New-York tribune., 1890-06-01
HOUSEHOLD TALK.
INTERFERING NOTES FOR WOMEN.
CNMTR DINNERS.


INTERESTING NOTES FOR WOMEN.
The dinner in summer should be a much lighter.
moro dainty meal than in winter. Let the cloth be
pure white dama,k with little color displayed in the
decorations, except in that furnished by the II ,weFs
Little Neck clans Of particularly nice To
Introduce the soup. which should b. clear consomme
or delicat, cream soup. The heavy English soups
Ike chfs head aud oxtal belong t. the winter table
Mullieatawny $ an Indian 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 cannot be compared in
flavor with perfectly fresh fish, for refrigerated food
loses so much by being frozen A. fish. Heavy not
roaNts Of beef mutton may Otter be discarded on
warm summers day for brpiled lamb chops served
with maitrc dhotc butter: or for fried chicken or
brolcd outlets: for delicately crisp roast Of
spinS lamb with mint sauce.
Currc, belong 10 summer and they offer Az agree
able change 10 the appetite, which has become laded
by monotonou' winter diet A bottle Of curry powder
should be purchased the beginning of each summer
10 insure ts being fresh Il costs but twenty
five cent, a bottle 1t is no great extravaganza to
throw what has been left from the previous
year, and Is probably stale. Chicken and veal are
the most suitable meats for curry. but lanb and
varcc, Of fish also delicious prepared In this
way. Frica~,cc, Of lamb. chicken and veal are al
ways welcome summer meats.
As rule The diet should be more vegetarian IN
sumner than in cold weather when the green herbs
roots and fruits Of the earth In perfection wise
gardeners arrange the sowing Of their crops. 50 tlat
there is continuous supply Of freSH tender green
pea, and corn. and other choice vegetables from TIE
first picking til the frost appears. II is httie more
difficult insure tender salad greens. Nothing grown
for th, purpose in the heat Of midsummer Is ever
10 crisp and delicious a. lettuce and other plants
that spring out of tho cool earth IN early
spring They are nature, own purifiers Of the
blood. which has become cloggcd with the heaVy
meat diet OF winter Lettuce thar grows IN mead
is not * much cultivated throughout the country a.
il should be- though it can always be had
In Bo>ton. Now York and other large marhel''
The heart leaves Of thi, lettuce makes the most de
ciou, saad greens. The dark green leaves tha' gro"
ou the outside Of the head. like tn" green leaves Z"
cabbage. should he thrown away with the NtaIk' a.
they ar, not III f,r -aiad. only the blcached mead
which is crlspy and creamwhItc is used.
Thor, /, no excuse for heavy desserts in summer
Lieht batter paddlnE- are almost the only hot pud-
du. suitable for warm weather. The variety oil col"
,i-ari- iced desert, and cream, is 80 large th"t
tcr. d, uo rAcu,e for greasy. rich p.e and pudding
Good hou-ehcopcr> need not hc reminded that per
'octly ripe fruit be- served In perfection ice cod
hut never iced.
-.uu Vqlliratawnv i- Icttor made with q rabbit
t.au with ANYTHING else. bat II i- more frequently
m,dc with firm and plump fowl Begin }" 'h'lns
up -iN small yoine onions. fry them brown iu h"'''
Clt mp Tire lean and i.t parts Of two small -''' "l
ham. o., t out ln the -oup pot and add tie fowl or
rabbit. o.t Ir pecc- and let the meat brown do tn"
pot with tle ham tin 10 De- slightly oooNd. \'d the
f.od onions and r. Glove of garlic, and nnallN two
mart. ~ rch brown stock. simmer ihc Whole III!
,s, meat - tender. Rub t~o table pooui"' "i Eng
u.h curry powder 90 past" with - NiIIr -t''h anu
add It to t.c .olp. vItl AN ounce oi Almonds p'"
,er,d a. a pi.'c and ntti" grated co''dnHi u \"H
.,.h -tr... the soup. Taa" mp the pieces 81
., ,,~, them Ir,, shape and pat them back iut"
tho tur,.n. squeeze over the -0up f." drops "I
l.,, ifi.c, ,rd serge 10 hot possible II 'h"u"
,lv,,- lo l..on.p,uicd hy dish of boil'd rice Eng
r.b hou.e,.ep.-, servo an East India mango pcAl'
n.th thi- -.up-
FIR r,, chicken curry cut mp a pair Of tender
.u-nc chickens into tvolrch squares. farb'I '''"
twenty mIuutr- ln just enough water TO cover mem
r,l ND the piece, of chicken. drain them. ana dnIIe
them wIih Aour ard lay them aside. Ply an onion
ard one Glove 81 garlic in four taole'po''i"l' ''
butter remove them and fry no" chic Ken 'n H. H"'ih
,ie r,-9 water and strain t through hnc 'traincr
in vl,h ll.f a cpcoanut has been grated Ndd t'I'
liquor to the chicken and One tablespoonful oi the
Lest curry powder. STOW the cnrry gently for hait
an hour and add a table pnonful Of hnr 'oc'aI"t
ard .rye hot sweet mango j, the East India
,tninoy mot frequently served with curry IN Eng
Land.
4 delicate batter pudding served WIN any fresh
,-ri, i a welcome summer dessert. The puddins'
made With soar cream among the h'~i ana least
expensive IF these di-hc,. Take cup ~ sour cream
and -ct 10 aside. stir quarter ~ a ii-p'"AihI ''
soda into tvo cup~ 81 sweet milk. ada t"' cups 'i
g.ur iu which two tea,poorfll, Of baking powder
have been mlNoi. add two cs-s. nI trEpooiiH'
~ alt and the a.d another ~rant cup ~
Hour Beat the batter vigorously and when n lo inlI
q hllstcr- acd put o un toned cherries. Bake ti'
puddlu. for three quarters Of an hour li moderately
ou..k oven aud serve it with foam.nc sauce. II
should BE- baked in a round tim baking dsh
\ cold meat PIE j. essentially an English dish and
a very excellent one II Is whether made Of pork veal
or chicken. The English veal pie is frequently mon
toned in British hciion. II The veal pie of the
fascinating Frothlucn, which commanded er'at"r AL
miratDn fron her father Captain Corushn. thAn AL
her other a,compl.s shmcut, which hc rrtard 10 Pen
dennis. The ~wcll and hammer pie which Nr-.
H4n manufactured for o!la- Veg during those trying
time, when be- and Mr. Boiiu AID f"il on tie
Roman Empire. is memorable. This differs only
from a veal PIE In the addition of ham. For 'i'oH
veal pie remove the bone from the thch part oi q
brcaet II veal tlI" meat u mouthiul-. ana pHi 10
win the bones I'm water cuough TO Just cover IT, sic"
il I'll the meat is nearly done. then remove II anu
hotl down the gravy Pat LAYER of veal n the pie
dish, woI seasoned with salt and pepper. then thh
sprnklIus II minced ham. II the ham is boiled cut
70 in dlcc il raw iu slices and then into dice ana
sc,d before using It. If you like forccmeat balls
make them As follows: Take little minced veal OF
sausage meat and the quantity Il bread crumbs
season the mixture. II meat Is used with summer
,avory little sage and sweet marjoram. MIN tliS
meat - "A paste with butter; add the yolk of an egg
and mako it, into little balls and drop them among
the chopped veal and ham. Add enough gravy "hlch