Evening star., 1934-04-06

with fried ham cut in individual
pieces. Make one cupful of white
sauce. add one egg yolk and one table,
spoonful Of grated cheese. Pour over
the ham. sprinkle with grated cheese
and put Under a gas fame for
minute or two until Il cheese melts.
Accomplishments:
Baked ham: Boiled, mashed or
scalloped white potatoes or sweet po-
tatoes Southern style, macaroni or
spaghetti. corn, string beans. cabbage,
spinach. vegetable or fruit salad; cof-
fee whip or rhubarb pie. Currant
jelly or bread sauce.
Cold sliced ham: New potatoes,
asparagus on toast, sorrel salad: bread
and butter pudding. Cream sauce.
Ham Croquettes: Peas, watercress
and olive sandwiches; warm ginger
bread with chocolate sauce. Tomato
or cream sauce.
Garnishes.
A bottle of paprika is one of the
simplest aids to dressing up every day
dishes. A dash of paprika in the CEN
ter of a plate of cream soup or Of
creamed potato, creamed fish or
creamed chicken which lacks color or
enough paprika in the white sauce to
give it delicate pink tinge, paprika
on the slice of lemon that is served
with the fish, or on the fish itself If
it is a white fish, or in the center OF
salad which is covered with dress
ing gives the appearance Of dressed
up dish with practically no trouble or
expense.
Canned pimentos are attractive and
convenient to add red color to hot
| pimentos is opened the contents
should be removed and put in bowl
or jar and covered with fresh water.
l II the water is changed every day
| they may be kept for a long time.
Green peppers are useful cut in
strips or rings finely chopped.
A few capers or bits Of olive will
often add Just the touch of color that
is necessary on salad or a meat dish
or an open sandwich. Olives and
capers should be kept covered with
salt water in the bottle in which they
are purchased until the last one is
/ used.
One Maraschino cherry may be cut
in several pieces and one piece will
add to the appearance of fruit salad
| or baked custard, cornstarch blanc
| mango. a piece of plain frosted cake.
/ serving of ice cream or any other
dish lacking in color. A cube from a
glass Of jelly will produce almost as
good a color effect as will a straw
berry or a raspberry taken out Of a
jar Of jam or preserves
Their sharp flavor makes lemons
cucumbers, tomatoes and pickles ideal
Accomplishments for fish. Olives and
radish roses are other decorative pos
sibilities.
Garnished Soups.
The thin soups and the cream soups
that are such excellent dishes fol
using left-overs and for giving an ap-
petite for the meal that follows may
be made more decorative in many
ways. A dash Of paprika or bit of
chopped parsley or grated cheese may
be sprinkled over the top of white
soup. The hard-cooked egg left over
from breakfast may be sliced Or
rubbed through a sieve and used as a
garnish for soup as well as for
creamed or mashed potato or steamed
or boiled fish.
Bread GarniShers.
Bread, both white and dark, lends
itself in many ways to dressing up
everyday dishes. Cut in lorg points
and toasted or sauted in butter, it Is
used to make border around a
mound of meat, fish, spinach. eggs or
almost any made-over dish. The strips
or triangles or squares Of toast that
are served under eggs. creamed meat
or fish, Welsh rarebit and other cheese