Milford chronicle., 1928-04-06

large oranges, grouped with gener-
Gus quantities of cracked ice and
garnished with two or three fiat,
green leaves, are gracious to the
eve and delectably stimulating to
the appetite. The chilled fruits
serve as enticing, healthful appetiz-
ers to precede Drowned sausages
and waffles, bacon and eggs, thin
toast and apple fritters or whatever
may be the main course at break
fast.
The ice box IS a priceless servant
in helping prepare a charming Eas-
ter dinner with a minimum amount
of effort. All this servant requires
is the ice chamber filled with ice,
and it will work for you constantly
and efficiently. Vegetables, such as
carrots, parsnips, asparagus and
fresh peas may be prepared the
evening before, placed in covered
dishes, and put in the refrigerator.
Green vegetables, such as spinach
and lettuce, should be thoroughly
washed, shaken free from water,
wrapped in a fresh piece of cheese
cloth, then placed in the refrigera-
tor. Thus they will remain in prime
condition, keeping all the delicacy
of their natural fiavOrs. Spinach
may be cooked without further pre-
paration and the lettuce will be
fresh and crisp, ready to put on the
table. Olives and celery in riffs
of shaved ice will intrigue even a
jaded appetite. The well-iced re-
frigerator will guard your meat
carefully too, keeping it moist, free
from bacteria, excellent in natural
color and flavor.
Another idea to give the Easter
banquet" a well-dressed air is to
order ice cubes from your iceman.
They come packed in cartons, three |
dozen to a package, and will last
three days. Crystal clear, spark
ling like huge diamonds, their tink-
lie in the water glasses gives a final,
smart touch of sophistication to
the most modest table.
Accompany your meat course with
a fruit juice cup-iced grape juice,
into which a bit of lemon has been
decorated with a shaving
of lemon rind, or chilled apple
juice, favored with lemon, and
garnished with a red cherry. The
tartness of the fruit juice brings
put exquisite flavor of the meat,
and whets the appetite to a keen,
healthy enjoyment.
Remember too, that your salads
must be crisp and chilled to be
appetizing. Keeping the
and fruits in well-iced
will accomplish this,
protecting also, of course, the nat
lral fiavors, and healthful minerals,
which they contain. Doubtless you
nave noticed that cooked vegetables
hat have not been kept in the re-
rigerator before cooking taste fiat,
ind have lost much of their health
giving power.
Let the dessert this Easter be
'eal delicacy-and one that will
axe very little effort. Pineapple
narshmallOw fluff, for instance, is
nipple to make, good for the child
en-, and is most delectable. Simply
AXE box of marshmallows (about
quarter of a. pound and cut each
ntO four parts with a scissors which [
las first been dipped in ice water to
sticking. Add the contents l
f small can of crushed pineapple
about two and One-half cups), then s
he juice of one lemon, one orange, q
nd sweeten to taste. Let this I
tand in the ice box a half day or {
)nger, and when ready to serve, i
Did in a pint of stifiy whipped
ream. Heap in compete glasses a
nd decorate with maraschino cher c
les. a
A tiny marshmallow bunny, serv- @
d with each dish of pineapple fluff, S
ill delight the children. To make l.
ne Dummies, simply take a large, C
'esh marshmallow, pinch the nose Fl
nd tail with your thumb, dip /,
)othpick in melted chocolate and
lake the eyes and the mouth, cut
ing ears from white writing paper g
nd insert. = r.
The main dish for luncheon or t;
aster supper can also be protected y
| the refrigerator until you are g
lady to use it. When you hard il
il ZIG SSSS u D6 EdSC0f-COlOfeQ, ! II
oil few extra-about two apiece 81
r each member of your family. T
hen you are ready to prepare sup tt
'r-there they are waiting for the cl
lal touch. II
Remove the shells, cut lengthwise Ell
half, and remove the yol1s. Cream m
70 tablespoons of butter, add one al
If teaspoonful of onion juice, one RI
blespoon of finely chopped pars- e
Y, few grains of salt and pap to
ka, and the egg yolks which have in
EN- pushed through a wire sieve. ne
end the mixture and use to re- p1
the whites. These eggs may be a
rived with creamed potatoes, hot m
scuits and marmalade, or as a SD
lad on heart leaves of lettuce. wi
tn chilled mayonnaise DRESSING. in
canned cheese served with chilled al
ars, or apples, with coffee and
lsins, forms most healthfuI and yo
licious supper dessert that will We
off the Easter day with lust ur
2 proper tang. eff
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High Visibility ur