Show I 1 am f ape dont forget salads in winter meals see recipes below cold weather salads just because you don t have a garden full of green things outside your window is no reason for you to neglect salads in cool weather meals actually there s an aban dance of material on the market for refreshing and delightful salads we like to recommend salads because they add texture and con to the meal but most imbor tant of all be cause many fresh and uncooked foods may be combined into them and why Is it so important to nave have fresh fresh things 7 because the vita mm min and mineral riches are not cooked out of them and we need them more than ever in winter you can add bits of meat and cheese to vegetable salads and serve them with a piping hot cup of soup and your lunch for example will be complete and wen well balanced luncheon salad serves 6 to 8 1 cup green beans cooked or canned I 1 cup carrot strips cooked I 1 cup celery strips cup french dressing 2 hard cooked eggs 1 head of lettuce I 1 cup ham cut in strips marinate green beans carrots and celery for one hour slice hard cooked eggs on bed of lettuce with vegetables sprinkle with silver silvers of ham and serve sauerkraut and beet salad serves 6 to 8 1 1 I package lemon flavored gelatin ya cup cold water 2 cups sauerkraut chopped I 1 cup beets cooked and cubed soak gelatin in cold water drain sauerkraut and save juice add enough water to make 1 cups heat and add to dissolved gelatin add sauerkraut gauer kraut and beets pour into molds rinsed in cold water chill until firm and on salad greens serve with mayonnaise mixed vegetable salad serves 6 to 8 I 1 cup cooked peas scup 1 cup cauliflower ets cooked I 1 cup green beans cooked cup trench french dressing 6 to 8 lettuce cups 1 teaspoons anchovies marinate vegetables in trench french dressing toss in anchovies and mix lightly fill lettuce cups and garnish with radishes and spinach leaves if desired here are other vegetable salad combinations you 11 find handy for quick reference these days shredded carrots chopped celery diced apples and preserved ginger grated carrots diced celery cooked lima beans and a dash of onion juice cabbage celery and green stuffed olives green beans cooked with diced hard cooked eggs and strips of pirn lento lima beans cooked and marl bated serve with tomato slices shredded cab bage apples and raisins the fruit salad parade for winter is just as exciting and colorful as that of vegetables start off corn coin LYNN SAYS save vitamin values with these tips when coo ing vegetables cook quickly cover tightly use little wa we ter and then serve immediately never let cheese get too moist dur ing storage or it wim will become moldy never cook it too rapidly or it win will become stringy refrigerate and cover foods in which you have milk to prevent souring vitamin loss and the odors absorbing from other foods LYNN CHAMBERS MENU veal and rice casserole baked squash with creamed onions whole wheat rous roils brazilian salad honey baked pears cookies Pe beverage recipe given 1 bining shrimp with apples for I 1 nice luncheon dish shrimp apple salad serves 6 2 bard hard cooked egg eggs S acan 1 can shrimp cleaned start 2 tart apples diced agreen 1 green pepper diced 8 stuffed olives sliced A cup mayonnaise I 1 tablespoon lemon juice crisp lettuce paprika combine shrimp eggs apple green pepper and olives with lemon juice and mayonnaise serve in crisp lettuce cups garnished with a dash of paprika cranberry fruit salad serves 4 or 5 I 1 tablespoon gelatin 2 tablespoons cold water 1 cups hot cranberry jelly strained 2 bananas diced 2 oranges diced ja cup walnuts chopped lettuce salad dressing or mayonnaise soak gelatin in cold water for five minutes dissolve in strained cran berry juice cool and place in re trige friger ator when slightly thick ened told fold in ba nanas and or anges pour into molds chill until firm then uni on lettuce and serve with dr dress e s s k ing here are two elegant salads tor for entertaining at your next afternoon social the frozen one may be made ahead of time to save last minute work serve them with sandwiches or cookies and a beverage and you have delightful refreshments simply made frozen fruit delight serves 6 to 8 3 ounces cream cheese I 1 teaspoon salt va cup mayonnaise 4 tablespoons lemon juice cup crushed pineapple 2 medium bananas sliced cup walnuts chopped cup maraschino cherries chopped I 1 cup heavy cream whipped blend together cheese salt may onnalee and lemon juice add the pineapple bananas and walnuts fold in cherries and whipped cream pour into refrigerator tray and freeze until firm serve on bed of greens brazilian salad serves 4 cup red grapes seeded and halved cup diced pineapple cup apple slices cup celery diced 14 cup white cherries seeded 2 tablespoons brazil nuts chopped lemon juice mayonnaise mix all ingredients and toss with lemon juice then mayonnaise serve on lettuce released Rt leased by features fats should be heated carefully avoiding smoking smoked tats fats lose food value as well as tending to become rancid more readily milk should be purchased accord ing to each days needs store it immediately never letting it stand in the sun as this will destroy the vitamins auy flour bread and cereals that have been enriched this means that some of the vitamins and mm min brals lost in the milling or refining have been restored |