Show 00 ant keep in season by adapting menus to cool foods mir eggs and tomatoes make a pretty salad platter for or evening suppers that must meet the hot weather problem both may be prepared in the cool hours of the morning no homemaker has to wait for the fam ilys appetite to lag before she starts changing the menus to suit W t their heir needs in I 1 fact a e I 1 the process Is less painful if she realizes that with the first of the ine warm weather r the family Is 1 apt to to icel feel languid and lazy and not much inclined t to 0 eat change immediately and you wont have a lot of leftovers one of the s smartest things any woman can do Is to be generous wi with th salads in the menu no I 1 dont don t mean the usual variety but something entirely different from what you youve ve been having the past few months use new fresh greens try exciting and refreshing fruit and vegetables combinations and see how quickly the family takes to them it if necessary make salads the main dish of the meals whenever possible but when doing so have them hearty enough to furnish the required number of calories to carry on d dally ally activities this Is easy to do with cold meats cheese and eggs A nice salad to serve because it its s so a 0 refreshing Is this one which has a generous amount of cottage cheese to furnish valuable proteins for tissue and body building budding the citrus fruit makes it doubly refreshing on sweltering days fruit salad bowl serves 6 vt n can cranberry sauce jellied x i pint cottage cheese I 1 small green pepper grated carrot I 1 teaspoon salt teaspoon celery seed I 1 grapefruit sectioned 3 oranges sectioned I 1 head of lettuce cut slices of cranberry sauces into cubes combine cottage cheese green pepper slices grated carrot salt and celery seed fold in cubes of jellied cranberry sauce saving a few cubes for garnish arrange lettuce leaves in salad bowl bol pile cottage cheese mixture into center of bowl bow I 1 and surround with alternate pieces of grapefruit and orange serve with mayonnaise A salad that is a riot of red white and yellow colors nestling in the green of lettuce leaves combines to matoes with eggs it can be served as the main dish at luncheon or sun day night supper stuffed tomato egg salad sala d serves series 4 4 firm well nell shaped tomatoes salad greens 4 hard cooked eggs i cup diced dicea celery 2 tablespoons salad dressing i teaspoon worcestershire sauce 1 tablespoon or more lemon juice salt and pepper frizzled dried beef or crisp sliced bacon i remove skins and core from well chilled tomatoes cut in 5 or six sections and press open gently to make a flower sprinkle inside with salt and pepper place on salad saiad greens meanwhile chop eggs not too fine add celery salad dressing worcestershire sauce and lemon juice season seas on well to taste bloon into center of 0 tomato top with additional a dressing then with dried beet beef variation instead of egg filling filli ng stuff egg cut in hau half cross crosswise wise and place in tomato flower garnish with dried beet beef and salad dressing LYNN SAYS vary your salads with dressings either ruit fruit or vegetable salad tastes better it if cottage cheese is beaten until light and fluffy and then folded into mayonnaise or french dressing sour cream makes mayonnaise a and nd cooked dressing fluffy as ai well as giving it pep add lemon juice aulce or vinegar if more spiciness li Is desired LYNN CHAMBERS MENU salami Cornu cornucopian cornucopias coplas swiss cheese tomato egg salad potato chips assorted pickle bread and butter sandwiches beverage caramel layer cake reci recipe P e given it if you are short ot of refrigerator space and still me like molded salads use a cornstarch corns tarth for thickening and you will have just exactly the salad you want tomato salad serves series 6 4 tablespoons cream corn starch 5 teaspoon salt 2 tablespoons vinegar 2 cups tomato juice combine cream cornstarch salt and vinegar gradually add tomato juice heat to w boiling point and AAA boll boil 1 minute i stirring constantly pour into individual molds which have been rinsed in cold water te r serve on lettuce and top with 4 dressing made by folding in cold freshly cooked peas into cold mayonnaise or salad dressing variations add sliced stuffed olives grated onion diced dicea turkey or chicken drained peas or shrimp as desired cocktail juice may replace P I 1 tomato juice theres nothing fancy about this next salad recipe as the name implies but its truly delicious serve it with cold thinly sliced ham cake and beverage and you have a good nourishing hot weather menu farmers chop suey serves 6 I 1 onion conion chopped acup I 1 cup diced dicea cucumbers scup 1 cup sliced radishes afresh 4 fresh tomatoes cut in wedges scup 1 cup chopped green pepper acup 1 cup shredded cabbage 1 teaspoon salt vt teaspoon pepper prepare vegetables as directed above and sprinkle with salt and pepper prepare dressing as follows sour cream dressing 2 tablespoons vinegar 1 teaspoon salt 2 teaspoons sugar 1 teaspoon dry mustard scup 1 cup thick sour cream scup 1 cup cottage cheese add vinegar and seasonings to sour cream which has been mixed with the cottage cheese pour over greens and vegetables and stir or toss with fork sprinkle top with paprika variation it if you ou want to serve a dairy supper use the farmers chop suey as the main dish and serve with deviled eggs the eggs may be prepared with deviled ham if desired A tomato salad that ill hold its shape even eien it if not refrigerated at the last minute Is this one made with nith cream corn starch tomato or cocktail juice may be used in the he base calai o grapefruit salad serves 4 2 large cadavos 1 grapefruit small head lettuce A favorite springtime salad for any occasion is a calavo cacavo half shell filled with tart citrus fruit cut the calavo cacavo into halves lengthwise and remove seed scoop out some of the flesh but leave enough to hold the shell intact cut the portion removed into dice and combine with diced dicea grapefruit arrange the calavo cacavo shells on crisp lettuce and fill with the calaio grapefruit mixture sprinkle with finely chopped fresh mint serve with a lemon honey dressing released by western newspaper union for a different type of dressing that is crisp as well as delicious mix V ya cup of finely diced dicea cucumber tablespoon chopped green pepper 1 teaspoon vinegar and 14 teaspoon salt with cup mayonnaise crisp pieces of bacon added to french or oil dressings add appetite appeal to simple potato or vegetable salads mayonnaise may be blended with sour cream or cream cheese and flavored with fruit juice tor for fruits fruit and berries |