SNOWCAP CANTALOUPE SALAD
1 envelope plain gelatin
1 cup cold water
1 tablespoon fresh lemon juice
1 tablespoon sugar
teaspoon salt
l* cup mayonnaise
1 to 2 teasjjoons grated orange rind
2 cups small curd cottage cheese
3 California midsummer cantaloupes
Soften gelatin in water, and dissolve
by placing over hot water. Blend in
lemon juice, sugar, salt, mayonnaise,
orange rind and cottage cheese. Turn
into molds. Chill until firm. Unmold
and serve on chilled, salted cantaloupe
halves. Garnish molds with blue
berries and mint leaves, if desired.
Makes 6 servings.
—--1
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ummer
BY SUSAN LOWE
’tis summertime with days filled with fun and
relaxation along with delightful, yet easy-to-make
meals for this time of year.
For these meals we draw upon the fruits and
vegetables of our gardens; upon dairy foods; and
from past experience we’ve learned we’ll need :
an endless supply of iced tea, iced coffee and
fruit juices of every description. By and large,
sandwiches prove the mainstay of our existence
though we just couldn’t round out most meals
without a salad — tempting and tantalizing.
Desserts consist largely of fruits and melons
from our own gardens or roadside stands, though
we supplement our dessert list with quantities of i
ice cream on hand at all times. And even if we
feel the need of something special in the line of
salads or desserts to grace our tables when we ;
have guests, these can be prepared in the cool ■
of the evening or in the quiet of early mom and
stowed away in the refrigerator for later use.
Thus the cook as well as the company can
relax together while enjoying food and fun in the
good old summertime.