Stuffed tomatoes make an excellent light meal in hot weather. Here are one or two ideas for filling them: mashed sardine, the tomato pulp, seasoning, lemon juice, and bread-crumbs; cream cheese, onion juice, and the tomato pulp; sieved hard-boiled egg and chopped cress; an-chevies, chopped lettuce and chopped spring onion, Salads can be made with many more ingredients than we normally use, and cheaper ones, too. Raw vegetables and green leaves should be grated or chopped, or torn into small shreds, and served i- -derate quantities. The garden will yield many saladings; even a window-box can be used to grow chives and mustard and cress. Young dandelion and nasturtium Jeaves can also be used.
The value of milk in the diet cannot be too strongly stressed. It needs little or no cooking to make palatable dishes, and if we can keep plenty of milk on the menu we shall not go ill nourished. The substitution of a glass of milk for a cup of tea will save not only tea but often sugar as well, and milk is not only a drink but a first-class food. Junkets and milk jellies should find a prominent place on the summer menu in place of cooked puddings. Cheese is another uncooked food which should appear often. Instead of eating it in lumps, which makes it indigestible for chil-
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