During hot weather housekeepers should constantly bear in mind the wisdom of appealing to the eye as well as to the palate. In the morning, when the system feels debilitated, it is particularly advis- able not only to have the right kind of food and have it cooked nicely, but also to serve it in ways that will be likely to awaken an appetite at once. Perhaps nothing so quickly refreshes one on com- ing to the breakfast-table in summer as the sight of broken ice and something green. If berries are to form a part of the meal, put in the centre of a large flat dish — glass or china — a small shallow dish filled with broken ice, and heap the fruit round it. If bananas be the fruit chosen to begin the meal with, remove half the peel and arrange the bananas in an attractive way on a dish of ice. Sliced pineapple looks much more tempting if it have a cool bed, and peaches taste better if cared for in the same way. A few green leaves or some flowers, bright and simple, may leave such a pleasant impression as to make one very ready to come to breakfast the next day. Some people relish nothing in the morning more than sliced cucumbers, sliced tomatoes, water-cresses, the heart leaves of lettuce, and other uncooked vegetables. Such dishes must be thoroughly chilled before they are served. Like fruit, they will look much more attractive if cracked ice be used as an accompaniment, and will give the table an appearance of coolness. BILLS OF FARE. 901 During the summer and fall the wisest housekeepers are particular to be generous in their provision of fruit, vegetables, milk, and eggs for the table. All these things are at their best at this season, and also are much cheaper than at any other time of the year. In summer, use those vegetables which last but a short time more frequently than those which may be obtained throughout the season. While asparagus is in perfection, use it freely. This advice applies also to peas and string beans from home gardens, and young beets and carrots. As tomatoes are good through spring, summer, and fall, use them less frequently. IN EMERGENCIES. What* to Serve when Unexpected Guests Come. If one live in the city and have unlimited means, the unexpected necessity of entertaining guests at luncheon or dinner should not disturb her; but if one live in the country, away from stores, or lack that abundance of money which will enable one to buy the freshest delicacies or whatever else may be desired to set before company, the matter of preparing a special meal in a hurry may tax her patience considerably. This should not be the case ^ house- keepers ought to feel that a cordial welcome to visitors is of more consequence than the preparation of fine dishes for their gratifi- cation. Many a passing friend loses half the enjoyment which might be derived from dining with the family because of a feeling that his unlooked-for coming has caused considerable embarrass- ment and trouble to his hostess, whereas the knowledge that noth- ing had been done, save to place an extra plate on the table, would put him completely at ease. Of course, if the family be small, and more than one guest appear, it may be necessary to cook more food than usual, or prepare a side dish of some kind, if the meal be ready or nearly ready before the visitors appear.

AI-modernized reading of the original text

During hot weather housekeepers should constantly bear in mind the wisdom of appealing to the eye as well as to the palate. In the morning, when the system feels debilitated, it is particularly advisable not only to have the right kind of food and have it cooked nicely, but also to serve it in ways that will be likely to awaken an appetite at once. Perhaps nothing so quickly refreshes one on coming to the breakfast-table in summer as the sight of broken ice and something green. If berries are to form a part of the meal, put in the centre of a large flat dish — glass or china — a small shallow dish filled with broken ice, and heap the fruit round it. If bananas be the fruit chosen to begin the meal with, remove half the peel and arrange the bananas in an attractive way on a dish of ice. Sliced pineapple looks much more tempting if it have a cool bed, and peaches taste better if cared for in the same way. A few green leaves or some flowers, bright and simple, may leave such a pleasant impression as to make one very ready to come to breakfast the next day. Some people relish nothing in the morning more than sliced cucumbers, sliced tomatoes, water-cresses, the heart leaves of lettuce, and other uncooked vegetables. Such dishes must be thoroughly chilled before they are served. Like fruit, they will look much more attractive if cracked ice be used as an accompaniment, and will give the table an appearance of coolness. During the summer and fall the wisest housekeepers are particular to be generous in their provision of fruit, vegetables, milk, and eggs for the table. All these things are at their best at this season, and also are much cheaper than at any other time of the year. In summer, use those vegetables which last but a short time more frequently than those which may be obtained throughout the season. While asparagus is in perfection, use it freely. This advice applies also to peas and string beans from home gardens, and young beets and carrots. As tomatoes are good through spring, summer, and fall, use them less frequently. IN EMERGENCIES. What to Serve when Unexpected Guests Come. If one live in the city and have unlimited means, the unexpected necessity of entertaining guests at luncheon or dinner should not disturb her; but if one live in the country, away from stores, or lack that abundance of money which will enable one to buy the freshest delicacies or whatever else may be desired to set before company, the matter of preparing a special meal in a hurry may tax her patience considerably. This should not be the case; housekeepers ought to feel that a cordial welcome to visitors is of more consequence than the preparation of fine dishes for their gratification. Many a passing friend loses half the enjoyment which might be derived from dining with the family because of a feeling that his unlooked-for coming has caused considerable embarrassment and trouble to his hostess, whereas the knowledge that nothing had been done, save to place an extra plate on the table, would put him completely at ease. Of course, if the family be small, and more than one guest appear, it may be necessary to cook more food than usual, or prepare a side dish of some kind, if the meal be ready or nearly ready before the visitors appear.

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