Evening star., 1923-04-13

<HlS IS the season of the year
when We need to make a de-
cided change in our diet. We
should refrain from eating
heavy: heat-producing foods and
turn to those which contain less fat
and eat less of all kinds of food. 1t is
good plan to spend more time ON
making the table attractive and less
time on cooking food. The liver.
after a winters work. needs quick
ening. so that 1t Is best to use pIen-
tifully the fruits and vegetables that
spur the sluggish liver to action.
Fresh fruits and vegetables are less
expensive and more wholesome than
patent medicines.
Judicious use should be, made OF
the winter vegetables that remain
and brighten the table and whet the
appetite with suggestions of the new.
Cress can be used for garnishing in
place of the parsley, which has been
a standby all winter. or a few chives
op scullionS cut fine, or one tomato
Sliced and added to a mixed salad of
cooked winter vegetables will work
wonders.
Meat for Spring.
Young chickens. fried or broiled,
both in season. Mint sauce aids the
digestion of lamb and savory force
meats should be served with veal for
the same reason. Veal usually ap-
pears in the menu only I'm the form OF
a roast. stew or dish of outlets,
but there is no cold meat which lends
Itself as we'll to the warming up
process as does veal, which is capa-
hle of being transformed into many
dainty dishes. Calves liver. calves
brains, served occa sionally. would
bring relief from stewS and roasts OF
meat that have been served all win
ter. If in good condition and prop
erly prepared, these are nourishing
and not at all unwholesome foods
BY creaming sweetbreads and mixing
them with diced lamb. veal or chick
en-. and garnishing them with green
peas, one may make an attractive
dish. with only one or two pairs
which will serve large family
Brains we'll prepared are good, too
but, like the sweetbreads. they must
be washed. parboiled and chilled as
soR as they come in from the
Among the foods rich in strength
yielding properties. to be used dur
ing the interval that meat is partial
ly eliminated from the menu are
eggs, cheese. cream. fish, macaroni
peas. beans, Ientils. nuts, cereals and
other foods in this class.
SeasonabIe Fish.
This is the time when fish is plenti-
full and good. The important thing
TO attend to is to be sure that the
fish is fresh when you buy, as fish is
more perishable than meat, and when
stale is more unwholesome. Salmon
and the ever-welcome shad have made
their appearance at the fish markets
Twice a week is not too often to serve
shad while it is in season. Simple
methods of cooking are best to bring
out it's fine flavor, and of these meth
DDS planking is very popular.
Other fishes that are now at their
best are bluehsh, fresh mackerel
fresh cod, haddock. halibut. founders
smelts, herring. trout. striped bass
sels' sheepshead' red snapper: apps white hite
tion the housewife should not be at a
loss to produce any number of appe-
tizing fish dishes.
All fish should be served with a
sauce of some kind. as fish is dry and
or fowl. Pickled or dried fish re
quires more sauce tAan does fresh
fish. The making of good sauce Is
a simple matter, and all sauces are
made upon much the same principle
the addition of one ingredient being
all that is necessary usually to
change one sauce into another with q
different name.
Bananas are highly nitrogenous and
are delicious served as a vegetable
with fish. Cut the bananas in halves
lengthwise. Place them in baking
dish with a little sugar and lemon
Juice on each slice. Bake in hot
oven for ten minutes, basting occa-
sonally.
When, choosing shellfish select that
which is heavy in proportion to its
size, having a fresh smell. and pos
sessing an elastic springiness of the
claws add tail. Vinegar has a soften
ing action upon the fibers, and pep
per in moderation acts as a digestive.