A Levantine version of Gazpacho, substituting eggplant for the cucumbers.

• 2 green peppers, skinned and seeded
• 2 small eggplants, skinned and seeded
• 6 T olive oil
• 3 cups yogurt
• 1 tsp salt
• ½ tsp pepper
• 2 cloves of garlic, pressed
• a pinch each of Cayenne and powdered mint

Cooked minced peppers and eggplants in oil very gently for about 15 minutes; do not brown. When soft, mash finely, and mix with all other ingredients. Chill overnight and serve ice-cold.

• 2 peeled seeded cucumbers, finely cubed
• 2 cloves pressed garlic
• 2 T olive oil
• 2 cups water
• 2 cups heavy cream
• 2 tsp cornstarch
• 1 tsp salt

Mix garlic, cucumbers and olive oil. Let stand.

Bring water to a boil, add salt, and cornstarch mixed to a smooth paste with 3 tablespoons of cold water. Stir until thick and smooth.

Pour cornstarch mixture over cucumbers. Cool, and slowly add the cream, stirring constantly. Chill overnight and serve ice-cold.

• 4 cups chicken consommé (soup packets dissolved in water)
• 2 cloves of garlic, pressed
• 1 small white onion, grated
• 1 large ripe tomato, peeled and seeds removed
• 1 cucumber, peeled and seeded
• ½ sweet red pepper, seeds removed
• 4 T cooked rice
• 2 T olive oil

Dice tomato, cucumber and red pepper; combine all the ingredients, mix thoroughly and chill overnight.

• ½ dried chili pepper
• 3 large avocados
• 2 cups chicken comsomme
• 1 cup heavy cream
• ½ teaspoon pepper
• 1 teaspoon salt

Mix the crumbled chili pepper with the meat of 2 avocados, and crush to a pulp with a potato masher.

Force this mixture through a sieve into the top of a double boiler, and add the chicken broth (either a can of consomme or dissolved packets of MBT).

Heat over direct heat until the soup boils, then place over hot water; add the cream, mix thoroughly, cover and again heat to boiling point.

Skin and seed the third avo­cado and cut into small chunks.

At the last moment before serving, add these chunks to the soup, plus salt and pepper.

• 1 pound of snowpeas (or very young fresh peas in pods)
• 1 small Boston lettuce
• 2 small white onions
• 1 handful of fresh spinach (about a cup)
• 1 T flour
• 2 T butter
• 2 cups boiling water
• 2 cups thin cream
• salt, pepper, sugar
• 1 sprig of fresh mint (1/2 tsp dried mint)

Coarsely chop all the vegetables and fresh mint—use peas without shelling.
Melt butter, add vegetables and stir occasionally for about 5 minutes over low heat. Sprinkle flour over vegetables and stir gently until all is absorbed and smooth.

Add boiling water very gradually, stirring constantly to prevent flour lumps. Add the milk, stir smooth, and season to taste with salt, pepper, and a generous pinch of sugar.

Simmer 20 minutes, strain into soup cups, and top with a dusting of paprika.

• 2 packages frozen peas
• 1 large minced onion
• 1 cup milk
• 1 cup heavy cream
• 4 T butter
• 2 tsp cornstarch, dissolved in 2 T milk

Boil the peas and onion together until soft; drain and puree. Add milk, cream and butter, place in a double boiler and let come to a boil. Thicken with the cornstarch mixture, and cook gently for 5 minutes, stirring smoothly. Season with salt, pepper and paprika to taste.

• 1 package frozen squash (or 2 slices peeled pumpkin, steamed soft and pureed)
• 2 cups milk
• 2 cups heavy cream
• 1 grated white onion
• ½ cup vermicelli (optional)
• 2 T butter
• salt, pepper, minced parsley

Place squash, milk, cream and onion in the top of a double boiler, and simmer for 25 minutes, stirring to mix occasion­ally.

Meanwhile boil the vermicelli for 15 minutes in water to cover. When tender, drain thoroughly and add to the squash puree, together with 2 T butter, season to taste with a little salt and pepper, and serve with a garnish of minced parsley.

A marinade in which to cook vegetables for appetizers or hors d’oeuvres. Greek cuisine uses even more olive oil than Italian . . .

• 2 cups water
• ½ cup olive oil
• ¼ cup lemon juice, or white wine vinegar
• 1 bay leaf
• 1 stalk of celery
• 1 tsp minced parsley

Combine in a saucepan, add a package of almost any frozen vegetable (or 1½ cups suitable raw vegetable) and cook gently for 15 minutes. Chill the vegetable in the cooking liquor overnight before serving.

Suitable vegetables: artichoke hearts, French-style beans, tiny Brussels sprouts, cauliflower, celery root, mixed veg­etables.

• 1 celery root, scraped and cut in julienne strips
• 1 tsp salt
• ½ tsp pepper
• 2 T tarrgon vinegar

Mix, cover tightly, and chill overnight

Sauce:

• 2 T heavy cream
• 1 tsp dry mustard
• 1 egg yolk
• 1 T olive oil
• 1 tsp Worcestershire Sauce
• 1 tsp meat stock (Bovril, Kitchen Bouquet)
• ½ tsp salt
• ¼ tsp pepper
• 1 phony of brandy (3/4 ounce)

Mix the sauce thoroughly. Drain the celeriac and add to the sauce, turning gently to coat each sliver.

To serve: place a lettuce leaf on each plate, top with a slice of ripe tomato, and cover with the celeriac. Dust with paprika.

Ingredients:

• 1 cup salted water
• 1 head cauliflower
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 hard-boiled eggs, chopped
• 2 tablespoons pimento, chopped
• 3/4 cup green onions, finely chopped
• 1/4 cup buttered crumbs
• 2 teaspoons cheese, grated

Bring salted water to a boil. Add whole cauliflower, cover, cook about 15 minutes, or until cauliflower is tender. Remove from pan. Cool.

Melt butter. Add flour, stir in milk. Cook until thick and smooth. Add salt, pepper, eggs, pimento, and green onions. Sim­mer 5 minutes.

Place cauliflower in greased baking dish or pan. Remove top, scoop out center. Fill center with sauce and replace top. Pour remaining sauce over cauliflower. Sprinkle with crumbs and cheese. Bake in 375 °F. oven for 30 minutes. Serves 4-5.