The evening times., 1895-08-09
AMERICANS Eat TOO HUGH
This. at Least. Is the Generally
Accepted Opinion.
Most OF Our His Come From Eating
Too Much Beef-A Summer
Day Menu.

As nation the Americans are said Il
eat too much and that not with wisdom
| Longer life would be ours did we eat Il
live instead Of live to eat. Oulda says
Eating and drinking are such unlovely
operations that 1t is to be hoped We shall
reach the degree of'refnement when this
| privacy"
II the time ever comes when such is the
case, people who are conyivial will Ger
tainly eat less, or all the philosophers are
wrong who declared that pleasant company
is conducive. even neces sary, to digestion.
As We are constituted we must eat,
and according to the rulings of polite So
ciety We must eat In company. The question
is what to eat and when. DR.. Cyrus Edison
is quoted as aging: Most Of the ills We
are heir to come from habitual eating of
too much beef"
The idea of roast beef on a scorching day
Is not altogether pleasant. The senses, all
Of them, need to be treated; the eye asweIl
as the stomach. The arrangements of a
table have Riuch to do with a caprici,us
being made much Of, as il it were
sick child.
A cool. fresh setting Of the table, with
the viands arranged artisticaiIy, ones ap-
petite will be tempted whether he will
or no. All fIligrees of the table are ia
booed for summer service; the finest and
handsomest OF damask, snowy white, is
quite the best form. No more than forr
l-vSt, Co.
for a course dinner nowadays, namely, the
oyster fork. soup spoon, fish knife and
fork. and one large knife and fork for the
the first relieve Of meat,
Dainty dinner cards are in vogue, done
in the most delicate water coIors. repre-
senting some Pompadour love scene. A
pretty way to decorate the table for a
course guest dinner is to place in the
center OF the round table a large, flat
basket OF fragrant pink button ruses; tht.
basket should be gilded and have pink
ribbons, just the color of the roses, twined
about the handle. ending in a perky bow
on top. From this extend pink ribbons to
each corner of the table. where rest small
er baskets ornamented exactly like the
center piece. The dinner cards may be
simply cut from heavy water-coior board,
with ragged edges and knotted with pink
ribbon.
II the night is hot the collation. should
be of cooling quality, and needs consid-
cradle consideration. Fur a simple menu
the following would be especially palat-
able:
Soup.
oeufs a la Christophe Colomb.
Chicken, a Ia Marengo.
Potatoes, fin de Steele.
Fringed Lettuce. Charlotte aux Praises.
Iced Coffee.
Banana. CanteIope.
Orange Ices.
Oeufs Cbristophe Colomb-Malo small
toasts about two and one-fifth inches
across, and one inch thick; fry them in but
ter, lay over a coat of pate de foie gras,r
about one-fourth of an inch thick, being
careful to leave hole in the middle
Place these on a dish and trim with poached
Eggs, carefully sheIled. Let melt In a
one fourth pound Of jelly OF |
neat and one-fourth'pound OF fresh butter;
nix the whole well and pour over the exgs. |
Chicken, a Ia Marengo-Cut up chicken |
he same as fricassee; first cook the thighs |
n olive oil, as they take the longest time:
idd the other pieces seasoning and adding |
! bunch OF parsley and handful of Inush- l
looms.
Potatoes. Fin de Siecle-Select fine, large
potatoes, wash well and put them in the
wen to bake; when done spit in two and re-
move the insides. Make fine hash with
'ome cooked fish, fine herbs, the pota
,ulp and seasoning, adding a spoonful OF
white sauce and little butter Stuff the
cover with more of the white
auce and grated parmesan, and bro wn In
he oven
Fringed Lettuce-Chill and clean tie let
uce, cut into tiny threads less than an eighth
Il an inch thick; sprinkle with vinegar.
ngar, pepper, salt and a dashing of olive
Ill.
Charlotte aux Fraises-Cut a few tarxe
ady fingers. or Charlotte biscuits, into long
riangies 80 as 10 be able to place them do wn
a their glazed sides; cat out the center
With a pastry cutter one and a quarter
nches In diameter; replace this cut-out
icce with round OF biscuit: cut with the
anne cutter; tncrust the mold in ice; strain
nrougha sieve two pounds of Strawberries:
~eeten the pulp with some thick syrup,
favored with -orange peel. and mix with
bout two geIafinc leaves or clear melted
aives' feot Jelly; STIR the prepafatioa
ice. and as soon as 1t thickens incorporate
ito II slowly the volume Of pint and q |
M OF very firm, well-dfained and slIghtly
weetened wAtpped cream FIJI MP thet
I'D wkh this and let harden for one hourI
Ice. At the last moment dip the mold into
pad water ao4 isSast the Charlotte on a ] ,
an. EFT. II