Show 0 0 8 e r. r n a t a F Fa n a L tW I ry t p i i I t 7 x t. t Gs a Po I L t j Light Supper Is Cooling on a Hot Night See Recipes Below Keep Kitchens Cool I I Nothing makes the family's appe- appe Ute wane quite so quickly as a meal that makes the house douse ouse uncomfortably uncomfortably n fI ably warm dur dur- during during I ling ing hot weather A IA cool and comfortable com- com comfortable room set with a table that suggests coolness will be much more comfortable all the way around Mother would do best to plan a ameal ameal ameal meal that is nourishing but not too hearty The main dish and vegetables vegetables vegetables bles may be warm but dessert and salad should be icy cold to suggest that summer was kept in mind dur dur- during during during ing the planning of the menu If the bulk of the actual cooking Is done during the cool mornings then the kitchen can retain some semblance of coolness during the evening hours Such things as cook cook- cooking cooking cooking ing filling for pies making cookies or cake or cooking vegetables for a salad can be prepared before the sun rises high in the sky and sends the temperature to the highest rungs of the thermometer Main entrees if broiled will also help belp elp during hot weather They take only a few minutes to cook like this point low grill Hamburger Grill Serves 6 1 pound hamburger ham burger J onion grated if desired 1 teaspoon salt saltI I teaspoon pepper 4 slices bacon 2 large bananas 1 tablespoon lemon juice Combine meat onion salt and pepper epper Mix well Form into 4 cakes about th inch thick Ar Ar- Arrange Arrange Arrange of ot range strips J bacon on broiling rack Broil slow slow- slowly slowly slowly m ly until brown turning when essary Dram Drain on unglazed paper while other food broils Arrange meat cakes on rack Brush bananas with lemon juice and place alongside meat Broil until meat is browned To serve ar- ar arrange arrange range tange hamburgers on individual serving plates Top each with a strip of ba on and place broiled banana ba ba- banana baDana nana Dana slice at each side Potato chips and tomato cucumber salad may be served with the grill Chicken is delectable when cooked B Q la king but its it's invitingly cool when hen served molded Then it can be sliced and served garnished with quartered hard-boiled hard eggs and to to- tomato tomato tomato mato wedges Molded Chicken a la King Serves 8 4 tablespoons butter or substitute 4 J cup chopped green pepper cup cap sliced mushrooms 1 cup milk scalded H cup hot chicken stock 34 cup chopped pimiento 1 cup cap diced cooked chicken 4 t egg yolks 2 tablespoons lemon juice 1 tablespoon gelatin elatin 2 tablespoons cold water Lynn Says Perfect Salads You'll like or or- oranges oranges oranges anges sliced or sectioned and rolled in shredded coconut on let let- lettuce lettuce lettuce tuce cups Peach or apricot halves placed on top of shredded cabbage which is rich in vitamin C is a delightful salad for hot weather eating Blend mayonnaise with peach Juice or sour cream for a really smooth dressing Odd bits of meat go well riding the e tops of vegetable salads Shred or cube them and extend with bits of cheese if necessary Thousand Island dressing which IS ls so excellent on quarters of chilled lettuce is even better if it h has s a few wedges of meaty ripe olives in it Lynn Chambers' Chambers Saving Point-Saving Menus Hamburger Grill with Bananas and Bacon Jellied Vegetable Aspic Green Beans Whole Wheat Wheat Wheat- Bread Sandwiches Beverage Lemon Chiffon Pie I Melt butter or substitute Then add green pepper and mushrooms and cook slowly until tender but not browned Blend in milk stock pi- pi pimiento pimiento and chicken Beat egg yolks add lemon juice and pour a little of ot the liquid over the chicken mixture stirring constantly Stir egg yolks into the rest of the chicken mixture and cook over boiling water for 5 minutes still stirring constantly Remove from heat and add gelatin which has been soaked in cold water wa wa- water wa- wa water ter for 5 minutes Turn into a mold and chill until set and garnish with hard-cooked hard eggs quartered quartered quartered tomato wedges and parsley One of the important points in cooking fish is to avoid overcooking Here is a dish that can be turned out in less than half an hour Mackerel With Bacon and Onions Serves 4 4 3 pound cleaned fillets of mackerel Salt and pepper 1 L cup sliced onions 4 tablespoons butter or drippings i Vi cup soft sort bread crumbs 2 slices crisp bacon broiled Separate fillets and arrange in greased shallow baking dish Sprin- Sprin Sprinkle Sprinkle kle de with salt and pepper Saute on on- onions onions onions ions gently in butter until tender but not browned Turn out on fish sprinkle with crumbs and top with bacon jacon Bake in a hot degree oven until fish is done and crumbs are browned about 15 minutes Hot evenings sometimes call for hearty learty main dish salads Use a good protein food as a base so that it will willse willbe willbe be se nourishing enough even for so-o so big aig appetites Here are two good suggestions Baked Bean and Egg Salad Serves 6 1 L medium sized can of baked beans 4 sweet pickles chopped 3 hard-cooked hard eggs sliced re re- reserve reserve re- re reserve serve 6 slices for garnishing cup chopped celery 2 tablespoons finely chopped onion 1 L teaspoon salt 3 to 4 tablespoons mayonnaise Chill beans until cold Add the remaining ingre ingre- ingredients ingredients Ingredients in order e given mixing carefully Ar Ar- Arrange Arrange Arrange range on nests of lettuce and gar gar- garnish garnish garnish nish with sliced hard-cooked hard egg and parsley Salmon Salad Serves 6 to 8 6 G hard-cooked hard eggs 1 pound salmon cooked or canned shredded 1 medium green pepper chopped 3 cup shredded cabbage cup chopped celery 2 tablespoons grated onion 12 slices chopped sweet pickle 3 tablespoons prepared yellow mus mus- mustard mustard mustard tard 2 tablespoons vinegar 2 teaspoons sugar 1 tablespoon salt 14 teaspoon pepper After salmon is shredded mix with chopped egg whites green pepper cabbage and celery grated onion and pickles Mash the egg yolks and blend well with mustard vine vine- vinegar vinegar vinegar gar sugar salt and pepper Combine Com Com- Combine Combine bine the two mixtures blending thoroughly Serve in cups of let let- lettuce lettuce lettuce and tuce garnished with radishes whole slices of pickle French Fried Shrimp Serves 6 2 cups corn flakes 1 egg slightly beaten 2 cups cooked jumbo shrimp Roll corn flakes into fine crumbs Dip shrimp in egg and then in corn corn- cornflake cornflake cornflake flake crumbs Fry in in deep fat until un brown degrees F. F Serve plain pIaU or ar with tartar sauce |