House & Garden

Allow 3 to 4 of the large shrimp per person. If only the smaller are available, you will need about 6 per person.

An added pleasure of this salad lunch is that you can mix your own. Take a large tray and line it with grape leaves or large flat leaves of leaf lettuce. In the center place a shallow dish piled high with heart leaves of lettuce, watercress and spikes of French endive. Around this dish, on the grape leaves, arrange fruits according to your liking, such as:

This sauce accompanies Epicurean Broiled Turkey .

This is a delicate onion soup, a nice change from the heartier types which are so well known.

The rule for figuring out the proper amount of stuffing is easy to remember — approximately 1 cup per pound of bird. This works very well unless you want stuffing for only one meal, in which case this quantity is excessive. So, starting from the maximum, reduce the among of stuffing to suit your needs.

This is a fine dish for a cold day, and one that cries for ice-cold akvavit and beer. So popular is this soup with all the Nordics that it is said that the King of Sweden eats it every Thursday.

This is a very attractive roast when properly trimmed and tied. You may have a smallish crown roast or one made with a double rack. Allow about 2 chops per person.