June and July are happy months for the meal planner. Then it is that we have fresh vegetables, a variety of berries, some fruits, and plenty of milk and eggs. Little need there is to worry about variety

Bailey, N. Beth

English

June and July are happy months for the meal planner. Then it is that we have fresh vegetables, a variety of berries, some fruits, and plenty of milk and eggs. Little need there is to worry about variety!</p

Bailey, N.

Digital Repository @ Iowa State University (ISU)

8 Summer Suppers By N. Beth Bailey Associate Professor of Household Science THE IOWA HOMEMAKER June and July are happy months for the meal planner. Then it is that we have fresh vegetables, a variety of ber-ries, some fruits, and plenty of milk and eggs. Little need there is to worry about variety! A combination vegetable salad provides a satisfying summer meal. Summer suppers are restricted in three ways. They must be easily prepared, they must not be too heavy in fats and sugars and they must tempt the summer appetite. One very satisfactory combinatinn is a hearty sandwich with a fruit dessert as: Club House Sandwich Pickles Berries Cakes Tea or Milk This club house .sandwich may be made with cold sliced veal, pork or tuna, instead of chicken. For each sand-wich, toast and butter two slices of brearl. On one piece of toast place a slice of cold meat salted well, salad dressing, a leaf of lettnre. two slices of crisp hot bacon. Cover with the other slice of toast. Garnish with tomato, pickle or cucumber. Be sure to serve plenty of s·a 1 ~cH1 dressing so that this is not a dry sandwich. With no filling a main conrse one needs an acid dessert as the berries or "l1erbert Another type of hearty sandwich could be made from cottage cheese. Nut and Cottage Cheese Sandwiches Pineapple Salad Gherkins Iced Chocolate Lemon Queens \Vith cottage cheese as a filler, one may add nuts, jam, olives, pickles, cel-ery. peanut butter or green peppers to give variety. If this filling is thick enough, such a sandwich becomes a meat substitute. Of course there is also the hot sand-wich made by using toast or plain bread with scrambled eggs, minced meat with gravy, hash or similar fillings. These are ~erved from a platter by the host and if well planned are very attractive apr] interesting combinations. In summer a salad is most appreciated So one may use a meat, fish, vegetable, fruit, or a combination of these as the main dish. Vegetable Salad with Eggs Bread Butter Jelly Berry Whip Chocolate Cal'e Tea or Milk There is no limit to the combination of ' egetables used. They may be mixed iu a bowl or served in separate piles a s shown in the picture. One thing is nec-e:o:sary. A vegetable salad must be well salted and marinated with dressing-and of course it must be cold! String Bean and Raw Grated Beet Salad Rolls Sweet Pickles Berry Short Cake Cream Coffee Since doctors now tell us to eat some uncooked food each day, we find salads a fine opportunity for furnishing this raw food. Raw grated turnips, carrots, anti beets are ex -oel!ent. A little grated horserndish gives an excellent flavor to the salad dressing used on vegetable and meat ~"lads. Egg and Nnt Hot Buttered Bread Lemo!1ade Radish Salad String Beans Butter Cookies Veal and Cabbage Salad Creamed Potatoes Rolls Pickles Rhubarb Sauce Cookies Tea In every menu, one must be sure to serve some acid to bring out bland fla-vors. One also enjoys some form of sweet for desert. Too much of either sweet or sour is to be avoided, but no menu is complete without something sour and something sweet. A casserole dish makes an excellent main dish for the summer supper. This may be prepared in the morning and set in the ice box until time to put it into the oven. Cheese and Asparagus Loaf Cinnamon Rolls Mixed Pickles Cream puffs Tea or milk Macaroni and dried beef scalloped Shredded lettuce Rolls Sliced Peaches Wafers Potatoes and hard cooked eggs scalloped Radishes Onions Baking powder biscuits Conserve Tea or milk The large !lumber of egg dishes are all suitable for the summer evening meal. Creamy omelet with peas Bread and butter Fruit Salad Salt wafers or Scrambled eggs with tomato sauce Potato chips Bread Fruit Tea or milk Pickles There are other combinations of veget-ables that are quickly prepared from previously cooked vegetables as: New potatoes and peas in cream sauce Soft cooked eggs Graham bread Cherry sauce Cookies Spinach puffs with cheese sauce Steamed rice Peach pickles Green corn ·and fried bacon scalloped Tart apple salad Bread Oatmeal cookies Milk If meat is served, it should be served only in small amounts. Jellied veal loaf Potato cakes Mixed pickles Bread and butter Fresh fruit salad Lady fingers In all these menus we have aimed to have: 1. One or two main dishes of veget-ables and meat or meat substitutes. 2. Something sour. 3. Something !:'W€et. 4. A balance of soft and solid foods . 5. No fried or greasy food. 6. No food requiring long oven cook-ery. 7. A use of reasonable foods. 

Summer Suppers

https://lib.dr.iastate.edu/cgi/viewcontent.cgi?article=1552&amp;context=homemaker

Summer Suppers

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