Evening star. [volume] (Washington, D.C.) 1854-1972, 1928-09-09

Appetite goes before hunger is salts
fed.
That briefly is the objection to the
meals served by quite a number OF
American housewives. In fact, all OF
us are apt occasionally to plan meals
that give a feeling of repletion without
real satisfaction. And there is feeling
of deep physical content and bodily
repose that comes after having eaten
a dinner of just the right sort, due to
the fact that as the edge of the appe-
tite has been dulled the food hunger
of the diners has been completely salts
fed.
Serve split pea soup as the first
course for dinner and the appetite OF
most of the diners will be fairly well
satisfieC-while still they have not had
q satisfactory meal. Follow it with
a substantial roast, with hearty vege-
tables and no one feels particularly en-
thusiastic. On the contrary, serve a
clear soup. or vegetable soup not toe
thick with vegetables and seasoned
with care. and the digestive juices will
be stimulated, the way prepared for a
heartier course because the appetite mas
not been satisfied.
For this reason care should be taken
In choosing the first course, which
should consist of a. light soup more
notable for its flavor than its actual
nourishment, fruit cocktail or some
sort of a hors d'oeuvre, such as caviare
salt fish. deviled egg. shredded cabbage
etc. Such horS d'oeuvres should, OF
course, be served daintily and in small
portions-just enough to tease the APP
petite without at all satisfying it.
Vegetable soup is chosen for the first
course Monday, making this without
meat stock-using strained tomato juice
instead and adding celery, onion, very
little potato and the water in which
lima beans have been stewed. There Is
no soup or appetizer course suggested
for Tuesday, though you might serve
If you like. For Wednesday celery anc
Eolives and for Thursday an hor'
sdoeuvre consisting of sliced onion
ssliced tomato with dab of mayor
nalse, and skinless. homeless Sardine
canned in oil or tomato. If you have
sthe appetizer served on the plates be-
forehand use just che Sardine, tWt
7 slices of onion and one slice OF TO-
smato. If you cannot get fresh TO-
matoes a little tomato aspic is appro
apriate. With this you may have rye
bread or crusty French bread and but
5ter. Remember that crusty bread
4
more than the soft-crusted sort because
1 lit provokes a free flow of saliva, since
Z IL requires more vigorous chewing.
I Mixed fruit cocktail suggested fo
Friday may consist of almost any un
s sWeetened fruit-Such as grapefruit
1 seeded hard grapes. diced apples, etc
For Saturday dinner bouillon may con
1 veniently be the canned sort which
I should be served very hot in boulllol
cups This is especially appropriate
l Saturday turns out TO be coole
4 Autumn day. If not you may serve
\ little jellied bouillon sprinkled witt
I parsley
Tomato appetizer for Sunday Dime
may be made in this way: Cut round
Z of white or whole wheat bread tn
I size of a tomato. Toast them on bot!
/ sides and spread with a little cream
cheese. Then place on top one sllc
of tomato and a dab of mayonnalS
and serve at once. Sprinkle lttl
chopped parsley on the tomato slice
II you nave 1t.
The heartier sorts of soups are ap
/ propriate for dinner when the Secon
course consists of lighter dishes. Fc
/ instance, if you are serving sliced col
meat with potato salad, or something c
4 that sort, then the heartier soup
satisfactory.
After the heartier second course c
the heartier soup and lighter secon
course the appetite for more subtsanti;
dishes has presumably been satisfies
Still you may not have taken enoug
nourishment to satisfy the body's nee
for food. and you may not have ha
sufficient bulk For this reason TT
lighter sorts of salad are appropriat
The nature of the dessert should dt
pend on the heartiness of the precec
ing courses.