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Show 1 W jH" iff"!)" J i "PP WW I fTP3 ' ' ,- for, fs I Serve Perfect Little Cakes for Garden Party (See Recipe Below) Keep Cool! Foods that don't cook the cook and leave a lot of K.P. after the party is over are two golden rules for summer entertaining. en-tertaining. If you are baking anything, any-thing, try baking in cool morning hours, and if there's a warm dish to be served, make it something some-thing that doesn't require more than 15 minutes of cooking. If your table decorations and settings set-tings are cool appearing and the food carries this out further, then you will have done a lot toward making mak-ing your guests comfortable. Refreshments Re-freshments may be simple, in fact, they should be, for then guests and hostess alike can enjoy themselves. Here's a lovely salad that's the last word in coolness and smoothness, smooth-ness, thereby filling the order for perfect summer refreshment: Orange Ring Salad. (Serves 8) 1 tablespoon gelatin Vi cup cold water 'A cup boiling water l'A cups orange juice Juice of one lemon 1 tablespoon chopped mint cup sugar 1 pounds white grapes, skinned and seeded 2 cups shredded lettuce 2 packages cream cheese 1 cup sour cream dressing ; Soak gelatin in cold water 5 minutes. min-utes. Add boiling water, lemon and orange juice, sugar and chopped mint. Stir until cool. Mash and form cheese into balls the size of large marbles. Pour a little of jelly into bottom of a mold and place balls at intervals while pouring on thickened jelly. Place in refrigerator refrigera-tor and chill until firm. Unmold and fill center with grapes mixed with lettuce and dressing. Surround mold with peeled orange sections. Serve with crackers. Sour Cream Dressing. Yi cup french dressing 1 teaspoon sugar 1 cup sour cream Mix ingredients well and chill thoroughly. A lovely combination of citrus fruit Juices are included in this salad guaranteed to keep you cool: Orange Ice Salad. (Serves 6) 2 cups orange juice H cup lemon juice H grapefruit 1 slice canned pineapple 1 large orange cup sugar H cup water Grated rind of 1 small orange Cook sugar, water and grated rind together for 5 minutes after coming to a boil. Strain and cool. Add to lemon and orange juice and freeze. Pack into a ring mold. Freeze until firm, then unmold on lettuce. In the center place a bowl filled with mayonnaise, and garnish around outer out-er edge with sections of orange, grapefruit and pineapple. Lynn Says: Salad Pointers: Have all salad ingredients as cold as possible. Chill salad bowl and salad plates to assure absolute coolness to sal-adi. sal-adi. To skin tomatoes: Hold tomato on fork over flame and turn slowly slow-ly for about 1 minute. Slip off skins. To flute cucumber. Peel, lengthwise, length-wise, and run prongs of fork through lengthwise, then slice cucumber thinly. To sieve egg yolks or whites: This is pretty for garnishing. Separate Sep-arate yolks or whites from hard-cooked hard-cooked eggs, place in a small sieve, and rub through with wooden wood-en spoon on salads to be garnished. gar-nished. To decorate lettuce: Dip edges in paprika. " Lynn Chambers' Point-Saving i Menus Orange Ring Salad Hostess Sandwiches Cheese Sandwiches Tiny Tim Cakes Beverage Recipes Given Tiny little cakes attractively decorated dec-orated with a cool drink may serve as refreshments for a garden party or evening: Tiny Tim Cakes. (Makes 8 cakes) 'A cup shortening 1 cup sugar 1 egg 2 cups sifted flour 3 teaspoons baking powder 'A teaspoon salt 1 cup milk 1 teaspoon vanilla Cream shortening and sugar together to-gether until light and fluffy. Add egg, beating well Sift dry ingredients ingredi-ents together, and add alternately to creamed mixture with milk. Mix to a smooth batter. Drop from a spoon into well-greased muffin cups. Bake 25 minutes in a moderate (350-de-gree) oven. Frost with tinted frosting. frost-ing. Grapefruit Swizzle. 1 quart grapefruit juice Juice from 8 limes 4 sprigs of mint Sugar syrup to taste Mix lime and grapefruit juice. Stir in syrup. Add mint leaves, crush-ine crush-ine them after added to drink. Stir thoroughly. Cool in refrigerator. refrigera-tor. Fill glasses with crushed ice and pour over swizzle. Garnish with a sprig of fresh mint. . Sugar syrup to keep on hand for cool drinks is made by boiling 3 cups of sugar to 1 cups water for 10 minutes after it starts boiling. Pour into bottle. Fruit Freeze. 1 fresh ripe pineapple 2 lemons 1 quart cold water Fruit syrup to taste Pare pineapple, remove eyes and core. Run pieces of pineapple through food chopper, add water, lemon and syrup to taste. Chill and fill glasses to within a third of the top and add a scoop of raspberry ice. Sandwiches using unrationed food for fillings are always a grand way to take care of the refreshment problem: Hostess Sandwiches. ii pound mincemeat, packaged cup water 3 ounces cream cheese Whole wheat bread Mix mincemeat and water and cook until all moisture is absorbed. Cool. Cover thin -""s slice of buttered ) whole wheatbread (v Carf'.l with cheese, sof- hai tened with cream iLWLf' and slightly salt- -oiMS ed, then with mincemeat and another slice of bread covered with cream cheese. Cut in strips or fancy shapes and decorate, if desired with candied fruit. Cheese Sandwich Filling. 1 package cream cheese 6 chopped olives 3 pieces finely chopped parsley 3 strips cooked bacon, chopped fine 1 tablespoon horseradish 1 tablespoon mayonnaise Mix all ingredients together, add salt and pepper to taste, and spread on buttered bread. Are you having difficulties planning meals tvith points? Stretching your meats? Lynn Chambers can five you help if you write her, enclosing a stamped, self-addressed em-elope for vour reply'i in care of her at Western Xcicspaper L'nion, 210 South Des-plaines Des-plaines Street, Chicago, Illinois. Released by Western Newspaper Union. |