Evening star., 1901-05-28
Table and Kitchen.
Practical Suggestions About What to
Eat and How to Prepare Food.

tiie weary nOuSehccPSF VINO must. spite OF
the exhausting "hdt SPELL" prepare with
her own hands ths. food for the family
table. is not so much what to provide, but
how to dispense. serfar as possible, with
all useless and unnecessary cooking; how
to obtain a maxin,nnt of comfort with
minimum Of heat in ouch manner as not
to seriously affectsths needful supply of
appetizing and noufssffing food
First discard the large roasts and heavy
boiled meats and SUCH foods as require
great and prolonged heat. 1t is not possi-
bic to do away with "a certain amount of
cooked food for each day; but by careful
selection 1t is easy to diminish to a very
great degree the discomfort arising from
this necessity In large family Of meat
eaters many consider a roast much cheaper
than steak. Possibly this is true. If the
family is large enough to consume large
roast at two meals. for in hot weather
have but small refrigerator or ice chest
for keeping all your perishable foods
Meats and fresh fruits are quite adverse to
each other and should not be, kept in the
same compartment. -,
Conform to the Season.
Many of the serious affections that arise
during the heated term arise from neglect
to conform to, or the inability Of the
housewife to adapt herself and family to
ments Whether the mercury is soaring up
toward the century mark or takes a sudden
and unlocked for dip toward zero she will
sacrifice time and strength with courage
worthy of better cause.
Small meats or those quickly prepared
are best when you wish to indulge in meat
In warm weather. Steaks chops meat
cakes and hamburg steaks, rolled flank
steaks cannelons, among the fresh meat
dishes, eggs, young poultry and fish will
complete a list of all the meats necessary
for hot weather cooking. These meats
may, of course, be treated in variety of
ways; but there need be no great amount
of time or heat expended in their prepara-
ton And what is also a matter to be
taken INTO account, they do not leave
lot OF scraps that do require some time
and perhaps ingenuity to work over into
attractive and tasty dishes.
Meat Substitutes.
Our gardens furnish several delightful
substitutes for meats in hot weather and it
would be well for us to consider them more
closely and serve them more frequently,
especially for the early morning meal and
luncheon or supper; for meat once day
in summer time is quite sufficient. In
stead of dropping off the cereal from the
breakfast menu. let that be the substan-
tial dish; to this may be added cooked
prunes, dates or figs, even when fresh fruit
constitutes the first course; as both may
be eaten at the meal at this season with
benefit. To furnish the necessary fat.
serve good cream, either plain or whipped,
good sweet butter with your homemade
bread. or substitute eggs for the dried
fruit and cream and cup of cocoa AS
relish and to take the place of the usual
meat dish. tomatoes. egg plant or corn
may be served in many dainty ways Gu
cumbers may also be served same as egg
plant for breakfast or tea dish.
Broiled Egg-PIant.
Cut an eggplant into half-inch slices. do
not remove the skin. Dip each slice into
little oil, seasoned with salt and pepper:
place them on fine wire broiler and broil
over clear and not too hot a fire. for
ten minutes five minutes for each side
Place them a heated dish, garnish with
parsley and serve with maitre d'hotel
sauce.
Mnitre d'HoteI Sauce.
Put quarter of a pound of butter in
small saucepan: add a level teaspoonful
Of finely-minced parsley; a little finely
minced thyme and quarter Of a teaspoonful
Of onion juice. pinch Of salt and dash of
pepper. Stand the saucepan over hot
water and whisk smartIy with an egg
whip until the sauce reaches simmering
point. Remove and serve at once.
EEg-PIant With Parmesan Cheese.
Peel the eggplant, cut into cubes, scrap
Ing out the large seeds. Rub a saucepan
with sliced onion, put in a good-sized piece
of butter and when melted add the egg
plant. season with salt. pepper and a little
grated nutmeg. Stir and cook slowly and
when done add from half to three-quarters
of cup Of the cheese adding a little cream
If necessary. When done, serve on hot
dish. garnished with sippets of buttered
toast Sprinkle a little cheese on top of
egg plant.
Stuffed Eeg-PIant.
Choose rather small egg-plants, wash
and dry and cut in halves Scoop out all
the inside except thin layer next the
skin; sprinkle the shells with salt and turn
upside down to drain. chop the part you
have taken from the shells. Mince onion,
about a tablespoonful to each eggplant,
and brown it slightly in a little butter,
then add to the chopped eggplant and
cook together in a saucepan to cook out
the moisture. Add a few mushrooms
chopped fine or a little Worcestershire
sauce and minced parsley. Mix in an equal
quantity of dry bread crumbs, season to
taste with salt and pepper. Cook all to-
gether few minutes, then remove from
the fire and add the beaten yolks of eggs,
two to each plant Fill the shells, cover
the top with bread crumbs, put into a shall
low pan, brushed well with oil, and bake
half an hour unless shells are small. This
makes nice dish for dinner served with
out meat.
BrOiled Tomatoes.
Scald and peel large firm tomatoes and
put them Immediately in a cold place.
When ready to serve cut them into slices
three-quarters of an inch thick a large
tomato in three pieces Rub your fine wire
broiler with a piece Of fat bacon, and lay
on the tomatoes and broil on both sides
until nice brown. Season with salt and
pepper and serve hot dish, with gar
nish of cress or parsley.
The tomatoes will keep their shape bet
ter If they are not peeled, but do not look
50 nice. They may be dipped in oil instead
of rubbing the grill with the bacon, and
may be served with little grated cheese
sprinkled over them.
Tomatoes In Cream.
Cut the tomatoes in slices without peel
ing them, dust with salt and pepper and
dredge we'll with flower. Fry them a nice
brown in vegetable oil or bacon fat. When
done place them on hot platter. Meas
ure the fat remaining In the pan, and to
every level tablespoonful add a level table,
spoonful of flour: stir until smooth and add
half pint of cream, TO two level table,
spoonfuls Of flour and same amount Of fat.
Stir and cook until 1t bofis up well. season