The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-07-24
Divers Recipes.
Chicago.


To give man wide and vigorous life,
so that in the great procession he
pauSeS not, or flags for the moment or
falls, nature opens her hand and pours
forth to him the treasures OF every land
and every sea.
For him waves the wheat fields
golden glory, the rye, oats. maize and
rice, each different but DEMONSTRATING.
Fruit Of vine and plant and tree spread
their harvest in the air. ever ready at
his hand, while in the rich soil lies
stored the starch-giving potato, the
sugary beet and all the long list OF
health and strengthening vegetables
that dwell under the earth in fragrant
gloom
ONE SHOULD ENJOY THEIR FOOD.
Nature bids us eat. drink and be
merry. But in order to do this we must
have a natural inclination toward our
food, or it must be of such character
and preparation when set before US
that appetite comes with eating.
While each organ requires its peculiar
nutrinent, we are such creatures OF
habit and impulse We must cultivate
much common sense and good judg-
ment in order to correct the too often
wayward promptings of an unnatural
and artificial craving for such SUB
stances as are most questionable IL not
absolutely harmful for the season. or
individual conditions.
CHANGING DIET IN HOTWE ATHE
While it is best to avoid as much as
possible the heavier diet of fat meat
during the hottest weather, one must
not forget that it is not the lean meats
so much as the sugar and starches that
are the heat-producing 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 heat IN the sys-
tenn As an example, rice would seem
a more acceptable starchy vegetable
than the potato for summer diet On ac-
count of its delicacy in flavor and APP
pearance, but it should be accompanied
r. = i've fr1cac fo7~
entirely suitable for hot weather AS
potat new or old. have not their full
amount of starch they do not rank as
high in heat-giving properties. unless
we consider the sugar some varieties
contain.
But with plenty of fresh fruit acids
and green salad vegetables to cool the
blood one need not make too radical
change in the nature of the food sub
stances except where it seems expedlent
to do SO. for very often the fruits ana
green vegetables found IN the MARKERS
are in such condition as to render them
more harmful for hot weather diet than
a lean meat diet and the less pertshable
vegetables. That God-given attribute
feeding these bodies of ours and guard
ing against direct violations of the laws
Of health In all seasons.
A COLD FRUIT SOUP.
These are refreshing on a hot sum-
rner day and are greatly relished at the
beginning Of a meal. They must be
carefully 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 toast
ed in the oven are usually served with
fruit SOUPS. The juice OF raSpDerrleS
and currants favored with a little stick
of cinnamon, nutmeg and lemon juice,
with equal quantity of juice and water,
slightly sweetened and thlckened Win
arrowroot, makes a delicate and tasty
soup. Do not use more than a teaspoon
full of arrowroot to each pint of liquid
and cook until the SOUP Is clear.
GREEN PEA SOUP.
Cover two quarts of shelled peas with
lust enough water to cook without
burning, adding q few sprigs OF mint
and a teaspOonful 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, moisten-
ing with the water in which the pods
have been cooked Add the pulp to the
water drained from the pods with
large slice of onion; salt and pepper to
taste Cook for ten minutes; then re-
move the onion Add a tablespoonful
of butter or half a cupful of rich cream
and a very little thickening if the soup
is too thin.
BROILED SPANISH MACKEREL
Have the fish drawn from the gills,
removing head and fms Cut the fsn
down the back and remove the spine
Wash and dry quickly and thorough
"; sprinkle with salt and pepper Beat
the yoIks 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 moderate
ly hot fire. Serve with lemon sauce.
LEMON SAUCE.
Put half cupful of butter in a
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, as it is fine-grained
and close in fiber and can be trimmed
into better shape. 1t will also be nicer
for slicing cold. A cut from this part
of the beef will require longer cooking
than the looser grained piece from
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 arrang-
ed On a bed of spinach PURGE garnish-
ed with carrots. turnips and beets boil
ed, sliced and cut into fancy shapes.
SPINACH PURGE
Cook the spinach plain, in plenty of
boiling water, drain and chop very fine;
season with salt, pepper, butter and
little lemon juice or hot vinegar; mois-
ten with a little of the liquor the meat
was cooked in. Heap this on a hot
dish and place the meat on TOP.
CARROTS WITH FINE HERE'S.
Wash and scrape six or eight young,
tender 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 tablespoonfuls of butter in
a saucepan; put in a medium sized on
ion chopped fine and stir over the fire
until well Drowned; then add two cup
fuls Of water or clear broth and let boil
for five minutes. When the carrots are