Show 07 4 I 1 t 1 ann q I 1 A A c INN N aa pw W 1 A MR I 1 ak V keep cool with frosty ice box pudding see recipes below summer favorites if app appetites E aites are dawdling a real job confronts the cook summer or winter the body I 1 needs nourishment I 1 and the basic seven focas must be included in the diet 4 to what then must be b done well for one thing the e appetite must be coaxed with new ew and different combinations of food even in summer there should be one hot food in the meal but the cold ones should be very cool and tempting save used fats roundup round up of recipes will help in planning palate pleasing menus for hot summer days veal cheese sandwich makes 6 sandwiches vt 12 pound prepared veal loaf vt 22 cup cottage cheese 6 stuffed olives I 1 teaspoon grated onion I 1 tablespoon mayonnaise butter 12 slices bread chill veal loaf and slice thinly mix cottage cheese chopped stuffed olives onion and mayonnaise place veal slices on buttered bread top with bread spread with cottage cheese mixture A leaf of lettuce may be placed in between serve with pickles and potato chips for lunch jellied chicken and vegetables serves 6 I 1 tablespoon unflavored gelatin 1 it cup cold water or stock iva vi cups hot chicken stock vt 12 teaspoon salt I 1 cup chicken chopped I 1 cup cooked vegetables peas string beans beets asparagus carrots Vs 12 pimiento or green pepper soften gelatin in cold water add to hot stock and stir until dissolved rinse a square mold in cold water pour a thin layer of liquid jelly let stiffen slightly and decorate with pepper and other vegetables arrange the thickening jelly lynn chambers point saving menus veal cheese sandwich pan pried fried potatoes carrot salad pan rolls marmalade fig ice box pudding beverage recipes given chicken and vegetables in layers and chill on lettuce from main dishes and salads we go to desserts these are designed to be perfect foil light endings to meals find them flavor per feet and easy to make red currant and raspberry ice cream makes cups 2 pounds red currants stemmed I 1 pint red raspberries rasp berries I 1 cup granulated sugar I 1 pint cream or evaporated milk whipped vt 14 teaspoon salt vt I 1 2 teaspoon vanilla stem currants wash and drain wash pick over hull raspberries rasp berries combine both fruits crushing coarsely sprinkle I 1 sugar on fruit then let sta stand nd 1 7 bat hour then turn mix in enamel saucepan cover and cook over low flame 10 minutes stirring occasionally to prevent scorching remove squeeze through double cheesecloth to this add the he following syrup vt J cup granulated sugar Vs jj cup cold water stir sugar and water bring to boiling point and boil 5 minutes remove stir into first mixture then strain again through cheesecloth C chill fold in whipped cream salt and vanilla and freeze in hand freezer use three parts ice to one part rock salt freeze until solid then pack in four parts ice and one part rock salt and let mellow for two hours fig ice box pudding serves 10 2 cups dried white figs ii cups water I 1 cup granulated sugar I 1 teaspoon cinnamon few grains salt I 1 tablespoon plain gelatin 14 cup cold water I 1 tablespoon lemon juice iya cups cream or evaporated milk whipped lady fingers cornstarch custard cover figs with boiling water let stand about 10 minutes drain clip stems and grind or chop figs fine add 1 cups cold water bring to a boil and cook about 5 minutes or until water is evaporated remove from heat add gelatin moistened in A 34 cup cold water stir to dissolve cool add lemon juice and blend whip cream and beat into fig mixture line sides of a 14 quart ring mold with lady fingers pour i fig cream mixture into mold chill until firm onto serving plate and fill center with cornstarch custard or serve plain if you wish more detailed instructions on vegetable canning write to miss hiss lynn chambers western newspaper union south desplaines street chicago 6 illinois n ois please dont dons forget to enclose a s stamped sell self addressed envelope for you yom reply released by western newspaper union |