Evening star., 1899-04-22


ing early each morning to water them and
watching the growth of their individual
crops with argus eyes. ALREADY these
children, even the widest and most incor-
rigible, are developing new graces of char
acter under the refining influence of the lit
tie "egg-shell farms" which means to them
a love for nature.
The potato a few years ago exalted to
heaven and served three times day 365
days a year, then with the swing of the
pendulum denounced by food reformers and
faddists unworthy any place on civil
lied table, has at last found it's sphere in
the economy of scientific nutrition. After
repeated experiments the United States De-
partment OF Agriculture has issued bulle-
tin which agrees exactly with Sir Henry
| Thompsons estimate of the real value of
| the American tuber. This shows that the
| potato, being essentially a starchy food.
! but containing much less proted matter
| than rice, requires additions OF mtrogenouS
| and fatty elements to make it wholesome.
| Eaten alone the potato furnishes one
| sided, badly balanced diet, but combined
| with meat eggs or fish-essentially nitro
| genous foods-it is a valuable addition to
| our food supply. Although the scientific
| principle that one food must supply the de-
| fciency of another is not recognized as
| principle by the sturdy Irish peasant, he
J intuitively compliments the tuber with lib
/ eral potations of buttermilk or some of the
| products of his nseparable ally, the pig,
| thus giving a well-balanced diet, conductive
| 10 Hedllu anu NlSOT
The most delightful and savory of all
| vegetable soups is this French soup The
| ingredients necessary are one pint of white
| turnips cut in cubes, one-half pint Of car
| rot cubes, one pint of potato cubes, one
| half pint of leeks (the white parD, one
| large onion, one Glove of garlic, one escha-
lot, one tablespoonful of salt, three table
| Spoonfuls of butter, one teaspoonful of
| sugar, one-third teaspoonful of pepper, two
| quarts of water. Cut the onions fine and
| soak them slowly with the butter for half
| an hour, then add the boiling water and
| carrots and cook half an hour longer At
the end of this time add the turnips, pota-
toes and seasoning, and cook an hour. If
| you have parsley or cerfeuil, add a tea
| spoonful ten minutes before serving. The
| soup is improved if some bones of trim
| mings of meat be added
A most delicious cream vegetable soup is
made by rubbing portion of this soup
| through puree sieve and adding milk and
a little salt to it. 1t should just come to
the boiling point and be served with fried
or toasted bread.
While the custom of serving pineappes
at luncheon and dinner as a first course
is becoming popular, it is not to be COM
mended. The juice of the fruit has me-
| dicinal properties of the highest order and
is helpful a digester, but taken on an
empty stomach it begins work on the coat
ing of that organ pending the arrival of
| other food supply.
4
juice as a remedy in diphtheria, taking
| it without sugar. From them the Brit
ish military surgeons adopted the treat
ment. and it is now largely used for the
| dread disease, both in England and Amer
| lea.
There are many ways of preparing pine
| apples for the table. One excellent way
is to select a medum-sized pineapple
which has both crown and stem. Remov:
the stem and throw away, but after twist
ing out the crown keep it for future ref
erence. Scoop out the inside, just leaving
the shell, cut fine or shred, always using {
silver knife fork the acid corrCde:
steel; mix with it the juice Of a large
orange, a little sugar and some maraschin'
| cherries or wine, as preferred, and return
it to the shell. Chill thoroughly, return
| the crown and carry to the table a Low
| glass dish decorated with some of the pine
apple skins. Serve from the fruit in tin.
| glass cups.
The latest substitute for coffee come
: from Germany, and is neither mora no
less than asparagus seed. The supple
: come from the asparagus gardens in Bruins
II wick, where waste seed is plentiful. Ton
!; | of this material have been gathered durin
d the last few months by poor persons, VIII
/ get about $40 for every hundred pound
: of it. The growers do not object to this, a
!" only the poorer seed is taken, the seed o
the finest plants being used for the propa
= cation of the vegetable.
! 10 prepare pptilSH eggs III lHt Chain
a dish, cook two slices of onion until ligf
= yellow, in a scant tablespoonful of oliv
II OIL then add one cupful of mushroom
one of tomato, two table5poonfuls
tongue minced fine. three raw eggs Cur
is beaten), a saltspOOnfu of salt and q qua
If ter of a sa!tspoonful of cayenne AS 500
- as the eggs are set the mixture is read
~ to serve.
n. A suggestion comes from the Argentir
n that may be useful in counteracting II
A chill and damDness often experienced
of basement kitchens or in any room that M
"a a brick or cement floor. good thit
"A layer of sawdust is sDrinkled evenly q
- over the floor, a carpet laid over this al
90 nailed all around to the edges of the bas
~ | board.
ed When feeding babies it IS quite as nece
On sary to sterlize the bottles as the mil
ly ! Wash in cold water, then in soap al
~ water. A little rice shaken with the soa
d suds in the bottle will be found helpful
he cleaning it. Then place the bottle in &C
It water and bring to the boiling point.