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Show LYNN SAYS: Keep Cool While Serving Summer Meals Make tomato aspic in a ring mold during the cool of morning, and serve with a chilled seafood salad in the center; garnish outside out-side of the ring with stuffed deviled dev-iled eggs and crisp cucumber slices. Cottage cheese makes a delicious and filling luncheon salad if you add to it the following: sour cream, chopped chives, diced cucurrber, tomato and radishes. Wash and prepare all fruits and vegetables as soon as they come in from the garden, orchard or market. mar-ket. Then they'll be ready for meals while you have other things to do. Make ham or meat loaf and plan to serve it hot or cold depending upon the temperature. These may be baked along with other foods, then chilled. They require little heating if you want them hot. Several jars of sandwich fillings fill-ings kept refrigerated will save many a hot weather luncheon headache. |