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Show STAR COLD CUTS FOR WARM DAYS by Marie GiJo:a -", - ? -x, v zk 1.A i V 7 ,1 i KiR' .vTO These last warm days of summer still call for cold meals that are PPetizing, refreshing, and satisfying. And there s no better way to erk up warm-weather appetites and give yourself a vacation from he kitchen than to serve tempting cold meals planned around ready-o-serve cold meats. Whether it's lunch, a buffet, supper or a picnic n the yard or park, short cut meals built around cold cuts and salad re easy as can be and most satisfying to eat. There's a world of variety to be had in these familiar cold meat nd salad combinations to keep appetites whetted and cooks as cool s a cucumber. In the ready-to-serve sausages themselves fje s nough variety to supply a dozen menus and have them all different, he milder, special loaves with macaroni and cheese added to the mix 'ickle and pimiento loaf, old fashioned meat loaf and fancee loaves ombine well with the more highly seasoned, air-dnec I sa usages ke alami, cervelat, and thuringer for real taste treats. Old favorites hk ver sausage, bologna, or frankfurters can be served as main meats, ot or cold? or combined with otheY sausages for hearty sandwiches r cold trays. For a quick cooler tonight, arrange slices of your favorite summer ausages and loaves on a wooden tray with deviled eggs and radishes. Ve've chosen salami, pickle and pimiento loaf, and ham-ett. Use ; a t of green for garnish, and complete your ?'ipper with a good slaw. Teen onions, rye bread, and a beverage. And here's a hint to make all your cold trays successful Remember hat cold foods need to be served really cold Try Putting the tray or erying dish in the refrigerator to chill it or a few n?'"unte.s1; 'ei old water run over it for a whilo so it will help to keep the food ool and fresh- |