Salt Lake Telegram | 1927-08-13 | Page 12 | Choosing Summer Foods

Sum e Foods By SISTER MARY N NEA EA Service Writer Generally speaking the things that are in season should furnish ou foodstuffs This Is true be be- be ause these foods are In prime condition con con- fresh from garden or orchard and usually cheaper than out out-of- season foods Fresn fruit makes an attractive appetizer or dessert during the summer sum sum- flier mer months and when served au naturel saves the price of the labor of putting It up in containers Is much more wholesome In that it supplies necessary mineral minerai salts to the body and makes a stronger appeal ap- ap l peal eal to the appetite Constant care must be observed In the selection of oC fruit that It be perfect neither un der der nor over Most fruits pave nave a decided tonic effect on the thes system s stem and when ripe and without blemish are a a. valuable food VEGETABLES VEGETABLES TOO What is true of oC fruits holds good goodin In regard to fresh vegetables The I starchy hearty vegetables mature I late n the season for winter use while the tender succulent ones come during the hot months when the body ne needs ds no extra fuel food for warmth but does need chemical chemi- chemi cal elements for energy Soups and salads of oC fresh vegetables add varl- varl ety to the dally daily menus and tempt n a sluggish appetite even on the hottest hottest hot hot- test day Plenty ot of green salads served with oil and lemon juice are most b l find should d db b tie in in eluded In at t least ono meal a a day Lemon Lemon juice is to bo be preferred to vinegar gar Vinegar has no food o d value and Is difficult for many persons to digest while lemon juice has a tonic effect and is is' rich in mineral salts FRESHNESS ALWAYS Meats and fish are arc distinctly sea sea- Oysters are served only during the R 11 months and game Is controlled by laws law as to Its sea sea- sons Whenever fresh meats or fish can be obtained they are more to tobe tobe be desired than canned ones but extreme care must be taken that all meats and fish be absolutely fresh and kept on Ice until used An All baked stuffs must be thoroughly thor thor- baked bread should be baked until crust lf if used baked until a gOlden brown and cakes or cookies baked well done This insures insures in- in better keeping qualities and makes the foods more wholesome DONT DON'T OVERSTOCK Many housekeepers have n a tendency tendency ten ten- dency to overstock during the sum sum- sumo flier mer months Fruits and table will not keep long out of an Icebox The Tho vegetables wilt and harden I The fruits wilt and become overripe over over- ripe It if n a cold eclair or adequate i refrigeration is provided It pays shopper to reduce her trips to market mar mal ket to three z a week Otherwise r dally daily trip through the markets as assures the ho that she i iding ding her money wisely amwell anI am j well