Mandarin-Pineapple Salad goes great with leftover salmon dish

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Today is the day when leftover boiled or steamed salmon from the Fourth’s dinner meal of salmon and green peas is rearranged as a salmon salad or another salmon dish. If it is creamed salmon on toast points, this salad may join the menu.

Mandarin-Pineapple Salad 1 3-ounce package lemon gelatin 11/3 cup boiling water 1 3-ounce package cream cheese, softened 1 11-ounce can mandarin oranges, cut in half

1/2 pint cream, whipped or whipped topping 1 8-ounce can crushed pineapple with juice 1 cup miniature marshmallows

Beat together the dissolved lemon gelatin and creamed cheese. Refrigerate until it begins to set. Add the drained, halved mandarin oranges, the whipped cream, crushed pineapple and juice. If marshmallows are added at this point, they will float to the top; if added after partially set, they will be evenly distributed. Chill salad several hours. If the mint plant in the garden is growing, add a few leaves for garnish.

It’s picnic time and if your cookout meal at the coast is boiled lobster, you may come home with leftover lobster. Remove the meat from the shell and refrigerate for sandwiches, newburg or stew the next day. If you plan to make a stew, reserve some of the tomalley (lobster liver) and coral from the lobster as you pull or cut it apart. We found that it takes about 5 1 1/2-pound lobsters to make 1 pound or 3 cups of the clear meat. The tomalley and coral in some lobsters also is used.

Lobster Stew 2 quarts milk

1/4 to 1/2 cup butter 2 to 3 cups lobster meat Salt and pepper to season Coral and tomalley

In a kettle, melt the butter over low heat and saute the lobster meat, stirring until the meat takes on a rosy glow. Add the milk and continue cooking, stirring frequently. Reduce the heat; do not boil. A double boiler is recommended. Add the tomalley and coral. Heat to serve hot after adding pepper and salt to season.

There are many, many recipes for Swedish meatballs. Serve these with rice or mashed potatoes and you will find them delicious with creamy gravy.

Swedish Meatballs 1 cup fine bread crumbs 1 cup milk

1/4 cup minced onion 1 pound ground beef 1 egg, slightly beaten 1 1/2 teaspoons salt

1/2 teaspoon ground nutmeg

1/8 teaspoon pepper 2 tablespoons butter or margarine 2 teaspoons all-purpose flour 1 cup hot water 1 bouillon cube

1/2 cup milk

1/2 cup light cream

Soak bread crumbs in 1 cup milk. Add onion, meat, egg and seasonings; mix thoroughly. Shape into 1-inch balls and saute in butter in skillet until lightly browned on all sides. Remove from pan. Blend flour into butter remaining in skillet. Add water, bouillon cube, 1/2 cup milk and the cream. Cook and stir until smooth and slightly thickened. Add the meatballs, cover and simmer gently for 15 minutes. Makes 6 servings.

School is out and it is cookie time all day. Save some to pack in lunchboxes for those going to work.

Chocolate-Nut Cookies 3 squares semi-sweet chocolate 1 1/2 cups sifted all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon salt 1/3 cup milk

1/2 teaspoon vanilla

1/2 cup shortening 1 cup firmly packed brown sugar 1 egg 1 cup chopped raisins 1 cup chopped walnuts

Partially melt chocolate in saucepan over very low heat. Remove from heat and stir rapidly until entirely melted. Sift flour with baking powder and salt. Combine milk and vanilla. Cream shortening; gradually add sugar, beating until light and fluffy. Blend in egg and chocolate. Add flour mixture alternately with milk mixture, blending well after each addition. Stir in raisin and walnuts. Drop from teaspoon onto greased baking sheets. Bake at 375 F for 10 to 12 minutes. For larger cookies, drop by heaping teaspoonfuls.

The beets in the garden are not yet ready, so we used a can of beets to add vegetables to the menu.

Beets in Orange Sauce 1 can (16-ounce) sliced beets 1 tablespoon cornstarch

1/4 cup orange juice 1 tablespoon butter or margarine 2 teaspoons grated orange rind

1/4 teaspoon salt

1/8 teaspoon garlic salt (optional)

Drain beets, reserve 1/2 cup of liquid. Blend cornstarch with beet liquid in a saucepan. Add orange juice, butter, orange rind, salt and garlic salt. Cook and stir over medium heat until mixture thickens and comes to a boil. Add beets and heat thoroughly. Makes about 2 cups or 4 servings.

The strawberries in the patch are producing at a fast rate and going into shortcake, pie, strawberries and cream and into the freezer for winter use. There are many ways to make strawberry shortcake. This is one I learned when working for a woman who took in summer boarders. It is an old reliable recipe.

Strawberry Shortcake 2 cups all-purpose flour 3 teaspoons baking powder 1 tablespoon sugar

1/2 teaspoon salt 1/3 cup shortening

3/4 cup milk 1 quart strawberries

Mix and sift the dry ingredients into a bowl; add the shortening and cut into the dry ingredients with a pastry blender. Add the milk and mix to a soft dough. Place on a floured board and roll to one large layer. Bake in a hot oven, 425 F, for 15 or 20 minutes or until brown and done. Remove and cool for 10 minutes on a board. With a long, sharp knife, split the cake into two layers; butter each layer. Put half the sweetened strawberries on the bottom layer. Add the top layer and cover with the other half of the berries. Serve warm with plain or whipped cream, sweetened lightly, if desired.

Brownie Schrumpf of Orono has been the NEWS recipe columnist for 42 years.