WOMEN AND THE HOME

SUMMER FARE

HELEN G. CAMPBELL June 1 1945
WOMEN AND THE HOME

SUMMER FARE

HELEN G. CAMPBELL June 1 1945

SUMMER FARE

HELEN G. CAMPBELL

Director of Chatelaine Institute

NOW that summer is no longer just ’round the corner, but has finally made the longlooked-for turn, the kitchen is not as popular as the shady side of the porch, and a simplified menu program is the order of the day. But as appetites know no season and have to be catered to, here is a foursome of dishes quickly made and as popular with the partakers thereof as they are with the provider.

Strawberry Custard

2 Cupfuls of milk 4 Eggs

y Cupful of sugar y Teaspoonful of salt 1 Teaspoonful of vanilla 2 Cupfuls of halved strawberries

Place the halved berries in individual serving dishes and sprinkle lightly with sugar. Scald the milk in a double boiler. Beat the eggs slightly, add the sugar and blend well. Stir the scalded milk slowly into the beaten eggs, return to the double boiler and cook, stirring constantly, until the mixture thickens and the custard will coat a silver spoon. Remove from heat and add the salt and vanilla. Cool, then pour over the berries in the serving dishes. Top with a meringue made by beating an egg white until stiff and glossy then gradually adding three tablespoonfuls of sugar, beating until the meringue stands up in peaks. Chill. Six servings.

Minted Pineapple and Watermelon Cup

1 Cupful of pineapple cubes y Cupful of sugar 1 Cupful of boiling water 1 Teaspoon fui of finely chopped fresh mint y Cupful of watermelon cubes

Dissolve the sugar in the boiling water and pour over the pineapple cubes. Add the chopped mint and chill. Mix with the watermelon

and serve in sherbet glasses, garnished with a sprig of mint. Five to six servings.

Jellied Rhubarb Pie With Nut Crumb Pastry

2 Cupfuls of stewed rhubarb (sweetened to taste)

2 Teaspoonfuls of gelatine y Cupful of cold water

y Cupful of walnuts (or other nut meats)

3 Cupfuls of wheat flakes

2 Egg whites

Soak the gelatine in cold water for five minutes, then stir into the hot rhubarb until thoroughly dissolved. Cool until partially jellied. Grind the nut meats and wheat flakes together in a food chopper. Stir in the very lightly beaten egg white and blend thoroughly. Press firmly on the bottom and sides of an ungreased pie plate. Bake in a moderate oven (350 deg. Fahr.) for 10 minutes. Cool. Pour the partly jellied rhubarb into the pie shell and place in refrigerator until set.

Fruit Salad Shortcake

1 Cupful of flour

2 Teaspoonfuls of baking

powder

y Teaspoonful of salt Yl Tablespoonful of sugar

3 Tablespoonfuls of

shortening y Cupful of milk

2 Cupfuls of fresh fruit (halved strawberries, finely diced pineapple and sliced bananas)

Prepare the fruit, sprinkle with sugar and let stand while you make the biscuits. Mix and sift the dry ingredients. Work in the shortening with finger tips and add the milk gradually. Pat or roll lightly and cut with a large-sized biscuit cutter dipped in flour. Bake 12 minutes in a hot oven (425 deg. Fahr.). Split while hot and spread with butter. Pile fruit between and on top of the split biscuits. Four servings.