The Waterbury Democrat., 1940-07-19
Meats Ready
To Serve Are
Aid To Menu
Assorted Cold Meats Are
Tempting Main Dish for
Party or Family Meal

10
ard pleasant. and not the least Of
these Is the supply Of ready-to-
serve meats which is In the shops,
waiting to be transferred TO her
table or to be kept on hand on her
emergency shelf for unexpected
guests or quick family meals.
one advantage this array Of
cooked meats, meat loaves and saul
sages affords Is that they can be
very attractively arranged. The
cold meat platter car, be as colorful
and dainty and pleasing to the eye
as your center-piece Of flowers. With
thin slices Of the roast or meat loaf
cooked in your own oven, you can
obtain variety by choosing several
slices Of different kinds Of ready-to-
serve meats, purchased at your ia
vorite shop.
DINNER MENU
Pineapple Juice
Cold Meat Platter
Creamed Potatoes
Lettuce and Tomato Salad
Sandwich Bread Butter
Stewed Fruit Cookies
Coffee Tea
Don't forget to include slices Of
various satlsages when making up
your meat platter. We are becorn-
ing quite sophisticated in our tastes.
in recent years and are making use
more and more of the great variety
Of sausages available in this country
introduced from various parts OF
Europe where they originated.
with the popularity Of buffet serv-
ice for the luncheo1s, supper par
ties, and for easy porch meals 50 de-
1ightful at this time Of year, the
cold meat platter has become more
and more important as the center
Of the meal, and hoStesses are TAX
ing pride in the pretty arrange
ments they can achieve.
Can Be Served Hot.
But the use Of these ready-to-
serve meats Is by no means limited
to the zuffet meal or to serving
them sliced cold. They can be heat
ed alone or in combination with
vegetables, and used in many tempt
ing and easily prepared main dishes.
Canned corned beef or corned
beef hash ranks high In popularity
because It can be used In so many
ways. Here Is q delicious way OF
serving IL hot.
Sauted Corned Beef.
Use cold cooked slices OF cor1ed
beef or canned corned beef. Sprin-
kl0 with pepper and brown IN butter
In q hot fryin-pan. Have ready 3
cups Of mashed potatoes, mixed with
4 tablespoons grated horseradish, ]
teaspoon each Of dry mustard and
salt and 2 tablespoons Worcester
shire sauce. Place the Drowned
corned beef IN the center Of q hot
platter. Put the potato mixture into
the frying.pan and heat quickly UNI
til slightly Drowned. Then arrange
Ia mounds at each end Of the plat
ter. Garnish with small sweet
pickles.
And here are suggestions for
dressing up your cold meat platter.
BUFFET SUPPER
/ ring bologna
Potato Salad
/ pound sliced prepared meats
Ripe Olives
Watercress
Cover bologna with water and
heat through. Peel OF the skin,
chill and place In the center OF q
large chop plate. Fill the ring with
pctato salad. Arrange cold meats
around the edge Of the plate, using
q ring Of ripe olives to separate the
sliced meat from the bologna ring.
LUNCHEON PLATTER
IN pounds assorted cold meats
G. thin slices Of any loaf meat
STUFFED Olives
Sweet pickles
Select meats OF different colors.
Arrange the meats IN rows radiating
from the center Of the platter with
the slices overlapping. Alternate
with meat rolls. In the center place
4 large grapefruit or apple. Use
this Is base for pinwheel appe-
tizers.
Pinwheel Appetizers.
Roll very thin slices Of any loaf
meat around stuffed olives or sweet
uickles. Stick colored wood picks
through the rolls at half-inch inter-
walls. cut in. slices between the
picks. stick into the apple or grape
fruit.
Meat Rolls.
Suread slices Of loaf meat with
cream cheese mixed with prepared
horseradish. Roll up and secure
with wood picks. Place parsley IN
end Of each roll. Use as garnish
for, cold mat platter.
A very pretty accompaniment for
the sliced ready-to-serve meats on
the cold meat platter Is Q tart rei-
ish nodded into individual servings.
Here Is q recipe for Q very good
relish to use In this way.
Nodded Relish for Cold Outs
6 = cloves
q cups water
4 package lemon favored
gelatin
y teaspoon salt
IL CUPS India relish
1 teaspoon drained hOrseradish
Boil cloves In water for three
minutes. Remove cloves. Dissolve
Welatin IN this hot liquid. Add salt.
6hill. When gelatin begins to con-
real, fold In the relish and horse
fadish. Four into small individual
mods Or into . loaf pan. Chill until
kiEm. II . loaf pan is used, cut into
kWo-inch squares. unmold. Arrange
IN . large chop plate and serve with
bold meats. tst
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