A lady of good taste

Crush garlic in butter or olive oil and fry the croutons in it until they are light brown and crisp. After the greens are well tossed with French dressing, add the croutons the last minute so they will remain crisp. Half a cup of sour cream mixed with 1 teaspoon English mustard and the juice of a half lemon mixed together are a good variation with greens. Cauliflower Salad 1 fine cauliflower French dressing chopped chervil greens Boil cauliflower until just tender but before it becomes soft. Drain well, separate into flowerets and chill. Sprinkle liberally with chopped chervil and season well with French dressing. Serve on shredded greens. Celery Root Salad fresh celery root onion juice chopped parsley salt and pepper Peel celery root and boil it until tender. Slice while warm. Chill and sprinkle liberally with chopped parsley and several tablespoons of fresh onion juice, Season lightly with salt and pepper. Serve with chicken, veal or cold cuts. Sliced ‘Tomatoes with Herbs skinned sliced tomatoes 1 tablespoon chopped chervil French dressing 3 young green onions, minced 2 tablespoons chopped tarragon Blanch the tomatoes in boiling water, dash into cold water and skin. Chill the tomatoes. Make a tart French dressing and add the herbs and onions. Add this dressing to the sliced tomatoes. Potato Salad No. 1 boiled skinned potatoes chopped parsley oil, vinegar, soup stock (14 crisp bacon crumbs cup) minced hard boiled eggs onion juice Slice the potatoes and while they are still hot pour oil, vinegar and stock over them. Add the onion juice and parsley, enough to mix and if the stock doesn’t season them enough add a little salt and pepper. Let them cool at room temperature but put them in the refrigerator a half hour before serving. Garnish the top with the bacon and sieved egg. Potato Salad No. 2 3 pounds old large potatoes 14 cup grated onion 1 bud of garlic, crushed 1 cup boiled mayonnaise 14 cup wine vinegar garnish: 2 or 3 hard boiled salt and pepper eggs, sliced chopped parsley Boil the potatoes and peel them while they are still warm. Slice them and mix with the garlic, vinegar, salt, pepper and onion. Let them stand from 12 to 24 hours in the refrigerator. Just before serving add the mayonnaise and garnish the top with the eggs and parsley. String Bean Salad beans cut in julienne strips chopped parsley tart French dressing chopped green onions Cut the beans in the thinnest slivers and boil them. Drain and while they are hot add the dressing and lightly cover with chopped parsley and onions. Chill before serving. is in ae ‘a r ih tea MY Me fy ri PG PAL: ne ; ci : 7 HY r a Phy ra ae ith i CUA een ra ) 4k Te aMule? eat i" at i Se ae ne nie it te ay i Hy rns ae ee i Mans a: | he ih AN, iy bane on au chet a oa 7 ) yi Y — hii bin My ey pen Nt yy yy i v 1 ; : Ae ae yy a a hy 7 i iy ye WU OS Us Age heey SO \ Me AG a aie a Peja rath He oe ne bait a hy f st “i; at. CAKES PNAS ID) KO TOMO) IONE IS — fi ES % Fe lon Ce we = Brazil Nut Cake 2 cups ground nuts 1% teaspoon salt 6 eggs, beaten separately 1 cup sugar Grind 114 cups shelled Brazil nuts (about half pound) which makes 2 cups of ground nuts and mix with the sugar and salt. Beat the egg yolks until thick and lemon color then mix with the nut and sugar mixture. Beat the whites until thick and fold in. Bake in three 8-inch greased layer cake pans at 325 degrees for 20 minutes, then raise the temperature to 375 degrees for 10 minutes then lower heat to 300 degrees until cake leaves sides of pans. Be careful not to bake them too long. Cover with the following frosting. Frosting 2 egg whites, unbeaten few grains salt 114 cups sugar 5 tablespoons water 3/4, cup sliced nuts