Wise planning of the menu lightens the housekeeper’s tas\ on sultry summer days
y HELEN G. CAMPBELL Director of The Chatelaine InstituteAugust11930
Wise planning of the menu lightens the housekeeper’s tas\ on sultry summer days
Women and Their Work
y HELEN G. CAMPBELL Director of The Chatelaine Institute
IN THE spring a young man's fancy may turn to romance, but the thoughts of many others are apt to dwell with pleasant expectancy upon the delights of he approaching vacation, Guide books and road maps give us visions of wide green fields and a foretaste of happy hours in the out-of-doors. And summer usually brings fulfillment of the long-laid plans. It is the holiday season-the time for rest and recreation when most business men and women enjoy a brief respite from the strenuous tasks that occupy the rest of the year.
Why not the housekeeper? True, she may be unable to interrupt her routine, but she can, at least, plan her housekeeping duties in such a way that less effort is necessary and more time is at her disposal for relaxation and enjoyment. Simple menus during the hot months will mean for the homemaker a partial vacation. Moreover, from a health standpoint, such a plan has much to recommend it and all members of the family will benefit from plain fare. Heavy meals are unnecessary and inadvisable, and rich puddings and pastries have small place in the summer meal. Nor need the bill of fare lack interest and nourishment. Orchard and garden offer abundant variety of suitable foods, many of which are at their best in August.
Fruits Are Always Popular
FRUITS for dessert are particularly appropriate, and require a minimum of effort for serving. For many, no cooking is necessary; the delicious flavor of peaches, pears, blueberries, makes them always relished in any meal. Watermelon and cantaloupe, too, are favorites. Currants are sometimes used in this way, and grapes are delightfully refreshing. Fruit salads never lose their popularity, and at this season, it is easy to make varied and most agreeable combinations. Certain other fruits, such as apples and plums, are suitable as a dessert, but are usually cooked when served in this way. Very little
heat is necessary for their preparation—a fact which appeals to the housekeeper on a sultry midsummer day.
What is more delectable than a dish of freshly made green apple sauce? Nearly all the new apples have very tender skins, and they should be cooked without paring. Wash, cut them in quarters, and cook slowly, adding the sugar just before removing the sauce from the heat. Serve them without further preparation or press through a colander or a coarse sieve. If a rather more novel dish is desired, try folding a stiffly beaten egg white into the
A peach sponge with fresh fruit and a “topping” of whipped cream in a delicious hot xueather dessert.
apple. One egg white will give a pleasing lightness to about one pint of the sauce. Other delicious apple desserts can be made with very little trouble. In fact, apples are the stand-by of the Canadian housekeeper during their long season.
Plums are plentiful in the late summer and early fall. There are many varieties which, when freshly stewed, make colorful and tasty end-of-the-meal dishes. Quinces, apricots and other fruits are also in season and are useful to the housekeeper in planning her menu.
Jellied desserts are popular and especially appropriate. They offer possibilities for variety and attractiveness, and can be prepared some time before serving. If the housekeeper wishes to have her dessert ready the day before, or to make it in the cool of the morning, she may decide on a plain jelly, using fruit juices and adding sufficient gelatine to “set” the mixture. Or she may make a gelatine foundation and mold into it various fruits, nuts, shredded cocoanut, small pieces of preserved ginger, or the like. Fancy-shaped molds are inexpensive and attractive; or the jelly may be molded in a shallow square pan, such as the tray of a mechanical refrigerator. It is then cut and served in suitable-sized squares. Whipped cream is a delicious addition. It may be added to the jelly just after it begins to thicken, or it may be used as a garnish, piled lightly on the top of each portion just before it is brought to the table. Or, if a light sponge is desired, beaten egg white may be folded into a plain jelly mixture before it has thoroughly set, and the yolk used in making a custard sauce to accompany the dessert. Prepared jelly powders can be procured in a variety of flavors and are the basis of many simple and elaborate desserts.
Summer is the season, too, for frozen desserts. These can be made at home if the housekeeper possesses either a small ice cream freezer or a mechanical refrigerator. If the latter is used, the amount of attention the dessert requires will depend upon the recipe. Mousses and parfaits, which are the richest of these mixtures, need no stirring. They can be poured into the freezer tray and allowed to stand until frozen, with the temperature control of the refrigerator set for the maximum of cold. The control should then be adjusted to allow a slightly higher temperature in the freezing compartment, and the dessert should be allowed to stand in the tray until serving time. Ice creams and sherbets require agitating in some way while being frozen. They should be stirred, or beaten, at half-hour periods to prevent the formation of ice flakes and an undesirable texture. After the mixture is nearly frozen, it may be removed to a bowl, beaten with an egg beater, and returned to the freezer tray. With this method of freezing, it is usually better to modify the recipe, using slightly less sugar.
If an ice cream freezer is used, a little more time is needed to assemble the utensils, prepare the ice, and to freeze the dessert. The procedure, however, is not laborious. Put the ice in a large canvas bag and crush with a mallet or other heavy flat utensil. Use eight measures of chopped ice to one measure of salt, and when the freezer can is adjusted in the freezer, pack with this mixture, and turn the handle until the ice cream is frozen to a mush. Remove the dasher carefully pack the contents closely with a spoon, cover, placing a cork in the opening of the lid, then repack the freezer with ice and salt in the same proportions. Let stand until the ice cream “ripens.” Various flavors may be used, fresh fruit, crushed macaroons, beaten egg white, or other foods may be added to the ice cream when nearly frozen, making possible a great variety in this popular class of seasonable summer desserts.
MILK dishes, too, are easily prepared.
They are high in favor, partly because of their nutritious qualities, partly because they require little time and trouble for preparation. Junket is simply and quickly made. The junket tablet should be crushed and dissolved in one tablespoonful of cold water, then added to the sweetened and flavored milk, which has been heated to a lukewarm temperature—100 deg. Fahr. It is important that the milk should not be too hot, or the junket will not set properly. If you have no thermometer, a good test is made by letting a drop or so fall on the wrist. The milk should feel warm, not hot. Another point to remember is that the dissolved junket should be combined with the milk quickly, the mixture poured at once into the serving dish, and allowed to stand undisturbed in a warm room until firm. Chill before serving, but be careful not to jar1 the dish when removing it. Packages of flavored junket are on the market and can be used in much the same way. It is not necessary to dissolve them in the cold water. Junket in many flavors may be served plain, but it is especially delicious with fruit, either fresh or canned, and used either as a layer in the bottom of the dessert dish or as a “topping” or a sauce.
Cornstarch puddings are another group which can be made in advance of serving. Custards, tapioca creams, and rice puddings are also appetizing. They may be simple or made very elaborate by suitable additions of fruit or other foods.
The housekeeper, in planning her hot weather menus, must not forget dietary rules, but she will, if she is wise, choose dishes that can be made with little time or effort, and allow her an extra hour for relaxation and freedom from her chief occupation—the preparation of meals for her family.
1 Tablespoonful of gelatine Y Cupful of cold water Y Cupful of boiling water 3 Tablespoonfuls of sugar 1 Tablespoonful of lemon juice % Cupful of grape juice 2 Whites of eggs Marshmallows
Soften the gelatine in the cold water. Add the boiling water to the sugar and boil for five minutes. Pour over the softened gelatine, stir until dissolved, then add the lemon juice and grape juice. Strain. When partly set, beat until foamy; add the stiffly beaten egg whites and beat until the mixture begins to thicken. Have ready a chilled mold garnished thickly with marshmallows cut in quarters. Cover the marshmallows with the mixture, being careful not to disarrange them. When ready to serve, unmold on a chilled serving platter.
1 Tablespoonful of granulated gelatine
Y. Cupful of cold water 1 Cupful of boiling water Y Cupful of sugar Juice of one lemon 2 Cupfuls of orange juice
Soak the gelatine in the cold water for twenty minutes. Add the boiling water and sugar. Stir until the gelatine and sugar are dissolved. Strain and add the fruit juices. Then pour into a bowl and chill. When it begins t® thicken, beat with a Dover egg beater until the mixture
becomes foamy. Pour into a cold wet mold and chill thoroughly. Serve, if desired, with a custard sauce.
Delicate Rice Pudding
Yi Cupful of rice 1 Yi Quarts of water 1 Tablespoonful of granulated
1 Cupful of whipped cream
2 Tablespoonfuls of butter Salt
Yi Cupful of powdered sugar
Y Cupful of cold water
Add the rice to the boiling, salted water and cook until it is tender. Drain, add the butter and sugar, and cool. Soak the gelatine in the cold water, dissolve over hot water and add to the rice. Fold in the whipped cream. Turn into a mold and chill. Serve with plum sauce.
1 Cupful of sugar Yi Cupful of water 1 Cupful of plum juice and pulp
1 Tablespoonful of lemon juice Few grains of salt
Boil the sugar and the water together for three minutes. Add the fruit, lemon juice and the salt. Reheat and serve without straining.
Pears (1 cupful of pulp)
2 Tablespoonfuls of lemon juice Yi Cupful of sugar
1 Tablespoonful of gelatine
Y Cupful of cold water
Yi Cupful of whipped cream
Y Cupful of boiling water
Pare and remove the cores from the pears. Crush and press through a coarse sieve. Add the sugar; then the lemon juice and rind. Soften the gelatine in the cold water, add the boiling water, and stir until dissolved. Then add to the pear mixture. When the mixture begins to thicken, fold in the whipped cream, turn into a cold wet mold and chill.
3 Tablespoonfuls of cornstarch % Cupful of sugar
1 Cup ul of boiling water
2 Egg yolks
1 Teaspoonful of butter
4 Tablespoonfuls of lemon juice Grated rind of one lemon
Mix the cornstarch and the sugar. Add the boiling water and cook, stirring constantly for five minutes. Beat the yolks of the eggs, and into them stir the hot mixture. Cook over low heat until the mixture thickens, then remove and add the butter, lemon juice and rind. Cool and fold in the stiffly beaten egg whites. Pile lightly in serving dishes and chill.
1 Quart of apples 1 Pint of water Juice of one orange Juice of one lemon 1 Cupful of sugar 4 Cupfuls of water 1 Egg white
Boil the apples in one pint of water until soft. Rub through a sieve, add the orange and the lemon juice, the sugar and four cupfuls of water. Beat well and freeze. Add the well-beaten egg white, when the mixture is nearly frozen.
1 Junket tablet
1 Tablespoonful of cold water
2 Cupfuls of milk
Y Cupful of sugar
Y Cupful of boiling water Yi Teaspoonful of vanilla
Crush the junket tablet and dissolve in the cold water. Put the sugar in a small saucepan and heat, stirring constantly until it is melted and golden brown. Add the water and stir until the sugar is dissolved. Add the milk to the caramel syrup and then heat until lukewarm, not hot. Remove from the stove. ¡Add the dissolved tablet and the vanilla and turn at once into individual dessert glasses. Let stand in a warm room until firm; then chill before serving. Add a topping of marshmallows cut in pieces and mixed with whipped cream.
Peach Ice Cream
1 Pint of cream 1 Teaspoonful of vanilla Cupful of sugar % Cupful of crushed peaches
Mix together the sugar, cream and vanilla. Freeze. Add the crushed fruit when the mixture is nearly frozen.
1 Cupful of milk 1Y;¿ Tablespoonfuls of sugar Salt 1 Egg Flavoring Stale cake Bananas
Scald the milk in a double boiler. Beat
the egg slightly and add the sugar and the salt. Stir the hot milk into the beaten egg. Return to the double boiler and cook, stirring constantly until the mixture is thick enough to form a coating on a cold spoon. Remove at once and strain into a cold dish. When cold, add the flavoring. Pour this over the stale cake and bananas which have been arranged in alternate layers in the serving dish.
Jellied Fruit Salad
1 Tablespoonful of gelatine M Cupful of cold water 1 Cupful of boiling water Vi Cupful of sugar
Shavings of lemon rind M Cupful of lemon juice
Soften the gelatine in cold water. Mix together the boiling water, the sugar and the lemon rind, and boil for five minutes. Pour this over the softened gelatine, stir until dissolved, and add the lemon juice. Strain. Turn into a moistened mold. When partially set, add fruits such as sliced bananas, peaches, grapefruit, grapes and nuts. Chill and serve with whipped cream or custard sauce.
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