1 1/2 teaspoons butter or margarine
2 1/2 tablespoons finely chopped onion
1 teaspoon sugar
1 teaspoon lemon juice
1/4 teaspoon Worcestershire sauce
3 cups tomato juice
Lemon wedges
Crackers or Savory Toast Strips (below)

1. Day before serving: in hot butter in small skillet, sauté onion until golden. Turn into blender container. Add sugar, lemon juice, Worcestershire, and half of tomato juice.

2. Blend, at high speed, 1 minute, or until smooth. Turn into 13-by-9-by-2-inch metal pan. Stir in remaining tomato juice. Cover with foil or plastic film, and freeze overnight.

3. Remove from freezer 1 hour before serving. Let stand at room temperature until it begins to melt.

4. Break up with fork, and beat until no large pieces remain. Blend half at a time, at high speed, until smooth, not melted. Turn into sherbet glasses. Serve at once, with lemon wedges and crackers or Savory Toast Strips. Makes 4 to 6 servings.

4 slices white bread, toasted
1/3 cup butter or margarine, melted
1/2 teaspoon onion salt
1/3 cup packaged cornflake crumbs
1/4 cup grated Parmesan cheese

Preheat oven to 400F. Trim crusts from toast; cut each slice into 5 strips. Combine butter with onion salt. On a sheet of waxed paper, mix crumbs and cheese. Dip toast strips in butter mixture, then roll in crumb mixture, cation well. Place on ungreased cookie sheet. Bake 5 minutes, or until crisp. Serve at once. Makes 20.

©Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.