A lady of good taste

Make the cheese into a smooth paste adding a little sour cream if necessary. To every cup of cheese mix in lightly 14 cup of minced chives. Put some of this on each slice of ham, roll, fasten with a toothpick and stick a small sprig of watercress in one end of each roll. Seasoned Shrimps 2 pounds fresh shrimp 2 tablespoons vinegar 1 medium size onion, sliced 1 teaspoon salt 1 bud garlic garnish: seafood sauce and 1% teaspoon celery seed lemon wedges 8 bayleaves Combine shrimps, seasonings and cold water to cover and boil gently until shrimps are light pink. Let cool in the broth then peel and de-vein. Refrigerate until quite cold. These may be served with cocktails or used in other dishes. (M. C.) Carrot Sandwich 4 carrots, grated salt and pepper mayonnaise cream Mix the carrots with mayonnaise, salt, pepper and a little cream. This filling is to be spread on bread. (M. C.) Cheese Roll Sandwiches 1 pound grated cheese fresh bread, sliced thin cream to make a paste mayonnaise salt and pepper Blend the cheese with cream and season with salt and pepper. Spread the bread with mayonnaise then the cheese paste. Roll and toast in a moderate oven and serve immediately. (M. C.) [9] Chicken Sandwich 1 chicken salt and pepper 6 hard boiled eggs 1 teaspoon curry powder mayonnaise Disjoint a chicken and just cover with water. Add a sliced onion and a sliced carrot and boil very gently until the chicken is tender. Let it cool then remove the chicken, picking all the meat from the bones. Discard the skin. Grind the meat with the 6 eggs and season highly. Grease a bread pan and mix the ground mixture with strained broth, pour in the pan and let chill and set. Slice and put between slices of bread which have been spread with mayonnaise. (M. C.) [ 10 ] a ai (1p, =— KN Byes. :, I Hi : y —~= 3 | ( ? SS NM . SS ANNE a Set ; may , ie = .. ¢ th * ~, eT ee doen ES Ve a a ie Has as Dyat! a : ayit 3 ‘ ie i 4 “He ‘ep aye itt PO a ie a hy vane es \ yb Pek pod a ID OS a Sr ; us ene , 40 | } itis, te ¥ ; Y nn OVATE Wai ah bare. ' . a % ’ Peay Sh Mike Lh ea Hy ont “(i Ee Ma to Lage tne a f ine = ’ oi ne” ae ieee me ’ a ae ae my a ae ‘ its oe Mon abe Mm mt Mie le Oh j j fi vases F AL at y , ah ie 5 ‘ A | Easy Vichyssoise 4 large potatoes, sliced 2 cups chicken broth 1 large onion, sliced 1 cup heavy cream 6 or 8 leeks, chopped chopped chives salt and pepper 2 tablespoons butter 2 cups water few sprigs parsley or sorrel Boil all the ingredients in the left column to a mush, then mash through a sieve or ricer, then through a fine sieve. Add the chicken broth which is strained and the heavy cream. Chill. After the soup is in the bowls or plates sprinkle chopped chives over the top. Sorrel Soup (WITH POTATO) 4 medium size potatoes 1 cup sorrel, chopped 1 bunch scallions 1 cup heavy cream 3 cups chicken stock salt and pepper 1 teaspoon lemon juice Boil the peeled, thinly sliced potatoes with the minced scallions with 1 cup of water to a mush. Add the stock, lemon juice and sorrel and boil 2 or 3 minutes. Put through a sieve. Add the cream, season to taste and chill in the refrigerator. Garnish the top of each soup plate with chopped chives. (ete Sorrel Soup (WITH BECHAMEL SAUCE) 14 pound sorrel 4 sprigs tarragon 1 large head lettuce 1 sprig chervil 2 ounces butter 14 cup cream, scalded 3 cups chicken stock 4 egg yolks, beaten 1 cup Béchamel sauce salt and pepper and grated nutmeg