The age-herald., 1900-08-05
SUMMER DINNER PROBLEM
Hints for Perplexsd Housekeepers i
 the Hot Weather

From the New York Sun.
 The problem of the summer dinner is solved by some women most effectively by not having it prepared at home. They fre- quent the cool and almost deserted restau- rants during the very warm days. But even this pals after time, and the ques- ton of dinner still starcs the housekeeping woman in the face.
 Some scientist has recently attacked the theories of fish lovers by declaring that fish, instead of being a brain food, is, on the contrary, an injury to the brain If in- duged in too freely, and cites the intel lectual state of the ESquinaaux as a sam 1 pie of the intelligence that results from the diet. But for those who can subsist on fish it offers an admirable substitute for the usual meats of dinner. It is at it's best in summer, trout, fresh mackerel crabs, etc, offering an almost unlimited list to select from.
 For some reason or other the porgy is a fish rarely seen on hotel menus except un- der disguised name of some sort, this delicious fish being despised and relegated to the fish tramp class by French chefs, but not by epicures. Probably the cheap ness of this fish is what counts most against it and is the secret of its unpepu- larity. If the field daisy cost only one dol lar for each flower, instead of one dollar for a bushel, people would never t1Fe of
 
 and form. As it is, they prefer to admire the misshapen fungus-like orchid. with its heavy odor and high price. The porgy is the piscatorial daisy of the market. Like the trout it is best when fried and served with lemon and butter as its only sauce. It makes a delicate dinner for su2Scer time
 Dry pickled Philadelphia broilers, so smail that they weigh only a pound each, are now in the market at prices hunctrating frn fn tc n6 cially fine when cooked with very thlh slice of bacon pinned with a toothpick on the back. The bacon shrivels and vanishes in the process of cooking, leaving only the bird and the flavor.
 Spring lamb chops are still high in price, but are of exceptionally good quality Musk melons have made their appearance earlier than ever before and, while lacking in the subtle fragrance and taste of the Rocky Ford variety that comes later, they are of good quality. The corn in market Is not up to the mark, being some what tasteless, and when cooled after the method prevail ing in the oid-fa shioned recipe books, is really uneatable Even at some of the best hotels in town the chefs persist in cooking corn in hot water, that is, putting the ears into boiling water and cooking them about twenty minutes.
 The proper way in which to cook corn is to put it on the fire in cold, salted water, in which it must be allowed to remain only ii oh ioui to SiA iiiiHuteS dllet IL HeiS rSdcL- ed the boiling point If very young and fresh, four minutes is the extreme limit for it. The outside husks and silks should be removed, but the inside husks must re- main about the ears until they are ready for serving, when a linen dolly can be sub stituted.
 A French fad for the summer dinner is the serving of half of a cold melon filed with chopped ice a first course It Is an appetizing and refreshing custom. com pote of fresh, well-sefected fruit can be all lowed to remain upon the dinner table all through the meal with plea sure to the eye and the special brain cells that connect with the palate. For those who must have desserts In warm weather fruit is the most desirable, ices and creams often proving very dangerous under certain conditions An ideal dessert is Bar le duo jelly and cream Gervais cheese; the latter must be absolutely fresh and served on a green leaf