The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1908-08-02
OF Interest to Households
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This. as ! have said, is saYory when
hot, and a good gravy may be made
from the liquor in the pan. But the
meat should me put back in the warm
gravy after it has appeared on the
table. allowed 30 get cold in this, and
then be trimmed off and garnished to
serve cold The muslin band should,
of course. be taken off before the meat
goes 10 the table.
HOW TO MAKE MEAT LOAF.
There are other ways of planning 20
make your hot meat serve well when
cold Avoid warm hashes in summer,
and have in their place a meat loaf
that can be served cold. Chop your
remnants of steak or roast fine, mix
with them one third as much cold boil
ed ham or tongue, season well, and add
couple of raw eggs beaten light. II
rather dry, moisten with gravy or
stock. turn into a creased mold with
plain sides, cover, set in baking pan
with hot water about it, and bake for
an hour This loaf may also be made
with raw beef, but then it must cook
for two hours. Let it get very cold
before turning out, and slice. Veal
loa. may be prepared by this recipe,
and even cold roast lamb may be treat
ed in the same manner. The main
point to be borne in mind is the sea
soning. Be careful that this is well
done and YOU viii have popular dish
THE USE. OF ASPIC JELLY.
Another admirable aid in rendering
cold meat attractive is aspic jelly.
This can be made from any scraps or
trimmings of roast, the fag end of
81. ~ faa+
of the chickens. First scald and skin
these last, as matter of course.) II
you are buying fresh meat for your
aspic. knuckle of veal, well cracked,
or a little lean veal of the cheaper cuts
can be used. Prepare as for soup
with a bouquet of herbs and soup
vegetables. cook slowly, reduce the
amount of liquid by deliberate boiling,
and clear the liquor with the white and
shell of an egg. Remove the scum,
strain, add soaked gelatine lin the pro
portion of a tablespoonful of gelatine
to each pint of stock), season judici-
ously, and set the jelly away to form.
Cut it in dice and garnish meat with
it. or turn il into mold and embed
it dice of cold meat, sliced hard
boiled eggs, cubes of cold vegetables,
pickles and olives A very attractive
dish may be made by arranging hard
boiled eggs cut in quarters in an aspic
Jelly, and alternating these with cres-
cents of cold boiled beets.
TOMATO ASPIC.
A tomato aspic is also boon in hot
weather To make this, strain the
liquor from stewed tomatoes, and put
it over the fire with sliced onion,
bay leaf, a stalk of celery and one of
parsley, and cook for fifteen minutes.
Add to pint of this a full tablespoon
full of gelatine which has been soaked
IN Just enough cold water to soften it.
Stir until dissolved, take. from the fire,
season and strain, and set aside to
cool.
This is good TO serve with cold meat
or with vegetables of several sorts. A
delicious dish may be made by pouring
a little of this aspic into the bottom
of mold, arranging cold chicken or
cooked sweetbreads upon it, pouring in
more of the jelly, placing layer of
the whites of hard boiled eggs cut in
slices, with the whole yolks among
them, and then filing up the mold with
Jelly. This should be very cold and
firm before it is turned out. It may
be made richer by serving mayonnaise
dressing with it. This jelly is also
good If set to form in small cups, turn
ed out on lettuce leaves, and dressed
with mayonnaise or a French salad
dressing. Or it may be formed in a
large mold, turned out on lettuce leav
es, and garnished with radishes.
CUCUMBER ASP1C.
Cucumber aspic deserves to be better
known. For this, peel and slice two
large cucumbers and very small onion,
and put them over, the fire in a pint
of water. They should cook slowly
for an hour, and a fourth of a box of
gelatine, which has been soaked in "a
little cold water, should be stirred I'M
til dissolved in the hot water with the
cucumbers. Season with salt and white
pepper, strain out the vegetables, and
set the liquor aside to cool. A beauti-
ful green color may be given to this
by the addition of green vegetable
coloring. or by cooking a pint of
spinach in a little water, pressing the
juice from it, and adding it to the
Jelly. When the latter is done a trife
more gelatine should be used. Mold
the jelly in cups, and serve on lettuce
leaves with French or mayonnaisel
dressing.
THE RANGE OF CHOICE IN SALADS
After all, however, it is upon salads
that one relies principally for cold
dishes in hot weather. The names of
these are legion and they may be as
simple or as elaborate as one pleases
The green salads every one knows
lettuce, cress. Romano, esearole, en-
dive. beet tops, dandelion, chicory
But these are only beginning. When
tomatoes come the salad expert is in
her glory She makes them into bask
cts. with and without handles, and fills
them with anything and everything
edible. Meat or fish, vegetable or
fruit. nuts or cheese, singly or in com
binations, with French or mayon-
naise or boiled dressing-all ars good
She arranges sliced tomatoes in meat or
tomato or cucumber aspic, and lets her
ingenuity go in devising unusual eff
fects. With cueumbers she achieves
great results, converting them also
into baskets to hold celery or tomatoes