Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1920-07-26
MRS. VIII SON GIVES "TONIC"
D IN FORM OF PROPER FOOD

To expand. and if il is not absolutely
clean there is II commingling Of the
various acids and ulkules of the prcvi
Gus foods with the present one; and
also tn" burned and ScorchCd particles
of the partially clean utensil-all this
acts upon the food being cooked in the
utcnsil. Get rid of your old burned
and chipped saucepuns; they hold NOR"
digeStiv" disturbances in them than all
the physicians. physics and aids TO di
gcation in the world can cure.
When you select new utensils. keep
them absolutely r!rIu ->urgically clean
scald them daily with plenty of boiling
water, and don't hide them in dark. un-
ventilated clo~otS Rather hang in
bright, sunny spot. where air and
sunshine can constantly stcrilize them.
Now pr"pnrr tn" vegetables. Wash
them in lUk"warm water: this will
cau~" I'll" luNi>ibl" mites and slugs to
loosen thoir hold upon the food and
drop I" ru" hotluu uf III" pan. Cook all
vegetables in boiling water: do not
salt the vegetables until ready to send
to the rablr Salt contains certain
ChrmIrai elements, that act upon the
acids and uIhu,"~ Of the vegetables and
neutrni@" them 80 that it should not BE-
added iutl. Nh" food is ready to serve.
Til" use of baking or bicarbonatr of
aodn destroy, the valuable vitamineS or
living element in all food The food is
then "t IIttI" value. since the soda la.
n"utraljHrd the most valuable element.
-" not us" baking soda TO keep the
foods green or to make them tender.
C"ror al. vegetables with boiling
Wn'"" and cook tn" green, leafy ones
WnluIl It cover. Allow them sufficient
time ~ become tender. Rapid -hoiliug
tends 10 tOughcn the tibers. | have gone
into his point at length because it j.,
III" real reason why 50 many people
tjr" quickly Of the dainty, Ssrculrut
green food, which are 50 abundant dug
ing the -ummer and harvest time. Cook
plenty Of these vegetables and Sorv"
them with II different sauce every day
and then you will have variety
String beans may be cooked with on,
ounce Of bacon. one onion minced fine
or cooked until tender. and then drained
seasoning and three tablespoon, Of
butter added. with one tablespoon IF
lemon juice. Or they can be served Win
rrruH. ,hrcsc or parsley sauce, or VIII.
a good brown gravy, which can b" uuGo
from the meat stock.
Coru may be made into ru,tar,j,
pIddiug~ srHllOp"d. ~urrutnsh u,
srruucd from the cob and cooked with
IittIr cream and then seasoned win
>uIr pepper and II little butter.
Suumrr squash is delclou, either
~rramrd or baked. Left over sQIu.u NAV
bc mad" into rn~tlrd or puddng-.
Sriuurh, cabbage, cauiitiowcr. pIg;p
boiled and then placed in baking IN il.
and covered with cream, parsley or
cheese suurc. sprinklcd with tiur rrnmb,
and then baked in hot oven
Try these sauces on th" y.sorabl,4
for variety:
Sunshine Sauce
Place il saucepan
Oue cup NJ miik,
IhrCc t0JirSpOOHs NJ f0U.
Stir the flour to dissolve and then
bring to II boil and "onk for i've min -
utrs. Now add
TIrO lrtH bcaicH cggS.
IwO tGb'ryDOOuN Ot buit"r,
one tCdSpOOu Ot Sdit
Onc'hot teaspoon Of pepper.
Beat to mix and then add one table.
snOOn of lemon juice. Heat slowly ia
the boiling point and beat hard.
Sauce Supreme
Place in n saucepan
One and ORc-hdt cups Of mHk,
Sir IeUcI tablespoons Of fOWr.
Stir to dissolve and=thcaS aShvipg to q