Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-06-06
THE pHllElNG DISH
An Ideal CHOKING Outfit for
5 SKINNER.
Observation-Disclosures liss
CHICKEN A LA NEWBURG AND
OTHER WAYS.
Vegetables and Fish Salads and
Their Pretty serv-
ing.

health means beauty" says the dietarians
If there is any time, Of the year when good
health and beauty are at premium 1t
Is during the summer months. To most
persons the heated term is sufficiently un-
comfortable without adding to 1t willfully
any OF the ills that: flesh is heir to-. Our
summer diet has much to do with keeping US
In this blessed estate Of health and happi-
ness and eminent doctors are of the opin-
ION that many of the maladies which afflict
the community at this season are traceable
10 overindulgence in feshy foods.
without becoming vegetarians in the
strict sense of the word, to eliminate from
our summer menu some of the meat courses
would be highly beneficial and at the same
time pleasant change from the regular
winter bill of fare. The simplest and plain
est fare'is not necessarily unattractive or
LIonotonous, consisting as 1T may of ripe
TUT, milky foods and all kinds of farina-
eeous oisnes. green vegetables. salads and
chicken. With some cooling sherbets.
tnese articles make up an appetizing list
OF good things for the summer table.
Lentlls as foundation Of summer soup
d; anu entrees are not as much appreciated
IN TINS country as on the continent, and the
toLoWlng recipe for lentil soup may prove
a welcome addition to an American house
keepers menu: Wash and soak over night
one pint OF lentils. In the morning
after draining of the water add two uuarts
OF stock and let it simmer gently for two
hours or until the lentils are tender, Melt
one tablespoonful of butter In a frying pan
ana add to 1t one sliced onion, some pars-
ley and bay leaf and fry together until
brown. Put them into the soup and sim
mer all half an hour longer. Take the
mixture Off the stove, press through a
sieve, return to the kettle and cook until
IL Dolis up again; then add salt and pepper
and serve with croutons.
For an Entree.
AS an entree lentil outlets are delicious
MIX with one pint OF lentils two tablespoon
fuls of uncooked rice, one onion, one car
rot and one quart of water. Boil all the
ingredients together into a stiff paste,
season with pepper. salt, chopped parsley
and powdered. marjoram: turn out on a
board and divide Into outlet shape with a
sharp knife. Covef the bottom OF the fry
Ing pan with OIL and after rolling the cut
let's in breaderumbs make the oil hot and
Try the outlets on both sides until brown
Serve with tomato sauce. For a more sub
stantial course the following recipes are
TO be recommsnded:
Chicken a la, Net~burg the yoks
OF four hard boiled eggs through q sieve
and mix them with a quarter Of a cup of
cream. Add one Tablespoonful of melted
outter and tYo Of flour to the egg paste,
When smooth and thick add pint of cold,
boiled chicken meat. a grating Of nutmeg
a pinch of salt and a little paprika. Just
before serving pour in four tablespoonful
or sherry. Ahother very piquant way of
preparing chicken Is with a spinach sauce
TO make thie sauce take a half cup of
cream and. the sameEof' chicken stock, one
tablespoonful of butter and one OF flour.
and a half cup Of cooked chopped spinach.
Season to taste
A Sweetbread Course.
Although sweetbreads are of the flesh
feshy. they are delicate andRm make a par
ticularly suitable addition to a summer
menu. To cream sweetbreads properly FIRST
parboiI them. Now for the sauce. To
tablespoonful of melted butter and one of
-four add quarter of a cup of cream and
quarter of a cup of chicken stock When
this bells add the sweetbreads and a half
teaspoonful each of salt and pepper
Twelve chopped almonds and twelve
chopped English walnuts may be added or
not at the discretion of the cook
France claims first honors in the making
or salads, but her Yankee sister Is fast
proving rival in this direction. The secret
OF good salad Hes IN simplicity of ma
terial, wise blending of condiments and
delicate treatment of the ingredients,
which must be of the best There is an old
Spanish proverb which says that it takes
iour persons 10 construct salad-a prod
1gal contributes the OIL a miser the vine
gar. wise man the pepper and salt and a
mad man must mix it Nevertheless, the
composite person succeeds very well when
the precepts of this old proverb are OBJ
served. M. Suzanne, the celebra ted author
ity on salad making, has composed a de-
lightful vegetable salad a la pompadour
1t consists of new carrots, turnips and DO
tatoes cut into dice and cooked separately
in water After draining add them to a
of nQHy a ~,
whites of two hard-boiled eggs, a few cut
and a. spoonful of capers Sea-
son with Oil, vinegar, salt, cayenne chop-
ped chervil and tarragon vinegar. binding
all together with mayonnaise. Cut some
hard-boiled eggs in half, remove the yolks.
fill with the salad and serve on water cress
sprinkled with salt and vinegar The early
summer vegeta bies are particularly appe-
tiZing If treated in this way and the re-
suit is quite worth the rather long prepa-
ration. sz%
Spinach Salad.
Very simple to make and really a new
conner in the gastronomic world is spinach
salad. Prepare spinach as for a vegetable
and mix through 1t the sifted yolks of four
hard-boiled eggs, seasoned with salt and
cayenne and enough oil to blend we'll
Shape into balls and serve on white lettuce
leaves with mayonnatse. -s
= Among the fish salads shad roe and Gu
cumber Is especially good. Simmer a shad
with an onion and a bay leaf Cut the roe
In slices and cubes and marinate with a
dressing of onion Juice, Mix cubes of roe
and cucumber together with a mayonnaise
and place the salad upon a bed of lettuce
leaves. garnishingtthez sides with sliced GU
1-z .,.ss-,r -.-.,
Some one has said3 THE Lord gave the
food. and the 1sewilu invented the common,
iron stove and range. and one might add
an angel Thought out The manufacture of
the chatting dish:' sEettainIy, barring the
electric range and isas stove, the chafing,
dish is the ideal syBlmer cooking appara-
tus. as well as, the most up to date All
the preceding fecipes are adapted to this
little rindispensableabf domestic parapher-
MALTA. The sshafing dish is of alu-
minum, and it has decided advantages over
the other metals, as 1t heats quickly and is
easy and light. to handle.
The Nfw Improvements. r,a
A number oS imRsovements in chaf1ng
dish sets have eomecout lately which help
the chafer wonderfpIy,, The new alcohol,
lamp is less wastefYl than the older de-
signs, and many of the latest spoons. la
dies and forks have ebony handles. There
are also some very dainty cut glass arti-
cles for chatting dish use. ..
If a summer hostess would be extremely