Evening star., 1932-09-02
Some Summer Suggestions
Menus Prepared With Aid of Mechanical Refrig-
erator-Two-Dish Meals-Salad Combinations
and Special Desserts-Treatment of Nuts.

|
Shredded cabbage with onion and
tomatoes.
Asparagus tips, tomato. and lettuce.
Cooked and diced potatoes, string
beans, beets, carrots, lettuce.
Sliced tomatoes, cucumber, and cress.
Caulif1ower, asparagus, and any salad
green.
Grated carrots, celery, and lettuce.
Crisped celery stuffed with cheese
and green onions, on lettuce.
Tiny picked beets, young string
Sliced radiShes and cucumbers on
lettuce.
Carrots, peas, and chopped green
pepper on lettuce.
Pears, cream cheese balls, and lettuce
Grapefruit, orange, and romaine.
Pineapple, bananas, cherries stuffed
with nuts, on salad green.
Grapefruit, pineapple, and mara
schino cherries.
Among the heartier salad combina-
tions, chopped celery, finely cut cooked
ham, and cooked peas, in almost any
convenient proportions, combined with
mayonnaise, is good. A hot bread and
dessert make 1t meal. Cottage
cheese to which chopped celery and
nuts of some kind, preferably walnuts
or pecans, have been added, is another
good, hearty salad. The cottage cheese
should be formed into balls about one
inch in diameter
A sort OF salad sandwich may be
made by combining finely-chopped
celery with chopped pickles and chop
ped stuffed olives then blended with
mayonnaise and spread On thin but
| tered bread. This filling is very good
with whole wheat or rye bread.
How to Treat Nuts.
Nuts are used in so many ways 1t is
well to know how to treat them. All
nuts, particularly hazel nuts and al
monds, will yield good results when
treated in the following way: Take
several pounds of nuts at time and
without removing the shells place them
| in a roasting pan. Distribute them
evenly so that they will lie out more
than several layers deep. Roast them
| in a moderately hot oven for IS min
utes. After the first quarter of an
hour of roasting, mix the nuts at fire.
| quent intervals, about every five min
utes, tasting them at the same time.
At the end of three -fourths of an hour
the nuts will be ready. Remove from
the oven, let them cool. then put them
in tin box where they will remain
fresh and crisp for long time. Nuts
when SO prepared will not only be made
far more delicious than when eaten in
| the raw state, but they will be much
more easily digested the starchy cap
sules of the nuts being broken up by the
roasting process.
Special Deserts.
To cut marshmallows without hav-
ing them stick to the scissors or knife,
put in a bowl the required number to
be used in a salad or dessert, pour over
them ice water or cold water, and i'm
mediately drain. You will find that
they will then cut without any stick
| ing, and q good deal Of time will be
saved by using this method, also more
uniform pieces can be obtained. II
pink marshmallows are desired, let
| them soak for about two hours in the
| Juice of maraschino cherries.
Pineapples is never more delicious
| than when served fresh for dessert in
some form When choosing a pine
apple to serve fresh, be sure that it Is
quite ripe and juicy. 1t Is said that
| II the uuills in the top can be easily
pulled out Of the pineapple, it is ripe,
but a good way to tell is to smell it.
! If the odor Is sweet and penetrating, it
] is probably in prime condition to eat.
| Very few people know how to re-
/ move the top from the fruit. To do
| this, hold the pineapple firmly with one
| hand, catch the top with the other
! hand and twist the top around. 1t
| will then come out easily. When you
serve a fruit dessert of either pine
apple or oranges, by all means cut the
pieces small. Pineapple has tiddlede-
wink tendency to fly across the table
and oranges are decidedly difficult to
cut with spoon or even with a knife.
| II pineapples cannot be bought fresh,
the canned Hawaiian pineapple Will
| be found to be almost as fine in flavor
and can be substituted for the fresh
fruit in almost all recipes except
marmalade.
Lemon Pie Supreme.
This lemon pie is very light and
refreshing in Summer To make, add
three-fourths cupful of white sugar to
the Juice of one large lemon and the
grated rind of half lemon. Beat the
yolks of four eggs to lemon color, add
the lemon juice and rind, and COOK
slowly to a custard, using double
boiler. Do not overlook this mixture;
but remove when well thickened. Add
two egg whites beaten stiff, and pour
into q baked pastry shell. Add a
| meringue and brown, being careful not
to leave the pie in the oven longer
than necessary.
| To make the meringue, beat two egg
whites until quite stiff. Add two table
spoonfuls of white sugar slowly, and
stir the mixture very thoroughly and
patiently. Then stir in one-fourth tea
spoonful of vanilla and spread the
meringue over the pie.
Garnish with orange strips made as
follows: Cut the peel Of two oranges
into one-fourth inch strips and soak
over night in water. Drain and boi
until tender. Make sirup of one cup
full of white sugar and half cupful OF
water, add the drained peeling strips
and boil down until very thick. Drain
and roll in white granulated sugar
Vegetable coloring added to the sirur
will give very pretty effects for specia