The evening times., 1911-08-17
Of Interest to Women

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GOOD SUMMER DISHES
In the receipts given herewith we
have purposely retrained from CIV
ing meat dishes with the exception
of one which is not particularly
heavy one. During the extremely hot
weather and especially the dog day
season it is much better to eat light
ly and only such food as will be read
lily digested. Another thing to be
avoided in hot weather is starchy food
such as potatoes and the legumes.
Make your meals of vegetables, fruits
, and salads. These are all readily
digested and also cooling to the blood.
Cream of Tomato Soup
Chop finely two large onions and
cook in saucepan with a large ia
blespoonful of. butter, stirring often
SO as not to have the onion brown.
Add to this heaping tablespoonful
of flour, stir and cook for two or
three minutes and then add can of
tomatoes. Cut up in small pieces
half of green pepper and add to
the tomato mixture. Cook for If
teen minutes and then rub through
strainer. In another saucepan heat
cup of milk. Return the strained
tomato mixture to the stove and add
to it half level teaspoonful of soda
nd cfi hn
milk. When well mixed season to
taste with salt and pepper. A tea
spoonful OF granulated sugar can be
added. This will not sweeten the
soup but is a pleasing addition.
Creamed Halibut
Put heaping tablespoonful of but
ter in saucepan and when melted
add heaping tablespoonful of -four,
stir and cook two minutes then add
one and half cups of rich milk.
Add this gradually SO as not to form
into Jumps. When cooked to a creamy
consistency add one pint of cooked
halibut that has been broken in small
pieces. When the fish is added to the
sauce it should not be stirred hard or
very often as it will break into finer
pieces which is not desirable. Season
to taste with salt and cayenne pepper.
Clipped Beef With Currants
Put into a white lined saucepan a
cup Of rich milk or cream, letting 1t
heat very slowly, add to this one pint
of Clipped beef pulled to pieces.
When thoroughly heated stir into it
a glass of currant jelly that has
been we'll beaten with fork. Allow
this to gradually melt, not entirely,
and serve.
Peas and Carrots Creamed
Scrape young, tender carrots clean
and slice lengthwise. Lay in cold wa
ter and just before cooking cut into
small pieces like shreds Put in q
saucepan with cold water and cook
until tender. In the meantime have
young peas shelled and cooked in q
pan of cold water until done. Drain
both vegetables and make the fol-
lowing sauce. Melt one tablespoon
full of butter in a saucepan and add
a tablespoonful of flour, stir and
half pint of milk, stirring constant
/ ly 80 as to be free from Jumps. When
we'll blended add both the cooled peas
and carrots and when thoroughly
heated serve in q covered vegetable
dish. This makes q nice combination
to serve with lamb chops. If the
vegetables are not naturally sweet
a tablespoonful of granulated sugar
can be added to. each vegetable which
will give the garden sweetness.
Boiled Sweet Corn
Do not pick or husk the sweet corn
until just before 1t is to be cooked
as it loses It's sweetness. Put the
desired number of young ears in g
kettle and cover with corn water
Set this over the fire and when the
first bubble is noticed quickly remove
the corn and serve Immediately
Never boil corn as 1t cooks away mos,
of the milk in the kernels and thus
makes 1t tough.
Egg Puff
Separate the whites and yolks o1
four very fresh eggs and add a pinch
Of salt to the whites and beat them
very stir, until they will keep theil
shape when the bowl is turned upside
down. To the beaten whites add very
slowly four tablespoonfuls Of pow
dered sugar, adding one tablespoon
full at time and beating thorough.
ly before the next one is added and
so on until the four spoonfuls are
added. Flavor with one teaspoonful
Of vanilla or bitter almond. Be-
fore starting this pudding have . ket.
tie Of boiling water on the stove where
nc will boil constantly and also pre-.
pare the pudding mold. This 10 done
by thoroughly buttering It with melt.
ed butter, both the cover and mold