Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1917-02-27
H0MRMAKERS COLUMN.

| SVAV 49, -
uorrsspondsnss On topics Of inserest 70 TIE lades
q soncibed. Address: Editor Hon1HAxI1S
CoLUns Oxford Democrat south Far1ss ~
For Those on i Diet.
| here are few suggestions for per.
sons whose diet debars sugar and acid.
To be out entirely ont Of these things ID
NOT only hardship IL point OF self de.
NAL, 1t deprives the dieting one OF tbs
salts and carbohydrates which IN moder-
ate form may be good for him. Try
apples this way: n
Choose . good baking apple. Pare
and quarter fruit, and place 10 . baking
dish-we use Q white grsnite-ware pan,
Put In 8 little water. uf 1t cooks ont,
add little more, and be sure that It u
boiling water-pever add GOLD water)
Salt according to Judgment, and place In
the dish generous amount of good but.
tor. Cover tight, set In the oven, and
let steam until tender, then remove the
cover and allow apples to bake for
time.
Apples cooked like this will be found
Amazingly compensating by those whose
diet is restricted, and appetizing and at.
tractive to all. In our family We call
the dish vegetable Apple" being eat
en- 90 vegetable by the we'll, and for q
dessert by those who can have no des.
sert.
Prunes We cook always without sugar
As It 10 economy to get the best, We use
selected prunes. Having been thorough
~ washed, they are placed in an earthen
ware bowl and left to stand overnight II
the water In which they are to be cook.
cd. Not too much water, for the fruit
must cook down. Cooked in the water
In which they have stood, and cooked
down well-these are the two particulars
that make prunes without sugar 90 good
you would hardly believe none had beer
used. And your dieter can eat with per
feet safety.
As salads In our household have beer
almost tabooed, acids In no. form being
taken by some members, we have learn
ed to enjoy our 'greens" raw. Celery
lettuce and water cress, parsley, tender
curled mustard and young nasturtiun
leaves are heaped on pretty dish, an6
made as attractive as possible. Variety
as much as anything else sometimes
lends zest to appetite,-if celery was
served yesterday, You will notice lettuce
lgreeted with sort of eagerness to-day
and mustard tomorrow, perhaps, will b.
more popular than either. So with thu
others, In their turn.
And If you have not tried young car
rots fresh from the garden, you have nc
idea what fine effect their gold anc
green has-a little of the feathery toy
enhancing the sttractiveness. A winter
table is wonderfully lighted up by just {
fancy dish of raw carrots daintily ar
ranged. The value Of this vegetable
taken uncooked, 10 too generally appre
ciated to need comment.
Food made attractive will In mos
cases sooner or later be liked. It II
really hard to be cut out Of the man!
good things one on diet has to give up
But with thought and pains on the par
of the householder the hardship can b,
greatly ameliorated. And It is wonder
full how loving sympathy and prepare
ton can, bring ailing ones around to th'
things they have never cared for before
Vegetables and Their Dletetlc Value
Vegetables, provided they are careful
II ~ cooked, have marked effect on tn
system; that is medical fact. Even tn,
humble cabbage has arisen In esteem
since it was authoritively stated tina
when young and tender 1t teens will
phosphates needed to enrich the blood
The Greek philosophers believed tina
dish of boiled beets, served With sal
and oil, was an aid to mental effort, ant
1t is said that Pharaoh fed his pyramit
builders on radishes. The Arabian
have always eaten artichokes for live
trouble and In different parts of th,
world they are regarded as PARTICULAR,
wholesome for men and women VIII
lead sedentary life.
Potatoes are said to improve the hair
which may account for the wonderful
heads of hair In Ireland. Celery ant
cumbers and carrots affect the com
plexions beneficially.
There Is but little enlightment afford
cd in the every day culinary literature
ON the many uses OF that delicious plan
known as celery. Probably no othe
plant is 80 we'll adapted to cooking In q
many different styles as celery, vege
table that can also be eaten raw, ant
there is hardly any other vegetable o
which every part can be brought to sucl
,, good account. The trimmings can b.
used for favoring purposes, or for soul
and broth, whilst the seeds are CAREFUL!
, preserved for similar uses, or to produc
celery salt, which in itself forms an idea
table condiment. The flavor of celer.
Ia one totally distinct from any othe
plant, all of its own, and, above all, re
markably delicious; whether mixed ss
salad or put in q puree, or added t
other vegetables, as soup, or as
sauce, 1t always retains Its original ant
delicate favor, which blends as n,
other plant or favoring vegetable vii
blend. 8
Celery too, possesses remarkable medi
cinal value. Celery soup, celery cream
celery sauce, praised or stewed osler.
and simple celery salad form the NOR
ordinary styles Of preparing this vege