The Bottineau courant. (Bottineau, Bottineau County, N.D.) 1895-1929, 1913-07-25
The RIGHT FARE
FOR WARM DAYS
The Family Will Be Healthier and
Happier # Light Foods. lnclud-
ing Many Vegetables and Much
Fruit, Are Served.

NV housewife will dnd her
wv work curtailed and the
family well pleased BY
the serving Of fruits In as many forms
as possible.
July is a month in which fruits are
abundant and cheap, and this Is one OF
natures beneficent rulings. The acids
of the fruit counterfeit the effects OF
the heat. and those who eat them most
literally will be better able to with
stand the facilitating effects OF the
weather.
Dishes in which fish is an ingredient
are better to serve on hot days han
meat. Cold fish may be made up into
foods like e~scaloped fish. These may
be cooked early in the day and merely
warmed up at mealtime.
To escalop fish take cooked fish.
white sauce. breadcrumbs. butter. lem
on Juice. pepper and salt. Break some
of the fish into fakes. remove the skin
and bone. mix 1t with enough white
sauce to moisten it and season well
with lemon juice. pepper and salt.
Butter some deep scallOp shells. sprin-
kle them with breadcrumbs and oil
with the mixture. Cover with more
breadcrumbs. put little bits of butter
on top and bake in a quick oven Serve
on a folded napkin. garnished with
parsley and cut lemon.
Jellied chicken is a useful and attrac-
tive supper or luncheon dish.
For jellied chicken put an ounce OF
gelatin in q pint Of warm water on
the back Of the stove and occasionally
stir until It is dissolved. Then add a
pint Of chicken broth or bouillon to 1t
and a seasoning of salt and pepper.
While the gelatin is being dissolved
cut all the chicken OF the bones. Place
the meat In an earthern mold. Pour
wei the chicken the broth and gela-
tin, straining first. Press the meat
down and let the broth cover 1t com
pletely. Place q weight W It, and
when the chicken is thoroughly jellied
turn out of the mold and serve in thin
slices.
A delicious cold dish is what is called
veal marble. Boil a beef tongue and
the same quantity Of lean veal. Grind
separately In sausage cutter. Season
tongue with pepper. a little mustard
and pinch each Of nutmeg and cloves.
| Season veal the anne. adding salt
Pack in alternate spo0nfuls as irreg1-
| larly AZ possible in a buttered crock.
press very hard as you go on, put in
cold place. turn out whole and cut In
slices.
Lemon in any form gives a flavor Of
| coolness to the summer food. Plain
| blancmange Ia delicious with q dash Of
lemon Juice.
For this dessert take q pint Of
water. two tablespoonfuls Of corn
starch. n lemon. two eggs. sugar to
taste. Put the water in an enamel
saucepan and let it boil with the rind
Of the lemon in it. When boiling add
the cornstarch. which mix first with a
little cold water. Allow 1t all to boil
for q few minutes. Then add sugar
and the Juice of a lemon. Have the
whites Of the eggs beaten to a stiff
froth and beat well with the mixture.
Then pour into a mold. Make a little
custard to pour over the blancmange-
half q pint of milk. a little sugar and
essence Of lemon. Whisk in the yolks
Of the eggs.
Apple desserts made with fresh ap-
pies are especially good. Apples may
be combined with other fruits to give
q touch OF novelty to these foods. APP
pie and date meringue is a nice hot
weather dainty.
To make this delicious dessert take SIX
apples, peel. o ( and bake until ten
der In a strip made of two tablespoon
fuls Of sugar and two cupfuls Of wa
ter. Then butter a baking dish. put
In the apples. All the centers with
stewed dates and with a stiff
frOth made Of the whites Of two eggs
and one tablespoonful of powdered
sugar. Bake for about ten minutes.
Fruit floats, 80 called because of
their lightness. may be made with any
seasonable berries.
To make a berry foat take two tn
blespoonfuls. OF GRADUATED gelatin. add
half a cupful OF cold water and let
stand until soft: then add a cupful
Of boiling water and one and 4 halt
cupfuls OF shgar. Stir until both gel
atm and sugar are dissolved: then take
from the fre and add q cupful OF
orange juice and the Juice Of q lemon
Strain through 4 double thickness OF
t~cheesecloth. Cover the bottom of a
baking dish or bowl to the depth OF
one inch and chill. When Il 4 arm
put on q layer Of berries. The Der
r1es may be arranged n ! design
lie desired. Add more jelly. taking care
not to add too rapidly or the fruit will
6oat. When this u arm add more Der
riea until all the gelatin mixture r.
used. TO serve tnrn from the mold and
surround with. whipped cream which
has been sweetened to taste ana IA
vored with vanilla. Garnish with
4gchoice berries.
Baksd puddings may b made with
schsrries. fresh curranta Or huckleher
10. accordinG b this recipe
Eor this huckIehsrry pudding take
tint az nour and a#duarts 0f buckle,