Show I Combination Outdoor Meal Aids Housewife 4 S y S 'S 4 Y j 41 4 I 4 4 I y 4 7 I II I 1 I i II V 4 k i. i S t to basis for a summer salad This appetizing one uses Bananas arc are an ideal staple fruit use as a 1 curl curly endive strawberries and pineapples too I By MARY l E. E DAGUE There is s infinite pleasure in meals served in the fresh air Appetites are whetted tense nerves relax and digestion is aided To IQ be a pleasure to the housewife however the outdoor meal must be e reduced to a minimum number of dishes so a one dish combination combi combi- nation of some sort with a salad and dessert or one of the inviting s salad lad and dessert combinations simplifies both serving and dish washing Casser Casserole re dishes combining meat and nd vegetables fish chowders and meat and vegetable pies are splendid did id for dinners al fresco These dishes keep hot longer than steaks and nd chops The easiest way way to plan a June fruit ruit salad is to use fruit in season along long with a st staple fruit such as the banana or or app apple c. c A colorful salad alad adds to the interest and enjoyment of summer menus and always is inexpensive and nd easy to to tomake make The ingredients for veal and vegetable vegetable vege vege- table pic pie may be cooked early In the theay day ay and when you want to prepare pre pre- pare are your dinner just make the crus rust crust and bake Pie One pound lean veal 1 cup tiny cooked onions 1 cup diced cooked carrots 1 cup cooked green peas 2 cups cooked potato marbles 2 tablespoons butter salt and pepper baking aking powder biscuit dough made with l 1 l' l cups flour 2 teaspoons baking aking powder 2 tablespoons shortening short short- ening teaspoon salt and milk to tomake tomake tomake make a soft dough Choose veal from the small part of f the leg since it usually is cheaper and nd the meat must bo be cut in small pieces anyway Cover with boiling water and simmer until tender but butot not ot broken Add salt and let cool In stock tock over night if it convenient Remove Re Re- move fat and bone from meat cutting utting into pieces for serving Arango Arrango Ar Ar- range ango meat in a buttered casserole Remove fat from stock and strain through cheese cloth There should be e about two cups of stock The liquid in which the vegetables vegetables- with the exception of the onions onions- were cooked can also be used Melt butter and stir in 2 tablespoons fl flour ur When bubbling stir in stock and cook stirring constantly until boiling and season with salt and pepper Put vegetables in casserole with meat and pour over sauce Cover with dough and bake thirty minutes in a hot oven Serve from casserole Dessert Salad Put a banana which has been peeled and sprinkled with lemon juice juico through two rings of sliced pineapple Garnish with strawberries and serve on a bed of curly endive Serve with may may- Another splendid dessert salad combines bananas and red raspberries rasp rasp- berries Piquant banana salad is a delightful delightful de de- de dinner salad when you want to serve a a. dessert too Piquant Salad One head lettuce 4 ripe bananas 1 cup heavy cream teaspoon salt 1 8 teaspoon pepper H teaspoon paprika 1 tablespoon prepared horseradish U V teaspoon grated lemon rind 2 tablespoons lemon juice 2 teaspoons sugar 8 1 teaspoon teaspoon tea tea- spoon dry mustard Wash and crisp lettuce and cut cutIn cutin cutin in shreds Arrange on individual salad plates Peel and slice bananas bananas bana bana- nas and arrange in mounds on let let- tuce Serve with dressing made by whipping cr cream am until fluffy but not st stiff ff and folding in lemon juice and seasoning |