Evening star. [volume] (Washington, D.C.) 1854-1972, 1908-08-15

dinners and luncheOns for mid
summer. laying at the same time stress
upon the desirability of more salads ana
fruit and less meat. and the beauty doctors
are preaching the SAM doctrine to their
devotees. and Chinese Minister WI comes
along with his pronunciamento on the ad-
vantages of being a "sanitarian from a
hygienic and spiritual standpoint" 1t is
small wonder that the rank and file are
commencing to fall in line and simpler,
saner diet for midsummer becomes the or
der of the day That the recent advance
in the nrice of meat has also contributed
materially to the falling off of the de-
mand for meat and the increased con-
sumption of fruits, cereals and vegetables
goes without saying.
So long as food values are intelligently
maintained. this is of distinct advantage
all round; but here's the rub. If meat is
eliminated in part or whole. other energy
producers must be substituted. else thu
novitiate in ''sanitarianism' is apt to
agree with Fraulein Schmidt. who de-
clsres that being a vegetarian is Devil
dering. None of the books say a WORD
about the odd feeling one Mas of not hav-
ing had anything to eat. 1 am perpet-
ualIy hungry, and it is the unpleasant
hunger that expresses itself in dislike
for food in listlessness. inability to work,
fabbiness even faintness." For those
VINO are cutting down on their meat sup
ply without being hard and fast Vege-
tarians let me recommend few dishes
that will still keep the worker up to par.
furnishing needed material for Drawn.
bone and brain, and that without over
heating or discriminating.
Mock Turtle Soup.
Soak overnight one pint black leans
In the morning turn into the soup kettle
add five quarts cold water a beef bone il
you have it, half pound salt pork cut
into small pieces, small turnip. a carrot
and three medium sized onions. all chop
ped fine or grated. Tie a bouquet OF
seasoning herbs in a little bundle and
simmer all together until tender. Strain
through a colander. season with salt, cay
enne and a little powdered Glove. Thicker
slightly with two tablespoonful -four rub
bed smooth with two tablespoonful but
ter. When ready to serve add four hard
boiled eggs cut in slices and a sliced
lemon. few forcemeat or egg balls add
to the appearance and flavor of the soup.
Forcemeat Balls.
Chop fine six tablespoonfuls canned
green turtle meat or any kind of cold
meat you may happen to have in the
house. Season with cayenne. bit of
mace and onion Juice and little minced
parsley. Rub all to paste with the
yolks of two hard boiled eggs and a table
spoonful butter. Roll with the hands
into balls about as large as hickory nuts.
dip i'm egg. roll in fine crumbs and fry i'm
butter to golden brown. Drop in the
soup when it is served.
Egg Balls.
Drop the yolks of four eggs into a cup.
cover and set in a pan of water. When
cooked hard and mealy pound to a paste.
Season with a teaspoonful salt and a sus-
picion of cayenne. mold into balls the size
of nuts. mixing with the beaten yolk of
an egg and rolling in crumbs or hour.
Fry for moment in hot fat or cook by
pouring the hot soup over them. Let them
stand five minutes to harden. as they
should be firm.
Fruit Soup.
Stew any kind of fruit desired in water
enough to prevent burning. Press through
a PURGE sieve. add an equal quantity of
water and to each pint of this liquid al
low a heaping teaspoonful cornstarch. ar
row root or soaked tapioca as desired.
Cook in a double boiler until clear and