The Guthrie daily leader. [volume] (Guthrie, Okla.) 1893-1996, 1902-08-19
coID DINNERS coon.
Are not the Chserless Meals Some NE
Think They Are.

IN masculine minds with washdays aud
other calnmitous household occasions
Even on the wRFmest summer nights
people will absorb soups smoking hot,
with meats and vegetables beneath sill
yer covers to keep them from getting
Hhilied In their transit from the kitoh.
en- TO the dining room. And there are
many baroarians who, when July
brings its wealth and berries. will revel
n hot dumplings and puddings
But there Is a revival OF cold dinners,
and they have received the cachet OF
society. The terrace gardens that the
fashionable Fifth avenue restaurants
have built for SKINNER dining are re-
sponsible for the new order Of things
There must be either patent devices
for keeping warm viands served out Of
doors, or else they become half warm.
The chefs and stewards, therefore, have
been devisipg menus dainty and salts
factory, consisting entirely Of cold
foods. 1t Is one Of the most grateful
and healthful of ideas during the
weeks of humid weather. and it admits
Of the Introduction Of many dishes long
banished from the menu Of modern
times.
IT was a daring Frenchman who FIRST
exploited the charms Of the cold dinner
In America. He gave his guests. who
were all clubmen famed for rhsr
epicureanism, a decided sensation At
hrst they found the chilly feast unsat-
isfying, although The night was warm
and the cold dishes refreshing But as
TIE scheme unfolded and the cunningly
concocted menu was developed il was
admitted that tho idea was a charming
innovation.
In many homes cold foods are actual
" barred. Luncheons are always warm
and the decline of the old-fashioned
evening tea" ia most city homes has
left no occasion possible for the many
desirable cold dishes AT parties and
guppers they appear and are always en-
joyed. A charming precursor of the
cold dinner is the iced cantaloupe. II
may precede the CLAIMS and the soup, or
may be substituted for one or both
dishes. CLANS, served as a cocktail, in
thin, chilled glasses. are admirable as q
beginning for the cold dinner.
These cocktails are not at all myster-
ious in their methods of manufacture
In cold bowl mix some clipped zee
the juice OF lemon, tomato catsup
worcestershire sauce, horseradish, pep
per and salts in proportions that mast
ents by beating with a silver spoon or
fork, and then pour into thin ale
glasses. over smali. cold clans, about
ten to each glass.
Consomme in cups, with crackers or
tiny sandwiches made with buttered
brown bread and lettuce leaves, may
follow. Cold consomme, in it's LIQUID
or Jellied form, is the best soup for the
cold dinner service. The FISH course
should always be important. Fish is At
MS best cold, IL is beautiful to look IT,
earnished delieately with crosses or 1T
tuce. A whole salmon is an imposia
dish. Then there are brook trout, via
mayonnaise, soft shell crabs, with Ia.
taire sauce; lobster or shrimps-any uf
the many varieties of sea food ma =
excellent cold dishes.
Cold joints OF beel OF lamb are ai-
ways better when carved at the table.
Cold chicken and ham are excellent az
a meat course. asparagus, peas, lima
beans, nearly all the vegetables in the
list are delicious Treat when cold
owing 10 the noye.y OF the service.
Ninalgrctte sauce is employed with
coed eject VITA green vegetables.
There must be discretion in the use OF
fauces with the cold dinner. Mayon-
maize, French and tagtare sauce should
appear enfy once-in fact, it is better
not 70 have the mayoAnAiGe ~ and tartarQ
served at the sane coulsa.
Game in aspic, boned duck stuffed
and served WITH Jelly, potted meats Of
various KINDS arc ia Keeping TO precede
the salad which may be heavy, bur-
which should be q ,Ac green and s.l-
pie variety. A clsa or whole tomatoss,
peeled and iced, Is refreshing. Cucum-
bers and tomatoes can both be etuned
and served as a salad. Cream cheese
OF any sort that may be in season IN
market is best for the cold dinner The
heavier eheeses are only suitable for
cold weather.
The desert should be a masterpiece in
the way of an ice, served with alluring
little cakes and perhaps berries, or a
splendid pineapple, into the depths of
which some Maraschino has been pour
ed, or, If cantaloupe has not been
served at the beginning of the dinner.
II may end H. Il should be treated In
the same manner as the pineapple and
placed on Ice. with IFS interior DRESSING
applied for hours before the service.
hack coffee is served hottie one
concession on the menu. Wines should
be properly cold, but not frozen Flow
era, unless chosen with extreme care,
often make table look warm ospee
tally so unless they are perfectly fresh.
No set epergnes or mirTored mats
should be allowed bur glash bowl OF
Fweet peas or one or two perfect roses.
with fresh green foliage. makes an at
tractiye center
Dishes should be freely but delicately
garnished with crosses, parsley and
lettuce. Avoid impressionistic Italian
effects with beets and hard boiled egss
and other highly colored things. There
must be an abundance OF ice In view
placed on the yiands directly before
sending to the table.-New York Tri-
bune.