Evening star., 1928-05-27
Cooking Once Day Should
Be Enough for Hot Weather

which may be cooked the day before
and merely heated in the morning
Plain bread and butter varied by
rolls or bran mullins bought at the
bakers or made the day before and
merely heated in the morning.
The lighter Of the other two meals
whether you eat It in the middle Of the
day and call 1t luncheon or at the close
Of the day and call 1t supper-is most
wholesome If it takes for It's main
course some sort of salad This may
consist Of lettuce with raw vegetables
or fruit, or Of cooked cold vegetables
left over from dinner. There is an
endless way Of combining vegetable
salads. Or 1t may consist Of lettuce
and some sort Of canned fish. such as
salmon, sardines, tuna fish, etc. Can
ned chicken makes a delicious chicken
salad that requires no cooking.
Fresh fruit and cheese with bread
or crackers provides last course that
occurs as matter of course In the bill
OF fare in France and other European
countries, and 1t Is difficult to see why
Americans have never availed themselves
| OF 1t. Our prejudice against cheese,
| as being indigestible, Is due, Of course,
to the fact that we usually eat it in
combination with mince or apple pie,
| crullers or even chocolate eclairs-foods
| decidedly rich on their own account
taken at the close of a meal that Is
usually adequate in itself. And any dis
comfort that comes afterward is always
blamed on the cheese.
| Many European contents himself
with a supper of crusty bread, cheese.
plain salad and fresh fruit, and the
WorkingnAn who carries his lunch
| with him accepts, as matter of course
bread and cheese and fruit. Here YOU
have perfectly balanced meal that re-
quires no cooking and that satisfies any
hearty appetite.
Having eliminated almost all COOK
ing from two meals of the day. the
housewife ought to approach the cook
| ing OF the hearty meal, or dinner, with
real interest. But even here cooking
may be kept quite simple. In warm
weather it is best not to plan hot sour,
| when there is TO be a main course OF
not meat. So If you have the where
withal for soup, get it ready when cook
ing the dinner and have it on hand.
merely to be heated up for the next
| supper or luncheon.
For the first course Of dinner, some
sort OF hors d'oeuvre or appetizer that
needs no cooking is much TO be prefer
red. This may consist of sliced raw to-
| mato, little shredded cabbage salad
thin slices Of smoked fish, anchovies.
or caviar on special occasions. Or it
may be a fruit cocktail served in tempt
ing small portions. or a few balls cut
from a melon with a French potato
cutter
There doesn't seem to be so much
interest in fireless cookers at present
as there was few years ago, but for
| the preparation of Summer meals a
flreleSS cooker is well-nigh indiSpensa-
BILE. Unless you can afford the choicest
cuts of meat that need only broiling
or other quick cooking, you viii need
it IN meat cooking.
During berry season most Americans
feel that they must have an occa-
sional pie-and pies require oven cook
ing. If you feel that way about It plan
to have pie once or at most twice a
! week. The rest of the time plan din
ner desserts that need no baking
When you have the oven hot for the
| pie you may make cake or layers for
| shortcake that may be used the next
day. For other days plan various gela-
| tin desserts, Bavarian and Spanish
creams. fresh cut-up fruits, berries,
| fruit whips, etc.