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THE OSHAWA DAILY TIMES, WEDNESDAY, JUNE 26, 1929 Midsummer Days Are Here; Plan Your Vacation in Advance No More Cooking On Sundays Telling How, with a Little Forethought the House- wife's Sabbath can be Made a Real Day of Rest in Summer * (BY KATHERINE M. CALDWELL in MacLean's Magazine) The week end which releases the paterfamilias from business and frees the student members of the family from classes, should permit the moth- er of the houschold at least sufficient leisure to enjoy the spirit of free- dom with the others. Too often she is so imbued with the idea of making something of an occasion of the fam- ily Sunday, that she gives herself more work than ever, instead of find- ing a greater opportunity for com- panionship and rest. ; Hospitality, too, makes its Sunday demands frequently on the average household--with, perhaps, more of the burden than the pleasure of falling upon the hostess. ; A satisfactory compromise between the desire to do well by family and guests, and the need to deal fairly by herself is fortunately possible, but the homemaker herself must effect it. She must plan well ahead and with an eye to as much forehandedness as possible in the matter of actual preparation. Every food on the Sun- day menu should qualify for its posi- tion by a readiness to be all or par- tially prepared well in advance. You may not hold a brief for the entirely cold meal--too much cold food is undoubtedly a mistake, even in the hottest weather--but an occa- sional cold meal can do no harm and may be exceedingly tempting. And, of course, it is very easy to introduce one or two hot items, choosing those that are casiest of preparation. A hot soup, preceding a cold main course, will stimulate digestion and is an ideal menu for any but the very hottest day. Perhaps you will get the meat cookery out of the way on Saturday, but will prefer to serve hot vegetables along with your cold cuts. A hot beverage, too, helps to equalize the balance when most of the dishes are cold. Suggestions for Sunday There are several types of Sunday menus, then, which will meet the necessities of the casc in various ways--the all-cold courses, the hot accompaniments or minor courses planned around a cold main dish, or if a genuine hot dinner is preferred, the menu that features things that may be almost ready, and others that we quickly and easily cooked. Three such menus, one to illustrate the Sunday dinner belonging to each of these types, are offered as examp- les. The first is the kind of meal that can be prepared completely by. Sat- urday noon, It is a delicate gelatine mold, attractive to the eye, zestful in flavor and entirely satisfying. A salad of cucumber and tomato almost automatically suggests itself for service with the fish, The cucum- bers, when pecled, are thinly sliced, tossed into cold water and placed in the refrigerator. Small, even-sized to- matoes should be plunged into boiling water for a couple of minutes, then into very cold water; after which the skins will come off very easily. The small whole tomatoes are very at- tractive served this way with the bor- der of cucumber slices, if nicely chill- ed. The. lettuce can be washed as soon as it comes from market, rolled up in waxed paper or a fresh tea towel and put in a cold place--it will become delightfully crisp, ready for use at a moment's notice, A jar of your favorite salad dress- ing, made perhaps a day or two earl- ier, will usually be wanted for the week end--it is so helpful with sand- wiches for the outdoor meal or for Sunday's tea or supper, The whole wheat biscuits can be made on Saturday and served cold, or they can be very lightly brushed with milk and re-heated in the oven, Or still again, they may be mixed early on Sunday, during breakfast preparations if you like, shaped and put in their pans ready for baking, placed where they will be kept very cold; they may be popped into the oven about twelve minutes before serving time, Ice box cake must be given twenty- four hours to set, so it is an ideal sweet to plan for the day-before preparation, Stuffed dates give a fest- ive touch and are very good food as well; they are more interesting if two or three fillings are used in them, A hot beverage might be very wel- come when it fitted into the general scheme of things, but a fruit punch might supplant it or be offered as an alternative. The second is a compromise meal, A cold beef loaf is most appetizing, if well made; it could he used very nicely as a substitute for the fish mousse in menu number I, with a salad accompaniment, In number II menu, I have suggested the use of hot vegetables with it, and either a hot or cold soup as a preface, Can- ned soup, turned out, diluted and left in the refrigerator until required, is heated in a very few minutes; or if you would serve it cold, you can still use canned soup, if you choose one of the clear stock soups, diluted, sea- soned a little more highly--because the thorough chilling given a soup of this kind nullifiies some of the flavor--and_ enough gelatine added to set the soup very delicately. It can be served in chilled bouillon cups, or is very attractive if served in the double glasses employed for fruits, the inner glass filled with the deli- cate soup jelly being surrounded by cracked ice in the larger grapefruit glass,. I have suggested the use of a pine- apple salad accompanied by crackers and cream cheese, A mayonnaise dressing, preferably with a little whipped cream folded into it, or a sweet fruit dressing or simple French dressing, might acc y the salad. A good cup of coffee and some wal- nuts to crack seem to add just the final touch to this pleasant meal, The third menu suggests a hot main dish that carries with it that atmos- phere of "something special for Sun- day" which many homemakers fecl is cssential. It is not an exacting dish to prepare, however; most of the work can be done ahead and less than an hour should put dinner on the table, The melon cocktail is merely a mat- ter of small balls scooped out of ripe lemons with a little French potato bal] cutter, or you can use a small coffec spoon, The melon should be well chilled and a few drops of lemon juice will improve it for most tastes. The chicken pie can be at least three-quarters ready on Saturday, The chicken should be simmered un- til tender and cooled in the soup; the pastry--a rich flaky paste--can be mixed and left rolled up in the icebox, where it will be improved by a thorough overnight cihilling, It will only remain to make the sauce to cover the chicken, add the pastry top and bake the pie. The vegetables are designed to be finished in the oven, since it will have to be lighted anyway for the chicken pie; but they too, can be well on the way toward readiness; the celery can be stewed, only needing to be mixed with white sauce and covered with buttered crumbs from the jar of dry crumbs that should always be in readiness. The potatoes should be baked on Saturday, scooped out and filled, The salad is casily assembled and the pudding is a very delicious one which, although it may be eaten hot, is also a treat when served cold, * * LJ Menu Number 1 Fish Mousse Cucumber and Tomato Salad Whole Wheat Biscuits Ice Box Cake Stuffed Dates Fruit Punch or Hot Beverage LJ * Menu Number 11 Hot or Cold Soup Cold Beef Loaf Potato Puff Buttered Beets Pineapple Salad, with Crackers and Cream Cheese Walnuts Coffee * Menu Number III Melon: Cocktail Deep Chicken Pie Scalloped Celery Baked Stuffed Potatocs Shredded Lettuce, French ; Dressing Cold Baked Lemon Pudding Iced Tea x x # You can use either cold cooked fish, Serving the people of Oshawa and vicinity for 39 Years For Cafes And Home Consumption WELL-EREAD folk have got the habit of de- manding TOD'S Bread. On their own tables or at the restaurant they regard it as an indispens- able accessory to the perfect meal. Made in big, golden-brown loaves, crisp, fresh and delicious it is a daily favorite with lovers of good food. From the sanitary bakeries of-- The Largest and Most Sanitary Bakery in Oshawa "Rich as Butter--Sweet as a Nut" D. M. TOD'S Bread Limited Instead of a sweet in this menu, | What could be more enjoyable than a cool lunch, under a shady tree, on a glorious Mid-summer day. or canned fish for this gelatine mold; a number I can of salmon answers very well, Make a boiled dressing first, using: % cupful milk 2 teaspoonfuls sugar 1 teaspoonful salt 2 teaspoonfuls flour 1 teaspoonful mustard Few grains cayenne 2 egg yolks 2 tablespoonfuls melted butter % cupful vinegar In addition: 1 tablespoon gelatine 2 tablespoonfuls cold water 2 cupfuls fish Scald the milk in a double boiler; | mix well the sugar, salt, flour, and scasonings and stir the milk into them, then return to double boiler and stir until smoothly thickened. Beat egg yolks slightly, stir some of hot mixture into them, return to double boiler and cook a moment longer, adding the melted butter. Lastly, add the vinegar. Have ready the gelatine soaked in the cold water, Dissolve this in the hot dressing, then strain the mixture, combine with the fish, which has been carefully flaked with a silver fork and freed from all skin and bone. Let mixture stand near at hand so that it can be conveniently stirred oc- casionally until it begins to set: then turn into mold wet with cold water and chill, i. Whole Wheat Biscuits 134 cupfuls whole wheat flour ¥% cupfuls white flour 42 teaspoonful salt 4 teaspoonfuls baking powder 3 tablespoonfuls shortening # cupful milk Mix dry ingredients well together; cut in cold hard shortening with a knife and add the liquid, mixing Quickly and lightly, Turn out on oured board and press or roll to 3 inch thickness; shape with small cut- ter. Bake in hot oven, 450 deg. Fahr, for about twelve minutes. If desired, dough may be mixed early and kept well chilled in coldest compartment of refrigerator until just before sery- ing, when pans are put into hot oven. hocolate Ice Box Cake 8 ounces sweet chocolate 3 tablespoonfuls sugar t cupful water 2 dozen lady fingers 4 eggs Vsteaspoon vanilla Put the chocolate, water and sugar 'in double boiler and cook until melt- ed. Beat egg yolks well and stir in- to them a little of the hot syrup, then return to rest of syrup and cook a few minutes more, stirring constantly, to thicken egg. Cool. Beat egg whites stiff, add vanilla and fold into cooke:l mixture, Have ready a serving dish lined with split lady fingers; turn { half of the custard mixture into the dish, lay a layer of lady fingers on i the surface, then pour in rest of mix- ture. Chill over night, x % * Cold Jellied Soup Dilute one can soup, adding equal quantity of water, or for a very con- centrated soup, twice as much water. To three cupfuls of liquid, allow 34 of a teaspoonful of salt, 34 of a teas- poonful of pepper, one teaspoonful of minced onion. Add these seasonings to soup and water, and bring to boil, Have ready one tablespoonful of gelatine soaked in a little cold water; dissolve in the hot soup. Strain, When mixture has cooled, put in cold place to set. Loaf 1 pound freshly minced round steak 2 cupfuls fresh bread erumbs 1.small oncion, chopped fine J teaspoonful salt 14 teaspoonful pepper i 1 teaspoonful grated lemon find 1 tablespoonful chopped parsley 1 egg n Mix all ingredients thoroughly and if not quite most enough, sprinkle with a spoonful or so of milk or wa- { ter. Shape into a loaf, put in roast- | ing pan with plenty of dripping, and put into the hot oven for ten min- utes. Reduce heat to moderate and allow about thirty to forty minutes more, basting frequently, * * = Deep Chicken Pie Simmer chicken until tender, addin a stalk or two of celery, a sprig o parsley and if desired, a slicc of onion, while cooking; add pepper and salt to taste, When the chicken is tender enough to come apart easily at the joints, let it cool in the soup. When it is time to make the pic, separate chicken in neat pieces and arrange in a deep baking dish. Make a sauce, using equal quantities of chicken stock and milk, thickened with butter to taste and pour sufficient sauce over the chicken to cover itl Roll out flaky pie crust, cover dish with it, add a fluted rim, gash pastry top to allow steam to escape and put into a hot oven, reducing the heat a little after first fifteen minutes, | * - Ld Baked Lemon Pudding 1 tablespoonful butter 4 cupful sugar 3 tablespoonfuls flour Grated rind of 1 lemon Juice of 1 lemon 2 eggs 1 cupful milk Cream the butter and work in the sugar and flour thoroughly. Add the toi, 0a | ROY W. NICHOLS grated lemon rind and the juice. Beat [add the milk. Beat the egg whites | dish, set this in a pan_ containing the egg yolks until they are very | very stiff and fold them into the mix- | some hot water and bake in a moder- light and add them to the mixture; | ture. 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