Indian chieftain. [volume] (Vinita, Indian Territory [Okla.]) 1882-1902, 1894-08-23
SUMMARIZING COOKING.
HeaIthful and Appetising Dishes for this
Hot Weather.

HeaIthful and Appetizing Dishes for the
Hot Weather.
| The end and aim of the houselSeeper
during the hot months of summer are
TO provide her table with food and pro-
visions that shall tempt when appe-
tites fail, and nourish when IL seems
| hardly possible that sufficient food can
be taken to sustain life. The wise
houselSeeper, IL she be dependent TO
any extent upon her own energies in
the preparation of her meals, or IL she
feels the quality of mercy toward her
cook, will make almost any sacrifice TO
secure either a gas or an oil stove, and
will then use the kitchen range only
when absolutely necessary.
And ON these necessary days IL win
be well for her OF her cook to accom-
plish many things in the way of balx-
ing, having an accidental baking day
as IL were.
The most healthful and appetizing
breakfast on a hot morning is one
where but the simplest foods are served
and small variety of these, so that
the appetite may be tempted without
being bewildered. Fruit should be
served as the first course always, in
| the daintiest of dishes and with the
accompaniments where it is proper, of
| powdered sugar. cracked ice and cream.
| Where the menu for breakfast Is mex
pensive it will be found possible to have
fruit every morning without adding to
the average cost of the meal. French
rolls purchased from n good baker.
thinly-sliced bread, any easily and
quickly-prepared and baked biscuit or
bread will provide the table with a
variety, TO be varied on cool mornings
by dry, buttered or milk toast, and the
more elaborate muffin or gem. Fine
hominy grits and the less heating vari-
eties of wheat and oats will add the
other needed dish to some tables and
an. always necessary extra course to
others Coffee, tea, chocolate and milk
are, of course. in either winter or sum
mer the breakfast beverages. When il
Is necessary TO add more substantial
diet to the morning meal, try eggs,
either boiled, poached, scrambled or
made into an omelet, fried tomatoes,
creamed Goldfish, or ony preparation
which may be easily cooked, or, better
still, any one of the many dainty dishes
that may be prepared at the table in
the chafing-dish. let your breakfast
table be immaculate in its appoint
ments and, IL possible, have a few
fresh flowers in low bowl in the cen
ter of the table.
Luncheon should be n meal of even
greater simplicity. Milk, tea, either
hot or cold, good bread and butter,
radishes, sliced tomatoes, lettuce
salad with either potatoes, lobster,
shrimps or cold meat, and a mayon-
naise dressing as ACCOMPANYING mt,
or lettuce salad with French dress
ing. Salads of the vegetable variety
are extremely healthy and appetizing
in warm weather. Cold meat, thinly
sliced, garnished with parsley; cold
boiled rice served with cream; fruit and
plain crackers OF some sort will finish
out the midday meal. Avoid too much
cold ham in summer.
For dinner, where a course dinner Is
necessary, serve also the simplest things
possible. Vary the first course by com
mencing once in awhile with clans
served on the half shell, creamed fish
served in scallop shells, or any cream
of vegetable soup, or cold consomme.
Lamb chops garnished with peas or to-
matoes; fried hsh served with sauce
tartare; sliced cucumbers; broiled or
fried chicken for the next course. Po-
tatoes need not form a part of the
summer dinner. Until the new ones
come, rice or spaghetti may serve as a
substitute. OF summer vegetables
there are always an abundance TO
choose from. salad course should
always be included in the summer din
ner menu Lettuce, endive asparagus
and soirel are few Of the green's
which ere available for serving with
either a french or a mayonnaise dress
ing. Crackers and cheese are neces-
sary accompaniment Of the salad
course.
Keep TO simple desserts, and, when
. possible 10 cold ones during the sum
mer months. Custard, either baked or
boiled, may be served in variety of
ways curds and whey, lemon jelly
with whipped cream, blanc mango,
baked apples and cream, rice pudding,
tapioca and apple pudding. Any Of
these desserts are easily prepared, and
when left on the ice for eight or ten
hours before serving, make a delicious
conclusion 10 summer dinner, as do
any Of the small fruits served with
cream. Pies OF all sorts and not pud-
dings may safely be left alones-L Ladies'
! Home .Io,urual