New-York tribune., 1901-07-29
MIDSUMMER DINNERS.
MENUS FOR DAINTY LITTLE FEASTS OUT
OF THE ORDINARY, IN WHICH
HEAVY DESSERTS ARE OMITTED

COLD DISHES PREDOM1NATE AND
HEAVY DESSERTS ARE OMITTED
II Is surprising that throughout the long Ameri-
can summers the idea OF the cold dinner is
utilized more generally in solving the problem of
food during the heated months. After blistering
days in city homes families gather around the table
10 discuss hot soups, smoking meats and vegeta-
bes, finishing oftentimes with hot pudding.
II is true that a cold dinner sounds like some
what cheerless proposition. especially to men who
may be hard work in Offices and shops during
the day. But the American business man is famous
for his hearty warm luncheon, and there is no
doubt that good results would be attained through
the substitution of a cold dinner, at least the
very warm days. Cold food could not be advo-
Gated as q beneficial steady diet, but a dinner
planned after the fashion of the heavy English sup
per VIII be found grateful, satisfying and above
all welcome bit Of change in the routine of house
hold menus.
EVERY DISH COLD
For those who believe in the necessary warming
UP Of the stomach before eating a cup Of hot
tconsonne may begin the repast. But for any
daring enough to make the innovation complete
5eied chicken broth, cold clam juice and any
ber of other substitutes for the heavier soups of
winter and spring will be found most palatable.
The service of a well iced canteloupe as a first
course at dinner is a delightful summer custom.
Many prefer this TO soup of any sort in the hot
weather.
tlSn oilers possibilities fOr colo service
With mayonnaise or a vinaigrette sauce, gar
nished with cold vegetables of all varieties ar
ranged after the Italian idea, with a view TO the
color effect and appearance Of the dish there is
hardly a fish that does not lend itself gracefully
10 the cold service. Lobster with tarare sauce and
salmon with mayonnaise are most popularly known
a large thick slice of boiled halibut, served cold
with peas. string beans and young beets is an ideal
summer dish Soft shell crabs cooked without
batter and lemon juice added before they are al
lowed TO cool are also excellent.
CUCUMBER BOATS
Cucumbers may accompany the fish course. hut
cucumbers have been made somewhat common bv
the inevitable sliced form in which they placed
upon the table A relief is found the addition of
sliced green peppers or in the service cucumber
boats which easily prepared and are one of the
coolest looking dishes for the summer table.
For this rather large, good shaped, green cucum-
well chilled A lengthwise strip is cut carefully
cucumber scooped out into an earthen howl sIe
ing the shell intact. With the cucumber pulp mix
Is ob}ainsBe and good T FrencR RReri dressinFy ssigy
replace the side slice so that no Joining shows put
the cucumbers back on the ice and serve them IN
glass dish on green crosses with ice about them
THE HEAVY COURSE.
For the heavier course. Of the summer dinner In
its cold form there many articles from which
TO select. Cold meat sliced table is appe-
tzing than that served already sliced. Beef, ham,
a veal shoulder, crown roast of lamb-all are
suePlaDle Tor the cold dinner. Sauces OF the heavy
order can be omitted and vinaigrette sauces used
when necessary. Cold caIfs head. served in this
style, is perfect dish for the midsummer dinner.
A FOWL boiled and allowed to cool in a cream sauce
Is delicious while spring chicken fried makes an
adJnirable cold summer dish.
Salads are, Of course, the ideal food
Ihey are good for the system and good TO look
a. Nnen pretulY arranged. as they always should
pe. IN the summer time the heavier silver should
pc banished from the sideboard and great salad
bowl. too beautiful for use Of blue and white
OF honor. hanked with its lockwood servers. The
pow should be chilled with ice before the salad
ING IN the bowl before adding the salad ingredients
me salad must not be brought TO table until ready
Tor service.
MAKING SALAD DRESSING.
hostess would do well TO beware of the person
VINO prates much Of his ability TO make superior
saiad dressing Like all accomplishments II is
Oest oone quietly and without ostentation and with
'ne MIND centred the task. Thus performed
II is delight. but there salad mixers who go
ABOUT IT as though they considered a brass band
necessary accompaniment One well meaning
man once disconnected his hostess bv volunteering
70 70 mix a salad He then called for a towel in
winch he placed the delicate leaves Of romaine
al sdt1erlIlg the corners together, beat bum
ale hercely against The carpet several times This
~ LII strenuous way OF assuring himself that
the table - P'i-e0'iS Deiofe seHoihs III 10
Sui the salad should be the feature OF the sum-
OF ~ heiiner I and those addicted 70 constant
Lnoae Sme iettuce the romaine and the tomato should
NOW that there salads enough TO serve a diff
ps1tv one each day IN the year and still have
@sty 20 the salad bowl and its dressings; fruits
gl,b 6iioos Kinds are at their best when served
81 81 good French dressing and tomatoes and
&C.,. sssh peppers, stuffed with chopped salads are
oa4inty cold dishes. PPe1 @ie
n serving tomatoes with lettuce onion or cucurn-
f0@fereo they will be found more Satisfactory