The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-05-29
Cooking with Little Fire.

The most serious problem that con-
fronts the weary hOuSekeeper who must,
spite Of the exhausting hot SPELL pre-
pare with her own hands the food for
the family table is not so much what to
provide, but how to dispense, so far as
possible, with all useless and Unnecessary
cooking; how to obtain maximum of
comfort with minimum of heat in such
manner as not to seriously affect the
needful supply of appetizing and
nourishing food
First discard the large roasts and
heavy boiled meats and such foods as
require great and prolonged heat. 1t is
not possible to do away with a certain
amount of cooked ;od for each day; but
by careful selection it is easy to diminish
to a very great degree the discomfort
arising from this necessity In a large
family of meat eaters many consider
a roast much cheaper than a steak.
Possibly this is true. if the family is
large enough to consume a large roast
at two meals, for in hot weather meats
must be quickly disposed of, if you have
but a 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 compartments
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 FAM
lily to the change in temperature and re-
quirements. Whether the mercury is
soaring up toward the century mark or
toward zero, she viii sacrifice time and
strength with a courage worthy of a
better course.
SMALL MEATS.
Or those quickly prepared are best
when you wish to indulge in meat in
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 a variety
of ways: but there need be no great
amount of time or heat expendedin their
preparation 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 delight
full 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 a day in summer time is
quite sufficient Instead of dropping off
the cereal from the bre9 kfast menu,
this may be added cooked prunes,
dates or figs. even when fresh fruit
constitutes the first course; as both
nay 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
made bread, or substitute eggs
for the dried fruit and cream and a cup
of cocoa. AS a relish and to take the
place of the usual meat dish, tomatoes.
egg plant or corn may be served in
many dainty ways. Cucumbers may
also be served same as egg plant for
breakfast or tea dish.
BROILED EGG PLANT
cut an egg plant into half inch. slices,
do not remove the skin Dip each slice
into a little oil. season with salt and
pepper; place them on fine wire
broiler and broil over a clear and not
too hot fire, for ten minutes. five min
utes for each side. Place them on a
heated dish, garnish with parsley and
serve with maitre d'hotel sauce.
MAITRE d HOTEL SAUCE
Put quarter of pound Of butter in
q small saucepan; add a level teaspoon
full of finely minced parsley; a little fine
ly-minced thyme and quarter of a tea
spoonful of onion juice, pinch of salt
and dash Of pepper. Stand the sauce
pan over hot water and Whisk sInartly
with an egg whip until the sauce reaches
sirnmering point. Remove and serve at
once
FRIED EGG PLANT WITH PARAdE-
SAN CHEESE
Peel the g-Dlant. cut into cubes,
scraping cut the large seeds. Rub
saucepan with sliced onion. put IN