The Washington times., 1906-08-01


on these meltingiy hot days and We are
glad 10 carry out the request II re-
auires some hard thinking. perhaps
but the resultant dinner is sure 10 be
enjoyed Only, let us whisper. absolute
~ cold meals are not always easily
digested. so ought 10 be the exception
rather than the rule.
Watermelon Hearts
Cold BOILED Lobster Sauce IaTtaFe.
Sliced Roast Mutton. Mint Jelly.
CaulifOwer.
Lettuce and ChlvoS salad.
Frozen Fruit. Austrian Coftee.
Use "a small leg Of young mutton.
SliehtIv score il I'm long parallel lines
an inch apart, and rub in these In a
mixture Of one Jeuspoonful of salt, a
half teaspoonful Of pepper, and one
quarter of a teaspoonful of cloves
Roast at once in a very hot oven, cook
ing it until funy done; for this. allow
ten minutes for heating through and
eighteen minutes for each pound. When
done. chill quickly and nut in the ice
box. Il should have at least six hours.
that i, may be very thoroughly chilled
and hrm Have ready two long metal
skewsrs. with a very sharp knife cut
down in the thinnest of slices, cutting
little more than will be required for the
meal Carefully retit these slices in their
original position. holding all together
by running the skewers through the leg
parsUel 10 the bone. This dish should
be earnished with cubes of the mint
jelly.
To make the jelly prepare an un-
sweetened lemon jelly with one half cup
ful of lemon juice. three-quarters or
cupful Of water and one-half package
Of gelatine soaked in cold water 10 COW
er then placed over the kettle until dis
SOLVED. steep one cupful of bruised mint
in one scant cupfuI Of boiling water for
half an hour, strain and add 70 the
lemon mixture Tint pretty green with
coloring and pour into shallow Wetted
mold When firm cut In cubes or small
fancy shapes and serve with the meat
Cut q ripe watermelon III tWo-lnch
slices Crusswise. Take out the ripe pink
heart and cut in two-inch squares or
circles. Pack in a freezer for an hour
before serving; or they may be chilled
by standing on ice.
The lobster is al its best at this sea-
son and one or more of good size should
be provided, in selecting make sure uI
purchased ready cooked that the tail
viii spring back when drawn OUT other-
wise il was probably dead before COOK
ing II alive drop into a large keille OF
boiling water, add one tablespoonful OF
salt cor use sea water. which Is much
betrer) and boil from half an hour 70
forty minutes, according to size. PulI
of the claws, twist on the TAM cut
through the soft under shell OF the lat
ter and remove the meat In one large
piece, discard the intestine. which runs
down It's length and cut the meat IN
dice From the body shell remove the
meat; add IL TO the tail meat and sea
son with salt and pepper. Rent the shell
and arrange on platter. Pound to-
gether one tablespoonful of chopped
parsley and one OF Capers. Press out
and discard the liquid; mix the green
pulp with one cupful Of thick mayon-
naise; If fresh tarraEon can be had
little will add much 10 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 caulifiower.
Select a large white head, remove tl.c
green leaves. and soak In cold salted
water; then boil and place in a sauce
pan cover with boiling water, add a
teaspOonful Of salt and half a Cupful
Of vinegar and boil. stem downward
until the stalk is tender. Transfer 10
q pan OF cold water and when chilled
separate in tiny branches. over II
sprinkle a little lemon juice or tarragoE
vinegar. and stand In the ice box for
two hours before dinner.
A small tablespoonful OF finely cut
chives should be sprinkled over the crisp
lettuce which forms the salad course.
nd a French dressing when on the table
and serve quickly. With IL pass crack
ers 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 a
quantity Of ice Measure it and 10 every
three measures add one measure OF
coarse rock salt. Mix this we'll Chop
or mash the prepared fruit and rub il
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 70
the fruit 10 make very sweet; measure
all and dilute with an equal quantity Of
cold water II the freezer Is Of the
vrindlng variety put Il together and
ill up the space between can and pail
With the ice and salt mixture. Open
Qrefully. pour in the prepared fruit re
over and slowly turn the crank until
~ fruit begins 70 freeze; then turn