The Waterbury Democrat., 1936-07-06
TARLE--
 Food Suggestions
By Mrs. Mary E. Dague

Did you ever stop to think how, along with keeping the food cold, your refrigerator can keep YOU cool, tooS -.
 It can, indeed, if you sec a bit of forethought, plan meals that can be prepared in the morning, kept In the refrigerator until shortly before serving time and then cooked or relocated. The family will enjoy these meals, too; they won't taste liko hastily assembled mRke.shittS.
 Many main dishes can Do pre-. pared, baked and kept in the ree frlgerator in the same dish in which they were cooked. When you want to reheat them it's an easy matter to put them in the oven and then serve them In the same dish. Think of the dishes you save from dishwaShingI
 Most summer appetiEers - fruit cocktails, jellied soups and vege. table juice cocktails - must be thoroughly chilled to be at their best, The earlier In the day these go into the refrigerator, the bet- ter.
 Hot soups can be made, quickly cooled, and kept on ice until wanted for relocating.
 Make Salad Early
 The salad course can be almost completely prepared in the cool of the morning. All salad ma. terials should be allowed to chill thoroughly and become crisp be. fore serving, while salad dressing will keep Q week on ice and be ready for immediate use.
 If you have Q dish of cold boil- cd potatoes on hand you can, In almost no time, serve one of the following; potato salad, potatoes au gratin, potatoes in cheese sauce, potato omelet, hashed brown pota- toes, old-fashioned fried. All these dishes are splendid with cola meats and they are economical as well. These menus for refrigerator meals are simple, appetizing and undoubt. edly will suggest others to you.
 Menu |
 Jellied veal loaf, potatoes in cheese sauce, corn on the cob, stuffed tomato salad, red raspberry shortcake, milk, coffee.
 The meat loaf is best prepared the day before and chilled for 24 hours. The potatoes are diced, ready to reheat in the sauce, or the sauce can be made, potatoes added, and the whole put in a covered baking dish ready to pop in the oven the minute the heat is turned on. Corn on the cob will cook in eight minutes after the water boils. The shortcake is made of baking powder biscuit dough which has been mixed ready for the milk. Or you can use one of the excellent prepared Hours on the market.
 Menu III
 Cold sliced meat, lattice pota. toes, green beans in cream, jellied cabbage salad, Dutch peach cake, milk, coffee.
 A cold roast of lamb or beef, cold boiled tongue, pressed corned beef, cold boiled or baked ham pro- vide variety in cold sliced meats. The potatoes can be cooked the day before or early in the morning and stored in an alright box until wanted for relocating. Cook the beans early in the morning. cool quickly and keep covered in the Ice box until ready to reheat in a thin cream sauce or real cream. Shredded cabbage, grated carrots and minced sweet green peppers are added to Q lime jelly and the mix- ture chilled all day in the refriger- ator. The dry ingredients for the peach cake are mixed, ready to add to the milk and egg and bake. The cake will bake while the table is being set and the main part of the dinner being served.