The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-08-29

most inviting manner is the doors from
hot cooked foods. Again we feel the keen
edge of appetite at the bare imagination
OF feast and find that tasty but unsub-
stantial appetizer" iced melon, but a
poor substitute for a broiled chop or a
small nicely grilled steak and cup of frag-
rant steaming coffee.
1t may not be that one absolutely needs
an ounce more food than they did on
warmer, previous days, for the natural
demand does not vary SO suddenly and
completely, but they may require a change
ed in a different FORM When such condi-
tons confront the housewife she may find
herself perplexed to meet the demands of
the increased appetite Tor stronger FOODS
unless she has a well selected and practi-
cal list of dishes to refer to. and the ready
Wit to meet these unlocked Tor emergen-
cies and fill the rather trying role of spe-
cial Providence in satisfying the eXpec-
tant family, and retaining their belief in
her ability to always give them something
good to eat, whate'er betide. 1t is a try
ing position, one must admit, but not one
to diSmay the reSOurceful housewife
whose incentive is love and who finds suf-
ficient reward in the family appreciation
of her efforts and the results therefrom.
The bargain counter enthusiasm consumed
in the struggle after that igniS-fa tuus,
something for nothing, directed with
much less effort and exhaustion in the
achievement of the same and in culinary
affairs. will bring far 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 50 much as
cient number to serve unless greatly aug
mented by other suitable materials If
there are any cold cooked meats fresh or
salt, a tasty dish is easily produced But
at this season there are many vegetables,
especially tomatoes, cucumbers, corn, egg
plant. squash, etc, and we may saIely
say always stale bread. milk and butter.
Cheese should be one of the regular sup
plies in the lardef 1t this season. Stale
cheese may be grated and kept a long
time in tightly eorked bottles. This conn
bined with many vegetables VIII supply
fai1 fof nd 1alY nv
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 n
tablespoonful of butter into a deep fry
ing pan, season with salt and pepper and
a dash of ca yenne. a tablespoonful of vim
egar or lemon juice and the same of cur
rant jelly, with one teaspoonful of French
mustard.
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 Matter and pour the sauce in the
center and garnish the dish with parsley
or cress.
Take all left over pieces of cold boiled
ham and mince finely moisten with sharp
" seasoned stock which has been thick
ened.- Place in a saucepan the ham and
heat thoroughly. beat in one raw egg to
a hot dish, place in hot oven and allow
slight crust to form over it Boil six
eggs for 20 minutes, then place them IN
cold water to cool. Remove the shells