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Show OFA JUNEDAY DINNER Juliet Corset Tells How to Cook and Serve It Interesting to Housekeepers. ' SOME VEEY USEFUL INE0SMATI0N. Just What Sort of a Meal Is Most Appropriate at this Time of Year. j l HE question which most often f troubles tho hoiisewifo is that of tho daily dinner what to provido for tho family appetite, appe-tite, that never fails, morninir, noon and night. Above all, what to choose for the principal princi-pal meal of tho day, whether Jm k conies at noon or at night. It is my purpose to here give a good, fair selection of dishes likely to satisfy the average American, the materials for which can be found in nearly every part of the country. At this time thero is inch an abundance of canned goods generally gen-erally available that vegetables ran be included in all bills of fare; and to such perfection is their preparation brought that, with a well made sauce, they can hardly be distinguished from the fresh growth. The use of sauces is of great importance import-ance in varying tho flavor of different foods, and in increasing their economic value. Our present concern is with the selection of a good summer dinner. As many Americans do not use soup and fish habitually, we shall not givo both upon the same bill of fare unless some special occasion is in question. . . . . Broiled Fish Filets. Bermuda Potatoes. Asparagus. Peat. Shoulder of Lamb, with Mint Sauce. Fresh Tomato Salad. Strawberry Cream Cups. If any of the ingredients required in these recipes are not available, some substance sub-stance may be used which will produce a similar result, or at least make a savory and palatable dish, acceptable to those before whom it is to bo placed. In the first recipe, for instance, any fresh fish will serve the purpose in place of the sea food for which the formula calls. FISH FILETS BROILED. Upon the sea or lake board any fresh fish may be split down tho back, the largest bones removed and the head, tail, fins and entrails trimmed away; either the fish may be cooked in this form, or the flesh may be cut from the spine in two pieces, each comprising one-half one-half the fish; these pieoes can be laid, skin down, upon the cutting board, a firm hold taken with the left' hand of the nearest end, the blade of a sharp, thin knife sunken through the flesh down to the skin, but not through it, the knife blade gradually flattened against the skin and pushed back with it away from the end held in the left hand until the flesh and skin are smoothly separated. These pieces of fish thus freed from skin and bone are called filets; they may be broiled, fried or baked, at choice, and served with salt, pepper and butter, or lemon juice and parsley, or with any sauce preferred. SALAD AND VEGETABLES. ' The salad specified above is of fresh tomatoes, made quite cold upon the ice after being washed clean, or scalded and peeled. They maybe served whole or sliced; either alone or laid upon lettuce leaves or water cresses; the taste is consulted con-sulted in seasoning them with salt, pepper pep-per and vinegar, or with sugar and vinegar vin-egar or with a little claret. The vegetables are new potatoes, washed clean with a cloth or brush in plenty of cold water, and then boiled-only boiled-only until just tender in salted water, and kept hot under a folded towel after draining off the water. The asparagus u the small green variety, va-riety, well washed, the tender portion cut in small bits, and boiled only until tender in salted boiling water. As a rule, American cooks boil vegetables too long. They should be drained from the boiling water as soon as they are tender enough to eat. If green, like the asparagus aspar-agus tips, they should be thrown into a vessel of cold water for a few moments to set their color and preserve their form; then they can stand until ' it is time to serve them; drain them, reheat them as quickly as possible, either with sauce or butter, salt and pepper, and serve them at once. ROAST LAMB WITH MINT SAUCE. This favorite summer dish for Americans Ameri-cans is seldom served in its prime condition, con-dition, because housewives are apt to forged two things; first, that such a delicate deli-cate and immature meat as lamb is more likely to spoil from exposure to unfavorable unfavor-able temperature than beef or mutton; and, second, that it must be perfectly cooked to preserve all its flavor. 'No confusion of taste should be created by a mixed seasoning or by stuffing it; use only salt and pepRer, after the surface has been browned in the hottest possible oven, and either its own brown gravy or a good mint sauce. Some of the bones maybe removed to facilitate carving, the vein of tho neck cut carefully out, the joint tied orskewered in proper form, the surface wiped with a clean, wet cloth, and the meat then placed in the hottest possible oven and quickly browned, or before a very hot open fire, and after browning seasoned. When cooked to the desired degreo the lamb can bo kept hot while the drippings ia tho pan are mixed over the fire with dry flour, a heaping tablespoonful for each pint of gravy, and two or three of drippings; drip-pings; when the flour is quite mixed 1 boiling water is to bo stirred in gradually, gradu-ally, until the proper gravy ia produced, which must boil thoroughly, be palatably palata-bly seasoned, and then served in a gravy boat. j Mint sauce is made by mixing a cupful cup-ful of fresh mint, finely chopped, with the same quantity each of vinegar and sugar, cold or hot, as the intention is to serve it. . ,. . STRAWBERRY CREAM CUPS. " The cream suitable for French cream candies is made by mixing a cupful of cold water with the white of a fresh egg and confectioners' sugar to a paste which can bo molded into little cups, in each of which a ripe strawberry is placed. Juliet Corson. |