Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-04-09
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HOLD
lINT'S


the maintenance of perfect health, or the
breaking down of the same, according as
1t is right or wrong, there are no hard and
fast rules for individual guidance. Be-
cause "a" confines himself to a certain
diet and thrives on it there Is no use
saying that ''B must have the same; for
owing to structural or inherited differ
ences AS meat may become BIS poison.
With some a generous meat diet seems
to supply the energy and repair material
needed. Others do best on a vegetable
diet At this season, however, all agree
that a cutting down on meat and a free
use of fruit and vegetables is the part Of
discretion.
In rheumatic troubles, particularly
there Is growing conviction that meat
produces the noxious acids that bring on
the disease, while diet confined to tho
foods Of which potassium and sodium are
the chief constituents, renders person
immune or will cure the most acute form
of rheumatism.
When living on purely vegetable diet
the legumes, beans, peas or lentils which
contain the same amount of nutrients in
proper proportions as meat, should be en-
ployed in some form almost every day.
Soups made of them are nutritious and ap-
petizing, though the entire removal of the
skin by putting through a colander is ad-
vised for those whose digestion Is In any
way impaired.
The lentil, which has been in use since the
dawn of history by Europeans. Egyptians
and many of the Asatic nations, is just be-
ginning to be appreciated by the American
housewife. 1t is very inexpensive, the dried
lentils ranging in price from to III cents
per pound, while in it's food value, accord
ing to a great German scientist, 1t leaves
every kind of meat far behind" and even
leads that of peas and beans. Its taste Is
not quite as agreeable as the other MEM
bers of the legume family, until one gets
used to it. an elusive suggestion OF unfa-
miliar herb seasonings accompanying IT.:
Lentis may also be purchased canned ana
ready Cor use as a vegetable, as soon as
heated.
Lentil Soup.-In using the dried lentils
they must be soaked in cold water some
time before cooking, boiled slowly untll
very soft, then mashed and put through
sieve to remove the skins. For one pint OF
the lentils allow one onion sliced, quarter
pound of salt pork or a ham bone, pinch
of red pepper, a sprig of parsley, Stalk OF
celery, or any other vegetables like carrot,
turnip or tomato, that are at hand. There
are many kinds of lentils sold in this coun-
try chief among which are the Egyptian,
which is smaller than the others and rather
more delicate, the German and the Russian.
Both the latter varieties need longer
cooking.
An Excellent German Lentil Soup.-Soak
It.
In the morning put into a saucepan with
quart of water two stalks of celery and
five onions, which have been sliced and
fried brown in butter. Stir gently for sew
eral hours, then strain. Add half pint
of milk, a half cup of cream and little
butter, flavor with salt and pepper and
serve Another variation is sometimes
made by adding a few slices of frankfurters
just before serving.
Potatoes in Their Jackets.-Potatoes cook
ed in their. Jackets also furnish good sup
ply of potash-the salts being contained In
the outer rind, just under the thin skin
This explains why new potatoes are so
much better than old ones, which are usual
ly peeled before cooking. 1t is a great mis-
take to peel potato before 1t is boiled, I'M
less they are to be mashed or cut In some
fanciful shape Keep a stiff little vege-
table scrubbing brush for their cleansing.
Put the potatoes in cold water and scrub
clean. Rinse, then boil. Serve with their
jackets or peel just before sending to
the table.
Parisienne Potatoes.-Where little more
fancifuI way of serving potatoes on occa-
sion is required try the Partisan cooks
method. Scrub and peel good sized pota-
toes, then with a steel vegetable scoop cut
out balls about three-quarters of an inch
in diameter. Soak few moments in cold
water then cook in gently boiling sailed
water for ten or fifteen minutes, until
small skewer will pierce them without
breaking Drain and shake until dry. Pour
over them a tablespoonful of melted butter,
roll about until all are coated, then sprinkle
with salt, pepper and minced parsley. A
good vegetable scoop costs about 40 cents,
and a potato twirler, which cuts the pota-
toes into spirals and various fancy twists,
is about the same price.
No Sugar on Observation-Disclosures to the
subject of improper eating, sugar on cereals
is now declared to be prolific source of
digestion-especially with children or
adults living an indoor life. Sugar in itself
is useful and valuable food, but is too
highly concentrated to be eaten in large
quantities. Children do not require a va
riety of flavors to stimulate the appetite,
unless the taste is perverted. Then the
backward step is difficult to take. por-
ridge of oatmeal wheat or corn should be
eaten only with milk or cream or the occa-
prunes figs. The sugar given a child is
better furnished in Jumps of cut loaf sugar,
homemade candies, a simple pudding or
sweet, fully ripened fruits.
Nut Foods-Nuts are another highly con-
centrated food that should not be eaten to
excess. They are great heat producers, and
should, therefore, be used in connection
with less concentra ted substances. 1t is an
excellent plan to eat crackers or bread with
nuts, for they will absorb the nut oil and
increase the bulk. Salt eaten with nuts
keeps them disintegrated and easier of as
similation.
Fruits, cereals and salads are the natural
accompaniment of nut foods. If you have
never tried combining English walnuts with
lettuce or celery In a chicken salad try 1t
the first time you have a chance, and you
may say as a noted traveller said last Sun
day evening, II have never eaten chicken
salad anywhere to compare with this. 1t
is delicious"
Nut and Chicken Salad.-Cut the white
meat of a chicken into small pieces, and
add to IT a half cupful of English walnut
meats chopped rather coarsely, and a cup
of finely cut celery or four or five lettuce
leaves torn in shreds. If the latter sprinkle
with celery salt dust lightly with pepper,
marinate with just little vinegar or lemon
juice, and add a half cupful of chicken
stock or gravy and the same amount of
mayonnaise. Toss lightly with fork. Line
a large salad bowl-or the little individual
paper cases-with the white leaves of let
tuce. curling each one to form cup or nest
Fill these with the salad mixture and
crown each with a teaspoonfui of mayon-
naise.
This makes a delightful addition to the
Sunday night tea. If you have chicken
frica ssee for the Sunday dinner you can use
the dark meat for the dinner, reserving the
white for the salad Cut up the chicken
and the nuts. have the mayonnaise ready
and the evolution of the salad itself Will
| take but a few moments just before the
supper is served.
Fruit Frappe with Nuts.-Almost every