The Waterbury Democrat. [volume] (Waterbury, Conn.) 1917-1946, 1935-08-16
IF AUGUST COMES
HOW ABOUT FOOD
Menus Might Include Cold
Meat Board, Potato
Salad, Etc.

Variety is the spice of the sum-
meg. Built-in wooden benches,
foods-although that is part of the
story-but variety in service as
well.
A sausage and potato salad meal
sounds rather prosaic, yet as
planned and served for our August
meal of the month selection, it's as
new and refreshing as a lake
breeze.
The difference lies, first of all,
In the variety of summer sausages
selected for the cold meat board
which forms the nucleus of the
meal. Here's where the hubby lit
tie dry sausages, with their rich
spicy fiavors rub elbows with the
mild Braunschweiger, and juicy
pork luncheon roll. Any of the
widely assorted dry or fresh
sausages including Thuringer,
cervelat, Salami, Mortadella, or
Braunschweiger make excellent
selections for the sausage board
along with sliceable canned ham,
spiced luncheon meats, corned beef
and the spreadable dainty sand
witch spreads.
All these cold meats are to be
found at your dealers and may be
purchased in sliced assortments in
GLIDING Q or 3 kinds, or in one
piece-to be sliced to suit your
own fancy. Keep them on hand
for frequent use during the sum-
ner days. They keep for days un-
der refrigeration and are ready for
instant use in all kinds Of cold
meals.
The good old favorite-potato
salad-is given new interest by
mixing well chilled picked beets
and large plump peas with the
usual egg, potato and celery mix
fure. A variety of relishes-as-
sorted crisp crusted breads, iced
tomato juice and summer short
cake that's just bit different
makes up the rest of this summer
menu.
Let the idea Of variety carry
Through to the service of the de-
1icious summer menu too. We
suggest arranging the sausages on
y cold meat board-serving the
salad, relishes and breads in big
wooden bowl and let everyone help
themselves.
Can't you just see this menu set
no on the porch or on the lawn?
You might even like to make It
Kitchen supper for a change. Use
q gay luncheon cloth on your table
and arrange the foods in informal
fashion.
For the sausage board, use your
small cutting board, the reverse
eide Of your steak plant or one of
these new handled planks that are
useful for so many purposes. II
you like, you can put one or two
lengths of sausage, uncut, on the
board and garnish 1t with bit of
green and a few radishes. Provide
q sharp slicing knife and let
everyone slice his own.
VA But even better, slice a supply
Of 2 or 3 kinds of sausage and ar
range attractively on the board
with a garnish of green onions and
pat or two of sandwich spread
furned out of the cans whole. Set
the supply of plates, the silver, the
salad bowl and relishes in con-
Venient array for the service and
AIEA tAt1tC yOdt AaAAAiy ~
to enjoy cold supper worthy OF
good appetites.
An August Supper
Iced Tomato Juice
Cold Meat Board Green Onions
Old Fashioned Potato and
Vegetable Salad
Mayonnaise Dressing
Olives Pickles Relish
RYE Bread Cloverbloom Butter
Iced Tea
Peach and Pineapple Shortcake
Whipped Cream
Other Sausage Board Assortments
Armour's Star Spiced Lunch
eon Meat, Armour's Star Luncheon
Roll. Armour's Star Braunschwei-
er Liver Sausage. Armour's Star
Dainty spreads, Cloverbloom
Cheese.
3. Armonr's Star Thuringer.
4rmour's Star Corned Beef, Ar
Xnour's Star LIVER Sausage.
y 3. Armour's Star Summer Sau-
Iace, Cioverbloom Swiss Cheese,
krmour's Star Boneless Baked
Nam, Armour's Star Corned Beef.
A. Armouf's Star Salami, Ar
sour's star Dainty Spreads, Ar
|ouf's star Veal Loaf. Armour's