Evening star. [volume] (Washington, D.C.) 1854-1972, 1928-07-20

What TO include in WaFm-Weatiei
meals. how TO plan appetizing 1000
without too great an increase IN cost
ard how 10 decrease time and effort
used in the preparation Of meals are
important considerations One rule Tor
Summer enjoyment should never De
forgotten. and that is the rule OF cor
rect diet. The secret of summer health
and comfort is largely IN the matter OF
eating and drinking, IN the chahge III
the daily menus which introduce sum
raey food and drinks light and coonflg'
nasllv 6ieested, and in keeping with
weather and temperature.
There are plenty Of Summer toooS
that contain the necessary proportion
Of nourishing ingredients, which are
also light and suited 60 the season, To
rat heavy foods, or to indulge IN a
badiv-halance6 diet, is inviting trouble
during the hot season. III hot weather
We should choose freely from such
dishes as vegetable and fruit salads,
fresh fruits. cream of vegetable soups,
she vegetable cold plate lunch, fresh
vegetable sandwiches. vegetable omeletS,
fruit and vegetable gelatlnS and stuffed
vegetables Some essential vitamlnes
NAV be secured with the aid of one or
other Of the many meat or vegetable
extracts, which can be used either as
soups or as a cup"
Dinners. Of course. are the hardest
meals 10 prepare in Summer. Break
faSts are usually light and luncheon Is
often made Of left-overS from dinner OF
the previous day Although it is well
to serve iced dishes frequently and even
daily yet il is not a good plan TO have
all meals composed entirely Of cold
food Il is better TO serve at least one
hot dish at meal. On very hot days
IL is well to prepare food in the cool of
the morning. to be served perhaps some
hours later either cold or warmed up.
In this way there is a saving of work
during the warm hours of the day, If
a meal contains a hot dish, cool drinks
may be used. but If the meal consists
entirely Of cold foods, hot beverage is
better.
Cocker or Steamer Meals.
Little heat for cooking insures a cool
kitchen on not days. This can best be
brought about by using a steamer with
which YOU can cook a whole dinner over
one burner or by the use of a fireless
cooker. When using fireleSs cooker
q dinner may be started over one
burner, the cooking continued to the
boiling point foE q few minutes, the
FIRE then entirely shut of and the cook
ing continued in the fireleSs cooker. All
one needs do is 10 prepare the vege-
tables, put them in the steamer in pans
or ON the racks an6 be sure that the
hot water pan does not boil dry. There
are different kinds of steamers that you
can buy. but they are all used IN the
far hzn n
boil In a steamer the heat. whether gas.
oil or electricity, can be reduced. AL
that is needed Is TO keep the water boil
ing N the water pan. 1t is economy TO
steam or boil half cupful of rice or
cereal for breakfast when the steamer
is going and enc pan is not filed, or
extra potatoes for salad or coTnmeal
mush for irving may be cooked.
Platter Salads.
An attractive. nourishing, one-dish
meal for hot day Is a platter salad.
Any kind Of vegetables may be used and
work can be saved If twice the necessary
amount Of vegetables for the hot dinner
are cooked on one daT and the excess
Is used on the following day in platter
salad The part intended for the salad
should be separated from the other part
before the SeasoningS are added, ex-
cept salt Msrirate the vegetables be-
fore combining them, then no extra
dressing viii be necessary. Attractive
color schemes may be arranged by care
ful selection Of the vegetables used The
texture and favor of the vegetables
should also contrast with each other. A
platter salad may be garnished with
hard-cooked eggs, plain or stuffed, or
cream eheese arranged In balls, or small
ba1s d American cheese.
GeEatin Dishes.
Gelatin recipes. such as pressed
chicken. jelhed tongue. veal and fish
and desserts, serve as excellent main
dishes for Summer dinner
sJeIlied geal-4Cook two pounds Of
veai at > sinin1esing point in one quart
Of water until tender. Separate the
meat from the bones. Put the meat
through q grinder, using the fine knife.
Soak Csae tablespoonful Of gelatin IN
one-fouYth cupful If water and add 10
the hot meat broth Add the ground
naes. and the juice OF half lemon.
one tablespoonful Of finely chopped
parsley and salt and pepper 70 taste.
Let the MIXTURE stand until IL begins
10 set, then fold In one clipful Of whip
ped cream and pour the mixture into a
6amDened obi0ng pan. Chill thoroughly
Until firm. Cut IN slices and serve cold.
Eony pieces Of veal, such as cuts from
the neck and the shoulder. are excellent
for making ieIIied veal
Tomato aspic saiad~-Eoak three table
Epoonfuis Of gelatin IN a small quantity
Of water. Boil one quart Of canned
tomatoes for FIVE minutes. then strain
through fine sieve ~ remove tne seeds
Pour the not tomato Juice over the
gelatin and stir until il Is dissolved
ADD one and orle-haf teaspo0nfuls Of
salt ard half a te2spooflfui OF sugar and
chill Wren the gelatin mixture Is
partly set. add one tablespoonful Of
finely chopped greer pepper. two table
Spoonfals ~ finely chopped celery. one
Tablespoonful of finely chopped parsley,
one cupfUi Of very finely shredded cab
bAge and half teaspOonful Of onion
juice Mix yell Add more salt II
necessary II the mixture Is not tart
enough add little lemon Juice or vine
gar Pour into vet custard cups and
place III cold place until set. Turn
these mods cut on crisp lettuce leaves
and serve with rnayonnaise.
Coffee gciatin--DisSoiye two table
Epoonfuls Of gelatin In about one table
epoonfa1i Of cold water and combine II
with half csfpful Of sugar and one
Quart Of hot coffee and a pinch Of salt
Serve with whipped cream or with plain
cream II desired. just before the gel
attn sets. combine IL with unwhipped
cream and let stand until firm.
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