The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-06-26
Bills of Fare For Hot Weather.

Bills of Fare For Hot Weather.
Much of the discomfort of the Excess
sive heat of summer might be avoided,
or at least greatly lessened, If one would
study more carefully the component
parts of our foods, and know that food
substances belonging to the same class
many vary in effect according to the
climate and season. While we must
preserve a relative proportion of the
carbonates and nitrates we should
know that it is necessary to lessen the
mount of heat and force in the body in
hot weather. Through disuse or abuse
we lack the animal instinct that, in the
lower order of beings, enables them to
choose that which is good for them Ma
ture makes a valiant effort to teach US
how to live by surrounding US with the
suitable and seasonable foods that con-
tain the necessary elements for perfect
nutrition and health-lean meats, green
fresh vegetables and fruits-which
should form the greater part of the
family bills of fare at this season.
SAVE ENERGY AND STRENGTH.
Much of the housewives energy and
strength is wasted in the preparation
of rich and heavy foods which are Mt
terly unsuited for hot weather and are
not relished as are the lighter foods,
which are tempting and healthful and
require less labor and time. The simp
Ter dishes require but a few minutes
to prepare and do not tax the patience
or strength and leave the housewife
time to cool off and look pleasant" be-
fore she must present herself at the
head of her table. She should have
time to forget the fatigue occasioned
by the slight exercise of preparing the
meal so as to be able to enjoy the fruits
of her labors with the rest of her fam
lily.
CARBONATEs IN SUMMER.
In cold climates nature provides fat
and starch in great abundance to fur
nish the carbonates, the heat produc-
ers; while in the warm climates bodily
heat and force are supplied by starch
and sugar.
Grain, especially corn that is grown
in the northern states and Canada, has
a very much greater percentage of oil
than corn grown in the south, and it
will be noticed that animals fed on
northern corn have much more adipose
covering than the same species in
warm climates.
Ripe fruit and green vegetables
have mostly sugar for their carbonates,
while they furnish as well gluten and
albumen for muscular power.
We find in climates where the tenn
perature is mild throughout the year a
much greater abundance of succulent
fruits and Vegeta bles whose carbonates
consist almost entirely of sugar These
foods may be grown through the great
somewhat according to the season.
In the northern climate we will notice
that the most succulent vegetables and
fruits come in the warmest part of the
season with fish and leaner meats in
abundance, thus very clearly demon
strating that vegetables, fruits and
grains, which with the exception of
northern corn are equal to lean meat
are best adopted to a warm weather
diet. The amount of starchy foods
should be reduced in hot weather, as
it is clear that much of the discomfort
of the body is produced by a needless
supply of heat producing foods. The
sugar in the fruit combined with the
blood-cooling acids and a light oil used
only with green salad herbs is quite
sufficient to keep up the amount of bod
lily fire required in hot weather. Avoid
fat meats, an excess of butter or cream
and much rich pastry and you will not
only find the hottest days quite endur-
able but escape many of the diseases
peculiar to summer and injudicious Sc
lection of foods.
DANGER FROM EATING FRUITS
AND VEGETABLES IN EXCESS.
Sickness may be produced by irregu-
lar and excessive use of fruits and veg
etables, but there is no danger when
they are eaten in proper amount and
regularly.
Children are, as a rule. exceedingly
bles, and if they are allowed the free
and prudent use of wholesome fruits
and vegetables they viii not eat them
in excess. The greatest danger lies in
eating these foods when not in proper
condition. Select only those that are
properly grown and ripened and of the
freshest, otherwise they will excite dis
ease. Never consider perishable goods
cheap which are not strictly fresh and
sound.
BREAKFAST CEREALS.
The value of cereal foods, especially
the wheat grain, is not thoroughly ap-
preciated in making out our summer
bills of fare Wheat gives US a combina-
ton of starch, gluten and albumen in q
form which is well suited for hot
weather.
While cereal foods must have a very
thorough cooking to make them digesti-
bic, this does not entail the labor and
discomfort of meat cooking and a dish
of cereal and fruit is certainly more
inviting to faded appetities on a hot
morning than a dish of meat while it
fills all the requirements which the meat
would satisfy. A very pretty as we'll as
palatable way to serve cereals in hot
weather is to cook it the night before
and serve it ice cold. having it set in
little individual moldS. Turn these forms
out and serve with fresh fruit heaped
around them. Very often children who
seem to have a distaste for cereals can
be induced to eat them If served in this
manner, as mere IS a decided difference
in flavor between the hot and cold
cereals. little in the way of a garnish
will also add greatly to the attractive
ness as well as goodness" Of the dish
Leftover cereal should never be thrown
away, as it can be added to a fresh
supply and reheated or made into muf-
fins, pancakes or a nice little dessert.
BOILED WHOLE WHEAT.
This is a method of cooking the whole
wheat grain which has been almost lost
The whole wheat grain was used Sc
lecting the new if possible This was
washed through several waters and
cooked like rice, in q large quantity of
water until tender. 1t was then drained
and in the morning if desired hot it was
steamed OYER a kettle of hot water or
in the double boiler for about half an
hour and served with stewed fruit, milk