Show a BUFFET SUPPERS it if theres one season of the year when you like to feel really tree free from the heat of the kitchen then summers that season you can do it easily too if plan and prepare COOL C O 0 O 0 L meals in the early hours of the day before the heat becomes sweltering then stay strictly out of the kitchen until suppertime make mealtime during these months as simple as possible not only will you be the more charming for doing less work but your family will enjoy the simplicity as a change one of the answers to this is buffet service an attract attractively ve arranged table on the summer porch is a tonic for hazy summer appetites sandwich loaf for chicken filling use 1 cup ground cooked chicken vt cup ground almonds 2 to 4 tablespoons chopped celery salt to taste lemon iemon I emon juice to flavor salad dressing to moisten mix chicken chic kep celery and almonds season with salt and lemon juice and add enough dressing to give spreading consistency for egg filling use 4 hard cooked eggs cup chopped cooked bacon or Vs cup stuffed olives chopped salt to sea season son few drops worcestershire sauce salad dressing or cream to moisten chop eggs add bacon and worcestershire cester shire sauce moisten with salad dressing to give spreading consistency sis tency remove the crusts from an uncut loaf of day old white sandwich bread slice lengthwise to make three or four slices about 34 inch thick its a good idea to have the bottom slice thicker than the other three since it helps in placing the loaf when served spread slices except top and bottom with creamed butter mayonnaise then with different fillings use chicken filling between two slices egg filling for the next and chopped vegetables moistened with mayonnaise tor for the third or tomato slices stack and cover top and sides with soft cream cheese piled like frosting garnish with thin radish sli slices ces and dust with chopped chives chill in the refrigerator several hours before serving its better not to use lettuce because it offers slicing difficulties after the loaf is served for the cream cheese frosting use 14 to pound of cream cheese add rich milk or cream to make a thick paste beat cheese and cream until evenly mixed and of good consistency sis tency for spreading spread over loaf to give a fluffy effect as though you were swirling icing tomato cheese salad serves 8 10 I 1 can 10 ounces condensed tomato soup 1 tablespoon butter LYNN SAYS when you thirl think the thermometers going to burst then think cool eat cool act cool and be cool drink plenty of water and cooling beverages be gay and have your meals casually out on the shady porch on a bright table cloth serve things buffet style for make it easier all the way around less table setting less dishes and less to do no one may feel much like eating and people generally eat less during summer months but they must still have the proper diet so bring out your crisp garden salads a d S c hilled chilled main dishes and assorted fruits be cool THIS WEEKS MENU sandwich loaf tomato cheese salad honey and nut bran muffins spiced rhubarb jam cool beverage chilled assorted fruit plate recipe g given iven I 1 1 tablespoon grated onion ph 1 tablespoons gelatine 14 4 cup cold water ato 6 to 8 ounces cottage cheese cup mayonnaise salt to taste acup 1 cup chopped cucumber scup 1 cup chopped celery cup sliced radishes cup finely chopped onion lettuce tart trench french dressing heit heat the tomato soup butter and grated onion soften gelatine in cold water and add it to the hot tomato mixture add the cottage cheese and mayonnaise stir the mixture thoroughly and salt it to taste let the mixture cool until it thickens slightly then add the chopped vegetables pour into a large ring mold or individual molds and chill until firm when ready to serve on crisp lettuce use a tart trench french dressing with this salad muffins that will bake in a few minutes will give your meal a tang and zest that will bring cheers from the family these are so good want them often tor for any meal of the day if made in the smaller muffin tins make a grand addition when you have the ladies in for luncheon ifil honey loney and nut bran muffins i makes 16 large muffins cup honey 1 cup flour va V to vi teaspoon soda vt teaspoon salt 2 cups bran cereal 1 tablespoon melted butter 1 cups milk 34 cup walnuts chopped fine sift together flour soda salt and mix with bran cereal add other ingredients place in greased gem pans and bake in a quick oven degrees tor for 2530 25 30 minutes A jam spicy and delicious to go with your muffins is this one which needs only a few minutes cooking and is therefore guaranteed not to make your kitchen unbearably hot spiced rhubarb jam with orange makes 7 6 ounce glasses 3 cups prepared fruit 4 cups sugar 1 box powdered fruit pectin to prepare fruit trim and slice fine do not peel about 2 pounds of small red stalked rhubarb add 1 cup of sugar mix let stand for 15 minutes this cup of sugar is added in addition to the ones specified above add 1 teaspoon each of cinnamon cinamon and cloves and grated rind of 1 orange measure prepared fruit into a 5 to 6 quart kettle filling up last cup or fraction of a cup with water if necessary place over the hottest fire add fruit pectin mix well and continue stirring until mixture comes to a hard boil to reduce foaming vi 24 teaspoon butter may be added pour in the 4 cups of sugar stirring bring to a full rolling boil and boil hard I 1 minute remove from fire skim pour quickly into glasses paraffin at once released by western newspaper union |