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Show Er'-J" !?y"i"jPt,;nrly 'ft" 'wj'tV" T"l MS ( -' r '.-- - . . - i ' - or 4 1 - : ; ';"' - Plan Casual Suppers for Warm, Lazy Days (See Recipes Below) Porch-Picnic Suppers IT'S NOT A MINUTE too early to Start thinking of menus for picnic type suppers because one of these warm evenings you might just want to pick up your fj f( dinner and carry 'jf-pT-V n it out to the back SwTl & v)) ln f a c U r7 you're planning J vifecn1" menus some M-'fcraarobL morning and it looks like it might be one of those unenergetic days that will have the starch out of you completely by the time supper is due, plan a porch supper. Some main dishes and salads can be chilling while the temperatures climb. Another way to do It is to have the fixings for a quick supper right on the pantry shelf. To make a good supper platter, canned meats may be utilized, along with assorted breads, mustard, catsup and pickle relish. With this serve a beverage and fruit or berries in season. Main dish meats and hearty salads are another good answer to the porch supper served picnic 6tyle. Meats like chicken, ham or corned beef are excellent beginnings. begin-nings. Add plenty of vegetables, and then round out the menu with rolls heated at the last minute and a cool dessert or cake bread in the cool of morning. IF YOU LIKE a very hearty, but cool supper, nice enough for guests, you'll enjoy this veal masked with mayonnaise. Served on a platter with peach halves filled with cottage cheese, buttered green beans, whole wheat bread and butter sandwiches, sherbet and cookies, nothing could be nicer for a porch and picnic supper! Veal Masked with Mayonnaise (Serves 6-8) 1 breast of veal (4-5 pounds) 1 large onion, sliced 2 teaspoons salt teaspoon pepper 1 stalk celery 6 cups boiling water 1 envelope plain gelatiu 3 tablespoons cold water 1 cup mayonnaise Place veal breast, onion, salt, pepper, celery and boiling water in large kettle. Bring to a boil. Cover and simmer gently for 2Vz hours or until meat is tender. Drain, reserving reserv-ing liquid. Remove meat from bones and cut in coarse fffiXj pieces. Strain ((S liquid and reduce f to Vz cup by boil- JSSW P" ing uncovered. iSiSik Pack meat in j Ji?5vW small mixing jg bowl and add liq-.. liq-.. .AnmaTiiwrt ui(j. T,et stand until cold. Cover with waxed paper and chill overnight under a heavy weight. Turn out on flat plate. Soak gelatin in cold water for 5 minutes. Dissolve over boiling water. Add Blowly to mayonnaise, stirring constantly. con-stantly. Pour mixture over veal, 1 spreading with spatula to coat meat I on all sides. Garnish with slices of j stuffed olive and watercress. Chill i until serving time. Cut in wedges. SAVORY TONGUE, chilled, then sliced thin is an excellent picnic meat. Serve around macaroni or potato salad, molded pear-raspberry salad, muffins and butter, and a fresh-strawberry-pineapple fruit compote. Savory Smoked Tongue (Serves 6) 1 3-pound smoked tongue LYNN CHAMBERS' MENU Chilled Fruit Juice Sliced Smoked Tongue Carrot Sticks Sliced tomatoes with Herbs Eye, Whole Wheat and White Bread Butter Assorted Olives Relishes Pickles Peach Halves with Ice Cream Cookies Beverage Recipe Given Vi cup vinegar 2 tablespoons sugar 2 bay leaves 12 whole cloves 1 onion, sliced Rind of 1 orange, cut In pieces Wash tongue and place in kettle. Cover with cold water, bring to a boil and pour off water. Add enough cold water to cover of tongue. Add remaining ingredients and cover. Simmer for 3 to 4 hours or until fork tender. Cool in liquid. Remove Re-move skin; chill and cut in thin slices. BRISKET OF BEEF, prepared in the following way makes an excel-lent excel-lent and tasty dish when teamed with JS green salad XL Uy) tossed with to--- matoes, corn on Alflfca e cob, fruit rAlT'il ' gelatin, cookies EUlll ' J "F or cake and ' a beverage. Peppery Beef Rounds (Serves 8) 4 pounds boneless brisket of beef 1 tablespoon peppercorns 1 teaspoons salt teaspoon ground allspice 2 tablespoons fine dry bread crumbs 1 teaspoon garlic salt 1 onion, sliced Have butcher pound brisket flat. Wipe meat with damp cloth and place on board. Score meat lengthwise length-wise and crosswise with a heavy knife on both sides. Place peppercorns pepper-corns and crush with small hammer ham-mer or mallet. Sprinkle meat with crushed pepper, salt, allspice, crumbs and garlic salt. Roll meat tightly lengthwise. Cut in two crosswise cross-wise pieces. Tie firmly with string. Place in heavy kettle; add onion and cover with hot water. Cover and simmer for 4 hours until tender. Cool in broth. Chill, then cut in thin slices. NEW AND different "burgers" that offer a treat in eating are these made mainly of tuna fish, cheese and ripe olives. They're easy to mix and make inside, then cart to the porch for supper: Tuna Burgers (Serves 6) ii cup ripe olives 1 6!i-ouuce can tuna fish 1 cup chopped celery cup diced American cheese Yi cup mayonnaise Yi teaspoon grated onion Yi teaspoon salt 6 hamburger buns Butter Cut olives from v pits into large pieces. Flake tuna fish, coarsely. Blend lightly together the olives, celery, cheese, mayonnaise, onion and salt. Cut buns in half and hollow hol-low out center. Butter inside and fill with tuna mixture. Replace tops. Place in deep pan and cover closely. close-ly. Bake in a moderate (350) over for 15 to 20 minutes or until heated through. LYNN SAYS: Here are Food Combinations Well Worth Trying Ever have two vegetables left and wonder if they can be used together? to-gether? Lima beans team with corn kernels and a bit of cream; lima beans will also go together with string beans and a bit of melted butter but-ter and lemon juice. Chilly and crisp is this salad that alternates very thin slices of salted cucumber with thinly sliced onion rings and lettuce hearts. French dressing is indicated. Put plenty of parsley in youi next batch of creamed chicken for a green color note. Serve on boilec rice. This is easy as well as good Dip your fish fillets in flour before be-fore frying in butter. Add som bacon or salt pork while cookinf and don't forget to serve with lemor and tartar sauce. Poach halved apricots in thei own syrup and let cool. Fill two oi three of the halves with vanilla ics cream and set them on a larg macaroon. Serve with apricot syrui and flavored whipped cream. |