Evening star., 1903-09-01
Table and Kitchen.
For the Cooler DAYS in Summer.

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AS the summer begins to wane we are
frequently surprised with sudden changes
in the temperature. After days of languor
and exhaustion from excessive heat and
humidity we suddenly find ourselves with
out warning in a very different atmosphere.
The morning air is crisp, with decided
hint of frost In 1t. which rouses and in
vigorates US. sharpens the appetite, dispes
the late indifference for all material things
to such an extent that we actually long for
the lately despised flesh pots of Egypt. and
the most inviting thing that can assail the
senses and lure us in most inviting manner
Is the odors from hot cooked foods. Again
we feel the keen edge of appetite at the
bare imagination Of feast and find that
TASTY Dut unsubstantial appetizer" iced
melon. but poor substitute for broiled
cnop or small nicely grilled steak and cup
OF fragrant. steaming coffee.
1t may not be that one absolutely needs
an ounce more food than he did on warm
er previous days. for the natural demand
ooes not vary SO suddenly and completely,
& pu, ne may require change in foods as
Wen as to have them presented in q different
FORM. When such conditions confront the
housewife she may find herself perplexed to
meet the demands of the increased appetite
,or stronger food unless she has a well-se-
lected and practical list Of dishes to refer
10, and the ready wit to meet these un-
!ooKed-for emergencies and fix the rather
Trying role of special providence in salts
!yine the expectant family, and retaining
Its belief in her ability to always give
It something good to eat, whate'er be-
uoe. 1t Is trying position one must ad-
mlt but not one to dismay the resourceful
housewife whose incentive is love and who
nnas sumcient reward in the family appre-
clation OF her efforts and the results there
from. The bargain counter enthusiasm con-
sumed In the struggle after that ignis-
1atuus. something for nothing" directed
with much less effort and exhaustion in the
acnleVement OF the same end in culinary af-
ialrs, Will bring far more pleasure and profit
TO housewife and family than the most IA
vorable bargain hunt"
Fresh meats may not be procurable at
sucn tlmes-there may not be SO much as
fresh egg in the larder-or at least suffi-
c1ent number to serve unless greatly aug
nented by other suitable materials If
there are any cold cooked meats fresh or
salt, tasty dish is easily produced. But
at this season there are many vegetables,
especially tomatoes, cucumbers, corn egg
plant. squash, etc, and we may safely say
always stale bread. milk and butter
Cheese should be one of the regular sup
plies in the larder at this season. Stale
cheese may be grated and kept long time
In tightly corked bottles. This combined
with many vegetables will supply proted
and fat and make many dishes quite as
appetizing and far more suitable for most
people at this season, than heavy meats
If meats are necessities to some people
let them treat them as necessities and
serve them when they needs must
Barbecued Lamb.
Cut cold lamb into thin slices Put a
tablespoonful Of butter into a deep frying
pan, season with salt and pepper and a
dash of cayenne, a tablespoonful of vine
gar or lemon juice and the same of cur
rant jelly, with one teaspoonful of French
mustard.
Bring all to the boiling point, stirring con-
stantly to thoroughly incorporate the in
gradients Then place the slices of meat
in this sauce and allow them to become
smoking hot. Arrange in ring on a hot
chop platter and pour the sauce in the
center and garnish the dish with parsley
or cress.
Sunnybank Ham and Eggs.
Take all leftover pieces of cold boiled
ham and mince finely. moisten with sharp
ly seasoned stock which has been thick
ened. Place in a saucepan the ham and
heat thoroughly, beat in one raw egg to
bind and form into a long oval loaf upon
a hot dish, place in a hot oven and allow
a slight crust to form over it. Boil six
eggs for twenty minutes then place them
in cold water to cool. Remove the shells
and cut the whites into thin circles and
put the yolks through the ricer. Take
the mound of ham from the oven and cover
over with the yolks. Arrange the white
circles about the base Of the mound and
on the outside Of these place a garnish of
parsley.
This dish can be eaten cold or hot, and
makes very pleasing sight; the contrast
of the golden mound and the white and
green base is rather uncommon.
Tomatoes au Gratin.
Take one quart Of smooth round toma-
toes, scoop out the inside, leaving hollow
shell. Chop the pulp fine and mix with one
cupful of bread crumbs, one small onion,
minced fine; one teaspoonful of sugar, two
of melted butter. a dash
Of cayenne pepper and little salt. Fill
the tomato shells with this mixture. heap