The herald., 1896-05-31
ON HOT WEATHER DIET

III there is anything which completely
Justliles Vegetarians in their belief it is
u temperature Of SS degrees combined
with general humidity" of an appall-
ing thickness. Roast beef pals at such
time, soups are plague and even
cold salads In which composition meat
enters are to be tabooed Yet the at
lnosphere and climatic conditions which
make food distasteful are Just the ones
which render the system weak and
thereby demands strengthng as well as
refreshing repasts. There is n problem
for the conscientious housewife on the
horns of n domestic dilemma
In the first place, the woman who un-
dertakes to solve this problem should
remember that the STRENGTHENING prop-
critics OF 1000 are not to be gauged by its
bulk or by the amount Of steam 1t gives
OFF as 1t Is brought to the table Beef
in the form of cold consomre that is al
most jellylike is as nourishing as the
steaming red slabs" of the roaste3
variety. Lamb, cold, encased in q sort
OF jelly made of its own essences. gar
nished with refreshing bits of green. in
as admirable food as lamb hot and
giving out odors of boiling mint sauce.
White slices of chicken which has been
chilled in the ice chest Is preferable to
chicken hot and redolent Of just baked
sage dressing.
Besides serving meats cold, there ara
varieties of fish which may also be
eaten with comfort when May becones
cumulative OF July in the matter OF tenn
perature. Salmon may be served cold
with cold dressing. So may the humber
haliout and the plebeian cod which ara
not to be despsed when they are treated
with sauce tartars or with mayonnaiss
There are numerous vegetables which
are delicious when cold. Rice, which ia
the most nourishing of them all, Is an
aaIniraple cold dish. 1t may be served
WIN putter, pepper and salt, or with
milk and sugar, although the southern
ers, who alone understand the art oe
cooking 1t. despse the latter method. In
either case 1t must, of course. be boiled
until every flake stands out apart from
the others. flaky and distinct. Aspara-
gus cold ana treated to a delicious may
onnaise or tartar dressing Is also worthy
OF a place on the well-regulated summers
dinner table. Potato lovers who cannon
make even a few hot weather meals
without their favorite tubers may have
them In the form of potato salad, with
out ooing violence to their desire fon
comfort. AS for tomatoes, lettuce.
cresses cucumbers, dandelion and the
like they are undoubtedly better un-
cooked than cooked
The same is true of all varieties NJ
fruit. Most of it can be chilled into an
icy condition. which is truly delicious
by being served with cracked ice. Crane
fruit and oranges, carefully divided and
with the pulp extracted and then re-
placed In the skin, with cracked ice are
dishes to make one utterly indifferent
to the temperature. Strawberries, wash
ed carefully and served in dishes with
plenty of cracked ice and powdered su-
gar are equally tempting. Berries serv-
ed with Ice cream are also improvements
upon the usual desert.
Iced tea and coffee, instead Of hot tea
and coffee, and cold lemonade for ordi-
nary drinking purposes should be the ac-
cepted summer beverages 1t is wise
always to serve a cold acid fruit for the
first course at breakfast. 1t begins tho
day properly and the acid helps correct
the stomach troubles. which follow in
the wake of hot weather