The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1899-04-12
SEASONABLE FOOD.
BY Louis Role.

BY Louis Role.
With the coming season should come
also a change in the food served on your
table. To a great degree naturs, by Its
cravings, will regulate this, if you will
but listen to nature; but this is too sell
dom done.
Our climatic conditions are such as to
render a diversified diet peculiarly neces-
sary. During the winter season fats and
meats are not only desirable, but de-
manded in large quantities by the sys-
tenn to furnish heat to Withstand the
cold and to replace the increased waste
going on under the stimulus of lower
temperature.
We are just emerging from the cold
season and moving toward the heated
period. You can tell this without con-
sulting the thermometer, If you will lis
ton to the cravings of appetite. Nature
IL calling for green things, for the bitter
of the dandelon and spinach, the crisp
ness of the radish and cucumber, and the
acid of the strawberry. Later on will
come the distaste for meats, particularly
fat meats and the desire for fruit of all
kinds
Just now, however, we are dealing
with spring and it's demands, and wish
to briefly urge the yielding to a rea-
sonable appetite for early vegetables and
salads. No cucumber or tomato will taste
as good as the first one of the season,
and no dish of spinach or dandelion so
palatable as that eaten at what seems
out OF season to the ordinary outdoor
grower.
l know early delcacies are expensive,
but not so much so as to be prohibitiVe,
and the cash you pay out in that way
will do you more good and give more sat
isfaction than the same amount expend-
ed when all these are so common and so
cheap.
Treat cucumbers and tomatoes with
light dressing of oil, vinegar and dash
Of mustard, with salt and pepper to
taste, If you are fond of salads, and you
may use a mayonaise, If you prefer. l am
sure you will find the use of oil desir-
able, particularly If you are distressed
by eating cucumbers without its use.
Tomatoes may be served in many ways,
Of which the following are two examples.
TOMATOES STUFFED WITH MACA-
ROM.
Cut off the stem ends of solid tomatoes,
and with spoon carefully remove the
seeds. Cut the macaroni in very small
pieces, season 1t with salt, pepper and
onion juice and fill the cavities. Lay bit
of butter on each and bake 80 minutes in
quick oven.
LETTUCE SANDWICHES.
Lettuce is now both plenty and rea-
sonable in price at almost any season
of the year, and should be more common
ly used than is the rule in most fam
lilies. Besides serving as salad and
general relish, it can be made into sand
witches. Spread the bread with may
onnaise dressing and lay between the
slices a leaf of lettuce which has been
washed and thoroughly dried. The same
dressing may also be used for water
cress, celery and other fresh green fill
ings.
TOMATOES WITH MUSHROOMS.
Another delicious way to serve toma-
toes is as follows: Toast slices Of bread,
butter them, and cut them into rounds
two inches in diameter. Dip the toma-
toes into hot water and peel them. Cut
them into thick slices and lay them on
the toast; on top of these place peeled
| mushroom. Put them into a buttered
tin, pour a little melted butter over each
and place in moderate oven. Cook a
| few moments, bastins often, and serve
hot.
| LOUIS ROLE