ANYONE CAN COOK Page 95

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ZESTY ROQUEFORT CHIPS

Mash Roquefort-style cheese; mix to smooth paste with cream cheese.
Season with ketchup. Spread on potato chips. Garnish with stuffed
olive slices.

GARNISHES
Red—Tomatoes, beets, radishes, red jelly, cranberries, pimiento, cherries,
apple, food colouring.

Green—Gherkins, parsley, lettuce, endive, green pepper, watercress,
olives, chives, asparagus, mint, food colouring.

Black—Ripe olives, prunes, pickled walnuts, caviar.

White—Celery, cottage or cream cheese, sweet or sour onions, hard
cooked egg white, coconut.

Brown—Peanut butter, chopped nuts, dates, figs, potato chips.
Pink—Chopped ham, shrimp, salmon and lobster, caviar, food colouring.

SUPPLIES

When estimating supplies remember that:

1. 1 small sandwich loaf cuts into 30-40 slices.

2. 14 pound of butter is needed per loaf.

3. 24 pound of moist filling spreads one loaf.

4. 1 doz. hard cooked eggs, chopped, spreads 20 sandwiches.
5. Thinly sliced cold meat yields 15-18 slices per pound.

When at tea you entertain
Bread with jelly, jam or honey

Will both please, and save you money.

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DON’TS FOR SAFETY IN THE KITCHEN
DON’T wax floors to a high gloss—it’s a set-up for a fall.

DON’T use scatter rugs on polished floor unless they are
fastened down.

DON’T leave spilled grease on floor—it is slippery.

DON’T place a pot on the stove with a projecting handle.
DON’T slice meat horizontally without using fork with guard.
DON’T look for a gas leak with a lighted match.

DON’T reach high shelves with chair-box pyramid.

DON’T leave medicine bottles in your kitchen cabinet—tends
for confusion and there may be serious results if there
are poisons amongst them.

Have emergency phone numbers in a handy place and keep your first-
aid cabinet well stocked.