South Bend news-times. (South Bend, Ind.) 1913-1938, 1913-08-30
SUNDAY MEALS
WITHOUT A FIRE
Mother Can Feed Family One
Whole Day and Not Go Near
Stove.
BY MRS. EMILY REIsENBERGER.

BY MRS. EMILY REISENBERGER.
Three meals a day without a fire is
inviting TO the housewife and it is
easy, unless you insist upon hot
coffee, easily soluable cocoa or make
tea; none of which require cooking
adm il takes but a few minutes 10 boil
waite or milk.
To tighten the work in hot weather,
use some canned or package goods,
or patronize delicatessen shop for
cold meats, etc. Delicious food can
be made at home and if paper nap
lSins. dishes and table cloths are used.
the "redding up" and DISTINGUISHING
is reduced TO the minimum.
AS substantials. cold meats salads.
compOtes and cereals and bread and
butter offer something for each meal
while simple desserts. fruits waters or
cookies and the drink desired, will
complete your menus without using
the frying pan or oven.
Potato Salad.
(Boil potatoes in skin on the day
before)
Ingredients: Ten medium sized po-
tatoes, one small green pepper. one
small onion, three sweet pickles, one
tablespoonful of crisp chopped pars-
ley, seasoning and dressing as needed.
Method: Remove skins and slice
potatoes thin; seed pepper and skin
onion, then mince both finely; cut
pickles into small slices and place all
in a bowl. Add a little salt and pep
per. then make the sour cream dress
ing and add as directed; if not salty
enough add a little more to taste.
Cold Meat Is Aspic.
Prepare the day befOre.)
Ingredients: Two cupfUls of cold
ground meat. one small onion. one
green pepper, one cupful Of meat stock
one cupful of strained tomato juice.
four tablespoonfuls Of gelatine, salt
and pepper to taste.
Method: Soak the gelatine in the
cold tomato juice until dissolved, heat
the stock (if none is on hand use
beef cube and cup OF boiling water),
add stock to gelatine and stir until
clear; use cold chicken, veal or lean
boiled beef. Grind the seeded pep
per and onion fifth the meat and sea-
son to taste; place the meat in "A mould
that has been dipped in cold water.
pour on the liquid and set in cold
place to harden. A little vinegar can
be added to the stock, or some cloves
can be added, making il "spiced beef
in aspic"
When ready to serve unmould and
cut into slices. place overlapping on a
platter and surround with sliced to-
matOes; season the tomatoes with a
very little salt. pepper and then place
a teaspoonful of horseradish on each
slice.
Sour Cream Dressing.
Ingredients: One-half a teaspoOuful
mustard. one teaspOonful Of sugar,
one-quarter teaspoOnful of salt, one
teaspoOnful of chopped chives Cop
tionaD yolk Of one egg, three table
spoOnfuls Of vinegar. one-half cupful
of slightly sOured thick cream.
Method: Beat yolk until creamy.
add dry ingredients and rub smooth,
add vinegar gradually, then toss over
the salad material: toss up with two !
forks. pour the cream over all and |
toss again Serve at once.
Cucumber Salad.
Method: Pare and slice crisp green /
cucumbers set in cold place. but do /
not salt. as wilted cuCumbers are not /
nice. When ready to serve add a /
little thin sliced onion or some minced /
chives. salt very lightly and dress with |
sour cream dressing.
MacarOOn Cream.
Method: Crumble stale maCarOOns I
into sauCers or sherbert cups pile 1
cream on top and set aside /
for half an hour