APPETIZING SUMMER DISHES

A Hot Weather Cookery Programme

Poultry, eggs, fresh vegetables, salads and lighter varieties of meat dishes all find favour.

Breakfast menus should be altered, and prepared breakfast cereals, puffed rice and wheat, or hominy served in place of porridge, and a plentiful fruit course should always be provided for this meal.

For Luncheon

USEFUL as a luncheon dish is this way of serving hard-boiled eggs. Take four of them that have boiled to the right degree, put them into cold water and then remove the shells.

Cut a small slice off the thick end of each so that they will stand upright, and put them on small rounds of buttered toast that have first been spread with finely chopped ham, and a little tomato sauce.

Pour over each egg a spoonful or two of thick white sauce to which grated cheese has been added, and put the eggs into a epiick oven for a few minutes until hot and nicely browned.

An Uncommon Dish

Quite uncommon is this dish which, when finished, looks like a snowy mountain of whipped whites with golden yolks tucked away in it. Take a rather deep fireproof dish and grease it well.

Whip up the whites of four eggs to a froth of such a stiffness that a fork will stand upright in it. Season it with pepper and salt to taste.

Pile this froth rather roughly into the prepared dish and over the surface trickle a spoonful of cream. Slip in the yolks of the eggs – care must be used to keep these un-broken – wherever the fit best, and set the dish in a brisk oven until the yolks are set. The white must be allowed to colour very slightly here and there. Serve immediately.

Ham and eggs should always be served in a special way in summer, and as a rule they are preferred cold. Ham and egg rolls served in the following manner make an excellent dish for a cold lunch. The eggs should be hard-boiled and shelled.

Each eg should then be rolled up in a neat slice of cold cooked ham, the roll secured with a tiny skewer, and the top glazed and ornamented.

The Fish Course

Grate some peeled cucumber, and with each tea- when this is hot add to it 4 teaspoonfuls of very finely mixed onion, 1 teaspoonful each of ground turmeric and chillies, A teaspoon- ful of ground ginger, andteaspoonful of ground garlic.

ICook these until browrned, and then put in the pieces of pigeon with a teaspoonful of salt, and fry them a light brown colour. Now add 2 breakfastcupfuls of water, cover the casserole, and allow the contents to simmer until tender and until the liquid is reduced to about half its original quantity. Serve from the casserole.

Health values that pure fruit juices can give are contained In this attractive sweet course.

Cupful mix a tablespoonful of olive oil, a teaspoonful of grated horse-radish, and a tablcspoonful of cream. Season it with salt and cayenne, add a little lemon-juice and serve very cold. This makes a delightful fish course or supper dish.

Pigeon Curry

YOUNG pigeons, though tender, are often lacking in flavour, and in the estimation of some people are not worth the trouble often bestowed upon them. Yet made into a curry they are useful and delicious. Take four young pigeons and divide each into four pieces.

Into a casserole put 2 oz. Of butter, and Calfs Head Pie, served with a well-made salad, is preferable to a joint for dinner on a hot evening. A delicious one is made with half a cooked calfs head, 6 oz. Of bacon, one calfs tongue (cooked), two hard-boiled eggs, the brains, 1 teaspoonful of chopped parsley, grated lemon rind, 2 tablespoonfuls of bread-crumbs, a pinch of nutmeg, rough-puff pastry and stock.

Cut the calfs head in small pieces, re-moving all skin, bones and gristle. Skin the tongue and cut it in thin slices, and cut the bacon in small strips free from rind and rust. Mix these different meats together and season them well with pepper and salt.

Pack them lightly into a pie-dish, arranging the pieces so that there will be room for jelly stock between.

Then make some brain balls. Chop the brains, add to them the bread-crumbs and parsley, and season with pepper, salt, a little grated lemon rind, and a pinch of nutmeg. Mix well and form into little balls. If too dry, moisten with a little yolk of egg.

Arrange these balls and the hard-boiled egg on the top of the pie, and pour in 2 or 3 tablespoonfuls of stock. The mixture should be piled high in the centre of the dish and away from the sides. Cover with rough-puff pastry and bake in a good oven. Fruit Salads

FTetUIT salads and compotes, never out of season, are especially desirable at this time. Very good is the following. Take four or live large bananas, 1 lb. Of ripe raspberries, some whipped cream, 2 table-spoonfuls of castor sugar, and a little orange or lemon juice. Peel the bananas and cut them in small thin pieces with a silver knife; pick over the raspberries and mash them with the sugar and afterwards rub them through a hair sieve.

Half-fill some custard glasses or small cups with the bananas, sprinkle a little orange or lemon juice over and then cover with the raspberry puree. Put a little whipped cream on the top of each, and serve with finger or other dessert biscuits.

Excellent proportions for a fruit salad are two bananas, a cupful of preserved pineapple cut into cubes, two or three oranges peeled and broken into neat pieces, a cupful of cherries stoned and halved, a cupful of red currants, a cupful of apricot pieces, 6 oz. Of loaf sugar, gills of water and a glassful of claret or of fruit juice.

After preparing the fruits, mix them lightly; boil together with sugar and water until they form a syrup.

Arrange the fruits either in individual cups or in a bowl and pour the syrup over. Let the salad stand in a cold place for several hours before serving.

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