WOMEN AND THE HOME

Hot Tips for Cold Meals

HELEN G. CAMPBELL June 15 1942
WOMEN AND THE HOME

Hot Tips for Cold Meals

HELEN G. CAMPBELL June 15 1942

Hot Tips for Cold Meals

HELEN G. CAMPBELL

Director, Chatelaine Institute

IT DOESN’T follow—as many people seem to think—that the hotter the weather the colder any meal should be. True, there’s more call for frosty refreshment but even at ninety-in-the-shade, or thereabouts, it’s not good business to go all-out in the opposite direction.

A little variety in the temperature of the food we eat is all to the good for our digestion and good digestion, let me tell you, is important to getting cool, keeping cool or at least achieving the illusion of coolness. Strange as it may seem, a light but piping dish is less heat producing than a rich elaborate one, however chilly it may be. Furthermore a hot spot sparkles up a meal and provides a contrast to the salads, fruits and long tall drinks. Balance— from the angle of flavor, food value and temperature—that’s a thing above rubies in good menu planning.

The one hot dish may come at the beginning, the middle or the end of a meal. You can put both your palate and your tummy in good humor by starting with a substantial soup and following up with light but cooler courses. Or go into reverse and top off a salad plate with a hot dessert. Or set your temperature peak in between, leading up with tomato juice or a jellied consommé and tapering off on an arctic note.

Here are hot spots for summer meals—two stimulating starters, a trio of sizzling main course specials and a threesome of hot but not-toohearty desserts.

Puree Mongole

1 Can of pea soup 1 Can of tomato soup 1 Can of milk (using soup can as a measure)

Combine the pea soup and the tomato soup and mix well. Stir in the milk, heat but do not boil and serve at once. Four to five servings.

Cream of Watercress Soup

4 Tablespoonfuls of butter 4 Tablespoonfuls of flour 3y Cupfuls of milk 1 Teaspoonful of salt y Teaspoonful of pepper 1 Bunch of watercress 1 Tablespoonful of minced parsley

1 Tablespoonful of chopped chives or onion 1 Cupful of boiling water ) Cupful of celery chopped Melt the butter in the top part of a double boiler, add the flour and stir until well blended. Add the milk gradually, stirring constantly until smooth and thickened. Add the salt, pepper and parsley. Cover and allow to cook over warm water. Clean and wash the cress, and simmer with the chives in boiling water. Put this through a sieve and add it to the white sauce. Heat the whole thoroughly and beat before serving. Garnish with the chopped celery. Six servings.

Savory Rice with Green Beans and Tomatoes

2 Cupfuls of green beans, cooked y Cupful of onion, chopped % Cupful of celery, chopped 2 Tablespoonfuls of sugar ly Teaspoonfuls of canned tomatoes or tomato catsup )4 Teaspoonful of celery salt 1)4 Cupfuls of cooked rice }4 Teaspoonful of sugar Heat the beans and drain. Cook the onion and celery in the butter until tender then add with the remaining ingredients to the beans. Simmer for five minutes or until heated through and serve at once. Six servings.

Johnny Cake

1 Cupful of sifted flour 5 Teaspoonfuls of baking powder 1 Teaspoonful of salt

1 Cupful of corn meal

2 Tablespoonfuls of shortening 4 Tablespoonfuls of light corn

syrup

2 Egg yolks, unbeaten y Cupful of milk 2 Egg whites

Sift the flour once, measure, add the baking powder and salt, and sift again. Add the corn meal and mix well. Cream the shortening and add the syrup gradually, beating well after each addition. Add a quarter of the flour and beat until smooth and well blended then add the egg yolks, one at a time, beating well after each. Add the remaining flour in thirds, alternating with the milk in halves, beating well after each addition. Beat the egg whites until they will hold up in moist peaks then stir quickly but thoroughly into the batter. Turn into a greased pan, nine by nine by two inches, and bake in a hot oven (400 degrees Fahr.) thirty minutes, or until done.

Vegetable Loaf y¿ Cupful of cooked green peas y Cupful of cooked green string beans

y Cupful of chopped cooked carrots

1 Cupful of soft bread crumbs 1 Egg

y¿ Teaspoonful of salt y Teaspoonful of pepper y. Teaspoonful of paprika y Cupful of milk

Put the peas through a puree sieve, cut the beans in small pieces, then combine all the vegetables. Add

to them the egg and bread crumbs, and combine thoroughly. Then add the seasonings and the milk. Turn into a greased baking dish and bake in a moderate oven (350 degrees Fahr, to 400 degrees Fahr.) until firm. Six servings.

Baked Sea Food Salad }/, Cupful of chopped green pepper

)4 Cupful of minced onion

1 Cupful of chopped celery

2 Cupfuls of cooked haddock

or cod

1 Cupful of mayonnaise y. Teaspoonful of salt

1 Teaspoonful of Worcestershire sauce

. 2 Cupfuls of corn flakes )4 Cupful of butter Paprika.

Combine the green pepper, onion, celery, fish, mayonnaise, salt and Worcestershire sauce and mix well. Place the mixture in individual shells or a shallow baking dish (nine inches by nine inches). Crush the corn flakes and cover the top of the mixture with it. Then dot with butter and sprinkle with paprika. Bake in a moderate oven (350 degrees Fahr.) for thirty minutes. Serve with slices of lemon. Six to eight servings.

Continued on page 48

Continued from page 47 Cherry Dumplings

2 Cupfuls of sifted flour 2 Teaspoonfuls of baking powder Teaspoonful of salt Yz Teaspoonful of baking soda Yi Cupful of shortening yA Cupful of buttermilk 2 Cupfuls of cherries, pitted Sugar to sweeten

Measure the sifted flour and sift again with the other dry ingredients. Cut in the shortening then add the buttermilk and heat until smooth. Place the cherries in a saucepan with water to cover enough sugar to sweeten them. Cook for ten to fifteen minutes until tender. Drop the dumpling hatter by spoonfuls on top of the cooked cherries. Cover tightly and cook for twelve minutes without lifting the cover. Serve at once with the cherries and juice for sauce. Six servings.

Baked Rhubarb Puffs

Y\ Cupful of shortening Yi Teaspoonful of vanilla Yi Cupful of white sugar Yi Cupful of corn syrup

1 Egg, well beaten

2 Cupfuls of flour

3 Teaspoonfuls of baking powder Yi Teaspoonful of salt

'Y+ Cupful of milk 1 Cupful of rhubarb, very finely diced

Measure the shortening, vanilla, sugar and corn syrup into a bowl and heat well. Add the well beaten egg. Sift and measure the flour, sift again with the dry ingredients and add alternately with the milk. Lastly fold in the rhubarb. Grease muffin tins and fill them two thirds full. Bake in a moderate oven (350 degrees Fahr.) for twenty to twenty! five minutes. Remove from the tins i and serve hot with a butterscotch sauce. Twelve to sixteen muffins.