Evening star., 1935-09-10

rays 10 tlQe Lllem IIlTOugn tIle SCHOol
! year.
4 GOOD menu for an out-of-doors
luncheon-perhapS on Sunday
at this time of the month might start
with a large bowl of iced shrimps on
toothpicks, surrounding a center small
bowl of shrimp cocktail sauce, or Rus
sian dressing With these, tiny whole
wheat bread and cucumber sand
wiches.
The main dish should be of the cas-
serole type, for easy handling, and to
keep the food good and hot. In sew
eral Washington shops now there are
the big French pottery casseroles-
reddish in color, with lids and han
dies, that, when once thoroughly heat
i ed. will retain a high temperature for
nearly an hour. For this reason, as
well as for their decorative qualities,
they are invaluable for buffet suppers
and meals taken in the open
| AS to the contents of this utensil
I would suggest, if the day is really
cool,
VEAL AND VEGETABLES EN-
CASSEROLE.
1l2 lbs. shoulder veal. ground.
2 tablespoons melted butter.
u cup bread crumbs.
p teaspoon table sauce.
y teaspoon chopped parsley.
l teaspoon salt.
l teaspoon sugar.
egg well beaten.
2 tablespoons -four.
6 small onions, sliced.
6 potatoes, quartered.
l green pepper, chopped.
! cup hot water.
3 tablespoons tomato ketchup.
Pepper to taste.
Mix together the ground veal, melt
ed butter. bread crumbs, table sauce,
parsley. salt, sugar and well-beaten
egg. Form this mixture into balls, roll
in flour and then brown in skillet
with fat. Add the remaining ingredi-
ents and water mixed with the ketch-
up. Season, cover closely in a cas-
Serole and bake in moderate oven
for about one hour and half. Peas,
sliced mushrooms, carrot balls and
scraped corn may also be added to
the casserole, to lend variety.
! TITLE else will be needed for the
main course, when such a sub
stantial dish is served. Hot biscuits,
split and buttered, would be good
or deep dish of spoon bread would
combine delciously with the veal and
vegetables.
For dessert. something light and
cool-both requirements being met by
! ORANGE BUTTERMILK SHERBET.
Blend thoroughly one quart of
orange juice with one quart of but
termilk, adding y cups sugar. Freeze
in the freezing tray of your auto
matte refrigerator. following the di-
rectionS given for your particular
make. Beat the mixture well when
it reaches the "mushy" stage, and
then let it finish freezing undisturbed.
Garnish with maraschino cherries, If
desired. and serve with any light,
sweet cakes.
And there Is your entire al fresco
supper or luncheon. Everything may
be prepared in advance in the kitchen,
SC that nothing is left to be done
except carry the dishes to the porch
or garden. Gayly decorated paper
plates and glasses, as well as nap
kins, will save the dreary task of
washing up" later. If it happens to
be maids day out" as is so often
the case when unexpected guests ar
rive for a meal
The beverage will depend upon the
temperature of the day, of course
and mate, hot or cold, will prove de-
liciously refreshing and different" for
this festive occasion-beSides giving
a new flip to the conversation!
II you wish advice on your indi-
vidual household problems, write to
Betsy Caswell, in care of The Star,
enclosing stamped, self-addressed en-
velope for reply.