The Fairmont West Virginian. (Fairmont, W. Va.) 1904-1914, 1910-07-28
CHAT
AND CHATTER
GOSSIP AND ADVICE FoB
THE WORLD or WOMEN.
Cold Meat plshes Make Fisssaiis
Change During These Warm Days
Hudson sLszaae is AppetizIns and
Weleomet as Change. How TO, Pre-.
Pare Nest Loaf and canapes Of Al.
ehoyles.

~ q
Not that the, warm weather Is here
cold meat dishes make pleasant
change. In many houses the mistress
apparently recognizes only two kinds
OF cold meat. roast beef and cold ham,
that Is judging from the fact that no
other variety ever graces ner table, an,
there are occasions all the year round
but more especially during the hot
weather, when a cold dish, something
which needs. no making or cooking at
the last minute. is simply Invaluable.
Here are some recipes for some that
are very popular. perhaps because
they are a little out of the ordinary.
Goosberry, Dainty-one quart of
gooseberries, half a pound Of brown
sugar, one cupful OF custard. slices Of
stale sponge cake, one, cupful OF whip
ped cream, half an ounce of pistachio
nuts: Top and tail the gooseberries,
then wash hem. Put them in stone
jar with the sugar and let them cook
slowly. until tender. and soft,
Arrange the slices Of sponge cake
In q glass dish, pour over the fruit,
then the custard, and leave until cold.
Whip up, the cream unll 1t Will Just
hang on the whisk, sweeten and flavor
1t carefully, then heap. 1t up roughly
on the custard. Boil the pistachio nuts
in boiling water for three. or four min
utes, then shell and chop them and
sprinkle hem over the cream. lis is a
good recipe, but should you require
something cheaper, It is easy to either
omit the cream altogether or use half
the quantity given and add to 1t the
stifly beaten whites of two eggs, Also
you can, II you like, leave out the
ristachio nuts. 1t makes good pudd.
ing without either Of these. ~,
Hudson Sausage-0ne pound of lean
steak, half pound Of fat bacon, and
cupful Of mushroom catsup, one egg,
one teaspoonful Of salt, half a tea
spoonful Of while pepper, quarter tea.
spoonful Of white paper, quarter tea
mustard. ,.,55 ~
The steak and bacon to be very fine.
y chopped; then add the bread crumb
and other ingredients, and lastly the
egg we'll beaten. Form all into roll,
not too long. and boil in a Toured cloth
tied at the ends, not too tightly in
boiling water for two, hours. When
done cover. it while hot with buttere,l
hrownd bread crumbs and leave till
cold. Serve thinly sliced.
Veal Loaf-Chop' four pounds. of un.
cooked veal very finely. add to.it half
a teaspoonfuI each of white pepper,
salt, powdered sage, allspice and onl.
on juice one cupful of fine bread
crumbs Three ggs well beaten, mix
thoroughly and press into buttered
square baking pan. s.
When nodded turn 1t in a baking
DISH, brush II over with well-beaten
egg and BIKE In a moderate oven for
three hours, bastong over with melted
butter. When cooked allow It to get
cold. Serve sliced thinly. This recipe
will also answer for beef and chicken
loaf For the later use two chickens
weighing four pounds each: the meat
after II is removed from the carcass,
will not be greater in weight than the
veal.
Canapes, Of .Anchovies-Twelve bon.
ed anchoyies, two hard boiled yolks OF
legs, one heaping teaspoonful Of but.
ter, dust of red pepper, one tablespoon
full finely chopped parsley. one hard
boiled egg for decoration. Beat the
anehoyies and yolks of eggs to a very
Esmotth paste, mix in the butter and red
pepper. i,
| Pile, in heaps on rounds Of. fried
bread. Decorate with the white OF egg
finely chopped. the yolK rubbed
through Q sieve, and the, parsley, Color
helf the white OF egg with q few drops
tof red colcripg. Make each canape
three colprs. Place a caper on top OF
leach and serve cold.