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Show 1 i Chafing Dish Cooking an Ideal 1 f: Method For Summer il ! J : 'I 1 ' flpIl0PER dlet IU0ans Sod ' fiY3 health, and good health CLf,-1 : means beauty," iy the dl- i ctarlans. K there in any V ' time of the yenr when pood ii-'j' ' Ilh and ber.uty are at a premium it feti- , during the summer months. To most ml1 ,ms the heated term is sufficiently Iff, 'mfortable without adding to It wlll-jHl wlll-jHl ' anj' of the Ills that flesh 1b heir to. a r summer diet has much to do with ft1' ''Solnff lls in th,s blC83ed e!,tale of J and happinesB. and eminent doc- Cu" ' are of the opinion that many of W? 77 miladies which afflict the cornmu-k cornmu-k sjt- ot this season are traceable to .rtVindu'sence in fleshy foods. rjlhout becoming vegetarians In the ''4 ' r'rlct sense of the word, to eliminate ' from ur summer menu aome of the sR': iifatcopraes would be hichly beneficial "r.d at the same time a pleasant chsuigo t from the regular winter bill of faro. .'' nt simplest and plainest fare Is not ' tceff-sarlly unattractive or monotonous, Lsiatlnr as it may of ripe fruit, milky fe'!' fjjdsand all klndH of farinaceous dlah-(j dlah-(j ! green vegetables, salads and chick -T ' w 'th somc c0011" sherbets, these tf" f articles make up an appetizing: list of to things for the summer table, j- tv intlls as a foundation of summer fcPgoup and entrees are not as much ap- "$kv&McA ln thls c011"1 aa on thc con" ' JP-inU and the following- recipe for len-' len-' pffuP may Prove a welcome addition t. 10 "an American housekeeper's mnu: 1 I Vah and soak overnight one pint of Jlfntilf. In the morning, after draining attfciitbe water, add two quarts of stock ml 1 Ict il simmer cently for two hours $!' i: until the lentllB are tender. Melt ;' e tablespoonful of butter in a frying g i jlnand add to It one sliced onion, some ' jiriley and a bny leaf and fry together - tnlll brown. Put them into the soup $1 J trA rlmmer all halt an hour longer. Jff ; Take the mixture off the stove, press H :hrour;li a sieve, return to the kottle 1 ' ad cook until It boils up again; then !t lid wit and pepper and sorve with T As an enireo lentil cutlets are dell- doai- Mix with one pint of lentils t J izo Ubl-aspoonfula of uncooked rice, 1 ' cue onion, one carrot and one quart of It wttr. Boil all the insTcdionts together v fcilo a lrf paste, season with pepper, till chopped parsley and powdered d l! rarjorain, turn out on : board and dl- and fry the cutlets on both sides until brown. Serve with tomato sauce. For a more substuntlal course the following recipes are to be recommended: Chicken a la Newburg. Pres3 the yolks of four hard boiled eggs through' a sieve and mix them with a quarter of a oup of cream. Add one tableslpoon-ful tableslpoon-ful of molted butter and two of flour to the egg paste, with three-quarters of a cup of cream. When smooth and thick add a pint of cold, boiled chicken meat, a grating of nutmeg, a pinch of salt and a little paprika. Just before serving serv-ing pour In four tableapoonfuls of sherry. sher-ry. Another veiy piquant way of preparing pre-paring chicken is with a spinach auce. To make this educe take a half cup of oream and the same of chicken stock, one tablespoonful of butter and one of flour. To this add one pint of cold, boiled chicken and a half cup of cooked chopped spinach. Season to taste. Although sweetbreads are of the flesh fleshy, they arc delicato and make a particularly suitable addition to a summer sum-mer menu. To cream nvvcotbreads properly prop-erly nrst parboil thorn. Now for the sauce. To a tablespoonful of melted butter and one of flour add a quarter of a cup of cream and a quarter of a cup of chicken stock. When this bolls add the sweetbreads and a half toaspoonful each of salt and pepper. Twelve chopped chop-ped almonds and trclvo chopped English Eng-lish walnutG may bo added or not, at tlie dlacrotlon of the cook. France claims first honors in the making of salads, but her Yankee sister Is fast proving a rival in this direction. vide into cutlet shape with a sharp Baisasc a, m . , . , - " v?nw knife. Cover the bottom of the frying WMSkmTWG pan with oil. and after rolling the cut- flE3ULTv lots in breadcrumbs make the oil hot pfgf 1 ' m if 1 LITTLE lORE gojWG ' A CEAPING DISH EXPEEIENCE. The secret of a good saind Ilea in simplicity sim-plicity of material, wise blending of condiments and delicate treatment of the Ingredients, which must be of the best. There is an old Spanish proverb which says that it takes four persons to construct a 3alad a prodigal contributes contrib-utes the oil, a miser the vinegar, a wine man the pepper and salt, and a mad man must mix It. Nevertheless, the composite person succeeds very well when the precepts of this old proverb aro observed. M. Suxannc. thc celebrated cele-brated authority on salad making, has composed a delightful vegetable salad a la pompadour. It consists of new carrots, turnips and potatoes cut Into dice and cooked separately In water. Afler draining, add them to a dish of kidney beans, also cut In dice, thc whites of two hard boiled eggs, a few cut anchovies and a spoonful of capers. Season with oil, vinegar, salt, cayenne, chopped chervil and tarragon vinegar, binding all together with mayonnaise. Cut some hard boiled eggs in half, remove re-move thc yolks, fill with the salad and serve on water cress sprinkled with oalt and vinegar. Thc early summer vegetables are particularly appetizing if treated In this way, and the result Is t-MW ' VV, quite worth the rather long preparation. prepara-tion. Very simple to make and really a new comer In .the gastronomic world Is spinach salad. Prepare spinach as for a vegetable nnd mix through It tho sifted yolks of four hard boiled eggs seasoned with salt and cayenne and enough oil to blend well. Shape Into balls and servo on while lettuce leaves with mayonnaise. Among the fish salads shad roe and cucumber is especially good. Simmer a shad roe for twenty minutes In salted water with an onion and a bny leaf. Cut thc roe In hIIccs and cubes and marinate with a dressing of onion Juice. Mix cubes of roe and cucumber together to-gether with a mayonnaise and place the sala.d upon a bed of lettuce leaves,-gar-nlBhlng the sides with sliced cucumbers cucum-bers So much for the saJad. Some one has said, "Thc Lord gave the food, and thc devil Invented the common iron stove and range," and ono might add an angel thought out the manufacture of the chafing dish. Certainly, Cer-tainly, barring the electric range and gas stove, the chafing dish Is the Ideal summer cooking apparatus as well aa the most up to date. All the preceding recipes are adapted to this little Indispensable Indis-pensable of domestic paraphernalia. The newest chafing dish is of aluminium, alumin-ium, and It has dooided advantages over the other metals, as it heat a quickly and Is easy and light to handle. A number of improvements In chafing dish sets have come out lately which help the chafer wonderfully. Tho new ulcohol lamp Is less wasteful than thc older dcslgnw, and many of the latost spoons, ladles and forks have ebony handles. There are also some very dainty cut glass articles for challng dish use. If a summer hostess would be extremely ex-tremely smart she will serve luncheon on a Japanese equipped porch, and one of thc courses will bo nerved In individual indi-vidual chafing dishes. The creamed sweetbread recipe would be njee for this course. When the wee chafing dishes are placed before thc guests they are all ready for lighting, and the seasoning sea-soning and Ingredients are handed with them. While dainty lingers are busy preparing the tidbit gossip circulates around the board, and a general good time ensues. The woman who appreciates appre-ciates .a novelty will not be slow to take advantage of this innovation. Apropos of cooking, a heroine in a popular memoir advises "all women, pretty and plain, married (or single, to study the art of cookery." She further uaya, "If you are an artist In the kitchen kitch-en you will always be esteemed." ELINOR HEWITT. |