Evening star., 1932-06-10
Summer Suggestions
Hints for Cool Sunday Suppers, for Eating on the
Porch or in the Garden, With Note
On Club L,1ncheons.

fit into the popular Sunday night trays
Then there Is cellophane, that beautl-
full transparent glossy sheet now to be
had in colors. Use it to wrap cakes for
the picnic hamper, or for the afternoon
tea tray that Is to be served out under
the trees. and use it. or else vegetable
parchment paper, or wax paper, to pro-
tect foods before putting them away
in the refrigerator.
Sandwich Piate-On plate arrange
three half-sandwiches. one made from
dark bread with filling OF chopped
chutncy end chopped caShew nuts sea-
soned with lemon Juice, the second a
cornucopia lined with lettuce and FILL
ed with chopped lobster meat and may
onnaise dressing, and an open sandwich
of date nut bread with cream cheese
border Garnish with radish, stuffed
olive, and chicory leaves.
A crisp chilled salad makes an es-
pecially good main course for party
refreshments in Spring and Summer,
since it is usually easier to keep things
cold than to keep them hot. and they
are more desirable cold at this season,
ard the little delays often encountered
in serving a number of people do not
then matter So much
The tuna fish salad which is given
below is basic recipe, in wtich salmon.
crab meat. shrimps. lobster. or part
chicken and part veal may be Used in
place of the tuna fish If you wish. A
few nut meats add surprise, and
finely cut celery gives crispness TO the
mixture. If preferred. you may use
half a cupful of chopped stuffed olives
in place of the celery. The substitu-
Nf ~, ,;rtr& f~~ Erl, ov,l
shredded lettuce in place Of celery.
with the addition of half a cupful of
canned pineapple, makes another de-
licious salad
Tuna Salad-Put the contents Of
a small can Of tuna fish in a strain
er, rinse with hot water, drain, sep
arate into small pieces. and add one
cupful of celery cut lengthwise and
crosswise in fine pieces. Add a few
grains Of salt and mayonnaise to
moisten. Serve in nests of lettuce
leaves with dash Of paprika. For
variety add eight nut meats broken
into pieces, or use half a cupful Of
olives cut fine in place of half a
cupful Of celery.
For a more elaborate service you can
cut the top from tomato, completely
hollow out the inside, and fill it with
tuna or chicken salad. smoothing a
spoonful Of mayonnaise over the top
and garnishing it with tiny shapes cut
from green pepper. Another popular
variation is chicken salad served on a
slice of pineapple. In this case you
would use celery and nuts, but no pine
apple in your salad.
For good vegetable salad. use a
combination CT carrots, peas, beets.
string beans and potatoes. Arrange the
vegetables in piles on the lettuce in
stead of having them all mixed to-
gcther. This not only makes a prettier
service. but it gives an opportunity for
every one to take the vegetables he
or she prefers. Leftover vegetables may
be nicely utilized in this way. and, of
course. any desired combination may
be used.
For a change. you may garnish a
salad with petals cut from a pimento.
put in center of sifted egg yolk and
stem of watercresS, and edge the
platter with crisp little lettuce, water
cress and ripe olives for color contrast.
Desserts.
Marbled coffee jelly served with
little sponge cakes is convenient des-
sert which may be made ready the day
before serving. Tall parfait glasses are
best for serving this combination of
plain and whipped gelatin 1t is best
to reserve only third of the mixture
for beating. The gelatin beats up very
light and fluffy, and this materially
increases the amount you want to serve.
You will want plain cream or boiled
custard on beaten jelly rather than
whipped cream. as this Is too much
like The jelly itself
Marbled Coffee Jelly-Soak one table
spoonful OF gelatin in one-fourth cup
full Of cold water, dissolve in one and
one-half cupfuls of hot coffee, and add
one-fourth cupful of sugar. Stir until
the sugar is dissolved When the lelly
begins to stiffen. beat one-third of it
until light. Serve in glasses. alter
mating plain and beaten jelly, and pour
cream over all.
Bridge Cookies-Shape your favorite
ccoky mixture with small heart, dia-
mond spade and club cutters. After
baking, frost the hearts and diamonds
with confectioner's frosting colored red,
and clubs and spades with melted
sweet chocolate or confectioner's FROST
ing made brown with melted chocolate
Sailed Nuts-Blanch raw nuts by
pouring boiling water over them and
allowing them to stand for three min
utes. Then pour on cold water and re-
move the brown skins. Put the nuts
on a towel or cheesecloth to dry SLOWLY
for several hours. Sprinkle one pound
of blanched nuts with one teaspoonful
of oil and put into hot oven to brown,
after removing from oven.