The Washington times., 1907-08-18
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- TR hot weather may have been /
slow in coming this year, but
when Il arrived Ii came in
force. The first oppressive heat
turned the thoughts as longingly toward
the joys Of cool adyuncts as though we
had not shivered through the days mis-
called spring and summer in the calen-
dar and chung 10 furnace fires until well
along in June
The first sign Of the hot weather pal
ate probably showed itself IN the de-
mand for iced tea instead Of hot at the
noon and evening meal. and If the effect
Of the temperature upon the appetite
appeared In no other way, l. was by the
general distaste for hot dishes that had
been popular little earlier.
The housekeeper makes a great mis-
take who does not study the needs Of
her family the hot weather and I'M
derstand that the food their systems
crave with the thermometer in the nine
Ties is something entirely different from
that which pleased them en- winter.
II is not their pleasure alone that she
studies when she gives them a different
dietary Their digestions suffer from
the languOr which infeCts the rest Of
the body, and their stOmaChs cannot
stand as strong meat now as that IL
could dispose OF when they were braced
for effort BY cool weather. They need
less iocd, and that given them must be
of a lighter nature than IS comprised IN
the winter bill-Of-fare.
Salad a Standby.
As a matter of course. the standby in
most cases IS salads. OF these there is
a noble array. arid the dressings 10 ac-
company them may be of varied char
acter. To some the French dressing
appeals especially, and there are some
salads with which it seems the only ii.
dressing. In other cases the mayon-
naise is more suitable, and for those
who do not care for either there are
admirable boiled dressings
Then the salads themselves, I often
think it would be easier TO say what
could not be used in a salad than 10
ehu,nerate the articles of food that may
be thus served
Housekeepers are much mistaken VINO
look upon chicken or fowl of any SOFT
as the only meat for a salad Meat OF
hIl KINDS individually, collectively or
N FAMILY groups may thus be served
Cold beef, sliced or minced and Wen
seasoned, cold lamb, cold veal, like
wise treated; ham or tongue, alone. or
mixed with other meat or with chicken:
meat Boiled, brolled, or roasted made
into savorv loaf and this served in a
large mould and sliced or in small
moulds and served one to each person
on beu OF lettuce or of cress-thesc
salads.
Fish and eggs come not far behind.
Any kind Of cold boiled or baked fish
can be used as a salad. A rich fish
salad is made Of cod, halibut or other
hrm white FISH, boiled, sliced and served
on lettuce with garnish of sardInes.
MaNonnatse is eaten with this and a
sardinc MAJ be faxed and mixed with
The dressing. A FISH salad cooked in
the same way anC served on lettuce,
may have placed over Il a layer OF thin
ly sliced cuCumberS
Minced fish baked in individual
moul0s and served on lettuce. is deli
clous' and il the mould is ornamented
Win sliced olives and eggs before the
nsh is put in, so much the prettier. Jel-
= ned FISH, or fish served in asnic. in large
forms or small. is as attractive to the
eye and the palate as jellied fowl -
Possibilities of Eggs.
Eggs may be sliced and eaten ac-
companicd with lettuce and a French.
mayonnaise or a boiled dressing.
form
or, they may be stuffed and thus Of
tefsd with lettuce or cress or escarOle
and dressing Or the whites and
yolks OF the hard boiled eggs may be
made into nest salad, the whites
shredded for the nest. the whole volks
laid in the midst OF these for the eggs.
and a mayonnaise or boiled dressing
poured over all
When IL comes to vegetable salads The
housekeeper may call the whole contents
Of the garoen her own. have yet 20
see tho vegetable that would not be
good in q salad, unless it may be
squash turnips and parsnips. and
there may be some eccentric persons
who like even these cold,
But cabbage and cauli0owcr, beans.
and peas. beets and onions. carrots and
- cucumbcrs. tomatoes ana potatoes. and
al the great varieties Of green salad