New Britain herald., 1915-09-06

sary ingredients at hand will find many friends who will be delighted to drop in and participate in this Sunday night spread.
 In order to be ready for emergen- cies, the iceboX should contain some seasona ble fruit and vegetables, eggs and relishes. After the party inspects the supplies on hand the menu can be made up, and in about fifteen min utes any of the following delicious supper dishes will be ready to tempt the eye and appetite of all who are fortunate enough to be present A chafing dish will also prove a boon to the merry party, but, of course, in the summer the fruit and vegeta blc dishes will prove most welcome.
 Cut cold boiled corn from the cob, carefully removing all shreds of silk that have fingered between kernels. Line a salad bowl with small white leaves from the heart of a lettuce head and then heap the corn in the center. Pour the mayonnaise over the whole, being sure to have plenty of it. The toothsomeness of corn as g. salad ingredient is just becoming known. It is much better eaten alone, mixed with a mayonnaise, than when mixed with other vegetables.
 Put a pinch of salt and dash of pepper into a bowl, after rubbing the bottom and sides of the bowl with split clove or garlic; add the yolks of two eggs, half a pint of olive oil and a tablespoonful of vinegar. Take an egg beater and stir them all up together briskly for about ten min utes. Then pour the mixture over the salad Lemon juice may be used ln- stead of vinegar if preferred, and half a cupful of whipped cream may be added, but the com blnation of cream and vinegar is not always cas- fly digested. Some persons like to make mayonnaise by adding the oil to the eggs drop by drop, but this is a tedious and laborious process, and the sauce is just as good when made in the speedy way described.
 First rub the salad bowl with split glove or garlic then pour in four tablespoonfuls of olive oil to one or Paragon vinegar ana SUIT thor oughly with silver fork. Next put in any vegetables you have in the house-you cannot have too many but two will do. Sliced cucum bers, tomatoes, onions, asparagus, parsley,
 
 will blend harm oniously with the dressing. When you mix the vege- tables sprinkle with salt and celery salt. Edge the dish with lettuce leaves.
 Fresh goseberries, if they are ripe, form an excellent combination with cream cheese. If ripe gooseberrics 1 cannot be obtained the green fruit l must be stewed the day before. An l tlcipating the Sunday night frolic. ] the hostess may do this, in which l case the fruit is set on the table in ! a glass bowl, The cream cheese may | be used just as it comes or it can be mixed with a cup of whipped cream. IT desired the cheese and cream so l mixed may be placed in a little mound in the center of the glass dish and the gooseberries poured around l it. The combination is delicious and l may be eaten on or with salted crack l CTS.
 Boil the eggs and cool them plac- 1 ing in cold water Cut in half length 1 wise and remove the yolks. Mix tn em 1 in a bowl with bit of cream cheese. l some butter, little mustard, pepper and salt. Salt thoroughly and then l put them back into the whites and l serve on a platter garnished with I parsley or lettuce leaves.
 After the eggs are thorougly done 1 open and cut lengthwise. Place on a
 round dish, which should be edged
 with small lettuce leaves. Pour over