,,transcriber',s ,,note ,italic text is denoted by underscores4 ,bold text is denoted by equal signs4 ,a subscript is denoted by x1 for example ,,co#b or ,c#f;,h#aj,o#e4 ,basic fractions are displayed as etc2 other fraction are shown in the form a_/b1 for example #a_/g or #a_/cjjj4 ,some minor changes are noted at the end of the book4 ,a ,,handbook ,,of ,,invalid ,,cooking ,,for ,,the ,,use ,,of ,,nurses ,,in ,,training-,,schools ,,nurses ,,in ,,private ,,practice ,,and ,,others ,,who ,,care ,,for ,,the ,,sick ,,containing ,,explanatory ,,lessons ,,on ,,the ,,properties ,,and ,,value ,,of ,,different ,,kinds ,,of ,,food1 ,,and ,,recipes ,,for ,,the ,,making ,,of ,,various ,,dishes ,,by ,,mary ,a4 ,,boland ,,instructor ,,in ,,cooking ,,in ,,the ,,johns ,,hopkins ,,hospital ,,training-,,school ,,for ,,nurses2 ,,member ,,of ,,the ,,american ,,public ,,health ,,association ,illustration37,publisher's colophon7 ,,new ,,york ,,the ,,century ,,co4 #ahic ,copyright1 #ahic1 by ,,mary ,a4 ,,boland4 ,,the ,,de ,,vinne ,,press4 ,,preface ,in preparing the following pages for publication1 it has been my object to present a collection of recipes and lessons on food1 for the use of nurses4 ,the idea was suggested by the need of such a book in the training-school of the ,johns ,hopkins ,hospital4 ,it is hoped that it will be found useful in other hospitals and schools where the teaching of the subject of food is receiving attention1 and also to those who care for their own sick and invalid ones at home4 ,part ,i--the explanatory lessons--includes general remarks on chemistry1 lessons on the properties of the different classes of foods1 and special articles on ,air1 ,water1 ,milk1 ,digestion and ,nutrition4 ,part ,,ii consists of recipes1 menus of liquid1 light1 and convalescent's diet1 and articles on ,serving1 ,feeding of ,children1 and ,district ,nursing4 ,in arranging the explanatory lessons1 information has been drawn from many sources1 but particularly from the works of ,atwater and ,parkes4 ,it is the intention that these lessons be studied in connection with the practical work2 they contain matter suggestive of that which it is necessary to understand in order that something may be known of the complex changes which take place in food in the various processes of cooking4 ,the recipes have been carefully chosen and perfected1 some having been changed many times before final adoption4 ,in most of them the quantities are small1--such amounts as would be required for one person1--but by multiplying or dividing the formul any quantity may be made1 with uniform results4 ,detailed descriptions have been given in order that those who know nothing of cooking may be able1 by intelligently following the instructions1 to make acceptable dishes4 ,repetition and similarity of arrangement will1 it is hoped1 serve to impress upon the mind certain points and principles4 ,in some instances the recipes are original1 but for the most part the ideas have been gathered from lessons and lectures on cooking1 and from standard books1 among them ,mrs4 ,lincoln's ,boston ,cook ,book4 ,generally the order in which each recipe has been written is the order in which the different ingredients should be put together4 ,the proportions have been placed first1 and separately from the description of the process1 for greater convenience in using4 ,valuable information for the chapter on the feeding of children was found in ,uffelmann's ,hygiene of the ,child4 ,i gratefully acknowledge the assistance of ,drs4 ,simon ,flexner and ,william ,d4 ,booker of the ,johns ,hopkins ,hospital in reviewing1 respectively1 the explanatory lessons and the chapter on the feeding of children4 ,m4 ,a4 ,b4 ,baltimore1 ,jan4 #ah1 #ahic4 ,,contents ,,introduction ,,part ,i ,,explanatory ,,lessons ,,page ,,preparation ,,of ,,food #i ,,chemical ,,and ,,physical ,,changes #aj ,,elements #ab ,,air #ad1 #ch ,,fire #ad ,,composition ,,of ,,the ,,body #af ,,principal ,,chemical ,,compounds ,,in ,,the ,,body #ag ,,the ,,five ,,food ,,principles #ah ,,water #ai ,,protein #bd ,,fats #bh ,,carbohydrates #ca ,,mineral ,,matters #fe ,,milk #dd ,,digestion #di ,,nutrition #ec ,,part ,,ii ,,recipes ,,beef-,,juice1 ,,beef-,,tea1 ,,and ,,broths #ge ,,gruels #hc ,,mush ,,and ,,porridge #ij ,,drinks #ie ,,jellies #abj ,,toast #abh ,,soups #acd ,,oysters #ade ,,eggs #aec ,,potatoes #afa ,,meats #afh ,,stews #ahe ,,sweetbreads #ahh ,,fish #aia ,,custards1 ,,creams1 ,,puddings1 ,,and ,,blanc-,,mange #aie ,,salads #baa ,,ice-,,cream1 ,,sherbets1 ,,and ,,ices #bag ,,cooked ,,fruits #bbe ,,bread #bcb ,,cake #bdf ,,diet ,,lists ,,or ,,menus ,,for ,,the ,,sick #bed ,,liquid ,,diet--,,five ,,menus #bed ,,light ,,diet--,,five ,,menus ,,for ,,breakfast1 ,,dinner1 ,,supper1 ,,and ,,lunch #bef ,,convalescent',s ,,diet--,,eight ,,menus ,,for ,,spring1 ,,summer1 ,,autumn1 ,,and ,,winter #bfj ,,serving ,,importance ,,of ,,skill ,,in ,,cooking ,,the ,,things ,,to ,,be ,,served #bfg ,,good ,,serving ,a ,,necessity ,,for ,,the ,,sick #bfh ,,preparation ,,of ,,the ,,invalid',s ,,tray #bfh1 #bgj ,,importance ,,of ,,harmony ,,of ,,colors ,,in ,,dishes1 ,,linen1 ,,and ,,flowers #bfi ,,care ,,of ,,dishes ,,and ,,tray ,,in ,,contagious ,,diseases #bga ,,tray ,,decoration #bgb ,,variety1 ,,intervals ,,of ,,feeding1 ,,and ,,quantity ,,of ,,food ,,to ,,be ,,given #bgc1 #bgd ,a ,,plan ,,for ,,the ,,preparation ,,of ,,an ,,invalid',s ,,breakfast #bgh ,,the ,,feeding ,,of ,,children ,,ways ,,in ,,which ,a ,,child ,,may ,,be ,,supplied ,,with ,,food #bhj ,,artificial ,,feeding #bhj ,,comparison ,,of ,,the ,,composition ,,of ,,cow',s ,,and ,,human ,,milk #bha ,,buying1 ,,care1 ,,and ,,sterilization ,,of ,,cow',s ,,milk #bha1 #bhd ,,mellin',s ,,food ,,and ,,other ,,attenuants #bhc1 #bij1 #bia ,,predigestion #bhc1 #bhd ,,bacterial ,,poisons ,,in ,,milk #bhe1 #bhf ,,apparatus ,,for ,,sterilizing ,,milk #bhg ,,care ,,of ,,feeding-,,bottles #bhg ,,use ,,of ,,condensed ,,milk #bhh ,,preserved ,,milk #bhi ,,farinaceous ,,foods1 ,,mellin',s ,,food1 ,,malted ,,milk1 ,,etc4 #bhi1 #bij ,,amount ,,of ,,food ,,for ,,each ,,meal--,,dilution ,,of--,,manner ,,of ,,giving #bic ,,temperature ,,of ,,food ,,when ,,given1 ,,and ,,intervals ,,of ,,feeding #bid ,,general ,,rules ,,for ,,feeding #bid ,,for ,,the ,,first ,,week #bie ,,after ,,the ,,first ,,week ,,and ,,until ,,the ,,sixth ,,week #bie ,,from ,,the ,,sixth ,,week ,,to ,,the ,,sixth ,,month #bif ,,from ,,the ,,sixth ,,to ,,the ,,tenth ,,month #big ,,from ,,the ,,tenth ,,to ,,the ,,twelfth ,,month #bih ,,from ,,the ,,twelfth ,,to ,,the ,,eighteenth ,,month #bii ,,after ,,eighteen ,,months #bii ,,foods ,,to ,,be ,,carefully ,,avoided #cjj ,,district ,,nursing ,,district ,,nursing #cja ,,to ,,make ,a ,,fire #cjb ,,to ,,wash ,,dishes #cjc ,,sweeping ,,and ,,dusting #cjc ,,bills ,,of ,,fare ,,for ,,saturday1 ,,sunday1 ,,monday1 ,,and ,,tuesday3 ,,in ,,may #cjd-cjh ,,in ,,september #cjh-caj ,,in ,,january #caj-cac ,,literature ,a ,,list ,,of ,,books ,,on ,,the ,,chemistry ,,of ,,foods1 ,,bacteriology1 ,,nutrition1 ,,health1 ,,practical ,,cooking1 ,,and ,,allied ,,subjects1 ,,useful ,,for ,,reference #cac ,,charts ,,of ,,the ,,composition ,,of ,,various ,,foods ,,for ,,use ,,in ,a ,,cooking-,,school #cad ,,apparatus ,,for ,,furnishing ,a ,,cooking-,,school #cae ,,introduction ,the work of the nurse is to care for her patient1 to watch1 to tend1 and to nurture him in such a way that he shall gain and maintain sufficient strength to overcome disease1 that he may finally be restored to a state of health4 ,her greatest allies in this work consist in the proper hygienic surroundings of good air1 warmth1 cleanliness1 and proper nourishment4 ,the most scrupulous cleanliness in the care and preparation of food is an important point in her work1 and practically to appreciate this1 some knowledge of bacteriology is necessary1 for the various fermentative and putrefactive changes 7often unnoticed7 which take place in both cooked and uncooked foods are caused by the growth of microscopic forms of life4 ,most of us realize the necessity for removing all visible impurities1 but that is not enough2 we should also combat those unseen agents which are everywhere at work1 in order that we may prevent their action upon food material or destroy the products of their growth4 ,often these products are of a poisonous nature1 and cause grave physical disturbances when they occur in our foods4 ,when such knowledge is more general1 we shall have arrived at a state of progress in the care and preparation of foods not yet universally reached4 ,the indications at present are that nothing of importance will be done to change for the better the existing methods of housekeeping1 until housekeepers are educated in the science of household affairs4 ,they should comprehend 7#a7 that the atmosphere is an actual thing2 that it has characteristics and properties like other actual things2 that it is a necessity of life1 and may be made a medium for the transmission of disease2 and that it is as necessary that it should be kept clean as the floor1 the table1 or the furniture2 7#b7 that food is a subject which may be studied and mastered like any other subject2 that the changes it undergoes in its care and preparation are governed by fixed laws2 7#c7 they should have a knowledge of heat in order to appreciate the effects of temperature on different food materials1 to regulate the ventilation of their houses1 and to control fires wisely and economically2 and 7#d7 they should have some knowledge of bacteriology1 that milk and water1 flesh1 fruit1 and vegetables may be kept1 or rendered1 absolutely free from disease-giving properties1 and that perfect cleanliness may be exercised in preparing all materials that enter the body as nutrients4 ,it is not the intention to imply that all micro-organisms produce injurious effects wherever they are found2 on the contrary1 they are as essential to man's existence as are the higher forms of life2 but often they seriously1 even fatally1 interfere with that existence1 and in order to discriminate and to combat the evil a knowledge of their ways and modes of life is essential4 ,a ,harvard professor is credited with saying that no man could be a gentleman without a knowledge of chemistry2 and forthwith all the students took to chemistry1 for all wanted to be gentlemen4 ,would that somebody would authoritatively declare that no woman could be a lady without a knowledge of the chemistry of the household--what a glorious prospect would there be opened for the future health of the nation6 ,we read in history that after a grand medieval repast the bones and refuse of the feast were thrown under the table and left to decay4 ,the scourges which have swept over ,europe in past centuries we know1 to-day1 were not visitations of ,providence1 but were simply the result of natural causes1 due to ignorance of all hygienic laws on the part of the people4 ,compared with the barbarians of old1 in these matters1 we are a civilized people2 compared with the possibilities of the future1 we are still little more than savages4 ,the ideal life is one in which there shall be no sickness except from accident or natural causes4 ,when we have mastered the laws of hygiene1 then will such life be possible4 ,meanwhile1 with sickness always in our midst1 we should keep the ideal ever before us1 and endeavor by all means to restore suffering human beings to a perfect state of health4 ,a sound body is a material thing1 prosaically nourished by material substances1 which produce just as exact results in its chemical physiology as if those substances entered into combination in the laboratory of the chemist4 ,the cooking of food should be governed by exact laws which for the most part as yet remain undemonstrated4 ,it is a foregone conclusion that many young women fail in their first attempts at cooking2 that they do so is not surprising1 for not only are their friends unable to teach them1 but the majority of books on the subject furnish no intelligible aid4#a ,the science of cookery is still in the empirical stage4 ,even among experienced housekeepers there is not enough knowledge of the nature of foods and their proper combinations2 the result is a great deal of unwholesome cookery and the consequent injury and waste which must follow4 ,dislike for the work is usually due to want of success1 and failure is attributed to ill luck1 poor materials1 the fire1 or any cause but the true one--which is ignorance of the subject4 ,of course good dishes cannot be made out of poor materials1 but too often poor dishes are made out of good materials4 ,the systematic teaching of the subject of household affairs cannot fail of good results4 ,especially is this true in the case of the nurse1 who will need at all times to exercise care and wisdom in the choice of food for the sick1 to avoid the use of injurious substances1 and to select that which is perfectly wholesome and suited to the needs and condition of each individual4 ,it may be said that most women can prepare a fairly satisfactory meal for those who are well1 but very few are able to do the same for the sick4 ,count ,rumford says3 ,i constantly found that the richness or quality of a soup depended more upon the proper choice of ingredients than upon the quantity of solid nutrient matter employed2 much more upon the art and skill of the cook than upon sums laid out in the market4 ,this is equally true of other dishes than soup4 ,the skill to develop the natural flavors of a food1 to render it perfectly and thoroughly digestible1 to convert it into a delicate viand1 cannot be acquired in a haphazard way4 ,cooking cannot be done by guesswork4 ,there are right and wrong methods in the kitchen as well as in the laboratory1 and there is no doubt that the awakening interest in the subject of domestic science generally is neither an accident nor a whim1 but the result of a necessity for better ways of living4 ,we live different lives from those of our grandfathers before the days of the steam-engine1 electricity1 the telegraph1 and the telephone4 ,now much more energy is needed to meet each day's demand than was required a hundred years ago1 and so1 much more nutriment is needed to sustain that energy4 ,when the food does not supply the material to meet the demand1 the whole being suffers4 ,a course of study in cooking taken by the nurses of a hospital1 while they are still pupils1 is valuable for their present and future work4 ,a nurse with the information that such a course should give1 will be able to care for the feeding of her patients more wisely1#b will see the necessity for variety1 will learn to avoid suspicious substances1 such as fermented meat or fish1 canned foods1 etc41 and will put forth every effort to secure that which is appetizing and wholesome1 and suited to the needs of those in her care4 ,she will more easily exercise patience and forbearance with the idiosyncrasies of the sick in regard to articles of diet1 knowing that these are usually the symptoms of disease4 ,the proper modes of caring for milk1 eggs1 oysters1 and other perishable foods1 the practice of economy in the use of wines1 cocoa1 and like costly substances1 and an appreciation of the value of food materials in general1 are some of the points which she will have learned4 ,she will not forget that cleanliness in the kitchen in the preparation of all food1 and in the washing of dishes1 towels1 waste-pails1 sinks1 and all receptacles in which easily decomposing substances are kept1 means protection against many evils4 ,the little knowledge of bacteriology that it is possible to give in a course in cooking1 will enable her to understand that many animal foods1 such as oysters1 fish1 and lobsters1 are extremely prone to decay1 and1 although apparently good1 may have been the camping-ground of millions of organisms which have produced such changes in them as to render them suspicious articles of diet4 ,she will1 therefore1 always endeavor to have such food alive if possible1 or at least fresh1 and to keep it in such conditions of temperature as shall preserve it in a wholesome state4 ,the actual practical knowledge of how a certain number of dishes should be made has1 of course1 its value2 but it is not the only consideration which should enter into the teaching of cookery4 ,perhaps the most important point in all such work is the recognition in certain cases of the necessity for particular dishes1 and the reasons for1 and the value of1 their ingredients4 ,why one kind of food is better for one person and a different kind for another is1 without doubt1 an essential point in all such study4 ,a system depleted by disease1 exhausted by long-continued illness1 is an exceedingly delicate instrument to handle4 ,it requires the greatest wisdom and good judgment on the part of physician and nurse to restore a patient to health without a lingering convalescence4 ,there is no doubt that the period of convalescence may be much shortened by the wise administration of food1 and that the subsequent health of the patient may be either made or marred by the action of the nurse in this respect4 ,,part ,i ,,explanatory ,,lessons ,,part ,i ,,explanatory ,,lessons ,,preparation ,,of ,,food ,digestibility4 ,there are comparatively few kinds of food that can be eaten uncooked4 ,various fruits1 milk1 oysters1 eggs1 and some other things may be eaten raw1 but the great mass of food materials must be prepared by some method of cooking4 ,all the common vegetables1 such as potatoes1 turnips1 carrots1 beets1 and the different grains1 such as rice1 wheat1 corn1 oats1 etc41 neither taste good nor are easily digestible until their starch1 cellulose1 and other constituents have been changed from their compact indigestible form by the action of heat4 ,some one has spoken of cooking as a sort of artificial digestion1 by which nature is relieved of a certain amount of work which it would be very difficult1 if not impossible1 for her to perform4 ,flavors4 ,the necessity of cooking to develop1 or to create1 a palatable taste is important4 ,the flesh of fowl is soft enough to masticate1 but only a person on the verge of starvation could eat it until heat has changed its taste and made it one of the most savory and acceptable of meats4 ,coffee also well illustrates this point4 ,when coffee is green--that is1 unbrowned--it is acrid in taste1 very tough1 even horny in consistency1 and a decoction made from it is altogether unpleasant4 ,but when it is subjected to a certain degree of heat1 for a certain time1 it loses its toughness1 becomes brittle1 changes color1 and there is developed in it a most agreeable flavor4 ,this flavoring property is an actual product of the heat1 which causes chemical changes in an essential oil contained in the bean4 ,heat not only develops but creates flavors1 changing the odor and taste as well as the digestibility of food4 ,effects of ,cold4 ,some foods are better for being cold2 for example1 butter1 honey1 salads1 and ice-cream4 ,sweet dishes as a rule are improved by a low temperature4 ,the flavor of butter is very different and very much finer when cold than when warm4 ,it is absolutely necessary to keep it cool in order to preserve the flavor4 ,,chemical ,,and ,,physical ,,changes ,chemical ,changes4 ,since many of the changes which cooking produces in the different food materials are of a chemical nature1 it is well to consider what constitutes a chemical process4 ,this idea may perhaps be best conveyed by a few experiments and illustrations1 the materials for which may be easily obtained4 ,exp4 with ,cream of ,tartar and ,bicarbonate of ,soda4 ,mix two teaspoons of cream of tartar with one of bicarbonate of soda1 in a little warm water4 ,a union of the two substances follows and they neutralize each other2 that is1 the cream of tartar is no longer acid1 and the soda is no longer alkaline4 ,owing to the power of chemical affinities a separation or breaking up of these compounds takes place1 and new substances1 carbonic acid and rochelle salts1 are formed out of their constituents4 ,the effervescence which is seen is caused by the escape of the carbonic acid4 ,exp4 with ,hydrochloric ,acid and ,soda4 ,put a few drops of chemically pure hydrochloric acid into a little water2 then add soda4 ,a violent effervescence will follow4 ,continue putting in soda until this ceases1 when the reaction should be neutral4 ,test it with litmus-paper4 ,if it turns blue litmus-paper red1 it is acid2 if red litmus-paper blue1 it is alkaline4 ,add acid or soda1 whichever is required1 until there is no change produced in either kind of litmus-paper4 ,the results of this experiment are similar to those in the first one1 namely1 carbonic acid and a salt4 ,in this case the salt is sodium chlorid or common salt1 which is in solution in the liquid4 ,evaporate the water1 when salt crystals will be found4#c ,oxid of ,iron4 ,a piece of iron when exposed to the weather becomes covered with a brownish-yellow coating1 which does not look at all like the original metal4 ,if left long enough it will wholly disappear1 being completely changed into the yellowish substance1 which is oxid of iron1 a compound of oxygen and iron1 commonly called iron rust4 ,burning of ,coal4 ,a piece of coal burns in the grate and is apparently destroyed1 leaving no residue except a little ashes4 ,the carbon and hydrogen of the coal have united with the oxygen of the air1 the result of which is largely the invisible gas1 carbonic acid1 which escapes through the chimney4 ,formation of ,water4 ,water is formed by the union of two invisible gases1 hydrogen and oxygen4 ,it bears no resemblance whatever to either of them4 ,its symbol is ,h#b,o4 ,all these are examples of chemical changes4 ,definition of ,chemical ,change4 ,chemical changes or processes may be defined as those close and intimate actions amongst the particles of matter by which they are dissociated or decomposed1 or by which new compounds are formed1 and involving a complete loss of identity of the original substance4 ,physical ,changes4 ,mix a teaspoon of sugar with an equal amount of salt2 the sugar is still sugar1 and the salt remains salt2 and they may each be separated from the mixture as such4 ,water when frozen is changed from a liquid to a solid2 its chemical composition1 however1 remains unchanged4 ,water converted into steam by heat is changed from a liquid to a gas1 but chemically there is no difference between the one and the other4 ,steam1 water1 and ice are forms of the same substance1 the difference being physical1 not chemical1 and caused by a difference in temperature4 ,lead melted so that it will run1 and the solid lead of a bullet1 are the same thing4 ,these illustrate physical changes4 ,definition4 ,when substances are brought together in such a way that their characteristic qualities remain the same1 the change is called physical4 ,it is less close and intimate than a chemical change4 ,the transition from one state into another is also frequently only a physical change1 as is seen in the transformation of water into steam1 water into ice1 etc4 ,,elements ,one feature of the work of the chemist is to separate compound bodies into their simple constituents4 ,these constituents he also endeavors to dissociate2 and if this cannot be done by any means known to him1 then the thing must be regarded as a simple substance4 ,such simple bodies are called elements4 ,definition4 ,an element then may be defined as a simple substance1 which cannot by any known process be transformed into anything else2 that is1 no matter how it is treated1 it still remains chemically what it was before4 ,gold1 silver1 copper1 iron1 platinum1 carbon1 phosphorus1 calcium1 oxygen1 hydrogen1 nitrogen1 and chlorin are examples of elements4 ,once it was believed that there were but four elements in the world--earth1 air1 fire1 and water4 ,then it was learned that these were not elements at all1 but compounds1 and the number of elements increased1 until now sixty-eight are admitted to be simple primary substances4 ,some of these may in the future be proven to be compounds4 ,sulphur is at present in the doubtful list4 ,oxygen4 ,oxygen is an element4 ,it is an invisible gas1 without taste or smell4 ,it is the most abundant substance in the world1 and an exceedingly active agent1 entering into nearly all chemical changes and forming compounds with all known elements except one--fluorin4 ,it is a necessity of life and of combustion4#d ,it constitutes about two thirds of the weight of our bodies and one fifth of the weight of the air4 ,hydrogen4 ,hydrogen is a gas4 ,it is the lightest substance known4 ,it unites with oxygen to form water1 and1 as will be seen later1 enters into the composition of the human body4#e ,nitrogen4 ,nitrogen is also a gas1 but1 unlike oxygen1 is an inactive element4 ,it supports neither fire nor life4 ,it is not poisonous1 however1 for we breathe it constantly in the atmosphere1 where its office is to dilute the too active oxygen4 ,a person breathing it in a pure state dies simply from lack of oxygen4 ,carbon4 ,carbon is a solid and an important and abundant element4 ,it is known under three forms3 diamond1 graphite1 and charcoal4 ,the diamond is nearly pure carbon4 ,graphite 7the black-lead of lead-pencils71 coal1 coke1 and charcoal are impure forms of it4 ,carbon is combustible2 that is1 it burns or combines with oxygen4 ,in this union carbonic acid is formed1 and there is an evolution of heat1 and usually1 if the union be rapid and intense enough1 of light4 ,it is the valuable element in fuels1 and in the body of man it unites with the oxygen of the air1 yielding heat1 to keep the body warm1 and energy or muscular strength for work 7,prof4 ,atwater74 ,the carbonic acid formed in the body is given out by the lungs and skin4 ,other ,elements4 ,there are many other elements about which it would be interesting to note something1 such as calcium and phosphorus 7found abundantly in the bones71 magnesium1 sulphur1 sodium1 iron1 etc4 ,samples of these may be obtained to show to pupils1 and descriptions given and experiments made1 at the discretion of the teacher4 ,of the four most abundant elements of the body and of food1--oxygen1 carbon1 hydrogen1 and nitrogen1--it is extremely important that some study be made1 and if the apparatus can be procured1 that it be of an experimental nature rather than simply descriptive4#f ,,air ,air is made up principally of two elements1 nitrogen and oxygen4 ,it also always contains vapor of water and carbonic acid4 ,its average composition is as follows3 ,nitrogen #gh4di ,oxygen #bj4fc ,aqueous ,vapor 4#hd ,carbonic ,acid 4#jd ,these are mixed together1 not chemically united4 ,oxygen and nitrogen do unite chemically1 but not in the proportions in which they exist in the air4 ,nitrous ,oxid 7,n#b,o71 sometimes called ,laughing ,gas1 is one of the compounds of nitrogen and oxygen4 ,,fire ,exp4 with a ,candle4 ,take a tallow candle1 and by means of a lighted match raise its temperature sufficiently high to start an action between the carbon in the candle and the oxygen of the air2 in other words1 light the candle4 ,a match is composed of wood1 sulphur1 and phosphorus4 ,the latter is a substance which unites with oxygen very easily2 that is1 at a low temperature4 ,by friction against any hard object1 sufficient heat is aroused to effect a union between the phosphorus of a match and the oxygen of the surrounding air2 the flame is then conveyed to the sulphur1 or the heat thus generated causes a union between it 7the sulphur7 and the oxygen1 sulphur burning somewhat less freely than phosphorus2 this gives enough heat to ignite the wood1 and with its combustion we get sufficient heat to light the candle1 or to start a chemical union between the combustible portion1 carbon chiefly1 of the candle and the oxygen of the air4 ,allow the candle to burn for a time1 then put over it a tall lamp-chimney2 notice that the flame grows long and dim4 ,next place on the top of the chimney a tin cover1 leaving a small opening1 and make an opening into the chimney from below1 with a pin or the blade of a knife placed between it and the table2 note that the candle burns dimly4 ,then exclude the flow of air by completely covering the top2 in a moment1 as soon as the oxygen inside the chimney is consumed1 the candle will go out4 ,this shows 7#a7 that air--in other words1 oxygen--is necessary to cause the candle to burn2 7#b7 that by regulating the draft or flow of air the intensity of the combustion may be increased or diminished2 7#c7 that by completely excluding air the candle is extinguished4 ,this experiment with the candle illustrates the way in which coal is consumed in a stove4 ,by opening the drafts and allowing the inflow of plenty of oxygen1 combustion is increased2 by partially closing them it is diminished1 and by the complete exclusion of air burning is stopped4 ,the products of the burning of coal are carbonic acid and a small amount of ash4 ,twelve weights of coal1 not counting the ash1 will unite with thirty-two weights of oxygen1 giving as a result forty-four weights of carbonic acid4 ,accompanying the union there is an evolution of light and heat4 ,the enormous amount of carbonic acid given out daily from fires is taken up by plants and used by them for food4 ,in the course of ages these plants may become coal1 be consumed in combustion1 and1 passing into the air1 thus complete the cycle of change4 ,fuel and ,kindlings4 ,the common fuels are coal1 coke1 wood1 gas1 coal-oil1 and peat4 ,for kindling1 newspaper is good because1 being made of straw and wood-pulp1 it burns easily1 and also because printers' ink contains turpentine1 which is highly inflammable4 ,,composition ,,of ,,the ,,body ,before entering upon the study of foods it is well to consider the composition of the human body1 that some idea of its chemical nature may be gained4 ,in the ,united ,states ,national ,museum at ,washington may be found some interesting information on this subject4 ,from there much that is contained in the following pages is taken4 ,a complete analysis of the human body has never been made1 but different organs have been examined1 and chemists have weighed and analyzed portions of them1 and from such data of this nature as could be obtained1 estimates of the probable composition of the body have been calculated4 ,thirteen elements united into their compounds1 of which there are more than one hundred1 form it4 ,the following table gives the average composition of a man weighing #adh pounds4 ,oxygen #ib4d ,carbon #ca4c ,hydrogen #ad4f ,nitrogen #d4f ,calcium #b4h ,phosphorus #a4d ,potassium 4#cd ,sulphur 4#bd ,chlorin 4#ab ,sodium 4#ab ,magnesium 4#jd ,iron 4#jb ,fluorin 4#jb ,,prof4 ,,atwater4 ,it will be seen from this that oxygen1 carbon1 hydrogen1 and nitrogen constitute nearly the whole1 the other elements being in very small proportions4 ,,principal ,,chemical ,,compounds ,,in ,,the ,,body ,the following interesting table1 obtained at the ,national ,museum1 gives the principal compounds of the body4 ,some of the more rare organic compounds are omitted4 ,,water3--,a compound of oxygen and hydrogen4 ,,protein ,,albuminoids ,,myosin ,,and ,,syntonin ,,of ,,muscle ,,compounds1 or 7sometimes called muscle ,proteids4 fibrin74 composed ,albumen of blood and milk4 ,casein mainly of of milk4 ,collagen of bone and ,carbon1 tendons4 which ,gelatinoids4 ,chondrigen of cartilage1 yield ,oxygen1 gristle1 gelatin4 ,hydrogen1 ,hemoglobin4 ,the red coloring matter of blood4 ,nitrogen4 ,,fats1 ,these make up the ,stearin1 bulk of the fat of composed ,neutral the body4 mainly of ,fats4 ,palmitin1 ,they are likewise the chief ,olein1 etc4 constituents of ,carbon1 tallow1 lard1 etc4 ,oxygen1 ,complex ,protagon1 ,found chiefly in ,fats1 the brain1 spinal ,hydrogen1 containing ,lecithin1 cord1 nerves1 etc4 phosphorus and nitrogen4 ,cerebrin4 ,,carbohydrates1 ,glycogen1 animal starch4 ,occurs in the composed liver and other organs4 of ,inosite1 muscle sugar4 ,occurs in various ,carbon1 organs4 ,oxygen1 ,lactose1 milk sugar4 ,occurs in milk4 ,hydrogen4 ,cholesterin4 ,occurs in brain1 nerves1 and other organs4 ,phosphate of lime1 or calcium phosphate4 ,occurs chiefly ,carbonate of lime1 or calcium in bones and carbonate4 teeth1 though ,fluorid of calcium1 or calcium found in fluorid4 other organs4 ,phosphate of magnesia1 or magnesium phosphate4 ,,mineral ,,phosphate ,,of ,,potash1 ,,or ,,potassium ,,salts4 phosphate4 ,sulphate of potash1 or potassium ,distributed sulphate4 through the ,chlorid of potassium1 or body in the potassium chlorid4 blood1 muscle1 ,phosphate of soda1 or sodium brain1 phosphate4 and other ,sulphate of soda1 or sodium organs4 sulphate4 ,chlorid of sodium1 or sodium chlorid4 ,now1 since the body is composed of these substances1 our food1 including air and water1 should contain them all in due proportion1 that the growth1 energy1 and repair of the body may be healthfully maintained4 ,,the ,,five ,,food ,,principles ,for convenience of comparison foods may be divided into five classes3 ,water1 ,protein1 ,fats1 ,carbohydrates1 ,mineral ,matters4 ,some scientists include air in the list1 but it has been thought best in this work to speak of it separately as the greatest necessity of life1 but not in the sense of a direct nutrient4 ,an average composition of three of the principles is as follows3 ,carbon #ec ,,protein ,hydrogen #g ,oxygen #bd ,nitrogen #af ,carbon #gf4e ,,fats ,hydrogen #ab ,oxygen #aa4e ,nitrogen -- ,carbon #dd ,,carbohydrates ,hydrogen #f ,oxygen #ej ,nitrogen -- ,it will be seen from the above that the protein compounds contain nitrogen2 the fats and carbohydrates do not4 ,,water ,we will now consider the first of the food principles--water4 ,water is one of the necessities of life4 ,a person could live without air but a few minutes1 without water but a few days4 ,it constitutes by weight three fifths of the human body1 and enters largely into all organic matter4 ,water is an aid to the performance of many of the functions of the body1 holding in solution the various nutritious principles1 and also acting as a carrier of waste4 ,it usually contains foreign matter1 but the nearer it is to being pure the more valuable it becomes as an agent in the body4 ,ordinary hydrant1 well1 or spring water may be made pure by filtering and then sterilizing it4 ,exp4 ,put a little water into a test-tube1 and heat it over the flame of an alcohol-lamp4 ,in a short time tiny bubbles will appear on the sides of the glass4 ,these are not steam1 as may be proved by testing the temperature of the water2 they are bubbles of atmospheric gases which have been condensed in the water from the air2 they have been proved to be nitrogen1 oxygen1 and carbonic acid1 but as they do not exist in the water in the same proportions as in the air1 they are not called air1 but atmospheric gases4 ,continue the heating1 and the bubbles will continue to form4 ,after a while1 very large bubbles will appear at the bottom of the tube2 they increase rapidly and rise toward the top2 some break before reaching it1 but as the heat becomes more intense others succeed in getting to the surface1--there they break and disappear4 ,if the water now be tested with a thermometer1 it will be found to have reached #bab ,fahrenheit or #ajj ,centigrade1 provided the experiment be tried at or near the level of the sea4 ,steam4 ,the large bubbles are bubbles of steam1 or water expanded by heat until its particles are so far apart that it ceases to be a liquid and becomes a gas4 ,true steam is invisible2 the moisture which collects on the sides of the tube and is seen coming out at the mouth is partially condensed steam1 or watery vapor4 ,watch a tea-kettle as it boils on a stove2 for the space of an inch or two from the end of the spout there seems to be nothing2 that is where the true steam is2 beyond that1 clouds of what is commonly called steam appear2 they are watery vapor formed from the true steam by partial condensation which is produced by its contact with the cool air4#g ,boiling-point of ,water4 ,water boils at different temperatures1 according to the elevation above the sea-level4 ,in ,baltimore it boils practically at #bab ,fahr42 at ,munich in ,germany at #bji2 at the city of ,mexico in ,mexico at #bjj2 and in the ,himalayas1 at an elevation of #ah1jjj feet above the level of the sea1 at #ahj4 ,these differences are caused by the varying pressure of the atmosphere at these points4 ,in ,baltimore practically the whole weight of the air is to be overcome4 ,in ,mexico1 #gjjj feet above the sea1 there are #gjjj feet less of atmosphere to be resisted2 consequently1 less heat is required1 and boiling takes place at a lower temperature4 ,by inclosing a vessel of water in a glass bell1 and exhausting the air by means of an air-pump1 water may be made to boil at a temperature of #gj ,fahr41 showing that much of the force 7heat7 that is consumed in causing water to be converted into steam is required to overcome the pressure of the air4 ,the foregoing illustrates the point that boiling water is not of invariable temperature2 consequently1 that foods which in some places are cooked in it may in other places be cooked in water that is not boiling1--in other words1 that it is not ebullition which produces the change in boiling substances1 but heat4 ,changes ,produced in ,water by ,boiling4 ,by boiling water for a moderate time the greater part of the atmospheric gases is driven off4 ,the flavor is much changed4 ,we call it flat2 but by shaking it in a carafe or other vessel so that the air can mingle with it1 it will reacquire oxygen1 nitrogen1 and carbonic acid1 and its usual flavor can thus be restored4 ,water which flows through soil containing lime is further changed by boiling4 ,exp4 with ,lime-water4 ,pour a little lime-water into a test-tube4 ,with a small glass tube blow into it for a few minutes1 when it will become milky2 continue the blowing for a few minutes more1 when it will lose its cloudy appearance and become clear again4 ,the following explains this3 in the first place there was forced into the lime-water1 from the lungs1 air containing an excess of carbonic acid2 this united with the lime in solution in the water and formed carbonate of lime4 ,carbonate of lime is insoluble in water which contains no carbonic acid1 or very little1#h but will dissolve in water which is charged with it1 and this is produced by the continued blowing4 ,now if this water be freed of its excess of carbonic acid by boiling1 the carbonate of lime will be freed from its soluble state1 and will fall as a precipitate and settle on the sides of the vessel4 ,from this we learn that water may be freed from carbonate of lime in solution in it by boiling4 ,organic ,matter in ,water4 ,there is another class of impurities in water of vastly more importance than either the atmospheric gases or lime4 ,these are the organic substances which it always contains1 especially that which has flowed over land covered with vegetation1 or that which has received the drainage from sewers4 ,the soluble matter found in such water is excellent food for many kinds of micro-organisms which often form1 by their multiplication1 poisons very destructive to animal life4 ,or the organisms themselves may be the direct producers of disease1 as for instance the typhoid fever bacillus1 the bacillus of cholera1 and probably others which occur in drinking-water4 ,these organisms are destroyed by heat1 so that the most valuable effect produced in water by boiling it is their destruction4 ,such water is1 therefore1 a much safer drink to use than that which has not been boiled4 ,water should always be boiled if there is the slightest suspicion of dangerous impurities in the supply4 ,use of ,tea and ,coffee4 ,this leads us to the thought that the extensive use of tea and coffee in the world may be an instinctive safeguard against these until recently unknown forms of life4 ,the universal use of cooked water in some form in ,china is a matter of history4 ,the country is densely populated1 the sewage is carried off principally by the rivers1 so that the danger of contracting disease through water must be very great1 and it is probable that instinct or knowledge has prompted the ,chinaman to use but very little water for food except that which has been cooked4 ,whatever the reason1 the custom is a national one4 ,the every-day drink is weak tea made in a large teapot and kept in a wadded basket to retain the heat2 the whole family use it4 ,the very poor drink plain hot water or water just tinged with tea4 ,that tea and coffee furnish us each day with a certain amount of wholesome liquid in which all organic life has been destroyed1 remains a fact2 they may be1 in addition1 when properly made and of proper strength1 of great value on account of their warmth1 good flavor1 and invigorating properties4 ,there is no doubt that it is of the greatest importance that tea and coffee be used of proper strength2 for if taken too strong1 disorders of the system may be produced1 necessitating their discontinuance1 and thus depriving the individual of a certain amount of warm and wholesome liquid4 ,to ,summarize4 ,the effects produced in water by boiling which have been spoken of are3 7#a7 the expulsion of the atmospheric gases2 7#b7 the precipitation of lime when in solution2 and 7#c7 the destruction of micro-organisms4 ,the most important points to remember in connection with water are1 that a certain amount each day is an absolute necessity of life1 and that unless the supply be above suspicion it should be filtered and then sterilized4 ,filtration and ,sterilization of ,water4 ,filtration as a general thing is done by public authorities1 but sterilization is not1 and should be done when necessary by the nurse4 ,for immediate use1 simply boiling is said on good authority to be sufficient to destroy all organisms then in the water4 ,spores of organisms are1 however1 not killed by boiling1 as they are very resistant to heat4 ,fortunately they are not common4 ,as they do not develop into bacteria for some hours after the water has been boiled1 they may be entirely gotten rid of by allowing them to develop and then destroying by a second boiling2 but for all practical purposes1 and under ordinary circumstances1 water is rendered safe for use by boiling it once4#i ,should the water be very bad1 boil it in a jar plugged with cotton for half an hour three days in succession1 keeping it meanwhile in a temperature of #gj or #hj ,fahr41 so that any spores of organisms which may be in it will have an opportunity to get into such a state of existence that they will be capable of being killed by the next boiling4 ,the third treatment is for the purpose of making sure of any that may have escaped the first and second4 ,,protein ,the second of the food principles1 protein1 is a complex and very important constituent of our food4 ,the protein compounds differ from all others as to chemical composition by the presence of nitrogen2 they contain carbon1 oxygen1 hydrogen1 and nitrogen1 while the fats and carbohydrates are composed principally of carbon1 oxygen1 and hydrogen1 but no nitrogen4 ,the so-called extractives or flavoring properties of meats are nitrogenous1 and are consequently classed with the protein compounds4#aj ,the body of an average person contains about eighteen per cent4 of protein4 ,the proteins of various kinds furnish nutriment for blood and muscle1 hence the term muscle-formers1 which is sometimes given them4 ,they also furnish material for tendons and other nitrogenous tissues4 ,when these are worn out by use1 it is protein which repairs the waste4 ,most of the valuable work upon the analysis of food has been done in ,germany4 ,from estimates made by chemists of that country it has been decided that the amount of protein in a diet should not fall below four ounces daily4 ,this is to represent an allowance for a man of average weight doing an average amount of work1 below which he cannot go without loss in health1 in work1 or in both4 ,although protein is the most expensive of all food materials1 one should endeavor to use at least four ounces each day4 ,meat1 milk1 eggs1 cheese1 fish of all kinds1 but especially dried cod1 wheat1 beans1 and oatmeal are all rich in this substance4 ,the protein compounds are divided into three classes3 ,,albuminoids1 ,,gelatinoids1 ,,extractives4 ,albuminoids4 ,the most perfect type of an albuminoid is the white of egg4 ,it is a viscous1 glairy1 thick fluid which occurs also in the flesh of meat as one of its juices1 in fish1 in milk1 in wheat as gluten1 and in other foods4 ,it is soluble in cold water4 ,exp4 ,mix some white of egg in a tumbler with half a cup of cold water4 ,as soon as the viscousness is broken up it will be found to be completely dissolved4 ,it is insoluble in alcohol4 ,exp4 ,pour upon some white of egg double its bulk of alcohol4 ,it will coagulate into a somewhat hard opaque mass4 ,heat also has the power of coagulating albumen4 ,coagulation of ,albumen by ,heat4 ,put into a test-tube some white of egg1 and place the tube in a dish of warm water4 ,heat the water gradually over a gas-flame or an alcohol-lamp4 ,when the temperature reaches #acd ,fahr4 it will be seen that little white threads have begun to appear2 continue the heating to #afj1 when the whole mass becomes white and firm4 ,now remove a part from the tube and test its consistency2 it will be found to be tender1 soft1 and jelly-like4 ,replace the tube in the dish of water and raise the heat to #bjj ,fahr42 then take out a little more and test again2 it will now be found hard1 close-grained1 and somewhat tough4 ,continue the heating1 when it will be seen that the tenacity increases with rise of temperature until at #bab ,fahr41 the boiling-point of water1 it is a firm1 compact solid4 ,when heated to about #cej1 white of egg becomes so tenacious that it is used as a valuable cement for marble4 ,these experiments illustrate a very important point in the cooking of albuminous foods4 ,they show that the proper temperature for albumen is that at which it is thoroughly coagulated1 but not hardened2 that is1 about #afj ,fahr4 ,most kinds of meat1 milk1 eggs1 oysters1 and fish1 when cooked with reference to their albumen alone1 we find are also done in the best possible manner with reference to their other constituents4 ,for instance1 if you cook an oyster thinking only of its albuminous juice1 and endeavor to raise the temperature throughout all of its substance to1 or near1 #afj ,fahr41 and not higher1 you will find it most satisfactory as to flavor1 consistency1 and digestibility4 ,the same is true of eggs done in all ways1 and of dishes made with eggs1 such as custards1 creams1 and puddings4 ,with the knowledge that albumen coagulates at a temperature of #eb below that of boiling water1 one can appreciate the necessity of cooking eggs in water that is not boiling1 and a little experiment like the above will impress it upon the mind as no amount of mere explanation can possibly do4 ,the cooking of eggs1 whether poached1 cooked in the shell1 or in omelets1 is of much importance1 for albumen when hard1 compact1 and tenacious is very difficult of digestion2 the gastric juice cannot easily penetrate it2 sometimes it is not digested at all2 while that which is properly done--cooked in such a way that it is tender and falls apart easily--is one of the most valuable forms of food for the sick4 ,albumen should always be prepared in such manner as to require the least possible expenditure of force in digestion4 ,those who are ill cannot afford to waste energy4 ,whether they are forced to do so in the digestion of their food depends very much upon the person who prepares it4 ,advantage is often taken1 in cooking1 of the fact that albumen hardens on exposure to certain degrees of heat1 to form protecting layers over pieces of broiling steak1 roast meats1 etc4 ,if a piece of meat is placed in cold water to cook1 it is evident1 since albumen is soluble in cold water1 that some of it will be wasted4 ,if the same piece is plunged into boiling water the albumen in its outer layers will be immediately hardened1 and form a sheath over the whole which will keep in the juices and the very important flavors4 ,when broth or soup is made1 we put the meat 7cut into small pieces to expose a large extent of surface7 into cold water1 because we wish to draw out as much as possible the soluble matter and the flavors4 ,if1 on the other hand1 the meat is to be served boiled1 and broth or soup is not the object1 then this order should be reversed1 and every effort made to prevent the escape of any of the ingredients of the meat into the liquid4 ,in broiling steak1 we sacrifice a thin layer of the outside to form a protecting covering over the whole by plunging it into the hottest part of the fire1 so that the albumen will become suddenly hard and firm1 and plug up the pores1 thus preventing the savory juices from oozing out4 ,more will be said on this subject in the recipes for cooking these kinds of foods4 ,gelatinoids4 ,the second class of protein compounds comprises the gelatinoids1 gelatin being their leading constituent4 ,it is found in flesh1 tendons1 cartilage and bone2 in fact1 it exists in all the tissues of the body1 for the walls of most of the microscopic cells of which the tissues are composed contain gelatin4 ,exp4 ,boil a pound of lean meat freed from tendons1 fat1 and bone1 in a pint of water for three hours2 then set the liquid away to cool4 ,jelly resembling calf's-foot jelly will be the result4 ,the cell-walls of the flesh have been dissolved by the long-continued action of heat and liquid4 ,this is commonly called stock or glaze4 ,exp4 ,put a piece of clean bone into a dilute solution of hydrochloric acid4 ,in two or three days the acid will have acted upon the earthy matters in the bone to remove them1 and gelatin will remain4 ,the average amount in bone is about thirty per cent4 ,calves' feet were formerly used for jelly because of the excess of gelatin which they contain4 ,they were cooked in water for a long time and the liquid reduced by further boiling2 it was then clarified1 flavored1 and cooled2 the result was a transparent1 trembling jelly4 ,the prepared gelatin of commerce1 or gelatine1 has now largely displaced this1 for it is much more convenient to use1 and less expensive4 ,extractives4 ,the extractives or flavoring properties of meats and other substances are usually classed with the protein compounds4 ,their chemical nature is not well understood4 ,,fats ,fixed and ,volatile ,oils4 ,there are two classes of fats1 called fixed oils and volatile oils4 ,all kinds of fats good for food belong to the class of fixed oils4 ,a volatile oil is one which evaporates away1 like alcohol or water1 and leaves no residue4 ,the fixed oils1 at least most of them1 will not do this2 they do not vaporize even at very high temperatures1 but they become dissociated or decomposed1--that is1 their chemical structure is broken up before their boiling-point is reached4 ,volatile oils1 on the contrary1 are capable of being boiled and transformed into gases4 ,some one illustrates this by the changes which take place in water4 ,when water is heated to #bab ,fahr4 it is converted into a gas1 which on cooling below #bab returns to the liquid state again without loss4 ,the essential oil1 turpentine1 if heated to #cbj ,fahr4 ceases to be a liquid and becomes a gas1 which on cooling becomes a liquid oil again without loss of weight4 ,other volatile oils are oil of cloves1 oil of bitter almonds1 orange and lemon oil1 oil of cinnamon1 bergamot1 and patchouli4 ,the boiling sometimes noticed in a pot of lard is owing to the presence in it of a little water which is very soon converted into steam1 when the bubbling ceases1 and after that the temperature of the fat rises rapidly1 reaching in a short time four or five hundred degrees ,fahrenheit1 when a separation of its constituents takes place1 and carbon is revealed as a black mass4 ,composition of ,fats4 ,fats are hydrocarbons--that is1 they are composed chiefly of carbon united with hydrogen and oxygen4 ,they must not be confounded with the carbohydrates1 which are always composed of carbon with the elements of water--that is1 the proportion of hydrogen to oxygen is as two to one1--whereas in the hydrocarbons this is not the case4 ,these elements enter into the compositions of fats as various fatty acids and glycerin2 the acids are not sour1 as one would suppose from the name1 but are so called because they behave chemically toward bases as sour acids do1 that is1 they unite with them4 ,the glycerin of commerce is obtained by decomposing fats4 ,fat in ,milk4 ,the white color of milk is given to it by minute globules of fat suspended in it4 ,to prove this3 ,put a little milk into a bottle with a ground-glass stopper2 pour upon it three times its bulk of ether and shake gently2 let it stand for two or three days1 when it will be found that the ether has dissolved the fat and left a semi-transparent yellowish white liquid resembling blood serum4 ,by pipetting or carefully pouring off the ether1 and evaporating it by placing the vessel containing it in a dish of warm water1 clear oil will be obtained4 ,care must be taken not to put the ether near a flame or the fire1 as it is highly inflammable1 and an explosion might occur4 ,ether boils at #id4hb ,fahr4 ,the proportion of fat in milk is from #b4h to #h per cent4 ,it varies in milk from different species of cows1 and from the same species at different times1 according to age1 feeding1 and other circumstances4 ,cream4 ,when milk is allowed to stand without disturbance for a time the globules of fat1 being lighter than water1 rise to the surface and form cream4 ,cream is the most wholesome1 palatable1 and easily digested form of fat4 ,butter is obtained by beating milk or cream in a churn until the little globules of fat break and stick together in a mass4 ,olive-,oil4 ,olive-oil is one of the most easily digested and palatable of fats4 ,a genuine oil of the first quality is1 in this country unfortunately1 expensive1 much of that sold under the name being adulterated with cotton-seed oil1 poppy-oil1 and essence of lard4#aa ,cotton-seed oil has no especially bad flavor1 but it is unpleasant and indigestible when used raw as in sardines and salads4 ,the after taste which it leaves reminds one too forcibly of castor-oil4 ,olive-oil of the best quality is almost absolutely without flavor4 ,it is prepared in several grades3 the first pressing from the fruit is the best1 the second is fair1 the third inferior1 and there is sometimes a fourth known as refuse oil4 ,for deep fat frying nothing is so good as olive-oil1 but its costliness in this country excludes it from common use4 ,the fat of the sheep and ox1 after it has been rendered1 and deprived of all membrane and fibers1 is called tallow4 ,the term is also applied to the fat of other animals1 and to that of some plants1 as bayberry-tallow1 piny tallow1 and others4 ,the uncooked fat of any animal is called suet1 but the name has come to be applied to the less easily melted kinds1 which surround the kidneys or are in other parts of the loin4 ,the fat which falls in drops from meat in roasting is called dripping4 ,,the ,,carbohydrates ,starch4 ,starch is a substance found in wheat1 corn1 oats1 and in fact in all grains1 in potatoes1 in the roots and stems of many plants1 and in some fruits4 ,in a pure state it is a white powder such as is seen in arrowroot and corn-starch4 ,examined by a microscope this powder is found to be made up of tiny grains of different shapes and sizes1 some rounded or oval1 others irregular4 ,those of potato-starch are ovoid1 with an outside covering which appears to be folded or ridged1 and looks somewhat like the outside of an oyster-shell1 although its similarity extends no further than appearance1 as the little ridges are true folds1 and not overlapping edges4 ,size of ,starch ,grains4 ,starch grains vary in size according to the source from which the starch is obtained4 ,those of ground rice are very small1 being about #a_/cjjj of an inch in diameter2 those of wheat are #a_/ajjj of an inch1 and those of potato #a_/cjj of an inch4 ,starch is a carbohydrate1 being composed of six parts of carbon1 ten of hydrogen1 and five of oxygen4 ,its symbol is ,c#f;,h#aj,o#e4 ,it is insoluble in water1 but when the water is heated1 the grains seem to absorb it2 they increase in size1 the ridges or folds disappear1 and when the temperature reaches #adj ,fahr4 or a little over1 they burst1 and the contents mingle with the liquid forming the well-known paste4 ,test for ,starch4 ,mix a teaspoon of starch with a cup of cold water and boil them together for a few minutes until a paste is formed2 then set it aside to cool4 ,meanwhile make a solution of iodine by putting a few flakes into alcohol1 or use that which is already prepared1 and which may be obtained at any pharmacy4 ,add a drop of this solution to the paste mixture2 it will immediately color the whole a rich dark blue4 ,this is known as the iodine test1 and is a very valuable one to the chemist1 for by means of it the slightest trace of starch can be detected4 ,exp4 with ,arrowroot4 ,make a thin paste by boiling a little arrowroot and water together4 ,when cool test it with a drop of the iodine solution4 ,the characteristic blue color will be very strong1 showing that arrowroot is rich in starch4 ,similar tests may be made with grated potato1 wheat-flour1 rice-flour1 tapioca1 and other starch-containing substances4 ,also powdered sugar1 cream of tartar1 and other substances may be tested1 when it is suspected that they have been adulterated with starch4 ,although starch grains burst and form a paste with water at #adj ,fahr41 that is not the temperature at which it should be cooked for food1 and the thickening which then takes place should not be confounded1 as often happens1 with the true cooking of starch4 ,in order to understand the difference between the proper cooking of starch and the simple bursting of the grains1 let us consider the changes which take place in starch when it is subjected to different degrees of heat1 and also those which are produced in it during the process of digestion4 ,all starch in food is changed into dextrine and then into sugar 7glucose1 ,c#f;,h#ab,o#f7 in the process of digestion4 ,glucose is a kind of sugar1 resembling cane-sugar1 but it is not so sweet4 ,dextrine4 ,dextrine is a substance having the same chemical nature as starch1 but differing in many of its properties4 ,it may be described as a condition which starch assumes just before its change into glucose4 ,exp4 to show ,dextrine4 ,carefully dry and then heat a little starch to about #djj ,fahr4 ,keep it at this temperature until it turns brown1 or for ten minutes4 ,then mix it with water1 when it will dissolve1 forming a gummy solution4 ,starch will not do this4 ,test it with iodine2 it will not change color4 ,the remarkable thing about the relation of dextrine to starch is that although they differ so much in properties they have the same chemical composition4 ,the change of starch into dextrine is an important point in cooking1 because starch cannot be assimilated until the conversion has taken place1 either before or after it is eaten4 ,now it will be seen that unless this change is either produced or approached in the cooking of starch-containing foods1 they are not prepared as well as it is possible to prepare them2 also1 that it is not possible to cause this change at a low temperature2 therefore #adj 7the temperature at which the grains burst7 should not be regarded as the cooking temperature of starch4 ,it should be such a temperature as shall actually convert it into dextrine1 or at least change it to such an extent that it will be more easily converted into dextrine1 and ultimately into sugar1 by the digestive fluids4 ,this should be as near #dja ,fahr4 as practicable1--not that a potato1 or a loaf of bread1 or a pudding will have all the starch in it changed when it is put into an oven of that temperature4 ,it would not be possible1 on account of the water contained in each2 but that in the outside may be1 and the preparation of the remainder will be better than at a lower temperature4 ,there are other means of changing starch into dextrine than by heat1 one of the most remarkable of which is diastase1 a substance found in sprouting grains1 which has the power to transform the starch stored in the grain by nature into soluble dextrine1 in which form it can be taken up by the young plant for food4 ,the crude starch could not thus be absorbed4 ,the starch which we use as food is of no more value to us than it is to the young plant until it has been changed into dextrine or sugar4 ,now1 if art outside of the body can accomplish what nature is otherwise forced to do in the alimentary canal1 the body will be saved a certain amount of force1--a point of great importance1 especially in the case of the sick or invalid1 who can ill afford to waste energy4 ,starch constitutes half of bread1 our staff of life2 nearly all of rice1 the staff of life in the ,east2 and the greater part of corn-starch1 sago1 arrowroot1 tapioca1 peas1 beans1 turnips1 carrots1 and potatoes4 ,arrowroot is the purest form of starch food known4 ,rice is richest in starch of all the grains4 ,tapioca is prepared from the root of a tropical plant2 it is first crushed and the grains washed out with water1 then the whole is heated and stirred1 thus cooking and breaking the starch grains1 which on cooling assume the irregular rough shapes seen in the ordinary tapioca of commerce4 ,probably a part of the starch is converted into dextrine1 which accounts for the peculiarly agreeable flavor which tapioca possesses4 ,mixed with the grains1 as they are taken from the plant1 is a very dangerous poison which1 being soluble in water and volatile1 is partially washed away and partially driven out by the heat1--in fact the heating is done for this purpose4 ,sago is principally starch4 ,it is obtained from the pith of the sago-palm4 ,imitations of both tapioca and sago are sometimes made from common starch4 ,starch may be converted into grape-sugar by treating it with acids2 that of corn is generally used for the purpose4 ,much of the glucose of commerce is made in this way4 ,in the ,united ,states it is estimated that #aj1jjj1jjj worth is manufactured every year4 ,it is used for table syrup1 in brewing beer1 in the adulteration of cane-sugar1 and in confectionery4 ,honey is also made from it4 ,the nutritive value of vegetables is due largely to the starch and sugar which they contain4 ,in the economy of the body starch is eminently a heat producer4 ,pound for pound it does not give as much heat as fat1 but owing to its great abundance and extensive use it1 in the aggregate1 produces more4 7,atwater47 ,starch is an abundant and easily digested form of vegetable food1 but it is incapable of sustaining life4 ,it contains none of the nitrogenous matter needed for the nutrition of the muscles1 nerves1 and tissues4 ,indeed1 it is said on good authority that many an invalid has been slowly starved to death from being fed upon this material alone4 ,sugar4 ,there are many kinds of sugar1 the most familiar of which is cane-sugar1 or sucrose 7,c#ab;,h#bb,o#aa74 ,it is obtained from the juices of various plants1 for instance1 sugar-cane1 beet-root1 the sugar-maple1 and certain kinds of palms4 ,by far the greatest amount comes from the sugar-cane4 ,it is made by crushing the stalks of the plant 7which somewhat resembles ,indian corn7 and extracting the sweet juice1 which is then clarified and evaporated until1 on cooling1 crystals appear in a thick liquid2 this liquid is molasses1 and the grains or crystals are brown sugar4 ,white sugar is obtained by melting this brown sugar in water1 removing the impurities1 and again evaporating in vacuum-pans1 which are used for the purpose of boiling the liquid at a lower temperature than it could be boiled in the open air1 thus avoiding the danger of burning1 and otherwise preserving certain qualities of the sugar4 ,loaf-sugar is made by separating the crystals from the liquid by draining in molds2 and granulated sugar by forcing out the syrup in a centrifugal machine4 ,the process of making beet-root sugar is similar4 ,sugar from maple sap is obtained by simply evaporating away the excess of water4 ,in the ,east a considerable quantity of sugar is made from the juices of certain varieties of palm1 especially the date-palm4 ,maple-sugar and palm-sugar are generally not purified4 ,sucrose dissolves readily in water4 ,by allowing such a solution to stand undisturbed for a time until the water has disappeared1 transparent crystals are obtained1 known as rock candy4 ,again1 sucrose melted at a temperature of #cbj ,fahr4 forms1 on cooling1 a clear mass1 called barley-sugar4 ,heated to #dbj ,fahr4 dissociation of the carbon from the water of crystallization takes place1 the carbon appearing in its characteristic black color4 ,this dark brown1 sweetish-bitter syrup is called caramel4 ,on cooling it forms a solid1 which may be dissolved in water1 and is used to color gravies1 soups1 beer1 and so forth4 ,exp4 with ,sulphuric ,acid4 ,a very pretty experiment to show the separation of the water from the carbon may be made by treating a little sugar in sulphuric acid4 ,put a tablespoon of sugar in any vessel that will bear heat1 a thin glass or stout cup4 ,pour over enough concentrated sulphuric acid to thoroughly moisten it1 let it stand for a few minutes1 when it will be seen that the mass has changed color from white to a yellowish brown4 ,the color increases in intensity until it is perfectly black1 when the whole puffs and swells up1 fumes are driven off1 and a mass like a cinder remains4 ,this is charcoal1 or nearly pure carbon4 ,the explanation is as follows3 ,so strong is the affinity of the acid for the water that it breaks up the chemical combination between it and the carbon1 unites with the water1 and leaves the carbon free4 ,so intense is the chemical change that an enormous amount of heat is evolved1--so much1 in fact1 that a considerable part of the water is vaporized1 leaving the more or less solid charcoal4 ,the light color noticed during the first part of the union indicates that the chemical dissociation is just beginning1 and that only a small amount of carbon has been set free4 ,glucose4 ,glucose or grape-sugar 7,c#f;,h#ab,o#f7 is one of the kinds of sugar found in grapes1 peaches1 and other fruits4 ,it is about two and one half times less sweet than cane-sugar4 ,it is manufactured on a large scale from the starch of corn4 ,lactose4 ,lactose or milk-sugar is the sugar found in the milk of the ,mammalia4 ,that of commerce comes chiefly from ,switzerland1 where it is made by evaporating the whey of cow's milk4 ,for sweetening drinks for infants and for the sick1 milk-sugar is said to be less liable to produce acid fermentation than cane-sugar1 and also to be more easily digested4 ,sugar is a valuable nutrient1 being very easily digested and absorbed4 ,cane-sugar is converted into glucose in the process of digestion by the pancreatic juice1 and after absorption it is completely utilized in the body1 furnishing heat and probably energy4 ,effects of ,heat on ,sugar4 ,sugar undergoes various changes1 with different degrees of heat1 by loss of some of its water of crystallization4 ,one of the most remarkable of these is seen in caramel sauce1 which is a rich crimson-brown syrup generally supposed to contain foreign coloring matter1 but which does not4 ,it is made by melting sugar without water1 and heating it until the desired hue and thickness are reached4 ,nothing is added1 but something is taken away2 that is1 some of the water is driven out1 with the result of change in both color and taste4 ,in a recent article in ,the ,century ,magazine 7,november1 #ahia7 ,prof4 ,atwater touches upon the subject of the production of artificial foods from the crude materials of the earth1 and states1 among other things1 that a sugar resembling fruit-sugar has been made artificially by synthesis1 by ,prof4 ,fischer of ,wrzburg1 ,germany4 ,,air ,air is a gaseous elastic body which envelops the earth on every side1 extending possibly two hundred miles from its surface1 but all the while growing more and more rare as the distance increases4 ,when pure it is tasteless and odorless4 ,we really live at the bottom of an atmospheric ocean1 and are pressed upon by its weight4 ,at the sea-level the pressure upon every square inch of surface is equal to fifteen pound4 ,atmospheric ,pressure ,variable4 ,atmospheric pressure diminishes and is constantly variable1 according to the height above the sea-level4 ,if we ascend into the air #ejjj feet1 it is perfectly evident that there are #ejjj feet less of atmosphere pressing upon us than at the point from which we started4 ,this diminution of pressure is often measured by the temperature at which water boils at different heights4 ,composition4 ,an average composition of the atmosphere has been previously stated4 ,besides nitrogen and oxygen1 it always contains water in the form of vapor1 and carbonic acid4 ,the amount of aqueous vapor in the air changes according to the temperature2 the amount of carbonic acid is also constantly variable4 ,air usually contains1 in addition to these1 traces of ammonia1 organic matter which includes micro-organisms1 ozone1 salts of sodium1 and other mineral matters in minute and variable quantities4 ,air in ,motion4 ,the atmosphere is almost always in motion4 ,we feel it in the gentle breeze and the more forcible wind4 ,if it moves at a slower rate than two and one half feet a second this motion is not noticeable4 ,motion in the air is caused by the unequal heating of portions of it4 ,if from any cause the atmosphere over a certain region becomes warm1 it will expand 7all bodies expand with heat71 become lighter1 and its tendency will be to move in the direction of least resistance1--that is1 upward2 so we say heated air rises4 ,currents of cooler air will immediately flow in to take its place1 and thus we have a breeze1 a wind1 or a gale1 according to the velocity and force with which the currents move4 ,it is upon a knowledge of these movements that the theory of ventilation is based4 ,it is because of the constant motion of air-currents that out of doors1 except in densely populated cities1 air remains constantly pure4 ,when poisonous gases and other impurities accumulate1 winds scatter them far and wide until they are so diluted as to be harmless2 or under some conditions they unite with other things and form new and simple substances of a harmless nature1 while under others1 if they are compounds1 they may be decomposed or washed down to the surface of the earth again4 ,impurities4 ,the chief chemical product of fires and of that slower combustion breathing is carbonic acid4 ,plants during the day1 and under the influence of sunlight1 take it up from the air for food1 use the carbon for their growth1 freeing the oxygen which man and the lower animals need4 ,thus is the balance most beautifully maintained4 ,air is purest over the sea and over wind-swept heights of land4 ,it1 however1 always contains some foreign substances1 and always micro-organisms except over mid-ocean4 ,even the upper strata of atmosphere are not free from microscopic forms of life1 as has been shown in experiments made with hail at the ,johns ,hopkins ,hospital in #ahij by ,dr4 ,abbott4 ,large hailstones were washed in distilled and sterilized water1 and then melted1 and cultures made from different layers2 in all of these organisms were found1 showing that they extend into the air a long distance from the earth4#ab ,impurities of various kinds are constantly passing into the air1 but so vast is the expanse of the atmosphere as compared with the impurities daily thrown into it from the lungs of man and the lower animals1 from fires1 manufactories1 and decomposing matter1 that they quickly disappear4 ,air is the greatest or1 as one writer says1 the most immediate necessity of life4 ,we could live without it only a few seconds4 ,we constantly use it1 whether sleeping or waking1 and perhaps this accounts in part for the utter carelessness and indifference which most people have for the quality of that which they breathe4 ,even those persons who know something of the nature of air1 make but little effort to provide themselves with a constantly pure supply4 ,effects of ,breathing ,bad ,air4 ,if the effects of breathing bad air were immediate1 there would then be an immediate remedy for the present total lack of any systematic means of ventilation in most houses4 ,but the effects of breathing bad air are1 like those of some slow and insidious poison1 not noticeable at once1 and often manifested under the name of some disease which gives no clue to the true cause4 ,dr4 ,van ,rensselaer1 in the ,orton ,prize ,essay on ,impure ,air and ,ventilation1 makes the statement that statistics show that of the causes of mortality the most important and farthest-reaching is impure air4 ,amount of ,air ,required for one ,person4 ,sanitarians have agreed that each individual requires at least #cjjj cubic feet of air every hour4 ,a room #aj #ae #bj holds #cjjj cubic feet of air1 which should be changed once every hour in order that one individual shall have the required amount4 ,if three persons are in the room1 it must be changed three times4 ,the effect of bad ventilation is well illustrated by the condition of the horses in the ,french army some years ago4 ,with small close stables the mortality was #aig in every #ajjj annually4 ,the simple enlargement of the stables1 and consequent increase of breathing-space1 reduced the number in the course of time to #fh in every #ajjj1 and later1 from #ahfb to #ahff1 with some attention paid to the air-supply1 the number fell to #bh per #ajjj4ac ,necessity for a ,constant ,supply of ,pure ,air4 ,when we consider that the food we eat and digest cannot nourish the body until it has been acted upon by oxygen in the lungs1 and that this action must be constant1 never ceasing1 it will help us to understand the necessity for a constant supply of air such as shall furnish us a due proportion of the life-giving principle1 oxygen1 and which shall not contain impurities that interfere with its absorption4 ,we take into the lungs a mixture of nitrogen1 oxygen1 and carbonic acid4 ,we give out a mixture which has lost some of its oxygen1 and gained in carbonic acid4 ,now1 unless the amount of oxygen is what it should be1 the blood will not gain from an inspiration the amount it should receive1 consequently it will be but imperfectly purified and able but imperfectly to nourish the body4 ,so the whole system suffers1 and if a person for a long time continues to breathe such an atmosphere1 the condition of the body will become so reduced as to produce disease4 ,even though in other ways one lives wisely1 all the factors of health multiplied together cannot withstand the one of impure air4 ,we eat food three or four times daily4 ,some of us are very particular about its quality4 ,we breathe air every instant of our lives1 but generally we give but little consideration as to whether it is pure or impure4 ,ventilation4 ,no attempt will be made here to explain different devices for ventilation1 but only to touch upon the principle it involves4 ,its objects are 7#a7 to remove air which has been breathed once2 7#b7 to remove the products of combustion1 whether from fires1 lamps1 gas1 or other sources2 7#c7 to carry away all other substances which may be generated from any cause1 in a room or building1 as the impurities from manufacturing1 those arising from decaying matter1 and micro-organisms4 ,in a climate where artificial warmth is necessary a part of the year1 it is difficult to warm and ventilate a room at the same time1 without causing unpleasant drafts2 but with some knowledge of the necessity of ventilation1 and of the properties of air1 one may in some measure work out a scheme of ventilation adapted to the circumstances in which he finds himself4 ,there are always the doors and windows1 which may be thrown wide open at intervals1 and in many houses there are fireplaces4 ,if a window be opened at the bottom at one side of a room1 and another be opened at the top on an opposite side1 a current of air will be established from the first window1 passing through the room and out at the second4 ,this plan will do very well in warm weather when the temperature outside is about the same as that of the room1 but it would be impracticable in cold weather4 ,then we may resort to the very simple plan of placing a board about eight or ten inches wide across the window at the bottom and inside of the sash4 ,then when the lower half of the window is raised1 a space is left between the upper and lower sashes1 through which the air passes freely as it enters1 and1 being sent into the room in an upward direction1 causes no draft4 ,the board is for the purpose of closing the window below1 and should fit quite close to the sash4 ,fireplaces are good1 though not perfect1 ventilators4 ,then there are the preventive measures1 such as burning the gas or lamp low at night1 avoiding oil- and gas-stoves1 etc42 the latter are the worst possible means of heating rooms1 for not only do they draw oxygen for burning from the air1 but they give out the polluting carbonic acid and other products of combustion1 which in a coal- or wood-stove go up the chimney4 ,a well-ventilated room should have an inflow of warm1 pure air1 and a means for the removal of the same after it has been used1 the current being so controlled that1 although the air is kept in motion1 there is no perceptible draft4 ,the plan for the heating and ventilation of the ,johns ,hopkins ,hospital1 ,baltimore1 ,maryland1 is a most admirable one4 ,air from out of doors is conveyed by a flue into a chamber in the wall1 in which are coils of pipe filled with hot water4 ,the air in passing over these becomes warm1 and1 rising1 passes into the room to be heated through a register4 ,on the opposite side of the room is a chimney-like flue1 running to the top of the building and containing two registers1 by the opening and closing of which the movements of the air in the room can be controlled4 ,the temperature is maintained by the temperature of the water in the pipes1 and the rapidity of the flow4#ad ,the ventilation by this method of heating is the most perfect known to the author1 who has lived for two years in a building thus supplied with warmth and fresh air4 ,the rooms were invariably comfortable as to temperature1 and the air as invariably sweet and pure4 ,,milk ,milk is one of our most perfect types of food1 containing water and solids in such proportions as are known to be needful for the nourishment of the body4 ,a proof of this is seen in the fact that it is the only food of the young of the ,mammalia during the time of their greatest growth4 ,it contains those food principles in such amounts as to contribute to the rapid formation of bone and the various tissues of the body1 which takes place in infancy and childhood2 but after this growth is attained1 and the individual requires that which will repair the tissues and furnish warmth and energy1 milk ceases to be a complete food4 ,composition of ,cow's ,milk4 ,the composition of cow's milk varies with the breed and age1 care and feeding1 of the animals4 ,cows which are kept in foul air in stables all the year1 and fed upon bad food such as the refuse from breweries and kitchens1 give a quality of milk which is perhaps more to be dreaded than that from any other source2 for such animals are especially liable to disease1 and are often infected with tuberculosis1 pneumonia1 and other fatal maladies4 ,cows are particularly susceptible to tuberculosis1 and may convey it to human beings either in their milk or flesh4 ,according to ,dr4 ,miller1 cow's milk contains the following ingredients3 ,water #hg4d ,fat #d4j ,sugar and soluble salts #e4j ,nitrogenous matter and insoluble salts #c4f ,another analysis is that of ,uffelmann3 ,water #hg4f ,albuminoids #d4c ,fat #c4h ,sugar #c4g ,salts 4#fae ,characteristics4 ,milk from healthy1 well-nourished cows should be of full white color1 opaque1 and with a slightly yellowish tinge sometimes described as cream white4 ,it should vary but slightly in composition from the above analyses4 ,the fat should not be less than #b4e4 ,the amount of fat may be easily determined with a ,feser's lactoscope 7,eimer and ,amend1 ,new ,york71 directions for the use of which come with the instruments4 ,it will generally vary from #c to #d in good milk4 ,should it fall below #b4e the milk should be rejected as too poor for use4 ,such milk has probably been skimmed1 or comes from unhealthy or poorly fed cows4 ,the specific gravity of milk should be from #a4jbg to #a4jcc4 ,this may be found with a ,quevenne's lactometer4 ,if it falls below #a4jbg1 one has a right to claim that the milk has been watered or that the cows are in poor condition4#af ,the reaction of good milk varies from slightly alkaline to slightly acid or neutral4 ,that from the same cow will be different on different days1 even under the same apparent conditions of care1 varying from one to the other1 probably because of some difference in the nature of the food she has eaten4 ,however1 if the reaction is decidedly alkaline1 and red litmus-paper becomes a distinct blue1 the milk is not good1 and possibly the animal is diseased4 ,should the reaction be decidedly acid1 it shows that the milk has been contaminated1 either from the air by long exposure1 or from the vessels which held it1 with those micro-organisms which by their growth produce an acid1 a certain amount of which causes what is known as souring4 ,milk from perfectly healthy and perfectly kept cows is neutral1 leaving both red and blue litmus-paper unchanged2 but as a general thing milk is slightly acid1 even when transported directly from the producer to the consumer and handled by fairly clean workmen in fairly clean vessels4 ,such milk two or three hours old when examined microscopically is found to contain millions of organisms4 ,milk is one of the best of foods for bacteria1 many of the ordinary forms growing in it with exceeding rapidity under favorable conditions of temperature4 ,now it has been found that such milk1 although it may not contain the seeds of any certain disease1 sometimes causes in young children1 and the sick1 very serious digestive disturbances1 and may thus become indirectly the cause of fatal maladies4#ag ,all milk1 unless it is positively known to be given by healthy1 well-nourished animals1 and kept in thoroughly cleaned vessels free from contamination1 should be sterilized before using4 ,often the organisms found in milk are of disease-giving nature4 ,in ,europe and ,america many cases of typhoid fever1 scarlatina1 and diphtheria have been traced to the milk-supply4 ,in fact milk and water are two of the most fruitful food sources of disease4 ,it therefore immediately becomes apparent that1 unless these two liquids are above suspicion1 they should be sterilized before using4 ,boiling water for half an hour will render it sterile1 but milk would be injured by evaporation and other changes produced in its constituents by such long exposure to so high a degree of heat4 ,a better method1 and one which should be adopted by all who understand something of the nature of bacteria1 is to expose the milk for a longer time to a lower temperature than that of boiling4 ,to ,sterilize ,milk for ,immediate ,use4 7#a7 ,pour the milk into a granite-ware saucepan or a double boiler1 raise the temperature to #aij ,fahr41 and keep it at that point for one hour4 7#b7 ,as soon as done put it immediately into a pitcher1 or other vessel1 which has been thoroughly washed1 and boiled in a bath of water1 and cool quickly by placing in a pan of cold or iced water4 ,a chemist's thermometer1 for testing the temperature1 may be bought at any pharmacy for a small sum1 but if there is not one at hand1 heat the milk until a scum forms over the top1 and then keep it as nearly as possible at that temperature for one hour4 ,do not let it boil4 ,to ,sterilize ,milk which is not for ,immediate ,use4 ,put the milk into flasks or bottles with narrow mouths2 plug them with a long stopper of cotton-wool1 place the flasks in a wire frame to support them1 in a kettle of cold water1 heat gradually to #aij ,fahr41 and keep it at that temperature for one hour4 ,repeat this the second day1 for although all organisms were probably destroyed during the first process1 spores which may have escaped will have developed into bacteria4 ,these will be killed by the second heating4 ,repeat again on the third day to destroy any life that may have escaped the first two4 ,spores or resting-cells are the germinal cells from which new bacteria develop1 and are capable of surviving a much higher temperature than the bacteria themselves1 as well as desiccation and severe cold4#ah ,some writers give a lower temperature than #aij ,fahr4 as safe for sterilization with one hour's exposure1 but #aij may be relied upon4 ,milk treated by the last or fractional method of sterilization1 as it is called1 should keep indefinitely1 provided of course the cotton is not disturbed4 ,cotton-wool or cotton batting in thick masses acts as a strainer for bacteria1 and although air will enter1 organisms will not4 ,all persons who buy milk1 or in any way control milk-supplies1 should consider themselves in duty bound to 7#a7 ascertain by personal investigation the condition in which the cows are kept4 ,if there is any suspicion that they are diseased1 a veterinary surgeon should be consulted to decide the case4 ,if they are healthy and well fed1 they cannot fail to give good milk1 and nothing more is to be done except to see that it is transported in perfectly cleansed and scalded vessels4 7#b7 ,if it is impossible to obtain milk directly from the producer1 and one is obliged to buy that from unknown sources1 it should be sterilized the moment it enters the house4 ,there is no other means of being sure that it will not be a bearer of disease4 ,not all such milk contains disease-producing organisms1 but it all may contain them1 and there is no safety in its use until all bacteria have been deprived of life4 ,,digestion ,definition4 ,digestion is the breaking up1 changing1 and liquefying of the food in the various chambers of the alimentary canal designed for that purpose4 ,the mechanical breaking up is done principally by the teeth in the mouth1 the chemical changes and liquefying by the various digestive fluids4#ai ,digestive ,fluids4 ,the digestive fluids are true secretions4 ,each is formed from the blood by a special gland for the purpose which never does anything else2 they do not exist in the blood as such4 ,their flow is intermittent1 taking place only when they are needed4 ,the liver1 however1 is an exception to all the others4 ,it is both secretory and excretory1 and bile is formed all the time1 but is most abundant during digestion4#bj ,saliva4 ,the fluid which is mixed with the food in the mouth is secreted by a considerable number and variety of glands1 the principal of which are the parotid1 submaxillary1 and sublingual4 ,smaller glands in the roof and sides of the mouth1 in the tongue1 and in the mucous membrane of the pharynx contribute to the production of saliva1 the digestive fluid of the mouth4 ,the flow from the parotid gland is greatest4 ,the flow from all the glands is greatly increased when food is taken1 especially if it be of good flavor4 ,sometimes the amount is increased by smell alone1 as when a nice steak is cooking1 or a savory soup1 and sometimes the saliva is made copious by thought1 as when we remember the taste of dishes eaten in the past1 and we say1 ,it makes the mouth water just to think of them4 ,amount of ,saliva4 ,according to ,dalton the amount of saliva secreted every twenty-four hours is #db oz4 ,its reaction is almost constantly alkaline4 ,it is composed of water1 organic matter1 and various mineral salts4 ,ptyalin is its active principle1 and is called by some authors animal diastase1 or starch converter4 ,gastric ,juice4 ,gastric juice is the digestive fluid of the stomach4 ,it is acid4 ,its flow is intermittent1 occurring only at times of digestion4 ,its active principle is pepsin4 ,it is worthy of notice here that the character of the digestive fluids when food is taken is different from what it is when the organs are at rest4 ,for instance1 the gastric juice which flows in abundance under the stimulus of food1 is not like the fluid secreted when the stomach is collapsed and empty4 ,pancreatic ,juice4 ,pancreatic juice is the digestive juice of the pancreas1 and is poured into the small intestine a short distance below the pyloric opening4 ,its reaction is alkaline4 ,its flow is entirely suspended during the intervals of digestion4 ,bile4 ,bile1 the fourth in order of the digestive liquids1 is the secretion of the largest gland of the body--the liver4 ,it is poured into the small intestine by a duct which empties side by side with the duct from the pancreas4 ,the flow of bile is constant1 but is greatest during digestion4 ,intestinal ,juice4 ,intestinal juice has been to physiologists a difficult subject of study4 ,it is mingled with the salivary and gastric juices at the times of digestion1 when it is most desirable to notice its action4 ,nearly all authorities agree that it is alkaline1 and that its function is to complete the digestion of substances which may reach it in an undigested condition4 ,mucus of ,large ,intestine4 ,the mucus secreted by the large intestine is for lubricating only4 ,digestion in ,different ,parts of the ,alimentary ,tract4 ,different substances in food are digested in different portions of the alimentary canal1 and by different means4 ,let us begin in the mouth4 ,taking the classes of foods1 starch1 one of the carbohydrates1 is the one most affected by the ptyalin1 or animal diastase1 of the saliva4 ,so energetic is the action of ptyalin on starch that #a part is sufficient to change #ajjj parts4 ,starch is not acted upon by the gastric juice of the stomach at all2 however1 the continued action of the saliva is not probably interrupted in the stomach4 ,the digestion of starch is completed by the action of the pancreatic and intestinal juices1 and consists in its being changed into soluble glucose1 which is absorbed in solution4 ,sugar4 ,cane-sugar1 or common sugar 7also called sucrose71 passes through the mouth1 unchanged1 to the stomach1 where it is converted into glucose by the slow action of the acid 7hydrochloric7 of the gastric juice4 ,dilute hydrochloric acid has the same action on sugar outside of the stomach4 ,the action of pancreatic juice on sugar is very marked2 it immediately changes cane-sugar into glucose4 ,the effect of intestinal fluid is not well understood1 but there is the general agreement that it does not change cane-sugar1 neither is cane-sugar1 as such1 absorbed in the intestine4 ,bile does not affect it1 therefore cane-sugar is digested or converted into glucose either by the stomach or pancreas1 or both4 ,it will now be seen that ultimately the same substance1 glucose1 is obtained from both starch and sugar4 ,protein4 ,we now come to the consideration of the digestion of the protein compounds1 of which albumen may be taken as a type4 ,possibly no action except breaking up and moistening takes place in the mouth4#ba ,its digestion begins in the stomach1 where its structure is broken up and a separation and dissolution of the little sacs which hold it take place4 ,the same thing is partially accomplished outside of the stomach when white of egg is slightly beaten and strained through a cloth4 ,gastric juice further acts on the albumen itself1 forming it into what is called albumen peptone4 ,the digestion of raw and carefully cooked albumen has been found to be carried on very rapidly in the stomach1 and the change is essentially the same in both cases1 but in favor of the slightly coagulated4 ,when the albumen is rendered hard1 fine1 and close in consistency by over-cooking1 then it is less easy of digestion than when raw4 ,absorption4 ,it is probable that the greater portion of the process of digestion and absorption of albumen takes place in the stomach4 ,fibrin4 ,fibrin is also digested in the stomach1 and made into fibrin peptone4 ,casein4 ,liquid casein is immediately coagulated by gastric juice1 both by the action of free acid and organic matter4 ,gelatin4 ,gelatin is quickly dissolved by gastric juice1 and afterward no longer has the property of forming jelly on cooling4 ,gelatin is more rapidly disposed of than the tissue from which it is produced4 ,vegetable ,protein4 ,the digestion of the vegetable protein compounds1 such as the gluten of wheat and the protein of the various grains1 such as corn1 oatmeal1 etc41 is undoubtedly carried on in the stomach1 but they must be well softened and prepared by the action of heat and water1 or they will not be digested anywhere2 and often corn1 beans1 and grains of oatmeal are rejected entirely unchanged4 ,partially or imperfectly digested proteins are affected by intestinal juice4 ,it is probable that the function of this fluid is to complete digestive changes in food which have already begun in the stomach4 ,to summarize3 ,the digestion and absorption of nitrogenous compounds take place in both the stomach and the intestines4 ,,nutrition ,one of the important points to bring to the notice of pupils in the study of cookery is the phenomenon of nutrition4 ,it is astonishing how vague are the ideas that many people have of why they eat food1 and vaguer still are their notions of the necessity of air1 pure and plenty4 ,once instruct the mind that it is the air we breathe and the food we eat which nourish the body1 giving material for its various processes1 for nervous and muscular energy1 and for maintaining the constant temperature which the body must always possess in order to be in a state of health1 and there is much more likelihood that the dignity and importance of proper cooking and proper food will not be overlooked4 ,a knowledge that the health and strength of a person depend largely upon what passes through his mouth1 that even the turn of his thinking is modified by what he eats1 should lead all intelligent women to make food a conscientious subject of study4 ,in general1 by the term nutrition is meant the building up and maintaining of the physical framework of the body with all its various functions1 and ultimately the mental and moral faculties which are dependent upon it1 by means of nutriment or food4 ,the word is derived from the ,latin nutrire1 to nourish4 ,the word nurse is from the same root1 and in its original sense means one who nourishes1 a person who supplies food1 tends1 or brings up4 ,anything which aids in sustaining the body is food2 therefore1 air and water1 the two most immediate necessities of life1 may be1 and often are1 so classed4 ,nutriment exclusive of air is received into the body by means of the alimentary canal4 ,the great receiver of air is the lungs1 but it also penetrates the body through the pores of the skin1 and at these points carbonic acid is given off as in the lungs4 ,the body is often compared to a steam-engine1 which takes in raw material in the form of fuel and converts it into force or power4 ,food1 drink1 and air are the fuel of the body1--the things consumed2 heat1 muscular and intellectual energy1 and other forms of power are the products4 ,food1 during the various digestive processes1 becomes reduced to a liquid1 and is then absorbed and conveyed1 by different channels constructed for the purpose1 into the blood1 which contains1 after being acted upon by the oxygen of the air in the lungs1 all those substances which are required to maintain the various tissues1 secretions1 and1 in fact1 the life of the system4 ,some of the ways in which the different kinds of food nourish the body have been found out by chemists and physiologists from actual experiments on living animals1 such as rabbits1 dogs1 pigs1 sheep1 goats1 and horses1 and also on man4 ,often a scientist becomes so enthusiastic in his search for knowledge about a certain food that he gives his own body for trial4 ,much valuable work has been done in this direction during the last decade by ,voit1 ,pettenkofer1 ,moleschott1 ,ranke1 ,payen1 and in this country by ,atwater4 ,no one can explain all the different intricate changes which a particle of food undergoes from the moment it enters the mouth until its final transformation into tissue or some form of energy2 but by comparing the income with the outgo1 ideas may be gained of what goes on in the economy of the body1 and of the proportion of nutrients used1 and some of the intricate and complex chemical changes which the different food principles undergo in the various processes of digestion1 assimilation1 and use4#bb ,probably hundreds of changes take place in the body1 in its various nutritive functions1 of which nothing is known1 or they are entirely unsuspected1 so that if we do our utmost with the present lights which we possess for guidance to health1 we shall still fall far short of completeness4 ,the subject of food and nutrition1 viewed in the light of bacteriology and chemistry1 is one of the most inviting subjects of study of the day1 and is worthy of the wisest thought of the nation4 ,the body creates nothing of itself1 either of material or of energy2 all must come to it from without4 ,every atom of carbon1 hydrogen1 phosphorus1 or other elements1 every molecule of protein1 carbohydrate1 or other compounds of these elements1 is brought to the body with the food and drink it consumes1 and the air it breathes4 ,like the steam-engine1 it uses the material supplied to it4 ,its chemical compounds and energy are the compounds and energy of the food transformed 7,atwater74 ,a proof of this is seen in the fact that when the supply from without is cut off1 the body dies4 ,the raw material which the body uses is the air and food which it consumes1 the greater portion of which is digested and distributed1 through the medium of the blood1 to all parts of the body1 to renew and nourish the various tissues and to supply the material for the different activities of life4 ,ways in which ,food ,supplies the ,wants of the ,body4 ,food supplies the wants of the body in several ways--7#a7 it is used to form the tissues of the body--bones1 flesh1 tendons1 skin1 and nerves2 7#b7 it is used to repair the waste of the tissues2 7#c7 it is stored in the body for future use2 7#d7 it is consumed as fuel to maintain the constant temperature which the body must always possess to be in a state of health2 7#e7 it produces muscular and nervous energy4#bc ,the amount of energy of the body depends upon two things--the amount in the food eaten1 and the ability of the body to use it1 or free it for use4 ,with every motion1 and every thought and feeling1 material is consumed1 hence the more rapid wearing out of persons who do severe work1 and of the nervous--those who are keenly susceptible to every change in their surroundings1 to change of weather1 even to the thoughts and feelings of those about them4 ,we easily realize that muscular force or energy cannot be maintained without nutriment in proper quality and amount4 ,an underfed or starving man has not the strength of a well-fed person4 ,he cannot lift the same weight1 cannot walk as far1 cannot work as hard4 ,we do not as easily comprehend the nervous organism1 and generally have less sympathy with worn-out or ill-nourished nerves than muscles1 but the sensibilities and the intellectual faculties1 of which the nerves and brain are but the instruments1 depend upon the right nutrition of the whole system for their proper and healthful exercise4 ,so many factors enter into the make-up of a thought that it cannot be said that any particular kind of food will ultimately produce a poem2 but of this we may be sure1 that the best work1 the noblest thoughts1 the most original ideas1 will not come from a dyspeptic1 underfed1 or in any way ill-nourished individual4 ,the classification of foods has been usually based upon the deductions of ,prout that milk contains all the necessary nutrients in the best form and proportions1 viz41 the nitrogenous matters1 fat1 sugar1 water1 and salts2 the latter being combinations of magnesium1 calcium1 potassium1 sodium1 and iron1 with chlorin1 phosphoric acid1 and1 in smaller quantities1 sulphuric acid4 ,these different classes seem to serve different purposes in the body1 and are all necessary for perfect nutrition4 ,some of them closely resemble each other in composition1 but are quite different in their physiological properties1 and in the ends which they serve4 ,for instance1 starch 7,c#f;,h#aj,o#e7 has almost the same chemical formula as sugar 7,c#ab;,h#bb,o#aa71 and yet the one cannot replace the other to its entire exclusion4 ,the ,protein ,compounds4 ,in general it may be said that the carbohydrates are changed into fats1 and are used for the production of force1 and that the fats are stored in the body as fat and used as fuel4 ,the protein compounds do all that can be done by the fats and carbohydrates1 and in addition something more2 that is1 they form the basis of blood1 muscle1 sinew1 skin1 and bone4 ,they are1 therefore1 the most important of all the food compounds4 ,the terms power-givers and energy-formers are sometimes applied to them1 because wherever power and energy are developed they are present1 though not by any means the only substances involved in the evolution of energy4 ,probably the fats and carbohydrates give most of the material for heat and the various other forces of the body4 ,in case of emergency1 where these are deficient1 the proteins are used2 but protein alone forms the basis of muscle1 tendons1 skin1 and other tissues4 ,this the fats and carbohydrates cannot do 7,atwater74 ,the different tissues are known from analysis to contain this complex nitrogenous compound1 protein4 ,now1 since the body cannot construct this substance out of the simpler chemical compounds which come to it1 it becomes perfectly evident that the diet must have a due proportion of protein in order to maintain the strength of the body4 ,we get most of our proteins from the flesh of animals1 and they in turn get it from plants1 which construct it from the crude materials of earth and air4 ,the ,extractives1 usually classed with the protein compounds1 such as meat extract1 beef tea1 etc41 are not generally regarded as direct nutrients1 but1 like tea and coffee1 are valuable as accessory foods1 lending savor to other foods and aiding their digestion by pleasantly exciting the flow of the digestive fluids4 ,they also act as brain and nerve stimulants1 and perhaps also in some slight degree as nutrients4 ,the principal proteins or nitrogenous substances are albumen in various forms1 casein both animal and vegetable1 blood fibrin1 muscle fibrin1 and gelatin4 ,all except the last are very much alike1 and probably can replace one another in nutrition4 ,modern chemists agree that nitrogen is a necessary element in the various chemical and physiological actions which take place in the body to produce heat1 muscular energy1 and the other powers4 ,every structure in the body in which any form of energy is manifested is nitrogenous4 ,the nerves1 muscles1 glands1 and the floating cells#bd in the various liquids are nitrogenous4 ,that nitrogen is necessary to the different processes of the system1 is shown by the fact that if it be cut off1 these processes languish4 ,this may not occur immediately1 for the body always has a store of nitrogen laid by for emergencies which will be consumed first1 but it will occur as soon as these have been consumed4 ,the energy of the body is measured by its consumption of oxygen4 ,motion and heat may be owing to the oxidation of fat1 or of starch1 or of nitrogenous substances2 but whatever the source1 the direction is given by the nitrogenous structure--in other words1 nitrogen is necessary to all energy generated in the body4 ,protein matter nourishes the organic framework1 takes part in the generation of energy1 and may be converted into non-nitrogenous substances4#be ,the necessity of the protein compounds is emphasized when we realize that about one half of the body is composed of muscle1 one fifth of which is protein1 and the nitrogen in this protein can be furnished only by protein1 since neither fats nor carbohydrates contain it4 ,it is therefore evident that the protein-containing foods1 such as beef1 mutton1 fish1 eggs1 milk1 and others1 are our most valued nutrients4 ,our daily diet must contain a due proportion4 ,the proteins are all complex chemical compounds1 which in nutrition become reduced to simple forms1 and are then built up again into flesh4 ,the animal foods are in the main the best of the protein compounds1 for they are rich in nitrogenous matter1 are easily digested1 and from their composition and adaptability are most valuable in maintaining the life of the body4 ,a diet of lean meat alone serves to build up tissue4 ,if nothing else be taken1 the stored-up fat of the body will be consumed1 and the person will become thin4#bf ,athletes while in training take advantage of this fact1 and are allowed to eat only such food as shall furnish the greatest amount of strength and muscular energy with a minimum of fat4 ,the lean of beef and mutton1 with a certain amount of bread1 constitute the foundation of the diet4 ,fats4 ,most of the fatty substances of food are liquefied at the temperature of the body4 ,when eaten in the form of adipose tissue1 as the fat of beef and mutton1 the vesicles or cells in which the fat is held are dissociated or dissolved1 the fat is set free1 and mingles with the digesting mass4 ,this is done in the stomach1 and is a preparation for its further change in the intestines4 ,fats are not dissolved--that is1 in the sense in which meats and other foods are dissolved--in the process of digestion2 the only change which they undergo is a minute subdivision caused principally by the action of the pancreatic juice4 ,in this condition of fine emulsion they are taken up by the lacteals2 they may also be absorbed by the blood-vessels4 ,it has been found that fat emulsions pass more easily through membranes which have been moistened with bile1 and it is probable that the function of bile is partly to facilitate the absorption of fat4 ,that the pancreatic juice is the chief agent in forming fats into emulsion was discovered in #ahdh4 ,bile is1 however1 essential to their perfect digestion1 and we may therefore say that they are digested by the united action of the pancreatic juice and the bile4#bg ,fat forms in the body fatty tissues1 and serves for muscular force and heat2 it is also necessary to nourish nerves and other tissues1--in fact1 without it healthy tissues cannot be formed4 ,a proper amount of fat is also a sort of albumen sparer4 ,it is probable that the fat which is used in the body either to be stored away or for energy1 is derived from other sources than directly from the fat eaten4 ,from experiments made by ,lawes and ,gilbert on pigs1 it is evident that the excess of fat stored in their bodies must be derived from some other source than the fat contained in their food1 and must be produced partly from nitrogenous matter and partly from carbohydrates1 or1 at least1 that the latter play a part in its formation4 ,it would appear from this that life might be maintained on starch1 water1 salts1 and meat free from fat2 but although the theory seems a good one1 practically it is found in actual experiment#bh that nutrition is impaired by a lack of fat in the diet4 ,the ill effects were soon seen1 and immediate relief was given when fat was added to the food4 ,besides1 in the food of all nations starch is constantly associated with some form of fat2 bread with butter2 potatoes with butter1 cream1 or gravy2 macaroni and polenta with oil1 and so forth4 ,a man may live for a time and be healthy with a diet of albuminoids1 fats1 salts1 and water1 but it has not yet been proved that a similar result will be produced by a diet of albuminoids1 carbohydrates1 salts1 and water without fat4 ,fat is necessary to perfect nutrition4 ,health cannot be maintained on albuminoids1 salts1 and water alone2 but1 on the other hand1 cannot be maintained without them4 ,probably the value of fats1 as such1 is dependent upon the ease with which they are digested4 ,the fats eaten are not stored in the body directly1 but the body constructs its fats from those eaten1 and from other substances in food1--according to some authorities from the carbohydrates and proteids1 and according to others from proteids alone4 ,fats are stored away as fat1 furnish heat1 and are used for energy2 at least1 it is probable that at times they are put to the latter use4 ,the fats laid by in the body for future use last in cases of starvation quite a long time1 depending1 of course1 upon the amount4 ,at such times a fat animal will live longer than a lean one4 ,doubtless in the fat of food the body finds material for its fats in the most easily convertible form4 ,of the various fatty substances taken1 some are more easily assimilated than others4 ,dr4 ,fothergill1 in ,the ,town ,dweller1 says that the reason that cod-liver oil is given to delicate children and invalids is1 that it is more easily digested than ordinary fats1 but it is an inferior form of fat2 the next most easily digested is the fat of bacon4 ,when a child can take bread crumbled in a little of this fat1 it will not be necessary to give him cod-liver oil4 ,bacon fat is the much better fat for building tissues4 ,then comes cream1 a natural emulsion1 and butter4 ,he further says there is one form of fat not commonly looked at in its proper dietetic value1 and that is toffee4 ,it is made of butter1 sugar1 and sometimes a portion of molasses4 ,a quantity of this1 added to the ordinary meals1 will enable a child in winter to keep up the bodily heat4 ,the way in which butter in the form of toffee goes into the stomach is particularly agreeable4 ,carbohydrates4 ,the principal carbohydrates are starch1 dextrine1 cane-sugar or common table sugar1 grape-sugar1 the principal sugar in fruits1 and milk-sugar1 the natural sugar in milk4 ,they are substances made up1 as before stated1 of carbon1 hydrogen1 and oxygen1 but no nitrogen4 ,they are important food substances1 but are of themselves incapable of sustaining life4 ,the carbohydrates1 both starch and sugar1 in the process of digestion are converted into glucose4 ,this is stored in the liver in the form of glycogen1 which the liver has the power of manufacturing2 it then passes into the circulation1 and is distributed to the different parts of the body as it is needed4 7,the liver also has the power of forming glycogen out of other substances than sugar1 and it is pretty conclusively proved that it is from proteids1 and not from fats4 ,carnivorous animals1 living upon flesh alone1 are found to have glycogen in their bodies47 ,it is impossible to assign any especial office to the different food principles2 that is1 it cannot be said that the carbohydrates perform a certain kind of work in the body and nothing else1 or that the proteids or fats do4 ,the human body is a highly complex and intricate organism1 and its maintenance is carried on by complex and mysterious processes that cannot be followed1 except imperfectly2 consequently1 we must regard the uses of foods in the body as more or less involved in obscurity4 ,it is1 however1 generally understood that the proteids1 fats1 and carbohydrates each do an individual work of their own better than either of the others can do it4 ,they are all necessary in due amount to the nutrition of the body1 and doubtless work together as well as in their separate functions4 ,they are1 however1 sometimes interchangeable1 as1 for instance1 in the absence of the carbohydrates1 proteids will do their work4 ,the carbohydrates are eminently heat and energy formers1 and they also act as albumen sparers4 ,the body always has a store of material laid by for future use4 ,if it were not for this a person deprived of food would die immediately1 as is the case when he is deprived of oxygen4 7,air being ever about us1 and obtainable without effort or price1 there is no need for the body to lay by an amount of oxygen2 consequently only a very little is stored1 and that in the blood47 ,the great reserve forces of the body are in the form of fatty tissues1 and glycogen1 or the stored-away carbohydrates of the liver2 the latter is given out to the body as it is needed during the intervals of eating to supply material for the heat and energy of daily consumption1 and in case of starvation4 ,that they are true reserves is shown by the fact that they disappear during deprivation of food4 ,the glycogen1 or liver-supply1 disappears first2 then the fat 7,martin74 ,the heat of the body can be maintained on these substances1 and a certain amount of work done1 although no food except water be taken4 ,the principal function of the liver is to form glycogen to be stored away4 ,it constantly manufactures it1 and as constantly loses it to the circulation4 ,glycogen is chemically allied to starch1 having the same formula 7,c#f;,h#aj,o#e71 but differing in other ways4 ,its quantity is greatest about two hours after a full meal2 then it gradually falls1 but increases again when food is again taken4 ,its amount also varies with the kind of food eaten3 fats and proteids by themselves give little1 but starch and sugars give much1 for it is found in greatest quantity when these form a part of the diet4 ,inorganic ,matter and ,vegetable ,acids4 ,water and other inorganic matter1 as the salts of different kinds1 and vegetable acids1 as vinegar and lemon-juice1 can scarcely be said to be digested4 ,water is absorbed1 and salts are generally in solution in liquids and are absorbed with them4 ,water is found in all parts of the body1 even in the very solid portions1 as the bones and the enamel of the teeth2 it also constitutes a large proportion of its semisolids and fluids1 some of which are nearly all water1 as the perspiration and the tears4 ,water usually is found combined with some of the salts1 which seem to act as regulators of the amount which shall be incorporated into a tissue4 ,water is a necessary constituent of all tissues1 giving them a proper consistency and elasticity4 ,the power of resistance of the bones could not be maintained without it4 ,it is also valuable as a food solvent1 assisting in the liquefying of different substances1 which are taken up by the various absorbent tubes1 conveyed into the blood1 and so circulated through the body4 ,most of the water of the body is taken into it from without1 but it is also formed in the body by the union of hydrogen and oxygen4#bi ,sodium chlorid1 or common salt1 is found in the blood and other fluids1 and in the solids of the body1 except the enamel of the teeth2 it occurs in greatest proportion in the fluids4 ,the part that this salt plays in nutrition is not altogether understood4 ,common salt is intermediate in certain general processes1 and does not participate by its elements in the formation of organs 7,liebig74 ,salt is intimately associated with water1 which plays an intermediate part also in nutrition1 being a bearer or carrier of nutritious matters through the body4 ,salt seems to regulate the absorption and use of nutrients4 ,it is found in the greatest quantity in the blood and chyle4 ,it doubtless facilitates digestion by rendering foods more savory1 and thus causing the digestive juices to flow more freely4 ,sodium chlorid is contained in most if not all kinds of food1 but not in sufficient quantity to supply the wants of the body2 it therefore becomes a necessary part of a diet4 ,potassium chlorid has similar uses to sodium chlorid1 although not so generally distributed through the body4 ,it is found in muscle1 liver1 milk1 chyle1 blood1 mucus1 saliva1 bile1 gastric juice1 and one or two other fluids4 ,calcium phosphate is found in all the fluids and solids of the body1 held in solution in them by the presence of ,,co#b2 both it and calcium carbonate enter largely into the structure of the bones4 ,sodium carbonate1 magnesium phosphate1 and other salts play important parts in nutrition4 ,the various salts influence chemical change as well as act in rendering food soluble4 ,for example1 serum albumen1 the chief proteid of the blood1 is insoluble in pure water1 but dissolves easily in water which has a little neutral salts in it4#cj ,salts also help to give firmness to the teeth and bones4 ,to recapitulate1 food is eaten1 digested1 assimilated1 and consumed or transformed in the body by a series of highly intricate and complex processes4 ,it is for the most part used for the different powers and activities of the system2 there is1 however1 always a small portion which is rejected as waste4 ,the first change is in the mouth1 where the food is broken up and moistened and the digestion of starch begins2 these changes continue in the stomach until the whole is reduced to a more or less liquid mass4 ,as the contents of the stomach pass little by little into the duodenum1 the mass becomes more fluid by the admixture of bile1 pancreatic juice1 and intestinal juice1 and1 as it passes along1 absorption takes place2 the mass grows darker in color and less fluid1 until all good material is taken up and only waste left1 which is rejected from the body4 ,that portion of the food which is not affected by the single or united action of the digestive fluids is chiefly of vegetable origin4 ,hard seeds1 such as corn1 and the outer coverings of grains1 such as the husk of oatmeal and those parts which are composed largely of cellulose1 pass through the intestinal canal without change4 ,it may be remarked here that since the digestive mechanism is so perfect a structure1 and will try to dissolve anything given it1 and select only that which is good1 why should there be the necessity of giving any special attention to preparing food before it is eaten8 ,the answer is that the absorptive vessels cannot take up what is not there1 neither can the digestive organs supply what the food lacks2 therefore1 the food must contain in suitable proportions all substances needed by the body4 ,also1 food which contains a large proportion of waste1 or is difficult of digestion from over or under cooking1 or is unattractive by insipidity or unsavoriness1 overworks these long-suffering organs 7the extra power or force needed being drawn from the blood71 and causes the whole system to suffer4 ,mal-nutrition1 with the long line of evils which it entails1 is the cause1 direct or indirect1 of most of the sickness in the world1 for it reduces the powers of the system1 and thus enfeebles its resistance to disease4 ,ideal ,diet4 ,the ideal diet is that combination of food which1 while imposing the least burden upon the body1 supplies it with exactly sufficient material to meet its wants 7,schuster74 ,in general the digestibility of foods may be summarized as follows3 #a4 ,the protein of ordinary animal foods is very readily and completely digestible4 #b4 ,the protein of vegetable foods is much less easily digested than that of animal foods4 #c4 ,the fat of animal foods may at times fail of digestion4 #d4 ,sugar and starch are easy of digestion4 #e4 ,animal foods have the advantage of vegetable foods in that they contain more protein1 and that their protein is more easily digested4 7,atwater47 ,a diet largely of animal food leaves very little undigested matter4 ,the albuminoids in all cases are completely transformed into nutriment4 ,fat enters the blood as a fine emulsion4 ,absorption4 ,the general rule of absorption is that food is taken into the circulation through the porous walls of the alimentary tract as rapidly as it is completely digested4 ,a large portion of liquid is immediately absorbed by the blood-vessels of the stomach4 ,adaptation of ,foods to ,particular ,needs and ,conditions4 ,the demands of different individuals for nutrients in the daily food vary with age1 occupation1 and other conditions of life1 including especially the peculiar characteristics of people4 ,no two persons are exactly alike in their expenditure of muscular and nervous energy1 so no two will need the same amount or kind of nutriment to repair the waste4 ,a man who digs in a field day after day expends a certain amount of muscular energy4 ,a lawyer1 statesman1 or author who works with his brain instead of his hands uses nervous force1 but very little muscular4 ,brain and muscle are not nourished exactly by the same materials2 therefore1 the demand in the way of nutriment of these two classes will not be the same4 ,the lawyer might find a feast in a box of sardines and some biscuit1 while the field laborer would look with contempt upon such food1 and turn from it to fat pork and cabbage4 ,this is no mere difference in refinement of taste1 but a real and instinctive difference in the demands of the two constitutions4 ,sardines supply to the brain-worker the material he needs1 and the pork and cabbage to the laborer the heat and energy he expends4 ,in health the sense of taste is the best guide to what is demanded by the system1 and may as a general rule be followed2 but in sickness that will not do1 as the sense of taste in particular is disturbed by most forms of disease4 ,when a patient is very ill only the simplest foods will be used1 and those will be prescribed by the physician2 but when a patient is out of danger1 and the necessity for variety comes1 then the nurse1 by preparing or suggesting dishes1 may do much toward restoring the person to health and strength4 ,as a very large percentage of diseases arise from imperfect nutrition 7as large as eighty per cent4 being given by some writers71 the sense of taste is usually very much disturbed and dulled in illness2 therefore those kinds of food which are savory1 and at the same time easy of digestion and nutritious1 should be selected4 ,the savory quality is very important4 ,a person in health may endure badly cooked food and monotony in diet2 a person recovering from an illness cannot but suffer by it4 ,a nurse will find a pleasant field for the exercise of ingenuity in selecting and preparing such dishes as shall 7#a7 be suited to the digestive powers of the patient2 7#b7 shall be savory2 7#c7 shall be sufficiently varied to supply all those materials which the depleted and exhausted body needs2 and 7#d7 shall be in such judicious quantity as shall increase nutrition1 but never overtax the digestive powers4 ,the decision of ,no4 #a 7food suited to the digestive powers7 is the most difficult1 and here again the doctor will advise for particular or peculiar diseases4 ,there are certain things which from their natural composition are more easy of digestion than others1 such1 for instance1 as milk1 eggs slightly coagulated and raw1 beef tea with the juices in solution1 cocoa milk1 and cocoa1 coffee1 jellies1 gruels1 porridge from prepared grains 7except oatmeal7 when thoroughly cooked1 oysters alive1 rice1 venison1 and tripe4 ,no4 #b1 the savory quality1 depends largely upon preparation1 and is under the control of the nurse4 ,a baked potato done in a hot oven1 just to the point1 and served immediately1 is a delicious dish2 overdone1 or done in an oven of low temperature1 and served lukewarm1 it is very far from appetizing4 ,a steak1 if cut thin1 salted1 and broiled slowly1 will be hard1 dry1 and lacking in flavor1 but if it is cut thick1 at least an inch and a half1 better two inches1 broiled for the first minute over very hot coals1 and then slowly1 that the heat may have time to penetrate to the center1 and raise the whole to a temperature sufficiently high to cook it 7about #afj ,fahr47 without charring the outside1 it will make a dish both wholesome and savory4 ,no4 #c1 the next consideration1 is that of variety1 and here the resources and judgment of the person in charge must come to the front4 ,only general hints can be given4 ,endeavor to supply some protein1 some fat1 some of the carbohydrates1 and some mineral matter in each meal4 ,bread1 grains1 or potatoes will give the necessary starch4 ,sugar is usually supplied with drinks4 ,milk1 eggs1 meat1 fish1 and oysters will give protein2 cream1 butter1 bacon1 and the fat of other meats will furnish fat1 and fruits and green salads give acids and mineral salts4 ,for the latter1 grapes1 apples1 carrots1 onions1 dandelions1 and lettuce are very valuable4 ,grapes are composed of water with salts in solution1 and glucose2 both are absorbed with very little outlay from the system4 ,the others are every-day foods1 but science has taught that their instinctive use in the past has been a wise one4 ,no4 #d1 the quantity of food to offer to a sick person1 will depend upon the individual4 ,give enough1 but rather give to an invalid too little than too much1 especially in the first days of using solid food2 for after some forms of sickness there is great hunger1 and one may injure himself by overeating at such a time4 ,furnish a little of each kind of food1 but let that little be of good quality and perfectly prepared1 so that every morsel is eatable4 ,it is discouraging to any one to have set before him food such that much of it must be rejected uneaten4 ,it is very encouraging1 especially to an invalid1 to be able to eat all that is brought him1 and for this end cooking and serving are of great importance4 ,it is necessary to adjust the proportions of the different kinds of foods to the needs of the consumer1 otherwise all unnecessary material will be rejected from the body as waste1 or will be accumulated in it to interfere with the workings of the different organs4 ,in general it may be said that the needs of no two individuals can be satisfied with exactly the same diet4 ,in sickness it is the province of the physician to adjust the food to the condition of the patient4 ,in convalescence the taste of the individual and the judgment of the nurse or attendant combined will usually not fail of good results4 ,if an individual craves a certain dish1 and there is no good reason why he should not have it1 by all means procure it4 ,let only your judgment act4 ,it may be something that you personally do not like4 ,that should not influence a decision1 provided1 of course1 that the food is not unwholesome4 ,we should bear in mind that a sick person is not in the same condition as ourselves1 and that no matter how absurd his cravings may seem1 they may be but perfectly natural longings for those substances which his depleted and exhausted system needs in order to be restored to health4 ,,part ,,ii ,,recipes ,,part ,,ii ,,recipes ,,beef-,,juice1 ,,beef-,,tea1 ,,and ,,broths ,beef-,juice4 ,the clear juice of beef1 slightly diluted with water1 is always excellent1 being especially useful for its strong flavors4 ,it is like concentrated beef-tea1 and is often valuable in pleasantly exciting the action of the mouth and stomach after a long illness in which milk has been the chief article of diet4 ,beef-juice is best made by broiling the beef4 ,prepared in this way1 the flavor is superior1 and it is a quick and easy method2 but when a proper broiling fire cannot be had1 then it may be made in a glass jar like beef-tea1 except without the water4 ,beef-,tea is valuable for its stimulating properties and for the warmth that it gives2 it is also somewhat nutritious1 containing as it does the albuminous juices of the meat1 some salts1 and the very important flavors4 ,beef-tea should be prepared in such a manner that the juices are held in solution in the water1 not coagulated1 to secure which the cooking temperature should never be allowed to exceed that of #afj ,fahr4 ,broths4 ,beef1 mutton1 and chicken broths are the most desirable forms of meat drinks for convalescents and those no longer dangerously ill4 ,by slow cooking at a low temperature at first 7the temperature should not exceed #aej ,fahr4 for the first hour71 the extractives and albuminous juices are drawn out2 then1 by boiling1 the gelatin of the bones1 flesh1 and tissues is dissolved4 ,the nutritive qualities of these broths may be much increased by the addition of bread1 rice1 tapioca1 barley1 and sago1 cooked during the whole time so that they may be completely dissolved in the liquid4 ,,beef-,,juice ,bottled4 ,select a half pound of well-flavored beef1 cut away everything except the lean fiber1 divide it into small pieces1 put them into a glass jar1 cover1 and place in a deep saucepan of cold water2 heat gradually for one hour1 but do not allow the temperature at any time to exceed #afj ,fahr42 then strain out the juice and press the meat4 ,the liquid should be clear red1 not brown and flaky4 ,add a little salt1 and it is ready to serve4 ,a half pound will make three or four tablespoons of juice4 ,if it is to be used constantly1 a larger quantity may be made at once1 as it will keep eighteen hours in a refrigerator4 ,beef-juice may be made into tea by diluting it with warm water4 ,broiled4 ,prepare a fire of clear glowing coals from which all blue flames have disappeared4 ,cut a piece of lean beef 7one half pound from the round or any good lean portion7 one and one half inches thick1 and remove from it all membranous tissues and fat4 ,put it into a wire broiler1 and broil from six to eight minutes according to the intensity of the fire 7see rules for broiling74 ,the piece when done should be pink and full of juice1 not dry and hard1 nor1 on the other hand1 bluish-red in the middle4 ,more juice will be obtained if the heat has penetrated to the center than if the meat is raw4 ,when done1 cut it into small pieces and squeeze out the juice with a meat-press or a lemon-squeezer4 ,add a little salt1 and it is ready to serve4 ,it should be given in spoonfuls1 either warm or cold4 ,if it is necessary to warm it1 put a little into a cup and place it in a dish of warm water on the fire4 ,care should be taken that the water does not become hotter than #afj ,fahr41 for beyond that temperature the albuminous juices become coagulated and appear as brown flakes4 ,,beef-,,tea ,bottled4 ,select and prepare the meat in the same manner as for bottled beef-juice1 except that for every half pound a cup of water should be used1 poured over after it has been put into the jar4 ,the liquid thus obtained will resemble beef-juice in every respect except in strength4 ,serve as a drink in a red wine-glass or a china cup4 ,with ,hydrochloric ,acid4 ,hydrochloric acid acts upon the fibers of meat in such a way that they become more easy of digestion4 ,from a given portion of meat much more nutriment is extracted by the use of hydrochloric acid than without it2 beef-tea made with it is recommended by physicians as the most easily absorbed form of beef drink1 and for feeble children and patients much weakened by sickness it is especially useful4 ,to ,prepare4 ,select a half pound of good beef2 remove from it everything that is not clear meat1--that is1 bone1 gristle1 connective tissue1 and fat2 chop it fine on a meat-board or in a chopping-tray4 ,put into a bowl one cup of water and five drops of dilute hydrochloric acid2 stir into this the chopped meat1 and set it in a refrigerator or any cool place for two hours to digest4 ,then strain1 flavor with salt1 and serve cold in a red wine-glass4 ,should there be any objection to the taste or color1 heat the tea until it steams and changes to a brownish hue2 do not strain out the flakes of coagulated albumen and fibrin which appear1 for they are the most nutritious portion of the tea4 ,chemically pure hydrochloric acid may be obtained of a druggist 7it is usually marked ,c4 ,p472 from it a diluted solution may be made by mixing it in the proportion of five and one half fluid ounces to fourteen ounces of water4 ,,beef ,,broth ,beef broth is the juice of beef extracted by the long application of heat in connection with some solvent1 usually water4 ,to make beef broth1 allow one pound of meat1 or meat and bone1 to every quart of water4 ,wash the meat with a cloth in cold water until it is clean1 or wipe it with a wet cloth if it is apparently fresh cut2 divide it into small pieces 7half-inch cubes7 in order to expose as great an extent of surface as possible to the dissolving action of the water4 ,put it into a granite-ware kettle with cold water1 and cook it at a low temperature for two hours1 then boil it for two hours to dissolve the gelatin4 ,remove it from the fire1 and strain it1 using a strainer so coarse that the flakes of albumen may go through 7an ordinary wire strainer will do74 ,skim as much fat as possible from the surface with a spoon1 and then remove the remaining small particles with a sheet of clean paper 7unsized is best7 drawn over the surface4 ,season the broth with salt and pepper1 and serve it very hot4 ,if not needed at once1 it may be set away to cool1 when the fat will rise to the top1 and form into a cake which may be lifted off4 ,with ,herbs4 ,make a broth according to the above rule1 and flavor it with bay-leaves1 mint1 or with a bouquet of sweet herbs in the proportion of one teaspoon to a quart of liquid4 ,with ,grains4 ,one tablespoon of any of the following grains--rice1 barley1 oatmeal1 or wheat--to one quart of liquid1 gives a pleasant consistency and flavor to beef broth4 ,tapioca1 sago1 cold dry toast1 or cuttings of bread may also be used4 ,they should be put in when the broth is first set on the fire to cook1 that they may be completely dissolved in the liquid4 ,with ,vegetables4 ,celery1 onion1 carrot1 turnip1 or shredded cabbage may be used in broth in the proportion of one tablespoon to a quart4 ,cabbage is better in combination with onion than alone4 ,,broth ,,made ,,from ,,beefsteak 7,a ,,quick ,,method7 ,scrape the pulp from a pound of round or of sirloin steak1 or mince the meat in a chopping-tray until it is fine2 put it into a saucepan with just enough cold water to cover it1 and let it come to the boiling-point slowly2 then simmer it for fifteen minutes 7better half an hour if there is time74 ,strain it1 take off the fat with a sheet of paper1 and season it with salt4 ,this is a somewhat expensive but savory broth1 and may easily be made on a gas or alcohol stove4 ,a beef panada may be made by leaving the pulp in the broth and adding a little rolled cracker-crumbs or some bread softened and squeezed through a strainer4 ,,scotch ,,beef ,,broth ,put into a granite stew-pan a pint of prepared beef broth1--that is1 broth which has been strained1 cleared of fat1 and seasoned4 ,add to it one tablespoon of rolled oats1 or of ordinary oatmeal1 and simmer it gently until the oatmeal is soft and jelly-like4 ,the time required will be about two hours4 ,then strain it1 and serve very hot4 ,this makes a good dish for an invalid for whom oatmeal has not been forbidden4 ,if the broth is reduced by the boiling1 add enough water to restore the pint4 ,,chicken ,,broth ,chicken broth should be made with fowl1 not with young chicken2 a good one weighing three pounds will make three pints of broth4 ,to ,prepare4 ,singe the chicken with a piece of blazing newspaper to burn off the long hairs2 remove all refuse or that which is not clear flesh1 viz41 pin-feathers1 oil-bag1 crop1 lungs1 kidneys1 and1 of course1 the entrails if the fowl is not already drawn4 ,if the pipes in the neck are not all drawn out with the crop1 they may be easily taken away when the fowl is cut up4 ,scrub it well in cold water1 and then disjoint and cut it into small pieces2 wash each piece thoroughly1 retaining the skin if it is clear and free from pin-feathers1 otherwise removing it4 ,put the chicken into cold water and simmer it for two hours1 then boil it for two hours4 ,finally strain it and remove the fat1 season it with salt and a bit of white pepper1 and serve very hot in pretty china cups1 with or without a lunch-cracker or a bit of dry toast4 ,with ,herbs4 ,parsley1 bay-leaves1 sage1 thyme1 or a bouquet of sweet herbs will give a pleasant flavor to chicken broth4 ,a teaspoon to a pint is the right proportion4 ,with ,grains or ,vegetables4 ,rice may be used to advantage in chicken broth1 and also pearl-barley1 sago1 tapioca1 and bread4 ,these are among the best additions of the kind that can be made1 for with them one is able to preserve the light color so desirable in chicken broth4 ,onion1 celery1 and parsley in the proportion of one teaspoon to a pint are suitable vegetables4 ,celery is especially nice4 ,,mutton ,,broth ,one pound of mutton from the neck1 or1 better1 the loin1 one quart of cold water1 and one teaspoon of chopped onion will be needed for this broth4 ,remove from the mutton the tough skin1 the fat1 and all membranes1 and cut the meat into small pieces2 break the bone1 and if it be a part of the spinal column1 take out the spinal cord4 ,put the pieces of meat1 the onion1 and the water into a saucepan1 and simmer them together for three hours2 then strain out the meat1 dip off the fat from the broth with a spoon1 and remove the remaining small particles with paper2 season it with salt and white pepper4 ,serve hot in a pretty cup1 with a toasted cracker4 ,a little bunch of mint1 a bouquet of herbs1 a few bay-leaves1 or a sprinkle of ,cayenne pepper or curry-powder will vary the broth agreeably4 ,pearl-barley is a particularly good addition to make1 or rice may be used in the proportion of one teaspoon to a pint4 ,,oyster-,,tea4 ,no4 #a ,select eight fresh oysters1 chop them fine in a chopping-tray1 and turn them into a saucepan with a cup of cold water2 set the saucepan on the fire1 and let the water come slowly to the boiling-point1 then simmer for five minutes2 strain the liquid into a bowl1 flavor it with half a saltspoon of salt1 and serve hot with or without a small piece of dry toast1 or a toasted cream-cracker4 ,,oyster-,,tea4 ,no4 #b ,put a dozen large oysters with their liquor into a stew-pan2 simmer for five minutes4 ,then strain the liquor1 leaving out the oysters1 and add to it one half cup of milk2 set it back on the stove and heat it just to the boiling-point4 ,flavor with a sprinkle of white pepper and half a saltspoon of salt4 ,or make it according to rule ,no4 #a1 using milk instead of water4 ,,clam ,,broth ,six large clams in their shells and a cup of water will be needed for this broth4 ,wash the clams thoroughly with a brush1 and place them with the water in a kettle over the fire4 ,the broth is simply the juice of the clams with the water boiled for a minute4 ,it does not require seasoning1 as clam-juice is usually salt enough4 ,as soon as the shells open1 the broth is done4 ,this broth and oyster-tea ,no4 #a are good in cases of nausea1 and will be retained on the stomach when almost everything else is rejected4 ,,gruels ,gruels are cooked mixtures of grain or flour1 with water1 or with water and milk4 ,they are best made with milk as a part of the liquid1 but care must be taken not to put it into the gruel until the grain has been thoroughly cooked in water1 and after that the mixture should not be allowed to boil1 as so high a temperature changes the flavor and composition of the milk1 and renders it a less desirable food than if it were cooked at a lower temperature1--for instance1 #aij or #bjj ,fahr4 ,the largest ingredient of grains is starch1 which is not easily digested unless well cooked2 therefore the time for boiling gruels should be conscientiously kept by the clock4 ,should the water evaporate1 restore to the original quantity before putting in the milk1 which should be hot1 though not boiling4 ,it may1 however1 come just to the boiling-point without any special injury4 ,gruels served with a cream- or a banquet-cracker or a square of toasted bread are excellent for a convalescent's lunch4 ,they may be varied with flavorings of cinnamon1 nutmeg1 almond1 or a little grated lemon-peel1 and sugar4 ,sugar is mentioned with great hesitancy1 for a sweet gruel is an abomination1 and yet a gruel with a very little sugar has a pleasanter flavor than one without any4 ,lacking color1 gruels may be made attractive by serving them in dainty-hued china4 ,gruels should be drunk slowly1 that the starch1 which is partially digested by the action of saliva1 may be thoroughly mixed with it before it is swallowed4 ,,barley ,,gruel #a ,tablespoon of ,robinson's barley-flour4 #a ,cup of boiling water4 #a ,saltspoon of salt4 #a ,scant teaspoon of sugar4 #a ,cup of milk4 ,mix the flour1 salt1 and sugar together with a little cold water1 pour on the boiling water1 and boil ten minutes2 then add the milk1 bring just to the boiling-point1 strain1 and serve very hot4 ,this gruel may be made without the milk1 but with a pint instead of a cup of water4 ,barley is a nutritious grain1 rich in phosphates and protein4 ,,arrowroot ,,gruel #a ,tablespoon of arrowroot4 #a ,saltspoon of salt4 #a ,scant teaspoon of sugar4 #a ,cup of hot water4 #a ,cup of milk4 ,wet the arrowroot with the sugar and salt in two tablespoons of cold water1 then pour on the hot water1 stirring constantly4 ,boil it for twenty minutes1 then add the milk and bring just to the boiling-point4 ,strain it1 and immediately serve4 ,arrowroot is almost pure starch4 ,its grains burst at #adj ,fahr42 therefore1 if boiling water be poured upon it1 it will form into lumps which will have to be strained out1 and thus a part of the material will be lost2 hence the necessity of wetting it in cold water to reduce the temperature so that it may be stirred smooth before the lumps form4 ,milk is changed by long boiling1 and loses some of its agreeable taste2 it is better1 therefore1 not to put the milk into the gruel until after the flour has been thoroughly cooked in the water1 thus preserving its natural flavor4 ,arrowroot gruel may be flavored with cinnamon by boiling a half square inch of cinnamon bark in the water with which the gruel is made4 ,nutmeg1 lemon juice or peel1 and sherry wine may also be used2 but the sherry should be avoided unless the gruel is to be served cold4 ,,oatmeal ,,gruel ,,from ,,pounded ,,grain ,pound in a mortar or roll on a bread-board one cup of oatmeal until it is floury4 ,put it into a bowl1 and fill the bowl with cold water2 stir well and let it settle for a few seconds2 then pour off the milky-looking water into a saucepan1 fill again1 mix and pour off the water1 and so continue until the water no longer appears white1 being careful at each pouring not to allow the brown cortex of the grain or any of the coarse portions to get out of the bowl2 then boil the water for half an hour4 ,for every pint put in a saltspoon of salt and half a cup of sweet cream1 or1 if that is not at hand1 the same quantity of milk4 ,beef broth or wine may be used instead of cream4 ,this is the best way to make oatmeal gruel1 for by this method the coarse and irritating hulls are excluded1 while the good flavor and nutritious properties are preserved4 ,,oatmeal ,,gruel 7,plain7 #b ,tablespoons of oatmeal 7rolled oats74 #a ,saltspoon of salt4 #a ,scant teaspoon of sugar4 #a ,cupful of boiling water4 #a ,cup of milk4 ,mix the oatmeal1 salt1 and sugar together1 and pour on the boiling water4 ,cook it in a saucepan for thirty minutes1 or in a double boiler two hours2 then strain it through a fine wire strainer to remove the hulls1 put it again on the stove1 add the milk1 and allow it to heat just to the boiling-point4 ,serve it hot4 ,good oatmeal gruel may be made from cold porridge1 by adding water1 milk1 and a little sugar and straining it1 or it may be served unstrained4 ,many like it so1 and it makes an excellent lunch4 ,,flour ,,gruel #a ,tablespoon of flour4 #a ,saltspoon of salt4 #a ,teaspoon of sugar4 #a ,cup of boiling water4 #a ,cup of milk4 ,square inch of cinnamon4 ,mix the flour1 salt1 and sugar1 as for other gruels1 into a paste with a little cold water2 add the piece of cinnamon and the hot water2 boil it for twenty minutes1 slowly1 so that it may not stick to the bottom of the pan and burn2 then put in the milk and bring to the boiling-point4 ,strain it1 and serve it very hot4 ,if the gruel is intended for a patient with fever1 a little lemon-juice is good in place of the cinnamon4 ,other flavors may also be used1 such as nutmeg1 almond1 and vanilla4 ,,cracker ,,gruel #b ,tablespoons of cracker-crumbs4 #a ,scant saltspoon of salt4 #a ,scant teaspoon of sugar4 #a ,cup of boiling water4 #a ,cup of milk4 ,to make the cracker-crumbs1 roll some crackers on a board until they are fine4 ,bent's water-crackers are good1 cream-crackers better2 mix the salt and sugar with the crumbs1 pour on the boiling water1 put in the milk1 and simmer it for two minutes4 ,the gruel does not need long cooking1 for the cracker-crumbs are already thoroughly cooked4 ,do not strain it4 ,,farina ,,gruel ,farina is a grain which is carefully prepared from the nitrogenous part of selected wheat1 and is therefore a better nutrient than rice-flour or arrowroot4 #a ,tablespoon of ,hecker's farina4 #a ,saltspoon of salt4 #a ,teaspoon of sugar4 #a ,cup of boiling water4 #a ,cup of milk4 ,mix the grain1 salt1 and sugar2 pour on the boiling water1 and cook ten minutes2 then put in the milk1 boil for a minute1 and it is ready to serve4 ,farina1 being partially prepared1 does not need long cooking4 ,,imperial ,,granum ,imperial ,granum is a dainty1 highly nutritious preparation of wheat1 very useful for invalids and children4 #a ,tablespoon of ,granum4 #a ,saltspoon of salt4 #a ,teaspoon of sugar4 #a ,cup of boiling water4 #a ,cup of milk4 ,mix the meal1 salt1 and sugar in a saucepan1 pour on the boiling water1 and cook ten minutes2 then add the milk1 and let it again reach the boiling-point1 when it is ready to serve4 ,mush and porridge may also be made from this grain for the use of children1 for whom it is an excellent food1 being similar to farina1 but more delicate and easier of digestion4 ,imperial ,granum may be obtained at any pharmacy4 ,,racahout ,,des ,,arabes #a ,tablespoon of ,racahout4 #a ,saltspoon of salt4 #a ,cup of hot water4 #a ,cup of milk4 ,put the ,racahout and salt into a saucepan1 mix it into a paste with a little cold water1 and then pour on the hot water2 simmer for ten minutes4 ,have the milk scalding hot in another pan1 and when the gruel has cooked the full time pour it in4 ,strain and serve4 ,racahout is a compound consisting principally of sugar1 arrowroot1 rice-flour1 and ,french chocolate4 ,it makes a most appetizing gruel1 and is quite nutritious4 ,racahout des ,arabes is imported largely from ,france4 ,it may be obtained at any first-class grocery store4 ,,indian-,,meal ,,gruel #b ,tablespoons of corn-meal4 #a ,tablespoon of flour4 #a ,teaspoon of salt4 #a ,teaspoon of sugar4 #a ,quart of boiling water4 #a ,cup of milk4 ,mix the corn-meal1 flour1 salt1 and sugar into a thin paste with cold water1 and pour into it the boiling water4 ,cook it in a double boiler for three hours4 ,no less time than that will cook the corn-meal thoroughly4 ,then add the milk1 and it is ready to serve4 ,use the fine granulated meal which comes in paste-board packages1 prepared for the table1 and may be bought of almost any grocer4 ,,mush ,,and ,,porridge ,mush is meal or grain cooked in water to the consistency of rather thin pudding4 ,porridge is like mush1 only thinner4 ,the most important point connected with the preparation of these is thoroughness in the cooking4 ,made as they generally are of coarsely ground or of rolled grains1 they need long boiling to soften the cellulose and to cook the starch properly4 ,oatmeal4 ,oatmeal should be cooked for at least three hours in a double boiler4 ,it is at its best prepared the day before it is needed1 and then reheated as it is wanted4 ,if it is done in this way1 the flavor is fine1 and there is no danger that the grains will be hard4 ,when taken from the kettle1 the oatmeal should be of the consistency to pour1 and on cooling it ought to form into a tender1 jelly-like pudding4 ,sometimes oatmeal is cooked so that the grains are whole and separate1 but it is not easily digested so1 and lacks the delicious flavor which long cooking gives4 ,oatmeal for those for whom there is no objection to its use is a valuable nutrient1 furnishing more for the money than almost any other food4#ca ,indian ,meal4 ,indian meal also requires many hours' cooking4 ,even if it be in a single vessel and actually boiled1 not less than an hour and a half of exposure to heat is safe4 ,farina4 ,farina having been already subjected to a high degree of heat in its preparation1 is thereby partially cooked1 and does not require as long a time as the raw grains4 ,mushes and porridges made from oatmeal1 cracked wheat1 or any grain on which the tough outside covering remains1 are to be avoided in all cases of irritation or disease of the alimentary canal1 particularly in diseases of the intestines1 for the hard hulls are very irritating to the delicate lining membranes4 ,young children have exceedingly delicate digestive powers1 and are often made ill by coarse1 starchy food4 ,for them it is always safest to use the prepared grains1 such as farina1 granula1 and ,imperial ,granum4 ,all of the grains given in these recipes may be made into porridges by following the rules given for mushes1 except that a larger proportion of water should be used4 ,porridges are like mushes1 only thinner4 ,,oatmeal ,,mush ,cup of rolled oats1 or cup of granulated oatmeal4 ,teaspoon of salt4 #a ,pint of boiling water4 ,pick over the oatmeal1 and put it into a double boiler with the salt4 ,pour on the boiling water1 place the upper vessel of the boiler on the stove1 and boil two minutes4 ,this effectually starts the cooking4 ,then put the upper vessel into the lower1 and cook for five hours4 ,the water in the under boiler should boil during this time1 and will occasionally need replenishing4 ,serve the mush steaming hot with sugar and cream1 and baked apples1 apple sauce1 or tart jelly if one is fond of something acid4 ,if rolled oats be used1 three hours are sufficient to cook it1 but both kinds are best cooked the day before they are needed1 as long cooking improves rather than injures the grain4 ,,farina ,farina being a prepared grain and free from hulls and waste1 so large a proportion will not be required to make a mush as of the raw grains4 #c ,tablespoons of farina4 ,saltspoon of salt4 #a ,pint of boiling water4 ,cook the mixture in a saucepan for twenty minutes after it actually boils1 or in a double boiler for one hour4 ,this is a delicious food for children1 served with cream1 or milk1 and sugar4 ,,wheat ,,germ ,wheat germ is a delicate and nutritious preparation of wheat4 ,it is made so that by boiling for a short time it is ready for the table1 and makes a delicious breakfast dish4 ,cup of germ4 ,teaspoonful of salt4 #a ,cups of boiling water4 ,boil in a saucepan without a cover for half an hour1 or cook in a double boiler twice as long4 ,the directions on the packages give a shorter time1 but it is extremely doubtful whether this grain can be wholesome with the few minutes' cooking usually advised4 ,,imperial ,,granum ,imperial ,granum1 cooked according to the above rule1 is always a wholesome and safe dish for children2 or it may be made into a very thin gruel1 and used as a drink instead of water4 ,,granula ,granula is a breakfast grain which has been partially prepared by dry heat1 and is almost cooked enough to use4 ,it is sometimes recommended that it be prepared by simply boiling a minute in milk4 ,it is1 however1 both softened and improved in flavor by boiling from ten to fifteen minutes in one and one half times its bulk of water1 with salt in the proportion of a teaspoon to a cup of grain4 ,,cracked ,,or ,,rolled ,,wheat #a ,cup of cracked wheat4 #a ,teaspoon of salt4 #c ,cups of water4 ,pick over the wheat1 to remove any foreign substance that may be in it4 ,put it with the salt and the water 7boiling7 into a double boiler1 and cook for two hours4 ,serve with cream and sugar1 either hot or cold4 ,if it is desirable to have it cold1 it may be molded in cups or small round jelly-molds4 ,,indian-,,meal ,,mush #a ,cup of corn-meal4 #a ,teaspoon of salt4 #a ,quart of boiling water4 ,no4 #a4 ,make the corn-meal and salt into a paste with a little cold water1 then pour in the boiling water and cook it in a double boiler for five hours4 ,no4 #b4 ,put the salt into the water1 and when the water reaches the boiling-point stir in the dry meal by taking a handful and sprinkling it slowly through the fingers4 ,use a wooden spoon for stirring4 ,boil an hour and a half4 ,or1 wet the meal in a little cold water1 and pour over it the boiling water4 ,the most important point is thoroughness in the cooking1 which should be done carefully so that the pudding may not burn on the bottom of the dish4 ,if the temperature be regulated so that it just simmers1 there will be little danger of this4 ,serve with maple syrup1 or with cream4 ,,hominy ,,mush #a ,cup of hominy4 #a ,teaspoon of salt4 #a ,quarts of water4 ,put all together in a double boiler1 and cook for three hours4 ,add more water if the mush seems stiff and thick2 all preparations of corn absorb a great deal in cooking1 and hominy usually needs a little more than four times its bulk4 ,hominy is exceedingly indigestible unless well cooked1 but sweet and nutritious when subjected to a high temperature for a long time4 ,,drinks ,,egg-,,nog ,break into a bowl one egg1 add to it a saltspoon of salt and two teaspoons of sugar2 beat it until it is light but not foamy2 then add one cup of slightly warm milk--that is1 milk from which the chill has been taken 7for it is not well to use that which is ice-cold7--and one or two tablespoons of ,french brandy2 mix and strain it into a tall slender glass1 and serve at once4 ,egg-nog should not be allowed to stand after it is made1 for both the egg and the milk lose some of their freshness by exposure to the air4 ,,milk-,,punch #a ,cup of milk4 #b ,tablespoons of brandy4 #a ,teaspoon of sugar4 ,a little grated nutmeg4 ,sweeten the milk with the sugar1 stir into it the brandy1 and mix thoroughly by pouring from one glass to another4 ,then grate a bit of nutmeg over the top4 ,milk-punch is conveniently made with two tin cups2 the mouth of one should be smaller than the mouth of the other1 so that the one will fit into the other4 ,in these the milk should be shaken back and forth until a froth is formed4 ,this does not add materially to the taste1 but rather to the appearance1 and thoroughly mixes in the sugar and brandy4 ,,wine ,,whey ,warm one cup of milk to a little more than blood-heat1 or #ajj ,fahr41 then pour into it one half cup of sherry wine4 ,the acid and alcohol of the wine will in a few minutes coagulate the albumen1 which may be separated from the whey by straining4 ,do not squeeze the curd through the strainer1 but let the liquid drip until it is all out4 ,if it is necessary to make the whey quickly1 heat the milk to the boiling-point before adding the wine4 ,,wine ,,whey ,,with ,,rennet 7,,sweet ,,whey7 #a ,pint of milk heated to #ajj ,fahr4 #a ,teaspoon of prepared rennet4 #b ,tablespoons of wine4 ,stir the rennet and wine into the milk quickly1 so that the wine may not curdle the milk in blotches4 ,let it stand in a warm place 7on the stove-hearth1 for instance7 for half an hour1 and then separate the curd from the whey by straining4 ,this whey is excellent for children with delicate digestion who need a little stimulant4 ,it is very good also as a drink for invalids at any time4 ,whey is the water of milk with the sugar and various salts of the milk in solution in it4 ,the sugar furnishes some nutriment1 and the salts supply some of the mineral matter needed in the body4 ,whey may also be made with vinegar or lemon-juice4 ,these acids will act more quickly when the milk is warmed before they are added4 ,,lemonade #a ,lemon4 #a ,tablespoons of sugar4 #a ,cup of boiling water4 ,wash and wipe a lemon1 cut a very thin slice from the middle1 and squeeze the rest into a bowl2 then put in the sugar1 pour on the boiling water1 and strain it4 ,when it has become cold1 serve it in a tumbler with the slice of lemon floating on the top4 ,lemonade has a better flavor when made with boiling water1 though it may be made with cold water4 ,a few strawberries or raspberries may be put in1 instead of the slice of lemon2 or it may be colored pink with a little grape-jelly or carmine1 and served with a straw4 ,,milk ,,lemonade #a ,tablespoon of sugar4 #a ,cup of boiling water4 ,cup of lemon-juice4 ,cup of sherry4 #a ,cups of cold milk4 ,pour the boiling water over the sugar1 and then put in the lemon-juice and sherry4 ,stir it until the sugar dissolves1 add the cold milk1 and stir again until the milk curdles1 then strain through a jelly-bag or napkin4 ,this is a cool and refreshing drink1 especially for children4 ,,brandy-,,milk ,,with ,,egg ,heat some milk in a granite saucepan for half an hour to sterilize it1 but do not let it boil2 then pour it into a pitcher1 and set it aside to cool4 ,when the milk is cold1 beat one egg with one tablespoon of sugar until the sugar is well mixed2 add to it two tablespoons of brandy and a cup of the cold milk4 ,strain it into a tall slender glass1 and serve at once4 ,heating the milk renders it perfectly wholesome and much safer for an invalid than raw milk1 and also improves the flavor of the drink4 ,,sherry ,,and ,,egg ,break an egg into a bowl1 and put in a teaspoon of sugar2 beat the two together until the sugar is thoroughly mixed with the egg1 but not enough to make the egg froth2 to this add two tablespoons of sherry wine1 and a fourth of a cup of cold water1 mixing them thoroughly4 ,strain all into a tumbler1 and serve immediately4 ,,sterilized ,,milk ,the change which takes place in milk known as souring is caused by the growth of micro-organisms in it1 which are killed by heat2 therefore1 to prevent souring1 milk must be subjected to a temperature sufficiently high to insure their destruction4 ,some micro-organisms are killed at #acf ,fahr41 but this temperature cannot be said to destroy1 or to inhibit the growth of all bacteria commonly found in milk4 ,we must endeavor then to use such a degree of heat as shall accomplish this without seriously injuring the natural properties and flavors of the liquid4 ,authorities vary on this point1 some putting the temperature as high as #bab ,fahr41 and others as low as #afg ,fahr4 ,the author has found1 in an experience of two years in sterilizing milk every day1 that #aij ,fahr4 is1 under ordinary circumstances1 a safe and easily practicable temperature to employ4 ,with this degree of heat the flavor of the milk is excellent4 ,the process is as follows3 ,the milk is put into clean glass flasks or bottles with small mouths which are stoppered with plugs of cotton batting1 or1 as it is sometimes called1 cotton-wool4 ,these are placed in a wire basket1 and the basket immersed in a kettle of warm water1 the temperature of which is not allowed to exceed #aij ,fahr4 ,as soon as the heat is at or near that point the time is marked1 and the milk is kept at that temperature for one hour4 ,then the bottles are removed1 cooled quickly1 and placed in the refrigerator4 ,if it is desirable to keep the milk an indefinite time1 the process should be repeated the second day1 and again the third day1 a third sterilization being necessary to insure success1 since spores of organisms may escape the first and even the second heating4 ,for all ordinary household purposes1 however1 and as a safe food for the sick1 heating once is all that is necessary4 ,milk thus treated will keep in the temperature of an ordinary room1 even in warm weather1 from twenty to thirty hours4 ,by using the small-mouthed flasks very little scum is formed1 and thus the valuable albuminous portion is preserved in the milk4 ,also1 a small quantity at a time may be used without disturbing the rest4 ,to ,sterilize for ,family ,use4 ,milk may also be preserved by open sterilization in a saucepan or kettle by the following simple process3 ,heat the milk until a scum forms over it2 keep it at1 or near1 the temperature it then has for one hour1 then pour it into a thoroughly washed and scalded pitcher1 cool it1 and put it into a refrigerator or some cool place4 ,it will remain sweet for twenty-four hours1 and1 unless the weather be very warm1 it will be good at the end of thirty-six hours4 ,should it sour before the end of twenty-four hours1 it indicates that the temperature was too low1 or the time of exposure to the heat too short4 ,a chemist's thermometer costs but little1 and will be found very useful for testing milk4 ,it should be borne in mind1 in this connection1 that milk is not rendered absolutely sterile1--that is1 free from all possible organisms and spores which may occur in it1--except at a temperature of at least #bab ,fahr41 or even higher4 ,sterilized milk diluted with water is a nutritious and wholesome drink for the sick4 ,of course the water with which it is diluted should be boiled4#cb ,in hospital practice nurses have told me that patients suffering from sleeplessness will often fall into quiet slumber after drinking hot milk1 and that not infrequently the ordered hypodermic of morphine is not needed when hot milk is used4 ,,milk ,,and ,,seltzer ,mix equal quantities of sterilized milk and seltzer-water4 ,drink immediately4 ,,milk ,,and ,,soda-,,water ,into a glass half full of fresh milk put an equal quantity of soda-water4 ,use at once4 ,this is an agreeable way to take milk1 and is a nutritious and refreshing drink4 ,,toast-,,water ,cut three slices of bread each a third of an inch thick1 and toast them slowly until very brown and dry throughout2 break them into small pieces1 put them into a bowl with a pint of cold water1 and set aside to soak for an hour2 at the end of that time turn it into a strainer or napkin1 and squeeze out the liquid with the back of a spoon4 ,to the water thus obtained add a little cream and sugar1 and serve it cold in a tumbler4 ,it may also be served without the cream4 ,,barley-,,water #a ,tablespoon of barley flour4 #a ,teaspoon of sugar4 #a ,teaspoon of lemon-juice4 #a ,quart of water4 ,boil the flour1 water1 and sugar together fifteen minutes1 then add the lemon-juice1 and strain4 ,tamarinds may be used instead of lemon-juice for flavor--two or three boiled with the water4 ,barley-water may also be made by boiling two tablespoons of barley 7the grain7 in a quart of water for one hour4 ,,rice-,,water ,pick over and wash two tablespoons of rice2 put it into a granite saucepan with a quart of boiling water2 simmer it for two hours1 when the rice should be softened and partially dissolved2 then strain the liquid through a fine wire strainer into a bowl or pitcher1 add to it a saltspoon of salt1 and serve it either warm or cold4 ,if a patient may take or needs stimulants1 two tablespoons of sherry or of port wine is an agreeable addition1 especially if the drink be taken cold4 ,,fruit-,,soda4 ,no4 #a ,from ,strawberries4 ,remove the stems from one quart of strawberries1 and pick them over carefully4 ,wash them under a stream of water in a colander1 gently1 so that they may not be crushed2 then put them into a double boiler with half their bulk of sugar1 and heat for an hour or more until the berries are soft4 ,when this is accomplished1 turn them into a jelly-bag and drain until the juice has completely oozed out1 which will require two or more hours4 ,do not squeeze them4 ,then put the juice into a saucepan and1 returning to the fire1 heat it to a temperature of #bjj ,fahr41 and keep it at that temperature for one hour4 ,if a thermometer is not at hand1 heat the juice until it steams a little1 but do not let it boil1 for the flavor is not nearly so delicate with the high temperature4 ,then it may be canned or bottled for future use4 ,if the bottle be scalded and carefully sealed as in preserving fruits1 the juice will keep indefinitely4 ,the length of time that it remains at #bjj is important1 as it is a process of sterilization which takes place1 and the temperature must be maintained for a given time or the desired result will not be accomplished4 ,the condition of the bottle also must be carefully considered1 as the thorough cleaning and scalding is for the purpose of rendering it sterile4 ,this is most easily and thoroughly done by filling the bottle with hot water and placing it in a kettle of boiling water for half an hour4 ,to ,use4 ,dilute the juice with cool water 7not iced water7 or soda-water in the proportion of one half juice to one half water4 ,from ,oranges4 ,the oranges should be peeled and the seeds removed1 and then treated in the same way as the strawberries in the preceding rule1 except that to every quart of fruit the juice of two lemons should be added4 ,from ,raspberries4 ,employ the same method as for strawberries4 ,from ,currants4 ,the same as for strawberries1 except that three fourths of the bulk of the fruit of sugar should be used instead of one half4 ,with ,other ,fruits4 ,other fruits1 such as apricots1 peaches1 cranberries1 apples1 etc41 may be used for syrups1 varying the water and sugar according to the kind of fruit used4 ,apples1 apricots1 and peaches will require half their bulk of water4 ,,fruit-,,soda4 ,no4 #b ,sprinkle two cups of sugar over one box of ripe strawberries1 which1 of course1 have been hulled and washed1 and set them away for three hours1 or until the juice has oozed out of the fruit and made a thick syrup with the sugar4 ,strain the juice1 bottle it1 and put it in a cool place4 ,it will keep for three days4 ,to ,use4 ,pour one third of a cup into a tumbler1 add two tablespoons of cream1 and fill the tumbler with soda-water from a siphon4 ,this makes a delicious and cooling drink4 ,oranges1 raspberries1 currants1 or any other juicy fruit may be used for syrup1 which is very palatable when made from fresh uncooked fruits4 ,these syrups are useful not only for drinks1 but for flavoring ice-creams and pudding sauces4 ,,coffee ,,syrup ,make some strong coffee with two tablespoons of the ground berry 7,mocha and ,java mixed71 a little white of egg1 and one cup of boiling water4 ,simmer together one cup of sugar and one third of a cup of water for five minutes1 then add to it one half of a cup of the coffee4 ,strain and bottle it for use4 ,this is delicious with soda-water and cream4 ,,vanilla ,,syrup ,make a sugar syrup by boiling together one cup of sugar and one half of a cup of water for five minutes4 ,add to it two or three tablespoons of vanilla extract4 ,it is to be used1 like coffee syrup1 with soda-water and sweet cream4 ,,other ,,syrups ,a variety of syrups may be made1 besides those mentioned1 by using a sugar syrup like that in the above recipe1 and flavoring it with cinnamon1 lemon1 almond1 rose-water1 chocolate1 etc4 ,all of the cooked syrups will keep indefinitely4 ,,grape ,,juice ,grape juice mixed with cold water or with soda-water makes a pleasant and invigorating drink for a sick person4 ,the best grapes for the purpose are the blue varieties1 such as ,isabellas1 ,concords1 or ,black ,hamburgs4 ,to ,make a ,bottle of ,juice4 ,pick over 7and wash if they need it7 one quart of grapes4 ,remove them from the stems1 and put them into a double boiler with just enough cold water to cover them4 ,heat them slowly until the juice oozes out and the fruit becomes soft1 which will take two or three hours4 ,then turn the fruit into a jelly-bag made like a long pointed pocket1 draw the string at the top and hang it to drain4 ,do not squeeze or press the bag1 and use only the juice which drips out1 which will practically be all that the grapes contain4 ,to this add one fourth of the quantity of sugar--that is1 if there is a quart of juice1 put in one cup of sugar--and heat it until it is quite hot1 or to a temperature of #bjj ,fahr41 and keep it at that temperature for one hour1 but do not let it boil4 ,then pour it into thoroughly cleaned and scalded hot bottles1--in other words1 those which are sterile4 ,seal the bottles with wax1 and set them away in a cool place4 ,to ,use4 ,mix equal quantities of juice and cold water1 and serve at once4 ,,flaxseed ,,tea ,,with ,,lemon #a ,tablespoon of flaxseed4 #a ,pint of water4 #a ,tablespoon of sugar4 ,juice of one lemon4 ,boil the flaxseed one hour in the water2 strain it1 and add the lemon-juice and sugar4 ,the flaxseed should be examined for little black grains which often occur in it1 and which injure the delicate flavor of the drink4 ,serve this tea either cold or warm4 ,it is excellent for croup1 or for any irritated condition of the throat or lungs4 ,,apple ,,tea ,wash and wipe a good sour apple1 cut it into small pieces1 and boil it in a cup of water until it is soft4 ,then strain the water into a bowl1 add a bit of sugar1 and serve when cold4 ,if the apple is of good flavor this is a pleasant drink1 and may be given to fever patients1 children with measles1 or whenever there is much thirst4 ,,kumiss #a ,quart of perfectly fresh milk4 of a two-cent cake of ,fleischmann's yeast4 #a ,tablespoon of sugar4 ,dissolve the yeast in a little water and mix it with the sugar and milk4 ,put the mixture into strong bottles1--beer-bottles are good1--cork them with tightly fitting stoppers1 and tie down securely with stout twine4 ,shake the bottles for a full minute to mix thoroughly the ingredients1 then place them on end in a refrigerator1 or some equally cool place1 to ferment slowly4 ,at the end of three days lay the bottles on their sides2 turn them occasionally4 ,five days will be required to perfect the fermentation1 and then kumiss is at its best4 ,it will keep indefinitely in a refrigerator4 ,to ,make ,sweet ,kumiss4 ,ferment the kumiss mixture for twelve hours in a temperature of #gj ,fahr41--that is1 the same degree of heat that is required for raising bread4 ,do not attempt to open a bottle of kumiss without a champagne-tap1 for the carbonic acid generated in the fermenting liquid has enormous expansive force1 and will throw the contents all over the room if the bottle be opened in the ordinary way4 ,in an emergency1 however1 the cork may be punctured with a stout needle to let the gas escape4 ,the mouth of the bottle may then be held in a large bowl or dish and the cords cut1 when the kumiss will rush out1 usually1 however1 without so much force but that it may nearly all be caught4 ,it should look like thick1 foamy cream4 ,kumiss is highly recommended as an article of sick diet1 being especially valuable for many forms of indigestion and for nausea4 ,often it will be retained in the stomach when almost anything else would be rejected4 ,it is partially predigested milk1 containing carbonic acid and a little alcohol1 both of which have a tonic effect4 ,true kumiss is an ,eastern product made from mare's milk1 but in this country cow's milk is always employed4 ,sometimes the term kefer is given to it1 to distinguish it from that made from mare's milk4 ,it may be obtained in nearly all pharmacies1 but a better quality can be made at home at slight expense4 ,sometimes patients will object to taking kumiss1 on account of the odor1 which is not pleasant to every one1 but it leaves a peculiarly agreeable after-taste in the mouth1 and one who has once taken a glass of it will seldom refuse a second offer4 ,the kumiss of commerce sold under the name of ,cream ,koumyss is an excellent preparation4 ,,the ,,cocoa-,,bean ,the cocoa-bean is a product of the tropics4 ,it is dried1 roasted like coffee1 and cracked1 or ground into powder1 for use4 ,it is one of our best foods1 containing in good proportions nearly all the elements necessary to nourish the body4 ,there are many preparations of the bean4 ,the most common1 and those usually found in our markets1 are shells1 cracked cocoa1 chocolate1 and various forms of powder4 ,shells are the outer husk or covering of the bean1 and from them a delicate drink may be made with long1 slow boiling4 ,cracked cocoa1 or cocoa-nibs as it is sometimes called1 is made by breaking the beans into small pieces4 ,chocolate is prepared by grinding the cocoa-bean into powder1 mixing it with sugar1 and molding it into blocks4 ,there is some temptation on the part of manufacturers to substitute foreign fats1 corn-starch1 and other cheap materials for the natural ingredients of the bean in the making of chocolate4 ,the powdered forms of cocoa generally contain a good percentage of the bean except the fat1 which is always extracted4 ,all ,dutch brands are excellent4 ,weight for weight1 they cost more than some other kinds1 but so much less is needed to make a cup of drink that they are really the least expensive4 ,,cocoa ,teaspoon of any ,dutch cocoa4 #a ,cup of boiling water4 #a ,cup of boiling milk4 #a ,tablespoon of sugar4 ,put the cocoa and sugar into a saucepan1 and pour in the boiling water2 cook for two minutes1 then add the milk1 and let it heat just to the boiling-point4 ,when most other brands are used1 as a general thing a larger proportion of powder will be necessary4 ,it is therefore important to experiment with each until it is found what amount will make a drink equal in strength to the above4 ,this valuable food is often made so strong that ill persons cannot digest it4 ,,cocoa-,,shells ,put a tablespoon of shells into a pint of water1 and simmer for two hours2 add one tablespoon of sugar and a cup of milk1 then strain out the shells1 and it is ready to serve4 ,this is a mild and delicately flavored drink1 and may be used freely in cases of great thirst4 ,,cocoa-,,nibs ,boil one teaspoon of cracked cocoa in a pint of water one hour2 then add a cup of milk and a tablespoon of sugar1 let it heat to the boiling-point again1 strain out the nibs1 and it is ready to serve4 ,it is necessary to boil cracked cocoa1 otherwise you will have a bitter infusion1 lacking the good flavor which is extracted by the higher degree of heat4 ,this is an instance in which a few degrees more or less of heat make a great difference in the result4 ,,chocolate ,put one third of a square 7one ounce7 of ,baker's chocolate1 with one cup of boiling water and a tablespoon of sugar1 into a saucepan4 ,set the saucepan on the fire1 and stir for a while1 moving the piece of chocolate through the water occasionally until it is melted4 ,as soon as it boils add a cup of milk1 and when it again reaches the boiling-point it will be ready to serve4 ,if chocolate is allowed to boil for a length of time1 separation of the fat from the other ingredients takes place1 rendering it indigestible4 ,chocolate1 if delicately and carefully made1 is as nice as cocoa1 much more nutritious1 on account of the fat which it contains1 and less expensive4 ,,tea ,tea has refreshing and invigorating properties very comforting to one spent with toil4 ,its active principle is theine1 a crystalline alkaloid found in both tea and coffee4 ,theine and caffeine were once supposed to be different substances1 but have recently been found to be identical4 ,tea is a valuable article of diet1 though not a direct nutrient4 ,it is classed with the so-called accessory foods1 and1 although not itself nutritious1 aids1 by its good flavor and stimulating properties1 the digestion of other things4 ,it is a nerve tonic1 and is quite valuable as a curative agent for headache and some forms of indigestion4 ,the slight stimulation resulting from its use is unattended by any after ill effects4 ,it is good for soldiers1 hard-working people1 travelers1 and others who are much exposed to the rigors of climate4#cc ,,composition ,,of ,,tea ,black4 ,green4 ,essential oil 4#fj 4#gi ,chlorophyl #a4hd #b4bb ,wax 4#bh ,resin #c4fd #b4bb ,gum #g4bh #h4ef ,tannin #ab4hh #ag4hj ,theine 4#df 4#dc ,extractive matter #ba4cf #bb4hj ,coloring substances #ai4ai #bc4fj ,albumen #b4hj #c4jj ,fiber #bh4cc #ag4hj ,ash#cd #e4bd #e4ef ,,mulden4 ,from ,prof4 ,mott's ,chart on the ,composition1 ,digestibility1 and ,nutritive ,value of ,food4 ,two of the most important points suggested by a study of tea are the few adulterations and the great difference between different varieties1 comparing weight and bulk4 ,some kinds of very cheap tea are adulterated with sage and raspberry leaves1 and leaves of other plants dried to simulate tea1 and often flavored with essences to give an agreeable taste1 but a vast amount of the tea which is sold is pure4 ,adulterations with chemicals are now rare1 on account of the extensive cultivation of tea and the large quantities sold4 ,teas vary greatly in weight1--that is1 a given bulk of one tea weighs very differently from the same bulk of another4 ,this is especially marked in the comparison of ,oolong and ,gunpowder4 ,below are given the weights of a moderate-sized caddy-spoon of each of these teas4 ,no4 of spoons ,,kinds ,,of ,,tea4 ,grains4 to the pound4 ,oolong #ci #agi ,hyson #ff #ajf ,gunpowder #abc #eg ,from this it appears that ,gunpowder tea1 bulk for bulk1 is more than three times as heavy as ,oolong2 consequently in using it only about one third as much should be taken for a given amount of water4 ,in making the infusion teas should be weighed1 not measured1 but it is not easily practicable in all households to do so2 however1 it can always be borne in mind that the closely rolled teas1 such as ,gunpowder1 ,young ,hyson1 and ,japan1 should be used in smaller proportion than those which are loosely rolled1 like ,oolong1 ,english ,breakfast1 and other black teas4 ,there is a popular notion that green teas are dried on copper1 but according to unquestionable authorities it is an erroneous one4 ,green teas are dried quickly so that the natural color of the leaves is preserved4 ,black teas are dried slowly for many hours until a sort of fermentation sets in1 which causes the difference in color1 as pickings from the same plant may1 in the process of curing1 become either green or black tea1 according to the method employed4 ,also1 different varieties of tea may be made from the same branch by difference of treatment in curing1 the aromatic flavors1 which did not exist in the leaves before1 being produced by the drying4 ,different varieties or kinds of tea are also made from the same plant by gathering the leaves at different ages4 ,black tea should be black1 but not dead black1--rather of a grayish hue4 ,no red leaves should be mixed with it4 ,it should be regular in appearance1 each leaf with a uniform twist1 that is1 in all except the broken teas4 ,the leaves of tea are gathered four times a year by hand1 and the finest kind is made from the tender young buds4 ,young ,hyson is made from the early buds of ,april1 and is noted for its mild1 delicate flavor4 ,the principle most to be avoided in tea is the tannin1 which in any considerable quantity is injurious to health4 ,it dissolves easily when tea is either steeped for a length of time1 or boiled4 ,the important point1 therefore1 is not to make tea more than a few minutes before it is to be drunk1 and not to boil it4 ,the principal kinds of tea in common use are ,oolong1 ,japan1 ,english ,breakfast1 ,imperial1 ,gunpowder1 and ,young ,hyson4 ,gunpowder1 ,japan1 ,young ,hyson1 and ,imperial are green teas2 the others are black4 ,to ,prepare ,tea4 #a ,teaspoon of tea4 #a ,cup of boiling water4 ,fill a cup with boiling water1 and let it stand a minute1 or until the cup is heated through4 ,then empty it1 put the teaspoon of tea into a tea-ball1 place it in the hot cup1 and pour on the boiling water slowly until it is full1 leaving the tea-ball in for three minutes4 ,this will give you a delicious and fragrant drink4 ,if there is not a tea-ball at hand1 use a small strainer1 holding it so that the tea is under water for the required time4 ,the same principle is to be followed in making a pot of tea1 except that the time of steeping should be somewhat longer4 ,scald the pot1 which should be either of silver1 granite-ware1 or earthenware1 not tin4 ,put into it the tea1 in the proportion of one teaspoon to a cup of water 7one half pint71 and let it infuse for five minutes1 but by no means allow it to boil1 for boiling dissipates the aroma1 and extracts the tannin1 which is the injurious principle4 ,serve it in hot teacups with loaf-sugar and cold cream or milk4 ,i think it is ,miss ,lincoln who says3 ,never disgrace yourself by serving that abomination1 boiled lukewarm tea in a cold cup4 ,water for tea should be fresh1 and soft water--that is1 water which is free from lime--is to be preferred2 by taking one teaspoon of tea and a cup of water as the unit1 any amount may be made2 for instance1 for a pot of tea for five or six persons1 six teaspoons of tea and a quart and a half 7#f cups7 of water will be required4 ,the time of exposure to the heat is1 of course1 not multiplied1 the same number of minutes being enough for a greater or a lesser amount4 ,in connection with the study of tea1 it is a very interesting fact that most authorities agree as to the time of steeping4 ,there seems to be the unanimous opinion that it should not exceed fifteen minutes4 ,five minutes is the usual time given for the average kinds of tea1 but for the fine1 pure teas from eight to ten is a wise rule to follow4 ,,coffee ,coffee is a product of the ,east1 where it has been used since very ancient times4 ,it grows on trees1 the fruit in clusters which singly look somewhat like cherries1 each containing two beans4 ,unroasted coffee-beans are tough1 and a drink made from them is bitter1 acrid1 and very unpleasant4 ,coffee was brought to western ,europe in the seventeenth century1 where it seems to have immediately become a popular drink4 ,when coffee-houses were first opened in ,england1 they were opposed by the liquor-dealers1 who claimed that their trade would be spoiled4 ,its introduction was also bitterly opposed by others1 and even denounced from the pulpit4 ,it was regarded somewhat in the light of a dangerous ,eastern drug4 ,from western ,europe it was brought to ,america1 and at the present time is the most extensively used food beverage in the world4 ,the kinds in common use in this country are ,java and ,mocha from the ,east1 and the ,south ,american coffees ,rio1 ,santos1 and ,maracaibo4 ,the soil and method of cultivation influence the quality of coffee1 as does also the age of the beans4 ,the longer the beans are kept 7unbrowned7 the finer the flavor4 ,coffee is adulterated with grains of different kinds1 chicory1 caramel1 carrots and some other roots1 and with pastes made to resemble the coffee-bean4 ,the use of chicory is prohibited by law1 unless the mixture be labeled ,mixture of coffee and chicory4 ,nevertheless1 its use is common1 and in nearly all hotels and restaurants coffee is flavored with it4 ,the detection of the presence of chicory1 caramel1 and some sweet roots1 as turnips1 carrots1 and parsnips1 is quite easy4 ,if a few grains of the suspected sample are placed on the surface of water in a glass vessel1 beaker1 or tumbler1 each particle of chicory1 etc41 will become surrounded by a yellow-brown cloud which rapidly diffuses through the water until the whole becomes colored4 ,pure coffee under the same conditions gives no sensible color until after the lapse of about fifteen minutes4 ,caramel 7burnt sugar7 of course colors the water very deeply4 ,dandelion root gives a deeper color than coffee1 but not as deep as chicory4 ,the same is true of bread raspings4 ,beans and pease give much less color to the water than pure coffee4 ,they can be readily detected by the microscope1 as can roasted figs and dates or date-stones4 7,mrs4 ,richards1 in ,food ,materials and ,their ,adulterations47 ,coffee is said to owe its refreshing properties to 7a7 caffeine1 7b7 a volatile oil developed by heat1 not contained in the unroasted bean1 and to 7c7 astringent acids4 ,coffee diminishes the sensation of hunger1 exhilarates and refreshes1 and decreases the amount of wear and tear of the system4 ,its composition1 according to ,payen1 is as follows3 ,cellulose #cd4jjj ,water #ab4jjj ,fatty matter #ac4jjj ,glucose1 dextrine1 and undetermined vegetable acids #ae4ejj ,legumin1 casein1 etc4 #aj4jjj ,chlorogenate of potash and caffeine #c to #e4jjj ,nitrogenized structure #c4jjj ,caffeine 4#hjj ,essential oil 4#jja ,aromatic essence 4#jjb ,mineral substances #f4igj ,it is difficult to determine whether coffee may be classed as a food1 but that it has value as an adjunct to true nutrients there can be no doubt4 ,there is a general agreement among physiologists that coffee is invigorating1 that it aids digestion both in the sick and the well1 that it is capable of allaying or retarding waste and thereby acting indirectly as a food4 ,but the mistake should not be made that coffee will replace food4 ,coffee may be compared in its effects on the system to beef-tea--it is valuable for its flavors rather than for actual nutritious principles4 ,it is a curious fact that coffee is most frequently made in such a way that its valuable flavors are undeveloped or destroyed4 ,care must be taken that the roasting be not carried so far as to char the coffee-beans1 yet far enough to convert the sugar into caramel1 and to change the nature of the volatile oil1 so that the highest point of flavor will be reached4 ,this can be best accomplished in regular roasting-houses1 where the temperature and time may be accurately measured4 ,it is best to get a supply of fresh roasted coffee every day1 but when this is not practicable1 once in three days1 or once a week1 will do4 ,although theoretically the roasting of coffee should be a part of its preparation--that is1 it should be roasted1 immediately ground1 and made into drink--practically it is very seldom done4 ,,coffee4 ,no4 #a ,a favorite mixed coffee is made with two thirds ,java and one third ,mocha4 ,it should be ground just before it is needed4 ,for a pot of coffee use the proportions of one heaped tablespoon to a cup of water4 ,it is well to calculate the number of persons there are to be served1 and allow one cup 7one half pint7 for each2 this amount1 with the milk or cream used1 will make two ordinary china cups of coffee4 ,to the ground coffee add a little yolk or white of egg1 with a spoonful of water to dilute it2 mix thoroughly until all the grains are coated over with albumen1 then pour on the boiling water1 simmer for five minutes1 and steep at a temperature just short of simmering for ten minutes more4 ,the coffee is then done4 ,it should be served at once with loaf-sugar1 and either hot or cold cream1 or hot milk4 ,the coffee should be perfectly clear and of fine color and flavor4 ,there are many methods of making coffee1 but the above1 everything considered1 seems the most desirable for family use4 ,one egg is enough to clear three quarts of coffee1 and both yolk and white are of equal value for the purpose4 ,,coffee4 ,no4 #b ,for every cup of water use a heaped tablespoon of coffee2 soak the coffee overnight or for several hours in cold water1 then bring it to the boiling-point1 and let it simmer for a few minutes just before using4 ,this is said to be the most economical method of making1 as more is obtained from the coffee by this treatment4 ,the flavor is certainly fine4 ,long boiling dissipates the delicious aromatic oils1 and as probably these are the most valuable properties of the coffee1 the necessity of preserving them is easily seen4 ,care should be taken not to boil coffee for more than from three to five minutes1 and simmer rather than boil1 so as to preserve as much as possible the fine flavors which are so quickly dissipated by boiling2 yet the high temperature seems to be necessary to extract the desirable properties of the bean4 ,one must therefore ever bear in mind the seeming paradox that coffee should reach the boiling-point1 and yet not boil4 ,we do not estimate highly enough the value of flavors4 ,it is a well-demonstrated fact among a few persons that many dishes containing actual nutritious principles are but partially or imperfectly digested1 because of their lack of good flavor1 either from want of proper preparation1 lack of seasoning1 or poor cooking4 ,there is no doubt that many people suffer from indigestion after eating such food4 ,use in coffee-making either silver1 granite-ware1 or earthenware urns or pots1 never tin4 ,they should be made perfectly clean before using1 especial attention being necessary for the spout4 ,,mulled ,,wine #a ,egg4 #a ,tablespoon of sugar4 #a ,clove4 ,square inch of cinnamon4 ,cup of wine4 ,cup of water4 ,put the water and spice together in a saucepan1 and boil for ten minutes2 then add the wine1 and let the liquid just reach the boiling-point2 meanwhile beat the egg and sugar in a bowl1 and just at the moment when the wine begins to boil1 pour it slowly into the egg1 stirring constantly to distribute the heat throughout the whole4 ,unless the weather is very cold1 there is usually enough heat in the boiling liquid to coagulate the albumen of the egg slightly1 but should this not be accomplished1 set it on the fire for a minute to finish4 ,when done it should be of the consistency of cream4 ,do not let the wine and water boil for any appreciable time1 for boiling dissipates some of the pleasant flavor of the wine4 ,beer1 ale1 and porter are excellent1 mulled in the same way4 ,,cocoa ,,cordial ,teaspoon of ,dutch cocoa4 ,some boiling water4 #b ,blocks of loaf-sugar4 #b ,tablespoons of port wine4 ,put the cocoa and sugar into a china cup1 and pour directly upon them some boiling water1 then add the wine1 making in all the usual amount called a cupful4 ,serve at once4 ,this is an excellent drink for those who are chilled or exhausted1 or to take after a bath4 ,,jellies 7,,from ,,gelatine7 ,gelatin is always of animal origin4 ,the gelatinous substance obtained from apples1 grapes1 cranberries1 and other fruits is not gelatin2 it is a different material1 derived by the action of heat from pectose1 a substance which occurs in plants and is closely associated with cellulose4 ,unprepared gelatin is sometimes distinguished in writing from the gelatine of commerce by the difference of an e in spelling4 ,gelatin enters into the composition of all1 or nearly all1 the tissues of the body4 ,the walls of the microscopic cells of flesh are composed of it4 ,it is found also in cartilage1 tendons1 connective tissue1 bone1 and in the larynx and joints4 ,spiders' webs and the thread of silkworms are gelatin in a liquid state1 which solidifies upon exposure to the air4 ,another kind of gelatin forms the framework of insects1 such as the locusts on which ,john the ,baptist fed4 ,it also forms the true skeleton of lobsters1 crabs1 and shrimps4 ,the edible birds' nests of the ,chinese are a delicate kind of gelatin more digestible than some other kinds1 for it is made from the saliva of a swallow1 and probably contains pepsin4 7,m4 ,williams47 ,the part which gelatin plays as a food is not well understood4 ,many experiments have recently been made by scientists on dogs and other animals1 to test the value of gelatin in this respect4 ,from these experiments the following conclusions have been drawn3 #a4 ,that gelatin alone is not sufficient as a food4 #b4 ,that although insufficient it is not worthless4 #c4 ,that gelatin is sufficient to sustain life when combined with other substances which would themselves be wholly insufficient if given alone4 #d4 ,that gelatin must always be flavored to render it digestible and nutritious4 ,mattieu ,williams says3 ,it would seem that gelatin alone1 although containing the elements required for nutrition1 needs something more to render it digestible4 ,we shall probably not be far from the truth if we picture it to the mind as something too smooth1 too neutral1 too inert1 to set the digestive organs at work1 and that therefore it requires the addition of a decidedly sapid something that shall make these organs act4 ,gelatin dissolves easily in warm liquid4 ,albumen coagulates under similar circumstances4 ,the gelatine of commerce is made from the tissues of animals1 particularly from the thick skin of certain portions of the body and from the head and feet4 ,when well flavored and in a liquid state as in broths1 or of a tender consistency as in well-made jelly1 it is a most desirable food for the sick4 ,lemon and orange juice1 strawberry1 raspberry1 grape1 and indeed any fruit syrup1 coffee1 cocoa1 vanilla1 wine1 brandy1 and ,jamaica rum1 and strong meat broths which have been cleared1 may be used for flavoring4 ,the jelly should not be made hard and tenacious1 but tender and jelly-like1 though firm4 ,the phosphated gelatine which may be bought of any grocer is delicious for wine jelly made according to the usual rule for jelly1 with the exception of omitting the lemon4 ,chalmer's and ,nelson's are other well-known brands4 ,all jellies made with gelatine are excellent for invalids4 ,they are especially valuable in cases of disease of the intestines1 such as typhoid fever and inflammation of the bowels1 because1 being digested and absorbed1 for the most part or entirely1 in the stomach1 those organs are relieved of effort1 at the same time that the system is supplied with a nutritious form of solid food4 ,,wine ,,jelly4 ,no4 #a ,box of ,nelson's gelatine4 ,cup of cold water4 #a ,cups of boiling water4 ,cup of sugar4 ,square inch of cinnamon4 #a ,clove4 ,cup of sherry wine4 ,put the gelatine and cold water together in a dish large enough to hold the whole mixture2 let it soak for half an hour2 then pour the boiling water1 in which the clove and cinnamon have been simmering1 over the softened gelatine1 add the sugar and wine1 and stir until the sugar and gelatine are perfectly dissolved2 then strain through a fine napkin into a granite-ware or earthenware pan or mold1 and cool it in a refrigerator or in a pan of iced water4 ,wine jelly made from phosphated gelatine1 omitting the spice1 is delicious4 ,,wine ,,jelly 7,no4 #b7 ,,with ,,lemon ,the same proportions and ingredients are to be used as in the above recipe1 except that the juice of half a lemon should be substituted for the spice4 ,,lemon ,,jelly ,box of gelatine4 ,cup of cold water4 #a ,cups of boiling water4 ,cup of sugar4 ,cup of lemon-juice4 #a ,tablespoon of brandy4 ,put the gelatine and water together in a dish1 and let them soak half an hour2 then pour on the boiling water1 and stir until the gelatine is dissolved4 ,do not put in the sugar and then pour on the boiling water1 as there may not be heat enough in making a small quantity of jelly to dissolve both1 but add the sugar after the water1 then the lemon-juice and brandy4 ,strain it through a napkin and cool it in a refrigerator or in a pan of iced water4 ,use china or granite-ware molds1 never tin1 for the acid of lemon acts chemically upon it1 forming compounds that are injurious to health4 ,,orange ,,jelly ,box of gelatine4 ,cup of cold water4 ,cup of boiling water4 ,cup of sugar4 #a ,cup of orange-juice4 ,juice of half a lemon4 ,soften the gelatine in the cold water by soaking it for half an hour2 then pour in the boiling water1 stirring as previously directed until the gelatine is dissolved2 add the sugar1 orange-juice1 and lemon-juice1 in the order in which they are given1 stir for a moment1 and then strain the liquid through a napkin into molds1 and set it to cool4 ,use earthenware or granite-ware molds1 not tin4 ,the point most to be observed in making this jelly is getting the juice from the oranges4 ,the most natural way for one to do would be to cut the oranges in halves1 and squeeze them in a lemon-squeezer1 but that will not do1 for the orange-oil of the rind is extracted in such large quantities as to destroy the delicate flavor of the jelly4 ,the proper way to do is to peel the fruit1 cut it in pieces1 put them in a jelly-bag1 and squeeze out the juice with the hand4 ,,coffee ,,jelly ,box of gelatine4 ,cup of cold water4 #a ,cup of boiling water4 ,cup of strong coffee4 ,teaspoon of vanilla4 ,cup of sugar4 ,soak the gelatine in the cold water for half an hour2 then pour on the boiling water1 and put in the sugar1 coffee1 and vanilla4 ,strain it through a napkin into a glass dish in which it may be served1 and cool it as jellies are usually cooled1 either in a refrigerator or in cold water1 unless of course it is winter1 when the jelly quickly becomes firm in any cool place1 or it may be molded4 ,serve it with sweet cream and sugar1 or1 if it be molded1 with whipped cream arranged around the form4 ,the coffee should be strong1 made with the proportion of two tablespoons of coffee to a cup of water4 ,this delicious jelly is acceptable to most invalids4 ,,french ,,jelly ,,with ,,fresh ,,fruits ,make a wine jelly according to the recipe on page #abb4 ,when it has lost some of its heat1 but before it begins to thicken1 pour into it a pint of carefully picked and cleaned raspberries1 distributing them evenly through the liquid2 then set it away in a cool place1 or in a refrigerator1 to harden4 ,this makes a nice dessert when served with sugar and cream4 ,other fruits and other jellies may be combined at the discretion of the maker4 ,orange jelly with oranges and bananas is very good4 ,,restorative ,,jelly ,box of gelatine4 #a ,cup of port wine4 #a ,tablespoon of powdered gum arabic4 #b ,tablespoons of lemon-juice4 #c ,tablespoons of sugar4 #b ,cloves4 ,square inch of cinnamon4 ,put the gelatine1 wine1 and spice into a double boiler1 or if one is not at hand1 improvise one by placing a bowl in a pan of water4 ,set the boiler on the fire1 and when the gelatine is dissolved1 put in the gum arabic1 lemon1 and sugar4 ,stir thoroughly2 strain it quickly through a fine napkin1 and cool it in a shallow dish1 so that the layer of jelly shall be an inch thick4 ,it is to be cut into cubes1 which may be served two or three at a time1 to be held in the mouth until melted4 ,,chicken ,,jelly ,clean a small chicken1 disjoint it1 and cut the meat into small pieces2 remove the fat1 break or pound the bones1 and put all into cold water1 using the following proportion3 ,a pint for every pound of chicken4 ,heat the water very slowly at first1 and then simmer it until the meat is tender2 it will require three or four hours4 ,boil down to one half the quantity4 ,strain it and remove the fat2 then clear it with an egg1 and season it with salt1 pepper1 and lemon4 ,strain it through a fine napkin1 pour into small cups1 and cool4 ,parsley1 celery1 and bay-leaves give a good flavor4 ,a suspicion of red pepper is also an addition4 ,,puncheon ,,jelly ,box of phosphated gelatine4 #a ,cup of cold water4 ,cup of hot tea4 ,cup of sugar4 ,cup of ,jamaica rum4 #a ,tablespoon of brandy4 #e ,drops of almond extract4 ,put the gelatine to soak in the cold water1 and at the end of thirty minutes pour on the hot tea2 then add the sugar1 rum1 brandy1 and almond2 strain it through a fine napkin1 and set it in a cool place to become firm4 ,phosphated gelatine is a delicate acidulated preparation1 very nice for wine1 lemon1 or puncheon jelly1 but it cannot be used for creams on account of the acid1 which curdles them4 ,some of the directions indicate that it may be neutralized with soda2 that1 however1 should not be done1 since there is no accurate means of ascertaining how much acid there is in a given amount1 or how strong it is2 consequently there is no guide to the amount of soda required4 ,,toast ,the principal constituent of ordinary wheaten bread is starch4 ,when starch is subjected to a high temperature1 it is changed into the easily digested substance dextrine4 ,in the ordinary cooking of a loaf of bread1 the starch in the outer layers is changed into dextrine1 which helps to give the crust of bread that peculiar1 agreeable flavor which we call sweet4 ,slices of bread undergo a similar change when toast is made4 ,to make toast successfully1 one should endeavor to convert as much as possible of the starch into dextrine4 ,to do this1 cut the bread one third of an inch thick1 place the slices in a toaster1 or wire broiler1 and dry them slowly1 either in a moderate oven1 or by holding the broiler some distance from the fire4 ,the object is to give the heat time to penetrate to the center of the slice before the outside has begun to change color4 ,if a sheath be formed over the outside at once1 the moisture will be shut in1 and the middle of the slice will be prevented from becoming sufficiently heated to change its starch1 for the temperature will not rise much above #bab ,fahr4 until the water is dried out4 7,starch is changed into dextrine at #dja ,fahr47 ,toast that is clammy in the middle and blackened on the outside is less wholesome than untoasted bread4 ,great care should therefore be taken with the drying4 ,when this has been accomplished1 lower the broiler a little nearer the coals1 when the toast will quickly turn a golden brown4 ,an ideal piece of toast is crisp and golden throughout4 ,but many will say that they prefer toast that is soft inside1 and that they cannot eat hard1 dry toast4 ,the ideal piece of toast is not really so hard as it seems4 ,it breaks and crumbles very easily1 and is quickly moistened by the saliva4 ,if one would persevere with a slice1 he would soon learn to prefer it to any other kind2 at all events1 that which is soft inside should not be given to the sick4 ,it is better to make the toast dry1 and then moisten it1 if need be1 by dipping the slices into hot water for an instant1 but do not soak them4 ,dry toast should be served directly from the fire1 if possible4 ,when this is not practicable1 pile it on a platter1 cover it with a napkin1 and put it on the hearth or in the oven4 ,toast is given in all slight cases of illness1 because it is so easily digested4 ,the more thorough the conversion of the starch1 the more easily and perfectly the system will manage it1 for the change of starch into dextrine1 by the action of heat1 is simply doing outside of the body that which takes place in it in the ordinary course of digestion1 by the action of the digestive fluids4 ,therefore1 when this is accomplished by artificial means1 nature is spared so much energy4 ,,buttered ,,water ,,toast ,toast four thin slices of bread4 ,put into a shallow pan a pint of water with half a teaspoon of salt4 ,dip each slice quickly into the water1 place it in a covered dish1 and spread it with butter1 piling one slice above another4 ,do not let the bread soak in the water4 ,endeavor to keep a suggestion of crispness in it1 for sloppy1 sodden toast is not nice4 ,serve it very hot1 with apple sauce1 sweet baked apples1 or tart jelly4 ,water toast is really delicious if care is taken to have it hot4 ,it will be eaten with relish much longer than that made with milk4 ,,milk ,,toast ,put a cup of rich milk into a saucepan1 and place it on the stove4 ,while it is heating1 toast three slices of bread a delicate brown4 ,put them one at a time into a covered dish1 and when the milk is boiling hot season it with a saltspoon of salt and pour it over the bread4 ,a little butter may be spread upon each slice before the milk is poured over1 but it is a more delicate dish without it4 ,,cream ,,toast #a ,pint of milk4 #a ,tablespoon of flour4 #a ,tablespoon of butter4 #a ,saltspoon of salt4 #d ,large or #f small slices of bread4 ,make a white sauce with the milk1 flour1 and butter according to the following directions4 ,pour the milk into a saucepan1 and set it on the fire to heat4 ,put the butter and flour together in another saucepan1 place it on the fire1 and stir gently until the butter melts2 let them bubble together two or three minutes4 ,the high temperature which the butter quickly attains will thoroughly cook the flour in a short time4 ,then pour in a little of the milk1 and stir until the two are mixed2 add a little more milk1 and stir again until it bubbles2 if at this point the mixture does not seem smooth1 lift it from the fire1 and beat it until it is waxy and perfectly free from lumps4 ,then add more milk1 stir again1 and so continue until all the milk is in4 ,let it simmer slowly until the toast is ready1 which should be made according to the rule for dry toast4 ,then soak the slices in boiling salted milk 7four if from a large1 and six if from a small loaf of bread71 arrange them in a covered dish1 and pour the cream1 salted1 between and over them4 ,irregular pieces and odds and ends of bread may be used instead of whole slices1 and are very nice toasted in a tin pan in the oven4 ,one precaution is necessary in making this dish2 that is1 to soak the bread thoroughly in the boiling milk1 for the sauce or cream is too thick to soften it4 ,on account of the high temperature to which the butter rises1 the starch is more perfectly cooked in it than if the flour were mixed with cold water and poured into the boiling milk1 as is sometimes done4 ,,french ,,or ,,egg ,,toast #a ,egg4 #a ,cup of milk or cream4 #a ,saltspoon of salt4 #c ,slices of bread4 ,break the egg on a plate1 and beat it with a fork for a minute1 or until the viscousness is destroyed4 ,then mix in the milk and salt4 ,in this mixture soak the slices of bread until they are soft1 lay them in a buttered omelet-pan1 and fry them slowly until a golden brown4 ,then place a bit of butter on the upper side of each slice1 turn and brown that side4 ,spread a little butter1 powdered cinnamon1 and sugar on each slice and arrange them one above another in a covered dish4 ,serve very hot4 ,,croutons ,crouton is a ,french word which in ,english means crust4 ,the term was first applied to the paste of sawdust1 flour1 and water in which the peasants of southern ,france used long ago to inclose their pieces of meat before roasting4 ,after the meat was done the crust was broken open and thrown away4 ,the word with us is applied to little cubes of buttered bread which have been browned in the oven4 ,they are used in soups and stews1 sprinkled in just before serving4 ,to ,make ,croutons4 ,butter a slice of evenly cut bread4 ,divide it into cubes that will be one third of an inch on a side4 ,this will necessitate cutting the slice of bread exactly a third of an inch thick4 ,place these little cubes on a tin plate1 or shallow dish1 and put the dish on the grate in a moderate oven for fifteen minutes4 ,when done they should be light golden brown throughout1 crisp and brittle4 ,sometimes cubes of bread are fried in fat to resemble croutons1 but unless done by a skilful hand they are usually soaked with fat4 ,even at the best they lack the delicate flavor of those which are buttered1 and browned in an oven4 ,,sippets ,sippets are evenly cut oblongs of bread delicately toasted4 ,they may be served as dry toast1 or with broiled birds or broiled oysters4 ,they are also nice for a lunch with a cup of tea or cocoa4 ,to ,make ,sippets4 ,cut thin slices of bread1 and from them make oblongs one inch wide by four inches long4 ,toast carefully so that they will not break1 and pile on a small bread-plate if they are to be served dry4 ,,vermicelli ,,toast ,prepare a cream toast according to the rule on page #acj1 except arrange the slices on a platter and pour the sauce evenly over them4 ,press through a coarse wire strainer enough hard-boiled yolk of egg to lightly cover it4 ,it will fall in irregular1 broken1 crinkled threads1 somewhat resembling vermicelli1 hence the name4 ,,soups ,,oyster ,,soup #a ,cup of fresh oysters4 #a ,cup of milk4 #a ,saltspoon of salt4 #b ,tablespoons of rolled cracker-crumbs4 ,a sprinkle of pepper4 ,teaspoon of butter4 ,put the milk with the cracker-crumbs into a saucepan on the stove2 while it is heating pick over the oysters on a plate1 and remove any bits of shell that may be among them4 ,have a hot omelet-pan ready to receive them1 and when the milk reaches the boiling-point1 put the oysters into the omelet-pan4 ,stir and turn them until they become plump1 or while about sixty can be slowly counted2 then drop the oysters into the boiling milk1 take it immediately from the fire1 add the salt1 pepper1 and butter1 and serve at once4 ,the point which requires the most attention is the cooking of the oysters in the omelet-pan4 ,do not let them cook quite enough1 as the milk has sufficient heat to finish them4 ,if too long exposed to the heat1 the albuminous juice becomes over-cooked1 and the oysters consequently tough and leathery4 ,for thickening oyster soup1 two tablespoons of white sauce may be substituted for the cracker-crumbs4 ,,chicken ,,soup ,thoroughly clean a good fowl4 ,separate it at the joints and cut it into small pieces4 ,put the meat into a saucepan with three pints of water1 and stew it for two and one half or three hours1 or until it becomes very tender4 ,then take out the meat1 let the liquor continue to boil1 and to it add one tablespoon of rice1 one tablespoon of finely cut onion which has been fried with a bit of butter until soft1 but not brown1 and three peppercorns4 ,cut the nicer portions of the meat into small pieces1 after removing all the skin1 gristle1 and bone4 ,put these pieces1 with one teaspoon of salt1 into the soup1 and let all simmer until the rice is very soft4 ,then take out the peppercorns4 ,a very little white pepper and a little celery-salt or curry-powder may be added4 ,serve hot with croutons4 ,if the water boils away during the cooking1 which it will do unless the simmering is very gentle1 restore the quantity4 ,,mock-,,bisque ,,soup #a ,pint of tomatoes1 measured after they have been stewed and strained4 #a ,pint of white sauce4 #a ,teaspoon of salt4 ,saltspoon of pepper4 ,saltspoon of soda4 ,although mock-bisque soup is better made with fresh tomatoes1 the canned fruit may be used1 with the precaution that it be allowed to stew only just long enough to soften it through1 for long boiling develops in it a very strong acid4 ,when the tomatoes are soft1 strain them through a soup-strainer1 or other coarse wire strainer1 until there is nothing left but the seeds4 ,measure a pint of the liquid1 add the soda1 salt1 and pepper1 and set it on the stove to heat slowly4 ,meanwhile make a white sauce with one tablespoon of butter1 one of flour1 and a pint of milk1 according to the rule on page #acj4 ,add this sauce to the tomato1 strain all into a double boiler1 return to the fire1 and serve as soon as it becomes steaming hot4 ,if fresh tomatoes can be obtained1 wash and wipe them1 cut out the green part near the stem1 divide them into small pieces without taking off the skins1 and stew without water until the fruit is just soft enough to mash4 ,if the tomatoes are fully ripe and carefully cooked1 they will not require the soda1 but when soda is necessary1 fresh tomatoes need only half the amount used for canned fruit4 ,this is an appetizing and delicate soup1 and may be freely used by most invalids4 ,,potato ,,soup #c ,medium-sized potatoes4 #a ,teaspoon of chopped onion4 #b ,saltspoons of celery-salt1 or #c stalks of celery4 #a ,teaspoon of salt4 ,a little white pepper4 ,a speck of cayenne4 #a ,teaspoon of flour4 #b ,teaspoons of butter4 #a ,pint of milk4 ,pare and boil the potatoes4 ,cook the onion and celery in the milk1 with which make a white sauce with the flour and butter4 ,when the potatoes are done1 drain off the water and dry them over the fire by moving the pan back and forth on the stove to keep them from sticking4 ,then1 without removing the pan from the fire1 mash them thoroughly with a potato-masher1 and put in the sauce1 pepper1 cayenne1 and salt2 strain all through a soup-strainer1 and if the consistency be not perfectly smooth and even1 strain it again4 ,put it into a double boiler1 set back on the stove1 and when hot it is ready to serve4 ,if the soup seems very thick1 add a little more milk1 for some potatoes are drier than others1 and will consequently absorb more moisture4 ,it should be like a thin pure4 ,this soup may be varied by using a quart instead of a pint of milk1 and the whites of two eggs well beaten1 the latter to be added just two minutes before it is removed from the fire1 which will be sufficient time for the egg to cook4 ,care should be taken not to allow the egg to harden1 or the soup will have a curdled appearance4 ,,cream-,,of-,,celery ,,soup #a ,head of celery4 #a ,pint of water4 #a ,pint of milk4 #a ,tablespoon of butter4 #a ,tablespoon of flour4 ,teaspoon of salt4 ,saltspoon of white pepper4 ,wash and scrape the celery1 cut it into half-inch pieces1 put it into the pint of boiling water1 and cook until it is very soft4 ,when done mash it in the water in which it was boiled1 and add the salt and pepper4 ,cook the onion in the milk1 and with it make a white sauce with the butter and flour2 add this to the celery1 and strain it through a soup-strainer1 pressing and mashing with the back of a spoon until all but a few tough fibers of the celery are squeezed through4 ,return the soup1 in a double boiler1 to the fire1 and heat it until it is steaming1 when it is ready to serve4 ,by substituting chicken broth for water1 and using celery-salt instead of fresh celery when it is not in season1 a very acceptable variation of this soup may be made4 ,,cream-,,of-,,rice ,,soup ,cup of rice4 #a ,pint of chicken broth or stock4 #a ,pint of sweet cream4 #a ,teaspoon of chopped onion4 #a ,stalk of celery4 #c ,saltspoons of salt4 ,a little white pepper4 ,saltspoon of curry-powder4 ,pick over and wash the rice1 and put it into the chicken broth in a saucepan to cook4 ,simmer it slowly until the rice is very soft4 ,it will require two hours' cooking to accomplish this4 ,half an hour before the rice is done put the cream into a saucepan with the onion1 celery1 pepper1 and curry1 and let them simmer slowly for twenty minutes2 then pour the mixture into the rice2 press all through a soup-strainer2 add the salt1 and set it back on the stove to heat to the boiling-point4 ,it should be a rather thin soup1 not a pure4 ,should the broth boil away while the rice is cooking1 or should the soup be too thick1 add more broth1 or some water4 ,,queen ,,victoria',s ,,favorite ,,soup #a ,cup of chopped chicken meat4 #a ,pint of strong chicken broth4 #a ,pint of sweet cream4 ,cup of cracker- or bread-crumbs4 #c ,yolks of eggs4 #a ,teaspoon of salt4 ,saltspoon of pepper4 ,the chicken may be obtained from what remains of a roast1 in which case the bones1 skin1 tendons1 and all the scraps left should be boiled for the broth4 ,it is better1 however1 to use a fowl which has been cooked on purpose1 as the broth from such a one is of finer flavor4 ,soak the cracker-crumbs in a little of the cream4 ,break three eggs1 separate the whites from the yolks1 and carefully drop the yolks into hot water2 boil them until they are hard4 ,chop the chicken in a chopping-tray until it is as fine as meal1 previously having removed everything except the clear meat2 mix the soaked cracker with it2 press the hard egg-yolks through a coarse wire strainer and put them in1 and also the salt1 pepper1 and broth4 ,then strain the whole through a colander1 adding the cream a little at a time1 and pressing through all of the meat4 ,boil it for five minutes in a saucepan1 or cook it in a double boiler for half an hour4 ,this makes a delicious soup4 ,,chicken-,,tapioca ,,soup #b ,tablespoons of tapioca4 ,cup of cold water4 #a ,pint of strong chicken broth or white stock4 #a ,pint of milk4 #a ,stalk of celery1 or some celery-salt4 #a ,tablespoon of chopped onion4 ,square inch of mace4 #a ,scant teaspoon of salt4 ,saltspoon of white pepper4 ,teaspoon of butter4 ,the broth for this dish may be made by boiling the bones of a roast with the left-over pieces of meat1 and then reducing the liquor until it is strong enough4 ,put the tapioca to soak in the cold water1 overnight if it be the common1 coarse kind1 but if pearl or granulated tapioca is used1 twenty minutes will do4 ,then add the chicken stock1 and simmer it until the tapioca is completely softened4 ,it will require two or three hours4 ,about half an hour before the tapioca will be done1 put the milk1 celery1 onion1 and mace into a saucepan to cook1 and as soon as the tapioca becomes soft pour it in2 remove from the fire1 and strain the whole through a wire strainer1 forcing through with a spoon all the grains of tapioca4 ,then add the salt1 pepper1 and butter2 set it back on the stove1 and heat it just to the boiling-point1 when it is ready to serve4 ,,beef-,,tapioca ,,soup ,cup of granulated tapioca4 #a ,cups of water4 #a ,pint of strong beef broth4 ,teaspoon of salt4 ,teaspoon of mixed sweet herbs4 #a ,teaspoon of minced onion4 ,a little black pepper4 ,soak the tapioca for twenty minutes in a half cup of cold water1 then set it to cook in a double boiler with the rest of the water 7one cupful74 ,when the grains become soft and begin to look transparent1 put in all the other ingredients and cook until the tapioca is completely dissolved4 ,this will require two or three hours4 ,strain it1 and return it to the fire to boil for five minutes1 when it is ready to serve4 ,this soup may be made with the ordinary stock from a stock-kettle4 ,a little chicken broth is an improving addition1 and really makes a most savory soup4 ,,chicken ,,panada ,a panada is a dish the foundation of which is bread4 ,for chicken panada there will be needed3 #a ,cup of chicken meat4 ,cup of bread soaked in milk4 #a ,pint of chicken liquor or broth4 ,teaspoon of salt4 ,saltspoon of pepper4 ,the chicken may be obtained from a cold roast1 the bones1 gristle1 and tendons of which should be boiled for the broth1 or a fowl may be used on purpose for it4 ,put the bread-crumbs to soak in enough milk to cover them4 ,cut the chicken into small pieces1 leaving out everything which is not clear meat1 and chop it in a chopping-tray until it is very fine4 ,press the bread-crumbs through a coarse wire strainer into it1 pour in the broth 7from which the fat has been removed by skimming with a spoon71 and add the pepper and salt4 ,boil for one minute4 ,the panada should be about the consistency of thick gruel4 ,it may be varied by seasoning it with either celery-salt or curry-powder4 ,two tablespoons of sweet cream is also a desirable addition4 ,,consomm #c ,quarts of cold water4 of a good fowl4 #b ,pounds of lean beef1 or #b pounds of beef and bone4 ,pound of lean ham4 #a ,tablespoon of chopped carrot4 #a ,tablespoon of chopped turnip4 #a ,teaspoon of minced onion4 #a ,tablespoon of celery4 #c ,cloves4 #c ,peppercorns4 #a ,tablespoon of mixed sweet herbs4 ,wipe but do not wash the beef1 unless1 of course1 it is very dirty4 ,cut it into small slices1 and fry it in a hot frying-pan to brown it and to develop the flavor of the meat4 ,then divide the slices into small pieces1 so as to expose as large a surface as possible to the action of the water4 ,put it1 with the chicken 7after it has been cleaned and cut into small pieces71 into a porcelain-lined or granite-ware soup-digester1 with the piece of ham and three quarts of cold water4 ,let it slowly reach the boiling-point1 and simmer it gently for six hours4 ,boiling briskly dissipates the flavors by separating certain subtle substances which are perceptible to the sense of smell1 and if they are in the air they cannot also be in the broth4 ,when it has been cooking for three hours1 fry the carrot1 turnip1 and onion together in a little butter until they are brown1 and put them with the cloves1 sweet herbs1 peppercorns1 and celery into the soup4 ,if these are cooked with the meat from the beginning1 the flavor is not so good4 ,at the end of the six hours1 when the meat is in rags1 strain the liquid into a china bowl1 and set it away to cool until all the fat rises and forms in a cake on the top4 ,it is a good plan to cool it overnight when there is plenty of time4 ,every particle of fat must be removed1 and it is not possible to do this unless the soup is cooled4 ,to clear consomm return it to the fire1 and as soon as it becomes liquid break into it two eggs1 and stir slowly until the soup begins to steam and the albumen of the eggs is coagulated4 ,the coagulum will entangle all the insoluble matter2 then strain the liquid through a napkin1 salt it1 and heat it just to the boiling-point1 when it is ready to serve4 ,it should be perfectly clear1 and of a golden-brown color like sherry wine4 ,if the color is not dark enough1 a little caramel 7burnt sugar7 may be added4 ,the above quantity of meats and flavoring should give a quart of consomm4 ,,bouillon ,make a plain beef broth according to the rule on page #gh4 ,to a quart of this add a pinch each of thyme1 sage1 sweet marjoram1 and mint 7or enough to make in all what will fill a teaspoon71 and a teaspoon each of chopped onion and carrot4 ,boil all together until the broth is reduced to one pint4 ,strain1 season with salt and pepper1 and serve very hot in covered cups4 ,,apple ,,soup #b ,cups of apple4 #b ,cups of water4 #b ,teaspoons of corn-starch4 #a ,tablespoons of sugar4 #a ,saltspoon of cinnamon4 ,a bit of salt4 ,stew the apple in the water until it is very soft4 ,then mix together into a smooth paste the corn-starch1 sugar1 salt1 and cinnamon with a little cold water4 ,pour this into the apple1 and boil for five minutes4 ,strain it into a soup-tureen1 and keep hot until ready to serve4 ,this is very good eaten with hot buttered sippets4 ,,oysters ,oysters are a highly prized food1 though why it is difficult to say1 as they are neither very easy of digestion nor very nutritious4 ,but they possess a delicate insinuating flavor that is generally acceptable to most palates1 and probably are really valuable for the salts which they contain4 ,the composition of oysters 7,payen's analysis7 is as follows3 ,nitrogenous matter #ad4jaj ,fat #a4eae ,saline substances #b4fie ,water #hj4che ,non-nitrogenous matter and waste #a4cie -------- ,total #ajj4jjj ,according to ,professor ,mott's ,chart of the ,composition1 ,digestibility1 and ,nutritive ,value of ,foods1 from actual experiment the time required for the digestion of oysters is as follows3 ,hours4 ,minutes4 ,raw oysters #b #ee ,roasted oysters #c #ae ,stewed oysters #c #cj ,this shows that they require a longer time than do most kinds of fish1 venison1 beefsteak1 tripe1 soused pig's feet1 eggs1 and roast beef1 all of which are digested in varying times less than those mentioned4 ,oysters are found in greatest perfection in the ,eastern ,states1 and in the cooler waters of the western ,atlantic4 ,the choicest varieties in the world come from the shores of ,long ,island1 and from the ,providence ,river4 ,chesapeake ,bay is noted for the abundance of its oysters4 ,oysters are in season from ,september to ,may2 during the rest of the year they are insipid and unfit for food1 although they are sometimes used4 ,convalescents often begin with fresh1 sound oysters1 before they venture to try other kinds of solid animal food4 ,oysters may be used in a variety of ways1 but served raw and broiled slightly in the shells are perhaps the two most desirable ways with which to begin4 ,afterward stews and soups are recommended on account of their liquid form and warmth1 warm foods being always so much more desirable than cold4 ,there are some points to be carefully observed in preparing oysters for the sick4 7#a7 ,make every effort to have the oysters alive when used4 ,if this is impossible1 buy salt-water oysters as fresh as they can be obtained of a reliable dealer4 ,many serious cases of illness1 and even death1 have been caused by eating oysters so long dead that poisonous substances had formed in them4 7#b7 ,remember that oysters contain an albuminous juice which increases in hardness with an increase of temperature1 just as the albumen of an egg does4 ,when oysters are cooked with reference to this juice alone1 they are also cooked in the best possible manner with reference to their other ingredients2 therefore subject them to a low temperature1 and for a short time1 bearing in mind that #afj ,fahr4 is the cooking temperature of albumen4 ,,raw ,,oysters ,wash and scrub the shells well under a stream of water1 with a vegetable brush4 ,with a hammer break the thin edges of the shell so that a knife may be inserted to sever the muscle which holds the two parts of the shell together2 when this is cut remove the upper half1 and wipe the edges free from any grains of sand4 ,then sever the muscle which joins the oyster to the other half1 so that it may be easily lifted out1 without the necessity of cutting4 ,arrange them on an oyster-plate1 and serve with salt1 black pepper1 and lemon-juice4 ,a half or a quarter of a lemon may be placed in the center of the plate1 which usually has a groove on purpose for it4 ,,oysters ,,roasted ,,in ,,the ,,shell ,wash the shells very carefully with a brush4 ,put them in a wire broiler over glowing coals1 the round side of the shell down so as to hold the juice4 ,cook them quickly1 turning once or twice until the shells open4 ,they may also be done in a hot oven4 ,when done1 remove the upper half of the shell2 season them quickly with salt1 pepper1 and a tiny bit of butter1 and vinegar1 if liked1 and serve them while they are very hot4 ,the true oyster flavor is delightfully developed by preparing in this way4 ,they may also be served with melted butter1 seasoned with salt1 pepper1 and lemon-juice4 ,,oyster ,,soup ,see recipe under ,soups1 on page #acd4 ,,oyster ,,stew #a ,cup of oysters4 #a ,cup of rich milk4 #b ,saltspoons of salt4 ,a little white pepper4 ,teaspoon of butter4 ,set the milk in a saucepan on the fire to heat4 ,prepare the oysters by pouring over them a cup of cold water to wash them1 from which lift them out with a fork1 and search for bits of shell which sometimes adhere when they are opened4 ,then lay them on a napkin or a piece of clean cloth1 to drain off as much as possible of the water4 ,unless oysters are just taken from the shells1 the liquor is not of much value4 ,just as the milk reaches the boiling-point1 put the oysters into an omelet-pan1 which has been previously set on the stove to heat1 and cook them for a minute1 or until they become plump1 turning them every ten seconds with a fork4 ,the moment the edges or frills begin to curl1 drop them into the milk and remove it immediately from the fire4 ,now add the seasoning and butter1 and the stew is ready to serve--which should be done as soon as possible4 ,oyster stew may also be made by preparing the oysters as above and then dropping them into boiling-hot milk1 which should remain for one or two minutes on the fire before removal4 ,,creamed ,,oysters ,clean a pint of oysters according to the directions in the previous rule4 ,after drying them on a napkin1 spread them on a plate and season them with salt1 pepper1 and a suspicion of cayenne4 ,make a rich cream sauce with one pint of cream1 one tablespoon of butter1 and two tablespoons of flour4 ,when the sauce is cooked1 roll into it the seasoned oysters1 put them in individual scallop-dishes1 or a dish such as might be used for scalloped oysters1 or any shallow baking-dish that is good enough to serve2 then bake them in a hot oven1 on the grate1 for ten minutes if in small dishes1 or for fifteen if in a single large one4 ,this gives time enough for the oysters to become cooked but not hardened4 ,the mixing of the oysters and sauce should be done quickly1 so that the sauce may not become cold before they are put into the oven2 for if there is much delay1 it will take longer to cook them than the time given4 ,this is a good way to cook oysters for the sick1 for the sauce made according to the rule for such sauces 7page #acj7 is easily digested1 nutritious1 and of good flavor4 ,,broiled ,,oysters ,select large oysters4 ,drain them on a cloth or napkin1 turning them from one side to the other1 to make them as dry as possible4 ,meanwhile soften some butter1 and season some cracker-crumbs with salt and pepper4 ,then1 holding each oyster on a fork1 dip it into the crumbs1 then into the melted butter1 and again into the crumbs4 ,arrange them in an oyster-broiler 7which differs from ordinary broilers by having the wires closer together71 and broil over a hot fire for about two minutes1 turning the broiler every few seconds4 ,they should not be shriveled1 but plump1 soft1 tender1 and juicy4 ,the salt and pepper in the crumbs will sufficiently season them4 ,,fancy ,,roast ,,or ,,pan-,,broiled ,,oysters ,eight oysters will be enough for one person4 ,drain the oysters on a cloth or napkin1 making them as free from moisture as possible4 ,heat an omelet-pan1 with a small piece of butter in it1 very hot2 then drop the oysters one by one into the pan1 turning each before the next is put in4 ,one should work quickly1 otherwise the first will be overdone before the last is put in4 ,when the pan is full1 shake it a moment1 lift it from the fire1 and turn the oysters quickly into a square covered dish1 with toast-points in the corners4 ,season them with salt1 pepper1 and a bit of butter1 and serve them as quickly as convenient4 ,each oyster should be cooked so quickly that its juices are shut into itself and do not ooze out into the pan4 ,there is usually a very little juice with the butter1 but if it is considerable1 one may know that the oysters have not been cooked in a sufficiently high temperature4 ,oysters are very nice done in this way1 but it takes a skilful worker to do them without letting the juice ooze out1 or1 on the other hand1 over-cooking them4 ,the toast-points are made by cutting small squares of bread diagonally across4 ,,oyster ,,broth ,chop a dozen oysters in a chopping-tray until they are quite fine4 ,turn them into a small saucepan with a cup of cold water1 and let them slowly approach the boiling-point1 and then simmer them for five minutes1 the object being to get as much as possible of the flavor of the oysters into the water4 ,then strain out the oysters1 season the liquor with a bit of salt1 and serve4 ,a broth with milk may be made by putting in less water1 and adding milk three or four minutes before the broth is taken from the fire4 ,,oysters ,,cooked ,,in ,a ,,chafing-,,dish ,chafing-dishes are generally made of silver1 and are much used just at present for cooking oysters at the table4 ,a chafing-dish consists of a covered dish resting in a frame1 and heated from below with an alcohol lamp4 ,it is brought to the table with the lamp lighted and the raw oysters ready to be cooked4 ,some member of the family takes it in charge1 and the result is a much more satisfactory dish than could be otherwise obtained1 for it requires intelligence and a cultivated taste to cook and season these delicious bivalves4 ,uses of the ,chafing-dish4 ,it may be used for broth1 stew1 soup1 and fancy roast1 the treatment being exactly the same as with a saucepan or an omelet-pan on a stove4 ,,eggs ,eggs1 next to milk1 are the most valuable form of food for those who are very ill4 ,they contain in excellent proportion most of the elements necessary to nourish the body2 but being a concentrated form of food1 it is well to associate with them milk or some other liquid1 and such starchy foods as bread1 potatoes1 etc4 ,according to ,lawes and ,gilbert the composition of egg is as follows3 ,,shell ,carbonate of lime #aj4jj ,nitrogenous matter #af4jj ,fatty matter #cj4gj ,,yolk ,saline matter #a4cj ,water #eb4jj ------- ,total #ajj4jj ,nitrogenous matter #bj4dj ,,white ,saline matter #a4fj ,water #gh4jj ------- ,total #ajj4jj ,a large proportion of both yolk and white is albumen4#ce ,it has been found by experiment 7page #be7 that when white of egg is subjected to a temperature of #acd-adj ,fahr4 little white threads appear in it2 that if the temperature be increased to #afj ,fahr41 the whole mass becomes a white1 but tender1 easily divided substance2 that if the heat be raised to #bjj ,fahr4 it loses its tender1 jelly-like consistency1 and becomes firm and tenacious2 and that with continued rise of temperature the toughness increases until at from #cjj-cej ,fahr4 it becomes so hard that it is used as a cement for marble4 ,from these statements it will at once be inferred that the proper cooking temperature of eggs is not that of boiling water1 but #eb lower4 ,eggs cooked the customary three minutes in boiling water will be overdone in the part nearest the shell1 and not cooked at all in the center of the yolk1 as three minutes is not long enough for the heat to penetrate to that point4 ,the yolk1 though not injurious in this condition1 is not as palatable as when it is cooked4 ,the condition of the white1 however1 is of grave importance1 as even well persons are sometimes made ill by eating it4 ,it is generally agreed that although albumen will coagulate at a temperature somewhat lower than #afj ,fahr41 the degree of firmness obtained by exposing it to this temperature is the most desirable for food4 ,therefore we speak of #afj ,fahr4 as its cooking temperature4 ,an egg cooked ideally would be subjected to that temperature for a sufficient time to allow the heat to penetrate and act upon all portions of it4 ,the time required is half an hour4 ,cooked according to this method1 the white would be opaque and firm1 but tender and delicate1 the yolk not liquid and lukewarm1 but thick and almost firm4 ,the flavor of both is delicious4 ,a knowledge of the proper temperature necessary to bring about this change is absolutely essential to any one who would cook eggs1 and dishes which contain them1 such as creams1 puddings1 etc41 as they should be cooked4 ,a great deal of the philosophy of cooking depends upon this knowledge1 for nearly all kinds of meat1 fish1 oysters1 milk1 and other albuminous foods contain as one of their most valuable nutrients the substance known as albumen4 ,when they are cooked with reference to this alone1 we find that they are also done in the best-known way with reference to their other ingredients4 ,practically with our present kitchen appliances it is exceedingly difficult to maintain for half an hour a steady temperature of #afj1 but excellent results may be obtained by the following method4 ,,soft-,,cooked ,,eggs ,pour enough boiling water into a saucepan to more than cover whatever number of eggs are to be cooked2 then put in the eggs1 and let them stand for ten minutes on the hearth or any place where the water will not lose its warmth too quickly4 ,remember that it is the heat in the water which is to do the cooking4 ,the saucepan should remain uncovered4 ,practically this is an excellent way to do1 for the amount of heat in the water will not fall below #afj ,fahr4 in the ten minutes1 and that time is sufficient for it to penetrate to the center of the egg4 ,moreover1 if the egg be forgotten1 and remains in the water for a longer time1 it will not become hard unless the temperature of the water be raised4 ,theoretically an egg should be cooked at #afj ,fahr41 but practically this would involve a considerable waste of time and necessitate the use of a thermometer4 ,almost the same result is obtained in an easy and convenient way by the above method1 although it is not an exact one4 ,the proportion of boiling water for each egg which will insure cooking in the time given is one pint1 but somewhat less will do if many are to be cooked2 for instance1 eight eggs will do in six pints1 as comparatively less heat is lost in warming the pan4 ,,poached ,,or ,,dropped ,,eggs ,from a thin1 even slice of home-made bread cut out a round piece with a biscuit-cutter2 toast it a delicate brown4 ,pour some boiling water into a small saucepan and salt it1 using a saltspoon of salt to a cup of water2 place it on the stove to boil4 ,break a fresh egg into a cup1 and when the water is boiling slip it gently into the pan4 ,at first the egg will cool the water below the boiling-point1 but should the water again begin to boil1 withdraw the pan to a cooler part of the stove4 ,when the white is firm1 or at the end of about two minutes1 lift out the egg by means of two spoons or a skimmer 7being careful not to break the yolk71 and place it on the round of toast4 ,the egg should not be trimmed4 ,season it with a speck of salt1 a little pepper1 and a bit of butter placed on the middle of the yolk4 ,this is a dainty and easy way of preparing eggs for the sick1 and one is always sure of the condition of the eggs1 which is not the case when they are cooked in the shell4 ,a layer of minced ham or of minced chicken laid on the toast makes a palatable variation4 ,egg-poachers1 or little tin cups with perforated bottoms set in a frame1 may be bought for poaching eggs1 but in those that the author has seen the raw albumen runs into the little holes and makes it difficult to remove the egg after it is done without breaking it4 ,muffin-rings may also be used4 ,,scrambled ,,eggs4 ,no4 #a ,break two eggs into a plate1 and sprinkle on a little pepper and a saltspoon of salt2 beat them with a fork for one minute1 add two tablespoons of milk or1 better1 thin sweet cream2 beat again and pour the mixture into a buttered pan2 stir it gently1 letting it cook slowly for about two minutes1 or until the albumen of the egg is coagulated4 ,it should be soft and tender1 not hardened4 ,serve it on toast1 or in a small1 square covered dish4 ,,scrambled ,,eggs4 ,no4 #b ,beat two eggs1 a saltspoon of salt1 and a sprinkle of white pepper in a bowl with a ,dover egg-beater until quite light2 add two tablespoons of sweet cream or of milk1 and turn the mixture into a double boiler to cook1 stirring it constantly until the albumen is just coagulated4 ,a delicate and easily digested dish is the result4 ,it is a safer way to use the double boiler rather than an omelet-pan4 ,if no double boiler is at hand1 one may be improvised with a bowl or dish set into a kettle of hot water4 ,,omelets ,omelets may be made in a great variety of ways1 the kind depending not upon a difference in mixing the eggs1 but upon the ingredients which are added4 ,spanish omelet is ordinary omelet with onion4 ,truffles1 mushrooms1 chopped oysters1 rum1 and tomato make other varieties4 ,flour should never be used in them1 as it cannot be properly cooked in the short time that should be given to the eggs4 ,if it should happen that an omelet is to be made1 and there is no milk at hand1 water may be substituted1 but an omelet should never be made without one or the other4 ,,creamy ,,omelet ,beat four eggs slightly with a fork until you can take up a spoonful2 add two saltspoons of salt1 half a saltspoon of pepper1 four tablespoons of milk or cream1 and mix well4 ,butter an omelet-pan1 and before the butter browns turn in the mixture4 ,then with the point of a fork pick or lift up the cooked egg from the center1 and let the uncooked egg run under4 ,this leaves the butter on the pan1 and is better than stirring4 ,continue the lifting until the whole is of a soft creamy consistency1 then place it over a hotter part of the fire and brown slightly1 fold and turn out as usual4 7,adapted from ,mrs4 ,d4 ,a4 ,lincoln's ,boston ,cook ,book47 ,for an invalid's use take half the quantities mentioned above--that is1 use two eggs1 two tablespoons of milk or cream1 a saltspoon of salt1 and a bit of pepper2 and instead of having the omelet-pan hot1 have it just warm enough to melt the butter2 otherwise the first layer of egg which is cooked may be overdone and hardened4 ,,foamy ,,omelet ,separate the yolks from the whites of two eggs1 and put them into bowls4 ,to the yolks add a saltspoon of salt and one fourth of a saltspoon of pepper4 ,beat with a ,dover egg-beater until light4 ,then add two tablespoons of milk4 ,beat the whites until stiff1 but not as stiff as possible1 and fold1 not beat them into the yolks1 so that the whole shall be very light and puffy4 ,pour the mixture into a buttered omelet-pan1 and cook slowly until the under side begins to change color and become brown1 or for about two minutes4 ,then put the pan on the grate in the oven for about one minute1 to cook the upper surface4 ,one must endeavor to avoid both over and under cooking4 ,if the omelet is not done enough1 the raw egg will ooze out after it is folded2 on the other hand1 if it is cooked too much1 it will be dry and tough4 ,when it seems to be coagulated on the upper surface1 run a case-knife under it to separate it from the pan1 and fold one half over the other4 ,take the platter which is to receive it in the right hand1 lay it against the edge of the pan1 and tip the omelet out4 ,serve immediately4 ,an omelet is a dainty and delicate way of serving eggs1 and may be well made by any one who will bear in mind that the cooking temperature of albumen is #afj ,fahr41 and that if exposed to a very much higher degree of heat for many minutes1 it will be spoiled1--rendered both unpalatable and indigestible4 ,,omelet ,,with ,,ham4 ,no4 #a ,broil a thin1 small slice of ham until thoroughly well done4 ,lay it between the folds of an omelet4 ,either creamy or foamy omelets may be used4 ,,omelet ,,with ,,ham4 ,no4 #b ,mince a piece of cooked ham until it is fine4 ,stir it into an omelet in the proportion of one teaspoon to an egg1 or it may be sprinkled over the surface just before folding4 ,when seasoned with a little mustard1 it makes a very piquant addition4 ,either creamy or foamy omelets may be used4 ,,omelet ,,with ,,jelly ,spread a tablespoon of grape or currant jelly over the middle of the upper surface of a two-egg omelet just before folding it4 ,,omelet ,,with ,,chicken ,chop fine the cooked white meat of a piece of chicken4 ,season it with salt and pepper1 and sprinkle it over an omelet1 or stir it into the egg before cooking1 in the proportion of one teaspoon to an egg1 as is done with ham4 ,,omelet ,,with ,,tomato ,prepare thin slices of very ripe tomatoes1 by removing the skin and seasoning slightly with salt4 ,lay them on that part of the omelet which is to be the lower half1 and fold2 or the tomato may be tucked into the omelet after folding4 ,,omelet ,,with ,,parsley ,wash some parsley4 ,break off the stems and roll the rest into a little ball2 then1 holding it firmly in the left hand1 cut slices from it1 or chop it on a board4 ,stir it into the omelet mixture before it is cooked1 in the proportion of one teaspoon for each egg4 ,,spanish ,,omelet ,to an omelet mixture add two drops of onion-juice for each egg1 or half a teaspoon of very finely minced onion4 ,,orange ,,omelet ,the thinly grated rind of one orange and three tablespoons of the juice1 three eggs1 and three teaspoons of powdered sugar4 ,beat the yolks1 add the sugar1 rind1 and juice1 fold in the beaten whites1 and cook4 ,fold1 turn out1 sprinkle thickly with powdered sugar1 and score in diagonal lines with a clean red-hot poker4 ,the burnt sugar gives to the omelet a delicious flavor4 ,this is a convenient dessert for an emergency1 and may be prepared in ten minutes if one has the oranges4 7,from ,mrs4 ,d4 ,a4 ,lincoln's ,boston ,cook ,book47 ,,potatoes ,next to wheat flour1 potatoes are our most common form of starch food4 ,the potato is a tuber1 a native of ,america1 and may be said to have been discovered to the civilized world by the ,spaniards1 who found it growing in ,chili and ,peru4 ,thence it was carried to ,spain1 and from there to other parts of ,europe1 some time in the sixteenth century4 ,potatoes were at first used as luxuries1 but are now almost ranked among the necessities of life4 ,the composition of potatoes 7,letherby7 is as follows3 ,water #ge4jj ,starch #ah4hj ,nitrogenous matter #b4jj ,sugar #c4jj ,fat 4#bj ,salts #a4jjcf ,from this we see that starch is the principal nutrient1 therefore potatoes in use for food should be associated with nitrogenous substances1 such as eggs1 meat1 fish1 and milk4 ,the potash salts which potatoes contain are very valuable4 ,according to ,letherby1 an average of thirty-one analyses of the ash of potatoes gave #ei4h per cent4 of potash1 #ai4a per cent4 of phosphoric acid1 the other ingredients being in exceedingly small proportions4 ,these salts are necessary to a healthy condition of the blood4 ,potatoes are a valuable antiscorbutic4 ,according to ,mattieu ,williams1 scurvy prevailed in ,norway to a very serious extent until the introduction of the potato2 and ,lang1 with other good authorities1 testifies that its disappearance is due to the use of potatoes by a people who formerly were insufficiently supplied with salts-giving vegetable food4 ,the salts of the potato are most abundant in or near the skin1 and the decision of the question as to whether potatoes shall be pared or not before cooking is somewhat aided by this fact4 ,for persons who eat but few other fresh vegetables by all means leave the skins on1 but for those who have access to a good kitchen garden and have plenty of other vegetables and fruits from which to get their salts1 it makes no important difference whether the skins are removed4 ,the potato is eminently a starch food1 and this knowledge indicates the method of treatment in cooking4 ,since starch is its principal ingredient 7the amount of nitrogenous matter being very small71 if it is cooked with reference to that alone1 it will be done in the best possible manner4 ,starch1 in order to be rendered most digestible and acceptable to the human system1 must be subjected to a high temperature in the presence of some liquid4 ,at #dja ,fahr4 7see pages #cc and #cd7 it is converted into dextrine4 ,this change1 if not performed outside the body1 will be done in the ordinary processes of digestion after the starch is eaten2 therefore the nearer we approach to it in cooking1 the more perfectly is the food prepared which contains it4 ,usually the first vegetable prescribed by the physician for a sick person who is beginning to use solids1 is a baked potato4 ,a baked potato1 however1 may be no better than a boiled potato unless it is cooked in so high a temperature that the starch is affected4 ,boiled potatoes cannot be subjected to a higher temperature than #bab ,fahr4 ,baked potatoes may be done in such a way that they are but little better than boiled--for instance1 done in a slow oven4 ,on the other hand1 if they are put into a temperature of #chj or #djj ,fahr41 or a hot oven1 they will be done in such a manner that the conversion of starch will in a degree take place1 and they will be consequently both palatable and easily digested4 ,potatoes roasted in hot ashes or embers are delicious1 and for the same reason4 ,but it must not be understood that by cooking potatoes in a high temperature the starch which they contain is all changed into dextrine4 ,this does not usually take place except in slight degree1 but by the high temperature it is better prepared for this change in the processes of digestion4 ,probably what does take place is a sort of hydration of the starch1 resulting in the complete swelling and final bursting of the granules1 with possibly an intermediate change between this and dextrine4 ,just at the moment when potatoes are done they should be immediately taken from the fire and served at once4 ,the potato is capable of being made into a variety of dishes1 and when properly prepared has a delicate flavor which is very acceptable to most people4 ,it is one of the most easily digested forms of starch-containing food4 ,,boiled ,,potatoes ,for boiled potatoes1 if they are to be served whole1 select those of the same shape and size4 ,wash them under a stream of water with a vegetable brush4 ,pare carefully so as not to waste the potato1 and evenly1 that they may look smooth and shapely4 ,cook them in a granite-ware kettle or covered saucepan1 in enough salted boiling water to just cover them4 ,if cold water is used1 there is a greater loss of potash salts by solution1 because of the longer time of exposure to the action of the liquid4 ,the proportion of salt should be one teaspoon to a quart of water4 ,potatoes being already hydrated1 it makes no great difference whether they are put into hot or cold water1 except in the time which will be required to boil them and the slight loss of salts4 ,for medium-sized potatoes from thirty to forty minutes will be necessary after they begin to boil4 ,the moment they feel soft when pierced with a fork they are done4 ,take them at once from the fire1 drain off all the water1 and dry them by gently moving the pan back and forth over the top of the stove for a minute4 ,serve as quickly as possible4 ,unless they are to be eaten at once1 it is better to mash them1 and keep them in the oven until needed4 ,,mashed ,,potatoes ,for mashed potatoes the uneven sizes may be used2 the large ones should be cut into small pieces4 ,prepare according to the foregoing rule1 and when they are cooked and dried1 add salt1 butter1 pepper1 and cream1 in the following proportions3 #a ,pint of potatoes4 #a ,teaspoon of butter4 ,teaspoon of salt4 ,saltspoon of pepper 7white74 #b ,tablespoons of sweet cream or of milk4 ,put into the potatoes the butter1 salt1 and pepper1 and mash them on the stove1 in the dish in which they were boiled1 to keep them hot4 ,use an open wire potato-masher1 and mash quickly so that they may be light and dry1 not gummy4 ,last put in the cream1 mix for a moment1 and serve immediately in a covered vegetable-dish4 ,if it is necessary to keep them for a time1 arrange them like a cake in the dish in which they are to be served1 smooth over the top1 dot it with little bits of butter1 or brush it over with milk or the beaten white of egg1 and brown them a delicate golden color by placing the dish on the grate in the oven4 ,,baked ,,potatoes ,for baked potatoes1 select those which are of uniform size and not very large4 ,scrub them thoroughly in a stream of water from the faucet1 to wash off every particle of sand1 for many like to eat the outside4 ,bake them in a hot oven for from forty-five to fifty minutes4 ,if the potatoes are of medium size1 and do not cook in that time1 it indicates that the oven is not of the proper temperature4 ,baked potatoes1 not being exposed to the solvent action of a liquid1 lose none of their potash salts in cooking1 as boiled potatoes do4 ,the same is true of those roasted1 and of those fried raw in deep fat4 ,,roasted ,,potatoes ,bury medium-sized potatoes in the embers or ashes of an open fire for a half hour or more1 according to their size4 ,at the end of that time dust off the ashes with a brush4 ,burst the shells by squeezing them in the hand1 and serve at once with salt1 and butter or cream4 ,either baked or roasted potatoes are delicious eaten with sweet cream1 salt1 and pepper4 ,,creamed ,,potatoes ,left-over potatoes may be used for this dish1 or potatoes may be boiled on purpose for it4 ,whichever is used1 cut them into half-inch dice1 put them in an omelet-pan1 season them with salt and pepper1 and pour in milk until it is even with the surface of the potato2 then simmer gently until all the milk is absorbed1 or for about half an hour4 ,for every pint of potatoes make a pint of white sauce1 season it with a saltspoon of salt and a teaspoon of chopped parsley1 and pour it over4 ,potatoes are very nice done in this way1 if care is taken in simmering them in the milk4 ,unless this is done according to the rule1 they will have the cold-potato taste1 which is not at all palatable4 ,a little chopped onion may replace the parsley with good effect4 ,,duchess ,,potatoes #a ,pint of potatoes4 #a ,teaspoon of butter4 ,teaspoon of salt4 #a ,egg4 ,teaspoon of white pepper4 ,wash1 pare1 and boil the potatoes4 ,drain out every drop of water1 and dry them in the usual way4 ,when dry and mealy1 put in the butter1 salt1 and pepper1 and mash them thoroughly and quickly4 ,if potatoes are mashed for a long time slowly1 they become waxy1 so endeavor to do it quickly and as lightly as possible4 ,then add the egg1 well beaten1 and the cream2 mix1 and form it into a flat cake 7on a board7 about half an inch thick4 ,cut it into oblongs or squares1 or shape it into rounds or balls1 brush over with the beaten white of egg1 or milk1 and bake in a hot oven until a delicate brown4 ,serve the cakes on a platter as soon as they are done4 ,,meats 7,,broiled7 ,of the different ways of cooking the flesh of animals1 especially for the sick1 broiling is at once the most delicious and the most difficult4 ,the difference between broiled meat and meat cooked in water is that the broiled meat is cooked in its own juices1 while the other is not4 ,the albumen is coagulated in both cases1 and the gelatinous and fibrinous tissues are softened by being heated in a liquid4 ,in broiling or roasting meat the juices are retained1 while in stewing they go more or less into the water1 and the loosening of the fibers and solution of the gelatin and fibrin may be carried further1 on account of the longer exposure to heat and the larger amount of solvent4 ,in broiling1 as the meat is to be cooked in its own juices1 it is evident that these must be retained as completely as possible2 and in order to succeed in this1 we have to struggle with a dry heat1 which may not only cause rapid evaporation1 but may volatilize or decompose some of the flavoring principles4#cg ,we should1 therefore1 endeavor to have such a temperature as shall at first be sufficiently high to quickly coagulate1 even harden1 the albumen in the outside surface1 and thus form a layer or protecting coat over the whole1 and then to so modify and regulate the heat afterward that the interior shall be raised to such a temperature as shall properly cook it without loss of its nutritive properties4 ,the time of exposure will be different for different kinds of meat--beef and mutton requiring a shorter time than lamb1 chicken1 or game4 ,beef and mutton are best when cooked rare2 lamb1 chicken1 and some kinds of game are best when well done4 ,game with white flesh should be well done2 all other kinds1 generally speaking1 may be rare4 ,much of the science of cooking depends upon a knowledge of the effects of heat2 and as many changes in food are due to the dissociation caused by heat1 the degree of change depending upon the temperature1 the value of a sound knowledge of the subject cannot fail to be seen4 ,to illustrate3 aside from the evaporation of juices and coagulation of albumen in a piece of steak1 the chemical separation of its constituents1 especially of the outside shell or sheath1 will vary with the degree of heat in which it is cooked4 ,not only for meats1 but for most animal foods1 a cooking temperature less than #bab but above #afj is most advisable4 ,this applies particularly to milk1 eggs1 oysters1 meats1 and fish4 ,of course in broiling we partially sacrifice the outside by cooking in a high temperature for the sake of preserving the inner portions4 ,,beef ,beef is1 without doubt1 our most valuable kind of meat4 ,it is nutritious1 of excellent flavor1 and comparatively easy of digestion4 ,it contains many of the substances necessary to nourish the body--water1 fat1 albumen1 gelatin1 fibrin1 salts1 and flavoring properties4 ,the direct nutrients which it contains are fat and protein4 ,the quality of beef varies with the age of the animal and the manner in which it has been fattened4 ,it requires a considerable amount of study to be able to select a good roast or steak4 ,if the fat be of light1 golden color1 firm and thick1 and the lean be streaked with fine lines of fat1 it is one indication of a well-nourished animal4 ,a reliable dealer may be of great service in aiding one to distinguish between good and poor qualities4 ,the best portions for steak are from the loin1 top of the round1 and rump4 ,the cut called porterhouse is from near the middle of the loin1 and is the best portion of the animal4 ,it has a rich1 fine flavor1 and contains a section of tenderloin4 ,sirloin steak is from the loin1 and is also very nice4 ,the first and second cuts from the top of the round are excellent1 containing much well-flavored juice4 ,the composition of a round steak free from bones is as follows 7in #ajj parts73 ,protein1 gelatin1 fibrin1 etc4 #bc4jj ,,nutrients ,fats #i4jj ,mineral matters #a4cj ,,water #ff4gj ------- ,total #ajj4jj ,,atwater4 ,the time given below for the digestion of beef is taken from calculations by ,dr4 ,beaumont3 ,hours4 ,minutes4 ,beefsteak broiled #c ,beef1 fresh1 lean1 roasted #c #cj ,beef fried #d ,,value ,,of ,,beef ,as material for muscle #ai ,as heat-giver #ad ,as food for brain and nervous system #b ,water #fe ,,atwater4 ,to ,broil ,steak4 ,select a steak from the loin1 top of the round1 or rump4 ,have it cut an inch and a half 7or1 better1 two inches7 thick4 ,if there is a great deal of fat1 trim off part of it1 and wipe the steak with a clean1 wet cloth4 ,a fire of glowing red coals is necessary to do broiling well4 ,place the steak in a wire broiler1 and put it as near the coals as possible 7one writer says plunge it into the hottest part of the fire71 count ten and turn it1 count again and turn again until it has been turned five or six times so as to quickly cook a thin layer all over the outside1 to shut in the juices of the meat1 and to form a protecting sheath of coagulated albumen over the whole4 ,then lift the broiler away from the coals and do the rest of the process slowly1--that is1 in a lower temperature1 that the heat may have time to penetrate to the center of the piece and raise the juices to a sufficiently high temperature to soften the fibers1 but not so high as to hornify the albumen or char the outside4 ,turn it every half minute until done4 ,if the fat melts and flames1 do not lift up the broiler2 it will do no harm1 and the black deposit which results is only carbon4 ,this carbon is not injurious2 the color is not especially attractive1 but the taste will be good4 ,the cautious cook who does not appreciate this will lift up the broiler1 thus cooling the meat1 and will perhaps blow out the flame1 a proceeding which is open to question as a point of neatness4 ,as coal fires are never twice alike1 and the amount of heat sent out is variable1 it is constantly necessary to judge anew as to where the broiler shall be placed4 ,a certain amount of practice is required to be able to broil with even fair success4 ,when done a steak should be brown on the outside1 pink and juicy inside1 and plump1 not shriveled4 ,steak should be at least an inch thick1 otherwise the proportion of surface exposed to the heat will be so great in proportion to the amount of meat as to cause the loss by evaporation of most of the juice1 thus making the steak tough and dry4 ,from five to seven minutes will be required to cook a steak an inch thick2 if an inch and a half thick1 from eight to ten minutes4 ,serve the steak on a hot platter after having seasoned both sides of it with salt and pepper1 but no butter4 ,if it is desirable to use butter1 serve it with the steak rather than on it4 ,,hamburg ,,steak4 ,no4 #a 7,,scraped ,,beef7 ,cut a piece of tender steak half an inch thick4 ,lay it on a meat-board1 and with a sharp knife scrape off the soft part until there is nothing left but the tough1 stringy fibers4 ,season this pulp with salt and pepper1 make it into little flat1 round cakes half an inch thick1 and broil them two minutes4 ,serve on rounds of buttered toast4 ,this is a safe and dainty way to prepare steak for one who is just beginning to eat meat4 ,when it is not convenient to have glowing coals1 these meat-cakes may be broiled in a very hot omelet-pan4 ,,hamburg ,,steak4 ,no4 #b ,pound a thin piece of beefsteak until the fibers are broken2 season it with salt and pepper1 fold and pound again2 then broil it three or four minutes over a clear hot fire4 ,serve at once4 ,,tenderloin ,,steak ,broil a tenderloin steak1 and at the same time a small piece of round steak1 which usually contains a great deal of well-flavored juice4 ,cut the round steak into small pieces1 and squeeze the juice from it over the tenderloin4 ,tenderloin steak is tender1 but usually neither juicy nor particularly well flavored4 ,by this method one gets a delicious steak4 ,,beefsteak ,,la ,,ma,,tre ,d',h,,tel ,broil a steak1 place it on a platter1 and season it with salt and pepper2 sprinkle it with finely chopped parsley1 drops of lemon-juice1 and some little bits of butter4 ,set it in the oven long enough to soften the butter4 ,a steak done in this way may be made quite attractive by garnishing it with hot mashed and seasoned potatoes which have been squeezed through a potato-strainer4 ,a colander may be used in lieu of a strainer4 ,the potato loses some of its heat in the process1 so care must be taken to have the dish very hot or to place it in the oven until it becomes so4 ,a steak may always be garnished with parsley1 water-cress1 or slices of lemon4 ,,chicken 7,,broiled7 ,for broiling1 select a young chicken--one from three to eight months old4 ,singe it4 ,split it down the back1 and free it from all refuse1 such as pin-feathers1 lungs1 kidneys1 oil-bag1 windpipe1 and crop 7the latter is sometimes left in when the chicken is drawn74 ,wash it quickly in cold water1 fold it in a clean cloth kept for the purpose1 and clap gently between the hands until all the water is absorbed4 ,separate the joints--the lower joint of the leg and the upper joint of the wing--by cutting the flesh on the under side and severing the white tough tendons4 ,soften some butter until it runs1 then dip the chicken into it1 season it with salt and pepper1 dredge with flour1 and broil it in a wire broiler for from fifteen to twenty minutes1 according to the size4 ,the same principle holds in broiling chicken as in steak4 ,the first part of the process should be done in a high temperature to coagulate the juices of the outer layers1 and the last part very slowly4 ,care must be taken that it is thoroughly done at the thick joints of the wing and leg4 ,serve hot4 ,to ,buy a ,chicken4 ,the best chickens have yellow skin1 but one may be deceived if guided by this alone1 for fowls often have yellow skin also4 ,the flexibility of the end of the breast-bone is always a sure means of deciding as to the age of the bird4 ,if it be soft1 easily bent1 and if it feels like cartilage1 the chicken is young4 ,sometimes dealers break the bone for the purpose of deceiving buyers1 but it does not take a great deal of intelligence to decide between a broken bone and one that is easily bent4 ,if the bone be hard and firm1 it is an indication of age4 ,for broiling1 of course1 the chicken should be young1 the flesh of good color and well nourished1 and1 as in the buying of beef1 one may rely upon the judgment of a good dealer4 ,the way in which chickens are fed has much to do with the flavor of the meat4 ,,birds ,various kinds of birds1 such as squab1 partridge1 plover1 snipe1 pheasant1 etc41 are particularly appropriate food for the sick1 partly because we associate them with the dainty things of life1 but more on account of the valuable nutrient properties which they contain4 ,they are especially rich in salts 7particularly the phosphates71 which are so much needed by a system exhausted by disease4 ,birds which feed mostly on grains1 such as the partridge and the pheasant1 will bear transportation1 and will keep1 in cold weather1 a long time4 ,birds with dark flesh1 which live mostly on animal food1 decay quickly4 ,a general rule for the cooking of game is this3 that with white flesh should be well done1 that with dark should be rare1 and usually is only properly cooked when served so1 as in the case of woodcock1 duck1 and snipe4 ,when in ,season4 ,some birds1 such as reed-birds1 partridge1 and plover1 have a season which varies slightly in different parts of the country1 according to the game laws of different ,states4 ,in ,maryland1 the following birds may be found in market according to the time stated3 ,squabs ,all the year4 ,partridge ,november #a--;,december #be4 ,snipe ,september--,december4 ,plover ,september--,november4 ,pheasants ,october--,january4 ,woodcock ,august--,february4 ,rice- or reed-birds ,september--,middle ,october4 ,field-larks ,summer and early autumn4 ,grouse 7prairie-hen7 ,all the year4 ,pigeons ,all the year4 ,the cleansing and preparation of birds is in general carried out in the same manner as with chickens4 ,when there is any variation from this1 it will be mentioned under the rule for each4 ,,squabs ,squabs are young domestic pigeons4 ,the ,philadelphia market supplies nearly all of those used in the eastern part of the ,united ,states4 ,remove the feathers1 and all pin-feathers2 cut off the head and legs1 and split the bird down the back carefully with a sharp knife4 ,lift out carefully the contents of the body1 which are contained in a little sac or delicate membrane2 they should be taken out without breaking4 ,do not forget the windpipe1 crop1 lungs1 and kidneys4 ,wash1 and prepare the squab in the same manner that chicken is done1 except the dipping in butter and dredging with flour2 this may be omitted1 as squabs are generally fat and do not require it4 ,broil from twelve to fifteen minutes1 according to the size of the bird and the intensity of the fire4 ,it should be well done4 ,serve on hot buttered toast4 ,,partridge ,the partridge is a white-fleshed bird4 ,it may be broiled or roasted4 ,to ,broil4 ,follow the same rule as that given for squab1 except dip in melted butter and dredge with flour4 ,to ,roast4 ,prepare in the same manner as for broiling1 except dip in butter and dredge twice4 ,do not forget the salt and pepper4 ,then skewer the body so that it will resemble a whole bird1 and look as if it had not been split down the back4 ,spread a teaspoon of butter on the breast1 and bake it in a hot oven for twenty to thirty minutes4 ,partridge done in this way is delicious1 for the butter enriches the meat1 which is naturally dry4 ,it should be served well done1 not rare1 on hot buttered toast1 with currant jelly4 ,the season for partridges is in most ,states during the last part of the autumn1 and generally the laws in regard to them are rigid4 ,nevertheless1 they can be bought from the middle of ,october until ,may1 or the beginning of warm weather4 ,the partridge is a bird that keeps well1 bears transportation1 and is sent from one part of the country to another1 many coming from the ,west when the season is over in the ,eastern ,states4 ,it is a medium-sized bird1 with mottled brown feathers1 which are black at the ends1 especially those on the back1 and mottled brown and silver-gray on the breast4 ,,snipe ,snipe may be both prepared and cooked as partridges are--that is1 broiled and roasted4 ,the snipe has rich1 dark meat1 and therefore will not need to be dipped in butter for either broiling or roasting4 ,it is about the same size as a squab1 but as it is to be cooked rare 7it is more tender and of nicer flavor so71 ten minutes is sufficient time for broiling1 and from twelve to fifteen minutes for roasting in a hot oven4 ,serve it with currant jelly on hot buttered toast4 ,the snipe has a long bill1 from two to two and a half inches in length4 ,it is about the size of a squab1 with dark1 almost black1 wing-feathers tipped with white1 and the feathers of the back are intermingled with flecks of golden brown4 ,the under sides of the wings are pearl-gray1 and the breast is white4 ,,pheasants ,pheasants may be broiled or roasted4 ,as the meat is dry1 they should be well rubbed with soft butter and dredged with flour4 ,it is a good way1 after putting on the salt and pepper1 to dip the bird into melted butter1 then dredge it with flour1 then lay on soft butter and dredge a second time2 or1 when it is skewered and ready for the oven1 it may be spread thickly over the breast with softened butter4 ,care must be taken that the very thick portion of the breast be cooked through1 as pheasant should be well done1 and from one half to three quarters of an hour will be necessary for this4 ,,woodcock ,the woodcock is about the size of a partridge1 with mottled dark brown and gray feathers1 except on the breast1 where they are a sort of light salmon brown4 ,it has a long slender beak1 somewhat like that of a snipe4 ,prepare woodcock like squab1 only do not cut off the head1 as the brain is considered a dainty by epicures4 ,remove the skin from the head1 and tie or skewer it back against the body4 ,use salt and pepper for seasoning1 but neither flour nor butter1 as the woodcock has dark1 rich flesh4 ,broil from eight to ten minutes4 ,serve rare on toast4 ,,reed-,,birds ,reed-birds are to be prepared after the general rule for dressing birds4 ,although they are sometimes cooked whole1 it is better to draw them4 ,split them down the back1 remove the contents of the body1 and after washing and wiping them1 string three or four on a skewer1 pulling it through their sides1 so that they shall appear whole4 ,roast in a shallow pan in a hot oven1 from eight to ten minutes2 or1 before roasting1 wrap each one in a very thin slice of fat pork and pin it on with a skewer 7wire74 ,broiled4 ,prepare as for roasting1 except peel off the skin1 taking the feathers with it4 ,broil from two to four minutes4 ,serve on toast4 ,it is a good plan to skin all small birds4 ,the reed-bird is the bobolink of ,new ,england1 the reed-bird of ,pennsylvania1 and the rice-bird of the ,carolinas4 ,,grouse ,the grouse or prairie-hen is in season all the year1 but is at its best during the fall and winter4 ,to ,prepare4 ,clean1 wash1 and wipe it4 ,lard the breast1 or fasten to it with slender skewers a thin slice of salt pork4 ,grouse has dry flesh1 consequently it will be improved by rubbing softened butter over it1 as well as by using pork4 ,sprinkle on a little salt1 dredge it with flour1 and cook in a quick oven for thirty minutes4 ,grouse are also very nice potted4 ,after they are made ready for cooking1 fry a little fat pork and some chopped onion together in a large deep spider for a few minutes1 then lay in the grouse1 cover the spider1 and fry until the outside of each bird is somewhat browned1 or for twenty minutes1 slowly4 ,then put them into a granite-ware kettle and stew until tender1 which will take from one to two hours4 ,when they are done1 lift them out1 thicken the liquid slightly with flour1 and season it with salt and pepper for a gravy4 ,serve the grouse on a deep platter with the gravy poured around1 or simply season the liquid and cook tiny dumplings in it1 which may be served around the birds4 ,then thicken the liquid and pour over4 ,the amount of onion to be fried with the pork should not exceed half a teaspoon for each bird1 and of pork the proportion of a cubic inch to a bird is enough4 ,pigeons potted according to these directions for grouse are excellent4 ,,field-,,larks ,field-larks and robins may be prepared and cooked in exactly the same way that reed-birds are done4 ,robins are good in autumn4 ,,venison ,venison is in season during the late autumn and winter4 ,when hung for a proper length of time1 it is the most easily digested of all meats4 ,for this reason it is a favorite with epicures who eat late suppers4 ,according to ,dr4 ,beaumont it is digested in one hour and thirty-five minutes4#ch ,steaks may be taken either from the loin or the round4 ,broil them according to the rule for beefsteak1 and serve very hot with a slice of lemon or a little claret poured over4 ,venison will not please an epicure unless it is hot and rare when served4 ,to accomplish this in a perfectly satisfactory manner1 it has become the fashion in families to have the broiling done on the table1 in a chafing-dish1 each person attending to his own steak1 and cooking it according to his particular fancy4 ,,mutton ,a good piece of meat freed from refuse1--that is1 indigestible portions such as bone1 etc41--if neatly prepared and properly cooked1 is practically entirely digested4 ,if carelessly handled and cooked so that its juices are evaporated1 and its natural flavors undeveloped or destroyed1 there will be more or less waste in the process of digestion4 ,mutton requires more care in cooking than beef1 or1 in other words1 it is more easily spoiled in that process2 but when done with due consideration1 it is a most acceptable meat4 ,a thick1 carefully broiled1 hot1 juicy mutton chop just from the coals is a very delicious morsel4 ,the same piece with the adjectives reversed1--that is1 done without thought1 perhaps raw in the middle1 charred on the outside1 and cold1--is far from being acceptable to even a healthy person4 ,just inside of the outer skin of the sheep there is a thick1 tough membrane enveloping the whole animal2 the peculiar flavor called woolly1 which makes mutton disagreeable to many1 is given to the meat largely by this covering4 ,it is supposed that the oil from the wool strikes through4 ,an important point in the preparation of the meat for cooking is the removal of this skin1 for otherwise the unpleasant taste will be very strong1 and the chop or roast consequently far from as delicate as it might be4 ,the value of mutton as a nutrient is practically the same as that of beef1 as may be seen by comparing the following table with that of beef previously given4 ,as material for muscle #ba ,as heat-giver #ad ,as food for brain and nervous system #b ,water #fc ,,digestibility ,,of ,,mutton ,hours4 ,minutes4 ,broiled #c ,boiled #c ,roasted #c #ae ,,mutton ,,chops ,for the same reason that is given in the rule for beefsteak1 mutton chops should be thick4 ,when the fat is abundant and little lines of fat run through the flesh1 it is an indication of a good quality of meat4 ,to prepare the chops for broiling1 cut away the tough outside skin1 trim off a part of the fat1 but not all1 and any portion of the spinal cord which may be attached4 ,broil in the same manner that steak is done--that is1 close to the glowing coals--for about one minute1 turning often1 and at a distance from them for the rest of the time1 which should be from four to six minutes for a chop an inch thick4 ,mutton1 like beef1 should be served rare4 ,season chops with salt and pepper1 but no butter1 as the meat is rich in fat and does not require it4 ,tomato-sauce is an old-fashioned accompaniment of a chop1 and may or may not be served with it4 ,for breakfast it is better omitted4 ,,chops1 ,,pan-,,broiled ,chops are fairly good pan-broiled4 ,the same principle is to be followed as in cooking over coals--that is1 a high degree of heat at first1 to sear over the outside before the juices escape1 and a low temperature afterward2 therefore heat the pan or spider exceedingly hot 7use no fat71 drop in the chop1 count ten and turn1 count again and turn again for about one minute1 then draw the pan to the side or back of the stove and finish slowly4 ,a chop one inch thick will be perfectly done in from five to seven minutes4 ,if the pan is hot enough at first1 there will be no loss of juice or flavor4 ,season and serve in the same manner as broiled chops4 ,,french ,,chops ,trim a chop until there is nothing left but the round muscle at the thick end1 with a little fat about it4 ,cut away all the meat from the bone1 which will then look like a handle with a neat morsel at one end4 ,broil4 ,,chops ,,in ,,paper ,spread a piece of paper evenly and thickly with butter4 ,lay upon it a nicely trimmed chop1 and double the paper with the edges together4 ,fold and crease these edges on the three sides2 then fold and crease again1 so that the butter cannot run out4 ,these folds should be half an inch wide4 ,it will be necessary to have the sheet of paper 7note-paper or thick brown paper will do7 considerably more than twice as large as the chop4 ,broil over coals1 not too near1 turning often so that the temperature shall not get so high as to ignite the paper4 ,a chop broiled in this way is basted in the butter and its own juices1 and is very delicate4 ,be careful not to let the paper ignite1 and yet do not have it so far from the coals that the meat will not cook4 ,this is best accomplished by holding the broiler near the coals and turning often3 that is1 about once in twenty seconds4 ,there is no danger that the paper will catch fire if the broiler is turned often enough4 ,a chop three quarters of an inch thick will cook in five minutes1 one an inch thick in eight4 ,should the paper catch fire1 it need not destroy the chop4 ,take it out1 put it into a fresh paper1 and try again4 ,the chop should be served very hot1 seasoned with salt and pepper4 ,,lamb ,,chops ,lamb chops are very delicate and tender4 ,they may be known by the lighter color of the flesh as compared with mutton chops1 and by the whiteness of the fat4 ,prepare and broil them in the same way that mutton chops are broiled1 except that they are to be well done instead of rare1 and to accomplish this longer cooking by about three minutes will be required3 for a chop an inch thick1 from eight to ten minutes1 instead of from four to six as for mutton4 ,,stews ,,chicken ,,stew #a ,cup of chicken meat4 #a ,teaspoon of chopped onion4 #b ,tablespoons of white turnip4 #a ,saltspoon of curry-powder4 ,teaspoon of salt4 ,a little white pepper4 #a ,tablespoon of rice4 ,left-over broiled chicken or the cuttings from a cold roast will do for this dish4 ,divide the meat into small pieces1 excluding all skin1 gristle1 tendons1 and bone4 ,boil the bones and scraps1 in water enough to cover them1 for an hour4 ,then strain the liquor1 skim off the fat1 and put into it the chicken1 onion1 turnip 7which should be cut in small cubes71 curry-powder1 salt1 pepper1 and rice4 ,simmer all together for an hour4 ,serve4 ,the vegetables and curry flavor the meat1 and a most easily digested and palatable dish is the result4 ,potatoes may be substituted for the rice1 and celery-salt1 bay-leaves1 or sweet marjoram for the curry4 ,if herbs be used1 tie them in a bag and drop it into the stew1 of course removing it before carrying the dish to the table4 ,the above rule will make enough stew for two persons4 ,by multiplying each item in it1 any amount may be made4 ,,beef ,,stew ,use for beef stew either cold beefsteak1 the portions left from a roast1 or uncooked meat4 #a ,cup of beef cut into small pieces4 #a ,teaspoon of minced onion4 #b ,tablespoons of turnip4 #b ,tablespoons of carrot4 ,teaspoon of salt4 ,cup of cut potatoes4 ,a little black pepper4 ,if beefsteak is selected1 free it from fat1 gristle1 and bone1 and cut it into small pieces4 ,fry the onion1 carrot1 and turnip 7which should be cut into small cubes7 in a little butter1 slowly1 until they are brown4 ,add them to the meat1 cover it with water1 and simmer for one hour4 ,then skim off the fat1 put in the potatoes 7cut in half-inch cubes7 and the salt and pepper4 ,boil for half an hour more4 ,serve in a covered dish with croutons4 ,the vegetables are fried partly to give the desirable brown color to the stew1 and partly because their flavor is finer done that way4 ,a beefsteak stew is a very savory and satisfactory dish4 ,if fresh1 uncooked meat is used1 cut it into small pieces and fry it in a hot buttered pan for a few minutes1 to brown the outside and thus obtain the agreeable flavor that is developed in all meats by a high temperature4 ,simmer two and a half hours before putting in the potatoes4 ,when the left-over portions of a roast are used1 the meat should be freed from all gristle1 bone1 and fat2 these may be boiled separately for additional broth4 ,,mutton ,,stew ,exactly the same rule may be followed for mutton stew as for beef4 ,do not forget to trim the meat carefully4 ,use only clear pieces of the lean4 ,if a roast is used and there are bones1 boil them in water with the scraps for additional broth4 ,mutton stew is good made with pearl-barley instead of potatoes1 in the proportion of one teaspoon of grain to a cup of meat2 it should be put in at the beginning of the cooking4 ,a half teaspoon of chopped parsley is a nice addition1 or a few tablespoons of stewed and strained tomato4 ,,sweetbreads ,sweetbreads are the pancreatic glands of the calf4 ,they are good while the animal lives on milk1 but change their nature when it begins to eat grass and hay1 and are then no longer useful for food4 ,the gland consists of two parts1 the long1 slender portion called the neck sweetbread1 and the round1 thick part known as the heart sweetbread4 ,these are sometimes sold separately1 but they should be together4 ,among epicures sweetbreads are considered a dainty1 and are certainly a most acceptable form of food for the sick4 ,to ,prepare4 ,as soon as sweetbreads come from market1 they should be cleaned and parboiled4 ,cut off any refuse1--such as pipes1 fat1 and all bruised portions1--and wash them quickly in cold water4 ,pour into a saucepan some boiling water1 salt it1 and add a little lemon-juice or vinegar 7not more than a teaspoon to a pint of water72 boil the sweetbreads in this for fifteen minutes if they are to be creamed1 broiled1 or baked1 or again cooked in any way2 but if they are to be served plain with peas1 they should remain on twenty-five or thirty minutes4 ,when done1 drain off the water and set them aside to cool4 ,sweetbreads must always be parboiled as soon as possible after being taken from the animal1 as they decay quickly4 ,sweetbreads may be made white by soaking them in cold water for half an hour2 the flavor1 however1 is said to be injured by so doing4 ,,creamed ,,sweetbreads ,make a cream sauce with a cup of sweet cream1 a tablespoon of flour1 and half a tablespoon of butter4 ,then cut a sweetbread into half-inch cubes1 salt it slightly1 and sprinkle on a little white pepper4 ,mix equal quantities of it and the cream sauce together1 put the mixture into individual porcelain patty-dishes or scallop-dishes1 sprinkle the top with buttered crumbs1 and bake on the grate in a hot oven for ten minutes4 ,this will give sufficient time to finish the cooking of the parboiled sweetbread without hardening it4 ,the sauce may be made quite acceptably with milk1 by using a tablespoon of butter instead of half that quantity4 ,this is a good way to prepare sweetbreads1 and one particularly desirable for the sick4 ,they will be tender and delicate if care is taken not to overcook them in either the boiling or the baking4 ,,fricasseed ,,sweetbreads ,cut a parboiled sweetbread into half-inch cubes4 ,then make a sauce with half a teaspoon of flour1 a teaspoon of butter1 three fourths of a cup of strong chicken broth1 and one fourth of a cup of sweet cream4 ,heat the broth4 ,cook the flour in the butter1 letting the two simmer together until brown1 then add the hot broth1 a little at a time1 stirring constantly1 and last put in the cream4 ,season the sauce with a bit of salt1 a little black pepper1 half a teaspoon of lemon-juice1 and a speck of curry-powder4 ,roll the cut sweetbread into it1 simmer for five minutes1 and serve on sippets1 or on squares of dry toast in a covered dish4 ,the chicken broth may be made by boiling the bones and cuttings of a roast1 and milk may be substituted for the cream4 ,,sweetbreads ,,with ,,peas ,a favorite way of serving sweetbreads is with fresh peas4 ,they should be boiled in salted water and arranged in the middle of a platter with the peas 7cooked and seasoned7 around them4 ,serve them with a cream sauce4 ,or the peas may be piled in the middle of a platter1 the sweetbreads arranged as a border1 and the sauce poured around the whole4 ,sweetbreads larded and baked may also be served in this way4 ,,fish ,fish fresh from the lakes or sea is excellent food4 ,the point of freshness is a very important one1 for all kinds spoil quickly1 and1 unless you can be quite sure how long they have been out of the water1 it is better to find some other food for your invalid4 ,some shell-fish1 such as crabs and lobsters1 are especially dangerous1 and should not be eaten by either sick or well1 unless they are known to be in perfect condition4 ,for the sick they had better not be used at all4 ,the flesh of good fresh fish is firm and hard1 and will rise at once when pressed with the finger4 ,if the eyes be dull or sunken1 the gills pale1 and the flesh soft and flabby1 the fish is not fresh4 7,mrs4 ,lincoln47 ,fish with red blood1 such for instance as salmon1 are highly nutritious but not easily digested1 partly because of the amount of fat distributed through the flesh4 ,herring and mackerel belong to this class4 ,white fish1 such as cod1 haddock1 turbot1 halibut1 and flounder1 contain comparatively little fat1 and that mostly in the liver4 ,they are easy of digestion1 and possess a delicate flavor4 ,when in season and just from their native element1 these fish are delicious1 and make excellent food for the sick1 on account of the ease with which they are digested4 ,to ,prepare4 ,if fish be brought from market with the scales on1 as is usually the case1 it is a very easy matter to remove them4 ,a large sheet of brown paper1 or a newspaper1 and a knife not very sharp1 are all that are necessary4 ,spread the paper on the table1 lay the fish upon it1 and then with the blade of the knife held parallel with the body of the fish1 or nearly so1 not at right angles to it1 push off the scales4 ,they will come off easily1 and will not fly unless you turn the edge of the knife too much4 ,should this happen1 the paper will catch the scales1 and when the fish is finished all the refuse can be rolled up in the paper and burned4 ,after removing the scales1 cut off the head1 fins1 and tail4 ,make a slit on the under side1 and take out the contents of the cavity1 clearing out everything that is not flesh4 ,then wash the fish quickly in a stream of cold water1 wipe it1 and set it in a cool place 7a refrigerator if you have it7 until it is required for cooking4 ,do not lay it directly on ice1 for the juices of the fish are dissolved by the water which is formed as the ice melts1 and its delicate flavor is thus impaired4 ,,when ,,in ,,season ,cod ,all the year4 ,haddock ,all the year4 ,cusk ,winter4 ,halibut ,all the year4 ,flounders ,all the year4 ,salmon ,may to ,september4 ,shad ,spring4 ,bluefish ,june to ,october4 ,whitefish ,winter4 ,swordfish ,july to ,september4 ,smelts ,september to ,march4 ,perch ,spring and summer4 ,mackerel ,april to ,october4 ,oysters ,september to ,may4 ,clams ,all the year4 ,,broiled ,,fish ,small fish1 such as perch1 scrod 7young cod71 etc41 are excellent broiled4 ,after the fish is cleaned1 washed out1 and wiped1 split it lengthwise if it be thick1 sprinkle on salt and pepper1 squeeze over it some drops of lemon-juice1 dip it in melted butter1 and broil over clear coals1 quickly at first and then very slowly1 allowing ten minutes for each inch of thickness4 ,serve with butter cream4 ,to ,make ,butter ,cream4 ,cream some butter in a cup or bowl1 season it with salt1 ,cayenne pepper1 lemon-juice1 and vinegar4 ,a teaspoon of butter is enough for an ordinary small fish such as a perch1 and to season it a speck of cayenne1 a speck of salt1 and a teaspoon of vinegar and lemon-juice 7half of each71 will be good proportions4 ,spread it on the fish1 and let it melt and run over it1 or serve it separately in a little ball on a glass butter-plate4 ,a nice addition to the butter is a little finely minced parsley1 or chopped pickle1 such as cucumbers or olives1 or the three mixed1 if they are at hand4 ,,creamed ,,fish ,to make creamed fish1 any white fish which flakes easily may be used4 ,cusk1 cod1 and haddock are especially recommended4 ,cook the fish fifteen or twenty minutes by gentle boiling4 ,then remove the flesh carefully from the bones1 letting it separate into flakes2 season it with pepper and salt1 and a few drops of lemon-juice sprinkled over4 ,for every pint of prepared fish make a rich cream sauce with four tablespoons of butter1 two of flour1 and a pint of milk in which a small slice of onion has been boiled4 ,pour the sauce over the seasoned fish1 rolling them together gently so that the flakes may not be broken1 arrange on a platter1 sprinkle the top with buttered crumbs1 and bake in a hot oven from twenty minutes to half an hour4 ,a speck of cayenne is a good addition to make to the sauce4 ,this is a delicious and wholesome dish4 ,the butter is so thoroughly incorporated with the flour of the sauce that it becomes one of the few very easily digested forms of cooked fat4 ,,boiled ,,fish ,select any white fish--fresh cod for instance4 ,prepare it according to the directions given for cleaning fish1 put it into a wire vegetable-basket1 drop the basket into a dish of boiling salted water1 and let it simmer for from fifteen minutes to three quarters of an hour according to the size of the fish 7a cod weighing three pounds will require cooking a half hour74 ,do not allow it to boil rapidly at any time1 or it will break4 ,when it is done lift it out of the basket and serve it at once with drawn butter made in the following manner3 ,put two tablespoons of butter and one of flour into a saucepan2 let them simmer together for two minutes 7count the time72 then add1 a little at a time1 a pint of boiling water or of chicken broth1 stirring constantly4 ,this will give a smooth cream-like sauce which will be enough for two pounds of fish4 ,season it with parsley1 grated yolks of hard-boiled eggs1 a few drops of lemon-juice1 a bit each of cayenne and mustard1 and a few drops of onion-juice4 ,,custards1 ,,creams1 ,,puddings1 ,,and ,,blanc-,,mange ,,soft ,,custard 7,,boiled7 ,soft custard is a nutritious dish made of yolk of egg and milk4 ,it is frequently used as a sauce for puddings1 but is very good1 eaten by itself1 for one who is confined to light or liquid diet4 #a ,pint of milk4 ,yolks of two eggs4 #b ,tablespoons of sugar4 #a ,saltspoon of salt4 ,put the milk into a saucepan1 and set it on the stove to boil4 ,beat together the yolks of the eggs1 the salt1 and the sugar1 in a bowl1 and when the milk just reaches the boiling-point1 pour it in slowly1 stirring until all is mixed4 ,return it to the saucepan without delay1 and cook for three minutes1 meanwhile stirring it slowly4 ,carefully endeavor not to either overcook or undercook the custard1 for if it is not cooked enough1 it will have a raw1 unpleasant1 eggy taste1 and if it is cooked too much1 it will have the appearance of being curdled4 ,if there is no unnecessary delay in pouring the milk into the egg so that not much of its heat is lost1 and if it is returned immediately to the fire1 three minutes' exposure to the heat will usually be long enough1 but of course the time will vary according to the condition of the fire and the kind of pan used4 ,when done1 strain it at once into a cool dish1 and flavor it with a teaspoon of vanilla4 ,soft custard may also be flavored with sherry wine1 almond extract1 cinnamon-bark1 caramel1 and nutmeg4 ,it should be of a smooth and even consistency1 and as thick as rich cream4 ,,baked ,,custard 7,,in ,,cups7 #a ,pint of milk4 #b ,eggs4 #a ,saltspoon of salt4 #b ,tablespoons of sugar4 ,square inch of cinnamon-bark4 ,put the cinnamon and milk together in a saucepan1 and set on the stove to heat4 ,break the eggs into a bowl1 add the salt and sugar1 and beat them until well mixed1 but not light4 ,when the milk boils1 pour it on the beaten egg1 stir slowly for a minute to dissolve the sugar1 and then strain it into custard-cups4 ,place the cups in a deep iron baking-pan1 and pour boiling water around1 until it reaches almost to their tops4 ,bake in a hot oven twenty minutes4 ,the blue baking-cups which are small at the bottom and widen toward the top are good ones to use4 ,they bear the fire well1 and are pretty enough to serve4 ,by baking the custards in a dish of boiling water1 the temperature cannot rise higher than #bab ,fahr41 and there is less danger of hardening the albumen in the more exposed portions before the middle is cooked enough1 than if water is not used4 ,the top is sacrificed--somewhat overcooked--for the sake of the pretty brown color which they should always have4 ,custards1 when done1 should be of a perfectly smooth1 even1 velvety consistence throughout1 not curdled or wheyey4 ,to test them after they have been cooking twenty minutes1 dip a pointed knife into water1 and plunge it into the middle of the custard4 ,if it comes out clean1 the custard is done2 if milky1 it is not cooked enough1 and should be put into the oven for five minutes longer4 ,do not try every one unless the cups are of different sizes1 and make a small1 narrow slit1 so that their appearance will not be too much injured4 ,this mixture may also be baked in a pudding-dish4 ,baked custards may be flavored with a variety of substances1 among the best of which are grated nutmeg1 almond extract1 vanilla1 and caramel4 ,to ,make ,caramel4 ,boil together one cup of sugar and one third of a cup of water until the color is a rich reddish brown1 then add one cup of water1 and bottle for use4 ,two tablespoons of this syrup will be required to flavor a pint of custard4 ,,french ,,custard ,make a custard mixture according to the above rule1 omitting the cinnamon4 ,put into the bottom of the custard-cups in which it is to be baked1 a teaspoon of raspberry jam4 ,then with a tunnel pour the custard in slowly4 ,bake twenty minutes4 ,the jam1 if firm1 will not mix with the custard4 ,it imparts a nice flavor to the whole1 and is an interesting dish to many1 who wonder how the jam can be kept from dissolving4 ,,rennet ,,custard ,,or ,,slip ,put into a glass pudding-dish a pint of milk1 a tablespoon of sugar1 and a teaspoon of rennet4 ,stir to dissolve the sugar1 cover it and place it on the stove-hearth1 or any warm place1 to heat sufficiently for the rennet to act upon the casein of the milk--that is1 to about #ih ,fahr4 ,as soon as it is set1 or becomes solid1 remove to a cool place1 so that the separation of the casein shall not go too far and whey appear4 ,when it is cool1 serve it in glass dishes4 ,rennet custard may be flavored with nutmeg grated over the surface1 or by stirring in with the rennet a teaspoon of vanilla1 or of rose-water1 or a tablespoon of wine4 ,when brandy is added1 it is called junket4 ,liquid rennet is an extract of the inner lining of the stomach of the calf4 ,it has the power of freeing the albuminous part of milk from its solution1--in other words1 of coagulating it4 ,rennet custard is not of course strictly a custard2 it is also called slip1 and in ,cape ,cod it bears the graphic name of ,gap-and-swallow4 ,,egg ,,cream #b ,eggs4 #b ,tablespoons of sugar4 ,juice and grated rind of half a lemon4 ,separate the yolks of the eggs from the whites1 and beat them with the sugar in a bowl until both are well mixed4 ,then put in the lemon-juice and rind1 and place the bowl in a dish of boiling water on the fire4 ,stir slowly until the mixture begins to thicken2 then add the beaten whites of the eggs and stir for two minutes1 or until the whole resembles very thick cream2 then remove it from the fire1 pour into a small pudding-dish1 and set it away to cool4 ,serve in small pretty china cups1 or small glass dishes1 for a mid-afternoon lunch or for tea4 ,,velvet ,,cream ,box of gelatine4 ,cup of cold water4 ,cup of sherry wine4 #a ,teaspoon of lemon-juice4 ,cup of sugar4 #a ,cups of creamy milk1 or #a ,cups of sweet cream4 ,soak the gelatine in the cold water in a bowl for half an hour2 then pour in the wine1 and set the bowl in a dish of boiling water on the fire4 ,when the gelatine is dissolved1 put in the lemon-juice and sugar1 stir for a minute to dissolve the sugar1 and then strain it through a fine wire strainer into a granite or other metal pan4 ,set the pan in a dish of ice and water to cool4 ,as soon as it begins to thicken1 or is about the consistency of molasses on a warm day1 turn in the cream and stir regularly and constantly until it begins to thicken4 ,before it is quite as hard as it will become1 turn it into a glass or pretty china dish1 in which it may be served1 and set it away in the refrigerator or back in the dish of ice and water until perfectly firm4 ,serve it in small glass or china dishes1 with sweet cream poured over4 ,this cream should be of a perfectly smooth1 even consistency1 hence the name velvet cream4 ,,coffee ,,cream ,box of gelatine4 ,cup of cold water4 ,cup of strong coffee4 ,cup of sugar4 #a ,cups of sweet cream1 or #a ,cups of creamy milk4 ,soak the gelatine in the cold water for half an hour4 ,then pour on the coffee1 boiling hot1 to dissolve it2 add the sugar1 stir until it is dissolved1 and strain the liquid into a granite pan4 ,set it in iced water to cool2 when it has become so1 and is beginning to thicken1 or is about the consistency of syrup or a little thinner1 pour in the cream2 stir regularly and evenly for about ten minutes1 or until it is thick1 but not hard2 then turn it into a glass dish while it is still slightly soft1 and it will settle into a smooth1 even mass4 ,it may be returned to the iced water1 or put into a refrigerator1 to stiffen4 ,coffee cream is similar to velvet cream and the process is exactly the same for both4 ,they are delicious creams1 very nutritious1 and to be recommended for their excellent nourishing properties and flavors4 ,to ,make the ,coffee4 ,mix two tablespoons of ground fresh ,java1 or ,java and ,mocha coffee mixed1 with a little cold water and raw egg 7either white or yolk7 in a coffee-pot4 ,stir it to thoroughly mix the egg and coffee4 ,pour in a cup of boiling water1 and set it to boil for five minutes4 ,then move the pot to a less hot part of the stove1 where the coffee will barely simmer1 for ten minutes1 when it will be ready for use4 ,,chocolate ,,cream #b ,tablespoons of sugar4 ,ounce 7 square7 of ,baker's chocolate4 #a ,pint of cream4 ,whites of four eggs4 ,cook the sugar1 chocolate1 and cream 7sweet cream or1 if that cannot be had1 rich milk7 together in a double boiler until the chocolate is perfectly dissolved4 ,it will require occasional stirring1 and should be1 when done1 entirely free from specks or flakes of chocolate4 ,then stir in1 pouring slowly1 the well-beaten whites of the eggs while the cream is still on the stove4 ,cook for three minutes1 or until the albumen is coagulated1 but not hardened4 ,it should look creamy and smooth1 not curdled4 ,turn into a pudding-dish and cool4 ,,tapioca ,,cream ,cup of granulated tapioca4 ,cup of cold water4 #a ,pint of milk4 #c ,tablespoons of sugar4 #a ,saltspoon of salt4 #b ,eggs4 ,after the tapioca is picked over and washed1 put it into a double boiler with the cold water1 and let it stand until the water is absorbed4 ,then pour in the pint of milk1 and cook until each grain is transparent and soft4 ,it will take an hour4 ,at this point1 beat the eggs1 sugar1 and salt together until very light1 and pour them slowly into the hot pudding1 at the same time stirring rapidly1 so that the two will be perfectly mixed4 ,after the egg is in1 continue to stir for about three minutes1 or long enough to cook the egg as it is done in soft custard4 ,the pudding should have the appearance of cream1 as the name indicates1 with flecks of tapioca all through it4 ,turn it into a china dish4 ,serve either hot or cold4 ,,rice ,,cream #b ,tablespoons of rice4 #b ,cups of milk4 #a ,saltspoon of salt4 #b ,tablespoons of sugar4 #b ,eggs4 ,cleanse the rice by washing it several times in cold water2 cook it in a double boiler with the milk until the grains will mash4 ,three hours will generally be required to do this4 ,should the milk evaporate1 restore the amount lost4 ,when the rice is perfectly soft1 press it through a coarse soup-strainer or colander into a saucepan1 return it to the fire1 and while it is heating beat the eggs1 sugar1 and salt together until very light4 ,when the rice boils1 pour the egg in rather slowly1 stirring lightly with a spoon for three or four minutes1 or until it coagulates and the whole is like a thick1 soft pudding2 then remove from the fire1 and pour it into a pretty dish4 ,by omitting the yolks and using the whites of the eggs only1 a delicate white cream is obtained4 ,,peach ,,foam 7,,delicious7 ,peel and cut into small pieces three or four choice and very ripe peaches 7,white ,heaths are good71 so that when done there will be a cupful4 ,put them into a bowl1 with half a cup of powdered sugar1 and the white of one egg4 ,beat with a fork for half an hour1 when it will be a thick1 perfectly smooth1 velvety cream1 with a delightful peach flavor1 and may be eaten ad libitum by an invalid4 ,,snow ,,pudding ,box of gelatine4 ,cup of cold water4 #a ,cup of boiling water4 #a ,cup of sugar4 ,cup of lemon-juice4 ,whites of three eggs4#ci ,for the sauce3 ,yolks of two eggs4 #b ,tablespoons of sugar4 ,saltspoon of salt4 #a ,pint of milk4 ,teaspoon of vanilla4 ,divide a box of gelatine into fourths by notching one of the upright edges4 ,cut off one fourth of the box for a measure1 which can afterward be used as a cover4 ,when taking out a fourth1 be sure to pack the measure as closely as it was packed in the box4 ,soak the gelatine in the cold water for half an hour4 ,then pour on the boiling water1 add the sugar and lemon-juice1 stir for a minute1 and strain through a fine wire strainer into a granite pan2 place the pan in iced water to cool4 ,meanwhile beat the eggs as light as possible1 and as soon as the gelatine mixture begins to thicken1 or is about as thick as honey1 turn in the eggs1 and stir slowly and regularly1 with the back of the bowl of the spoon against the bottom of the pan1 until the egg is mixed completely with the gelatine and the whole nearly stiff4 ,just before it becomes firm turn it into a melon-mold1 and return it to the iced water to harden4 ,it should be perfectly white1 literally1 like snow4 ,with the materials for the sauce make a soft custard1 cool it1 and serve with the pudding either in a pitcher1 or poured around it in an ice-cream dish1 or other shallow pudding-dish4 ,,princess ,,pudding ,box of gelatine4 ,cup of cold water4 ,cup of boiling water4 #a ,cup of sugar4 ,cup of white wine 7sherry74 ,juice of one lemon4 ,whites of three eggs4 ,for the sauce3 #a ,pint of milk4 ,yolks of two eggs4 #c ,tablespoons of sugar4 #a ,saltspoon of salt4 #a ,teaspoon of rose-water4 ,the process is exactly the same as for snow pudding1 and it is served in the same manner1 with the soft custard for a sauce4 ,ordinary sherry wine may be used1 although white sherry is better4 ,,corn-,,starch ,,pudding #a ,tablespoons of corn-starch4 #a ,tablespoon of sugar4 #a ,saltspoon of salt4 #b ,tablespoons of cold water4 #a ,pint of milk4 ,put the milk on the stove to heat4 ,mix in a saucepan the corn-starch1 sugar1 and salt with the cold water1 and when the milk has just begun to boil pour it in1 slowly at first1 stirring all the while4 ,the corn-starch should become thick at once1 when it may be poured into a clean double boiler and cooked thirty minutes4 ,the time should be faithfully kept1 as corn-starch is an unpalatable and indigestible substance unless thoroughly cooked4 ,see to it that the water in the under boiler actually boils during the thirty minutes4 ,at the end of that time beat one egg very light1 and stir it in1 pouring slowly1 so that it may be mixed all through the hot pudding and puff it up4 ,then cook for one minute1 turn it into a china pudding-dish1 or into individual molds1 and cool4 ,serve with cream4 ,corn-starch pudding should have a tender consistency and a sweet and wholesome taste4 ,the difficulty with many is that they are not thoroughly cooked1 and are too stiff and hard when cool4 ,when you find this to be the case1 lessen the amount of corn-starch used4 ,the proportion in this recipe may always be relied upon4 ,other similar puddings may be made by substituting in the above recipe arrowroot1 flour1 or farina for the corn-starch4 ,,barley ,,pudding #b ,tablespoons of ,robinson's barley flour4 #a ,tablespoon of sugar4 #a ,saltspoon of salt4 #a ,cup of water 7boiling74 ,cup of rich milk4 ,whites of three eggs4 ,mix the flour1 sugar1 and salt in a saucepan with a little cold water4 ,when smooth and free from lumps pour in the boiling water1 slowly stirring meanwhile to keep it smooth2 then set it on the fire to simmer for ten minutes1 continuing the stirring until it is thick4 ,to prevent burning1 draw the pan to the side of the stove1 unless the fire is very slow1 for barley is a grain which sticks and burns easily4 ,at the end of the ten minutes put in the milk1 and strain all into a clean saucepan1 through a coarse strainer1 to make the consistency even4 ,beat the whites of the eggs until light but not stiff1 and stir1 not beat1 them into the pudding1 making it thoroughly smooth before returning it to the fire4 ,cook for five minutes1 stirring and folding the pudding lightly until the egg is coagulated4 ,then pour it into a china pudding-dish4 ,serve cold with sweet cream4 ,this is good for one who is just beginning to eat solid food4 ,,cream-,,of-,,rice ,,pudding #a ,quart of milk4 ,cup of rice4 #b ,tablespoons of sugar4 #a ,saltspoon of salt4 ,put the milk1 rice1 sugar1 and salt together in a pudding-dish1 stir until the sugar is dissolved1 then place the dish in a pan of water1 and bake in a slow oven for three hours1 cutting in the crust which forms on the top once during the time4 ,should the pudding become dry1 pour over it a little more milk1 but this will not happen unless the fire is too hot4 ,when done it ought to be creamy inside1 with the grains of rice almost dissolved in the milk4 ,the long exposure to heat changes both the sugar and the starch1 and gives them an agreeable flavor4 ,,fruit ,,tapioca ,wash half a cup of tapioca1 put it into a double boiler with a pint of water1 and cook until the grains are soft and transparent4 ,if granulated tapioca is used1 one hour is sufficient time4 ,then add to it half a cup of grape or currant jelly1 and mix until the jelly is dissolved2 turn it into a pudding-dish4 ,serve cold1 with sugar and cream4 ,any well-flavored fruit jelly may be used instead of the grape or currant4 ,,tapioca ,,jelly ,cup of tapioca4 #b ,cups of water4 ,cup of sugar4 ,juice and grated rind of half a lemon4 ,cup of sherry wine1 or ,cup of brandy 7,french74 ,pick over and wash the tapioca4 ,put it into a double boiler with the water1 and cook it for one hour1 or until the grains are transparent and soft4 ,then add to it the sugar1 juice and grated rind of the lemon1 the sherry and the brandy1 mixing them thoroughly4 ,press all through a wire strainer into a glass pudding-dish1 and set it in a cool place to become a jelly4 ,it should be served cold1 and with cream4 ,,orange ,,layers #d ,oranges4 #c ,bananas4 #a ,cup of sugar4 ,cup of water4 #a ,cup of claret wine4 ,peel the oranges1 slice them in thin slices1 and remove the seeds4 ,peel and slice the bananas4 ,arrange both in alternate layers in a glass dish4 ,make a syrup of the sugar and water by boiling them together1 without stirring1 for ten minutes2 then add the wine1 and remove at once from the fire2 cool it1 and pour it over the fruit4 ,in half an hour it will be ready to serve4 ,it will not do to keep this dish long1 as the fruit shrinks and loses its freshness4 ,one fourth of an inch is the proper thickness for the slices of orange1 and one sixth or one eighth for the bananas4 ,,orange ,,baskets ,from the end opposite the stem end of an orange cut out sections in such a way as to form a basket with a handle4 ,the body of the basket should be more than half the orange4 ,with a knife and spoon cut and scrape out all the pulp from the inside4 ,fill the baskets with blocks of orange jelly1 or with raspberries1 strawberries1 or other fruits4 ,they are pleasing to children1 and are pretty for luncheon or tea4 ,the edges may be scalloped1 and diamonds or rounds cut out of the sides1 if one has time4 ,,irish ,,moss ,,blanc-,,mange ,irish moss1 or carrageen1 is a sea moss which grows abundantly along the shores of ,europe and ,america4 ,after gathering1 it is dried and bleached in the sun1 and then packed for market4 ,it is exceedingly rich in an easily digested vegetable jelly1 and is also valuable for food because of its mineral constituents4 ,to ,prepare4 ,cup of dry moss4 #a ,quart of milk4 ,cup of sugar4 ,soak the moss for half an hour in warm water1 to soften it and to loosen the sand which is dried and entangled in it4 ,wash each piece separately under a stream of cold water4 ,its weight 7that of the water7 will carry down the sand4 ,then put the moss in a pudding-bag1 and cook it in a double boiler in the quart of milk for one hour4 ,at the end of that time lift out the bag1 squeeze it a little1 throw away the moss1 and put the bag to soak in cold water4 ,add the sugar to the mixture1 strain it into molds1 and set in a cool place to harden4 ,it will form a tender jelly-like pudding1 which has an agreeable taste1 resembling the odor of the sea1 which many like4 ,serve it with cream1 and with or without pink sugar4#dj ,this blanc-mange may also be made without sugar if it is desirable to have an unsweetened dessert4 ,,pink ,,blanc-,,mange ,make a pudding according to the above rule4 ,color it1 just before straining1 with three or four drops of carmine1 barely enough to give a delicate shell pink1 for if it is very dark it is not attractive4 ,carmine for use in cooking is made by mixing one ounce of ,no4 #dj carmine 7which may be obtained of a druggist7 with three ounces of boiling water and one ounce of ammonia4 ,it should be bottled1 and will keep indefinitely4 ,it is useful for coloring ice-cream1 cake1 and puddings4 ,,salads ,salads are of two classes3 the plain salads1 consisting of green herbs or vegetables1 such as lettuce1 endive1 water-cress1 cucumber1 etc41 dressed or seasoned with salt1 pepper1 oil and vinegar1 or oil and lemon-juice2 and the so-called meat salads1 which consist of one or more green vegetables1 with an admixture of fish1 lobster1 crab1 fowl1 or game4 ,a salad of whichever kind should be cool1 delicate1 and prepared by a gentle hand4 ,ordinary servants do not enough appreciate the niceties to make acceptable salads4 ,the lettuce1 cress1 or whatever green is used1 should be thoroughly washed1 but not crushed1 broken1 or roughly handled1 drained in a wire basket1 dried in a napkin1 and then torn with the fingers1 not cut4 ,of course1 cucumbers1 beet-root1 olives1 etc41 are exceptions4 ,the dressing for salads1 whether simply oil and vinegar1 or a mayonnaise1 should be mixed with a wooden spoon1 and an intelligent mind4 ,as for the seasonings1 the ,spanish maxim which reads as follows is a good guide3 ,be a miser with vinegar1 a counselor with salt1 and a spendthrift with oil4 ,let the oil be of the first quality of genuine olive-oil4 ,in nearly all the large cities one may get fine oil by searching for it4 ,once found1 there is no longer any difficulty1 so long as the brand does not deteriorate4 ,to vary and flavor the salads of vegetables only1 use the fine herbs when in season1 for instance balm1 mint1 parsley1 cress1 and sorrel1 chopped or minced1 and scattered through the salad4 ,unless the vinegar is known to be pure cider or wine vinegar1 use lemon-juice4 ,theodore ,child says3 ,lemon-juice is the most delicate and deliciously perfumed acid that nature has given the cook4 ,,french ,,dressing ,french dressing is a mixture of fine olive-oil1 vinegar or lemon-juice1 or both1 salt1 ,cayenne pepper1 and onion-juice4 ,the following proportions will make enough for one head of lettuce3 #a ,tablespoon of oil4 ,a bit of cayenne4 ,saltspoon of salt4 #d ,drops of onion-juice4 #a ,teaspoon of lemon-juice4 #a ,teaspoon of vinegar4 ,mix all together well4 ,this dressing may be used with lettuce1 tomatoes1 cold meat1 potato salad1 and to marinate chicken1 lobster1 and crab when they are to be used for salads4 ,,mayonnaise ,,dressing ,saltspoon of salt4 #b ,saltspoons of mustard4 #b ,saltspoons of sugar4 ,saltspoon of cayenne4 ,yolk of one egg4 ,cup of olive-oil4 #b ,tablespoons of lemon-juice4 #a ,tablespoon of vinegar4 #a ,tablespoon of thick sweet cream4 ,these proportions may be multiplied or divided to make larger or smaller quantities4 ,put the first five ingredients together in a bowl1 and mix them well2 then add the oil one drop at a time1 stirring constantly with a wooden paddle or spoon round and round1 not back and forth4 ,after dropping and stirring for ten minutes1 the mixture will become stiff and difficult to turn4 ,at this point stir in a little of the vinegar or lemon-juice4 ,then drop in more oil1 and stir until it again becomes stiff4 ,continue putting in oil and the acids until all are used1 when you should have a thick1 smooth cream which1 when taken up on the end of the spoon1 will keep its shape and not run4 ,it will take from twenty minutes to half an hour to make it4 ,last stir in the cream4 ,should the dressing break1 or appear as if curdled1 it may sometimes be restored to smoothness by beating with a ,dover egg-beater1 or by adding more egg and stirring for a while without adding oil4 ,if these expedients fail1 begin all over again1 adding the spoiled dressing to a new one4 ,however1 a mayonnaise dressing will not go wrong except in the hands of a careless worker4 ,the only points to be observed are to put the oil in slowly1 and to stir constantly and rapidly4 ,the sweet cream is a valuable addition1 giving the mayonnaise a delicate1 satisfying flavor4 ,,lettuce ,,salad ,prepare a head of lettuce by washing each leaf separately in a stream of water1 tearing off any portion that is bruised or brown1 and looking carefully for little green creatures that may be lodged in the creases2 they are not easily seen4 ,then drain the lettuce on a fresh towel or napkin1 for if the leaves are very wet the dressing will not cling to them4 ,next tear it to pieces with the fingers1 rejecting the large part of the midrib1 put it into a deep bowl1 pour on a ,french dressing1 and toss it with a wooden salad-spoon and fork until all the lettuce seems oiled4 ,serve immediately4 ,mayonnaise dressing may be used instead of the ,french dressing in this salad4 ,,tomato ,,salad ,wash in cold water and wipe some fair1 ripe tomatoes4 ,cut them in slices one third of an inch thick4 ,do not peel them4 ,arrange some clean white lettuce leaves on a silver or china platter1 with two large leaves at either end1 their stems toward the middle1 and two small ones at the sides4 ,lay on them the slices of tomato1 with their edges overlapping each other4 ,serve with this salad ,french dressing4 ,,chicken ,,salad ,prepare a nice chicken 7one not too young7 by boiling it until tender4 ,then set it away in its own broth to cool4 7,it is a good plan to boil the chicken the day before it is intended for use47 ,meanwhile make a mayonnaise dressing4 ,when the chicken has become cold1 take it from the broth1 and cut it as nearly as possible into half-inch cubes1 rejecting all skin1 tendons1 cords1 and bones4 ,season it with salt and pepper4 ,tear into small pieces with the fingers some tender1 well-cleaned lettuce1 and then mix equal quantities of chicken and lettuce with a part of the dressing2 arrange it in a shallow salad-bowl1 and spread the remainder of the mayonnaise over the top4 ,the yolk of egg hard-boiled and pressed through a wire strainer with the back of a spoon1 so that it falls in little crinkled pieces all over the top1 makes a pretty garnish4 ,celery tops1 the tiny inside leaves of lettuce1 and parsley may be used singly or together for a border4 ,chicken salad is usually made with celery instead of lettuce1 but the latter is better for an invalid1 although tender1 delicate celery may be used4 ,serve a very small quantity1 for chicken salad is a concentrated food1 and should not be eaten in large amounts by either the convalescent or the well4 ,the chicken1 lettuce1 and dressing may all be prepared beforehand1 but on no account should they be mixed together until just before serving4 ,,potato ,,salad ,for this salad fresh boiled potatoes1 red sugar-beets1 and ,french dressing are needed4 ,the potatoes and beets should be cooked in salted water purposely for the salad1 and allowed to become just cool4 ,cold potatoes left over from the last meal may be used1 but they are not nice4 ,when the potatoes are cool1 cut them into thin slices1 season with a little more salt and a bit of white pepper2 cut the beets also in thin slices1 and mix the two in the proportions of one third beets to two thirds potatoes1 with the dressing1 or arrange them in alternate layers in a salad-bowl1 with the dressing poured over each layer as it is made4 ,a more dainty way1 and one which a person of cultivated taste will appreciate 7as it really makes a perceptible difference in the flavor of the salad71 is to mix the lemon-juice1 vinegar1 salt1 and pepper together without the oil1 and pour it over the different layers as they are laid1 and then add the oil by itself4 ,the acids penetrate and season the vegetables1 and the oil is left on the outside of each piece4 ,,potato ,,salad ,,with ,,olives ,make a potato salad according to the foregoing rule1 except substitute chopped olives for the beets1 in the proportion of one eighth olives by measure to seven eighths potato4 ,,celery ,,salad ,one of the finest salads to be eaten1 either alone or with game1 especially partridges or wild duck1 is a mixture of celery1 beet-root1 and corn-salad4 ,water-cresses will make a poor substitute when broken into small tufts4 ,the beets are cut into slices one sixteenth of an inch thick2 the celery1 which must be young and tender and thoroughly white1 should be cut into pieces an inch long1 and then sliced lengthwise into two or three pieces4 7,n4 ,b4--,select only the tender inside branches of celery47 ,this salad will require plenty of oil1 and more acid than a lettuce salad1 because of the sweetness and absorbent nature of the beet-root4 ,the general seasoning1 too1 must be rather high1 because the flavors of the celery and the beet are pronounced4 7,delicate ,feasting1 by ,theodore ,child47 ,there are many kinds of salads1 but they are all based upon the principles stated in these rules4 ,green herbs or vegetables treated with ,french or mayonnaise dressing1 either by themselves or with meats1 form the foundations of all salads4 ,,ice-,,cream1 ,,sherbets1 ,,and ,,ices ,for patients suffering with fevers1 and for use in very warm weather1 good ice-cream and sherbet are most acceptable4 ,they should1 however1 be used with great care1 particularly if the illness be due to disturbance of digestion1 for they lower the temperature of the stomach and often cause such disorders as lead to severe illness4 ,even if this does not happen1 they1 in order to be raised to a temperature at which digestion will take place1 absorb heat from the body1 and a person reduced by illness cannot afford to needlessly part with any form of energy4 ,sherbet in its literal sense means a cool drink4 ,it is of oriental origin1 but in this country it has come to mean a frozen mixture of fruit1 or fruit-juice1 water and sugar4 ,there is a distinction made1 however1 between water-ice and sherbet4 ,sherbet has1 in addition to the fruit-juice and water1 either sugar-syrup1 white of egg1 or gelatine1 to give it sufficient viscousness to entangle and hold air when beaten in a freezer1 so that sherbets 7unless colored by the fruit used7 will be white and opaque like snow4 ,water-ices1 on the contrary1 are made without the white of egg1 syrup1 or gelatine1 do not entangle air1 and are translucent and what might be called watery4 ,both are delicious when made with fresh1 ripe fruit1 and both may be enriched by the addition of sweet cream if desired4 ,freezers4 ,of the various kinds of freezers perhaps the ,improved ,white ,mountain ,freezer is1 everything considered1 as good as any4 ,it is strong and freezes quickly when the salt and ice are properly proportioned4 ,it is well to study the gearing before attempting to use a freezer4 ,the different parts should be taken apart and put together until it is understood how the machine works4 ,see that the paddles in the can do not interfere with each other1 and that the crank turns easily4 ,then put all together again1 fasten down the crank-bar across the top of the can1 and have everything in readiness before packing the freezer with salt and ice4 ,the object in using the salt is to get a greater degree of cold than could be obtained with the ice alone4 ,the affinity of salt for water is very great--so great1 that it will break down the structure of ice in its eagerness for it4 ,heat is involved in this process of melting1 and will be drawn from surrounding objects1 from the can1 the bucket1 the cream1 and even the ice itself4 ,the more rapid the union of salt and ice1 the more heat is absorbed1 consequently the greater is the degree of cold and the quicker the mixture to be frozen will become solid4 ,water is converted into steam by a certain amount of heat4 ,ice is transformed into water by the same agency1 and in the case of the ice-cream freezer heat is drawn from whatever comes in contact with the ice that is warmer than itself4 ,if the melting of the ice can be hastened in any way1 the abstraction of heat will be correspondingly greater2 hence the use of salt1 which is so eager for water that it takes it even in the form of ice4 ,now it will be easily seen that if the ice is in small pieces1 and there is the proper amount of salt for each piece1 union between the two will be immediate1 the amount of heat used will be very great1 consequently the degree of cold will be great4 ,cold is only a less degree of heat4 ,ordinary liquid mixtures that contain a large percentage of water become solid when reduced to a temperature of #cb ,fahr4 ,to ,pack an ,ice-,cream ,freezer4 ,break a quantity of ice into small pieces by pounding it in an ice-bag 7a bag made of canvas or very strong cloth7 with a wooden mallet4 ,the ice should be about as fine as small rock-salt4 ,put into the bucket1 around the tin can which is to hold the cream1 alternate layers of the pounded ice and salt in the proportions of two thirds ice to one third salt 7a quart cup may be used for measuring74 ,should it happen that you have coarse-fine salt1 put all the ice into the freezer first1 and then the salt on top of it1 as it will quickly work down to the bottom4 ,when the packing is complete unfasten the cross-bar and lift off the cover of the can carefully1 so that no salt shall get inside2 then put in the mixture to be frozen1 replace the cover1 and fasten the bar4 ,let it stand till the mixture is thoroughly chilled1 then turn steadily but not very fast for about ten minutes1 or until the turning becomes difficult2 that is an indication that the contents of the can are freezing4 ,continue turning for a few minutes longer1 to give the cream a fine and even consistency2 then take out the paddle1 drain off the water through the hole in the side of the bucket1 fill in all about the can with coarse ice1 and cover it with a thick wet cloth or towel4 ,let it stand for half an hour to become firm1 when it is ready to serve4 ,if it is desirable to keep the ice-cream for a length of time1 it may be done by packing the freezer closely with ice and salt1 and covering it with wet cloths4 ,or1 the ice-cream may be taken from the can1 packed in molds of fanciful shapes1 sealed at the edges with melted tallow1 and repacked in ice and salt4 ,,philadelphia ,,ice-,,cream ,the so-called ,philadelphia ice-cream is pure1 sweet cream1 sweetened with sugar1 and flavored4 ,for a small quantity use the following3 ,cup of sugar4 #a ,teaspoon of vanilla4 #a ,tablespoon of brandy4 #a pint of scalded sweet cream4 ,mix and freeze4 ,the whites of two eggs beaten stiff is a valuable addition to this cream4 ,,royal ,,ice-,,cream #a ,tablespoon of flour4 #a ,cups of sugar4 #a ,saltspoon of salt4 #a ,pint of milk4 #b ,eggs4 #a ,pint of sweet cream4 #a ,tablespoon of vanilla4 ,teaspoon of almond4 ,cup of sherry wine1 or ,cup of brandy4 ,heat the milk until it boils2 meanwhile mix the flour1 sugar1 and salt in a little cold water1 and when the milk reaches the boiling-point pour it in2 stir it for a minute over the fire in a saucepan1 and then turn it into a double boiler and cook it for twenty minutes4 ,at the end of this time beat the eggs very light1 and pour them into the boiling mixture slowly1 stirring it rapidly2 continue stirring1 after all the egg is in1 for from one to two minutes2 then strain the mixture into a dish and set it aside to cool4 ,last1 add the cream and flavorings1 and freeze4 ,this makes a rich and delicious cream4 ,it may be colored with carmine a pretty pink1 or with spinach a delicate green4 ,,ice-,,cream ,,with ,,an ,,improvised ,,freezer ,make the ,philadelphia ice-cream mixture1 or half of it1 dividing each ingredient exactly4 ,put it into a small tin can 7the ,dutch cocoa-cans are convenient7 with a closely fitting cover4 ,place it in the middle of a deep dish1 and surround it with alternate layers of ice and salt1 in the same manner as for ordinary freezing1 and cover it closely2 then lay wet cloths on the top and set it in a cool place4 ,it will become solid in from one to two hours1 according to the amount of mixture to be frozen4 ,it is well to cut in the thick layer on the sides of the can once or twice during the freezing4 ,if the cream which you have to use is thick enough to whip1 do so2 the result1 when frozen1 will be a very dainty dish4 ,this is a convenient way of making a little ice-cream for one person4 ,,frozen ,,custard #a ,pint of milk4 #a ,saltspoon of salt4 #a ,cups of sugar4 ,yolks of three eggs4 #a ,pint of milk or cream4 #a ,teaspoon of rose-water4 #b ,tablespoons of wine or brandy4 ,make a soft custard with the first four ingredients1 according to the rule on page #aie4 ,when done1 strain it into a granite-ware pan and let it cool4 ,then add the flavoring and the remaining pint of milk or cream1 and freeze4 ,,lemon ,,sherbet ,,with ,,gelatine #a ,tablespoon of gelatine4 #a ,pint of boiling water4 #a ,cup of sugar ,cup of lemon-juice4 #a ,tablespoon of brandy4 ,soak the gelatine 7,plymouth ,rock or ,nelson's7 in a little cold water for half an hour4 ,then pour over it the boiling water1 stirring until the gelatine is dissolved2 add the sugar1 lemon-juice1 and brandy1 and strain all through a fine wire strainer4 ,freeze4 ,nelson's gelatine and the ,plymouth ,rock or phosphated gelatine are the best to use for sherbets and water-ices1 because they have a delicate flavor1 and lack the strong1 fishy taste which characterizes some kinds4 ,the phosphated gelatine should1 however1 never be used except when a slight acidity will do no harm4 ,avoid it for all dishes made with cream or milk1 as it will curdle them4 ,the directions on the packages advise neutralizing the acid with soda2 but1 as there is no means of determining the amount of acid in a given quantity1 it is not a process that recommends itself to an intelligent person4 ,phosphated gelatine may1 however1 be used in sherbets even when milk or cream forms a part of them1 for when it is added to a slightly acid mixture which has a low temperature1 or is partially frozen1 curdling does not take place4 ,,lemon ,,sherbet ,,with ,,sugar ,,syrup #a ,pint of boiling water4 #a ,cup of sugar4 ,cup of lemon-juice4 ,boil the water and sugar together without stirring for twenty minutes4 ,you will thus obtain a thin sugar syrup1 which1 however1 has enough viscousness to entangle and hold air when beaten4 ,as soon as it is cool1 add the lemon-juice1 strain1 and freeze it4 ,this makes a snow-white sherbet of very delicate flavor4 ,lemon sherbet may also be made with water1 sugar1 lemon-juice1 and the whites of eggs well beaten1 instead of with gelatine or syrup4 ,,orange ,,sherbet #a ,tablespoon of gelatine4 #a ,cup of boiling water4 #a ,cup of sugar4 #a ,cup of orange-juice4 ,juice of one lemon4 #b ,tablespoons of brandy4 ,soak the gelatine in just enough cold water to moisten it1 for half an hour4 ,then pour over it the cup of boiling water1 and put in the other ingredients in the order in which they are written2 when the sugar is dissolved1 strain all through a fine wire strainer1 and freeze it4 ,to get ,orange-juice4 ,peel the oranges1 cut them in small pieces1 quarters or eighths1 put them into a jelly-bag or napkin1 and press out the juice with the hand4 ,by this means the oil of the rind1 which has a disagreeable flavor1 is excluded4 ,,apricot ,,ice #a ,quart of apricots4 #a ,quart of water4 ,quart of sugar4 #c ,tablespoons of brandy4 ,either fresh or canned apricots may be used for this ice4 ,if fresh ones are chosen1 wash and wipe them carefully1 cut them into small pieces1 mash them with a potato-masher until broken and soft1 and add the water1 sugar1 and brandy2 then freeze4 ,the treatment is the same if canned fruit be used4 ,this ice may be made without the brandy1 but it is a valuable addition1 especially for the sick4 ,peaches1 strawberries1 raspberries1 pineapple1 and in fact any soft1 well-flavored fruit may be made into water-ice by following exactly the above rule1 except1 of course1 substituting the different kinds of fruits for the apricots1 and possibly varying the sugar4 ,if pineapple is selected1 it should be chopped quite fine1 and quickly1 so that the knife will not discolor it4 ,peaches should be pared1 and strawberries and raspberries carefully washed4 ,all of these ices are delicious1 and most wholesome and grateful in very warm weather1 or for feverish conditions when fruit is allowed4 ,if there is a question about seeds1 as might be the case in using strawberries1 strain the fruit through a coarse wire strainer after it is mashed2 it is advisable to do this always in making strawberry1 raspberry1 or pineapple ice4 ,,cooked ,,fruits ,,baked ,,tart ,,apples ,select fair1 sound1 tart apples4 ,wash and wipe them1 and cut out the cores with an apple-corer1 being careful to remove everything that is not clear pulp4 ,sometimes the tough husk which surrounds the seeds extends farther than the instrument will reach with once cutting2 this can be detected by looking into the apple1 and removing with the point of the corer anything that remains4 ,if there are dark blotches or battered places on the outside of the apple1 cut them off4 ,everything of that kind is valueless as food1 and injures the flavor of that which is good4 ,when they are prepared place the apples in an earthen baking dish 7granite-ware will do71 put a teaspoon of sugar and half an inch of dried lemon-peel1 or fresh peel cut very thin1 into each hole1 pour boiling water into the dish until it is an inch deep1 and bake in a moderately hot oven2 when the skins begin to shrink and the apples are perfectly soft all the way through1 they are done2 then take them from the oven1 arrange them in a glass dish1 and pour around them the syrupy juice that is left4 ,the time for baking varies1 according to the species of apple1 from half an hour to two hours4 ,they should be basted once or twice during the time with the water which is around them4 ,it will nearly all evaporate while they are baking4 ,if the apples are ,baldwins1 or ,greenings1 or any others of fine flavor1 the lemon-peel may be omitted4 ,stick cinnamon may be used instead of lemon-peel for apples which are not quite sour4 ,,baked ,,sweet ,,apples ,prepare sweet apples according to the foregoing rule1 except use a fourth of a square inch of cinnamon instead of the lemon-peel1 and half a teaspoon of sugar for each apple4 ,sweet apples require two or three hours' baking4 ,they should be cooked until perfectly soft1 and until the juice which oozes out becomes gelatinous4 ,serve cold with sweet cream4 ,cooked apples are an excellent addition to a diet4 ,they contain acids and salts of great value4 ,,stewed ,,apples ,pare and quarter three slightly sour apples4 ,put them into a saucepan with a cup of water and two tablespoons of sugar1 and stew gently until they are soft1 but not broken4 ,each piece should be whole1 but soft and tender4 ,a tablespoon of lemon-juice put in just before they are taken from the fire is a good addition to make if the apples are poor in flavor2 or1 lemon-peel may be used1 and also cinnamon and cloves4 ,,apple ,,compote ,wash and wipe some fair1 well-flavored apples 7not sweet74 ,core them with an apple-corer 7not a knife71 being careful not to leave in any of the hulls1 which sometimes penetrate far into the fruit2 pare them evenly1 so that they will be smooth and of good shape4 ,then boil them gently1 in water enough to just reach their tops1 with a square inch or two of thin lemon-peel1 and a teaspoon of sugar for each apple1 until they are soft1 but not broken1 watching them carefully toward the last part of the cooking1 lest they go to pieces4 ,when done lift them out into a glass dish1 reduce the water by further boiling until it is somewhat syrupy1 and set it aside to cool4 ,fill the holes with apple1 grape1 or any bright-colored jelly1 and when the syrup is cold pour it over and around the apples4 ,,stewed ,,prunes #a ,pint of prunes4 #a ,pints of water4 ,cup of sugar4 #b ,tablespoons of lemon-juice4 ,soak the prunes in warm water for fifteen minutes1 to soften the dust and dirt on the outside4 ,then wash them carefully with the fingers1 rejecting those that feel granular 7they are worm-eaten72 stew them gently in the sugar and water in a covered saucepan for two hours4 ,just before taking them from the fire put in the lemon-juice4 ,they should be plump1 soft1 and tender to the stone4 ,as the water evaporates the amount should be restored1 so that there will be as much at the end as at the beginning of the cooking4 ,french prunes may not require quite so long time for cooking as most ordinary kinds4 ,,cranberry ,,sauce ,,and ,,jelly ,pick out the soft and decayed ones from a quantity of ,cape cranberries2 measure a pint1 and put with it half the bulk of sugar1 and one fourth the bulk of water4 ,stew the berries ten minutes without stirring1 counting the time from the moment when they are actually bubbling4 ,done in this way1 the skins will be tender1 and the juice on cooling will form a delicate jelly4 ,or1 the fruit may be pressed through a soup-strainer and the whole made into jelly4 ,,grape ,,sauce ,take any small quantity of grapes4 ,wash them by dipping each bunch several times in water1 unless you know that they have been gathered and handled by clean hands4 ,separate the skins from the pulps by squeezing each grape between the fingers and thumb4 ,cook the pulps about five minutes1 or until soft and broken4 ,cook the skins for the same length of time in a separate saucepan1 then press the pulps through a strainer into them1 until there is nothing left but the seeds4 ,measure the mixture1 and for each measure1 pint or cup1 as the case may be1 add half a measure of sugar1 and simmer for five minutes4 ,many invalids who cannot eat grapes uncooked1 on account of the seeds1 may take them stewed in this way4 ,more or less than the above amount of sugar may be used1 according to the requirements of the individual4 ,,grape ,,jelly ,separate the pulps from the skins of a quantity of washed grapes4 ,cook each separately for a few minutes1 and slowly1 so as not to evaporate the juice4 ,press the pulps through a soup-strainer1 mashing them if they are not broken1 until there is nothing left but the seeds2 strain into this the juice from the skins1 mashing and squeezing out all that is possible4 ,measure the mixture1 and for every cup add a cup of sugar4 ,put all into a granite-ware saucepan and boil slowly for ten or twelve minutes4 ,the time required for cooking depends upon the condition of the grapes4 ,if they are very ripe1 and it is late in the season1 ten minutes is sufficient time to obtain a fine1 delicate jelly2 but if it is early in the autumn1 and the fruit has not been as thoroughly changed by nature as late in the season1 twelve or fifteen minutes will be required to obtain the same result4 ,even less than ten minutes' cooking will sometimes cause the pectin of the fruit to dissolve1 which1 on cooling1 forms the jelly4 ,the time required will always be variable1 according to the condition of the fruit1 so it is well to ascertain by experiment what number of minutes gives the desired result4 ,another and important point to notice in making fruit jellies is1 that if the fruit be cooked longer than is necessary to dissolve the jelly-forming substance1 that is the pectin1 the natural flavor of the fruit is more or less injured2 consequently1 if grapes which require only ten minutes' boiling are boiled for fifteen1 the flavor is inferior to what it would be if they were exposed for the lesser time4 ,it is impossible to give a rule which shall at all times apply to the making of fruit jellies1 on account of the always variable condition of the fruit4 ,but in general1 grapes1 cranberries1 currants1 and similar fruits require a short time1 while apples1 crab-apples1 lemons1 and oranges will take from one and a half to three hours4 ,one is therefore obliged to test the jelly at intervals by taking out a little on a saucer to cool4 ,if it becomes firm quickly1 the mixture is cooked enough2 if not1 one may get an idea1 from the consistency which it has1 what further cooking will be necessary4 ,,apple ,,jelly ,wash and wipe good tart apples4 ,cut them in quarters or1 better1 eighths1 but do not pare them4 ,stew them in half their bulk of water1--that is1 if you have four quarts of cut apples1 put in two quarts of water1--until the skins as well as the pulp are perfectly soft4 ,no definite time can be given1 because that depends upon the kind and ripeness of the fruit4 ,when done1 turn them into a jelly-bag and drain until the juice is all out4 ,measure it1 and for each cup add a cup of sugar1 one clove1 and one square inch of thin lemon-peel4 ,simmer gently for half an hour1 then test it1 to see how near the jellying-point it is1 by taking out a little into a cool saucer4 ,with some kinds of apples it will be done in that time1 with others it will take an hour or more longer4 ,when a little becomes firm on cooling1 remove the whole immediately from the fire1 skim it1 and strain it into jars or tumblers which have been thoroughly washed in soap and water1 and have been standing in boiling water for some minutes4 ,when the jelly is cool1 pour over the surface a thin coating of melted paraffin1 let it harden1 then pour in another2 for1 as the first hardens1 it may crack or shrink from the sides and leave spaces where ferments may enter2 in other words1 the jars need to be made air-tight--not that the air does mischief1 but because it contains the organisms which1 on entering the jelly1 cause by their growth the various fermentative changes known to occur in fruits4 ,the object then will be to exclude all micro-organisms4 ,there are other ways of sealing jelly than by the use of paraffin1 as1 for instance1 with paper soaked in alcohol1 or coated with oil2 but paraffin1 if properly used1 is a sure1 easy1 and economical means4 ,a wad of sterilized cotton batting1 packed into the mouth of the jar or tumbler1 like a stopper1 is sometimes employed1 but it is not as effectual as the paraffin2 for that1 being poured in hot1 sterilizes the surface of the jelly1 thus killing any organisms that may have lodged upon it during the cooling4 ,organisms cannot go through batting2 but1 though it may be properly sterilized1 it cannot be packed over the jelly until it has become firm1 and during the time ferments may have settled upon it4 ,paraffin is a most satisfactory means of preserving jelly1 and the only precaution necessary in using it is to put on two layers1 the second one two or three hours after the first1 or when all contraction has ceased4 ,,bread ,the two most practicable methods of making bread are with yeast1 and with cream of tartar and bicarbonate of soda4 ,yeast is a micro-organism--an exceedingly minute form of plant life--which by its growth produces carbonic acid and alcohol4 ,when this growth takes place in a mass of flour dough1 the carbonic acid generated1 in its effort to escape1 puffs it up1 but1 owing to the viscous nature of the gluten1 it is entangled and held within4 ,each little bubble of gas occupies a certain space4 ,when the bread is baked1 the walls around these spaces harden in the heat1 and thus we get the porous loaf4 ,barley1 rye1 and some other grains would be very useful for bread if it were not that they lack sufficient gluten to entangle enough carbonic acid to render bread made from them light4 ,good bread cannot be made without good flour4 ,there are two kinds usually to be found in market1 namely bread flour1 and pastry flour4 ,the former is prepared in such a way that it contains more gluten than the latter4 ,in making ,pastry1 or ,st4 ,louis flour1 as it is sometimes called1 the grain is crushed in such a manner that the starch1 being most easily broken1 becomes finer than the gluten1 and in the process of bolting some of the latter is lost4 ,for pastry and cake this kind is best4 ,lacking gluten1 bread made from it is more tender1 whiter1 but less nutritious than that made from so-called bread flour4 ,new ,process1 or bread flour may be distinguished by the feel1 which is slightly granular rather than powdery1 by its yellow color1 and by the fact that it does not cake when squeezed in the hand2 while ,st4 ,louis is white1 powdery1 and will cake4 ,the best method to pursue in buying flour is1 first1 to find a good dealer1 upon whose advice you may rely4 ,next1 take a sample of the flour recommended and1 with a recipe which you have proved to be correct1 try some2 if the first loaf of bread is not satisfactory1 try another1 and then another1 until you are confident that the fault lies in the flour1 and not in the method of making4 ,finally1 having found a brand of flour from which you can make yellow-white instead of snow-white bread1 which has a nutty1 sweet flavor1 which in mixing absorbs much liquid1 and does not run after you think you have got it stiff enough1 and which feels puffy and elastic to the hand after molding1 keep it2 it is probably good4 ,often the same flour is sold in different sections of the country under different names1 so that it is impossible to recommend any special brand4 ,each buyer must ascertain for herself which brands in her locality are best4 ,it is just as easy to have good bread as poor4 ,it only requires a little care and a little intelligence on the part of the housekeeper4 ,having found a brand of good flour1 next give your attention to yeast4 ,in these days1 when excellent compressed yeasts may be found in all markets1 it is well to use them1 bearing in mind that they are compressed1 and that a very small quantity contains a great many yeast cells1 and will raise bread as well1 if not better1 than a large amount4 ,home-made liquid yeast is exceedingly easy to prepare4 ,it simply requires a mixture of water and some material in which the plant cells will rapidly grow4 ,grated raw potato1 cooked by pouring on boiling water1 flour1 and sugar form an excellent food for their propagation4 ,a recipe for yeast will be given later4 ,now we have come to the consideration of what will take place when the two1 flour and yeast1 are made into dough4 ,according to some accounts of the subject1 the yeast begins to act first upon the starch1 converting it into sugar 7glucose ,c#f;,h#ab,o#f74 ,while this is taking place there is no apparent change1 for nothing else is formed except the glucose1 or sugar4 ,then this sugar is changed into alcohol and carbonic acid2 the latter1 owing to its diffusive nature1 endeavors to escape1 but becomes entangled in the viscous mass and swells it to several times its original bulk4 ,this has been the accepted explanation2 it is now1 however1 believed not to be correct4 ,it is thought1 and ,i believe demonstrated1 that the yeast plant lives upon sugar2 that it has not the power to act directly upon starch1 but that it is capable of producing a substance which acts upon starch to convert it into sugar4 ,the production of the carbonic acid is the end of desirable chemical change1 and when it has been carried to a sufficient degree to fill the dough with bubbles1 it should be stopped4 ,kneading bread is for the purpose of distributing the gas and breaking up the large bubbles into small ones1 to give the loaf a fine grain4 ,one will immediately see that kneading before the bread is raised is a more or less useless task4 ,kneading is a process which should be done gently1 by handling the dough with great tenderness2 for if it is pressed hard against the molding-board1 the bubbles will be worked out through the surface1 and the loaf consequently less porous than if all the gas is kept in it4 ,the best temperature for the raising of bread 7in other words1 for the growing of yeast7 during the first part of the process is from #gj to #ge ,fahr4 ,it may touch #hj without harm1 but #ij is the limit4 ,above that acetic fermentation is liable to occur1 and the bread becomes sour4 ,when the bread is made into loaves1 it may be placed in a very warm temperature1 to rise quickly if it is intended for immediate baking4 ,besides killing the yeast1 the object sought in baking is to form a sheath of cooked dough all over the outside1 for a skeleton or support for the inside mass while it is cooking4 ,baking also expands the carbonic acid1 and volatilizes the alcohol4 ,the latter is lost4 ,a good temperature in which to begin the baking of bread is #djj ,fahr4 ,this may gradually decrease to not lower than #bej1 and the time1 for a good-sized brick loaf1 is one hour4 ,if it is a large loaf1 increase the time by a quarter or a half hour4 ,the expansion of water or ice into #agjj times its volume of steam1 is sometimes taken advantage of in making snow bread1 water gems1 etc4 ,it plays a part in the lightening of pastry and crackers4 ,air at #gj ,fahr4 expands to about twice its volume at the temperature of a hot oven1 so that if air is entangled in a mass of dough it gives a certain lightness when the whole is baked4 ,this is the cause of the sponginess of cakes made with eggs4 ,the viscous albumen catches the air and holds it4#da ,there are other means of obtaining carbonic acid to lighten bread1 besides by the growing of yeast4 ,the most convenient1 perhaps the most valuable1 method is by causing cream of tartar and bicarbonate of soda to unite chemically4 7,the products of the union are carbonic acid and ,rochelle salts47 ,the advantage of using these over everything else yet tried is1 that they do not unite when brought in contact except in the presence of water and a certain degree of heat4 ,rochelle salts1 taken in such minute quantities as it occurs in bread made in this way1 is not harmful4 ,cream of tartar bread1 if perfectly made1 is more nutritious than fermented bread1 for none of the constituents of the flour are lost1 as when yeast is used4#db ,the difficulty of obtaining good cream of tartar is very great4 ,it is said to be more extensively adulterated than any other substance used for food4 ,moreover1 in the practice of bread-making the cream of tartar and soda are generally mixed in the proportion of two to one--that is1 two teaspoons of cream of tartar to every teaspoon of soda2 but this is not the exact proportion in which they neutralize each other1 so that under ordinary circumstances there is an excess of soda in the bread4 ,to be exact they should always be combined by weight1 as is done in making baking-powders1 the proportion being #hd parts of soda to #ahh of cream of tartar1 or1 reducing to lower terms1 as #ba to #dg--;a little less than half as much soda as cream of tartar4 ,for practical use in cooking there are no scales known to the author for the purpose of weighing these materials1 so the proportion will have to be approximated with teaspoons1 and a fairly accurate result for bread-making may be obtained most easily by measuring a teaspoon of each in exactly the same manner1 and then taking off a little from the soda4 ,with good materials1 care in measuring them1 and a hot oven to set the bread before the gas escapes1 cream of tartar biscuits are both wholesome and palatable4 ,,liquid ,,yeast 7,,home-,,made ,,with ,,grated ,,potato7 #a ,medium-sized potato4 #a ,tablespoon of sugar4 #a ,tablespoon of flour4 #a ,teaspoon of salt4 #a ,pints of boiling water4 of a two-cent cake of ,fleischmann's yeast4 ,first see that there is a supply of boiling water4 ,then put the salt1 sugar1 and flour together in a mixing-bowl4 ,wash and peel the potato1 and grate it quickly into the bowl1 covering it now and then with the flour to prevent discoloring4 ,as soon as the potato is all grated1 pour in the boiling water and stir4 ,it will form into a somewhat thick paste at once4 ,set it aside to cool4 ,then dissolve the yeast in a little cold water1 add it1 and set the mixture to rise in a temperature of #gj to #hj ,fahr4 ,in a short time bubbles will begin to appear2 these are carbonic acid1 showing that the alcoholic stage of the fermentation has begun4 ,in six or eight hours the whole will be a mass of yeast cells1 which have grown in the nutrient liquid4 ,it is then ready for use4 ,it should be bottled in wide-mouthed glass or earthen jars1 and kept in a cool place4 ,it will remain good for two weeks4 ,at the end of that time make a fresh supply4 ,yeast is an organism--a microscopic form of plant life--which grows by a species of budding with great rapidity when it finds lodgment in material suitable for its food4 ,the dissolved compressed yeast is like seed1 which1 when put into a fruitful soil1 grows so long as sustenance lasts4 ,,water ,,bread #a ,pint of boiling water4 #a ,tablespoon of sugar4 #a ,teaspoon of salt4 #a ,tablespoon of butter4 ,cup of liquid yeast1 or of a two-cent cake of ,fleischmann's yeast4 ,enough sifted flour to make a stiff dough4 ,put the sugar1 salt1 and butter with the boiling water into a mixing-bowl or bread-pan4 ,stir until the sugar is dissolved and the water lukewarm1 then add the yeast 7if compressed1 it should be dissolved in a little water74 ,last1 stir in the flour until a dough stiff enough to mold easily is made4 ,mold it for a minute or two to give it shape and to more thoroughly mix the ingredients1 and then set it to rise in a room warm enough to be comfortable to live in--that is1 having a temperature of #gj ,fahr4 ,it should remain in this temperature for eight hours4 ,cover it closely1 that the top may not dry4 ,it is often convenient to let bread rise over night4 ,there is no objection to this1 provided the bread is mixed late in the evening1 and baked early the next morning4 ,care must be taken1 however1 that the room in which it is left is warm enough to insure rising in the time given4 ,on the other hand1 if allowed to rise too long1 or at too high a temperature1 the fermentation is carried so far that an acid is produced1 and the dough becomes sour4 ,eight hours at #gj ,fahr4 is a good rule to keep in mind4 ,during the time of raising the dough should double itself in bulk4 ,if this does not happen1 or it does not appear to have risen at all1 either the yeast was not good1 or the temperature was too low4 ,when the bread has risen sufficiently1 cut it down1 and knead it for five minutes on a bread-board1 to distribute the gas and break the large bubbles1 so that the bread may have an even grain2 then shape it into a loaf1 put it into an oiled baking-pan1 and let it rise quickly in a warm place1 until it again doubles itself4 ,the amount of dough indicated in the rule will make one large loaf1 or a medium-sized loaf and some biscuit4 ,multiply the rule by two if you want two loaves4 ,bake the bread in an oven which is hot at first1 but gradually decreases in temperature1 for an hour and a quarter4 ,if you have an oven thermometer use it4#dc ,,milk ,,bread #a ,pint of scalded milk4 #a ,tablespoon of sugar4 #a ,teaspoon of salt4 ,cup of liquid yeast1 or ,cake of ,fleischmann's yeast4 ,measure the milk after scalding1 but otherwise proceed exactly as in the making of water bread4 ,,sticks #a ,cup of scalded milk4 ,teaspoon of salt4 #a ,tablespoon of sugar4 #b ,tablespoons of butter4 ,cake of yeast1 or ,cup of liquid yeast4 ,white of one egg4 ,flour enough to make a slightly soft dough4 ,dissolve the salt and sugar1 and soften the butter in the hot milk1 which must be measured after heating4 ,when it is cooled to lukewarmness1 put in the yeast 7which1 if compressed1 should be dissolved in a little cold water71 the beaten white of the egg1 and flour enough to make a dough slightly softer than that for ordinary bread4 ,let it rise overnight1 or until light4 ,then cut it into small pieces1 shape the pieces into balls1 and roll and stretch them into tiny slender sticks1 from ten to twelve inches long1 about half an inch thick in the middle1 and tapering toward each end4 ,place them1 two inches apart1 in shallow1 buttered pans1 and put them in a warm place for an hour to rise2 then bake them in a moderate oven fifteen or twenty minutes1 or until they are a golden brown4 ,sticks are good at any time2 they are especially nice served with soup1 or for lunch1 with cocoa or tea4 ,this dough may also be made into tiny loaves for tea-rolls4 ,,rusk #a ,tablespoon of sugar4 ,teaspoon of salt4 #a ,cup of scalded milk4 ,cup of liquid yeast1 or ,cake of compressed yeast4 ,flour enough to make a soft dough4 ,mix the above ingredients together1 and let the dough rise overnight in the usual time given to bread4 ,then beat one-fourth of a cup of butter1 one-fourth of a cup of sugar1 and one egg together1 and work the mixture into the dough1 adding a little more flour to make it stiff enough to mold4 ,set it to rise a second time2 then shape it into rolls or tiny loaves1 allow them to rise again until quite light1 or for an hour in a warm place1 and bake like bread4 ,,dried ,,rusk ,cut the rusk when cold into thin slices1 dry them slowly in the oven1 and then brown them a delicate golden color4 ,dried rusk is exceedingly easy of digestion1 and makes a delicious lunch with a glass of warm milk or a cup of tea4 ,,graham ,,bread #a ,pint of milk4 #b ,tablespoons of sugar4 #a ,teaspoon of salt4 ,cake of compressed yeast4 #b ,cups of white flour4 ,enough ,graham flour to make a dough4 ,scald some milk1 and from it measure a pint2 to this add the sugar and salt4 ,while it is cooling sift some ,graham flour1 being careful to exclude the chaff or outside silicious covering of the grain1 but nothing else4 ,when the milk has become lukewarm1 put in the yeast1 which has previously been dissolved in a little cold water1 and the white flour 7sifted71 with enough of the ,graham to make a dough which shall be stiff1 but yet not stiff enough to mold4 ,mix thoroughly1 and shape it with a spoon into a round mass in the dish4 ,after this follow the same directions as for water bread1 letting it rise the same time1 and baking it in the same manner4 ,after the dough has risen1 although it is soft1 it can be shaped into a loaf on the bread-board1 but not molded4 ,,cream-,,of-,,tartar ,,biscuit ,first1 attend to the fire2 see that you have a clear1 steady one1 such as will give a hot oven by the time the biscuits are ready for baking4 ,then sift some flour1 and measure a quart4 ,into it put two teaspoons of cream of tartar1 and one of soda1 the latter to be measured exactly like the teaspoons of cream of tartar1 and then a very little taken off4 ,this is a more accurate way of getting a scanted teaspoon than by taking some on the spoon and guessing at it4 ,add one teaspoon of salt1 and sift all together four times1 then with the fingers rub into the flour one spoon of butter4 ,at this point1 if it has not been already done1 get the baking-pans1 rolling-pin1 board1 dredging-box1 and cutter ready for use4 ,then with a knife stir into the flour enough milk to make a soft dough4 ,do this as quickly as convenient1 and without any delay mold the dough just enough to shape it2 roll it out1 cut it into biscuits1 and put them immediately into the oven1 where they should bake for thirty minutes4 ,pocket-,books4 ,work or knead together the pieces that are left after making cream-of-tartar biscuit 7or make a dough on purpose71 roll it out very thin1 cut it into rounds1 brush them over with milk or melted butter1 fold once so as to make a half-moon shape1 and you will have pocket-books4 ,twin ,biscuit4 ,roll out some dough very thin1 cut it into very small rounds1 and place one on top of another1 with butter between4 ,iced water may be substituted for milk in the above rule4 ,in baking1 however1 the oven should be unusually hot1 so as to take advantage of the expansion of the water4 ,also1 baking-powder may be substituted for the cream of tartar and soda1 using a fourth more of the baking-powder than of the two together4 ,,snow-,,cakes ,tablespoon of butter4 #a ,tablespoon of sugar4 ,whites of two eggs4 #a ,cups of flour4 #a ,saltspoon of salt4 #a ,teaspoons of baking-powder4 #a ,cup of milk4 ,measure each of the ingredients carefully1 then sift the flour1 salt1 and baking-powder together four times4 ,cream the butter and sugar with a little of the milk1 then add the whites of the eggs well beaten1 the rest of the milk1 and last the flour4 ,bake this batter in hot buttered gem-pans from twenty minutes to half an hour4 ,these cakes are delicious eaten hot for lunch or tea4 ,this mixture may also be baked in small1 round earthen cups4 ,,graham ,,gems #a ,cup of milk4 ,teaspoon of salt4 ,cup of white flour4 #a ,cup of ,graham flour4 #b ,tablespoons of sugar4 #a ,teaspoon of cream of tartar4 ,teaspoon of soda 7slightly scanted74 #a ,tablespoon of melted butter4 ,sift and measure the ,graham flour1 add the cream of tartar1 soda1 and white flour1 and sift again4 ,mix the milk1 salt1 and sugar together1 and stir it into the flour2 last1 put in the melted butter1 beat for a minute1 and then drop a spoonful in each division of a roll gem-pan1 which should be well buttered1 and made very hot on the top of the stove4 ,bake in a hot oven from twenty-five minutes to half an hour4 ,serve hot4 ,,oatmeal ,,muffins #b ,cups of flour4 #b ,teaspoons of baking-powder4 #a ,teaspoon of salt4 #b ,tablespoons of sugar4 #a ,egg4 #a ,cup of milk4 #a ,cup of cooked oatmeal4 #a ,tablespoon of butter melted4 ,sift the flour and baking-powder together twice4 ,beat the egg very light1 stir into it the salt1 sugar1 and milk1 then add the flour1 and last the oatmeal and butter2 beat for half a minute1 and bake immediately in gem-pans or muffin-rings in a hot oven for half an hour4 ,n4 ,b4--,the oatmeal should not be cooked to a soft1 thin mush1 but should be rather dry2 so1 in preparing it1 use less water than for porridge4 ,these cakes are to be eaten hot4 ,,gluten ,,bread ,gluten flour is prepared in such a way that much of the starch of the grain is excluded4 ,it is frequently required for persons suffering with diabetes1 who cannot digest either sugar or starch4 ,it should be made with flour1 water1 yeast1 and salt only4 ,do not use milk for mixing1 as it contains sugar4 ,one pint of water1 one half teaspoon of salt1 one fifth of a cake of yeast1 one tablespoon of butter1 and enough flour to make the usual bread dough will be required4 ,otherwise the process is exactly the same as for ordinary bread4 ,,baking-,,powder ,baking-powder is a mixture of cream of tartar1 bicarbonate of soda1 and arrowroot4 ,the latter is used to keep the two chemicals dry1 and thus prevent the slow union which would otherwise take place4 ,sometimes tartaric acid is used instead of cream of tartar4 ,the following rule may be relied upon3 ,tartaric acid #b oz4 by weight4 ,bicarbonate of soda #c ,arrowroot #c ,mix and sift together thoroughly4 ,keep in a dry place1 in a wide-mouthed bottle4 ,,cake ,cake of the simpler kinds1 especially sponge cake1 is frequently given to the sick4 ,good sponge cake1 served with sweet cream or a glass of milk1 is an excellent lunch for an invalid4 ,some of the plain kinds of butter cakes--those made with a little butter--such as white1 feather1 and similar varieties1 are excellent food4 ,consider for a moment what they contain3 eggs1 milk1 butter1 sugar1 and flour--five of the most valuable of all our food products4 ,yet there are those who pride themselves upon not eating cake1 which idiosyncrasy can only be explained in one of two ways3 either the cake which they have had has not been properly made1 or else it has been so good that1 during a lapse of judgment1 they have eaten too much4 ,the dark fruit cakes should be avoided by both sick and well1 on account of the indigestible nature of the dried fruits used in them1 and also because they are often compact and close-grained1 not light4 ,there is a custom prevalent in many kitchens of using what is called cooking butter--that is1 butter which is off taste or rancid--for cake4 ,it is but poor economy1 even if it can merit that name at all4 ,if you have no other butter for cake1 don't make any4 ,sweet butter and fresh--not store--eggs are absolutely necessary4 ,also1 a dainty worker to mix the ingredients with accuracy and care1 and to oil the pan in which the cake is to be baked1 so that the outside shall not taste of fat4 ,many an otherwise nice cake has been spoiled by oiling the pan in which it was baked with dirty or rancid grease4 ,use a very little sweet butter or olive-oil4 ,,the ,,process ,,of ,,cake ,,making ,all ordinary cakes are made in much the same way as to the order in which their ingredients are mixed4 ,first the butter and sugar are creamed together1 then the yolks of the eggs are beaten and added1 with the milk1 to the butter and sugar2 then the flour1 into which the cream of tartar and soda have been well mixed by sifting them together several times1 is put in2 and last1 the beaten whites of the eggs4 ,care in ,baking4 ,for sponge cake made with baking-powder1 or soda and cream of tartar1 an oven moderately heated will be required--that is1 one of #cjj ,fahr41 or one which will slightly brown a loaf in twenty minutes4 ,for sponge cake made without raising material1 such as the old-fashioned kind1 in which only eggs1 sugar1 and flour are used1 a slow oven is necessary4 ,for butter cakes a temperature somewhere between #cej and #chj will not fail4 ,the baking of cake is the most difficult part of the process1 on account of the constantly variable condition of ovens in common iron stoves1 and because it is more easily spoiled than bread and other foods usually cooked in an oven4 ,one is obliged to exercise a new judgment every time cake is made4 ,even thermometers are only a partial help1 for if an oven has a temperature of #cjj ,fahr4 at a certain time1 there is no means of being sure what the temperature will be half an hour from then4 ,however1 by giving attention and some practice to it1 one may gain considerable skill in managing fires4 ,should the cake be cooking too fast1 and arranging the stove dampers does not lessen the heat1 a piece of buttered paper laid over the top will protect it1 and will not stick4 ,layer1 or thin cakes1 require a hotter oven than loaves4 ,pans for baking cake should be lined with buttered paper 7the buttered side up71 letting it overlap the sides for about an inch to assist in lifting out the cake4 ,an earthenware bowl and a wooden spoon should be used for mixing4 ,get everything ready before beginning to mix cake1 the oven first of all4 ,bake as soon as possible after the flour is in1 for carbonic acid begins to be formed as soon as the soda and cream of tartar come in contact with the liquid1 and some of it will escape unless the mixture is baked at once4 ,do not stop to scrape every bit from the bowl2 that can be attended to afterward1 and a little patty-cake made of what is left4 ,,invalid',s ,,sponge ,,cake #b ,cups of pastry flour measured after sifting4 #a ,teaspoon of cream of tartar4 ,teaspoon of soda 7slightly scanted74 #d ,eggs4 #a ,cups of powdered sugar4 ,cup of water4 #b ,tablespoons of lemon-juice4 ,get everything ready before beginning to make the cake2 oil the pan1 or oil paper and line the pan with it2 measure the flour1 cream of tartar1 and soda1 and sift them together four times2 measure the sugar1 water1 and lemon-juice1 and separate the yolks from the whites of the eggs4 ,beat the whites of the eggs with half the sugar until they are very light4 ,then beat the yolks very light1 or until they become lemon-colored1 add the remaining half of the sugar and beat again1 and then a little of the water if it is difficult to turn the egg-beater4 ,when the sugar is well mixed1 add the remainder of the water1 the lemon-juice1 and the flour4 ,beat for a few seconds1 but not long1 as all mixtures that have cream of tartar and soda should be baked as quickly as possible4 ,last of all fold in 7not beat7 the whites of the eggs lightly1 so as not to break out the air which has been entangled by the beating1 as it helps to make the cake light4 ,bake in a moderate oven from forty-five to fifty minutes1 or until the cake shrinks a little from the pan4 ,,feather ,,cake ,cup of butter4 #a ,cup of sugar4 #b ,eggs4 #a ,cups of pastry flour4 ,teaspoon of soda 7slightly scanted74 #a ,teaspoon of cream of tartar4 ,a little grated nutmeg4 #a ,teaspoon of vanilla4 ,see first of all that you have a proper fire4 ,measure the ingredients1 and get everything ready before beginning--mixing-bowl1 pans1 etc4 ,use a wooden cake spoon1 with slits in the bowl1 for mixing4 ,line the pans with buttered paper4 ,then cream the butter1 adding to it half the sugar and half the milk1 the latter very slowly2 separate the yolks of the eggs from the whites1 and beat them with the remaining sugar2 when they are very light add the rest of the milk4 ,beat the whites until stiff4 ,now mix the creamed butter and yolks together with the flavoring1 then stir in the flour1 and last the whites1 which are to be cut and folded in1 not beaten4 ,bake it in shallow pans in a moderate oven forty minutes1 or about that time4 ,when the cake begins to shrink a little from the sides of the pan1 there is no doubt that it is cooked enough4 ,this recipe may be used for a variety of plain cakes4 ,for ,chocolate ,cake4 ,melt and stir into the above mixture two ounces of ,baker's chocolate1 or two teaspoons of cocoa wet in a little warm water4 ,for ,rose ,cake4 ,color the feather cake mixture with six drops of carmine4 ,,layer ,,cake ,oil three layer cake pans1 or pie-plates4 ,make the feather cake mixture1 and divide it into three portions4 ,bake one white1 color another pink with three or four drops of carmine1 and the third brown with an ounce of melted chocolate4 ,bake in a hot oven for fifteen minutes4 ,when cool1 join the layers with ,white ,mountain frosting1 and frost the top of the last layer4 ,any of the fillings given under the head of ,cake ,filling may also be used4 ,when chocolate is used in cake1 it is not necessary to grate it or even to break it into small pieces4 ,it contains a large proportion of fat which liquefies at a low temperature1 consequently it is necessary only to heat it slowly to reduce it to the liquid state4 ,,carmine ,,for ,,coloring ,the following rule for making liquid carmine for coloring cake1 ice-cream1 blanc-mange1 etc41 will be found useful3 #a ,ounce of ,no4 #dj carmine4 #c ,ounces of boiling water4 #a ,ounce of ammonia4 ,bottle for use4 ,it will keep indefinitely4 ,,white ,,cake #a ,tablespoon of butter4 #a ,cup of sugar 7powdered74 #a ,cups of pastry flour4 ,teaspoon of soda4 #a ,teaspoon of cream of tartar4 ,whites of four eggs4 ,teaspoon of almond extract1 or #a ,teaspoon of rose-water4 ,proceed1 as with all cake mixtures1 by getting everything ready before beginning to mix any of the ingredients1 not forgetting the fire4 ,then cream the butter with the sugar1 and add the milk to it slowly1 so that the cream shall not break4 ,beat the whites of the eggs very stiff4 ,then to the butter1 sugar1 etc41 add the flour1 with which the cream of tartar and soda have been sifted at least four times1 and the flavoring2 last1 fold in the whites of the eggs1 and bake in a round loaf for an hour and a quarter or an hour and a half in a slow oven4 ,,dream ,,cake ,make a white cake mixture4 ,bake it in shallow layer-cake pans1 in a moderate1 not slow1 oven4 ,join them with a caramel filling1 and frost the top with the same1 or use ,white ,mountain frosting instead of the caramel1 flavored with rose-water1 and left either white1 or colored a delicate shell pink with carmine4 ,,cake ,,filling ,,and ,,frosting ,,white ,,mountain ,,frosting ,boil together1 without stirring1 one cup of granulated sugar with one third of a cup of boiling water1 for eight or ten minutes4 ,when the sugar has been boiling five minutes1 beat the white of one egg until it is very light4 ,then test the sugar mixture by letting a little run off the side of a spoon4 ,if in falling it forms a delicate thread1 it is just at the point to stop the boiling4 ,when it has reached this point1 pour it at once into the beaten egg in a small stream1 stirring the egg constantly to keep it smooth4 ,continue stirring for two or three minutes until it begins to thicken1 then spread it either between layer cakes for filling1 or use it for frosting4 ,,caramel ,,filling #a ,cup of brown sugar4 ,cup of sweet cream4 #a ,teaspoon of butter4 ,boil all together until it threads1 stirring it slowly as it boils4 ,it will take about eight minutes4 ,use either for frosting or filling4 ,,chocolate ,,icing ,cup of sugar4 #d ,tablespoons of water4 #b ,eggs4 #a ,ounce of chocolate1 or #a ,tablespoon of ,dutch cocoa4 #a ,teaspoon of vanilla4 ,boil the sugar1 water1 and chocolate together1 two minutes1 to render the chocolate smooth4 ,then add the beaten eggs4 ,cook two minutes more1 stirring slowly and gently4 ,add the vanilla just as it is taken from the fire1 and use at once1 as it becomes firm quickly4 ,it is good either for icing cakes or for filling4 ,,cream ,,filling ,make a cream sauce with one cup of milk1 a tablespoon of butter1 and a tablespoon of flour4 ,beat one egg with half a cup of sugar1 and stir it into the sauce slowly4 ,cook for two minutes1 or until the egg is done4 ,it should look like a thick smooth cream4 ,flavor it with a piece of cinnamon bark boiled in the milk1 or with vanilla or almond4 ,use this cream for filling1 for layer cakes1 or split a thin sponge cake in two1 and spread it between the halves4 ,,diet ,,lists ,,or ,,menus ,,for ,,the ,,sick ,diet for the sick may be divided into three kinds3 ,liquid1 ,light1 and ,convalescent's or ,invalid's ,diet4 ,liquid diet consists entirely of liquids1 of which milk is the most valuable4 ,the meat broths 7those made with beef1 chicken1 and mutton71 oyster and clam broth1 albumen water1 eggs in the form of egg-nog1 egg cream1 and mulled wine1 and tea and coffee are excellent4 ,to this list may be added1 as the patient shows signs of recovery1 soft custards1 and jellies made with wine1 lemon1 coffee1 or orange-juice1 which quickly become liquid when eaten4 ,a patient is given liquid diet during times of severe and dangerous illness4 ,usually the amount of food and intervals at which it is to be given are prescribed by the physician4 ,the following table may be of assistance to those who are without such aid3 ,,liquid ,,diet ,no4 #a #h ,a4 ,m4 ,hot milk of a cup #aj ,a4 ,m4 ,hot coffee with cream and a little sugar of a cup #ab ,m4 ,beef-juice #b tablespoons #b ,p4 ,m4 ,warm milk of a cup #d ,p4 ,m4 ,wine whey of a cup #f ,p4 ,m4 ,hot milk of a cup #h ,p4 ,m4 ,hot cocoa of a cup ,no4 #b #h ,a4 ,m4 ,hot milk of a cup #aj ,a4 ,m4 ,chicken broth of a cup #ab ,m4 ,egg-nog tumbler #b ,p4 ,m4 ,milk of a cup #d ,p4 ,m4 ,hot tea with cream and sugar of a cup #f ,p4 ,m4 ,chicken broth of a cup #h ,p4 ,m4 ,hot milk of a cup ,no4 #c #h ,a4 ,m4 ,hot milk of a cup #aj ,a4 ,m4 ,beef broth of a cup #ab ,m4 ,beef-juice #b tablespoons #b ,p4 ,m4 ,milk1 either warm or cold of a cup #d ,p4 ,m4 ,oyster broth with milk of a cup #f ,p4 ,m4 ,hot milk of a cup #h ,p4 ,m4 ,hot cocoa of a cup ,no4 #d #h ,a4 ,m4 ,hot cocoa of a cup #aj ,a4 ,m4 ,hot milk of a cup #ab ,m4 ,beef-juice1 warm or cold of a cup #b ,p4 ,m4 ,beef broth1 hot of a cup #d ,p4 ,m4 ,wine jelly #b tablespoons #f ,p4 ,m4 ,hot cocoa of a cup #h ,p4 ,m4 ,hot milk of a cup ,no4 #e #h ,a4 ,m4 ,hot milk of a cup #aj ,a4 ,m4 ,coffee with cream and sugar of a cup #ab ,m4 ,hot beef broth of a cup #b ,p4 ,m4 ,orange jelly #c tablespoons #d ,p4 ,m4 ,mulled wine of a cup #f ,p4 ,m4 ,warm or cold soft custard of a cup #h ,p4 ,m4 ,warm cocoa of a cup ,if nourishment is to be given throughout the night1 either hot or warm milk or cocoa is good4 ,they are soothing and sometimes induce sleep4 ,tea and wine whey should be avoided at night1 unless1 of course1 the patient needs stimulating1 in which case use the wine only1 for tea often causes wakefulness4 ,the whites of eggs beaten and strained1 and mixed with finely crushed ice1 is a valuable form of food for a typhoid fever patient4 ,toast-water and cracker tea are good in all feverish conditions4 ,milk may be varied by making it into milk-punch1 with a very little sugar 7a scanty teaspoon7 and a tablespoon of brandy or sherry to each tumbler1 or it may be made with a few drops of vanilla1 instead of the brandy or sherry4 ,,light ,,diet ,light diet consists of everything included in liquid diet1 and in addition fruits1 such as grapes and oranges2 porridge of granum or farina2 soft-cooked or poached eggs2 dry1 water1 milk1 and cream toast2 the maigre soups1 such as celery and mock-bisque1 and chicken2 delicate puddings1 coffee and velvet cream1 and baked custards1 with perhaps for dinner a meat ball1 a small bit of beefsteak or roast beef1 and a baked potato4 ,jellies made with gelatine1 especially when flavored with wine1 are a very valuable form of food with which to make the transition from liquid to light diet4 ,they are palatable1 nutritious1 and1 being in solid form1 are satisfying to the minds of those who think they are not getting much to eat when fed on liquids alone4 ,the change from liquid to light diet should be made gradually1 adding one kind of solid food at a time4 ,perhaps after the jellies a bit of water or milk toast1 then an egg1 then a little soup or pudding1 until1 as strength is gained1 the person is able to take anything in the list1 and finally is able to eat almost any kind of nutritious and well-prepared food4 ,,first ,,day4 ,breakfast4 ,poached ,egg on ,toast4 ,cocoa4 ,lunch4 ,milk-punch4 ,dinner4 ,raw ,oysters4 ,cream-crackers4 ,port ,wine4 ,lunch4 #a ,cup of ,hot ,beef ,broth4 ,supper4 ,milk ,toast4 ,wine ,jelly4 ,tea4 ,,second ,,day4 ,breakfast4 ,soft-cooked ,egg4 ,milk ,toast4 ,coffee with ,sugar and ,cream4 ,lunch4 #a ,cup of ,soft ,custard4 ,dinner4 ,cream-of-celery ,soup4 ,sippets4 ,a little ,barley ,pudding1 with ,cream4 ,sherry ,wine4 ,lunch4 ,milk-punch4 ,supper4 ,water ,toast1 ,buttered4 ,wine ,jelly4 ,tea4 ,,third ,,day4 ,breakfast4 ,scrambled ,egg4 ,cream ,toast4 ,cocoa4 ,lunch4 #a ,cup of ,hot ,chicken ,broth4 ,dinner4 ,chicken ,panada4 ,bread4 ,port ,wine4 ,a little ,tapioca ,cream4 ,lunch4 ,an ,egg-nog4 ,supper4 ,buttered ,dry ,toast4 ,baked ,sweet ,apples and ,cream4 ,tea4 ,,fourth ,,day4 ,breakfast4 ,an ,orange4 ,farina ,mush1 with ,cream and ,sugar4 ,poached ,egg on ,toast4 ,baked ,potato4 ,cocoa4 ,lunch4 #a ,cup of ,hot ,soft ,custard4 ,dinner4 ,potato ,soup4 ,croutons4 ,a small ,piece of ,beefsteak4 ,creamed ,potatoes4 ,baked ,custard4 ,coffee4 ,lunch4 #a ,cup of ,chicken ,broth1 with ,rice4 ,supper4 ,raw ,oysters4 ,banquet ,crackers4 ,graham ,bread1 ,toasted4 ,wine ,jelly4 ,tea4 ,,fifth ,,day4 ,breakfast4 ,an ,orange4 ,coffee4 ,mush of ,wheat ,germ1 with ,cream and ,sugar4 ,broiled ,mutton ,chop4 ,toast4 ,lunch4 #a ,cup of ,mulled ,wine4 ,dinner4 ,chicken ,soup4 ,bread4 ,creamed ,sweetbreads4 ,duchess ,potato4 ,snow ,pudding4 ,cocoa4 ,lunch4 ,siphon ,soda1 with ,coffee ,syrup and ,cream4 ,supper4 ,buttered ,dry ,toast4 ,orange ,jelly4 ,sponge ,cake and ,cream4 ,tea4 ,,convalescent',s ,,diet ,convalescent's diet includes the liquid and light diets1 and1 in addition1 all easily digested and nutritious food4 ,for meats1 game1 especially venison and birds1 beef1 mutton1 and chicken may be given1 but never either pork or veal4 ,they are difficult of digestion4 ,eggs in all ways1 soft-cooked1 scrambled1 poached1 and as omelets1 well-baked potatoes1 creamed potatoes1 celery1 snow pudding1 cream of rice pudding1 and tapioca cream1 jellies1 both those made from gelatine and fruits1 ,graham bread1 ,graham gems1 rusk1 and1 in fact1 any well-made bread1 and good cake4 ,a convalescent may use for drinks plenty of good milk1 cocoa1 carefully made tea and coffee1 occasionally good wine1 and the different mineral and drinking waters4 ,some foods to be avoided are pastry1 dark or badly made cakes1 pork1 veal1 any highly seasoned meat dish made with gravy1 all kinds of fried food1 sausages1 heavy puddings1 badly made bread1 lobsters and crabs4 ,,spring ,no4 #a ,breakfast4 ,an ,orange4 ,porridge of ,wheat ,flakes1 with ,cream and ,sugar4 ,omelet1 with ,broiled ,ham4 ,coffee4 ,hot ,graham ,gems and ,butter4 ,lunch4 #a ,cup of ,hot ,beef ,broth4 ,a ,cream-cracker4 ,dinner4 ,chicken ,soup4 ,creamed ,fish4 ,mashed ,potato4 ,snow ,pudding4 ,white ,cake4 ,tea4 ,lunch4 #a ,cup of ,hot ,milk4 ,supper4 ,broiled ,squab on ,toast4 ,creamed ,potatoes4 ,bread and ,butter4 ,jelly4 ,cocoa4 ,no4 #b ,breakfast4 ,an ,orange4 ,farina ,porridge1 with ,cream and ,sugar4 ,french ,chops 7,mutton74 ,baked ,potato4 ,cream ,toast of ,graham ,bread4 ,cocoa4 ,lunch4 #a ,cup of ,cracker ,gruel4 ,dinner4 ,mock-bisque ,soup4 ,sticks4 ,roast ,beef4 ,french ,peas4 ,mashed ,potato4 ,bread and ,butter4 ,baked ,cup ,custard4 ,coffee or ,claret4 ,lunch4 #a ,cup of ,hot ,bouillon4 ,supper4 ,scrambled ,eggs4 ,creamed ,potatoes4 ,water ,toast1 with ,apple ,compote4 ,feather ,cake4 ,tea4 ,,summer ,no4 #a ,breakfast4 ,blackberries4 ,farina ,porridge1 with ,cream and ,sugar4 ,broiled ,steak4 ,baked ,potatoes4 ,dry ,toast4 ,cocoa4 ,lunch4 #a ,tumbler of ,kumiss4 ,dinner4 ,potato ,soup made with ,new ,potatoes4 ,baked ,fish4 ,mashed ,potatoes4 ,peas4 ,chicken ,salad4 ,lemon ,jelly4 ,tea4 ,lunch4 ,soda-water1 with ,vanilla ,syrup and ,cream4 ,supper4 ,cold ,broiled ,chicken4 ,bread and ,butter4 ,blueberries4 ,white ,cake4 ,cocoa4 ,no4 #b ,breakfast4 ,blueberries4 ,broiled ,perch4 ,baked ,potatoes4 ,hot ,snow ,cakes1 with ,butter4 ,coffee4 ,lunch4 ,milk-punch4 ,dinner4 ,broiled ,french ,chop4 ,duchess ,potato4 ,peas4 ,tomato ,salad4 ,tapioca ,cream4 ,wine ,jelly4 ,lemonade4 ,lunch4 ,egg-nog4 ,supper4 ,hot ,water ,toast1 ,buttered4 ,berries4 ,omelet1 with ,parsley4 ,tea4 ,soft ,custard in ,cups4 ,,autumn ,no4 #a ,breakfast4 ,oatmeal ,mush1 with ,cream and ,sugar4 ,broiled ,steak4 ,baked ,potatoes4 ,oatmeal ,muffins1 ,hot1 with ,butter4 ,coffee4 ,lunch4 #a ,cup of ,hot ,beef ,broth4 ,a ,banquet ,cracker4 ,dinner4 ,celery ,soup4 ,sippets4 ,roast ,pheasant1 with ,jelly4 ,potatoes4 ,stewed ,mushrooms4 ,velvet ,cream4 ,cocoa4 ,lunch4 ,a thin ,sandwich of ,bread and ,butter4 ,tea4 ,supper4 ,raw ,oysters4 ,cream ,toast4 ,baked ,apples4 ,rusk4 ,tea4 ,no4 #b ,breakfast4 ,cantaloup4 ,farina ,porridge1 with ,cream and ,sugar4 ,broiled ,mutton ,chop4 ,baked ,potatoes4 ,dry ,toast4 ,coffee4 ,lunch4 #a ,cup of ,hot ,chicken ,broth4 ,dinner4 ,oyster ,soup4 ,sticks4 ,roast ,beef4 ,creamed ,potatoes4 ,celery ,salad4 ,coffee ,cream4 ,tea4 ,lunch4 ,a ,cup of ,hot ,oatmeal ,gruel4 ,supper4 ,poached ,egg on ,toast4 ,cocoa4 ,graham ,bread and ,butter4 ,sponge ,cake4 ,,winter ,no4 #a ,breakfast4 ,an ,orange4 ,oatmeal ,porridge1 with ,cream and ,sugar4 ,coffee4 ,broiled ,steak4 ,baked ,potato4 ,cream ,toast4 ,lunch4 ,egg-nog4 ,dinner4 ,celery ,soup4 ,croutons4 ,roast ,chicken4 ,creamed ,onions4 ,duchess ,potato4 ,lettuce ,salad 7plain74 ,velvet ,cream4 ,coffee4 ,lunch4 ,cocoa ,cordial4 ,sponge ,cake4 ,supper4 ,fancy ,roast of ,oysters4 ,dry ,toast4 ,chocolate1 with ,whipped ,cream4 ,orange ,jelly4 ,no4 #b ,breakfast4 ,an ,orange4 ,wheat ,germ1 with ,cream and ,sugar4 ,broiled ,partridge4 ,dry ,toast4 ,coffee4 ,lunch4 #a ,cup of ,hot ,chicken ,broth4 ,dinner4 ,consomm4 ,bread4 ,roast ,beef4 ,mashed ,potatoes4 ,tomato ,salad4 ,cream of ,rice ,pudding4 ,coffee4 ,lunch4 #a ,cup of ,mulled ,wine4 ,supper4 ,venison ,steak1 with ,port ,wine ,sauce4 ,toast4 ,sponge ,cake1 with ,sweet ,cream4 ,cocoa4 ,,serving ,if cooking be a science1 then serving is an art4 ,it perhaps more closely resembles painting than any other1 for a well-spread table should be a picture1 and each separate dish a choice bit in the landscape4 ,the invalid's tray should be a dainty ,dresden water-color of delicate hues and harmonious tints4 ,it is not easy to give definite directions in regard to serving1 for it involves so much of good taste in so many directions1 and depends so largely upon the individual and the circumstances4 ,it requires intelligent study1 a cultivated habit of thought1 and the appreciation of symmetry1 and the harmony of colors2 to do it well one must ever judge anew and arrange again1 for no two meals are exactly alike in all their details4 ,of course1 the most important thing in serving is the thing to be served4 ,a badly prepared or unwholesome dish1 no matter how beautifully it may be presented1 is worthless--perhaps even worse1 for it may prove a positive source of evil4 ,an indifferently done steak1 served on a silver platter1 is less acceptable than one perfectly cooked on plain china1 or a bit of burned toast on ,dresden ware than a daintily browned piece on a common white plate4 ,put the force1 therefore1 of your efforts on securing that which is wholesome in itself1 adapted to the needs of the patient1 and perfectly cooked2 then serve it in the most attractive manner at your command4 ,good serving is a necessity for the sick4 ,it should never be regarded as simply ornamental4 ,when a person has the hunger of health1 colors and dishes are not of great account2 but when one is ill1 or exhausted with fatigue1 sometimes a pretty color1 a dainty cup1 or beauty of arrangement makes all the difference1 and one is tempted to eat when otherwise the food would remain untouched4 ,simplicity should rule at all times the arrangement of an invalid's tray4 ,anything like display is entirely out of place4 ,japanned trays of oval shape are the ones in general use4 ,when one is fortunate enough to possess a silver tray1 the dishes may be placed directly upon it1 or on a doily1 which covers the center of it4 ,all other trays should be completely covered with a dainty snowy napkin1 or tray-cloth4 ,after the napkin has been neatly spread upon the tray1 place a plate in the middle of the side nearest to you1 and then arrange the other dishes about it1 with the tiny earthen teapot on the right1 and the sugar-bowl and cream-pitcher of silver next to it2 the knife1 fork1 and spoons should be on the right and left of the plate1 never in front of it4 ,the various dishes to be served should then be arranged symmetrically in other parts of the tray1 not scattered about without the appearance of order4 ,never crowd a tray4 ,calculate beforehand how many dishes you will probably have1 and select a size accordingly4 ,serve a single glass or a single cup on a small round or oval tray with a doily1 never on a large tray1 such as might be selected for a meal4 ,when practicable use silver dishes for meats1 soups1 coffee1 hot milk1 or any hot food2 when these cannot be had1 use hot china4 ,avoid discords in color4 ,most women have an instinctive appreciation of color1 and by giving some thought to the subject of harmonies1 and observing the methods of others who are known to have good taste in such matters1 bad blunders in the arrangement of a tray or a table may be avoided4 ,red with yellow1 blue with green1 and yellow with pink are inharmonious combinations of color2 but yellow with white1 blue with white1 dull orange with brown1 violet1 and pale gold are exquisite together4 ,a cup of chocolate in pale pink or dull red1 coffee in buttercup yellow1 especially when served without cream1 and green tea in ,nile green1 appeal to the eye as well as to the taste1 giving double pleasure--gratifying two senses instead of one4 ,color plays a very important part in serving food4 ,it produces strong effects in some persons who are deeply moved by harmonies or discords in it1 as others are by harmonies or discords in music4 ,color appeals to the esthetic side of some natures much more forcibly than many of us are aware4 ,the story is told of a lady1 possessed of unusually keen color-perception1 who had been living for many months in a house furnished in monotonous hues1 and in which the table was always set in plain white cloth and white china4 ,being invited to lunch with a friend in the neighborhood1 she was moved to tears at the sight of a beautiful table1 decorated with a scarlet cloth1 flowers1 and harmoniously contrasting colored china4 ,the effect of the colors upon the emotions was similar to that which is sometimes produced by an exquisite strain of music4 ,who can say how much of subtle refining influence may be exerted by such things8 ,regarded as a general thing only in the light of the ornamental1 they are too often looked upon as luxuries1 and therefore dispensable2 but whatever ministers to the esthetic side of the mind must be elevating1 and the influence of neatness1 of beautiful surroundings1 of harmonious colors1 of art in any form1 inevitably produces an effect upon character4 ,in time such surroundings become necessities1 and when the individual is deprived of them they are missed1 and he feels a sense of dissatisfaction with those of meaner kind--perhaps dissatisfaction with a poorer or lower life in any way--and imperceptibly these seeming ornaments of existence may be the means which shall lift many an one into a higher plane of life1 so that1 aside from their practical value1 all the niceties of household affairs may have a lasting effect for good upon character4 ,to be progressive1 one must be constantly in a frame of mind to learn1 and ever on the alert for information4 ,fashions change in serving foods as in other things4 ,however1 there are certain fixed principles which always remain unchanged4 ,perfect neatness1 orderly and pleasing arrangement1 and harmonious coloring are ever essential4 ,for the invalid's tray use the prettiest china obtainable4 ,in a private house there are always some choice and precious pieces--teacups1 quaint silver pitchers and spoons1 pretty plates1 and delicate thin tumblers4 ,these will be gladly placed at the disposal of the sick one1 especially if the nurse will volunteer to be responsible for them4 ,to prepare a meal for an invalid after planning the food1 the first necessary articles are a tray clean on both sides1 a neat napkin to spread over it1 and exquisitely clean dishes done by a servant known to be neat1 or by one's self4 ,it not infrequently happens1 especially in houses in which the mistress leaves everything to the servants1 and never goes into the kitchen1 that dishes are washed in such surroundings of dirt1 and wiped with such unclean towels1 as to be dangerous for any one to use4 ,it is therefore necessary for a nurse to understand about such matters1 and to see to it that her patient's dishes are above suspicion4 ,in fact1 it is a dainty attention on her part to care entirely for the tray-dishes of her charge4 ,in some forms of disease it is absolutely necessary1 in order to prevent contagion1 that a nurse should attend altogether to the tray and dishes1 for it would almost never occur that any member of a household would understand an effectual method of sterilization4 ,in a contagious disease everything that goes to the bedside--dishes1 knives1 forks1 spoons1 napkin1 the tray itself--should be rendered sterile by boiling in water for half an hour1 or by treatment with steam for a similar time1 before any one1 except the nurse1 even touches them4 ,nothing should be used in the way of linen or dishes that cannot be washed without spoiling2 therefore fancy silk doilies and other similar furnishings are to be avoided4 ,when it is necessary to taste of food before giving it to a patient1 take some into a separate dish1 and use a separate spoon or fork2 or1 if it is a liquid1 take out a little with a spoon into another spoon1 being careful that the one used for tasting does not at any time touch the liquid4 ,never touch the bowls of spoons1 nor the inside of plates and cups1 with the fingers1 unless the hands are prepared by thorough cleansing for it4 ,a nurse who understands antiseptic surgery1 and knows how easily contagion is carried1 will appreciate the necessity of these precautions4 ,the hands should be washed after arranging a bed1 using a handkerchief1 arranging the hair--in fact1 always before handling either food or dishes4 ,food and drink should not be allowed to remain exposed to the air for any length of time4 ,most kinds of food are excellent media for micro-organisms to flourish in1 and consequently the food1 if it be such as might be eaten afterward1 deteriorates4 ,then1 from an esthetic point of view1 it is the height of untidiness to allow a tray to remain in the sick-room any length of time after the meal has been eaten4 ,it should be immediately removed with all traces of the meal1 as should also fruit1 glasses for water1 lemonade1 milk1 etc41 which may be used at different times during the day4 ,if the patient objects and wishes to have what is left for future use1 assure him that it is near at hand1 and being kept cool and clean for him4 ,by punctually fulfilling promises made about such matters1 he will very quickly learn to trust a nurse1 not only in these1 but in other things4 ,for decoration for a tray nothing should be used besides pretty china and flowers4 ,a slender glass or silver vase with a blossom or two1 or a delicate fern with a white or pink flower1 are always suitable4 ,it is well to use ferns and other fresh green decorations liberally1 especially in winter4 ,green is always grateful to the sight1 and sometimes a single spray will give pleasure to an invalid for hours4 ,violets1 roses1 orchids1 and all flowers that are dainty in themselves1 are always in good taste1 but a very few or a single blossom is all that is allowable4 ,a big bouquet on a tray or an invalid's table is as out of place as a whole roast or a whole pudding4 ,flowers with strong odors or primary colors should be avoided1 such1 for instance1 as marigolds1 fleur de lis1 and dahlias4 ,they are handsome in a garden or a hall1 but not at the bedside4 ,little attentions in the way of ornamentation1 and thoughtfulness as to an invalid's meal1 are deeply appreciated4 ,they show that an effort has been made to please1 and to many sick ones the feeling that they are a constant care to those about them is a very oppressive one4 ,it should be the pleasure of a good nurse to dispel such thoughts4 ,it is the duty of every nurse to do so4 ,variety for those who are sick 7after they are out of danger1 and waiting for strength to return7 is just as necessary as for those who are well1 and for the same reason--that is1 to furnish the body with all those substances required for perfect nutrition4 ,many think that because a person is ill1 or an invalid1 he must be denied all things that are good1 and fed upon such dishes as well persons generally abhor1 like water gruel1 thin oyster stews1 and half-cooked corn-starch pudding4 ,it is curious how such an idea should have been lodged in the mind1 but it is probably a relic of the old treatment in the days before antiseptic surgery and the modern practice of medicine4 ,now1 as soon as a patient is out of danger1 careful feeding with a variety of wholesome1 perfectly cooked1 nutritious food--of course1 wisely administered as to quantity--is an essential part of the treatment1 and constitutes nearly the whole cure in some forms of disease of the nervous system4 ,the body1 depleted and exhausted by long-continued sickness1 is without resources1 and must draw from food 7and1 of course1 air7 all those substances needed for repair and the restoration of bodily vigor4 ,to insure this1 different kinds of food are required1 for no single one1 not even milk1 contains everything needed4#dd ,fruits of various kinds1 green salads and vegetables1 fish1 beef1 and mutton should be used1 as well as milk1 eggs1 chicken1 and toast4 ,ease in serving the sick is an accomplishment in a nurse1 and a certain amount of seeming indifference is an advisable quality to cultivate4 ,it is a good plan to take every possible care in preparing a meal for a sick person1 and then to appear not to notice whether he eats2 for sometimes sensitive people1 in their desire not to disappoint1 or in their endeavors to please1 will eat when they do not care for food4 ,endeavor to remember individual tastes1 and try to gratify them2 always do so when it is in your power1 for these individual preferences are often true instincts of the individual nature striving to secure that which is best for it4 ,if a man asks for the second joint of a fowl1 don't take to him a cut from the breast1 even though you may think it the choicest portion4 ,food should be given at regular intervals4 ,if a patient is very ill1 the rule is to administer nourishment in small quantities and often4 ,sometimes a patient is too feeble to help himself to food1 and then he must be fed by the nurse4 ,when such is the case1 she should be extremely careful1 no matter what the pressure of other work may be1 not to hurry him4 ,give him plenty of time1--first1 that the food may remain in the mouth long enough to be mixed with the saliva1 for saliva is one of the digestive juices2 and second1 so that it may be thoroughly masticated and broken2 otherwise it will be thrown into the stomach in large masses1 and may not digest at all4 ,the quantity of food given will always depend upon the condition of the person1 and will consequently vary for each individual4 ,give rather too little than too much1 with1 of course1 the understanding that there is always an abundance to be had4 ,a little is often a challenge1 especially to one of delicate appetite2 a large quantity is always vulgar4 ,it is much better to carry a second portion to one who needs it than to offer too much at first4 ,no exact and definite directions can be given for the serving of special dishes1 for a nurse's resources in the way of china1 etc41 are so uncertain2 but a few hints in regard to some principles that1 no matter what the circumstances are1 never change may be found of service4 ,for instance1 water1 lemonade1 milk1 milk-punch1 and all other cold drinks are most healthful when cool1 not ice-cold4 ,ice-cold water1 ice-cold milk1 and all chilled drinks are always forbidden for both sick and well1 except in fevers1 in extremely hot weather1 and in unusual cases1 when only a few spoons of liquid are taken4 ,even in these cases it is a question whether cool liquids would not do as well4 ,we all know the danger of taking a large quantity of ice-cold drink when overheated4 ,even death has frequently resulted from it4 ,serve tea1 coffee1 cocoa1 bouillon1 broth1 gruel1 and all hot drinks in cups which are hot1 not lukewarm4 ,soup as a part of a meal should be served in a covered silver dish when practicable1 for silver may be made very hot1 and no other is so pretty4 ,in lieu of silver use a covered china dish1 or a bouillon-cup made hot in an oven beforehand4 ,remember that the warmth of all these foods is one of their valuable qualities4 ,beef-juice and beef-tea may be offered in a red wine-glass1 to conceal the color1 which is sometimes at first unpleasant to those unaccustomed to the use of rare beef2 but the taste of these is so acceptable and savory that1 after taking a few spoons1 the objection vanishes4 ,cups and tumblers ought not to be filled to more than within a half inch of the top4 ,the best argument for this custom is1 that it is considered good form2 but there is a good reason back of it1 as is the case in most other established customs4 ,if a cup be filled to the brim it cannot be moved without spilling the liquid over the outside2 this occasions wiping1 which it is especially difficult to do1 and waste of a certain portion of the contents2 then it is not easy to drink from a cup so filled4 ,fruits1 such as oranges1 grapes1 peaches1 and tomatoes1 should be served cool1 but not cold or chilled4 ,the ideal way to eat fruits is without artificial cooling4 ,a peach is never so delicious as at the moment it is gathered from the tree1 just ripe1 and tomatoes have the finest flavor eaten directly off the vines2 but it is seldom that these fruits or others can be so obtained1 and we1 knowing that fruits do not keep well except in cool places1 are apt to associate a certain degree of coolness with them4 ,the objection to serving fruits very cold is that1 besides the fact that they are not as readily digested so1 their delicate flavor is lost1 for the cold contracts the sensitive papill of the tongue1 and thus the power of tasting is temporarily deadened4 ,oranges1 peaches1 and plums may be used uncooked1 as they are extremely easy of digestion so1 and also grapes1 unless there is objection to the seeds1 in which case they should be cooked1 and the seeds strained out4 ,apples and pears are safer cooked2 tomatoes may be eaten either way4 ,transparent jellies are pretty served in glass dishes1 and ice-cream1 sherbets1 and ices in china saucers1 or ice-cream dishes of pink1 or other delicately warm colors4 ,ice-cream1 uncolored1 in shell pink1 is much more attractive than it is in cold mauve or green4 ,water-ices1 which usually have color of their own1 may be served in dishes to match it4 ,raspberry or strawberry ice is lovely in dull rich red2 apricot ice in yellow--that is1 a certain shade of cru which harmonizes with the color of the fruit--and pineapple and lemon ice in ,dresden ware are very pretty4 ,eggs should be opened into a hot1 though not very hot1 egg-glass4 ,it is the proper thing to do so even when a patient is well enough to open them for himself1 for1 although the supply may have been obtained from the very best sources1 there is always the risk that some of the eggs may be old1 too old to be good4#de ,oysters in the half-shell are served simply with salt1 pepper1 and lemon-juice1 or horse-radish4 ,a quarter or a half of a lemon is placed on the oyster-plate with the oysters1 and after the salt and pepper are sprinkled on a few drops of lemon-juice are squeezed over each oyster1 or a bit of horse-radish is placed on each4 ,broiled oysters may be served with a sauce of melted butter1 seasoned with salt1 pepper1 and lemon-juice or vinegar4 ,toast is particularly acceptable with nearly all kinds of cooked oysters1 and fancy shapes1 such as tiny rounds1 squares1 and points1 are excellent with stews1 soups1 and roasts1 instead of crackers4 ,dry toast ought to be eaten directly off the toaster1 and1 except in serious illness1 butter may be given with it4 ,orange1 gooseberry1 raspberry1 and other marmalades1 currant1 apple1 and grape jellies1 and baked sweet apples or apple-sauce1 are excellent with either dry or water toast4 ,cooked apples in any form are delicious with milk and cream toasts4 ,it is the fashion just now to serve junket1 slip1 soft custard1 lemon cream1 tapioca cream1 and similar delicate desserts in cups and saucers1 not glasses4 ,the quainter the pattern of the china1 the prettier the effect4 99 99 99 99 99 ,a plan for a breakfast1 to consist of a peach1 rolled wheat porridge1 beefsteak1 baked potato1 coffee1 and toast3 7#a7 ,put the porridge1 which should have been cooked the day before1 on the fire to heat1 and the potato into the oven to bake4 7#b7 ,set some water to boil for the coffee1 and the milk to heat to serve with it4 7#c7 ,trim the steak1 which should be a small piece an inch thick1 an inch and a half wide1 and three or four inches long2 cut the bread1 and make a butter-ball by rolling a bit of butter between two spatters made for the purpose4#df 7#d7 ,set a plate1 cup and saucer1 and dishes for serving the food1 in the warming-oven to heat4 7#e7 ,arrange the tray with a fresh napkin1 knife1 fork1 spoons1 salt and pepper1 fine granulated sugar and cold cream for the porridge1 and some lumps of loaf sugar for the coffee4 7#f7 ,fifteen minutes before the potato is done make the coffee1 and ten minutes later broil the steak2 in the interim pare the peach1 laying it open from the stone1 and toast the bread4 ,now1 if calculation as to the time has been well made1 everything will be ready--the potato baked1 the porridge steaming1 the coffee cooked1 and the steak and toast waiting in the oven4 7#g7 ,serve the fruit on a tiny fruit-plate1 the porridge in a hot saucer1 and the coffee1 together4 ,when the fruit and porridge are finished1 offer the potato1 wrapped in a doily to keep it warm1 the steak in a hot covered silver dish1 and the toast on an individual bread-plate4 ,or all may be served together when for any reason it seems best to do so3 for instance1 if the tray has to be carried a long distance1 or up many flights of stairs4 ,the above arrangement is simply beginning with the things which require the longest time1 and then taking each in such order that all shall be finished at the same moment4 ,by understanding the length of time required for each dish1 there need be no hurrying1 nor will anything be cooked too soon4 ,dinner should be planned in the same way1 and also supper4 ,even when there is not much cooking to be done the same idea prevails--that is1 to begin with whatever requires the longest time1 and to do last those dishes which spoil by standing2 in other words1 to be systematic1 7#a7 because your meal is in better condition when so done1 and 7#b7 because it is easier for yourself4 ,there then will be neither hurry nor worry1 and work which ends with a satisfactory result is always a pleasure4 ,,the ,,feeding ,,of ,,children ,there are three ways in which a child may be supplied with food during its infancy3 by its mother2 by a substitute for its mother--a wet nurse2 and by artificial feeding4 ,this chapter will treat only of the latter method4 ,the child is fortunate whose mother can supply it with a sufficient quantity of wholesome milk4 ,there is nothing more to be desired for it during the first ten or twelve months of its life4 ,but often a mother1 for one reason or another1 is not able to nurse her child1 and other means of feeding must be sought4 ,in such cases1 among the wealthier classes1 a wet nurse is sometimes employed2 but with the majority of people there is no alternative except artificial feeding4 ,when this has been decided upon1 the question naturally arises as to what shall be the best substitute for the natural nourishment of the child--mother's milk1 which must always be taken as the perfect type of infants' food4#dg ,to this subject doctors and hygienists have given much attention for a long time4 ,many kinds of food preparations have been made and tested4 ,the result has been that1 almost without exception1 authorities agree that milk from healthy1 well-fed cows1 properly prepared1 is the most valuable substitute for human milk that is at present known4#dh ,the following analyses give the comparison between cow's milk and human milk3 ,human ,milk4 ,cow's ,milk4 ,nitrogenous substances #b4ce #d4cj ,fat #c4dj #c4hj ,sugar #d4he #c4gj ,salts 4#bj 4#fj ,water #hi4bj #hg4fjdi ,cow's milk varies considerably in nutritive properties1 and for the growing infant who receives no other food it is extremely important that it be of the first quality4 ,it should be tested in every possible way to enable one to form a correct estimate of its value1 and unless unquestionably good should be rejected4#ej ,when fresh from the cow1 not more than two hours old1 and of superior quality1 it need not be sterilized1 but should be put into perfectly cleansed and sterile vessels1#ea and kept in an ice-box1 or refrigerator1 at a temperature of #ej to #fj ,fahr4#eb ,when obliged to buy the ordinary milk of commerce1 select if possible that which is put up in glass jars4 ,there are farmers who do this4 ,each jar is sealed1 marked with the owner's name and address1 and the date of sending4 ,such milk does not become contaminated with bad air in transit1 cannot be tampered with by middlemen1 and must be free from dirt1 as it would show through the glass2 each customer gets exactly a quart1 with all the cream that belongs to it2 moreover1 the owner1 having attached his name1 has thus put his reputation at stake1 and is not likely to sell inferior milk4 ,when this is not practicable1 search for the best and cleanest dairy1 and see that the milk is delivered as soon as possible after being received at the dairy4 ,milk should not be bought from small stores4 ,the best milk comes from cows that have good pasturage1 with clean running water1 and that are fed in winter on dry fodder and grain1 and not on ensilage and brewery waste4 ,according to the reports of the ,american ,public ,health ,association1 one fifth of all the deaths among infants may be traced to the milk supply1 and there is no doubt that most of the sickness of bottle-fed children1 during the summer months1 is directly due to the unhealthy condition of their food4 ,it then becomes the imperative duty of every mother1 nurse1 or other person who has the care of children1 to learn1 if she does not already know1 the simpler tests for milk1 and something of the philosophy of the feeding of her charge4#ec ,when such knowledge is more general1 and women are able to determine intelligently the quality of the milk which is offered them1 then will milk-dealers be forced to cease mixing1 adulterating1 and otherwise tampering with the milk1 which1 as a general thing1 is sold at the farms in excellent condition4 ,the first object is to secure a good quality of milk2 then comes the consideration of how it shall be prepared3 this must be in such manner as shall render it as nearly like human milk1 in composition and digestibility1 as possible4 ,comparison of the tables just given shows that cow's milk contains more nitrogenous matter and salts1 and less sugar1 than human milk4#ed ,by diluting with water to reduce the protein and salts1 and adding sugar and a little cream1 the proportions of these different substances may be made to approximate those in mother's milk4 ,in both the sugar is the same--lactose1 or milk-sugar2 the fats are also much alike in each2 but the albuminous matter of cow's milk differs somewhat from that of human milk1 particularly in the way in which it coagulates in the presence of acids4 ,human milk forms into small1 light1 feathery curds2 cow's milk into large1 compact1 not so easily digested masses4 ,it is necessary1 therefore1 to seek the means for preventing the coagulation of milk in large curds in the stomach of the child--in other words1 to so treat cow's milk that it shall coagulate more like human milk4 ,this may be done in two ways3 7#a7 ,by mixing into the milk some substance which shall separate the particles of albumen from each other1 and so cause it to form into smaller masses4 7#b7 ,by partial predigestion4 ,to accomplish the first1 it is necessary to use some diluting substance of a harmless nature2 if it be nutritious1 so much the better4 ,for this1 ,mellin's food1 barley-water1 veal broth1 lime-water1 and gelatin are recommended4 ,mellin's food is a partially predigested grain1 in such a condition that it can be assimilated by the infant2 barley-water is valuable for its potash salts1 in which cow's milk is deficient1 and which the growing babe needs2 veal broth is rich in lime2 and lime-water neutralizes the acid of the gastric juice1 so that milk is not acted upon so strongly1 and consequently forms into a lighter curd4 ,the second method is that of partial predigestion1 and is accomplished by the use of peptonizing agents1 among which ,fairchild's peptogenic milk-powder is good 7directions for its use will be given later74 ,on account of the expense of these preparations it is not probable that they will come into general use1 except in cases of sickness4 ,it is therefore evident that dependence must be placed almost entirely upon attenuants to render the casein of cow's milk more easily digestible4 ,probably for this ,mellin's food is as good1 if not better1 than any other of the recommended preparations4 ,it is not injurious1 is nutritious in itself1 and is a good diluting agent1 causing milk to form into looser curds than it would otherwise do1 and it contains sufficient sugar to require no further addition of this substance4 ,now arises the question whether milk shall be sterilized for infants' feeding4 ,the weight of evidence seems to be as follows3 if it is possible to see the conditions under which the cows live1 and to know that they are unquestionably good1 that the animals are in perfect health1 that the milk is drawn from cleansed udders into cleansed vessels by clean hands1 kept in a cool place1 and used fresh1 then it is probably wise not to sterilize it4 ,all milk otherwise obtained should be made sterile before using1 and as soon as possible after milking4 ,looking to the standard--human milk--there are no organisms in it4 ,that alone is sufficient reason why cow's milk should be freed from them4#ee ,again1 most bottle-fed children do well during the cold weather of autumn and winter2 in summer the mortality is very great among them1 especially in the poorer districts of large cities4 ,it is well known that the chances for life with children nourished by mother's milk are greater than with those artificially fed4 ,why should this be8 ,there is no doubt that it is owing to the presence in cow's milk of extraneous substances1 the products of bacterial growth--products which are often absolute poisons2 and it is highly probable that cholera infantum1 in a vast majority of cases1 may be traced to the action of such poisons4 ,under favorable conditions of temperature1 such as prevail in the warm months of summer and early autumn1 micro-organisms grow with almost incomprehensible rapidity in any substance which is suitable food for them4 ,milk is such a substance2 and1 as bacteria multiply with wonderful rapidity1 millions forming in a few hours in every thimbleful1#ef it is perfectly evident that they must produce something4 ,this something may or may not be of a harmful nature1 depending upon what species of organism produces it4 ,i have no evidence at hand to show what is the nature of the product of any one organism which finds a home in milk2 but there are instances on record where the nature of the product of certain bacteria is known3 for example1 the diphtheria bacillus4 ,this little rod1 growing upon the outside of the tonsils in the human throat1 produces a most virulent poison1 which1 taken up by the circulation1 pervades the whole body1 and often so enfeebles its functions as to destroy it4#eg ,reasoning from analogy1 it is not impossible to suppose that other organisms may produce substances of a similar character1 poisonous in their effects1 and which1 when taken into the alimentary canal1 may produce very grave digestive disorders4#eh ,further1 bacteria1 by their multiplication1 use some of the constituents of milk for their food1 thus changing its composition4 ,it is very important to prevent this growth1 or1 in case it has begun1 to check it before it has rendered the milk unwholesome food4 ,hence the necessity of sterilizing immediately all milk which is not received directly from the cow4 ,besides1 cows are often infected with tuberculosis1 foot-and-mouth disease1 splenic fever1 pneumonia1 and other dangerous disorders4 ,their milk may be a direct cause of infection4 ,when it is sterilized there is less danger from it2 but even then it is not1 of course1 a wholesome food1 because of the poisons which may be produced in the animal during the progress of the disease1 and because a sick and weakened cow cannot give wholesome milk4#ei ,in many cities1 through the influence of children's hospitals and sanitariums1 the knowledge and methods of sterilizing milk for infants' food are gradually spreading4 ,circular wire frames1 made something like casters1 and fitted with eight bottles1 each holding enough milk for one feeding1 may be bought for the purpose of sterilizing at almost any pharmacy4 ,the frame is to be set in a kettle with water in the bottom1 which on boiling produces steam1 the heat of which does the sterilizing4#fj ,this is an easy method4 ,another good way is to sterilize at a lower temperature for a longer time1 as less change is produced in the constituents of the milk by the lower degree of heat4 ,this may be easily done by immersing the bottles in water at #aij ,fahr41 and maintaining that temperature for an hour4#fa ,care of ,feeding-bottles4 ,great care must be taken in cleansing feeding-bottles4 ,when they can be washed immediately after using1 it is easy to make them perfectly clean2 but when this is impracticable they should be put to soak in cold water1 then washed with hot soap-suds1 and last boiled for ten minutes in clear water4 ,if flecks dry on the inside1 put a teaspoon of rice1 or coarse salt1 into the bottle with a little water1 and shake well until all is removed4 ,never use shot3 it might cause lead poisoning4 ,plain rubber nipples alone should be used1 never the tube attachment4 ,the nipples should be washed clean and dried after each nursing4 ,before again using the nipple it should be put into boiling water for ten minutes1 and only the rim of it should be touched in handling4 ,the nipple should never be put into the mouth of another person to test the milk4 ,condensed ,milk4 ,when a large percentage of the water of milk is evaporated1 and sugar added1 a thick syrup is formed1 known as condensed milk4 ,it is made extensively in ,switzerland and ,america4 ,when sealed air-tight in cans it will keep indefinitely4 ,its average composition--a mean of #da analyses by ,prof4 ,leeds--is as follows3 ,water #cj4cd ,fat #ab4aj ,milk-sugar #af4fb ,cane-sugar #bb4bf ,albuminoids #af4jg ,ash #b4fa ------- ,total1 #ajj4jj ,owing to the additional sugar it is impossible to dilute it so that the protein and sugar shall approach the standard of human milk4 ,children fed with it are plump1 but have soft flesh2 they are large1 but not strong1 and lack the power of endurance and resistance to disease4 ,their teeth come late1 and they are very likely to have rickets4#fb ,this is enough to indicate that it is not a proper food upon which to feed a child exclusively4 ,condensed milk is valuable in emergencies or in traveling1 and may also be used occasionally when for any reason the milk supply fails4 ,it has the advantage of being free from ferments and easily kept4 ,there are physicians who recommend the use of condensed milk1 and no doubt1 compared with the germ-laden1 watery fluid called milk1 obtainable in the poorer sections of large cities1 it is infinitely better4 ,it should always be diluted with at least ten times its bulk of water4 ,preserved ,milk4 ,preserved milk is milk which has been condensed and canned without the addition of sugar4 ,it would be a valuable food for children were it not that it is expensive1 and will keep but a few hours after the can is opened4 ,by sterilizing it in flasks with narrow necks1 plugged with cotton1 it may be kept as other milk is for an indefinite time4 ,as soon as the can is opened1 the contents should be poured into a glass or earthen vessel1 for1 on exposure of the milk to the air1 chemical action takes place with the tin4#fc ,farinaceous ,foods4 ,there are many farinaceous forms of food prepared for the use of infants and children4 ,probably the most valuable of them are those made according to the ,liebig process4 ,the starch of the grain from which such foods are prepared is1 in the process of manufacture1 changed into soluble dextrine1 or sugar 7glucose71 by the action of the diastase of malt3 the very thing which an infant cannot do4 ,when we consider that the digestion of starch in the alimentary canal consists of this change into glucose1 and that it is effected principally by the saliva and the pancreatic juice1 the significance of the value of such foods will be seen4 ,it is also well to bear in mind that neither of these functions 7the secretion of saliva and pancreatic juice7 is developed in an infant until it enters the third month of its life1 and then but very imperfectly4 ,that alone shows the necessity of excluding all starch from its food up to that age4 ,mellin's food and malted milk are prepared according to the ,liebig process4 ,in them the starch has been converted into soluble matter by the action of the ferment of malt4 ,it is really a partial predigestion4 ,mellin's food does not contain milk4 ,the following analysis of ,mellin's food is one made by ,professor ,fresenius1 of ,wiesbaden1 ,germany3 ,non-nitrogenous substances soluble in water #fi4ch ,non-nitrogenous substances insoluble in water #c4ah ------ ,total carbohydrates #gb4ef ,nitrogenous substances soluble in water #d4fi ,nitrogenous substances insoluble in water #e4jf ----- ,total albuminoids #i4ge ,total salts1 mostly phosphoric acid1 carbonic acid1 and potassa #d4cg ------ ,total moisture #ac4cb ,cane sugar1 none4 ,reaction1 alkaline4 ,comparative analysis of ,mellin's food1 prepared for use1 with that of woman's milk and cow's milk4 ,mellin's ,woman's ,cow's ,constituents4 ,food4 ,milk4 ,milk4 ,fat #b4cf #d4jj #c4cj ,albuminoids #b4hc #b4ej #c4ej ,carbohydrates #f4ha #f4ej #e4jj ,salts and inorganic matter 4#gd 4#ej 4#gj ,water #hg4bf #hf4ej #hg4ej ,cellulose ,a trace4 -- -- ,cane-sugar ,none4 -- -- ,starch ,none4 -- -- ,,dr4 ,a4 ,,stutzer1 ,bonn1 ,germany4 ,this analysis shows that ,mellin's food bears comparison with milk4 ,it is easily digested1 and as an attenuant for milk may be used without harm during the early months of life1 but it should not be used to the exclusion of milk for more than a few days at a time1 and then only when milk is not retained by the stomach4 ,later it is doubtless a valuable addition to the regular daily food of the child4 ,malted milk is made from selected grain and desiccated or dried milk4 ,to prepare it for the infant it needs only the addition of water4 ,it is probably one of the best substitutes for milk1 but should not be used for any length of time when it is possible to get good milk4 ,the starch of grains may be converted into dextrine and glucose by the action of heat as well as by the action of diastase1 so that when flour is subjected to a certain temperature1 and for a certain time1 this change is produced4 ,nestl's food1 ,imperial ,granum1 ,ridge's food1 and some others are made very carefully from selected wheat by this process4 ,nestl's food contains dried milk4 ,these foods are all valuable when made into gruel or porridge1 but should be used very sparingly under the age of twelve months1 and then only as attenuants for milk1 not as substitutes for it4 ,dr4 ,mary ,putnam ,jacobi1 editor of ,domestic ,hygiene of the ,child1 by ,uffelmann 7a translation71 in speaking of the value of the various preparations of infants' food on the market1 says3 ,there is not the slightest reason to prefer them to milk or its preparations1 except that the latter requires more care2 and for any intelligent and affectionate mother this reason is quite insufficient4444 ,during the first year the baby is building up tissues and organs that are to last him throughout life2 and these will work well or ill according to the degree of perfection and precision of structure which they attain at the beginning4 ,and this depends to an immense extent upon the suitability of the food1 not only to be digested1 but to be absorbed1 and then to be assimilated and organized4 ,so mysterious are the properties of the molecules of albumen and fat1 when once they have been thrown into the whirl of the living organism1 that we must strive to deviate as little as possible from the exact forms given to us in nature1 if only because we do not know what remote effects might result from the deviations4 ,if nature provides the albumen of milk and a living fluid1 we cannot expect the same results from any other albumen1 or from long dead organic matter1 as condensed milk4 ,the farinaceous foods have value1 but they cannot replace good milk1 which should be almost the sole food of the child to at least the age of ten months1 and the principal nutrient to the age of two years4 ,when a baby is nursed1 and its mother has an abundance of milk1 it takes nothing else during the first ten or twelve months of life4 ,when a baby is artificially fed1 this fact should be borne in mind4 ,the important thing is to attain as nearly as possible to the standard that nature has set4 ,biedert's cream mixture and the whey mixture are valuable for young infants and those which for any reason do not thrive on milk4 ,amount for ,each ,meal4 ,a child is nourished1 not by what it swallows1 but by what it digests4 ,giving too much or too concentrated milk is very unwise1 for the delicate system cannot manage it1 and too frequently the meal becomes a source of pain rather than of strength4 ,each individual babe will require a little different treatment in this respect from every other4 ,in general1 for the first six weeks from two to four tablespoons at a feeding may be given2 from that age to six months1 from four to eight tablespoons1 gradually increasing the amount to twelve tablespoons at one year4 ,dilution4 ,cow's milk is more easily digested when diluted with water1 and we are more likely to dilute too little than too much4 ,the amount of water used should vary with the age and strength of digestion of the child4 ,as a rule the new-born infant should have two parts water to one of milk2 at four months equal parts of milk and water2 at ten months one part water and two parts milk4 ,when digestion is particularly feeble1 it may be necessary to dilute milk with six or eight times its bulk of water4 ,manner of ,giving4 ,it is best to give milk from a bottle so constructed that suction is necessary1 for it induces the flow of the digestive juices4 ,use the plain rubber nipple2 those with tube attachments which extend into the bottle are to be avoided1 on account of the difficulty of making them perfectly clean inside4 ,cultures from these tubes always give large numbers of bacteria1 as do also those made from the nipples1 unless they are boiled4 ,the intervals of feeding will vary somewhat with the age of the child4 ,once in two or two and a half hours during the day for the first six months1 and every three hours from the sixth to the twelfth month1 is the general rule4 ,the temperature of the meal should be #ajj ,fahr4 ,a babe needs less variety in its food than older children1 and they in turn require less than grown persons2 but both must have a certain proportion of the five essential food principles4 ,there is an impression in the minds of many that children should not have fat4 ,this has perhaps sprung from the fact that mother's milk has a watery1 thin appearance4 ,it seems not rich2 nevertheless it has a due proportion of fat1 and it is extremely important that this be maintained when cow's milk is diluted1 for this cream is the best addition4 ,fat is needed not only for the growth of brain and nerves1 which is very rapid in children1 but also for the perfect formation of other tissues4 ,the following table is that given by ,dr4 ,louis ,starr as a guide for feeding3 ,,general ,,rules ,,for ,,feeding4 ,age4 ,intervals of ,average ,am't ,average ,am't ,feeding4 each ,meal4 in #bd hours4 ,first week #b hours #b tablespoons #a pints ,second to sixth week #b hours #c-d tablespoons #a-b pints ,sixth week to sixth month #c hours #f-h tablespoons #b-c pints ,at six months #c hours #ab tablespoons #d pints ,at ten months #c hours #af tablespoons #e pints ,for the ,first ,week2 ,one ,feeding #a ,tablespoon of whey4#fd #a ,tablespoon of water4 ,tablespoon of cream4 ,teaspoon of sugar4 ,or ,biedert's cream mixture3 #a ,tablespoon of cream4 ,teaspoon of milk-sugar4 #c ,tablespoons of water4 ,or1 #a ,tablespoon of milk4 ,teaspoon of milk-sugar4 #c ,tablespoons of water4 ,if it is desirable to make at once a sufficient quantity of ,biedert's cream mixture for several feedings1 the above rule multiplied by eight will furnish enough for eight bottles1 and is as follows3 one cup of cream1 three cups of boiling water1 and one tablespoon of milk-sugar4 ,mix all together2 put the mixture in equal portions into eight feeding-bottles1 and plug each with cotton4 ,either sterilize it or put it immediately on ice to keep4 ,after the ,first ,week1 and ,until the ,sixth ,week ,use either the cream mixture1 the whey mixture1 or the following3 #b ,tablespoons of cow's milk4 #d ,tablespoons of water4 #a ,teaspoon of ,mellin's food4 ,teaspoon of milk-sugar4 ,from the ,sixth ,week to the ,sixth ,month ,water and milk in equal quantities1 with a little cream and milk-sugar1 and some attenuant1 such as ,mellin's food or barley jelly4#fe #b ,tablespoons of cow's milk4 #b ,tablespoons of water4 #a ,tablespoon of cream4#ff #a ,teaspoon of ,mellin's food4 ,teaspoon of sugar4 ,the above proportion to be maintained1 but the amount to be varied according to the age of the babe4 ,if at any time this disagrees1 use instead ,biedert's cream mixture or the whey mixture4 ,when both of these fail it may be necessary to peptonize the food4 ,to peptonize milk3 ,no4 #a #b ,tablespoons of milk4 #b ,tablespoons of water4 #a ,tablespoon of cream4 #a ,small measure of peptogenic milk powder4 ,put all into a clean porcelain-lined saucepan and heat it1 stirring slowly until the mixture boils3 this should not require more than ten minutes4 ,no4 #b ,a special preparation for sick or feeble infants1 or those suffering from indigestion4 #b ,tablespoons of milk4 #b ,tablespoons of water4 #a ,tablespoon of cream4 #a ,small measure of peptogenic milk powder4 ,put all into a bottle1 shake it well1 place it in a bath or kettle of hot water of a temperature of #aae ,fahr4 7so hot that the hand cannot be borne in it long without discomfort71 and keep it at that temperature for exactly thirty minutes2 then pour it into a saucepan1 and heat quickly to the boiling point4 ,by this method a very thorough predigestion takes place4 ,the process should be stopped before the bitter taste is developed4 ,from the ,sixth to the ,tenth ,month ,increase the proportion of milk and of ,mellin's food1 or other attenuant used4#fg #d ,tablespoons of cow's milk4 #c ,tablespoons of water4 #a ,teaspoons of cream4 #a ,tablespoon of ,mellin's food4 ,teaspoon of milk-sugar4 ,boil the water1 then add the milk1 ,mellin's food1 cream1 and sugar1 or put all together in a feeding-bottle1 place in a kettle of water heated to #aij ,fahr41 and keep it at that temperature for one hour4#fh ,this amount is only a general rule1 and may1 of course1 be varied according to the age and individual need of the child4 ,the proportion of the ingredients should1 however1 not be changed4 ,from the ,tenth to the ,twelfth ,month #f ,tablespoons of cow's milk4 #c ,tablespoons of water4 #a ,tablespoons of cream4 #a or #b ,tablespoons of ,mellin's food4 #a ,teaspoon of milk-sugar4#fi ,mellin's ,food with ,condensed ,milk4 ,although1 as has been previously stated1 condensed milk is not a proper food for children1 there are times when it may be necessary to use it3 for instance1 in traveling1 or when the daily supply of milk for any reason fails4 ,the usual mixture of condensed milk given to babies is one part of milk to twelve parts of water1 the analysis#gj of which shows the fat and casein to be in too small proportions4 ,if more condensed milk be added1 the sugar will be increased too much2 but by increasing the water1 and using ,mellin's food and cream1 a very good mixture may be obtained4 ,the following is recommended3 #a ,teaspoon condensed milk4 #a ,tablespoon of ,mellin's food4 #h ,tablespoons of water 7#a cup74 #a ,teaspoon of cream4 ,boil the water1 then add the condensed milk1 ,mellin's food1 and cream in the order in which they are mentioned1 stirring until all is dissolved4 ,nothing should be used during the first twelve months except liquid food1 and that must not be of too great density4 ,avoid any food which contains cellulose1 or starch as such4#ga ,cellulose is but imperfectly if at all digested by grown persons2 and starch1 not being a natural kind of nourishment for an infant1 is extremely liable to ferment and cause serious digestive disturbances4 ,it should be remembered that1 although the chief function of a babe is to eat1 sleep1 and grow1 its stomach cannot work all the time1 and1 consequently1 the wise plan is to feed it only at regular intervals4 ,the best proof that a child is doing well is increase of weight1 a healthy appearance1 and lack of fretfulness4 ,sometimes1 when restless1 it is only a drink of water that it needs1 as children suffer much from thirst in warm weather4 ,from the ,twelfth to the ,eighteenth ,month ,continue with milk1 undiluted with water1 as the principal food4 ,use with it ,mellin's food as before1 ,nestl's food1 ,ridge's food1 ,imperial ,granum1 oatmeal porridge strained1 soft custard1 soft-cooked eggs1 cocoa#gb cooked in water1 with milk added or cooked in milk1 and cracker-crumbs boiled in water1 with milk added4 ,after ,eighteen ,months ,the same diet as for the previous six months1 with the addition of scraped or pounded chicken1 mutton1 or beef2 mashed baked potatoes with beef-juice poured over2 toasted bread or toasted crackers rolled into crumbs1 and soaked in milk or broth2 junket1 and plain1 simple puddings1 such as cream-of-rice1 tapioca1 and arrowroot4 ,a diet similar to this should be the chief food to the seventh year4 ,it may be varied by farina1 wheat-germ1 and other grain mushes1 dried rusk and milk1 or ,zwieback#gc and milk1 sponge cake with cream or milk1 snow-pudding1 and other wholesome and delicate desserts1 and cooked fruits4 ,foods to be ,carefully ,avoided4 ,veal1 pork in any form except bacon1#gd highly seasoned stews1 curries1 canned meats or dried meats in any form1 baked beans1 fruit cake1 also all cakes or gingerbread made with so-called cooking-butter or with common lard1 raw fruits1 lobsters and crabs1 new potatoes1 berries1 and cabbage4 ,,district ,,nursing ,in ,england and in some parts of ,america district nursing1 or nursing among the very poor of certain sections of a city1 is an established part of a nurse's work4 ,her duties are to go from house to house among the sick1 to administer medicine and food1 and to make the surroundings of her patient comfortable4 ,there is no way in which one may reach the hearts and sympathies of the poor so quickly as by helping them to1 or showing them how to do for themselves1 those things which they think they need4 ,their first consideration is for the immediate necessities of life--food1 clothing1 and shelter4 ,their days are spent in a struggle with the world for these--too often an unequal struggle1 in which the world conquers4 ,a nurse1 or any other person who can gain admission to their homes and sympathies1 may help them in many ways as no other can4 ,great good may be done by teaching them economical and simple methods of preparing their food1 which as a general thing is cooked both badly and wastefully4 ,a nurse doing district nursing1 besides administering medicine and making her patient generally comfortable1 will inevitably and naturally turn to the preparation of some form of nourishment for him4 ,if she can make it acceptably with the materials and cooking utensils at hand1 or is able to ask for that which is within the means of the family1 or to direct the buying of it1 she will add greatly to the comfort of the household4 ,the object of this chapter is not1 however1 to deal with cooking for the sick4 ,that will be left entirely to the judgment of the nurse1 who is supposed to have studied the subject as a part of her training4 ,but it has occurred to the author that a nurse doing district nursing would often find the opportunity to help the families of her patients1 and that often such help would need to be given in order to prevent actual suffering4 ,especially would this be true if it were the mother of a family who was ill1 and there was no one to prepare food for the father and children1 who must be fed4 ,usually there is a child1 either boy or girl1 who is old enough to learn if there is some one to teach4 ,the following pages have been written for the purpose of suggesting1 to such nurses as are disposed to do good in this way1 some easily made and economical dishes which are really both palatable and nutritious4 ,a few directions about building a fire1 washing dishes1 sweeping1 etc41 will be given1 and then some bills of fare with recipes adapted for the use of people of small means1 and taken for the most part from the ,lomb ,prize ,essay by ,mary ,h4 ,abel1 entitled ,practical1 ,sanitary1 and ,economic ,cooking1 and published by the ,american ,public ,health ,association1 #ahij4 ,permission to use these recipes has been graciously granted by ,mrs4 ,abel1 and the ,american ,public ,health ,association1 through ,mr4 ,lomb4 ,to ,make a ,fire4 ,first1 clear the stove of ashes and cinders1 then put in wood-shavings1 or twisted newspaper2 over this foundation lay small pieces of wood1 crossed1 so as to leave air-spaces for draft1 then larger pieces of wood1 and lastly two or three fire-shovels of coal4 ,light the kindling from the bottom of the grate1 and let it burn for a while before putting on more coal2 remember that it is the heat from the burning wood which ignites the coal1 and if it does not burn it is because there is not wood enough to produce sufficient heat to start the union between the combustible part of the coal--carbon chiefly--and the oxygen of the air4 ,add coal a little at a time1 thus keeping a fresh fire4 ,after the fire is well started regulate the dampers often1 to economize as much as possible the consumption of coal4 ,keep them partially or wholly closed1 unless a hot fire is needed for some purpose4 ,the cinders left from an old fire should be sifted and re-burned4 ,many dollars' worth of coal may be saved in a year by giving attention to the drafts of a stove4 ,to ,wash ,dishes4 ,mixing-bowls1 double boilers1 and all dishes which for any reason have food clinging to them1 should be put to soak in cold water as soon as used4 ,if this has not been done1 attend to it before making other arrangements for washing the dishes4 ,see then that the dish-pan or tub1 dish-cloths1 and sink are perfectly clean2 if not1 make them so with hot water and soap4 ,wash the dishes in hot soapy water1 not hot water alone1 even if they are not greasy1 and rinse them in a pan of clear hot water4 ,take glassware1 silver1 and china first1 then steel knives and forks1 granite-ware1 kettles1 tins1 etc4 ,when the dishes are finished1 wash thoroughly and dry1 or put to dry1 both the wiping-towels and the dish-cloths2 unless they are white1 clean1 and sweet when done1 boil them in clear soapy water until they become so1 changing it frequently if it looks dark4 ,sweeping and ,dusting4 ,sweep slowly and carefully1 holding the broom close to the floor1 so that the dust shall not be thrown into the air4 ,burn the dirt2 never allow it to be thrown into a box or into the coal-hod4 ,dusting should be done with a damp cloth1 wiping up the dust1 not brushing it into the air1 from which it will settle upon some other object4 ,when you have finished1 wash the duster and hang it to dry4 ,never use a feather duster4 ,with it one simply brushes the dust from one place only to have it settle in another4 ,,bills ,,of ,,fare ,mrs4 ,abel says1 in her chapter headed ,bills of ,fare3 ,the following bills of fare are made out for a family of six persons1 consisting of a workingman1 two women1 and three children between the ages of six and fifteen4 ,the amount of food1 and the proportion in which the great food principles are represented1 approximate to that which is demanded by standard dietaries for such a family4444 ,to keep us in health and in working order1 we ought to have a certain amount of what is best furnished by meat1 eggs1 milk1 and other animal products1 and we must also have fats1 as well as what is given us in grains and vegetables4 ,the following bills of fare are made up with this object in view3 ,for a family of six2 average price1 seventy-eight cents per day1 or thirteen cents per person4 ,,saturday1 ,,may ,breakfast4 ,dinner4 ,supper4 ,soda-biscuit4 ,bread ,soup4 ,browned ,flour ,soup ,sugar-syrup4 ,beef-neck ,stew4 with ,fried ,bread4 ,coffee4 ,noodles4 ,toast and ,cheese4 ,cream-of-rice ,pudding4 ,the recipe for ,soda-biscuit will be found on page #bdb4 ,bread ,soup4 ,ingredients1 dry bread broken in small bits1 water1 salt1 pepper1 onion1 and a little fat4 ,soak the bread in the water for a few minutes4 ,fry the onion1 sliced1 in the fat1 and add it to the soup1 with the salt and pepper4 ,or1 use milk instead of water1 and toasted or fried bread4 ,boil slowly for five minutes to perfectly soften the bread4 ,beef-neck stew1 page #ahf4 ,noodles4 ,ingredients1 three eggs1 three tablespoons of milk or water1 one teaspoon of salt1 and flour4 ,make a hole in the middle of the flour1 put in the other ingredients1 and work to a stiff dough1 then cut it into four strips4 ,knead each till fine grained1 roll out as thin as possible1 and lay the sheet aside to dry4 ,when all are rolled1 begin with the first1 cut it into four equal pieces1 lay the pieces together1 one on top of another1 and shave off very fine1 as you would cabbage2 pick the shavings apart with floured hands and let them dry a little4 ,to use4 ,boil the strips a few at a time in salted water1 taking them out with a skimmer1 and keeping them warm4 ,strew over them bread crumbs fried in butter1 or use like macaroni4 ,these noodles will keep indefinitely when dried hard4 ,therefore1 when eggs are cheap1 they may be made and laid up for the winter4 ,the water in which they are boiled is the basis of noodle soup4 ,it needs only the addition of a little butter1 a teaspoon of chopped parsley1 and a few of the cooked noodles4 ,cream-of-rice ,pudding1 page #bjf4 ,browned ,flour ,soup4 #b ,tablespoons of butter or fat4 ,cup of flour4 #b ,pints of water4 #a ,pint of milk4 #a ,teaspoon of salt4 ,cook the flour brown1 in the fat over a slow fire1 or in an oven4 ,add slowly the water and other ingredients4 ,serve with fried bread4 ,toast and ,cheese4 ,toast some slices of white or ,graham bread1 arrange them in a platter1 and pour over sufficient salted water to soften them4 ,grate over enough old cheese to cover the toast4 ,set it in the oven to melt1 and place the slices together as sandwiches4 ,this is the simplest form of ,welsh ,rarebit4 ,,sunday1 ,,may ,breakfast4 ,dinner4 ,supper4 ,milk ,toast4 ,beef ,stew4 ,noodle ,soup4 ,coffee4 ,creamed ,potatoes4 ,broiled ,herring4 ,dried ,apple ,pie4 ,bread4 ,bread and ,cheese4 ,tea4 ,corn ,coffee4 ,milk ,toast1 page #acj4 ,beef ,stew1 page #ahf4 ,creamed ,potatoes1 page #aff4 ,dried ,apple ,pie4 ,make a crust in the following manner3 ,one quart of flour1 one teaspoon of salt1 one tablespoon of butter or lard1 or butter and suet1 one scant pint of sweet milk1 or water1 with one teaspoon of soda and two of cream of tartar1 or three teaspoons of baking powder4 ,sift the flour1 salt1 cream of tartar1 and soda together twice1 put it into a chopping-tray1 and chop in the shortening1 which should be cold and hard1 till all is fine and well mixed4 ,now add the milk a little at a time1 still mixing with the chopping-knife4 ,turn the dough on to a molding-board1 and roll it out quickly4 ,when half an inch thick1 bake in a sheet or cut it into rounds1 and bake in layer cake tins4 ,when done1 split it in two1 and spread each half with dried apples1 stewed with a little lemon-peel and sugar4 ,lay the two pieces together1 and eat while warm4 ,any other fruit may be used in the same way1 and if a richer crust is wanted1 two tablespoons of fat instead of one may be used4 ,corn ,coffee4 ,roast common field corn as brown as possible without burning4 ,grind coarsely1 and steep like coffee4 ,add milk and sugar1 and you will find it a delicious drink4 ,noodle ,soup1 page #cje4 ,,monday1 ,,may ,breakfast4 ,dinner4 ,supper4 ,oatmeal ,mush1 with ,pea ,soup4 ,bread ,pancakes4 ,milk and ,sugar4 ,mutton ,stew4 ,fried ,bacon4 ,bread4 ,broiled ,potatoes4 ,tea4 ,coffee4 ,bread4 ,oatmeal ,mush1 page #ia4 ,pea ,soup4 ,ingredients1 one pound of peas1 one onion1 two tablespoons of beef fat1 salt and pepper4 ,additions to be made according to taste4 ,one fourth of a pound of pork1 or a ham-bone1 a pinch of red pepper1 or1 an hour before serving1 different vegetables1 as carrots and turnips1 chopped and fried4 ,soak the peas over night in two quarts of water4 ,in the morning pour it off1 put on fresh water1 and cook with the onion and fat until very soft4 ,then mash or press the peas through a colander or soup-strainer to remove the skins1 and add enough water to make two quarts of somewhat thick soup4 ,season4 ,mutton ,stew1 page #ahg4 ,bread ,pancakes4 ,make in the following manner3 ,one quart of milk1 three eggs1 one tablespoon of butter1 one teaspoon of salt4 ,add to this one cup of flour1 and two cups of bread crumbs that have been soaked soft in milk or water and mashed smooth4 ,the batter should be rather thick4 ,bake in small cakes1 adding more flour if they stick4 ,,tuesday1 ,,may ,breakfast4 ,dinner4 ,supper4 ,oatmeal ,mush and ,fried ,fish1 with ,fried ,farina ,pudding4 ,milk4 ,mint ,sauce4 ,broiled ,salt ,pork4 ,buttered ,toast4 ,fried ,potatoes4 ,bread4 ,tea4 ,coffee4 ,bread4 ,mint ,sauce4 ,two tablespoons of chopped green mint1 one tablespoon of sugar1 one half cup of vinegar4 ,mix and let stand an hour or two4 ,fried ,farina ,pudding4 ,one pint of water1 one pint of milk1 one teaspoon of salt1 one half pint of farina1 two eggs4 ,mix the flour and eggs smooth with a part of the milk4 ,heat the remainder to boiling1 and stir in the egg and flour4 ,continue stirring until it thickens1 then cook for fifteen minutes in a double boiler4 ,when cold1 cut it in slices and fry them brown on a griddle4 ,,saturday1 ,,september ,breakfast4 ,dinner4 ,supper4 ,soda-biscuit4 ,pea ,soup4 ,corn ,mush and ,baked ,potatoes1 with ,irish ,stew4 ,molasses4 ,drawn ,butter ,sauce4 ,bread4 ,bread and ,grated ,cocoa4 ,cheese4 ,tea4 ,drawn ,butter ,sauce4 ,make according to the rule for ,white ,sauce 7page #acj71 except use water instead of milk1 and part beef fat instead of all butter4 ,irish ,stew 7page #ahf74 ,,sunday1 ,,september ,breakfast4 ,dinner4 ,supper4 ,oatmeal and ,milk4 ,broiled ,beef ,liver4 ,lentil ,soup1 with ,bread and ,butter4 ,boiled ,potatoes ,fried ,bread4 ,cocoa4 and ,carrots1 with ,smoked ,herring4 ,fried ,onions4 ,bread4 ,bread and ,cheese4 ,barley ,porridge4 ,boiled ,potatoes1 and ,carrots with ,fried ,onions4 ,slice hot boiled potatoes and boiled carrots together4 ,season them with salt and pepper1 and pour over them hot fried onions4 ,lentil ,soup4 ,made like ,pea ,soup1 page #cjg4 ,fried ,bread4 ,cut bread into small cubes and fry it in hot fat until light brown4 ,barley ,porridge4 ,made with pearl barley soaked over night in water1 and then cooked for two hours1 or until it is soft4 ,during the last hour add milk instead of water4 ,flavor with salt and butter4 ,,monday1 ,,september ,breakfast4 ,dinner4 ,supper4 ,buckwheat ,cakes4 ,giblet ,soup4 ,codfish ,balls4 ,fried ,bacon4 ,baked ,potatoes1 with ,cheese4 ,coffee4 ,drawn ,butter ,sauce4 ,bread4 ,bread4 ,tea4 ,giblet ,soup4 ,giblet soup is made from the heart1 liver1 and neck of chicken and other fowls1 which in city markets are sold separately and very cheap4 ,clean them very carefully1 wash in cold water1 cut into small pieces1 and boil for two hours with onions and herbs4 ,then add a little butter1 thickening1 salt1 and pepper4 ,codfish ,balls 7,salt ,cod74 ,codfish is one of the cheap foods that seems to be thoroughly appreciated among us1 and good ways of cooking it are generally understood4 ,it must be freshened by laying it in water over night4 ,when soaked1 put it into cold water1 and bring gradually to the boiling point2 then set the kettle back where it will keep hot for half an hour2 at the end of that time separate it into fine shreds1 add an equal amount of fresh mashed potato1 make into balls1 and fry on a griddle4 ,,tuesday1 ,,september ,breakfast4 ,dinner4 ,supper4 ,fried ,bacon4 ,boiled ,corned ,beef1 ,pea ,soup4 ,boiled ,potatoes4 with ,yeast ,biscuit and ,bread4 ,horse-radish ,sauce4 ,butter4 ,coffee4 ,stewed ,cabbage4 ,stewed ,fruit4 ,bread4 ,barley ,porridge4 ,boiled ,corned ,beef4 ,boil the beef for three hours1 very slowly at first1 changing the water once if it is very salt4 ,horse-radish ,sauce4 ,add grated horse-radish to drawn batter sauce4 ,simmer a few minutes4 ,barley ,porridge1 page #cji4 ,,saturday1 ,,january ,breakfast4 ,dinner4 ,supper4 ,fried ,bacon4 ,browned ,flour ,soup4 ,baked ,beans4 ,corn ,bread4 ,stewed ,mutton4 ,bread4 ,coffee4 ,mashed ,potatoes4 ,apple ,dumplings1 with ,bread4 ,pudding ,sauce4 ,tea4 ,corn ,bread4 7#a7 ,plain4 ,one cup of sweet milk1 one cup of sour or buttermilk1 or both of sour milk1 one teaspoon of salt1 one teaspoon of soda1 one tablespoon of butter or suet or lard1 three cups of ,indian meal1 and one cup of wheat flour1 or all of ,indian meal4 ,mix1 pour into a tin1 and bake forty minutes4 7#b7 ,richer4 ,the same1 with an egg and one half cup of sugar added4 7#c7 ,very nice4 ,no4 #a1 with the addition of three eggs1 one half cup of sugar1 and one third of a cup of butter1 one cup of meal being omitted4 ,browned ,flour ,soup1 page #cje4 ,apple ,dumplings1 with ,pudding ,sauce4 ,the ,dumplings4 ,make a crust like that used in dried apple pie4 ,cut it in squares2 place sliced apples in the middle1 and gather up or pinch the corners4 ,bake or steam4 ,sauce4 ,one pint of water made into a smooth paste with a heaping tablespoon of flour4 ,cook ten minutes4 ,strain if necessary1 sweeten to taste1 and pour it over one tablespoon of butter1 and the juice of a lemon1 or other flavoring4 ,if lemon is not used1 add one tablespoon of vinegar4 ,this can be made richer by using more butter and sugar4 ,stir them to a cream with the flavoring1 and then add the paste4 ,,sunday1 ,,january ,breakfast4 ,dinner4 ,supper4 ,fried ,codfish4 ,sheep's-head ,stew1 ,potato and ,onion ,bread and ,butter4 with ,soda-biscuit ,salad4 ,coffee4 ,dumplings4 ,broiled ,salt ,pork4 ,baked ,potatoes4 ,bread4 ,bread and ,grated ,corn ,mush1 with ,cheese4 ,cocoa4 ,pudding ,sauce4 ,sheep's-head ,stew 7see ,mutton ,stew1 page #ahg74 ,potato and ,onion ,salad4 ,slice some potatoes 7fresh boiled and slightly warm are best74 ,sprinkle them with minced onion1 salt1 and pepper4 ,dress with a little melted butter and vinegar4 ,pudding ,sauce1 the same as that for ,apple ,dumplings4 ,,monday1 ,,january ,breakfast4 ,dinner4 ,supper4 ,fried ,mush and ,soup from ,boiled ,boiled ,potatoes1 with ,molasses4 ,beef1 with ,macaroni4 ,butter ,gravy4 ,bread4 ,broiled ,beef ,flank1 ,dried ,apple ,roly- ,coffee4 with ,mustard ,sauce4 poly ,pudding4 ,bean ,pure4 ,bread4 ,bread4 ,tea4 ,mustard ,sauce4 ,make some drawn butter in the following manner3 ,a heaping tablespoon of butter1 or beef fat1 is put into a saucepan4 ,when it boils1 one heaping tablespoon of flour is added1 and stirred as it cooks4 ,to this add gradually one pint of water1 one teaspoon of salt1 and one fourth of a teaspoon of pepper4 ,if you wish to unite economy and good flavor1 use one half teaspoon of beef fat in making the sauce1 and add one half teaspoon of butter cut in small pieces just before serving4 ,add a little mustard1 and you have mustard sauce4 ,bean ,pure4 ,make like ,pea ,soup1 page #cjg4 ,dried ,apple ,roly-poly ,pudding4 ,make the soda-biscuit dough which is used in dried apple pie4 ,roll it out into a thin sheet1 and spread with stewed and flavored dried apples4 ,roll it into a round or loaf1 and bake in a pan containing a little water4 ,,tuesday1 ,,january ,breakfast4 ,dinner4 ,supper4 ,fried ,potatoes4 ,browned ,farina ,bean ,soup4 ,bread4 ,soup1 with ,toast4 ,milk ,toast4 ,coffee4 ,stewed ,mutton1 with ,tea4 ,yeast ,dumplings4 ,browned ,farina ,soup4 ,make like ,browned ,flour ,soup1 except use farina4 ,for other similar bills of fare and recipes1 see the ,lomb ,prize ,essay1 entitled ,practical1 ,sanitary1 and ,economic ,cooking1 which is published and sold at a low price by the ,american ,public ,health ,association1 and may be bought at any book-store4 ,it is most heartily recommended to nurses who do district nursing as a book which will be found useful among the poor and those possessed of moderate means4 ,,literature ,in preparing the preceding pages the following authorities have been consulted4 ,their works will be found useful for reference on subjects connected with the chemistry of food1 bacteriology1 nutrition1 health1 practical cooking1 and allied topics4 ,the ,chemistry of ,cookery4 ,w4 ,,mattieu ,,williams4 #ahhe4 ,food ,materials and their ,adulterations4 ,,ellen ,h4 ,,richards4 #ahhf4 ,the ,chemistry of ,cooking and ,cleaning4 ,,ellen ,h4 ,,richards4 #ahhb4 ,various ,articles on ,food in ,the ,century ,magazine4 ,w4 ,o4 ,,atwater4 #ahhg-hh4 ,elementary ,manual of ,chemistry4 ,,eliot ,,and ,,storer4 ,compiled by ,w4 ,,ripley ,,nichols4 #ahhj4 ,a ,manual of ,practical ,hygiene4 ,,edmund ,a4 ,,parkes4 ,edited by ,,fran,,ois ,,de ,,chaumont4 #ahhg4 ,a ,simple ,treatise on ,heat4 ,w4 ,,mattieu ,,williams4 #ahhj4 ,food for the ,invalid4 ,j4 ,,milner ,,fothergill4 #ahhj4 ,food and ,feeding4 ,,sir ,,henry ,,thomson4 #ahhj4 ,the ,boston ,cook ,book4 ,d4 ,a4 ,,lincoln4 #ahhd4 ,new ,england ,breakfast ,breads4 ,,lucia ,,gray ,,swett4 #ahij4 ,miss ,parloa's ,new ,cook ,book4 ,,maria ,,parloa4 #ahhj4 ,diet for the ,sick4 ,,mary ,e4 ,,henderson4 #ahhe4 ,food in ,health and ,disease4 ,i4 ,,burney ,,yeo4 ,delicate ,feasting4 ,,theodore ,,child4 #ahij4 ,the ,story of the ,bacteria4 ,t4 ,,mitchell ,,prudden4 #ahij4 ,dust and its ,dangers4 ,t4 ,,mitchell ,,prudden4 #ahij4 ,bacteria and their ,products4 ,,german ,,sims ,,woodhead4 #ahib4 ,the ,methods of ,bacteriological ,investigation4 ,,ferdinand ,,heuppe1 ,m4 ,d4 #ahhf4 ,microbes1 ,ferments1 and ,molds4 ,e4 ,l4 ,,trouessart4 #ahhf4 ,principles of ,bacteriology4 ,,alexander ,c4 ,,abbott1 ,m4 ,d4 #ahib4 ,the ,human ,body4 ,h4 ,,newell ,,martin4 #ahij4 ,a ,text-book of ,human ,physiology4 ,,austin ,,flint1 ,m4 ,d41 ,,ll4 ,d4 #ahhh4 ,domestic ,hygiene of the ,child4 ,,julius ,,uffelmann1 ,m4 ,d4 7,a ,translation47 ,edited by ,,mary ,,putnam ,,jacobi1 ,m4 ,d4 #ahia4 ,a ,treatise on the ,diseases of ,infancy and ,childhood4 ,j4 ,,lewis ,,smith1 ,m4 ,d4 #ahhf4 ,article in the ,medical ,news on ,diseases of ,children ,incident to ,summer4 ,,victor ,c4 ,,vaughan4 ,june #i1 #ahhh4 ,practical1 ,sanitary1 and ,economic ,cooking4 ,,mary ,h4 ,,abel4 #ahij4 7,the ,lomb ,prize ,essay47 ,the ,town ,dweller4 ,,dr4 ,,fothergill4 ,a ,guide to ,sanitary ,house ,inspection4 ,w4 ,,paul ,,gerhard4 #ahij4 ,papers of the ,american ,public ,health ,association4 #ahib4 ,foods4 ,,edward ,,smith4 #ahhc4 ,,charts ,charts of the composition of various foods may be made like the following1 for use in a cooking school4 ,they are valuable and convenient for reference4 ,,chemical ,,composition ,,of ,,an ,,egg ,shell4 ,carbonate of lime4 ,yolk4 ,nitrogenous matter #af4jj ,fat #cj4gj ,salts #a4cj ,water #eb4jj ,white4 ,nitrogenous matter #bj4dj ,salts #a4fj ,water #gh4jj ,,composition ,,of ,,cow',s ,,milk ,water #hg4d ,fat #d4j ,sugar and soluble salts #e4j ,nitrogenous matter and insoluble salts #c4f ,,dr4 ,,miller4 ,,composition ,,of ,,cocoa ,cocoa butter #dh4jj ,nitrogenous matter1 albumen1 etc4 #ba4jj ,theobromine #d4jj ,starch and traces of sugar #aa4jj ,cellulose #c4jj ,coloring matter and aromatic essences ,traces ,mineral matter #c4jj ,water #aj4jj ,,payen4 ,,composition ,,of ,,bread ,nitrogenous matter #h4aj ,carbohydrates1 starch1 sugar1 etc4 #ea4jj ,fatty matter #a4fj ,mineral matter #b4cj ,water #cg4jj ,cellulose #j4jj ,,composition ,,of ,,potato ,water #ge4jj ,starch #ah4hj ,nitrogenous matter #b4jj ,sugar #c4jj ,fat #j4bj ,salts1 principally potash #a4jj ,,apparatus ,the following is a list of the necessary furniture1 utensils1 china1 and miscellaneous articles for furnishing a cooking school3 ,,china ,,for ,,serving #c ,glass cream pitchers4 #f ,small china cream pitchers4 #f ,coffee-cups and saucers4 #f ,tea-cups and saucers4 #c ,cocoa-cups and saucers4 #b ,bouillon-cups and saucers4 #c ,egg-cups4 #c ,egg-glasses4 #f ,tall1 slender glasses for milk-punch1 egg-nog1 etc4 #a ,small red goblet for serving beef-juice4 #f ,tumblers4 #a ,spoon-holder4 #c ,glass sugar bowls4 #b ,soup bowls4 #b ,salad bowls4 #b ,finger bowls4 #c ,small teapots4 #a ,cocoa-pot4 #a ,tte--tte set4 #a ,oatmeal set4 #a ,cracker jar4 #f ,dinner plates4 #f ,tea plates4 #f ,individual bread plates4 #f ,individual ,butter plates4 #f ,glass sauce dishes4 #f ,bone dishes4 #a ,vinegar cruet4 #b ,individual salt-cellars4 #b ,individual pepper-bottles4 #c ,small oval platters4 #c ,medium-size oval platters4 #c ,silver or planished tin covers1 for platters or vegetable1 dishes4 #f ,silver knives4 #f ,silver forks4 #f ,silver spoons4 #a ,pair of silver sugar-tongs4 #a ,champagne tap4 ,,common ,,kitchen ,,china #c ,large pitchers4 #c ,small pitchers4 #f ,half-pint cups4 #f ,saucers4 #ab ,custard cups4 #f ,individual scallop dishes4 #c ,mixing bowls4 #f ,quart bowls4 #f ,pint bowls4 #c ,large vegetable dishes4 #c ,small vegetable dishes4 #c ,pudding dishes4 #a ,large jelly-mold4 #f ,small jelly-molds4 ,,granite-,,ware #b ,six-quart covered kettles4 #a ,six-pint double boiler4 #b ,three-pint double boilers4 #a ,quart double boiler4 #a ,coffee-pot4 #c ,stew-pans4 #f ,saucepans4 #b ,omelet-pans4 #b ,hand-basins4 ,,iron ,,and ,,tin ,,ware #a ,tin tea-kettle4 #f ,half-pint measure cups in thirds4 #f ,half-pint measure cups in fourths4 #b ,tin jelly-molds4 #a ,large-mouthed tunnel4 #c ,small tunnels4 #a ,colander4 #a ,taper soup-strainer4 #c ,coarse wire strainers4 #c ,fine wire strainers4 #b ,tea-strainers4 #a ,flour sieve4 #a ,dredging box4 #a ,egg-poacher4 #a ,grater4 #a ,whip-churn4 #b ,dover egg-beaters4 #a ,lemon-squeezer4 #a ,meat-press4 #a ,potato-masher4 #b ,large wire broilers4 #b ,small wire broilers4 #a ,oyster-broiler4 #a ,wire cake-rest4 #b ,large tin pans4 #c ,frying-pans4 #b ,iron baking-pans for bread4 #b ,sponge-cake pans4 #a ,iron gem pan4 #b ,muffin tins4 #a ,chafing-dish4 #c ,lacquered trays4 #c ,small trays4 #ab ,japanned boxes of different sizes1 for flour1 etc4 #f ,tea-caddies4 #a ,biscuit-cutter4 #d ,cutting-knives4 #c ,vegetable knives4 #a ,chopping-knife4 #a ,meat-cleaver4 #f ,forks4 #a ,set of steel skewers4 #a ,corkscrew4 #a ,can-opener4 #a ,ice-pick4 #a ,sugar-scoop4 #a ,basting-spoon4 #f ,mixing-spoons4 #ab ,tablespoons4 #ab ,teaspoons4 ,,wooden ,,ware #a ,coffee-mill4 #a ,ice-cream freezer4 #a ,salt-box4 #a ,spice-box4 #a ,dish-tub4 #a ,large oval chopping-tray4 #b ,meat-boards4 #a ,bread-board4 #a ,molding-board4 #a ,rolling-pin4 #b ,butter-spatters for butter-balls4 #b ,cake-spoons4 #b ,salt-spoons4 #b ,vegetable brushes4 #b ,scrubbing brushes4 ,,linen ,table-cloths4 ,napkins4 ,hand-towels4 ,tea-towels4 ,dish-cloths4 ,mops4 ,ice-bag4 ,jelly-bags4 ,cleaning-cloths4 ,,miscellaneous #a ,chemists' thermometer4 #a ,oven thermometer4 #a ,arnold sterilizer4 #a ,feser's lactoscope4 #a ,quevenne's lactometer4 #a ,hamper for soiled linen4 #f ,quart ,mason jars4 #f ,pint ,mason jars4 ,,furniture #a ,cooking stove1 with appurtenances4 #a ,coal-hod4 #a ,coal-shovel4 #a ,galvanized iron covered waste-pail4 #a ,galvanized iron sink4 #b ,towel-racks4 #b ,tables4 #a ,refrigerator4 #a ,china-closet4 #a ,open dresser4 #f ,chairs4 #a ,broom4 #a ,dust-pan4 #a ,dust-brush4 ,,index ,absorption1 #fh4 ,adaptation of food to particular needs1 #fi4 ,air1 #ad1 #ae1 #ah1 #bj1 #ch-dd1 #ed1 #ef1 #fd4 ,albumen1 #ag1 #be1 #bg1 #eb1 #ei1 #fa1 #gf1 #adf1 #aeb1 #afh1 #afi1 #bhc1 #bib4 ,albuminoids1 #ag1 #be1 #fb4 ,ale1 #aai4 ,apparatus for furnishing a cooking-school1 #cae4 ,apple dumplings1 #caa4 ,apple 7dried7 pie1 #cjf4 ,apple soup1 #add4 ,apples1 #acj4 ,baked1 #bbe1 #bbf4 ,stewed1 #bbf4 ,apple-tea1 #ajf4 ,arrowroot1 #cb1 #cd1 #he4 ,atmospheric pressure1 #ch4 ,bacon1 #cjj4 ,bacteria1 #bc1 #di1 #ii1 #bhe4 ,bacterial poisons in milk1 #bhe1 #bhf4 ,bacteriology1 #e1 #cac4 ,baking-powder1 #bcf1 #bde4 ,barley jelly1 #bif4 ,barley porridge1 #cji4 ,barley pudding1 #bje4 ,barley-water1 #aja1 #bhd4 ,beef1 #afi1 #agj1 #caj4 ,beef-juice1 #ge4 ,bottled1 #gf4 ,broiled1 #gf4 ,beefsteak1 #bg1 #agj1 #aga4 ,beef-tapioca soup1 #adj4 ,beef-tea1 #ge1 #aaf4 ,bottled1 #gg4 ,with hydrochloric acid1 #gg4 ,beer1 #aai4 ,biedert's ,cream ,mixture1 #bic1 #bie4 ,bile1 #ea1 #fa4 ,bills of fare1 #cjd4 ,birds1 #age4 ,field-larks1 #ahj4 ,grouse1 #agi4 ,partridge1 #agf4 ,pheasants1 #agh4 ,reed-birds1 #agi4 ,squabs1 #agf4 ,snipe1 #agg4 ,woodcock1 #agh4 ,biscuits1 cream-of-tartar1 #bdb4 ,biscuits1 twin1 #bdc4 ,blanc-mange1 #bji1 #baj4 ,boiled corned beef1 #caj4 ,boiled potatoes and carrots1 with fried onions1 #cji4 ,bouillon1 #adc4 ,brandy-milk1 #ih4 ,bread1 #cd1 #gf1 #bcb4 ,composition of1 #cae4 ,cream-of-tartar biscuit1 #bdb4 ,gluten1 #bde4 ,graham1 #bda4 ,graham gems1 #bdd4 ,milk1 #bci4 ,oatmeal muffins1 #bdd4 ,rusk1 #bdj1 #bda4 ,snow-cakes1 #bdc4 ,sticks1 #bdj4 ,water1 #bch4 ,bread pancakes1 #cjg4 ,bread soup1 #cjd4 ,broths1 #bg1 #ge4 ,beef1 #gh4 ,beefsteak1 #gi4 ,chicken1 #hj4 ,clam1 #hb4 ,mutton1 #ha4 ,oyster1 #hb4 ,scotch1 #hj4 ,serving of1 #bge4 ,browned farina soup1 #cab4 ,browned flour soup1 #cje4 ,butter-cream1 #aic4 ,buttered water toast1 #abi4 ,cake1 #bdf4 ,care in baking1 #bdg4 ,chocolate1 #bej4 ,dream1 #beb4 ,feather1 #bdi4 ,invalid's sponge1 #bdh4 ,layer1 #bej4 ,process of making1 #bdg4 ,rose1 #bej4 ,white1 #bea4 ,cake filling and frosting1 #beb4 ,caramel1 #beb4 ,chocolate1 #bec4 ,cream1 #bec4 ,white mountain1 #beb4 ,calf's-foot jelly1 #bh4 ,caramel1 #cg1 #ch1 #aae4 ,to make1 #aig4 ,carbohydrates1 #ah1 #ai1 #ca1 #fb1 #fc1 #fd1 #fe1 #eh1 #ga4 ,carbon1 #ab1 #ac1 #ad1 #af1 #ag1 #ah1 #bi1 #cf1 #cg1 #aga4 ,carbonic acid1 #aj1 #aa1 #ad1 #ae1 #ba1 #dj1 #db1 #ed1 #ajg1 #bcd1 #bce4 ,carmine for coloring1 #baj4 ,carrageen1 #bji4 ,cellulose1 #bii4 ,charts1 #cad4 ,chemical changes1 #aj1 #aa1 #ae4 ,chemistry of foods1 #cac4 ,chicken1 broiled1 #agd4 ,chicken jelly1 #abf4 ,chicken panada1 #ada4 ,chicken soup1 #ace4 ,chicken-tapioca soup1 #aci4 ,china for serving1 #caf4 ,chocolate1 #ajh1 #aaj1 #bjj4 ,serving of1 #bfi4 ,to make1 #aji4 ,clam broth1 #hb4 ,cocoa1 #ajh1 #bii1 #cae4 ,cocoa cordial1 #aai4 ,cocoa-nibs1 #aji4 ,cocoa-shells1 #aji4 ,codfish balls1 #cji4 ,coffee1 #i1 #bb1 #bc1 #aad1 #cjg4 ,composition of1 #aaf4 ,serving of1 #bfi1 #bge4 ,to make1 #aag1 #aah4 ,coffee jelly1 #abd4 ,coffee-syrup1 #ajd4 ,composition of the body1 #af1 #ag1 #ah1 #bd4 ,condensed milk1 #bhh1 #bih4 ,consomm1 #adb4 ,contagious diseases1 care of dishes in1 #bga4 ,convalescent's diet1 #bfj4 ,corn bread1 #caj4 ,corn coffee1 #cjg4 ,cream1 #cj1 #fc1 #ajd4 ,cream1 condensed1 #bif4 ,cream-of-celery soup1 #acg4 ,cream-of-rice soup1 #ach4 ,cream of tartar1 #aj1 #bcf4 ,cream-of-tartar biscuit1 #bdb4 ,creams1 #abg1 #aie4 ,chocolate1 #bjj4 ,coffee1 #aii4 ,egg1 #aih4 ,peach foam1 #bjb4 ,rice1 #bjb4 ,tapioca1 #bja4 ,velvet1 #aii4 ,cream sauce1 #adi4 ,cream toast1 #acj4 ,croutons1 #acb1 #ace4 ,custards1 #aie4 ,soft1 #aie1 #bgh4 ,baked1 #aif4 ,french1 #aig4 ,rennet1 #aig4 ,dextrine1 #cc1 #fc1 #abh1 #afc1 #bij4 ,diastase1 #cd1 #ej4 ,diet1 #gb4 ,diet lists or menus for the sick1 #bed4 ,digestibility of foods1 #i4 ,digestion1 #i1 #di1 #ff1 #aaj1 #aaf4 ,digestive fluids1 #ej1 #ea4 ,district nursing1 #cja4 ,drawn butter1 #aid4 ,drawn butter sauce1 #cjh4 ,dried apple pie1 #cjf4 ,drinks1 #ie4 ,egg-nog1 #ie4 ,eggs1 #be1 #bf1 #eb1 #aeb1 #cad4 ,composition1 #aeb4 ,omelets1 #aef4 ,creamy1 #aeg4 ,foamy1 #aeh4 ,orange1 #afj4 ,spanish1 #afj4 ,to serve1 #bgg4 ,with chicken1 #aei4 ,with ham1 ,no4 #a1 #aeh4 ,with ham1 ,no4 #b1 #aei4 ,with jelly1 #aei4 ,with parsley1 #afj4 ,with tomatoes1 #aei4 ,poached1 #aee4 ,scrambled1 ,no4 #a1 #aef4 ,scrambled1 ,no4 #b1 #aef4 ,soft-cooked1 #aed4 ,egg toast1 #aca4 ,elements1 #ab1 #ac1 #ad1 #af1 #ag1 #ah1 #ai1 #ef1 #eg1 #ei4 ,ether1 boiling-point of1 #cj4 ,extractives1 #bd1 #be1 #bf1 #bh1 #ei4 ,farina1 #hg1 #ia1 #ib4 ,farinaceous foods1 #bhi1 #bia1 #bib4 ,fats1 #ag1 #ah1 #ai1 #bh1 #bi1 #cj1 #ca1 #eh1 #fj-fe1 #fh1 #ga1 #afi1 #bib1 #bid4 ,feeding of children1 #bhj4 ,analysis of ,mellin's food prepared for use1 #bia4 ,care of feeding-bottles1 #bhg4 ,condensed milk1 #bhh4 ,farinaceous foods1 #bhi4 ,food4 ,amount at each meal1 #bic4 ,dilution1 #bic4 ,first week1 #bie4 ,from the first to the sixth week1 #bie4 ,from the sixth week to the sixth month1 #bif4 ,from the sixth month to the tenth1 #big4 ,from the tenth to the twelfth month1 #bih4 ,from the twelfth to the eighteenth month1 #bii4 ,food after eighteen months1 #bii4 ,foods to be carefully avoided1 #cjj4 ,field-larks1 #ahj4 ,fire1 #ad1 #cjb4 ,fish1 #e1 #aia4 ,boiled1 #aid4 ,broiled1 #aic4 ,creamed1 #aic4 ,to prepare1 #aia4 ,when in season1 #aib4 ,flavors1 #i1 #ei1 #gi4 ,flaxseed tea1 #aje4 ,food1 #i1 #ad1 #ah1 #be1 #di1 #ec4 ,french toast1 #aca4 ,fried bread1 #cji4 ,fried farina pudding1 #cjh4 ,fruits1 #bbd1 #ga1 #bjh1 #bbe1 #bbi4 ,apple compote1 #bbj4 ,apple jelly1 #bcj4 ,apples1 baked1 #bbe1 #bbf4 ,apples1 stewed1 #bbf4 ,cranberry jelly and sauce1 #bbg4 ,grape jelly and sauce1 #bbh4 ,prunes1 stewed1 #bbg4 ,serving of1 #bgf4 ,fuel and kindlings1 #af4 ,gastric juice1 #ej4 ,gelatin1 #bh1 #ec1 #ei1 #gf1 #abj1 #abb1 #afh1 #afi4 ,gelatine1 #abj1 #aba1 #bbb4 ,gelatinoids1 #ag1 #be1 #bh4 ,general rules for the feeding of children1 #bid4 ,giblet soup1 #cji4 ,glucose1 #ce1 #cg1 #eb1 #fc4 ,graham bread1 #bda4 ,graham gems1 #bdd4 ,granite-ware1 #caf4 ,grape jelly1 #bbh4 ,grape juice1 #aje4 ,grouse1 #agi1 #ahj4 ,gruels1 #hc4 ,arrowroot1 #hd4 ,barley1 #hd4 ,cracker1 #hg4 ,farina1 #hg4 ,flour1 #hf4 ,imperial ,granum1 #hh4 ,indian meal1 #hi4 ,oatmeal1 #he1 #hf4 ,racahout des ,arabes1 #hh4 ,serving of1 #hc1 #bge4 ,glycerin1 #cj4 ,glycogen1 #fc1 #fd1 #fe4 ,hamburg steak1 ,no4 #a 7scraped beef71 #agb4 ,hamburg steak1 ,no4 #b1 #agc4 ,heat1 #b1 #aj1 #ac1 #ad1 #ae1 #bj1 #ef1 #ed1 #fa1 #afi1 #bah4 ,hemoglobin1 #ag1 #ei4 ,horse-radish sauce1 #caj4 ,human milk1 #bha4 ,hydrochloric acid1 #aj1 #aa1 #bh1 #eb1 #gg1 #gh4 ,hydrogen1 #ab1 #ac1 #af1 #ah1 #ai1 #bd1 #bi4 ,ice-cream1 #bag4 ,frozen custard1 #bba4 ,philadelphia1 #bbj4 ,royal1 #bbj4 ,with an improvised freezer1 #bba4 ,ice-cream freezers1 #bag4 ,ices1 #bag4 ,apricot1 #bbd4 ,ideal diet1 #fh4 ,imperial ,granum1 #bia1 #big4 ,inorganic matter of the body and of food1 #ah1 #fe1 #ff4 ,jellies1 #abj4 ,from fruits3 ,apple1 #bcj4 ,cranberry1 #bbg4 ,grape1 #bbh4 ,serving of1 #bgf4 ,to preserve1 #bcj4 ,from gelatine1 #abj4 ,chicken1 #abf4 ,coffee1 #abd4 ,french1 #abe4 ,lemon1 #abc4 ,orange1 #abc4 ,puncheon1 #abf4 ,wine1 ,no4 #a1 #abb4 ,wine1 ,no4 #b1 #abb4 ,restorative1 #abe4 ,junket1 #aih1 #bgh4 ,kitchen china1 #caf4 ,kumiss1 #ajf1 #ajg4 ,lactometer1 #df4 ,lactoscope1 #df4 ,lactose1 #ah1 #cg4 ,lamb chops1 #ahd4 ,lead1 #ab4 ,lemonade1 #ig1 #bge4 ,lemon jelly1 #abc4 ,lentil soup1 #cji4 ,lettuce salad1 #bac4 ,light diet1 #bef4 ,lime-water 7experiment with71 #ba4 ,linen1 #cah4 ,liquid diet1 #bed4 ,literature1 #cac4 ,liver1 #fc4 ,lobsters1 #cjj4 ,lomb prize essay1 #cjb4 ,malted milk1 #bij1 #bia4 ,meats1 #e1 #afh4 ,mellin's food1 #bhc1 #bhd1 #bij1 #big1 #bih1 #bii4 ,menus for the sick1 #bed4 ,micro-organisms1 #a1 #b1 #bb1 #bc1 #dj1 #df1 #dg1 #di1 #ih1 #bcj1 #bha1 #bhd1 #bhe4 ,milk1 #cj1 #dd-di1 #eg1 #bgc4 ,composition of cow's1 #de1 #bha1 #cae4 ,condensed1 #bih4 ,malted1 #bij4 ,pasteurized1 #bhh4 ,preserved1 #bhi4 ,serving of1 #bge4 ,sterilization of1 #dg1 #dh1 #di1 #ii1 #ajj1 #bha1 #bhd1 #bhg4 ,supplies1 #di1 #bha1 #bhb4 ,milk and seltzer1 #ajj4 ,milk and soda-water1 #aja4 ,milk lemonade1 #ig4 ,milk-punch1 #ie1 #bge4 ,milk toast1 #acj4 ,milk-sugar1 #bih4 ,mineral matter in milk1 #bhc4 ,mineral salts1 #ah1 #eg1 #fe1 #ff1 #ga1 #aaa1 #afb1 #age1 #bbf4 ,mint sauce1 #cjh4 ,mock-bisque soup1 #ace4 ,mulled wine1 #aah4 ,mush and porridge1 #ij4 ,cracked wheat1 #ic4 ,farina1 #ib4 ,granula1 #ic4 ,hominy1 #id4 ,imperial ,granum1 #ic4 ,indian meal1 #id4 ,oatmeal1 #ia4 ,wheat germ1 #ib4 ,mustard sauce1 #cab4 ,mutton1 #aha1 #ahb4 ,nestl's food1 #bia1 #big4 ,nitrogen1 #ab1 #ac1 #ad1 #af1 #ag1 #bd1 #db1 #ei4 ,nitrogenous compounds1 #ec1 #eh1 #fb4 ,noodles1 #cje4 ,noodle soup1 #cje4 ,nutrition1 #ec1 #eg1 #cac4 ,absorption1 #fh4 ,adaptation of foods to particular needs1 #fi4 ,definition1 #ed4 ,ideal diet1 #fh4 ,imperfect1 #gj4 ,inorganic matters and vegetable acids1 #fe4 ,summary of the digestibility of foods1 #fh4 ,value of protein1 fats1 carbohydrates1 and extractives1 #eh-fe4 ,ways in which food supplies the wants of the body1 #ef4 ,oatmeal1 #hj1 #he1 #hf1 #ij1 #ia4 ,oatmeal muffins1 #bdd4 ,oil1 #aj1 #cj4 ,cod-liver1 #fc4 ,fixed and volatile1 #bh4 ,olive1 #cj1 #ca1 #baa4 ,omelets1 #aef4 ,orange jelly1 #abc4 ,oxygen1 #ab1 #ac1 #ad1 #ae1 #af1 #ag1 #ah1 #bi1 #dj1 #db1 #ei1 #fd4 ,oysters1 #ade4 ,broiled1 #adi4 ,broth1 #aej4 ,chafing-dish1 #aea4 ,composition1 #ade4 ,creamed1 #adh4 ,fancy roast1 #aej4 ,pan-broiled1 #aej4 ,raw1 #adg4 ,roasted in the shell1 #adg4 ,serving1 #bgg4 ,soup1 #acd4 ,stew1 #adh4 ,tea ,no4 #a1 #hb4 ,tea ,no4 #b1 #hb4 ,panada1 #gi1 #ada4 ,pancreatic juice1 #ea1 #fa1 #bij4 ,paraffin1 #bcj4 ,partridges1 #agf4 ,pasteurized milk1 #bhh4 ,peach foam1 #bjb4 ,peas1 #aij4 ,pea soup1 #cjg4 ,peptogenic milk powder1 #bhd4 ,peptonized milk1 #bif4 ,pheasants1 #agh4 ,phosphated gelatine1 #aba4 ,physical changes1 #aj1 #aa1 #ab4 ,pigeons1 #ahj4 ,pink blanc-mange1 #baj4 ,pink sugar1 #bji4 ,poisons in milk 7bacterial71 #bb1 #bhe1 #bhf4 ,porridge1 #ij1 #ia4 ,porter1 #aai4 ,potato and onion salad1 #caa4 ,potatoes1 #cb1 #cd1 #gj1 #afa4 ,baked1 #afe4 ,boiled1 #afc4 ,composition1 #afa4 ,creamed1 #aff4 ,duchess1 #aff4 ,mashed1 #afd4 ,roasted1 #afe4 ,potato soup1 #acf4 ,preserved milk1 #bhi4 ,protein1 #ag1 #ah1 #ai1 #bd1 #be1 #eb1 #ec1 #ef1 #eh1 #ei1 #fj1 #fb1 #fd1 #fh1 #ga4 ,puddings1 #aie4 ,baked custards1 #aif4 ,barley1 #bje4 ,chocolate cream1 #bjj4 ,coffee cream1 #aii4 ,corn-starch1 #bjd4 ,cream-of-rice1 #bjf4 ,egg cream1 #aih4 ,french custard1 #aig4 ,fruit tapioca1 #bjg4 ,irish moss blanc-mange1 #bji4 ,orange baskets1 #bjh4 ,orange layers1 #bjh4 ,orange omelet1 #afj4 ,peach foam1 #bjb4 ,pink blanc-mange1 #baj4 ,princess1 #bjd4 ,rennet custard1 #aig4 ,rice cream1 #bjb4 ,slip1 #aig4 ,soft custard1 #aie4 ,snow pudding1 #bjc4 ,tapioca cream1 #bja4 ,tapioca jelly1 #bjg4 ,velvet cream1 #aii4 ,puncheon jelly1 #abf4 ,racahout des ,arabes1 #hh1 #hi4 ,reed-birds1 #agi4 ,rennet1 #aih4 ,restorative jelly1 #abe4 ,rice1 #gf1 #gi1 #ha4 ,rice-water1 #ajb4 ,ridge's food1 #bia1 #big4 ,roly-poly pudding1 #cab4 ,rules for the feeding of children1 #bid4 ,salads1 #aj1 #ga1 #baa4 ,celery1 #baf4 ,chicken1 #bad4 ,lettuce1 #bac4 ,potato1 #bae4 with olives1 #baf4 ,salad ,dressing1 #baa4 ,french1 #bab4 ,mayonnaise1 #bab4 ,saliva1 #ej1 #bij1 #ea4 ,salt 7sodium chlorid71 #aa1 #ah1 #ff4 ,scotch broth1 #hj4 ,scraped beef1 #agb4 ,serving1 #bfg4 ,sherbets1 #bag1 #bgg4 ,lemon1 #bbb4 ,orange1 #bbc4 ,sherry and egg1 #ih4 ,sippets1 #acb4 ,snipe1 #agg4 ,soda-water1 #aja4 ,sodium chlorid1 #aa1 #ah4 ,soups1 #d1 #bg1 #acd4 ,apple1 #add4 ,beef-tapioca1 #adj4 ,bouillon1 #adc4 ,bread1 #cjd4 ,browned farina1 #cab4 flour1 #cje4 ,chicken1 #ace4 ,chicken panada1 #ada4 ,chicken-tapioca1 #aci4 ,consomm1 #adb4 ,cream-of-celery1 #acg4 ,cream-of-rice1 #ach4 ,giblet1 #cji4 ,lentil1 #cji4 ,mock-bisque1 #ace4 ,noodle1 #cje4 ,oyster1 #acd4 ,pea1 #cjg4 ,potato1 #acf4 ,queen ,victoria's favorite1 #aci4 ,spores1 #bc1 #bd1 #dh1 #ii4 ,squabs1 #agf4 ,starch1 #ca1 #cc1 #cd1 #ce1 #fb1 #fc1 #fe1 #fh1 #ea1 #ah1 #eh1 #hc1 #he1 #abh1 #afa4 ,digestion of1 #ea1 #eb1 #hd1 #bij4 ,composition1 #cb1 #eh4 ,tests for1 #cb4 ,steak 7beef71 #bg1 #gj1 #aga4 ,a la ,matre d',htel1 #agc4 ,hamburg4 ,no4 #a 7scraped beef71 #agb4 #b1 #agc4 ,tenderloin1 #agc4 ,steam1 #ab1 #bj1 #bi4 ,sterilization1 of ,milk1 #dg1 #dh1 #ih1 #ii1 #ajj1 #bhg1 #bhd4 of ,vessels for holding milk1 #bha4 of ,water1 #ai1 #bc1 #bd4 ,stews1 #ahe4 ,chicken1 #ahe4 ,beef1 #ahf4 ,mutton1 #ahg4 ,strawberries1 #ajb1 #ajc1 #aje1 #aba1 #bbd4 ,sucrose1 #cf1 #eb4 ,sugar1 #ah1 #cb1 #ce1 #cf1 #cg1 #ch1 #fb1 #eh1 #fc1 #fe1 #fh1 #bhc4 ,sweeping and dusting1 #cjc4 ,sweetbreads1 #ahh4 ,creamed1 #ahi4 ,fricasseed1 #ahi4 ,with peas1 #aij4 ,syrups1 ,apple1 #ajc4 ,apricot1 #ajc4 ,chocolate1 #ajd4 ,coffee1 #ajd4 ,currant1 #ajc4 ,orange1 #ajc4 ,peach1 #ajc4 ,raspberry1 #ajc4 ,strawberry1 #ajb4 ,vanilla1 #ajd4 ,tapioca1 #cd1 #gf1 #gi1 #ha1 #bja1 #bjg4 ,tea1 #bb1 #aaj1 #bfi4 ,composition1 #aaa4 ,kinds1 #aab1 #aac4 ,serving of1 #bge4 ,to prepare1 #aac1 #aad4 ,value as food1 #aaj1 #bc4 ,tenderloin 7steak71 #agc4 ,thermometers 7oven71 #bci4 ,toast1 #abh4 ,cream1 #acj4 ,croutons1 #acb4 ,french1 #aca4 ,milk1 #acj4 ,sippets1 #acb4 ,vermicelli1 #acc4 ,water 7buttered71 #abi4 ,toast and cheese1 #cjf4 ,tomatoes1 #ace4 ,vanilla syrup1 #ajd4 ,veal broth1 #bhd4 ,venison1 #gj1 #ahj4 ,ventilation1 #db4 ,volatile oils1 #bh4 ,washing of dishes1 #cjc4 ,waste1 #ai1 #fg4 ,waste-pails1 #e4 ,water1 #aa1 #ab1 #ag1 #ah1 #ai1 #bj1 #ba1 #bb1 #bc1 #ed1 #fe1 #bah4 ,water-ice1 #bag1 #bbd4 ,wheat-flour1 #bcb4 ,whey1 #bie4 ,wine1 #if4 ,with rennet1 #if4 ,white-sauce1 #acj4 ,wine jelly4 ,no4 #a1 #abb4 ,wine jelly4 ,no4 #b1 #abb4 ,wine1 mulled1 #aah4 ,wine whey1 #if4 ,woodcock1 #agh4 ,wooden ware1 #cag4 ,yeast1 #bcb1 #bcc4 ,liquid1 #bcg4 ,zwieback1 #cjj4 ,,footnotes3 #a ,a notable exception is the ,boston ,cook ,book4 #b ,although in some hospitals it is not practicable for a nurse to do much cooking for her patients1 she has the control and distribution of the food which is prepared4 #c ,carbonic acid is composed of one part of carbon and two parts of oxygen4 ,its symbol is ,,co#b4 ,one volume of hydrogen united with one volume of chlorin forms hydrochloric acid1 ,h,cl4 ,common salt1 or sodium chlorid1 is composed of one part sodium and one part chlorin4 ,symbol1 ,na,cl4 #d ,oxygen is often called the supporter of combustion1 but it is no more so than the carbon and hydrogen of fuels1 since they are necessary for a fire4 #e ,hydrogen is #ad4dd times lighter than air4 #f ,see ,eliot and ,storer's ,chemistry1 the revised edition1 edited by ,nichols1 and the ,elementary ,text-book of ,chemistry1 by ,mixter4 #g ,mattieu ,williams1 in ,chemistry of ,cookery4 #h ,the carbonic acid breathed in has united with the lime1 thus leaving the water without excess of it4 #i ,as a general thing water does not contain organisms that form spores4 #aj ,atwater4 #aa ,the decline in the sardine trade during the last few years is accounted for by the fact that cotton-seed oil has so largely replaced olive-oil in the packing of these fish4 ,people who once regarded them as a great delicacy no longer find them satisfying4 #ab ,this is not the first instance of the discovery of organisms in hail2 but ,dr4 ,abbott1 if not the first1 is one of the first bacteriologists to demonstrate the fact in this country4 #ac ,parkes's ,practical ,hygiene4 #ad ,for a detailed description of this method of heating and ventilation1 see the report of the ,johns ,hopkins ,hospital for the year #ahia4 #ae ,variations in the composition of cow's milk 7#cjj analyses73 ,minimum4 ,maximum4 ,albuminoids or ,protein #b4jd #f4ah ,fat #a4hb #g4ji ,sugar #c4bj #e4fg ,salts 4#ej 4#hg --,k,,nig4 #af ,the following is the police order for milk1 published in ,darmstadt1 #ahgi3 7#a7 ,all milk must have a specific gravity of #a4jbi-a4jcc4 7#b7 ,when skimmed it must have a specific gravity of #a4jcc4 7#c7 ,all milk with a specific gravity under #a4jbg is to be considered as watered and immediately confiscated4 7#d7 ,all milk with specific gravity over #a4jbg1 if after twenty-four hours standing and skimming the specific gravity is under #a4jcc1 must also be confiscated1 also all skimmed milk with a specific gravity under #a4jcc4 7#e7 ,all milk must be considered skimmed which has less than #b4h per cent4 of fat4 #ag ,see article on the ,feeding of ,children4 #ah ,spores may be further described as resistant forms which some organisms assume in times of danger1 or lack of nourishment for the purpose of preserving their lives4 ,not all organisms form spores4 #ai ,it is supposed1 but ,i think not yet demonstrated1 that bacteria are among the transforming agents of our food1 in the alimentary canal4 ,organisms in the saliva have been isolated and found to produce substances which will partially digest starch4 #bj ,flint's ,physiology4 #ba ,it is possible that albumen and fibrin are acted upon by some of the juices secreted in the mouth4 #bb ,the body loses each day1 in the performance of its ordinary and usual functions1 about nine pounds of matter 7,martin72 therefore1 that amount of income of food1 water1 and air will be needed in every twenty-four hours4 #bc ,prof4 ,atwater1 in ,the ,century ,magazine1 #ahhg-hh4 #bd ,hemoglobin1 the red coloring matter of the blood1 contains albumen4 #be ,protein may be converted into fat2 but although this will happen1 it will not do to depend upon it for the supply in the nutrition of the body2 for either it cannot be formed in sufficient quantity1 or the excess of nitrogen acts as a poison4 ,the body suffers unless a due amount of fat as such be taken4 7,martin47 #bf ,by regulating the amount of fat taken each day with food1 so that a little less than is needed is consumed1 one may reduce the amount of fat of the body and become thin1 or reduce an excess of fat without injury to health4 ,the process must be gradual1 and continued for a number of months4 ,bismarck1 by the advice of his physician1 reduced himself in this way without loss of energy or any ill feeling4 #bg ,flint's ,physiology4 #bh ,parkes4 #bi ,martin4 #cj ,martin4 #ca ,composition of oatmeal3 ,nitrogenous matter #ab4f ,carbohydrates1 starch1 etc4 #fc4h ,fatty matter #e4f ,mineral matter #c4j ,water #ae4j ------- ,total #ajj4jj ,,letherby4 ,from ,prof4 ,mott's ,chart of the ,composition1 ,digestibility1 and ,nutritive ,value of ,food4 #cb ,for a further account of micro-organisms in milk1 see the chapter on ,milk4 #cc ,george ,kennan1 in his accounts of his perilous journeyings through ,siberia1 bears ample testimony to the comforting effects of hot tea4 ,often when he and his companion were chilled through1 and almost dead with cold and fatigue1 after many hours' travel over the frozen snows1 they were revived by draughts of hot tea provided at the stations4 #cd ,the ash of tea contains potash1 soda1 magnesia1 phosphoric acid1 chlorin1 carbonic acid1 iron1 silica1 and traces of manganese4 #ce ,water #gd4jj ,egg ,whole ,nitrogenous matter #ad4jj ,fat #aj4ej ,inorganic matter #a4ej ,,pavy4 #cf ,another analysis is that of ,payen1 the distinguished ,french chemist4 ,water #gd4d ,starch1 sugar1 pectose #ba4b ,nitrogenous matter #a4g ,fat 4#a ,cellulose and epidermis #a4e ,inorganic matter #a4a ------- ,total #ajj4jj ,pohl found the proportion of starch1 judging by specific gravity in different varieties1 to be as follows3 #af4ch1 #ag4aa1 #ah4dc1 #ah4ie1 #bj4de1 #ba4cb1 #bd4ad4 ,,dr4 ,,smith',s ,food4 #cg ,mattieu ,williams4 #ch ,from actual experiment4 #ci ,from ,mrs4 ,lincoln's ,boston ,cook ,book4 #dj ,pink sugar may be made by putting a few drops of carmine into a cup of powdered sugar1 and sifting it several times until the carmine is entirely distributed through it4 #da ,mrs4 ,richards4 #db ,a portion of the starch and sugar is consumed to feed the growing yeast4 ,it has been estimated that about #a_/g of a barrel of flour is lost in raising bread--that is1 that amount is consumed by the yeast used4 #dc ,oven thermometers may be obtained of ,joseph ,davis ,co41 ,fitzroy ,works1 ,london1 ,s4 ,e41 ,england4 #djj ,fahr4 is a good temperature for the first fifteen minutes4 ,some writers give #chj1 but the higher temperature is better1 provided it can be gradually decreased2 it should not fall below #bej until the loaf is done4 #dd ,there is1 of course1 an exception in the case of the use of milk for young children1 it being a perfect food for them during the first year or year and a half of life4 #de ,in ,england it is the custom to serve eggs in the shell1 and it is considered bad form to open them1 but in ,america the latter way is general2 for an invalid there is no question but that it is the most convenient way to do4 #df ,the spatters should be soaked in boiling water for a few minutes1 and then in cold water1 to prevent the sticking of the butter4 #dg ,it should not be inferred from this that mother's milk is the best under all circumstances4 ,it not infrequently happens that a mother1 disregarding all indications to the contrary1 will continue to nurse her baby after it has become disastrous both to herself and the infant to do so4 ,if a baby remains puny1 and the mother is exhausted and languid without any known cause1 it is the part of wisdom to call in the aid of a physician1 and have the milk analyzed4 ,good and careful feeding is infinitely better than nursing a baby upon impoverished milk1 even if the quantity seems sufficient4 ,a mother1 in nursing her child1 should do so at stated regular intervals4 ,if it is injurious for a grown person to eat at odd times all day long1 it is far more injurious for an infant4 ,it will not hurt a child to be occasionally hungry1 or even to cry1 whereas it will hurt it seriously and perhaps induce life-long dyspepsia if food is introduced into the stomach while there yet remains in it that previously taken in an undigested1 or partly digested1 condition4 ,the cry which a young mother thinks indicates hunger1 and hopes to allay by feeding1 is often only a dyspeptic pain1 which is increased by the very means she takes to lessen it4 #dh ,the milk of goats and asses is said to be more easily digested than cow's milk1 but is procurable only in exceptional cases4 #di ,from ,uffelmann's ,hygiene of the ,child4 #ej ,see chapter on ,milk4 #ea ,vessels for holding milk may be made sterile by boiling them in water for fifteen minutes4 ,glass is best4 #eb ,a low temperature retards the growth of micro-organisms4 #ec ,test for reaction1 fat1 and specific gravity4 ,see article on ,milk4 #ed ,the following mineral substances occur in both cow's and woman's milk3 potassa1 soda1 lime1 magnesia1 iron1 phosphoric acid1 sulphuric acid1 and chlorin4 #ee ,it is worthy of notice1 in this connection1 that children have been known to be made ill by drinking water which has stood for a length of time--such water containing great numbers of bacteria1 but none of the so-called disease-producing organisms4 ,the same water1 when boiled1 produced no ill effects4 #ef ,stated by ,sedgwick4 #eg ,welsh4 #eh ,since writing the above ,i have learned that ,prof4 ,vaughan has isolated a poisonous matter--the product of the growth of certain organisms which multiply readily in milk--which caused active vomiting1 purging1 collapse1 and death when injected into the lower animals4 #ei ,in ,england and ,america many cases of scarlatina1 typhoid fever1 and diphtheria have been traced to the milk supply4 ,but there is no satisfactory evidence that those diseases were transmitted from the cow2 more probably the milk1 which is an especially good nutritive medium for bacteria1 became infected after leaving the cow4 ,in ,october1 #ahia1 an epidemic of diphtheria prevailed in ,melrose1 ,mass4 ,thirty-three cases were reported4 ,on investigation it was found that every case could be traced to the milk supply4 ,the farm from which it came was situated in an adjoining town1 and the family of the dealer had been afflicted with diphtheria1 two of the children having died4 ,the use of the milk was1 of course1 promptly stopped4 #fj ,a simple and inexpensive apparatus for sterilizing milk consists of a covered tin kettle ten inches in height by eight inches in diameter1 a wire basket1 which fits easily into the kettle1 supplied with supports or legs projecting one and a half inches from the bottom1 one dozen eight-ounce nursing-bottles1 and a bundle of fresh cotton wadding4 ,the whole apparatus1 costing about #a4be1 is kept in most drug stores4 ,milk for twenty-four hours' use is properly sweetened and diluted with water in a clean pitcher1 and as much of this as the child will take at one feeding is poured into each bottle1 and the bottle stopped with cotton wadding1 which should fit only moderately tight in the neck of the bottle4 ,the kettle is filled to the depth of one half to one inch with water1 the basket containing the bottles placed in it1 the kettle covered and placed over a fire until the steam comes out from the sides of the top for half an hour1 when the basket containing the bottles should be removed and put in a cool place4 ,when the milk is to be used1 it should be heated by placing a bottle in warm water for a few minutes4 ,the cotton is then removed1 and a sterilized nipple attached4 ,after the feeding the bottle is cleansed and kept in an inverted position until used again4 ,the above directions are those of ,dr4 ,booker1 specialist of children's diseases1 ,johns ,hopkins ,hospital4 #fa ,in the ,walker-,gordon ,milk ,laboratory1 in ,boston1 milk is sterilized at #age to #ahj ,fahr4 for fifteen minutes1 and it is claimed that this temperature gives the best results for milk to be used within twenty-four hours4 ,if the milk has to be kept a longer time1 a higher temperature is necessary1 as only the bacteria and not the spores are destroyed by #age ,fahr4 ,machines are in use in ,france which will heat great quantities of milk to about #aee ,fahr4 and then rapidly cool it4 ,not all1 but nearly all1 forms of bacteria likely to be found in milk are destroyed at the temperature of #aee1 and the good flavor of the milk is not injured4 ,such milk is known as ,pasteurized milk4 #fb ,see the works of ,drs4 ,louis ,starr1 ,uffelmann1 and ,jacobi4 #fc ,the amount of condensation in preserved milk may be easily ascertained by noting the amount of water which it is necessary to add in order to make its specific gravity equal to that of ordinary milk4 #fd ,to prepare whey3 #a pint of milk mixed with #a teaspoon of liquid rennet4 ,set in a warm place until the curd is formed2 then break the curd and put it into a cloth or a wire strainer to drain4 #fe ,to make barley jelly3 ,boil two tablespoons of pearl barley in a pint of water for two hours4 ,strain4 ,it will form a tender jelly4 #ff ,the condensed cream of the ,highland ,co4 may be used when other cream cannot be obtained4 #fg ,malted milk1 ,nestl's food1 ,ridge's food1 ,imperial ,granum1 or barley-flour1 may be used as attenuants4 #fh ,enough for the whole day may be made by multiplying the rule by eight1 dividing the quantity into eight bottles1 and sterilizing all at once4 ,keep in a cool place until needed4 #fi ,milk-sugar may be obtained without difficulty1 and always1 at a pharmacy4 ,it is better for infants than cane-sugar1 because it is a little easier of digestion4 #gj ,water #ib4fj ,fat #a4jj ,casein 4#hd ,sugar #e4dj ,ash 4#af ,,dr4 ,,meigs4 #ga ,although ,mellin's food is made from grain1 the starch in it has been changed in the process of manufacture into easily assimilated dextrine and sugar4 #gb ,the ordinary powdered cocoa1 which has been deprived of oil4 ,dutch brands are good4 #gc ,zwieback is a slightly sweetened and dried bread1 which may be bought at any grocer's4 ,it is like dried rusk4 #gd ,bacon is very easy of digestion1 and is a valuable form of fat for children four or five years old4 ,given with bread or potatoes1 it will often be eaten when butter is refused4 ,,transcriber',s ,,note ,obvious typographical errors and punctuation errors have been corrected after careful comparison with other occurrences within the text and consultation of external sources4 ,except for those changes noted below1 all misspellings in the text1 and inconsistent or archaic usage1 have been retained4 ,for example1 milk-supply1 milk supply2 beef-tea1 beef tea2 over night1 overnight2 to-day2 oxid2 inclosing2 peptonizing4 ,table of ,contents3 ,pg vi1 insert missing entry3 ',,eggs #aec'4 ,main text3 ,pg #aeb1 ',laws and ,gilbert' replaced by ',lawes and ,gilbert'4 ,pg #bfd1 ',potato4 ,stewed ,mushrooms4' replaced by ',potatoes4 ,stewed ,mushrooms4'4 ,index3 ,format of the entry for ',apples' changed to make its subheadings consistent with all other subheadings4