Evening star., 1937-04-22

and tender the tops" are-for my
family sets itself up as being against
the majority of "try-outs.
Artichokes are still good and as
for salad ngredients-their name is
legion! Red peppers seem to be hard
to find, but the green ones are nice
and firm and brightly colored.
X X
A PPARENTLY among the best buys
= for the week end will be lamb,
ham. and chicken, in the meat line.
Lamb and peas always seem synony-
mous-and here is the menu have
evolved for next Sundays dinner:
Celery Cucumber Sandwiches Ripe Olipes
Hodst Leg OF Lamb Currant Jelly
Roast Potatoes
u,rea Gresn snx,p Peas lii in Arriehoke CUPS
waters Coffee Co' '''
OF course, either ham or chicken
could be substituted for the lamb, If
you wish, and the rest OF the menu
need not be very much altered. Guava
jelly would be better with the chicken,
steamed rice could take the place Of
the potatoes; with the ham, raisin
sauce or mustard, and mashed Do
tatoes instead of the roasted variety.
1t wouldn't be bad idea to get one
OF the hams, anyway, and have it
oolled, then baked, for cold Sunday
night supper. Garnish it with slices
OF canned pineapple for a change.
LOBSTER BISQUE.
z cups canned or cooked lobster meat
8 cups chicken stock or broth
g cup stale breadcrumbs
l slice onion
tablespoon parsley, minced fine
2 tablespoons butter
2 tablespoons -four
Salt. pepper, cayenne
l cup cream
Rub the lobster meat through
sieve. Add the stock, the crumbs the
onion and the parsley. Simmer al
together for 20 minutes. Rub again
through sieve, bind with the blended
melted butter and -four which have
oeen cooked together and add sea-
sonlngs and cream. Let heat through
and serve at once. This should serve
six to eight people.
X X
r OAST the lamb with the potatoes
IN the pan. according to your
usual method. Have the currant Jelly
very cold and unmold on a chilled
plate. The lamb and potatoes may be
served together on platter, garnished
with parsley and radish roses.
GREEN PEAS IN ART1CHoKE CUPS
Allow one French artichoke to a
person-or more II desired. Cut OF
the stem close to the leaves, and re-
move . few Of the coarse outside
leaves. Cut of tops Of leaves so that
only about two inches remain. Soak
for 1z-hour In cold water, drain and
cook in salted, boiling acidulated
water for about 12-hour, or until
tender. Drain upside down, and. with
sharp knife, cut out the choke (the
thistlelike portion inside the arti-
SAlohcl, IcdVAlS Idle SIlOOJn nearL
surrounded by frame of leaves. Sea-
son with little butter, salt, pepper
and lemon Juice, and fill with cooked,
drained green peas, which have been
seasoned in similar manner. Set in
the oven to heat through, and serve
at once.
MIXED SPRING SALAD.
Mix, In a chilled bowl, sections Of
peeled tomatoes. sliced radishes, baby
lettuce leaves, watercress sprigs, strips
Of green pepper. sliced green onions
and little chopped mint. Toss well
IN a tart, highly seasoned French
dressing.
RASPBERRY ICE IN PREsH
PINEAPPLE SHELLS,
Split two fresh pineapples in half
lengthwise, cutting through the leaves
and all. Scoop out the meat, shred
1t with fork. and add to it . little
powdered sugar. Fill the pineapples
with raspberry ice and cover the ice
with the shredded pineapple meat.
Serve In the shells.