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this time when Elena cooked. Hello everybody, Welcome to my kitchen. I'm going to make to a pickled tuna fish for you today. Is that you? Billy? Yes mother. Well honey, how did the fishing come? I'd rather not say. Oh really? Didn't

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you bring me one of those two that we can use on the with the recipe? Just second. I'll lay my head down. Let's see. I'm so anxious. I promise you won't tell anybody. I promise darling. But let's look let's look what have you. Oh how wonderful

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you mean darling, Do you think that this is all you've got? Yes ma'am. Oh no darling, let me see. Oh darling that is. Oh billy. But I promise darling I won't tell a soul about it. Now you go and put your whale away and in the

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meantime I'll start telling our viewers about the tuna fish. Now I will do the pickling spices for the pickled tuna I have here a four ounce tent in my refrigerator of mushrooms. I'm going to put that in here. Oh my goodness gracious! Why don't I do

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this? No there's the this is just the liquid of the mushrooms that I'm using. And the mushrooms are going to go right into the tuna like this. Then I'm going to have here one third cup of vinegar and I like high sun and I like wine

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vinegar. So now I'm going to add to that here son. You see the parents? They're all right? Give me a teaspoon. You better get to work. You haven't done very much today but fish? That's all You've done one day soon. Alright, fine to this? We're going

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to add the half an onion, a clove of garlic and one half bay leaf because you can't use too much bay leaf. I like bailey but not overdone. Now then this is chilly, chilly. The pins or you can use anything that you want. You can even

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use the chili powder. I prefer not to. But you can I like chili powder and other things but not in this M. Three black pepper now and the T. School. Well I'll tell you Billy, where's the salt? You put the salt right in front of mother

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and I'm going to get with the salt because I don't think I miss it too much. As a matter of fact I'd be willing to get $5 if that is a teaspoon. But there it goes. Now, bill, will you be so kind as to take this

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over to the stove and when it comes to the boiling point, will you bring it back to mother please. Now I'm going to do the next step. Which of course yes. To tell you that this recipe you may find in my cookbook but in the cookbook

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I have the fresh tuna and being that that is not available at all times of the year. I thought it would make it a lot easier for you if I used the canned tuna. Are you coming son? Alright? I think that should be ready darling? Yes

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I think so. Will you bring it over to me please. All right darling, Have you got a potholder? Alright, fine. That's good. Oh, that isn't too apartment now. We're going to put all this into the tuna. Now. I wonder if you take that away, son. Believe

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it over on the stove anyway that you want. Now the next thing I'll tell you what I want you to bring for me. Now, we're going to stir this into it. And will you be so kind as to bring me the large fresh aerator where we're

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going to store? Bring me the one that is over in the on this. You know what to say? All right, give me that and bringing the water because I want to show our viewers how easy it is to use a fine little uncover this. Here we

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go. Now we're going to and put everything into the fresh aerator. I suppose I could do this. I think so. Am I spilling on another son doing pretty well, you know that it's wonderful because these pressures have such a wide mouth. But you really don't have

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to worry. Now look at me, I can't see. And yet it's easy so I'm sure you won't have any trouble. Where's my water ma'am? Now you dip. Just dip your fingers into the water, dip them in there. Just simply just be sure that the top of

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the fresh rating is nice and clean dampen it, press it down like this and there you are. Now billy, You take this over to the see again and we'll put it into the refrigerator in a few minutes and I think that that just about tells the

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story about the pickled tuna. But later on in just a few minutes I will tell you a little more about it. Will you clear the table off for me while you're doing that? I would like to tell my viewers what I'm going to do with all

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these things that are prepared, but mainly the main attraction will be the tuna fish. I'm going to billy. I want you when you get through clearing the table. I want you to do me the favor of bringing me the refrigerator that has the letter and also

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that platter, that lovely yellow platter. Will you do that for me? I want you to leave these here for me. Don't take these. All right. Bring bring that over to me and you'll see how beautiful this will be. Believe me, you're going to make a hit

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with your friends if you serve it. Where is that frustrated with the lettuce? Right here mother and give me the tuna fish. Put it right in front of you. Just look at the way that lettuce keeps in the fresh air. It's just really wonderful. Now I'm

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going to put these over here and this here. Now. This is the potato salad. So this is potato salad. So this is going to go right in the center of your plastic. Now the next thing you put those over there for me, will you be the

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next thing I'm going to do? You get the tuna fish open out of the refrigerator, will you? That would be wonderful if you do that, you're going to make some cuts out of your letters. This is the, what they call the local letters and it's very

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fragile and if you can use that and keep it as long as I have in this refrigerator where you really realize the value of having special later. I'm just really sold on them because I never have anything wasted. No, I want the um, oh wait a

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minute now. Here I have the cottage, the pickled beets. I have to touch them otherwise I wouldn't be able to tell what they were with. These beats are tickled and let's just drop them into a little trouble there. Here we are. But they look pretty Now.

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Give me the uh let me see. Oh yes, we're gonna have cottage cheese. Give me the cottage cheese. Wonderful. Now this cottage cheese I prepared with child and you can do that at home too. I always keep a little plant in china handy. Now give me

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the tuna fish and look billy. I think that you better go along and get everything ready for the cheese biscuits that we're going to make in just a minute, will you do that for me. And this is going to fall in the very last cup and

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they're now don't worry if the onion comes out, all you have to do is remove it because I want you to keep all the spices in there. Now there we are not. Doesn't that look just perfectly beautiful. Now, can you all see it? Isn't that pretty

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billy? How's the butter and cheese coming all melted? Bring it over, darling. That's a good boy. And just simulate. And I'll put this over here and I'll put that right here and I'll tell our viewers what, oh, that's hot. Can I have the time you get

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me those biscuits that I have prepared over there with this And here I have the cheese pimento cheese and butter and it has been melted. As you can see now the trip of these biscuits is that we must put them very close to each other because

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then every biscuit gets pretty well saturated with. You might help billy if you would. And the first couple of minutes I think you can. That's the idea. You see then that the cheese gets pretty well saturated in the with the biscuits and who are these good,

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Don't you love these billies? I never can make enough of these at my house. How's that there? Now? You can put them all in, I'm sure and work them in. Don't be afraid to get them to close. It's quite all right. That's the idea. Now, that's

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the last one. Now, billy, I want you. That's what I want you to take these and put them in the oven and you're going to bake these for 12 to 15 minutes at 375 degree oven. And when you come back, son, will you be so kind

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as to bring me the basket with the cheese biscuits that we that you made a little while ago? That's wonderful. That's fine. Now I want you to wonderful. Now here dear, will you get rid of that? I don't want it. And here are our cheese biscuits

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and lend us a special luncheon dish. And if you don't think that you are going to enjoy this just you remember you will. I know it. The salad and biscuits look wonderful mother. But let me tell our viewers about frustrated. Remember the salad dressing and parsley

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and macaroni and pecorino and all that. Well, five days ago we store the leftover part and frustrated and tucked it away in the refrigerator. Today I had it for lunch and honestly it was just as fresh as when you made it a week ago. Imagine food

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staying fresh 3 to 14 times longer Cheese keeps up to 60 days. Scout's honor and salary. 10 days. Well, just everything keeps longer and you've ever thought possible refrigerators. Now let me show you how you can purchase. You're frustrated. Here we have the family set of

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four which includes 2 32 ounce containers, 1 18 ounce container and 48 ounce juice container, which also may be used for other purposes. And the set costs you only $2.75. This is a starter set of three containing 2 32 ounce fresh traitors and 1 18 ounces.

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Price is only a dollar, 79 speculators can also be purchased individually. The 48 ounce juice containers, 98 cents, 32 ounce containers, 69 cents and the 18 ounce container is 49 cents. Be sure to get yourself a set of frustrated today, they're available at all greenhouse grain

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dealers in southern California. Thank you billy. And now for my thought for the day. Quando. Those. Be insecure in mama basta. Oh, but I must translate that to you in english. And it means this when a couple is in love. If only one of them eat,

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it's official wearing Elaina cooked young