The Sunday herald and weekly national intelligencer., 1891-07-12
THOSE THREE MEALS A DAY.
How to Get Them Up with the Least
Exertion in Hot Weather,

Juliet Corson in Ladies' Home Journal
Philosophize as we WILL we must eat in sum-
mer as well as In winter. The question is:
"What can we eat with the least expense of
time and labor-the least exertion ?'' To the
housewife, whose means or surroundings COM
pei her to stay in the city during the summer,
this question comes home with special force.
Housekeepers in the city can solve the
problem much more easily than those whose
lines are cast in the pleasant places of the
country house or the home farm, where the
store-room replaces the market. Unless fresh
fruit salads, and vegetables, new-laid eggs,
cream, spring chickens, and newly-caught
fish are part of the daily production of the
establishment, summer catering will be
difficult matter to the average housewife.
canned goods are an inval lable resource in
emergencies, but they fail to replace fresh
food in flavor or nutrition. Still, the house
keeper who cannot count upon an unfaiinp
supply of the latter, should never allow her
shelf of canned meats and vegetables to be
empty. There are certain ways of serving
canned goods which make up for their lack of
hayor, and restore to them the nourishment
lost In preserving them. 1t is not the purpose
OF this article to give the details of cookery
only to suggest methods of service which
shall tighten the labor during the extreme
neat Oh summer; but one point is so import
deserve mention. 1t is this: The vegetables
which are put up in salted water, such as the
various kinds of green peas, string and lima
Deans, asparagus, ETC., should be drained and
r1nsed before they are heated, fresh sauce
being made for them, or salt, pepper and but
ter added to them.
Inc various oily ishes like salmon and sar-
dlnes should be removed from the can di-
rectly it is opened, because the atmosphere,
acting upon the oil in contact with the tin,
OH
This fact explains the sudden attacks of i'll
ness which sometimes follow the eating of
canned salmon. Every housewife should
make note of this, because canned salmon can
be so variously used as a white soup after
being reduced to pulp; heated with white
cold in small pieces, with lettuce and ,nayon-
ndtSe, or combined with fresh tomatoes, Gu
cumbers or celery, and Spanish onions sliced,
with the addition of plain salad dressing;
Tried In crOquetteS as u side dish, and even
made, Norwegian fashion, into a pudding.
Sardines can be used as relishes with a little
lemon-Juice; made into a salad with lettuce
celery, sliced tomatoes or Spanish onion, and
a plain French salad dressing; Dreaded or
dipped In batter and fried, as an e,trse; made
into sandwiches, or served on slices of bread,
buttered and Drowned in the oven: served
cold, with sliced cucumbers and hot boiled
potatoes, as a fish course; or, as a noonday
luncheon, served cold with lemon and hot
baked potatoes. Another small canned fish
called brook trout In tomato sauce. NAV he
used In similar fashion, when they are put up
to permit them to be removed from the cans
unbroken
When canned foods are broken in serving
or when part of can remains, or any portions
OF cold cooked meat fish, poultry, or vegeta-
tables, they can be used in q white or cream
soup. Have vegetable salad every day for
dinner, and radishes, watercress, cucumbers,
escarole, lettuce, or some such green vegeta-
Die Tor luncheon or supper with cheese, bread
and butter, and some hot drink. In city mar.
kets cold boiled ham, tongue, salmon, etc.,
can be bought by the pound; elsewhere the
same foods can be cooked ON baking days,
when hot fire is built. Do not forget that
fruit is food, and most indispensable to health,
especially the various acid berries, grapes, and
apples. If there is any fear of illness stew or
bake the fruit. Make shortcakes, bannocks,
griddle-cakes and fritters with fresh fruit: eat
as salad with salt and pepper or sugar, and
bread and butter. Crate cheese upon slices of
bread and just color them In the oven on bak-
ing days; keep them dry to use cold. They
are almost as hearty as meat
Drink cool water and eat cracked ice but do
not drink copiously of ice water; any acid
fruit-Juice, vinegar, cream of-tartar, or little
citric acid and sugar in water, will relieve
intense thirst. Cool the blood, when it is
heated, by letting water run upon the wrists
and head rather than by drinking ice water.
In short, the secret of avoiding exhaustion
by accomplishing the necessary household
tasks in hot weather, is to use such foods as
can be cooked with little heat; to utilize the
fire built for making coffee, to cook a hammock
or omlet, or to boil some hominy or potatoes,
to use cold, or fry quickly for another meal;
to make hot fire only once or twice week,
and then to bake pies, cakes bread, etc.. to roast
or boil joint OF meat ham or tongue, or
some poultry, which can be used cold during
the rest of the time when only the hot drink is
prepared Above all, do the hardest of the
daily work in the coolest hours, and take care
to bathe and rest often enough to avoid ex-
treme prostration from heat and fatigue.
Half Rates to Toronto via Suspension