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' • £ ; ; ; ^ - ; X V ^ : : m: ; t * ; - • . s * " ; l " * yS. _ '. • "~ "*'» ."-Hig* Sepm *yim Salmon Drawn Grattn Butter Sauce Drawn Batter Sauce: add the boiling water gradually and stir until tbe mixture boila. Add the salt, cayenne and tho third tablespoon ef butter. . Add the salt and pepper and lemon juice to the salmon, then mix the sauce with this. Melt the 1 tablespoon at butter. Add the bread crumbs to this and stir until thoroughly mixed. Put into a greased l-^onrt casserole. Cover with the buttered crumbs and bake at 400 degrees for 90 utes. 2 tahlepooMH :i'S4mtter 1 tablespoons Hour •v. water * •alt KS.T r. ;i*l Au Gratia : Frosted sandwiches. salmon ^4 teaspoon . • salt • 1-16 teaspoon WP« * tablespeens lemon fatea 1 oup ftn* i butter Melt the 3 tsMiiajinnns of butter in a pan. Stir in the flour, Buttermilk Adds - - r ' r finest to Summer Luncheon Menus fj^kaniug day during the* days when butter was made down in* the spring house in the old hand churn found tbe family trailing to the springhouse about the time the butter "came." Each person carAed hinown cup or glass and e«gesf)r awaited his turn to a serving of churn-fresh buttermilk. Unconscious of buttermilk's great tterafatttic qualities, our ances tors of two generations ago relished buttermilk because of its smooth rich flavor. Although the springhouse churn has passed with the coming of large-scale butter manufacture, the buttermilk drink Is growing in ; popularity. Iks increasing number of persons who have cultivated the buttermilk habit is undoabtedly doe to prevalent information regarding its unique contributions to tbe dietary. Tbe casein of buttermilk or any form of sour milk is present in a finely divided form which is readily digested and also possenses laxative qualities. m Golden Yellow Cheese Sauce Qolden Yellow cheese is attrac tbe to the eye and appealing to the appetite with its distinctive piquant flavor. It tastes ever so good topping a cream soup, as a celery stuffing, as a sandwich filling, or as a main dish. There are so many ways of serving in combination with other foods that, it is well to list it as an important item on the kitchen market order each week. . <bia concentrated low-cost food is an excellent source of minerals, particularly calcium, a superior type protein, a concentrated sotirce of energy and a valuable source of vitamin A. A Batter flames Creamy cheese sauce adds delightful flavor and color to the tempting hard-cooked eggs and generous stalks of cooked celery. The sauce Is made with butter, that's important. The recipe calls for American cheese, but 8wiss or P*--' cheese may be used. A, double boiler Is Meal for making sauces. Melt tbe butter in the top of the double boiler a n d s t i r i n f l o u r u n t i l w e l l blended. Stir in not milk gradually to prevent lumping. If cold mtifc la used, add all at once. Stir slowly but steadily over direct heat until sauce thickens. Season, place over hot water and simmer 20 minutes. Add grated cheese, stirring until it Is melted. Cover tightly until ready to serve so that a crust will not form en the surface. Otherwise tbe top crust wfiD give a lumpy Frosty Drinks With Sandwiches Make Appetizing SnacfcpTTWhen appetites are sharpened and throats are thirsty, these frosty milk drinks, topped with generous spoonfuls of whipped cream and shavings of bitter chocolate, with fresh bread and butter sandwiches, have a wonderfully reviving: effect. Just the sight of these frosty delights Is tempting on a warm day. Made with rich milk and cream and flavored to taste, they are a treat for an any-hour snack The sandwiches can be made early, rolled fen wax paper and .kept in the refrigerator. A supply of delicious butter spreads in refrigerator jars make sandwich Waking a quick trick. While fresh butter is enough on fresh bread, you may like the flavors In the tasty spreads here. With Celery And Eggs appearance to the sauce. If sauce becomes too thick, thin to proper consistency with Hquid 'left from the cooked celery. < For serving 4 to 5 use: 6 eggs 1 teaspoon salt 3 large stalks 2 tablespoons flour celery 2 cups milk SAUCE: r cup American 4 tablespoons cheese, grated butter Or cut fine Cook eggs ,about 20 minutes in simmering water; cool and remove shells. Trim tops from celery, wash carefully and -cut stalks in halves lengthwise. Cook until just tender in as little boiling salted water as possible. Meanwhile, make sauce following directions given above. Drain celery and save the cooking water to use for thinning the white sauce, if necessary. Arrange hot celery and eggs, halves or quarters, on platter; pour sauce over or into one end of platter. Garnish with buttered toast points and serve at once. Movie Stars For Milk Camera standards demand flawless beauty In their feminine clientele. An unbelievable amount of energy and enthusiasm is demanded of tbe motion picture artist and above all excess weight mtkst be avoided. In the search for a wholesome and efficient diet to build up energy and imprrve looks, scientific opinion suggests dairy products. . v ' v cheese with celery and egg* provide a meat eattdag •h to give Variety to the day's recipes. Feminine Charm Demands Meals That Are Well Balanced Since the origin of that Indedaable something spelled c-h-a-r-m has been traced to diet, American families demand a well-balanced menu. Every food story Mrs. .Consumer reads, each cookery advertisement she sees and many of tbe talks she beers advocate a daily dietary well-rounded with plenty of dairy products, fresh fruits and vegetables. Vitamins and minerals have gained in prestige since nutritional science ha* discovered them to be of such great importance in our body's metabolism. Housewives are devoting more time to tbe planning and sdrvfng of menus containing the proper proportion of the food essentials. When these American families or any members of them dine in restaurants and hotels they naturally demand meals which reach the excellent standard of those served In their homes. Milk drinks are nourishing and satisfying. Sandwiches can be < dainty or substantial Add a fresh.: fruit or salad for luncheon or supper. For the makings have a plentiful supply of cold fresh milk. Whipped cream, chocolate syrup, fruits, canned or fresh, flavorings,, extracts or ice cream add taste, appealing flavor and toppings to the frosty delights. CHOCOLATE CREAM DELIGHT Svquares chooolate Mi cup water ' "*j"' SV4 cups millfc ' v, "'t 14 cup cream Pinch salt S tablespoons granulated sugar Bitter cholocate for garnish Place chocolate and boiling water in saucepan, stir until, chocolate melts and forms smooth * paste. Add sugar, milk and cream, stirring to make ta smooth text i r e . Cook f i v e m i n u t e s i n t o p o f , boiler. Add salt, and vanilla if desired. Chill In refrigerator.... Serve, topping each glass with two tablespoons whipped cream and shavings of bitter chocolate. - Yield: 5 servings. STRAWBERRY MILK SHAKE 1 pint strawberries.^ 1-3 cup cream, chilled- 1 teaspoon lemon juiced 2-3 cup milk, chills®" 3 tablespoons sugar Pinch salt Wash, bull and mash berries. Press through a sieve. Add puree to remaining ingredients and shake well. Serve at once. Yield: 2 servings. OLIVE BUTTER SPREAD S tablespoons finely chopped green or ripe olives 1 package cream cheese % cup butter, creamed " Crush finely chopped olivM 1M paste and combine with creamed butter and cheese. Mix thoroughly. Minced watercress or parsley can be added. PIMENTO BUTTER SPREAD 2 canned pimentos w. .. H cup butter 1 teaspoon onion Forct pimentos through sieve, cream butter and combine with' pimentos. Add onion juice. Ripe tomatoes or grrin peppers may be used instead oi pimentos. Devils Food Loaf With Ice Cream 1 quart vanilla «ce creanp^ 2 layers devil's food cake c * 1 cup cream, whipped . Line a freezing tray with waxed paper. Pack half the Ice cream In bottom; cover with thin layer of cake. Pacl- ice cream on j top. work'ng with spoon until smoetb. P*ess another layer of Ceike on xc.s, <uip into compartment "o- 3 out or chilled platter, and pile whipped cream on top. Sen*, oa chilled plates. Yield: 8 tc 10.