Evening star., 1947-01-09

and throw away the stems. Chop
the leaves just as fine as you can
using some kind of a plate. to catch
the mint juice as it is mashed from
the leaves. Scrape them off into
small jar or pitcher, with a cup of
malt vinegar. Add half a cup
granulated sugar.
Let stand overnight If possible,
then just before you want to use the
sauce set it on the fire and bring
it just to the boil. Dried mint can
be used, too, with quite good success.
Having been unable to find any
good SPICED BEEF in the delicat-
essens of late, we decided to spice
our own, following an old Tennes-
see recipe. The meat is delicious
with other cold cuts and salad for
Sunday night supper.
For 10-pound round of beef, mix
Il teaspoon saltpeter, 2 cups salt
and cups brown sugar, and rub
we'll into the meat, all over. Mix a
tablespoon freshly ground black
pepper, a tablespoon ground ginger,
a tablespoon nutmeg, the same OF
cinnamon and allspice, and a quar-
ter tablespoon cayenne. Rub these
also well into meat. Lay the meat
on a large platter in cool place
and turn every day for 2 weeks,
draining off juices and saving them.
Mix the dregs of the spices with
2 cups minced onions. 2 cups minced
celery and cups minced beef suet.
Make incisions all over the meat
and stuff with this mixture. Sew
in cloth to keep stuf1ng in, put
on a rack in a kettle, add juices
and water to cover and boil as you
would a ham. Drain and chill well
before slicing.
Something new in the way of an
APPETIZER for a buffet supper or
cocktail party has just been brought
back by bachelor housekeeper
friend of ours from visit to Mexico
City. There it is called "guaca-
mole" and is made from our old
friend, the avocado.
Peel, stone and mash enough
avocado to make one cup after it
has been put through a sieve. Flavor
it with 2 teaspoons grated onion,
a dash of garlic salt, teaspoons
lemon or lime juice, few drops of
Tabasco sauce and just enough
mayonnaise to make smooth,
easy-to-spread consistency. Blend
well, and use on any base you like,
such as rounds of toast, potato
chips, crackers or corn. chips. It's
a festive green color, too, that adds
zest to the hors d'oeuveres tray.
A favorite with the French, who
understand the true nature of a
SALAD, is a melange of the baby
leaves of garden lettuce, washed
and crisped, and tossed whole in a
dressing replete with hard cooked
egg.
Use enough of the leaves to fill
a nice big bowl.
Make the dressing this way: Hard
cook eggs, cut them in halves
and remove the yolk. Slice the
whites and sprinkle them over the
lettuce leaves. Crush the yolks in
bowl, add salt and pepper to
taste, teaspoon Of sugar and a
heaping teaspoon of tarragon mus
tard and 2 tablespoons lemon juice.
Stir well, and gradually add about
6 or more tablespoons of olive oil
enough oil to make a pretty runny
dressing.
Toss the lettuce leaves lightly in
this, and serve with French bread,
sweet butter and a glass of dry red
wine, for a simple luncheon.
The other evening, while dining
in Washington at the home of one
of the Capitals most noted gour-
NETS, we had simple but excellent
DESSERT which we shall pass along
to you. It's party fare, of course,
but then, every one likes bit OF
glamorous food now and then, don't
you think?
Pick out the largest, soundest and
ripest fresh Strawberries that you
can find. Put them in bowl with
little lemon juice and powdered
sugar, and let them rest" for at
least half an hour. An hour is
better, it you can spare the time.
Now, mix in enough Grand
Mariner liqueur to coat each berry
as you stir the fruit gently-don't t
waste the expensive liquid by hav-
ing puddle of surplus left in the
bowl. Let the berries stand for
another half hour to absorb the
favor of the liquid before serving
them.