Milford chronicle., 1927-09-02
GOOD HEALTH DEMANDS
SPECIAL SUMMER DIET

Family health and appetite are
likely to suffer from hot weather
unless diet is changed to conform
especially to summertime needs OF
the body" says DR.. Martha Man
ming, household refrigerator expert.
Summer meals should be COM
posed of green vegetables, crisp
salads, dairy foods and cold des-
serts. Provided the refrigerator is
Kept well stocked with ice, such a
menu is easily prepared and served
in fashion sure to prove attractive.
Particularly in summer, when
positive measures must be taken to
prevent food reducing itself to a
tep1 and tasteless level, the style in
which food is served is important.
This is the time for the gayest of
table linens, china, glassware and
bright garden flowers, with the
lavish use of sparkling crushed ice
to add last note of brilliancy and
charm. The dinner table should
radiate GOODNESS and beauty.
Green vegetables, everywhere
comparatively plentiful and mex
pensive, should form the major
part of the daily bill of fare. On
their arrival they should be prepar-
ed at once for cooking, then put in
to the refrigerator, packed in the
large-topped glass jars to be had
especially for ice-box use. Spinach,
lettuce, water-cress or celery may
be washed and wrapped tightly in
squares of cheesecloth for their
stay in the refrigerator. ALI vege-
tables should be cooked as quickly
and in as little water as possible
in order to preserve certain health
giving elements, much needed by
the body in summer.
Salads, both fruit and vegetable,
should form regular part of each
luncheon and dinner. Fruits for
salad or fruit cup can be mixed to-
gether in the cool morning hours
and chilled in the refrigerator until
needed. Either cooked or raw
vegetables, such as carrots, green
peppers or tomatoes, make delicious
salads, served sharpely cold with
French dressing, in crisp nests of
curling lettuce. Thorough chilling
is necessary to bring out fine vege-
table flavor to the full and insure a
proper crisp tenderness.
MIX, eggs and cheese should be
added consistently to this diet, and
fish, poultry and light meats served
occasionally. Heavy meats pastries
and rich cakes have no place in the
dietary.
by keeping the refrigerator full
OF Ice, a necessity for preventing
foods from losing flavor
and condition, delicious frozen des-
serts can be made on ten minutes
notlce' with very little work. These
desserts have either fruit juice or
milk as base, and are both cooling
and healthful. Small freezers are
easily operated and give good re-
suits, though many salads and des-
serts may be frozen with little
trouble by packing in salt and ice
for several hours.
Lime ice is a typical frozen SIM
ner dessert. 1t requires only one
.nlrd cupful of lime juice, two table
d lemon juice, two-thirds cupfuI of
sugar and one and one half Guns
wafer: The sugar and water should |
oe boiled together for five minutes
cooled, and the lime and lemon
Iulces added. A little green vege-
.aDle coloring will give the ice an
tint. The mixture NAV
'e frozen in three parts ice and one
part salt. Lime ice is especiaIIv
leilclous when served as a salad
With a mixture of fresh fruit
When man keeps his wife in the
ARK he shouldn't expect her to
lake light of him, ~