The Kennewick courier-reporter. [volume] (Kennewick, Wash.) 1914-1938, 1915-06-17
Cookery
polnts
Eat seasonable Foods.


No matter how carefully we may
have lived throughout the winter, every
one feels more or less the lassitude of
the early spring days. and. although
the inclination may be toward sulphur
and mOlasses or some patent medicine,
there is no doubt that the common
sense thing to do is to change our Gus
tomary food habits and introduce more
seasonable foods.
Unfortunately in many sections
there is between times month, when
the winter vegetables and fruits are
jaded and the spring products are fore
ed and consequently prohibitive in
price. But grapefruit can be obtained
almost anywhere at small cost, oranges
are always inexpensive at this time.
cranberries. with their wonderful acid,
are still in season, and lemons. which
are invaluable, can be used ad libitum.
Apples. too, can be obtained. and for
tunate the housewife who has been so
provident as to buy her spring apples
In the midwinter.
There is an old proverb which runs
like this. Eat onions in May. nc doc
tor to pay" This applies not only to
onions. but to lettuce. spinach and. in
fact. all the green foods that begin to
appear about March /. II choice Is to
be made between porterhouse steak
for dinner and no green salad and beef
stew with salad choose the latter every
time. 1t will be argued that the nutri-
ment Is the same. and as far as the
meat Is concerned It is. But the por-
terhouse steak does not have the min
erals that the salad contains. and after
1t is eaten the whole body will not feel
as light. buoyant and as generally sat
isfied as when the salad accompanies
the meat
AS to the salad dressing, let it be
very simple. preferably of olive oil cut
by lemon juice. or If olive oil Is too ex-
pensiye. with corn Of. peanut oil. which
can be obtained at one-third the price.
As to the desserts. It Is very easy to
use fruit foundation and so work in
the necessary acids In a disguised man.
ner, for the family will balk at medic
inal foods II forced to eat them.
Some Odor Cuiprits.
Some kitchen odors are savory and
appetizing. Others are not The chief
culprits are cabbages. onions. fish and
boiling over
Cabbages will not smell II crust Of
bread is laid on the top when they
are boiling Better still. for this i'm
proves the cabbages. is piece Of char
coal.
Onions, barred I'm 80 many homes on
account Of the odor-a great pity. for
onions are blood purifers, complexion
beautifers and disease preventefs-
must be met with counter odor. Buy
some powdered cedar wood and
sprinkle a pinch ON the range. That's
all And. by the way. r onions are
peeled under water or held under q
running tap they will not smell. nor
will your eyes smart
Fish are often blamed for the odor
which really arises from the stale bat
ter or bad butter If those causes are
absent. then sprinkle the top Of the
range within -splutteringr distance
with layer Of salt When frying Is
done. sweep the salt into the dire. The
salt absorbs all '-splutterings" Of grease
and there Is no smell.
If you have had to clean 0sh. your
hands naturally smell unpleasant Rub
them with a little dry mustard
Boiling over might be stopped by
not filling saucepans and dishes quite
so full