Good Housekeeping summer cookery book

Ifa fresh curly lettuce leaf is arranged on a plate under the sandwiches, and a small sprig of parsley is placed on top of the pile, their attractiveness is greatly enhanced. Bridge Rolls split, buttered and spread with sandwich fillings are very popular, and time-saving ; moreover, they remain moister than cut bread. SANDWICHES FOR ALL OCCASIONS | _ SANDWICH FILLINGS , Chicken cut in small pieces, shredded lettuce, mayon- \ — naise, chopped celery. | Beef and finely cut chives. Fish paste (salmon and shrimp) with mustard and cress. Salmon, mayonnaise and lettuce leaf. Egg scrambled, chopped watercress. Cream cheese and finely chopped parsley. 4 Gruyére cheese and chopped walnuts. Mustard pickle and walnuts or chopped celery. & Smoked salmon and cress. ; Tomato, chopped chives and cucumber. Tomato, mayonnaise and lettuce. Meat or vegetable extract (spread thinly) and shredded p lettuce. Asparagus tips cut in 2-inch lengths and rolled in brown bread. : Chopped ham and hard-boiled eggs. Sweet Sandwiches: ' Chopped dates and nuts. ‘i Preserved ginger or figs. Strawberry jam and cream. H oney and nuts. Quince jelly. Black-currant jam. SALADS FOR SUMMER DAYS N hot sunny days, or steaming clammy days— one can hardly term them summery, for England is no respecter of seasons—there is a disinclination to eat hot food, and behind the scenes equally strong feelings on the subject of cooking it. Why do we cook it? The fuel and labour involved increase its cost, and the food value is decreased by destruction of vitamins and loss of mineral salts, but the well-known, stereotyped reasons given are that it is more hygienic (heat killing any bacteria), and it is rendered more palatable and attractive. But lettuces can be washed, and foods which were hitherto considered only edible in a cooked state are now relished raw. Shredded cabbage salad and grated carrot are delightful, as those who have tried them know. If the tendency increases one may look forward to.a ‘“‘ House of the Future” in which raw food is. served on cardboard plates and kitchen equipment has been reduced to a minimum. Lettuces can be easily grown in the smallest of | gardens at little cost and are worth the trouble. They — contain vitamins A, B, C and E, substances which some ~ people still consider a passing fad, though the better — initiated know that they are indispensable to perfect health. Further, they contain cellulose or roughage, an excellent substitute for the “ daily dose,’’ and cal- cium, a mineral salt which forms the basis of our bones. and teeth. It is necessary, too, for the efficient working | of the heart and circulation. In adults, if insufficient calcium is provided for the latter purpose, it will be drawn from our teeth, thus predisposing them to decay. Part of the joy of a salad is dispersed if the lettuce a is soft and wilted. To guard against this, on being delivered at the house, it should be washed thoroughly _ SALADS FOR SUMMER DAYS in cold water and salt, placed in cheese cloth, or some _ other cloth, and allowed to drain. (For water on one’s - plate is unpleasant !) Then placed in a bowl and covered with plate or board. ‘This will keep it fresh _ for a considerable length of time, but wrapping in a damp tea-cloth or damp paper is equally efficient. The changes can be rung with salad dressings which are many and various. There are the well- known i mayonnaise, French dressing, and less known boiled _ dressing, all of which may be varied by adding various / ingredients, such as curry powder, chutney, tomato _ catsup, lemon juice instead of vinegar, horse radish, etc. ay fs : MAYONNAISE SAUCE 4 teaspoonful mustard A few grains cayenne 4 teaspoonful salt or 4 tea- 1 egg yolk spoonful pepper 1 tablespoonful vinegar ; 1 gill salad oil: