The Minneapolis journal., 1902-06-20
FORETHOUGHT in HOT
WEATHER COOKERY
DfsaEreeable Labor May Be Avoided
and Fickle Appetites Tempted
by Carafu1 PIauujnr

DAsuSE SEccaAD1e LdDOr NAdy ne AVo1ucO
and Ficl<le Appetites Tempted
by Careful Planning.
| little forethought and reflection in the
cooler hours sof the morning will change the
much ABUSED midday meal into Joy forever,
! and materially lessen the labor of preparing
dinner, If the careful housewife will take that
time to supervise the preparation of vegetables,
| salads and desserts. Such delicious cold dish
| es for luncheon may be made with very little
| trouble and at no greater cost, indeed. than
! the customary cold meat, warmed lover rem
nants and hastily prepared desserts.
Little surprises in the form of new and
| mysterious, viands which are in reality moth
| ing but familiar dishes in new dress. as
| necessary to health a change Of clothing
according to the season; for just as we alter
| nate from the heavy woolen garm Of win
! ter to the dainty summer creations OF lawn
| and fine muslin, so should the diet be varied
| from the hearty soups and roasts, the rich
puddings and pies, to the more delicate
bisques refreshing salads and frozen jellies.
| 1t is well to bear in mind how absolutely
necessary it is to observe the nicety of each
little detail OF cooking and serving R><one
would have successful results. Especially in
| serving cold viands should every care bs ex-
erted to have them pleasing to the eye as we'll
| as to the palate. To acquire the crispness in
lettuce celery, radishes and cucumbers, which
|
stand in ice water for at least an hour before
serving. The lettuce should be thoroughly
| dried in a clean towel or cheese -eloth bag
Ebefore sending it to the table. while celery,
radtshes, cucun1hers and olives should be
covered with finely cracked ice,5 and will loak
1 extremely tempting when. arranged in a %da IN
ty cut glass dish or low silver basket. Oran-
Eges are often peeled and auartered in their
| natural divisions and served in this way to
! take the place of olives or pickles., and are
ornamental and inviting. ~ 49,
| The following menus for luncheon will be
| found appropriate and tempting variations
upon the usual midday rejection during the
| summer season. 4s
r. MENU NO. /. ..,.,
Chicken Jelly GRAHAM al, Brssa stsinF Bean Salad,
/ Chocolate Pudding, with Whipped Cream.
..4 srS4 Iced Tea.
Deviled CLANS. Tomato Cream Toast.
Farna Pudding.
/ ~ r.. I I tl2 s<l2F Chocolate s
. = %sss4s =, Il MENU NO. 3. ss'
Vsaa Sliced asf with Freneh bressng ans
! Apple Snow, with Custard. f. ..
| -ee4 NJ - Russian Tea = Z
t. Some Luncheon Recipes.
| Chocolate Pudding.-Put one quart Of milk
IN a steam boiler. add a pinch of salt, and
but teri the size Of a.%walnut. Dissolve five
tablespoonfuls OF corn starch in cold water,
| and one-half cupful of grated cooking choco-
4 late in hotewatersH11Wh the milk is boiling
! hot, add first the chocolate, then the corn
| starch, stirring constantly, and adding one
cupful of sugar Just before removing it from
the fire. FIJI one large, or several individual
| nolds with the mixture and set in the refrig.
orator to COOL III 49, 5:
Iced Tea.-Brew, a very strong decoction Of
tea. Fill the glasses with shaved ice; place
Ia lump OF sugar on top then: pour the hot
tea over the ice. BY, the time the glass is
filled the tea will have become thoroughly
chilled. Hand a pretty faience dish heaped
with thin slices of lemon, ,sand a silver trident
for serving it. Iced tea prepared in this
manner will have different taste from that
of any other method Of serving.
| Deviled Clams.-Brown In atfrying pan two
tablespoonfuls Of butter, and one medium
4 sized onion, chopped fine; then add two dozen
CLAIMS, three medium sized tomatoes, and
some sprigs OF parsley chopped fine. Wher
the CLANS and tomatoes are cooked. add, salt
! and pepper to- taste. one teasooonfu1 o
Worcestershire sauce, and one-half cupful o.
bread crumbs. Remove from the fire. ane
! add two we'll beaten eggs. Ftll clam shells
4 with this mixture, cover the top with breae
crumbs and small bits of butter, and bake II
| a hot oven for ten minutes These delicious
little Shells may be served either hot or cold
Tomato: Cream Toast.-Press one pint so
,1left-over stewed tomatoes through a sieve
\ and put in a saucepan with butter the size o.
j a walnut when it has become boiling hot
add flour until 1t arrives at the consistency O
cream. Have the bread well toasted. dip II
hot milk ana butter, and just before SENDING
to the tatle,S pour over the slices the tomato
cream already prepared. Serve In a covered
dish. = - -
The Sunday Menu. .r...
- BREAKFAST. -.
i Strawberries. !.
| Deviled Lamb Kidneys. Toast
DINNER.
Clear Soup, with Rice.
Larded Fillet. Mushroom Sauce
Potato Croquets. Peas.
I n Summer Quash. i. Lettuce salaa.
Waters Cheese.
! Cherry sherbet.
+ SUPPER. -.
Lobster.a la Newburg in, Chafng Dish.
4 Bread Butter.
\ Raspberries. I. Sponge Cakes
What. the Markets Afford
There is an abundant supply of choice pro.
: |'|1 e 4 u 4 I|Esal II ~ II Il =
| 7 hose Interested /