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Two Salads in
Cool Category
Use Gelatine
Here is an aspic which will be a
refreshing addition to your sum
mer menus. The summer varieties
of Calavos are in the market now
and make a wonderful salad in
gredient. Aspics are more than
welcome on torrid days, and this
one is tops.
AVOCADO ASPIC
t (10-ounce) cans condens
ed consomme
1 envelope plain gelatine
I tablespoon cold water
1 tablespoon cidar vinegar
1 tablespoon prepared mustard
Vt cup mayonnaise
1 cup cubed avocado
cup ripe olives
4 hard-cooked eggs
Salt
Lettuce
Heat consomme. Soften gelatine
In cold water and dissolve in hot
consomme. Stir in vinegar and
mustard. Chill until thick but not
firm. Beat mayonnaise into gela
tine mixture. To prepare avocado,
cut into halves and remove seed
and skin. Cut into cubes. Cut
tives from pits. Slice eggs.
Sprinkle Calavo and egg lightly
with salt and add to gelatin-mayonnaise
mixture with ripe olives.
Blend lightly. Pour into oiled pan
or mold, and chill until firm. Un
mcld. Slice and serve on lettuce.
Serves 8 or more. ,
j Cool as a sea breeze, this lime
salad perks up a summer meal.
There's something about fresh
lime juice that is like a refreshing
tonic and in combination with
Slices of canned cling peaches, it
Inakes salad history.
PEACH LIME SALAD
1 envelope (1 tablespoon)
plain gelatine
V cup lime juice
Vi cup granulated sugar
teaspoon salt
1 cup hot water
cup syrup from canned cling
peaches
jT teaspoon grated lime rind
1 cup canned cling peach slices
k cup coarsely grated carrot
to cup chopped celery
1 tablespoon chopped green
sweet pepper
Salad greens
Soften gelatine in lime juice.
Dissolve sugar, salt and softened
gelatine in hot water. Stir in
peach syrup and rind, and cool
until slightly thickened. Fold in
drained peaches, carrot, celery
and pepper. Turn into individual
molds or pan (about 6x8 inches)
and chill until firm. Unmold or
cut into squares and serve on salad
Keens. Serve with desired dress
f. Serves 8.
Swedish Woman Expert on
Washington D. C. Designer
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Rolled out cookies, made Into balls and rolled in crisp rice cereal make good afternoon
snacks. Press balls down to make a depression and fill with jam.
Home Made Sundae
Your children will love an ice
cream sundae made this way. Put
a canned peach half in the bottom
of a sherbet dish and fill with a
scoop of hard vanilla ice cream.
Cover with crushed sweetened
strawberries.
ADD TO MIX
July is Picnic Month and at time
of year when cookies are most
popular. You can make such good
ones with packaged mixes these
days. Additions of chopped wal
nuts and plump seedless raisins
make them better than ever.
.u III
Here's nuking the most of a good
plum teaming up with raspber
ri for jelly . . . using the pulp
lor spicy butter.
vk red wnDitted alwms
3 cwp rpbTri
1 cwp water
Cook covered, each
washed fruit in Vt
cup water: plums 12
minutes, raspberries
5 minutes. Extract
each juice separate
ly? let drip from dampened jelly
nag. When dripping slows, proae
bag against side of bowl with
poon. Measure 3 cups plum
Jatee (save pulp for Butter) ; 1
Cups raspberry juice.
A
Easy way luitk one of the most
impressive of all detterts!
Fill 9 in. baked pastry shell with
1 pt. vanilla ice cream. Top with
1 14 cups beriiea or sliced peaches,
sweetened with Vz cup Beet
Sugar. Cover to pastry edge (to
insulate) with meringue made of
3 egg whites. V tap. cream of
tartar, cup Beet Sugar. Place
V-in folded newspaper (to insu
late) between pie pan and cookie
sheet. Bake in very hot oven
(450 F.) about 4 min. or until
light golden brown. Cut and serve
at once. Serves 6. (Save last min
ute rush! Sweeten fruit and beat
meringue ahead. They'll keep 1
hour, if refrigerated. Assemble
and bake as above.)
i juices in preserving ket
Os. Stir in 9 cups Beet Sugar.
te boil on high beat; boil 1
. Remove from neat; sttr in
wU cup liquid fruit pectin.
Skam. Peur into hot, sterilised
leHy glasses; parafia at once.
Makes about 9 (8-ounce) gli
TEASPOONS
Nature has a sugar factory uurids
every green leaf of growing plants.
The sugar beet stores sugar in its
long root and, on the average,
produces 14 tspa. of pure sugar.
In all the world there i$ mo betterf
purer, sweeter emftar than U.S.'
grown Beet SttXr.
'IP"' -!l!fl:'
Frees pulp
trough colander. In preaerrasf
kettle stir into each 4 cups pulp,
tcaps Beet Sugar. H tap. ground
cinnamon. V tsp. each salt,
ground mace. Bring to boiL Turn
down heat, cook till thick, about
ft minutes (or until two thick,
heavy drops run together off
dean metal spoon), stirring often,
Remove from beat; pour into hot.
Sterilized jars; seal at once. Makes
ftfiout 4 half pint.
-Well Preserved" 30 pages of
grand recipes, including unusual
treats of uncooked jellies and
frozen jama "Answers By The
Canning Doctor 56-page guide
on home-canning and freezing.
COSSBSIt SItVKf
wisnxi gar sua! pteeecias, isc
M.ts X9H,SeaffKfclV
Socond Profession
For Women Listed
Home economics now ranks sec
ond to teaching among professions
in which women are engaged.
The graduation of 80,000 home
economists from U. S. colleges In
the last 10 years alone has brought
about a revolution in homemaking
and a virtually new science of
"kltcheneering," says Dr. Helen
Judy-Bond, who is head of the
Home Economics Department at
Teachers College, Columbia Uni
versity. This year nearly 9,000 mora
graduates will start their main
task teaching householders how
to raise standards of health, com
fort and efficiency.
Many will go into industry.
Some will join the farm extension
teaching services. Many will join
women's magazines. Still others
will become consultants in the food
processing field.
WAFFLE SANDWICH
Use your waffle iron for this
quick hot sandwich. Cut a canned
luncheon loaf into individual serv
ing slices and make into sand
wiches. Place them in your iron
and heat until a golden brown.
By JANE EADS
WASHINGTON (IF) A young
Swedish woman, Harriet Waern,
probably knows more about Maj.
Pierre L'Enfant, who drew up the
plans for the nation s capital city,
than most Americans. Miss Waern
who is working for a Ph.D, in fine
arts at the University of Stock
holm, says she's mainly interested
in the French-born soldier, engin
eer and architect as an artist. She
was deep in research on the L'En
fant plan in the map division of
the Library of Congress when I
met her.
"The literature on L'Enfant is
extensive in this country," she
said. "But at home and even in
France, for that matter, the man
and his work are little known.
L'Enfant, who came to this coun
try at 23, and volunteered as a
private in the American Revolu
tion, first won Washington s at
tention with his design for the in
signia of the Society of Cincinnati.
At the war's close he remodeled
the New York city hall to serv e as
a temporary seat for the federal
government. Washington asked
him to submit plans for the cap
ital at Washington in 1789.
"He had no city to start from,
first created the capital on pa
per, drawing his ideas from Eu
ropean cities, mostly from Versail
les, Miss Waern said. "He was
the only artist at the time in
Washington. His contemporaries
seemed quite satisfied, but he was
dismissed after a year.
L'Enfant presented his plans in
1791 but antagonized Congress by
what President Washington de
scribed as his "untoward disposi
tion" and was opposed by Thomas
Jefferson. He was forced to re
sign in 1792. However, in 1889 the
plans were brought from the fed
eral archives, and in 1801 the city
was developed along the lines he
laid down.
Miss Waern got interested In
L'Enfant during her first visit to
America in 1946 on an honorary
fellowship provided by the Amer
ican Scandinavian Foundation. She
studied for two years at Harvard's
Fogg Museum.
Slender, blue-eyed and with
fresh, rose-petal coloring. Miss
Waern is the daughter of a Swed
ish shipping official and has a
brother, Borpje Waern, in the
shipping business in New York.
She expects to spend the summer
in France and West Germany,
continuing her research project.
Eventually she wants to get into
museum work with the National
Museum in Stockholm.
In fact Miss Waern spends all
her spare time in our museums
and has collected many ideas to
take home with her.
QUICK SALAD
Here's an easy summer salad to
make with canned foods. Canned
shrimp, crab and ripe olives. Cut
the olives from pits into large
pieces and combine with the
shrimp and crab. Add some sliced
celery and toss lightly with may
onnaise, accented with a generous
squirt or two of fresh lemon juice.
Incidentally, this is good hot or
cold.
HOT WEATHER SPCCIAL)
On a hot day, fix yourself a
luncheon tray and take It to a
shady porch or lawn to eat. For
the main plate make an arrange
ment ofunstemmed cherries, fresh
halved apricots, plump cooked
prunes and 1-inch chunks of wat
ermelon. Place the fruits on salad
greens and center with a large
scoop t creamy cottage cheesa.
Iced tea and a roll complete the
meaL
RICH FILLING
Soften a package of cream
cheese with enough orange juice
to give a thick spreading consist
ency. Stir in y cup chopped
roasted almonds and spread be
tween thick slices of fruit nut
bread. Cut into fingers and serve
with a summer luncheon salad.
Flavor
ike Mere
Make JAM and JELLY with
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Yoi jet fitter, real fresh-fnrit flavor wrti Sart-Jefl. Bert's f krt
Oae-mtaate be4 saves precious Juice and flavor 1
Codas' far freihasss you know Sure-Jell is fresh!
SO kHchtw tested reriees for perfect results follow recipe cxsctrjrt
Kignfy csacsetratew a natural bruit pectin product 1
HOMEMADE JAMS AND JELLIES-
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