women and their work

These Hot Weather Dishes Will Stir Jaded Appetites

When the dog days come and the housekeeper knows she must have variety in her meals, menus such as these are invaluable.

August 15 1926
women and their work

These Hot Weather Dishes Will Stir Jaded Appetites

When the dog days come and the housekeeper knows she must have variety in her meals, menus such as these are invaluable.

August 15 1926

These Hot Weather Dishes Will Stir Jaded Appetites

When the dog days come and the housekeeper knows she must have variety in her meals, menus such as these are invaluable.

EDYTHE B. REES

WHEN the thermometer registers around ninety degrees, rich pastries, fried meats, and in fact, all heat-generating foods, do not satisfy the capricious appetites that are a result of the hot weather, and menus should include tempting salads, delicate clear soups, plenty of fresh fruits and vegetables, and always a pitcher of some refreshing cool drink in the icebox!

“A salad a day” is a very good slogan to follow when trying to think of something for lunch or supper. Salads may range all the way from those that are a meal in themselves, such as chicken or the molded fish salads, to light, delicate mixtures of fresh vegetables such as cucumbers, tomatoes, lettuce, radishes, watercresss and so on. Fruit salads are also very appetizing. Salad dressings may also be varied in many ways to add to the attractiveness of salads. For instance try adding two tablespoons of chopped hardboiled egg, one tablespoon chopped pimiento, and one tablespoon chopped pickle to two cups boiled dressing! This is a most pleasing variation when used with tomato jelly salad. A cup of whipped cream folded into two cups of cooked dressing makes a most delicious dressing for fruit salad. The flavor of beet salad is enhanced by using horseradish dressing; two cups mayonnaise dressing, to which is added four tablespoons horseradish, which has been mixed with an equal amount of water.

You will be surprised at the amount of time saved if you devote just fifteen minutes each day to the planning and ordering of your meals for the next day. You can prepare desserts and cold molded salads ahead of time also. All these things save the wear and tear on our nervous systems.

A WEEK’S MENU

SUNDAY

Breakfast

Grapefruit with Strawberries Cream of Wheat French Toast with Currant Jelly Coffee or Milk Luncheon

Rolled Tenderloin Roast Roast Potatoes Fresh Peas Tomato and Lettuce Salad Maple Parfait

Salted Nuts Mints

Dinner

Molded Vegetable Salad Cheese Biscuits Angel Cake Iced Chocolate

MONDAY

Breakfast

Shredded Wheat with Bananas and Cream

Scrambled Eggs Toast

Coffee or Tea Luncheon

Cheese Fondue on Toast Raisin Bread and Butter Sliced Peaches and Cream Iced Tea

Dinner "

Sliced Meat Loaf Creamed Potatoes Spinach Molded Grapefruit Salad Rhubarb Shortcake Demitasse

TUESDAY Breakfast Orange Juice Cornflakes and Cream Bacon Hot Rolls

Coffee or Tea Luncheon Pineapple Salad Parker House Rolls Maple Layer Cake Milk Dinner

Macaroni and Cheese au Gratin Tomato Jelly Salad Cafe Mousse Fruit Punch

WEDNESDAY Breakfast Cherries on the Stem Boiled Eggs Muffins

Coffee or Tea Luncheon

Asparagus and Eggs au Gratin Cabbage Salad Brown Bread Canteloupe Milk Dinner Fruit Cocktail

Roast Veal Mashed Potatoes Buttered Beets

Fruited Jelly and Whipped Cream Iced Coffee

THURSDAY Breakfast Stewed Rhubarb Bran Cereal with Cream Poached Egg on Toast Coffee or Tea Luncheon Ham Mousse Salad Baking Powder Biscuits Almond Cornstarch Pudding Milk Dinner Roast Chicken

New Potato Balls with Parsley / Butter Sauce Green Beans

Lettuce With Russian Dressing Sponge Cake with Icecream and Butterscotch Sauce Iced Coffee

FRIDAY

Breakfast

Strawberries and Cream Grapenuts

Hot Buttered Toast Marmalade

C offee or Tea Luncheon

Chicken and Pineapple Salad Cheese Straws

Rice Pudding with Custard Sauce Dinner

Salmon Loaf with Mayonnaise Dressing Creamed Asparagus Hot Muffins Lord Baltimore Cake Iced Tea

SATURDAY

Raspberries and Cream Toasted Bacon Roll Coffee or Tea”

Breakfast

Luncheon

Banana and Nut Salad Cream Cheese Sandwiches Watermelon Milk Dinner

Potato Salad Cold Ham

Cold Date Muffins Strawberry Shortcake Iced Chocolate

Maple Parfait—One cup maple syrup, five egg yolks, one pint heavy cream, Y teaspoon salt.

Heat maple syrup to just below boiling point. Beat eggs slightly; continue beating while slowly adding hot maple syrup. Cook over hot water, stirring until mixture thickens. Strain and cool. Whip cream until stiff. Fold in syrup mixture and salt. Place in a chilled mold. Cover with waxed paper. Fit mold cover on tightly. Pack in a mixture of two parts ice to one of salt and let stand three hours.

Tuna Fish Loaf—Four cups tuna fish, one cup celery, chopped, two tablespoons chopped onion, two tablespoons chopped pimiento, two tablespoons minced parsley half cup chopped olives, two cups cooked salad dressing, two tablespoons gelatine, four tablespoons cold water, one tablespoon salt.

Flake tuna fish in pieces, place in a sieve and pour boiling water over it. Drain thoroughly and cool. Add celery, onion, pirriiento, parsley, olives, salt and salad dressing and mix thoroughly. Soak gelatine in the cold water five minutes and dissolve over boiling water. Add to the fish mixture, stir well and turn into a large mold (or individual molds) which has been dipped in cold water. Chill thoroughly. Remove from mold, slice about one-half inch thick and garnish with celery curls and pimiento cut in fancy shapes. Serve with Cooked Salad dressing.

Molded Grapefruit Salad—One and a half tablespoons gelatine, quarter cup cold water, half cup boiling water, half cup sugar, two tablespoons lemon juice, one cup apple, diced, two cups grapefruit pulp and juice, half cup chopped walnuts.

Soak gelatine in the cold water five minutes. Add boiling water and sugar and stir until dissolved. Add apple, grapefruit, nuts and lemon juice and mix thoroughly. Put into individual molds which have been dipped in cold water. Chill thoroughly. Remove from molds and serve on lettuce leaves, garnished with whipped cream salad dressing.

Tomato Jelly Salad — Three tablespoons gelatine, half cup cold water, two cups stewed tomatoes, half bay leaf, two whole cloves, one teaspoon sugar, one teaspoon salt, eighth teaspoon paprika, two slices onion.

Soak gelatine in the cold water five minutes. Cook tomatoes, bay leaf, cloves, sugar, salt, paprika and onion together for ten minutes. Add the gelatine and mix thoroughly. Strain. Turn into one large mold, or individual molds and chill. Remove from mold and serve on crisp lettuce with special dressing.

Asparagus and Eggs Au Gratin— One dozen asparagus tips, six hard cooked eggs, two tablespoons butter, two tablespoons flour, quarter teaspoon salt, quarter teaspoon celery salt, one and a half cups milk, half cup buttered crumbs, one third cup grated cheese.

Shell the eggs and cut them in half, lengthwise. Make a white sauce. Butter a baking dish or casserole and sprinkle the bottom and sides with half the crumbs. On this place a layer of the eggs with the flat side down. Pour a little of the white sauce over the eggs and then add a layer of asparagus tips, more sauce and another layer of eggs until dish is filled. Sprinkle top layer of sauce with paprika and the remainder of the crumbs well mixed with the grated cheese. Bake in the oven until cheese is melted and slightly browned.