Kingsbury County independent. (DeSmet, Kingsbury County, S.D.) 1894-1929, 1906-07-27
COLD DINNER is LATESTFASHION


plain consomme. ] always advise my
patrons to take any cold soup frozen
in Jumps, directly as il is taken from
the refrigerator. rather than TO ask for
Ii In liquid form.
in order to liquify 1t the walters put
in crushed ice. which melts and weak
ems the o until the real flavor is lost.
A cold consomme favored with onion
and strained just as one would pre-
pare to make onion SOU is also excel
lent. and persons who complain OF the
insipidity of cold bouillon would find
IL to their taste.
Plain chicken consomme needs the
addition OF paprika or red pepper to
give IL flavor when cold, and the chefs
have been adding IL this year.
Most Of h cold fish served is likely
to have mayonnaise as dressing, and
as the same ingredient is found in
necessary TO ayoi two such rich dress
ings at one meal. The halibut salad
served so often in the fish course il
about the most popular we make.
"A slice Of the cold. boiled fish Is
served with sliced tomatoes, cut very
thin, cold string beans and a few cuts
OF trufiie. A delicious salad may be
made OF Goldfish in the same way.
with a salmon salad the ingredi-
ents must be simple. since the flavor
Is so delicate. We serve a mayonnaise,
cold carrots cut In the form OF little
balls N green pea with salmon. Any
strong vegetable like an onion, tomato
or even estragon Is inappropriate for
any salmon salad.
Ii makes q beautiful dish to serve.
The ~mayonnaise should be shaded pink
with paprika to make a harmonious
color scheme.
I'VE frequently serve cold lobster as
a nsh course with French dressing in
stead of mayonnaise. The meat of a
hard shell crab. faxed and put back
into the shell, with a French dressing
and a slice OF tomato over the top,
makes a delicious cold fish course.
For the meat we have. of course,
chicken In aspic and delicious breast
of duckling roast and preserved in the
same way. Cold slices OF lamb are also
inclosed in the jelly, which Is favored
with estragon and makes a novef adj
dition to the familiar lamb. We have
tiny saddles. large enough for only two
persons.
"The small spring turkeys are used
only to get the breast for serving cold
In a thin jelly Favored with currant or
cranberry. All meats may be treated
with the aspic, n we even inclose a
single slice of the roast beef In II. Then
the jelly Is dressed with pimentos or
red pepper skins.
More CHARACTERISTIC, yet similar to,
a salad. Is the cold roast beef, which Is
cut rather thin and In quares and
served with a m~ayonnaise. Mixed with
these are cold sliced potatoes, cold
string beans and a suspicion of spring
onion.
Another way to prepare this cold,
roast beef Is to use a great lea OF
pepper In the dressing. serve the meat
with sliced tomatoes, literally sprink-
led with fha Nhita caQdc NJ a Oraon
pepper and slices or pimento. This Is
called salade Mexioaine.
Cold tenderioin. with cold fonde
d'artichauts, which have been soaked
in French salad dressing Is another
summer meat that has been very much
In demand this year.
1T Is unfortunate that Americans
are not fond of veal. There are somo
excellent summer dishes of cold veal,
for the meat retains the flavor so we'll
when cold.
W. have a large tender brisket
stuffed with bread crumbs and oyster
crabs that have been parboiled before
they are put into the stufflng. This
mixture is very highly favored and
forms a delicious contrast to the veal,
which is so cut as to nav the slices
consist of half of the meat and half
of his stuffing.
Eggs are rarely used. even for an
cillicc a Nitiiittb yet ticE may Dt Ildu0
delicious and appropriate. Cold stuffed
eggs covered with ~mayonnaise may
contain crab meat, Holsters, cold fish
or sardines. Sometimes they are
stuffed with meat and are served with
cold beans, caulifower or a vegetable
more suited to the contents Of the eggs.
They are excellent poached and
hard boiled, bat 1t Is difficult to serve
cold Eggs cooked In any other form.
Cold poached eggs, favored with es-,
tragon and served in aspic, are de-
licious. Cold fried eggs on a slice OF
Virginia ham are not bad. They must,
of course, be served also In jelly.
I'll tell you two delicious cold veg
etables which to the credit of New
Workers. are ordered every night. One
of these is caulifiower. boiled and lib
orally favored with estragon. Over 1t
should be poured French dressing
made with even less than the usual
amount OK vinegar.
The same dressing Is used for cold
string beans. They are not cut, but
served as In France, long. M in their
original shape. When cold they are
mixed with the stems and scallions.
These must be shredded until the
pieces of onion are not thicker than
a coarse thread. Then there will be
40 ground for saying that tho taste
OF onion is too strong"