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Show 0HouseholdNeius 8MiW4X-'''. " - ENTERTAINING WHEN THE WEATHER'S WARM (See Recipes Below) If the mercury seems likely to pop right through the top of the thermometer, and guests are coming com-ing for dinner, you can still keep cool! N Plan your menu to permit as much preparation as possible in the cool- cup cold water, and let settle until cold. Carefully strain through 4 thicknesses of cheese cloth wrung out of very cold water. Just before serving, add vegetables vegeta-bles as follows: Vi cup tomato (cut very fine) M cup carrot (diced fine) Vz cup new cabbage (cut very fine) ia cud celerv (cut very fine) er hours of the morning. Remember, Remem-ber, when you plan the meal, that quality rather rath-er than quantity will please your guests, and that 2 cups water Vz teaspoon salt 3 tablespoons parsley (minced) Cook tomato, carrot, cabbage and celery in boiling, salted water, just until the vegetables are tender. Strain, and add to hot soup just before serving. Garnish with minced parsley. Waffleized Strawberry Shortcake. 2 cups pastry flour 2 teaspoons baking powder 1 teaspoon salt 1 teaspoon sugar 3 eggs separated lVz cups milk 3 tablespoons melted butter Mix and sift all dry ingredients. Reat pee volks and add to them the a beautiful, cool, crisp salad will be more appetite-tempting, by far, than all the complicated hot dishes you can name! It's wise, of course, to include one hot food in your menu, even though the weather's torrid. There's something some-thing about the contrast of hot foods and cold that makes a meal more pleasant to the taste (and to the digestion, as well). A cup of clear, hot soup, which might be prepared the day before and reheated just before serving, a hot main dish that's not too hearty or just a hot beverage, if you prefer it, will do the 'trick. You'll find menus and tested recipes reci-pes for all kinds of summer entertaining enter-taining in my cook book, "Easy Entertaining." En-tertaining." There are menus (and recipes) for teas, for buffet suppers, children's parties, and for a wedding wed-ding reception, too. Orange-Grape-Pear Salad in Ice-Lined Ice-Lined Salad Bowl. (Serves 8) Oranges, pears, grapes summer's sum-mer's juiciest fruits in an ice-chilled ice-chilled salad bowl! What a decorative decora-tive answer to every cook's prayer for something tempting to serve on hot weather menus. For a buffet party, serve it in a double bowl with ice to keep the salad chilled to just milk and melted butter. Stir liquid mixture into dry r ingredients. Fold in stiffly beaten egg white. Bake in hot waffle iron, leaving iron closed until steam no longer escapes between the two halves. Rice Rolls. (Makes 3 dozen) Vz cup cooked rice Vz cup liquid from rice Vz cup milk Vz cup shortening 2 teaspoons salt 6 tablespoons sugar 1 yeast cake softened in Vi cup lukewarm water 1 egg (beaten) the right degree. With a sharp knife, peel 8 oranges, removing skin and inner membrane JFl down to juicy meat. Cut in thin even slices. (California (Cal-ifornia oranges are firm-meated and practically seedless, which , makes them especially es-pecially suited to 5 cups flour Drain the cooked rice thoroughly. Combine Vz cup of the water in which the rice was cooked, with Vz cup milk and scald. Pour over the shortening, salt, and sugar, cool slightly, and add the rice. Combine softened yeast with the beaten egg and add to the cooled milk mixture. Beat in about half of the flour, and mix well. Add remaining flour. Place in greased bowl, grease top of dough slightly and cover the bowl. Allow dough to rise until double dou-ble in bulk (about Vz hours). Punch down, and let rise again for about 45 minutes. Shape into small balls and place in greased muffin pans. Let rise until double in bulk, then brush with milk. Bake in a moderately mod-erately hot oven with the thermostat thermo-stat set at 400 degrees, for about 20 minutes. Jellied Ham Salad. (Serves 6) j 2 cups cooked ham (finely ground) Vi cup mayonnaise 1 tablespoon sweet pickle (cut fine) 2 whole cloves 1 bay leaf 2 cups water 1 tablespoon granulated unflavored gelatin 2 tablespoons cold water 1 cup cooked ham (cut in small strips) Combine ground ham, mayonnaise and Dickie and blend thoroughly. slicing.) Peel and core 4 pears. Cut in slices. Halve and seed 2 cups of grapes. Combine fruits and put in salad bowl, which has been lined with romaine and watercress. These two salad greens incidentally give an interesting color contrast of light and dark green that is refreshing and that may well be used in any salad. Serve with sweet french dressing. Sweet French Dressing. Vz cup lemon juice Vz cup salad oil Vz cup red jelly or honey 1 teaspoon salt 1 teaspoon paprika Shake well before serving. The lemon juice gives a flavor to dressings dress-ings that is especially good with fruit salads. (Makes 1V4 cups.) Sparkling Vegetable Soup. (Serves 8) 4 pounds beef shin 2Vz quarts water 1 tablespoon salt sprigs paisicjr 2 bay leaves 10 pepper corns 3 whole cloves Vz cup sliced carrot Vz cup sliced onion Vz cup celery and celery leaves Have bones cracked at the market. mar-ket. Wipe bone and meat with cloth. Remove half the meat from the bone, and cut in 1-inch cubes. Brown the meat on all sides, add bones, remaining meat and water. Add remaining ingredients and bring to a boil. Skim, then simmer for 3 to 4 hours, with the lid of the kettle tilted slightly. Strain through sieve lined with cheese cloth, and cool quickly, uncovered. Chill until tat is solid, then remove fat. To clarify the soup, allow 1 egg white and crushed shell mixed with 2 tablespoons ta-blespoons of cold water, for each quart of stock. Add to cold stock and bring to a boil, stirring constantly. con-stantly. Remove from heat, add V Chill. Add cloves and bay leaf to water and boil for about 5 minutes. Then strain. Add gelatin which has been soaked in cold water and stir until dissolved. Chill until mixture begins to thicken; then add ham mixture. Pour in individual salad molds and chill 2 or 3 hours, or until un-til set Unmold on crisp lettuce or watercress, top with mayonnaise and strips of cooked ham and serve very cold. Cheese Cornucopias Salad Accompaniment. Cheese cornucopias are an unusual, unusu-al, but delicious, salad accompaniment. accompani-ment. Make ordinary pastry as for pie and roll out. Make tiny cornucopias cornu-copias (about 3 inches long) from any stiff paper. Wrap pastry around cornucopia and bake 12 minutes in a hot oven (450 degrees). Remove paper and when cool, fill cornucopias cornu-copias with highly flavored cream cheese. Serve with any salad. (Released by Western Newspaper Union.) |