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Show tcuspiionrul if powdered siiKiir, one snllspiiiniful of salt, a few drops of onion jnii-e, yolks of two egs, one-Imlf one-Imlf cupful of olive oil, three tith'p-spoonfuls tith'p-spoonfuls of vinegar, one talilespoon-fill talilespoon-fill p:M-h of oliopped olives, 'aiiers and i.'t;ciui:her plfkles and minced parsley. Add ilie oil slowly, then the vinegar and clinipcd Injrieilienls This will keep in a cool place for weeks. Lobster Club Sandwich. Remove a cold, cooked lobster from the shell and arrange on toast points toasted on one side and buttered. On the lobster lob-ster place mayonnaise dressing, on top of this a crisp slice of bacon, another slice of lobster and mayonnaise. Garnish Gar-nish with sliced tomato, bacon curls and olives. (. 1932, Western Newspaper Union.) OOOOOOOOOCOCOC)OOOOOTOCOO I The Kitchen Cabinet jj CXXXXXXXXXXXXJCOOOOOOOOOOOO Luncheon, Tea Suggestions Where a luncheon precedes the card game, certain dishes are appropriate, with light tea between games, and wiehes, salads, and a beverage, cold or bot, as one desires; a late supper iu eludes hot dishes of various kinds with salads and sandwiches. In fact, sand wlches, salads and beverages are the Important part of most menus. The following are a few suggestions sugges-tions : Chicken Mousse. Take one cupful of the white meat of cooked chicken, two cupfuls of chicken stock or broth, three egg yolks, one teaspoonful of salt, one-fourth teaspoonful of pepper, one-half cupful of finely chopped al-. al-. monds, one and one-half tablespoon-fuls tablespoon-fuls of gelatin, a dash of cayenne and one cupful of whipped cream. Soak the gelatin in one-half cupful of cold stock and add the beaten egg yolks and seasonings. Cook in a double boiler until as thick as custard, add the gelatin. Mis with the almonds and chicken cut fine. When it begins to set fold in one cupful of whipped cream. Mold and chill and serve with: Sauce Tartare. Mix in the order given : One teaspoonful of mustard, one-half saltspoonful of pepper, one |