Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-08-01
Meatless Summer Dishes
One Should Avoid Too Many Meals Made Up
Entirely of Cold Food-Energy May Be
Saved in Early Hours of Day.

/ all the ingredients into buttered
| baking dish and bake until brown.
/ Serve hot
/ With Rice and Gravy.-Cook one cup
| full of rice and one teaspoonful of salt
| in three cupfuls Of boiling water for
| ten minutes Drain add half can
| of tomatoes and a tablespoonful Of
bacon Dripping and simmer until the
liquid is entirely absorbed.
Made With Cheese.
| Many mixtures OF Nsufchatel or
cream cheese with vegetables or fruits
and seasonings may be used as spreads
for sandwiches or served in salads in
balls or various other attractive forms.
Cheese Souffle. Make white sauce Of
two tableSpoonfuls Of butter, two table
spoonfuls of -four, half a cupful Of
scalded milk and half a teaspoonful Of
salt. Melt the butter, add the -four and
salt. then add the milk slowly and bring
70 a boil Remove from the fire and
add one-fourth cupful Of grated Ameri-
can cheese. or cut the cheese in small
pieces, then add three egg yolks. Fold
in the stifhy beaten egg whites. Pour
the mixture into buttered baking dish
and bake for 30 minutes in slow oven
Serve in the same dish.
Cheese Losf.-Mix one Cupful Of cooked
h0niny grits or rice with one cupful OF
mashed or boiled and chopped potatoes
half a cupful of canned peas, one
fourth cupful of canned tomatoes one
tablespoonful of minced onion, one-
third cupful of grated cheese. two tea
Spoonfuls of salt and little paprika.
Shape the mixture into loaf. Bake In
slow oven for about 80 minutes. Serve
with pimento sauce, brown sauce or
horseradish sauce.
Bean and Cheese Rarebit.-Melt two
tablespoonfuls of butter in a saucepan
and add one cupful of baked bean pulp.
Stir over the fire for S minutes. Re-
move from the fire, add about a cupful
of cheese, half cupful of milk, one
fourth teaspoonful of salt, one tea
spoonful of horseradish or table sauce
and a dash of paprika. Stir until the
cheese is melted. Serve on crackers or
toasted whole-wheat or rye bread
Cheese Roulettes. two cup
fuls of mashed potatoes with one-fourth
cupful of milk, four tablespoonfuls of
grated cheese, half a teaspoonful Of salt
and a little paprika. Beat the mixture
until it is light. Drop by spoonfuls into
CREASED muffin pans. Brush the tops
with beaten egg and brown them IN
moderate oven Serve alone or as a
border for creamed FISH.
Meatless Salads.
Light salars are cooling refreshing
and stimulating to the appetite. BY
acquiring the habit of eating one or two
salads every day in Summer more va
riety of fresh fruits and green vege-
tables will be introduced into the menu.
Good salads may be so simple in con-
struction that they may be prepared in
five minutes. When preparing, first
have all the ingredients cold and all
greens crisp and dry. Salads should be
served daintily and arranged attractive
Tyson the plates II a little thought is
used combinations may be secured that
will not be found in cook books, but
which will utilize leftovers In an at
tractive and palatable way.
Salad of Summer Vegetables.
solve one package Of lemon gelatin in
boiling water, add one teaspeonful of
salt, one tablespoonful of vinegar and
a few drops of green vegetable eoloring.
When slightly cooled and thickened add
one and one-half cupfuls of chopped
cucumbers, one cupful Of chopped green
onions, half a cupful of grated carrots
and half a cupful of chopped celery,
Serve on lettuce and garnish with
Thousand Island dressing and radish
roses. To make the roses cut the skin
back from the round, red radishes to
make petals
!. Fruit and Cheese Salad.-Arrange
slices of raw or canned pineapple on let
tuce and into the center of each slice
place q ball made of cream cheese
mixed with chopped nuts or green pep
per or pimento, seasoned with salt.
Another way TO prepare Is TO arrange
the pineapple slices on lettuce, cover
them with cheese pressed through a
potato ricer and sprinkle on a little
salt and paprika.
Frozen Salads.
For company meals or refreshments
for Summer parties there is nothing
daintier or more refreshing than the
frozen salad. 1t answers the purpose
of both salad and dessert. accompanied
by crisp crackers or a suitable sand
Wich These salads may be frozen in q
common ice cream freezer or in an
electric refrigerator.