The Washburn leader. [volume] (Washburn, McLean County, N.D.) 1890-1986, 1916-09-01
GOOD cold DINNER.
SPLENDID MEAL TO SERVE WHEN
Thermometer Is HIGH.
Except the Vegetables, All the pIstsss
May Be Prepared In the Early
Morning and Work In Torrld
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 IL the family IL
to be adequately nourished without the
usual holocaust.
A well-balanced summer dinner may
begin with simple iced bouillon 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 a 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 It
should be strained and set against the
ice and only removed to put on the
table In bouillon cups Of shaved ice,
II a frmer jelly is preferred a 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 10
removed before the jelly is served.
Following the iced bouillon pressed
chicken may be chosen. A plump
three-pound chicken will make suf1-
Gent for a 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 it 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 a 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 q fiat
dish, set a weight upon it 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 1t will keep until served.
Instead of the eternal potatoes, rice
10 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Of the very best unpublished quality.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 q c0lander. Put the drained
rice into an enamel saucepan with two
cupfuls Of cold water and a half tea.
spoonful Of salt. Boil 1t briskly until
the water Is entirely consumed, then
set on the back Of the stove for at
least three-Quarters Of an hour. II
may then be taken of and kept in Q
cool, dry place well covered until din.
ner. When serving time arrives throw
the rice into a n%apkin-lined colander
and set over the tea kettle until it ie
heated, when It 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 OF, 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 he made in
the breakfast p%ercolator. This should
be poured off the moment 1t is brewed
into O sterile a jar sealed just as
II 1t we're being put up and set in q
basin Of cold water. When it Is cool
it 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 whipped cream is q real delicacy,