The expression, “If you can’t take the heat, stay out of the kitchen.” literally jumps to mind when serving up a “cold supper”. As most southerners will tell you, it’s best to do all your hard labor in the early morning during the summer. This is, without a doubt, the best advice we have taken from our southern forefathers.
A “cold supper” is the last meal of the day served…well, cold! Usually this meant that the bulk of the cooking was done in the cooler morning hours. The food would be laid to rest in an icebox for the day. When suppertime came, the meal was a welcome refreshment.
When the table was set, the food was served in covered dishes or had cheesecloth laid over to protect from the insect population. Cut glass and crystal serving dishes were also used to provide a light, cool appearance. Sheer or lace linen placemats and napkins were used for a less formal feel.
A popular “cold supper” served at the turn of the century, now a tradition for many families during the summer months in the American south:
cucumber and tomato salad with vinaigrette
relish tray and deviled eggs
bean salad
cold tomato consommé or tomato aspic
sliced cold cured ham
cold fried chicken and potato salad
sherbet or iced strawberries and cream
sweet iced tea with lemon or mint
The dining room table is set with light scalloped plates,sparkling crystal pieces and stemware trimmed in gold. The china is Haviland pattern called "Meadow Visitors". The collection is the Goyer-Lee wedding china. Service pieces are stored in the china hutch with an assorment of silver and crystal pieces on display. This would have been a typical setting for the Fontaine family.
No comments:
Post a Comment