The Savannah morning news., 1904-08-14
IDEAL DINNERS FOR HOT SUNDAYS

With the thermometer at 80 degrees,
the morning Sunday, and guests ex-
pected to dinner, the housewife often
longs for the rigid Puritan observance
and a commandment making it indeed
a sin to cook, eat or wash dishes until
the dawn of Monday. Since many of
us have gone to the other extreme.
Sunday has become the great feast day
of the week. The dinner with its
few friends, too often means either a
morning spent in the inferno of a hot
kitchen or one passed in fear and trem-
bling A woman cannot be very other
worldly when anxious thought of the
last state of soup and roast insist on
being heard through sermon and
hymn.
When too many elaborate dinners
have spoiled Sunday as a rest day, the
housewife, perhaps, resolves not to en-
terrain on Sunday. But the wiser wom-
an says: why not reform the Sum
day dinner?" And she makes herself
expert and familiar with all the tempt
ing and satisfying dishes that require
very little or no cooking on Sunday.
Her discoveries and successes are not
intended for formal dinners, or for
those feasts of high fashion where
manly SCI Wallis liSlAlCll liiC ldbOIs IIity
are for those happy little homes where
refinement, independence and moderate
means keep house together.
For the first course there are such
simple soups as clam broth or beef
bouillon of good strength and well sea-
soned; the first with perhaps a spoon
full of whipped cream, the last with
thin slices of lemon floating on top. Or,
as an appetizer, try a little cup of cold
soup, after the German fashion, made
from cherry or currant juice, thickened
with little sago or arrow root and
seasoned with a little salt, white pep
per and sugar to taste.
The fruit is washed and one pint of
juice and pulp is used to one pint of
water. Sometimes it is not thickened,
and in that case a lemon with its juice
and grated yellow rind, a little CHINA
mon and sugar are added. Some cooks
use half a cup of claret to a quart of
soup. This. too, is served in cups and
garnished with little of the whole
fruit.
If hot soup is liked best, any of the
cream soups, PURGE of spinach, aspara-
gus, pea, or tomato may be made
nearly ready on Saturday. A fruit of
clam cocktail may be served instead
of soup for a first course. Green sal
ads TO serve with meats or fish are so
abundant in all the summer months
that they require little time or thought,
and most of the summer vegetables
are as savory when warmed over as
when first cooked. Beef broth and 9TH
er meat stocks that are to be served
cold are improved by adding a little
gelatine, so that a sen1i-liquid is the
result. Veal broth favored with lit
tie onion, red pepper and celery salt
is delicious when Jellied and served in
small cups.
A tempting salad course is made
from such jellied stock, well seasoned
and tinted green. Harden II in a fancy
mold and surround when served with
lettuce and sliced tomatoes. or with
lettuce and sections of grape fruit.
Serve with 1t a sherry or mayonnaise
dressing. Tomato jelly, bordered by
small green string beans, boiled until
tender in sailed water, is another fine
salad for a hot day.
If you have an exacting family that
thinks 1t does not dine unless potatoes
in some form appear, cream the cold
otherwise strike them from
the menu occasionally. Have starch
in some other form
For the piece de resistance which is
TO take the place of roast, use jel-
lied meats, chicken, tongue or lamb
or stuffed shoulder Of veal. II accord
ing to your standard such dinner
lacks nutrition or abundance, add to
IL a FISH salad of lobster or shrimps,
with lettuce or cress, or the same fish
i'm a chatting dish.
To your choice from such dishes add
the incest Of bread. delicious coffee and
a simple sweet dish Let the latter be
in the shape Of an ice, frozen or cold
pudding. or a very cold fruit Jelly with
whipped cream and cake. Fresh fruit
itself. cold and daintily served is Of
ten the most satisfactory summer
sweet. II becomes delight when
served on plates of clear glass. with a
little garnish Of fern or berry leaves,
and sent 10 the table in a bowl or plat
ter also Of glass. or In a low basket
with a dish inside bordered with
green.
a dinner Of this kind, aside from the
laying Of the table may be prepared
in half an hour. The hostess, serene
and COOL win add more 10 It's pleasure
than the hottest and tenderest roasts.
Her guests will remember with delight
an unconventional dinner.
one Of the most savory and elegant
cold dishes made by the French cook
ia the gelatino. which means "a white
al.