Perth Amboy evening news., 1923-07-25
Sister Mary Tells
How To Entertain
Your Summer Guests

ly true in summer when a hot roast
Is not so desirable for the meat
course.
This menu and these recipes may
help suggest a way out:
Summer Dinner Menu
Watermelon Cocktail
Dreamed Potatoes Jellied Veal
New Peas
Stuffed Tomato Salad
Toasted Waters
Maple Parfait Angel Food Cake
Coffee
1t will take just one hour to set
the table and get this meal on it.
The peas should havet been shelled
and the potatoes cooked and diced.
The first thing in the preparation Of
the meal is to put the peas on to
cook. These will cook while setting
the table and making the for
the potatoes. Old potatoes will be
satisfactory creamed If allowed to
stand in lily cold water three or four
hours before boiling. Put on TO cook
in cold water. When potatoes are
done let cool before dicing. Dice as
fine as possible.
The potatoes should be cooked and
diced in the morning. The salad
should be crisped and ready to put
together and the dessert made. The
coffee should p%ercolate while dinner
is being served. The salad dressing
could be made the day before and
the meat must be prepared the fore
going day. All other preparations
are made in the morning.
Watermelon Cocktail
Make balls of watermelon with a
French vegetable cutter. Allow six
or eight balls to a serving. If the
melon is not sweet cover balls with
sugar, about one-half to a spoon of
sugar for each ball is a good rule.
Squeeze the juice from oranges, al
lowing two tablespoons of juice for
each cocktail. Put the mixture into
a glass jar, cover and let stand on
ice until needed. Serve in cocktail
glasses with a sprig of mint in each
glass.
Dreamed Potatoes
Four cups finely diced potatoes,
tablespoons butter, 3 tablespoons
-four, 3 cups milk, l tablespoon
minced parsely.
Melt butter and stir in flour. Add
milk slowly, stirring constantly. The
milk should be added and the sauce
allowed to thicken between each
portion of milk. This makes a
smooth, we'll cooked sauce. Add
potatoes and let stand over hot water
for fifteen minutes to reheat. As the
potatoes are cold they will chill the
sauce. Sprinkle with parsley tc
serve. Season with salt and pepper
after all the milk is in the sauce.
Jeilied Veal
Knuckle and shank of veal,
pounds lean veal, 6 hard boiled eggs
2 onions. 3 tablespoons minced pars-
ley, 3 teaspoons salt, pepper.
Wipe meat with a damp cloth tc
remove any silver of bone. The bone
must be we'll cracked. Put in kettle
with onions and cover with boiling
water. Bring to the boiling point
skimming off the as 1t rises
and let simmer just at boiling fol
three or four hours. Remove mea
from bones and put through food
chopper. Be careful to remove any
skin or stringy fiber from the meat
Put a layer of hard boiled eggs In
a mold. Sprinkle with parsley and
add a layer of meat. Season with
salt and pepper. Continue adding
layer lOI " I I'LL al . dcC0s
Let the stock boil while preparing
the mold. Strain stock over meat in
mold. Put a plate over top and press
until the stock rises above the plate.
Lift plate and let stock recede. This
blends salt and pepper and thor
oughly moistens meat. Do this sew
eral times.
Weight lightly and let stand till
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Unmold and cut in slices to serve
To remove from mold run a spatula
under meat and put a large plate
over top of mold. Turn upside down
and the loaf will drop on the plate,
Stuffed Tomato Salad
Eight medium-seized tomatoes,
packages neufchatel cheese, A table,
spoons finely chopped English wal
nuts or hickory nuts, 4 tablespoons
minced celery, l teaspoon salt, n
teaspoon paprika.
Peel tomatoes and cut slice from
stem end. Scoop out center. Put
centers in a strainer to drain of
Juice. Mash cheese with a fork, add
remaining ingredients and mix we'll
Use tom&to juice to make moist. Fill
tomatoes with mixture. Arrange on
lSlIuC6 anu lildoh Will lltdJOAAldlSC VI
cooked salad dressing.
Cooked Dressing
Four tablespoons butter, 2 table
spoons sugar, 1 tablespoon flour, l
teaspoon salt, " teaspoon mustard,
Il teaspoon pepper, II cup vinegar,
"A cup water, 3 egg yolks, l cup
whipping cream
Melt butter, stir in sugar, flour
salt, pepper and mustard. Add Vine
gar and water and star until smooth.
Cook, stirring constantly untUthick.
Remove from fire and beat IN yolks.
Let cool and add whipped cream.
This dressing will keep a week on
ice.
Maple Parfalt
One and one-half cups maple
strip. 8 egg whites, 2 cups whipping
cream.
Beat whites of eggs till stiff and
dry with a wire Whisk. Put sirup
over the fire and<bring to the boil
Ing point. Add slowly to whites,
beating thoroughly and cooking the
sirup while beating. Do not cook
the strip enough for boiled FROST
ing, but it shoA:ld be boiling when
added to the eggs. Whip cream and
add egg mixture. Turn to mold,
pack in ice and salt and let stand
three or four hours or longer.
This dessert should be made the
last thing in the morning. Use
three cups ice to n cup salt in
packing.
The cake may be any light cake