Evening star., 1901-08-10
GOOD AUGUST DRiN KS
HOW TO DEAL WITH A FLAGGING
APPETITE.
Chahng Dish suggestions and Bills
of Fare for Every
Day.

| Written for The Evening Star.
The chatting dish in more than one house.
| hold has smoothed out rough places be-
| tween mistress and maid. For instance,
| how completely it solves the question of
| Sunday night tea in houses where the mas
| ter objects to cold snack, yet where Mag
| gle insists upon having for herself Sunday
| afternoon and evening. The best plan is to
| have two chatting dishes and let the master
himself manipulate one of them. In this
way there is really enough to eat, even If
a friend or two drops in, and it is also
more fun all around Men like to cook,
and when books conversation and music
pail, you can entertain them for an hour
or two at any time by just fetching out
the tray of raw material, oysters, sweet
breads, birds, cheese, eggs, or whatever
1t may be, and letting them have a good
time. No mere woman can give her whole
mind to getting the breast of duck off the
broiler at precisely the right second, as
every man can, and no woman, either, can
get so much enjoyment afterward out of
discussing the dish and the glass that goes
with it.
To cook and then to eat to cook more
and eat again-what bliss! 1t reminds me of
two small boys in a camping party one
summer. They fished all day, and at every
catch, big or little, they reeled in their
lines, built gypsy fire, cooked and ate
the fish Then out with the lines to repeat
the process, neither appetite nor interest
ever tagging in the longest day.
Keep for Next Month.
A chafing dish supper may be prepared
in this way. Serve Drowned oysters by
making thin brown sauce using one cup
water and one cup oyster liquor added to
one great spoon of butter Drowned and
thickened with large spoon of Drowned
xx,sfh Iach Of
lemon juice and of Worcestershire sauce
or glass of Madeira in place of the two
latter. When the sauce has boiled add the
oysters and let them heat until the edges
curl. Serve with graham or rye bread,
fresh butter, ripe olives and hot coffee
with cream. Maggie may have prepared a
potato salad early in the day to accom-
pany this dish or better still, Saturday
afternoon a cabbage salad may have been
made in this way: Slice half tender,
young cabbage very thin and fine, and put
it into a deep dish that has a close-ftttng
cover. Sprinkle 1t with salt let 1t stand
an hour or two, and drain well before pour
ing on the dressing. Make the latter in
this way: Heat one cup vinegar; add but
ter the size of a walnut. and two beaten
eggs Stir well together and bring to
boil. Add one-half teaspoonful mustard,
little pepper and a tablespoonful of sugar
that have been wet with vinegar. Stir con-
stantly, and as soon as this sauce has
thickened pour it, boiling hot, over the
shaved cabbage. Cover closely to retain
the steam and set aside until the next day.
Serve cold. In place of oysters, chicken,
Sweetbreads or game maybe heated in the
brown sauce and served with the same
aCcompaniments. Even hot Frankfurters,
pricked with a fork and boiled in water
three minutes. have been relished on chilly
evenings.
Here are some dainty and enjoyable
breakfast bills of fare for summer morn
ings:
SUNDAY.
Iyr,,it
Eggs in any appetizing way, French Fried
Potatoes,
Hot Corn Bread. Cereal Coffee.
Backberries and Cream,
Omelet Croquettes from the Meat of Sun
day Dinner,
Baking Powder Biscuits,
Tea or Coffee.
TUESDAY.
Sliced Oranges
Lamb Chops creamsd Potatoes.
"Wednesday.
Raspberries and Currants
Fried Chicken, French Bread,
Chocolate.
THURSDAY.
Steamed Prunes, Toasted Bread.
Broiled Steak, Potato au Gratin,
Coffee.
FRIDAY.
Sliced Peaches,
Fried or Boiled FISH Salt or Fresh,
Raised Rolls.
Coffee or Chocolate.
SATURDAY.
Cantaloupes,
Broiled Ham, Broiled Rice, Buttered,
Warm Graham Gems Coffee.
To Serve Grape Fruit.
Grape fruit should be halved loosened
from the skins, the sections partly split,
we'll sweetened and well chilled some time
before breakfast. Cereal coffee is good If 1t
Is strong and long boiled-it has the nerve
renovatlng properties of old-fashioned bran
tea. Let the raspberries and currants be
mixed together and well sweetened The
prunes are best we'll washed, steamed ten
der, stones removed, lightly sweetened and
favored with dash of lemon Juice The
potato au gratin may be simply sliced into
a bake dish. seasoned with salt, pepper and
butter, we'll covered with milk sprinkled
with crumbs, with without cheese baked
three-quarterS of an hour and served in the
bake dish.
In summer more than at other seasons
the good housewife knows she must search
the seven seas and all the continents to Sc
cure variety. First, be sure the SIMPLEST
dishes served are well cooked, and lightly
but well seasoned. Then, If they are not
appreciated, try an entire change leave off
fresh meats and the full round of yege-
tables for couple of days.
A carefully studied, radical change in diet
Will do more than anything else to restore
a Hagglng interest in the familiar dishes
Various kinds of salt or smoked fish or
other meats have served at times to phone
Jaded appetite, especially on a warm day