Evening journal., 1904-08-08
Hot Weather Menus

This is the season Of the year when a
wise woman will furnish her table with
an the cold things to eat that her mini
con originate. and not only will she be
pleasing the family, but. what is equally
to the point. she viii be keeping her
kitchen cool. and that means a lower
temperature for the rest of the house.
Even gas stoves. no matter how quickly
the heat is turned off, will take away
the coolncss of the room, and by little
foresight all the cooking may be done
in the morning, and no fire used again
that Gay.
There is greater variety Of salads than
is dreamed Of by the average housekeep-
/ er. and many Of them arc 'hIing
enough to form the staple of a meal.
There is more than one kind Of soup that
is delicious cold, and these should be
served frequently during hot weather
They are grateful to the palate ami
nourishing.
Everyone knows that fruits are nour-
ishing. and al present they are plenty.
But a distinct variety in desserts may
be had by combining several fruits to-
gether and serving them in cups, ice
cold. For instance raspherries. bananas,
pineapple and peaches together are de-
licious There is no regular rule for the
making but the quantities used depend
upon individual taste. They should be
mixed al least three hours before serv-
/ ing. and plenty of sugar added to form
syrup or juice II persons are hoi
averse to it. spoonful Of sherry or a
sweet after dinner cordial gives a delici.
Gus faver to these combinations.
Among soups to serve cold IN cups clan
broth, if very thoroughly chilled, will b'
found good Each cup should be served
with a spoonful Of whipped cream and
slightly salt crackers should go with It
Every one knows that boiled salmon Il
nice served with mayonnaise, but fev
realize that broiled bluefsh with mayon
naise is particularly good The fish is IA
better broiled than boiled, and should
Of course, perfectly cold. Almost an,
thick hsh is good with tartare sauce
, and this applies especially to halibut.
When it comes to salads there Is end
2 less variety. Here is a sauce that is ex
cellent for potatoes or other vegetables
cold
In the yolks Of two boiled eggs mix tw
b dessert spoonsfuls of Parmesan cheese,
} teaspoonfui of dry mustard. a table
spoonful of sarragon vinegar and on
of tomato sauce. Blend al CAREFUL,
and when thoroughly smooth add fou
. tablespoonfuls of olive oil. Pour owe
the cold vegetables just before serving
Thinly sliced carrots garnished with va
tercress are an excellent combinatio
, with mayonnaise to go with cold mea
: Cucumbers added are an Improvement.
There is no better salad than cod strin
-, beans and tomato, and il should be r.
= membered that almost all salads wit
!. mayonnaise are made more appetizing h
a sprinkiing of nuts finely chopped, b'
- still not mealy. English walnuts and a
: monds are the best.
o Chopped apples should be put into vel
Il etable salads, and with celery they al
i delicious when a French dressing so co
. as to be almost frozen is used.
Is Any cold meat is made far nicer
70 serving a plquant sauce such as sala
Y dressing or sauce vinaigrette with !
" Cold lamb should never be put on q
table unless accompanied by cold mil
sauce. 1t is astonishing how seldom tn
sauce IS served cold. and yet there
none better.
One thing that should recommend co
81 dinners TO all housekeepers Is the po
sibinty of getting rid of cooking durir
the cay. BY little management, al
~ beginning directly after breakfast, the
p need be no fire after ten o'clock in q
VI morning. and that is consideraul
worth striving for. But one thing tn
should never be forgotten Is that co
- things must bepof an Icy temperatuI
and not tepid. There is nothing so rui
.s Gus to good food as not to have it chile