Omaha daily bee., 1897-06-26

Article Suited to., Jnded systems
EhInra IN nh ANnIMcM.

depend very largely upon the soIt VI iu''
that Is fed to the digestive engine, and the
plentiful ignorance displayed on the subject
not only in daily life. but in much oil the
published advice is sufficient to make not
only doctors but angels weep. The appetite
is the signal that the deglsttve functions
hang out to indicate their own condition, |
and should be carefully heeded, says writer |
in the Chicago Record IL the appetite is |
languid or morbid. the stomach is very GER
tauly In the same condition. In summer the |
appetite is likely to be smaller, because not |
So much exercise is possible as in winter, !
and therefore the body has not used up as |
much material In the way of nerve and mus |
cular force. and SO makes smaller demapis !
upon the stomach. If. then, in summer the |
appetite is steady, though small, 1t is unwise |
to force il or stimulate 1t too much, since III |
the stomach is obliged to create more nu-
tritive fluids than the organs and members !
OF the body need and use, 1t is LETT with a |
supernuity of material which 1t must rid |
itself OF in some fashion These superluous
juices ferment and cause a thousand disturb
auces. At the same time the advice so ire
quently given to avoid m5ats in hot weather
and keep the diet low is equally unwise.
Meats simply cooked are extremely easy OF
digestion and contain in compact form just
the nutrment the body requires 1t is the
rich graviee and sauces, the grease and
starch, that the stomach-working half-time
during its summer hoiGay-so objects to In
hot weather, as difficult of digestion, and
creating an amount of heat not demanded by
the body in the warm months, and which 1T
must therefore, much against its will, throw
off in fevers, indigestons and fluNes.
Starch, grease and a superfluity of sugar
are all to be avoided, Meats. fowl fish and
eggs, plainly cooked without sauces and
frequently cold, are to be used in moder-
alton to give vigor and strength to resist the
drain of excessive heat. Hot bread, pastry,
candies, rich fruity puddngs and an excess
of potatoes ale bad. Graham and whole
meal bread, corn bread and the many light
biscuits sold in the shops. are googs substi-
tutes. Toast is good-not the soggy, crust
less, damp slice, barred with two or three
scorched lines, usually served one under the
name of toast-but a crisp, thin bit of crusty
bread, delicately Drowned all over and pei
fectly dry. Vegetables, and plenty of them.
1t is astonishing how many persons announce,
with no air of apology, their dislike for green
vegetables. 1t is astonishing how many per-
sons live contentedly on a diet largely COM
posed of potatoes, rice, bread and pastry
all starch-and then are astonished when
their digestion gives way or they break
down with kidney disease.
If green vegetables and salads are not
liked it proves that the stomach is not in
wholesome condition and they should be
taken on principle, as medicine and diet BY
using them through force of will a liking
for them soon grows up, because their use
has given the system a more healthy tone
and with health it begins to desire what is
wholesome. One cause of a frequent dis
taste for vegetables is the unappetizing way
in which they are prepared Green yege-
tables must be always put into cold water
for cooking. Plunged into hot water they
wilt before they can cook and lose all fresh
| nces of flavor The cooking should be slow,
deliberate smmering-never swift boiling.
To peas, beans corn, spinach, okra, aspar-
agus, turnirs, parsnips, carrots, little
butter or cream. Salt and pepper should be
added while hot. Indeed, peas and beans,
when nearly done, should have all the water
drained off and be returned to the pot with
a gill of cream and a bit of butter, to stew
gently ten minutes before being served. The
| green things plunged into, hot water boiled
hard and served watery, tough and half cold,
| which are so frequently offered as vegetables,
| are enough to impant rooted dislike OF
| them in any one l.. a
Salads should be eaten every day in sum
| mer. Not meat salads, which are barbar-
| ism, but lettuce, cabbage tomatoes, aspara-
! gus chicory, cress or such dainty things, in
| cluding the delicious salad the French make
| of hotch-potch of cold peas, beans, beets
| and the like. What is known as French
| dressing, a mixture of oil, vinegar, salt and
| pepper, is the best, and the oil should out
| weigh the vinegar by three to one. Mayon-
! naise is to be used sparingly in summer, save
as an occasional sauce for Goldfish set in a
| bed of lettuce, or a filling for cold tomatoes
| served whole. .a E.
Fruit may and should form almost one-half
| the summer diet though, curiously enough,
quite number of people possess the deusion
! that fruit is not wholesome. 1t should be the
| first dish at breakfast every warm morning;
| indeed, 1t is good winter and summer for
| that matter, but the profusion with which
| nature produces fruit in The hot season points
| out the time when it is best eaten. Fresh
| fruit is always best, but there are hundreds
| Of delightful modes of preparing it-all of
| them wholesome. Among the best fruit
| ices made of Strawberries, raspberries, cur
| rants or peaches. The fruit can be worked
| up with gelatine and cream to a mousse,
| which is, when frozen, or merely allowed to
! stand on the ice, excellent and wholesome
form of sweets for hot weather. Here is a
| recipe for raspberry flummery and one for
peach cream, which are both admirable sum
| mer deserts. For the raspberry flummery
soak a small cupful for three hours, and then
| cups of cold water for three hours. and then
add two cups of hot water and stir on the
fire until clear. Add half cup of sugar, and
when the whole is lukewarm stir in quart
of red or white raspberries. Set on the ice
| until very cold and eat with cream and sugar.
The peach cream lis made by passing a
dozen soft, ripe peaches through sieve and
sweetening them with pint OF sugar. Dis
solve a box of gelatine and when it Is about
to 1elly mix in the peaches and a pint of
whipped cream, set on the ice and eat when
cold
, There are many pleasant, cooling drinks to
be made from fruits Currunt shrub is made
Juice flows. Strain through jelly bag, let ii
grow cold. and to every quart OF juice add
three-fourths OF a pound of sugar and a pint
of the best white brandy. Strain and bottle.
A little mixed with ice water makes re-
freshing summer drink. Raspberry vinegar
is equally pleasant and Is non-alcoholic.
Upon five quarts of ripe raspberries pour
enough cider vinegar to cover the fruit, which
should be slightly mashed After standing
in the sun for twelve hours, and in cool
, place over night, strain and pour the vinegar
over an equal quantity of fruit again. Re
peat the process, and at the end OF the
, twenty -four hours strain it once more, and to
; each quart Of liquid add three pounds OF
sugar and a pint of water. Let it boil up
once, skim carefully and bottle while hot.
Soda lemonade is an excellent and whole
? some drink. Peel off in transparent spiral
the thin outer skin of a lemon, drop 1t into
y a pitcher, squeeze upon this the juice of four
large lemons, sugar to taste. Add the pitcher
half full of crushed Ice, and pour in two
bottles OF sodawater. A raspberry or two
T, or strawberries If in season, tossed into the
: pitcher adds flavor to. the drink. 1t is
much more delicious beverage if for lemons
. West India lines are ufed which are sc
Z much more richly and pleasantly Favored
e than lemons. s
% Another popular summer drink is known tc
y some as horses neck It'd some as " cork
lob Ia ala a