Evening Star Newspaper, November 13, 1931, Page 52

FOOD PAGE. Dishés That May Be Cooked Inside of the Qven, Some Tidbits and Leftovers—Grinding for ON werkers have developéd | hou) e which supply & undfi e “ahion (5" base of fead and food combina- tions, and the propartien of the yarisus ntial elements and com'yount Whiel will mv: then?eu mul:‘d ith the least ex ure of meney energy. Riiere ‘are many ishs ‘Which may be as well cooked inside the oven as on top of the stove, and mueh 1 may be saved by using enly the twe burners of the oyel uu‘um.vn(n seyel open ones. en ng ave: A 0ok he meat, vegetables, and. dessert it possible, in the oven so that the maximum amount of oven space may be used and so that all the heat may be furnished from the oven burners. Ii one vegetable and soup are to be boiled, ‘why not have an all-beiled dinner or a delicious stew? ‘Toothsome Tidbits. Spread thin slices of toast with an- chovy paste and add a few drops p:: lemen juice. Cover with iced che cucymber and finely minced u’tm; tossed in tartare sauce. You geuld do this with salmon or tuna fish in of lobster, or you may use crab rl If you choose one of the biseuits that are intended to make canapes, you may take a can of crab meat and e the fish fine. Add some lemon juiee and a little chopped celery, then a few sweet pickled onions minced fine. Cembine with mayonnaise. Spread uufie canape shapes and chill. When ly to serve top each one with a piese ef chutney or pickle. Asparagus tips may be served with drawn butter on toast, while the stalks will make eream of agus seu| it can be cooked in the ean, opened carefully, and served whele with sauce tartare. and all remaining bits used in an_omelet. Smoked salmon may be made inte 8 choice tidbit. Sliver it off in sha ‘with a sharp knife. then dip each sliver | in Russian dressing. Lay the salmon on biscuit bases or toast reunds, then season with lemon juice and cever with pearl oniens. Canned soups are especially goad and eream ar houil- may be served as puree, lon. Tomsto soup, heated with butter without adding water, makes a delicious sauce to serve with flsh cragueties er meat. It should be cooked until thiek. Chowder cooked with the additien of butter and a few minced vegetables or clams is very good. Tomato juice drained fram can of tomataes is delicious if seasoned with a little sali and a tablespeenful of lemon juice and served with erushed ice. Crushed ice thins the tamate juice just enough. This healthful tomato cocktail is 8 quickly prepared substi- tute for u-:l.ge juice and may be made a few days ahead of serving time when are m-nn, tamatoes for dinner. Fean ' ‘Glass Jar and loave 1n the re- Irigerater until needed. BRananas and Msat. that are net ripe make a good accompaniment for meat. Boil them while green, mince them, then mix with flour, Add and salt, dip in beaten lfi' lii.nmreu‘z.li crumbs, inte balls an oil. e o cliges may be grilled with the i if fried, place the fat slices under lean ones sq that they will not eook tee g cover es | lack-luster ed | feminine failing I ean mention. Yet it 08 8 yice ta or Junchean, setting for shrimps. Cut a large inches deep, hollow out and soak for two and one-half heurs in vinegar, olive oll and seasonings, Mash some shrimps with some soft butter, fill the beet cups and place whele shrimps on top of each. Serve with salad dressing. gs are not always on hand for use 1n binding rissoles and cutlets, but in an emergency you can use equal K:nmles of flour and dripping. Melt drip- ping, add the flour and boll with & little stock or water for five minutes. White vegetables will keep their color ‘better if a little vinegar or lemon juice is used in the liquid in which they are iled. boll mustard is not made with vinegar, 1t is greatly improved by the addition of a pinch each of sugar and salt, mix- ing the mustard with boiling water in- stead of with celd water to keep it moist longer. Using Leftovers. If we have 8 plan, it is easy pare enough ef a food at one serve for two meals, but it is have only leftovers of which we are sure ‘we can make definite use. For instance, enough cooked custard can be made for two meals, to be used for mak (3 floating island the first day, and the next day the remainder may be rauud over some leftover plain cake or {ruit. Leftover meats and vegetables in small quantities may be combined and used for soups, salads or creamed dishes served on_toast or made into casserole dishes. Dipped in plain fritter batter and fried in deep fat, they make good | luncheon or supper dishes. Fruit frit- ters make delicious accompaniments for cold meat dishes. When served with ! sirup, honey, chocolate or fruit sauce, 0 pre- tl.mem'.o wise to d etables. Small pieces of I;nf::ld‘ n-:y‘ ;'“used in scalloped dishes, breaded meats, croquettes and bread ddings. WCuHflf a pint of meat from the bone of a roast of any kind or the car- cass of a fowl in bits that can be used in no other way, or put through a grinder, and they will provide the basis for a delicious meat dish. Take the same quantity of bread crumbs, also put these through the grinder and mix with one tablespoonful of flour, salt to season, and one tablespoon! of ground onion. Then stir in and two tables] of bacon fat. tened balls, roll one at a time, into boiling fat. A number of vegetable soups may be made by grinding the tables taus saving the work of slicing or dic- mg. Celery may be used alone or with emion for celery soup. Boil two cupfuls <f the misiced vegetables until tender in two cupfuls of water and add one | th pint of milk and one tablespoonful of butter cut into bits and rolled in flour. To make an onion soup, use one cup- d onion and half as ner. Steak dumplings will be much appre- by ohlpldr:! Put the m-’i in butter, seasonings and & flour. 'Add two glassfuls of water 1| toward the handle. 1 (lost pn the table or floor. When crumbs 2 beet inte cubes about twe | of pflows from the head to the very tips E formal and informal. iful | the meat Soups, neatly and fri of yare reast meat and Allets of e "ekeolint Srumbeq ‘and-iied like lamb chops. Crumbs kept en hand may be used in many ways. Dry the bread and grind enough for several weeks' supply. ‘When grinding, put a paper bag over the en- tire grinder, sliding it on from the sjde In this way the erumbs may be caught and none will be ‘hieken, IHWI ] ‘e‘ ;lltfi.huzf and sl l?g are Rot available, butter and cube same slices of stale bread and Pt on top of scalloped dishes before putting them in the oven. Buttered toast may also be cubed and used for this purpose. Fried desserts are toothsome and somewhat unusual. Bananas, dipped in fine cake crumbs, egg and then again in cake crumbs and then fried are very good, ang leftayer cornstarch puddina or blane mange, if cut into squares an rolled in egke efumbs and egg and fried, will be sure to please. If you are serving a dessert for which extra sugar is need- ed, sprinkle the sygar over the top by means of a tea sirainer, which is s easy to spread through evenly and to mash lumps throuPh. Cake batter is liahle to vary in thick- ness. To test, and it alsa applies to muffins, is te lift the batter up with a spoon and held it at arm’s length. If it ryns from the speen to the bowl and bregks about, h1u way between the spoen and the bowl, 1t is just right. If it runs all the way dewn 1t is teo thin. If it breaks at the speen it is too thiek. Drep-ceoky batter, hewever, shoyld break at the spoen, and waffle and grid- die cake batter must run all the way bowl. Gelatin desserts are useful besause they can be prepared, ahead of time. When making them the pracess may be hastened if a small amount of water is addec} to the gelatin and the mixture melted over hat water. This may then be combined with the remainder of the liquid unheated, and congealing takes place quickly. When the dish {s to be served, hold the mold in het water for a secend or two to soften, then turp upop a platter that is wet. 1t may then he meved with ease. « Foods Favorable to Beauty B¥ KATHLEEN MARY QUINLAN. 'VEN new, at the beginning ef the hey seasen, there is one paint which I find it necessary to emphasize to these who come for advice and treatment. And it may well inelude readers, also, sinee it is a point which is as important to cne waman as to another in the quest for heauty. I refer to the de- lorable American bit of being for- ever en a tension; not for & moment relaxing, whether the ebjective be the pursuit of business, house- keeping or a purely social ene. That tendeney is yesponsible for more drawn faees and sagging features, more complexions and dull, fatigued eyes than slmost any other could be eured so pleasantly in moast eages. Broadly speaking, there is scarcely s woman in business, or in the home or social eirele, who would not be im- measurely benefited by a short period rest in midafternoon. Forget the pressing things of the mo- ment; sit down to a cup of hot tea or ehocolate and 8 wafer, or a few thin strips of buttered toast sprinkled with sugar and cinnamon, or a bit of jam. Eat and drink leisurely, enjoying the release of the moment—and see how quickly the taut nerves relax, the blood of the fingers, and you rise refreshed, ready for continued activity. Such a simple, inexpensive tea menu always suffices, and even the small amount of sugar that you receive with a service of cinnamon toast holds more recuperative power than you think. Coupled with these a handful of rest- ful moments will perform wonders for the tired mind and 3 If time is too pressing, it will pay to shorten the luncheon hour s bit—even to curtail the usual luncheon menu, in order to benefit. by this midafter- noon rest and refreshment. This may not be possible to all office workers, but it is to many, and surely it is to women at home, or to those whose activities are chiefly social. Except in the case of illness, few home duties are so D"lllnx that they cannot be laid aside for 15 minutes; few ohoppini tours are so serious that they cannot be broken for the sake of one cup of tea. 1 wish that there were some way of making the modern woman promise to observe this little ceremony, wherever possible. She would be so quick to feel and actually to see its benefits, Household Methods BY BETSY CALLISTER. - At the garden shows that flourish all | over the country in the Autumn there | 2re usually prizes offered for attractive- ly set tables—for breakfast, lunch and | dinner, tea and after-theater supper, Lots of good suggestions can be picked up from these exhibits. Women get into a rut in their own ways of doing things, and even in the matter of table setting might benefit by new ideas. At one show, there was a lovely after- theater buffet supper service of this sort: The table was spread’ with s pure white _damask cloth—a small Everything was arri as if the guests would all spproach the table from one side, as if it might have been pushed back against the wall. Toward one end of the table, and halfway to- ward the back, but within easy reaching distance of the front, was a silver cof- fee service on a tray. Spread out be- side’ it were six cups and saucers, all ready to he coffee. straight, prim row at the side of the tray were six spoons for the coffee. At the other end of the table, balancing e coffee service, was & tray contain- ing a tall pewter pitcher and six glasses, for cider or punch. Toward the coffes service were six plates in a lg:lz, and toward the other tray were small plates in a pile. 8ix forks were ranged stifly beside the six large plates, six smaller forks be- side the six smaller plates. In the center of the table were six napkins in a row. It was all most attractive. And as you analyzed it, the thing that made it so was that everything was most precisely, even pri 3 it “the tmaculats primne ot e immaculate primness of the table was exactly right. Orange Cake Filling. Blend one cu of dered r with two tabl <o ugrbumn and make 8 THE EVENING STAR, WASHINGTON, D. C., OW it is the season for grand pud- dings and sauees—ihe many steamed dellencles such gg",he plym and othes suey puddings wi ghwhnvn came lnwl; us frem Worjd kiic] ) nder fhem ene vecipe for a steam. e SRR o d d‘ which o s"l a m:}:c;;usu‘.:ly”\ Wl yals- ins and ether fruits For it yoy should sugar, a pound of ““m:u':::an‘m": , othe! fruts; uchucmunumli.d-us.c-nmrd cherries and pineapple. Add three ap- ples chopped finely, and such spices gn you like. Add a pound of “nm erumbs and ? pound of ;get chopped finely; also &ix , well beaten, and e R % MEe thick mixture. Flayor, steam in g pugd- ding mold and serve with ousterd sauce. There is anether delicious steamed pudding known as Ecossaise, requiring & pound of hread crumbs soaked in a cup of milk, two eunces of fhisins and two ounces of erange peel, lemon and eitron, nhspgu finely; three eggs, four ounces of suet, } finely; four qunges of flur. Add little apricet sirup. Steam and serve with hard sauce. ‘1 will g'l'.vzt yo,u ‘: [ rectl‘ud‘lu minee meat, for it s mearing the days of festiyity when ne hespitable hvll{l should ke without this ingredient for pies, to he served het from the even. This will make g cenvenient quantity for ‘the average family: Mix iogether eight Jinees .«:.lhchevpca - l?;l"fll ground syel t_ounges of ehop) cogked filet of beef, eight cmnxesp;df seedless raisins, eight oynces of eurrants, eight ounees of seeded raisins, elght ounces of echepped mixed peels, four apples, chopped finely; spice to taste. Mix well and put in jars, PLEASING THE MAN BY CHLOE JAMISON. P the man is at all proud of his home and his wife as hostess, it is the delight of his life te bring home business friends—not for formal din- ners, but for the intimate, impromptu meals that melt even the mast com- mercial spirit, when they are carried off in an uynaffected, homelike way. Simple menus go better en these oc- eagions than do more elaborate efforts. Usually they hegin with a fruit or a seafood cecktail er eream soup, which may he anything from aristocratic mushroem hisque to an inexpensive d to make a mnd-u:-lg 3 MENU m& DAY. BREAKFAST. Stewed Figs Dry Cereal with Cream Creamed Beef gn Toast Doughnuts Goffee LUNGHEON m’"su%?&m °'k.'""$r"‘-um Id Toa DINNER, Boall Cleay Souj San Ve, on Baked Pfil‘}m’ k led Onions Cabbage Salad, French \Dressing Pumpkin Ple Coff oo DOUGHNUTS Two eggs beaten light, 1 eu sugar, 1 cup milk, 1 sodn, 1 teaspoon cream of taptar, flavor with nutmeg; flour to roll #oft, epough to handle well. Pry in deep fat. PRUNE S8ALAD. One-half pound large prunes, walnup_meats, mayonnaise, let- tuce. Boak the prun: water to cover evernight. until tender, coal and earefully remove the stone witheut mar- ring the shape of the prynes. 'llrl.h! cavities with quariers of walput meats, lLay either three or four stuffed rr nes on each bed of shredded letiuce or white lettuge leaves. ‘Top with yon- nalse and acyve very eold with brown erackers and eream cheese, This salad may be vi by fill- ing the ’rnn;l wil lls of m or Neufshatel ghesse in- of puts. POMPKIN PIE. ¥ 3 eups pumpkin (stewed untll dry un? ressed threugh a calander) wi ){‘ 3 well heate) eggs, '3 eup mol , 1 pinf sweet milk, U4 cyp sugar, 1 fea- spoon ginger, 1 teaspeen cinna- mon and dash of cayenne. Turn into & ple tin lined with paste and bake in a moderate oven. (Gopyright. 1981.) Handkerchjefs. andkerchiefs and other amall ar- les which have tq be heiled shoyld be put into the clothes holler in an old pillow case. They are then mere easily removed and there is no risk of anything being everleoked. . chowder made with canned corn, gar- nished with minced parsley and a few golden-brown croutons. ‘The meat course is invariably sue- cesgful if it consists ef breiled lamb chual with nothing more fussy than buttered peas and parsley er au gratin potatees. Better still—if you have a set of individual E!‘mks. yeu ean arrange & mixed grill including a broiled che (or even a plebeian beef patty), a lin of fine sausage and a strip of bacon, syrrounded by grilled tomato, & moynd of shredded string heans, a few sauted mushrooms, “ith a rose of mashed potato to finish the garland. With such a substantial eere !er the muen, there need be only the simplest of salads; assorted elives and pickles i ou eannot manage hearts of lettuce salad with Roquefort dressing or a chili sauce mayonnaise. Ice cream may be ordered from the neighborhood drug store, and served with a hot car- amel or chocolate sauce, but the feel- ings of no one will be hurt if dessert eonsists of a huge tray of fresh fruits from which one may make geveral se- lections. Coffee, of eourse—the finest, most aromatic liquid you are capable of brewing, served with plenty of thick, rich cream—will be needed to complete the meal. We remember a time when tele- phones were not; neither were there grocers, fruit stands, delicatessens, bakeries nor drug stoyes within easy reach. Yet hostesses met with lusty meals and unflurried graciousness the emergency guests of that day. Sureli/‘, with all handicsps yemoved in th era, the same spontaneous hospitality l:hoeuld be possible for the modern me. Broiled Oysters. Teke 10 large oysters, trim them, wrap each in a thin pilece of bacon and fasten with a tiny skewer and broll over a clear fire. Cut out some slices of bread with a circular cutter and fry them in hot butter until & light brown color, When done on both sides, place the oysters on the rounds of bread with the bacon left on them. Serve hot, garnished with parsley. Sclence finds new reasons for KELL0GG'S ALL-BRAN MiLrions have found Kellogg’s ALL-BRAN a safe way to over- eome common constipation. Now science shows thisdelicious ceresl - brings three benefits to the diet: “Bulk.” Vitamin B. Iron. The “bulk” in ALL-BRAN is much like the “bulk” in lettuce ~only it is concentrated in'a more convenient form to relieve constipation. It absorbs moise ture, forms a soft mass, which gently clears out the wastes. Vitamin B tones the intestines, and promotes regular habits. Iron builds blood, and aids health generally. No wonder ALL-BRAN is con- sidered far more natural than ills and drugs — so often habit« lorming. Try two tablespoon. fuls daily. If you suffer from intestinal trouble not relieved this way, see your doctor. Serve Avrp- BRAN ds 8 cereal or use in cooking, Recipesonthered- and-green pack- At all gro- Creek., . amall dumplings for one and one-half HELPS KEEP YOU FIT | . FRIDAY. 15, 1551 Ladan At the Children’s Table BY MARY HOPE NORRIS, Foynder, Mothers' Radio Round Table Club. 'HERE was a time in the world's cul- inary history when ham{ W man's ehief souree of sweets. In the early days of eur own country the honey of wild bees —usually secreted in “bee trees”—was atly prised. ven "yet hunting e bee trees is great sport in re- mote ryral dis- triets. But in the average village or city it is only nec- essary to go to the nearest grocery to get one’s favorite honey brand, The moa‘t eom- . mon use of honey is in its dmtflrul state—just as jams, Jellles and sirups are used. Its deli- cate flavor and sweetness make itiespe- clally adapted for this purpose. That is only ene of fts many uses, for it can be combined with other foods te form many attractive dishes. Re- FOOD FASHIGNS A stringbegn usually is just a string- bean—until it is prepared in the mn{‘l- itable dainty fashion of the French and German eoeks. Then it becomes food for gods and gourpets. How the artist cook seorns merely Ifi pull the strings off a delicious, ender, juicy bean, pop it in three or four big pieces and put them in a kettle to eoek, ms is often done heme kitehens. No, sir. Eaeh bean is strung washed, then breken into sections, whieh in their turn are finely shredded. hen ready for ceoking there stands pot of pale green or butter-colored n strips as light and fl:flv as jack straws and Ut as crisp. Now the beans will eook quickly and become tender enough to melt in the meuth without losing either ecolor, flavor er nourishment through eon- tinued boiling. Butter aad seasoninzs sre added—perhaps 8 Jittle thick eream—and you are served with one of the most delicious vegetables you've ever tasted. ‘Thus do stringbeans come to the teble in the fine hotels and restaurants where ehefs trained in the therough, | ve not yet learned to slight their art save a little time or trouble. It is 8 food fashien which will forever remain classic, defying the passage of time and vogues that come and go. g‘lnlflklns ways of European kitchens a o UT all the bread ballyhoo, all the claims and “secret” methods right out of your mind! Believe no one but your toaster. Your toaster can’t lie. It will show you at a glance which bread to serve — which bread is best for you and your family, Your toaster never fails—for only perfect bread makes perfect toast. Make this, simple but vital test— right in your own kitchen. Toast a slice of Slo-Baked Wonder-Cut Bread. A slice of any other bread., For the same length of time. Com- pare them. Wonder-Cut wins, of course. It can’t lose, because it’s perfect bread. Your toaster nominates Wonder- Cut Bread. Your family will elect it unanimously. Just give them a chance. Put Slo-Baked Wonder-Cut on the table for one week. You'll agree that your toaster knows—that claims mean nothing. Trust’ your toaster. It ~icks the best every time. % ’%O’YMW Bakers, Also, of Hostess Cake as |on to determine earefully | cently much researgh has h?n earried value cof honey in cookery, with the resuli that its use is beccming more and more general in this country, as it has been ¢ommon in Europe for many years. Haney is most useful in sweetening lemopades and other fruit drinks, Bither the pure honey or a mixture of it with sugar sifup will be found aeeeptable. Honey can be used in place of molasscs in bread, cakes, muffins and like foods, and its use results in a product that is more delieate in flavor. For little folk there is no dessert mare nutritious and healthful than custard. Have yoy ever made it with honey? Here is a recipe that you will like: Baked Honey Custard—Five eggs, one- half eupful honey, four cupfuls scalded milk, one-eighth téhspoonful powdered einnamon, one-quarter teaspoonful salt. Beat the eggs slightly, but net until they are foamy. Add the ether ingredients. Bake in jcustard cups set in a large pan of water, using a moderate even. Table Decorations A few points that may well be borne in mind when planning the center table decoration are the following: Diseriminate between a formal party and an informal party or family din- ner, and let the decorations conform to _the cecasion, Have in mind the eolor scheme of the room and the outstanding eolors of food on the menu. Harmenise whe ha‘;ltnr of the eenter decoration with Additional table decoration may be compote dishes, two or four in number; these gre usually plaged toward the ends of the table and may be high, low or medium, aceording to the pro- ;&%Lmn required by the center decora- Candlesticks or candelabra may be used on each side of the eepterpiace; they may be of crystal, silver, Venetian glass or fine china, oy, where Italian or Bpanish pottery is used in a room of that type, the candle halders may be of potfery. Use very tall tapers in low eandle holders, but shorter omes in the standard of average height. Candles for formal occasions are usyally pale cream in coler, or the color of the nat- ura] wax, altheugh candles which carry out a color scheme are per- missible, The hostess should be very eareful to see that the table is not eluttered | with teo_many_decorations-and aeeas- | Eories. The day of elaborate plaee | cards, souvenirs, streamers and knick- | ! knacks passed long ago, * Forget everything L Saving Without Scrimping BY EDITH M. SHAPCOTT, Nuirition Consuliant, Home-Making Center, New York. IT is the wise housewife who knows many novel ways ip which to use meats remaining from a meal. For all too soon the family tires of the usual eroquettes, minced meat on tosst and sliced meat warmed in gravy, sians of a “pick- up” meal. So let us add to| our collection of e out. e with a string; dip ea boulard in egg and roll in fice eracker crumbs to which you have added a | little pepper and & spoonful of su- |gar whieh wil] complete the blend of the three seasonings and give the bufilards a finer 'crun. eat plenty of drippings in a [lrying pan, adding a cup of w.md"'fl | prevent burning. Lay the boulards in leftover recipes|the hot fat and let them simmer for and thus increase our abjlity to save withoyt scrimping | op this most costly item in the food budget. It is well at the start to remember that seasoning plays an impor- tant part in making “leftovers” more tasty. Ususlly twice-coaked food is ecmewhat flat and needs to be sharp- ened up a hit by the addition of more | galt, pepper and sugar—the three es- sential seasenings. Here, as always, sugar is needed to help blend the other flavors and ereate a harmonious whale. There are what are known as ulards’—tasty, easily prepared. Tn make them, slice cold roast meat in thin slices, then make a stuffing of one tomato, ene enion, one ecarrol, three hard-cooked eggs, a stalk of celery, & sprig of parsley, a bay leaf, a sprig of thyme, all chopped together. pne tablespeonful eof butter, ere-half eupful of cracker erumbs and season with a very little ginger, one teaspoens g‘lz of sugar and salt and pepper to e. Place a portion of the dressing en each slide of meat and fold over the My Neighbor Bays: Left-over vegetahles can be combined with enion and eelery for seasoning and cooked for 25 minutes in two cups of water and a tasty and wholesame soup results. When roasting a ham in a deuble roaster, sear it first on both sides before putting on the cover. By this process of bak- ing the juices are retained. . Have the seot removed from jour kitchen range if sou wish o obtain the best results in baking. To remove wrinkles from a transparent velvet gown, hang it in the bath rom after filling the tub with Lot water. Th steem frem the water will re- move all wrinkles Add | one and one-half to two hours. Drain | on_brown paper and serve. Leftover beef may be used in a dish | ealled “potted beef.” When eggs are plentiful, use four yolks of eggs: but | if you wish te economize, two Whole |eggs will answer quite as well in this recipe. | Chop two eupfuls ef meat together with one small slices of suet. Season | with ene_ teaspeenful each of salt and kugar, 3 little pepper and cayenne. (If the meat has heen salted when first eooked, you ml&cun less salt in this recipe.) = Add yolks of four eggs and mix thoroyghly. Add ene eupful of water and again mix well. Line the hottem of a casserole with strips of bacon and turn inte it the meat mix- fure. Dot over the meat with bits of butter. Bake in 3 moderate oven (375 degrees F.) for twe hours. And have yeu ever had a little veal and @ little baked ham left aver at the same time? If g0, have you thought of creaming the twe tegether? Season 8 white sauce well and let the diced meat heat In the sauce, but do not re- | eoek. it. Serve en reunds ef buttered toast and garrish with ehopped parsley . Pinwheel Sandwiches. Use fresh bread and cut it the long way of the loaf, having the slices one- | fourth inch thiek. Trim the crusts and | spread with any smooth, bright-colored filling, such as a cheese and piments filling. Then roll up the long way very firmly. Wrap securely in 3 damp cloth, | place in a refrigerator for an hour, | then slice in the same way as yoy would a jelly roll. A two-toned sand- | wich is obtained if half the slice of | bread is spread with a filling of a dif- ferent color. For instance, blend eream | cheese with pounded olives combined with pimento. 7S‘ucn for Veal. Mix half a pint of whipped cream | with one cupful of mayonnaise, ame- | fourth pound af blanched almends | coarsely chopped. two hard-cooked eggs |cut in pieces, half a teaspeonful of | chopped onion and twe and one-half | cupfuls of ecrisp chopped eelery. Te serve, cut the jellied veal in slices and | cover with this sauce. this IT'$ SLO-BAKED AND SLICED