Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-08-14
Meals for Warm Days
Stock Refrigerator With Required Materials for
! Tasty and Nutritious Dishes-Use of Left
over Meat-Luncheons and Suppers.

gTNHE preparation Of nutritious and
tasty meal is a simple matter II
che refrigerator Is kept well stocked WITH
bottled beverages, canned fruits ana
crisp, fresh vegetables.
For a one-dish dinner put into q
class baking dish one cupful of sliced
onions, three large or five small carrotS
and salt and pepper. On top OF TINS
Ylace one pound of round steak cut
Into one thick piece, which mas peen
ribbed with one tablespoonful OF butter
or shortening. Pour one small can OF
tomatoes over all. Bake IN a moderate
oven for IL hours. Serve with not
rolls or biscuits. Leftover chicken or
liver may be substituted loT Cile s'eaA
n desired This will serve fVe.
Roast meat left over from a meal
should ALWAYS be removed to clean
dish before being put into the releflgef-
ator for future use. IL Is especially
necessary In warm weather not to leave
cooked meat in gravy. Bacon rinds,
apart from their value as havorlng
for stock and pea soup, can be USED 10
take the place Of the usual piece OF
salt pork spread over the Top OF putIeI
beans while baking. This Will give the
desired flavor and will also prevent the
Con layer of beans from burning.
PLAINLY boiled fish will be more deli
cate in flavor and more palatable II q
small onion, a few pepper corns, ana
a bouquet OF herbs are added 10 the
sailed water in which the fish is cooked.
Vegetable Platter.
In the center of large platter place
a whole caulifoWer cooked tender In
Ealted boiling water. Surround IT with
green beans or peas cooked tender ana
buttered. AS border, arrange alter,
S1atelv large sauted mushrooms and
thick slices of tomatoes rolled in -four
and sauted to golden brown. Garnish
with parsley or watercresS, and when
ready to serve, pour over the cauli-
Hover white sauce in which chopped
cheese has been dissolved.
To peel tomatoes, hold the tomato in
Fhe left hand and quickly but firmly
draw the duh edge of pairing knife
over the whole surface. The skin Will
then easily slip off. and the tomato Will
be cool and ready to serve. The old
method of dipping them in scaloing
water is effective. but heats. them too
much, and you have to wait until they
To thoroughly clean spinach, first
wash 1t in warm water. This loosens
the sand and dirt, Then wash in cold
water.
Celery salt is a useful substitute for
celery for fiavoring purposes. Buy some
CELERY seed, spread it ON sheets of clean
white paper and leave in a moderate
oven to get thoroughly dry. Pound to
4 powder. add one-third the quantity
Of salt, mix well, and bottle for use.
Luncheons.
A luncheon consisting of a thoroughly
chilled salad, sandwiches, a fruit des-
Vert, or cake, and beverage is delicious
IN Summer and is very easy to prepare
For another luncheon, mix together
a fourth Of a cupful each of sliced cold
cooked potatoes, chopped smoked salmon,
chopped apples and minced ham, with
3 tablespoonful of chopped anchovy
siIlets. Mix with a fourth OF q cupful
bf mayonnaiSe. Arrange some well
washed lettuce and endiye on q dish
end heap the salad in the center. Gar
hish with slices Of hard-boiled eggs.
Luncheon which begins with a canned
soup, has main course which con-
Hists of 1ellied meat loaf or platter
Of cold cuts, accompanied by crisp
salad and finished with tea or other
beverage and q frozen fruit dessert, is
delicious.
A piece OF orange skin kept in the
Sea canister will add a delicious flavor
10 tea. Tea Is more nourishing for the
sick II made entANely with milk. MAKE
IN the same way as ordinary tea, add
ing the required amount Of boiling milk
10 the tea leaves instead Of water. Do
not leave 70 infuse, but pour out tSnme-
Stately.
Lemonade or other homemade drink
which has 70 be cooled quickly, Or kept
kery cold, should be put in an earthen-
Nare Jar which u wrapped in . cloth
h,rlng out from cold water. Place the
Gar IN q draft so that the water IN the
cloth will eyaporate and 50 cool the
contents OF the Jar.
Salad Suppers.
In salad plate combinations there is
variety In favor, color and texture.
Have on your pantry shelf, ready TO
serve, packaged meats. tuna fish, sal
mon and sardines IN cans, and canned
tongue, corned beef or ham. Veal,
bhicken- or sweetbread mousse, or
coordination Of thsss meats. made into