The Washington times., 1906-08-05


American spirit TO pulp and his
appetite 10 a pitifuI state OF
finickiness. BY keeping quiet. dressing
Coolly and living in shaded houses 6or
better vet. by getting busy" the best
heat antidote known one may force
the former back 20 a fair state OF cheer
fulness, but ever a hard worker must
have an exceptionally hearty appetite
who is not. IN schoolboy parIance. .'oh
his feed BY mid-AugusL
Now. Il is perfectly useless 10 call
this nonsense and continue 20 force
down three solid meals a day Of hot
soups. heavy meats and all kinds Of
fried mixtures. This distaste OF winter &
diet IS merely natures way Of showing
she has more sense than we have II is
a message the wise h0usekeeper viii not
disregard. but Will straightway arrange
her daily menu on a hOt-weather basis.
Breakfast should be light Ice-cOlc
melons or berries. a cereal. also thor
Oughly chilled. toast and possibly eggs
IN some form is all any one needs a,
this season OF the year. Even II the
family is welded 20 hot breads. fries
potatoes and meats, give them a res
pite-thev viii enjoy them all the more
in the fall, since their digestiOns Will be
weather.
At noon. possibly more than at any
other time. one IS repelled by hot cooked
dishes. Fortunately. We can have really
delicious little lunches with nothing
warm on the table. Late suppers this
month should also be cold; indeed. the
only meal where the stove need bear
an active part Il dinner, with the fresh
vegetables which are too healthtul 10
be neglected Even then the SOUP
should be jellied the salad chilled ana
OF a light type with French dressing
rather than mavOnnaisej and the desert
frozen.
Though doctors rail. iced beverages
tea, coffee. and soft drinks-play an
important part in the August menu
Anything alcoholic Is too Overheating
to the blood 10 be advisable for August.
Nothing however. Is quite so refresh
ing during these next trying days as the
many jellied dishes. fish salads and des-
seTts, and even the man who feels be-
reft without meat once day can have
il appetiZingly served cold in dainty
gelatinous form.
cold soup. Horr5ble"' says some
women. for, strange 10 say, men are
much fOndeT Of these nourishing and re-
/ freshing cOnsommes and broths than is
the average woman. This dislike is,
alas. too often justified, for, like the
little curl-adotned girl lelied soup
when good Is very, very good. while
its ''hOrFidness" when bad is hard TO
swallow.
The trouble is. usually. that the taste
Of the stock IS not fully disguised, By
the way. c>ost Of these soups are pre-
pared on the same general principle
Make a strrng. clear stock OF beef,
chicken or veal. strain well, put back
on the stove and add gelatine when
boiling. Mix thoroughly and pour into
cups TO cool About a heaplng teaspoon
ful Of the granulated gelatine is requireC
TO a pint and 4 half OF stock Soak IN 2
gelatine in cold water and dissolve Il
over the teakettle before adding TO the
boiling soup
All Clear stocks 10 be jellied should be
more heavily seasoned than when served
hot and more vegetables should be
added to remove the tastelessness.
A tellied gumho soup with plenty or
nkra and tomato and cayenne pepper
IN il is particularly appetiZing on a
hot day; also a strong tomato broth
Fruit soups served icy cold are ia
yOrites with the epicures. These may
be had in unlimited varieties by using
the juice OF all small fruits and berries,
such as blackberries. strawberries,
plums. oranges. bananas. red raspberries
and curTants mixed, pineapple, grapes,
and cherries II is also an excellent
way 10 utilize the juice from canned
fruits.
teaspoonfui to every cup of juice Is
added 10 the syrup. which is boiled IN
iii IL thickens. when il is sweetened to
taste and set away TO cool. Serve in
SheTDet or EIdpC AlAAt B4eASSNS AZ
tracked ice. Bits of fresh or candied
fruits may be added to these soups.
A very good sour cherry soup is made
1the iarred ones do just as welD three
or four rusks. three pints of water two
inches OF cinnamon, lemon rind. one
fourth of a pint white or red wine, one
ounce OF butter, one-hah ounce or flour
a pinch of salt Put the cherries. with
the kernels broken, pieces of rusk. Gin
namon, lemon Tind and water all to-
gether and cook slowly for twenty min
utes, then rub all through a sieve; melt