| Show COOK BOOK 4 t Q SEVERAL GOOD DISHES W WHEN HEN fresh coconuts are in the market try using the grated nut freely in many dishes A salad of fruit sprinkled with two or three t tablespoonfuls able spoonfuls of grated coconut is III most ost attractive and appetizing benares salad chop rather coarsely two cupfuls of tart apples add two cupfuls of grated coconut one half cupful of celery finely cut two babl tablespoonfuls of chopped choppe onion donion one tablespoonful each of chopped parsley and red pepper serve with trench french dress dressing ng sometime serve head lettuce with blackstone dressing take four tablespoonfuls of mayonnaise dressing the same of whipped cream two tablespoonfuls of chili sauce two tablespoonfuls of vinegar egar arid and a tablespoonful of finely minced onion adding at the last a tablespoonful of cream ii roquefort efort cheese Cas this is a famous french dish which is both historical and appetizing soak overnight one quart of lima beans in the morning bring to a boil add salt more water and cook until tender place in a caage casserole two cupfuls of cooked chicken or duck add the beans an onion one half cupful of strained tomato one quart of chicken broth and a teaspoonful of kitchen bouquet bake one hour uncover and sprinkle with a little minced parsley and serve hot potato salad boil half a dozen potatoes with the skins S kin S on 0 n peel and slice while hot fry thin slices ol of bacon and cut into small bits using half a cupful pour off the fat leaving t two wo tablespoonfuls stir into this one tablespoonful of flour a bit of mustard a dash of cayenne and salt to taste stir until smooth adding gradually one half cupful of mild vinegar let the dressing boil add the bacon and a small finely chopped onion then the potatoes serve very hot Q service |
