Evening star. [volume] (Washington, D.C.) 1854-1972, 1901-07-23

It is not the lean meats so much as the
sugar and starches that are the heat pro-
ducing foods and best to be avoided except
in small quantities and accompanied by
such other foods as will counter their
propensity to give out undue amount Of
neat In the system. AS an example, rice
would seem more acceptable starchy
vegetable than the potato for summer diet
on account of it's delicacy in flavor and ap-
pearance. but 1t should be accompanied by
acid fruits, tomatoes or greens to be en-
tirely suitable for hot weather. AS pota-
tees, new or old, have not their full
amount of starch they do not rank as high
In heat-gfving properties, unless we con-
slider the sugar some varieties contain.
But with plenty of fresh fruit acids and
green salad vegetables to cool the blood
one need not make a too radical change in
the nature of the food substances except
where 1t seems expedient to do so, for very
often the fruits and green vegetables found
IN the markets are in such condition as to
render them more harmful for hot weather
diet than a lean meat diet and the less
perlshable vegetables. That God-given at
trlbute, common sense, must be our guide
In feeding these bodies of ours and guard
ing us against direct violations of the laws
OF health In all seasons.
A Cold Fruit Soup.
These are refreshing on a hot summer
day, and are greatly relished at the begin
made and favored, however, or they are
rather insipid. They should have rather
an acid flavor and must be served ice cold
Croutons of bread sprinkled with a little
sugar and toasted In the oven are usually
served with fruit soups. The juice of rasp-
berries and currants favored with little
SUCK OF cinnamon, nutmeg and lemon
juice, with equal quantity of Juice and
water, slightly sweetened and thickened
with arrowroot, makes a delicate and tasty
soup. DO not use more than teaspoonful
OF arrowroot to each pint of liquor and cook
until the soup is clear.
Green Pea Soup.
Cover two quarts of snelled peas with
just enough water to cook without burn
Ing, adding a few sprigs Of mint and a tea
spoonful Of sugar, unless the peas are fresh
from the vine. Cover the pea pods with
cold water and cook one hour When the
peas are done rub them through a coarse
sieve, moistening with the water in which
the pods have been cooked. Add the pulp
to the water drained from the pods with a
large slice Of onion; salt and pepper to
taste Cook for ten minutes, then remove
the onion. Add a tablespoonful of butter
or half cupful Of rich cream and a very
little thickening If the soup is too thin
BroiIed Spanish MackereI.
Have the fish drawn from the gills, re-
moving head and fins. Cut the fish down
the back and remove the spine. Wash and
dry quickly and thoroughly; sprinkle with
salt and pepper. Beat the yolks Of two
eggs slightly; add an equal quantity Of oil
and dip the fish into this; then cover well
with bread crumbs and boil over clear,
moderately hot fire. Serve with lemon
sauce.
Lemon Sauce.
Put half cupful Of butter in lined
saucepan; add the Juice of a large lemon
and a little salt and pepper: stand the
saucepan over boiling water and beat until
thick. and hot: then mix in carefully the
beaten yolks of two eggs and add a little
minced parsley and serve at once.
Boiled Corn Beef With Spinach PURGE.
A piece from the fancy brisket is best for
this purpose, it Is fine grained and close
in fiber and be trimmed into better
shape. 1t will also be nicer for slicng
cold. A cut from this part of the beef will
require longer cooking than the loser
grained piece from the neck or ribs Cover
the meat with cold water and bring slowly
to boiling point; then keep the water at a
gentle but continuous bubble until the meat
Is tender A piece weighing four pounds
should have at least five hours. When
the meat is done serve it nicely arranged
on a bed of spinach PURGE garnished with
carrots, turnipS and beets boiled, sliced
and cut into fancy shapes.
Spinach Puree.s
Cook the spinach plain, in plenty of boil
ing water, drain and chop very fine; season
with salt, pepper, butter and little lemon
juice of hot vinegar; moisten with a little
of the liquor the meat was cooked in Heap
this on hot dish and place the meat on top.
Carrots With Fine Herbs.
Wash and scrape six or eight young, ten
der carrots; cut them into slices about half
an inch thick; cover with plenty Of cold
water and cook until tender. When half
done add salt; melt two level tablespocnfuIs
Of butter In saucepan put in medium
sized onion chopped fine and stir over the
fire until we'll Drowned; then add two cup
fuls Of water or clear broth and let boil
for five minutes. When the carrots are done
drain them and put them into the broth;
add level tablespoonful of minced parsley
and boil five minutes longer. Take from the
fire; season with pepper and salt and
tablespoonful of lemon juice. Turn into a
hot dish and garnish with small, triangular
pieces of bread dipped into a mixture OF
milk and egg and fried.
Tomato PiIau.
Skin enough ripe tomatoes to make
quart when pressed through a fine sieve:
add an equal quantity OF good broth. Chop
fine two onions and fry them golden
brown in a little Oil. Drain the onions and
add them to the tomatoes and broth; add
It boils add pound Of well washed rice;
cover and allow to simmer gently until rice
is tender and the moisture absorbed. Then
add two tablespoonfuls OF butter; cover
again and let stand on side Of the range for
twenty minutes Turn out into hot dish,
sprinkle with paprika and serve at once.
This makes a good luncheon dish or hot side
dish to serve with cold meat or fowl for
dinner.
New Potato Salad.
Scrape six or eight new potatoes; cut
them into rather thick slices and then into
fancy shapes or neat Dice Cook in plenty
Of boiling sailed water until they are ten
der, but not well enough done to break:
drain and moisten them well with French
dressing and set aside to get cold. Scald,
peel and chill sufficient number OF small,
firm. ripe tomatoes to make equal quantity
Of the two vegetables; sprinkle French
dressing over the tomatoes and then mix
carefully with the potatoes. Line a salad
dish with crisp lettuce leaves; fill In with
the vegetables and garnish with a little
minced ham strewn over the top and
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