The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-06-10

require but limited amount of either,
and excessive Indulgence will soon
bring on an attack of Indigestion
Fresh fruits in profusiOn in summer
time-nuts in winter-should snow US
that even the vegetable oils that will
produce heat and build up nerves, IS
required in less amount in summer
Although nature provides US with
profusion of fruits and fresh vegetables
for our hot weather diet, mistake not
! their purpose. Serious illness on ac-
count of fermentation may be caused,
even when these foods are IN perfect
condition. by indiscriminate mixing to-
gether of some vegeta bles requiring
/ considerable time for digestion and acid
fruits Eat vegetables with saNory
dishes and simply made buildings and
the acid fruits at meals when the SLOW
" digested vegetables are absent.
Excess in drinking in Not weather IS
quite as bad as overlooking the stom-
ach with food. for if one drinks freely
/ during extreme heat and while eXet-
/ cising it does not have the effect Of
uuencning thirst, but tends rather to
Increase it. the only result being to es-
ltablish a vicious circle of imbibins and
perspiring;" increasing instead OIL al
minishing the physical discomfort.
Drink freely in the morning before
beginning exercise or work Of the day
and in the evening when you can rest.
and you will be surprised how quickly
va Twill be satisfied and refreshed with
cold-beverages. Another point that
should be carefully observed during hot
weather is to eat slowly A thlru q
the quantity Of food eaten by the aver
age individual win prove sufficient
when DrOper amount of time is given
to its preparation. If we eat too last
we eat too much in order to get the
lamount of nourishment our bOdles ue-
mand each day with me s1ol or -5l
overloaded with a com bination of Cd
lposing clements and deluSed with TIE
various summer beverages we call cool-
ing drinks it is small wonder we sur
fer with the heat and summer us
eases"
SPAGHETTI OUTLETS.
Boil quarter Of a pound of spaghetti
until tender but not soft, drain, blancn
and when cold chop ccarsely, add three
fourths of a cup of bread crumbs q
little chopped onion fried dehca' +
brown in a little clarified butter, a tea
spoonful of PARSLEY. half cup Of To-
mato PURGE. salt. pepper ana enohs-
beaten egg to bind all together shape
into outlets. dip in beaten egg and cover
with bread crumbs and fry in deep not
fat: serve with sauce piquall- Cnop 8
small onion and sweet green PeppTl
fine and fry in a little butter lheh
sti,. in two level tablespOonfuls Of houi
end when smooth and hubphne au'
half a cup of stock. half UP OF STRAIN
ed tomato. salt and pepper to taste aae
:
, and serve.
VEGETARIAN OUTLETS.
Prepare mashed potatoes as for th'
table CRATE a medium sized onion anf
= FRY it brown in just enough butter z
5 brown Mix with the potatoes For So
= potatoes take 2 dozen tiny new carrot,
/ and five very small white turnips, BOZ
> I seDa rateIv in sailed water, chop line
: add to the potatoes with a few hnel,
shredded. boiled string beans, a httl
e narslev and salt and pepper TO taste
= Form into fiat. Oblong shapes, DIP II
: beaten egg and bread crumbs and IT,
d in deep hot fat. Serve with brown
i tomato sauce.
: VEGETABLE OUTLETS, EN- CASE
q A very nice way to prepare cutlet
: bade Of various kinds of cooked, greer
O vegetables is to encase them IN tn
mashed potato, dip in egg and crump
: and bake them in an oven not enous
+ to brown them in ten or fifteen minutes
4 These agree with most people bette
:. than the fried
= SCRAMBLED EGGS AND TOMATOE
Dip six medium sized smooth toma
n toes in boiling water and then skin an
. let them cool. Then cut each in thre
!, slices. season with salt ami pepper an
put in a steWpan with two tablespoon
: fuls of butter and cook without brown
q ing until the tomatoes are very not
. then turn in three beaten eggs an
= scramble them with the tomatoes unit
!. cooked. but not hard Turn out On
:, heated dish. garnish with points OF toas
s and parsley and serve.