New Britain herald., 1930-07-30


 By Mrs. Pcnrose Lyly
 Luncheon on the porch CT under the leafiest tree on the lawn is q thought to make hospitality thrive. Bright china. sparkling glassware, sturdy out of door furniture com- bne to create happy note in the informal tray luncheon. Armed with this summertime equipment, Nou can greet unexpected guests with an easy conscience on the hottest Of days.
 For these tray luncheons re quire very lit.lo preparation. Yet hy selecting appropriate foods, they can be as nourishing and de- licious as an indoor feast. The main requirement for the tray itself is size and strength, Your china in some gay flowere1 pattern, silver. napkins, glasses, as well as the food, go on the tray in the kitchen. When you have carried the tray 10 the porch or | sheltered nook on the lawn Or to the open window under an avn ing. there is no more 10 be done. except to enjoy 1t with your guests.
 Seek Balanced Meal Although the food is to be sim pie, your meal should be we'll b1l- anced Even on the hottest day $ the rule should be something hot and something cold. A soup makes the best hot dish, especially a pUree. because it stays hot lolg time and also contains much food | value.
 The following recipe produces . splendid puree In a sauce pan heat together one can of split pea soup, an equal amount of left-ovol mashed potatoes. l-2 cups c milk, drops of Worcestershire sauce, 1-2 teaspoon of sugar, sal and a little cayenne. Do not al low 10 boil. Pour this into china bowls just before taking out thu tray. With it serve plenty of ho buttered toast.
 A substantial salad in Ia-g' bowl will be the main dish B2I fresh beans, peas and carrots T separate waters with little suy4, added to revive garden freshness Drain ard chill. Just before se1r ing, place in bowl with raw celery ] green peppers chopped coarcelv sliced tomatoes and at least tw' kinds Of salad greens. If celery i not obtainable. shredded cabbag' may be substituted. Mix thor oughly with French dressing,
 A fruit salad moulded in lemol gelatin and mayonnaise and chill ed in the refrigerator offers an other possibility for the hostes who would tempt languid summc appetites. Serve this on a fla green dish garnished with lettuc' and ripe and green olives.
 Use Cold Cuts
 Other main dishes can be col cuts served with tart currant iel ly. garnished with uatercress an hard cooked eggs. Use thin slice of tongue, chicken or any otha meat on hand. Variations on thi main dish require only ingenuity A loaf of ground or chopped mea, deftly seasoned with salt, paprika mayonnaise and a dash of min, and held firm with a small amour of gelatin, answers the desire fo ease of preparation and economy o material
 With this course. either hot bis cults. made light and fluffy wit special cake flour, or rolls heate in the oven until crisp. should } served.
 Dessert follows the note of sim plicity. yet achieves color an nourishment by q bowl Of aasorte small candies. This is q delight flu! way to add sweetness to tn ut-of door luncheon without cS tra work in the hot kitchen ( extra plates.
 Your beverage can be iced te O. coffee. If any of your guest cannot drink coffee or tea, ser9 some other fragrant drink. Ice carbonated waters with slices ( lemon are cooling and sparkling.
 So, you see how easy it is serve luncheon where it's cool an shaded The shops arc full { lovely new furniture for this kin Of meal And the young sons the family can design many COT { vcnient tables and stools wi i boxes and a few cans of brig! lacquer paint.