New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1882-07-09
SUMMER COOKING.
HOW TO PREPARE MEALS WITH LITTLE FigE Ant
NO TROTRIR


NO TROUBLE.
Now that the hot weather has come the all-im-
portanJ questions arise among hOasekeepers.
What shall we eatf and How can save
labor in housekeepngr They wish for the good
things that are crowdng the markets, the tender
and plump-lookng poultry. the fresh green veget-
ables and the juicy and luscious fruits that make
bright the stalls; but the dread and worry of pre-
pairing most Of these substsntials after they have
been sent home. or perhaps the surety that they
will be ruined at the hands of incompetent cook
makes the suffering hOusekeeper hesitate about
buying and trying. But there Is way out of this
trouble and art has done great deal to assist the
tired and over-heated HOUSEWIFE in the way Of
canning soups, meats, vegetables, fruits jeiiies,
etc. and by the uso OF these canned edibles the
daintiest of lunches and most wholesome OF dinners
can be set with but little expense and trouble on
these long warm summer days.
There is no need during the hot summer season.
say from June till September-that one should bend
over the heated cooking stove. except in the morn
ing at the hour when breakfast usually prepared;
then with but little extra labor. and with the same
fire. the principal dishes, such the. rOasts. the
chicken pie. the boiled ham or tongue. could DO
cooked and from the quantity prepared sufficient
may be taken TO make the midday lunch.
summer breakfast is usually an easy meal to
PREPARE for as soon as the kettle boils cup OK
coffee or chocolate can be made from the nstanta-
neous chocolate" or the canned coffee. both OF
which are sold by all irst-class grocers these ex-
ceent prepara Ions are sold IN cans, and have the
milk mixed with them either of these drinks may
be prepared at the breakfast table by the addition
only of boiling water 10 brou a DeeisteaS or
Spanish mackerel is very little trouble after the
fire is bright and red; Saratoga potatoes or chips.
are also found at the Crocers', and only need few
moments warming in the oven; Vienna rolls are
frnr no bQ
berries or fresh melons, make breakfast III 10 SET
before a king.
There are many factories which make a speciality
Of canning meats and poultry; Others prepare
vegetables; Others, again, fruits and Iellles and
by this the housekeeper can profit. Among the
many canned and pOtted meats to serve for
luncheon are ham, tongue, chicken. homeless
turkey. beef both fresh and cOrned, mustard sar-
dimes behring's and sardines in oil. These are all
deserving of mention as thef are prepared OF only
the choicest materials, and are ready to place upon
the table Just as they are bought. These meats
come in half-pound, pound and twO-pound cans
each there is no waste about them and most OF
the goods mentioned are homeless. These ready
made dishes are each a boon TO the housekeeper
tho is sensible enough to try them
For a summer dinner with the same object IN
view of saving labor one can ind also at the best
grocers the richly favored French soups that are
prepared in like manner Some OF these soups como
in pastes others in powders, and are ready for I'M
mediate use by simply adding a certain quantity or
boiling water to the preparation. The directions
for making accompany each can, ana tne most
ignorant OF servants could hardly talI TO serve
these correctly Next comes the Esh course; lob
ster salmon. oysters. shrimps, mackerel and other
fish are also prepared in this way, and BY SIMPLY
warming are ready for The hlet of beef or OF
veal as we said before. could be cooked at tho
morning meal, and warmed for dinner; the veget-
abes, such as peas. beets lima beans, potatoes,
string beans, asparagus, etc, are easily cooked
and need but little watching; so that a summers
dinner need not be such terror to the one who
oversees it. Salads and croquettes can be made
very nicely of either the canned lobster or chicken
Salad dressing thoroughly mixed with oil and the
other ingredients is sold in bottles ready for table
use. Chicken pie Is easily made by using tho
canned chickens here is one way of making It:
First line your baking dish with thick rich paste,
reservng enough for top crust then open the can
of chicken and fill the dish with the chicken add
ing te8spoonful Of salt aud half a spoonful of
pepper, aud drop over this four tablespoonfuls OF
fresh butter; add to this halt a teacup of Geld
water; place over the top of the pie thinner layer
of paste prlcking il in several places with fork;
bake about an hour, and serve hot. Many persons
like this pie cold. To make lobster salad it is ouly
necessary with the canned lobster the pre-
pared salad dressing; this salad should be made but
short time before 1t is intended for USE as t is not
apt to keep for a great length OF time. The canned
fruits and ellics are used in many ways aud look
pretty on the table. Delicious lemon pies are made
of the lemon paste or Jelly, and also uaky Jelly
rolls