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Graeve, Oscar (ed.) / Delineator
Vol. 119, No. 1 (July, 1931)

Batchelder, Ann
A calendar of good things to serve in hot weather,   pp. 28-29 PDF (1.2 MB)


Page 29

J U L Y, 1 9 3 1
TO
SERVE
to taste with honey. Add four bottles of charged water.
Ice. Serve in small glasses with crisp crackers.
Shrimps in lemon jelly make a delicious appetizer, or,
served in lettuce cups, they give a colorful and dainty
salad. In fact, this combination is a beautiful color
scheme. The pale yellow of the jelly, the pink delicacy
of the shrimp, the deeper yellow tone of the mayonnaise,
and the lettuce, colored like seaweed seen through water
-what can you find that suggests coolness and refresh-
ment more ideally than that?
Make the lemon jelly quite tart. Arrange the shrimp
in a shallow dish and cover with the jelly. Congeal and
cut in squares. It is very delicious when served with
squares of tomato jelly alternating in the glass or on the
lettuce leaves. And by itself is quite too good to forget.
Cold cuts au gourmet for a party luncheon or for the
main Sunday meal is worth a second look. I used thinly
sliced ham and chicken in this one, making first a well
seasoned chicken aspic from    canned chicken broth.
When it was cool but not set, I lined an oblong mold
with it, and let it partly congeal. Then I laid in slices of
ham, very thin, cold cooked chicken (and the cooked
ham and chicken which are so beautifully put up in tins
do the trick to perfection). Then I put between the
slices of meat layers of aspic, slices of artichoke bot-
toms (out of a glass jar), sliced tomato, and more meat.
I decorated the bottom layer of aspic with little patterns
cut from truffles and when the whole thing was unmolded.
the platter was dressed with artichoke hearts in oil,
slices of green pepper and sliced tomato. A plume of
cress was added and the dish served with mayonnaise.
It's easy to do, and the only thing I must admit is that
it takes a little more time than boiling an egg. But who
wants to boil an egg?
If you are interested in having little bites to go with
salad or serve at tea, here's a plate that will help. Just
baking powder biscuit dough and an inventive mnl are
all you need, aided and abetted by grated cheese, tomato
N
HOT
jam or any other jam, caviar and pat6 de foie gras or
some snappy sandwich filling-and make 'em small.
The rolled ones are made from an oblong strip of dough
spread with cheese, sprinkled with paprika and rolled up.
Then they are chilled and slices cut off and baked. Tiny
biscuit are filled and small strips are decorated with
fretwork patterns cut out with a vegetable cutter. Bake
them quickly in a hot oven. The cheese bites have the
cheese added before baking. The filled ones are filled
after baking.
Apricots royale make life more worth living, expecially
to those who feel, as I do, that apricots are one of the
gods' greatest gifts to man. What a fruit it is. Com-
pounded of sunshine and melting moonlight, flavored with
Syrian honey and colored by the sun on a brown wall in
California. There you have it.
I take the canned apricots and add a touch of brandy
flavor to the juice, and put in a little fine sugar. Then I
break up the fruit and cook all together in a very new
saucepan until thick. Then in goes the grated rind of a
lemon. The whole is put through a colander and be-
comes a pur6e. I whip a cup of cream or evaporated
milk stiff, add two tablespoons of sugar, the beaten white
of an egg and flavor with grenadine. Then, when the
apricot pur6e is cool, the pure and cream are whisked
together, put into a glass bowl and well chilled. Serve in
glasses lined with lady fingers.
And that leads me to speak of cherry rice. Which is
done in this way. To a cup of cold boiled rice add a cup
of whipped cream or evaporated milk. Flavor the cream
with vanilla and sweeten it a little. Chill. Mix with
this one cup of chopped red cherries drained from their
juice, and serve in glasses, adding some of the cherry
syrup at the last moment and garnishing with a bit of
green. Crystallized mint or a tiny green grape in syrup
is good. Serve very cold.
I don't know what you think of pears, but I, for one,
admire them. To be sure pears are retiring by naturi:
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they refrain from self-aggrandizement very commend-
ably. But you might open a can, just for fun, and who
knows what magic might be at work to make that modest
fruit into a most rare and delicate dessert or salad? I
like them stuffed. Sometimes with cheese and nuts,
adroitly combined. Sometimes filled.with tart jam or
jelly. Sometimes stuffed with poached raisins and
ginger and served with a currant jelly sauce. And pears,
hollowed out a little and filled with raspberries, served in
a nest of rice and covered with lelba sauce are worthy
of interested attention. Or, with. raspberry ice or ice
cream. Sprinkled over with ground pistachio nuts, too.
Oh, I almost forgot. Flavor the rice with a few drops of
almond.
Lamb chops may sound prosaic but most people like
them. Do them stuffed sometimes. Split them and
spread with a paste made of chicken livers, well seasoned,
and with a few drops of lemon juice added. Broil and
serve with green peas. If you must be extremely dressy,
you can use the canned puree de foie gras for the filling.
In either case the chops so (lone are very good eating and
a fine change. I like to garnish them with marrons and
broiled pineapple slices. A real nice combination.
You always want something different for bridge lunch-
eons or for suppers or to serve on the porch, where the
morning glories weave fairy patterns in the moonlight.
And after the burden and heat of the day, nothing is
more refreshing than frozen fruit soup. Not soup at all,
really. Just frozen fruit in puree or juice. And, oh, so
good!
Freeze to a good mush-don't over-freeze. And serve
ice cold in glasses. I might add that if you are going
on a picnic, Fourth of July, this fruit soup will carry
well in a thermos jug or even a crock. Set the crock
in the brook. Hope you have the brook. And may the
speeches be short, this Fourth. Shorter than they
used to be. I hear the hands are rehearsing the Star
Sp;nle   H nnr    I r:   tll km  the  second  verse?
"I
III Zh ZVI)


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