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Show Serve Frosty Cool Food During Sweltering Heat To Tempt All Appetites WHEN the sweltering days hit us, there's nothing more pleasing pleas-ing than to have plenty of frosty cool foods to tempt heat-ridden appetites. ap-petites. Mothers, too, can keep a lot cooler cool-er and comfortable while they pre- nnrn r h i I ( d ft? i rather than hot foods, and the former can be just as nourishing. nourish-ing. However, if a hot food is desired, de-sired, it might easily be a cup of hot soup or a toasted sand- One of the most delightful salads ever devised Is a frozen fruit salad with whipped cream, banana, pineapple and maraschino mara-schino cherries. Ise this salad when the rest of the meal has been on the light side, or as a salad dessert with cookies or small cakes. It's perfect, too, for entertaining. I i-w niiMKrRS1 MENU I wich to serve with the salad, for neither of these takes long enough cooking to heat the kitchen or the cook! Salads as main dishes should be nourishing, so plan to build them LYNX CHAMBERS' MENU Cream of Tomato Soup Hearty Salad Bowl Bread and Butter Sandwiches Beverage Chilled Melon Recipe Given ' 1 cup celery sticks i cup French dressing 1 head lettuce 2 hard-cooked eggs, cut in wedges cup salad dressing 1 teaspoon mustard 1 teaspoon horseradish Marinate and chill green beans, carrots and celery in the French dressing for at 1 Xp")s t least one hour, v felk Break lettuce in-h in-h wy'J to bite - sized r lif pieces In a salad Kir bowl. Arrange "-fiayKy meat, vege-CJ- tables and eggs over the top. Serve with salad dressing mixed with mustard and horseradish. Frozen Fruit Salad (Serves 6) 2 teaspoons unfavored gelatin gela-tin 6 tablespoons water or fruit juice 2 teaspoons powdered sugar 2 tablespoons lemon Juice 2 tablespoons maraschino cherry syrup cup real mayonnaise 1 cup heavy cream, stiffly beaten 1 large banana, cut in cubes 1)4 cups diced pineapple 1 cup sliced maraschino cherries cher-ries Soften gelatin In water or fruit Juice. Dissolve over hot water and add sugar, lemon juice and syrup. Fold mayonnaise into stiffly beaten cream. Fold in gelatin mixture and prepared fruits. Turn Into refrigerator re-frigerator trays and freeze, stirring stir-ring once before the mixture becomes be-comes firm. Freeze from four to five hours. Slice and serve on chicory chic-ory with real mayonnaise, if desired. de-sired. American Cheese Ring (Serves 8) 1 No. 1 can sliced pineapple Juice of 2 lemons 2 tablespoons gelatin 1 cup sugar pint whipping cream, beaten beat-en stiff 1 cup processed American cheese, finely diced 1 cup white grapes Melon balls (cantaloupe, tt'arurmalnn i with meat, fish, fowl or cheese, one of the good protein foods which are needed daily. Fill them brimming brim-ming with vitamins and minerals i to keep their energy giving qualities quali-ties high. PREPARE salad ingredients in the cool hours of morning so they will chill thoroughly and need just mixing at lunch or dinner time. This cuts down preparation time when energies are low and the heat is at its highest. Tomato Crabmcat Salad (Serves 6) 6 large ripe tomatoes 1 can crabmcat ' cup lemon juice 1 tablespoon chili sauce 2 cups finely chopped celery 1 tablespoon grated onion s cup diced green pepper cup chopped pecans 1 teaspoon salt s cup mayonnaise 4 hard-cooked eggs, sliced Scald tomatoes one minute in boiling water or turn over heat on a long fork to loosen the skins. Peel and scoop out center. Sprinkle the tomato cavity with salt and turn upside down to chill. Mix all remaining ingredients, except eggs. Fill tomato cups and serve on a bed of greens, garnished with egg slices. Frozen Chicken Salad (Serves 4) 1 teaspoon gelatin 2 tablespoons cold water cup mayonnaise cup heavy cream, whipped 1 cups minced cooked or canned chicken cup blanched chopped almonds, al-monds, toasted H cup malaga grapes, halved and seeded V teaspoon salt Dissolve gelatin in cold water for five minutes. Dissolve over " Sslrtfft boUto water. WgOli Cool, then com- ZJf , bine with may- ! onnaise. Add . a Jgy remaining in- LDapj gredients, fold-Ql-j ing In the fc. m '$rrri whipped cream last. Freeze in tray of automatic refrigerator until firm. Slice and serve on lettuce or watercress. Hearty Salad Bowl (Serves 6) 1 enp cooked ham, cut In thin strips 1 cup Swiss cheese, cut In thin strips 1 cup cooked green beans 1 cup raw carrot strips ..-,.. ...c.uu uu noneyuew) , Drain the pineapple. Reserve juice and add to it the lemon juice and water enough to make two cups. Soften gelatin in one-half cun of this liquid. To the remaining one and one-half cups of liquid add sugar and bring mixture to a boil Pour over gelatin and stir until dissolved. Chill until partially congealed, con-gealed, then fold in all remaining ingredients except melon balls x our into an oiled ring mold and ch.U until firm. Unmold on lettuce and garnish center and outside of mo d w,th the three kinds of melon balls to g,ve a rainbow effect fjw" dreSSing made as Si- cup salad oil Vi cup vinegar 1 teaspoon salt 1 teaspoon paprika 1 cup chili sauce 1 eup chopped watercress 1"" lf ther 311 tosredients until thoroughly mixed. Serve well A luscious red ripe tomato makes the base for this salad and may be fHled with cole slaw or shredded carrot salad for a nourishing luncheon when combined with crusted rolls and a beverage. If you need a more fdling meal, start off with a chilled or hot soup. LYNN SATS: Keep Cool While Serving Summer Meals Make tomato aspic in a ring mold during the cool of morning, and serve with a chilled seafood salad in the center; garnish outside out-side of the ring with stuffed deviled dev-iled eggs and crisp cucumber slices. Cottage cheese makes a delicious and filling luncheon salad if you add to it the following: sour cream, chopped chives, diced cucumber, tomato and radishes. Wash and prepare all fru;ts . vegetables as soon as they CL i rom the gard 0 h , ket Then they'll be ready f r nS while you have other things t" do Make ham or meat loaf and Ph e--rirTdT;:r-!- gating USXtffii -ny a hot weather-- |