The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1908-08-02
COLD DISHES
FOR HOT DAYS
Christine Terbune Herrick in Woman s.
Home Companion

in hot Weather-that is, the ordinary
average stomach does. | have known
persons VINO would sit down gaily to a
dinner of hot corned beef and cabbage
and turnips when the thermometer
stood at ninety-eight, and eat with
heartiness and unconcealed enjoyment.
But that is not the way most people
feel when the mercury is making a cen
fury run.
WE NEED COLD FOOD IN SUM
MER
When the days are hot, with the
steady and. unrelenting heat of July
and August, we do not desire the hot
dishes that please us when it is cool.
Our appetites go on strike at this sea
son and refuse TO work, and our diges.
tions sympathize with them. The
smoking, highly seasoned preparations
that we reiished at other times fail TO
tempt US now. We long for cool things,
for green things; we revert to our pri-
meval instincts left over from the days
when we were root and herb eating
folk, and yearn for salads and fruits.
If we have meat, it must be skilfulIy
prepared, and must, above all, be cold.
Yet, with the Inconsistency which is
probably the result of our civilization
grated on the natural human being,
{, we crave good seasonings and combina
lions that will, in the old farmer 8
phrase, put taste in our mouths. =
1t takes thought to achieve all this,
for it is not enough merely to serve
the food cold, instead of hot. Cold
sliced beef is no more appetizing than
hot sliced beef, and cold vegetables are
more or less of an abomination except
when they are converted into a salad.
But it is really very little trouble to do
this, and there is a great peace to the
housekeeper in the thought that when
dinner comes her chief work viii be
done in the vicinity of the ice box or
in the cellar, rather than over the
kitchen stove.
Does this sound as though there We're
to be nothing savory? / do not mean
to give that impression any more than
l wish to imply that the kindly fruits
of the earth, in the shape of the deli
eious summer vegetables, are. to be
banished from the table. There is-or
should be-common sense In every
thing. and there are numberless days in
summer when hot food is desirable.
But there are other days when, as 1
have said, one turns against it, and it
is for such days as these that | wish
to enable the housekeeper to be ready.
1t NAV be bit of a shock to some
persons to think that one may eat well
with nothing hot on the table, but
those who have tried it know how ac-
ceptab3v it may sometimes be done, and
how happy is the effect upon the eaters.
THE TABLE SHOULD LOOK COOL.
When such days come it should be
the duty of the mistress of the house to
make everything look as cool as pos
sible. That has a large effect in max
inc one feel cool. The dining room
should be iudicously shaded, the How
ers on the table should not be too bril-
liant in color (white blossoms are SO
much cooler looking than redDs the
table should not be too much laden, but
simply spread. and everything on 1T
should be spotlessly clean. These are
the DAYS when bare table top with
centerpieee and doilies IS espeeially
pleasing. The house mistress herself
should strive to seem cool, and IL she
has not had lot of cooking to do, she
NAV be able to achieve an appearance
of comfort.
Long ago it was decided that food
which looks attractive is more easily
d;gested than that which does not ap-
neal to the palate by its appearance.
The fact that it tastes better than 1T
looks is little recommendation. The
oarnisbino of the dishes must receive
espeeial attention, and all that cfess,
nasturtium blossom and leaves, parsley
and vouno carrot tops and the like can
do To render the food pleasing should
be done.
ROAST MEATS MAKE GOOD COLD
DISHES.S
he hot
food sometimes. But in summer, even
when hot meats are planned for, 1t
shouId he with thought OF their re-
appearanee cold. a very little care
will enable YOU to prepare meat dish
that will be as satisfactory cold as
hot What could be better than cola
roast lamb. for instance! WAIT Tor tine
boiIed legs of mutton until cooler
weather and have the roast now. Cola
roast veal is delicious when properly
stuffed and seasoned. In praise OF cola
chicken and turkey and duck nothing
needs to be said. Cold roast beef may
he made more attractive for second
appearance by larding and seasoning
until If IS a fair imitation OF peer d
Ia mode. while beef la mode that -
planned to appear as this from the pc
ginning is savoy when hot ana apPe-
tIyInO so long as ptt u u = - - -
RFFF \ LA MODE SERVED COLD
A good.sized piece of meat will De
required for this dish. Select cut
from the round, directing your butcher
to remove the bone and to bind the
meat info symmetrical shape. You can
secure this better than with skewers by
passing stout strip of muslin around
tbe meat and sewing this together at
the ends The width of the band
should be the height of the piece OF
beef. Heat together over the fire
mint of vinegar with a bunch of sweet
herbs. good,sized onion minced fine:
20 +oss noo9fnl each of mustard and of
cloves. half teaspoonful each Of nut,
meg, allspice and black pepper ana ga
+abiesnoonful of sugar. Sumner Tor
+e, noinnfes. Cut fat pork into strips
about Abe The THICKNESS of your finger and
as long as the height of your piece Of. OF
beef. Lay them in the vinegar aI9 Ter
YOU have taken it from the nre, anu *.
STAB YOUR