Arizona republican., 1909-08-30
Supper Out of Doors.

Supper Out of Doors.
 Date Bread spread with Currant Jelly Whole Wheat Bread Sandwiches Spread with Cream Cheese and
 Green Peppers.
 Radishes Deviled Eggs Fruit Angels Cake
 Orangeade.
 The vegetarian cult of which Mrs. James Bryce wife of the British am bassador is said to be an ardent apOs- tie, is already finding many disciples among fashionable folk as well as among those who are conscientiously oppose to meat, for what they consid- CT hygienic reasons.
 Investigations made by such well known authorities as Chittenden. Men del Metchnikoff. Fauvel, Caspari and Le Fevre show in their legitimate con clusions a distinct trend toward a fleshless dietary. A general theory is that flesh foods frequently contain in themselves fatigue poisons of various kinds which aEgravate the action of the fatigue poisons produced in the body. Dr. Alexander Haig of London has long maintained that abstaincrs have greater endurance than flesh eat CTS particularly if they abstain also from other uric acid producing foods such as Che says) eggs. beans, peas, asparagus and mushrooms. While many of his theories lack proof, his claims for a fleshless dietary are abundantly corrobated.
 While the question of the extent to which flesh foods may be used advan tageously is still open, there is little question in view of all the facts, which have been disclosed, in the past few years. that the ordinary cOnsump- ton of those foods has been excessive.
 If fashion now sets sail in the same direction together with the devOtees of the various beauty cults who demand the wholesale consumption of carrots, and onions, spinach and beets as first aid to beauty. the butcher man may well wear gloomy look, or hasten to add a seductive supply of vegetables to his stock in trade.
 Among the timely vegetable dishes the following speak for themselves:
 STeen TeppeT NeSNS
 Cut prepared sweet green peppers into strips as long as the shape will allow. and a little wider than straws. Saute these strips delicately in olive oil or butter, and arrange them. log cabin fashion on squares of buttered toast In the little nest place a care fully poached egg. and serve for breakfast or luncheon. Even a criti- l cal appetite cannot fail to be pleased with this dish.
 New Cabbage Hot SIaw. Chop small, compact head of cab l bage fine and salt it sufficiently for | the table. Let it stand half an hour, | then put two tablespoonfuls butter in | a round bottomed iron kettle As l soon as melted and hot, put in the 1 cabbage. Cover closely but set on the | back of the fire, where it will simmer | but not scorch. Do not add any water | The salt will have drawn out the | juices of the cabbage so it' will have l moisture enough. Stir often to keep | from burning, but replace the cover | quickly each time so as to retain all | the steam. In five or six minutes the | I. Then add teaspoOnful of flour mix cd smoothly with a half cupful thick | sweet cream. Stir well together. add | q tablespoonful good vinegar and serve at once.
 A Walnut Loaf to Take the Place of
 Meat. | To quart of grated bread crumbs | add a scant tablespoonful salt a scant l. teaspoonful pepper and an equal II of sage, thyme and parsley
 Add a quarter cupful melted butter. II and after mixing well, half or three quarters cupful English waInuts or fl hickory nuts. Moisten with a third | or half cupful of milk and bake about H an hour in a steady oven, not too hot II It should be brown on top and may be served hot or cold as preferred.
 seets.
 Take young, tender beets. wash and II boil them without cutting the roots to make them bleed and lose color. When T. done. peel by dropping into cold wa ter and rubbing off the slSins Slice II them and serve either with butter IA pepper and salt, or with lemon juice II poured over them.
 Brussels Sprouts Cut the sprouts from two medium II sized stalks, pick off all poor leaves and let stand in salted water for an F hour Drain well and cook in plenty H of boiling water, uncovered, untiI ten Fl der. Drain well and serve with Hol- II landaise sauce.