Evening star., 1901-06-25
Table and Kitchen.
Attractive Bills Of Fae2 Tor the warn
Weather.

least greatly lessened, IL one would study
more carefully the component parts of our
foods, and know that foad substances be-
longing to the same class' may vary in eff
feet according to the climate and season.
While we must preserve a relative proper
ton of the carbonates >apd nitrates. we
should know that it is nscessary to lessen
the amount 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 contain
the necessary elements for perfect nutr
tion and health-lean meats, green, fresh
vegetables and fruits-which should form
the greater part of the family bills Of fare
al 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 utterly un-
suited for hot weather and are not relished
as are the lighter foods, which are tempt
ing and healthful and require less labor
and time The simpler dishes require but
a few minutes to prepare and do not tax
the patience or strength and leave the
housewife time to 'cooi off and look pleas
ant De1Ore Sne must present neESelI dI
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 family.
Carbonaceous Foods in Summer.
In cold climates nature provides fat and
starch in great abundance to furnish the
carbonates, the heat producers; 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
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 fruits 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 tempera-
ture is mild throughout the year much
greater abundance Of succulent fruits and
vegetables whose carbonates consist al
most entirely of sugar. These foods may
be grown through the greater part of
the year, though they vary somewhat ac-
cording 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 the leaner meats in
abundance, thus very clearly demonstrat-
ing that vegetables. fruits and grains,
which with the exception of northern corn
equal to lean meat, are the best adapt
ed to a warm weather diet. The amount of
starchy food should be reduced in hot
weather, as it is clear that much of the dis
comfort of the body is produced by a need
less 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 are quite sufficient
to keep up the amount Of bodily fire re-
quired 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 endurable, but escape
many Of the diseases peculiar to summer
and injudicious selection of foods.
Fruits and Vegetables In Excess.
Sickness may be produced by irregular
and excessive use OF fruits and vegetables,
but there is no danger when they are eaten
in proper amount and regularly.
Children are, as rule. exceedingly fond
Of fresh fruits and green vegetables, and
If they are allowed the free and prudent
use Of wholesome fruits and vegetables
they will 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 disease. Never consider perishable
foods cheap which are not strictly fresh
and sound.
Breakfast Cereals.
The value of cereal foods, especially the
wheat grain. is not thoroughly appreciated
in making out summer bills Of fare.
Wheat gives us a combination of starch,
gluten and albumen in form which Is
well suited for hot weather.
While cereal foods must have a very
thorough cooking to make them digestible.
this does not entail the labor and dscom-
fort Of meat cooking, and dish of cereal
and fruit is certainly more inviting to jaded
appetites on hot morning than dish of
meat, while 1t fills all the requirements
which the meat would satisfy. A very pret-
ty as well as palatable way to serve a
real 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
induced to eat them if served in this man
ner, as there is decided difference in fla
vor between the hot and cold cereals. A
little in the way of garnish will also add
greatly to the attractiVeness as well as
goodness Of the dish. Leftover cereal
should never be thrown away, as it can be
added to fresh supply and reheated or
made into mullins, pancakes nice little
dessert.
Boiled Whole Wheat.
wheat grain which has been almost lost
sight Of since our grandmother's time. The
whole wheat grain was used, selecting the
new If possible. This was washed through
several waters and cooked like rice in a
large quantity of water until tender 1t
was then drained and In the morning If
desired hot 1t was steamed over a kettle of
hot water or in the double boiler for about
half an hour and served with stewed fruit
milk or cream.
SOmersetshire Furmenty.
To pint of ready-boiled wheat put by
degrees one quart Of milk. breaking up
the Jelly; then add two ounces of picked
currants; stir and cook in. a double boiler
until currants are tender. Beat the yolks of
two eggs with little grated nutmeg and
two tablespoonfuls of milk: add to the
wheat; stir together a few minutes over the
hre; sweeten to taste and serve cold with
whipped cream or fruit
Albany Pudding.
Thickly butter a rather shallow pudding
dish, line sides and bottom with slices of
bread; make a custard of mink eggs and