The united opinion. [volume] (Bradford, Vt.) 1881-1970, 1896-07-17
MEALS WITHOUT COOKING.
Canned Meats, Relishes and Fruit Cordi
ials That Are Paiatable.

tals That Are PalataDle.
These are the days of cold victuals,
picnic lunches and cooling drinks
Housekeepers 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 hot stove
these hot days broiling 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 little manipulating,
to serve.
Some popular prejudice has existed
in regard to canned meats. Occasionally,
/ it is true, "a 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 CT the first requisites, then, in
starting out to bay ready prepared food.
either for table or picnic, is to go to
first class place and buy none but the
best The chances of poisoning are then
reduced to 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. 1t becomes
firmer and takes on 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 1t comes PIT up in mustard or III
oil or in clear vinegar, with slices OF
cucumber pickles with dash OF onion.
For those who are fond of them there
are the rich anchovies. Then all manner
of shrimps, CLAIMS, 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 number of meats
made into paste have been condemned
as being too strong. But the mistake
has often been made of spreading on toe
thick.
In the line of cheese what is known
as club cheese is in high favor at pres
ent. 1t is soft, spreads like butter anc
is not SO pungent as some Of the Other
brands Speaking Of cheese, a little
cracker seen on the table at almost ev
ery luncheon now is the one with the
thin coating of cheese blistered into the
crust. 1t has decidedly "morelsh
: taste.
One of the newest vegetables canned
is the beet. 1t is put up in glass cam
and heavily spiced. Small tender beet
are selected and in the red liquid the,
I look decidedly tempting.
Preserves and jellies of all kinds come
put up in glass, and the fruit especial!
looks much more tempting than most O
the home production.
The prices are so reasonable 1t look
like waste of time to stew and worr,
over such work at home.
! One of the most delightful things o
the present time is the fruit cordial
from which each family can, with lit
tie ice, easily manufacture its owl
drinks. ANY flavor desired may be Sc
! lected-raspberry, straw berry, coffee
lemon or orange. The price is 40 cent
quart and quart of the cordial vii
make several gallons of drink. SHAVED
or cracked ice placed in the glass make
the drink pleasanter. More sugar ma.
be added to taste Limo juice and rasp
berry vinegar are similarly ed.-Chl