persons heated with laboxir or by any
exercise ; and yet it is necessary to supply the
waste and exhaustion of perspiration in some
way or other. When spirits or wine are added
in small quantities to the water it may be used,
even if cold, with little danger; but severe
labour or exercise excites a danger of fever, and
that fever is increased by spirits or fermented
liquor of any kind. On this account. Dr. Rush,
in one of his publications, recommends that
labourers in the fields, particularly at har-
vest-time, should aUay their thirst by water con-
taining a small quantity of vinegar: aboxit a
tea-spoonful to half a pint of water, which
would have the desired effect without stimu-
lating or increasing the heat of the body ; and
he states that those labourers who have used
this beverage have found themselves more
refreshed and less exhausted at night than
when they di-ank water with spirits. This is
not a modern practice merely ; for the Romans
used vinegar to mix with water for the drink
of their soldiers."
Summer Diet. — With change of weather
all sensible people change their diet. In sum-
mer fish should replace meat both at breakfast
and hmcheon, while fresh salads and well-
cooked fruit should be taken instead of indi-
gestible pastry and innutritious confections.
Milk and water may be taken by children and
young people up to eighteen years of age,
or, for those who prefer it, the milk may be
combined with some natural mineral water.
No more powerful stimulant should be taken
than claret or sherry by those who feel they
must have something more than water, while
they who are wise will adopt the most simple
form of diet, and avoid all unnatural ex-
tremes.
Summer Fruit Salad.— Take one or
two kinds of freshly-gathered finely-flavoured
fruit. Pick it, put it into a glass dish, and stir
into it a dessert-spoonful of sherry, a dessert-
spoonful of water, and three table-spoonfuls of
powdered loaf suga✪ Summer Fruit Saladr to each pint of fruit. Let
it remain in a cool place for an hour or two,
and serve with cream instead of a tart.
Summer Pudding. — Beat five table-
spoonfuls of flour smoothly with a quarter of a
pint of milk. Add gradually three-quarters of
a pint of boiling milk, and boil the mixture,
stirring it all the time, for five minutes. Pour
it out, and let it become partially cool, then
add two fresh eggs and half a tea-cupful of
sugar. Beat the batter briskly for a few
minutes, and stir in a tea-cupful of fresh summer
fruit✪ Summer Pudding of any kind. Put the mixture into a
buttered bowl, tie it securely in a floured cloth,
plunge it into boiling water, and keep it boiling
quickly till done enough. Turn it out, and
serve immediately. Send sweet sauce or pow-
dered sugar to table with it. Time to boil, an
hour and a half. Probable cost, 9d. Suflficient
for four or five porsons.
Summer Pickle {see Pickle, Summer,
for Present Use).
Summer Vegetable Salad.— Take half
a pound of raw artichoke bottoms, half a pound
of fresh cucini!b( r, and about half a head of
✪ Summer Vegetable Salad
Page 1937 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
persons heated with laboxir or by any exercise ; and yet it is necessary to supply the waste and exhaustion of perspiration in some way or other. When spirits or wine are added in small quantities to the water it may be used, even if cold, with little danger; but severe labour or exercise excites a danger of fever, and that fever is increased by spirits or fermented liquor of any kind. On this account. Dr. Rush, in one of his publications, recommends that labourers in the fields, particularly at harvest-time, should aUay their thirst by water containing a small quantity of vinegar: about a tea-spoonful to half a pint of water, which would have the desired effect without stimulating or increasing the heat of the body ; and he states that those labourers who have used this beverage have found themselves more refreshed and less exhausted at night than when they drank water with spirits. This is not a modern practice merely ; for the Romans used vinegar to mix with water for the drink of their soldiers."
Summer Diet. — With change of weather all sensible people change their diet. In summer fish should replace meat both at breakfast and luncheon, while fresh salads and wellcooked fruit should be taken instead of indigestible pastry and innutritious confections. Milk and water may be taken by children and young people up to eighteen years of age, or, for those who prefer it, the milk may be combined with some natural mineral water. No more powerful stimulant should be taken than claret or sherry by those who feel they must have something more than water, while they who are wise will adopt the most simple form of diet, and avoid all unnatural extremes.
Summer Fruit Salad.— Take one or
two kinds of freshly-gathered finely-flavoured fruit. Pick it, put it into a glass dish, and stir into it a dessert-spoonful of sherry, a dessertspoonful of water, and three table-spoonfuls of powdered loaf sugar to each pint of fruit. Let it remain in a cool place for an hour or two, and serve with cream instead of a tart.
Summer Pudding. — Beat five tablespoonfuls of flour smoothly with a quarter of a pint of milk. Add gradually three-quarters of a pint of boiling milk, and boil the mixture, stirring it all the time, for five minutes. Pour it out, and let it become partially cool, then add two fresh eggs and half a tea-cupful of sugar. Beat the batter briskly for a few minutes, and stir in a tea-cupful of fresh summer fruit of any kind. Put the mixture into a buttered bowl, tie it securely in a floured cloth, plunge it into boiling water, and keep it boiling quickly till done enough. Turn it out, and serve immediately. Send sweet sauce or powdered sugar to table with it. Time to boil, an hour and a half. Probable cost, 9d. Suflficient for four or five porsons.
Summer Pickle {see Pickle, Summer, for Present Use).
Summer Vegetable Salad.— Take half
a pound of raw artichoke bottoms, half a pound of fresh cucini!b( r, and about half a head of
Records on this page
Summer Fruit SaladSummer PuddingSummer Vegetable Salad