The Calumet news. [volume] (Calumet, Mich.) 1907-1938, 1913-07-25
THE RIGHT FARE
FOR WARM DAYS
The Family Will Be Healthier and
Happier if Light Foods, lnclud-
ing Many Vegetables and Much
Fruit, Are Served.
" " YHEN the weather is hot the
~ housewife will find her
wv work curtailed and the
~ fnmilr we'll nlensed 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 or
natures benefcent rulings. The acids
| OF the fruit counterfeit the effects or
! 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 than
meat Cold fish may be made up into
| foods like escaloped 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 flakes, remove the skin
and bone, mix IL with enough white
sauce to moisten II and season well
with lemon juice, pepper and salt.
| Butter some deep scallop shells. sprin-
| kle them with breadcrumbs and I'LL
with the mixture Cover with more
breadcrumbs. put little bits Of butter
on top and bake In a quick oven. Serve
on folded napkin. garnished with
parsley and cut lemon.
Jellied chicken is a useful and attrac-
tive supper or luncheon dish.
For jelied chicken put an ounce of
gelatin in 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 Off the bones Place
the meat In an earthern mold. Pour
over the chicken the broth and gela-
tin. straining first Press the meat
, down and let the broth cover 1t COM
pletely. Place weight over II. 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 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 same. adding salt.
! Pack in alternate spoonfuls as irregu-
larry as possible in buttered crock.
press very hard as you go on. put I'm
| cold place. turn out whole and cut In
| slices.
Lemon In any form gives flavor Of
GOODNESS to the summer food. Plain
| bancmange Is delicious with dash of
lemon juice.
For this dessert take pint Of
water. two tablespoonfuls OF corn
starch. one lemon. two eggs. sugar to
taste. Put the water In an enamel
saucepan and let 1t boil with the rind
OF the lemon In 1t. When boiling add
! the cornstarch, which mix frs. with n
little cold water Allow it all to boil
for few minutes. Then add sugar
and the Juice of lemon. Have the
whites of the eggs beaten to a stiff
froth and beat we'll with the mixture.
| Then pour into mold. Make a little
custard to pour over the blancmange-
half pint OF milk. little sugar and
essence of lemon. Whisk In the yolks
OF the eggs
Apple desserts made with fresh mp
pies are especially good. Apples may
be combined with other fruits to give
touch OF novelty to these foods. Ap-
pie and date merlngue Is nice hot
weather dainty.
To make this delicious dessert take six
apples, peel. core and bake until ten
der I'm strip made OF two tablespoon
fuls OF sugar and two cupfuls Of wa
ter Then butter a baking dish. put
In the apples. I'll the centers with
stewed dates and cover with stiff
froth made OF the whites OF two eggs
and one tablespoonful OF powdered
sugar. Bake for about ten minutes.
Fruit floats, so called because of
their lightness. may be made with any
seasonable berries.
To make a berry float take two tn
blespoonfuls Of graduated gelatin. add
half a cupful OF cold water and let
stand until soft; then add cupful
OF boiling water and one and a half
cupfuls Of sugar. Stir until both gel
attn and sugar are dissolved: then take
from the fire and add cupful Of
orange juice and the juice OF lemon
Strain through double thickness Of
cheesecloth. Cover the bottom Of a
bnking dish or bowl to the depth Of
one inch and chill. When Il Is firm
put on layer Of berries The Der
rfes may be arranged In design
IL desired. Add more jelly. taking care
not to add too rapidly or the fruit will
float. When this Is firm add more ber-
ries until all the gelatin mixture Is
used. To serve turn from the mold and
surround with whipped cream which
has been sweetcned to taste and fla
vored with vanilla. Garnish with
choice berries.
Baked buildings may he made with
cherries, fresh currants or huckleber.
ries. according 70 this recipe
For this huckleberry pudding take
pint Of -four and n quart of buckle.
berries. about half n cupful OF wnter
and a little salt. Rub these together
and tie In puddilg cloth. allowing
no room for swelling. Boil for about
two hours. This may be served with