Routine: Make salad earlier in the day.

Bake pie shell earlier in the day.

Arrange salad and keep in refrigerator until ready to serve.

Clean asparagus and cook.

Finish strawberry pie.

Make Chicken a la King.

Congealed Carrot And Pineapple Salad

1 package lemon gelatin

1 cup boiling water

1 cup canned pineapple juice

1/2 teaspoon salt 1 cup canned pineapple cut fine

1 cup shredded raw carrots

Dissolve gelatin in hot water, add pineapple juice and salt. Chill until mixture begins to congeal. Stir in the pineapple and carrots. Pour into molds and chill until firm. Unmold on lettuce and garnish with mayonnaise.

Chicken A La King

2 cups cooked, diced chicken

3 tablespoons chopped canned pimento

1 can mushrooms 1 cup top milk

1 cup milk

2 tablespoons butter 2 tablespoons flour

1 teaspoon sage

2 egg yolks

Melt butter, stir in the flour, and add milk and top milk. Stir constantly while it thickens. Add sage and beaten egg yolks, then add chicken, pimento, and mushrooms. Heat thoroughly, about three minutes and serve on slices of toast.

Buttered Asparagus

Cut off the hard end of the asparagus, wash thoroughly and drop into just enough boiling, salted water to cover. Cook until tender. Drain thoroughly and pour melted butter over it just before serving.

Strawberry Pie

1 gold baked pie shell

2 egg whites

4 tablespoons sugar

1 cup whipped cream

5 tablespoons powdered sugar

Cleaned fresh strawberries

Beat egg whites until stiff. Add four tablespoons of sugar and beat until mixture has appearance of marshmallow. Pour into pie shell and spread evenly over the bottom.

Cut large strawberries in half and arrange a heavy layer (about one half inch thick) on top of meringue. Fold powdered sugar into whipped cream and spread evenly over the berries. Decorate the top with whole berries. This pie should be made not over one hour before it is time to serve.