Forest City press. (Forest City, Potter County, D.T. [S.D.]) 1883-19??, 1906-07-26

condemned TO wear in the summer tim
that he might look cool Tor the sake
or the guests. whatever his feelings
might be. THAT Is very well for the
terrace. Most of the gentlemen and
ladies who dine on the terrace like ev-
erything cold"
There was a hot glare from the street
just at that moment, and the dust lay
thick on the tired greens that heiged
the balcony. 1t seemed necessary to
do something to Keep cool out there.
CLANS wrote the waiter as the
guest cast his eye over the bill of fare.
And what for a cold soup? Tired of
cold chicken gumbo? Yes. sir. one does
serve that a great deal. And u bouillon
gelde? Tired of that. too?
We'll, let 1t be Il baretch froid. That
Is h Polish houillon made of beets.
and it is served cold in n cup. Moth
ing could be more delicious. sir. / as
sure you
"What shall the fish be? Brook trout
en- aspic or sea bass en- r%aviyote, Both
are delicious. although the bass is more
decorative AS he lies on the table in his
pale green covering.
The trou en aspic we boil for you.
Then 1t is garnished with a few slices
OF pimento. n truiile or two put into the
aspic II then cooled almost To the
point of freezing. Very delicious he il.
with the aspic favored so family with
estragon that the delicate taste of the
trout is not DESTROYED in tine least.
The sea bass is also boiled md then
his pale green coat of ravigote sauce is
laid over him so carefully that not
an outline of him is destroyed. Raw
cote is Il very strengthening saure to
the appetite. and is in consistency a
little thicke: than a good stiff mayon-
naise.
1t has a little vinegar in the houil-
Ion, and after the cook has cut I'M
chives. chevril. burnet and t%arragon to-
gether he throws them into the vinegar
and bouillon just as they boil. 1t goes
deltciously with old sea bass, especial
~ when the fish and his pale green
sauce are seen against n background
of dark. crisp romaine.
Yes, sir. I'm sure you'll like It,. Or
l might give you cold soft shell crabs.
not the clalnmy. lank kind with a thick
layer of corn meal all over them. The
cold crabs l hall give you will have
only the tips OF their claws lightly
sprinkled with bread crumbs ground
from the Griest toast. and over the
shells there will be a light sprinkling
OF the crumbs.
fine as heads OF pins a green pepper.
And we Will serve you these crabs with
Il delicious m~ayonnaise.
You prefer the sea bass and the
sauce %ravigotc? Yes. sir. 1t shall be
that"
There was a look OF hesitation on the
face of the guest when the important
question of the cold fish had been set
tied. He ook critically at the bin
of fare.
Il don't know about cold meat" he
drawled. You know old beef or lamb
is all right for lunch. but for dinner
with a lady-ror dinner. | mean. Il fell
low wants something different"
"Leave that entirely with me. sir"
the waiter went on without the least
sympathy for the uncertainty OF his
customer. "Our chef would have very
little imagination for a Gordon bleu il
he should offer you cold beef for a dim
ner.
II vas going to speak OF a poussin en-
chicken, Sir, but his tiny bones. We
draw those out after he has been roast
ed. although you would never know it
from the solid, prim way he lies on his
back,
He IS stuffed with truf1les and green
peas that have been boiled in cream
with half a s~callion thrown into the
pot. Then. like the other little birds,
ne is laid in his cool tomb OF aspic with
yarlands of estragon floating in the
amber jelly.
"Or a young duckling treated in Just
he same way might suit you better.
We do the same to the duck except that
we do not give him peas and tru1Iles
for a stuffing. He gets sliced cold po-
.atoes with the smallest OF the spring
onions. and he tastes very nice iii con
sequence of them. You prefer the
chicken.
"Ah. we have got to the salad. I
would not advise II cold roast. Either
meat or fowl is sufficient. With fish
one does not need both. With two cold
meats the element OF nonotOny starts
to show itself IN Il summer Dime
Il am going to give you no vegetable
With the cold poussin and l should sug-
Sest. therefore, that you take IL ALA
of cold asparagus with the dinner. 1t
will he thick and cold. With n suspicion
of chives in the French d~ressing-not
more than enough to bring u more
strongly the particular taste of the as
parasus. l promise YOU it will be just
the QUO the asparagus needs.
AN ice? y mousse, of course, at his
season: and there is nonc so delicious
Just now as a strawberry mousse with
bits OF the fruit decking the blended
cream which the Juice has SHADED. to
a deep rose.
And may l ask of you. sir. If l dare.
u.e great favor? DO not allow anybody
to persuade you to finish this idyllic
summer meal with hot coffee.
80 many of you gentlemen Will Go
that. I have served the most delicious
cold dinner on the hottest of all nights.
l have served with them, as l shall
serve you tonight, Rhinc wine and
champagne during dinner. Up to tina
point everything was perfeck
but they they ordered hot coffee AID
drank 1t until perspiration flowed down
their checks. They wiped their brows
as stood by and thought that all
which had gone before was in vain.
The heat came with the last course.
"Let me give you cafe lirsch, that
rou may have no such fate, but keep
cool always"
The waiter had his way and the tenn
perature of the meal was Not disturbed.
Whether the fact that food is cold oy
warm mas any effect On the tenIpera-
ture of those who eat it is an unset
tied question. There Is no doubt, how
ever. that New Workers have during
recent summers acquired an cXtraordi-
nary fondncss for cold things during
hot weather.
This taste was TO doub. created by
he French restaurant Keepers. wno be-
gan to supply cold dishes in great
abundance. ore restaurant made !;
speciality of them.
Nothing is sinarter in Il g~astronon,ic
tine now than the kind of dinner which
this waiter ordered. The most cxpcn-
sivc dinners given now at the Fifth