Imperial Valley press., 1926-07-23
VEGETABLE DIET ESSENTIAL
THROUGHOUT SUMMER PERIOD

tN@HP' Ol Temperature Phloftt'
an immediate change Of wcaring
apparel upon the average individual
but great many people fail to take
the ucNt lGgj~al StcD and alter their
diet. What is yood for the human
Svstem durin~ cold wcothor is not
I the best summer food. From the
/ standpoint of health and comfort
, We arc hettar off if We ccnfnr oHr-
I selves to lighter foods during tho
hot suumn months
! Mir md eggs. Of course. ar" tho
best of foods "t an times. While
~upp'rirg noN,mum uomishmept
boy d> not boot th, blood. NcSata-
h'cs. "aa urriirrl"rrr g.cc',~. are
likewise &ood ~ III tinoS. but M
sure Las ceoa"'ol}v ordained them
, !or summer eating.
II j. i'm IT," rural homo that the
vegetable diner >hou'd b" most
poppa" and for several rraSons b.
side; the chi"t owe that il is the
correct summer food. Prir1ri'E the
,cg,t: bis can be picked fresh from
the garden. hpY which there is no
"oI~, cronC Cmi~"l source Of food su,,
olv. Again they are casY to cook s,
and the fire in tho range can be
damroued Of quickly.
Mem offered
An ideaI ~tgctoble dinner may
consist Of the following: Crcamed
potatoes. green peas. asparagus.
,.,.,,,... ....r,... ,.,;,...I, .,l e, ,.,o5.b. .
ed cqg Ii may b" preceded b.
rantaloupe, or berries and cream.
aud followed by light tomato and
lettuce salad. \ bit Of cream
cheese completes n very tasty and
nutritious meal. with either iced or
hot tea to follow. and of the two the
hot tea is really more cooling.
This is a simple healthful dinner.
the chief ingredients of which are
vegetables. but wdch depends upon
he way in whi,a il il served and
.he skill with W ich il is prepared.
Green vegetables should be i'm
mcrScd in rapiJlv boiling water,
whose boiling pC"t has bean raised
hv the addition o: salt. 4 tablespoons
ful 20 the quart and cooked only
mtil tender and Adihlr If boiled
slowly aud too ny. thrv will lose
color and flavor, Is we'll a, vita
mine.
In prcnaring the vegetable dinner
suggested. the not9tons from a for
mer wo"l ma,, be used. They shon'l
he cut IN cnhnS. covc~od with milk.
seasoned well ond cooked fer y half
hour over slow fire. The peas,
1r bean, = r~oferrcd. should be cook
ed in wata- adnruatn to cover theh
aud to which has been added. for
ten or fifteen minutes. then drained.
and dronchcd with Hrttrr. nepncr
salt ?ad nanr;ka. The butter and
seasoning make or mar peas or
beans. AMI Of course they should not
ho nverworkcd
After beinc riased thornuEhlv ard
the touch stems removed. spinach
should he soaked in cold water, and
thcn coo}-~d in as little wator ~
"ozsihlc f. ten minutes. Drain
The voter thoroughly. then chop fine
and odd h1ttcr, pepucr and salt, and
y littlc vinegar. The dish may be-
further imnrovcd if Sprinklcd with
rhc yolk Of hard boiled egg. Scranc
the carrots and slice them length
wise and across, then place them
over the fire with lust enough water
% prevent burning After ten min
utcS the wafer will have been alb
sorbed, then add batter generously.
and season well. especially with
paprika.
Asparagus should be cooked quick
Wv in a small quantity of water,
then dressed with butter. pepner
nd salt. and a LITTLE lemon juice.
Only abotIt three inches of the stalk
should hc used, and the balance re.
served Tor asparagus cream soup.
When the vegetables are abart
ready, poach enough eggs for the
family, and arrange on pieces of
thin toast, huttcred Place the
-g9, in the center OF :; large platter
and group the vegetables around.
:h",a, the carrots between the white
potatoes and t'c green peas, and the
asparagus between the peas and the
spiuach. sprinkle the whole with
sail, rcpp,r and paPrika and @arnioh
T. with Il few radishcs or yomg
aaious. The result is colorfui
dinner. excellent in tlstc and IA food
values