Evening Republican, Volume 15, Number 139, Rensselaer, Jasper County, 13 June 1911 — FOR THE WARMER DAYS [ARTICLE]

FOR THE WARMER DAYS

HOT-WEATHER DISHES CONCOCTED BY FAMOUS CHEFB. New and Palatable Food to Tempt Jaded Palates—How Brook Trout Are Served at New York Swell Hotel. The chefs- of New York hotels have Invented many new dishes for the hot days; every housewife will be interested in them, as they suggest new and palatable food for jaded palates. At the Waldorf-Astoria are brook trout with sauce au blue. The trout are taken alive out of a fountain basin in the grillroom, then dipped, Into boiling water. When properly done they are served In a delicious sauce made from old Burgundy a&d other ingredients, which are a secret of the inventor, Chef Nence. Cooked In this way, one only knows the delicious flavor of a brook trout Another Waldorf-Astoria surprise Is a Foster salad, made by cutting in halves large King of Slam oranges, scooping out the pulp, lining the shells with small leaves of lettuce, returning the pulp mixed with finely-grated pineapple, sprinkling with Jamaica rum, covering with mayonnaise, dusting with paprika, then setting each half orange on a leaf of lettuce or a plate, ready to serve. Chef Huguet of the Hotel Knickerbocker, has a number of new spring dishes with which he is delighting the patrons. One of the most popular of his surplses is the following: Take a Boston duckling, a very young one. In a baking pan put a layer of sliced Spanish onions and some pats of sweet butter; sprinkle with salt and pepper; lay the duckling on the preparation of onion, put It in a hot oven, and let It cook about forty minutes. Remove the pan from the oven, take the duckling out of the pan, lay It on a platter, pour a glass of white wine and a glass of old Madeira in the pan, put It over the Are, let it come to a boil, then add one large glass of veal stock, two fresh tomatoes, peeled and sliced. Cook for thirty minutes, strain the gravy through a cheese cloth sieve, add one ounce of sweet butter and half a glass of curacao. In thg meantime peel a lemon and an orange, slice these in' julienne style, blanch in water and add to the gravy. Pour it over the duckling very hot. The duckling must be laid on slices-of toast on a hot platter, with a slice of orange on its breast and on each side. Serve sliced oranges with this dish. Two-thirds whole onions sliced, onethird tart apples cut in dices. Smother together in a closely covered dish, and serve in a border around calves liver saute in sweet butter.