Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1896-09-14
MEALS WITHOUT COOKING.
Canned Meats, Rel;shes and Fruit Cordi.
ials That IRE PaIatabIe.

ials That ere PaIatable-
These are the days Of cold victuals,
picnic lunches and cooling drinks.
HousekeeDers are at their wits ends to
think of something for the family meal
which will tempt the appetite and at
the same time be easy to prepare. The
suggestion of bending over a hot stove
these hot days broiling a piece of raw
beef is in itself nauseating. But what
to get to take the place of that same
bovine nourishment is the question.
With the present state of the market
there IS every opportunity to supply the
table with a full course meal without
ever turning on the gas in the range.
There are soups, canned meats and
vegetables, desserts and cooling drinks
all ready, with a little manipulating,
to serve.
Some popular prejudice has existed
in regard to canned meats. Occasionally,
it is true, Il family is poisoned by their
use. But these are rare instances, and
the trouble is usually traceable to some
carelessness on the part of the people
themselves. They either buy cheap stock
from some grocer who has had the stuff
on hand for an indefinite time, or they
have allowed the article to stand in the
can for hours, perhaps for days, after it
has been opened.
One of the first requisites, then, in
starting out to buy ready prepared food,
either for table or picnic, is to go to a
first class place and buy none but the
best. The chances of poisoning are then
reduced to q minimum
In canned meats there is absolutely
almost nothing which is not to be had
Canned fish for this season Of the year
is simply delicious. Fish seems to gain
by being packed away in oil and spices
and catchup and the like. Tt becomes
hrmer and takes on a finer flavor. For
luncheon there is nothing more tooth
some than fresh brook trout done in to-
mato sauce
Fresh mackerel is a favorite canned
fish. It comes put up in mustard or in
oil or in clear vinegar, with slices of
cucumber pickles with q dash of onion.
For those who are fond Of them there
are the rich anchovies. Then all manner
of shrimps CLANS oysters and the lesser
tidbits are to be had for what appears
very reasonable figures.
POtted tongue, ham and beef are fine
for making sandwiches IF any one de-
sires the meat more highly seasoned, the
deviled goods are excellent for the same
purpose.
Sardine paste and a number Of meats
made into paste have been condemned
as being too strong. But the mistake
has often been made Of spreading on too
thick
In the line of cheese what is known
as club cheese is in high favor at pres
ent. Tt is soft, spreads like butter and
is not SO pungent as some of the other
brands. Speaking of cheese. a little
cracker seen on the table at almost ev-
cry luncheon now is the one with the
thin coating Of cheese blistered into the
crust. It has decidedly 'moreish''
taste.
One of the newest vegetables canned
is the beet. It is put up in glass cans
and heavily spiced. Small tender beets
are selected, and in the red liquid they
look decidedly tempting.
Preserves and jellies Of all kinds come
put up III glass, and the fruit especially
looks much more tempting than most of
the home production.
The prices are so reasonable it looks
like waste of time to stew and worry
over such work at home
One of the most delightful things of
the present time is the fruit cordial, |
from which each family can, with a lit
tie ice, easily manufacture it's own
drinks. Any flavor desired may be Sc
strawberry, coffee, I
lemon OF orange. The price is 45 cents
a quart, and quart of the cordial will
make several gallons of drink. Shaved |
OF cracked ice placed in the glass makes
the drink pleasanter. More sugar may
be added to taste. Lime juice and rasp-
berry vinegar are similarly used. Chi
cago Tribune.