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and pickles, beets and sardines. Garnierte style omits the egg and adds capers to the other garnishes. Au Naturel is fried in pure butter with no crumbs. GHANA PALAVA SAUCE OR SPINACH STEW pounds spinach or any GREECE THE OSHAWA TIMES, Soturdey, June 30, 1962 99 GUINEA HOUSEHOLD HINT EGG AND LEMON SOUP cups soup stock % to 1 cup rice 3 egg yolks tablespoon cornstarch cup milk Juice of % lemon tablespoon butter, melted teaspoon chopped parsley BRAISED LAMB Use a swinging drapery 2 pounds cubed lean lamb 4 tablespoons peanut oil bracket on the outside of a 1 teaspoon salt closet if you have no closet for guests' coats. When company is coming, swing the bracket out and put hangers on it. When not in use, swing bracket back against the door. xq 1 cup hot water Brown lamb in hot fat. When heat for one hour or until water, cover and cook over ow || Our List of Dairy Products Is Complete Buttermilk edible greens Salt and pepper to taste meat is tender. If necessary, | Jersey Milk Chocolate Milk Cee ceokeg tens, "Te®| (To make stock: Cut 1% to 2| additional water may be added. Regulor Milk Whipping Cream pounds meat, chicken, or pounds of lean lamb in pieces,|Meat should be juicy with Homogenized Milk Gokls Geese dried fish : add 2 quarts water, 3 teaspoons| brown sauce. Serve over rice. 2% Homo salt salt, 4 carrots, 1 onion, 2 pota-| Yield: 4 to 6 servings. Skimmed Milk Sour Creom toes, and 1 celery root (celeri- spring onion ac) if available. The ve ; : . getables MIXED FRUIT DESSERT P gee Mg onions, thin-| should be sliced or cut in pieces fitcek maastes Waaians OSH AW A | ly sliced before adding. Simmer until ? ' 8 tomatoes meat is tender, then strain off potas oat feb ga ig Pon 8 Ne ee ee erg, | the stock and chill.) bined with whole figs and "The Dairy That Satisfies" cu alm oil. or und- wn euaauts oil, or - yo fat) Remove. fat from stock,|oranges for typical dessert. ' measure, and add water to peg ag cooked make 8 cups. Heat to boiling. spinach and meet Wash rice and add to hot stock. Cook until rice is tender (about % grated nutmeg or 1 tea-|s minutes). Mix egg yolkks|| COO L, CASUAL a aa ae ann with cornstarck and milk and greens, place in saucepan, add stir into soup. When the mix- % to 1 cup water and boil for ture has thickened slightly, re- 10 minutes. Strain and save the | Move from heat and stir in ; lemon juice slowly to avoid liquid. Boil beans until tender. cuditn g. Add butter, chopped Wash and cut meat, chicken, parsley, salt, and pepper to or fish into pieces, put into @/coup 'and serve immediately. saucepan and sprinkle with &| yieiq: § to 12 servings. little salt, add chopped spring onion and water to cover. Sim- mer gently for 10 minutes. Chop GUATEMALA HOT SUMMER WEATH ER leaves and grind or chop fine tomatoes and eggs. Heat oil or fat in saucepan,|NSALADA DE GUACAMOLE: fry onions, tomatoes and|2 avocados chopped egg. Add beaten. eggs. hard-cooked eggs Simmer. zently for five minutes, eee Ry ta Fun in the sun Is greet... but such fun tends to then add beans, meat, chopped stutted Olives leave your hair looking limp. ond lifeless. Let us put spinach and stock from spin- smail onion weet vote is : French dressing that 'life' bock into your hair with a "'Prescription- aed wutmec, Sti well' Simace| Fresh chili pepper or chili |] Perm" meont just FOR YOU. gently 1 hour or until meat or| . Powder "Where Expert Hands will create the lotest fashions Bacon, sliced fish is tender. , : , Serve warm with rice, yam,| Dice avocados, eggs and to- to suit your own personality" or potatoes. Yield: 4 to 6 serv- | Matoes; slice olives; and mince STYLING BY ings. onion. Mix and add enough French _ dressing to moisten. ANTHONY d MARIO If evil be said of thee and | Season to taste with chili pep- an if it be true, correct thyself; | per or chili powder. Serve on 136 SIMCOE SOUTH 728-9651 if it be a lie, laught at it. lettuce with slices of crisp --Epictetus) 'bacon. Yield: 6 servings. EATON'S in OSHAWA The romance of faraway places... . foods with a foreign flavour... in The Hostess Shop -- EATON'S buyers shop the markets all over the world . . . seeking unusual foods prepared and packed by people of many nations. Here's where the party hostess can shop for a fine variety of taste -tempters; where delightful gift packages and baskets hold excit- ing surprises! We've listed just a few . .. make a point of visiting the Hostess Shop soon and see many more interesting imports! Demands Extra Care for Your Hair! From JAMAICA ... From England... From From LONDON Mongo Nectar . .. sweet, Cho Fong Crystallized gin- WARSAW, POLAND . and BOMBAY ... refreshing juice of ripe man- ger .. . spicy-hot con- ae 'Pek' Polish ham , . . deli- jo lac "Groen, Label" Curry SOME OF THE goes. 39 fection. 1-Ib....... 8 cately flavoured ham for . 99 COUNTRIES 20-oz. Tin......... sandwiches, cold Madras Curry Powder. REPRESENTED plates, 1-55 » sgl ' 215 a : 1.50 IN THE From PORTUGAL . . . | F HAWAH a pee es -- HOSTESS SHOP ... rom eee From Sees SCOTLAND cos tremely popular for canapes and Macadomie nuts . . . crisp San Antonio, Texas 'Boxter's Scottish Partridge E meager Cethrdn beisl ced" Bas cytes - 'Poker' Brand Sardi ee ae id 3¥%4-02. 7-8 4 89 ond Sardines Eagle Chili Powder. ie te 3.99 IRELAND Tin... in olive oil, Lg SCOTLAND From CALIFORNIA . . MANY COUNTRIES " CRAe Antipasto slices of tuna Notural | snoils. Crepe is. oo pM apy aad ssn litapentaeld ed ' zettes. ic ; sordines, gherkins, celery, 7Y4-08. bs "Allowrie"' from Australia. DENMARK rtichokes, y she 6-oz. jar .69 . i. en, oe "Mellona" from Hetlond. ' SWEDEN rooms ond other appetisers ; in a savoury blend of olive Sprices from "Pure Irish'? ge bg - SWITZERLAND oil, tometo sauce and spices. Around the World VANCOUVER, B.C, eee ) au 16-0z. jor .99 GERMANY ina clear glass dish, ready "Spice Island" brond spices 'Imperial' Cavior . . . @ oe er to serve. Contents opprox. in attractive apothecary jars. 'natural' for any festive "Carpathion Mt. Pine' CHINA 6-oz. SM vee chases occas! : "Eon, Zeloe Bech. .csescesss, WOO 59 a. .@ A ina, fland pes : ag Argentina, Scotland, INDIA HOLLAND WEST INDIES ITALY ISRAEL From ITALY as From FRANCE of 8 CLIP THIS RECIPE FOR YOUR FILE Dill and Onion Dip 1 tablespoon "Spice Island" 1 teaspoon "Spice Island" Paget 'i shredded green onions. Dill Seed meyonne' 1 tablespoon "Spice Isiand'"' - 1 teaspoon "Spice Island' % cup sour cream Parsley. Beau Monde plies ate DEPT. 579 tng, mix thoroughly. Let flovours blend for about an hour; makes approx, 1% of tasty dip for k "-- fo er PHONE. 725-7373 er chips. | ! Mix together mayonnaise ond sour cream; add shredded green onion, parsley, dill seed and Beau Monde Season- EATON'S MALL LEVEL, ] ew