The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1899-07-19
SUBSTITUTES FOR SOUP.

There appeared recently In these col
umns a dissertation upon soups for hot
weather. Directions were given for
making those which would most tempt
the appetite and least strain the diges-
ton during the heated term.
As the torrid days continue, however.
our stOmachs loathe even this modicum
OF broths. Iced Boullon we can endure,
but we feel that the hot soups period Of
usefulness is at an end for the present.
Even if highly seasoned, 1t seems to
clog instead of stimulate the jaded APP
petite, and IL we have begun a meal with
soup, we feel that we desire nothing be-
sides.
Now Is the time, then, to seek for sub
stitutes for soup These must be some
thing stimulating and not "flling."
Fruit will not answer, for that, If eaten
with sugar, takes the zest from the
appetite, and we are looking for some
thing to give it an edge. The savouryis
the thing. and although such titles as
canapes croutons, or bouChees may
sound rather alarming, the dishes them
selves are really less trouble to prepare
than most soups. Their very appearance
is appetizing, if they are well made and
prettily served on a white napkin, and
surrounded by crisp parsley or cress, or
garnished with nasturtium leaves and
blossoms.
The Savoury must not be served in
large quantities, as that defeats the end
for which it was designed. 1t is not
intended to satisfy the appetite, but to
stimulate it to the point where one will
be able, with some enjoyment, to eat
the hot roast or boiled that seems in
evitable even in tropical weather. All
dietitians, except vegetarians, are
agreed that to keep up the strength of
the worker a certain amount of meat
must be eaten and that 1t is more read
lily digested BOT than cold,
So the roast of beef or of lamb or of
veal makes its appearance accompanied
by a stimulus to the palate in the shape
of horse-radish or mint or curry sauce.
Even with these it's consumption is often
more or less of an effort. The effort will
need to be less strenuous, however, and
the task of eating will be lghtened If a
sharp or savoury appetizer has pre-
ceded the piece de resistance.
OYSTER COCKTAILS.
For six of these provide thirty small
oysters. Make sauce by mixing to-
gether a tablespoonful each of lemon
horseradish a pinch each of salt and
cayenne pepper. and six drops of Tobias
co sauce. Have all very cold, and the
cocktail or claret glasses thoroughly
chilled before YOU put five oysters in each
and divide the sauce equally between
them. Lay slice of lemon in each, on
top of the cocktail
ANCllOVY CROUTONS.
Cut white bread into three-inch tri-
angles, and fry them in butter to
pale brown. Drain, and spread each
lightly with anchovy paste, and on this
lay a slice of tomato. Dust with salt
and pepper and serve cold
BOUCHEES DE JAMBON.
Make a French dressing by mixing a
Tablespoonful of salt, a saltspoonful
of pepper, three tablespoonfuls of salad
oil, and one tablespoonful of vinegar
When this is we'll blended dip into it
crisp lettuce leaves. Lay them on plate
and place on each a very thin slice Of
cold boiled ham.
MUSHROOMS ON TOAST.
Peel and broil fresh mushrooms,
spread them with butter dust with salt
and pepper. and serve them on rounds of
toast, Or you may cut the mushrooms
in quarters, put them in a doubleboiler
with tablespoonful of butter and cook
until tender. They may then be sea-
soned to taste and poured sauce and all.
on rounds or triangles of crustless toast.
CASIARE BARS.
Cut bread into strips toast ii lightly
butter It and spread discreetly with ca
STARE, which you have beaten light with
tablespoonful of lemon juice and two
tabespoonfuls of salad oil. Dust with
cayenne pepper, and serve.
Anchovy bars may be made in the same
way, spreading the toast first with but
ter and then with anchovy paste.
CANAPES OF SARDINES.
Cut thin bread into crescents or tri-
angles. The crescent Is the true canape
shape. Toast the bread. Flake sar-
dimes fine with fork, work into them a
teaspoonful of melted butter, a tea
spoonful of lemon-juice, a pinch of
salt and four or five drops of Tobasco
sauce. Spread the toast first with but
ter, then with the sardine mixture, place
on tin plate, cover, and set in the oven
until very hot.
GRILLED SARDrNES.
Cut as many strips Of bread as you
have sardlnes. making each piece little
longer and broader than the fish. Toast
or fry these. Roll your sardines In egg
and then In very flne cracker crumbs,
and fry to a light brown in deep fat.
Lay a sardine on each strip of toast and
garnish with lemon and parsley
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