The Washington herald. [volume] (Washington, D.C.) 1906-1939, 1913-06-21
By Ida AMES WILLIS.

As il ADDS so much TO our comfort or
mind and body during days or summer
heat to eliminate in every possible way
any suggestion of intense warmth and
discomfort, the woman who does her
own cooking should make a careful study
of the best ways and means producing
an inviting atmosphere OF GOODNESS and
comfort, not only in every other part
of the house, especially the dInIng-room,
but particularly should this eHecI ema-
nate from the kitchen. For though the
dining-room be the coolest, most invlt-
ing room in the house, wnere the family
delights to Iinger as long as possible,
If mother comes from the kitchen nur-
rIed and bordering on heat exhaustion,
and refuses to be served, declaring That
she is too warm to eat a moutnful, the
charming deIusion Is Immediately dis
PEELED and thoughts revert to a dinner
of herbs and comfort. With modern
appliances for cooking with gas, cleo
tricity, and fireless cookers, and omit
ting hot meat dishes, more than one not
vegetable, hot desserts, and beverages,
except on the cooler days, when the
thought of hot food and a little nre Is
grateful to your senses, the summer,
for even the stay-at-home town dweller,
should not be wearylng, and certainly
your independence, your privilege 10 90
as you please, dress DIS SOu pltdSt- anu
eat what you like, cooked TO your fancy,
will outbaIance the limited and not
greatIy-to-be-envIed privileges OF a resort
hotel To be sure the best OF these
offer you pleasures and Dement'S or out
door life, pure air, and rest-a change
that every city dwelIer needs quite
frequently. But if you cannot AFFORD a
vacation. or your family cannot spare
you or accompany you, the summer Is
but a short season at its hottest ana
worst. and there are methods by which
We may enjoy ourselves quite as thor
oughly under our own vine and tig tree
as paying for hospitality IN a crowded
summer inn.
Don't Overdo.
While we have such abundance OF
green vegetables and fresh fruits, cool
ing and refreshing. served ice-coId and
in pristine freshness, one must bear in
mind they must not overdo serving these
foods au natural. Remember, too, that
individuals differ in physical needs as
well as taste. No matter whether it be
obnormal, or, rather. an individual lido
syncracy. there are some who cannot eat
uncooked fruits; others do not readily
digest raw vegetable food, no matter
how fresh and tender they may be.
Aside from the fact that the rather
excessive OF green vegetable ana
fresh fruit diet required in place of more
substantial foods, it is apt to overbur-
den many individuals ana cause them
distress and often serious illness from
fermentation. There is likewise the dan
ger of monotony to be avoided. 100
frequent serving OF uncooked foods In
dictate lack of interest, indifference, and
Sinking on the part OF the food pro-
wider. and this suggestion is quite
enough to rob one of the pleasure they
must feel in partaking OF midsummer
fare.
Buy foods in small quantities when
the weather is hot. Better spend your
money for ice for the preservation or
butter. milk, and such necessary ana
perishable commodities than for large
pieces OF meat or larger quantity OF
fruits and vegetables than required for
the days supply.
1t is a good plan to serve most fresh
summer fruits uncooked for breakfast
and occasionally for lunch, but more
generally served to do duty as one of
the principal dishes While it is a COM
mon practice to serve uncooked fruits
for dessert after dinner, it is not ad-
visable. Many attacks of indigestion,
heartburn, &C., are caused by such in
discretion. A combination fruit salad
made with good oil and whipped cream
is less harmful as the acids are neu
tralized by the oil and fat
Cooked Vegetable Salads.
II your family is small you are sure
to have some leftover vegetables. Even |
so small a quantity as a spoonful of
several kinds may be supplemental with !
ripe tomato, cucumber, radishes. picked |
beets, green pepper, and lettuce. A lit
tie mashed potato, made tasty with mus |
tard, celery salt, or onion juice and par
sley, mixed with yoIks of hard boiled