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SmMst Builletm Domestic Science Lesson NUMBER 51 TIME SAVING DISHES HE quickly prepared meal has many advantages. It saves time and energy for the one who prepares it and T has especial merit where that one must give time to many other duties. It shortens the time spent in a warm kitchen during hot weather days and since it is likely to in- clude dishes made of raw fruits and vegetables gives food that is refreshing and particularly appropriate for this season of the year. The arrival of unexpected guests brings to mind another advantage of the quickly prepared dish. In shortening the work of meal preparation, however, nourishment and balance must not be overlooked. A quickly prepared meal should be as well balanced as one that has re- quired more time, and this is possible if the same attention is given to the choice and assortment of foods. Oranges and lemons are useful in preparing quickly made salads and desserts, as well as in a wide range of other dishes. They are available at all times of the year and afford a dietary balance to the acid-forming foods, meat, fish, eggs, bread and cereals. This is because they have an alkaline reaction in the body, although they are often called acid fruits because of their flavor. This delicious and piquant flavor is excellent in salads and desserts of all kinds. It is equally good in frostings and sauces and many other dishes where flavor is used to stimulate the appetite, such as cocktails and fruit cups. Salad dressing made with lemon juice improves all salads and is especially adapted to fruit salads. Lemon juice adds the tart flavor so necessary in a dressing using oil. The citrus fruits also furnish vitamins and mineral salts, which increase nutrition and act as digestants for other foods. Many of the quickly prepared salads and desserts require no cooking, some only a few moments. If gelatine is used the preparation should take place on the day before the dish is to be served, as these dishes require only a few minutes of work, but some little time to grow firm. The mixed salads using sweet ingredients and a salad dressing in- cluding whipped cream may be used as a combined salad and dessert, thus saving the labor of preparing two dishes. QUICK SALADS Marshmallow Dessert Salad Watermelon Salad (6 Servings) (6 Servings) 2 oranges 6 maraschino cherries, 3 cups watermelon Finely chopped mint 6 marshmallows sliced cubes French dressing for 2 slices pineapple Lettuce l Va cup French dressing serving /2 cup broken nut Mayonnaise 2 oranges meats Cut pink pulp of watermelon into small dice Peel the oranges and remove all white mem- or cubes or form into balls with a potato cut- brane. Cut marshmallows in pieces. Cut pine- ter. Marinate in a half cup of French dressing apple in dice. Mix all ingredients with mayon- made with lemon juice. Peel oranges, remove naise and serve very cold on lettuce. all white membrane, slice and arrange two or Tea Room Salad three slices on individual salad plates. Add (6 Servings) watermelon cubes, sprinkle with finely chopped 1 small onion mint and serve with additional French dressing. 1 medium sized green pepper S oranges Apple Peanut Salad Vl a cup seedless raisins (8 Servings) /4 cup French dressing 1 cup diced apple 1 cup celery 4 tablespoons lemon Cooked dressing 2 cups diced apple „ ^ juice Lettuce , . Z, 2 teaspoons sugar Put onion and green pepper through the food 1 tablespoon peanut y4 teaspoon salt chopper. Peel oranges, remove all white mem- butter Lettuce brane and dice pulp. Combine with onion and Dice celery and apple. Blend peanut butter green pepper. Add raisins which have been and lemon juice. Add sugar and salt to this soaked in French dressing to make them plump. and pour over apples and celery. Chill thor- Pour French dressing over salad and let stand oughly before serving on crisp lettuce leaves. for a short time. Add apple and mix with a Hors B'Oeuvre Salad cooked dressing. Serve with lettuce. (6 Servings) 24 lettuce leaves 2 cups diced pine- 30 cantaloupe balls apple Macedoine Salad 3 oranges Mayonnaise (6 Servings) 2 cups strawberries Lettuce 2 cups finely shredded cabbage 1 cup finely sliced raw carrots Arrange four lettuce leaves on each plate 1 cup celery cut in small pieces with the ends meeting in the center. On one 2 oranges 1 medium sized onion, chopped leaf place five cantaloupe balls, removed from French dressing a cantaloupe with a French vegetable cutter, Lettuce or cabbage leaves on another orange slices, on a third strawber- Mayonnaise ries freshly hulled and cut in two pieces, on a Soak cabbage, carrots and celery in cold fourth a portion of diced pineapple. Serve water a half hour to make them very crisp. mayonnaise on a leaf of lettuce in the center of Drain thoroughly. Mix cabbage, orange pulp the plate. diced, carrot, celery and onion together. Mois- ten with French dressing. Arrange on lettuce Cocoanut Fruit Salad or small cabbage leaves and serve with or with- (6 Servings) out mayonnaise, as preferred. Va cup cocoanut Lettuce 3 bananas Mayonnaise Orange Peanut Salad 2 oranges (6 Servings) Spread the cocoanut in a flat pan and brown 1/2 cup salted peanuts Va cup cracker crumbs delicately in a moderate oven. Peel bananas 2 hard cooked eggs Va cup mayonnaise and scrape with a silver knife. Peel oranges, 1 can nimiento Salt and pepper 2 cups shredded cabbage Lettuce or cabbage remove all white membrane and slice. Arrange 2 oranges, diced leaves two or three slices on lettuce on individual Chop peanuts, eggs and pimientos and add plates. Cut bananas in two lengthwise, then to cabbage and diced orange pulp with cracker across. Roll each portion in browned cocoanut crumbs and mayonnaise. Add salt and pepper and place on orange slices. If any cocoanut re- if desired. Chill before serving. Serve on let- mains sprinkle it over oranges. Serve with tuce or cabbage leaves. mayonnaise. Sherwood Salad Orange and Pimiento Salad (6 Servings) (6 Servings) 2 oranges, diced 3 oranges 1 green pepper, 2 hard cooked eggs, sliced 2 pimientos, cut in strips Endive or romaine chopped y2 cup nut meats Pimiento French dressing Vé cup celery, cut fine Peel oranges, remove all white membrane and V4 cup raw carrots, diced Mayonnaise cut in slices. Arrange three or four slices on Lettuce leaves of endive or romaine. Garnish with Mix the ingredients, using enough mayonnaise strips of pimiento and sprinkle with chopped to moisten thoroughly. Serve on lettuce. green pepper. Serve with French dressing. Orange Prune Salad (6 Servings) 24 prunes Watercress brane. Divide into segments, having one for 24 orange segments Mayonnaise Lettuce Cream each prune. Insert orange segment into prune in place of pit. Chill thoroughly and arrange Soak large prunes over night in cold water, on lettuce, allowing four prunes to a portion. cook until tender but not too soft, and remove Garnish with watercress and serve with may- pits. Peel oranges, and remove all white mem- onnaise dresssing to which cream has been added. QUICK DESSERTS Date Fruit Cup Cherry Pudding (6 Servings) (6 Servings) 1 cup sugar y3 cup cherries 6 slices sponge cake 1 cup grape juice 1 cup pineapple % cup cherry syrup l /2 cup lemon juice 1 cup dates y3 cup brown sugar l/a cup water IV2 tablespoons cornstarch V4 cup cold water Mix sugar, fruit juice and water together, 1 orange, juice and grated rind stirring until sugar is dissolved. Remove pits Cherries from cherries, cut the pineapple in small pieces, Wrap sponge cake in a cloth wrung dry from stone dates and cut in small pieces. Mix fruit, warm water and place in moderate oven, 325 place in glasses, pour juice over, chill and serve degrees F. to heat. Boil syrup from canned very cold. cherries with brown sugar. When the boiling point is reached stir in the cornstarch mixed to Sunkist Dessert a paste with cold water. Cook five minutes. (8-10 Servings) 1 envelope gelatine Remove from fire, add orange juice and grated Vz cup cold water rind and serve at once. If possible leave a few IV2 cups boiling water cherries in the syrup. 1 tablespoons brown sugar 2l cups orange juice /2 lemon, juice of Princess Cream 6l double Graham wafers (10 Servings) /2 pint heavy cream 1 teaspoon vanilla V2 cup quick cooking tapioca Va cup boiling water Soften the gelatine in cold water five minutes. 1 egg white 2 oranges Add boiling water and two tablespoons of the 1 cup sugar brown sugar and stir until gelatine and sugar Va cup crushed pineapple are thoroughly dissolved. When slightly cooled Whipped cream add orange and lemon juice. Let this mixture Place tapioca and boiling water in the upper thicken and beat well with a rotary egg beater. part of the double boiler and cook over hot To this add the Graham wafers rolled to fine water until tapioca is clear, adding more hoi crumbs. Whip cream and when stiff add re- water if necessary. Remove from fire and allow maining brown sugar and vanilla. Combine to cool, beating constantly. Beat it into stiffly with gelatine mixture and place in refrigerator beaten egg white. Peel oranges, remove all until firm. white membrane and cut pulp into shreds. Mix with sugar and pineapple from which all liquid Delicious Dessert has been drained. Add tapioca and egg mix- (6 Servings) ture to this and set in a cold place to chill.

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