The Washington times., 1929-06-28
The Porch Supper Made
Easy With Aid of the
ElectrOIux Gas
Refrigerator

The atmosphere of summer hog
pitaltty is a very real something
either felt or missed. We love to
go to some friends homes during
the hot weather season. In others,
we never feel quite at ease! What
causes the difference? The answer
is quite sinple-a hostess unafraid.
Fear about what people will think
about her home or herself, fear for
the service when everything Is hot
and sticky, fear concerning the re.
freshments-all combine to CONCEAL
the atmosphere of genuine hospital.
ity on hot summer day. Poise.
ease, assurance in a hostess, are as
cheering as a cold drink, as appeal
ing to friendliness as low lights.
The porch supper on a warm day
gives any hostess a charming OPP
portunity to entertain her friends.
happily and easily, A screened-in
porch with few flowers here and
there will work wonders for the
aesthetic taste. The food to be
served should be appetizing, cold
and refreshing, the variety should
include an appetizer, a meat, a
salad in some form. a dessert and
a beverage or beverages. With the
aid of an Electrolux Gas Refriger-
ator, and new 1929 Garland Gas
Range the main dishes can be pre-
pared in the early morning. / am
offering a suggestion for Fourth
of July porch supper menu.
Pineapple and Red Cherry Cocktail
Jellied Veal Garnished
With . Sprig of Mint
Potato Chips Curled Celery
Lettuce and Cream Cheese
Sandwiches
Cucumber Boats
With FirecraCker Oars
Patriotic Pudding
iced Tea
Jellied Veal-A knuckle Of veal,
II onion. few slices of carrot, /
stalk celery, salt and pepper. Place
the veal in boiling water, simmer
until tender together with the car
veal from the liquid and cool broth
When the meat Is nearly cool. cut
into tiny cubes. Remove the fat
from the broth. Reheat liquor and
stir the veal into 1t. adding salt
and pepper. Soak gelatine in a
little OF the cold broth Il teaspoon
to each pint of liquid, and add to
hot liquid. Pour hot mixture into
individual mods. Let cool, then
place in Eleetrolux to set. Serve
cold, sliced thin and garnished with
a sprlg of mint.
Cucumber BOats-Place head of
cauliflower in cold water for a few
minutes, remove to boiling water
and cook with lid off kettle), until
nearly done. Remove and add equal
portions of purple and yellow veg
etable coloring to Hquid (enough
vegetable coloring to turn the cauli.
flower blush color-try by drop
ping small piece of the cauliflower
in the hot liquid, il not blue
enough, add more coloringl. With
knife, separate cauIiflower and drop
pieces in colored boiling water.
When done remove from liquid and
place In Electrolux to cool. When
ready to serve place medium sized
cucumbers tcut in half, peeled,
seeds removed and followed out).
on crisp lettuce leaf (one-half Gu
cumber to each servingG. fill with
cold cauiiflower. place two strips
red pimfento on each side for oars.
serve with mayonnaise colored red
with beet juice or red vegetable
coloring.
Patriotic Pudding cup milk. 8
egg yoFks. Il cup sugar, 3 egg
whites, IN cups Xxx whipping
cream, 4 teaspoon salt, !. n cup
macaroons, 2 teaspoons vanilla.
Make custard of eggs, milk and
sugar Cool. In making the Gus.
tard, heat sugar and milk, add we'll
beaten egg yolks gradually. pour
In top Of boiler, and cook for five
minutes. stirring constantly. Ss-