Show A COLD C 0 L D PINNER DIN N E R Ri RBY BY CORNELIA C BEDFORD H i i i Give us something cold is the plea on these meltingly hot days das and we are glad to carry out the request It re reQuires requires Quires some hard rd thinking Chinking perhaps but the resultant dinner is sure to be enjoyed Only let us whisper absolutely cold meals are not always easily digested so ought to be the exception rather than the rule Watermelon Hearts Cold Boiled Lobster Sauce Sliced Roast Mutton Mint Jelly Cauliflower Lettuce and Chives Salad Frozen Fruit Fruitt Austrian Coffee t Use Lse a small leg of young mutton Slightly score it in in long parallel lines an aninch aninch anInch inch apart and rub rul In these a mixture of one teaspoonful of salt a half t tea teaspoonful a spoonful of pepper and one quarter of a teaspoonful of Roast at once in a avery avery very hot oven cooking it until fully done For this allow ten minutes for heating i through and eighteen minutes for tor each pound When done chill chIlI quickly and put in the ice box bos it if should have at least six hours that It may ma be l e very thoroughly chilled hilled and firm Have ready two long metal skewers With a very sharp knife cut ut down in the thinnest slices in their original position holding all together by running the skewers through the leg par parallel parallel parallel to the This dish should be garnished with cubes of mint jelly To make the jelly prepare an unsweetened unsweetened J ened lemon jelly with one half cupful of lemon juice of a cupful of water and package of gelatine soaked in cold water to cover then placed over the kettle until dissolved Steep one cupful of bruised mint in one scant cupful of boiling balling water for half an hour strain and add to the lemon mixture Tint Tinta a pretty green with coloring and pour into i shallow wetted mold When firm cut In I i cubes or small fancy fanc shapes and serve I j ij with the meat I i Cut a ripe watermelon into slices crosswise Take out the ripe pink heart and cut In squares or circles cir circles cles Pack in a freezer for an hour before serving or they may be chilled by b stand standing standing standing ing on ice The lobster Is at its best at this sea season season season son and one or more of good size should be provided In selecting make sure Of If purchased ready cooked that the tail tall will spring back when drawn out otherwise It was probably dead before cooking If It alive drop into a large kettle of boiling f water add one tablespoonful tal of salt or oriso orso iso so sea water which is much better and boil from half an hour to forty fort minutes according to size Pull off the claws twist off the tail tall cut through the th soft under shell of the latter anti and and remove the meat In one large piece discard the in intestine Intestine Intestine which runs down its length and cut the meat Into dice From the body shell remove the meat add it to the tail meat and season with salt and pepper Refill the shell and arrange on a platter Pound together one tablespoonful of chopped parsley and one of capers Press out and discard the liquid d mix the green pulp with one cupful of thick mayonnaise if fresh tarragon can be had a little will add much to the flavor of the sauce Serve In a small boat with the lobster and with this course pass small butterer fin finger finger ger rolls With Writh the meat course pass cauliflower Select a large white head remove the green leaves and soak in cold salted water then boil bon place in a saucepan cover with boiling water add a teaspoon teaspoonful ful of salt and a half cupful of vinegar and boil stem downward until the stalk is tender Transfer to a pan of cold coldwater coldwater coldwater water and when chilled separate in tiny branches Over it sprinkle a little lemon juice or tarragon vinegar and stand in the ice box for two hours before dinner A small tablespoonful of finely cut chives should be sprinkled over the crisp lettuce which forms the salad course Add a French dressing when on the table tahle and serve quickly With it pass crackers and thin slices of any mild cheese Fruits of many any kinds are now in the market and any variety preferred may maybe maybe maybe be used for the desert Pound fine a quantity of ice Measure it and to every three measures ad done measure of coarse rock salt snIt Mix this well Chop or mash the prepared fruit and rub It through a sieve Have on hand a cold syrup made madel by l y boiling together for five minutes one pound of sugar and one pint of water Add enough of this to the fruit to make very sweet measure all the dilute with an equal quantity of cold water If the freez freezer er is of the grinding variety put it to together together gether g ther and fill up the space between can and pail with the ice and salt saU mixture Open carefully pour In the prepared fruit recover and slowly turn the crank until the fruit begins to freeze then turn more rapidly until it is very firm Take out the dasher repack the frozen mixture working it down thoroughly with a spoon then cover with paper and the tho cans top pressing It down firmly Drain off a little more than half of the brine and repack the pail pall with ice and salt breaking the former in Inch pieces Cover with burlaps or a piece of carpet dipped in inthe inthe inthe the cold brine and stand in a cold place for about two hours Make some strong clear drip coffee sweeten It well and chill When serving servin put a of plain ice cream in each glass then fill up with the chilled cof coffee coff coffee fee f |