Food and freedom

SELECT small ripe cucumbers; pare and cut into halves lengthwise. Boil carefully in salted water until tender, about twenty minutes. Drain; serve on strips of toast, with the following sauce: Put two level tablespoonfuls of fat in a saucepan; when melted, add two level table- spoonfuls flour; mix, add one cupful water in which cucumbers were cooked; stir until thick and smooth, add salt, pepper, and juice of half a lemon. These are deUcious. Stuffed Green Peppers "DEMOVE seeds from sweet green peppers; parboil pep- ■■-^ pers in boiling, salted water ten minutes. Score and cut old green com from the cob; season with pepper, salt, a spoonful or two of milk, and a little chicken fat or bacon drippings. Cook carefully about five minutes. Fill pep- pers with prepared corn, cover tops with bread-crumbs, dot with a bit of fat, bake until tender. Serve hot ^ith tomato sauce. Tomato Cocktail SELECT firm, ripe tomatoes. Put them into a wire basket and plunge into boiling water for a moment; remove the skins. Put aside in the refrigerator until very cold. At serving- time, cut into cubes, season with salt and pepper, and add enough mayonnaise dressing to cover the tomatoes. Serve very cold in tall glasses or small glass cups. Sprinkle chopped parsley over top of each. Grilled Egg-plant "pARE an egg-plant; cut into slices one-third of an inch -^ thick. Dust with salt and pepper; brush with melted fat or olive oil. Broil over a hot fire until brown ; turn slices, baste again with butter, and brown. Halved tomatoes and raw potatoes, sliced, may be quickly grilled in the same way. YOUR RECIPES 167 Asparagus, with Mayonnaise Ingredients 1 bunch asparagus J^ cupful mayonnaise Sliced cold ham or tongue 1 tablespoonful whipped cream 4 eggs, hard cooked 1 teaspoonful chopped parsley Time: Preparation, about 35 minutes BOIL the asparagus carefully in salted water; drain and cool. At serving time arrange it in the center of a platter with thin slices of ham or tongue around it. Cut the eggs into halves, placing a half on each slice of meat. Add the cream to the mayonnaise, which should be quite stiff, and pour this over the green ends of the aspara- gus; sprinkle the parsley over the top. The whole should be served very cold. This makes an excellent luncheon or supper dish for warm days. Serve with tea-biscuit sandwiches. Debutante Salad Ingredients 1 head lettuce 1 cupful diced cooked tongue 1 bunch cress 1 cupful diced cooked chicken 1 cupful chopped celery 12 large pitted olives cut in rings French dressing Cream mayonnaise Time: Preparation, 40 minutes Number served: 8 persons TV/riX celery, tongue, chicken and olives. Season with XY± French dressing; let stand in refrigerator until very cold. Just before serving add enough cream mayonnaise to well cover every particle of salad. Arrange on a bed of crisp cress and lettuce. A very dainty luncheon or reception salad. i68 FOOD AND FREEDOM Rice Salad Ingredients 2 cupfuls boiled rice Salt; pepper H cupful diced cooked carrots Few drops onion juice or beets French dressing; mayonnaise 1 green pepper, finely chopped Chopped parsley Cocoanut-cheese balls Time: Preparation, 35 minutes Number served: 4 persons