The Waterbury Democrat., 1936-06-12
r-THE TABLE- Food Suggestions
 By Mrs. Mary E. DaHue
NEA Cervlce stan Writer
By Mrs. Mary E. Dague


 Seems as if meals are chiefly salad these warm, throbbing days. And so the salad accessories take on new importance. sToasted crackers and Melba toast are always good with salad. So are tiny brown bread sandwiches. Pumpernickle sand wiches 90 well with fish. Cinnamon toast is fine with fruit.
 Certain salad combinations are traditional. We never tire of tomato and cucumber or an apple-celery- nut mixture. Fish and fruit have . natural affinity for each other, If one knows how to combine them. Try firm fresh grapes, pineapple, orange and grapefruit with them, for instance.
 A jellied ring of melon marrow and pineapple juice as Q nest for shrimp make most delicate and unusual presentation of both the fish and the fruit. Such salad with coffee and accompanying bread is 6 full meal and an inviting one for hot noon.
 The custom of serving several va rieties of hot light rolls with firm whipped cream instead of butter is borrowed from Switzerland. Dig out your grandmother's little butter dishes for the whipped cream and try the effect with the salad.
 Melon Marrow Salad
 Four cups melon purce, 2 cups pineapple juice, 9 tablespoons granu- lated gelatin, 4 tablespoons cold water, 1 teaspoon salt, IA teaspoon white pepper, inayonnaisc or lemon dressing made with 1-2 cup lemon juice, 1 Ia cups salad oil, l l-2 tea- spoon salt, Ia teaspoon pepper, 2 teaspoons powdered sugar.
 Use caitaloupe or honey dew melons that are very ripe, Remove seeds and rinds and put through the food chopper. Put into . cheese cloth and drain. Season with salt and white pepper. Scald pineapple Juice if you use fresh fruit. Soften gelatin in cold water and dissolve in hot juice. Cool and add melon pulp. Turn into a mold to chill and become firm. When firm unmold end serve ring filled with cleaned shrimp, Garnish with melon balls arranged on leaves of lettuce ana pass lnayonnaiee or lemon dressing.
 To make lemon dressing chill iti- gfedients and bowl in which they are to be mixed. Combine and beat with a dover beater until thick ana thoroughly eniulsihed.
 ButterscOtch Rolls
 Two yeast cakes, cup milk, { tablespoons granulateu sugar, ta. blespuons butter, 2 eggs, l teaspoon sale, 4 l-4 cups flour.
 scald milk and cool to luke-waTm. Add crumbled yeast cakes ano s.is until dissolved. Melt butter ana aou with sugar, salt and eggs well neat- en. Mix well and sift in flour. sur with wooden spoon until blended and knead lightly in the bowl. Let rise in a warm place until double in bulk. It will take about ] l-1 hours. Turn out on flOured moiding board and roll into 6 sheet about l-e inch thick. Spread with softened butter and sprinkle with brown suear. You can sprinkle chopped nut meats over the sugar if you want to. noll up like Q jelly roll and cut in alices about Ia inch thick. Place In q baking pan which has been snread thlckiy with butter and snrinkled with brown sugar. Let rise an hour. Bake in . hot oven (s7S deerees FL for twenty minutes Turn out when baked. pouring any mixture in the baking pan over them. Let them stay up-slde-down until ready to serve.