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For a cool luncheon snack, serve a platter of Brazil nut deviled eggs, prepared the day before.
Here's something new to please salad fanciers — a platter of assorted fruits, sea food and vegetables, all ingredients having been prepared the day before and stored in the refrigerator until time to be served.
Banana tapioca cream pudding, decorated with mint leaves, is a cooling dish any time of day.
EAT
BY KATE SMITH
Radio Mirror's Food Counselor
Kate Smith'* vacationing from her Friday night CBS show, but you can ttlll hear her on her daily talkt over CBS at 12 noon, E.D.T., sponsored by Genera/ Foods.
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IF I were to ask you if you are getting the most out of your refrigerator you would probably answer in all sincerity, "Of course I am." But are you? Are you letting it do for you all the wbrk it is capable of doing?
I know you depend on it to keep perishable foods safely, to preserve leftovers which might otherwise go to waste and to prepare cold dishes for hot weather eating — but its usefulness shouldn't end there. Stop considering it merely as a refrigerator and begin to consider it as an active participant in home management. For if you will keep its services in mind when you plan your menus and do your marketing it will repay you with better and more varied meals, more quickly and economically prepared.
Assume for example that it is Monday morning. You don't want chicken and peas, left over from Sunday, for dinner, so you decide
on broiled ham and bananas, creamed potatoes, salad and berry pie. Now with the help of your refrigerator, you can — all at one time — prepare or partially prepare not only most of Monday's dinner but a number of other dishes for serving later in the week.
First, order enough assorted salad ingredients for several meals. Washed, drained and stored in the vegetable compartment they will keep fresh for days.
Next, cook the potatoes and make the white sauce for Monday's creamed potatoes; you can heat them together just before serving. But, says your refrigerator, cook twice as many potatoes as you need and double the white sauce recipe. Use the extra potatoes to make potato salad — if closely covered it will keep fresh and flavorsome until you are ready to serve it. Put the additional white sauce into a jar and it will be all ready for some salmon
RADIO AND TEt.EVISION MIBROH