Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1903-08-24
Table
.SlET and
Kitchen.
Conducted by Ida Ames Willis,
Marquette Buildings, Chicago. All rights
reserved by Banning, Co. Chicago.
FOR THE COOLER DAYS IN SUM-
MER.


FOR THE COOLER DAYS IN SUM-
MER.
AS the summer begins to wane we are
frequently surprised with sudden
changes i'm the temperature After
DAYS of languor and exhaustion from
excessive heat and humidity We sud
denly find ourselves, without warning,
in a very different atmosphere. The
morning air is crisp, with decided hint
of frost in it, which rouses and invig-
crates us, sharpens the appetite, dis
pels the late Indifference for all mater
ial things to such an extent that we
actually long for the lately desplsed
flesh pots of Egypt, and the most lnVlt-
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 ut the
hare imagination of a feast and ina
that tasty but unsubstantial "appetZ-
err" iced melon, but a poor substitute
for a broiled chop or a small nicely
grilled steak and cup of fragrant
steaming coffee.
1t NAV not be that one aDSoiutely
needs an ounce more food than they dld
on warmer, previous days, Tor the llat-
ural demand does not vary so suddenly
and completely, but they may require
a change in foods as well as 10 nave
them presented in different 1ofh-
When such conditions confront the
housewife she may find herself per
nIexed to meet the demands OF the m
CREASED appetite for stronger foods
unless she has a we'll selected anu
t,,r,cticaI LIST of dishes to refer to, and
the ready wit to meet these unlocked
for emergencies and fill the rather try
ing role of special Providence IN SatlS-
fving the expectant family, and RETAIN
ing their belief in her ability 10 always
give them something to eat, what CT
hetide. 1t is Il trying position, one
must admit, but not one to dlsmay the
reso1rceful housewife whose incentive
is love and who finds sufficient reward
in the family appreciation of her EFFORTS
and the results therefrom. The bar
gain counter enthusiasm, consumed IN
the struggle after that igniS-fatuuS,
"something for nothing" directed With
much less effort and exhaustion III the
achievement of the same end in culin-
arv affairs, will bring for more pleasure
the most favorable bargain hunt.
Fresh meats may not be procuf'tple
at such times-there may not he so
much as fresh egg in the lafdef-of
at least sufficient number to serve I'M
less greatly augmented by other SUIT
able materials. If there are any cold
dish is easily produced. But at TINS
season there are many vegetables, eS-
pecially tomatoes, cucumbers, corn
eggplant, squash, etc, and we may
safely say always stale bread, mix
and butter. Cheese should be one OF
the regular supplies in the larder at
this season. Stale cheese may be
grated and kept II long time in tightly
corked bottles. This combined with
many vegetables will supply proteid
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 t"
some people let them treat them US
necessities and serve them when they
needs must
Melon Salad.
Place cantaloupes on ice until thor
oughly chilled. Just before they are
needed, open and scrape out the seeds
carefully, divide the melons in cres-
cents and remove all skin and green
part leaving only the ripe portion.
Heap these in Il low salad dish Sprink-
ling bits of ice among them, pour over
q French dressing. Mavonnaisc dress
ing may be used but it should'b mad"
with lemon juice and free from
mustard.
Cuban Cantaioupe.
Peel and cut in squares the meat
from Il fine ripe cantaloupes, place in Il
deep agate pudding dish with just
enough water to cover. Place i'll
moderate oven, well covered and cook
until tender. Remove the cantaloupe
and place i'll a deep hot dish to keep
warm. Measure the juice and pour
into a saucepan, add few bits of
lemon peel, and boil until thick almost
as a jelly. While the juice is boiling
heat some sugar. one tablespoonful to
each cup of juice, in the oven, and add
this to the juice when thickened Pour
scalding hot over the cantaloupe and
cover until cold.
Barbecued Lamb.
Cut cold lamb into thin slices. Put
Il tablespoonful of butter into Il deep
fryingpan, season with salt and pepper
and Il dash of cayenne. Il tablespoonful
of vinegar or lemon juice and the same
of currant jelly, with one teaspoonful OF
French mustard.
Bring all to the boiling point stirring
constantly to thoroughly incorporate
the ingredients. Then place the slices
of meat in this sauce and allow them
to become smoking hot. Arrange in q
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 leftover pieces of cold boiled
ham and mince finely. moisten with
sharply seasoned stock which has been
thickened. Place in Il 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 Il hot |
oven and allow a slight crust to form |