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Show Treasure Hunting LEGENDS tell us there's gold hidden away in unexpected places. Perhaps it's up the airy mountains, or maybe It's down the rushing glen where little men of the mountains haul it out to play at skip-stones with, on magic moonlit nights. Let's look for gold in unexpected unexpect-ed places. Did you ever think how many golden foods with a wealth of health treasure are hidden hid-den away on grocer's shelves? Do you eat plentifully of golden apricots, apri-cots, peaches and pineapple that contain untold mineral wealth? And do you eat golden yellow yams priceless to the housewife In their convenient canned form but quite inexpensive? Bury These Treasures Hide away some golden apricots in the following delicious dishes, and see what an adventure the family will have discovering gold for themselves. The recipes serve eight persons. Silver and Gold Salad: Drain apricots from a No. 2 can and have them very cold. Chill, also, two cups of honeydew melon cubes. Arrange on individual beds of crisp lettuce. Pour over French dressing. Apricot and Grape Cocktail: Cut apricots, from a No. 2 can, in quarters. Arrange them with a few grapes in cocktail glasses. Mix the juice of one and one-half lemons with the apricot syrup and pour over. Chill thoroughly. Apricot Custard: Beat four eggs slightly, add three tablespoons sugar, and one and one-half tablespoons table-spoons flour mixed with a few grains of salt. Add one and -one-half cups of scalded milk and the contents of one No. 2 can of apricots apri-cots pressed through a sieve and then heated to boiling. Pour into individual custard cups, place in hot water and bake in a moderate oven 350 degrees until firm, or for about forty-five minutes. Serve cold from the cups. |