The tribune. (Rich Hill, Mo.) 1900-1902, 1902-08-14
coLo ooop.


Cold dinners BY the minimizing are
considered cherries feats, aesoclated
a. masculine minds With ~waRhdays aud
other caiarhitous household occasions.
Even on the warmost summer nights
people viii absorb soups smoking hot,
with meats and vegetables beneath sill
yer covers 20 keep them from getting
chilled In their transit from the kitch-
on TO the dininR room. And there are
many barDariauH who. when July
brinRa It's wealth and berries. win revel
IN hot dumpiinEs and buildings.
But there n a revival OF cold dinners,
and they have received the cachet Of
society. The terrace gardens that tho
fashionable Fifth avenue restaurants
have built for summer dining are re.
sponhihle for the new order OF thingA
There muet BE- either patent devicoa
for keeping warm Wanda served out OF
doors, or else they become half warm.
The chefs and stewards, therefore have
been devisiha menus dainty and sasis-
factory. consisting entirely OF cold
foods. II IA one OF the most grateful
and healthful of IDEAS during the
weeks Of humid weather, and Il admits
OF the introduction Of many dishes long
banlshed from the non Of modern
times.
It was Q daring Frenshman who fst
exploited the charms Of the cold dinner
In America He g4ve HIS guests, who
were all elubmen, famed for their
epicureaniem. Q decided sensation. At
first they found the chilly feast unsai-
isfytng, although the night was warm
and the cold dishes refreshing. But as
the scheme unfolded and the cunningly
~concocted menu wal developed II was
admitted that the idea was a charming
innovation.
In many homes cold foods are actual
" barred Lunoheons are always warm
and the decline Of the old-fashiouei
evening tea" 10 most citR homes has
left no occasion possible Tor the many
desirable cold dishes. At parties and
suppers they appear and are always en-
toyed. A charming preeurbor Of tho
cold dinnar Is the iced cRntaloupe Il
may precede the clans and the soup. OF
may be substituted for q or both
dishes CLANS. served hs a cocktail, in
thin, chilled glasses. are admirable as O
beginning for the cold dinner.
These cocktails are not at all myster-
ious In their methods Of manufacture.
In q cold bowl mix some Clipped ice,
the juice Of a lemon, tomato catsup,
Worcestershire sauce. horseradish, pep
per and salts in proportions that must
be judged by taste. Mix these ingredi-
ents by beating with a silver spoon or
fork. and then pour into thin ale
glasses. over small. cold Olams. about
ten to each glass.
Copsomme in cups, with crackers OF
/ efnE canAnrNrhaa ~nHa 9Th hHrrF aWafi
brown bread and lettuce leaves, may
follow. Cold oonsomme, In It's liquid
or jellied form. is the best soup for ths
cold dinner service. The fish course
: should always be important Fish Is al
its best cold, II Is beautiful TO look at,
garnished delicately with crosses or let
tuce a whole salmon 10 en- imposing
dish. Then there are brook trout with
mayonnaise; soft shell crabs, with tar.
taire sauce: lobster or shTimps-any Of
the many varieties OF sea food make
excellent cold dishes
Cold joints Of beef OF lamb are al
ways better when carved 81 the table
Cold chicken and ham AIRS excellent al
Q meat course. Asparagus. peas. linn
beans, nearly all the vegetables In IN,
list are a delicious treat when cold
owing TO the novelty Of the seryios
Yinaigrette sauce Is employed will
J good effect with green vegetables
There must be discretion In the use o
sauces with the cold dinner. Mayon
naise. French and tartare sauce shoul,
appear only once-in fact II Is bette
not to have the mayonnaise and tartar,
served at the same course
Game In aspic. boned duck stufe,
and served with jelly, p0tted meats o
various kinds are Ia keeping 70 precedl
the salad, which may be heavy. bu
which should be OF the green and sim
pie variety. A dish OF whole tomatoes
peeled and iced. ia refreshing. Cucum
bers and tomatoes can both be stufIos
and served as q salad. Cream chees
OF any sort that may be In seasO u
market IL best for the cold dinner. IN.
heavier cheeses are only suitable 10
cold weather.
The desert should be q masterpiece Il
the way OF an ice. served with ahurtnl
little cakes. and perhaps berries. OF
splendid pineapple. into the depths o
which some MRrnschino has bseh pour
cd. OF, II e~antalOupe has hOt beal
served at the beginning Of tbs dinnsi
II may end H. Il should be treated 4
the same manner as the pineapple an
placed on Loo. With It's interior dressin.
applied for hours before the service.
Black coffee is served hottie on
concession on the menu Wines shout
be properly cold. but not frozen. Flow
, era unless chosen With extreme care
often make . table look warm. espec
tally % upleSs they are perfectly fresh
No set epergnea or mirror0d mat
should b allowed. but a glass bowl q
sweet peas o. q o. two perfect rose'
with noah green foliage. makes an Al
trAGiTe eentoB.
Dishes should Do freely but dsiicatei
g~ayaibAsd with eTosses. parsley an
leStdoa Avoid impreBsionlGtie Italia
elects. with beets and hArd-boilSd egg
. and ether highly eoloFed things. Their
must DO an abundance Of ice In Vies
placed on the vlRnds directly befor
sending 10 the table-New York TT
buna hs.v ~ aAl.1.hA
You are charged with killing Nv
men while speodina 40 your autOmg