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Show Hot and Cold Meals Offer Varied Menus This Week By JUDITH WILSON MONDAY Breakfast Canned Pigs Soft-Cooked Eggs Muffins Coffee Dinner Cold Roast Beef Rolls Beet-Tomato Aspic Potato Salad Creamy Rice Pudding with . Spiced Cherry Sauce TEMPTING, colorful and well-balanced well-balanced cold meals are in order for the next six weeks or so. Most folks think of "cold meals" as something the homemaker can throw together on a moment's notice no-tice without heating up her kitchen or putting in any real work. Unfortunately, Un-fortunately, this is not true. You can make salads and buy cold cuts from the butcher occasionally for the cold meat platter, but generally gener-ally food must be cooked before you can serve it cold. You must boil chicken, veal or ham before turning it into a jel- TUESDAY Breakfast Fresh Plums Cooked Cereal with Dates Toasted Muffins Coffee Dinner Creme Vichyoisse Chilled Potato-Onion Soup Lamb Ragout in Casserole Mixed Green Salad Cherry Tarts Iced Tea WEDNESDAY Breakfast Chilled Melon Soft Scrambled Eggs Crisp Bacon Cinnamon Rolls Dinner Green Pea Soup with Diced Ham Garnish Mixed Fruit Salad with Cottage Cheese Chocolate Cake Kot or Iced Coffee THURSDAY Breakfast Baked Pears (Hot) Cold (Left-over) Cereal Molds with Brown Sugar and Cream Cocoa Dinner Spaghetti with Meat Balls Mixed Green Salad Ambrozia Mold Demi-Tasse lied meat loaf: you muse roast beef before slicing it for the meat platter. Any kind of dessert, whether ice cream, icebox cake or gelatin mold, requires measuring, mixing, watching, and often pre-cooking. pre-cooking. Also you must serve one hot dish or beverage with each cold meal for balance and contrast. con-trast. The advantage of preparing cold meals lies in the fact that you can cook a number of things all at. once when the day is cool or you are feeling ambitious, so much of your cookinK will be done up for several meals. This week's menus are made up of easily prepared, nicely balanced hot and cold meals: SUNDAY Breakfast Chilled Grapefruit. Juice Blueberry Waffles Bacon Coffee Dinner Jellied Consomme Roast Beef. Glazed Plum Garnish Buttered Beefs Browned Potatoes Snow Pudding Cookies Iced Coffee FRIDAY Breakfast Orange Juice Grapenuts Omelet Toast Coffee Dinner Consomme in Cups Salmon Salad Plate with Radish-Cucumber Garnish Hot Raised Rolls Lemon Sponge Pudding Tea SATURDAY Breakfast Fresh Cherries Ready to Serve Cereal Ham and Eggs Coffee Dinner Corned Beef Loaf with Deviled Eggs and Cole Slaw Rye Bread Sandwiches Hot Peach Cobbler with Hard Sauce Coffee |