1914. 
THE RURAL NEW-YORKER 
630 
Outdoor Meals. —Since it is the de¬ 
cree of the twentieth century to live out 
of doors as much as possible the year 
round, it is far and away the best place 
to take our meals during the hot months. 
If you have a wide back porch, or a strip 
of green grass in the back yard, where 
you can establish your dining-room, and 
still be convenient to the kitchen, you can 
ask for nothing better. The flies will, 
perhaps, be the only drawback, but since 
these nuisances breed and flourish only 
where food is allowed to stand uncovered, 
and in garbage dumps, and dirt heaps, 
they can be easily abolished, just as mos¬ 
quitoes can be, by draining swampy spots, 
and by preventing unsanitary conditions 
to be fostered on or near the premises. 
If these conditions cannot be entirely con¬ 
trolled, the porch can be screened, or a 
little Summer house, large enough for 
table and chairs, built on the strip of 
green grass, and screened, would be 
ideal; this need not be expensive, and the 
pleasure gained from it in one season 
would more than overbalance the small 
outlay. 
Simple Foods. —Ilot weather meals, 
especially when they are to be served out 
of doors, should not have too many frills, 
just simple nourishing things made a 
little more attractive than at other times 
to tempt flagging appetites. It is the cool 
things we long for most; dishes we relish 
on cool days fail to inspire us when the 
mercury stands at 00 in the shade, and 
a meal of cold meat or fish, salad, etc., 
with say one light hot dish, fruit, and 
some simple dessert, made principally of 
milk and eggs, either chilled or frozen, 
is better than a heavy hot one. The ice 
cream freezer is a perfect blessing to the 
housekeeper in Summer, for it will help 
to furnish any variety of delicious, whole¬ 
some desserts that can be easily and 
quickly made. 
Hot Dishes. —When there must be 
hot meals, plan to have enough food pre¬ 
pared for left-overs, to be utilized in 
tempting cold dishes for the next day. 
Have the meat a roast of some kind, beef, 
veal, lamb, or chicken, that can be 
cooked early in the morning while it is 
cool. A pan of baked beans, served with 
plenty of good Boston brown bread, cot¬ 
tage cheese, and a lettuce salad, followed 
with some simple dessert, makes a sub¬ 
stantial meal, easy to prepare and serve, 
either on the porch, lawn, in the woods, 
or down by the river. A chicken and 
veal loaf is very satisfactory served cold. 
This is an excellent recipe: First remove 
the flesh from the bones of a three pound 
fowl or chicken, and cut into small pieces. 
Wipe two pounds of lean veal; trim off 
all skin and membrane and cut up also, 
then add to the chicken with one-half 
pound of sliced salt pork, and force all 
through the meat chopper. To the meat 
add four cream crackers, rolled fine, one 
cup of milk, three tablespoonfuls of 
lemon juice, one tablespoonful of minced 
onion, salt, pepper and a little chopped 
green pepper. Mix all thoroughly to¬ 
gether, and pack a long narrow cake tin 
even full with the mixture. Lay some 
thin slices of fat salt pork over the top. 
and bake in a quick oven for the first 10 
minutes, then reduce the temperature of 
the oven to a moderate heat, and con¬ 
tinue baking for two hours longer, bast¬ 
ing now and then with a little melted 
butter and hot water. Cool, and remove 
from the tin. 
Making Things Attractive. —The 
garnishing of a dish should receive spe¬ 
cial attention, shredded lettuce, cress, 
parsley, nasturtium blossoms, slices of 
lemon, or hard-boiled eggs, will go a long 
way in giving the cold meat or salad a 
pleasing and appetizing appearance. If 
the meat course is to be cold roast lamb, 
carefully trim and daintily shape the 
slices, then arrange them overlapping one 
another on a chilled platter, and sur¬ 
round with a border of parsley or cress. 
If this is to be a picnic or company dish, 
a border of hard-boiled eggs, cut in halves 
crosswise and deviled, with the parsley 
or cress, will make it a decidedly festive 
pi£ee de resistance. Or, if you are going 
to have lemon sherbet for the dessert, cut 
the lemons into halves, and after scoop¬ 
ing out the inside, cut a slice from the 
bottom of each shell so it will stand 
alone, and fill these with cold cooked 
peas, mixed well with a good salad dress¬ 
ing. and arrange around the slices of 
cold roast beef, or chicken loaf. Mint 
jelly is delicious with cold lamb, so in¬ 
stead of the deviled eggs you might have 
a mold of mint jelly turned out in the 
centre of the dish, and the slices of cold 
meat placed around it. 
Jellied Fish is very nice, too, on hot 
days. Boil any white fish in just enough 
water to cover it, add a tablespoonful of 
lemon juice, a little salt, pepper, two 
cloves, and a bay leaf. When the fish 
is done drain it and flake. Cook the 
Some Canadian Recipes. 
The following recipes without eggs 
might have been more useful earlier in 
the season. The housekeeper will be 
pleased at the size and excellence of this 
simple pudding: One cup of suet, one 
cup of raisins, one cup molasses, two 
cups milk, three cups flour, one teaspoon¬ 
ful soda. Steam two hours. Lemon sauce 
particularly good with this. 
Graham, oatmeal or oatflake cookies: 
Three cups graham, oatmeal, or oatflake 
flour, two cups common flour, one cup 
lard, one cup milk, one cup sugar, one 
teaspoonful soda. Mix lard into flour, 
then add sugar, milk and soda last. 
Ginger cookies: One cup of sugar, one 
cup molasses, one cup melted dripping, 
one cup boiling water, two teaspoonfuls 
soda, two teaspoonfuls ginger, two tea¬ 
I 
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FATING OFT OF DOORS IN HOT WEATHER. 
stock a little lungee or until it is reduced 
to two cups, then pour boiling hot over 
one tablespoonful of granulated gelatine; 
dissolve, and strain the stock. Pour a 
portion of it iu the bottom of a mold, 
cool, and add the fisli; turn the remain¬ 
ing stock over it. and chill. Serve un¬ 
molded, within a circle of sliced cucum¬ 
bers, moistened with French dressing. 
Salads. —A well-prepared salad, chilled 
and attractively served will often tempt 
one to eat when nothing would. Even 
an ordinary one of potatoes can be made 
one of the prettiest of luncheon or sup¬ 
per dishes when served in green pepper 
cases. The salad can be made from your 
own favorite rule. For the pepper 
cases, divide medium-sized green peppers 
into halves, remove the seeds and mem¬ 
brane, and parboil for a few minutes in 
salted water, then drain, chill, and 
fill lightly. with the salad. An¬ 
other pretty form of serving this salad is 
gained by packing the potato mixture 
into the pepper shells while they are still 
hot. after parboiling, then chill, and cut 
into slices, and serve with a spoonful of 
mayonnaise disposed on each slice. There 
is another attractive vegetable salad, 
which tastes as well as it looks, this is 
made by cutting up some well cooked 
string beans; add an equal amount of 
cooked peas, beets cut in cubes, and car¬ 
rots. Pour a little slightly sweetened 
lemon jelly iu the bottom of individual 
molds, let this harden, then fill two-thirds 
full with the vegetables, and pour more 
of the jelly over the top. Chill until 
firm, and serve unmolded on lettuce, and 
pass mayonnaise or a cream dressing 
with it. Still another tempting salad 
is made by peeling little red and yellow 
tomatoes, an equal number of each, lay 
these alternately, one red and one yellow, 
on white lettuce leaves, and cover, just 
before sending to the table, with a sim¬ 
ple oil and vinegar dressing. 
Sandwiches are easier to serve out of 
doors than bread and butter, for they 
save extra dishes. These can be the 
plain bread-and-butter folds when cold 
meat is served, or they can be made a 
substantial part of the meal, by using 
chopped meat, cold boiled eggs, or cheese, 
for fillings. Then there can bo those with 
sweet fillings, to be used in lieu of cake. 
YY hen you want your sandwiches special¬ 
ly nice beat the butter with a wooden 
spoon until creamy and smooth, and cut 
iho slices very thin, remove the crust, 
and cut in fancy shapes or roll. 
ROSAMOND LA.MUM AN. 
spoonfuls vanilla. Stir thick with flour, 
let it stand over night, roll out thin and 
bake. A most convenient recipe. 
Another recipe that astonishes every 
cook who makes it for the first time is: 
IV 2 cup flour, the pinch of salt that 
should go into most recipes, teaspoonful 
of baking powder, or soda and cream 
tartar, one cup of sugar, mixed well to¬ 
gether. Break egg into cup, beat slight¬ 
ly. fill with milk, flavor, add to dry in¬ 
gredients, bake immediately. 
THEODORA C. MOORE. 
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Indian Bead Work 
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This outfit consists of a Patented Loom for making articles, an instruc¬ 
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Every woman knows and appreciates the value of these home-made 
articles. 
Your neighbor needs The Rural New-Yorker. If he is not a reader 
get his subscription. If he is a subscriber get his renewal. 
THE RURAL NEW-YORKER, 333 W. 30th St., NEW YORK CITY 
