Evening star., 1934-08-17
Food and Drink for Warm Day
Luncheon Dishes and Ice-Box Desserts
Sherbets, Ices and Refreshing Drinks
For Family Use.

TOR q Summer luncheon, indi-
- vidual jellied vegetable molds
Il fish salad; also serve crisp eel
cry stuffed with cream cheese;
nuts, and pimento pineapple sherbet
or vanilla ice cream with mint sauce,
topped with macaroon crumbs and
pecan nuts.
Slice plenty Of ham from one of
those delicious canned ready-to-eat
hams. Make rich cream sauce, and
add yellow cheese to give q good cheese
flavor. Into individual casseroles put
q slice of toast to fit, then a layer of
ham, and cover with the sauce. Put
In q sliced hard boiled egg. more ham
and finish with the sauce. Bake In
q moderate oven for about 20 minutes.
Lobster or crab may be dipped in
Russian dressing and arranged on
hearts of lettuce, along with artichoke
hearts, lemon slices and spiced pre-
served cucumber rings. Sprinkle with
paprika, and add at the last minute a
tomato dressing to each portion. To
make, take q can Of tomato juice, sea
son 1t with salt, pepper, sugar and
lemon Juice to taste, and add enough
mayonnaise to hold it to good con-
sistency. Chill thoroughly.
Smoked salmon may be made into
choice bites. Silver it OF in shavings
with a sharp knife. Dip each silver In
Russian dressing. Lay the salmon on
biscuit bases or toast rounds, then
season with lemon juice and cover
with pearl onions.
Cut some cucumbers in halves
lengthwise, scoops out the inside, and
add salt and pepper and the flsh from
a small can Of salmon, being sure to
fake it very fine. Mix with mayon-
naise to make o filling. Fill the hol-
lowed cucumbers, chill well, and serve
with rich cheese and salted crackers.
Cut half-inch thick slices OF bread
diagonally, toast and butter. Put two
pieces on each warm plate. Brown
some medium thick slices Of cold
boiled ham and lay on toast. Add
two tablespoonfuls of tart marmalade
and sprinkle with grated cheese. Gar
nish the plate with parsley or water
cress.
Spread thin slices Of toast with
anchovy paste, adding few drops OF
lemon Juice. Then cover with iced
chopped cucumber and finely minced
lobster tossed in tartar sauce. If you
choose, you may do this with salmon
or tuna fish instead of with lobster,
or you may use crab.
Secure at once some extremely
small cream-puff cases and I'LL them,
right away, with chicken or lobster
salad.
Crystallized grapefruit peel the nice
soft kind, should be chopped and
mixed with a ripe soft cheese. Spread
between slices of whole wheat bread
which has been spread with orange
butter. Or spread 1t between whole
wheat crackers.
Ice Box Desserts.
The automatic refrigerator produces
foamy mounds of raspberry, straw
berry and chocolate mousse. icy ,nolds
of cranberry sherbert and frosted
glasses of apple lemonade with green
ice cubes.
Fruit Fancy.-Place slices Of pine
apple on rounds Of sponge cake. Top
Will CICdul 40 ANAASWos
Squeeze one-half q lemon, add the
rind Of one lemon and two teaspoon
fuls Of sugar. Stir occasionally and
let stand In the refrigerator for about
three hours. Whip some cream, add
shredded cocoanut to taste and the
chilled lemon sirup.
Ice cream pies-Fill tart shells with
very firm ice cream. Completely
cover the ice cream with close
grained meringue. Set on q board
and brown in o very hot oven. Serve
at once. Cooking time, ia minutes.
Coffee whip-Soak one-fourth table
spoonful of gelatin In a little cold
water for flve minutes. Dissolve one
third cupful Of sugar and the gelatin
in half q cupful Of strong hot coffee.
Cool. Chill in the refrigerator. Add
to one cupful Of heavy cream whipped
/ to the right consistency.
Dipped trawberries-Select perfect
Strawberries and wash carefully, leav-
ing on the hulls for handles. Drain
and chill. Shortly before serving,
dip the tips in uncooked fondant
(made by mixing confectioners' sugar
with a little water.) Arrange on
green leaves.
Frozen Pineapple -ginger.-Melt half
! Q cupful Of sugar In one-fourth cup