The Waterbury Democrat., 1935-07-12
GOLD SUFFERS ARE POPULAR IN JULY
Cold Meats, a Salad, Muf- fins; Finishing With
 Chilled CuStard
By MARIE CLIFFORD

The cold meat platter, beautl- fully arranged and carefully chos- en has come into it's rightful heritage for the main dish of the July meal. Hot roasts, pungent stews, and other meats so delicious during cool weather, lose good deal of interest if we have to stand over a hot stove getting them ready. Here is where the cold platter steps in, with its spicy sausages, its colorful cold ham or meat loaf, its corned beef, and its dainty Vienna. sausages.
 Everyone enjoys a cold meat supper if you chose your variety with an eye to balance of fiavors, colors and shapes. Include one or two good spicy meats like Sa- lamf or corned beef, one or two mild meats like cold ham, olive loaf or Braunschweiger and add a touch of variety in shape by some yellow wedges of cheese or some slender little Viennas.
 Arrange thte meats in the most interesting fashion you can devise. A chop plate lends it's shape to an attractive wheel of meat slices arr ranged around a center of crisp garnishes, or individual vegetable or fruit salads served in lettuce cups. A platter or silver tray may well be arranged in rows or in semi-circular fashion. Do not overcrowd the plate, or over decorate it. A few meats well arranged for easy service | feet than an over loaded tray. To serve with the cold meat as- sortment we suggest something hot. A good hot bread such as biscuits or mullins, hot vegetable such as buttered carrots or sum- mer squash gives a nice contrast to the chilled meats, salads and iced beverage.
 | A dessert for such a menu might we'll be a cool, milk dessert, sher- bet, chilled custard or fruits with I cream.
 | Good management will ten you that refrigerator or pantry shelf supply of some of the favorite canned meats is a wise bit of fore- thought, which will fortify you against last minute increases in the number of guests at your table, and will give you the happy satisfaction of knowing that your meal will be cold and ready for easy slicing.
 Never slice meats long ahead of serve, they both dry and dis color. If you cut them ahead of waxed paper and replace in the refrigerator. Try cold meat sup per through July.
 Menu
 Iced Pineapple Juice-Minted
 Assorted Ready-to-Serve Meats Tomatoes Stuffed with Corn and Olives French Dressing Buttered Carrots and Chopped Chives
 Hot Apricot Muffins Butter Iced Coffee Chilled Baked Custard with
 Shredded Cocoanut
 
 tomatoes SIthMeu Wlln torn and Olives Select round, ripe tomatoes. Remove a thin slice from the top. Hollow the tomatoes with a spoon and allow them to stand inverted until they drain thoroughly. Mix 1 cup of whole grain yellow corn with olives cut in slices and IA green pepper, chopped. Add the meaty parts of the center of the tomatoes, and enough French dressing to moisten. Fill the to- matoes with the corn salad mix ture and arrange each tomato in a leaf of head . lettuce. Add a small spoonful of mayonnaise and top with a slice of olive. Sweet corn which has been cooked and cut from the cob may be used in this recipe.
 Hot Apricot Muffins Mix and sift cups flour, tea spoons baking powder, i-2 tea- spoon salt and 2 tablespoons sugar. Beat egg and add to 1t, 7-s cup diluted evaporated milk and ta. blespoons melted lard or hutter. Add liquid ingredients to dry in- | ercdients and mix just enough to moisten tho flour. Add i-s cup of dried. washed aprieots cut in small pieces. Bake tn six large or \ medium Eized muffin pans in $50 degree v. oven for ibsis minutes. Serve hot. Sandwich . Ia NoFmnnsiie MiK finely chopped fresh nhrlmps with a iittIe anohovy cream fanchovy paste mixsd with whipped creanal, Ann spread he. tween fhlniv eut. IiRhiIv busieFef slices of white bread. Trim eFusia