During the early summer months skin troubles of various kinds are likely to develop. To avoid any possible irritation at this time of the year, it is essential to change the diet—eliminating the more heating foods and substituting fresh fruit, salads, etc.

Sunburn also is a source of frequent irritation, during the early stages of sunbathing.

Gradual exposure to the morning and afternoon sun should be the rule, avoiding the strong mid-day sun. Commence the first day with ten minutes for the front of the body and five minutes for the back, gradually increasing the exposure until the skin is well-browned.

Always wear a wide-brimmed hat, however, to protect the eyes and the back of the head and neck. Defective eyesight in an adult can often be traced to the carelessness — or pride — of mothers who have allowed their children to be injudiciously exposed to the strong sunlight.

During the summer it is a painful sight to see children on the beaches and playgrounds minus their hats. One visualises all manner of complaints that may arise from the effect of the midday sun, especially on their tender little heads.

Food Facts.
Potatoes.

The mineral matters, vitamins, fat and protein elements are all very largely contained next to the skin, and in peeling potatoes thickly, these ingredients are lost. This leaves starch as the main nutritive element of what is now an unbalanced food product.

Contrary to the popular belief, the potato is not fattening if it remains well-balanced, but combined with fats and other starches and deprived of its food balance by being peeled thickly it does prove fattening.

If the potato is twice cooked—first steamed and then baked—the starch becomes partially dextrinised and much more digestible.

A Savoury Potato Dish.

Just before potatoes are quite done, drain them well and cut into fairly large cubes. Add half as many smaller cubes of cheese, a few chopped spring onions and a pinch of mixed herbs. Melt a tablespoon of butter in a frying-pan and put in the mixture. Cook carefully on a hot fire until the cheese softens. Dish up on a hot platter, squeeze a little lemon juice and add a grating of nutmeg.

Apple Amber.

Stew two pounds apples without peeling them; cut them in quarters. A teacup of water is sufficient, and a piece of lemon-peel added will improve the flavour. Then sieve the apples and sweeten the puré with brown sugar. Add the beaten yolks of three eggs to the puré.

Whip the whites of the eggs to a stiff froth. Turn the puré into a buttered baking dish and pile the frothed whites atop. Sprinkle with castor sugar and bake in a gentle oven for about 15 minutes, which should be sufficient to colour the meringue delicately.

Blancmange.

1 ½ pts. milk, ½ pt. water, 2 ozs. sugar, 3 ozs. cornflour (light weight).

Put in the cornflour and sugar and stir the water and milk in gradually, mixing it with the cornflour very carefully at first. Boil for about 10 minutes, stirring frequently. Turn it into mould which has been rinsed with cold water, and allow it to become quite cold.

Spring Onion Soup.

Sufficient spring onions should be peeled, fried lightly in a little butter without being browned. A little castor sugar should be sprinkled on and the onions should go on frying until they are golden. Then add a pint or so of stock, together with a little salt and pepper, the whole being boiled for 15 minutes.

Vegetable Sausage.

Three carrots, 3 onions, 1 small turnip, 1 parsnip, ½ pt. peas, 2 ozs. butter, 1 egg, 1 tablespoon chopped parsley, pinch salt, ½ lb. breadcrumbs.

Boil all vegetables till soft and mix with salt and parsley and pulp to a smooth paste. Roll into sausages, and dip each one into the well-beaten egg and the breadcrumbs, and fry in butter until golden brown.

Ham Croquettes.

Three tablespoons butter, 4 tablespoons flour, ½ teaspoon salt, ½ teaspoon pepper, 1 cup milk, 2 cups chopped ham, 1 egg, beaten, 2 cups cracker crumbs.

Vegetables Curried.

Any cooked vegetables—diced carrots, parsnips, cauliflower, broad or French beans, turnips, etc., made quite hot in a curry sauce, and served with a border of cooked rice.

Cauliflower Creamed.

Boil the cauliflower, taking care not to get it too soft. Place neatly in a dish. Pour over it a thick coating of melted butter sauce with grated cheese in it. Sprinkle grated cheese and then breadcrumbs over all, and brown in a hot oven.

Waldorf Salad.

Use equal portions of apple, nuts, and celery, or any proportion convenient at the time. Cut them into small uniform sized pieces. Arrange with salad dressing and serve on lettuce.

Vegetable Souffle.

Milk, butter or dripping, 1 oz.; egg, 1; mashed potato, ½ lb.; mashed parsnip, ½ lb.; pepper and salt.

Have vegetables quite free from lumps. Add all other ingredients except the egg white. Beat well until quite light. Fold in lightly the stiffly beaten egg white. Bake in greased pie-dish until puffed and lightly browned. Serve at once.

Pineapple Salad.

Place a slice of pineapple on a lettuce leaf, sprinkle with grated cheese, and serve with salad dressing.

Baked Marrow.

Cut marrow in halves, remove seeds, and stringy portion, place in a dripping pan, cover, and bake two hours, or until soft, in a slow oven. Remove from shell and season with butter, salt and pepper.

Carrots and Peas.

Wash, scrape, and cut young carrots in small cubes or fancy shapes; cook until soft in boiling water or stock. Drain, add an equal quantity of cooked green peas, and season with butter, salt and pepper.