Show V wi AN 1 9 i f serve simply keep cool see recipe below refreshing meals one of the biggest problems which we homemakers will be facing these warm days Is thit that of keeping cool and at them the same ume time serving refreshing foods to the family my own rules tor for keeping cool aa on these hot days include the follo following which you might find it helpful to adopt select op foods which may be served chilled or those which cook quickly arid and another choose foods that are colorful as they stimulate wilted appetites pet ites never choose foods which are fussy and that take long to prepare mother can exert much bet 1 ter influence at mealtime if she appears cool and collected and thesis th isis possible only tt if she has used as many shortcuts as possible for your main dish select food to be either broiled or chilled two raw vegetables in a salad are preferred to two cooked ones if you want to keep cool and as for dessert try ice cream or fresh fruit and berries thus cutting preparation time to a minimum majestic banou saimon loaf serves 6 2 cups canned salmon 2 packages lime gelatin cup vinegar 1 11 cups boiling water ak cups cold water waiter 3 tablespoons lemon juice I 1 teaspoon salt 1 2 cups finely shredded cabbage 3 hard cooked eggs sliced place flaked salmon in bottom of loaf pon pan or mold dissolve gelatin in boiling water add cold water vinegar lemon juice and salt bait pour hall half of the warm gelatin over the tha salmon and chill when set fill mold with alternating layers of shredded cabbage and sliced eggs cover with remaining gelatin chill until set on crisp lettuce garnish with potato chips sliced cucumbers and lemon these cheso broiled lamb 4 steaks dont take long to cook so they will be a boon to the hot weather homemaker B the potatoes may be cooked ahead of time or use leftovers 0 v e r s and broiled a along I 1 0 n g with the meat to heat and become go golden en brown carrots are a colorful a to the menu and you may use the canned variety to saab save cooking booking time dress them up by melting butter and adding a small amount of mint jelly to it and pour over the car rots before serving broiled lamba steaks serves olt 8 6 shoulder lamb steaks cut I 1 incha thick 3 tablespoons olive oil 0 tablespoons lemon JUICO I 1 minced onion I 1 teaspoon salt I 1 mix olive oil and lemon juice add onion and salt and marl nata lamb steaks in this mixture for two hours before broiling preheat broiling oven place steaks on rack three inches from heat turn torn avem regulator on high when one side la Is nicely browned season with salt and pepper and turn when second side Is browned season end and serve serva immediately med lately allow a 6 to 8 minutes for each side LYNN SAYS here are tips F for or picnics fried chicken which may be eaten with the fingers la Is an excellent food for picnics wrap each piece individually in waxed paper P place lace light meat arniat on one side of the basket dark meat on the other side and then dole it out meat lod loat Is another good main dish for picnic it Is aas easy to carry in the loaf pan in ch it was baked f LYNN CHAMBERS MENU maestle Maest Maj estilo lc salmon loaf potato chips lemon cucumber garnish crisp rolls with butter sliced tomatoes peach shortcake beverage recipe givia alwn another quick broiled entree which I 1 know your family will enoy enjoy is hamburger this ibis may be served jed w with ith potato salad and tomato stuffed with cole slaw toasted deviled hamburgers serves 8 1 pound ground round steak 2 tablespoons chill sauco sauce 1 la teaspoons prepared mustard 1 teaspoons prepared horse radish I 1 teaspoon minced onion 1 11 teaspoons worcestershire sauce I 1 teaspoon salt 34 4 teaspoon pepper 8 slices bread combine above ingredients and spread on slices of bread broil for 8 minutes at moderate heat and serve immediately cheese hamburgers I 1 serves 4 to 5 i ja pound chuck or round steak ground vi cup corn flakes 1 cups milk 16 teaspoon pepper Vs teaspoon salt ya cup catsup i 2 tablespoons fat 3 tablespoons flour dour 11 1 tablespoon prepared mustard 14 pound grated american cheese combine beef vt 24 cup milk vt teaspoon salt and the pepper and catsup form into six patties and A saute in I 1 tablespoon n of fat melt remaining fat at in saucepan stir in flour and mus I 1 then remaining m milk and salt when smooth add cheese an and d cook until it has melted arrange hamburgers in a baking dish an and d pour sauce over them bake in a slow oven for 15 13 to 20 minutes if your choice of main dish is a salad select a good protein food like eggs or chicken here aro are suggestions egg salad bowl serves 6 I 1 clove garlic optional 1 small head of lettuce I 1 bunch watercress I 1 cucumber sliced I 1 bunch radishes sliced vt JA cup celery diced dicea 6 hard cooked eggs french dressing rub inside of large bowl with garlie garlic break lettuce into chunks add all other ingredients to bowl and toss together lightly with french dressing just enough to hold together if a more hearty salad Is desired serve topped with strips of cheese cold tongue or ham chicken salad 1 I mix together the following I 1 cup diced dicea cooked chicken I 1 cup diced dicea cooked tongue A cup chopped celery cup sliced stuffed olives and ya cup salad dressing or mayonnaise chicken salad it 11 toss together the following 2 cups diced dicea cooked chicken I 1 cup minced celery I 1 chopped green pepper marinate in french dressing drain and mix with mayonnaise serve in lettuce cups clips wit with h pineapple spears released by bv lVis western tern newspaper union good accompaniments for the fried chicken lunch pineapple cole slaw small cherry torna tomatoes toes pickles or olives fruit salad made of large pieces of fruit or ambrosia make hamburgers of a larger size she when going on a picnic as appetites are arc bound to be big to make cheeseburgers cheese burgers take along some wrapped slices of american cheese and when the burgers are almost dons done place cheese on top and remove from are just after it ha haf melted |