New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1897-08-08
SERVING FOOD WITH SUGGESTION TO
COOK A SUMMER DINNER.

|
COOK A SUMNER DINNER.
! The complaint Is often made that refined man.
ner Of serving food with sauces. in courses, takes
an immense amount of time. II is urged that
high thinking is inconsistent with such complete
! slavery TO the kitchen range as an epcurean and
! a correctly served table demand.
! Tho woman with one servant "cannot expect
! say the complaining ones. "to give dinners that
! will rival those of French cook in delicacy and
! dainiineSs of service unless she devotes all her
time TO IT," The question al once arises. How much
| time does It take 70 prepare good dinner'-one
! after which will feel the satisfaction Of hav-
ing dined and not the brute's Of having been
| fed?
Just at present any large amount of time spen:
over a hot range or a small summer
stove. makes vital drain upon the strength. II
is desirable that mistress and maid should b.
| spared unnecessary work. yet the meal should not
| be neglected.
do not demand heavy roasts of meat and hot des-
serts but broiled meats. delicate stews and
rles ana desserts that may be prepared in cold
early in the morning.
The time spent in a hot kitchen in the prepara-
ton Of three thoroughly delicious meals elaborate
enough to suit the OF n gourmet. need not
any time in summer. exceed two hours. When
much more time is spent there is want OF
management. either in selecting the in
preparing the food. No account Is taken in this
estimate, however OF mat slow SiSternoOd' VINO
take hour longer 10 accomplish what
average worker will easily do in half the time.
DINNER PREPARED IN ONE HOUR.
An hour daily is enough to spend in the prepare
ton OF dinner. the most elaborate meal of the
day and one that easily takes twice the time OF
the two others Providing the arder is properly
stored with stock for soup and with bread and
other necessities a dainty meal may be cooked
by person in that time. An excellent August
bill OF fare calls for:
Tomato soup with spaghetti.
Iompano broiled
An India curry Of chicken.
stewed green corn
LETTUCE salad.
coffee.
The icocream on this menu should be prepared
early in the morning in cod room. Only the
cusiari OF the need be brought 10 the kitchen
to be cooked and this cooking should not occupy
five six minutes II the fire is as brisk as II
should be- In every house there should be cold
room not far from the Kitchen where pastry can be
other Cooking done which does not require heat A
corner Of the cellar nay be Lighted and PariIonsd
pared IN nae hot Kitchen '''p''
The systematic cook who goes into kitchen to
prepare the dinner given above Will first attend TO
her chicken II comes from the market drawn, but
il usually requires to be carefully examined for pin
soncd win salt and pepper This work VIII not oc-
cupy over five minutes The pieces OF chicken are
er FOR about six Minute M after th they are COW
cred with white stock and put to simmer.
Of soup ccefy two or three sprays Of parsley and
a bay leaf from her soup vegetables. These she
minccs and adds 10 the chicken with six tiny hut
ton onions This entire work. If the worker has
lost time. has not taken over fifteen minutes.
Leave the chicken to simmer slowly for forty min
utes the cook should lose no time. however but make
haste 10 measure out the stock and tomato sauce
and spaghetti for. her soup though IT Is no; time
to put IL She also gets the pOmpdnO ready
for brOng. The spine l. removed from the fish. and
and pepper and rubbed with sweet oil. 1t is then
left In cool place until about fifteen minutes be-
fore dinner Is served. IL requires twelve minutes
brOiling-,en on the flesh side and two on the skin
side II should he gdrnishcd with maitre dh6el but
tier taken from stock which should be kept on
hand In the refrigerator. with few other simple
sauces.
The potatoes which are served with the fish
are now washed and thrown into a saucepan Of cold
water 10 boil thirty-hve minutes.
The corn IS cut from the cob. seasoned with saIt
II. that II Is ready 10 stew when the time comes
The systematic cook works without niermisson,
timing her work BY the clock
The soup l. ready 10 be served the instant dinner
H. announced. and there Is time enough between the
courses 10 attend to everything else that needs 10
be done. The fish be garnished and the pota-
toes peeled the chicken dshed and the chicken broth
thickcned with tablespOOnfuls OF butter and TWO
Of -four. with tablespoonful Of curry and the yoks
let the chicken broth boil after adding ;he curry
and thickenng. Simply stir IL thoroughly and pour
il over the chicken the instant II Is served.
The steWed !. served with the chicken. and
dinner begins The lettuce be prepared for the
table after the chicken Is served. and the coffee
made 10 with the dessert.
10 requires constant care. the regular. nerveless
work OF a systematic woman, to prepare a dinner
properly and serve IL In perfect time Il does not
require much time or labor. people someiim I'M
spend legmatcy In search Of misplaced tools or In
equally foolish. unnecessary ways