The Pickens sentinel. [volume] (Pickens, S.C.) 1871-1903, 1884-10-09
SUMMER EATING.
Suggestions Concerning Economy in
tho Kitchen During the Hot
Season.


Food should bo seasOnablc. AS
clothes are changed according to the
weather variations, SO should tho
equally important diet be regulated.
In many wisely-orderod households,
the system of arranging summer foods
after new and approved 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 a tax to the digestive organs.
Science is hand-maidcn to conven-
iencc, and there is actually no limit to
the supply of canned, pottcd and pre-
served food. All manner of soups,
fish, meats, fowl, sauces, puddings, and
fruit arc prepared, excellent in quality
md at low cost, considering the fact
that every atom of the put OFF, arti-
Gle is.catablc, and the extent to which
the air-tight method of preparation is
employed amazcs one who has not
kept pace with tho ingcnuitics brought
to boar upon methods of table man
agement.
The soups vary in character; there
arc extracts for clear soup, powders SO
rich and concentrated that q table
spoonful or so will thic<en and make
tasteful full quart of soup; and then
there arc jars or bottles of juices with
vegetables requiring only the boiling
water to make regular French soups.
The meats too, are so convenient for
in summer one would sooner forego
the delights of a juicy roast than to
heat the range and the house, except
on extra occasions, and most desirable
substitutes arc the lobstcrs and sal
mons 10 eat plain or for salads; tho
canned and potted meats and game,
which should always be kept on hand
to meet tho unpleasant emergencies
which often arlse-a rainy day or tho
arrival of an unexpected guest, when
no one is at leisure 10 run to the gro
ceryman or to order from tho market
man.
The patient and obliging baker,
whose daily task is to supply tho rolls,
bread, tea-biscuit, and sometimes cake,
saves great amount of annoyance.
His pies at this season can be dispens-
ed with, for the summer fruits, each in
its season are wise substitutes for Das-
try, for fruit aids instead of retarding
the assimilatiVe processes, and when
ripe -fruit cannot be procured, the
cann19, dried, and sugared fruits prove
most acceptable, and when all prepar-
cd they really prove Il panacea for
many of the tummcr complaints which
so much annoy children.
There are also many vegetables
which tend to lubricate tho system and
supply ut the same time clements of
sustcnancc. Tomatoes, sliced or
cooked, arc excellent, and everyone
knows low ucIiciOns they are with the
Mayonnaisc accessory. Asparagus,
too, covers the widest ground of ma
terial demand. Like celery and on
ions, it is Il good ncryine and may be
served on toast with drawn butter sauce
or simply boiled tender in saltcd wa
ter and eaten as salad with sauce of
vinegar, salt, and pure oil.
Few persons understand the capaci-
ties Of the cucumbers, which is usually
plckled, 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 -four and fried to IL dainty
brown in lard or butter, forming an ac-
ceptablo breakfast o" tea dish, with n
meaty taste added to flavor of the
vegetable.
AS little force and fire as possible
should be called into service in pro-
pairing summer foods. T'o cereal elo-
ment prcdominates in t constitu n
OF the modern diet. Co oats, al,u
wheat, in some form, are )und M" ~.
every breakfast table, and a.,,W .isaa
for their musclo-building prog Tsies
Tho Scotch and Irish ont meals are
undoubtedly superior to the domestic,
but the American method of furnish
ing it steamed or partly cooked saves
time and troLtble. Every mill has of
course its own way of grinding it's
grits and samp. and different meals,
but all agree concerning the best and
simplest way of serving them-have
the grains well done, eat with meas
ure OF milk and sugar, if desirable,
when cold, and with butter or cream
and sugar when hot
MIX Is not only an accessory, but is
splendid substitute for heavier mr..
tlcles OF diet, for it is nourishino to n
nigh degree. Tea and coffee have
each their niche in the archives of ta-
pic furnishing, and one must not lose
sight OF the fact that warm drinks
neutrallze the effects of cold food for
tho system; but milk in sickness and in
health has character and qualities
peculiarly to its own. Sour milk ~
buttermilk is q healthful drink and
lemonade Il specially grateful on a
warm day or evening. A glass OF lem
onade taken hot before Breakfast is
swift to correct irregularities.
Salt or smoked fish is most rolisha.
bic for breakfast either broilcd or boil.
ed, eaten with slowed, boiled or fried
potatoes, and eggs arc an excellent
warm weather diet. They supply the
Phosphorous requisite to tho system,
ana prove q most conveniont substitute
for all kinds of meats. Herb omelettes
are benefaction to the busy house
keeper, as are the gas and kerosene
stoves, on which they may be prepar-
cd ut moments notice.
On cool mornings hot cakes are &C.