Evening journal., 1913-07-03
HOT WEATHER
DISHES
BY LUCILLE DAUDET.

M HE housewife with any respect for
her nerves and temper will so
arrange her cooking in summer
as to let the fire go out within few
hours after breakfast She need not
imagine that the man, coming home
from his office at the end Of a hot
day, will demand the typical hot din
ner. If she could follow him 70 his
restaurant or lunch counter downtown
she would hear him asking for the
cold-dish menu. With tea ready to
ice in a glass or china pitcher, a
crisp salad with a dressing made from
olive oil, cold meat, fish or egg dish
and a nourishing dessert all OF which
can be prepared before 10 o'clock in
the morning, she will find her husband
we'll satisfied and she will save her
own strength for a more worthy
cause.
Beef loaf-While meat is tabooed in
some households during very hot
weather, a cold loaf will be found
very appetizing Have your butcher
grind three pounds of lean beef. Heat
one cup of milk and stir in one cup
of drv bread crumbs, two eggs beaten
light, salt, pepper, a small grated nut
meg and one small onion chopped
very fiAe Mix with this the chopped
beef pack into a buttered mold and
bake in a slow oven for two hours.
Test by running a fork or knife
through the center. II blood follows
the utensil bake fifteen or twenty min
utes longer. When cold turn out on
a platter, garnish with slices Of lemon
and parsley and serve with horse
uadish same made from beating equal
parts of prepared horseradish and
thick sweet cream.
Jellied Chicken-Draw. pick and
wipe very clean a small chicken,
cover with warm water and simmer
until the meat slips from the bones
and there remains Of the water about
a coffee cup full. Lift out the meat
and cut or shred into good-sized
pieces, throwing out all fat, bone and
eristle. Skim the fat from the liquor
add pepper and salt to season very
highly, then bring to boil with hall
an ounce of gelatin, which has been
/ dissolved in just enough cold water
/ to cover il. Pour this over the shred
/ ded chicken, stir thoroughly and pack
/ into a mold to form. Serve on a bed
of lettuce, and pass apple or crab
apple jelly with it.
Cucumber Jelly Salad-Peal anC
slice cucumbers that are not too ripe
, simmer until they are tender. drain
season with salt and cayenne pepper
and stiffen with gelatin. Allow a tea
spoonful of gelatin TO each cupful o.
cucumber, dissolving the gelatin
thoroughly before mixing the two
Mold in a square dish and serve OF
lettuce leaves with mayonnaise dress
ing.
: Banana Salad-Inexpensive an'
very nourishing. Make a bed OF crisl
lettuce leaves and cover lightly will
mayonnaise dressing. Allow half |
banana for each person. Cut then
into thin slices, using a silver knife
Allow a third as many English wal
nuts or hickory nuts, shelled, as yol
have bananas. Pass these through
grinder. mix lightly with the bananas
and heap on the lettuce leaves, dress
ed with mayonnaise.
Rice Cream with Peaches-A nour
ishine dessert. In a double boile
cook half a cup of rice in a quart o
milk, add half teaspoon OF salt.
Won soak the rice over night II viii
save time in the cooking. Have read
a tablespoon Of gelatine dissolved Il
cold water. Then beat il until clear
strain and beat in the hot rice. Ad
teacup of sugar Allow the mixtur
10 cool. and add a teacup Of cream
, whipped stiff Pour the whole into
, mold. When ready to serve. turn ou
of the mold and encircle the creame
rice with peaches sliced and sugareC
! or YOU can stew the peaches with jus
J enough water 10 make a rich svru