Evening star., 1933-04-28
Cooking and Serving Ways
Surprise Menus May Be Provided for the Family
Parties-Appetizers and Fruit
Mixtures-Specals.

serve the water in which they were
cooked. Press the peas through fine
sieve. You can use canned pea soup
this wayD Dilute the puree with the
water the peas were cooked in until
1t is about the thickness of bisque.
Season with salt. pepper and little
sugar. Beat three egg yolkS and ada
enough rich cream to make the soup
very creamy. Stir into the peas. Cook
just enough to bind the eggs with the
puree Garnish with few whole boiled
peas and some chopped parsley.
Cracker Balls.-Stir two tablespoon
fuls of melted butter or fat into an egg.
Add salt, nutmeg, ginger. and pepper to
taste. one teaspoonful of chopped pars-
ley. one tablespoonful of milk or soup,
and six tablespoonfuls of cracker
crumbs. Shape into small balls, drop
into boiling meat broth. and leave for
10 minutes before serving.
Liver Platter.
BY using inexpensive beef and pork
liver, the housewife can afford to serve
variety of delicious liver dishes, high
in food value and rich in iron. For
instance. one appetizing yet very cheap
dinner platter might include liver cro-
quettes made from ground beef liver
creamed white potatoes and decorative
pickle fans.
Liver Croquettes. one cupful
of fine bread crumbs with one teaspoon
full Of phosphate baking powder. Grind
half pound OF beef liver. cooked. and
mix with two tablespoonfuls of grated
onion, the bread crumbs and one we'll
beaten egg. Shape into croquetteS.
Roll in crumbs, beaten eggs and crumbs
again. Fry in deep hot fat until brown.
Drain on unglazed paper. Serve with
tomato sauce.
Club Refreshments.
Cheese Fondu-New cheese savories
are always we'll liked Cheese fondu
can be made quickly and is good when
you want tasty snack in a hurry.
Garnish with parsley. To make. melt
one tablespoonful of butter, then re-
move from the fire. Add one tea
spoonful Of corn -four and stir until
well mixed. Add half cupful of milk
gradually and cook for two minutes
stir until the cheese is melted. Season
with one-fourth teaspoonful each Of
salt and mustard and little cayenne
pepper Serve on cracker biscuits.
Asparagus With Lemon.-Remove
the asparagus carefully from two cans
Of asparagus and place in a large fiat
skillet. Beat in the asparagus Juice.
When ready to serve slip four or five
stalks through lemon rings and pour
Hollandaise sauce over the tips. To
make the sauce, place three table
spoonfuls Of butter, two egg yolks. the
juice from half q lemon and one tea
spoonful Of salt in the top Of a double
boiler. Heat slowly, stirring constant
ly. Add three tablespoonfuls of butter
and. finally. add three additional ia
blespoonfuls Of butter, always stirring
constantly. until thick. Add one
fourth cupful of the boiling hot as
paragus liquid and beat we'll. Serve
at once over the asparagus
Vegetarian Salad-Combine half a
cupful of shredded uncooked carrots
with half a cupful of crushed pine
apple, one-fourth cupful Of chopped
pimiento. one and one-fourth cupfulS
Of shredded cabbage and one-fourth
cupful Of chopped English walnuts.
Season to taste with salt and moisten
with mayonnaise. Mix by tossing light
ly with two forks. Serve on crisp
lettuce.
At any time that you want only a
small piece of canned pimiento, place
the remaining contents Of the can i'm
lIlcQldCcly III d glass JdI. SONcl Will
vinegar, seal tightly and use as needed.
In this way the pimientos will keep
well.
Club Specials.
Cook any good fudge mixture. When
it is done, take from the fire and dip
into it any small round crackers that
you like Put them away to cool on
waxed paper. They are delicious to
serve with ice cream.
Place marshmallows on thin round
crackers and bake in Q hot oven until
brown and puffy.
To make fudge that is different use
canned pineapple cut in small pieces
in place of nuts Drain the pineapple
well and add as soon as the fudge be-