Centre Travel

1 1/2 ounces grated cucumber 1 1/2 ounces grated raw beetroots 2 teaspoons wine vinegar 1/4 teaspoon sugar 1 ounce grated raw carrots 1 ounce grated or chopped celery or apple 4 fluid ounces soured cream or yoghurt 1/4 teaspoon salt Black pepper 1/4 teaspoon dry mustard or curry powder 1 tablespoon lemon juice Sprinkle cucumbers and beetroots with vinegar and sugar. Allow to stand. Add carrots, celery or apple and chill. Mix sour cream, salt, pepper, mustard or curry powder, lemon juice. Blend with vegetables, just before serving. Serve on any green salad. Serves 4 to 5 as a dinner salad.

One morning , feeling depressed, unattractive and middle-aged, I left my evening dress at the express dry cleaners. The same afternoon as I entered the shop to collect it I felt much better I had applied my make-up carefully, did not wear my spectacles. I wore my contact lenses. "That dress has cleaned up beautifully, Miss," said the manager, "just as I promised your mother it would." .

5 ounces diced ham 1 ounce butter or margarine 1 clove garlic, crushed 1 1 pound can baked beans, drained 1 1 pound can red kidney beans, drained 1 1pound can butter beans, drained 1 tablespoon brown sugar 1 tablespoon mustard with horseradish 4 fluid ounces tomato ketchup 3 tablespoons vinegar salt and pepper 1 medium onion, sliced Brown ham in butter or margarine. Combine garlic, beans, ham, mustard and seasonings. Pour into a greased casserole. Top with onion slices. Cook in moderate oven (350F Mark 4) for 45 to 60 minutes. Serves 6.