| Show tilt TWO MAY DAINTIES by betty barclay here are two delicious dishes that may be prepared at very little expense they are unusual and this adds to their natural attractiveness diced dicea ham in rice ring 3 cups cooked rice 2 cups ham diced dicea 2 tablespoons tat fat 2 tablespoon flour scup 1 cup ham stock make a white sauce of the tat fat flour and ham tock stock season with pepper and salt it if needed arrange in ring on a platter fill center with the ham mixture pour over the sauce and then garnish with stowed stewed fruit and sprigs of parsley rice case 3 cups hot rice 2 eggs beaten 1 teaspoon salt dash of 0 pepper mix ingredients together grease the casserole with the help of a large spoon and spatula arrange the rice mixture on bottom and sides of the casserole leaving the center hollow bake in moderate over until golden brown or fill the center with creamed matet material al and bake all together individual cases are made mad a by molding in custard or muffin pans COOKIES FOR KIDDIES by betty barclay long days in the open give little stomachs a craving that demands a bite between meals here are some cookie recipes that take care of such emergencies butterscotch cookies cookie 3 cups special cake flour d I 1 i tablespoon soda 22 a tablespoon cream of tartar 22 cup butter or other shortening 2 cups sifted brown sugar beggs 2 eggs well beaten 12 a tablespoon vanilla sift flour once measure add soda and cream of tartar cream butter add sugar gradually and cream together thoroughly add eggs and beat well add vanilla and flour mixing well shape into round or square loaf wrap in waxed paper and chill over night remove paper cut in thin slices bake in hot oven deg F 8 minutes cookies may be sprinkled with chopped nuts before baking makes 8 dozen cookies chocolate lee ice BOY bov cookies 5 cups special cake flour sifted 1 teaspoon soda 3 eggs slightly beaten scup 1 cup sifted brown sugar acup 1 cup granulated sugar 1 vt cups butter or other shortening melted 8 squares unsweetened cho chocolate colaw melted or 4 cups coconut chopped sift flour once measure add soda and sift again combine other ingredients in order given and add flour last pack tightly in pan inches lined with waxed paper chill overnight remove loaf from pan cut in halt half and slice crosswise in thin slices bake in hot oven deg F 5 minutes makes 6 dozen cookies 41 bessie love the tiny movie star shines as a hostess as S well as a him flim f favorite she v likes aikes best to 0 gather a few friends tor for luncheon which in summer Is served before on the veranda and in the winter before a glowing fire in her hollywood home mis mi s love Is a genius in the art of hospitality her luncheons are simple but exquisitely served harmony and color in food and appointments are always found when miss love entertains and meat salad is very frequently the main dish bessiea Bes sies friends say that she gives them the recipes but they never can make these delicious dishes taste the way she does inez S wilson home economist gives the following recipes tor for meat salads which will make your luncheon parties looked forward to by your friends ilam ham stuffed tomatoes I 1 cup minced ham 8 uniform tomatoes V package kage gel gelatini gelatins gelat atins lne 1 a 2 cup boiling water 12 cup tomato luice juice 1 teaspoon minced onion 1 teaspoon salt bait pepper 1 tablespoon prepared mustard Vs cup nut meats finely cut V cup celery finely cut mayonnaise curly endive or lettuce 18 orange sections peel the tomatoes scoop out the can center ter and nd chill chili dissolve the gelatine gelat lne in boiling la water add the tomato juice and the seasonings son ings cool combine the ham with the nuts and celery and mask lightly with I 1 mayonnaise put the ham mixture into 1 the tomato cup leaving a little space into which Is turned the gelatine gc latine chill thoroughly when ready to serve place each tomato on a bed of curly endive or a lettuce cup take three perfect sections of orange for each tomato and place the sections on the outside of the tomato like three handles it if the tips of the pieces of range orange are stuck in the gelatine gelat lne they will stay in place blikken and tongue salad acup 1 cup cooked chicken diced dicea i cup cooked tongue in strips french dressing vt IV cup diced dicea celery hard cooked egg pimento 6 rolled anchovies capers mayonnaise have the tongue cut thin and then cut in strips let tongue and chicken stand tor for one hour in a marinade of 0 french dressing drain meat irom from marinade and mix with celery put in a mound in the center of a plate on a bed of crisp lettuce mask with mayonnaise and decorate with pimento cut in fancy shapes rolled anchovies capers and hard cooked egg cut in quarters aw 40 mock chicken salad mix 2 cups of cold roast pork cubes I 1 cup minced celery and 4 chopped olives have ready 12 1 2 sweet red pepper which has been parboiled treed freed from seed cut in thin strips A canned pimento may be used in place of the pepper combine with the pork mixture moisten with mayonnaise yon naise dressing serve on a bed of heart lettuce estuce and garnish with the shredded pepper or pimento salad mix 2 cups of diced dicea cold roast lamb I 1 scup 1 cup of 0 thinly sliced celery and 34 3 4 cup of 0 f asparagus tips add a few grains ot of pepper 18 1 8 teaspoon of salt to 2 tablespoons of salad oil and I 1 tablespoon ol of vinegar beat well and combine with lamb moisten with cream dressing and serve on heart of lettuce garnish with hard cooked eggs asparagus tips and celery curls spanish omelet heres the way to make spanish omelet four eggs tour four tablespoons hot water one halt half teaspoon salt one eighth teaspoon pepper three tablespoons table butter two tablespoons chopped onion two cups canned tomatoes one tablespoon chopped pepper one eighth teaspoon salt one teaspoon capers it if you like them beat egg slightly add hot water salt and pepper melt one tablespoon butter in omelet pan when sizzle sizzling ng add egg mixture and cook slowly until brown on the underside add tomato sauce turn and serve for the tomato sauce melt two tablespoons of butter buttery add onion and cook until a golden yellow add tomato pepper and salt and boll boil five minu minutes t es add capers made blade with carrots carrot marmalade Is considered by many equal to orange marmalade and it Is not difficult to make put two lemons lemon 8 which have been scrubbed into the scales and add enough carrots to weigh a pound and a quarter then grate the carrots and cook them until tender and cut the lemons in bits and cook in a do double u ble boiler lor for fifteen minutes drain th the a carrots and measure the carrots and lemons combined add an equal amount ot of granulated sugar and boll boil carefully until thick which will be only a f tew would minutes put in jars as you would orange marmalade rice pudding one quart milk heated one cup raisins one cup sugar two cups cooked rice three eggs cinnamon and salt to taste add butter size of art an egg place in buttered pudding dish arid and bake tor for one hour RII nice L balls one cup cold boiled rice pressed through a vegetable sieve add two tablespoons lour flour a beaten egg and salt nutmeg and cayenne pepper to taste roll noil into small balls and cook in boiling salted water until they are hardened on the outside rice balls b ails may be served in soup or with a meat stew scalloped scalloped dishes allow one cup of sauce one cup cracker crumbs moistened in one fourth cu cup lp butter tor for two cups of meat or fish or any of the mixtures you may use line a deep baking dish with one fourth ot of the crumbs add a layer ot of mixture a layer of 0 sauce one fourth ot of crumbs another I 1 layer of 0 each and cover with the remaining I 1 halt half of the crumbs bake till crumbs i are brown oysters may be used alone with their juice and the crumbs rhubarb jam weigh tour four pounds of rhubarb after the leaves and waste have been removed cut up in short pieces and cover with same weight of sugar leave till next day chop finely on ehalt e pound of candled candied peel and mix this and three teaspoons of 0 ground ginger glinger with the rhubarb bring to the boll boil and cook until a nice red color probably about one hour put in jars or glasses in the usual way |
