Evening star., 1943-03-11

No longer will lcftoyers be the
Cinderellas of the refrigerator. With
the food situation what it is today
they have come into their own. As
members Of the home front army
II is our job not to waste single
thing. Instead, we must apply a
great deal of thought and ingenuity
to the planning of our menus and
turn every bit of food into a de-
hCl0Us dish of some kind.
Plain unflaVOred gelatin is a
magic wand that turns leftovers into
EOodtO-eat salads main dishes and
desserts, It also extends small
amounts of foods into generous
servings. Keep a covered dish in
the refrigerator and tuck away
small amounts of fruits. vegetables
and meats that would ordinarily be
thrown away. When you have COL
leCted cup or so of vegetables for
instance, combine them with an
envelope of plain gelatin and presto,
you have a delectable salad
Basic recipes. that will fit any left
overs are "musts" in a l943 recipe
file. Here are three that will prove
to be the handieSt ones you've ever
had. Any desired combinations of
fruits vegetables or meats may be
folded into them. We are giving
you few suggested combinations as
starters and YOU can invent your own
according to what you have on hand.
We know you are busy trying to
do three times as much in each day
as YOU used to do. That is another
reason why you'll like these plain
gelatin recipes. They must be made
up early in the morning COR the eve
ming before>, tucked away in the
refrigerator and they cook" while
you go ahead with the rest of your
days activities. When YOU get home
they are all ready to serve.
BASIC VEGETABLE SALAD.
(SerUeS s
] envelope plain unfavored geIa-
tin.
u cup cold water.
cup hot water
i cup mild vinegar.
! tablespoon lemon Juice.
Z teaspoon salt.
or 2 tablespoons sugar Tor more
10 taste).
Dash of pepper.
! tablespoon finely minced onion.
IL cups diced or shredded vege-
tables, cooked or raw.
Soften gelatin in cold water and
dissolve in hot water. Add vinegar,
lemon juice, salt, sugar and pepper.
Cool. When mixture begins to
thicken fold in vegetables. Turn
nto one large or individual molds
that have been rinsed in cold water
first and chill. When firm unmold
onto salad greens and serve with de-
sired dressing.
Suggested Combinations:
l. Il cup each cooked peas, diced
or shredded raw carrots, celery.
2, y cup each cooked string beans,
peas and carrots.
3. Il cup each diced cooked beets,
shredded raw cabbage and chopped
celery.
4, cup diced leftover meat veal,
pork, beef chicken. etc., y cup
chopped celery or some other leftover
vegetables such as peas or carrots.
5. Or any other desired combina-
don of fresh or canned vegetables.
BASIC FRUIT SALAD.
(SerUeS 81
! envelope plain unfavored gela-
tin.
4 cup cold water.
! cup hot water or fruit juice.
4 cup lemon juice,
4 cup sugar Cor more to taste If
very tart fresh fruits are used.
Il teaspoon salt
Ia cups diced mixed fruits.
Soften gelatin in cold water and
dissolve In hot liquid Add lemon
Juice, sugar and salt. Cool, and when
mixture begins to thicken, fold in
diced fruits. Pour into large or in
dividual molds that have been rinsed
out in cold water first, and chill.
When firm, unmold onto salad greens
and serve with real mayonnaise.
Note-H home canned fruits are
used, use little less sugar, as they