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Show v i : - - 1 I ' ' ' ' ' i , ' '- F ' ' - Keep Cool With Shrimp Salad in Aspic (See Recipes Below) Keeping Cool There are still warm days ahead through late summer and early ialL and plenty of opportunity for keeping keep-ing cool. Formerly It was thought that one should eat extremely lightly of just low - calorie salads sal-ads with hardly enough nourishment nourish-ment for the body, and cold drinks. Now we recognize the necessity ne-cessity of using pnmiph nrnteins In the diet to keep the body in good condition, and also know that a cup of hot soup will be as cooling as the coolest drink. Naturally our proteins may be in the form of salads for we like them especially well in the summer. Here ; is a good one using a shrimp in aspic, both cooling and nutritious: Lemon Aspic. (Serves 6) 2 tablespoons gelatine U cup cold water Hi cups hot water H teaspoon salt 1 tablespoon sugar cup lemon juice , 1 cup cooked or canned shrimp 1 cup chopped celery Chicory or other salad greens Sprinkle gelatine into cold water. Add hot water, salt, sugar and lemon lem-on juice. CooL then add shrimp and celery. Chill in ring mold. Un-mold Un-mold on crisp salad greens. Fill with: 'Shrimp Salad. (Serves 6) cup cooked or canned shrimp 2 tablespoons french dressing 1 cup diced celery 1 cup lettuce, cut in pieces 1 cup peas Mayonnaise to blend Marinate shrimp 15 minutes in french dressing. Combine with re- Lynn Chambers' Point-Saving Menus j Strained Vegetable Soup Shrimp Salad in Lemon Aspic Rye Bread-Cream Cheese Sandwiches Olives " Pickles Peach Crumble Recipes Given salad dressing to moisten. Serve on lettuce and watercress. If you are looking for fruity salads, sal-ads, there are any number the family fam-ily will like: Fruit Ginger Ale Salad. (Serves 6) 1 tablespoon gelatine cup cold water or fruit juice cup orange or other juice 2 tablespoons sugar 2 tablespoons lemon juice teaspoon salt 1 cup ginger ale 1 cup fruit Soften gelatine in cold water. Place bowl over warm water and stir until gelatine is dissolved. Add sugar, salt and ." fruit juice. Cool P n S'CV and add ginger il Lc jfefew) ale. Chill, and SS2 jW I when mixture be- -IFld ijv'-v gins to thicken, " ' add fruit cut in small pieces (canned pineapple, ' pears, apricots, cherries or fresh fruit such as oranges, apples, grapes or bananas). Two tablespoons ol ginger may be added if a high ginger gin-ger flavor is desired. Turn into individual in-dividual molds that have been rinsed . in cold water. Chill. Unmold on lettuce and serve with mayonnaise. Best Salad. (Serves 6) - 1 tablespoon gelatine Yi cup cold water 1 cup cooked salad dressing 1 cup cream or evaporated milk, whipped 1 cups chicken or diced veal cup almonds, blanched and chopped cup malaga grapes, canned pineapple or oranges Yz teaspoon salt Soften gelatine in cold water. Place in dish over boiling water and stir until gelatine is dissolved. Cool and combine with salt, salad dressing, dress-ing, whipped cream or whipped evaporated milk. Fold, in chicken, using white meat, almonds, and skinned grapes, seeded and cut into pieces. Turn into mold, rinsed with cold water, and chill until firm. When firm, unmold and garnish with lettuce, let-tuce, almonds and grapes. Fiuit desserts? Here are two Willi apricots and peaches: Peach Crumble. (Serves 6) 8' fresh peaches, sliced Y cup water 1 teaspoon lemon juice cup flour 1 cup brown sugar 2 tablespoons butter Yt teaspoon salt Arrange peaches in buttered baking bak-ing dish; sprinkle with water and lemon juice. Blend sugar, flour, butter but-ter and salt together until mixture resembles rough cornmeal. Sprinkle Sprin-kle over peaches. Bake in a moderate mod-erate oven (350 degrees) until peaches are soft and top is brown and bubbly, about 35 minutes. Apricot Dessert. Fill honeydew melon ring with orange or-ange sherbet and garnish with apricots apri-cots halved and peeled, marinated in lemon juice and cantaloupe balls. Gel the most from your mat! Oft your mfat roatting chart from Afi. L7in Chambrrs by writing to her in rare of eslrrn yewspaprr L nion, 210 I South Drsplnincx Street. Chicrtao 6, HI. j I'lrase srnd a ttamprd, trlf-aflfirrurd j eni rlnpp for nur reply. j Released by Western Ncv.fr. P'-r Union.' maining ingredients. ingredi-ents. Garnish the lemon aspic with lemon quarters and shrimps. Do you ever ' feel that potato salad has a fiat taste? That ran easily be remedied by marinating the cubed' potatoes in french dressing dress-ing to give them an extra flavor. Creamy Potato Salad. (Serves 6) 4 cups cold, boiled potatoes, cubed A cup french dressing 13 teaspoons salt 1 medium onion, minced i hard-cooked eggs H cup diced celery, 3 slices bacon, fried and crumbled 6 sliced radishes H cup mayonnaise or boiled dressing dress-ing Marinate potatoes in french dressing dress-ing one-half hour. Toss together with remaining ingredients and serve with cold meats, wedges of tomato and cucumber slices. Chicken Salad. (Serves 6) 2 cups diced chicken or veal Vi cup diced celery Yi cop sliced, toasted almonds Salad dressing Mix all ingredients with enough Lynn Says Go-Togethers : Some foods served together are inspired combinations. com-binations. You'll like: Roast loin of pork with minted mint-ed applesauce, creamed onions, brown bread and coconut cake. Curried Chicken with boiled rice; corn muffins with fig jelly or jam, or quince honey; lettuce salad; date and nut pudding with cream. Beef en casserole, with potatoes, pota-toes, csrrots and green beans; apple ap-ple salad; bread and butter pickles; pick-les; bread with plum jam; peach j crumble. |