The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1929-06-08
By Beatrice Fairfax
FOR SUMMER
MEALS


fruit cocktail, includes pressed
meat, potato salad or potatoes
piquant. q head lettuce salad with
French dressing and . cold or
frozen dessert, requires but little
time or heat in its preparation.
If served frequently, an extra
vegetable Is needed and this may
well be the one hot dish of the
meal Peas, asparagus or string
beans cook quicl1ly-20 minutes
is usually sufficient-and served
with butter they are almost no
trouble at all.
For supper, egg or cheese sand.
witches with q green pepper or
cress salad, Strawberries ana
cream and iced chocolate or tea
will do very nicely.
Salmon and cucumbers are IA
vorite combinations in q hot
weather menu. Turning the usual
form about and serving the
cucumbers with a salmon dressing
il an interesting innovation. Pare
two cucumbers. ice and place in
the refrigerator. Use one cupful
OF shredded, cooked or canned
salmon and be sure to have this
cold also. Slice the cucumbers
on crisp lettuce, sprinkle with
finely chopped onion and salt and
pepper. Add the salmon to stiff
mayonnaise dressing ana serve
with the salad.
Piquant potatoes are o varia-
ton Of the usual potato salad In
that they take the place of hot
potatoes. Use a quart Of finely
diced cold boiled potatoes. Add
two tablespoons of chopped onion,
one tablespoon of chopped pars-
ley, one-fourth teaspoonful of
celery seed, two teaspoonfuls of
salt and one-eighth teaspoonful
Of pepper and paprika. Mix well
and add one.fourth cup of vine
gar. stirring gently. Just before
serving, heat one cup of cream
and one tablespoon OF butter and
work this into the potatoes with
q fork to avoid breaking.
A quickly-made dessert, which
may be chilled to stiffness in the
refrigerator, and requires but =
moment or two Of preparation, il
always useful.
Frozen Fruit Puff
Two tablespoons graduated CELIA
tin, one pint grape, or other sweet.
ened fruit juice, whites four eggs.
three-Quarter cup heavy cream.
Put gelatin in grape Juice and
heat in double boiler until gelatin
has dissolved. Strain into bowl,
set bowl In saucepan of ice water
md THThANH vrnfvfnN~A~ a.
thicken, fold in whites of eggs,
beaten until stiff. Half fill indi-
vidual molds first dipped in cold
water) with mixture. To remainder
Of the mixture add cream, beaten
until stiff. Fill molds with cream
mixture and chill.
Hot-weather meals should not
only taste cool, look cool and help
to keep the body cool, but they
should be such that the woman
who prepared them can keep cool
also. Insofar as possible, the days
cooking should be such that it may
either be done early in the morn.
ing, prepared in a fireless cooker
of one quickly cooking type which
requires only few moments on
the gas, electric or oil stove. Sun.
days meals should be preparable
on Saturday. An occasional roast
will help out the weeks meals,
but this should be cooked by fire.
less or electric cooker If possible.
Some women are wise enough to
let the weeks roast bake during
the evening while they enjoy the
cool Of the front porch or a game
of bridge with friends in the cool
living room remote from the heat
OF the kitchen.
Spiced Ham
One slice ham, three-quarter
inch thick; two teaspoons mus
tard. five tablespoons brown sugar,
Juice half a lemon, quarter cup
water, two bananas.
Reserve portion of ham for ham
and spinach pudding. Put remain.
der OF ham in baking pans. cover
with mustard and three table.
spoons sugar, surround with lemon
juice and water and put in a hot
oven OF at 400 degrees Fahren-
heit and bake fifteen minutes.
Cover with halves Of banana,
sprinkle with remaining sugar,
and bake fifteen minutes longer,
basting frequently with liquid
in pan.
Maple MarshmalIow Sauce
Heat half cup maple syrup to
boiling point, remove from fire.
add two heaping tablespoons
marshmallow cream and few
grains salt and beat until smooth.
And for the next day the
spinach and ham pudding:
Spinach and Ham Pudding
One and q half tablespoons
butter, one and q half table,
spoons flour, three-Quarters cup
milk, two eggs, one and half
cups spinach and cooked ham,
salt and paprika.
Melt butter, add flour, when
smooth add milk and stir until
sauce boils. Add eggs well beaten
and chopped spinach and ham.
Season and pour into creased
baking dish and bake.