The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1902-04-27
Little Lessons
in Economy


ness and freshness in the air. and for thus
reason it need not vary so very materially
from the ordinary breakfast in regard to
viands. except that if a cereal is served
it may be cooked the day before while the
dinner is being prepared and turned into
little individual molds and set in the re-
frigerator, serving it with cold cream.
either plain or whipped. and ice-cold
stewed fruit Very little meat is required
or relished at any meal in warm weather,
and that served should be of such nature
as to be more of an appetizer than to fur
nish nutrients. Salt meats and salt and
smoked fish are most excellent forms OF
food for breakfast. and there are innumer-
able tasteful ways of preparing these foods.
They do not require much time. fuel or
labor in their preparation, neither do they,
by their odor in cooking. suggest these
unpleasant features to the languid appetite
on sultry morning.
While the day is yet young and the tenn
perature endurabe in the kitchen study
what you have for lunch and what salad
and dessert for dinner, which may be made
i'm the morning, especially if you are so
unfortunate as to have to depend on a coal
or wood fire. In the latter case you can
utilize the same amount of fuel required
to get the morning meal and avoid lighting
a fire at the lunch hour, for small alcohol
lamp or pad will serve TO boil the water
needed for a cup OF tea If you must have
that. If you fancy hot baking powder bis
cult for breakfast or find you are short OF
bread, being your own baker make suf1i-
cient quantity for lunch. these are very
nice cold, as well hot A little fore
thought will teach you no end of ways to
save yourself from toiling over the hot
stove during the hottest hours of the day,
while you will be able to furnish a more
tempting bill of fare which you will not
be too tired and overtaxed to enjoy with
your family.
y Good Cup of Coffee.-A good cup of cof-
fee is one of the most invaluable aids
to ''coaXing down the few necessary sub
stantial viands one requires for a hot
weather breakfast. This freshly and prop
erly made will stimulate the appetite to
relish a nicely poached egg or a piece of
toast, piece of boiled or broiled fish. or
tender chop with a dainty roll or delicately
Drowned crisp slice of toast. Fresh fruit
served in a dainty way is also a per
suader'' to the tickle fancy of our taste.
standby, the cup OF coffee we can manage
to exist quite comfortably until hunger
rings the tocsin for the midday meal.
This is the meal and the hour that tries
the forbearance of the housewife i'm hot
weather. Appetite-the best sauce to hun
ger-is entirely lacking, perhaps. and one
rejects the very idea of meat. hot vege-
tables and whatever suggests fussing over
hot stove. The house-mother signs for
some wizards wand that will produce good
things already cooked and at the same
time not the same old round of dishes
grown so familiar to breed contempt
A few suggestions for dishes which re-
quire very little cooking may not be amiss
at this season.
Baked ACKNOWLEDGMENT may be
utilized in many delightful ways for lunch
con or dinner in warm weather and served
as a substitute for a meat dish. The maca-
roni may be boiled while you are prepar-
ing a previous meal which requires the
of the stove, and after it is drained can
be placed in the refrigerator until you
wish to prepare it for the table. Then half
an hours cooking is all that will be neces-
sary. Boil the required amount of maca-
rOni in plenty of sailed water until IT, is
quite tender; drain and blanch by throwing
it in a pan of cold water for a few min
utes, then drain again. When ready TO
use put it in a baking dish. curling the
pieces around in the dish; have ready a
cream sauce which you can also prepare
when using the fire for another meal Add
to the sauce enough grated cheese par
mesan preferred TO flavor to your taste;
mt N fyUn love IN Of b,,ft
heat few minutes over the fire and then
pour over the macaroni, having enough
sauce to cover well. Sprinkle a little
grated cheese over the top and place in a
hot oven for half an hour until nicely
Drowned on top.
Veal Jelly Mold.-Cook a good-sized
knuckle of veal until tender in water
enough to cover 1t, with one small onion,
one stalk of celery, small bunch of pars-
ley, tablespoonful of salt, half dozen
whole cloves and half a teaspoohful of
kitchen bouquet. When done chop the
meat fine and return the bones to the kettle
and reduce the liquor to one quart. Line
a mold with six hard-boiled eggs sliced.
then pour in half an inch of the liquor,
strained mix the remainder of the liquor
with the meat and turn it into the mold.
Place it Immediately on ice to harden. Cut
in slices and serve each slice on crisp let
tuce leaves with a salad
Pressed Beef.-In England this is
standby for breakfast in warm weather.
The thick flank is preferred TO the thin,
as it is not so fat and sometimes the brisk
ct is used. Take a piece of nine ten
pounds and have the bones removed Uhese
may be used for broth SOUP Have
your butcher salt il If not convenient to
do il yourself. Ii will require ten days
or two weeks to salt it properly. Wash the
meat quickly in cold water 10 free il from
salt; roll it UP as tightly as possible and
bind securely with tape. Put il in a stew
pan with enough lukewarm water TO cover
it, add an onion and bay leaf. bring it
gently TO boiling point. skim the liquor
and then draw the boiler back and let the
meat simmer gently until tender, allowing
twenty minutes 10 every pound. Take il
up. lay il a dish. put another dish on
top with heavy weight on top and let il
"A