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Show io a q g g o o q a o o g qf tCi 1 If ' " s " Nw 1 , UOUSZUOLD H IMG a as -.v..w.v.v.i,,.--;., Cook in Cool Morning To Avoid Sweltering Over Stove at Dinner ARE YOU the homemaker who's sweltering over a hot stove preparing prepar-ing the evening meal, somewhat on the grumpy side, short with the family and generally discontented? Or are you the cool and neat home-maker home-maker who simply opens her refrigerator re-frigerator door and swishes food on the table with neat flourishes? If you aren't the latter, then do something about it now. Plan several menus for each week afk that have most fSLAVS of the food pre- rpf. pared early in s"yJ zf , ln morning so '" Al they may be f served chilled for knv-JC dinner. VCOl5 Some women " Q&k always will ob- Ject to this plan because, they say, the food is so light that husbands are not fully satisfied. The dishes I'm giving you today are on the hearty side even though they are served cold. It's a good Idea to serve some hot food with a cool meal, but this food Egg and cheese loaf is an ideal upper dish because It has a high protein content. It can be made on the cool morning of a hot day and served for supper because of its welcome coolness. may take the form of things that really cook within a short time. Good hot foods to serve are vegetables, vege-tables, soups, biscuits or fruit or berry cobblers or other puddings. IF YOU LIKE good solid meat on the table, as most men do, it can be served cold with Just as much relish as a sizzling roast Why not try one of these? Swiss Salad (Serves 4) t cups cubed cold lamb or pork roast 1 cup cooked peat M cup walnut meats, broken I bard-cooked eggs 6 stuffed olives Lettuce French dressing Mayonnaise Paprika Marinate meat and peas In French dressing and chill. Add nuts and arrange on let-I let-I it(iWfl ,uce 1 v e . I iVil5-!fv" Sprinltle with I ll?: Paprika and dot w'th mayonnaise. IK l k) Cut e" Into mfL Ik nd re- II rP move yolks. Ar- I1'- range the white rings around the salad. Cut olives into rings and place one inside each egg white. Press egg yolks through a sieve and sprinkle over salad. Beef-Cheese Plate. (Serves 6) 6 slices cold roast beef or corned beef 6 slices Swiss cheese deviled eggs 6 tomatoes I cup cole slaw Green and ripe olivet Potato chips Place tomatoes stuffed with cole alaw ln center of platter. Bank with green and ripe olives. Alternate Al-ternate slices of cold meat with cheese and place around platter. Garnish with potato chips. Egg and Cheese Salad Loaf. (Serves 6 to 8) t tablespoons gelatin H rup eold water 1H cup real mayonnaise 8 hard-cooked egga 4 cups grated Cheddar cheese 1 cup chopped celery 14 teaspoona salt 4 tablespoons chopped green pepper t tablespoons chopped plmlenlo t tablespoons lemon Juice Radish roses Carrot curls LYNN CHAMBERS' MENU Chilled Tomato Juice 'Salmon Supper Salad Toasted Rolls Cherry Cobbler Beverage Recipe Given Soften gelatin in cold water and dissolve over hot water. Cool and add real mayonnaise; mix well. Dice hard-cooked eggs, reserving a few slices for garnish. Add chopped eggs with cheese, celery, salt, green pepper, pimiento and lemon juice to mayonnaise mixture; mix well. Pack firmly into a loaf pan which has been rinsed with cold water. Chill until firm or chill overnight. Unmold on serving plate and garnish gar-nish with radish roses, carrot curls and watercress. Decorate top with green pepper rings and egg slices. Salmon Supper Salad. (Serves 6) 1 head Iceberg lettuce S green onions, diced 2 cups canned peas 2 tomatoes, cut in wedges 1 tall can salmon 3 hard-cooked eggs, sliced i cop French dressing Vt cup real mayonnaise 3 tablespoons chopped green pepper 3 tablespoons chopped pimiento 1 clove garlio Cut lettuce into cubes and place ln salad bowl or platter. Sprinkle with diced onion and canned peas. Arrange tomato sections on lettuce. Place large pieces of salmon ln center and surround with slices of egg. Blend French dressing and real mayonnaise, add green pepper, pimiento and garlic. Just before serving, remove garlic. Serve with salad. COOK THE MEAT in this recipe on a cool day, then make an aspic for it and you'll have an excellent L-tSs dinner, fit for li!gFip company: lllitSiTi Pot Roast In m52!i Aspic. FjSM 4 to 5 pound ,., 3'f1 rump roast 1e of beef &?k 1 large chopped ' onion 1 clove garlic, grated 2 tablespoons butter Salt, pepper and paprika 1H pints boiling water 2 bay leaves M cup tomato pulp 1 tablespoon flour Brown onion and garlic in butter; add well seasoned meat and sear quickly on all sides. Add boiling water and bay leaves. Cover and simmer for two and one-half hours. L-'ifc'im toiniiiif ifa If you're one of those people who likes salmon In Its natural state, serve It In nice chunks with these delightful accompaniments such at lettuce wedges, sliced eggs, canned peas and tomatoes. This makes a pretty and welcome wel-come cool platter for Sunday night aupper or lunch. Add tomato and more water It necessary; continue cooking meat until tender. Thicken gravy with flour mixed with a tablespoon of cold water. Asplo. 8 tablespoons gelatin H cup cold water 2 beef cubes 1 cup boiling water 8 cups strained pot roast gravy Soak gelatin ln cold water; dissolve dis-solve with the beef cubes in boiling water and add to pot roast gravy. Fill a mold with a layer of aspic and place in refrigerator to congeal Put the cooked meat in the center and place small cooked carrots and onions around It Cover with remaining remain-ing gelatin mixture. Place In refrigerator re-frigerator to Jell. Released by VNU features. |