file which includes the original illustrations4 ,see #abbch-;h4htm or #abbch-;h4zip3 7https3_/_/www4gutenberg4org_/#a_/b_/b_/ c_/abbch_/abbch-;h_/#abbch-;h4htm7 or 7https3_/_/www4gutenberg4org_/#a_/b_/b_/ c_/abbch_/abbch-;h4zip7 ,images of the original pages are available through the ,michigan ,state ,university ,libraries4 ,see http3_/_/digital4lib4msu4edu_/projects_/ cookbooks_/books_/sciencekitchen_/scie4p df ,,science ,,in ,,the ,,kitchen4 ,a ,scientific ,treatise on ,food ,substances and ,their ,dietetic ,properties1 together with a ,practical ,explanation of the ,principles of ,healthful ,cookery1 and a ,large ,number of ,original1 ,palatable1 and ,wholesome ,recipes4 by ,,mrs4 ,e4 ,e4 ,,kellogg1 ,a4,m4 ,superintendent of the ,sanitarium ,school of ,cookery and of the ,bay ,view ,assembly ,school of ,cookery1 and ,chairman of the ,world's ,fair ,committee on ,food ,supplies1 for ,michigan #ahic ,,preface4 ,the interest in scientific cookery1 particularly in cookery as related to health1 has manifestly increased in this country within the last decade as is evidenced by the success which has attended every intelligent effort for the establishment of schools for instruction in cookery in various parts of the ,united ,states4 ,while those in charge of these schools have presented to their pupils excellent opportunities for the acquirement of dexterity in the preparation of toothsome and tempting viands1 but little attention has been paid to the science of dietetics1 or what might be termed the hygiene of cookery4 ,a little less than ten years ago the ,sanitarium at ,battle ,creek ,mich41 established an experimental kitchen and a school of cookery under the supervision of ,mrs4 ,dr4 ,kellogg1 since which time1 researches in the various lines of cookery and dietetics have been in constant progress in the experimental kitchen1 and regular sessions of the school of cookery have been held4 ,the school has gradually gained in popularity1 and the demand for instruction has become so great that classes are in session during almost the entire year4 ,during this time1 ,mrs4 ,kellogg has had constant oversight of the cuisine of both the ,sanitarium and the ,sanitarium ,hospital1 preparing bills of fare for the general and diet tables1 and supplying constantly new methods and original recipes to meet the changing and growing demands of an institution numbering always from #ejj to #gjj inmates4 ,these large opportunities for observation1 research1 and experience1 have gradually developed a system of cookery1 the leading features of which are so entirely novel and so much in advance of the methods heretofore in use1 that it may be justly styled1 ,a ,new ,system of ,cookery4 ,it is a singular and lamentable fact1 the evil consequences of which are wide-spread1 that the preparation of food1 although involving both chemical and physical processes1 has been less advanced by the results of modern researches and discoveries in chemistry and physics1 than any other department of human industry4 ,iron mining1 glass-making1 even the homely art of brick-making1 and many of the operations of the farm and the dairy1 have been advantageously modified by the results of the fruitful labors of modern scientific investigators4 ,but the art of cookery is at least a century behind in the march of scientific progress4 ,the mistress of the kitchen is still groping her way amid the uncertainties of medival methods1 and daily bemoaning the sad results of the rule of thumb4 ,the chemistry of cookery is as little known to the average housewife as were the results of modern chemistry to the old alchemists2 and the attempt to make wholesome1 palatable1 and nourishing food by the methods commonly employed1 is rarely more successful than that of those misguided alchemists in transmuting lead and copper into silver and gold4 ,the new cookery brings order from out the confusion of mixtures and messes1 often incongruence and incompatible1 which surrounds the average cook1 by the elucidation of the principles which govern the operations of the kitchen1 with the same certainty with which the law of gravity rules the planets4 ,those who have made themselves familiar with ,mrs4 ,kellogg's system of cookery1 invariably express themselves as trebly astonished3 first1 at the simplicity of the methods employed2 secondly1 at the marvelous results both as regards palatableness1 wholesomeness1 and attractiveness2 thirdly1 that it had never occurred to them to do this way before4 ,this system does not consist simply of a rehash of what is found in every cook book1 but of new methods1 which are the result of the application of the scientific principles of chemistry and physics to the preparation of food in such a manner as to make it the most nourishing1 the most digestible1 and the most inviting to the eye and to the palate4 ,those who have tested the results of ,mrs4 ,kellogg's system of cookery at the ,sanitarium tables1 or in their own homes through the instruction of her pupils1 have been most enthusiastic in their expressions of satisfaction and commendation4 ,hundreds of original recipes which have appeared in her department in ,good ,health1 ,science in the ,household1 have been copied into other journals1 and are also quite largely represented in the pages of several cook books which have appeared within the last few years4 ,the great success which attended the cooking school in connection with the ,bay ,view ,assembly 7the ,michigan ,chautauqua71 as well as the uniform success which has met the efforts of many of the graduates of the ,sanitarium school of cookery who have undertaken to introduce the new system through the means of cooking classes in various parts of the ,united ,states1 has created a demand for a fuller knowledge of the system4 ,this volume is the outgrowth of the practical and experimental work1 and the popular demand above referred to4 ,its preparation has occupied the entire leisure time of the author during the last five or six years4 ,no pains or expense has been spared to render the work authoritative on all questions upon which it treats1 and in presenting it to the public1 the publishers feel the utmost confidence that the work will meet the highest expectations of those who have waited impatiently for its appearance during the months which have elapsed since its preparation was first announced4 ,,publishers4 ,,table ,,of ,,contents4 ,,foods ,properties of food ,food elements ,uses of food elements ,proper combinations of food ,proper proportion of food elements ,condiments ,relation of condiments to intemperance ,variety in food ,table topics4 ,,the ,,digestion ,,of ,,foods ,the digestive organs ,the digestion of a mouthful of bread ,salivary digestion ,stomach digestion ,intestinal digestion ,other uses of the digestive fluids ,absorption ,liver digestion ,time required for digestion ,dr4 ,beaumont's table made from experiments on ,alexis ,st4 ,martin ,hygiene of digestion ,hasty eating ,drinking freely at meals ,eating between meals ,simplicity in diet ,eating when tired ,eating too much ,how much food is enough ,excess of certain food elements ,deficiency of certain food elements ,food combinations ,table topics4 ,,cookery ,evils of bad cookery ,the principles of scientific cookery ,fuels ,making fires ,care of fires ,methods of cooking ,roasting ,broiling or grilling ,baking ,the oven thermometer ,boiling ,the boiling point of water ,how to raise the boiling point of water ,action of hot and cold water upon foods ,steaming ,stewing ,frying ,evaporation ,adding foods to boiling liquids ,measuring ,comparative table of weights and measures ,mixing the material ,stirring ,beating ,kneading ,temperature ,cooking utensils ,porcelain ware ,granite ware ,galvanized iron ware ,tests for lead ,adulterated tin ,table topics4 ,,the ,,household ,,workshop ,description of a convenient kitchen ,the kitchen furniture ,cupboards ,a convenient kitchen table ,the kitchen sink ,drainpipes ,stoves and ranges ,oil and gas stoves ,the ,aladdin ,cooker ,kitchen utensils ,the tin closet ,the dish closet ,the pantry ,the storeroom ,the refrigerator ,the water supply ,test for pure water ,filters ,cellars ,kitchen conveniences ,the steam cooker ,the vegetable press-,the lemon drill ,the handy waiter ,the wall cabinet ,the percolater holder ,kneading table ,dish-towel rack ,kitchen brushes ,vegetable brush ,table topics4 ,,the ,,grains1 ,,or ,,cereals1 ,,and ,,their ,,preparation ,general properties of grains ,cooking of grains ,the double boiler ,table showing amount of liquid1 and time required for cooking different grains ,grains for breakfast-,grains an economical food ,wheat ,description of a grain of wheat ,preparation and cooking ,recipes3 ,pearl wheat ,cracked wheat ,rolled wheat ,boiled wheat ,wheat with raisins ,wheat with fresh fruit ,molded wheat ,finer mill products of wheat ,recipes3 ,farina ,farina with fig sauce ,farina with fresh fruit ,molded farina ,graham grits ,graham mush ,graham mush ,no4 #b ,graham mush ,no4 #c ,graham mush with dates ,plum porridge ,graham apple mush ,granola mush ,granola fruit mush ,granola peach mush ,bran jelly ,the oat1 description of ,oatmeal ,brose ,budrum ,flummery ,preparation and cooking of oats ,recipes3 ,oatmeal mush ,oatmeal fruit mush ,oatmeal blancmange ,oatmeal ,blancmange ,no4 #b ,jellied oatmeal ,mixed mush ,rolled oats ,oatmeal with apple ,oatmeal porridge ,barley1 description of ,gofio ,scotch milled or pot barley ,pearl barley ,suggestions for cooking barley ,recipes3 ,baked barley ,pearl barley with raisins ,pearl barley with lemon sauce ,rice1 description of ,rice paddy ,preparation and cooking of rice ,recipes3 ,steamed rice ,boiled rice ,rice with fig sauce ,orange rice ,rice with raisins ,rice with peaches ,browned rice ,rye1 description of ,rye meal ,rye flour ,recipes3 ,rolled rye ,rye mush ,maize1 or ,indian corn1 description of ,suggestions for cooking corn ,recipes3 ,corn meal mush ,corn meal mush with fruit ,corn meal cubes ,browned mush ,samp ,cerealine flakes ,hulled corn ,coarse hominy ,fine hominy or grits ,popped corn ,macaroni1 description of ,semolina ,spaghetti ,vermicelli ,to select macaroni ,to prepare and cook macaroni ,recipes3 ,homemade macaroni ,boiled macaroni ,macaroni with cream sauce ,macaroni with tomato sauce ,macaroni baked with granola ,eggs and macaroni ,table topics4 ,,breadstuffs ,,and ,,bread-,,making ,the origin of bread ,chestnut bread ,peanut bread ,breadstuffs ,qualities necessary for good bread ,superiority of bread over meat ,graham flour ,wheat meal ,whole-wheat or entire wheat flour ,how to select flour ,to keep flour ,deleterious adulterations of flour ,tests for adulterated flour ,chemistry of bread-making ,bread made light by fermentation ,the process of fermentation ,fermentative agents ,yeast ,homemade yeasts ,how to keep yeast ,bitter yeast ,tests for yeast ,starting the bread ,proportion of materials needed ,utensils ,when to set the sponge ,temperature for bread-making ,how to set the sponge ,lightness of the bread ,kneading the dough ,how to manipulate the dough in kneading ,how many times shall bread be kneaded ,dryness of the surface ,size of loaves ,proper temperature of the oven ,how to test the heat of an oven ,care of bread after baking ,best method of keeping bread ,test of good fermented bread ,whole-wheat and ,graham breads ,toast ,steamed bread ,liquid yeast ,recipes3 ,raw potato yeast ,raw potato yeast ,no4 #b ,hop yeast ,boiled potato yeast ,boiled potato yeast ,no4 #b ,fermented breads ,recipes3 ,milk bread with white flour ,vienna bread ,water bread ,fruit roll ,fruit loaf ,potato bread ,pulled bread ,whole-wheat bread ,whole-wheat bread ,no4 #b ,miss ,b's one-rising bread ,potato bread with whole-wheat flour ,rye bread ,graham bread ,graham bread ,no4 #b ,graham bread ,no4 #c ,raised biscuit ,rolls ,imperial rolls ,french rolls ,crescents ,parker ,house rolls ,braids ,brown bread ,date bread ,fruit loaf with ,graham and whole-wheat flour ,raised corn bread ,corn cake ,oatmeal bread ,milk yeast bread ,graham salt rising bread ,unfermented breads ,passover cakes ,tortillas ,evils of chemical bread raising ,rochelle salts in baking powders ,general directions ,gem irons ,perforated sheet-iron pan for rolls ,unfermented batter breads ,unfermented dough breads ,recipes3 ,whole-wheat puffs ,whole-wheat puffs ,no4 #b ,whole-wheat puffs ,no4 #c ,graham puffs ,graham puffs ,no4 #b ,currant puffs ,graham gems ,crusts ,rye puffs ,rye puffs ,no4 #b ,rye gems ,blueberry gems ,hominy gems ,sally ,lunn gems ,corn puffs ,corn puffs ,no4 #b ,corn puffs ,no #c ,corn puffs ,no4 #d ,corn dodgers ,corn dodgers ,no4 #b ,cream corn cakes ,hoe cakes ,oatmeal gems ,snow gems ,pop overs ,granola gems ,bean gems ,breakfast rolls ,sticks ,cream ,graham rolls ,corn mush rolls ,fruit rolls ,cream mush rolls ,beaten biscuit ,cream crisps ,cream crisps ,no4 #b ,graham crisps ,oatmeal crisps ,graham crackers ,fruit crackers ,table topics4 ,,fruits3 ,chemical constituents of ,value as nutrients ,structure of fruits ,the jelly-producing principle ,digestibility of fruits ,unripe fruits ,table of fruit analysis ,ripe fruit and digestive disorders ,over-ripe and decayed fruits ,dangerous bacteria on unwashed fruit ,free use of fruit lessens desire for alcoholic stimulants ,beneficial use of fruits in disease ,apples ,the pear ,the quince ,the peach ,the plum ,the prune ,the apricot ,the cherry ,the olive2 its cultivation and preservation ,the date1 description and uses of ,the orange ,the lemon ,the sweet lemon or bergamot ,the citron ,the lime ,the grape-fruit ,the pomegranate1 its antiquity ,the grape ,zante currants ,the gooseberry ,the currant ,the whortleberry ,the blueberry ,the cranberry ,the strawberry ,the raspberry ,the blackberry ,the mulberry ,the melon ,the fig1 its antiquity and cultivation ,the banana ,banana meal ,the pineapple ,fresh fruit for the table ,selection of fruit for the table ,directions for serving fruits ,apples ,bananas ,cherries ,currants ,goosberries ,grapes ,melons ,oranges ,peaches and pears ,peaches and cream ,pineapples ,plums ,pressed ,figs ,raspberries1 ,blackberries1 ,dewberries1 ,blueberries and ,whortlberries ,frosted fruit ,keeping fresh fruit ,directions for packing1 handling1 and keeping fruits ,recipes3 ,to keep grapes ,to keep lemons and oranges ,to keep cranberries ,cooked fruit ,general suggestions for cooking fruit ,recipes3 ,baked apples ,citron apples ,lemon apples ,baked pears ,baked quince ,pippins and quince ,baked apple sauce ,baked apple sauce ,no4 #b ,apples stewed whole ,steamed apples ,compote of apples ,apple compote ,no4 #b ,stewed pears ,stewed apple sauce ,boiled apples with syrup ,stewed apples ,stewed crab apples ,sweet apple sauce with condensed apple juice ,apples with raisins ,apples with apricots ,peaches1 pears1 cherries1 berries1 and other small fruits ,baked apples ,baked pears ,baked peaches ,cranberries ,cranberries with raisins ,cranberries with sweet apples ,oranges and apples ,stewed raisins ,dried apples ,dried apples with other dried fruit ,dried apricots and peaches ,evaporated peach sauce ,dried pears ,small fruits ,prunes ,prune marmalade ,canning fruit ,selection of cans ,how to test and sterilize cans ,selection of fruit ,directions for preparing fruit ,cooking fruit for canning ,storing of canned fruit ,mold on canned fruit ,opening of canned fruit ,rules for selecting canned fruit ,recipes3 ,to can strawberries ,to can raspberries1 blackberries and other small fruit ,to can gooseberries ,to can peaches ,to can pears ,to can plums ,to can cherries ,to can mixed fruit ,quinces and apples ,plums with sweet apples ,to can grapes ,to can crab apples ,to can apples ,to can pineapples ,fruit jellies ,recipes3 ,apple jelly ,apple jelly without sugar ,berry and currant jellies ,cherry jelly ,crab apple jelly ,cranberry jelly ,grape jelly ,orange jelly ,peach ,jelly ,quince jelly ,plum jelly ,fruit in jelly ,fruit juices1 value of ,how to prepare fruit juices ,recipes3 ,grape juice or unfermented wine ,grape juice ,no4 #b ,another method ,fruit syrup ,currant syrup ,orange syrup ,lemon syrup ,lemon syrup ,no #b ,blackberry syrup ,fruit ices ,nuts ,composition and nutritive value of ,the almond ,almond bread ,the ,brazil nut ,the cocoanut1 its uses in tropical countries ,the chestnut ,chestnut flour ,the acorn ,the hazel nut ,the filbert ,the cobnut ,the walnut ,the butternut ,the hickory nut ,the pecan ,the peanut or ground nut ,recipes3 ,to blanch almonds ,boiled chestnuts ,mashed chestnuts ,baked chestnuts ,to keep nuts fresh ,table topics4 ,,the ,,legumes ,composition and nutritive value ,legumes as a substitute for animal food ,legumin1 or vegetable casein ,chinese cheese ,legumes the pulse of ,scripture ,diet of the pyramid builders ,digestibility of legumes ,a fourteenth century recipe ,the green legumes ,suggestions for cooking ,slow cooking preferable ,soaking the dry seeds ,effects of hard water upon the legumes ,temperature of water for cooking ,amount of water required ,addition of salt to legumes ,peas1 description of ,buying votes with peas ,a commemorative dinner ,peas bainocks ,peas sausages ,peas pudding ,time required for cooking ,recipes3 ,stewed split peas ,peas puree ,mashed peas ,peas cakes ,dried green peas ,beans1 description of ,mention of beans in ,scripture ,beans in mythology ,time required for digestion ,method of cooking ,experiment of an ,english cook ,parboiling beans ,time required to cook ,recipes3 ,baked beans ,boiled beans ,beans boiled in a bag ,scalloped beans ,stewed beans ,mashed beans ,stewed ,lima beans ,succotash ,pulp succotash ,lentils1 description of ,use of lentils by the ancients ,lentil meal ,preparation for cooking ,recipes3 ,lentil puree ,lentils mashed with beans ,lentil gravy with rice ,table topics4 ,,vegetables ,composition and nutritive value of vegetables ,exclusive diet of vegetables not desirable ,to select vegetables ,poison in potato sprouts ,stale vegetables a cause of illness ,keeping vegetables ,to freshen withered vegetables ,storing winter vegetables ,preparation and cooking ,to clean vegetables for cooking ,methods of cooking ,time required for cooking various vegetables ,irish potato1 description of ,the chemistry of cooking ,digestibility of the potato ,new potatoes ,preparation and cooking ,recipes3 ,potatoes boiled in jackets ,boiled potatoes without skins ,steamed potatoes ,roasted potatoes ,baked potatoes ,stuffed potatoes ,stuffed potatoes ,no4 #b ,mashed potatoes ,new potatoes ,cracked potatoes ,creamed potatoes ,scalloped potatoes ,stewed potatoes ,potatoes stewed with celery ,potato snow balls ,potato cakes ,potato cakes with egg ,potato puffs ,browned potatoes ,ornamental potatoes ,broiled potatoes ,warmed-over potatoes ,vegetable hash ,the sweet potato1 description of ,preparation and cooking ,recipes3 ,baked sweet potatoes ,baked sweet potatoes ,no #b ,boiled sweet potatoes ,steamed sweet potatoes ,browned sweet potatoes ,mashed sweet potatoes ,potato hash ,roasted sweet potatoes ,turnips1 description of ,preparation and cooking ,recipes3 ,boiled turnips ,baked turnips ,creamed turnips ,chopped turnips ,mashed turnips ,scalloped turnips ,steamed turnips ,stewed turnips ,turnips in juice ,turnips with cream sauce ,parsnips1 description of ,preparation and cooking ,recipes3 ,baked parsnips ,baked parsnips ,no4 #b ,boiled parsnips ,browned parsnips ,creamed parsnips ,mashed parsnips ,parsnips with cream sauce ,parsnips with egg sauce ,parsnips with potatoes ,stewed parsnips ,stewed parsnips with celery ,carrots1 description of ,preparation and cooking ,recipes3 ,boiled carrots ,carrots with egg sauce ,stewed carrots ,beets1 description of ,preparation and cooking ,recipes3 ,baked beets ,baked beets ,no4 #b ,beets and potatoes ,beet hash ,beet greens ,beet salad or chopped beets ,beet salad ,no #b ,boiled beets ,stewed beets ,cabbage1 description of ,preparation and cooking ,recipes3 ,baked cabbage ,boiled cabbage ,cabbage and tomatoes ,cabbage and celery ,cabbage hash ,chopped cabbage or cabbage salad ,mashed cabbage ,stewed cabbage ,cauliflower and ,broccoli1 description of ,preparation and cooking ,recipes3 ,boiled cauliflower ,browned cauliflower ,cauliflower with egg sauce ,with tomato sauce ,stewed cauliflower ,scalloped cauliflower ,spinach1 description of ,preparation and cooking ,celery ,to keep celery fresh ,recipes3 ,celery salad ,stewed celery ,stewed celery ,no4 #b ,celery with tomato sauce ,celery and potato hash ,asparagus1 description of ,preparation and cooking ,recipes3 ,asparagus and peas ,asparagus ,points ,asparagus on toast ,asparagus with cream sauce ,asparagus with egg sauce ,stewed asparagus ,sea-kale1 description of ,lettuce and radish1 description of ,recipes3 ,lettuce ,radishes ,cymling ,description ,preparation and cooking ,recipes3 ,mashed squash ,squash with egg sauce ,stewed squash ,winter squash ,preparation and cooking ,time required for cooking ,recipes3 ,baked squash ,steamed squash ,the pumpkin1 description of ,recipes3 ,baked pumpkin ,stewed pumpkin ,dried pumpkin ,tomato1 description of ,preparation and cooking ,recipes3 ,baked tomatoes ,baked tomatoes ,no4 #b ,scalloped tomatoes ,stewed corn and tomatoes ,tomato gravy ,tomato salad ,tomato salad ,no4 #b ,broiled tomatoes ,tomato pudding ,stewed tomatoes ,tomato with okra ,egg plant1 description of ,nutritive value ,recipes3 ,scalloped egg plant ,baked egg plant ,cucumber1 description of ,digestibility ,preparation and cooking ,salsify or vegetable oyster1 description of ,preparation and cooking ,recipes3 ,scalloped vegetable oysters ,stewed vegetable oysters ,green corn1 peas1 and beans1 description of ,general suggestions for selecting and cooking ,recipes for corn3 ,baked corn ,baked corn ,no4 #b ,boiled green corn ,stewed corn pulp ,corn cakes ,corn pudding ,roasted green corn ,stewed green corn ,summer succotash ,dried corn ,recipe for peas3 ,stewed peas ,recipes for beans3 ,lima beans ,shelled beans ,string beans ,canning vegetables ,recipes3 ,canned corn ,canned corn and tomatoes ,canned peas ,canned tomatoes ,canned tomatoes ,no4 #b ,string beans ,canned pumpkin and squash ,table topics4 ,,soups ,value of soup as an article of diet ,superiority of soups made from grain and legumes ,economical value of such soups ,digestibility of soups ,cooking of material for soups ,use of a colander in preparing soups ,quantity of salt required ,flavoring soups ,seasoning of soup ,chinese soup strainer ,whole grains1 macaroni1 shredded vegetables1 etc41 for soups ,milk in the preparation of soups ,consistency of soups ,preparation of soups from left-over fragments ,croutons ,recipes3 ,asparagus soup ,baked bean soup ,bean and corn soup ,bean and hominy soup ,bean and potato soup ,bean and tomato soup ,black bean soup ,black bean soup ,no4 #b ,bran stock ,brown soup ,canned green pea soup ,canned corn soup ,carrot soup ,celery soup ,chestnut soup ,combination soup ,combination soup ,no4 #b ,another ,another ,cream pea soup ,cream barley soup ,green corn soup ,green pea soup ,green bean soup ,kornlet soup ,kornlet and tomato soup ,lentil soup ,lentil and parsnip soup ,lima bean soup ,macaroni soup ,oatmeal soup ,parsnip soup ,parsnip soup ,no4 #b ,pea and tomato soup ,plain rice soup ,potato and rice soup ,potato soup ,potato and vermicelli soup ,sago and potato soup ,scotch broth ,split pea soup ,sweet potato soup ,swiss potato soup ,swiss lentil soup ,tomato and macaroni soup ,tomato cream soup ,tomato and okra soup ,tomato soup with vermicelli ,vegetable oyster soup ,vegetable soup ,vegetable soup ,no4 #b ,vegetable soup ,no4 #c ,vegetable soup ,no4 #d ,velvet ,soup ,vermicelli soup ,no4 #b ,white celery soup ,table topics4 ,,breakfast ,,dishes ,importance of a good breakfast ,requirements for a good breakfast ,pernicious custom of using fried and indigestible foods for breakfast ,use of salted foods an auxiliary to the drink habit ,the ideal breakfast ,use of fruit for breakfast ,grains for breakfast ,an appetizing dish ,preparation of zwieback ,preparation of toast ,recipes3 ,apple toast ,apricot toast ,asparagus toast ,banana toast ,berry toast ,berry toast ,no4 #b ,celery toast ,cream toast ,cream toast with poached egg ,cherry toast ,gravy toast ,dry toast with hot cream ,grape toast ,lentil toast ,prune toast ,peach toast ,snowflake toast ,tomato toast ,vegetable oyster toast ,miscellaneous breakfast dishes3 ,brewis ,blackberry mush ,dry granola ,frumenty ,macaroni with raisins ,macaroni with kornlet ,peach mush ,rice with lemon ,table topics4 ,,desserts ,appropriate and healthful desserts ,objections to the use of desserts ,the simplest dessert ,general suggestions ,importance of good material ,preparation of dried fruit for dessert ,molded desserts ,suggestions for flavoring3 ,to prepare almond paste ,cocoanut flavor ,orange and lemon flavor ,to color sugar ,fruit desserts ,recipes3 ,apple dessert ,apple meringue dessert4 ,apple rose cream ,apple snow ,baked apples with cream ,baked sweet apple dessert ,bananas in syrup ,baked bananas ,fresh fruit compote ,grape apples ,peach cream ,prune dessert ,desserts made of fruit with grains1 bread1 etc4 ,recipes3 ,apple sandwich ,apple sandwich ,no4 #b ,baked apple pudding ,barley fruit pudding ,barley fig pudding ,blackberry cornstarch pudding ,cocoanut and cornstarch blancmange ,cornstarch blancmange cornstarch with raisins ,cornstarch with apples ,cornstarch fruit mold ,cornstarch fruit mold ,no4 #b ,cracked wheat pudding ,cracked wheat pudding ,no4 #b ,farina blancmange ,farina fruit mold ,fruit pudding ,jam pudding ,plain fruit pudding or ,brown ,betty ,prune pudding ,rice meringue ,rice snowball ,rice fruit dessert ,rice dumpling ,rice cream pudding ,rice pudding with raisins ,red rice mold ,rice and fruit dessert ,rice and tapioca pudding ,rice flour mold ,rice and stewed apple dessert ,rice and strawberry dessert ,stewed fruit pudding ,strawberry minute pudding ,sweet apple pudding ,whortleberry pudding ,desserts with tapioca1 sago1 manioca1 and sea moss ,recipes3 ,apple tapioca ,apple tapioca ,no4 #b ,banana dessert ,blackberry tapioca ,cherry pudding ,fruit tapioca ,molded tapioca with fruit ,pineapple tapioca ,prune and tapioca pudding ,tapioca and fig pudding ,peach tapioca ,tapioca jelly ,apple sago pudding ,red sago mold ,sago fruit pudding ,sago pudding ,manioca with fruit ,raspberry manioca mold ,sea moss blancmange ,desserts made with gelatin ,gelatine an excellent culture medium ,dangers in the use of gelatine ,quantity to be used ,recipes3 ,apples in jelly ,apple shape ,banana dessert ,clear dessert ,fruit foam dessert ,fruit shape ,gelatine custard ,layer-pudding ,lemon jelly ,jelly with fruit ,orange dessert2 ,oranges in jelly ,orange jelly ,snow pudding ,desserts with crusts ,recipes3 ,apple tart ,gooseberry tart ,cherry tart ,strawberry and other fruit shortcakes ,banana shortcake ,lemon shortcake ,berry shortcake with prepared cream ,cream ,raised pie ,baked apple loaf ,custard puddings ,importance of slow cooking ,best utensils for cooking ,custard desserts in cups ,to stir beaten eggs into heated milk ,to flavor custards and custard puddings ,recipes3 ,apple custard ,apple custard ,no4 #b ,apple custard ,no4 #c ,apple cornstarch custard ,apple and bread custard ,almond cornstarch pudding ,almond cream ,apple charlotte ,banana custard ,boiled custard ,boiled custard bread pudding ,bread and fruit custard ,bread custard pudding ,bread and fig pudding ,bread and apricot pudding ,caramel custard ,carrot pudding ,cocoanut cornstarch pudding ,cocoanut custard ,cocoanut rice custard ,corn meal pudding ,corn meal pudding ,no4 #b ,corn meal and fig pudding ,cornstarch meringue ,cracked wheat pudding ,cup custard ,farina custard ,farina pudding ,floating island ,fruit custard ,graham grits pudding ,ground rice pudding ,lemon pudding ,lemon cornstarch pudding ,lemon cornstarch pudding ,no4 #b ,macaroni pudding ,molded rice or snowballs ,orange float ,orange custard ,orange pudding ,peach meringue ,picnic pudding ,plain cornstarch pudding ,plain custard ,prune pudding ,prune whip ,rice apple custard pudding ,rice custard pudding ,rice snow ,rice snow with jelly ,rice with eggs ,snow pudding ,steamed custard ,strawberry charlotte ,pop corn pudding ,sago custard pudding ,sago and fruit custard pudding ,snowball custard ,tapioca custard ,tapioca pudding ,vermicelli pudding ,white custard ,white custard ,no4 #b ,steamed pudding ,precautions to be observed in steaming puddings ,recipes3 ,batter pudding ,bread and fruit custard ,date pudding ,rice balls ,steamed bread custard ,steamed fig pudding ,pastry and cake ,deleterious effects from the use of ,reasons for indigestibility ,general directions for making pies ,recipes ,paste for pies ,corn meal crust ,granola crust ,paste for tart shells ,cream filling ,grape tart ,lemon filling ,tapioca filling ,apple custard pie ,banana pie ,bread pie ,carrot pie ,cocoanut pie ,cocoanut pie ,no4 #b ,cream pie ,cranberry pie ,dried apple pie ,dried apple pie with raisins ,dried apricot pie ,farina pie ,fruit pie ,grape jelly pie ,jelly custard pie ,lemon pie ,lemon meringue custard ,one crust peach pie ,orange pie ,peach custard pie ,prune pie ,pumpkin pie ,pumpkin pie ,no4 #b ,pumpkin pie without eggs ,simple custard pie ,squash pie ,squash pie without eggs ,sweet apple custard pie ,sweet potato pie ,cake ,general suggestions for preparation of ,cake made light with yeast ,cake made light with air ,recipes3 ,apple cake ,cocoanut custard cake ,cream cake ,delicate cup cake ,fig layer cake ,fruit jelly cake ,gold and silver cake ,icing for cakes ,orange cake ,fruit cake ,loaf cake ,pineapple cake ,plain buns ,sponge cake ,sugar crisps ,variety cake ,table topics4 ,,gravies ,,and ,,sauces ,importance of proper preparation ,accuracy of measurement ,proportion of material necessary ,the double boiler for cooking gravies ,flavoring of gravies for vegetables ,gravies and sauces for vegetables ,recipes3 ,brown sauce ,cream and white sauce ,celery sauce ,egg sauce ,pease gravy ,tomato gravy ,tomato cream gravy ,sauces for desserts and puddings ,recipes3 ,almond sauce ,caramel sauce ,cocoanut sauce ,cream sauce ,cranberry pudding sauce ,custard sauce ,egg sauce ,egg sauce ,no4 #b ,foamy sauce ,fruit cream ,fruit sauce ,fruit sauce ,no4 #b ,lemon pudding sauce ,mock cream ,molasses sauce ,orange sauce ,peach sauce ,plain pudding sauce ,red ,sauce ,rose cream ,sago sauce ,whipped cream sauce ,table topics4 ,,beverages ,large quantities of fluid prejudicial to digestion ,wholesome beverages ,the cup that cheers but not inebriates ,harmful substances contained in tea ,theine ,tannin ,use of tea a cause of sleeplessness and nervous disorders ,tea a stimulant ,tea not a food ,coffee1 cocoa1 and chocolate ,caffein ,adulteration of tea and coffee ,substitutes for tea and coffee ,recipes3 ,beet coffee ,caramel coffee ,caramel coffee ,no4 #b ,caramel coffee ,no4 #c ,caramel coffee ,no4 #d ,mrs4 ,t's caramel coffee ,parched grain coffee ,wheat1 oats1 and barley coffee ,recipes for cold beverages3 ,blackberry beverage ,fruit beverage ,fruit beverage ,no4 #b ,fruit cordial ,grape beverage ,lemonade ,mixed lemonade ,oatmeal drink ,orangeade ,pineapple beverage ,pineapple lemonade ,pink lemonade ,sherbet ,tisane ,table topics4 ,,milk1 ,,cream1 ,,and ,,butter ,milk1 chemical composition of ,proportion of food elements ,microscopic examination of milk ,casein ,casein coagulated by the introduction of acid ,spontaneous coagulation or souring of milk ,adulteration of milk ,quality of milk influenced by the food of the animal ,diseased milk ,kinds of milk to be avoided ,distribution of germs by milk ,proper utensils for keeping milk ,where to keep milk ,dr4 ,dougall's experiments on the absorbent properties of milk ,washing of milk dishes ,treatment of milk for cream rising ,temperature at which cream rises best ,importance of sterilizing milk ,to sterilize milk for immediate use ,to sterilize milk to keep ,condensed milk ,cream1 composition of ,changes produced by churning ,skimmed milk1 composition of ,buttermilk1 composition of ,digestibility of cream ,sterilized cream ,care of milk for producing cream ,homemade creamery ,butter1 the composition of ,rancid butter ,tests of good butter ,flavor and color of butter ,artificial butter ,test for oleomargarine ,butter in ancient times ,butter making ,best conditions for the rising of cream ,upon what the keeping qualities of butter depend ,cheese ,tyrotoxicon ,recipes3 ,hot milk ,devonshire or clotted cream ,cottage cheese ,cottage cheese from buttermilk ,cottage cheese from sour milk ,french butter ,shaken milk ,emulsified butter ,table topics4 ,,eggs ,eggs a concentrated food ,composition of the egg ,how to choose eggs ,quality of eggs varied by the food of the fowl ,stale eggs ,test for eggs ,how to keep eggs ,to beat eggs ,albumen susceptible to temperature ,left-over eggs ,recipes3 ,eggs in shell ,eggs in sunshine ,eggs poached in tomatoes ,eggs in cream ,poached or dropped eggs ,poached eggs with cream sauce ,quickly prepared eggs ,scrambled eggs ,steamed eggs ,whirled eggs ,omelets ,recipes3 ,plain omelets ,foam omelets ,fancy omelets soft omelets ,table topics4 ,,meats ,character of meat ,nutritive value ,excrementitious elements ,flesh food a stimulant ,diseased meats ,jewish customs in regard to meat ,trichina ,tapeworm and other parasites ,meat unnecessary for health ,the excessive use of meat tending to develop the animal propensities ,objections to its use ,pork ,calves' brains and other viscera ,meat pies ,scallops ,pates ,comparative nutritious value ,variation and flavor ,composition and digestibility ,selection of meats ,preservation of meats ,jerked beef ,pemmican ,preparation and cooking of meat ,frozen beef ,best methods of cooking ,boiling ,stewing ,steaming ,roasting ,broiling ,beef1 economy and adaptability in selection of ,recipes3 ,broiled beef ,cold meat stew ,pan-broiled steak ,pan-broiled steak ,no4 #b ,roast beef ,smothered beef ,vegetables with stewed beef ,stewed beef ,mutton ,cause of ,strong flavor of ,recipes3 ,boiled leg of mutton ,broiled chops ,pot roast lamb ,roast mutton ,stewed mutton ,stewed mutton chop ,stewed mutton chop ,no4 #b ,veal and lamb ,poultry and game ,to dress poultry and birds ,to truss a fowl or bird ,to stuff a fowl or bird ,recipes3 ,birds baked in sweet potatoes ,boiled fowl ,broiled birds ,broiled fowl ,corn and chicken ,pigeons quails and partridges ,roast chicken ,roast turkey ,smothered chicken ,steamed chicken ,stewed chicken ,fish1 two classes of ,difference in nutritive value ,flavor and wholesomeness ,poison fish ,parasites in fish ,fish as a brain food ,salted fish ,shellfish 7,oysters1 ,clams1 ,lobsters1 ,crabs7 ,not possessed of high nutritive value ,natural scavengers ,poisonous mussels ,how to select and prepare fish ,frozen fish ,methods of cooking ,recipes3 ,baked fish ,broiled fish ,meat soup ,preparation of stock ,selection of material for stock ,quantity of materials needed ,uses of scraps ,extracting the juice ,temperature of the water to be used ,correct proportion of water ,time required for cooking ,straining the stock ,to remove the fat ,simple ,stock or broth ,compound stock or double broth ,to clarify soup stock ,recipes3 ,asparagus soup ,barley rice sago or tapioca soup ,caramel for coloring soup brown ,julienne soup ,tomato soup ,white soup ,vermicelli or macaroni soup ,puree with chicken ,tapioca cream soup ,table ,topics4 ,,food ,,for ,,the ,,sick ,need of care in the preparation of food for the sick ,what constitutes proper food for the sick ,knowledge of dietetics an important factor in the education of every woman ,no special dishes for all cases ,hot buttered toast and rich jellies objectionable ,the simplest food the best ,scrupulous neatness in serving important ,to coax a capricious appetite ,a purple dinner ,a yellow dinner ,to facilitate the serving of hot foods ,cooking utensils ,gruel ,long-continued cooking needed ,use of the double boiler in the cooking of gruels ,gruel strainer ,recipes3 ,arrowroot gruel ,barley gruel ,egg gruel ,egg gruel ,no4 #b ,farina gruel ,flour gruel ,gluten gruel ,gluten gruel ,no4 #b ,gluten cream ,gluten meal gruel ,graham gruel ,graham grits gruel ,gruel of prepared flour ,indian meal gruel ,lemon oatmeal gruel ,milk oatmeal gruel ,milk porridge ,oatmeal gruel ,oatmeal gruel ,no4 #b ,oatmeal gruel ,no4 #c ,peptonized' gluten gruel ,raisin gruel ,rice water ,preparations of milk ,milk diet ,advantages of ,quantity of milk needed ,digestibility of milk ,recipes3 ,albumenized milk ,hot milk ,junket1 or curded milk ,koumiss ,milk and lime water ,peptonized milk for infants ,beef tea1 broths1 etc4 ,nutritive value ,testimony of ,dr4 ,austin ,flint ,recipes3 ,beef extract ,beef juice ,beef tea ,beef tea and eggs ,beef broth and oatmeal ,bottled beef tea ,chicken broth ,mutton broth ,vegetable broth ,vegetable broth ,no4 #b ,mixed vegetable broth ,recipes for ,panada3 ,broth panada ,chicken panada ,egg panada ,milk panada ,raisin panada ,grains for the sick ,recipes3 ,gluten mush ,tomato gluten ,tomato gluten ,no4 #b ,meats for the sick ,importance of simple preparation ,recipes3 ,broiled steak ,chicken ,chicken jelly ,minced chicken ,mutton chop ,minced steak ,scraped steak ,eggs for the sick ,recipes3 ,floated egg ,gluten meal custard ,gluten custard ,steamed eggs ,soft custard ,raw egg ,white of egg ,white of egg and milk ,refreshing drinks and delicacies for the sick ,nature's delicacies ,how to serve ,fruit juices ,recipes3 ,acorn coffee ,almond milk ,apple beverage ,apple beverage ,no4 #b ,apple toast water ,baked milk ,barley lemonade ,barley and fruit drinks ,barley milk ,cranberry drink ,currantade ,crust coffee ,egg cream ,egg cream ,no4 #b ,egg cream ,no4 #c ,egg lemonade ,flaxseed coffee ,gum ,arabic water ,hot water ,hot lemonade ,irish moss lemonade ,orangeade ,plain lemonade ,slippery elm tea ,toast water ,tamarind water ,bread ,recipes2 ,diabetic biscuit ,diabetic biscuit ,no4 #b ,gluten meal gems ,jellies and other desserts for the side ,recipes3 ,arrowroot jelly ,arrowroot blancmange ,currant jelly ,iceland moss jelly ,iceland moss blancmange ,orange whey ,white custard ,table topics4 ,,food ,,for ,,the ,,aged ,,and ,,the ,,very ,,young ,requisites of food for the aged ,stimulating diet not necessary ,flesh food unsuitable ,bill of fare ,quantity of food for the aged ,heavy meals a tax upon digestion ,cornaro's testimony ,diet for the young ,causes of mortality among young children ,best artificial food ,use of sterilized milk4 ,difference between cows' milk and human milk ,common method of preparing cows' milk ,artificial human milk ,artificial human milk ,no4 #b ,artificial human milk ,no4 #c ,peptonized milk ,mucilaginous food excellent in gastro-enteritis ,preparation of food for infants ,time required for digestion of artificial food ,quantity of food for infants ,rules for finding the amount of food needed ,table for the feeding of infants ,interval between feeding ,intervals for feeding at different ages ,manner of feeding artificial foods ,danger from unclean utensils ,diet of older children ,an abundance of nitrogenous material important ,flesh food unnecessary ,experiments of ,dr4 ,camman ,testimony of ,dr4 ,clouston ,candy and similar sweets ,eating between meals ,education of the appetite ,inherited appetites and tendencies ,table topics4 ,,fragments ,,and ,,left-,,over ,,foods ,preserving and utilizing the left-over fragments ,precautions to be observed ,uses of stale bread ,to insure perfect preservation of fragments ,preparation of zwieback and croutons ,left-over grains ,left-over vegetables ,left-over meats ,left-over milk ,table topics4 ,,the ,,art ,,of ,,dining ,pleasant accessories essential ,the dining room ,neatness an essential ,care of the dining room ,furnishings of the dining room ,table talk ,a pleasant custom ,table manners ,suggestions for table etiquette ,the table ,its appearance and appointments ,the table an educator in the household ,a well ordered table an incentive to good manners ,ostentation not necessary ,setting the table ,the sub-cover ,napkins ,the center piece ,arrangement of dishes ,dishing up ,setting the table over night ,warming the dishes ,the service of meals ,a capital idea ,fruit as the first course at breakfast ,to keep the food hot ,a employed ,general suggestions for waiters ,suggestions concerning dinner parties ,proper form of invitation ,arrangement and adornment of table ,a pleasing custom ,the menu card ,service for a company dinner ,etiquette of dinner parties ,table topics4 ,,after ,,mealtime ,clearing the table ,washing the dishes papier-mach tubs ,ammonia1 uses of ,clean dishes not evolved from dirty dishwater ,washing all dishes of one kind together ,washing milk dishes ,uses of the dish mop ,cleaning of grain boilers and mush kettles ,washing of tin dishes ,to clean iron ware ,to wash wooden ware ,care of steel knives and forks ,draining the dishes ,dishcloths and towels ,to make a dish mop ,the care of glass and silver ,to keep table cutlery from rusting ,to wash trays and ,japanned ware ,care of the table linen ,to remove stains ,to dry table linen ,to iron table linen ,washing colored table linen ,the garbage ,table topics4 ,a ,,year',s ,,breakfasts ,,and ,,dinners ,a perplexing problem ,requisites for a well arranged menu ,suggestions for preparing bills of fare ,table of food analyses ,fifty-two weeks' breakfasts and dinners ,average cost ,analysis of various bills of fare ,table topics4 ,a ,,batch ,,of ,,dinners ,holiday dinners ,holiday feasting ,holiday dinners opposed to temperance ,thanksgiving menus ,holiday menus ,picnic dinners ,the lunch basket1 provision for ,fruit sandwiches ,egg sandwiches ,picnic biscuit ,fig wafers ,suitable beverages ,school lunches ,deficiency of food material in the ordinary school lunch ,why the after dinner session of school drags wearily ,simple lunches desirable ,suggestions for putting up the lunch ,creamy rice ,neatness and daintiness essential ,the lunch basket ,sabbath dinners ,a needed reform ,feasting on the ,sabbath1 deleterious results of ,simple meals for the ,sabbath ,a ,sabbath bill of fare ,table topics4 ,,list ,,of ,,illustrations4 ,,the ,,alimentary ,,canal ,,an ,,oven ,,thermometer ,,convenient ,,kitchen ,,table ,a ,,double ,,boiler ,,compartment ,,sink ,,for ,,dish-,,washing ,,open ,,compartment ,,sink ,,for ,,dish-,,washing ,,closed ,,the ,,steam ,,cooker ,,vegetable ,,press ,,lemon ,,drill ,,the ,,handy ,,waiter ,,wall ,,cabinet ,,percolater ,,holder ,,kneading ,,table ,,dish ,,towel ,,rack ,,vegetable ,,brush ,a ,,double ,,boiler ,,sectional ,,view ,,of ,,wheat ,,kernel ,,measuring ,,cups ,,bread ,,pan ,,mexican ,,women ,,making ,,tortillas ,,stone ,,metate ,,gem ,,irons ,,perforated ,,sheet ,,iron ,,pan ,,for ,,rolls ,,making ,,unfermented ,,bread ,,canning ,,utensils ,,bain ,,marie ,,chinese ,,soup ,,strainer ,,creamery ,,oriental ,,butter ,,making ,,arrangements ,,for ,,straining ,,stock ,,gruel ,,strainer ,,extension ,,strainer ,,wire ,,dishcloth ,a ,,picnic ,,dinner ,,introduction4 ,no one thing over which we have control exerts so marked an influence upon our physical prosperity as the food we eat2 and it is no exaggeration to say that well-selected and scientifically prepared food renders the partaker whose digestion permits of its being well assimilated1 superior to his fellow-mortals in those qualities which will enable him to cope most successfully with life's difficulties1 and to fulfill the purpose of existence in the best and truest manner4 ,the brain and other organs of the body are affected by the quality of the blood which nourishes them1 and since the blood is made of the food eaten1 it follows that the use of poor food will result in poor blood1 poor muscles1 poor brains1 and poor bodies1 incapable of first-class work in any capacity4 ,very few persons1 however1 ever stop to inquire what particular foods are best adapted to the manufacture of good blood and the maintenance of perfect health2 but whatever gratifies the palate or is most conveniently obtained1 is cooked and eaten without regard to its dietetic value4 ,far too many meals partake of the characteristics of the one described in the story told of a clergyman who1 when requested to ask a blessing upon a dinner consisting of bread1 hot and tinged with saleratus1 meat fried to a crisp1 potatoes swimming in grease1 mince pie1 preserves1 and pickles1 demurred on the ground that the dinner was not worth a blessing4 ,he might with equal propriety have added1 and not worth eating4 ,the subject of diet and its relation to human welfare1 is one deserving of the most careful consideration4 ,it should be studied as a science1 to enable us to choose such materials as are best adapted to our needs under the varying circumstances of climate growth1 occupation1 and the numerous changing conditions of the human system2 as an art1 that we may become so skilled in the preparation of the articles selected as to make them both appetizing and healthful4 ,it is an unfortunate fact that even among experienced housekeepers the scientific principles which govern the proper preparation of food1 are but little understood1 and much unwholesome cookery is the result4 ,the mechanical mixing of ingredients is not sufficient to secure good results2 and many of the failures attributed to poor material1 bad luck1 and various other subterfuges to which cooks ignorance of scientific principles4 ,the common method of blindly following recipes1 with no knowledge of the reason why1 can hardly fail to be often productive of unsatisfactory results1 which to the uninformed seem quite inexplicable4 ,cookery1 when based upon scientific principles1 ceases to be the difficult problem it so often appears4 ,cause and effect follow each other as certainly in the preparation of food as in other things2 and with a knowledge of the underlying principles1 and faithfulness in carrying out the necessary details1 failure becomes almost an impossibility4 ,there is no department of human activity where applied science offers greater advantages than in that of cookery1 and in our presentation of the subjects treated in the following pages1 we have endeavored1 so far as consistent with the scope of this work1 to give special prominence to the scientific principles involved in the successful production of wholesome articles of food4 ,we trust our readers will find these principles so plainly elucidated and the subject so interesting1 that they will be stimulated to undertake for themselves further study and research in this most important branch of household science4 ,we have aimed also to give special precedence of space to those most important foods1 the legumes1 and grains and their products1 which in the majority of cook books are given but little consideration or are even left out altogether1 believing that our readers will be more interested in learning the many palatable ways in which these especially nutritious and inexpensive foods may be prepared1 than in a reiteration of such dishes as usually make up the bulk of the average cook book4 ,for reasons stated elsewhere 7in the chapter on ,milk1 ,cream1 and ,butter71 we have in the preparation of all recipes made use of cream in place of other fats2 but lest there be some who may suppose because cream occupies so frequent a place in the recipes1 and because of their inability to obtain that article1 the recipes are therefore not adapted to their use1 we wish to state that a large proportion of the recipes in which it is mentioned as seasoning1 or for dressing1 will be found to be very palatable with the cream omitted1 or by the use of its place of some one of the many substitutes recommended4 ,we ought also to mention in this connection1 that wherever cream is recommended1 unless otherwise designated1 the quality used in the preparation of the recipes is that of single or twelve hour cream sufficiently diluted with milk1 so that one fourth of each quart of milk is reckoned as cream4 ,if a richer quality than this be used1 the quantity should be diminished in proportion2 otherwise1 by the excess of fat1 a wholesome food may become a rich1 unhealthful dish4 ,in conclusion1 the author desires to state that no recipe has been admitted to this work which has not been thoroughly tested by repeated trials1 by far the larger share of such being original1 either in the combination of the materials used1 the method employed1 or both materials and method4 ,care has been taken not to cumber the work with useless and indifferent recipes4 ,it is believed that every recipe will be found valuable1 and that the variety offered is sufficiently ample1 so that under the most differing circumstances1 all may be well served4 ,we trust therefore that those who undertake to use the work as a guide in their culinary practice1 will not consider any given recipe a failure because success does not attend their first efforts4 ,perseverance and a careful study of the directions given1 will assuredly bring success to all who possess the natural or acquired qualities essential for the practice of that most useful of the arts1--,healthful ,cookery4 ,,ella ,e4 ,,kellogg4 ,battle ,creek1 ,april #bj1 #ahib4 ,foods ,the purposes of food are to promote growth1 to supply force and heat1 and to furnish material to repair the waste which is constantly taking place in the body4 ,every breath1 every thought1 every motion1 wears out some portion of the delicate and wonderful house in which we live4 ,various vital processes remove these worn and useless particles2 and to keep the body in health1 their loss must be made good by constantly renewed supplies of material properly adapted to replenish the worn and impaired tissues4 ,this renovating material must be supplied through the medium of food and drink1 and the best food is that by which the desired end may be most readily and perfectly attained4 ,the great diversity in character of the several tissues of the body1 makes it necessary that food should contain a variety of elements1 in order that each part may be properly nourished and replenished4 ,,the ,,food ,,elements4--,the various elements found in food are the following3 ,starch1 sugar1 fats1 albumen1 mineral substances1 indigestible substances4 ,the digestible food elements are often grouped1 according to their chemical composition1 into three classes2 vis41 carbonaceous1 nitrogenous1 and inorganic4 ,the carbonaceous class includes starch1 sugar1 and fats2 the nitrogenous1 all albuminous elements2 and the inorganic comprises the mineral elements4 ,starch is only found in vegetable foods2 all grains1 most vegetables1 and some fruits1 contain starch in abundance4 ,several kinds of sugar are made in nature's laboratory2 cane1 grape1 fruit1 and milk sugar4 ,the first is obtained from the sugar-cane1 the sap of maple trees1 and from the beet root4 ,grape and fruit sugars are found in most fruits and in honey4 ,milk sugar is one of the constituents of milk4 ,glucose1 an artificial sugar resembling grape sugar1 is now largely manufactured by subjecting the starch of corn or potatoes to a chemical process2 but it lacks the sweetness of natural sugars1 and is by no means a proper substitute for them4 ,albumen is found in its purest1 uncombined state in the white of an egg1 which is almost wholly composed of albumen4 ,it exists1 combined with other food elements1 in many other foods1 both animal and vegetable4 ,it is found abundant in oatmeal1 and to some extent in the other grains1 and in the juices of vegetables4 ,all natural foods contain elements which in many respects resemble albumen1 and are so closely allied to it that for convenience they are usually classified under the general name of albumen4 ,the chief of these is gluten1 which is found in wheat1 rye1 and barley4 ,casein1 found in peas1 beans1 and milk1 and the fibrin of flesh1 are elements of this class4 ,fats are found in both animal and vegetable foods4 ,of animal fats1 butter and suet are common examples4 ,in vegetable form1 fat is abundant in nuts1 peas1 beans1 in various of the grains1 and in a few fruits1 as the olive4 ,as furnished by nature in nuts1 legumes1 grains1 fruits1 and milk1 this element is always found in a state of fine subdivision1 which condition is the one best adapted to its digestion4 ,as most commonly used1 in the form of free fats1 as butter1 lard1 etc41 it is not only difficult of digestion itself1 but often interferes with the digestion of the other food elements which are mixed with it4 ,it was doubtless never intended that fats should be so modified from their natural condition and separated from other food elements as to be used as a separate article of food4 ,the same may be said of the other carbonaceous elements1 sugar and starch1 neither of which1 when used alone1 is capable of sustaining life1 although when combined in a proper and natural manner with other food elements1 they perform a most important part in the nutrition of the body4 ,most foods contain a percentage of the mineral elements4 ,grains and milk furnish these elements in abundance4 ,the cellulose1 or woody tissue1 of vegetables1 and the bran of wheat1 are examples of indigestible elements1 which although they cannot be converted into blood in tissue1 serve an important purpose by giving bulk to the food4 ,with the exception of gluten1 none of the food elements1 when used alone1 are capable of supporting life4 ,a true food substance contains some of all the food elements1 the amount of each varying in different foods4 ,,uses ,,of ,,the ,,food ,,elements4--,concerning the purpose which these different elements serve1 it has been demonstrated by the experiments of eminent physiologists that the carbonaceous elements1 which in general comprise the greater bulk of the food1 serve three purposes in the body2 #a4 ,they furnish material for the production of heat2 #b4 ,they are a source of force when taken in connection with other food elements2 #c4 ,they replenish the fatty tissues of the body4 ,of the carbonaceous elements1--starch1 sugar1 and fats1--fats produce the greatest amount of heat in proportion to quantity2 that is1 more heat is developed from a pound of fat than from an equal weight of sugar or starch2 but this apparent advantage is more than counterbalanced by the fact that fats are much more difficult of digestion than are the other carbonaceous elements1 and if relied upon to furnish adequate material for bodily heat1 would be productive of much mischief in overtaxing and producing disease of the digestive organs4 ,the fact that nature has made a much more ample provision of starch and sugars than of fats in man's natural diet1 would seem to indicate that they were intended to be the chief source of carbonaceous food2 nevertheless1 fats1 when taken in such proportion as nature supplies them1 are necessary and important food elements4 ,the nitrogenous food elements especially nourish the brain1 nerves1 muscles1 and all the more highly vitalized and active tissues of the body1 and also serve as a stimulus to tissue change4 ,hence it may be said that a food deficient in these elements is a particularly poor food4 ,the inorganic elements1 chief of which are the phosphates1 in the carbonates of potash1 soda1 and lime1 aid in furnishing the requisite building material for bones and nerves4 ,,proper ,,combinations ,,of ,,foods4--,while it is important that our food should contain some of all the various food elements1 experiments upon both animals and human beings show it is necessary that these elements1 especially the nitrogenous and carbonaceous1 be used in certain definite proportions1 as the system is only able to appropriate a certain amount of each2 and all excess1 especially of nitrogenous elements1 is not only useless1 but even injurious1 since to rid the system of the surplus imposes an additional task upon the digestive and excretory organs4 ,the relative proportion of these elements necessary to constitute a food which perfectly meets the requirements of the system1 is six of carbonaceous to one of nitrogenous4 ,scientists have devoted much careful study and experimentation to the determination of the quantities of each of the food elements required for the daily nourishment of individuals under the varying conditions of life1 and it has come to be commonly accepted that of the nitrogenous material which should constitute one sixth of the nutrients taken1 about three ounces is all that can be made use of in twenty-four hours1 by a healthy adult of average weight1 doing a moderate amount of work4 ,many articles of food are1 however1 deficient in one or the other of these elements1 and need to be supplemented by other articles containing the deficient element in superabundance1 since to employ a dietary in which any one of the nutritive elements is lacking1 although in bulk it may be all the digestive organs can manage1 is really starvation1 and will in time occasion serious results4 ,it is thus apparent that much care should be exercised in the selection and combination of food materials4 ,the table on page #dhd1 showing the nutritive values of various foods1 should be carefully studied4 ,such knowledge is of first importance in the education of cooks and housekeepers1 since to them falls the selection of the food for the daily needs of the household2 and they should not only understand what foods are best suited to supply these needs1 but how to combine them in accordance with physiological laws4 ,,condiments4--,by condiments are commonly meant such substances as are added to season food1 to give it a relish or to stimulate appetite1 but which in themselves possess no real food value4 ,to this category belong mustard1 ginger1 pepper1 pepper sauce1 ,worcestershire sauce1 cloves1 spices1 and other similar substances4 ,that anything is needed to disguise or improve the natural flavor of food1 would seem to imply either that the article used was not a proper alimentary substance1 or that it did not answer the purpose for which the ,creator designed it4 ,true condiments1 such as pepper1 pepper sauce1 ginger1 spice1 mustard1 cinnamon1 cloves1 etc41 are all strong irritants4 ,this may be readily demonstrated by their application to a raw surface4 ,the intense smarting and burning occasioned are ample evidence of the irritating character4 ,pepper and mustard are capable of producing powerfully irritating effects1 even when applied to the healthy skin where wholly intact4 ,it is surprising that it does not occur to the mother who applies a mustard plaster to the feet of her child1 to relieve congestion of the brain1 that an article which is capable of producing a blister upon the external covering of the body1 is quite as capable of producing similar effects when applied to the more sensitive tissues within the body4 ,the irritating effects of these substances upon the stomach are not readily recognized1 simply because the stomach is supplied with very few nerves of sensation4 ,that condiments induce an intense degree of irritation of the mucous membrane of the stomach1 was abundantly demonstrated by the experiments of ,dr4 ,beaumont upon the unfortunate ,alexis ,st4 ,martin4 ,dr4 ,beaumont records that when ,st4 ,martin took mustard1 pepper1 and similar condiments with his food1 the mucous membrane of his stomach became intensely red and congested1 appearing very much like an inflamed eye4 ,it is this irritating effect of condiments which gives occasion for their extended use4 ,they create an artificial appetite1 similar to the incessant craving of the chronic dyspeptic1 whose irritable stomach is seldom satisfied4 ,this fact with regard to condiments is a sufficient argument against their use1 being one of the greatest causes of gluttony1 since they remove the sense of satiety by which ,nature says1 ,enough4 ,to a thoroughly normal and unperverted taste1 irritating condiments of all sorts are very obnoxious4 ,it is true that ,nature accommodates herself to their use with food to such a degree that they may be employed for years without apparently producing very grave results2 but this very condition is a source of injury1 since it is nothing more nor less than the going to sleep of the sentinels which nature has posted at the portal of the body1 for the purpose of giving warning of danger4 ,the nerves of sensibility have become benumbed to such a degree that they no longer offer remonstrance against irritating substances1 and allow the enemy to enter into the citadel of life4 ,the mischievous work is thus insidiously carried on year after year until by and by the individual breaks down with some chronic disorder of the liver1 kidneys1 or some other important internal organ4 ,physicians have long observed that in tropical countries where curry powder and other condiments are very extensively used1 diseases of the liver1 especially acute congestion and inflammation1 are exceedingly common1 much more so that in countries and among nations where condiments are less freely used4 ,a traveler in ,mexico1 some time ago1 described a favorite ,mexican dish as composed of layers of the following ingredients3 ,pepper1 mustard1 ginger1 pepper1 potato1 ginger2 mustard1 pepper1 potato1 mustard1 ginger1 pepper4 ,the common use of such a dish is sufficient cause for the great frequency of diseases of the liver among the ,mexicans1 noted by physicians traveling in that country4 ,that the use of condiments is wholly a matter of habit is evident from the fact that different nations employ as condiments articles which would be in the highest degree obnoxious to people of other countries4 ,for example1 the garlic so freely used in ,russian cookery1 would be considered by ,americans no addition to the natural flavors of food2 and still more distasteful would be the asafetida frequently used as a seasoning in the cuisine of ,persia and other ,asiatic countries4 ,the use of condiments is unquestionably a strong auxiliary to the formation of a habit of using intoxicating drinks4 ,persons addicted to the use of intoxicating liquors are1 as a rule1 fond of stimulating and highly seasoned foods2 and although the converse is not always true1 yet it is apparent to every thoughtful person1 that the use of a diet composed of highly seasoned and irritating food1 institutes the conditions necessary for the acquirement of a taste for intoxicating liquors4 ,the false appetite aroused by the use of food that burns and stings1 craves something less insipid than pure cold water to keep up the fever the food has excited4 ,again1 condiments1 like all other stimulants1 must be continually increased in quantity1 or their effect becomes diminished2 and this leads directly to a demand for stronger stimulants1 both in eating and drinking1 until the probable tendency is toward the dram-shop4 ,a more serious reason why high seasonings leads to intemperance1 is in the perversion of the use of the sense of taste4 ,certain senses are given us to add to our pleasure as well as for the practical1 almost indispensable1 use they are to us4 ,for instance1 the sense of sight is not only useful1 but enables us to drink in beauty1 if among beautiful surroundings1 without doing us any harm4 ,the same of music and other harmonics which may come to us through the sense of hearing4 ,but the sense of taste and was given us to distinguish between wholesome and unwholesome foods1 and cannot be used for merely sensuous gratification1 without debasing and making of it a gross thing4 ,an education which demands special enjoyment or pleasure through the sense of taste1 is wholly artificial2 it is coming down to the animal plane1 or below it rather2 for the instinct of the brute creation teaches it merely to eat to live4 ,yet how wide-spread is this habit of sensuous gratification through the sense of taste6 ,if one calls upon a neighbor1 he is at once offered refreshments of some kind1 as though the greatest blessing of life came from indulging the appetite4 ,this evil is largely due to wrong education1 which begins with childhood4 ,when ,johnnie sits down to the table1 the mother says1 ,johnnie1 what would you like8 instead of putting plain1 wholesome food before the child1 and taking it as a matter of course that he will eat it and be satisfied4 ,the child grows to think that he must have what he likes1 whether it is good for him or not4 ,it is not strange that an appetite thus pampered in childhood becomes uncontrollable at maturity2 for the step from gormandizing to intoxication is much shorter than most people imagine4 ,the natural1 unperverted taste of a child will lead him to eat that which is good for him4 ,but how can we expect the children to reform when the parents continually set them bad examples in the matter of eating and drinking8 ,the cultivation of a taste for spices is a degradation of the sense of taste4 ,nature never designed that pleasure should be divorced from use4 ,the effects of gratifying the sense of taste differ materially from those of gratifying the higher senses of sight and hearing4 ,what we see is gone2 nothing remains but the memory1 and the same is true of the sweetest sounds which may reach us through the ears4 ,but what we taste is taken into the stomach and what has thus given us brief pleasure through the gratification of the palate1 must make work in the alimentary canal for fourteen hours before it is disposed of4 ,,variety ,,in ,,food4--,simplicity of diet should be a point of first consideration with all persons upon whom falls the responsibility of providing the family bills of fare1 since the simplest foods are1 as a rule1 the most healthful4 ,variety is needed2 that is1 a judicious mingling of fruits1 grains1 and vegetables2 but the general tendency is to supply our tables with too many kinds and to prepare each dish in the most elaborate manner1 until1 in many households1 the cooking of food has come to be almost the chief end of life4 ,while the preparation of food should be looked upon as of so much importance as to demand the most careful consideration and thought as to its suitability1 wholesomeness1 nutritive qualities1 and digestibility1 it should by no means be made to usurp the larger share of one's time1 when simpler foods and less labor would afford the partakers equal nourishment and strength4 ,a great variety of foods at one meal exerts a potent influence in creating a love of eating1 and is likewise a constant temptation to overeat4 ,let us have well-cooked1 nutritious1 and palatable food1 and plenty of it2 variety from day to day1 but not too great a variety at each meal4 ,the prevalent custom of loading the table with a great number of viands1 upon occasions when guests are to be entertained in our homes1 is one to be deplored1 since it is neither conducive to good health nor necessary to good cheer1 but on the contrary is still laborious and expensive a practice that many are debarred from social intercourse because they cannot afford to entertain after the fashion of their neighbors4 ,upon this subject a well-known writer has aptly said3 ,simplify cookery1 thus reducing the cost of living1 and how many longing individuals would thereby be enabled to afford themselves the pleasure of culture and social intercourse6 ,when the barbarous practice of stuffing one's guests shall have been abolished1 a social gathering will not then imply1 as it does now1 hard labor1 expensive outlay1 and dyspepsia4 ,perhaps when that time arise1 we shall be sufficiently civilized to demand pleasures of a higher sort4 ,true1 the entertainments will then1 in one sense1 be more costly1 as culture is harder to come by than cake4 ,the profusion of viands now heaped upon the table1 betrays poverty of the worst sort4 ,having nothing better to offer1 we offer victuals2 and this we do with something of that complacent1 satisfied air with which some more northern tribes present their tidbits of whale and walrus4 ,,table ,,topics4 ,let appetite wear reason's golden chain1 and find in due restrain its luxury4 ,a man's food1 when he has the means and opportunity of selecting it1 suggests his moral nature4 ,many a ,christian is trying to do by prayer that which cannot be done except through corrected diet4--,talmage4 ,our pious ancestors enacted a law that suicides should be buried where four roads meet1 and that a cart-load of stones should be thrown upon the body4 ,yet1 when gentlemen or ladies commit suicide1 not by cord or steel1 but by turtle soup or lobster salad1 they may be buried on consecrated ground1 and the public are not ashamed to read an epitaph upon their tombstones false enough to make the marble blush4--,horace ,mann4 ,it is related by a gentleman who had an appointment to breakfast with the late ,a4,t4 ,stewart1 that the butler placed before them both an elaborate bill of fare2 the visitor selected a list of rare dishes1 and was quite abashed when ,mr4 ,stewart said1 ,bring me my usual breakfast1--oatmeal and boiled eggs4 ,he then explained to his friend that he found simple food a necessity to him1 otherwise he could not think clearly4 ,that unobscured brain applied to nobler ends would have won higher results1 but the principle remains the same4--,sel4 ,study simplicity in the number of dishes1 and a variety in the character of the meals4--,sel4 ,i have come to the conclusion that more than half the disease which embitters life is due to avoidable errors in diet1 444 and that more mischief1 in the form of actual disease1 of impaired vigor1 and of shortened life1 accrues to civilized man from erroneous habits of eating than from the habitual use of alcoholic drink1 considerable as ,i know that evil to be4--,sir ,henry ,thompson4 ,the ancient ,gauls1 who were a very brave1 strong1 and hearty race1 lived very abstemiously4 ,their food was milk1 berries1 and herbs4 ,they made bread of nuts4 ,they had a very peculiar fashion of wearing a metal ring around the body1 the size of which was regulated by act of ,parliament4 ,any man who outgrew in circumference his metal ring was looked upon as a lazy glutton1 and consequently was disgraced4 ,to keep in health this rule is wise3 ,eat only when you need1 and relish food1 chew thoroughly that it may do you good1 have it well cooked1 unspiced1 and undisguised4 --,leonardo da ,vinci ,,the ,,digestion ,,of ,,foods4 ,it is important that the housekeeper not only understand the nature and composition of foods1 but she should also know something of their digestive properties1 since food1 to be serviceable1 must be not only nutritious1 but easily digested4 ,digestion is the process by which food rendered soluble1 and capable of being absorbed for use in carrying on the various vital processes4 ,the digestive apparatus consists of a long and tortuous tube called the alimentary canal1 varying in length from twenty-five to thirty feet1 along which are arranged the various digestive organs1--the mouth1 the stomach1 the liver1 and the pancreas1--each of which1 together with the intestines1 has an important function to perform4 ,in these various organs nature manufactures five wonderful fluids for changing and dissolving the several food elements4 ,the mouth supplies the saliva2 in the walls of the stomach are little glands which produce the gastric juice2 the pancreatic juice is made by the pancreas2 the liver secretes bile2 while scattered along the small intestines are minute glands which make the intestinal juice4 ,each of these fluids has a particular work to do in transforming some part of the food into suitable material for use in the body4 ,the saliva acts upon the starch of the food1 changing it into sugar2 the gastric juice digests albumin and other nitrogenous elements2 the bile digests fat1 and aids in the absorption of other food elements after they are digested2 the pancreatic juice is not confined in its action to a single element1 but digests starch1 fats1 and the albuminous elements after they have been acted upon by the gastric juice2 the intestinal juice is capable of acting upon all digestible food elements4 ,illustration3 ,the ,alimentary ,canal1 a4 ,esophagus2 b4 ,stomach2 c4 ,cardiac ,orifice2 d4 ,pylorus2 e4 ,small ,intestine2 f4 ,bile ,duct2 g4 ,pancreatic ,duct2 h4 ,ascending ,colon2 i4 ,transverse ,colon2 j4 ,descending ,colon2 k4 ,rectum4 ,,the ,,digestion ,,of ,a ,,mouthful ,,of ,,bread4--,a mouthful of bread represents all1 or nearly all1 the elements of nutrition4 ,taking a mouthful of bread as a representative of food in general1 it may be said that its digestion begins the moment that it enters the mouth1 and continues the entire length of the alimentary canal1 or until the digestible portion of the food has been completely digested and absorbed4 ,we quote the following brief description of the digestive process from ,dr4 ,j4,h4 ,kellogg's ,second ,book in ,physiology,a3-- ,footnote ,a3 ,good ,health ,pub4 ,co41 ,battle ,creek1 ,mich4 ,mastication4--,the first act of the digestive process is mastication1 or chewing the food1 the purpose of which is to crush the food and divide it into small particles1 so that the various digestive fluids may easily and promptly come into contact with every part of it4 ,salivary ,digestion4--,during the mastication of the food1 the salivary glands are actively pouring out the saliva1 which mingles with the food1 and by softening it1 aids in its division and prepares it for the action of the other digestive fluids4 ,it also acts upon the starch1 converting a portion of it into grape-sugar4 ,stomach ,digestion4--,after receiving the food1 the stomach soon begins to pour out the gastric juices1 which first makes its appearance in little drops1 like beads of sweat upon the face when the perspiration starts4 ,as the quantity increases1 the drops run together1 trickle down the side of the stomach1 and mingle with the food4 ,the muscular walls of the stomach contract upon the food1 moving it about with a sort of crushing action1 thoroughly mixing the gastric juice with the food4 ,during this process both the openings of the stomach are closed tightly4 ,the gastric juice softens the food1 digests albumen1 and coagulates milk4 ,the saliva continues its action upon starch for sometime after the food reaches the stomach4 ,after the food has remained in the stomach from one to three hours1 or even longer1 if the digestion is slow1 or indigestible foods have been eaten1 the contractions of the stomach become so vigorous that the more fluid portions of the food are squeezed out through the pylorus1 the lower orifice of the stomach1 thus escaping into the intestine4 ,the pylorus does not exercise any sort of intelligence in the selection of food1 as was once supposed4 ,the increasing acidity of the contents of the stomach causes its muscular walls to contract with increasing vigor1 until finally those portions of the food which may be less perfectly broken up1 but which the stomach has been unable to digest1 are forced through the pylorus4 ,intestinal ,digestion4--,as it leaves the stomach1 the partially digested mass of food is intensely acid1 from the large quantity of gastric juices which it contains4 ,intestinal digestion cannot begin until the food becomes alkaline4 ,the alkaline bile neutralizes the gastric juice1 and renders the digesting mass slightly alkaline4 ,the bile also acts upon the fatty elements of the food1 converting them into an emulsion4 ,the pancreatic juice converts the starch into grape-sugar1 even acting upon raw starch4 ,it also digest fats and albumem4 ,the intestinal juice continues the work begun by the other digestive fluids1 and1 in addition1 digests cane-sugar1 converting it into grape-sugar4 ,other ,uses of the ,digestive ,fluids4--,in addition to the uses which we have already stated1 several of the digestive fluids possess other interesting properties4 ,the saliva aids the stomach by stimulating its glands to make gastric juice4 ,the gastric juice and the bile are excellent antiseptics1 by which the food is preserved from fermentation while undergoing digestion4 ,the bile also stimulates the movements of the intestines by which the food is moved along1 and aids absorption4 ,it is remarkable and interesting that a fluid so useful as the bile should be at the same time composed of waste matters which are being removed from the body4 ,this is an illustration of the wonderful economy shown by nature in her operations4 ,the food is moved along the alimentary canal1 from the stomach downward1 by successive contractions of the muscular walls of the intestines1 known as peristaltic movements1 which occur with great regularity during digestion4 ,absorption4--,the absorption of the food begins as soon as any portion has been digested4 ,even in the mouth and the esophagus a small amount is absorbed4 ,the entire mucous membrane lining the digestive canal is furnished with a rich supply of blood-vessels1 by which the greater part of the digestive food is absorbed4 ,liver ,digestion4--,the liver as well as the stomach is a digestive organ1 and in a double sense4 ,it not only secretes a digestive fluid1 the bile1 but it acts upon the food brought to it by the portal vein1 and regulates the supply of digested food to the general system4 ,it converts a large share of the grape-sugar and partially digested starch brought to it into a kind of liver starch1 termed glycogen1 which it stores up in its tissues4 ,during the interval between the meals1 the liver gradually redigests the glycogen1 reconverting it into sugar1 and thus supplying it to the blood in small quantities1 instead of allowing the entire amount formed in digestion to enter the circulation at once4 ,if too large an amount of sugar entered the system at once1 it would be unable to use it all1 and would be compelled to get rid of a considerable portion through the kidneys4 ,the liver also completes the digestion of albumen and other food elements4 ,,time ,,required ,,for ,,digestion4--,the length of time required for stomach digestion varies with different food substances4 ,the following table shows the time necessary for the stomach digestion of some of the more commonly used foods3-- min ,rice #a #jj ,sago #a #de ,tapioca #b #jj ,barley #b #jj ,beans1 pod1 boiled #b #cj ,bread1 wheaten #c #cj ,bread1 corn #c #ae ,apples1 sour and raw #b #jj ,apples1 sweet and raw #a #cj ,parsnips1 boiled #b #cj ,beets1 boiled #c #de ,potatoes1 ,irish1 boiled #c #cj ,potatoes1 ,irish1 baked #b #cj ,cabbage1 raw #b #cj ,cabbage1 boiled #d #cj ,milk1 boiled #b #jj ,milk1 raw #b #ae ,eggs1 hard boiled #c #cj ,eggs1 soft boiled #c #jj ,eggs1 fried #c #cj ,eggs1 raw #b #jj ,eggs1 whipped #a #cj ,salmon1 salted1 boiled #d #jj ,oysters1 raw #b #ee ,oysters1 stewed #c #cj ,beef1 lean1 rare roasted #c #jj ,beefsteak1 boiled #c #jj ,beef1 lean1 fried #d #jj ,beef1 salted1 boiled #d #ae ,pork1 roasted #e #ae ,pork1 salted1 fried #d #ae ,mutton1 roasted #c #ae ,mutton1 broiled #c #jj ,veal1 broiled #d #jj ,veal1 fried #d #cj ,fowls1 boiled #d #jj ,duck1 roasted #d #cj ,butter1 melted #c #cj ,cheese #c #cj ,soup1 marrowbone #d #ae ,soup1 bean #c #jj ,soup1 mutton #c #cj ,chicken1 boiled #c #jj ,the time required for the digestion of food also depends upon the condition under which the food is eaten4 ,healthy stomach digestion requires at least five hours for its completion1 and the stomach should have an hour for rest before another meal4 ,if fresh food is taken before that which preceded it is digested1 the portion of food remaining in the stomach is likely to undergo fermentation1 thus rendering the whole mass of food unfit for the nutrition of the body1 besides fostering various disturbances of digestion4 ,it has been shown by recent observations that the length of time required for food to pass through the entire digestive process to which it is subjected in the mouth1 stomach1 and small intestines1 is from twelve to fourteen hours4 ,,hygiene ,,of ,,digestion4--,with the stomach and other digestive organs in a state of perfect health1 one is entirely unconscious of their existence1 save when of feeling of hunger calls attention to the fact that food is required1 or satiety warns us that a sufficient amount or too much has been eaten4 ,perfect digestion can only be maintained by careful observance of the rules of health in regard to habits of eating4 ,on the subject of ,hygiene of ,digestion1 we again quote a few paragraphs from ,dr4 ,kellogg's work on ,physiology1 in which is given a concise summary of the more important points relating to this3-- ,the hygiene of digestion has to do with the quality and quantity of food eaten1 in the manner of eating it4 ,hasty ,eating4--,if the food is eaten too rapidly1 it will not be properly divided1 and when swallowed in coarse lumps1 the digestive fluids cannot readily act upon it4 ,on account of the insufficient mastication1 the saliva will be deficient in quantity1 and1 as a consequence1 the starch will not be well digested1 and the stomach will not secrete a sufficient amount of gastric juice4 ,it is not well to eat only soft or liquid food1 as we are likely to swallow it without proper chewing4 ,a considerable proportion of hard food1 which requires thorough mastication1 should be eaten at every meal4 ,drinking ,freely at ,meals is harmful1 as it not only encourages hasty eating1 but dilutes the gastric juice1 and thus lessens its activity4 ,the food should be chewed until sufficiently moistened by saliva to allow it to be swallowed4 ,when large quantities of fluid are taken into the stomach1 digestion does not begin until a considerable portion of the fluid has been absorbed4 ,if cold foods or drinks are taken with the meal1 such as ice-cream1 ice-water1 iced milk or tea1 the stomach is chilled1 and a long delay in the digestive process is occasioned4 ,the ,indians of ,brazil carefully abstain from drinking when eating1 and the same custom prevails among many other savage tribes4 ,eating between ,meals4--,the habit of eating apples1 nuts1 fruits1 confectionery1 etc41 between meals is exceedingly harmful1 and certain to produce loss of appetite and indigestion4 ,the stomach as well as the muscles and other organs of the body requires rest4 ,the frequency with which meals should be taken depends somewhat upon the age and occupation of an individual4 ,infants take their food at short intervals1 and owing to its simple character1 are able to digest it very quickly4 ,adults should not take food oftener than three times a day2 and persons whose employment is sedentary say1 in many cases at least1 adopt with advantage the plan of the ancient ,greeks1 who ate but twice a day4 ,the latter custom is quite general among the higher classes in ,france and ,spain1 and in several ,south ,american countries4 ,simplicity in ,diet4--,taking too many kinds of food at a meal is a common fault which is often a cause of disease of the digestive-organs4 ,those nations are the most hardy and enduring whose dietary is most simple4 ,the ,scotch peasantry live chiefly upon oatmeal1 the ,irish upon potatoes1 milk1 and oatmeal1 the ,italian upon peas1 beans1 macaroni1 and chestnuts2 yet all these are noted for remarkable health and endurance4 ,the natives of the ,canary ,islands1 an exceedingly well-developed and vigorous race1 subsist almost chiefly upon a food which they call gofio1 consisting of parched grain1 coarsely ground in a mortar and mixed with water4 ,eating when ,tired4--,it is not well to eat when exhausted by violent exercise1 as the system is not prepared to do the work of digestion well4 ,sleeping immediately after eating is also a harmful practice4 ,the process of digestion cannot well be performed during sleep1 and sleep is disturbed by the ineffective efforts of the digestive organs4 ,hence the well-known evil effects of late suppers4 ,eating too ,much4--,hasty eating is the greatest cause of over-eating4 ,when one eats too rapidly1 the food is crowded into the stomach so fast that nature has no time to cry1 ',enough1' by taking away the appetite before too much has been eaten4 ,when an excess of food is taken1 it is likely to ferment or sour before it can be digested4 ,one who eats too much usually feels dull after eating4 ,how ,much ,food is ,enough8--,the proper quantity for each person to take is what he is able to digest and utilize4 ,this amount of various with each individual1 at different times4 ,the amount needed will vary with the amount of work done1 mental or muscular2 with the weather or the season of the year1 more food being required in cold than in warm weather3 with the age of an individual1 very old and very young persons requiring less food than those of middle age4 ,an unperverted appetite1 not artificially stimulated1 is a safe guide4 ,drowsiness1 dullness1 and heaviness at the stomach are indications of an excess of eating1 and naturally suggest a lessening of the quantity of food1 unless the symptoms are known to arise from some other cause4 ,excess of ,certain ,food ,elements4--,when sugar is too freely used1 either with food or in the form of sweetmeats or candies1 indigestion1 and even more serious disease1 is likely to result4 ,fats1 when freely used1 give rise to indigestion and 'biliousness4' ,an excess of albumen from the too free use of meat is harmful4 ,only a limited amount of this element can be used2 an excess is treated as waste matter1 and must be removed from the system by the liver and the kidneys4 ,the majority of persons would enjoy better health by using meat more moderately than is customary in this country4 ,deficiency of ,certain ,food ,elements4--,a diet deficient in any important food element is even more detrimental to health than a diet in which certain elements are in excess4 ,the popular notion that beef-tea and meat extracts contain the nourishing elements of meat in a concentrated form1 is a dangerous error4 ,undoubtedly many sick persons have been starved by being fed exclusively upon these articles1 which are almost wholly composed of waste substances4 ,prof4 ,paule ,bernard1 of ,paris1 found that dogs fed upon meat extracts died sooner than those which received only water4 ,,food ,,combinations4--,some persons1 especially those of weak digestive powers1 often experience inconvenience in the use of certain foods1 owing to their improper combinations with other articles4 ,many foods which are digested easily when partaken of alone or in harmonious combinations1 create much disturbance when eaten at the same meal with several different articles of food1 or with some particular article with which they are especially incompatible4 ,the following food combinations are among the best1 the relative excellence of each being indicated by the order in which they are named3 ,milk and grains2 grains and eggs2 grains and vegetables or meats2 grains and fruits4 ,persons with sound stomachs and vigorous digestion will seldom experience inconvenience in making use of other and more varied combinations1 but dyspeptics and persons troubled with slow digestion will find it to their advantage to select from the bill of fare such articles as best accord with each other1 and to avoid such combinations as fruits and vegetables1 milk and vegetables1 milk and meats1 sugar and milk1 meat or vegetables1 fats with fruits1 meats1 or vegetables1 or cooked with grains4 ,,table ,,topics4 ,now good digestion waits on appetite1 and health on both--,shakespeare4 ,we live not upon what we eat1 but upon what we digest4--,abernethy4 ,if we consider the amount of ill temper1 despondency1 and general unhappiness which arises from want of proper digestion and assimilation of our food1 it seems obviously well worth while to put forth every effort1 and undergo any sacrifice1 for the purpose of avoiding indigestion1 with its resulting bodily ills2 and yet year after year1 from the cradle to the grave1 we go on violating the plainest and simplest laws of health at the temptation of ,cooks1 caterers1 and confectioners1 whose share in shortening the average term of human life is probably nearly equal to that of the combined armies and navies of the world4--,richardson4 ,almost every human malady is connected1 either by highway or byway1 with the stomach4--,sir ,francis ,head4 ,it is a well-established fact that a leg of mutton caused a revolution in the affairs of ,europe4 ,just before the battle of ,leipsic1 ,napoleon the ,great insisted on dining on boiled mutton1 although his physicians warned him that it would disagree with him4 ,the emperor's brain resented the liberty taken with its colleague1 the stomach2 the monarch's equilibrium was overturned1 the battle lost1 and a new page opened in history4--,sel4 ,galloping consumption at the dinner table is one of the national disorders4--,sel4 ,the kitchen 7that is1 your stomach7 being out of order1 the garret 7the head7 cannot be right1 and every room in the house becomes affected4 ,remedy the evil in the kitchen1 and all will be right in parlor and chamber4 ,if you put improper food into the stomach1 you play the mischief with it1 and with the whole machine besides4--,abernethy4 ,cattle know when to go home from grazing1 but a foolish man never knows his stomachs measures4--,scandinavian proverb4 ,enough is as good as a feast4 ,simplicity of diet is the characteristic of the dwellers in the ,orient4 ,according to ,niebuhr1 the sheik of the desert wants only a dish of pillau1 or boiled rice1 which he eats without fork or spoon4 ,notwithstanding their frugal fare1 these sons of the desert are among the most hearty and enduring of all members of the human family4 ,a traveler tells of seeing one of them run up to the top of the tallest pyramid and back in six minutes4 ,one fourth of what we eat keeps us1 and the other three fourths we keep at the peril of our lives4--,abernethy4 ,,cookery4 ,it is not enough that good and proper food material be provided2 it must have such preparation as will increase and not diminish its alimentary value4 ,the unwholesomeness of food is quite as often due to bad cookery as to improper selection of material4 ,proper cookery renders good food material more digestible4 ,when scientifically done1 cooking changes each of the food elements1 with the exception of fats1 in much the same manner as do the digestive juices1 and at the same time it breaks up the food by dissolving the soluble portions1 so that its elements are more readily acted upon by the digestive fluids4 ,cookery1 however1 often fails to attain the desired end2 and the best material is rendered useless and unwholesome by a improper preparation4 ,it is rare to find a table1 some portion of the food upon which is not rendered unwholesome either by improper preparatory treatment1 or by the addition of some deleterious substance4 ,this is doubtless due to the fact that the preparation of food being such a commonplace matter1 its important relations to health1 mind1 and body have been overlooked1 and it has been regarded as a menial service which might be undertaken with little or no preparation1 and without attention to matters other than those which relate to the pleasure of the eye and the palate4 ,with taste only as a criterion1 it is so easy to disguise the results of careless and improper cookery of food by the use of flavors and condiments1 as well as to palm off upon the digestive organs all sorts of inferior material1 that poor cookery has come to be the rule rather than the exception4 ,another reason for this prevalence of bad cookery1 is to be found in the fact that in so many homes the cooking is intrusted to an ignorant class of persons having no knowledge whatever of the scientific principles involved in this most important and practical of arts4 ,an ethical problem which we have been unable to solve is the fact that women who would never think of trusting the care of their fine china and bric-a-brac to unskilled hands1 unhesitatingly intrust to persons who are almost wholly untrained1 the preparation of their daily food4 ,there is no department of life where superior intelligence is more needed than in the selection and preparation of food1 upon which so largely depend the health and physical welfare of the family circle4 ,the evils of bad cookery and ill-selected food are manifold1 so many1 in fact1 that it has been calculated that they far exceed the mischief arising from the use of strong drink2 indeed1 one of the evils of unwholesome food is its decided tendency to create a craving for intoxicants4 ,bad cookery causes indigestion1 indigestion causes thirst1 and thirst perpetuates drunkenness4 ,any one who has suffered from a fit of indigestion1 and can recollect the accompanying headache and the lowness of spirits1 varying in degree from dejection or ill-humor to the most extreme melancholy1 until the intellectual faculties seemed dazed1 and the moral feelings blunted1 will hardly wonder that when such a condition becomes chronic1 as is often the case from the use of improperly prepared food1 the victim is easily led to resort to stimulants to drown depression and enliven the spirits4 ,a thorough practical knowledge of simple1 wholesome cookery ought to form a part of the education of every young woman1 whatever her station in life4 ,no position in life is more responsible than that of the person who arranges the bills of fare and selects the food for the household2 and what higher mission can one conceive than to intelligently prepare the wherewithal to make shoulders strong to bear life's burdens and heads clear to solve its intricate problems8 what worthier work than to help in the building up of bodies into pure temples fit for guests of noble thoughts and high purposes8 ,surely1 no one should undertake such important work without a knowledge of the principles involved4 ,,the ,,principles ,,of ,,scientific ,,cookery4 ,cookery is the art of preparing food for the table by dressing1 or by the application of heat in some manner4 ,,fuels4--,artificial heat is commonly produced by combustion1 caused by the chemical action of the oxygen of the air upon the hydrogen and carbon found in fuel4 ,the different fuels in common use for cooking purposes are hard wood1 soft wood1 charcoal1 anthracite coal1 bituminous coal1 coke1 lignite1 kerosene oil1 gasoline1 and gas4 ,as to their respective values1 much depends upon the purpose for which they are to be used4 ,wood charcoal produces a greater amount of heat than an equal weight of any other fuel4 ,soft wood burns quicker and gives a more intense heat than hard wood1 and hence is best for a quick fire4 ,hard wood burns slowly1 produces a larger mass of coals1 and is best where long-continued heat is desired4 ,anthracite coal kindles slowly1 and burns with little flame or smoke1 but its vapor is sulphurous1 and on that account it should never be burned in an open stove1 nor in one with an imperfect draft4 ,its heat is steady and intense4 ,bituminous coal ignites readily1 burns with considerable flame and smoke1 and gives a much less intense heat than anthracite1 ,lignite1 or brown coal1 is much less valuable as fuel4 ,coke is useful when a short1 quick fire is needed4 ,kerosene and gas are convenient and economical fuels4 ,,making ,,fires4--,if coal is the fuel to be used1 first clean out the stove by shaking the grate and removing all ashes and cinders4 ,remove the stove covers1 and brush the soot and ashes out of all the flues and draft holes into the fire-box4 ,place a large handful of shavings or loosely twisted or crumpled papers upon the grate1 over which lay some fine pieces of dry kindling-wood1 arranged crosswise to permit a free draft1 then a few sticks of hard wood1 so placed as to allow plenty of air spaces4 ,be sure that the wood extends out to both ends of the fire-box4 ,replace the covers1 and if the stove needs blacking1 mix the polish1 and apply it1 rubbing with a dry brush until nearly dry1 then light the fuel1 as a little heat will facilitate the polishing4 ,when the wood is burning briskly1 place a shovelful or two of rather small pieces of coal upon the wood1 and1 as they ignite1 gradually add more1 until there is a clear1 bright body of fire1 remembering1 however1 never to fill the stove above the fire bricks2 then partly close the direct draft4 ,when wood or soft coal is used1 the fuel may be added at the same time with the kindling4 ,,care ,,of ,,fires4--,much fuel is wasted through the loss of heat from too much draft4 ,only just enough air should be supplied to promote combustion4 ,a coal fire1 when well kindled1 needs only air enough to keep it burning4 ,when the coal becomes red all through1 it has parted with the most of its heat1 and the fire will soon die unless replenished4 ,to keep a steady fire1 add but a small amount of fuel at a time1 and repeat often enough to prevent any sensible decrease of the degree of heat4 ,rake the fire from the bottom1 and keep it clear of ashes and cinders4 ,if a very hot fire is needed1 open the drafts2 at other times1 keep them closed1 or partially so1 and not waste fuel4 ,there is no economy in allowing a fire to get low before fuel is added2 for the fresh fuel cools the fire to a temperature so low that it is not useful1 and thus occasions a direct waste of all fuel necessary to again raise the heat to the proper degree1 to say nothing of the waste of time and patience4 ,the addition of small quantities of fuel at short intervals so long as continuous heat is needed1 is far better than to let the fuel burn nearly out1 and then add a larger quantity4 ,the improper management of the drafts and dampers has also much to do with waste of fuel4 ,as stoves are generally constructed1 it is necessary for the heat to pass over the top1 down the back1 and under the bottom of the oven before escaping into the flue1 in order to properly heat the oven for baking4 ,in order to force the heat to make this circuit1 the direct draft of the stove needs to be closed4 ,with this precaution observed1 a quick fire from a small amount of fuel1 used before its force is spent1 will produce better results than a fire-box full under other circumstances4 ,an item of economy for those who are large users of coal1 is the careful sifting of the cinders from the ashes4 ,they can be used to good advantage to put first upon the kindlings1 when building the fire1 as they ignite more readily than fresh coal1 and give a greater1 quicker heat1 although much less enduring4 ,,methods ,,of ,,cooking4--,a proper source of heat having been secured1 the next step is to apply it to the food in some manner4 ,the principal methods commonly employed are roasting1 broiling1 baking1 boiling1 stewing1 simmering1 steaming1 and frying4 ,roasting is cooking food in its own juices before an open fire4 ,a clear fire with intense heat is necessary4 ,broiling1 or grilling1 is cooking by radiant heat over glowing coals4 ,this method is only adapted to thin pieces of food with a considerable amount of surface4 ,larger and more compact foods should be roasted or baked4 ,roasting and broiling are allied in principle4 ,in both1 the work is chiefly done by the radiation of heat directly upon the surface of the food1 although some heat is communicated by the hot air surrounding the food4 ,the intense heat applied to the food soon sears its outer surfaces1 and thus prevents the escape of its juices4 ,if care be taken frequently to turn the food so that its entire surface will be thus acted upon1 the interior of the mass is cooked by its own juices4 ,baking is the cooking of food by dry heat in a closed oven4 ,only foods containing a considerable degree of moisture are adapted for cooking by this method4 ,the hot1 dry air which fills the oven is always thirsting for moisture1 and will take from every moist substance to which it has access a quantity of water proportionate to its degree of heat4 ,foods containing but a small amount of moisture1 unless protected in some manner from the action of the heated air1 or in some way supplied with moisture during the cooking process1 come from the oven dry1 hard1 and unpalatable4 ,proper cooking by this method depends greatly upon the facility with which the heat of the oven can be regulated4 ,when oil or gas is the fuel used1 it is an easy matter to secure and maintain almost any degree of heat desirable1 but with a wood or coal stove1 especial care and painstaking are necessary4 ,it is of the first importance that the mechanism of the oven to be used1 be thoroughly understood by the cook1 and she should test its heating capacity under various conditions1 with a light1 quick fire and with a more steady one2 she should carefully note the kind and amount of fuel requisite to produce a certain degree of heat2 in short1 she should thoroughly know her machine and its capabilities before attempting to use it for the cooking of food4 ,an oven thermometer is of the utmost value for testing the heat1 but unfortunately1 such thermometers are not common4 ,they are obtainable in ,england1 although quite expensive4 ,it is also possible at the present time to obtain ranges with a very reliable thermometer attachment to the oven door4 ,illustration3 ,an ,oven ,thermometer ,a cook of good judgment by careful observation and comparison of results1 can soon learn to form quite a correct idea of the heat of her oven by the length of time she can hold her hand inside it without discomfort1 but since much depends upon the construction of stoves and the kind of fuel used1 and since the degree of heat bearable will vary with every hand that tries it1 each person who depends upon this test must make her own standard4 ,when the heat of the oven is found to be too great1 it may be lessened by placing in it a dish of cold water4 ,boiling is the cooking of food in a boiling liquid4 ,water is the usual medium employed for this purpose4 ,when water is heated1 as its temperature is increased1 minute bubbles of air which have been dissolved by it are given off4 ,as the temperature rises1 bubbles of steam will begin to form at the bottom of the vessel4 ,at first these will be condensed as they rise into the cooler water above1 causing a simmering sound2 but as the heat increases1 the bubbles will rise higher and higher before collapsing1 and in a short time will pass entirely through the water1 escaping from its surface1 causing more or less agitation1 according to the rapidity with which they are formed4 ,water boils when the bubbles thus rise to the surface1 and steam is thrown off4 ,if the temperature is now tested1 it will be found to be about #bab ,f4 ,when water begins to boil1 it is impossible to increase its temperature1 as the steam carries off the heat as rapidly as it is communicated to the water4 ,the only way in which the temperature can be raised1 is by the confinement of the steam2 but owing to its enormous expansive force1 this is not practicable with ordinary cooking utensils4 ,the mechanical action of the water is increased by rapid bubbling1 but not the heat2 and to boil anything violently does not expedite the cooking process1 save that by the mechanical action of the water the food is broken into smaller pieces1 which are for this reason more readily softened4 ,but violent boiling occasions an enormous waste of fuel1 and by driving away in the steam the volatile and savory elements of the food1 renders it much less palatable1 if not altogether tasteless4 ,the solvent properties of water are so increased by heat that it permeates the food1 rendering its hard and tough constituents soft and easy of digestion4 ,the liquids mostly employed in the cooking of foods are water and milk4 ,water is best suited for the cooking of most foods1 but for such farinaceous foods as rice1 macaroni1 and farina1 milk1 or at least part milk1 is preferable1 as it adds to their nutritive value4 ,in using milk for cooking purposes1 it should be remembered that being more dense than water1 when heated1 less steam escapes1 and consequently it boils sooner than does water4 ,then1 too1 milk being more dense1 when it is used alone for cooking1 a little larger quantity of fluid will be required than when water is used4 ,the boiling point for water at the sea level is #bab4 ,at all points above the sea level1 water boils at a temperature below #bab1 the exact temperature depending upon the altitude4 ,at the top of ,mt4 ,blanc1 an altitude of #ae1jjj feet1 water boils at #ahe4 ,the boiling point is lowered one degree for every #fjj feet increase in altitude4 ,the boiling point may be increased by adding soluble substances to the water4 ,a saturated solution of common baking soda boils at #bbj4 ,a saturated solution of chloride of sodium boils at #bbg4 ,a similar solution of sal-ammoniac boils at #bch4 ,of course such solutions cannot be used advantageously1 except as a means of cooking articles placed in hermetically sealed vessels and immersed in the liquid4 ,different effects upon food are produced by the use of hard and soft water4 ,peas and beans boiled in hard water containing lime or gypsum1 will not become tender1 because these chemical substances harden vegetable casein1 of which element peas and beans are largely composed4 ,for extracting the juices of meat and the soluble parts of other foods1 soft water is best1 as it more readily penetrates the tissue2 but when it is desired to preserve the articles whole1 and retain their juices and flavors1 hard water is preferable4 ,foods should be put to cook in cold or boiling water1 in accordance with the object to be attained in their cooking4 ,foods from which it is desirable to extract the nutrient properties1 as for broths1 extracts1 etc41 should be put to cook in cold water4 ,foods to be kept intact as nearly as may be1 should be put to cook in boiling water4 ,hot and cold water act differently upon the different food elements4 ,starch is but slightly acted upon by cold water4 ,when starch is added to several times its bulk of hot water1 all the starch granules burst on approaching the boiling point1 and swell to such a degree as to occupy nearly the whole volume of the water1 forming a pasty mess4 ,sugar is dissolved readily in the either hot or cold water4 ,cold water extracts albumen4 ,hot water coagulates it4 ,steaming1 as its name implies1 is the cooking of food by the use of steam4 ,there are several ways of steaming1 the most common of which is by placing the food in a perforated dish over a vessel of boiling water4 ,for foods not needing the solvent powers of water1 or which already contain a large amount of moisture1 this method is preferable to boiling4 ,another form of cooking1 which is usually termed steaming1 is that of placing the food1 with or without water1 as needed1 in a closed vessel which is placed inside another vessel containing boiling water4 ,such an apparatus is termed a double boiler4 ,food cooked in its own juices in a covered dish in a hot oven1 is sometimes spoken of as being steamed or smothered4 ,stewing is the prolonged cooking of food in a small quantity of liquid1 the temperature of which is just below the boiling point4 ,stewing should not be confounded with simmering1 which is slow1 steady boiling4 ,the proper temperature for stewing is most easily secured by the use of the double boiler4 ,the water in the outer vessel boils1 while that in the inner vessel does not1 being kept a little below the temperature of the water from which its heat is obtained1 by the constant evaporation at a temperature a little below the boiling point4 ,frying1 which is the cooking of food in hot fat1 is a method not to be recommended--,unlike all the other food elements1 fat is rendered less digestible by cooking4 ,doubtless it is for this reason that nature has provided those foods which require the most prolonged cooking to fit them for use with only a small proportion of fat1 and it would seem to indicate that any food to be subjected to a high degree of heat should not be mixed and compounded largely of fats4 ,the ordinary way of frying1 which the ,french call sauteing1 is by the use of only a little fat in a shallow pan1 into which the food is put and cooked first on one side and then the other4 ,scarcely anything could be more unwholesome than food prepared in this manner4 ,a morsel of food encrusted with fat remains undigested in the stomach because fat is not acted upon by the gastric juice1 and its combination with the other food elements of which the morsel is composed interferes with their digestion also4 ,if such foods are habitually used1 digestion soon becomes slow and the gastric juice so deficient in quantity that fermentation and putrefactive changes are occasioned1 resulting in serious disturbance of health4 ,in the process of frying1 the action of the heat partially decomposes the fat2 in consequence1 various poisonous substances are formed1 highly detrimental to the digestion of the partaker of the food4 ,,adding ,,foods ,,to ,,boiling ,,liquids4--,much of the soddenness of improperly cooked foods might be avoided1 if the following facts were kept in mind3-- ,when vegetables1 or other foods of ordinary temperature1 are put into boiling water1 the temperature of the water is lowered in proportion to the quantity and the temperature of the food thus introduced1 and will not again boil until the mass of food shall have absorbed more heat from the fire4 ,the result of this is that the food is apt to become more or less water-soaked before the process of cooking begins4 ,this difficulty may be avoided by introducing but small quantities of the food at one time1 so as not to greatly lower the temperature of the liquid1 and then allowing the latter to boil between the introduction of each fresh supply1 or by heating the food before adding it to the liquid4 ,,evaporation is another principle often overlooked in the cooking of food1 and many a sauce or gravy is spoiled because the liquid1 heated in a shallow pan1 from which evaporation is rapid1 loses so much in bulk that the amount of thickening requisite for the given quantity of fluid1 and which1 had less evaporation occurred1 would have made it of the proper consistency1 makes the sauce thick and unpalatable4 ,evaporation is much less1 in slow boiling1 than in more rapid cooking4 ,,measuring4--,one of the most important principles to be observed in the preparation of food for cooking1 is accuracy in measuring4 ,many an excellent recipe proves a failure simply from lack of care in this respect4 ,measures are generally more convenient than weights1 and are more commonly used4 ,the common kitchen cup1 which holds a half pint1 is the one usually taken as the standard2 if any other size is used1 the ingredients for the entire recipe should be measured by the same4 ,the following points should be observed in measuring3-- #a4 ,the teaspoons and tablespoons to be used in measuring1 are the silver spoons in general use4 #b4 ,any material like flour1 sugar1 salt1 that has been packed1 should either be sifted or stirred up lightly before measuring4 #c4 ,a cupful of dry material is measured level with the top of the cup1 without being packed down4 #d4 ,a cupful of liquid is all the cup will contain without running over4 ,hold the cup in a saucer while measuring1 to prevent spilling the liquid upon the floor or table4 ,,comparative ,,table ,,of ,,weights ,,and ,,measures4--,the following comparative table of weights and measurements will aid in estimating different materials3-- ,one heaping tablespoonful of sugar weighs one ounce4 ,two round tablespoonfuls of flour weigh one ounce4 ,two cupfuls of granulated sugar weigh one pound4 ,two cupfuls of meal weigh one pound4 ,four cupfuls of sifted flour weigh one pound4 ,one pint of oatmeal1 cracked wheat1 or other coarse grains1 weighs about one pound4 ,one pint of liquid weighs one pound4 ,one pint of meat chopped and packed solid weighs one pound4 ,seven heaping tablespoonfuls of sugar one cupful4 ,five heaping tablespoonfuls of flour one cupful4 ,two cupfuls of liquid or dry material one pint ,four cupfuls of liquid or dry material one quart4 ,,mixing ,,materials4--,in the compounding of recipes1 various modes are employed for mingling together the different ingredients1 chief of which are stirring1 beating1 and kneading4 ,by stirring is meant a continuous motion round and round with a spoon1 without lifting it from the mixture1 except to scrape occasionally from the sides of the dish any portion of the material that may cling to it4 ,it is not necessary that the stirring should be all in one direction1 as many cooks suppose4 ,the object of the stirring is to thoroughly blend the ingredients1 and this may be accomplished as well by stirring--in one direction as in another4 ,beating is for the purpose of incorporating as much air in the mixture as possible4 ,it should be done by dipping the spoon in and out1 cutting clear through and lifting from the bottom with each stroke4 ,the process must be continuous1 and must never be interspersed with any stirring if it is desired to retain the air within the mixture4 ,kneading is the mode by which materials already in the form of dough are more thoroughly blended together2 it also serves to incorporate air4 ,the process is more fully described in the chapter on ,bread1 ,,temperature4--,many a cook fails and knows not why1 because she does not understand the influence of temperature upon materials and food4 ,flour and liquids for unfermented breads cannot be too cold1 while for bread prepared with yeast1 success is largely dependent upon a warm and equable temperature throughout the entire process4 ,,cooking ,,utensils4--,the earliest cookery was probably accomplished without the aid of any utensils1 the food being roasted by burying it in hot ashes or cooked by the aid of heated stones2 but modern cookery necessitates the use of a greater or less variety of cooking utensils to facilitate the preparation of food1 most of which are so familiar to the reader as to need no description4 7,a list of those needed for use will be found on page #ff47 ,most of these utensils are manufactured from some kind of metal1 as iron1 tin1 copper1 brass1 etc4 ,all metals are dissolvable in certain substances1 and some of those employed for making household utensils are capable of forming most poisonous compounds when used for cooking certain foods4 ,this fact should lead to great care on the part of the housewife1 both in purchasing and in using utensils for cooking purposes4 ,iron utensils1 although they are1 when new1 apt to discolor and impart a disagreeable flavor to food cooked in them1 are not objectionable from a health standpoint1 if kept clean and free from rust4 ,iron rust is the result of the combination of the iron with oxygen1 for which it has so great an affinity that it will decompose water to get oxygen to unite with2 hence it is that iron utensils rust so quickly when not carefully dried after using1 or if left where they can collect moisture4 ,this is the reason why a coating of tallow1 which serves to exclude the air and moisture1 will preserve ironware not in daily use from rusting4 ,porcelain ware is iron lined with a hard1 smooth enamel1 and makes safe and very desirable cooking utensils4 ,german porcelain ware is unexcelled for culinary purposes4 ,granite ware is a material quite recently come into use1 the composition of which is a secret1 although pronounced by eminent chemists to be free from all injurious qualities4 ,utensils made from it are light in weight1 easily kept clean1 and for most cooking purposes1 are far superior to those made from any other material4 ,what is termed galvanized iron is unsuitable for cooking utensils1 it being simply sheet iron coated with zinc1 an exceedingly unsafe metal to be used for cooking purposes4 ,tin1 which is simply thin sheet iron coated with tin by dipping several times into vats of the melted metal1 is largely employed in the manufacture of cooking utensils4 ,tinware is acted upon by acids1 and when used for holding or cooking any acid foods1 like sour milk1 sour fruits1 tomatoes1 etc41 harmful substances are liable to be formed1 varying in quantity and harmfulness with the nature of the acid contained in the food4 ,in these days of fraud and adulteration1 nearly all the cheaper grades of tinware contain a greater or less amount of lead in their composition1 which owing to its greater abundance and less price1 is used as an adulterant of tin4 ,lead is also used in the solder with which the parts of tinware are united4 ,the action of acids upon lead form very poisonous compounds1 and all lead-adulterated utensils should be wholly discarded for cooking purposes4 ,test for ,lead-,adulterated ,tin4--,place upon the metal a small drop of nitric acid1 spreading it to the size of a dime1 dry with gentle heat1 apply a drop of water1 then add a small crystal of iodide of potash4 ,if lead is present1 a yellowish color will be seen very soon after the addition of the iodide4 ,lead glazing1 which is frequently employed on crockery and ironware in the manufacture of cooking utensils1 may also be detected in the same manner4 ,cooking utensils made of copper are not to be recommended from the point of healthfulness1 although many cooks esteem them because copper is a better conductor of heat than iron or tin4 ,the acids of many fruits combine with copper to form extremely poisonous substances4 ,fatty substances1 as well as salt and sugar1 act upon copper to a greater or less degree1 also vegetables containing sulfur in their composition and produce harmful compounds4 ,utensils made of brass1 which is a compound of copper and zinc1 are not safe to use for cooking purposes4 ,,table ,,topics4 ,bad cooking diminishes happiness and shortens life4--,wisdom of ,ages4 ,says ,mrs4 ,partington3 ,many a fair home has been desiccated by poor cooking1 and a man's table has been the rock on which his happiness has split4 ,,significant ,,fact4--,lady--,have you had much experience as a cook8 ,applicant--,oh1 indeed ,i have4 ,i was the cook of ,mr4 and ,mrs4 ,peterby for three years4 ,l4--,why did you leave them8 ,a4--,i didn't leave them4 ,they left me4 ,they both died4 ,l4--,what of8 ,a4--,dyspepsia4 ,cooking is generally bad because people falling to routine2 habit dulls their appreciation1 and they do not think about what they are eating4--,didsbury4 ,lilly 7,secretary of the cooking class7--,now girls1 we've learned nine cakes1 two kinds of angel food1 and seven pies4 ,what next8 ,susie 7engaged7--,dick's father says ,i must learn to bake bread4 ,indignant chorus--,bread8 ,how absurd6 ,what are bakers for8 ,it is told of ,philip ,hecgnet1 a ,french1 physician who lived in the #agth1 century1 that when calling upon his wealthy patients1 he used often to go to the kitchen and pantry1 embrace the cooks and butlers1 and exhort them to do their duty well4 ,i owe you so much gratitude1 my dear friends1 he would say2 you are so useful to us doctors2 for if you did not keep on poisoning the people1 we should all have to go to the poorhouse4 ,there are innumerable books of recipes for cooking1 but unless the cook is master of the principles of his art1 and unless he knows the why and the wherefore of its processes1 he cannot choose a recipe intelligently and execute it successfully4--,richard ,estcourt4 ,they who provide the food for the world1 decide the health of the world4 ,you have only to go on some errands amid the taverns and hotels of the ,united ,states and ,great ,britain1 to appreciate the fact that a vast multitude of the human race are slaughtered by incompetent cookery4 ,though a young woman may have taken lessons in music1 and may have taken lessons in painting1 and lessons in astronomy1 she is not well educated unless she has taken lessons in dough6--,talmage4 ,,household ,,workshop ,it is a mistake to suppose that any room1 however small and unpleasantly situated1 is good enough for a kitchen4 ,this is the room where housekeepers pass a great portion of their time1 and it should be one of the brightest and most convenient rooms in the house2 for upon the results of no other department of woman's domain depend so greatly the health and comfort of the family as upon those involved in this household workshop4 ,the character of a person's work is more or less dependent upon his surroundings1 hence is it to be greatly wondered at that a woman immured in a small1 close1 dimly-lighted room1 whose only outlook may be the back alley or the woodshed1 supplies her household with products far below the standard of health and housewifely skill8 ,every kitchen should have windows on two sides of the room1 and the sun should have free entrance through them2 the windows should open from the top to allow a complete change of air1 for light and fresh air are among the chief essentials to success in all departments of the household4 ,good drainage should also be provided1 and the ventilation of the kitchen ought to be even more carefully attended to than that of a sleeping room4 ,the ventilation of the kitchen should be so ample as to thoroughly remove all gases and odors1 which1 together with steam from boiling and other cooking processes1 generally invade and render to some degree unhealthful every other portion of the house4 ,it is the steam from the kitchen which gives a fusty odor to the parlor air and provides a wet-sheet pack for the occupant of the spare bed4 ,the only way of wholly eradicating this evil1 is the adoption of the suggestion of the sanitary philosopher who places the kitchen at the top of the house4 ,to lessen to discomforts from heat1 a ventilator may be placed above the range1 that shall carry out of the room all superfluous heat1 and aid in removing the steam and odors from cooking food4 ,the simplest form of such a ventilator this inverted hopper of sheet iron fitted above the range1 the upper and smaller end opening into a large flue adjacent to the smoke flue for the range4 ,care must be taken1 however1 to provide an ample ventilating shaft for this purpose1 since a strong draft is required to secure the desired results4 ,there should be ample space for tables1 chairs1 range1 sink1 and cupboards1 yet the room should not be so large as to necessitate too many steps4 ,a very good size for the ordinary dwelling is #af x #ah feet4 ,undoubtedly much of the distaste for1 and neglect of1 housework1 so often deplored in these days1 arises from unpleasant surroundings4 ,if the kitchen be light1 airy1 and tidy1 and the utensils bright and clean1 the work of compounding those articles of food which grace the table and satisfy the appetite will be a pleasant task1 and one entirely worthy of the most intelligent and cultivated woman4 ,it is desirable1 from a sanitary standpoint1 that the kitchen floor be made impervious to moisture2 hence1 concrete or tile floors are better than wooden floors4 ,if wooden floors are used1 they should be constructed of narrow boards of hard wood1 carefully joined and thoroughly saturated with hot linseed oil1 well rubbed in to give polish to the surface4 ,cleanliness is the great desideratum1 and this can be best attained by having all woodwork in and about the kitchen coated with varnish2 substances which cause stain and grease spots1 do not penetrate the wood when varnished1 and can be easily removed with a damp cloth4 ,paint is preferable to whitewash or calcimine for the walls1 since it is less affected by steam1 and can be more readily cleaned4 ,a carpet on a kitchen floor is as out of place as a kitchen sink would be in a parlor4 ,the elements of beauty should not be lacking in the kitchen4 ,pictures and fancy articles are inappropriate2 but a few pots of easily cultivated flowers on the window ledge or arranged upon brackets about the window in winter1 and a window box arranged as a jardiniere1 with vines and blooming plants in summer1 will greatly brighten the room1 and thus serve to lighten the task of those whose daily labor confines them to the precincts of the kitchen4 ,,the ,,kitchen ,,furniture4--,the furniture for a kitchen should not be cumbersome1 and should be so made and dressed as to be easily cleaned4 ,there should be plenty of cupboards1 and each for the sake of order1 should be devoted to a special purpose4 ,cupboards with sliding doors are much superior to closets4 ,they should be placed upon casters so as to be easily moved1 as they1 are thus not only more convenient1 but admit of more thorough cleanliness4 ,cupboards used for the storage of food should be well ventilated2 otherwise1 they furnish choice conditions for the development of mold and germs4 ,movable cupboards may be ventilated by means of openings in the top1 and doors covered with very fine wire gauze which will admit the air but keep out flies and dust4 ,all stationary cupboards and closets should have a ventilating flue connected with the main shaft by which the house is ventilated1 or directly communicating with the outer air4 ,no kitchen can be regarded as well furnished without a good timepiece as an aid to punctuality and economy of time4 ,an eight-day clock with large dial and plain case is the most suitable4 ,every kitchen should also be provided with a slate1 with sponge and pencil attached1 on one side of which the market orders and other memoranda may be jotted down1 and on the other the bills of fare for the day or week4 ,in households where servants are kept1 the slate will save many a vexatious blunder and unnecessary call to the kitchen1 while if one is herself mistress1 cook1 and housekeeper1 it may prove an invaluable aid and time-saver if thus used4 ,illustration3 ,a ,convenient ,kitchen ,table4 ,lack of sufficient table room is often a great source of inconvenience to the housekeeper4 ,to avoid this1 arrange swinging tables or shelves at convenient points upon the wall1 which may be put up or let down as occasion demands4 ,for ordinary kitchen uses1 small tables of suitable height on easy-rolling casters1 and with zinc tops1 are the most convenient and most easily kept clean4 ,it is quite as well that they be made without drawers1 which are too apt to become receptacles for a heterogeneous mass of rubbish4 ,if desirable to have some handy place for keeping articles which are frequently required for use1 an arrangement similar to that represented in the accompanying cut may be made at very small expense4 ,it may be also an advantage to arrange small shelves about and above the range1 on which may be kept various articles necessary for cooking purposes4 ,one of the most indispensable articles of furnishing for a well-appointed kitchen1 is a sink2 however1 a sink must be properly constructed and well cared for1 or it is likely to become a source of great danger to the health of the inmates of the household4 ,earthen-ware is the best material for kitchen sinks4 ,iron is very serviceable1 but corrodes1 and if painted or enameled1 this soon wears off4 ,wood is objectionable from a sanitary standpoint4 ,a sink made of wood lined with copper answers well for a long time if properly cared for4 ,the sink should if possible stand out from the wall1 so as to allow free access to all sides of it for the sake of cleanliness1 and under no circumstances should there be any inclosure of woodwork or cupboards underneath to serve as a storage place for pots and kettles and all kinds of rubbish1 dust1 and germs4 ,it should be supported on legs1 and the space below should be open for inspection at all times4 ,the pipes and fixtures should be selected and placed by a competent plumber4 ,great pains should be taken to keep the pipes clean and well disinfected4 ,refuse of all kinds should be kept out4 ,thoughtless housekeepers and careless domestics often allow greasy water and bits of table waste to find their way into the pipes4 ,drain pipes usually have a bend1 or trap1 through which water containing no sediment flows freely2 but the melted grease which often passes into the pipes mixed with hot water1 becomes cooled and solid as it descends1 adhering to the pipes1 and gradually accumulating until the drain is blocked1 or the water passes through very slowly4 ,a grease-lined pipe is a hotbed for disease germs4 ,water containing much grease should be cooled and the grease removed before being turned into the kitchen sink1 while bits of refuse should be disposed of elsewhere1 since prevention of mischief is in this case1 as in most others1 far easier than cure4 ,it is customary for housekeepers to pour a hot solution of soda or potash down the sink pipes occasionally1 to dissolve any grease which may tend to obstruct the passage2 but this is only a partial safeguard1 as there is no certainty that all the grease will be dissolved1 and any particles adhering to the pipes very soon undergo putrefaction4 ,a frequent flushing with hot water is important2 besides which the pipes should be disinfected two or three times a week by pouring down a gallon of water holding in solution a pound of good chloride of lime4 ,,stoves ,,and ,,ranges4--,the furnishing of a modern kitchen would be quite incomplete without some form of stove or range4 ,the multiplicity of these articles1 manufactured each with some especial merit of its own1 renders it a somewhat difficult task to make a choice among them4 ,much must1 however1 depend upon the kind of fuel to be used1 the size of the household1 and various other circumstances which make it necessary for each individual housekeeper to decide for herself what is best adapted to her wants4 ,it may be said1 in brief1 that economy of fuel1 simplicity of construction1 and efficiency in use are the chief points to be considered in the selection of stoves and ranges4 ,a stove or range of plain finish is to be preferred1 because it is much easier to keep clean1 and will be likely to present a better appearance after a few months' wear than one of more elaborate pattern4 ,but whatever stove or range is selected1 its mechanism should be thoroughly understood in every particular1 and it should be tested with dampers open1 with dampers closed1 and in every possible way1 until one is perfectly sure she understands its action under all conditions4 ,,oil ,,and ,,gas ,,stoves4--,in many households1 oil1 gas1 and gasoline stoves have largely taken the place of the kitchen range1 especially during the hot weather of summer4 ,they can be used for nearly every purpose for which a wood or a coal range is used2 they require much less labor and litter1 and can be instantly started into full force and as quickly turned out when no longer required1 while the fact that the heat can be regulated with exactness1 makes them superior for certain processes of cooking to any other stove4 ,but while these stoves are convenient and economical1 especially in small families1 they should be used with much care4 ,aside from the danger from explosion1 which is by no means inconsiderable in the use of gasoline and oil stoves1 they are not1 unless well cared for altogether healthful4 ,unless the precaution is taken to use them in well-ventilated rooms or to connect them with a chimney1 they vitiate the atmosphere to a considerable extent with the products of combustion4 ,oil stoves1 unless the wicks are kept well trimmed1 are apt to smoke1 and this smoke is not only disagreeable1 but extremely irritating to the mucous membrane of the nose and throat4 ,oil stoves are constructed on the same principle as ordinary oil lamps1 and require the same care and attention4 ,quite recently there has been invented by ,prof4 ,edward ,atkinson a very unique apparatus for cooking by means of the heat of an ordinary kerosene lamp1 called the ,aladdin ,cooker4 ,the food to be cooked is placed in a chamber around which hot water1 heated by the flame of the lamp1 circulates4 ,the uniform heat thus obtained performs the process of cooking1 slowly1 but most satisfactorily and economically1 the result being far superior to that obtained by the ordinary method of cooking by quick heat4 ,the cooker is only used for stewing and steaming2 but ,mr4 ,atkinson has also invented an oven in which the heat is conveyed to the place where it is needed by a column of hot air instead of hot water4 ,with this oven1 which consists of an outer oven made of non-conducting material1 and an inner oven made of sheet iron1 with an intervening space between1 through which the hot air circulates1 no smoke or odor from the lamp can reach the interior4 ,,kitchen4 ,,utensils4--,the list of necessary kitchen utensils must of course be governed somewhat by individual circumstances1 but it should not be curtailed for the sake of display in some other department1 where less depends upon the results4 ,a good kitchen outfit is one of the foundation-stones of good housekeeping4 ,the following are some of the most essential3-- ,two dish pans2 two or more papier-mach tubs for washing glassware2 one kneading board2 one bread board2 one pair scales1 with weights2 scrubbing and stove brushes2 brooms2 dustpans2 roller for towel2 washbowl2 soap dish2 vegetable brushes4 ,illustration3 ,a ,double ,boiler4 ,,for ,,the ,,tin ,,closet4-,one dipper2 one egg-beater2 one two-quart pail2 one four-quart pail2 six brick-loaf bread pans2 three shallow tins2 three granite-ware pie tins2 two perforated sheet iron pans for rolls1 etc42 one set of measures1 pint1 quart1 and two quart2 two colanders2 two fine wire strainers2 one flour sifter2 one apple corer2 one set patty pans2 two dripping pans2 two sets gem irons2 one set muffin rings2 one toaster2 one broiler2 the six saucepans1 different sizes2 two steamers2 six milk-pans2 one dozen basins1 different sizes2 one chopping bowl and knife2 six double boilers2 two funnels1 large and small2 one can opener2 griddle2 kettles1 iron and granite ware2 two water baths4 ,,for ,,the ,,dish ,,closet4--,one half dozen iron-stone china cups2 three quart bowls2 three pint bowls2 two large mixing bowls2 two quart bowls with lip2 six deep plates2 three kitchen pitchers2 one glass rolling pin2 six wooden and six iron spoons1 assorted sizes2 six kitchen teaspoons2 one stone baking pot2 glass jars for stores2 crocks and jars4 ,,the ,,pantry4--,the pantry and china closet should have direct light and good ventilation4 ,the dark1 dingy places sometimes used for this purpose are germ breeders4 ,there should be plenty of shelf room and cupboards for the fine glass and china-ware1 with a well-arranged sink for washing the dishes4 ,the sink for this purpose is preferably one lined with tinned or planished copper2 for dishes will be less liable to become injured and broken then when washed in an iron or earthen-ware sink4 ,extension or folding shelves are a great convenience1 and can be arranged for the sink if desired4 ,the accompanying cuts illustrate a sink of four compartments for dish-washing1 devised by the writer for use in the ,sanitarium ,domestic ,economy kitchen1 which can be closed and used as a table4 ,two zinc trays fit the top1 upon which to place the dish drainers4 ,if preferred1 the top might be arranged as a drainer1 by making it of well-seasoned hard wood1 with a number of inclined grooves to allow the water to run into the sink4 ,if the house be heated by steam1 a plate-warmer is an important part of the pantry furnishing4 ,illustration3 ,compartment ,sink for ,dish-,washing4 ,open4 ,,the ,,storeroom4--,if possible to do so1 locate the room for the keeping of the kitchen supplies on the cool side of the house4 ,plenty of light1 good ventilation1 and absolute cleanliness are essential1 as the slightest contamination of air is likely to render the food supply unfit for use4 ,the refrigerator should not be connected with the kitchen drain pipe1 and the greatest care should be taken to keep it clean and sweet4 ,it should be thoroughly scrubbed with borax or sal-soda and water1 and well aired1 at least once a week4 ,strongly flavored foods and milk should not be kept in the same refrigerator4 ,the ice to be used should always be carefully washed before putting in the refrigerator4 ,care should also be taken to replenish it before the previous supply is entirely melted1 as the temperature rises when the ice becomes low1 and double the quantity will be required to cool the refrigerator that would be necessary to keep it of uniform temperature if added before the ice was entirely out4 ,,the ,,water ,,supply4--,the water used for drinking and cooking purposes should receive equal consideration with the food supply1 and from whatever source obtained1 it should be frequently tested for impurities1 since that which looks the most refreshing may be contaminated with organic poison of the most treacherous character4 ,illustration3 ,compartment ,sink for ,dish-,washing4 ,closed4 ,a good and simple test solution1 which any housewife can use1 may be prepared by dissolving twelve grains of caustic potash and three of permanganate of potash in an ounce of distilled water1 or filtered soft water4 ,add a drop of this solution to a glass of the water to be tested4 ,if the pink color imparted by the solution disappears at once1 add another drop of the solution1 and continue adding drop by drop until the pink color will remain for half an hour or more4 ,the amount of the solution necessary to security permanent color is very fair index to the quality of the water4 ,if the color imparted by the first one or two drops disappears within a half hour1 the water should be rejected as probably dangerous4 ,water which is suspected of being impure may be rendered safe by boiling4 ,filters are only of service in removing suspended particles and the unpleasant taste of rain water2 a really dangerous water is not rendered safe by filtering in the ordinary manner4 ,,cellars4--,sanitarians tell us that cellars should never be built under dwelling houses4 ,because of improper construction and neglect1 they are undoubtedly the cause of much disease and many deaths4 ,a basement beneath the house is advantageous1 but the greatest of care should be given to construct it in accord with sanitary laws4 ,it should be thoroughly drained that there may be no source of dampness1 but should not be connected with a sewer or a cesspool4 ,it should have walls so made as to be impervious to air and water4 ,an ordinary brick or stone wall is inefficient unless well covered with good ,portland cement polished smooth4 ,the floors should likewise be covered with cement1 otherwise the cellar is likely to be filled with impure air derived from the soil1 commonly spoken of as ground air1 and which offers a constant menace to the health of those who live over cellars with uncemented walls and floors4 ,light and ventilation are quite as essential to the healthfulness of a cellar as to other rooms of the dwelling4 ,constantly during warm weather1 and at least once a day during the winter season1 windows should be opened wide1 thus effecting a free interchange of air4 ,all mold and mustiness should be kept out by thorough ventilation and frequent coats of whitewash to the walls4 ,vegetables and other decomposable articles1 if stored in the basement1 should be frequently sorted1 and all decaying substances promptly removed4 ,this is of the utmost importance1 since the germs and foul gases arising from decomposing food stuffs form a deadly source of contamination through every crack and crevice4 ,,kitchen ,,conveniences4 ,in these days of invention and progress1 much thought and ingenuity have been expended in making and perfecting labor-saving articles and utensils1 which serve to make housework less of a burden and more of a delight4 ,,the ,,steam-,,cooker4--,one of the most unique of these conveniences is the steam-cooker1 one kind of which is illustrated by the accompanying cut4 ,steaming is1 for many foods1 a most economical and satisfactory method of cooking4 ,especially is this true respecting fruits1 grains1 and vegetables1 the latter of which often have the larger proportion of their best nutritive elements dissolved and thrown away in the water in which they are boiled4 ,in the majority of households it is1 however1 the method least depended upon1 because the ordinary steamer over a pot of boiling water requires too much attention1 takes up too much stove room1 and creates too much steam in the kitchen1 to prove a general favorite4 ,the steam-cooker has an escape-steam tube through which all excess of steam and odors passes into the fire1 and thus its different compartments may contain and cook an entire dinner1 if need be1 and over one stove hole or one burner of an oil or gasoline stove4 ,illustration3 ,the ,steam-,cooker4 ,,the ,,vegetable ,,press4--,the accompanying cut represents this handy utensil1 which is equally useful as a potato and vegetable masher2 as a sauce1 gruel1 and gravy strainer2 as a fruit press1 and for many other purposes for which a colander or strainer is needed1 while it economizes both time and labor4 ,illustration3 ,vegetable ,press4 ,,lemon ,,drill4--,this little article for extracting the juice of the lemon1 and which can be purchased of most hardware dealers1 is quite superior to the more commonly used lemon squeezer4 ,being made of glass1 its use is not open to the danger that the use of metal squeezer is are from poisonous combinations of the acid and metal1 while the juice extracted is free from pulp1 seeds1 and the oil of the skin4 ,illustration3 ,lemon ,drill4 ,a ,,handy ,,waiter4--,in many households where no help is employed1 a labor-saving device like the one represented in the accompanying illustration1 will be found of great service4 ,it is a light double table on easy-rolling casters1 and can be readily constructed by anyone handy in the use of tools4 ,if preferred1 the top may be covered with zinc4 ,in setting or clearing the table1 the dishes may be placed on the lower shelf1 with the food on the top1 and the table rolled from pantry to dining room1 and from dining room to kitchen2 thus accomplishing1 with one trip1 what is ordinarily done with hundreds of steps by the weary housewife4 ,if desirable to reset the table at once after a meal1 the waiter will be found most serviceable as a place whereon the glassware and silverware may be washed4 ,it is equally serviceable for holding the utensils and material needed when cooking2 being so easily moved1 they can be rolled to the stove and is always convenient4 ,illustration3 ,the ,handy ,waiter4 ,,wall ,,cabinet4--where cupboard space is limited1 or where for convenience it is desirable to have some provision for supplies and utensils near the range and baking table1 a wall cabinet offers a most convenient arrangement4 ,it may be made of a size to fit in any convenient niche1 and constructed plainly or made as ornamental as one pleases1 with doors to exclude the dust1 shelves on which to keep tin cans filled with rice1 oatmeal1 cracked wheat1 and other grains2 glass jars of raisins1 sugar1 citron1 cornstarch1 etc42 hooks on which may hang the measures1 egg-beater1 potato masher1 and such frequently needed utensils2 and with drawers for paring knives1 spoons1 and similar articles1 the wall cabinet becomes a multum in parvo of convenience which would greatly facilitate work in many households4 ,illustration3 ,wall ,cabinet4 ,,percolate ,,holder4--,the accompanying cut illustrates an easily-constructed device for holding a jelly bag or percolate4 ,it may be so made as to be easily screwed to any ordinary table1 and will save the housekeeper far more than its cost in time and patience4 ,,kneading ,,table4--,much of the tiresome labor of bread-making can be avoided if one is supplied with some convenient table similar to the one represented in the cut1 wherein the needed material and utensils may be kept in readiness at all times4 ,the table illustrated has two large tin drawers1 each divided into two compartments1 in which may be kept corn meal1 entire wheat1 and ,graham and white flours4 ,two drawers above provide a place for rolling-pin1 bread mallet1 gem irons1 spoons1 etc41 while a narrow compartment just beneath the hardwood top affords a place for the kneading board4 ,the table being on casters is easily moved to any part of the kitchen for use4 ,illustration3 ,percolater ,holder4 ,illustration3 ,kneading ,table4 ,,dish-,,towel ,,rack4--,nothing adds more to the ease and facility with which the frequent dish-washings of the household may be accomplished than clean1 well-dried towels4 ,for quick drying1--an item of great importance if one would keep the towels fresh and sweet1--the towel rack represented in the cut1 and which can be made by any carpenter1 is a most handy device4 ,when not in use1 it can be turned up against the wall as illustrated4 ,it is light1 affords sufficient drying space so that no towel need be hung on top of another1 and projecting out from the wall as it does1 the free circulation of air between the towels soon dries them4 ,illustration3 ,dish-,towel ,rack4 ,,kitchen ,,brushes4--,these useful little articles can be put to such a variety of uses that they are among the chiefest of household conveniences4 ,they are also so inexpensive1 costing but five cents apiece without handles and seven cents with handles1 that no housewife can afford to be without a supply of them4 ,for the washing of dishes with handles1 the outside of iron kettles1 and other cooking utensils made of iron1 they are especially serviceable4 ,the smaller sizes are likewise excellent for cleaning cut glass ware1 ,majolica ware1--in fact1 any kind of ware with raised figures or corrugated surfaces4 ,for cleaning a grater1 nothing is superior to one of these little brushes4 ,such a brush is also most serviceable for washing celery1 as the corrugated surface of the stalk makes a thorough cleaning with the hands a difficult operation4 ,then if one uses a brush with handle1 ice water1 which adds to the crispness of the celery1 may be used for the cleaning1 as there will be no necessity for putting the hands in the water4 ,a small whisk broom is also valuable for the same purpose4 ,such vegetables as potatoes1 turnips1 etc41 are best cleaned with a brush4 ,it makes the work less disagreeable1 as the hands need not be soiled by the process1 and in no other way can the cleaning be so well and thoroughly done4 ,illustration3 ,vegetable ,brush4 ,all brushes after being used should be carefully scalded and placed brush downward in a wire sponge basket1 or hung up on hooks4 ,if left around carelessly1 they soon acquire the musty smell of a neglected dishcloth4 ,,table ,,topics4 ,the kitchen is a chemical laboratory1 in which are conducted a number of chemical processes by which our food is converted from its crudest state to condition more suitable for digestion and nutrition1 and made more agreeable to the palate4--,prof4 ,matthew ,williams4 ,half the trouble between mistresses and maids arises from the disagreeable surroundings to which servants are confined4 ,there is no place more dismal than the ordinary kitchen in city dwellings4 ,it is half underground1 ill-lighted1 and unwholesome4 ,what wonder1 then1 in the absence of sunlight1 there is a lack of sunny temper and cheerful service8 ,an ill-lighted kitchen is almost sure to be a dirty one1 where germs will thrive and multiply4 ,let sanitary kitchens be provided1 and we shall have more patient mistresses and more willing servants4--,sel4 ,a sluggish housemaid exclaimed1 when scolded for the uncleanliness of her kitchen1 ,i'm sure the room would be clean enough if it were not for the nasty sun1 which is always showing the dirty corners4--,sel4 ,if we would look for ready hands and willing hearts in our kitchens1 we should make them pleasant and inviting for those who literally bear the burden and heat of the day in this department of our homes1 where1 emphatically1 woman's work is never done4 ,we should no longer be satisfied to locate our kitchens in the most undesirable corner of the house4 ,we should demand ample light1--sunshine if possible1--and justly too2 for the very light itself is inspiring to the worker4 ,it will stir up cheer and breed content in the minds of those whose lot is cast in this work-a-day room4--,sel4 ,any invention on the part of the housekeeper intended to be a substitute for watchfulness1 will prove a delusion and a snare4--,sel4 ,the first wealth is health1 says ,emerson4 ,a knowledge of sanitary principles should be regarded as an essential part of every woman's education1 and obedience to sanitary laws should be ranked1 as it was in the ,mosaic code1 as a religious duty4--,sel4 ,much of the air of the house comes from the cellar4 ,a heated house acts like a chimney4 ,a ,german experimenter states that one half of the cellar air makes its way into the first story1 one third into the second1 and one fifth into the third4 ,,cereals ,,and ,,their ,,preparation ,,for ,,the ,,table ,cereal is the name given to those seeds used as food 7wheat1 rye1 oats1 barley1 corn1 rice1 etc471 which are produced by plants belonging to the vast order known as the grass family4 ,they are used for food both in the unground state and in various forms of mill products4 ,the grains are pre-eminently nutritious1 and when well prepared1 easily digested foods4 ,in composition they are all similar1 but variations in their constituent elements and the relative amounts of these various elements1 give them different degrees of alimentary value4 ,they each contain one or more of the nitrogenous elements1--gluten1 albumen1 caseine1 and fibrin1--together with starch1 dextrine1 sugar1 and fatty matter1 and also mineral elements and woody matter1 or cellulose4 ,the combined nutritive value of the grain foods is nearly three times that of beef1 mutton1 or poultry4 ,as regards the proportion of the food elements necessary to meet the various requirements of the system1 grains approach more nearly the proper standard than most other foods2 indeed1 wheat contains exactly the correct proportion of the food elements4 ,being thus in themselves so nearly perfect foods1 and when properly prepared1 exceedingly palatable and easy of digestion1 it is a matter of surprise that they are not more generally used2 yet scarcely one family in fifty makes any use of the grains1 save in the form of flour1 or an occasional dish of rice or oatmeal4 ,this use of grains is far too meager to adequately represent their value as an article of diet4 ,variety in the use of grains is as necessary as in the use of other food material1 and the numerous grain preparations now to be found in market render it quite possible to make this class of foods a staple article of diet1 if so desired1 without their becoming at all monotonous4 ,in olden times the grains were largely depended upon as a staple food1 and it is a fact well authenticated by history that the highest condition of man has always been associated with wheat-consuming nations4 ,the ancient ,spartans1 whose powers of endurance are proverbial1 were fed on a grain diet1 and the ,roman soldiers who under ,caesar conquered the world1 carried each a bag of parched grain in his pocket as his daily ration4 ,other nationalities at the present time make extensive use of the various grains4 ,rice used in connection with some of the leguminous seeds1 forms the staple article of diet for a large proportion of the human race4 ,rice1 unlike the other grain foods1 is deficient in the nitrogenous elements1 and for this reason its use needs to be supplemented by other articles containing an excess of the nitrogenous material4 ,it is for this reason1 doubtless1 that the ,hindoos use lentils1 and the ,chinese eat peas and beans in connection with rice4 ,we frequently meet people who say they cannot use the grains1--that they do not agree with them4 ,with all deference to the opinion of such people1 it may be stated that the difficulty often lies in the fact that the grain was either not properly cooked1 not properly eaten1 or not properly accompanied4 ,a grain1 simply because it is a grain1 is by no means warranted to faithfully fulfil its mission unless properly treated4 ,like many another good thing excellent in itself1 if found in bad company1 it is prone to create mischief1 and in many cases the root of the whole difficulty may be found in the excessive amount of sugar used with the grain4 ,sugar is not needed with grains to increase their alimentary value4 ,the starch which constitutes a large proportion of their food elements must itself be converted into sugar by the digestive processes before assimilation1 hence the addition of cane sugar only increases the burden of the digestive organs1 for the pleasure of the palate4 ,the ,asiatics1 who subsist largely upon rice1 use no sugar upon it1 and why should it be considered requisite for the enjoyment of wheat1 rye1 oatmeal1 barley1 and other grains1 any more than it is for our enjoyment of bread or other articles made from these same grains8 ,undoubtedly the use of grains would become more universal if they were served with less or no sugar4 ,the continued use of sugar upon grains has a tendency to cloy the appetite1 just as the constant use of cake or sweetened bread in the place of ordinary bread would do4 ,plenty of nice1 sweet cream or fruit juice1 is a sufficient dressing1 and there are few persons who after a short trial would not come to enjoy the grains without sugar1 and would then as soon think of dispensing with a meal altogether as to dispense with the grains4 ,even when served without sugar1 the grains may not prove altogether healthful unless they are properly eaten4 ,because they are made soft by the process of cooking and on this account do not require masticating to break them up1 the first process of digestion or insalivation is usually overlooked4 ,but it must be remembered that grains are largely composed of starch1 and that starch must be mixed with the saliva1 or it will remain undigested in the stomach1 since the gastric juice only digests the nitrogenous elements4 ,for this reason it is desirable to eat the grains in connection with some hard food4 ,whole-wheat wafers1 nicely toasted to make them crisp and tender1 toasted rolls1 and unfermented zwieback1 are excellent for this purpose4 ,break two or three wafers into rather small pieces over each individual dish before pouring on the cream4 ,in this way1 a morsel of the hard food may be taken with each spoonful of the grains4 ,the combination of foods thus secured1 is most pleasing4 ,this is a specially advantageous method of serving grains for children1 who are so liable to swallow their food without proper mastication4 ,,cooking ,,of ,,grains4--,all grains1 with the exception of rice1 and the various grain meals1 require prolonged cooking with gentle and continuous heat1 in order to so disintegrate their tissues and change their starch into dextrine as to render them easy of digestion4 ,even the so-called steam-cooked grains1 advertised to be ready for use in five or ten minutes1 require a much longer cooking to properly fit them for digestion4 ,these so-called quickly prepared grains are simply steamed before grinding1 which has the effect to destroy any low organisms contained in the grain4 ,they are then crushed and shredded4 ,bicarbonate of soda and lime is added to help dissolve the albuminoids1 and sometimes diastase to aid the conversion of the starch into sugar2 but there is nothing in this preparatory process that so alters the chemical nature of the grain as to make it possible to cook it ready for easy digestion in five or ten minutes4 ,an insufficiently cooked grain1 although it may be palatable1 is not in a condition to be readily acted upon by the digestive fluids1 and is in consequence left undigested to act as a mechanical irritant4 ,illustration3 ,a ,double ,boiler4 ,for the proper cooking of grains the double boiler is the best and most convenient utensil for ordinary purposes4 ,if one does not possess a double boiler1 a very fair substitute may be improvised by using a covered earthen crock placed within a kettle of boiling water1 or by using two pails1 a smaller within a larger one containing boiling water4 ,a closed steamer or steam-cooker is also valuable for the cooking of grains4 ,grains may be cooked in an ordinary kettle1 but the difficulties to be encountered1 in order to prolong the cooking sufficiently and prevent burning1 make it the least desirable utensil for this purpose4 ,water is the liquid usually employed for cooking grains1 but many of them are richer and finer flavored when milk is mixed with the water1--one part to two of water4 ,especially is this true of rice1 hominy1 and farina4 ,when water is used1 soft water is preferable to hard4 ,no salt is necessary1 but if used at all1 it is generally added to the water before stirring in the grain or meal4 ,the quantity of liquid required varies with the different grains1 the manner in which they are milled1 the method by which they are cooked1 and the consistency desired for the cooked grain1 more liquid being required for a porridge than for a mush4 ,the following table gives the time necessary for cooking and the quantity of liquid required for the various grains1 with the exception of rice1 when cooked in a double boiler or closed steamer1 to produce a mush of ordinary consistency4 ,if an ordinary kettle is used for cooking the grains1 a larger quantity of water will be needed3-- ,,table ,,showing ,,proportion ,,of ,,grain ,,and ,,liquid ,,required1 ,,with ,,approximate ,,time1 ,,when ,a ,,double ,,boiler ,,is ,,used4 ,quantity of ,water ,hours to ,grain4 ,required4 ,cook4 ,graham ,grits #a part #d parts #c to #e ,rolled ,wheat #a #c #c to #d ,cracked #a #d-a_/b #c to #d ,pearl #a #d #d to #e ,whole #a #e #f to #h ,rolled ,oats #a #c #c to #d ,coarse ,oatmeal #a #d #d to #f ,rolled ,rye #a #c #c to #d ,pearl ,barley #a #e #d to #e ,coarse ,hominy #a #e #f to #aj ,fine ,hominy #a #d #d to #f ,cerealine #a #a part #a_/b ,all grains should be carefully looked over before being put to cook4 ,in the cooking of grains1 the following points should be observed3-- #a4 ,measure both liquid and grain accurately with the same utensil1 or with two of equal size4 #b4 ,have the water boiling when the grain is introduced1 but do not allow it to boil for a long time previous1 until it is considerably evaporated1 as that will change the proportion of water and grain sufficiently to alter the consistency of the mush when cooked4 ,introduce the grain slowly1 so as not to stop the sinking to the bottom1 and the whole becomes thickened4 ,if the grain is cooked in a double boiler1 this first boiling should be done with the inner dish directly over the fire1 and when the grain has thickened or become set1 as it is termed1 the dish should at once be placed in the outer boiler1 the water in which should be boiling4 ,it will then require no further care during the entire cooking1 safe to keep the outer boiler filled and the water boiling4 ,if the grain is to be cooked in a steam-cooker1 as soon as set it may be turned into a china or an earthen dish1 suitable for use on the table1 and placed at once in the steamer to complete the cooking4 ,if an ordinary kettle is used1 it is well to place it upon an iron ring or brick on some part of the range were it will just simmer1 for the remainder of the cooking4 #c4 ,stir the grain continuously until it has set1 but not at all afterward4 ,grains are much more appetizing if1 while properly softened1 they can still be made to retain their original form4 ,stirring renders the preparation pasty1 and destroys its appearance4 ,grains cooked in a double boiler will require no stirring1 and there will be little danger of their being lumpy1 underdone on top1 and scorched at the bottom1 as is so often the case when cooked in a single boiler4 #d4 ,cook continuously4 ,if it be necessary to replenish the water in the outer boiler at anytime1 let it be done with water of boiling temperature4 ,if it is desired to have the mush quite thick and dry1 the boiler should be left uncovered during the latter part of the cooking4 ,if preferred moist1 keep the cover on4 ,in the preparation of all mushes with meal or flour1 it is a good plan to make the material into a batter with a portion of the liquid retained from the quantity given1 before introducing it into the boiling water4 ,this prevents the tendency to cook in lumps1 so frequent when dry meal is scattered into boiling liquid4 ,care must be taken1 however1 to add the moistened portion very slowly1 stirring vigorously meantime1 so that the boiling will not be checked4 ,use warm water for moistening4 ,the other directions given for the whole or broken grains are applicable to the ground products4 ,,grains ,,for ,,breakfast4--,since hasty preparation will not suffice for the grains1 they cannot be conveniently cooked in the morning in time for breakfast4 ,this difficulty may be obviated by cooking the day previous1 and reheating in the following way3-- ,place the grain1 when sufficiently cooked1 in the refrigerator or in some place where it will cool quickly 7as slow cooling might cause fermentation71 to remain overnight4 ,if cooked in a porcelain-lined or granite-ware double boiler1 it may be left undisturbed1 if uncovered4 ,if cooked in tin or iron1 turn the grain into a large earthen or china dish4 ,to heat in the morning1 fill the outer boiler with boiling water1 place the inner dish containing the grain therein1 and steam until thoroughly heated4 ,no stirring and no additional liquid will be necessary1 and if placed upon the stove when beginning the preparations for breakfast1 it will be ready for serving in good season4 ,if the grain has been kept in an earthen dish1 it may best be reheated by placing that inside the steam cooker or an ordinary steamer over a kettle of boiling water4 ,cracked wheat1 pearl wheat1 oatmeal1 and other course grain preparations to be reheated1 require for cooking a half cup of water in addition to the quantity given in the table4 ,for rolled wheat1 rolled oats1 rolled rye1 and other crushed grains1 no more is needed4 ,grains may be used for breakfast without reheating1 if served with hot milk or cream4 ,if one has an ,aladdin oven1 the problem of grains for breakfast may be easily solved by cooking them all night1 and if started late in the evening1 they may be thus cooked over a single burner oil stove with the flame turned low4 ,,grains ,,an ,,economical ,,food4--,while grains are pre-eminently among the most nutritious of foods1 they are also among the most economical1 the average price being from five to seven cents a pound1 and even less when purchased in bulk4 ,if it be objected that they require much fuel to secure the prolonged cooking necessary1 we would say that a few cents' worth of oil a week and a small lamp stove will accomplish the cooking in a most efficient manner4 ,for a hot-weather food there are few articles which give greater satisfaction and require less time and labor on the part of the housewife than grains1 cooked by the aid of a small lamp stove4 ,,wheat4 ,,description4--,wheat is the most important of the grain foods4 ,it is probably a native of ,southwestern ,asia1 though like most grains cultivated from the earliest periods1 its history is extremely obscure4 ,wheat is of two principal kinds1 characterized as soft and hard wheat1 though there are hundreds of named varieties of the grain4 ,the distinction between many of these is due to variation in the relative proportions of starch and nitrogenous matter4 ,some contain not more than eight per cent of nitrogenous elements1 while others contain eighteen or twenty per cent1 with a corresponding decrease in carbonaceous elements4 ,this difference depends upon the soil1 cultivation1 season1 climate1 and other conditions under which the grain is produced4 ,the structure of the wheat grain consists of an external tegument of a hard1 woody nature1 so coherent that it appears in the form of scales or bran when the wheat is ground1 and an inner portion1 more soft and friable1 consisting of several cellular layers4 ,the layer nearest the outer husk contains vegetable fibrin and fatty matter4 ,the second layer is largely composed of gluten cells2 while the center comprising the bulk of the grain1 is chiefly made up of starch granules with a small proportion of gluten4 ,the structure of a wheat kernel is well illustrated in the accompanying cut4 ,as will be seen1 the different food elements are situated in different parts of the grain1 and not uniformly distributed throughout its structure4 ,the outer husk of the berry is composed wholly of innutritious and indigestible matter1 but the thin layers which lie next this outer covering contain the larger proportion of the nitrogenous elements to be found in the entire kernel4 ,the central portion consists almost wholly of farinaceous matter4 ,illustration3 ,sectional ,view of ,wheat ,kernel4 ,phosphates and other mineral matter are present to some extent throughout the entire grain1 but preponderates in the external part4 ,here is also found a peculiar1 soluble1 active principle called diastase1 which possesses the power of converting starch into sugar4 ,the dark color and marked flavor of ,graham bread is undoubtedly due to the influence of this element4 ,until within a few years the unground grain was rarely used as an article of food1 but people are beginning to appreciate its wholesomeness1 and cracked1 rolled1 and pearled wheats are coming rapidly into favor4 ,cracked wheat is the grain cleaned and then cut into two or more pieces2 in rolled wheat the grains are mashed between rollers1 by which process they are thoroughly softened in every part1 and are then easily cooked4 ,pearl wheat is the whole grain cleaned and dressed4 ,the whole grain is also cooked sometimes in its natural state4 ,,preparation ,,and ,,cooking4--,few articles of food show greater difference between good and poor cooking than the various grains4 ,dry1 harsh1 or underdone1 they are as unwholesome as unpalatable4 ,like most of the grains1 wheat1 with the exception of new wheat boiled whole1 should be put into boiling water and allowed to cook continuously but slowly until done4 ,any of the unground preparations require prolonged cooking4 ,the average length of time and the approximate amount of water needed in cooking one cupful of the various wheat preparations in a double boiler is stated on page #hb4 ,,recipes4 ,,pearl ,,wheat4--,heat a quart of water to boiling in the inner dish of a double boiler1 and stir into it one cup or one-half pint of pearl wheat4 ,let it boil rapidly until thickened and the wheat has ceased settling1 then place in the outer boiler1 in which the water should be boiling1 and cook continuously from three to four hours4 ,,cracked ,,wheat4--,cracked wheat may be cooked in the same manner as pearl wheat1 by using four and one-half parts of water to one of grain4 ,the length of time required to cook it thoroughly is about the same as for pearl wheat4 ,,rolled ,,wheat4--,this preparation of wheat requires only three parts water to one of wheat4 ,it should be cooked in the same way as pearled wheat1 but requires only three hours' cooking4 ,,boiled ,,wheat 7sometimes called frumenty74--,select newly-cut wheat1 well rubbed or threshed out4 ,look it over carefully1 wash1 and put to cook in five times its measure of cold water4 ,let it come to a boil1 and cook gently until the grains burst open1 and it can be readily mashed between the thumb and finger4 ,this will require from four to ten hours1 depending upon the age and variety of the wheat used4 ,when done1 it should be even full of a rich1 thick liquor4 ,if necessary1 add more boiling water1 but stir as little as possible4 ,it may be served with cream1 the same as other wheat preparations4 ,it is also excellent served with lemon and other fruit sauces4 ,,wheat ,,with ,,raisins4--,raisins or ,zante currants may be added to any of the foregoing recipes1 if desired4 ,the raisins or currants should be well steamed previously1 however1 and stirred in lightly and evenly just before dishing4 ,if cooked with the grain1 they become soft1 broken1 and insipid4 ,figs1 well steamed and chopped1 may be added in the same way4 ,,wheat ,,with ,,fresh ,,fruit4--,fresh whortleberries1 blueberries1 and blackberries stirred into any of the well-cooked wheat preparations just before serving1 make a very desirable addition4 ,a most delicious dish may be prepared by stirring into well-cooked cracked wheat a few spoonfuls of rather thick cream and some fresh wild blackberries4 ,serve hot4 ,,molded ,,wheat4--,cracked wheat1 rolled wheat1 or pearl wheat1 cooked according to the foregoing recipes1 and turned into molds until cold1 makes a very palatable dessert1 and may be served with sugar and cream or with fruit juice4 ,bits of jelly placed on top of the molds in the form of stars or crosses1 add to the appearance4 ,molded grains are also very nice served with fresh berries1 either mashed or whole1 arranged around the mold4 ,,finer ,,mill ,,products ,,of ,,wheat4 ,the grain of wheat is inclosed in a woody envelope4 ,the cellular layers just beneath contain the largest proportion of nitrogenous matter1 in the form of gluten1 and are hard of pulverization1 while the starchy heart of the grain is easily crumbled into fine dust4 ,thus it will be readily understood that when the grain is subjected to an equal pulverizing force1 the several portions will be likely to be crushed into particles of different sizes4 ,the outer husk being toughest1 will be the least affected1 the nitrogenous or glutenous portion will be much finer1 while the brittle starch will be reduced to powder4 ,this first simple product of grinding is termed wheat meal1 unbolted1 or ,graham flour1 and of course contains all the elements of the grain4 ,in ordinary milling1 however1 this is subjected to various siftings1 boltings1 or dressings1 to separate the finer from the coarser particles1 and then subdivided into various grades of flour1 which vary much in composition and properties4 ,the coarser product contains the largest proportion of nutrients1 while in the finer portions there is an exclusion of a large part of the nitrogenous element of the grain4 ,the outer portions of the wheat kernel1 which contain the greater part of the nitrogenous element1 are darker in color than the central1 starchy portion4 ,it will be apparent1 then1 that the finer and whiter the flour1 the less nutriment it is likely to contain1 and that in the use of superfine white flour the eye is gratified at the expense of the body4 ,a preparation called farina1 is made from the central portion of wheat1 freed from bran1 and crushed into granules4 ,another preparation1 called ,graham grits1 is prepared by granulating the outer layers of the kernel together with the germ of the wheat4 ,this preparation1 comparatively a new one1 includes the most nutritious properties of the grain1 and its granular form renders it excellent for mushes as well as for other purposes4 ,farina is scarcely more nutritious than white flour1 and should not be used as a staple food4 ,graham grits contains the best elements of the wheat grain in good proportion1 and is one of the best preparations of wheat4 ,other preparations of wheat somewhat similar in character are farinose1 germlet1 etc4 ,,recipes4 ,,farina4--,heat a pint of milk and one of water1 or if preferred1 a quart of milk1 in the inner cup of a double boiler2 and when boiling1 stir in five tablespoonfuls of farina1 moistened evenly with a little milk4 ,let it boil rapidly until well set1 which will be in about five or eight minutes2 then place in the outer boiler1 and cook one hour4 ,serve cold or hot with a dressing of cream or fruit juices4 ,farina may be cooked in water alone1 but on account of its lack of nutritive elements1 it is more valuable if prepared with milk4 ,,farina ,,with ,,fig ,,sauce4--,cook the farina as in the foregoing recipe1 and serve hot with a fig sauce prepared as follows3-- ,carefully look over1 washed1 and chop or cut quite finally1 enough good figs to make a cupful4 ,stew in a pint of water1 to which has been added a tablespoonful of sugar1 until they are one homogeneous mass4 ,if the figs are not of the best quality and do not readily soften1 it is well1 after stewing for a time1 to rub them through a colander or vegetable press to break up the tough portions and make a smooth sauce4 ,put a spoonful of the hot fig sauce on each individual dish of farina1 and serve with cream or without dressing4 ,,farina ,,with ,,fresh ,,fruit4--,cook the farina as previously directed4 ,have some sliced yellow peaches1 mellow sweet apples1 or bananas in a dish1 turn the farina over them1 stir up lightly with a fork1 and serve hot with cream4 ,,molded ,,farina4--,farina to be used cold may be cooked in the same manner as before described1 with two or three tablespoonfuls of sugar added at the same time with the farina1 and when done1 molded in cups previously wet with a little cold water4 ,serve with a dressing of fruit juice1 whipped cream flavored with lemon1 or mock cream flavored with cocoanut4 ,,graham ,,grits4--,to four parts of water boiling in the inner dish of a double boiler add slowly1 so as not to stop the boiling of the water1 one part of ,graham grits4 ,stir until thickened1 then place in the outer boiler1 and steam from three to five hours4 ,serve hot with cream1 or mold in cups previously dipped in cold water1 and serve with a dressing of fruit juice4 ,the fig sauce prepared as previously directed1 is also excellent with ,graham grits4 ,,graham ,,mush ,,no4 #a4--;,good flour is the first requisite for making good ,graham mush4 ,poor ,graham flour cannot be made into first-class mush4 ,flour made from the best white winter wheat is perhaps the best4 ,it may be used either sifted or unsifted1 as preferred4 ,the proportion of flour and liquid to be used will necessarily vary somewhat with the quality of the flour1 but in general1 three parts water to one of flour will be needed4 ,too much flour not only makes the mush too thick1 but gives it an underdone taste4 ,stir the dried flour rapidly into boiling water1 7which should not cease to boil during the process71 until a thick porridge is obtained4 ,it is well to have it a little thinner at first than is desirable for serving1 as it will thicken by cooking4 ,cook slowly at least one hour4 ,a longer time makes it more digestible4 ,left-over ,graham mush is nice spread on rather shallow tins1 and simply heated quickly in a hot oven4 ,,graham ,,mush ,,no4 #b4--,moisten one pint of good ,graham flour with a pint of warm water1 or enough to make a batter thin enough to pour4 7,the quantity of water needed will vary a little with the fineness and quality of the flour47 ,pour this batter into a quart of water boiling in the inner cup of a double boiler4 ,remember to add the batter sufficiently slow1 so as not to stop the boiling of the water4 ,when thickened1 put into the outer boiler1 and cook for one hour4 ,,graham ,,mush ,,no4 #c4--,prepare in the same way as above1 using milk or part milk in the place of water4 ,left-over ,graham mush at breakfast1 which has been prepared with water1 is very nice if1 while it is still warm1 a small quantity of hot milk is well stirred into it1 and it is then set by to be reheated in a double boiler for dinner4 ,,graham ,,mush ,,with ,,dates4--,prepare a mush as for ,graham mush ,no4 #b4 ,when done1 place in the dish in which the mush is to be served1 some nice1 fresh dates from which the stones have been removed4 ,pour the mush over them1 and stir up lightly1 taking care not to break the fruit1 and serve4 ,raisins previously steamed1 or figs steamed and cut into pieces1 may be used instead of dates4 ,serve hot with cream1 or mold1 and serve cold4 ,,plum ,,porridge4--,prepare a ,graham mush as previously directed1 and when done1 add to it a cup of well-steamed raisins and sufficient rich milk to thin it to the consistency of porridge4 ,,graham ,,apple ,,mush4--,prepare a smooth apple sauce of rather tart apples4 ,sweeten it slightly1 and thin with boiling water4 ,have this mixture boiling1 and add to it ,graham flour1 either sprinkled in dry or moistened with water1 sufficient to make a well-thickened mush4 ,cook1 and serve hot with cream4 ,,granola ,,mush4--,granola1 a cooked preparation of wheat and oats1 manufactured by the ,sanatarium ,food ,co41 makes a most appetizing and quickly prepared breakfast dish4 ,into a quart of boiling water sprinkle a pint of granola4 ,cook for two or three minutes1 and serve hot with cream4 ,,granola ,,fruit ,,mush4--,prepare the mush as directed1 and stir into it1 when done1 a large cupful of nicely-steamed1 seedless raisins4 ,serve hot with cream4 ,milk may be used instead of water1 if preferred4 ,,granola ,,peach ,,mush4--,instead of the raisins as directed in the foregoing recipe1 add to the mush1 when done1 a pint of sliced yellow peaches4 ,finely-cut1 mellow sweet apples1 sliced bananas1 and blueberries may be used in a similar way4 ,,bran ,,jelly4--,select some clean wheat bran1 sprinkle it slowly into boiling water as for ,graham mush1 stirring briskly meanwhile with a wooden spoon1 until the whole is about the consistency of thick gruel4 ,cook slowly in a double boiler for two hours4 ,strain through a fine wire sieve placed over the top of a basin4 ,when strained1 reheat to boiling4 ,then stir into it a spoonful or so of sifted ,graham flour1 rubbed smooth in a little cold water4 ,boil up once2 turn into molds previously wet in cold water1 and when cool1 serve with cream or fruit juice4 ,,the ,,oat1 ,,or ,,avena4 ,,description4--,the native country of the plant from which our common varieties of the oat are derived1 is unknown4 ,oat grains have been found among the remains of the lake-dwellers in ,switzerland1 and it is probable that this plant was cultivated by the prehistoric inhabitants of ,central ,europe4 ,the ancient ,greeks and ,romans used oats1 ranking them next in value to barley1 which they esteemed above all other cereals4 ,although principally grown as food for horses1 the oat1 when divested of its husk and broken by a process of milling1 is an exceedingly nutritious and valuable article of diet for human beings2 and there is no article of food that has increased in general favor more rapidly in the last few years than this grain4 ,the ,scotch have long been famed for their large consumption of oatmeal4 ,it forms the staple article of diet for the peasantry1 to which fact is generally attributed the fine physique and uniform health for which they1 as a race1 are particularly noted4 ,it is related that ,dr4 ,johnson1 of dictionary fame1 who never lost an opportunity to disparage the ,scotch1 on one occasion defined oats as1 ,in ,scotland1 food for men2 in ,england1 food for horses4 ,he was well answered by an indignant ,scotchman who replied1 ,yes2 and where can you find such fine men as in ,scotland1 or such horses as in ,england8 ,oatmeal justly ranks high as an alimentary substance4 ,it contains about the same proportion of nitrogenous elements as wheat1 and with the exception of maize1 is richer in fatty matter than any other of the cultivated cereals4 ,in general structure the oat resembles wheat4 ,to prepare oats for food1 the husk1 which is wholly indigestible in character1 must be thoroughly removed4 ,to accomplish this1 the grain is first kiln-dried to loosen the husk1 and afterward submitted to a process of milling4 ,denuded of its integument1 the nutritive part of the grain is termed groats2 broken into finer particles1 it constitutes what is known as oatmeal2 rolled oats1 or avena1 is prepared by a process which crushes the kernels4 ,oatmeal varies also in degrees of trituration1 some kinds being ground much finer than others4 ,the more finely-ground products are sometimes adulterated with barley meal1 which is cheaper than oatmeal and less nutritious4 ,the black specks which are sometimes found in oatmeal are particles of black oats which have been ground in connection with the other4 ,oatmeal lacks the tenacity of wheaten flour1 and cannot1 without the addition of some other flour1 be made into light bread4 ,it is1 however1 largely consumed by the inhabitants of ,scotland and the north of ,england1 in the form of oatcakes4 ,the oatmeal is mixed with water1 kneaded thoroughly1 then rolled into very thin cakes1 and baked on an iron plate or griddle suspended over a fire4 ,so much1 however1 depends upon the kneading1 that it is said that the common inquiry before the engagement of a domestic servant in ,scotland1 is whether or not she is a good kneader of oatcakes4 ,the most common use of oatmeal in this country is in the form of mush or porridge4 ,for this the coarser grades of meal are preferable4 ,for people in health1 there is no more wholesome article of diet than oatmeal cooked in this way and eaten with milk4 ,for growing children1 it is one of the best of foods1 containing1 as it does1 a large proportion of bone and muscle-forming material1 while to almost all persons who have become accustomed to its use1 it is extremely palatable4 ,the time required for its digestion is somewhat longer than that of wheaten meal prepared in the same manner4 ,it is apt to disagree with certain classes of dyspeptics1 having a tendency to produce acidity1 though it is serviceable as an article of diet in some forms of indigestion4 ,the manner of its preparation for the table has very much to do with its wholesomeness4 ,indeed1 many objectionable dishes are prepared from it4 ,one of these1 called brose1 much used in ,scotland1 is made by simply stirring oatmeal into some hot liquid1 as beef broth1 or the water in which a vegetable has been boiled4 ,the result is a coarse1 pasty mass of almost raw oatmeal1 an extremely indigestible compound1 the use of which causes water brash4 ,a preparation called sowens1 or flummery1 made by macerating the husks of the oats in water from twenty-four to thirty-six hours1 until the mixture ferments1 then boiling down to the consistency of gruel1 is a popular article of food among the ,scotch and ,welsh peasantry4 ,when boiled down still more1 so it will form a firm jelly when cold1 the preparation is called budrum4 ,,preparation ,,and ,,cooking4--,oatmeal requires much cooking in order to break its starch cells2 and the coarser the meal1 the longer it should be allowed to cook4 ,a common fault in the use of oatmeal is that it is served in an underdone state1 which makes a coarse1 indigestible dish of what1 with more lengthy preparation1 would be an agreeable and nutritious food4 ,like most of the grains1 it is best put into boiling soft water1 and allowed to cook continuously and slowly4 ,it is greatly injured by stirring1 and it is therefore preferably cooked in a double boiler or closed steamer4 ,if it is necessary to use an ordinary kettle1 place it on some part of the range where the contents will only simmer2 or a hot brick may be placed under it to keep it from cooking too fast4 ,it may be cooked the day previous1 and warmed for use the same as other grains4 ,,recipes4 ,,oatmeal ,,mush4--,heat a quart of water to boiling in the inner dish of a double boiler1 sift into it one cup of coarse oatmeal1 and boil rapidly1 stirring continuously until it sets2 then place in the outer boiler1 the water in which should be boiling1 and cook three hours or longer4 ,serve with cream4 ,,oatmeal ,,fruit ,,mush4--,prepare the oatmeal as directed above1 and stir in lightly1 when dishing for the table1 some sliced mellow and juicy raw sweet apples4 ,strawberry apples and other slightly tart apples are likewise excellent for the purpose4 ,well-ripened peaches and bananas may also be used1 if care is taken to preserve the slices whole1 so as to present an appetizing appearance4 ,both this and the plain oatmeal mush are best eaten with toasted whole-wheat wafers or some other hard food4 ,,oatmeal ,,blancmange ,,no4 #a4--,soak a cupful of coarse oatmeal over night in a pint and a half of water4 ,in the morning1 beat the oatmeal well with a spoon1 and afterwards pass all the soluble portion through a fine strainer4 ,place the liquid in the inner dish of a double boiler1 and cook for half an hour4 ,turn into cups1 cool fifteen or twenty minutes1 and serve warm with cream and sugar1 or a dressing of fruit juice4 ,a lemon sauce prepared as directed on page #ced likewise makes an excellent dressing4 ,,oatmeal ,,blancmange ,,no4 #b4--,take a pint of well-cooked oatmeal1 add to it a pint of milk1 part cream if obtainable4 ,beat well together1 and strain through a fine wire sieve4 ,turn the liquid into a saucepan1 and boil for a few moments1 until it is thick enough to drop from the point of a spoon2 then turn into cups previously wet in cold water1 and mold4 ,serve with a dressing of fruit juice or whipped cream slightly sweetened and flavored with lemon4 ,,jellied ,,oatmeal4--,cook oatmeal or rolled oats with an additional cup or cup and a half of water1 and when done1 turned into cups and mold4 ,serve cold with hot cream4 ,,mixed ,,mush4--,a cup and a half of rolled wheat1 mixed with one-half cup of coarse oatmeal1 and cooked the same as oatmeal1 forms a mush preferred by some to oatmeal alone4 ,,rolled ,,oats4--,this preparation of oats should be cooked the same as oatmeal1 but requires only three parts water to one of rolled oats1 when cooked in a double boiler4 ,,oatmeal ,,with ,,apple4--,cold oatmeal which has been left over may be made into an appetising dish by molding in alternate layers with nicely-steamed tart apple1 sprinkled lightly with sugar4 ,serve with cream4 ,other cooked fruit1 such as cherries1 evaporated peaches1 and apricots may be used in the same way4 ,a very pleasing dish is made by using between the layers ripe yellow peaches and plums sliced together1 and lightly sprinkled with sugar4 ,,oatmeal ,,porridge4--,into a quart and a half of water1 which should be boiling in the inner dish of a double boiler1 sprinkle one cup of rather coarse oatmeal4 ,boil rapidly1 stirring meanwhile until the grain is set2 then place in the outer boiler1 and cook continuously for three hours or longer4 ,a half cup of cream added just before serving1 is a desirable addition4 ,,barley4 ,,description4--,barley is stated by historians to be the oldest of all cultivated grains4 ,it seems to have been the principal bread plant among the ancient ,hebrews1 ,greeks1 and ,romans4 ,the ,jews especially held the grain in high esteem1 and sacred history usually uses it interchangeably with wheat1 when speaking of the fruits of the ,earth4 ,among the early ,greeks and ,romans1 barley was almost the only food of the common people and the soldiers4 ,the flour was made into gruel1 after the following recipe3 ,dry1 near the fire or in the oven1 twenty pounds of barley flour1 then parch it4 ,add three pounds of linseed meal1 half a pound of coriander seeds1 two ounces of salt1 and the water necessary4 ,if an especially delectable dish was desired1 a little millet was also added to give the paste more cohesion and delicacy4 ,barley was also used whole as a food1 in which case it was first parched1 which is still the manner of preparing it in some parts of ,palestine and many districts of ,india1 also in the ,canary ,islands1 where it is known as gofio4 ,of this custom a lady from ,palestine writes3 ,the reapers1 during barley harvest1 take bunches of the half-ripe grain1 and singe1 or parch1 it over a fire of thorns4 ,the milk being still in the grain1 it is very sweet1 and is considered a delicacy4 ,in the time of ,charles ,i1 barley meal took the place of wheat almost entirely as the food of the common people in ,england4 ,in some parts of ,europe1 ,india1 and other ,eastern countries1 it is still largely consumed as the ordinary farinaceous food of the peasantry and soldiers4 ,the early settlers of ,new ,england also largely used it for bread making4 ,at the present day only a very insignificant quantity of barley is used for food purposes in this country1 and most of this in the unground state4 ,barley is less nutritious than wheat1 and to many people is less agreeable in flavor4 ,it is likewise somewhat inferior in point of digestibility4 ,its starch cells being less soluble1 they offer more resistance to the gastric juice4 ,there are several distinct species of barley1 but that most commonly cultivated is designated as two-rowed1 or two-eared barley4 ,in general structure1 the barley grain resembles wheat and oats4 ,simply deprived of its outer husk1 the grain is termed ,scotch milled or pot barley4 ,subjected still further to the process by which the fibrous outer coat of the grain is removed1 it constitutes what is known as pearl barley4 ,pearl barley ground into flour is known as patent barley4 ,barley flour1 owing to the fact that it contains so small a proportion of gluten1 needs to be mixed with wheaten flour for bread-making purposes4 ,when added in small quantity to whole-wheat bread1 it has a tendency to keep the loaf moist1 and is thought by some to improve the flavor4 ,the most general use made of this cereal as a food1 is in the form of pearl1 or ,scotch1 barley4 ,when well boiled1 barley requires about two hours for digestion4 ,,general ,,suggestions ,,for ,,cooking ,,barley4--,the conditions requisite for cooking barley are essentially the same as for oatmeal4 ,it is best cooked slowly4 ,four parts of water to one of grain will be needed for steaming or cooking in a double boiler1 and from four to five hours' time will be required1 unless the grain has been previously soaked for several hours1 in which case three hours will do4 ,if the strong flavor of the grain is objected to1 it may be soaked over night and cooked in fresh water4 ,this method will1 however1 be a sacrifice of some of the nutriment contained in the grain4 ,barley thus soaked will require only three parts water to one of barley for cooking4 ,,recipes4 ,,baked ,,barley4--,soak six tablespoonfuls of barley in cold water over night4 ,in the morning1 turn off the water1 and put the barley in an earthen pudding dish1 and pour three and one half pints of boiling water over it2 add salt if desired1 and bake in a moderately quick oven about two and one half hours1 or till perfectly soft1 and all the water is absorbed4 ,when about half done1 add four or five tablespoonfuls of sugar mixed with grated lemon peel4 ,it may be eaten warm1 but is very nice molded in cups and served cold with cream4 ,,pearl ,,barley ,,with ,,raisins4--,carefully look over and wash a cupful of pearl barley4 ,cook in a double boiler in five cups of boiling water for four hours4 ,just before serving1 add a cupful of raisins which have been prepared by pouring boiling water over them and allowing them to stand until swollen4 ,serve hot1 with cream4 ,,pearl ,,barley ,,with ,,lemon ,,sauce4--,pearl barley cooked in the same manner1 but without the addition of the raisins1 is excellent served with cream or with a lemon sauce prepared as directed on page #ced4 ,,rice4 ,,description4--,rice is one of the most abundantly used and most digestible of all the cereals4 ,it grows wild in ,india1 and it is probable that this is its native home4 ,it is1 however1 now cultivated in most tropical and sub-tropical climates1 and is said to supply the principal food for nearly one third of the human race4 ,it is mentioned in history several hundred years before ,christ4 ,according to ,soyer1 an old writer on foods1 the ,greeks and ,romans held rice in high esteem1 believing it to be a panacea for chest and lung diseases4 ,the grain is so largely grown and used by the ,chinese that fan1 their word for rice1 has come to enter into many compound words4 ,a beggar is called a tou-fan-tee1 that is1 the rice-seeking one4 ,the ordinary salutation1 ,che-fan1 which answers to our ,how do you do8 means1 ,have you eaten your rice8 ,rice requires a wet soil1 and the fields in which the grain is raised1 sometimes called paddy fields1 are periodically irrigated4 ,before ripening1 the water is drained off1 and the crop is then cut with a sickle1 made into shocks1 stacked1 threshed1 and cleaned1 much like wheat4 ,the rice kernel is inclosed within two coverings1 a course outer husk1 which is easily removed1 and an inner1 reddish1 siliceous coating4 ,paddy is the name given in ,india to the rice grain when inclosed in its husk4 ,the same is termed rough rice in this country4 ,the outer husk of the rice is usually removed in the process of threshing1 but the inner red skin1 or hull1 adheres very closely1 and is removed by rubbing and pounding4 ,the rough rice is first ground between large stones1 and then conveyed into mortars1 and pounded with iron-shod pestles4 ,thence1 by fanning and screening1 the husk is fully removed1 and the grain divided into three different grades1 whole1 middlings1 and small whole grains1 and polished ready for market4 ,the middlings consist of the larger broken pieces of the grain2 the small rice1 of the small fragments mixed with the chit of the grain4 ,the broken rice1 well dried1 is sometimes ground into flour of different degrees of fineness4 ,the small rice is much sweeter and somewhat superior in point of nutritive value to the large or head rice usually met with in commerce4 ,rice is characterized by a large percentage of starch1 and is so deficient in other food elements that if used alone1 unless consumed in very large quantities1 it will not furnish the requisite amount of nitrogenous material necessary for a perfect health food4 ,for this reason1 it is necessary to supplement its use with some other food containing an excess of nitrogenous elements1 as peas1 beans1 milk1 etc4 ,associated with other articles rich in albuminous elements1 rice is exceedingly valuable1 and one of the most easily digested foods4 ,boiled or steamed rice requires but a little over one hour for digestion4 ,,preparation ,,and ,,cooking4--,rice needs to be thoroughly washed to remove the earthy taste it is so apt to have4 ,a good way to do this is to put it into a colander1 in a deep pan of water4 ,rub the rice well with the hands1 lifting the colander in and out the water1 and changing the water until it is clear2 then drain4 ,in this way the grit is deposited in the water1 and the rice left thoroughly clean4 ,the best method of cooking rice is by steaming it4 ,if boiled in much water1 it loses a portion of its already small percentage of nitrogenous elements4 ,it requires much less time for cooking than any of the other grains4 ,like all the dried grains and seeds1 rice swells in cooking to several times its original bulk4 ,when cooked1 each grain of rice should be separate and distinct1 yet perfectly tender4 ,,recipes4 ,,steamed ,,rice4--,soak a cup of rice in one and a fourth cups of water for an hour1 then add a cup of milk1 turn into an earthen dish suitable for serving it from at table1 and place in a steam-cooker or a covered steamer over a kettle of boiling water1 and steam for an hour4 ,it should be stirred with a fork occasionally1 for the first ten or fifteen minutes4 ,,boiled ,,rice 7,japanese method74--,thoroughly cleanse the rice by washing in several waters1 and soak it overnight4 ,in the morning1 drain it1 and put to cook in an equal quantity of boiling water1 that is1 a pint of water for a pint of rice4 ,for cooking1 a stewpan with tightly fitting cover should be used4 ,heat the water to boiling1 then add the rice1 and after stirring1 put on the cover1 which is not again to be removed during the boiling4 ,at first1 as the water boils1 steam will puff out freely from under the cover1 but when the water has nearly evaporated1 which will be in eight to ten minutes1 according to the age and quality of the rice1 only a faint suggestion of steam will be observed1 and the stewpan must then be removed from over the fire to some place on the range1 where it will not burn1 to swell and dry for fifteen or twenty minutes4 ,rice to be boiled in the ordinary manner requires two quarts of boiling water to one cupful of rice4 ,it should be boiled rapidly until tender1 then drained at once1 and set in a moderate oven to become dry4 ,picking and lifting lightly occasionally with a fork will make it more flaky and dry4 ,care must be taken1 however1 not to mash the rice grains4 ,,rice ,,with ,,fig ,,sauce4--,steam a cupful of best rice as directed above1 and when done1 serve with a fig sauce prepared as directed on page #hi4 ,dish a spoonful of the fig sauce with each saucer of rice1 and serve with plenty of cream4 ,rice served in this way requires no sugar for dressing1 and is a most wholesome breakfast dish4 ,,orange ,,rice4--,wash and steam the rice according to directions already given4 ,prepare some oranges by separating into sections and cutting each section in halves1 removing the seeds and all the white portion4 ,sprinkle the oranges lightly with sugar1 and let them stand while the rice is cooking4 ,serve a portion of the orange on each saucerful of rice4 ,,rice ,,with ,,raisins4--,carefully wash a cupful of rice1 soak it1 and cook as directed for ,steamed ,rice4 ,after the rice has began to swell1 but before it has softened1 stir into it lightly1 using a fork for the purpose1 a cupful of raisins1 or ,zante currents4 ,serve with cream4 ,,rice ,,with ,,peaches4--,steam the rice as previously directed1 and when done1 serve with cream and a nicely ripened peach pared and sliced on each individual dish4 ,,browned ,,rice4--,spread a cupful of rice on a shallow baking tin1 and put into a moderately hot oven to brown4 ,it will need to be stirred frequently to prevent burning and to secure a uniformity of color4 ,each rice kernel1 when sufficiently browned1 should be of a yellowish brown1 about the color of ripened wheat4 ,steam the same as directed for ordinary rice1 using only two cups of water for each cup of browned rice1 and omitting the preliminary soaking4 ,when properly cooked1 each kernel will be separated1 dry1 and mealy4 ,rice prepared in this manner is undoubtedly more digestible than when cooked without browning4 ,,rye4 ,,description4--,rye is much more largely grown and used in ,european countries that in ,america4 ,in appearance it closely resembles wheat1 although somewhat darker in color and smaller in size4 ,bread made from rye constitutes the staple food of the people in many parts of ,europe4 ,in nutritive value such bread nearly equals that made from wheat1 but it has an acid taste not relished by persons unaccustomed to its use4 ,rye is found in market deprived of its husk and crushed or rolled1 and also in the form of meal and flour4 ,,recipes4 ,,rolled ,,rye4--,into three parts water boiling in the inner dish of a double boiler1 stir one part rolled rye4 ,boil rapidly until set1 stirring meanwhile1 then place in the outer boiler1 and cook for three or more hours4 ,,rye ,,mush4--,stir a cupful of rye meal to a smooth batter with a cupful of water1 then turn it slowly into three cupfuls of water1 which should be boiling on the range1 in the inner dish of a double boiler4 ,stir until thickened1 then place in the outer boiler1 and cook for an hour or longer4 ,,maize1 ,,or ,,indian ,,corn4 ,,description4--,there can be little doubt that maize is of ,american origin4 ,the discoverers of the new world found it cultivated by the aborigines1 and from the fact that corn was the generic term then largely used to designate grain 7in old ,english1 corn means grain71 they named it ,indian corn4 ,since that time it has been carried to nearly every part of the globe1 and probably it is more extensively used than any other one of the cereals1 with the exception of rice4 ,this is undoubtedly due to the fact that it is the most prolific of the grains1 and is adapted to the widest range of climate4 ,maize was the chief food of the slaves of ,brazil1 as it used to be of those in our own ,southern ,states1 and is very largely consumed in ,mexico and ,peru4 ,it was used very little in ,europe until the ,irish famine in #ahdg2 since then1 it has become a staple food with the poorer classes4 ,the varieties of corn are almost too numerous to be counted4 ,for general purposes1 however1 they may be classified as field corn1 sweet corn1 and pop corn4 ,corn is characterized by an excess of fatty matter1 containing upwards of three times the amount of that element to be found in wheat4 ,corn requires stronger powers of digestion than wheat1 and is unsuited to some stomachs4 ,the skin of the corn kernel is thin1 and when subjected to milling processes1 is included in the grinding4 ,when well ground1 it can be digested1 with the exception of the siliceous coating4 ,sweet corn and some of the field varieties1 form a nutritious and favorite food while green4 ,the mature grain is used in many forms4 ,the whole grain1 hulled1 is an agreeable food4 ,hulled1 broken1 or split to various degrees of fineness1 it is known according to the size to which the grain has been reduced as hominy1 fine hominy1 or grits2 or1 if finer still1 as samp4 ,subjected to a process of still finer trituration1 it forms meal4 ,cornstarch consists of the farinaceous portions of the grain4 ,on account of the large proportion of fatty matter contained in maize1 it acquires1 if kept for some time and unpleasant1 rancid taste1 occasioned by the usual change which takes place in fat when exposed to the atmosphere4 ,the new process granular meal1 which is prepared from corn dried for a long period before grinding1 becomes rank less quickly than that ground in the old way4 ,maize meal is very largely consumed in the form of mush or porridge4 ,this1 in ,ireland1 is termed stirabout2 in ,italy it is called polenta2 and in ,british ,honduras it is known as corn lob4 ,,general ,,suggestions ,,for ,,cooking4--,most of the various preparations from maize require prolonged cooking to render them wholesome2 this is equally true respecting mushes prepared from samp or meal1 a dish which unfortunately some cook in bygone days saw fit to term hasty pudding4 ,unthinking people since1 supposing it to have been so named because of the little time required to cook it1 have commonly prepared it in fifteen or twenty minutes1 whereas from one to two hours1 or even longer1 are necessary to cook it properly4 ,hulled corn1 hominy1 and grits1 all require prolonged cooking4 ,the time for cooking these preparations may be somewhat lessened if they are previously soaked over night4 ,they should1 however1 be cooked in the same water in which they are soaked4 ,,recipes4 ,,corn ,,meal ,,mush4--stir together one pint of cornmeal1 one tablespoonful of flour1 and one pint of cold milk4 ,turn this slowly1 stirring well meanwhile1 into one quart of boiling water1 which should not cease to boil during the introduction of the batter4 ,cook three or four hours4 ,if milk is not obtainable1 water alone may be used1 in which case two tablespoonfuls of flour will be needed4 ,cook in a double boiler4 ,,corn ,,meal ,,mush ,,with ,,fruit4--,mush prepared in the above manner may have some well-steamed raisins or chopped figs added to it just before serving4 ,,corn ,,meal ,,cubes4--,left-over corn meal mush may be made into an appetizing dish by first slicing into rather thick slices1 then cutting into cubes about one inch squares4 ,put the cubes into a tureen and turn over them a quantity of hot milk or cream4 ,cover the dish1 let them stand until thoroughly heated through1 then serve4 ,,browned ,,mush4--,slice cold corn meal mush rather thin1 brush each slice with thick1 sweet cream1 and brown in a moderate oven until well heated through4 ,,samp4--,use one part of samp to four and one half parts of boiling water4 ,it is the best plan to reserve enough of the water to moisten the samp before adding it to the boiling water1 as it is much less likely to cook in lumps4 ,boil rapidly1 stirring continuously1 until the mush has well set1 then slowly for from two to three hours4 ,,cerealine ,,flakes4--,into one measure of boiling liquid stir an equal measure of cerealine flakes1 and cook in a double boiler from one half to three fourths of an hour4 ,,hulled ,,corn4--,to ,hull the ,corn4--,put enough wood ashes into a large kettle to half fill it2 then nearly fill with hot water1 and boil ten minutes4 ,drain off the water from the ashes1 turn it into a kettle1 and pour in four quarts of clean1 shelled field corn1 white varieties preferred4 ,boil till the hulls rub off4 ,skim the corn out of the lye water1 and put it into a tub of fresh cold water4 ,to remove the hulls1 scrub the corn well with a new stiff brush broom kept for the purpose1 changing the water often4 ,put through half a dozen or more waters1 and then take the corn out by handfuls1 rubbing each well between the hands to loosen the remaining hulls1 and drop again into clear water4 ,pick out all hulls4 ,cleanse the corn through several more waters if it is to be dried and kept before using4 ,well hulled corn is found in the markets4 ,to ,cook4--,if it is to be cooked at once1 it should be parboiled in clear water twice1 and then put into new water and cooked till tender4 ,it should be nearly or quite dry when done4 ,it may be served with milk or cream4 ,,coarse ,,hominy4--,for coarse hominy use four parts of water or milk and water to one of grain4 ,it is best steamed or cooked in a double boiler1 though it may be boiled in a kettle over a slow fire4 ,the only objection to this method is the need of frequent stirring to prevent sticking1 which breaks and mashes the hominy4 ,from four to five hours' slow cooking will be necessary1 unless the grain has been previously soaked2 then about one hour less will be required4 ,,fine ,,hominy ,,or ,,grits4--,this preparation is cooked in the same manner as the foregoing1 using three and one half or four parts of water to one of the grain4 ,four or five hours will be necessary for cooking the unsoaked grits4 ,,popped ,,corn4--,the small1 translucent varieties of maize known as pop corn1 possessed the property1 when gently roasted1 of bursting open1 or turning inside out1 a process which is owing to the following facts3 ,corn contains an excess of fatty matter4 ,by proper means this fat can be separated from the grain1 and it is then a thick1 pale oil4 ,when oils are heated sufficiently in a vessel closed from the air1 they are turned into gas1 which occupies many times the bulk of the oil4 ,when pop corn is gradually heated1 and made so hot that the oil inside of the kernel turns to gas1 being unable to escape through the hull of the kernel1 the pressure finally becomes strong enough to burst the grain1 and the explosion is so violent as to shatter it in a most curious manner4 ,popped corn forms an excellent food1 the starch of the grain being will cooked4 ,it should1 however1 be eaten in connection with other food at mealtime1 and not as a delicacy between meals4 ,ground pop corn is considered a delectable dish eaten with milk or cream2 it also forms the base of several excellent puddings4 ,to pop the corn1 shell and place in a wire popper over a bed of bright coals1 or on the top of a hot stove2 stir or shake continuously1 so that each kernel may be subjected to the same degree of heat on all sides1 until it begins to burst open4 ,if a popper is not attainable1 a common iron skillet covered tightly1 and very lightly oiled on the bottom1 may be used for the purpose4 ,the corn must be very dry to begin with1 and if good1 nearly every kernel will pop open nicely4 ,it should be used within twenty-four hours after popping4 ,,macaroni4 ,,description4--,macaroni is a product of wheat prepared from a hard1 clean1 glutenous grain4 ,the grain is ground into a meal called semolina1 from which the bran is excluded4 ,this is made into a tasty dough by mixing with hot water in the proportion of two thirds semolina to one third water4 ,the dough after being thoroughly mixed is put into a shallow vat and kneaded and rolled by machinery4 ,when well rolled1 it is made to assume varying shapes by being forced by a powerful plunger through the perforated head of strong steel or iron cylinders arranged above a fire1 so that the dough is partially baked as it issues from the holes4 ,it is afterwards hung over rods or laid upon frames covered with cloth1 and dried4 ,it is called by different names according to its shape4 ,if in the shape of large1 hollow cylinders1 it is macaroni2 if smaller in diameter1 it is spaghetti2 if fine1 vermicelli2 if the paste is cut into fancy patterns1 it is termed pasta d',italia4 ,macaroni was formerly made only in ,italy1 but at present is manufactured to a considerable extent in the ,united ,states4 ,the product1 however1 is in general greatly inferior to that imported from ,italy1 owing to the difference in the character of the wheat from which it is made1 the ,italian macaroni being produced from a hard1 semi-translucent wheat1 rich in nitrogenous elements1 and which is only grown successfully in a hot climate4 ,like all cereal foods1 macaroni should be kept in a perfectly dry storeroom4 ,,to ,,select ,,macaroni4--,good macaroni will keep in good condition for years4 ,it is rough1 elastic1 and hard2 while the inferior article is smooth1 soft1 breaks easily1 becomes moldy with keeping4 ,inferior macaroni contains a large percentage of starch1 and but a small amount of gluten4 ,when put into hot water1 it assumes a white1 pasty appearance1 and splits in cooking4 ,good macaroni when put into hot water absorbs a portion of the water1 swells to nearly double its size1 but perfectly retains its shape4 ,inferior macaroni is usually sold a few cents cheaper per pound than the genuine article4 ,it contains a much smaller amount of gluten4 ,the best quality of any shape one pleases can be bought in most markets for ten or fifteen cents a pound4 ,,to ,,prepare ,,and ,,cook ,,macaroni4--,do not wash macaroni4 ,if dusty1 wipe with a clean1 dry cloth4 ,break into pieces of convenient size4 ,always put to cook in boiling liquid1 taking care to have plenty of water in the saucepan 7as it absorbs a large quantity71 and cook until tender4 ,the length of time required may vary from twenty minutes1 if fresh1 to one hour if stale4 ,when tender1 turn into a colander and drain1 and pour cold water through it to prevent the tubes from sticking together4 ,the fluid used for cooking may be water1 milk1 or a mixture of both2 also soup stock1 tomato juice1 or any preferred liquid4 ,macaroni serves as an important adjunct to the making of various soups1 and also forms the basis of other palatable dishes4 ,,recipes4 ,,home-,,made ,,macaroni4--,to four cupfuls of flour1 add one egg well beaten1 and enough water to make a dough that can be rolled4 ,roll thin on a breadboard and cut into strips4 ,dry in the sun4 ,the best arrangement for this purpose is a wooden frame to which a square of cheese-cloth has been tightly tacked1 upon which the macaroni may be laid in such a way as not to touch1 and afterwards covered with a cheese-cloth to keep off the dust during the drying4 ,,boiled ,,macaroni4--,break sticks of macaroni into pieces about an inch in length1 sufficient to fill a large cup2 put it into boiling water and cook until tender4 ,when done1 drained thoroughly1 then add a pint of milk1 part cream if it can be afforded1 a little salt and one well-beaten egg2 stir over the fire until it thickens1 and serve hot4 ,,macaroni ,,with ,,cream ,,sauce4--,cook the macaroni as directed in the proceeding1 and serve with a cream sauce prepared by heating a scant pint of rich milk to boiling1 in a double boiler4 ,when boiling1 add a heaping tablespoonful of flour1 rubbed smoothed in a little milk and one fourth teaspoonful of salt4 ,if desired1 the sauce may be flavored by steeping in the milk before thickening for ten or fifteen minutes1 a slice of onion or a few bits of celery1 and then removing with a fork4 ,,macaroni ,,with ,,tomato ,,sauce4--,break a dozen sticks of macaroni into two-inch lengths1 and drop into boiling milk and water1 equal parts4 ,let it boil for an hour1 or until perfectly tender4 ,in the meantime prepare the sauce by rubbing a pint of stewed or canned tomatoes through a colander to remove all seeds and fragments4 ,heat to boiling1 thicken with a little flour2 a tablespoonful to the pint will be about the requisite proportion4 ,add salt and if desired1 a half cup of very thin sweet cream4 ,dish the macaroni into individual dishes1 and serve with a small quantity of the sauce poured over each dish4 ,,macaroni ,,baked ,,with ,,granola4--,break macaroni into pieces about an inch in length sufficient to fill a large cup1 and cook until tender in boiling milk and water4 ,when done1 drain and put a layer of the macaroni in the bottom of an earthen pudding dish1 and sprinkle over it a scant teaspoonful of granola4 ,add a second and third layer and sprinkle each with granola2 then turn over the whole a custard sauce prepared by mixing together a pint of milk1 the well beaten yolks of two eggs or one whole egg1 and one-fourth of a teaspoonful of salt4 ,care should be taken to arrange the macaroni in layers loosely1 so that the sauce will readily permeate the whole4 ,bake for a few minutes only1 until the custard has well set1 and serve4 ,,eggs ,,and ,,macaroni4--,break fifteen whole sticks of macaroni into two-inch lengths1 and put to cook in boiling water4 ,while the macaroni is cooking1 boil the yolks of four eggs until mealy4 ,the whole egg may be used if caught so the yolks are mealy in the whites simply jellied1 not hardened4 ,when the macaroni is done1 drain and put a layer of it arranged loosely in the bottom of an earthen pudding dish4 ,slice the cooked egg yolks and spread a layer of them over the macaroni4 ,fill the dish with alternate layers of macaroni and egg1 taking care to have the top layer of macaroni4 ,pour over the whole a cream sauce prepared as follows3 ,heat one and three fourths cup of rich milk to boiling1 add one fourth teaspoonful of salt and one heaping spoonful of flour rubbed smooth in a little cold milk4 ,cook until thickened1 then turn over the macaroni4 ,sprinkle the top with grated bread crumbs1 and brown in a hot oven for eight or ten minutes4 ,serve hot4 ,,table ,,topics4 ,sir ,isaac ,newton1 when writing his grail work1 ,principia1 lived wholly upon a vegetable1 diet4 ,,robert ,,collyer once remarked2 ,one great reason why ,i never had a really sick day in my life was that as boy ,i lived on oatmeal and milk and brown bread1 potatoes and a bit of meat when ,i could get it1 and then oatmeal again4 ,,hot-,,weather ,,diet4--,the sultry period of our summer1 although comparatively slight and of short duration1 is nevertheless felt by some people to be extremely oppressive1 but this is mainly due to the practice of eating much animal food or fatty matters1 conjoined as it often is with the habit of drinking freely of fluids containing more or less alcoholics4 ,living on cereals1 vegetables1 and fruits1 and abstaining from alcoholic drinks1 the same persons would probably enjoy the temperature1 and be free from the thirst which is the natural result of consuming needlessly heating food4--,sir ,henry ,thompson4 ,mistress 7arranging for dinner7--,didn't the macaroni come from the grocer's1 ,bridget8 ,bridget--,yis1 mum1 but oi sint it back4 ,every won av thim leetle stims wuz impty4 ,some years since1 a great railroad corporation in the ,west1 having occasion to change the gauge of its road throughout a distance of some five hundred miles1 employed a force of #c1jjj workmen upon the job1 who worked from very early in the morning until late at night4 ,alcoholic drinks were strictly prohibited1 but a thin gruel made of oatmeal and water was kept on hand and freely partaken of by the men to quench their thirst4 ,the results were admirable2 not a single workmen gave out under the severe strain1 and not one lost a day from sickness4 ,thus this large body of men were kept well and in perfect strength and spirits1 and the work was done in considerably less time than that counted on for its completion4 ,in ,scotch households oatmeal porridge is as inevitable as breakfast itself1 except perhaps on ,sundays1 as this anecdote will illustrate4 ,a mother and child were passing along a street in ,glasgow1 when this conversation was overheard3-- ,what day is the morn1 mither8 ,sabbath1 laddie4 ,an' will wi hae tea to breakfast1 mither8 ,aye1 laddie1 gin we're spared4 ,an' gin we're no spared1 will we hae parrich8 ,,breadstuffs ,,and ,,breadmaking ,although the grains form most nutritious and palatable dishes when cooked in their unground state1 this is not always the most convenient way of making2 use of them4 ,mankind from earliest antiquity has sought to give these wonderful products of nature a more portable and convenient form by converting them into what is termed bread1 a word derived from the verb bray1 to pound1 beat1 or grind small1 indicative of the ancient manner of preparing the grain for making bread4 ,probably the earliest form of bread was simply the whole grain moistened and then exposed to heat4 ,afterward1 the grains were roasted and ground1 or pounded between stones1 and unleavened bread was made by mixing this crude flour with water1 and baking in the form of cakes4 ,among the many ingenious arrangements used by the ancients for baking this bread1 was a sort of portable oven in shape something like a pitcher1 in the inside of which a fire was made4 ,when the oven was well heated1 a paste made of meal and water was applied to the outside4 ,such bread was baked very quickly and taken off in small1 thin sheets like wafers4 ,a flat cake was the common form in which most of the bread of olden times was baked2 being too brittle to be cut with a knife1 the common mode of dividing it was by breaking and hence the expression breaking bread so common in ,scripture4 ,various substances have been and are employed for making this needful article4 ,until the last few decades1 barley was the grain most universally used4 ,chestnuts1 ground to a flour1 are made into bread in regions where these nuts abound4 ,quite recently1 an immense peanut crop in the ,southern ,states was utilized for bread-making purposes4 ,in ancient times1 the ,thracians made to bread from a flour made from the water coltran1 a prickly root of triangular form4 ,in ,syria1 mulberries were dried and grounded to flour4 ,rice1 moss1 palm tree piths1 and starch producing roots are used by different nationalities in the preparation of bread4 ,in many parts of ,sweden1 bread is made from dried fish1 using one half fish flour and one half barley flour2 and in winter1 flour made from the bark of trees is added4 ,desiccated tomatoes1 potatoes1 and other vegetables are also mixed with the cereals for bread-making4 ,in ,india1 the lower classes make their bread chiefly from millet4 ,moss bread is made in ,iceland from the reindeer moss1 which toward autumn becomes soft1 tender1 and moist1 with a taste like wheat bran4 ,it contains a large quantity of starch1 and the ,icelanders gather1 dry1 pulverize it1 and thus prepare it for bread-making4 ,the ancient ,egyptians often made their bread from equal parts of the whole grain and meal4 ,the breadstuff's most universally used among civilized nations at the present time are barley1 rye1 oats1 maize1 buckwheat1 rice1 and wheat1 of which the last has acquired a decided preference4 ,if made in the proper manner and from suitable material1 bread is1 with the exception of milk1 the article best fitted for the nourishment of the body1 and if need be1 can supply the place of all other foods4 ,good bread does not cloy the appetite as do many other articles of food1 and the simplest bill of fare which includes light1 wholesome bread1 is far more satisfying than an elaborate meal without it4 ,were the tables of our land supplied with good1 nutritious1 well-baked bread1 there would be less desire for cake1 pastry1 and other indigestible particles1 which1 under the present system of cookery1 are allowed to compensate for the inferior quality and poor preparation of more wholesome foods4 ,bread has been proverbially styled the staff of life4 ,in nearly all ancient languages the entomology of the word bread signifies all1 indicating2 that the bread of earlier periods was in truth what it should be at the present time1--a staff upon which all the functions of life might with safety depend4 ,notwithstanding the important part bread was designed to play in the economy of life1 it would be hardly possible to mention another aliment which so universally falls below the standard either through the manner of its preparation or in the material used4 ,bread1 to answer the requirements of a good1 wholesome article of food1 beside being palatable1 must be light1 porous1 and friable1 so that it can be easily insalivated and digested4 ,it should not contain ingredients which will in any way be injurious if taken into the system1 but should contain as many as possible of the elements of nutrition4 ,wheat1 the substance from which bread is most generally made1 contains all the necessary food elements in proper proportions to meet the requirements of nutrition1 and bread should also contain them4 ,the flour1 however1 must be made from the whole grain of the wheat1 with the exception of the outer husk4 ,what is ordinarily termed fine flour has a large part of the most nutritive properties of the grain left out1 and unless this deficiency is made up by other foods1 the use of bread made from such material will leave the most vital tissues of the body poorly nourished1 and tend to produce innumerable bad results4 ,people who eat bread made from fine white flour naturally crave the food elements which have been eliminated from the wheat1 and are thus led to an excessive consumption of meat1 and the nerve-starvation and consequent irritability thus induced may also lead to the use of alcoholic drinks4 ,we believe that one of the strongest barriers women could erect against the inroads of intemperance would be to supply the tables of the land with good bread made from flour of the entire wheat4 ,the superiority of bread made from the entire wheat or unbolted meal has been attested by many notable examples in history4 ,in ,england1 under the administration of ,william ,pitt1 there was for several years such a scarcity of wheat that to make it hold out longer1 a law was passed by ,parliament that the army should be supplied with bread made of unbolted flour4 ,this occasioned much murmuring on the part of the soldiers1 but nevertheless the health of the army improved so greatly as to be a subject of surprise4 ,the officers and the physicians at last publicly declared that the soldiers had never before been so robust and healthy4 ,according to the eminent ,prof4 ,liebig1 whole-wheat bread contains #fj per cent more of the phosphate or bone forming material than does meat1 and #bjj per cent more gluten than white bread4 ,to the lack of these elements in a food so generally used as white flour bread1 is undoubtedly due the great prevalence of early decaying teeth1 rickets1 and other bone diseases4 ,indeed1 so many are the evils attendant upon a continued use of fine flour bread that we can in a great measure agree with a writer of the last century who says1 in a quaint essay still to be seen at the ,british ,museum1 that fine flour1 spirituous liquors1 and strong ale-house beer are the foundations of almost all the poverty and all the evils that affect the labouring part of mankind4 ,bread made from the entire wheat is looked upon with far more favor than formerly1 and it is no longer necessary to use the crude products of the grain for its manufacture1 since modern invention has worked such a revolution in milling processes that it is now possible to obtain a fine flour containing all the nutritious elements of the grain4 ,the old-time millstone has been largely superceded by machinery with which the entire grain may be reduced to fine flour without the loss of any of its valuable properties4 ,to be sure1 the manufacture of fine white flour of the old sort1 is still continued1 and doubtless will be continued so long as color takes precedence over food value4 ,the improved processes of milling have1 however1 enabled the millers to utilize a much larger proportion of the nutritious elements of the grain than formerly1 and still preserve that whiteness is so pleasing to many consumers4 ,although it is true that there are brands of white flour which possess a large percentage of the nutrient properties of the wheat1 it is likewise true that flour which contains all the nutritive elements is not white4 ,of flours made from the entire grain there are essentially two different varieties1 that which is termed unbolted wheat meal or ,graham flour1 and that called wheat-berry1 whole-wheat1 or entire-wheat flour4 ,the principal difference between the two consists in the preliminary treatment of the wheat kernel before reduction1 ,graham flour containing more or less of the flinty bran1 which is wholly innutritious and to a sensitive stomach somewhat irritating4 ,in the manufacture of whole or entire-wheat flour1 the outer1 flinty bran is first removed by special machinery1 and then the entire grain pulverized1 by some of approved method1 to different grades of fineness4 ,the absence of the indigestible bran renders the entire-wheat flour superior in this respect to ,graham1 though for many persons the latter is to preferred4 ,,how ,,to ,,select ,,flour4--,the first requisite in the making of good bread is good flour4 ,the quality of a brand of flour will of course depend much upon the kind of grain from which it is prepared--whether new or old1 perfect1 or deteriorated by rust1 mold1 or exposure1 and also upon the thoroughness with which it has been cleansed from dust1 chaff1 and all foreign substances1 as well as upon the method by which it is ground4 ,it is not possible to judge with regard to all these particulars by the appearance of the flour1 but in general1 good flour will be sweet1 dry1 and free from any sour or musty smell or taste4 ,take up a handful1 and if it falls from the hand light and elastic1 it is pretty sure to be good4 ,if it will retain the imprint of the fingers and falls and a compact mass or a damp1 clammy1 or sticky to the touch1 it is by no means the best4 ,when and knead a little of it between the fingers2 if it works soft and sticky1 it is poor4 ,good flour1 when made into dough1 is elastic1 and will retain its shape4 ,this elastic property of good flour is due to the gluten which it contains4 ,the more gluten and the stronger it is1 the better the flour4 ,the gluten of good flour will swell to several times its original bulk1 while that of poor flour will not4 ,in buying white flour1 do not select that which is pure white with a bluish tinge1 but that which is of a creamy1 yellowish-white tint4 ,while the kinds of flour that contain the entire nutritive properties of the wheat will necessarily be darker in color1 we would caution the reader not to suppose that because flour is dark in color it is for that reason good1 and rich in nutritive elements4 ,there are many other causes from which flour may be dark1 such as the use of uncleansed or dark varieties of wheat1 and the large admixture of bran and other grains2 many unscrupulous millers and flour dealers make use of this fact to palm off upon their unsuspecting customers an inferior article4 ,much of the so-called ,graham flour is nothing more than poor flour mixed with bran1 and is in every way inferior to good white flour4 ,fine flour or made from the entire wheat may generally be distinguished from a spurious article by taking a small portion into the mouth and chewing it4 ,raw flour made from the entire grain has a sweet taste1 and a rich1 nutty flavor the same as that experienced in chewing a whole grain of wheat1 and produces a goodly quantity of gum or gluten1 while a spurious article tastes flat and insipid like starch1 or has a bitter1 pungent taste consequent upon the presence of impurities4 ,this bitter taste is noticeable in bread made from such flour4 ,a given quantity of poor flour will not make as much bread as the same quantity of good flour1 so that adulteration may also be detected in this way4 ,doubtless much of the prejudice against the use of whole-wheat flour has arisen from the use of a spurious article4 ,as it is not always possible to determine accurately without the aid of chemistry and a microscope whether flour is genuine1 the only safe way is to purchase the product of reliable mills4 ,it is always best to obtain a small quantity of flour first1 and put it to the test of bread-making2 then1 if satisfactory1 purchase that brand so long as it proves good4 ,it is true economy to buy a flour known to be good even though it may cost more than some others4 ,it is not wise to purchase too large a quantity at once unless one has exceptionally good facilities for storage1 as flour is subject to many deteriorating influences4 ,it is estimated that a barrel of good flour contains sufficient bread material to last one person one year2 and from this standard it can be easily estimated in what proportion it is best to purchase4 ,,to ,,keep ,,flour4--,flour should always be kept in a tight receptacle1 and in a cool1 dry1 well-ventilated place4 ,it should not be allowed to remain in close proximity to any substances of strong odor1 as it very readily absorbs odors and gaseous impurities4 ,a damp atmosphere will cause it to absorb moisture1 and as a result the gluten will lose some of its tenacity and become sticky1 and bread made from the flour will be coarser and inferior in quality4 ,flour which has absorbed dampness from any cause should be sifted into a large tray1 spread out thin and exposed to the hot sun1 or placed in a warming oven for a few hours4 ,,deleterious ,,adulterations ,,of ,,flour4--,besides the fraud frequently practiced of compounding whole-wheat flour from inferior mill products1 white flour is sometimes adulterated--more commonly1 however1 in ,european countries that in this--with such substances as alum1 ground rice1 plaster of ,paris1 and whiting4 ,alum is doubtless the most commonly used of all these substances1 for the reason that it gives the bread a whiter color and causes the flour to absorb and retain a larger amount of water than it would otherwise hold4 ,this enables the user to make1 from an inferior brand of flour1 bread which resembles that made from a better quality4 ,such adulteration is exceedingly injurious1 as are other mineral substances used for a similar purpose4 ,the presence of alum in flour or bread may be detected in the following way3 ,macerate a half slice of bread in three or four tablespoonfuls of water2 strain off the water1 and add to it twenty drops of a strong solution of logwood1 made either from the fresh chips or the extract4 ,then add a large teaspoonful of a strong solution of carbonate of ammonium4 ,if alum is present1 the mixture will change from pink to lavender blue4 ,the ,journal of ,trade gives the following simple mode of testing for this adulterant3 ,persons can test the bread they buy for themselves1 by taking a piece of it and soaking it in water4 ,take this water and mix it with an equal part of fresh milk1 and if the bread contains alum1 the mixture will coagulate4 ,if a better test is required1 boil the mixture1 and it will form perfect clot4 ,whiting can be detected by dipping the ends of the thumb and forefinger in sweet oil and rubbing the flour between them4 ,if whiting is present1 the flour will become sticky like putty1 and remain white2 whereas pure flour1 when so rubbed1 becomes darker in color1 but not sticky4 ,plaster of ,paris1 chalk1 and other alkaline adulterants may be detected by a few drops of lemon juice3 if either be present1 effervescence will take place4 ,,chemistry ,,of ,,bread-,,making4--,good flour alone will not insure good bread4 ,as much depends upon its preparation as upon the selection of material2 for the very best of flour may be transformed into the poorest of bread through improper or careless preparation4 ,good bread cannot be produced at random4 ,it is not the fruit of any luck or chance1 but the practical result of certain fixed laws and principles to which all may conform4 ,the first step in the conversion of flour into bread is to incorporate with it a given amount of fluid1 by which each atom of flour is surrounded with a thin film of moisture1 in order to hydrate the starch1 to dissolve the sugar and albumen1 and to develop the adhesiveness of the gluten1 thus binding the whole into one coherent mass termed dough1 a word from a verb meaning to wet or moisten4 ,if nothing more be done1 and this simple form of dough be baked1 the starch granules will be ruptured by the heat and thus properly prepared for food2 but the moistening will have developed the glue-like property of the gluten to the extent of firmly cementing the particles of flour together1 so that the mass will be hard and tough1 and almost incapable of mastication4 ,if1 however1 the dough be thoroughly kneaded1 rolled very thin1 made into small cakes1 and then quickly baked with sufficient heat1 the result will be a brittle kind of bread termed unleavened bread1 which1 although it requires a lengthy process of mastication1 is more wholesome and digestible than soft bread1 which is likely to be swallowed insufficiently insalivated4 ,the gluten of wheat flour1 beside being adhesive1 is likewise remarkably elastic4 ,this is the reason why wheat flour is much more easily made into light bread than the product of other cereals which contain less or a different quality of gluten4 ,now if while the atoms of flour are supplied with moisture1 they are likewise supplied with some form of gaseous substance1 the elastic walls of the gluten cells will become distended1 causing the dough to rise1 or grow in bulk1 and at the same time become light1 or porous1 in texture4 ,this making of bread light is usually accomplished by the introduction of air into the dough1 or by carbonic acid gas generated within the mass1 either before or during the baking1 by a fermentative or chemical process4 ,when air is the agency used1 the gluten1 by its glue-like properties1 catches and retains the air for a short period2 and if heat is applied before the air1 which is lighter than the dough1 rises and escapes1 it will expand1 and in expanding distend the elastic glutinous mass1 causing it to puff up or rise4 ,if the heat is sufficient to harden the gluten quickly1 so that the air cells throughout the whole mass become firmly fixed before the air escapes1 the result will be a light1 porous bread4 ,if the heat is not sufficient1 the air does not properly expand2 or if before a sufficient crust is formed to retain the air and form a framework of support for the dough1 the heat is lessened or withdrawn1 the air will escape1 or contract to its former volume1 allowing the distended glutinous cell walls to collapse2 in either case the bread will be heavy4 ,if carbonic acid gas1 generated within the dough by means of fermentation or by the use of chemical substances1 be the means used to lighten the mass1 the gluten by virtue of its tenacity holds the bubbles of gas as they are generated1 and prevents the large and small ones from uniting1 or from rising to the surface1 as they seek to do1 being lighter than the dough4 ,being thus caught where they are generated1 and the proper conditions supplied to expand them1 they swell or raise the dough1 which is then termed a loaf4 7,this word loaf is from the ,anglo-,saxon hlifian1 to raise or lift up47 ,the structure is rendered permanent by the application of heat in baking4 ,,bread ,,made ,,light ,,by ,,fermentation4 ,for general use1 the most convenient form of bread is usually considered to be that made from wheat flour1 raised or made light by some method of fermentation1 although in point of nutritive value and healthfulness1 it does not equal light1 unfermented1 or arated bread made without the aid of chemicals4 ,,the ,,process ,,of ,,fermentation4--,fermentation is a process of decomposition1 and hence more or less destructive to the substances subjected to its influence4 ,when animal and vegetable substances containing large amounts of nitrogenous elements are in a moist state and exposed to air1 they very soon undergo a change1 the result of which is decomposition or decay4 ,this is occasioned by the action of germs1 which feed upon nitrogenous substances1 as do the various species of fungi4 ,meat1 eggs1 milk1 and other foods rich in nitrogenous elements can be preserved but a short time if exposed to the atmosphere4 ,the carbonaceous elements are different in this respect4 ,when pure starch1 sugar1 or fat is exposed to the air in a moistened state1 they exhibit the very little tendency to change or decay4 ,yet if placed in contact with decomposing substances containing nitrogen1 they soon begin to change1 and are themselves decomposed and destroyed4 ,this communication of the condition of change from one class of substances to another1 is termed fermentation4 ,if a fermenting substance be added to a watery solution containing sugar1 the sugar will be changed or decomposed1 and two new substances1 alcohol and carbonic acid gas1 are produced4 ,the different stages of fermentation are noted scientifically as alcoholic1 acetous1 and putrefactive4 ,the first is the name given to the change which takes place in the saccharine matter of the dough1 which results in the formation of alcohol and carbonic acid gas4 ,this same change takes place in the saccharine matter of fruits under the proper with conditions of warmth1 air1 and moisture1 and is utilized in the production of wines and fermented liquors4 ,in bread-making1 the alcohol and carbonic acid gas produced during the fermentation1 are formed from sugar1--that originally contained in the flour and the additional quantity formed from starch during the fermenting process4 ,it is evident1 therefore1 that bread cannot be fermented without some loss in natural sweetness and nutritive value1 and bread made after this method should be managed so as to deteriorate the material as little as possible4 ,if this fermentation continues long enough1 the acetous fermentation is set up1 and acetic acid1 the essential element of vinegar1 is formed and the dough becomes sour4 ,if the process of fermentation is very much prolonged1 the putrefactive change is set up1 and the gluten is more or less decomposed4 ,if the dough be baked during the alcoholic and carbonic-acid stage of fermentation1 the gas will render the loaf light and porous4 ,the alcohol will be dissipated by the heat during the baking1 or evaporated shortly afterward1 provided the baking be thorough4 ,if the fermentation is allowed to proceed until the acetous fermentation has begun1 the loaf1 when baked1 will be sad and heavy1 since there is no longer any gas to puff it up4 ,if1 however1 during the first or alcoholic stage of fermentation1 new material be added1 the same kind of fermentation will continue for a certain period longer4 ,these facts serve to show that great care and attention are necessary to produce good bread by a fermentative process4 ,if the fermentation has not been allowed to proceed far enough to generate a sufficient amount of gas to permeate the whole mass1 the result will be a heavy loaf2 and if allowed to proceed too far1 acid fermentation begins1 the gas escapes1 and we have sour as well as heavy bread4 ,it is not enough1 however1 to prevent bread from reaching the acetous or sour stage of fermentation4 ,bread may be over-fermented when there is no appreciable sourness developed4 ,fermentation may be carried so far as to destroy much of the richness and sweetness of the loaf1 and yet be arrested by the baking process just before the acetous stage begins1 so that it will be light and porous1 but decidedly lacking in flavor and substance4 ,over-fermentation also develops in the bread various bitter substances which obscure the natural sweetness of the bread and give to it an unpleasant flavor4 ,many of these substances are more or less harmful in character1 and include many poisons known as ptomaines1 a class of chemical compounds produced by germs whenever fermentation or decomposition of organic matter takes place4 ,much skill is required to determine at what point to arrest the fermentation1 in order to save the sweetness and richness of the bread4 ,,fermentative ,,agents4--,fermentation in vegetable matter is always accompanied by the growth of living organisms4 ,the development of these minute organisms is the exciting cause of fermentation and putrefaction4 ,the germs or spores of some of these fermenting agents are always present in the air4 ,it is well known to housekeepers that if a batter of flour and water and a little salt be kept in a jar of water at a temperature of from #ajj to #aaj1 it will ferment in the course of five or six hours4 ,scientists assure us that this fermentation is occasioned by the introduction of the spores of certain species of fungi which are continually floating in the atmosphere1 and the proper conditions of warmth and moisture being supplied1 they at once begin to grow and multiply4 ,this method of securing fermentation is utilized by housewives in making what is termed salt-rising bread4 ,the raising of dough by this process is lengthy and uncertain1 and a far more convenient method is to accelerate the fermentation by the addition of some active ferment4 ,the ancient method of accomplishing this was by adding to the dough a leaven1 a portion of old dough which had been kept until it had begun to ferment2 but since the investigations of modern chemistry have made clear the properties of yeast1 that has come to be considered the best agent for setting up the process of alcoholic fermentation in bread4 ,the use of leaven is still practiced to somewhat in some ,european countries4 ,the bread produced with leaven1 although light and spongy in texture1 has an unpleasant1 sour taste1 and is much less wholesome than that produced with fresh yeast4 ,yeast is a collection of living organisms or plants belonging to the family of fungi1 which1 like all other plants1 require warmth1 moisture1 and food1 in order to promote growth1 and when properly supplied with these1 they begin to grow and multiply rapidly4 ,fermentation will not take place at a temperature below #cj1 it proceeds slowly at #de1 but from #gj to #ij it goes on rapidly4 ,fermentation may be arrested by the exhaustion of either the fermenting agent or the food supply1 or by exposure to heat at the temperature of boiling water4 ,this latter fact enables the housewife to arrest the process of fermentation1 when the loaf has become sufficiently light1 by baking it in a hot oven4 ,heat destroys most of the yeast cells2 a few1 however1 remain in the loaf unchanged1 and it is for this reason that yeast bread is considered less wholesome for dyspeptics than light unleavened bread4 ,it is apparent1 then1 that the more thoroughly fermented bread is baked1 the more wholesome it will be1 from the more complete destruction of the yeast germs which it contains4 ,,yeast4--,next to good flour1 the most important requisite in the manufacture of fermented bread is good yeast4 ,the best of flour used in conjunction with poor yeast will not produce good bread4 ,the most convenient and reliable kind of marketable yeast1 when fresh1 is the compressed yeast4 ,the dry though they are always ready for use1 the quality of the bread they produce is generally inferior to that made with either compressed yeast or good liquid yeast4 ,if this sort of yeast must be depended upon1 the cakes known as ,yeast ,foam are the best of any with which we are acquainted4 ,of homemade yeasts there are almost as many varieties as there are cooks4 ,their comparative value depends mainly upon the length of time they will keep good1 or the facility with which they can be prepared4 ,essentially the same principles are involved in the making of them all2 viz41 the introduction of a small quantity of fresh1 lively yeast into a mixture of some form of starch 7obtained from flour1 potato1 or a combination of both7 and water1 with or without the addition of such other substances as will promote fermentation1 or aid in preventing the yeast from souring4 ,under proper conditions of warmth1 the small amount of original yeast begins to supply itself with food at once by converting the starch into dextrine1 and then into grape sugar1 and multiplies itself with great rapidity1 and will continue to do so as long as there is material to supply it with the means of growth4 ,while its growth is rapid1 its decay is equally so2 and unless some means of preservation be employed1 the yeast will die1 and the mixture become sour and foul4 ,ordinarily it can be kept good for several days1 and under the best conditions1 even three or four weeks4 ,after it has been kept from four to six hours1 it should be placed in some receptacle as nearly air-tight as possible and set in the cellar or refrigerator1 where it can be kept at a temperature not conducive to fermentation4 ,thus the little yeast organisms will remain in a quiescent state1 but yet alive and capable of multiplying themselves when again surrounded with favorable conditions4 ,the yeast should be kept in glass or glazed earthen ware4 ,the vessel containing it should be washed and scalded with scrupulous care before new yeast is put in1 since the smallest particle of sour or spoiled yeast will ruin the fresh supply in a very short time4 ,it is generally conceded that yeast will keep longer if the material of which it is made be mixed with liquid of a boiling temperature1 or cooked for a few minutes at boiling heat before adding the yeast4 ,the reason for this undoubtedly lies in the fact that the boiling kills foreign germs1 and thus prevents early souring or putrefaction4 ,the yeast must not be added1 however1 until the liquid has cooled to a little more than blood heat1 as too great heat will kill the yeast cells4 ,the starch of the potato is thought to furnish better material for the promotion of yeast growth than that of wheat flour2 but whether the potato be first cooked1 mashed1 and then combined with the other ingredients1 or grated raw and then cooked in boiling water1 makes little difference so far as results are concerned1 though the latter method may have the advantage of taking less time4 ,if potatoes are used for this purpose1 they should be perfectly mature4 ,new ones will not answer4 ,sugar assists in promoting the growth of the yeast plant1 and a small amount is usually employed in making yeast4 ,hops serve to prevent the yeast from souring1 and an infusion of them is frequently used for this purpose4 ,while it is essential that the water used should be boiling1 it is also necessary that the mixture should cooled to a lukewarm temperature before the introduction of the original yeast1 as intense heat will kill the yeast plant4 ,freezing cold will likewise produced the same result4 ,while a cool temperature is one of the requisites for keeping yeast fresh1 care must be taken1 especially in winter1 that it does not get chilled4 ,when yeast is needed for bread1 it is always the best plan to take a cup to the cellar or refrigerator for the desired quantity1 and re-cover the jar as quickly as possible4 ,a half hour in a hot kitchen would be quite likely to spoiled it4 ,always shake or stir the whole well before measuring out the yeast4 ,in making yeast1 used earthen bowls for mixing1 porcelain-lined or granite-ware utensils for boiling1 and silver or wooden spoons for stirring4 ,,bitter ,,yeast4--,it sometimes happens that an excessive use of hops in the making of yeast gives to it so bitter a flavor as to communicate a disagreeable taste to the bread4 ,to correct this bitterness1 mix with the yeast a considerable quantity of water1 and let it stand for some hours1 when the thickest portion will have settled at the bottom4 ,the water1 which will have extracted much of the bitterness1 can then be turned off and thrown away4 ,yeast also sometimes becomes a bitter from long keeping4 ,freshly burnt charcoal thrown into the yeast is said to absorb the odors and offensive matter and render the yeast more sweet2 however1 we do not recommend the use of any yeast so stale as to need sweetening or purifying4 ,yeast that is new and fresh is always best2 old and stale yeast1 even though it may still possess the property of raising the dough1 will give an unpleasant taste to the bread1 and is much less wholesome4 ,,tests ,,for ,,yeast4--,liquid yeast1 when good1 is light in color and looks foamy and effervescent2 it has a pungent odor somewhat similar to weak ammonia1 and if tasted will have a sharp1 biting flavor4 ,yeast is poor when it looks dull and watery1 and has a sour odor4 ,compressed yeast1 if good1 breaks off dry and looks white2 if poor1 it appears moist and stringy4 ,if there is any question as to the quality of yeast1 it is always best to test it before use by adding a little flour to a small quantity and setting it in a warm place4 ,if it begins to ferment in the course of fifteen or twenty minutes1 it is good4 ,,starting ,,the ,,bread4--,having secured good yeast1 it is necessary in some way to diffuse it through the bread material so that it will set up an active fermentation1 which1 by the evolution of gas1 will render the whole mass light and porous4 ,as fermentation is more sure1 more rapid1 and requires less yeast to start it when set in action in a thin mixture than when introduced into stiff dough1 the more common method of starting fermented bread is by setting a sponge2 viz41 preparing a batter of flour and liquid1 to which potato is sometimes added1 and into which the yeast is introduced4 ,some cooks1 in making the batter1 use the whole amount of liquid needed for the bread1 and as the sponge rises1 add flour in small quantities1 beating it back1 and allowing it to rise a second1 third1 or even fourth time1 until sufficient flour has been added to knead2 others use only half the liquid in preparing the sponge1 and when it has well risen1 prepare a second one by adding the remainder of the liquid and fresh flour1 in which case the fermented batter acts as a double portion of yeast and raises the second sponge very quickly4 ,the requisite amount of flour is then added1 the dough kneaded1 and the whole allowed to rise a third time in the loaf4 ,other cooks dispense altogether with the sponge1 adding to the liquid at first the requisite amount of flour1 kneading it thoroughly and allowing it to rise once in mass and again after molding into loaves4 ,as to the superiority of one method over another1 much depends upon their adaptability to the time and convenience of the user2 light bread can be produced by either method4 ,less yeast but more time will be required when the bread is started with a sponge4 ,the end to be attained by all is a complete and equal diffusion of gas bubbles generated during fermentation throughout the whole mass of dough4 ,the preferable method of combining the materials needed for the batter is by first mingling the yeast with the water or milk4 ,if condensed or dry yeast is used1 previously dissolve it well in a half cupful or less of lukewarm water4 ,stir the flour slowly into the liquid mixture and beat it very thoroughly so that the yeast shall be evenly distributed throughout the whole4 ,,proportion ,,of ,,materials ,,needed4--,the material needed for making3 the bread should all be carefully measured out beforehand and the flour well sifted4 ,many housekeepers fail in producing good bread1 because they guess at the quantity of material to be used1 particularly the flour1 and with the same quantity of liquid will one time use much more flour that at another1 thus making the results exceedingly variable4 ,with this same brand of flour1 this same quantity should always be used to produce a given amount of bread4 ,this amount will depend upon the quality of the material used4 ,good flour will absorb a larger quantity of liquids than that of an inferior quality1 and the amount of liquid a given quantity of flour will take up determines the quantity of bread that can be produced from it4 ,this amount is chiefly dependent upon the proportion of gluten contained in the flour4 ,one hundred pounds of good flour will absorb sufficient water to produce one hundred and fifty pounds of bread4 ,one reason why bread retains so much water is that during the baking a portion of starch is converted into gum1 which holds water more strongly than starch4 ,again3 the gluten1 when wet1 is not easily dried1 while the dry crust which forms around the bread in baking is merely impervious to water1 and1 like the skin of a baking potato1 prevents the moisture from escaping4 ,kinds of flour vary so considerably in respect to their absorbent properties that it is not possible to state the exact proportions of flour and liquid required2 approximately1 three heaping measures of flour for one scant measure of liquid1 including the yeast1 will in general be found a good proportion4 ,bread made from the entire wheat will require from one half to one cupful less flour than that made of white flour4 ,a quart of liquid1 including the yeast1 is sufficient for three ordinary-sized loaves4 ,one half or two thirds of a cup of homemade yeast1 according to its strength1 or one half a cake of compressed yeast dissolved in a half cup of lukewarm water1 will be sufficient for one quart of liquid4 ,it is a common mistake to use too much yeast4 ,it lessens the time required1 but the result is less satisfactory4 ,bread to be set over night requires less yeast4 ,whether water or milk should be used for bread-making1 depends upon taste and convenience4 ,bread retains more nearly the natural flavor of the grain if made with water1 and is less apt to sour2 at the same time1 bread made with milk is more tender than that made with water4 ,bread made with milk requires from one half to one cupful less of flour4 ,potatoes are sometimes used in conjunction with flour for bread-making4 ,they are by no means necessary when good flour is used1 but bread made from inferior flour is improved by their use4 ,only potatoes that are fully matured should be used for this purpose1 and they should be well cooked and smoothly mashed4 ,neither sugar nor salt is essential for the production of good bread1 though most cook books recommend the use of one or both4 ,the proportion of the former should not exceed one even tablespoonful to three pints of flour1 and the very smallest amount of salt1 never more than a half teaspoonful1 and better less4 ,no butter or other free fat is required2 the tenderness of texture produced by its use can be secured as well by the use of unskimmed milk and thorough kneading4 ,,utensils4--,for bread-making purposes1 earthen or china ware is preferable to either tin or wooden utensils3 being a poor conductor1 it protects the sponge from the cold air much more effectually than tin1 and is much more easily kept clean and sweet than wood4 ,the utensil should be kept exclusively for the purpose of bread-making1 and should never be allowed to contain any sour substance4 ,the bowl should be thoroughly scalded before and after each using4 ,use silver or granite-ware spoons for stirring the bread4 ,iron and tin discolor the sponge4 ,for measuring the material1 particularly the liquid and the yeast1 half-pint cups1 divided by marks into thirds and fourths1 as shown in the cut1 are especially serviceable4 ,illustration3 ,measuring ,cup ,illustration3 ,measuring ,cup ,,when ,,to ,,set ,,the ,,sponge4--,the time to set the sponge for bread-making is a point each housekeeper must determine for herself4 ,the fact before stated1 that temperature controls the activity of fermentation1 and that it is retarded or accelerated according to the conditions of warmth1 enables the housewife1 by keeping the bread-mixture at a temperature of about #ej ,f41 to set her bread in the evening1 if desired1 and find it light and ready for further attention in the morning4 ,in winter1 the sponge will need to be prepared early in the evening and kept during the night at as even a temperature as possible4 ,a good way to accomplish this is to cover the bowl with a clean napkin and afterwards wrap it about very closely with several folds of a woolen blanket4 ,in extremely cold weather bottles of hot water may be placed around the bowl outside the wrappings4 ,in case this plan is employed1 care must be taken to have sufficient wrappings between the bread and the bottles to prevent undue heat1 and the bottles should be covered with an additional blanket to aid in retaining the heat as long as possible4 ,if the sponge is set in the evening1 if in very warm weather1 it should be started as late as practicable1 and left in a rather cool place4 ,cover closely to exclude the air1 but do not wrap in flannel as in winter4 ,it will be likely to need attention early in the morning4 ,,temperature ,,for ,,bread-,,making4--,except in very warm weather1 the ferment or sponge should be started with liquid at a lukewarm temperature4 ,the liquid should never be so cold as to chill the yeast4 ,milk1 if used1 should be first sterilized by scalding1 and then cooled before using4 ,after the sponge is prepared1 the greatest care must be taken to keep it at an equable temperature4 ,from #gj to #ij is the best range of temperature1 #ge being considered the golden mean throughout the entire fermentative process of bread-making4 ,after fermentation has well begun1 it will continue1 but much more slowly if the temperature be gradually lowered to #de or #ej4 ,if it is necessary to hasten the rising1 the temperature can be raised to #hj or #he1 but it will necessitate careful watching1 as it will be liable to over-ferment1 and become sour4 ,cold arrests the process of fermentation1 while too great heat carries forward the work too rapidly4 ,too much stress cannot be laid upon the importance of an equable temperature4 ,the housewife who permits the fermentation to proceed very slowly one hour1 forces it rapidly by increased heat the next1 and perhaps allows it to subside to a chilling temperature the third1 will never be sure of good bread4 ,putting the bowl containing the sponge into a dish of warm 7not hot7 water1 or keeping it in the warming oven1 or on the back of the range1 are all methods which may bring about good results1 provided the same degree of heat can be maintained continuously2 but if the fire is one which must be increased or diminished to suit the exigencies of household details1 nothing but the closest and most careful attention will keep the sponge at uniform temperature4 ,the better way is to cover the bowl with a napkin1 and in cold weather wrap closely in several thicknesses of flannel1 and place on a stand behind the stove1 or in some place not exposed to draughts4 ,a bread-raiser purposely arranged for keeping the bread at proper temperature is a great convenience4 ,two small and rather thick earthen ware crocks of the same size1 serve very well for this purpose4 ,scald both with hot water1 and while still warm1 put the sponge in one1 invert the other for a cover1 and leave in a warm room4 ,all flour used in the bread should be warm when added4 ,,lightness ,,of ,,the ,,bread4--,the time required for bread in its different stages to grow light will vary according to the quantity and strength of the yeast used and the amount of warmth supplied4 ,a thin batter is light enough when in appearance it resembles throughout a mass of sea foam4 ,it will not greatly increase in bulk1 but will be in the state of constant activity1 sending up little bubbles of gas and emitting a sharp1 pungent odor like fresh yeast4 ,when the thicker batter or second sponge is sufficiently light1 it will have risen to nearly double its original bulk and become cracked over the top like crazed china4 ,it should never be allowed to rise to the point of sinking or caving in1 and should be kneaded as soon as ready4 ,if for any reason it is not possible to knead the bread at once when it has arrived at this stage1 do not allow it to stand1 but take a knife or spoon and gently beat it back a little4 ,this dissipates some of the gas and reduces the volume somewhat4 ,let it rise again1 which it will do in a short time1 if it has not been allowed to become too light4 ,if dough that has been kneaded and allowed to rise in mass1 becomes sufficiently light at some inopportune moment for shaping into loaves1 it may be kept from becoming too light and souring1 by taking a knife and cutting it away from the sides of the bowl and gradually working it over toward the center4 ,re-cover and put in a warm place4 ,it will soon assume its former bulk4 ,this cutting down may be repeated several times if necessary1 provided the bread has not been allowed to become too light at any time1 and some cook's recommend it as a uniform practice4 ,we do not1 however1 except in case of necessity2 since1 though it may possibly make the bread more light1 the long-continued fermentation destroys more than is necessary of the food elements of the flour1 and develops an unnecessary amount of the products of fermentation4 ,lightness is not the only requisite for bread1 and should be secured with as little deterioration of the flour as possible4 ,an important point in the preparation of bread is to decide when it is sufficiently light after having been molded and placed in pans4 ,the length of time cannot be given1 because it will vary with the temperature1 the quality of the flour1 and the quantity added during the kneading4 ,at a temperature of #ge1 an hour or an hour and a half is about the average length of time needed4 ,a loaf should nearly double its size after being placed in a pan1 before baking2 when perfectly risen1 the bread feels light when lifted and weighed upon the hand4 ,it is better to begin the baking before it has perfectly risen them to wait until it has become so light as to commence to fall1 since if the fermentation proceeds too far1 the sweetness of the grain will be destroyed1 and the bread will be tasteless and innutritious1 even if it does not reach the acetous stage4 ,the exercise of a little judgment and careful attention to detail will soon enable a person successfully to determine the proper degree of lightness of bread in its various stages4 ,bread which passes the extreme point of fermentation1 or in common phrase gets too light1 will have a strong acid odor1 and will pull away from the bowl in a stringy mass1 having a watery appearance very different from the fine1 spongy texture of properly risen dough4 ,the acidity of such dough may be neutralized by the addition of an alkali1 and housewives who through carelessness and inattention have allowed their bread to become sour1 often resort to saleratus or soda to neutralize the acid4 ,the result of such treatment is unwholesome bread1 wholly unfit for food4 ,it is better economy to throw away bread material which needs to be sweetened with soda than to run the risk of injury to health by using it4 ,,kneading ,,the ,,dough4--,as fresh flour is added during the bread-making1 it is necessary to mix it in thoroughly4 ,as long as the batter is thin1 this can be done by thoroughly beating the mixture with the addition of material2 but when it is a thick dough1 some other method must be adopted to bring about the desired result4 ,the usual way is by mixing the dough to a proper consistency1 and working it with the hands4 ,this is termed kneading4 ,much of the excellence of bread depends upon the thoroughness of this kneading1 since if the yeast is not intimately and equally mixed with every particle of flour1 the bread will not be uniform2 some portions will be heavy and compact1 while others will be full of large1 open cavities1 from the excessive liberation of gas4 ,the length of time required for kneading depends upon the perfection with which the yeast cells have been previously diffused throughout the sponge1 and upon the quality of the flour used in preparing the bread1 much less time being required for kneading dough made from good flour4 ,some consider an hour none too long to knead bread4 ,such a lengthy process may be advantageous1 since one of the objects of kneading is to render the glutinous parts of the flour so elastic that the dough may be capable of expanding to several times its bulk without cracking or breaking1 but excellent results can be obtained from good flour with less labor4 ,bread has been kneaded all that is necessary when it will work clean of the board1 and when1 after a smart blow with the fist in the center of the mass1 it will spring back to its original shape like an ,india rubber ball4 ,its elasticity is the surest test of its goodness2 and when dough has been thus perfectly kneaded1 it can be molded into any shape1 rolled1 twisted1 or braided with ease4 ,chopping1 cutting1 stretching1 and pulling--the dough are other methods for accomplishing the same end4 ,if a large mass is to be kneaded1 it is better to divide it into several portions and knead each separately4 ,it is less laborious and more likely to result in an equal diffusion of the yeast4 ,bread is often spoiled by the addition of too much flour during kneading4 ,dough should always be kneaded as soft as it can be handled1 and only sufficient flour added to prevent its sticking to the board4 ,stiff bread is close in texture1 and after a day or two becomes dry and hard4 ,,how ,,to ,,manipulate ,,the ,,dough ,,in ,,kneading4--,sprinkle the board well with flour1 and scrape the dough from the bowl with a knife4 ,dust the hands with flour1 and then draw the dough with a rolling motion from the farthest side toward you1 using the finger tips for the purpose1 but pressing firmly down upon the mass with the palm of the hands4 ,reach forward again with the finger tips1 and again press the ball of the hands upon the dough4 ,continue this process of manipulation until the mass is very much elongated2 then turn at right angles and repeat the process1 taking care that the finger tips do not break through the light film which will form upon the outside of soft dough when well managed4 ,keep the dough constantly in motion until it is smooth1 elastic1 and fine-grained4 ,the hands and the board may need a light dusting of flour at frequent intervals4 ,if the dough sticks1 lift it quickly1 and clean the board1 that it may be kept smooth4 ,the dough will not stick if kept in constant motion4 ,do not rub off little wads of dough either from the hands or the board and keep kneading them into the loaf2 they will seriously injure the uniform texture of the bread4 ,,how ,,many ,,times ,,shall ,,bread ,,be ,,kneaded8--,as the objects to be attained in kneading dough are to render the gluten more elastic and thoroughly to diffuse the yeast1 it will be seen that there has been sufficient kneading when all the flour necessary for the bread has been added4 ,furthermore1 it must be apparent that continued manipulation of the dough at this stage will dissipate and press out the little vesicles of gas held in place by the elastic gluten1 and thus lose in part what so much pains has been taken to secure4 ,at whatever stage the requisite amount of flour be added1 the dough should then be thoroughly kneaded once for all4 ,if allowed to rise in bulk1 when light it should be shaped into loaves with the greatest care1 handled lightly1 and worked as little as possible1 and if at all diminished1 allowed to rise again before baking4 ,,dryness ,,of ,,the ,,surface4--,bread in all stages should be covered over the top1 since it rises much more evenly1 and does not have a stiff1 dried surface1 as when placed in a warm place exposed to air4 ,it sometimes happens that this precaution is forgotten or not sufficiently attended to1 and a dry crust forms and over the dough1 which1 if kneaded into the loaves1 leaves hard1 dry spots in the bread4 ,in case of such a mishap1 take the dry crust off1 dissolve it in a little warm water1 add flour enough to mold1 make it into a small loaf1 and raise it separately4 ,,size ,,of ,,loaves4--,the lightness of the bread after baking depends upon the perfection with which the little air-cells1 formed during the fermenting process1 have become fixed by the heat during the baking4 ,the heat expands the carbonic acid gas contained within the open spaces in the dough1 and at the same time checks further development of gas by destroying the yeast plant4 ,the sooner1 then1 that the cells can be made permanent after the arrest of fermentation1 the more light and porous the bread will be4 ,although this fixing of the cells is largely dependent upon the degree of heat maintained1 it likewise in a measure depends upon the size of the loaf1 as the heat will penetrate and fix the cells of a small loaf throughout much sooner than1 those of a large one4 ,therefore1 bake in small loaves1 and have a separate pan for each1 as that admits of an equal degree of heat to all sides4 ,this aids in a more rapid fixing of the air-cells and likewise gives more crust1 which is the sweetest and most digestible part of the bread4 ,sheet-iron pans1 about eight inches in length1 four in width1 and five in depth1 are the most satisfactory4 ,after the dough is molded1 divide it into loaves which will fill such pans to the depth of two inches4 ,let them rise until double their first volume1 and then put them in the oven4 ,in baking1 the loaves will rise still higher1 and if about five inches high when done1 will have expanded to about the right proportions4 ,illustration3 ,bread ,pan ,,proper ,,temperature ,,of ,,the ,,oven4--,the objects to be attained in the baking of bread are to break up the starch and gluten cells of the ,sour so as to make them easily digestible1 to destroy the yeast plant1 and render permanent the cells formed by the action of the carbonic acid gas4 ,to accomplish well these ends1 the loaf must be surrounded by a temperature ranging from #djj to #fjj4 ,the oven should be one in which the heat is equal in all parts1 and which can be kept at a steady1 uniform heat4 ,old-fashioned brick ovens were superior in this respect to most modern ranges4 ,the fire for baking bread should be of sufficient strength to keep the oven heated for at least an hour4 ,if the oven has tendency to become too hot upon the bottom1 a thin1 open grate1 broiler1 or toasting rack1 should be placed underneath the tins to allow a circulation of air and avoid danger of burning4 ,if the heat be insufficient1 fermentation will not cease until the bread has become sour2 the cells will be imperfectly fixed or entirely collapsed2 too little of the moisture will have evaporated1 and the result will be a soft1 wet1 and pasty or sour loaf4 ,if the heat be too great1 the bread will be baked before it has perfectly risen1 or a thick1 burned crust will be produced1 forming a non-conducting covering to the loaf1 which will prevent the heat from permeating the interior1 and thus the loaf will have an overdone exterior1 but will be raw and doughy within4 ,if1 however1 the temperature of the oven be just right1 the loaf will continue for a little time to enlarge1 owing to the expansion of the carbonic acid gas1 the conversion of the water into steam1 and the vaporizing of the alcohol1 which rises in a gaseous form and is driven off by the heat2 a nicely browned crust will be formed over the surface1 the result of the rapid evaporation of water from the surface and consequent consolidation of the dough of this portion of the loaf1 and a chemical change caused by the action of the heat upon the starch by which is converted into dextrine1 finally assuming a brown color due to the production of a substance known to the chemist as assama4 ,bread is often spoiled in the baking4 ,the dough may be made of the best of flour and yeast1 mixed and kneaded in the most perfect manner1 and may have risen to the proper degree of lightness' before going to the oven1 yet if the oven is either too hot or not hot enough1 the bread will be of an inferior quality4 ,without an oven thermometer1 there is no accurate means of determining the temperature of the oven2 but housekeepers resort to various means to form a judgment about it4 ,the baker's old-fashioned method is to throw a handful of flour on the oven bottom4 ,if it blackens without igniting1 the heat is deemed sufficient4 ,since the object for which the heat is desired is to cook the flour1 not to burn it1 it might be supposed that this would indicate too high a temperature2 but the flour within the loaf to be baked is combined with a certain amount of moisture1 the evaporation of which lowers the temperature of the bread considerably below that of the surrounding heated atmosphere4 ,the temperature of the inner portion of the loaf cannot exceed #bab so long as it continues moist4 ,bread might be perfectly cooked at this temperature by steam1 but it would lack that most digestible portion of the loaf1 the crust4 ,a common way of ascertaining if the heat of the oven is sufficient1 is to hold the bare arm inside it for a few seconds4 ,if the arm cannot be held within while thirty is counted1 it is too hot to begin with4 ,the following test is more accurate3 ,for rolls1 the oven should be hot enough to brown a teaspoonful of flour in one minute1 and for loaves in five minutes4 ,the temperature should be high enough to arrest the fermentation1 which it will do at a point considerably below the boiling point of water1 and at the same time to form a shell or crust1 which will so support the dough as to prevent it from sinking or collapsing when the evolution of carbonic acid gas shall cease2 but it should not be hot enough to brown the crust within ten or fifteen minutes4 ,the heat should increase for the first fifteen minutes1 remain steady for the next fifteen minutes1 and may then gradually decrease during the remainder of the baking4 ,if by any mischance the oven be so hot as to brown the crust too soon1 cover the loaf with a clean paper for a few minutes4 ,be careful that no draught reaches the bread while baking2 open the oven door very seldom1 and not at all for the first ten minutes4 ,if it is necessary to turn the loaf1 try to do so without bringing it to the air4 ,from three fourths of an hour to an hour is usually a sufficient length of time to bake an ordinary sized loaf4 ,be careful not to remove the bread from the oven until perfectly done4 ,it is better to allow it to bake ten minutes too long than not long enough4 ,the crust of bread1 when done1 should be equally browned all over4 ,the common test for well-baked bread is to tap it on the bottom with the finger2 if it is light and well done1 it will sound hollow2 heavy bread will have a dull sound4 ,a thoroughly baked loaf will not burn the hand when lifted upon it from the pan4 ,,care ,,of ,,bread ,,after ,,baking4--,when done1 remove the loaves from the tins1 and tilt them upon edge so that the air may circulate freely on all sides of them to prevent sweating4 ,do not1 however1 lay them on a pine shelf or table to absorb the odor of the wood4 ,a large tin dripping pan turned over upon the table does very well to tilt them on4 ,if they are turned often1 so that they will not soften on one side1 but a fine wire bread cooler is the best thing4 ,if this is not obtainable1 a fair substitute can be easily improvised by tacking window-screen wire to a light frame of sufficient size to hold the requisite number of loaves4 ,if the bread is left exposed to the air until cold1 the crust will be crisp2 if a soft crust is desired1 it can be secured by brushing the top of the loaf while hot1 with tepid water1 and covering with several thicknesses of a clean bread cloth4 ,if by accident any portion of the crust is burnt1 grate it away as soon as cold2 this is preferable to cutting or clipping it off4 ,,best ,,method ,,of ,,keeping ,,bread4--,when the bread is quite cold1 put it away in a bread box1 which should be of tin1 or of wood lined with tin1 convenient in form and supplied with a well-fitting cover4 ,never use an unlined wooden box of any kind1 as it cannot easily be kept fresh and free from musty odors1 which bread so readily absorbs4 ,stone and earthen ware are not open to this objection1 but they are likely to collect moisture1 and hence are not equal to a tin receptacle4 ,do not keep bread in the cellar or any other damp place1 nor in a close closet1 where there are other foods from which it can absorb odors4 ,the bread box should be kept well covered1 and free from crumbs and stale bits4 ,it should be carefully washed in boiling soapsuds1 scalded1 and dried1 every two or three days4 ,if cloths are used to wrap or cover the bread1 they too should be washed and scalded every week1 and oftener if at any time the loaf about which they are wrapped becomes moldy or musty4 ,,test ,,of ,,good ,,fermented ,,bread4--,a loaf of good bread1 well risen and perfectly baked1 may be taken in the hands1 and1 with the thumb on the top crust and fingers upon the bottom of the loaf1 pressed to less than half its thickness1 and when the pressure is removed1 it will immediately expand like a sponge1 to its former proportions4 ,good yeast bread1 while it should be firm and preserve a certain amount of moisture1 will1 when cold1 crumble easily when rubbed between the fingers4 ,if1 instead1 it forms a close1 soggy mass1 it may be regarded as indigestible4 ,this is one reason why hot1 new yeast bread and biscuit are so indigestible4 ,in demonstration of this1 take a small lump of new bread1 gently roll it into a ball1 and put into a glass of water1 adding a similar quantity of stale bread of the same kind also4 ,the latter will crumble away very soon1 while the former will retain its form for hours1 reminding one of its condition in the stomach1 as hard as a bullet1 for a long time resisting the action of the gastric juice1 although1 meanwhile1 the yeast germs which have not been killed in the oven are converting the mass into a lump of yeast1 by which the whole contents of the stomach are soured4 ,a soluble article like salt or sugar in fine powdered form is much more easily and quickly dissolved than the same article in solid lumps1 and so it is with food4 ,the apparent dryness of stale bread is not caused by its loss of moisture2 for if carefully weighed1 stale bread will be found to contain almost exactly the same proportion of water as new bread that has become cold4 ,the moisture has only passed into a state of concealment1 as may be demonstrated by subjecting a stale loaf inclosed in a tightly-sealed receptacle to a temperature equal to boiling heat in an oven for half an hour1 when it will again have the appearance of new bread4 ,hot bread eaten with butter is still more unwholesome1 for the reason that the melted grease fills up the pores of the bread1 and further interferes with the action of the digestive fluids4 ,,whole-,,wheat ,,and ,,graham ,,breads4--,the same general principles are involved in the making of bread with whole-wheat and ,graham flours as in the production of bread from white flour4 ,good material and good care are absolutely essential4 ,whole-wheat flour ferments more readily and rises more quickly than does white flour1 hence bread made with it needs more careful management1 as it is more liable to sour4 ,the novice in bread-making should not undertake the preparation of bread with whole-wheat flour1 until she has thoroughly mastered all the details of the art by practical experience1 and can produce a perfect loaf from white flour4 ,breads from whole-wheat and ,graham flours require less yeast and less flour than bread prepared from white flour4 ,a slower process of fermentation is also advantageous4 ,such breads will be lighter if at least one third white flour be employed in their manufacture4 ,when the bread is made with a sponge1 this white flour may be utilised for the purpose4 ,thus the length of time the whole-wheat flour will be undergoing fermentation will be somewhat lessened1 and its liability to become sour diminished4 ,this plan is a preferable one for beginners in bread-making4 ,graham and whole-wheat flour breads must be kneaded longer than white-flour bread1 and require a hotter oven at first and a longer time for baking4 ,much ,graham and whole-wheat bread is served insufficiently baked1 probably owing to the fact that1 being dark in color1 the crust appears brown very soon1 thus deluding the cook into supposing that the loaf is well baked4 ,for thorough baking1 from one to one and a half hours are needed1 according to the size of the loaf and the heat of the oven4 ,,toast4--,toasting1 if properly done1 renders bread more digestible1 the starch being converted into dextrine by the toasting process2 but by the ordinary method of preparing toast1 that of simply browning each side1 only the surfaces of the slices are really toasted1 while the action of the heat upon the interior of the slice1 it is rendered exactly in the condition of new bread1 and consequently quite as indigestible4 ,if butter is added while the toast is hot1 we have all the dyspepsia-producing elements of new bread and butter combined4 ,although considered to be the dish par excellence for invalids1 nothing could be more unwholesome than such toast4 ,to properly toast the bread1 the drying and browning should extend throughout the entire thickness of the slice4 ,bread may be thus toasted before an open fire1 but the process would be such a lengthy and troublesome one1 it is far better to secure the same results by browning the bread in a moderate oven4 ,such toast is sometimes called zwieback 7twice baked71 and when prepared from good whole-wheat bread1 is one of the most nourishing and digestible of foods4 ,directions for its preparation and use will be found in the chapter on ,breakfast ,dishes4 ,,steamed ,,bread4--,steaming stale bread is as open to objection as the surface toasting of bread1 if steamed so as to be yielding and adhesive4 ,it is not1 perhaps1 as unwholesome as new bread1 but bread is best eaten in a condition dry and hard enough to require chewing1 that its starch may be so changed by the action of the saliva as to be easily digested4 ,,liquid ,,yeast4 ,,recipes4 ,,raw ,,potato ,,yeast4--,mix one fourth of a cup of flour1 the same of white sugar1 and a teaspoonful of salt to a paste with a little water4 ,pare three medium-size1 fresh1 and sound potatoes1 and grate them as rapidly as possible into the paste2 mix all quickly together with a silver spoon1 then pour three pints of boiling water slowly over the mixture1 stirring well at the same time4 ,if this does not rupture the starch cells of the flour and potatoes so that the mixture becomes thickened to the consistency of starch1 turn it into a granite-ware kettle and boil up for a minute1 stirring well to keep it from sticking and burning4 ,if it becomes too much thickened1 add a little more boiling water4 ,it is impossible to give the exact amount of water1 since the quality of the flour will vary1 and likewise the size of the potatoes2 but three pints is an approximate proportion4 ,strain the mixture through a fine colander into an earthen bread bowl1 and let it cool4 ,when lukewarm1 add one cup of good1 lively yeast4 ,cover with a napkin1 and keep in a moderately warm place for several hours1 or until it ceases to ferment4 ,as it begins to ferment1 stir it well occasionally1 and when well fermented1 turn into a clean glass or earthen jar4 ,the next morning cover closely1 and put in the cellar or refrigerator1 not1 however1 in contact with the ice4 ,it is best to reserve enough for the first baking in some smaller jar1 so that the larger portion need not be opened so soon4 ,always shake the yeast before using4 ,,raw ,,potato ,,yeast ,,no4 #b4--,this is made in the same manner as the preceding1 with this exception1 that one fourth of a cup of loose hops tied in a clean muslin bag1 is boiled in the water for five minutes before pouring it into the potato and flour mixture4 ,many think the addition of the hops aids in keeping the yeast sweet for a longer period4 ,but potato yeast may be kept sweet for two weeks without hops1 if cared for1 and is preferred by those who dislike the peculiar flavor of the bread made from hop yeast4 ,,hop ,,yeast4--,put half a cup of loose hops1 or an eighth of an ounce of the pressed hops 7put up by the ,shakers and sold by druggists71 into a granite-ware kettle2 pour over it a quart of boiling water1 and simmer about five minutes4 ,meanwhile stir to a smooth paste in a tin basin or another saucepan1 a cup of flour1 and a little cold water4 ,line a colander with a thin cloth1 and strain the boiling infusion of hops through it onto the flour paste1 stirring continually4 ,boil this thin starch a few minutes1 until it thickens1 stirring constantly that no lumps be formed4 ,turn it into a large earthen bowl1 add a tablespoonful of salt and two of white sugar1 and when it has cooled to blood heat1 add one half cup of lively yeast1 stirring all well together4 ,cover the bowl with a napkin1 and let it stand in some moderately warm place twenty-four hours1 or until it ceases to ferment or send up bubbles1 beating back occasionally as it rises2 then put into a wide-mouthed glass or earthen jar1 which has been previously scalded and dried1 cover closely1 and set in a cool place4 ,yeast made in this manner will keep sweet for two weeks in summer and longer in winter4 ,,boiled ,,potato ,,yeast4--,peel four large potatoes1 and put them to boil in two quarts of cold water4 ,tie two loose handfuls of hops securely in a piece of muslin1 and place in the water to boil with the potatoes4 ,when the potatoes are tender1 remove them with a perforated skimmer1 leaving the water still boiling4 ,mash them1 and work in four tablespoons of flour and two of sugar4 ,over this mixture pour gradually the boiling hop infusion1 stirring constantly1 that it may form a smooth paste1 and set it aside to cool4 ,when lukewarm1 add a gill of lively yeast1 and proceed as in the preceding recipe4 ,,boiled ,,potato ,,yeast ,,no4 #b4--,to one teacupful of very smoothly mashed1 mealy potato1 add three teaspoonfuls of white sugar1 one teaspoonful of salt1 and one cup of lively yeast1 or one cake of ,yeast ,foam1 dissolved in a very little water4 ,the potatoes should be warm1 but not hot enough to destroy the yeast4 ,allow this to stand until light1 when it is ready for use4 ,,fermented ,,breads4 ,in the preparation of breads after the following recipes1 the measure of flour should be heaping4 ,,recipes4 ,,milk ,,bread ,,with ,,white ,,flour4--,scald and cool on pint of unskimmed milk4 ,add to the milk when lukewarm1 one fourth of a cup1 or three tablespoonfuls1 of liquid yeast1 and three cups of flour4 ,give the batter a vigorous beating1 turn it into a clean bread bowl or a small earthen crock1 cover1 and let it rise over night4 ,in the morning1 when well risen1 add two or three cupfuls of warm flour1 or sufficient to knead4 ,knead well until the dough is sufficiently elastic to rebound when struck forcibly with the fist4 ,allow it to rise again in mass2 then shape into loaves2 place in pans2 let it stand until light1 and bake4 ,if undesirable to set the bread over night1 and additional tablespoonfuls or two of cheese may be used1 to facilitate the rising4 ,,vienna ,,bread4--,into a pint of milk sterilized by scalding1 turn a cup and a half of boiling water4 ,when lukewarm1 add one half cup of warm water1 in which has been dissolved a cake of compressed yeast1 and a quart of white flour4 ,beat the batter thus made very thoroughly1 and allow it to rise for one hour2 then add white flour until the dough is of a consistency to knead4 ,knead well1 and allow it to rise again for about three hours1 or until very light4 ,shape into four loaves1 handling lightly4 ,let it rise again in the pans1 and bake4 ,during the baking1 wash the tops of the loaves with a sponge dipped in milk1 to glaze them4 ,,water ,,bread4--,dissolve a tablespoonful of sugar in a pint of boiling water4 ,when lukewarm1 add one fourth of a cup full of liquid yeast1 and sufficient flour to make a batter thick enough to drop from the spoon4 ,beat vigorously for ten minutes1 turn into a clean1 well-scalded bread bowl1 cover 7wrapping in a blanket if in cold weather71 and let it rise over night4 ,in the morning1 when well risen1 add flour to knead4 ,knead well for half an hour1 cover1 and let it become light in mass4 ,when light1 shape into loaves1 allow it to rise again1 and bake4 ,,fruit ,,roll4--,take some bread dough prepared as for ,milk ,bread1 which has been sufficiently kneaded and is ready to mold1 and roll to about one inch in thickness4 ,spread over it some dates which have been washed1 dried1 and stoned1 raisins1 currants1 or chopped figs4 ,roll it up tightly into a loaf4 ,let and it rise until very light1 and bake4 ,,fruit ,,loaf4--,set a sponge with one pint of rich milk1 one fourth cup of yeast1 and a pint of flour1 over night4 ,in the morning1 add two cups of ,zante currents1 one cup of sugar1 and three cups of flour1 or enough to make a rather stiff dough4 ,knead well1 and set to rise2 when light1 mold into loaves2 let it rise again1 and bake4 ,,potato ,,bread4--,cook and mash perfectly smooth1 potatoes to make a cupful4 ,add a teaspoonful of best white sugar1 one cup and a half of warm water1 and when the mixture is lukewarm1 one half cup of yeast1 prepared as directed for ,boiled ,potato ,yeast ,no4 #b1 and flour to make a very thick batter4 ,allow it to rise over night4 ,in the morning1 add a pint of warm water and flour enough to knead4 ,the dough will need to be considerably stiffer than when no potato is used1 or the result will be a bread too moist for easy digestion4 ,knead well4 ,let it rise1 mold into four loaves1 and when again light1 bake4 ,,pulled ,,bread4--,remove a loaf from the oven when about half baked1 and lightly pull the partially set dough into pieces of irregular shape1 about half the size of one's fist4 ,do not smooth or mold the pieces2 bake in a slow oven until browned and crisp throughout4 ,,whole ,,wheat ,,bread4--,the materials needed for the bread are3 one pint of milk1 scalded and cooled1 one quart of wheat berry flour1 one pint ,minnesota spring wheat flour1 one third cup of a soft yeast1 or one fourth cake of compressed yeast1 dissolved in one third cup of cold water4 ,stir enough flour into the milk to make a stiff batter1 put in the yeast1 and let it rise until foamy4 ,have the milk so warm that1 when the flour is put in1 the batter will be of a lukewarm temperature4 ,wrap in a thick blanket1 and keep at an equable temperature4 ,when light1 stir in1 slowly1 warm flour to make a soft dough4 ,knead for fifteen minutes1 and return to the bowl 7which has been washed and oiled7 to rise again4 ,when risen to double its size1 form into two loaves1 place in separate pans1 let rise again1 and bake from three fourths to one and one half hours1 according to the heat of the oven4 ,,whole-,,wheat ,,bread ,,no4 #b4--,scald one pint of unskimmed milk2 when lukewarm1 add one half cup of liquid yeast1 or one fourth cake of compressed yeast1 dissolved in one half cup of warm water1 and a pint of ,pillsbury's best white flour4 ,beat this batter thoroughly1 and allow it to rise4 ,when well risen1 add three and two thirds cups of wheat berry flour4 ,knead thoroughly1 and allow it to become light in mass2 then shape into two loaves1 allow it to rise again1 and bake4 ,,miss4 ,b',s ,,one-,,rising ,,bread4--,sift and measure three and three fourths cups of wheat berry flour4 ,scald and cool a pint of unskimmed milk4 ,when lukewarm1 add one tablespoonful of lively liquid yeast4 ,by slow degrees add the flour1 beating vigorously until too stiff to use a spoon1 then knead thoroughly for half an hour1 shape into a loaf1 place in a bread pan1 cover with a napkin in warm weather1 wrap well with blankets in cold weather1 and let rise over night4 ,in the morning1 when perfectly light1 pat in a well heated oven1 and bake4 ,,potato ,,bread ,,with ,,whole ,,wheat ,,flour4--,take a half gill of liquid yeast made as for ,boiled ,potato ,yeast ,no4 #b1 and add milk1 sterilised and cooled to lukewarm1 to make a pint4 ,and one cup of well-mashed1 mealy potato and one cup of white flour1 or enough to make a rather thick batter ,beat thoroughly1 cover1 and set to rise4 ,when well risen1 add sufficient whole-wheat flour to knead4 ,the quantity will vary somewhat with the brand of flour used1 but about four and one fourth cupfuls will in general be needed4 ,knead well1 let it rise in mass and again in the loaf1 and bake4 ,,rye ,,bread4--,prepare a sponge over night with white flour as for ,water ,bread4 ,in the morning1 when light1 add another tablespoonful of sugar1 and rye flour to knead4 ,proceed as directed for the ,water ,bread1 taking care to use only enough rye flour to make the dough ,just stiff enough to mold4 ,use white flour for dusting than kneading board1 as the rye flour is sticky4 ,,graham ,,bread4--,take two tablespoonfuls of lively liquid yeast1 or a little less than one fourth cake of compressed yeast1 dissolved in a little milk1 and add new milk1 scalded and cooled to lukewarm1 to make one pint4 ,add one pint of white flour1 beat very thoroughly1 and set to rise4 ,when very light1 add three find one half cupfuls of sifted ,graham flour1 or enough to make a dough that can be molded4 ,knead well for half an hour4 ,place in a clean1 slightly oiled bread bowl1 cover1 and allow it to rise4 ,when light1 shape into a loaf3 allow it to rise again1 and bake4 ,,graham ,,bread ,,no4 #b4--,mix well one pint of white and two pints of best ,graham flour4 ,prepare a batter with a scant pint of milk1 scalded and cooled1 two table spoonfuls of liquid yeast1 or a little less than one fourth of a cake of compressed yeast1 dissolved in two table spoonfuls of milk1 and a portion of the mixed flour4 ,give it a vigorous beating1 and put it in a warm place to rise4 ,when well risen1 add more flour to make a dough sufficiently stiff to knead4 ,there will be some variation in the amount required1 dependent upon the brands of flour used1 but in general1 two and one half pints of the flour will be enough for preparing the sponge and kneading the dough4 ,knead thoroughly for twenty-five or thirty minutes4 ,put into a clean and slightly oiled bread bowl1 cover1 and set to rise again4 ,when double its first bulk1 mold into a loaf2 allow it to rise again1 and bake4 ,,graham ,,bread ,,no4 #c4--,mix three pounds each of ,graham and ,minnesota spring wheat flour4 ,make a sponge of one and a half pints of warm water1 one half cake compressed yeast1 well dissolved in the water1 and flour to form a batter4 ,let this rise4 ,when well risen1 add one and a half pints more of warm water1 one half cup full of ,new ,orleans molasses1 and sufficient flour to knead4 ,work the bread thoroughly1 allow it to rise in mass2 then mold1 place in pans1 and let it rise again4 ,the amount of material given is sufficient for four loaves of bread4 ,,raised ,,biscuit4--,these may be made from dough prepared by any of the preceding recipes for bread4 ,they will be more tender if made with milk1 and if the dough is prepared expressly for biscuits1 one third cream may be used4 ,when the dough has been thoroughly kneaded the last time1 divide into small1 equal-sized pieces4 ,a quantity of dough sufficient for one loaf of bread should be divided into twelve or sixteen such portions4 ,shape into smooth1 round biscuits1 fit closely into a shallow pan1 and let them rise until very light4 ,biscuit should be allowed to become lighter than bread before putting in the oven1 since1 being so much smaller1 fermentation is arrested much sooner1 and they do not rise as much in the oven as does bread4 ,,rolls4--,well kneaded and risen bread dough is made into a variety of small forms termed rolls1 by rolling with the hands or with a rolling-pin1 and afterward cutting or folding into any shape desired1 the particular manner by which they are folded and shaped giving to the rolls their characteristic names4 ,dough prepared with rich milk or part cream makes the best rolls4 ,it may be divided into small1 irregular portions1 about one inch in thickness1 and shaped by taking each piece separately in the left hand1 then with the thumb and first finger of the right hand1 slightly stretch one of the points of the piece and draw it over the left thumb toward the center of the roll1 holding it there with the left thumb4 ,turn the dough and repeat the operation until you have been all around the dough1 and each point has been drawn in2 then place on the pan to rise4 ,allow the rolls to become very light1 and bake4 ,rolls prepared in this manner are termed ,imperial ,rolls1 and if the folding has been properly done1 when well baked they will be composed of a succession of light layers1 which can be readily separated4 ,french ,rolls may be made by shaping each portion of dough into small oval rolls quite tapering at each end1 allowing them to become light1 and baking far enough apart so that one will not touch another4 ,if1 when the dough is light and ready to shape1 it be rolled on the board until about one eighth of an inch in thickness1 and cut into five-inch squares1 then divided through the center into triangles1 rolled up1 beginning with the wide side1 and placed in the pan to rise in semicircular shape1 the rolls are called ,crescents4 ,what are termed ,parker ,house ,rolls may be made from well-risen dough prepared with milk1 rolled upon the board to a uniform thickness of about one forth inch2 cut into round or oval shapes with the cutter2 folded1 one third over the other two thirds2 allowed to rise until very light1 and baked4 ,the light1 rolled dough1 may be formed into a ,braid by cutting into strips six inches in length and one in width1 joining the ends of each three1 and braiding4 ,the heat of the oven should be somewhat greater for roils and biscuit than for bread4 ,the time required will depend upon the heat and the size of the roll1 but it will seldom exceed one half hour4 ,neither rolls nor biscuits should be eaten hot1 as they are then open to the same objections as other new yeast bread4 ,,brown ,,bread4--,to one and one fourth cups of new milk which has been scalded and cooled1 add one fourth of a cup of lively yeast1 three tablespoonfuls of sugar1 and one cup each of white flour1 rye flour or sifted rye meal1 and yellow corn meal4 ,with different brands of flour there may need to be some variation in the quantity of liquid to be used4 ,the mixture should be thick enough to shape4 ,allow it to rise until light and cracked over the top2 put into a bread pan1 and when again well risen1 bake for an hour and a half or two hours in an oven sufficiently hot at first to arrest fermentation and fix the bread cells1 afterwards allowing the heat to diminish somewhat1 to permit a slower and longer baking4 ,graham flour may be used in place of rye1 if preferred4 ,,date ,,bread4--,take a pint of light white bread sponge prepared with milk1 add two tablespoons of sugar1 and ,graham flour to make a very stiff batter4 ,and last a cupful of stoned dates4 ,turn into a bread pan4 ,let it rise1 and bake4 ,,fruit ,,loaf ,,with ,,graham ,,and ,,whole-,,wheat ,,flour4--,dissolve one fourth cake of compressed yeast in a pint of sterilized milk2 and a pint of white flour2 heat thoroughly1 and set to rise4 ,when well risen1 add three and one fourth cups of flour 7,graham and whole-wheat1 equal proportions1 thoroughly mixed71 or sufficient to knead4 ,knead well for half an hour1 and just at the last add a cup of raisins1 well washed1 dried1 and dusted with flour4 ,let the loaf rise in mass2 then shape1 put in the pan1 allow it to become light again1 and bake4 ,,raised ,,corn ,,bread4--,into two cupfuls of hot mush made from white granular corn meal1 stir two cupfuls of cold water4 ,beat well1 and add one half cup of liquid yeast1 or one half cake of compressed yeast1 dissolved in one half cup of warm water1 and two teaspoonfuls of granulated sugar4 ,stir in white or sifted ,graham flour to make it stiff enough to knead4 ,knead very thoroughly1 and put in a warm place to rise4 ,when light1 molded into three loaves1 put into pans1 and allow it to rise again4 ,when well risen1 bake at least for three fourths of an hour4 ,,corn ,,cake4--,sterilise a cupful of rich milk or thin cream4 ,cool to lukewarm1 and dissolve in it half a cake of compressed yeast ,add two small cupfuls of white flour2 beat very thoroughly1 and put in a warm place to rise4 ,when light1 add a cup of lukewarm water or milk1 and two cups of best yellow cornmeal4 ,turn into a shallow square pan1 and leave until again well risen4 ,bake in a quick oven4 ,a tablespoonful of sugar may be added with the corn meal1 if desired4 ,,oatmeal ,,bread4--,mix a quart of well-cooked oatmeal mush with a pint of water1 beating it perfectly smooth2 add a cupful of liquid yeast and flour to make a stiff batter4 ,cover1 and let it rise4 ,when light1 add sufficient flour to mold2 knead as soft as possible1 for twenty or thirty minutes2 shape into four or more loaves1 let it rise again1 and bake4 ,,milk ,,yeast ,,bread4--,prepare the yeast the day before by scalding three heaping teaspoonfuls of fresh cornmeal with boiling milk4 ,set in a warm place until light 7from seven to ten hours72 then put in a cool place until needed for use4 ,start the bread by making a rather thick batter with one cupful of warm water1 one teaspoonful of the prepared yeast1 and white flour4 ,put in a warm place to rise4 ,when light1 add to it a cupful of flour scalded with a cupful of boiling milk1 and enough more flour to make the whole into a rather stiff batter4 ,cover1 and allow it to rise4 ,when again well risen1 add flour enough to knead4 ,knead well2 shape into a loaf2 let it rise1 and bake4 ,three or four cupfuls of white flour will be needed for all purposes with the amount of liquid given2 more liquid and flour may be added in forming the second sponge if a larger quantity of bread is desired4 ,in preparing both yeast and bread1 all utensils used should first be sterilized by scalding in hot sal-soda water4 ,,graham ,,salt-,,rising ,,bread4--,put two tablespoonfuls of milk into a half-pint cup1 add boiling water to fill the cup half full1 one half teaspoonful of sugar1 one fourth teaspoonful of salt1 and white flour to make a rather stiff batter4 ,let it rise over night4 ,in the morning1 when well risen1 add a cup and a half of warm water1 or milk scalded and cooled1 and sufficient white flour to form a rather stiff batter4 ,cover1 and allow it again to rise4 ,when light1 add enough sifted ,graham flour to knead4 ,when well kneaded1 shape into a loaf2 allow it to become light again in the pan1 and bake4 ,all utensils used should be first well sterilized by scalding in hot sal-soda water4 ,,unfermented ,,breads4 ,the earliest forms of bread were made without fermentation4 ,grain was broken as fine as possible by pounding on smooth stones1 made into dough with pure water1 thoroughly kneaded1 and baked in some convenient way4 ,such was the unleavened breads or ,passover cakes of the ,israelites4 ,in many countries this bread is the only kind used4 ,unleavened bread made from barley and oats is largely used by the ,irish and ,scotch peasantry4 ,in ,sweden an unleavened bread is made of rye meal and water1 flavored with anise seed1 and baked in large1 thin cakes1 a foot or more in diameter4 ,illustration3 ,mexican ,woman ,making ,tortillas ,some savage tribes subsists chiefly upon excellent corn bread1 made simply of meal and water4 ,unleavened bread made of corn1 called tortillas1 forms the staple diet of the ,mexican ,indians4 ,the corn1 previously softened by soaking in lime water1 is ground to a fine paste between a stone slab and roller called a metate1 then patted and tossed from hand to hand until flattened into thin1 wafer-like cakes1 and baked over a quick fire1 on a thin iron plate or a flat stone4 ,unquestionably1 unleavened bread1 well kneaded and properly baked1 is the most wholesome of all breads1 but harder to masticate than that made light by fermentation1 but this is an advantage2 for it insures more thorough mixing with that important digestive agent1 the saliva1 than is usually given to more easily softened food4 ,illustration3 ,stone ,metate4 ,what is usually termed unfermented bread1 however1 is prepared with flour and liquid1 to which shortening--of some kind is added1 and the whole made light by the liberation of gas generated within the dough during the process of baking4 ,this is brought about either by mixing with the flour certain chemical substances1 which1 when wet and brought into contact1 act upon each other so as to set free carbonic acid gas1 which expands and puffs up the loaf2 or by introducing into the dough some volatile substance as carbonate of ammonia1 which the heat during baking will1 cause to vaporize1 and which in rising produces the same result4 ,carbonic acid gas maybe for this purpose developed by the chemical decomposition of bicarbonate of potassa 7saleratus71 or bicarbonate of soda1 by some acid such as sour milk1 hydrochloric acid1 tartaric acid1 nitrate of potassa1 or the acid phosphate of lime4 ,the chemical process of bread-raising originally consisted in adding to the dough definite proportions of muriatic acid and carbonate of soda1 by the union of which carbonic acid gas and common salt were produced4 ,this process was soon abandoned1 however1 on account of the propensity exhibited by the acid for eating holes in the fingers of the baker as well as in his bread pans2 and a more convenient one for hands and pans1 that of using soda or salaratus with cream of tartar or sour milk1 was substituted4 ,when there is an excess of soda1 a portion of it remains in the loaf uncombined1 giving to the bread a yellow color and an alkaline taste1 and doing mischief to the delicate coating of the stomach4 ,alkalies1 the class of chemicals to which soda and salaratus belong1 when pure and strong1 are powerful corrosive poisons4 ,the acid used with the alkali to liberate the carbonic-acid gas in the process of bread-making1 if rightly proportioned1 destroys this poisonous property1 and unites with it to form a new compound1 which1 although not a poison1 is yet unwholesome4 ,we can hardly speak too strongly in condemnation of the use of chemicals in bread-making1 when we reflect that the majority of housewives who combine sour milk and salaratus1 or cream of tartar and soda1 more frequently than otherwise guess at the proportions1 or measure them by some rule of thumb1 without stopping to consider that although two cups of sour milk may at one time be sufficiently acid to neutralize a teaspoonful of saleratus1 milk may vary in degree of acidity to such an extent that the same quantity will be quite insufficient for the purpose at another time2 or that though a teaspoonful of some brand of cream of tartar will neutralize a half teaspoonful of one kind of soda1 similar measures will not always bring about the same result4 ,very seldom1 indeed1 will the proportions be sufficiently exact to perfectly neutralise the alkali1 since chemicals are subject to variations in degree of strength1 both on account of the method by which they are manufactured and the length of time they have been kept1 to say nothing of adulterations to which they may have been subjected1 and which are so common that it is almost impossible to find unadulterated cream of tartar in the market4 ,baking powders are essentially composed of bicarbonate of soda and cream of tartar1 mixed in the proper proportions to exactly neutralize each other1 and if they were always pure1 would certainly be as good as soda and cream of tartar in any form1 and possess the added advantage of perfect proportions2 but as was demonstrated not long ago by the government chemist1 nearly every variety of baking powder in the market is largely adulterated with cheaper and harmful substances4 ,alum1 a most frequent constituent of such baking powders1 is exceedingly injurious to the stomach4 ,out of several hundred brands of baking powder examined1 only one was found pure4 ,even when in their purest state1 these chemicals are not harmless1 as is so generally believed4 ,it is a very prevalent idea that when soda is neutralized by an acid1 both chemical compounds are in some way destroyed or vaporized in the process1 and in some occult manner escape from the bread during the process of baking4 ,this is altogether an error4 ,the alkali and acid neutralize each other chemically1 but they do not destroy each other4 ,their union forms a salt1 exactly the same as the ,rochelle salts of medicine1 a mild purgative1 and if we could collected from the bread and weigh or measure it1 we would find nearly as much of it as there was of the baking powder in the first place4 ,if two teaspoonfuls of baking powder to the quart of flour be used1 we have remaining in the bread made with that amount of flour #afe grains of crystallized ,rochelle salts1 or #de grains more than this to be found in a ,seidlitz powder4 ,it may be sometimes useful to take a dose of salts1 but the daily consumption of such chemical substances in bread can hardly be considered compatible with the conditions necessary for the maintenance of health4 ,these chemical substances are unusable by the system1 and must all be removed by the liver and excretory organs1 thus imposing upon them an extra and unnecessary burden4 ,it has also been determined by scientific experimentation that the chemicals found in baking powders in bread retard digestion4 ,these substances are1 fortunately1 not needed for the production of good light bread4 ,the purpose of their use is the production of a gas2 but air is a gas much more economical and abundant than carbonic-acid gas1 and which1 when introduced into bread and subjected to heat1 has the property of expanding1 and in doing1 puffing up the bread and making it light4 ,bread made light with air is vastly superior to that compounded with soda or baking powder1 in point of healthfulness1 and when well prepared1 will equal it in lightness and palatableness4 ,the only difficulty lies in catching and holding the air until it has accomplished the desired results4 ,but a thorough understanding of the necessary conditions and a little practice will soon enable one to attain sufficient skill in this direction to secure most satisfactory results4 ,illustration3 ,gem ,irons ,,general ,,directions4--,all materials used for making arated bread should be of the very best quality4 ,poor flour will not produce good bread by this or by any other process4 ,arated breads are of two kinds3 those baked while in the form of a batter1 and such as are made into a dough before baking4 ,illustration3 ,perforated ,sheet ,iron ,pan for ,rolls4 ,all breads1 whether fermented or unfermented1 are lighter if baked in some small form1 and this is particularly true of unfermented breads made light with air4 ,for this reason1 breads made into a dough are best baked in the form of rolls1 biscuits1 or crackers1 and batter breads in small iron cups similar to those in the accompanying illustration4 ,these cups or gem irons as they are sometimes called1 are to be obtained in various shapes and sizes1 but for this purpose the more shallow cups are preferable4 ,for baking the dough breads a perforated sheet of ,russia iron or heavy tin1 which any tinner can make to fit the oven1 is the most serviceable1 as it permits the hot air free access to all sides of the bread at once4 ,if such is not obtainable1 the upper oven grate1 carefully washed and scoured1 may be used ,perforated pie tins also answer very well for this purpose4 ,illustration3 ,making ,unfermented ,bread4 ,the heat of the oven for baking should be sufficient to form a slight crust over all sides of the bread before the air escapes1 but not sufficient to brown it within the first fifteen minutes4 ,to aid in forming the crust on the sides and bottom of batter breads1 the iron cups should be heated previous to introducing the batter4 ,the degree of heat required for baking will be about the same as for fermented rolls and biscuit1 and the fire should be so arranged as to keep a steady but not greatly increasing heat4 ,air is incorporated into batter breads by brisk and continuous agitating and beating2 into dough breads by thorough kneading1 chopping1 or pounding4 ,whatever the process by which the air is incorporated1 it must be continuous4 ,for this reason it is especially essential in making arated bread that every thing be in readiness before commencing to put the bread together4 ,all the materials should be measured out1 the utensils to be used in readiness1 and the oven properly heated4 ,success is also dependent upon the dexterity with which the materials when ready are put together4 ,batter bread often proves a failure although the beating is kept up without cessation1 because it is done slowly and carelessly1 or interspersed with stirring1 thus permitting the air to escape between the strokes4 ,if the bread is to be baked at once1 the greater the dispatch with which it can be gotten into a properly-heated oven the lighter it will be4 ,crackers1 rolls and other forms of dough breads often lack in lightness because they were allowed to stand some time before baking4 ,the same is true of batter breads4 ,if1 for any reason1 it is necessary to keep such breads for any length of time after being prepared1 before baking1 set the dish containing them directly on ice4 ,the lightness of arated bread depends not only upon the amount of air incorporated in its preparation1 but also upon the expansion of the air during the baking4 ,the colder the air1 the greater will be its expansion upon the application of heat4 ,the colder the materials employed1 then1 for the bread-making1 the colder will be the air confined within it1 and the lighter will be the bread4 ,for this reason1 in making batter bread1 it will be found a good plan1 when there is time1 to put the materials together1 and place the dish containing the mixture on ice for an hour or two1 or even over night4 ,when ready to use1 beat thoroughly for ten or fifteen minutes to incorporate air1 and bake in heated irons4 ,rolls and other breads made into a dough1 may be kneaded and shaped and put upon ice to become cold4 ,thus treated1 less kneading is necessary than when prepared to be baked at once4 ,many of the recipes given for the batter breads include eggs4 ,the yolk is not particularly essential1 and if it can be put to other uses1 may be left out4 ,the white of an egg1 because of its viscous nature1 when beaten1 serves as a sort of trap to catch and hold air1 and added to the bread1 aids in making it light4 ,very nice light bread may be made without eggs1 but the novice in making arated breads will1 perhaps1 find it an advantage first to become perfectly familiar with the processes and conditions involved1 by using the recipes with eggs before attempting those without1 which are somewhat more dependent for success upon skill and practice4 ,when egg is used in the bread1 less heating of the irons will be necessary1 and not so hot an oven as when made without4 ,if the bread1 when baked1 appears light1 but with large holes in the center1 it is probable that either the irons or the oven was too hot at first4 ,if the bread after baking1 seems sticky or dough-like in the interior1 it is an indication that either it was insufficiently baked1 or that not enough flour in proportion to the liquid has been used4 ,it should be stated1 that although the recipes given have been prepared with the greatest care1 and with the same brands of flour1 careful measurement1 and proper conditions1 prove successful every time1 yet with different brands of flour some variation in quantity may needed1--a trifle more or less1--dependent upon the absorbent properties of the flour1 and if eggs are used1 upon the size of the eggs4 ,a heavy bread may be the result of the use of poor flour1 too much flour1 careless or insufficient beating1 so that not enough air was incorporated1 or an oven not sufficiently hot to form a crust over the bread before the air escaped4 ,breads made into a dough1 if moist and clammy1 require more flour or longer baking4 ,too much flour will make them stiff and hard4 ,the length of time requisite for baking arated breads made with whole-wheat1 wheat berry1 or ,graham flours1 will vary from forty minutes to one hour1 according to the kind and form in which the bread is baked1 and the heat of the oven4 ,the irons in which batter breads are to be baked should not be smeared with grease2 if necessary to oil them at all1 they should only be wiped out lightly with a clean1 oiled cloth4 ,irons well cared for1 carefully washed1 and occasionally scoured with ,sapolio to keep them perfectly smooth1 will require no greasing whatever4 ,in filling the irons1 care should be taken to fill each cup at first as full as it is intended to have2 it1 as the heat of the irons begins the cooking of the batter as soon as it is put in1 and an additional quantity added has a tendency to make the bread less light4 ,,recipes4 ,,whole-,,wheat ,,puffs4--,put the yolk of an egg into a basin1 and beat the white in a separate dish to a stiff froth4 ,add to the yolk1 one half a cupful of rather thin sweet cream and one cupful of skim milk4 ,beat the egg1 cream1 and milk together until perfectly mingled and foamy with air bubbles2 then add1 gradually1 beating well at the same time1 one pint of wheat berry flour4 ,continue the beating vigorously and without interruption for eight or ten minutes2 then stir in1 lightly1 the white of the egg4 ,do not beat again after the white of the egg is added1 but turn at once into heated1 shallow irons1 and bake for an hour in a moderately quick oven4 ,if properly made and carefully baked1 these puffs will be of a fine1 even texture throughout1 and as light as bread raised by fermentation4 ,,whole-,,wheat ,,puffs ,,no4 #b4--,make a batter by beating together until perfectly smooth the yolk of one egg1 one and one half cups of new or unskimmed milk1 and one pint of whole-wheat flour4 ,place the dish containing it directly upon ice1 and leave for an hour or longer4 ,the bread may be prepared and left on the ice over night1 if desired for breakfast4 ,when ready to bake the puffs1 whip the white of the egg to a stiff froth1 and after vigorously beating the batter for ten minutes1 stir in lightly the white of the egg2 turn at once into heated irons1 and bake4 ,if preferred1 one third white flour and two thirds sifted ,graham flour may be used in the place of the wheat berry flour4 ,,whole-,,wheat ,,puffs ,,no4 #c4--,take one cupful of sweet cream 7twelve-hour cream71 one half cupful of soft ice water1 and two slightly rounded cupfuls of wheat berry flour4 ,beat the material well together1 and set the dish containing it on ice for an hour or more before using4 ,when ready to bake1 beat the mixture vigorously for ten minutes1 then turn into heated iron cups 7shallow ones are best71 and bake for about an hour in a quick oven4 ,,graham ,,puffs4--,beat together vigorously until full of air bubbles1 one pint of unskimmed milk1 the yolk of one egg1 and one pint and three or four tablespoonfuls of ,graham flour1 added a little at a time4 ,when the mixture is light and foamy throughout1 stir in lightly and evenly the white of the egg1 beaten to a stiff froth2 turn into heated irons1 and bake in a rather quick oven4 ,instead of all ,graham1 one third white flour may be used if preferred4 ,,graham ,,puffs ,,no4 #b4--;,beat the yolks of two eggs in two cupfuls of ice water2 then add gradually1 beating well meantime1 three and one fourth cupfuls of ,graham flour4 ,continue the beating1 after all the flour is added1 until the mixture is light and full of air bubbles4 ,add last the whites of the eggs1 beaten to a stiff froth1 and bake at once in heated irons4 ,,currant ,,puffs4--,prepare the puffs as directed in any of the foregoing recipes with the addition of one cup of ,zante currants which have been well washed1 dried1 and floured4 ,,graham ,,gems4--,into two cupfuls of unskimmed milk which has been made very cold by standing on ice1 stir gradually1 sprinkling it from the hand1 three and one fourth cupfuls of ,graham flour4 ,beat vigorously for ten minutes or longer1 until the batter is perfectly smooth and full of air bubbles4 ,turn at once into hissing hot gem irons1 and bake in a hot oven4 ,if preferred1 the batter may be prepared1 and the dish containing it placed on ice for an hour or longer2 then well beaten and baked4 ,graham gems may be made in this manner with soft water instead of milk1 but such1 in general1 will need a little more flour than when made with milk4 ,with some ovens1 it will be found an advantage in baking these gems to place them on the upper grate for the first ten minutes or until the top has been slightly crusted1 and then change to the bottom of the oven for the baking4 ,,crusts4--,beat together very thoroughly one cupful of ice-cold milk1 and one cupful of ,graham flour4 ,when very light and full of air bubbles1 turn into hot iron cups1 and bake twenty-five or thirty minutes4 ,the best irons for this purpose are the shallow oblong1 or round cups of the same size at the bottom as at the top4 ,only a very little batter should be put in each cup4 ,the quantity given is sufficient for one dozen crusts4 ,,rye ,,puffs4--,beat together the same as for whole-wheat puffs one cupful of milk1 one tablespoonful of sugar1 and the yolk of an egg4 ,add one cupful of good rye flour1 mixed with one half cupful of ,graham flour1 and stir in lastly the well beaten white of the egg4 ,bake at once1 in heated gem-irons4 ,,rye ,,puffs ,,no4 #b4--;,beat together until well mingled one pint of thin cream and the yolk of one egg4 ,add gradually1 beating meanwhile1 four cups of rye flour4 ,continue to beat vigorously for ten minutes1 then add the stiffly-beaten white of the egg1 and bake in heated irons4 ,,rye ,,gems4--,mix together one cupful of corn meal and one cupful of rye meal4 ,stir the mixed meal into one and a half cupfuls of ice water4 ,beat the batter vigorously for ten or fifteen minutes1 then turn into hot irons1 and bake4 ,,blueberry ,,gems4--,to one cupful of rich milk add one tablespoonful of sugar1 and the yolk of an egg4 ,beat well till full of air bubbles2 then add gradually one cupful of ,graham flour1 and one cupful of white flour1 or white corn meal4 ,beat vigorously until light2 stir in the beaten white of the egg1 and one cupful of fresh1 sound blueberries4 ,bake in heated irons1 in a moderately quick oven4 ,chopped or sour apples may be used in place of the berries4 ,,hominy ,,gems4--,beat one egg until very light1 add to it one tablespoonful of thick sweet cream1 a little salt if desired1 and two cupfuls of cooked hominy 7fine74 ,thin the mixture with one cupful or less of boiling water until it will form easily1 beat well1 and bake in heated irons4 ,,sally ,,lunn ,,gems4--,beat together the yolk of one egg1 two tablespoonfuls of sugar1 and one cupful of thin1 ice-cold1 sweet cream4 ,add slowly1 beating at the same time1 one cup and two tablespoonfuls of sifted ,graham flour4 ,beat vigorously1 until full of air bubbles1 add the white of the egg beaten stiffly1 and bake in heated irons4 ,,corn ,,puffs4--,mingle the yolk of one egg with one cupful of rich milk4 ,add to the liquid one cupful of flour1 one-half cupful of fine1 yellow corn meal1 and one-fourth cupful of sugar1 all of which have previously been well mixed together4 ,place the batter on ice for an hour1 or until very cold4 ,then beat it vigorously five or ten minutes1 till full of air bubbles2 stir in lightly the stiffly beaten white of the egg1 and put at once into heated irons4 ,bake in a moderately quick oven1 thirty or forty minutes4 ,,corn ,,puffs ,,no4 #b4--,scald two cupfuls of fine white corn meal with boiling water4 ,when cold1 add three tablespoonfuls of thin sweet cream1 and the yolk of one egg4 ,beat well1 and stir in lastly the white of the egg1 beaten to a stiff froth4 ,the batter should be sufficiently thin to drop easily from a spoon1 but not thin enough to pour4 ,bake in heated irons1 in a moderately quick oven4 ,,corn ,,puffs ,,no4 #c4--,take one cupful of cold mashed potato1 and one cupful of milk1 rubbed together through a colander to remove all lumps4 ,add the yolk of one well beaten1 egg1 and then stir in slowly1 beating vigorously meantime1 one cupful of good corn meal4 ,lastly1 stir in the white of the egg beaten to a stiff froth1 and bake in heated irons1 in a rather quick oven4 ,,corn ,,puffs ,,no4 #d4--;,beat together one and one-half cupfuls of unskimmed milk and the yolks of two eggs1 until thoroughly blended4 ,add two cupfuls of flour1 and one cupful best granular corn meal4 ,beat the batter thoroughly2 stir in lightly the whites of the eggs1 beaten to a stiff froth1 turn into heated irons1 and bake4 ,,corn ,,dodgers4--,scald one cupful of best granular corn meal1 with which a tablespoonful of sugar has been sifted1 with one cup of boiling milk4 ,beat until smooth1 and drop on a griddle1 in cakes about one inch in thickness1 and bake slowly for an hour4 ,turn when brown4 ,,corn ,,dodgers ,,no4 #b4--,mix one tablespoonful of sugar with two cups best corn meal4 ,scald with one cup of boiling water4 ,add rich milk to make a batter thin enough to drop from a spoon4 ,lastly1 add one egg1 yolk and white beaten separately1 and bake on a griddle in the oven from three fourth of an hour to one hour4 ,,cream ,,corn ,,cakes4--,into one cup of thin cream stir one and one half cups of granular corn meal1 or enough to make a stiff batter2 beat well1 drop into heated irons1 and bake4 ,,hoe ,,cakes4--,scald one pint of white corn meal1 with which1 if desired1 a tablespoonful of sugar1 and one half teaspoonful of salt have been mixed1 with boiling milk1 or water enough to make a batter sufficiently thick not to spread4 ,drop on a hot griddle1 in large or small cakes1 as preferred1 about one half inch in thickness4 ,cook slowly1 and when well browned on the under side1 turn over4 ,the cake may be cooked slowly1 until well done throughout1 or1 as the portion underneath becomes well browned the first browned crust may be peeled off with a knife1 and the cake again turned4 ,as rapidly as a crust becomes formed and browned1 one may be removed1 and the cake turned1 until the whole is all browned4 ,the thin wafer-like crusts are excellent served with hot milk or cream4 ,,oatmeal ,,gems4--,to one cupful of well-cooked oatmeal add one half cupful of rich milk or thin cream1 and the yolk of one egg4 ,beat all together thoroughly2 then add1 continuing to beat1 one and one third cupfuls of ,graham flour1 and lastly the stiffly beaten white of the egg4 ,bake in heated irons4 ,if preferred1 one cupful of white flour may be used in place of the ,graham4 ,,snow ,,gems4--,beat together lightly but thoroughly two parts clean1 freshly fallen1 dry snow1 and one part best granular corn meal4 ,turn into hot gem irons and bake quickly4 ,the snow should not be packed in measuring1 and the bread should be prepared before the snow melts4 ,,pop ,,overs4--,for the preparation of these1 one egg1 one cupful of milk1 and one scant cupful of white flour are required4 ,beat the egg1 yolk and white separately4 ,add to the yolk1 when well beaten1 one half of the milk1 and sift in the flour a little at a time1 stirring until the whole is a perfectly smooth paste4 ,add the remainder of the milk gradually1 beating well until the whole is an absolutely smooth1 light batter about the thickness of cream4 ,stir in the stiffly beaten white of the egg1 and bake in hot earthen cups or muffin rings1 and to prevent them from sticking1 sift flour into the rings after slightly oiling1 afterward turning them upside down to shake off all of the loose flour4 ,,granola ,,gems4--,into three fourths of a cup of rich milk stir one cup of ,granola 7prepared by the ,sanitarium ,food ,co474 ,drop into heated irons1 and bake for twenty or thirty minutes4 ,,bean ,,gems4--,prepare the gems in the same manner as for ,whole-,wheat ,puffs1 using one half cup of milk1 one egg1 one cup of cooked beans which have been rubbed through a colander and salted1 and one cup and one tablespoonful of white flour4 ,a little variation in the quantity of the flour may be necessary1 dependent upon the moisture contained in the beans1 although care should be taken to have them quite dry4 ,,breakfast ,,rolls4--,sift a pint and a half of ,graham flour into a bowl1 and into it stir a cupful of very cold thin cream or unskimmed milk4 ,pour the liquid into the flour slowly1 a few spoonfuls at a time1 mixing each spoonful to a dough with the flour as fast as poured in4 ,when all the liquid has been added1 gather the fragments of dough together1 knead thoroughly for ten minutes or longer1 until perfectly smooth and elastic4 ,the quantity of flour will vary somewhat with the quality1 but in general1 the quantity given will be quite sufficient for mixing the dough and dusting the board4 ,when well kneaded1 divide into two portions2 roll each over and over with the hands1 until a long roll about once inch in diameter is formed2 cut this into two-inch lengths1 prick with a fork and place on perforated tins1 far enough apart so that one will not touch another when baking4 ,each roll should be as smooth and perfect as possible1 and with no dry flour adhering4 ,bake at once1 or let stand on ice for twenty minutes4 ,the rolls should not be allowed to stand after forming1 unless on ice4 ,from thirty to forty minutes will be required for baking4 ,when done1 spread on the table to cool1 but do not pile one on top of another4 ,very nice rolls may be made in the same manner1 using for the wetting ice-cold soft water4 ,they requite a longer kneading1 are more crisp1 but less tender than those made with cream4 ,with some brands of ,graham flour the rolls will be much lighter if one third white flour be used4 ,whole-wheat flour may be used in place of ,graham1 if preferred4 ,,sticks4--,prepare1 and knead the dough the same as for rolls4 ,when ready to form1 roll the dough much smaller2 scarcely larger than one's little finger1 and cut into three or four-inch lengths4 ,bake the same as rolls1 for about twenty minutes4 ,,cream ,,graham ,,rails4--,to one half cup cold cream add one half cup of soft ice water4 ,make into a dough with three cups of ,graham flour1 sprinkling in slowly with the hands1 beating at the same time1 so as to incorporate as much air as possible1 until the dough is too stiff to be stirred2 then knead thoroughly1 form into rolls1 and bake4 ,,corn ,,mush ,,rolls4--,make a dough of one cup of corn meal mush1 one half cup of cream1 and two and one half cups of white flour2 knead thoroughly1 shape into rolls1 and bake4 ,,fruit ,,rolls4--,prepare the rolls as directed in the recipe for ,breakfast ,rolls1 and when well kneaded1 work into the dough a half cupful of ,zante currants which have been well washed1 dried1 and floured4 ,form the rolls in the usual manner1 and bake4 ,,cream ,,mush ,,rolls4--,into a cupful of cold ,graham mush beat thoroughly three tablespoonfuls of thick1 sweet cream4 ,add sufficient ,graham flour to make a rather stiff dough1 knead thoroughly1 shape into roils1 and bake4 ,corn meal1 farina1 and other mushes may be used in the place of the ,graham mush1 if preferred4 ,,beaten ,,biscuit4--,into a quart of whole-wheat flour mix a large cup of must be very stiff1 and rendered soft and pliable by thorough kneading and afterward pounding with a mallet for at least half an hour in the following manner3 ,pound the dough oat flat1 and until of the same thickness throughout2 dredge lightly with flour2 double the dough over evenly and pound quickly around the outside1 to fasten the edges together and thus retain the air within the dough4 ,when well worked1 the dough will appear flaky and brittle1 and pulling a piece off it quickly will cause a sharp1 snapping sound4 ,mold into small biscuits1 making an indenture in the center of each with the thumb1 prick well with a fork1 and place on perforated sheets1 with a space between1 and put at once into the oven4 ,the oven should be of the same temperature as for rolls4 ,if they are sad inside when cold1 they were not well baked1 as they should be light and tender4 ,if preferred1 use one third white flour1 instead of all whole-wheat4 ,excellent results are also obtained by chopping instead of pounding the dough4 ,,cream ,,crisps4--,make a dough of one cupful of thin cream1 and a little more than three cups of ,graham flour4 ,knead until smooth1 then divide the dough into several pieces1 and place in a dish on ice for an hour1 or until ice cold4 ,roll each piece separately and quickly as thin as brown paper4 ,cut with a knife into squares1 prick with a fork1 and bake on perforated tins1 until lightly browned on both sides4 ,,cream ,,crisps ,,no4 #b4--;,into two and one half cups of cold cream or rich milk1 sprinkle slowly with the hands1 beating meanwhile to incorporate air1 four cups of best ,graham flour1 sifted with one half cup of granulated sugar4 ,add flour to knead2 about two and one fourth cups will be required4 ,when well kneaded1 divide into several portions1 roll each as thin as a knife blade1 cut into squares1 prick well with a fork1 and bake4 ,,graham ,,crisps4--,into one half cupful of ice-cold soft water1 stir slowly1 so as to incorporate as much air as possible1 enough ,graham flour to make a dough stiff enough to knead4 ,a tablespoonful of sugar may be added to the water before stirring in the flour1 if desired4 ,after kneading fifteen minutes1 divide the dough into six portions2 roll each as thin as brown paper1 prick with a fork1 and bake on perforated tins1 turning often until both sides are a light1 even brown4 ,break into irregular pieces and serve4 ,,oatmeal ,,crisps4--,make a dough with one cupful of oatmeal porridge and ,graham flour4 ,knead thoroughly1 roll very thin1 and bake as directed for ,graham ,crisps4 ,a tablespoonful of sugar may be added if desired4 ,,graham ,,crackers4--,make a dough of one cup of cream and ,graham flour sufficient to make a soft dough4 ,knead thoroughly1 and place on ice for half an hour2 then roll thin1 cut into small cakes with a cookie-cutter1 prick with a fork1 and bake on floured pans1 in a brisk oven4 ,a tablespoonful of sugar may be added if desired4 ,,fruit ,,crackers4--,prepare a dough with one cup of cold sweet cream and three cups of ,graham flour1 knead well1 and divide into two portions4 ,roll each quite thin4 ,spread one thickly with dates or figs seeded and chopped2 place the other one on top and press together with the rolling pin4 ,cut into squares and bake4 ,an additional one fourth of a cup of flour will doubtless be needed for dusting the board and kneading4 ,,table ,,topics4 ,behind the nutty loaf is the mill wheel2 behind the mill is the wheat field2 on the wheat field rests the sunlight2 above the sun is ,god4--,james ,russell ,lowell4 ,bread forms one of the most important parts of the ration of the ,german soldier4 ,in time of peace1 the private soldier is supplied day by day with one pound and nine ounces of bread2 when fighting for the ,fatherland1 every man is entitled to a free ration of over two pounds of bread1 and field bakery trains and steam ovens for providing the large amount of bread required1 form a recognized part of the equipment of the ,german army4 ,the wandering ,arab lives almost entirely upon bread1 with a few dates as a relish4 ,according to ,count ,rumford1 the ,bavarian wood-chopper1 one of the most hardy and hard-working men in the world1 receives for his weekly rations one large loaf of rye bread and a small quantity of roasted meal4 ,of the meal he makes an infusion1 to which he adds a little salt1 and with the mixture1 which he calls burned soup1 he eats his rye bread4 ,no beer1 no beef1 no other food than that mentioned1 and no drink but water2 and yet he can do more work and enjoys a better digestion and possesses stronger muscles than the average ,american or ,englishman1 with their varied dietary4 ,the following truthful bit of ,scandinavian history well illustrates the influence of habits of frugality upon national character3 ,the ,danes were approaching1 and one of the ,swedish bishops asked how many men the province of ,dalarna could furnish4 ',at least twenty thousand1' was the reply2 'for the old men are just as strong and brave as the young ones4' ',but what do they live upon8' ',upon bread and water4 ,they take little account of hunger and thirst1 and when corn is lacking1 they make their bread out of tree bark4' ',nay1' said the bishop1 'a people who eat tree bark and drink water1 the devil himself could not vanquish6' and neither were they vanquished4 ,their progress was one series of triumphs1 till they placed ,gustavus ,vasa on the throne of ,sweden4 ,the word biscuit embodies the process by which this form of bread was made from time immemorial down to within the last century4 ,bis 7twice71 and coctus 7cooked71 show that they were twice baked4 ,fragments of unfermented bread were discovered in the ,swiss lake-dwellings1 which belong to the ,neolithic age4 ,fermented bread is seldom seen in ,northern ,europe and ,asia except among the rich or the nobility4 ,at one time1 the captain of an ,english vessel requested a baker of ,gottenburg to bake a large quantity of loaves of raised bread4 ,the baker refused to undertake an order of such magnitude1 saying it would be quite impossible to dispose of so much1 until the captain agreed to take and pay for it all4 ,i made a study of the ancient and indispensable art of bread-making1 consulting such authorities as offered1 going back to the primitive days and first invention of the unleavened kind1 and traveling gradually down in my studies through that accidental souring of the dough which it is supposed taught the leavening process1 and through the various fermentations thereafter till ,i came to good1 sweet1 wholesome bread1--the staff of life4 ,leaven1 which some deemed the soul of bread1 the spiritus which fills its cellular tissues1 which is religiously preserved like the vestal fire1--some precious bottleful1 ,i suppose1 brought over in the ,mayflower1 did the business for ,america1 and its influence is still rising1 swelling1 spreading in cerulean billows over the land1--this seed ,i regularly and faithfully procured from the village1 until one morning ,i forgot the rules and scalded my yeast2 by which accident ,i discovered that even this was not indispensable1 and ,i have gladly omitted it ever since4 ,neither did ,i put any soda or other acid or alkali into my bread4 ,it would seem that ,i made it according to the recipe which ,marcus ,porcius ,cato gave about two centuries before ,christ3 ,make kneaded bread thus3 ,wash your hands and trough well4 ,put the meal into the trough1 add water gradually1 and knead it thoroughly4 ,when you have needed it well1 mold it1 and bake it under a cover1 that is in a baking kettle4--,thoreau in ,walden4 ,,fruits ,of all the articles which enter the list of foods1 none are more wholesome and pleasing than the fruits which nature so abundantly provides4 ,their delicate hues and perfect outlines appeal to our sense of beauty1 while their delicious flavors gratify our appetite4 ,our markets are supplied with an almost unlimited variety of both native and tropical fruits1 and it might be supposed that they would always appear upon the daily bill of fare2 yet in the majority of homes this is rarely the case4 ,people are inclined to consider fruit1 unless the product of their own gardens1 a luxury too expensive for common use4 ,many who use a plentiful supply1 never think of placing it upon their tables1 unless cooked4 ,ripe fruit is a most healthful article of diet when partaken of at seasonable times2 but to eat it1 or any other food1 between meals1 is a gross breach of the requirements of good digestion4 ,fruits contain from seventy-five to ninety-five per cent of water1 and a meager proportion of nitrogenous matter2 hence their value as nutrients1 except in a few instances1 is rather small2 but they supply a variety of agreeable acids which refresh and give tone to the system1 and their abundant and proper use does much to keep the vital machinery in good working order4 ,aside from the skin and seeds1 all fruits consist essentially of two parts1--the cellulose structure containing the juice1 and the juice itself4 ,the latter is water1 with a small proportion of fruit sugar 7from one to twenty per cent in different varieties71 and vegetable acids4 ,these acids are either free1 or combined with potash and lime in the form of acid salts4 ,they are mallic1 citric1 tartaric1 and pectic acids4 ,the last-named is the jelly-producing principle4 ,while the juice1 as we commonly find it1 is readily transformable for use in the system1 the cellular structure of the fruit is not so easily digested4 ,in some fruits1 as the strawberry1 grape1 and banana1 the cell walls are so delicate as to be easily broken up2 but in watermelons1 apples1 and oranges1 the cells are coarser1 and form a larger bulk of the fruit1 hence are less easily digested4 ,as a rule1 other points being equal1 the fruits which yield the richest and largest quantity of juices1 and also possess a cellular framework the least perceptible on mastication1 are the most readily digested4 ,a certain amount of waste matter is an advantage1 to give bulk to our food2 but persons with weak stomachs1 who cannot eat certain kinds of fruit1 are often able to digest the juice when taken alone4 ,unripe fruits differ from ripe fruits in that they contain1 starch1 which during ripening is changed into sugar1 and generally some proportion of tannic acid1 which gives them their astringency4 ,the characteristic constituent of unripe fruit1 however1 is pectose1 an element insoluble in water1 but which1 as maturation proceeds1 is transformed into pectic and pectosic acids4 ,these are soluble in boiling water1 and upon cooling1 yield gelatinous solutions4 ,their presence makes it possible to convert the juice of ripe fruits into jelly4 ,raw starch in any form is indigestible1 hence unripe fruit should never be eaten uncooked4 ,as fruit matures1 the changes it undergoes are such as best fit for consumption and digestion4 ,the following table shows the composition of the fruits in common use3-- ,,analysis4 ,water4 ,albumen4 ,sugar4 ,free ,acid4 ,pectose4 ,cellulose ,mineral ,matter4 ,apples #hc4j #j4d #f4h #a4j #e4b #c4b #j4d ,pears #hd4j #j4c #g4j #j4a #d4f #c4g #j4c ,peaches #he4j #j4e #a4h #j4g #h4j #c4d #j4f ,grapes #hj4j #j4g ,glucose4 ,tartaric4 #c4a #b4j #j4d #ac4j #j4h ,plums #hb4j #j4b #c4f #j4e #e4g 444 #j4f ,gooseberries #hf4j #j4d #g4j #a4e #a4i #b4g #j4e ,strawberries #hg4f #j4e #d4e #a4c #j4a 444 #j4f ,raspberries #hf4 #j4e #d4g #a4c #a4g 444 #j4d ,currants #he4b #j4d #f4d #a4h #j4b 444 #j4e ,blackberries #hf4d #j4e #d4d #a4a #a4d 444 #j4d ,cherries #ge4j #j4i #ac4a #j4c #b4b 444 #j4f ,apricots #he4j 4#jh #a4j 444 #e4i 444 #j4h ,oranges #hf4j ,a #h to #aj 444 444 444 444 ,dates #bj4h #f4f #ed4j ,fat4 #ab4c #e4e #a4f #j4b ,bananas #gc4i #d4h #ai4g;,b ,fat4 444 #j4b #j4h #j4f ,turkey ,figs #ag4e #f4a #eg4e ,fat4 #h4d;,c #g4c #b4c #j4i ,table ,note ,a3 ,small quantities of albumen1 citric acid1 citrate of potash1 cellulose1 etc4 ,table ,note ,b3 ,sugar and pectose4 ,table ,note ,c3 ,starch1 pectose1 etc4 ,there is a prevailing notion that the free use of fruits1 especially in summer1 excites derangement of the digestive organs4 ,when such derangement occurs1 it is far more likely to have been occasioned by the way in which the fruit was eaten than by the fruit itself4 ,perhaps it was taken as a surfeit dish at the end of a meal4 ,it may have been eaten in combination with rich1 oily foods1 pastry1 strong coffee1 and other indigestible viands1 which1 in themselves1 often excite an attack of indigestion4 ,possibly it was partaken of between meals1 or late at night1 with ice cream and other confections1 or it was swallowed without sufficient mastication4 ,certainly1 it is not marvelous that stomach and bowel disorders do result under such circumstances4 ,the innocent fruit1 like many other good things1 being found in bad company1 is blamed accordingly4 ,an excess of any food at meals or between meals1 is likely to prove injurious1 and fruits present no exception to this rule4 ,fruit taken at seasonable times and in suitable quantities1 alone or in combination with proper foods1 gives us one of the most agreeable and healthful articles of diet4 ,fruit1 fats1 and meats do not affiliate1 and they are liable to create a disturbance whenever taken together4 ,partially decayed1 stale1 and over-ripe1 as well as unripe fruit1 should never be eaten4 ,according to ,m4 ,pasteur1 the ,french scientist1 all fruits and vegetables1 when undergoing even incipient decay1 contain numerous germs1 which1 introduced into the system1 are liable to produce disturbances or disease4 ,perfectly fresh1 ripe fruit1 with proper limitations as to quantity and occasion1 may be taken into a normal stomach with impunity at any season4 ,it is especially important that all fruits to be eaten should not only be sound in quality1 but should be made perfectly clean by washing if necessary1 since fruit grown near the ground is liable to be covered with dangerous bacteria 7such as cause typhoid fever or diphtheria71 which exist in the soil or in the material used in fertilizing it4 ,most fruits1 properly used1 aid digestion either directly or indirectly4 ,the juicy ones act as dilutents1 and their free use lessens the desire for alcohol and other stimulants4 ,according to ,german analysts1 the apple contains a larger percentage of phosphorus than any other fruit1 or than any vegetable4 ,in warm weather and in warm climates1 when foods are not needed for a heat-producing purpose1 the diet may well consist largely of fruits and succulent vegetables1 eaten in combination with bread and grains4 ,in case of liver and kidney affections1 rheumatism1 and gout1 the use of fruit is considered very beneficial by many scientific authorities4 ,to serve its best purpose1 raw fruit should be eaten without sugar or other condiments1 or with the addition of as small a quantity as possible4 ,it is a disputed question whether fruits should begin or end the meal2 but it is generally conceded by those who have given the matter attention1 that fruit eaten at the beginning of a meal is itself the more readily digested1 and aids in the digestion of other foods1 since fruits1 like soups1 have the property of stimulating the flow of the digestive juices4 ,something1 however1 must depend upon the character of the fruit2 oranges1 melons1 and like juicy fruits1 are especially useful as appetizers to begin the meal1 while bananas and similar fruits agree better if taken with other food1 so as to secure thorough mixture with saliva4 ,this is true of all fruits1 except such pulpy fruits as strawberries1 peaches1 melons1 grapes1 and oranges4 ,it is often erroneously asserted that fruit as dessert is injurious to digestion4 ,for those people1 however1 who regulate their bill of fare in accordance with the principles of hygiene1 a simple course of fruit is not only wholesome1 but is all that is needed after a dinner2 and much time1 labor1 and health will be saved when housekeepers are content to serve desserts which nature supplies all ready for use1 instead of those harmful combinations in the preparing of which they spend hours of tiresome toil4 ,,description4--,for convenience1 fruits may be grouped together2 as1 pomaceous fruits1 including the apple1 quince1 pear1 etc42 the drupaceous fruits1 those provided with a hard stone surrounded by a fleshy pulp1 as the peach1 apricot1 plum1 cherry1 olive1 and date2 the orange or citron group1 including the orange1 lemon1 lime1 citron1 grape fruit1 shaddock1 and pomegranate2 the baccate or berry kind1 comprising the grape1 gooseberry1 currant1 cranberry1 whortleberry1 blueberry1 and others2 the arterio group1 to which belong raspberries1 strawberries1 dewberries1 and blackberries2 the fig group2 the gourd group1 including--melons and cantaloupes2 and foreign fruits4 ,it is impossible1 in the brief scope of this work1 to enumerate the infinite varieties of fruit2 but we will briefly speak of some of the most common found in the gardens and markets of this latitude4 ,,apples4--,the origin and first home of the apple1 is unknown4 ,if tradition is to be believed1 it was the inauspicious fruit to which may be traced all the miseries of mankind4 ,in pictures of the temptation in the garden of ,eden1 our mother ,eve is generally represented as holding an apple in her hand4 ,we find the apple mentioned in the mythologies of the ,greeks1 ,druids1 and ,scandinavians4 ,the ,thebans offered apples instead of sheep as a sacrifice to ,hercules1 a custom derived from the following circumstance3-- ,at one time1 when a sacrifice was necessary1 the river ,asopus had so inundated the country that it was impossible to take a sheep across it for the purpose1 when some youths1 recollecting that the ,greek word melon signified both sheep and an apple1 stuck wooden pegs into the fruit to represent legs1 and brought this vegetable quadruped as a substitute for the usual offering4 ,after this date1 the apple was considered as especially devoted to ,hercules4 ,in ancient times1 ,greece produced most excellent apples4 ,they were the favorite dessert of ,phillip of ,macedon and ,alexander the ,great1 the latter causing them to be served at all meals4 ,doubtless they came to be used to excess2 for it is recorded of the ,athenian lawgiver1 ,solon1 that he made a decree prohibiting a bridegroom from partaking of more than one at his marriage banquet1 a law which was zealously kept by the ,greeks1 and finally adopted by the ,persians4 ,in ,homer's time the apple was regarded as one of the precious fruits4 ,it was extensively cultivated by the ,romans1 who gave to new varieties the names of many eminent citizens1 and after the conquest of ,gaul1 introduced its culture into ,southwestern ,europe1 whence it has come to be widely diffused throughout all parts of the temperate zone4 ,apples were introduced into the ,united ,states by the early settlers1 and the first trees were planted on an island in ,boston ,harbor1 which still retains the name of ,apple ,island4 ,the wild crab tree is the parent of most of the cultivated varieties4 ,,the ,,pear4--,the origin of the pear1 like that of the apple1 is shrouded in obscurity1 though ,egypt1 ,greece1 and ,palestine dispute for the honor of having given birth to the tree which bears this prince of fruits4 ,theophrastus1 a ,greek philosopher of the fourth century1 speaks of the pear in terms of highest praise2 and ,galen1 the father of medical science1 mentions the pear in his writings as possessing qualities which benefit the stomach4 ,the pear tree is one of the most hardy of all fruit trees1 and has been known to live several hundred years4 ,,the ,,quince4--,this fruit appears to have been a native of ,crete1 from whence it was introduced into ancient ,greece2 and was largely cultivated by both ,greeks and ,romans4 ,in ,persia1 the fruit is edible in its raw state2 but in this country it never ripens sufficiently to be palatable without being cooked4 ,the fruit is highly fragrant and exceedingly acid1 and for these reasons it is largely employed to flavor other fruits4 ,,the ,,peach4--,this fruit1 as its botanical name1 prinus ,persica1 indicates1 is a native of ,persia1 and was brought from that country to ,greece1 from whence it passed into ,italy4 ,it is frequently mentioned by ancient writers1 and was regarded with much esteem by the people of ,asia4 ,the ,romans1 however1 had the singular notion that peaches gathered in ,persia contained a deadly poison1 but if once transplanted to another soil1 this injurious effect was lost4 ,in composition1 the peach is notable for the small quantity of saccharine matter it contains in comparison with other fruits4 ,,the ,,plum4--,the plum is one of the earliest of known fruits4 ,thebes1 ,memphis1 and ,damascus were noted for the great number of their plum trees in the early centuries4 ,plum trees grow wild in ,asia1 ,america1 and the ,south of ,europe1 and from these a large variety of domestic plum fruits have been cultivated4 ,plums are more liable than most other fruits to produce disorders of digestion1 and when eaten raw should be carefully selected1 that they be neither unripe nor unripe4 ,cooking renders them less objectionable4 ,,the ,,prune4--,the plum when dried is often called by its ,french cognomen1 prune4 ,the larger and sweeter varieties are generally selected for drying1 and when good and properly cooked1 are the most wholesome of prepared fruits4 ,,the ,,apricot4--,this fruit seems to be intermediate between the peach and the plum1 resembling the former externally1 while the stone is like that of the plum4 ,the apricot originated in ,armenia1 and the tree which bears the fruit was termed by the ,romans the tree of ,armenia4 ,it was introduced into ,england in the time of ,henry ,,viii4 ,the apricot is cultivated to some extent in the ,united ,states1 but it requires too much care to permit of its being largely grown1 except in certain sections4 ,,the ,,cherry4--,the common garden cherry is supposed to have been derived from the two species of wild fruit1 and historians tell us that we are indebted to the agricultural experiments of ,mithridates1 the great king of ancient ,pontus1 for this much esteemed fruit4 ,it is a native of ,asia ,minor1 and its birthplace4 ,,the ,,olive4--,from time immemorial the olive has been associated with history4 ,the ,scriptures make frequent reference to it1 and its cultivation was considered of first importance among the ,jews1 who used its oil for culinary and a great variety of other purposes4 ,ancient mythology venerated the olive tree above all others1 and invested it with many charming bits of fiction4 ,grecian poets sang its praises1 and early ,roman writers speak of it with high esteem4 ,in appearance and size the fruit is much like the plum2 when ripe1 it is very dark green1 almost black1 and possesses a strong1 and1 to many people1 disagreeable flavor4 ,the pulp abounds in a bland oil1 for the production of which it is extensively cultivated in ,syria1 ,egypt1 ,italy1 ,spain1 and ,southern ,france4 ,the fruit itself is also pickled and preserved in various ways1 but1 like all other similar commodities when thus prepared1 it is by no means a wholesome article of food4 ,,the ,,date4--,the date is the fruit of the palm tree so often mentioned in the ,sacred ,writings1 and is indigenous to ,africa and portions of ,asia4 ,the fruit grows in bunches which often weigh from twenty to twenty-five pounds1 and a single tree will bear from one to three thousand pounds in a season4 ,the date is very sweet and nutritious4 ,it forms a stable article of diet for the inhabitants of some parts of ,egypt1 ,arabia1 and ,persia1 and frequently forms the chief food of their horses1 dogs1 and camels4 ,the ,arabs reduce dried dates to a meal1 and make therefrom a bread1 which often constitutes their sole food on long journeys through the ,great ,desert4 ,the inhabitants of the countries where the date tree flourishes1 put its various productions to innumerable uses4 ,from its leaves they make baskets1 bags1 mats1 combs1 and brushes2 from its stalks1 fences for their gardens2 from its fibers1 thread1 rope1 and rigging2 from its sap1 a spirituous liquor2 from its fruit1 food for man and beast2 while the body of the tree furnishes them with fuel4 ,the prepared fruit is largely imported to this country4 ,that which is large1 smooth1 and of a soft reddish yellow tinge1 with a whitish membrane between the flesh and stone1 is considered the best4 ,,the ,,orange4--,according to some authors1 the far-famed golden fruit of the ,hesperides1 which ,hercules stole1 was the orange2 but it seems highly improbable that it was known to writers of antiquity4 ,it is supposed to be indigenous to ,central and ,eastern ,asia4 ,whatever its nativity1 it has now spread over all the warmer regions of the earth4 ,the orange tree is very hardy in its own habitat1 and is one of the most prolific of all fruit-bearing trees1 a single tree having been known to produce twenty thousand good oranges in a season4 ,orange trees attain great age4 ,there are those in ,italy and ,spain which are known to have flourished for six hundred years4 ,numerous varieties of the orange are grown1 and are imported to our markets from every part of the globe4 ,florida oranges are among the best1 and when obtained in their perfection1 are the most luscious of all fruits4 ,,the ,,lemon4--,this fruit is supposed to be a native of the ,north of ,india1 although it is grown in nearly all sub-tropical climates4 ,in general1 the fruit is very acid1 but in a variety known as the sweet lemon1 or bergamot 7said to be a hybrid of the orange and lemon71 the juice is sweet4 ,the sour lemon is highly valued for its antiscorbutic properties1 and is largely employed as a flavoring ingredient in culinary preparations1 and in making a popular refreshing beverage4 ,,the ,,citron4--,the citron is a fruit very similar to the lemon1 though larger in size and less succulent4 ,it is supposed to be identical with the ,hebrew tappuach1 and to be the fruit which is mentioned in the ,english version of the ,old ,testament as apple4 ,the citron is not suitable for eating in its raw state1 though its juice is used in connection with water and sugar to form an excellent acid drink4 ,its rind1 which is very thick1 with a warty and furrowed exterior1 is prepared in sugar and largely used for flavoring purposes4 ,,the ,,lime4--,the fruit of the lime is similar to the lemon1 though much smaller in size4 ,it is a native of ,eastern ,asia1 but has long been cultivated in the ,south of ,europe and other sub-tropical countries4 ,the fruit is seldom used except for making acidulous drinks1 for which it is often given the preference over the lemon4 ,,the ,,grape ,,fruit4--,this fruit1 a variety of shaddock1 belongs to the great citrus family1 of which there are one hundred and sixty-nine known varieties4 ,the shaddock proper1 however1 is a much larger fruit1 frequently weighing from ten to fourteen pounds4 ,although a certain quantity of grape fruit is brought from the ,west ,indies1 our principal supply is derived from ,florida4 ,it is from two to four times the size of an ordinary orange1 and grows in clusters4 ,it is rapidly gaining in favor with fruit lovers4 ,its juice has a moderately acid taste and makes a pleasing beverage4 ,the pulp1 carefully separated1 is also much esteemed4 ,,the ,,pomegranate4--,this fruit has been cultivated in ,asia from earliest antiquity1 and is still quite generally grown in most tropical climes4 ,in the ,scriptures it is mentioned with the vine1 fig1 and olive1 among the pleasant fruits of the promised land4 ,it is about the size of a large peach1 of a fine golden color1 with a rosy tinge on one side4 ,the rind is thick and leathery4 ,the central portion is composed of little globules of pulp and seeds inclosed in a thin membrane1 each seed being about the size of a red currant4 ,it is sub-acid1 and slightly bitter in taste4 ,the rind is strongly astringent1 and often used as a medicine4 ,,the ,,grape4--,undoubtedly the grape was one of the first fruits eaten by mankind1 and one highly valued from antiquity down to the present time4 ,although this fruit is often sadly perverted in the manufacture of wine1 when rightly used it is one of the most excellent of all fruits4 ,the skins and seeds are indigestible and should be rejected1 but the fresh1 juicy pulp is particularly wholesome and refreshing4 ,several hundred varieties of the grape are cultivated4 ,some particularly sweet varieties are made into raisins1 by exposure to the sun or to artificial heat4 ,sun-dried grapes make the best raisins4 ,the so-called ,english or ,zante currant belongs to the grape family1 and is the dried fruit of a vine which grows in the ,ionian ,islands and yields a very small berry4 ,the name currant1 as applied to these fruits1 is a corruption of the word ,corinth1 where the fruit was formerly grown4 ,,the ,,gooseberry4--,the gooseberry probably derives its name from gorse or goss1 a prickly shrub that grows wild in thickets and on hillsides in ,europe1 ,asia1 and ,america4 ,it was known to the ancients1 and is mentioned in the writings of ,theocritus and ,pliny4 ,gooseberries were a favorite dish with some of the emperors1 and were extensively cultivated in gardens during the ,middle ,ages4 ,the gooseberry is a wholesome and agreeable fruit1 and by cultivation may be brought to a high state of perfection in size and flavor4 ,,the ,,currant4--,this fruit derives its name from its resemblance to the small grapes of ,corinth1 sometimes called ,corinthus1 and is indigenous to ,america1 ,asia1 and ,europe4 ,the fruit is sharply acid1 though very pleasant to the taste4 ,cultivation has produced white currants from the red1 and in a distinct species of the fruit grown in ,northern ,europe and ,russia1 the currants are black or yellow4 ,,the ,,whortleberry ,,and ,,blueberry4--,these are both species of the same fruit1 which grows in woods and waste places in the ,north of ,europe and ,america4 ,of the latter species there are two varieties1 the high-bush and the low-bush1 which are equally palatable4 ,the fruit is very sweet and pleasant to the taste1 and is one of the most wholesome of all berries4 ,,the ,,cranberry4--,a ,german writer of note insists that the original name of this fruit was cram-berry1 because after dinner1 when one was filled with other food1 such was its pleasant and seductive flavor that he could still cram quite a quantity thereof1 in defiance of all dietetic laws4 ,other writers consider the name a corruption of craneberry1 so called because it is eagerly sought after by the cranes and other birds which frequent the swamps and marshes where it chiefly grows4 ,the fruit is extremely acid1 and is highly valued for sauces and jellies4 ,cranberries are among the most convenient fruits for keeping4 ,freezing does not seem to hurt them1 and they may be kept frozen all winter1 or in water without freezing1 in the cellar1 or other cool places1 for a long period4 ,,the ,,strawberry4--,the flavor of antiquity rests upon the wild strawberry4 ,its fruit was peddled by itinerant dealers about the streets of ancient ,grecian and ,roman cities4 ,virgil sings of it in pastoral poems1 and ,ovid mentions it in words of praise4 ,the name by which the fruit was known to the ,greeks indicates its size2 with the ,latins its name was symbolic of its perfume4 ,the name strawberry probably came from the old ,saxon streawberige1 either from some resemblance of the stems to straw1 of from the fact that the berries have the appearance when growing of being strewn upon the ground4 ,in olden times1 children strung the berries upon straws1 and sold so many straws of berries for a penny1 from which fact it is possible the name may have been derived4 ,the strawberry is indigenous to the temperate regions of both the ,eastern and ,western ,hemispheres1 but it seems to have been matured in gardens1 only within the last two centuries4 ,,the ,,raspberry4--,this fruit grows in both a wild and a cultivated state4 ,it derives its name from the rough rasps or spines with which the bushes are covered4 ,among the ancients it was called the bramble of ,mt4 ,ida1 because it was abundant upon that mountain4 ,it is a hardy fruit1 found in most parts of the world1 and is of two special varieties1 the black and the red4 ,,the ,,blackberry4--,this fruit is a native of ,america and the greater part of ,europe4 ,there are one hundred and fifty-one named species1 although the high-blackberry and the low-blackberry1 or dewberry1 are said to have furnished the best cultivated varieties4 ,,the ,,mulberry4--,different varieties of the mulberry tree produce white1 red1 and black mulberries of fine aromatic flavor1 and acidulous or sweet taste4 ,persia is supposed to be the native home of this fruit1 from whence it was carried1 at an early date1 to ,asia ,minor and to ,greece4 ,the ,hebrews were evidently well acquainted with it4 ,it was also cultivated by the farmers of ,attica and ,peloponnesus4 ,the ancient mulberry was considered the wisest and most prudent of trees1 because it took care not to put forth the smallest bud until the cold of winter had disappeared1 not to return4 ,then1 however1 it lost no time1 but budded and blossomed in a day4 ,several varieties are found in the ,united ,states4 ,,the ,,melon4--,this is the generic name for all the members of the gourd tribe known as cantaloupes1 muskmelons1 and watermelons4 ,the fruit varies greatly in size and color1 and in the character of the rind4 ,when fresh and perfectly ripe1 melons are among the most delicious of edible fruits4 ,,the ,,fig4--,in the most ancient histories1 the fig tree is referred to as among the most desirable productions of the earth4 ,it was the only tree in the garden of ,eden of which the ,sacred ,writings make particular mention4 ,among the inhabitants of ancient ,syria and ,greece1 it formed one of the principal articles of food4 ,its cultivation was1 and is still1 extensively carried on in nearly all ,eastern countries2 also in ,spain1 ,southern ,france1 and some portions of the ,united ,states4 ,the fruit is pear-shaped1 and consists of a pulpy mass full of little seeds4 ,dried and compressed figs are largely imported1 and are to be found in all markets4 ,those brought from ,smyrna are reputed to be the best4 ,,the ,,banana4--,this is essentially a tropical fruit growing very generally in the ,east1 the ,west ,indies1 ,south ,american countries1 and some of the ,southern ,states4 ,the plant is an annual1 sending up stems to the height of ten or fifteen feet1 while drooping from the top are enormous leaves three or four feet in length1 and looking1 as one writer has aptly said1 like great1 green quill pens4 ,it is planted in fields like corn1 which in its young growth it much resembles4 ,each plant produces a single cluster of from eighty to one hundred or more bananas1 often weighing in the aggregate as high as seventy pounds4 ,the banana is exceedingly productive4 ,according to ,humboldt1 a space of #a1jjj feet1 which will yield only #ch pounds of wheat1 or #dfb pounds of potatoes1 will produce #d1jjj pounds of bananas1 and in a much shorter period of time4 ,it is more nutritious than the majority of fruits1 and in tropical countries is highly valued as a food1 affording in some localities the chief alimentary support of the people4 ,its great importance as a food product is shown by the fact that three or four good sized bananas are equal in nutritive value to a pound of bread4 ,the amount of albumen contained in a pound of bananas is about the same as that found in a pound of rice1 and the total nutritive value of one pound of bananas is only a trifle less than that of an equal quantity of the best beefsteak4 ,the unripe fruit1 which contains a considerable percentage of starch1 is often dried in the oven and eaten as bread1 which1 in this state1 it considerably resembles in taste and appearance4 ,thus prepared1 it may be kept for a long time1 and is very serviceable for use on long journeys4 ,the variety of the banana thus used is1 however1 a much larger kind than any of those ordinarily found in our ,northern markets1 and is known as the plantain4 ,the dried plantain1 powdered1 furnishes a meal of fragrant odor and bland taste1 not unlike common wheat flour4 ,it is said to be easy of digestion1 and two pounds of the dry meal or six pounds of the fruit is the daily allowance for a laborer in tropical ,america4 ,,the ,,pineapple4--,this delicious fruit is a native of ,south ,america1 where it grows wild in the forests4 ,it is cultivated largely in tropical ,america1 the ,west ,indies1 and some portions of ,europe4 ,the fruit grows singly from the center of a small plant having fifteen or more long1 narrow1 serrated1 ridged1 sharp-pointed leaves1 seemingly growing from the root4 ,in general appearance it resembles the century plant1 though so much smaller that twelve thousand pineapple plants may be grown on one acre4 ,from the fibers of the leaves is made a costly and valuable fabric called pina muslin4 ,nothing can surpass the rich1 delicate flavor of the wild pineapple as found in its native habitat4 ,it is in every way quite equal to the best cultivated variety4 ,the most excellent pineapples are imported from the ,west ,indies1 but are seldom found in perfection in out ,northern markets4 ,,fresh ,,fruit ,,for ,,the ,,table4 ,all fruit for serving should be perfectly ripe and sound4 ,immature fruit is never wholesome1 and owing to the large percentage of water in its composition1 fruit is very prone to change2 hence over-ripe fruit should not be eaten1 as it is liable to ferment and decompose in the digestive tract4 ,fruit which has begun1 however slightly1 to decay1 should be rejected4 ,juice circulates through its tissues in much the same manner as the blood circulates through animal tissues1 though not so rapidly and freely4 ,the circulation is sufficient1 however1 to convey to all parts the products of decomposition1 when only a small portion has undergone decay1 and although serious results do not always follow the use of such fruit1 it certainly is not first-class food4 ,if intended to be eaten raw1 fruit should be well ripened before gathering1 and should be perfectly fresh4 ,fruit that has stood day after day in a dish upon the table1 in a warm room1 is far less wholesome and tempting than that brought fresh from the storeroom or cellar4 ,all fruits should be thoroughly cleansed before serving4 ,such fruit as cherries1 grapes1 and currants may be best washed by placing in a colander1 and dipping in and out of a pan of water until perfectly clean1 draining and drying before serving4 ,,directions ,,for ,,serving ,,fruits4 ,,apples4--,in serving these1 the queen of all fruits1 much opportunity is afforded for a display of taste in their arrangement4 ,after wiping clean with a damp towel1 they may be piled in a fruit basket1 with a few sprigs of green leaves here and there between their rosy cheeks4 ,the feathery tops of carrots and celery are pretty for this purpose4 ,oranges and apples so arranged1 make a highly ornamental dish4 ,raw mellow sweet apples make a delicious dish when pared1 sliced1 and served with cream4 ,,bananas4--,cut the ends from the fruit and serve whole1 piled in a basket with oranges1 grapes1 or plums4 ,another way is to peel1 slice1 and serve with thin cream4 ,bananas are also very nice sliced1 sprinkled lightly with sugar1 and before it had quite dissolved1 covered with orange juice4 ,sliced bananas1 lightly sprinkled with sugar1 alternating in layers with sections of oranges1 make a most delicious dessert4 ,,cherries4--,serve on stems1 piled in a basket or high dish1 with bits of green leaves and vines between4 ,rows of different colored cherries1 arranged in pyramidal form1 make also a handsome dish4 ,,currants4--,large whole clusters may be served on the stem1 and when it is possible to obtain both red and white varieties1 they make a most attractive dish4 ,put them into cold water for a little time1 cool thoroughly1 and drain well before using4 ,currants1 if picked from the stems after being carefully washed and drained1 may be served lightly sprinkled with sugar4 ,currants and raspberries served together1 half and half1 or one third currants two thirds raspberries1 are excellent4 ,only the ripest of currants should be used4 ,,gooseberries4--,when fresh and ripe1 the gooseberry is one of the most delicious of small fruits4 ,serve with stems on4 ,drop into cold water for a few moments1 drain1 and pile in a glass dish for the table4 ,,grapes4--,grapes need always to be washed before serving4 ,drop the bunches into ice water1 let them remain ten of fifteen minutes1 then drain and serve4 ,an attractive dish may be made by arranging bunches of different colored grapes together on a plate edged with grape leaves4 ,,melons4--,watermelons should be served very cold4 ,after being well washed on the outside1 put on ice until needed4 ,cut off a slice at the ends1 that each half may stand upright on a plate1 and then cut around in even slices4 ,instead of cutting through the center into even halves1 the melon may be cut in points back and forth around the entire circumference1 so that when separated1 each half will appear like a crown4 ,another way is to take out the central portion with a spoon1 in cone-shaped pieces1 and arrange on a plate with a few bits of ice4 ,other melons may be served in halves1 with the seeds removed4 ,the rough skin of the cantaloupe should be thoroughly scrubbed with a vegetable brush1 then rinsed and wiped1 after which bury the melon in broken ice till serving time2 divide into eighths or sixteenths1 remove the seeds1 reconstruct the melon1 and serve surrounded with ice1 on a folded napkin1 or arranged on a bed of grape leaves4 ,do not cool the melon by placing ice upon the flesh1 as the moisture injures the delicate flavor4 ,,oranges4--,serve whole or cut the skin into eighths1 halfway down1 separating it from the fruit1 and curling it inward1 thus showing half the orange white and the other half yellow2 or cut the skin into eighths1 two-thirds down1 and after loosening from the fruit1 leave them spread open like the petals of a lily4 ,oranges sliced and mixed with well ripened strawberries1 in the proportion of three oranges to a quart of berries1 make--a palatable dessert4 ,,peaches ,,and ,,pears4--,pick out the finest1 and wipe the wool from the peaches4 ,edge a plate with uniform sized leaves of foliage plant of the same tints as the fruit1 and pile the fruit artistically upon it1 tucking sprays or tips of the plant between4 ,bits of ice may also be intermingled4 ,yellow ,bartlett pears and rosy-cheeked peaches arranged in this way are most ornamental4 ,,peaches ,,and ,,cream4--,pare the peaches just as late as practicable1 since they become discolored by standing4 ,always use a silver knife1 as steel soon blackens and discolors the fruit4 ,if sugar is to be used1 do not add it until the time for serving1 as it will start the juice1 and likewise turn the fruit brown1 destroying much of its rich flavor4 ,keep on ice until needed for the table4 ,add cream with each person's dish4 ,,pineapples4--,the pineapple when fresh and ripened to perfection1 is as mellow and juicy as a ripe peach1 and needs no cooking to fit it for the table4 ,of course it must be pared1 and have the eyes and fibrous center removed4 ,then it may be sliced in generous pieces and piled upon a plate1 or cut into smaller portions and served in saucers4 ,no condiments are necessary2 even the use of sugar detracts from its delicate flavor4 ,pineapples found in our ,northern markets are1 however1 generally so hard and tough as to require cooking1 or are valuable only for their juice1 which may be extracted and used for flavoring other fruits4 ,when sufficiently mellow to be eaten raw1 they are usually so tart as to seem to require a light sprinkling of sugar to suit most tastes4 ,pineapples pared1 cut into dice or small pieces1 lightly sprinkled with sugar1 to which just before serving1 a cup of orange juice is added1 form a delicious dish4 ,,plums4--,plums make a most artistic fruit piece1 served whole and arranged with bunches of choice green grapes1 in a basket or glass dish4 ,a fine edge may be made from the velvety leaves of dark purple foliage plants4 ,,pressed ,,figs4--,look over carefully1 and select only such as are perfectly good4 ,they may be served dry1 mixed with bunches of raisins1 or steamed over a kettle of boiling water4 ,steamed figs make an excellent breakfast dish1 and are considered much more wholesome then when used dry4 ,steamed raisins are likewise superior to dried raisins4 ,,raspberries1 ,,blackberries1 ,,dewberries1 ,,blueberries ,,and ,,whortleberries1 require careful looking over to remove all insects1 stems1 and over-ripe fruit4 ,blueberries and whortleberries frequently need to be washed4 ,they are then drained by spreading on a sieve or colander4 ,perfectly ripe1 they are more healthful without condiments2 but sugar and cream are usually considered indispensable4 ,if necessary to wash strawberries1 they should be put into cold water1 a few at a time1 pushed down lightly beneath the water several times until entirely clean1 then taken out one by one1 hulled1 and used at once4 ,like all other small fruits and berries they are more wholesome served without cream1 but if cream is used1 each person should be allowed to add it to his own dish1 as it quickly curdles and renders the whole dish unsightly2 if allowed to stand1 it also impairs the flavor of the fruit4 ,,frosted ,,fruit4--,prepare a mixture of the beaten white of egg1 sugar1 and a very little cold water4 ,dip nice bunches of clean currants1 cherries1 or grapes into the mixture2 drain nearly dry1 and roll lightly in powdered sugar4 ,lay them on white paper to dry4 ,plums1 apricots1 and peaches may be dipped in the mixture1 gently sprinkled with sugar1 then allowed to dry4 ,this method of preparing fruit is not to be commended for its wholesomeness1 but it is sometimes desirable for ornament4 ,,keeping ,,fresh ,,fruit4 ,of the numerous varieties of fruits grown in this country1 apples and pears are about the only ones that can be kept for any length of time without artificial means4 ,as soon as fruit has attained its maturity1 a gradual change or breaking down of tissues begins4 ,in some fruits this process follows rapidly2 in other it is gradual4 ,there is a certain point at which the fruits are best suited for use4 ,we call it mellowness1 and say that the fruit is in good eating condition4 ,when this stage has been reached1 deterioration and rotting soon follow4 ,in some fruits1 as the peach1 plum1 and early varieties of apples and pears1 these changes occur within a few days after maturity1 and it is quite useless to attempt to keep them2 in others1 like the later varieties of apples and pears1 the changes are slow but none the less certain4 ,to keep such fruits we must endeavor to retard or prolong the process of change1 by avoiding all conditions likely to hasten decay4 ,even with ordinary care1 sound fruit will keep for quite a length of time2 but it can be preserved in better condition and for a longer period by careful attention to the following practical points3-- #a4 ,if the fruit is of a late variety1 allow it to remain on the tree as long as practicable without freezing4 #b4 ,always pick and handle the fruit with the greatest care4 #c4 ,gather the fruit on a dry1 cool day1 and place in heaps or bins for two or three weeks4 #d4 ,carefully sort and pack in barrels1 placing those most mellow and those of different varieties in different barrels2 head the barrels1 label1 and place in a cool1 dry place where the temperature will remain equable4 ,some consider it better to keep fruit in thin layers upon broad shelves in a cool place4 ,this plan allows frequent inspection and removal of all affected fruit without disturbance of the remainder4 #e4 ,warmth and moisture are the conditions most favorable to decomposition1 and should be especially guarded against4 #f4 ,the best temperature for keeping fruit is about #cd ,f41 or #b above freezing4 ,another method which is highly recommended is to sprinkle a layer of sawdust on the bottom of a box1 and then put in a layer of apples1 not allowing them to tough each other4 ,upon this pack more sawdust2 then another layer of apples1 and so on until the box is filled4 ,after packing1 place up from the ground1 in a cellar or storeroom1 and they will keep perfectly1 retaining their freshness and flavor until brought out4 ,the ,practical ,farmer gives the following rough but good way to store and keep apples3 ,spread plenty of buckwheat chaff on the barn floor1 and on this place the apples1 filling the interstices with the chaff4 ,cover with the chaff and then with straw two or three feet deep4 ,the advantage of this is that covering and bedding in chaff excludes cold1 prevents air currents1 maintains a uniform temperature1 absorbs the moisture of decay1 and prevents the decay produced by moisture4 ,the ordinary cellar underneath the dwelling house is too warm and damp for the proper preservation of fruit1 and some other place should be provided if possible4 ,a writer in the ,american ,agriculturist thus calls attention to an additional reason why fruit should not be stored beneath living-rooms3 ,after late apples are stored for the winter1 a gradual change begins within the fruit4 ,it absorbs oxygen from the air of the room1 and gives off carbonic acid gas4 ,another change results in the formation of water1 which is given off as moisture4 ,the taking up of oxygen by the fruit and the giving off of carbonic acid1 in a short time so vitiates the atmosphere of the room in which the fruit is kept1 that it will at once extinguish a candle1 and destroy animal life4 ,an atmosphere of this kind tends to preserve the fruit4 ,there being little or no oxygen left in the air of the room1 the process of decay is arrested4 ,hence it is desirable that the room be air tight1 in order to maintain such an atmosphere4 ,the production of carbonic acid shows that a cellar in or under a dwelling1 is an improper place for storing fresh fruit4 ,when the gas is present in the air in sufficient proportion1 it causes death1 and a very small quantity will cause headache1 listlessness1 and other unpleasant effects4 ,no doubt many troubles attributed to malaria1 are due to gases from vegetables and fruits stored in the cellar4 ,a fruit cellar should be underneath some other building rather than the dwelling1 or a fruit house may be built entirely above the ground4 ,a house to keep fruit properly must be built upon the principle of a refrigerator4 ,its walls1 floor1 and ceiling should be double1 and the space between filled with sawdust4 ,the doors and windows should be double2 and as light is undesirable1 the windows should be provided with shutters4 ,there should be a small stove for use if needed to keep a proper temperature in severe weather4 ,,to ,,keep ,,grapes4--,select such bunches as are perfect1 rejecting all upon which there are any bruised grapes1 or from which a grape has fallen4 ,spread them upon shelves in a cool place for a week or two4 ,then pack in boxes in sawdust which has been recently well dried in an oven4 ,bran which has been dried may also be used4 ,dry cotton is employed by some4 ,keep in a cool place4 ,some consider the following a more efficient method3 select perfect bunches1 and dip the broken end of the stems in melted paraffine or sealing wax4 ,wrap separately in tissue paper1 hang in a cool place1 or pack in sawdust4 ,,to ,,keep ,,lemons ,,and ,,oranges4--,lemons may be kept fresh for weeks by placing them in a vessel of cold water in a very cool cellar or ice house4 ,change the water every day4 ,oranges may be kept in the same way4 ,the usual method employed by growers for keeping these fruits is to wrap each one separately in tissue paper1 and put in a cool1 dry place4 ,,to ,,keep ,,cranberries4--,put them in water and keep in a cool place where they will not freeze4 ,change the water often1 and sort out berries which may have become spoiled4 ,,cooked ,,fruit4 ,perfectly ripe fruit is1 as a rule1 more desirable used fresh than in any other way4 ,fruits which are immature1 require cooking4 ,stewing and baking are the simplest methods of preparation4 ,,general ,,suggestions ,,for ,,cooking ,,fruit4--,the utensils for stewing should be porcelain-lined1 or granite ware4 ,fruit cooked in tin loses much of its delicate flavor2 while if it be acid1 and the tin of poor quality1 there is always danger that the acid of the fruit acting upon the metal will form a poisonous compound4 ,cover with a china plate or granite-ware cover1 never with a tin one1 as the steam will condense and run down into the kettle1 discoloring the contents4 ,use only silver knives for preparing the fruit1 and silver or wooden spoons for stirring4 ,prepare just before cooking1 if you would preserve the fruit perfect in flavor1 and unimpaired by discoloration4 ,in preparing apples1 pears1 and quinces for stewing1 it is better to divide the fruit into halves or quarters before paring4 ,the fruit is more easily handled1 can be pared thinner and cored more quickly4 ,peaches1 apricots1 and plums1 if divided and stoned before paring1 can be much more easily kept whole4 ,cook in a small quantity of boiling water1 and if economy is a point to be considered1 do not add sugar until the fruit is done4 ,sugar boiled with an acid will be converted into glucose1 two and one half pounds of which only equal one pound of cane sugar in sweetening properties4 ,it will require a much larger amount of sugar to sweeten fruit if added before the cooking process is completed4 ,fruit should be cooked by stewing1 or by gentle simmering2 hard boiling will destroy the fine flavor of all fruits1 and especially of berries and other small fruits4 ,cinnamon1 cloves1 or other spices1 should not be added1 as their stronger flavors deaden or obliterate the natural flavor1 which should always be preserved as perfectly as possible4 ,if desirable to add some foreign flavor1 let it be the flavor of another fruit1 or the perfume of flowers4 ,for ,instance1 flavor apple with lemon1 pineapple1 quince1 or rose water4 ,unripe fruit is improved by making the cooking quite lengthy1 which acts in the place of the ripening process1 changing the starchy matter to saccharine elements4 ,in cooking fruit1 try to preserve its natural form4 ,the more nearly whole it is1 the better it looks1 and the more natural will be its flavor4 ,apples are best cooked by baking4 ,pears and quinces are also excellent baked4 ,the oven should be only moderately hot2 if the heat is too great1 they brown on the outside before they are done throughout4 ,in cooking fruit by any method1 pains should be taken to cook together such as are of the same variety1 size1 and degree of hardness2 if it is to be cut in pieces1 care should be taken to have the pieces of uniform size4 ,,recipes4 ,,baked ,,apples4--,moderately tart apples or very juicy sweet ones are best for baking4 ,select ripe apples1 free from imperfections1 and of nearly equal size4 ,wipe carefully and remove the blossom ends4 ,water sufficient to cover bottom of the baking dish1 should be added if the fruit is not very juicy4 ,if the apples are sour and quite firm1 a good way is to pare them before baking1 and then place them in an earthen pie dish with a little hot water4 ,if they incline to brown too quickly1 cover the tops with a granite-ware pie dish4 ,if the syrup dries out1 add a little more hot water4 ,when done1 set them away till nearly cold1 then transfer to a glass dish1 pour the syrup1 which should be thick and amber colored1 over them4 ,sour apples are excellent pared1 cored1 and baked with the centers filled with sugar1 jelly1 or a mixture or chopped raisins and dates4 ,they should be put into a shallow earthen dish with water sufficient to cover the bottom1 and baked in a quick oven1 basting often with the syrup4 ,sweet apples are best baked without paring4 ,baked apples are usually served as a relish1 but with a dressing of cream they make a most delicious dessert4 ,,citron ,,apples4--,select a few tart apples of the same degree of hardness1 and remove the cores4 ,unless the skins are very tender1 it is better to pare them4 ,fill the cavities with sugar1 first placing in each apple a few bits of chopped citron4 ,if the skins have been removed1 place the stuffed apples on a flat earthen dish with a tablespoonful of water on the bottom2 cover closely1 and bake till perfectly tender1 but not till they have fallen to pieces4 ,if the skins are left on1 they may be baked without covering4 ,when cold1 serve in separate dishes1 with or without a spoonful or two of whipped cream on each apple4 ,,lemon ,,apples4--,prepare tart apples the same as for citron apples4 ,fill the cavities made by removing the cores with a mixture of grated lemon and sugar1 squeeze a few drops of lemon juice over each apple1 and bake4 ,serve with or without whipped cream4 ,,baked ,,pears4--,hard pears make an excellent dessert when baked4 ,pare1 halve1 remove seeds1 and place in a shallow earthen dish1 with a cup of water to each two quarts of fruit4 ,if the pears are sour1 a little sugar may be added4 ,bake1 closely covered1 in a moderate oven until tender4 ,serve with sugar and cream4 ,tart pears are the best for baking1 as the sweet varieties are often tasteless4 ,,baked ,,quinces4--,pare and remove the cores4 ,fill the cavities with sugar1 put in a shallow earthen dish1 and add water to cover the bottom2 bake till soft1 basting often with the syrup4 ,if the syrup dries out before the fruit is perfectly tender1 add a little more hot water4 ,,pippins ,,and ,,quince4--,pare and quarter nice golden pippins1 and cook in boiling water until reduced to a jelly4 ,add two or three quinces sliced1 and simmer slowly in the jelly until the quince is tender4 ,add sugar to taste4 ,serve cold4 ,,baked ,,apple ,,sauce4--,pare1 core1 and quarter apples to fill an earthen crock or deep pudding dish1 taking care to use apples of the same degree of hardness1 and pieces of the same size4 ,for two quarts of fruit thus prepared1 add a cup of water1 and if the apples are sour1 a cup of sugar4 ,cover closely1 and bake in a moderate oven several hours1 or until of a dark red color4 ,sweet apples and quinces in the proportion of two parts of apple to one of quince1 baked in this way1 are also good4 ,cut the apples into quarters1 but slice the quinces much thinner1 as they are more difficult to cook4 ,put a layer of quince on the bottom of the dish1 alternating with a layer of apple1 until the dish is full4 ,add cold water to half cover the fruit1 and stew in the oven well covered1 without stirring1 until tender4 ,pears may be cooked in a similar way1 and both apples and pears thus cooked may be canned while hot and kept for a long period4 ,,baked ,,apple ,,sauce ,,no4 #b4--,prepare nice tart apples as for ,no4 #a4 ,bake1 with a small quantity of water1 in a covered pudding dish1 in a moderate oven1 until soft4 ,mash with a spoon1 add sugar1 and when cold1 a little grated orange rind4 ,,apples ,,stewed ,,whole4--,take six large red apples1 wash carefully1 and put in a fruit kettle with just enough boiling water to cover4 ,cover the kettle1 and cook slowly until the apples are soft1 with the skins broken and the juice a rich red color4 ,after removing the apples1 boil the juice to a syrup1 sweeten1 and pour over the apples4 ,,steamed ,,apples4--,select pound sweets of uniform size1 wipe1 cut out the blossom-ends1 and pack in a large pudding dish4 ,pour in a cupful of water1 cover the dish closely1 set in a moderate oven1 and steam till the apples are tender4 ,remove from the dish1 and pour the liquor over them frequently as they cool4 ,,compote ,,of ,,apples4--,pare and extract the cores from moderately tart1 juicy apples4 ,place them in a deep pudding dish with just enough water to cover them4 ,cover1 place in a moderate oven1 and stew until they are tender4 ,remove the apples and place in a deep dish to keep hot4 ,measure the juice and pour it into a saucepan1 add a few bits of lemon rind1 and boil up until thickened almost like a jelly4 ,while the juice is boiling1 heat some sugar1 one tablespoonful to each cup of juice1 in the oven1 and add to the juice when thickened4 ,pour scalding hot over the apples1 and cover until cold4 ,,apple ,,compote ,,no4 #b4--,pare eight or ten rather tart1 finely flavored and easy-cooking apples1 carefully removing the cores1 and put them into a broad1 shallow1 granite-ware saucepan with just enough hot water to cover the bottom4 ,cover tightly and place over the fire4 ,the steam will cook the apples tender in a short time4 ,do not allow them to fall to pieces4 ,make a syrup by dissolving one cup of sugar in a pint of hot water4 ,add three teaspoonfuls of the juice of canned pineapple1 and pour over the apples while both are hot4 ,,stewed ,,pears4--,select some fine ,bartlett pears which are ripe1 but have hardly begun to soften2 remove the skins1 cut in halves or quarters1 and take out the seeds4 ,put loosely in a granite-ware kettle1 and add a pint of water for three and a half quarts of fruit4 ,cover closely1 and when it begins to boil1 set it where it will just simmer until the top pieces are tender4 ,serve cold4 ,sugar will not be necessary if the fruit is of good quality4 ,,smooth ,,apple ,,sauce4--,if fruit is not sufficiently perfect to be cut into uniform quarters1 a good way to prepare it is to pare1 core1 and slice into thin slices4 ,cook in as small a quantity of water as possible1 the fruit covered closely1 so that the top portion will steam tender as soon as the bottom1 and when done rub through a colander1 or beat smooth with a wooden spoon or an egg beater4 ,let it cool before adding sugar4 ,a little lemon peel may be added to the fruit just long enough before it is done to flavor it1 if desired4 ,,boiled ,,apples ,,with ,,syrup4--,halve and remove the cores of a half dozen nice apples1 leaving the skins on4 ,boil till tender in sufficient water to cover them4 ,take out with a fork into a glass dish4 ,add to the juice three or four slices of a large lemon2 boil for ten or fifteen minutes2 sweeten to taste2 then pour over the apples1 and cool4 ,,stewed ,,apples4--,select fine fruit of a sub-acid flavor and not over-ripe4 ,pare1 remove the cores and all blemishes1 and divide into sixths if large1 into quarters if small4 ,put into a porcelain or granite-ware kettle with enough boiling water to cook and leave a good liquor4 ,cover1 and simmer gently1 without stirring1 from one to two hours4 ,do not add sugar till cold4 ,be careful not to break the fruit in serving4 ,,stewed ,,crab ,,apples4--,select perfect fruit4 ,wash and stew in but little water until they are very soft4 ,rub through a coarse sieve or colander to remove the seeds and skins4 ,sweeten to taste4 ,,sweet ,,apple ,,sauce ,,with ,,condensed ,,apple ,,juice4--,for the juice1 wash1 divide1 and core rather tart apples and cook until softened with one cup of water for every six pounds of fruit4 ,when soft1 put into a percolater and drain off the juice or extract it with a fruit press4 ,boil until it is reduced one half4 ,skim if needed while boiling1 and if not perfectly clear allow it to settle before using4 ,a considerable quantity of the juice may be thus prepared and put into stone jars1 to be used as needed4 ,for the sauce1 pare1 core1 and quarter sweet apples4 ,put into a porcelain kettle with enough of the condensed juice to cover4 ,cook slowly until tender4 ,,apples ,,with ,,raisins4--,pare1 core1 and quarter a dozen or more medium sized sour apples4 ,clean thoroughly one fourth as many raisins as apples1 and turn over them a quart of boiling water4 ,let them steep until well swollen1 then add the apples1 and cook until tender4 ,sugar to sweeten may be added if desired1 although little will be needed unless the apples are very tart4 ,dried apples soaked over night may be made much more palatable by stewing with raisins or ,english currants1 in the same way4 ,,apples ,,with ,,apricots4--,pare1 core1 and quarter some nice1 sour apples4 ,put them to cook with two halves of dried apricot for each apple4 ,when tender1 make smooth by beating or rubbing through a colander1 and sweeten4 ,dried apples may be used in place of fresh ones4 ,,peaches1 ,,plums1 ,,cherries1 ,,berries1 and all small fruits may be cooked for sauce by stewing in a small amount of water1 adding sugar to sweeten when done4 ,,baked ,,apples4--,take any good tart apples2 peel1 cut in halves1 and remove the cores4 ,scatter a few spoonfuls of sugar in the bottom of a dish1 and lay the apples in1 flat side down2 add a teacupful of cold water1 and bake till tender4 ,let stand in the dish till cold1 then take up the pieces in a vegetable dish1 and poor over them what juice remains4 ,sweet apples are good baked in this way without sugar4 ,,baked ,,pears4--,peel ripe pears2 cut in halves1 and pack in layers in a stone ware jar4 ,strew a little sugar over each layer1 and add a small cupful of water1 to prevent burning4 ,cover tightly1 and bake three or four hours in a well-heated oven4 ,let them get very cold1 and serve with sweet cream4 ,,baked ,,peaches4--,peaches which are ripe but too hard for eating1 are nice baked4 ,pare1 remove the stones1 and place in loose layers in a shallow1 earthen pudding dish with a little water4 ,sprinkle each layer lightly with sugar1 cover and bake4 ,,cranberries4--,cranberries make an excellent sauce1 but the skins are rather hard of digestion1 and it is best to exclude them4 ,stew in the proportion of a quart of berries to a pint of water1 simmering gently until the skins have all burst1 and the quantity is reduced to a pint4 ,put through a colander to remove the skins1 and when nearly cool1 add for the quart of berries two thirds of a cup of sugar4 ,,cranberries ,,with ,,raisins4--,cook the cranberries as in the preceding recipe1 and when rubbed through the colander1 add for every pound of cranberries before cooking1 one fourth pound of raisins which have been steeped for half an hour in just sufficient boiling water to cover4 ,a little less sugar will be needed to sweeten than when served without the raisins4 ,,cranberries ,,and ,,sweet ,,apples4--,stew equal parts of cranberries and sweet apples together4 ,mash1 rub through a fine sieve or colander to remove the skins and make the whole homogeneous4 ,this makes a very palatable sauce without the addition of sugar4 ,california prunes and cranberries stewed together in equal proportion1 in a small quantity of water1 also make a nice sauce without sugar4 ,,oranges ,,and ,,apples4--,the mild1 easy cooking1 tart varieties of apples make an excellent sauce stewed with one third sliced oranges from which the seeds have been removed4 ,pare1 core1 and slice the apples1 and cook gently so as to preserve the form of both fruits until the apples are tender4 ,add sugar to sweeten1 and if desired a very little of the grated yellow of the orange rind4 ,,stewed ,,raisins4--,soak a pint of good raisins1 cleaned and freed from stems1 in cold water for several hours4 ,when ready to cook1 put them1 with the water in which they were soaked1 in a fruit kettle and simmer until the skins are tender4 ,three or four good-sized figs1 chopped quite fine1 cooked with the raisins1 gives an additional richness and thickness of juice4 ,no sugar will be needed4 ,,dried ,,apples4--,good apples properly dried make a very palatable sauce2 but unfortunately the fruit generally selected for drying is of so inferior a quality that if cooked in its fresh state it would not be good4 ,the dried fruit in most of our markets needs to be looked over carefully1 and thoroughly washed before using4 ,put into a granite-ware kettle1 cover with boiling water1 and cook gently until tender4 ,fresh steam-dried or evaporated apples will cook in from one half to three fourths of an hour2 if older1 they may require from one to two more hours4 ,add boiling water1 as needed1 during the cooking4 ,if when tender they are lacking in juice1 add a little boiling water long enough before lifting from the fire to allow it to boil up once4 ,if the fruit is very poor1 a few very thin slices of the yellow portion of lemon or orange rind added a half hour before it is done1 will sometimes be an improvement4 ,,dried ,,apples ,,with ,,other ,,dried ,,fruit4--,an excellent sauce may be made by cooking a few dried plums with dried or evaporated apples4 ,only enough of the plums to give a flavor to the apples will be needed2 a handful of the former to a pound of apples will be sufficient4 ,dried cherries1 raisins1 ,english currants1 dried apricots1 prunelles1 and peaches are also excellent used in combination with dried apples4 ,,dried ,,apricots ,,and ,,peaches4--,these fruits1 if dried with the skins on1 need1 in addition to the preparation for cooking recommended for dried apples1 a thorough rubbing with the fingers1 while being washed1 to remove the down4 ,put into boiling water in about the proportion of two parts of fruit to three of water4 ,if the fruit was pared before drying1 a little more water will be required4 ,cook quickly1 but gently1 until just tender1 and take from the fire as soon as done4 ,if too soft1 they will be mushy and insipid4 ,,evaporated ,,peach ,,sauce4--,soak the peaches over night in just enough water to cover4 ,in the morning put to cook in boiling water4 ,when tender1 sweeten and beat perfectly smooth with an egg beater4 ,,dried ,,pears4--,these may be treated in the same way as dried apples4 ,,small ,,fruits4--,these when dried must be carefully examined1 thoroughly washed1 and then cooked rather quickly in boiling water4 ,they swell but little1 do not require much water1 and usually cook in a few minutes4 ,they should be taken from the fire as soon as soft1 as long standing makes them insipid4 ,,prunes4--,use only the best selected prunes4 ,clean by putting them into warm water2 let them stand a few minutes1 rubbing them gently between the hands to make sure that all dust and dirt is removed2 rinse1 and if rather dry and hard1 put them into three parts of water to one of prunes2 cover closely1 and let them simmer for several hours4 ,if the prunes are quite easily cooked1 less water may be used4 ,they will be tender1 with a thick juice4 ,the sweet varieties need no sugar whatever4 ,many persons who cannot eat fruit cooked with sugar1 can safely partake of sweet prunes cooked in this way4 ,a slice of lemon added just before the prunes are done1 is thought an improvement4 ,,prune ,,marmalade4--,cook sweet ,california prunes as directed above4 ,when well done1 rub through a colander to remove the skins and stones4 ,no sugar is necessary4 ,if the pulp is too thin when cold1 it may be covered in an earthen pudding dish and stewed down by placing in a pan of hot water in a moderate oven4 ,,the ,,preservation ,,of ,,fruit4 ,fresh fruit is so desirable1 while at the same time the season during which most varieties can be obtained is so transient1 that various methods are resorted to for preserving it in as nearly a natural state as possible4 ,the old-fashioned plans of pickling in salt1 alcohol1 or vinegar1 or preserving in equal quantities of sugar1 are eminently unhygienic4 ,quite as much to be condemned is the more modern process of keeping fruit by adding to it some preserving agent1 like salicylic acid or other chemicals4 ,salicylic acid is an antiseptic1 and like many other substances1 such as carbolic acid1 creosote1 etc41 has the power of preventing the decay of organic substances4 ,salicylic acid holds the preference over other drugs of this class1 because it imparts no unpleasant flavor to the fruit4 ,it is nevertheless a powerful and irritating drug1 and when taken1 even in small doses1 produces intense burning in the stomach1 and occasions serious disturbances of the heart and other organs4 ,its habitual use produces grave diseases4 ,what is sold as antifermentive is simply the well-known antiseptic1 salicylate of soda4 ,it should be self-evident to one at all acquainted with the philosophy of animal existence1 that an agent which will prevent fermentation and decay must be sufficiently powerful in its influence to prevent digestion also4 ,the fermentation and decay of fruits as well as that of all other organic substances1 is occasioned by the action of those minute living organisms which scientists call germs1 and which are everywhere present4 ,these germs are very much less active in a dry1 cold atmosphere1 and fruit may be preserved for quite a long period by refrigeration1 an arrangement whereby the external air is excluded1 and the surrounding atmosphere kept at an equal temperature of about #dj ,f4 ,the most efficient and wholesome method of preserving fruit1 however1 is destruction of the germs and entire exclusion from the air4 ,the germs are destroyed at a boiling temperature2 hence1 if fruit be heated to boiling1 and when in this condition sealed in air-tight receptacles1 it will keep for an unlimited period4 ,,canning ,,fruit4 ,canning consists in sealing in air-tight cans or jars1 fruit which has been previously boiled4 ,it is a very simple process1 but requires a thorough understanding of the scientific principles involved1 and careful management1 to make it successful4 ,the result of painstaking effort is so satisfactory1 however1 it is well worth all the trouble1 and fruit canning need not be a difficult matter if attention is given to the following details3-- ,select self-sealing glass cans of some good variety4 ,tin cans give more trouble filling and sealing1 are liable to affect the flavor of the fruit1 and unless manufactured from the best of material1 to impair its wholesomeness4 ,glass cans may be used more than once1 and are thus much more economical4 ,those with glass covers1 or porcelain-lined covers1 are best4 ,test the cans to see if they are perfect1 with good rubbers and covers that fit closely1 by partly filling them with cold water1 screwing on the tops1 and placing bottom upward upon the table for some time before using4 ,if none of the water leaks out1 they may be considered in good condition4 ,if the cans have been previously used1 examine them with special care to see that both cans and covers have been carefully cleaned1 then thoroughly sterilize them1 and fit with new rubbers when necessary4 ,cans and covers should be sterilized by boiling in water for half an hour1 or by baking in an oven1 at a temperature sufficient to scorch paper1 for two hours4 ,the cans should be placed in the water or oven when cold1 and the temperature allowed to rise gradually1 to avoid breaking4 ,they should be allowed to cool gradually1 for the same purpose4 ,select only the best of fruit1 such as is perfect in flavor and neither green nor over-ripe4 ,fruit which has been shipped from a distance1 and which is consequently not perfectly fresh1 contains germs in active growth1 and if the least bit musty1 it will be almost sure to spoil1 even though the greatest care may be taken in canning4 ,poor fruit will not be improved by canning2 over-ripe fruit will be insipid and mushy2 and though cooking will soften hard fruit1 it cannot impart to it the delicate flavors which belong to that which is in its prime4 ,the larger varieties of fruit should not be quite soft enough for eating4 ,choose a dry day for gathering1 and put up at once1 handling as little as possible4 ,try to keep it clean enough to avoid washing4 ,if the fruit is to be pared1 use a silver knife for the purpose1 as steel is apt to discolor the fruit4 ,if the fruit is one needing to be divided or stoned1 it will be less likely to become broken if divided before paring4 ,cook the fruit slowly in a porcelain-lined or granite-ware kettle1 using as little water as possible4 ,it is better to cook only small quantities at a time in one kettle4 ,steaming in the cans is preferable to stewing1 where the fruit is at all soft4 ,to do this1 carefully fill the cans with fresh fruit1 packing it quite closely1 if the fruit is large1 and set the cans in a boiler partly filled with cold water1 with something underneath them to prevent breaking1--muffin rings1 straw1 or thick cloth1 or anything to keep them from resting on the bottom of the boiler 7a rack made by nailing together strips of lath is very convenient72 screw the covers on the cans so the water cannot boil into them1 but not so tightly as to prevent the escape of steam2 heat the water to boiling1 and steam the fruit until tender4 ,peaches1 pears1 crab apples1 etc41 to be canned with a syrup1 may be advantageously cooked by placing on a napkin dropped into the boiling syrup4 ,fruit for canning should be so thoroughly cooked that every portion of it will have been subjected to a sufficient degree of heat to destroy all germs within the fruit1 but overcooking should be avoided4 ,the length of time required for cooking fruits for canning1 varies with the kind and quality of fruit and the manner of cooking4 ,fruit is more frequently spoiled by being cooked an insufficient length of time1 than by overcooking4 ,prolonged cooking at a boiling temperature is necessary for the destruction of certain kinds of germs capable of inducing fermentation4 ,fifteen minutes may be considered as the shortest time for which even the most delicate fruits should be subjected to the temperature of boiling water1 and thirty minutes will be required by most fruits4 ,fruits which are not perfectly fresh1 or which have been shipped some distance1 should be cooked not less than thirty minutes4 ,the boiling should be very slow1 however1 as hard1 rapid boiling will break up the fruit1 and much of its fine flavor will be lost in the steam4 ,cooking the sugar with the fruit at the time of canning1 is not to be recommended from an economical standpoint2 but fruit thus prepared is more likely to keep well than when cooked without sugar2 not1 however1 because of the preservative influence of the sugar1 which is too small in amount to prevent the action of germs1 as in the case of preserves1 but because the addition of sugar to the water or fruit juice increases its specific gravity1 and thus raises the boiling point4 ,from experiments made1 ,i have found that the temperature of the fruit is ordinarily raised about #e by the addition of the amount of sugar needed for sweetening sub-acid fruit4 ,by the aid of this additional degree of heat1 the germs are more certainly destroyed1 and the sterilization of the fruit will be accomplished in a shorter time4 ,another advantage gained in cooking sugar with the fruit at the time of canning1 is that the fruit may be cooked for a longer time without destroying its form1 as the sugar abstracts the juice of the fruit1 and thus slightly hardens it and prevents its falling in pieces4 ,the temperature to which the fruit is subjected may also be increased by the same method as that elsewhere described for sterilizing milk1 the covers of the cans being screwed down tightly before they are placed in the sterilizer1 or as soon as the boiling point is approached1 so that the steam issues freely from the can4 ,see page #cif4 ,if this method is employed1 it must be remembered that the cans should not be removed from the sterilizer until after they have become cold1 or nearly so1 by being allowed to stand over night4 ,use the best sugar1 two tablespoonfuls to a quart of fruit is sufficient for most sub-acid fruits1 as berries and peaches2 plums1 cherries1 strawberries1 and currants require from five to eight tablespoonfuls of sugar to a quart4 ,have the sugar hot1 by spreading it on tins and heating in the oven1 stirring occasionally4 ,see that2 it does not scorch4 ,add it when the fruit is boiling4 ,pears1 peaches1 apples1 etc41 which contain a much smaller quantity of juice than do berries1 may be canned in a syrup prepared by dissolving a cup of sugar in two or three cups of water4 ,perfect fruit1 properly canned1 will keep without sugar1 and the natural 'flavor of the fruit is more perfectly retained when the sugar is left out1 adding the necessary amount when opened for use4 ,if the fruit is to be cooked previous to being put in the cans1 the cans should be heated before the introduction of the fruit1 which should be put in at a boiling temperature4 ,various methods are employed for this purpose4 ,some wrap the can in a towel wrung out of hot water1 keeping a silver spoon inside while it is being filled2 others employ dry heat by keeping the cans in a moderately hot oven while the fruit is cooking4 ,another and surer way is to fill a large dishpan nearly full of scalding 7not boiling7 water1 then gradually introduce each can1 previously baked1 into the water1 dip it full of water1 and set it right side up in the pan4 ,repeat the process with other cans until four or five are ready4 ,put the covers likewise into boiling water4 ,have in readiness for use a granite-ware funnel and dipper1 also in boiling water2 a cloth for wiping the outside of the cans1 a silver fork or spoon1 a dish for emptyings1 and a broad shallow pan on one side of the range1 half filled with boiling water1 in which to set the cans while being filled4 ,when everything is in readiness1 the fruit properly cooked1 and at a boiling temperature1 turn one of the cans down in the water1 roll it over once or twice1 empty it1 and set in the shallow pan of hot water2 adjust the funnel1 and then place first in the can a quantity of juice1 so that when the fruit is put in1 no vacant places will be left for air1 which is sometimes quite troublesome if this precaution is not taken2 then add the fruit4 ,if any bubbles of air chance to be left1 work them out with a fork or spoon handle1 which first dip in boiling water1 and then quickly introduce down the sides of the jar and through the fruit in such a way that not a bubble will remain4 ,fill the can to overflowing1 remembering that any vacuum invites the air to enter2 use boiling water or syrup when there is not enough juice4 ,skim all froth from the fruit1 adding more juice if necessary2 wipe the juice from the top of the can1 adjust the rubber1 put on the top1 and screw it down as quickly as possible4 ,if the fruit is cooked in the cans1 as soon as it is sufficiently heated1 fill the can completely full with boiling juice1 syrup1 or water2 run the handle of a silver spoon around the inside of the can1 to make sure the juice entirely surrounds every portion of fruit1 and that no spaces for air remain1 put on the rubbers1 wipe off all juice1 and seal quickly4 ,illustration3 ,canning ,utensils4 ,as the fruit cools1 the cover can be tightened1 and this should be promptly done again and again as the glass contracts1 so that no air may be allowed to enter4 ,if convenient to fill the cans directly from the stove1 the fruit may be kept at boiling heat by placing the kettle on a lamp stove on the table1 on which the other utensils are in readiness4 ,many failures in fruit canning are due to neglect to have the fruit boiling hot when put into the cans4 ,when the cans are filled1 set them away from currents of air1 and not on a very cold surface1 to avoid danger of cracking4 ,a good way is to set the cans on a wet towel1 and cover with a woolen cloth as a protection from draughts4 ,after the cans have cooled1 and the tops have been screwed down tightly1 place them in a cool place1 bottom upward1 and watch closely for a few days4 ,if the juice begins to leak out1 or any appearance of fermentation is seen1 it is a sign that the work has failed1 and the only thing to do is to open the can immediately1 boil the fruit1 and use as quickly as possible2 recanning will not save it unless boiled a long time4 ,if no signs of spoiling are observed within two or three weeks1 the fruit may be safely stored away in a dark1 cool place4 ,if one has no dark storeroom1 it is an advantage to wrap each can in brown paper1 to keep out the light4 ,sometimes the fruit will settle so that a little space appears at the top4 ,if you are perfectly sure that the can is tight1 do not open to refill1 as you will be unable to make it quite as tight again1 unless you reheat the fruit1 in which case you would be liable to have the same thing occur again4 ,air is dangerous because it is likely to contain germs1 though in itself harmless4 ,if mold is observed upon the top of a can1 it should be opened1 and the fruit boiled and used at once1 after carefully skimming out all the moldy portions4 ,if there is evidence of fermentation1 the fruit should be thrown away1 as it contains alcohol4 ,if care be taken to provide good cans1 thoroughly sterilized1 and with perfectly fitting covers2 to use only fruit in good condition2 to have it thoroughly cooked1 and at boiling temperature when put into the can2 to have the cans well baked and heated1 filled completely and to overflowing1 and sealed at once while the fruit is still near boiling temperature1 there will be little likelihood of failure4 ,,opening ,,canned ,,fruit4--,canned fruit is best opened a short time before needed1 that is may be will arated2 and if it has been canned without sugar1 it should have the necessary quantity added1 so that it may be well dissolved before using4 ,fruit purchased in tin cans should be selected with the utmost care1 since unscrupulous dealers sometimes use cans which render the fruit wholly--unfit for food4 ,the following rules which we quote from a popular scientific journal should be 'carefully observed in selecting canned fruit3-- ,reject every can that does not have the name of the manufacturer or firm upon it1 as well as the name of the company and the town where manufactured4 ,all ',standards' have this4 ,when the wholesale dealer is ashamed to have his name on the goods1 be shy of him4 ,reject every article of canned goods which does not show the line of resin around the edge of the solder of the cap1 the same as is seen on the seam at the side of the can4 ,press up the bottom of the can2 if decomposition is beginning1 the tin will rattle the same as the bottom of your sewing-machine oil can does4 ,if the goods are sound1 it will be solid1 and there will be no rattle to the tin4 ,reject every can that show any rust around the cap on the inside of the head of the can4 ,old and battered cans should be rejected2 as1 if they have been used several times1 the contents are liable to contain small amounts of tin or lead ,,recipes4 ,,to ,,can ,,strawberries4--,these are generally considered more difficult to can than most other berries4 ,use none but sound fruit1 and put up the day they are picked1 if possible4 ,heat the fruit slowly to the boiling point1 and cook fifteen minutes or longer1 adding the sugar hot1 if any be used1 after the fruit is boiling4 ,strawberries1 while cooking1 have a tendency to rise to the top1 and unless they are kept poshed down1 will not be cooked uniformly1 which is doubtless one reason they sometimes fail to keep well4 ,the froth should also be kept skimmed off4 ,fill the cans as directed on page #aig1 taking special care to let out every air bubble1 and to remove every particle of froth from the top of the can before sealing4 ,if the berries are of good size1 the may be cooked in the cans1 adding a boiling syrup prepared with one cup of water and one of sugar for each quart can of fruit4 ,if after the cans are cold1 the fruit rises to the top1 as it frequently does1 take the cans and gently shake until the fruit is well saturated with the juice and falls by its own weight to the bottom1 or low enough to be entirely covered with the liquid4 ,,to ,,can ,,raspberries1 ,,blackberries1 ,,and ,,other ,,small ,,fruits4--,select none but good1 sound berries2 those freshly picked are best2 reject any green1 over-ripe1 mashed1 or worm-eaten fruit4 ,if necessary to wash the berries1 do so by putting a quart at a time in a colander1 and dipping the dish carefully into a pan of clean water1 letting it stand for a moment4 ,if the water is very dirty1 repeat the process in a second water4 ,drain thoroughly1 and if to be cooked previous to putting in the cans1 put into a porcelain kettle with a very small quantity of water1 and heat slowly to boiling4 ,if sugar is to be used1 have it hot1 but do not add it until the fruit is boiling2 and before doing so1 if there is much juice1 dip out the surplus1 and leave the berries with only a small quantity1 as the sugar will have a tendency to draw out more juice1 thus furnishing plenty for syrup4 ,raspberries are so juicy that they need scarcely more than a pint of water to two quarts of fruit4 ,the fruit may be steamed in the cans if preferred4 ,when thoroughly scalded1 if sugar is to be used1 fill the can with a boiling syrup made by dissolving the requisite amount of sugar in water2 if to be canned without sugar1 fill up the can with boiling water or juice4 ,seal the fruit according to directions previously given4 ,,to ,,can ,,gooseberries4--,select such as are smooth and turning red1 but not fully ripe2 wash and remove the stems and blossom ends4 ,for three quarts of fruit allow one quart of water4 ,heat slowly to boiling2 cook fifteen minutes1 add a cupful of sugar which has been heated dry in the oven3 boil two or three minutes longer1 and can4 ,,to ,,can ,,peaches4--,select fruit which is perfectly ripe and sound1 but not much softened4 ,free-stone peaches are the best4 ,put a few at a time in a wire basket1 and dip into boiling water for a moment1 and then into cold water1 to cool fruit sufficiently to handle with comfort4 ,the skins may then be rubbed or peeled off easily1 if done quickly1 and the fruit divided into halves2 or wipe with a clean cloth to remove all dirt and the wool1 and with a silver knife cut in halves1 remove the stone1 and then pare each piece1 dropping into cold water at once to prevent discoloration4 ,peaches cut before being pared are less likely to break in pieces while removing the stones4 ,when ready1 pour a cupful of water in the bottom of the kettle1 and fill with peaches1 scattering sugar among the layers in the proportion of a heaping tablespoonful to a quart of fruit4 ,heat slowly1 boil fifteen minutes or longer till a silver fork can be easily passed through the pieces2 can in the usual way and seal2 or1 fill the cans with the halved peaches1 and place them in a boiler of warm water with something underneath to avoid breaking2 cook until perfectly tender4 ,have ready a boiling syrup prepared with one half cup of sugar and two cups of water1 and pour into each can all that it will hold1 remove air bubbles1 cover and seal4 ,a few of the pits may be cooked in the syrup1 and removed before adding to the fruit1 when their special flavor is desired4 ,,another ,,method4--,after paring and halving the fruit1 lay a clean napkin in the bottom of a steamer2 fill with fruit4 ,steam until a fork will easily penetrate the pieces4 ,have ready a boiling syrup prepared as directed above1 put a few spoonfuls in the bottom of the hot cans1 and dip each piece of fruit gently in the hot syrup2 then as carefully place it in the jars4 ,fill with the syrup1 and finish in the usual way4 ,peaches canned without sugar1 retain more nearly their natural flavor4 ,to prepare in this way1 allow one half pint of water to each pound of fruit4 ,cook slowly until tender1 and can in the usual manner4 ,when wanted for the table1 open an hour before needed1 and sprinkle lightly with sugar4 ,,to ,,can ,,pears4--,the pears should be perfectly ripened1 but not soft4 ,pare with a silver knife1 halve or quarter1 remove the seeds and drop into a pan of cold water to prevent discoloration4 ,prepare a syrup1 allowing a cup of sugar and a quart of water to each two quarts of fruit4 ,when the syrup boils1 put the pears into it very carefully1 so as not to bruise or break them1 and cook until they look clear and can be easily pierced with a fork4 ,have the cans heated1 and put in first a little of the syrup1 then pack in the pears very carefully2 fill to overflowing with the scalding syrup1 and finish as previously directed4 ,the tougher and harder varieties of pears must be cooked till nearly tender in hot water1 or steamed over a kettle of boiling water1 before adding to the syrup1 and may then be finished as above4 ,if it is desirable to keep the pears whole1 cook only those of a uniform size together2 or if of assorted sizes1 put the larger ones into the syrup a few minutes before the smaller ones4 ,some prefer boiling the kins of the pears in the water of which the syrup is to be made1 and skimming them out before putting in the sugar4 ,this is thought to impart a finer flavor4 ,pears which are very sweet1 or nearly tasteless1 may be improved by using the juice of a large lemon for each quart of syrup4 ,pears may be cooked in the cans1 if preferred4 ,,to ,,can ,,plums4--,green ,gages and ,damsons are best for canning4 ,wipe clean with a soft cloth4 ,allow a half cup of water and the same of sugar to every three quarts of fruit1 in preparing a syrup4 ,pick each plum with a silver fork to prevent it from bursting1 and while the syrup is heating1 turn in the fruit1 and boil until thoroughly done4 ,dip carefully into hot jars1 fill with syrup1 and cover immediately4 ,,to ,,can ,,cherries4--,these may be put up whole in the same way as plums1 or pitted and treated as directed for berries1 allowing about two quarts of water and a scant pint of sugar to five quarts of solid fruit1 for the tart varieties1 and not quite half as much sugar for the sweeter ones4 ,,to ,,can ,,mixed ,,fruit4--,there are some fruits with so little flavor that when cooked they are apt to taste insipid1 and are much improved by canning with some acid or strongly flavored fruits4 ,blackberries put up with equal quantities of blue or red plums1 or in the proportion of one to three of the sour fruit1 are much better than either of these fruits canned separately4 ,black caps are much better if canned with currants1 in the proportion of one part currants to four of black caps4 ,red and black raspberries1 cherries and raspberries1 are also excellent combinations4 ,,quinces ,,with ,,apples4--,pare and cut an equal quantity of firm sweet apples and quinces4 ,first stew the quinces till they are tender in sufficient water to cover4 ,take them out1 and cook the apples in the same water4 ,lay the apples and quinces in alternate layers in a porcelain kettle or crock4 ,have ready a hot syrup made with one part sugar to two and a half parts water1 pour over the fruit1 and let it stand all night4 ,the next day reheat to boiling1 and can4 ,quinces and sweet apples may be canned in the same way as directed below for plums and sweet apples1 using equal parts of apples and quinces1 and adding sugar when opened4 ,,plums ,,with ,,sweet ,,apples4--,prepare the plums1 and stew in water enough to cover4 ,when tender1 skim out1 add to the juice an equal quantity of quartered sweet apples1 and stew until nearly tender4 ,add the plumbs again1 boil together for a few minutes1 and can4 ,when wanted for the table1 open1 sprinkle with sugar if any seems needed1 let stand awhile and serve4 ,,to ,,can ,,grapes4--,grapes have so many seeds that they do not form a very palatable sauce when canned entire4 ,pick carefully from the stems1 wash in a colander the same as directed for berries1 and drain4 ,remove the skins1 dropping them into one earthen crock and the pulp into another4 ,place both crocks in kettles of hot water over the stove1 and heat slowly1 stirring the pulp occasionally until the seeds will come out clean4 ,then rub the pulp through a colander1 add the skins to it1 and a cupful of sugar for each quart of pulp4 ,return to the fire1 boil twenty minutes until the skins are tender1 and can2 or1 if preferred1 the whole grapes may be heated1 and when well scalded so that the seeds are loosened1 pressed through a colander1 thus rejecting both seeds and skins1 boiled1 then sweetened if desired1 and canned4 ,,to ,,can ,,crab ,,apples4--,these may be cooked whole1 and canned the same way as plums4 ,,to ,,can ,,apples4--,prepare and can the same as pears1 when fresh and fine in flavor4 ,if old and rather tasteless1 the following is a good way3--several thin slices of the yellow part of the rind1 four cups of sugar1 and three pints of boiling water4 ,pare and quarter the apples1 or if small1 only halve them1 and cook gently in a broad-bottomed closely-covered saucepan1 with as little water as possible1 till tender1 but not broken2 then pour the syrup over them1 heat all to boiling1 and can at once4 ,the apples may be cooked by steaming over a kettle of hot water1 if preferred4 ,care must be taken to cook those of the same degree of hardness together4 ,the slices of lemon rind should be removed from the syrup before using4 ,,to ,,can ,,pineapples4--,the writer has had no experience in canning this fruit1 but the following method is given on good authority3 ,pare very carefully with a silver knife1 remove all the eyes and black specks2 then cut the sections in which the eyes were1 in solid pieces clear down to the core4 ,by doing this all the valuable part of the fruit is saved1 leaving its hard1 woody center4 ,as1 however1 this contains considerable juice1 it should be taken in the hands and wrung as one wrings a cloth1 till the juice is extracted1 then thrown away4 ,prepare a syrup with one part sugar and two parts water1 using what juice has been obtained in place of so much water4 ,let it boil up1 skim clean1 then add the fruit4 ,boil just as little as possible and have the fruit tender1 as pineapples loses its flavor by overcooking more readily than any other fruit4 ,put into hot cans1 and seal4 ,,fruit ,,jellies4 ,the excess of sugar commonly employed in preparing jellies often renders them the least wholesome of fruit preparations1 and we cannot recommend our readers to spend a great amount of time in putting up a large stock of such articles4 ,the juice of some fruits taken at the right stage of maturity may be evaporated to a jelly without sugar1 but the process is a more lengthy one1 and requires a much larger quantity of juice than when sugar is used4 ,success in the preparation of fruit jellies depends chiefly upon the amount of pectose contained in the fruit4 ,such fruits as peaches1 cherries1 and others containing but a small proportion of pectose1 cannot be made into a firm jelly4 ,all fruit for jelly should1 if possible1 be freshly picked1 and before it is over-ripe1 as it has then a much better flavor4 ,the pectose1 the jelly-producing element1 deteriorates with age1 so that jelly made from over-ripe fruit is less certain to form4 ,if the fruit is under-ripe1 it will be too acid to give a pleasant flavor4 ,examine carefully1 as for canning1 rejecting all wormy1 knotty1 unripe1 or partially decayed fruit4 ,if necessary to wash1 drain very thoroughly4 ,apples1 quinces1 and similar fruits may require to be first cooked in a small amount of water4 ,the juice of berries1 currants1 and grapes1 may be best extracted by putting the fruit in a granite-ware double boiler1 or a covered earthen crock placed inside a kettle of boiling water1 mashing as much as possible with a spoon1 and steaming without the addition of water until the fruit is well scalded and broken4 ,for straining the juice1 have a funnel-shaped bag made of coarse flannel or strong1 coarse linen crash4 ,the bag will be found more handy if a small hoop of wire is sewn around the top and two tapes attached to hang it by while the hot juice is draining1 or a wooden frame to support the bag may be easily constructed like the one shown on page #gd4 ,a dish to receive the juice should be placed underneath the bag1 which should first be wrung out of hot water1 and the scalded fruit1 a small quantity at a time1 turned in2 then with two large spoons press the sides of the bag well1 moving the fruit around in the bag to get out all the juice1 and removing the pressed pulp and skins each time before putting in a fresh supply of the hot fruit4 ,if a very clear jelly is desired1 the juice must be allowed to drain out without pressing or squeezing4 ,the juice of berries1 grapes1 and currants may be extracted without the fruit being first scalded1 if preferred1 by putting the fruit into an earthen or granite-ware dish1 and mashing well with a wooden potato masher1 then putting into a jelly bag and allowing the juice to drain off for several hours4 ,when strained1 if the jelly is to be prepared with sugar1 measure the juice and pour it into a granite or porcelain fruit kettle with a very broad bottom1 so that as much surface can be on the stove possible4 ,it is better to boil the juice in quantities of not more than two or three quarts at a time1 unless one has some utensil in which a larger quantity can be cooked with no greater depth of liquid than the above quantity would give in a common fruit kettle4 ,the purpose of the boiling is to evaporate the water from the juice1 and this can best be accomplished before the sugar is added4 ,the sugar1 if boiled with the juice1 also darkens the jelly4 ,the average length of time required for boiling the juice of most berries1 currants1 and grapes1 extracted as previously directed1 before adding the sugar1 is twenty minutes from the time it begins to bubble all over its surface4 ,it is well to test the jelly occasionally1 however1 by dropping a small quantity on a plate to cool1 since the quantity of juice and the rapidity with which it is boiled1 may necessitate some variation in time4 ,in wet season1 fruits of all kinds absorb more moisture and a little longer boiling may be necessary4 ,the same is true of the juice of fruits gathered after a heavy rain4 ,jellies prepared with sugar are generally made of equal measures of juice1 measured before boiling1 and sugar2 but a very scant measure of sugar is sufficient1 and a less amount will suffice for many fruits4 ,white granulated sugar is best for all jellies4 ,while the juice is heating1 spread the sugar evenly on shallow tins1 and heat in the oven1 stirring occasionally to keep it from scorching4 ,if portions melt1 no great harm will be done1 as the melted portions will form in lumps when turned into the juice1 and can be removed with a spoon4 ,when the juice has boiled twenty minutes1 turn in the sugar1 which should be so hot that the hand cannot be borne in it with comfort1 stirring rapidly until it is all dissolved4 ,let the syrup boil again for three or four minutes1 then take immediately from the fire4 ,heat the jelly glasses 7those with glass covers are best71 by rolling in hot water1 and place them in a shallow pan partially filled with hot water1 or stand them on a wet1 folded towel while filling4 ,if it is desired to have the jelly exceptionally clear and nice1 it may be turned through a bag of cheese cloth1 previously wrung out of hot water1 into the jelly glasses4 ,if the covers of the glasses are not tight fitting1 a piece of firm paper should be fitted over the top before putting on the cover1 to make it air tight4 ,pint self-sealing fruit cans are excellent for storing jelly1 and if it is sealed in them in the same manner as canned fruit1 will keep perfectly1 and obviate any supposed necessity for the use of brandied paper as a preservative measure4 ,label each variety1 and keep in some cool1 dry place4 ,if the jelly is not sufficiently firm when first made1 set the glasses in the sunshine for several days1 until the jelly becomes more firm4 ,this is better than reheating and boiling again1 as it destroys less of the flavor of the fruit4 ,,recipes4 ,,apple ,,jelly4--,cut nice tart apples in quarters1 but unless wormy1 do not peel or core4 ,put into a porcelain kettle with a cup of water for each six pounds of fruit1 and simmer very slowly until the apples are thoroughly cooked4 ,turn into a jelly-bag1 and drain off the juice4 ,if very tart1 allow three fourths of a pound of sugar to each pint of juice4 ,if sub-acid1 one half pound will be sufficient4 ,put the sugar into the oven to heat4 ,clean the kettle1 and boil the juice therein twenty minutes after it begins to boil thoroughly4 ,add the sugar1 stirring until well dissolved1 let it boil up once again1 and remove from the fire4 ,the juice of one lemon may be used with the apples1 and a few bits of lemon rind1 the yellow portion only1 cooked with them to give them a flavor1 if liked4 ,one third cranberry juice makes a pleasing combination4 ,,apple ,,jelly ,,without ,,sugar4--,select juicy1 white fleshed1 sub-acid fruit1 perfectly sound and mature but not mellow4 ,the snow apple is one of the best varieties for this purpose4 ,wash well1 slice1 and core without removing the skins1 and cook as directed in the preceding recipe4 ,drain off the juice1 and if a very clear jelly is desired1 filter it through a piece of cheese cloth previously wrung out of hot water4 ,boil the juice1--rapidly at first1 but more gently as it becomes thickened1--until of the desired consistency4 ,the time required will vary with the quantity of juice1 the shallowness of the dish in which it is boiled1 and the heat employed4 ,one hour at least1 will be required for one or two quarts of juice4 ,when the juice has become considerably evaporated1 test it frequently by dipping a few drops on a plate to cool2 and when it jellies sufficiently1 remove at once from the fire4 ,a much larger quantity of juice will be needed for jelly prepared in this manner than when sugar is used1 about two quarts of juice being required for one half pint of jelly4 ,such jelly1 however1 has a most delicious flavor1 and is excellent served with grains4 ,diluted with water1 it forms a most pleasing beverage4 ,,berry ,,and ,,currant ,,jellies4--,express the juice according to the directions already given4 ,for strawberries1 red raspberries1 and currants1 allow three fourths of a pound of sugar to a pint of juice4 ,black raspberries1 if used alone1 need less sugar4 ,strawberry and black raspberry juice make better jelly if a little lemon juice is used4 ,the juice of one lemon to each pint of fruit juice will be needed for black raspberries4 ,two parts red or black raspberries with one part currants1 make a better jelly than either alone4 ,boil the juice of strawberries1 red raspberries1 and currants twenty minutes1 add the sugar1 and finish1 as previously directed4 ,black raspberry juice is much thicker1 and requires less boiling4 ,,cherry ,,jelly4--,jelly may be prepared from cherries by using with the juice of cherries an equal amount of apple juice1 which gives an additional amount of pectose to the juice and does not perceptibly change the flavor4 ,,crab ,,apple ,,jelly4--,choose the best ,siberian crab apples2 cut into pieces1 but do not pare or remove seeds4 ,place in a porcelain-lined or granite-ware double boiler1 with a cup of water for each six pounds of fruit1 and let them remain on the back of the range1 with the water slowly boiling1 seven or eight hours4 ,leave in the boiler or turn into a large china bowl1 and keep well covered1 all night4 ,in the morning drain off the juice and proceed as for apple jelly1 using from one half to three fourths of a pound of sugar to one of juice4 ,,cranberry ,,jelly4--,scald the berries and express the juice for other jellies4 ,measure the juice1 and allow three fourths of a pound of sugar to one of juice4 ,boil twenty minutes1 add the sugar hot1 and finish as directed for other jellies4 ,,grape ,,jelly4--,jelly from ripe grapes may be prepared in the same manner as that made from the juice of berries4 ,jelly from green grapes needs one half measure more of sugar4 ,,orange ,,jelly4--,express the juice of rather tart oranges1 and use with it an equal quantity of the juice of sub-acid apples1 prepared in the manner directed for apple jelly4 ,for each pint of the mixed juice1 use one half pound of sugar and proceed as for other jellies4 ,,peach ,,jelly4--,stone1 pare1 and slice the peaches1 and steam them in a double boiler4 ,express the juice1 and add for each pint of peach juice the juice of one lemon4 ,measure the juice and sugar1 using three fourths of a pound of sugar for each pint of juice1 and proceed as already directed4 ,jelly prepared from peaches will not be so firm as many fruit jellies1 owing to the small amount of pectose contained in their composition4 ,a mixture of apples and peaches1 in the proportion of one third of the former to two thirds of the latter1 makes a firmer jelly than peaches alone4 ,the apples should be pared and cored1 so that their flavor will not interfere with that of the peaches4 ,,quince ,,jelly4--,clean thoroughly good sound fruit1 and slice thin4 ,put into a double boiler with one cup of water for each five pounds of fruit1 and cook until softened4 ,express the juice1 and proceed as with other jellies1 allowing three fourths of a pound of sugar to each pint of juice4 ,tart or sweet apples may be used with quinces1 in equal proportions1 and make a jelly of more pleasant flavor than quinces used alone4 ,the seeds of quinces contain considerable gelatinous substance1 and should be cooked with the quince for jelly making4 ,,plum ,,jelly4--,use ,damsons or ,green ,gages4 ,stone1 and make in the same way as for berry and other small fruit jellies4 ,,fruit ,,in ,,jelly4--,prepare some apple jelly without sugar4 ,when boiled sufficiently to form1 add to it1 as it begins to cool1 some nice1 stoned dates or seeded raisins4 ,orange jelly may be used instead of the apple jelly1 if preferred4 ,,fruit ,,juices4 ,as sauces for desserts and for summer beverages for sick or well1 the pure juices of fruits are most wholesome and delicious4 ,so useful are they and so little trouble to prepare1 that no housewife should allow the fruit season to pass by without putting up a full stock4 ,strawberries1 raspberries1 blackberries1 currants1 grapes1 and cherries are especially desirable4 ,in preparing them1 select only the best fruit1 ripe1 but not over-ripe4 ,extract the juice by mashing the fruit and slowly heating in the inner cup of a double boiler1 till the fruit is well scalded2 too long heating will injure its color4 ,strain through a jelly bag and let it drain slowly for a long time1 but do not squeeze1 else some of the pulp will be forced through4 ,reheat slowly to boiling and can the same as fruit4 ,it may be put up with or without sugar4 ,if sugar is to be used1 add it hot as for jelly1 after the juice is strained and reheated to boiling4 ,for strawberries and currants1 raspberries and cherries1 use one cup of sugar to a quart of juice4 ,black raspberries and grapes require less sugar1 while blueberries and blackberries require none at all1 or not more than a tablespoonful to the quart4 ,a mixed juice1 of one part currants and two parts red or black raspberries1 has a very superior flavor4 ,,recipes4 ,,grape ,,juice1 ,,or ,,unfermented ,,wine4--,take twenty-five pounds of some well ripened very juicy variety of grapes1 like the ,concord4 ,pick them from the stems1 wash thoroughly1 and scald without the addition of water1 in double boilers until the grapes burst open2 cool1 turn into stout jelly bags1 and drain off the juice without squeezing4 ,let the juice stand and settle2 turn off the top1 leaving any sediment there may be4 ,add to the juice about four pounds of best granulated sugar1 reheat to boiling1 skim carefully1 and can the same as fruit4 ,keep in a cool1 dark place4 ,the wine1 if to be sealed in bottles1 will require a corker1 and the corks should first be boiled in hot water and the bottles well sterilized4 ,,grape ,,juice ,,no4 #b4--,take grapes of the best quality1 picked fresh from the vines4 ,wash well after stripping from the stems1 rejecting any imperfect fruit4 ,put them in a porcelain or granite fruit kettle with one pint of water to every three quarts of grapes1 heat to boiling1 and cook slowly for fifteen minutes or longer1 skimming as needed4 ,turn off the juice and carefully filter it through a jelly bag1 putting the seeds and skins into a separate bag to drain1 as the juice from them will be less clear4 ,heat again to boiling1 add one cupful of hot sugar to each quart of juice1 and seal in sterilized cans or bottles4 ,the juice from the skins and seeds should be canned separately4 ,,another ,,method4--,wash the grapes1 and express the juice without scalding the fruit4 ,strain the juice three or four times through muslin or cheese cloth1 allowing it to stand and settle for some time between each filtering4 ,to every three pints of juice add one of water and two cupfuls of sugar4 ,heat to boiling1 and keep at that temperature for fifteen minutes1 skim carefully1 and bottle while at boiling heat4 ,set away in a cool1 dark place4 ,,fruit ,,syrup4--,prepare the juice expressed from strawberries1 raspberries1 currants1 or grapes1 as directed above for fruit juices4 ,after it has come to a boil1 add one pound of sugar to every quart of juice4 ,seal in pint cans4 ,it may be diluted with water to form a pleasing beverage1 and is especially useful in flavoring puddings and sauces4 ,,currant ,,syrup4--,boil together a pint of pure currant juice and one half pound of best white sugar for ten minutes1 and can or bottle while at boiling temperature4 ,one or two spoonfuls of the syrup in a glass of water makes a most refreshing drink4 ,two parts currants and one of red raspberries may be used in place of all currants1 if preferred4 ,,orange ,,syrup4--,select ripe and thin-skinned fruit4 ,to every pint of the juice add one pound of sugar1 the juice of one lemon1 and a little of the grated rind4 ,boil for fifteen minutes1 removing all scum as it rises4 ,if the syrup is not clear1 strain through a piece of cheese cloth1 and reheat4 ,can and seal while boiling hot4 ,,lemon ,,syrup4--,grate the yellow portion of the rind of six lemons1 and mix with three pounds of best granulated white sugar4 ,add one quart of water and boil until it thickens4 ,strain1 add the juice of the six lemons1 carefully leaving out the pulp and seeds2 boil ten minutes1 and bottle4 ,diluted with two thirds cold water1 it forms a delicious and quickly prepared lemonade4 ,,lemon ,,syrup ,,no4 #b4--,to every pint of lemon juice add one pound of sugar2 boil1 skim1 and seal in cans like fruit4 ,,blackberry ,,syrup4--,crush fresh1 well-ripened blackberries1 and add to them one fourth as much boiling water as berries2 let them stand for twenty-four hours1 stirring frequently4 ,strain1 add a cup of sugar to each quart of juice1 boil slowly for fifteen minutes1 and can4 ,,fruit ,,ices4--,express the juice from a pint of stoned red cherries1 add the juice of two lemons1 one cup of sugar and a quart of cold water4 ,stir well for five minutes1 an freeze in an ice cream freezer4 ,equal parts currant and red raspberry juice may be used instead of cherry1 if preferred4 ,,drying ,,fruit4 ,this method of preserving fruit1 except in large establishments where it is dried by steam1 is but little used1 since canning is quicker and superior in every way4 ,success in drying fruits is dependent upon the quickness with which1 they can be dried1 without subjecting them to so violent a heat as to burn them or injure their flavor4 ,pulpy fruits1 such as berries1 cherries1 plums1 etc41 should be spread on some convenient flat surface without contact with each other1 and dried in the sun under glass1 or in a moderate oven4 ,they should be turned daily4 ,they will dry more quickly if first scalded in a hot oven4 ,cherries should be first stoned and cooked until well heated through and tender1 then spread on plates1 and the juice 7boiled down to a syrup7 poured over them4 ,when dried1 they will be moist4 ,pack in jars4 ,large fruit1 such as apples1 pears1 and peaches1 should be pared1 divided1 and the seeds or stones removed4 ,if one has but a small quantity1 the best plan is to dry by mean of artificial heat2 setting it first in a hot oven until heated through1 which process starts the juice and forms a film or crust over the cut surfaces1 thus holding the remaining3 quantity of juice inside until it becomes absorbed in the tissues4 ,the drying process may be finished in a warming oven or some place about the range where the fruit will get only moderate heat4 ,if a larger quantity of fruit is to be dried1 after being heated in the oven1 it may be placed in the hot sun out of doors1 under fine wire screens1 to keep off the flies2 or may be suspended for the ceiling in some way1 or placed upon a frame made to stand directly over the stove4 ,as the drying proceeds1 the fruit should be turned occasionally1 and when dry enough1 it should be thoroughly heated before it is packed away1 to prevent it from getting wormy4 ,,nuts4 ,the nuts1 or shell fruits1 as they are sometimes termed1 form a class of food differing greatly from the succulent fruits4 ,they are more properly seeds1 containing1 in general1 no starch1 but are rich in fat and nitrogenous elements in the form of vegetable albumen and casein4 ,in composition1 the nuts rank high in nutritive value1 but owing to the oily matter which they contain1 are difficult of digestion1 unless reduced to a very minutely divided state before or during mastication4 ,the fat of nuts is similar in character to cream1 and needs to be reduced to the consistency of cream to be easily digested4 ,those nuts1 such as almonds1 filberts1 and pecans1 which do not contain an excess of fat1 are the most wholesome4 ,nuts should be eaten1 in moderation1 at the regular mealtime1 and not partaken of as a tidbit between meals4 ,it is likewise well to eat them in connection with some hard food1 to insure their thorough mastication4 ,almonds and cream crisps thus used make a pleasing combination4 ,most of the edible nuts have long been known and used as food4 ,the ,almond was highly esteemed by the ancient nations of the ,east1 its native habitat1 and is frequently referred to in sacred history4 ,it is grown extensively in the warm1 temperate regions of the ,old ,world4 ,there are two varieties1 known as the bitter and the sweet almond4 ,the kernel of the almond yields a fixed oil2 that produced from the bitter almond is much esteemed for flavoring purposes1 but it is by no means a safe article to use1 at it possesses marked poisonous qualities4 ,fresh1 sweet almonds are a nutritive1 and1 when properly eaten1 wholesome food4 ,the outer brown skin of the kernel is somewhat bitter1 rough1 and irritating to the stomach but it can be easily removed by blanching4 ,blanched almonds1 if baked for a short time1 become quite brittle1 and may be easily pulverized1 and are then more easily digested4 ,bread made from almonds thus baked and pulverized1 is considered an excellent food for persons suffering with diabetes4 ,brazil ,nuts are the seeds of a gigantic tree which grows wild in the valleys of the ,amazon1 and throughout tropical ,america4 ,the case containing these seeds is a hard1 woody shell1 globular in form1 and about the size of a man's head4 ,it is divided into four cells1 in each of which are closely packed the seeds which constitute the so-called nuts1 of commerce4 ,these seeds are exceedingly rich in oil1 one pound of them producing about nine ounces of oil4 ,the ,cocoanut is perhaps the most important of all the shell fruits1 if we may judge by the variety of uses to which the nut and the tree which bears it can be put4 ,it has been said that nature seldom produces a tree so variously useful to man as the cocoanut palm4 ,in tropical countries1 where it grows abundantly1 its leaves are employed for thatching1 its fibers for manufacturing many useful articles1 while its ashes produce potash in abundance4 ,the fruit is eaten raw1 and in many ways is prepared for food2 it also yields an oil which forms an important article of commerce4 ,the milk of the fruit is a cooling beverage1 and the woody shell of the nut answers very well for a cup from which to drink it4 ,the saccharine juice of the tree also affords an excellent drink2 and from the fresh young stems is prepared a farinaceous substance similar to sago4 ,the cocoanuts grow in clusters drooping from the tuft of long1 fringed leaves which crown the branchless trunk of the stately palm4 ,the cocoanut as found in commerce is the nut divested of its outer sheath1 and is much smaller in size than when seen upon the tree4 ,picked fresh from the tree1 the cocoanut consists first of a green outer covering2 next of a fibrous coat1 which1 if the nut is mature1 is hairy-like in appearance2 and then of the woody shell1 inside of which is the meat and milk4 ,for household purposes the nuts are gathered while green1 and before the inner shell has become solidified2 the flesh is then soft like custard1 and can be easily eaten with a teaspoon1 while a large quantity of delicious1 milk-like fluid is obtainable from each nut4 ,as found in our ,northern markets1 the cocoanut is difficult of digestion1 as is likewise the prepared or desiccated cocoanut4 ,the cocoanut contains about seventy per cent of oil4 ,the ,chestnut is an exception to most nuts in its composition4 ,it contains starch1 and about fifteen per cent of sugar4 ,no oil can be extracted from the chestnut4 ,in ,italy1 and other parts of ,southern ,europe1 the chestnut forms an important article of food4 ,it is sometimes dried and ground into flour1 from which bread is prepared4 ,the chestnut is a nutritious food1 but owing to the starch it contains1 is more digestible when cooked4 ,the same is true of the ,acorn1 which is similar in character to the chestnut4 ,in the early ages1 acorns were largely used for food1 and are still used as a substitute for bread in some countries4 ,the ,hazelnut1 with the ,filbert and ,cobnut1 varieties of the same nut obtained by cultivation1 are among the most desirable nuts for general consumption4 ,the ,walnut1 probably a native of ,persia1 where in ancient times it was so highly valued as to be considered suited only for the table of the king1 is now found very commonly with other species of the same family1 the ,butternut and ,hickory nut1 in most temperate climates4 ,the ,pecan1 a nut allied to the hickory nut1 and grown extensively in the ,mississippi ,valley and ,texas1 is one of the most easily digested nuts4 ,the ,peanut or ,groundnut is the seed of an annual1 cultivated extensively in most tropical and sub-tropical countries4 ,after the plant has blossomed1 the stalk which produced the flower has the peculiarity of bending down and forcing itself under ground so that the seeds mature some depth beneath the surface4 ,when ripened1 the pods containing the seeds are dug up and dried4 ,in tropical countries the fresh nuts are largely consumed1 and are thought greatly to resemble almonds in flavor4 ,in this country they are more commonly roasted4 ,they are less easily digested than many other nuts because of the large amount of oily matter which they contain4 ,,recipes4 ,,to ,,blanch ,,almonds4--,shell fresh1 sweet almonds1 and pour boiling water over them2 let them stand for two or three minutes1 skim out1 and drop into cold water4 ,press between the thumb and finger1 and the kernels will readily slip out of the brown covering4 ,dry between clean towels4 ,blanched almonds served with raisins make an excellent dessert4 ,,boiled ,,chestnuts4--,the large variety1 knows as the ,italian chestnut1 is best for this purpose4 ,remove the shells1 drop into boiling water1 and boil for ten minutes1 take out1 drop into cold water1 and rub off the brown skin4 ,have some clean water boiling1 turn the blanched nuts into it1 and cook until they can be pierced with a fork4 ,drain thoroughly1 put into a hot dish1 dry in the oven for a few minutes1 and serve4 ,a cream sauce or tomato sauce may be served with them if liked4 ,,mashed ,,chestnuts4--,prepare and boil the chestnuts as in the preceding recipe4 ,when tender1 mash through a colander with a potato masher4 ,season with cream and salt if desired4 ,serve hot4 ,,to ,,keep ,,nuts ,,fresh4--,chestnuts and other thin-shelled nuts may be kept from becoming too dry by mixing with an equal bulk of dry sand and storing in a box or barrel in some cool place4 ,,table ,,topics4 ,who lives to eat1 will die by eating4--,sel4 ,fruit bears the closest relation to light4 ,the sun pours a continuous flood of light into the fruits1 and they furnish the best portion of food a human being requires for the sustenance of mind and body4--,alcott4 ,the famous ,dr4 ,john ,hunter1 one of the most eminent physicians of his time1 and himself a sufferer from gout1 found in apples a remedy for this very obstinate and distressing malady4 ,he insisted that all of his patients should discard wine and roast beef1 and make a free use of apples4 ,do not too much for your stomach1 or it will abandon you4--,sel4 ,the purest food is fruit1 next the cereals1 then the vegetables4 ,all pure poets have abstained almost entirely from animal food4 ,especially should a minister take less meat when he has to write a sermon4 ,the less meat the better sermon4--,a4 ,bronson ,alcott4 ,there is much false economy3 those who are too poor to have seasonable fruits and vegetables1 will yet have pie and pickles all the year4 ,they cannot afford oranges1 yet can afford tea and coffee daily4--,health ,calendar4 ,what plant we in the apple tree8 ,fruits that shall dwell in sunny ,june1 ,and redden in the ,august moon1 ,and drop1 when gentle airs come by1 ,that fan the blue ,september sky1 ,while children come1 with cries of glee1 ,and seek there when the fragrant grass ,betrays their bed to those who pass ,at the foot of the apple tree4 --,bryant4 ,,legumes ,the legumes1 to which belong peas1 beans1 and lentils1 are usually classed among vegetables2 but in composition they differ greatly from all other vegetable foods1 being characterized by a very large percentage of the nitrogenous elements1 by virtue of which they possess the highest nutritive value4 ,indeed1 when mature1 they contain a larger proportion of nitrogenous matter than any other food1 either animal or vegetable4 ,in their immature state1 they more nearly resemble the vegetables4 ,on account of the excess of nitrogenous elements in their composition1 the mature legumes are well adapted to serve as a substitute for animal foods1 and for use in association with articles in which starch or other non-nitrogenous elements are predominant2 as1 for example1 beans or lentils with rice1 which combinations constitute the staple food of large populations in ,india4 ,the nitrogenous matter of legumes is termed legumin1 or vegetable casein1 and its resemblance to the animal casein of milk is very marked4 ,the ,chinese make use of this fact1 and manufacture cheese from peas and beans4 ,the legumes were largely used as food by the ancient nations of the ,east4 ,they were the pulse upon which the ,hebrew children grew so fair and strong4 ,according to ,josephus1 legumes also formed the chief diet of the builders of the pyramids4 ,they are particularly valuable as strength producers1 and frequently form a considerable portion of the diet of persons in training as athletes1 at the present day4 ,being foods possessed of such high nutritive value1 the legumes are deserving of a more extended use than is generally accorded them in this country4 ,in their mature state they are1 with the exception of beans1 seldom found upon the ordinary bill of fare1 and beans are too generally served in a form quite difficult of digestion1 being combined with large quantities of fat1 or otherwise improperly prepared4 ,peas and lentils are in some respects superior to beans1 being less liable to disagree with persons of weak digestion1 and for this reason better suited to form a staple article of diet4 ,all the legumes are covered with a tough skin1 which is in itself indigestible1 and which if not broken by the cooking process or by thorough mastication afterward1 renders the entire seed liable to pass through the digestive tract undigested1 since the digestive fluids cannot act upon the hard skin4 ,even when the skins are broken1 if served with the pulp1 much of the nutritive material of the legume is wasted1 because it is impossible for the digestive processes to free it from the cellulose material of which the skins are composed4 ,if1 then1 it be desirable to obtain from the legumes the largest amount of nutriment and in the most digestible form1 they must be prepared in some manner so as to reject the skins4 ,persons unable to use the legumes when cooked in the ordinary way1 usually experience no difficulty whatever in digesting them when divested of their skins4 ,the hindrance which even the partially broken skins are to the complete digestion of the legume1 is well illustrated by the personal experiments of ,prof4 ,strmpell1 a ,german scientist1 who found that of beans boiled with the skins on he was able to digest only #fj per cent of the nitrogenous material they contained4 ,when1 however1 he reduced the same quantity of beans to a fine powder previous to cooking1 he was enabled to digest #ia4h per cent of it4 ,the fact that the mature legumes are more digestible when prepared in some manner in which the skins are rejected1 was doubtless understood in early times1 for we find in a recipe of the fourteenth century1 directions given to dry legumes in an oven and remove the skins away before using them4 ,the green legumes which are more like a succulent vegetable are easily digested with the skins on1 if the hulls are broken before being swallowed4 ,there are also some kinds of beans which1 in their mature state1 from having thinner skins1 are more readily digested1 as the ,haricot variety4 ,,suggestions ,,for ,,cooking4--,the legumes are best cooked by stewing or boiling1 and when mature1 require prolonged cooking to render them tender and digestible4 ,slow cooking1 when practicable1 is preferable4 ,dry beans and peas are more readily softened by cooking if first soaked for a time in cold water4 ,the soaking also has a tendency to loosen the skins1 so that when boiled or stewed1 a considerable portion of them slip off whole1 and being lighter1 rise to the top during the cooking1 and can be removed with a spoon2 it likewise aids in removing the strong flavor characteristic of these foods1 which is considered objectionable by some persons4 ,the length of time required for soaking will depend upon the age of the seed1 those from the last harvest needing only a few hours1 while such as have been kept for two or more years require to be soaked twelve or twenty-four hours4 ,for cooking1 soft water is best4 ,the mineral elements in hard water have a tendency to harden the casein1 of which the legumes a largely composed1 thus rendering it often very difficult to soften them4 ,the dry1 unsoaked legumes are generally best put to cook in cold water1 and after the boiling point is reached1 allowed to simmer gently until done4 ,boiling water may be used for legumes which have been previously soaked4 ,the amount of water required will vary somewhat with the heat employed and the age and condition of the legume1 as will also the time required for cooking1 but as a general rule two quarts of soft water for one pint of seeds will be quite sufficient4 ,salt should not be added until the seeds are nearly done1 as it hinders the cooking process4 ,,peas4 ,,description4--,the common garden pea is probably a native of countries bordering on the ,black ,sea4 ,a variety known as the gray pea 7pois chiche7 has been used since a very remote period4 ,the common people of ,greece and ,rome1 in ancient times made it an ordinary article of diet4 ,it is said that peas were considered such a delicacy by the ,romans that those who coveted public favor distributed them gratuitously to the people in order to buy votes4 ,peas were introduced into ,england from ,holland in the time of ,elizabeth1 and were then considered a great delicacy4 ,history tells us that when the queen was released from her confinement in the tower1 ,may #ai1 #aeed1 she went to ,staining to perform her devotions in the church of ,allhallows1 after which she dined at a neighboring inn upon a meal of which the principal dish was boiled peas4 ,a dinner of the same kind1 commemorative of the event1 was for a long time given annually at the same tavern4 ,peas1 when young1 are tender and sweet1 containing a considerable quantity of sugar4 ,the nitrogenous matter entering into their composition1 although less in quantity when unripe1 is much more easily digested than when the seeds are mature4 ,when quite ripe1 like other leguminous seeds1 they require long cooking4 ,when very old1 no amount of boiling will soften them4 ,when green1 peas are usually cooked and served as a vegetable2 in their dried state1 they are put to almost every variety of use in the different countries where they are cultivated4 ,in the southeast of ,scotland1 a favorite food is made of ground peas prepared in thick cakes and called peas-bainocks4 ,in ,india and southern ,europe1 a variety of the pea is eaten parched or lightly roasted1 or made into cakes1 puddings1 and sweetmeats4 ,in ,germany1 in combination with other ingredients1 peas are compounded into sausages1 which1 during the ,franco-,prussian war1 served as rations for the soldiers4 ,dried peas for culinary use are obtainable in two forms2 the split peas1 which have had the tough envelope of the seed removed1 and the green or ,scotch peas4 ,the time required for cooking will vary from five to eight hours1 depending upon the age of the seed and the length of time it has been soaked previous to cooking4 ,,recipes4 ,,stewed ,,split ,,peas4--,carefully examine and wash the peas1 rejecting any imperfect or worm-eaten ones4 ,put into cold water and let them come to a boil2 then place the stewpan back on the range and simmer gently until tender1 but not mushy4 ,season with salt and a little cream if desired4 ,,peas ,,puree4--,soak a quart of ,scotch peas in cold water over night4 ,in the morning1 drain and put them to cook in boiling water4 ,cook slowly until perfectly tender1 allowing them to simmer very gently toward the last until they become as dry as possible4 ,put through a colander to render them homogeneous and remove the skins4 ,many of the skins will be loosened and rise to the top during the cooking1 and it is well to remove these with a spoon so as to make the process of rubbing through the colander less laborious4 ,season with salt if desired1 and a cup of thin cream4 ,serve hot4 ,,mashed ,,peas4--,soak and cook a quart of peas as for ,peas ,puree ,when well done1 if the ,scotch peas1 rub through a colander to remove the skins4 ,if the split peas are used1 mash perfectly smooth with a potato masher4 ,season with a teaspoonful of salt and a half cup of sweet cream1 if desired4 ,beat well together1 turn into an earthen or granite-ware pudding dish1 smooth the top1 and bake in a moderate oven until dry and mealy throughout1 and nicely browned on top4 ,serve hot like mashed potato1 or with a tomato sauce prepared as follows3 ,heat a pint of strained1 stewed tomato1 season lightly with salt1 and when boiling1 thicken with a tablespoonful of flour rubbed smooth in a little cold water4 ,,peas ,,cakes4--,cut cold mashed peas in slices half an inch in thickness1 brush lightly with cream1 place on perforated tins1 and brown in the oven4 ,if the peas crumble too much to slice1 form them into small cakes with a spoon or knife1 and brown as directed4 ,serve hot with or without a tomato sauce4 ,a celery sauce prepared as directed in the chapter on ,sauces1 is also excellent4 ,,dried ,,green ,,peas4--,gather peas while young and tender and carefully dry them4 ,when needed for use1 rinse well1 and put to cook in cold water4 ,let them simmer until tender4 ,season with cream the same as fresh green peas4 ,,beans4 ,,description4--,some variety of the bean family has been cultivated and used for culinary purposes from time immemorial4 ,it is frequently mentioned in ,scripture2 ,king ,david considered it worthy of a place in his dietary1 and the prophet ,ezekiel was instructed to mix it with the various grains and seeds of which he made his bread4 ,among some ancient nations the bean was regarded as a type of death1 and the priests of ,jupiter were forbidden to eat it1 touch it1 or even pronounce its name4 ,the believer in the doctrine of transmigration of souls carefully avoided this article of food1 in the fear of submitting beloved friends to the ordeal of mastication4 ,at the present day there is scarcely a country in hot or temperate climates where the bean is not cultivated and universally appreciated1 both as a green vegetable and when mature and dried4 ,the time required to digest boiled beans is two and one half hours1 and upwards4 ,in their immature state1 beans are prepared and cooked like other green vegetables4 ,dry beans may be either boiled1 stewed1 or baked1 but whatever the method employed1 it must be very slow and prolonged4 ,beans to be baked should first be parboiled until tender4 ,we mention this as a precautionary measure lest some amateur cook1 misled by the term bake1 should repeat the experiment of the little ,english maid whom we employed as cook while living in ,london1 a few years ago4 ,in ordering our dinner1 we had quite overlooked the fact that baked beans are almost wholly an ,american dish1 and failed to give any suggestions as to the best manner of preparing it4 ,left to her own resources1 the poor girl did the best she knew how1 but her face was full of perplexity as she placed the beans upon the table at dinner1 with1 ,well1 ma'am1 here are the beans1 but ,i don't see how you are going to eat them4 ,nor did we1 for she had actually baked the dry beans1 and they lay there in the dish1 as brown as roasted coffee berries1 and as hard as bullets4 ,beans to be boiled or stewed do not need parboiling1 although many cooks prefer to parboil them1 to lessen the strong flavor which to some persons is quite objectionable4 ,from one to eight hours are required to cook beans1 varying with the age and variety of the seed1 whether it has been soaked1 and the rapidity of the cooking process4 ,,recipes4 ,,baked ,,beans4--,pick over a quart of best white beans and soak in cold water over night4 ,put them to cook in fresh water1 and simmer gently till they are tender1 but not broken4 ,let them be quite juicy when taken from the kettle4 ,season with salt and a teaspoonful of molasses4 ,put them in a deep crock in a slow oven4 ,let them bake two or three hours1 or until they assume a reddish brown tinge1 adding boiling water occasionally to prevent their becoming dry4 ,turn1 into a shallow dish1 and brown nicely before sending to the table4 ,,boiled ,,beans4--,pick over some fresh1 dry beans carefully1 and wash thoroughly4 ,put into boiling water and cook gently and slowly until tender1 but not broken4 ,they should be moderately juicy when done4 ,serve with lemon juice1 or season with salt and a little cream as preferred4 ,the colored varieties1 which are usually quite strong in flavor1 are made less so by parboiling for fifteen or twenty minutes and then pouring the water off1 adding more of boiling temperature1 and cooking slowly until tender4 ,,beans ,,boiled ,,in ,a ,,bag4--,soak a pint of white beans over night4 ,when ready to cook1 put them into a clean bag1 tie up tightly1 as the beans have already swelled1 and if given space to move about with the boiling of the water will become broken and mushy4 ,boil three or four hours4 ,serve hot4 ,,scalloped ,,beans4--,soak a pint of white beans over night in cold water4 ,when ready to cook1 put into an earthen baking dish1 cover well with new milk1 and bake in a slow oven for eight or nine hours2 refilling the dish with milk as it boils away1 and taking care that the beans do not at any time get dry enough to brown over the top till they are tender4 ,when nearly done1 add salt to taste1 and a half cup of cream4 ,they may be allowed to bake till the milk is quite absorbed1 and the beans dry1 or may be served when rich with juice1 according to taste4 ,the beans may be parboiled in water for a half hour before beginning to bake1 and the length of time thereby lessened4 ,they should be well drained before adding the milk1 however4 ,,stewed ,,beans4--,soak a quart of white beans in water over night4 ,in the morning drain1 turn hot water over them an inch deep or more1 cover1 and place on the range where they will only just simmer1 adding boiling water if needed4 ,when nearly tender1 add salt to taste1 a tablespoonful of sugar if desired1 and half a cup of good sweet cream4 ,cook slowly an hour or more longer1 but let them be full of juice when taken up1 never cooked down dry and mealy4 ,,mashed ,,beans4--,soak over night in cold water1 a quart of nice white beans4 ,when ready to cook1 drain1 put into boiling water1 and boil till perfectly tender1 and the water nearly evaporated4 ,take up1 rub through a colander to remove the skins1 season with salt and a half cup of cream1 put in a shallow pudding dish1 smooth the top with a spoon1 and brown in the oven4 ,,stewed ,,lima ,,beans4--,put the beans into boiling water1 and cook till tender1 but not till they fall to pieces4 ,fresh beans should cook an hour or more1 and dry ones require from two to three hours unless previously soaked4 ,they are much better to simmer slowly than to boil hard4 ,they should be cooked nearly dry4 ,season with salt1 and a cup of thin cream1 to each pint of beans4 ,simmer for a few minutes after the cream is turned in4 ,should it happen that the beans become tender before the water is sufficiently evaporated1 do not drain off the water1 but add a little thicker cream1 and thicken the whole with a little flour4 ,a little flour stirred in with the cream1 even when the water is nearly evaporated may be preferred by some4 ,,succotash4--,boil one part ,lima beans and two parts sweet corn separately until both are nearly tender4 ,put them together1 and simmer gently till done4 ,season with salt and sweet cream4 ,fresh corn and beans may be combined in the same proportions1 but as the beans will be likely to require the most time for cooking1 they should be put to boil first1 and the corn added when the beans are about half done1 unless it is exceptionally hard1 in which case it must be added sooner4 ,,pulp ,,succotash4--,score the kernels of some fresh green corn with a sharp knife blade1 then with the back of a knife scrape out all the pulp1 leaving the hulls on the cob4 ,boil the pulp in milk ten or fifteen minutes1 or until well done4 ,cook some fresh shelled beans until tender1 and rub them through a colander4 ,put together an equal quantity of the beans thus prepared and the cooked corn pulp1 season with salt and sweet cream1 boil together for a few minutes1 and serve4 ,kornlet and dried ,lima beans may be made into succotash in a similar manner4 ,,lentils4 ,,description4--,several varieties of the lentil are cultivated for food1 but all are nearly alike in composition and nutritive value4 ,they have long been esteemed as an article of diet4 ,that they were in ordinary use among the ,hebrews is shown by the frequent mention of them in ,scripture4 ,it is thought that the red pottage of ,esau was made from the red variety of this legume4 ,the ancient ,egyptians believed that a diet of lentils would tend to make their children good tempered1 cheerful1 and wise1 and for this reason constituted it their principal food4 ,a gravy made of lentils is largely used with their rice by the natives of ,india1 at the present day4 ,the meal which lentils yield is of great richness1 and generally contains more casein than either beans or peas4 ,the skin1 however1 is tough and indigestible1 and being much smaller than peas1 when served without rejecting the skins1 they appear to be almost wholly of tough1 fibrous material2 hence they are of little value except for soups1 purees1 toasts1 and other such dishes as require the rejection of the skin4 ,lentils have a stronger flavor than any of the other legumes1 and their taste is not so generally liked until one has become accustomed to it4 ,lentils are prepared and cooked in the same manner as dried peas1 though they require somewhat less time for cooking4 ,the large dark variety is better soaked for a time previous to cooking1 or parboiled for a half hour and then put into new water1 to make them less strong in flavor and less dark in color4 ,,recipes4 ,,lentil ,,puree4--,cook the lentils and rub through a colander as for peas puree4 ,season1 and serve in the same manner4 ,,lentils ,,mashed ,,with ,,beans4--,lentils may be cooked and prepared in the same manner as directed for mashed peas1 but they are less strong in flavor if about one third to one half cooked white beans are used with them4 ,,lentil ,,gravy ,,with ,,rice4--,rub a cupful of cooked lentils through a colander to remove the skins1 add one cup of rich milk1 part cream if it can be afforded1 and salt if desired4 ,heat to boiling1 and thicken with a teaspoonful of flour rubbed smooth in a little cold milk4 ,serve hot on nicely steamed or boiled rice1 or with well cooked macaroni4 ,,table ,,topics4 ,the men who kept alive the flame of learning and piety in the ,middle ,ages were mainly vegetarians4--,sir ,william ,axon4 ,according to ,xenophon1 ,cyrus1 king of ,persia1 was brought up on a diet of water1 bread1 and cresses1 till his fifteenth year1 when honey and raisins were added2 and the family names of ,fabii and ,lentuli were derived from their customary diet4 ,thomson1 in his poem1 ,the ,seasons1 written one hundred and sixty years ago1 pays the following tribute to a diet composed of seeds and vegetable products3--_/ ,with such a liberal hand has ,nature flung ,these seeds abroad1 blown them about in winds-- 444 ,but who their virtues can declare8 who pierce1 ,with vision pure1 into those secret stores ,of health and life and joy--the food of man1 ,while yet he lived in innocence and told ,a length of golden years1 unfleshed in blood8 ,a stranger to the savage arts of life-- ,death1 rapine1 carnage1 surfeit1 and disease-- ,the lord1 and not the tyrant of the world4 ,most assuredly ,i do believe that body and mind are much influenced by the kind of food habitually depended upon4 ,i can never stray among the village people of our windy capes without now and then coming upon a human being who looks as if he had been split1 salted1 and dried1 like the salt fish which has built up his arid organism4 ,if the body is modified by the food which nourishes it1 the mind and character very certainly will be modified by it also4 ,we know enough of their close connection with each other to be sure of what without any statistical observation to prove it4--,oliver ,wendell ,holmes4 ,the thoughts and feelings which the food we partake of provokes1 are not remarked in common life1 but they1 nevertheless1 have their significance4 ,a man who daily sees cows and calves slaughtered1 or who kills them himself1 hogs stuck1 hens plucked1 etc41 cannot possibly retain any true feeling for the sufferings of his own species4444,doubtless1 the majority of flesh-eaters do not reflect upon the manner in which this food comes to them1 but this thoughtlessness1 far from being a virtue1 is the parent of many vices4444,how very different are the thoughts and sentiments produced by the non-flesh diet6--,gustav ,von ,struve4 ,that the popular idea that beef is necessary for strength is not a correct one1 is well illustrated by ,xenophon's description of the outfit of a ,spartan soldier1 whose dietary consisted of the very plainest and simplest vegetable fare4 ,the complete accoutrements of the ,spartan soldier1 in what we would call heavy marching order1 weighed seventy-five pounds1 exclusive of the camp1 mining1 and bridge-building tools and the rations of bread and dried fruit which were issued in weekly installments1 and increased the burden of the infantry soldier to ninety1 ninety-five1 or even to a full hundred pounds4 ,this load was often carried at the rate of four miles an hour for twelve hours per diem1 day after day1 and only when in the burning deserts of southern ,syria did the commander of the ,grecian auxiliaries think prudent to shorten the usual length of the day's march4 ,,diet ,,of ,,trainers4--,the following are a few of the restrictions and rules laid down by experienced trainers3-- ,little salt4 ,no course vegetables4 ,no pork or veal4 ,two meals a day2 breakfast at eight and dinner at two4 ,no fat meat is allowed1 no butter or cheese1 pies or pastry4 ,,vegetables ,vegetables used for culinary purposes comprise roots and tubers1 as potatoes1 turnips1 etc42 shoots and stems1 as asparagus and sea-kale2 leaves and inflorescence1 as spinach and cabbage2 immature seeds1 grains1 and seed receptacles1 as green peas1 corn1 and string-beans2 and a few of the fruity products1 as the tomato and the squash4 ,of these the tubers rank the highest in nutritive value4 ,vegetables are by no means the most nutritious diet1 as water enters largely into their composition2 but food to supply perfectly the needs of the vital economy1 must contain water and indigestible as well as nutritive elements4 ,thus they are dietetically of great value1 since they furnish a large quantity of organic fluids4 ,vegetables are rich in mineral elements1 and are also of service in giving bulk to food4 ,an exclusive diet of vegetables1 however1 would give too great bulk1 and at the same time fail to supply the proper amount of food elements4 ,to furnish the requisite amount of nitrogenous material for one day1 if potatoes alone were depended upon as food1 a person would need to consume about nine pounds2 of turnips1 sixteen pounds2 of parsnips1 eighteen pounds2 of cabbage1 twenty-two pounds4 ,hence it is wise to use them in combination with other articles of diet--grains1 whole-wheat bread1 etc4--that supplement the qualities lacking in the vegetables4 ,,to ,,select ,,vegetables4--,all roots and tubers should be plump1 free from decay1 bruises1 and disease1 and with fresh1 unshriveled skins4 ,they are good from the time of maturing until they begin to germinate4 ,sprouted vegetables are unfit for food4 ,potato sprouts contain a poison allied to belladonna4 ,all vegetables beginning to decay are unfit for food4 ,green vegetables to be wholesome should be freshly gathered1 crisp1 and juicy2 those which have lain long in the market are very questionable food4 ,in ,paris1 a law forbids a market-man to offer for sale any green vegetable kept more than one day4 ,the use of stale vegetables is known to have been the cause of serious illness4 ,,keeping ,,vegetables4--,if necessary to keep green vegetables for any length of time1 do not put them in water1 as that will dissolve and destroy some of their juices2 but lay them in a cool1 dark place1--on a stone floor is best1--and do not remove their outer leaves until needed4 ,they should be cooked the day they are gathered1 if possible4 ,the best way to freshen those with the stems when withered is to cut off a bit of the stem or stem-end1 and set only the cut part in water4 ,the vegetables will then absorb enough water to replace what has been lost by evaporation4 ,peas and beans should not be shelled until wanted4 ,if1 however1 they are not used as soon as shelled1 cover them with pods and put in a cool place4 ,winter vegetables can be best kept wholesome by storing in a cool1 dry place of even temperature1 and where neither warmth1 moisture1 nor light is present to induce decay or germination4 ,they should be well sorted1 the bruised or decayed1 rejected1 and the rest put into clean bins or boxes2 and should be dry and clean when stored4 ,vegetables soon absorb bad flavors if left near anything odorous or decomposing1 and are thus rendered unwholesome4 ,they should be looked over often1 and decayed ones removed4 ,vegetables1 to be kept fit for food1 should on no account be stored in a cellar with barrels of fermenting pickle brine1 soft soap1 heaps of decomposing rubbish1 and other similar things frequently found in the dark1 damp vegetable cellars of modern houses4 ,,preparation ,,and ,,cooking4--,most vegetables need thorough washing before cooking4 ,roots and tubers should be well cleaned before paring4 ,a vegetable brush or a small whisk broom is especially serviceable for this purpose4 ,if necessary to wash shelled beans and peas1 it can best be accomplished by putting them in a colander and dipping in and out of large pans of water until clean4 ,spinach1 lettuce1 and other leaves may be cleaned the same way4 ,vegetables admit of much variety in preparation for the table1 and are commonly held to require the least culinary skill of any article of diet4 ,this is a mistake4 ,though the usual processes employed to make vegetables palatable are simple1 yet many cooks1 from carelessness or lack of knowledge of their nature and composition1 convert some of the most nutritious vegetables into dishes almost worthless as food or almost impossible of digestion4 ,it requires no little care and skill to cook vegetables so that they will neither be underdone nor overdone1 and so that they will retain their natural flavors4 ,a general rule1 applicable to all vegetables to be boiled or stewed1 is to cook them in as little water as may be without burning4 ,the salts and nutrient juices are largely lost in the water2 and if this needs to be drained off1 much of the nutriment is apt to be wasted4 ,many cooks throw away the true richness1 while they serve the husks only4 ,condiments and seasonings may cover insipid taste1 but they cannot restore lost elements4 ,vegetables contain so much water in their composition that it is not necessary to add large quantities for cooking1 as in the case of the grains and legumes1 which have lost nearly all their moisture in the ripening process4 ,some vegetables are much better cooked without the addition of water4 ,vegetables to be cooked by boiling should be put into boiling water2 and since water loses its goodness by boiling1 vegetables should be put in as soon as the boiling begins4 ,the process of cooking should be continuous1 and in general gentle heat is best4 ,remember that when water is boiling1 the temperature is not increased by violent bubbling4 ,keep the cooking utensil closely covered4 ,if water is added1 let it also be boiling hot4 ,vegetables not of uniform size should be so assorted that those of the same size may be cooked together1 or large ones may be divided4 ,green vegetables retain their color best if cook rapidly4 ,soda is sometimes added to the water in which the vegetables are cooked1 for the purpose of preserving their colors1 but this practice is very harmful4 ,vegetables should be cooked until they are perfectly tender but not overdone4 ,many cooks spoil their vegetables by cooking them too long1 while quite as many more serve them in an underdone state to preserve their form4 ,either plan makes them less palatable1 and likely to be indigestible4 ,steaming or baking is preferable for most vegetables1 because their finer flavors are more easily retained1 and their food value suffers less diminution4 ,particularly is this true of tubers4 ,the time required for cooking depends much upon the age and freshness of the vegetables1 as well as the method of cooking employed4 ,wilted vegetables require a longer time for cooking than fresh ones4 ,,time ,,required ,,for ,,cooking4--,the following is the approximate length of time required for cooking some of the more commonly used vegetables3-- ,potatoes1 baked1 #cj to #de minutes4 ,potatoes1 steamed1 #bj to #dj minutes4 ,potatoes1 boiled 7in jackets71 #bj to #be minutes after the water is fairly boiling4 ,potatoes1 pared1 about #bj minutes if of medium size2 if very large1 they will require from #be to #de minutes4 ,green corn1 young1 from #ae to #bj minutes4 ,peas1 #be to #cj minutes4 ,asparagus1 #ae to #bj minutes1 young2 #cj to #ej if old4 ,tomatoes1 #a to #b hours4 ,string beans and shelled beans1 #de to #fj minutes or longer4 ,beets1 boiled1 #a hour if young2 old1 #c to #e hours4 ,beets1 baked1 #c to #f hours4 ,carrots1 #a to #b hours4 ,parsnips1 #de minutes1 young2 old1 #a to #b hours4 ,turnips1 young1 #de minutes2 old1 #a-a_/b to #b hours4 ,winter squash1 #a hour4 ,cabbage1 young1 #a hour2 old1 #b to #c hours4 ,vegetable oysters1 #a to #b hours4 ,celery1 #bj to #cj minutes4 ,spinach1 #bj to #fj minutes or more4 ,cauliflower1 #bj to #dj minutes4 ,summer squash1 #bj to #fj minutes4 ,if vegetables after being cooked cannot be served at once1 dish them up as soon as done1 and place the dishes in a bain marie or in pans of hot water1 where they will keep of even temperature1 but not boil4 ,vegetables are never so good after standing1 but they spoil less kept in this way than any other4 ,the water in the pans should be of equal depth with the food in the dishes4 ,stewed vegetables and others prepared with a sauce1 may1 when cold1 be reheated in a similar manner4 ,illustration3 ,bain ,marie4 ,if salt is to be used to season1 one third of a teaspoonful for each pint of cooked vegetables is an ample quantity4 ,,the ,,irish ,,potato4 ,,description4--,the potato1 a plant of the order ,solanaceae1 is supposed to be indigenous to ,south ,america4 ,probably it was introduced into ,europe by the ,spaniards early in the sixteenth century1 but cultivated only as a curiosity4 ,to ,sir ,walter ,raleigh1 however1 is usually given the credit of its introduction as a food1 he having imported it from ,virginia to ,ireland in #aehf1 where its valuable nutritive qualities were first appreciated4 ,the potato has so long constituted the staple article of diet in ,ireland1 that it has come to be commonly1 though incorrectly1 known as the ,irish potato4 ,the edible portion of the plant is the tuber1 a thick1 fleshy mass or enlarged portion of an underground stem1 having upon its surface a number of little buds1 or eyes1 each capable of independent growth4 ,the tuber is made up of little cells filled with starch granules1 surrounded and permeated with a watery fluid containing a small percentage of the albuminous or nitrogenous elements4 ,in cooking1 heat coagulates the albumen within and between the cells1 while the starch granules absorb the watery portion1 swell1 and distend the cells4 ,the cohesion between these is also destroyed1 and they easily separate4 ,when these changes are complete1 the potato becomes a loose1 farinaceous mass1 or mealy4 ,when1 however1 the liquid portion is not wholly absorbed1 and the cells are but imperfectly separated1 the potato appears waxen1 watery1 or soggy4 ,in a mealy state the potato is easily digested2 but when waxy or water-soaked1 it is exceedingly trying to the digestive powers4 ,it is obvious1 then1 that the great desideratum in cooking the potato1 is to promote the expansion and separation of its cells2 in other words1 to render it mealy4 ,young potatoes are always waxy1 and consequently less wholesome than ripe ones4 ,potatoes which have been frozen and allowed to thaw quickly are much sweeter and more watery1 because in thawing the starch changes into sugar4 ,frozen potatoes should be thawed in cold water and cooked at once1 or kept frozen until ready for use4 ,,preparation ,,and ,,cooking4--,always pare potatoes very thin4 ,much of the most nutritious part of the tuber lies next its outer covering2 so care should be taken to waste as little as possible4 ,potatoes cooked with the skins on are undoubtedly better than those pared4 ,the chief mineral element contained in the potato is potash1 an important constituent of the blood4 ,potash salts are freely soluble in water1 and when the skin is removed1 there is nothing to prevent these salts from escaping into the water in which the potato is boiled4 ,if the potato is cooked in its jacket1 the skin1 which does not in general burst open until the potato is nearly done1 serves to keep this valuable element largely inside the potato while cooking4 ,for the same reason it is better not to pare potatoes and put them in water to soak over night1 as many cooks are in the habit of doing1 to have them in readiness for cooking for breakfast4 ,potatoes to be pared should be first washed and dried4 ,it is a good plan to wash quite a quantity at one time1 to be used as needed4 ,after paring1 drop at once into cold water and rinse them thoroughly4 ,it is a careless habit to allow pared potatoes to fall among the skins1 as in this way they become stained1 and appear black and discolored after cooking4 ,scrubbing with a vegetable brush is by far the best means for cleaning potatoes to be cooked with the skins on4 ,when boiled in their skins1 the waste1 according to ,letheby1 is about three per cent1 while without them it is not less than fourteen per cent1 or more than two ounces in every pound4 ,potatoes boiled without skins should be cooked very gently4 ,steaming1 roasting1 and baking are much better methods for cooking potatoes than boiling1 for reasons already given4 ,very old potatoes are best stewed or mashed4 ,when withered or wilted1 they are freshened by standing in cold water for an hour or so before cooking4 ,if diseased or badly sprouted1 potatoes are wholly unfit for food4 ,,recipes4 ,,boiled ,,potatoes 7,,in ,,jackets74--,choose potatoes of uniform size1 free from specks4 ,wash and scrub them well with a coarse cloth or brush2 dig out all eyes and rinse in cold water2 cook in just enough water to prevent burning1 till easily pierced with a fork1 not till they have burst the skin and fallen in pieces4 ,drain thoroughly1 take out the potatoes1 and place them in the oven for five minutes1 or place the kettle back on the range2 remove the skins1 and cover with a cloth to absorb all moisture1 and let them steam three or four minutes4 ,by either method they will be dry and mealy4 ,in removing the skins1 draw them off without cutting the potatoes4 ,,boiled ,,potatoes 7,,without ,,skins74--,pare very thin1 and wash clean4 ,if not of an equal size1 cut the larger potatoes in two4 ,cook in only sufficient water to prevent burning until a fork will easily pierce their center2 drain thoroughly1 place the kettle back on the range1 cover with a cloth to absorb the moisture1 and let them dry four or five minutes4 ,shake the kettle several times while they are drying1 to make them floury4 ,,steamed ,,potatoes4--,potatoes may be steamed either with or without the skin4 ,only mature potatoes can be steamed4 ,prepare as for boiling2 place in a steamer1 over boiling water1 and steam until tender4 ,if water is needed to replenish1 let it always be boiling hot1 and not allow the potatoes to stop steaming1 or they will be watery4 ,when done1 uncover1 remove the potatoes to the oven1 and let them dry a few minutes4 ,if peeled before steaming1 shake the steamer occasionally1 to make them floury4 ,,roasted ,,potatoes4--,potatoes are much more rich and mealy roasted than cooked in any other way4 ,wash them very carefully1 dry with a cloth1 and wrap in tissue paper2 bury in ashes not too hot1 then cover with coals and roast until tender4 ,the coals will need renewing occasionally1 unless the roasting is done very close to the main fire4 ,,baked ,,potatoes4--,choose large1 smooth potatoes as near the same size as possible2 wash and scrub with a brush until perfectly clean2 dry with a cloth1 and bake in a moderately hot oven until a fork will easily pierce them1 or until they yield to pressure between the fingers4 ,they are better turned about occasionally4 ,in a slow oven the skins become hardened and thickened1 and much of the most nutritious portion is wasted4 ,when done1 press each one till it bursts slightly1 as that will allow the steam to escape1 and prevent the potatoes from becoming soggy4 ,they should be served at once1 in a folded napkin placed in a hot dish4 ,cold baked potatoes may be warmed over by rebaking1 if of good quality and not overdone the first time4 ,,stuffed ,,potato4--,prepare and bake large potatoes of equal size1 as directed in the preceding recipe4 ,when done1 cut them evenly three fourths of an inch from the end1 and scrape out the inside1 taking care not to break the skins4 ,season the potato with salt and a little thick sweet cream1 being careful not to have it too moist1 and beat thoroughly with a fork until light2 refill the skins with the seasoned potato1 fit the broken portions together1 and reheat in the oven4 ,when hot throughout1 wrap the potatoes in squares of white tissue paper fringed at both ends4 ,twist the ends of the paper lightly together above the fringe1 and stand the potatoes in a vegetable dish with the cut end uppermost4 ,when served1 the potatoes are held in the hand1 one end of the paper untwisted1 the top of the potato removed1 and the contents eaten with a fork or spoon4 ,,stuffed ,,potatoes ,,no4 #b4--,prepare large1 smooth potatoes1 bake until tender1 and cut them in halves2 scrape out the inside carefully1 so as not to break the skins2 mash smoothly1 mix thoroughly with one third freshly prepared cottage cheese2 season with nice sweet cream1 and salt if desired4 ,fill the shells with the mixture1 place cut side uppermost1 in a pudding dish1 and brown in the oven4 ,,mashed ,,potatoes4--,peel and slice potatoes enough to make two quarts2 put into boiling water and cook until perfectly tender1 but not much broken2 drain1 add salt to taste2 turn into a hot earthen dish1 and set in the oven for a few moments to dry4 ,break up the potatoes with a silver fork2 add nearly a cup of cream1 and beat hard at least five minutes till light and creamy2 serve at once1 or they will become heavy4 ,if preferred1 the potatoes may be rubbed through a hot sieve into a hot plate1 or mashed with a potato beetle1 but they are less light and flaky when mashed with a beetle4 ,if cream for seasoning is not obtainable1 a well-beaten egg makes a very good substitute4 ,use in the proportion of one egg to about five potatoes4 ,for mashed potatoes1 if all utensils and ingredients are first heated1 the result will be much better4 ,,new ,,potatoes4--,when potatoes are young and freshly gathered1 the skins are easiest removed by taking each one in a coarse cloth and rubbing it2 a little coarse salt used in the cloth will be found serviceable for this purpose4 ,if almost ripe1 scrape with a blunt knife1 wash very clean1 and rinse in cold water4 ,boiling is the best method of cooking2 new potatoes are not good steamed4 ,use only sufficient water to cover1 and boil till tender4 ,drain thoroughly1 cover closely with a clean cloth1 and dry before serving4 ,,cracked ,,potatoes4--,prepare and boil new potatoes as in the preceding recipe1 and when ready to serve1 crack each by pressing lightly upon it with the back of a spoon1 lay them in a hot dish1 salt to taste1 and pour over them a cup of hot thin cream or rich milk4 ,,creamed ,,potatoes4--,take rather small1 new potatoes and wash well2 rub off all the skins2 cut in halves1 or if quite large1 quarter them4 ,put a pint of divided potatoes into a broad-bottomed1 shallow saucepan2 pour over them a cup of thin sweet cream1 add salt if desired2 heat just to the boiling point1 then allow them to simmer gently till perfectly tender1 tossing them occasionally in the stewpan to prevent their burning on the bottom4 ,serve hot4 ,,scalloped ,,potatoes4--,pare the potatoes and slice thin2 put them in layers in an earthen pudding dish1 dredge each layer lightly with flour1 and salt1 and pour over all enough good1 rich milk to cover well4 ,cover1 and bake rather slowly till tender1 removing the cover just long enough before the potatoes are done1 to brown nicely4 ,if preferred1 a little less milk may be used1 and a cup of thin cream added when the potatoes are nearly done4 ,,stewed ,,potato4--,pare the potatoes and slice rather thin4 ,put into boiling water1 and cook until nearly tender1 but not broken4 ,have some rich milk boiling in the inner dish of a double boiler1 add to it a little salt1 then stir in for each pint of milk a heaping teaspoonful of corn starch or rice flour1 rubbed smooth in a little cold milk4 ,stir until it thickens4 ,drain the potatoes1 turn them into the hot sauce1 put the dish in the outer boiler1 and cook for a half hour or longer4 ,cold boiled potatoes may be sliced and used in the same way4 ,cold baked potatoes sliced and stewed thus for an hour or more1 make a particularly appetizing dish4 ,,potatoes ,,stewed ,,with ,,celery4--,pare and slice the potatoes1 and put them into a stewpan with two or three tablespoonfuls of minced celery4 ,use only the white part of the celery and mince it finely4 ,cover the whole with milk sufficient to cook and prevent burning1 and stew until tender4 ,season with cream and salt4 ,,potato ,,snowballs4--,cut largo potatoes into quarters2 if small1 leave them undivided2 boil in just enough water to cover4 ,when tender1 drain and dry in the usual way4 ,take up two or three pieces at a time in a strong1 clean cloth1 and press them compactly together in the shape of balls4 ,serve in a folded napkin on a hot dish4 ,,potato ,,cakes4--,make nicely seasoned1 cold mashed potato into small round cakes about one half an inch thick4 ,put them on a baking tin1 brush them over with sweet cream1 and bake in a hot oven till golden brown4 ,,potato ,,cakes ,,with ,,egg4--,bake nice potatoes till perfectly tender2 peel1 mash thoroughly1 and to each pint allow the yolks of two eggs which have been boiled until mealy1 then rubbed perfectly smooth through a fine wire sieve1 and one half cup of rich milk4 ,add salt to taste1 mix all well together1 form the potato into small cakes1 place them on oiled tins1 and brown ten or fifteen minutes in the oven4 ,,potato ,,puff4--,mix a pint of mashed potato 7cold is just as good if free from lumps7 with a half cup of cream and the well-beaten yolk of an egg2 salt to taste and beat till smooth2 lastly1 stir in the white of the egg beaten to a stiff froth4 ,pile up in a rocky form on a bright tin dish1 and bake in a quick oven until heated throughout and lightly browned4 ,serve at once4 ,,browned ,,potatoes4--,slice cold potatoes evenly1 place them on an oiled tin1 and brown in a very quick oven2 or slice lengthwise and lay on a wire broiler or bread-toaster1 and brown over hot coals4 ,sprinkle with a little salt if desired1 and serve hot with sweet cream as dressing4 ,,ornamental ,,potatoes4--,no vegetable can be made palatable in so many ways as the potato1 and few can be arranged in such pretty shapes4 ,mashed potatoes made moist with cream1 can easily be made into cones1 pyramids1 or mounds4 ,cold mashed potatoes may be cut into many fancy shapes with a cookie-cutter1 wet with a little cold water1 and browned in the oven4 ,mounds of potatoes are very pretty smoothed and strewn with well-cooked vermicelli broken into small bits1 and then lightly browned in the oven4 ,scoring the top of a dish of mashed potato deeply in triangles1 stars1 and crosses1 with the back of a carving knife1 and then browning lightly1 gives a very pretty effect4 ,,broiled ,,potato4--,mashed potatoes1 if packed firmly while warm into a sheet-iron bread tin which has been dipped in cold water1 may be cut into slices when cold1 brushed with cream1 and browned on a broiler over hot coals4 ,,warmed-,,over ,,potatoes4--,cut cold boiled potatoes into very thin slices2 heat a little cream to boiling in a saucepan2 add the potato1 season lightly with salt if desired1 and cook until the cream is absorbed1 stirring occasionally so as to prevent scorching or breaking the slices4 ,,vegetable ,,hash4--,with one quart finely sliced potato1 chop one carrot1 one red beet1 one white turnip1 all boiled1 also one or two stalks of celery4 ,put all together in a stewpan1 cover closely1 and set in the oven2 when hot1 pour over them a cup of boiling cream1 stir well together1 and serve hot4 ,,the ,,sweet ,,potato4 ,,description4--,the sweet potato is a native of the ,malayan ,archipelago1 where it formerly grew wild2 thence it was taken to ,spain1 and from ,spain to ,england and other parts of the globe4 ,it was largely used in ,europe as a delicacy on the tables of the rich before the introduction of the common potato1 which has now taken its place and likewise its name4 ,the sweet potato is the article referred as potato by ,shakespeare and other ,english writers1 previous to the middle of the seventeenth century4 ,,preparation ,,and ,,cooking4--,what has been said in reference to the common potato1 is generally applicable to the sweet potato2 it may be prepared and cooked in nearly all the ways of the ,irish potato4 ,in selecting sweet potatoes1 choose firm1 plump roots1 free from any sprouts2 if sprouted they will have a poor flavor1 and are likely to be watery4 ,the sweet potato is best cooked with the skin on2 but all discolored portions and the dry portion at each end1 together with all branchlets1 should be carefully removed1 and the potato well washed1 and if to be baked or roasted1 well dried with a cloth before placing in the oven4 ,the average time required for boiling is about fifty minutes2 baking1 one hour2 steaming1 about one hour2 roasting1 one and one half hours4 ,,recipes4 ,,baked ,,sweet ,,potatoes4--,select those of uniform size1 wash clean1 cutting out any imperfect spots1 wipe dry1 put into moderately hot oven1 and bake about one hour1 or until the largest will yield to gentle pressure between the fingers4 ,serve at once without peeling4 ,small potatoes are best steamed1 since if baked1 the skins will take up nearly the whole potato4 ,,baked ,,sweet ,,potato ,,no4 #b4--,select potatoes of medium size1 wash and trim but do not pare1 and put on the upper grate of the oven4 ,for a peek of potatoes1 put in the lower part of the oven in a large shallow pan a half pint of hot water4 ,the water may be turned directly upon the oven bottom if preferred4 ,bake slowly1 turning once when half done4 ,serve in their skins1 or peel1 slice1 and return to the oven until nicely browned4 ,,boiled ,,sweet ,,potatoes4--,choose potatoes of equal size2 do not pare1 but after cleaning them well and removing any imperfect spots1 put into cold water and boll until they can be easily pierced with a fork2 drain thoroughly1 and lay them on the top grate in the oven to dry for five or ten minutes4 ,peel as soon as dry1 and send at once to the table1 in a hot dish covered with a folded napkin4 ,sweet potatoes are much better baked than boiled4 ,,steamed ,,sweet ,,potatoes4--,wash the potatoes well1 cut out any discolored portions1 and steam over a kettle of boiling water until they can be easily pierced with a fork1 not allowing the water in the pot to cease boiling for a moment4 ,steam only sufficient to cook them1 else they will be watery4 ,,browned ,,sweet ,,potatoes4--,slice cold1 cooked sweet potatoes evenly1 place on slightly oiled tins in a hot oven1 and brown4 ,,mashed ,,sweet ,,potatoes4--,either bake or steam nice sweet potatoes1 and when tender1 peel1 mash them well1 and season with cream and salt to taste4 ,they may be served at once1 or made into patties and browned in the oven4 ,,potato ,,hash4--,take equal parts of cold ,irish and sweet potatoes2 chop fine and mix thoroughly2 season with salt if desired1 and add sufficient thin cream to moisten well4 ,turn into a stewpan1 and heat gently until boiling1 tossing continually1 that all parts become heated alike1 and serve at once4 ,,roasted ,,sweet ,,potatoes4--,wash clean and wipe dry1 potatoes of uniform size1 wrap with tissue paper1 cover with hot ashes1 and then with coals from a hardwood fire2 unless near the main fire1 the coals will need renewing a few times4 ,this will require a longer time than by any other method1 but they are much nicer4 ,the slow1 continuous heat promotes their mealiness4 ,when tender1 brush the ashes off with a broom1 and wipe with a dry cloth4 ,send to the table in their jackets4 ,,to ,,dry ,,sweet ,,potatoes4--,carefully clean and drop them into boiling water4 ,let them remain until the skins can be easily slipped off2 then cut into slices and spread on racks to dry4 ,to prepare for cooking1 soak over night1 and boil the next day4 ,,turnips4 ,,description4--,the turnip belongs to the order ,crucifer1 signifying cross flowers1 so called because their four petals are arranged in the form of a cross4 ,it is a native of ,europe and the temperate portions of ,asia1 growing wild in borders of fields and waste places4 ,the ancient ,roman gastronomists considered the turnip1 when prepared in the following manner1 a dish fit for epicures3 ,after boiling1 extract the water from them1 and season with cummin1 rue or benzoin1 pounded in a mortar2 afterward add honey1 vinegar1 gravy1 and boiled grapes4 ,allow the whole to simmer1 and serve4 ,under cultivation1 the turnip forms an agreeable culinary esculent2 but on account of the large proportion of water entering into its composition1 its nutritive value is exceedingly low4 ,the ,swedish1 or ,rutabaga1 variety is rather more nutritive than the white1 but its stronger flavor renders it less palatable4 ,unlike the potato1 the turnip contains no starch1 but instead1 a gelatinous substance called pectose1 which during the boiling process is changed into a vegetable jelly called pectine4 ,the white lining just inside the skin is usually bitter2 hence the tuber should be peeled sufficiently deep to remove it4 ,when well cooked1 turnips are quite easily digested4 ,,preparation ,,and ,,cooking4--,turnips are good for culinary purposes only from the time of their ripening till they begin to sprout4 ,the process of germination changes their proximate elements1 and renders them less fit for food4 ,select turnips which are plump and free from disease4 ,a turnip that is wilted1 or that appears spongy1 pithy1 or cork-like when cut1 is not fit for food4 ,prepare turnips for cooking by thoroughly washing and scraping1 if young and tender1 or by paring if more mature4 ,if small1 they may be cooked whole2 if large1 they should be cut across the grain into slices a half inch in thickness4 ,if cooked whole1 care must be taken to select those of uniform size2 and if sliced1 the slices must be of equal thickness4 ,,recipes4 ,,boiled ,,turnips4--,turnips1 like other vegetables1 should be boiled in as small an amount of water as possible4 ,great care must be taken1 however1 that the kettle does not get dry1 as scorched turnip is spoiled4 ,an excellent precaution1 in order to keep them from scorching in case the water becomes low1 is to place an inverted saucer or sauce-dish in the bottom of the kettle before putting in the turnips4 ,put into boiling water1 cook rapidly until sufficiently tender to pierce easily with a fork2 too much cooking discolors and renders them strong in flavor4 ,boiled turnips should be drained very thoroughly1 and all water pressed out before preparing for the table4 ,the age1 size1 and variety of the turnip will greatly vary the time necessary for its cooking4 ,the safest rule is to allow plenty of time1 and test with a fork4 ,young turnips will cook in about forty-five minutes2 old turnips1 sliced1 require from one and a quarter to two hours4 ,if whole or cut in halves1 they require a proportionate length of time4 ,white turnips require much1 less cooking than yellow ones4 ,,baked ,,turnips4--,select turnips of uniform size2 wash and wipe1 but do not pare2 place on the top grate of a moderately hot oven2 bake two or more hours or until perfectly tender2 peel and serve at once1 either mashed or with cream sauce4 ,turnips are much sweeter baked than when cooked in any other way4 ,,creamed ,,turnips4--,pare1 but do not cut1 young sweet white turnips2 boil till tender in a small quantity of water2 drain and dry well4 ,cook a tablespoonful of flour in a pint of rich milk or part cream2 arrange the turnips in a baking dish1 pour the sauce over them1 add salt if desired1 sprinkle the top with grated bread crumbs1 and brown in a quick oven4 ,,chopped ,,turnips4--,chop well-boiled white turnips very fine1 add salt to taste and sufficient lemon juice to moisten4 ,turn into a saucepan and heat till hot1 gently lifting and stirring constantly4 ,cold boiled turnip may be used advantageously in this way4 ,,mashed ,,turnips4--,wash the turnips1 pare1 and drop into boiling water4 ,cook until perfectly tender2 turn into a colander and press out the water with a plate or large spoon2 mash until free from lumps1 season with a little sweet cream1 and salt if desired4 ,if the turnips are especially watery1 one or two hot1 mealy potatoes mashed with them will be an improvement4 ,,scalloped ,,turnips4--,prepare and boil whole white turnips until nearly tender2 cut into thin slices1 lay in an earthen pudding dish1 pour over them a white sauce sufficient to cover1 made by cooking a tablespoonful of flour in a pint of milk1 part cream if preferred1 until thickened4 ,season with salt1 sprinkle the top lightly with grated bread crumbs1 and bake in a quick oven until a rich brown4 ,place the baking dish on a clean plate1 and serve4 ,rich milk or cream may be used instead of white sauce1 if preferred4 ,,steamed ,,turnips4--,select turnips of uniform size1 wash1 pare1 and steam rapidly till they can be easily pierced with a fork2 mash1 or serve with lemon juice or cream sauce1 as desired4 ,,stewed ,,turnips4--,prepare and slice some young1 fresh white turnips1 boil or steam about twenty minutes1 drain thoroughly1 turn into a saucepan with a cup of new milk for each quart of turnips2 simmer gently until tender1 season with salt if desired1 and serve4 ,,turnips ,,in ,,juice4--,wash young white turnips1 peel1 and boil whole in sufficient water to keep them from burning4 ,cover closely and cook gently until tender1 by which time the water in the kettle should be reduced to the consistency of syrup4 ,serve at once4 ,,turnips ,,with ,,cream ,,sauce4--,wash and pare the turnips1 cut them into half-inch dice1 and cook in boiling water until tender4 ,meanwhile prepare a cream sauce as directed for ,scalloped ,turnips1 using thin cream in place of milk4 ,drain the turnips1 pour the cream sauce over them1 let them boil up once1 and serve4 ,,parsnips4 ,,description4--,the common garden parsnip is derived by cultivation from the wild parsnip1 indigenous to many parts of ,europe and the north of ,asia1 and cultivated since ,roman times4 ,it is not only used for culinary purposes1 but a wine is made from it4 ,in the north of ,ireland a table beer is brewed from its fermented product and hops4 ,the percentage of nutritive elements contained in the parsnip is very small2 so small1 indeed1 that one pound of parsnips affords hardly one fifth of an ounce of nitrogenous or muscle-forming material4 ,the time required for its digestion1 varies from two and one half to three and one half hours4 ,,preparation ,,and ,,cooking4--,wash and trim off any rough portions3 scrape well with a knife to remove the skins1 and drop at once into cold water to prevent discoloration4 ,if the parsnips are smooth-skinned1 fresh1 and too small to need dividing1 they need only be washed thoroughly before cooking1 as the skins can be easily removed by rubbing with a clean towel4 ,reject those that are wilted1 pithy1 coarse1 or stringy4 ,large parsnips should be divided1 for if cooked whole1 the outside is likely to become soft before the center is tender4 ,they may be either split lengthwise or sliced4 ,parsnips may be boiled1 baked1 or steamed2 but like all other vegetables containing a large percentage of water1 are preferable steamed or baked4 ,the time required for cooking young parsnips1 is about forty-five minutes2 when old1 they require from one to two hours4 ,,recipes4 ,,baked ,,parsnips4--,wash1 thoroughly1 but do not scrape the roots2 bake the same as potatoes4 ,when tender1 remove the skins1 slice1 and serve with cream or an egg sauce prepared as directed for ,parsnips with ,egg ,sauce4 ,they are also very nice mashed and seasoned with cream4 ,baked and steamed parsnips are far sweeter than boiled ones4 ,,baked ,,parsnips ,,no4 #b4--,wash1 scrape1 and divide2 drop into boiling water1 a little more than sufficient to cook them1 and boil gently till thoroughly tender4 ,there should remain about one half pint of the liquor when the parsnips are done4 ,arrange on an earthen plate or shallow pudding dish1 not more than one layer deep2 cover with the juice1 and bake1 basting frequently until the juice is all absorbed1 and the parsnips delicately browned4 ,serve at once4 ,,boiled ,,parsnips4--,clean1 scrape1 drop into a small quantity of boiling water1 and cook until they can be easily pierced1 with a fork4 ,drain thoroughly1 cut the parsnips in slices1 and mash or serve with a white sauce1 to which a little lemon juice may be added if desired4 ,,browned ,,parsnips4--,slice cold parsnips into rather thick pieces1 and brown as directed for browned potatoes4 ,,creamed ,,parsnips4--,bake or steam the parsnips until tender2 slice1 add salt if desired1 and a cup of thin sweet cream4 ,let them stew slowly until nearly dry1 or if preferred1 just boil up once and serve4 ,,mashed ,,parsnips4--,wash and scrape1 dropping at once into cold water to prevent discoloration4 ,slice thinly and steam1 or bake whole until perfectly tender4 ,when done1 mash until free from lumps1 removing all hard or stringy portions2 add salt to taste and a few spoonfuls of thick sweet cream1 and serve4 ,,parsnips ,,with ,,cream ,,sauce4--,bake as previously directed4 ,when tender1 slice1 cut into cubes1 and pour over them a cream sauce prepared as for ,turnips with ,cream ,sauce4 ,boil up together once1 and serve4 ,,parsnips ,,with ,,egg ,,sauce4--,scrape1 wash1 and slice thinly1 enough parsnips to make three pints2 steam1 bake1 or boil them until very tender4 ,if boiled1 turn into a colander and drain well4 ,have ready an egg sauce1 for preparing which heat a pint of rich milk or very thin cream to boiling1 stir into it a level tablespoonful of flour rubbed smooth with a little milk4 ,let this boil a few minutes1 stirring constantly until the flour is well cooked and the sauce thickened2 then add slowly the well-beaten yolk of one egg1 stirring rapidly so that it shall be well mingled with the whole2 add salt to taste2 let it boil up once1 pour over the parsnips1 and serve4 ,the sauce should be of the consistency of thick cream4 ,,parsnips ,,with ,,potatoes4--,wash1 scrape1 and slice enough parsnips to make two and a half quarts4 ,pare and slice enough potatoes to make one pint4 ,cook together in a small quantity of water4 ,when tender1 mash smoothly1 add salt1 the yolks of two eggs well beaten1 and a cup of rich milk4 ,beat well together1 put into an earthen or china dish1 and brown lightly in the oven4 ,,stewed ,,parsnips4--,prepare and boil for a half hour2 drain1 cover with rich milk1 add salt if desired1 and stew gently till tender4 ,,stewed ,,parsnips ,,with ,,celery4--,prepare and steam or boil some nice ones until about half done4 ,if boiled1 drain thoroughly2 add salt if desired1 and a tablespoonful of minced celery4 ,turn rich boiling milk over them1 cover1 and stew fifteen or twenty minutes1 or till perfectly tender4 ,,carrots4 ,,description4--,the garden carrot is a cultivated variety of a plant belonging to the ,umbettifer1 and grows wild in many portions of ,europe4 ,the root has long been used for food4 ,by the ancient ,greeks and ,romans it was much esteemed as a salad4 ,the carrot is said to have been introduced into ,england by ,flemish refugees during the reigns of ,elizabeth and ,james ,i4 ,its feathery leaves were used by the ladies as an adornment for their headdresses1 in place of plumes4 ,carrots contain sugar enough for making a syrup from them2 they also yield by fermentation and distillation a spirituous liquor4 ,in ,germany they are sometimes cut into small pieces1 and roasted as a substitute for coffee4 ,starch does not enter into the composition of carrots1 but a small portion of pectose is found instead4 ,carrots contain more water than parsnips1 and both much cellulose and little nutritive material4 ,carrots when well cooked form a wholesome food1 but one not adapted to weak stomachs1 as they are rather hard to digest and tend to flatulence4 ,,preparation ,,and ,,cooking4--,the suggestions given for the preparation of parsnips are also applicable to carrots2 and they may be boiled1 steamed1 or browned in the same manner4 ,from one to two hours time will be required1 according to age1 size1 variety1 and method of cooking4 ,,recipes4 ,,boiled ,,carrots4--,clean1 scrape1 drop into boiling water1 and cook till tender2 drain thoroughly1 slice1 and serve with a cream sauce4 ,varieties with strong flavor are better parboiled for fifteen or twenty minutes1 and put into fresh boiling water to finish4 ,,carrots ,,with ,,egg ,,sauce4--,wash and scrape well2 slice and throw into boiling water1 or else steam4 ,when tender1 drain thoroughly1 and pour over them a sauce prepared the same as for parsnips 7page #bdd71 with the addition of a tablespoonful of sugar4 ,let them boil up once1 and serve4 ,,stewed ,,carrots4--,prepare young and tender carrots1 drop into boiling water1 and cook for fifteen or twenty minutes4 ,drain1 slice1 and put into a stewpan with rich milk or cream nearly to cover2 simmer gently until tender2 season with salt and a little chopped parsley4 ,,beets4 ,,description4--,the beet is a native of the coasts of the ,mediterranean1 and is said to owe its botanical name1 beta1 to a fancied resemblance to the ,greek letter ,b4 ,two varieties are in common use as food1 the white and the red beet2 while a sub-variety1 the sugar beet1 is largely cultivated in ,france1 in connection with the beet-sugar industry in that country4 ,the same industry has recently been introduced into this country4 ,it is grown extensively in ,germany and ,russia1 for the same pose1 and is also used there in the manufacture of alcohol4 ,the beet root is characterized by its unusual amount of sugar4 ,it is considered more nutritive than any other esculent tuber except the potato1 but the time required for its digestion exceeds that of most vegetables1 being three and three fourths hours4 ,,preparation ,,and ,,cooking4--,beets1 like other tubers1 should be fresh1 unshriveled1 and healthy4 ,wash carefully1 scrubbing with a soft brush to remove all particles of dirt2 but avoid scraping1 cutting1 or breaking1 lest the sweet juices escape4 ,in handling for storage1 be careful not to bruise or break the skins2 and in purchasing from the market1 select only such as are perfect4 ,beets may be boiled1 baked1 or steamed4 ,in boiling1 if the skin is cut or broken1 the juice will escape in the water1 and the flavor will be injured2 for this reason1 beets should not be punctured with a fork to find if done4 ,when tender1 the thickest part will yield readily to pressure of the fingers4 ,beets should be boiled in just as little water as possible1 and they will be much better if it has all evaporated by the time they are cooked4 ,young beets will boil in one hour1 while old beets require from three to five hours2 if tough1 wilted1 and stringy1 they cannot be boiled tender4 ,baked beets require from three to six hours4 ,,recipes4 ,,baked ,,beets4--,beets are far better baked than boiled1 though it takes a longer time to cook properly4 ,french cooks bake them slowly six hours in a covered dish1 the bottom of which is lined with well-moistened rye straw2 however1 they may be baked on the oven grate1 like potatoes4 ,wipe dry after washing1 and bake slowly4 ,they are very nice served with a sauce made of equal quantities of lemon juice and whipped cream1 with a little salt4 ,,baked ,,beets ,,no4 #b4--,wash young and tender beets1 and place in an earthen baking dish with a very little water2 as it evaporates1 add more1 which must be of boiling temperature4 ,set into a moderate oven1 and according to size of the beets1 bake slowly from two to three hours4 ,when tender1 remove the skins and dress with lemon juice or cream sauce4 ,,beets ,,and ,,potatoes4--,boil newly matured potatoes and young beets separately till tender2 then peel and slice4 ,put thorn in alternate layers in a vegetable dish1 with salt to taste1 and enough sweet cream nearly to cover4 ,brown in the oven1 and serve at once4 ,,beet ,,hash4--,chop quite finely an equal quantity of cold boiled or baked beets and boiled or baked potatoes4 ,put into a shallow saucepan1 add salt and sufficient hot cream to moisten4 ,toss frequently1 and cook until well heated throughout4 ,serve hot4 ,,beet ,,greens4--,take young1 tender beets1 clean thoroughly without separating the tops and roots4 ,examine the leaves carefully1 and pick off inferior ones4 ,put into boiling water1 and cook for nearly an hour4 ,drain1 press out all water1 and chop quite fine4 ,serve with a dressing of lemon juice or cream1 as preferred4 ,,beet ,,salad1 ,,or ,,chopped ,,beets4--,cold boiled or baked beets1 chopped quite fine1 but not minced1 make a nice salad when served with a dressing of lemon juice and whipped cream in the proportion of three tablespoonfuls of lemon juice to one half cup of whipped cream1 and salt if desired4 ,,beet ,,salad ,,no4 #b4--;,chop equal parts of boiled beets and fresh young cabbage4 ,mix thoroughly1 add salt to taste1 a few tablespoonfuls of sugar1 and cover with diluted lemon juice4 ,equal quantities of cold boiled beets and cold boiled potatoes1 chopped fine1 thoroughly mixed1 and served with a dressing of lemon juice and whipped cream1 make a palatable salad4 ,care should be taken in the preparation of these and the preceding salad1 not to chop the vegetables so fine as to admit of their being eaten without mastication4 ,,boiled ,,beets4--,wash carefully1 drop into boiling water1 and cook until tender4 ,when done1 drop into cold water for a minute1 when the skins can be easily rubbed off with the hand4 ,slice1 and serve hot with lemon juice or with a cream sauce4 ,,stewed ,,beets4--,bake beets according to recipe ,no4 #b4 ,peel1 cut in slices1 turn into a saucepan1 nearly cover with thin cream1 simmer for ten or fifteen minutes1 add salt if desired1 and thicken the gravy with a little corn starch or flour4 ,,cabbage4 ,,description4--,the common white garden cabbage is one of the oldest of cultivated vegetables4 ,a variety of the plant known as red cabbage was the delight of ancient gourmands more than eighteen centuries ago4 ,the ,egyptians adored it1 erected altars to it1 and made it the first dish at their repasts4 ,in this they were imitated by the ,greeks and ,romans4 ,hippocrates1 the ,father of ,medicine1 considered the cabbage one of the most valuable of remedies1 and often prescribed a dish of boiled cabbage to be eaten with salt for patients suffering with violent colic4 ,erasistratus looked upon it as a sovereign remedy against paralysis1 while ,cato in his writings affirmed it to be a panacea for all diseases1 and believed the use the ,romans made of it to have been the means whereby they were able1 during six hundred years1 to do without the assistance of physicians1 whom they had expelled from their territory4 ,the learned philosopher1 ,pythagoras1 composed books in which he lauded its wonderful virtues4 ,the ,germans are so fond of cabbage that it enters into the composition of a majority of their culinary products4 ,the cabbage was first raised in ,england about #afdj1 by ,sir ,anthony ,ashley4 ,that this epoch1 important to the ,english horticultural and culinary world1 may never be forgotten1 a cabbage is represented upon ,sir ,anthony's monument4 ,the nutritive value of the cabbage is not high1 nearly ninety per cent being water2 but it forms an agreeable variety in the list of vegetable foods1 and is said to possess marked antiscorbutic virtue4 ,it is1 however1 difficult of digestion1 and therefore not suited to weak stomachs4 ,it would be impossible to sustain life for a lengthened period upon cabbage1 since to supply the body with sufficient food elements1 the quantity would exceed the rate of digestion and the capacity of the stomach4 ,m4 ,chevreul1 a ,french scientist1 has ascertained that the peculiar odor given off during the boiling of cabbage is due to the disengagement of sulphureted hydrogen4 ,cabbage is said to be more easily digested raw than cooked4 ,,preparation ,,and ,,cooking4--,a good cabbage should have a well-developed1 firm head1 with fresh1 crisp leaves1 free from worm-holes and decayed portions4 ,to prepare for cooking1 stalk1 shake well to free from dirt1 and if there are any signs of insects1 lay in cold salted water for an hour or so to drive them out4 ,rinse away the salt water1 and if to be boiled1 drop into a small quantity of boiling water4 ,cover closely and boil vigorously until tender4 ,if cooked slowly1 it will be watery and stringy1 while overdone cabbage is especially insipid and flavorless4 ,if too much water has been used1 remove the cover1 that evaporation may go on more rapidly2 if too little1 replenish with boiling water4 ,cabbage should be cooked in a porcelain-lined or granite-ware sauce pan or a very clean iron kettle4 ,cabbage may also be steamed1 but care must be taken to have the process as rapid as possible4 ,fresh young cabbage will cook in about one hour2 old cabbage requires from two to three hours4 ,,recipes4 ,,baked ,,cabbage4--,prepare and chop a firm head of young white cabbage1 boil until tender1 drain1 and set aside until nearly cold4 ,then add two well-beaten eggs1 salt to taste1 and a half cup of thin cream or rich milk4 ,mix and bake in a pudding dish until lightly browned4 ,,boiled ,,cabbage4--,carefully clean a nice head of cabbage1 divide into halves1 and with a sharp knife slice very thin1 cutting from the center of the head outward4 ,put into boiling water1 cover closely1 and cook rapidly until tender2 then turn into a colander and drain1 pressing gently with the back of a plate4 ,return to the kettle1 add salt to taste1 and sufficient sweet cream to moisten well1 heat through if at all cooled1 dish1 and serve at once4 ,if preferred1 the cream may be omitted1 and the cabbage served with tomato sauce or lemon juice as a dressing4 ,,cabbage ,,and ,,tomatoes4--,boil finely chopped cabbage in as little water as possible4 ,when tender1 add half the quantity of hot stewed tomatoes1 boil together for a few minutes1 being careful to avoid burning1 season with salt if desired1 and serve4 ,if preferred1 a little sweet cream may be added just before serving4 ,,cabbage ,,celery4--,a firm1 crisp head of cabbage cut in slices half an inch or an inch thick1 and then again into pieces four or five inches long and two or three inches wide1 makes a quite appetizing substitute for celery4 ,,cabbage ,,hash4--,chop fine1 equal parts of cold boiled potatoes and boiled cabbage1 and season with salt4 ,to each quart of the mixture add one half or three fourths of a cup of thin cream2 mix well and boil till well heated4 ,,chopped ,,cabbage ,,or ,,cabbage ,,salad4--,take one pint of finely chopped cabbage2 pour over it a dressing made of three tablespoonfuls of lemon juice1 two tablespoonfuls of sugar1 and a half cup of whipped cream1 thoroughly beaten together in the order named2 or serve with sugar and diluted lemon juice4 ,,mashed ,,cabbage4--,cut a fine head of cabbage into quarters1 and cook until tender4 ,a half hour before it is done1 drop in three good-sized potatoes4 ,when done1 take all up in a colander together1 press out the water1 and mash very fine4 ,season with cream1 and salt if desired4 ,,stewed ,,cabbage4 ,chop nice cabbage quite fine1 and put it into boiling water1 letting it boil twenty minutes4 ,turn into a colander and drain thoroughly2 return to the kettle1 cover with milk1 and let it boil till perfectly tender2 season with salt and cream to taste4 ,the beaten yolk of an egg1 stirred in with the cream1 is considered an improvement by some4 ,,cauliflower ,,and ,,broccoli4 ,,description4--,these vegetables are botanically allied to the cabbage1 and are similar in composition4 ,they are entirely the product of cultivation1 and constitute the inflorescence of the plant1 which horticultural art has made to grow into a compact head of white color in the cauliflower1 and of varying shades of buff1 green1 and purple in the broccoli4 ,there is very little difference between the two aside from the color1 and they are treated alike for culinary purposes4 ,they were known to the ,greeks and ,romans1 and highly appreciated by connoisseurs4 ,they are not as nutritious as the cabbage1 but have a more delicate and agreeable flavor4 ,,preparation ,,and ,,cooking4--,the leaves should be green and fresh1 and the heads of cauliflower creamy white2 when there are dark spots1 it is wilted4 ,the color of broccoli will depend upon the variety1 but the head should be firm1 with no discolorations4 ,to prepare1 pick off the outside leaves1 cut the stalk squarely across1 about two inches below the flower1 and if very thick1 split and wash thoroughly in several waters2 or better still1 hold it under the faucet1 flower downward1 and allow a constant stream of water to fall over it for several minutes2 then place top downward in a pan of lukewarm salted water1 to drive out any insects which may be hidden in it2 examine carefully for worms just the color of the stalk2 tie in a net 7mosquito netting1 say7 to prevent breaking1 or place the cauliflower on a plate in a steamer1 and boil1 or steam1 as is most convenient4 ,the time required for cooking will vary from twenty to forty minutes4 ,,recipes4 7,the recipes given are applicable to both broccoli and cauliflower47 ,,boiled ,,cauliflower4--,prepare1 divide into neat branches1 and tie securely in a net4 ,put into boiling milk and water1 equal quantities1 and cook until the main stalks are tender4 ,boil rapidly the first five minutes1 afterward more moderately1 to prevent the flower from becoming done before the stalks4 ,serve on a hot dish with cream sauce or diluted lemon juice4 ,,browned ,,cauliflower4--,beat together two eggs1 a little salt1 four tablespoonfuls of sweet cream1 and a small quantity of grated bread crumbs well moistened with a little milk1 till of the consistency of batter4 ,steam the cauliflower until tender1 separate it into small bunches1 dip each top in the mixture1 and place in nice order in a pudding dish2 put in the oven and brown4 ,,cauliflower ,,with ,,egg ,,sauce4--,steam the cauliflower until tender1 separate into small portions1 dish1 and serve with an egg sauce prepared as directed for parsnips on page #bdd4 ,,cauliflower ,,with ,,tomato ,,sauce4--,boil or steam the cauliflower until tender4 ,in another dish prepare a sauce with a pint of strained stewed smooth in a little water1 and salted to taste4 ,when the cauliflower is tender1 dish1 and pour over it the hot tomato sauce4 ,if preferred1 a tablespoonful of thick sweet cream may be added to the sauce before using4 ,,stewed ,,cauliflower4--,boil in as little water as possible1 or steam until tender2 separate into small portions1 add milk1 cream and salt to taste2 stew together for a few minutes1 and serve4 ,,scolloped ,,cauliflower4--,prepare the cauliflower1 and steam or boil until tender4 ,if boiled1 use equal quantities of milk and water4 ,separate into bunches of equal size1 place in a pudding dish1 cover with a white or cream sauce1 sprinkle with grated bread crumbs1 and brown in the oven4 ,,spinach4 ,,description4--,this plant is supposed to be a native of western ,arabia4 ,there are several varieties which are prepared and served as greens4 ,spinach is largely composed of water4 ,it is considered a wholesome vegetable1 with slightly laxative properties4 ,,preparation ,,and ,,cooking4--,use only tender plants or the tender leaves of the older stalks1 and be sure to have enough1 as spinach shrinks greatly4 ,a peck is not too much for a family of four or five4 ,pick it over very carefully1 trim off the roots and decayed leaves1 and all tough1 stringy stalks1 and the coarse fibers of the leaves1 as those will not cook tender until the leaves are overdone4 ,wash in several waters1 lifting grit4 ,shake each bunch well4 ,spinach is best cooked in its own juices2 this may be best accomplished by cooking it in a double boiler1 or if placed in a pot and slowly heated1 it will however1 be stirred frequently at first1 to prevent burning2 cover closely and cook until tender4 ,the time required will vary from twenty minutes to half an hour or more4 ,if water is used in the cooking1 have a half kettleful boiling when the spinach is put in1 and continue to boil rapidly until the leaves are perfectly tender2 then drain in a colander1 press with the back of a plate to extract all water1 chop very fine1 and either serve with lemon juice as a dressing1 or add a half cup of sweet cream with or without a teaspoonful of sugar4 ,boil up once1 stirring constantly1 and serve very hot4 ,a garnish of sliced boiled eggs is often employed with this vegetable4 ,,celery4 ,,description4--,the common celery is a native of ,great ,britain4 ,in its wild state it has a strong1 disagreeable taste and smell1 and is known as smallage4 ,by cultivation it becomes more mild and sweet4 ,it is usually eaten uncooked as a salad herb1 or introduced into soups as a flavouring4 ,in its raw state1 it is difficult of digestion4 ,celery from the market may be kept fresh for some time by wrapping the bunches in brown paper1 sprinkling them with water1 then wrapping in a damp cloth and putting in some cool1 dark place4 ,,recipes ,,celery ,,salad4--,break the stems apart1 cut off all green portions1 and after washing well put in cold water for an hour or so before serving4 ,,stewed ,,celery4--,cut the tender inner parts of celery heads into pieces about a finger long4 ,the outer and more fibrous stalks may be saved to season soups4 ,put in a stewpan1 and add sufficient water to cover2 then cover the pan closely1 and set it where it will just simmer for an hour1 or until the celery is perfectly tender4 ,when cooked1 add a pint of rich milk1 part cream if you have it1 salt to taste1 and when boiling1 stir in a tablespoon of flour rubbed smooth in a little milk4 ,boil up once and serve4 ,,stewed ,,celery ,,no4 #b4--;,cut the white part of fine heads of celery into small pieces1 blanch in boiling water1 turn into a colander1 and drain4 ,heat a cup and a half of milk to boiling in a stewpan2 add the celery1 and stew gently until tender4 ,remove the celery with a skimmer1 and stir into the milk the beaten yolks of two eggs and one half cup of cream4 ,cook until thickened2 pour over the celery1 and serve4 ,,celery ,,with ,,tomato ,,sauce4--,prepare the celery as in the preceding recipe1 and cook until tender in a small quantity of boiling water4 ,drain in a colander1 and for three cups of stewed celery prepare a sauce with a pint of strained stewed tomato1 heated to boiling and thickened with a tablespoonful of flour rubbed smooth in a little cold water4 ,if desired1 add a half cup of thin cream4 ,turn over the celery1 and serve hot4 ,,celery ,,and ,,potato ,,hash4--,to three cups of cold boiled or baked potato1 chopped rather fine1 add one cup of cooked celery1 minced4 ,put season4 ,heat to boiling1 tossing and stirring so that the whole will be heated throughout1 and serve hot4 ,,asparagus4 ,,description4--,the asparagus is a native of ,europe1 and in its wild state is a sea-coast plant4 ,the young shoots form the edible portion4 ,the plant was known to the ancient ,greeks and ,romans1 who not only used it as a table delicacy but considered it very useful in the treatment of internal diseases4 ,roman cooks provided themselves with a supply of the vegetable for winter use by cutting fine heads and drying them4 ,when wanted1 they were put into hot water and gently cooked4 ,the asparagus is remarkable as containing a crystalline alkaloid called asparagin1 which is thought to possess diuretic properties4 ,,preparation ,,and ,,cooking4--,select fresh and tender asparagus4 ,those versed in its cultivation1 assert that it should be cut at least three times a week1 and barely to the ground4 ,if it is necessary to keep the bunches for some time before cooking1 stand them1 tops uppermost1 in water about one half inch deep1 in the cellar or other cool place4 ,clean each stalk separately by swashing back and forth in a pan of cold water till perfectly free from sand1 then break off all the tough portions1 cut in equal lengths1 tie in bunches of half a dozen or more with soft tape1 drop into boiling water barely sufficient to cover1 and simmer gently until perfectly tender4 ,if the asparagus is to be stewed1 break3 7not cut7 into small pieces2 when it will not snap off quickly1 the stalk is too tough for use4 ,asparagus must be taken from the water just as soon as tender1 while yet firm in appearance4 ,if boiled soft1 it loses its flavor and is uninviting4 ,it is a good plan when it is to be divided before cooking1 if the stalks are not perfectly tender1 to boil the hardest portions first4 ,asparagus cooked in bunches is well done1 if1 when held by the thick end in a horizontal position between the fingers1 it only bends lightly and does not fall heavily down4 ,the time required for boiling asparagus depends upon its freshness and age4 ,fresh1 tender asparagus cooks in a very few minutes1 so quickly1 indeed1 that the ,roman emperor ,augustus1 intimating that any affair must be concluded without delay1 was accustomed to say1 ,let that be done quicker than you can cook asparagus4 ,fifteen or twenty minutes will suffice if young and fresh2 if old1 from thirty to fifty minutes will be required4 ,,recipes4 ,,asparagus ,,and ,,peas4--,asparagus and green peas make a nice dish served together1 and if of proportionate age1 require the same length of time to cook4 ,wash the asparagus1 shell and look over the peas1 put together into boiling water1 cook1 and serve as directed for stewed asparagus4 ,,asparagus ,,points4--,cut of enough heads in two-inch lengths to make three pints4 ,put into boiling water just sufficient to cover4 ,when tender1 drain off the water1 add a half cup of cream1 and salt if desired4 ,serve at once4 ,,asparagus ,,on ,,toast4--,cook the asparagus in bunches1 and when tender1 drain and place on slices of nicely browned toast moistened in the asparagus liquor4 ,pour over all a cream sauce prepared as directed below4 ,,asparagus ,,with ,,cream ,,sauce4--,thoroughly wash1 tie in small bunches1 and put into boiling water2 boil till perfectly tender4 ,drain thoroughly1 untie the bunches1 place the stalks all the same way upon a hot plate1 with a dressing prepared as follows3 ,let a pint of sweet cream 7about six hours old is best7 come to the boiling point1 and stir into it salt to taste and a level tablespoonful of flour rubbed smooth with a little cold cream4 ,,asparagus ,,with ,,egg ,,sauce4--,prepare and cook asparagus as directed above4 ,when tender1 drain thoroughly1 and serve on a hot dish or on slices of nicely browned toast1 with an egg sauce prepared in the following manner3 ,heat a half cup of rich milk to boiling1 add salt1 and turn into it very slowly the well-beaten yolk of an egg1 stirring constantly at the same time4 ,let the whole just thicken1 and remove from the fire at once4 ,,stewed ,,asparagus4--,wash1 break into inch pieces1 simmer till tender in water just to cover1 add sufficient rich milk1 part cream if convenient1 to make a gravy1 thicken slightly with flour1 a teaspoonful to a pint of milk2 add salt if desired1 boil up together once1 and serve4 ,,sea-,,kale4 ,,description4--,this plant1 a native of ,britain1 and much esteemed as a vegetable in ,england and on the ,continent1 is also in its wild state a sea-coast plant4 ,when properly cooked1 it is nutritious and easy of digestion4 ,in appearance and flavor it greatly resembles asparagus1 and the suggestions for cooking and recipes given for that vegetable are applicable to sea-kale4 ,,lettuce ,,and ,,radish4 ,,description4--,these two vegetables1 although wholly different1 the one being the leaf of a plant1 the other the root1 are both so commonly served as relishes that we will speak of them together4 ,both have long been known and used4 ,wild lettuce is said to be the bitter herb which the ,hebrews ate with the ,paschal lamb4 ,the ancient ,greek and ,roman epicures valued lettuce highly1 and bestowed great care upon its cultivation1 in some instances watering the plants with sweet wine instead of water1 in order to communicate to them a delicate perfume and flavor4 ,the common garden lettuce of the present day is a hardy plant1 which supplies an agreeable1 digestible1 and1 when served with a wholesome dressing1 unobjectionable salad4 ,the common radish is supposed to be indigenous to ,china4 ,ancient writers on foods mention the radish as used by the early ,greeks and ,romans1 who fancied that at the end of three years its seed would produce cabbages4 ,they had also the singular custom of making the radish the ignominious projectile with which in times of tumult the mob pursued persons whose political opinions had made them obnoxious4 ,when quiet was restored1 the disgraced vegetable was boiled and eaten with oil and vinegar4 ,common garden radishes are of different shapes and of various colors on the outside1 there being black1 violet1 red1 and white radishes4 ,the inside portion of all1 however1 is white4 ,they are sometimes cooked1 but more commonly served raw4 ,a dish of crisp1 coral radishes adds beauty to the appearance of the table1 but they are not possessed of a high nutritive value1 being very similar to the turnip in composition1 and unless very young1 tender1 and when eaten thoroughly masticated1 are quite difficult of digestion4 ,,recipes4 ,,lettuce4--,wash well1 put into cold water1 and set on ice or on the cellar bottom for an hour or more before using4 ,dry the leaves with a soft towel and use whole or tear into convenient pieces with a silver fork2 never cut with a knife4 ,serve with a dressing prepared of equal quantities of lemon juice and sugar1 diluted with a little ice water2 or1 with a dressing of cream and sugar1 in the proportion of three or four tablespoonfuls of thin cream to a teaspoonful of sugar4 ,the dressing may be prepared1 and after the sugar is dissolved1 a very little lemon juice 7just enough to thicken the cream slightly1 but not sufficient to curdle it7 may be added if desired4 ,,radishes4--,wash thoroughly young and tender radishes1 and arrange in a glass dish with the taper ends meeting4 ,scatter bits of cracked ice among them4 ,an inch of the stem1 if left on1 serve as a convenience in handling4 ,,cymling1 ,,summer ,,squash1 ,,or ,,vegetable ,,marrow4 ,,description4--,the vegetable marrow 7sometimes called cymling7 is thought to be a variety of the common gourd1 from which also the pumpkin and winter squash appear to have been derived4 ,it is easily digested1 but on account of the abundance of water in its composition1 its nutritive value is very low4 ,,preparation ,,and ,,cooking4--,when very young1 most varieties need no preparation for cooking1 aside from washing thoroughly4 ,after cooking1 the skin can be easily rubbed off and the seeds removed4 ,if more mature1 pare thinly1 and if large1 divide into halves or quarters and scoop out the seeds4 ,summer squashes are better steamed than boiled4 ,if boiled1 they should be cooked in so little water that it will be quite evaporated when they are tender4 ,from twenty to sixty minutes will be required for cooking4 ,,recipes4 ,,mashed ,,squash4--,wash1 peel1 remove seeds1 and steam until tender4 ,place the squash in a clean cloth1 mash thoroughly1 squeeze until the squash is quite dry1 or rub through a fine colander and afterward simmer until neatly dry2 season with cream1 and a little salt if desired1 and heat again before serving4 ,a teaspoonful of sugar may be added with the cream1 if desired4 ,,squash ,,with ,,egg ,,sauce4--,prepare1 steam till tender1 cut into pieces1 and serve with an egg sauce made the same as directed for asparagus1 page #bef4 ,,stewed ,,squash4--,prepare1 cut into pieces1 and stew until tender in a small quantity of boiling water2 drain1 pressing out all the water2 serve on toast with cream or white sauce4 ,or1 divide in quarters1 remove the seeds1 cook in a double boiler1 in its own juices1 which when done may be thickened with a little flour4 ,season with salt if desired1 and serve hot4 ,,winter ,,squashes4 ,the winter squash and pumpkin are allied in nature to the summer squash4 ,,preparation ,,and ,,cooking4--,select squashes of a firm texture1 wash1 break in pieces with a hatchet if hard-shell1 or if the shell is soft1 divide with a knife2 remove all seeds1 and boil1 stew1 steam1 or bake1 as preferred4 ,to boil or steam1 from thirty minutes to one hour's time will be needed2 to bake1 one to two hours4 ,,recipes4 ,,baked ,,squash44--,the hard-shell varieties are best for baking4 ,wash1 divide1 and lay1 shells downward1 on the top grate of the oven1 or place in a shallow baking dish with a little boiling water4 ,boil until tender1 serve in the shell1 or scrape out the soft part1 mash and serve with two largo tablespoonful of cream to a pint of squash4 ,if preferred1 the skins may be removed before baking1 and the squash served the same as sweet potato1 for which it makes a good substitute4 ,,steamed ,,squash4--,prepare the squash1 and steam until tender4 ,mash and season as for baked squash4 ,,the ,,pumpkin4 ,,description4--,when our forefathers came to this country1 they found the pumpkin growing in the ,indian cornfields1 and at once made use of it4 ,although as food it did not supply what its handsome exterior promised1 yet in the absence of other fruits and relishes1 of which the exigencies of a new country deprived them1 they soon found the pumpkin quite palatable2 and the taste1 cultivated through necessity1 has been handed down through generations1 until the pumpkin stewed and baked in pies1 has become an established favorite4 ,,recipes4 ,,baked ,,pumpkin4--,wash the pumpkin well on the outside1 divide into quarters if small1 into sixths or eighths if large2 remove the seeds but not the rind4 ,bake as directed for squash4 ,serve in the rind1 dishing it out by spoonfuls4 ,,stewed ,,pumpkin4--,select a good1 ripe pumpkin1 and cut in halves2 remove the seeds1 slice halfway around1 pare1 cut into inch pieces1 put over the fire in a kettle containing a small quantity of boiling water1 and stew gently1 stirring frequently until it breaks to pieces4 ,cool1 rub through a colander1 and place where it will just simmer1 but not burn1 until the water is all evaporated and the pumpkin dry4 ,pumpkin for pies is much richer baked like squash1 and rubbed through a colander after the skin has been removed4 ,,dried ,,pumpkin4--,pumpkin may be dried and kept for future use4 ,the best way is first to cut and stew the pumpkin1 then spread on plates1 and dry quickly in the oven4 ,dried in this manner1 it is easily softened1 when needed1 by soaking in a small quantity of water1 and is considered nearly as good as that freshly stewed4 ,,tomato4 ,,description4--,the tomato1 or love apple1 as it was called in the early part of the century1 is a native of ,south ,america and ,mexico4 ,it was formerly regarded as poisonous1 and though often planted and prized as a curiosity in the flower garden1 it has only within the last half century come to be considered as a wholesome article of diet4 ,botanically1 it is allied to the potato4 ,it is an acid fruit1 largely composed of water1 and hence of low nutritive value2 but it is justly esteemed as a relish1 and is very serviceable to the cook in the preparation of soups and various mixed dishes4 ,,preparation ,,and ,,cooking4--,tomatoes to be served in an uncooked state should be perfectly ripe and fresh4 ,the medium-sized1 smooth ones are the best4 ,to peel1 pour scalding water over them2 let them remain for half a minute1 plunge into cold water1 allow them to cool1 when the skins can be easily rubbed off4 ,tomatoes should always be cooked in porcelain or granite ware2 iron makes them look dark1 and being slightly acid in character1 they are not wholesome cooked in tin vessels4 ,tomatoes require cooking a long time2 one hour is needed1 and two are better4 ,,recipes4 ,,baked ,,tomatoes4--,fill a pudding dish two thirds full of stewed tomatoes2 season with salt1 and sprinkle grated crumbs of good whole-wheat or ,graham bread over it until the top looks dry4 ,brown in the oven1 and serve with a cream dressing4 ,,baked ,,tomatoes ,,no4 #b4 ,wash and wipe a quantity of smooth1 even-sized tomatoes2 remove the stems with a sharp-pointed knife4 ,arrange on an earthen pudding or pie dish1 and bake whole in a moderate oven4 ,serve with cream4 ,,scalloped ,,tomatoes4--,take a pint of stewed tomatoes1 which have been rubbed through a colander1 thicken with one and one fourth cups of lightly picked crumbs of ,graham or whole-wheat bread1 or a sufficient quantity to make it quite thick1 add salt if desired1 and a half cup of sweet cream1 mix well1 and bake for twenty minutes4 ,or1 fill a pudding dish with alternate layers of peeled and sliced tomatoes and bread crumbs1 letting the topmost layer be of tomatoes4 ,cover1 and bake in a moderate oven for an hour or longer1 according to depth4 ,uncover1 and brown for ten or fifteen minutes4 ,,stewed ,,corn ,,and ,,tomatoes4--,boil dried or fresh corn until perfectly tender1 add to each cup of corn two cups of stewed1 strained tomatoes1 either canned or freshly cooked4 ,salt to taste1 boil together for five or ten minutes1 and serve plain or with a little cream added4 ,,tomato ,,gravy4--,heat to boiling one pint of strained stewed tomatoes1 either canned or fresh1 and thicken with a tablespoonful of flour rubbed smooth in a little water2 add salt and when thickened1 if desired1 a half cup of hot cream4 ,boil together for a minute or two and serve at once4 ,,tomato ,,salad4--,select perfectly ripe tomatoes1 and peel at least an hour before using4 ,slice1 and place on ice or in a cool place4 ,serve plain or with lemon juice or sugar as preferred4 ,,tomato ,,salad ,,no4 #b4--,use one half small yellow tomatoes and one half red4 ,slice evenly and lay in the dish in alternate layers4 ,powder lightly with sugar1 and turn over them a cupful of orange juice to a pint of tomato1 or if preferred1 the juice of lemons may be used instead4 ,set on ice and cool before serving4 ,,broiled ,,tomatoes4--,choose perfectly ripened but firm tomatoes of equal size4 ,place them on a wire broiler1 and broil over glowing coals1 from three to eight minutes1 according to size1 then turn and cook on the other side4 ,broil the stem end first4 ,serve hot with salt to season1 and a little cream4 ,,tomato ,,pudding4--,fill an earthen pudding dish with alternate layers of stale bread and fresh tomatoes1 peeled1 sliced1 and sprinkled lightly with sugar4 ,cover the dish and bake4 ,,stewed ,,tomatoes4--,peel and slice the tomatoes4 ,put them into a double boiler1 without the addition of water1 and stew for an hour or longer4 ,when done1 serve plain with a little sugar added1 or season with salt and a tablespoonful of rather thick sweet cream to each pint of tomatoes4 ,if the tomatoes are thin and very juicy1 they may be thickened with a little flour rubbed smooth in a little cold water4 ,they are much better1 however1 to stew a longer time until the water they contain is sufficiently evaporated to make them of the desired consistency4 ,the stew may also be thickened1 if desired1 by the addition of bread crumbs1 rice1 or macaroni4 ,,tomato ,,with ,,okra4--,wash the okra1 cut off the stem and nibs1 and slice thin4 ,for a quart of sliced okra1 peel and slice three large tomatoes4 ,stew the tomatoes for half an hour1 then add the okra1 and simmer together for half an hour longer4 ,season with salt and a little cream4 ,,egg ,,plant4 ,,description4--,the egg plant1 a vegetable indigenous to the ,east ,indies1 is somewhat allied in character to the tomato4 ,in shape1 it resembles an egg1 from which fact it doubtless derives its name4 ,it ranks low in nutritive value4 ,when fresh1 the plant is firm and has a smooth skin4 ,,recipes4 ,,scalloped ,,egg ,,plant4--,pare a fresh egg plant4 ,if large1 divide in quarters1 if small1 in halves1 and put to cook in boiling water4 ,cook until it can be easily pierced with a straw1 and drain in a colander4 ,turn into a hot dish1 and beat with a silver fork until finely broken4 ,measure the egg plant1 and add to it an equal quantity of graded bread crumbs1 a little salt1 and a tablespoonful of thick sweet cream4 ,lastly1 add one well beaten egg4 ,put in an earthen pudding dish1 and brown in the oven until the egg is set1 and the whole is heated throughout but not dry4 ,,baked ,,egg ,,plant4--,wash and cook whole in boiling water until tender4 ,divide in halves1 remove the inside with a spoon1 taking care not to break the skin4 ,beat the egg plant smooth with a fork4 ,season with salt and cream1 and if desired1 a stalk of celery or a small slice of onion very finely minced1 for flavor4 ,put back in the skin1 sprinkle the top with bread crumbs1 and brown the outside uppermost in the oven4 ,,cucumber4 ,,description4--,the cucumber is a native of ,southern ,asia1 although it is quite commonly cultivated in most civilized countries4 ,it formed a part of the dietary of the ,israelites when in ,egypt1 where it grew very plentifully4 ,the ancient ,greeks held the cucumber in high esteem1 and attributed to it wonderful properties4 ,the cucumber is not a nutritious vegetable1 and when served in its raw state1 as it so generally is1 dressed with salt1 vinegar1 pepper1 and similar condiments1 it is an exceedingly indigestible article4 ,if it is to be eaten at all1 it should first be cooked4 ,it may be pared1 divided in quarters1 the seeds removed1 and cooked in a small quantity of water until perfectly tender1 and served on toast with an egg sauce or a cream sauce2 or it may be prepared the same as directed for ,escalloped ,egg ,plant4 ,,salsify1 ,,or ,,vegetable ,,oyster4 ,,description4--,the vegetable oyster plant1 sometimes called purple goat's-beard1 or salsify1 is indigenous to some portions of ,great ,britain4 ,the long1 slender root becomes fleshy and tender under cultivation1 with a flavor1 when cooked1 somewhat resembling that of the mollusk for which it is named4 ,on this account1 it is much esteemed for soups4 ,a variety of the plant grows near the line of perpetual snow1 and forms the principal article of fresh vegetable food in the dietary of ,kurdistan4 ,,preparation ,,and ,,cooking4--,select fresh and unshriveled roots1 wash and scrape well1 dropping into cold water as soon as cleaned1 to prevent discoloration4 ,if the roots are covered with cold water for a half hour or more before scraping1 they can be cleaned much easier4 ,use a porcelain-lined kettle1 for cooking1 as an iron one will discolor it and injure its flavor4 ,from twenty minutes to one hour1 according to age1 is required to cook it tender4 ,,recipes4 ,,scalloped ,,vegetable ,,oysters4--,boil two quarts of sliced vegetable oysters in about two quarts of water until very tender4 ,skim them out1 and fill a pudding dish with alternate layers of crumbs and oysters1 having a layer of crumbs for the top4 ,to the water in which they were boiled1 add a pint and a half of thin cream1 salt to taste1 boil up1 and thicken with a heaping tablespoonful or two of flour rubbed smooth in a little cold cream4 ,pour this over the oysters and crumbs1 and bake a half hour4 ,if this is not enough to cover well1 add more cream or milk4 ,stewed tomatoes are a nice accompaniment for escalloped vegetable oysters4 ,,stewed ,,vegetable ,,oysters4--,wash1 scrape1 and cut into slices not more than one half inch in thickness4 ,put into a small quantity of boiling water and cook until tender4 ,if a large quantity of water is used1 the savory juices escape1 and leave the roots very insipid4 ,when tender1 pour in a cup of rich milk and simmer for five or ten minutes2 add a little flour rubbed smooth in milk1 and salt if desired2 boil up once1 and serve as a vegetable or on slices of nicely browned toast4 ,if preferred1 a well-beaten egg may be used in the place of flour4 ,,green ,,corn1 ,,peas1 ,,and ,,beans4 ,,description4--,corn1 peas1 and beans in their immature state are so nearly allied to vegetables1 that we give in this connection recipes for cooking green corn1 green beans1 and green peas4 ,a general rule applicable to all is that they should1 when possible1 be cooked and eaten the day they are gathered1 as otherwise they lose much of their sweetness and flavor4 ,for corn1 select young1 tender1 well-filled ears1 from which the milk will spurt when the grain is broken with the finger nail4 ,beans and peas are fresh only when the pods are green1 plump1 snap crisply when broken1 and have unshriveled stems4 ,if the pods bend and appear wilted1 they are stale4 ,corn1 peas1 and beans are wholesome and nutritious foods when thoroughly cooked and sufficiently masticated1 but they are almost indigestible unless the hull1 or skin1 of each pea1 bean1 or grain of corn1 be broken before being swallowed4 ,,recipes ,,for ,,corn4 ,,baked ,,corn4--,select nice fresh ears of tender corn of as nearly equal size as possible4 ,open the husks and remove all the silk from the corn2 replace and tie the husks around the ears with a thread4 ,put the corn in a hot oven1 and bake thirty minutes or until tender4 ,remove the husks before serving4 ,,baked ,,corn ,,no4 #b4--,scrape enough corn from the cob 7as directed below for ,corn ,pulp7 to make one and a half quarts4 ,put into a baking dish1 season with salt if desired1 add enough milk1 part cream if convenient1 barely to cover the corn1 and bake in a hot oven twenty-five or thirty minutes4 ,,boiled ,,green ,,corn4--,remove the husks and every thread of the silk fiber4 ,place in a kettle1 the larger ears at the bottom1 with sufficient boiling water nearly to cover4 ,cover with the clean inner husks1 and cook from twenty to thirty minutes1 according to the age of the corn2 too much cooking hardens it and detracts from its flavor4 ,try a kernel1 and when the milk has thickened1 and a raw taste is no longer apparent1 it is sufficiently cooked4 ,green corn is said to be sweeter1 boiled with the inner husks on4 ,for cooking in this way1 strip off all outer husks1 and remove the silk1 tying the inner husk around the ear with a bit of thread1 and boil4 ,remove from the kettle1 place in a heated dish1 cover with a napkin and serve at once on the cob4 ,some recommend scoring or splitting the corn by drawing a sharp knife through each row lengthwise4 ,this is a wise precaution against insufficient mastication4 ,,stewed ,,corn ,,pulp4--,take six ears of green corn or enough to make a pint of raw pulp2 with a sharp knife cut a thin shaving from each row of kernels or score each kernel1 and with the back of the knife scrape out the pulp1 taking care to leave the hulls on the cob4 ,heat a cup and a half of rich milk--part cream if it can be afforded--to boiling1 add the corn1 cook twenty or thirty minutes2 season with salt and a teaspoonful of sugar if desired4 ,,corn ,,cakes4--,to a pint of corn pulp add two well-beaten eggs and two tablespoonfuls of flour2 season with salt if desired1 and brown on a griddle4 ,canned corn finely chopped can be used1 but two tablespoonfuls of milk should be added1 as the corn is less moist4 ,,corn ,,pudding4--,one quart of corn pulp prepared as for stewing1 one quart of milk1 three eggs1 and a little salt4 ,mix the corn with a pint of the milk1 and heat it to boiling4 ,break the eggs into the remainder of the milk1 and add it to the corn1 turn all into an oiled pudding dish1 and bake slowly until the custard is well set4 ,,roasted ,,green ,,corn4--,remove the husks and silk1 and place the corn before an open grate or in a wire broiler over hot coals until the kernels burst open1 or bury in hot ashes without removing the husks4 ,score the grains1 and serve from the cob4 ,,stewed ,,green ,,corn4--,cut the corn from the cob and with the back of the knife scrape off all the pulp1 being careful to leave the hull on the cob4 ,put into a stewpan with half as much water as corn1 cover closely and stew gently until thoroughly cooked1 stirring frequently to prevent the corn from sticking to the pan2 add cream or milk to make the requisite amount of juice1 and season with salt if desired4 ,a teaspoonful of white sugar may be added if desired4 ,cold boiled corn cut from the cob and stewed a few minutes in a little milk1 makes a very palatable dish4 ,,summer ,,succotash4--,this maybe made by cooking equal quantities of shelled beans and corn cut from the cob1 separately until tender1 and then mixing them2 or the beans may be cooked until nearly soft1 an equal quantity of shaved corn added1 and the whole cooked fifteen or twenty minutes or longer4 ,season with cream1 and salt if desired4 ,,dried ,,corn4--,the sweet varieties of corn taken when young and tender and properly dried1 furnish an excellent material for nearly all purposes to which green corn is put4 ,take green corn1 just right for eating1 have it free from silk2 cut the fleshy portion from the cob with a sharp knife1 then with the back of the knife gently press the remaining pulp from the cob4 ,spread thinly on plates and put into an oven hot enough to scald1 not scorch it4 ,watch closely for a half hour or more1 turning and stirring frequently with a fork4 ,when thus thoroughly scalded1 the corn may be left without further attention if placed in a moderate oven1 save an occasional stirring to prevent its sticking to the plate1 until the drying is complete1 which ought to be in about forty-eight hours2 however1 if one can spend the time to watch closely and stir very frequently1 the drying may be completed in a single afternoon in a rather hot oven4 ,be careful that it does not scorch4 ,when needed for use1 soak over night and cook in accordance with recipes for ,stewed ,corn1 ,succotash1 etc41 pages #bfe1 #bcd1 only remembering to allow a longer time4 ,,recipes ,,for ,,peas4 ,,stewed ,,peas4--,if from the garden1 pick and shell the peas with clean hands2 if from the market1 wash the pods before shelling1 so that the peas will not require washing1 as they are much better without4 ,when shelled1 put into a colander and sift out the fine particles and undeveloped blossoms4 ,if not of equal growth1 sort the peas and put the older ones to cook ten minutes before the others4 ,use a porcelain kettle1 with one half pint of boiling water for each quart of peas1 if young and tender2 older ones1 which require longer stewing1 need more4 ,cover closely1 and simmer gently till tender4 ,the time required for young peas is from twenty-five to thirty minutes2 older ones require forty to fifty minutes4 ,serve without draining1 season with salt and enough sweet cream to make them as juicy as desired4 ,if preferred1 the juice may be thickened with a little flour4 ,the peas may be purposely stewed in a larger quantity of water1 and served in their own juices thickened with a little flour and seasoned with salt4 ,,recipes ,,for ,,beans4 ,,lima ,,beans4--,lima beans are not good until they are full grown and have turned white4 ,shell1 wash1 cover with boiling water1 and cook about one hour or until tender4 ,let the water nearly evaporate1 and add milk or cream thickened with a little flour4 ,season with salt to taste1 boil up once1 and serve4 ,,shelled ,,beans4--,shell1 wash1 drop into boiling water sufficient to cover1 and cook until tender4 ,let the water boil nearly away1 and serve without draining4 ,season with thin cream1 and salt if desired4 ,,string ,,beans4--,wash well in cold water4 ,remove the strong fiber1 or strings1 as they are called1 by paring both edges with a sharp knife2 few cooks do this thoroughly4 ,break off stems and points1 carefully rejecting any imperfect or diseased pods4 ,lay a handful evenly on a board and cut them all at once into inch lengths4 ,put in a porcelain kettle1 cover with boiling water1 and cook from one to three hours1 according to age and variety1 testing frequently1 as they should be removed from the kettle just as soon as done4 ,when very young and tender1 only water sufficient to keep them from burning will be needed4 ,when done1 add a half cup of thin cream1 and salt to taste4 ,if the quantity of juice is considerable1 thicken with a little flour4 ,,the ,,onion4 ,the onion belongs to a class of foods containing an acrid oil of a strongly irritating character1 on which account it cannot be considered a wholesome food when eaten raw1 as it so generally is4 ,the essential oil is1 however1 quite volatile1 so that when cooked1 after being first parboiled in two or three waters1 its irritating properties are largely removed4 ,the varieties grown in warm climates are much milder and sweeter than those grown in colder countries4 ,the onion is valuable for flavoring purposes4 ,it may also be boiled and served whole with a cream sauce1 or cut in quarters and prepared as directed for ,scalloped ,turnips1 page #bdb4 ,,canning ,,vegetables4 ,most housekeepers experience more difficulty in canning and keeping vegetables than fruit4 ,this is frequently owing to lack of care to secure perfect cans1 covers1 and rubbers1 and to cook the vegetables thoroughly4 ,whatever is to be canned must be cooked sufficiently to be eaten1 and must be boiling at the time it is put into the cans4 ,care as to the cleanliness of the cans and their sterilization is also important1 and after the canning process is completed1 all vegetables put up in glass should be kept in a cool1 dark place4 ,the general directions given for canning fruits should be followed in canning vegetables4 ,,recipes4 ,,canned ,,corn4--,select corn just ripe enough for table use1 and prepare as directed for stewed corn4 ,it will require from twelve to fifteen ears to fill sufficiently each quart can4 ,to insure success1 the cans should be so full that when the corn is shrunken by the cooking1 the can will still be well filled4 ,pack the corn in the cans1 working it down closely by means of the small end of a potato masher1 so the milk will cover the corn and completely fill the can2 heap a little more corn loosely on the top1 and screw the covers on sufficiently tight to prevent water from getting into the can4 ,place the cans in a boiler1 on the bottom of which has been placed some straw or a rack2 also take care not to let the cans come in contact with each other1 by wrapping each in a cloth or by placing a chip between them4 ,a double layer of cans may be placed in the boiler1 one on top of the other1 if desirable1 provided there is some intervening substance4 ,fill the boiler with cold water so as completely to cover the cans2 place over the fire1 bring gradually to a boil1 and keep boiling steadily for four hours4 ,remove the boiler from the fire1 and allow the cans to cool gradually1 tightening the covers frequently as they cool4 ,if the corn in the can shrinks1 do not open to refill4 ,if cooked thoroughly1 and due care is taken in other particulars1 there need be no failure4 ,wrap closely in brown paper1 and put away in a dark1 cool1 dry place4 ,,canned ,,corn ,,and ,,tomatoes4--,use about one third corn and two thirds tomatoes1 or in equal portions if preferred4 ,cook the tomatoes in a double boiler for an hour and a half or longer2 and in another double boiler1 when the tomatoes are nearly done1 cook the corn in its own juices until thoroughly done4 ,turn them together1 heat to boiling1 and can at once4 ,,canned ,,peas4--,select peas which are fresh1 young1 and tender4 ,shell1 pack into perfect cans1 shaking and filling as full as possible1 add sufficient cold water to fill them to overflowing1 screw on the covers1 and cook and seal the same as directed for canning corn4 ,,canned ,,tomatoes4--,tomatoes for canning should be freshly gathered1 ripe1 but not at all softened4 ,as they are best cooked in their own juices1 peel1 slice1 put into a double boiler or a porcelain fruit-kettle set inside a dish filled with boiling water1 and cook from one to two hours4 ,cooked in the ordinary way1 great care will be required to keep the fruit from burning4 ,when thoroughly cooked--simple scalding will not do--put into cans1 and be sure that all air bubbles are expelled before sealing4 ,wrap in dark brown paper1 and put in a cool1 dry1 dark place4 ,,canned ,,tomatoes ,,no4 #b4--;,cut the fruit into thick slices1 let it stand and drain until a large portion of the juice has drained off2 then pack solid in new or perfect cans4 ,allow them to stand a little time1 then again drain off the juice2 fill up a second time with sliced tomatoes1 and screw on the top of the cans without the rubbers4 ,pack into a wash boiler as directed for canning corn1 and boil for two hours1 then put on the rubbers and seal4 ,when cold1 tighten the covers and put away4 ,,string ,,beans4--,select young and tender beans1 string them1 and cut into pieces about one half inch in length4 ,pack the cans as full as possible1 and fill with water until every crevice between the beans is full4 ,screw on the covers and can in the same manner as corn4 ,shelled beans may be canned in the same way4 ,,canned ,,pumpkin ,,and ,,squash4--,these fruits when canned are quite as desirable for pies as the fresh material4 ,the same general rules should be followed as in canning other vegetables and fruits4 ,,table ,,topics4 ,the word vegetarian is not derived from vegetable1 but from the ,latin1 homo vegetus1 meaning among the ,romans a strong1 robust1 thoroughly healthy man4 ,,an ,,intellectual ,,feast4--,professor ,louis ,agassiz in his early manhood visited ,germany to consult ,oken1 the transcendentalist in zological classification4 ,after ,i had delivered to him my letter of introduction1 he once said to a friend1 ,oken asked me to dine with him1 and you may suppose with what joy ,i accepted the invitation4 ,the dinner consisted only of potatoes1 boiled and roasted2 but it was the best dinner ,i ever ate2 for there was ,oken4 ,never before were such potatoes grown on this planet2 for the mind of the man seemed to enter into what we ate sociably together1 and ,i devoured his intellect while munching his potatoes4 ,dr4 ,abernethy's recipe for using cucumbers3 ,peel the cucumber1 slice it1 pepper it1 put vinegar to it1 then throw it out the window4 ,a green son of the ,emerald ,isle was eating sweet corn from the cob for the first time4 ,he handed the cob to the waiter1 and asked1 ,will you plaze put some more beans on my shtick8 ,a ,french physician styles spinach1 le balai de l'estomac 7broom of the stomach74 ,an ox is satisfied with the pasture of an acre or two2 one wood suffices for several elephants4 ,man alone supports himself by the pillage of the whole earth and sea4 ,what8 ,has ,nature indeed given us so insatiable a stomach1 while she has given us so insignificant bodies8 ,no2 it is not the hunger of our stomachs1 but insatiable covetousness which costs so much4--,seneca4 ,the oftener we go to the vegetable world for our food1 the oftener we go to the first and therefore the cheapest source of supply4 ,the tendencies of all advanced scholars in thrift should be to find out plans for feeding all the community1 as far as possible1 direct from the lap of earth2 to impress science into our service so that she may prepare the choicest viands minus the necessity of making a lower animal the living laboratory for the sake of what is just a little higher than cannibal propensities4 --,dr4 ,b4,w4 ,richardson4 ,a ,,voice ,,from ,,the ,,corn4 ,i was made to be eaten1 not to be drank1 ,to be husked in a barn1 not soaked in a tank2 ,i come as a blessing when put in a mill1 ,as a blight and a curse when run through a still4 ,make me up into loaves1 and your children are fed2 ,but made into drink1 ,i will starve them instead4 ,in bread ,i'm a servant the eater shall rule1 ,in drink ,i'm a master1 the drinker a fool4 ,then remember my warning2 my strength ,i'll employ1 ,if eaten1 to strengthen1 if drunk1 to destroy4 --,sel4 ,,soups ,soup is an easily made1 economical1 and when properly prepared from healthful and nutritious material1 very wholesome article of diet1 deserving of much more general use than is commonly accorded it4 ,in general1 when soup is mentioned1 some preparation of meat and bones is supposed to be meant2 but we shall treat in this chapter of a quite different class of soups1 viz41 those prepared from the grains1 legumes1 and vegetables1 without the previous preparation of a stock4 ,soups of this character are in every way equal1 and in many points superior to those made from meat and bones4 ,if we compare the two1 we shall find that soups made from the grains and legumes rank much higher in nutritive value than do meat soups4 ,for the preparation of the latter1 one pound of meat and bones1 in about equal proportion1 is required for each quart of soup4 ,in the bone1 there is little or no nourishment1 it being valuable simply for the gelatine it contains1 which gives consistency to the soup2 so in reality there is only one half pound of material containing nutriment1 for the quart of soup4 ,suppose1 in comparison we take a pea soup4 ,one half pound of peas will be amply enough for a quart4 ,as we take an equal amount of material as basis for each soup1 we can easily determine their relative value by comparing the amount of nutritive material contained in peas with that of beef1 the most commonly used material for meat soups4 ,as will be seen by reference to the table of food analyses on page #dhf1 peas contain #hg4c parts nutritive material1 while lean beef contains only #bh parts in one hundred4 ,thus the pea soup contains more than three times as much nourishment as does the beef soup4 ,soups prepared from grains and legumes are no more expensive than meat soups1 and many kinds cost much less1 while they have the added advantage of requiring less time and no more labor to prepare4 ,the greater bulk of all meat soups is water1 holding in solution the essence of meat1 the nutritive value of which is of very doubtful character4 ,when properly prepared1 the solid matter which enters into the composition of vegetable soups1 is so broken up in the process of cooking1 that it is more easily digested than in any other form4 ,taken hot at the beginning of a meal1 soup stimulates the flow of the digestive juices1 and on account of the bulk1 brings a sense of satiety before an excessive quantity of food has been taken4 ,in preparing soups from grains1 legumes1 and vegetables1 the material should be first cooked in the ordinary manner1 using as small an amount of water as practicable1 so as the more thoroughly to disintegrate or break it up4 ,if the material be legumes or grains1 the cooking should be slow and prolonged4 ,the purpose to be attained in the cooking of all foods is the partial digestion of the food elements2 and in general1 with these foods1 the more slowly 7if continuous7 the cooking is done1 the more completely will this be brought about4 ,when the material is cooked1 the next step is to make it homogeneous throughout1 and to remove any skins or cellulose material it may contain4 ,to do this1 it should be put through a colander4 ,the kind of colander depends upon the material4 ,peas and beans require a fine colander1 since the skins1 of which we are seeking to rid them1 would easily go through a coarse one4 ,to aid in this sifting process1 if the material be at all dry1 a small quantity of liquid may be added from time to time4 ,when the colander process is complete1 a sufficient amount of milk or other liquid may be added to make the whole of the consistency of rather thick cream4 ,illustration3 ,chinese ,soup ,strainer4 ,if the material is now cold1 it must be reheated1 and the salt1 if any is to be used1 added4 ,the quantity of salt will depend somewhat upon the taste of the consumer2 but in general1 one half teaspoonful to the pint of soup will be an ample supply4 ,if any particular flavor1 as of onion or celery1 is desired1 it may be imparted to the soup by adding to it a slice of onion or a few stalks of celery1 allowing them to remain during the reheating4 ,by the time the soup is well heated1 it will be delicately flavored1 and the pieces of onion or celery may be removed with a fork or a skimmer4 ,it is better1 in general1 to cook the soup all that is needed before flavoring1 since if allowed to boil1 all delicate flavors are apt to be lost by evaporation4 ,when reheated1 add to the soup a quantity of cream as seasoning1 in the proportion of one cup of thin cream for every quart or three pints of soup4 ,to avoid the possibility of any lumps or fragments in the soup1 pour it again through a colander or a ,chinese soup strainer into the soup tureen1 and serve4 ,it is well to take the precaution first to heat the strainer and tureen1 that the soup be not cooled during the process4 ,if it is desired to have the soup especially light and nice1 beat or whip the cream before adding1 or beat the hot soup with an egg beater for a few minutes after adding the cream4 ,the well-beaten yolk of an egg for every quart or three pints of soup1 will answer as a very fair substitute for cream in potato1 rice1 and similar soups4 ,it should not be added to the body of the soup1 but a cupful of the hot soup may be turned slowly onto the egg1 stirring all the time1 in order to mix it well without curdling1 and then the cupful stirred into the whole4 ,soups made from legumes are excellent without cream4 ,the consistency of the soup when done should be about that of single cream1 and equal throughout1 containing no lumps or fragments of material4 ,if it is too thick1 it may be easily diluted with hot milk or water2 if too thin1 it will require the addition of more material1 or may be thickened with a little flour or cornstarch rubbed to a cream with a small quantity of milk1 used in the proportion of one tablespoonful for a quart of soup1--heaping1 if flour2 scant1 if cornstarch1--and remembering always to boil the soup five or ten minutes after the flour is added1 that there may be no raw taste4 ,the addition of the flour or cornstarch gives a smoothness to their consistency which is especially desirable for some soups4 ,a few spoonfuls of cooked oatmeal or cracked wheat1 added and rubbed through the colander with the other material1 is valuable for the same purpose4 ,browned flour prepared by spreading a cupful thinly on shallow tins1 and placing in a moderately hot oven1 stirring frequently until lightly and evenly browned1 is excellent to use both for thickening and flavoring certain soups4 ,if whole grains1 macaroni1 vermicelli1 or shredded vegetables are to be used in the soup1 cook them separately1 and add to the soup just before serving4 ,the nutritive value of soup depends of course upon its ingredients1 and these should be so chosen and combined as to produce the best possible food from the material employed4 ,milk is a valuable factor in the preparation of soups4 ,with such vegetables as potatoes1 parsnips1 and others of the class composed largely of starch1 and containing but a small proportion of the nitrogenous food elements1 its use is especially important as an addition to their food value1 as also to their palatableness4 ,very good soups may1 however1 be made from legumes1 if carefully cooked with water only4 ,soups offer a most economical way of making use of the left-over fragments which might otherwise be consigned to the refuse bucket4 ,a pint of cold mashed potatoes1 a cupful of stewed beans1 a spoonful or two of boiled rice1 stewed tomatoes1 or other bits of vegetables and grains1 are quite as good for soup purposes as fresh material1 provided they have been preserved fresh and sweet4 ,to insure this it is always best to put them away in clean dishes2 if retained in the dish from which they were served1 the thin smears and small crumbs on the sides which spoil much sooner than the larger portion1 will help to spoil the rest4 ,one may find some difficulty in rubbing them through the colander unless they are first moistened4 ,measure the cold food1 and then determine how much liquid will be needed1 and add a part of this before attempting to put through the colander4 ,it is difficult to give specific directions for making soups of fragments1 as the remnants to be utilized will vary so much in character as to make such inapplicable1 but the recipes given for combination soups will perhaps serve as an aid in this direction4 ,where a sufficient amount of one kind of food is left over to form the basis of a soup or to serve as a seasoning1 it can be used in every way the same as fresh material4 ,when1 however1 there is but a little of various odds and ends1 the general rule to be observed is to combine only such materials as harmonize in taste4 ,soups prepared from the grains1 legumes1 and vegetables1 are so largely composed of food material that it is important that they be retained in the mouth long enough for proper insalivation2 and in order to insure this1 it is well to serve with the soup croutons1 prepared by cutting stale bread into small squares or cubes1 and browning thoroughly in a moderate oven4 ,put a spoonful or two of the croutons in each plate1 and turn the hot soup over them4 ,this plan also serves another purpose1--that of providing a means whereby the left-over bits of stale bread may be utilized to advantage4 ,,recipes4 ,,asparagus ,,soup4--,wash two bunches of fresh asparagus carefully1 and cut into small pieces4 ,put to cook in a quart of boiling water1 and simmer gently till perfectly tender1 when there should remain about a pint of the liquor4 ,turn into a colander1 and rub all through except the hard portion4 ,to a pint of asparagus mixture add salt and one cup of thin cream and a pint of milk2 boil up for a few minutes1 and serve4 ,,baked ,,bean ,,soup4--,soak a half pint of white beans over night4 ,in the morning turn off the water1 and place them in an earthen dish with two or two and one half quarts of boiling water2 cover and let them simmer in a moderate oven four or five hours4 ,also soak over night a tablespoonful of pearl tapioca in sufficient water to cover4 ,when the beans are soft1 rub through a colander1 after which add the soaked tapioca1 and salt if desired2 also as much powdered thyme as can be taken on the point of a penknife and sufficient water to make the soup of proper consistency if the water has mostly evaporated4 ,return to the oven1 and cook one half hour longer4 ,a little cream may be added just before serving4 ,,bean ,,and ,,corn ,,soup4--,cold boiled or stewed corn and cold baked beans form the basis of this soup4 ,take one pint of each1 rub through a colander1 add a slice of onion1 three cups of boiling water or milk1 and boil for ten minutes4 ,turn through the colander a second time to remove the onion and any lumps or skins which may remain4 ,season with salt and a half cup of cream4 ,if preferred1 the onion may be omitted4 ,,bean ,,and ,,hominy ,,soup4--,soak separately in cold water over night a cupful each of dry beans and hominy4 ,in the morning1 boil them together till both are perfectly tender and broken to pieces4 ,rub through a colander1 and add sufficient milk to make three pints4 ,season with salt1 and stir in a cup of whipped cream just before serving4 ,cold beans and hominy may be utilized for this soup4 ,,bean ,,and ,,potato ,,soup4--,soak a half pint of dry white beans over night2 in the morning drain and put to cook in boiling water4 ,when tender1 rub through a colander4 ,prepare sliced potato sufficient to make one quart1 cook in as small a quantity of water as possible1 rub through a colander1 and add to the beans4 ,add milk or water sufficient to make two quarts1 and as much prepared thyme as can be taken on the point of a penknife1 with salt to season4 ,boil for a few minutes1 add a teacup of thin cream1 and serve4 ,,bean ,,and ,,tomato ,,soup4--,take one pint of boiled or a little less of mashed beans1 one pint of stewed tomatoes1 and rub together through a colander4 ,add salt1 a cup of thin cream1 one half a cup of nicely steamed rice1 and sufficient boiling water to make a soup of the proper consistency4 ,reheat and serve4 ,,black ,,bean ,,soup4--,soak a pint of black beans over night in cold water4 ,when ready to cook1 put into two and one half quarts of fresh water1 which should be boiling1 and simmer until completely dissolved1 adding more boiling water from time to time if needed4 ,there should be about two quarts of all when done4 ,rub through a colander1 add salt1 a half cup of cream1 and reheat4 ,when hot1 turn through a soup strainer1 add two or more teaspoonfuls of lemon juice1 and serve4 ,,black ,,bean ,,soup ,,no4 #b4--,soak a pint of black beans in water over night4 ,cook in boiling water until tender1 then rub through a colander4 ,add sufficient boiling water to make about two quarts in all4 ,add salt1 and one half a small onion cut in slices to flavor4 ,turn into a double boiler and reheat4 ,when sufficiently flavored1 remove the onion with a skimmer1 thicken the soup with two teaspoonfuls of browned flour1 turn through the soup strainer and serve4 ,if desired1 a half cup of cream may be added1 and the onion flavor omitted4 ,,bran ,,stock4--,for every quart of stock desired1 boil a cup of good wheat bran in three pints of water for two or three hours or until reduced one third4 ,this stock may be made the base of a variety of palatable and nutritious soups by flavoring with different vegetables and seasoning with salt and cream4 ,an excellent soup may be prepared by flavoring the stock with celery1 or by the addition of a quantity of strained stewed tomato sufficient to disguise the taste of the stock4 ,it is also valuable in giving consistence to soups1 in the preparation of some of which it may be advantageously used in place of other liquid4 ,,brown ,,soup4--,simmer together two pints of sliced potatoes and one third as much of the thin brown shavings 7not thicker than a silver dime7 from the top of a loaf of whole-wheat bread1 in one quart of water4 ,the crust must not be burned or blackened1 and must not include any of the soft portion of the loaf4 ,when the potatoes are tender1 mash all through a colander4 ,flavor with a cup of strained1 stewed tomatoes1 a little salt1 and return to the fire2 when hot1 add a half cup of cream1 and boiling water to make the soup of proper consistency1 and serve at once4 ,if care has been taken to prepare the crust as directed1 this soup will have a brown color and a fine1 pungent flavor exceedingly pleasant to the taste4 ,,canned ,,green ,,pea ,,soup4--,rub a can of green peas through a colander to remove the skins4 ,add a pint of milk and heat to boiling4 ,if too thin1 thicken with a little flour rubbed smooth in a very little cold milk4 ,season with salt and a half cup of cream4 ,a small teaspoonful of white sugar may be added if desired4 ,green peas1 instead of canned1 may be used when procurable4 ,when they have become a little too hard to serve alone1 they can be used for soup1 if thoroughly cooked4 ,,canned ,,corn ,,soup4--,open a can of green corn1 turn it into a granite-ware dish1 and thoroughly mash with a potato-masher until each kernel is broken1 then rub through a colander to remove the skins4 ,add sufficient rich milk to make the soup of the desired consistency1 about one half pint for each pint can of corn will be needed4 ,season with salt1 reheat1 and serve4 ,if preferred1 a larger quantity of milk and some cream may be used1 and the soup1 when reheated1 thickened with a little corn starch or flour4 ,it may be turned through the colander a second time or not1 as preferred4 ,,carrot ,,soup4--,for a quart of soup1 slice one large carrot and boil in a small quantity of water for two hours or longer1 then rub it through a colander1 add a quart of rich milk1 and salt to season4 ,reheat1 and when boiling1 thicken with two teaspoonfuls of flour rubbed smooth in a little cold milk4 ,,celery ,,soup4--,chop quite fine enough fresh1 crisp celery to make a pint1 and cook it until tender in a very little boiling water4 ,when done1 heat three cupfuls of rich milk1 part cream if it can be afforded1 to boiling1 add the celery1 salt to season1 and thicken the whole with a tablespoonful of flour rubbed smooth in a little cold milk2 or add to the milk before heating a cupful of mashed potato1 turn through a colander to remove lumps1 reheat1 add salt and the celery1 and serve4 ,,celery ,,soup ,,no4 #b4--;,cook in a double boiler a cupful of cracked wheat in three pints of water for three or four hours4 ,rub the wheat through a colander1 add a cup of rich milk1 and if needed1 a little boiling water1 and a small head of celery cut in finger lengths4 ,boil all together for fifteen or twenty minutes1 until well flavored1 remove the celery with a fork1 add salt1 and serve with or without the hard-boiled yolk of an egg in each soup plate4 ,,chestnut ,,soup4--,shell and blanch a pint of ,italian chestnuts1 as directed on page #bae1 and cook in boiling milk until tender4 ,rub the nuts through a colander1 add salt and sufficient milk and cream to make a soup of the proper consistency1 reheat and serve4 ,,combination ,,soup4--,this soup is prepared from material already cooked1 and requires two cups of cracked wheat1 one and one half cups of ,lima beans1 one half cup of black beans1 and one cup of stewed tomato4 ,rub the material together through a colander1 adding1 if needed1 a little hot water to facilitate the sifting4 ,add boiling water to thin to the proper consistency1 season with salt and if it can be afforded a little sweet cream1--the soup is1 however1 very palatable without the cream4 ,,combination ,,soup ,,no4 #b4--,take three and one half cups of mashed 7,scotch7 peas1 one cup each of cooked rice1 oatmeal1 and hominy1 and two cups of stewed tomato4 ,rub the material through a colander1 add boiling water to thin to the proper consistency1 season with salt1 reheat1 and add1 just before serving1 two cups of cooked macaroni4 ,if preferred1 a cup of cream may be used in place of the tomato1 or both may be omitted4 ,,another4--,one half cup of cold mashed potato1 one cup each of cooked pearl wheat1 barley and dried peas4 ,rub all through a colander1 add boiling milk to thin to the proper consistency1 season with salt and a half cup of cream4 ,,another4--,take three cups of cooked oatmeal1 two of mashed white beans1 and one of stewed tomato4 ,rub the ingredients through a colander1 add boiling milk to thin to the proper consistency1 season with salt and a little cream4 ,,cream ,,pea ,,soup4--,soak three fourths of a pint of dried ,scotch peas over night in a quart of water4 ,in the morning put to cook in boiling water1 cover closely and let them simmer gently four or five hours1 or until the peas are very tender and well disintegrated2 then rub through a colander to remove the skins4 ,if the peas are very dry1 add a little water or milk occasionally1 to moisten them and facilitate the sifting4 ,just before the peas are done1 prepare potatoes enough to make a pint and a half1 after being cut in thin slices4 ,cook the potatoes until tender in a small amount of water1 and rub them through a colander4 ,add the potatoes thus prepared to the sifted peas1 and milk enough to make three and one half pints in all4 ,return to the fire1 and add a small head of celery cut finger lengths1 and let the whole simmer together ten or fifteen minutes1 until flavored4 ,remove the celery with a fork1 add salt and a cup of thin cream4 ,this should make about two quarts of soup4 ,if preferred1 the peas may be cooked without soaking4 ,it will1 however1 require a little longer time4 ,,cream ,,barley ,,soup4--,wash a cup of pearl barley1 drain and simmer slowly in two quarts of water for four or five hours1 adding boiling water from time to time as needed4 ,when the barley is tender1 strain off the liquor1 of which there should be about three pints2 add to it a portion of the cooked barley grains1 salt1 and a cup of whipped cream1 and serve4 ,if preferred1 the beaten yolk of an egg may be used instead of cream4 ,,green ,,corn ,,soup4--,take six well-filled ears of tender green corn4 ,run a sharp knife down the rows and split each grain2 then with the back of a knife1 scraping from the large to the small end of the ear1 press out the pulp1 leaving the hulls on the cob4 ,break the cobs if long1 put them in cold water sufficient to cover1 and boil half an hour4 ,strain off the water1 of which there should be at least one pint4 ,put the corn water on again1 and when boiling add the corn pulp1 and cook fifteen minutes1 or until the raw taste is destroyed4 ,rub through a rather coarse colander1 add salt and a pint of hot unskimmed milk2 if too thin1 thicken with a little cornstarch or flour1 boil up1 and serve4 ,if preferred1 a teaspoonful of sugar may be added to the soup4 ,a small quantity of cooked macaroni1 cut in rings1 makes a very pretty and palatable addition to the soup4 ,the soup is also excellent flavored with celery4 ,,green ,,pea ,,soup4--,gently simmer two quarts of shelled peas in sufficient water to cook1 leaving almost no juice when tender4 ,rub through a colander1 moistening if necessary with a little cold milk4 ,add to the sifted peas an equal quantity of rich milk and a small onion cut in halves4 ,boil all together five or ten minutes until the soup is delicately flavored1 then remove the onion with a skimmer2 add salt if desired1 and serve4 ,if preferred1 a half cup of thin cream may be added just before serving4 ,celery may be used in place of the onion1 or both may be omitted4 ,,green ,,bean ,,soup4--,prepare a quart of fresh string beans by pulling off ends and strings and breaking into small pieces4 ,boil in a small quantity of water4 ,if the beans are fresh and young1 three pints will be sufficient2 if wilted or quite old1 more will be needed1 as they will require longer cooking4 ,there should be about a teacupful and a half of liquid left when the beans are perfectly tender and boiled in pieces4 ,rub through a colander1 return to the kettle1 and for each cup of the bean pulp add salt1 a cup and a half of unskimmed milk2 boil together for a few minutes1 thicken with a little flour1 and serve4 ,the quart of beans should be sufficient for three pints of soup4 ,,kornlet ,,soup4--,kornlet or canned green corn pulp1 may be made into a most appetizing soup in a few minutes by adding to a pint of kornlet an equal quantity of rich milk1 heating to boiling1 and thickening it with a teaspoonful of flour rubbed smooth in a little cold milk4 ,,kornlet ,,and ,,tomato ,,soup4--,put together equal quantities of kornlet and strained stewed tomato1 season with salt and heat to boiling2 add for each quart one fourth to one half cup of hot thin cream1 thicken with a tablespoonful of flour rubbed smooth in a little water1 and serve4 ,cooked corn rubbed through a colander may also be used for this soup4 ,,lentil ,,soup4--,simmer a pint of lentils in water until tender4 ,if desired to have the soup less dark in color and less strong in flavor1 the lentils may be first parboiled for a half hour1 and then drained and put into fresh boiling water4 ,much valuable nutriment is thus lost1 however4 ,when perfectly tender1 mash through a colander to remove all skins2 add salt and a cup of thin cream1 and it too thick1 sufficient boiling milk or water to thin to the proper consistency1 heat again to boiling1 and serve4 ,if preferred1 an additional quantity of liquid may be added and the soup slightly thickened with browned flour4 ,,lentil ,,and ,,parsnip ,,soup4--,cook together one pint of lentils and one half a small parsnip1 sliced1 until tender in a small quantity of boiling water4 ,when done1 rub through a colander1 and add boiling water to make a soup of the proper consistency4 ,season with salt and if desired a little cream4 ,,lima ,,bean ,,soup4--,simmer a pint of ,lima beans gently in just sufficient water to cook and not burn1 until they have fallen to pieces4 ,add more boiling water as needed4 ,when done1 rub the beans through a colander4 ,add rich milk or water to make of the proper consistency1 and salt to season2 reheat and serve4 ,white beans may be used in place of ,lima beans1 but they require more prolonged cooking4 ,a heaping tablespoonful of pearl tapioca or sago previously soaked in cold water1 may be added to the soup when it is reheated1 if liked1 and the whole cooked until the sago is transparent4 ,,macaroni ,,soup4--,heat a quart of milk1 to which has been added a tablespoonful of finely grated bread crust 7the brown part only1 from the top of the loaf7 and a slice of onion to flavor1 in a double boiler4 ,when the milk is well flavored1 remove the onion1 turn through a colander1 add salt1 and thicken with two teaspoonfuls of flour rubbed smooth in a little cold milk4 ,lastly add one cupful of cooked macaroni1 and serve4 ,,oatmeal ,,soup4--,put two heaping tablespoonfuls of oatmeal into a quart of boiling water1 and cook in a double boiler for two hours or longer4 ,strain as for gruel1 add salt if desired1 and two or three stalks of celery broken into finger lengths1 and cook again until the whole is well flavored with the celery1 which may then be removed with a fork2 add a half cup of cream1 and the soup is ready to serve4 ,cold oatmeal mush may be thinned with milk1 reheated1 strained1 flavored1 and made into soup the same as fresh material4 ,a slice or two of onion may be used with the celery for flavoring the soup if desired1 or a cup of strained stewed tomato may be added4 ,,parsnip ,,soup4--,take a quart of well scraped1 thinly sliced parsnips1 one cup of bread crust shavings 7prepared as for ,brown ,soup71 one head of celery1 one small onion1 and one pint of sliced potatoes4 ,the parsnips used should be young and tender1 so that they will cook in about the same length of time as the other vegetables4 ,use only sufficient water to cook them4 ,when done1 rub through a colander and add salt and sufficient rich milk1 part cream if desired1 to make of the proper consistency4 ,reheat and serve4 ,,parsnip ,,soup ,,no4 #b4--,wash1 pare1 and slice equal quantities of parsnips and potatoes4 ,cook1 closely covered1 in a small quantity of water until soft4 ,if the parsnips are not young and tender1 they must be put to cook first1 and the potatoes added when they are half done4 ,mash through a colander4 ,add salt1 and milk to make of the proper consistency1 season with cream1 reheat and serve4 ,,pea ,,and ,,tomato ,,soup4--,soak one pint of ,scotch peas over night4 ,when ready to cook1 put into a quart of boiling water and simmer slowly until quite dry and well disintegrated4 ,rub through a colander to remove the skins4 ,add a pint of hot water1 one cup of mashed potato1 two cups of strained stewed tomato1 and one cup of twelve-hour cream4 ,turn into a double-boiler and cook together for a half hour or longer2 turn a second time through a colander or soup strainer and serve4 ,the proportions given are quite sufficient for two quarts of soup4 ,there may need to be some variation in the quantity of tomato to be used1 depending upon its thickness4 ,if very thin1 a larger quantity and less water will be needed4 ,the soup should be a rich reddish brown in color when done4 ,the peas may be cooked without being first soaked1 if preferred4 ,,plain ,,rice ,,soup4--,wash and pick over four tablespoonfuls of rice1 put it in an earthen dish with a quart of water1 and place in a moderate oven4 ,when the water is all absorbed1 add a quart of rich milk1 and salt if desired2 turn into a granite kettle and boil ten minutes1 or till the rice is done4 ,add a half cup of sweet cream and serve4 ,a slice of onion or stalk of celery can be boiled with the soup after putting in the kettle1 and removed before serving1 if desired to flavor4 ,,potato ,,and ,,rice ,,soup4--,cook a quart of sliced potatoes in as little water as possible4 ,when done1 rub through a colander4 ,add salt1 a quart of rich milk1 and reheat4 ,if desired1 season with a slice of onion1 a stalk of celery1 or a little parsley4 ,just before serving1 add a half cup of cream and a cup and a half of well-cooked rice with unbroken grains4 ,stir gently and serve at once4 ,,potato ,,soup4--,for each quart of soup required1 cook a pint of sliced potatoes in sufficient water to cover them4 ,when tender1 rub through a colander4 ,return to the fire1 and add enough rich1 sweet milk1 part cream if it can be afforded to make a quart in all1 and a little salt4 ,let the soup come to a boil1 and add a teaspoonful of flour or corn starch1 rubbed to a paste with a little water2 boil a few minutes and serve4 ,a cup and a half of cold mashed potato or a pint of sliced baked potato can be used instead of fresh material2 in which case add the milk and heat before rubbing through the colander4 ,a slice of onion or a stalk of celery may be simmered in the soup for a few minutes to flavor1 and then removed with a skimmer or a spoon4 ,a good mixed potato soup is made by using one third sweet and two thirds ,irish potatoes1 in the same manner as above4 ,,potato ,,and ,,vermicelli ,,soup4--,breakup a cupful of vermicelli and drop into boiling water4 ,let it cook for ten or fifteen minutes1 and then turn into a colander to drain4 ,have ready a potato soup prepared the same as in the proceeding2 stir the vermicelli lightly into it just before serving4 ,,sago ,,and ,,potato ,,soup4--,prepare the soup as directed for ,potato ,soup1 from fresh or cold mashed potato1 using a little larger quantity of milk or cream1 as the sago adds thickness to the soap4 ,when seasoned and ready to reheat1 turn a second time through the colander1 and add for each quart of soup1 one heaping tablespoonful of sago which has been soaked for twenty minutes in just enough water to cover4 ,boil together five or ten minutes1 or until the sago is transparent1 and serve4 ,,scotch ,,broth4--,soak over night two tablespoonfuls of pearl barley and one of coarse oatmeal1 in water sufficient to cover them4 ,in the morning1 put the grains1 together with the water in which they were soaked1 into two quarts of water and simmer for several hours1 adding boiling water as needed4 ,about an hour before the soup is required1 add a turnip cut into small dice1 a grated carrot1 and one half cup of fine pieces of the brown portion of the crust of a loaf of whole-wheat bread4 ,rub all through a colander1 and add salt1 a cup of milk1 and a half cup of thin cream4 ,this should make about three pints of soup4 ,,split ,,pea ,,soup4--,for each quart of soup desired1 simmer a cupful of split peas very slowly in three pints of boiling water for six hours1 or until thoroughly dissolved4 ,when done1 rub through a colander1 add salt and season with one half cup of thin cream4 ,reheat1 and when boiling1 stir into it two teaspoonfuls of flour rubbed smooth in a little cold water4 ,boil up until thickened1 and serve4 ,if preferred1 the cream may be omitted and the soup flavored with a little celery or onion4 ,,sweet ,,potato ,,soup4--,to a pint of cold mashed sweet potato add a pint and a half of strained stewed tomato1 rub together through a colander1 add salt to season1 and half a cup of cream4 ,reheat and serve4 ,,swiss ,,potato ,,soup4--,pare and cut up into small pieces1 enough white turnips to fill a pint cup1 and cook in a small quantity of water4 ,when tender1 add three pints of sliced potatoes1 and let them boil together until of the consistency of mush4 ,add hot water if it has boiled away so that there is not sufficient to cook the potatoes4 ,when done1 drain1 rub through a colander1 add a pint and a half of milk and a cup of thin cream1 salt if desired1 and if too thick1 a little more milk or a sufficient quantity of hot water to make it of the proper consistency4 ,this should be sufficient for two and a half quarts of soup4 ,,swiss ,,lentil ,,soup4--,cook a pint of brown lentils in a small quantity of boiling water4 ,add to the lentils when about half done1 one medium sized onion cut in halves or quarters4 ,when the lentils are tender1 remove the onion with a fork1 and rub the lentils through a colander4 ,add sufficient boiling water to make three pints in all4 ,season with salt1 reheat to boiling1 and thicken the whole with four table spoonfuls of browned flour1 rubbed to a cream in a little cold water4 ,,tomato ,,and ,,macaroni ,,soup4--,break a half dozen sticks of macaroni into small pieces1 and drop into boiling water4 ,cook for an hour1 or until perfectly tender4 ,rub two quarts of stewed or canned tomatoes through a colander1 to remove all seeds and fragments4 ,when the macaroni is done1 drain thoroughly1 cut each piece into tiny rings1 and add it to the strained tomatoes4 ,season with salt1 and boil for a few minutes4 ,if desired1 just before serving add a cup of thin cream1 boil up once1 and serve immediately4 ,if the tomato is quite thin1 the soup should be slightly thickened with a little flour before adding the macaroni4 ,,tomato ,,cream ,,soup4--,heat two quarts of strained1 stewed tomatoes to boiling2 add four tablespoonfuls of flour rubbed smooth in a little cold water4 ,let the tomatoes boil until thickened1 stirring constantly that no lumps form2 add salt to season4 ,have ready two cups of hot rich milk or thin cream4 ,add the cream or milk hot1 and let all boil together for a minute or two1 then serve4 ,,tomato ,,and ,,okra ,,soup4--,take one quart of okra thinly sliced1 and two quarts of sliced tomatoes4 ,simmer gently from one to two hours4 ,rub through a colander1 heat again to boiling1 season with salt and cream if desired1 and serve4 ,canned okra and tomatoes need only to be rubbed through a colander1 scalded and seasoned1 to make a most excellent soup4 ,if preferred1 one or two potatoes may be sliced and cooked1 rubbed through a colander1 and added4 ,,tomato ,,soup ,,with ,,vermicelli4--,cook a cupful of broken vermicelli in a pint of boiling water for ten minutes4 ,turn into a colander to drain4 ,have boiling two quarts of strained1 stewed tomatoes1 to which add the vermicelli4 ,if preferred1 the tomato may be thickened slightly with a little cornstarch rubbed smooth in cold water before adding the vermicelli4 ,salt to taste1 and just before serving turn in a cup of hot1 thin cream4 ,let all boil up for a moment1 then serve at once4 ,,vegetable ,,oyster ,,soup4--,scrape all the outer covering and small rootlets from vegetable oysters1 and lay them in a pan of cold water to prevent discoloration4 ,the scraping can be done much easier if the roots are allowed first to stand in cold water for an hour or so4 ,slice rather thin1 enough to make one quart1 and put to cook in a quart of water4 ,let them boil slowly until very tender4 ,add a pint of milk1 a cup of thin cream1 salt1 and when boiling1 a tablespoonful or two of flour1 rubbed to a cream with a little milk4 ,let the soup boil a few minutes until thickened1 and serve4 ,,vegetable ,,soup4--,simmer together slowly for three or four hours1 in five quarts of water1 a quart of split peas1 a slice of carrot1 a slice of white turnip1 one cup of canned tomatoes1 and two stalks of celery cut into small bits4 ,when done1 rub through a colander1 add milk to make of proper consistency1 reheat1 season with salt and cream1 and serve4 ,,vegetable ,,soup ,,no4 #b4--,prepare and slice a pint of vegetable oysters and a pint and a half of potatoes4 ,put the oysters to cook first1 in sufficient water to cook both4 ,when nearly done1 add the potatoes and cook all till tender4 ,rub through a colander1 or if preferred1 remove the pieces of oysters1 and rub the potato only through the colander1 together with the water in which the oysters were cooked1 as that will contain all the flavor4 ,return to the fire1 and add salt1 a pint of strained1 stewed tomatoes1 and when boiling1 the sliced oysters if desired1 a cup of thin cream and a cup of milk1 both previously heated2 serve at once4 ,,vegetable ,,soup ,,no4 #c4--,soak a cupful of white beans over night in cold water4 ,when ready to cook1 put into fresh boiling water and simmer until tender4 ,when nearly done1 add three large potatoes sliced1 two or three slices of white turnip1 and one large parsnip cut in slices4 ,when done1 rub through a colander1 add milk or water to make of proper consistency1 season with salt and cream1 reheat and serve4 ,this quantity of material is sufficient for two quarts of soup4 ,,vegetable ,,soup ,,no4 #d4--,prepare a quart of bran stock as previously directed4 ,heat to boiling1 and add to it one teaspoonful of grated carrot1 a slice of onion1 and a half cup of tomato4 ,cook together in a double boiler for half an hour4 ,remove the slice of onion1 and add salt and a half cup of turnip previously cooked and cut in small dice4 ,,velvet ,,soup4--,pour three pints of hot potato soup1 seasoned to taste1 slowly over the well-beaten yolks of two eggs1 stirring briskly to mix the egg perfectly with the soup4 ,it must not be reheated after adding the egg4 ,plain rice or barley soup may be used in place of potato soup1 if preferred4 ,,vermicelli ,,soup4--,lightly fill a cup with broken vermicelli4 ,turn it into a pint of boiling water1 and cook for ten or fifteen minutes4 ,drain off all the hot water and put into cold water for a few minutes4 ,turn into a colander and drain again2 add three pints of milk1 salt to taste1 and heat to boiling4 ,have the yolks of three eggs well beaten1 and when the soup is boiling1 turn it gradually onto the eggs1 stirring briskly that they may not curdle4 ,return to the kettle1 reheat nearly to boiling1 and serve at once4 ,,vermicelli ,,soup ,,no4 #b4--;,cook a cupful of sliced vegetable oysters1 a stalk or two of celery1 two slices of onion1 a parsnip1 and half a carrot in water just sufficient to cover well4 ,meanwhile put a cupful of vermicelli in a quart of milk and cook in a double boiler until tender4 ,when the vegetables are done1 strain off the broth and add it to the vermicelli when cooked4 ,season with salt and a cup of cream4 ,beat two eggs light and turn the boiling soup on the eggs1 stirring briskly that they may not curdle4 ,reheat if not thickened1 and serve4 ,,white ,,celery ,,soup4--,cut two heads of celery into finger lengths1 and simmer in a quart of milk for half an hour4 ,remove the pieces of celery with a skimmer4 ,thicken the soup with a tablespoonful of cornstarch braided with a little milk1 add salt if desired1 and a teacup of whipped cream4 ,,table ,,topics4 ,soup rejoices the stomach1 and disposes it to receive and digest other food4--,brillat ,savarin4 ,to work the head1 temperance must be carried into the diet4--,beecher4 ,to fare well implies the partaking of such food as does not disagree with body or mind4 ,hence only those fare well who live temperately4--,socrates4 ,the aliments to which the cook's art gives a liquid or semi-liquid form1 are in general more digestible4--,dictionaire de ,medicine4 ,in the most heroic days of the ,grecian army1 their food was the plain and simple produce of the soil4 ,when the public games of ancient ,greece were first instituted1 the athleta1 in accordance with the common dietetic habits of the people1 were trained entirely on vegetable food4 ,the eating of much flesh fills us with a multitude of evil diseases and multitudes of evil desires4--,perphyrises1 #bcc ,a4,d4 ,no flocks that range the valley free ,to slaughter ,i condemn2 ,taught by the ,power that pities me1 ,i learn to pity them4 ,but from the mountain's grassy side ,a guiltless feast ,i bring2 ,a scrip with herbs and fruits supplied ,and water from the spring4 --,goldsmith4 ,,breakfast ,,dishes ,a good breakfast is the best capital upon which people who have real work to do in the world can begin the day4 ,if the food is well selected and well cooked1 it furnishes both cheer and strength for their daily tasks4 ,poor food1 or good food poorly prepared1 taxes the digestive powers more than is due1 and consequently robs brain and nerves of vigor4 ,good food is not rich food1 in the common acceptation of the term2 it is such food as furnishes the requisite nutriment with the least fatigue to the digestive powers4 ,it is of the best material1 prepared in the best manner1 and with pleasant variety1 though it may be very simple4 ,what to get for breakfast is one of the most puzzling problems which the majority of housewives have to solve4 ,the usually limited time for its preparation requires that it be something easily and quickly prepared2 and health demands that the bill of fare be of such articles as require but minimum time for digestion1 that the stomach may have chance for rest after the process of digestion is complete1 before the dinner hour4 ,the custom of using fried potatoes or mushes1 salted fish or meats1 and other foods almost impossible of digestion1 for breakfast dishes1 is most pernicious4 ,these foods set completely at variance all laws of breakfast hygiene4 ,they are very difficult of digestion1 and the thirst-provoking quality of salted foods makes them an important auxiliary to the acquirement of a love of intoxicating drinks4 ,we feel very sure that1 as a prominent temperance writer says1 ,it very often happens that women who send out their loved ones with an agony of prayer that they may be kept from drink for the day1 also send them with a breakfast that will make them almost frantic with thirst before they get to the first saloon4 ,the foods composing the breakfast menu should be simple in character1 well and delicately cooked1 and neatly served4 ,fruits and grains and articles made from them offer the requisites for the ideal breakfast4 ,these afford ample provision for variety1 are easily made ready1 and easily digested1 while at the same time furnishing excellent nutriment in ample quantity and of the very best quality4 ,meats1 most vegetables1 and compound dishes1 more difficult of digestion1 are better reserved for the dinner bill of fare4 ,no vegetable except the potato is especially serviceable as a breakfast food1 and it is much more readily digested when baked than when prepared in any other manner4 ,stewing requires less time for preparation1 but about one hour longer for digestion4 ,as an introduction to the morning meal1 fresh fruits are most desirable1 particularly the juicy varieties1 as oranges1 grape fruit1 melons1 grapes1 and peaches1 some one of which are obtainable nearly the entire year4 ,other fruits2 such as apples1 bananas1 pears1 etc41 though less suitable1 may be used for the same purpose4 ,they are1 however1 best accompanied with wafers or some hard food1 to insure their thorough mastication4 ,for the second course1 some of the various cereals1 oatmeal1 rye1 corn1 barley1 rice1 or one of the numerous preparations of wheat1 well cooked and served with cream1 together with one or more unfermented breads 7recipes for which have been given in a previous chapter71 cooked fruits1 and some simple relishes1 are quite sufficient for a healthful and palatable breakfast4 ,if1 however1 a more extensive bill of fare is desired1 numerous delicious and appetizing toasts may be prepared according to the recipes given in this chapter1 and which1 because of their simple character and the facility with which they can be prepared1 are particularly suitable as breakfast dishes4 ,the foundation of all these toasts is zwieback1 or twice-baked bread1 prepared from good whole-wheat or ,graham fermented bread cut in uniform slices not more than a half inch thick1 each slice being divided in halves1 placed on tins1 or what is better1 the perforated sheets recommended for baking rolls1 and baked or toasted in a slow oven for a half hour or longer1 until it is browned evenly throughout the entire slice4 ,the zwieback may be prepared in considerable quantity and kept on hand in readiness for use4 ,it will keep for any length of time if stored in a dry place4 ,stale bread is the best for making zwieback1 but it should be good1 light bread2 that which is sour1 heavy1 and not fit to eat untoasted1 should never be used4 ,care must be taken also not to scorch the slices1 as once scorched1 it is spoiled4 ,properly made1 it is equally crisp throughout1 and possesses a delicious1 nutty flavor4 ,its preparation affords an excellent opportunity for using the left-over slices of bread1 and it may be made when the oven has been heated for other purposes1 as after the baking of bread1 or even during the ordinary cooking1 with little or no additional heat4 ,if one possesses an ,aladdin oven1 it can be prepared to perfection4 ,zwieback may also be purchased in bulk1 all ready for use1 at ten cents a pound1 from the ,sanitarium ,food ,co41 ,battle ,creek1 ,mich41 and it is serviceable in so many ways that it should form a staple article of food in every household4 ,for the preparation of toasts1 the zwieback must be first softened with some hot liquid1 preferably thin cream4 ,heat the cream 7two thirds of a pint of cream will be sufficient for six half slices7 nearly to boiling in some rather shallow dish4 ,put the slices1 two or three at a time1 in it1 dipping the cream over them and turning so that both sides will become equally softened4 ,keep the cream hot1 and let the slices remain until softened just enough so that the center can be pierced with a fork1 but not until at all mushy or broken4 ,with two forks or a fork and a spoon1 remove each slice from the hot cream1 draining as thoroughly as possible1 and pack in a heated dish1 and repeat the process until as much zwieback has been softened as desired4 ,cover the dish1 and keep hot until ready to serve4 ,special care should be taken to drain the slices as thoroughly as possible1 that none of them be wet and mushy4 ,it is better to remove them from the cream when a little hard than to allow them to become too soft1 as they will soften somewhat by standing after being packed in the dish4 ,prepare the sauce for the toast at the same time or before softening the slices1 and pour into a pitcher for serving4 ,serve the slices in individual dishes1 turning a small quantity of the hot sauce over each as served4 ,,recipes4 ,,apple ,,toast4--,fresh1 nicely flavored apples stewed in a small quantity of water1 rubbed through1 a colander1 sweetened1 then cooked in a granite-ware dish in a slow oven until quite dry1 make a nice dressing for toast4 ,baked sweet or sour apples rubbed through a colander to remove cores and skins1 are also excellent4 ,soften slices of zwieback in hot cream1 and serve with a spoonful or two on each slice4 ,if desired1 the apple may be flavored with a little pineapple or lemon1 or mixed with grape1 cranberry1 or apricot1 thus making a number of different toasts4 ,,apricot ,,toast4--,stew some nice dried apricots as directed on page #aia4 ,when done1 rub through a fine colander to remove all skins and to render them homogeneous4 ,add sugar to sweeten1 and serve as a dressing on slices of zwieback which have been previously softened in hot cream4 ,one half or two thirds fresh or dried apples may be used with the apricots1 if preferred4 ,,asparagus ,,toast4--,prepare asparagus as directed on page #bee4 ,when tender1 drain off the liquor and season it with a little cream1 and salt if desired4 ,moisten nicely browned zwieback in the liquor and lay in a hot dish2 unbind the asparagus1 heap it upon the toast1 and serve4 ,,banana ,,toast4--,peel and press some nice bananas through a colander4 ,this may be very easily done with a potato masher1 or if preferred a vegetable press may be used for the purpose4 ,moisten slices of zwieback with hot cream and serve with a large spoonful of the banana pulp on each slice4 ,fresh peaches may be prepared and used on the toast in the same way4 ,,berry ,,toast4--,canned strawberries1 blueberries1 and blackberries may be made into an excellent dressing for toast4 ,turn a can of well-kept berries into a colander over an earthen dish1 to separate the juice from the berries4 ,place the juice in a porcelain kettle and heat to boiling4 ,thicken to the consistency of cream with flour rubbed smooth in a little water2 a tablespoonful of flour to the pint of juice will be about the right proportion4 ,add the berries and boil up just sufficiently to cook the flour and heat the berries2 serve hot4 ,if cream for moistening the zwieback is not obtainable1 a little juice may be reserved without thickening1 and heated in another dish to moisten the toast2 of if preferred1 the fruit may be heated and poured over the dry zwieback without being thickened1 or it may be rubbed through a colander as for ,apricot ,toast4 ,,berry ,,toast ,,no4 #b4--,take fresh red or black raspberries1 blueberries1 or strawberries1 and mash well with a spoon4 ,add sugar to sweeten1 and serve as a dressing on slices of zwieback previously moistened with hot cream4 ,,celery ,,toast4--,cut the crisp white portion of celery into inch pieces1 simmer twenty minutes or half an hour1 or until tender1 in a very little water2 add salt and a cup of rich milk4 ,heat to boiling1 and thicken with a little flour rubbed smooth in a small quantity of milk--a teaspoonful of flour to the pint of liquid4 ,serve hot1 poured over slices of zwieback previously moistened with cream or hot water4 ,,cream ,,toast4--,for this use good ,graham or whole-wheat zwieback4 ,have a pint of thin sweet cream scalding hot1 salt it a little if desired1 and moisten the zwieback in it as previously directed packing it immediately into a hot dish2 cover tightly so that the toast may steam1 and serve4 ,the slices should be thoroughly moistened1 but not soft and mushy nor swimming in cream2 indeed1 it is better if a little of the crispness still remains4 ,,cream ,,toast ,,with ,,poached ,,egg4--,prepare the cream toast as previously directed1 and serve hot with a well-poached egg on each slice4 ,,cherry ,,toast4--,take a quart of ripe cherries2 stem1 wash and stew 7if preferred the stones may be removed7 until tender but not broken2 add sugar to sweeten1 and pour over slices of well-browned dry toast or zwieback4 ,serve cold4 ,,gravy ,,toast4--,heat a quart and a cupful of rich milk to boiling1 add salt1 and stir into it three scant tablespoonfuls of flour which has been rubbed to a smooth paste in a little cold milk4 ,this quantity will be sufficient for about a dozen slices of toast4 ,moisten slices of zwieback with hot water and pack in a heated dish4 ,when serving1 pour a quantity of the cream cause over each slice4 ,,dry ,,toast ,,with ,,hot ,,cream4--,nicely prepared zwieback served in hot saucers with hot cream poured over each slice at the table1 makes a most delicious breakfast dish4 ,,grape ,,toast4--,stem well-ripened grapes1 wash well1 and scald without water in a double boiler until broken2 rub through a colander to remove sends and skins1 and when cool1 sweeten to taste4 ,if the toast is desired for breakfast1 the grapes should be prepared the day previous4 ,soften the toast in hot cream1 as previously directed1 and pack in a tureen4 ,heat the prepared grapes and serve1 pouring a small quantity over each slice of toast4 ,canned grapes may be used instead of fresh ones1 if desired4 ,,lentil ,,toast4--,lentils stewed as directed for ,lentil ,gravy on page #bbf served as a dressing on slices of zwieback moistened with hot cream or water1 makes a very palatable toast4 ,browned flour may be used to thicken the dressing if preferred4 ,,prune ,,toast4--,cook prunes as directed on page #aia1 allowing them to simmer very slowly for a long time4 ,when done1 rub through a colander1 and if quite thin1 they should be stewed again for a time1 until they are about the consistency of marmalade4 ,moisten slices of zwieback with hot cream1 and serve with a spoonful or two of the prune dressing on each4 ,one third dried apple may be used with the prune1 if preferred4 ,,peach ,,toast4--,stew nice fresh peaches in a small quantity of water2 when tender1 rub through a colander1 and if quite juicy1 place on the back of the range where they will cook very slowly until nearly all the water has evaporated1 and the peach is of the consistency of marmalade4 ,add sugar to sweeten1 and serve the same as prunes1 on slices of zwieback previously moistened with hot cream4 ,canned peaches may be drained from their juice and prepared in the same manner4 ,dried or evaporated peaches may also be used4 ,toast with dried-peach dressing will be more delicate in flavor if one third dried apples be used with the peaches4 ,,snowflake ,,toast4--,heat to boiling a quart of milk to which a half cup of cream1 and a little salt have been added4 ,thicken with a tablespoonful of flour rubbed smooth in a little cold milk4 ,have ready the whites of two eggs beaten to a stiff froth2 and when the sauce is well cooked1 turn a cupful of it on the beaten egg1 stirring well meanwhile so that it will form a light1 frothy mixture1 to which add the remainder of the sauce4 ,if the sauce is not sufficiently hot to coagulate the albumen1 it may be heated again almost to the boiling point1 but should not be allowed to boil4 ,the sauce should be of a light1 frothy consistency throughout4 ,serve as dressing on nicely moistened slices of zwieback4 ,,tomato ,,toast4--,moisten slices of zwieback in hot cream1 and serve with a dressing prepared by heating a pint of strained stewed tomato to boiling1 and thickening with a tablespoonful of corn starch or flour rubbed smooth in a little cold water4 ,season with salt and a half cupful of hot cream4 ,the cream may be omitted1 if preferred4 ,,vegetable ,,oyster ,,toast4--,cook a quart of cleaned1 sliced vegetable oysters in a quart of water until very tender2 add a pint and a half of rich milk1 salt to taste1 and thicken the whole with two tablespoonfuls of flour rubbed to a smooth paste with a little milk4 ,let it boil for a few minutes1 and serve as a dressing on slices of well-browned toast previously moistened with hot water or cream4 ,,miscellaneous ,,breakfast ,,dishes4 ,,brewis4--,heat a pint of rich milk to boiling1 remove from fire1 and beat into it thoroughly and quickly a cup of very fine stale rye or ,graham bread crumbs4 ,serve at once with cream4 ,,blackberry ,,mush4--,rub a pint of canned or fresh stewed and sweetened blackberries1 having considerable juice1 through a fine colander or sieve to remove the seeds4 ,add water to make a pint and a half cupful in all1 heat to boiling1 and sprinkle into it a cupful of sifted ,graham flour1 or sufficient to make a mush of desired thickness4 ,cook as directed for ,graham ,mush1 page #ij4 ,serve hot with cream4 ,,dry ,,granola4--,this prepared food1 made from wheat1 corn1 and oats1 and obtainable from the ,sanitarium ,food ,co41 ,battle ,creek1 ,mich41 forms an excellent breakfast dish eaten with cold or hot milk and cream4 ,wheatena1 prepared wholly from wheat2 ,avenola1 made from oats and wheat2 and ,gofio1 made from parched grains1 all obtainable from the same firm1 are each delicious and suitable foods for the morning meal4 ,,frumenty4--,wash well a pint of best wheat1 and soak for twenty-four hours in water just sufficient to cover4 ,put the soaked wheat in a covered earthen baking pot or jar1 cover well with water1 and let it cook in a very slow oven for twelve hours4 ,this may be done the day before it is wanted1 or if one has a coal range in which a fire may be kept all night1 or an ,aladdin oven1 the grain may be started in the evening and cooked at night4 ,when desired for use1 put in a saucepan with three pints of milk1 a cupful of well-washed ,zante currants1 and one cup of seeded raisins4 ,boil together for a few minutes1 thicken with four tablespoonfuls of flour rubbed smooth in a little cold milk1 and serve4 ,,macaroni ,,with ,,raisins4--,break macaroni into inch lengths sufficient to fill a half-pint cup4 ,heat four cups of milk1 and when actively boiling1 put in the macaroni and cook until tender4 ,pour boiling water over a half cup of raisins1 and let them stand until swelled4 ,ten or fifteen minutes before the macaroni is done1 add the raisins4 ,serve hot with or without the addition of cream4 ,macaroni cooked in the various ways as directed in the chapter on ,grains1 is also suitable for breakfast dishes4 ,,macaroni ,,with ,,kornlet4--,break macaroni into inch lengths and cook in boiling milk and water4 ,prepare the kornlet by adding to it an equal quantity of rich milk or thin cream1 and thickening with a little flour1 a tablespoonful to the pint4 ,when done1 drain the macaroni1 and add the kornlet in the proportion of a pint of kornlet mixture to one and one half cups of macaroni4 ,mix well1 turn into an earthen dish1 and brown in a moderate oven4 ,left-over kornlet soup1 if kept on ice1 may be utilized for this breakfast dish1 and the macaroni may be cooked the day before4 ,green corn pulp may be used in place of the kornlet4 ,,peach ,,mush4--,prepare the same as ,blackberry ,mush using very thin peach sauce made smooth by rubbing through a colander4 ,freshly stewed or canned peaches or nicely cooked dried peaches are suitable for this purpose4 ,apples and grapes may be likewise used for a breakfast mush4 ,,rice ,,with ,,lemon4--,wash a cup of rice and turn it into three pints of boiling water1 let it boil vigorously until tender1 and turn into a colander to drain4 ,while still in the colander and before the rice has become at all cold1 dip quickly in and out of a pan of cold water several times to separate the grains1 draining well afterward4 ,all should be done so quickly that the rice will not become too cold for serving2 if necessary to reheat1 place for a few moments in a dish in a steamer over a kettle of boiling water4 ,serve with a dressing of lemon previously prepared by cutting two fresh lemons in thin1 wafer-like slices1 sprinkling each thickly with sugar1 and allowing them to stand for an hour or more until a syrup is formed4 ,when the rice is ready to serve1 lay the slices of lemon on top of it1 pouring the syrup over it1 and serve with a slice or two of the lemon for each dish4 ,,table ,,topics4 ,the lightest breakfast is the best4--,oswald4 ,a ,,new ,,name ,,for ,,breakfast4--,tum1 mamma1 leth's go down to tupper1 said a little toddler to her mother1 one morning1 recently4 ,why1 we don't have supper in the morning1 replied the mother4 ,den leth's do down to dinner1 urged the little one4 ,but we don't have dinner in the morning1 corrected the mother4 ,well1 den1 leth's do down any way1 pleaded the child4 ,but try and think what meal we have in the morning1 urged mamma4 ,i know1 said the toddler1 brightening up4 ,what meal do we have in the morning8 ,oatmeal4 ,tum on2 leth's do4--,sel4 ,seneca1 writing to a friend of his frugal fare which he declares does not cost a sixpence a day1 says3-- ,do you ask if that can supply due nourishment8 ,yes2 and pleasure too4 ,not indeed1 that fleeting and superficial pleasure which needs to be perpetually recruited1 but a solid and substantial one4 ,bread and polenta certainly is not a luxurious feeding1 but it is no little advantage to be able to receive pleasure from a simple diet of which no change of fortune can deprive one4 ,breakfast3 ,come to breakfast6 ,little ones and all1-- ,how their merry footsteps ,patter at the call6 ,break the bread2 pour freely ,milk that cream-like flows2 ,a blessing on their appetites ,and on their lips of rose4 ,dinner may be pleasant ,so may the social tea1 ,but yet1 methinks the breakfast ,is best of all the three4 ,with its greeting smile of welcome1 ,its holy voice of prayer1 ,it forgeth heavenly armor ,to foil the hosts of care4 --,mrs4 ,sigourney4 ,health is not quoted in the markets because it is without price4--,sel4 ,it is a mistake to think that the more a man eats1 the fatter and stronger he will become4--,sel4 ,,desserts ,custom has so long established the usage of finishing the dinner with a dessert of some kind1 that a menu is considered quite incomplete without it2 and we shall devote the next few pages to articles which may be deemed appropriate and healthful desserts1 not because we consider the dessert itself of paramount importance1 for indeed we do not think it essential to life or even to good living1 but because we hope the hints and suggestions which our space permits1 may aid the housewife in preparing more wholesome1 inexpensive dishes in lieu of the indigestible articles almost universally used for this purpose4 ,we see no objection to the use of a dessert1 if the articles offered are wholesome1 and are presented before an abundance has already been taken4 ,as usually served1 the dessert is but a snare and delusion to the digestive organs4 ,compounded of substances rich1 not in food elements1 but in fats1 sweets1 and spices1 and served after enough has already been eaten1 it offers a great temptation to overeat2 while the elements of which it is largely composed1 serve to hamper the digestive organs1 to clog the liver1 and to work mischief generally4 ,at the same time it may be remarked that the preparation of even wholesome desserts requires an outlay of time and strength better by far expended in some other manner4 ,desserts are quite unnecessary to a good1 healthful1 nutritious dietary4 ,the simplest of all desserts are the various nuts and delicious fruits with which nature has so abundantly supplied us1 at no greater cost than their harmful substitutes1 and which require no expenditure of time or strength in their preparation4 ,if1 however1 other forms of dessert are desired1 a large variety may be prepared in a simple manner1 so as to be both pleasing and appetizing4 ,,general ,,suggestions4 ,in the preparation of desserts1 as in that of all other foods it is essential that all material used shall be thoroughly good of its kind4 ,if bread is to be used1 the crumbs should be dry and rather stale1 but on no account use that which is sour or moldy4 ,some housekeepers imagine that if their bread happens to spoil and become sour1 although it is hardly palatable enough for the table1 it may be advantageously used to make puddings4 ,it is indeed quite possible to combine sour bread with other ingredients so as to make a pudding agreeable to the palate2 but disguising sour bread makes sweets and flavors by no means changes it into a wholesome food4 ,it is better economy to throw sour bread away at once than to impose it upon the digestive organs at the risk of health and strength4 ,bread which has begun to show appearance of mold should never be used2 for mold is a poison1 and very serious illness has resulted from the eating of puddings made from moldy bread4 ,eggs1 to be used for desserts1 should always be fresh and good4 ,cooks often imagine that an egg too stale to be eaten in any other way will do very well for use in cakes and puddings1 because it can be disguised so as not to be apparent to the taste2 but stale eggs are unfit for food1 either alone or in combination with other ingredients4 ,their use is often the occasion of serious disturbances of the digestive organs4 ,most desserts in which eggs are used will be much lighter if the yolks and whites are beaten separately4 ,if in winter1 and eggs are scarce1 fewer may be used1 and two tablespoonfuls of dry snow for each omitted egg stirred in the last thing before baking4 ,milk1 likewise1 should always be sweet and fresh4 ,if it is to be heated1 use a double boiler1 so that there will be no danger of scorching4 ,if fresh milk is not available1 the condensed milk found at the grocer's is an excellent substitute4 ,dissolve according to directions1 and follow the recipe the same as with fresh milk1 omitting one half or two thirds the given amount of sugar4 ,if dried sweet fruits1 raisins1 or currants are to be used1 look them over carefully1 put them in a colander1 and placing it in a pan of warm water1 allow the currants to remain until plump4 ,this will loosen the dirt which1 while they are shriveled1 sticks in the creases1 and they may then be washed by dipping the colander in and out of clean water until they are free from sediment2 rinse in two waters1 then spread upon a cloth1 and let them get perfectly dry before using4 ,it is a good plan1 after purchasing raisins and currants1 to wash and dry a quantity1 and store in glass cans ready for use4 ,to facilitate the stoning of raisins1 put them into a colander placed in a dish of warm water until plump2 then drain1 when the seeds can be easily removed4 ,for desserts which are to be molded1 always wet the molds in cold water before pouring in the desserts4 ,,suggestions ,,for ,,flavoring1 ,,etc4 ,,to ,,prepare ,,almond ,,paste4--,blanch the nuts according to directions given on page #bae4 ,allow them to dry thoroughly1 and pound in a mortar to a smooth paste4 ,they can be reduced much easier if dried for a day or two after blanching4 ,during the pounding1 sprinkle with a few drops of cold water1 white of egg1 rose water1 or lemon juice1 to prevent them from oiling4 ,,cocoanut ,,flavor4--,cocoanut1 freshly grated or desiccated1 unless in extremely fine particles1 is a very indigestible substance1 and when its flavor is desired for custards1 puddings1 etc41 it is always better to steep a few tablespoonfuls in a pint of milk for twenty minutes or a half hour1 and strain out the particles4 ,the milk should not be allowed to boil1 as it will be likely to curdle4 ,one tablespoonful of freshly grated cocoanut or two of the desiccated will give a very pleasant and delicate flavor2 and if a more intense flavor is desired1 use a larger quantity4 ,,orange ,,and ,,lemon ,,flavor4--,orange or lemon flavor may be obtained by steeping a few strips of the yellow part of the rind of lemon or orange in milk for twenty minutes4 ,skim out the rind before using for desserts4 ,care should be taken to use only the yellow part1 as the white will impart a bitter flavor4 ,the grated rind may also be used for flavoring1 but in grating the peel1 one must be careful to grate very lightly1 and thus use only the outer yellow portion1 which contains the essential oil of the fruit4 ,grate evenly1 turning and working around the lemon1 using as small a surface of the grater as possible1 in order to prevent waste4 ,generally1 twice across the grater and back will be sufficient for removing all the yellow skin from one portion of a lemon4 ,a well-grated lemon should be of exactly the same shape as before1 with no yellow skin remaining1 and no deep scores into the white4 ,remove the yellow pulp from the grater with a fork4 ,,to ,,color ,,sugar4--,for ornamenting the meringues of puddings and other desserts1 take a little of the fresh juice of cranberries1 red raspberries1 currants1 black raspberries1 grapes1 or other colored juices of fruits1 thicken it stiff with the sugar1 spread on a plate to dry1 or use at one4 ,it may be colored yellow with orange peel strained through a cloth1 or green with the juice of spinach4 ,sugar prepared in this manner is quite as pretty and much more wholesome than the colored sugars found in market1 which are often prepared with poisonous chemicals4 ,,fruit ,,desserts4 ,,recipes4 ,,apple ,,dessert4--,pare some large tart apples1 remove the cores1 put into the cavities a little quince jelly1 lemon flavored sugar1 or grated pineapple and sugar1 according to the flavor desired4 ,have as many squares of bread with the crust taken off as there are apples1 and place a filled apple on each piece of bread1 on earthen pie plates2 moisten well with a little quince jelly dissolved in water1 lemon juice1 or pineapple juice1 according to the filling used4 ,cover closely1 and bake in a rather quick oven till the apples are tender4 ,serve with whipped cream and sugar4 ,,apple ,,meringue ,,dessert4--,pare and core enough tart1 easy-cooking apples to make a quart when stewed4 ,cover closely and cook slowly till perfectly tender1 when they should be quite dry4 ,mash through a colander1 add a little sugar and a little grated pineapple or lemon peel4 ,beat light with a silver fork1 turn into a pudding dish1 and brown in a moderate oven ten or fifteen minutes4 ,then cover with a meringue made with two tablespoonfuls of sugar and the beaten whites of two eggs1 and return to the oven for a moment to brown4 ,serve cold4 ,,apple ,,rose ,,cream4--,wash1 core1 slice1 and cook without paring1 a dozen fresh snow apples until very dry4 ,when done1 rub through a colander to remove the skins1 add sugar to sweeten1 and the whites of two eggs2 beat vigorously with an egg beater until stiff1 add a teaspoonful of rose water for flavoring1 and serve at once1 or keep on ice4 ,it is especially important that the apples be very dry1 otherwise the cream will not be light4 ,if after rubbing through the colander1 there is still much juice1 they should be cooked again until it has evaporated2 or they may be turned into a jelly bag and drained4 ,other varieties of apple may be used1 and flavored with pineapple or vanilla4 ,made as directed of snow apples or others with white flesh and red skins1 the cream should be of a delicate pink color1 making a very dainty as well as delicious dessert4 ,,apple ,,snow4--,pare and quarter some nice tart apples4 ,those that when cooked will be whitest in color are best4 ,put them into a china dish1 and steam until tender over a kettle of boiling water4 ,when done1 rub through a colander or beat with a fork until smooth1 add sugar to sweeten and a little grated lemon rind1 and beat again4 ,for every cup and a half of the prepared apple allow the white of one egg1 which beat to a stiff froth1 adding the apple to it a little at a time1 beating all together until1 when taken up in a spoon1 it stands quite stiff4 ,serve cold1 with or without a simple custard prepared with a pint of hot milk1 a tablespoonful of sugar1 and the yolks of two eggs4 ,,baked ,,apples ,,with ,,cream4--,pare some nice juicy sweet apples1 and remove the cores without dividing4 ,bake until tender in a covered dish with a spoonful or two of water on the bottom4 ,serve with whipped cream4 ,or1 bake the apples without paring and when done1 remove the skins1 and serve in the same manner4 ,the cream may be flavored with a little lemon or rose if desired4 ,lemon apples and ,citron apples1 prepared as directed on pages #ahf and #ahg1 make a most delicious dessert served with whipped cream and sugar1 or with mock cream flavored with cocoanut4 ,,baked ,,sweet ,,apple ,,dessert4--,wash and remove the cores from a dozen medium-sized sweet apples1 and one third as many sour ones1 and bake until well done4 ,mash through a colander to make smooth and remove the skins4 ,put into a granite-ware dish1 smooth the top with a knife1 return to the oven and bake very slowly until dry enough to keep its shape when cut4 ,add if desired a meringue made by heating the white of one egg with a tablespoonful of sugar4 ,cut into squares1 and serve in individual dishes4 ,the meringue may be flavored with lemon or dotted with bits of colored sugar4 ,,bananas ,,in ,,syrup4--,heat in a porcelain kettle a pint of currant and red raspberry juice1 equal parts1 sweetened to taste4 ,when boiling1 drop into it a dozen peeled bananas1 and simmer very gently for twenty minutes4 ,remove the bananas1 boil the juice until thickened to the consistency of syrup1 and pour over the fruit4 ,serve cold4 ,,baked ,,bananas4--,bake fresh1 firm1 yelow bananas with the skins on fifteen minutes in a moderate oven4 ,serve hot4 ,,fresh ,,fruit ,,compote4--,flavor three tablespoonfuls of sugar by mixing with it a little of the grated yellow rind of an orange1 or by rubbing it over the orange to extract the oil4 ,if the latter method is used1 the square lump sugar will be preferable4 ,pare1 quarter1 and slice three medium-sized tart apples4 ,peel1 remove the seeds1 and cut in quite fine pieces three oranges4 ,put the fruit in alternate layers in a glass dish4 ,sweeten a cupful of fresh or canned raspberry juice with the flavored sugar1 and turn it over the fruit4 ,put the dish on ice to cool for a half hour before serving4 ,,grape ,,apples4--,sweeten a pint of fresh grape juice with a pint of sugar1 and simmer gently until reduced one third4 ,pare and core without dividing1 six or eight nice tart apples1 and stew very slowly in the grape juice until tender1 but not broken4 ,remove the apples and boil the juice 7if any remain7 until thickened to the consistency of syrup4 ,serve cold with a dressing of whipped cream4 ,canned grape pulp or juice may be utilized for this purpose4 ,sweet apples may be used instead of tart ones1 and the sugar omitted4 ,,peach ,,cream4--,pare and stone some nice yellow peaches1 and mash with a spoon or press through a colander with a potato masher4 ,allow equal quantities of the peach pulp and cream1 add a little sugar to sweeten1 and beat all together until the cream is light4 ,serve in saucers or glasses with currant buns4 ,a banana cream may be prepared in the same manner4 ,,prune ,,dessert4--,prepare some prune marmalade as directed on page #aia4 ,put in a square granite-ware dish1 which place inside another dish containing hot water1 and cook it in a slow oven until the marmalade is dry enough to retain its shape when cut with a knife4 ,if desired add a meringue as for baked sweet apple dessert1 dotting the top with pink sugar4 ,serve in squares in individual dishes4 ,,desserts ,,made ,,of ,,fruit ,,with ,,grains1 ,,bread1 ,,etc4 ,,recipes4 ,,apple ,,sandwich4--,mix half a cup of sugar with the grated yellow rind of half a lemon4 ,stir half a cup of cream into a quart of soft bread crumbs2 prepare three pints of sliced apples1 sprinkled with the sugar2 fill a pudding dish with alternate layers of moistened crumbs and sliced apples1 finishing with a thick layer of crumbs4 ,unless the apples are very juicy1 add half a cup of cold water1 and unless quite tart1 have mixed with the water the juice of half a lemon4 ,cover and bake about one hour4 ,remove the cover toward the last1 that the top may brown lightly4 ,serve with cream4 ,berries or other acid fruits may be used in place of apples1 and rice or cracked wheat mush substituted for bread crumbs4 ,,apple ,,sandwich ,,no4 #b4--,prepare and stew some apples as for sauce1 allowing them to become quite dry2 flavor with lemon1 pineapples1 quince1 or any desired flavor4 ,moisten slices of zwieback in hot cream as for toast4 ,spread a slice with the apple mixture1 cover with a second slice of the moistened zwieback1 then cut in squares and serve1 with or without a dressing of mock cream4 ,if desired to have the sandwiches particularly dainty1 cut the bread from which the zwieback is prepared in rounds1 triangles1 or stars before toasting4 ,,baked ,,apple ,,pudding4--,pour boiling water over bread crumbs2 when soft1 squeeze out all the water1 and line the bottom and sides of an oiled earthen pudding dish with the crumbs4 ,fill the interior with sliced apples1 and cover with a layer of bread crumbs4 ,bake in a covered dish set in a pan of hot water1 until the apples are tender2 then remove the cover and brown4 ,loosen the pudding with a knife1 invert on a plate1 and it will turn out whole4 ,serve with sugar and cream4 ,,barley ,,fruit ,,pudding4--,mix together a pint of cold1 well steamed pearl barley1 a cup of finely minced tart apples1 three fourths of a cup of chopped and seeded raisins1 a third of a cup of sugar1 and a cup of boiling water and turn into a pudding dish2 cover1 and place the dish in the oven in a pan of hot water1 and bake slowly an hour and a half1 or until the water has become quite absorbed and the fruit tender4 ,serve warm with a water1 adding sugar to taste1 and thickening with a half teaspoonful of cornstarch4 ,any tart fruit jelly may be used1 or the pudding may be served with cream and sugar flavored with a little grated lemon rind4 ,,barley ,,fig ,,pudding4--,one pint of well-steamed pearl barley1 two cups of finely chopped best figs1 one half cup of sugar1 one half cup of thin sweet cream1 and one and one half cups of fresh milk4 ,mix all thoroughly1 turn into an earthen pudding dish2 place it in the oven in a pan half full of hot water1 and bake slowly till the milk is nearly absorbed4 ,the pudding should be stirred once or twice during the baking1 so that the figs will be distributed evenly1 instead of rising to the top4 ,,blackberry ,,cornstarch ,,pudding4--,take two quarts of well-ripened blackberries which have been carefully looked over1 put them into a granite-ware boiler with half a cup of water1 and stew for twenty minutes4 ,add sugar to sweeten1 and three heaping tablespoonfuls of cornstarch rubbed to a cream with a little cold water4 ,cook until thickened1 pour into molds1 and cool4 ,serve cold with milk or cream4 ,other fresh or canned berries may be used in the same way4 ,,cocoanut ,,and ,,cornstarch ,,blancmange4--,simmer two tablespoonfuls of desiccated cocoanut in a pint of milk for twenty minutes1 and strain through a fine sieve4 ,if necessary1 add more cold milk to make a full pint4 ,add a tablespoonful of sugar1 heat to boiling1 and stir in gradually two tablespoonfuls of cornstarch rubbed smooth in a very little cold milk4 ,cook five minutes1 turn into cups1 and serve cold with fruit sauce or cream4 ,,cornstarch ,,blancmange4--,stir together two tablespoonfuls of cornstarch1 half a cup of sugar1 the juice and a little of the grated rind of one lemon2 braid the whole with cold water enough to dissolve well4 ,then pour boiling water over the mixture1 stirring meanwhile1 until it becomes transparent4 ,allow it to bubble a few minutes longer1 pour into molds1 and serve cold with cream and sugar4 ,,cornstarch ,,with ,,raisins4--,measure out one pint of rich milk4 ,rub two tablespoonfuls of cornstarch perfectly smooth with a little of the milk1 and heat the remainder to boiling1 adding to it a tablespoonful of sugar4 ,add the braided cornstarch1 and let it cook until it thickens1 stirring constantly4 ,then add a half cup of raisins which have been previously steamed4 ,this may be served hot with sugar and cream1 or turned into cups and molded1 and served cold with lemon1 orange1 or other fruit sauce for dressing4 ,,cornstarch ,,with ,,apples4--,prepare the cornstarch as in the preceding recipe1 omitting the raisins4 ,place in a pudding dish some lemon apple sauce1 without juice1 about two inches deep4 ,pour the cornstarch over it1 and serve hot or cold with cream4 ,,cornstarch ,,fruit ,,mold4--,heat a quart of strawberry1 raspberry1 or currant juice1 sweetened to taste1 to boiling4 ,if the pure juice of berries is used1 it may be diluted with one cup of water to each pint and a half of juice4 ,stir in four tablespoonfuls of cornstarch well braided with a little of the juice reserved for this purpose4 ,boil until the starch is well cooked1 stirring constantly4 ,pour into molds previously wet with cold water1 and cool4 ,serve with cream and sugar4 ,a circle of fresh berries around the mold when served adds to its appearance4 ,,cornstarch ,,fruit ,,mold ,,no4 #b4--,wash1 stone1 and stew some nice ,french prunes1 add sugar to sweeten1 and if there is not an abundance of juice1 a little boiling water4 ,for every one fourth pound of prunes there should be enough juice to make a pint in all1 for which add two tablespoonfuls of cornstarch1 rubbed smooth in a little cold water1 and boil three or four minutes4 ,pour into cups previously wet in cold water1 and mold4 ,serve cold with whipped cream4 ,other dried or canned fruits1 as apricots1 peaches1 cherries1 etc41 may be used in place of prunes1 if preferred4 ,,cracked-,,wheat ,,pudding4--,a very simple pudding may be made with two cups of cold1 well-cooked cracked wheat1 two and a half cups of milk1 and one half cup of sugar4 ,let the wheat soak in the milk till thoroughly mixed and free from lumps1 then add the sugar and a little grated lemon peel1 and bake about three fourths of an hour in a moderate oven4 ,it should be of a creamy consistency when cold1 but will appear quite thin when taken from the oven4 ,by flavoring the milk with cocoanut1 a different pudding may be produced4 ,rolled or pearl wheat may be used for this pudding4 ,a cupful of raisins may be added if desired4 ,,cracked-,,wheat ,,pudding ,,no4 #b4--;,four and one half cups of milk1 a very scant half cup of cracked wheat1 one half cup of sugar2 put together in a pudding dish1 and bake slowly with the dish covered and set in a pan of hot water for three or four hours1 or until the wheat is perfectly tender1 as may be ascertained by dipping a few grains with a spoon out from the side of the dish4 ,,farina ,,blancmange4--,heat a quart of milk1 reserving one half cup1 to boiling4 ,then add two tablespoonfuls of sugar1 and four heaping tablespoonfuls of farina1 previously moistened with the reserved half cup of milk4 ,let all boil rapidly for a few minutes till the farina has well set1 then place in a double boiler1 or a dish set in a pan of boiling water1 to cook an hour longer4 ,mold in cups previously wet with cold water4 ,serve with sugar and cream flavored with vanilla or a little grated lemon rind1 mock cream1 or cocoanut sauce4 ,much variety may be given this simple dessert by serving it with a dressing of fruit juices2 red raspberry1 strawberry1 grape1 current1 cranberry1 cherry1 and plum are all very good4 ,if desired1 the milk with which the blancmange is prepared may be first flavored with cocoanut1 thus making a different blancmange4 ,fresh fruit1 as sliced banana1 blueberries1 or strawberries1 lightly stirred in just before molding1 make other excellent varieties4 ,,farina ,,fruit ,,mold4--,put a quart of well-sweetened red raspberry juice into the inner cup of a double boiler4 ,heat to boiling1 and stir in four heaping tablespoonfuls of farina first moistened with a little of the juice4 ,boil up until thickened1 then set into the outer boiler1 the water in which should be boiling1 and cook for one hour4 ,pour into molds previously wet in cold water1 and cool4 ,serve with whipped cream or mock cream4 ,currant1 strawberry1 cherry1 or blackberry juice may be used instead of raspberry4 ,if water be added to dilute the juice1 a little more farina will be needed4 ,,fruit ,,pudding4--,measure out one quart of rich new milk1 reserving half a pint to wet five large rounded tablespoonfuls of sifted flour4 ,add to the milk one even cup of sugar1 turn in the flour mixture and heat to boiling in a farina kettle1 stirring all the while to prevent lumps1 and cook till it thickens1 which will be about ten minutes after it begins to boil4 ,remove from the stove1 and beat while it is cooling4 ,when cool1 add sliced bananas or whole strawberries1 whortleberries1 raspberries1 blackberries1 sliced apricots1 or peaches4 ,serve cold4 ,,jam ,,pudding4--,make a jam by mashing well some fresh raspberries or blueberries and sweetening to taste4 ,spread over slices of fresh1 light bread or buns1 and pile in layers one above another in a pudding dish4 ,pour over the layers enough rich milk or thin cream heated to scalding1 to moisten the whole4 ,turn a plate over the pudding1 place a weight upon it1 and press lightly till cold4 ,cut in slices1 and serve with or without a cream dressing4 ,,plain ,,fruit ,,pudding ,,or ,,brown ,,betty4--,chop together one part seeded raisins and two parts good tart apples4 ,fill a pudding dish with alternate layers of the fruit and bread crumbs1 finishing with the bread crumbs on top4 ,unless the apples are very juicy1 moisten the whole with a tablespoonful of lemon juice in a cup of cold water1 for a pudding filling a three-pint dish4 ,cover the dish and place it in a moderate oven in a pan of hot water1 and bake nearly an hour2 then remove from the pan1 uncover1 and brown nicely4 ,serve warm with cream and sugar1 or with an orange or lemon sauce4 ,seeded cherries may be used in place of the apples and raisins4 ,in that case1 each layer of fruit should be sprinkled lightly with sugar1 and the water omitted4 ,,prune ,,pudding4--,moisten rather thin slices of stale bread in hot milk and place in a pudding dish with alternate layers of stewed prunes from which the stones have been removed1 finishing with bread on top4 ,pour over the whole a little more hot milk or pure juice or both1 and bake in a moderate over three fourths of an hour4 ,serve hot or cold with orange or lemon sauce4 ,,rice ,,meringue4--,steam a cupful of rice as directed on page #ii until tender and dry4 ,heap it loosely on a glass dish1 and dot with squares of cranberry or currant jelly4 ,beat with the whites of two eggs to a stiff froth with one third cup of sugar1 and pile it roughly over the rice4 ,serve with cream4 ,,rice ,,snowball4--,wash a cupful of good rice and steam until half done4 ,have pared and cored without dividing1 six large1 easy cooking tart apples4 ,put a clean square of cheese cloth over a plate1 place the apples on it1 and fill them and all the interstices between with rice4 ,put the remainder of the rice over and around the apples2 tie up the cloth1 and cook in a kettle of boiling water until the apples are tender4 ,when done1 lift from the water and drain well1 untie the cloth1 invert the pudding upon a plate and remove the cloth4 ,serve hot with cream and sugar or cocoanut sauce4 ,,rice ,,fruit ,,dessert4--,cold boiled rice1 molded so that it can be sliced1 may be utilized in making a variety of delicious desserts4 ,a nice pudding may be prepared by filling a dish with alternate layers of half-inch slices of molded rice and grated tart raw apples the same thickness4 ,grate a little lemon rind over each layer4 ,cover1 and place in the oven in a pan of boiling water1 and bake for an hour4 ,serve with sugar and cream4 ,stoned cherries or peaches may be used instead of the apple4 ,,rice ,,dumpling4--,steam a teacup of rice until tender1 and line an oiled earthen pudding dish1 pressing it up around the sides and over the bottom4 ,fill the crust thus made with rather tart apples cut in small slices2 cover with rice1 and steam until the apples are tender1 which may be determined by running a broom-straw through them4 ,let stand until cold1 then turn from the dish1 and serve with sugar and cream4 ,any easy cooking tart fruit1 as stoned cherries1 gooseberries1 etc41 may be used in place of the apples when preferred4 ,,rice ,,cream ,,pudding4--,take one cup of good well-washed rice1 one scant cup of sugar1 and eight cups of new milk1 with a little grated lemon rind for flavoring4 ,put all into an earthen pudding dish1 and place on the top of the range4 ,heat very slowly until the milk is boiling1 stirring frequently1 so that the rice shall not adhere to the bottom of the dish4 ,then put into a moderately hot oven1 and bake without stirring1 till the rice is perfectly tender1 which can be ascertained by dipping a spoon in one side and taking out a few grains4 ,it should be1 when cold1 of a rich1 creamy consistency1 with each grain of rice whole4 ,serve cold4 ,it is best if made the day before it is needed4 ,if preferred1 the milk may be first flavored with cocoanut1 according to the directions given on page #bih4 ,,rice ,,pudding ,,with ,,raisins4--,wash thoroughly one half cup of rice1 and soak for two hours in warm water4 ,drain off the water1 add two tablespoonfuls of sugar1 one half cup of raisins1 and four cups of milk4 ,put in an earthen pudding dish and cook for two hours in a moderate oven1 stirring once or twice before the rice begins to swell1 then add a cup of hot milk1 and cook for an hour longer4 ,,red ,,rice ,,mold4--,take one and one half pints of red currants and one half pint of red raspberries1 and follow directions on page #bji for extracting their juice4 ,the juice may be diluted with one part water to two of juice if desired4 ,sweeten to taste1 and for each pint when boiling stir in two tablespoonfuls of ground rice or rice flour rubbed smooth in a little of the juice which may be retained for the purpose4 ,pour into molds1 cool1 and serve with whipped cream4 ,,rice ,,and ,,fruit ,,dessert4--,steam a cup of good well-washed rice in milk till tender4 ,prepare some tart apples by paring1 dividing midway between the stem and blow ends1 and removing the cores4 ,fill the cavities with quince or pineapple jelly2 put the apples in a shallow stewpan with a half cup of water1 cover1 and steam till nearly tender4 ,put the rice1 which should be very moist1 around the bottom and sides of a pudding dish2 place the apples inside1 cover1 and bake ten minutes4 ,serve with cream flavored with quince or lemon4 ,,rice ,,and ,,tapioca ,,pudding4--,soak one half cup of tapioca over night in a cup of water2 in the morning drain off the water if any remains4 ,add to the tapioca half a cup of rice1 one cup of sugar1 one cup of raisins1 and eight cups of new milk1 with a little grated lemon rind for flavoring4 ,put all in an earthen pudding dish on the top of the range1 where it will heat very gradually to the boiling point1 stirring frequently4 ,when the milk boils1 put the pudding in the oven1 and bake till the rice grains are perfectly tender but not broken and mushy4 ,from twenty minutes to half an hour is usually sufficient4 ,when taken from the oven1 it will appear quite thin1 but after cooling will be of a delicious1 creamy consistency4 ,serve cold4 ,,rice-,,flour ,,mold4--,braid two tablespoonfuls of rice flour with a little milk and stir the mixture into a pint of boiling milk to which has been added three tablespoonfuls of sugar1 and a little salt if desired4 ,let this boil until it thickens1 then mold1 and serve with cream and sugar or with lemon1 orange1 or other fruit sauce4 ,,rice ,,and ,,stewed ,,apple ,,dessert4--,steam or bake some rice in milk until tender1 sweeten slightly and spread a layer of the rice half an inch thick on the bottom of a pudding dish1 then a layer of lemon-flavored apple sauce1 which has been rubbed through a colander and afterward simmered on the range until stiff4 ,if preferred1 the sauce may be prepared by first baking the apples1 and then rubbing the pulp through a colander4 ,add another layer of rice1 then one of sauce1 and so on until the dish is full4 ,bake in a moderate oven and serve hot4 ,if the apples are not very tart1 part stewed and sifted cranberries may be used with them4 ,,rice ,,and ,,strawberry ,,dessert4--,soak a cup of rice in one and a half cups of new milk2 place all in an earthen dish1 and steam an hour1 or until dry and tender1 stirring occasionally for the first fifteen minutes4 ,when the rice is done1 place in the bottom of cups previously moistened with cold water1 five nice hulled strawberries in the shape of a star4 ,carefully fill the interstices between the berries with the cooked rice1 and put in a layer of rice4 ,add next a layer of strawberries1 then another of rice4 ,press firmly into the cups1 and set away to cool4 ,when well molded1 turn into saucers1 and pile whipped cream around each mold2 sprinkle with sugar and serve4 ,a little care in forming the stars and filling the molds makes this a delicious and pretty dessert4 ,if preferred1 the dessert may be prepared in one large mold1 and a larger number of berries arranged in the form of a cross in the bottom of the dish1 covering with rice1 and adding as many alternate layers of berries and rice as desired4 ,,stewed ,,fruit ,,pudding4--,take a deep1 square or oblong granite-ware or earthen dish2 cut strips of stale bread uniformly an inch in width and three fourths of an inch in thickness1 and place them in the mold with spaces between them equal to their width4 ,or1 fit the strips around the bottom of a round1 earthen pudding dish1 like the spokes of a wheel1 with stewed or canned fruit1 sweetened to taste2 whortleberries are best1 but apricots1 cherries1 currants1 strawberries1 and gooseberries may all be used4 ,separate the juice from the berries by turning them into a colander4 ,fill the interstices between the bread with hot fruit1 using just as little juice as possible4 ,cover with another layer1 this time placing the strips of bread over the fruit in the first layer1 and leaving the spaces for fruit over the bread in the first layer4 ,fill the dish with these layers of fruit and bread1 and when full1 pour over all the hot fruit juice4 ,put a plate with a weight on it on the top to press it firmly4 ,dip off any juice that may be pressed out1 and set the pudding in the refrigerator to cool and press4 ,when cold1 it will turn out whole1 and can be cut in slices and served with whipped cream or cocoanut sauce4 ,,strawberry ,,minute ,,pudding4--,cook a quart of ripe strawberries in a pint of water till well scalded4 ,add sugar to taste4 ,skim out the fruit1 and into the boiling juice stir a scant cup of granulated wheat flour previously rubbed to a paste with a little cold water2 cook fifteen or twenty minutes1 pour over the fruit1 and serve cold with cream sauce4 ,,sweet ,,apple ,,pudding4--,pare1 core1 and slice enough ripe1 juicy sweet apples to fill a pint bowl4 ,heat a quart of new milk to scalding in a double boiler4 ,pour it hot over one cup of good granulated cornmeal1 and beat very thoroughly to remove all lumps4 ,return to the double boiler1 and cook until the meal is set4 ,the batter then should be about the consistency of corn mush4 ,remove from the fire1 add a pint of cold milk1 stir in the sliced apples1 one third of a cup of sugar or molasses1 and a teaspoonful of flour rubbed smooth in a very little milk4 ,turn all into a deep earthen crock or pudding dish1 and bake slowly from three to four hours1 stirring frequently the first hour4 ,it should be moderately browned on top when done4 ,serve warm or cold4 ,,whortleberry ,,pudding4--,one quart of new milk1 one quart of fine bread crumbs1 two quarts of fresh whortleberries1 one or two tablespoonfuls of sugar4 ,heat the milk to boiling2 fill a pudding dish with alternate layers of bread crumbs and berries1 beginning and ending with crumbs4 ,add the sugar to the milk1 let it dissolve1 and pour the whole over the pudding4 ,cover closely1 and bake in a slow oven within a pan of hot water nearly an hour4 ,serve warm with cream or cocoanut sauce4 ,,desserts ,,with ,,tapioca1 ,,sago1 ,,monica1 ,,and ,,sea ,,moss4 ,both pearl and flake tapioca are suitable for these desserts4 ,they should be soaked for some hours before using1 and it is always best to soak over night if convenient4 ,the flake tapioca requires longer soaking and cooking than the pearl tapioca4 ,for soaking1 use one and a half cups of water for each cup of flake tapioca1 and one pint of water for a cup of pearl tapioca4 ,for cooking1 three or four additional cups of water will be required for each cup of tapioca1 depending upon1 the articles used with it4 ,a double boiler should be used for the cooking4 ,,recipes4 ,,apple ,,tapioca4--,soak a cupful of pearl tapioca over night4 ,in the morning simmer in a quart of boiling water until transparent and thickened4 ,arrange in the bottom of a pudding dish four or five good-sized tart apples1 which have been pared1 cored1 and the cavities filled with sugar4 ,squeeze the juice of a lemon and grate a very little of the rind over the apples4 ,pour the tapioca over the fruit4 ,set the dish inside a pan filled with hot water1 cover1 and bake one hour1 or until the apples are done4 ,serve with sugar and cream4 ,it is best nearly cold4 ,fresh peaches1 pared and stewed1 may be used in place of apples1 if preferred4 ,,apple ,,tapioca ,,no4 #b4--,soak a half cup of tapioca in a cap of tepid water1 for at least three hours4 ,pare1 core1 and quarter nice tart apples to fill a two-quart pudding dish nearly half full4 ,add four cups of water and one of sugar to the soaked tapioca1 pour it over the apples1 and bake two or three hours in a slow oven4 ,serve with whipped cream4 ,,banana ,,dessert4--,soak a cup of tapioca over night4 ,in the morning cook in a double boiler in a quart of water until transparent4 ,when done1 add a cup of sugar and three or four sliced bananas4 ,serve cold with cream4 ,,blackberry ,,tapioca4--,soak a cup of tapioca over night4 ,when ready to cook1 add three cups of boiling water and cook in a double boiler until transparent and smooth4 ,sprinkle a quart of fresh blackberries with sugar1 and stir lightly into the tapioca4 ,pour into molds and serve cold with cream and sugar4 ,other fresh berries may be used in the same way4 ,,cherry ,,pudding4--,soak and cook a half cup of tapioca in a pint of water until transparent4 ,have a pint of fresh pitted cherries in an earthen pudding dish4 ,sprinkle them well with sugar1 pour over them the cooked tapioca1 and bake for an hour in a moderate oven4 ,serve hot with or without cream4 ,,fruit ,,tapioca4--,cook three fourths of a cup of tapioca in four cups of water until smooth and transparent ,stir into it lightly a pint of fresh strawberries1 raspberries1 currants1 or any small fruit1 adding sugar as required4 ,for variety a cup of canned quinces or apricots may be substituted for fresh fruit4 ,serve warm or cold with whipped cream or mock cream4 ,,molded ,,tapioca ,,with ,,fruit4--,simmer one half cup of desiccated cocoanut in a pint of milk for twenty minutes4 ,strain out the cocoanut1 and add milk to make a full pint4 ,add one half cup of sugar and one half cup of tapioca previously soaked over night4 ,let the whole simmer until the tapioca is transparent4 ,dip some cups in cold water1 drain1 and lay fresh strawberries1 currants1 or cherries in the bottom of each in the form of a star or cross4 ,pour the tapioca into the molds gently1 so as not to displace the fruit4 ,when cold1 turn out and serve with whipped cream or fruit sauce4 ,raisins may be substituted for fresh fruit1 or bits of jelly may be placed around the mold after it has cooled1 if preferred4 ,,pineapple ,,tapioca4--,soak one cup of tapioca over night in one and one half cups of water4 ,add two and one half cups of water and cook in a double boiler until transparent1 then add one cup of sugar and one juicy pineapple minced fine with a sharp knife4 ,mold1 and serve cold with or without cream4 ,,prune ,,and ,,tapioca ,,pudding4--,soak one half cup of tapioca over night4 ,in the morning cook until transparent in two cups of water4 ,stew two cups of well-washed and stoned prunes in a quart of water till perfectly tender2 then add the juice of a good lemon and two tablespoonfuls of sugar1 and boil till the syrup becomes thick and rich4 ,turn the prunes into a pudding dish1 cover with the cooked tapioca1 and add a little grated lemon rind4 ,bake lightly4 ,serve without dressing or with sugar and cream or almond sauce4 ,if preferred1 the prunes and tapioca may be placed in the dish in alternate layers1 having the top one of tapioca4 ,,tapioca ,,and ,,fig ,,pudding4--,cook three fourths of a cup of tapioca as for ,apple ,tapioca4 ,have ready two cups of finely sliced or chopped tart apples1 and one cup of chopped figs1 which have first been lightly steamed4 ,if preferred1 raisins may be used in place of half the figs4 ,put the fruit in the bottom of the pudding dish1 turn the tapioca over it1 and bake till the fruit is very soft4 ,if the apples are not very tart1 sprinkle the juice of a lemon over them before adding the figs and tapioca4 ,a nice fruit pudding can also be made by using half canned pears and half apples1 or canned quinces may be substituted for figs4 ,,peach ,,tapioca4--,for this will be needed a quart of nicely canned peaches1 a cup of tapioca1 and from one half to three fourths of a cup of sugar1 according to the sweetness of the peaches4 ,soak the tapioca over night in just enough water to cover4 ,when ready to cook1 put in a double boiler with three cups of water1 and cook for an hour4 ,remove from the fire and add to it the juice from the peaches1 of which there should be a cup and a half1 which has been secured by draining the peaches in a colander1 and stir it well into the tapioca4 ,place a layer of this mixture in an oiled pudding dish1 add the peaches1 cover with the remainder of the tapioca1 and bake for an hour in a moderate oven4 ,,tapioca ,,jelly4--,soak a cup of tapioca in a pint of water over night4 ,add another pint and cook until transparent and smooth4 ,add three tablespoonfuls of lemon juice and four tablespoonfuls of sugar2 beat well together and tun into molds4 ,serve cold4 ,no dressing is required4 ,this may be varied by using unsweetened currant1 grape1 or other acid fruit juice in place of lemon4 ,fruit jelly may be used if the juice is not easily obtained4 ,add when the tapioca is well cooked1 and stir until dissolved4 ,,apple ,,sago ,,pudding4--,soak one cup of sago in six cups of water2 stew ten small apples1 mix with the sago1 and bake three quarters of an hour4 ,serve with cream and sugar4 ,it is better warm than cold1 but acceptable either way4 ,,red ,,sago ,,mold4--,take a quart of red raspberry juice1 pure or diluted with one third water1 and sweeten to taste4 ,have ready one half cup of best sago which has soaked for twenty minutes in just enough water to cover4 ,drain off any water that may remain4 ,add the sago to the juice1 and cook until the sago is transparent1 then turn into molds4 ,serve cold with cream4 ,cranberry or strawberry juice may be used in place of the raspberry1 if preferred4 ,,sago ,,fruit ,,pudding4--,soak a small cup of sago an hour in just enough water to cover4 ,drain off any water that may not be absorbed4 ,mix two thirds of a cup of sugar with this sago1 and stir all into a quart of boiling water4 ,let it boil until the sago is perfectly transparent and pour in a pint of nicely hulled strawberries4 ,turn into molds to cool1 or serve warm with cream1 as preferred4 ,tapioca can be used instead of sago1 but needs longer soaking4 ,raspberries1 stoned cherries1 or currants can be used in place of strawberries4 ,,sago ,,pudding4--,soak a cupful of sago for twenty minutes in a cup of cold water2 then pour over it a quart and a cup of boiling water1 add a cup of sugar and one half cup of raisins4 ,cook till the sago is perfectly transparent1 flavor with vanilla1 and set away to cool4 ,serve with whipped cream4 ,,manioca ,,with ,,fruit4--,pare1 core1 and quarter six medium-sized tart apples1 and put them to cook in a quart of boiling water4 ,add a cup of sugar1 and cook without stirring until softened1 then sprinkle into the water in which they are cooking five tablespoonfuls of manioca1 and cook until it is transparent1 which will be in about ten minutes4 ,flavor with a little grated lemon rind1 and serve hot with sugar and cream1 or mold1 as preferred4 ,canned peaches1 apricots1 or cherries may be used in a similar manner1 adding boiling water if there is not sufficient juice to properly cook the manioca4 ,or the manioca may be first cooked in boiling water1 using four scant tablespoonfuls for a pint of water1 and when transparent1 turning it over sliced bananas1 pineapples1 or oranges1 molding and serving with cream and sugar4 ,,raspberry ,,manioca ,,mold4--,heat a pint of water1 and when boiling1 sprinkle into it four scant tablespoonfuls of manioca and cook for ten minutes or until transparent1 stirring continually4 ,when transparent and thickened1 remove from the fire and add a tablespoonful of lemon juice and one cup of sugar4 ,place a layer of the cooked manioca in the bottom of a pudding dish1 add a layer of freshly picked red raspberries1 then another of the manioca1 filling the dish in alternate layers with one of manioca for the top4 ,set away in some cool place until well molded4 ,serve in slices with cream flavored with rose4 ,other fresh berries may be used instead of raspberries4 ,,sea ,,moss ,,blancmange4--,wash the moss well in several waters1 and soak in a very little cold water for an hour before using4 ,it is hardly possible to give exact directions for making this blancmange1 owing to the difficulty of accurately measuring the moss1 but in general1 a small handful will be ample for a quart of milk4 ,add the moss1 when washed1 to the milk1 and cook in a double boiler until the milk has become thickened and glutinous4 ,add sugar to sweeten1 flavor with vanilla or rose water1 and strain through a fine sieve into cups previously wet in cold water1 and mold4 ,this may be varied by using boiling water instead of milk for cooking1 adding the juice of one or two lemons and a little grated rind to flavor4 ,,desserts ,,made ,,with ,,gelatine4 ,gelatine is an article largely employed in making delicate and dainty dishes4 ,it is economical and convenient1 because the dessert can be prepared several hours before needed2 but it must be stated that it has in itself little or no food value1 and there is great liability of its being unwholesome4 ,a writer in the ,anti-,adulteration ,journal1 a short time since1 speaking of the use of gelatine1 says3-- ,the nutritive value of pure gelatine has been shown to be very low in the scale of foods4 ,the beef gelatine of the markets that is used by bakers1 is far from being pure gelatine4 ,it frequently has a very disagreeable1 fetid odor1 and has evidently begun to decompose during the process of manufacture4 ,after a thorough drying1 putrefaction does not take place as long as it remains dry4 ,but suppose that gelatine which has thus begun to decompose during the drying process1 containing1 perhaps1 putrefactive germs in the dried state1 be dissolved in water1 and in hot weather1 kept in this condition for a few hours previous to being used2 the result would be rapid putrefaction4 ,the putrefaction would be checked by freezing2 but the bacteria causing it are not killed by the low temperature4 ,as soon as the dessert is melted or eaten1 they resume their activity in the body1 and may cause sickness4 ,it is a well-known fact that gelatine is an excellent medium in which to cultivate various kinds of micro-organisms2 and if the conclusions here mentioned be correct1 it seems that gelatine should be used with great care in connection with food preparations4 ,when used carelessly1 it may do a great deal of harm4 ,i wish to impress those who use it with the importance of guarding against its dangers4 ,gelatine should not be allowed to remain in solution for many hours before using1 especially in hot weather4 ,when used at all1 the best varieties should be employed1 and such as are free from putrefactive odor4 ,a box of gelatine is used to signify a two-ounce package4 ,if half a box is called for1 divide it by cutting the box and its contents in halves rather than by emptying the box and then attempting to make a division4 ,to prepare gelatine for desserts1 first soak it till soft in a small quantity of cold water 7a cupful to one box of gelatine is sufficient72 fifteen minutes will suffice if it is stirred frequently2 then dissolve in boiling liquid4 ,do not cook the gelatine1 and after it is dissolved1 always strain through a cloth strainer before using4 ,in winter1 a two-ounce package will solidify two quarts of liquid1 including the water in which the gelatine is soaked4 ,in summer1 a little less liquid should be used4 ,gelatine desserts must be left on ice or in a cool place until hardened1 but they should not be served at the table so cold as to interfere with the digestion of other foods4 ,,recipes4 ,,apples ,,in ,,jelly4--,pare and core without cutting open1 a half dozen medium-sized tart apples of the same degree of hardness4 ,fill the centers with a little grated lemon rind and sugar4 ,steam until tender but not broken4 ,have ready half a package of gelatine which has been soaked for an hour in just enough water to cover4 ,prepare a syrup with one cup of sugar and a pint of water4 ,when boiling1 turn the syrup over the gelatine1 stirring well to dissolve it1 and add the juice of half a lemon4 ,strain1 place the apples in a deep dish with a little space between each2 turn the mixture over them1 and set in the ice box to cool4 ,serve with or without a little whipped cream4 ,,apple ,,shape4--,steam some nice tart apples4 ,when tender1 rub through a colander4 ,have two thirds of a box of gelatine soaked in just enough water to cover2 pour over it a cup and a half of boiling water2 when well dissolved1 strain and add a pint of the sifted apples sweetened to taste1 and one half cup of grated fresh or canned pineapple1 or if preferred1 one half cup of the juice of canned pineapple4 ,turn into cups previously wet in cold water1 and mold4 ,serve with a little cream4 ,canned peaches1 apricots1 and other fruit may be used the same as apples1 if preferred4 ,rub the fruit with but little juice through a colander1 and proceed as above4 ,,banana ,,dessert4--,dissolve half a box of gelatine in a half cup of warm water4 ,heat three cups of rich milk to boiling1 and add to it one cup of sugar and turn over the well-dissolved gelatine and strain4 ,let it partly cool1 and mix in three or four bananas1 sliced thin or chopped fine4 ,turn all into a mold previously wet with cold water1 and leave till hardened1 which may require several hours unless the mold be placed on ice4 ,when well molded1 turn into a glass dish1 serve with whipped cream flavored with vanilla or lemon4 ,,clear ,,dessert4--,soak a box of gelatine in a large bowl with half a cup of cold water4 ,when soft1 pour over it three pints of boiling water1 add the juice of three large lemons and two cups of sugar4 ,stir well1 strain1 and pour into molds previously wet with cold water4 ,put into the refrigerator until hardened4 ,serve with whipped cream4 ,quince1 apricot1 orange1 or pineapple juice may be substituted for lemon1 and thus a variety of desserts may be made4 ,,fruit ,,foam ,,dessert4--,soak half a package of gelatine in half a cup of cold water until soft4 ,heat to boiling two and one half cups of red raspberry1 currant1 strawberry1 or grape juice1 sweetened to taste1 and pour over the soaked gelatine4 ,stir until perfectly dissolved1 then strain1 and set the dish in ice water to cool4 ,when it is cold and beginning to thicken1 beat the whites of three eggs to a stiff froth and stir into the thickening gelatine4 ,beat thoroughly for fifteen minutes with an egg beater1 or whip till the whole is of a solid foam stiff enough to retain its shape4 ,turn into molds previously wet with cold water1 or pile roughly in large spoonfuls in a glass dish4 ,set away in the refrigerator until needed4 ,serve with a little whipped cream piled lightly around it4 ,,fruit ,,shape4--,take a quart of nicely canned red raspberries1 sweetened to taste2 turn into a colander and drain off the juice1 taking care to keep the fruit as perfect as possible4 ,put two thirds of a box of gelatine to soak in just enough of the juice to cover4 ,when the gelatine is ready1 heat the remainder of the juice to boiling and pour over it4 ,when well dissolved1 add the fruit1 turn into cups1 and mold4 ,serve with cream4 ,peaches1 strawberries1 apricots1 and other canned fruit may be used in place of the raspberries1 if preferred4 ,,gelatine ,,custard4--,soak a quarter of a box of gelatine in one fourth of a cup of cold water till soft2 then pour over it three fourths of a cup of boiling water1 and stir until dissolved4 ,beat the yolks of two eggs and three tablespoonfuls of sugar to a cream2 pour over it slowly1 stirring continuously1 a pint of boiling milk1 and cook in a double boiler until it thickens4 ,then add the gelatine mixture1 which should first be strained1 the whites of the two eggs beaten stiff1 and a little vanilla for flavoring4 ,beat all well together1 turn into molds previously wet in cold water1 and place on ice to harden4 ,serve with fruit sauce4 ,,layer ,,pudding4--,divide a package of gelatine into three portions1 and put each to soak in one third of a cup of cold water4 ,heat one and one fourths cups of water to boiling1 add the juice of one lemon and two thirds of a cup of sugar4 ,turn this slowly1 stirring well meanwhile1 over the well-beaten yolks of two eggs4 ,cook in a double boiler five minutes1 or until the mixture thickens4 ,pour the hot custard over one portion of the soaked gelatine1 and stir it until dissolved4 ,strain1 add a little grated lemon rind for flavoring1 and turn into a broad1 shallow dish to mold4 ,a square granite-ware baking tin is admirable for this purpose4 ,take one and one half cups of raspberry1 strawberry1 grape1 or currant juice1 sweetened to taste2 heat to boiling and pour over the second portion of the soaked gelatine4 ,stir till well dissolved1 strain1 and turn into a shallow mold like that containing the first portion4 ,heat one and one half cups of rich milk to boiling1 add one half cup of sugar1 and pour over the third portion of soaked gelatine4 ,strain and cool a little1 flavor with vanilla or a few chopped bananas2 or1 if preferred1 flavor the milk with cocoanut before using1 as directed on page #bih4 ,pour into a third mold like the others to cool4 ,when all are cold1 arrange in layers1 the yellow at the bottom and the white at the top4 ,the whites of the eggs may be used for meringue1 or for making a whipped cream sauce to serve with the pudding4 ,,lemon ,,jelly4--,soak one half box of gelatine in a scant cup of cold water until soft4 ,then pour over it one pint of boiling water and stir until well dissolved4 ,add one cup of sugar1 the yellow rind of one lemon1 and one half cup of lemon juice4 ,strain1 put into molds previously wet in cold water1 and place in the ice chest to harden4 ,if preferred1 the above may be cooled in a shallow dish and cut into irregular shapes to be served with a custard sauce4 ,use only the yolks of eggs in making the custard1 that it may have a rich color1 using two yolks in place of one whole egg4 ,,jelly ,,with ,,fruit4--,soak a package of gelatine in a cup of cold water until soft2 then pour over it one quart and a cup of boiling water4 ,strain1 add the juice of four lemons and twelve tablespoonfuls of sugar4 ,cool a little of the gelatine in a mold1 and as soon as set1 scatter in some nice currants or seedless raisins2 add another layer of gelatine1 and when set1 scatter in more fruit2 continue until the mold is full1 having gelatine at the top4 ,fresh fruit1 currants1 grapes1 cherries1 plums1 peaches1 etc41 may be used in place of raisins1 if preferred4 ,,orange ,,dessert4--,soak one third of a cup of gelatine in one third of a cup of cold water until soft2 then pour over it one third of a cup of boiling water4 ,add a scant cup of sugar1 the juice of one lemon1 and a cupful of orange juice and pulp4 ,set the dish containing the mixture in a pan of ice water until it begins to harden4 ,have ready the whites of three eggs well whipped1 add to the jelly1 and beat all together until light and stiff enough to drop4 ,pour into molds wet in cold water1 and lined with sections of oranges1 from which seeds and white fiber have been removed4 ,,oranges ,,in ,,jelly4--,pare divide1 and take out the seeds from four or five sweet oranges1 being careful to remove all the white rind and shreds4 ,place in a deep dish and pour over them a syrup prepared as for ,apples in ,jelly1 using the juice of a whole lemon4 ,set in the ice box over night4 ,a very little orange peel may be grated into the syrup if liked2 and if the oranges are very sweet1 less sugar will be required4 ,if one can afford to use orange juice in place of the water in making the syrup1 the dessert will be greatly improved4 ,,orange ,,jelly4--,soak one quarter of a box of gelatine until soft in just enough cold water to cover4 ,then pour over it one half cup of boiling water4 ,stir until well dissolved1 add the juice of one small lemon1 one cupful of orange juice1 and one half cup of sugar4 ,strain1 turn into molds previously wet in cold water1 and set on ice to harden4 ,strawberry1 raspberry1 and other fruit juices may be used in a similar manner4 ,,snow ,,pudding4--,soak one fourth of a box of gelatine until soft in an equal measure of cold water4 ,then pour over it one cup of boiling water1 and add one fourth of a cup of strained lemon juice and one cup of sugar2 stir till the sugar is all dissolved4 ,strain into a large china dish1 and set in ice water to cool4 ,let it stand until cold and beginning to thicken4 ,have ready the whites of three eggs beaten to a stiff froth1 and add to the gelatine as it begins to thicken2 beat all together for fifteen or twenty minutes1 until it is of a solid foam and stiff enough to hold its shape4 ,turn into molds and keep in a cool place till needed4 ,a half dozen finely sliced or chopped bananas stirred in toward the last1 makes a nice variation4 ,serve with custard sauce made with the yolks of the eggs and flavored with rose or vanilla4 ,orange1 quince1 or pineapple juice may be substituted for lemon1 for a change4 ,this dessert is best if made several hours before it is needed and set in the refrigerator to keep cold4 ,,desserts ,,with ,,crusts4 ,,recipes4 ,,apple ,,tart4--,pare and slice some quick-cooking1 tart apples1 and place them in the bottom of a pudding dish1 with a tablespoonful of water4 ,cover with a crust prepared in the following manner3 ,into a cup of thin cream stir a gill of yeast and two cups of flour2 let this become very light1 then add sufficient flour to mix soft4 ,knead for fifteen or twenty minutes very thoroughly1 roll evenly1 and cover the apples2 put all in a warm place until the crust has become very light1 then bake4 ,if the apples do not bake easily1 they may be partially cooked before putting on the crust4 ,dish so that the fruit will be uppermost1 and serve cold with cream and sugar1 cocoanut sauce1 or mock cream4 ,,gooseberry ,,tart4--,fill a pudding dish with well prepared green gooseberries1 adding a tablespoonful or two of water4 ,cover with a crust as for ,apple ,tart1 and when light1 bake in a moderately quick oven4 ,cut the crust into the required number of pieces1 and dish with gooseberries heaped on top4 ,serve cold with sugar and cream4 ,,cherry ,,tart4--,prepare the same as for ,apple ,tart1 with stoned cherries1 only omitting the water1 as the cherries will be sufficiently juicy of themselves4 ,if the fruit is very juicy1 sprinkle a tablespoonful of flour over it before putting on the crust4 ,plum and peach tart may be made in the same manner1 and are both very nice4 ,,strawberry ,,and ,,other ,,fruit ,,shortcakes4--,beat together one cup of thin cream1 slightly warmed1 a tablespoonful of yeast1 and two small cups of flour4 ,set in a warm place till very light4 ,add sufficient warm flour to mix soft1 and knead thoroughly for fifteen or twenty minutes4 ,divide into two equal portions1 and roll into sheets about one half inch in thickness1 making the center a very little thinner than the edges1 so that when risen1 the center will not be highest4 ,place in tins1 and set in a warm place until perfectly risen1 or until they have doubled their first thickness4 ,bake quickly4 ,when cold1 spread one cake with fruit1 and cover with the other4 ,if the fruit is large1 it may be chopped fine with a knife1 or mashed with a spoon4 ,a little lemon juice added to peaches is an addition for shortcake4 ,,banana ,,shortcake4--,prepare the crust as previously directed4 ,fill with sliced bananas1 for every three of which add the juice of one orange1 a little of the grated rind1 and a half cup of sugar4 ,,lemon ,,shortcake4--,prepare the crust as for ,fruit ,shortcake4 ,for the filling1 grate the yellow portion only of the lemon1 and squeeze the juice into a bowl2 add a cupful of sugar4 ,braid a tablespoonful of flour smooth with two tablespoonfuls of water1 add enough boiling water1 stirring well meanwhile1 to make a teacupful4 ,add this to the other ingredients1 beat well together1 and place the bowl in a basin of boiling water or over the teakettle4 ,cook until about as thick as boiled custard4 ,fill this between the shortcakes and serve4 ,,berry ,,shortcake ,,with ,,prepared ,,cream4--,prepare the shortcake as previously directed4 ,sweeten the berries and spread on the lower crust1 then pour over them a cream prepared as follows1 and add top crust3-- ,,cream4--,heat one half cup of milk and the same of thin cream to boiling1 add two tablespoonfuls of sugar1 and thicken with one teaspoonful of cornstarch rubbed smooth in a little cold milk4 ,turn the hot sauce over the beaten white of two eggs1 stirring rapidly meanwhile1 until the egg is thoroughly mingled with the whole4 ,allow it to become cold before using4 ,,raised ,,pie4--,prepare the dough as for shortcake4 ,divide in two portions1 spread one on the tin1 and cover with a layer of easy-cooking tart apples sliced in eighths4 ,put two or three spoonfuls of rather thick sweet cream over the apples1 and cover with the top crust4 ,let the crusts rise until very light1 and bake4 ,peaches may be used in the same manner4 ,,baked ,,apple ,,loaf4--,prepare some dough as for buns on page #cdg1 leaving out the sugar1 and when ready for the last melding1 cut it into three portions4 ,put some flour on the bread board1 mold the dough well1 and roll as thin as pie crust in such shape as will fit a shallow baking tin4 ,spread over the tin1 and cover the dough with a layer of easy-cooking1 sour apples sliced very thin1 or with very stiff apple marmalade4 ,cover this with a second layer of dough1 then add another layer of apples1 and cover with the third portion of the dough4 ,pinch the edges of the dough well together1 let the loaf rise till very light1 then bake4 ,eat cold with sugar and cream4 ,if the apples will not cook quickly1 they may be first steamed until nearly tender4 ,if the crust appears too hard when taken from the oven1 cover with a wet napkin and allow it to steam for a little time until softened4 ,,custard ,,puddings4 ,very much depends upon the baking in all puddings made with milk and eggs4 ,a custard pudding made with one egg1 and slowly baked1 will be much thicker and nicer than one made with more eggs1 baked in too hot an oven4 ,a custard pudding baked too quickly or too long will have the eggs mixed with the farinaceous substance and the milk turned to whey1 while one more carefully baked will have eggs and milk formed into a thick custard on the top4 ,custard puddings and all other baked puddings which require to be cooked slowly1 are best cooked in an earthen dish set in the oven in a pan of hot water1 and baked only till the pudding is set4 ,if it is desirable to use with eggs any ingredient which requires a lengthy cooking1 it is much better to cook it partially before adding the eggs4 ,many custard desserts are much more dainty and more easily served when cooked in cups than when baked in a large dish4 ,the blue willow pattern stoneware cups and the blue and white ,japanese ware are very suitable for this purpose4 ,when cooking1 set the cups1 allowing one for each person1 in the oven in a dripping pan containing hot water1 and bake4 ,serve without removing from the cups4 ,if desired to stir beaten eggs into heated milk1 add a few spoonfuls of cold milk to the eggs1 and pour the mixture1 a little at a time1 into the hot milk1 taking care to stir it constantly4 ,a nice way to flavour custards and meringues for custard puddings is to beat fruit jelly with the whites of the eggs2 red raspberry1 quince1 and pineapple jellies give especially nice flavours4 ,,recipes4 ,,apple ,,custard4--,bake good tart apples2 when done1 remove the pulp1 and rub through a sieve2 sweeten1 and flavour with grated pineapple or grated orange or lemon rind4 ,put in a glass dish1 and cover with a plain custard prepared as directed on page #cbh4 ,bits of jelly may be scattered over the top of the custard4 ,,apple ,,custard ,,no4 #b4--,peel1 halve1 and core eight or ten medium-sized sour apples4 ,have prepared a syrup made with a cup of water1 the juice of one lemon1 a little grated rind1 and a half cup of sugar4 ,when the sugar is dissolved1 add the fruit1 and simmer till tender but not fallen to pieces4 ,skim out the apples1 draining thoroughly1 and lay them in a glass dish4 ,boil up the syrup until thick1 and poor it over the apples4 ,make a soft boiled custard with a pint of milk1 yolks of three eggs1 and two tablespoonfuls of sugar4 ,when cold1 spread over the apples2 whip the whites to a stiff froth1 flavor with lemon1 and pile irregularly upon the top4 ,brown lightly in the oven4 ,,apple ,,custard ,,no4 #c4--,pare and remove the cores from a dozen tart apples1 and fill the cavities with black raspberry1 quince1 or grape jelly4 ,put them in a covered baking dish with a tablespoonful of water1 and steam in the oven till tender but not fallen to pieces4 ,then cover the apples with a raw custard made by cooking two tablespoonfuls of flour rubbed smooth with a little milk1 in a quart of milk1 till just thickened1 and adding1 when cold1 the yolks of two eggs well beaten with two heaping tablespoonfuls of sugar1 and lastly the whites of the eggs whipped to a stiff froth4 ,bake in a dish set in a pan of hot water1 until the custard has set1 but not till it separates4 ,,apple ,,cornstarch ,,custard4--,cover the bottom of a small earthen-ware pudding dish an inch or more in depth with apples stewed until very dry1 sweetened and flavored with a teaspoonful of rose water4 ,heat a cup of milk to boiling1 and stir into it a tablespoonful of cornstarch rubbed smooth in a little cold milk1 and one fourth cup of sugar2 cook until thickened1 then add the yolk of one egg1 and pour the whole over the apple4 ,meringue the top with the white of the egg beaten stiff with a tablespoonful of sugar1 and flavored with a little rose water4 ,,apple ,,and ,,bread ,,custard4--,for this is required one cup of finely rolled bread crumbs1 two eggs1 one half cup of sugar1 one cup minced sour apples1 and one quart of milk4 ,beat the sugar and yolks together1 add the milk1 bread1 and fruit1 and lastly the well-beaten whites of the eggs4 ,bake in a dish set in a pan of hot water till firm but not dry4 ,,almond ,,cornstarch ,,pudding4--,blanch one and one half ounces of sweet almonds1 and reduce them to a paste as directed on page #bih2 or if obtainable1 almondine may be used instead of the prepared almonds4 ,heat a quart of milk1 and while boiling1 stir into it four tablespoonfuls of cornstarch which has been braided smooth with a little cold milk2 let it thicken over the fire1 stirring all the time4 ,then add two tablespoonfuls of thick1 sweet cream4 ,lastly1 stir in two or three well-beaten eggs and a tablespoonful of rose water4 ,let it come just to the boiling point1 and remove from the stove4 ,keep in a cold place till needed4 ,serve with hot mock cream or with grape pulp as dressing4 ,,almond ,,cream4--,heat a pint of milk1 and when boiling stir into it two tablespoonfuls of cornstarch rubbed smooth in a little cold milk1 also one fourth cup of sugar and three tablespoonfuls of almondine4 ,cook until thickened1 and pour it1 stirring constantly meanwhile1 over the beaten whites of two eggs4 ,set on ice to cool1 and serve with grape pulp as dressing4 ,a cupful of blanched and chopped almonds may be used instead of almondine if that is not obtainable4 ,the pudding will then require an additional one fourth cup of sugar4 ,,apple ,,charlotte4--,take three cups of nicely stewed tart apples which have been beaten smooth or rubbed through a colander and sweetened to taste4 ,if the sauce is thin and very juicy1 place it upon the range1 and simmer slowly till it is of the consistency of thick marmalade or jelly4 ,add to the apples four tablespoonfuls of grated fresh or canned pineapple for flavoring4 ,remove the hard crusts from slices of light whole-wheat bread1 spread them quite thickly with the prepared apple1 and pack in layers in a pudding mold4 ,cover with a simple custard made of a quart of milk1 three tablespoonfuls of sugar1 and two eggs4 ,let it stand half an hour1 then bake4 ,do not press the bread or beat it after the custard is turned on1 as that will be likely to make the pudding heavy4 ,other fruit marmalade may be used in place of the apple preparation if preferred4 ,,banana ,,custard4--,prepare a custard as directed for ,plain ,custard with a quart of milk1 two well-beaten eggs1 four tablespoonfuls of sugar1 and one of cornstarch4 ,when the custard is cool1 pour it over four thinly sliced yellow bananas1 over which a tablespoonful of sugar and a teaspoonful of water have been sprinkled4 ,serve cold4 ,,boiled ,,custard4--,beat thoroughly together one pint of milk1 two eggs1 and a tablespoonful or two of sugar1 until thoroughly mingled4 ,turn the mixture into a double boiler1 and cook until the custard is set4 ,,boiled ,,custard ,,bread ,,pudding4--,crumble enough of the soft portion of stale whole-wheat bread to lightly fill a pint bowl4 ,heat a pint of milk to boiling4 ,stir into it1 as soon as it boils1 two eggs1 yolks and whites well beaten separately1 two heaping tablespoonfuls of sugar1 a little grated lemon rind1 and the light bread crumbs2 stir rapidly till the whole thickens1 pour into a deep dish1 and when cold1 dot the top with bits of currant or cranberry jelly4 ,,bread ,,and ,,fruit ,,custard4--,take for this1 two cups of grated bread crumbs1 two cups of finely chopped tart apples1 one cup of ,english currants or stoned raisins1 mixed with a very little chopped citron for flavor1 two tablespoonfuls of sugar1 three cups of milk1 and two eggs4 ,beat the yolks of the eggs and the sugar together1 then add the milk1 bread1 fruit1 and lastly the well-beaten whites of the eggs4 ,bake in a dish set within a pan of hot water1 until the custard is set4 ,,bread ,,custard ,,pudding4--,take one cup of finely powdered bread crumbs1 one half cup of sugar1 one quart of milk1 and the beaten yolks of three eggs and whites of two4 ,mix the bread and milk1 and when well softened1 add the beaten yolks1 sugar1 and lastly the well-beaten whites2 beat all together thoroughly1 season with a little grated lemon rind2 place the pudding dish in the oven in a pan of hot water1 and bake till firm and lightly brown4 ,take from the oven1 cover the top with a layer of apple marmalade made without sugar1 or with some tart fruit jelly2 add to this a meringue made of the white of the remaining egg and a tablespoonful of sugar1 beaten to a stiff froth1 and place in the oven a moment to brown lightly4 ,fresh fruit1 strawberries1 raspberries1 chopped peaches1 currants1 cherries1 or shredded oranges are equally as good as the marmalade or jelly for the top dressing1 and may be used to vary this pudding in a number of different ways4 ,canned fruits1 if well drained from juice1 especially apricots and peaches1 are excellent for this purpose4 ,a cocoanut custard pudding may be made of the above by flavoring the milk before using1 with two tablespoonfuls of desiccated cocoanut ,another variety still may be made by adding to the first recipe half a cup of ,zante currants and the same of seedless raisins1 or a half cup of finely shredded1 tender citron4 ,,bread ,,and ,,fig ,,pudding4--,put together two cups of finely grated bread crumbs1 two cups of milk1 one cup of finely chopped figs previously steamed or cooked1 one fourth cup of sugar1 and lastly1 two well-beaten eggs4 ,bake in a moderate oven till the custard is set4 ,,bread ,,and ,,apricot ,,pudding4--,fill a pudding dish with alternate layers of bread crumbs and canned apricots well drained from juice4 ,pour over it a custard made with two eggs1 one half cup of sugar1 and a pint of milk4 ,bake one half hour1 or only until the custard is set4 ,canned peaches1 to which a teaspoonful of lemon juice has been added after draining1 may be used in place of apricots4 ,,caramel ,,custard4--,turn one fourth of a cup of sugar into a stewpan1 and stir it over the fire until it becomes liquid and brown4 ,scald a cup and a half of milk1 and add the browned sugar4 ,beat two eggs thoroughly1 add to them one half cup cold milk1 and turn the mixture slowly1 stirring constantly that no lumps form1 into the scalding milk2 continue to stir until the custard thickens4 ,set away to cool1 and serve in glasses4 ,,carrot ,,pudding4--,take two cups of carrots1 boiled tender and rubbed through a colander1 one pint of milk1 two thirds of a cup of sugar1 and two well beaten eggs4 ,flavor with vanilla1 and having beaten all well together1 turn into an earthen pudding dish1 set the dish in a pan of hot water1 and place in the oven4 ,bake only till the custard sets4 ,,cocoanut ,,cornstarch ,,pudding4--,simmer a cupful of grated cocoanut in a quart of milk for twenty minutes4 ,strain the milk to remove the cocoanut1 adding enough more milk to make a full quart4 ,with a small portion of it braid smoothly one and one half tablespoonfuls of cornstarch or rice flour1 and put the remainder in a saucepan over the fire4 ,when the milk is boiling1 add the cornstarch1 stirring constantly until it thickens2 then remove from the fire and cool4 ,next add two tablespoonfuls of sugar and two well-beaten eggs4 ,bake in a moderate oven1 in a dish set in a pan of hot water1 until the custard is well set4 ,,cocoanut ,,custard4--,flavor a pint of milk with cocoanut1 add a tablespoonful of sugar and two well-beaten eggs1 and boil till set in a double boiler or a bowl set in a dish of boiling water4 ,richer custards may be made by using three or four eggs1 but the richer the custard the more likely it is to curdle and become watery1 as well as being less wholesome4 ,,coconut ,,rice ,,custard4--,flavor one quart of milk quite strongly with coconut1 as previously directed4 ,add to it one and one half cups of boiled rice1 one cup of raisins1 one half cup of sugar1 and lastly three well-beaten eggs4 ,set the pudding dish in a pan of hot water1 and bake till the custard is well set4 ,,corn ,,meal ,,pudding4--,heat a quart of milk lacking two thirds of a cupful1 to boiling4 ,moisten three tablespoonfuls of nice granulated corn meal with the two thirds of a cup of milk1 and stir gradually into the boiling milk4 ,let it boil up until set1 turn into a double boiler1 and cook for an hour4 ,then add a tablespoonful of thick sweet cream1 one half a cup of molasses or sugar1 a quart of cold milk1 a little salt if desired1 and lastly1 two well-beaten eggs4 ,mix thoroughly4 ,pour into a pudding dish and bake one hour4 ,a cup of currants or seeded raisins may be used to give variety4 ,,corn ,,meal ,,pudding ,,no4 #b4--;,crumble cold corn puffs or corn cake to make a cupful2 add a pint of sweet milk1 three teaspoonfuls of sugar1 the yolks of two eggs and the white of one1 and bake slowly in a dish set inside a pan of hot water for an hour4 ,,corn ,,meal ,,and ,,fig ,,pudding4--,beat together a scant cup of best sifted corn meal with a cupful of molasses1 and stir the mixture gradually into a quart of boiling milk4 ,cook ten or twelve minutes1 or until well thickened1 then set aside to cool4 ,add a cupful of finely chopped figs1 one and two thirds cups of cold milk1 part cream if it can be afforded1 and when the mixture is cool1 add two well-beaten eggs4 ,pour into a pudding dish and bake in a moderate1 steady oven for three or more hours2 the longer the better4 ,when the pudding has baked an hour1 pour over it a cupful of cold milk4 ,do not stir the pudding1 but allow the milk to soak in gradually1 a pint of finely sliced or chopped sweet apples may be used in place of figs for variety1 or if preferred1 both may be omitted4 ,,cornstarch ,,meringue4--,heat one and one half pints of milk to boiling1 and then stir in gradually two tablespoonfuls of cornstarch which has been previously rubbed smooth in a little cold milk4 ,when the starch has thickened1 allow it partially to cool1 and then add1 stirring continuously meanwhile1 the yolks of two eggs which have been previously well beaten with three table spoonfuls of sugar4 ,let the whole simmer for a minute or two longer1 turn into a dish1 meringue with the whites of the eggs1 and when cold1 dot with lumps of strawberry jelly4 ,,cracked ,,wheat ,,pudding4--,beat two cups of cold steamed cracked wheat in two cups of rich milk until so thoroughly mingled that no lumps remain4 ,add one cup of canned sweet cherries well drained from juice1 one half cup of sugar1 and two eggs1 whites and yolks beaten separately4 ,bake in a slow oven till the custard is set4 ,,cup ,,custard4--,into four cups of milk stir the yolks of three eggs and one whole one well beaten4 ,add four tablespoonfuls of sugar1 and strain the mixture into cups2 place these in a dripping pan full of hot water1 grate a little lemon rind over the top of each1 and bake in a moderate oven4 ,if preferred1 the milk may be first flavoured with cocoanut4 ,it is also better to have the milk nearly hot when stirring in the egg4 ,half a cupful of the milk should be reserved to add to the egg before turning into the heated portion4 ,,farina ,,custard4--,flavor a quart of milk with cocoanut as directed on page #bih4 ,cook two tablespoonfuls of farina in the flavored milk for twenty minutes1 in a double boiler2 then set aside to cool4 ,when nearly cold1 add two tablespoonfuls of sugar and the well-beaten yolks of two eggs4 ,beat all together very thoroughly1 and lastly stir in the whites of the eggs which have been previously beaten to a stiff froth4 ,bake in one dish set inside another filled with hot water1 just long enough to set the custard4 ,serve cold4 ,,farina ,,pudding4--,take a cup of cold cooked farina and soak it in four cups of milk until there are no lumps1 or rub through a colander2 add two well-beaten eggs1 one scant cup of sugar and one cup of raisins2 bake in a moderate oven until the custard is well set4 ,,floating ,,island4--,make a custard of a pint of milk flavored with cocoanut1 and the yolks of three eggs2 sweeten to taste1 and steam in a double boiler4 ,when done1 turn into a glass dish4 ,have the whites of the eggs whipped to a stiff froth1 and drop for a few seconds on the top of a pan of scalding hot water1 turning so that both sides may be alike coagulated but not hardened2 skim off1 and put in islands on the top of the custard4 ,when quite cold1 drop bits of different colored jellies on the islands1 and keep in a cool place till needed4 ,or put a spoonful of fruit jelly in the bottom of small glasses1 and fill with the custard with a spoonful of the white on top4 ,,fruit ,,custard4--,heat a pint of red raspberry1 strawberry1 or currant juice to boiling1 and stir into it two tablespoonfuls or cornstarch rubbed smooth in a little cold water4 ,stir constantly until thickened1 then add half a cup of sugar1 or less if the fruit juice has been sweetened2 take from the fire and stir in the stiffly beaten whites of three eggs1 stirring all the time so that the hot mixture will coagulate the egg4 ,make a custard of a pint of milk1 the yolks of the three eggs1 and three tablespoonfuls of sugar4 ,when done1 set on the ice to cool4 ,dish in a glass dish when cold1 placing the fruit mixture by spoonfuls on top1 and serve4 ,,graham ,,grits ,,pudding4--,heat two cups of milk in a double boiler4 ,when boiling1 stir in one cup of ,graham grits moistened with one cup of cold milk4 ,cook for an hour and a half in a double boiler1 then remove from the fire and cool4 ,add three tablespoonfuls of sugar1 three fourths of a cup of finely chopped apples1 and one fourth of a cup of chopped raisins1 and two well-beaten eggs4 ,bake three fourths of an hour in a moderate oven4 ,,ground ,,rice ,,pudding4--,simmer a few pieces of thinly cut lemon rind or half a cup of cocoanut1 very slowly in a quart of milk for twenty minutes1 or until the milk is well flavored4 ,strain the milk through a fine strainer to remove the lemon rind or cocoanut1 and put into a saucepan to boil4 ,mix four large tablespoonfuls of ground rice smooth with a little cold milk1 and add to the boiling milk4 ,cook until the whole has thickened1 then set aside to cool4 ,when nearly cold1 add two tablespoonfuls of sugar and two well-beaten eggs4 ,bake in a gentle oven in a dish placed in a pan of hot water1 until the whole is lightly browned4 ,,lemon ,,pudding4--,grate the rind of one lemon2 soften one pint of bread crumbs in one quart of sweet milk1 add the yolks of two eggs1 and half a cup of sugar mixed with grated lemon rind4 ,bake twenty minutes4 ,beat to a froth the whites of the eggs1 the juice of the lemon1 and half a cup of sugar4 ,spread over the top1 and return to the oven for five minutes4 ,this may be baked in cups if preferred4 ,,lemon ,,cornstarch ,,pudding4--,beat the yolks of two eggs in a pudding dish2 add a cupful of sugar2 dissolve four tablespoonfuls of cornstarch in a little cold water1 stir it into two teacupfuls of actively boiling water2 when thickened1 add the juice of two lemons with a little grated peel2 turn over the eggs and sugar1 beating well to mix all together1 and bake about fifteen minutes4 ,if desired1 the beaten whites of the eggs may be used to meringue the top4 ,serve either cold or hot4 ,,lemon ,,cornstarch ,,pudding ,,no4 #b4--,mix together one half cup of cornstarch1 one half cup of sugar1 the juice and a portion of the grated rind of one medium-sized lemon4 ,add to these ingredients just enough cold water to dissolve thoroughly1 then pour boiling water over the mixture until it becomes thickened and looks transparent4 ,stir continuously and boil for a few minutes until the starch is cooked4 ,take from the fire1 and add gradually1 with continuous stirring1 the well-beaten yolks of three eggs4 ,whip the whites of the eggs with a teaspoonful of quince jelly to a stiff froth1 and pour over the pudding2 then brown in the oven4 ,orange juice with a very little of the grated rind1 or pineapple juice may be substituted for the lemon1 if preferred4 ,,macaroni ,,pudding4--,break sufficient macaroni to make a pint in inch lengths1 put into a double boiler1 turn over it three pints of milk1 and cook until tender4 ,turn into a pudding dish1 add a pint of cold milk1 two thirds of a cup of sugar1 one egg1 and the yolks of two others well beaten4 ,bake from twenty minutes to one half hour4 ,when done1 cool a little1 spread the top with some mashed fresh berries or grape marmalade1 and meringue with the whites of the eggs and a tablespoonful of sugar4 ,,molded ,,rice ,,or ,,snow ,,balls4--,steam a pint of well-cleaned rice until tender1 as directed on page #ii1 and tarn ,into cups previously wet in cold water1 to mold4 ,when perfectly cold1 place in a glass dish1 and pour over them a cold custard made of a pint of milk1 half a cup of sugar1 a teaspoonful of cornstarch1 and one egg4 ,or1 if preferred1 the rice balls may be served in individual dishes with the custard sauce1 or with a dressing of fruit juice4 ,,orange ,,float4--,heat one quart of water1 the juice of two lemons1 and one and one half cupfuls of sugar4 ,when boiling1 stir into it four tablespoonfuls of cornstarch rubbed smooth in a very little water4 ,cook until the whole is thickened and clear4 ,when cool1 stir into the mixture five nice oranges which have been sliced1 and freed from seeds and all the white portions4 ,meringue1 and serve cold4 ,,orange ,,custard4--,turn a pint of hot milk over two cups of stale bread crumbs and let them soak until well softened3 add the yolks of two eggs1 and beat all together until perfectly smooth2 add a little of the grated rind and the juice of three sweet oranges1 and sugar to taste4 ,lastly add the whites of the eggs beaten to a stiff froth1 turn into cups1 which place into a moderate oven in a pan of hot water1 and bake twenty minutes1 or until the custard is well set but not watery4 ,,orange ,,pudding4--,pare and slice six sweet ,florida oranges1 removing the seeds and all the white skin and fibers4 ,place in the bottom of a glass dish4 ,make a custard by stirring two table spoonfuls of cornstarch braided with a little milk into a pint of boiling milk1 and when thickened1 adding gradually1 stirring constantly meanwhile1 one egg and the yolk of a second egg well beaten with one fourth cup of sugar4 ,when partially cool1 pour over the oranges4 ,whip the white of the second egg to a stiff froth with one fourth cup of sugar which has been flavored by rubbing over some orange peel1 and meringue the top of the pudding4 ,fresh strawberries1 raspberries1 or peaches may be substituted for oranges in making this dessert1 if preferred4 ,,peach ,,meringue4--,to every pint of stewed or canned peaches1 sweetened to taste1 stir in the beaten yolks of two eggs4 ,bake in a deep pudding dish fifteen minutes1 then cover with the whites of the two eggs beaten till very light with two tablespoonfuls of sugar4 ,brown in the oven1 and serve cold with whipped cream4 ,for peaches1 substitute any other stewed fruit desired4 ,,picnic ,,pudding4--,thicken a pint of strawberry or raspberry juice1 sweetened to taste1 with two tablespoonfuls of corn starch1 as for ,fruit ,custard4 ,turn into the bottom of cups previously wet with cold water1 or a large mold1 as preferred4 ,in a second dish heat to boiling a pint of milk1 flavored with cocoanut1 to which a tablespoonful of sugar has been1 added4 ,stir into it two tablespoonfuls of cornstarch rubbed smooth in a little cold milk1 and cook thoroughly4 ,when done1 cool slightly and turn into the molds on the top of the pink portion1 which should be sufficiently cool so that it will not mix4 ,a third layer may be added by cooking two tablespoonfuls of cornstarch and one of sugar1 rubbed smooth in a little milk1 in a pint of boiling milk1 and stirring in1 just as it is taken from the stove1 the well-beaten yolks of two eggs4 ,,plain ,,cornstarch ,,pudding4--,heat to boiling a pint and a half of milk1 with a few bits of the yellow rind of a lemon to flavor it4 ,while the milk is heating1 rub four large spoonfuls of cornstarch to a cream with half a cup of cold milk2 beat well together the yolks of three eggs1 three tablespoonfuls of sugar1 and half a cup of cold milk1 and whip the whites of the eggs to a stiff froth4 ,when the milk is actively boiling1 remove the bits of lemon rind with a skimmer1 and stir in the starch mixture2 stir constantly and boil three or four minutes--until the starch is well cooked2 then add gradually1 stirring well meanwhile1 the yolks and sugar4 ,remove from the fire1 and stir the beaten whites lightly through the whole4 ,serve with a dressing of fruit juice or fruit syrup2 if in the season of fresh berries1 the pudding may be dressed with a few spoonfuls of mashed strawberries1 raspberries1 or currants4 ,,plain ,,custard4--,heat a pint of milk to boiling1 and stir in a tablespoonful of cornstarch nabbed smooth in a little milk2 let the milk and starch boil together till they thicken2 then cool and add one well-beaten egg and two tablespoonfuls of sugar4 ,cook in the oven in a dish set inside another filled with hot water1 or in a double boiler4 ,the milk may be previously flavored with orange1 lemon1 or cocoanut4 ,,prune ,,pudding4--,heat two and one half cups of milk to boiling1 then stir in gradually a heaping tablespoonful of cornstarch which has been rubbed smooth in a little cold milk2 let this boil and thicken for a minute1 then remove from the fire4 ,when cool1 add three well-beaten eggs1 two tablespoonfuls of sugar1 and a cupful of prunes which have been stewed1 then drained of all juice1 the stones removed1 and the prunes chopped fine4 ,pour into a pudding dish and bake twenty minutes4 ,serve with or without cream4 ,,prime ,,whip4--,sift through a colander some stewed sweet ,california prunes which have been thoroughly drained from juice1 and from which the stones have been removed4 ,beat the whites of three eggs to a stiff froth1 and add two cups of the sifted prunes2 beat all together thoroughly2 turn into a pudding dish1 and brown in the oven fifteen minutes4 ,serve cold1 with a little cream or custard for dressing4 ,almond sauce also makes an excellent dressing4 ,,rice ,,apple ,,custard ,,pudding4--,pare1 and remove the cores without dividing from a sufficient number of apples to cover the bottom of a two-quart pudding dish4 ,fill the cavities of the apples with a little grated lemon rind and sugar1 and put them into the oven with a tablespoon of water on the bottom of the dish4 ,cover1 and steam till the apples are tender1 but not fallen to pieces4 ,then pour over them a custard made with two cups of boiled rice1 a quart of milk1 half a cup of sugar1 and two eggs4 ,,rice ,,custard ,,pudding4--,take one and one half cups of nicely steamed rice1 four tablespoonfuls of sugar1 and a pint of milk2 heat to boiling in a saucepan4 ,then stir in very carefully the yolk of one egg and one whole egg1 previously well beaten together with a few spoonfuls of milk reserved for the purpose4 ,let the whole boil up till thickened1 but not longer1 as the custard will whey and separate4 ,when partly cool1 flavor with a little vanilla or lemon1 turn into a glass dish1 and meringue with the white of the second egg beaten to a stiff froth4 ,cold steamed rice may be used by soaking it in hot milk until every grain is separate4 ,,rice ,,snow4--,into a quart of milk heated to boiling1 stir five tablespoonfuls of rice flour previously braided with a very little cold milk2 add one half cup of sugar4 ,let the whole boil up together till well cooked and thickened2 then remove from the stove1 and stir in lightly the beaten whites of four eggs4 ,mold1 and serve cold with foam sauce4 ,,rice ,,snow ,,with ,,jelly4--,steam or bake a teacupful of best rice in milk until the grains are tender4 ,pile it up on a dish roughly4 ,when cool1 lay over it squares of jelly4 ,beat the whites of two eggs and one third of a cup of sugar to a stiff froth1 and pile like snow over the rice4 ,serve with cream sauce4 ,,rice ,,with ,,eggs4--,steam rice as previously directed1 and when sufficiently cooked1 stir into half of it while hot1 the yolks of one or two eggs well beaten with a little sugar4 ,into the other half1 the whites of the eggs1 sweetened and beaten to a stiff froth1 may be lightly stirred while the rice is still hot enough to set the eggs4 ,serve with the yellow half in the bottom of the dish1 and the white part piled on top covered with whipped cream flavored with lemon or vanilla4 ,,snow ,,pudding4--,heat one half pint each of water and milk together1 to boiling1 stir into this a tablespoonful of cornstarch rubbed smooth in a little cold milk1 and cook for five minutes4 ,cool partially and add the whites of two well-beaten eggs4 ,turn into molds and set in the ice box to cool4 ,serve with a cream made by stirring into a half pint of boiling milk the yolks of two eggs1 a teaspoonful of cornstarch rubbed smooth in a little cold milk1 and half a cup of sugar4 ,cook until well thickened4 ,cool and flavor with a little lemon or vanilla4 ,or1 if preferred1 serve with a dressing of fruit juice4 ,,steamed ,,custard4--,heat a pint of milk1 with which has been well beaten two eggs and one third of a cup of sugar1 in a double boiler until well thickened4 ,when done1 turn into a glass dish1 and grate a little of the yellow rind of lemon over the top to flavor4 ,if desired to have the custard in cups1 remove from the fire when it begins to thicken1 turn into cups1 and finish in a steamer over a kettle of boiling water4 ,,strawberry ,,charlotte4--,fit slices of nice plain buns 7those made according to recipe on page #cdg are nice for this7 in the bottom of a pudding dish1 and cover with a layer of hulled strawberries2 add another layer of the buns cut in slices1 a second layer of strawberries1 and then more slices of buns4 ,make a custard in the following manner3 ,heat a scant pint of milk to boiling in the inner cup of a double boiler1 and stir into it gradually1 beating thoroughly at the same time1 an egg which has been previously well beaten with half a cup of sugar1 a teaspoonful of cornstarch1 and a spoonful or two of milk until perfectly smooth4 ,cook together in the double boiler until well set4 ,cool partially1 and pour over the buns and strawberries4 ,place a plate with a weight upon it on the top of the charlotte1 and set away to cool4 ,,pop ,,corn ,,pudding4--,take a scant pint of the pop corn which is ground and put up in boxes1 or if not available1 freshly popped corn1 rolled fine1 is just as good4 ,add to it three cups of new milk1 one half cup of sugar1 two whole eggs and the yolk of another1 well beaten4 ,bake in a pudding dish placed inside another filled with hot water1 till the custard is set4 ,cover with a meringue made of the remaining white of egg1 a teaspoonful of sugar1 and a sprinkling of the pop corn4 ,,sago ,,custard ,,pudding4--,put one half cup of sago and a quart of rich milk into the inner cup of a double boiler1 or a basin set inside a pan of boiling water1 and let it simmer until the sago has thickened the milk and become perfectly transparent4 ,allow it to cool1 then add a cup of sugar1 two well-beaten eggs1 and a little of the grated rind of a lemon4 ,turn into a pudding dish1 and bake only till the custard has set4 ,,sago ,,and ,,fruit ,,custard ,,pudding4--,soak six table spoonfuls of sago in just enough water to cover it1 for twenty minutes4 ,meanwhile pare and remove the cores from half a dozen or more tart apples1 and fill the cavities with a mixture of grated lemon rind and sugar4 ,place the apples in the bottom of a pudding dish1 with a tablespoonful of water2 cover1 and set in the oven to bake4 ,put the soaked sago with a quart of milk into a double boiler4 ,let it cook until the sago is clear and thick2 then add three fourths of a cup of sugar and two well-beaten eggs4 ,pour the sago custard over the apples1 which should be baked tender but not mushy4 ,put the pudding dish in the oven in a pan of hot water1 and bake till the custard is well set4 ,serve cold4 ,,snowball ,,custard4--,flavor a pint of milk by sleeping in it three or four slices of the yellow rind of a lemon for twenty minutes or more4 ,skim out the rind2 let the milk come to the boiling point1 and drop into it the well-beaten whites of two eggs1 in tablespoonfuls1 turning each one over carefully1 allowing them to remain only long enough to become coagulated but not hardened1 and then place the balls upon a wire sieve to drain4 ,afterward stir into the scalding milk the yolks of the eggs and one whole one well beaten1 together with two tablespoonfuls of sugar4 ,stir until it thickens4 ,pour this custard into a glass dish1 and lay the white balls on top4 ,,tapioca ,,custard4--,soak a cup of pearl tapioca over night in sufficient water to cover4 ,when ready to prepare the custard1 drain off the water if any remain1 and add one quart of milk to the tapioca2 place in a double boiler and cook until transparent2 then add the well-beaten yolks of three eggs or the yolks of two and one whole one1 mixed with three fourths of a cup of sugar4 ,let it cook a few minutes1 just long enough for the custard to thicken and no more1 or it will whey and be spoiled2 flavor with a little vanilla and turn into a glass dish4 ,cover the top with the whites beaten stiffly with a tablespoonful of sugar1 and dot with bits of jelly1 or colored sugar prepared by mixing sugar with cranberry or raspberry juice and allowing it to dry4 ,for variety1 the custard may be flavored with grated lemon rind and a tablespoonful of lemon juice whipped up with the whites of the eggs1 or other flavor may be dispensed with1 and the meringue flavored by beating with a tablespoonful of quince jelly with the whites of the eggs4 ,,tapioca ,,pudding4--,soak a cupful of tapioca over night in just enough water to cover4 ,in the morning1 add to it one quart of milk1 and cook in a double boiler until transparent4 ,add three eggs well beaten1 one half cup of sugar1 one half cup of chopped raisins1 and a very little chopped citron4 ,bake till the custard is set4 ,serve warm or cold as preferred4 ,,vermicelli ,,pudding4--,flavor two and one half cups of milk with lemon as directed on page #bbi4 ,drop into it1 when boiling1 four ounces of vermicelli1 crushing it lightly with one hand while sprinkling it in1 and stir to keep it from gathering in lumps4 ,let it cook gently in a double boiler1 stirring often until it is tender and very thick4 ,then pour it into a pudding dish1 let it cool1 and add a tablespoonful of rather thick sweet cream if you have it 7it does very well without71 half a cup of sugar1 and lastly1 two well-beaten eggs4 ,bake in a moderately hot oven till browned over the top4 ,,white ,,custard4--,beat together thoroughly one cup of milk1 the whites of two eggs1 one tablespoonful of sugar1 and one and one half tablespoonfuls of almondine4 ,turn into cups and steam or bake until the custard is set4 ,,white ,,custard ,,no4 #b4--;,cook a half cup of farina in a quart of milk in a double boiler1 for an hour4 ,remove from the stove1 and allow it to become partially cool1 then add one half cup of sugar1 the whites of two eggs1 and one half the yolk of one egg4 ,turn into a pudding dish1 and bake twenty minutes or until the custard is well set4 ,,steamed ,,pudding4 ,the following precautions are necessary to be observed in steaming puddings or desserts of any sort3-- #a4 ,have the water boiling rapidly when the pudding is placed in the steamer1 and keep it constantly boiling4 #b4 ,replenish1 if needed1 with boiling water1 never with cold4 #c4 ,do not open the steamer and let in the air upon the pudding1 until it is done4 ,,recipes4 ,,batter ,,pudding4--,beat four eggs thoroughly2 add to them a pint of milk1 and if desired1 a little salt4 ,sift a teacupful of flour and add it gradually to the milk and eggs1 beating lightly the while4 ,then pour the whole mixture through1 a fine wire strainer into a small pail with cover1 in which it can be steamed4 ,this straining is imperative4 ,the cover of the pail should be tight fitting1 as the steam getting into the pudding spoils it4 ,place the pail in a kettle of boiling water1 and do not touch or move it until the pudding is done4 ,it takes exactly an hour to cook4 ,if moved or jarred during the cooking1 it will be likely to fall4 ,slip it out of the pail on a hot dish1 and serve with cream sauce4 ,a double boiler with tightly fitting cover is excellent for cooking this pudding4 ,,bread ,,and ,,fruit ,,custard4--,soak a cupful of finely grated bread crumbs in a pint of rich milk heated to scalding4 ,add two thirds of a cup of sugar1 and the grated yellow rind of half a lemon4 ,when cool1 add two eggs well beaten4 ,also two cups of canned apricots or peaches drained of juice1 or1 if preferred1 a mixture of one and one half cups of chopped apples1 one half cup of raisins1 and a little citron4 ,turn into a pudding dish1 and steam in a steamer over a kettle of boiling water for two hours4 ,the amount of sugar necessary will vary somewhat according to the fruit used4 ,,date ,,pudding4--,turn a cup of hot milk over two cups of stale bread crumbs1 and soak until softened2 add one half cup of cream and one cup of chopped and stoned dates4 ,mix all thoroughly together4 ,put in a china dish and steam for three hours4 ,serve hot with lemon sauce4 ,,rice ,,balls4--,steam one cup of rice till tender4 ,wring pudding cloths about ten inches square out of hot water1 and spread the rice one third of an inch over the cloth4 ,put a stoned peach or apricot from which the skin has been removed1 in the center1 filling the cavity in each half of the fruit with rice4 ,draw up the cloth until the rice smoothly envelops the fruit1 tie1 and steam ten or fifteen minutes4 ,remove the cloth carefully1 turn out into saucers1 and serve with sauce made from peach of apricot juice4 ,easy-cooking tart apples may also be used4 ,steam them thirty minutes1 and serve with sugar and cream4 ,,steamed ,,bread ,,custard4--,cut stale bread in slices1 removing hard crusts4 ,oil a deep pudding mold1 and sprinkle the bottom and sides with ,zante currants2 over these place a layer of the slices of bread1 sprinkled with currants2 add several layers1 sprinkling each with the currants in the same manner4 ,cover with a custard made by beating together three or four eggs1 three tablespoonfuls of sugar1 and one quart of milk4 ,put the pudding in a cool place for three hours2 at the end of that time1 steam one and a quarter hours4 ,serve with mock cream flavored with vanilla4 ,apple marmalade may be used to spread between the slices in place of currants1 if preferred4 ,,steamed ,,fig ,,pudding4--,moisten two cupfuls of finely grated ,graham bread crumbs with half a cup of thin sweet cream4 ,mix into it a heaping cupful of finely chopped fresh figs1 and a quarter of a cup of sugar4 ,add lastly a cup of sweet milk4 ,turn all into a pudding dish1 and steam about two and one half hours4 ,serve as soon as done1 with a little cream for dressing1 or with orange or lemon sauce4 ,,pastry ,,and ,,cake4 ,so much has been said and written about the dietetic evils of these articles that their very names have been almost synonymous with indigestion and dyspepsia4 ,that they are prolific causes of this dire malady cannot be denied1 and it is doubtless due to two reasons2 first1 because they are generally compounded of ingredients which are in themselves unwholesome1 and rendered doubly so by their combination2 and secondly1 because tastes have become so perverted that an excess of these articles is consumed in preference to more simple and nutritious food4 ,as has been elsewhere remarked1 foods containing an excess of fat1 as do most pastries and many varieties of cake1 are exceedingly difficult of digestion1 the fat undergoing in the stomach no changes which answer to the digestion of other elements of food1 and its presence interferes with the action of the gastric juice upon other elements4 ,in consequence1 digestion proceeds very slowly1 if at all1 and the delay often occasions fermentative and putrefactive changes in the entire contents of the stomach4 ,it is the indigestibility of fat1 and this property of delaying the digestion of other foods1 chiefly that render pastry and cakes so deleterious to health4 ,we do not wish to be understood as in sympathy with that class of people who maintain that dyspepsia is a disciplinary means of grace1 when1 after having made the previous statement1 we proceed to present recipes for preparing the very articles we have condemned4 ,pie and cake are not necessarily utterly unwholesome2 and if prepared in a simple manner1 may be partaken of in moderation by persons with good digestion4 ,nevertheless1 they lack the wholesomeness of more simple foods1 and we most fully believe that would women supply their tables with perfectly light1 sweet1 nutritious bread would cease4 ,however1 if pies and cakes must needs be1 make them as simple as possible4 ,,general ,,suggestions ,,for ,,making ,,pies4--,always prepare the filling for pies before making the crust1 if the filling is to be cooked in the crust4 ,have all the material for the crust on the table1 measured and in readiness1 before beginning to put together4 ,follow some of the simple recipes given in these pages4 ,have all the material cold1 handle the least possible to make it into a mass1 and do not knead at all4 ,when the crust is ready1 roll it out quickly to about one half inch in thickness1 then fold up like a jelly roll1 and cut from the end only sufficient for one crust at a time4 ,lay this1 the flat side upon the board1 and roll evenly in every direction1 until scarcely more than an eighth of an inch in thickness1 and somewhat larger than the baking plate1 as it will shrink when lifted from the board4 ,turn one edge over the rolling pin1 and carefully lift it onto the plate4 ,if there is to be an upper crust1 roll that in the same manner1 make a cut in the center to allow the steam to escape1 fill the pie1 slightly rounding it in the center1 and lift on the upper crust2 press both edges lightly together2 then1 lifting the pie in the left hand1 deftly trim away all overhanging portions of crust with a sharp knife2 ornament the edge if desired1 and put at once into the oven1 which should be in readiness at just the right temperature1 a rather moderate oven being best for pies4 ,the under crust of lemon1 pumpkin1 custard1 and very juicy fruit pies1 filled before baking1 is apt to become saturated and softened with the liquid mixture1 if kept for any length of time after baking4 ,this may be prevented in a measure by glazing the crust1 after it is rolled and fitted on the plate1 with the beaten white of an egg1 and placing in the oven just a moment to harden the egg before filling2 or if the pie is one of fruit1 sprinkle the crust with a little flour and sugar1 brushing the two together with the hand before2 adding the filling4 ,during the baking1 the flour and melted sugar will adhere together1 tending to keep the juice from contact with the crust4 ,pies are more wholesome if the crusts are baked separately and filled for use as needed4 ,this is an especially satisfactory way to make pies of juicy fruit1 as it does away largely with the saturated under crusts1 and the flavor of the fruit can be retained much more perfectly4 ,pies with one crust can be made by simply fitting the crust to the plate1 pricking it lightly with a fork to prevent its blistering while baking1 and afterward filling when needed for the table4 ,for pies with two crusts1 fit the under crust to the plate1 and fill with clean pieces of old white linen laid in lightly to support the upper crust4 ,when baked1 slip the pie on a plate1 lift off the upper crust1 take out the pieces of cloth1 and just before serving1 fill with fruit1 which should be previously prepared4 ,canned peaches filled into such a crust make a delicious pie4 ,strawberries1 cherries1 gooseberries1 and other juicy fruits1 that lose so much of their flavor in baking1 may be lightly scalded1 the juice thickened a little with flour if desired1 sweetened to taste1 and filled into such a crust4 ,an excellent pie may be made in this manner from apples1 stewed carefully so as to keep the slices whole1 sweetened to taste1 and flavored with lemon1 orange1 or grated pineapple4 ,one pineapple will be sufficient for four pies4 ,fresh fruit for filling may be used without cooking1 if desired4 ,if desired1 several crusts may be baked and put away unfilled4 ,when needed1 the crusts may be placed for a few minutes in a hot oven until heated through1 then filled with freshly prepared fruit4 ,in preparing material for custard or pumpkin pies1 if the milk used be hot1 the pies will be improved and the time of baking be considerably shortened4 ,tin or granite-ware plates are preferable to earthen ones for pies1 as they bake better on the bottom4 ,the perforated pans are superior in some respects4 ,no greasing is needed2 simply rub them well with flour4 ,the time required for baking pies varies from one half to three fourths of an hour4 ,the dampers should be so adjusted as to bake the bottom crust first4 ,after baking1 remove at once to heated earthen plates1 or set the tins upon small supports1 so that the air can circulate underneath them4 ,,recipes4 ,,paste ,,for ,,pies4--,sift together equal parts of ,graham grits and white flour 7,graham flour will do if the grits are not obtainable1 but the grits will produce a more crisp and tender crust71 and wet with very cold1 thin sweet cream4 ,have the flour also as cold as possible1 since the colder the material1 the more crisp the paste2 mix together very quickly into a rather stiff dough4 ,do not knead at all1 but gather the fragments lightly together1 roll out at once1 fill and bake quickly1 since much of the lightness of the crust depends upon the dispatch with which the pie is gotten into the oven after the materials are thrown together4 ,if for any reason it is necessary to defer the baking1 place the crust in the ice-chest till needed4 ,,corn ,,meal ,,crust4--,equal parts of sifted white corn meal and flour1 mixed together lightly with rather thin sweet cream which has been set in the ice-chest until very cold1 makes a very good crust4 ,,granola ,,crust4--,for certain pies requiring an under crust only1 the prepared granola manufactured by the ,sanitarium ,food ,co4 makes a superior crust4 ,to prepare1 moisten with thin sweet cream--one half cup of cream for every two thirds cup of granola is about the right proportion1 and will make sufficient crust for one pie4 ,flour the board1 and lift the moistened granola onto it1 spreading it as much as possible with the hands4 ,dredge lightly with flour over the top1 and roll out gently to the required size without turning4 ,the material1 being coarse and granular1 will break apart easily1 but may be as easily pressed together with the fingers4 ,change the position of the rolling pin often1 in order to shape the crust without moving it4 ,when well roiled1 carefully slip a stiff paper under it1 first loosening from the board with a knife if necessary1 and lift it gently onto the pan4 ,press together any cracks1 trim the edges1 fill1 and bake at once4 ,use the least flour possible in preparing this crust1 and bake as soon as made1 before the moisture has become absorbed4 ,such a crust is not suited for custard or juicy fruit pies1 but filled with prune1 peach1 or apple marmalade1 it makes a most delicious and wholesome pie4 ,a cooked custard may be used in such a crust4 ,,paste ,,for ,,tart ,,shells4--,take one half cup of rather thin sweet cream1 which has been placed on ice until very cold2 add to it the stiffly beaten whites of two eggs1 and whip all together briskly for ten minutes4 ,add sufficient white flour to roll4 ,cut into the required shape1 bake quickly1 but do not brown4 ,fill after baking4 ,this paste1 rolled thin and cut into shapes with a cookie-cutter1 one half of them baked plain for under crusts1 the other half ornamented for tops by cutting small holes with a thimble or some fancy mold1 put together with a layer of some simple fruit jelly between them1 makes a most attractive looking dessert4 ,it is likewise very nice baked in little patty pans1 and afterward filled with apple or peach marmalade1 or any of the following fillings3-- ,,cream ,,filling4--,one cup of rich milk 7part cream if it can be afforded7 heated to boiling4 ,into this stir one scant tablespoonful of flour previously braided smooth with a little cold milk4 ,add to this the well-beaten yolk of one egg and one tablespoonful of sugar4 ,turn this mixture into the hot milk and stir until it thickens4 ,flavor with a little grated lemon rind1 vanilla1 or1 if preferred1 flavor the milk with cocoanut before using4 ,fill the tart shells1 and meringue with the white of the egg beaten stiff with a tablespoonful of sugar4 ,,grape ,,tart4--,into one pint of canned or fresh grape juice1 when boiling1 stir two tablespoonfuls of cornstarch braided with a little water1 and cook for five minutes4 ,sweeten to taste1 and fill a baked crust4 ,,lemon ,,filling4--,into one cup of boiling water stir one tablespoonful of cornstarch previously braided smooth with the juice of a large lemon4 ,cook until it thickens1 then add one half cup of sugar and a little grated yellow rind of the lemon4 ,,tapioca ,,filling4--,soak one tablespoonful of tapioca over night in one cup of water2 mash and stir the tapioca1 simmer gently until clear and thick1 adding enough water to cook it well2 add half a cup of white sugar and a tablespoonful each of lemon and orange juice4 ,if desired1 a little raspberry or currant juice may be added to make the jelly of a pink color4 ,,apple ,,custard ,,pie4--,stew good dried apples till perfectly tender and there remains but very little juice4 ,rub through a colander4 ,for each pie use one cup of the sifted apples1 one and a half cups of rich milk1 two eggs1 five tablespoonfuls of sugar1 and a little grated lemon rind for flavoring4 ,bake with under crust only4 ,stewed fresh apples1 beaten smooth or rubbed through a colander1 can be used if preferred4 ,the eggs may be omitted1 and one half cup more of the sifted apples1 with more sugar1 may be used instead4 ,,banana ,,pie4--,for each pie required prepare a custard with one and one half cups of milk1 the yolks of two eggs1 and two heaping tablespoonfuls of sugar4 ,mash two large bananas through a colander1 strain the custard over them1 and beat well together4 ,bake in an under crust only1 and meringue the top with the whites of the eggs beaten to a stiff froth with two tablespoonfuls of sugar4 ,,bread ,,pie4--,soak a slice of very light bread in a pint of rich milk4 ,when it is quite soft1 rub through a colander and afterward beat well through the milk4 ,add one well-beaten egg1 four tablespoonfuls of sugar1 and a little grated lemon rind for flavor4 ,bake with under crust only1 till the custard is set4 ,this is sufficient for one pie4 ,,carrot ,,pie4--,boil1 drain1 and rub the carrots through a colander4 ,for each pie required1 use two large tablespoonfuls of carrot thus prepared1 two eggs1 two cups of milk1 a little salt if desired1 four tablespoonfuls of sugar1 and lemon or vanilla for flavoring4 ,bake with under crust only4 ,,cocoanut ,,pie4--,flavor a pint of milk with two tablespoonfuls of desiccated1 or finely grated fresh cocoanut according to directions on page #bih2 strain1 and add enough fresh milk to make a pint in all4 ,add three tablespoonfuls of sugar1 heat1 and as the milk comes to a boil1 add a tablespoonful of cornstarch rubbed smooth in a little cold milk4 ,boil for a minute or two till the cornstarch thickens the milk2 then remove from the stove4 ,allow it to get cold1 and then stir in one well-beaten egg2 bake in an under crust4 ,tie a tablespoonful of desiccated cocoanut in a clean cloth1 and pound it as fine as flour2 mix it with a tablespoonful of sugar and the white of an egg beaten to a stiff froth4 ,when the pie is done1 spread this over the top1 and brown in the oven for a moment only4 ,,cocoanut ,,pie ,,no4 #b4--,steep one half cup of cocoanut in a pint of milk for one half hour4 ,strain out the cocoanut and add sufficient fresh milk to make a pint4 ,allow it to become cold1 then add a quarter of a cup of sugar and two well-beaten eggs4 ,bake with an under crust only4 ,when done1 the top may be covered with a meringue the same as in the preceding recipe4 ,,cream ,,pie4--,for one pie beat together one egg1 one half cup of sugar1 one tablespoonful of flour1 and two cups of rich milk4 ,bake in one crust4 ,,cranberry ,,pie4--,stew a quart of cranberries until broken in a pint of boiling water4 ,rub through a colander to remove the skins1 add two cups of sugar and one half cup of sifted flour4 ,bake with under crust only4 ,,dried ,,apple ,,pie4--,stew good dried apples till perfectly tender in as small a quantity of water as possible4 ,when done1 rub through a colander2 they should be about the consistency of fruit jam2 if not1 a little flour may be added4 ,sweeten to taste1 fill under crusts with the mixture1 and bake4 ,if lemon flavor is liked1 a few pieces of the yellow rind may be added to the apples a little while before they are tender4 ,if the apples are especially tasteless1 lemon juice or some sour apple jelly should be added after rubbing through the colander4 ,the crusts may first be baked1 and filled with the mixture when needed2 in which case the sauce should be simmered lightly till of the desired consistency4 ,the top may be ornamented with strips or rings of crust1 if desired4 ,,dried ,,apple ,,pie ,,with ,,raisins4--,rub a quart of well-stewed dried apples through a colander1 add a cupful of steamed raisins1 sugar to sweeten1 and bake with two crusts4 ,this is sufficient for two pies4 ,,dried ,,apricot ,,pie4--,stew together one third dried apricots and two thirds dried apples or peaches4 ,when soft1 rub through a colander1 add sugar to sweeten1 and if very juicy1 stew again until the juice is mostly evaporated2 then beat until light and bake in a granola crust4 ,,farina ,,pie4--,cook one fourth cup of farina in a double boiler for an hour in three cups of rich milk4 ,allow it to become cool1 then add one half cup of sugar1 the yolks of two eggs1 and a little grated lemon rind4 ,bake with under crust only4 ,meringue the top with the white of the egg beaten to a stiff froth with one tablespoonful of sugar and a little grated lemon rind for flavoring4 ,the quantity given is sufficient for two small pies4 ,,fruit ,,pies4--,apples1 peaches1 and all small fruits and berries may be made into palatable pies without rich crusts or an excess of sugar1 or the addition of unwholesome spices and flavorings4 ,bake the crust separately1 and fill when needed with prepared fruit2 or1 fill with the fruit1 using only sufficient sugar to sweeten2 add no spices1 and bake quickly4 ,prepare apples for pies by paring1 coring1 and dividing in eighths4 ,peaches are best prepared in a similar manner4 ,fill crusts in which the fruit is to be baked quite full and slightly heaping in the center4 ,if flavoring is desired1 let it be that of some other fruit4 ,for apple pies1 a teaspoonful or two of pineapple juice1 a little grated lemon or orange peel1 or a little strawberry or quince syrup1 may be used for flavoring4 ,for pies made of apples1 peaches1 and fruits which are not very juicy1 add a tablespoonful or so of water or fruit juice2 but for very juicy fruits and berries1 dredge the under crust with a tablespoonful of sugar and a little flour mixed together before filling1 or stir a spoonful of flour into the fruit so that each berry or piece may be separately floured4 ,,grape ,,jelly ,,pie4--,cook perfectly ripe1 purple grapes2 rub them through a colander to remove the seeds and skins4 ,return the pulp to the fire and thicken with rice flour or cornstarch1 to the consistency of thick cream or jelly1 and sweeten to taste4 ,fill an under crust with the mixture1 and bake4 ,the top may be ornamented with pastry cut in fancy shapes if desired4 ,,jelly ,,custard ,,pie4--,dissolve three tablespoonfuls of nice1 pure fruit jelly in very little warm water1 add one and one half cups of milk and two well-beaten eggs1 stirring the whites in last4 ,bake with under crust only4 ,jellies are usually so sweet that no sugar is needed4 ,apple1 raspberry1 currant1 strawberry1 and quince jellies all make nice pies1 prepared in this way4 ,,lemon ,,pie4--,take four tablespoonfuls of lemon juice 7one large lemon or two small ones will yield about this quantity71 the grated yellow portion only of the rind of half a lemon1 and two thirds of a cup of sugar4 ,beat the lemon juice and sugar together4 ,braid a slightly heaping tablespoonful of cornstarch with as little water as possible1 and pour over it1 stirring constantly1 one half pint of boiling water1 to thicken the starch4 ,add the lemon and sugar to the starch1 and let it cool2 then stir in the yolks of two eggs and half the white of one1 well beaten together4 ,beat thoroughly1 pour into a deep crust1 and bake4 ,when done1 cover with the remaining whites of the eggs1 beaten with one and a half tablespoonfuls of sugar1 and brown lightly in the oven4 ,,lemon ,,meringue ,,custard4--,heat two cups of milk to boiling1 add a tablespoonful of cornstarch well braided with a little cold milk2 let the whole simmer till thickened1 stirring constantly4 ,allow it to cool1 add one third of a cup of sugar and the beaten yolks of two eggs4 ,bake in an under crust1 and cover with a meringue made of the whites of the eggs beaten to a stiff froth with two tablespoonfuls of sugar mixed with grated lemon peel4 ,if liked1 a spoonful of lemon juice may be added1 a few drops at a time1 during the beating of the meringue4 ,,one-,,crust ,,peach ,,pie4--,pare and remove the stones from ripe1 nice flavored peaches2 stew till soft in the smallest quantity of water possible without burning4 ,rub through a colander1 or beat smooth with a large spoon4 ,add sugar as required4 ,bake with one crust4 ,if the peach sauce is evaporated until quite dry1 it is very nice baked in a granola crust4 ,when done1 meringue with the whites of two eggs whipped stiff with two tablespoonfuls of sugar4 ,the flavor is improved by adding by degrees to the egg while whipping1 a tablespoonful of lemon juice4 ,return to the oven and brown lightly4 ,serve cold4 ,canned peaches or stewed dried peaches may be used in place of the fresh ones4 ,in using the dried peaches1 carefully examine and wash2 soak them over night in cold water1 and stew them in the same water until soft enough to rub through the colander4 ,for each pie1 add two tablespoonfuls of sweet cream1 and sufficient sugar to sweeten2 too much1 sugar destroys the flavor of the fruit4 ,evaporated peaches1 soaked over night and stewed carefully until tender1 then removed from the syrup1 which may be sweetened and boiled until thick and rich and afterward turned over the peaches1 makes a delicious pie4 ,bake in one crust1 with or without a meringue4 ,,orange ,,pie4--,rub smooth a heaping tablespoonful of cornstarch in three tablespoonfuls of water2 pour over it a cup of boiling water1 and cook until clear1 stirring frequently that no lumps form4 ,add one cupful of sour orange juice1 a little grated rind1 and the juice of one lemon1 with two eggs4 ,bake with under crust only4 ,meringue the top when baked1 with the whites of the eggs well beaten with a tablespoonful of sugar1 and a very little grated orange peel sprinkled over it4 ,,peach ,,custard ,,pie4--,cover a pie plate with an under crust4 ,take fresh peaches1 pare1 halve1 and stone them1 and place a layer1 hollow side up1 in the pie4 ,prepare a custard with one egg1 one cup of milk1 and three tablespoonfuls of sugar4 ,pour the custard over the peaches1 and bake4 ,if the quantity given will not entirely cover the peaches1 a little more must be prepared4 ,canned peaches which are not broken can be used instead of fresh ones4 ,the pieces should be drained free from juice1 and less sugar used4 ,,prune ,,pie4--,prepare and cook sweet ,california prunes as directed for ,prune ,marmalade4 ,fill an under crust and bake4 ,the top may be ornamented with strips of crust or pastry leaves2 or if desired1 may be meringued with the whites of two eggs beaten to a stiff froth with two tablespoonfuls of sugar and a little grated lemon peel4 ,this pie is excellent baked in a granola crust4 ,,pumpkin ,,pie4--,to prepare the pumpkin1 cut into halves1 remove the seeds1 divide into moderately small pieces1 and bake in the oven until thoroughly done4 ,then scrape from the shell1 rub through a colander1 and proceed as follows3 ,for one and one third pints of the cooked pumpkin use one quart of hot1 rich1 sweet milk4 ,add one half cup of sugar and the well-beaten yolks of three eggs1 beat well together1 add the whites of the eggs beaten to a stiff froth1 and beat thoroughly4 ,line the tins with a stiff cream paste1 fill1 and bake in a moderate oven till the pies are barely firm in the center1 or till the custard is well set4 ,,pumpkin ,,pie ,,no4 #b4--;,for each pie desired1 take one half pint of baked pumpkin1 a pint of rich milk1 one third of a cup of sugar1 and two eggs4 ,mix the sugar and eggs1 add the pumpkin1 and lastly the milk1 which should be hot1 and beat all together with an egg beater until very light4 ,fill the crust1 and bake slowly4 ,,pumpkin ,,pie ,,without ,,eggs4--,prepare the pumpkin as previously directed4 ,for two medium-sized pies1 heat a pint and a half of milk in a farina kettle1 and when scalding1 stir into it two scant tablespoonfuls of white flour rubbed smooth in a little cold milk4 ,cook1 stirring often1 until it thickens4 ,add half a cup of sugar1 or a little less of syrup1 to a pint and a half of the sifted pumpkin1 and after beating well together1 stir this into the hot milk4 ,bake in an under crust2 or1 for three pies1 take one quart and a cupful of pumpkin1 three fourths of a cup of sugar1 two thirds of a cup of best ,new ,orleans molasses1 and three pints of hot milk4 ,beat all together thoroughly4 ,line deep plates with a cream crust1 and bake an hour and a half in a moderate oven4 ,,simple ,,custard ,,pie4--,for one pie1 take one pint of milk1 two well-beaten eggs1 one third of a cup of sugar1 and a little grated lemon rind for flavor4 ,bake in an under crust4 ,if eggs are scarce1 a very good pie can be made by using only one egg1 and a tablespoonful of cornstarch1 with the above proportions of milk and sugar2 in which case1 heat the milk to scalding1 stir in the cornstarch1 and cook till thickened2 cool1 and then add the well-beaten egg4 ,if preferred1 the crust may be baked before filling1 and the custard steamed1 meanwhile4 ,,squash ,,pie4--,squash prepared as directed for pumpkin1 and flavored with rose water1 makes an excellent pie4 ,or1 for each pie desired1 take one pint of rich milk 7part cream if it can be afforded71 add one cup of nicely baked mealy squash which has been rubbed through a colander1 one third of a cup of sugar1 and two well-beaten eggs4 ,beat all together thoroughly4 ,bake in a deep pan slowly and carefully until firm4 ,,squash ,,pie ,,without ,,eggs4--,bake the squash in the shell2 when done1 remove with a spoon and mash through a colander4 ,for one pie1 take eight tablespoonfuls of the squash1 half a cup of sugar1 and one and one third cups of boiling milk4 ,pour the milk slowly over the squash1 beating rapidly meanwhile to make the mixture light4 ,bake in one crust4 ,,sweet-,,apple ,,custard ,,pie4--,into one pint of new milk1 grate three ripe sweet apples 7,golden ,sweets are excellent72 add two well-beaten eggs1 and sugar to taste4 ,bake with under crust only4 ,,sweet ,,potato ,,pie4--,bake sufficient sweet potatoes to make a pint of pulp when rubbed through a colander2 add a pint of rich milk1 a scant cup of sugar1 salt if desired1 the yolks of two eggs1 and a little grated lemon rind for flavor4 ,bake with under crust4 ,when done1 meringue with the whites of the eggs beaten up with a tablespoonful of sugar4 ,,cake4 ,,general ,,suggestions4--,always sift the flour for cake before measuring out the amount required4 ,use the best granulated white sugar4 ,eggs for use in cake are better to have the yolks and whites beaten separately4 ,beat the former until they cease to froth and begin to thicken as if mixed with flour4 ,beat the whites until stiff enough to remain in the bowl if inverted4 ,have the eggs and dishes cool1 and if practicable1 beat in a cool room4 ,use earthen or china bowls to beat eggs in4 ,if fruit is to be used1 it should be washed and dried according to directions given on page #bih1 and then dusted with flour1 a dessertspoonful to the pound of fruit4 ,for use in cup cake or any other cake which requires a quick baking1 raisins should be first steamed4 ,if you have no patent steamer1 place them in a close covered dish within an ordinary steamer1 and cook for an hour over a kettle of boiling water4 ,this should be done the day before they are to be used4 ,use an earthen or granite-ware basin for mixing cake4 ,be very accurate in measuring the materials1 and have them all at hand and all utensils ready before beginning to put the cake together4 ,if it is to be baked at once1 see that the oven also is at just the right temperature4 ,it should be less hot for cake than for bread4 ,thin cakes require a hotter oven than those baked in loaves4 ,they require from fifteen to twenty minutes to bake2 thicker loaves1 from thirty to sixty minutes4 ,for loaf cakes the oven should be at such a temperature that during the first half of the time the cake will have risen to its full height and just begun to brown4 ,the recipes given require neither baking powder1 soda1 nor saleratus4 ,yeast and air can be made to supply the necessary lightness1 and their use admits of as great a variety in cakes as will be needed on a hygienic bill of fare4 ,in making cake with yeast1 do not use very thick cream1 as a rich1 oily batter retards fermentation and makes the cake slow in rising4 ,if the cake browns too quickly1 protect it by a covering of paper4 ,if necessary to move a cake in the oven1 do it very gently4 ,do not slam the oven door or in any way jar a cake while baking1 lest it fall4 ,line cake tins with paper to prevent burning the bottom and edges4 ,oil the paper1 not the tins1 very lightly4 ,cake is done when it shrinks from the pan and stops hissing1 or when a clean straw run into the thickest part comes up clean4 ,as soon as possible after baking1 remove from the pan1 as1 if allowed to remain in the pan1 it is apt to become too moist4 ,,recipes4 ,,apple ,,cake4--,scald a cup of thin cream and cool to blood heat1 add one and a half cups of sifted white flour1 one fourth of a cup of sugar1 and a gill of liquid yeast or one half cake of compressed yeast dissolved in a gill of thin cream4 ,beat well together1 set in a warm place1 and let it rise till perfectly light4 ,when well risen1 add one half cup of sugar mixed with one half cup of warm flour4 ,beat well and set in a warm place to rise again4 ,when risen a second time1 add two eggs1 whites and yolks beaten separately1 and about one tablespoonful of flour4 ,turn the whole into three round shallow baking tins1 which have been previously oiled and warmed1 and place where it will rise again for an hour1 or until it is all of a foam4 ,bake quickly in a moderately hot oven4 ,make this the day before it is needed1 and when ready to use prepare a filling as follows3 ,beat together the whites of two eggs1 one half cup of sugar1 the juice of one lemon1 and two large tart apples well grated4 ,heat in a farina kettle until all are hot2 cool1 and spread between the layers of cake4 ,this should be eaten the day the filling is prepared4 ,,cocoanut ,,custard ,,cake4--,make the cake as directed in the preceding recipe4 ,for the filling1 prepare a soft custard by heating just to the boiling point one pint of rich milk previously flavored with cocoanut2 into which stir ,a tablespoonful of cornstarch braided with a little milk1 and let it boil until thickened4 ,beat together an egg and one third of a cup of sugar1 and turn the hot mixture slowly over it1 stirring constantly till the custard thickens4 ,when cold1 spread between the layers of raised cake4 ,,cream ,,cake4--,prepare the cake as above4 ,spread between the layers when cold a cream made as follows3 ,stir into one half pint of boiling milk two teaspoonfuls of cornstarch rubbed smooth in a little cold milk4 ,take with two tablespoonfuls of sugar2 return to the rest of the custard and cook1 stirring constantly until quite thick4 ,cool and flavor with a teaspoonful of vanilla or rose water4 ,,delicate ,,cup ,,cake4--,this cake contains no soda or baking powder1 and to make it light requires the incorporation of as much air as possible4 ,in order to accomplish this1 it should be put together in the same manner as directed for ,batter ,breads 7page #aed74 ,have all material measured and everything in readiness before beginning to put the cake together1 then beat together the yolk of one egg1 one cup of sugar1 and one cup of very cold sweet cream1 until all of a foam2 add a little grated lemon rind for flavoring2 stir in slowly1 beating briskly all the time1 two cups of granular white flour 7sometimes termed gluten flour7 or ,graham meal4 ,when all the flour is added1 add lastly the beaten whites of two eggs1 stirring just enough to mix them well throughout the whole2 turn at once into slightly heated gem irons which have been previously oiled1 and bake in a moderately quick oven4 ,if made according to directions1 this cake will be very light and delicate4 ,it will not puff up much above its first proportions1 but will be light throughout4 ,a nice cake may be prepared in the same manner with ,graham meal or even white flour1 by the addition of a heaping tablespoonful of cornstarch sifted into the flour1 in the way in which baking powder is ordinarily mixed with flour before using4 ,,fig ,,layer ,,cake4--,prepare the cake as directed for ,apple ,cake4 ,chop one half pound of figs very fine1 add one half cup of sugar1 one cup of water and boil in a farina kettle until soft and homogeneous4 ,cool1 and spread between the cakes4 ,or chop steamed figs very fine1 mix with an equal quantity of almondine1 and use4 ,,fruit ,,jelly ,,cake4--,prepare the cake as in the foregoing1 using fruit jelly between the layers4 ,,gold ,,and ,,silver ,,cake4--,prepare the cake as for ,apple ,cake4 ,when it has risen the second time1 measure out one third of it1 and add the yolks of the eggs to that portion with a little grated lemon rind for flavoring2 add the whites with some very finely pulverized desiccated cocoanut to the other two thirds4 ,make two sheets of the white and one of the yellow4 ,allow them to become perfectly light before baking4 ,when baked1 place the yellow portion between the two white sheets1 binding them together with a little frosting or white currant jelly4 ,,icing ,,for ,,cakes4--,since icing adds to the excess of sugar contained in cakes1 it is preferable to use them without it except when especially desired for ornament4 ,an icing without eggs may be prepared by boiling a cup of granulated sugar in five tablespoonfuls of sweet milk for five minutes1 then beating until cool enough to spread4 ,one with egg may be easily made of six tablespoonfuls of powdered sugar1 the white of one egg1 and one teaspoonful of boiling water mixed without beating4 ,a colored icing may be made by using a teaspoonful of boiling cranberry juice or other red fruit juice instead of water4 ,the top of the icing may be ornamented with roasted almonds1 bits of colored sugar or frosted fruits1 directions for the preparation of all of which have already been given4 ,,orange ,,cake4--,prepare the cake as for ,apple ,cake1 and bake in two layers4 ,for the filling1 take two good-sized1 juicy oranges4 ,flavor two tablespoonfuls of sugar by rubbing it over the skin of the oranges1 then peel1 remove the white rind1 and cut into small pieces1 discarding the seeds and the central pith4 ,put the orange pulp in a china bowl1 and set in a dish of boiling water4 ,when it is hot1 stir in a heaping teaspoonful of cornstarch which has been braided smooth in two spoonfuls of water4 ,stir constantly until the starch has cooked1 and the whole becomes thickened4 ,beat the yolk of one egg to a cream with two tablespoonfuls of sugar4 ,stir this very gradually1 so as not to lump1 into the orange mixture1 and cook two or three minutes longer4 ,remove from the fire1 and when cool1 spread between the cakes4 ,if the oranges are not very tart1 a little lemon juice is an improvement4 ,meringue the top of the cake with the white of the egg beaten up with the two tablespoonfuls of sugar flavored with orange4 ,,fruit ,,cake4--,make a sponge of one pint of thin cream which has been scalded and cooled to lukewarm1 one gill of liquid yeast or one half cake of compressed yeast dissolved in a gill of cream1 one half cup of sugar1 and two and one half cups of flour4 ,beat all together very thoroughly and let rise until light4 ,when light1 add another half cup of sugar1 one half cup of rather thick cream which has been scalded and cooled1 one cup of warm flour1 and after beating well together1 set away to rise again4 ,when well risen1 add one cup of seeded raisins1 one fourth cup of citron chopped fine1 one half cup of ,zante currants1 two well-beaten eggs1 and about one and one third cups of flour4 ,turn into a brick loaf bread pan1 let it rise until very light1 and bake4 ,when done1 remove from the pan and set away until at least twenty-four hours old before using4 ,,loaf ,,cake4--,scald a cup of rather thin cream1 and cool to blood heat4 ,add one and one half cups of warm flour1 one half a cup of sugar1 and one fourth cake of compressed yeast dissolved in two tablespoonfuls of thin cream or as much of liquid yeast4 ,beat well1 and let rise until perfectly light2 then add one half cup more of sugar mixed with one half cup of warm flour4 ,beat well1 and set away to rise a second time4 ,when again well risen1 add the whites of three eggs beaten to a stiff froth1 one half cup of warm flour1 and a little grated lemon rind1 or two teaspoonfuls of rose water to flavor4 ,turn into a brick loaf bread pan lined with oiled paper1 allow it to become perfectly light again1 and bake4 ,this cake1 like other articles made with yeast1 should not be eaten within at least twenty-four hours after baking4 ,,pineapple ,,cake4--,prepare as for orange cake1 using grated pineapple in place of oranges4 ,,plain ,,buns4--,these are the simplest of all cakes4 ,dissolve half a small cake of compressed yeast in a cup of thin cream which has been previously warmed to blood heat1 add two cups of warm flour1 and beat thoroughly together4 ,put in a warm place1 and let it rise till very light4 ,add three tablespoonfuls of sugar mixed well with a half cup of warm flour1 one half cup of ,zante currants1 and sufficient flour to make of the consistency of dough4 ,buns should be kneaded just as soft as possible1 and from fifteen to twenty minutes4 ,shape into biscuits a little larger than an ,english walnut1 place them on tins far enough apart so they will not touch each other when risen4 ,put in a warm place till they have risen to twice their first size1 then bake in a moderately quick oven4 ,if desired1 the currants may be omitted and a little grated lemon rind for flavoring added with the sugar1 or a bit of citron may be placed in the top of each bun when shaping4 ,when taken from the oven1 sprinkle the top of each with moist sugar if desired1 or glace by brushing with milk while baking4 ,,sponge ,,cake4--,for this will be required four eggs1 one cup of sugar1 one tablespoonful of lemon juice with a little of the grated rind1 and one cup of white flour4 ,success in the making of sponge cake depends almost wholly upon the manner in which it is put together4 ,beat the yolks of the eggs until very light and thick1 then add the sugar little by little1 beating it in thoroughly2 add the lemon juice and the grated rind4 ,beat the whites of the eggs until perfectly stiff and firm1 and fold or chop them very lightly into the yolk mixture4 ,sift the flour with a sifter little by little over the mixture and fold it carefully in4 ,on no account stir either the white of the eggs or the flour in1 since stirring will drive out the air which has been beaten into the eggs4 ,do not beat after the flour is added4 ,the cake1 when the flour is all in1 should be stiff and spongy4 ,if it is liquid in character1 it will be apt to be tough and may be considered a failure4 ,bake in a shallow pan in a rather hot oven fifteen or twenty minutes4 ,,sugar ,,crisps4--,make a soft dough of two and one fourth cups of ,graham flour1 one half cup of granulated white sugar1 and one cup of rather thick sweet cream4 ,knead as little as possible1 roll out very thinly1 cut in rounds or squares1 and bake in a quick oven4 ,,variety ,,cake4--,make the same as ,gold and ,silver ,cake1 and mix a half cup of ,zante currants and chopped raisins with the yellow portion4 ,the white portion may be flavored by adding a very little chopped citron instead of the cocoanut1 if preferred4 ,,table ,,topics4 ,if families could be induced to substitute the apple--sound1 ripe1 and luscious--for the pies1 cakes1 candies1 and other sweetmeats with which children are too often stuffed1 there would be a diminution of doctors' bills1 sufficient in a single year to lay up a stock of this delicious fruit for a season's use4--,prof4 ,faraday4 ,food for repentance--mince pie eaten late at night4 ,young ,student--,this cook book says that pie crust needs plenty of shortening4 ,do you know what that means1 pa8 ,father--,it means lard4 ,but why is lard called shortening1 pa8 ,because it shortens life4 ,the health journals and the doctors all agree that the best and most wholesome part of the ,new ,england country doughnut is the hole4 ,the larger the hole1 they say1 the better the doughnut4 ,an old gentleman who was in the habit of eating a liberal slice of pie or cake just before retiring1 came home late one evening after his wife had gone to bed4 ,after an unsuccessful search in the pantry1 he called to his wife1 ,mary1 where is the pie8 ,his good wife timidly acknowledged that there was no pie in the house4 ,said her husband1 ,then where is the cake8 ,the poor woman meekly confessed that the supply of cake was also exhausted2 at which the disappointed husband cried out in a sharp1 censorious tone1 ,why1 what would you do if somebody should be sick in the night8 ,woman 7to tramp7--,i can give you some cold buckwheat cakes and a piece of mince pie4 ,tramp--7frightened7 ,what ye say8 ,woman--,cold buckwheat cakes and mince pie4 ,tramp--7heroically7 ,throw in a small bottle of pepsin1 ,madam1 and ,i'll take the chances4 ,,gravies ,,and ,,sauces ,gravies for vegetables1 sauces for desserts1 and similar foods thickened with flour or cornstarch1 are among the most common of the poorly prepared articles of the cuisine1 although their proper preparation is a matter of considerable importance1 since neither a thin1 watery sauce nor a stiff1 paste-like mixture is at all palatable4 ,the preparation of gravies and sauces is a very simple matter when governed by that accuracy of measurement and carefulness of detail which should be exercised in the preparation of all foods4 ,in consistency1 a properly made sauce should mask the back of the spoon2 that is to say1 when dipped into the mixture and lifted out1 the metal of the spoon should not be visible through it as it runs off4 ,the proportion of material necessary to secure this requisite is one tablespoonful of flour1 slightly rounded1 for each half pint of water or stock4 ,if the sauce be made of milk or fruit juice1 a little less flour will be needed4 ,if cornstarch be used1 a scant instead of a full tablespoonful will be required4 ,the flour1 or cornstarch should be first braided or rubbed perfectly smooth in a very small amount of the liquid reserved for the purpose 7salt or sugar1 if any is to be used1 being added to the flour before braiding with the liquid71 and then carefully added to the remaining liquid1 which should be actively boiling4 ,it should then be continuously stirred until it has thickened1 when it should be allowed to cook slowly for five or ten minutes until the starch or flour is well done4 ,if through any negligence to observe carefully these simple details1 there should be lumps in the sauce1 they must be removed before serving by turning the whole through a fine colander or wire strainer4 ,the double boiler is the best utensil for the preparation of sauces and gravies1 since it facilitates even cooking and renders them less liable to become scorched4 ,the inner cup should be placed on the top of the range until the sauce has become thickened1 as in the cooking of grains1 and afterwards placed in the outer boiler to continue the cooking as long as needed4 ,cream gravies for vegetables may be delicately flavored with celery1 by steeping a few bits of celery in the milk for a few minutes1 and removing with a fork before adding the thickening4 ,sauces for puddings may be similarly flavored1 by steeping cocoanut or bits of orange or lemon rind in the milk4 ,,gravies ,,and ,,sauces ,,for ,,vegetables4 ,,recipes4 ,,brown ,,sauce4--,heat a pint of thin cream1 and when boiling1 add half a teaspoonful of salt and a tablespoonful of flour browned in the oven as directed on page #bgd1 and rubbed to a smooth paste with a little cold milk4 ,allow it to boil rapidly1 stirring constantly until thickened2 then cook more slowly1 in a double boiler1 for five or ten minutes4 ,if desired1 the milk may be flavored with onion before adding the flour4 ,this makes a good dressing for potatoes4 ,,cream ,,or ,,white ,,sauce4--,heat a pint of rich milk1 part cream if it can be afforded1 to boiling1 and stir into it one tablespoonful of flour previously rubbed smooth in a little milk4 ,season with salt1 and cook in a double boiler five or ten minutes1 stirring frequently that no lumps be formed4 ,if lumps are found in the sauce1 turn it quickly through a fine1 hot colander into the dish in which it is to be served4 ,,celery ,,sauce4--,cut half a dozen stalks of celery into finger-lengths1 and simmer in milk for ten or fifteen minutes4 ,skim out the celery1 add a little cream to the milk1 salt to taste1 and thicken with flour as for white sauce4 ,this is very nice for potatoes and for toast4 ,,egg ,,sauce4--,heat a pint of milk to boiling1 and stir in a dessertspoonful of flour rubbed smooth in a little milk4 ,stir constantly until the sauce is well thickened2 add the well-beaten yolk of an egg1 turning it in very slowly and stirring rapidly so that it shall be well mingled4 ,boil up once only1 add a very little salt1 and serve4 ,the egg makes an excellent substitute for cream4 ,,pease ,,gravy4--,a gravy prepared either of dried or green peas as directed for ,lentil ,gravy on page #bbf1 makes a suitable dressing for baked potatoes4 ,lentil gravy is also good for the same purpose4 ,the addition of a little lemon juice to the lentil gravy makes another variety4 ,,tomato ,,gravy4--,a gravy made of tomatoes as directed on page #bfa1 is excellent to use on baked or boiled sweet potatoes4 ,,tomato ,,cream ,,gravy4--,prepare a gravy as for ,cream ,sauce1 using a slightly heaping measure of flour4 ,when done1 add1 just before serving1 for each quart of the cream sauce1 one cup of hot1 stewed tomato which has been put through a fine colander to remove all seeds4 ,beat it thoroughly into the sauce and serve on boiled or baked potato4 ,,sauces ,,for ,,desserts ,,and ,,puddings4 ,,recipes4 ,,almond ,,sauce4--,heat a pint of rich milk in the inner cup of a double boiler1 placed directly upon the stove4 ,when the milk is boiling1 stir into it a heaping tablespoonful of flour which has been rubbed to a cream in a little cold milk4 ,boil rapidly until thickened1 stirring constantly2 then add three tablespoonfuls of almondine2 place in the outer boiler1 and cook for five or ten minutes longer4 ,,caramel ,,sauce4--,stir a cup of sugar in a saucepan over the fire until melted and lightly browned4 ,add one cup of boiling water1 and simmer ten minutes4 ,,cocoanut ,,sauce4--,flavor a pint of new milk with cocoanut1 as directed on page #bih4 ,skim out the cocoanut1 and add enough fresh milk to make one pint4 ,heat the milk to boiling1 add two tablespoonfuls of sugar1 thicken with two even spoonfuls of cornstarch1 and proceed in the same manner as for ,mock ,cream4 ,,cream ,,sauce4--,beat together two thirds of a cup of sugar1 one tablespoonful of thick1 sweet cream1 and one egg4 ,wet half a teaspoonful of cornstarch with a little milk1 and stir in with the mixture2 then add five tablespoonfuls of boiling milk1 stirring rapidly all the time4 ,pour into the inner cup of a double boiler2 have the water in the outer cup boiling1 and cook five minutes4 ,flavor to taste4 ,,cranberry ,,pudding ,,sauce4--,to a quart of boiling water add two cups of sugar1 and when well dissolved1 one quart of carefully sorted cranberries4 ,mash the berries as much as possible with a silver spoon1 and boil just seven minutes4 ,turn through a colander to remove skins1 cool and serve4 ,,custard ,,sauce4--,rub two teaspoonfuls of flour to a smooth paste with half a cup of new milk4 ,heat two and a half cups of fresh milk in a double boiler to scalding1 then stir in the braided flour2 heat again1 stirring constantly till just to the boiling point1 but no longer2 remove from the stove and cool a little4 ,beat together one egg1 three tablespoonfuls of sugar1 and a little lemon rind for flavoring4 ,turn the hot milk over this1 a little at a time1 stirring briskly meanwhile4 ,return the whole to the double boiler1 and cook1 stirring frequently1 until when a spoon is dipped into the custard a coating remains upon it4 ,then remove at once from the fire4 ,if the spoon comes out clean1 the custard is not sufficiently cooked4 ,,egg ,,sauce4--,separate the yolks and whites of three eggs4 ,beat the whites to a stiff froth1 and stir in very gently1 so as not to let the air out of the beaten whites1 one cup of powdered sugar and a teaspoonful of vanilla or lemon flavoring powder4 ,lastly1 stir in carefully the beaten yolks of the eggs1 and serve at once4 ,,egg ,,sauce ,,no4 #b4--;,beat the whites of three eggs to a stiff froth with one half cup of sugar4 ,add three tablespoonfuls of lemon juice and one of water4 ,serve at once4 ,,foamy ,,sauce4--,beat one egg or the whites of two very thoroughly with one half cup of sugar and a little grated lemon rind4 ,pour on this very slowly1 stirring constantly to make it smooth1 one cup of boiling milk1 part cream if it can be afforded4 ,if the whites alone are used1 they should not be beaten stiff4 ,if preferred1 the lemon may be omitted and a tablespoonful or two of currant juice or quince jelly added last as flavoring4 ,,fruit ,,cream4--,take the juice pressed from a cupful of fresh strawberries1 red raspberries1 or black caps1 add to it one third of a cup of sugar1 and place in the ice chest till chilled4 ,set a cup of sweet cream also on ice till very cold4 ,when thoroughly cold1 whip with an egg beater till the froth begins to rise1 then add to it the cold fruit juice and beat again4 ,have ready the white of one egg beaten to a stiff froth1 which add to the fruit cream1 and whip till no more froth will rise4 ,this makes a delicious dressing for simple grain molds and blancmanges1 but is so rich it should be used rather sparingly4 ,serve as soon as possible after being prepared4 ,fruit syrup1 in the proportion of two or three tablespoonfuls to the pint of cream1 may be used in the same manner when the fresh juice is not available4 ,the juice of orange1 quince1 and pineapple may also be used in the same manner as that of berries4 ,,fruit ,,sauce4--,heat a pint of red raspberry1 currant1 grape1 strawberry1 apricot1 or any other fruit juice to scalding1 and stir in a tablespoonful of cornstarch previously rubbed to a cream with a little cold water4 ,cook till it thickens2 then add sugar according to the acidity of the fruit4 ,strain and cool before using4 ,if fruit juice is not available1 two or three tablespoonfuls of pure fruit jelly may be dissolved in a pint of hot water and used instead of the juice4 ,a mixture of red and black raspberry juice1 or currant and raspberry1 will be found acceptable for variety4 ,,fruit ,,sauce ,,no4 #b4--,mash a quart of fresh berries1 add one cup of sugar1 beat very thoroughly together1 and set away until needed4 ,just before it is wanted for serving1 turn into a granite fruit kettle and heat nearly to boiling1 stirring constantly to avoid burning4 ,serve hot with hot or cold puddings1 or molded desserts4 ,,lemon ,,pudding ,,sauce4--,heat to boiling1 in a double boiler1 a pint of water in which are two slices of lemon1 and stir into it a dessertspoonful of cornstarch2 cook four to five minutes1 or until it thickens4 ,squeeze the juice from one large lemon1 and mix it with two thirds of a cup of sugar4 ,add this to the cornstarch mixture1 and allow the whole to boil up once1 stirring constantly2 then take from the fire4 ,leave in the double boiler1 surrounded by the hot water1 for ten minutes4 ,cool to blood heat before serving4 ,,mock ,,cream4--,heat a pint of fresh1 unskimmed milk in a double boiler4 ,when the milk is boiling1 stir in two tablespoonfuls of sugar1 and two even tablespoonfuls of cornstarch which has first been rubbed smooth in a very little cold milk4 ,bring just to a boil1 stirring constantly2 then pour the hot mixture1 a little at a time1 beating thoroughly all the while1 over the well-beaten white of one egg4 ,put again into the double boiler1 return to the fire1 and stir till it thickens to the consistency of cream4 ,,molasses ,,sauce4--,to one half cup of molasses1 add one half cup of water1 and heat to boiling4 ,thicken with a teaspoonful of flour rubbed to a cream with a little cold water4 ,serve hot4 ,,orange ,,sauce4--,squeeze a cupful of juice from well-flavored1 sour oranges4 ,heat a pint of water1 and when boiling1 thicken with a tablespoonful of cornstarch4 ,add the orange juice1 strain1 and sweeten to taste with sugar that has been flavored by rubbing over the yellow rind of an orange until mixed with the oil in the rind4 ,if a richer sauce is desired1 the yolk of an egg may be added lastly1 and the sauce allowed to cook until thickened4 ,,peach ,,sauce4--,strain the juice from a well-kept can of peaches4 ,dilute with one half as much water1 heat to boiling1 and thicken with cornstarch1 a scant tablespoonful to the pint of liquid4 ,,plain ,,pudding ,,sauce4--,thicken one and one half cups of water with one tablespoonful of cornstarch2 boil a few minutes1 then stir in two thirds of a cup of sugar1 and one half cup of sweet cream4 ,take off the stove1 and flavor with a little rose1 vanilla1 or lemon4 ,,red ,,sauce4--,pare and slice a large red beet1 and simmer gently in three cups of water for twenty minutes1 or until the water is rose colored1 then add two cups of sugar1 the thin yellow rind and juice of one lemon1 and boil until the whole is thick syrup4 ,strain1 add a teaspoonful of rose water or vanilla1 and serve4 ,,rose ,,cream4--,remove the thick cream from the top of a pan of cold milk1 taking care not to take up any of the milk4 ,add sugar to sweeten and a teaspoonful or two of rose water4 ,beat with an egg beater until the whole mass is thick4 ,good thick cream1 beaten in this manner1 makes nearly double its original quantity4 ,,sago ,,sauce4--,wash one tablespoonful of sago in two or three waters1 then put it into a saucepan with three fourths of a cup of hot water1 and some bits of lemon peel4 ,simmer gently for ten minutes1 take out the lemon peel1 add half a cup of quince or apricot juice2 and if the latter1 the strained juice of half a lemon1 and sugar to taste4 ,beat together thoroughly4 ,,whipped ,,cream ,,sauce4--,beat together with an egg beater until of a stiff froth one cup of sweet cream which has been cooled to a temperature of #fd or less1 one teaspoonful of vanilla or a little grated lemon rind1 and one half cup of powdered white sugar1 and the whites of one or two eggs4 ,the sauce may be variously flavored with a little fruit jelly beaten with the egg1 before adding to the cream4 ,,table ,,topics4 ,whether or not life is worth living1 all depends upon the liver4--,sel4 ,diet cures mair than doctors4--,scotch ,proverb4 ,according to the ancient ,hindu ,scriptures1 the proper amount of food is half of what can be conveniently eaten4 ,every hour you steal from digestion will be reclaimed by indigestion4--,oswald4 ,very few nations in the world1 says a sagacious historian1 produce better soldiers than the ,russians4 ,they will endure the greatest fatigues and sufferings with patience and calmness4 ,and it is well know that the ,russian soldiers are from childhood nourished by simple and coarse vegetable food4 ,the ,russian ,grenadiers are the finest body of men ,i ever saw1--not a man is under six feet high4 ,their allowance consists of eight pounds of black bread1 and four pounds of oil per man for eight days4 ,colonel ,fitzgibbon was1 many years ago1 colonial agent at ,london for the ,canadian ,government1 and wholly dependent upon remittances from ,canada for his support4 ,on one occasion these remittances failed to arrive1 and it being before the day of cables1 he was obliged to write to his friends to ascertain the reason of the delay4 ,meanwhile he had just one sovereign to live upon4 ,he found he could live upon a sixpence a day1--four pennyworth of bread1 one pennyworth of milk1 and one pennyworth of sugar4 ,when his remittances arrived a month afterward1 he had five shillings remaining of his sovereign1 and he liked his frugal diet so well that he kept it up for several years4 ,an hour of exercise to every pound of food4--,oswald4 ,some eat to live1 they loudly cry2 ,but from the pace they swallow pie ,and other food promiscuously1 ,one would infer they eat to die4 --,sel4 ,,beverages ,the use of beverages in quantities with food at mealtime is prejudicial to digestion1 because they delay the action of the gastric juice upon solid foods4 ,the practice of washing down food by copious draughts of water1 tea1 or coffee is detrimental1 not only because it introduces large quantities of fluid into the stomach1 which must be absorbed before digestion can begin1 but also because it offers temptation to careless and imperfect mastication1 while tea and coffee also serve as a vehicle for an excessive use of sugar1 thus becoming a potent cause of indigestion and dyspepsia4 ,it is best to drink but sparingly1 if at all1 at mealtimes4 ,consideration should also be given to the nature of the beverage1 since many in common use are far from wholesome4 ,very cold fluids1 like iced water1 iced tea1 and iced milk1 are harmful1 because they cool the contents of the stomach to a degree at which digestion is checked4 ,if drunk at all1 they should be taken only in small sips and retained in the mouth until partly warmed4 ,tea is often spoken of as the cup that cheers but not inebriates4 ,the cup that may cheer yet does injury would be nearer the truth1 for there is every evidence to prove that this common beverage is exceedingly harmful1 and that the evils of its excessive use are second only to those of tobacco and alcohol4 ,tea contains two harmful substances1 theine and tannin1--from three to six per cent of the former and more than one fourth its weight of the latter4 ,theine is a poison belonging to the same class of poisonous alkaloids1 and is closely allied to cocaine4 ,it is a much more powerful poison than alcohol1 producing death in less than one hundredth part the deadly dose of alcohol2 and when taken in any but the smallest doses1 it produces all the symptoms of intoxication4 ,tannin is an astringent exercising a powerful effect in delaying salivary and stomach digestion1 thus becoming one of the most common causes of digestive disorders4 ,it is also a matter of frequent observation that sleeplessness1 palpitation of the heart1 and various disorders of the nervous system frequently follow the prolonged use of tea4 ,both theine and tannin are more abundant in green than in black tea4 ,the dependence of the habitual tea-drinker upon the beverage1 and the sense of loss experienced when deprived of it1 are among the strongest proofs of its evil effects1 and should be warnings against its use4 ,no such physical discomfort is experienced when deprived of any article of ordinary food4 ,the use of tea makes one feel bright and fresh when really exhausted2 but1 like all other stimulants1 it is by exciting vital action above the normal without supplying extra force to support the extra expenditure4 ,the fact that a person feels tired is evidence that the system demands rest1 that his body is worn and needs repair2 but the relief experienced after a cup of tea is not recuperation4 ,instead1 it indicates that his nerves are paralyzed so that they are insensible to fatigue4 ,some people suppose the manner of preparing tea has much to do with its deleterious effects1 and that by infusion for two or three minutes only1 the evils resulting from the tannin will be greatly lessened4 ,this1 however1 is a delusion1 if the same amount of tea be used proportionate to the water2 for tannin in its free state1 the condition in which it is found in tea is one of the most readily soluble of substances2 and tea infused for two minutes is likely to hold nearly as much tannin in solution as that infused for a longer period4 ,tea is not a food1 and it can in no wise take the place of food1 as so many people attempt to make it1 without detriment to health in every respect4 ,coffee1 cocoa1 and chocolate rank in the same category with tea1 as beverages which are more or less harmful4 ,coffee contains caffein1 a principle identical with theine and a modified form of tannin1 though in less quantity than tea4 ,cocoa and chocolate contain substances similar to theine and equally harmful1 though usually present in much less proportion than in tea4 ,custom has made the use of these beverages so common that most people seldom stop to inquire into their nature4 ,doubtless the question arises in many minds2 ,if these beverages contain such poisons1 why do they not more commonly produce fatal results8--,because a tolerance of the poison is established in the system by use1 as in the case of tobacco and other narcotics and stimulants2 but that the poisons surely though insidiously are doing their work is attested by the prevalence of numerous disorders of the digestive and nervous systems1 directly attributable to the use of these beverages4 ,both tea and coffee are largely adulterated with other harmful substances1 thus adding another reason why their use should be discarded4 ,it is stated on good authority that it is almost impossible to obtain unadulterated ground coffee4 ,in view of all these facts1 it certainly seems wisest if a beverage is considered essential1 to make use of one less harmful4 ,hot milk1 hot water1 hot lemonade1 caramel coffee1 or some of the various grain coffees1 recipes for which are give in the following pages1 are all excellent substitutes for tea and coffee1 if a hot drink is desired4 ,,recipes ,,beet ,,coffee4--,wash best beets thoroughly1 but do not scrape2 slice1 and brown in a moderate oven1 taking care not to burn4 ,when brown1 break in small pieces and steep the same as ordinary coffee4 ,,caramel ,,coffee4--,take three quarts best bran1 one quart corn meal1 three tablespoonfuls of molasses2 mix and brown in the oven like ordinary coffee4 ,for every cup of coffee required1 use one heaping tablespoonful of the caramel4 ,pour boiling water over it1 and steep1 not boil1 for fifteen or twenty minutes4 ,,caramel ,,coffee ,,no4 #b4--,take one cup each of white flour1 corn meal1 unsifted ,graham flour1 and molasses4 ,mix well1 and form into cakes half an inch thick and a little larger around than a silver dollar4 ,if the molasses is not thin enough to take up all the dry material1 one fourth or one half a cup of cold water may be added for that purpose4 ,bake the cakes in the oven until very dark brown1 allowing them to become slightly scorched4 ,when desired for use1 take one cake for each cup of coffee required1 pour sufficient water over them1 and steep1 not boil1 twenty minutes4 ,,caramel ,,coffee ,,no4 #c4--,to three and one half quarts of bran and one and one half quarts of corn meal1 take one pint of ,new ,orleans molasses and one half pint of boiling water4 ,put the water and molasses together and pour them over the bran and corn meal which have been previously mixed4 ,rub all well together1 and brown slowly in the oven1 stirring often1 until a rich dark brown4 ,use one heaping tablespoonful of coffee to each small cup of boiling water1 let it just boil up1 then steep on the back of the stove for five or ten minutes4 ,,caramel ,,coffee ,,no4 #d4--;,beat together four eggs and one pint of molasses1 and mix thoroughly with four quarts of good wheat bran4 ,brown in the oven1 stirring frequently4 ,prepare for use the same as the preceding4 ,,mrs4 ,t',s ,,caramel ,,coffee4--,make a rather thick batter of ,graham grits or ,graham meal and milk1 spread it in shallow pans and bake in a moderate oven until evenly done throughout4 ,cut the cake thus prepared into thin strips1 which break into small uniform pieces and spread on perforated tins or sheets and brown in the oven4 ,each piece should be very darkly and evenly browned1 but not burned4 ,for each cup of coffee required1 steep a small handful in boiling water for ten or fifteen minutes1 strain and serve4 ,,parched ,,grain ,,coffee4--,brown in the oven some perfectly sound wheat1 sweet corn1 barley1 or rice1 as you would the coffee berry4 ,if desired1 a mixture of grains may be used4 ,pound or grind fine4 ,mix the white of an egg with three tablespoonfuls of the ground grain1 and pour over it a quart of boiling water4 ,allow it to come just to the boiling point1 steep slowly for twelve or fifteen minutes1 and serve4 ,,wheat1 ,,oats ,,and ,,barley ,,coffee4--,mix together equal quantities of these grains1 brown in the oven like ordinary coffee1 and grind4 ,to one quart of boiling water take three tablespoonfuls of the prepared coffee mixed with the white of an egg1 and steep in boiling water ten or fifteen minutes4 ,,recipes ,,for ,,cold ,,beverages4 ,,blackberry ,,beverage4--,crush a quart of fresh blackberries1 and pour over them a quart of cold water2 add a slice of lemon and a teaspoonful of orange water1 and let it stand three or four hours4 ,strain through a jelly bag4 ,sweeten to taste with a syrup prepared by dissolving white sugar in hot water1 allowing it to become cold before using4 ,serve at once with bits of broken ice in the glasses1 or place the pitcher on ice until ready to serve4 ,,fruit ,,beverage4--,a great variety of pleasant1 healthful drinks may be made by taking equal quantities of water and the juice of currants1 strawberries1 raspberries1 cherries1 or a mixture of two kinds1 as raspberries and currants1 sweetening to taste1 and putting into each glass a small lump of ice4 ,directions for the preparation of fruit juices will be found on page #bji4 ,,fruit ,,beverage ,,no4 #b4--,mash a pint of red raspberries1 add one cup of canned pineapple or half a fresh one chopped fine2 pour over all three pints of water4 ,stir frequently1 and let the mixture stand for two hours4 ,strain1 add the juice of six lemons1 and sugar or syrup to sweeten4 ,,another4--,extract the juice from three lemons and as many sour oranges1 add a quart of cold water1 sugar or syrup to sweeten1 half a teaspoonful of rose water1 and a cup of pure grape juice2 or the rose water and grape juice may be omitted and two tablespoonfuls of strawberry1 raspberry1 or cherry juice used instead1 and the whole poured over half a dozen slices of pineapple1 and allowed to stand until well flavored before using4 ,,fruit ,,cordial4--,crush a pint of blackberries1 raspberries1 grapes1 currants1 or cherries1 adding the juice of two sour oranges1 and a sliced lemon2 pour over all a quart of cold water4 ,stir the mixture frequently and let it stand for two hours1 then strain and add a syrup made by dissolving white sugar in boiling water1 sufficient to sweeten4 ,cool on ice and serve4 ,,grape ,,beverage4--,crush two pounds of perfectly ripened purple grapes and strain the juice through a jelly bag4 ,add to the juice three tablespoonfuls of granulated sugar or syrup1 and dilute with cold water to suit the taste4 ,,lemonade4--,use three large or four medium-sized lemons for each quart of water1 and from six to eight tablespoonfuls of sugar4 ,rub or squeeze the lemons till soft4 ,cut a slice or two from each1 and extract the juice with a lemon drill2 strain the juice through a fine wire strainer to remove the seeds and bits of pulp1 and pour it over the sugar4 ,add the slices of lemon1 and pour over all a very little boiling water to thoroughly dissolve the sugar2 let it stand ten or fifteen minutes1 then add the necessary quantity of cold water1 and serve4 ,or rub the sugar over the outside of the lemons to flavor it1 and make it into a syrup by adding sufficient boiling water to dissolve it4 ,extract and strain the lemon juice1 add the prepared syrup and the requisite quantity of cold water1 and serve4 ,,mixed ,,lemonade4--,a very pleasant1 cooling summer drink is made from the juice of six oranges and six lemons1 with sugar to taste2 add to this some pounded ice and the juice of a small can of pineapple1 and lastly pour over the whole two quarts of water4 ,,oatmeal ,,drink4--,boil one fourth of a pound of oatmeal in three quarts of water for half an hour1 then add one and one half tablespoonfuls of sugar1 strain and cool4 ,it may be flavored with a little lemon or raspberry syrup if desired2 or the sugar may be omitted and a quart of milk added4 ,cool on ice and serve4 ,,orangeade4--,pare very thin from one orange a few bits of the yellow rind4 ,slice three well-peeled sour oranges1 taking care to remove all the white portion and all seeds4 ,add the yellow rind and a tablespoonful of sugar2 pour over all a quart of boiling water4 ,cover the dish1 and let it remain until the drink is cold4 ,or1 if preferred1 the juice of the oranges may be extracted with a lemon drill and strained as for lemonade4 ,,pineapple ,,beverage4--,pare and chop quite fine one fresh pineapple2 add a slice or two of lemon1 and cover with three pints of boiling water4 ,let it stand for two hours or more1 stirring frequently2 then strain and add the juice of five lemons1 and sugar or syrup to sweeten4 ,,pineapple ,,lemonade4--,lemonade made in the usual manner and flavored with a few spoonfuls of canned pineapple juice1 is excellent for variety4 ,,pink ,,lemonade4--,add to a pint of lemonade prepared in the usual manner half a cup of fresh or canned strawberry1 red raspberry1 currant1 or cranberry juice4 ,it gives a pretty color besides adding a pleasing flavor4 ,,sherbet4--,mash a quart of red raspberries1 currants1 or strawberries1 add the juice of a lemon1 and pour over all three pints of cold water4 ,stir frequently1 and let it stand for two or three hours4 ,strain through a jelly bag1 sweeten to taste1 and serve4 ,,tisane4--,this is a favorite ,french beverage1 and is prepared by chopping fine a cupful of dried fruits1 such as prunes1 figs1 or prunelles1 and steeping for an hour in a quart of water1 afterward straining1 sweetening to taste1 and cooling on ice before using4 ,,table ,,topics4 ,the nervousness and peevishness of our times are chiefly attributable to tea and coffee4 ,the digestive organs of confirmed coffee drinkers are in a state of chronic derangement which reacts on the brain1 producing fretful and lachrymose moods4 ,the snappish1 petulant humor of the ,chinese can certainly be ascribed to their immoderate fondness for tea4--,dr4 ,bock4 ,dr4 ,ferguson1 an eminent physician who has carefully investigated the influence of tea and coffee upon the health and development of children1 says he found that children who were allowed these beverages gained but four pounds a year between the ages of thirteen and sixteen1 while those who had been allowed milk instead1 gained fifteen pounds in weight during the same period4 ,dr4 ,richardson1 the eminent ,english physician and scientist1 asserts that the misery of the women of the poorer classes of the population in ,england is more than doubled by the use of tea1 which only soothes or stimulates to intensify the after-coming depression and languor4 ,a physician recommended a lady to abandon the use of tea and coffee4 ,o1 but ,i shall miss it so1 said she4 ,very likely1 replied her medical adviser1 but you are missing health now1 and will soon lose it altogether if you do not4 ,dr4 ,stenhouse1 of ,liverpool1 once made a careful analysis of a sample package of black tea1 which was found to contain some pure ,congo tea leaves1 also siftings of ,pekoe and inferior kinds1 weighing together twenty-seven per cent of the whole4 ,the remaining seventy-three per cent was composed of the following substances2 ,iron1 plumbago1 chalk1 ,china-clay1 sand1 ,prussian-blue1 tumeric1 indigo1 starch1 gypsum1 catechu1 gum1 the leaves of the camelia1 sarangna1 ,chlorantes officinalis1 elm1 oak1 willow1 poplar1 elder1 beach1 hawthorn1 and sloe4 ,,milk ,,cream ,,butter ,,milk4 ,chemically considered1 the constituents of milk are nitrogenous matter 7consisting of casein and a small proportion of albumen71 fat1 sugar of milk1 mineral matter1 and water1 the last constituting from sixty-five to ninety per cent of the whole4 ,the proportion of these elements varies greatly in the milk of different animals of the same species and of the same animals at different times1 so that it is not possible to give an exact analysis4 ,the analysis of an average specimen of cow's milk1 according to ,letheby1 is3-- ,nitrogenous matter4444444444444444444444444444444444 44444#d4a ,fat444444444444444444444444444444444444 444444444444444444#c4i ,sugar of milk444444444444444444444444444444444444 44444444#e4b ,mineral matter4444444444444444444444444444444444 444444444#j4h ,water4444444444444444444444444444444444 44444444444444444#hf4j ,if a drop of milk be examined with a microscope1 it will be seen as a clear liquid1 holding in suspension a large number of minute globules1 which give the milk its opacity or white color4 ,these microscopic globules are composed of fatty matter1 each surrounded by an envelope of casein1 the principal nitrogenous element found in milk4 ,they are lighter than the surrounding liquid1 and when the milk remains at rest1 they gradually rise to the top and form cream4 ,casein1 unlike albumen1 is not coagulated by heat2 hence when milk is cooked1 it undergoes no noticeable change1 save the coagulation of the very small amount of albumen it contains1 which1 as it solidifies1 rises to the top1 carrying with it a small portion of the sugar and saline matter and some of the fat globules1 forming a skin-like scum upon the surface4 ,casein1 although not coagulable by heat1 is coagulated by the introduction into the milk of acids or extract of rennet4 ,the curd of cheese is coagulated casein4 ,when milk is allowed to stand for some time exposed to warmth and air1 a spontaneous coagulation occurs1 caused by fermentative changes in the sugar of milk1 by which it is converted into lactic acid through the action of germs4 ,milk is sometimes adulterated by water1 the removal of more or less of the cream1 or the addition of some foreign substance to increase its density4 ,the quality of milk is more or less influenced by the food upon which the animal is fed4 ,watery milk may be produced by feeding a cow upon sloppy food4 ,the milk of diseased animals should never be used for food4 ,there is no way by which such milk can invariably be detected1 but ,prof4 ,vaughan1 of ,michigan ,university1 notes the following kinds of milk to be avoided3 #a4 ,milk which becomes sour and curdles within a few hours after it has been drawn1 and before any cream forms on its surface4 ,this is known in some sections as 'curdly' milk1 and it comes from cows with certain inflammatory affections of the udder1 or digestive diseases1 or those which have been overdriven or worried4 #b4 ,bitter-sweet milk has cream of a bitter taste1 is covered with 'blisters1' and frequently with a fine mold4 ,butter and cheese made from such milk cannot be eaten on account of the disagreeable taste4 #c4 ',slimy milk' can be drawn out into fine1 ropy fibers4 ,it has an unpleasant taste1 which is most marked in the cream4 ,the causes which lead to the secretion of this milk are not known4 #d4 ',blue milk' is characterized by the appearance on its surface1 eighteen or twenty-four hours after it is drawn1 of small1 indigo-blue spots1 which rapidly enlarge until the whole surface is covered with a blue film4 ,if the milk be allowed to stand a few days1 the blue is converted into a greenish or reddish color4 ,this coloration of the milk is due to the growth of microscopic organisms4 ,the butter made from 'blue milk' is dirty-white1 gelatinous1 and bitter4 #e4 ',barnyard milk' is a term used to designate milk taken from unclean animals1 or those which have been kept in filthy1 unventilated stables4 ,the milk absorbs and carries the odors1 which are often plainly perceptible4 ,such milk may not be poisonous1 but it is repulsive4 ,there is no doubt that milk often serves as the vehicle for the distribution of the germs of various contagious diseases1 like scarlet fever1 diphtheria1 and typhoid fever1 from becoming contaminated in some way1 either from the hands of milkers or from water used as an adulterant or in cleansing the milk vessels4 ,recent investigations have also shown that cows are to some extent subject to scarlet fever1 the same as human beings1 and that milk from infected cows will produce the same disease in the consumer4 ,milk should not be kept in brass or copper vessels or in earthen-ware lined with lead glazing2 for if the milk becomes acid1 it is likely to unite with the metal and form a poisonous compound4 ,glass and granite ware are better materials in which to keep milk4 ,milk should never be allowed to stand uncovered in an occupied room1 especially a sitting-room or bedroom1 as its dust is likely to contain disease-germs1 which falling into the milk1 may become a source of serious illness to the consumer4 ,indeed it is safest to keep milk covered whenever set away1 to exclude the germs which are at all times present in the air4 ,a good way is to protect the dishes containing milk with several layers of cheese-cloth1 which will permit the air but not the germs to circulate in and out of the pans4 ,neither should it be allowed to stand where there are strong odors1 as it readily takes up by absorption any odors to which it is exposed4 ,a few years ago ,dr4 ,dougall1 of ,glasgow1 made some very interesting experiments on the absorbent properties of milk4 ,he inclosed in jars a portion of substances giving off emanations1 with a uniform quantity of milk1 in separate vessels1 for a period of eight hours1 at the end of which time samples of the milk were drawn off and tested4 ,the result was that milk exposed to the following substances retained odors as described3-- ,coal gas1 distinct2 paraffine oil1 strong2 turpentine1 very strong2 onions1 very strong2 tobacco smoke1 very strong2 ammonia1 moderate2 musk1 faint2 asafetida1 distinct2 creosote1 strong2 cheese 7stale71 distinct2 chloroform1 moderate2 putrid fish1 very bad2 camphor1 moderate2 decayed cabbage1 distinct4 ,these facts clearly indicate that if the emanations to which milk is exposed are of a diseased and dangerous quality1 it is all but impossible that the milk can remain free from dangerous properties4 ,too much pains cannot be taken in the care of milk and vessels containing it4 ,contact with the smallest quantity of milk which has undergone fermentation will sour the whole2 hence the necessity for scrupulous cleanliness of all vessels which have contained milk before they are used again for that purpose4 ,in washing milk dishes1 many persons put them first into scalding water1 by which means the albumen in the milk is coagulated2 and if there are any crevices or seams in the pans or pails1 this coagulated portion is likely to adhere to them like glue1 and becoming sour1 will form the nucleus for spoiling the next milk put into them4 ,a better way is first to rinse each separately in cold water1 not pouring the water from one pan to another1 until there is not the slightest milky appearance in the water1 then wash in warm suds1 or water containing sal-soda1 and afterward scald thoroughly2 wipe perfectly dry1 and place if possible where the sun will have free access to them until they are needed for further use4 ,if sunshine is out of the question1 invert the pans or cans over the stove1 or place for a few moments in a hot oven4 ,the treatment of milk varies with its intended use1 whether whole or separated from the cream4 ,cream rises best when the milk is quite warm or when near the freezing-point4 ,in fact1 cream separates more easily from milk at the freezing-point than any other1 but it is not thick and never becomes so4 ,an intermediate state seems to be unfavorable to a full rising of the cream4 ,a temperature of #ef to #fj;,f4 is a good one4 ,milk to be used whole should be kept at about #de and stirred frequently4 ,all milk obtained from city milkmen or any source not certainly known to be free from disease-germs1 should be sterilized before using4 ,indeed1 it is safest always to sterilize milk before using1 since during the milking or in subsequent handling and transportation it is liable to become infected with germs4 ,,to ,,sterilize ,,milk ,,for ,,immediate ,,use4--,put the milk as soon as received into the inner dish of a double boiler1 the outer vessel of which should be filled with boiling water4 ,cover and heat the milk rapidly to as near the boiling point as possible4 ,allow it to remain with the water in the outer boiler actively boiling for half an hour1 then remove from the stove and cool very quickly4 ,this may be accomplished by pouring into shallow dishes1 and placing these in cold water1 changing the water as frequently as it becomes warm1 or by using pieces of ice in the water4 ,it is especially important to remember that the temperature of the milk should be raised as rapidly as possible1 and when the milk is sufficiently cooked1 cooled very quickly4 ,either very slow heating or slow cooling may prove disastrous1 even when every other precaution is taken4 ,or1 well-cleaned glass fruit cans may be nearly filled with milk1 the covers screwed on loosely1 then placed in a kettle of cold water1 gradually heated to boiling and kept at that temperature for a half hour or longer1 then gradually cooled4 ,or1 perfectly clean bottles may be filled with milk to within two inches of the top1 the neck tightly closed with a wad of cotton1 and the bottles placed in a steam cooker1 the water in which should be cold at the start1 and steamed for half an hour4 ,this cooking of milk1 while it destroys many of the germs contained in milk1 particularly the active disease-germs which are liable to be found in it1 thus rendering it more wholesome1 and improving its keeping qualities somewhat1 does not so completely sterilize the milk that it will not undergo fermentative changes4 ,under varying conditions some thirty or forty different species of germs are to be found in milk1 some of which require to be subjected to a temperature above that of boiling water1 in order to destroy them4 ,the keeping quality of the milk may be increased by reboiling it on three successive days for a half hour or longer1 and carefully sealing after each boiling4 ,,to ,,sterilize ,,milk ,,to ,,keep4--,this is a somewhat more difficult operation1 but it may be done by boiling milk sealed in very strong bottles in a saturated solution of salt4 ,the milk used should be perfectly fresh4 ,it is best1 when possible1 to draw the milk from the cow directly into the bottles4 ,fill the bottles to within two inches of the top1 cork them immediately and wire the corks down firmly and place them in the cold salt solution4 ,boil fifteen minutes or half an hour4 ,allow the solution to cool before removing them4 ,if the bottles are removed from the solution while hot1 they will almost instantly break4 ,when cold1 remove the bottles1 and cover the tops with sealing wax4 ,store in a cool place1 shake thoroughly once or twice a week4 ,milk sterilized in this manner will keep indefinitely4 ,,condensed ,,milk4--,condensed milk is made by evaporating milk in a vacuum to one fifth its original volume2 it is then canned like any other food by sealing at boiling temperature in air-tight cans4 ,when used1 it should be diluted with five times its bulk of warm water4 ,condensed milk1 when not thoroughly boiled in the process of condensation1 is liable to harbor disease-germs the same as any other milk4 ,,cream4 ,cream varies in composition according to the circumstances under which it rises4 ,the composition of an average specimen as given by ,letherby is3-- ,nitrogenous matter4444444444444444444444444444444444 4444444444 #b4g ,fat444444444444444444444444444444444444 4444444444444444444444 #bf4g ,sugar of milk444444444444444444444444444444444444 4444444444444 #b4h ,mineral matter4444444444444444444444444444444444 44444444444444 #a4h ,water4444444444444444444444444444444444 4444444444444444444444 #ff4j ,in the process of churning2 the membranes of casein which surround each of the little globules constituting the cream are broken1 and the fat of which they are composed becomes a compact mass known as butter4 ,the watery looking residue containing casein1 sugar of milk1 mineral matter1 and a small proportion of fat1 comprises the buttermilk4 ,skim-milk1 or milk from which the cream has been removed1 and buttermilk are analogous in chemical composition4 ,the composition of each1 according to ,dr4 ,edward ,smith1 is3-- ,,skim-,,milk ,nitrogenous matter4444444444444444444444444444444444 4444444 #d4j ,sugar4444444444444444444444444444444444 44444444444444444444 #c4h ,fat444444444444444444444444444444444444 44444444444444444444 #a4h ,mineral matter4444444444444444444444444444444444 44444444444 #j4h ,water4444444444444444444444444444444444 44444444444444444444#hh4j ,,buttermilk ,nitrogenous matter4444444444444444444444444444444444 44444444#d4a ,sugar4444444444444444444444444444444444 444444444444444444444#c4f ,fat444444444444444444444444444444444444 444444444444444444444#j4g ,mineral matter4444444444444444444444444444444444 444444444444#j4h ,water4444444444444444444444444444444444 44444444444444444444#hh4j ,skim-milk and buttermilk1 when the butter is made from sweet cream and taken fresh1 are both excellent foods1 although lacking the fat of new milk4 ,cream is more easily digested than butter1 and since it contains other elements besides fat1 is likewise more nutritious4 ,in cream the fat is held in the form of an emulsion which allows it to mingle freely with water4 ,as previously stated1 each atom of fat is surrounded with a film of casein4 ,the gastric juice has no more power to digest casein than it has free fat1 and the little particles of fat thus protected are carried to the small intestines1 where the pancreatic juice digests them1 and on their way they do not interfere with the stomach digestion of other foods1 as the presence of butter and other free fats may do4 ,it is because of its greater wholesomeness that in the directions for the preparation of foods given in this work we have given preference to the use of cream over that of butter and other free fats4 ,the usual objection to its use is its expense1 and the difficulty of obtaining it from city dealers4 ,the law of supply and cost generally corresponds with that of demand1 and doubtless cream would prove no exception if its use were more general4 ,illustration3 ,creamery4 ,cream may be sterilized and preserved in a pure state for some time1 the same as milk4 ,milk requires especial care to secure a good quality and quantity of cream4 ,scrupulous cleanliness1 good ventilation1 and an unvarying temperature are absolute essentials4 ,the common custom of setting milk in pans is objectionable1 not only because of the dust and germs always liable to fall into the milk1 but also from the difficulty of keeping milk thus set at the proper temperature for cream-rising4 ,every family using milk in any quantity ought to have a set of creameries of large or small capacity according to circumstances1 in which the milk supply can be kept in a pure1 wholesome condition1 and so arranged as to facilitate the full rising of the cream if desired4 ,a very simple and satisfactory creamery1 with space for ice around the milk1 similar to that represented in the accompanying cut1 may be constructed by any tinman4 ,the plan of scalding milk to facilitate the rising of the cream is excellent1 as it not only secures a more speedy rising1 but serves to destroy the germs found in the milk1 thus lessening its tendency to sour4 ,the best way to do this is to heat the milk in a double boiler1 or a dish set inside another containing hot water1 to a temperature of #aej to #afe;,f4 as indicated by wrinkles upon its surface4 ,the milk must not1 however1 be allowed to come to a boil4 ,when scalded1 it should be cooled at once to a temperature of about #fj ,f4 and kept thus during the rising of the cream4 ,,butter4 ,of all foods wholly composed of fat1 good fresh butter is the most wholesome4 ,it should1 however1 be used unmelted and taken in a finely divided state1 and only in very moderate quantities4 ,if exposed to great heat1 as on hot buttered toast1 meats1 rich pastry1 etc41 it is quite indigestible4 ,we do not recommend its use either for the table or for cooking purposes when cream can be obtained1 since butter is rarely found in so pure a state that it is not undergoing more or less decomposition1 depending upon its age and the amount of casein retained in the butter through the carelessness of the manufacturer4 ,casein1 on exposure to air in a moist state1 rapidly changes into a ferment1 which1 acting upon the fatty matter of the butter1 produces rancidity1 rendering the butter more or less unwholesome4 ,poor1 tainted1 or rancid butter should not be used as food in any form4 ,good butter is pale yellow1 uniform throughout the whole mass1 and free from rancid taste or odor4 ,white lumps in it are due to the incorporation of sour milk with the cream from which it was produced4 ,a watery1 milk-like fluid exuding from the freshly cut surface of butter1 is evidence that insufficient care was taken to wash out all the buttermilk1 thus increasing its liability to spoil4 ,the flavor and color of butter vary considerably1 according to the breed and food of the animal from which the milk was obtained4 ,an artificial color is often given to butter by the use of a preparation of annatto4 ,both salt and saltpeter are employed as preservatives for butter2 a large quantity of the former is often used to increase the weight of the butter4 ,,artificial ,,butter4--,various fraudulent preparations are sold as butter4 ,oleomargarine1 one of the commonest1 is made from tallow or beef-fat1 cleaned and ground like sausage1 and heated1 to separate the oil from the membranes4 ,it is then known as butter-oil1 is salted1 cooled1 pressed1 and churned in milk1 colored with annatto1 and treated the same as butter4 ,butterine1 another artificial product1 is prepared by mixing butter-oil and a similar oil obtained from lard1 then churning them with milk4 ,an eminent analyst gives the following excellent way of distinguishing genuine butter from oleomargarine3--,when true butter is heated over a clear flame1 it 'browns' and gives out a pleasant odor1--that of browned butter4 ,in heating there is more or less sputtering1 caused by minute particles of water retained in washing the butter4 ,on the bottom of the pan or vessel in which true butter is heated1 a yellowish-brown crust is formed1 consisting of roasted or toasted casein4 ,when oleomargarine is heated under similar circumstances1 it does not 'brown1' but becomes darker by overheating1 and when heated to dryness1 gives off a grayish steam1 smelling of tallow4 ,there is no 'sputtering' when it is being heated1 but it boils easily4 ,if a pledget of cotton or a wick saturated with oleomargarine be set on fire and allowed to burn a few moments before being extinguished1 it will give out fumes which are very characteristic1 smelling strongly of tallow1 while true butter behaves very differently4 ,,butter ,,in ,,ancient ,,times4--,two kinds of butter seem to have been known to the ancient ,jews1 one quite like that of the present day1 except that it was boiled after churning1 so that it became in that warm climate practically an oil2 the other1 a sort of curdled milk4 ,the juice of the ,jerusalem artichoke was mixed with the milk1 when it was churned until a sort of curd was separated4 ,the ,oriental method of churning was by putting the milk into a goat-skin and swinging and shaking the bag until the butter came1 as illustrated in the accompanying cut4 ,illustration3 ,oriental ,butter-,making4 ,an article still sold as butter in ,athens is made by boiling the milk of goats1 allowing it to sour1 and then churning in a goat-skin4 ,the result is a thick1 white1 foamy substance appearing more like cream than butter4 ,,butter-,,making4--,the manufacture of good butter is dependent upon good cows and the care given them1 as well as most careful treatment of the milk and cream4 ,the milk to be used for butter making1 as indeed for all purposes1 should be most carefully strained through a wire strainer covered with three or four thicknesses of perfectly clean cheese cloth4 ,the following points given by an experienced dairyman will be found worthy of consideration by all who have to do with the manufacture of this article3-- ,milk is almost as sensitive to atmospheric changes as mercury itself4 ,it is a question among many as to what depth milk should be set to get the most cream4 ,it does not make so much difference as to the depth as it does the protection of the milk from acid or souring4 ,as soon as the milk begins to sour1 the cream ceases to rise4 ,with a clear1 dry atmosphere the cream will rise clean in the milk2 but in that condition of the atmosphere which readily sours the milk1 the cream will not rise clean1 but seems to hang in the milk1 and this even when the milk is protected by being set in water4 ,the benefit of setting milk in cold water is that the water protects the milk from becoming acid until the cream has time to rise4 ,for cream to rise readily on milk set in cold water1 the atmosphere in the room should be warmer than the water4 ,as much cream will rise on milk set in cold water in one hour as on milk not set in water in twenty-four hours4 ,the milk should be skimmed while sweet1 and the cream thoroughly stirred at each skimming4 ,cream skimmed from different milkings1 if churned at the same time in one churn1 should be mixed eight to ten hours before churning2 then the cream will all come alike4 ,the keeping qualities of butter depend principally upon two things3 ,first1 the buttermilk must be all gotten out2 and secondly1 the grain of the butter should be kept as perfect as possible4 ,butter should not be allowed to be churned after it has fairly come1 and should not be gathered compactly in the churn in taking out1 but the buttermilk should be drained from the butter in the churn1 through a hair sieve1 letting the butter remain in the churn4 ,then take water and turn it upon the butter with sufficient force to pass through the butter1 and in sufficient quantity to rinse the buttermilk all out of the butter4 ,with this process of washing the butter the grain is not injured or mashed1 and is thus far kept perfect4 ,and in working in the salt the ladle or roll or worker1 whatever it is1 should never be allowed to slip on the butter1--if it does1 it will destroy the grain1--but it should go upon the butter in a pressing or rolling motion4 ,test the temperature of the cream with a thermometer1 and churn it at #fj in summer and #fb in winter4 ,if the butter is soft1 it may be hardened by pouring onto it while working a brine made by dissolving a pint of salt in ten quarts of water4 ,the salt used in the butter should be carefully measured1 three fourths of an ounce of salt to the pound being the usual allowance4 ,butter1 like milk1 absorbs odors readily1 and should never be allowed to remain in occupied rooms or any place exposed to strong or foul odors1 but be kept covered in a cold place4 ,,cheese4 ,cheese is a product of milk prepared by separating the casein1 with more or less of the cream1 according to the manner in which it has been prepared1 from the other ingredients of the milk4 ,it is an article1 which1 although possessing a large proportion1 of nutritive material1 is very difficult of digestion1 and the use of which is very questionable1 not only for this reason1 but because it is very liable to contain a poison called tyrotoxicon1 capable of producing most violent and indeed fatal results1 according to the remarkable researches of ,prof4 ,vaughan of ,michigan ,university4 ,this poison is sometimes found in ice cream and custards1 cream-puffs1 etc41 made from stale milk or cream4 ,it is much better to use milk in its fresh1 natural state than in any of its products4 ,made into either butter or cheese1 we lose some of its essential elements1 so that what is left is not a perfect food4 ,,recipes ,,hot ,,milk4--,milk is more easily digested when used hot4 ,this is not due to any marked chemical change in the milk1 but to the stimulating effect of heat upon the palate and stomach4 ,to prepare hot milk1 heat it in a double boiler until a wrinkled skin appears upon the surface4 ,in the double boiler it may be kept at the proper temperature for a long time without difficulty1 and thus prepared1 it forms one of the most healthful of foods4 ,milk1 either cold or hot1 should be taken a few sips only at a time1 and not be drank in copious draughts when used in connection with other foods at mealtime4 ,it will then coagulate in the stomach in small flakes much more easily digested than the large mass resulting when a large quantity is swallowed at a time4 ,,devonshire ,,or ,,clotted ,,cream4--,this is prepared as follows3 ,strain the milk as it comes fresh from the cow into a deep pan which will fit tightly over a kettle in which water can be boiled1 and set away in a cool well-ventilated place1 where it should be allowed to remain undisturbed from eight to twelve hours or longer4 ,then take the pan up very carefully so as not to disturb the cream1 place over a kettle of water1 heat to near the boiling point1 or until a rim of bubbles half an inch wide forms all around the dish of milk4 ,it must not1 however1 be allowed to boil1 or the cream will be injured4 ,now lift the pan again with equal care back to a cool place and allow it to stand from twelve to twenty-four hours longer4 ,the cream should be a compact mass of considerable thickness1 and may be divided with a knife into squares of convenient size before skimming4 ,it is delicious for use on fruit and grains4 ,,cottage ,,cheese4--,this dish is usually prepared from milk which has curdled from lack of proper care1 or from long standing exposed to the air1 and which is thus in some degree decomposing4 ,but the fact that the casein of the milk is coagulated by the use of acids makes it possible to prepare this dish in a more wholesome manner without waiting for decomposition of the milk4 ,add to each four quarts of milk one cupful of lemon juice2 let it stand until coagulated1 then heat slowly1 but do not boil1 until the curd has entirely separated from the whey4 ,turn the whole into a colander lined with a square of clean cheese cloth1 and drain off the whey4 ,add to the curd a little salt and cream1 mix all together with a spoon or the hands1 and form into cakes or balls for the table4 ,the use of lemon gives a delicious flavor1 which may be intensified1 if desired1 by using a trifle of the grated yellow rind4 ,,cottage ,,cheese ,,from ,,buttermilk4--,place a pail of fresh buttermilk in a kettle of boiling water1 taking care to have sufficient water to come up even with the milk in the pail4 ,let the buttermilk remain until it is heated throughout to about #adj1 which can be determined by keeping a thermometer in the milk and stirring it frequently4 ,when it is sufficiently heated1 empty the curd into strong muslin bags and hang up to drain for several hours4 ,if properly scalded and drained1 the curd will be quite dry and may be seasoned and served the same as other cottage cheese4 ,if scalded too much1 it will be watery4 ,,cottage ,,cheese ,,with ,,sour ,,milk4--,take a pan of newly-loppered thick sour milk1 and place it over a kettle of boiling water until the whey separates from the curd1 breaking and cutting the curd as the milk becomes warmed1 so as to allow the whey to settle4 ,the milk should be well scalded1 but not allowed to boil1 as that will render the curd tough and leathery4 ,have ready a clean piece of cheese cloth spread inside a colander1 dip the curd into it1 and leave it to drain4 ,if preferred1 the corners of the cloth may be tied with a string1 thus forming a bag in which the cheese may be hung up to drain4 ,when well drained1 remove the dry curd to a dish1 rub it fine with the hands1 add salt1 and season with sweet cream1 beating it well through the curd with a silver fork4 ,it may be shaped into balls with the hands or pressed in large cups or bowls4 ,,french ,,butter4--,fill a large1 wide-mouthed glass bottle or jar about half full of thick sweet cream4 ,cork tightly1 and with one end of the bottle in each hand shake it vigorously back and forth until the butter has separated from the milk1 which it will generally do in a few minutes4 ,work out the buttermilk1 make into small pats1 and place on ice until ready to serve4 ,as a rule this butter is not washed or salted1 as it is intended for immediate use4 ,,shaken ,,milk4--,fit a conical tin cup closely over a glass of milk and shake it vigorously until all of a foam1 after which it should be slowly sipped at once2 or a glass of milk may be put into a quart fruit can1 the cover tightly screwed on1 and then shaken back and forth until the milk is foamy4 ,,emulsified ,,butter4--,boil the butter with water for half an hour to destroy any germs it may contain2 use plenty of water and add the butter to it while cold4 ,when boiled1 remove from the fire and allow it to become nearly cold1 when the butter will have risen to the top and may be removed with a skimmer1 or it may be separated from the water by turning the whole after cooling into a clean strainer cloth placed inside a colander4 ,the butter may be pressed in the cloth if any water still remains4 ,if hardened1 reheat just sufficient to soften1 and add to it1 while still liquid1 but cooled to about blood heat1 the yolk of one egg for each tablespoonful of butter1 and stir until very thoroughly mingled4 ,or1 add to each tablespoonful of the liquid butter two level tablespoonfuls of flour1 rub together thoroughly1 and cook until thickened in a half cupful of boiling water4 ,if cream is not obtainable and butter must be used for seasoning1 it is preferable to prepare it in one of the above ways for the purpose1 using the quantity given as an equivalent of one cupful of thin cream4 ,it will be evident1 however1 that these preparations will not only season but thicken whatever they are used in1 and that additional liquid should be used on that account4 ,,table ,,topics4 ,a little six-year-old boy went into the country visiting4 ,about the first thing he got was a bowl of bread and milk4 ,he tasted it1 and then hesitated a moment1 when his mother asked if he didn't like it2 to which he replied1 smacking his lips1 ,yes1 ma'am4 ,i was only wishing that our milkman in town would keep a cow6 ,when ,horace ,greeley was candidate for the presidency1 he at one time visited ,new ,orleans1 whose old creole residents gave him a dinner2 and to make it as fine an affair as possible1 each of the many guests was laid under contribution for some of the rarest wines in his cellar4 ,when dinner was announced1 and the first course was completed1 the waiter appeared at ,mr4 ,greeley's seat with a plate of shrimp4 ,you can take them away1 he said to the waiter1 and then added to the horrified ,french creole gentleman who presided1 ,i never eat insects of any kind4 ,later on1 soup was served1 and at the same time a glass of white wine was placed at ,mr4 ,greeley's right hand4 ,he pushed it quietly away1 but not unobserved by the chief host4 ,do you not drink wine8 he asked4 ,no1 answered ,mr4 ,greeley2 ,i never drink any liquors4 ,is there anything you would like to drink with your soup8 the host then asked1 a little disappointed4 ,if you've got it1 answered ,mr4 ,greeley1 and it isn't any trouble1 ,i'd like a glass of fresh buttermilk4 ,said the host afterward in his broken ,english1 ,ze idea of electing to ze presidency a man vot drink buttermilk vis his soup6 ,old friendships are often destroyed by toasted cheese1 and hard salted meat has often led to suicide4--,sydney ,smith4 ,a ,german sitting beside a ,spanish officer on board a ,havana steamer1 was munching ,limberger cheese with evident satisfaction when it occurred to him that he ought to offer some to his neighbor1 who very coolly declined4 ,you think it unhealthful to eat that8 inquired the ,german in polite astonishment4 ,unhealthful8 exclaimed the ,hidalgo1 with a withering look and a gasp for a more adequate word2 ,no1 sir3 ,i think it an unnatural crime6--,oswald4 ,good for ,dyspepsia4--,really1 don't you think cheese is good for dyspepsia8 said an advocate of the use of this common article of food4 ,why1 my uncle had dyspepsia all his life1 and he took a bit of cheese at the close of every meal6 ,mattieu ,williams tells us1 ,when common sense and true sentiment supplant mere unreasoning prejudice1 vegetables oils and vegetable fats will largely supplant those of animal origin in every element of our dietary4 ,,eggs ,as will be seen from the analysis given below1 an egg is particularly rich in nitrogenous elements4 ,it is indeed one of the most highly concentrated forms of nitrogenous food1 about one third of its weight being solid nutriment1 and for this reason is often found serviceable in cases of sickness where it is desirable to secure a large amount of nourishment in small bulk4 ,composition of the white of an ordinary hen's egg4 ,nitrogenous matter444444444444444444444 #bj4d ,fatty matter444444444444444444444444444 #aj4j ,mineral matter4444444444444444444444444 #a4f ,water4444444444444444444444444444444444 #fh4j ,composition of the yolk4 ,nitrogenous matter444444444444444444444 #a4j ,fatty matter444444444444444444444444444 #cj4g ,mineral matter4444444444444444444444444 #a4c ,water4444444444444444444444444444444444 #eb4j ,the white of egg is composed mainly of albumen in a dissolved state1 inclosed in layers of thin membrane4 ,when beaten1 the membranes are broken1 and the liberated albumen1 owing to its viscous or glutinous nature1 entangles and retains a large amount of air1 thus increasing to several times its original bulk4 ,the yolk contains all the fatty matter1 and this1 with a modified form of albumen called vitellin1 forms a kind of yellow emulsion4 ,it is inclosed in a thin membrane1 which separates it from the surrounding white4 ,the yolk1 being lighter than the white1 floats to that portion of the egg which is uppermost1 but is held in position by two membranous cords1 one from each end of the egg4 ,the average weight of an egg is about two ounces1 of which ten per cent consists of shell1 sixty of white1 and thirty of yolk4 ,,how ,,to ,,choose ,,eggs4--,the quality of eggs varies considerably1 according to the food upon which the fowls are fed4 ,certain foods communicate distinct flavors1 and it is quite probable that eggs may be rendered unwholesome through the use of filthy or improper food2 hence it is always best1 when practicable1 to ascertain respecting the diet and care of the fowls before purchasing eggs4 ,on no account select eggs about the freshness of which there is any reason to doubt4 ,the use of stale eggs may result in serious disturbances of the digestive organs4 ,an ,english gentleman who has investigated the subject quite thoroughly1 finds upon careful microscopical examination that stale eggs often contain cells of a peculiar fungoid growth1 which seems to have developed from that portion of the egg which would have furnished material for the flesh and bones of the chick had the process of development been continued4 ,experiments with such eggs upon dogs produce poisonous effects4 ,there are several ways of determining with tolerable accuracy respecting the freshness of an egg4 ,a common test is to place it between the eye and a strong light4 ,if fresh1 the white will appear translucent1 and the outline of the yolk can be distinctly traced4 ,by keeping1 eggs become cloudy1 and when decidedly stale1 a distinct1 dark1 cloud-like appearance may be discerned opposite some portion of the shell4 ,another test is to shake the egg gently at the ear2 if a gurgle or thud is heard1 the egg is bad4 ,again1 eggs may be tested by dropping into a vessel containing a solution of salt and water1 in the proportion of a tablespoonful to a quart4 ,newly laid eggs will sink2 if more than six days old1 they will float in the liquid2 if bad1 they will be so light as to ride on the surface of the brine4 ,the shell of a freshly laid egg is almost full2 but owing to the porous character of the shell1 with age and exposure to air a portion of the liquid substance of which the egg is composed evaporates1 and air accumulates in its place at one of the extremities of the shell4 ,hence an egg loses in density from day to day1 and the longer the egg has been kept1 the lighter it becomes1 and the higher it will rise in the liquid4 ,an egg that will float on the surface of the liquid is of too questionable a character to be used without breaking1 and is apt to be unfit for use at all4 ,,how ,,to ,,keep ,,eggs4--,to preserve the interior of an egg in its natural state1 it is necessary to seal the pores of the shell air-tight1 as the air which finds its way into the egg through the pores of the shell causes gradual decomposition4 ,various methods are devised to exclude the air and thus preserve the egg4 ,a good way is to dip perfectly fresh eggs into a thick solution of gum-arabic1--equal parts of gum and water1--let the eggs dry and dip them again1 taking care that the shells are entirely covered with the solution each time4 ,when dry1 wrap separately in paper and pack in a box of sawdust1 bran1 salt1 or powdered charcoal1 and cover tightly to keep out the air4 ,there is a difference of opinion as to which end should be placed down in packing2 most authorities recommend the smaller end4 ,however1 an experienced poultryman offers the following reasons for packing with the larger end down3 ,the air-chamber is in the larger end1 and if that is placed down1 the yolk will not break through and touch the shell and thereby spoil4 ,another thing3 if the air-chamber is down1 the egg is not so liable to shrink away4 ,it would be well for housekeepers to make the test by packing eggs from the same lot each way and noting the result4 ,melted wax or suet may be used to coat the shells4 ,eggs are sometimes immersed and kept in a solution of lime water1 a pound of lime to a gallon of cold water1 or simply packed in bran or salt1 without a previous coating of fat or gum4 ,by any of these methods they will keep for several weeks4 ,eggs1 however1 readily absorb flavors from surrounding substances1 and for that reason lime water or salt solution are somewhat objectionable4 ,nothing of a disagreeable odor should be placed near eggs4 ,eggs for boiling may be preserved by placing in a deep pan1 and pouring scalding water over them4 ,let them stand half a minute1 drain off the water1 and repeat the process two or three times4 ,wipe dry1 and when cool1 pack in bran4 ,eggs should be kept in a cool1 not cold1 place and handled carefully1 as rough treatment may cause the mingling of the yolk and white by rupturing the membrane which separates them2 then the egg will spoil quickly4 ,the time required for the digestion of a perfectly cooked egg varies from three to four hours4 ,it is generally conceded that eggs lightly cooked are most readily digested4 ,what is generally termed a hard-boiled egg is not easily acted upon by the digestive juices1 and any other manner of cooking by which the albumen becomes hardened and solid offers great resistance to digestion4 ,,to ,,beat ,,eggs4--,this may seem trivial1 but no dish requiring eggs can be prepared in perfection1 unless they are properly beaten1 even if every other ingredient is the best4 ,an egg-beater or an egg-whip is the most convenient utensil for the purpose2 but if either of these is not to be had1 a silver fork will do very well1 and with this the beating should be done in sharp1 quick strokes1 dipping the fork in and out in rapid succession1 while the egg should grow firmer and stiffer with every stroke4 ,when carelessly beaten1 the result will be a coarse and frothy instead of a thick and cream-like mass4 ,use a bowl in beating eggs with an egg-beater1 and a plate when a fork or egg-whip is employed4 ,if the white and yolk are used separately1 break the shells gently about the middle1 opening slowly so as to let the white fall into the dish1 while retaining the yolk in one half of the shell4 ,if part of the white remains1 turn the yolk from the one half to the other till the white has fallen4 ,beat the yolks until they change from their natural orange color to a much lighter yellow4 ,the whites should be beaten until firm and dry enough not to fall from the bowl if turned upside down4 ,the yolk should always be beaten first1 since1 if the white is left to stand after being beaten1 a portion of the air1 which its viscous nature allows it to catch up1 escapes and no amount of beating will render it so firm a second time4 ,eggs which need to be washed before breaking should always be wiped perfectly dry1 that no water may become mingled with the egg1 as the water may dilute the albumen sufficiently to prevent the white from becoming firm and stiff when beaten4 ,in cold weather1 it is sometimes difficult to beat the whites as stiff as desirable4 ,albumen is quite susceptible to temperature1 and this difficulty may be overcome by setting the dish in which the eggs are beaten into warm water--not hot by any means--during the process of beating4 ,in very hot weather it is often advantageous to leave the eggs in cold or ice water for a short time before beating4 ,when a number of eggs are to be used1 always break each by itself into a saucer1 so that any chance stale egg may not spoil the whole4 ,if the white or yolk of an egg--is left over1 it may be kept for a day or two if put in a cool place1 the yolk thoroughly beaten1 the white unbeaten4 ,,recipes4 ,,eggs ,,in ,,shell4--,the usual method of preparing eggs for serving in this way is to put them into boiling water1 and boil or simmer until they are considered sufficiently cooked4 ,albumen1 of which the white of the egg is composed1 is easiest digested when simply coagulated4 ,the yolk1 if cooked at all1 is easiest digested when dry and mealy4 ,albumen coagulates at #afj1 and when the boiling point is reached1 it becomes hardened1 tough1 and leathery1 and very difficult of digestion4 ,if the egg were all albumen1 it might be easily and properly cooked by dropping into boiling water1 allowing it to remain for a few seconds1 and removing it1 since the shell of the egg would prevent its becoming sufficiently heated in so short a time as to become hardened2 but the time necessary to cook properly the white of the egg would be insufficient for the heat to penetrate to and cook the yolk2 and if it is desirable to cook the yolk hard1 the cooking process should be carried on at a temperature below the boiling point1 subjecting the egg to a less degree of heat1 but for a longer time4 ,the most accurate method is to put the eggs into water of a temperature of #afj1 allowing them to remain for twenty minutes and not permitting the temperature of the water to go above #afe4 ,cooked in this way1 the white will be of a soft1 jelly-like consistency throughout1 while the yolks will be hard4 ,if it is desired to have the yolks dry and mealy1 the temperature of the water must be less1 and the time of cooking lengthened4 ,we have secured the most perfect results with water at a temperature of #aej1 and seven hours' cooking4 ,the temperature of the water can be easily tested by keeping in it an ordinary thermometer1 and if one possesses a kerosene or gas stove1 the heat can be easily regulated to maintain the required temperature4 ,another method1 although less sure1 is to pour boiling water into a saucepan1 draw it to one side of the range where it will keep hot1 but not boil1 put in the eggs1 cover1 and let stand for twenty minutes4 ,if by either method it is desired to have the yolk soft-cooked1 lessen the time to ten minutes or so1 according to the hardness desired4 ,eggs are best served as soon as done1 as the white becomes more solid by being kept in a hot shell4 ,it should be remarked that the time necessary to cook eggs in the shell will vary somewhat with the firmness of the shell1 the size of the eggs1 and the number cooked together4 ,,eggs ,,in ,,sunshine4--,take an earthen-ware dish which will stand heat and also do to use in serving the eggs4 ,oil it and break therein as many eggs as desired2 sprinkle lightly with salt1 and put into the oven for two or more minutes till the eggs are set4 ,have ready some hot tomato sauce prepared as for ,tomato ,toast2 pour the sauce over them1 and serve4 ,,eggs ,,poached ,,in ,,tomatoes4--,take a pint of stewed tomatoes1 cooked until they are homogeneous or which have been rubbed through a colander2 season with salt if desired1 and heat4 ,when just beginning to boil1 slip in gently a half dozen eggs1 the shells of which have been so carefully broken that the yolks are intact4 ,keep the tomato just below the boiling point until the eggs are cooked4 ,lift the whites carefully with a fork as they cook1 until they are firm1 then prick them and let the yellow mix with the tomato and the whites4 ,the whole should be quite soft when done1 but showing the red of the tomatoes and the white and yellow of the eggs quite distinctly4 ,serve on toast4 ,if the flavor is agreeable1 a little onion4 ,,eggs ,,in ,,cream4--,put a half cupful or more of cream into a shallow earthen dish1 and place the dish in a kettle or pan of boiling water4 ,when the cream is hot1 break in as many eggs as the bottom of the dish will hold1 and cook until well set1 basting them occasionally over the top with the hot cream4 ,or1 put a spoonful or two of cream into individual egg or vegetable dishes1 break a fresh egg in each1 and cook in the oven or in a steamer over a kettle of boiling water until the white of the egg is well set4 ,,poached ,,or ,,dropped ,,eggs4--,break each egg into a saucer by itself4 ,have a shallow pan half filled with scalding1 not boiling1 water on the stove4 ,if desired1 a little salt and a tablespoonful of lemon juice may be added4 ,slip the eggs gently from the saucer upon the top of the water1 holding the edge of the saucer under water to prevent the eggs from scattering2 dip the water over them with a spoon and let them stand five minutes1 or until the yolk is covered with a film1 and the white is firm but not hardened2 keep the water just below the boiling point4 ,take out the eggs one by one on a skimmer1 and serve in egg-saucers1 or on slices of nicely browned toast moistened with a little sweet cream1 as preferred4 ,if one is especially particular to keep the shape of the eggs1 an egg poacher should be used1 or a set of muffin-rings may be laid in the bottom of the pan1 and the eggs turned into the rings4 ,,poached ,,eggs ,,with ,,cream ,,sauce4--,poach eggs as in the foregoing1 and pour over them a sauce made according to direction on page #cea4 ,,quickly ,,prepared ,,eggs4--,a good way to cook quickly a large number of eggs1 is to use a large-bottomed earthen dish1 which will stand the heat and in which the eggs may be served4 ,oil it well2 break the requisite number of eggs separately1 and turn each carefully into the dish2 sprinkle lightly with salt2 set the dish in the oven or in a steamer over a kettle of boiling water for a few minutes until the eggs are set1 then serve4 ,,scrambled ,,eggs4--,beat four eggs lightly1 add a little salt if desired1 and half a cup of milk or cream4 ,have ready a hot1 oiled saucepan2 turn the eggs in and cook quickly1 stirring constantly until firm1 but soft4 ,,steamed ,,eggs4--,break eggs into egg or vegetable dishes or patty-pans1 salt very lightly1 and set in a steamer over a kettle of boiling water until the whites are set and a film has formed over the yolk4 ,serve the same as poached eggs1 with or without toast4 ,,whirled ,,eggs4--,have a small kettle of water heated almost to boiling1 and with a wooden spoon1 stir it rapidly round and round in the same direction until a miniature whirlpool is produced4 ,have ready some eggs broken in separate cups1 and drop them carefully one at a time into the whirling water1 the stirring of which must be kept up until the egg is a soft round ball4 ,remove with a skimmer1 and serve on cream toast4 ,,omelets4 ,,recipes4 ,,plain ,,omelet4--,beat the yolks of three eggs to a cream and beat the whites to a stiff froth4 ,add to the yolks three tablespoonfuls of milk or cream1 one tablespoonful of finely grated bread crumbs1 and season lightly with salt2 lastly1 fold1 not stir1 the whites lightly in4 ,an omelet pan is the best utensil for cooking1 but if that is not to be had1 an earthen-ware pudding dish which will stand the heat is good2 an iron spider will do1 but a larger omelet would need to be prepared4 ,a tin saucepan is apt to cook the omelet so rapidly as to burn it in spots4 ,whatever the utensil used1 it should be hot1 the fire clear and steady1 and all in readiness by the time the eggs are beaten4 ,oil the dish well and gently pour in the omelet mixture2 cover1 and place the pan on the range where the heat will be continuous4 ,do not stir1 but carefully1 as the egg sets1 lift the omelet occasionally by slipping a broad-bladed knife under it1 or with a fork by dipping in here and there4 ,it should cook quickly1 but not so quickly as to burn4 ,from three to five minutes will generally be ample time4 ,when the middle of the omelet is set1 it may be put into a hot oven to dry the top4 ,as soon as the center is dry1 it should be removed immediately1 as it will be hard and indigestible if overdone4 ,to dish1 loosen from the pan by running a knife under it1 lay a hot platter1 bottom upward1 over the pan1 and invert the latter so as to shake out the omelet gently1 browned side uppermost2 or if preferred1 double one part over the other before dishing4 ,serve at once1 or it will fall4 ,an omelet of three eggs is sufficient for two or three persons2 if more is desired1 a second omelet of three eggs may be made4 ,larger ones are not so light nor so easily prepared4 ,the dish used should be reserved for that purpose alone1 and should be kept as smooth and dry as possible4 ,it is better to keep it clean by wiping with a coarse towel than by washing2 if the omelet comes from the pan perfectly whole and leaving no fragments behind4 ,,foam ,,omelet4--,prepare as above1 leaving out the white of one egg1 which must be beaten to a stiff froth and spread over the top of the omelet after it is well set4 ,let this white just heat through by the time the omelet is done4 ,fold the omelet together1 and dish4 ,the whites will burst out around the edges like a border of foam4 ,,fancy ,,omelets4--,various fancy omelets may be made by adding other ingredients and preparing the same as for plain omelets4 ,two or three tablespoonfuls of orange juice instead of milk1 with a little grated rind for flavor and three tablespoonfuls of sugar1 may be combined with the eggs and called an orange omelet4 ,a little cold cauliflower or cooked asparagus chopped very fine and mixed in when the omelet is ready for the pan1 may be denominated a vegetable omelet4 ,,soft ,,omelet4--,beat together thoroughly one quart of milk and six eggs4 ,season with salt4 ,pour into a shallow earthen pudding dish1 and bake in the oven until well set4 ,,table ,,topics4 ,the candidates for ancient athletic games were dieted on boiled grain1 with warm water1 cheese1 dried figs1 but no meat4 ,an unpleasant reminder4--7,scene1 ,thanksgiving dinner1 everybody commenting on the immense size of the turkey47 ,an appalling silence fell upon the crowd when ,tommy cried out1 ,mamma1 is that the old sore-headed turkey8 ,the eminent ,prof4 ,wilder was reared a vegetarian1 having passed his earlier years without even knowing that flesh food was ever eaten by human beings4 ,when six years old1 he saw on the table for the first time1 a roasted chicken1 at which he gazed for some moments in great bewilderment1 when he seemed to make a discovery1 and in his astonishment burst out with the remark1 ,i'll bet that's a dead hen6 ,a story is told of a minister who was spending the day in the country1 and was invited to dine4 ,there was chicken for dinner1 much to the grief of a little boy of the household1 who had lost his favorite hen to provide for the feast4 ,after dinner1 prayer was proposed1 and while the preacher was praying1 a poor little lonesome chicken came running under the house1 crying for its absent mother4 ,the little boy shouted1 ,peepy6 ,peepy6 ,i didn't kill your mother6 ,they killed her for that big preacher's dinner6 ,the ,amen was said very suddenly4 ,,meats ,this is the term usually applied to the flesh and various organs of such animals1 poultry1 and game as are used for food4 ,this class of foods contains representatives of all nutritive elements1 but is especially characterized by as excess of albuminous matter4 ,but in actual nutritive value flesh foods do not exceed various other food materials4 ,a comparison of the food grains with beefsteak and other flesh foods1 shows1 in fact1 that a pound of grain is equivalent in food value to two or three pounds of flesh4 ,at present time there is much question in the minds of many intelligent1 thinking people as to the propriety of using foods of this class1 and especially of their frequent use4 ,besides being in no way superior to vegetable substances1 they contain elements of an excrementitious character1 which cannot be utilized1 and which serve only to clog and impede the vital processes1 rendering the blood gross1 filling the body with second-hand waste material which was working its way out of the vital domain of the animal when slaughtered4 ,to this waste matter1 consisting of unexpelled excretions1 are added those produced by the putrefactive processes which so quickly begin in flesh foods exposed to air and warmth4 ,that flesh foods are stimulating has been shown by many observations and experiments4 ,flesh foods are also specially liable to be diseased and to communicate to the consumer the same disease4 ,the prevalence of disease among animals used for food is known to be very great1 and their transmission to man is no longer a matter of dispute4 ,it has been abundantly proved that such diseases as the parasitic1 tuberculous1 erysipelatous1 and foot and mouth diseases are most certainly communicable to man by infected flesh4 ,all stall and sty fed animals are more or less diseased4 ,shut up in the dark1 cut off from exercise1 the whole fattening process is one of progressive disease4 ,no living creature could long retain good health under such unnatural and unwholesome conditions4 ,add to this the exhaustion and abuse of animals before slaughtering2 the suffering incident to long journeys in close cars1 often without sufficient food and water2 and long drives over dusty roads under a burning sun to the slaughter house1 and it will be apparent to all thoughtful persons that such influences are extremely liable to produce conditions of the system that render the flesh unfit for food4 ,thousands of animals are consumed each year which were slaughtered just in time to save them from dying a natural death4 ,it is a common thing for cattle owners1 as soon as an animal shows symptoms of decline1 to send it to the butcher at once2 and when epidemics of cattle diseases are prevalent1 there can be no doubt that the meat markets are flooded with diseased flesh4 ,there are few ways in which we can more effectually imperil our health than in partaking freely of diseased animal food4 ,this is no new theory4 ,the ,jews have for ages recognized this danger1 and their laws require the most careful examination of all animals to be used as food1 both before and after slaughtering4 ,their sanitary regulations demand that beast or fowl for food must be killed by bleeding through the jugular vein1 and not1 according to custom1 by striking on the head1 or in some violent way4 ,prior to the killing1 the animal must be well rested and its respiration normal2 after death the most careful dissection and examination of the various parts are made by a competent person1 and no flesh is allowed to be used for food which has not been inspected and found to be perfectly sound and healthy4 ,as a result1 it is found in many of our large cities that only about one in twenty of the animals slaughtered is accepted as food for a ,jew4 ,the rejected animals are sold to the general public1 who are less scrupulous about the character of their food1 and who are in consequence more subject to disease and shorter-lived than are ,jews4 ,trichin1 tapeworms1 and various other parasites which infest the flesh of animals1 are so common that there is always more or less liability to disease from these sources among consumers of flesh foods4 ,meat is by no means necessary for the proper maintenance of life or vigorous health1 as is proved by the fact that at least four tenths of the human race1 according to ,virey1 subsist exclusively upon a vegetable diet1 and as many as seven tenths are practically vegetarians4 ,some of the finest specimens of physical development and mental vigor are to be found among those who use very little or no animal food4 ,says ,st4 ,pierre1 a noted ,french author1 ,the people living upon vegetable foods are of all men the handsomest1 the most vigorous1 the lease exposed to disease and passion2 and they are those whose lives last longest4 ,the use of large quantities of animal food1 however free from disease germs1 has a tendency to develop the animal propensities to a greater or less degree1 especially in the young1 whose characters are unformed4 ,among animals we find the carnivorous the most vicious and destructive1 while those which subsist upon vegetable foods are by nature gentle and tractable4 ,there is little doubt that this law holds good among men as well as animals4 ,if we study the character and lives of those who subsist largely upon animal food1 we are apt to find them impatient1 passionate1 fiery in temper1 and in other respects greatly under the dominion of their lower natures4 ,there are many other objections to the use of this class of foods--so many in fact that we believe the human race would be far healthier1 better1 and happier if flesh foods were wholly discarded4 ,if1 however1 they are to be used at all1 let them be used sparingly and prepared in the simplest and least harmful manner4 ,let them be cooked and served in their own juices1 not soaked in butter or other oils1 or disguised by the free use of pepper1 mustard1 catsup1 and other pungent sauces4 ,salt also should be used only in the smallest possible quantities1 as it hardens the fiber1 rendering it more difficult of digestion4 ,we can conceive of no possible stretch of hygienic laws which admits the use of pork2 so we shall give it and its products no consideration in our pages4 ,such offal as calves' brains1 sheep's kidneys1 beef livers1 and other viscera1 is not fit food for any one but a scavenger4 ,the liver and kidneys are depurating organs1 and their use as food is not only unwholesome but often exceedingly poisonous4 ,meat pies1 scallops1 sauces1 fricassees1 pts1 and other fancy dishes composed of a mixture of animal foods1 rich pastry1 fats1 strong condiments1 etc41 are by no means to be recommended as hygienic1 and will receive no notice in these pages4 ,in comparative nutritive value1 beef ranks first among the flesh foods4 ,mutton1 though less nutritive1 is more easily digested than beef4 ,this is not appreciable to a healthy person1 but one whose digestive powers are weak will often find that mutton taxes the stomach less than beef4 ,veal or lamb is neither so nutritious nor so easily digested as beef or mutton4 ,flesh from different animals1 and that from various parts of the same animal1 varies in flavor1 composition1 and digestibility4 ,the mode of life and the food of animals influence in a marked manner the quality of the meat4 ,turnips give a distinctly recognizable flavor to mutton4 ,the same is true of many fragrant herbs found by cattle feeding in pastures4 ,,the ,,selection ,,of ,,meat4--,good beef is of a reddish-brown color and contains no clots of blood4 ,a pale-pink color indicates that the animal was diseased2 a dark-purple color that the animal has suffered from some acute febrile affection or was not slaughtered1 but died with the blood in its body4 ,good beef is firm and elastic to the touch2 when pressed with the finger1 no impression is left4 ,it should be so dry upon the surface as scarcely to moisten the fingers4 ,meat that is wet1 sodden1 and flabby should not be eaten4 ,good beef is marbled with spots of white fat4 ,the suet should be dry and crumble easily4 ,if the fat has the appearance of wet parchment or is jelly-like1 the beef is not good4 ,yellow fat is an indication of old1 lean animals4 ,good beef has little or no odor4 ,if any odor is perceptible1 it is not disagreeable4 ,diseased meat has a sickly odor1 resembling the breath of feverish persons4 ,when such meat is roasted1 it emits a strong1 offensive smell4 ,the condition of a piece of beef may be ascertained by dipping a knife in hot water1 drying it1 and passing it through the meat4 ,apply to the nose on withdrawal1 and if the meat is not good1 a disagreeable odor will be quite perceptible4 ,good beef will not shrink greatly in cooking4 ,in boiling or stewing1 the shrinkage is computed to be about one pound in four2 in baking1 one and one fourth pounds in four4 ,beef of a close1 firm fiber shrinks less than meat of coarse fiber4 ,good veal is slightly reddish or pink1 and the fat should be white and clear4 ,avoid veal without fat1 as such is apt to be too young to be wholesome4 ,good mutton should be firm and compact1 the flesh1 fine-grained and bright-red1 with an accumulation of very hard and clear white fat along the borders of the muscles4 ,meat should not be kept until decomposition sets in1 as by the putrefaction of the albuminous elements certain organic poisons are generated1 and flesh partaken of in this condition is liable to result in serious illness4 ,meat containing white specks is probably infested by parasites and should not be used as food4 ,,preservation ,,of ,,meat4--,the tendency of flesh foods to rapid decomposition has led to the use of various antiseptic agents and other methods for its preservation4 ,one of the most common methods is that of immersion in a brine made of a solution of common salt to which a small portion of saltpeter has been added4 ,this abstracts the juice from the meat and also lessens the tendency to putrefaction4 ,salt is used in various other ways for preserving meat4 ,it should be remarked1 however1 that cured and dried meats are much more difficult to digest than fresh meat1 and the nature of the meat itself is so changed by the process as to render its nutritive value much less4 ,meat is sometimes packed in salt and afterward dried1 either in the sun or in a current of dry air4 ,both salting and smoking are sometimes employed4 ,by these means the juices are abstracted by the salt1 and at the same time the flesh is contracted and hardened by the action of creosote and pyroligneous acid from the smoke4 ,what is termed jerked beef is prepared by drying in a current of warm air at about #adj4 ,this dried meat1 when reduced to a powder and packed in air-tight cans1 may be preserved for a long time4 ,when mixed with fat1 it forms the pemmican used by explorers in ,arctic voyages4 ,meat is also preserved by cooking and inclosing in air-tight cans after the manner of canning fruit4 ,this process is varied in a number of ways4 ,the application of cold has great influence in retarding decomposition1 and refrigeration and freezing are often employed for the preservation of flesh foods4 ,all of these methods except the last are open to the objection that while they preserve the meat1 they greatly lessen its nutritive value4 ,it should also be understood that the decomposition of its flesh begins almost the moment an animal dies1 and continues at a slow rate even when the flesh is kept at a low temperature4 ,the poisons resulting from this decomposition are often deadly1 and are always detrimental to health4 ,,the ,,preparation ,,and ,,cooking ,,of ,,meat4--,meat1 when brought from the market1 should be at once removed from the paper in which it is wrapped1 as the paper will absorb the juices of the meat2 and if the wrapping is brown paper1 the meat is liable to taste of it4 ,joints of meat should not be hung with the cut surface down1 as the juices will be wasted4 ,meat kept in a refrigerator should not be placed directly on the ice1 but always upon plates or shelves1 as the ice will freeze it or else draw out its juices4 ,if meat is accidentally frozen1 it should be thoroughly thawed in cold water before cutting4 ,meat should not be cleaned by washing with water1 as that extracts the nutritive juices1 but by thoroughly wiping the outside with a damp cloth4 ,the inside needs no cleaning4 ,meat may be cooked by any of the different methods of cookery1--boiling1 steaming1 stewing1 roasting1 broiling1 baking1 etc41--according as the object is to retain the nutriment wholly within the meat2 to draw it all out into the water1 as in soups or broths2 or to have it partly in the water and partly in the meat1 as in stews4 ,broiling is1 however1 generally conceded to be the most wholesome method1 but something will necessarily depend upon the quality of the meat to be cooked4 ,meat which has a tough1 hard fiber will be made tenderest by slow1 continuous cooking1 as stewing4 ,such pieces as contain a large amount of gelatine--a peculiar substance found in the joints and gristly parts of meat1 and which hardens in a dry heat--are better stewed than roasted4 ,,boiling4--,the same principles apply to the boiling of all kinds of meats4 ,the purpose to be attained by this method is to keep the nutritive juices so far as possible intact within the meat2 consequently1 the piece to be cooked should be left whole1 so that only a small amount of surface will be exposed to the action of the water4 ,since cold water extracts albumen1 of which the juices of the meat are largely composed1 while hot water coagulates it1 meat to be boiled should be plunged into boiling water sufficient to cover it and kept there for five or ten minutes1 by which time the albumen over the entire surface will have become hardened1 thus forming a coat through which the juices cannot escape4 ,afterward the kettle1 closely covered1 may be set aside where the water will retain a temperature of about #ahj4 ,a small portion of albumen from the outer surface will escape into the water in the form of scum1 and should be removed4 ,meat cooked in this way will require a longer time than when the water is kept boiling furiously1 but it is superior in every respect and more digestible4 ,something depends upon the shape of the piece cooked1 thin pieces requiring less time than a thick1 cubical cut2 but approximately1 first allowing fifteen or twenty minutes for the heat to penetrate the center of the meat1 at which time the real process of cooking begins1 it will require from twelve to fifteen minutes for every pound cooked4 ,,stewing4--,while the object in boiling is to preserve the juices within the meat as much as possible1 in stewing1 the process is largely reversed2 the juices are to be partly extracted4 ,some of the juices exist between the fibers1 and some are found within the fibers4 ,the greater the surface exposed1 the more easily these juices will be extracted2 hence meat for stewing should be cut into small pieces and cooked in a small quantity of water4 ,since cold water extracts the albuminous juices1 while boiling water hardens them into a leathery consistency1 water used for stewing should be neither cold nor boiling1 but of a temperature which will barely coagulate the albumen and retain it in the meat in as tender a condition as possible2 i4e41 about #acd to #afj4 ,to supply this temperature for the prolonged process of cooking necessary in stewing1 a double boiler of some form is quite necessary4 ,put the pieces of meat to be stewed in the inner dish1 add hot water enough to cover1 fill the outer boiler with hot water1 and let this outer water simmer very gently until the meat is perfectly tender4 ,the length of time required will be greater than when meat is stewed directly in simmering water1 but the result will be much more satisfactory4 ,the juices should be served with the meat4 ,,steaming4--,meat is sometimes steamed over boiling water until it is made very tender and afterward browned in the oven4 ,another method of steaming1 sometimes called smothering1 is that of cooking meat in a tightly covered jar in a moderate oven for an hour 7the moderate heat serves to draw out the juice of the meat71 after which the heat is increased1 and the meat cooked in its own juices one half hour for each pound4 ,,roasting4--,this method1 which consists in placing meat upon a revolving spit and cooking it before an open fire1 is much less employed now than formerly1 when fireplaces were in general use4 ,what is ordinarily termed roasting is in reality cooking meat it in own juices in a hot oven4 ,in cooking meat by this method it is always desirable to retain the juices entirely within the meat1 which can be best accomplished by first placing the clean-cut sides of the meat upon a smoking-hot pan over a quick fire2 press the meat close to the pan until well scared and slightly browned1 then turn over and sear the opposite side in the same manner4 ,this will form a coating of hardened albumen1 through which the interior juices cannot escape4 ,put at once into the oven1 arrange the fire so that the heat will be firm and steady but not too intense1 and cook undisturbed until tender4 ,basting is not necessary if the roast is carefully seared and the oven kept at proper temperature4 ,when the heat of the oven is just right1 the meat will keep up a continuous gentle sputtering in the pan4 ,if no sputtering can be heard1 the heat is insufficient4 ,the heat is too great when the drippings burn and smoke4 ,,broiling4--,this is the method employed for cooking thin cuts of meat in their own juices over glowing coals4 ,when properly done1 broiled meat contains a larger amount of uncoagulated albumen than can be secured by cooking in any other manner2 hence it is the most wholesome4 ,for broiling1 a bed of clear1 glowing coals without flame is the first essential4 ,coke1 charcoal1 or anthracite coal serves best for securing this requisite4 ,in an ordinary stove1 the coals should be nearly to the top of the fire-box1 that the meat may be held so as almost to touch the fire4 ,no utensil is better for ordinary purposes than a double wire broiler4 ,first1 rub it well with a bit of suet1 then put in the meat with the thickest part in the center4 ,wrap a coarse towel around the hand to protect it from the heat1 hold the meat as near the fire as possible1 so as to sear one side instantly1 slowly count ten1 then turn and sear the other side4 ,continue the process1 alternating first one side and then the other1 slowly counting ten before each turning1 until the meat is sufficiently done4 ,successful broiling is largely dependent upon frequent turning4 ,the heat1 while it at once sears the surface1 starts the flow of the juices1 and although they cannot escape through the hardened surface1 if the meat were entirely cooked on one side before turning1 they would soon come to the top1 and when it was turned over1 would drip into the fire4 ,if the meat is seared on both sides1 the juices will be retained within1 unless the broiling is too prolonged1 when they will ooze out and evaporate1 leaving the meat dry and leathery4 ,salt draws out the juices1 and should not be added until the meat is done4 ,as long as meat retains its juices1 it will spring up instantly when pressed with a knife2 when the juices have begun to evaporate1 it will cease to do this4 ,broiled meats should be served on hot dishes4 ,,beef4 ,,economy ,,and ,,adaptability ,,in ,,selection4--,while the greatest care should be exercised in the selection of beef as regards its soundness and wholesomeness1 it must likewise be selected with reference to economy and adaptability for cooking purposes1 pieces from different portions of the animal being suitable for cooking only in certain ways4 ,ox beef is said to be best4 ,that beef is most juicy and tender which has fine streaks of fat intermingled with the lean4 ,beef which is coarse-grained and hard to cut is apt to be tough4 ,an economical piece of beef to purchase is the back of the rump4 ,it is a long piece with only a small portion of bone1 and weighs about ten pounds4 ,the thickest portion may be cut into steaks1 the thin1 end with bone may be utilized for soups and stews1 while the remainder will furnish a good roast4 ,only a small portion of choice tender lean meat is to be found in one animal1 and these are also the most expensive2 but the tougher1 cheaper parts1 if properly cooked1 are nearly as nutritious4 ,,recipes4 ,,broiled ,,beef4--,beef for broiling should be juicy and have a tender fiber4 ,steaks cut from three parts of the beef are in request for this purpose1--tenderloin1 porterhouse1 and round steak4 ,the last-named is the more common and economical1 yet it is inferior in juice and tenderness to the other two4 ,steak should be cut three fourths of an inch or more in thickness4 ,if it is of the right quality1 do not pound it2 if very tough1 beat with a steak-mallet or cut across it several times on both sides with a sharp knife4 ,wipe1 and remove any bone and superfluous fat4 ,have the fire in readiness1 the plates heating1 then proceed as directed on page #cih4 ,,cold-,,meat ,,stew4--,cut pieces of cold roast beef into thick slices and put into a stewpan with six or eight potatoes1 a good-sized bunch of celery cut into small pieces2 and a small carrot cut in dice may be added if the flavor is liked4 ,cover with hot water1 and simmer for three fourths of an hour4 ,thicken with a little browned flour4 ,,pan-,,broiled ,,steak4--,in the absence of the necessary appliances for broiling over coals1 the following method may be employed4 ,heat a clean skillet to blue heat1 rub it with a bit of suet1 just enough to keep the meat from sticking1 but leave no fat in the pan4 ,lay in the steak1 pressing it down to the pan1 and sear quickly on one side2 turn1 and without cutting into the meat1 sear upon the other4 ,keep the skillet hot but do not scorch2 cook from five to ten minutes1 turning frequently1 so as not to allow the juices to escape4 ,add no salt until done4 ,serve on hot plates4 ,this method is not frying1 and requires the addition of no water1 butter1 or stock4 ,,pan-,,broiled ,,steak ,,no4#b4--,take a smooth pancake-griddle1 or in lieu of anything better1 a clean stove-griddle may be used2 heat very hot and sear each side of the steak upon it4 ,when well seared1 lift the steak into a hot granite-ware or sheet-iron pan1 cover1 and put into a hot oven for two or three minutes1 or until sufficiently cooked4 ,,roast ,,beef4--,the sirloin and rib and rump pieces are the best cuts for roasting4 ,wipe1 trim1 and skewer into shape4 ,sear the cut surfaces and proceed as directed on page #cig1 cooking twenty minutes to the pound if it is to be rare1 less half an hour deducted on account of soaring4 ,the application of salt and water has a tendency to toughen the meat and draw out its juices2 so if it is desired to have the meat juicy and tender1 it is better to cook without basting4 ,unless the heat of the oven is allowed to become too great1 when meat is cooked after this manner there will be a quantity of rich1 jelly-like material in the pan1 which with the addition of a little water and flour may be made into a gravy4 ,,smothered ,,beef4--,portions from the round1 middle1 or face of the rump are generally considered best for preparing this dish4 ,wipe with a clean wet cloth1 put into a smoking-hot skillet1 and carefully sear all cut surfaces4 ,put into a kettle1 adding for a piece of beef weighing about six pounds1 one cup of hot water4 ,cover closely and cook at a temperature just below boiling1 until the meat is tender but not broken4 ,as the water boils away1 enough more boiling water may be added to keep the meat from burning4 ,another method of securing the same results is to cut the beef into small pieces and put into a moderate oven inside a tightly covered jar for an hour4 ,afterward increase the heat and cook closely covered until the meat is tender4 ,thicken and season the juice1 and serve as a gravy4 ,,vegetables ,,with ,,stewed ,,beef4--,prepare the beef as directed for ,stewed ,beef1 and when nearly tender1 add six or eight potatoes4 ,just before serving1 thicken the gravy with a little browned flour braided in cold water1 and add a cup of strained1 stewed tomato and a teaspoonful of chopped parsley4 ,,stewed ,,beef4--,the aitch-bone and pieces from the shin1 the upper part of the chuck-rib and neck of beef1 are the parts most commonly used for stewing4 ,all meat for stews should be carefully dressed and free from blood4 ,those portions which have bone and fat1 as well as lean beef1 make much better-flavored stews than pieces which are wholly lean4 ,the bones1 however1 should not be crushed or splintered1 but carefully sawed or broken1 and any small pieces removed before cooking4 ,it is generally considered that beef which has been previously browned makes a much more savory stew1 and it is quite customary first to brown the meat by frying in hot fat4 ,a much more wholesome method1 and one which will have the same effect as to flavor1 is to add to the stew the remnants of roasts or steak4 ,it is well when selecting meat for a stew to procure a portion1 which1 like the aitch-bone1 has enough juicy meat upon it to serve the first day as a roast for a small family4 ,cut the meat for a stew into small pieces suitable for serving1 add boiling water1 and cook as directed on page #cif4 ,remove all pieces of bone and the fat before serving4 ,if the stew is made of part cooked and part uncooked meat1 the cooked meat should not be added until the stew is nearly done4 ,the liquor1 if not of the proper consistency when the meat is tender1 may be thickened by adding a little flour braided in cold water1 cooking these after four or five minutes4 ,,mutton4 ,the strong flavor of mutton is said to be due to the oil from the wool1 which penetrates the skin1 or is the result1 through heedlessness or ignorance of the butcher1 in allowing the wool to come in contact with the flesh4 ,there is a quite perceptible difference in the flavor of mutton from a sheep which had been for some time sheared of its woolly coat and that from one having a heavy fleece4 ,the smallest proportion of both fat and bone to muscle is found in the leg2 consequently this is the most valuable portion for food1 and is likewise the most economical1 being available for many savory dishes4 ,on account of the disagreeable adhesive qualities of its fat when cold1 mutton should always be served hot4 ,,recipes4 ,,boiled ,,leg ,,of ,,mutton4--,wipe carefully1 remove the fat1 and put into boiling water4 ,skim1 and cook as directed on page #cie1 twelve minutes for each pound4 ,,broiled ,,chops4--,the best-flavored and most tender chops are those from the loins4 ,remove carefully all the pink skin above the fat1 scraping it off if possible without cutting into the lean4 ,wipe with a wet cloth1 and broil in the same manner as beefsteak over hot coals or in a hot skillet1 turning frequently until done2 five or eight minutes will suffice to cook4 ,sprinkle salt on each side1 drain on paper1 and serve hot4 ,,pot-,,roast ,,lamb4--,for this purpose a stone jar or pot is best1 although iron or granite-ware will do2 wipe the meat well and gash with a sharp knife4 ,if crowded closely in the pot1 all the better2 cover with a lid pressed down firmly with a weight to hold it if it does not fit tightly4 ,no water is needed1 and no steam should be allowed to escape during the cooking4 ,roast four or five hours in a moderate oven4 ,,roast ,,mutton4--,the best pieces for this purpose are those obtained from the shoulder1 and saddle1 loin1 and haunches4 ,wipe carefully1 sear the cut surfaces1 and proceed as directed for roasting beef4 ,cook slowly without basting1 and unless desired rare1 allow twenty-five or thirty minutes to the pound4 ,a leg of mutton requires a longer time to roast than a shoulder4 ,when sufficiently roasted1 remove from the pan and drain off all the grease4 ,,stewed ,,mutton4--,pieces from the neck and shoulder are most suitable for this purpose4 ,prepare the meat1 and stew as directed for beef1 although less time is usually required4 ,,stewed ,,mutton ,,chop4--,wipe1 trim off the fat1 and remove the bone from two or three pounds of chops4 ,put into the inner dish of a double boiler with just enough hot water to cover2 add a minced stalk of celery1 a carrot1 and a white turnip cut in dice2 cover1 and cook until the chops are tender4 ,sliced potato may be added if liked1 when the meat is nearly done4 ,remove the grease and thicken the liquor with a little browned flour braided with thin cream4 ,,stewed ,,mutton ,,chop ,,no4 #b4--,prepare the chops as in the preceding4 ,place a layer of meat in a deep baking dish1 and then a layer of sliced potato1 sprinkled with a little minced celery4 ,add two or more layers of meat1 alternating with layers of potatoes4 ,cover with boiling water and bake closely covered in a very moderate oven two and a half hours4 ,,veal ,,and ,,lamb4--,both veal and lamb should be thoroughly cooked2 otherwise they are not wholesome4 ,they may be prepared for the tale in the same way as beef or mutton1 but will require longer time for cooking4 ,,poultry ,,and ,,game4 ,poultry and game differ from other animal foods in the relative quantity of fat and the quality of their juices4 ,the fat of birds is laid up underneath the skin and in various internal parts of the body1 while but a small proportion is mingled with the fibers or the juices of the flesh4 ,the flesh of the chicken1 turkey1 and guinea-fowl is more delicately flavored1 more tender and easy to digest1 than that of geese and ducks4 ,chickens broiled require three hours for digestion2 when boiled or roasted1 four hours are needed4 ,the flesh of poultry is less stimulating than beef1 and is thus considered better adapted for invalids4 ,the flesh of wild fowl contains less fat than that of poultry2 it is also tender and easy of digestion4 ,different birds and different parts of the same bird1 vary considerably in color and taste4 ,the breed1 food1 and method of fattening1 influence the quality of this class of foods4 ,fowls poorly fed and allowed wide range are far from cleanly in their habits of eating2 in fact1 they are largely scavengers1 and through the food they pick up1 often become infested with internal parasites1 and affected with tuberculosis and other diseases which are liable to be communicated to those who eat their flesh4 ,,suggestions ,,for ,,the ,,selection ,,of ,,poultry ,,and ,,game4--,the first care in the selection of poultry should be its freedom from disease4 ,birds deprived of exercise1 shut up in close cages1 and regularly stuffed with as much corn or soft food as they can swallow1 may possess the requisite fatness1 but it is of a most unwholesome character4 ,when any living creature ceases to exercise1 its excretory organs cease to perform their functions thoroughly1 and its body becomes saturated with retained excretions4 ,a stall-fed fowl may be recognized by the color of its fat1 which is pale white1 and lies in thick folds beneath the skin along the lower half of the backbone4 ,the entire surface of the body presents a more greasy1 uninviting appearance than that of fowls permitted to live under natural conditions4 ,never purchase fowls which have been sent to the market undrawn4 ,all animals intended for use as food should be dressed as quickly as possible after killing4 ,putrefactive changes begin very soon after death1 and the liver and other viscera1 owing to their soft texture and to the quantity of venous blood they retain1 advance rapidly in decomposition4 ,when a fowl or animal is killed1 even if the large arteries at the throat are cut1 a large quantity of blood remains in and around the intestines1 owing to the fact that only through the capillaries of the liver can the blood in the portal system find its way into the large vessels which convey it to the heart1 and which at death are cut off from the general circulation at both ends by a capillary system4 ,this leaves the blood-vessels belonging to the portal circulation distended with venous blood1 which putrefies very quickly1 forming a virulent poison4 ,the contents of the intestines of all creatures are always in a more or less advanced state of putrescence1 ready to undergo rapid decomposition as soon as the preservative action of the intestinal fluids ceases4 ,it will readily be seen1 then1 that the flesh of an undrawn fowl must be to a greater or less degree permeated with the poisonous gases and other products of putrefaction1 and is certainly quite unfit for food4 ,young fowls have soft1 yellow feet1 a smooth1 moist skin1 easily torn with a pin1 wings which will spring easily1 and a breastbone which will yield to pressure4 ,pinfeathers are an indication of a young bird2 older fowls are apt to have sharp scales1 long hairs1 long1 thin necks1 and flesh with a purplish tinge4 ,poultry should be entirely free from disagreeable odors4 ,methods are employed for sweetening fowls which have been kept too long in market1 but if they need such attention1 bury them decently rather than cook them for the table4 ,turkeys should have clear1 full eyes1 and soft1 loose spurs4 ,the legs of young birds are smooth and black2 those of older ones1 rough and reddish4 ,geese and ducks1 when freshly killed1 have supple feet4 ,if young1 the windpipe and beak can be easily broken by pressure of the thumb and forefinger4 ,young birds also have soft1 white fat1 tender skin1 yellow feet1 and legs free from hairs4 ,the legs of young pigeons are flesh-colored4 ,when in good condition1 the breast should be full and plump1 and if young1 it is of a light reddish color4 ,old pigeons have dark flesh2 squabs always have pinfeathers4 ,partridges1 when young1 have dark bills and yellow legs4 ,the breast of all birds should be full and plump4 ,birds which are diseased always fall away on the breast1 and the bone feels sharp and protrudes4 ,,to ,,dress ,,poultry ,,and ,,birds4--,first strip off the feathers a few at a time1 with a quick1 jerking motion toward the tail4 ,remove pinfeathers with a knife4 ,fowls should be picked1 if possible1 while the body retains some warmth1 as scalding is apt to spoil the skin and parboil the flesh4 ,when all the feathers but the soft down have been removed1 a little hot water may be poured on1 when the down can be easily rubbed off with the palm of the hand4 ,wipe dry1 and singe the hairs off by holding the bird by the legs over the flame of a candle1 a gas-jet1 or a few drops of alcohol poured on a plate and lighted4 ,to dress a bird successfully1 one should have some knowledge of its anatomy1 and it is well for the amateur first to dress one for some dish in which it is not to be cooked whole1 when the bird may be opened1 and the position of its internal organs studied4 ,remove the head1 slip the skin back from the neck1 and cut it off close to the body1 take out the windpipe and pull out the crop from the end of the neck4 ,make an incision through the skin a little below the leg-joint1 bend the leg at this point and break off the bone4 ,if care has been taken to cut only through the skin1 the tendons of the leg may now be easily removed with the fingers4 ,if the bird is to be cut up1 remove the legs and wings at the joints4 ,then beginning near the vent1 cut the membrane down between the breastbone and tail to the backbone on each side1 and separate just below the ribs4 ,the internal organs can now been seen and easily removed1 and the body of the bird divided at its joints4 ,if desired to keep the fowl whole1 after removing the windpipe and crop1 loosen the heart1 liver1 and lungs by introducing the forefinger at the neck2 cut off the oil-sack1 make a slit horizontally under the tail1 insert the first and middle fingers1 and after separating the membranes which lie close to the body1 press them along within the body until the heart and liver can be felt4 ,the gall bladder lies directly under the left lobe of the liver1 and if the fingers are kept up1 and all adhesions loosened before an effort is made to draw the organs out1 there will be little danger of breaking it4 ,remove everything which can be taken out1 then hold the1 fowl under the faucet and cleanse thoroughly4 ,,to ,,truss ,a ,,fowl ,,or ,,bird4--,twist the tips of the wings back under the shoulder and bend the legs as far up toward the breast as possible1 securing them in that position by putting a skewer through one thigh into the body and out through the opposite thigh4 ,then bring the legs down and fasten close to the vent4 ,,to ,,stuff ,a ,,fowl4--,begin at the neck1 stuff the breast full1 draw the neck skin together1 double it over on the back and fasten with a darning needle threaded with fine twine4 ,put the remainder of the stuffing into the body at the other opening4 ,,recipes4 ,,birds ,,baked ,,in ,,sweet ,,potatoes4--,small birds1 of which the breast is the only suitable portion for eating1 may be baked in the following manner3 ,cut a sweet potato lengthwise2 make a cavity in each half4 ,place the breast of the bird therein2 fit1 and tie together carefully2 bake until the potato is soft4 ,serve in the potato4 ,,boiled ,,fowl4--,after cleaning and dividing the fowl1 put into boiling water1 and proceed as directed on page #cie4 ,,broiled ,,birds4--,pluck and wipe clean with a damp cloth4 ,split down the middle of the back1 and carefully draw the bird4 ,proceed as directed below4 ,,broiled ,,fowl4--,a young bird well dressed and singed is best for this purpose4 ,split down the middle of the back1 wipe clean with a damp cloth1 twist the top of the wings from the second joint2 spread out flat1 and with a rolling pin break the projecting breastbone so that the bird will lie flat upon the broiler4 ,when ready to cook1 place it skin uppermost and sear the under side by pressing it on a hot pan2 then broil the same as beefsteak over glowing coals4 ,,corn ,,and ,,chicken4--,clean and divide a chicken in joints4 ,stew in milk or part milk and water until nearly tender2 then add the grains and juice from a dozen ears of corn4 ,cook slowly until the corn is done2 season lightly with salt1 and serve with dry toast4 ,,pigeons1 ,,quails1 ,,and ,,partridges may be half baked1 then cooked as directed for ,smothered ,chicken until tender4 ,,roast ,,chicken4--,dress carefully1 singe1 wash1 and wipe dry4 ,put into a pan of the proper size1 add a cup of boiling water1 and cook very slowly for the first half hour1 then increase the heat1 baste frequently1 turn occasionally so that no portion will brown too fast4 ,cook from one to two hours according to size and age of the bird4 ,it is usually considered essential to stuff a fowl for roasting1 but a dressing compounded of melted fat and crumbs seasoned with herbs and strong condiments is not to be recommended4 ,if a dressing is considered necessary1 it may be made of a quart of crumbs of rather stale whole-wheat bread1 moistened with cream1 to which add a small handful of powdered and sifted sage leaves which have been dried in the oven until crisp4 ,add salt as desired1 a well-beaten egg1 and a little chopped celery4 ,,roast ,,turkey4--,pluck1 singe1 and dress the turkey2 wash thoroughly and wipe with a dry cloth4 ,if dressing is to be used1 stuff the body full1 sew up1 and truss4 ,place in a dripping-pan1 add a pint of boiling water1 and put in an oven so moderate that the turkey will not brown for the first hour2 afterward the heat may be somewhat increased1 but at no time should the oven be very hot4 ,after the bird becomes brown1 baste it occasionally with the water in the pan1 dredging lightly with flour4 ,cook until the legs will separate from the body2 three or four hours will be necessary for a small turkey4 ,one half hour to the pound is the usual rule4 ,when tender1 remove the stuffing and serve it hot1 placing the turkey on a large hot platter to be carved4 ,it may be garnished with parsley or celery leaves and served with cranberry sauce4 ,ducks and geese may be prepared and roasted in the same manner1 but less time will suffice for cooking1 about one and one third hours for ducks of ordinary size1 and about three hours for a young goose4 ,a stuffing of mashed potato seasoned with onion1 sage1 and salt is considered preferable for a goose4 ,equal parts of bread crumbs and chopped apples moistened in a little cream are also used for this purpose4 ,,smothered ,,chicken4--,cut two chickens into joints and put in a closely covered kettle with a pint of boiling water4 ,heat very slowly to boiling1 skim1 keep covered1 and simmer until tender and the water evaporated2 add salt1 turn the pieces1 and brown them in their own juices4 ,,steamed ,,chicken4--,prepare the chicken as for roasting1 steam until nearly tender1 dredge with flour and a little salt2 put into a dripping-pan and brown in the oven4 ,other birds and fowls may be prepared in the same way4 ,,stewed ,,chicken4--,divide a chicken into pieces suitable for serving1 and stew as directed for beef on page #djj4 ,old fowls left whole and stewed in this manner for a long time and afterward roasted1 are much better than when prepared in any other way4 ,if a gravy is desired1 prepare as for stewed beef4 ,other poultry may be stewed likewise4 ,,fish4 ,fish is a less stimulating article of food than other meats4 ,edible fish are generally divided into two classes1 those of white flesh and those more or less red4 ,the red-fleshed fish1 of which the salmon is a representative1 have their fat distributed throughout the muscular tissues1 while in white fish the fat is stored up in the liver2 hence the latter class is much easier of digestion1 and being less stimulating1 is to be recommended as more wholesome4 ,different kinds of fish have different nutritive values4 ,their flavor and wholesomeness are greatly influenced by the nature of their food and the condition of the water in which they are caught2 those obtained in deep water with strong currents are considered superior to those found in shallow water4 ,fish are sometimes poisonous1 owing no doubt to the food they eat4 ,like all animal foods1 fish are subject to parasites1 some of which take up their abode in the human body when fish infected with them are eaten4 ,an eminent scientist connected with the ,smithsonian ,institution1 contributed an article to ,forest and ,stream a few years ago1 in which he stated that in the salmon no less than sixteen kinds of parasitic worms have been discovered1 and undoubtedly many others remain unknown2 four species were tapeworms1 and four1 roundworms4 ,the yellow perch is known to be infested with twenty-three species of parasitic worms4 ,the pike carries with him at least twenty kinds1 while many other varieties of fish are equally infested4 ,fish have been highly lauded as a food particularly suited to the development of the brain and nervous system4 ,this no doubt has arisen from the fact that fish contain a considerable amount of phosphorus4 ,phosphorus is also present in the human brain1 and for this reason it has been supposed that fish must be excellent nutriment for the brain2 but the truth is1 there is no such thing as any special brain or nerve food4 ,what is good to build up one part of the body is good for the whole of it2 a really good food contains the elements to nourish every organ of the body4 ,salted fish1 like salted meat1 is deprived of most of its nutriment during the curing process1 and being rendered much more difficult of digestion1 possesses very little value as a food4 ,,shell-,,fish 7,,oysters1 ,,clams1 ,,scallops1 ,,lobsters1 ,,crabs1 ,,etc47--,although considered a luxury by epicures1 shellfish are not possessed of a high nutritive value4 ,the whole class are scavengers by nature and according to recent researches it appears that they are not altogether safe articles of diet4 ,many cases of severe and extensive sickness have been traced to the use of clams and oysters4 ,investigations made to ascertain the cause show the poisonous part of the mussel to be the liver4 ,rabbits and other small animals inoculated with the poison died in one or two minutes4 ,not all mussels are thus poisonous1 but inasmuch as there is an abundance of wholesome food1 it would certainly seem the part of wisdom to discard shellfish altogether4 ,,how ,,to ,,select ,,and ,,prepare ,,fish4--,the flesh of good1 fresh fish is firm and hard1 and will respond at once to pressure with the fingers4 ,if the flesh feels soft and flabby1 the fish is not fresh4 ,the eyes should be full and bright and the gills of a clear red color4 ,fish should be cleaned as soon as possible after being caught4 ,to do this1 lay the fish upon a board1 and holding it by the tail1 scrape off the scales with a dull knife held nearly flat1 working from the tail toward the head4 ,scrape slowly1 and rinse the knife frequently in cold water4 ,cut off the head and fins1 make an opening from the gills halfway down the lower part of the body1 scrape out the entrails and every particle of blood4 ,remove the white part that lies along the backbone1 then thoroughly rinse and wipe dry4 ,keep in a cool place until ready to cook1 but do not place directly on ice1 as that will have a tendency to soften the flesh4 ,fresh fish should never be allowed to soak in water4 ,if salt fish is to be used1 it should be freshened by placing it skin-side up in cold water1 and soaking for several hours1 changing the water frequently4 ,frozen fish should be placed in cold water to thaw1 and when thawed1 should be cooked immediately4 ,fish is cooked by nearly all methods1 but retains more nourishment when broiled or baked4 ,it should be thoroughly cooked1 being both indigestible and unpalatable when underdone4 ,boiled fish is usually dependent for flavor upon some kind of rich sauce so incompatible with healthy digestion that we do not recommend this method4 ,,recipes4 ,,baked ,,fish4--,select a perfectly fresh1 properly dressed fish4 ,rinse thoroughly and wipe dry4 ,fold it together and place in a dripping pan with a cup of boiling water4 ,cook slowly and steadily until tender4 ,a fish weighing three or four pounds will require at least two hours4 ,if desired1 the fish may be lightly dredged with flour1 toward the last1 as it begins to brown4 ,,broiled ,,fish4--,thoroughly clean the fish1 and if small1 split down the back4 ,fish of larger size should be cut into inch slices4 ,use a double wire broiler well oiled with a bit of suet4 ,lay the fish1 with its thickest part next the center of the broiler1 skin uppermost1 and broil over a bed of clear coals until the flesh-side is of an even brown4 ,the time required will vary1 according to the size of the fish1 from five to twenty minutes2 then turn and brown on the other side4 ,if the fish be very thick1 when both sides are browned1 put the broiler in the oven over a dripping pan and cook until done4 ,,meat ,,soup4 ,soups made from meat require first the preparation of a special material called stock1 a liquid foundation upon which to begin the soup4 ,beef1 veal1 mutton1 and poultry are all made into stock in the same manner1 so that general rules for its preparation will be sufficient for all meat soups4 ,the principal constituents of meat and bones1 the material from which stock is compounded1 are fiber1 albuminous elements1 gelatinous substances1 and flavoring matters4 ,the albuminous elements are found only in the flesh4 ,the gelatinous substance found in bones1 skin1 and tendons1 is almost devoid of nutriment4 ,in selecting material for stock1 therefore1 it is well to remember that the larger the proportion of lean meat used1 the more nutritious will be the soup4 ,but little else than gelatine is obtained from the bones1 and although serviceable in giving consistency1 a soup made principally from bones is not valuable as a food4 ,the amount of bone used for soup should never exceed the flesh material in weight4 ,the bones1 trimmings1 and remnants of steaks1 chops1 and roasts may be advantageously utilized for soups4 ,bits of roast meat and roast gravies are especially serviceable material1 since they are rich in the flavoring elements of meat4 ,it should be remembered1 however1 that these flavoring matters are chiefly excrementitious or waste substances1 derived from the venous blood of the animal4 ,the greatest care must be observed to keep the scraps perfectly sweet and fresh until needed1 as stale meat is exceedingly unwholesome4 ,if the scraps are mostly cooked meats and bones1 a small portion of raw1 lean meat should be used with them2 it need not be of the choicest quality2 tough1 coarse meat1 when fresh and good1 can be advantageously used for soup stock4 ,if fresh material is to be procured1 select for beef soups a piece from the shin or lower round2 the same choice of pieces may be made of veal2 of mutton1 pieces from the forequarter and neck are best4 ,in preparing meat for soup1 if it is soiled1 scrub the outside thoroughly with a clean cloth wet in cold water1 or cut away the soiled portion4 ,break the bones into as small pieces as convenient2 cut the meat into inch dice1 remove the marrow from the bones1 and put it aside4 ,if added to the stock1 it will make it greasy4 ,having selected proper material and prepared it for use1 the next step is to extract the juices4 ,to do this put it into cold water1 bring very gradually to the boiling point1--an hour is not too long for this1--then cook slowly but continuously4 ,in the observation of these simple measures lies the secret of success in stock-making4 ,the albuminous elements of the meat1 which are similar in character to the white of an egg1 are readily dissolved in cold or tepid water1 but boiling water coagulates them4 ,if the meat is put into boiling water1 the albumen coagulates1 or hardens1 forming a sort of crust on the outside of the meat1 which prevents the inner juices from escaping2 on the contrary1 if the meat is put to cook in cold water1 and is gradually raised to the boiling point1 the soaking and simmering will easily extract and dissolve the juices4 ,salt likewise hinders the extraction of the meat juices1 and should not be added to stock during its preparation4 ,the best utensil for use in the preparation of stock is a soup digester4 ,this is a porcelain-lined kettle1 resting on standards1 with a cover fitting closely into a groove1 so that no steam can escape except through a valve in the top of the cover4 ,in this the meat can be placed and allowed to cook for hours without burning4 ,an ordinary granite-ware kettle with tightly fitting cover set on a stove ring or brick1 answers quite well4 ,it should1 however1 be kept entirely for this purpose4 ,a double boiler is also suitable4 ,the correct proportion of water is to be used is about one quart to each pound of meat and bones1 though this will vary somewhat with the material and the length of time required for cooking4 ,the scum which is thrown to the surface of the water during the cooking process is composed of blood and other impurities1 and should be removed as rapidly as it rises4 ,if allowed to remain after the water reaches the boiling point1 it will become incorporated into the stock and injure it in flavor and wholesomeness4 ,if the meat and bones are well cut and broken1 the juices ought to be all extracted1 with proper cooking1 in three or four hours4 ,longer cooking will render the stock thicker and more gelatinous but not more nutritious1 and too long cooking will detract from its flavor4 ,as soon as the meat will fall from the bones1 the stock should be removed from the pot and strained at once4 ,a good way to strain stock is to place a colander over an earthen crock or jar 7the colander should fit inside the jar71 with a cloth strainer within the colander4 ,then dip the contents of the stock kettle into the colander1 and leave it there to drain for fifteen or twenty minutes4 ,do not squeeze the cloth1 and when well drained1 throw the scraps away4 ,illustration3 ,arrangement for ,straining ,stock4 ,french cooks1 with their propensity for economy1 sometimes select a good quality of beef1 cook it so as to retain a portion of the juices in the meat1 and make it serve both for preparing the soup and for boiled beef on the bill of fare4 ,the meat is not cut up1 but is heated quickly and removed as soon as tender1 so that only part of the juices are extracted4 ,set the stock where it will become cold4 ,the more rapidly it cools1 the more delicate will be its flavor1 and the better it will keep4 ,the fat will rise to the surface1 and can be easily removed when desired4 ,if the quantity of fat in the material used was considerable1 a solid cake will cover the top4 ,this fat1 by excluding the air1 helps keep the stock sweet1 and should not be removed until the stock is needed4 ,if only a portion is to be used at one time1 the remainder with the fat should be reheated and cooled1 that a new crust may be formed4 ,in winter1 stock may be kept several days1 if care is thus taken to reheat it4 ,in summer1 unless kept in a very cold place1 it will spoil in a few hours4 ,soup should never be greasy1 and hence1 before using the stock1 every particle of the fat should be removed4 ,to accomplish this1 loosen the cake of fat from the dish with a knife1 and if solid1 it will sometimes come off whole2 if soft1 remove all that is possible without cutting into the stock1 and afterwards wipe the top of the jellied stock with a cloth wrung out of very hot water1 which will readily absorb any lingering portion of fat4 ,if the stock is not jellied1 skim off all the fat possible1 and then turn the stock through a napkin wrung out of ice water4 ,this will harden the grease1 which will adhere to the napkin4 ,it is always better to prepare stock long enough before it is needed to allow it to become perfectly cold2 if1 however1 it is necessary to use the stock very soon after it is prepared1 the fat may be quickly hardened by turning the stock into a dripping pan or some other shallow dish1 and placing it on ice in a cool place2 if there is no time for this1 strain several times through a napkin wrung out of ice-cold water1 removing the particles of fat each time and wringing the cloth anew before straining again4 ,a little cold water poured into hot stock will also cause the grease to rise so that it can be easily skimmed off2 but this method weakens the stock4 ,stock may be prepared from one kind of meat only1 or from two or more different kinds mixed together4 ,chicken stock is generally conceded to be better if a small portion of beef is combined with the fowl4 ,beef and veal are largely used together2 but mutton on account of its strong flavor is better used alone4 ,stock1 when prepared from a single kind of meat1 is termed simple stock or broth4 ,when prepared from two or more kinds of flesh cooked together1 or when stock prepared separately from different kinds of meat are mixed together1 the result is termed compound stock or double broth4 ,with either of these stocks as a foundation1 an innumerable variety of soups may be prepared1 either by serving them as plain broth or by the addition of some of the various grains and vegetables1 the distinctive name of each soup being given it according to its principal solid ingredient4 ,,to ,,clarify ,,soup ,,stock4--,having removed all the fat from the stock1 add to it before reheating1 the shell of an egg1 and the whole of one egg well beaten1 with a little cold water1 for every three pints of soup4 ,place the soup over the fire and stir it constantly to keep the egg from setting until it is hot4 ,simmer for fifteen minutes1 removing the scum as it rises1 and strain through a flannel cloth or napkin laid in a colander4 ,it is also a good plan to place a fine wire strainer on the napkin to catch the shells and scum4 ,do not squeeze the cloth or stir the liquid with a spoon to hasten the straining process4 ,if the cloth is clogged so that the stock does not run through well1 carefully change it in the colander so that the liquid will run down upon a clean portion4 ,when strained1 it may be reheated1 seasoned1 and served as clear soup4 ,,recipes4 ,,asparagus ,,soup4--,this soup is prepared in every way like the one on page #bgf1 except that while stock made from veal is used instead of milk4 ,green pea soup1 celery soup1 green corn soup1 and green bean soup may be prepared according to the recipes already given for these soups by substituting for milk the same quantity of the stock of veal or chicken4 ,,barley1 ,,rice1 ,,sago1 ,,or ,,tapioca ,,soup4--,any kind of stock may be used in making these soups1 though chicken and mutton stock are generally considered preferable4 ,prepare the grains1 the sago1 or the tapioca1 by steaming or boiling till well cooked1 and add to the stock1 which should be at boiling temperature4 ,season and serve4 ,,caramel ,,for ,,coloring ,,soup ,,brown4--,melt a half pint of sugar and one tablespoonful of water in a saucepan over the fire2 stir constantly until it is of a dark brown color2 then add a half pint of boiling water1 simmer ten minutes1 strain1 and put into an air-tight can or bottle4 ,when needed1 mix such a quantity with the soup as will give the desired degree of color4 ,,julienne ,,soup4--,take an equal proportion of carrot1 parsnip1 turnip1 celery1 and string beans1 cut into thin pieces of inch lengths1 sufficient to make one pint4 ,simmer the vegetables gently in a small quantity of water until tender1 but not long enough to destroy their shape4 ,heat a quart of clear stock to boiling1 add vegetables1 salt to taste1 and serve4 ,other vegetables1 as peas1 asparagus1 etc4 may be used in the season4 ,sometimes the vegetables are cut into dice or fancy shapes with a vegetable cutter4 ,it makes little difference about the shape1 so that the pieces are small and uniform in size4 ,such vegetables as potatoes1 carrots1 or turnips1 when used for soups1 are easiest cut1 after paring in the usual manner1 by taking the vegetable in the left hand1 holding it on the table or board between thumb and finger1 and with the right hand cutting downward in even slices not over one third of an inch wide1 to within a quarter of an inch of the bottom4 ,turn the vegetable and repeat the process1 cutting across the first slices4 ,again lay the vegetable on its side1 and make a third series of cuts1 which will divide it into cubes4 ,if several kinds of vegetables are used1 those which require a longer time for cooking should be cut into smaller pieces4 ,,tomato ,,soup4--,into two quarts of boiling beef stock stir a teaspoonful of cornstarch well braided with a little cold water1 and a pint of strained1 stewed tomatoes4 ,boil a few minutes1 and serve4 ,a teaspoonful of sugar may also be added1 if desired4 ,,white ,,soup4--,white soups are made from veal or chicken stock1 seasoned with cream1 flavored with onion or celery1 and thickened with cornstarch or flour4 ,,vermicelli ,,or ,,macaroni ,,soups4--,drop into boiling water and cook the macaroni about one hour1 the vermicelli ten minutes4 ,drain well1 dash cold water through them to separate the pieces1 which are apt to stick together1 and add to boiling stock 7beef and veal are preferable7 in the proportion of a pint of cooked macaroni or vermicelli to a quart of soup4 ,salt to taste and serve4 ,,puree ,,with ,,chicken4--,take a quart of chicken stock from which the fat has been removed4 ,add a stalk or two of celery cut into finger-lengths1 and a slice of onion1 and put to boil4 ,beat together the mashed yolk of two hard boiled eggs1 and a half cup of sweet cream4 ,chop the white meat of the chicken until fine as meal and beat with the egg mixture4 ,add slowly a cup and a half of hot milk4 ,remove the celery and onion from the hot stock1 and stir all together4 ,boil up1 salt to taste1 and serve4 ,if too thick1 a little more stock or milk can be added4 ,,tapioca ,,cream ,,soup4--,soak two tablespoonfuls of tapioca over night4 ,heat a quart of stock prepared from the white meat of chicken1 to boiling1 in a saucepan4 ,then stir the tapioca in gradually4 ,move the saucepan to the side of the range where it will simmer till the tapioca is transparent4 ,have ready in a large dish a mixture prepared by beating together very thoroughly the yolks of three eggs and four tablespoonfuls of sweet cream4 ,when the tapioca is clear1 remove the stock from the range and pour it very gradually onto the egg mixture1 stirring briskly all the time1 so that the egg will not curdle4 ,season with salt if desired4 ,the soup may be returned to the stove and warmed before serving if necessary1 but it must not be boiled or allowed to stand a long time4 ,,table ,,topics4 ,animal food is one of the greatest means by which the pure sentiment of the race is depressed4--,alcott4 ,an ,english medical author says1 ,it is no doubt true that the constant use of animal food disqualifies the mind for literary application4 ,we can scarcely imagine a philosopher living on horse flesh like a ,tartar1 or on buffalo meat like an ,indian2 and it is a fact that these tribes appear incapable of civilization until they acquire the habit of using a less stimulating diet1 and begin to cultivate the fruits of the earth for their own use4 ,the difference1 in the success of ,christian missions1 between such people and those whose chief sustenance is farinaceous food1 is very striking and worthy of especial notice4 ,in the ,east1 and in ,polynesia1 literature and ,christian doctrines are seized upon with avidity4 ,but in vain were the most earnest labors of the best men to introduce reading and writing among the ,american ,indians until they had first been taught to grow corn and to eat bread4 ,an ,american gentleman traveling in the ,east met a ,brahmin priest1 who refused to shake hands with him for fear of pollution4 ,the reason he assigned was that ,americans eat hogs4 ,said the priest1 ,why1 ,i have heard that in ,america they put hogs' flesh in barrels and eat it after it has been dead six months6 ,horrible6 ,pork is by no means a favorite food in ,scotland4 ,king ,james is said to have abhorred pork almost as much as he did tobacco4 ,he said1 ,if ,i were to give a banquet to the devil1 ,i would provide a loin of pork and a poll of ling1 with a pipe of tobacco for digestion6 --,scott4 ,the ,hindu would as soon think of becoming a cannibal as of eating swine's flesh4 ,it is stated that the ,indian mutiny so frightful in its results originated in a fear among the ,sepoys that they would be forced to eat pork4 ,a lady in ,india had an amusing experience which illustrates the ,hindu sentiment on the subject of pig4 ,arriving late at a grand dinner1 she and her husband saw the first course being carried in as they went down the hall4 ,a row of khitmutgars was drawn up1 waiting to follow the dish into the dining-room1 and serve their respective employers2 as a dish of ham was carried by1 each man gravely and deliberately spat upon it6 ,needless to say1 ,mrs4 ,b4 and her lord waited for the second course4 ,both the ancient ,syrians and ,egyptians abstained from flesh-eating out of dread and abhorrence1 and when the latter would represent any thing as odious or disagreeable by hieroglyphics1 they painted a fish4 ,yes1 ,agassiz does recommend authors to eat fish because the phosphorus in it makes brains4 ,so far you are correct4 ,but ,i cannot help you to a decision about the amount you need to eat--at least with certainty4 ,if the specimen composition you send is about your fair usual average1 ,i should judge that perhaps a couple of whales would be all you want for the present2 not the largest kind1 but simply good1 middling-sized whales6--,mark ,twain's ,letter to a ,young ,author4 ,,food ,,for ,,the ,,sick ,illustration3 ,food for the ,sick ,there is no branch of the culinary art which requires more skill than that of preparing food for the sick and feeble4 ,the purpose of food at all times is to supply material for repairing--the waste which is constantly be chosen with reference to its nutritive value4 ,but during illness and convalescence1 when the waste is often much greater and the vital powers less active1 it is of the utmost importance that the food should be of such a character as will supply the proper nutrition4 ,nor is this all2 an article of food may contain all the elements of nutrition in such proportions as to render it a wholesome food for those in health1 and not be a proper food for the sick1 for the reason that its conversion into blood and tissue lays too great a tax upon the digestive organs4 ,food for the sick should be palatable1 nutritious and easily assimilated4 ,to discriminate as to what food will supply these requisites1 one must possess some knowledge of dietetics and physiology1 as well as of the nature of the illness with which the patient is suffering2 and such a knowledge ought to be part of the education of every woman1 no matter to what class of society she belongs4 ,there are no special dishes suitable alike for all cases4 ,hot buttered toast1 tea1 rich jellies1 and other dainties so commonly served to the sick1 are usually the very worst articles of diet of which they could partake4 ,as a general rule1 elaborate dishes are not suitable4 ,well-cooked gruel1 a nicely broiled steak1 a glass of milk1 or some refreshing drink often serve far better than foods which combine a greater variety of ingredients1 and require more extensive preparation4 ,the simplest foods are always the best1 because the most readily assimilated4 ,scrupulous neatness and care in all the minute particulars of the cooking and serving of food for invalids1 will add much to its palatableness4 ,the clean napkin on the tray1 the bright silver1 and dainty china plate1 with perhaps a sprig of leaves and flowers beside it1 thinly sliced bread1 toast or cracker1 and the light cup partly filled with hot gruel1 are far more appetizing to the invalid than coarse ware1 thickly cut bread1 and an overflowing cup of gruel1 though the cooking may be just as perfect4 ,anything that suggests excess or weight fatigues the sick4 ,the appearance of milk served in a bowl1 water in a mug1 beef-tea in a saucer1 though seemingly a trivial thing1 is often sufficient to remove all desire for food4 ,so far as practicable1 the wants of the patient should be anticipated1 and the meal served1 a surprise4 ,the capricious appetite of an invalid may sometimes be coaxed by arranging his simple food upon a tray so planned that in the napery and service-ware used1 some one particular color predominates1 and if this color be selected to accord or harmonize as far as possible with the food allowed1 the tout ensemble presents a pleasing fancy1 which will tempt the eye1 and through its influence1 the appetite of the patient4 ,for example3 an invalid whose dietary must consist of fruit and grains1 might be served to a purple dinner1 with bill of fare including a fresh1 cool bunch of purple grapes1 a glass of unfermented grape juice1 a saucer of blackberry mush1 a plate of nicely toasted wafers1 ,graham puffs or zwieback1 with stewed prunes1 or a slice of prune toast served on dishes decorated with purple4 ,tie the napkin with a bow of purple ribbon1 and place a bunch of purple pansies just within its folds4 ,the monotonous regimen of a poor dyspeptic which poached eggs1 beaten biscuit1 wheat gluten1 eggnog1 with1 perhaps1 stewed peaches or an orange1 are served on gilt-band china with a spray of goldenrod1 a bunch of marigolds1 or a water-lily to give an additional charm4 ,foods which are ordered to be served hot1 should be hot1 not merely warm1 when they reach the patient4 ,to facilitate this1 let the dish in which the food is to be served1 stand in hot water for a few moments2 take out1 wipe dry1 turn in the hot food1 place on the tray1 and serve4 ,an oil stove1 alcohol lamp1 or a pocket stove is very convenient for warming gruels1 broths and other similar foods1 as either can be made ready for use in a moment1 and will heat the small quantity of food necessary for an invalid in one fourth the time in which it could be accomplished over the range1 if necessary to reduce the fire4 ,in the preparation of food for the sick1 a scrupulously clean dish for cooking is of the first importance4 ,it is a good plan in every household to reserve one or two cooking utensils for this purpose1 and not be obliged to depend upon those in daily use4 ,utensils used for the cooking of fruits1 vegetables1 meat1 etc41 unless cleaned with the utmost call will sometimes impart a sufficiently unpleasant flavor to the food to render it wholly unpalatable to an invalid whose senses are preternaturally acute4 ,,gruels ,these simple foods1 the base of which is usually some one of the grains1 play an important part in the dietary for the sick1 if properly prepared2 but the sloppy messes sometimes termed gruel1 the chief merit of which appears to be that they are prepared in ten minutes1 are scarcely better than nothing at all4 ,like other dishes prepared from the grains1 gruel needs a long1 continuous cooking4 ,when done1 it should be the very essence of the grain1 possessing all its nutritive qualities1 but in such form as to be readily assimilated4 ,for the making of gruels1 as for the cooking of grains for any other purpose1 the double boiler is the best utensil4 ,illustration3 ,gruel ,strainer4 ,if it is desirable to strain the gruel before serving1 have a fine wire strainer of a size to stand conveniently within a large bowl or basin1 turn the gruel into this1 and rub it through with a wooden or silver spoon1 using a second spoon1 if necessary1 to remove that which hangs beneath the sieve4 ,on no account use the first spoon for the latter operation1 as by so doing one is apt to get some of the hulls into the gruel and destroy its smoothness4 ,when as much of the gruel as possible has been rubbed through the sieve1 pour the strained liquid into a clean dish1 reheat to boiling1 and season as desired before serving4 ,an extension strainer which can be fitted over any sized dish is also serviceable for straining gruels4 ,illustration3 ,extension ,strainer4 ,gruels1 like all other foods1 should be retained in the mouth for proper insalivation1 and it is well to eat them with wafers or some hard food1 when solid food is allowed4 ,,recipes4 ,,arrowroot ,,gruel4--,rub a dessertspoonful of pure arrowroot to a thin paste in two tablespoonfuls of cold water1 and stir it into a half pint of boiling water1 or1 if preferred1 a cup and a third of boiling milk1 and stir rapidly until thickened and clear4 ,if desired1 a little lemon peel for flavoring may be infused in the water or milk1 before adding the arrowroot4 ,sweeten1 if allowed1 and serve4 ,,barley ,,gruel4--,wash three heaping tablespoonfuls of pearl barley1 drop it into a pint of boiling water1 and parboil five minutes4 ,pour this water off and add a quart of fresh boiling water4 ,let it simmer gently for three hours4 ,strain1 season1 and serve4 ,a small piece of lemon rind added to the gruel a half hour before it is done1 gives it a very agreeable flavor4 ,equal quantities of milk and barley gruel make a very nourishing drink2 the milk1 however1 should not be added to the gruel until needed1 as in a warm atmosphere it undergoes quite rapid change1 and is likely to ferment4 ,a little lemon juice1 with sugar to sweeten to taste1 is sometimes preferred as seasoning for barley gruel4 ,,egg ,,gruel4--,heat a cup of milk to boiling1 and stir into it one well-beaten egg mixed with one fourth cup of cold milk4 ,stir constantly for a few minutes till thickened1 but do not allow it to boil again4 ,season with a little salt1 or if preferred and allowed1 a little loaf sugar4 ,,egg ,,gruel ,,no4 #b4--;,boil the yolks of three eggs until dry and mealy1 mash perfectly smooth1 then add a cup of boiling milk4 ,season with salt1 and serve4 ,,farina ,,gruel4--,moisten two table spoonfuls of farina with a very little cold milk1 and stir it into a cupful of boiling water4 ,boil until it thickens1 add a cupful of new milk1 turn into a double boiler1 and cook again for twenty or thirty minutes4 ,strain if necessary1 season with salt or sugar1 and serve4 ,,flour ,,gruel4--,rub one heaping tablespoonful of whole-wheat flour to a thin paste with three tablespoonfuls of cold milk1 and stir it into a pint of boiling milk4 ,cook for ten or twelve minutes4 ,season with salt1 strain if necessary1 and while hot1 stir in the beaten white of one egg4 ,the egg may be omitted if preferred2 or the yolk of the egg and a little sugar may be used instead1 if the patient's condition will allow it4 ,,gluten ,,gruel4--,stir two and one half tablespoonfuls of the wheat gluten prepared by the ,sanitarium ,food ,co41 ,battle ,creek1 ,mich41 into a pint of boiling milk2 boil until thickened1 when it is ready to serve4 ,,gluten ,,gruel ,,no4 #b4--;,into a pint of boiling water stir three heaping tablespoonfuls of the prepared gluten4 ,boil until thickened1 and add a half cup of thin cream4 ,,gluten ,,cream4--,heat a pint of thin cream to boiling1 and stir into it three tablespoonfuls of wheat gluten4 ,when thickened1 it is ready to serve4 ,,gluten ,,meal ,,gruel4--,into a cup and a half of boiling water stir four tablespoonfuls of gluten meal 7prepared by the ,sanitarium ,food ,co471 let it boil for a moment1 add six tablespoonfuls of rather thin1 sweet cream1 and serve4 ,,graham ,,gruel4--,heat three cups of water in the inner dish of a double boiler1 and when vigorously boiling stir into it carefully1 a little at a time1 so as not to check the boiling1 one scant cup of ,graham flour which has been rubbed perfectly smooth in a cup of warm1 not hot1 water4 ,stir until thickened1 then place in the outer boiler and cook for an hour or longer4 ,when done1 strain if necessary1 season with salt if desired1 and a half cup of sweet cream4 ,,graham ,,grits ,,gruel4--,cook three heaping tablespoonfuls of ,graham grits in a quart of boiling water1 as directed in the chapter on ,grains1 for three hours4 ,turn through a soup strainer to remove any lumps1 season with half a cup of cream1 and salt if desired4 ,well cooked ,graham grits may be made into gruel by thinning with water or milk1 straining and seasoning as above4 ,,gruel ,,of ,,prepared ,,flour4--,knead a pint of flour with water into a ball1 and tie firmly in a linen cloth2 put it into a granite-ware basin or kettle1 cover with boiling water1 and boil slowly1 replenishing with boiling water as needed1 for twelve hours4 ,put it before the fire to dry4 ,afterward remove the cloth1 and also a thick skin which will have formed over the ball4 ,dry the interior again4 ,when needed for use1 rub a tablespoonful of the prepared flour smooth with three spoonfuls of cold milk1 and stir it into a pint of boiling milk4 ,cook from three to five minutes4 ,season with salt if desired4 ,,indian ,,meal ,,gruel4--,make a thin paste of one teaspoonful of flour1 two tablespoonfuls of best cornmeal1 and a little water4 ,stir this into a quart of boiling water1 or milk and water in equal proportions1 as preferred4 ,boil until the meal has set1 stirring constantly2 then turn into a double boiler and cook for an hour and half or two hours4 ,season with salt1 and strain4 ,if too thick1 thin with milk or cream4 ,,lemon ,,oatmeal ,,gruel4--,the ,united ,states ,dispensary recommends the following method of preparing oatmeal gruel for fever patients2 ,rub one heaping tablespoonful of fine oatmeal smooth in a little cold water2 stir this into three pints of boiling water4 ,cook until the quantity is reduced to two pints2 then strain1 and let it cool and settle4 ,when it is quite cold1 pour the clear gruel from the sediment1 add the juice of a lemon1 and sugar to sweeten slightly4 ,if desirable to serve it warm1 reheat before adding the lemon juice4 ,freshly cooked oatmeal may be thinned with boiling water1 strained and seasoned in the same manner4 ,,milk ,,oatmeal ,,gruel4--,take a pint of milk and one of water1 and heat to boiling4 ,stir in three heaping table spoonfuls of oatmeal1 and cook in a double boiler for two or three hours4 ,,milk ,,porridge4--,take one pint of milk and the same quantity of water1 and heat to boiling4 ,stir in two heaping tablespoonfuls of cornmeal or ,graham grits1 boil1 stirring continuously1 until the meal has set1 then turn into a double boiler and cook for two hours or longer4 ,season with salt1 and a tablespoonful of sweet cream if allowed4 ,,oatmeal ,,gruel4--,into one quart of boiling water stir two heaping tablespoonfuls of fine oatmeal2 let it boil until it thickens1 stirring all the time2 then turn into a double boiler and cook for three and a half or four hours4 ,strain before serving4 ,a little cream may also be added1 unless contra-indicated by the patient's condition4 ,,oatmeal ,,gruel ,,no4 #b4--,pound one half cup of coarse oatmeal until it is mealy4 ,the easiest way to do this is to tie the oatmeal in a coarse cloth and pound it with a wooden mallet4 ,put it in a pint bowl1 and fill the bowl with cold water4 ,stir briskly for a few moments until the water is white1 then allow the meal to settle4 ,pour off the water1 being careful to get none of the sediment4 ,fill the bowl a second time with cold water1 stir thoroughly1 let settle1 and pour off the water as before4 ,do this the third time4 ,boil the liquid one half hour1 strain1 and serve hot4 ,if very thick1 a little cream or milk may be added4 ,,oatmeal ,,gruel ,,no1 #c4--;,add to one cup of well-cooked oatmeal while hot two cups of hot milk1 or one cup of hot milk and one of hot water4 ,beat all thoroughly together1 add a little salt if desired1 strain1 and serve4 ,,peptonized ,,gluten ,,gruel4--,prepare the gruel as directed for ,gluten ,gruel ,no4 #a4 ,strain if needed1 cook to lukewarm1 and turn it into a pitcher1 which place in a dish containing hot water even in depth with the gruel in the pitcher2 add the peptonizing fluid or powder1 stir well1 and let it stand in the hot water bath for ten minutes4 ,the temperature must not be allowed to rise over #acj4 ,put into a clean dish and serve at once1 or place on ice till needed4 ,other well-cooked gruels maybe peptonized in the same way4 ,,raisin ,,gruel4--,stone and quarter two dozen raisins and boil them twenty minutes in a small quantity of water4 ,when the water has nearly boiled away1 add two cups of new milk4 ,when the milk is boiling1 add one heaping tablespoonful of ,graham or whole-wheat flour which has been rubbed to a thin paste with a little cold milk4 ,boil until thickened1 stirring all the time2 then turn into a double boiler and cook for twenty minutes or half an hour4 ,season with salt and serve4 ,,rice ,,water4--,wash half a cup of rice very thoroughly in several waters4 ,put it into a saucepan with three cups of cold water and boil for half an hour4 ,strain off the rice water1 season with salt if desired1 and serve4 ,,preparations ,,of ,,milk4 ,,milk ,,diet4--,an almost exclusive milk diet is sometimes a great advantage in cases of sickness4 ,it is usually necessary to begin the use of the milk in moderate quantities1 gradually withdrawing the more solid food and increasing the quantity of milk4 ,in the course of a week1 all other food should be withdrawn1 and the quantity of milk increased to three or four quarts a day4 ,milk is easily digested1 and hence may be taken at more frequent intervals than other food4 ,,recipes4 ,,albuminized ,,milk4--,shake together in a well-corked bottle or glass fruit can1 a pint of fresh milk and the well-beaten whites of two eggs1 until thoroughly mixed4 ,serve at once4 ,,hot ,,milk4--,hot milk is an excellent food for many classes of invalids4 ,the milk should be fresh1 and should be heated in a double boiler until the top is wrinkled over the entire surface4 ,,junket1 ,,or ,,milk ,,curd4--,heat a cup of fresh milk to #he1 add one teaspoonful of the essence of pepsin1 and stir just enough to mix thoroughly4 ,let it stand until firmly curded1 and serve4 ,,koumiss4--,dissolve one fourth of a two-cent cake of compressed yeast1 and two teaspoonfuls of white sugar1 in three tablespoonfuls of lukewarm water4 ,pour this into a quart bottle and add sufficient fresh1 sweet milk to nearly fill4 ,shake well1 and place in a room of the temperature of #gj to #hj ,f41 and allow it to ferment about six hours4 ,cork tightly and tie the cork in4 ,put in a cool place1 act above #fj and let it remain a week1 when it will be ready for use4 ,in making koumiss be sure that the milk is pure1 the bottle sound1 and the yeast fresh4 ,open the bottle with a champagne tap4 ,if there is any curd or thickening resembling cheese1 the fermentation has been prolonged beyond the proper point1 and the koumiss should not be used4 ,,milk ,,and ,,lime ,,water4--,in cases where milk forms large curds1 or sours in the stomach1 lime water prepared in the following manner may be added to the milk before using3-- ,into a gallon jar of water1 put a piece of lime the size of one's fist4 ,cover the jar and let the lime settle over night4 ,in the morning1 draw the water off the top with a syphon1 being careful not to move the jar so as to mix again the particles of lime with the water4 ,two tablespoonfuls of the lime water is usually sufficient for a pint of milk4 ,,peptonized ,,milk ,,for ,,infants4--,one gill of cows' milk1 fresh and unskimmed2 one gill of pure water2 two tablespoonfuls of rich1 sweet cream2 two hundred grains of milk sugar1 one and one fourth grains of extractum pancreatis2 four grains of sodium bicarbonate4 ,put the above in a clean nursing bottle1 and place the bottle in water so warm that the whole hand cannot be held in it longer for one minute without pain4 ,keep the milk at this temperature for exactly twenty minutes4 ,prepare fresh just before using4 ,,beef-,,tea1 ,,broths1 ,,etc4 ,beef tea and meat broths are by no means so useful as foods for the sick as is generally supposed4 ,the late ,dr4 ,austin ,flint used to say of these foods1 that the valuation by most persons outside of the medical profession1 and by many within it1 of beef tea or its analogues1 the various solutions1 most of the extracts1 and the expressed juice of meat1 is a delusion and a snare which has led to the loss of many lives by starvation4 ,the quantity of nutritive material in these preparations is insignificant or nil1 and it is vastly important that they should be reckoned as of little or no value1 except as indirectly conducive to nutrition by acting as stimulants for the secretion of the digestive fluids1 or as vehicles for the introduction of the nutritive substances4 ,furthermore1 it is to be considered that water and pressure not only fail to extract the alimentary principles of meat1 but that the excrementitious principles1 or the products of destructive assimilation1 are thereby extracted4 ,vegetable broths prepared from grains and legumes possess a much higher nutritive value1 while they lack the objectionable features of meat broths4 ,,recipes4 ,,beef ,,extract4--,take a pound of lean beef1 cut it up into small dice1 and put into a glass fruit jar4 ,screw on the cover tightly1 put the jar into a vessel filled with cold water to a depth sufficient to come to the top of contents of the jar1 and set over a slow fire4 ,as soon as the water boils1 set where it will keep just boiling1 but no more2 and cook for an hour or an hour and a quarter4 ,then strain1 season1 and serve4 ,if preferred1 a double boiler may be used for the preparation of the extract4 ,,beef ,,juice4--,cut a thick slice of round steak1 trim off every particle of fat1 and broil it over a clear fire just long enough to heat it throughout4 ,next gash it in many places with a sharp knife1 and with the aid of a beef-juice press or lemon squeezer1 press out all the juice into a bowl set in hot water1 salt but very slightly1 remove all globules of fat1 and serve4 ,this may also be frozen and given the patient in small lumps1 if so ordered4 ,,beef ,,tea4--,take a pound of fresh1 lean1 juicy beef of good flavor1--the top of the round and the back and middle of the rump are the best portions for the purpose1--from which all fat1 bones1 and sinews have been carefully removed2 cut into pieces a quarter of an inch square1 or grind in a sausage-cutter4 ,add a quart of cold water1 and put into a clean double boiler4 ,place over the fire1 and heat very slowly1 carefully removing all scum as it rises4 ,allow it to cook gently for two or three hours1 or until the water has been reduced one half4 ,strain1 and put away to cool4 ,before using1 remove all fat from the surface1 and season4 ,in reheating1 a good way is to place a quantity in a cup1 and set the cup into hot water until the tea is sufficiently hot4 ,this prevents waste1 and if the patient is not ready for the tea1 it can be easily kept hot4 ,,beef ,,tea ,,and ,,eggs4--,beat the yolk of an egg thoroughly in a teacup and fill the cup with boiling beef tea1 stirring all the while4 ,season with a little salt if desired4 ,,beef ,,broth ,,and ,,oatmeal4--,rub two tablespoonfuls of oatmeal smooth in an equal quantity of cold water1 and stir into a quart of boiling beef broth4 ,cook in a double broiler for two hours1 strain1 and season with salt and a little cream if allowed4 ,or1 thin well-cooked oatmeal mush with beef-tea2 strain1 reheat1 season1 and serve4 ,,bottled ,,beef ,,tea4--,cut two pounds of round steak into small dice1 rejecting all skin and fat4 ,put it into a glass fruit jar with one cup of cold water4 ,cover the can sufficiently tight to prevent any water from boiling in1 and place it on a wisp of straw or a muffin ring in a kettle of cold water4 ,heat very gradually1 and keep it just below the boiling point for two or more hours2 or1 place the can in a deep dish of hot water1 and cook in a moderate oven for three hours4 ,allow the meat to cook thus four or five hours1 or until it appears white1 by which time it will have discharged all its juice4 ,turn the liquor off1 strain through a piece of muslin or cheese cloth laid in a colander1 and cool2 then if any fat has been left1 it will harden on the top1 and can be removed4 ,when needed for use1 reheat1 season1 and serve4 ,,chicken ,,broth4--,take a well dressed1 plump spring chicken1 cut it into half-inch pieces1 cracking well all the bones2 add cold water1--a quart to the pound of meat and bones1--and cook the same as beef-tea4 ,allow the broth to cool before using1 and carefully skim off all particles of fat before reheating4 ,if allowed1 a tablespoonful of steamed rice may be added to the broth1 or a well-beaten egg may be stirred in while hot just before serving4 ,heat until the whole becomes thickened1 but do not boil4 ,if preferred1 the broth may be prepared by using only the white portion of the chicken in connection with lean beef4 ,this is liked better by some to whom the strong flavor of the chicken is not pleasant4 ,or1 prepare equal quantity of rich milk1 season with salt1 reheat1 and serve4 ,the broth may be flavored with celery if allowed4 ,,mutton ,,broth4--,cut a pound of perfectly fresh1 lean mutton or lamb--the scrags of neck are best--into small dice4 ,add a quart of cold water1 and simmer gently for two or three hours4 ,strain1 and when cold skim off all fat4 ,reheat when needed for use4 ,if preferred1 a tablespoonful of rice which has been soaked for an hour in a little warm water1 or a tablespoonful of cooked barley1 may be simmered in the broth for a half hour before serving4 ,season with salt as desired4 ,,vegetable ,,broth4--,put a cupful of well washed white beans into a quart of cold water in a double boiler1 and cook slowly until but a cupful of the liquor remains4 ,strain off the broth1 add salt1 and serve hot4 ,if preferred1 a few grains of powdered thyme may be added as flavoring4 ,,vegetable ,,broth ,,no4 #b4--,pick over and wash a cup of dried ,scotch peas1 and put to cook in a quart of cold water1 cook slowly in a double boiler or in a kettle placed on the range where they will just simmer1 until but a cupful of liquid remains4 ,strain off the broth1 add salt and one third of a cupful of the liquor1 without pulp1 from well-stewed tomatoes4 ,serve hot4 ,,mixed ,,vegetable ,,broths4--,broths may be prepared as directed from both black and white beaus1 and combined in the proportion of one third of the former to two thirds of the latter2 or a broth of lentils may be used instead of the black bean4 ,,recipes ,,for ,,panada4 ,,broth ,,panada4--,use beef or chicken broth in place of water1 and proceed the same as in ,egg ,panada1 omitting the egg4 ,,chicken ,,panada4--,take a cupful of the white meat of chicken1 pounded to a paste in a mortar1 and half a cup of whole-wheat crust or zwieback crumbs4 ,add sufficient chicken broth to make a thick gruel4 ,season with salt1 boil up for a few minutes1 and serve hot4 ,,egg ,,panada4--,put two ounces of light1 whole-wheat crusts into a pint of cold water in a granite-ware stewpan2 simmer gently for three quarters of an hour1 stirring occasionally4 ,season with a spoonful of sweet cream and a little salt1 then stir in the well-beaten yolk of an egg1 and serve4 ,,milk ,,panada4--,heat a pint of milk to boiling1 then allow it to cool4 ,add two ounces of nice1 light1 whole-wheat crusts1 and simmer for half an hour1 stirring frequently4 ,season with a little sugar1 if allowed4 ,granola may be used in place of the crusts1 if preferred4 ,,raisin ,,panada4--,boil a half cup of raisins in a half pint of water4 ,break a slice of zwieback into fragments in a bowl4 ,add a well-beaten egg and a teaspoonful of sugar4 ,pour in the raisins1 water and all1 and beat very thoroughly4 ,,grains ,,for ,,the ,,sick4 ,for invalids able to digest solid food1 rice1 cracked wheat1 ,graham grits1 oatmeal1 barley1 farina and other grains may be prepared and cooked as previously directed in the chapter on ,grains4 ,the various cooked preparations of grains--granola1 wheatena1 avenola1 wheat gluten and gluten meal--manufactured by the ,sanitarium ,food ,co41 ,battle ,creek1 ,mich41 form excellent articles of diet for many invalids1 when served with hot milk or cream1 or prepared in the form of mush4 ,several recipes for their use have already been given in preceding chapters2 the following are a few additional ones3-- ,,recipes4 ,,gluten ,,mush4--,heat together a cup of thin cream and three cups of water2 when boiling1 sift in lightly with the fingers1 stirring continuously meanwhile1 enough wheat gluten to make a mush of the desired consistency4 ,boil up once and serve4 ,a few blanched or roasted almonds may be stirred in just before serving1 if desired4 ,,tomato ,,gluten4--,heat a pint of stewed tomato1 which has been rubbed through a fine colander to remove the seeds1 to boiling1 add salt to season1 and three tablespoonfuls of gluten meal4 ,boil together for a moment until thickened1 and serve hot4 ,,tomato ,,gluten ,,no4 #b4--,prepare the same as the preceding1 using five tablespoonfuls of the gluten meal1 and seasoning with two tablespoonfuls of rather thick1 sweet cream4 ,,meats ,,for ,,the ,,sick4 ,all meats for the sick should be prepared in the very simplest way1 served with the plainest possible dressing1 and without the use of condiments other than salt4 ,,recipes4 ,,broiled ,,steak4--,take a half pound of round steak and a slice of tenderloin2 wipe well with a clean1 wet cloth4 ,have a clear fire2 place the meat in an open wire broiler or on a gridiron over the coals1 and cook1 turning as often as you can count ten1 for four or five minutes1 if the slices are about one inch thick2 then with a lemon squeezer squeeze the juice from the round steak over the tenderloin1 season with a little salt1 and serve at once on a hot plate4 ,,chicken4--,for an invalid1 the breast of a tender chicken broiled quickly over hot coals is best4 ,for directions for broiling chicken see page #djf4 ,,chicken ,,jelly4--,dress a small chicken4 ,disjoint1 break or pound the bones1 and cut the meat into half-inch pieces4 ,remove every particle of fat possible4 ,cover with cold water1 heat very slowly1 and simmer gently until the meat is in rags1 and the liquid reduced about one half4 ,strain off the liquor1 cool1 and remove all the fat4 ,to make the broth more clear1 add the shell and white of an egg1 then reheat slowly1 stirring all the time until hot4 ,strain through a fine cloth laid inside of a colander4 ,salt and a little lemon may be added as seasoning4 ,pour into small cups1 and cool4 ,,minced ,,chicken4--,stew the breast of a young chicken until tender2 mince fine with a sharp knife4 ,thicken the liquor in which it was stewed with a little flour1 add salt and a little cream if allowed1 then the minced chicken1 and serve hot on zwieback1 softened with cream as directed in the chapter on ,breakfast ,dishes4 ,,mutton ,,chop4--,select a chop containing a large tenderloin3 cut thick1 and broil for eight or ten minutes as directed for beef steak4 ,season lightly with salt1 and serve hot4 ,,minced ,,steak4--,mince some nice1 juicy steak with a chopping knife1 or in a sausage-cutter1 rejecting as much of the fiber as possible2 make into small cakes and broil the same as steak4 ,salt lightly when done1 and for dressing use a little beef juice prepared as directed on page #dbg4 ,it may be thickened with a little flour as for gravy1 if preferred4 ,,scraped ,,steak4--,take a small piece of nice1 juicy steak1 and with a blunt case-knife or tablespoon1 scrape off all the pulp1 being careful to get none of the fibers4 ,press the pulp together in the form of patties1 and broil quickly over glowing coals4 ,salt lightly1 and serve hot4 ,it is better to be as rare as the patient can take it4 ,instead of butter1 turn a spoonful or two of thick1 hot beef juice over the steak1 if any dressing other than salt is required4 ,,eggs ,,for ,,the ,,sick4 ,,recipes4 ,,floated ,,egg4--,separate the white from the yolk1 and drop the yolk1 taking great care not to break it1 into boiling1 salted water4 ,cook until hard and mealy4 ,in the meantime1 beat the white of the egg until stiff and firm4 ,when the yolk is cooked1 remove it from the water with a skimmer4 ,let the water cease to boil1 then dip the beaten white in spoonfuls on the top of the scalding water1 allowing it to remain for a second or two until coagulated1 but not hardened4 ,arrange the white in a hot egg saucer1 and place the cooked yolk in the center1 or serve on toast4 ,this makes a very pretty1 as well as appetising dish1 if care is taken to keep the yolk intact4 ,,gluten ,,meal ,,custard4--,beat together thoroughly1 one pint of rich milk1 one egg1 and four tablespoonfuls of gluten meal4 ,add a little salt if desired1 and cook with the dish set in another containing boiling water1 until the custard has set4 ,or1 turn the custard into cups1 which place in a dripping pan partly filled with hot water1 and cook in a moderate oven until the custard is set4 ,,gluten ,,custard4--,into a quart of boiling milk stir four tablespoonfuls of wheat gluten moistened with a little of the milk1 which may be reserved for the purpose4 ,allow it to cook until thickened4 ,cool to lukewarm temperature1 and add three well-beaten eggs1 and a trifle of salt1 if desired4 ,turn into cups1 and steam over a kettle of boiling water until the custard is set4 ,,steamed ,,eggs4--,break an egg into an egg saucer1 sauce-dish1 or patty pan1 salt very slightly1 and steam until the white has just set4 ,in this way1 it will retain its shape perfectly1 and not be mixed with the few drops of water so annoying to invalids1 and so hard to avoid in dishing a poached egg from water4 ,,soft ,,custard4--,boil some milk1 then cool it to #ahj1 add three whipped eggs to each quart of milk1 and keep at the temperature of #ahj for fifteen or twenty minutes4 ,the object is to coagulate the eggs without producing the bad effect of exposure to a high temperature4 ,,raw ,,eggs4--,break a fresh egg into a glass1 add a tablespoonful of sugar1 and heat to a stiff froth2 a little cold water may be added if liked4 ,,white ,,of ,,egg4--,stir the white of an egg into a glass of cold water1 or water as warm as it can be without coagulating the egg1 and serve4 ,,white ,,of ,,egg ,,and ,,milk4--,the white of an egg beaten to a stiff froth and stirred into a glass of milk1 forms a nourishing food for persons of weak digestion4 ,,refreshing ,,drinks ,,and ,,delicacies ,,for ,,the ,,sick4 ,in many fevers and acute diseases1 but little food is required1 and that of a character which merely appeases hunger and quenches thirst1 without stimulation and without affording much nourishment4 ,preparations from sago1 tapioca1 and other farinaceous substances are sometimes serviceable for this purpose4 ,oranges1 grapes1 and other perfectly ripened and juicy fruits are also most excellent4 ,they are nature's own delicacies1 and serve both for food and drink4 ,they should not1 however1 be kept in the sick room1 but preserved in some cool place1 and served when needed1 as fresh and in as dainty a manner as possible4 ,like all food provided for the sick1 they should be arranged to please the eye as well as the palate4 ,the capricious appetite of an invalid will often refuse luscious fruit from the hand of a nurse1 which would have been gladly accepted had it been served on dainty china1 with a clean napkin and silver4 ,the juice of the various small fruits and berries forms a basis from which may be made many refreshing drinks especially acceptable to the dry1 parched mouth of a sick person4 ,fruit juices can be prepared with but little trouble4 ,for directions see page #bji4 ,beverages from fruit juices are prepared by using a small quantity of the juice1 and sufficient cold water to dilute it to the taste4 ,if it is desirable to use such a drink for a sick person in some household where fruit juices have not been put up for the purpose1 the juice may be obtained from a can of strawberries1 raspberries1 or other small fruit1 by turning the whole into a coarse cloth and straining off the juice2 or a tablespoonful of currant or other jelly may be dissolved in a tumbler of warm water1 and allowed to cool4 ,either will make a good substitute for the prepared fruit juice1 though the flavor will be less delicate4 ,the hot beverages and many of the cold ones given in the chapter on ,beverages will be found serviceable for the sick1 as will also the following additional ones3-- ,,recipes4 ,,acorn ,,coffee4--,select plump1 round1 sweet acorns4 ,shell1 and brown in an oven2 then grind in a coffee-mill1 and use as ordinary coffee4 ,,almond ,,milk4--,blanch a quarter of a pound of shelled almonds by pouring over them a quart of boiling water1 and when the skins soften1 rubbing them off with a coarse towel4 ,pound the almonds in a mortar1 a few at a time1 adding four or five drops of milk occasionally1 to prevent their oiling4 ,about one tablespoonful of milk in all will be sufficient4 ,when finely pounded1 mix the almonds with a pint of milk1 two tablespoonfuls of sugar1 and a little piece of lemon rind4 ,place the whole over the fire to simmer for a little time4 ,strain1 if preferred1 and serve cold4 ,,apple ,,beverage4--,pare and slice very thin a juicy tart apple into a china bowl4 ,cover with boiling water1 put a saucer over the bowl1 and allow the water to get cold4 ,strain and drink4 ,crab apples may be used in the same way4 ,,apple ,,beverage ,,no4 #b4--;,bake two large1 sour apples1 and when tender1 sprinkle a tablespoonful of sugar over them1 and return to the oven until the sugar is slightly browned4 ,break and mash the apples with a silver spoon1 pour over them a pint of boiling water2 cover and let stand until cold2 then strain and serve4 ,,apple ,,toast ,,water4--,break a slice of zwieback into small pieces1 and mix with them two or three well-baked tart apples4 ,pour over all a quart of boiling water1 cover1 and let stand until cold1 stirring occasionally4 ,when cold1 strain1 add sugar to sweeten if desired1 and serve4 ,,baked ,,milk4--,put a quart of new milk in a stone jar1 tie a white paper over it1 and let it stand in a moderately heated oven eight or ten hours4 ,it becomes of a creamy consistency4 ,,barley ,,lemonade4--,put a half cup of pearl barley into a quart of cold water1 and simmer gently until the water has become mucilaginous and quite thick4 ,this will take from an hour to an hour and a half4 ,the barley will absorb most of the water1 but the quantity given should make a teacupful of good1 thick barley water4 ,add to this two teaspoonfuls of lemon juice and a tablespoonful of sugar4 ,let it get cold before serving4 ,by returning the barley to the stewpan with another quart of cold water1 and simmering for an hour or an hour and a half longer1 a second cap of barley water may be obtained1 almost as good as the first4 ,,barley ,,and ,,fruit ,,drink4--,prepare a barley water as above1 and add to each cupful a tablespoonful or two of cranberry1 grape1 raspberry1 or any tart fruit syrup4 ,the pure juice sweetened will answer just as well2 or a little fruit jelly may be dissolved and added4 ,,barley ,,milk4--,wash two tablespoonfuls of pearl barley in cold water until the water is clear4 ,put it to cook in a double boiler1 with a quart of milk1 and boil till the milk is reduced to a pint4 ,strain off the milk1 and sweeten if desired4 ,,cranberry ,,drink4--,mash carefully selected1 ripe cranberries thoroughly in an earthen dish1 and pour boiling water over them4 ,let the mixture stand until cold1 strain off the water1 and sweeten to taste4 ,barberries prepared in the same manner make a nice drink4 ,,currantade4--,mash thoroughly a pint of ripe1 red currants1 and one half the quantity of red raspberries2 add sugar to sweeten and two quarts of cold water4 ,stir1 strain1 cool on ice1 and serve4 ,,crust ,,coffee4--,brown slices of ,graham bread in a slow oven until very ark in color4 ,break in pieces and roll fine with a rolling pin4 ,a quantity of this material may be prepared at one time and stored in glass fruit cans for use4 ,when needed1 pour a cupful of actively boiling water over a dessertspoonful of the prepared crumbs1 let it steep for a few moments1 then strain and serve4 ,,egg ,,cream4--,beat the white of an egg to a stiff froth1 add one tablespoonful of white sugar1 then beat again4 ,next add the yolk1 and beat2 then a tablespoonful of milk1 one of cold water1 and one of any fruit juice desired4 ,,egg ,,cream ,,no4 #b4--,prepare as above1 using two tablespoonfuls of water instead of one of water and one of milk1 and a teaspoonful of lemon juice in place of other fruit juice4 ,,egg ,,cream ,,no4 #c4--;,beat the yolk of a freshly laid egg with a tablespoonful of sugar until it is light and creamy2 add to this1 one half cup of hot milk and stir in lightly the stiffly beaten white of the egg4 ,serve at once4 ,,egg ,,lemonade4--,beat the white of an egg to a stiff froth1 then mix with it the juice of a small lemon1 and one tablespoonful of sugar4 ,add a half pint of cold water4 ,or1 beat together with an egg beater a tablespoonful of lemon juice1 a teaspoonful of sugar1 the white of an egg and a cup of cold water1 until thoroughly mingled1 then serve at once4 ,,flaxseed ,,tea4--,take an ounce of whole flaxseed1 half an ounce of crushed licorice root1 an ounce of refined sugar1 and four tablespoonfuls of lemon juice4 ,pour a quart of boiling water over them2 keep near the fire for four hours1 and then strain off the liquid4 ,the flaxseed should not be crushed1 as the mucilage is in the outer part of the kernel1 and if braised1 the boiling water will extract the oil of the seed1 and render the decoction nauseous4 ,make fresh daily4 ,,gum ,,arabic ,,water4--,pour a pint of boiling water over an ounce of clean gum arabic4 ,when dissolved1 add the juice of one lemon and a teaspoonful of sugar1 and strain4 ,,hot ,,water4--,put good1 fresh water into a perfectly clean granite-ware kettle1 already warmed2 let it come to a boil very quickly1 and use at once4 ,do not leave it to simmer until it has become insipid through the loss of the air which it contains4 ,,hot ,,lemonade4--,put in a glass a thin slice of lemon and the juice of half a small lemon1 being careful to remove all seeds2 mix with it one dessertspoonful of white sugar1 and fill the glass with boiling water4 ,or1 remove the peel of a lemon in very thin parings1 turn one pint of boiling water over them1 letting it stand for a few moments covered4 ,remove the peel1 add the juice of a lemon and one tablespoonful of sugar1 and serve4 ,,irish ,,moss ,,lemonade4--,soak one fourth of a cup of ,irish moss in cold water until it begins to soften2 then work it free from sand and tiny shells likely to be on it1 and thoroughly wash4 ,put it in a granite-ware basin1 and pour over it two cups of boiling water4 ,leave on the back of the range where it will keep hot1 but not boil1 for half an hour2 strain1 add the juice of one lemon1 and sugar to taste4 ,drink hot or cold1 as preferred4 ,,orangeade4--,rub lightly two ounces of lump sugar on the rind of two nice1 fresh oranges1 to extract the flavor2 put this sugar into a pitcher1 to which add the juice expressed from the oranges1 and that from one lemon4 ,pour over all one pint of cold water1 stir thoroughly1 and serve4 ,,plain ,,lemonade4--,for one glass of lemonade squeeze the juice of half a small lemon into the glass2 carefully remove all seeds and particles4 ,add a dessertspoonful of sugar1 and fill the glass with cold water4 ,,slippery ,,elm ,,tea4--,pour boiling water over bits of slippery elm bark or slippery elm powder1 cool1 and strain1 if desired1 a little lemon juice and sugar may be added to flavor4 ,,toast ,,water4--,toast a pint of whole-wheat or ,graham bread crusts very brown1 but do not burn4 ,cover with a pint of cold water4 ,let it stand an hour1 strain1 and use4 ,sugar and a little cream may be added if allowed4 ,,tamarind ,,water4--,boil four ounces of tamarinds and the same of raisins slowly1 in three quarts of water1 for fifteen or twenty minutes1 or until the water is reduced nearly one fourth2 strain while hot into a bowl with a small slice of lemon peel in it4 ,set away until cold before using4 ,,bread4 ,for invalids who are able to partake of solid foods1 the ,breakfast ,rolls1 ,whole-wheat ,puffs1 ,beaten ,biscuit1 ,crisps1 and other unfermented breads1 directions for the preparation of which are given in the chapter on ,bread1 will be found excellent4 ,the various crackers1 wafers1 and invalid foods manufactured by the ,sanitarium ,food ,co41 ,battle ,creek1 ,mich41 are also to be recommended4 ,zwieback1 prepared as directed on page #bhi1 will be found serviceable and wholesome to be used with broths and gruels4 ,it may be prepared so as to look especially tempting by cutting off the crust of the bread1 and cutting the slice into fancy shapes with a cookie-cutter before toasting4 ,in cases where their use is allowable1 many of the various toasts given under the head of ,breakfast ,dishes will be relished4 ,,recipes4 ,,diabetic ,,biscuit4--,make a stiff dough of ,graham or entire-wheat flour and water4 ,knead thoroughly1 and let it stand three hours2 then place on a sieve under a faucet1 turn a stream of water over the dough1 and wash out the starch1 kneading and working with the hands so that all portions of the dough will be equally washed4 ,when the starch has been all washed out1 as will be indicated by the water running off clear1 the dough will be a rubber-like1 glutinous mass4 ,it may then be cut into long strips1 and these divided into equal-sized pieces or cubes4 ,place the pieces on shallow baking pans in a rather hot oven1 which1 after a short time1 should be allowed to cool to moderate heat1 and bake for two hours1 when they should be of a dark1 rich brown color and light and crisp throughout4 ,if tough1 they need rebaking4 ,if the oven is too hot1 the pieces will puff up1 becoming mere hollow shells2 if not sufficiently hot1 they will not rise properly4 ,,diabetic ,,biscuit ,,no4 #b4--,prepare a dough and wash out the starch as in the preceding4 ,add coarse middlings so that the dough can be rolled into thin cakes1 and bake4 ,,gluten ,,meal ,,gems4--,beat together one half cup of ice water1 one half cup of thick1 sweet cream1 and one egg2 then add one cup and a tablespoonful of the gluten meal prepared by the ,sanitarium ,food ,co4 ,turn into slightly heated gem irons1 and bake in a moderately hot oven from one half to three fourths of an hour4 ,,jellies ,,and ,,other ,,simple ,,desserts ,,for ,,the ,,sick4 ,invalids whose digestion will allow of other than the plainest foods will find most of the desserts made with fruits and those with fruits and grains given in the chapter on ,desserts1 excellent for their use4 ,the following are a few additional recipes of a similar character3-- ,,recipes4 ,,arrowroot ,,jelly4--,rub two heaping teaspoonfuls of arrowroot smooth in a very little cold water1 and stir it into a cupful of boiling water1 in which should be dissolved two teaspoonfuls of sugar4 ,stir until clear1 allowing it to boil all the time2 lastly1 add a teaspoonful of lemon juice4 ,serve cold1 with cream and sugar if allowed4 ,,arrowroot ,,blancmange4--,rub two and a half tablespoonfuls of best arrowroot smooth in half a cup of cold milk1 and stir slowly into two and one half cups of boiling new milk4 ,when it begins to thicken1 add three fourths of a cup of sugar1 and cook1 stirring constantly for several minutes4 ,turn into molds and cool4 ,serve with fruit juice or fruit sauces4 ,,currant ,,jelly4--,soak an ounce of ,cox's gelatine in half a pint of cold water for fifteen minutes1 then pour over it a teacupful of boiling water2 strain1 and add one pint at currant juice1 one tablespoonful of sugar1 and set on ice to cool4 ,,iceland ,,moss ,,jelly4--,wash about four ounces of moss very clean in lukewarm water4 ,boil slowly in a quart of cold water4 ,when quite dissolved1 strain it onto a tablespoonful of currant or raspberry jelly1 stirring so as to blend the jelly perfectly with the moss4 ,turn into a mold1 and cool4 ,,iceland ,,moss ,,blancmange4--,substitute milk for the water1 and proceed as in the foregoing4 ,flavor with lemon or vanilla4 ,strain through a muslin cloth1 turn into a mold1 and let stand till firm and cold4 ,,orange ,,whey4--,add the juice of one sour orange to a pint of sweet milk4 ,heat very slowly until the milk is curded1 then strain and cool4 ,,white ,,custard4--,beat the whites of three eggs to a stiff froth1 add a little salt if desired1 and two tablespoonfuls of sugar4 ,a bit of grated lemon rind may also be used for flavoring4 ,add lastly a pint of new milk1 little by little1 beating thoroughly all the while4 ,bake in cups set in a pan of hot water4 ,when firm in the center1 take out and set in a cool place4 ,,table ,,topics4 ,regimen is better than physic4--,voltaire4 ,many dishes have induced many diseases4--,seneca4 ,dr4 ,lyman ,beecher tells the following story of his aunt1 which well illustrates a popular notion that sick people should be fed with all sorts of dainties1 no matter what the nature of the disease4 ,when a boy eight or nine years of age1 he was one day suffering in the throes of indigestion1 as the result of having swallowed a large amount of indigestible mince pie4 ,his kind-hearted aunt noticed the pale and distressed look on his face1 and said to him1 with genuine sympathy in her voice1 ,lyman1 you look sick4 ,you may go into the pantry and help yourself to a nice piece of fruit cake just warm from the oven4 ,fix on that course of life which is the most excellent1 and custom will render it the most delightful4--,pythagoras4 ,a ,,mere indigestion can temporarily metamorphose the character4 ,the eel stews of ,mohammed ,,ii4 kept the whole empire in a state of nervous excitement1 and one of the meat-pies which ,king ,philip failed to digest caused the revolt of the ,netherlands4--,oswald4 ,few seem conscious that there is such a thing as physical morality4 ,man's habitual words and acts imply that they are at liberty to treat their bodies as they please4 ,the fact is1 that all breaches of the laws of health are physical sins4--,herbert ,spencer4 ,practical right and good conduct are much more dependent on health of body than on health of mind4--,prof4 ,schneider4 ,dr4 ,abernathy's reply to the ,duke of ,york when consulted about his health was1 ,cut off the supplies and the enemy will soon leave the citadel4 ,,food ,,for ,,the ,,aged ,,and ,,the ,,very ,,young4 ,,food ,,for ,,the ,,aged ,one of the first requisites of food for the aged is that it shall be easy of digestion1 since with advancing age and decreasing physical energy1 digestion and assimilation may be taken with impunity at an earlier period of life1 overtax the enfeebled organs and prove highly injurious4 ,the fact that the vital machinery is worn and weakened with age has led to the popular notion that old people require a stimulating diet as a support for their declining forces4 ,that this is an error is apparent from the fact that stimulation either by drink or food lessens instead of reinforces vital strength1 thus defeating the very purpose desired4 ,flesh food in quantities is a peculiarly unsuitable diet for the aged1 not alone because it is stimulating1 but because it produces a tendency to plethora1 a condition which is especially inimical to the health of old persons4 ,eminent authorities on diet also reason that the loss of the teeth at this period1 whereby thorough mastication of flesh food is done with difficulty1 even with the best artificial aids1 should be considered a sign that nature intends such foods to be discarded by the old4 ,a milk1 grain1 and fruit diet is undoubtedly the one best suited to the average person in old age4 ,vegetables and legumes in well-prepared soups may also be used to advantage4 ,directions for such soups1 as also for cooking grains and grain products1 will be found in the preceding pages4 ,the following bills of fare1 one for each season of the year1 will perhaps serve to illustrate how a varied and appetizing regimen may be provided without the use of flesh foods3-- ,,breakfast ,fresh ,fruits ,graham ,grits and ,cream ,prune ,toast ,graham ,puffs ,cream ,crisps ,strawberries ,caramel ,coffee or ,hot ,milk ,,dinner ,vegetable ,broth with ,toasted ,rolls ,baked ,potato with ,pease ,gravy ,stewed ,asparagus ,cracked ,wheat and ,cream ,whole-,wheat ,bread ,canned ,berries ,manioca with ,fruit ,caramel ,coffee or ,hot ,milk ,,breakfast ,fresh ,fruits ,rolled ,oats and ,cream ,baked ,sweet ,apples ,macaroni with ,cream ,sauce ,whole-,wheat ,puffs ,stewed ,peaches ,caramel ,coffee or ,hot ,milk ,,dinner ,lentil ,soup ,baked ,potato with ,cream ,sauce ,escalloped ,tomato ,green ,corn ,pulp ,browned ,rice and ,cream ,fruit ,bread ,lemon ,apple ,sauce ,prune ,pie ,caramel ,coffee or ,hot ,milk ,,breakfast ,fresh ,fruits ,blackberry ,mush and ,cream ,cream ,toast ,graham ,crusts ,blueberries ,caramel ,coffee or ,hot ,milk ,,dinner ,green ,pea ,soup ,mashed ,potato ,macaroni with ,tomato ,sauce ,pearl ,barley and ,cream ,cream ,rolls ,blackberries ,stewed ,fruit ,pudding ,caramel ,coffee or ,hot ,milk ,,breakfast ,fresh ,fruits ,rolled ,wheat and ,cream ,tomato ,toast ,corn ,bread ,graham ,gems ,stewed ,prunes ,caramel ,coffee or ,hot ,milk ,,dinner ,vegetable ,oyster ,soup ,baked ,sweet ,potato ,mashed ,peas ,steamed ,rice with ,fig ,sauce ,graham ,bread ,stewed ,dried ,fruit ,apples ,caramel ,coffee or ,hot ,milk ,in the selection of a dietary for elderly persons1 much must depend upon their physical condition1 the daily amount of exercise to which they are accustomed1 their habits in earlier life1 and a variety of other circumstances4 ,the quantity as well as quality of food for the aged should receive consideration4 ,diminished bodily activity and the fact that growth has ceased1 render a smaller amount of food necessary to supply needs2 and a decrease in the amount taken1 in proportion to the age and the activity of the subject1 must be made or health will suffer4 ,the system will become clogged1 the blood filled with imperfectly elaborated material1 and gout1 rheumatism1 apoplexy1 or other diseased conditions will be the inevitable result4 ,the digestion of heavy meals is a tax upon vital powers at any time of life1 but particularly so as age advances2 and for him who has passed his first half-century1 over-feeding is fraught with great danger4 ,cornaro1 an ,italian of noble family1 contemporary with ,titian in the sixteenth century1 after reaching his eighty-third year wrote several essays upon diet and regimen for the aged1 in one of which he says3 ,there are old lovers of feeding who say that it is necessary that they should eat and drink a great deal to keep up their natural heat1 which is constantly diminishing as they advance in years2 and that it is therefore their duty to eat heartily and of such things as please their palate1 be they hot1 cold1 or temperate1 and that if they were to lead a sober life1 it would be a short one4 ,to this ,i answer2 ,our kind ,mother ,nature1 in order that old men may live to still greater age1 has contrived matters so that they may be able to subsist on little1 as ,i do2 for large quantities of food cannot be digested by old and feeble stomachs4 ,cornaro lived to be one hundred years old1 doubtless owing largely to his simple1 frugal habits4 ,,diet ,,for ,,the ,,young4 ,a very large share of the mortality among young children results from dietetic errors which proper knowledge and care on the part of those who have them in charge might commonly avoid4 ,from infancy to the age of twelve or eighteen months1 milk is the natural and proper food4 ,milk contains all the food elements except starch1 which cannot be digested by very young children1 owing to the insufficient formation of digestive elements of the salivary secretion during the first few months4 ,if the child is deprived of the milk provided by nature1 the best artificial food is cow's milk2 it1 however1 requires very careful selection and intelligent preparation4 ,the animal from which the milk comes1 should be perfectly healthy and well cared for4 ,the quality of her food should also receive attention1 as there is little doubt that disease is often communicated to infants by milk from cows improperly fed and cared for4 ,an eminent medical authority offers the following important points on this subject3-- ,the cow selected for providing the food for an infant should be between the ages of four and ten years1 of mild disposition1 and one which has been giving milk from four to eight weeks4 ,she should be fed on good1 clean grain1 and hay free from must4 ,roots1 if any are fed1 should be of good quality1 and she should have plenty of good clean water from a living spring or well4 ,her pasture should be timothy grass or native grass free from weeds2 clover alone is bad4 ,she should be cleaned and cared for like a carriage horse1 and milked twice a day by the same person and at the same time4 ,some cows are unfit by nature for feeding infants4 ,milk from the same animal should be used if possible4 ,changing from one cow's milk to another1 or the use of such milk as is usually supplied by city milkmen1 often occasions serious results4 ,the extraction of the heat from the milk immediately after milking and before it is used or carried far1 especially in hot weather1 is essential4 ,while the milk itself should be clean and pure1 it should also be perfectly fresh and without any trace of decomposition4 ,to insure all these requisites1 besides great care in its selection1 it must be sterilized1 and if not intended for immediate use1 bottled and kept in a cool place until needed4 ,it is not safe to feed young children upon unsterilized milk that has stood a few hours4 ,even fresh milk from the cleanest cows1 unless drawn into bottles and sealed at once1 contains many germs4 ,these little organisms1 the cause of fermentation and decomposition1 multiply very rapidly in milk1 and as they increase1 dangers from the use of the milk increase4 ,there is no doubt that cholera infantum and other digestive disturbances common among young children would be greatly lessened by the use of properly sterilized milk4 ,directions for sterilizing milk1 and additional suggestions respecting points to be considered in its selection1 are to be found in the chapter on ,milk1 etc4 ,cow's milk differs from human milk in that it contains nearly three times as much casein1 but only two thirds as much fat and three fourths as much sugar4 ,cow's milk is usually slightly acid1 while human milk is alkaline4 ,the casein of cow's milk forms large1 hard curds1 while that of breast milk forms fine1 soft curds4 ,these facts make it important that some modification be made in cow's milk to render it acceptable to the feeble stomach of an infant4 ,cases are rare where it is safe to feed a child under nine months of age on pure1 undiluted cow's milk4 ,a common method of preparing cow's milk so as to make it suitable for infant feeding1 is to dilute it with pure water1 using at first only one third or one fourth milk1 the proportion of milk being gradually increased as the child's stomach becomes accustomed to the food and able to bear it1 until at the age of four months the child should be taking equal parts of milk and water4 ,when sterilized milk is to be thus diluted1 the water should be first boiled or added before sterilizing4 ,a small amount of fine white sugar1 or what is better1 milk sugar1 should be added to the diluted milk4 ,barley water1 and thin1 well-boiled1 and carefully strained oatmeal gruel thoroughly blended with the milk are also used for this purpose4 ,a food which approximates more nearly the constituents of mother's milk may be prepared as follows3-- ,,artificial ,,human ,,milk ,,no4 #a4--;,blend one fourth pint of fresh1 sweet cream and three fourths of a pint of warm water4 ,add one half ounce of milk sugar and from two to ten ounces of milk1 according to the age of the infant and its digestive capacity4 ,,artificial ,,human ,,milk ,,no4 #b4--,meigs's formula3 ,take two tablespoonfuls of cream of medium quality1 one tablespoonful of milk1 two of lime water1 and three of water to which sugar of milk has been added in the proportion of seventeen and three fourths drams to the pint4 ,this saccharine solution must be prepared fresh every day or two and kept in a cool place4 ,a child may be allowed from half a pint to three pints of this mixture1 according to age4 ,,artificial ,,human ,,milk ,,no4 #c4--,prepare a barley water by adding one pint boiling water to a pint of best pearl barley4 ,allow it to cool1 and strain4 ,mix together one third of a pint of this barley water1 two thirds of a pint of fresh1 pure milk1 and a teaspoonful of milk sugar4--,medical ,news4 ,peptonized milk1 a formula for the preparation of which may be found on page #dbf1 is also valuable as food for infants1 especially for those of weak digestion4 ,,mucilaginous ,,food ,,excellent ,,in ,,gastro-,,enteritis4--,wheat1 one tablespoonful2 oatmeal1 one half tablespoonful2 barley1 one half tablespoonful2 water1 one quart4 ,boil to one pint1 strain1 and sweeten4--,dietetic ,gazette4 ,,prepared ,,foods ,,for ,,infants4--,of prepared infant foods we can recommend that manufactured by the ,sanitarium ,food ,co41 ,battle ,creek1 ,mich41 as thoroughly reliable4 ,there are hundreds of prepared infant foods in the market1 but most of them are practically worthless in point of food value1 being often largely composed of starch1 a substance which the immature digestive organs of a young child are incapable of digesting4 ,hundreds of infants are yearly starved to death upon such foods4 ,all artificial foods require longer time for digestion than the food supplied by nature2 and when making use of such1 great care should be taken to avoid too frequent feeding4 ,it is absolutely essential for the perfect health of an infant as well as of grown people1 that the digestive organs shall enjoy a due interval of rest between the digestion of one meal and the taking of another4 ,as a rule1 a new-born infant may be safely fed1 when using human milk1 not oftener than once in every three or four hours4 ,when fed upon artificial food1 once in five or six hours is often enough for feeding4 ,the intervals between meals in either case should be gradually prolonged as the child grows older4 ,,quantity ,,of ,,food ,,for ,,infants4--,dr4 ,j4,h4 ,kellogg gives the following rules and suggestions for the feeding of infants3-- ,during the first week of a child's life1 the weight of the food given should be #a_/ajj of the weight of the infant at birth4 ,the daily additional amount of food required for a child amounts to about one fourth of a dram1 or about one ounce at the end of each month4 ,a child gains in weight from two thirds of an ounce to one ounce per day during the first five months of its life1 and an average of one half as much daily during the balance of the first year4 ,from a series of tables which have been prepared1 as the result of experiments carefully conducted in large lying-in establishments1 we have devised this rule3-- ,to find the amount of food required by a child at each feeding during the first year of life1 divide the weight of the child at birth by #ajj and add to this amount #c_/ajj of the gain which the child has made since birth4 ,take1 for example1 a child which weighs #g-a_/b lbs--at birth1 or #abj ounces4 ,dividing by #ajj we have #a4b oz4 ,estimating the weight according to the rule above given1 the child at the end of nine months will have gained #baj oz4 ,dividing this by #ajj and multiplying by #c1 we have #f4c oz4 ,adding to this our previous result1 #a4c1 we have #g4e oz1 as the amount of food required at each feeding at the end of nine months by a child which weighed #g-a_/b lbs4 at birth4 ,to save mothers the trouble of making these calculations1 we have prepared the following table1 which will be found to hold good for the average child weighing #g-a_/b lbs4 at birth4 ,this is rather more than the ordinary child weighs1 but we have purposely chosen a large child for illustration1 as it is better that the child should have a slight excess of food than too little4 ,,age ,,of ,,child4 #aw4 #am4 #bm4#cm4#dm4#fm4#im4#abm ,amount of each feeding in ounces444 #a #a-b #c #d #e #f #g #i ,number of feedings44444444444444444 #aj #h #f #f #f #f #e #e ,amount of food daily1 in ounces4444 #ajab-afah #bd #cj #cf #cgde ,interval between feedings1 in hours #b #b #c #c #c #c #c #c ,in the above table the first column represents quantities for the first week1 the second for the end of the second month1 the third for the end of the third month1 etc4 ,it need not be mentioned that the change in quantity should be even more gradual than represented in the table4 ,attention should also be called to the fact that the time mentioned as the interval for feeding at different ages1 does not apply to the whole twenty-four hours4 ,even during the first week1 the child is expected to skip two feedings during the night1 making the interval four hours instead of two4 ,by the end of the second month1 the interval between the feedings at night becomes six hours1 and at the end of the ninth month1 six and one half hours4 ,from personal observation we judge that in many cases children will do equally well if allowed a longer interval between feedings at night4 ,the plan of feeding five times daily instead of six1 may be begun at as early an age as six months in many instances4 ,,manner ,,of ,,feeding ,,artificial ,,foods4--,all artificial foods are best fed with a teaspoon1 as by this method liability to over-feeding and danger from unclean utensils are likely to be avoided4 ,if a nursing-bottle is used1 it should be of clear flint glass so that the slightest foulness may be easily detected1 and one simple in construction1 which can be completely taken apart for cleaning4 ,those furnished with conical black rubber caps are the best4 ,each time after using1 such a bottle should have the cap removed1 and both bottle and cap should be thoroughly cleansed1 first with cold water1 and then with warm water in which soda has been dissolved in the proportion of a teaspoonful to a pint of water4 ,they should then be kept immersed in weak soda solution until again needed1 when both bottle and cap should be thoroughly rinsed in clean boiled water before they are used4 ,neglect to observe these precautions is one of the frequent causes of stomach disturbances in young children4 ,it is well to keep two bottles for feeding1 using them alternately4 ,,diet ,,for ,,older ,,children4--,no solid food or table-feeding of any kind should be given to a child until it has the larger share of its first1 or milk teeth4 ,even then it must not be supposed that because a child has acquired its teeth1 it may partake of all kinds of food with impunity4 ,it is quite customary for mothers to permit their little ones to sit at the family table and be treated to bits of everything upon the bill of fare1 apparently looking upon them as miniature grown people1 with digestive ability equal to persons of mature growth1 but simply lacking in1 stomach capacity to dispose of as much as older members of the family4 ,the digestive apparatus of a child differs so greatly from that of an adult in its anatomical structure and in the character and amount of the digestive fluids1 that it is by no means proper to allow a child to eat all kinds of wholesome foods which a healthy adult stomach can consume with impunity1 to say nothing of the rich1 highly seasoned viands1 sweetmeats1 and epicurean dishes which seldom fail to form some part of the bill of fare4 ,it is true that many children are endowed with so much constitutional vigor that they do live and seemingly thrive1 notwithstanding dietetic errors2 but the integrity of the digestive organs is liable to be so greatly impaired by continued ill-treatment that sooner or later in life disease results4 ,till the age of three years1 sterilized milk1 whole-wheat bread in its various forms1 such of the grains as contain a large share of gluten1 prepared in a variety of palatable ways1 milk and fruit toasts1 and the easily digested fruits1 both raw and cooked1 form the best dietary4 ,strained vegetable soups may be occasionally added for variety4 ,for from three to six years the same simple regimen1 with easily digested and simply prepared vegetables1 macaroni1 and legumes prepared without skins1 will be all-sufficient4 ,if desserts are desirable1 let them be simple in character and easily digestible4 ,tea1 coffee1 hot bread and biscuit1 fried foods of all kinds1 salted meats1 preserves1 rich puddings1 cake1 and pastries should be wholly discarded from the children's bill of fare4 ,it is especially important that a dietary for children should contain an abundance of nitrogenous material4 ,it is needed not only for repairs1 but must be on deposit for the purpose of food4 ,milk1 whole-wheat bread1 oatmeal1 barley1 and preparations of wheat1 contain this element in abundance1 and should for this reason be given great prominence in the children's dietary4 ,flesh foods are in no way necessary for children1 since the food elements of which they are composed can be supplied from other and better sources1 and many prominent medical authorities unite in the opinion that such foods are decidedly deleterious1 and should not be used at all by children under eight or ten years of age4 ,experiments made by ,dr4 ,camman1 of ,new ,york1 upon the dietary of nearly two hundred young children in an orphan's home1 offer conclusive evidence that the death rate among children from gastro-intestinal troubles is greatly lessened by the exclusion of meat from their dietary4 ,dr4 ,clouston1 of ,edinburgh1 an eminent medical authority1 states that in his experience1 those children who show the greatest tendencies to instability of the brain1 insanity1 and immoral habits are1 as a rule1 those who use animal food in excess2 and that he has seen a change of diet to milk and farinaceous food produce a marked change in their nervous irritability4 ,scores of other authorities corroborate4 ,dr4 ,clouston's observation1 and assert that children fed largely on flesh foods have capricious appetites1 suffer more commonly from indigestion in its various forms1 possess an unstable nervous system1 and have less resisting power in general4 ,candy and similar sweets generally given to children as a matter of course1 may be excluded from their dietary with positive benefit in every way4 ,it is true1 as is often stated in favor of the use of these articles1 that sugar is a food element needed by children2 but the amount required for the purpose of growth and repair is comparatively small1 and is supplied in great abundance in bread1 grains1 fruits1 and other common articles of food4 ,if an additional quantity is taken1 it is not utilized by the system1 and serves only to derange digestion1 impair appetite1 and indirectly undermine the health4 ,children are not likely to crave candy and other sweets unless a taste for such articles has been developed by indulgence in them2 and their use1 since they are seldom taken at mealtime1 helps greatly to foster that most pernicious habit of childhood--eating between meals4 ,no food1 except at their regular mealtimes1 should be the universal rule for children from babyhood up2 and although during their earliest years they require food at somewhat shorter intervals than adults1 their meal hours should be arranged for the same time each day1 and no piecing permitted4 ,parents who follow the too common practice of giving their little ones a cracker or fruit between meals are simply placing them under training for dyspepsia1 sooner or later4 ,uninterrupted digestion proceeds smoothly and harmoniously in a healthy stomach2 but interruptions in the shape of food sent down at all times and when the stomach is already at work1 are justly resented1 and such disturbances1 if long continued1 are punished by suffering4 ,the appetite of a child is quite as susceptible of education1 in both a right and wrong direction1 as are its mental or moral faculties2 and parents in whose hands this education mainly rests should give the subject careful consideration1 since upon it the future health and usefulness of their children not a little devolve4 ,we should all be rulers of our appetites instead of subject to them2 but whether this be so or not1 depends greatly upon early dietetic training4 ,many a loving mother1 by thoughtless indulgence of her child1 in season and out of season1 in dainties and tidbits that simply serve to gratify the palate1 is fostering a love of appetite which may ruin her child in years to come4 ,there are inherited appetites and tendencies1 it is true2 but even these may be largely overcome by careful early training in right ways of eating and drinking4 ,it is possible to teach very young children to use such food as is best for them1 and to refrain from the eating of things harmful2 and it should be one of the first concerns of every mother to start her children on the road to manhood and womanhood1 well trained in correct dietetic habits4 ,,table ,,topics4 ,the wanton taste no flesh nor fowl can choose1 ,for which the grape or melon it would lose1 ,though all th' inhabitants of earth and air ,be listed in the glutton's bill of fare4 --,cowley4 ,jean ,jacques ,rousseau holds that intemperate habits are mostly acquired in early boyhood1 when blind deference to social precedents is apt to overcome our natural antipathies1 and that those who have passed that period in safety1 have generally escaped the danger of temptation4 ,the same holds good of other dietetic abuses4 ,if a child's natural aversion to vice has never been wilfully perverted1 the time will come when his welfare may be intrusted to the safe-keeping of his protective instincts4 ,you need not fear that he will swerve from the path of health when his simple habits1 sanctioned by nature and inclination1 have acquired the additional strength of long practice4 ,when the age of blind deference is past1 vice is generally too unattractive to be very dangerous4--,oswald4 ,that a child inherits certain likes and dislikes in the matter of food cannot be questioned1 and does not in the least forbid the training of the child's taste toward that which is healthful and upbuilding2 it merely adds an element to be considered in the training4--,sel4 ,prevention is better than cure4 ,it is worth a life effort to lift a man from degradation4 ,to prevent his fall is better4--,gough4 ,a cynical ,french writer of the last century intending a satire upon the principles of vegetarianism adopted by ,phillippe ,hecquet1 puts into the mouth of one of the characters in his book what1 in the grossly voluptuous life of that country and time1 the author no doubt imagined to be the greatest absurdities conceivable in reference to diet1 but which1 in the light of present civilization are but the merest hygienic truths4 ,a doctor had been called to a gouty and fever-stricken patient4 ,pray what is your ordinary diet8 asked the physician4 ,my usual food1 replied the patient1 is broth and juicy meat4 ,broth and juicy meat6 cried the doctor1 alarmed4 ,i do not wonder to find you sick2 such dishes are poisoned pleasures and snares that luxury spreads for mankind1 so as to ruin them the more effectually4444 ,how old are you1 pray8 ,i am in my sixty-ninth year1 replied the patient4 ,exactly1 444 said the physician2 if you had drunk nothing else than pure water all your life1 and had been satisfied with simple nourishment1--such as boiled apples for example1--you would not now be tormented with the gout1 and all your limbs would perform their functions with ease4 ,dr4 ,horace ,bushnell says3 ,the child is taken when his training begins in a state of naturalness as respects all the bodily tastes and tempers1 and the endeavour should be to keep him in that key1 to let no stimulation of excess or delicacy disturb the simplicity of nature1 and no sensual pleasure in the name of food become a want or expectation of his appetite4 ,any artificial appetite begun is the beginning of distemper1 disease1 and a general disturbance of natural proportion4 ,nine tenths of the intemperate drinking begins1 not in grief and destitution1 as we so often hear1 but in vicious feeding4 ,always let the food be simply for nourishment--never more1 never less4 ,never should food be taken for its own sake1 but for the sake of promoting bodily and mental activity4 ,still less should the peculiarities of food1 its taste or delicacy ever become an object in themselves1 but only a means to make it good1 pure1 wholesome nourishment2 else in both cases the food destroys health4--,froebel4 ,since what need mortals1 save twain things alone1 ,crushed grain 7heaven's gift71 and steaming water-draught8 ,food nigh at hand1 and ,nature's aliment-- ,of which no glut contents us4 ,pampered taste hunts out device of other eatables4 --,euripides4 ,,fragments ,,left-,,over ,,foods ,economy1 one of the cardinal principles of success in the details of housekeeping1 as in all other occupations in life1 consists not alone in making advantageous use of fresh material1 but in carefully preserving and utilizing the left-over fragments and bits of food which accrue in every household4 ,few cooks can make such perfect calculation respecting the desires and needs of their families as to provide just enough and no more1 and the improvident waste of the surplus thus prepared1 is in many homes fully equal to one half the first cost of the meal4 ,scarcely anything need ever be wasted--certainly nothing which was at first well cooked4 ,there are ways of utilizing almost every kind of cooked food so that it will be quite as appetizing and nutritious as when first prepared4 ,all left-over foods1 as grains1 vegetables1 or others of a moist character1 should be removed to clean dishes before putting away4 ,unless this precaution is observed1 the thin smears and tiny bits about the edges of the dish1 which become sour or moldy much sooner than the larger mass1 are apt to spoil the whole4 ,they should also be set on ice or be kept in a cool1 dry place until needed4 ,left-over foods of any kind1 to be suitable again for use1 must be well preserved4 ,sour or moldy fragments are not fit for food4 ,,uses ,,of ,,stale ,,bread4--,if properly made from wholesome and nutritious material and well preserved1 there are few other foods that can be combined into more varied and palatable dishes than left-over bread4 ,to insure the perfect preservation of the fragments1 the loaf itself should receive good care4 ,perfectly sweet1 light1 well-baked bread has not the same propensity to mold as a poorer loaf2 but the best of bread is likely to become musty if its surroundings are not entirely wholesome4 ,the receptacle used for keeping the loaves should be frequently washed1 scalded1 and well dried4 ,crumbs and fragments should be kept in a separate receptacle and as thoroughly cared for4 ,it is well in cutting bread not to slice more than will be needed1 and to use one loaf before beginning on another4 ,bread grows stale much faster after being cut4 ,whole or half slices of bread which have become too dry to be palatable may be utilized for making zwieback1 directions for the use and preparation of which are given on page #bhi4 ,broken pieces of bread not suitable for zwieback1 crusts1 and trimmings of the loaf make excellent croutons1 a most palatable accompaniment for soups1 gruels1 hot milk1 etc4 ,to prepare the croutons cut the fragments as nearly uniform in size as possible1--half-inch cubes are convenient1--and place them on tins in a warming oven to dry4 ,let them become crisply dry1 and lightly browned1 but not scorched4 ,they are preferable to crackers for use in soups1 and require so little work to prepare1 and are so economical withal1 that one who has once tried them will be likely to keep a supply on hand4 ,the crumbs and still smaller fragments may be utilized for thickening soups and for various dressings and puddings1 recipes for many of which are given in preceding chapters4 ,if crumbs and small bits of bread accumulate more rapidly than they can be used1 they may be carefully dried1 not browned1 in a warming oven1 after which put them in a mortar and pound them1 or spread them upon an old bread board1 fold in a clean cloth and roll them with a rolling pin until fine4 ,prepared thus1 stored in glass fruit cans and put away in a dry place1 they will keep almost indefinitely1 and can be used when needed4 ,for preparing escalloped vegetables of all kinds1 these prepared crumbs are excellent2 they give a fine1 nutty flavor to the dish1 which fresh crumbs do not possess4 ,,left-,,over ,,grains4--,left-over grains1 if well kept1 may be reheated in a double boiler without the addition of water1 so as to be quite as palatable as when freshly cooked4 ,small quantities of left-over grains can be utilized for preparing various kinds of desserts1 where the ingredients require previous cooking4 ,rice1 barley1 pearl wheat1 and other whole grains can be satisfactorily used in soups in which a whole grain is required2 oatmeal1 rolled oats1 corn meal1 grits1 etc41 with the addition of a little milk and cream1 may be made into delicious gruels2 they may also be used advantageously in the preparation of vegetable soups1 many of which are even improved by the addition of a few spoonfuls of well-kept cooked oatmeal or rolled oats4 ,the left-over grains may also be utilized in a variety of breads1 directions for the preparation of which are given in the chapter on ,bread4 ,,left-,,over ,,vegetables4--,left-over portions of most varieties of vegetables can be best utilized for soups as stated on page #bge4 ,cold mashed potato may be made into potato cakes as directed on page #bcg of the chapter on ,vegetables1 where will also be found many other recipes1 suited to the use of these left-over foods4 ,,left-,,over ,,meats4--,most cook books offer numerous recipes for croquettes1 hashes1 and fried dishes prepared from remnants of meat and fish1 which1 although they serve the purpose of using up the fragments1 are not truly economical1 because they are generally far from wholesome4 ,most fragments of this character are more digestible served cold as a relish1 or utilized for soups and stews1 than compounded into fancy dishes requiring to be fried and highly seasoned or served with rich sauces4 ,,left-,,over ,,milk4--,small quantities of unsterilized milk or cream left over should always be carefully scalded1 then cooled at once to a temperature of #fj1 and put in a cool place1 in order to keep it sweet and fresh until the next meal4 ,,table ,,topics4 ,care preserves what ,industry gains4 ,he who attends to his business diligently1 but not carefully1 throws away with one hand what he gathers with the other4--,colton4 ,what does cookery mean8 ,it means the knowledge of all fruits and herbs and balms and spices--it means carefulness1 and inventiveness1 and watchfulness1 and willingness1 and readiness of appliance4 ,it means the economy of your great grandmothers and the science of modern chemists1--it means much tasting and no wasting4--,ruskin4 ,a penny saved is two pence clear ,a pin a day's a groat a year4 --,franklin4 ,bad cooking is waste--waste of money and loss of comfort4 ,whom ,god has joined in matrimony1 ill-cooked joints and ill-boiled potatoes have very often put asunder4--,smiles4 ,never sacrifice the more precious things--time1 health1 temper1 strength--in attempting to save the less precious--money4 --,sel4 ,learn by how little life may be sustained and how much nature requires4 ,the gifts of ,cerea and water are sufficient nourishment for all peoples4--,pharsalia4 ,,the ,,art ,,of ,,dining ,human nature is so susceptible to externals1 while good digestion is so dependent upon interior conditions1 that all the accessories of pleasant surroundings--neatness1 cheeriness1 and good breeding--should be brought into requisition for the daily gathering of the family at mealtime4 ,the dining room should be one of the airiest1 choicest rooms in the house1 with a pleasant outlook1 and1 if possible1 with east windows1 that the morning sun may gladden the breakfast hour with its cheering rays4 ,let plants1 flowers1 birds1 and pictures have a place in its appointments1 that the association with things bright and beautiful may help to set the keynote of our own lives in cheerful accord4 ,a dark1 gloomy1 ill-ventilated room brings depression of spirits1 and will make the most elaborate meal unsatisfactory2 while the plainest meal may seem almost a feast when served amid attractive surroundings4 ,neatness is an important essential2 any home1 however humble1 may possess cleanliness and order1 and without these1 all charms of wealth and art are of little account4 ,a thorough airing each morning and opening of the windows a few minutes after each meal to remove the odor of food1 are important items in the care of the dining room4 ,the furnishing may be simple and inexpensive1--beauty in a home is not dependent upon expense1--but let it be substantial1 tasteful1 harmonious in color and soft in tone1 nothing gaudy or showy4 ,use no heavy draperies1 and have no excess of ornament and bric-a-brac to catch dust and germs4 ,a hard-finished wood floor is far superior to a carpet in point of healthfulness1 and quite as economical and easy to keep clean4 ,the general furnishing of the room1 besides the dining table and chairs1 should include a sideboard1 upon which may be arranged the plate and glassware1 with drawers for cutlery and table linen2 also a side-table for extra dishes needed during the service of a meal4 ,an open fireplace1 when it can be afforded1 aids in ventilation as well as increases the cheerful aspect of the room4 ,a moveable china closet with glass encasements for keeping the daintier china1 glass1 or silver ware not in common use is often a desirable article of furniture in small homes2 or a shallow closet may be built in the wall of the dining-room for this purpose4 ,a good size for such a closet is twelve inches deep and three feet wide4 ,four shelves1 with one or more drawers below1 in which may be kept the best table napery1 afford ample space in general4 ,the appearance of the whole may be made very pleasing by using doors of glass1 and filling in the back and sides of the shelves with velvet paper in dark-brown1 dull-red1 or any shade suitable for background1 harmonizing with the general furnishing of the room4 ,the shelves should be of the same material and have the same finish as the woodwork of the room4 ,the upper side may be covered with felt if desired2 and such artistic taste may be displayed in the arrangement of the china as to make the closet ornamental as well as convenient4 ,,table-,,talk4--,a sullen1 silent meal is a direct promoter of dyspepsia4 ,laugh and grow fat is an ancient adage embodying good hygienic doctrine4 ,it has long been well understood that food digests better when seasoned with agreeable conversation1 and it is important that unpleasant topics should be avoided4 ,mealtime should not be made the occasion to discuss troubles1 trials1 and misfortunes1 which rouse only gloomy thoughts1 impair digestion1 and leave one at the close of the meal worried and wearied rather than refreshed and strengthened4 ,let vexatious questions be banished from the family board4 ,fill the time with bright1 sparkling conversation1 but do not talk business or discuss neighborhood gossip4 ,do not let the food upon the table furnish the theme of conversation2 neither praise nor apology are in good taste4 ,parents who make their food thus an especial topic of conversation are instilling into their children's minds a notion that eating is the best part of life1 whereas it is only a means to a higher end1 and should be so considered4 ,of all family gatherings the meals should be the most genial and pleasant1 and with a little effort they may be made most profitable to all4 ,it is said of ,dr4 ,franklin that he derived his peculiarly practical turn of mind from his father's table talk4 ,let themes of conversation be of general interest1 in which all may take a part4 ,if there are children1 a pleasant custom for the breakfast hour is to have each in turn relate something new and instructive1 that he or she has read or learned in the interval since the breakfast hour of the previous day4 ,this stimulates thought and conversational power1 while music1 history1 adventure1 politics1 and all the arts and sciences offer ample scope for securing interesting items4 ,another excellent plan is the selection of a special topic for conversation for each meal or for the meals of a day or a week1 a previous announcement of the topic being made1 that all1 even the youngest1 may have time to prepare something to say of it4 ,the benefits from such social intercourse around the board can hardly be over-estimated2 and if thus the mealtime is prolonged1 and too much appears to be taken out of the busy day1 be sure it will add to their years in the end1 by increasing health and happiness4 ,,table ,,manners4--,good breeding and true refinement are nowhere more apparent than in manners at table4 ,these do not relate alone to the proper use of knife and fork1 napkin and spoon1 but to habits of punctuality1 neatness1 quietness1 order1 and that kind thoughtfulness and courteous attention which spring from the heart--in honor preferring one another4 ,the purpose of eating should not be merely the appeasement of hunger or the gratification of the palate1 but the acquiring of strength for labor or study1 that we may be better fitted for usefulness in the world4 ,consequently1 we should eat like responsible beings1 and not like the lower orders of animals4 ,good table manners cannot be put on for special occasions and laid aside like a garment4 ,persons not wont to observe the rules of politeness in the every-day life of their own households can never deceive others into thinking them well bred on company occasions4 ,ease and refinement of manners are only acquired by habitual practice1 and parents should early accustom their children by both precept and example to observe the requirements of good behavior and politeness at table4 ,elaborate details are not necessary4 ,we subjoin a few of the more simple rules governing table etiquette3-- #a4 ,eat slowly1 never filling the mouth very full and avoiding all appearance of greediness4 #b4 ,masticate thoroughly1 keeping the lips closed4 ,eating and drinking should be noiseless4 #c4 ,never speak with the mouth full1 nor interrupt another when talking4 ,any remark worthy of utterance will keep4 #d4 ,do not express a choice for any particular portion or dish1 unless requested to do so2 and do not find fault with the food4 ,if by chance anything unpleasant is found in it1 do not call the attention of others to the fact by either remark or manner4 #e4 ,sit conveniently near the table1 but not crowded up close against it2 and keep the hands1 when not in use to convey food to the mouth1 in the lap1 beneath the table1 never resting upon the table1 toying with knife1 fork1 or spoon4 #f4 ,do not tilt back your chair1 or lean upon the table with the elbow1 or drum with the fingers4 #g4 ,it is contrary to good breeding to shovel one's food into the mouth with a knife4 ,everything which can be eaten with a fork should be taken with that utensil alone4 ,if necessary1 use the knife for dividing the food1 and afterward the fork to convey it to the mouth4 ,use a spoon for soups and juicy foods4 #h4 ,bread should be broken1 not cut4 ,in eating large fruits1 like apples or pears1 divide with a knife1 and take in small portions1 holding the knife by the handle rather than the blade4 #i4 ,soup is eaten from the side of the spoon1 which is filled without noisily touching the plate4 #aj4 ,seeds or stones to be rejected should be taken from the lips with a spoon1 never with the fingers4 ,the mouth should not go to the food1 but the food to the mouth4 #aa4 ,do not crumble food about your plate1 nor in any avoidable way soil the table linen4 #ab4 ,do not hang the napkin about the neck like a bib1 but unfold and lay across the lap in such a manner that it will not slide to the floor4 ,carefully wipe the mouth before speaking1 and as often at other times as may keep the lips perfectly clean of food and drink4 ,at the close of a meal1 if at home1 fold the napkin neatly and place it in the ring4 ,if at a hotel or away from home1 leave the napkin unfolded by your plate4 #ac4 ,do not appear impatient to be served1 and ordinarily at the home meals wait until all are served before commencing to eat4 ,at a public table where waiters are provided1 it is proper to begin eating as soon as the food is served4 ,this is admissible because the wants of other guests are supposed to be similarly looked after4 #ad4 ,never reach across a neighbor's plate for anything4 ,if something beyond him is needed1 ask to have it passed to you4 #ae4 ,do not tilt your plate or scrape it for the last atom of food4 #af4 ,drink very sparingly1 if at all1 while eating1 and then do not pour the liquid down the throat like water turned from a pitcher4 #ag4 ,children should not be allowed to use their fingers to aid themselves in eating4 ,if their hands are too small or too awkward to use a fork1 a piece of bread or cracker may be held in the left hand to aid in pushing the food upon the fork or spoon4 #ah4 ,to help one's self to butter or any other food from a common dish with one's own knife or spoon is a gross breach of table etiquette4 #ai4 ,never use the handkerchief unnecessarily at the table1 and do not cough or sneeze if avoidable4 #bj4 ,it is not considered proper to pick the teeth at table4 ,if this becomes absolutely necessary1 a napkin should be held before the mouth4 #ba4 ,when a meal or course is finished1 lay the knife and fork side by side upon the plate4 #bb4 ,except at a hotel or boarding house1 it is not proper to leave the table before the rest of the family or guests1 without asking the hostess to excuse you4 #bc4 ,if a guest declines a dish1 he need give no reason4 ,no1 ,i thank you1 is quite sufficient4 ,the host or hostess should not insist upon guests' partaking of particular dishes1 nor put anything upon their plates which they have declined4 ,,the ,,table4--,none will deny that the appearance of the table affects one's enjoyment of the food upon it4 ,a well-appointed table with its cloth1 though coarse in texture1 perfectly clean and neatly laid1 its glass and china bright and shining1 and the silver showing by its glistening surface evidence of frequent polishings1 gives far more comfort and enjoyment than one where little attention is given to neatness1 order1 or taste4 ,in many families1 effort is made to secure all these important accessories when guests have been invited2 but for common use1 anything is considered good enough for just one's own folks4 ,this ought not to be1 and mothers who permit such a course1 need not be surprised if their children exhibit a lack of self-respect and genuineness as well as awkwardness and neglect of manners4 ,the table around which the family meals are taken1 ought to be at all times the model of what it should be when surrounded by guests4 ,as a writer has well said1 ,there is no silent educator in the household that has higher rank than the table4 ,surrounded each day by the family who are eager for refreshment of body and spirit1 its impressions sink deep2 and its influences for good or ill form no mean part of the warp and woof of our lives4 ,its fresh damask1 bright silver1 glass1 and china1 give beautiful lessons in neatness1 order1 and taste2 its damask soiled1 rumpled1 and torn1 its silver dingy1 its glass cloudy1 and china nicked1 annoy and vex us at first1 and then instill their lessons of carelessness and disorder4 ,an attractive1 well-ordered table is an incentive to good manners1 and being a place where one is incited to linger1 it tends to control the bad habits of fast eating2 while1 on the contrary1 an uninviting1 disorderly table gives license to bad manners1 and encourages the haste which is proverbial among ,americans4 ,the woman1 then1 who looks after her table in these particulars1 is not doing trivial work1 for it rests with her to give silently these good or bad lessons in manners and morals to her household as they surround the daily board4 ,a well-appointed table requires very little time and labor4 ,no pretense or ostentation is necessary2 neatness and simplicity are far more pleasing4 ,,setting ,,the ,,table4--,lay a piece of double-faced canton flannel underneath the tablecloth4 ,even coarse napery will present a much better appearance with a sub-cover than if spread directly upon the table4 ,it will likewise lessen noise in changing courses and the likelihood of injury to the table from hot dishes4 ,spread the tablecloth evenly1 without wrinkles1 and so that the center fold shall be exactly in the middle1 parallel with the sides of the table4 ,mats1 if used1 should be placed exactly straight and with regularity4 ,if meat is served1 spread a large napkin with points toward the center of the table at the carver's place1 to protect the tablecloth4 ,place the plates upon the table1 right side up1 at even distances from each other and straight with the cloth and the edge of the table4 ,lay the napkins directly in front or at the right of each plate4 ,place the fork at the left1 the knife on the right with the edge toward the plate1 beyond this the soup spoon and two teaspoons1 and at the front of these set the glass1 cream glass1 and individual butter plate if these are used4 ,a center piece consisting of a vase of freshly cut flowers1 a pot of ferns1 a jar of small plants in bloom1 a dish of well-polished red apples1 peaches1 or other seasonable fruit1 will add a touch of beauty and attractiveness4 ,if the serving is to be done from the table by members of the family1 place large spoons near dishes to be served1 also the proper number and kind of separate dishes for the purpose4 ,if fruit is to be served1 a finger bowl should be placed for each person4 ,if the service is by course1 the extra dishes1 knives1 forks1 and spoons needed1 also the finger bowls1 water service1 and cold foods in reserve for a renewed supply or for other courses1 should be made ready and arranged upon the sideboard4 ,the soup ladle should be placed in front of the lady of the house1 who always serves the soup2 and if meat is served1 the carving knife and fork must1 of course1 be placed before the carver's place4 ,the necessary dishes for each course should be brought on with the food1 those for the first course being placed upon the table just a moment before dinner is announced4 ,the arrangement of all dishes and foods upon the table should be uniform1 regular1 and tasteful1 so as to give an orderly appearance to the whole4 ,the dishing up and arranging of the food are matters of no small importance1 as a dull appetite will often be sharpened at the sight of a daintily arranged dish1 while the keenest one may have its edge dulled by the appearance of a shapeless mass piled up with no regard to looks4 ,even the simplest food is capable of looking its best1 and the greatest care should be taken to have all dishes served neatly and tastefully4 ,the table should not be set for breakfast the night before nor kept so from one meal to another1 unless carefully covered with a cloth thick enough to prevent the dust from accumulating upon the dishes4 ,the plates and glasses should then be placed bottom-side up and turned just before mealtime4 ,no food of any kind should ever be allowed to remain uncovered upon the table from one meal to another4 ,the cloth for covering the table should be carefully shaken each time before using1 and always used the same side up until washed4 ,plates and individual meat dishes should be warmed1 especially in winter2 but the greatest care should be taken that no dish becomes hot1 as that not only makes it troublesome to handle1 but is ruinous to the dishes4 ,,the ,,service ,,of ,,meals4--,there are few invariable rules for either table-setting or service4 ,we will offer a few suggestions upon this point1 though doubtless other ways are equally good4 ,a capital idea for the ordinary home meal1 when no servant is kept1 especially if in the family there are older children1 is to make different members of the family responsible for the proper service of some dish or course4 ,the fruit1 which should be the first course at breakfast1 may be prepared and placed upon fruit plates with the proper utensils for eating--napkins and finger bowls at each place before the meal is announced4 ,if apples or bananas are served1 a cracker should be placed upon each plate to be eaten in connection with the fruit4 ,oranges and grapes are1 however1 to be preferred when obtainable2 the former may be prepared as directed on page #ahj4 ,the hot foods may be dished1 and the dishes placed on a side table in a bain marie1 the hot water in which should be as deep as the food within the dishes4 ,the foods will thus be in readiness1 and will keep much better than if placed upon the table at the beginning of the meal4 ,when the fruit is eaten1 some member of the family may remove the fruit plates1 and bring the hot grains1 toasts1 and other foods1 placing them1 together with the necessary individual dishes1 before those who have their serving in charge4 ,one member may be selected to pass the bread1 another to dish the sauce1 etc42 and thus each child1 whether boy or girl--even those quite young--may contribute to the service1 and none be overburdened1 while at the same time it will be a means of teaching a due regard for the comfort and enjoyment of others4 ,if the meal is dinner1 usually consisting of three courses1 after the soup has been eaten1 it may be the duty of some member of the family to remove the soup plates and place the vegetables1 grains1 and meats if any are to served1 before those chosen to serve them4 ,at the close of this course1 another may remove the dishes and food1 crumb the cloth1 and place the dessert1 with the proper dishes for serving1 before the lady of the house or her oldest daughter1 one of whom usually serves it4 ,if a servant is employed1 the following is an excellent plan of service3 ,the soup plates or bowls should be placed hot upon the table1 with the tureen of soup before the lady of the house1 and the glasses filled before the dinner is announced4 ,grace having been said1 the servant removes the cover of the soup tureen1 and standing at the left of the lady1 takes up with her left hand a soup plate1 which she changes to the palm of her right hand and holds at the edge of the soup tureen until the lady has filled it1 then carries it1 still holding it upon the palm of the hand1 and places it before the head of the table4 ,in the same manner all are served to soup4 ,if bowls instead of plates are used1 a small silver or lacquered tray may be used on which to carry the bowl4 ,while the soup is being eaten1 the servant goes to the kitchen and brings in the hot dishes and foods for the next course1 and places them upon the side table4 ,when the soup has been finished1 beginning with the one who sits at the head of the table1 the servant places before each person in turn a hot dinner plate1 at the same time removing his soup plate to the sideboard or pantry4 ,after changing all the plates1 she removes the soup tureen1 and if meat is to be served1 places that before the carver with the individual plates1 which1 when he has placed a portion thereon1 she serves to each in turn2 then she takes the potato and other vegetables upon her tray1 and serves them1 going to the left of each person when passing them a dish1 but placing individual dishes at the right2 next she passes the bread1 refills the glasses1 taking each one separately to the sideboard1 and then serves the grains4 ,when every one has finished the course1 she begins the clearing of the table by first removing all large dishes of food2 after that the plates and all soiled dishes1 mats1 and all table furniture except the glasses1 napkin rings1 and center-pieces4 ,lastly she removes all crumbs with a brush or napkin4 ,when done1 she places in front of each person a plate with a doily and finger bowl upon it1 and then brings the dessert and dessert dishes1 placing them before the lady of the house1 and passes these for her as in the other courses4 ,if the dessert is pudding1 a spoon or fork should be placed on the plate at one side of the finger bowl4 ,if the dessert is fruit1 a fruit napkin may be used in place of the doily1 the real purpose of which is to prevent the bowl from sliding about the plate in moving it4 ,a fork and silver knife1 or knife and spoon as the fruit may require1 should be served with it4 ,,general ,,suggestions ,,for ,,waiters4--,in serving a dish from which people are expected to help themselves1 always go to the left side4 ,soup1 food in individual dishes1 clean plates1 and finger bowls should be set down before people at their right hand4 ,when removing soiled dishes after a course1 always exchange them for clean ones1 remembering that the only time when it is allowable to leave the table without plates is when it is being cleared for the dessert4 ,in serving grains either dish them in small dishes before serving or pass clean saucers at the same time for each to help himself1 and in all cases see that each person is served to cream1 sugar1 and a teaspoon1 with grains4 ,pass the bread two or three times during each meal1 and keep careful watch that all are well supplied4 ,pour hot milk and all beverages on the side table2 fill only three fourths full1 and serve the same as anything else in individual dishes1 placing the glass at each person's right hand4 ,waiters should be noiseless and prompt1 and neatly attired in dress suitable to their occupation4 ,,suggestions ,,concerning ,,dinner ,,parties4--,much of the success of a dinner party depends upon the guests selected2 and the first point for consideration by the lady who decides upon entertaining her friends thus1 should be the congeniality of those whom she desires to invite1 remembering that after the first greetings the guests see very little of their hostess1 and consequently their enjoyment must largely depend upon each other4 ,it is customary to issue invitations in the name of the host and hostess1 from five to ten days in advance of the occasion4 ,printed or written invitations may be used4 ,the following is a proper form3-- ,mr4 and ,mrs4 ,george ,brown request the pleasure of ,mr4 and ,mrs4 ,henry ,clark's company at dinner ,december #eth1 at four o'clock4 #bd ,maple ,avenue4 ,if the dinner is given in especial honor to some stranger1 a second card is inclosed on which is written3-- ,to meet ,mrs4 ,harold ,brooks of ,philadelphia4 ,invitations to a dinner should be promptly accepted or declined1 and if accepted1 the engagement should on no account be lightly broken4 ,unless one has a large establishment1 and is very sure of good service1 the bill of fare selected should not be an elaborate one1 and the choice of dishes should be confined to those which one is used to preparing1 and which in cost will not exceed one's means4 ,it is the quality of the dinner which pleases1 and not the multiplicity of dishes4 ,small dinners for not less than six or more than ten guests are always the most pleasant1 and for those of moderate means or those unaccustomed to dinner-giving are by far the most suitable4 ,the arrangement and adornment of the table afford an opportunity for the display of much artistic taste and skill4 ,an expensive outlay is by no means necessary1 as highly pleasing effects may be produced by the addition of a few choice1 well-arranged flowers or blossoming plants to a table already well laid with spotless linen1 bright silver1 and clean glass and china ware4 ,a profusion of ornament should be avoided1 large pieces of plate1 and high1 elaborate designs of flowers or fruit should not be used1 as they obstruct the intercourse of the guests4 ,a center piece of flowers1 with a small bouquet tied with ribbon for each guest1 is quite sufficient4 ,low dishes filled with violets or pansies2 a basket filled with oranges1 mingled with orange leaves and blossoms2 bowls of ferns and roses2 a block of ice wreathed in ferns1 with an outer circle of water lilies2 dishes of vari-colored grapes resting amid the bright leaves of the foliage plant1 are some of many pleasing designs which may be employed for the adornment of the dinner table4 ,the amount of space occupied with decorations must depend upon the style of service employed4 ,if no calculation need be made for placing the different dishes composing the dinner1 a strip of colored plush or satin bordered with ivy1 smilax1 or some trailing vine1 is quite frequently used for the decoration of a long table4 ,a very pleasing custom consists in selecting some especial color for the decorations with which the table napery1 dishes1 and even the food to be served shall accord2 as1 for example1 a pink dinner1 with roses as the chief flower1 strawberries1 pink lemonade1 and other pink attractions2 or a yellow luncheon1 served on napery etched with yellow1 with vases of goldenrod for center pieces1 and dainty bouquets of the same tied with yellow ribbon at each plate1 while yellow tapers in golden candlesticks cast a mellow light over all1 during the serving of a bill of fare which might include peaches and cream1 oranges1 pumpkin pie1 and other yellow comestibles4 ,the menu cards afford much opportunity for adding attractiveness to a company dinner4 ,if one possesses artistic skill1 a floral decoration or a tiny sketch1 with an appropriate quotation1 the guest's name1 and date of the dinner1 make of the cards very pleasing souvenirs4 ,a proper quotation put after each dish is much in vogue as a means of promoting conversation4 ,the quotations are best selected from one author4 ,there are no absolute rules for the service of company dinners1 much depending upon social conditions and established customs4 ,two modes are in general use1--placing the dishes upon the table to be dished by the host and hostess1 and placing all food upon the side table to be dished and served by a waiter4 ,when the latter method is used1 it is quite customary to place the plates of soup upon the table before dinner is announced4 ,as many knives1 forks1 and spoons as will be needed for the courses may be placed beside each plate1 or they may be brought in with the course1 as preferred4 ,clean plates are necessary for every course4 ,the manner of serving is essentially like that already described4 ,care should be taken to have the dining room at an agreeable temperature1 neither too warm nor too cold4 ,at large dinner parties1 each gentleman1 as he enters1 receives a card upon which is written the name of the lady he is to take in to dinner1 to whom the hostess at once presents him4 ,when dinner is announced1 the host leads the way with the oldest or most distinguished lady or the one to whom the dinner is given1 while the hostess follows last1 with the most honored gentleman4 ,the host places the lady whom he escorts on his right4 ,if the number is small1 the host indicates the places the guests should occupy as they enter the room2 if the party is large1 the menu card at each plate bears the name of the guest for whom it is designed4 ,the lady escorted by the host should be the first one served4 ,soup is always taken and tasted1 whether liked or not2 after the first course1 it is proper to accept or refuse a dish1 as preferred4 ,no well-bred hostess ever apologizes for the food upon her table or urges anything upon her guests when once declined4 ,no orders should be given to servants during the meal2 everything that will contribute to the proper serving of the dinner should be arranged beforehand1 and all necessary instructions given4 ,at the close of the dinner1 the hostess gives the sign for retiring4 ,,table ,,topics4 ,a meal--what is it8 ,just enough of food ,to renovate and well refresh the frame1 ,so that with spirits lightened1 and with strength renewed1 ,we turn with willingness to work again4 --,sel4 ,do not bring disagreeable things to the table in your conversation any more than you would in your dishes4--,sel4 ,courtesy in the mistress of the house consists in feeding conversation2 never in usurping it4--,mme4 ,swetchine ,good humor and good health follow a good meal2 and by a good meal we mean anything1 however simple1 well dressed in its way4--,smiles4 ,unquiet meals make ill digestion4--,shakespeare4 ,eat slowly and do not season your food with care4--,sel4 ,to rise from the table able to eat a little more is a proverbially good rule for every one4 ,there is nothing more idiotic than forcing down a few mouthfuls1 because they happen to remain on one's plate after hunger is satisfied1 and because they may be wasted if left4 ,it is the most serious waste to overtax the stomach with even half an ounce more than it can take care of4--,sel4 ,i pray you1 ,o excellent wife6 cumber not yourself and me to get a curiously rich dinner for this man and woman who have just alighted at our gate4444 ,these things1 if they are desirous of them1 they can get for a few shillings at any village inn2 but rather let that stranger see1 if he will1 in your looks1 accents1 and behavior1 your heart and earnestness1 your thought and will1 that which he cannot buy at any price in any city1 and which he may travel miles and dine sparely and sleep hardly to behold4--,emerson4 ,,after ,,meal ,,time ,to no other department of domestic work perhaps is so little thought given or so little science applied as to the routine work of clearing the table and washing the dishes after mealtime4 ,any way to accomplish the object1 seems to be the motto in very many households4 ,but even for these prosaic tasks there is a best way1 which1 if employed1 may make of an otherwise irksome service a really pleasurable one4 ,,clearing ,,the ,,table4--,first of all1 put back the chairs1 and brush up the crumbs from the floor1 then collect all untouched foods and store them away in clean dishes2 next gather the silver1 place it handles upward in pitchers or other deep dishes1 and pour hot water over it4 ,for gathering the silver a compartment tray in which knives1 forks1 and spoons may be placed separately is important4 ,many of the scratches and marks on their silver ware1 which housekeepers deplore1 come from the careless handling together of forks1 knives1 and spoons4 ,now in a deep basin upon a tray1 collect all the refuse and partly eaten foods1 carefully emptying cups1 glasses1 finger bowls1 etc41 and scraping all dishes which contained food as clean as possible2 for no crumbs or particles of food should be introduced into the dishwater4 ,pile the dishes as fast as cleaned upon a second tray in readiness for washing4 ,it saves much liability of breakage in transferring from the dining room to the kitchen1 if each kind of soiled dishes is packed by itself4 ,wipe carefully1 if not needing to be washed1 and replenish all salts1 granola cups1 and sugar bowls before putting away4 ,gather the soiled napkins for the laundry1 and put those clean enough to be used again in their proper places4 ,especial care must be taken1 however1 so to designate those reserved for future use that each shall receive the same again1 as nothing is more disgusting to a sensitive person than to be tendered a napkin which has been used by some one else4 ,some form of napkin holder should be considered an essential part of the table furnishing4 ,if rings cannot be afforded1 ordinary clothes pins1 gilded and decorated with a bit of ribbon1 make very pretty substitutes4 ,brush the tablecloth1 fold in its creases1 also the sub-cover of canton flannel1 and lay both away until again needed4 ,washing the ,dishes4--,plenty of hot water and clean towels are the essential requisites for expeditious and thorough dish-washing4 ,a few drops of crude ammonia added to the water will soften it and add to the luster of the silver and china4 ,soap may be used or not according to circumstances2 all greasy dishes require a good strong suds4 ,there should also be provided two dish drainers or trays1 unless there is a stationary sink with tray on which to drain the dishes4 ,for washing glassware and fine china1 papier-mach tubs are preferable to anything else1 as they are less liable to occasion breakage of the ware4 ,if many dishes are to be washed1 frequent changes of water will be necessary as the first becomes either cold or dirty4 ,perfectly sweet1 clean dishes are not evolved from dirty dishwater4 ,the usual order given for the washing of dishes is1 glasses1 silver1 fine china1 cups1 saucers1 pitchers1 plates and other dishes4 ,this is1 however1 based upon the supposition that cups and saucers are used for beverages1 and plates are soiled by the use of various greasy foods2 but in families where tea and coffee and animal foods are dispensed with1 and saucers are used for grains with cream dressing1 the plates are often cleaner than the saucers and should be washed first4 ,the general rule to be followed is always to wash the dishes least soiled first1 and all of one kind together4 ,the latter item is specially important1 since much of the nicking of dishes and breaking of handles from cups1 covers1 and pitchers is the result of piling dishes promiscuously together while washing4 ,it is quite as easy to finish washing one kind before beginning on another as to do it in any less safe and systematic way1 and if wiped in the same order1 it does away with the need of sorting when putting the dishes away4 ,if for any reason the dishes must wait for a time before being washed1 the best plan is to pack them carefully into large pans1 cover with warm water1 and let them soak4 ,when ready to wash them1 prepare hot suds and clear water for rinsing in additional pans4 ,do not use too hot water1 as a high temperature will break glass and check the enamel of ordinary ware4 ,the law of expansion holds good with both china and glassware1 and all glass and glazed wares should be dipped into hot water in such a manner that all its surfaces may receive the heat and expand together4 ,all dishes used for milk should be first thoroughly rinsed in cold water before being washed in hot water or suds4 ,be sure that the inside of all cups and pitchers is thoroughly clean4 ,it is a good plan to have a mop made by fastening finger-lengths of coarse cotton twin to a suitable handle1 for washing the inside of pitchers4 ,in cleaning forks1 spoons1 or cups1 which have been employed in beating or eating eggs1 rinse them in cold water before putting them into hot suds1 as hot water cooks the egg and causes it to adhere4 ,common table salt is said to be excellent for removing the egg tarnish from silver4 ,clean ,dover egg beaters by beating a dish of cold water1 or by holding under a stream of cold water from the faucet1 then carefully rinse and wipe perfectly dry4 ,do not put the upper part of the beater into hot water1 as it will remove the oil from the wheels so that they will not work easily4 ,grain-boilers and mush-kettles should be allowed to cool1 then filled with cold water and allowed to soak during the meal hour1 when they can be easily cleaned4 ,tin dishes should be washed with hot suds as soon as possible after using4 ,illustration3 ,wire ,dishcloth ,for cleaning2 iron pots1 use soft water and soap or washing-soda with a wire dishcloth or kettle scraper4 ,if the food adheres to the sides1 fill with cold water and soak4 ,kettles and all dishes placed over a fire should be cleaned on the outside as well as the inside4 ,to remove the soot1 rub first with pieces of dry paper and afterward with damp paper2 then wash with hot suds and a cloth4 ,kettles and saucepans burned on the inside may he cleaned by putting a little cold water and ashes in them and allowing them to soak on the range until the water is warm4 ,porcelain-lined and granite-ware utensils stained from food burning on1 may be cleaned after soaking for a time in a solution of sal-soda1 which may be prepared by pouring boiling water over the soda in the proportion of two pints of water to one pound of sal-soda1 and stirring until dissolved4 ,it may be prepared in quantity and stored in a stone jar until needed4 ,wash wooden ware and bread boards with cold water and sand soap4 ,in scraping dough from the bread board1 always scrape with the grain of the wood and be careful not to roughen the surface4 ,steel knives and forks with ivory or wooden handles should not be put into dishwater4 ,hot water will expand the steel and cause the handles to crack4 ,wash them thoroughly with the dishcloth1 scour with bath brick1 and wipe dry4 ,all tin and iron dishes should be thoroughly dried before putting away1 to prevent rusting4 ,if draining is considered preferable to wiping dishes1 a good plan1 if one has not a patent dish drainer1 is to fold an old tablecloth in several thicknesses and spread upon the table4 ,wash the dishes carefully and rinse in hot water4 ,place a cup or bowl bottom upward1 lay a plate on each side1 then one between and above them1 with two more on the outside1 and so on1 not permitting them to touch more than necessary4 ,,dishcloths ,,and ,,towels4--,no dishes or utensils can be well cared for without good1 clean dishcloths and towels1 and plenty of them4 ,an excellent dishcloth may be either knit or crocheted in some solid stitch of coarse cotton yarn4 ,ten or twelve inches square is a good size4 ,several thicknesses of cheese-cloth basted together make good dishcloths1 as do also pieces of old knitted garments and ,turkish toweling4 ,if a dish mop is preferred1 it may be made as follows3 ,cut a groove an inch from the end of a stick about a foot in length and of suitable shape for a handle2 cut a ball of coarse twine1 into nine-inch lengths1 and lay around the stick with the middle of the strands against the groove2 wind a fine wire or cord around the twine to fasten it in the groove2 then shake down the twine1 so it will lie all one way like a mop1 and fasten it to the handle by tying a second cord around it on the outside4 ,towels for drying dishes should be of three different grades1--fine ones without lint for glass1 silver1 and fine china2 coarser ones for the ordinary table ware1 and still another quality for pans1 kettles1 and other kitchen ware4 ,the right size is a yard in length and half as wide1 with the ends hemmed4 ,as to material1 fine checked linen is usually employed for glass and silver towels1 and crash for ordinary dishes1 for iron and tinware towels which have become somewhat worn1 or a coarse bag opened and hemmed1 may be used4 ,old1 half-worn tablecloths may be cut into excellent dish towels4 ,it is of the greatest importance that all dishcloths1 mops1 and towels be kept perfectly sweet and clean4 ,greasy dishcloths and sour towels are neither neat nor wholesome and are a most fertile source of germs1 often breeding disease and death4 ,after each dish washing1 the dishcloth1 towels1 and mops should be thoroughly washed in hot water with plenty of soap1 well rinsed and hung up to dry either upon a line out of doors or a rack made for the purpose near the kitchen range4 ,if care is always taken to clean the dishes as much as possible before washing and to change the suds as often as they become dirty1 the towels will not be hard to keep clean and sweet-smelling4 ,those used during the week should go into the wash as regularly as other household articles4 ,dish towels are also much better for being ironed4 ,it gives them a surface which facilitates the drying operation4 ,,the ,,care ,,of ,,silver1 ,,glass1 ,,etc4--,if silver is well washed in hot water containing a few drops of ammonia1 and carefully dried with a fine1 soft towel1 it will keep bright for a long time without other cleaning4 ,if special cleaning is necessary1 try the following3 ,place the silver in a pan of hot water1 then with a soft cloth1 soaped and sprinkled with powdered borax1 scour the silver well2 afterward rinse in clear cold water1 and dry with a clean cloth4 ,if a more thorough cleaning is needed1 apply moistened ,spanish whiting with a silver brush and soft flannel1 afterward polishing with dry whiting and chamois skin4 ,frequent scouring should be avoided by careful washing1 as too much rubbing wears out plated ware and dulls the best of silver4 ,silver ware and plate which is not in ordinary use can be kept from tarnishing by varnishing with collodion1 a solution of gun-cotton in ether4 ,the articles should be carefully brushed in this colorless varnish with an elastic brush1 taking care that the entire surface is covered4 ,the film of collodion will protect the underlying metal from the action of the sulphurous vapors to which is due the blackening of silver4 ,tinware which has become blackened may be made to look bright and shining again by rubbing with a damp cloth dipped in sal-soda4 ,afterward wipe dry4 ,sand soap or sapolio may be used for the same purpose4 ,cut-glass ware which has become in any way blurred or tarnished can be restored by polishing it with a soft piece of newspaper4 ,first rub well with a piece slightly moistened and afterward repeat the process with dry paper4 ,rubbing with a soft brush dipped in fine1 soft whiting is another method often employed for the same purpose4 ,cut-glass water-bottles dim or stained on the inside are best cleaned by rinsing with dilute muriatic acid1 then carefully rinsing several times in clear cold water to remove all trace of the acid1 which is a poison4 ,all fine china should be handled carefully in washing and drying4 ,there will be less danger of breakage if the china is gradually heated by allowing it to stand in a pan of warm water before being put into hot water4 ,the same is true of all table ware1 and is of especial importance in cold weather4 ,brass faucets and other brass or copper articles may be cleaned by rubbing with whiting wet with aqua ammonia4 ,yellowed ivory handles may be restored to their original whiteness by rubbing with sandpaper and emery2 mineral soap or pumice stone may be used for the same purpose4 ,nice table cutlery packed away for a season may be kept from rusting by covering the metal portion with a thin coating of paraffine4 ,rust may be removed from steel by scouring with emery and oil2 but if there is much corrosion1 some weak muriatic acid will be needed4 ,this1 however1 will take some of the metal with the rust1 and must be washed off quickly4 ,trays and japanned goods should never have boiling water poured over them1 as it will make the varnish crack and peel4 ,if a tray is badly soiled1 wet with a sponge moistened in warm water and soap1 and rub with a dry cloth2 if it looks smeary1 dust on a little flour and rub again4 ,marks and scratches may sometimes be removed by rubbing with a flannel cloth dipped in sweet oil4 ,,care ,,of ,,the ,,table ,,linen4--,much of the attractiveness of the table depends upon the linen used2 if this is not well cared for1 the finest table ware cannot make up for the defect4 ,stains upon table linen made by acids and vinegar may be removed by simply washing in clear water2 berry stains are easily taken out by pouring boiling water over them2 peach stains are best removed by soaking for some time in cold water and then washing with soap before allowing warm water to touch them4 ,chlorine water or a solution of chloride of lime will remove fruit stains1 and vegetable colors4 ,coffee stains rubbed with a mixture of warm water and the yolk of egg1 are said to disappear when the mixture is washed off with clean warm water4 ,sour buttermilk well rubbed into the material1 dried in1 and afterward washed out in several waters1 is said to be effectual in removing tea stains4 ,all stains should be removed as soon as possible after being made1 and always before putting the linen into the wash4 ,in washing table linen1 housekeepers should remember that hard rubbing is the worst wear which it can receive4 ,if soaked over night1 a gentle squeezing will usually be quite sufficient to remove all soil1 or if a little borax 7a handful to ten gallons of water7 or household ammonia in the proportion of two tablespoonfuls to a pail of water be added1 two or three hours' soaking will suffice4 ,care should also be taken in hanging and fastening properly upon the line4 ,fold the cloth over the line six or eight inches at least1 and in such a manner as to keep the thread straight1 and fasten with three or more clothes pins4 ,table linen is often sadly frayed at the corners by being pinned so that all strain comes upon the corners1 and if left to whip in the wind1 is soon ruined4 ,napkins in summer are much nicer if dried upon the grass4 ,only the merest trifle of starch1 if any1 should be used for table linen4 ,table linen should be taken from the line while still damp1 folded evenly lengthwise with the selvage together1 then folded lengthwise again1 rolled tight1 and wrapped in damp towels so that the outside will not become dry1 and ironed the same day4 ,the irons should be heavy and as hot as possible without danger of scorching1 and the board should be well padded with several thicknesses of flannel4 ,iron the linen in single folds1 keeping a damp cloth over portions which will not be immediately reached4 ,when the entire surface has been ironed1 fold evenly lengthwise and with the selvage edges toward the ironer1 again go over the entire upper side2 then fold with the just completed portion inside1 iron again1 and so continue until the whole is ironed and folded4 ,both napkins and tablecloths are ironed in this way4 ,they should be thoroughly dried with the iron and well aired before being laid away1 in order to bring out the patterns well and to give them the desirable glossy finish4 ,colored table linen should be washed in tepid water containing a little powdered borax1 which serves to set the color4 ,very little1 if any1 soap should be used4 ,rinse in tepid water containing a small quantity of boiled starch2 dry in the shade1 and iron while yet damp4 ,table linen should be carefully darned at once when it begins to wear and become thin1 and may thus be preserved for a long time4 ,when new1 it should be washed before being made up1 and the threads raveled or drawn1 so as to make the ends exactly straight4 ,napkins should be washed before being cut apart4 ,when not required for regular use1 the linen should be folded loosely1 and laid away without ironing in some place where it will not be subjected to pressure4 ,when needed1 it can be quickly dampened and ironed4 ,,the ,,garbage4--,what to do with the waste accumulating from preparation of foods is a question of no small importance4 ,the too frequent disposition of such material is to dump it into a waste-barrel or garbage box near the back door1 to await the rounds of the scavenger4 ,unless more than ordinary precautions in regard to cleanliness are observed1 such a proceeding is fraught with great danger4 ,the bits of moist food1 scraps of meat1 vegetables1 and other refuse1 very quickly set up a fermentative process1 which1 under the sun's rays1 soon breeds miasm and germs2 especially is this true if the receptacle into which the garbage is thrown is not carefully cleaned after each emptying4 ,a foul-smelling waste-barrel ought never to be permitted under any circumstances4 ,the best plan is to burn all leavings and table refuse as fast as made1 which may be done without smell or smoke by opening all the back drafts of the kitchen range1 and placing them on the hot coals to dry and burn4 ,some housekeepers keep in one end of the sink a wire dish drainer into which all fruit and vegetable parings are put4 ,if wet1 the water quickly drains from them1 and they are ready to be put into the stove1 where a very little fire soon reduces them to ashes4 ,all waste products which cannot well be burned1 may be buried at a distance from the house1 but not too much in one spot1 and the earth should be carefully covered over afterward4 ,under no circumstances should it be scattered about on the surface of the ground near the back door1 as heedless people are apt to do4 ,if the table refuse must be saved and fed to animals1 it should be carefully sorted1 kept free from all dishwater1 sour milk1 etc41 and used as promptly as possible4 ,it is a good plan to have two tightly covered waste pails of heavy tin to be used on alternate days4 ,when one is emptied1 it may be thoroughly cleansed and left to purify in the air and sunshine while the other is in use4 ,any receptacle for waste should be entirely emptied and thoroughly disinfected each day with boiling suds and an old broom4 ,this is especially imperative if the refuse is to be used as food for cows1 since the quality of the milk is more or less affected by that of the food4 ,,table ,,topics4 ,a woman cannot work at dressmaking1 tailoring1 or any other sedentary employment1 ten hours a day1 year in and out1 without enfeebling her constitution1 impairing her eyesight1 and bringing on a complication of complaints2 but she can sweep1 cook1 wash1 and do the duties of a well-ordered house1 with modern arrangements1 and grow healthier every year4 ,the times in ,new ,england when all women did housework a part of every day1 were the times when all women were healthy4--,harriet ,beecher ,stowe4 ,the best ways are commonly the easiest ways and those that give most comfort to the household4 ,know how is a great labor-saving invention1 on which there is no patent4--,sel4 ,who sweeps a room as for ,god's law ,makes that and th' action fine4 --,george ,herbert4 ,a ,,year',s ,,breakfasts ,,dinners ,what to get for the family meals is frequently a most perplexing problem1 especially when one remembers the many important points that should enter into the arrangement of the daily bill of fare4 ,a well-arranged menu should be composed of articles which supply the requisite amount of food elements for proper nutrition1 palatably prepared4 ,these should be adapted to the season and also to the family purse4 ,there should be an agreeable and pleasing change from day to day1 with never too great variety at one meal1 and no incongruous association of foods that do not harmonize1 upon the same bill of fare4 ,the amount of time and strength available for the preparation of the meal must also receive consideration4 ,the problem would be easier of solution could one select her menu wholly from fresh material each time2 but in most households the odds and ends and left-over foods must be utilized1 and if possible compounded into dishes that will not have the savor of yesterday's breakfast or dinner4 ,the making of a bill of fare offers opportunity for thought and study under all circumstances2 but it is often particularly difficult for the housewife long accustomed to the use of foods of a different character1 to make up a menu of hygienic dishes properly adapted to all requirements4 ,for such of our readers as need aid in this direction1 we give in this chapter bills of fare for fifty-two weeks' breakfasts and dinners4 ,not that we presume to have arranged a model dietary which every one can adopt1--individual preferences1 resources1 and various other conditions would preclude that1--but we have endeavored to prepare a list of menus suitable for use should circumstances admit1 and which we trust may be found helpfully suggestive of good1 hygienic living4 ,we have given meats no place upon these bills of fare1 as we wished particularly to illustrate how good1 substantial menus of appetizing variety can be provided without their use2 but such of our readers as desire this class of foods will have no difficulty in supplementing the bills we have arranged by adding such meats as accord with their tastes and purses1 while our chapter on ,meats will give them all needed information as to their preparation4 ,in arranging the bills of fare it has been presupposed that the housewife has provided herself with at least a moderate allowance of canned or dried vegetables and fruits during their season1 for use throughout the year4 ,effort has also been made to suggest an ample variety of seasonable and wholesome articles and to make provision for any probable left-over foods2 and to illustrate how by planning and thinking beforehand the same material may be used to form the base of two different dishes for successive days1 enough of which for both may often be cooked at the same time1 thus economizing in time and fuel4 ,no particular year has been taken1 as we desired the menus to be adapted to all years1 and as no dates could be given1 we have taken even weeks1 ending each with a ,sabbath menu1 beginning with the first month of the year4 ,a third meal1 if desired1 whether it be luncheon or supper1 should1 for health's sake1 be so simple in character that we have not deemed it necessary to give bills of fare4 ,breads1 fruits1 and grains1 with milk1 cream1 and some simple relish1 tastefully served1 offer ample provision for a healthful and nourishing repast4 ,no mention has been made of beverages upon the bills of fare4 ,if any are used1 hot milk or caramel coffee are to be preferred4 ,cooked fruit1 either fresh1 dried1 or canned1 is desirable for every meal1 but the kind--as also of the fresh fruit upon the breakfast bill--may be arranged according to individual preferences and resources4 ,the use of cream1 sugar1 and other accessories should be suited to circumstances4 ,it is intended that croutons be served with the soups1 and in arranging the variety of breads1 an effort has been made to provide one of harder texture for use with grains and other soft foods4 ,the wafers mentioned are the whole-wheat and gluten wafers manufactured by the ,sanitarium ,food ,co41 which by many families are considered more convenient for general use as a hard bread than the crisps1 sticks1 etc41 which upon some of the menus are designed for the same purpose4 ,less variety may be used1 and changes made to suit the taste and circumstances of those providing and partaking of the meals2 but whatever is subtracted should still leave upon the bill of fare the more nutritious articles1 like grains1 whole-wheat bread1 and other foods rich in nerve and muscle forming elements4 ,whether the housewife follows the bills of fare given with such modifications as are best suited to the needs of her household1 or provides some of her own choosing1 she will find it a great saving of vexation and trouble to make them out for several days or a week ahead1 at one time1 rather than from day to day or from meal to meal4 ,she can then plan her work and her resources so as the more nearly to make both ends meet1 and can provide a more varied fare1 while if changes are needed1 they can be easily made by substituting one article for another1 as circumstances demand4 ,in the arrangement of her menus she will find it well to select first the grain and breads to be used1 since being among the most nutritious of all foods1 they may well form the chief and staple food1 around which all other articles upon the bill of fare are grouped4 ,if the grain chosen be rice1 farina1 or one largely composed of starch1 the remainder of the menu should include some foods rich in nitrogenous elements1 such as macaroni1 whole-wheat or ,graham breads1 the legumes1 eggs1 etc4 ,if the choice of grain be one containing a high percentage of nitrogenous material1 less of this element will be required in the accompanying foods4 ,as an aid in determining the nutritive value of any given food substance1 the following table1 presenting the results of the chemical analysis of the more common articles used as food1 which we have compiled from the most recent scientific authorities1 will be found helpful3-- ,,table ,,showing ,,the ,,nutritive ,,values ,,of ,,common ,,food ,,substances4 7#a7,water4 7#b7;,albuminous elements4 7#c7,starch4 7#d7;,grape ,sugar4 7#e7;,cane ,sugar4 7#f7;,free ,fat4 7#g7;,free ,acid4 ,,grains4 ,,food ,,substances 7#a7 7#b7 7#c7 7#d7 7#e7 7#f7 7#g7 ,wheat1 ,poland #ac4b #ba4e #fa4i ,x #a4e ,x ,mich4 ,white #ab4h #aa4f #ga4 ,x #a4c ,x ,diehle #ab4b #ac4h #gb4b ,x ,x ,x ,japanese #ab4d #af4e #fe4a ,x #a4f ,x ,rye1 ,winter #h4g #aa4 #gd4f ,x #a4i ,x ,german #h4 #ad4 #gh4 ,x ,x ,x ,barley #bd4 #aj4e #ff4g ,x #b4 ,x ,so4 ,russian #d4 #ab4g #gj4i ,x ,x ,x ,oats #ab4 #aj4g #eh4c ,x #g4h ,x ,corn1 ,flint #ac4a #aj4b #fh4e ,x #d4h ,x ,dent #ac4d #i4d #fh4e ,x #e4 ,x ,sweet #ac4d #aa4d #fb4g ,x #g4h ,x ,rice #ab4f #f4g #gh4e ,x 4#i ,x ,millet #aa4h #aj4e #fh4b ,x #d4b ,x ,buckwheat #ab4g #aj4 #ga4h ,x #a4d ,x ,iceland ,moss #af4 #bb4 #cf4c ,x #a4d ,x ,,flour4 ,,food ,,substances 7#a7 7#b7 7#c7 7#d7 7#e7 7#f7 7#g7 ,graham #ac4 #aa4g #fi4i ,x #a4g ,x ,wheat #aa4f #aa4a #ge4d ,x #a4a ,x ,rye #ac4g #aa4f #fi4g ,x #b4 ,x ,barley #ad4h #aa4d #ga4b ,x #a4e ,x ,oat #g4g #ae4a #fg4b ,x #g4a ,x ,corn #ad4b #i4g #fi4e ,x #c4h ,x ,buckwheat #ac4e #h4i #gd4c ,x #a4f ,x ,bean #aj4c #bc4b #ei4d ,x #b4a ,x ,pea #aa4d #be4b #eg4b ,x #b4 ,x ,banana #ad4i #b4i #gg4i ,x 4#e ,x ,arrowroot #ah4 ,x #hb4 ,x ,x ,x ,,breads4 ,,food ,,substances 7#a7 7#b7 7#c7 7#d7 7#e7 7#f7 7#g7 ,barley #ab4d #i4d #fd4d #d4g #a4 ,x ,whole ,wheat #ac4 #h4g #fj4 #d4 #f4 ,x ,white #de4a #e4c #df4 #b4c 4#h ,x ,rye #db4c #f4a #df4i #b4c 4#d ,x ,swedish ,speise #ab4 #aj4 #gb4c #c4a #a4f ,x ,brod ,zwieback1 ,white #ac4c #h4e #gc4c #a4h #a4 ,x ,rye #aa4f #i4c #fg4b #c4f #a4 ,x ,macaroni #ac4a #i4 #gf4h ,x 4#c ,x ,manna #ae4c #a4i #ah4a #di4b ,x ,x ,,fresh ,,fruits4 ,,food ,,substances 7#a7 7#b7 7#c7 7#d7 7#e7 7#f7 7#g7 ,apple #hd4h 4#d ,x #g4b ,x 4#h ,apricot #ha4b 4#e ,x #d4f ,x #a4b ,blackberry #hf4d 4#e ,x #d4a ,x 4#b ,banana #gc4 #a4i ,x ,x 4#f ,x ,cherry #gi4h 4#g ,x #aj4b ,x 4#i ,cranberry #hi4f 4#a ,x #a4e ,x #c4c ,currant #hd4g 4#e ,x #f4d ,x #b4c ,grape #gh4b 4#f ,x #ad4c ,x 4#h ,gooseberry #he4g 4#e ,x #g4a ,x #a4d ,pear #hc4b 4#d ,x #h4b ,x 4#b ,prune #ha4b 4#h ,x #f4b ,x 4#h ,plum #hd4i 4#d ,x #c4f ,x #b4e ,peach #hj4 4#g ,x #d4e ,x 4#i ,raspberry #he4g 4#d ,x #c4i ,x #a4d ,strawberry #hg4f #a4a ,x #f4c 4#e 4#i ,whortleberry #gh4d 4#h ,x #e4 ,x #a4f ,,dried ,,fruits4 ,,food ,,substances 7#a7 7#b7 7#c7 7#d7 7#e7 7#f7 7#g7 ,prune #bi4c #b4c 4#b #dd4e 4#e ,x #b4g ,pear #bi4d #b4 #aj4h #bi4a 4#d ,x 4#h ,apple #bg4i #a4c #e4f #db4h 4#h ,x #c4f ,cherry #di4h #b4 ,x #ca4b ,x 4#c ,x ,raisin #cb4 #c4d ,x #ed4f ,x 4#f ,x ,fig #ca4b #d4 ,x #di4h ,x ,x ,x ,date #cc4 #i4 ,x ,x #eh4 ,x ,x ,,nuts4 ,,food ,,substances 7#a7 7#b7 7#c7 7#d7 7#e7 7#f7 7#g7 ,chestnut #g4c #ad4f #fi4 ,x ,x #b4d ,x ,walnut #g4b #ae4h #ac4 ,x ,x #eg4d ,x ,hazelnut #g4a #ag4d #g4b ,x ,x #fb4f ,x ,sweet ,almond #f4b #bc4e #g4h ,x ,x #ec4 ,x ,peanut #f4e #bf4c #a4h ,x ,x #df4b ,x ,cocoanut #df4e #e4f #h4 ,x ,x #ce4i ,x ,syrup #bd4f ,x ,x #bf4b #dd4i ,x ,x ,honey #bj4f 4#h ,x #gb4h #a4h ,x ,x ,,vegetables4 ,,food ,,substances 7#a7 7#b7 7#c7 7#d7 7#e7 7#f7 7#g7 ,carrot #he4h #a4b ,x ,x 4#c ,x ,winter ,cabbage #hj4 #d4 ,x #a4b 4#i ,x ,red ,cabbage #ij4 #a4h ,x #a4g 4#b ,x ,white ,cabbage #ij4 #a4i ,x #b4c 4#b ,x ,spinach #ch4e #c4e ,x 4#a 4#f ,x ,celery #hd4a #a4e ,x 4#h 4#d ,x ,head ,lettuce #id4c #a4d ,x ,x 4#c ,x ,potato #ge4 #b4b ,x ,x 4#b ,x ,white ,turnip #ib4e #a4e ,x ,x 4#b ,x ,beet #hg4e #a4c ,x ,x 4#a ,x ,sugar ,beet #ga4f #b4 ,x #ab4f 4#e ,x ,parsnip #hb4 #a4b ,x ,x 4#f ,x ,sweet ,potato #ga4h #a4 ,x ,x 4#b ,x ,cucumber #ie4b #a4b ,x #a4 ,x ,x ,asparagas #ic4g #a4h ,x 4#d 4#c ,x ,cauliflower #ij4i #b4c ,x #a4b 4#c ,x ,melon #ij4d #a4 ,x #b4b 4#c ,x ,squash #ij4c #a4a ,x #a4d 4#a ,x ,onion #hf4 #a4g ,x #b4h 4#a ,x ,pumpkin #ij4c #a4a #e4a #a4e 4#a ,x ,tomato #ib4d #a4f ,x #b4e 4#c #a4h ,peas1 green1 garden #gh4d #f4d #ab4 ,x ,x 4#e ,x small #aj4c #bd4f #eb4f ,x #c4e ,x ,african #f4e #bc4d #eg4h ,x #f4 ,x green shelled #ab4g #ba4g #eg4g ,x #a4i ,x ,beans1 field #ac4e #be4 #dh4c ,x #a4g ,x ,french or ,kidney #aa4 #bc4g #ee4f ,x #b4b ,x white #ae4 #bf4i #dh4h ,x #c4 ,x ,lima #i4 #ba4i #fj4f ,x #a4f ,x ,string beans #hh4g #b4g #e4e #a4b 4#a ,x ,lentils #ab4c #be4i #ec4 ,x #a4i ,x ,german #aa4g #cc4 #cj4c ,x #h4g ,x ,,milk ,,and ,,butter4 ,milk ,,food ,,substances 7#a7 7#b7 7#c7 7#d7 ,sug4 7#f7 7#g7 ,mother's milk #hi4b 4#i ,x ,x #e4d #c4b ,x ,cows' #hf4 #d4a ,x ,x #e4b #c4i ,x ,cream #ff4 #b4g ,x ,x #b4h #bf4g ,x ,swedish ,butter #ac4h 4#f ,x ,x 4#f #hd4d ,x ,french #ab4f ,x ,x ,x 4#b #hf4d ,x ,cheese1 ,stilton #cb4 #bf4b ,x ,x #cd4e #c4c ,x ,skimmed milk #hh4 4#d ,x ,x #c4h #a4h ,x ,buttermilk #hh4 #d4a ,x ,x #c4f 4#g ,x ,milk of ,cow #eh4 #a4g ,x #b4h ,x #ce4b ,x ,tree ,,meats4 ,,food ,,substances 7#a7 7#b7 7#c7 7#d7 7#e7 7#f7 7#g7 ,lean ,beef #gb4 #ai4c ,x ,x ,x #c4f ,x ,lean ,mutton #gb4 #ah4c ,x ,x ,x #d4i ,x ,veal #fc4 #af4c ,x ,x ,x #ae4h ,x ,pork #ci4 #i4h ,x ,x ,x #di4i ,x ,poultry #gd4 #ba4 ,x ,x ,x #c4h ,x ,white ,fish #gh4 #ah4a ,x ,x ,x #b4i ,x ,salmon #gg4 #af4a ,x ,x ,x #e4e ,x ,entire ,egg #gd4 #ad4 ,x ,x ,x #aj4e ,x ,white of ,egg #gh4 #bj4d ,x ,x ,x ,x ,x ,yolk of ,egg #eb4 #af4 ,x ,x ,x #cj4g ,x 7#h7,pectose4 7#i7,non-,nitrog4 ,substances4 7#aj7,salts4 7#aa7;,cellulose4 7#ab7,propor4 ,carbon to ,nitrogenous4 7#ac7,total ,nutritive ,value4 ,,grains4 ,,food ,,substances 7#h7 7#i7 7#aj7 7#aa7 7#ab7 7#ac7 ,wheat1 ,poland ,x ,x #a4i ,x #b4i #hf4h ,mich4 ,white ,x ,x #a4f #a4g #f4b #he4e ,diehle ,x ,x #a4h ,x #e4b #hg4h ,japanese ,x ,x #a4e #b4i #d4 #hd4g ,rye1 ,winter ,x ,x #b4c #a4e #f4i #hi4h ,german ,x ,x ,x ,x #e4e #ib4 ,barley ,x ,x #b4f #c4h #f4e #hb4b ,so4 ,russian ,x ,x #b4d ,x #e4e #hf4 ,oats ,x ,x #c4c #ag4i #e4b #hf4g ,corn1 ,flint ,x ,x #a4d #a4g #g4a #hd4i ,dent ,x ,x #a4e #b4b #g4h #hd4d ,sweet ,x ,x #a4h #b4i #f4a #hc4g ,rice ,x ,x 4#h 4#e #aa4h #hf4i ,millet ,x ,x #b4h #b4e #f4i #he4g ,buckwheat ,x ,x #a4i #a4g #g4c #he4f ,iceland ,moss ,x ,x #a4d #b4i #b4f #ha4a ,,flour4 ,,food ,,substances 7#h7 7#i7 7#aj7 7#aa7 7#ab7 7#ac7 ,graham ,x ,x #a4h #a4i #f4a #he4a ,wheat ,x ,x 4#f 4#b #f4h #hh4b ,rye ,x ,x #a4d #a4f #f4a #hd4g ,barley ,x ,x 4#f 4#e #f4c #hd4g ,oat ,x ,x #b4 4#i #d4i #ia4d ,corn ,x ,x #a4c #a4e #g4e #hd4c ,buckwheat ,x ,x #a4 4#g #h4e #hc4h ,bean ,x ,x #c4c #a4g #b4f #hh4 ,pea ,x ,x #b4i #a4c #b4c #hg4c ,banana ,x ,x #b4b #a4f #bg4 #hc4e ,arrowroot ,x ,x ,x ,x #hb4 #hb4 ,,breads4 ,,food ,,substances 7#h7 7#i7 7#aj7 7#aa7 7#ab7 7#ac7 ,barley ,x ,x #c4h #d4c #g4d #hc4c ,whole ,wheat ,x ,x #c4 #e4c #h4 #ha4g ,white ,x ,x 4#e ,x #i4b #ed4i ,rye ,x ,x #a4e 4#e #h4a #eg4b ,swedish ,speise ,x ,x ,x #a4 #g4 #hg4 ,brod ,zwieback1 ,white ,x ,x 4#f #a4e #i4 #hc4b ,rye ,x ,x #b4a #d4g #g4g #hc4g ,macaroni ,x ,x 4#h ,x #h4e #hf4i ,manna ,x #e4f ,x #aj4a #fg4 #gb4g ,,fresh ,,fruits4 ,,food ,,substances 7#h7 7#i7 7#aj7 7#aa7 7#ab7 7#ac7 ,apple #d4h ,x 4#e #a4e #ah4 #ac4g ,apricot #e4d ,x 4#h #e4c #i4b #ac4e ,blackberry #a4d ,x 4#d #g4 #f4b #h4a ,banana ,x #bc4i #a4 4#c 4#c #bf4g ,cherry #a4h ,x 4#g #e4i #ad4e #ad4h ,cranberry ,x ,x 4#b #f4c #ae4 #d4a ,currant 4#i ,x 4#g #d4f #ab4h #aj4g ,grape #b4 ,x 4#e #c4f #ac4h #ah4b ,gooseberry #a4d ,x 4#d #c4e #ad4b #aj4h ,pear #c4c ,x 4#c #d4d #bj4e #ab4d ,prune #d4i ,x 4#g #e4e #g4g #ac4d ,plum #d4f ,x 4#g #d4c #i4 #aj4h ,peach #g4a ,x 4#g #f4a #f4d #ac4i ,raspberry 4#g ,x 4#e #g4d #i4g #f4i ,strawberry 4#e ,x 4#h #b4c #f4a #aj4a ,whortleberry 4#i ,x #a4 #ab4c #f4b #i4c ,,dried ,,fruits4 ,,food ,,substances 7#h7 7#i7 7#aj7 7#aa7 7#ab7 7#ac7 ,prune #d4c #ac4d #a4d #a4e #ai4f #fi4b ,pear #d4e #ad4i #a4g #f4i #ai4i #fc4g ,apple #d4h #f4e #a4f #e4a #cg4h #fg4 ,cherry ,x #ad4c #a4f #b4d #ae4g #dg4h ,raisin ,x #g4e #a4b #a4g #bc4 #ff4c ,fig ,x ,x #b4i #ab4a #ab4d #cf4g ,date ,x ,x ,x ,x #f4d #fg4 ,,nuts4 ,,food ,,substances 7#h7 7#i7 7#aj7 7#aa7 7#ab7 7#ac7 ,chestnut ,x ,x #c4c #c4d #d4h #hi4c ,walnut ,x ,x #b4 #d4f #d4d #hh4b ,hazelnut ,x ,x #b4e #c4b #d4 #hi4g ,sweet ,almond ,x ,x #c4 #f4e #b4f #hg4c ,peanut ,x ,x #c4c #ac4i #a4g #gi4f ,cocoanut ,x ,x #a4 #b4i #g4h #ej4e ,syrup ,x #b4 #b4c ,x #ga4 #ge4d ,honey ,x #c4h 4#b ,x #ia4 #gh4a ,,vegetables4 ,,food ,,substances 7#h7 7#i7 7#aj7 7#aa7 7#ab7 7#ac7 ,carrot ,x #i4b #a4 #a4e 4#b #aa4g ,winter ,cabbage ,x #aj4d #a4f #a4i 4#e #ah4a ,red ,cabbage ,x #d4b 4#h #a4c #a4 #h4g ,white ,cabbage ,x #b4f #a4b #a4h #a4c #h4b ,spinach ,x #d4c #b4 #a4 4#b #aj4e ,celery ,x #aa4 4#h #a4d 4#h #ad4e ,head ,lettuce ,x #b4b #a4 4#h #a4h #d4i ,potato ,x #ba4 #a4 4#f 4#a #bd4d ,white ,turnip ,x #c4 4#g #b4a 4#a #e4d ,beet ,x #i4 #a4a #a4 4#a #aa4e ,sugar ,beet ,x 4#g #a4 #aa4f #ba4e #bc4c ,parsnip ,x #g4b #a4 #h4 4#e #aj4 ,sweet ,potato ,x #be4c 4#g #a4 4#b #bg4b ,cucumber ,x #a4d 4#d 4#h 4#h #d4 ,asparagas ,x #b4c 4#e #a4 4#d #e4c ,cauliflower ,x #c4d 4#h 4#i 4#f #h4b ,melon ,x #d4 4#g #a4d #b4a #c4h ,squash ,x #e4b 4#g #a4b #a4c #h4e ,onion ,x #h4 4#g 4#g #a4g #ac4c ,pumpkin ,x ,x 4#g #a4b #f4 #h4e ,tomato ,x ,x 4#f 4#h #a4h #f4h ,peas1 green1 garden ,x ,x 4#h #a4i #b4 #ai4g small ,x ,x #b4f #f4d #b4b #hc4c ,african ,x ,x #c4 #c4c #b4g #ij4b green shelled ,x ,x #b4h #c4b #b4g #hd4a ,beans1 field ,x ,x #c4e #h4 #b4 #gh4e ,french or ,kidney ,x ,x #c4g #c4h #b4d #he4b white ,x ,x #c4e #b4h #a4i #hb4b ,lima ,x ,x #b4i #d4 #c4a #ic4 ,string beans ,x ,x 4#f #a4b #b4e #aj4a ,lentils ,x ,x #c4 #c4i #b4a #hc4h ,german ,x ,x #b4g #ac4f #a4b #gd4g ,,milk ,,and ,,butter4 ,,food ,,substances 7#h7 7#i7 7#aj7 7#aa7 7#ab7 7#ac7 ,mother's milk ,x ,x 4#d ,x ,x ,x ,cows' ,x ,x 4#h ,x #b4b #ad4 ,cream ,x ,x #a4h ,x #aa4 #cd4 ,swedish ,butter ,x ,x 4#f ,x #ada4 #hf4b ,french ,x ,x 4#h ,x #hf4f #hg4d ,cheese1 ,stilton ,x ,x #d4 ,x #a4d #fh4 ,skimmed milk ,x ,x 4#h ,x #a4d #aj4d ,buttermilk ,x ,x 4#h ,x #a4 #i4b ,milk of ,cow ,x ,x 4#e ,x #b4b #dj4b ,tree ,,meats4 ,,food ,,substances 7#h7 7#i7 7#aj7 7#aa7 7#ab7 7#ac7 ,lean ,beef ,x ,x #e4a ,x 4#ah #bh4 ,lean ,mutton ,x ,x #d4h ,x 4#bf #bh4 ,veal ,x ,x #d4g ,x 4#ic #cg4 ,pork ,x ,x #b4c ,x 4#di #fa4 ,poultry ,x ,x #a4b ,x 4#ah #bf4 ,white ,fish ,x ,x #a4 ,x 4#af #bb4 ,salmon ,x ,x #a4d ,x 4#cd #bc4 ,entire ,egg ,x ,x #a4e ,x 4#ge #bf4 ,white of ,egg ,x ,x #a4f ,x ,x #bb4 ,yolk of ,egg ,x ,x #a4c ,x #a4i #dh4 ,footnote #a3 ,chiefly sugar and starch4 ,footnote #b3 ,mannite ,,bills ,,of ,,fare ,,for ,,every ,,day ,,in ,,the ,,year4 ,in the following pages will be found a breakfast and dinner bill of fare for every day in the year1 beginning with ,january #a4 ,we would particularly recommend a trial of their use by the young and inexperienced matron just entering upon housekeeping1 whose desire should be to begin right--provide simple and healthful as well as palatable food for her family4 ,to many such we trust that our year's breakfasts and dinners may come like the grateful suggestions of a helpful friend4 ,an explanation of the bills of fare has been given in the preceding pages1 and need not be repeated here4 ,,first ,,week ,,first ,,day ,,breakfast ,fresh ,fruit ,rolled ,oats ,gravy ,toast ,corn ,puffs ,breakfast ,rolls ,stewed ,fruit ,,dinner ,vegetable ,oyster ,soup ,baked ,potato with ,tomato ,cream ,sauce ,mashed ,peas ,baked ,squash ,rolled ,rye ,whole-,wheat ,bread ,cream ,crisps ,stewed ,fruit ,pop ,corn ,pudding ,,second ,,day ,,breakfast ,fresh ,fruit ,cerealine ,snowflake ,toast ,whole-,wheat ,puffs ,toasted ,wafers ,baked ,sweet ,apples ,stewed ,fruit ,,dinner ,swiss ,potato ,soup ,baked ,potato and ,pease ,gravy ,macaroni with ,kornlet ,stewed ,lima ,beans ,pearl ,barley ,corn ,cake ,cream ,crisps ,stewed ,fruit ,cracked ,wheat ,pudding ,,third ,,day ,,breakfast ,fresh ,fruit ,rice with ,fig ,sauce ,cream ,toast ,breakfast ,rolls ,whole-,wheat ,bread ,baked ,sweet ,apples ,stewed ,fruit ,,dinner ,lima ,bean ,soup ,mashed ,potato ,scalloped ,vegetable ,oysters ,hominy ,graham ,puffs ,oatmeal ,bread ,toasted ,wafers ,stewed ,fruit ,simple ,custard ,pie ,,fourth ,,day ,,breakfast ,fresh ,fruit ,rolled ,wheat ,dry ,toast with ,hot ,cream ,hominy ,gems ,toasted ,wafers ,baked ,sweet ,potatoes with ,tomato ,gravy ,celery ,stewed ,fruit ,,dinner ,tomato ,cream ,soup ,boiled ,potatoes with ,cream ,sauce ,mashed ,peas ,baked ,chestnuts ,whole-,wheat ,puffs ,graham ,bread ,rice ,stewed ,fruit ,stewed ,fruit ,pudding ,,fifth ,,day ,,breakfast ,fresh ,fruit ,mixed ,mush ,browned ,sweet ,potato ,macaroni with ,cream ,sauce ,baked ,sweet ,apples ,graham ,bread ,corn ,puffs ,toasted ,wafers ,stewed ,fruit ,,dinner ,cream ,pea ,soup ,mashed ,potatoes ,baked ,cabbage ,stewed ,corn ,pearl ,wheat ,zwieback ,current ,puffs ,graham ,bread ,stewed ,fruit ,apple ,tart ,,sixth ,,day ,,breakfast ,fresh ,fruit ,graham ,grits ,toasted ,wafers ,celery ,toast ,raised ,biscuit ,whole-,wheat ,puffs ,baked ,sweet ,apples ,stewed ,fruit ,,dinner ,corn ,soup ,baked ,squash ,mashed ,beans ,rolled ,rye ,beaten ,biscuit ,graham ,bread ,stewed ,fruit ,apple ,meringue ,desert ,,sabbath ,,breakfast ,oranges ,oatmeal ,prune ,toast ,baked ,sour ,apples ,breakfast ,rolls ,fruit ,bread ,stewed ,fruit ,,dinner ,tomato and ,macaroni ,soup ,canned ,green ,peas ,scalloped ,potato ,steamed ,rice ,whole-,wheat ,bread ,plain ,buns ,zwieback ,stewed ,fruit ,fresh ,fruit and ,nuts ,,second ,,week4 ,,first ,,day ,,breakfast ,fresh ,fruit ,graham ,mush with ,dates ,cream ,toast ,toasted ,rolls ,fruit ,bread ,whole-,wheat ,puffs ,stewed ,fruit ,,dinner ,combination ,soup ,boiled ,potato with ,cream ,sauce ,pease ,cakes ,stewed ,celery ,cracked ,wheat ,whole-,wheat ,bread ,sally ,lunn ,gems ,zwieback ,stewed ,fruit ,apple ,tapioca ,,second ,,day ,,breakfast ,fresh ,fruit ,plum ,porridge ,strawberry ,toast ,whole-,wheat ,bread ,graham ,crisps ,pop ,overs ,baked ,apples ,stewed ,fruit ,,dinner ,celery ,soup ,no4 #b4 ,mashed ,squash ,mashed ,potato ,chopped ,turnip ,rolled ,wheat ,graham ,crisps ,rye ,gems ,stewed ,fruit ,cream ,rice ,pudding ,,third ,,day ,,breakfast ,fresh ,fruit ,granola ,fruit ,mush ,corn ,cake ,toasted ,wafers ,graham ,puffs ,boiled ,macaroni ,stewed ,fruit ,,dinner ,swiss ,potato ,soup ,baked ,sweet ,potato ,boiled ,beets1 ,sliced ,succotash ,graham ,grits ,graham ,bread ,toasted ,rolls ,stewed ,fruit ,cornstarch ,meringue ,,fourth ,,day ,,breakfast ,fresh ,fruit ,oatmeal ,snowflake ,toast ,toasted ,wafers ,currant ,puffs ,graham ,bread ,baked ,apples ,stewed ,fruit ,,dinner ,oatmeal ,soup ,mashed ,sweet ,potato ,scalloped ,tomatoes ,farina ,graham ,fruit ,bread ,crusts ,zwieback ,stewed ,fruit ,apple ,pie ,,fifth ,,day ,,breakfast ,fresh ,fruit ,graham ,apple ,mush ,gravy ,toast ,breakfast ,rolls ,graham ,fruit ,bread ,macaroni with ,kornlet ,stewed ,fruit ,,dinner ,vegetable ,soup ,mashed ,potato ,cabbage ,salad ,mashed ,peas with ,tomato ,sauce ,pearl ,barley ,toasted ,wafers ,vienna ,bread ,whole-,wheat ,puffs ,stewed ,fruit ,rice ,mold with ,fruit ,sauce ,,sixth ,,day ,,breakfast ,fresh ,fruit ,orange ,rice ,blackberry ,toast ,currant ,puffs ,graham ,crisps ,baked ,apples ,stewed ,fruit ,,dinner ,cream ,barley ,soup ,potato ,puffs ,baked ,beets ,stewed ,corn and ,tomatoes ,pearl ,wheat ,parker ,house ,rolls ,zwieback ,corn ,puffs ,stewed ,fruit ,prune ,pudding ,,sabbath ,,breakfast ,fresh ,fruit ,rolled ,oats ,grape ,toast ,toasted ,wafers ,fruit ,bread ,whole-,wheat ,puffs ,cup ,custard ,stewed ,fruit ,,dinner ,cream ,pea ,soup ,stewed ,potato ,canned ,okra and ,tomato ,browned ,rice ,beaten ,biscuits ,graham ,crackers ,fruit ,bread ,stewed ,fruit ,prune ,pie with ,granola ,crust ,,third ,,week4 ,,first ,,day ,,breakfast ,fresh ,fruit ,graham ,mush with ,raisins ,gravy ,toast ,toasted ,beaten ,biscuit ,whole-,wheat ,puffs ,baked ,potato with ,celery ,sauce ,stewed ,fruit ,,dinner ,baked ,bean ,soup ,steamed ,potatoes with ,pease ,gravy ,scalloped ,vegetable ,oysters ,mashed ,parsnip ,graham ,grits ,whole-,wheat ,bread ,rye ,gems ,toasted ,wafers ,stewed ,fruit ,bread ,custard ,pudding ,,second ,,day ,,breakfast ,fresh ,fruit ,rolled ,oats ,peach ,toast ,cottage ,cheese ,hoe ,cake ,graham ,wafers ,graham ,puffs ,stewed ,fruit ,,dinner ,lentil and ,parsnip ,soup ,mashed ,potato ,celery ,hulled ,corn ,scalloped ,tomato ,macaroni with ,raisins ,raised ,corn ,bread ,cream ,crisps ,stewed ,fruit ,farina ,blancmange ,,third ,,day ,,breakfast ,fresh ,fruit ,oatmeal ,porridge ,celery ,toast ,potato ,cakes ,cream ,rolls ,whole-,wheat ,bread ,zwieback ,baked ,sweet ,apples ,stewed ,fruit ,,dinner ,cream ,rice ,soup ,boiled ,potato with ,brown ,sauce ,stewed ,cabbage ,mashed ,split ,peas ,boiled ,wheat ,whole-,wheat ,bread ,toasted ,rolls ,currant ,puffs ,stewed ,fruit ,corn ,meal ,pudding ,,fourth ,,day ,,breakfast ,fresh ,fruit ,rolled ,rye ,apricot ,toast ,crusts ,toasted ,wafers ,corn ,puffs ,granola ,baked ,apples ,stewed ,fruit ,,dinner ,cream ,pea ,soup ,mashed ,potato ,cabbage ,hash ,stewed ,vegetable ,oysters ,graham ,mush ,graham ,puffs ,buns ,toasted ,wafers ,stewed ,fruit ,cornstarch with ,raisins ,,fifth ,,day ,,breakfast ,fresh ,fruit ,rice with ,fig ,sauce ,graham ,gruel ,lentil ,toast ,beaten ,biscuits ,graham ,gems ,zwieback ,baked ,potato with ,cream ,gravy ,stewed ,fruit ,,dinner ,mixed ,potato ,soup ,macaroni with ,kornlet ,baked ,beans ,graham ,grits ,toasted ,beaten ,biscuit ,whole-,wheat ,bread ,sally ,lunn ,gems ,stewed ,fruit ,fig ,pudding with ,orange ,sauce ,,sixth ,,day ,,breakfast ,fresh ,fruit ,brewis ,blackberry ,toast ,toasted ,wafers ,whole-,wheat ,puffs ,graham ,bread ,macaroni with ,tomato ,sauce ,stewed ,fruit ,,dinner ,canned ,green ,pea ,soup ,boiled ,potato ,corn and ,tomato ,mashed ,lentils and ,beans ,farina ,graham ,crusts ,zwieback ,cream ,crisps ,stewed ,fruit ,rice and ,tapioca ,pudding ,,sabbath ,,breakfast ,fresh ,fruit ,granola ,fruit ,mush ,grape ,toast ,graham ,fruit ,bread ,beaten ,biscuit ,baked ,sour ,apples ,stewed ,fruit ,,dinner ,canned ,corn ,soup ,creamed ,potatoes ,mashed ,peas ,cold ,boiled ,beets1 sliced ,steamed ,rice ,graham ,bread ,beaten ,biscuit ,toasted ,wafers ,stewed ,fruit ,raised ,jelly ,cake ,fresh ,fruit ,,fourth ,,week ,,first ,,day ,,breakfast ,fresh ,fruit ,cerealine ,flakes ,snowflake ,toast ,toasted ,beaten ,biscuit ,whole-,wheat ,bread ,corn ,puffs ,steamed ,figs ,stewed ,fruit ,,dinner ,pea and ,tomato ,soup ,baked ,potatoes with ,brown ,sauce ,cabbage ,salad ,parsnips with ,egg ,sauce ,cracked ,wheat ,whole-,wheat ,bread ,rye ,gems ,sticks ,stewed ,fruit ,rice and ,stewed ,apple ,dessert ,,second ,,day ,,breakfast ,fresh ,fruit ,oatmeal ,prune ,toast ,pop ,overs ,whole-,wheat ,bread ,cream ,rolls ,baked ,apples ,stewed ,fruit ,,dinner ,vegetable ,oyster ,soup ,boiled ,potato with ,lentil ,gravy ,turnips in ,juice ,celery with ,tomato ,cracked ,wheat ,toasted ,rolls ,raised ,biscuit ,oatmeal ,gems ,stewed ,fruit ,tapioca and ,fig ,pudding ,,third ,,day ,,breakfast ,fresh ,fruit ,graham ,mush with ,dates ,gravy ,toast ,hoe ,cake ,graham ,sticks ,whole-,wheat ,bread ,boiled ,macaroni ,baked ,chestnuts ,stewed ,fruit ,,dinner ,celery ,soup ,no4 #b ,mashed ,sweet ,potato ,chopped ,beets ,succotash ,graham ,grits ,toasted ,wafers ,graham ,bread ,currant ,puffs ,stewed ,fruit ,banana ,dessert ,,fourth ,,day ,,breakfast ,fresh ,fruit ,rolled ,wheat ,apple ,toast ,graham ,puffs ,zwieback ,graham ,bread ,baked ,bananas ,stewed ,fruit ,,dinner ,parsnip ,soup ,no4 #b ,scalloped ,potatoes ,stewed ,lima ,beans ,macaroni with ,egg ,sauce ,farina ,graham ,crisps ,crescents ,whole-,wheat ,puffs ,stewed ,fruit ,prune ,dessert ,,fifth ,,day ,,breakfast ,fresh ,fruit ,cerealine ,cakes ,gravy ,toast ,bean ,gems ,graham ,crisps ,fruit ,bread ,baked ,apples ,stewed ,fruit ,,dinner ,vegetable ,soup ,baked ,potato with ,tomato ,cream ,sauce ,stewed ,parsnip with ,celery ,mashed ,peas ,pearl ,wheat ,toasted ,wafers ,fruit ,bread ,graham ,gems ,stewed ,fruit ,lemon ,pie ,,sixth ,,day ,,breakfast ,fresh ,fruit ,oatmeal ,porridge ,cream ,toast ,breakfast ,rolls ,whole-,wheat ,bread ,corn ,puffs ,macaroni with ,raisins ,stewed ,fruit ,,dinner ,cream ,pea ,soup ,stewed ,potato ,hulled ,corn ,chopped ,turnip ,rolls ,toasted ,wafers ,graham ,gems ,stewed ,fruit ,molded ,cracked ,wheat with ,fruit ,sauce ,,sabbath ,,breakfast ,fresh ,fruit ,rolled ,rye ,prune ,toast ,pulled ,bread ,fruit ,rolls ,toasted ,wafers ,citron ,apples ,stewed ,fruit ,,dinner ,lentil ,soup ,macaroni with ,tomato ,sauce ,stewed ,corn ,steamed ,rice ,cream ,crisps ,whole-,wheat ,bread ,stewed ,fruit ,caramel ,custards ,fruit and ,nuts ,,fifth ,,week ,,first ,,day ,,breakfast ,fresh ,fruit ,plum ,porridge ,tomato ,toast ,whole-,wheat ,puffs ,whole-,wheat ,bread ,toasted ,rolls ,baked ,apples ,stewed ,fruit ,,dinner ,canned ,okra and ,tomato ,soup ,baked ,sweet ,potatoes ,mashed ,cabbage ,pease ,cakes ,boiled ,wheat ,oatmeal ,crisps ,graham ,gems ,whole-,wheat ,bread ,stewed ,fruit ,carrot ,pudding ,,second ,,day ,,breakfast ,fresh ,fruit ,oatmeal ,porridge ,banana ,toast ,whole-,wheat ,puffs ,zwieback ,rye ,bread ,browned ,sweet ,potato ,baked ,sour ,apples ,stewed ,fruit ,,dinner ,bean and ,potato ,soup ,potatoes ,stewed with ,celery ,egg ,macaroni ,stewed ,carrots ,hominy ,rye ,bread ,sticks ,currant ,buns ,stewed ,fruit ,prune ,whip ,,third ,,day ,,breakfast ,fresh ,fruit ,corn ,meal ,mush ,snowflake ,toast ,hominy ,gems ,sticks ,whole-,wheat ,bread ,baked ,sweet ,apples ,stewed ,fruit ,,dinner ,brown ,soup ,baked ,potato with ,cream ,sauce ,scalloped ,turnip ,mashed ,chestnuts ,lentil ,puree with ,lemon ,graham ,grits ,graham ,bread ,beaten ,biscuit ,rye ,gems ,stewed ,fruit ,cream ,rice ,pudding ,,fourth ,,day ,,breakfast ,fresh ,fruit ,graham ,apple ,mush ,blackberry ,toast ,toasted ,wafers ,graham ,bread ,whole-,wheat ,puffs ,stewed ,fruit ,,dinner ,black ,bean ,soup ,mashed ,potato ,scalloped ,tomatoes ,stewed ,vegetable ,oysters ,pearl ,wheat ,sally ,lemon ,gems ,graham ,bread ,zwieback ,stewed ,fruit ,apple ,tart ,,fifth ,,day ,,breakfast ,fresh ,fruit ,oatmeal ,vegetable ,oyster ,toast ,graham ,bread ,toasted ,wafers ,corn ,cake ,baked ,sweet ,potato ,stewed ,fruit ,,dinner ,vegetable ,soup ,baked ,potato ,stewed ,beans ,kornlet ,chopped ,beets ,browned ,rice ,rye ,gems ,toasted ,wafers ,whole-,wheat ,bread ,stewed ,fruit ,orange ,pudding ,,sixth ,,day ,,breakfast ,fresh ,fruit ,boiled ,oats ,strawberry ,toast ,graham ,gems ,hoe ,cakes ,toasted ,wafers ,macaroni with ,kornlet ,stewed ,fruit ,,dinner ,tomato and ,vermicelli ,soup ,browned ,potato ,cabbage ,salad ,baked ,squash ,mashed ,peas ,rice ,whole-,wheat ,puffs ,toasted ,wafers ,graham ,bread ,stewed ,fruit ,baked ,corn ,meal ,pudding ,,sabbath ,,breakfast ,fresh ,fruit ,lemon ,rice ,dry ,toast with ,hot ,cream ,fruit ,bread ,beaten ,biscuit ,graham ,crackers ,baked ,sour ,apples ,stewed ,fruit ,,dinner ,canned ,pea ,soup ,chopped ,sweet ,potatoes ,stewed ,lima ,beans ,celery ,boiled ,wheat ,beaten ,biscuit ,whole-,wheat ,bread ,toasted ,wafers ,stewed ,fruit ,squash ,pie ,,sixth ,,week ,,first ,,day ,,breakfast ,fresh ,fruit ,graham ,mush with ,dates ,poached ,eggs on ,toast ,corn ,cakes ,toasted ,beaten ,biscuit ,whole-,wheat ,bread ,stewed ,fruit ,,dinner ,bean and ,hominy ,soup ,potato ,rice ,turnips with ,cream ,sauce ,mashed ,parsnips ,baked ,barley ,whole-,wheat ,bread ,cream ,graham ,rolls ,stewed ,fruit ,plain ,fruit ,pudding ,,second ,,day ,,breakfast ,fresh ,fruit ,rice with ,fig ,sauce ,gravy ,toast ,toasted ,rolls ,whole-,wheat ,puffs ,crescents ,baked ,sweet ,apples ,stewed ,fruit ,,dinner ,swiss ,lentil ,soup ,baked ,potato ,boiled ,beets ,stewed ,cabbage ,mashed ,squash ,cracked ,wheat ,graham ,raised ,biscuit ,cream ,crisps ,stewed ,fruit ,farina ,blancmange with ,mock ,cream ,,third ,,day ,,breakfast ,fresh ,fruit ,oatmeal ,dry ,toast with ,hot ,cream ,whole-,wheat ,bread ,cream ,crisps ,graham ,puffs ,lemon ,apples ,macaroni with ,cream ,sauce ,stewed ,fruit ,,dinner ,velvet ,soup ,mashed ,potato ,mashed ,peas ,vegetable ,hash ,graham ,grits ,graham ,bread ,sticks ,toasted ,wafers ,stewed ,fruit ,cracked ,wheat ,pudding ,,fourth ,,day ,,breakfast ,fresh ,fruit ,corn ,meal ,mush ,gravy ,toast ,toasted ,wafers ,currant ,puffs ,baked ,sour ,apples ,stewed ,fruit ,,dinner ,pea and ,tomato ,soup ,boiled ,potato with ,cream ,sauce ,browned ,parsnips ,baked ,turnip ,pearl ,wheat ,whole-,wheat ,puffs ,graham ,bread ,toasted ,wafers ,stewed ,fruit ,almond ,cornstarch ,pudding ,,fifth ,,day ,,breakfast ,fresh ,fruit ,corn ,meal ,porridge ,cream ,toast ,zwieback ,whole-,wheat ,puffs ,toasted ,wafers ,macaroni with ,egg ,sauce ,stewed ,fruit ,,dinner ,plain ,rice ,soup ,potato ,snowballs ,carrots with ,egg ,sauce ,mashed ,beans ,rolled ,wheat ,fruit ,loaf ,crusts ,toasted ,wafers ,stewed ,fruit ,apple ,tart ,,sixth ,,day ,,breakfast ,fresh ,fruit ,rolled ,oats ,prune ,toast ,graham ,rolls ,fruit ,bread ,bean ,gems ,stewed ,fruit ,,dinner ,vegetable ,broth ,baked ,potato ,scalloped ,vegetable ,oysters ,hulled ,corn ,pearl ,barley ,toasted ,wafers ,zwieback ,whole-,wheat ,puffs ,stewed ,fruit ,floating ,islands ,oranges ,,sabbath ,,breakfast ,fresh ,fruit ,rolled ,wheat with ,raisins ,blackberry ,toast ,graham ,raised ,biscuit ,toasted ,wafers ,breakfast ,rolls ,stewed ,fruit ,baked ,sour ,apples ,,dinner ,canned ,green ,corn ,soup ,stewed ,potato ,macaroni with ,tomato ,sauce ,rice ,buns ,toasted ,wafers ,beaten ,biscuit ,stewed ,fruit ,bread ,custard ,almonds ,,seventh ,,week ,,first ,,day ,,breakfast ,fresh ,fruit ,cerealine ,flakes ,dry ,toast with ,hot ,cream ,whole-,wheat ,puffs ,toasted ,rolls ,steamed ,figs ,stewed ,fruit ,,dinner ,cream ,barley ,soup ,steamed ,potatoes with ,cream ,sauce ,baked ,parsnips ,scalloped ,beans ,browned ,rice ,toasted ,wafers ,whole ,wheat ,puffs ,graham ,crisps ,stewed ,fruit4 ,cocoanut ,blancmange or ,fresh ,fruit ,,second ,,day ,,breakfast ,fresh ,fruit ,rice with ,lentil ,gravy ,snowflake ,toast ,crusts ,toasted ,wafers ,corn ,puffs ,baked ,apples ,stewed ,fruit ,,dinner ,combination ,soup ,baked ,potato ,mashed ,squash ,turnips in ,juice ,graham ,grits ,graham ,crisps ,whole-,wheat ,bread ,zwieback ,stewed ,fruit ,orange ,float ,,third ,,day ,,breakfast ,fresh ,fruit ,rolled ,wheat ,lentil ,toast ,granola ,toasted ,wafers ,graham ,puffs ,creamed ,potatoes ,celery ,stewed ,fruit ,,dinner ,bean and ,tomato ,soup ,mashed ,potatoes ,scalloped ,vegetable ,oysters ,macaroni with ,tomato ,sauce ,cracked ,wheat ,corn ,bread ,whole-,wheat ,puffs ,graham ,crackers ,stewed ,fruit ,apples or ,bananas ,,fourth ,,day ,,breakfast ,fresh ,fruit ,corn ,meal ,mush ,apple ,toast ,rye ,bread ,pop ,overs ,toasted ,wafers ,roasted ,almonds ,stewed ,fruit ,,dinner ,brown ,soup ,baked ,potatoes ,carrots with ,egg ,sauce ,mashed ,peas ,corn ,meal ,cubes with ,hot ,cream ,rye ,bread ,graham ,sticks ,stewed ,fruit ,farina ,fruit ,mold ,,fifth ,,day ,,breakfast ,fresh ,fruit ,rolled ,oats ,dry ,toast with ,hot ,cream ,corn ,puffs ,toasted ,wafers ,rye ,bread ,steamed ,figs ,stewed ,fruit ,,dinner ,cream ,pea ,soup ,boiled ,potato with ,brown ,sauce ,baked ,cabbage ,stewed ,corn ,rolled ,rye ,currant ,puffs ,toasted ,wafers ,graham ,bread ,stewed ,fruit ,date ,pudding with ,lemon ,sauce ,,sixth ,,day ,,breakfast ,fresh ,fruit ,oatmeal ,porridge ,snowflake ,toast ,zwieback ,whole-,wheat ,puffs ,crescents ,boiled ,macaroni ,baked ,apples ,stewed ,fruit ,,dinner ,corn ,soup ,steamed ,potatoes with ,cream ,sauce ,stewed ,lima ,beans ,baked ,beets ,pearl ,wheat ,vienna ,bread ,graham ,crisps ,oatmeal ,gems ,stewed ,fruit ,apple ,manioca or ,fresh ,fruit ,,sabbath ,,breakfast ,fresh ,fruit ,oatmeal ,tomato ,toast ,currant ,buns ,toasted ,wafers ,citron ,apples ,stewed ,fruit ,,dinner ,canned ,pea ,soup ,stewed ,potato ,succotash ,graham ,grits ,whole-,wheat ,bread ,toasted ,wafers ,graham ,rolls with ,fruit ,jelly ,stewed ,fruit ,bananas ,,eighth ,,week ,,first ,,day ,,breakfast ,fresh ,fruit ,plum ,porridge ,peach ,toast ,whole-,wheat ,puffs ,whole-,wheat ,bread ,granola ,toasted ,wafers ,stewed ,fruit ,,dinner ,vegetable ,soup ,potato ,rice ,scalloped ,tomatoes ,mashed ,parsnips ,boiled ,wheat ,zwieback ,whole-,wheat ,bread ,sally ,lunn ,gems ,stewed ,fruit ,oranges and ,nuts ,,second ,,day ,,breakfast ,fresh ,fruit ,rice with ,fig ,sauce ,gravy ,toast ,hoe ,cake ,toasted ,wafers ,whole-,wheat ,bread ,stewed ,fruit ,,dinner ,lima ,bean ,soup ,boiled ,potatoes ,mashed ,turnips ,canned ,green ,peas ,pearl ,barley ,fruit ,loaf ,beaten ,biscuit ,farina ,blancmange with ,fruit ,sauce ,stewed ,fruit ,,third ,,day ,,breakfast ,fresh ,fruit ,oatmeal ,banana ,toast ,corn ,puffs ,toasted ,beaten ,biscuit ,baked ,apples ,stewed ,fruit ,,dinner ,lentil and ,parsnip ,soup ,scalloped ,potato ,chopped ,cabbage ,hulled ,corn ,graham ,apple ,mash ,graham ,puffs ,fruit ,bread ,toasted ,wafers ,stewed ,fruit ,grape ,apples ,,fourth ,,day ,,breakfast ,fresh ,fruit ,brewis ,cream ,toast ,macaroni with ,cream 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,,third ,,day ,,breakfast ,fresh ,fruit ,oatmeal ,snowflake ,toast ,whole-,wheat ,puffs ,toasted ,wafers ,fruit ,bread ,baked ,apples ,stewed ,fruit ,,dinner ,corn ,soup ,cabbage ,hash ,stewed ,split ,peas ,scalloped ,tomato ,steamed ,rice ,graham ,bread ,cream ,crisps ,oatmeal ,gems ,stewed ,fruit ,prune ,dessert ,,fourth ,,day ,,breakfast ,fresh ,fruit ,rolled ,oats ,tomato ,toast ,breakfast ,rolls ,whole-,wheat ,puffs ,toasted ,wafers ,cottage ,cheese ,baked ,apples ,stewed ,fruit ,,dinner ,oatmeal ,soup ,baked ,potatoes ,succotash ,macaroni ,baked with ,granola ,farina with ,maple ,syrup ,graham ,bread ,crusts ,toasted ,wafers ,stewed ,fruit ,lemon ,apples with ,cocoanut ,sauce ,,fifth ,,day ,,breakfast ,fresh ,fruit ,rolled ,wheat ,prune ,toast ,corn ,puffs ,graham ,bread ,toasted ,wafers ,plain ,omelet ,stewed ,fruit ,,dinner ,cream ,barley ,soup ,potato ,snowballs ,baked ,turnips ,lentil ,puree with ,lemon ,browned ,rice ,graham ,crisps ,currant ,puffs ,stewed ,fruit ,corn ,meal 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,,second ,,day ,,breakfast ,fresh ,fruit ,graham ,apple ,mush ,tomato ,toast ,whole-,wheat ,puffs ,breakfast ,rolls ,roasted ,almonds ,stewed ,fruit ,,dinner ,brown ,soup ,boiled ,potatoes with ,cream ,sauce ,chopped ,cabbage ,mashed ,lentils ,pearl ,wheat with ,raisins ,graham ,bread ,toasted ,wafers ,granola ,gems ,stewed ,fruit ,apple ,custard ,,third ,,day ,,breakfast ,fresh ,fruit ,oatmeal ,lentil ,toast ,toasted ,rolls ,graham ,crackers ,currant ,puffs ,stewed ,potatoes ,cottage ,cheese ,stewed ,fruit ,,dinner ,black ,bean ,soup ,mashed ,potatoes ,canned ,green ,peas ,boiled ,macaroni ,pearl ,wheat ,oatmeal ,crisps ,whole-,wheat ,puffs ,graham ,bread ,stewed ,fruit ,cornstarch ,meringue or ,fresh ,fruit ,,fourth ,,day ,,breakfast ,fresh ,fruit ,wheat ,porridge with ,croutons ,banana ,toast ,molded ,rice with ,custard ,sauce ,whole-,wheat ,puffs ,sticks ,stewed ,fruit ,,dinner ,potato ,soup ,baked ,potatoes with ,brown ,sauce ,mashed ,turnips ,stewed ,split ,peas ,pearl ,barley with ,raisins ,whole-,wheat ,bread ,rye ,gems ,toasted ,wafers ,stewed ,fruit ,prune and ,tapioca ,pudding ,,fifth ,,day ,,breakfast ,fresh ,fruit ,rolled ,oats ,dry ,toast with ,hot ,cream ,whole-,wheat ,puffs ,breakfast ,rolls ,granola ,roasted ,almonds ,stewed ,fruit ,,dinner ,split ,pea ,soup ,creamed ,potatoes ,scalloped ,tomatoes ,chopped ,beets ,graham ,grits ,pop ,overs ,toasted ,wafers ,graham ,fruit ,bread ,stewed ,fruit ,rice ,cream ,pudding ,,sixth ,,day ,,breakfast ,fresh ,fruit ,mixed ,mush ,snowflake ,toast ,macaroni with ,tomato ,sauce ,toasted ,rolls ,fruit ,bread ,corn ,puffs ,stewed ,fruit ,,dinner ,baked ,bean ,soup ,mashed ,potato ,macaroni with ,kornlet ,stewed ,carrots ,rolled ,rye ,whole-,wheat ,bread ,mush ,rolls ,graham ,gems ,stewed ,fruit ,cornstarch ,blancmange with ,fruit ,sauce ,,sabbath ,,breakfast ,fresh ,fruit ,rolled ,oats ,prune ,toast ,graham ,raised ,biscuits ,toasted ,rolls ,steamed ,figs ,stewed ,fruit ,,dinner ,tomato ,soup with ,vermicelli 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,cabbage ,pearl ,barley ,whole-,wheat ,bread ,oatmeal ,crisps ,currant ,puffs ,egg ,sandwich ,cottage ,cheese ,stewed ,fruit ,molded ,tapioca ,,fourth ,,day ,,breakfast ,fresh ,fruit ,graham ,grits ,gravy ,toast ,whole-,wheat ,puffs ,toasted ,wafers ,granola ,lettuce ,stewed ,fruit ,,dinner ,cream ,barley ,soup ,cabbage ,hash ,asparagus ,points ,boiled ,macaroni ,browned ,rice ,graham ,bread ,sally ,lunn ,gems ,mush ,rolls ,stewed ,fruit ,fig ,pudding with ,orange ,sauce ,,fifth ,,day ,,breakfast ,fresh ,fruit ,rolled ,oats ,tomato ,toast ,macaroni with ,kornlet ,whole-,wheat ,puffs ,toasted ,rolls ,graham ,bread ,stewed ,fruit ,,dinner ,potato ,soup ,boiled ,potatoes with ,tomato ,cream ,sauce ,mashed ,peas ,spinach ,graham ,bread ,crusts ,toasted ,wafers ,rolled ,rye ,stewed ,fruit ,nuts ,,sixth ,,day ,,breakfast ,fresh ,fruit ,plum ,porridge ,snowflake ,toast ,rye ,puffs ,toasted ,wafers ,breakfast ,rolls ,almonds ,stewed ,fruit ,,dinner ,cream ,pea ,soup ,mashed ,potatoes ,lettuce 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,,breakfast ,fresh ,fruit ,rolled ,oats ,tomato toast ,macaroni with ,kornlet ,whole-,wheat ,bread ,toasted ,wafers ,rye ,gems ,stewed ,fruit ,,dinner ,plain ,rice ,soup ,mashed ,potatoes ,baked ,squash ,scalloped ,beans ,graham ,mush ,whole-,wheat ,bread ,oatmeal ,crisps ,graham ,crusts ,stewed ,fruit ,baked ,apple ,loaf ,,sabbath ,,breakfast ,fresh ,fruit ,rolled ,rye ,prune ,toast ,beaten ,biscuit ,whole-,wheat ,bread ,graham ,crackers ,grape ,apples ,stewed ,fruit ,,dinner ,lima ,bean ,soup ,mashed ,sweet ,potatoes ,scalloped ,tomato ,rice ,fruit ,bread ,beaten ,biscuit ,stewed ,fruit ,farina ,blancmange ,,forty-,,eighth ,,week ,,first ,,day ,,breakfast ,fresh ,fruit ,graham ,mash with ,dates ,blackberry ,toast ,whole-,wheat ,puffs ,fruit ,bread ,toasted ,wafers ,baked ,apples ,stewed ,fruit ,,dinner ,green ,pea ,soup ,boiled ,potato with ,cream ,sauce ,mashed ,lima ,beans ,stewed ,vegetable ,oysters ,graham ,grits ,corn ,puffs ,toasted ,wafers ,graham ,crusts ,stewed ,fruit ,rice ,custard ,pudding ,,second ,,day ,,breakfast ,baked ,chestnuts ,samp and ,milk ,vegetable ,oyster ,toast ,creamed ,potatoes ,toasted ,wafers ,graham ,bread ,whole-,wheat ,puffs ,stewed ,fruit ,,dinner ,bean and ,tomato ,soup ,mashed ,potato ,stewed ,split ,peas ,macaroni with ,egg ,cracked ,wheat ,parker ,house ,rolls ,sticks ,corn ,puffs ,stewed ,fruit ,prune ,tapioca ,,third ,,day ,,breakfast ,fresh ,fruit ,rolled ,oats ,prune ,toast ,graham ,sticks ,fruit ,loaf ,baked ,apples ,roasted ,almonds ,stewed ,fruit ,,dinner ,swiss ,potato ,soup ,baked ,potato ,boiled ,beets with ,cream ,sauce ,macaroni with ,tomato ,sauce ,rolled ,wheat ,fruit ,loaf ,rye ,gems ,toasted ,wafers ,stewed ,fruit ,baked ,apples with ,whipped ,cream ,,fourth ,,day ,,breakfast ,fresh ,fruit ,steamed ,rice ,lentil ,toast ,whole-,wheat ,puffs ,graham ,crisps ,fruit ,bread ,,dinner ,vegetable ,oyster ,soup ,mashed ,potato ,parsnips with ,egg ,sauce ,succotash ,boiled ,wheat with ,lemon ,sauce ,graham ,crisps ,beaten ,biscuit ,whole-,wheat ,puffs ,cocoanut ,blancmange ,cranberry ,jelly ,,fifth ,,day ,,breakfast ,fresh ,fruit ,oatmeal ,gruel with ,croutons ,tomato ,toast ,macaroni with ,raisins ,whole-,wheat ,puffs ,toasted ,wafers ,beaten ,biscuit ,stewed ,fruit ,baked ,apples ,,dinner ,cream ,barley ,soup ,mashed ,sweet ,potato ,mashed ,peas ,stewed ,celery ,hominy ,cream ,crisps ,corn ,cake ,graham ,bread ,stewed ,fruit ,apple ,tart ,,sixth ,,day ,,breakfast ,fresh ,fruit ,graham ,apple ,mush ,tomato ,toast ,cream ,crisps ,graham ,bread ,hominy ,gems ,baked ,apples ,stewed ,fruit ,,dinner ,cream ,pea soup ,boiled ,potato ,scalloped ,tomatoes ,mashed ,squash ,cracked ,wheat with ,raisins ,graham ,bread ,rye ,gems ,toasted ,wafers ,stewed ,fruit ,baked ,apples with ,cream ,sauce ,,sabbath ,,breakfast ,fresh ,fruit ,rice with ,raisins ,prune toast ,toasted ,wafers ,crescents ,graham ,bread ,baked ,apples ,cup ,custards ,stewed ,fruit ,,dinner ,tomato and ,macaroni ,soup ,canned ,sweet ,corn ,cold ,boiled ,beets1 ,sliced ,graham ,grits ,beaten ,biscuit ,graham ,bread ,toasted ,wafers ,stewed ,fruit ,prune ,pie ,,forty-,,ninth ,,week4 ,,first ,,day ,,breakfast ,fresh ,fruit ,graham ,mush with ,chopped ,figs ,gravy ,toast ,cream ,rolls ,corn ,gems ,baked ,chestnuts ,stewed ,fruit ,,dinner ,canned ,corn ,soup ,mashed ,potato ,chopped ,beets ,stewed ,parsnips with ,celery ,rolled ,wheat ,toasted ,rolls ,whole-,wheat ,puffs ,graham ,bread ,stewed ,fruit ,fig ,pudding with ,orange ,sauce ,,second ,,day ,,breakfast ,fresh ,fruit ,oatmeal ,cracker ,toast ,graham ,sticks ,currant ,puff ,graham ,bread ,baked ,apples ,stewed ,fruit ,,dinner ,cream ,pea ,soup ,potato ,rice ,chopped ,cabbage ,scalloped ,vegetable ,oysters ,browned ,rice ,graham ,sticks ,raised ,corn ,cake ,stewed ,fruit ,cracked ,wheat ,pudding ,,third ,,day ,,breakfast ,fresh ,fruit ,granola ,fruit ,mush ,cream ,toast ,boiled ,macaroni ,hoe ,cake ,whole-,wheat ,bread ,toasted ,wafers ,baked ,apples ,stewed ,fruit ,,dinner ,vegetable ,oyster ,soup ,steamed ,potato with ,cream ,sauce ,stewed ,corn and ,tomatoes ,mashed ,squash ,mixed ,mush ,pop ,overs ,toasted ,wafers ,cream ,rolls ,stewed ,fruit ,cornstarch ,blancmange ,,fourth ,,day ,,breakfast ,fresh ,fruit ,graham ,grits ,strawberry ,toast ,whole-,wheat ,puffs ,graham ,bread ,cream ,rolls ,baked ,chestnuts ,stewed ,fruit ,,dinner ,pea and ,tomato ,soup ,mashed ,potato ,stewed ,pumpkin ,macaroni ,baked with ,granola ,pearl ,barley ,graham ,bread ,sally ,lunn ,gems ,toasted ,rolls ,stewed ,fruit ,molded ,tapioca ,,fifth ,,day ,,breakfast ,fresh ,fruit ,graham ,mush ,tomato ,toast ,potato ,cakes ,graham ,bread ,rye ,gems ,toasted ,wafers ,stewed ,fruit ,,dinner ,tomato and ,macaroni ,soup ,potato ,snow ,stewed ,parsnips ,chopped ,turnip ,rolled ,rye ,graham ,bread ,toasted ,wafers ,graham ,crusts ,stewed ,fruit ,prune ,dessert ,,sixth ,,day ,,breakfast ,fresh ,fruit ,rolled ,oats ,gravy ,toast ,whole-,wheat ,puffs ,toasted ,wafers ,hoe ,cake ,baked ,apples ,stewed ,fruit ,,dinner ,mixed ,potato ,soup ,macaroni with ,cream ,sauce ,stewed ,beans ,scalloped ,tomato ,pearl ,wheat ,pulled ,bread ,corn ,cakes ,stewed ,fruit ,farina ,custard ,,sabbath ,,breakfast ,fresh ,fruit ,rolled ,oats ,prune ,toast ,fruit ,bread ,cream ,rolls ,toasted ,wafers ,steamed ,figs ,cup ,custard ,stewed ,fruit ,,dinner ,vegetable ,oyster ,soup ,macaroni with ,kornlet ,canned ,string ,beans ,steamed ,rice ,graham ,fruit ,bread ,cream ,rolls ,cranberry ,jelly ,fresh ,fruit ,,fiftieth ,,week4 ,,first ,,day ,,breakfast ,fresh ,fruit ,cerealine ,flakes ,baked ,potato with ,cream ,gravy ,toasted ,wafers ,whole-,wheat ,puffs ,hoe ,cake ,baked ,chestnuts ,stewed ,fruit ,,dinner ,velvet ,soup ,broiled ,potato ,succotash ,baked ,squash ,cracked ,wheat ,toasted ,rolls ,graham ,bread ,crusts ,stewed ,fruit ,rice ,cream ,pudding ,,second ,,day ,,breakfast ,fresh ,fruit ,corn ,meal ,mush ,cream ,toast ,cream ,rolls ,granola ,gems ,graham ,bread ,baked ,apples ,stewed ,fruit ,,dinner ,brown ,soup ,baked ,potato ,stewed ,celery ,mashed ,peas with ,tomato ,sauce ,graham ,grits ,french ,rolls ,rye ,bread ,toasted ,wafers ,stewed ,fruit ,apple ,snow ,,third ,,day ,,breakfast ,fresh ,fruit ,rolled ,wheat ,grape ,toast ,graham ,crisps ,rye ,bread ,graham ,puffs ,lemon ,apples ,stewed ,fruit ,,dinner ,cream ,pea ,soup ,mashed ,potato ,mashed ,parsnips ,macaroni with ,egg ,pearl ,wheat with ,raisins ,rye ,bread ,toasted ,wafers ,currant ,puffs ,stewed ,fruit ,california ,grapes ,,fourth ,,day ,,breakfast ,fresh ,fruit ,oatmeal ,tomato ,toast ,whole-,wheat ,puffs ,graham ,sticks ,corn ,cakes ,granola ,baked ,apples ,stewed ,fruit ,,dinner ,parsnip ,soup ,potato ,rice ,steamed ,squash ,baked ,beans ,cracked ,wheat ,raised ,biscuit ,toasted ,wafers ,graham ,gems ,stewed ,fruit ,farina ,blancmange with ,cranberry ,dressing ,,fifth ,,day ,,breakfast ,fresh ,fruit ,graham ,apple ,mush ,blackberry ,toast ,macaroni with ,cream ,sauce ,whole-,wheat ,puffs ,graham ,bread ,toasted ,wafers ,stewed ,fruit ,,dinner ,baked ,bean ,soup ,potato ,cakes ,scalloped ,tomatoes ,stewed ,vegetable ,oysters ,rice ,graham ,bread ,oatmeal ,crisps ,beaten ,biscuit ,stewed ,fruit ,tapioca ,jelly ,,sixth ,,day ,,breakfast ,fresh ,fruit ,rolled ,rye ,snowflake ,toast ,toasted ,wafers ,graham ,bread ,corn ,puffs ,citron ,apples ,stewed ,fruit ,,dinner ,vegetable ,oyster ,soup ,baked ,sweet ,potato ,mashed ,peas ,boiled ,beets with ,lemon ,dressing ,graham ,grits ,pulled ,bread ,graham ,crusts ,stewed ,fruit ,,sabbath ,,breakfast ,fresh ,fruit ,rice with ,fig ,sauce ,gravy ,toast ,fruit ,bread ,toasted ,wafers ,cream ,rolls ,grape ,apples ,stewed ,fruit ,,dinner ,kornlet ,soup ,mashed ,sweet ,potato ,pease ,cakes ,browned ,rice ,buns ,pulled ,bread ,cream ,rolls ,stewed ,fruit ,bananas ,,fifty-,,first ,,week ,,first ,,day ,,breakfast ,fresh ,fruit ,cerealine ,flakes ,cream ,toast ,graham ,puffs ,fruit ,bread ,toasted ,wafers ,baked ,apples ,stewed ,fruit ,,dinner ,swiss ,lentil ,soup ,boiled ,potatoes with ,cream ,sauce ,scalloped ,tomato ,stewed ,vegetable ,oysters ,pearl ,barley ,graham ,bread ,rye ,gems ,toasted ,wafers ,lemon ,apples ,stewed ,fruit ,,second ,,day ,,breakfast ,fresh ,fruit ,oatmeal ,vegetable ,oyster ,toast ,lentil ,puree ,toasted ,wafers ,corn ,puffs ,graham ,bread ,stewed ,fruit ,,dinner ,pea and ,tomato ,soup ,mashed ,potato ,mashed ,turnip ,parsnip with ,egg ,sauce ,graham ,grits ,raised ,corn ,cake ,graham ,sticks ,stewed ,fruit ,ground ,rice ,pudding ,,third ,,day ,,breakfast ,fresh ,fruit ,graham ,mush with ,raisins ,tomato ,toast ,graham ,bread ,toasted ,wafers ,whole-,wheat ,puffs ,stewed ,fruit ,,dinner ,parsnip ,soup ,baked ,potato ,mashed ,squash ,stewed ,lima ,beans ,cracked ,wheat ,graham ,bread ,cream ,crisps ,pop ,overs ,stewed ,fruit ,bread ,custard ,,fourth ,,day ,,breakfast ,fresh ,fruit ,plum ,porridge ,dry ,toast with ,hot ,cream ,whole-,wheat ,bread ,cream ,crisps ,hoe ,cake ,granola ,baked ,apples ,stewed ,fruit ,,dinner ,vermicelli ,soup ,baked ,potato with ,pease ,gravy ,boiled ,beets ,stewed ,tomatoes ,graham ,grits ,whole-,wheat ,bread ,toasted ,wafers ,beaten ,biscuit ,cranberry ,tarts ,,fifth ,,day ,,breakfast ,fresh ,fruit ,rolled ,oats ,gravy ,toast ,baked ,sweet ,potato ,whole-,wheat ,bread ,toasted ,wafers ,graham ,puffs ,stewed ,fruit ,,dinner ,tomato and ,macaroni ,soup ,baked ,potatoes with ,brown ,sauce ,mashed ,peas ,stewed ,dried ,corn ,rice ,whole-,wheat ,bread ,toasted ,wafers ,rye ,gems ,stewed ,fruit ,nuts and ,oranges ,,sixth ,,day ,,breakfast ,fresh ,fruit ,corn ,meal ,mush ,apricot ,toast ,whole-,wheat ,puffs ,toasted ,wafers ,breakfast ,rolls ,steamed ,figs ,stewed ,fruit ,,dinner ,cream ,pea ,soup ,boiled ,potato ,stewed ,carrots ,celery ,mashed ,chestnuts ,cracked ,wheat ,raised ,corn ,cake ,toasted ,wafers ,fruit ,bread ,stewed ,fruit ,rice ,cream ,pudding ,,sabbath ,,breakfast ,fresh ,fruit ,rolled ,oats ,grape ,toast ,beaten ,biscuit ,roasted ,almonds ,stewed ,fruit ,,dinner ,tomato and ,vermicelli ,soup ,boiled ,macaroni ,canned ,string ,beans ,steamed ,rice ,beaten ,biscuit ,fruit ,bread ,toasted ,wafers ,stewed ,fruit ,fresh ,fruit ,,fifty-,,second ,,week ,,first ,,day ,,breakfast ,fresh ,fruit ,plum ,porridge ,strawberry ,toast ,toasted ,wafers ,hoe ,cake ,graham ,puffs ,baked ,chestnuts ,stewed ,fruit ,,dinner ,vegetable ,oyster ,soup ,baked ,potato ,cabbage and ,tomato ,hulled ,corn or ,hominy ,graham ,grits ,whole-,wheat ,puffs ,graham ,sticks ,fruit ,bread ,stewed ,fruit ,snow ,pudding ,,second ,,day ,,breakfast ,fresh ,fruit ,corn ,meal ,mush ,tomato ,toast ,whole-,wheat ,puffs ,toasted ,wafers ,baked ,apples ,stewed ,fruit ,,dinner ,lentil ,soup ,mashed ,potato ,boiled ,macaroni ,canned ,okra and ,tomato ,corn ,bread ,graham ,puffs ,toasted ,wafers ,stewed ,fruit ,fresh ,fruit and ,nuts ,,third ,,day ,,breakfast ,fresh ,fruit ,rolled ,oats ,dry ,toast with ,hot ,cream ,currant ,puffs ,rye ,bread ,toasted ,wafers ,baked ,apples ,stewed ,fruit ,,dinner ,lima ,bean ,soup ,scalloped ,potato ,mashed ,peas ,baked ,squash ,celery ,rice with ,raisins ,rye ,bread ,graham ,crusts ,toasted ,wafers ,stewed ,fruit ,apple ,manioca ,,fourth ,,day ,,breakfast ,baked ,chestnuts ,rolled ,wheat ,gravy ,toast ,baked ,sweet ,potato with ,tomato ,sauce ,cream ,rolls ,graham ,puffs ,granola ,stewed ,fruit ,,dinner ,cream ,pea ,soup ,baked ,potato ,stewed ,tomatoes ,scalloped ,vegetable ,oysters ,graham ,grits ,graham ,bread ,toasted ,wafers ,buns ,stewed ,fruit ,apple ,tart ,,fifth ,,day ,,breakfast ,fresh ,fruit ,cracked ,wheat ,vegetable ,oyster ,toast ,graham ,bread ,crusts ,toasted ,wafers ,baked ,apples ,stewed ,fruit ,,dinner ,potato ,soup ,baked ,beans ,stewed ,parsnips ,pearl ,wheat ,graham ,bread ,currant ,puffs ,toasted ,wafers ,stewed ,fruit ,rice ,cream ,pudding ,,sixth ,,day ,,breakfast ,fresh ,fruit ,graham ,mush with ,dates ,snowflake ,toast ,graham ,bread ,toasted ,wafers ,whole-,wheat ,puffs ,baked ,apples ,stewed ,fruit ,,dinner ,black ,bean ,soup ,mashed ,potato ,kornlet and ,tomato ,macaroni baked with ,granola ,farina ,graham ,bread ,crescents ,cream ,rolls ,stewed ,fruit ,cracked ,wheat ,pudding ,,sabbath ,,breakfast ,fresh ,fruit ,rolled ,oats ,blackberry ,toast ,pulled ,bread ,buns ,beaten ,biscuit ,baked ,chestnuts ,citron ,apples ,stewed ,fruit ,,dinner ,canned ,green ,pea ,soup ,broiled ,potato ,macaroni with ,egg ,sauce ,steamed ,rice with ,raisins ,buns ,beaten ,biscuit ,toasted ,wafers ,stewed ,fruit ,farina ,pie ,,counting ,,the ,,cost4 ,the expense of the menus given will vary somewhat with the locality and the existing market prices4 ,the following analysis of several similar bills of fare used in widely different localities will serve to show something of the average cost4 ,the first of these were taken at random from the daily menus1 during the month of ,january1 of a ,michigan family of seventeen persons1 grown persons and hearty1 growing children1 none younger than six years4 ,in the estimates made of the cost of material1 wherever fractions occurred1 the next higher whole number was taken4 ,no butter was used1 a small pitcher of cream for each individual supplying its place4 ,the milk used for cooking was not counted1 since in this case most of the cream had been removed1 and its cost reckoned at the entire cost of the milk itself1 or twenty cents a quart1 allowing four quarts of milk at five cents a quart for one quart of cream4 ,,bills ,,of ,,fare4 ,,breakfast ,fresh ,apples ,toasted ,whole-,wheat ,wafers ,rolled ,wheat with ,cream ,grape ,toast ,whole-,wheat ,puffs ,toasted ,wafers ,baked ,sweet ,apples ,stewed ,prunes ,cream ,hot ,milk ,cost3 ,apples 7fresh and baked71 one half peck1 #aj;c42 one lb4 rolled wheat1 #e;c42 one and one half lbs4 zwieback for toast1 #ae;c42 one pint of canned grape pulp for toast1 #ab;c42 puffs 7for which beside milk1 three eggs at #be;c4 per doz41 and one and one half lbs4 whole-wheat flour at #e;c4 per lb4 were used71 #ad;c42 two and one half lbs4 of ,california prunes1 #cg;c42 two qts4 cream1 an amount quite sufficient for moistening the toast and supplying a small cream cup for each individual1 #dj;c42 two lbs4 of toasted whole-wheat wafers1 #bj;c4 --making the entire cost of breakfast #a4ec1 or exactly nine cents per person4 ,,dinner ,lima ,bean ,soup ,baked ,potato with ,cream ,sauce ,scalloped ,vegetable ,oysters ,graham ,grits ,whole-,wheat ,bread ,whole-,wheat ,wafers1 ,toasted ,canned ,cherries ,citron ,apples with ,whipped ,cream ,cream ,hot ,milk ,cost3 ,one and one fourth lbs4 ,lima beans1 #i;c42 one half peck of potatoes1 #ab;c42 one lb4 ,graham grits1 #e;c42 #a loaf whole-wheat bread1 #aj;c42 #b-a_/d lbs4 whole-wheat wafers1 #bc;c42 canned cherries1 #be;c42 apples and citron1 #aj;c42 #c bunches vegetable oysters1 #ae;c42 cream 7#a cup for the soup1 one for the cream sauce1 and one for whipped cream1 beside three and one fourth pints for individual use71 #ej;c42 flour and sugar for cooking1 #aj;c4 ,total1 #a4fi--;a little less than ten cents each4 ,,breakfast ,,no4 #b ,bananas ,oatmeal ,gravy ,toast ,graham ,gems ,toasted ,wafers ,apple ,sauce ,cream ,hot ,milk ,cost3 #a #a_/b doz4 bananas1 #de;c42 toast1 #ae;c42 cream for gravy1 #e;c42 material for gems 7,graham flour1 milk1 and a small portion of cream71 #h;c42 apple sauce1 #aj;c42 wafers1 #bj;c42 cream for individual use1 #cj;c42 sugar1 #e;c4 ,total1 #a4df1 or a trifle more than #h cents apiece4 ,,dinner ,,no4 #b ,tomato and ,macaroni ,soup ,boiled ,potato with ,gravy ,mashed ,peas ,pearl ,barley with ,raisins ,whole-,wheat ,bread ,toasted ,wafers ,canned ,berries ,apple ,tapioca with ,cream ,cream ,hot ,milk ,cost3 ,for the soup was required two cans of tomatoes at #aj;c4 each1 #b oz4 macaroni at #ae;c4 per lb41 and one cup of cream1 #bg;c42 #a_/b peck of potatoes1 #ab;c42 #a #a_/b lbs4 peas1 #f;c42 #a lb4 pearl barley1 #e;c42 #a_/c lb4 raisins1 #e;c42 #a_/b lb4 tapioca1 #c;c42 apples1 #bj;c42 cream1 #ej;c42 canned fruit1 #be;c42 flour and sugar1 #d;c4 ,total1 #a4gj--ten cents apiece for each member of the household4 ,the following bills of fare were used by an ,iowa family of six persons4 ,the prices given were those current in that locality in the month of ,march4 ,,breakfast ,apples ,rolled ,oats ,tomato ,toast ,toasted ,wafers ,graham ,gems ,patent ,flour ,bread ,dried ,apple ,sauce ,cream ,hot ,milk ,cost3 ,one sixth peck of apples1 #c #a_/c;c42 one third lb4 rolled oats1 #a #b_/c;c42 three fourths lb4 whole-wheat wafers1 #g #a_/b;c42 one half can tomatoes1 #e;c42 bread for table and for toast1 #aj;c42 material for gems1 #c #a_/b;c42 dried apples1 #f;c42 sugar1 #b;c42 cream and milk1 #ae;c4 ,average cost for each person1 #i #a_/b cents4 ,,dinner ,canned ,corn ,soup with ,croutons ,scalloped ,tomato ,parsnip with ,egg ,sauce ,graham ,mush ,buns ,whole-,wheat ,bread ,cup ,custard ,cream ,hot ,milk ,cost3 ,one can of corn1 #aj;c42 tomatoes 7using the half can left over from breakfast71 #e;c42 bread for the table1 for the scalloped tomatoes1 and for croutons for the soup1 #aj;c42 parsnips1 #e;c42 buns1 #e;c42 four eggs1 #f #a_/b;c42 milk and cream1 #ae;c42 sugar1 #b;c42 ,graham flour1 #a;c4 ,average cost1 #aj cents apiece4 ,the material for the bills of fare given on the next page was reckoned at prices current in a city in northern ,west ,virginia1 in the autumn1 and was for a family of six persons4 ,,breakfast ,browned ,rice ,graham ,crisps ,whole-,wheat ,puffs ,dried ,peach ,sauce ,cream ,hot ,milk ,cost3 ,one half doz4 bananas1 #aj;c42 one half lb4 rice1 #e;c42 puffs1 #e;c2 crisps #b-a_/c;c42 one lb4 dried peaches1 #h;c42 #b qts4 milk1 #aj;c42 sugar1 #a-a_/b;c4 ,total1 #db cents1 or #g cents for each individual4 ,,dinner ,tomato ,soup with ,croutons ,baked ,potatoes ,mashed ,peas ,rolled ,wheat ,whole-,wheat ,bread ,orange ,rice ,cream ,hot ,milk ,cost3 ,one half peck tomatoes1 #g-a_/b;c42 one fourth peck potatoes1 #e;c42 one half lb4 rolled wheat1 #b-a_/b;c42 one fourth loaf of bread to make croutons1 #b-a_/b;c12 whole-wheat bread1 #e;c42 one half doz4 oranges1#ab-a_/b;c42 one half lb4 rice1 #e;c42 two qts4 milk1 #aj;c4 ,total1 #fj cents1 or exactly #aj cents apiece4 ,the following four days' bills of fare1--the first two served by a ,michigan lady to her family of four persons1 the second used by an ,illinois family of eight1--although made up of much less variety1 serve to show how one may live substantially even at a very small cost4 ,,breakfast ,,no4 #a ,apples ,graham ,mush with ,dates ,toasted ,wafers ,bread ,dried ,apples ,stewed with ,cherries ,milk ,cream ,cost3 ,apples1 #d;c42 ,graham mush and dates1 #c;c42 toasted wafers1 #c;c42 bread1 #b;c42 sauce1 #c;c42 milk and cream1 #e;c4 ,total1 #bj cents1 or #e cents apiece4 ,,dinner ,,no4 #a ,baked ,potatoes with ,gravy ,mashed ,peas ,oatmeal ,blancmange ,whole-,wheat ,bread ,stewed ,fruit ,milk ,cream ,cost3 ,mashed peas1 #c;c42 baked potato and gravy1 #c;c42 whole-wheat bread1 #b;c42 milk and cream1 #e;c42 ,oatmeal ,blancmange1 #b;c42 ,sauce1 #e;c4 ,total cost1 #bj cents1 or #e cents apiece4 ,,breakfast ,,no4 #b ,apples ,graham ,grits ,zwieback ,cream ,milk ,cost3 ,apples1 #d;c42 ,graham grits1 #b;c42 ,graham gems1 #e;c42 ,zwieback1 #b;c42 cream and milk1 #e;c4 ,total1 #bj cents1 or #e cents per person4 ,,dinner ,,no4 #b ,pea and ,tomato ,soup ,scalloped ,potatoes ,graham ,rolls ,rice ,custard ,milk ,cream ,cost3 ,soup1 #d;c42 potatoes1 #a;c42 rolls #d;c42 milk and cream1 #e;c42 rice custard1 #f;c4 ,total1 #bj cents1 or #e cents each4 ,,breakfast ,,no4 #c ,baked ,apples ,graham ,grits with ,cream ,cream ,toast ,graham ,gems ,graham and ,whole-,wheat ,wafers ,stewed ,prunes ,,breakfast ,,no4 #d ,oatmeal with ,cream ,blueberry ,toast ,breakfast ,rolls ,graham and ,whole-,wheat ,wafers ,stewed ,apples ,,dinner ,,no4 #c ,bean ,soup with ,croutons ,mashed ,potatoes ,pearl ,wheat ,macaroni with ,tomato ,sauce ,oatmeal ,crackers ,patent ,flour ,bread ,fresh ,apples ,,dinner ,,no4 #d ,rice ,soup ,baked ,potatoes with ,cream ,gravy ,baked ,beans ,graham ,crackers ,whole-,wheat ,bread ,fresh ,apples ,farina with ,cream ,material necessary to furnish these four meals for eight persons1-- ,six lbs4 flour1 #ah;c42 two lbs4 crackers1 different varieties1 #bj;c42 pearl wheat1 oatmeal1 graham grits1 and farina1 one half lb4 each1 #aj;c42 one peck apples1 #cj;c42 prunes1 #aj;c42 one half lb4 rice1 #c-a_/b;c42 two lbs4 beans1 #h;c42 one can tomatoes1 #aj42 one half peck of potatoes1 #ac;c42 blueberries1 #aj;c42 eight qts4 milk1 #cb;c42 macaroni1 #e;c42 sugar1 #a-a_/b;c4 ,total1 #a4ga1 or cost to each individual1 #e-b_/c cents a meal4 ,,table ,,topics4 ,the food on which the man who would be healthy should live must be selected so as to ensure variety without excess4--,dr4 ,richardson4 ,hearty foods are those in which there is an abundance of potential energy4--,prof4 ,atwater4 ,,an ,,old-,,fashioned ,,recipe ,,for ,a ,,little ,,home ,,comfort4--,take of thought for self one part1 two parts of thought for family2 equal parts of common sense and broad intelligence1 a large modicum of the sense of fitness of things1 a heaping measure of living above what your neighbors think of you1 twice the quantity of keeping within your income1 a sprinkling of what tends to refinement and aesthetic beauty1 stirred thick with the true brand of ,christian principle1 and set it to rise4--,sel4 ,for all things have an equal right to live4 ',t is only just prerogative we have2 ,but nourish life with vegetable food1 and shun the sacrilegious taste of blood4--,ovid4 ,a ,,batch ,,of ,,dinners ,,holiday ,,dinners1 ,a ,special dinner for a holiday celebration has so long been a time-honored custom in most families1 that the majority of housewives consider it indispensable4 ,while we admire the beautiful custom of gathering one's friends and neighbors around the hospitable board1 and by no means object to a special dinner on holiday occasions1 yet we are no wise in sympathy with the indiscriminate feastings so universally indulged in at such dinners1 whereby stomachs are overloaded with a decidedly unhealthful quality of food1 to be followed by dull brains and aching heads for days to come4 ,and this is not the extent of the evil4 ,holiday feasting undoubtedly has much to do with the excessive use of intoxicants noticeable at such times4 ,tempted to overeat by the rich and highly seasoned viands which make up the bill of fare1 the heaviness resulting from a stomach thus overburdened creates a thirst not readily satisfied4 ,a person who has noted how frequently one is called upon to assuage thirst after having eaten too heartily of food on any occasion1 will hardly doubt that indigestible holiday dinners are detrimental to the cause of total abstinence4 ,then1 for the sake of health and the cause of temperance1 while an ample repast is provided1 let not the bill of fare be so lavish as to tempt to gormandizing2 and let the viands be of the most simple and wholesome character practicable1 although1 of course1 inviting4 ,as an aid in this direction1 we offer the following bills of fare2-- ,,thanksgiving ,,menus4 ,,no4 #a ,tomato ,soap with ,pasta d',italia ,stuffed ,potatoes ,canned ,asparagus ,pulp ,succotash ,celery ,graham ,grits ,fruit ,rolls ,graham ,puffs ,buns ,canned ,peaches ,pumpkin ,pie ,baked ,chestnuts ,grape ,apples ,fresh ,fruits ,,no4 #b ,vegetable ,oyster ,soup ,potato ,puff ,roasted ,sweet ,potatoes ,parsnip ,stewed with ,celery ,beet ,salad ,boiled ,wheat with ,raisins ,cream ,crisps ,whole-,wheat ,bread ,crescents with ,peach ,jelly ,canned ,fruit ,cranberry ,tarts ,almonds and ,pecans ,,holiday ,,menus4 ,,no4 #a ,canned ,corn ,soup ,mashed ,sweet ,potato ,macaroni with ,tomato ,sauce ,canned ,wax ,beans or ,cabbage ,salad ,steamed ,rice ,graham ,puffs ,fruit ,bread ,toasted ,wafers ,canned ,strawberries ,malaga ,grapes ,loaf ,cake with ,roasted ,almonds ,bananas in ,syrup ,,no4 #b ,pea and ,tomato ,soup ,ornamental ,potatoes ,scalloped ,vegetable ,oysters ,egg and ,macaroni ,farina with ,fig ,sauce ,sally ,lunn ,gems ,beaten ,biscuit ,graham ,bread ,apply ,jelly ,canned ,gooseberries ,prune ,pie with ,granola ,crust ,citron ,apples ,pop ,corn ,illustration3 ,a ,picnic ,dinner ,,picnic ,,dinners ,a picnic1 to serve its true end1 ought to be a season of healthful recreation2 but seemingly1 in the general acceptation of the term1 a picnic means an occasion for a big dinner composed of sweets and dainties1 wines1 ices1 and other delectable delicacies1 which tempt to surfeiting and excess4 ,the preparation necessary for such a dinner usually requires a great amount of extra and wearisome labor1 while the eating is very apt to leave results which quite overshadow any benefit derived from the recreative features of the occasion4 ,it is generally supposed that a picnic is something greatly conducive to health2 but where everything is thus made subservient to appetite1 it is one of the most unhygienic things imaginable4 ,the lunch basket should contain ample provision for fresh-air-sharpened appetites1 but let the food be as simple as possible1 and of not too great variety4 ,good whole-wheat or ,graham bread in some form1 with well sterilized milk and cream1 or a soup previously prepared from grains or legumes1 which can be readily heated with the aid of a small alcohol or kerosene stove1 and plenty of fruit of seasonable variety1 will constitute a very good bill of fare4 ,if cake is desirable1 let it be of a very simple kind1 like the buns or raised cake for which directions are given in another chapter4 ,beaten biscuits1 rolls1 and crisps are also serviceable for picnic dinners4 ,fruit sandwiches--made by spreading slices of light whole-wheat or ,graham bread with a little whipped cream and then with fresh fruit jam lightly sweetened1 with fig sauce or steamed figs chopped1 steamed prunes or sliced bananas--are most relishable4 ,these should be made on the ground1 just before serving1 from material previously prepared4 ,an egg sandwich may be prepared in the same manner by substituting for the fruit the hard-boiled yolks of eggs chopped with a very little of the whitest and tenderest celery1 and seasoned lightly with salt4 ,two pleasing and palatable picnic breads may be made as follows3-- ,,recipes4 ,,picnic ,,biscuit4--,prepare a dough as for ,raised ,biscuit1 page #ade1 and when thoroughly kneaded the last time1 divide1 and roll both portions to about one fourth of an inch in thickness4 ,spread one portion with stoned dates1 or figs that have been chopped or cut fine with scissors1 cover with the second portion1 and cut into fancy shapes4 ,let the biscuits rise until very light1 and bake4 ,wash the tops with milk to glace before baking4 ,,fig ,,wafers4--,rub together equal quantities of ,graham meal1 and figs that have been chopped very fine4 ,make into a dough with cold sweet cream4 ,roll thin1 cut in shape1 and bake4 ,if provision can be made for the reheating of foods1 a soup1 or grain1 macaroni with tomato sauce1 or with egg or cream sauce1 or some similar article which can be cooked at home1 transported in sealed fruit cans1 and reheated in a few moments on the grounds1 is a desirable addition to the picnic bill of fare4 ,recipes for suitable beverages for such occasions will be found in the chapter on ,beverages4 ,,school ,,lunches4 ,mothers whose children are obliged to go long distances to school1 are often greatly perplexed to know what to put up for the noonday lunch which shall be both appetizing and wholesome4 ,the conventional school lunch of white bread and butter1 sandwiches1 pickles1 mince or other rich pie1 with a variety of cake and cookies1 is scarcely better than none at all2 since on the one hand there is a deficiency of food material which can be used for the upbuilding of brains1 muscles1 and nerves2 while on the other hand it contains an abundance of material calculated to induce dyspepsia1 headache1 dullness of intellect1 and other morbid conditions4 ,left in an ante-room1 during the school session1 until1 in cold weather1 it becomes nearly frozen1 and then partaken of hurriedly1 that there may be more time for play1 is it to be wondered at that the after-dinner session drags so wearily1 and that the pupils feel sleepy1 dull1 and uninterested8 ,our brains are nourished by blood made from the food we eat2 and if it be formed of improper or unwholesome food1 the result will be a disordered organ1 incapable of first-class work4 ,again1 the extra work imposed upon the digestive organs and the liver in getting rid of the excess of fats and sugar in rich1 unwholesome foods1 continually overtaxes these organs4 ,it can hardly be doubted that a large majority of the cases of so-called overwork from which school children suffer1 are caused by violation of hygienic laws regarding food and diet rather than by an excess of brain work2 or in other words1 had the brain been properly nourished by an abundance of good1 wholesome food1 the same amount of work could have been easily accomplished with no detriment whatever4 ,whenever practicable1 children should return to their homes for the midday lunch1 since under the oversight of a wise mother there will be fewer violations of hygienic laws1 and the walk back to the school room will be far more conducive to good digestion than the violent exercise or the sports so often indulged in directly after eating4 ,when this is impracticable1 let the lunch be as simple as possible1 and not so ample as to tempt the child to overeat4 ,good whole-wheat or ,graham bread of some kind1 rolls1 crisps1 beaten biscuit1 sticks1 fruit rolls1 and wafers1 with a cup of canned fruit or a bottle of rich milk as an accompaniment1 with plenty of nice1 fresh fruits or almonds or a few stalks of celery1 is as tempting a lunch as any child need desire4 ,it would be a good plan to arrange for the heating of a portion of the milk to be sipped as a hot drink4 ,in many school rooms the ordinary heating stove will furnish means for this1 or a little alcohol stove or a heating lamp may be used for the purpose1 under the supervision of the teacher4 ,furnish the children with apples1 oranges1 bananas1 pears1 grapes1 filberts1 and almonds in place of rich pie and cake4 ,they are just as cheap as the material used for making the less wholesome sweets1 and far easier of digestion4 ,an occasional plain fruit or grain pudding1 cup custard1 or molded dessert may be substituted for variety4 ,fruit sandwiches1 or a slice of ,stewed ,fruit ,pudding prepared as directed on page #cjh are also suitable for this purpose4 ,rice prepared as directed below makes a wholesome and appetizing article for the lunch basket3-- ,,creamy ,,rice4--,put a pint of milk1 one quarter of a cup of best ,carolina rice1 a tablespoonful of sugar1 and a handful of raisins into an earthen-ware dish1 and place on the top of the range where it will heat very slowly to boiling temperature4 ,stir frequently1 so that the rice will not adhere to the bottom of the dish4 ,when boiling1 place in the oven1 and bake till the rice is tender1 which can be ascertained by dipping a spoon into one side and taking out a few grains4 ,twenty minutes will generally be sufficient4 ,much care should be used in putting up the lunch to have it as neat and dainty as possible4 ,a basket of suitable size covered with a clean white napkin is better for use than the conventional dinner pail1 in which air-tight receptacle each food is apt to savor of all the others1 making the entire contents unappetizing1 if not unwholesome4 ,,sabbath ,,dinners4 ,one of the most needed reforms in domestic life is a change to more simple meals on the ,sabbath4 ,in many households the ,sabbath is the only day in the week when all the members of the family can dine together1 and with an aim to making it the most enjoyable day of all1 the good housewife provides the most elaborate dinner of the week1 for the preparation of which she must either spend an unusual amount of time and labor the day previous or must encroach upon the sacred rest day to perform the work4 ,real enjoyment ought not to be dependent upon feasting and gustatory pleasures4 ,plain living and high thinking should be the rule at all times1 and especially upon the ,sabbath day4 ,nothing could be more conducive to indigestion and dyspepsia than this general custom of feasting on the ,sabbath4 ,the extra dishes and especial luxuries tempt to over-indulgence of appetite2 while the lack of customary exercise and the gorged condition of the stomach incident upon such hearty meals1 fosters headaches and indigestion and renders brain and mind so inactive that the participants feel too dull for meditation and study1 too sleepy to keep awake during service1 too languid for anything but dozing and lounging1 and the day that should have fostered spiritual growth is worse than thrown away4 ,nor is this all2 the evil effects of the indigestion occasioned are apt to be felt for several succeeding days1 making the children irritable and cross1 and the older members of the family nervous and impatient1--most certainly an opposite result from that which ought to follow a sacred day of rest4 ,physiologically such feasting is wrong4 ,the wear and consequent repair incident upon hard labor1 calls for an equivalent in food2 but when no labor is performed1 a very moderate allowance--is all that is necessary1 and it should be of easy digestibility4 ,let the ,sabbath meals be simple1 and served with abundant good cheer and intelligent thought as an accompaniment4 ,let as much as possible of the food be prepared and the necessary work be done the day previous1 so that the cook may have ample opportunity with the other members of the family to enjoy all ,sabbath privileges4 ,this need by no means necessitate the use of cold food nor entail a great amount of added work in preparation4 ,to illustrate1 take the following-- ,,sabbath ,,bill ,,of ,,fare4 ,,breakfast ,fresh ,fruit ,rolled ,wheat with ,cream ,prune ,toast ,whole-,wheat ,bread ,toasted ,waters ,buns ,fresh ,strawberries ,,dinner ,canned ,green ,corn ,soup ,creamed ,potato ,green ,peas ,tomato and ,macaroni ,rice ,toasted ,wafers ,beaten ,biscuit ,buns ,canned ,peaches ,fruit and ,nuts ,both the rolled wheat and rice may be prepared the day previous1 as may also the prune sauce for the toast1 the buns1 bread1 and nearly all the other foods4 ,the potatoes can be boiled and sliced1 the corn for the soup rubbed through the colander and placed in the ice chest1 the green peas boiled but not seasoned1 and the macaroni cooked and added to the tomato but not seasoned4 ,the berries may be hulled1 the nuts cracked1 and the canned fruit opened4 ,if the table is laid over night and covered with a spread to keep off dust1 a very short time will suffice for getting the ,sabbath breakfast4 ,heat the rolled wheat in the inner dish of a double boiler4 ,meanwhile moisten the toast2 and heat the prune sauce4 ,to prepare the dinner1 all that is necessary is to add to the material for soup the requisite amount of milk and seasoning1 and heat to boiling2 heat and season the peas and macaroni2 make a cream sauce and add the potatoes2 reheat the rice1 which should have been cooked by steaming after the recipe given on page #ii4 ,all may be done in half an hour1 while the table is being laid1 and with very little labor4 ,,table ,,topics4 ,,water4 ,to the days of the aged it addeth length2 ,to the might of the strong it addeth strength2 ,it freshens the heart1 it brightens the sight2 ',t is like quaffing a goblet of morning light4 --,sel4 ,it is said that ,worcester sauce was first introduced as a medicine1 the original formula having been evolved by a noted physician to disguise the assafetida which it contains1 for the benefit of a noble patient whose high living had impaired his digestion4 ,the turnpike road to people's hearts ,i find ,lies through their mouth1 or ,i mistake mankind4--,dr4 ,wolcott4 ,a good dinner sharpens wit1 while it softens the heart4--,daran4 ,small cheer and great welcome make a merry feast4--,shakespeare4 ,,index4 ,absorption #ch ,acetic acid #aai ,acetic fermentation #aai ,acorn coffee #dcc ,a fourteenth century recipe #bai ,after mealtime #dga ,aladdin cooker #ff ,albumen #bf1 #ec1 #gh1 #cfe1 #chd ,albumenized milk #dbe ,alcoholic fermentation #aai ,almond cornstarch pudding #cba cream #cba paste1 to prepare #bih sauce #ceb ,almonds #bab blanched #bab1 #bae ,alum1 how to detect in flour #aae ,ancient recipe for cooking barley #ie ,animal food #cia ,anti-fermentatives #aib ,appetite1 education of #ddi ,apple1 the #afi and bread custard #cba beverage #dcc cake #cdd charlotte #cba compote #ahh custard #cbj1 #cba custard pie #cch dessert #bii jelly #bjf jelly without sugar #bjg meringue dessert #cjj pudding1 baked #cjb rose cream #cjj sago pudding #caa ,apple sandwich #cjc shape #cad snow #cjj tapioca #cji tart #cag toast #bij toast water #dcc ,apples1 directions for serving #agi in jelly #cad sour1 raw1 digestion of #ci stewed whole #ahg sweet1 raw1 digestion of #ci with apricots #ahi with raisins #ahi ,apricots #aga ,apricot toast #bij ,arrowroot blancmange #dcg gruel #dba jelly #dcg ,artificial butter #cgc feeding #ddf foods1 digestibility of #dde human milk #ddd ,art of dining1 the #def ,asparagus #bed and peas #bee on toast #bee points #bee preparation and cooking of #bed recipes for cooking #bee soup #bgf1 #dae stewed #bef toast #bij with cream sauce #bee with egg sauce #bef ,assama #ace ,avena #ia ,avenola #dbi ,baccate fruits or berries #afh ,bacteria in gelatine #cac ,bad cookery1 evils of #df ,bad cooking the ally of intemperance #df ,bain marie #bcb1 #dfd ,baked apples #ahf1 #ahi apple loaf #cai apple pudding #cjb apple sauce #ahg apples with cream #cjj bananas #cja barley #ig bean soup #bgf beets #bdg cabbage #bej corn #bfe egg plant #bfb fish #daj milk #dcc parsnips #bdd peaches #aij pears #ahi potatoes #bce quinces #ahg sweet apple dessert #cjj sweet potatoes #bci turnips #bdb vegetables #bca ,baking #di powders #aej ,banana custard #cbb dessert #caj dessert with gelatine #cae pie #cch shortcake #cah toast #bij ,bananas #agg directions for serving #agi in syrup #cja ,barley #ie and fruit drink #dcd antiquity of #ie bread #aaj description of #ie digestibility of #if digestion of #ci fig pudding #cjb fruit pudding #cjb general suggestions for cooking #if grain1 structure of #if gruel #dbb lemonade #dcc meal in the time of ,charles ,i #if milk #dcd milk for infants #ddc nutritive value of #if patent #if pearl #if pot #if recipes for cooking #ig ,scotch milled #if soup #dae used for bread making #if ,batter for bread1 test for lightness of #abi pudding #ccb ,beans #bbb boiled in a bag #bbc green1 description of #bfd green1 recipes for cooking #bfg ,lima #bfg pod1 digestion of #ci preparation and cooking of #bbb recipes for cooking #bbc shelled #bfg string #bfg time required for cooking #bbc time required for digestion #bbb ,bean and corn soup #bgf and hominy soup #bgf and potato soup #bgf and tomato soup #bgg ,bean gems #afj ,beaten biscuit #afa ,beating #ee ,beaumont's experiments #bi ,beef1 broiled #cii broth and oatmeal comparative food value of #cib digestion of #ci economy and adaptability in selection of #cih jerked #cid juice #dbg liver of #cib recipes for cooking #cii selection of #cic smothered #djj soups #daa stewed #djj tea #dc1 #dbf1 #dbg tea and egg #dbg tea in bottles #dbg tea1 nutritive value of #dbf ,beet coffee #cfj greens #bdg hash #bdg salad or chopped beets #bdh sugar #bf ,beets #bdf baked #bdg preparation and cooking of #bdf recipes for cooking #bdg stewed #bdh with potatoes #bdg ,berries #ahi ,berry shortcake #cah toast #bia ,beverages #ceg cold1 recipes for #cfa for the sick1 recipes for #dcc from fruit juices for the sick #dcb recipes for #cfj ,bile #cf ,bills of fare for #eb weeks #dhg-ech ,bills of fare #ddj ,birds baked in sweet potatoes #djf ,black bean soup #bgg ,blackberry1 the #agf beverage #cfa cornstarch pudding #cjc mush #bic syrup #baj tapioca #caj ,blackberries1 directions for serving #aha ,boiled apples with syrup #ahh ,boiled beans #bbc beets #bdh cabbage #bej carrots #bdf cauliflower #bea custard #cbb custard bread pudding #cbb leg of mutton #dja macaroni #ajf parsnips #bdd potatoes in jackets #bce potatoes without skins #bce potato yeast #ada rice #ii rice1 digestion of #ih sweet potatoes #bci turnips #bda wheat #hg ,boiling #ea1 #cie of vegetables #bca violent1 result of #ea ,bottled beef tea #dbg ,bran stock #bgg ,brass utensils #eh ,bray #aji ,brazil nuts #bac ,bread and apricot pudding #cbc and fig pudding #cbc and fruit custard #ccb articles from which prepared #aaj care after baking #acf corn #adf corn1 digestion of #ci custard1 steamed #ccc custard pudding #ccb dryness of #acc early forms of #aji entire wheat #aab1 #ach for the sick #dcf ,graham #ach heavy1 cause of #aee how to knead #acb keeping of #acg perfectly risen #acj to detect alum in #aaf to detect whiting in #aaf in desserts #big fermented #aah flour1 amount of required #abf made light with air #aeb making1 chemistry of #aaf materials1 how to combine #abe milk #adb moldy #big necessary qualities of #aaa of mulberries #aaj overfermentation of #abj pans #acd pie #cch pulled #adc rye #add sour #acj1 #big stale #ach stale1 use of #dec steamed #adj test of #adj the rising of #abi unfermented1 general directions for making #aeb unfermented1 time required for baking #aee unleavened #aag ,vienna #adb water #adb white1 injurious effects of #aaa whole-wheat #ach1 #adc whole-wheat1 proportion of phosphates in #aab ,breads1 fermented #adb ,breadstuffs and bread-making #aji ,breakfast dishes #bhg miscellaneous #bic ,breakfast1 grains for #hd rolls #afj ,breakfasts and dinners1 a year's #dha the ideal #bhh use of fruits for #bhh ,breaking bread #aaj ,brewis #bic ,broccoli #bea recipes #bea ,broiled beef #cii ,broiled birds #djf fish #daj mutton chop #dja potato #bch steak #dcj ,broiling #di1 #cig ,brose #ic ,broth panada #dbh vegetable #dbh ,brown ,betty #cje bread #adf sauce #cea soup #bgg ,browned cauliflower #beb flour in soups #bgd mush #ajc parsnips #bdd rice #ajj sweet potatoes #bdj ,budrum #ic ,buns1 plain #cdc ,butter #cfd1 #cgj absorbent properties of #cgf artificial #cgc digestion of #ci emulsified #cgh ,french #cgh good1 test for #cgb in ancient times #cgc in bread #abg keeping qualities of #cge making #cgd ,butterine #cgc ,buttermilk1 composition of #cgj ,butternut #bad ,butter-oil #cgc ,cabbage1 description of #bdh baked #bej boiled #bej digestion of #ci hash #bej preparation and cooking of #bdi recipes for cooking #bej salad #bej with celery #bej with tomatoes #bej ,cake1 general directions for making #cdc heat required for baking #cdd icing for #cdf made light with yeast #cdd recipes for making #cdd ,calves' brains #cib ,candies #ddi ,cane sugar #bf ,canned corn soup #bgh green pea soup #bgh ,canning fruit #aic utensils #aig ,caramel coffee #cfj custard #cbc for coloring soup brown #dae sauce #ceb ,carrots #bde digestibility of #bde pie #cch pudding #cbc recipes for cooking #bdf soup #bgh ,carrots boiled #bdf preparation and cooking #bde stewed #bdf with egg sauce #bdf ,casein #bf1 #gh1 #cfe1 #cgb ,cauliflower #bea and broccoli1 preparation and cooking #bea recipes for cooking #bea with egg sauce #beb with tomato sauce #beb ,celery #bec and potato hash #bed recipes for cooking #bec sauce #ceb soup #bgh to keep fresh #bec with tomato sauce #bed ,cellar #gj floor #gj need of frequent whitewashing #gj ventilation of #gj walls #gj ,cereals #gh ,charcoal #dg ,cheese #cgf cottage #cgg ,chinese #bah ,cherry1 the #aga jelly #bjg tart #cah toast #bia ,cherries #ahi direction for serving #agi to can #bjb ,chicken #dcj broth #dbg jelly #dcj panada #dbh ,china closet #fg1 #deg the care of #dgg ,chinese soup strainer #bgc ,chestnut1 the #bad bread #aaj soup #bgh ,chestnuts1 boiled #bae mashed #bae ,chocolate #cei ,chopped beets #bdh cabbage #bej turnips #bdb ,cinders1 use of #di ,citric acid #afe ,citron #agc apples #ahf ,clams #dji ,clear dessert #cae ,clearing the table #dga ,clear jelly1 to make #bje ,clotted cream #cgg ,coal #dg ,coarse hominy #ajd ,cobnut #bad ,cocoa #cei ,cocoanut1 the #bac and cornstarch blancmange #cjc cornstarch pudding #cbc custard #cbc custard cake #cde flavor #bih pie #cch sauce #ceb rice custard #cbd ,coffee #cei ,coke #dg ,colander1 use of in the preparation of soups #bgc ,combination soup #bge1 #bgi ,compartment sink #fh1 #fi ,compote of apples #ahh ,compound stock #dad ,compressed yeast #abb ,condiments #bi in cookery #df ,condensed milk #cfi ,cooked fruit #ahe ,cookery #de ,cooking of grains #ha utensils #ef ,copper utensils #eh ,cornaro1 experiences of #dda ,corn #aja and chicken #djf and tomatoes canned #bfi bread1 digestion of #ci cake #adg cakes #bfe canned #bfh digestibility of #aja dodgers #aeh1 #aei dried #bff keeping qualities of #ajb lob #ajb mush rolls #afj pudding #bfe puffs #aeh roasted green #bfe stewed green #bff ,corn meal #ajb and fig pudding #cbd crust #ccg cubes #ajc mush #ajc mush with fruit #ajc pudding #cbd recipes for cooking #ajc suggestions for cooking #ajb ,cornstarch blancmange #cjc fruit mold #cjc1 #cjd meringue #cbd pudding1 plain #cbh with raisins #cjc with apples #cjc ,cottage cheese #cgg ,cows' milk1 analysis of #cfd milk1 prepared for infants #ddc ,crab apples1 to can #bjc ,crab apple jelly #bjg ,cracked potatoes #bcf wheat #hf1 #hg wheat pudding #cjd1 #cbd ,cranberry1 the #age drink #dcd jelly #bjg pie #cci ,cranberries1 to keep #ahd and sweet apples #aij with raisins #aij ,cream #cfd1 #cgj barley soup #bgi cake #cde composition of #cgj corn cakes #aei crisps #afa digestibility of #cgj filling #ccg for shortcake #cai ,graham rolls #afj or white sauce #cea pea soup #bgi pie #cci sauce #ceb temperature for raising #cfh toast #bia toast with poached eggs #bia use of in soups #bgd wholesomeness of #cga ,creamed parsnips #bdd potatoes #bcg turnips #bdb ,creamery #cga ,creamy rice #edh ,crescents #ade ,crust coffee #dcd ,crusts #aeg ,croutons #dec ,cucumber1 description of #bfc the serving of #bfc ,cupboards #fb ,cupboard ventilation #fb ,cup custard #cbj1 #cbe ,currantade #dcd ,currant jelly #dcg puffs #aeg ,custard1 boiled #cbb in cups #cbj plain #cbh puddings #cai pudding1 importance of slow cooking of #cai puddings1 recipes for cooking #cbj sauce #cec snowball #cca steamed #ccj tapioca #cca ,cut-glass ware #dgf ,cymling #beh description of #beh preparation and cooking of #beh ,date1 the #agb bread #adf pudding #ccc ,decaying vegetables in cellar #gj ,delicate cup cake #cde ,description of ,indian corn #aja ,desserts #bif fruits1 recipes for #bii for the sick #dcg general directions for preparation of #big made of fruit1 grains1 bread1 etc41 recipes for #cjb made with1 gelatine1 recipes for #cad molded #bic objections to #bif with crusts1 recipes for #cag with manioca #cab with sago #caa1 #cab with tapioca1 recipes for #cji with tapioca #cji ,devonshire cream #cgg ,dextrine #gh ,diabetic biscuit #dcf ,diastase#hf ,diet of the pyramid builders #bah for older children #ddg for the young #ddb simplicity in #da ,digestion deferred by the use of fried foods #ed hygiene of #dj in stomach #cg intestinal #ch liver #ci ,salivary #cg time required for #ci ,digestive apparatus #ce fluids1 uses of #ch ,dining1 the art of #def ,dining room1 the #def furnishing of #def temperature of #dfi ventilation of #deg ,dinners1 a batch of #edc holiday #edc ,dinner parties1 invitations for #dfg suggestions concerning #dff ,diseased animal food #cij ,disease germs in meat #cia ,dish closet1 utensils for #fg ,dish drainer #fh ,dishing up #dfc ,dishes1 washing the #dgb ,dish mop #dge towel rack #gd ,double boiler #ec1 #ha in the preparation of gravies #cea in the preparation of gruels #dba substitute for #ha ,double broth #dad ,dough #aag kneading the #aca ,drafts and dampers1 management of #di ,draining dishes #dge ,drain pipes #fd ,dried apple pie #cci apple pie with raisins #cci apples with other dried fruit #aia apples #aij apricot pie #cci apricots and peaches #aia pears #aia ,drinks and delicacies for the sick #dcb ,dropped eggs #chf ,drupaceous fruits #afh ,dry granola #bic ,drying fruit #baa ,drying towels #dge ,dry toast with hot cream #bib ,duck1 digestion of #ci ,eating between meals #ddi hastily #dj too much #db when tired #db ,effects of cooking fat #ec ,egg gruel #dbb lemonade #dcd panada #dbi plant1 description of #bfb sauce #ceb1 #cec ,egg ,cream #dcd ,eggs and macaroni #ajg composition of #chj digestion of #ci for the sick1 recipes for #dca for use in desserts #big how to choose #cha how to keep #chb in cream #chf in shell #chd in sunshine #che micro-organisms in #cha poached #chf poached in tomatoes #che recipes for cooking #chd stale #big test for #cha to beat #chc use of in unfermented breads #aed ,evaporation #ed ,evaporated peach sauce #aia ,extension strainer #dba ,fancy omelets #chg ,farina #hh1 #hi blancmange #cjd custard #cbe fruit mold #cjd molded #hi nutritive value of #hi pie #cci pudding #cbe recipes for cooking of #hi with fig sauce #hi with fresh fruit #hi ,fat1 decomposition by the action of heat #ed ,fats #bf effects of cooking upon #ec ,fatty matter #db ,fermentation #aah the different stages of #aai temperature for #aba the process of #aah ,fermentative agents #abj ,fermented breads #adb recipes for #adb ,fibrin #bf1 #gh ,field corn #aja ,fig1 the #agf layer cake #cde pudding1 steamed #ccc ,filbert1 the #bad ,filters #fi ,fine hominy or grits #ajd ,fires1 care of #dh ,fish #djh as a brain-food #djh baked #daj best method for cooking #daj boiled #daj broiled #daj how to select and prepare #dji parasites in #djh recipes for cooking #daj ,flavoring suggestions for #bih ,flaxseed tea #dcd ,floated egg #dca ,floating island #cbe ,floors1 kitchen #fa ,flour1 to keep #aae absorbent quality of #abf adulteration of1 how to select #aaf deleterious adulteration of #aae entire wheat #aad ,graham1 how to test #aad gruel #dbb how to select #aac measuring of #ee ,flummery #ic ,foam omelets #chg ,foamy sauce #cec ,food amount required #db apologies for #dfi ,food elements #be changes in by cooking #de correct proportion of in wheat #gi deficiency of #dc excess of #db nitrogenous1 subject to rapid decomposition #aah proportions of #bh uses of #bg ,food for infants #ddd for infants1 quantity of #dde for the aged and the very young #dci for the aged1 requirements for #dci for the sick #dah for the sick1 to heat #dbj for the sick1 utensils for the preparation of #dbj mucilaginous1 excellent in gastro-enteritis #ddd ,foods #ce adding to boiling liquids #ed combinations of #bh1 #dc digestion of #ce effects of hard and soft water upon #eb ,fowl1 broiled #djf to stuff #djf to truss #dje ,fowls1 digestion of #ci ,fragments and left-over food #deb ,french butter #cgh rolls #ade ,fresh fruit compote #cja fruit pie #ccf ,fried foods for breakfast #bhg ,frosted fruit #aha ,frozen fish #daj ,fruit #afd acids #afe beverage #cfa cake #cdf canned1 selection of #aic canned1 the storing of #aih canned1 to open #aii canned1 to sterilize #aic canning1 causes of failure in #aih canning of #aic cans1 to test #aic cause of decay #aib cellar1 the #ahd cooking of for jelly #bjd crackers #afb custard #cbe dessert #bii directions for picking and handling #ahb directions for serving #agi dried1 for cake #cdc foam dessert #cae for the sick #dcb for the table #agh general directions for cooking #ahe how to keep fresh #ahb ices #baa jelly #bjd jelly cake #cde jelly1 recipes for #bjf jelly1 storing of #bjf jelly1 straining the juice for #bjd jelly1 time required for boiling juice #bje juices for the sick #dcb juices1 recipes for #bji loaf #adb loaf with ,graham or whole-wheat flour #adf or vegetables in tin cans #aii pie #cci pudding #cje rolls #adb1 #afa sandwich #ede sauce #ced shape #cae shortcake #cah sugar #bf syrup #baj tapioca #caj the storing of #ahc the circulation of juice in #agh the preservation of #aib to cook for canning #aid use of spices with #ahe ,fruits1 analysis of #aff at the beginning of a meal #afh dried #bih drying of #baa for breakfast #bhh in jelly #bjh kinds most easily digested #afe recipes for cooking #ahf stale #afg structure of #afe their value as nutrients #afe ,frumenty #hg1 #bic ,frying #ec ,fuel #dg economical use of #dh waste of #ea ,galvanized iron ware #eg ,game1 suggestions for selection of #djc ,garbage #dgi ,gasoline and gas #dg ,gastric juice #cf ,geese and ducks1 suggestions for selection of #djd ,gelatine1 a culture medium #cac custard #cae nutritive value of #cac preparation of for deserts #cad ,gem irons #aeb irons1 filling of #aef ,germs in stale fruits #afg in the fermentation of bread #abj ,glass1 care of #dgf utensils #dgg ,glucose #bf ,gluten #gh custard #dca cream #dbb gruel #dbb meal custard #dca meal gems #dcf meal gruel #dbb mush #dbi ,gofio #ie ,gold and silver cake #cdf ,gooseberry #agd tart #cah ,gooseberries1 directions for serving #agi to can #bjj ,graham apple mush #ij bread #aci1 #add crisps #afa flour #hh1 #aac gems #aeg grits #hi grits gruel #dbc grits1 how manufactured #hh grits1 nutritive value of #hi grits pudding #cbe gruel #dbb mush #ij mush with dates #ij puffs #aef1 #aeg rolls #afj salt-rising bread #adg ,grain and fruit diet for the aged #ddj ,grains #gh an economical food and liquids employed for cooking #hb composition of #gh digestibility of #gh for the sick #dbi for breakfast #hd importance of variety and use of #gi insalivation of #hj in soups #bgd insufficiently cooked not easily digested #ha left over #ded nutritive value of #gh suggestions for cooking #ha use of by other nationalities #gi use of condiments with #gi ,granite ware #eg utensils1 to clean #dgd ,granola #dbi crust #ccg fruit mush #ia gems #aei mush #ia peach mush #ia ,granular corn meal #ajb ,grape apples #cja fruit1 the #agc beverage #cfa jelly #bjh jelly pie #cdj juice #bji sugar #bf tart #cch toast #bib ,grapes1 to keep #ahd directions for serving #ahj ,gravy toast #bia ,gravies and sauces #cej and sauces for vegetables1 recipes for #cea to flavor #cea ,green bean soup #bhj beans1 preparation and cooking of #bfd corn #bfd corn1 boiled #bfe corn preparation and cooking of1 recipes #bfd1 #bfe corn soup pea soup #bhj peas1 dried #bbb peas1 preparation and cooking of #bfd ,ground air #gj ,ground rice pudding #cbf ,gruel1 barley #dbb egg #dbb flour #dbb gluten meal #dbb ,graham #dbb ,indian meal #dbc lemon oatmeal #djc milk oatmeal #dbc oatmeal #dbd of prepared flour #dbc peptonized gluten #dbd raisin #dbd strainer #dba ,gruels #dbj recipes for #dba ,gum arabic water #dce ,hasty pudding #ajb ,hazelnut1 the #bad ,hickory nut1 the #bad ,hoecake #aci ,holiday dinners #edc feasting #edc menus #edd ,homemade macaroni #ajf ,hominy #ajb1 #ajd gems #aeh ,honey #bf ,hop yeast #ada ,hot butter toast #dai lemonade #dce milk #cgf1 #dbe water #dce ,household workshop #fj ,iced milk #ceg tea #ceg water #ceg ,ice in refrigerator #fh ,icelandic bread #aaj ,iceland moss blancmange #dcg moss jelly #dcg ,imperial rolls #ade ,indian corn #aja ,indian meal gruel #dbc ,indigestion caused by bad cooking #df ,infants' food #ddd ,intestinal digestion #ch juice #cf ,invalid food #dbf ,irish moss lemonade #dce potatoes #bcc ,iron rust #eg utensils #eg ,ivory handles #dgg ,jam pudding #cje ,japanned goods #dgg ,jellied oatmeal #id ,jelly1 apple #bjf cherry #bjg crab apple #bjg cranberry #bjg custard pie #cdj for the sick #dai1 #dcg grape #bjh orange #bjh pear #bjh plum #bjh producing principle #afe quince #bjh with fruit #caf ,julienne soup #dae ,junket #dbe ,keeping fresh fruit #ahb ,kerosene oil #dg ,kitchen brushes #ge1 #gf clock #fb conveniences #gj drain pipes #fd floor #fa flowers in #fb furnishing #fa furniture #fb good sized one #fa location of #fj plumbing #fd refuse #fd sanitary #fa sink1 best material for #fd slate #fc table #fc utensils #ff ventilation #fa woodwork #fb ,kneading #ee1 #aca table #gd ,kornlet and tomato soup #bhj soup #bhj ,koumiss #dbe ,lamb #djb comparative nutritive value of #cib ,layer pudding #caf ,lead-adulterated tin #eg test of #eh ,leaven #aba ,left-over foods1 care of #dec fragments in soup #bge ,legumes #bag composition of #bag digestibility of #bah green #bai suggestions for cooking #cai value as strength producers #bah ,legumin #bag ,lemon1 the #agc ,lemonade #cfb ,lemon apples #ahg cornstarch pudding #cbf drill #gb filling #cch flavor #bii jelly #caf meringue custard #cdj oatmeal gruel #dbc pie #cdj pudding #cbf pudding sauce #ced shortcake #cah syrup #baj ,lemons and oranges1 to keep #ahd ,lentil and parsnip soup #bha gravy with rice #bbf ,lentil meal #bbe puree #bbf soup #bha toast #bib ,lentils1 description of #bbe mashed with beans #bbf recipes for cooking #bbf ,lettuce #bef to clean #bcj to serve #beg ,lignite #dg ,lima bean soup #bha ,lime1 the #agc ,liquid1 quantity required for bread making #abf ,liquid yeast #adj ,liquids best suited for cooking #ea ,liver digestion #ci ,loaf cake #cdg ,loaf1 size of #acc ,lobsters #dji ,love apple #bfj ,luncheon1 cold1 provision for #ede ,macaroni #aje boiled #ajf description of #aje in soups #bgd pudding #cbf recipes for cooking #ajf soup #bha1 #daf to select #aje to prepare and cook #ajf to keep #aje with cream sauce #ajf with kornlet #bid with granola #ajf with raisins #bic with tomato sauce #ajf ,maize #aja meal #ajb ,mallic acid #afe ,manioca #cji with fruit #cab ,maple sugar #bf ,mashed cabbage #bej beans #bbd peas #bba parsnips #bdd potatoes #bcf sweet potatoes #bdj ,mashed turnips #bdc ,mastication #cg ,materials1 mixing of #ee ,meals1 drinking at #da eating between #da service of #dfd ,measures and weights1 comparative table of #ee ,measuring #ed dry materials #ee flour #ee liquids #ee salt #ee sugar #ee ,meat broth #dbf diseased #cij extracts #dc for children #ddh importance of simple cooking of #cib nutritive value of #chi pies #cib preparation and cooking of #cie preservation of #cid soup1 recipes for #dae soup1 preparation and cooking of #dab soup #daj selection of #cic ,meats for the sick1 recipes for #dcj left over #ded ,melon1 the #agf directions for serving #ahj ,menu cards #dfh ,metate #adh ,micro-organisms in gelatine #cac ,milk1 absorbent properties of #cfg adulteration of #cfe albumenized #dbe and contagious diseases #cff and lime water #dbe baked #dcc bread #abg bread with white flour #adb care of #cfg composition of #cfd condensed #cfi cream and butter #cfd diet #dbe diet for the young #ddb digestion of #ci dishes1 washing of #cfg diseased #cfe for cooking purposes #eb hot #cgf1 #dbe left over #dee oatmeal gruel #dbc panada #dbi porridge #dbc preparations of #dbe recipes for #cgf1 #dbe sugar #bf to sterilize for immediate use #cfh to sterilize to keep #cfi use of in soups #bgd utensils for keeping #cff yeast bread #adg ,minced chicken #dcj steak #dcj ,mineral elements #bf1 #gh soap #dgg ,miss ,b's salt-rising bread #adc ,mixed lemonade #cfb fruits1 to can #bjb mush #id vegetable broths #dbh ,mock cream #ced ,molasses sauce #ced ,molded farina #hi rice1 or snow balls #cbg tapioca with fruit #caj wheat #hh ,mrs4 ,t's caramel coffee #cfj ,mulberry1 the #agf ,mush1 rye #aja ,mutton broth #dbh chop #dcj chops1 stewed #djb comparative nutritive value of #cib digestion of #ci recipes for cooking #dja rules for selection of #cic stewed #djb ,new potatoes #bcf ,nitrogenous elements1 importance in dietary for children #ddh ,nursing bottles #ddg ,nuts #bab recipes for serving #bae to keep fresh #bae ,oatcakes #ib ,oatmeal blancmange #id bread #adg character of #ib crisps #afb drink #cfb for children #ic fruit mush #id gems #aei gruel #dbd in soups #bgd mush #id porridge #ie preparation and cooking of #ic proportion of nitrogenous element in #ib recipes for cooking of #id soup #bha time required for the digestion of #ic with apple #ie ,oat1 the #ia ancient use of #ia a staple article of diet with the ,scotch peasantry #ia description of #ia ,dr4 ,johnson's definition of #ib how prepared for food #ib nutritive value of #ia ,oil and gas stoves #ie ,oleomargarine #cgc ,olive1 the #aga ,omelet1 foam #chg plain #chg soft #chh ,omelets1 fancy #chg recipes for making #chg ,one-crust peach pie #cda ,onions #bfg ,orangeade #cfb1 #dce ,oranges and apples #aij cake #cdf custard #cbg dessert #caf directions for serving #ahj flavor #bii float #cbg in jelly #cag pie #bjh1 #cag pudding #cda rice #ajj sauce #ced syrup #baj whey #dcg ,ornamental potatoes #bch ,oven1 heat of for baking unfermented bread #aec proper temperature of #acd test for heating of #ej1 #acf thermometer #ej ,oysters #dji digestion of #ci ,paddy fields #ih ,paint for kitchen walls #fb ,panada1 recipes for #dbh ,pan broiled steak #cii ,pantry1 the #fg ,parched grain coffee #cfj ,parker ,house rolls #ade ,parsnip beer #bdc boiled #bdd boiled1 digestion of #ci browned #bdd creamed #bdd description of #bdc mashed #bdd preparation and cooking of #bdc recipes for cooking of #bdd soup #bha1 #bhb stewed #bde stewed with celery #cde with cream sauce #bdd with egg sauce #bdd with potato #bde ,partridges #djd1 #djf to dress #djd ,passover bread #adh ,pasta d',italia #aje ,pastry and cake #ccc indigestibility of #ccd ,paste for pies #ccf for tart shells #ccg ,pates #cib ,patent barley #if ,pea and tomato soup #bhb ,peach1 the #agj cream #cja custard pie #cda digestion of #ci jelly #bjh mush #bid meringue #cbg sauce #cee tapioca #caa toast #bib ,peaches #ahi and cream1 directions for serving #ahj and pears1 directions for serving #ahj to can #bja ,peanut bread #aaj the1 or ground nut #bad ,pear1 the #agj ,pearl barley #if barley with lemon sauce #ig barley with raisins #ig wheat #hg ,pearled wheats #hf ,pears1 to can #bja ,peas bainock #bbj cake #bba canned #bfi description of #bbj gravy #ceb green1 description of #bfd green1 recipes for cooking of #bff pudding #bbj puree #bba recipes for cooking #bba sausage #bba stewed #bff the history #bbj ,pecan1 the #bad ,pectic acid #afe ,pemmican #cid ,peptonized gruel #dbd milk for infants #dbf ,percolater holder #gc ,perforated sheet iron pans for rolls #aeb ,phosphates in wheat #hf ,picnic biscuit #edf dinners #ede pudding #cbg ,pie1 fresh fruit #ccf crust1 raised #cai with one crust #cce ,pies1 general suggestions for making #ccd paste for #ccf recipes for making #ccf ,pigeons #djf to select #djd ,pineapple1 the #agh beverage #cfb cake #cdg directions for serving #ahj lemonade #cfb tapioca #cdg ,pineapples1 to cane #bjc ,pink dinners #dfh lemonade #cfb ,pippins and quinces #ahg ,plain cornstarch pudding #cbh custard #cbh fruit pudding #cje omelets #chg pudding sauce #cee rice soup #bhb ,plaster of ,paris in flour #aaf ,plum1 the #agj jelly #bjh porridge #ij ,plums #ahi to can #bjb with sweet apples #bjb ,poached eggs with cream sauce #chf ,poisonous mussels #dji substances produced in fried foods #ed ,polenta #ajb ,pomaceous fruits #afh ,pomegranate1 the #agd ,pop corn #aja1 #ajd pudding #ccj ,popovers #aei ,porcelain-lined utensils1 to wash #dgd ware #eg ,pork1 digestion of #ci ,porridge1 milk #dbc ,potato and rice soup #bhb and vermicelli soup #bhc bread #adc bread with whole-wheat flour #add browned #bch cake with egg #bcg cake #bcg chemistry of cooking #bcc cooked in jackets #bcd digestion of #ci frozen #bcc hash #bdj ,irish1 description of #bcc paring of #bcd preparation and cooking of #bcd recipes for cooking of #bce snowballs #bcg soup #bhb sprouts1 poisonous #bci stewed with celery #bcg structure of #bcc sweet1 preparation and cooking of #bch1 #bci yeast in bread making #adj ,pot barley #if roast lamb #dja ,poultry and game #djb and game1 recipes for cooking #djf less stimulating than game #djb suggestions for selecting #djc ,preparation of mushes with meal or flour #hc ,prepared food for infants #ddd ,prune1 the #aga marmalade #aia pie #cda pudding #cje1 #cbh toast #bib whip #cbh ,prunes #aia ,pulled bread #adc ,pulp succotash #bbd ,pumice stone #dgg ,pumpkin #bei baked #bfj canned #bfi dried #bfj pie #cdb pie without eggs #cdb recipes for cooking of #bfj stewed #bfj ,puree with chicken #daf ,putrefactive fermentation #aai ,quails #djf ,quantity of food for the aged #dda ,quince1 the #agj jelly #bjh ,radish #bef description of #beg ,radishes1 to serve #beg ,raised biscuit #ade corn bread #adf pie crust #cai ,raisin gruel #dbd panada #dbi ,range ventilator #fa ,raspberries1 blackberries and other small fruits #bjj directions for serving #aha ,raspberry1 the #agf manioca mold #cab ,raw eggs #dca potato yeast #adj ,recipes for canning fruit #bjj for cooking rye #aja for steamed pudding #ccb for unfermented bread #aef for yeast #adj ,red rice mold #cjg sago mold #caa sauce #cee ,refrigerator #fh ,rice and fruit dessert #cjg and strawberry dessert #cjh and stewed apple dessert #cjg and tapioca pudding #cjg and apple custard pudding #cbi balls #ccc best methods of cooking #ii cream pudding #cjf custard pudding #cbi description of #ig digestibility of #ig digestion of #ci division in food elements #ih dumpling #cjf fruit dessert #cjf flour #ih flour mold #cjg history of #ig kernel1 structure of #ih meringue #cje preparation and cooking of #ii pudding with raisins #ih recipes for cooking of #cbi requisites for cultivation of #cjf snow #cbi snowball #cjf snow with jelly #cbi soup #dae time required for digestion of #ih to clean #ii water #dbd with eggs #cbi with fig sauce #ii with lemon #bid with peaches #ajj with raisins #ajj ,roast beef #cii chicken #djf mutton #dja turkey #djg ,roasted potatoes #bce sweet potatoes #bdj ,roasting #di1 #cig ,rochelle salts #aea ,roll1 fruit #adb ,rolled oats #ie rye #aja wheat #hf1 #hg ,rolls #ade ,rose cream #cee ,rough rice #ih ,rust1 to remove #dgg ,rye1 appearance of #ajj bread #add description of #ajj flour #ajj meal #ajj nutritive value of #ajj puffs #aeg ,sabbath bill of fare #edi dinners #edh ,sago and fruit custard pudding #ccj and potato soup #bhc custard pudding #ccj digestion of #ci fruit pudding #cab pudding #cab sauce #cee soup #dae ,saleratus #adi ,salicylic acid1 in fruit #aib ,saliva1 the #cf ,sally ,lunn gems #aeh ,salmon1 digestion of #ci ,salsify1 description of #bfc preparation and cooking of #bfc recipes for cooking of #bfd ,salted fish #dji ,salted meats #cid ,salt1 measuring of #ee ,samp #ajc ,sanitary customs among the ,jews #cij ,sauce for desserts and puddings1 recipes for #ceb ,sauteing #ec ,scalloped beans #bbc cauliflower #beb egg plant #bfb potatoes #bcg turnips #bdb vegetable oyster #bfd ,scallops #dji ,school lunches #edf ,scientific cookery1 principles of #dg ,scotch broth #bhc milled barley #if ,scrambled eggs #chf ,scraped steak #dcj ,sea kale #bef ,sea moss #cji blancmange #cab ,seasonings #ca ,semolina #aje ,setting the sponge #abd ,shaken milk #cgh ,sheep's kidneys #cib ,shell fish #dji ,sherbet #cfb ,shortcake1 banana #cah lemon #cah strawberry #cah ,silver1 care of #dgf to remove egg tarnish from #dgc ,simmering #ec ,simple custard pie #cdb stock1 or broth #dad ,sink in kitchen #fd ,skim milk1 composition of #cgj ,slippery elm tea #dce ,small fruits #aia ,smoked meats #cid ,smooth apple sauce #ahh ,smothered beef #djj chicken #djg ,snowball custard #cca ,snowballs #cbg ,snowflake toast #bib ,snow gems #aei ,snow pudding #cag1 #cbi ,snow1 use of in place of eggs #bih ,soda #adi use of in cooking vegetables #bca ,soft custard #dca omelet #chh ,soup1 digestion of #ci digestibility of #bgb1 #dab seasoning of #bge ,soups #bga economical value of #bgb from grains and legumes1 to prepare #bgb recipes for making #bgf selection for material for #daa to flavor #bgc to thicken #bgd ,sour bread #acj ,sowens #ic ,spaghetti #aje ,spice and flavorings #ahe ,spinach #beb description of #beb preparation and cooking of #beb ,split pea soup #bhc ,sponge #abg cake #cdg how to secure the best temperature #abg when sufficiently light #abi ,spoons1 kind to be used in measuring #ee ,squash1 baked #bei canned #bfi mashed #beh pie #cdb pie without eggs #cdc summer #beh winter #bei ,stains1 removal of #dgg ,stale bread #ach ,starch #bf1 #gh action of cold water upon #ec action of hot water upon #ec ,steak1 pan broiled #cii ,steam cooker #ga1 #ha cooker for grains #ha ,steamed apples #ahh chicken #djg custard #ccj eggs #chf1 #dca potatoes #bce prunes #ede pudding #ccb rice #ii rice1 digestion of #ih squash #bei sweet potatoes #bdj turnips #bdb ,steaming #ec1 #cig different methods of #ec vegetables #bca ,steel knives1 to clean #dgd ,sterilized milk #cfi for infants #ddc ,stewed apples #ahh asparagus #bef beans #bbd beef #djj beef with vegetables #djj beets #bgh cabbage #bej carrots #bdf cauliflower #beb celery #bec1 #bed chicken #djg corn and tomatoes #bfa crab apples #ahi fruit pudding #cjh ,lima beans #bbd mutton #djb mutton chop #djb parsnips #bde pears #ahh potato #bcg squash #beh raisins #aij turnips #bdb ,stewing #ec1 #cif proper temperature for #ec ,sticks #afj ,st4 ,martin1 ,alexis2 experiments on #bi ,stock #daj preparation of #dac to clarify #dad to cool #dac to strain #dac ,stomach digestion #cg ,storeroom #fh ,stoves and ranges #fe ,strawberry1 the #age charlotte #ccj minute pudding #cjh shortcake #cah ,strawberries1 to can #bjj ,string beans1 canned #bfi ,stirabout #ajb ,stirring #ee of grains #hc ,stuffed potatoes #bcf ,succotash #bbd ,sugar #gh amount of required1 in canning #aif cane #bf crisps #cdh excess of in fruit jelly #bjd fruit #bf grape #bf in canned fruit #aid measuring of #ee milk #bf to color #bii ,summer squash #beh squash1 preparation and cooking of #beh squash1 recipes for cooking #beh succotash #bff ,swedish bread #aaj ,sweet apple custard pie #cdc pudding #cjh sauce with condensed apple juice #ahi ,sweet corn #ajb ,sweet potato #bch pie #cdc soup #chc to dry #bdj ,swiss lentil soup #bhd ,swiss potato soup #bhc ,table1 the #dfa appointments of #dfb arrangement of #dfc for estimating the amount of food required for infants #ddf in kitchen #fc linen1 care of #dgg linen1 colored #dgi linen1 washing of #dgh manners #deh of nutritive values of foods #dhd-dhf refuse #dhj setting the #dfb the setting of over night #dfc topics #dd1 #ei1 #gg1 #ajh1 #afb1 #baf1 #bbf1 #bgj1 #bhf1 #bie1 #cdi1 #cef1 #cfc1 #cgi1 #chh1 #dag1 #dch1 #dej1 #dee1 #dgj1 #dhj1 #edb1 #eej ,tamarind water #dce ,tapeworm #cia ,tapioca and fig pudding #caa cream soup #daf custard #cca digestion of #ci filling #cch jelly #caa pudding #cca soup #dae ,tartaric acid #afe ,tea #ceh and coffee1 adulteration of #cei and coffee1 substitutes for #cei not a food #cei use of1 detrimental #ceh ,temperature #ef for bread-making #abh ,test for bad water #fi ,testimony of ,st4 ,pierre #cia ,thanksgiving menus #edd ,theine #ceh ,tin closet1 list of utensils for #fg utensils #eg ,tinware1 action upon by acids #eg adulterated with lead #eh ,tisane #cfc ,toast #aci apple #bij apricot #bij asparagus #bij banana #bij berry #bia celery #bia cherry #bia cream #bia for the sick #dai grape #bib gravy #bia lentil #bia peach #bib prune #bib preparation of #bhi recipes for #bij snowflake #bij tomato #bic vegetable oyster #bic water #dce ,tomato and macaroni soup #bhd and okra soup #bhd and rice soup #bhb cream gravy #ceb cream soup #bhd description of #bfj gluten #dbi gravy #bfa1 #ceb preparation and cooking of #bfj pudding #bfb recipes for #bfa salad #bfa soup #daf soup with vermicelli #bhd toast #bic with okra #bfb ,tomatoes1 baked #bfa canned #bfi scalloped #bfa stewed #bfb ,tortillas #adh ,trays for invalids1 suggestions for preparing #dai ,trichin #cia ,turkey1 roast #djg suggestions for selection of #djd ,turnips1 baked #bdb boiled #bda chopped #bdb composition of #bda description of #bdj digestion of #ci scalloped #bdb in juice #bdb mashed #bdb preparation and cooking of #bda recipes for cooking #bda steamed #bdb stewed #bdb with cream sauce #bdc ,tyrotoxicon #cgf ,unfermented batter bread #aed bread #adh recipes for #aef wine #bji ,unleavened bread #aag ,unripe fruits #afe ,utensils for bread-making #abg ,variety cake #cdh ,veal #djb comparative nutritive value of #cib rules for selection of #cic ,vegetable broth #dbf1 #dbh brush #gf casein #bag casein hardened by the use of hard water #aef hash #bch marrow #beh marrow1 description of #beh oyster1 description of #bfc oyster1 preparation and cooking of #bfc oysters1 recipes for cooking #bfd oyster soup #bhe oyster toast #bic press #ga ,vegetable soup #bhe ,vegetables #bbh canning of #bfh composition of #bbh decayed #bbi dietetic value of #bbh fresh1 value of #bbi keeping of #bbi left over #ded overdone #bca preparation and cooking of #bcj recipes for canning #bfh shredded in soups #bgd sprouted #bbi stale #bbi storing of #bbi time required for cooking #bca to keep after cooking #bcb to select #bbi underdone #bca ,velvet soup #bhe ,ventilation of china closet #fg of cupboards #fb of kitchen #fa of pantry #fg ,ventilator #fa ,vermicelli #aje pudding #cca in soups #bgd soup #bhe1 #bhf1 #daf ,vienna bread #adb ,vitellin #cha ,waiters1 general suggestions for #dff ,waiter1 the handy #gb ,walnut1 the #bad ,wall cabinet #gc ,warmed-over potatoes #bch ,washing the dishes #dgb ,waste barrel1 the #dgi ,water1 action of upon food elements #eb amount of for cooking vegetables #bcj boiling point at different altitudes #eb boiling point at sea level #eb boiling1 temperature of #ea bread #abf1 #adb comparative value of use of hot and cold in cookery #eb rice #dbd supplies #fi supplies1 tests for #fi tamarind #dbb to increase the boiling point of #eb ,wheat-berry flour #aac cracked #hf description of #he ,wheatena #dbi ,wheat1 finer mill products of #hh flour1 nutritive elements of #aaa gluten #dbi meal #hh molded #hh oats and barley coffee #cfa pearled #hf preparation and cooking of #hf recipes for cooking #hg relative proportion of food elements in #he rolled #hf structure of #he with fresh fruit #hg with raisins #hg ,whipped cream sauce #cee ,whirled eggs #chf ,white celery soup #bhf custard #cca1 #ccb1 #dcg of egg #dcb of egg and milk #dcb soup #daf ,whiting in flour1 how to detect #aae ,whole-wheat bread #ach1 #adc puffs #aef ,whortleberry pudding #cji ,whortleberries and blueberries #age directions for serving #aha ,window box #fb ,winter squash #bei preparation and cooking of #bei recipes for cooking of #bei ,wire dishcloth #dgd ,wooden ware1 to wash #dgd ,yeast #aba amount required for bread-making #abf bitter #abc boiled potato #ada cells1 effect of heat upon #aba compressed #abb effects of freezing upon #abc foam #abb homemade #abb how to keep #abb how to promote the growth of #abc liquid #adj raw potato #adj recipes for #adj test for #abd the most convenient kind #abb the stirring of #abc ,yellow luncheon #dfh ,zwieback #aci1 #bhi1 #dcf1 #dec preparation of #bhi