The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1909-03-08
MENUS IN SUMNER
HARD TO ARRANGE
Salads Always Used For
Luncheon, and Are In
expensive.

A correspondent writes to ask: will
you give me a few simple. inexpensive
menus for summer luncheon II seems
q little early to be considering the
meals for hot weather, stiu 7 should
like TO aid this hOUsekeeper II I can,
and at any rate 1 can give few suz-
Eestions which may help her.
1t is difficult to make up n menu for
luncheon without knowing what was
served for dinner the day before be
cause the economical housekeeper
makes he- midday meal from the left
overs from yesterdays dinner IF she
had beef for that meal. for instance,
the piece de resistance of tho luncheon
which follows would naturally he beef
croquettes or baked hash or broiled
beef served with a tomato sauce, or
some such rechauffe. which would he
appetizing as well as saving Without
knowing anything about what is in the
refrigerator then. I suggest these
menus as a venture:
Tomato soup, blazing omeIet. creamed
potatoes. and Strawberries.
Gree. Cream Of peas soup, poached eggs on
Stuffed pressed beef. potato salad.
sweet rice Croquettes.
Chicken scramble, Spanish salad.
pTune Jelly with almonds.
Cold salmon with caper sauce, potato
salad. raspberries.
Corn oysters. banana salad, sponge
cake with whipped cream.
Creamed salmon with eggs. cucumber
Jellied veal. potato salad, orange Gus
tsrd.
Salmon croquettes asparagus, baked
rice pudding
Salads for Luncheon.
A salad should usually be served for
luncheon, and this ia as reasonable a
dish as anyone could desire II II is made
from whatever vegetables are 10 be
found in the refrigerator. from applies
or other fruits. or from the cold veal
or chicken left over from other meals,
The olive uII is really the only thing
that counts In cost and it must be verv
5000 II the salad IS to be palatable
There Is no real necessity for having
sweet for luncheon and most mothers
~ families prefer that their youngsters
shall have fruit instead During the
summer months fruits are plentiful,
and berries, apples. peaches. pears
piuns, and grapes follow each other
|, so closely chat dish Of one or the
other may generally be counted on for
ths, table.
She IL a sensible housewife who AT
this season cuts In half the amount OF
u
family and dodbles the amount Of green
Salad All winter we have eaten not
wisely but too well of heavy foods: now
II rs necessary. II we are TO avoid the
treo feeling which usually comes in
me spring, 70 tighten our diet Cauli-
noTsr salad Is a delicious dish not often
enough served. To make IL, boil large
osuthower Ia salted water until tender
Drain, cool, separate the fiowerets
EprtnAe with parsley and set on ice
Wher thoroughly chilled mix. with
nsvonnaise and serve on lettuce leaves
For faded Appetites.
Grape salad Is a refreshing thing TO
rhe APOSTLE faded with winter food
Use large malaga grapes for IT, Cut
them II half and seed Mix with slices
0f orange and English walnut meats
Gee French dressing made with lemon
Ju1ce, and serve on lettuce leaves.
This celery Jelly salad is very good
ana not at all expensive. Put into a
saucepan two cupfuls OF strained toma-
eoee, tablespoonful Of grated onion,
bay leaf. and a pinch Of celery seed
Bring 20 4 boil, set aside for fifteen
minutes. add half a package Of gelafine
that has been soaked in half a clipfuI
of cold water, half teaspoonful Of
salt and the juice Of half a lemon
stand over boiling water until the CELIA
eine ie all dissolved Strain, stir in q
quantity OF finely cut celery. set on ice
stir until il begins TO thicken mold IN
turn out on a bed OF lettuce leaves and
mask with noayonnafse.
: Frying Oysters
l. g. D-Here is a chefs recipe for
frying oysters. which I am sure YOU
will find excellent. The oysters should
De The largest and finest obtainabIe
Wipe them perfectly dry. Beat up an
egg and mix with II a tablespoonful
OF cream Have fine era clIer-crumbs
- -r-ff EgfF II -.
oysters first IN the crumbs, and set
away for two or three hours that they
may dry Have deep lard boiling; lay
the oysters in a frying basket, not close
enough 70 touch. and plunge them into
the boiling fat from three TO five min
utes Drain on a paper laid near the
oven door Serve very not, garnished
With sliced lemon and parsley. Serve
with them celery salad
Delicious Italian Dish
When the macaroni al grain begins
20 pail on the family try serving the
delicious Italian dish in THIS rather un-
usual fashion Have ready a CupfGl OF
cold. boiled macaFoni cut mp small.
Make 2. white sauce by cooking together
tablespoonful OF butter and two Of
-four and stirring into them crpful OF
not milk Stir antH thick, add large
- blespoolfui Of grated cheese and eggs
beating All the time Work the nnaearoni
INTO the sauce End set aside until the
MIXTURE IS very cold. With fiouTed
bends form into small balls NOT quite al
large iu circumference as silver dollar
roll in beaten eggs. then n fine cracker
orLmbs and set in the Ice box for two
hours. Fry in deep. boiling lard Serve
with tomato sauce. q
Maple frappe is = seaSoua ble disfi-
stasoneble IN ingredients IL not in tenn
p4Tature. II Is made by stirring 2 cup
fui Of water and CupfuI OF rich
cream into two cupfuls OF maple syrup
,Rnd freezing. Serve In tan glasses with
a Gaping Of whipped cream Y desired
Cups ana dishes which have become
brown By constant baking IN the oven
roay De frightened and made 10 look
Ike new By rubbing them with 2 flannel
dipped IN whiting
LEONORE CALVERT.