The Coral Gables Times

Stir in butter and water to make a stiff dough; cover and allow to rest 1 hr. 2. Turn dough onto a lightly floured surface and knead until elastic. Break off into 1-in. balls and roll out into very thin rounds. (It will be necessary to exert great pressure to roll thin.) 3. Bake on a hot, lightly buttered griddle over low heat, turning frequently, until lightly browned, about 3 to 4 min. 4. To serve, accompany with thick sour cream or butter. 16 chapatties

SILLSALAT (Herring Salad)

A smorgasbord always includes herring if the true Scandinavian spirit of the occasion is observed. TO ASSEMBLE: 25 MIN. (allot time to prepare herring, meat, eggs, and vegetables) 1 lb. salt herring fillets 1/2 lb. veal, cut in 1/2-in. cubes 1 lb. medium-sized beets, cooked and peeled 2 small potatoes, cooked, peeled, diced, and chilled 2 medium-sized onions, finely chopped 1 large apple, washed and diced 1 1/2 tablespoons white vinegar 1/2 teaspoon sugar 1/2 teaspoon salt Few grains pepper 1 cup chilled whipping cream, whipped 3 hard-cooked eggs (2 eggs, yolks and whites finely chopped separately; 1 egg, cut in slices crosswise) 1. Put herring into a large bowl, add 2 qts. cold water, and soak 3 hrs. 2. Put veal into a saucepan with 3 cups water. Simmer about 1 hr., or until meat is tender. Drain and chill. 3. Cut beets into 1/4-in. thick slices; cut slices into strips, 1/4 in. wide. Chill. 4. Drain the herring, dry on absorbent paper, and cut into 1/2- to 3/4-in. pieces. Combine herring, veal, potatoes, onion, and apple in a large bowl. Add a mixture of the white vinegar, sugar, salt, and pepper; toss lightly to coat evenly. 5. Turn the whipped cream over the herring mixture and toss lightly until thoroughly mixed. Add the beets and toss, being careful not to break the strips. Turn into a serving bowl and chill thoroughly. (If desired, the salad may be packed lightly into a 2-qt. mold.) 6. When ready to serve, spoon the chopped egg white around the edge of the salad, the chopped egg yolk over center. Arrange the hard-cooked egg slices in a circle between the chopped egg white and yolk. Complete the garnish with sprigs of parsley. Place a cruet of white vinegar, colored with beet juice, and a cruet of cream on the table so that each person may sour the salad to his own taste. 10 to 12 servings

HAITIAN ICE CREAM

TO PREPARE: 30 MIN. TO FREEZE: ABOUT 4 HRS. 2 cups milk 2 sq. (2 oz.) unsweetened chocolate 1 cup sugar 1 tablespoon flour 1/4 teaspoon salt 1/4 teaspoon ground cloves 3 egg yolks, slightly beaten 2 cups cream 2 teaspoons vanilla extract 1. Put milk and chocolate into top of double boiler and heat over simmering water until milk is scalded and chocolate is melted. 2. Mix together sugar, flour, salt, and cloves; add gradually to milk mixture, blending well. 3. Continue stirring and cook over direct heat 5 min. Remove from heat and vigorously stir about 3 tablespoons of the hot mixture into the egg yolks; immediately stir into hot mixture. Cook over simmering water 10 min., stirring constantly, until mixture coats a silver spoon. Remove from heat; cool. Stir in cream and vanilla extract. 4. Pour mixture into refrigerator trays and freeze until mixture becomes mushy. Turn into a chilled bowl and beat with rotary beater until smooth and creamy. Return mixture to trays and freeze until firm, about 4 hrs. About 1 1/2 qts. ice cream

Dieting can be fun—and satisfying. Here's how to eat-and-stay-thin and enjoy your meals.

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