The Topeka state journal., 1901-03-06

and rigid self-denial, when the abandon
lights in is simply a pleasant change from
/ those heavier viands of which we have a
dainty foods that our city markets sup
NATURE DEMANDS A CHANGE.
when the runner loses breath he must
stop; when the thrower's arm grows
/ The great majority. who are not
prompted by religious principles to fast
signals by which nature gives fair warn
ing of the necessity of obeying her laws
and we cannot ruthlessly disregard them
! without suffering the inevitable conse-
During the cold winter season we per
suade ourselves that il Is necessary TO
heavy foods-meats. game heaNy soups.
wines and rich7 desserts The mode of
life, the modern household ARRANGEMENTS
Tor supplying summer Temperature in
our dvellings,even in the coldest weather.
become so imbued with the idea that we
bodily neat and 1Crce 10 resist the coid
that, being. one-sided in our logic, we adj
buckwheat cakes plum puddings and
mince pies with a devotion worthy of
better cause and indulge in them ad libi-
tum and with little variation.
What wonder, then, that the first warm
days that herald the coming of the heated
term find US with sluggish blood, inactive
brain, lack of ambition and proneneSs
nving?'' Certainly not under such con-
ditions, as we are not in n state TO pro-
--'1'' SELF<APPOINTED LENT.
Let our reasons be purely on the basis
Of common sense ana Wlthout regard 70
the spiritual life, it is just as imperative
that we 1aEe Ss. p cnange IN cur meds M. So. or
very stemious throughout the winter
season and observed temperance in all
Radical changes are not to be recon-
mended in the matter of feeding the av-
erage individual in health; but a gradual
moderation in the indulgence of so-calied
viands should begin with the forty days
observances, and If but for selfish desire
this custom will pay one hundred
io'O' SUITABLE FOODS.
The tempting array of dainty foods that
make up the gastrononic list provided
might tempt an anchorite to feast We
have sea FOODS IN great variety ana
abundance. both fresh and preserved, eggs.
cereals. cheese, fruits, nuts and many
In fact the heavier meats and rich com
bination dishes are as unnecessary they
are objectionable to the palate grown cal
ions and nd, hard ard to please . go. +ha
heavy animal foods we have long in
as wen as our bodily health. and we viii
be able to rejoice with every other living
thing when nature bestows her sweetest
smiles and charms US anew with her
lrsslp5lsS Nf,yv ape PoTAToEs FROM OLD.
Fish is, of course, the chief substitute /
for meat during Lent, and potatoes seem |
vegetable accompani1nent At this sea- 1
son our homegrown potatoes are in the 4
Preparing for the table one Of the incest |
ways of preparing them is to pare and. I
with a vegetable scoop, whi1h can be OBJ /
tafned for a few cents cut oi,t little round !
balls. Throw these into Geld water and /
let them freshen up until crisp Cover /
again with cold water, adding salt. and I
boil until they are tender Drain and /
dress with cream sauce or melted butter \
and parsley minced fine. You can read \
ily pass these off as small new potatoes
if you cut them carefully
TO FRY SMELTS-
Do not wash them more than is neces-
sary to clean them. Dry thoroughly with /
a soft cloth. Dredge lightly with -four ana /
~ to thoroughly mix, ana dip each flsh /
into this. then into fine bread crumbs.
Cook in deep. hot vegetable oil or fat for
brown Be careful not to shake of the
light roughness Of the crumbs, or their
Ds~''''S ? 4 I.ENTEN DISH.
Boil six eggs for at least twenty minutes,
then chill in cold water and peel Sep
whites in narrow strips and fry golden
brown in clarified butter or OIL Add half
shaved ine about half a cupfuI Of cream.
half a teaspoonful of salt and daSh OF
gapTiIs9lf nslfed Singer a8g bIenasa gt 6e smoots Ghs
sauce with the cream Heap the
whites. in an earthen dish, put
the yolks through vegetable press. seq
son with salt and paprilka or cayenne, mix
with a few bread crumbs and melted put
ter: cover the egg whites with this and
bake about ten minutes In oven serve
w sTiUFFED sldELFs
Island smeifs; Ell re remove the eggs without
forcemeat Greene m made de with the flesh Of some
firm fish like bass with SFin ana Ooles
removed and meat pounded IN mortaI
or chopped very fine; the whites OF three