The Barre daily times. (Barre, Vt.) 1897-1959, 1921-03-26
Spring Diet Suggestions.

Probably there is no time Of the year
when the appetite is so Jaded, 80 IN
need of healthful stimnlants n ap-
petizing aids to a cheerful hunger, as
! March. This is the season of the year
when we need to make a radical change
in our diet.
II is good for us if at this time Of the
wear we refrain from eating the heavy,
heat producing foods and turn TO those
which contain less fat and eat less OF
all kinds of food Those foods which
were perfectly legitimate to eat when
we needed TO fortify ourselves against
the cold and to supply energy Tor re-.
sisting the cold WI are much better on
. without until the winter season comes
again. saws Marion Harris Neil in an
article in To-day's Housewife.
Fruits, vegetables, cheese, eggs and
fish should form the larger part of the
spring diet.
II is not advisable to cut all fat out
of the diet, and the salad plants and
| greens" are more satisfying when pre-
pared with salad oil or some tasty
| cream salad dressing.
The liver after a winters work needs
| auickening, so IL is best TO use plenti-
fully the fruits and vegetables that
spur the sluggish liver to action. Fresh
fruits and vegetables are less expensive
and more wholesome than patent medi-
| cines. At this season we desire our
grapefruit made a little more bitter
than il ordinarily is, or a little sourer
| for breakfast. II must be more piquant,
40 instead of using sugar we sprinkle
a little salt in il and this makes it
whip the palate into a craving for food.
AT luncheon time we like dishes &C
~eompanied with simple sauces made
tart with vinegar or lemon juice, and
we crave the salad of s%orrel, onions.
dandelions or spinach because in their
dressing there may be more vinegar
than the rule employed for making
dressing for some other salads would
hermit. Sardines make an appetizine
luncheon dish. Broil them, with OF
without their skins, and serve gar.
nished with sliced olives, diced gherkins
and heated lemon juice.
When dinner time comes, the oyster
il treated to a little more cstchup OF
grated horseradish, in an effort TO perk
no the taste of it. The fish must have
a tartsre sauce and the salad must be
appetizing and spicy. Sorrel mixed with
shredded cabbage or lettuce, with the
addition Of French dressing, makes a
delightful salad.
Sorrel soup il one Of the delicacies OF
the early spring, its slightly acid flavor
making il particularly appetizing.
Wash thoroughly one pint of chopped
sorrel leaves. and put II into a sauce
pan with three tablespoonfuls OF but.
ter. five large lettuce leaves. a sliced
onion and a few spriGs Of parsley. Stir
over the fire for a few moments, then
sift in two tablespoonfuls Of -four and
mix well. Now pour in gradually, stir
,ring constantly, three quarts Of boil.
hng water. Simmer for twenty minutes
then add one cupful each of mashed
potatoes and hot milk. Season to taste
with salt, white pepper and powdered
nutmeg and serve hot.
People who suffer from sleeplessness
shonld try the effect Of a sandwich OF
spring onion-bread and butter with
finely chopped onions between-before
! retiring TO rest. lhe~e ~aHuM tNhts aAe
sleep inviting. I would especially rec
omnend these green sandwiches 70
all who find a difficulty in eating salad
herbs in any form-for instance,
thinlv shaved cucumber and onion.
chopped parsley. mint and s%orrel, arc
all excellent when spresd between thin
slices OF buttered bread, and very
dainty. too. are they.
The well-known dandeliOn Is worth
Is weight in gold in the early lpring.
II i a medicinal food and j. god for
the liver. aud il y the bitter favor Of
his weed that makes IL q ~fsvorite.
a dainty dandelion salad i made ~
I follows. Remove ali withered and hani
psrts iron dandeh0n ~lcayes. pat them
INTO . saucepan. and pour over them
plenty Il boiling water. taking care
that each leaf is kept under water. let
them stand for u minutes Drain thor
iouvhlv. and - away in 3 cold place.
E WHEN ready 20 -eue TIRE salad, cut the
leaves fine and sprinkle them with
plenty 81 grated cheese and finely
lrh0nped apple or celery Serve with
the foIlow ing dressing- nix tvo table
~spoonful. II whipped ~ with tvo
tabIsspcoufuis a sugar. and thres a