New Britain herald., 1915-07-28
DELICIOUS DISHES FOR SUMMER LUNCHES
Devilled Salmon.

I Open four, one-pound cans of sal
 mon, drain and remove the bones, then flake finely with a silver fork. Add
 three cups of fine bread crumbs, three
 tablespoonfuls of Worcestershire sauce
 cup of melted butter, pepper, salt, one cup or little less of fresh pine- apple juice, and half cup of the
 grated pineapple. Mix all we'll to- I gether then add the stiffly beaten
 whites of three eggs Fill scalloped
 shells, we'll buttered. with the mixture
 and bake to delicate brown. Serve s| hot or cold. garnished with sprays of fresh cress. Cut the cucumbers. se- l lecting dark green, long. thin ons into I quarters, roll them in little salt and I paprika and allow one piece to a DOT l tion, placing 1t beside the devilled 1 fish.
 Macedoine Croquettes.
 Serve the broiled chicken in the usual way. For the creamed arti- chokes one may use the hearts which tbcinE necessary Make rich cream sauce. not too heavy: Open and drain the artichokes and cut each heart in half, then add them to the cream and serve beside the chicken. The raacedoine croquettes should be made from fresh vegetables, cold boiled and chopped fine. They include beets, carrots, potatoes, turnips and three small onions. When they are chopped there should be two cups of beets, one Of carrots, one of tuTnips, one of po- tatoes Stew four cups of fresh peas, and when they are thoroughly done, rut them through puree sieve into the mixture Add a pint of bread of oIf fad h,yf Tar pepper, saIt a dash of sugar and three we'll beaten eggs. Mix all we'll to- gether and form into small croquettes, dust them with flour, roll in egg and fine crumbs, and fry to 8 delicate brown in hot fat. Drain carefully and serve one with each portion of chicken. With this course serve two hot, raised biscuits. cut the size of a five-cent piece. and with little pat l cf sweet butter on each butter plate.
 Pineapple Salad.
 Pare and remove the eyes from four good d-sized pineapples and slice. Then | remove the center core, cut each slice | in fine pieces, placing the pineapple in a. white enamel strainerl over a bowl to | drain and chill. N Squeeze the juice into l the bowl from the hard center cores l when finished. Wash ana chop enough | fine celery to make four good-sized l cups, and add to the pineapple. Take 1 a half pound of roQueforr and two | packages of cream cheese, mash them | together and use enough sweet cream l to make moulding paste, add pepper, salt, half cup of finely chopped l pecan nuts and a teaspOOnfu1 of the | pineapple juice. Mold into little balls | and chill When ready to serve the salad cut the hearts Of three heads of | lettuce in ribbons, mix with the pine | apple and celery, add mayonnaise, toss lightly and scatter the cheese balls | through the salad. Serve on lettuce leaves garnished with olives and strips l of red pepper. heapins . little extra 1 mayonnaise on top of each portion.
 Frozen Strawberries.
 Select three quarts of ripe straw berries; wash, hull ana place in l deep bowl. Add two pints of sugar | and set them in fairly warm place | until they begin to melt together, stir | ring them with 8 wooden spoon every | once in while. When ready, add | two pints of heavy cream, the stiffly | beaten whites of two eggs ana freeze | When frozen, but not quite hard, the l mixture may be removed and packed | in individual moulds, If desired, or it | may be served in glasses with a spoon- | full of whipped cream on top and a l ripe strawberry in the center. Serve | dainty small cakes with the frozen fruit.
 Tea Punch-Relishes.
 Make tea punch In the following way: Pour two quarts of boiling wa ter over six tablespoonruls of Ceylon tea; let 1t steep for fve minutes. Strain, and while it is cooling add | eight tablespoonfuls of sugar, six slices of lemon, six cloves, eight raaraschino cherries. When cool | strain into 1t the juice left from the pineapple. and when ready to serve pour in tall glasses half filled with shaved fec and place in each glass ono