Page 8 Advertisements Column 4

Sun (Auckland), Volume I, Issue 216, 1 December 1927, Page 8

Harbour Trips for Tourists ou£i&ten! ON CONCRETE HIGHWAY. I Frrrsas Pkak taU F*^*ilj frr S»cp<«n cc- BBrs®fifees? 5-:^:::r ~-p --r Teassat_ Ccxke*. S^rap?T** I'lOicJ rLi*i -- r: r- r_r : rirr risn »fi C- F. 820025, Fr crr--es.tr. Tcz G3e=, p 1 r*: ~ rr Fc.rr_? 44-SW, Crry. Menu Suggestions for Summer Strawberries and Asparagus Round about iis rise of sis rear. ! when «;ar2Tjs is appearing c- the . city markets. and girairbeTiieE nrst send f:—h their deliciously tantalising fragrance, life asanmeg its pleasantest aspect. Thai tie hoose-*ife finds a real joy in —sal -'a—-g. for -.hare are so many greet - - ----- from which to make her . soleetior. Naturally she a.: lid hie to include fresh as p-arague. hothouse temarc-es and luscious strawberries among her pori chases, bat these delightful summer tine delicacies are scarcely cheat enough to permit arty bttt a Mrs. Croesus to seme then lavishly. 3trt wob- : ders nay be accomplished with a j bunch of asparagus. and a boz of strawberries arm add zest and interest to several neais. Rhubarb. pink and delicate, i* one of the most tempting and wholesome of the summer-time oherines: it may be used in a dozen different -ays. Crisp, !>mger.t -a ter ere as from the side cf. brooks char wonderful possibilities ft r the mens. Let ns see what may be done with a bunch of asparagus earned for a fan fly of four to six members. Ordinarily one would simply trim the stems neatly, boil the stalks to a melting tenderness, and seme them with some delicate creamy sauce or with fresh bo?ter. But this first asparagus is too rare to be served so extravagantly, bat one bunch of it may be used in three or four excellent dishes. Asparagus tips with Bechamel sauce is the first of these. Cut the tough ends from the stalks evenly, leaving the tips about three and a-half inches long. Cook these gently in as little water as possible, salting it slightly when asparagus is about half done. When tender drain and reseme the water, place the tips on strips of crustless. freshly made toast, and pour over the sauce, which is a white sacce in which the liquor from the asparagus is added to the milk in equal proportions and enriched by a well-beaten egg. A salad of asparagus and salmon is very tasty in the springtime. tender lettuce leaves around the edge of a pla-.-er and on -hem place fresh- ' cooked asparagus marinated in French dressing. For the centre use -he naked salmon, mixed with a thick mayor, liaise and garnished with capers or Olives. Creamed green onions or scallions. Cut the stalks to a uniform length and steam to green tenderness, then heap gently into a pile and cover with white sauce, tinted with paprika. Cress and green onion salad is also tempting. Wash the va-s: cress and fringe plates with it. Cut the tender green onions into half-inch pieces and arrange on the cress, with sliced unpeeled crisp radishes peer over all a French dressing made ruddy with paprika. A bez of strawberries is not an ex travagance early in the season if one makes the most of Them. I select a few of the choicest to trim up some o: the plainer dishes, and from the others make tiny individual shortcakes or some other dessert to which the Savour of the berries imparts an added delight. Halved oranges with plump crimson strawberries standing proudly erect make tempting appetizers for break- : fast. Strawberry pancakes make a joyful luncheon dish. Prepare a pancake batter. adding enough sugar to slightly . sweeten and make the cakes five inches in diameter. Spread with melted butter, then with crushed and sweetened berries roll up. sprinkle • with powdered sugar and serve.