Kankakee Valley Post, Volume 14, Number 42, DeMotte, Jasper County, 1 September 1944 — HOUSEHOLD MEMOS [ARTICLE+ILLUSTRATION]

HOUSEHOLD MEMOS

by Lynn Chambers

Keeping Cool

There are still warm days ahead through late summer and early fall, and plenty of opportunity for keeping cool. Formerly it was thought that one should eat extremely lightly of just

low - calorie salads with hardly enough nourishment for the body, and cold drinks. Now we recognize the necessity of using enough proteins

in the diet to keep the body in good condition, and also know that a cup of hot soup will be as cooling as the coolest drink. Naturally our proteins may be in the form of salads for we like them especially well in the summer. Here is a good one using a shrimp in aspic, both cooling and nutritious: Lemon Aspic. (Serves 6) 2 tablespoons gelatine Ya cup cold water 1Y» cups hot water % teaspoon salt 1 tablespoon sugar H cup lemon juice 1 cup cooked or canned shrimp 1 cup chopped celery Chicory or other salad greens Sprinkle gelatine into cold water. Add hot water, salt, sugar and lemon juice. Cool, then add shrimp and celery. Chill in ring mold. Unmold on crisp salad greens. Fill with: ♦Shrimp Salad. (Serves 6) Yt cup cooked or canned shrimp 2 tablespoons french dressing 1 cup diced celery 1 cup lettuce, cut in pieces 1 cup peas Mayonnaise to blend Marinate shrimp 15 minutes In french dressing. Combine with re-

maining ingredients. Garnish the lemon aspic with lemon quarters and shrimps. Do you ever feel that potato salad has a flat taste? That can

easily be remedied by marinating the cubed potatoes in french dressing to give them an extra flavor. Creamy Potato Salad. (Serves 6) 4 cups cold, boiled potatoes, cubed % cup french dressing 1 % teaspoons salt 1 medium onion, minced 3 bard-cooked eggs *4 cup diced celery 3 slices bacon, fried and crumbled 6 sliced radishes Vi cup mayonnaise or boiled dressing Marinate potatoes in french dressing one-half hour. Toss together with remaining ingredients and serve with cold meats, wedges of tomato and cucumber slices. Chicken Salad. (Serves 6) 2 cups diced chicken or veal H cup diced celery Vt cup sliced, toasted almonds Salad dressing Mix all ingredients with enough *alad dressing to moisten. Serve on lettuce and watercress. If you are looking for fruity salads, there are any number the family will like: Fruit Ginger Ale Salad. (Serves 6) 1 tablespoon gelatine V* cup cold water or fruit juice % cup orange or other juice 2 tablespoons sugar 2 tablespoons lemon juice Vi teaspoon salt

1 cup ginger ale 1 cup fruit Soften gelatine in cold water. Place bowl over warm water and

stir until gelatine is dissolved. Add sugar, salt and fruit juice. Cool and add ginger ale. Chill, and when mixture begins to thicken, add fruit cut in

small pieces (canned pineapple, pears, apricots, cherries or fresh fruit such as oranges, apples, grapes or bananas). Two tablespoons of ginger may be added if a high ginger flavor is desired. Turn into individual molds that have been rinsed in cold water. Chill. Unmold on lettuce and serve with mayonnaise. Fruit desserts? Here are two with apricots and peaches: ♦Peach Crumble. (Serves 6) 8 fresh peaches, sliced Va cup water 1 teaspoon lemon juice % cup flour 1 cup brown sugar 2 tablespoons butter Vi teaspoon salt Arrange peaches in buttered baking dish; sprinkle with water and lemon juice. Blend sugar, flour, butter and salt together until mixture resembles rough cornmeaL Sprinkle over peaches. Bake in a moderate oven (350 degrees) until peaches are soft and top is brown and bubbly, about 35 minutes. Get the most from your meat! Get your meat roasting chart from Miss Lynn Chambers by writing to her in care of Western Newspaper Union t 210 South Desplaines Street , Chicago 6, 111. Please send a stamped , self-addressed envelope for your reply . Released by Western Newspaper Union.