The daily morning journal and courier., 1906-08-18
4 rre.rTAnLE .,5 DINNER.

tban ,boiIed with a milk or butter sauce and she who has the practical science of cookery at her finger ends can pre- sent a meatless menu as readily in winter as summer. However, here is summer dinner which even the great est devotee of meats would pronounce good.
 Cucumber and Onion Soup Ragout of Vegetables Cauliflower Frit-
 ters.
 Tomatoes Stuffed with Peppers and
 Mushrooms.
 Lettuce and Beet Salad
 Chilled Canteloupes
 Iced Coffee
 Allowing proportions sufficient for six persons there would be needed for the first course three good sized cueumbers and two large white onions. Pare and slice both vegetables thinly. Cover them with pint and half of boiling water, add a pinch of salt and simmer until soft enough to be rubbed through q sieve. In the mean time scald three cupfuls of milk In double boiler and thicken it with two scant tablespoon fuls of butter and three tablessp1onfuls of ficur rubbed together to paste. h. to this stir gradually the cucumber pu' rec; season highly with salt and white or red pepper and simmer for ten minutes. When serving a spoonful of croutons (half inch bread dice fried i'll a little butter) may be dropped into each plate.
 For the ragout of vegetables the principal dish take one quart of po- tatoes, one of white turninps and pint of carrots, measuring after pairing and cutting in pieces the size of a walnut. Cook the carrots for forty five minutes in boiling, slightly salted water. Boil potatoes and turnips together for ten minutes then drain. Melt tablespoon fuls of butter or nice dripping in a kettle; add one large onion cut fine and fry slowly until just beginning to color. Sprinkle over them two tablespoonfuls of flour and stir frequently until the flour is pale brown then add, with slow constant stirring, one pint of water. When smoothly thickened add one tablespoonful of sugar, one teaspoonful of salt, half as much white pepper and the vegetables. Cover and simmer gently until all are tender about half an hour, adding more seasoning if need ed. Just before serving sprinkle In a heaping tablespoonful of chopped pars- ley
 The cauliflower should be boiled until barely tender in sated water; this must be done in advance that 1t may be cold before using. With a sharp knife di- vide 1t into tiny branches. Separate the whites and yoke of two eggs. To the yolks add one-half cupful of cold water, a pinch of salt and one cup full of flour. Beat until smooth bat ter, add tablespoonful of melted but ter and beat again. Stir in the whites which have been beaten to a stiff froth and put aside in a cold place for an hour or more, Have ready 8 kettle half filled with smoking hot fat Dip the pieces of caulhower in the batter, lift out with a fork, let drain and dip the pieces of caullfower in the fbat- ter, lift out with a fork, let drain for an instant then drop in the fat cooking until golden brown. Five or six pieces can be cooked at once in this way. When done drain for moment in soft paper then send at once to the table,
 Use crisp lettuce and cold boiled beets for the salad. Cut the beets in slices then in match-like strips. For a pint SC prepared mix together French dressing, using four tablespoonfuls of olive oil, half teaspoonful of salt a dash of black pepper and one table spoonful of vinegar Sprinkle this over the beets, heap them on the lettuce in the salad bowl and pass a small bow of additional dressing with them when served.
 Cantaioupe should be thoroughly chilled on ice before opening. Have them and with spoon remove seeds taking care not to scrape away the first layer of flesh as in 1t is found the best most spicy flavor of the fruit. Never fill the opened halves with chopped ice as in melting 1t drawn out much of the high flavor and juice of the fruit Serve plain passing salt or sugar tt suit individual tastes.
 Should the day be a warm one icet coffee will be more enjoyable than the boiling hot article. In such case pre- pare the coffee early in the day; add ar equal quantity of scalding hot milk ant just enough sugar to make moderately sweet then chill and stand on ice until the meal hour Where are members of the family who prefer unsweetene( coffee it will be well to have some blair sugar syrup, as 1t blends more quick ly and entirely with cold liquid than in powered or granulated form. As i keeps well when covered and in a col, place a quantity may be prepared a one time. Place in saucepan thre, cupfuls of granulated sugar and on pint of boiling water Stir frequentl, until dissolved then boil without stir ring for five minutes. Skin, strain an, pour into clean bottles.
 CORNELIA c. BEDFORD,