Cook and Be Cool

Twenty complete cold luncheons for hot weather — “efficiency is only another name for intelligent laziness.”

Menu II

The bill of fare exactly as it is printed in the book.

Bouillon from Vegetable Paste
Thin Unsweetened Wafers
Jellied Tongue
Potato Chips
Sliced Bread and Butter
Olives
Pear Salad
Pilot Wafers
Café Mousse
Vanilla Wafers

The Recipes

Bouillon from Vegetable Paste

Dissolve a teaspoonful of the prepared paste in boiling water for every cup of bouillon…

Jellied Tongue

Take the tongue from the glass jar in which it comes, cut into thin slices. Make a jelly…

Pear Salad

Take a can of Bartlett pears. Drain the fruit from the juice. Fill the centers with…

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