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

plain c%onsonlne. always advise my
patrons to take any cold soup frozen
IN Jumps. directly as it is taken from
the refrigerator, rather than To ask for
1t in liquid form.
In order to liquify it the walters put
in crushed ice, which meltS and weak
ems the soup until the real flavor Is lost.
\ old consomme Favored with onion
ana strained just as II would pre-
pare to make onion soup is also excel
lent. and persons who complain of he
insipidity of cold bouillon would find
IT to their taste.
Plain chicken needs the
addition OF palrika or red peppe to
give IL flavor when cold. and the chefs
have been adding ii this year.
Most of the cold fish served is likely
to have m~ayunnaisc AS dressing. and
as the same ingredient is found in
many of the cold meat salads 1t is
necessary to avoid two such rich dress
inEs at one meal. The halibut ala
served so often In the fish course 10
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 trutile. A delicious salad may be
made OF Goldfish in the same way.
With II almo salad the ingrcdi-
cnts must be simple. since the flavor
is so delicate. We serve 4 mayonnaise.
cold carrots " in til. form of little
balls and green peas with salmon. Any
strong vegetable like an onion. tomato
or even estragon is inappropriate for
any salmon salad.
1t makes u beautiful dish to serve.
The m~ayonnaise should be shaded pink
with paprilSa 10 make a harmonious
color scheme.
We frequently serve cold lobster as
- fish attr .in Nr,,nl l,A.r;n To-
stead of 'nayonnaise. The meat of a
hard shell crab. faxed and put back
into the shell. with Il French dressing
and II slice OF tomato over the top.
makes a delicious cod fish course.
For the meat we have, of course
chicken in aspic and delicious breast
of dnckling roast and preserved in the
same way. Cold slices of lamb are also
incloscd in the jelly. which is favored
with cstragon and makes Il novel ad-
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
III d him jelly favored with currant or
cranberry. All meats may be treated
with the asptc, and we even inclose a
single slice OF n roast beef IN 1t. Then
the jelly is dressed with pimentos or
red pepper skins
,s"si - s'thN wv lIilbiu4 ~
q salad. il the cold roast beef, which is
cut rather thin and in squares and
served With Il mayonnaisc. Mixed with
these. are cold sliced potatoes. cold
string beans and u suspicion Of spring
onion.
Another way to prepare this cold
roast beef is tor use Il great deal OF
pepper In the dressing. serve the meat
With sliced tomatoes. literally sprink-
led with the whte seeds of "A green
pepper and slices OF pilmento. This is
called salade Mexicainc.
Cold 'tendeiloin, with cold fonde
G~'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.
Tor the meat retains the flavor so we'll
When cold.
We have Il large tender brisket
stuffed with bread crumbs and oyster
crabs that nave been parboilcd before
they are put INTO the stutiing. This
mixture is very highly Favored and
forms a delicious contrast to the veal.
which is so cut as to have the slices
consist of half of the meat and half
of this stuffing.
Eggs are rarely uscd, even for an
entree at dinner. yet they may be made
uellciouS ana 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, cauliflowcr or Il vegetable
more suited to the contents of the eggs,
They are excellent poached and
hard boiled. but it is difficult to serve
cold egg cooked in any other form.
Cold poached eggs, favored with es-
traSon and served in aspic, are de-
!icious. cold fried eggs ON n slice of
Virginia am are not bad. They must,
of course. be served also in Jelly.
IN tell you two delicious cold veg
ctables which to the credit of New
Workers. are ordered every night. One
of these is cauliflower, boiled and NIB
orally Favored with estragon. Over IL
should BIZ poured French dressing
made With ven less THAI the usual
amount OF vinegar.
The am dressing is used for cold
string beans. They are not cut, but
served as in France. long, and in their
original shape. When cole they are
mixed with the stems and scallions,
Those must be shredded until the
pieces of onion are not thicker thar
a coarse thread. Then there viii be
no ground for saying that tho taste
of onion is TOO strong"