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Show Serve Frosty Cool Food During Sweltering Heat To Tempt All Appetites THEN the sweltering days hit us, there's nothing more pleasing pleas-ing than to have plenty of frosty cool foods to tempt heat-ridden appetites. ap-petites. Mothers, too, can keep a lot cooler cool-er and comfortable while they pre- ' ' . " J . i - .. . M III! pare chilled I rather than hot foods, and the former can be just as nourish-) nourish-) ing. However, if a hot food is de-i de-i sired, it might ; easily be a cup of hot soup or One of the most delightful salads ever devised is a frozen fruit salad with whipped cream, banana, pineapple and maraschino mara-schino cherries. Use this salad when the rest of the meal has been on the light side, or as a salad dessert with cookies or small cakes. It's perfect, too, for entertaining. 1 LYNN CHAMBERS' MENU Cream of Tomato Soup Hearty Salad Bowl Bread and Butter Sandwiches Beverage Chilled Melon Recipe Given 1 cap celery sticks Vi cup French dressing; 1 head lettuce 2 hard-cooked eggs, cut in wedges cup salad dressing 1 teaspoon mustard 1 teaspoon horseradish Marinate and chill green beans, carrots and celery in the French a toasted sandwich sand-wich to serve with the salad, for neither of these takes long enough cooking to heat the kitchen or the cook! Salads as main dishes should be . nourishing, so plan to build them with meat, fish, fowl or cheese, one of the good protein foods which are needed daily. Fill them brimming brim-ming with vitamins and minerals to keep their energy giving qualities quali-ties high. PREPARE salad ingredients in the cool hours of morning so they will chill thoroughly and need just mixing at lunch or dinner time. This cuts down preparation time when energies are low and the heat is at its highest. Tomato Crabmeat Salad (Serves 6) 6 large ripe tomatoes 1 can crabmeat cup lemon juice 1 tablespoon chili sauce 2 cups finely chopped celery 1 tablespoon grated onion cup diced green pepper Yi cup chopped pecans 1 teaspoon salt cup mayonnaise 4 hard-cooked eggs, sliced Scald tomatoes one minute in boiling water or turn over heat on a long fork to loosen the skins. Peel and scoop out center. Sprinkle the 'tomato cavity with salt and turn upside down to chill. Mix all remaining ingredients, except eggs. Fill tomato cups and serve on a bed of greens, garnished with egg slices. Frozen Chicken Salad (Serves 4) 1 teaspoon gelatin 2 tablespoons cold water cup mayonnaise cup heavy cream, whipped IVi cups minced cooked or canned chicken cup blanched chopped almonds, al-monds, toasted H cup malaga grapes, halved and seeded Yi teaspoon salt Dissolve gelatin in cold water for five minutes. Dissolve over dressing for at least one hour. Break lettuce into in-to bite - sized pieces in a salad bowl. Arrange meat, vegetables vege-tables and eggs over t h a tnn boiling water. Cool, then combine com-bine with mayonnaise. may-onnaise. Add remaining ingredients, in-gredients, folding fold-ing in the whipped cream last. Freeze in Serve with salad dressing mixed with mustard and horseradish. Frozen Fruit Salad (Serves 6) 2 teaspoons unflavored gelatin gela-tin 6 tablespoons water or fruit juice 2 teaspoons powdered sugar 2 tablespoons lemon juice 2 tablespoons maraschino cherry syrup cup real mayonnaise 1 cup heavy cream, stiffly beaten 1 large banana, cut in cubes 1 cups diced pineapple 1 cup sliced maraschino cherries cher-ries Soften gelatin In water or fruit juice. Dissolve over hot water and add sugar, lemon juice and syrup. Fold mayonnaise into stiffly beaten cream. Fold in gelatin mixture and prepared fruits. Turn into refrigerator re-frigerator trays and freeze, stirring stir-ring once before the mixture becomes be-comes firm. Freeze from four to five hours. Slice and serve on chicory chic-ory with real mayonnaise, if desired. de-sired. American Cheese Ring (Serves 8) 1 No. 1 can sliced pineapple Juice of 2 lemons 2 tablespoons gelatin 1 cup sugar H pint whipping cream, beaten beat-en stiff 1 cup processed American cheese, finely diced tl cup white grapes Melon balls (cantaloupe, watermelon and honeydew) Drain the pineapple. Reserve juice and add to it the lemon juice and water enough to make two cups. Soften gelatin in one-half cup of this liquid. To the remaining one and one-half cups of liquid, add sugar and bring mixture to a boil. Pour over gelatin and stir until dissolved. Chill until partially congealed, con-gealed, then fold in all remaining ingredients except melon balls. Pour into an oiled ring mold and chill until firm. Unmold on lettuce and garnish center and outside of mold with the three kinds of melon balls to give a rainbow effect. Serve with dressing made as follows: fol-lows: cup salad oil Vs cup vinegar 1 teaspoon salt 1 teaspoon paprika 1 cup chili sauce 1 cup chopped watercress Stir together all ingredients until thoroughly mixed. Serve well chilled. tray of automatic refrigerator until firm. Slice and serve on lettuce or watercress. Hearty Salad Bowl (Serves 6) 1 cup cooked ham, cut In thin strips 1 cup Swiss cheese, cut In thin strips 1 cup cooked green beans 1 cup raw carrot strips v A , -"JsWr'c'a-- iMiiffif r mi iff J A luscious red ripe tomato makes the base for this salad and may be filled with cole slaw or shredded carrot salad for a nourishing luncheon when combined with crusted rolls and a beverage. If you need a more filling meal, start off with a chilled or hot soup. |