The following text may have been generated by Optical Character Recognition, with varying degrees of accuracy. Reader beware!

SATURDAY, MAY 6, 1961 BRIDES AND BUFFETS BY MARY ATWATER THe next few weeks will be very busy ones for women all over Ontario. Mother's Day is only a week away. June is still the favorite month for weddings so May is the month of bridal showers. Plans will be started for gradu- ation parties and there will be teas and lunch- eons to end club activities until next fall. Mother's Day celebration could be cen- tered around a buffet luncheon, giving the younger mothers an opportunity to show off their culinary skill and still join the party Creole Shrimp Jambalaya is a good choice for the main course. cans (4% oz. size) shrimp Ib. diced hot sausage or ham tsp. fat cup chopped green onions and tops cup diced green pepper cup chopped fresh parsley cups canned tomatoes cup uncooked rice 2 tsp. salt, dash cayenne tsp. crushed thyme and 1 bay leaf Drain and rinse shrimp. Saute sausage or ham in fat for 3 minutes. Add onions, pepper, garlic and cook until tender. Add remaining ingredients and shrimp. Bring to a boil and reduce to low heat. Cover tightly and cook without stirring for 30 minutes or until rice is. fluffy. Serves six and may easily be doubled. EVILED Shrimp takes a minimum of cook- ing time and can provide a maximum of eating pleasure. For eight servings use: 14 cup butter, 1/3 cup flour 2 tbsp. prepared mustard 1 tsp. Worchestershire sauce 12 tbsp. Tabasco sauce tsp. nutmeg, 1 cup milk cup cream egg yolks, slightly beaten Ibs. cooked or canned shrimp Buttered bread crumbs. Melt butter and blend in next five ingre- dients. Combine milk and cream and add all ONTARIO TODAY at once. Stir over low heat until smooth and thickened. Add a little of the hot sauce to egg yolks and blend. Return egg mixture to sauce and blend. Save a few whole shrimps for garnish, dice remainder and add to sauce. Fill buttered casserole or individual casserole dishes and top with buttered crumbs. Bake at 400 degrees for 10 minutes for individual dishes, at 375 degrees for 25 minutes for large cas- serole. Garnish with whole shrimp. A special molded salad, made the day berore serving, will complement the hot dish. 1 pkg. lemon jelly powder 1% cups boiling water, % cup vinegar 1 cup chopped cabbage 2 cup chopped celery 2 tbsp. chopped onion, % tsp. salt. Dissolve the powder in boiling water, when lukewarm add vinegar and when quite cool the other ingredients. Pour a thin layer of the mixture in the bottom of a ring or other mould which has been lightly oiled with With the hot casserole "and jelly salad, a big bowl of potato salad and hot garlic bread will make a tasty meal. Spread slices of white or brown bread with prepared -garlic butter, or mix your own by adding one half teaspoon garlic powder to % cup melted butter. ESH flowers always make a buffet or dining table more attractive but for Mother's Day why not centre the table with your favorite cake, either white, chocolate or angel food. Cover the cake with mounds of pale pink icing and decorate the cake tray with small flowers, either fresh or candied. Bridal . showers can be more fun if the refreshments help to carry out the theme Dainty sandwiches are standard fare and a considerate hostess can help her guests follow diets and inclinations by using cocktail picks topped with place cards naming the variety on each tray. salad oil. Allow to set. While jelly is setting, boil four eggs until hard, then remove from shells, slice in half and prepare the yolk according to your favorite deviled egg recipe. When eggs have been stuffed ar- range a piece of parsley or green pepper on top of each half, adding a piece of pimento to make a flower. Carefully arrange the eggs, stuffed side down, on the firming jelly. Carefully pour in another thin layer of jelly and when firm, fill mould with remaining mixture. Chill until firm and unmould on serving plate. Surround with salad greens and decorate with radish roses, using green onions to form the rose stems. If a ring mould is used set bowl of salad dressing in centre. a HAPPY WAY TO START THE DAY... golden-brown toast topped with sunny-sweet Blue Bonnet Margarine. Ideal for active people of every age -- nutritious because it's all vegetable. *ALL-VEGETABLE Blue Bonnet MARGARINE