Evening star., 1930-05-23
BY SALLY MONROE.

ONE Of the reassuring things about
food habits through the ages is
that most of them, though we did not
know it, had a good scientific founda-
ton. 1t is only recently that we have
come to understand the science OF food
Dietetics is a new science. But, never
theless, throughout the ages the food
habits Of various races have followed
unknown food laws.
Not always, of course, has this been
true. Probably only hard outdoor work
saved the New England farmer from
worse dyspepsia than he used to have
in his days of fried food diet. And
one wonders what antidote the ladies
of Queen Elizabeth's court took for their
breakfasts of a pint Of ale and pound
of beef and a generally too meaty diet.
On the other hand, take many Of our
food customs, and you will flnd that
even in the light Of modern dietetic
science they are good.
For instance, there is the habit OF
serving salad of green leaves at din
ner In addition to the meat and bread
or potato. which would give starch and
proteins, and the dessert, which would
give sugar, the salad was relied on to
give zest to the meal. Indeed, some
adopts in the art of dining have thought
that the salad should come before the
main courses as an appetizer. Anyway,
the point Is that vitamins, essential to
an all-around diet, were introduced In
the leaves Of lettuce, or endive, or
chicory, that went to make up the salad.
onions with poultry and potato salad
with cold meats-all these combinations
are good ones from the dietetic point of
view. though they may first have been
made from the appetite point Of view.
Leftovers.
In Summer 1t is well to make use of
leftovers as soon rs possible after their
first using. For in Summer the shorter
time we keep cooked food the better.
It should, of course, be kept where 1t
is very cold. A refrigerator that Is
capable Of maintaining q low tempera-
ture Is well worth while, whether 1t Is
cooled artificially or by ice. For much
Old, imperfect refrigerator.
In Summer, then, cultivate the habit
q buying meat in small amounts and
Using 1t all UP II you possible can the
day after it is first served. In very
warm weather think It is really bet
ter not to buy the big pieces of meat
that must be kept over, but to buy
small pieces That can easily be eaten at
one dinner. Chops, steaks, ragouts.
small meat dishes cooked In the casse-
role-these can all be disposed Of with
out leftovers in most families.
In Summer, when there are not nat
urally 50 many leftovers on hand, there
are just so many fewer possibilities for
unexpected guest meals. At least there
would be II 1t were not for the fact that
in Summer we usually have on hand o
good supply Of fresh fruits and vege-
tables in the refrigerator, ready to use
as we wish. Tomatoes, lettuce, radishes,
green peppers and cucumbers form the
constant source of delicious and sea-
sonable salads. And cooked vegetables,
too, may be commandeered for unex-
pected guest lunches.
A delicious Summer luncheon might
consist Of Summer squash, plenty Of
well cooked bacon, q big vegetable salad.
iced tea and fruit. The makings Of
this lunch might quite easily be resting
in the refrigerator for several days.
Queries.
Among this weeks interesting queries
are these:
Please tell me how to cook pineapple
and ham together. have eaten 1t, and