Make the most of the fresh garden’s bounty: tomatoes, lettuce, cucumbers and green peppers, among other offerings. Green beans and peas are in the freezer for the winter meals and cabbage and onions are getting ready for enjoyment. Summer is indeed a banquet of “fresh-from-the-garden” foods. Not forgetting the berries from the garden and fields: strawberries, raspberries, blueberries and soon to come cranberries. Summer menus are easy when sandwiches an make a meal, with a glass of milk or a cup of tea.

Tomato/Lettuce Sandwich Whole wheat bread Butter or margarine Sliced ripe tomatoes Lettuce Cheddar or grated Pamesan cheese Salt and pepper, if needed

Mayonnaise or salad dressing, or crisply cooked bacon may be added for the person who wishes to embellish the sandwich, and add calories. Butter the bread, add the lettuce leaves and sliced tomatoes, sprinkle with the Parmesan cheese and top with another slice of buttered bread. A simple but delicious part of the meal. Milk, iced tea or coffee may be a go-with. Cucumber sticks may be added to the plate, for extra crunch.

One of the summer’s abundant crops of zucchini may be used in relishes, tomato and meat dishes and in desserts. A one-time worker in Kenya, has given us a chocolate zucchini cake recipe from that nation. It is different from the local cake recipes and will make a fine ending for a summer meal, or even with a cup of tea in the afternoon.

Chocolate Zucchini Cake 2 1/2 cups unsifted flour

1/2 cup cocoa 2 1/2 teaspoons baking powder 1 1/2 teaspoons soda 1 teaspoon cinnamon

3/4 cup softened butter 1 1/4 cups sugar 3 eggs 2 teaspoons vanilla 2 teaspoons grated orange peel 2 cups coarsely shredded zucchini

1/2 cup milk 1 cup chopped nut meats Glaze for cake

Combine flour, cocoa, baking powder, soda and cinnamon; set aside. Cream together butter and sugar until fluffy and smooth. Add eggs, one at a time, beating well after each addition. With wooden spoon, stir in vanilla, orange peel and zucchini. Alternately stir in dry ingredients and milk to zucchini mixture, including nuts with the last addition. Pour batter into greased and floured Bundt pan or tube pan. Bake at 350 F. for 1 hour or until it tests done. Cool in pan. Turn out and glaze with a mixture of 1 cup confectioners’ sugar, 1 1/2 tablespoons milk and 1 teaspoon vanilla.

Add to the pickles and other relishes this special zucchini recipe for winter meals, church or grange fairs and as gifts on the holiday. One suggestion is to use a mixture of your canned pickles and relishes as a bridal gift to a newly wed couple. A crazy gift? No, try it.

Zuccchini Relish 10 cups coarsely ground zucchini 1 red sweet pepper 6 small green peppers 4 cups coarsely ground onions (about 2 pounds) 5 tablespoons salt 1 teaspoon nutmeg 1 teaspoon turmeric powder 1 teaspoon dry mustard 1 tablespoon celery seed 1 tablespoon cornstarch 5 cups sugar 2 1/2 cups white vinegar

Wash and seed zucchini, grind coarsely. Add peppers and onions, also coarsely ground. Soak in salt overnight. In morning drain. Rinse with cold water. In kettle, combine nutmeg, turmeric powder, dry mustard, celery seed, sugar and white vinegar. Bring to boil. Add drained zucchini. Cook 15 minutes, stirring to prevent sticking. Place in sterilized jars and seal according to manufacturers direction. Cook 5 minutes in boiling water bath.

At the camp, cottage or home this beef and noodle casserole will be a quick supper meal. It may be made and refrigerated to bake later in the day if a boat ride or a trip to the mountain is scheduled. Most of the ingredients will be on hand.

Corned Beef/Noodle Casserole 1 package (8 ounces) noodles 1 can corned beef, cut in pieces 5 slices processed American cheese food 1 can cream of chicken or cream of mushroom soup 1 cup milk 1 cup sliced or diced onions Buttered crumbs, optional

Cook noodles in boiling salted water according to package directions. Mix all of the ingredients, except buttered crumbs, in a buttered casserole. Bake in moderate oven for 1 hour or until done. Buttered bread crumbs may be sprinkled over the casserole before baking, if desired. Herbed-seasoned stuffing bread crumbs are also suggested as a topping in place of buttered bread crumbs. Sliced ripe tomatoes and sliced cucumbers go well with this casserole.

Blueberry dishes are the in-thing right now and what a choice the homemaker has of pleasing her family. Blueberry pie, shortcakes, muffins, blueberry buckle and now blueberry crumble, among the other local and old family names for this fruit.

Blueberry Crumble 5 cups blueberries, fresh or frozen

3/4 cup sugar 2 tablespoons lemon juice

1/2 teaspoon cinnamon 1/3 cup butter or margarine 1 cup flour

In a buttered oven-proof dish, combine the berries with 1/4 cup of sugar. Sprinkle with lemon juice and cinnamon. In a bowl, blend the remaining sugar, flour and butter and spread or drop over the berries. Bake for about 40 minutes in a 375 oven. Serve with or without plain, whipped cream or ice cream.

If in the meantime of other desserts, the cookie jar has been neglected, this dropped cookie may be the answer.

Sugar Cookies 2 eggs, beaten

2/3 cup cooking oil 2 teaspoons vanilla 1 teaspoon grated lemon rind or lemon juice

3/4 cup sugar 2 cups sifted all-purpose flour 2 teaspoons baking powder

1/2 teaspoon salt

Beat eggs until well blended; stir in cooking oil, vanilla and lemon rind or juice (both may be used) and sugar; beat well. Mix together and stir in flour, baking powder and salt. Mix well. Drop by teaspoonfulls on ungreased baking sheets, about 2 inches apart. Flatten with greased bottom of a class dipped in sugar. Bake i a hot oven, 400 F. until a delicate brown. Remove immediately from baking sheet to wire rack to cool. Makes 3 dozen