Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-08-29

finally, after you have painted a sad
picture of wan men and women who DO
not eat because it is summer and their
paiates and dieestions have been at
fected by the temperature. and who are
yearning for the valuable knowledge
which he could impart. he gives you,
begrudgingly, few recipes.
But first he tells you to inform the
common people that their constitutions
do not demand as heavy foodstuffs in
summer as in winter. He advises the
abstinence from meat as much as pos
sible. He suggests salads. fruit cock
tails. ices, light buildings ana various
desserts. And then he starts rafting
off French titles of dishes, for every
thing he suggests is a la franchise.
You ask him why beef broth. for in
stance, should be called consomme
royaie. He tells you that count or
prince or king or some other titled
b!ueblood fancied that particular SOUP
and thus il came by it's name. He says
that usually if some famous persons
shows a preference for a certain dish
it is rechristened for him. So that
one day you may get SQUAD Ia Will
lard. and 4 few weeks later order
squad Il Ii Jeffries or Nelson for a
change. and recognize it as squad Ia
Willard. 1t is renamed after the popu-
lar prizefghter of the day
~.
You listen hard while he tells you
about re one grand salad" how to
add Il bit of this and pinch of that,
and pour over it all a certain amount
of something else. You. go home and
try to make it yourself and are
obliged to throw out the whole mess.
You had the names of the ingredients.
but you did not have the art. Perhaps
your lettuce was not crisp enough.
in Oh, ed
your dressing too long.
But one chef. F.. C. Goettelmann, when
approached on the subject, turned the
supervision of his work over to an
under chef and eracinusly consented
to tell how to make Il favorite summer
salad. He said that he realized his
recipes We're his stock in trade, hut
he had So many of them that he
guessed he could give out one or two
without seriously depicting the supply.
Here II is:
Take a mixture of salmon and crab
fakes. Chop together a few pieces of
Julienne green peppers, taragan,
cheruil and chiveS. and add this to the
fish mixture. Add mayonnaise dress
ing and serve on slices of tomato.
Garnish with chopped eggs and beets.
Il will now arrange for you. offhand.
a very good menu for summer dinner.
said the obliging chef. And the menu he
gave was as follows:
Cream of New Corn
IIors d'Oeuvres
Brook Trout. Venetian style.
NoisSaiteS of Spring Lamb.
New Peas Bearnise Sauce.
Sout'e Of Farmasan.
Roast Squad. with Cnrrant Jelly;
waterrress. asparagus !coid', moqsseiine
Sweet Pea cheS. Condo style
Port du Salute Cheese, Toasted Crackers or
Saltines.
Coffee.
This dinner is evidently for the beau
,x-bn in ha
simple economical diet do not have squads
figuring in the scheme of things.
=
But here, in contrast to the above. is a
simple dessert for the bourgeois in an
article like this it is necessary to inject
all the French words possible, giving il
the proper local color").
PLAIN CHARLOTTE RUSSE.-Put
some thin slices OF sponge cake in the
bottom of a glass sauce dish: pour in
wine enough to soak it : beat up the whites
of three eggs very light, add to it three
tablespoonfuls of finely powdered sugar.
a glass of sweet wine and one pint OF
thick. sweet cream; beat 1t well ana pour
over the cake. Set it in a cold place until
served.
Here Is a recipe for fruit cocktail given
by Chef August f. Moeller:
ALLIGATOR PEAR COCKTAIL
Serve properly prepared alligator pears
in a little glass bowl set in larger one
filed with chopped ice With this serve
thousand Island dressing, which is COM
posed of mayonnaise, chill sauce, whipped
cream and chopped chiNes rms same
dressing can also he served with any kind
of green's, such as lettuce or endive.
But. oh, be sure, very sure, that this
cocktail is cold, extremely cold, warn
ed the maitre d'hotel. I'm it's coldness
lies its chief charm. It would be ter