Evening star., 1935-11-12
Gourmet's Guide
BY LUCE EBERLY.

A T THIS time OF year, when good
citrus fruit starts coming in again
after such q long absence from the
market, what delectable dessert comes
to ones thought? Thanksgiving or
Christmas dinner would never seem
quite complete without it. AmbroSia!
You've guessed it! We don't, however.
mean a bowl Of mushy orange pulp all
mixed up carelessly with a lot OF
stringy dry coconut-when We men
ton ambroSia il has a capital A.
We mean firm orange sections indiyid-
ually rolled in fiaky fresh coconut and
attractively arranged in compete
glasses-with sprigs Of mint or on
crisp, green lettuce leaves on q huge
platter or salad plate! The goodness
Of this special treat is greatly depend
ent on the type Of coconut you use,
and just how fresh it is. If you want
a perfect dish you will use the freshly
scraped variety. We have found
place where you may buy any amount
YOU want and it will be scraped right
before your very eyes! 1t will be
moist and faky. and. oh. so good!
Coconut layer cake or custard pie is
much finer, too, when freshly Scraped
coconut is used Fruit salad will have
q new personality If generously sprin-
kled with some of this snowy white
nut-meatl It is also healthful food
and a handful wrapped in oil paper
and packed into the school lunch kit
will delight the children and give
them extra nourishment in concen-
trated form.
ERESHLY scraped or ground horse
radish will be found at the same
place. The roots used by this mer-
chant in making this rscy condiment
are grown on his own plot of ground
right in the heart of washington. We
learned that raising horSeradish Is a
real undertaking-it must be grown in
the right type Of soil and allowed to
remain in the ground until the first
nip of frost, when it is uprooted and
stored in just the right atmosphere
and kept at certain temperature
until used. II this root Is not prop
erlv treated it will turn out to be
almost tasteless and stringy; that ac-
counts for the mild type OF horse
radish so very often encountered, much
to the consternat ton of the epicure!
Buy q bottle of the freshly ground con-
diment and you will see and taste the
difference. Use it in the oyster cock
tail sauce, canape and sandwich
spreads, in gravies and always serve
it with the cold meat cut!
HOMEMADE mayonnaise! That. to
L our mind. is q real treat. Time
was when mother could devote an en-
tire morning or afternoon to the
making of mayonnaise, but the tempo
of this day does not click with the
beating of oil and egg yolks. Then,
too, why bother when one could buy
it already made? True it Is that some
brands are excellent. but none of them
can really compare with the home
made variety. Recently an enter
pr::sing young man conceived the idea
of using his mothers recipe and max
ing rnayonnaise to order for busy
housewives! He ha, been very sue
cessful. too, and has quite business.
He makes small patches at time and
uses only the b Of oils and the
,shest of eggs. This is the secret, Of
course, of good mayonnaise, as every
woman VIC" knows. Who h 3n't at
some time or another had q failure
Just because the eggs were not strictly
fresh or the oil was not what 1t should
be-or because we attempted to make
a large amount?
For information concerning items
mentioned call National 5000, extern
sion 396.