Evening star., 1931-06-26

spoonfuls of -four and stir until smooth.
Add the liquid from the can of muSh-
rooms and two cupfuls Of milk, stirring
constantly until smooth and creamy.
Add one chicken bouillon tube, salt and
paprika to taste, one cupful of canned
corn, the cut-up contents of 6-ounce
can of chicken and one slightly beaten
egg yolk. Serve hot.
Cottage Cheese.
Cottage cheese is valuable for its high
protein and calcium content, which
makes it q valuable meat substitute.
For salads, cottage cheese may be used
to fill tomatoes, canned pears, peaches,
slices of pineapple, prunes or celery
stalks and served on lettuce with boiled
or mayonnaise dressing. 1t may be
combined with dressing and nuts, pars-
ley peppers or jelly and formed into
balls or small loaf which is sliced and
served on lettuce. The balls may be
rolled in grated cheddar cheese and
served on lettuce with dressing.
Cottage cheese makes an excellent
filler for sandwiches If moistened with
boiled dressing. cream or little lemon
Juice. Whole wheat bread Is good for
these sandwiches. Some of the popular
filings with cottage cheese are cheese
with chopped parsley, celery, pickles,
Of cheese.
Pear Tomato Cheese Salad Slice
some chilled ripe tomatoes and lay one
slice in each of eight individual nests
of lettuce. Place half a pear from a
No. can on top of each. cut side up.
Mix one cream cheese with three table
spoonfuls of chilli sauce and pile into
the pear cavities. Garnish with strips
of canned pimento and serve with either
Salmon in Cucumber.
Spiced salmon in cucumber boats
makes an attractive dish for porch en-
tertaining. To make, mash the con-
tents of one large can of salmon. Boil
three-fourths cupful of vinegar with IL
whole cloves, IL peppercorns, 6 all
spice berries and pinch Of salt for 2
minutes. Pour hot over the salmon and
let stand for several hours. Drain and
serve cold In cucumber boats or on
lettuce garnished with sliced cucumbers.
Beverages.
Iced Tea.-A good way to make the
tea is to place the tea leaves in the
top of a percolator and allow the
water to perk over the leaves about 10
times. The leaf container can then
be removed and the tea will not get
stronger than it does when allowed to
stand on the leaves. Strain the hot
tea into glasses one-third full OF
cracked ice or over a block OF ice In
a pitcher. Add sugar and lemon juice
to taste. or a combination OF lemon
and orange juice, and garnish with
lemon and orange slices. Fresh mint
leaves may be added If liked. To gar
nish ice cubes for serving in ice tea,
put into each compartment Of the re-
frigerator pan a maraschino or
candied cherry, one or two mint leaves
or one-fourth slice Of lemon. FIJI
with water and freeze.
Iced Coffee.-Use the percolator when
making the coffee. adding table
water. A pinch Of salt added to the
coffee grains will help to bring out
the flavor. Pour the hot coffee over
ice in glasses or pitcher. Serve with
cream and powdered sugar.
Grapefruit Drink.-Grapefruit will
make a number Of good Summer
drinks. Squeeze the juice from two
grapefruits and three oranges, add
sugar and fill the pitcher with iced
water or soda water, or peel two or
three grapefruits, cut them UP and
pour over them about two pints of
very hot water. Let cool before strain
ing. Sweeten to taste.
Prunade.-This is a drink suitable
for grown-ups or children. Boil one
third cupful Of sugar and two cupfuls
Of water together for 1lve minutes.
Cool, then add the juice Of eight lines,
one cupful of pineapple sirup, one cup
full of prune Juice and three cupfuls
of cold water. Serve very cold in
punch glasses.
A tea wagon is very serviceable fer
carrying beverages and food and other
necessities back and forth from kitchen
to porch. 1t assures quick service by
eliminating unnecessary steps. In this
way everything can be taken on one
trip.