The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-08-24

we approach the most trying part of the
summer season, the month of mists and
I foss The long protracted heat Of July ex-
hausts and deDresses US and we are less
| that surround us at this time unless we
are most careful to avoid all errors %
warnings nature gives US on every side
I OF damages arising from the rapid
changes N food substances; bad drainage
and that obscure but potent enemy called
malaria that finds SO many regions IA
vorable for its production.
! TO ESCAPE DISEASES OF SUMMER.
There are two escapes from diseases in
Surnmer-one to take refuge IN places
an uncomfortable degree, and the other
to conform our lives to the requirements
to the lot of those who most need to es-
cape the intense heat-the city toiler. IN
fortunately, too, for those who do not pos
sess comfortable amount OF TINS world 3
goods; they are not able to indulge In an
green vegetables as the choicest and
freshest of these are never very cheap.
and unless all perishable summer foods
are strictly fresh and in good condition
they may create very serious mischief IN
that IN order TO guard against disease IN
hot weather We must consider the condi-
ton, quality ana quantity OF food con :
sulnec as wei as what KIND We eat We
lose sight OF the fact that it is the law Of
nature that most vegetables as well a.
dead animal matter viii rSrldly advance
into that chemical change known as de-
composition when subjected to the infiu-
ences OF neat ana da1npness ana exposed
in the air Therefore such perishable foods
can not be kept in wholesome condition
kets or at home especially in the damp
rainy season, without becoming uneatabls
and in many cases poisonous
The products of putrefaction are always
poisonous, whether they are produced IL
the open air. in the cellar in the hui
man stomach.
FOOD NOT PROPERLY DIGESTED.
The greatest danger arises from the
stomach. as there Is NO escape from the
harmful consequences, as the poison thus
form of gases and acids through all parts
of the body and minor disturbances a
least are set up The first indication OF
harm done is in the impaired digestion
and if this is not at once corrected the
functions of the stomach become 50 inn
paired scarcely sufficient food is digested
to support life, and certainly not enough
ious diseases that lie In wait for the
transgressor-
WE EAT TOO MUCH.
The disturbances that impair digestion
in summer not only arise from eating I'M
wholesome and unsuitable food, but in too
being digested the remainder ferments
and decomposes in the stomach in the
same manner as it would if exposed to
unfavorable conditions in the open air
In healthy stomach the digestive
fluids preserve the foods if they are in
they insure digestion If the amount of
food is not out of the proportion needed
posed to a tempera ture of 100 degrees
Fahrenheit, the heat and moisture would
ach not antiseptic. 1t is only when indi-
gestiora has impaired the natural action
of these fluids, or the substances eaten
have already undergone a change ma king
them unsuited for food, that they do not
fulfill their proper function
Nothing SO surely proves the close rela-
ton of food to man as the result of err
healthy, well nourished body and brain
unless we build them of the best ma
ferial.
1t is well to learn by how little life
may be sustained and just how much ma
ture requires in order to maintain health
and comfort in hot weather.
SOME NICE BREAKFAST TOASTS.
One often desires a change from the
and nicely prepared toast and fresh or
stewed fruit is very acceptable.
BLACKBERRY TOAST.
Crush the berries with spoon ana
sweeten to taste Toast slices of dry
whole wheat bread until crisp and nicely
or milk with a little butter added. Do
not soften sufficiently to break the slices
Cover each slice with the mashed berries
PEACH TOAST.
Nfoisten slices of ziewick in a little hot
peaches. pared and chopped rather fine
and sweetened to taste.
PEACH AND NUT BUTTER TOAST.
Toast slices of stale whole wheat bread
and moisten slightly in hot cream; then
cover each slice with peanut butter soft
on this. If a teaspoonful of whipped
cream be added you have quite a sub
petite easily satisfied as to quantity.
CREAM FRUIT TOAST.
Stir two level teaspoOnfuIs of butter
with one level tablespoonful of flour and
add a cup of hot milk; stir and cook until
it boils, then season to taste with salt:
longer. Have nice crisp slices of toast
moistened with the juice and covered
dressing over fruit and toast and serve.
The toast may be .softened with orange
oh TEf aqee Al n
oranges used
Inquiries Answered.
mo attention paid to inquiries not Civ
ing name and address Of writer, plainly
written-)
Mrs F. K writes: I have paid a great
deal of attention to your cooking column
and would Ike to ask YOU q few ques-
several times and have always been UNI
fortunate have the cake sink. The last
the oven to prevent the Ike from sink
ing, but imagine that ought not to be
necessary. I tried it and the cake did
time This is the recipe used; One cup
OF graduated sugar. two cups of flour,
leans molasses, half a cup of cold coffee.
full of cinnamon, cloves and mace.
Try adding more flour to this recipe.
quality. and you are probably not using
the same kind intended in the recipe. Do
There is no necessity for keeping pan
of hot water in the oven while the cake
S baking very probable reason for
your cake falling. other than not using
enough -four. is because you have your
oven too hot; naolasses or chocolate cakes
require a moderately hot oven and slower
baking than other ca kes They should
not brown until almost DONE
CRISP BREAD.
Same correspondent SAYS: have baked
bread quite often and find it to bake very
nicely and looks well when cut. but does
CfiSD Wi1en
could you tell me the cause of this? /
use one quart of -four, about a pint of
yeast cake, a teaspOOnfuI of sugar, and
salt and about a dessert spoon of lard
we presume the writer refers to the
crust of the bread and not the crumb.
Bread that Is kept covered and in a closed
tin box after baking viii be soft If YOU
wish your crust TO be hard ard crisp do
not use shortening and bake thoroughly;