Dainty Meals For Summer

Sun (Auckland), Volume I, Issue 280, 16 February 1928, Page 8

Dainty Meals For Summer

j Suggestions for Tasty Suppers and Teas One of the most important things to in drawing up a summer time menu is the need for variety and light, ess. No really new dishes are required, but the old standbys must be made light and tasty. This is particularly necessary for informal meals like supper, or for a tennis tea, where something fresh is delightful. Whipped Jelly.—Some calf’s foot or gelatine jelly. Melt the jelly, put it into a large basin, and, with a whisk, whip it until cold, when it should be a firm froth and perfectly white. Pile on a small glass dish, and serve. Jellied Beef. —A cold meat dish is a great stand-by for a supper dish, especially if visitors arrive unexpectedly, and jellied beef will keep good for several days. Cut up 31b or 41b shin of beef and put it into a saucepan with warm water to cover, a little salt, and a good piece of bone or a calf’s foot. Simmer slowly for several hours or until the meat is perfectly tender. Then strain and chop the meat finely. Season highly, mix with the gravy, boil again for half an hour, and pour into moulds. When cold they will turn out in a nice jelly. Apple Meringue Tart. —Make an open tart with short crust, and bake it until crisp and brown. Then fill it with a puree of apples sweetened to taste and flavoured with lemon. Pile a whipped white of egg mixed with sugar on the top, and return the tart to a slow oven until the meringue is dry and of a pale fawn colour. Serve cold.