10 Lancaster Farming, Saturday, June 13, 1964
For the \' f
Farm Wife and Family
Greet The Heat With A Salad
By Sira. Richard C. Spence
Summei time is salad time And it’s a
logical choice since most people prefer light
meals in the summer and homemakers,
eager to avoid hot stoves, are in seaich of
meals that are cooling, quick and easy to
prepare
Colorful touches to any meal can be
found m molded, arranged or tossed fiuit
and vegetable salads. Salads offer plentiful
nutrients, often with fewer calories, whether
they be used as a icfieshing accompaniment
to a meal, or as the main course Chilled
summer fiuits enhance other flavors and aie
just as well suited for main course as foi
dessert
Don’t limit yom self to lettuce when
SPENCE
selecting greens for leafy
salads. Some others you might
choose are spinach, escarole,
endive, watercress, romarne
and cabbage. Nutritionally,
watercress provides four time
the vitamin A found in lettuce,
spinach has nine times moie
vitamin A than an equal serv
ing of lettuce. Gieens that aie
darker in color, tendei and
crisp have the best taste
and the most vitamins and
minerals for your family.
Wash salad greens, thorough
ly diy with a towel or in a
lettuce basket and store them
in plastic bags or containers to
insure crispness Be sure gieens
are dry when assembling salad
so dressings will not be dilut-
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Homemakers who prepare
salads in the cool of the morn
ing or evening favor molded
salads which include fruit, ve
getables, meat or cheese Foi
iamily-size or individual serv
ings, hints, vegetables and cot
tage cheese provide mnumei
able combinations for yom
creative touch.
Meat, fish or eggs offer the
basis for a mam course salad
Salads aie gaining populauty
with men as mid-day and even
ing meals. Tuna, salmon,
shump and ciabmeat aie
perennial seafood favontes
Ham, chicken, poik and beef
salads can be prepared to suit
heavy appetities
Fluffy-light in texture, Lem
on Cream ring mold might be
served as a buffet salad or a
light-any desseit It is eenteied
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with a mound of fresh fruit
for contrast.
LEMON CREAM
1 package (3 buhces) lemon-
flavored gelatin
Vi cup sugar
Vs teaspoon salt
1 cup boiling water
1 can (6 ounces) frozen lem-
onade concentrate
1 cup whipping cream
Watermelon balls
Cantaloupe balls
Strawberries
In a mixing bowl blend' gela
tin, sugar and salt. Add boil
ing water and stir until dis
solved. Stir in lemonade con
centrate. Chill until jelly-like
consistency In a chilled bowl
whip cream until soft peaks
form Fold into lemon mixtuie
Pour into 4% cup ring mold
which has been rinsed with
cold water Chill until fum
Unmold onto chilled tiay Fill
center of mold with melon balls
and stiawbemes. Garnish with
mint leaves.
NOTE The mold is quite
tait which contrasts with the
sweet fiuit If desired, xnoie
sugar may be added
The fiist fresh apples of the
season aie the inspuation for
this vivid led and white Apple
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Loans for Machinery,
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10 - S 3 year Farm Mortgages
Full and part-time farms
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FARM CREDIT OFFICE
411 IV. Roseville Kd.
Lane. 393-3931
I +******.»**.****x*»*.***J»
OF LANCASTER
Swirl Salad. Its flavor will
complement ham, ham loaf,
chicken, or any meat you serve.
It’s pretty enough to stand
alone as a luncheon salad, too.
Serve it with sandwiches or
crackers and salad nuts
APPLE SWIRL SALAD
LAYER 1;
2 cups unsweetened fresh or
canned applesauce
% cup red cinnamon candies
1 package (3 ounces) lemon
flavored gelatin
2 tablespoons lemon juice
Few drops red food coloring,
if desired
LAYER 2:
1 package (3 ounces) lemon
flavored gelatin
1 cup boiling water
% cup instant nonfat diy
milk
1 package (3 ounces) cream
cheese, softened
1 2 cup dairy sour cream
2 tablespoons lemon juice
LAYER 1: Cook applesauce
with cinnamon candies until
candies aie dissolved Remove
,fiom heat and add gelatin Stir
L]
s 5
< 3
¥ ■?
'1
until gelatin is dissolved: thui
add lemon juice and blemi
well. Turn into dish. Chill until
the consistency of egg whr..
LAYER 2; In a small m
ing bowl, dissolve gelatin m
boiling water. Chill until p.i.
tially set Add nonfat dry nu'k,
cream cheese, sour cieam a;u|
lemon juice; beat until flui’-
Turn into dish over app 1 .
layer. Stir once or twice urnl
(Continued on Page 11)
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