THE LADIES’ WORLD.

Gisborne Times, Volume XXVIII, Issue 2718, 25 January 1910, Page 3

THE LADIES’ WORLD.

SUMMER FOODS

The farmer and the -professional man will not find prope r sustenance in the same dipt, the former requiring much .more of* the nitrates or muscle-making foods than the latter, who should eat more largely of those rich in phosphates, or brain/ and nerve foods. Eggs, which Nature provides in such abundance in the summer months, rank among the best summer foods, and should be eaten freely by all. Fresh vegetables, while not especially nutritious, are palatable as relishes, and useful for supplying bulk as well as acting .as eliminators in carrying off waste. But all .green vegetables should be thoroughly cooked to make them healthful, potatoes until they begin to crack open, and peas, beans, asparagus, beets, turnips and onions until the cells are thoroughly broken, when they will be very soft and tender. Beans and peas should be given .much longer cooking than is customary, from an hour and a half to two hours. The -leaf vegetables are healthful either eaten raw as relishes, or cooked for the good old-fashioned dish of “greens.” For, although all vegetables are composed of colls, in leaves the cells are not covered, hence the cooking other vegetables need to burst tlie cells open is not required for them. Cucumbers are dangerous as being indigestible when green, owing to their closed cells, and when ripe the juice is said to be slightly .poisonous; when made into pickles the vinegar and brine partially destroy or open the cells. The use of butter and lard and all pastry should be very sparing in summer, and much Jess meat should be eaten. The best meats for summer food are fish, fowl and lamb, though farmers and others engaged in muscular labor may also eat beef freely, as it is one of the best muscle-makers. Pork m any form is unlit for food in warm weather, as it is entirely carbonaceous, or fat and lieat-producing, and its use in summer can only be harmful. As soon as warm weather approaches, the housewife should see that a decrease is made in the Use of all fats, s wcets and starches, eliminating them gradually from the bill of fare, sudden changes not being advisable. Barley is rich in both phosphates and nitrates, and should ho eaten the year round, either the prepared .grain cooked in soup, or ground for breakfast food and used with, or in alternation with other cereal foods. Beans are also one of the best muscle and brain foods, and should find a place on every table at least twice a week.

To sum up, then, we should eat in summer all the fruit we can get, ovhole Hour bread, barley, as indicated above; potatoes, baked, boiled and mashed, and stewed, but never fried; all kinds of vegetables, fresh or dried, fish, fowl and lamb, with milk and water, hot or cold. ■ These are the staple articles of diet to which may be added for the laboring man, liver, beef, vermicelli, cheese and oatmeal. AVo should then take much less of bulky foods, and partake freely of fish, cheese a,ud beans, also of prunes, figs and almonds. WOMAN’S AVORLD. Lady Cork and Orrery, who was one of tiie most popular of hestosses. and was original in everything she undertook, said to a friend once: “My dear, 1 have pink evenings for the exclusive, blue for the literary, grey for the religious. I have them all in their turn, then I have one .party of all sorts, hut I have no name for that.” There has just died in America Mbs Lizzie Johnson, a woman who, for twenty-seven years, was confined to her room by illness, and yet who. by niaking and selling bookmarks earned nearly £4OOO in seventeen years. This money was devoted to missions, and supported in foreign lands over a hundred native missionaries. In addition to making the bookmarks, the invalid attended to ail the correspondence of a large business.