Evening star., 1925-07-03


on every hand the expires
sion: 1T is almost too hot tc
- eat, and certainly too hot to
prepare elaborate meals.
While il Is true that elaborate meals
should be taboo, the daily menus, on
the other hand, must contain nourish
ing foods In the first place, less meat
and more fruit and vegetables should
figure on the menu. Cold dishes viii
appeal when hot ones are rejected.
Salads of all sorts form complete
course, such as fish, meat, eggs or
chicken mixed with lettuce, tomatoes,
cucumberS, endive, or even cooked
rice, dressed with mayonnaise or any
suitable dressing. Again, salads of
vegetables only are used, cooked or
uncooked. mixed, or one vegetable
alone. Fruit and nuts mixed with let
tuce and endive or water cress, and
Inayonnaise, make delicious salads,
Pineapple, oranges. bananas and
Strawberries also lend themselves well
to this combination of fruit and veg
etables.
Eggs are great standby, of course,
and there are so many ways of cook
ing them that they never need become
monotonous. Cold ham, tongue,
pressed or spiced beef, jelIied meat
molds. cold meat pies, poultry. hot
or cold, are appreciated. If poultry is
found to DE too expensive, substitute
rabbit. 1t makes just as good mousses,
molds and creams as chicken, and at
lower cost.
Veal and lamb are better than beef
in Summer, and outlets of either
served with new potatoes and green
peas, or set In aspic and served with
salad, will tempt jaded appetites. Fish
is more tempting than meat, especially
If served cold and coated with mayon-
naise dressing or tartare sauce, set in
aspic, while cold fish creamed and
mousses are delicious. Vegetables
should be eaten freely. Luncheon
might consist of spinach souff1e,
stuffed tomatoes or cucumbers, string
beans, or green pea puree with
poached eggs, a cheese dish and fruit.
Cold fruit soups are cooling, and
cold consomme makes a nice change.
Most people consider curries as cold
weather dishes, but in tropical coun-
tries they form the staple diet. 1t is
fact that the various condiments
from which a curry Is cleverly blended
stimulate the digestive organs and
help to create an appetite, so that
we'll made curries, hot or cold. should
not be banished from the Summer
menu.
Breakfast Dishes.
ed, panned or fried make a sub
stantial dish. and either of them may
be substituted for a meat dish for
the first meal of the day. The
tomatoes should be firm and halved
or cut in thick slices For panning.
they should be Toured. laid cut side
down in hot butter. closely covered
and cooked slowly until brown The
butter remaining in the pan forms the
IF ha III
poured round them when in the serv-
ing dish. They are Dreaded for broil-
ing, then cooked over a clear fire. Egg
plant is pared, sliced, Dreaded or
houred, and at once fried in hot fat.
Luncheon Hints.
Through the sultry days, appetites
fag and there is less desire for a
heavy meal in the middle of the day.
With one substantial cold dish, such
as a salad. serve a hot drink, while a
hot dish should be accompanied by a
cooling drink. Combination lemonades
are usually we'll liked, and these are
quickly prepared by adding to the
usual plain lemonade some chopped or
crushed fruit an hour or two in ad-
vance, then straining just before il Is
to be served. At the last a few whole
berries or some tiny cubes of pineap-
pie may be added as a garnish.
AS a satisfying luncheon dish salads
rank high In the general public esti.
nation. They are nutritious, yet give
the economical housewife the oppor-
tunity 70 utilize many leftovers in an
attractive manner. In their prepara-
ton. vegetables originally served in
sauces should be rinsed in boiling
water. then drained and dried. Cold
meats need to be freed from fat and
gristle, and neatly diced. All the in
gradients should be marinated with a
French dressing, and If possible be al
lowed to stand for an hour or two be-
fore being mixed with the salad
greens.
Fish and Shellfish.
In the fish market there is very lit
tie change between June and July.
Biuefish, salmon and mackerel are in
their prime, and so are soft and hard
shelled crabs, CLAIMS, Holsters and mus
sells, Haddock, cod, haIibut, founder
and bass are also in season.
Soft-shelled Crabs Sauted-Wash the
crabs thoroughly to free them from
sand. Lift up the flaps and remove
the gills, sandbags and intestines. Dry
thoroughly on a towel, dust with salt
and pepper and roll each in flour.
Heat two or more tablespoonfuls Of
butter in frying pan. lay in the pre-
pared crabs and saute on one side,
then turn and cook on the other side.
Drain FOR a minute on unglazed paper,
and serve In hot dish, sprinkIing
them with finely chopped parsley.
Broiled Soft-shell Crabs.-Prepare
the crabs as above, dip each into
melted butter, arrange in a broiler
and broil over a rather slow fire.
Transfer to hot platter and place
on each a spoonful of maitre d. hotel
butter. prepared by creaming two
tablespoonfuls of butter, adding one
tablespoonfuls of finely chopped
parsley, one-half a teaspoonfuI of
salt, one-half a teaspoonful Of white
pepper and one tablespoonful of
lemon juice, rubbing and stirring
until thoroughly blended.
Crabs a la Creole.-For a luncheon
dish chop fine a small onion and a
green pepper, seeds removed, and
fry very slowly in butter for five
minutes. Add one 'cupfuI Of chopped
moved, half a cupful of chicken
broth and half a dozen soft-shell
crabs, which have been cleaned and
quartered. Season, with salt and
celery salt and simmer gently for
20 minutes.
Bisque of Clams.-Chop so clans
and put them in a saucepan over the
FIRE with one cupfm of boiling water
Cock slowly for half an hour. Heat
together two cupfuls of milk, a pinch
of baking soda and one cupful OF
cracker crumbs. Blend together two
tablespoonfuls of butter with one
tablespoonful of -four, add the milk
boil one minute and pour gradually
stirring all the time, on three well
beaten yolks of eggs. Heat in a
double boiler, then turn into a tureen
Season the clans with salt, red pep