Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-09-23
Table and Kitchen.
Summer Dishes Which Are Still Sea-
S0nable

sonable
Although summer is on the wane, there
are two essentials to hot-weather cookery
aspic jelly and mayonnaise sauce-which
will be found useful in the practice of nice
little economies at other times and seasons
as WE'LL scraps of food seemingly too insig-
nificant to be turned to account may with
the aid of these two preparations, be turned
to dainty account and made available in no
end Of dainty molds and salads.
There is very little secret or difficulty in
preparing aspic jelly, for clear veal stock
or broth, little gelatine, French or even
home made white vinegar, like corn vine
gar, and perhaps glass of white wine and
bunch of herbs are the only materials
really necessary and which are always
available. The use of this jelly is real
economy, fact soon demonstrated, for no
scraps of meat, poultry, fish, cold vegeta-
bles, etc, are too insignificant to be used
to produce some dainty shape at less cost
than palmer, unattractive dish would en-
tall. Even a small can of sardnes may be
made to yield astonishing results as the
piece de resistance in an emergency, in con-
junction with some well-prepared savory
aspic jelly
To Prepare a Mayonnaise.
This requires a little more art, perhaps,
but is not at all difficult when once mas
tered, and the ingredients-fresh egg yolks,
purest salad oil, little lemon juice TARA
gon or good cider vinegar salt and cayenne
are simple and common enough. To be
able to mix it with unfailing accuracy to
just the right thick, creamy consistency is
the part of the process requiring knoWl-
edge and care, and In unskilled hands it
may result in apparent failure at just the
moment when all seems going well. A sin
gle practical lesson from skilled cooking
teacher, and fortunately these are not diff
cult to find In these days, will give the in
experienced a practical knowledge worth
pages of written instructions. The price of
such lesson is not to be compared to the
advantage gained, for the cook who has
once learned the secret of mayonnaise mix
Ing will never be at a loss to produce &C
ceptable novelties in the form of Salads in
Producing all sorts of fish, not of necessity
the most costly kind, shelfish, poultry
meat, game and cold vegetables. Some of
the combinations favored by French cooks,
artichokes, mussels and anchovy, oysters,
celery or cold spinach and eggs, seem hard
ly appetizing to our minds, and yet we find
them quite so when a perfectly made may
onna!se brings all into palatable harmony.
Gradually we are learning that vegetables
and fruits should bear a more prominent
part In our menus, and that many of the
former, such as asparagus, artichokes, eau
lif1ower and string beans, are quite as good
cold as hot and always preferable in a
salad.
Delicious salads are made of mixed vege-
tables, SUCH as potatoes peas, French
beans, young carrots, tomatoes, caulifiower,
ETC., served with mayonnaise or plain oil
and acid dressing.
No vegetable lends itself to so many diff
ferent ways of cookery except the white
potato.
1t is becoming more widely known, too,
that there are no more delicious salads
than those made of fresh fruits, peaches
and dollhouse grapes being generally ac-
cepted as heading the list, but the cheaper
and humber varieties of fruit coming in
well.
Nuts play prominent part in salads, too,
and a combination of nuts, fruit and vege-
tables makes not only very tasty salad,
but also substantial one.
Aspic or Savory Jelly.
Take one calfs foot well cleaned, six
ounces of ham, two pounds of veal, one
large carrot, one small onion, bunch of
sweet herbs, one blade Of mace, three pep
per corns, whites of two eggs, one tea
spoonful tarragon vinegar, spoonful
gelatine and half gallon of water. Have
the bones of calfs foot broken, put into
kettle with the ham and veal (from the
knuckle) cut into pieces with the vegetable
seasonings and water; cook gently until re-
duced to one quart, then strain and set
away to cool. When cold, remove all fat
and put the jelly into saucepan with the
whites of eggs well whisked with a little
water, a teaspoonful Of tarragon and the
gelatine. Stir until on the point of boiling
then draw 1t to one side and let 1t simmer
gently for nearly twenty minutes; then
stand aside to settle, pour into a jelly bag
and strain until quite clear; set away to
harden again or use at once for molding
meats, fish, vegetables, etc.
Quick Aspic.
This is made by reducing by boiling down
any quantity Of clear consomme to one
half, favoring with a sprig of tarragon,
one tablespoonful lemon juice or white vine
gar and salt and pepper for every two
quarts, added before boiling. AS soon as
reduced take from the fire and flavor with
wine (this may be omtted) and II necessary
again clear the jelly; add tablespoonful If
soaked gelatine and stir over hot water I'M
til dissolved. 1t may be used at once for
molding or poured into long, shallow Fan
and when firm cut out in fancy shapes and
used to garnish salads and meats.
Chicken Mousse.
When you have scraps Of cold poultry
which seem available for nothing but muce
or hash, try this more appetizing way of
serving 1t: Chop the meat fine enough to
rub through coarse sieve. Season with
salt, paprica and celery salt, and IL the
meat Is dark and white mixed, add a fla
vering OF mushroom catsup. To ito cups