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Show ! LOAVES AND 'BEFOREHAND' SALADS HELP COOKS LOAF IN SUMMER ; Wise Homemaker Does Cooking in Cool Part of the Day ieStaffed Tonut too Stuff tomatoei with 1 cup of oorn mixed with H . cup of loft bread, 1 egg, bMtin; 1 tablespoons each of minced parsley, onions and groan peppers. Blond la l-l toaapoon salt and 14 tsaspoon of paprika. Bako In a shallow pan (14 filled with boiling waur) M minutoa in a moderate oven. Carefully Care-fully transfsr to a heated platter and surround the tomatoes with i.cheese sauce made by mixing M cup, of graUd cheese to 2 cups of well-I well-I seasoned thick white sauce. Summer Delight Molds (gttiea Fear or Five) One package cream cheese, 1 can condensed chicken soup, 1 teaspoons gelatin, soaked la two tablespoons water; t tablespoons salad dressing or mayonnaiss. Sprinkle gelatin la the I table- . spoons of water and 1st Kind five minutoa. Put the cream cheese in a saucepan and add about one-third one-third of the chicken soup, just as It comes from the can. Heat until cheese and soup are thoroughly mixed. Add remaining soup and dissolve soaked gelatin In the hot mixture. Cool, and then add salad dressing or mayonnaise, Pour into molds and chili in refrigerator vntll firm. I ll 'v , I By MBS. ALEXANDER GEORGE Bummer time Is playtlms and ths wise homemaker doss most of her mealmeklng la ths coolest part of ths day. Shs prepares plenty of foods that caa bs shelved or refrigerated until mealtime. Hera ara soms suggestions sugges-tions for beforehand dishes. Batmen or Tubs Leaf A first rate summer dish, that's filling and Is good cold or reheated. Leftovers make fins sandwiches for lunch next day. To serve six, mix 1H cups of canned (or freshly cooked) fish with 1 cup of soft bread. Mix in 1 eggs, beaten; 2-1 cup of milk and 1 tablespoon each of minced parsley, celery and green peppers. Add 1 tablsspoons of molted butter, H teaspoon tea-spoon of salt and U tsaapoon of Kprika. Baks 15 mlnutss In a t tared loaf pan In a moderate oven. If served hot, surround this loaf with a creamy sauos with hard cooked egg, diced In K. With creamed potatoes or peas, buttered beets or asparagus, a green salad or sliced cucumbers and s (rait deeeart this loaf rounds out a very satisfying summer dinner. Moat Mold It la sort of glorified, substantial salad. Soak 1 tablsspoons tabls-spoons of granulated gelatin in 1-1 cup of cold water for S mlnutss, then dissolve In IV cups boiling real stock. (Mads by cooking an Inexpensive cut of veal until Under In water.) Cool and mix in cups chopped cooked veal. 1-1 cup diced cooked celery, t tsbleapoons minced plmientos, 1 cup cooked peas and 1 tablespoons minced parsley and X tablespoon finely chopped onions Season with H teaspoon of salt, tsaspoon of psprlka and 1 tablespoon table-spoon of lemon Jules. Pour into mold, chill until firm, then unmold on crisp lettuce and surround with polled dressing or mayonnaiss. To oomplsts ths menu, havs two hot vegetsbles, ons of them creamed, and a fruit pastry such as cherry pie, raspberry roll, strawberry shortcake short-cake or blueberry cobbler. Egg Vegetable Salad To make enough for four or flvs, mix 4 hard-cooksd hard-cooksd sggs with 1 cup of cooked green beans, cup diced celery, H cup diced cucumbers, M cup grated raw carrots and 1-1 cup of cooked cauliflower. Season with 1 tablespoons sach of chopped parsley, plmientos and onions and sprinkle with H teaspoon of salt and teaspoon tea-spoon of paprika. Moisten with H cup of salad dressing and chill until serving time. Serve on lettuce and urround with sliced tomatoes. Salads give a wids range for summer sum-mer short cuts and many improve In flavor If chilled for soms tlms. Or ths IngrsdienU can be made all ready for the final mix-up at ths call of dinner. HwVt a summer maln-counor that loolu at refreshing at it It nutritious. It'i cetled" a wmmer da-light da-light mole). |