34 EDITH ADAMS’ GLOBE-TROTTING GOURMET DINNER Lobster Squares Fruit Cocktail Australia and New Zealand Leek and Carrot Soup Boiled Leg of Mutton, Caper Sauce Baked Potato Buttered Spinach Sliced Tomatoes, Cucumbers, Asparagus Tips on Lettuce, Oil and Vinegar Baked Bananas with Sherry LOBSTER SQUARES Mix together lobster, minced stuffed olives, minced green peppers, minced parsley, lemon juice and mayonnaise. Mound on crisp crackers and serve as a canape. LEEK AND CARROT SOUP medium leeks, cut in 1 inch lengths cup diced celery cups diced carrots tablespoons butter cups milk teaspoon salt Pepper tablespoons melted butter tablespoons flour Saute the leeks and celery in the butter until tender when tried with a fork. Add the carrots and a tablespoon of water and cook 8 to 10 minutes, or until the carrots are soft. Put all through a sieve to make a puree. Make a thin sauce of the melted butter, flour and milk. Add the pured vegetables, season, and reheat but do not boil. Serve very hot with a _ parsley garnish. Serves four. ht bo BOILED.MUTTON Three or four pound leg of mutton 14 teaspoon thyme % bayleaf 2 peppercorns Kopha Cookies Coffee Boiling water to cover 1 teaspoon salt 1 onion Wipe and trim the meat. Plunge it into boiling salted water and boil for five min- utes, skim thoroughly then turn heat to low, add seasonings and onion and let mutton simmer for an hour or so. Allow twenty minutes to the pound. When meat is cooked drain and place on a hot dish and serve with caper sauce. RABBIT BAKED IN MILK rabbit bayleaf slices bacon onion teaspoon salt 2 cups bread crumbs — a CY et Clean and wash rabbit and cut into pieces. Place in a pot, add the bayleaf and onion and enough water to cover and | simmer until the rabbit is tender. Remove pieces and cook stock down to 1 cup. Butter a casserole dish and line with the bread crumbs, saving ™% cup for the top- ping. Roll a strip of bacon around each piece of rabbit and arrange in the dish. Mince the onion and mix with crumbs for the top. Add the rabbit stock and enough milk to just cover the pieces. Cover with remaining crumbs and bake in a 350 degrees F. oven until crumbs are set and the top is browned. Serves three.