The Washington times., 1908-07-21
WHAT TO GIVE HOUSEHOLD KING
DURING THE SUMMER MONTHS;
LIGHT FOOD THE BEST

With the Thermometer IN the nincties
even the least experienced hOusekeeper
would hardly place cOrned beef. cabbage
and such heating dishes before the King
Of her household, and yet she might
have some difficulty in knowing exactly
what to substitute for these dellcacies.
I am not one OF those who hold that
a worklngman viii be satisfied with a
luncheon consisting OF a handful Of
dates and a few peanuts as a dessert;
neither do I believe that dinner Of
whole wheat bread and Water-cresI
salad viii be sufficient for his needs,
but 1 do believe that he could subsist
on less than he now thinks necessary.
The sooner the American man learns
that meat Is not absolutely essential 10
his well-being, the better II viii be Tor
his pocketbOok and his health In sum
mer meat once a day should be SUM-
cient for anyone II dinner Is the meal
at which 1t appears, the steaming roast
should not be placed upon the table
to take away the jaded appetites OF
the almost prOstrated diners II It IS
served from the kitchen or from side
table, with a bit OF parsley 70 orna-
ment each slice, Il viii be much more
appetizing. Indeed. the garnishing OF
dishes Is a fine art. not sufficiently
considered in the private family.
Two Vegetables Sufficient.
Two vegetables at dinner are quite
sufficient, and both Of these should DC
deIicately seasoned. Asparagus. cauli-
flower, beans, peas, tomatoes, corn,
beets. eggplant, and what we are
pleased to call cyrnlings IN this region,
are all good or bad. according as they
are or are Tot properly cooked The
housekeeper who wishes her vegetables
to be delicious cannot afford in summer
to economic in milk and eggs, for even
the humble potato becomes a delicate
thing when properly prepared
A salad should form Z course az every
dinner AS has been said before In this
column. any leftover vegetable may
be made into one. The chief thir@ to
course - that IT shall be as cold. as
cold.
At a family dinner the other day the
beets left from Yesterdays dinner were
nlayonnatse dressing. They were placed
upon nasturtium leaves, on dainty
plates. and nasturtium blossoms from
the city yard decorated them They
were cold end delicious eaten with crisp
biscuits from the grocery shop.
Peas left over from the day before
make a good salad, and the cooling to
mato is always delicious in this form.
II IS a rule OF good housewifery that
what Is served hot should be very hot
and what is served cold should be very
cold Lukewarm vegetables on a hot
day Do not add 10 the comfort Of those
who eat them, and neither do warm
| salads and desserts.
Iced Bullion a Favo1ite.
Very few people care to eat soup when
the weather is intensely warm, but in
many families OF my acquaintance iced
bouillon IS a favorite dish. It is made
as follows: Put together in an agate
lined saucepan two pounds OF lean beef,
minced; one-half pound OF lean veal.
also minced. and two pounds each Of
beef and veal bones, well cracked
Cover deep with cold water and bring
slowly 20 a boil. then simmer. for four
hours Season with salt. pepper and two
IeaspOonfrJls OF kitchen bouquet then
remove from the fire When very cold
and Ike Jelly skim all fat from the sur
| face OF tie soup and return and heat 70
| enable you TO strain out the bones and
! the meat Return to the fire. drop in
the white OF an egg and a crushed egg
shell. bring 70 a boil, drop IN a bit OF
| ice TO check ebullitiOn AID five minutes
later pour carefully not 10 disturb the
dregs III 'Ough a COlander lined with
white flannel Set on ice when cold and
/ eat as iced bouiIlon-
| A dinner which consists Of iced boufl-
| lon. lamb with mint sauce. green peas,
| and asparagus, a vegetable salad, and
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