A lady of good taste

Prepare the meat which has been skinned and well cleaned. Put it ina kettle with water to cover and simmer slowly until the meat falls from the bones. Remove all the bones and grind the meat. Season with salt, pepper, vinegar and sage to taste. Add enough strained broth to make a moist loaf. Grease loaf pans or bowls and pour in the mixture. Chill until it jellies. [ 40 ] = om riper WAY uy a i. hyn fas 4) ¥, y TK : NA ‘ ie aa? ; iy me apy f PON rer ‘ Vine a re * 4 " ue Bi Waly 1; Ae. iW id Ake "i Nee LEG Ne COLT ROR SrUaPePebeR DTS TLE Ss Spaghetti (FOR 2) mushrooms l%4 package long spaghetti butter boiling salted water 1 bud garlic 2 tablespoons butter 1 hamburger Parmesan cheese 8 chopped olives 8 chopped anchovies 1 bottle Boyardee sauce water and wine Use 1 1/2 can of little mushrooms and sauté them in a little butter. Put them in a hot serving dish. Crush a bud of garlic and sauté it in a little butter then mash a hamburger with the garlic and after it cooks a little add the olives and anchovies which have been chopped. Instead of the anchovies, olives stuffed with anchovies may be used. Pour in a bottle of prepared Boyardee spaghetti sauce and rinse the bottle with 14 of the bottle of water and then 14 of the bottle of red wine. When this is well blended, remove from the fire and keep it warm. Put the spaghetti into actively boiling water and have it well salted. Cook for 15 minutes or until it is tender then drain and shake it in a collander. Empty the spaghetti in the hot serving dish and toss with the butter and mushrooms. See that the sauce is well reheated, pour it onto the spaghetti, cover well with Parmesan cheese and serve immediately. [ 43 ] Cheese Croquettes 3 tablespoons butter 1 cup cheddar cheese, ¥% cup flour shredded 24 cup milk yolks 2 eggs salt and pepper beaten egg and crumbs 14 cup Parmesan cheese, deep fat grated Melt the butter in a sauce pan, blend in the flour and then the milk very slowly so that the mixture does not lump. Season and cook a couple of minutes then stir in the cheese and last the egg yolks. Stir well until all the cheese is melted. When the mixture is cold make into the desired croquette shapes, roll in beaten egg and crumbs and fry a golden brown in deep hot fat. (M. C.) Creamed ‘Turkey or Chicken with Avocado 2 cups cubed fowl, cooked cream sauce: 1 small onion, chopped 2 tablespoons butter 3 fresh mushrooms, sliced 3 tablespoons flour thin 1 cup milk 2 tablespoons butter 1 cup cream 2 tablespoons sherry salt and pepper 1 avocado pear, sliced thin 8/4, cup grated cheddar cheese Sauté the onion and mushroom in 2 tablespoons of butter 2 or 3 minutes. Add the sherry and add it to the cream sauce. For the sauce melt the butter, blend in the flour and when smooth add the milk and cream and season with salt and pepper. Cook the sauce very slowly 3 or 4 minutes. Add the turkey to the cream sauce and empty into a greased shallow casserole. Arrange the thinly sliced avocado over the top in attractive rows then sprinkle with the cheese. Place low under the broiler flame until the top is lightly browned. Serves 6. [44] Creamed Eggs 12 eggs, hard boiled cream sauce: bread crumbs 3 tablespoons butter grated cheese 3 tablespoons flour 1 cup chicken broth 1 cup light cream salt and pepper 1 teaspoon curry powder Put the peeled, sliced eggs in a greased baking dish. For the cream sauce, melt the butter, blend in the flour then slowly add the liquids and seasonings. Pour the sauce over the eggs, sprinkle with crumbs and cheese and bake at 325 degrees for 20 minutes. [45 ] Rey ne he ugha Dana at ee eet 4 na Sh Chanel ei) y's he ah aK } na Fh Gul i ee es a te "i iN