The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1909-09-05
y So. X x. sHx.S
Food and drink for
Hot Weather
By Christine Terhune Herrick.


foods and drinks. Not cold solids
alone. but cold sweets as we'll.
It is a mistake for housekeepers to
think that the only chilled meats to
be served are cold lamb, or beef, or
ham. or tongue, with an occasional cold
chicken as d special treat.
OF course, these are all in common
service and they have their uses, but
it would be a great mistake to restrict
ones bill of fare in summer TO any
such poor array as this. 1t would be as
much of a mistake as limiting ones
views of salads to that made from the
potato.
1 acknowledge that it is easier to
have a roast hot and then serve 1t
cold without frills of any sort.
Even in plain slices it is not to be
despised when accompanied by salad,
pickles, catsup and thin bread and
butter.
Such luncheon or supper is allur-
ing on a hot day, especially when ac.
companied by iced tea or coffee.
But when a variety is attainable it
seems a pity TO miss it just for the
sake of saving little trouble.
Already I have spoken of cold meat
loaf made from beef or veal, and of
the merit they possess Of being cheap,
since they can be made of the less ex-
pensive cuts of meat.
But who knows how good a galantine
may be. composed of a breast of veal,
boned. laid fat. spread with a force,
meat of bread-crumbs, chopped salt
pork and the veal trimmings seasoned
with salt and pepper, the grated peel
of lemon and a suspicion of mace
and moistened with butter and perhaps
the yolk Of an egg.
Such a galantine. after the force
meatis spread upon it. should be rolled
with the stufing inside. made into
neat parcel, sewed up in a cloth. put
over the fire in weak stock made
from the bones and the eoarser of the
veal trimmings, a stalk of celery and
sliced onion added to this and the
veal permitted to simmer for three
hours
Salt and pepper to taste and leave
the meat in the stock until cold. then
take it out and put it under press.
The stock is excellent for soup. and
will probably Jelly so that it can, if
YOU wish, be cut into dice and used
to garnish the galantine.
This dish, when sliced perpendicu-
larlv. is as good cold meat prepare
ton as one may find.
If YOU wish to diversity the stuffing
by arranging in it slices of hard
boiled egg or of pickles or of stoned
olives or a few blanched almonds cut
into strips Won viii do the galantine no
harm. rather improve it.
Another good cold dish is jellied
chicken. which may either be made
from left-overs of chicken or from that
which has beer freshly boiled for the
occasion
An old fowl boiled tender viii an
swer and it may be cut into neat pieces,
and these arranged in an aspie made
from a knuekle of veal, and well sea-
soned.
With this. too, may be placed sliced
or chartered hard boiled eggs. olives
or minced pickles.
A LAYER Of the jelly in the bottom of
the mould then one of the meat,
sprinkled with salt and pepper and in
terspersed with the eggs. olives. pickles
or nuts. more aspie-after the first
layer has been permitted TO harden g
lttle-then more chicken and so on
until the mould is filed
The mould should be made the day
before it is to be used or very early in
the morning. so that it can stand on
the ice and grow firm before it is to
be sliced and served.
The addition Of mayonnalse dress
ing. while not really necessary, con-
verts this into a more elegant dish.
Cold beef sliced thin. and cold veal,
also sliced. may be served in tomato
Jelly. as chicken is in ordinary asplc.
This same tomato Jelly is delicious
when set to form in border mould
and the middle filed with minced
celery or hard boiled eggs, quartered,
or with cold meat of any sort, cut into
dice and well seasoned with salt and
pepper. With this a mayonnaise or
French dressing may be served.
I have already said much on the
salad question. and I spare further sug-
gestions. Let us consider cold sweets
for moment.
of course. there are certain hot
sweets which everyone enjoys in sum
mer. Such are fruit valise or roly-poly
puddings. raised blackberry and buckle
berry buildings. hot berry and peach
ShorteakeS and the Ike.
It would be serious loss, too, to
bar from our bill of fare fruit pies or
tarts. the latter made with top crust
and none at the bottom, raspberry
cream pies and such other deleetable
dishes
But while these NAV appear ocea-
sionallv in summer it is blunder to
adhere to them too closely.
In the first place pastry is difficult of
digestion al any time and especially so
in the heated term. when the digestion
has al it can do to manage light food
successfully.
In the second place it is expensive,
if i Is really good, and in the third
place. Il is hard and hot to make, when
II Is handed properly.
So make a study Of other desserts
and have your pastry on cold days,
when your appetite and that of your
family positively demand it.
OF such cold desserts there IS no
lack. The frsts thought, of course, is
for ice cream and ices. which seem to
be q bugaboo in the families where