European Stars And Stripes (Newspaper) - May 7, 1950, Darmstadt, Hesse                                Small hats for larger dramatic ones for summer Are the fashion this the Graceful creations pictured Here Are All designed with the Short Hairdo in of Frt try Frederics favors the Long Forward line above or creates a charming Model in Green hair raid with Leaf like decoration around the Edgar Lorie likes a sweetheart brim in White Straw by Navy Bow veering another Frederics a voile left has a latticework brim Bai braid with roses poised at Cloche by made of White Stipe with a brim Pale Cooks tour to add variety to menus we should All take advantage of the fresh items now available in the commissaries and local serve your vegetables in a Dif Ferent manner to give added zest to your to Cook asparagus what you need 1 Large Bunch As boil ins water Paragus about 1 Teaspoon Salt pounds to serve 4 what you do break stalks instead of cutting them and they will snap off at Point where they Are trim Scales with a Sharp Wash tie in Large Bunch of individual stand up Rasht in boiling salted about half Inch in cover coot until stalks Are then Lay continue cooking until the tips Are tender season additional if if you serve with Hollan Daise sauce what you need z egg Yolks dash Cayenne cup Bulter Pepper i Teaspoon Salt 1 Tablespoon Lem on juice what you do Divide into three beat egg Yolks until Lemon place egg Yolks with one portion of butter in top of double boiler Over hot waver keep water but not stir butter when butter add another portion of As it mixture add remaining keep tiring As Oor As mixture remove from ado seasoning serve at once Over cooked asparagus with cheese what you need 3 Tablespoons butter 4 Tablespoons flour 2 cups milk Teaspoon Salt la Teaspoon paprika h Teaspoon celery Salt what you do Cook Pepper cups cooked asparagus 2 hard cooked sliced 2 Tablespoons chopped cud grated Sharp cheese As in to Coe onion minced let bread Viii stir in mix add Cook until sauce stirring add remaining Ingre except place a baking Sprinkle with grated bake 15 to 20 minutes in moderate Carrot ring what you 2 cups cooked 3 mashed 1 Teaspoon Salt cup soft bread i Tablespoon crumbs 1 cud milk what you do while carrots crumbs soak in Mash Combine with All except Stiffl beaten egg fold these in carefully at place mixture in greased ring set in a pan of water bake in moderate oven 45 to 50 untold on serving fill Center with peas and glazed carrots 3 what you need 1c Young 2 Tablespoons v carrots Brown sugar 2 Tablespoons butter or Margarine h what you do 0 scrape or pare with Sharp Cook in Small amount Boit salted water until almost tender melt butter or Margarine in Skillet add Sprinkle with simmer until lightly turn ing frequently if you Sprinkle some chopped chives Over carrots just before French style what you need i Pound Young 2 Tablespoons carrots 2 Tablespoons butter i medium sized sliced thin what you do Cook carrots As in glazed when remove from wat Ift while Fry Mold in the butter until Light Yellot Sprinkle with stir in Bough my continue Cooks until sauce add carrots to covet simmer about 15 minutes retort cucumbers and what you need tji 1 Large Cucumber i cup water 1 a cyp thinly sliced Teaspoon Satej what you do r slice cont tul with mix remaining info if pour Over Chat least two before ser pour off of the stars and str1f flour 1 co Bouillon