Evening Republican, Volume 20, Number 209, Rensselaer, Jasper County, 31 August 1916 — MEALS IN WARM WEATHEF [ARTICLE]

MEALS IN WARM WEATHEF

Cold Dishes May Be Made Juet as Ap. . petizing as Hot Ones, and Ar# More Healthful, r If you arrange to have cold sliced meat three or four times a week, see that the rest of the meal is light. But on the days when you serve vegetable dishes as the principal part of the menu make sure that the rest of the meal provides sufficient' nourishment to even up the menu and make it as a whole equal in value to a meat meal. For instance, you might have on Sunday, let us say, cold roast chicken with mashed potatoes, sliced cucumber salad and watermelon or berries. Monday night you might have a cold chicken jelly soup, made from the chicken carcass, a cold baked macaroni and cheese, with hot peas and potato chips, tomato with mayonnaise salad and a good, nourishing pudding with plenty of eggs and butter. Thus, in thfe chicken jelly, in the mayonnaise, made of eggs and plenty of olive oil, nnd in the pudding, .you provide enough nutrition to make up for the difference in nutritive values of the meat and the macaroni dish. Other good substitutes for meat dishes are rice souffle, spaghetti a l’ltalienne, cheese and rice baked, etc. You v will find that almost every kind of salad will be welcome In the warm weather. When you make the salad dressings do not be sparing with the olive oil, for there is even more nourishment in real olive oil than there is A In meat. If you serve dainty cold meals and keep your table looking attractive, the hot weather will make very little difference in the appetite of your family.