Evening star., 1936-02-28

4OA - ACW AAo~
ments under the flame, and serve at
once, very hot. The mayonnaise,
heated in this manner, develops an
odd and delicious flavor all its own!
Another recipe, which makes use of
the prepared mayonnaise. is for
oysters on the half shell! Sounds
strange, I admit, but it Is really
something to rave Overland to in
trigue yosar friends. Order big oysters
on the half shell, clean them care
fully. and sprinkle them with lemon
Juice. Cover each oyster with a layer
Of mayonnaise. topped with q little
paprika. Run under the broiler flame
for q few moments, until the oysters
are thoroughly heated, and serve TIM
mediately, garnished with lemon
quarters and crisp bacon. The may
onnaise will have formed a delicate
crust on the oysters and the taste of
the finished product is simply mar
velous.
WE HAVE mentioned before, sauces
w made by melting currant jelly to
be used with broiled meats-but here
is one that takes just as little time
and gives truly epicurean result.
Turn small glass of guava jelly into
saucepan, with little butter, and
let it start to melt. When fairly
liquid, add tablespoon cherry cor
dial and 2 tablespoons pineapple juice.
Let all boil up once. and serve imme-
diately with steak, chops or chicken.
A wonderful accompaniment to
plain vanilla ice cream may be con-
cocted as follows: Heat the contents
of jar Of preserved kumquats. syrup
and all. When very warm, add one
wineglassful brandy flavoring and
serve hot with the ice cream.
Quick grills are good solution for
the htchenette cooks meat course
Ground lamb shoulder, made into pat
ties wrapped with bacon and broiled
like lamb chops with slices of canned
pineapple, make delicious combina-
ton. Ground beef may be prepared
in the same manner and topped with
slice of grilled tomato and one big
grilled mushroom. For this type OF
meat very good imitation Bearnaise
sauce may be made by using the
prepared mayonnaise, tarragon vinegar
and fine-minced parsley, all heated
together until lukewarm in a double
boiler.
y Il + +
RACON cut In squares and alter
mated on skewers with chicken
livers or lamb kidneys makes anoth.r
good grill when broiled under the
flame. A good idea when doing this
is to catch the meat drippings in the
broiler pan and make sauce of them
by reheating it with q little butter
lemon juice and minced parsley, to be
poured over the skewers. smoking hot
Vienna sausageS, with previously
cooked wild rice, peas and tomatoes
make delicious and filling casserole
that will only require a few minutes in
the oven to perfect.
nONT forget the large pimento cups
that come in jars. They may be
stuffed with canned corn and mush-
rooms, topped with . whit sauce, and
heated IN the oven for q main dinner
dish. These are, of course, very good
for salad. Simply remove from the
jars, drain, I'LL with either chicken
salad, or shrimps and celery mixed
with mayonnaise, and serve on lettuce
leaves.
Alligator pears are another help to
the hurried cook. Slice pear in half
lengthwise. and shred the pulp with
. fork. MIX into this shredded pulp
flnely-cut crab meat, minced water
cress, chopped celery and cucumber
Pour a tart French dressing over al
and serve cold.
Buy round. soft rolls at the bakers
and cut . hole In the middle. Re-
move the crumb, leaving a substantial
shell. Toast. Pour into the cavity
hot chicken Ia king from a can