OCR Interpretation


The day book. (Chicago, Ill.) 1911-1917, April 10, 1913, Image 18

Image and text provided by University of Illinois at Urbana-Champaign Library, Urbana, IL

Persistent link: http://chroniclingamerica.loc.gov/lccn/sn83045487/1913-04-10/ed-1/seq-18/

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When spring comes the stomach
is tired of the heavy diet it has been
surfeited with all winter and it often
rebels against hot puddings, pastries
and an over-supply of starch foods.
That tired .feeling, the "blues," in
testinal indigestion, biliousness, auto.
intoxication and often malaria and
tonsilitis result from carrying over
into the spring months the heavy
food of winter.
Our mothers used to dose us with
sasparilla tea, sulphur and molasses,
but we should know better-than give
to others or take ourselves that
nauseous, dose, for all these condi
tions can be prevented if the correct
foods appear upon spring tables at.
least by the middle of April.
The foods which the clever house
smother first can use on her table are
those we call "greens," spinach, cow
slips and dandelions being particu--larly
a curative for "spring fever."
rSpinaeh has been called the broom
of the stomach, because it is so bulky
that it sweeps the alimentary tract,
scraping the walls and carrying away
all waste.
, Dandelion is a splendid laxative
cand liver tonic. If you are bilious
don't go to the doctor and take an
"ugly dose of medicine. Go out into
'the yard or park and "dig a mess of
dandelion green" and eat them, but
'even if you have not the time to
spend outdoors digging them be sure
and eat them every time they are on
! the table.
1 "It is wonderful that Nature brings
'these foods to our notice when our,
body needs them, most,
. ABOUT SPINACH
Spinach we have, "like the poor,"
with us most of the time, but often
this dish can be improved by the ad
dition of a few. radish tops or the
coarse leaves of lettuce. Spinach is
far from ah inexpensive dish, requir
ing much time and plenty of water in
the preparation. It has little food
value, but "its refreshing ,and laxative
qualities make it a valuable adjunct
to the more, substantial 'foods. It
contains only a suggestion of sugar
and.no" starchy
! To .clean jttie spinach cut off-the-

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