Hopkinsville Kentuckian. [volume] (Hopkinsville, Ky.) 1889-1918, 1916-10-03
GOOD COLD DINNER
SPLENDID MEAL TO SERVE WHEN
THERMOMETER rs HIGH.
Except the Vegetables, Az the Dishes
May Be Prepared IN the Early
Morning and Work IN Torrid
Kitchen Avoided.

There is no reason why the cook
should grill and swelter in the tOrrid
kitchen these days. but she must use
her brains and be willing to get up
early in the morning II the family is
to be adequately nOurished without the
usual holocaust.
A well-balanced summer dinner may
begin with simple iced boulllon made
by shimmering two pounds of the
round Of beef in two quarts Of water to
which is added seasoning of onion, red
pepper, bay leaves, salt and spices
tied In muslin bag. This simmering
must continue for two or three hours,
but should be done before the heat of
the day. When the liquor is cool 1t
should be strained and set against the
ice and only removed to put on the
table in bouillon cups of shaved ice.
If firmer Jelly is preferred half
package of gelatine may be mixed with
the liquor after it is strained and the
whole allowed to boil up once. Great
care should be taken that all fat is
removed before the jelly is served.
Following the iced bouillon pressed
chicken may be chosen. A plump
three-pound chicken will make suffi-
cient for family of four. This should
be well washed In salt water and cut in
pieces as if for frying. Boil in just
enough water to keep from burning
and season with celery, onion and pep
per. When IL is tender take from the
fire and remove all the bones, then cut
with a very sharp knife into minute
cubes and add picked walnuts and
mushrooms chopped very fine. A little
Worcestershire sauce is great addi-
ton to this dish and gives Just the
needed piquancy for most palates. Mix
all together thoroughly and put into
an earthen bowl. Cover with a fiat
dish, set weight upon 1t and put the
whole in a vessel containing salt and
Ice. Care must be taken to pour off
the brine, however. After an hour the
chicken may be set in the icebox,
where II will keep until served.
Instead of the eternal potatoes, rice
is excellent served with chicken. To
cook rice oriental style select a cupful
Of the very best unpublished quality.
Wash in six waters and drain the last
through a colander. Put the drained
rice into an enamel saucepan with two
cupfuls of cold water and half tea
spoonful of salt. Boil it briskly until
the water is entirely consumed, then
set on the back of the stove for at
least three-quarters of an hour. 1t
may then be taken off and kept in q
cool, dry place well covered until din
ner. When serving time arrives throw
the rice into napkin-lined colander
and set over the tea kettle until it is
heated, when IL may be lightly thrown
INTO an uncovered vegetable dish.
Salad of any summer vegetables pre-
pared in the early morning should be
the third course and the last is always
best when some sort of ice or ice cream
is chosen. This may be heaped In mel
ons, or upon baked apples or, over sim
pie vanilla Ice cream, may be poured
fruit sirups left from preserving or
pineapple strip, than which there is
nothing more refreshing.
To vary the drinks an extra two cup
fuls of strong coffee may be made In
the breakfast percolator. This should
be poured Off the moment 1t is brewed |
into sterile mason jar sealed just as
II 1t were being put up and set In a |
basin Of cold water. When II is cool |
II must be kept near the Ice until serv- |
Ing time. This coffee essence added |
to equal quantity scalded milk served
In tall glasses OF shaved Ice and topped
with whinned cream Ia q raal daNcacu