Evening star., 1933-10-13
Food Attractively Placed
Combinations for the Table Which Are
Sure to Please Selection of Material
for Borders-Appetizers.

with tomato or Creole sauce. When
the steak or roast is done arrange II
in the center of hot platter. Add the
cooked macaroni to the sauce III the
pan in which the meat was cooked anC
reheat. stirring lightly to prevent burn
ing and to mix it thoroughly with the
sauce, arrange in a border around the
meat.
Eggs served on bed of chopped spin
ach, mashed potato, or chopped meat
are more interesting than the egg
alone. A poached egg surrounded by
thick sauce or puree is very appetiz-
ing. Crisp slices of bacon or sprays
of parsley make a great difference In
the appearance of an egg dish.
Butter some custard cups, break the
eggs in the cups, then place them in a
pan Of hot water over slow heat. Cover
and cook to the desired consistency
Serve in hot cups. No breaking Of shells
while boiling hot.
Eggs cooked the following way are
delicious: Take two tablespoonfuls OF
butter in a hot orelet pan, but don't
butter about five tablespoonfuls of par
boiled chopped green pepper and one
chopped pimento. Add two tablespoon
fuls of chilli sauce and two tablespoon
fuls of grated cheese. Cook for min
ute or two stirring well together. Then
add six eggs, well beaten and mixed
with one-fourth cupful of cream. Stir
and cook until like scrambled eggs. and
serve on toast with thin slices of friZZled
ham, Delicious.
Many vegetables are colorless unless
a bit OF paprika or a Sprinkllng OF
chopped parsley is added. So simple
thing as browning in the oven will
add much to certain vegetables, eSpe-
cially if they are first sprinkled with
grated cheese.
Special Meat Dishes.
Cook bacon in a cold frying pan and
over a slow fire. then turn it and turn
it. Have a strip of fat and strip ol
lean in it. If the grease in the frying
pan gets too deep, pour it of as you
cook. strain. and keep it. Fat from
bacon is full of flavor that will give
fried eggs fine flavor A little bacor
adds value to many dishes. Use bacor
on roast filet of beef or on small birds
or on trout when cooking. Learn tt
lard. Bacon with broiled pineapple OF
halved apricots is delicious.
There are two kinds of hash. the
brown and the unbrowned. Chop the
meat with. knife. Do not use 6
Drowned, with a little onion added
Brown hash in a hot skillet in fat OF
butter Turn like an omelet, and serve
with pickles. Serve with eggs, especi.
ally with corned beef hash Ham hash
made with half ham. half potato. i
tasty Cook in milk and season we'll
Chopped Mutton Outlets: Remove thu
lean meat from two pounds fore-quar.
ter of lamb or mutton and put through
e food chopper. Mix with one cupfu
Of dried stale bread crumbs. one cupfu
Of canned tomatoes or milk. one egg
slightly beaten, three chopped pimen'
tos and two and one-half teaSpoonful
OF salt Shape like outlets. Rub /,
frying pan with little piece of fat ant
| when very hot put in the outlets. Turl
the meat frequently until scared OF
both sides. cook for about eight min
utes, then remove to hot platter Serv
with pimento sauce made as follows
The Sauce: Brown two tablespoon
fuls of fat and two slices of onion il
pan in which the outlets were cooked
ada two tablespoonfuls of flour, an,
stock from lamb bones. Stir until tn
sauce boils, add half teaspoonful o
salt. a little pepper. strain, then adj
half a pimento cut in small pieces.
Fish in Potato Border: Broil or steam
piece of white fish and place on
serving plate. Prepare some nlashe,
potato and put in pastry bag with
rose tube. Force it around the fish il
the shape of fish with head. tail. ant
fins. Place in hot oven until heatet
through and serve with chopped strini
beans on the outside of the fish t,
represent the water in which the fisl
is swimming
Tamale Pie-Add two cupfuls o
corn meal and two and one-half tea
spoonfuls of salt to six cupfuls of boil
ing. water, boil for 5 minutes, thel
cook over hot water for As minutes
Melt one tablespoonful of fat. add on
chopped onion, and cook until Drowned
Add one pound of chopped meat, ant
if raw, stir until the red color disap