Show v t N L tf f. f i tJ l d Jt OJ I u i iMA MYN 1 NM s y 27 4 y yai v fi 1 r 3 S r 3 r xz p 1 Serve Crabmeat Party Loaf for Luncheon See recipe below Spring Luncheons Now that spring housecleaning Is over and we are proud of our shining shining shinIng shin- shin Ing and span homes Its It's time timeto to return obligations obligations obligations obliga obliga- for tor luncheons luncheons luncheons lunch lunch- eons which have piled up within the last several Vit weeks There is truly no season during which its it's more fun to wen wen- entertain en- en than these lusciously warm days when garden foods are plentiful uL ruL If It you want to carry luncheons off successfully plan light season In-season foods foods' Use sufficient fruits and vegetables vegetables vegetables to keep the menu seasonal seasonal sea sea- and let your table decorations carry out the theme Lamb chops and chicken asparagus asparagus asparagus gus and strawberries and a few other foods are reigning favorites Around them you can build a luncheon luncheon luncheon lunch lunch- eon menu that will be both eye- eye appealing and tasty Plan to do most of the cooking ahead of time so you wont won't be ruffled ruffied by the time the guests begin to come in If It you want to serve a nice meat dish you might like to start oft off with a stuffed lamb chop follow It with a tomato aspic or tossed salad and asparagus then top top- off of with strawberries and cream Stuffed Lamb Chops 4 thick double-thick lamb chops 2 canned peaches 1 cup crushed pineapple Vt 4 cup soft sort bread crumbs crumbsy y 16 cup butter or substitute Brown lamb chops in ha skillet on both sides Toss together finely chopped hopped peaches pineapple bread breadcrumbs breadcrumbs breadcrumbs crumbs and but but- EEE ter Pile on top of chops which have dt i been placed In a aca ca casserole s serole Bake hi in a moderate degree oven for 20 minutes Asparagus Vinaigrette Serves 4 3 tablespoons vinegar 1 teaspoon salt H 34 teaspoon paprika y cup salad oil 1 tablespoon minced parsley 1 tablespoon chopped pickle 1 tablespoon minced chives 1 11 1 bunch asparagus 1 pound Combine seasonings add vinegar and salad oil Beat until thick and smooth Add remaining Ingredients and let stand for tor 12 hour Clean asparagus asparagus as as- and cook in boiling salted water until tender Heat sauce and serve over asparagus A luxury luncheon for tor special guests uses both chicken and ham inthe in hi hithe inthe the main dish However you can keep the rest of the luncheon cost down by serving simply a tossed salad and a rhubarb compote for dessert Chicken DeLuxe Serves 4 4 thick slices ham barn 4 breasts of chicken cooked 4 tablespoons melted butter 4 tablespoons flour 2 cups rich chicken stock and milk combined 1 teaspoon salt salty y teaspoon pepper Whole sauteed mushrooms Arrange breast of chicken on top of ham slices Melt butter blend in flour and seasonings then add chick- chick LYNN SAYS Add Imagination to Serving Garden Vegetables Asparagus takes on extra glamour when served with a white sauce crowned with gra grated ted hard-cooked hard eggs To use asparagus as a luncheon dish with first quality protein food wrap several asparagus r stalks cooked in hi thin slices of at boiled ham which has been made tasty by gratine grating grating grat grat- ing ine some American cheese Into it iF LYNN C CHAMBERS CHAMBERS' I Ar ERS ERS' MENU Stuffed Lamb Chops Fresh Peas Pens in hi Cream Lettuce with Bacon Dressing Hot lot Biscuits Strawberry Jam Chocolate Chip Ice Cream Beverage BeverageS Recipe given S en stock and milk Cook until thick and smooth Cover chicken and ham with sauce and top with mush mushrooms rooms Rhubarb Compote Serves 4 to G 6 4 cups cubed rhubarb 1 cup sugar fi teaspoon nutmeg teaspoon cinnamon 2 whole cloves Juice Jnice pulp and grated rind of 1 orange Combine all Ingredients and place In baking dish Cover and bake in a moderate fi degree oven o for 40 minutes 01 or until rhubarb is C tender Serve warm or cold with cream and crisp cookies A more eco ceo economical economical luncheon but one just as pretty consists ol of this salad loaf done with aspic and crabmeat This is delicious served with hot biscuits and topped off of with pineapple sherbet with fresh tresh strawberry straw berry sauce Crabmeat Party Salad Serves G 6 Part I Aspic 2 tablespoons gelatin J 5 cup cold water 2 cups hot consomme 2 tablespoons lemon juice H f teaspoon white pepper i teaspoon celery salt Soften gelatin in hi cold water Add hot consomme lemon juice white whit pepper and celery salt Stir until dissolved Pour into an 8 by 4 42 by 2 2 inch inch loaf loa pan enough of the aspic to make inch deep Chill until firm Place a smaller loaf pan panor panor panor or container within the 8 inch loaf pan anchor firmly with weights 01 or ortie tie in place Pour remaining aspic in hi the space between the two pans Chill until firm Remove Inner pan paD by loosening aspic with a small knife Chill for 10 minutes and flU fill center with the following Part Tart H U Crabmeat Filling 1 tablespoon gelatin 2 tablespoon cold water watery y 4 cup cream or top milk 4 cup real mayonnaise 2 tablespoons lemon Juice J teaspoon salt 1 tablespoon onion omon minced 1 cups crabmeat flaked 1 cup celery chopped fine finey y cup parsley chopped fine Tomato slices Watercress Soften gelatin in hi cold water Add cream and heat over hot water until gelatin Is dissolved Add real mayonnaise may may- may mayonnaise lemon juice salt and on on- ion Add crabmeat celery parsley and mayonnaise to gelatin Pout Pour into center of aspic mold and chill until firm and garnish with slices of tomato and watercress Serve with additional mayonnaise Variation Pour aspic into ring mold and crabmeat mixture into a smaller mold to fit in center of ring mold Or use chicken or tuna in hi place of crabmeat filling Released by Western Newspaper Union Green beans cooked until tender may be served with a mustard sauce made by preparing a medium white sauce adding to it leftover uncooked egg yolks for tor color and nourishment and seasoning to taste with mustard Green beans take on a southern note If they are served with chili chill sa sauce e seasoned with salt and a bit ol oj oil to facilitate blending Leftover green peas are delicious mixed with bits of crisp crumbled bacon and a bit of or heavy cream i v |