Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-08-20
HOT SUNDAY MEALS
Solvingt the Question of Enter
tanning That Day.
SEASON ABLE MEN Us
MOST OF WHICH ARE PREPARED
IN ADVANCE.
The Chatting Dish as a Feature of the
Summer Dinner Table-Nu-
tritious Dishes.
SEASONABLE MENUS


ment making it indeed sin to cook. eat or
wash dishes until the dawn of Monday.
Since many of us have gone to the other ex-
treme, 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 hot kitchen or one
passed in fear and trembling. A woman
cannot be very other-worldly when anxious
thought of the last state of soup and roast
insists 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 entertain on Sun
day. But the wiser woman says: why not
reform the Sunday dinner?' And she makes
herself expert and familiar with all the
tempting and satisfying dishes that require
very little or no cooking on Sunday.
Her discoveries and successes are not In
tended for formal dinners, for those
feaSts Of high fashion where many servants
tighten the labor They are for those happy
little homes where refinement, independ-
ence and moderate means keep house to-
gether
For a first course there are such simple
soups as clam broth beef bouillon of
good strength and well seasoned; the first
with perhaps spoonful 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 fash
ion, made from sherry or currant juice
thickened with little sago or arrow root
and seasoned with 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 yell
low rind a little cinnamon and sugar are
added Some cooks use half cup of claret
to quart of soup. This, too, Is served in
cups and garnished with little OF the
whole fruit
Saturday Constructions.
II hot soup is liked best, any of the
cream soups PURGE of spinach. asparagus
pea or tomato may be made nearly ready
on Saturday. A fruit or clam cocktail may
be served instead Of soup for first course.
Green salads to serve with meats or hsn
are so abundant in all the summer months
that they require little time or thought, anu
most of the summer vegetables are as saw
ory when warmed over as when nrst COOK
ed Beef broth and other meat stocks that
are to be served cold are improved by
adding a little gelatine, so that a semi
LIQUID is the result. Veal broth Favored
with little onion, red pepper and celery
salt is delicious when jelfied and served in
small cups.
tempting salad course is made from
such jellied stock, well seasoned and tinted
green. Harden 1t in fancy mold and
surround when served with lettuce and
u
lions of grape fruit Serve with it g sherry
or mayonnaise dressing. Tomato jelly. bor-
dered by small green string beans, boiled
until tender In salted water is another
I If you have an exacting family that
thinks it does not dine unless potatoes In
some form appear; cream the cold left
overs; otherwise strike them from the menu
occasionally. Have starch In some other
form.
The Chief Dish.
For the piece de resistance which is to
take the place of roast. use jelled meats.
chicken, tongue or lamb or stuffed shoulder
of veal. If according to your standard such
a dinner lacks nutrition or abundance, add
to it a fish salad of lobster or shrimps.
with lettuce or cress, or the same fish
creamed In a chatting dish
To your choice from such dishes add the
incest of bread, delicious coffee and a SIM
pie sweet dish. Let the latter be in the
shape Of an ice. frozen or cold pudding,
or very cold fruit Jelly with whipped
cream and cake. Fresh fruit itself, cold
and daintily served is often the most sat
isfactory summer sweet. 1t becomes a de-
light when served on plates of clear glass,
with little garnish of fern or berry leaves,
and sent to the table in a bowl or platter
also of glass, or in a low basket with
dish inside bordered with green.
dinner Of this kind, aside from the lay
half hour. The hostess serene and cool
will add more to its pleasures than the hot
test and tenderest of roasts. Her guests
Will remember with delight an unconven-
tional dinner.
One Of the most savory and elegant cold
dishes made by the French cook is the
gelatine, which means a white meat filed
with force meat and boiled in stock or
broth. To make a gelatine of veal, have
the butcher bone breast of It, and sprinkle
1t with salt and pepper. Put over the fire
one pint OF sweet milk eight and one-half
tablespoonfuls of dry bread crumbs and
stir until the mixture begins to thtcken. Add
the beaten yolks of three eggs one tea
spoonful of French mustard, a level table
Of cayenne and two cupfuls of cold boiled
ham chopped very fine. Mix thoroughly,
spread on the breast, roll tight bind in a |
piece of cheese cloth and sew securely
Making the Broth.
For the broth In which the meat is boiled |
use the bones taken from the breast. with
three quarts of cold water Season with |
salt, and skim when it comes to a boil. Add
one onion stuck with half dozen cloves. |
two bay leaves. a small carrot and a blade |
of mace tied firmly together before putting |
them into the pot. Simmer the meat In the |
broth two and one-half hours, or until ten |
der: Lay on platter, remove cloth AMI |
From the broth is made the famous aspfc !
jelly used to garnish cold meats 1t adds |
both to their appearance and flavor. Strain |
the broth until clear. To every quart add |
two ounces of gelatine, soaked in cold |
water until soft. and the beaten white and |
yolk of egg. Stir constantly, and when |
the broth has cleared. add to every quart |
glass OF sherry and a mild seasoning of |
salt and white pepper. When nearly cold |
cover the bottom Of mold an inch or two |
deep with jelly. Let 1t harden, then lay the |
veal upon 1t and pour the remainder Of |
the 1elly and about fha Sides of ha
veal When very cold and ready for use |
wrap the mold in a towel wet in hot water
and turn upon platter.
Ham. chicken and tongue are delicious |
cooked in the same way. The wine may be |
omitted from the jelly when wine is not |
kept In the household. more simple aspic |
may be made from meat extract, thickened |
with gelatine and seasoned with salt. pep