The daily morning journal and courier., 1906-08-04
A COLD DINNER.

COLD DINNER
 "Give us something cold" is the plea on these meltingly hot days and we are glad to carry out the request. It re- quires some hard thinking, perhaps, but the resultant dinner is sure to be en- ioyed. Only, let us whisper absolutely cold meals are not always digested, so ought to be the exception rather than the rule
 Watermelon Hearts,
 Cold Boiled Lobster Sauce Tartare
 Sliced Roast Mutton Mint Jelly
 Caulidower
 Lettuce and Chives Salad
 Frozen Fruit
 Austrian Coffee
 Use 9 small leg of young mutton. Slightly score it in long parallel lines an inch apart and rub in these in a mixture of one teaspoonful of salt. q half teaspoonful of pepper and one quarter of a teaspoopful of cloves. Roast at once in very hot oven, cooking it until fully done; for this allow ten minutes for heating through and eigh- teen minutes for each pound. When done chill quickly and put in the ice box; it should have at least six hours that 1t may be very thoroughly chilled and firm. Have ready two long metal skewers. With a very sharp knife cut down in the thinnest slices, cutting 9 little more than will be required for the meal. Carefully reflt these slices in their original position, holding all to- gether by running the skewers through the leg parallel to the bone. This dish should be garnished with cubes of the mint jelly.
 To make the jelly prepare an un- sweetened lemon jelly one half cupful of lemon juice, three quarters of cup full of water and one half package of gelatne soaked in cold water to cover then placed over the kettle until dis solved, Steep one cupful of bruised mint in one cupful of boiling water for half an hour, strain and add to the lemon mixture. Tint a pretty green with coloring and pour into shal- low wetted mold, When firm cut in cubes or small fancy shapes and serve with the meat.
 Cut ripe watermelon in two inch slices crosswise. Take out the ripe pink heart and cut in two squares or circles. Pack in a freezer for an hour before serving; or they may be chilled by standing on ice
 The lobster is at its best this season and one or more of gSod size should Do provided; in selecting make sure QG purchased ready cooked) that the tai will spring back when drawn out, otherwise it was probably dead before cooking If alive drop into large ket- tie of boiling water, add one table spoonful of salt Cor use sea water which is much betterl and boil from half an hour to forty minutes according to size. Pull off the claws, twist off the tail cut through the soft under shell of the lat ter and remove the meat in one large piece; discard the intestine which runs down its length and cut the meat in dice From the body sheH remove the meat; add it to the tail meat and sea- son with salt and pepper Refill the shell an arrange on a plaster Pound together one tablespoonful of chopped parsley and one of capers. Press out and discard the liquid; mix the green pulp with one cupful of thick Tnayon- naise; if fresh tarragon can be had a little will add much to the flavor of the sauce Serve in a small boat with the lobster and with this course pass small buttered finger rolls.
 With the meat course pass cauii- flower. Select large head, remove the green leaves and soak in cold water then boil place in saucepan, cover with boiling water, add teaspoonful of salt and a half cupful of vinegar and boil, stem downward, until the stalk is tender Transfer to a pan of cold water and when chilled separate in tiny branches. Over 1t sprinkle a little lemon juice or tarragon vinegar and stand in the ice box for two hours be. fore dinner.
 A small tablespoonful of finely cut chives should be sprinkled over the crisp lettnce which forms the salad course. Add French dressing when on the table and serve quickly. With 1t pass crackers and thin slices of any mild cheese.
 Fruits of many kinds are now in the market and any variety preferred may be used for the dessert. Pound fine q quantity of ice Measure it and to every three measures add one measure of coarse rock salt Mix this well. Chop or mash the prepared fruit and rub 1t through a sieve. Have on hand a cold syrup made by boiling together for five minutes one pound of sugar and one pint of water. Add enough of this to the fruit to make very sweet meas ure all and dilute ewith an equal duan- tity of cold water. If the freezer is of the grinding variety put 1t together and fill up the space between can and pail with the ice and salt mixture. Open carefully, pour in the prepared fruit, recover and slowly turn the crank until the fruit begins to freeze; then turn more rapidly until it is very firm. Take out the dasher, repack the frozen mix.