The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1890-06-15

4
the principal meal Of the day. WHISTLER
it comes at noon or st night. Il is my
purpose 70 here give good, fair selec-
ton of dishes likely toeatisfy the aver
age American taste, the manexiaas for
which can befound in nearly every part
of the country. At this time there is
such an abundance Of canned goods gen
orally available that Vegetables can be
included ID all bills of fare; and to such
perfection Is their propagation brought
that, with well made sauce, they can
hardly be distinguished from the fresh
growth.
The use Of sauces Is Of great import
Rnce in varying the flavor Of different
foods, and IN increasing their economic
value. Our present concern is with the
selection OF good summer dinner. A
many Americans do not use soup and
FISH habitually, we shall not give both
upon the same bin of fare unless some
special occasion is in question.
Broiled Fish FR~ts
Bermuda Potatoes Asparagus. Pea
Shoulder OF Lamb. vita Mint Saucc.
Fresh Tomato salad
Strawberry Cream Cups.
If any of the ingredients required in
these recipes are not available. some sub
stance may be used which win produce
similar result, or at least make a.eavory
and palatable dash, acceptable 10 those
before whom it is to be placed In tina
first recipe, for instance, any fresh fish
VIII serve tho purpose IN place Of the sea
food for which the Formula calls.
FISH BIIETs BRouED.
Upon the sea or lake board any fresh
fish may be split down the back. tho
largest bones removed and the head.
tail, fms and entrails trimmed avayt
either the fish may be cooked In this
form, or the flesh may DO cut from tho
spine in two pieces, each comprising one
half the fish; tsese pieces can be laid.
skin down, npon the cutting board. a
firm hold taken with the left hand Of tho
nearest end. the blade of sharp, thin
knife sunken through the flesh down to
the skin, but not through it, the knife
blade gradually fattened against thu
skin and pushed back with II away from
flesh and skin are smoothly separated.
These pieces of fish thus freed from
skin and bone ara called filets; they may
be broiled, fired or baked, at choice, and
served with salt, pepper and butter or
lemon juice and parsley, or with any
sauce preferred.
SALAD AND VEGETABLES.
The salad specified above ia Of fraaA
tomatoes made quite cold upon tho lea
after being washed clean, or scalJied and
peeled. They may be served vxhclo or
sliced; either alone or laid upon lettncs
leaves or water crosses; tho taste iaoon-
suited in seasoning them with salt, pep
per and vinegar, or with sugar and vim
egar or with little claret.
The vegetables are new potatoes,
washed clean with cloth or brush IN
plenty Of cold water. and then boiled--
only until just tender-in salted water,
and kept hot under folded towel after
draining OFF the water
The asparagus u the small green va
riety. well washed the tender portion
cut IN small bits, and boiled only until
tender in saited boiling water. AS
rule, American cooks boil vegetables too
long. They should De drained from tho
boiling water a. soon as they are tender
enough 10 eat. II green, h1e the aspar-
sgas tips, they sboald he thrown into q
vessel Of Geld water for fesv moments
to set their color and preserve their form,
then they can stand until II 10 time 10
serve them; drain them, reheat them al
quickly a. possible. either with sauce or
butter. salt and pepper, and serve them
at once.
ROAST LAMB WITH NIT SAUCE.
This faEorite summer dish for Aneri-
cans Is seldom served IN its prime cen
diti0n. because housewives are apt to
forget two thIn.,s: first. that such deli
cate and immature meat IA lauSo Is more
likely to spoil from exposure TO unfavor-
able temperature than beef or mutton:
and. second, that 1t must be perfectly
cooked TO prs=esTve ali its flavor No
a mixed seasoning or by stufEag IL; no
only salt and pepper. after the surface
has been br0wEs5 IN the hottest possible
oven. aud either tts own brown gravy or
3 good mint sauce. Some Of ths bones
may be removed 70 facihtsss carving.
tho vel1 u the neck cut carefully ont.
he joint tisd or skewered In proysx form.
the surface WIPED with clean. wes
cloth. and the meat thsa plsced In tho
hottest possible oven and quickly
or before a very bot open G,Fe.
md after browning sssas0Bsd When
cooked u the desired degree the ialuD
IAN be kept bot while the dr1ppInss IL
he pan are mind ever the FIRE with dry
1DuT. hsaV1ng tablespCOuful for each
pint Of gravy. ard two oT three Il drip
dnss; when The four is quite u1ixsd
1o1hgZ water j. 70 D. stirred IA gradg-
.Ny, until tbs proper iTsvy - pEoducsd,
ThIch must Do,i thoroughly. BE- pala,a-
5ly Seasoned. and tbeu served IN q gravy
boat.
Mint satoe j. made BY mixing q cup-
al OF fresh mint. finely cbOI,ysd. with
be same quantity each u yt8eZar and
ugzr. ooid q noz. a. tas intention t. %
sTve l.
sTEAwEER2Y ClEAM Cr-FS.
The cram sGita5ls for Frg1ch crear1
andes = maze ~ mixing czpfui q
'o!d water with tfae Wgtsts q frazh es,g
I'd eo1fectaoE@Ts sugar - . passs which
an Be nodded INTO httLe cups. Ia each g
Vl1eh = Ei0s Et--~oarTy y Dl&.ed
ThssrJ sd Practice.
Nine Twsedlsdos PRINCIPAL q gTu&i