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Show SUMMER FOODS. One of our readers has asked for suggestions sug-gestions for a number of dishes that ar In season and whi h may he prepared at the minimum expense of time and money. Here are a number of recipes that she may find satisfactory and the "sauce bearnalsc" that she requested Pineapple Pie Cook the crust first. One can of shred-ried shred-ried pineapple, thtec cupfuls of hot water, two cupfuls of sugar Put cn stove with double boiler. When hot add yolk3 of three eqc-, six tablespoon fills of corn-Btarch, corn-Btarch, pinch of salt, piece cf butter. Mix together. I ,e whites of eggs for fronting. Makes three pics. Sauc? Bearnaise. Take three shallots finely chopped, six peppercorns, sprig of thyme, half a gill of tarragon vinegar; put ill toKcthcr in' a stewpan: cover and boll until well reduced; re-duced; remove the thyme, ad1 one table-npoonful table-npoonful ff vhil' sauce tinJ n little meat glaze Remove the stewpan from the fire, whisk in four yolk.x of ecs. work In fo.ur ounces of butter in small piece. Strain through a pointed strainer A little finely choppe.i tiirrnk'on may be added after the sauce is strained. !arly Summer Salad. Have crisp leaves of romaino or head lettuce, thoroughly wash, clean, dry, &c Arrange fr.-sh pulled pineapple (from the core) In tho leaves, strew over fresh, white and red nweet pitted chrries, thrust x silver of blanched and shredded almonds through each cherry, addlrrj a few slices of ' hilled largb strawberries cut lengthwise. length-wise. Marinate with French dressing made of lemon Juice, oil, a little sugar and salt. |