Wauwatosa news. [volume] (Wauwatosa, Wis.) 1900-1948, 1902-07-26

Once upon a time we associated cold
dinners with house cleaning time or blue
Monday. Now they are quite the height
of the mode
Although it is decidedly the fashion to
serve things cold at luncheon or dinner
when the temperature Is in the neighbour
hood Of 100 degrees. opinions are divided
as to the effect upon the system. Here
is what one who has suffered has to say;
You come in heated and hungry. OF
course a company luncheon is later than
your usual repaSt, and You are apt to he
pretty hungry. Iou are presented with
a cup of iced b0uillon. The stomach re-
ceiyes liberal dash of cold water per-
verified by indigeStibe condiments. 1t
criuges IN disgust aud sends the blood to
your head, and you begin to wonder what
has happened that you are SO miserable.
Next may come cantaloupeS filled with
ice, iced salads, combination Spiccd
meats, iced drinks, and finally ice cream,
with rich cake. Conversation has died
away 10 comm0nplaces, the hostess arises.
realizing that something has happened.
and the guests depart to drink hot water
ut home and feel that they have under
gone an experience"
This woman sums up with Punchs
famous advice Don't"
On the other hand, the advocates Of
the cold dishes say there is nothing more
soothing To irritated nerves. more cooling
10 heated blood, than TO sit down to n
dinner with snowy linen, ice surrounded
by ferns for ccuterpiece. and start i'm
with dishes in which snowy mist of
shaved ice assures the tired eye that you
will soon be cooled off 1t is a question
each must decide. or hot dishes we all
have a plenty. If you want to serve
some cold ones here are suggestions:
A charming precursor of the cold din
ner is the iced cantaloupe. 1t may pre-
cede the clans and the soup, or may be
substituted for one or both dishes. CLAIMS
served as cocktail. in thin chilled
glasses. are admirable as beginning
for the cold dinner.
These cocktails are not at I'll myS-
FERROUS in their method of manufacture.
In a cold bowl mix some Clipped ice. the
juice of lamon. tomato catsup, WarcpS-
trrshiro Sausp hursrradiSh, pepper and
salt in proportions that must be Judged
by taste. AlN these ingredients nv beat
ing with Il silver spoon or fork, and then
pour into thin ale glasses, over small.
cold CLANS about ten in each glass
tousomnIc IN cups with crackers or
tiny sandwiches made with butlcrrd
brown bread aul lettuce leaves. may fol-
low. Cold cou~omme in it's liquid or
inllied form, is the best soup for the cold
dinner service. The fish course should
always hc important Fish is at its best
cold. II is beautiful to look at. garnShel
deicately with crosses or lettuce A
whole salmon il an imposing dish Then
there are hrno> trout. with mayonnaise:
Softsh"ll crabs, with tartarc sauce: lob
ster or shrjiaps~any of the many yari--
Ties OF sea food make excellent cold
dishes
Cold joints of beef or lamb are always
better served when carved at the table
Cold chicken aud ham are excellent a Il
meat course Asparagus, peas. lima
hcanS, nearly all the vegetables IN the
list are q delicious treat when cold, oW-
ing To the novelty of the service
Niuaigrett" 98Hcpis employed with good
effect with green vegetables. There must
be discretion in the use of sauces with
the cold dinner. MayonnaiSc French
and tartarc sauce should appear olny
"hce-ln fact, it is better hot 10 have
IN" mayonuaise and tortare served at
IN" S&uIe course.
tamc in aspic. bonrd duck stuffed and
served VII jelly. potted meats of various
KINDS, al, in keeping to prpCrde the
Saind, which may hc heavy. but which
should be OF the green and simple va
u"lT. \ dish Of Whole tomatoes, peeled
and iced il refreshing. Cucumbcrs and
tomatoes can both be stuffed and served
rs salad.
Cream cheese Of any sort that may 10
m season 10 market ia best for the cold
dinutr. The heavier checscs are only
suitable for cold weather.
The dessert should be masterpiece
IN the way of an ice. served with allur-
ing little cakes aud perhaps berries, or
Il splendid pineapple, into the depths Of
which some Maraschino has been
poured, or, If cantalOupe has not been
served at the beginning of the dinner.
it may end it, 1t should be treated in
the same manner as the pineapple and
placed on ice with its interior dressing
applied for hours before the service
Black coffee is served hottie one
concession on the menu. Wines should
be- properly cold, not frozen.
Dishes should be freely but delicatelv
2arnishcd with crosses, parsley. and LET
tuce. Avoid impressionistc Italian Of
fects, with bects and hard boiled egg
and other highly colOrcd things. There
must be an abundance of ice in view.
placed on the yiands directly before send
ing to the table.