Evening star., 1932-05-13
Luncheon and Tea Specials
Creating Family Taste for Salad by Making Prod
uct Observation-Disclosures of Desserts
of Various Types.
of Various Types.

table sauce, one-fourth teaspOonful of
salt and few grains of cayenne. MIX
thoroughly and just before using add
enough cream or salad dressing to make
Of the right consistency to spread.
Shrimp Cucumber SandWicheS.-Put
one can of shrimps through a food
chopper after removing intestinal veins.
To one and one-half cupfuls of the
shrimps add two tablespoonfuls Of but
ter, few grains of salt and Glove, one
teaSpoonful of anchovy paste, pepper
and lemon juice and enough salad
dressing to moisten. Spread on thin,
round slices of buttered bread. Cover
with slices of cucumber marinated for
IS minutes in French dressing and add
a second slice of bread. Garnish with
watercresS.
Desserts and Salads.
Use fresh and canned fruit for des-
SertS, and canned vegetables, soups and
meats If you are obliged to prepare
luncheon quickly. The serving of fruit
for dessert and simple dressed lettuce or
cabbage salad will save time when in a
hurry.
Cut stale cake in slices, toast them,
and serve with fresh or canned fruit.
Steam and serve hot with a sauce.
Slice it, put into glass dish, and cover
with boiled custerd we'll Favored, and
serve with or without whipped cream,
meringue or fruit. Use dry cake crumbs
in cookies or mullins in place Of half
the -four.
Gingerbread.-1. Serve with cheese
cut into half-inch strips or with cream
cheese or cottage cheese made into
small round pats or cut into squares.
2. Serve hot gingerbread with cream
beaten stiff, sweetened and favored,
with hard sauce, with lemon pudding
sauce or with hot chocolate sauce. 3.
Serve a square of gingerbread with a
portion Of ice cream on top. A. Cut
gingerbread in thin slices and put to-
gether with a layer of cream cheese or
orange marmalade between.
Fancy CookieS.-Sift three times one
cupful of pastry -four with two-thirds
cupful of confectionery sugar: Add one
teaSpoonful of lemon or vanilla and mix
to a soft paste with four tableSpoonfuls
of cream. Shape the cookies with a
pastry tube on an oiled baking sheet,
making them inches long and taper
ing from half an inch ct the top to
about a quarter of an inch at the bot
tom. Bake in a moderate oven for
about 10 minutes.
Apricot Laver Cake-Bake a sponge
cake and split. Put together with april
cot puree, whipped cream sweetened
and favored. and chopped toasted al
monds. Cover the sides with puree and
nuts, and cover the top with puree and
whipped cream, and sprinkle with nuts.
Sliced bananas, jam or jelly may be
used in place of the apricot puree.
To make the apricot puree, wash hall
a pound of dried apricotS, soak them
overnight in one and one-half cup1uls
of cold water, then cook until soft and
until the weter is nearly evaporated.
Drain, rub through a sieve, and ada
half a cupful of sugar, one-third cup-
full of orange marmelade, and a little
salt. In place of the dried apricots,
you can use one pint Of fresh or canned
apricots with little or no water.
Delicious frozen desserts and ice
creams can be made with odds and
ends of leftover fruit, boiled custard,
charlotte russo, chocolate sauce, and a
dab of frosting or pie filling. Add some
rich milk or thin cream, or fruit juice,
to make UP the desired amount Add
sugar to sweeten and use flavor that
blends nicely with the rredominatirg
favor of the leftover material. Then
freeze it and you will be surprised at
the delicate texture and flavor.
When Making Salads.
Vinegar and other acids draw the
water out of fish, vegetables and fruit.
That is why mayonnaise becomes thin
and watery if the salad stands too long
after being mixed. Mayonnaise owes
its texture to the beating, which sepa-
rates the oil into tiny drops and coats
them with egg, so that they cannot re-
unite. This is why the oil must be
beaten slowly into the egg. Curdled
mayonnaise is caused by incomplete
emulsion, which means that the oil
drops run together because they are
not all coated with egg. Curdled may
! onnaise can be made smooth again If
you beat it slowly into another egg.