| Show chafing dish cooking an ideal method for summer M rB ROPEn diet means good health and good health means beauty say the dl etar tans it there ill any of the year when good health and beauty are at a premium it Is during ana bummer months to mast persons the heated is sufficiently without adding to it will luuy any of the IHs that flesh la heir to our diet has enuch to do with keeping us in this estate of health and happl nesa and eminent doctors are of the opinion that many of the maladies which afflict the community at this season are traceable to overindulgence in fleshy foods without becoming vegetarians in the genbe odthe word to eliminate from our summer niente bome of the meat courses would be highly and at the same time a pleasant pleas axt change from the regular winter bill of fare the and plainest fare IB not unattractive or eoas laUne as it may of ripe fruit milky foods and all of farinaceous dish t s green salads and chicken ettli some cooling sherbets sher bets alitae articles antee up an appetizing appetising appe list of eod tor the fronir uro nir table lenella as a foundation of coup and entrees are not us much ap predated in this country a on the continent and the following recipe for lentil aup may prove a welcome addition to an american housekeepers menu wash and soak one pint of in the montan mont ln after draining etc the water add two quarts of stock and let it gently for two hours or until the lentils are tender melt one tablespoonful of batter in a frying pan and add to it one ellred anlon bome parsley and a bay leaf and fry together t cettl brown put them into the aup and simmer all halt an hour longer take the off the stove press through sieve antum to the kettle and cook until it bolls up again then add salt and pepper and serve with croutons aa an entree lentil cutteta are delicious MIX with one pint of lentils two tablespoonfuls uncooked rice one onion ona ca rrt and ope quart of water boll all the Ingred lenta theether toe ether into paste season with pepper nat hopped pai bley and powdered arbth n out board 41 vide into cutlet shape with a ebarp knife cover the bottom ot ahr pan with oil and after the cut ltv in breadcrumbs bread crumbs make the oil hot na r bwy r i HIB and try the cutlets on both sides until brown serve with tomato biauce ifor a mora substantial cauree he ralpe are to be recommended thicken a la newburg frees the yolk at our hard boiled ases through a sieve and mix them with a quarter 0 a cup of cream add one tablespoonful ot butter and two of flour to aba ess paste with three quarters 0 a cup of cream when smooth and thick add a pint of cold boiled chicken meat a grating of a pinch ot abit and a little paprika just before serving pour in four of abher ry another very piquant way ot pre paring Is ath a allnach aalice to mako abla sauce take a half cup of cream and the mine of stock one of butter and one of flour to this add one pint of ald boiled chicken and a halt cup of cooked season to although alcot flesh arhtur thy etro aliat und luuki n RESULTS particularly sultane addition to a summer menu to cream sweetbreads sweet breads properly first parboil them now for the sauce to a tablespoonful 0 melted butter and one of lour add a quarter of a cup of cream aal a quarter of a cup of chicken stock when this bolls add the sweetbread a aid a half each of salt and twelve chop ped almonds and twelve elsh walnuts may be added or not at the discretion of tie cook arance claims art honors in the making of salads lut her yankee sister Is fast provene a arval in Ms direction the secret of a good alas talas t alca in simplicity of material wise blending of condiments and delicate treatment of the ingredients which must be of the beat there Is an old spanish proverb which says that it takes four persona to construct a salad a prodigal contributes the oil a miser the vinegar a ale 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 are observed M suzanne the celebrated 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 after add them to a dish of kidney beans also cut la dice the whites of two hard boiled eggs a few cut anchovies and a spoonful of opera salt cayenne chopped chervil and tarragon vinegar binding all together with mayonnaise cut some hard bolted eggs in half remove the yolks fill with the and serve on water cress with salt and vinegar the early summer vegetables are particularly if treated in this way and the result la quite worth the rather long preparation very simple to make and really a new comer in the gastronomic world Is spinach balad prepare spinach as or a vegetable and mix through it the bolka ot foai hard boiled eggs seasoned with salt abid cayenne and enough oil to blend well shape into balla and serve white lettuce leavea with mayonnaise among the acael roe and afa a shad roe for twenty in salted water with an onion and a bay leaf cat the roe in slices and cubes and marinate with a of onion aulce mix bubea 0 roe and cucumber together with a mayonnaise and atac the salad upon a bed of lettuce leave gar bishing the sides with sliced cucumbers so much for the biad some one has eald the lord gave the food and the dahll invented th common iron stove and range and one might add an angl thought out the manufacture ot the chafing atah certainly barring the electric range and gas stove the dish 1 the ideal summer cooking apparatus as well as th most up to date all the preceding recipes are adapted to this little india 0 the newest chafing dah 1 ot mm and it has decided advant area over the other metals as it beata quickly and Is easy and to handle A number ot improvements in chaing dish seta have come out lately stef help the chafer wonderfully tha new alcohol lamp Is less wasteful than the older designs and many of the latent spoons ladles and forks have ebony handles there are also some apy dainty cut faasa articles for chafing dish ire it would be extremely smart aim will serva luncheon on a capane equipped porch and ona of the cow win be served in individual chafing althes the sweetbread bread recipe would be nice far this course then the we chafing albe are placed before the sacta thy are au rady for and the aea and ingredient are handed with them while dainty infers are buy preparing the tidbit circulate around the board and a beneral food time ensues the woman who appreciates a novelty will not be alow to take ad vantage ot innovation apropos ot cook lne a heroine in a popular memoir advises all women pretty and plain married or single to study the art ot cookery she further says it you ara an artist in the katch en you will alway be esteemed ELINOR HEWITT |
