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Graeve, Oscar (ed.) / Delineator
Vol. 119, No. 1 (July, 1931)

Batchelder, Ann
A calendar of good things to serve in hot weather,   pp. 28-29 PDF (1.2 MB)


Page 28

D EL IN EA TO0R
ALENDAR
A
0
OF
GOOD
THINGS
-A').
See what we have done to give aid
and comfort, so you can carry on
through the hot days that are here
T HERE is music and moonlight to be had in the
C6te d'Azur. Most of us would like to be dropping
in at some tiny inn among the villages of Provence,
or motoring in the twilight and listening to music
along the Corniche Road. But some of us are stay-at-
homes this summer. The best we can do is cook and eat
our own iced trout and crusty roll amid the familiar
setting of home or country house It's nice to know that
the said trout and the roll are just as good as any to be had
at Nice or Antibes, isn't it? And I know of few musical
notes more entrancing than those made by simple ice
cubes in a crystal goblet. For the matter of that, I, and
I don't doubt you, have often counted as sweet music
the rumbling of the ice cart up the street on a July day in
the country village.
Of course-now we're talking about ice for a moment-
if you possess the one-time luxury that has grown into a
necessity, an automatic refrigerator, you won't be tied
to an ice cart. And you will have the coldest of cold
food and the iciest of iced drinks to comfort you through
thi  riotous hot season Quite an advance ;ince the days
%hen our forebears hung the food in the well to cool it
(the food, not the well!), and the milk cans ranged along
the brook! We've come a long way. And a good one.
But why do I think of wells and brooks? You guess
the answer to that, while I tell you about some things to
make and serve in July, August, too, that will make your
summer happier and your family gladder and your guests,
actual and potential, come and come again! If they are
lucky enough to be asked!
Right on the leaves from my calendar desk-pad I have
jotted down a handful of the hot weather dishes I had
in mind. I propose to tell you how to do each and every
one, too. And when you see how simple and delicious
each one is, you'll stop wishing for cold weather. That's
the worst of summer. Everyone is wishing for snow.
"Always wanting what is not."
There's green salad with pepper eggs. I should have
called this garden salad. For it's just that. A few leaves
of romaine, well washed and crisp, a bunch of young
scallions, with part of their jade, spear-like tops left on,
lettuce-and don't you like the old-fashioned way of
calling it lettuces? That gives each ivory and tourmaline
leaf its separate significance. I put these all in a big
brown Mexican bowl, well rubbed with crushed garlic,
and dress them with French dressing. Then I stuff
hard-boiled eggs with egg yolk riced and mixed with a
relish-spread and chopped peppers. And garnish my
salad with these, topped with a dab of mayonnaise. Eat
your crusty roll with this. But have your salad as cold
as an icy blast. And have your roll as hot as hot.
( 28 )
'9.
I told you I'd make a strawberry shortcake someday.
If I can remember them, I'm good at keeping promises.
So take, then, in a round deep bowl, two cups of flour
and three teaspoons of baking powder. Add a bit of salt.
Cut in one-fourth cup of shortening and add milk, a
little at a time, to make a dough you can roll out. Roll
it about one half inch thick and cut out. Brush with
melted fat. Put another layer of dough on top and bake
in an oven at 3750 F. for ten to twelve minutes. Separate
and butter liberally.
Have the berries cut and set aside, well sugared, in the
refrigerator. Add a little Kirsch flavoring to the berries.
Put between and on top of your cakes and serve with
plain or whipped cream. Have the shortcake hot and the
berries icy cold. What a dish! No wonder its fame has
traveled all over the world. And we are the only nation
in the world who can or does know how to make a straw-
berry shortcake. Let the histories record thall
Maybe you have looked at the sporty, not to say chic,
array of glasses in the picture, and wondered. They are
new, smart, different and just the thing for the tea or
bridge table. The tall one is a mixer with its long spoon.
The small ones are for such beverages as tomato juice
cocktails, or, as I am going to show you, for iced orange
punch.
Squeeze six oranges and to the juice add one cup
orange syrup. This is made by boiling two cups of sugar
with one cup orange juice and the rind of two oranges to
a good heavy syrup. Add to the juices the grated rind of a
lemon and a can of pineapple juice. Mix well and sweeten
Friday
3
C
by
ANN BATCHELDER
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