The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-07-27
Attractive Summer Luncheons.

But, alas, conditions stin influence the
nalhd 70 such an extent tha[ We aioW
slider the eternal fitness of things Upon
the application of this law depends 10 a
ments Of the ssfantasfic heat Of sumner.
when the most skilfu1 art of the culinary
adept can scarcely arouse a polite seTnb-
lance Of appreciation from the languid ap-
petite.
Let not the housewife despair if she
can not arrange her table with priceless
dalnty trif1es on porcelain rare and fine.
glass bright and sparkling, although it
and she may select her china. with the
refinement of good taste,while above all
she can give that indescribable taste
to her viands that only the born cook
can impart, and it is this essential cou-
pied with pleasant surroundings. that
whets the sluggish appetite. After all is
told it is the pleasant trif1eS that round
out to completeness our daily lives
NO ONE IS INSENSIBLE TO DAINTY
EFFECTS.
Two people may dine on the same kind
of Viands prepared by different hands:
one will dine wei and the other poorly
He who has dined well may know not
emily be able to give the true reason. But
explanation is plain: one meal is tasteful
" prepared and daintilV served. while the
other comes hit and miss from unskilIe6
hands and lnattentiye brain.
COLD DISHES.
These are very acceptable for luncheon
dishes in hot weather and most suitable
for this meal, coming it does when
the midday heat makes US most indiffer>
ent as to what we eat but widely awake
to the fact that our "drinkatite" has in
creased nightly
When gelatine is used in such dishes az
pressed chicken. meats in aspic or like
preparations, care must be taken to have
them decidedly firm. so they viii retain
their shape and show no sign OF soften>
ing when they appear on the table In
hot weather all gelatine jellies shOuIe
stand in a very cold place for at least p
hours before they are served, and a little
more t1ah the given qu3ntty OF gelatlne
should be used In all jeliies for meats.
LAMB OUTLETS IN MINT ASPIC.
THESE are dainty and tasty Gold bollee
or roasted lamb may be used Cut into
thin slices and trim into small outlet
and let stand several hours. Heat a half
pint Of clear mutton or lamb broth and
add half a package. of gelatile that has
been soaked ten minutes in half a cup of
cold water. stir until the gelatine is dis
solved: add the mint sauce and If YOU
through thin muslin Wet a plain oblone
mold with cold water; set it in pan of
Of half an inch: let it harden sufficiently
to hold up the meat; arrange the outlets
just cover them commune n TINS manner
until all the jelly is used Serve with
cress. If you have small moldS for FORM
ing fish and chicken outlets you can use
these: set them N a shallow pan; fill one
third full with jelly then lay IN a slice or
the lamb cut quarter of an inch smaller
than size of the mold and about quarter
of an inch thick: cover with the Jelly
When ready to turn out slip a broad. f1ex-
ible knife under each mold, lift out Of pan
and Law on a chilled plate and with the
sides and remove the mold; heap a spoon
ful of the pea mayonnaise on top. garnisfl
COLD SALMON WITH HORSEFADISH
omen and drain off all the oil. turn out on |
q dish, without breaking the fish; remove