Evening star., 1900-07-07


patients going to malarious district or
one where the water Is contaminated.
Many doctors warn their patients before
tirely and drink instead some of the bot
tied Observation-Disclosures, Shasta, London
derry or Lithta water.
Still another important factor, If one is
to be benefited by his vacation, is good
food and plenty of it In many country
districts 1T is impossible to obtain Ice, and
the meat purchased semi-weekly from the
peripatetic butcher-and none too good at
the best-quckly deteriorates. Accustomed
to plenty Of fresh fruits and vegetables
from the city markets, the insipid canned
products on which many farmers and
boarding houses depend prove very in
ferior substitute to the "city boarder.
What is your usual bill of fare?" asked
woman of the landlady on a ranch. who
advertised "frst-class country board"
"Oh, lots Of cake and plenty of pies and
puddin's," said the lady of the manor. firm
In the assurance that that was all that any
body could possibly ask.
"Oh, those country shppers." sighed an
other New York woman who loved the
Berkshire Hills, but bewailed the fare. I'VE
wouldn't object at all to having dinner at
noon and supper at o'clock If we could
have had one hearty, satisfying dish; but
our landlady declared that she wouldn't
make up fire after dinner for nobody
She would work all the morning making
elaborate cakes and at supper We would
have cake galore and two or three kinds of
preserves and canned fruits, when our
souls were crying out for even dish OF
hash or one of stewed tomato or creamed
potato. Many's the night we've gone to bed
hungry, after riding all the afternoon in
the fresh air, simply because cake and pre-
serves would not fill the vacuum, accus-
toned to heartier but simpler food.
1t is astonishing what needless "bug-a-
boo" the mayonnaise is to many house
keepers who hesitate attempting it for fear
80 f,f1, ID tod
oil. fresh lemon, an egg beater and a cool
place to make it. the process only requires
ten or fifteen minutes at the most. and the
danger of failure is almost NIL. Many house
keepers prefer fresh mayonnaise each day
during the summer. but it can be made in
quantity and kept in a glass can in the Ice
box for ten days or two weeks without the
least deterioration. Dressing for salad
yolks of two raw eggs, a half teaspoonful
each of mustard, powdered sugar and salt.
a quarter Of a salt spoon of cayenne. half
pint Of olive oil and four tablespoonfuls
lemon juice, or half vinegar and half lemon
juice. Put the dry ingredients in a bowl;
add the yolks of eggs and begin beating
with the egg beater. Add the oil. q
teaspoonful at time at first. beating until
the egg almost Immediately, when the guam
tity Of oil added each time may be in
creased. When the dressing is thick enough
TO be taken up in ball on the spoon; thin
with little lemon, then add the oil and
acid alternately until the full quantity is
used Should the egg curdle or not thicken
quickly enough, add a tiny bit Of the un-
beaten white of egg and continue beating.
When ready to serve add a half cup of
whipped cream If you wish 1t especially
rich. The mayonnaise should be sttf
enough to keep in shape until used as
IT liquifes as soon mixed with vegetables
or meat. On this account it should never
be added to the salad until ready to serve.
10
tiful supply of sour milk. buttermilk and
sour cream in thousands of households, and
the heart of the cook who realizes their
possibilities is rejoiced accordingly. No
than cream biscuit, made in this way: Use
for a small family two cups OF flour. half
a cupful of sour cream, half cupful OF
sour milk buttermilk, one teaspoonful
each of sugar and baking powder, and half
a teaspoonful each of soda and salt. Mix
the sugar, baking powder and salt with the
-four and sift. Dissolve the soda In two
tablespoonfulS of cold water and beat into
the sour milk and cream until 1t stops 'pur-
ring Mix quickly with the dry ingredl-
ents, using q spoon, and turn on we'll
Toured board. Pat with the hand into
cake about one-half inch thick. and cut
out with a small cutter. dipping 1t each
time in the -four. Put into the pan with
out crowding and bake in very hot oven
for eight or ten minutes. If heaping cups
of flour were used the dough would be stiff
fer and easier to handle. but the biscuit
would lack the melting. creamy dellcacy
which Is their distinguishing characteristic.
Dutch, or pot" cheese, is another sour
milk delicacy that finds special favor in hot
weather. Place the milk in pan on the
back of the range, and allow 1t to heat
until the curd is separated from the whey.
Take care that 1t Ia not scalded too much,
in which case 1t becomes tough and brit
tie. When separated pour into cheese
cloth bag and drain until quite dry. Put
tl,x tptn
butter and a little sweet cream. Nix to a
smooth paste, break up lightly with
fork and serve In pretty glass dish or on
crisp lettuce leaves. Pepper or paprika
scge Is considered ON addition by some.
This cheese is best when freshly made.
then chilled, and is delicious served with
warm gingerbread. Prepared in this way
non ball product, hard. horny and taste
less. passed over the counter OF the corner
grocery or the delicatesscn store.
Delicious sandwiches or a savory salad
may be made with Dutch cheese as a prin-
cipal factor. For the former, cut entire
wheat or French bread into thin slices.
butter lightly but smoothly, place on one
slice u crisp heart leaf OF lettuce, sprinkle
with salt, put on a layer of cheese with a
dash of paprika, cover with second slice
of bread, and press together. Cut in tri-
angular pieces. Still other sandwich COM
blnatlonS are chopped or Slced OuNe9 Win
the cheese or chopped English walnuts and
mayonnaise with the cheese.
A nasturtium and cream cheese salad .s
a thing of beauty as well as a gustatorial
JOY. Select large. perfect nasturtium leaves
and blossoms. and lay in cold water or on
the Ice until crisp. Arrange the leaves on
a pretty dish. put the blossoms ON the
leaves, sprinkle with salt, roll out with the
hands little pistils of the cheese about the
size round Of lead pencil and two inches
in length. and put in the center OF each
spicy blossom and there you are. Mayon-
naise may be used with this selad If pre-
ferred.
CucImbers, cabbagcs. radishes or celery
should be put in ice water for an hour at
least before using for salad, In order to
crisp them.
In preparing lettuce for salad, never cut
the leaves, but tear them apart.
Casserole of Fowl.
This is an economical way Of cooking a
fowl, as every portion of 1t can be utilized.
Remove the skin from an uncooked fowl and
cut 1t up into Joints and neat pieces, divid
ing the legs and breaking the back into two