THE ART OF KEEPING COOL.

Auckland Star, Volume XLIII, Issue 58, 7 March 1912, Page 8

THE ART OF KEEPING COOL.

HOUSE-KEEPING AND HOT WEATHER. While no errtra work is desirable just now,.yet a few rules carried out re ligiously each day will do much towards keeping the house fresh and cool instead of stuffy and ill-ventilated. Every morning every door and window should be opened to their widest extent for two hours; then when the sun is ratheT much in evidence shut it up by closing the doors and ateo the windows except about three inches at top and bottom; draw all blinds to meet the little space left open at the lower sasb. One has now not only excluded the hot ray.i of the sun, but the fresh air enn corn* in and circulate right through the house. COOLING THE AIR. To wipe over the panes of glass and window-sills frequently with cold water —and leaving them wet, of course serves to cool the air somewhat as i', 1 comes in. The carpet which so adds to our com fort in the winter is just now at a discount, and bare wood or linoleum are more healthful and certainly cooler. The (loom wiped over each day with a cloth wrung out of a pail of water, to which salt and ammonia have been added, make a considerable difference to our comfort, or toe reverse. When the snn leaves us is the time to raixe the blinds again, also the windows, and open all doors till bed time. The windows, of course, should remain widely open all night. The food we eat and also what we drink to quench our thinst are important factors at present in solving onr problem. Wc shall do well to reduce butcher's meat a little. Fish and poultry are less stimulating, and eggs, milk, fruit, cheese, butter, and vegetables are nourishing and at the same time cooling. WHAT TO EAT. Salads at this time should be eaten freely by all, and if nicely served with a good mayonnaise dressing, by bread, butter, and cheese, really compose a meal that for daintiness and cool ing-properties need not be despised by the most 'fastidious epicure. 'Mitk jellies are delicious and refreshing, and are easily made. Simply boil isinglass in new mHk with any flavouring' liked. Sweeten to taste, and stir in a. weil-heaten egg when somewhat cool, then poor into a wet mould, and when coM serve with stewed fruit and clotted cream. If something more savoury is desired stir a. dessertspoonful of some beef extract hHX> the milk and isinglass instead of sugar, also a little salt and pepper. A cheese souffle eaten cold makes a nice change. Fish stewed in milk is excellent ; 'it should be served smothered m parsley sauce and garnished with cut lemon. The old-fashioned bread and butter podding of onr childhood days, made by filling a piedish with dainty thin slices of bread and butter, a grate of nutmeg, a sprinkling of sultanas, a little sugar, and three or four wellbeaten eggs, mixed with new milk, and baked in a very slow oven, and served cold, is universally liked. With regard to liquids, many would do well to eschew alcoholic beverages while the heat continues. Home-made lemonade is wonderfully cooling. This is a good recipe; lib loaf sugar, the rind and juice of *wo large lemons, a piece of braised ginger, and a quart of boiling water; when cool add a teaspoonfnl of citric acid. Strain into a decanter and allow a wtneghrsßfnl to each tumbler; add a little soda-water, and fill up the glass with water. A tiny lump of ice added to each tumbler is, of course, an

Home-made fruit syrups are nice and wholesome, but not so thirst-quenching as the- lemon. COOL DRINKS.

Cold tea is a delightfully cooling drink. The tea should be made very carefniry and moderately strong, but only let it infuse four minutes, then strain into a jug, and to the quantity of tea aßow one4hird of hot milk, sweeten to taste and put it in a cool larder unfil cold. Serve in glasses with a little ice or without.