The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1905-03-13
NEW LENTEN COOKERY =
FIELD FOR FRESH EXPERIMENT
A Chance to Eradicate the Monotony of the
Kitchen Given by the Restrictions
Placed on Diet

why we are not the resourcefuI girls
that We think we are
Here was new idea, crisp, and crack
ling, or, TO make use Of another figure
of speech. one with the price tag still
on II. wish these young ladies all sue
cess in their undertaking. The sack
cloth plan i thought good one. / felt
like adopting ii myself and doing d lit
tie. experimenting on my own account
with q view to the discovery of new
dishes for suDpers, iuncheons, card par
ties, etc, FOR there is undeniable
samenes5 about this class of eata bles. 1
have talked with older people in regard
to this thing, and have asked q great
many questions as TO what used to be
the faVorite means for sustaining tired
and hungry nature under the strain of
prolonged social duties, but / have never
been able to gather any information of
a decided character Beyond few
vague illusions to cheese cakes, potted
ham, oysters, blanc mango, pound cake
lobster, etc, the facts CLEANED have been
of the most meager description. The
persons interviewed always wander off
into reminiscent bypaths wherein 1T ap-
pears the refreshments cut but slim
figure 1t is usually something like this
What did we have? Why a trifle of
tain it was chicken. Or vas It lobster
or oyster? Let me see. It was that
winter. you know, when General A;
yo.s must have heard Of him, attended
our balls and dances; and, really, my
or: We often had cold tongue. and l
think we had collared beef occasion
ally" somewhat doubtfuIly admitted the
second lady whom l consulted. lit Is q
long time ago. you know, and, by the
way, etc
No help from that quarter, 1 reflected
had unWfttingly stumbled upon the
period whom women thought it coarse
and ill-bred to confess TO d healthy ap-
petite. No wonder | found out so little
Clearly, this matter must be one of elz-
pertinent, Of experiment and 1nodifica-
a new and fetching sleeve or a bodice
that shall be q thing of beauty and q
JOY for one season she simply takes an
old model and works IL over. Something
of this kind we shall have to do with
our culinary fashions.
In casting about for new dainties for
the purpose mentioned there are several
things 90 be considered. IT is essential
that dishes be provided that are reason
ably certain to be enjoyed by everyone.
The popular mode of serving makes this
imperative. The time has long gone By
when, no matter what he character of
the entertainment, the guests were mar
shaled to the dining room to seats at an
elaborate spread table and were served
according TO preference of the large
choice before them. There is, after all,
much to be said in favor of the present
day cuisine in that the dishes composing
Ii are usually liked by most people. This
Is a great convenience to hostesses, who
are enabled to make exact calculations
Doth as to choice and quantity. The new
order. therefore. must resemble the old
in this particular, though whatever
changes are made will apply more to the
substantial part of the spread than to
the ices, cakes, etc, in the selection Of
which considerable latitude has always
been allowed
1t is not unlikely that we may see fit
10 adapt some of the ehafing dish ideas
TO cur purpose. An unparliamentary toy
is the chatting dish. but capable of yield
ing In the hands of an expert provender
of a most satisfactory kind. We shall
have complications. but we expect them.
We shall be able TO endure them, how
ever if out of the chaos are evolved on
a large scale some of the delicacieS that
are now concocted for parties of six or
eight. IL we give our minds to the prob
lens who knows but that 1t may lead,
like Nine. du Barry's famous supper to
the institution of the Order of the Cor
don Bleu for accomplished cuisiniers?
Mrs. s. r. D.-You can make u good
salad of your whole canned tomatoes
Drain and cut in thick slices and drain
again, keeping them quite cold. Arrange
upon a bed Of lettuce and garnish with