The Washington times., 1905-08-15

August means dog days and plenti-
ful supply of moist heat. and this year
has so far yielded us an overabundant
supply The housekeeper finds that she
must buy cautiously, for no food kee ps
sweet long and worms are apt to de-
yelop in flour and cereals. The desire
for food, especially meats, is lessened,
and fruits and drinks are in demand.
Such demands can ordinarily be met
With comparative ease, since the mark
cts and gardens furnish abundant ma
teTial While we may give heed to the
call for cold food made by various
members of the family, It is well to
keep In mind that hot food is more
quickly digested than cold. as the lat
ter must be raised to the temperature
uon really begins. For this reason,
especially If the family includes chill
dren or some members who have dfges-
tive difficulties, 1t Is always wise TO
serve one or more hot dishes, either
liquid or solid. at each meal. The drink
Ing OF too much iced water or cold
liquids during meals should be avoided
ana liquids referred to q iced should
be chilled by setting the pitcher or jar
into which they are poured into the
ice chest fer number of hours rather
than a quantity Of ice should be added
to the liquid Itself The dinner here
presented IS designed for q very hot
day. when the thought Of meat is less
appetizins than it would be in mid
winter.
Cantaloupes
Boiled Rice Green Corn.
Tomato and Cucumber Salad.
Waters. Cheese.
Peach lee.
Coffee.
In selecting cantaloupes note that the
surface of the fruit is well netted, that
there is still slight tinge of green in
the angles of the curves and that when
the stem end is sCraped with the nail
on ice until the last moment possible
then quickly halve each melon and
with spoon remove the seeds
with the membranes in which they are
held. Be especially careful not 10 scrape
away the inner flesh of the fruit as In
the layer nearest TO the seeds We find
the highest, most spicy flavor. II deep
plates are used a handful of crushed
Ice may be laid in first and on this
the one or two pieces OF melon are ar
ranged. In this manner the fruit Is kept
cool without destroying The aroma. as
Is done when ice IS placed in the hollow
center Of the halved melons.
Treatment of Vegetables.
In our treatment OF vegetables we
could learn much from the French They
obtain delicacy Of flavor by using the
vegetables when still small and i'm
mature and utilize the water in which
they are cooked in certain delicate
soups So. in selecting the vegetables
for the raSout OF today, take small,
young ones in preference 10 those which
are larger. For a generous dishful take
equal proportions OF small carrots, white
Jurnips and green peas and a double
quantity of potatoes. Add 10 the shelled
peas a very small quantity of water,
not more than a hulf cupful. n good
seasoning of salt and pepper and a half
teaspOonful OF sugar; cover and boil
UntH tender. Scrape the carrots, pare
tBrnips and potatoes. Cut all three in
dice or pieces of equal size, say an inch
square. Boil the carrots in slightly
salted water until tender, boil potatoes
and turnips together in water, also
slightly salted. When all are done drain
the three vegetables In frying pan hea [
TWO tableSpOOnfUis Of butter or nice
dripping. add two tablespOonfuls Of
/ finely chopped onion and cook slowly
until the onion begins to change color
Add TWO tableSpoOnfuis IA Of -four stir and
! cook until IL IS evenly Drowned TO a
coffee color. Now gradually stir in a
pint Of water or any kind Of strained
meat broth (no matter how WeakD pre-
viously heated 70 the boiling point.
/ When this gravy IS thick and smooth
add the liquid drained from the peas.
one sCaGt teaspoOnful Of sugar and suf-
/. ficient salt and pepper to season well,
Add the drained vegetables, cover and
simmer slowly for half an hour. shak-
ing the saucepan frequently and ten