New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1892-07-03


| very character OF her food she may COMBAT u 0"n
! siderable extent the discOmforts OF the season.
A mistake which housekeepers are quite likely 70
make is 20 serve cold food. Now meal exciusiVcAy
Of cold food f. Of the most difcu TO digest ana
faxes more severely the powers VI The body. which
arr already weakened by the heat. The stimulus OF
light soups delicatey broicN steak and o'her Hie's
that are easily dgesied especially DeeSed III
summer diet. The famous cook Of Prince Eserhazy'
when ordered by his master to give nm sohe''h"S
easily dgcstibe as he was suffering from lonsof. cut
three slices from wcllhnDx iilht OF beef ana ptoi"
them all lie laid the first slice In the centre Vi e
serving platter aud squeezed the ju'cr OF the o'hr
two over IT, until nothing but the fibre WIZ LETT IN
them Thus lie SERVED nIlet Of beef on the platter
! cnveloped IN the nourshng juices OF Two o'herS
smell dish US THIS contains the stimulus ana honr
| shmcnt necessary TO combat the wear ana "'r VI
summer heat.
Cold meat hented pp with a little curry is faT
cIrcstblo and therefore nOuiishlng thah coo
meat. Even iced tea, that avore beverage Of MD
SUMNER is drink OF doubtful valnc at the dinner
tnbe hot tea heats the stomach and prepares II LOT
It's work. while cold ten rctards digestion. ike ice
water taken during meal. by chilling the stom'ch
The midday rest IL for longer than hall mn ho"F
should he a part OF the daily regime OF every haru
working housckceper. II she manage that she
can get such rest, she will feel Hike rising early III
the morning. when she do extra work IN the cool
hours OF the day. and the otherwise long tour Of DUTY
OF the day viii be comfortably broken. great m;uv
women toll Oh hour after hour without realizing I'LL
| they lie down 10 rest ut night how tired thcv aie'
| They have been keeping up on their nerve 1or'c'
rather than on their strengh-a most dangerous 'mnK
| to do.
| Chicken soup as 1t Is generally made Involves
| great deal Of work and considerable expenditure VI
| raw material. For this reason 1t Is a rare dish Oh
| The summer table when It should be most welcome
| and rbolo
foundation Of white stock. as all French soups are
great variety Of delicious chicken soups may DC pre-
pared at from half hour 10 thre%-q'orters ho'ce
We have frequently given the rule for this STOCK IL
| will keep least four days In summer ana u wreck
In winter. When the materials put together. the
| stock may be allowed TO simmer at the back OF the
stove for tho requisite six hours and strained when
! done, and it Is very little trouble 10 make IL TINS
stock Is kept In the house. great variety OF delicious
and suitable soups for summer mas be served at the
| expenditure Of very little dime and trouble.
| A cream OF chicken Is Of the most delicate
soups We have. To make this. take half the chicken
which has been cooked for rcassee boiled and re-
move the bones Take about four tablespoonful OF
the white meat. cut 1t In dice and lay it aside I'LL
wanted Chop tie rest OF the chicken fine. pound II
TO paste IN a mortar, pat it IN sonpp0t with the
bones three pnts OF white broth. cup Of rice.
spray Of parsley, a Glove and spray Of celery. Let
| the soup simmer for forty minutes Then strain It
| through a Sieve pressing through all the meat that
will pass through easily Remove the bones and sea-
soDng herbs from the residue u the sieve. and they
VIII make very nice croqnets If little egg Is added
TO them. a good deal OF meat and rice always re
MAN. When the soup is strained return 1t to the
kettle and let II boil up Then add half cup
Of cream and the chicken eut up In dice which had
been previously laid aside When the soup bdls,
1t AT
! a simple chicken soup n made follows: Take
about "A quarter Of a good-sized chicken uncooked,
| I I'm MIA nd for for VI
an onion. Add three pintS Of white stock, quarter
OF cup OF rice. spray OF parsley, half bay leaf.
and Glove Let the soup boil for thirty minutes.
Remove the Glove baylef. parsley aud celery which
should have been tied together In bouquet This
chicken may be improved by adding twelve okras
| cut In fine pieces half cup OF tomatoes, stewed
and strHined, when It rs put over TO boil. The afdi
| ton Of tablespoonful Of bJiled tongue boiled
ham, cut In dice Just before the soup Is taken up
| gives pleasant variety. In August. when Lima
beans and fresh are In season. add tablespoon
| h OF the beans and two Of the corn with six Okras
cut In slices. When desirable, tenspoonful Of
curry powder may DO added 20 this soup, making 1t q
! chicken curry soup.
| cocka-leekie sonp Is made In exactly the same
way as The rule juse given. adding three leeks cut
In slices In place Of the raw lice. muligsawny
| soup belongs peculiarly to summer time. II WAS
| introduced, with Its curious long name (which Is
simply the East Indian term for pepper water, into
|
| is properly mate Of chicken. Take half raw
chicken. orion, half bnll nosed pepper O small
bit Of garlic, and les, than quarter of Glove Add
also a tcaspooniu Of ham. Fry all these
materials in butter til brown. Pour over them a
quart Of white stoch. Add tablespoonful OF nav
| nee and tablespoonful Of almonds pounded 10 a
| paste. Let the soup simmer for thirty minutes.
| Then add teaspoonnl OF curry wet TO paste, and
| let II boil for five minutes longer.
Pckled mangocs boiled nee may be rrOpcrly
| served with this soup. Tho mango here meant Is
| tho tropical fruit Of that name, which forms, when
| pckcd OF the most popular East Indian chat
| neys. The so-called mango pickles put up by Newt
| England housewives by stuling small green musk
melons bull peppers with smaller pickles and
chopped cabbage Is entirely different article These
| New England pickles doubt take their name from
their resemblance In form TO the mango whicl, New
Englandcrs brought 10 their families on their Nturn
| from long voyages The mango Is n common
fruit, yet 1t may be found In tho summer In
OF our large city markets the coast. where
| II Is sought for mainly by travellers who havo
acquired In the tropics q taste for this somewhat
ipspid and stringy fruit. In appearance the mango
| is shaped like irregular nattened pear, With Il
glossy, rosy Checked rind.
Table pockets have the merits OF being new use
| full aud ornamental. They are hung any table,
are convenient for any number OF purposes and mny
| be IN various shapes according the use to which
y