Los Angeles herald., 1909-08-19

TN PASSING, one vital secret or
making ones work easier in hot
Il weather is to buy food in smaller
quantities. Let the grocer and butcher
keen foods fresh in their big Ice boxes.
Even If YOU have to make more trips TO
them YOU will save dollars by not haV-
ing to throw out spoiled meats, Vege-
tables and fruits
Vegetable salads can be made from
small quantity of vegetables. A com
bination salad for six persons can be
made from two tiny heads of lettuce
two or three tomatoes, one cucumber,
one green pepper, and one small
bunch of radishes. When the IN
gradients are sliced thinly or chopped
thew go much farther than one Wouid
imagine. The odds and ends of fruit
iaft in berry boxes and baskets Will
combine into a delicious fruit salad.
Shun big roasts and boiling pieces
unless YOU have a good neighbor VINO
will helm you buy on shares. Small
steaks. chops, outlets, chicken GRO
ouettes, veal and beef loaf sweet
breads, heart, kidney, tenderlolns-
these offer a great variety in the way
of preparation and are just as whole
some and much cheaper than pls
THE less meat we eat in hot weather
the better for us. Many housewives
serve meat only once a week uurlilS
July and August. Eggs are the MOST
popular substitute. %
Foreigners have learned the art OF
sarving vegetables cold with oil, vine
gar and chopped parsley and hlnt OF
onion. Asparagus, tomato, caulihoWer'
string beans, beets and spinach are the
most popular for solid service.
one can dispense with meat even at
company luncheon by making speciai-
~ of some attractive vegetable ulsh'
One served at a recent luncheon IN a
niIIionaire's home was a large round
dish in the center of which were little
Individual molds of corn pudding COW
cred with white sauce. Around the
edge were halves of tomatoes dipped
in crumbs and fried, then wreath or
parsley. The corn had been grated ana
made smooth. The color com mblnatlon
was good and the dish was delicious
Stuffed peppers tomatoes ana pota-
toes are popular for luncheon and sup
per dishes.
Cut or CRATE the corn from one dozen
ears. add two eggs, one-half pint or
milk, one tablespoonful of butter two
tablespoonfuls of sugar. and lttle
salt. Bake In a moderate oven three
quarters of an hour.
The southern creamed corn is pre-
pared in this way Score and scrape
| from six ears of corn, add one-halt cup
crumbs. one tablespoon melted butter,
one TEASPOON sugar, one-half cup rich
milk, one-quarter teaspoon salt, dash
of pepper and one beaten egg. Pour in
buttered bake dish, crumb and butter
the top, and bake 20 minutes.
One hostess who has toured around
the world and eaten in every tongue
served this menu at luncheon:
Cold soup (consomme).
Escalloped caulihower, baking powder
biscuit.
Broiled chicken, Jutter ana lemon
sauce.
Mashed potatoes.
Asparagus and lettuce salad.
Cake with strawberry sauce.
Coffee.
The cold soup was served in cups,
the caulifiower in ramekins. The sal
ad was especially pretty. The aspar-
agus tips were passed through ring
of pimentos One side of the plate was
a little rosette of lettuce. French
dressing was served.
The dessert was slice of pound cake
over which was poured sauce made
of ripe strawberries prepared as for
shortcake and sweetened with creamed
butter and sugar, favored with van
lila. The hostess cut the cake and
noured the sauce over it at table, SO
it had no chance to become soaked and
soggy.
AT a dainty Sunday evening tea the
menu was cold consomme, fruit salad
toasted crackers and cream cheese
and ice cream served in individual
forms, and waters The fruit salad was
served in a tall compete. Around the
edge slices of apple stood up like a
frill. In the center was a combination
of grape fruit, orange, pineapple and
berries.
Cocoanut ice cream calls for a quart
of cream a pint of milk, cup and d
half of sugar, three eggs, a cupful of
desiccated cocoanut and the juice and
the rind of one lemon. Beat the eggs
and the grated lemon rind together put
this and the milk in a double boiler and
stir until it begins to thicken, then add
the cocoanut and set away to cool
Finally add the sugar and lemon juice
mixed together, stir in the cream and
freeze.
For corn starch cakes measure two