Salt Lake Telegram | 1937-08-04 | Page 8 | Keeping Cook Cool is Wise

Keeping Cook Cool Is Wise By MRS. GAYNOR MADDOX Never put off until tomorrow what you can cook today. That's a good Idea when a spot of cool weather breaks the heat of summer. sum-mer. Prepare tomorrow's meat in the cool of today. And thla la the way It can be done. Lamb and Pea Mold In Mint to 6 servings) One cup bouillon, Vt bunch fresh mint, finely chopped; 1 tablespoon plain gelatin, ', cup cold water, Ihi eupe cubed cooked lamb, 1 cup cooked green peas, salt, pepper, lemon Juice, cayenne. Place chopped mint In bowl. Heat bouillon to boiling point, then pour over mint Stand for 10 minutes. Soften gelatin in cold water, then strain hot minted broth and add to gelatin. Stir until completely dissolved. dis-solved. Cool slightly, until It begins be-gins to thicken. Add well seasoned peas -and lamb, seasoning. Turn Into wet mold. Chill until firm. Unmold on bed of lettuce and gar-nlah gar-nlah with green pepper rings stuffed with cream cheese. Spiced Corned Beef Four pounds rump corned beef, water, 2 small onions, 2 stalks celery with leaves, 1 teaspoona brown sugar, I carrots, 1 bay leaf, 1 teaspoon tea-spoon allspice, 1 teaspoon whole cloves, teaspoon cinnamon, M teaspoon tea-spoon mace, H teaspoon whole mustard mus-tard seed. Clean meat, place in cold water to cover. Add vegetables and sugar and allspices. Cover. Simmer four hours. Do not cook fast pot must no more than almmer. Cool meat in liquor. Remove from liquor and chill in refrigerator. Slice very thin for serving. Ham Mousse (4 to 6 servings) Two cups diced cold ham, 1 tablespoon table-spoon plain gelatin, 2 tablespoons cold water, tt cup boiling clear soup stock, 1 teaspoon prepared mustard, 'j teaspoon paprika, 1 tablespoon catsup, ',4 teaspoon Worcestershire sauce, 1-lg teaspoon cayenne pepper, pep-per, V4 cup cream; whipped. Run ham through meat chopper TOMORROW'S MENU Breakfast: Spears of fresh pineapple, ham . and eggs, blueberry blue-berry muffins, coffee, milk. Luncheon : Lamb and pea mold In mint, chocolate brownies, tea, milk. Dinner (hot night) : Grape cup, spiced corned beef, potatoes au gratin, grilled stuffed tomatoes, watercress and onion salad, peach shortcake, whipped cream, iced coffee, cold milk. or chop very fine. Add cold water to gelatin; when soft, add boiling bouillon. Add ham, cataup and spices and mix well. Stand until cold, then fold in stiffly whipped cream. Turn Into wet mold. Chill Unmold on lettuce and garnish with stuffed tart black cherriee.