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Show j Kitchen and Cable THE SUNDAY MENU. BREAKFAST. Watermelon. Cereal and Cream. Fried Porgies. ' Sliced Tomatoes. Graham Muffins. . . Coffee. DINNER. Chicken Soup. Forequarter of Lamb with Bread Stuffing. Stuf-fing. Green Peas. Beet Tops Boiled. Lettuce and Cucumber Salad. Cherry Tapioca. Wafers. Black Coffee. SUPPER. Chicken Salad. Tomatoes. Biscuits. Raspberries and Cream. Cake. Four Hot Weather Dishes. Coffee Moussee. Soak a level tablespoon table-spoon of granulated gelatine in a fourth of a cup of cold water, dissolve over hot water, add half a cup of strong, clear coffee and three-quarters of a cup of sugar. Stand the mixture in a pan of cold water, stir it until it commences to set, then fold into it a pint of rich cream whipped to a stT. dry froth. Turn into a chilled moulO freeze, and serve garnished with sweetened sweet-ened whipped cream. Cherry Tapioca. Soak , four table-spoonfuls table-spoonfuls of tapioca in a pint of water until the water is all absorbed. Add the juice from a pint of stoned cherries and another small cupful of water ten the tapioca, and cook gently for fifteen minutes in a double boiler. Stir in enough sugar to make it very sweet,' then add one pint of pitted cherries and boil for five minutes. When done, turn out to cool, then set on ice to get very cold and serve with whipped cream. Frozen Fruit Cup. Fill sherbet glasses about three-fourths up with lemon, orange or raspberry ice, and pour over the ice one teaspooful of maraschino wine or sherry, after very ' thin slices of banana and Malaga Erranes hr nther fruits hflvp heen nlaced 1 on the top. Swiss Roll. Take the weight of the j eggs in flour and sugar, and beat the egg yokes with the sugar till it is quite light (this takes about fifteen minutes' beating); then mix in quickly and lightly the warmed and sifted flour and the stiffly whipped whites in alternate alter-nate spoonfuls, and when well blended pour thin on to a tin previously lined with buttered paper, and bake in a moderate oven. The paste should 'bet poured in a layer a quarter of an inch thick. Now lift it out, remove the paper, pa-per, moistening this a little if it sticks, spread the paste quickly with slightly warmed jam. roll it up, brush it over with raw egg yolk, roll it in caster sugar and place it on a reversed sieve till cool. Swiss roll needs watching, as if in the least over-cooked it will brown and harden at the edges, and then will not roll. Some people add half a tea-spoonful tea-spoonful of baking powder for every three eggs, but then it should be used at once, as it dries much sooner than ' the other way; three eggs make a fair-sized fair-sized roll. A Summer Drink. A pleasant summer drink is made by baking three bananas and rubbing them through a sieve; add the juice of a lemon and pour over all a half pint of I boiling water. When cold stir well. sweeten, strain and add a bottle of soda water and cracked Ice. Currant water, too. Is a simple and cooling drink that is seasonable now. Put three table-spoonfuls table-spoonfuls of currant juice in half a glass of water. Sweeten slightly and ice. To prepare the currant juice allow al-low a pint of water to a pint of stemmed currants and one tablespoon-ful tablespoon-ful of sugar. Heat slowly in an earthenware earth-enware or porcelain vessel till the boiling boil-ing point is reached, then let it simmer for five minutes. Strain and cool. Currant Cur-rant jelly dissolved in water is also quite as refreshing. Clam Juice. Clam Juice is particularly welcome, both as a food and appetizer in hot weather. To extract it, steam the clams, pour off the juice, let It settle, and strain very carefully. It can then be reheated and served as bouillon or mixed with milk, seasoned" with celery sauce, and made into a clam shake. Many persons find iced clam juice palatable pal-atable on a hot day. The ice should not be added to the juice, but the juice cooled on ice. |
