Show good refrigerator dishes dy by ALICE DENHOFF IT is at this time of year that the automatic refrigerator comes to full flower as it cooks and desserts to a beautiful icy cold state and it is a wise housewife who builds fine summer meals with at least one piping hot dish with plenty of chilled rs or salads and desserts so in proper meal order lets start off with a beautiful batch of appetizers rs and appetizer salads anchovy eggs for 8 call for 4 hard cooked eggs cut in halves lengthwise remove kenova yolks blend yolks 4 tsp asp anchovy paste and tap tsp worcestershire sauce until smooth refill egg whites chill in refrigerator to serve p place lace in toast rounds the centers of which have b been en cut out with smaller cutter cover with fresh tomato mayonnaise to prepare this to one c mayonnaise add tsp asp worcestershire sauce va c chopped pimiento and on one c peeled fresh tomatoes chilled and cut into small shreds chill makes hakes about 1 lia c e crabmeat Crab meat cocktail A molded crabmeat crab meat cocktail is a nice starter offer for a company luncheon soften 2 tap gelatin in 2 cold water add 3 hot lemon juice dissolve cool slightly fold in one c crabmeat crab meat flaked e c chill chili slue ani e c mayonnaise in order given turn into 6 individual molds chill until firm on crisp lettuce and garnish with additional mayonnaise avocado and grapefruit sections combine to make a nice salad alad the recipe for 8 servings fold c e mayonnaise into 3 cream whipped blend thoroughly peel 3 2 avocados and cut cat each lengthwise in 16 strips marinate in french dressing in refrigerator using 2 c grapefruit sections in at ab place alternately 4 strips of avocado and 3 sections of grapefruit on 6 5 crisp endive stalks for each serving garnish top of each grapefruit section with tiny green pepper strip serve with mayonnaise and whipped cream mixture deviled eggs in tomato aspic adds up to a nice main course luncheon or supper salad to serve serva 6 cut 3 8 hard cooked eggs in halves lengthwise and remove yolks blend yolks yolk with 2 mayonnaise tap each salt and pepper and a dash clash of paprika refill whites soak gelatin in c e cold water cook 1 c cooked or canned tomatoes and tap salt 1 tap sugar augar dash of worcestershire sauce and tap scraped onion for 10 min strain off liquid dissolve the isla gel tin in the liquid cool put pat devow deall 1 eggs in individual molds on hatt halt in each then pour strained to 1 arnato jellow over each chul chill until firm am on crisp lettuce and ai serve berrt with additional mayonnA 1246 |