Peninsula enterprise. [volume] (Accomac, Va.) 1881-1965, 1896-07-18

MEALS WITHOUT COOKING
Canned Meats, Rctishes and tfrait ccra'-
lals That Ere P:,atable.

Canned aeats, Rctishes and tfrait Ccra'-
lals That Ere P:.,:.table.
These are the days of cold victuals'
picnic lunches and cooling drinks
Housekeepers are ~ their wits ends to
think of something for the family meal
which will tempt the appetite and at
the same timc be easy 10 prepare. Inc
suggestion of bonding over hot stove
these hot days broiling y piece OF raw
beef is in itself nauscSting. But what
10 Get to take the plGce 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 little manipulating.
to serve.
Some popular prejudice has existed
in regard to canned meats. Occasionally,
it is true ii family is poisoned by their
nse. But these are raro instances, and
the trouble is usually trnce&ble 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 il tho
can for hours, perhaps for days after 1t
has been opened.
One of the first requisites then, III
starting out to buy ready prepared food,
either for table or picnic, is TO 60 10
first class place and bay none but the
best. The chances of poisoning arc then
reduced to minimum.
In canned meats there IS absolutely
almost nothing which is not TO be had
Canned fish for this season Of tho year
is simply delicious. Fish seems TO gain
by being packed away il oil and spices
and catchup and the like 1t becomes
frmcr and takes on n finer favor For
q luncheon there is nothing more tooth
some than fresh brook trout done III TO-
mato sauce.
Fresh mackcrol is q favoritc canned
fish. 1t comes put up III mustard or III
oil or in clear vinegar, with slices OF
cucumber pickles with n dash OF onion.
For those who are fond of them there
are the rich anchovies. Then al 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
devilcd goods are excellent for the same
purpose.
Sardine paste and 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
emit 1t is soft spreads like butter and
is not so pungent rs some OF the other
brands. Speaking Of cheese, little
cracker seen on the table at almost cv-
cry luncheon now is the one with the
thin coating of cheese blistcrcd into the
crust 1t has decidedly a "moreish'
taste.
One of the newest vegetables canned
is the beet 1t is put up il glass cans
and heavily spiccd. Small tender bcets
are selected, and il the red liquid they
look decidedly tempting.
Preserves and jellies of ali kinds come
put up in glass. and the fruit especially
looks much moro tempting than most OF
the home production
The prices are so reasonable II locks
like waste of time to stew ard woITy
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 lit
tie ice, easily manufacture its own
drinks. Any flavor desired may be Sc
lected-raspber1y, strawberry, coffee,
lemon or orange The price is IS cents
quart, and a quart Of the cordial will
make several gallons of drink Shaved
or cracked ice placed i'll the glass makes
the drink pleasantcr More sugar may
be added to taste Lime juice and rasp-
berry vinegar are similarly used-Chi-
cago Tribune.