The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1930-07-22
TruyFeaSt
Appropriate
inSnnn1eY
BY MRS. PENROSE LYLY
Written for MA Service

Luncheon on the porch or under
the leahest tree on the lawn is a
thought to make hospitality thrive.
Bright china. sparkling glassware,
stury out-of-door furniture combine
to create a happy note in the infor-
NAL tray luncheon.
Armed with this summertime
equipment, you can greet unexpect-
ed guests with an easy conscience
on the hottest Of days.
For these tray luncheons require
very little preparation. Yet by Sc
lecting appropriate foods. they can
be as nourishing and delicious as an
indoor feast.
The main requirement for the tray
itself is size and strength. Your
china in some gay-flowered pattern.
silver. napkins, glasses, as well as
the food. 60 on the tray, in the
kitchen.
Meal Should Be Balanced
When you have carried the tray
TO the porch or a sheltered nook on
the lawn or to the open window
under an awning. there is no more
TO be done, except to enjoy IL with
your guests.
Although the food is TO be SIM
pie, your meal should be well bal
anced. Even on the hottest days,
the rule should be something hot
and something cold.
A soup makes the best hot dish,
especially a PURGE. because it stays
hot a long time and also contains
much food value.
The following recipe produces a
splendid PURGE. In sauce pan,
heat together one can Of split pea
soup, an equal amount of leftover
mashed potatoes. 2i5 cups of milk,
3 drops of Worcestershire sauce, Z
teaspoon of sugar, salt and a little
cayenne. Do not allow TO boil. Pour
this into china bowls just before
taking out the tray With it serve
plenty Of hot buttered toast.
Salad Is Main Dish
A substantial salad in a large bowl
will be the main dish Boil fresh
beans, peas and carrots in separate
waters with a little sugar added TO
revive garden freshness. Drain and
chill.
Just before serving, place in bowl
with raw celery, green peppers
chopped coarsely. sliced tomatoes,
at least two kinds of salad green's.
If celery is not obtainable. shredded
cabbage may be substituted. Mix
thoroughly with French dressing.
A fruit salad nodded in lemon
gelatin and mayonnaise and chilled
in the refrigerator offers another
possibility for the hostess who would
tempt languid summer appetiteS.
Serve this on a fiat, green dish gar
nished with lettuce and ripe and
green olives.
Use Cold Cuts
other main dishes can be cold
cuts served with tart currant jel-
", garnished with watercress and
hard cooked eggs.
Use thin slices Of tongue, chicken
or any other meat on hand. Varia-
tons on this main dish require only
ingenuity
A loaf of ground or chopped meat,
deity seasoned with salt, paprika,
mayonnaise and a dash of mint,
and held firm with a small amount
of gelatin, answers the desire for
case of preparation and economy
Of material.
With this course. either hot bis
cults. made light and fluffy with
special cake -four, or rolls heated in
the oven until crisp, should be
served.
Dessert Is Simple
Dessert follows the note of sim
plicity. yet achieves color and
nourishment by a bowl of assorted
small candies
This is a delightful way to add
sweetness to the out-of-door
luncheon without extra work in the
hot kitchen or extra plates.
Your beverage can be iced tea
or coffee. If any of your gusests
can not drink coffee or tea. serve
some other fragrant drink. Iced
carbonated waters with slices of
lemon are cooling and sparkling.
Observes Anniversary