A lady of good taste

Wash the sorrel and lettuce and shred them fine. Put the greens in a sauce pan with the butter and cook and stir for 3 minutes. Add the stock and simmer 30 minutes then mash through a sieve. Add the herbs, season with salt and pepper and cook with the Béchamel sauce 2 minutes more. Boil up the cream and mix it with the beaten egg yolks. Add this to the soup and heat well but do not boil again. Béchamel Sauce for Sorrel Soup 6 tablespoons flour 10 peppercorns 14 cup butter 1 blade mace 21% cups milk or white stock 14 teaspoon nutmeg | 1 small onion or shallot, dash cayenne pepper chopped if teaspoon salt 1 bouquet, parsley, thyme, bayleaf Melt the butter and blend in the flour. Cook it over a slow fire until it is pale yellow. Meanwhile boil up the liquid with the herb bouquet, onion or shallot and peppercorns. Slowly add the hot liquid to the flour mixture blending it with a rubber spatula so that it doesn’t lump. Add the blade of mace and cook 15 minutes in the top of the double boiler over boiling water and stir occasionally. Pass it through a sieve and season with nutmeg, cayenne and salt. This is a basic foundation sauce. [ 14 ] Iced Borscht 4 cups strong meat stock grated lemon rind 8 medium size beets, grated salt y cup old Burgundy cayenne pepper 2 tablespoons tomato paste sour cream 2 crushed bayleaves hot new potato for each cup 1 tablespoon lemon juice 4 egg whites, beaten stiff Put the left-column ingredients in a heavy pot and bring to a boil stirring hard continuously. Let it simmer a few minutes, perhaps 6 or 7, then set aside to cool for 30 minutes. Put it through a fine sieve and chill in the refrigerator for 6 hours. Top each bowl with a few lemon rind gratings, season with salt and a dash of cayenne and a big spoon of sour cream. Drop a little new boiled, hot, skinned potato in each bowl. Cold Cantaloupe Soup cantaloupe, peeled and sliced nutmeg butter salt and pepper milk chopped browned almonds cream Sauté a little, 2 or 3 cups of cantaloupe in g or 3 tablespoons of butter, then steam until tender and sieve. A little lemon juice will improve the flavor. Add a cup of mixed milk and cream and season with nutmeg, salt and pepper. Chill and garnish with chopped browned almonds. [ers | Metis Lada ae Py ae 19 \ aa ay ee ee he akuee a ; aie ei Waa mm u . eres MUG einen ik | y ba ah yt a Ne se ie nent ie es Na i ; ant beat J 1 NY, 00 aa Paswea Basak porth ee i he a f Wee aie sy i j it se ; . ; ; i | ’ ; i) ahs ws : if a 7 1 AY) a ed Vit tof in mA" i wi ’ ; oe ie Sh Mas — a ne tnt bin Hi uly, NARS RY AAO hi an Cy! a if saa | Hiei ‘tal ish ie ¥ fi ig: me) i) iy ey ae hay il Py, TAMA Dane ais ) i. im” a a pam aie ae ee th | Oe Pe ep ‘ Palatina a pk te igen he ts i iy Pant one wal “ ; DO ety ah hh eel Ff Lea 7 Wik ely ; AAS ‘i Ney ae ; wien ye ae ki id fi F i ea a Mi ore ay ie, a we Lita coe Hise heat pein dies NUN Ti rae oe Man he : iv Pepe uesya ass a ane i" 7 dy Nii beh ae i bi Au He ue a Beis 4 A Daye aut a hh ihn Runt Ny Hi ent gta mh Te a oe i ry is Che a dA Be - i DN Hx nt eee Sr a na Masta Me ay ayy 5 she a i“ iat iy J) “i i a a Me” PA LS ? . » Ga, Ny! y) / qi ee WY eae ZR ‘ eat </ ke a os "py, ise Kase $i Im, Ply irene y a Sa 1 at Ah i ae 7 eu er ie 5 Oa lA Laat iow yt ME era oe ( Ay : Sue ee ODT at ms | igh tye ‘hee diy Ay ; + hey u? " oh ye ‘ "e : “ht i ii e is j yh hid , a i ; AM y! WN rm a a, jin i ‘i % i vom Wis iv y A i Sai ae ! of if iP j ; Hh a a i bin ba fi Ny a peas ih rh uh ‘ nnd A; oy Ene Ve * FISH Salmon Croquettes i can of salmon 1 egg, beaten 3 good size white potatoes cracker crumbs butter deep fat salt and pepper