Evening star. [volume] (Washington, D.C.) 1854-1972, 1920-07-30
Appetizing Food Prepared With
the Least Amount a Worry
and Worll-Many Ways to
Serve Eggs.

! Eggs. fish and fruit are more Whole-
some for breakfast than meat ana
fully as satisfying, while their prep
aration requires far less amount OF
strength and fuel-things to be con-
sidered in August.
The first and main course of sum :
mer breakfast should always be fruit.
Black berries. red and black raSpper-
currants, pretCily mixed, and cool
spicy melons certainly give 4 good
choice. After this the second course
may be u cereal. not the same one
day after day, but in an appetlzins
variety. All housekeepers do not
know that cereals are much better
co ID than hot in warm weather. They
should be well cooked in plenty OF
salt water the day previous and
strained into small molds or into a
large one. The result the next morn
ing will be "A firm jelly which Will
look and taste more attractive than
the usual stcaming mass of cereal.
This should be turned out on a deep
dish or round platter and heaped
around with fruit.
Peaches are delicious with oat-
meal. and sweet black berries are also
good, while red raspberries with pow
dcred sugar and cream make dell
cious dish and one so filing and nu-
tritious as to need no after course.
Ways to Serve Eggs.
Eggs are always liked at break
fast, and they may be served IN
dozens of ways. One of the very best
is to make ar omelette and when it is
ready to fold place a filling, which
NAV be made ready the day before, of
three tomatoes. three or four green
peppers and 3. little onion and sea
! soning. cooked until thick. but not
| strained. This makes what is called
| a Spanish omelette, very spicy ana
| appetizing.
| \ very simple way to serve eggs is
! to make slices of Boston brown bread
| toast: then beat the whites of the
! eggs and put them in small scailoped
| tins and lay the unbeaten yolk in the
| top of each. with pepper and salt, ana
either steam them or bake for rev
moments. Poached eggs are nice
served on small pieces Of buttered
| toast spread with anchovy paste
Fish is always best for breakfast
when prepared in-small quantities
either creamed in little baking dishes
| or made into "a simple souftie. Little
| fish are also good, from the ordinary
pan fish to the delicious brook trout.
The commonplace hounder becomes
most aristocratic if its bones are re
moved and it is cut into strips four
inches long and one INCH wide, rolled
into turbans pinned with wooden
toothpicks and fried in deep fat. y
bed of watercresS with a garnish of
lemon adds still more to its APPEARANCE.
At most fish markets this way of pre-
pairing Il founder is understood. and
for Il little more than the regular
price it will be sent home ready for
cooking.
. pleasant accompaniment for a
breakfast dish of fish is either a salad
of cucumbers with French dressing.
cucumbers and sliced tomatoes with
the same dressing or tomatoes dipped
in crumbs and egg and fried or broiled.
Either with or without potatoes these
vegetables go far toward making the
meal attractive.
There is no summer breakfast bet
ter than one which includes Goldfish
outlets The snowflake variety, which
best, as it is light and not too salt.
This is soaked for five minutes, beaten
with an egg, mixed with chopped.
parsley, grated onion and a little buzz
ter or cream and nodded into fat
pear-shaped croquettes, which are
then dipped in egg and bread crumbs
and fried in deep fat. The platter
should have a border of parsley and
sliced lemon.
What to Prepare for LuncheOns.
For a simple home luncheon the
first course may be cold meat. Ar
range this in overlapping slices of
equal size after carefully trimming
off all but a small edge of fat, and
place around the chilled platter a
border of crisp watercreSS or lettuce
hearts of head lettuce cut crosswise
with the scissors to stimulate blades
of grass; just before serving French
dressing may be put on these; or you
may surround the meat with a border
of hard-boiled eggs cut in halves and
deviled. with sprigs of parsley or let
tuce hearts between each two. or cut
good sized lemons in halves, SCOOP out
the inside, cut a slice from the bot
tom until they stand easily, and heap
these with shredded cabbage mixed
with stiff mayonnaise. with possibly
few caperS on top of each she'll or
| fill the lemons with peas and mayon-
naise.
If the meat is lamb a very attrac-
tive dish may be made by surround
ing the slices with tiny green molds
| of mint jelly. This is easily made by
preparing the usual lemon jelly, omit
| ting the sugar. adding while it is
warm a bunch of bruised mint, then
putting in the gelatin. straining it
and setting it in egg cups. When
cold these sparkling emerald green
shapes are lovely and go deliciously
with lamb.
Chicken is best with cooked peas in
mayonnaise around it. or tomato
roses. These latter are merely small
round tomatoes with the tops re-
moved. They are then cut down until
they form five petals each, and inst
at lunch time put a spoonful of very
! stiff mayonnaise on top of each one
SO that 1t Will fill the center of the
rose
| Tongue is very nice with sliced to-
matoes dipped in French dressing. or
with asparagus chilled, with dress
! ing over it. Sliced ham is good with
aspic jelly. made by setting a clear
extract, with gelatin. When firm,
| this is chopped with cold knife and
| arranged around the meat with bits
| of parsley on the outer edge.
Other appetizing cold meats for hot
days are veal loaf, plain or with sliced
| tomatoes; spiced beef loaf. cold roast
! beef with tomatoes, cold boiled beef
| with string beans and mayonnaiSe
mutton with peas, and veal and ham
| pie made by cooking down the two
meats with a veal knuckle. putting
| them in layers in baking dish,
! Straining the stock over, adding d
little gelatin and crust. baking
until brown and serving well chilled.
Fish and Salads.
AS to fish. nothing could be better
| in hot weather than salmon with
| mayonnaise. with lettuce hearts or
| surrounded with peas IN nayOnnalSe,
| or try cold fried founder with sauce
tartare, pick up white fish of any
| sort, mix with plain unsweetened
| lemon jelly, set in tin sh-shaped
| mold and serve with mayonnaiSe or
| the sauce tartare. which is mayor
naise with Clipped pickle added.
| A substantial salad may be served
| in place of meat course. This one is
especially good: Slice large peeled to-
| n;roes of even size and arrange them
| on "A dish on a little white lettuce
| covar each one with grated Ameri-