. The Ladies' home journal. t-aunt Tabitha,several times removed, back in Colonialdays. I have never tampered with therecipe, because I feel it cannot be SAKE Cook 1 pound peeled and cored tartapples in a verj little sailed water. Whenlender, pre— through a fine sieve. Add 4tablespoons freshlj ground horse-radish,I tablespoon sugar, the juice of 2 oranges,I teaspoon prepared mustard and salt totaste. Reheat, but do not boil. Place inthe refrigerator for several hours. Serveatop cold loi, I. or sliced cold ham or coldroast luil. With a platter of cold meat, toasted wedgesof rye b
. The Ladies' home journal. t-aunt Tabitha,several times removed, back in Colonialdays. I have never tampered with therecipe, because I feel it cannot be SAKE Cook 1 pound peeled and cored tartapples in a verj little sailed water. Whenlender, pre— through a fine sieve. Add 4tablespoons freshlj ground horse-radish,I tablespoon sugar, the juice of 2 oranges,I teaspoon prepared mustard and salt totaste. Reheat, but do not boil. Place inthe refrigerator for several hours. Serveatop cold loi, I. or sliced cold ham or coldroast luil. With a platter of cold meat, toasted wedgesof rye bread spread with a mixture of butleror margarine and Roquefort cheese, herejs adelightful supper dish, suitable for an after-tin at, i or bridge party. If you need a dessert,raspberru s and thick cream are just the thing. The practicing amateur chef likes toemerge from his kitchen labors to a fan-fare of praise. Let your applause be un-stinted and generous. A little encourage-ment will virtually guarantee an
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