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Literary
August 6, 1935
The Times News
Hendersonville, Henderson County, North Carolina
What is this article about?
Article suggests cooling summer menus to avoid heat, centering on veal birds with corn on the cob, tomato iced soup, salad chiffonade, and strawberry ice box pie. Includes tomorrow's menu: breakfast with cantaloupe and frizzled beef; luncheon with cheese fondue, creamed asparagus, Melba toast, Boston lettuce; dinner with tomato soup, veal birds, corn, salad, strawberry ice box pie.
Clipping
OCR Quality
85%
Good
Full Text
THE "dog days" are upon us, and, to keep from wilting completely, I've planned some menus that can be prepared with the least possible heat and energy.
Picnic and porch meals add to the enjoyment of dining at this time and cooling, comfortable meals go far to make the heat bearable for both the cook and the rest of the family.
Veal is a good summer meat, I'm planning the dinner around veal birds.
These are made up ready for baking and kept in the ice box until time to cook them.
For a first course, try a tomato iced soup frozen in the tray of an automatic refrigerator and prepared early in the day.
Corn is king for August meals, so why not serve a great platter of corn-on-the-cob with the veal birds for a fine feast?
Serve Salad Chiffonade
A salad chiffonade supplies vegetables in abundance and does away with the necessity of serving another vegetable with the corn. Add one-half cup each diced cooked carrots, diced cooked beets, cooked peas, 1 diced hard cooked egg and 1-2 teaspoon made mustard to French dressing and pour over Boston head lettuce leaves arranged in a well chilled salad bowl. Mix with two wooden forks, lifting the leaves lightly.
For dessert use a strawberry ice box pie. My own family like it immensely and enjoy it.
Any variety of berries be used but the ever-bearing plants make it possible strawberries in market without frost.
Tomorrow's Menu
BREAKFAST: Cantaloupe cereal, cream, frizzled beef, pop-overs, milk, coffee
LUNCHEON: Cheese fondue with creamed asparagus, Melba toast, Boston lettuce
DINNER: Tomato soup, radishes and veal birds, corn on the salad chiffonade, strawberry ice box pie, milk, coffee.
Picnic and porch meals add to the enjoyment of dining at this time and cooling, comfortable meals go far to make the heat bearable for both the cook and the rest of the family.
Veal is a good summer meat, I'm planning the dinner around veal birds.
These are made up ready for baking and kept in the ice box until time to cook them.
For a first course, try a tomato iced soup frozen in the tray of an automatic refrigerator and prepared early in the day.
Corn is king for August meals, so why not serve a great platter of corn-on-the-cob with the veal birds for a fine feast?
Serve Salad Chiffonade
A salad chiffonade supplies vegetables in abundance and does away with the necessity of serving another vegetable with the corn. Add one-half cup each diced cooked carrots, diced cooked beets, cooked peas, 1 diced hard cooked egg and 1-2 teaspoon made mustard to French dressing and pour over Boston head lettuce leaves arranged in a well chilled salad bowl. Mix with two wooden forks, lifting the leaves lightly.
For dessert use a strawberry ice box pie. My own family like it immensely and enjoy it.
Any variety of berries be used but the ever-bearing plants make it possible strawberries in market without frost.
Tomorrow's Menu
BREAKFAST: Cantaloupe cereal, cream, frizzled beef, pop-overs, milk, coffee
LUNCHEON: Cheese fondue with creamed asparagus, Melba toast, Boston lettuce
DINNER: Tomato soup, radishes and veal birds, corn on the salad chiffonade, strawberry ice box pie, milk, coffee.
What sub-type of article is it?
Essay
What keywords are associated?
Dog Days
Veal Birds
Corn On The Cob
Salad Chiffonade
Strawberry Ice Box Pie
Summer Menus
Literary Details
Subject
Dog Days Summer Menus
Key Lines
Corn Is King For August Meals, So Why Not Serve A Great Platter Of Corn On The Cob With The Veal Birds For A Fine Feast?
Serve Salad Chiffonade A Salad Chiffonade Supplies Vegetables In Abundance And Does Away With The Necessity Of Serving Another Vegetable With The Corn.