Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-07-05
BY SALLY MONROE.

Historians tell us. that in old Peru
the Inca monarchs used to have fleet
footed runners who bore ice and snow
from the mGlntain tops to the valleys
below so that their masters might en-
Joy the luxury Of having their fruits
and vegetables served crisp and cold
This was long before any one had been
ingenious enough to conserve the Win
ter's ice in ice houses, much less
dreamed of an accommodating plant.
Now we seem to take ice in midsum-
mer for granted. The present-day
housewife is almost lost if she does moi
have ice and refrigerator at her dis
posal in preparing meals In Summer
And so 1t has come to be regarded
as very nearly bad form to ot1er but.
| ter to your guests that is not firm ano
ice cold. Water that Is not cold
enough to steam glasses Is looked upon
by many persons as an abomlnatlon
| Melons are not regarded as quite Mt tc
eat until they have remained next &c
or near the Ice long enough TO De wei
chilled.
If a supply dish of butter is set upon
the table or serving table 1t Is q gooo
plan to place a piece OF ice or pieces OF
kutter dishes with o perforated track
for the ice are most convenient. It Is
obviously not q good plan to put ice on
the bread and butter plates.
Many persons like fruit served very
cold. TO make this possible there are
large goblet-shaped dishes OF glass OF
silver with smaller glasses set INSIDE
Orange or grapefruit pulp, or berries
NAV be served In the smaller glasses
set in a bed of chopped ice held by the
larger goblet.
Americans are sometimes criticized by
Europeans for their fondness for exces-
sively cold beverages, salads and otnei
foods. The American idea seems 70 DC
expressed in the words: When I taE S
when I want 1t cold want 1t freezing
cold" TO the European the idea o.
wanting hot dishes served piping hot L
rational enough-only the idea Of want.
ing cold things terribly cold they DOM
get at all. They say that the natural
flavor of fine fruits and salads Is spoiled
when they are served in the American
But there really Is sound reason be-
hind the American preference In spite
of the fact that the flavor OF fruits ano
vegetables may be slightly impaired
thereby. Possibly we ought not TO cal
foods that are excessively cold, any
more than we should drink or ca,
things that are excessively hot. Bu'
we like to have them served 70 III
either one way or the other.
The fact is that todd may be kept
from spelling or deteriorating in warm
climate, best, when it is either very
cold, somewhere below SO degrees r.:
or very hot. Our distaste for teplo
food is well grounded, since tepid tenn
perature is most favorable to develop
fnent Of bacteria and food poisons.
It has often been observed that In
very warm countries where 1t Is DIM
cult or impossible to have dishes served
very cold, the usual preference Is 1oi
very hot things. In certain parts OF
South America piping hot tea IS con.
sidered the best OF all possible tnlrs'
quenchers just as iced tea Is conslo-
cred as the most quenching beverage
Among this weeks interesting queries
are:
"To settle O dispute, please tell Us
whether or not it Is correct 70 nave
q vinegar cruet as part OF the every
day furnishings Of the dinner table
A contends that 1t Is not, but B. says
that vinegar Is needed ut almost every
meal, on tomatoes. lettuce. spinach
corn beef and 50 forth. Laura r.
The tendency Is not TO have the
vinegar cruet placed on the dinner table
on every and all occasions; however
IL you like to add vinegar to many
foods there Is no reason why you should
not have 1t.
"Please tell me how to make Rogue
fort filing to be used In stuffed celery
I have seen it served as an appetizer
and would like to try It,"
! cheese with just enough cream to work
| it into q thick paste, add a dash Of
paprika and drop or two Of table
sauce.
"T have lost my recipe for buckle
berry pudding containing inoiasses and
sour milk, It was very good. Gould
you give me recipe for baked pud-
ding Of that sort?"-Miss Cook.
Mix together one-half cup OF mo.
lasses with cup Of sour cream. Miz
together two cups OF -four With one
and half teaspoons Of baking soda
Of cinnamon, q scant teaspoon Of cloves
and q pinch Of allspice. Combine the
molasses cream mixture with the dr.
| ingredients and Q scant half-cup Of
cooking oil or third Of cup Of but.
Ter. Last of all add two cups Of buckle.
berries mixed with q half cup Of -four
Put into q buttered pudding dish
preferably one with q funnel-shhped
opening in the center, and cook in Q
moderate oven for 40 or so minutes
AT an afternoon tea party should