Kansas City journal. [volume] (Kansas City, Mo.) 1897-1928, 1897-06-27
HIGH TEAS EVERY DAY.
They Acceptably Replace the Hot,
Heavy Dinner.

In many homes both in city and country
It Is the custom when the settled warm
weather arrives to give up the late hot
dinner. The meal in the middle of the day
evening meal is a kind OF high tea" There
are several advantages in this plan, writes
Christine Terhune Herrick. in the New
York World. 1t does away with the neces-
sity for keeping a hot fire going all
through the summer afternoon. 1t enables
the cook to have a little rest after her
mornings work, and it gives the member
of the family a change in their mode of life
that can, hardly fail to be of benefit.
Everything need not be cold at the third
meal. In those houses where gas is used
as fuel it Is an easy matter to boil the
kettle for hot tea or coffee or to warm
the soup that may have been prepared
earlier in the day. Lacking gas, an oil
stove or an alcohol lamp will do this. 1t
is also possible to warm a single vegetable,
such as peas, beans or spinach. But in
very hot weather, after a long, torrid day,
any warm food is often distasteful. The
palate longs for iced tea or coffee. for cool
salads. for crisp radishes, for appetizing
cold meats.
With this last item the housekeeper often
finds much difficulty. In many homes there
Is a prejudice against cold meat, founded
upon an acquaintance with no varieties
except insipid mutton, overdone beef, ham,
tongue or corned beef. Any or all Of these
Will pail very soon and fail to tempt even
a hungry man.
There is, however, a large assortment of
cold meats that are easily prepared and
BOOu " inc ldSlS. AIlOIB Inen may De
mentioned beef a la mode, jellied tongue
or chicken, stuffed ham. stuffed breast of
veal, beef or veal loaf. gelatines and 9TH
ers hardly less delicious.
Beef a la mode has won a poor reputa- |
ton by being so frequently served i'll
cooked at small restaurants. So few people
prepare 1t properly that IL will come as a
surprise to many to know that with a lit
dish.
Select a piece from the round weighing
from seven pounds I'M. Ten mounds tC nor |
too much for a good sized family. Have
butcher plug" the beef with strips |
round. Order a quarter pound of salt pork, |
chopped fine and sent home with the beef. /
Mix this pork with an equal quantity OF
bread crumbs. season II with a teaspoonfuI |
of onion juice and with minced parsley, |
sweet marjoram. summer savory and pep |
Moisten 1t with a tablespoonful each
of mushroom and tomato catsup, a tea |
spoonful of Worcestershire sauce and three |
tablespoonfuls of vinegar. Make deep in
tween the strips of pork and cram into
them your force meat. When this is done
a shred of carrot, onion. a stalk Of celery,
a few cloves and whole peppers. Pour In
enough cold water to cover the meat. let it
TO a boil gradually and cook slowly. |
allowing fifteen minutes to the pound. If
you wish to have the meat served hot make
a gravy from a cupful of the liquor. Put
the meat back into the liquor
and let ii get cold in it. Take 1t out and
it under a heavy weight. Slice very
thin across the pork strips.
Gelatine is an admirable warm weather
dish. 1t is generally made of veal, but lean
may be used. A thin veal steak or
a I oned breast of lamb may serve as tina
This should be laid fiat, but
tered well and spread thickly with minced
boiled ham or tongue. to which has been /
added half a dozen mushrooms and a dozen
blanched almonds. chopped fine, and all
with pepper and a little onion
Juice. Roll up the steak. the minced meat
inside, sew up in cheesecloth, put over the
fire in cold water or weak soup stock. with
a sliced onion, a carrot and a bunch of
herbs. Cook slowly three hours, let
the meat get cold IN the liquor and then
take out the roll and put IL under a heavy
Slice 1t across the end of the roll.