The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1903-08-26
Eagle Table and Kitchen
FOR THE COOLER DAYS IN SUM.
MER.
Suggestions What to Eat
And How to Prepare FOOD.

AS the summer begins to wane we are
frequently surprised with sudden changes
in the temperature. After days OF Ian
guor and exhaustion from excessive heat
and humidity we suddenly find ourselves.
without warnin. in a very different at
mesphere. The morning air is crisp. with
a decided hint of frost in il, which rouses
and fnvigorates US, sharpens the appe-
tite, dispels theh late Indifference for all
material things to such extent that We
actually long for the lately despised
! flesh spots of Egypt, and the most invit-
ing 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 t1,
bare imagination of a feast and find that
tasty but unsubstantial appetizer iced
melon, but g poor substitute for broiled
chop or small nicely grilled steak and
| cup Of fragrant steaming coffee.
| 1t may not be that one absolutely needs
an ounce or more food than they did on
warmer. previous days, for the natural
! demand does not vary so suddenly and
! completely, but they may require
change in foods as we'll as TO have them
presented in different form. When such
| conditions confront the housewife she
may find herself perpiexed to meet the
| demands of the increased appetite for
| stronger foods unless she has a well Sc
! iected and practical list of dishes to refer
| to, and the ready wit to meet these un-
looked for emergencies and I'LL the rather
| trying role of special Providence in salts
rofr
| ing their belief in her ability to always
give them something good to eat. what
eer betide. 1t is a trying position, one
must admit, but not one TO dismay the
resourceful housewife whose incentive is
! love and who finds sufficient reward in
! the family appreciation of her efforts
and the results therefrom. The bargain
| counter enthusiasm consumed in the
struggle after that ingnis-fatuus, some
| thing for nothing" directed with much
| less effort and exhaustion in the achieve
ment of the same end in culinary af-
| fairs, will bring for more pleasure and
profit to housewife and family than the
most favorable bargain hunt
Fresh meats may not be procurable at
such times-there may not be so much as
1 a freSn eSS III Tic CT iO-s'h
| SUFFICIENT number to serve unless greatly
augmented by other suitable materials
If there is any cold cooked meast. fresh
or salt, a tasty dish is easily produced.
But at this seasn there are many vege-
| Ia bles especially tmates, cucumbers,
crn eggplant. squash, ETC., and we may
safely say always stale bread, milk and
butter. Cheese shuld be ne Of the regu-
lar supplies in the larder at this season
| Stale heese may be grated and kept
| long time In tightly corked bottles. This
combined with many vegetables will sup
ply proteid and fat and make many dishes
! quite as apetizing and far more suitable
! for sope people at this time. than heavy
meats II 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
tablespoonful of butter into a deep fry
| ingpan, season with salt and pepper and
dash of cayenne, a tablespoonful Of
vinegar or lemon juice and the same of
currant jelly, with one teaspoonful of
French mustard.
Bring all to the boiling point string
constantly to thoroughly incorporate the
| ingredients. then place the slices of meat
in this sauce and allow them to become
smoking hot Arrange in a ring on
hot chop platter and pour the sauce in the
center and garnish the dish with parsley
/ or cress.
Sunnybank Ham and Eggs.
Take all left over pieces of cold boiled
ham and mince finely, mosten with
sharply seasoned stock which has been
thickened. Place in saucepan, the ham
and beat thoroughly, beat in one raw
egg to bind and form into long oval
loaf upon hot dish, place in a hot oven
| and allow a slight crust to form over 1t.
Boil six eggs for twenty minutes and
| 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 HON from the
oven and cover with the yolks. Ar
range 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 a 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 to-
matoes. scoop out the inside leaving a
hollow shell. Chop the pulp fine and mix
with one cupful Of bread crumbs, one
! small onion minced fine: one teaspoon
| ful of sugar, two tablespoonfuls of melted
butter, dash of cayenne pepper and
little salt. Fill the tomato shells with
/ this mixture, heaping up and rounding
! them: scatter fine bread crumbs on the
top and arrange in a baking dish. Cover
the dish and place in the oven and bake
half an hour before uncovering. then re-
move the cover and brown slightly. Serve
on hot platter garnished with parsley.
Mashed Eggs.
Select fine large round tomatoes. wash
I and wipe dry. Cut a pice from the
I stem end and scoop out the seeds and a
portion of the pulp. beat one fresh egg
slightly and pour into the cavity. place
on top of this two tabiespoonfuls Of
| cream sauce and sprinkle over this grated
cheese. Place the tomatoes in a baking
1 dish and set in the oven for ten minutes
I or until the cheese is melted and slightly
I the AMI