Herald and news. [volume] (West Randolph, Vt.) 1878-1943, 1899-07-13
SUBSTITUTES FOR SOUP.

There appeared recently in these coll
nmns 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 modioum
Of broths. Iced Bouillon We can endure
but we feel that the hot soups period If
usefulness is at an end for the present
Even if highly seasoned, it seems to
clog instead of stimulate the faded APP
petite, and if we have begun 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 filling.
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 il an edge. The savoury is
the thing. and although such titles as
canapes. cruutons, or bouchees may
sound rather alarming, the dishes them
selves are really less trouble 70 prepare
than most soups. Their very appearance
is appetizing. II they are well made and
prettiIy served on a white napkin, and
surrounded by crisp parsley or cress, or
garnished with uasturtium 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
EFT 10 to "a int w ap "a
be able. with some enjoyment, to eat
the hot roast or boiled that seems in
evitable even in tropical weather All
dieutians, except vegetarians, are
agreed that to keep up the strength Of
the worker a certain amount OF meat
must be eaten, and that il is more read
lily digested hot 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 its consumption is often
more or less Of an effort. The effort win
need to be less strenuous, however, and
the task Of eating will be lightened II a
sharp or savoury appetizer has pre-
ceded the piece de resistance.
OYSTER COCKTAILS.
For six of these provide thirty small
oysters. Make a sauce by mixing to-
gether a tablespoonful each of lemon
juice and tomato catsup, teaspoonful Of
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 a slice Of lemon in each on
top Of the cocktail.
ANCHOVY 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 f.
lay slice of tomato. Dust with salt I
and pepper and serve cold.
BOUCHEEs DE JAMBON.
Make a French dressing by mixing a |
half tablespoonful OF salt, a saltspoonful |
Of pepper three tablespoonfuls Of salad /
oil. and one tablespoonful Of vinegar. /
When this is well 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 or
toast Or you may cut the mushrooms
IN quarters. put them in a double boiler
with a 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 1t lightly.
,utter II and spread discreetly with ca
iiare. which you have beaten light with
, tablespoonful of lemon-juice and two
of salad oil. Dust with
cayenne pepper, and serve.
Anehovy bars may be made in the same
way. spreading the toast first with but
er and then with anchovy paste.
CANAPES OF SARDINES.
Cut thin bread into crescents or tri-
ngles. The crescent is the true canape
hape Toast the bread. Flake sar-
lines fine with a fork. work into them a
Of melted butte~. a tea
.ponful Of lemon-tuice. a pinch OF
ALT and four or five drops OF Tobasco
auce. Spread the toast first with but
er. then with the sardine mixture. place
m a tin plate cover, and set in the oven .
Intil very hot.
GRILLED SARDINES.
Cut as many strips Of bread as you | ,
lave sardines. making each piece a little
onger and broader than the fish Toast /
n fry these. Roll your sardines in egg
nd then in very fine cracker crumbs. {
nd fry to a light brown in deep fat. ,
Jay a sardine on each strip Of toast and |
'arnish with lemon and parsley.
.III sn,TnrI, TIN II LIZ I, LII, u ~