LUNCHEON DISHES FOR HOT WEATHER.

Dominion, Volume 1, Issue 112, 4 February 1908, Page 3

LUNCHEON DISHES FOR HOT WEATHER.

Jellied Lamb and Pease.—Slico thin .some" cold roast lamb,-and tako off.all.the fat. -Make a cupful, ■ of 1 "stock.-by'.using a ' " ''vtea'spoonfiil of . beef ..extract,', a .largo •cup of .< -; hot .waterj iittle onioii/.,and parsley; " . cook iallHogether.' five _.Dissolv'o a: . heaping, t'ablespoonful;. Y.of'• gelatino in cold water,-; and'pour on it .the. ho'tf .stock; 'stir . well,iand Put .'.the: slices of- lamb into a plain mould with pease,, in layors, it you have.';any -;'mint'. sauce sprinkle tliis" iu also"; if -rieity,add 'a/sprinkling of"lemoii/juice. . Pour oil'the. jelly,, and let it/ha'rderi. i; :' . Vea'l and Ham Pie.—Get half a pound of - veal,from-.the'sliiri and.a large knuckle,-'and' ti?6\\"thin>.ailipe"sr-of.-Jiam';^pufc:-all/firp^ •;afte^.cutting' ; tho i ' nieat ' : into'.". strips and removing 'tho tatf and simmer in water euough to cover until itvis very tender. . Dissolve 'a largo , teaspooriful .• of -'gelatine. ]■ Have ready, some rich, thin 1 pio. crust also. . Put ■' ■ ■ ■ the meat into £ baking-dish', in layers, pour the .hot' stocky over' /tHe "'gelatine, , season, strain, and pour, all in. ' Put on the crust, ; making an opening tor and bako , _ brown.; set away till very cold and firm; Vv i.* Eggs' and Tomatoes.-rPeel; some -'small, /round/-tomatoes,.: and-then scoop/ !of ; the/'inside/' ■a .teaSjjooiifuJ of seasoned' bread crumbs mto bit'of butter, and drop in a raw, uilbroken egg ;, cover-with- :'" a little cheese,' and .bake .till'the '.egg-is. sotr . Deviled Eggs and Ham.fr-Boil hard: four or Diore eggs,: cut- tlienrinto halves, and tako f.-;-,;:out\.the/^blkß.''-;^'.Mash'/ ; - these; and /season /with'a little dry. mustard,< pepper,? ahd.isalt: ■ Chop a cup of cold ham, • aiitl - .Kako some rounds of toast - and a cup of whito.'/sauce. I Spread .the-toast' .with ;a. little/white vsauco - first, then with tho.ham; wet . tho yolks' with - . tho-Bauco very slightly,/and; fill _the halves,heaping each- one well; put one on .'each /' round of toast, pour /the sauce "around on the platter, heat well, -and serve. • Fried Tomatoes and Eggs.—Gut some thick slices of tomato, dip r each/ into • llour. sea- ' ; sbne<l with salt, and pe'per,/ and .fry.. Make .. some'founds of toast ;■ butter those,- lay tha i tomatoes.on their/,:and put a poached egg'on each; sprinkle ivifch chopped.parsley. - s Breacfrboxes.r-Cut.,- sonio .rather /I '.stale bread into slices two inches/thick, iind then • into squares; cut.'off ;all.-the crust';: drop . th'eso\ into/ deep fat/and; cook, light/browii, or ■spread them with butterand brown in "the oven. ; -Heap : each with / creamed fish or, meat/or Vegetables,'.and serve ; hot.:^^ • Itice Crusts.—Mix a cup of cold boiled rice : .with' the beaten yolk, of, air egg, season with ; salt, and• press like pie crust-into patty-pans. Bako brown, - and fill .with creamed pease or.seasoned scrambled eggs; or uso for creamed chicken. .. •' A: Substantial Dish, .combining. • Fish arid S:ilad.—pick up any cold fish, wet with a little unsweetened lemon jelly or the' fish .stock suggested-- before, and press into ,a ; , baking-powdef, can.' When firm slico arid arrange on a platter, with a spoonful of stiff mayoniiaisb; on, each pieco. All around , tin ~ edge.lay sliced cucumbers, with a border ol / V green watercress/ .".Pass ; more mayonnaise. . 'i'liis is an especiallyrpretty'dish. ■ . - ■:.■'■ Cheeso/ and Vegetable Salad.—Slice. _ thii: I some lie^ledi.tomatoes: and cucumbers. - Make a quantity of / creamrcheesd balls, and heaj ..'these on. lettuce '-Kea'rts .-in/the middle, of i fiat dish, and put little -piles of alternati 'oucunibers and tomatoes, around; cover wit!

French dressing. Tho. cheese balls may be plainer mixed with chopped'mits. \ ■> .Tomatoes Surprise. — Peel, some .- firm, round .tomatoes, and ivben cold scoop-out the centres. Fill'with cold chopped vegetables, : such.as. cooked,cauliflower or- cucumbers; or oelery. jDorer.'; tho - top ... smoothly with mayonnaise, and cross two strips of sardines on: top, Arrange on a; dish with lettuce.' , Potatorball Salad.—Peel some largo potatoes, and.'with a., vegetable-scoop .cut-into, small balls.' Cook these in ; sa,lted. water, being careful not to let them fall 'apart'. Cool, 1 , and pile several in a .lettuce-"cup; arrange tbeso cups on a dish, sprinkle with French' dressing,' and then with chopped parsley, and pass mayonnaise. It is a good plan to put half' a ciip. 'of 'chopped nuts ' into' tho mayonnaise) used on'this simple salad. . Delicious', BeetSalad.—Cut into small cubes somo cold boiled,beets; put littlo piles of theso mto'lettuce"cups, and add a spoonful of."mayonnaise to each, 'and then four-or five capers or a half-teaspoonfiil of' chopped ■"•lives.