Show 0 doo appetizing DISHES T french masters of the 1 I culinary art have applied their skill to all off the simple foods with results that delight the epicure these may help the housewife to introduce variety into her menu us ing just the everyday things scrambled aag caruffe simmer two cupfuls of canned to matoes to which two tablespoonfuls of sugar have hare been added fry a sue of onion in audr vil it u tt ot butter remove tle onion gea sea son the tomatoes with salt and pepper and adil add six eggs light lightly y beaten cook until the eggs are creamy pont neuf beat separately the yolks and whites of three eggs odd add three ta to ble spoonfuls of milk ac half tea spoonful of vanilla one tablespoon ful of pondered powdered pon dered sugar and a little salt pat 1 one halt half tablespoonful of butter in III an rn pan and when a hen melted pour in the mixture mix vili tuie cook fold and ser sene e on a hot platter pint ter dressing ibis Is a delightful departure from 11 tie e ordinary and Is Ls delicious on firm orm head bead lettuce quartered or cut into eighths mix six tablespoonfuls spoon fuli of vinegar one teaspoon ful of talt salt one fourth ten teaspoonful spoonful of pepper a dish of cayenne and sug ir and one fourth cupful 0 of f crumbed cheese beat on til smooth chill and serve spicy salad dressing aiex together ont hall cupful 01 ol vinegar ret get tte grapefruit vinegar if possible add two tablespoon fuls of olive oil oll one half cupful ol 01 sugar one to of salt a dash of paprika atte teaspoonful of minced onion two tablespoonfuls of minced celery and two tablespoonfuls of minced sweet pepper chill for several hours hen then beat thoroughly and serve with lettuce in a bowl that has been rubbed with bt clove of garlic a 0 lill 1132 vi V estern newspaper union I 1 |