Show ct the h e kitchen t c h c ln 0 cabinet abinet van lla ila ice cream add three babl tablespoonfuls of tapioca to two cupfuls of milk one third teaspoonful of salt and cook in a double boiler holler until the tapioca is clear and the mixture thick ened stir frequently add one half cupful of sugar three tablespoonfuls of light corn and continue cools cook ing until all are well blended strain the mixture stirring not rubbing through a fine sieve steve then chill add two tablespoonfuls of sugar to the whites of two eggs and whip until stiff add one cupful of cream whipped and a tablespoonful of vanilla fold into the chilled mixture aud and turn into the tray of an automatic refrigerator and freeze three to four hours deep sea newburg prepare me following white sauce three tible spoonfuls each of butter and flour salt pepper paprika as desired and two and one halt cupfuls of milk cook until smooth and thick then place over hot water to keep warm take tale a one half pound can each of crab and lobster flaked in good sized pieces and one can of shrimps which may be cut into halves or left whole if for a fine occasion add a small can of ii ushr oms and allow all to simmer in the sauce until well heated fold roid in a well beaten egg and a dash of sherry flavor using a tablespoonful serve with a border of small fluffy ba baking ang powder biscuits around the P platter atter the biscuits cut into diamonds and well browned for every day sal mon and tuna may be substituted for the crab and lobster and the mush rooms omitted add a dash of lemon juice just before serving servin this makes a most satisfying luncheon cheese salad aliv one half pound of grated cheese with a good boiled dres ng or mayonnaise Is better press it through a fruit press on head let tuce dot with nith chopped olives and serve ice fee cold 0 E 1931 western newspaper union |