The Republican. [volume] (Oakland, Md.) 1877-current, 1884-08-02
Summer Eating.


ly important diet be regulated. liz
many wiselv-ordeFed households the
system Of arranging summer foods
after new and improved methods has
been adopted, insuring the saving OF
money, fire, time and labor, with the
additional advantage of having most
desirable and healthful dishes to tempt
and satisfy the appetite, without prov
ing tax to the digestive organs.
Science is hand-maiden to conven
fence, and there is actually no limit to
the supply of canned, pOtted, and pre-
served food. All manner of soups
fish, meat, fowl, sauces, buildings and
fruit are prepared, excellent in quality
and at low cost, considering the fact
that every atom of the put up" article
is eatable; and the extent to which the
air-tight method of preparation is EN-
ployed amaZeS one who has not kept
pace with the ingenuities brought to
bear upon former methods of table
management.
The soups vary in character; there
are extracts for clear soup, powders sc
rich and concentrated that a tablespoon
full or so will thicken and make tasteful
a full quart of soup; and then there are
airs or bottles or jugs with vegetables
requiring only the boiling water to make
regular French soups.
The meats, too, are SO convenient, fol
in summer one would sooner forego the
delights of a juicy roast than to heal
up the range and the house, except or
extra occasions, and most desirable sub.
stitutes are the Holsters and salmons to
eat plain or for salads; the canned anc
ported meats and game, which should
always be kept ON hand to meet the un.
pleasant emergencies which often arise
"a rainy day or the arrival of an uneX'
pected guest, when no one is at leisure
to run to the grocery or to order from
the marketman.
The patient and obliging baker,
whose daily task is to supply the rolls,
bread, tea-biscuitS, and sometimes cake.
saves q great amount of annoyance
His pies at this season can be dispensed
with, for the summer fruits, each in its
season, are wise substitutes for pastry
for fruit aids instead of retarding the
aSsimilative processes, and when ripe
fruit can not be procured the canned
dried and sugared fruits prove most ac-
ceptable, and when well prepared they
really prove panacea for many of the
summer complaints which so much an
nov children.
There are many vegetables which
also tend to lubricate the system and
supply at the same time elements o.
sustenance Tomatoes, sliced or cooke q
are excellent, and every one knows h ow
delicious they are with the Mayonnaise
accessory. Asparagus, too, covers the
widest ground OF material demand
Like celery and onions, it is a good
nervine, and may be served on toast
with drawn butter sauce or simply
boiled tender in sailed water and eaten
as salad with sauce of vinegar, salt and
pure oil.
Few persons understand the capaci
ties of the cucumber, which is usually
picked, served raw or grated, and
mixed with vinegar for sauce. The
larger specimens can be sliced length
wise, seasoned with salt and pepper
rolled in flour, and fried to q dainty
brown in lard or butter, forming an &C
ceptable breakfast or tea dish, with a
meaty taste added to the flavor of the
vegetable
As little force and fire as possible
should be called into service in prepar.
| ing summer foods. The cereal clemens
predominates in the constitution o.
modern diet. Corn, oats and wheat, il
some form, are found upon every
breakfast table, and are praised for
their muscle-building properties.
The Scotch and Irish oat meals are
undoubtedly superior to the domestic
| but the American method of furnishing
! it steamed or partly cooked saves time
and trouble. Every mill has of course
its own way of grinding the grists anC
samp and different meals, but all agree
concerning the best and simplest way
of serving them-have the grains well
done, eat with measure of milk anC
sugar, if desirable, when cold, anC
with butter or cream and sugar wher
hot.
Milk is not only an accessory, but is
a splendid substitute for heavier article:
of diet, for it is nourishing to high
degree. Tea and coffee have each theil
niche in the archives of table-furnish.
ing, and one must not lose sight of the
fact that warm drinks neutralize the
effect of cold food for the system, but
milk in sickness and in health has a
character and qualities peculiarly its
own. Sour milk or buttermilk is a
healthful drink, and lemonade is speci-
ally grateful on warm day or evening.
A glass of lemonade taken hot before
breakfast, is swift to correct irregu-
larities.
Salt or smoked fish is most relishable
for breakfast either broiled or boiled
eaten with stewed, boiled or fried
potatoes and eggs, are an excellent
article for warm weather diet. Thee
supply the phosphorus requisite to the
system, and prove most convenient
substitute for AN kinds of meats. Hert
omelettes are benefaction to the busy
housekeeper,a as are the gas and kerosene
stoves, on which they may be prepared
at a moments notice.
On cool mornings hot cakes are &C.
ceptable, and can be eaten with fruit
or meats. Light and delicate griddle.
cakes of graham or wheat -four or corn
meal, can be made, baked and eaten
with fresh butter on twenty minutes
notice, while delicious biscuits require
a little longer time to become the crisp
brown which betokens the well done