- By JOAN KINGSBURY Staff Correspondent Hot, muggy, summer weather just isn’t the time to spend long hours cook- ing in a hot kitchen. Heavy meals, which are warming and enjoyable during the winter months, can be unbearable during the summer. Substantial salads utilizing fresh vege- tables, cold meats and fruit desserts make summer eating a pleasure. With garden fresh vege- tables like green beans, tomatoes, lettuce and cau- liflower available, making Fiesta Salad Platter is a snap. Attractive to look at as well as crunchy to eat, Fiesta Salad Platter is the perfect way to begin any summer meal. To enhance the vegetable flavor, Green Mayonnaise, fla- vored with lemon juice, parsley, chives and water- - Dorie Pearsall’s ‘THE CHINA CLOSET “A New Specialty Shop’ Fine China & Crystal Our suppliers are too numerous to mention. (But we'll do it anyway) Arzburg Bernard and Limoges Block Cowdy Glass Workshop Crystal DeSevres Dansk Fritz and Floyd Gorham Haviland Limoges Henriot Quimper Jacques Jugeaut Johnson Brothers Kosta Boda Mikasa Minton Mottahedeh Robert Haveland & Parlon Royal Copenhagen Royal Crown Derby Royal Worcester Villeroy & Boch Wedgwood MORE TO COME. . . The China Closet 649 WYO. . AVENUE, KINGSTON 287-8302 Daily 10-5, Thurs. 10-8 cress is served with Fiesta Salad Platter. Often summer is a busy time for the cook, with swimming, soccer prac- tice, and just the every day running here and there. Cold Roast Meatloaf is prepared ahead of time, then chilled for several hours before serving. Morning, when it is still cool, is the best time to prepare Cold Roast Mea- tloaf. Then when the hot- test and busiest part of the day arrives, your supper is chilling in the refrigerator. Served with mustard, salad greens and sliced tomatoes, Cold Roast Mea- tloaf is delicious. For dessert, summer is the perfect time to take advantage of the many fresh fruits that are avail- able. Fruits-of-Summer Shortcake is the ideal summer dessert. Straw- berries, raspberries, blue- berries, seedless green grapes, peach slices and arranged on a yellow layer cake which has been bor- dered around the edge by almond macaroons. A glaze made from peach preserves, orange juice or liquor and hot water gives the fruit a shiny appear- ance. Whipped cream piped around the edge of finishing touch. FIELD SALAD PLATTER (Green Mayonnaise) 1 ¢. mayonnaise 2 T. lemon juice 1 T. chopped chives 1 T. chopped watercress (Platter) 1 lg. head cauliflower 1 ¢. milk 1t. salt 1 bottle (8 oz.) herb-fla- vored oil and vinegar dressing 2 pkg. (9 oz.) frozen whole green beans, or use fresh 1 T. butter or margarine 1» c. day-old bread cubes Boston lettuce 2 1g. tomatoes, sliced Pimento Dill sprigs 1 day before serving make Green Mayonnaise; In a small bowl, combine mayonnaise, lemon juice, parsley, chives and water- cress; mix well. Refriger- ate covered overnight. Wash cauliflower and leave it whole. Place in a large kettle; cover with and salt; boil gently, uncovered, 30 minutes until stem is tender. Drain, then cool 10 min- utes. Place, stem end up, in bowl; add oil and vine- gar dressing. Refrigerate, covered, overnight. Several hours before serving, cook frozen green beans as package directs, drain. Drain cauliflower, reserving dressing. Place beans in shallow dish with reserved dressing. Refrig- erate, covered, along with cauliflower, until needed. In hot butter in small skillet, saute bread cubes until golden brown; set aside. To serve: Drain beans. Place cauliflower, stem end down, in center of large platter; place lettuce leaves around edge. Alter- nate green beans and tomato slices on lettuce leaves. Garnish beans with bread cubes and cauli- flower with bits of pimento and dill. Pass mayonnaise. Makes 8 to 10 servings. COLD ROAST MEATLOAF 2 eggs . oli Ci crumbs 2 T. prepared mustard 1 t. dried basil leaves pkg. dry bread ~ 675-4800 1% t. salt t. pepper Dash Tabasco I» c. finely chopped onion Pepper 1 c. chopped parsley 1% Ibs. ground veal 1, 1b. lean ground pork 1 lemon, thinly sliced 6 slices bacon Preheat oven to 350 degrees. In a large bowl, combine eggs, bread crumbs, mustard, basil, salt, pepper, Tabasco, onion, green pepper and parsley; beat with fork until well combined. Let stand 5 minutes. Add veal and pork; mix well with fork. Line 13 x 9 inch pan with foil (use a piece long of pan). Turn meatloaf mixture into pan. Shape with hands to form loaf, 8 inches long and 4 inches wide. Overlap lemon slices on top; place bacon slices lengthwise on top. Bake, uncovered, 1 hour and 15 minutes. Let cook in pan on wire *.