The Helena independent. [volume] (Helena, Mont.) 1875-1943, 1890-07-13
SUMMER DINNERS.

very 9oo0 Oh 1Ates
SUMMER DINNERS.
Dishes that Belong to the Season and That
Do Not.
The dinner in summer should be a much
lighter, more dainty meal than in winter.
Let the cloth be pure white damask, with
little color displayed in the decorations,
except in that furnished by the
flowers. Little Neck CLANS are, of
course, particularly nice to introduce the
soup, which should be clear consomme or
delicate cream soup. The heavy English
soups, like calf's head and oxtail, belong to
the winter table. Mulligatawny is an In
dian soup, which belongs to summer, and is
properly served with chicken or game
dinner. Most varieties of fish are only in
season in summer. The greater
part of the fish sold in
the winter is refrigerated, and can
not be compared in flavor with perfectly
fresh fish, for no refrigerated food loses SO
much by being frozen as fish. Heavy, hot
roasts of beef or mutton may often be dis
carded on a warm summers day for brnllet.
lamb-chops served with maitre d'hotel but
ter: or for fried chicken or broiled outlets;
or for a delicately crisp roast OF spring lamb
with mint sauce.
Curries belong to summer, and they offer
An agreeable change t. the appetite, which
has become faded by monotonous winter
diet. bottle of curry-powder should be
purchased at the beginning OF each summer
but Is cents bottle it is no great extrava-
canoe to throw out what has been left over
from the previous year, and is probably
stale, Chicken and veal are the most suit
able meats for q curry. but lamb, and some
varieties of fish are also delicious prepared
in, this way. Fricassees of lamb, chicken
and veal are always welcome summer meats.
Az rule the diet should be more vege-
tartan in summer than in cold weather,
when the green herbs, roots and fruits OF
the earth are in perfection. Wise garden
that there is continuous supply OF fresh,
tender green peas and corn and other
choice Vegetables from the first picking
till the frost appears. 1t Is little
more difficult to insure tender salad green's.
Nothino grown for this purpose in the heat
n midsummer is ever SO crisp and delicious
~ Che lettuce and other plants that spring
ont Of the cool earth in early spring. They
are nature's own purifiers of the blood,
which has become clogged with the heavy
meat diet of the winter. Lettuce that
crovs ia q head is not as much cultivated
shonah Il can always be had in New York
Boaton. and othe: large markets. The
heart leaves of this lettuce make the most
delicious salad green's. The dark greer
leaves that grow on the OUTSIDE OF Inc nead
thrown away with the stalk, as they are mo-
m for salad. Only the bleached head
which is crispy and cream-white, is used.
There 10 no excuse for heavy desserts II
summer. Light batter puddings are almos
y anti w m
veather. The variety of cold custards, iced
desserts and creams is 50 large that there \
no excuse for greasy, rich pies and pud
dinos. Good housekeepers need not be re
minded that perfectly ripe fruit is to b
aeryed in perfection ice cold, but neve
ioed.-New York Tribune.
Hop Beer-[By request Two handful
~ hons. two pailfuls of cold water, one pin
of malt; boil i've minutes, then strain it; j
very bitter. add cold water; put In half
pint of yeast, one pint of molasses; put 1t Il
ksg to ferment' and next day it may b
Stewed Small Fruits.-Persons will
whom many of the small fruits, especial.
currants and strawberries, disagree whel
eaten raw, can eat them with impunity !
they are stewed. Allow from one-quarte
to one-haf pound of sugar to each poun'
of fruit, according to its acidity, and stew
only until done. This is an excellent wa.
to prepare fruit for children.
Berry Fritters.-Mix batter of one cul
of -four, one-half teaspoonful of baking
powder, pinch of salt, two eggs, one ia
blespoonful of olive oil or melted butter
Sift the flour, salt and powder together
add the oil, the eggs, well beaten, and tn
milk, The batter should be of a consist
ency that it will run in thick, continuou
stream. Mix any berries with this-whor
tleberries, blackberries, raspberries, etc.
in the proportion of one cupfui OF berrie
to one and half of batter. Drop in table
spoonfuls in hot lard, and fry iigh
brown. Serve with sugar or sauce.
Chicken Soup with cream.-Three pint
of the water in which chicken has bee
boiled, with all fat removed, one pint o
crumbs, salt, pepper and celery salt. Hea
the water to the boiling point. Boil tn
eggs twenty-five minutes and mash II
yelks with the bread crumbs, which shout
Be- softened in q little milk. Heat tn
the eggs and crumbs, pour the mixture int
fhe chicken water and boil five minute
season to taste with salt, pepper and celel
ait, and little onion, if preferred. Toas
Cd crackers may be added.
Ham Omelet.-Six eggs. one tablespoo
tvo-thirds Of acupfui Of very finely chops
fried ham, all lean. Beat the yelks tho
ouehly, add the flour and milk and the hal
and, lastly, the whites beaten to
"a froth. Beat all together, al
pom into hot and ana v .hs litter,
r. cooking Z rich golden brown on the b
-. Wien nearly done ret the spider in
~ oven until tbs omelet has begun
II 1870 q ION. Double over carefully q
SSsve inms1iatsly on not platter. Il p'
y i Vfthout ham No salt TO taste.
- n Unnd0 NV H01efVl