The Savannah morning news. (Savannah, Ga.) 1900-current, 1904-04-17

The family which Begin the spring
with a diet in which the fruits and
vegetables as they began to appear
were abundant, and meats and other
hearty foods scarce, will be the one to
escape much of the lassitude of the
first sultry summer days.
Such a diet. continued until crisp
weather again stimulates an appetite
for hearty foods, will save many a doc
tors bill and much suffering when the
burning rays of "a July and August sun
drive humanity to desperation.
Peas, beans and lentils. which are
rich in proteids, are excellent substit-
utes for meat. Unless one is engaged
in work calling for an outlay of physi-
cal strength, even they should be used
sparingly when summer heat begins
During the spring, it would be better
II all shelled beans were eschewed
when red meat, at least, is a part of
the bill of fare
Care should be taken to select young,
fresh vegetables. Those bought from
the markets have, necessarily, lost
something of their original crispness
This may be partially restored by a few
minutes soaking in cold water. Too
long soaking wastes the nutritiVe ele-
water is an absorbent.
All fresh vegetables should be cooked
IN boiling sailed water. Too much
care cannot be taken in washing those
that nave been exposed to dust in city
markets if they are to be eaten raw.
For cleansing vegetables, nothing else
Is SO convenient as a brush with stiff
bristles.
Vegetables keep their color better if
cooked without covering.
Khubarb as Vegetable.-The tender
PINK rhubarb, which is one of the
springs first offerings, is an excellent
accompaniment for the roast lamb or
other meat course of the dinner. 1t
is much more delicious if cooked with
out water, since the stalk itself is
largely water. Peel the stalks, cut
them into pieces an inch long and put
them into the upper part of a double
boiler with sugar. Since it is to serve
as a vegetable, it will need to be less
sweet than when used for a sauce
Half cupful of sugar will be suffi-
Gent for a cupful and a half of the
stalks, Let it cook in the sugar until
tender.
Asparagus.-To this delicately ia
vored vegetable are described a host of
AAAGblNAlctl properties. ASIDE from SuCn
qualifications, there is no doubt that
1t Is one of the seasons most appetite
ing and refreshing supplies. Any sea-
soning that detracts from it's own ia
vor is out of place-this for the
French chef who has been known to
tincture it with his favorite pungent
seasonings, such as garlic and nutmeg
The wise housewife has learned never
to throw away the tough lower ends
of the stalks. She cuts them into short
lengths and stews them tender, saving
the juice to flavor her next SOUP
To bake asparagus, cut the tender
ends of the stalks into inch-long
pieces and cook them about fifteen
minutes. Drain them and save the
water in which they cooked for the
soup kettle. Arrange the aspara gus
in alternate layers in buttered baking
dish with fine bread crumbs, bits of
butter, salt and pepper and dice-shap-
ed pieces of hard-boiled eggs. Sprinkle
the top of the dish with buttered
crumbs and bake twenty-five minutes
Send to the table in the baking dish
Individual ramekins may be used in
stead of a large dish.
Dandelion Greens.-It is the acrid
flavor of this weed that makes it a
favorite in spring days. Only the
tendereSt and smallest plants should
be used. Most persons prefer to sac
rifice some of the benefits to be de-