,,transcrib]',s ,,note ,italic text is d5ot$ by und]scores4 ,bold text is d5ot$ by equal signs4 ,a subscript is d5ot$ by x1 = example ,,co#b or ,c#f;,h#aj,o#e4 ,basic fractions are display$ z etc2 o!r fraction are %[n 9 ! =m a_/b1 = example #a_/g or #a_/cjjj4 ,"s m9or *anges are not$ at ! end ( ! book4 ,a ,,h&book ,,( ,,invalid ,,cook+ ,,= ,,! ,,use ,,( ,,nurses ,,9 ,,tra9+-,,s*ools ,,nurses ,,9 ,,private ,,practice ,,& ,,o!rs ,,:o ,,c>e ,,= ,,! ,,sick ,,conta9+ ,,explanatory ,,lessons ,,on ,,! ,,prop]ties ,,& ,,value ,,( ,,diff]5t ,,k9ds ,,( ,,food1 ,,& ,,recipes ,,= ,,! ,,mak+ ,,( ,,v>i\s ,,di%es ,,by ,,m>y ,a4 ,,bol& ,,in/ructor ,,9 ,,cook+ ,,9 ,,! ,,johns ,,hopk9s ,,hospital ,,tra9+-,,s*ool ,,= ,,nurses2 ,,memb] ,,( ,,! ,,am]ican ,,public ,,heal? ,,association ,illu/ration37,publi%]'s colophon7 ,,new ,,york ,,! ,,c5tury ,,co4 #ahic ,copyright1 #ahic1 by ,,m>y ,a4 ,,bol&4 ,,! ,,de ,,v9ne ,,press4 ,,preface ,9 prep>+ ! foll[+ pages = publication1 x has be5 my object to pres5t a collection ( recipes & lessons on food1 = ! use ( nurses4 ,! idea 0 sugge/$ by ! ne$ ( su* a book 9 ! tra9+-s*ool ( ! ,johns ,hopk9s ,hospital4 ,x is hop$ t x w be f\nd useful 9 o!r hospitals & s*ools :]e ! tea*+ ( ! subject ( food is receiv+ att5tion1 & also to ^? :o c>e = _! own sick & invalid ones at home4 ,"p ,i--! explanatory lessons--includes g5]al rem>ks on *emi/ry1 lessons on ! prop]ties ( ! diff]5t classes ( foods1 & special articles on ,air1 ,wat]1 ,milk1 ,dige/ion & ,nutrition4 ,"p ,,ii consi/s ( recipes1 m5us ( liquid1 light1 & convalesc5t's diet1 & articles on ,s]v+1 ,fe$+ ( ,*ildr51 & ,di/rict ,nurs+4 ,9 arrang+ ! explanatory lessons1 in=mation has be5 drawn f _m s\rces1 b p>ticul>ly f ! works ( ,atwat] & ,p>kes4 ,x is ! int5tion t ^! lessons be /udi$ 9 connection ) ! practical "w2 !y conta9 matt] sugge/ive ( t :i* x is necess>y to und]/& 9 ord] t some?+ may be kn[n ( ! complex *anges :i* take place 9 food 9 ! v>i\s processes ( cook+4 ,! recipes h be5 c>efully *os5 & p]fect$1 "s hav+ be5 *ang$ _m times be=e f9al adoption4 ,9 mo/ ( !m ! quantities are small1--su* am\nts z w\ld be requir$ = "o p]son1--b by multiply+ or divid+ ! =mul any quantity may be made1 ) uni=m results4 ,detail$ descriptions h be5 giv5 9 ord] t ^? :o "k no?+ ( cook+ may be able1 by intellig5tly foll[+ ! in/ructions1 to make acceptable di%es4 ,repetition & simil>ity ( arrangem5t w1 x is hop$1 s]ve to impress ^u ! m9d c]ta9 po9ts & pr9ciples4 ,9 "s in/ances ! recipes are orig9al1 b = ! mo/ "p ! ideas h be5 ga!r$ f lessons & lectures on cook+1 & f /&>d books1 among !m ,mrs4 ,l9coln's ,bo/on ,cook ,book4 ,g5]ally ! ord] 9 :i* ea* recipe has be5 writt5 is ! ord] 9 :i* ! diff]5t +r$i5ts %\ld be put toge!r4 ,! proportions h be5 plac$ fir/1 & sep>ately f ! description ( ! process1 = great] conv5i5ce 9 us+4 ,valuable in=mation = ! *apt] on ! fe$+ ( *ildr5 0 f\nd 9 ,uffelmann's ,hygi5e ( ! ,*ild4 ,i gratefully ackn[l$ge ! assi/ance ( ,drs4 ,simon ,flexn] & ,william ,d4 ,book] ( ! ,johns ,hopk9s ,hospital 9 review+1 respectively1 ! explanatory lessons & ! *apt] on ! fe$+ ( *ildr54 ,m4 ,a4 ,b4 ,baltimore1 ,jan4 #ah1 #ahic4 ,,cont5ts ,,introduction ,,"p ,i ,,explanatory ,,lessons ,,page ,,prep>ation ,,( ,,food #i ,,*emical ,,& ,,physical ,,*anges #aj ,,elem5ts #ab ,,air #ad1 #ch ,,fire #ad ,,composition ,,( ,,! ,,body #af ,,pr9cipal ,,*emical ,,comp\nds ,,9 ,,! ,,body #ag ,,! ,,five ,,food ,,pr9ciples #ah ,,wat] #ai ,,prote9 #bd ,,fats #bh ,,c>bohydrates #ca ,,m9]al ,,matt]s #fe ,,milk #dd ,,dige/ion #di ,,nutrition #ec ,,"p ,,ii ,,recipes ,,beef-,,juice1 ,,beef-,,tea1 ,,& ,,bro?s #ge ,,gruels #hc ,,mu% ,,& ,,porridge #ij ,,dr9ks #ie ,,jellies #abj ,,toa/ #abh ,,s\ps #acd ,,oy/]s #ade ,,eggs #aec ,,potatoes #afa ,,meats #afh ,,/ews #ahe ,,sweetbreads #ahh ,,fi% #aia ,,cu/>ds1 ,,creams1 ,,pudd+s1 ,,& ,,blanc-,,mange #aie ,,salads #baa ,,ice-,,cream1 ,,%]bets1 ,,& ,,ices #bag ,,cook$ ,,fruits #bbe ,,bread #bcb ,,cake #bdf ,,diet ,,li/s ,,or ,,m5us ,,= ,,! ,,sick #bed ,,liquid ,,diet--,,five ,,m5us #bed ,,light ,,diet--,,five ,,m5us ,,= ,,breakfa/1 ,,d9n]1 ,,supp]1 ,,& ,,lun* #bef ,,convalesc5t',s ,,diet--,,eight ,,m5us ,,= ,,spr+1 ,,summ]1 ,,autumn1 ,,& ,,w9t] #bfj ,,s]v+ ,,importance ,,( ,,skill ,,9 ,,cook+ ,,! ,,?+s ,,to ,,be ,,s]v$ #bfg ,,good ,,s]v+ ,a ,,necessity ,,= ,,! ,,sick #bfh ,,prep>ation ,,( ,,! ,,invalid',s ,,tray #bfh1 #bgj ,,importance ,,( ,,h>mony ,,( ,,colors ,,9 ,,di%es1 ,,l951 ,,& ,,fl[]s #bfi ,,c>e ,,( ,,di%es ,,& ,,tray ,,9 ,,contagi\s ,,diseases #bga ,,tray ,,decoration #bgb ,,v>iety1 ,,int]vals ,,( ,,fe$+1 ,,& ,,quantity ,,( ,,food ,,to ,,be ,,giv5 #bgc1 #bgd ,a ,,plan ,,= ,,! ,,prep>ation ,,( ,,an ,,invalid',s ,,breakfa/ #bgh ,,! ,,fe$+ ,,( ,,*ildr5 ,,ways ,,9 ,,:i* ,a ,,*ild ,,may ,,be ,,suppli$ ,,) ,,food #bhj ,,artificial ,,fe$+ #bhj ,,comp>ison ,,( ,,! ,,composition ,,( ,,c[',s ,,& ,,human ,,milk #bha ,,buy+1 ,,c>e1 ,,& ,,/]ilization ,,( ,,c[',s ,,milk #bha1 #bhd ,,mell9',s ,,food ,,& ,,o!r ,,att5uants #bhc1 #bij1 #bia ,,pr$ige/ion #bhc1 #bhd ,,bact]ial ,,poisons ,,9 ,,milk #bhe1 #bhf ,,app>atus ,,= ,,/]iliz+ ,,milk #bhg ,,c>e ,,( ,,fe$+-,,bottles #bhg ,,use ,,( ,,cond5s$ ,,milk #bhh ,,pres]v$ ,,milk #bhi ,,f>9ace\s ,,foods1 ,,mell9',s ,,food1 ,,malt$ ,,milk1 ,,etc4 #bhi1 #bij ,,am\nt ,,( ,,food ,,= ,,ea* ,,meal--,,dilution ,,(--,,mann] ,,( ,,giv+ #bic ,,temp]ature ,,( ,,food ,,:5 ,,giv51 ,,& ,,int]vals ,,( ,,fe$+ #bid ,,g5]al ,,rules ,,= ,,fe$+ #bid ,,= ,,! ,,fir/ ,,week #bie ,,aft] ,,! ,,fir/ ,,week ,,& ,,until ,,! ,,six? ,,week #bie ,,f ,,! ,,six? ,,week ,,to ,,! ,,six? ,,mon? #bif ,,f ,,! ,,six? ,,to ,,! ,,t5? ,,mon? #big ,,f ,,! ,,t5? ,,to ,,! ,,twelf? ,,mon? #bih ,,f ,,! ,,twelf? ,,to ,,! ,,eighte5? ,,mon? #bii ,,aft] ,,eighte5 ,,mon?s #bii ,,foods ,,to ,,be ,,c>efully ,,avoid$ #cjj ,,di/rict ,,nurs+ ,,di/rict ,,nurs+ #cja ,,to ,,make ,a ,,fire #cjb ,,to ,,wa% ,,di%es #cjc ,,sweep+ ,,& ,,du/+ #cjc ,,bills ,,( ,,f>e ,,= ,,saturday1 ,,sunday1 ,,monday1 ,,& ,,tuesday3 ,,9 ,,may #cjd-cjh ,,9 ,,septemb] #cjh-caj ,,9 ,,janu>y #caj-cac ,,lit]ature ,a ,,li/ ,,( ,,books ,,on ,,! ,,*emi/ry ,,( ,,foods1 ,,bact]iology1 ,,nutrition1 ,,heal?1 ,,practical ,,cook+1 ,,& ,,alli$ ,,subjects1 ,,useful ,,= ,,ref]5ce #cac ,,*>ts ,,( ,,! ,,composition ,,( ,,v>i\s ,,foods ,,= ,,use ,,9 ,a ,,cook+-,,s*ool #cad ,,app>atus ,,= ,,furni%+ ,a ,,cook+-,,s*ool #cae ,,introduction ,! "w ( ! nurse is to c>e = h] pati5t1 to wat*1 to t5d1 & to nurture him 9 su* a way t he %all ga9 & ma9ta9 suffici5t /r5g? to ov]come disease1 t he may f9ally be re/or$ to a /ate ( heal?4 ,h] greate/ allies 9 ?is "w consi/ 9 ! prop] hygi5ic surr\nd+s ( good air1 w>m?1 cleanl9ess1 & prop] n\ri%m5t4 ,! mo/ scrupul\s cleanl9ess 9 ! c>e & prep>ation ( food is an important po9t 9 h] "w1 & practically to appreciate ?is1 "s k ( bact]iology is necess>y1 = ! v>i\s f]m5tative & putrefactive *anges 7(t5 unnotic$7 :i* take place 9 bo? cook$ & uncook$ foods are caus$ by ! gr[? ( microscopic =ms ( life4 ,mo/ ( u realize ! necessity = remov+ all visible impurities1 b t is n en\gh2 we %\ld also combat ^? unse5 ag5ts :i* are ev]y:]e at "w1 9 ord] t we may prev5t _! action ^u food mat]ial or de/roy ! products ( _! gr[?4 ,(t5 ^! products are ( a poison\s nature1 & cause grave physical di/urbances :5 !y occur 9 our foods4 ,:5 su* k is m g5]al1 we %all h arriv$ at a /ate ( progress 9 ! c>e & prep>ation ( foods n yet univ]sally rea*$4 ,! indications at pres5t are t no?+ ( importance w be done to *ange = ! bett] ! exi/+ me?ods ( h\sekeep+1 until h\sekeep]s are educat$ 9 ! sci5ce ( h\sehold affairs4 ,!y %\ld compreh5d 7#a7 t ! atmosph]e is an actual ?+2 t x has *>act]i/ics & prop]ties l o!r actual ?+s2 t x is a necessity ( life1 & may be made a m$ium = ! transmission ( disease2 & t x is z necess>y t x %\ld be kept clean z ! floor1 ! table1 or ! furniture2 7#b7 t food is a subject :i* may be /udi$ & ma/]$ l any o!r subject2 t ! *anges x und]goes 9 its c>e & prep>ation are gov]n$ by fix$ laws2 7#c7 !y %\ld h a k ( heat 9 ord] to appreciate ! effects ( temp]ature on diff]5t food mat]ials1 to regulate ! v5tilation ( _! h\ses1 & to control fires wisely & economically2 & 7#d7 !y %\ld h "s k ( bact]iology1 t milk & wat]1 fle%1 fruit1 & vegetables may be kept1 or r5d]$1 absolutely free f disease-giv+ prop]ties1 & t p]fect cleanl9ess may be ex]cis$ 9 prep>+ all mat]ials t ent] ! body z nutri5ts4 ,x is n ! int5tion to imply t all micro-organisms produce injuri\s effects :]ev] !y are f\nd2 on ! contr>y1 !y are z ess5tial to man's exi/5ce z are ! high] =ms ( life2 b (t5 !y s]i\sly1 ev5 fatally1 int]f]e ) t exi/5ce1 & 9 ord] to discrim9ate & to combat ! evil a k ( _! ways & modes ( life is ess5tial4 ,a ,h>v>d pr(essor is cr$it$ ) say+ t no man c\ld be a g5tleman )\t a k ( *emi/ry2 & =?) all ! /ud5ts took to *emi/ry1 = all want$ to be g5tlem54 ,w\ld t somebody w\ld au?oritatively decl>e t no woman c\ld be a lady )\t a k ( ! *emi/ry ( ! h\sehold--:at a glori\s prospect w\ld !re be op5$ = ! future heal? ( ! nation6 ,we read 9 hi/ory t aft] a gr& m$ieval repa/ ! bones & refuse ( ! fea/ 7 ?r[n "u ! table & left to decay4 ,! sc\rges :i* h swept ov] ,europe 9 pa/ c5turies we "k1 to-day1 7 n visitations ( ,provid5ce1 b 7 simply ! result ( natural causes1 due to ignorance ( all hygi5ic laws on ! "p ( ! p4 ,comp>$ ) ! b>b>ians ( old1 9 ^! matt]s1 we are a civiliz$ p2 comp>$ ) ! possibilities ( ! future1 we are /ill little m ?an savages4 ,! ideal life is "o 9 :i* !re %all be no sickness except f accid5t or natural causes4 ,:5 we h ma/]$ ! laws ( hygi5e1 !n w su* life be possible4 ,mean:ile1 ) sickness always 9 our mid/1 we %\ld keep ! ideal ev] be=e u1 & endeavor by all means to re/ore suff]+ human be+s to a p]fect /ate ( heal?4 ,a s\nd body is a mat]ial ?+1 prosaically n\ri%$ by mat]ial sub/ances1 :i* produce j z exact results 9 its *emical physiology z if ^? sub/ances ent]$ into comb9ation 9 ! laboratory ( ! *emi/4 ,! cook+ ( food %\ld be gov]n$ by exact laws :i* = ! mo/ "p z yet rema9 undemon/rat$4 ,x is a =egone conclusion t _m "y wom5 fail 9 _! fir/ attempts at cook+2 t !y d s is n surpris+1 = n only are _! fri5ds unable to tea* !m1 b ! majority ( books on ! subject furni% no intelligible aid4#a ,! sci5ce ( cook]y is /ill 9 ! empirical /age4 ,ev5 among exp]i5c$ h\sekeep]s !re is n en\gh k ( ! nature ( foods & _! prop] comb9ations2 ! result is a great deal ( un:olesome cook]y & ! consequ5t injury & wa/e :i* mu/ foll[4 ,dislike = ! "w is usually due to want ( success1 & failure is attribut$ to ill luck1 poor mat]ials1 ! fire1 or any cause b ! true "o--:i* is ignorance ( ! subject4 ,( c\rse good di%es _c be made out ( poor mat]ials1 b too (t5 poor di%es are made out ( good mat]ials4 ,! sy/ematic tea*+ ( ! subject ( h\sehold affairs _c fail ( good results4 ,especially is ?is true 9 ! case ( ! nurse1 :o w ne$ at all times to ex]cise c>e & wisdom 9 ! *oice ( food = ! sick1 to avoid ! use ( injuri\s sub/ances1 & to select t :i* is p]fectly :olesome & suit$ to ! ne$s & condition ( ea* individual4 ,x may be said t mo/ wom5 c prep>e a fairly satisfactory meal = ^? :o are well1 b v few are able to d ! same = ! sick4 ,c\nt ,rum=d says3 ,i con/antly f\nd t ! ri*ness or quality ( a s\p dep5d$ m ^u ! prop] *oice ( +r$i5ts ?an ^u ! quantity ( solid nutri5t matt] employ$2 mu* m ^u ! art & skill ( ! cook ?an ^u sums laid out 9 ! m>ket4 ,?is is equally true ( o!r di%es ?an s\p4 ,! skill to develop ! natural flavors ( a food1 to r5d] x p]fectly & ?or\ghly dige/ible1 to conv]t x into a delicate vi&1 _c be acquir$ 9 a haphaz>d way4 ,cook+ _c be done by guesswork4 ,!re are "r & wrong me?ods 9 ! kit*5 z well z 9 ! laboratory1 & !re is no d\bt t ! awak5+ int]e/ 9 ! subject ( dome/ic sci5ce g5]ally is nei!r an accid5t nor a :im1 b ! result ( a necessity = bett] ways ( liv+4 ,we live diff]5t lives f ^? ( our gr&fa!rs be=e ! days ( ! /eam-eng9e1 electricity1 ! telegraph1 & ! telephone4 ,n[ mu* m en]gy is ne$$ to meet ea* day's dem& ?an 0 requir$ a hundr$ ye>s ago1 & s1 mu* m nutrim5t is ne$$ to su/a9 t en]gy4 ,:5 ! food does n supply ! mat]ial to meet ! dem&1 ! :ole be+ suff]s4 ,a c\rse ( /udy 9 cook+ tak5 by ! nurses ( a hospital1 :ile !y are /ill pupils1 is valuable = _! pres5t & future "w4 ,a nurse ) ! in=mation t su* a c\rse %\ld give1 w be able to c>e = ! fe$+ ( h] pati5ts m wisely1#b w see ! necessity = v>iety1 w le>n to avoid suspici\s sub/ances1 su* z f]m5t$ meat or fi%1 cann$ foods1 etc41 & w put =? e ef=t to secure t :i* is appetiz+ & :olesome1 & suit$ to ! ne$s ( ^? 9 h] c>e4 ,%e w m easily ex]cise pati5ce & =be>ance ) ! idiosyncrasies ( ! sick 9 reg>d to articles ( diet1 kn[+ t ^! are usually ! symptoms ( disease4 ,! prop] modes ( c>+ = milk1 eggs1 oy/]s1 & o!r p]i%able foods1 ! practice ( economy 9 ! use ( w9es1 cocoa1 & l co/ly sub/ances1 & an appreciation ( ! value ( food mat]ials 9 g5]al1 are "s ( ! po9ts :i* %e w h le>n$4 ,%e w n =get t cleanl9ess 9 ! kit*5 9 ! prep>ation ( all food1 & 9 ! wa%+ ( di%es1 t[els1 wa/e-pails1 s9ks1 & all receptacles 9 :i* easily decompos+ sub/ances are kept1 means protection aga9/ _m evils4 ,! little k ( bact]iology t x is possible to give 9 a c\rse 9 cook+1 w enable h] to und]/& t _m animal foods1 su* z oy/]s1 fi%1 & lob/]s1 are extremely prone to decay1 &1 al?\gh app>5tly good1 may h be5 ! camp+-gr\nd ( millions ( organisms :i* h produc$ su* *anges 9 !m z to r5d] !m suspici\s articles ( diet4 ,%e w1 !re=e1 always endeavor to h su* food alive if possible1 or at lea/ fre%1 & to keep x 9 su* conditions ( temp]ature z %all pres]ve x 9 a :olesome /ate4 ,! actual practical k ( h[ a c]ta9 numb] ( di%es %\ld be made has1 ( c\rse1 its value2 b x is n ! only consid]ation :i* %\ld ent] into ! tea*+ ( cook]y4 ,p]haps ! mo/ important po9t 9 all su* "w is ! recognition 9 c]ta9 cases ( ! necessity = p>ticul> di%es1 & ! reasons =1 & ! value (1 _! +r$i5ts4 ,:y "o k9d ( food is bett] = "o p]son & a diff]5t k9d = ano!r is1 )\t d\bt1 an ess5tial po9t 9 all su* /udy4 ,a sy/em deplet$ by disease1 exhau/$ by long-cont9u$ illness1 is an exce$+ly delicate in/rum5t to h&le4 ,x requires ! greate/ wisdom & good judgm5t on ! "p ( physician & nurse to re/ore a pati5t to heal? )\t a l+]+ convalesc5ce4 ,!re is no d\bt t ! p]iod ( convalesc5ce may be mu* %ort5$ by ! wise adm9i/ration ( food1 & t ! subsequ5t heal? ( ! pati5t may be ei!r made or m>r$ by ! action ( ! nurse 9 ?is respect4 ,,"p ,i ,,explanatory ,,lessons ,,"p ,i ,,explanatory ,,lessons ,,prep>ation ,,( ,,food ,dige/ibility4 ,!re are comp>atively few k9ds ( food t c be eat5 uncook$4 ,v>i\s fruits1 milk1 oy/]s1 eggs1 & "s o!r ?+s may be eat5 raw1 b ! great mass ( food mat]ials mu/ be prep>$ by "s me?od ( cook+4 ,all ! common vegetables1 su* z potatoes1 turnips1 c>rots1 beets1 & ! diff]5t gra9s1 su* z rice1 :eat1 corn1 oats1 etc41 nei!r ta/e good nor are easily dige/ible until _! />*1 cellulose1 & o!r con/itu5ts h be5 *ang$ f _! compact indige/ible =m by ! action ( heat4 ,"s "o has spok5 ( cook+ z a sort ( artificial dige/ion1 by :i* nature is reliev$ ( a c]ta9 am\nt ( "w :i* x w\ld be v difficult1 if n impossible1 = h] to p]=m4 ,flavors4 ,! necessity ( cook+ to develop1 or to create1 a palatable ta/e is important4 ,! fle% ( f[l is s(t en\gh to ma/icate1 b only a p]son on ! v]ge ( />vation c\ld eat x until heat has *ang$ its ta/e & made x "o ( ! mo/ savory & acceptable ( meats4 ,c(fee also well illu/rates ?is po9t4 ,:5 c(fee is gre5--t is1 unbr[n$--x is acrid 9 ta/e1 v t\gh1 ev5 horny 9 consi/5cy1 & a decoction made f x is altoge!r unpleasant4 ,b :5 x is subject$ to a c]ta9 degree ( heat1 = a c]ta9 "t1 x loses its t\ghness1 becomes brittle1 *anges color1 & !re is develop$ 9 x a mo/ agreeable flavor4 ,?is flavor+ prop]ty is an actual product ( ! heat1 :i* causes *emical *anges 9 an ess5tial oil conta9$ 9 ! bean4 ,heat n only develops b creates flavors1 *ang+ ! odor & ta/e z well z ! dige/ibility ( food4 ,effects ( ,cold4 ,"s foods are bett] = be+ cold2 = example1 butt]1 honey1 salads1 & ice-cream4 ,sweet di%es z a rule are improv$ by a l[ temp]ature4 ,! flavor ( butt] is v diff]5t & v mu* f9] :5 cold ?an :5 w>m4 ,x is absolutely necess>y to keep x cool 9 ord] to pres]ve ! flavor4 ,,*emical ,,& ,,physical ,,*anges ,*emical ,*anges4 ,s9ce _m ( ! *anges :i* cook+ produces 9 ! diff]5t food mat]ials are ( a *emical nature1 x is well to consid] :at con/itutes a *emical process4 ,?is idea may p]haps be be/ convey$ by a few exp]im5ts & illu/rations1 ! mat]ials = :i* may be easily obta9$4 ,exp4 ) ,cream ( ,t>t> & ,bic>bonate ( ,soda4 ,mix two teaspoons ( cream ( t>t> ) "o ( bic>bonate ( soda1 9 a little w>m wat]4 ,a union ( ! two sub/ances foll[s & !y neutralize ea* o!r2 t is1 ! cream ( t>t> is no long] acid1 & ! soda is no long] alkal9e4 ,ow+ to ! p[] ( *emical aff9ities a sep>ation or break+ up ( ^! comp\nds takes place1 & new sub/ances1 c>bonic acid & ro*elle salts1 are =m$ out ( _! con/itu5ts4 ,! eff]vesc5ce :i* is se5 is caus$ by ! escape ( ! c>bonic acid4 ,exp4 ) ,hydro*loric ,acid & ,soda4 ,put a few drops ( *emically pure hydro*loric acid into a little wat]2 !n add soda4 ,a viol5t eff]vesc5ce w foll[4 ,cont9ue putt+ 9 soda until ?is ceases1 :5 ! reaction %\ld be neutral4 ,te/ x ) litmus-pap]4 ,if x turns blue litmus-pap] r$1 x is acid2 if r$ litmus-pap] blue1 x is alkal9e4 ,add acid or soda1 :i*ev] is requir$1 until !re is no *ange produc$ 9 ei!r k9d ( litmus-pap]4 ,! results ( ?is exp]im5t are simil> to ^? 9 ! fir/ "o1 namely1 c>bonic acid & a salt4 ,9 ?is case ! salt is sodium *lorid or common salt1 :i* is 9 solution 9 ! liquid4 ,evaporate ! wat]1 :5 salt cry/als w be f\nd4#c ,oxid ( ,iron4 ,a piece ( iron :5 expos$ to ! wea!r becomes cov]$ ) a br[ni%-yell[ coat+1 :i* does n look at all l ! orig9al metal4 ,if left long en\gh x w :olly disappe>1 be+ completely *ang$ into ! yell[i% sub/ance1 :i* is oxid ( iron1 a comp\nd ( oxyg5 & iron1 commonly call$ iron ru/4 ,burn+ ( ,coal4 ,a piece ( coal burns 9 ! grate & is app>5tly de/roy$1 leav+ no residue except a little a%es4 ,! c>bon & hydrog5 ( ! coal h unit$ ) ! oxyg5 ( ! air1 ! result ( :i* is l>gely ! invisible gas1 c>bonic acid1 :i* escapes ?r\gh ! *imney4 ,=mation ( ,wat]4 ,wat] is =m$ by ! union ( two invisible gases1 hydrog5 & oxyg54 ,x be>s no resemblance :atev] to ei!r ( !m4 ,its symbol is ,h#b,o4 ,all ^! are examples ( *emical *anges4 ,def9ition ( ,*emical ,*ange4 ,*emical *anges or processes may be def9$ z ^? close & intimate actions among/ ! p>ticles ( matt] by :i* !y are dissociat$ or decompos$1 or by :i* new comp\nds are =m$1 & involv+ a complete loss ( id5tity ( ! orig9al sub/ance4 ,physical ,*anges4 ,mix a teaspoon ( sug> ) an equal am\nt ( salt2 ! sug> is /ill sug>1 & ! salt rema9s salt2 & !y may ea* be sep>at$ f ! mixture z su*4 ,wat] :5 froz5 is *ang$ f a liquid to a solid2 its *emical composition1 h[ev]1 rema9s un*ang$4 ,wat] conv]t$ into /eam by heat is *ang$ f a liquid to a gas1 b *emically !re is no diff]5ce betwe5 ! "o & ! o!r4 ,/eam1 wat]1 & ice are =ms ( ! same sub/ance1 ! diff]5ce be+ physical1 n *emical1 & caus$ by a diff]5ce 9 temp]ature4 ,lead melt$ s t x w run1 & ! solid lead ( a bullet1 are ! same ?+4 ,^! illu/rate physical *anges4 ,def9ition4 ,:5 sub/ances are br\ght toge!r 9 su* a way t _! *>act]i/ic qualities rema9 ! same1 ! *ange is call$ physical4 ,x is less close & intimate ?an a *emical *ange4 ,! transition f "o /ate into ano!r is also frequ5tly only a physical *ange1 z is se5 9 ! trans=mation ( wat] into /eam1 wat] into ice1 etc4 ,,elem5ts ,"o feature ( ! "w ( ! *emi/ is to sep>ate comp\nd bodies into _! simple con/itu5ts4 ,^! con/itu5ts he also endeavors to dissociate2 & if ?is _c be done by any means kn[n to him1 !n ! ?+ mu/ be reg>d$ z a simple sub/ance4 ,su* simple bodies are call$ elem5ts4 ,def9ition4 ,an elem5t !n may be def9$ z a simple sub/ance1 :i* _c by any kn[n process be trans=m$ into any?+ else2 t is1 no matt] h[ x is treat$1 x /ill rema9s *emically :at x 0 be=e4 ,gold1 silv]1 copp]1 iron1 plat9um1 c>bon1 phosphorus1 calcium1 oxyg51 hydrog51 nitrog51 & *lor9 are examples ( elem5ts4 ,once x 0 believ$ t !re 7 b f\r elem5ts 9 ! _w--e>?1 air1 fire1 & wat]4 ,!n x 0 le>n$ t ^! 7 n elem5ts at all1 b comp\nds1 & ! numb] ( elem5ts increas$1 until n[ sixty-eight are admitt$ to be simple prim>y sub/ances4 ,"s ( ^! may 9 ! future be prov5 to be comp\nds4 ,sulphur is at pres5t 9 ! d\btful li/4 ,oxyg54 ,oxyg5 is an elem5t4 ,x is an invisible gas1 )\t ta/e or smell4 ,x is ! mo/ abundant sub/ance 9 ! _w1 & an exce$+ly active ag5t1 ent]+ into ne>ly all *emical *anges & =m+ comp\nds ) all kn[n elem5ts except "o--fluor94 ,x is a necessity ( life & ( combu/ion4#d ,x con/itutes ab\t two ?irds ( ! weight ( our bodies & "o fif? ( ! weight ( ! air4 ,hydrog54 ,hydrog5 is a gas4 ,x is ! lighte/ sub/ance kn[n4 ,x unites ) oxyg5 to =m wat]1 &1 z w be se5 lat]1 ent]s into ! composition ( ! human body4#e ,nitrog54 ,nitrog5 is also a gas1 b1 unlike oxyg51 is an inactive elem5t4 ,x supports nei!r fire nor life4 ,x is n poison\s1 h[ev]1 = we brea! x con/antly 9 ! atmosph]e1 :]e its (fice is to dilute ! too active oxyg54 ,a p]son brea?+ x 9 a pure /ate dies simply f lack ( oxyg54 ,c>bon4 ,c>bon is a solid & an important & abundant elem5t4 ,x is kn[n "u ?ree =ms3 diamond1 graphite1 & *>coal4 ,! diamond is ne>ly pure c>bon4 ,graphite 7! black-lead ( lead-p5cils71 coal1 coke1 & *>coal are impure =ms ( x4 ,c>bon is combu/ible2 t is1 x burns or comb9es ) oxyg54 ,9 ?is union c>bonic acid is =m$1 & !re is an evolution ( heat1 & usually1 if ! union be rapid & int5se en\gh1 ( light4 ,x is ! valuable elem5t 9 fuels1 & 9 ! body ( man x unites ) ! oxyg5 ( ! air1 yield+ heat1 to keep ! body w>m1 & en]gy or muscul> /r5g? = "w 7,pr(4 ,atwat]74 ,! c>bonic acid =m$ 9 ! body is giv5 out by ! lungs & sk94 ,o!r ,elem5ts4 ,!re are _m o!r elem5ts ab\t :i* x w\ld be int]e/+ to note some?+1 su* z calcium & phosphorus 7f\nd abundantly 9 ! bones71 magnesium1 sulphur1 sodium1 iron1 etc4 ,samples ( ^! may be obta9$ to %[ to pupils1 & descriptions giv5 & exp]im5ts made1 at ! discretion ( ! tea*]4 ,( ! f\r mo/ abundant elem5ts ( ! body & ( food1--oxyg51 c>bon1 hydrog51 & nitrog51--x is extremely important t "s /udy be made1 & if ! app>atus c be procur$1 t x be ( an exp]im5tal nature r ?an simply descriptive4#f ,,air ,air is made up pr9cipally ( two elem5ts1 nitrog5 & oxyg54 ,x also always conta9s vapor ( wat] & c>bonic acid4 ,its av]age composition is z foll[s3 ,nitrog5 #gh4di ,oxyg5 #bj4fc ,aque\s ,vapor 4#hd ,c>bonic ,acid 4#jd ,^! are mix$ toge!r1 n *emically unit$4 ,oxyg5 & nitrog5 d unite *emically1 b n 9 ! proportions 9 :i* !y exi/ 9 ! air4 ,nitr\s ,oxid 7,n#b,o71 sometimes call$ ,laugh+ ,gas1 is "o ( ! comp\nds ( nitrog5 & oxyg54 ,,fire ,exp4 ) a ,c&le4 ,take a tall[ c&le1 & by means ( a light$ mat* raise its temp]ature suffici5tly high to />t an action betwe5 ! c>bon 9 ! c&le & ! oxyg5 ( ! air2 9 o!r words1 light ! c&le4 ,a mat* is compos$ ( wood1 sulphur1 & phosphorus4 ,! latt] is a sub/ance :i* unites ) oxyg5 v easily2 t is1 at a l[ temp]ature4 ,by friction aga9/ any h>d object1 suffici5t heat is ar\s$ to effect a union betwe5 ! phosphorus ( a mat* & ! oxyg5 ( ! surr\nd+ air2 ! flame is !n convey$ to ! sulphur1 or ! heat ?us g5]at$ causes a union betwe5 x 7! sulphur7 & ! oxyg51 sulphur burn+ some:at less freely ?an phosphorus2 ?is gives en\gh heat to ignite ! wood1 & ) its combu/ion we get suffici5t heat to light ! c&le1 or to />t a *emical union betwe5 ! combu/ible portion1 c>bon *iefly1 ( ! c&le & ! oxyg5 ( ! air4 ,all[ ! c&le to burn = a "t1 !n put ov] x a tall lamp-*imney2 notice t ! flame gr[s long & dim4 ,next place on ! top ( ! *imney a t9 cov]1 leav+ a small op5+1 & make an op5+ into ! *imney f bel[1 ) a p9 or ! blade ( a knife plac$ betwe5 x & ! table2 note t ! c&le burns dimly4 ,!n exclude ! fl[ ( air by completely cov]+ ! top2 9 a mom5t1 z soon z ! oxyg5 inside ! *imney is consum$1 ! c&le w g out4 ,?is %[s 7#a7 t air--9 o!r words1 oxyg5--is necess>y to cause ! c&le to burn2 7#b7 t by regulat+ ! draft or fl[ ( air ! int5sity ( ! combu/ion may be increas$ or dim9i%$2 7#c7 t by completely exclud+ air ! c&le is ext+ui%$4 ,?is exp]im5t ) ! c&le illu/rates ! way 9 :i* coal is consum$ 9 a /ove4 ,by op5+ ! drafts & all[+ ! infl[ ( pl5ty ( oxyg51 combu/ion is increas$2 by p>tially clos+ !m x is dim9i%$1 & by ! complete exclusion ( air burn+ is /opp$4 ,! products ( ! burn+ ( coal are c>bonic acid & a small am\nt ( a%4 ,twelve weights ( coal1 n c\nt+ ! a%1 w unite ) ?irty-two weights ( oxyg51 giv+ z a result =ty-f\r weights ( c>bonic acid4 ,accompany+ ! union !re is an evolution ( light & heat4 ,! enorm\s am\nt ( c>bonic acid giv5 out daily f fires is tak5 up by plants & us$ by !m = food4 ,9 ! c\rse ( ages ^! plants may become coal1 be consum$ 9 combu/ion1 &1 pass+ into ! air1 ?us complete ! cycle ( *ange4 ,fuel & ,k9dl+s4 ,! common fuels are coal1 coke1 wood1 gas1 coal-oil1 & peat4 ,= k9dl+1 newspap] is good because1 be+ made ( /raw & wood-pulp1 x burns easily1 & also because pr9t]s' ink conta9s turp5t9e1 :i* is highly inflammable4 ,,composition ,,( ,,! ,,body ,be=e ent]+ ^u ! /udy ( foods x is well to consid] ! composition ( ! human body1 t "s idea ( its *emical nature may be ga9$4 ,9 ! ,unit$ ,/ates ,national ,museum at ,wa%+ton may be f\nd "s int]e/+ in=mation on ?is subject4 ,f !re mu* t is conta9$ 9 ! foll[+ pages is tak54 ,a complete analysis ( ! human body has nev] be5 made1 b diff]5t organs h be5 exam9$1 & *emi/s h weigh$ & analyz$ portions ( !m1 & f su* data ( ?is nature z c\ld be obta9$1 e/imates ( ! probable composition ( ! body h be5 calculat$4 ,?irte5 elem5ts unit$ into _! comp\nds1 ( :i* !re are m ?an "o hundr$1 =m x4 ,! foll[+ table gives ! av]age composition ( a man weigh+ #adh p\nds4 ,oxyg5 #ib4d ,c>bon #ca4c ,hydrog5 #ad4f ,nitrog5 #d4f ,calcium #b4h ,phosphorus #a4d ,potassium 4#cd ,sulphur 4#bd ,*lor9 4#ab ,sodium 4#ab ,magnesium 4#jd ,iron 4#jb ,fluor9 4#jb ,,pr(4 ,,atwat]4 ,x w be se5 f ?is t oxyg51 c>bon1 hydrog51 & nitrog5 con/itute ne>ly ! :ole1 ! o!r elem5ts be+ 9 v small proportions4 ,,pr9cipal ,,*emical ,,comp\nds ,,9 ,,! ,,body ,! foll[+ int]e/+ table1 obta9$ at ! ,national ,museum1 gives ! pr9cipal comp\nds ( ! body4 ,"s ( ! m r>e organic comp\nds are omitt$4 ,,wat]3--,a comp\nd ( oxyg5 & hydrog54 ,,prote9 ,,album9oids ,,myos9 ,,& ,,synton9 ,,( ,,muscle ,,comp\nds1 or 7sometimes call$ muscle ,proteids4 fibr974 compos$ ,album5 ( blood & milk4 ,case9 ma9ly ( ( milk4 ,collag5 ( bone & ,c>bon1 t5dons4 :i* ,gelat9oids4 ,*ondrig5 ( c>tilage1 yield ,oxyg51 gri/le1 gelat94 ,hydrog51 ,hemoglob94 ,! r$ color+ matt] ( blood4 ,nitrog54 ,,fats1 ,^! make up ! ,/e>91 bulk ( ! fat ( compos$ ,neutral ! body4 ma9ly ( ,fats4 ,palmit91 ,!y are likewise ! *ief ,ole91 etc4 con/itu5ts ( ,c>bon1 tall[1 l>d1 etc4 ,oxyg51 ,complex ,protagon1 ,f\nd *iefly 9 ,fats1 ! bra91 sp9al ,hydrog51 conta9+ ,leci?91 cord1 n]ves1 etc4 phosphorus & nitrog54 ,c]ebr94 ,,c>bohydrates1 ,glycog51 animal />*4 ,occurs 9 ! compos$ liv] & o!r organs4 ( ,inosite1 muscle sug>4 ,occurs 9 v>i\s ,c>bon1 organs4 ,oxyg51 ,lactose1 milk sug>4 ,occurs 9 milk4 ,hydrog54 ,*ole/]94 ,occurs 9 bra91 n]ves1 & o!r organs4 ,phosphate ( lime1 or calcium phosphate4 ,occurs *iefly ,c>bonate ( lime1 or calcium 9 bones & c>bonate4 tee?1 ?\gh ,fluorid ( calcium1 or calcium f\nd 9 fluorid4 o!r organs4 ,phosphate ( magnesia1 or magnesium phosphate4 ,,m9]al ,,phosphate ,,( ,,pota%1 ,,or ,,potassium ,,salts4 phosphate4 ,sulphate ( pota%1 or potassium ,di/ribut$ sulphate4 ?r\gh ! ,*lorid ( potassium1 or body 9 ! potassium *lorid4 blood1 muscle1 ,phosphate ( soda1 or sodium bra91 phosphate4 & o!r ,sulphate ( soda1 or sodium organs4 sulphate4 ,*lorid ( sodium1 or sodium *lorid4 ,n[1 s9ce ! body is compos$ ( ^! sub/ances1 our food1 includ+ air & wat]1 %\ld conta9 !m all 9 due proportion1 t ! gr[?1 en]gy1 & repair ( ! body may be heal?fully ma9ta9$4 ,,! ,,five ,,food ,,pr9ciples ,= conv5i5ce ( comp>ison foods may be divid$ into five classes3 ,wat]1 ,prote91 ,fats1 ,c>bohydrates1 ,m9]al ,matt]s4 ,"s sci5ti/s include air 9 ! li/1 b x has be5 ?\ght be/ 9 ?is "w to speak ( x sep>ately z ! greate/ necessity ( life1 b n 9 ! s5se ( a direct nutri5t4 ,an av]age composition ( ?ree ( ! pr9ciples is z foll[s3 ,c>bon #ec ,,prote9 ,hydrog5 #g ,oxyg5 #bd ,nitrog5 #af ,c>bon #gf4e ,,fats ,hydrog5 #ab ,oxyg5 #aa4e ,nitrog5 -- ,c>bon #dd ,,c>bohydrates ,hydrog5 #f ,oxyg5 #ej ,nitrog5 -- ,x w be se5 f ! above t ! prote9 comp\nds conta9 nitrog52 ! fats & c>bohydrates d n4 ,,wat] ,we w n[ consid] ! fir/ ( ! food pr9ciples--wat]4 ,wat] is "o ( ! necessities ( life4 ,a p]son c\ld live )\t air b a few m9utes1 )\t wat] b a few days4 ,x con/itutes by weight ?ree fif?s ( ! human body1 & ent]s l>gely into all organic matt]4 ,wat] is an aid to ! p]=mance ( _m ( ! functions ( ! body1 hold+ 9 solution ! v>i\s nutriti\s pr9ciples1 & also act+ z a c>ri] ( wa/e4 ,x usually conta9s =eign matt]1 b ! ne>] x is to be+ pure ! m valuable x becomes z an ag5t 9 ! body4 ,ord9>y hydrant1 well1 or spr+ wat] may be made pure by filt]+ & !n /]iliz+ x4 ,exp4 ,put a little wat] into a te/-tube1 & heat x ov] ! flame ( an alcohol-lamp4 ,9 a %ort "t t9y bubbles w appe> on ! sides ( ! glass4 ,^! are n /eam1 z may be prov$ by te/+ ! temp]ature ( ! wat]2 !y are bubbles ( atmosph]ic gases :i* h be5 cond5s$ 9 ! wat] f ! air2 !y h be5 prov$ to be nitrog51 oxyg51 & c>bonic acid1 b z !y d n exi/ 9 ! wat] 9 ! same proportions z 9 ! air1 !y are n call$ air1 b atmosph]ic gases4 ,cont9ue ! heat+1 & ! bubbles w cont9ue to =m4 ,aft] a :ile1 v l>ge bubbles w appe> at ! bottom ( ! tube2 !y increase rapidly & rise t[>d ! top2 "s break be=e rea*+ x1 b z ! heat becomes m int5se o!rs succe$ 9 gett+ to ! surface1--!re !y break & disappe>4 ,if ! wat] n[ be te/$ ) a !rmomet]1 x w be f\nd to h rea*$ #bab ,fahr5heit or #ajj ,c5tigrade1 provid$ ! exp]im5t be tri$ at or ne> ! level ( ! sea4 ,/eam4 ,! l>ge bubbles are bubbles ( /eam1 or wat] exp&$ by heat until its p>ticles are s f> ap>t t x ceases to be a liquid & becomes a gas4 ,true /eam is invisible2 ! moi/ure :i* collects on ! sides ( ! tube & is se5 com+ out at ! m\? is p>tially cond5s$ /eam1 or wat]y vapor4 ,wat* a tea-kettle z x boils on a /ove2 = ! space ( an in* or two f ! end ( ! sp\t !re seems to be no?+2 t is :]e ! true /eam is2 beyond t1 cl\ds ( :at is commonly call$ /eam appe>2 !y are wat]y vapor =m$ f ! true /eam by p>tial cond5sation :i* is produc$ by its contact ) ! cool air4#g ,boil+-po9t ( ,wat]4 ,wat] boils at diff]5t temp]atures1 accord+ to ! elevation above ! sea-level4 ,9 ,baltimore x boils practically at #bab ,fahr42 at ,muni* 9 ,g]many at #bji2 at ! city ( ,mexico 9 ,mexico at #bjj2 & 9 ! ,himalayas1 at an elevation ( #ah1jjj feet above ! level ( ! sea1 at #ahj4 ,^! diff]5ces are caus$ by ! v>y+ pressure ( ! atmosph]e at ^! po9ts4 ,9 ,baltimore practically ! :ole weight ( ! air is to be ov]come4 ,9 ,mexico1 #gjjj feet above ! sea1 !re are #gjjj feet less ( atmosph]e to be resi/$2 consequ5tly1 less heat is requir$1 & boil+ takes place at a l[] temp]ature4 ,by inclos+ a vessel ( wat] 9 a glass bell1 & exhau/+ ! air by means ( an air-pump1 wat] may be made to boil at a temp]ature ( #gj ,fahr41 %[+ t mu* ( ! =ce 7heat7 t is consum$ 9 caus+ wat] to be conv]t$ into /eam is requir$ to ov]come ! pressure ( ! air4 ,! =ego+ illu/rates ! po9t t boil+ wat] is n ( inv>iable temp]ature2 consequ5tly1 t foods :i* 9 "s places are cook$ 9 x may 9 o!r places be cook$ 9 wat] t is n boil+1--9 o!r words1 t x is n ebullition :i* produces ! *ange 9 boil+ sub/ances1 b heat4 ,*anges ,produc$ 9 ,wat] by ,boil+4 ,by boil+ wat] = a mod]ate "t ! great] "p ( ! atmosph]ic gases is driv5 (f4 ,! flavor is mu* *ang$4 ,we call x flat2 b by %ak+ x 9 a c>afe or o!r vessel s t ! air c m+le ) x1 x w reacquire oxyg51 nitrog51 & c>bonic acid1 & its usual flavor c ?us be re/or$4 ,wat] :i* fl[s ?r\gh soil conta9+ lime is fur!r *ang$ by boil+4 ,exp4 ) ,lime-wat]4 ,p\r a little lime-wat] into a te/-tube4 ,) a small glass tube bl[ into x = a few m9utes1 :5 x w become milky2 cont9ue ! bl[+ = a few m9utes m1 :5 x w lose its cl\dy appe>ance & become cle> aga94 ,! foll[+ expla9s ?is3 9 ! fir/ place !re 0 =c$ into ! lime-wat]1 f ! lungs1 air conta9+ an excess ( c>bonic acid2 ?is unit$ ) ! lime 9 solution 9 ! wat] & =m$ c>bonate ( lime4 ,c>bonate ( lime is insoluble 9 wat] :i* conta9s no c>bonic acid1 or v little1#h b w dissolve 9 wat] :i* is *>g$ ) x1 & ?is is produc$ by ! cont9u$ bl[+4 ,n[ if ?is wat] be fre$ ( its excess ( c>bonic acid by boil+1 ! c>bonate ( lime w be fre$ f its soluble /ate1 & w fall z a precipitate & settle on ! sides ( ! vessel4 ,f ?is we le>n t wat] may be fre$ f c>bonate ( lime 9 solution 9 x by boil+4 ,organic ,matt] 9 ,wat]4 ,!re is ano!r class ( impurities 9 wat] ( va/ly m importance ?an ei!r ! atmosph]ic gases or lime4 ,^! are ! organic sub/ances :i* x always conta9s1 especially t :i* has fl[$ ov] l& cov]$ ) vegetation1 or t :i* has receiv$ ! dra9age f sew]s4 ,! soluble matt] f\nd 9 su* wat] is excell5t food = _m k9ds ( micro-organisms :i* (t5 =m1 by _! multiplication1 poisons v de/ructive to animal life4 ,or ! organisms !mselves may be ! direct produc]s ( disease1 z = in/ance ! typhoid fev] bacillus1 ! bacillus ( *ol]a1 & probably o!rs :i* occur 9 dr9k+-wat]4 ,^! organisms are de/roy$ by heat1 s t ! mo/ valuable effect produc$ 9 wat] by boil+ x is _! de/ruction4 ,su* wat] is1 !re=e1 a mu* saf] dr9k to use ?an t :i* has n be5 boil$4 ,wat] %\ld always be boil$ if !re is ! slighte/ suspicion ( dang]\s impurities 9 ! supply4 ,use ( ,tea & ,c(fee4 ,?is leads u to ! ?\ght t ! ext5sive use ( tea & c(fee 9 ! _w may be an in/9ctive safegu>d aga9/ ^! until rec5tly unkn[n =ms ( life4 ,! univ]sal use ( cook$ wat] 9 "s =m 9 ,*9a is a matt] ( hi/ory4 ,! c\ntry is d5sely populat$1 ! sewage is c>ri$ (f pr9cipally by ! riv]s1 s t ! dang] ( contract+ disease ?r\gh wat] mu/ be v great1 & x is probable t in/9ct or k has prompt$ ! ,*9aman to use b v little wat] = food except t :i* has be5 cook$4 ,:atev] ! reason1 ! cu/om is a national "o4 ,! e-day dr9k is weak tea made 9 a l>ge teapot & kept 9 a wadd$ basket to reta9 ! heat2 ! :ole family use x4 ,! v poor dr9k pla9 hot wat] or wat] j t+$ ) tea4 ,t tea & c(fee furni% u ea* day ) a c]ta9 am\nt ( :olesome liquid 9 :i* all organic life has be5 de/roy$1 rema9s a fact2 !y may be1 9 addition1 :5 prop]ly made & ( prop] /r5g?1 ( great value on acc\nt ( _! w>m?1 good flavor1 & invigorat+ prop]ties4 ,!re is no d\bt t x is ( ! greate/ importance t tea & c(fee be us$ ( prop] /r5g?2 = if tak5 too /rong1 disord]s ( ! sy/em may be produc$1 necessitat+ _! discont9uance1 & ?us depriv+ ! individual ( a c]ta9 am\nt ( w>m & :olesome liquid4 ,to ,summ>ize4 ,! effects produc$ 9 wat] by boil+ :i* h be5 spok5 ( are3 7#a7 ! expulsion ( ! atmosph]ic gases2 7#b7 ! precipitation ( lime :5 9 solution2 & 7#c7 ! de/ruction ( micro-organisms4 ,! mo/ important po9ts to rememb] 9 connection ) wat] are1 t a c]ta9 am\nt ea* day is an absolute necessity ( life1 & t unless ! supply be above suspicion x %\ld be filt]$ & !n /]iliz$4 ,filtration & ,/]ilization ( ,wat]4 ,filtration z a g5]al ?+ is done by public au?orities1 b /]ilization is n1 & %\ld be done :5 necess>y by ! nurse4 ,= imm$iate use1 simply boil+ is said on good au?ority to be suffici5t to de/roy all organisms !n 9 ! wat]4 ,spores ( organisms are1 h[ev]1 n kill$ by boil+1 z !y are v resi/ant to heat4 ,=tunately !y are n common4 ,z !y d n develop into bact]ia = "s h\rs aft] ! wat] has be5 boil$1 !y may be entirely gott5 rid ( by all[+ !m to develop & !n de/roy+ by a second boil+2 b = all practical purposes1 & "u ord9>y circum/ances1 wat] is r5d]$ safe = use by boil+ x once4#i ,%\ld ! wat] be v bad1 boil x 9 a j> plugg$ ) cotton = half an h\r ?ree days 9 succession1 keep+ x mean:ile 9 a temp]ature ( #gj or #hj ,fahr41 s t any spores ( organisms :i* may be 9 x w h an opportunity to get into su* a /ate ( exi/5ce t !y w be capable ( be+ kill$ by ! next boil+4 ,! ?ird treatm5t is = ! purpose ( mak+ sure ( any t may h escap$ ! fir/ & second4 ,,prote9 ,! second ( ! food pr9ciples1 prote91 is a complex & v important con/itu5t ( our food4 ,! prote9 comp\nds diff] f all o!rs z to *emical composition by ! pres5ce ( nitrog52 !y conta9 c>bon1 oxyg51 hydrog51 & nitrog51 :ile ! fats & c>bohydrates are compos$ pr9cipally ( c>bon1 oxyg51 & hydrog51 b no nitrog54 ,! s-call$ extractives or flavor+ prop]ties ( meats are nitrog5\s1 & are consequ5tly class$ ) ! prote9 comp\nds4#aj ,! body ( an av]age p]son conta9s ab\t eighte5 p] c5t4 ( prote94 ,! prote9s ( v>i\s k9ds furni% nutrim5t = blood & muscle1 h5ce ! t]m muscle-=m]s1 :i* is sometimes giv5 !m4 ,!y also furni% mat]ial = t5dons & o!r nitrog5\s tissues4 ,:5 ^! are worn out by use1 x is prote9 :i* repairs ! wa/e4 ,mo/ ( ! valuable "w ^u ! analysis ( food has be5 done 9 ,g]many4 ,f e/imates made by *emi/s ( t c\ntry x has be5 decid$ t ! am\nt ( prote9 9 a diet %\ld n fall bel[ f\r ounces daily4 ,?is is to repres5t an all[ance = a man ( av]age weight do+ an av]age am\nt ( "w1 bel[ :i* he _c g )\t loss 9 heal?1 9 "w1 or 9 bo?4 ,al?\gh prote9 is ! mo/ exp5sive ( all food mat]ials1 "o %\ld endeavor to use at lea/ f\r ounces ea* day4 ,meat1 milk1 eggs1 *eese1 fi% ( all k9ds1 b especially dri$ cod1 :eat1 beans1 & oatmeal are all ri* 9 ?is sub/ance4 ,! prote9 comp\nds are divid$ into ?ree classes3 ,,album9oids1 ,,gelat9oids1 ,,extractives4 ,album9oids4 ,! mo/ p]fect type ( an album9oid is ! :ite ( egg4 ,x is a visc\s1 glairy1 ?ick fluid :i* occurs also 9 ! fle% ( meat z "o ( its juices1 9 fi%1 9 milk1 9 :eat z glut51 & 9 o!r foods4 ,x is soluble 9 cold wat]4 ,exp4 ,mix "s :ite ( egg 9 a tumbl] ) half a cup ( cold wat]4 ,z soon z ! visc\sness is brok5 up x w be f\nd to be completely dissolv$4 ,x is insoluble 9 alcohol4 ,exp4 ,p\r ^u "s :ite ( egg d\ble its bulk ( alcohol4 ,x w coagulate into a some:at h>d opaque mass4 ,heat also has ! p[] ( coagulat+ album54 ,coagulation ( ,album5 by ,heat4 ,put into a te/-tube "s :ite ( egg1 & place ! tube 9 a di% ( w>m wat]4 ,heat ! wat] gradually ov] a gas-flame or an alcohol-lamp4 ,:5 ! temp]ature rea*es #acd ,fahr4 x w be se5 t little :ite ?reads h begun to appe>2 cont9ue ! heat+ to #afj1 :5 ! :ole mass becomes :ite & firm4 ,n[ remove a "p f ! tube & te/ its consi/5cy2 x w be f\nd to be t5d]1 s(t1 & jelly-l4 ,replace ! tube 9 ! di% ( wat] & raise ! heat to #bjj ,fahr42 !n take out a little m & te/ aga92 x w n[ be f\nd h>d1 close-gra9$1 & some:at t\gh4 ,cont9ue ! heat+1 :5 x w be se5 t ! t5acity increases ) rise ( temp]ature until at #bab ,fahr41 ! boil+-po9t ( wat]1 x is a firm1 compact solid4 ,:5 heat$ to ab\t #cej1 :ite ( egg becomes s t5aci\s t x is us$ z a valuable cem5t = m>ble4 ,^! exp]im5ts illu/rate a v important po9t 9 ! cook+ ( album9\s foods4 ,!y %[ t ! prop] temp]ature = album5 is t at :i* x is ?or\ghly coagulat$1 b n h>d5$2 t is1 ab\t #afj ,fahr4 ,mo/ k9ds ( meat1 milk1 eggs1 oy/]s1 & fi%1 :5 cook$ ) ref]5ce to _! album5 alone1 we f9d are also done 9 ! be/ possible mann] ) ref]5ce to _! o!r con/itu5ts4 ,= in/ance1 if y cook an oy/] ?9k+ only ( its album9\s juice1 & endeavor to raise ! temp]ature ?r\gh\t all ( its sub/ance to1 or ne>1 #afj ,fahr41 & n high]1 y w f9d x mo/ satisfactory z to flavor1 consi/5cy1 & dige/ibility4 ,! same is true ( eggs done 9 all ways1 & ( di%es made ) eggs1 su* z cu/>ds1 creams1 & pudd+s4 ,) ! k t album5 coagulates at a temp]ature ( #eb bel[ t ( boil+ wat]1 "o c appreciate ! necessity ( cook+ eggs 9 wat] t is n boil+1 & a little exp]im5t l ! above w impress x ^u ! m9d z no am\nt ( m]e explanation c possibly d4 ,! cook+ ( eggs1 :e!r poa*$1 cook$ 9 ! %ell1 or 9 omelets1 is ( mu* importance1 = album5 :5 h>d1 compact1 & t5aci\s is v difficult ( dige/ion2 ! ga/ric juice _c easily p5etrate x2 sometimes x is n dige/$ at all2 :ile t :i* is prop]ly done--cook$ 9 su* a way t x is t5d] & falls ap>t easily--is "o ( ! mo/ valuable =ms ( food = ! sick4 ,album5 %\ld always be prep>$ 9 su* mann] z to require ! lea/ possible exp5diture ( =ce 9 dige/ion4 ,^? :o are ill _c af=d to wa/e en]gy4 ,:e!r !y are =c$ to d s 9 ! dige/ion ( _! food dep5ds v mu* ^u ! p]son :o prep>es x4 ,advantage is (t5 tak51 9 cook+1 ( ! fact t album5 h>d5s on exposure to c]ta9 degrees ( heat1 to =m protect+ lay]s ov] pieces ( broil+ /eak1 roa/ meats1 etc4 ,if a piece ( meat is plac$ 9 cold wat] to cook1 x is evid5t1 s9ce album5 is soluble 9 cold wat]1 t "s ( x w be wa/$4 ,if ! same piece is plung$ into boil+ wat] ! album5 9 its out] lay]s w be imm$iately h>d5$1 & =m a %ea? ov] ! :ole :i* w keep 9 ! juices & ! v important flavors4 ,:5 bro? or s\p is made1 we put ! meat 7cut into small pieces to expose a l>ge ext5t ( surface7 into cold wat]1 because we wi% to draw out z mu* z possible ! soluble matt] & ! flavors4 ,if1 on ! o!r h&1 ! meat is to be s]v$ boil$1 & bro? or s\p is n ! object1 !n ?is ord] %\ld be rev]s$1 & e ef=t made to prev5t ! escape ( any ( ! +r$i5ts ( ! meat into ! liquid4 ,9 broil+ /eak1 we sacrifice a ?9 lay] ( ! outside to =m a protect+ cov]+ ov] ! :ole by plung+ x into ! hotte/ "p ( ! fire1 s t ! album5 w become sudd5ly h>d & firm1 & plug up ! pores1 ?us prev5t+ ! savory juices f ooz+ out4 ,m w be said on ?is subject 9 ! recipes = cook+ ^! k9ds ( foods4 ,gelat9oids4 ,! second class ( prote9 comp\nds comprises ! gelat9oids1 gelat9 be+ _! lead+ con/itu5t4 ,x is f\nd 9 fle%1 t5dons1 c>tilage & bone2 9 fact1 x exi/s 9 all ! tissues ( ! body1 = ! walls ( mo/ ( ! microscopic cells ( :i* ! tissues are compos$ conta9 gelat94 ,exp4 ,boil a p\nd ( lean meat fre$ f t5dons1 fat1 & bone1 9 a p9t ( wat] = ?ree h\rs2 !n set ! liquid away to cool4 ,jelly resembl+ calf's-foot jelly w be ! result4 ,! cell-walls ( ! fle% h be5 dissolv$ by ! long-cont9u$ action ( heat & liquid4 ,?is is commonly call$ /ock or glaze4 ,exp4 ,put a piece ( clean bone into a dilute solution ( hydro*loric acid4 ,9 two or ?ree days ! acid w h act$ ^u ! e>?y matt]s 9 ! bone to remove !m1 & gelat9 w rema94 ,! av]age am\nt 9 bone is ab\t ?irty p] c5t4 ,calves' feet 7 =m]ly us$ = jelly because ( ! excess ( gelat9 :i* !y conta94 ,!y 7 cook$ 9 wat] = a long "t & ! liquid r$uc$ by fur!r boil+2 x 0 !n cl>ifi$1 flavor$1 & cool$2 ! result 0 a transp>5t1 trembl+ jelly4 ,! prep>$ gelat9 ( comm]ce1 or gelat9e1 has n[ l>gely displac$ ?is1 = x is mu* m conv5i5t to use1 & less exp5sive4 ,extractives4 ,! extractives or flavor+ prop]ties ( meats & o!r sub/ances are usually class$ ) ! prote9 comp\nds4 ,_! *emical nature is n well und]/ood4 ,,fats ,fix$ & ,volatile ,oils4 ,!re are two classes ( fats1 call$ fix$ oils & volatile oils4 ,all k9ds ( fats good = food belong to ! class ( fix$ oils4 ,a volatile oil is "o :i* evaporates away1 l alcohol or wat]1 & leaves no residue4 ,! fix$ oils1 at lea/ mo/ ( !m1 w n d ?is2 !y d n vaporize ev5 at v high temp]atures1 b !y become dissociat$ or decompos$1--t is1 _! *emical /ructure is brok5 up be=e _! boil+-po9t is rea*$4 ,volatile oils1 on ! contr>y1 are capable ( be+ boil$ & trans=m$ into gases4 ,"s "o illu/rates ?is by ! *anges :i* take place 9 wat]4 ,:5 wat] is heat$ to #bab ,fahr4 x is conv]t$ into a gas1 :i* on cool+ bel[ #bab returns to ! liquid /ate aga9 )\t loss4 ,! ess5tial oil1 turp5t9e1 if heat$ to #cbj ,fahr4 ceases to be a liquid & becomes a gas1 :i* on cool+ becomes a liquid oil aga9 )\t loss ( weight4 ,o!r volatile oils are oil ( cloves1 oil ( bitt] almonds1 orange & lemon oil1 oil ( c9namon1 b]gamot1 & pat*\li4 ,! boil+ sometimes notic$ 9 a pot ( l>d is ow+ to ! pres5ce 9 x ( a little wat] :i* is v soon conv]t$ into /eam1 :5 ! bubbl+ ceases1 & aft] t ! temp]ature ( ! fat rises rapidly1 rea*+ 9 a %ort "t f\r or five hundr$ degrees ,fahr5heit1 :5 a sep>ation ( its con/itu5ts takes place1 & c>bon is reveal$ z a black mass4 ,composition ( ,fats4 ,fats are hydroc>bons--t is1 !y are compos$ *iefly ( c>bon unit$ ) hydrog5 & oxyg54 ,!y mu/ n be conf\nd$ ) ! c>bohydrates1 :i* are always compos$ ( c>bon ) ! elem5ts ( wat]--t is1 ! proportion ( hydrog5 to oxyg5 is z two to "o1--:]eas 9 ! hydroc>bons ?is is n ! case4 ,^! elem5ts ent] into ! compositions ( fats z v>i\s fatty acids & glyc]92 ! acids are n s\r1 z "o w\ld suppose f ! "n1 b are s call$ because !y behave *emically t[>d bases z s\r acids d1 t is1 !y unite ) !m4 ,! glyc]9 ( comm]ce is obta9$ by decompos+ fats4 ,fat 9 ,milk4 ,! :ite color ( milk is giv5 to x by m9ute globules ( fat susp5d$ 9 x4 ,to prove ?is3 ,put a little milk into a bottle ) a gr\nd-glass /opp]2 p\r ^u x ?ree times its bulk ( e!r & %ake g5tly2 let x /& = two or ?ree days1 :5 x w be f\nd t ! e!r has dissolv$ ! fat & left a semi-transp>5t yell[i% :ite liquid resembl+ blood s]um4 ,by pipett+ or c>efully p\r+ (f ! e!r1 & evaporat+ x by plac+ ! vessel conta9+ x 9 a di% ( w>m wat]1 cle> oil w be obta9$4 ,c>e mu/ be tak5 n to put ! e!r ne> a flame or ! fire1 z x is highly inflammable1 & an explosion might occur4 ,e!r boils at #id4hb ,fahr4 ,! proportion ( fat 9 milk is f #b4h to #h p] c5t4 ,x v>ies 9 milk f diff]5t species ( c[s1 & f ! same species at diff]5t times1 accord+ to age1 fe$+1 & o!r circum/ances4 ,cream4 ,:5 milk is all[$ to /& )\t di/urbance = a "t ! globules ( fat1 be+ light] ?an wat]1 rise to ! surface & =m cream4 ,cream is ! mo/ :olesome1 palatable1 & easily dige/$ =m ( fat4 ,butt] is obta9$ by beat+ milk or cream 9 a *urn until ! little globules ( fat break & /ick toge!r 9 a mass4 ,olive-,oil4 ,olive-oil is "o ( ! mo/ easily dige/$ & palatable ( fats4 ,a g5u9e oil ( ! fir/ quality is1 9 ?is c\ntry un=tunately1 exp5sive1 mu* ( t sold "u ! "n be+ adult]at$ ) cotton-se$ oil1 poppy-oil1 & ess5ce ( l>d4#aa ,cotton-se$ oil has no especially bad flavor1 b x is unpleasant & indige/ible :5 us$ raw z 9 s>d9es & salads4 ,! aft] ta/e :i* x leaves rem9ds "o too =cibly ( ca/or-oil4 ,olive-oil ( ! be/ quality is almo/ absolutely )\t flavor4 ,x is prep>$ 9 sev]al grades3 ! fir/ press+ f ! fruit is ! be/1 ! second is fair1 ! ?ird inf]ior1 & !re is sometimes a f\r? kn[n z refuse oil4 ,= deep fat fry+ no?+ is s good z olive-oil1 b its co/l9ess 9 ?is c\ntry excludes x f common use4 ,! fat ( ! %eep & ox1 aft] x has be5 r5d]$1 & depriv$ ( all membrane & fib]s1 is call$ tall[4 ,! t]m is also appli$ to ! fat ( o!r animals1 & to t ( "s plants1 z bayb]ry-tall[1 p9y tall[1 & o!rs4 ,! uncook$ fat ( any animal is call$ suet1 b ! "n has come to be appli$ to ! less easily melt$ k9ds1 :i* surr\nd ! kidneys or are 9 o!r p>ts ( ! lo94 ,! fat :i* falls 9 drops f meat 9 roa/+ is call$ dripp+4 ,,! ,,c>bohydrates ,/>*4 ,/>* is a sub/ance f\nd 9 :eat1 corn1 oats1 & 9 fact 9 all gra9s1 9 potatoes1 9 ! roots & /ems ( _m plants1 & 9 "s fruits4 ,9 a pure /ate x is a :ite p[d] su* z is se5 9 arr[root & corn-/>*4 ,exam9$ by a microscope ?is p[d] is f\nd to be made up ( t9y gra9s ( diff]5t %apes & sizes1 "s r\nd$ or oval1 o!rs irregul>4 ,^? ( potato-/>* are ovoid1 ) an outside cov]+ :i* appe>s to be fold$ or ridg$1 & looks some:at l ! outside ( an oy/]-%ell1 al?\gh its simil>ity ext5ds no fur!r ?an appe>ance1 z ! little ridges are true folds1 & n ov]lapp+ edges4 ,size ( ,/>* ,gra9s4 ,/>* gra9s v>y 9 size accord+ to ! s\rce f :i* ! />* is obta9$4 ,^? ( gr\nd rice are v small1 be+ ab\t #a_/cjjj ( an in* 9 diamet]2 ^? ( :eat are #a_/ajjj ( an in*1 & ^? ( potato #a_/cjj ( an in*4 ,/>* is a c>bohydrate1 be+ compos$ ( six p>ts ( c>bon1 t5 ( hydrog51 & five ( oxyg54 ,its symbol is ,c#f;,h#aj,o#e4 ,x is insoluble 9 wat]1 b :5 ! wat] is heat$1 ! gra9s seem to absorb x2 !y increase 9 size1 ! ridges or folds disappe>1 & :5 ! temp]ature rea*es #adj ,fahr4 or a little ov]1 !y bur/1 & ! cont5ts m+le ) ! liquid =m+ ! well-kn[n pa/e4 ,te/ = ,/>*4 ,mix a teaspoon ( />* ) a cup ( cold wat] & boil !m toge!r = a few m9utes until a pa/e is =m$2 !n set x aside to cool4 ,mean:ile make a solution ( iod9e by putt+ a few flakes into alcohol1 or use t :i* is already prep>$1 & :i* may be obta9$ at any ph>macy4 ,add a drop ( ?is solution to ! pa/e mixture2 x w imm$iately color ! :ole a ri* d>k blue4 ,?is is kn[n z ! iod9e te/1 & is a v valuable "o to ! *emi/1 = by means ( x ! slighte/ trace ( />* c be detect$4 ,exp4 ) ,arr[root4 ,make a ?9 pa/e by boil+ a little arr[root & wat] toge!r4 ,:5 cool te/ x ) a drop ( ! iod9e solution4 ,! *>act]i/ic blue color w be v /rong1 %[+ t arr[root is ri* 9 />*4 ,simil> te/s may be made ) grat$ potato1 :eat-fl\r1 rice-fl\r1 tapioca1 & o!r />*-conta9+ sub/ances4 ,also p[d]$ sug>1 cream ( t>t>1 & o!r sub/ances may be te/$1 :5 x is suspect$ t !y h be5 adult]at$ ) />*4 ,al?\gh />* gra9s bur/ & =m a pa/e ) wat] at #adj ,fahr41 t is n ! temp]ature at :i* x %\ld be cook$ = food1 & ! ?ick5+ :i* !n takes place %\ld n be conf\nd$1 z (t5 happ5s1 ) ! true cook+ ( />*4 ,9 ord] to und]/& ! diff]5ce betwe5 ! prop] cook+ ( />* & ! simple bur/+ ( ! gra9s1 let u consid] ! *anges :i* take place 9 />* :5 x is subject$ to diff]5t degrees ( heat1 & also ^? :i* are produc$ 9 x dur+ ! process ( dige/ion4 ,all />* 9 food is *ang$ into dextr9e & !n into sug> 7glucose1 ,c#f;,h#ab,o#f7 9 ! process ( dige/ion4 ,glucose is a k9d ( sug>1 resembl+ cane-sug>1 b x is n s sweet4 ,dextr9e4 ,dextr9e is a sub/ance hav+ ! same *emical nature z />*1 b diff]+ 9 _m ( its prop]ties4 ,x may be describ$ z a condition :i* />* assumes j be=e its *ange into glucose4 ,exp4 to %[ ,dextr9e4 ,c>efully dry & !n heat a little />* to ab\t #djj ,fahr4 ,keep x at ?is temp]ature until x turns br[n1 or = t5 m9utes4 ,!n mix x ) wat]1 :5 x w dissolve1 =m+ a gummy solution4 ,/>* w n d ?is4 ,te/ x ) iod9e2 x w n *ange color4 ,! rem>kable ?+ ab\t ! relation ( dextr9e to />* is t al?\gh !y diff] s mu* 9 prop]ties !y h ! same *emical composition4 ,! *ange ( />* into dextr9e is an important po9t 9 cook+1 because />* _c be assimilat$ until ! conv]sion has tak5 place1 ei!r be=e or aft] x is eat54 ,n[ x w be se5 t unless ?is *ange is ei!r produc$ or approa*$ 9 ! cook+ ( />*-conta9+ foods1 !y are n prep>$ z well z x is possible to prep>e !m2 also1 t x is n possible to cause ?is *ange at a l[ temp]ature2 !re=e #adj 7! temp]ature at :i* ! gra9s bur/7 %\ld n be reg>d$ z ! cook+ temp]ature ( />*4 ,x %\ld be su* a temp]ature z %all actually conv]t x into dextr9e1 or at lea/ *ange x to su* an ext5t t x w be m easily conv]t$ into dextr9e1 & ultimately into sug>1 by ! dige/ive fluids4 ,?is %\ld be z ne> #dja ,fahr4 z practicable1--n t a potato1 or a loaf ( bread1 or a pudd+ w h all ! />* 9 x *ang$ :5 x is put into an ov5 ( t temp]ature4 ,x w\ld n be possible1 on acc\nt ( ! wat] conta9$ 9 ea*2 b t 9 ! outside may be1 & ! prep>ation ( ! rema9d] w be bett] ?an at a l[] temp]ature4 ,!re are o!r means ( *ang+ />* into dextr9e ?an by heat1 "o ( ! mo/ rem>kable ( :i* is dia/ase1 a sub/ance f\nd 9 spr\t+ gra9s1 :i* has ! p[] to trans=m ! />* /or$ 9 ! gra9 by nature into soluble dextr9e1 9 :i* =m x c be tak5 up by ! "y plant = food4 ,! crude />* c\ld n ?us be absorb$4 ,! />* :i* we use z food is ( no m value to u ?an x is to ! "y plant until x has be5 *ang$ into dextr9e or sug>4 ,n[1 if art outside ( ! body c accompli% :at nature is o!rwise =c$ to d 9 ! alim5t>y canal1 ! body w be sav$ a c]ta9 am\nt ( =ce1--a po9t ( great importance1 especially 9 ! case ( ! sick or invalid1 :o c ill af=d to wa/e en]gy4 ,/>* con/itutes half ( bread1 our /aff ( life2 ne>ly all ( rice1 ! /aff ( life 9 ! ,ea/2 & ! great] "p ( corn-/>*1 sago1 arr[root1 tapioca1 peas1 beans1 turnips1 c>rots1 & potatoes4 ,arr[root is ! pure/ =m ( />* food kn[n4 ,rice is ri*e/ 9 />* ( all ! gra9s4 ,tapioca is prep>$ f ! root ( a tropical plant2 x is fir/ cru%$ & ! gra9s wa%$ out ) wat]1 !n ! :ole is heat$ & /irr$1 ?us cook+ & break+ ! />* gra9s1 :i* on cool+ assume ! irregul> r\gh %apes se5 9 ! ord9>y tapioca ( comm]ce4 ,probably a "p ( ! />* is conv]t$ into dextr9e1 :i* acc\nts = ! peculi>ly agreeable flavor :i* tapioca possesses4 ,mix$ ) ! gra9s1 z !y are tak5 f ! plant1 is a v dang]\s poison :i*1 be+ soluble 9 wat] & volatile1 is p>tially wa%$ away & p>tially driv5 out by ! heat1--9 fact ! heat+ is done = ?is purpose4 ,sago is pr9cipally />*4 ,x is obta9$ f ! pi? ( ! sago-palm4 ,imitations ( bo? tapioca & sago are sometimes made f common />*4 ,/>* may be conv]t$ into grape-sug> by treat+ x ) acids2 t ( corn is g5]ally us$ = ! purpose4 ,mu* ( ! glucose ( comm]ce is made 9 ?is way4 ,9 ! ,unit$ ,/ates x is e/imat$ t #aj1jjj1jjj wor? is manufactur$ e ye>4 ,x is us$ = table syrup1 9 brew+ be]1 9 ! adult]ation ( cane-sug>1 & 9 confection]y4 ,honey is also made f x4 ,! nutritive value ( vegetables is due l>gely to ! />* & sug> :i* !y conta94 ,9 ! economy ( ! body />* is em95tly a heat produc]4 ,p\nd = p\nd x does n give z mu* heat z fat1 b ow+ to its great abundance & ext5sive use x1 9 ! aggregate1 produces m4 7,atwat]47 ,/>* is an abundant & easily dige/$ =m ( vegetable food1 b x is incapable ( su/a9+ life4 ,x conta9s none ( ! nitrog5\s matt] ne$$ = ! nutrition ( ! muscles1 n]ves1 & tissues4 ,inde$1 x is said on good au?ority t _m an invalid has be5 sl[ly />v$ to dea? f be+ f$ ^u ?is mat]ial alone4 ,sug>4 ,!re are _m k9ds ( sug>1 ! mo/ famili> ( :i* is cane-sug>1 or sucrose 7,c#ab;,h#bb,o#aa74 ,x is obta9$ f ! juices ( v>i\s plants1 = in/ance1 sug>-cane1 beet-root1 ! sug>-maple1 & c]ta9 k9ds ( palms4 ,by f> ! greate/ am\nt comes f ! sug>-cane4 ,x is made by cru%+ ! /alks ( ! plant 7:i* some:at resembles ,indian corn7 & extract+ ! sweet juice1 :i* is !n cl>ifi$ & evaporat$ until1 on cool+1 cry/als appe> 9 a ?ick liquid2 ?is liquid is molasses1 & ! gra9s or cry/als are br[n sug>4 ,:ite sug> is obta9$ by melt+ ?is br[n sug> 9 wat]1 remov+ ! impurities1 & aga9 evaporat+ 9 vacuum-pans1 :i* are us$ = ! purpose ( boil+ ! liquid at a l[] temp]ature ?an x c\ld be boil$ 9 ! op5 air1 ?us avoid+ ! dang] ( burn+1 & o!rwise pres]v+ c]ta9 qualities ( ! sug>4 ,loaf-sug> is made by sep>at+ ! cry/als f ! liquid by dra9+ 9 molds2 & granulat$ sug> by =c+ out ! syrup 9 a c5trifugal ma*9e4 ,! process ( mak+ beet-root sug> is simil>4 ,sug> f maple sap is obta9$ by simply evaporat+ away ! excess ( wat]4 ,9 ! ,ea/ a consid]able quantity ( sug> is made f ! juices ( c]ta9 v>ieties ( palm1 especially ! date-palm4 ,maple-sug> & palm-sug> are g5]ally n purifi$4 ,sucrose dissolves readily 9 wat]4 ,by all[+ su* a solution to /& undi/urb$ = a "t until ! wat] has disappe>$1 transp>5t cry/als are obta9$1 kn[n z rock c&y4 ,aga91 sucrose melt$ at a temp]ature ( #cbj ,fahr4 =ms1 on cool+1 a cle> mass1 call$ b>ley-sug>4 ,heat$ to #dbj ,fahr4 dissociation ( ! c>bon f ! wat] ( cry/allization takes place1 ! c>bon appe>+ 9 its *>act]i/ic black color4 ,?is d>k br[n1 sweeti%-bitt] syrup is call$ c>amel4 ,on cool+ x =ms a solid1 :i* may be dissolv$ 9 wat]1 & is us$ to color gravies1 s\ps1 be]1 & s =?4 ,exp4 ) ,sulphuric ,acid4 ,a v pretty exp]im5t to %[ ! sep>ation ( ! wat] f ! c>bon may be made by treat+ a little sug> 9 sulphuric acid4 ,put a tablespoon ( sug> 9 any vessel t w be> heat1 a ?9 glass or /\t cup4 ,p\r ov] en\gh conc5trat$ sulphuric acid to ?or\ghly moi/5 x1 let x /& = a few m9utes1 :5 x w be se5 t ! mass has *ang$ color f :ite to a yell[i% br[n4 ,! color increases 9 int5sity until x is p]fectly black1 :5 ! :ole puffs & swells up1 fumes are driv5 (f1 & a mass l a c9d] rema9s4 ,?is is *>coal1 or ne>ly pure c>bon4 ,! explanation is z foll[s3 ,s /rong is ! aff9ity ( ! acid = ! wat] t x breaks up ! *emical comb9ation betwe5 x & ! c>bon1 unites ) ! wat]1 & leaves ! c>bon free4 ,s int5se is ! *emical *ange t an enorm\s am\nt ( heat is evolv$1--s mu*1 9 fact1 t a consid]able "p ( ! wat] is vaporiz$1 leav+ ! m or less solid *>coal4 ,! light color notic$ dur+ ! fir/ "p ( ! union indicates t ! *emical dissociation is j beg9n+1 & t only a small am\nt ( c>bon has be5 set free4 ,glucose4 ,glucose or grape-sug> 7,c#f;,h#ab,o#f7 is "o ( ! k9ds ( sug> f\nd 9 grapes1 pea*es1 & o!r fruits4 ,x is ab\t two & "o half times less sweet ?an cane-sug>4 ,x is manufactur$ on a l>ge scale f ! />* ( corn4 ,lactose4 ,lactose or milk-sug> is ! sug> f\nd 9 ! milk ( ! ,mammalia4 ,t ( comm]ce comes *iefly f ,switz]l&1 :]e x is made by evaporat+ ! :ey ( c['s milk4 ,= sweet5+ dr9ks = infants & = ! sick1 milk-sug> is said to be less liable to produce acid f]m5tation ?an cane-sug>1 & also to be m easily dige/$4 ,sug> is a valuable nutri5t1 be+ v easily dige/$ & absorb$4 ,cane-sug> is conv]t$ into glucose 9 ! process ( dige/ion by ! pancreatic juice1 & aft] absorption x is completely utiliz$ 9 ! body1 furni%+ heat & probably en]gy4 ,effects ( ,heat on ,sug>4 ,sug> und]goes v>i\s *anges1 ) diff]5t degrees ( heat1 by loss ( "s ( its wat] ( cry/allization4 ,"o ( ! mo/ rem>kable ( ^! is se5 9 c>amel sauce1 :i* is a ri* crimson-br[n syrup g5]ally suppos$ to conta9 =eign color+ matt]1 b :i* does n4 ,x is made by melt+ sug> )\t wat]1 & heat+ x until ! desir$ hue & ?ickness are rea*$4 ,no?+ is add$1 b some?+ is tak5 away2 t is1 "s ( ! wat] is driv5 out1 ) ! result ( *ange 9 bo? color & ta/e4 ,9 a rec5t article 9 ,! ,c5tury ,magaz9e 7,novemb]1 #ahia7 ,pr(4 ,atwat] t\*es ^u ! subject ( ! production ( artificial foods f ! crude mat]ials ( ! e>?1 & /ates1 among o!r ?+s1 t a sug> resembl+ fruit-sug> has be5 made artificially by syn!sis1 by ,pr(4 ,fis*] ( ,wrzburg1 ,g]many4 ,,air ,air is a gase\s ela/ic body :i* envelops ! e>? on e side1 ext5d+ possibly two hundr$ miles f its surface1 b all ! :ile gr[+ m & m r>e z ! di/ance increases4 ,:5 pure x is ta/eless & odorless4 ,we really live at ! bottom ( an atmosph]ic ocean1 & are press$ ^u by its weight4 ,at ! sea-level ! pressure ^u e squ>e in* ( surface is equal to fifte5 p\nd4 ,atmosph]ic ,pressure ,v>iable4 ,atmosph]ic pressure dim9i%es & is con/antly v>iable1 accord+ to ! height above ! sea-level4 ,if we asc5d into ! air #ejjj feet1 x is p]fectly evid5t t !re are #ejjj feet less ( atmosph]e press+ ^u u ?an at ! po9t f :i* we />t$4 ,?is dim9ution ( pressure is (t5 measur$ by ! temp]ature at :i* wat] boils at diff]5t heights4 ,composition4 ,an av]age composition ( ! atmosph]e has be5 previ\sly /at$4 ,besides nitrog5 & oxyg51 x always conta9s wat] 9 ! =m ( vapor1 & c>bonic acid4 ,! am\nt ( aque\s vapor 9 ! air *anges accord+ to ! temp]ature2 ! am\nt ( c>bonic acid is also con/antly v>iable4 ,air usually conta9s1 9 addition to ^!1 traces ( ammonia1 organic matt] :i* includes micro-organisms1 ozone1 salts ( sodium1 & o!r m9]al matt]s 9 m9ute & v>iable quantities4 ,air 9 ,motion4 ,! atmosph]e is almo/ always 9 motion4 ,we feel x 9 ! g5tle breeze & ! m =cible w9d4 ,if x moves at a sl[] rate ?an two & "o half feet a second ?is motion is n noticeable4 ,motion 9 ! air is caus$ by ! unequal heat+ ( portions ( x4 ,if f any cause ! atmosph]e ov] a c]ta9 region becomes w>m1 x w exp& 7all bodies exp& ) heat71 become light]1 & its t5d5cy w be to move 9 ! direction ( lea/ resi/ance1--t is1 upw>d2 s we say heat$ air rises4 ,curr5ts ( cool] air w imm$iately fl[ 9 to take its place1 & ?us we h a breeze1 a w9d1 or a gale1 accord+ to ! velocity & =ce ) :i* ! curr5ts move4 ,x is ^u a k ( ^! movem5ts t ! !ory ( v5tilation is bas$4 ,x is because ( ! con/ant motion ( air-curr5ts t out ( doors1 except 9 d5sely populat$ cities1 air rema9s con/antly pure4 ,:5 poison\s gases & o!r impurities accumulate1 w9ds scatt] !m f> & wide until !y are s dilut$ z to be h>mless2 or "u "s conditions !y unite ) o!r ?+s & =m new & simple sub/ances ( a h>mless nature1 :ile "u o!rs1 if !y are comp\nds1 !y may be decompos$ or wa%$ d[n to ! surface ( ! e>? aga94 ,impurities4 ,! *ief *emical product ( fires & ( t sl[] combu/ion brea?+ is c>bonic acid4 ,plants dur+ ! day1 & "u ! influ5ce ( sunlight1 take x up f ! air = food1 use ! c>bon = _! gr[?1 free+ ! oxyg5 :i* man & ! l[] animals ne$4 ,?us is ! balance mo/ beautifully ma9ta9$4 ,air is pure/ ov] ! sea & ov] w9d-swept heights ( l&4 ,x1 h[ev]1 always conta9s "s =eign sub/ances1 & always micro-organisms except ov] mid-ocean4 ,ev5 ! upp] /rata ( atmosph]e are n free f microscopic =ms ( life1 z has be5 %[n 9 exp]im5ts made ) hail at ! ,johns ,hopk9s ,hospital 9 #ahij by ,dr4 ,abbott4 ,l>ge hail/ones 7 wa%$ 9 di/ill$ & /]iliz$ wat]1 & !n melt$1 & cultures made f diff]5t lay]s2 9 all ( ^! organisms 7 f\nd1 %[+ t !y ext5d into ! air a long di/ance f ! e>?4#ab ,impurities ( v>i\s k9ds are con/antly pass+ into ! air1 b s va/ is ! expanse ( ! atmosph]e z comp>$ ) ! impurities daily ?r[n into x f ! lungs ( man & ! l[] animals1 f fires1 manufactories1 & decompos+ matt]1 t !y quickly disappe>4 ,air is ! greate/ or1 z "o writ] says1 ! mo/ imm$iate necessity ( life4 ,we c\ld live )\t x only a few seconds4 ,we con/antly use x1 :e!r sleep+ or wak+1 & p]haps ?is acc\nts 9 "p = ! utt] c>elessness & indiff]5ce :i* mo/ p h = ! quality ( t :i* !y brea!4 ,ev5 ^? p]sons :o "k some?+ ( ! nature ( air1 make b little ef=t to provide !mselves ) a con/antly pure supply4 ,effects ( ,brea?+ ,bad ,air4 ,if ! effects ( brea?+ bad air 7 imm$iate1 !re w\ld !n be an imm$iate rem$y = ! pres5t total lack ( any sy/ematic means ( v5tilation 9 mo/ h\ses4 ,b ! effects ( brea?+ bad air are1 l ^? ( "s sl[ & insidi\s poison1 n noticeable at once1 & (t5 manife/$ "u ! "n ( "s disease :i* gives no clue to ! true cause4 ,dr4 ,van ,r5ssela]1 9 ! ,orton ,prize ,essay on ,impure ,air & ,v5tilation1 makes ! /atem5t t /ati/ics %[ t ( ! causes ( mortality ! mo/ important & f>!/-rea*+ is impure air4 ,am\nt ( ,air ,requir$ = "o ,p]son4 ,sanit>ians h agre$ t ea* individual requires at lea/ #cjjj cubic feet ( air e h\r4 ,a room #aj #ae #bj holds #cjjj cubic feet ( air1 :i* %\ld be *ang$ once e h\r 9 ord] t "o individual %all h ! requir$ am\nt4 ,if ?ree p]sons are 9 ! room1 x mu/ be *ang$ ?ree times4 ,! effect ( bad v5tilation is well illu/rat$ by ! condition ( ! horses 9 ! ,fr5* army "s ye>s ago4 ,) small close /ables ! mortality 0 #aig 9 e #ajjj annually4 ,! simple enl>gem5t ( ! /ables1 & consequ5t increase ( brea?+-space1 r$uc$ ! numb] 9 ! c\rse ( "t to #fh 9 e #ajjj1 & lat]1 f #ahfb to #ahff1 ) "s att5tion paid to ! air-supply1 ! numb] fell to #bh p] #ajjj4ac ,necessity = a ,con/ant ,supply ( ,pure ,air4 ,:5 we consid] t ! food we eat & dige/ _c n\ri% ! body until x has be5 act$ ^u by oxyg5 9 ! lungs1 & t ?is action mu/ be con/ant1 nev] ceas+1 x w help u to und]/& ! necessity = a con/ant supply ( air su* z %all furni% u a due proportion ( ! life-giv+ pr9ciple1 oxyg51 & :i* %all n conta9 impurities t int]f]e ) its absorption4 ,we take into ! lungs a mixture ( nitrog51 oxyg51 & c>bonic acid4 ,we give out a mixture :i* has lo/ "s ( its oxyg51 & ga9$ 9 c>bonic acid4 ,n[1 unless ! am\nt ( oxyg5 is :at x %\ld be1 ! blood w n ga9 f an inspiration ! am\nt x %\ld receive1 consequ5tly x w be b imp]fectly purifi$ & able b imp]fectly to n\ri% ! body4 ,s ! :ole sy/em suff]s1 & if a p]son = a long "t cont9ues to brea! su* an atmosph]e1 ! condition ( ! body w become s r$uc$ z to produce disease4 ,ev5 ?\gh 9 o!r ways "o lives wisely1 all ! factors ( heal? multipli$ toge!r _c )/& ! "o ( impure air4 ,we eat food ?ree or f\r times daily4 ,"s ( u are v p>ticul> ab\t its quality4 ,we brea! air e in/ant ( our lives1 b g5]ally we give b little consid]ation z to :e!r x is pure or impure4 ,v5tilation4 ,no attempt w be made "h to expla9 diff]5t devices = v5tilation1 b only to t\* ^u ! pr9ciple x involves4 ,its objects are 7#a7 to remove air :i* has be5 brea!d once2 7#b7 to remove ! products ( combu/ion1 :e!r f fires1 lamps1 gas1 or o!r s\rces2 7#c7 to c>ry away all o!r sub/ances :i* may be g5]at$ f any cause1 9 a room or build+1 z ! impurities f manufactur+1 ^? aris+ f decay+ matt]1 & micro-organisms4 ,9 a climate :]e artificial w>m? is necess>y a "p ( ! ye>1 x is difficult to w>m & v5tilate a room at ! same "t1 )\t caus+ unpleasant drafts2 b ) "s k ( ! necessity ( v5tilation1 & ( ! prop]ties ( air1 "o may 9 "s measure "w out a s*eme ( v5tilation adapt$ to ! circum/ances 9 :i* he f9ds himself4 ,!re are always ! doors & w9d[s1 :i* may be ?r[n wide op5 at int]vals1 & 9 _m h\ses !re are fireplaces4 ,if a w9d[ be op5$ at ! bottom at "o side ( a room1 & ano!r be op5$ at ! top on an opposite side1 a curr5t ( air w be e/abli%$ f ! fir/ w9d[1 pass+ ?r\gh ! room & out at ! second4 ,?is plan w d v well 9 w>m wea!r :5 ! temp]ature outside is ab\t ! same z t ( ! room1 b x w\ld be impracticable 9 cold wea!r4 ,!n we may resort to ! v simple plan ( plac+ a bo>d ab\t eight or t5 in*es wide across ! w9d[ at ! bottom & inside ( ! sa%4 ,!n :5 ! l[] half ( ! w9d[ is rais$1 a space is left betwe5 ! upp] & l[] sa%es1 ?r\gh :i* ! air passes freely z x ent]s1 &1 be+ s5t into ! room 9 an upw>d direction1 causes no draft4 ,! bo>d is = ! purpose ( clos+ ! w9d[ bel[1 & %\ld fit q close to ! sa%4 ,fireplaces are good1 ?\gh n p]fect1 v5tilators4 ,!n !re are ! prev5tive measures1 su* z burn+ ! gas or lamp l[ at night1 avoid+ oil- & gas-/oves1 etc42 ! latt] are ! wor/ possible means ( heat+ rooms1 = n only d !y draw oxyg5 = burn+ f ! air1 b !y give out ! pollut+ c>bonic acid & o!r products ( combu/ion1 :i* 9 a coal- or wood-/ove g up ! *imney4 ,a well-v5tilat$ room %\ld h an infl[ ( w>m1 pure air1 & a means = ! removal ( ! same aft] x has be5 us$1 ! curr5t be+ s controll$ t1 al?\gh ! air is kept 9 motion1 !re is no p]ceptible draft4 ,! plan = ! heat+ & v5tilation ( ! ,johns ,hopk9s ,hospital1 ,baltimore1 ,m>yl&1 is a mo/ admirable "o4 ,air f out ( doors is convey$ by a flue into a *amb] 9 ! wall1 9 :i* are coils ( pipe fill$ ) hot wat]4 ,! air 9 pass+ ov] ^! becomes w>m1 &1 ris+1 passes into ! room to be heat$ ?r\gh a regi/]4 ,on ! opposite side ( ! room is a *imney-l flue1 runn+ to ! top ( ! build+ & conta9+ two regi/]s1 by ! op5+ & clos+ ( :i* ! movem5ts ( ! air 9 ! room c be controll$4 ,! temp]ature is ma9ta9$ by ! temp]ature ( ! wat] 9 ! pipes1 & ! rapidity ( ! fl[4#ad ,! v5tilation by ?is me?od ( heat+ is ! mo/ p]fect kn[n to ! au?or1 :o has liv$ = two ye>s 9 a build+ ?us suppli$ ) w>m? & fre% air4 ,! rooms 7 inv>iably com=table z to temp]ature1 & ! air z inv>iably sweet & pure4 ,,milk ,milk is "o ( our mo/ p]fect types ( food1 conta9+ wat] & solids 9 su* proportions z are kn[n to be ne$ful = ! n\ri%m5t ( ! body4 ,a pro( ( ?is is se5 9 ! fact t x is ! only food ( ! "y ( ! ,mammalia dur+ ! "t ( _! greate/ gr[?4 ,x conta9s ^? food pr9ciples 9 su* am\nts z to contribute to ! rapid =mation ( bone & ! v>i\s tissues ( ! body1 :i* takes place 9 infancy & *ildhood2 b aft] ?is gr[? is atta9$1 & ! individual requires t :i* w repair ! tissues & furni% w>m? & en]gy1 milk ceases to be a complete food4 ,composition ( ,c['s ,milk4 ,! composition ( c['s milk v>ies ) ! bre$ & age1 c>e & fe$+1 ( ! animals4 ,c[s :i* are kept 9 f\l air 9 /ables all ! ye>1 & f$ ^u bad food su* z ! refuse f brew]ies & kit*5s1 give a quality ( milk :i* is p]haps m to be dread$ ?an t f any o!r s\rce2 = su* animals are especially liable to disease1 & are (t5 infect$ ) tub]culosis1 pneumonia1 & o!r fatal maladies4 ,c[s are p>ticul>ly susceptible to tub]culosis1 & may convey x to human be+s ei!r 9 _! milk or fle%4 ,accord+ to ,dr4 ,mill]1 c['s milk conta9s ! foll[+ +r$i5ts3 ,wat] #hg4d ,fat #d4j ,sug> & soluble salts #e4j ,nitrog5\s matt] & insoluble salts #c4f ,ano!r analysis is t ( ,uffelmann3 ,wat] #hg4f ,album9oids #d4c ,fat #c4h ,sug> #c4g ,salts 4#fae ,*>act]i/ics4 ,milk f heal?y1 well-n\ri%$ c[s %\ld be ( full :ite color1 opaque1 & ) a slightly yell[i% t+e sometimes describ$ z cream :ite4 ,x %\ld v>y b slightly 9 composition f ! above analyses4 ,! fat %\ld n be less ?an #b4e4 ,! am\nt ( fat may be easily det]m9$ ) a ,fes]'s lactoscope 7,eim] & ,am5d1 ,new ,york71 directions = ! use ( :i* come ) ! in/rum5ts4 ,x w g5]ally v>y f #c to #d 9 good milk4 ,%\ld x fall bel[ #b4e ! milk %\ld be reject$ z too poor = use4 ,su* milk has probably be5 skimm$1 or comes f unheal?y or poorly f$ c[s4 ,! specific gravity ( milk %\ld be f #a4jbg to #a4jcc4 ,?is may be f\nd ) a ,quev5ne's lactomet]4 ,if x falls bel[ #a4jbg1 "o has a "r to claim t ! milk has be5 wat]$ or t ! c[s are 9 poor condition4#af ,! reaction ( good milk v>ies f slightly alkal9e to slightly acid or neutral4 ,t f ! same c[ w be diff]5t on diff]5t days1 ev5 "u ! same app>5t conditions ( c>e1 v>y+ f "o to ! o!r1 probably because ( "s diff]5ce 9 ! nature ( ! food %e has eat54 ,h[ev]1 if ! reaction is decid$ly alkal9e1 & r$ litmus-pap] becomes a di/9ct blue1 ! milk is n good1 & possibly ! animal is diseas$4 ,%\ld ! reaction be decid$ly acid1 x %[s t ! milk has be5 contam9at$1 ei!r f ! air by long exposure1 or f ! vessels :i* held x1 ) ^? micro-organisms :i* by _! gr[? produce an acid1 a c]ta9 am\nt ( :i* causes :at is kn[n z s\r+4 ,milk f p]fectly heal?y & p]fectly kept c[s is neutral1 leav+ bo? r$ & blue litmus-pap] un*ang$2 b z a g5]al ?+ milk is slightly acid1 ev5 :5 transport$ directly f ! produc] to ! consum] & h&l$ by fairly clean workm5 9 fairly clean vessels4 ,su* milk two or ?ree h\rs old :5 exam9$ microscopically is f\nd to conta9 millions ( organisms4 ,milk is "o ( ! be/ ( foods = bact]ia1 _m ( ! ord9>y =ms gr[+ 9 x ) exce$+ rapidity "u favorable conditions ( temp]ature4 ,n[ x has be5 f\nd t su* milk1 al?\gh x may n conta9 ! se$s ( any c]ta9 disease1 sometimes causes 9 "y *ildr51 & ! sick1 v s]i\s dige/ive di/urbances1 & may ?us become indirectly ! cause ( fatal maladies4#ag ,all milk1 unless x is positively kn[n to be giv5 by heal?y1 well-n\ri%$ animals1 & kept 9 ?or\ghly clean$ vessels free f contam9ation1 %\ld be /]iliz$ be=e us+4 ,(t5 ! organisms f\nd 9 milk are ( disease-giv+ nature4 ,9 ,europe & ,am]ica _m cases ( typhoid fev]1 sc>lat9a1 & diph!ria h be5 trac$ to ! milk-supply4 ,9 fact milk & wat] are two ( ! mo/ fruitful food s\rces ( disease4 ,x !re=e imm$iately becomes app>5t t1 unless ^! two liquids are above suspicion1 !y %\ld be /]iliz$ be=e us+4 ,boil+ wat] = half an h\r w r5d] x /]ile1 b milk w\ld be injur$ by evaporation & o!r *anges produc$ 9 its con/itu5ts by su* long exposure to s high a degree ( heat4 ,a bett] me?od1 & "o :i* %\ld be adopt$ by all :o und]/& some?+ ( ! nature ( bact]ia1 is to expose ! milk = a long] "t to a l[] temp]ature ?an t ( boil+4 ,to ,/]ilize ,milk = ,imm$iate ,use4 7#a7 ,p\r ! milk into a granite-w>e saucepan or a d\ble boil]1 raise ! temp]ature to #aij ,fahr41 & keep x at t po9t = "o h\r4 7#b7 ,z soon z done put x imm$iately into a pit*]1 or o!r vessel1 :i* has be5 ?or\ghly wa%$1 & boil$ 9 a ba? ( wat]1 & cool quickly by plac+ 9 a pan ( cold or ic$ wat]4 ,a *emi/'s !rmomet]1 = te/+ ! temp]ature1 may be b\ght at any ph>macy = a small sum1 b if !re is n "o at h&1 heat ! milk until a scum =ms ov] ! top1 & !n keep x z ne>ly z possible at t temp]ature = "o h\r4 ,d n let x boil4 ,to ,/]ilize ,milk :i* is n = ,imm$iate ,use4 ,put ! milk into flasks or bottles ) n>r[ m\?s2 plug !m ) a long /opp] ( cotton-wool1 place ! flasks 9 a wire frame to support !m1 9 a kettle ( cold wat]1 heat gradually to #aij ,fahr41 & keep x at t temp]ature = "o h\r4 ,repeat ?is ! second day1 = al?\gh all organisms 7 probably de/roy$ dur+ ! fir/ process1 spores :i* may h escap$ w h develop$ into bact]ia4 ,^! w be kill$ by ! second heat+4 ,repeat aga9 on ! ?ird day to de/roy any life t may h escap$ ! fir/ two4 ,spores or re/+-cells are ! g]m9al cells f :i* new bact]ia develop1 & are capable ( surviv+ a mu* high] temp]ature ?an ! bact]ia !mselves1 z well z desiccation & sev]e cold4#ah ,"s writ]s give a l[] temp]ature ?an #aij ,fahr4 z safe = /]ilization ) "o h\r's exposure1 b #aij may be reli$ ^u4 ,milk treat$ by ! la/ or fractional me?od ( /]ilization1 z x is call$1 %\ld keep indef9itely1 provid$ ( c\rse ! cotton is n di/urb$4 ,cotton-wool or cotton batt+ 9 ?ick masses acts z a /ra9] = bact]ia1 & al?\gh air w ent]1 organisms w n4 ,all p]sons :o buy milk1 or 9 any way control milk-supplies1 %\ld consid] !mselves 9 duty b\nd to 7#a7 asc]ta9 by p]sonal inve/igation ! condition 9 :i* ! c[s are kept4 ,if !re is any suspicion t !y are diseas$1 a vet]9>y surgeon %\ld be consult$ to decide ! case4 ,if !y are heal?y & well f$1 !y _c fail to give good milk1 & no?+ m is to be done except to see t x is transport$ 9 p]fectly cleans$ & scald$ vessels4 7#b7 ,if x is impossible to obta9 milk directly f ! produc]1 & "o is oblig$ to buy t f unkn[n s\rces1 x %\ld be /]iliz$ ! mom5t x ent]s ! h\se4 ,!re is no o!r means ( be+ sure t x w n be a be>] ( disease4 ,n all su* milk conta9s disease-produc+ organisms1 b x all may conta9 !m1 & !re is no safety 9 its use until all bact]ia h be5 depriv$ ( life4 ,,dige/ion ,def9ition4 ,dige/ion is ! break+ up1 *ang+1 & liquefy+ ( ! food 9 ! v>i\s *amb]s ( ! alim5t>y canal design$ = t purpose4 ,! me*anical break+ up is done pr9cipally by ! tee? 9 ! m\?1 ! *emical *anges & liquefy+ by ! v>i\s dige/ive fluids4#ai ,dige/ive ,fluids4 ,! dige/ive fluids are true secretions4 ,ea* is =m$ f ! blood by a special gl& = ! purpose :i* nev] does any?+ else2 !y d n exi/ 9 ! blood z su*4 ,_! fl[ is int]mitt5t1 tak+ place only :5 !y are ne$$4 ,! liv]1 h[ev]1 is an exception to all ! o!rs4 ,x is bo? secretory & excretory1 & bile is =m$ all ! "t1 b is mo/ abundant dur+ dige/ion4#bj ,saliva4 ,! fluid :i* is mix$ ) ! food 9 ! m\? is secret$ by a consid]able numb] & v>iety ( gl&s1 ! pr9cipal ( :i* are ! p>otid1 submaxill>y1 & subl+ual4 ,small] gl&s 9 ! ro( & sides ( ! m\?1 9 ! tongue1 & 9 ! muc\s membrane ( ! ph>ynx contribute to ! production ( saliva1 ! dige/ive fluid ( ! m\?4 ,! fl[ f ! p>otid gl& is greate/4 ,! fl[ f all ! gl&s is greatly increas$ :5 food is tak51 especially if x be ( good flavor4 ,sometimes ! am\nt is increas$ by smell alone1 z :5 a nice /eak is cook+1 or a savory s\p1 & sometimes ! saliva is made copi\s by ?\ght1 z :5 we rememb] ! ta/e ( di%es eat5 9 ! pa/1 & we say1 ,x makes ! m\? wat] j to ?9k ( !m4 ,am\nt ( ,saliva4 ,accord+ to ,dalton ! am\nt ( saliva secret$ e tw5ty-f\r h\rs is #db oz4 ,its reaction is almo/ con/antly alkal9e4 ,x is compos$ ( wat]1 organic matt]1 & v>i\s m9]al salts4 ,ptyal9 is its active pr9ciple1 & is call$ by "s au?ors animal dia/ase1 or />* conv]t]4 ,ga/ric ,juice4 ,ga/ric juice is ! dige/ive fluid ( ! /oma*4 ,x is acid4 ,its fl[ is int]mitt5t1 occurr+ only at times ( dige/ion4 ,its active pr9ciple is peps94 ,x is wor?y ( notice "h t ! "* ( ! dige/ive fluids :5 food is tak5 is diff]5t f :at x is :5 ! organs are at re/4 ,= in/ance1 ! ga/ric juice :i* fl[s 9 abundance "u ! /imulus ( food1 is n l ! fluid secret$ :5 ! /oma* is collaps$ & empty4 ,pancreatic ,juice4 ,pancreatic juice is ! dige/ive juice ( ! pancreas1 & is p\r$ into ! small inte/9e a %ort di/ance bel[ ! pyloric op5+4 ,its reaction is alkal9e4 ,its fl[ is entirely susp5d$ dur+ ! int]vals ( dige/ion4 ,bile4 ,bile1 ! f\r? 9 ord] ( ! dige/ive liquids1 is ! secretion ( ! l>ge/ gl& ( ! body--! liv]4 ,x is p\r$ into ! small inte/9e by a duct :i* empties side by side ) ! duct f ! pancreas4 ,! fl[ ( bile is con/ant1 b is greate/ dur+ dige/ion4 ,inte/9al ,juice4 ,inte/9al juice has be5 to physiologi/s a difficult subject ( /udy4 ,x is m+l$ ) ! saliv>y & ga/ric juices at ! times ( dige/ion1 :5 x is mo/ desirable to notice its action4 ,ne>ly all au?orities agree t x is alkal9e1 & t its function is to complete ! dige/ion ( sub/ances :i* may rea* x 9 an undige/$ condition4 ,mucus ( ,l>ge ,inte/9e4 ,! mucus secret$ by ! l>ge inte/9e is = lubricat+ only4 ,dige/ion 9 ,diff]5t ,p>ts ( ! ,alim5t>y ,tract4 ,diff]5t sub/ances 9 food are dige/$ 9 diff]5t portions ( ! alim5t>y canal1 & by diff]5t means4 ,let u beg9 9 ! m\?4 ,tak+ ! classes ( foods1 />*1 "o ( ! c>bohydrates1 is ! "o mo/ affect$ by ! ptyal91 or animal dia/ase1 ( ! saliva4 ,s en]getic is ! action ( ptyal9 on />* t #a "p is suffici5t to *ange #ajjj p>ts4 ,/>* is n act$ ^u by ! ga/ric juice ( ! /oma* at all2 h[ev]1 ! cont9u$ action ( ! saliva is n probably int]rupt$ 9 ! /oma*4 ,! dige/ion ( />* is complet$ by ! action ( ! pancreatic & inte/9al juices1 & consi/s 9 its be+ *ang$ into soluble glucose1 :i* is absorb$ 9 solution4 ,sug>4 ,cane-sug>1 or common sug> 7also call$ sucrose71 passes ?r\gh ! m\?1 un*ang$1 to ! /oma*1 :]e x is conv]t$ into glucose by ! sl[ action ( ! acid 7hydro*loric7 ( ! ga/ric juice4 ,dilute hydro*loric acid has ! same action on sug> outside ( ! /oma*4 ,! action ( pancreatic juice on sug> is v m>k$2 x imm$iately *anges cane-sug> into glucose4 ,! effect ( inte/9al fluid is n well und]/ood1 b !re is ! g5]al agreem5t t x does n *ange cane-sug>1 nei!r is cane-sug>1 z su*1 absorb$ 9 ! inte/9e4 ,bile does n affect x1 !re=e cane-sug> is dige/$ or conv]t$ into glucose ei!r by ! /oma* or pancreas1 or bo?4 ,x w n[ be se5 t ultimately ! same sub/ance1 glucose1 is obta9$ f bo? />* & sug>4 ,prote94 ,we n[ come to ! consid]ation ( ! dige/ion ( ! prote9 comp\nds1 ( :i* album5 may be tak5 z a type4 ,possibly no action except break+ up & moi/5+ takes place 9 ! m\?4#ba ,its dige/ion beg9s 9 ! /oma*1 :]e its /ructure is brok5 up & a sep>ation & dissolution ( ! little sacs :i* hold x take place4 ,! same ?+ is p>tially accompli%$ outside ( ! /oma* :5 :ite ( egg is slightly beat5 & /ra9$ ?r\gh a clo?4 ,ga/ric juice fur!r acts on ! album5 itself1 =m+ x into :at is call$ album5 peptone4 ,! dige/ion ( raw & c>efully cook$ album5 has be5 f\nd to be c>ri$ on v rapidly 9 ! /oma*1 & ! *ange is ess5tially ! same 9 bo? cases1 b 9 favor ( ! slightly coagulat$4 ,:5 ! album5 is r5d]$ h>d1 f9e1 & close 9 consi/5cy by ov]-cook+1 !n x is less easy ( dige/ion ?an :5 raw4 ,absorption4 ,x is probable t ! great] portion ( ! process ( dige/ion & absorption ( album5 takes place 9 ! /oma*4 ,fibr94 ,fibr9 is also dige/$ 9 ! /oma*1 & made into fibr9 peptone4 ,case94 ,liquid case9 is imm$iately coagulat$ by ga/ric juice1 bo? by ! action ( free acid & organic matt]4 ,gelat94 ,gelat9 is quickly dissolv$ by ga/ric juice1 & aft]w>d no long] has ! prop]ty ( =m+ jelly on cool+4 ,gelat9 is m rapidly dispos$ ( ?an ! tissue f :i* x is produc$4 ,vegetable ,prote94 ,! dige/ion ( ! vegetable prote9 comp\nds1 su* z ! glut5 ( :eat & ! prote9 ( ! v>i\s gra9s1 su* z corn1 oatmeal1 etc41 is und\bt$ly c>ri$ on 9 ! /oma*1 b !y mu/ be well s(t5$ & prep>$ by ! action ( heat & wat]1 or !y w n be dige/$ any:]e2 & (t5 corn1 beans1 & gra9s ( oatmeal are reject$ entirely un*ang$4 ,p>tially or imp]fectly dige/$ prote9s are affect$ by inte/9al juice4 ,x is probable t ! function ( ?is fluid is to complete dige/ive *anges 9 food :i* h already begun 9 ! /oma*4 ,to summ>ize3 ,! dige/ion & absorption ( nitrog5\s comp\nds take place 9 bo? ! /oma* & ! inte/9es4 ,,nutrition ,"o ( ! important po9ts to br+ to ! notice ( pupils 9 ! /udy ( cook]y is ! ph5om5on ( nutrition4 ,x is a/oni%+ h[ vague are ! ideas t _m p h ( :y !y eat food1 & vagu] /ill are _! notions ( ! necessity ( air1 pure & pl5ty4 ,once in/ruct ! m9d t x is ! air we brea! & ! food we eat :i* n\ri% ! body1 giv+ mat]ial = its v>i\s processes1 = n]v\s & muscul> en]gy1 & = ma9ta9+ ! con/ant temp]ature :i* ! body mu/ always possess 9 ord] to be 9 a /ate ( heal?1 & !re is mu* m likelihood t ! dignity & importance ( prop] cook+ & prop] food w n be ov]look$4 ,a k t ! heal? & /r5g? ( a p]son dep5d l>gely ^u :at passes ?r\gh 8 m\?1 t ev5 ! turn ( 8 ?9k+ is modifi$ by :at he eats1 %\ld lead all intellig5t wom5 to make food a consci5ti\s subject ( /udy4 ,9 g5]al1 by ! t]m nutrition is meant ! build+ up & ma9ta9+ ( ! physical framework ( ! body ) all its v>i\s functions1 & ultimately ! m5tal & moral faculties :i* are dep5d5t ^u x1 by means ( nutrim5t or food4 ,! ^w is d]iv$ f ! ,lat9 nutrire1 to n\ri%4 ,! ^w nurse is f ! same root1 & 9 its orig9al s5se means "o :o n\ri%es1 a p]son :o supplies food1 t5ds1 or br+s up4 ,any?+ :i* aids 9 su/a9+ ! body is food2 !re=e1 air & wat]1 ! two mo/ imm$iate necessities ( life1 may be1 & (t5 are1 s class$4 ,nutrim5t exclusive ( air is receiv$ into ! body by means ( ! alim5t>y canal4 ,! great receiv] ( air is ! lungs1 b x also p5etrates ! body ?r\gh ! pores ( ! sk91 & at ^! po9ts c>bonic acid is giv5 (f z 9 ! lungs4 ,! body is (t5 comp>$ to a /eam-eng9e1 :i* takes 9 raw mat]ial 9 ! =m ( fuel & conv]ts x into =ce or p[]4 ,food1 dr9k1 & air are ! fuel ( ! body1--! ?+s consum$2 heat1 muscul> & intellectual en]gy1 & o!r =ms ( p[] are ! products4 ,food1 dur+ ! v>i\s dige/ive processes1 becomes r$uc$ to a liquid1 & is !n absorb$ & convey$1 by diff]5t *annels con/ruct$ = ! purpose1 into ! blood1 :i* conta9s1 aft] be+ act$ ^u by ! oxyg5 ( ! air 9 ! lungs1 all ^? sub/ances :i* are requir$ to ma9ta9 ! v>i\s tissues1 secretions1 &1 9 fact1 ! life ( ! sy/em4 ,"s ( ! ways 9 :i* ! diff]5t k9ds ( food n\ri% ! body h be5 f\nd out by *emi/s & physiologi/s f actual exp]im5ts on liv+ animals1 su* z rabbits1 dogs1 pigs1 %eep1 goats1 & horses1 & also on man4 ,(t5 a sci5ti/ becomes s en?usia/ic 9 8 se>* = k ab\t a c]ta9 food t he gives 8 own body = trial4 ,mu* valuable "w has be5 done 9 ?is direction dur+ ! la/ decade by ,voit1 ,pett5k(]1 ,moles*ott1 ,ranke1 ,pay51 & 9 ?is c\ntry by ,atwat]4 ,no "o c expla9 all ! diff]5t intricate *anges :i* a p>ticle ( food und]goes f ! mom5t x ent]s ! m\? until its f9al trans=mation into tissue or "s =m ( en]gy2 b by comp>+ ! income ) ! outgo1 ideas may be ga9$ ( :at goes on 9 ! economy ( ! body1 & ( ! proportion ( nutri5ts us$1 & "s ( ! intricate & complex *emical *anges :i* ! diff]5t food pr9ciples und]go 9 ! v>i\s processes ( dige/ion1 assimilation1 & use4#bb ,probably hundr$s ( *anges take place 9 ! body1 9 its v>i\s nutritive functions1 ( :i* no?+ is kn[n1 or !y are entirely unsuspect$1 s t if we d our utmo/ ) ! pres5t lights :i* we possess = guidance to heal?1 we %all /ill fall f> %ort ( complet5ess4 ,! subject ( food & nutrition1 view$ 9 ! light ( bact]iology & *emi/ry1 is "o ( ! mo/ invit+ subjects ( /udy ( ! day1 & is wor?y ( ! wise/ ?\ght ( ! nation4 ,! body creates no?+ ( itself1 ei!r ( mat]ial or ( en]gy2 all mu/ come to x f )\t4 ,e atom ( c>bon1 hydrog51 phosphorus1 or o!r elem5ts1 e molecule ( prote91 c>bohydrate1 or o!r comp\nds ( ^! elem5ts1 is br\ght to ! body ) ! food & dr9k x consumes1 & ! air x brea!s4 ,l ! /eam-eng9e1 x uses ! mat]ial suppli$ to x4 ,its *emical comp\nds & en]gy are ! comp\nds & en]gy ( ! food trans=m$ 7,atwat]74 ,a pro( ( ?is is se5 9 ! fact t :5 ! supply f )\t is cut (f1 ! body dies4 ,! raw mat]ial :i* ! body uses is ! air & food :i* x consumes1 ! great] portion ( :i* is dige/$ & di/ribut$1 ?r\gh ! m$ium ( ! blood1 to all p>ts ( ! body1 to r5ew & n\ri% ! v>i\s tissues & to supply ! mat]ial = ! diff]5t activities ( life4 ,ways 9 :i* ,food ,supplies ! ,wants ( ! ,body4 ,food supplies ! wants ( ! body 9 sev]al ways--7#a7 x is us$ to =m ! tissues ( ! body--bones1 fle%1 t5dons1 sk91 & n]ves2 7#b7 x is us$ to repair ! wa/e ( ! tissues2 7#c7 x is /or$ 9 ! body = future use2 7#d7 x is consum$ z fuel to ma9ta9 ! con/ant temp]ature :i* ! body mu/ always possess to be 9 a /ate ( heal?2 7#e7 x produces muscul> & n]v\s en]gy4#bc ,! am\nt ( en]gy ( ! body dep5ds ^u two ?+s--! am\nt 9 ! food eat51 & ! ability ( ! body to use x1 or free x = use4 ,) e motion1 & e ?\ght & feel+1 mat]ial is consum$1 h5ce ! m rapid we>+ out ( p]sons :o d sev]e "w1 & ( ! n]v\s--^? :o are ke5ly susceptible to e *ange 9 _! surr\nd+s1 to *ange ( wea!r1 ev5 to ! ?\ghts & feel+s ( ^? ab\t !m4 ,we easily realize t muscul> =ce or en]gy _c be ma9ta9$ )\t nutrim5t 9 prop] quality & am\nt4 ,an und]f$ or />v+ man has n ! /r5g? ( a well-f$ p]son4 ,he _c lift ! same weight1 _c walk z f>1 _c "w z h>d4 ,we d n z easily compreh5d ! n]v\s organism1 & g5]ally h less sympa?y ) worn-out or ill-n\ri%$ n]ves ?an muscles1 b ! s5sibilities & ! intellectual faculties1 ( :i* ! n]ves & bra9 are b ! in/rum5ts1 dep5d ^u ! "r nutrition ( ! :ole sy/em = _! prop] & heal?ful ex]cise4 ,s _m factors ent] into ! make-up ( a ?\ght t x _c be said t any p>ticul> k9d ( food w ultimately produce a poem2 b ( ?is we may be sure1 t ! be/ "w1 ! noble/ ?\ghts1 ! mo/ orig9al ideas1 w n come f a dyspeptic1 und]f$1 or 9 any way ill-n\ri%$ individual4 ,! classification ( foods has be5 usually bas$ ^u ! d$uctions ( ,pr\t t milk conta9s all ! necess>y nutri5ts 9 ! be/ =m & proportions1 viz41 ! nitrog5\s matt]s1 fat1 sug>1 wat]1 & salts2 ! latt] be+ comb9ations ( magnesium1 calcium1 potassium1 sodium1 & iron1 ) *lor91 phosphoric acid1 &1 9 small] quantities1 sulphuric acid4 ,^! diff]5t classes seem to s]ve diff]5t purposes 9 ! body1 & are all necess>y = p]fect nutrition4 ,"s ( !m closely resemble ea* o!r 9 composition1 b are q diff]5t 9 _! physiological prop]ties1 & 9 ! ends :i* !y s]ve4 ,= in/ance1 />* 7,c#f;,h#aj,o#e7 has almo/ ! same *emical =mula z sug> 7,c#ab;,h#bb,o#aa71 & yet ! "o _c replace ! o!r to its entire exclusion4 ,! ,prote9 ,comp\nds4 ,9 g5]al x may be said t ! c>bohydrates are *ang$ into fats1 & are us$ = ! production ( =ce1 & t ! fats are /or$ 9 ! body z fat & us$ z fuel4 ,! prote9 comp\nds d all t c be done by ! fats & c>bohydrates1 & 9 addition some?+ m2 t is1 !y =m ! basis ( blood1 muscle1 s9ew1 sk91 & bone4 ,!y are1 !re=e1 ! mo/ important ( all ! food comp\nds4 ,! t]ms p[]-giv]s & en]gy-=m]s are sometimes appli$ to !m1 because :]ev] p[] & en]gy are develop$ !y are pres5t1 ?\gh n by any means ! only sub/ances involv$ 9 ! evolution ( en]gy4 ,probably ! fats & c>bohydrates give mo/ ( ! mat]ial = heat & ! v>i\s o!r =ces ( ! body4 ,9 case ( em]g5cy1 :]e ^! are defici5t1 ! prote9s are us$2 b prote9 alone =ms ! basis ( muscle1 t5dons1 sk91 & o!r tissues4 ,?is ! fats & c>bohydrates _c d 7,atwat]74 ,! diff]5t tissues are kn[n f analysis to conta9 ?is complex nitrog5\s comp\nd1 prote94 ,n[1 s9ce ! body _c con/ruct ?is sub/ance out ( ! simpl] *emical comp\nds :i* come to x1 x becomes p]fectly evid5t t ! diet mu/ h a due proportion ( prote9 9 ord] to ma9ta9 ! /r5g? ( ! body4 ,we get mo/ ( our prote9s f ! fle% ( animals1 & !y 9 turn get x f plants1 :i* con/ruct x f ! crude mat]ials ( e>? & air4 ,! ,extractives1 usually class$ ) ! prote9 comp\nds1 su* z meat extract1 beef tea1 etc41 are n g5]ally reg>d$ z direct nutri5ts1 b1 l tea & c(fee1 are valuable z accessory foods1 l5d+ savor to o!r foods & aid+ _! dige/ion by pleasantly excit+ ! fl[ ( ! dige/ive fluids4 ,!y also act z bra9 & n]ve /imulants1 & p]haps also 9 "s slight degree z nutri5ts4 ,! pr9cipal prote9s or nitrog5\s sub/ances are album5 9 v>i\s =ms1 case9 bo? animal & vegetable1 blood fibr91 muscle fibr91 & gelat94 ,all except ! la/ are v mu* alike1 & probably c replace "o ano!r 9 nutrition4 ,mod]n *emi/s agree t nitrog5 is a necess>y elem5t 9 ! v>i\s *emical & physiological actions :i* take place 9 ! body to produce heat1 muscul> en]gy1 & ! o!r p[]s4 ,e /ructure 9 ! body 9 :i* any =m ( en]gy is manife/$ is nitrog5\s4 ,! n]ves1 muscles1 gl&s1 & ! float+ cells#bd 9 ! v>i\s liquids are nitrog5\s4 ,t nitrog5 is necess>y to ! diff]5t processes ( ! sy/em1 is %[n by ! fact t if x be cut (f1 ^! processes langui%4 ,?is may n occur imm$iately1 = ! body always has a /ore ( nitrog5 laid by = em]g5cies :i* w be consum$ fir/1 b x w occur z soon z ^! h be5 consum$4 ,! en]gy ( ! body is measur$ by its consumption ( oxyg54 ,motion & heat may be ow+ to ! oxidation ( fat1 or ( />*1 or ( nitrog5\s sub/ances2 b :atev] ! s\rce1 ! direction is giv5 by ! nitrog5\s /ructure--9 o!r words1 nitrog5 is necess>y to all en]gy g5]at$ 9 ! body4 ,prote9 matt] n\ri%es ! organic framework1 takes "p 9 ! g5]ation ( en]gy1 & may be conv]t$ into non-nitrog5\s sub/ances4#be ,! necessity ( ! prote9 comp\nds is emphasiz$ :5 we realize t ab\t "o half ( ! body is compos$ ( muscle1 "o fif? ( :i* is prote91 & ! nitrog5 9 ?is prote9 c be furni%$ only by prote91 s9ce nei!r fats nor c>bohydrates conta9 x4 ,x is !re=e evid5t t ! prote9-conta9+ foods1 su* z beef1 mutton1 fi%1 eggs1 milk1 & o!rs1 are our mo/ valu$ nutri5ts4 ,our daily diet mu/ conta9 a due proportion4 ,! prote9s are all complex *emical comp\nds1 :i* 9 nutrition become r$uc$ to simple =ms1 & are !n built up aga9 into fle%4 ,! animal foods are 9 ! ma9 ! be/ ( ! prote9 comp\nds1 = !y are ri* 9 nitrog5\s matt]1 are easily dige/$1 & f _! composition & adaptability are mo/ valuable 9 ma9ta9+ ! life ( ! body4 ,a diet ( lean meat alone s]ves to build up tissue4 ,if no?+ else be tak51 ! /or$-up fat ( ! body w be consum$1 & ! p]son w become ?94#bf ,a?letes :ile 9 tra9+ take advantage ( ?is fact1 & are all[$ to eat only su* food z %all furni% ! greate/ am\nt ( /r5g? & muscul> en]gy ) a m9imum ( fat4 ,! lean ( beef & mutton1 ) a c]ta9 am\nt ( bread1 con/itute ! f\ndation ( ! diet4 ,fats4 ,mo/ ( ! fatty sub/ances ( food are liquefi$ at ! temp]ature ( ! body4 ,:5 eat5 9 ! =m ( adipose tissue1 z ! fat ( beef & mutton1 ! vesicles or cells 9 :i* ! fat is held are dissociat$ or dissolv$1 ! fat is set free1 & m+les ) ! dige/+ mass4 ,?is is done 9 ! /oma*1 & is a prep>ation = its fur!r *ange 9 ! inte/9es4 ,fats are n dissolv$--t is1 9 ! s5se 9 :i* meats & o!r foods are dissolv$--9 ! process ( dige/ion2 ! only *ange :i* !y und]go is a m9ute subdivision caus$ pr9cipally by ! action ( ! pancreatic juice4 ,9 ?is condition ( f9e emulsion !y are tak5 up by ! lacteals2 !y may also be absorb$ by ! blood-vessels4 ,x has be5 f\nd t fat emulsions pass m easily ?r\gh membranes :i* h be5 moi/5$ ) bile1 & x is probable t ! function ( bile is p>tly to facilitate ! absorption ( fat4 ,t ! pancreatic juice is ! *ief ag5t 9 =m+ fats into emulsion 0 discov]$ 9 #ahdh4 ,bile is1 h[ev]1 ess5tial to _! p]fect dige/ion1 & we may !re=e say t !y are dige/$ by ! unit$ action ( ! pancreatic juice & ! bile4#bg ,fat =ms 9 ! body fatty tissues1 & s]ves = muscul> =ce & heat2 x is also necess>y to n\ri% n]ves & o!r tissues1--9 fact1 )\t x heal?y tissues _c be =m$4 ,a prop] am\nt ( fat is also a sort ( album5 sp>]4 ,x is probable t ! fat :i* is us$ 9 ! body ei!r to be /or$ away or = en]gy1 is d]iv$ f o!r s\rces ?an directly f ! fat eat54 ,f exp]im5ts made by ,lawes & ,gilb]t on pigs1 x is evid5t t ! excess ( fat /or$ 9 _! bodies mu/ be d]iv$ f "s o!r s\rce ?an ! fat conta9$ 9 _! food1 & mu/ be produc$ p>tly f nitrog5\s matt] & p>tly f c>bohydrates1 or1 at lea/1 t ! latt] play a "p 9 its =mation4 ,x w\ld appe> f ?is t life might be ma9ta9$ on />*1 wat]1 salts1 & meat free f fat2 b al?\gh ! !ory seems a good "o1 practically x is f\nd 9 actual exp]im5t#bh t nutrition is impair$ by a lack ( fat 9 ! diet4 ,! ill effects 7 soon se51 & imm$iate relief 0 giv5 :5 fat 0 add$ to ! food4 ,besides1 9 ! food ( all nations />* is con/antly associat$ ) "s =m ( fat2 bread ) butt]2 potatoes ) butt]1 cream1 or gravy2 mac>oni & pol5ta ) oil1 & s =?4 ,a man may live = a "t & be heal?y ) a diet ( album9oids1 fats1 salts1 & wat]1 b x has n yet be5 prov$ t a simil> result w be produc$ by a diet ( album9oids1 c>bohydrates1 salts1 & wat] )\t fat4 ,fat is necess>y to p]fect nutrition4 ,heal? _c be ma9ta9$ on album9oids1 salts1 & wat] alone2 b1 on ! o!r h&1 _c be ma9ta9$ )\t !m4 ,probably ! value ( fats1 z su*1 is dep5d5t ^u ! ease ) :i* !y are dige/$4 ,! fats eat5 are n /or$ 9 ! body directly1 b ! body con/ructs its fats f ^? eat51 & f o!r sub/ances 9 food1--accord+ to "s au?orities f ! c>bohydrates & proteids1 & accord+ to o!rs f proteids alone4 ,fats are /or$ away z fat1 furni% heat1 & are us$ = en]gy2 at lea/1 x is probable t at times !y are put to ! latt] use4 ,! fats laid by 9 ! body = future use la/ 9 cases ( />vation q a long "t1 dep5d+1 ( c\rse1 ^u ! am\nt4 ,at su* times a fat animal w live long] ?an a lean "o4 ,d\btless 9 ! fat ( food ! body f9ds mat]ial = its fats 9 ! mo/ easily conv]tible =m4 ,( ! v>i\s fatty sub/ances tak51 "s are m easily assimilat$ ?an o!rs4 ,dr4 ,fo!rgill1 9 ,! ,t[n ,dwell]1 says t ! reason t cod-liv] oil is giv5 to delicate *ildr5 & invalids is1 t x is m easily dige/$ ?an ord9>y fats1 b x is an inf]ior =m ( fat2 ! next mo/ easily dige/$ is ! fat ( bacon4 ,:5 a *ild c take bread crumbl$ 9 a little ( ?is fat1 x w n be necess>y to give him cod-liv] oil4 ,bacon fat is ! mu* bett] fat = build+ tissues4 ,!n comes cream1 a natural emulsion1 & butt]4 ,he fur!r says !re is "o =m ( fat n commonly look$ at 9 its prop] dietetic value1 & t is t(fee4 ,x is made ( butt]1 sug>1 & sometimes a portion ( molasses4 ,a quantity ( ?is1 add$ to ! ord9>y meals1 w enable a *ild 9 w9t] to keep up ! bodily heat4 ,! way 9 :i* butt] 9 ! =m ( t(fee goes into ! /oma* is p>ticul>ly agreeable4 ,c>bohydrates4 ,! pr9cipal c>bohydrates are />*1 dextr9e1 cane-sug> or common table sug>1 grape-sug>1 ! pr9cipal sug> 9 fruits1 & milk-sug>1 ! natural sug> 9 milk4 ,!y are sub/ances made up1 z be=e /at$1 ( c>bon1 hydrog51 & oxyg51 b no nitrog54 ,!y are important food sub/ances1 b are ( !mselves incapable ( su/a9+ life4 ,! c>bohydrates1 bo? />* & sug>1 9 ! process ( dige/ion are conv]t$ into glucose4 ,?is is /or$ 9 ! liv] 9 ! =m ( glycog51 :i* ! liv] has ! p[] ( manufactur+2 x !n passes into ! circulation1 & is di/ribut$ to ! diff]5t p>ts ( ! body z x is ne$$4 7,! liv] also has ! p[] ( =m+ glycog5 out ( o!r sub/ances ?an sug>1 & x is pretty conclusively prov$ t x is f proteids1 & n f fats4 ,c>nivor\s animals1 liv+ ^u fle% alone1 are f\nd to h glycog5 9 _! bodies47 ,x is impossible to assign any especial (fice to ! diff]5t food pr9ciples2 t is1 x _c be said t ! c>bohydrates p]=m a c]ta9 k9d ( "w 9 ! body & no?+ else1 or t ! proteids or fats d4 ,! human body is a highly complex & intricate organism1 & its ma9t5ance is c>ri$ on by complex & my/]i\s processes t _c be foll[$1 except imp]fectly2 consequ5tly1 we mu/ reg>d ! uses ( foods 9 ! body z m or less involv$ 9 obscurity4 ,x is1 h[ev]1 g5]ally und]/ood t ! proteids1 fats1 & c>bohydrates ea* d an individual "w ( _! own bett] ?an ei!r ( ! o!rs c d x4 ,!y are all necess>y 9 due am\nt to ! nutrition ( ! body1 & d\btless "w toge!r z well z 9 _! sep>ate functions4 ,!y are1 h[ev]1 sometimes int]*angeable1 z1 = in/ance1 9 ! abs5ce ( ! c>bohydrates1 proteids w d _! "w4 ,! c>bohydrates are em95tly heat & en]gy =m]s1 & !y also act z album5 sp>]s4 ,! body always has a /ore ( mat]ial laid by = future use4 ,if x 7 n = ?is a p]son depriv$ ( food w\ld die imm$iately1 z is ! case :5 he is depriv$ ( oxyg54 7,air be+ ev] ab\t u1 & obta9able )\t ef=t or price1 !re is no ne$ = ! body to lay by an am\nt ( oxyg52 consequ5tly only a v little is /or$1 & t 9 ! blood47 ,! great res]ve =ces ( ! body are 9 ! =m ( fatty tissues1 & glycog51 or ! /or$-away c>bohydrates ( ! liv]2 ! latt] is giv5 out to ! body z x is ne$$ dur+ ! int]vals ( eat+ to supply mat]ial = ! heat & en]gy ( daily consumption1 & 9 case ( />vation4 ,t !y are true res]ves is %[n by ! fact t !y disappe> dur+ deprivation ( food4 ,! glycog51 or liv]-supply1 disappe>s fir/2 !n ! fat 7,m>t974 ,! heat ( ! body c be ma9ta9$ on ^! sub/ances1 & a c]ta9 am\nt ( "w done1 al?\gh no food except wat] be tak54 ,! pr9cipal function ( ! liv] is to =m glycog5 to be /or$ away4 ,x con/antly manufactures x1 & z con/antly loses x to ! circulation4 ,glycog5 is *emically alli$ to />*1 hav+ ! same =mula 7,c#f;,h#aj,o#e71 b diff]+ 9 o!r ways4 ,its quantity is greate/ ab\t two h\rs aft] a full meal2 !n x gradually falls1 b increases aga9 :5 food is aga9 tak54 ,its am\nt also v>ies ) ! k9d ( food eat53 fats & proteids by !mselves give little1 b />* & sug>s give mu*1 = x is f\nd 9 greate/ quantity :5 ^! =m a "p ( ! diet4 ,inorganic ,matt] & ,vegetable ,acids4 ,wat] & o!r inorganic matt]1 z ! salts ( diff]5t k9ds1 & vegetable acids1 z v9eg> & lemon-juice1 c sc>cely be said to be dige/$4 ,wat] is absorb$1 & salts are g5]ally 9 solution 9 liquids & are absorb$ ) !m4 ,wat] is f\nd 9 all p>ts ( ! body1 ev5 9 ! v solid portions1 z ! bones & ! enamel ( ! tee?2 x also con/itutes a l>ge proportion ( its semisolids & fluids1 "s ( :i* are ne>ly all wat]1 z ! p]spiration & ! te>s4 ,wat] usually is f\nd comb9$ ) "s ( ! salts1 :i* seem to act z regulators ( ! am\nt :i* %all be incorporat$ into a tissue4 ,wat] is a necess>y con/itu5t ( all tissues1 giv+ !m a prop] consi/5cy & ela/icity4 ,! p[] ( resi/ance ( ! bones c\ld n be ma9ta9$ )\t x4 ,x is also valuable z a food solv5t1 assi/+ 9 ! liquefy+ ( diff]5t sub/ances1 :i* are tak5 up by ! v>i\s absorb5t tubes1 convey$ into ! blood1 & s circulat$ ?r\gh ! body4 ,mo/ ( ! wat] ( ! body is tak5 into x f )\t1 b x is also =m$ 9 ! body by ! union ( hydrog5 & oxyg54#bi ,sodium *lorid1 or common salt1 is f\nd 9 ! blood & o!r fluids1 & 9 ! solids ( ! body1 except ! enamel ( ! tee?2 x occurs 9 greate/ proportion 9 ! fluids4 ,! "p t ?is salt plays 9 nutrition is n altoge!r und]/ood4 ,common salt is int]m$iate 9 c]ta9 g5]al processes1 & does n p>ticipate by its elem5ts 9 ! =mation ( organs 7,liebig74 ,salt is intimately associat$ ) wat]1 :i* plays an int]m$iate "p also 9 nutrition1 be+ a be>] or c>ri] ( nutriti\s matt]s ?r\gh ! body4 ,salt seems to regulate ! absorption & use ( nutri5ts4 ,x is f\nd 9 ! greate/ quantity 9 ! blood & *yle4 ,x d\btless facilitates dige/ion by r5d]+ foods m savory1 & ?us caus+ ! dige/ive juices to fl[ m freely4 ,sodium *lorid is conta9$ 9 mo/ if n all k9ds ( food1 b n 9 suffici5t quantity to supply ! wants ( ! body2 x !re=e becomes a necess>y "p ( a diet4 ,potassium *lorid has simil> uses to sodium *lorid1 al?\gh n s g5]ally di/ribut$ ?r\gh ! body4 ,x is f\nd 9 muscle1 liv]1 milk1 *yle1 blood1 mucus1 saliva1 bile1 ga/ric juice1 & "o or two o!r fluids4 ,calcium phosphate is f\nd 9 all ! fluids & solids ( ! body1 held 9 solution 9 !m by ! pres5ce ( ,,co#b2 bo? x & calcium c>bonate ent] l>gely into ! /ructure ( ! bones4 ,sodium c>bonate1 magnesium phosphate1 & o!r salts play important p>ts 9 nutrition4 ,! v>i\s salts influ5ce *emical *ange z well z act 9 r5d]+ food soluble4 ,= example1 s]um album51 ! *ief proteid ( ! blood1 is insoluble 9 pure wat]1 b dissolves easily 9 wat] :i* has a little neutral salts 9 x4#cj ,salts also help to give firmness to ! tee? & bones4 ,to recapitulate1 food is eat51 dige/$1 assimilat$1 & consum$ or trans=m$ 9 ! body by a s]ies ( highly intricate & complex processes4 ,x is = ! mo/ "p us$ = ! diff]5t p[]s & activities ( ! sy/em2 !re is1 h[ev]1 always a small portion :i* is reject$ z wa/e4 ,! fir/ *ange is 9 ! m\?1 :]e ! food is brok5 up & moi/5$ & ! dige/ion ( />* beg9s2 ^! *anges cont9ue 9 ! /oma* until ! :ole is r$uc$ to a m or less liquid mass4 ,z ! cont5ts ( ! /oma* pass little by little into ! duod5um1 ! mass becomes m fluid by ! admixture ( bile1 pancreatic juice1 & inte/9al juice1 &1 z x passes along1 absorption takes place2 ! mass gr[s d>k] 9 color & less fluid1 until all good mat]ial is tak5 up & only wa/e left1 :i* is reject$ f ! body4 ,t portion ( ! food :i* is n affect$ by ! s+le or unit$ action ( ! dige/ive fluids is *iefly ( vegetable orig94 ,h>d se$s1 su* z corn1 & ! out] cov]+s ( gra9s1 su* z ! husk ( oatmeal & ^? p>ts :i* are compos$ l>gely ( cellulose1 pass ?r\gh ! inte/9al canal )\t *ange4 ,x may be rem>k$ "h t s9ce ! dige/ive me*anism is s p]fect a /ructure1 & w try to dissolve any?+ giv5 x1 & select only t :i* is good1 :y %\ld !re be ! necessity ( giv+ any special att5tion to prep>+ food be=e x is eat58 ,! answ] is t ! absorptive vessels _c take up :at is n !re1 nei!r c ! dige/ive organs supply :at ! food lacks2 !re=e1 ! food mu/ conta9 9 suitable proportions all sub/ances ne$$ by ! body4 ,also1 food :i* conta9s a l>ge proportion ( wa/e1 or is difficult ( dige/ion f ov] or "u cook+1 or is unattractive by insipidity or unsavor9ess1 ov]works ^! long-suff]+ organs 7! extra p[] or =ce ne$$ be+ drawn f ! blood71 & causes ! :ole sy/em to suff]4 ,mal-nutrition1 ) ! long l9e ( evils :i* x entails1 is ! cause1 direct or indirect1 ( mo/ ( ! sickness 9 ! _w1 = x r$uces ! p[]s ( ! sy/em1 & ?us enfeebles its resi/ance to disease4 ,ideal ,diet4 ,! ideal diet is t comb9ation ( food :i*1 :ile impos+ ! lea/ burd5 ^u ! body1 supplies x ) exactly suffici5t mat]ial to meet its wants 7,s*u/]74 ,9 g5]al ! dige/ibility ( foods may be summ>iz$ z foll[s3 #a4 ,! prote9 ( ord9>y animal foods is v readily & completely dige/ible4 #b4 ,! prote9 ( vegetable foods is mu* less easily dige/$ ?an t ( animal foods4 #c4 ,! fat ( animal foods may at times fail ( dige/ion4 #d4 ,sug> & />* are easy ( dige/ion4 #e4 ,animal foods h ! advantage ( vegetable foods 9 t !y conta9 m prote91 & t _! prote9 is m easily dige/$4 7,atwat]47 ,a diet l>gely ( animal food leaves v little undige/$ matt]4 ,! album9oids 9 all cases are completely trans=m$ into nutrim5t4 ,fat ent]s ! blood z a f9e emulsion4 ,absorption4 ,! g5]al rule ( absorption is t food is tak5 into ! circulation ?r\gh ! por\s walls ( ! alim5t>y tract z rapidly z x is completely dige/$4 ,a l>ge portion ( liquid is imm$iately absorb$ by ! blood-vessels ( ! /oma*4 ,adaptation ( ,foods to ,p>ticul> ,ne$s & ,conditions4 ,! dem&s ( diff]5t individuals = nutri5ts 9 ! daily food v>y ) age1 occupation1 & o!r conditions ( life1 includ+ especially ! peculi> *>act]i/ics ( p4 ,no two p]sons are exactly alike 9 _! exp5diture ( muscul> & n]v\s en]gy1 s no two w ne$ ! same am\nt or k9d ( nutrim5t to repair ! wa/e4 ,a man :o digs 9 a field day aft] day exp5ds a c]ta9 am\nt ( muscul> en]gy4 ,a lawy]1 /atesman1 or au?or :o works ) 8 bra9 in/ead ( 8 h&s uses n]v\s =ce1 b v little muscul>4 ,bra9 & muscle are n n\ri%$ exactly by ! same mat]ials2 !re=e1 ! dem& 9 ! way ( nutrim5t ( ^! two classes w n be ! same4 ,! lawy] might f9d a fea/ 9 a box ( s>d9es & "s biscuit1 :ile ! field labor] w\ld look ) contempt ^u su* food1 & turn f x to fat pork & cabbage4 ,?is is no m]e diff]5ce 9 ref9em5t ( ta/e1 b a real & in/9ctive diff]5ce 9 ! dem&s ( ! two con/itutions4 ,s>d9es supply to ! bra9-work] ! mat]ial he ne$s1 & ! pork & cabbage to ! labor] ! heat & en]gy he exp5ds4 ,9 heal? ! s5se ( ta/e is ! be/ guide to :at is dem&$ by ! sy/em1 & may z a g5]al rule be foll[$2 b 9 sickness t w n d1 z ! s5se ( ta/e 9 p>ticul> is di/urb$ by mo/ =ms ( disease4 ,:5 a pati5t is v ill only ! simple/ foods w be us$1 & ^? w be prescrib$ by ! physician2 b :5 a pati5t is out ( dang]1 & ! necessity = v>iety comes1 !n ! nurse1 by prep>+ or sugge/+ di%es1 may d mu* t[>d re/or+ ! p]son to heal? & /r5g?4 ,z a v l>ge p]c5tage ( diseases arise f imp]fect nutrition 7z l>ge z eighty p] c5t4 be+ giv5 by "s writ]s71 ! s5se ( ta/e is usually v mu* di/urb$ & dull$ 9 illness2 !re=e ^? k9ds ( food :i* are savory1 & at ! same "t easy ( dige/ion & nutriti\s1 %\ld be select$4 ,! savory quality is v important4 ,a p]son 9 heal? may endure badly cook$ food & monotony 9 diet2 a p]son recov]+ f an illness _c b suff] by x4 ,a nurse w f9d a pleasant field = ! ex]cise ( +5uity 9 select+ & prep>+ su* di%es z %all 7#a7 be suit$ to ! dige/ive p[]s ( ! pati5t2 7#b7 %all be savory2 7#c7 %all be suffici5tly v>i$ to supply all ^? mat]ials :i* ! deplet$ & exhau/$ body ne$s2 & 7#d7 %all be 9 su* judici\s quantity z %all increase nutrition1 b nev] ov]tax ! dige/ive p[]s4 ,! decision ( ,no4 #a 7food suit$ to ! dige/ive p[]s7 is ! mo/ difficult1 & "h aga9 ! doctor w advise = p>ticul> or peculi> diseases4 ,!re are c]ta9 ?+s :i* f _! natural composition are m easy ( dige/ion ?an o!rs1 su*1 = in/ance1 z milk1 eggs slightly coagulat$ & raw1 beef tea ) ! juices 9 solution1 cocoa milk1 & cocoa1 c(fee1 jellies1 gruels1 porridge f prep>$ gra9s 7except oatmeal7 :5 ?or\ghly cook$1 oy/]s alive1 rice1 v5ison1 & tripe4 ,no4 #b1 ! savory quality1 dep5ds l>gely ^u prep>ation1 & is "u ! control ( ! nurse4 ,a bak$ potato done 9 a hot ov51 j to ! po9t1 & s]v$ imm$iately1 is a delici\s di%2 ov]done1 or done 9 an ov5 ( l[ temp]ature1 & s]v$ lukew>m1 x is v f> f appetiz+4 ,a /eak1 if cut ?91 salt$1 & broil$ sl[ly1 w be h>d1 dry1 & lack+ 9 flavor1 b if x is cut ?ick1 at lea/ an in* & a half1 bett] two in*es1 broil$ = ! fir/ m9ute ov] v hot coals1 & !n sl[ly1 t ! heat may h "t to p5etrate to ! c5t]1 & raise ! :ole to a temp]ature suffici5tly high to cook x 7ab\t #afj ,fahr47 )\t *>r+ ! outside1 x w make a di% bo? :olesome & savory4 ,no4 #c1 ! next consid]ation1 is t ( v>iety1 & "h ! res\rces & judgm5t ( ! p]son 9 *>ge mu/ come to ! front4 ,only g5]al h9ts c be giv54 ,endeavor to supply "s prote91 "s fat1 "s ( ! c>bohydrates1 & "s m9]al matt] 9 ea* meal4 ,bread1 gra9s1 or potatoes w give ! necess>y />*4 ,sug> is usually suppli$ ) dr9ks4 ,milk1 eggs1 meat1 fi%1 & oy/]s w give prote92 cream1 butt]1 bacon1 & ! fat ( o!r meats w furni% fat1 & fruits & gre5 salads give acids & m9]al salts4 ,= ! latt]1 grapes1 apples1 c>rots1 onions1 d&elions1 & lettuce are v valuable4 ,grapes are compos$ ( wat] ) salts 9 solution1 & glucose2 bo? are absorb$ ) v little outlay f ! sy/em4 ,! o!rs are e-day foods1 b sci5ce has taught t _! in/9ctive use 9 ! pa/ has be5 a wise "o4 ,no4 #d1 ! quantity ( food to (f] to a sick p]son1 w dep5d ^u ! individual4 ,give en\gh1 b r give to an invalid too little ?an too mu*1 especially 9 ! fir/ days ( us+ solid food2 = aft] "s =ms ( sickness !re is great hung]1 & "o may injure himself by ov]eat+ at su* a "t4 ,furni% a little ( ea* k9d ( food1 b let t little be ( good quality & p]fectly prep>$1 s t e morsel is eatable4 ,x is disc\rag+ to any "o to h set be=e him food su* t mu* ( x mu/ be reject$ uneat54 ,x is v enc\rag+1 especially to an invalid1 to be able to eat all t is br\ght him1 & = ?is end cook+ & s]v+ are ( great importance4 ,x is necess>y to adju/ ! proportions ( ! diff]5t k9ds ( foods to ! ne$s ( ! consum]1 o!rwise all unnecess>y mat]ial w be reject$ f ! body z wa/e1 or w be accumulat$ 9 x to int]f]e ) ! work+s ( ! diff]5t organs4 ,9 g5]al x may be said t ! ne$s ( no two individuals c be satisfi$ ) exactly ! same diet4 ,9 sickness x is ! prov9ce ( ! physician to adju/ ! food to ! condition ( ! pati5t4 ,9 convalesc5ce ! ta/e ( ! individual & ! judgm5t ( ! nurse or att5dant comb9$ w usually n fail ( good results4 ,if an individual craves a c]ta9 di%1 & !re is no good reason :y he %\ld n h x1 by all means procure x4 ,let only y\r judgm5t act4 ,x may be some?+ t y p]sonally d n l4 ,t %\ld n influ5ce a decision1 provid$1 ( c\rse1 t ! food is n un:olesome4 ,we %\ld be> 9 m9d t a sick p]son is n 9 ! same condition z ourselves1 & t no matt] h[ absurd 8 crav+s may seem1 !y may be b p]fectly natural long+s = ^? sub/ances :i* 8 deplet$ & exhau/$ sy/em ne$s 9 ord] to be re/or$ to heal?4 ,,"p ,,ii ,,recipes ,,"p ,,ii ,,recipes ,,beef-,,juice1 ,,beef-,,tea1 ,,& ,,bro?s ,beef-,juice4 ,! cle> juice ( beef1 slightly dilut$ ) wat]1 is always excell5t1 be+ especially useful = its /rong flavors4 ,x is l conc5trat$ beef-tea1 & is (t5 valuable 9 pleasantly excit+ ! action ( ! m\? & /oma* aft] a long illness 9 :i* milk has be5 ! *ief article ( diet4 ,beef-juice is be/ made by broil+ ! beef4 ,prep>$ 9 ?is way1 ! flavor is sup]ior1 & x is a quick & easy me?od2 b :5 a prop] broil+ fire _c be _h1 !n x may be made 9 a glass j> l beef-tea1 except )\t ! wat]4 ,beef-,tea is valuable = its /imulat+ prop]ties & = ! w>m? t x gives2 x is also some:at nutriti\s1 conta9+ z x does ! album9\s juices ( ! meat1 "s salts1 & ! v important flavors4 ,beef-tea %\ld be prep>$ 9 su* a mann] t ! juices are held 9 solution 9 ! wat]1 n coagulat$1 to secure :i* ! cook+ temp]ature %\ld nev] be all[$ to exce$ t ( #afj ,fahr4 ,bro?s4 ,beef1 mutton1 & *ick5 bro?s are ! mo/ desirable =ms ( meat dr9ks = convalesc5ts & ^? no long] dang]\sly ill4 ,by sl[ cook+ at a l[ temp]ature at fir/ 7! temp]ature %\ld n exce$ #aej ,fahr4 = ! fir/ h\r71 ! extractives & album9\s juices are drawn out2 !n1 by boil+1 ! gelat9 ( ! bones1 fle%1 & tissues is dissolv$4 ,! nutritive qualities ( ^! bro?s may be mu* increas$ by ! addition ( bread1 rice1 tapioca1 b>ley1 & sago1 cook$ dur+ ! :ole "t s t !y may be completely dissolv$ 9 ! liquid4 ,,beef-,,juice ,bottl$4 ,select a half p\nd ( well-flavor$ beef1 cut away ev]y?+ except ! lean fib]1 divide x into small pieces1 put !m into a glass j>1 cov]1 & place 9 a deep saucepan ( cold wat]2 heat gradually = "o h\r1 b d n all[ ! temp]ature at any "t to exce$ #afj ,fahr42 !n /ra9 out ! juice & press ! meat4 ,! liquid %\ld be cle> r$1 n br[n & flaky4 ,add a little salt1 & x is ready to s]ve4 ,a half p\nd w make ?ree or f\r tablespoons ( juice4 ,if x is to be us$ con/antly1 a l>g] quantity may be made at once1 z x w keep eighte5 h\rs 9 a refrig]ator4 ,beef-juice may be made into tea by dilut+ x ) w>m wat]4 ,broil$4 ,prep>e a fire ( cle> gl[+ coals f :i* all blue flames h disappe>$4 ,cut a piece ( lean beef 7"o half p\nd f ! r\nd or any good lean portion7 "o & "o half in*es ?ick1 & remove f x all membran\s tissues & fat4 ,put x into a wire broil]1 & broil f six to eight m9utes accord+ to ! int5sity ( ! fire 7see rules = broil+74 ,! piece :5 done %\ld be p9k & full ( juice1 n dry & h>d1 nor1 on ! o!r h&1 blui%-r$ 9 ! middle4 ,m juice w be obta9$ if ! heat has p5etrat$ to ! c5t] ?an if ! meat is raw4 ,:5 done1 cut x into small pieces & squeeze out ! juice ) a meat-press or a lemon-squeez]4 ,add a little salt1 & x is ready to s]ve4 ,x %\ld be giv5 9 spoonfuls1 ei!r w>m or cold4 ,if x is necess>y to w>m x1 put a little into a cup & place x 9 a di% ( w>m wat] on ! fire4 ,c>e %\ld be tak5 t ! wat] does n become hott] ?an #afj ,fahr41 = beyond t temp]ature ! album9\s juices become coagulat$ & appe> z br[n flakes4 ,,beef-,,tea ,bottl$4 ,select & prep>e ! meat 9 ! same mann] z = bottl$ beef-juice1 except t = e half p\nd a cup ( wat] %\ld be us$1 p\r$ ov] aft] x has be5 put into ! j>4 ,! liquid ?us obta9$ w resemble beef-juice 9 e respect except 9 /r5g?4 ,s]ve z a dr9k 9 a r$ w9e-glass or a *9a cup4 ,) ,hydro*loric ,acid4 ,hydro*loric acid acts ^u ! fib]s ( meat 9 su* a way t !y become m easy ( dige/ion4 ,f a giv5 portion ( meat mu* m nutrim5t is extract$ by ! use ( hydro*loric acid ?an )\t x2 beef-tea made ) x is recomm5d$ by physicians z ! mo/ easily absorb$ =m ( beef dr9k1 & = feeble *ildr5 & pati5ts mu* weak5$ by sickness x is especially useful4 ,to ,prep>e4 ,select a half p\nd ( good beef2 remove f x ev]y?+ t is n cle> meat1--t is1 bone1 gri/le1 connective tissue1 & fat2 *op x f9e on a meat-bo>d or 9 a *opp+-tray4 ,put into a b[l "o cup ( wat] & five drops ( dilute hydro*loric acid2 /ir into ?is ! *opp$ meat1 & set x 9 a refrig]ator or any cool place = two h\rs to dige/4 ,!n /ra91 flavor ) salt1 & s]ve cold 9 a r$ w9e-glass4 ,%\ld !re be any objection to ! ta/e or color1 heat ! tea until x /eams & *anges to a br[ni% hue2 d n /ra9 out ! flakes ( coagulat$ album5 & fibr9 :i* appe>1 = !y are ! mo/ nutriti\s portion ( ! tea4 ,*emically pure hydro*loric acid may be obta9$ ( a druggi/ 7x is usually m>k$ ,c4 ,p472 f x a dilut$ solution may be made by mix+ x 9 ! proportion ( five & "o half fluid ounces to f\rte5 ounces ( wat]4 ,,beef ,,bro? ,beef bro? is ! juice ( beef extract$ by ! long application ( heat 9 connection ) "s solv5t1 usually wat]4 ,to make beef bro?1 all[ "o p\nd ( meat1 or meat & bone1 to e qu>t ( wat]4 ,wa% ! meat ) a clo? 9 cold wat] until x is clean1 or wipe x ) a wet clo? if x is app>5tly fre% cut2 divide x into small pieces 7half-in* cubes7 9 ord] to expose z great an ext5t ( surface z possible to ! dissolv+ action ( ! wat]4 ,put x into a granite-w>e kettle ) cold wat]1 & cook x at a l[ temp]ature = two h\rs1 !n boil x = two h\rs to dissolve ! gelat94 ,remove x f ! fire1 & /ra9 x1 us+ a /ra9] s co>se t ! flakes ( album5 may g ?r\gh 7an ord9>y wire /ra9] w d74 ,skim z mu* fat z possible f ! surface ) a spoon1 & !n remove ! rema9+ small p>ticles ) a %eet ( clean pap] 7unsiz$ is be/7 drawn ov] ! surface4 ,season ! bro? ) salt & pepp]1 & s]ve x v hot4 ,if n ne$$ at once1 x may be set away to cool1 :5 ! fat w rise to ! top1 & =m into a cake :i* may be lift$ (f4 ,) ,h]bs4 ,make a bro? accord+ to ! above rule1 & flavor x ) bay-leaves1 m9t1 or ) a b\quet ( sweet h]bs 9 ! proportion ( "o teaspoon to a qu>t ( liquid4 ,) ,gra9s4 ,"o tablespoon ( any ( ! foll[+ gra9s--rice1 b>ley1 oatmeal1 or :eat--to "o qu>t ( liquid1 gives a pleasant consi/5cy & flavor to beef bro?4 ,tapioca1 sago1 cold dry toa/1 or cutt+s ( bread may also be us$4 ,!y %\ld be put 9 :5 ! bro? is fir/ set on ! fire to cook1 t !y may be completely dissolv$ 9 ! liquid4 ,) ,vegetables4 ,cel]y1 onion1 c>rot1 turnip1 or %r$d$ cabbage may be us$ 9 bro? 9 ! proportion ( "o tablespoon to a qu>t4 ,cabbage is bett] 9 comb9ation ) onion ?an alone4 ,,bro? ,,made ,,f ,,beef/eak 7,a ,,quick ,,me?od7 ,scrape ! pulp f a p\nd ( r\nd or ( sirlo9 /eak1 or m9ce ! meat 9 a *opp+-tray until x is f9e2 put x into a saucepan ) j en\gh cold wat] to cov] x1 & let x come to ! boil+-po9t sl[ly2 !n simm] x = fifte5 m9utes 7bett] half an h\r if !re is "t74 ,/ra9 x1 take (f ! fat ) a %eet ( pap]1 & season x ) salt4 ,?is is a some:at exp5sive b savory bro?1 & may easily be made on a gas or alcohol /ove4 ,a beef panada may be made by leav+ ! pulp 9 ! bro? & add+ a little roll$ crack]-crumbs or "s bread s(t5$ & squeez$ ?r\gh a /ra9]4 ,,scot* ,,beef ,,bro? ,put into a granite /ew-pan a p9t ( prep>$ beef bro?1--t is1 bro? :i* has be5 /ra9$1 cle>$ ( fat1 & season$4 ,add to x "o tablespoon ( roll$ oats1 or ( ord9>y oatmeal1 & simm] x g5tly until ! oatmeal is s(t & jelly-l4 ,! "t requir$ w be ab\t two h\rs4 ,!n /ra9 x1 & s]ve v hot4 ,?is makes a good di% = an invalid = :om oatmeal has n be5 =bidd54 ,if ! bro? is r$uc$ by ! boil+1 add en\gh wat] to re/ore ! p9t4 ,,*ick5 ,,bro? ,*ick5 bro? %\ld be made ) f[l1 n ) "y *ick52 a good "o weigh+ ?ree p\nds w make ?ree p9ts ( bro?4 ,to ,prep>e4 ,s+e ! *ick5 ) a piece ( blaz+ newspap] to burn (f ! long hairs2 remove all refuse or t :i* is n cle> fle%1 viz41 p9-fea!rs1 oil-bag1 crop1 lungs1 kidneys1 &1 ( c\rse1 ! entrails if ! f[l is n already drawn4 ,if ! pipes 9 ! neck are n all drawn out ) ! crop1 !y may be easily tak5 away :5 ! f[l is cut up4 ,scrub x well 9 cold wat]1 & !n disjo9t & cut x into small pieces2 wa% ea* piece ?or\ghly1 reta9+ ! sk9 if x is cle> & free f p9-fea!rs1 o!rwise remov+ x4 ,put ! *ick5 into cold wat] & simm] x = two h\rs1 !n boil x = two h\rs4 ,f9ally /ra9 x & remove ! fat1 season x ) salt & a bit ( :ite pepp]1 & s]ve v hot 9 pretty *9a cups1 ) or )\t a lun*-crack] or a bit ( dry toa/4 ,) ,h]bs4 ,p>sley1 bay-leaves1 sage1 ?yme1 or a b\quet ( sweet h]bs w give a pleasant flavor to *ick5 bro?4 ,a teaspoon to a p9t is ! "r proportion4 ,) ,gra9s or ,vegetables4 ,rice may be us$ to advantage 9 *ick5 bro?1 & also pe>l-b>ley1 sago1 tapioca1 & bread4 ,^! are among ! be/ additions ( ! k9d t c be made1 = ) !m "o is able to pres]ve ! light color s desirable 9 *ick5 bro?4 ,onion1 cel]y1 & p>sley 9 ! proportion ( "o teaspoon to a p9t are suitable vegetables4 ,cel]y is especially nice4 ,,mutton ,,bro? ,"o p\nd ( mutton f ! neck1 or1 bett]1 ! lo91 "o qu>t ( cold wat]1 & "o teaspoon ( *opp$ onion w be ne$$ = ?is bro?4 ,remove f ! mutton ! t\gh sk91 ! fat1 & all membranes1 & cut ! meat into small pieces2 break ! bone1 & if x be a "p ( ! sp9al column1 take out ! sp9al cord4 ,put ! pieces ( meat1 ! onion1 & ! wat] into a saucepan1 & simm] !m toge!r = ?ree h\rs2 !n /ra9 out ! meat1 dip (f ! fat f ! bro? ) a spoon1 & remove ! rema9+ small p>ticles ) pap]2 season x ) salt & :ite pepp]4 ,s]ve hot 9 a pretty cup1 ) a toa/$ crack]4 ,a little bun* ( m9t1 a b\quet ( h]bs1 a few bay-leaves1 or a spr9kle ( ,cay5ne pepp] or curry-p[d] w v>y ! bro? agreeably4 ,pe>l-b>ley is a p>ticul>ly good addition to make1 or rice may be us$ 9 ! proportion ( "o teaspoon to a p9t4 ,,oy/]-,,tea4 ,no4 #a ,select eight fre% oy/]s1 *op !m f9e 9 a *opp+-tray1 & turn !m into a saucepan ) a cup ( cold wat]2 set ! saucepan on ! fire1 & let ! wat] come sl[ly to ! boil+-po9t1 !n simm] = five m9utes2 /ra9 ! liquid into a b[l1 flavor x ) half a saltspoon ( salt1 & s]ve hot ) or )\t a small piece ( dry toa/1 or a toa/$ cream-crack]4 ,,oy/]-,,tea4 ,no4 #b ,put a doz5 l>ge oy/]s ) _! liquor into a /ew-pan2 simm] = five m9utes4 ,!n /ra9 ! liquor1 leav+ out ! oy/]s1 & add to x "o half cup ( milk2 set x back on ! /ove & heat x j to ! boil+-po9t4 ,flavor ) a spr9kle ( :ite pepp] & half a saltspoon ( salt4 ,or make x accord+ to rule ,no4 #a1 us+ milk in/ead ( wat]4 ,,clam ,,bro? ,six l>ge clams 9 _! %ells & a cup ( wat] w be ne$$ = ?is bro?4 ,wa% ! clams ?or\ghly ) a bru%1 & place !m ) ! wat] 9 a kettle ov] ! fire4 ,! bro? is simply ! juice ( ! clams ) ! wat] boil$ = a m9ute4 ,x does n require season+1 z clam-juice is usually salt en\gh4 ,z soon z ! %ells op51 ! bro? is done4 ,?is bro? & oy/]-tea ,no4 #a are good 9 cases ( nausea1 & w be reta9$ on ! /oma* :5 almo/ ev]y?+ else is reject$4 ,,gruels ,gruels are cook$ mixtures ( gra9 or fl\r1 ) wat]1 or ) wat] & milk4 ,!y are be/ made ) milk z a "p ( ! liquid1 b c>e mu/ be tak5 n to put x into ! gruel until ! gra9 has be5 ?or\ghly cook$ 9 wat]1 & aft] t ! mixture %\ld n be all[$ to boil1 z s high a temp]ature *anges ! flavor & composition ( ! milk1 & r5d]s x a less desirable food ?an if x 7 cook$ at a l[] temp]ature1--= in/ance1 #aij or #bjj ,fahr4 ,! l>ge/ +r$i5t ( gra9s is />*1 :i* is n easily dige/$ unless well cook$2 !re=e ! "t = boil+ gruels %\ld be consci5ti\sly kept by ! clock4 ,%\ld ! wat] evaporate1 re/ore to ! orig9al quantity be=e putt+ 9 ! milk1 :i* %\ld be hot1 ?\gh n boil+4 ,x may1 h[ev]1 come j to ! boil+-po9t )\t any special injury4 ,gruels s]v$ ) a cream- or a banquet-crack] or a squ>e ( toa/$ bread are excell5t = a convalesc5t's lun*4 ,!y may be v>i$ ) flavor+s ( c9namon1 nutmeg1 almond1 or a little grat$ lemon-peel1 & sug>4 ,sug> is m5tion$ ) great hesitancy1 = a sweet gruel is an abom9ation1 & yet a gruel ) a v little sug> has a pleasant] flavor ?an "o )\t any4 ,lack+ color1 gruels may be made attractive by s]v+ !m 9 da9ty-hu$ *9a4 ,gruels %\ld be drunk sl[ly1 t ! />*1 :i* is p>tially dige/$ by ! action ( saliva1 may be ?or\ghly mix$ ) x be=e x is swall[$4 ,,b>ley ,,gruel #a ,tablespoon ( ,rob9son's b>ley-fl\r4 #a ,cup ( boil+ wat]4 #a ,saltspoon ( salt4 #a ,scant teaspoon ( sug>4 #a ,cup ( milk4 ,mix ! fl\r1 salt1 & sug> toge!r ) a little cold wat]1 p\r on ! boil+ wat]1 & boil t5 m9utes2 !n add ! milk1 br+ j to ! boil+-po9t1 /ra91 & s]ve v hot4 ,?is gruel may be made )\t ! milk1 b ) a p9t in/ead ( a cup ( wat]4 ,b>ley is a nutriti\s gra91 ri* 9 phosphates & prote94 ,,arr[root ,,gruel #a ,tablespoon ( arr[root4 #a ,saltspoon ( salt4 #a ,scant teaspoon ( sug>4 #a ,cup ( hot wat]4 #a ,cup ( milk4 ,wet ! arr[root ) ! sug> & salt 9 two tablespoons ( cold wat]1 !n p\r on ! hot wat]1 /irr+ con/antly4 ,boil x = tw5ty m9utes1 !n add ! milk & br+ j to ! boil+-po9t4 ,/ra9 x1 & imm$iately s]ve4 ,arr[root is almo/ pure />*4 ,its gra9s bur/ at #adj ,fahr42 !re=e1 if boil+ wat] be p\r$ ^u x1 x w =m into lumps :i* w h to be /ra9$ out1 & ?us a "p ( ! mat]ial w be lo/2 h5ce ! necessity ( wett+ x 9 cold wat] to r$uce ! temp]ature s t x may be /irr$ smoo? be=e ! lumps =m4 ,milk is *ang$ by long boil+1 & loses "s ( its agreeable ta/e2 x is bett]1 !re=e1 n to put ! milk into ! gruel until aft] ! fl\r has be5 ?or\ghly cook$ 9 ! wat]1 ?us pres]v+ its natural flavor4 ,arr[root gruel may be flavor$ ) c9namon by boil+ a half squ>e in* ( c9namon b>k 9 ! wat] ) :i* ! gruel is made4 ,nutmeg1 lemon juice or peel1 & %]ry w9e may also be us$2 b ! %]ry %\ld be avoid$ unless ! gruel is to be s]v$ cold4 ,,oatmeal ,,gruel ,,f ,,p\nd$ ,,gra9 ,p\nd 9 a mort> or roll on a bread-bo>d "o cup ( oatmeal until x is fl\ry4 ,put x into a b[l1 & fill ! b[l ) cold wat]2 /ir well & let x settle = a few seconds2 !n p\r (f ! milky-look+ wat] into a saucepan1 fill aga91 mix & p\r (f ! wat]1 & s cont9ue until ! wat] no long] appe>s :ite1 be+ c>eful at ea* p\r+ n to all[ ! br[n cortex ( ! gra9 or any ( ! co>se portions to get out ( ! b[l2 !n boil ! wat] = half an h\r4 ,= e p9t put 9 a saltspoon ( salt & half a cup ( sweet cream1 or1 if t is n at h&1 ! same quantity ( milk4 ,beef bro? or w9e may be us$ in/ead ( cream4 ,?is is ! be/ way to make oatmeal gruel1 = by ?is me?od ! co>se & irritat+ hulls are exclud$1 :ile ! good flavor & nutriti\s prop]ties are pres]v$4 ,,oatmeal ,,gruel 7,pla97 #b ,tablespoons ( oatmeal 7roll$ oats74 #a ,saltspoon ( salt4 #a ,scant teaspoon ( sug>4 #a ,cupful ( boil+ wat]4 #a ,cup ( milk4 ,mix ! oatmeal1 salt1 & sug> toge!r1 & p\r on ! boil+ wat]4 ,cook x 9 a saucepan = ?irty m9utes1 or 9 a d\ble boil] two h\rs2 !n /ra9 x ?r\gh a f9e wire /ra9] to remove ! hulls1 put x aga9 on ! /ove1 add ! milk1 & all[ x to heat j to ! boil+-po9t4 ,s]ve x hot4 ,good oatmeal gruel may be made f cold porridge1 by add+ wat]1 milk1 & a little sug> & /ra9+ x1 or x may be s]v$ un/ra9$4 ,_m l x s1 & x makes an excell5t lun*4 ,,fl\r ,,gruel #a ,tablespoon ( fl\r4 #a ,saltspoon ( salt4 #a ,teaspoon ( sug>4 #a ,cup ( boil+ wat]4 #a ,cup ( milk4 ,squ>e in* ( c9namon4 ,mix ! fl\r1 salt1 & sug>1 z = o!r gruels1 into a pa/e ) a little cold wat]2 add ! piece ( c9namon & ! hot wat]2 boil x = tw5ty m9utes1 sl[ly1 s t x may n /ick to ! bottom ( ! pan & burn2 !n put 9 ! milk & br+ to ! boil+-po9t4 ,/ra9 x1 & s]ve x v hot4 ,if ! gruel is int5d$ = a pati5t ) fev]1 a little lemon-juice is good 9 place ( ! c9namon4 ,o!r flavors may also be us$1 su* z nutmeg1 almond1 & vanilla4 ,,crack] ,,gruel #b ,tablespoons ( crack]-crumbs4 #a ,scant saltspoon ( salt4 #a ,scant teaspoon ( sug>4 #a ,cup ( boil+ wat]4 #a ,cup ( milk4 ,to make ! crack]-crumbs1 roll "s crack]s on a bo>d until !y are f9e4 ,b5t's wat]-crack]s are good1 cream-crack]s bett]2 mix ! salt & sug> ) ! crumbs1 p\r on ! boil+ wat]1 put 9 ! milk1 & simm] x = two m9utes4 ,! gruel does n ne$ long cook+1 = ! crack]-crumbs are already ?or\ghly cook$4 ,d n /ra9 x4 ,,f>9a ,,gruel ,f>9a is a gra9 :i* is c>efully prep>$ f ! nitrog5\s "p ( select$ :eat1 & is !re=e a bett] nutri5t ?an rice-fl\r or arr[root4 #a ,tablespoon ( ,heck]'s f>9a4 #a ,saltspoon ( salt4 #a ,teaspoon ( sug>4 #a ,cup ( boil+ wat]4 #a ,cup ( milk4 ,mix ! gra91 salt1 & sug>2 p\r on ! boil+ wat]1 & cook t5 m9utes2 !n put 9 ! milk1 boil = a m9ute1 & x is ready to s]ve4 ,f>9a1 be+ p>tially prep>$1 does n ne$ long cook+4 ,,imp]ial ,,granum ,imp]ial ,granum is a da9ty1 highly nutriti\s prep>ation ( :eat1 v useful = invalids & *ildr54 #a ,tablespoon ( ,granum4 #a ,saltspoon ( salt4 #a ,teaspoon ( sug>4 #a ,cup ( boil+ wat]4 #a ,cup ( milk4 ,mix ! meal1 salt1 & sug> 9 a saucepan1 p\r on ! boil+ wat]1 & cook t5 m9utes2 !n add ! milk1 & let x aga9 rea* ! boil+-po9t1 :5 x is ready to s]ve4 ,mu% & porridge may also be made f ?is gra9 = ! use ( *ildr51 = :om x is an excell5t food1 be+ simil> to f>9a1 b m delicate & easi] ( dige/ion4 ,imp]ial ,granum may be obta9$ at any ph>macy4 ,,racah\t ,,des ,,arabes #a ,tablespoon ( ,racah\t4 #a ,saltspoon ( salt4 #a ,cup ( hot wat]4 #a ,cup ( milk4 ,put ! ,racah\t & salt into a saucepan1 mix x into a pa/e ) a little cold wat]1 & !n p\r on ! hot wat]2 simm] = t5 m9utes4 ,h ! milk scald+ hot 9 ano!r pan1 & :5 ! gruel has cook$ ! full "t p\r x 94 ,/ra9 & s]ve4 ,racah\t is a comp\nd consi/+ pr9cipally ( sug>1 arr[root1 rice-fl\r1 & ,fr5* *ocolate4 ,x makes a mo/ appetiz+ gruel1 & is q nutriti\s4 ,racah\t des ,arabes is import$ l>gely f ,france4 ,x may be obta9$ at any fir/-class groc]y /ore4 ,,indian-,,meal ,,gruel #b ,tablespoons ( corn-meal4 #a ,tablespoon ( fl\r4 #a ,teaspoon ( salt4 #a ,teaspoon ( sug>4 #a ,qu>t ( boil+ wat]4 #a ,cup ( milk4 ,mix ! corn-meal1 fl\r1 salt1 & sug> into a ?9 pa/e ) cold wat]1 & p\r into x ! boil+ wat]4 ,cook x 9 a d\ble boil] = ?ree h\rs4 ,no less "t ?an t w cook ! corn-meal ?or\ghly4 ,!n add ! milk1 & x is ready to s]ve4 ,use ! f9e granulat$ meal :i* comes 9 pa/e-bo>d packages1 prep>$ = ! table1 & may be b\ght ( almo/ any groc]4 ,,mu% ,,& ,,porridge ,mu% is meal or gra9 cook$ 9 wat] to ! consi/5cy ( r ?9 pudd+4 ,porridge is l mu%1 only ?9n]4 ,! mo/ important po9t connect$ ) ! prep>ation ( ^! is ?or\ghness 9 ! cook+4 ,made z !y g5]ally are ( co>sely gr\nd or ( roll$ gra9s1 !y ne$ long boil+ to s(t5 ! cellulose & to cook ! />* prop]ly4 ,oatmeal4 ,oatmeal %\ld be cook$ = at lea/ ?ree h\rs 9 a d\ble boil]4 ,x is at its be/ prep>$ ! day be=e x is ne$$1 & !n reheat$ z x is want$4 ,if x is done 9 ?is way1 ! flavor is f9e1 & !re is no dang] t ! gra9s w be h>d4 ,:5 tak5 f ! kettle1 ! oatmeal %\ld be ( ! consi/5cy to p\r1 & on cool+ x ought to =m into a t5d]1 jelly-l pudd+4 ,sometimes oatmeal is cook$ s t ! gra9s are :ole & sep>ate1 b x is n easily dige/$ s1 & lacks ! delici\s flavor :i* long cook+ gives4 ,oatmeal = ^? = :om !re is no objection to its use is a valuable nutri5t1 furni%+ m = ! money ?an almo/ any o!r food4#ca ,indian ,meal4 ,indian meal also requires _m h\rs' cook+4 ,ev5 if x be 9 a s+le vessel & actually boil$1 n less ?an an h\r & a half ( exposure to heat is safe4 ,f>9a4 ,f>9a hav+ be5 already subject$ to a high degree ( heat 9 its prep>ation1 is !reby p>tially cook$1 & does n require z long a "t z ! raw gra9s4 ,mu%es & porridges made f oatmeal1 crack$ :eat1 or any gra9 on :i* ! t\gh outside cov]+ rema9s1 are to be avoid$ 9 all cases ( irritation or disease ( ! alim5t>y canal1 p>ticul>ly 9 diseases ( ! inte/9es1 = ! h>d hulls are v irritat+ to ! delicate l9+ membranes4 ,"y *ildr5 h exce$+ly delicate dige/ive p[]s1 & are (t5 made ill by co>se1 />*y food4 ,= !m x is always safe/ to use ! prep>$ gra9s1 su* z f>9a1 granula1 & ,imp]ial ,granum4 ,all ( ! gra9s giv5 9 ^! recipes may be made into porridges by foll[+ ! rules giv5 = mu%es1 except t a l>g] proportion ( wat] %\ld be us$4 ,porridges are l mu%es1 only ?9n]4 ,,oatmeal ,,mu% ,cup ( roll$ oats1 or cup ( granulat$ oatmeal4 ,teaspoon ( salt4 #a ,p9t ( boil+ wat]4 ,pick ov] ! oatmeal1 & put x into a d\ble boil] ) ! salt4 ,p\r on ! boil+ wat]1 place ! upp] vessel ( ! boil] on ! /ove1 & boil two m9utes4 ,?is effectually />ts ! cook+4 ,!n put ! upp] vessel into ! l[]1 & cook = five h\rs4 ,! wat] 9 ! "u boil] %\ld boil dur+ ?is "t1 & w occasionally ne$ repl5i%+4 ,s]ve ! mu% /eam+ hot ) sug> & cream1 & bak$ apples1 apple sauce1 or t>t jelly if "o is fond ( some?+ acid4 ,if roll$ oats be us$1 ?ree h\rs are suffici5t to cook x1 b bo? k9ds are be/ cook$ ! day be=e !y are ne$$1 z long cook+ improves r ?an injures ! gra94 ,,f>9a ,f>9a be+ a prep>$ gra9 & free f hulls & wa/e1 s l>ge a proportion w n be requir$ to make a mu% z ( ! raw gra9s4 #c ,tablespoons ( f>9a4 ,saltspoon ( salt4 #a ,p9t ( boil+ wat]4 ,cook ! mixture 9 a saucepan = tw5ty m9utes aft] x actually boils1 or 9 a d\ble boil] = "o h\r4 ,?is is a delici\s food = *ildr51 s]v$ ) cream1 or milk1 & sug>4 ,,:eat ,,g]m ,:eat g]m is a delicate & nutriti\s prep>ation ( :eat4 ,x is made s t by boil+ = a %ort "t x is ready = ! table1 & makes a delici\s breakfa/ di%4 ,cup ( g]m4 ,teaspoonful ( salt4 #a ,cups ( boil+ wat]4 ,boil 9 a saucepan )\t a cov] = half an h\r1 or cook 9 a d\ble boil] twice z long4 ,! directions on ! packages give a %ort] "t1 b x is extremely d\btful :e!r ?is gra9 c be :olesome ) ! few m9utes' cook+ usually advis$4 ,,imp]ial ,,granum ,imp]ial ,granum1 cook$ accord+ to ! above rule1 is always a :olesome & safe di% = *ildr52 or x may be made into a v ?9 gruel1 & us$ z a dr9k in/ead ( wat]4 ,,granula ,granula is a breakfa/ gra9 :i* has be5 p>tially prep>$ by dry heat1 & is almo/ cook$ en\gh to use4 ,x is sometimes recomm5d$ t x be prep>$ by simply boil+ a m9ute 9 milk4 ,x is1 h[ev]1 bo? s(t5$ & improv$ 9 flavor by boil+ f t5 to fifte5 m9utes 9 "o & "o half times its bulk ( wat]1 ) salt 9 ! proportion ( a teaspoon to a cup ( gra94 ,,crack$ ,,or ,,roll$ ,,:eat #a ,cup ( crack$ :eat4 #a ,teaspoon ( salt4 #c ,cups ( wat]4 ,pick ov] ! :eat1 to remove any =eign sub/ance t may be 9 x4 ,put x ) ! salt & ! wat] 7boil+7 into a d\ble boil]1 & cook = two h\rs4 ,s]ve ) cream & sug>1 ei!r hot or cold4 ,if x is desirable to h x cold1 x may be mold$ 9 cups or small r\nd jelly-molds4 ,,indian-,,meal ,,mu% #a ,cup ( corn-meal4 #a ,teaspoon ( salt4 #a ,qu>t ( boil+ wat]4 ,no4 #a4 ,make ! corn-meal & salt into a pa/e ) a little cold wat]1 !n p\r 9 ! boil+ wat] & cook x 9 a d\ble boil] = five h\rs4 ,no4 #b4 ,put ! salt into ! wat]1 & :5 ! wat] rea*es ! boil+-po9t /ir 9 ! dry meal by tak+ a h&ful & spr9kl+ x sl[ly ?r\gh ! f+]s4 ,use a wood5 spoon = /irr+4 ,boil an h\r & a half4 ,or1 wet ! meal 9 a little cold wat]1 & p\r ov] x ! boil+ wat]4 ,! mo/ important po9t is ?or\ghness 9 ! cook+1 :i* %\ld be done c>efully s t ! pudd+ may n burn on ! bottom ( ! di%4 ,if ! temp]ature be regulat$ s t x j simm]s1 !re w be little dang] ( ?is4 ,s]ve ) maple syrup1 or ) cream4 ,,hom9y ,,mu% #a ,cup ( hom9y4 #a ,teaspoon ( salt4 #a ,qu>ts ( wat]4 ,put all toge!r 9 a d\ble boil]1 & cook = ?ree h\rs4 ,add m wat] if ! mu% seems /iff & ?ick2 all prep>ations ( corn absorb a great deal 9 cook+1 & hom9y usually ne$s a little m ?an f\r times its bulk4 ,hom9y is exce$+ly indige/ible unless well cook$1 b sweet & nutriti\s :5 subject$ to a high temp]ature = a long "t4 ,,dr9ks ,,egg-,,nog ,break into a b[l "o egg1 add to x a saltspoon ( salt & two teaspoons ( sug>2 beat x until x is light b n foamy2 !n add "o cup ( slightly w>m milk--t is1 milk f :i* ! *ill has be5 tak5 7= x is n well to use t :i* is ice-cold7--& "o or two tablespoons ( ,fr5* br&y2 mix & /ra9 x into a tall sl5d] glass1 & s]ve at once4 ,egg-nog %\ld n be all[$ to /& aft] x is made1 = bo? ! egg & ! milk lose "s ( _! fre%ness by exposure to ! air4 ,,milk-,,pun* #a ,cup ( milk4 #b ,tablespoons ( br&y4 #a ,teaspoon ( sug>4 ,a little grat$ nutmeg4 ,sweet5 ! milk ) ! sug>1 /ir into x ! br&y1 & mix ?or\ghly by p\r+ f "o glass to ano!r4 ,!n grate a bit ( nutmeg ov] ! top4 ,milk-pun* is conv5i5tly made ) two t9 cups2 ! m\? ( "o %\ld be small] ?an ! m\? ( ! o!r1 s t ! "o w fit into ! o!r4 ,9 ^! ! milk %\ld be %ak5 back & =? until a fro? is =m$4 ,?is does n add mat]ially to ! ta/e1 b r to ! appe>ance1 & ?or\ghly mixes 9 ! sug> & br&y4 ,,w9e ,,:ey ,w>m "o cup ( milk to a little m ?an blood-heat1 or #ajj ,fahr41 !n p\r into x "o half cup ( %]ry w9e4 ,! acid & alcohol ( ! w9e w 9 a few m9utes coagulate ! album51 :i* may be sep>at$ f ! :ey by /ra9+4 ,d n squeeze ! curd ?r\gh ! /ra9]1 b let ! liquid drip until x is all out4 ,if x is necess>y to make ! :ey quickly1 heat ! milk to ! boil+-po9t be=e add+ ! w9e4 ,,w9e ,,:ey ,,) ,,r5net 7,,sweet ,,:ey7 #a ,p9t ( milk heat$ to #ajj ,fahr4 #a ,teaspoon ( prep>$ r5net4 #b ,tablespoons ( w9e4 ,/ir ! r5net & w9e into ! milk quickly1 s t ! w9e may n curdle ! milk 9 blot*es4 ,let x /& 9 a w>m place 7on ! /ove-he>?1 = in/ance7 = half an h\r1 & !n sep>ate ! curd f ! :ey by /ra9+4 ,?is :ey is excell5t = *ildr5 ) delicate dige/ion :o ne$ a little /imulant4 ,x is v good also z a dr9k = invalids at any "t4 ,:ey is ! wat] ( milk ) ! sug> & v>i\s salts ( ! milk 9 solution 9 x4 ,! sug> furni%es "s nutrim5t1 & ! salts supply "s ( ! m9]al matt] ne$$ 9 ! body4 ,:ey may also be made ) v9eg> or lemon-juice4 ,^! acids w act m quickly :5 ! milk is w>m$ be=e !y are add$4 ,,lemonade #a ,lemon4 #a ,tablespoons ( sug>4 #a ,cup ( boil+ wat]4 ,wa% & wipe a lemon1 cut a v ?9 slice f ! middle1 & squeeze ! re/ into a b[l2 !n put 9 ! sug>1 p\r on ! boil+ wat]1 & /ra9 x4 ,:5 x has become cold1 s]ve x 9 a tumbl] ) ! slice ( lemon float+ on ! top4 ,lemonade has a bett] flavor :5 made ) boil+ wat]1 ?\gh x may be made ) cold wat]4 ,a few /rawb]ries or raspb]ries may be put 91 in/ead ( ! slice ( lemon2 or x may be color$ p9k ) a little grape-jelly or c>m9e1 & s]v$ ) a /raw4 ,,milk ,,lemonade #a ,tablespoon ( sug>4 #a ,cup ( boil+ wat]4 ,cup ( lemon-juice4 ,cup ( %]ry4 #a ,cups ( cold milk4 ,p\r ! boil+ wat] ov] ! sug>1 & !n put 9 ! lemon-juice & %]ry4 ,/ir x until ! sug> dissolves1 add ! cold milk1 & /ir aga9 until ! milk curdles1 !n /ra9 ?r\gh a jelly-bag or napk94 ,?is is a cool & refre%+ dr9k1 especially = *ildr54 ,,br&y-,,milk ,,) ,,egg ,heat "s milk 9 a granite saucepan = half an h\r to /]ilize x1 b d n let x boil2 !n p\r x into a pit*]1 & set x aside to cool4 ,:5 ! milk is cold1 beat "o egg ) "o tablespoon ( sug> until ! sug> is well mix$2 add to x two tablespoons ( br&y & a cup ( ! cold milk4 ,/ra9 x into a tall sl5d] glass1 & s]ve at once4 ,heat+ ! milk r5d]s x p]fectly :olesome & mu* saf] = an invalid ?an raw milk1 & also improves ! flavor ( ! dr9k4 ,,%]ry ,,& ,,egg ,break an egg into a b[l1 & put 9 a teaspoon ( sug>2 beat ! two toge!r until ! sug> is ?or\ghly mix$ ) ! egg1 b n en\gh to make ! egg fro?2 to ?is add two tablespoons ( %]ry w9e1 & a f\r? ( a cup ( cold wat]1 mix+ !m ?or\ghly4 ,/ra9 all into a tumbl]1 & s]ve imm$iately4 ,,/]iliz$ ,,milk ,! *ange :i* takes place 9 milk kn[n z s\r+ is caus$ by ! gr[? ( micro-organisms 9 x1 :i* are kill$ by heat2 !re=e1 to prev5t s\r+1 milk mu/ be subject$ to a temp]ature suffici5tly high to insure _! de/ruction4 ,"s micro-organisms are kill$ at #acf ,fahr41 b ?is temp]ature _c be said to de/roy1 or to inhibit ! gr[? ( all bact]ia commonly f\nd 9 milk4 ,we mu/ endeavor !n to use su* a degree ( heat z %all accompli% ?is )\t s]i\sly injur+ ! natural prop]ties & flavors ( ! liquid4 ,au?orities v>y on ?is po9t1 "s putt+ ! temp]ature z high z #bab ,fahr41 & o!rs z l[ z #afg ,fahr4 ,! au?or has f\nd1 9 an exp]i5ce ( two ye>s 9 /]iliz+ milk e day1 t #aij ,fahr4 is1 "u ord9>y circum/ances1 a safe & easily practicable temp]ature to employ4 ,) ?is degree ( heat ! flavor ( ! milk is excell5t4 ,! process is z foll[s3 ,! milk is put into clean glass flasks or bottles ) small m\?s :i* are /opp]$ ) plugs ( cotton batt+1 or1 z x is sometimes call$1 cotton-wool4 ,^! are plac$ 9 a wire basket1 & ! basket imm]s$ 9 a kettle ( w>m wat]1 ! temp]ature ( :i* is n all[$ to exce$ #aij ,fahr4 ,z soon z ! heat is at or ne> t po9t ! "t is m>k$1 & ! milk is kept at t temp]ature = "o h\r4 ,!n ! bottles are remov$1 cool$ quickly1 & plac$ 9 ! refrig]ator4 ,if x is desirable to keep ! milk an indef9ite "t1 ! process %\ld be repeat$ ! second day1 & aga9 ! ?ird day1 a ?ird /]ilization be+ necess>y to insure success1 s9ce spores ( organisms may escape ! fir/ & ev5 ! second heat+4 ,= all ord9>y h\sehold purposes1 h[ev]1 & z a safe food = ! sick1 heat+ once is all t is necess>y4 ,milk ?us treat$ w keep 9 ! temp]ature ( an ord9>y room1 ev5 9 w>m wea!r1 f tw5ty to ?irty h\rs4 ,by us+ ! small-m\!d flasks v little scum is =m$1 & ?us ! valuable album9\s portion is pres]v$ 9 ! milk4 ,also1 a small quantity at a "t may be us$ )\t di/urb+ ! re/4 ,to ,/]ilize = ,family ,use4 ,milk may also be pres]v$ by op5 /]ilization 9 a saucepan or kettle by ! foll[+ simple process3 ,heat ! milk until a scum =ms ov] x2 keep x at1 or ne>1 ! temp]ature x !n has = "o h\r1 !n p\r x into a ?or\ghly wa%$ & scald$ pit*]1 cool x1 & put x into a refrig]ator or "s cool place4 ,x w rema9 sweet = tw5ty-f\r h\rs1 &1 unless ! wea!r be v w>m1 x w be good at ! end ( ?irty-six h\rs4 ,%\ld x s\r be=e ! end ( tw5ty-f\r h\rs1 x indicates t ! temp]ature 0 too l[1 or ! "t ( exposure to ! heat too %ort4 ,a *emi/'s !rmomet] co/s b little1 & w be f\nd v useful = te/+ milk4 ,x %\ld be borne 9 m9d1 9 ?is connection1 t milk is n r5d]$ absolutely /]ile1--t is1 free f all possible organisms & spores :i* may occur 9 x1--except at a temp]ature ( at lea/ #bab ,fahr41 or ev5 high]4 ,/]iliz$ milk dilut$ ) wat] is a nutriti\s & :olesome dr9k = ! sick4 ,( c\rse ! wat] ) :i* x is dilut$ %\ld be boil$4#cb ,9 hospital practice nurses h told me t pati5ts suff]+ f sleeplessness w (t5 fall into quiet slumb] aft] dr9k+ hot milk1 & t n infrequ5tly ! ord]$ hypod]mic ( morph9e is n ne$$ :5 hot milk is us$4 ,,milk ,,& ,,seltz] ,mix equal quantities ( /]iliz$ milk & seltz]-wat]4 ,dr9k imm$iately4 ,,milk ,,& ,,soda-,,wat] ,into a glass half full ( fre% milk put an equal quantity ( soda-wat]4 ,use at once4 ,?is is an agreeable way to take milk1 & is a nutriti\s & refre%+ dr9k4 ,,toa/-,,wat] ,cut ?ree slices ( bread ea* a ?ird ( an in* ?ick1 & toa/ !m sl[ly until v br[n & dry ?r\gh\t2 break !m into small pieces1 put !m into a b[l ) a p9t ( cold wat]1 & set aside to soak = an h\r2 at ! end ( t "t turn x into a /ra9] or napk91 & squeeze out ! liquid ) ! back ( a spoon4 ,to ! wat] ?us obta9$ add a little cream & sug>1 & s]ve x cold 9 a tumbl]4 ,x may also be s]v$ )\t ! cream4 ,,b>ley-,,wat] #a ,tablespoon ( b>ley fl\r4 #a ,teaspoon ( sug>4 #a ,teaspoon ( lemon-juice4 #a ,qu>t ( wat]4 ,boil ! fl\r1 wat]1 & sug> toge!r fifte5 m9utes1 !n add ! lemon-juice1 & /ra94 ,tam>9ds may be us$ in/ead ( lemon-juice = flavor--two or ?ree boil$ ) ! wat]4 ,b>ley-wat] may also be made by boil+ two tablespoons ( b>ley 7! gra97 9 a qu>t ( wat] = "o h\r4 ,,rice-,,wat] ,pick ov] & wa% two tablespoons ( rice2 put x into a granite saucepan ) a qu>t ( boil+ wat]2 simm] x = two h\rs1 :5 ! rice %\ld be s(t5$ & p>tially dissolv$2 !n /ra9 ! liquid ?r\gh a f9e wire /ra9] into a b[l or pit*]1 add to x a saltspoon ( salt1 & s]ve x ei!r w>m or cold4 ,if a pati5t may take or ne$s /imulants1 two tablespoons ( %]ry or ( port w9e is an agreeable addition1 especially if ! dr9k be tak5 cold4 ,,fruit-,,soda4 ,no4 #a ,f ,/rawb]ries4 ,remove ! /ems f "o qu>t ( /rawb]ries1 & pick !m ov] c>efully4 ,wa% !m "u a /ream ( wat] 9 a col&]1 g5tly1 s t !y may n be cru%$2 !n put !m into a d\ble boil] ) half _! bulk ( sug>1 & heat = an h\r or m until ! b]ries are s(t4 ,:5 ?is is accompli%$1 turn !m into a jelly-bag & dra9 until ! juice has completely ooz$ out1 :i* w require two or m h\rs4 ,d n squeeze !m4 ,!n put ! juice into a saucepan &1 return+ to ! fire1 heat x to a temp]ature ( #bjj ,fahr41 & keep x at t temp]ature = "o h\r4 ,if a !rmomet] is n at h&1 heat ! juice until x /eams a little1 b d n let x boil1 = ! flavor is n ne>ly s delicate ) ! high temp]ature4 ,!n x may be cann$ or bottl$ = future use4 ,if ! bottle be scald$ & c>efully seal$ z 9 pres]v+ fruits1 ! juice w keep indef9itely4 ,! l5g? ( "t t x rema9s at #bjj is important1 z x is a process ( /]ilization :i* takes place1 & ! temp]ature mu/ be ma9ta9$ = a giv5 "t or ! desir$ result w n be accompli%$4 ,! condition ( ! bottle also mu/ be c>efully consid]$1 z ! ?or\gh clean+ & scald+ is = ! purpose ( r5d]+ x /]ile4 ,?is is mo/ easily & ?or\ghly done by fill+ ! bottle ) hot wat] & plac+ x 9 a kettle ( boil+ wat] = half an h\r4 ,to ,use4 ,dilute ! juice ) cool wat] 7n ic$ wat]7 or soda-wat] 9 ! proportion ( "o half juice to "o half wat]4 ,f ,oranges4 ,! oranges %\ld be peel$ & ! se$s remov$1 & !n treat$ 9 ! same way z ! /rawb]ries 9 ! prec$+ rule1 except t to e qu>t ( fruit ! juice ( two lemons %\ld be add$4 ,f ,raspb]ries4 ,employ ! same me?od z = /rawb]ries4 ,f ,currants4 ,! same z = /rawb]ries1 except t ?ree f\r?s ( ! bulk ( ! fruit ( sug> %\ld be us$ in/ead ( "o half4 ,) ,o!r ,fruits4 ,o!r fruits1 su* z apricots1 pea*es1 cranb]ries1 apples1 etc41 may be us$ = syrups1 v>y+ ! wat] & sug> accord+ to ! k9d ( fruit us$4 ,apples1 apricots1 & pea*es w require half _! bulk ( wat]4 ,,fruit-,,soda4 ,no4 #b ,spr9kle two cups ( sug> ov] "o box ( ripe /rawb]ries1 :i*1 ( c\rse1 h be5 hull$ & wa%$1 & set !m away = ?ree h\rs1 or until ! juice has ooz$ out ( ! fruit & made a ?ick syrup ) ! sug>4 ,/ra9 ! juice1 bottle x1 & put x 9 a cool place4 ,x w keep = ?ree days4 ,to ,use4 ,p\r "o ?ird ( a cup into a tumbl]1 add two tablespoons ( cream1 & fill ! tumbl] ) soda-wat] f a siphon4 ,?is makes a delici\s & cool+ dr9k4 ,oranges1 raspb]ries1 currants1 or any o!r juicy fruit may be us$ = syrup1 :i* is v palatable :5 made f fre% uncook$ fruits4 ,^! syrups are useful n only = dr9ks1 b = flavor+ ice-creams & pudd+ sauces4 ,,c(fee ,,syrup ,make "s /rong c(fee ) two tablespoons ( ! gr\nd b]ry 7,mo*a & ,java mix$71 a little :ite ( egg1 & "o cup ( boil+ wat]4 ,simm] toge!r "o cup ( sug> & "o ?ird ( a cup ( wat] = five m9utes1 !n add to x "o half ( a cup ( ! c(fee4 ,/ra9 & bottle x = use4 ,?is is delici\s ) soda-wat] & cream4 ,,vanilla ,,syrup ,make a sug> syrup by boil+ toge!r "o cup ( sug> & "o half ( a cup ( wat] = five m9utes4 ,add to x two or ?ree tablespoons ( vanilla extract4 ,x is to be us$1 l c(fee syrup1 ) soda-wat] & sweet cream4 ,,o!r ,,syrups ,a v>iety ( syrups may be made1 besides ^? m5tion$1 by us+ a sug> syrup l t 9 ! above recipe1 & flavor+ x ) c9namon1 lemon1 almond1 rose-wat]1 *ocolate1 etc4 ,all ( ! cook$ syrups w keep indef9itely4 ,,grape ,,juice ,grape juice mix$ ) cold wat] or ) soda-wat] makes a pleasant & invigorat+ dr9k = a sick p]son4 ,! be/ grapes = ! purpose are ! blue v>ieties1 su* z ,isabellas1 ,concords1 or ,black ,hamburgs4 ,to ,make a ,bottle ( ,juice4 ,pick ov] 7& wa% if !y ne$ x7 "o qu>t ( grapes4 ,remove !m f ! /ems1 & put !m into a d\ble boil] ) j en\gh cold wat] to cov] !m4 ,heat !m sl[ly until ! juice oozes out & ! fruit becomes s(t1 :i* w take two or ?ree h\rs4 ,!n turn ! fruit into a jelly-bag made l a long po9t$ pocket1 draw ! /r+ at ! top & hang x to dra94 ,d n squeeze or press ! bag1 & use only ! juice :i* drips out1 :i* w practically be all t ! grapes conta94 ,to ?is add "o f\r? ( ! quantity ( sug>--t is1 if !re is a qu>t ( juice1 put 9 "o cup ( sug>--& heat x until x is q hot1 or to a temp]ature ( #bjj ,fahr41 & keep x at t temp]ature = "o h\r1 b d n let x boil4 ,!n p\r x into ?or\ghly clean$ & scald$ hot bottles1--9 o!r words1 ^? :i* are /]ile4 ,seal ! bottles ) wax1 & set !m away 9 a cool place4 ,to ,use4 ,mix equal quantities ( juice & cold wat]1 & s]ve at once4 ,,flaxse$ ,,tea ,,) ,,lemon #a ,tablespoon ( flaxse$4 #a ,p9t ( wat]4 #a ,tablespoon ( sug>4 ,juice ( "o lemon4 ,boil ! flaxse$ "o h\r 9 ! wat]2 /ra9 x1 & add ! lemon-juice & sug>4 ,! flaxse$ %\ld be exam9$ = little black gra9s :i* (t5 occur 9 x1 & :i* injure ! delicate flavor ( ! dr9k4 ,s]ve ?is tea ei!r cold or w>m4 ,x is excell5t = cr\p1 or = any irritat$ condition ( ! ?roat or lungs4 ,,apple ,,tea ,wa% & wipe a good s\r apple1 cut x into small pieces1 & boil x 9 a cup ( wat] until x is s(t4 ,!n /ra9 ! wat] into a b[l1 add a bit ( sug>1 & s]ve :5 cold4 ,if ! apple is ( good flavor ?is is a pleasant dr9k1 & may be giv5 to fev] pati5ts1 *ildr5 ) measles1 or :5ev] !re is mu* ?ir/4 ,,kumiss #a ,qu>t ( p]fectly fre% milk4 ( a two-c5t cake ( ,fleis*mann's yea/4 #a ,tablespoon ( sug>4 ,dissolve ! yea/ 9 a little wat] & mix x ) ! sug> & milk4 ,put ! mixture into /rong bottles1--be]-bottles are good1--cork !m ) tightly fitt+ /opp]s1 & tie d[n securely ) /\t tw9e4 ,%ake ! bottles = a full m9ute to mix ?or\ghly ! +r$i5ts1 !n place !m on end 9 a refrig]ator1 or "s equally cool place1 to f]m5t sl[ly4 ,at ! end ( ?ree days lay ! bottles on _! sides2 turn !m occasionally4 ,five days w be requir$ to p]fect ! f]m5tation1 & !n kumiss is at its be/4 ,x w keep indef9itely 9 a refrig]ator4 ,to ,make ,sweet ,kumiss4 ,f]m5t ! kumiss mixture = twelve h\rs 9 a temp]ature ( #gj ,fahr41--t is1 ! same degree ( heat t is requir$ = rais+ bread4 ,d n attempt to op5 a bottle ( kumiss )\t a *ampagne-tap1 = ! c>bonic acid g5]at$ 9 ! f]m5t+ liquid has enorm\s expansive =ce1 & w ?r[ ! cont5ts all ov] ! room if ! bottle be op5$ 9 ! ord9>y way4 ,9 an em]g5cy1 h[ev]1 ! cork may be punctur$ ) a /\t ne$le to let ! gas escape4 ,! m\? ( ! bottle may !n be held 9 a l>ge b[l or di% & ! cords cut1 :5 ! kumiss w ru% out1 usually1 h[ev]1 )\t s mu* =ce b t x may ne>ly all be caught4 ,x %\ld look l ?ick1 foamy cream4 ,kumiss is highly recomm5d$ z an article ( sick diet1 be+ especially valuable = _m =ms ( indige/ion & = nausea4 ,(t5 x w be reta9$ 9 ! /oma* :5 almo/ any?+ else w\ld be reject$4 ,x is p>tially pr$ige/$ milk1 conta9+ c>bonic acid & a little alcohol1 bo? ( :i* h a tonic effect4 ,true kumiss is an ,ea/]n product made f m>e's milk1 b 9 ?is c\ntry c['s milk is always employ$4 ,sometimes ! t]m kef] is giv5 to x1 to di/+ui% x f t made f m>e's milk4 ,x may be obta9$ 9 ne>ly all ph>macies1 b a bett] quality c be made at home at slight exp5se4 ,sometimes pati5ts w object to tak+ kumiss1 on acc\nt ( ! odor1 :i* is n pleasant to e "o1 b x leaves a peculi>ly agreeable aft]-ta/e 9 ! m\?1 & "o :o has once tak5 a glass ( x w seldom refuse a second (f]4 ,! kumiss ( comm]ce sold "u ! "n ( ,cream ,k\myss is an excell5t prep>ation4 ,,! ,,cocoa-,,bean ,! cocoa-bean is a product ( ! tropics4 ,x is dri$1 roa/$ l c(fee1 & crack$1 or gr\nd into p[d]1 = use4 ,x is "o ( our be/ foods1 conta9+ 9 good proportions ne>ly all ! elem5ts necess>y to n\ri% ! body4 ,!re are _m prep>ations ( ! bean4 ,! mo/ common1 & ^? usually f\nd 9 our m>kets1 are %ells1 crack$ cocoa1 *ocolate1 & v>i\s =ms ( p[d]4 ,%ells are ! out] husk or cov]+ ( ! bean1 & f !m a delicate dr9k may be made ) long1 sl[ boil+4 ,crack$ cocoa1 or cocoa-nibs z x is sometimes call$1 is made by break+ ! beans into small pieces4 ,*ocolate is prep>$ by gr9d+ ! cocoa-bean into p[d]1 mix+ x ) sug>1 & mold+ x into blocks4 ,!re is "s temptation on ! "p ( manufactur]s to sub/itute =eign fats1 corn-/>*1 & o!r *eap mat]ials = ! natural +r$i5ts ( ! bean 9 ! mak+ ( *ocolate4 ,! p[d]$ =ms ( cocoa g5]ally conta9 a good p]c5tage ( ! bean except ! fat1 :i* is always extract$4 ,all ,dut* br&s are excell5t4 ,weight = weight1 !y co/ m ?an "s o!r k9ds1 b s mu* less is ne$$ to make a cup ( dr9k t !y are really ! lea/ exp5sive4 ,,cocoa ,teaspoon ( any ,dut* cocoa4 #a ,cup ( boil+ wat]4 #a ,cup ( boil+ milk4 #a ,tablespoon ( sug>4 ,put ! cocoa & sug> into a saucepan1 & p\r 9 ! boil+ wat]2 cook = two m9utes1 !n add ! milk1 & let x heat j to ! boil+-po9t4 ,:5 mo/ o!r br&s are us$1 z a g5]al ?+ a l>g] proportion ( p[d] w be necess>y4 ,x is !re=e important to exp]im5t ) ea* until x is f\nd :at am\nt w make a dr9k equal 9 /r5g? to ! above4 ,?is valuable food is (t5 made s /rong t ill p]sons _c dige/ x4 ,,cocoa-,,%ells ,put a tablespoon ( %ells into a p9t ( wat]1 & simm] = two h\rs2 add "o tablespoon ( sug> & a cup ( milk1 !n /ra9 out ! %ells1 & x is ready to s]ve4 ,?is is a mild & delicately flavor$ dr9k1 & may be us$ freely 9 cases ( great ?ir/4 ,,cocoa-,,nibs ,boil "o teaspoon ( crack$ cocoa 9 a p9t ( wat] "o h\r2 !n add a cup ( milk & a tablespoon ( sug>1 let x heat to ! boil+-po9t aga91 /ra9 out ! nibs1 & x is ready to s]ve4 ,x is necess>y to boil crack$ cocoa1 o!rwise y w h a bitt] infusion1 lack+ ! good flavor :i* is extract$ by ! high] degree ( heat4 ,?is is an in/ance 9 :i* a few degrees m or less ( heat make a great diff]5ce 9 ! result4 ,,*ocolate ,put "o ?ird ( a squ>e 7"o ounce7 ( ,bak]'s *ocolate1 ) "o cup ( boil+ wat] & a tablespoon ( sug>1 into a saucepan4 ,set ! saucepan on ! fire1 & /ir = a :ile1 mov+ ! piece ( *ocolate ?r\gh ! wat] occasionally until x is melt$4 ,z soon z x boils add a cup ( milk1 & :5 x aga9 rea*es ! boil+-po9t x w be ready to s]ve4 ,if *ocolate is all[$ to boil = a l5g? ( "t1 sep>ation ( ! fat f ! o!r +r$i5ts takes place1 r5d]+ x indige/ible4 ,*ocolate1 if delicately & c>efully made1 is z nice z cocoa1 mu* m nutriti\s1 on acc\nt ( ! fat :i* x conta9s1 & less exp5sive4 ,,tea ,tea has refre%+ & invigorat+ prop]ties v com=t+ to "o sp5t ) toil4 ,its active pr9ciple is !9e1 a cry/all9e alkaloid f\nd 9 bo? tea & c(fee4 ,!9e & caffe9e 7 once suppos$ to be diff]5t sub/ances1 b h rec5tly be5 f\nd to be id5tical4 ,tea is a valuable article ( diet1 ?\gh n a direct nutri5t4 ,x is class$ ) ! s-call$ accessory foods1 &1 al?\gh n itself nutriti\s1 aids1 by its good flavor & /imulat+ prop]ties1 ! dige/ion ( o!r ?+s4 ,x is a n]ve tonic1 & is q valuable z a curative ag5t = heada*e & "s =ms ( indige/ion4 ,! slight /imulation result+ f its use is unatt5d$ by any aft] ill effects4 ,x is good = soldi]s1 h>d-work+ p1 travel]s1 & o!rs :o are mu* expos$ to ! rigors ( climate4#cc ,,composition ,,( ,,tea ,black4 ,gre54 ,ess5tial oil 4#fj 4#gi ,*lorophyl #a4hd #b4bb ,wax 4#bh ,res9 #c4fd #b4bb ,gum #g4bh #h4ef ,tann9 #ab4hh #ag4hj ,!9e 4#df 4#dc ,extractive matt] #ba4cf #bb4hj ,color+ sub/ances #ai4ai #bc4fj ,album5 #b4hj #c4jj ,fib] #bh4cc #ag4hj ,a%#cd #e4bd #e4ef ,,muld54 ,f ,pr(4 ,mott's ,*>t on ! ,composition1 ,dige/ibility1 & ,nutritive ,value ( ,food4 ,two ( ! mo/ important po9ts sugge/$ by a /udy ( tea are ! few adult]ations & ! great diff]5ce betwe5 diff]5t v>ieties1 comp>+ weight & bulk4 ,"s k9ds ( v *eap tea are adult]at$ ) sage & raspb]ry leaves1 & leaves ( o!r plants dri$ to simulate tea1 & (t5 flavor$ ) ess5ces to give an agreeable ta/e1 b a va/ am\nt ( ! tea :i* is sold is pure4 ,adult]ations ) *emicals are n[ r>e1 on acc\nt ( ! ext5sive cultivation ( tea & ! l>ge quantities sold4 ,teas v>y greatly 9 weight1--t is1 a giv5 bulk ( "o tea weighs v diff]5tly f ! same bulk ( ano!r4 ,?is is especially m>k$ 9 ! comp>ison ( ,oolong & ,gunp[d]4 ,bel[ are giv5 ! weights ( a mod]ate-siz$ caddy-spoon ( ea* ( ^! teas4 ,no4 ( spoons ,,k9ds ,,( ,,tea4 ,gra9s4 to ! p\nd4 ,oolong #ci #agi ,hyson #ff #ajf ,gunp[d] #abc #eg ,f ?is x appe>s t ,gunp[d] tea1 bulk = bulk1 is m ?an ?ree times z heavy z ,oolong2 consequ5tly 9 us+ x only ab\t "o ?ird z mu* %\ld be tak5 = a giv5 am\nt ( wat]4 ,9 mak+ ! infusion teas %\ld be weigh$1 n measur$1 b x is n easily practicable 9 all h\seholds to d s2 h[ev]1 x c always be borne 9 m9d t ! closely roll$ teas1 su* z ,gunp[d]1 ,"y ,hyson1 & ,japan1 %\ld be us$ 9 small] proportion ?an ^? :i* are loosely roll$1 l ,oolong1 ,engli% ,breakfa/1 & o!r black teas4 ,!re is a popul> notion t gre5 teas are dri$ on copp]1 b accord+ to unque/ionable au?orities x is an errone\s "o4 ,gre5 teas are dri$ quickly s t ! natural color ( ! leaves is pres]v$4 ,black teas are dri$ sl[ly = _m h\rs until a sort ( f]m5tation sets 91 :i* causes ! diff]5ce 9 color1 z pick+s f ! same plant may1 9 ! process ( cur+1 become ei!r gre5 or black tea1 accord+ to ! me?od employ$4 ,also1 diff]5t v>ieties ( tea may be made f ! same bran* by diff]5ce ( treatm5t 9 cur+1 ! aromatic flavors1 :i* did n exi/ 9 ! leaves be=e1 be+ produc$ by ! dry+4 ,diff]5t v>ieties or k9ds ( tea are also made f ! same plant by ga!r+ ! leaves at diff]5t ages4 ,black tea %\ld be black1 b n dead black1--r ( a grayi% hue4 ,no r$ leaves %\ld be mix$ ) x4 ,x %\ld be regul> 9 appe>ance1 ea* leaf ) a uni=m twi/1 t is1 9 all except ! brok5 teas4 ,! leaves ( tea are ga!r$ f\r times a ye> by h&1 & ! f9e/ k9d is made f ! t5d] "y buds4 ,"y ,hyson is made f ! e>ly buds ( ,april1 & is not$ = its mild1 delicate flavor4 ,! pr9ciple mo/ to be avoid$ 9 tea is ! tann91 :i* 9 any consid]able quantity is injuri\s to heal?4 ,x dissolves easily :5 tea is ei!r /eep$ = a l5g? ( "t1 or boil$4 ,! important po9t1 !re=e1 is n to make tea m ?an a few m9utes be=e x is to be drunk1 & n to boil x4 ,! pr9cipal k9ds ( tea 9 common use are ,oolong1 ,japan1 ,engli% ,breakfa/1 ,imp]ial1 ,gunp[d]1 & ,"y ,hyson4 ,gunp[d]1 ,japan1 ,"y ,hyson1 & ,imp]ial are gre5 teas2 ! o!rs are black4 ,to ,prep>e ,tea4 #a ,teaspoon ( tea4 #a ,cup ( boil+ wat]4 ,fill a cup ) boil+ wat]1 & let x /& a m9ute1 or until ! cup is heat$ ?r\gh4 ,!n empty x1 put ! teaspoon ( tea into a tea-ball1 place x 9 ! hot cup1 & p\r on ! boil+ wat] sl[ly until x is full1 leav+ ! tea-ball 9 = ?ree m9utes4 ,?is w give y a delici\s & fragrant dr9k4 ,if !re is n a tea-ball at h&1 use a small /ra9]1 hold+ x s t ! tea is "u wat] = ! requir$ "t4 ,! same pr9ciple is to be foll[$ 9 mak+ a pot ( tea1 except t ! "t ( /eep+ %\ld be some:at long]4 ,scald ! pot1 :i* %\ld be ei!r ( silv]1 granite-w>e1 or e>!nw>e1 n t94 ,put into x ! tea1 9 ! proportion ( "o teaspoon to a cup ( wat] 7"o half p9t71 & let x infuse = five m9utes1 b by no means all[ x to boil1 = boil+ dissipates ! aroma1 & extracts ! tann91 :i* is ! injuri\s pr9ciple4 ,s]ve x 9 hot teacups ) loaf-sug> & cold cream or milk4 ,i ?9k x is ,miss ,l9coln :o says3 ,nev] disgrace y\rself by s]v+ t abom9ation1 boil$ lukew>m tea 9 a cold cup4 ,wat] = tea %\ld be fre%1 & s(t wat]--t is1 wat] :i* is free f lime--is to be pref]r$2 by tak+ "o teaspoon ( tea & a cup ( wat] z ! unit1 any am\nt may be made2 = in/ance1 = a pot ( tea = five or six p]sons1 six teaspoons ( tea & a qu>t & a half 7#f cups7 ( wat] w be requir$4 ,! "t ( exposure to ! heat is1 ( c\rse1 n multipli$1 ! same numb] ( m9utes be+ en\gh = a great] or a less] am\nt4 ,9 connection ) ! /udy ( tea1 x is a v int]e/+ fact t mo/ au?orities agree z to ! "t ( /eep+4 ,!re seems to be ! unanim\s op9ion t x %\ld n exce$ fifte5 m9utes4 ,five m9utes is ! usual "t giv5 = ! av]age k9ds ( tea1 b = ! f9e1 pure teas f eight to t5 is a wise rule to foll[4 ,,c(fee ,c(fee is a product ( ! ,ea/1 :]e x has be5 us$ s9ce v anci5t times4 ,x gr[s on trees1 ! fruit 9 clu/]s :i* s+ly look some:at l *]ries1 ea* conta9+ two beans4 ,unroa/$ c(fee-beans are t\gh1 & a dr9k made f !m is bitt]1 acrid1 & v unpleasant4 ,c(fee 0 br\ght to we/]n ,europe 9 ! sev5te5? c5tury1 :]e x seems to h imm$iately become a popul> dr9k4 ,:5 c(fee-h\ses 7 fir/ op5$ 9 ,engl&1 !y 7 oppos$ by ! liquor-deal]s1 :o claim$ t _! trade w\ld be spoil$4 ,its introduction 0 also bitt]ly oppos$ by o!rs1 & ev5 d5\nc$ f ! pulpit4 ,x 0 reg>d$ some:at 9 ! light ( a dang]\s ,ea/]n drug4 ,f we/]n ,europe x 0 br\ght to ,am]ica1 & at ! pres5t "t is ! mo/ ext5sively us$ food bev]age 9 ! _w4 ,! k9ds 9 common use 9 ?is c\ntry are ,java & ,mo*a f ! ,ea/1 & ! ,s\? ,am]ican c(fees ,rio1 ,santos1 & ,m>acaibo4 ,! soil & me?od ( cultivation influ5ce ! quality ( c(fee1 z does also ! age ( ! beans4 ,! long] ! beans are kept 7unbr[n$7 ! f9] ! flavor4 ,c(fee is adult]at$ ) gra9s ( diff]5t k9ds1 *icory1 c>amel1 c>rots & "s o!r roots1 & ) pa/es made to resemble ! c(fee-bean4 ,! use ( *icory is prohibit$ by law1 unless ! mixture be label$ ,mixture ( c(fee & *icory4 ,nev]!less1 its use is common1 & 9 ne>ly all hotels & re/aurants c(fee is flavor$ ) x4 ,! detection ( ! pres5ce ( *icory1 c>amel1 & "s sweet roots1 z turnips1 c>rots1 & p>snips1 is q easy4 ,if a few gra9s ( ! suspect$ sample are plac$ on ! surface ( wat] 9 a glass vessel1 beak]1 or tumbl]1 ea* p>ticle ( *icory1 etc41 w become surr\nd$ by a yell[-br[n cl\d :i* rapidly diffuses ?r\gh ! wat] until ! :ole becomes color$4 ,pure c(fee "u ! same conditions gives no s5sible color until aft] ! lapse ( ab\t fifte5 m9utes4 ,c>amel 7burnt sug>7 ( c\rse colors ! wat] v deeply4 ,d&elion root gives a deep] color ?an c(fee1 b n z deep z *icory4 ,! same is true ( bread rasp+s4 ,beans & pease give mu* less color to ! wat] ?an pure c(fee4 ,!y c be readily detect$ by ! microscope1 z c roa/$ figs & dates or date-/ones4 7,mrs4 ,ri*>ds1 9 ,food ,mat]ials & ,_! ,adult]ations47 ,c(fee is said to owe its refre%+ prop]ties to 7a7 caffe9e1 7b7 a volatile oil develop$ by heat1 n conta9$ 9 ! unroa/$ bean1 & to 7c7 a/r+5t acids4 ,c(fee dim9i%es ! s5sation ( hung]1 exhil>ates & refre%es1 & decreases ! am\nt ( we> & te> ( ! sy/em4 ,its composition1 accord+ to ,pay51 is z foll[s3 ,cellulose #cd4jjj ,wat] #ab4jjj ,fatty matt] #ac4jjj ,glucose1 dextr9e1 & undet]m9$ vegetable acids #ae4ejj ,legum91 case91 etc4 #aj4jjj ,*lorog5ate ( pota% & caffe9e #c to #e4jjj ,nitrog5iz$ /ructure #c4jjj ,caffe9e 4#hjj ,ess5tial oil 4#jja ,aromatic ess5ce 4#jjb ,m9]al sub/ances #f4igj ,x is difficult to det]m9e :e!r c(fee may be class$ z a food1 b t x has value z an adjunct to true nutri5ts !re c be no d\bt4 ,!re is a g5]al agreem5t among physiologi/s t c(fee is invigorat+1 t x aids dige/ion bo? 9 ! sick & ! well1 t x is capable ( allay+ or ret>d+ wa/e & !reby act+ indirectly z a food4 ,b ! mi/ake %\ld n be made t c(fee w replace food4 ,c(fee may be comp>$ 9 its effects on ! sy/em to beef-tea--x is valuable = its flavors r ?an = actual nutriti\s pr9ciples4 ,x is a curi\s fact t c(fee is mo/ frequ5tly made 9 su* a way t its valuable flavors are undevelop$ or de/roy$4 ,c>e mu/ be tak5 t ! roa/+ be n c>ri$ s f> z to *> ! c(fee-beans1 yet f> en\gh to conv]t ! sug> into c>amel1 & to *ange ! nature ( ! volatile oil1 s t ! highe/ po9t ( flavor w be rea*$4 ,?is c be be/ accompli%$ 9 regul> roa/+-h\ses1 :]e ! temp]ature & "t may be accurately measur$4 ,x is be/ to get a supply ( fre% roa/$ c(fee e day1 b :5 ?is is n practicable1 once 9 ?ree days1 or once a week1 w d4 ,al?\gh !oretically ! roa/+ ( c(fee %\ld be a "p ( its prep>ation--t is1 x %\ld be roa/$1 imm$iately gr\nd1 & made into dr9k--practically x is v seldom done4 ,,c(fee4 ,no4 #a ,a favorite mix$ c(fee is made ) two ?irds ,java & "o ?ird ,mo*a4 ,x %\ld be gr\nd j be=e x is ne$$4 ,= a pot ( c(fee use ! proportions ( "o heap$ tablespoon to a cup ( wat]4 ,x is well to calculate ! numb] ( p]sons !re are to be s]v$1 & all[ "o cup 7"o half p9t7 = ea*2 ?is am\nt1 ) ! milk or cream us$1 w make two ord9>y *9a cups ( c(fee4 ,to ! gr\nd c(fee add a little yolk or :ite ( egg1 ) a spoonful ( wat] to dilute x2 mix ?or\ghly until all ! gra9s are coat$ ov] ) album51 !n p\r on ! boil+ wat]1 simm] = five m9utes1 & /eep at a temp]ature j %ort ( simm]+ = t5 m9utes m4 ,! c(fee is !n done4 ,x %\ld be s]v$ at once ) loaf-sug>1 & ei!r hot or cold cream1 or hot milk4 ,! c(fee %\ld be p]fectly cle> & ( f9e color & flavor4 ,!re are _m me?ods ( mak+ c(fee1 b ! above1 ev]y?+ consid]$1 seems ! mo/ desirable = family use4 ,"o egg is en\gh to cle> ?ree qu>ts ( c(fee1 & bo? yolk & :ite are ( equal value = ! purpose4 ,,c(fee4 ,no4 #b ,= e cup ( wat] use a heap$ tablespoon ( c(fee2 soak ! c(fee ov]night or = sev]al h\rs 9 cold wat]1 !n br+ x to ! boil+-po9t1 & let x simm] = a few m9utes j be=e us+4 ,?is is said to be ! mo/ economical me?od ( mak+1 z m is obta9$ f ! c(fee by ?is treatm5t4 ,! flavor is c]ta9ly f9e4 ,long boil+ dissipates ! delici\s aromatic oils1 & z probably ^! are ! mo/ valuable prop]ties ( ! c(fee1 ! necessity ( pres]v+ !m is easily se54 ,c>e %\ld be tak5 n to boil c(fee = m ?an f ?ree to five m9utes1 & simm] r ?an boil1 s z to pres]ve z mu* z possible ! f9e flavors :i* are s quickly dissipat$ by boil+2 yet ! high temp]ature seems to be necess>y to extract ! desirable prop]ties ( ! bean4 ,"o mu/ !re=e ev] be> 9 m9d ! seem+ p>adox t c(fee %\ld rea* ! boil+-po9t1 & yet n boil4 ,we d n e/imate highly en\gh ! value ( flavors4 ,x is a well-demon/rat$ fact among a few p]sons t _m di%es conta9+ actual nutriti\s pr9ciples are b p>tially or imp]fectly dige/$1 because ( _! lack ( good flavor1 ei!r f want ( prop] prep>ation1 lack ( season+1 or poor cook+4 ,!re is no d\bt t _m p suff] f indige/ion aft] eat+ su* food4 ,use 9 c(fee-mak+ ei!r silv]1 granite-w>e1 or e>!nw>e urns or pots1 nev] t94 ,!y %\ld be made p]fectly clean be=e us+1 especial att5tion be+ necess>y = ! sp\t4 ,,mull$ ,,w9e #a ,egg4 #a ,tablespoon ( sug>4 #a ,clove4 ,squ>e in* ( c9namon4 ,cup ( w9e4 ,cup ( wat]4 ,put ! wat] & spice toge!r 9 a saucepan1 & boil = t5 m9utes2 !n add ! w9e1 & let ! liquid j rea* ! boil+-po9t2 mean:ile beat ! egg & sug> 9 a b[l1 & j at ! mom5t :5 ! w9e beg9s to boil1 p\r x sl[ly into ! egg1 /irr+ con/antly to di/ribute ! heat ?r\gh\t ! :ole4 ,unless ! wea!r is v cold1 !re is usually en\gh heat 9 ! boil+ liquid to coagulate ! album5 ( ! egg slightly1 b %\ld ?is n be accompli%$1 set x on ! fire = a m9ute to f9i%4 ,:5 done x %\ld be ( ! consi/5cy ( cream4 ,d n let ! w9e & wat] boil = any appreciable "t1 = boil+ dissipates "s ( ! pleasant flavor ( ! w9e4 ,be]1 ale1 & port] are excell5t1 mull$ 9 ! same way4 ,,cocoa ,,cordial ,teaspoon ( ,dut* cocoa4 ,"s boil+ wat]4 #b ,blocks ( loaf-sug>4 #b ,tablespoons ( port w9e4 ,put ! cocoa & sug> into a *9a cup1 & p\r directly ^u !m "s boil+ wat]1 !n add ! w9e1 mak+ 9 all ! usual am\nt call$ a cupful4 ,s]ve at once4 ,?is is an excell5t dr9k = ^? :o are *ill$ or exhau/$1 or to take aft] a ba?4 ,,jellies 7,,f ,,gelat9e7 ,gelat9 is always ( animal orig94 ,! gelat9\s sub/ance obta9$ f apples1 grapes1 cranb]ries1 & o!r fruits is n gelat92 x is a diff]5t mat]ial1 d]iv$ by ! action ( heat f pectose1 a sub/ance :i* occurs 9 plants & is closely associat$ ) cellulose4 ,unprep>$ gelat9 is sometimes di/+ui%$ 9 writ+ f ! gelat9e ( comm]ce by ! diff]5ce ( an e 9 spell+4 ,gelat9 ent]s into ! composition ( all1 or ne>ly all1 ! tissues ( ! body4 ,! walls ( ! microscopic cells ( fle% are compos$ ( x4 ,x is f\nd also 9 c>tilage1 t5dons1 connective tissue1 bone1 & 9 ! l>ynx & jo9ts4 ,spid]s' webs & ! ?read ( silkworms are gelat9 9 a liquid /ate1 :i* solidifies ^u exposure to ! air4 ,ano!r k9d ( gelat9 =ms ! framework ( insects1 su* z ! locu/s on :i* ,john ! ,bapti/ f$4 ,x also =ms ! true skeleton ( lob/]s1 crabs1 & %rimps4 ,! edible birds' ne/s ( ! ,*9ese are a delicate k9d ( gelat9 m dige/ible ?an "s o!r k9ds1 = x is made f ! saliva ( a swall[1 & probably conta9s peps94 7,m4 ,williams47 ,! "p :i* gelat9 plays z a food is n well und]/ood4 ,_m exp]im5ts h rec5tly be5 made by sci5ti/s on dogs & o!r animals1 to te/ ! value ( gelat9 9 ?is respect4 ,f ^! exp]im5ts ! foll[+ conclusions h be5 drawn3 #a4 ,t gelat9 alone is n suffici5t z a food4 #b4 ,t al?\gh insuffici5t x is n wor?less4 #c4 ,t gelat9 is suffici5t to su/a9 life :5 comb9$ ) o!r sub/ances :i* w\ld !mselves be :olly insuffici5t if giv5 alone4 #d4 ,t gelat9 mu/ always be flavor$ to r5d] x dige/ible & nutriti\s4 ,mattieu ,williams says3 ,x w\ld seem t gelat9 alone1 al?\gh conta9+ ! elem5ts requir$ = nutrition1 ne$s some?+ m to r5d] x dige/ible4 ,we %all probably n be f> f ! tru? if we picture x to ! m9d z some?+ too smoo?1 too neutral1 too in]t1 to set ! dige/ive organs at "w1 & t !re=e x requires ! addition ( a decid$ly sapid some?+ t %all make ^! organs act4 ,gelat9 dissolves easily 9 w>m liquid4 ,album5 coagulates "u simil> circum/ances4 ,! gelat9e ( comm]ce is made f ! tissues ( animals1 p>ticul>ly f ! ?ick sk9 ( c]ta9 portions ( ! body & f ! head & feet4 ,:5 well flavor$ & 9 a liquid /ate z 9 bro?s1 or ( a t5d] consi/5cy z 9 well-made jelly1 x is a mo/ desirable food = ! sick4 ,lemon & orange juice1 /rawb]ry1 raspb]ry1 grape1 & inde$ any fruit syrup1 c(fee1 cocoa1 vanilla1 w9e1 br&y1 & ,jamaica rum1 & /rong meat bro?s :i* h be5 cle>$1 may be us$ = flavor+4 ,! jelly %\ld n be made h>d & t5aci\s1 b t5d] & jelly-l1 ?\gh firm4 ,! phosphat$ gelat9e :i* may be b\ght ( any groc] is delici\s = w9e jelly made accord+ to ! usual rule = jelly1 ) ! exception ( omitt+ ! lemon4 ,*alm]'s & ,nelson's are o!r well-kn[n br&s4 ,all jellies made ) gelat9e are excell5t = invalids4 ,!y are especially valuable 9 cases ( disease ( ! inte/9es1 su* z typhoid fev] & inflammation ( ! b[els1 because1 be+ dige/$ & absorb$1 = ! mo/ "p or entirely1 9 ! /oma*1 ^? organs are reliev$ ( ef=t1 at ! same "t t ! sy/em is suppli$ ) a nutriti\s =m ( solid food4 ,,w9e ,,jelly4 ,no4 #a ,box ( ,nelson's gelat9e4 ,cup ( cold wat]4 #a ,cups ( boil+ wat]4 ,cup ( sug>4 ,squ>e in* ( c9namon4 #a ,clove4 ,cup ( %]ry w9e4 ,put ! gelat9e & cold wat] toge!r 9 a di% l>ge en\gh to hold ! :ole mixture2 let x soak = half an h\r2 !n p\r ! boil+ wat]1 9 :i* ! clove & c9namon h be5 simm]+1 ov] ! s(t5$ gelat9e1 add ! sug> & w9e1 & /ir until ! sug> & gelat9e are p]fectly dissolv$2 !n /ra9 ?r\gh a f9e napk9 into a granite-w>e or e>!nw>e pan or mold1 & cool x 9 a refrig]ator or 9 a pan ( ic$ wat]4 ,w9e jelly made f phosphat$ gelat9e1 omitt+ ! spice1 is delici\s4 ,,w9e ,,jelly 7,no4 #b7 ,,) ,,lemon ,! same proportions & +r$i5ts are to be us$ z 9 ! above recipe1 except t ! juice ( half a lemon %\ld be sub/itut$ = ! spice4 ,,lemon ,,jelly ,box ( gelat9e4 ,cup ( cold wat]4 #a ,cups ( boil+ wat]4 ,cup ( sug>4 ,cup ( lemon-juice4 #a ,tablespoon ( br&y4 ,put ! gelat9e & wat] toge!r 9 a di%1 & let !m soak half an h\r2 !n p\r on ! boil+ wat]1 & /ir until ! gelat9e is dissolv$4 ,d n put 9 ! sug> & !n p\r on ! boil+ wat]1 z !re may n be heat en\gh 9 mak+ a small quantity ( jelly to dissolve bo?1 b add ! sug> aft] ! wat]1 !n ! lemon-juice & br&y4 ,/ra9 x ?r\gh a napk9 & cool x 9 a refrig]ator or 9 a pan ( ic$ wat]4 ,use *9a or granite-w>e molds1 nev] t91 = ! acid ( lemon acts *emically ^u x1 =m+ comp\nds t are injuri\s to heal?4 ,,orange ,,jelly ,box ( gelat9e4 ,cup ( cold wat]4 ,cup ( boil+ wat]4 ,cup ( sug>4 #a ,cup ( orange-juice4 ,juice ( half a lemon4 ,s(t5 ! gelat9e 9 ! cold wat] by soak+ x = half an h\r2 !n p\r 9 ! boil+ wat]1 /irr+ z previ\sly direct$ until ! gelat9e is dissolv$2 add ! sug>1 orange-juice1 & lemon-juice1 9 ! ord] 9 :i* !y are giv51 /ir = a mom5t1 & !n /ra9 ! liquid ?r\gh a napk9 into molds1 & set x to cool4 ,use e>!nw>e or granite-w>e molds1 n t94 ,! po9t mo/ to be obs]v$ 9 mak+ ?is jelly is gett+ ! juice f ! oranges4 ,! mo/ natural way = "o to d w\ld be to cut ! oranges 9 halves1 & squeeze !m 9 a lemon-squeez]1 b t w n d1 = ! orange-oil ( ! r9d is extract$ 9 su* l>ge quantities z to de/roy ! delicate flavor ( ! jelly4 ,! prop] way to d is to peel ! fruit1 cut x 9 pieces1 put !m 9 a jelly-bag1 & squeeze out ! juice ) ! h&4 ,,c(fee ,,jelly ,box ( gelat9e4 ,cup ( cold wat]4 #a ,cup ( boil+ wat]4 ,cup ( /rong c(fee4 ,teaspoon ( vanilla4 ,cup ( sug>4 ,soak ! gelat9e 9 ! cold wat] = half an h\r2 !n p\r on ! boil+ wat]1 & put 9 ! sug>1 c(fee1 & vanilla4 ,/ra9 x ?r\gh a napk9 into a glass di% 9 :i* x may be s]v$1 & cool x z jellies are usually cool$1 ei!r 9 a refrig]ator or 9 cold wat]1 unless ( c\rse x is w9t]1 :5 ! jelly quickly becomes firm 9 any cool place1 or x may be mold$4 ,s]ve x ) sweet cream & sug>1 or1 if x be mold$1 ) :ipp$ cream arrang$ ar\nd ! =m4 ,! c(fee %\ld be /rong1 made ) ! proportion ( two tablespoons ( c(fee to a cup ( wat]4 ,?is delici\s jelly is acceptable to mo/ invalids4 ,,fr5* ,,jelly ,,) ,,fre% ,,fruits ,make a w9e jelly accord+ to ! recipe on page #abb4 ,:5 x has lo/ "s ( its heat1 b be=e x beg9s to ?ick51 p\r into x a p9t ( c>efully pick$ & clean$ raspb]ries1 di/ribut+ !m ev5ly ?r\gh ! liquid2 !n set x away 9 a cool place1 or 9 a refrig]ator1 to h>d54 ,?is makes a nice dess]t :5 s]v$ ) sug> & cream4 ,o!r fruits & o!r jellies may be comb9$ at ! discretion ( ! mak]4 ,orange jelly ) oranges & bananas is v good4 ,,re/orative ,,jelly ,box ( gelat9e4 #a ,cup ( port w9e4 #a ,tablespoon ( p[d]$ gum arabic4 #b ,tablespoons ( lemon-juice4 #c ,tablespoons ( sug>4 #b ,cloves4 ,squ>e in* ( c9namon4 ,put ! gelat9e1 w9e1 & spice into a d\ble boil]1 or if "o is n at h&1 improvise "o by plac+ a b[l 9 a pan ( wat]4 ,set ! boil] on ! fire1 & :5 ! gelat9e is dissolv$1 put 9 ! gum arabic1 lemon1 & sug>4 ,/ir ?or\ghly2 /ra9 x quickly ?r\gh a f9e napk91 & cool x 9 a %all[ di%1 s t ! lay] ( jelly %all be an in* ?ick4 ,x is to be cut into cubes1 :i* may be s]v$ two or ?ree at a "t1 to be held 9 ! m\? until melt$4 ,,*ick5 ,,jelly ,clean a small *ick51 disjo9t x1 & cut ! meat into small pieces2 remove ! fat1 break or p\nd ! bones1 & put all into cold wat]1 us+ ! foll[+ proportion3 ,a p9t = e p\nd ( *ick54 ,heat ! wat] v sl[ly at fir/1 & !n simm] x until ! meat is t5d]2 x w require ?ree or f\r h\rs4 ,boil d[n to "o half ! quantity4 ,/ra9 x & remove ! fat2 !n cle> x ) an egg1 & season x ) salt1 pepp]1 & lemon4 ,/ra9 x ?r\gh a f9e napk91 p\r into small cups1 & cool4 ,p>sley1 cel]y1 & bay-leaves give a good flavor4 ,a suspicion ( r$ pepp] is also an addition4 ,,pun*eon ,,jelly ,box ( phosphat$ gelat9e4 #a ,cup ( cold wat]4 ,cup ( hot tea4 ,cup ( sug>4 ,cup ( ,jamaica rum4 #a ,tablespoon ( br&y4 #e ,drops ( almond extract4 ,put ! gelat9e to soak 9 ! cold wat]1 & at ! end ( ?irty m9utes p\r on ! hot tea2 !n add ! sug>1 rum1 br&y1 & almond2 /ra9 x ?r\gh a f9e napk91 & set x 9 a cool place to become firm4 ,phosphat$ gelat9e is a delicate acidulat$ prep>ation1 v nice = w9e1 lemon1 or pun*eon jelly1 b x _c be us$ = creams on acc\nt ( ! acid1 :i* curdles !m4 ,"s ( ! directions indicate t x may be neutraliz$ ) soda2 t1 h[ev]1 %\ld n be done1 s9ce !re is no accurate means ( asc]ta9+ h[ mu* acid !re is 9 a giv5 am\nt1 or h[ /rong x is2 consequ5tly !re is no guide to ! am\nt ( soda requir$4 ,,toa/ ,! pr9cipal con/itu5t ( ord9>y :eat5 bread is />*4 ,:5 />* is subject$ to a high temp]ature1 x is *ang$ into ! easily dige/$ sub/ance dextr9e4 ,9 ! ord9>y cook+ ( a loaf ( bread1 ! />* 9 ! out] lay]s is *ang$ into dextr9e1 :i* helps to give ! cru/ ( bread t peculi>1 agreeable flavor :i* we call sweet4 ,slices ( bread und]go a simil> *ange :5 toa/ is made4 ,to make toa/ successfully1 "o %\ld endeavor to conv]t z mu* z possible ( ! />* into dextr9e4 ,to d ?is1 cut ! bread "o ?ird ( an in* ?ick1 place ! slices 9 a toa/]1 or wire broil]1 & dry !m sl[ly1 ei!r 9 a mod]ate ov51 or by hold+ ! broil] "s di/ance f ! fire4 ,! object is to give ! heat "t to p5etrate to ! c5t] ( ! slice be=e ! outside has begun to *ange color4 ,if a %ea? be =m$ ov] ! outside at once1 ! moi/ure w be %ut 91 & ! middle ( ! slice w be prev5t$ f becom+ suffici5tly heat$ to *ange its />*1 = ! temp]ature w n rise mu* above #bab ,fahr4 until ! wat] is dri$ out4 7,/>* is *ang$ into dextr9e at #dja ,fahr47 ,toa/ t is clammy 9 ! middle & black5$ on ! outside is less :olesome ?an untoa/$ bread4 ,great c>e %\ld !re=e be tak5 ) ! dry+4 ,:5 ?is has be5 accompli%$1 l[] ! broil] a little ne>] ! coals1 :5 ! toa/ w quickly turn a gold5 br[n4 ,an ideal piece ( toa/ is crisp & gold5 ?r\gh\t4 ,b _m w say t !y pref] toa/ t is s(t inside1 & t !y _c eat h>d1 dry toa/4 ,! ideal piece ( toa/ is n really s h>d z x seems4 ,x breaks & crumbles v easily1 & is quickly moi/5$ by ! saliva4 ,if "o w\ld p]sev]e ) a slice1 he w\ld soon le>n to pref] x to any o!r k9d2 at all ev5ts1 t :i* is s(t inside %\ld n be giv5 to ! sick4 ,x is bett] to make ! toa/ dry1 & !n moi/5 x1 if ne$ be1 by dipp+ ! slices into hot wat] = an in/ant1 b d n soak !m4 ,dry toa/ %\ld be s]v$ directly f ! fire1 if possible4 ,:5 ?is is n practicable1 pile x on a platt]1 cov] x ) a napk91 & put x on ! he>? or 9 ! ov54 ,toa/ is giv5 9 all slight cases ( illness1 because x is s easily dige/$4 ,! m ?or\gh ! conv]sion ( ! />*1 ! m easily & p]fectly ! sy/em w manage x1 = ! *ange ( />* into dextr9e1 by ! action ( heat1 is simply do+ outside ( ! body t :i* takes place 9 x 9 ! ord9>y c\rse ( dige/ion1 by ! action ( ! dige/ive fluids4 ,!re=e1 :5 ?is is accompli%$ by artificial means1 nature is sp>$ s mu* en]gy4 ,,butt]$ ,,wat] ,,toa/ ,toa/ f\r ?9 slices ( bread4 ,put into a %all[ pan a p9t ( wat] ) half a teaspoon ( salt4 ,dip ea* slice quickly into ! wat]1 place x 9 a cov]$ di%1 & spread x ) butt]1 pil+ "o slice above ano!r4 ,d n let ! bread soak 9 ! wat]4 ,endeavor to keep a sugge/ion ( crispness 9 x1 = sloppy1 sodd5 toa/ is n nice4 ,s]ve x v hot1 ) apple sauce1 sweet bak$ apples1 or t>t jelly4 ,wat] toa/ is really delici\s if c>e is tak5 to h x hot4 ,x w be eat5 ) reli% mu* long] ?an t made ) milk4 ,,milk ,,toa/ ,put a cup ( ri* milk into a saucepan1 & place x on ! /ove4 ,:ile x is heat+1 toa/ ?ree slices ( bread a delicate br[n4 ,put !m "o at a "t into a cov]$ di%1 & :5 ! milk is boil+ hot season x ) a saltspoon ( salt & p\r x ov] ! bread4 ,a little butt] may be spread ^u ea* slice be=e ! milk is p\r$ ov]1 b x is a m delicate di% )\t x4 ,,cream ,,toa/ #a ,p9t ( milk4 #a ,tablespoon ( fl\r4 #a ,tablespoon ( butt]4 #a ,saltspoon ( salt4 #d ,l>ge or #f small slices ( bread4 ,make a :ite sauce ) ! milk1 fl\r1 & butt] accord+ to ! foll[+ directions4 ,p\r ! milk into a saucepan1 & set x on ! fire to heat4 ,put ! butt] & fl\r toge!r 9 ano!r saucepan1 place x on ! fire1 & /ir g5tly until ! butt] melts2 let !m bubble toge!r two or ?ree m9utes4 ,! high temp]ature :i* ! butt] quickly atta9s w ?or\ghly cook ! fl\r 9 a %ort "t4 ,!n p\r 9 a little ( ! milk1 & /ir until ! two are mix$2 add a little m milk1 & /ir aga9 until x bubbles2 if at ?is po9t ! mixture does n seem smoo?1 lift x f ! fire1 & beat x until x is waxy & p]fectly free f lumps4 ,!n add m milk1 /ir aga91 & s cont9ue until all ! milk is 94 ,let x simm] sl[ly until ! toa/ is ready1 :i* %\ld be made accord+ to ! rule = dry toa/4 ,!n soak ! slices 9 boil+ salt$ milk 7f\r if f a l>ge1 & six if f a small loaf ( bread71 arrange !m 9 a cov]$ di%1 & p\r ! cream1 salt$1 betwe5 & ov] !m4 ,irregul> pieces & odds & ends ( bread may be us$ in/ead ( :ole slices1 & are v nice toa/$ 9 a t9 pan 9 ! ov54 ,"o precaution is necess>y 9 mak+ ?is di%2 t is1 to soak ! bread ?or\ghly 9 ! boil+ milk1 = ! sauce or cream is too ?ick to s(t5 x4 ,on acc\nt ( ! high temp]ature to :i* ! butt] rises1 ! />* is m p]fectly cook$ 9 x ?an if ! fl\r 7 mix$ ) cold wat] & p\r$ into ! boil+ milk1 z is sometimes done4 ,,fr5* ,,or ,,egg ,,toa/ #a ,egg4 #a ,cup ( milk or cream4 #a ,saltspoon ( salt4 #c ,slices ( bread4 ,break ! egg on a plate1 & beat x ) a =k = a m9ute1 or until ! visc\sness is de/roy$4 ,!n mix 9 ! milk & salt4 ,9 ?is mixture soak ! slices ( bread until !y are s(t1 lay !m 9 a butt]$ omelet-pan1 & fry !m sl[ly until a gold5 br[n4 ,!n place a bit ( butt] on ! upp] side ( ea* slice1 turn & br[n t side4 ,spread a little butt]1 p[d]$ c9namon1 & sug> on ea* slice & arrange !m "o above ano!r 9 a cov]$ di%4 ,s]ve v hot4 ,,cr\tons ,cr\ton is a ,fr5* ^w :i* 9 ,engli% means cru/4 ,! t]m 0 fir/ appli$ to ! pa/e ( sawdu/1 fl\r1 & wat] 9 :i* ! peasants ( s\!rn ,france us$ long ago to inclose _! pieces ( meat be=e roa/+4 ,aft] ! meat 0 done ! cru/ 0 brok5 op5 & ?r[n away4 ,! ^w ) u is appli$ to little cubes ( butt]$ bread :i* h be5 br[n$ 9 ! ov54 ,!y are us$ 9 s\ps & /ews1 spr9kl$ 9 j be=e s]v+4 ,to ,make ,cr\tons4 ,butt] a slice ( ev5ly cut bread4 ,divide x into cubes t w be "o ?ird ( an in* on a side4 ,?is w necessitate cutt+ ! slice ( bread exactly a ?ird ( an in* ?ick4 ,place ^! little cubes on a t9 plate1 or %all[ di%1 & put ! di% on ! grate 9 a mod]ate ov5 = fifte5 m9utes4 ,:5 done !y %\ld be light gold5 br[n ?r\gh\t1 crisp & brittle4 ,sometimes cubes ( bread are fri$ 9 fat to resemble cr\tons1 b unless done by a skilful h& !y are usually soak$ ) fat4 ,ev5 at ! be/ !y lack ! delicate flavor ( ^? :i* are butt]$1 & br[n$ 9 an ov54 ,,sippets ,sippets are ev5ly cut oblongs ( bread delicately toa/$4 ,!y may be s]v$ z dry toa/1 or ) broil$ birds or broil$ oy/]s4 ,!y are also nice = a lun* ) a cup ( tea or cocoa4 ,to ,make ,sippets4 ,cut ?9 slices ( bread1 & f !m make oblongs "o in* wide by f\r in*es long4 ,toa/ c>efully s t !y w n break1 & pile on a small bread-plate if !y are to be s]v$ dry4 ,,v]micelli ,,toa/ ,prep>e a cream toa/ accord+ to ! rule on page #acj1 except arrange ! slices on a platt] & p\r ! sauce ev5ly ov] !m4 ,press ?r\gh a co>se wire /ra9] en\gh h>d-boil$ yolk ( egg to lightly cov] x4 ,x w fall 9 irregul>1 brok51 cr9kl$ ?reads1 some:at resembl+ v]micelli1 h5ce ! "n4 ,,s\ps ,,oy/] ,,s\p #a ,cup ( fre% oy/]s4 #a ,cup ( milk4 #a ,saltspoon ( salt4 #b ,tablespoons ( roll$ crack]-crumbs4 ,a spr9kle ( pepp]4 ,teaspoon ( butt]4 ,put ! milk ) ! crack]-crumbs into a saucepan on ! /ove2 :ile x is heat+ pick ov] ! oy/]s on a plate1 & remove any bits ( %ell t may be among !m4 ,h a hot omelet-pan ready to receive !m1 & :5 ! milk rea*es ! boil+-po9t1 put ! oy/]s into ! omelet-pan4 ,/ir & turn !m until !y become plump1 or :ile ab\t sixty c be sl[ly c\nt$2 !n drop ! oy/]s into ! boil+ milk1 take x imm$iately f ! fire1 add ! salt1 pepp]1 & butt]1 & s]ve at once4 ,! po9t :i* requires ! mo/ att5tion is ! cook+ ( ! oy/]s 9 ! omelet-pan4 ,d n let !m cook q en\gh1 z ! milk has suffici5t heat to f9i% !m4 ,if too long expos$ to ! heat1 ! album9\s juice becomes ov]-cook$1 & ! oy/]s consequ5tly t\gh & lea!ry4 ,= ?ick5+ oy/] s\p1 two tablespoons ( :ite sauce may be sub/itut$ = ! crack]-crumbs4 ,,*ick5 ,,s\p ,?or\ghly clean a good f[l4 ,sep>ate x at ! jo9ts & cut x into small pieces4 ,put ! meat into a saucepan ) ?ree p9ts ( wat]1 & /ew x = two & "o half or ?ree h\rs1 or until x becomes v t5d]4 ,!n take out ! meat1 let ! liquor cont9ue to boil1 & to x add "o tablespoon ( rice1 "o tablespoon ( f9ely cut onion :i* has be5 fri$ ) a bit ( butt] until s(t1 b n br[n1 & ?ree pepp]corns4 ,cut ! nic] portions ( ! meat into small pieces1 aft] remov+ all ! sk91 gri/le1 & bone4 ,put ^! pieces1 ) "o teaspoon ( salt1 into ! s\p1 & let all simm] until ! rice is v s(t4 ,!n take out ! pepp]corns4 ,a v little :ite pepp] & a little cel]y-salt or curry-p[d] may be add$4 ,s]ve hot ) cr\tons4 ,if ! wat] boils away dur+ ! cook+1 :i* x w d unless ! simm]+ is v g5tle1 re/ore ! quantity4 ,,mock-,,bisque ,,s\p #a ,p9t ( tomatoes1 measur$ aft] !y h be5 /ew$ & /ra9$4 #a ,p9t ( :ite sauce4 #a ,teaspoon ( salt4 ,saltspoon ( pepp]4 ,saltspoon ( soda4 ,al?\gh mock-bisque s\p is bett] made ) fre% tomatoes1 ! cann$ fruit may be us$1 ) ! precaution t x be all[$ to /ew only j long en\gh to s(t5 x ?r\gh1 = long boil+ develops 9 x a v /rong acid4 ,:5 ! tomatoes are s(t1 /ra9 !m ?r\gh a s\p-/ra9]1 or o!r co>se wire /ra9]1 until !re is no?+ left b ! se$s4 ,measure a p9t ( ! liquid1 add ! soda1 salt1 & pepp]1 & set x on ! /ove to heat sl[ly4 ,mean:ile make a :ite sauce ) "o tablespoon ( butt]1 "o ( fl\r1 & a p9t ( milk1 accord+ to ! rule on page #acj4 ,add ?is sauce to ! tomato1 /ra9 all into a d\ble boil]1 return to ! fire1 & s]ve z soon z x becomes /eam+ hot4 ,if fre% tomatoes c be obta9$1 wa% & wipe !m1 cut out ! gre5 "p ne> ! /em1 divide !m into small pieces )\t tak+ (f ! sk9s1 & /ew )\t wat] until ! fruit is j s(t en\gh to ma%4 ,if ! tomatoes are fully ripe & c>efully cook$1 !y w n require ! soda1 b :5 soda is necess>y1 fre% tomatoes ne$ only half ! am\nt us$ = cann$ fruit4 ,?is is an appetiz+ & delicate s\p1 & may be freely us$ by mo/ invalids4 ,,potato ,,s\p #c ,m$ium-siz$ potatoes4 #a ,teaspoon ( *opp$ onion4 #b ,saltspoons ( cel]y-salt1 or #c /alks ( cel]y4 #a ,teaspoon ( salt4 ,a little :ite pepp]4 ,a speck ( cay5ne4 #a ,teaspoon ( fl\r4 #b ,teaspoons ( butt]4 #a ,p9t ( milk4 ,p>e & boil ! potatoes4 ,cook ! onion & cel]y 9 ! milk1 ) :i* make a :ite sauce ) ! fl\r & butt]4 ,:5 ! potatoes are done1 dra9 (f ! wat] & dry !m ov] ! fire by mov+ ! pan back & =? on ! /ove to keep !m f /ick+4 ,!n1 )\t remov+ ! pan f ! fire1 ma% !m ?or\ghly ) a potato-ma%]1 & put 9 ! sauce1 pepp]1 cay5ne1 & salt2 /ra9 all ?r\gh a s\p-/ra9]1 & if ! consi/5cy be n p]fectly smoo? & ev51 /ra9 x aga94 ,put x into a d\ble boil]1 set back on ! /ove1 & :5 hot x is ready to s]ve4 ,if ! s\p seems v ?ick1 add a little m milk1 = "s potatoes are dri] ?an o!rs1 & w consequ5tly absorb m moi/ure4 ,x %\ld be l a ?9 pure4 ,?is s\p may be v>i$ by us+ a qu>t in/ead ( a p9t ( milk1 & ! :ites ( two eggs well beat51 ! latt] to be add$ j two m9utes be=e x is remov$ f ! fire1 :i* w be suffici5t "t = ! egg to cook4 ,c>e %\ld be tak5 n to all[ ! egg to h>d51 or ! s\p w h a curdl$ appe>ance4 ,,cream-,,(-,,cel]y ,,s\p #a ,head ( cel]y4 #a ,p9t ( wat]4 #a ,p9t ( milk4 #a ,tablespoon ( butt]4 #a ,tablespoon ( fl\r4 ,teaspoon ( salt4 ,saltspoon ( :ite pepp]4 ,wa% & scrape ! cel]y1 cut x into half-in* pieces1 put x into ! p9t ( boil+ wat]1 & cook until x is v s(t4 ,:5 done ma% x 9 ! wat] 9 :i* x 0 boil$1 & add ! salt & pepp]4 ,cook ! onion 9 ! milk1 & ) x make a :ite sauce ) ! butt] & fl\r2 add ?is to ! cel]y1 & /ra9 x ?r\gh a s\p-/ra9]1 press+ & ma%+ ) ! back ( a spoon until all b a few t\gh fib]s ( ! cel]y are squeez$ ?r\gh4 ,return ! s\p1 9 a d\ble boil]1 to ! fire1 & heat x until x is /eam+1 :5 x is ready to s]ve4 ,by sub/itut+ *ick5 bro? = wat]1 & us+ cel]y-salt in/ead ( fre% cel]y :5 x is n 9 season1 a v acceptable v>iation ( ?is s\p may be made4 ,,cream-,,(-,,rice ,,s\p ,cup ( rice4 #a ,p9t ( *ick5 bro? or /ock4 #a ,p9t ( sweet cream4 #a ,teaspoon ( *opp$ onion4 #a ,/alk ( cel]y4 #c ,saltspoons ( salt4 ,a little :ite pepp]4 ,saltspoon ( curry-p[d]4 ,pick ov] & wa% ! rice1 & put x into ! *ick5 bro? 9 a saucepan to cook4 ,simm] x sl[ly until ! rice is v s(t4 ,x w require two h\rs' cook+ to accompli% ?is4 ,half an h\r be=e ! rice is done put ! cream into a saucepan ) ! onion1 cel]y1 pepp]1 & curry1 & let !m simm] sl[ly = tw5ty m9utes2 !n p\r ! mixture into ! rice2 press all ?r\gh a s\p-/ra9]2 add ! salt1 & set x back on ! /ove to heat to ! boil+-po9t4 ,x %\ld be a r ?9 s\p1 n a pure4 ,%\ld ! bro? boil away :ile ! rice is cook+1 or %\ld ! s\p be too ?ick1 add m bro?1 or "s wat]4 ,,que5 ,,victoria',s ,,favorite ,,s\p #a ,cup ( *opp$ *ick5 meat4 #a ,p9t ( /rong *ick5 bro?4 #a ,p9t ( sweet cream4 ,cup ( crack]- or bread-crumbs4 #c ,yolks ( eggs4 #a ,teaspoon ( salt4 ,saltspoon ( pepp]4 ,! *ick5 may be obta9$ f :at rema9s ( a roa/1 9 :i* case ! bones1 sk91 t5dons1 & all ! scraps left %\ld be boil$ = ! bro?4 ,x is bett]1 h[ev]1 to use a f[l :i* has be5 cook$ on purpose1 z ! bro? f su* a "o is ( f9] flavor4 ,soak ! crack]-crumbs 9 a little ( ! cream4 ,break ?ree eggs1 sep>ate ! :ites f ! yolks1 & c>efully drop ! yolks into hot wat]2 boil !m until !y are h>d4 ,*op ! *ick5 9 a *opp+-tray until x is z f9e z meal1 previ\sly hav+ remov$ ev]y?+ except ! cle> meat2 mix ! soak$ crack] ) x2 press ! h>d egg-yolks ?r\gh a co>se wire /ra9] & put !m 91 & also ! salt1 pepp]1 & bro?4 ,!n /ra9 ! :ole ?r\gh a col&]1 add+ ! cream a little at a "t1 & press+ ?r\gh all ( ! meat4 ,boil x = five m9utes 9 a saucepan1 or cook x 9 a d\ble boil] = half an h\r4 ,?is makes a delici\s s\p4 ,,*ick5-,,tapioca ,,s\p #b ,tablespoons ( tapioca4 ,cup ( cold wat]4 #a ,p9t ( /rong *ick5 bro? or :ite /ock4 #a ,p9t ( milk4 #a ,/alk ( cel]y1 or "s cel]y-salt4 #a ,tablespoon ( *opp$ onion4 ,squ>e in* ( mace4 #a ,scant teaspoon ( salt4 ,saltspoon ( :ite pepp]4 ,teaspoon ( butt]4 ,! bro? = ?is di% may be made by boil+ ! bones ( a roa/ ) ! left-ov] pieces ( meat1 & !n r$uc+ ! liquor until x is /rong en\gh4 ,put ! tapioca to soak 9 ! cold wat]1 ov]night if x be ! common1 co>se k9d1 b if pe>l or granulat$ tapioca is us$1 tw5ty m9utes w d4 ,!n add ! *ick5 /ock1 & simm] x until ! tapioca is completely s(t5$4 ,x w require two or ?ree h\rs4 ,ab\t half an h\r be=e ! tapioca w be done1 put ! milk1 cel]y1 onion1 & mace into a saucepan to cook1 & z soon z ! tapioca becomes s(t p\r x 92 remove f ! fire1 & /ra9 ! :ole ?r\gh a wire /ra9]1 =c+ ?r\gh ) a spoon all ! gra9s ( tapioca4 ,!n add ! salt1 pepp]1 & butt]2 set x back on ! /ove1 & heat x j to ! boil+-po9t1 :5 x is ready to s]ve4 ,,beef-,,tapioca ,,s\p ,cup ( granulat$ tapioca4 #a ,cups ( wat]4 #a ,p9t ( /rong beef bro?4 ,teaspoon ( salt4 ,teaspoon ( mix$ sweet h]bs4 #a ,teaspoon ( m9c$ onion4 ,a little black pepp]4 ,soak ! tapioca = tw5ty m9utes 9 a half cup ( cold wat]1 !n set x to cook 9 a d\ble boil] ) ! re/ ( ! wat] 7"o cupful74 ,:5 ! gra9s become s(t & beg9 to look transp>5t1 put 9 all ! o!r +r$i5ts & cook until ! tapioca is completely dissolv$4 ,?is w require two or ?ree h\rs4 ,/ra9 x1 & return x to ! fire to boil = five m9utes1 :5 x is ready to s]ve4 ,?is s\p may be made ) ! ord9>y /ock f a /ock-kettle4 ,a little *ick5 bro? is an improv+ addition1 & really makes a mo/ savory s\p4 ,,*ick5 ,,panada ,a panada is a di% ! f\ndation ( :i* is bread4 ,= *ick5 panada !re w be ne$$3 #a ,cup ( *ick5 meat4 ,cup ( bread soak$ 9 milk4 #a ,p9t ( *ick5 liquor or bro?4 ,teaspoon ( salt4 ,saltspoon ( pepp]4 ,! *ick5 may be obta9$ f a cold roa/1 ! bones1 gri/le1 & t5dons ( :i* %\ld be boil$ = ! bro?1 or a f[l may be us$ on purpose = x4 ,put ! bread-crumbs to soak 9 en\gh milk to cov] !m4 ,cut ! *ick5 into small pieces1 leav+ out ev]y?+ :i* is n cle> meat1 & *op x 9 a *opp+-tray until x is v f9e4 ,press ! bread-crumbs ?r\gh a co>se wire /ra9] into x1 p\r 9 ! bro? 7f :i* ! fat has be5 remov$ by skimm+ ) a spoon71 & add ! pepp] & salt4 ,boil = "o m9ute4 ,! panada %\ld be ab\t ! consi/5cy ( ?ick gruel4 ,x may be v>i$ by season+ x ) ei!r cel]y-salt or curry-p[d]4 ,two tablespoons ( sweet cream is also a desirable addition4 ,,consomm #c ,qu>ts ( cold wat]4 ( a good f[l4 #b ,p\nds ( lean beef1 or #b p\nds ( beef & bone4 ,p\nd ( lean ham4 #a ,tablespoon ( *opp$ c>rot4 #a ,tablespoon ( *opp$ turnip4 #a ,teaspoon ( m9c$ onion4 #a ,tablespoon ( cel]y4 #c ,cloves4 #c ,pepp]corns4 #a ,tablespoon ( mix$ sweet h]bs4 ,wipe b d n wa% ! beef1 unless1 ( c\rse1 x is v dirty4 ,cut x into small slices1 & fry x 9 a hot fry+-pan to br[n x & to develop ! flavor ( ! meat4 ,!n divide ! slices into small pieces1 s z to expose z l>ge a surface z possible to ! action ( ! wat]4 ,put x1 ) ! *ick5 7aft] x has be5 clean$ & cut into small pieces71 into a porcela9-l9$ or granite-w>e s\p-dige/]1 ) ! piece ( ham & ?ree qu>ts ( cold wat]4 ,let x sl[ly rea* ! boil+-po9t1 & simm] x g5tly = six h\rs4 ,boil+ briskly dissipates ! flavors by sep>at+ c]ta9 subtle sub/ances :i* are p]ceptible to ! s5se ( smell1 & if !y are 9 ! air !y _c also be 9 ! bro?4 ,:5 x has be5 cook+ = ?ree h\rs1 fry ! c>rot1 turnip1 & onion toge!r 9 a little butt] until !y are br[n1 & put !m ) ! cloves1 sweet h]bs1 pepp]corns1 & cel]y into ! s\p4 ,if ^! are cook$ ) ! meat f ! beg9n+1 ! flavor is n s good4 ,at ! end ( ! six h\rs1 :5 ! meat is 9 rags1 /ra9 ! liquid into a *9a b[l1 & set x away to cool until all ! fat rises & =ms 9 a cake on ! top4 ,x is a good plan to cool x ov]night :5 !re is pl5ty ( "t4 ,e p>ticle ( fat mu/ be remov$1 & x is n possible to d ?is unless ! s\p is cool$4 ,to cle> consomm return x to ! fire1 & z soon z x becomes liquid break into x two eggs1 & /ir sl[ly until ! s\p beg9s to /eam & ! album5 ( ! eggs is coagulat$4 ,! coagulum w entangle all ! insoluble matt]2 !n /ra9 ! liquid ?r\gh a napk91 salt x1 & heat x j to ! boil+-po9t1 :5 x is ready to s]ve4 ,x %\ld be p]fectly cle>1 & ( a gold5-br[n color l %]ry w9e4 ,if ! color is n d>k en\gh1 a little c>amel 7burnt sug>7 may be add$4 ,! above quantity ( meats & flavor+ %\ld give a qu>t ( consomm4 ,,b\illon ,make a pla9 beef bro? accord+ to ! rule on page #gh4 ,to a qu>t ( ?is add a p9* ea* ( ?yme1 sage1 sweet m>joram1 & m9t 7or en\gh to make 9 all :at w fill a teaspoon71 & a teaspoon ea* ( *opp$ onion & c>rot4 ,boil all toge!r until ! bro? is r$uc$ to "o p9t4 ,/ra91 season ) salt & pepp]1 & s]ve v hot 9 cov]$ cups4 ,,apple ,,s\p #b ,cups ( apple4 #b ,cups ( wat]4 #b ,teaspoons ( corn-/>*4 #a ,tablespoons ( sug>4 #a ,saltspoon ( c9namon4 ,a bit ( salt4 ,/ew ! apple 9 ! wat] until x is v s(t4 ,!n mix toge!r into a smoo? pa/e ! corn-/>*1 sug>1 salt1 & c9namon ) a little cold wat]4 ,p\r ?is into ! apple1 & boil = five m9utes4 ,/ra9 x into a s\p-ture51 & keep hot until ready to s]ve4 ,?is is v good eat5 ) hot butt]$ sippets4 ,,oy/]s ,oy/]s are a highly priz$ food1 ?\gh :y x is difficult to say1 z !y are nei!r v easy ( dige/ion nor v nutriti\s4 ,b !y possess a delicate ins9uat+ flavor t is g5]ally acceptable to mo/ palates1 & probably are really valuable = ! salts :i* !y conta94 ,! composition ( oy/]s 7,pay5's analysis7 is z foll[s3 ,nitrog5\s matt] #ad4jaj ,fat #a4eae ,sal9e sub/ances #b4fie ,wat] #hj4che ,non-nitrog5\s matt] & wa/e #a4cie -------- ,total #ajj4jjj ,accord+ to ,pr(essor ,mott's ,*>t ( ! ,composition1 ,dige/ibility1 & ,nutritive ,value ( ,foods1 f actual exp]im5t ! "t requir$ = ! dige/ion ( oy/]s is z foll[s3 ,h\rs4 ,m9utes4 ,raw oy/]s #b #ee ,roa/$ oy/]s #c #ae ,/ew$ oy/]s #c #cj ,?is %[s t !y require a long] "t ?an d mo/ k9ds ( fi%1 v5ison1 beef/eak1 tripe1 s\s$ pig's feet1 eggs1 & roa/ beef1 all ( :i* are dige/$ 9 v>y+ times less ?an ^? m5tion$4 ,oy/]s are f\nd 9 greate/ p]fection 9 ! ,ea/]n ,/ates1 & 9 ! cool] wat]s ( ! we/]n ,atlantic4 ,! *oice/ v>ieties 9 ! _w come f ! %ores ( ,long ,isl&1 & f ! ,provid5ce ,riv]4 ,*esapeake ,bay is not$ = ! abundance ( its oy/]s4 ,oy/]s are 9 season f ,septemb] to ,may2 dur+ ! re/ ( ! ye> !y are insipid & unfit = food1 al?\gh !y are sometimes us$4 ,convalesc5ts (t5 beg9 ) fre%1 s\nd oy/]s1 be=e !y v5ture to try o!r k9ds ( solid animal food4 ,oy/]s may be us$ 9 a v>iety ( ways1 b s]v$ raw & broil$ slightly 9 ! %ells are p]haps ! two mo/ desirable ways ) :i* to beg94 ,aft]w>d /ews & s\ps are recomm5d$ on acc\nt ( _! liquid =m & w>m?1 w>m foods be+ always s mu* m desirable ?an cold4 ,!re are "s po9ts to be c>efully obs]v$ 9 prep>+ oy/]s = ! sick4 7#a7 ,make e ef=t to h ! oy/]s alive :5 us$4 ,if ?is is impossible1 buy salt-wat] oy/]s z fre% z !y c be obta9$ ( a reliable deal]4 ,_m s]i\s cases ( illness1 & ev5 dea?1 h be5 caus$ by eat+ oy/]s s long dead t poison\s sub/ances _h =m$ 9 !m4 7#b7 ,rememb] t oy/]s conta9 an album9\s juice :i* increases 9 h>dness ) an increase ( temp]ature1 j z ! album5 ( an egg does4 ,:5 oy/]s are cook$ ) ref]5ce to ?is juice alone1 !y are also cook$ 9 ! be/ possible mann] ) ref]5ce to _! o!r +r$i5ts2 !re=e subject !m to a l[ temp]ature1 & = a %ort "t1 be>+ 9 m9d t #afj ,fahr4 is ! cook+ temp]ature ( album54 ,,raw ,,oy/]s ,wa% & scrub ! %ells well "u a /ream ( wat]1 ) a vegetable bru%4 ,) a hamm] break ! ?9 edges ( ! %ell s t a knife may be ins]t$ to sev] ! muscle :i* holds ! two p>ts ( ! %ell toge!r2 :5 ?is is cut remove ! upp] half1 & wipe ! edges free f any gra9s ( s&4 ,!n sev] ! muscle :i* jo9s ! oy/] to ! o!r half1 s t x may be easily lift$ out1 )\t ! necessity ( cutt+4 ,arrange !m on an oy/]-plate1 & s]ve ) salt1 black pepp]1 & lemon-juice4 ,a half or a qu>t] ( a lemon may be plac$ 9 ! c5t] ( ! plate1 :i* usually has a groove on purpose = x4 ,,oy/]s ,,roa/$ ,,9 ,,! ,,%ell ,wa% ! %ells v c>efully ) a bru%4 ,put !m 9 a wire broil] ov] gl[+ coals1 ! r\nd side ( ! %ell d[n s z to hold ! juice4 ,cook !m quickly1 turn+ once or twice until ! %ells op54 ,!y may also be done 9 a hot ov54 ,:5 done1 remove ! upp] half ( ! %ell2 season !m quickly ) salt1 pepp]1 & a t9y bit ( butt]1 & v9eg>1 if lik$1 & s]ve !m :ile !y are v hot4 ,! true oy/] flavor is delightfully develop$ by prep>+ 9 ?is way4 ,!y may also be s]v$ ) melt$ butt]1 season$ ) salt1 pepp]1 & lemon-juice4 ,,oy/] ,,s\p ,see recipe "u ,s\ps1 on page #acd4 ,,oy/] ,,/ew #a ,cup ( oy/]s4 #a ,cup ( ri* milk4 #b ,saltspoons ( salt4 ,a little :ite pepp]4 ,teaspoon ( butt]4 ,set ! milk 9 a saucepan on ! fire to heat4 ,prep>e ! oy/]s by p\r+ ov] !m a cup ( cold wat] to wa% !m1 f :i* lift !m out ) a =k1 & se>* = bits ( %ell :i* sometimes adh]e :5 !y are op5$4 ,!n lay !m on a napk9 or a piece ( clean clo?1 to dra9 (f z mu* z possible ( ! wat]4 ,unless oy/]s are j tak5 f ! %ells1 ! liquor is n ( mu* value4 ,j z ! milk rea*es ! boil+-po9t1 put ! oy/]s into an omelet-pan1 :i* has be5 previ\sly set on ! /ove to heat1 & cook !m = a m9ute1 or until !y become plump1 turn+ !m e t5 seconds ) a =k4 ,! mom5t ! edges or frills beg9 to curl1 drop !m into ! milk & remove x imm$iately f ! fire4 ,n[ add ! season+ & butt]1 & ! /ew is ready to s]ve--:i* %\ld be done z soon z possible4 ,oy/] /ew may also be made by prep>+ ! oy/]s z above & !n dropp+ !m into boil+-hot milk1 :i* %\ld rema9 = "o or two m9utes on ! fire be=e removal4 ,,cream$ ,,oy/]s ,clean a p9t ( oy/]s accord+ to ! directions 9 ! previ\s rule4 ,aft] dry+ !m on a napk91 spread !m on a plate & season !m ) salt1 pepp]1 & a suspicion ( cay5ne4 ,make a ri* cream sauce ) "o p9t ( cream1 "o tablespoon ( butt]1 & two tablespoons ( fl\r4 ,:5 ! sauce is cook$1 roll into x ! season$ oy/]s1 put !m 9 individual scallop-di%es1 or a di% su* z might be us$ = scallop$ oy/]s1 or any %all[ bak+-di% t is good en\gh to s]ve2 !n bake !m 9 a hot ov51 on ! grate1 = t5 m9utes if 9 small di%es1 or = fifte5 if 9 a s+le l>ge "o4 ,?is gives "t en\gh = ! oy/]s to become cook$ b n h>d5$4 ,! mix+ ( ! oy/]s & sauce %\ld be done quickly1 s t ! sauce may n become cold be=e !y are put into ! ov52 = if !re is mu* delay1 x w take long] to cook !m ?an ! "t giv54 ,?is is a good way to cook oy/]s = ! sick1 = ! sauce made accord+ to ! rule = su* sauces 7page #acj7 is easily dige/$1 nutriti\s1 & ( good flavor4 ,,broil$ ,,oy/]s ,select l>ge oy/]s4 ,dra9 !m on a clo? or napk91 turn+ !m f "o side to ! o!r1 to make !m z dry z possible4 ,mean:ile s(t5 "s butt]1 & season "s crack]-crumbs ) salt & pepp]4 ,!n1 hold+ ea* oy/] on a =k1 dip x into ! crumbs1 !n into ! melt$ butt]1 & aga9 into ! crumbs4 ,arrange !m 9 an oy/]-broil] 7:i* diff]s f ord9>y broil]s by hav+ ! wires clos] toge!r71 & broil ov] a hot fire = ab\t two m9utes1 turn+ ! broil] e few seconds4 ,!y %\ld n be %rivel$1 b plump1 s(t1 t5d]1 & juicy4 ,! salt & pepp] 9 ! crumbs w suffici5tly season !m4 ,,fancy ,,roa/ ,,or ,,pan-,,broil$ ,,oy/]s ,eight oy/]s w be en\gh = "o p]son4 ,dra9 ! oy/]s on a clo? or napk91 mak+ !m z free f moi/ure z possible4 ,heat an omelet-pan1 ) a small piece ( butt] 9 x1 v hot2 !n drop ! oy/]s "o by "o into ! pan1 turn+ ea* be=e ! next is put 94 ,"o %\ld "w quickly1 o!rwise ! fir/ w be ov]done be=e ! la/ is put 94 ,:5 ! pan is full1 %ake x a mom5t1 lift x f ! fire1 & turn ! oy/]s quickly into a squ>e cov]$ di%1 ) toa/-po9ts 9 ! corn]s4 ,season !m ) salt1 pepp]1 & a bit ( butt]1 & s]ve !m z quickly z conv5i5t4 ,ea* oy/] %\ld be cook$ s quickly t its juices are %ut into itself & d n ooze out into ! pan4 ,!re is usually a v little juice ) ! butt]1 b if x is consid]able1 "o may "k t ! oy/]s h n be5 cook$ 9 a suffici5tly high temp]ature4 ,oy/]s are v nice done 9 ?is way1 b x takes a skilful work] to d !m )\t lett+ ! juice ooze out1 or1 on ! o!r h&1 ov]-cook+ !m4 ,! toa/-po9ts are made by cutt+ small squ>es ( bread diagonally across4 ,,oy/] ,,bro? ,*op a doz5 oy/]s 9 a *opp+-tray until !y are q f9e4 ,turn !m into a small saucepan ) a cup ( cold wat]1 & let !m sl[ly approa* ! boil+-po9t1 & !n simm] !m = five m9utes1 ! object be+ to get z mu* z possible ( ! flavor ( ! oy/]s into ! wat]4 ,!n /ra9 out ! oy/]s1 season ! liquor ) a bit ( salt1 & s]ve4 ,a bro? ) milk may be made by putt+ 9 less wat]1 & add+ milk ?ree or f\r m9utes be=e ! bro? is tak5 f ! fire4 ,,oy/]s ,,cook$ ,,9 ,a ,,*af+-,,di% ,*af+-di%es are g5]ally made ( silv]1 & are mu* us$ j at pres5t = cook+ oy/]s at ! table4 ,a *af+-di% consi/s ( a cov]$ di% re/+ 9 a frame1 & heat$ f bel[ ) an alcohol lamp4 ,x is br\ght to ! table ) ! lamp light$ & ! raw oy/]s ready to be cook$4 ,"s memb] ( ! family takes x 9 *>ge1 & ! result is a mu* m satisfactory di% ?an c\ld be o!rwise obta9$1 = x requires intellig5ce & a cultivat$ ta/e to cook & season ^! delici\s bivalves4 ,uses ( ! ,*af+-di%4 ,x may be us$ = bro?1 /ew1 s\p1 & fancy roa/1 ! treatm5t be+ exactly ! same z ) a saucepan or an omelet-pan on a /ove4 ,,eggs ,eggs1 next to milk1 are ! mo/ valuable =m ( food = ^? :o are v ill4 ,!y conta9 9 excell5t proportion mo/ ( ! elem5ts necess>y to n\ri% ! body2 b be+ a conc5trat$ =m ( food1 x is well to associate ) !m milk or "s o!r liquid1 & su* />*y foods z bread1 potatoes1 etc4 ,accord+ to ,lawes & ,gilb]t ! composition ( egg is z foll[s3 ,,%ell ,c>bonate ( lime #aj4jj ,nitrog5\s matt] #af4jj ,fatty matt] #cj4gj ,,yolk ,sal9e matt] #a4cj ,wat] #eb4jj ------- ,total #ajj4jj ,nitrog5\s matt] #bj4dj ,,:ite ,sal9e matt] #a4fj ,wat] #gh4jj ------- ,total #ajj4jj ,a l>ge proportion ( bo? yolk & :ite is album54#ce ,x has be5 f\nd by exp]im5t 7page #be7 t :5 :ite ( egg is subject$ to a temp]ature ( #acd-adj ,fahr4 little :ite ?reads appe> 9 x2 t if ! temp]ature be increas$ to #afj ,fahr41 ! :ole mass becomes a :ite1 b t5d]1 easily divid$ sub/ance2 t if ! heat be rais$ to #bjj ,fahr4 x loses its t5d]1 jelly-l consi/5cy1 & becomes firm & t5aci\s2 & t ) cont9u$ rise ( temp]ature ! t\ghness increases until at f #cjj-cej ,fahr4 x becomes s h>d t x is us$ z a cem5t = m>ble4 ,f ^! /atem5ts x w at once be inf]r$ t ! prop] cook+ temp]ature ( eggs is n t ( boil+ wat]1 b #eb l[]4 ,eggs cook$ ! cu/om>y ?ree m9utes 9 boil+ wat] w be ov]done 9 ! "p ne>e/ ! %ell1 & n cook$ at all 9 ! c5t] ( ! yolk1 z ?ree m9utes is n long en\gh = ! heat to p5etrate to t po9t4 ,! yolk1 ?\gh n injuri\s 9 ?is condition1 is n z palatable z :5 x is cook$4 ,! condition ( ! :ite1 h[ev]1 is ( grave importance1 z ev5 well p]sons are sometimes made ill by eat+ x4 ,x is g5]ally agre$ t al?\gh album5 w coagulate at a temp]ature some:at l[] ?an #afj ,fahr41 ! degree ( firmness obta9$ by expos+ x to ?is temp]ature is ! mo/ desirable = food4 ,!re=e we speak ( #afj ,fahr4 z its cook+ temp]ature4 ,an egg cook$ ideally w\ld be subject$ to t temp]ature = a suffici5t "t to all[ ! heat to p5etrate & act ^u all portions ( x4 ,! "t requir$ is half an h\r4 ,cook$ accord+ to ?is me?od1 ! :ite w\ld be opaque & firm1 b t5d] & delicate1 ! yolk n liquid & lukew>m1 b ?ick & almo/ firm4 ,! flavor ( bo? is delici\s4 ,a k ( ! prop] temp]ature necess>y to br+ ab\t ?is *ange is absolutely ess5tial to any "o :o w\ld cook eggs1 & di%es :i* conta9 !m1 su* z creams1 pudd+s1 etc41 z !y %\ld be cook$4 ,a great deal ( ! philosophy ( cook+ dep5ds ^u ?is k1 = ne>ly all k9ds ( meat1 fi%1 oy/]s1 milk1 & o!r album9\s foods conta9 z "o ( _! mo/ valuable nutri5ts ! sub/ance kn[n z album54 ,:5 !y are cook$ ) ref]5ce to ?is alone1 we f9d t !y are also done 9 ! be/-kn[n way ) ref]5ce to _! o!r +r$i5ts4 ,practically ) our pres5t kit*5 appliances x is exce$+ly difficult to ma9ta9 = half an h\r a /eady temp]ature ( #afj1 b excell5t results may be obta9$ by ! foll[+ me?od4 ,,s(t-,,cook$ ,,eggs ,p\r en\gh boil+ wat] into a saucepan to m ?an cov] :atev] numb] ( eggs are to be cook$2 !n put 9 ! eggs1 & let !m /& = t5 m9utes on ! he>? or any place :]e ! wat] w n lose its w>m? too quickly4 ,rememb] t x is ! heat 9 ! wat] :i* is to d ! cook+4 ,! saucepan %\ld rema9 uncov]$4 ,practically ?is is an excell5t way to d1 = ! am\nt ( heat 9 ! wat] w n fall bel[ #afj ,fahr4 9 ! t5 m9utes1 & t "t is suffici5t = x to p5etrate to ! c5t] ( ! egg4 ,moreov]1 if ! egg be =gott51 & rema9s 9 ! wat] = a long] "t1 x w n become h>d unless ! temp]ature ( ! wat] be rais$4 ,!oretically an egg %\ld be cook$ at #afj ,fahr41 b practically ?is w\ld involve a consid]able wa/e ( "t & necessitate ! use ( a !rmomet]4 ,almo/ ! same result is obta9$ 9 an easy & conv5i5t way by ! above me?od1 al?\gh x is n an exact "o4 ,! proportion ( boil+ wat] = ea* egg :i* w insure cook+ 9 ! "t giv5 is "o p9t1 b some:at less w d if _m are to be cook$2 = in/ance1 eight eggs w d 9 six p9ts1 z comp>atively less heat is lo/ 9 w>m+ ! pan4 ,,poa*$ ,,or ,,dropp$ ,,eggs ,f a ?91 ev5 slice ( home-made bread cut out a r\nd piece ) a biscuit-cutt]2 toa/ x a delicate br[n4 ,p\r "s boil+ wat] into a small saucepan & salt x1 us+ a saltspoon ( salt to a cup ( wat]2 place x on ! /ove to boil4 ,break a fre% egg into a cup1 & :5 ! wat] is boil+ slip x g5tly into ! pan4 ,at fir/ ! egg w cool ! wat] bel[ ! boil+-po9t1 b %\ld ! wat] aga9 beg9 to boil1 )draw ! pan to a cool] "p ( ! /ove4 ,:5 ! :ite is firm1 or at ! end ( ab\t two m9utes1 lift out ! egg by means ( two spoons or a skimm] 7be+ c>eful n to break ! yolk71 & place x on ! r\nd ( toa/4 ,! egg %\ld n be trimm$4 ,season x ) a speck ( salt1 a little pepp]1 & a bit ( butt] plac$ on ! middle ( ! yolk4 ,?is is a da9ty & easy way ( prep>+ eggs = ! sick1 & "o is always sure ( ! condition ( ! eggs1 :i* is n ! case :5 !y are cook$ 9 ! %ell4 ,a lay] ( m9c$ ham or ( m9c$ *ick5 laid on ! toa/ makes a palatable v>iation4 ,egg-poa*]s1 or little t9 cups ) p]=at$ bottoms set 9 a frame1 may be b\ght = poa*+ eggs1 b 9 ^? t ! au?or has se5 ! raw album5 runs into ! little holes & makes x difficult to remove ! egg aft] x is done )\t break+ x4 ,muff9-r+s may also be us$4 ,,scrambl$ ,,eggs4 ,no4 #a ,break two eggs into a plate1 & spr9kle on a little pepp] & a saltspoon ( salt2 beat !m ) a =k = "o m9ute1 add two tablespoons ( milk or1 bett]1 ?9 sweet cream2 beat aga9 & p\r ! mixture into a butt]$ pan2 /ir x g5tly1 lett+ x cook sl[ly = ab\t two m9utes1 or until ! album5 ( ! egg is coagulat$4 ,x %\ld be s(t & t5d]1 n h>d5$4 ,s]ve x on toa/1 or 9 a small1 squ>e cov]$ di%4 ,,scrambl$ ,,eggs4 ,no4 #b ,beat two eggs1 a saltspoon ( salt1 & a spr9kle ( :ite pepp] 9 a b[l ) a ,dov] egg-beat] until q light2 add two tablespoons ( sweet cream or ( milk1 & turn ! mixture into a d\ble boil] to cook1 /irr+ x con/antly until ! album5 is j coagulat$4 ,a delicate & easily dige/$ di% is ! result4 ,x is a saf] way to use ! d\ble boil] r ?an an omelet-pan4 ,if no d\ble boil] is at h&1 "o may be improvis$ ) a b[l or di% set into a kettle ( hot wat]4 ,,omelets ,omelets may be made 9 a great v>iety ( ways1 ! k9d dep5d+ n ^u a diff]5ce 9 mix+ ! eggs1 b ^u ! +r$i5ts :i* are add$4 ,spani% omelet is ord9>y omelet ) onion4 ,truffles1 mu%rooms1 *opp$ oy/]s1 rum1 & tomato make o!r v>ieties4 ,fl\r %\ld nev] be us$ 9 !m1 z x _c be prop]ly cook$ 9 ! %ort "t t %\ld be giv5 to ! eggs4 ,if x %\ld happ5 t an omelet is to be made1 & !re is no milk at h&1 wat] may be sub/itut$1 b an omelet %\ld nev] be made )\t "o or ! o!r4 ,,creamy ,,omelet ,beat f\r eggs slightly ) a =k until y c take up a spoonful2 add two saltspoons ( salt1 half a saltspoon ( pepp]1 f\r tablespoons ( milk or cream1 & mix well4 ,butt] an omelet-pan1 & be=e ! butt] br[ns turn 9 ! mixture4 ,!n ) ! po9t ( a =k pick or lift up ! cook$ egg f ! c5t]1 & let ! uncook$ egg run "u4 ,?is leaves ! butt] on ! pan1 & is bett] ?an /irr+4 ,cont9ue ! lift+ until ! :ole is ( a s(t creamy consi/5cy1 !n place x ov] a hott] "p ( ! fire & br[n slightly1 fold & turn out z usual4 7,adapt$ f ,mrs4 ,d4 ,a4 ,l9coln's ,bo/on ,cook ,book47 ,= an invalid's use take half ! quantities m5tion$ above--t is1 use two eggs1 two tablespoons ( milk or cream1 a saltspoon ( salt1 & a bit ( pepp]2 & in/ead ( hav+ ! omelet-pan hot1 h x j w>m en\gh to melt ! butt]2 o!rwise ! fir/ lay] ( egg :i* is cook$ may be ov]done & h>d5$4 ,,foamy ,,omelet ,sep>ate ! yolks f ! :ites ( two eggs1 & put !m into b[ls4 ,to ! yolks add a saltspoon ( salt & "o f\r? ( a saltspoon ( pepp]4 ,beat ) a ,dov] egg-beat] until light4 ,!n add two tablespoons ( milk4 ,beat ! :ites until /iff1 b n z /iff z possible1 & fold1 n beat !m into ! yolks1 s t ! :ole %all be v light & puffy4 ,p\r ! mixture into a butt]$ omelet-pan1 & cook sl[ly until ! "u side beg9s to *ange color & become br[n1 or = ab\t two m9utes4 ,!n put ! pan on ! grate 9 ! ov5 = ab\t "o m9ute1 to cook ! upp] surface4 ,"o mu/ endeavor to avoid bo? ov] & "u cook+4 ,if ! omelet is n done en\gh1 ! raw egg w ooze out aft] x is fold$2 on ! o!r h&1 if x is cook$ too mu*1 x w be dry & t\gh4 ,:5 x seems to be coagulat$ on ! upp] surface1 run a case-knife "u x to sep>ate x f ! pan1 & fold "o half ov] ! o!r4 ,take ! platt] :i* is to receive x 9 ! "r h&1 lay x aga9/ ! edge ( ! pan1 & tip ! omelet out4 ,s]ve imm$iately4 ,an omelet is a da9ty & delicate way ( s]v+ eggs1 & may be well made by any "o :o w be> 9 m9d t ! cook+ temp]ature ( album5 is #afj ,fahr41 & t if expos$ to a v mu* high] degree ( heat = _m m9utes1 x w be spoil$1--r5d]$ bo? unpalatable & indige/ible4 ,,omelet ,,) ,,ham4 ,no4 #a ,broil a ?91 small slice ( ham until ?or\ghly well done4 ,lay x betwe5 ! folds ( an omelet4 ,ei!r creamy or foamy omelets may be us$4 ,,omelet ,,) ,,ham4 ,no4 #b ,m9ce a piece ( cook$ ham until x is f9e4 ,/ir x into an omelet 9 ! proportion ( "o teaspoon to an egg1 or x may be spr9kl$ ov] ! surface j be=e fold+4 ,:5 season$ ) a little mu/>d1 x makes a v piquant addition4 ,ei!r creamy or foamy omelets may be us$4 ,,omelet ,,) ,,jelly ,spread a tablespoon ( grape or currant jelly ov] ! middle ( ! upp] surface ( a two-egg omelet j be=e fold+ x4 ,,omelet ,,) ,,*ick5 ,*op f9e ! cook$ :ite meat ( a piece ( *ick54 ,season x ) salt & pepp]1 & spr9kle x ov] an omelet1 or /ir x into ! egg be=e cook+1 9 ! proportion ( "o teaspoon to an egg1 z is done ) ham4 ,,omelet ,,) ,,tomato ,prep>e ?9 slices ( v ripe tomatoes1 by remov+ ! sk9 & season+ slightly ) salt4 ,lay !m on t "p ( ! omelet :i* is to be ! l[] half1 & fold2 or ! tomato may be tuck$ into ! omelet aft] fold+4 ,,omelet ,,) ,,p>sley ,wa% "s p>sley4 ,break (f ! /ems & roll ! re/ into a little ball2 !n1 hold+ x firmly 9 ! left h&1 cut slices f x1 or *op x on a bo>d4 ,/ir x into ! omelet mixture be=e x is cook$1 9 ! proportion ( "o teaspoon = ea* egg4 ,,spani% ,,omelet ,to an omelet mixture add two drops ( onion-juice = ea* egg1 or half a teaspoon ( v f9ely m9c$ onion4 ,,orange ,,omelet ,! ?9ly grat$ r9d ( "o orange & ?ree tablespoons ( ! juice1 ?ree eggs1 & ?ree teaspoons ( p[d]$ sug>4 ,beat ! yolks1 add ! sug>1 r9d1 & juice1 fold 9 ! beat5 :ites1 & cook4 ,fold1 turn out1 spr9kle ?ickly ) p[d]$ sug>1 & score 9 diagonal l9es ) a clean r$-hot pok]4 ,! burnt sug> gives to ! omelet a delici\s flavor4 ,?is is a conv5i5t dess]t = an em]g5cy1 & may be prep>$ 9 t5 m9utes if "o has ! oranges4 7,f ,mrs4 ,d4 ,a4 ,l9coln's ,bo/on ,cook ,book47 ,,potatoes ,next to :eat fl\r1 potatoes are our mo/ common =m ( />* food4 ,! potato is a tub]1 a native ( ,am]ica1 & may be said to h be5 discov]$ to ! civiliz$ _w by ! ,spani>ds1 :o f\nd x gr[+ 9 ,*ili & ,p]u4 ,!nce x 0 c>ri$ to ,spa91 & f !re to o!r p>ts ( ,europe1 "s "t 9 ! sixte5? c5tury4 ,potatoes 7 at fir/ us$ z luxuries1 b are n[ almo/ rank$ among ! necessities ( life4 ,! composition ( potatoes 7,le!rby7 is z foll[s3 ,wat] #ge4jj ,/>* #ah4hj ,nitrog5\s matt] #b4jj ,sug> #c4jj ,fat 4#bj ,salts #a4jjcf ,f ?is we see t />* is ! pr9cipal nutri5t1 !re=e potatoes 9 use = food %\ld be associat$ ) nitrog5\s sub/ances1 su* z eggs1 meat1 fi%1 & milk4 ,! pota% salts :i* potatoes conta9 are v valuable4 ,accord+ to ,le!rby1 an av]age ( ?irty-"o analyses ( ! a% ( potatoes gave #ei4h p] c5t4 ( pota%1 #ai4a p] c5t4 ( phosphoric acid1 ! o!r +r$i5ts be+ 9 exce$+ly small proportions4 ,^! salts are necess>y to a heal?y condition ( ! blood4 ,potatoes are a valuable antiscorbutic4 ,accord+ to ,mattieu ,williams1 scurvy prevail$ 9 ,norway to a v s]i\s ext5t until ! introduction ( ! potato2 & ,lang1 ) o!r good au?orities1 te/ifies t its disappe>ance is due to ! use ( potatoes by a p :o =m]ly 7 insuffici5tly suppli$ ) salts-giv+ vegetable food4 ,! salts ( ! potato are mo/ abundant 9 or ne> ! sk91 & ! decision ( ! "q z to :e!r potatoes %all be p>$ or n be=e cook+ is some:at aid$ by ?is fact4 ,= p]sons :o eat b few o!r fre% vegetables by all means leave ! sk9s on1 b = ^? :o h access to a good kit*5 g>d5 & h pl5ty ( o!r vegetables & fruits f :i* to get _! salts1 x makes no important diff]5ce :e!r ! sk9s are remov$4 ,! potato is em95tly a />* food1 & ?is k indicates ! me?od ( treatm5t 9 cook+4 ,s9ce />* is its pr9cipal +r$i5t 7! am\nt ( nitrog5\s matt] be+ v small71 if x is cook$ ) ref]5ce to t alone1 x w be done 9 ! be/ possible mann]4 ,/>*1 9 ord] to be r5d]$ mo/ dige/ible & acceptable to ! human sy/em1 mu/ be subject$ to a high temp]ature 9 ! pres5ce ( "s liquid4 ,at #dja ,fahr4 7see pages #cc & #cd7 x is conv]t$ into dextr9e4 ,?is *ange1 if n p]=m$ outside ! body1 w be done 9 ! ord9>y processes ( dige/ion aft] ! />* is eat52 !re=e ! ne>] we approa* to x 9 cook+1 ! m p]fectly is ! food prep>$ :i* conta9s x4 ,usually ! fir/ vegetable prescrib$ by ! physician = a sick p]son :o is beg9n+ to use solids1 is a bak$ potato4 ,a bak$ potato1 h[ev]1 may be no bett] ?an a boil$ potato unless x is cook$ 9 s high a temp]ature t ! />* is affect$4 ,boil$ potatoes _c be subject$ to a high] temp]ature ?an #bab ,fahr4 ,bak$ potatoes may be done 9 su* a way t !y are b little bett] ?an boil$--= in/ance1 done 9 a sl[ ov54 ,on ! o!r h&1 if !y are put into a temp]ature ( #chj or #djj ,fahr41 or a hot ov51 !y w be done 9 su* a mann] t ! conv]sion ( />* w 9 a degree take place1 & !y w be consequ5tly bo? palatable & easily dige/$4 ,potatoes roa/$ 9 hot a%es or emb]s are delici\s1 & = ! same reason4 ,b x mu/ n be und]/ood t by cook+ potatoes 9 a high temp]ature ! />* :i* !y conta9 is all *ang$ into dextr9e4 ,?is does n usually take place except 9 slight degree1 b by ! high temp]ature x is bett] prep>$ = ?is *ange 9 ! processes ( dige/ion4 ,probably :at does take place is a sort ( hydration ( ! />*1 result+ 9 ! complete swell+ & f9al bur/+ ( ! granules1 ) possibly an int]m$iate *ange betwe5 ?is & dextr9e4 ,j at ! mom5t :5 potatoes are done !y %\ld be imm$iately tak5 f ! fire & s]v$ at once4 ,! potato is capable ( be+ made into a v>iety ( di%es1 & :5 prop]ly prep>$ has a delicate flavor :i* is v acceptable to mo/ p4 ,x is "o ( ! mo/ easily dige/$ =ms ( />*-conta9+ food4 ,,boil$ ,,potatoes ,= boil$ potatoes1 if !y are to be s]v$ :ole1 select ^? ( ! same %ape & size4 ,wa% !m "u a /ream ( wat] ) a vegetable bru%4 ,p>e c>efully s z n to wa/e ! potato1 & ev5ly1 t !y may look smoo? & %apely4 ,cook !m 9 a granite-w>e kettle or cov]$ saucepan1 9 en\gh salt$ boil+ wat] to j cov] !m4 ,if cold wat] is us$1 !re is a great] loss ( pota% salts by solution1 because ( ! long] "t ( exposure to ! action ( ! liquid4 ,! proportion ( salt %\ld be "o teaspoon to a qu>t ( wat]4 ,potatoes be+ already hydrat$1 x makes no great diff]5ce :e!r !y are put into hot or cold wat]1 except 9 ! "t :i* w be requir$ to boil !m & ! slight loss ( salts4 ,= m$ium-siz$ potatoes f ?irty to =ty m9utes w be necess>y aft] !y beg9 to boil4 ,! mom5t !y feel s(t :5 pi]c$ ) a =k !y are done4 ,take !m at once f ! fire1 dra9 (f all ! wat]1 & dry !m by g5tly mov+ ! pan back & =? ov] ! top ( ! /ove = a m9ute4 ,s]ve z quickly z possible4 ,unless !y are to be eat5 at once1 x is bett] to ma% !m1 & keep !m 9 ! ov5 until ne$$4 ,,ma%$ ,,potatoes ,= ma%$ potatoes ! unev5 sizes may be us$2 ! l>ge ones %\ld be cut into small pieces4 ,prep>e accord+ to ! =ego+ rule1 & :5 !y are cook$ & dri$1 add salt1 butt]1 pepp]1 & cream1 9 ! foll[+ proportions3 #a ,p9t ( potatoes4 #a ,teaspoon ( butt]4 ,teaspoon ( salt4 ,saltspoon ( pepp] 7:ite74 #b ,tablespoons ( sweet cream or ( milk4 ,put into ! potatoes ! butt]1 salt1 & pepp]1 & ma% !m on ! /ove1 9 ! di% 9 :i* !y 7 boil$1 to keep !m hot4 ,use an op5 wire potato-ma%]1 & ma% quickly s t !y may be light & dry1 n gummy4 ,la/ put 9 ! cream1 mix = a mom5t1 & s]ve imm$iately 9 a cov]$ vegetable-di%4 ,if x is necess>y to keep !m = a "t1 arrange !m l a cake 9 ! di% 9 :i* !y are to be s]v$1 smoo? ov] ! top1 dot x ) little bits ( butt]1 or bru% x ov] ) milk or ! beat5 :ite ( egg1 & br[n !m a delicate gold5 color by plac+ ! di% on ! grate 9 ! ov54 ,,bak$ ,,potatoes ,= bak$ potatoes1 select ^? :i* are ( uni=m size & n v l>ge4 ,scrub !m ?or\ghly 9 a /ream ( wat] f ! faucet1 to wa% (f e p>ticle ( s&1 = _m l to eat ! outside4 ,bake !m 9 a hot ov5 = f =ty-five to fifty m9utes4 ,if ! potatoes are ( m$ium size1 & d n cook 9 t "t1 x indicates t ! ov5 is n ( ! prop] temp]ature4 ,bak$ potatoes1 n be+ expos$ to ! solv5t action ( a liquid1 lose none ( _! pota% salts 9 cook+1 z boil$ potatoes d4 ,! same is true ( ^? roa/$1 & ( ^? fri$ raw 9 deep fat4 ,,roa/$ ,,potatoes ,bury m$ium-siz$ potatoes 9 ! emb]s or a%es ( an op5 fire = a half h\r or m1 accord+ to _! size4 ,at ! end ( t "t du/ (f ! a%es ) a bru%4 ,bur/ ! %ells by squeez+ !m 9 ! h&1 & s]ve at once ) salt1 & butt] or cream4 ,ei!r bak$ or roa/$ potatoes are delici\s eat5 ) sweet cream1 salt1 & pepp]4 ,,cream$ ,,potatoes ,left-ov] potatoes may be us$ = ?is di%1 or potatoes may be boil$ on purpose = x4 ,:i*ev] is us$1 cut !m into half-in* dice1 put !m 9 an omelet-pan1 season !m ) salt & pepp]1 & p\r 9 milk until x is ev5 ) ! surface ( ! potato2 !n simm] g5tly until all ! milk is absorb$1 or = ab\t half an h\r4 ,= e p9t ( potatoes make a p9t ( :ite sauce1 season x ) a saltspoon ( salt & a teaspoon ( *opp$ p>sley1 & p\r x ov]4 ,potatoes are v nice done 9 ?is way1 if c>e is tak5 9 simm]+ !m 9 ! milk4 ,unless ?is is done accord+ to ! rule1 !y w h ! cold-potato ta/e1 :i* is n at all palatable4 ,a little *opp$ onion may replace ! p>sley ) good effect4 ,,du*ess ,,potatoes #a ,p9t ( potatoes4 #a ,teaspoon ( butt]4 ,teaspoon ( salt4 #a ,egg4 ,teaspoon ( :ite pepp]4 ,wa%1 p>e1 & boil ! potatoes4 ,dra9 out e drop ( wat]1 & dry !m 9 ! usual way4 ,:5 dry & mealy1 put 9 ! butt]1 salt1 & pepp]1 & ma% !m ?or\ghly & quickly4 ,if potatoes are ma%$ = a long "t sl[ly1 !y become waxy1 s endeavor to d x quickly & z lightly z possible4 ,!n add ! egg1 well beat51 & ! cream2 mix1 & =m x into a flat cake 7on a bo>d7 ab\t half an in* ?ick4 ,cut x into oblongs or squ>es1 or %ape x into r\nds or balls1 bru% ov] ) ! beat5 :ite ( egg1 or milk1 & bake 9 a hot ov5 until a delicate br[n4 ,s]ve ! cakes on a platt] z soon z !y are done4 ,,meats 7,,broil$7 ,( ! diff]5t ways ( cook+ ! fle% ( animals1 especially = ! sick1 broil+ is at once ! mo/ delici\s & ! mo/ difficult4 ,! diff]5ce betwe5 broil$ meat & meat cook$ 9 wat] is t ! broil$ meat is cook$ 9 its own juices1 :ile ! o!r is n4 ,! album5 is coagulat$ 9 bo? cases1 & ! gelat9\s & fibr9\s tissues are s(t5$ by be+ heat$ 9 a liquid4 ,9 broil+ or roa/+ meat ! juices are reta9$1 :ile 9 /ew+ !y g m or less into ! wat]1 & ! loos5+ ( ! fib]s & solution ( ! gelat9 & fibr9 may be c>ri$ fur!r1 on acc\nt ( ! long] exposure to heat & ! l>g] am\nt ( solv5t4 ,9 broil+1 z ! meat is to be cook$ 9 its own juices1 x is evid5t t ^! mu/ be reta9$ z completely z possible2 & 9 ord] to succe$ 9 ?is1 we h to /ruggle ) a dry heat1 :i* may n only cause rapid evaporation1 b may volatilize or decompose "s ( ! flavor+ pr9ciples4#cg ,we %\ld1 !re=e1 endeavor to h su* a temp]ature z %all at fir/ be suffici5tly high to quickly coagulate1 ev5 h>d51 ! album5 9 ! outside surface1 & ?us =m a lay] or protect+ coat ov] ! :ole1 & !n to s modify & regulate ! heat aft]w>d t ! int]ior %all be rais$ to su* a temp]ature z %all prop]ly cook x )\t loss ( its nutritive prop]ties4 ,! "t ( exposure w be diff]5t = diff]5t k9ds ( meat--beef & mutton requir+ a %ort] "t ?an lamb1 *ick51 or game4 ,beef & mutton are be/ :5 cook$ r>e2 lamb1 *ick51 & "s k9ds ( game are be/ :5 well done4 ,game ) :ite fle% %\ld be well done2 all o!r k9ds1 g5]ally speak+1 may be r>e4 ,mu* ( ! sci5ce ( cook+ dep5ds ^u a k ( ! effects ( heat2 & z _m *anges 9 food are due to ! dissociation caus$ by heat1 ! degree ( *ange dep5d+ ^u ! temp]ature1 ! value ( a s\nd k ( ! subject _c fail to be se54 ,to illu/rate3 aside f ! evaporation ( juices & coagulation ( album5 9 a piece ( /eak1 ! *emical sep>ation ( its con/itu5ts1 especially ( ! outside %ell or %ea?1 w v>y ) ! degree ( heat 9 :i* x is cook$4 ,n only = meats1 b = mo/ animal foods1 a cook+ temp]ature less ?an #bab b above #afj is mo/ advisable4 ,?is applies p>ticul>ly to milk1 eggs1 oy/]s1 meats1 & fi%4 ,( c\rse 9 broil+ we p>tially sacrifice ! outside by cook+ 9 a high temp]ature = ! sake ( pres]v+ ! inn] portions4 ,,beef ,beef is1 )\t d\bt1 our mo/ valuable k9d ( meat4 ,x is nutriti\s1 ( excell5t flavor1 & comp>atively easy ( dige/ion4 ,x conta9s _m ( ! sub/ances necess>y to n\ri% ! body--wat]1 fat1 album51 gelat91 fibr91 salts1 & flavor+ prop]ties4 ,! direct nutri5ts :i* x conta9s are fat & prote94 ,! quality ( beef v>ies ) ! age ( ! animal & ! mann] 9 :i* x has be5 fatt5$4 ,x requires a consid]able am\nt ( /udy to be able to select a good roa/ or /eak4 ,if ! fat be ( light1 gold5 color1 firm & ?ick1 & ! lean be /reak$ ) f9e l9es ( fat1 x is "o indication ( a well-n\ri%$ animal4 ,a reliable deal] may be ( great s]vice 9 aid+ "o to di/+ui% betwe5 good & poor qualities4 ,! be/ portions = /eak are f ! lo91 top ( ! r\nd1 & rump4 ,! cut call$ port]h\se is f ne> ! middle ( ! lo91 & is ! be/ portion ( ! animal4 ,x has a ri*1 f9e flavor1 & conta9s a section ( t5d]lo94 ,sirlo9 /eak is f ! lo91 & is also v nice4 ,! fir/ & second cuts f ! top ( ! r\nd are excell5t1 conta9+ mu* well-flavor$ juice4 ,! composition ( a r\nd /eak free f bones is z foll[s 79 #ajj p>ts73 ,prote91 gelat91 fibr91 etc4 #bc4jj ,,nutri5ts ,fats #i4jj ,m9]al matt]s #a4cj ,,wat] #ff4gj ------- ,total #ajj4jj ,,atwat]4 ,! "t giv5 bel[ = ! dige/ion ( beef is tak5 f calculations by ,dr4 ,beaumont3 ,h\rs4 ,m9utes4 ,beef/eak broil$ #c ,beef1 fre%1 lean1 roa/$ #c #cj ,beef fri$ #d ,,value ,,( ,,beef ,z mat]ial = muscle #ai ,z heat-giv] #ad ,z food = bra9 & n]v\s sy/em #b ,wat] #fe ,,atwat]4 ,to ,broil ,/eak4 ,select a /eak f ! lo91 top ( ! r\nd1 or rump4 ,h x cut an in* & a half 7or1 bett]1 two in*es7 ?ick4 ,if !re is a great deal ( fat1 trim (f "p ( x1 & wipe ! /eak ) a clean1 wet clo?4 ,a fire ( gl[+ r$ coals is necess>y to d broil+ well4 ,place ! /eak 9 a wire broil]1 & put x z ne> ! coals z possible 7"o writ] says plunge x into ! hotte/ "p ( ! fire71 c\nt t5 & turn x1 c\nt aga9 & turn aga9 until x has be5 turn$ five or six times s z to quickly cook a ?9 lay] all ov] ! outside1 to %ut 9 ! juices ( ! meat1 & to =m a protect+ %ea? ( coagulat$ album5 ov] ! :ole4 ,!n lift ! broil] away f ! coals & d ! re/ ( ! process sl[ly1--t is1 9 a l[] temp]ature1 t ! heat may h "t to p5etrate to ! c5t] ( ! piece & raise ! juices to a suffici5tly high temp]ature to s(t5 ! fib]s1 b n s high z to hornify ! album5 or *> ! outside4 ,turn x e half m9ute until done4 ,if ! fat melts & flames1 d n lift up ! broil]2 x w d no h>m1 & ! black deposit :i* results is only c>bon4 ,?is c>bon is n injuri\s2 ! color is n especially attractive1 b ! ta/e w be good4 ,! cauti\s cook :o does n appreciate ?is w lift up ! broil]1 ?us cool+ ! meat1 & w p]haps bl[ out ! flame1 a proce$+ :i* is op5 to "q z a po9t ( neatness4 ,z coal fires are nev] twice alike1 & ! am\nt ( heat s5t out is v>iable1 x is con/antly necess>y to judge anew z to :]e ! broil] %all be plac$4 ,a c]ta9 am\nt ( practice is requir$ to be able to broil ) ev5 fair success4 ,:5 done a /eak %\ld be br[n on ! outside1 p9k & juicy inside1 & plump1 n %rivel$4 ,/eak %\ld be at lea/ an in* ?ick1 o!rwise ! proportion ( surface expos$ to ! heat w be s great 9 proportion to ! am\nt ( meat z to cause ! loss by evaporation ( mo/ ( ! juice1 ?us mak+ ! /eak t\gh & dry4 ,f five to sev5 m9utes w be requir$ to cook a /eak an in* ?ick2 if an in* & a half ?ick1 f eight to t5 m9utes4 ,s]ve ! /eak on a hot platt] aft] hav+ season$ bo? sides ( x ) salt & pepp]1 b no butt]4 ,if x is desirable to use butt]1 s]ve x ) ! /eak r ?an on x4 ,,hamburg ,,/eak4 ,no4 #a 7,,scrap$ ,,beef7 ,cut a piece ( t5d] /eak half an in* ?ick4 ,lay x on a meat-bo>d1 & ) a %>p knife scrape (f ! s(t "p until !re is no?+ left b ! t\gh1 /r+y fib]s4 ,season ?is pulp ) salt & pepp]1 make x into little flat1 r\nd cakes half an in* ?ick1 & broil !m two m9utes4 ,s]ve on r\nds ( butt]$ toa/4 ,?is is a safe & da9ty way to prep>e /eak = "o :o is j beg9n+ to eat meat4 ,:5 x is n conv5i5t to h gl[+ coals1 ^! meat-cakes may be broil$ 9 a v hot omelet-pan4 ,,hamburg ,,/eak4 ,no4 #b ,p\nd a ?9 piece ( beef/eak until ! fib]s are brok52 season x ) salt & pepp]1 fold & p\nd aga92 !n broil x ?ree or f\r m9utes ov] a cle> hot fire4 ,s]ve at once4 ,,t5d]lo9 ,,/eak ,broil a t5d]lo9 /eak1 & at ! same "t a small piece ( r\nd /eak1 :i* usually conta9s a great deal ( well-flavor$ juice4 ,cut ! r\nd /eak into small pieces1 & squeeze ! juice f x ov] ! t5d]lo94 ,t5d]lo9 /eak is t5d]1 b usually nei!r juicy nor p>ticul>ly well flavor$4 ,by ?is me?od "o gets a delici\s /eak4 ,,beef/eak ,,la ,,ma,,tre ,d',h,,tel ,broil a /eak1 place x on a platt]1 & season x ) salt & pepp]2 spr9kle x ) f9ely *opp$ p>sley1 drops ( lemon-juice1 & "s little bits ( butt]4 ,set x 9 ! ov5 long en\gh to s(t5 ! butt]4 ,a /eak done 9 ?is way may be made q attractive by g>ni%+ x ) hot ma%$ & season$ potatoes :i* h be5 squeez$ ?r\gh a potato-/ra9]4 ,a col&] may be us$ 9 lieu ( a /ra9]4 ,! potato loses "s ( its heat 9 ! process1 s c>e mu/ be tak5 to h ! di% v hot or to place x 9 ! ov5 until x becomes s4 ,a /eak may always be g>ni%$ ) p>sley1 wat]-cress1 or slices ( lemon4 ,,*ick5 7,,broil$7 ,= broil+1 select a "y *ick5--"o f ?ree to eight mon?s old4 ,s+e x4 ,split x d[n ! back1 & free x f all refuse1 su* z p9-fea!rs1 lungs1 kidneys1 oil-bag1 w9dpipe1 & crop 7! latt] is sometimes left 9 :5 ! *ick5 is drawn74 ,wa% x quickly 9 cold wat]1 fold x 9 a clean clo? kept = ! purpose1 & clap g5tly betwe5 ! h&s until all ! wat] is absorb$4 ,sep>ate ! jo9ts--! l[] jo9t ( ! leg & ! upp] jo9t ( ! w+--by cutt+ ! fle% on ! "u side & sev]+ ! :ite t\gh t5dons4 ,s(t5 "s butt] until x runs1 !n dip ! *ick5 into x1 season x ) salt & pepp]1 dr$ge ) fl\r1 & broil x 9 a wire broil] = f fifte5 to tw5ty m9utes1 accord+ to ! size4 ,! same pr9ciple holds 9 broil+ *ick5 z 9 /eak4 ,! fir/ "p ( ! process %\ld be done 9 a high temp]ature to coagulate ! juices ( ! out] lay]s1 & ! la/ "p v sl[ly4 ,c>e mu/ be tak5 t x is ?or\ghly done at ! ?ick jo9ts ( ! w+ & leg4 ,s]ve hot4 ,to ,buy a ,*ick54 ,! be/ *ick5s h yell[ sk91 b "o may be deceiv$ if guid$ by ?is alone1 = f[ls (t5 h yell[ sk9 also4 ,! flexibility ( ! end ( ! brea/-bone is always a sure means ( decid+ z to ! age ( ! bird4 ,if x be s(t1 easily b5t1 & if x feels l c>tilage1 ! *ick5 is "y4 ,sometimes deal]s break ! bone = ! purpose ( deceiv+ buy]s1 b x does n take a great deal ( intellig5ce to decide betwe5 a brok5 bone & "o t is easily b5t4 ,if ! bone be h>d & firm1 x is an indication ( age4 ,= broil+1 ( c\rse1 ! *ick5 %\ld be "y1 ! fle% ( good color & well n\ri%$1 &1 z 9 ! buy+ ( beef1 "o may rely ^u ! judgm5t ( a good deal]4 ,! way 9 :i* *ick5s are f$ has mu* to d ) ! flavor ( ! meat4 ,,birds ,v>i\s k9ds ( birds1 su* z squab1 p>tridge1 plov]1 snipe1 pheasant1 etc41 are p>ticul>ly appropriate food = ! sick1 p>tly because we associate !m ) ! da9ty ?+s ( life1 b m on acc\nt ( ! valuable nutri5t prop]ties :i* !y conta94 ,!y are especially ri* 9 salts 7p>ticul>ly ! phosphates71 :i* are s mu* ne$$ by a sy/em exhau/$ by disease4 ,birds :i* fe$ mo/ly on gra9s1 su* z ! p>tridge & ! pheasant1 w be> transportation1 & w keep1 9 cold wea!r1 a long "t4 ,birds ) d>k fle%1 :i* live mo/ly on animal food1 decay quickly4 ,a g5]al rule = ! cook+ ( game is ?is3 t ) :ite fle% %\ld be well done1 t ) d>k %\ld be r>e1 & usually is only prop]ly cook$ :5 s]v$ s1 z 9 ! case ( woodcock1 duck1 & snipe4 ,:5 9 ,season4 ,"s birds1 su* z re$-birds1 p>tridge1 & plov]1 h a season :i* v>ies slightly 9 diff]5t p>ts ( ! c\ntry1 accord+ to ! game laws ( diff]5t ,/ates4 ,9 ,m>yl&1 ! foll[+ birds may be f\nd 9 m>ket accord+ to ! "t /at$3 ,squabs ,all ! ye>4 ,p>tridge ,novemb] #a--;,decemb] #be4 ,snipe ,septemb]--,decemb]4 ,plov] ,septemb]--,novemb]4 ,pheasants ,octob]--,janu>y4 ,woodcock ,augu/--,febru>y4 ,rice- or re$-birds ,septemb]--,middle ,octob]4 ,field-l>ks ,summ] & e>ly autumn4 ,gr\se 7prairie-h57 ,all ! ye>4 ,pigeons ,all ! ye>4 ,! cleans+ & prep>ation ( birds is 9 g5]al c>ri$ out 9 ! same mann] z ) *ick5s4 ,:5 !re is any v>iation f ?is1 x w be m5tion$ "u ! rule = ea*4 ,,squabs ,squabs are "y dome/ic pigeons4 ,! ,philadelphia m>ket supplies ne>ly all ( ^? us$ 9 ! ea/]n "p ( ! ,unit$ ,/ates4 ,remove ! fea!rs1 & all p9-fea!rs2 cut (f ! head & legs1 & split ! bird d[n ! back c>efully ) a %>p knife4 ,lift out c>efully ! cont5ts ( ! body1 :i* are conta9$ 9 a little sac or delicate membrane2 !y %\ld be tak5 out )\t break+4 ,d n =get ! w9dpipe1 crop1 lungs1 & kidneys4 ,wa%1 & prep>e ! squab 9 ! same mann] t *ick5 is done1 except ! dipp+ 9 butt] & dr$g+ ) fl\r2 ?is may be omitt$1 z squabs are g5]ally fat & d n require x4 ,broil f twelve to fifte5 m9utes1 accord+ to ! size ( ! bird & ! int5sity ( ! fire4 ,x %\ld be well done4 ,s]ve on hot butt]$ toa/4 ,,p>tridge ,! p>tridge is a :ite-fle%$ bird4 ,x may be broil$ or roa/$4 ,to ,broil4 ,foll[ ! same rule z t giv5 = squab1 except dip 9 melt$ butt] & dr$ge ) fl\r4 ,to ,roa/4 ,prep>e 9 ! same mann] z = broil+1 except dip 9 butt] & dr$ge twice4 ,d n =get ! salt & pepp]4 ,!n skew] ! body s t x w resemble a :ole bird1 & look z if x _h n be5 split d[n ! back4 ,spread a teaspoon ( butt] on ! brea/1 & bake x 9 a hot ov5 = tw5ty to ?irty m9utes4 ,p>tridge done 9 ?is way is delici\s1 = ! butt] enri*es ! meat1 :i* is naturally dry4 ,x %\ld be s]v$ well done1 n r>e1 on hot butt]$ toa/1 ) currant jelly4 ,! season = p>tridges is 9 mo/ ,/ates dur+ ! la/ "p ( ! autumn1 & g5]ally ! laws 9 reg>d to !m are rigid4 ,nev]!less1 !y c be b\ght f ! middle ( ,octob] until ,may1 or ! beg9n+ ( w>m wea!r4 ,! p>tridge is a bird t keeps well1 be>s transportation1 & is s5t f "o "p ( ! c\ntry to ano!r1 _m com+ f ! ,we/ :5 ! season is ov] 9 ! ,ea/]n ,/ates4 ,x is a m$ium-siz$ bird1 ) mottl$ br[n fea!rs1 :i* are black at ! ends1 especially ^? on ! back1 & mottl$ br[n & silv]-gray on ! brea/4 ,,snipe ,snipe may be bo? prep>$ & cook$ z p>tridges are--t is1 broil$ & roa/$4 ,! snipe has ri*1 d>k meat1 & !re=e w n ne$ to be dipp$ 9 butt] = ei!r broil+ or roa/+4 ,x is ab\t ! same size z a squab1 b z x is to be cook$ r>e 7x is m t5d] & ( nic] flavor s71 t5 m9utes is suffici5t "t = broil+1 & f twelve to fifte5 m9utes = roa/+ 9 a hot ov54 ,s]ve x ) currant jelly on hot butt]$ toa/4 ,! snipe has a long bill1 f two to two & a half in*es 9 l5g?4 ,x is ab\t ! size ( a squab1 ) d>k1 almo/ black1 w+-fea!rs tipp$ ) :ite1 & ! fea!rs ( ! back are int]m+l$ ) flecks ( gold5 br[n4 ,! "u sides ( ! w+s are pe>l-gray1 & ! brea/ is :ite4 ,,pheasants ,pheasants may be broil$ or roa/$4 ,z ! meat is dry1 !y %\ld be well rubb$ ) s(t butt] & dr$g$ ) fl\r4 ,x is a good way1 aft] putt+ on ! salt & pepp]1 to dip ! bird into melt$ butt]1 !n dr$ge x ) fl\r1 !n lay on s(t butt] & dr$ge a second "t2 or1 :5 x is skew]$ & ready = ! ov51 x may be spread ?ickly ov] ! brea/ ) s(t5$ butt]4 ,c>e mu/ be tak5 t ! v ?ick portion ( ! brea/ be cook$ ?r\gh1 z pheasant %\ld be well done1 & f "o half to ?ree qu>t]s ( an h\r w be necess>y = ?is4 ,,woodcock ,! woodcock is ab\t ! size ( a p>tridge1 ) mottl$ d>k br[n & gray fea!rs1 except on ! brea/1 :]e !y are a sort ( light salmon br[n4 ,x has a long sl5d] beak1 some:at l t ( a snipe4 ,prep>e woodcock l squab1 only d n cut (f ! head1 z ! bra9 is consid]$ a da9ty by epicures4 ,remove ! sk9 f ! head1 & tie or skew] x back aga9/ ! body4 ,use salt & pepp] = season+1 b nei!r fl\r nor butt]1 z ! woodcock has d>k1 ri* fle%4 ,broil f eight to t5 m9utes4 ,s]ve r>e on toa/4 ,,re$-,,birds ,re$-birds are to be prep>$ aft] ! g5]al rule = dress+ birds4 ,al?\gh !y are sometimes cook$ :ole1 x is bett] to draw !m4 ,split !m d[n ! back1 remove ! cont5ts ( ! body1 & aft] wa%+ & wip+ !m1 /r+ ?ree or f\r on a skew]1 pull+ x ?r\gh _! sides1 s t !y %all appe> :ole4 ,roa/ 9 a %all[ pan 9 a hot ov51 f eight to t5 m9utes2 or1 be=e roa/+1 wrap ea* "o 9 a v ?9 slice ( fat pork & p9 x on ) a skew] 7wire74 ,broil$4 ,prep>e z = roa/+1 except peel (f ! sk91 tak+ ! fea!rs ) x4 ,broil f two to f\r m9utes4 ,s]ve on toa/4 ,x is a good plan to sk9 all small birds4 ,! re$-bird is ! bobol9k ( ,new ,engl&1 ! re$-bird ( ,p5nsylvania1 & ! rice-bird ( ! ,c>ol9as4 ,,gr\se ,! gr\se or prairie-h5 is 9 season all ! ye>1 b is at its be/ dur+ ! fall & w9t]4 ,to ,prep>e4 ,clean1 wa%1 & wipe x4 ,l>d ! brea/1 or fa/5 to x ) sl5d] skew]s a ?9 slice ( salt pork4 ,gr\se has dry fle%1 consequ5tly x w be improv$ by rubb+ s(t5$ butt] ov] x1 z well z by us+ pork4 ,spr9kle on a little salt1 dr$ge x ) fl\r1 & cook 9 a quick ov5 = ?irty m9utes4 ,gr\se are also v nice pott$4 ,aft] !y are made ready = cook+1 fry a little fat pork & "s *opp$ onion toge!r 9 a l>ge deep spid] = a few m9utes1 !n lay 9 ! gr\se1 cov] ! spid]1 & fry until ! outside ( ea* bird is some:at br[n$1 or = tw5ty m9utes1 sl[ly4 ,!n put !m into a granite-w>e kettle & /ew until t5d]1 :i* w take f "o to two h\rs4 ,:5 !y are done1 lift !m out1 ?ick5 ! liquid slightly ) fl\r1 & season x ) salt & pepp] = a gravy4 ,s]ve ! gr\se on a deep platt] ) ! gravy p\r$ ar\nd1 or simply season ! liquid & cook t9y dumpl+s 9 x1 :i* may be s]v$ ar\nd ! birds4 ,!n ?ick5 ! liquid & p\r ov]4 ,! am\nt ( onion to be fri$ ) ! pork %\ld n exce$ half a teaspoon = ea* bird1 & ( pork ! proportion ( a cubic in* to a bird is en\gh4 ,pigeons pott$ accord+ to ^! directions = gr\se are excell5t4 ,,field-,,l>ks ,field-l>ks & rob9s may be prep>$ & cook$ 9 exactly ! same way t re$-birds are done4 ,rob9s are good 9 autumn4 ,,v5ison ,v5ison is 9 season dur+ ! late autumn & w9t]4 ,:5 hung = a prop] l5g? ( "t1 x is ! mo/ easily dige/$ ( all meats4 ,= ?is reason x is a favorite ) epicures :o eat late supp]s4 ,accord+ to ,dr4 ,beaumont x is dige/$ 9 "o h\r & ?irty-five m9utes4#ch ,/eaks may be tak5 ei!r f ! lo9 or ! r\nd4 ,broil !m accord+ to ! rule = beef/eak1 & s]ve v hot ) a slice ( lemon or a little cl>et p\r$ ov]4 ,v5ison w n please an epicure unless x is hot & r>e :5 s]v$4 ,to accompli% ?is 9 a p]fectly satisfactory mann]1 x has become ! fa%ion 9 families to h ! broil+ done on ! table1 9 a *af+-di%1 ea* p]son att5d+ to 8 own /eak1 & cook+ x accord+ to 8 p>ticul> fancy4 ,,mutton ,a good piece ( meat fre$ f refuse1--t is1 indige/ible portions su* z bone1 etc41--if neatly prep>$ & prop]ly cook$1 is practically entirely dige/$4 ,if c>elessly h&l$ & cook$ s t its juices are evaporat$1 & its natural flavors undevelop$ or de/roy$1 !re w be m or less wa/e 9 ! process ( dige/ion4 ,mutton requires m c>e 9 cook+ ?an beef1 or1 9 o!r words1 x is m easily spoil$ 9 t process2 b :5 done ) due consid]ation1 x is a mo/ acceptable meat4 ,a ?ick1 c>efully broil$1 hot1 juicy mutton *op j f ! coals is a v delici\s morsel4 ,! same piece ) ! adjectives rev]s$1--t is1 done )\t ?\ght1 p]haps raw 9 ! middle1 *>r$ on ! outside1 & cold1--is f> f be+ acceptable to ev5 a heal?y p]son4 ,j inside ( ! out] sk9 ( ! %eep !re is a ?ick1 t\gh membrane envelop+ ! :ole animal2 ! peculi> flavor call$ woolly1 :i* makes mutton disagreeable to _m1 is giv5 to ! meat l>gely by ?is cov]+4 ,x is suppos$ t ! oil f ! wool /rikes ?r\gh4 ,an important po9t 9 ! prep>ation ( ! meat = cook+ is ! removal ( ?is sk91 = o!rwise ! unpleasant ta/e w be v /rong1 & ! *op or roa/ consequ5tly f> f z delicate z x might be4 ,! value ( mutton z a nutri5t is practically ! same z t ( beef1 z may be se5 by comp>+ ! foll[+ table ) t ( beef previ\sly giv54 ,z mat]ial = muscle #ba ,z heat-giv] #ad ,z food = bra9 & n]v\s sy/em #b ,wat] #fc ,,dige/ibility ,,( ,,mutton ,h\rs4 ,m9utes4 ,broil$ #c ,boil$ #c ,roa/$ #c #ae ,,mutton ,,*ops ,= ! same reason t is giv5 9 ! rule = beef/eak1 mutton *ops %\ld be ?ick4 ,:5 ! fat is abundant & little l9es ( fat run ?r\gh ! fle%1 x is an indication ( a good quality ( meat4 ,to prep>e ! *ops = broil+1 cut away ! t\gh outside sk91 trim (f a "p ( ! fat1 b n all1 & any portion ( ! sp9al cord :i* may be atta*$4 ,broil 9 ! same mann] t /eak is done--t is1 close to ! gl[+ coals--= ab\t "o m9ute1 turn+ (t51 & at a di/ance f !m = ! re/ ( ! "t1 :i* %\ld be f f\r to six m9utes = a *op an in* ?ick4 ,mutton1 l beef1 %\ld be s]v$ r>e4 ,season *ops ) salt & pepp]1 b no butt]1 z ! meat is ri* 9 fat & does n require x4 ,tomato-sauce is an old-fa%ion$ accompanim5t ( a *op1 & may or may n be s]v$ ) x4 ,= breakfa/ x is bett] omitt$4 ,,*ops1 ,,pan-,,broil$ ,*ops are fairly good pan-broil$4 ,! same pr9ciple is to be foll[$ z 9 cook+ ov] coals--t is1 a high degree ( heat at fir/1 to se> ov] ! outside be=e ! juices escape1 & a l[ temp]ature aft]w>d2 !re=e heat ! pan or spid] exce$+ly hot 7use no fat71 drop 9 ! *op1 c\nt t5 & turn1 c\nt aga9 & turn aga9 = ab\t "o m9ute1 !n draw ! pan to ! side or back ( ! /ove & f9i% sl[ly4 ,a *op "o in* ?ick w be p]fectly done 9 f five to sev5 m9utes4 ,if ! pan is hot en\gh at fir/1 !re w be no loss ( juice or flavor4 ,season & s]ve 9 ! same mann] z broil$ *ops4 ,,fr5* ,,*ops ,trim a *op until !re is no?+ left b ! r\nd muscle at ! ?ick end1 ) a little fat ab\t x4 ,cut away all ! meat f ! bone1 :i* w !n look l a h&le ) a neat morsel at "o end4 ,broil4 ,,*ops ,,9 ,,pap] ,spread a piece ( pap] ev5ly & ?ickly ) butt]4 ,lay ^u x a nicely trimm$ *op1 & d\ble ! pap] ) ! edges toge!r4 ,fold & crease ^! edges on ! ?ree sides2 !n fold & crease aga91 s t ! butt] _c run out4 ,^! folds %\ld be half an in* wide4 ,x w be necess>y to h ! %eet ( pap] 7note-pap] or ?ick br[n pap] w d7 consid]ably m ?an twice z l>ge z ! *op4 ,broil ov] coals1 n too ne>1 turn+ (t5 s t ! temp]ature %all n get s high z to ignite ! pap]4 ,a *op broil$ 9 ?is way is ba/$ 9 ! butt] & its own juices1 & is v delicate4 ,be c>eful n to let ! pap] ignite1 & yet d n h x s f> f ! coals t ! meat w n cook4 ,?is is be/ accompli%$ by hold+ ! broil] ne> ! coals & turn+ (t53 t is1 ab\t once 9 tw5ty seconds4 ,!re is no dang] t ! pap] w cat* fire if ! broil] is turn$ (t5 en\gh4 ,a *op ?ree qu>t]s ( an in* ?ick w cook 9 five m9utes1 "o an in* ?ick 9 eight4 ,%\ld ! pap] cat* fire1 x ne$ n de/roy ! *op4 ,take x out1 put x into a fre% pap]1 & try aga94 ,! *op %\ld be s]v$ v hot1 season$ ) salt & pepp]4 ,,lamb ,,*ops ,lamb *ops are v delicate & t5d]4 ,!y may be kn[n by ! light] color ( ! fle% z comp>$ ) mutton *ops1 & by ! :it5ess ( ! fat4 ,prep>e & broil !m 9 ! same way t mutton *ops are broil$1 except t !y are to be well done in/ead ( r>e1 & to accompli% ?is long] cook+ by ab\t ?ree m9utes w be requir$3 = a *op an in* ?ick1 f eight to t5 m9utes1 in/ead ( f f\r to six z = mutton4 ,,/ews ,,*ick5 ,,/ew #a ,cup ( *ick5 meat4 #a ,teaspoon ( *opp$ onion4 #b ,tablespoons ( :ite turnip4 #a ,saltspoon ( curry-p[d]4 ,teaspoon ( salt4 ,a little :ite pepp]4 #a ,tablespoon ( rice4 ,left-ov] broil$ *ick5 or ! cutt+s f a cold roa/ w d = ?is di%4 ,divide ! meat into small pieces1 exclud+ all sk91 gri/le1 t5dons1 & bone4 ,boil ! bones & scraps1 9 wat] en\gh to cov] !m1 = an h\r4 ,!n /ra9 ! liquor1 skim (f ! fat1 & put into x ! *ick51 onion1 turnip 7:i* %\ld be cut 9 small cubes71 curry-p[d]1 salt1 pepp]1 & rice4 ,simm] all toge!r = an h\r4 ,s]ve4 ,! vegetables & curry flavor ! meat1 & a mo/ easily dige/$ & palatable di% is ! result4 ,potatoes may be sub/itut$ = ! rice1 & cel]y-salt1 bay-leaves1 or sweet m>joram = ! curry4 ,if h]bs be us$1 tie !m 9 a bag & drop x into ! /ew1 ( c\rse remov+ x be=e c>ry+ ! di% to ! table4 ,! above rule w make en\gh /ew = two p]sons4 ,by multiply+ ea* item 9 x1 any am\nt may be made4 ,,beef ,,/ew ,use = beef /ew ei!r cold beef/eak1 ! portions left f a roa/1 or uncook$ meat4 #a ,cup ( beef cut into small pieces4 #a ,teaspoon ( m9c$ onion4 #b ,tablespoons ( turnip4 #b ,tablespoons ( c>rot4 ,teaspoon ( salt4 ,cup ( cut potatoes4 ,a little black pepp]4 ,if beef/eak is select$1 free x f fat1 gri/le1 & bone1 & cut x into small pieces4 ,fry ! onion1 c>rot1 & turnip 7:i* %\ld be cut into small cubes7 9 a little butt]1 sl[ly1 until !y are br[n4 ,add !m to ! meat1 cov] x ) wat]1 & simm] = "o h\r4 ,!n skim (f ! fat1 put 9 ! potatoes 7cut 9 half-in* cubes7 & ! salt & pepp]4 ,boil = half an h\r m4 ,s]ve 9 a cov]$ di% ) cr\tons4 ,! vegetables are fri$ p>tly to give ! desirable br[n color to ! /ew1 & p>tly because _! flavor is f9] done t way4 ,a beef/eak /ew is a v savory & satisfactory di%4 ,if fre%1 uncook$ meat is us$1 cut x into small pieces & fry x 9 a hot butt]$ pan = a few m9utes1 to br[n ! outside & ?us obta9 ! agreeable flavor t is develop$ 9 all meats by a high temp]ature4 ,simm] two & a half h\rs be=e putt+ 9 ! potatoes4 ,:5 ! left-ov] portions ( a roa/ are us$1 ! meat %\ld be fre$ f all gri/le1 bone1 & fat2 ^! may be boil$ sep>ately = additional bro?4 ,,mutton ,,/ew ,exactly ! same rule may be foll[$ = mutton /ew z = beef4 ,d n =get to trim ! meat c>efully4 ,use only cle> pieces ( ! lean4 ,if a roa/ is us$ & !re are bones1 boil !m 9 wat] ) ! scraps = additional bro?4 ,mutton /ew is good made ) pe>l-b>ley in/ead ( potatoes1 9 ! proportion ( "o teaspoon ( gra9 to a cup ( meat2 x %\ld be put 9 at ! beg9n+ ( ! cook+4 ,a half teaspoon ( *opp$ p>sley is a nice addition1 or a few tablespoons ( /ew$ & /ra9$ tomato4 ,,sweetbreads ,sweetbreads are ! pancreatic gl&s ( ! calf4 ,!y are good :ile ! animal lives on milk1 b *ange _! nature :5 x beg9s to eat grass & hay1 & are !n no long] useful = food4 ,! gl& consi/s ( two p>ts1 ! long1 sl5d] portion call$ ! neck sweetbread1 & ! r\nd1 ?ick "p kn[n z ! he>t sweetbread4 ,^! are sometimes sold sep>ately1 b !y %\ld be toge!r4 ,among epicures sweetbreads are consid]$ a da9ty1 & are c]ta9ly a mo/ acceptable =m ( food = ! sick4 ,to ,prep>e4 ,z soon z sweetbreads come f m>ket1 !y %\ld be clean$ & p>boil$4 ,cut (f any refuse1--su* z pipes1 fat1 & all bruis$ portions1--& wa% !m quickly 9 cold wat]4 ,p\r into a saucepan "s boil+ wat]1 salt x1 & add a little lemon-juice or v9eg> 7n m ?an a teaspoon to a p9t ( wat]72 boil ! sweetbreads 9 ?is = fifte5 m9utes if !y are to be cream$1 broil$1 or bak$1 or aga9 cook$ 9 any way2 b if !y are to be s]v$ pla9 ) peas1 !y %\ld rema9 on tw5ty-five or ?irty m9utes4 ,:5 done1 dra9 (f ! wat] & set !m aside to cool4 ,sweetbreads mu/ always be p>boil$ z soon z possible aft] be+ tak5 f ! animal1 z !y decay quickly4 ,sweetbreads may be made :ite by soak+ !m 9 cold wat] = half an h\r2 ! flavor1 h[ev]1 is said to be injur$ by s do+4 ,,cream$ ,,sweetbreads ,make a cream sauce ) a cup ( sweet cream1 a tablespoon ( fl\r1 & half a tablespoon ( butt]4 ,!n cut a sweetbread into half-in* cubes1 salt x slightly1 & spr9kle on a little :ite pepp]4 ,mix equal quantities ( x & ! cream sauce toge!r1 put ! mixture into individual porcela9 patty-di%es or scallop-di%es1 spr9kle ! top ) butt]$ crumbs1 & bake on ! grate 9 a hot ov5 = t5 m9utes4 ,?is w give suffici5t "t to f9i% ! cook+ ( ! p>boil$ sweetbread )\t h>d5+ x4 ,! sauce may be made q acceptably ) milk1 by us+ a tablespoon ( butt] in/ead ( half t quantity4 ,?is is a good way to prep>e sweetbreads1 & "o p>ticul>ly desirable = ! sick4 ,!y w be t5d] & delicate if c>e is tak5 n to ov]cook !m 9 ei!r ! boil+ or ! bak+4 ,,fricasse$ ,,sweetbreads ,cut a p>boil$ sweetbread into half-in* cubes4 ,!n make a sauce ) half a teaspoon ( fl\r1 a teaspoon ( butt]1 ?ree f\r?s ( a cup ( /rong *ick5 bro?1 & "o f\r? ( a cup ( sweet cream4 ,heat ! bro?4 ,cook ! fl\r 9 ! butt]1 lett+ ! two simm] toge!r until br[n1 !n add ! hot bro?1 a little at a "t1 /irr+ con/antly1 & la/ put 9 ! cream4 ,season ! sauce ) a bit ( salt1 a little black pepp]1 half a teaspoon ( lemon-juice1 & a speck ( curry-p[d]4 ,roll ! cut sweetbread into x1 simm] = five m9utes1 & s]ve on sippets1 or on squ>es ( dry toa/ 9 a cov]$ di%4 ,! *ick5 bro? may be made by boil+ ! bones & cutt+s ( a roa/1 & milk may be sub/itut$ = ! cream4 ,,sweetbreads ,,) ,,peas ,a favorite way ( s]v+ sweetbreads is ) fre% peas4 ,!y %\ld be boil$ 9 salt$ wat] & arrang$ 9 ! middle ( a platt] ) ! peas 7cook$ & season$7 ar\nd !m4 ,s]ve !m ) a cream sauce4 ,or ! peas may be pil$ 9 ! middle ( a platt]1 ! sweetbreads arrang$ z a bord]1 & ! sauce p\r$ ar\nd ! :ole4 ,sweetbreads l>d$ & bak$ may also be s]v$ 9 ?is way4 ,,fi% ,fi% fre% f ! lakes or sea is excell5t food4 ,! po9t ( fre%ness is a v important "o1 = all k9ds spoil quickly1 &1 unless y c be q sure h[ long !y h be5 out ( ! wat]1 x is bett] to f9d "s o!r food = y\r invalid4 ,"s %ell-fi%1 su* z crabs & lob/]s1 are especially dang]\s1 & %\ld n be eat5 by ei!r sick or well1 unless !y are kn[n to be 9 p]fect condition4 ,= ! sick !y _h bett] n be us$ at all4 ,! fle% ( good fre% fi% is firm & h>d1 & w rise at once :5 press$ ) ! f+]4 ,if ! eyes be dull or sunk51 ! gills pale1 & ! fle% s(t & flabby1 ! fi% is n fre%4 7,mrs4 ,l9coln47 ,fi% ) r$ blood1 su* = in/ance z salmon1 are highly nutriti\s b n easily dige/$1 p>tly because ( ! am\nt ( fat di/ribut$ ?r\gh ! fle%4 ,h]r+ & mack]el belong to ?is class4 ,:ite fi%1 su* z cod1 haddock1 turbot1 halibut1 & fl\nd]1 conta9 comp>atively little fat1 & t mo/ly 9 ! liv]4 ,!y are easy ( dige/ion1 & possess a delicate flavor4 ,:5 9 season & j f _! native elem5t1 ^! fi% are delici\s1 & make excell5t food = ! sick1 on acc\nt ( ! ease ) :i* !y are dige/$4 ,to ,prep>e4 ,if fi% be br\ght f m>ket ) ! scales on1 z is usually ! case1 x is a v easy matt] to remove !m4 ,a l>ge %eet ( br[n pap]1 or a newspap]1 & a knife n v %>p1 are all t are necess>y4 ,spread ! pap] on ! table1 lay ! fi% ^u x1 & !n ) ! blade ( ! knife held p>allel ) ! body ( ! fi%1 or ne>ly s1 n at "r angles to x1 pu% (f ! scales4 ,!y w come (f easily1 & w n fly unless y turn ! edge ( ! knife too mu*4 ,%\ld ?is happ51 ! pap] w cat* ! scales1 & :5 ! fi% is f9i%$ all ! refuse c be roll$ up 9 ! pap] & burn$4 ,aft] remov+ ! scales1 cut (f ! head1 f9s1 & tail4 ,make a slit on ! "u side1 & take out ! cont5ts ( ! cavity1 cle>+ out ev]y?+ t is n fle%4 ,!n wa% ! fi% quickly 9 a /ream ( cold wat]1 wipe x1 & set x 9 a cool place 7a refrig]ator if y h x7 until x is requir$ = cook+4 ,d n lay x directly on ice1 = ! juices ( ! fi% are dissolv$ by ! wat] :i* is =m$ z ! ice melts1 & its delicate flavor is ?us impair$4 ,,:5 ,,9 ,,season ,cod ,all ! ye>4 ,haddock ,all ! ye>4 ,cusk ,w9t]4 ,halibut ,all ! ye>4 ,fl\nd]s ,all ! ye>4 ,salmon ,may to ,septemb]4 ,%ad ,spr+4 ,bluefi% ,june to ,octob]4 ,:itefi% ,w9t]4 ,swordfi% ,july to ,septemb]4 ,smelts ,septemb] to ,m>*4 ,p]* ,spr+ & summ]4 ,mack]el ,april to ,octob]4 ,oy/]s ,septemb] to ,may4 ,clams ,all ! ye>4 ,,broil$ ,,fi% ,small fi%1 su* z p]*1 scrod 7"y cod71 etc41 are excell5t broil$4 ,aft] ! fi% is clean$1 wa%$ out1 & wip$1 split x l5g?wise if x be ?ick1 spr9kle on salt & pepp]1 squeeze ov] x "s drops ( lemon-juice1 dip x 9 melt$ butt]1 & broil ov] cle> coals1 quickly at fir/ & !n v sl[ly1 all[+ t5 m9utes = ea* in* ( ?ickness4 ,s]ve ) butt] cream4 ,to ,make ,butt] ,cream4 ,cream "s butt] 9 a cup or b[l1 season x ) salt1 ,cay5ne pepp]1 lemon-juice1 & v9eg>4 ,a teaspoon ( butt] is en\gh = an ord9>y small fi% su* z a p]*1 & to season x a speck ( cay5ne1 a speck ( salt1 & a teaspoon ( v9eg> & lemon-juice 7half ( ea*71 w be good proportions4 ,spread x on ! fi%1 & let x melt & run ov] x1 or s]ve x sep>ately 9 a little ball on a glass butt]-plate4 ,a nice addition to ! butt] is a little f9ely m9c$ p>sley1 or *opp$ pickle1 su* z cucumb]s or olives1 or ! ?ree mix$1 if !y are at h&4 ,,cream$ ,,fi% ,to make cream$ fi%1 any :ite fi% :i* flakes easily may be us$4 ,cusk1 cod1 & haddock are especially recomm5d$4 ,cook ! fi% fifte5 or tw5ty m9utes by g5tle boil+4 ,!n remove ! fle% c>efully f ! bones1 lett+ x sep>ate into flakes2 season x ) pepp] & salt1 & a few drops ( lemon-juice spr9kl$ ov]4 ,= e p9t ( prep>$ fi% make a ri* cream sauce ) f\r tablespoons ( butt]1 two ( fl\r1 & a p9t ( milk 9 :i* a small slice ( onion has be5 boil$4 ,p\r ! sauce ov] ! season$ fi%1 roll+ !m toge!r g5tly s t ! flakes may n be brok51 arrange on a platt]1 spr9kle ! top ) butt]$ crumbs1 & bake 9 a hot ov5 f tw5ty m9utes to half an h\r4 ,a speck ( cay5ne is a good addition to make to ! sauce4 ,?is is a delici\s & :olesome di%4 ,! butt] is s ?or\ghly incorporat$ ) ! fl\r ( ! sauce t x becomes "o ( ! few v easily dige/$ =ms ( cook$ fat4 ,,boil$ ,,fi% ,select any :ite fi%--fre% cod = in/ance4 ,prep>e x accord+ to ! directions giv5 = clean+ fi%1 put x into a wire vegetable-basket1 drop ! basket into a di% ( boil+ salt$ wat]1 & let x simm] = f fifte5 m9utes to ?ree qu>t]s ( an h\r accord+ to ! size ( ! fi% 7a cod weigh+ ?ree p\nds w require cook+ a half h\r74 ,d n all[ x to boil rapidly at any "t1 or x w break4 ,:5 x is done lift x out ( ! basket & s]ve x at once ) drawn butt] made 9 ! foll[+ mann]3 ,put two tablespoons ( butt] & "o ( fl\r into a saucepan2 let !m simm] toge!r = two m9utes 7c\nt ! "t72 !n add1 a little at a "t1 a p9t ( boil+ wat] or ( *ick5 bro?1 /irr+ con/antly4 ,?is w give a smoo? cream-l sauce :i* w be en\gh = two p\nds ( fi%4 ,season x ) p>sley1 grat$ yolks ( h>d-boil$ eggs1 a few drops ( lemon-juice1 a bit ea* ( cay5ne & mu/>d1 & a few drops ( onion-juice4 ,,cu/>ds1 ,,creams1 ,,pudd+s1 ,,& ,,blanc-,,mange ,,s(t ,,cu/>d 7,,boil$7 ,s(t cu/>d is a nutriti\s di% made ( yolk ( egg & milk4 ,x is frequ5tly us$ z a sauce = pudd+s1 b is v good1 eat5 by itself1 = "o :o is conf9$ to light or liquid diet4 #a ,p9t ( milk4 ,yolks ( two eggs4 #b ,tablespoons ( sug>4 #a ,saltspoon ( salt4 ,put ! milk into a saucepan1 & set x on ! /ove to boil4 ,beat toge!r ! yolks ( ! eggs1 ! salt1 & ! sug>1 9 a b[l1 & :5 ! milk j rea*es ! boil+-po9t1 p\r x 9 sl[ly1 /irr+ until all is mix$4 ,return x to ! saucepan )\t delay1 & cook = ?ree m9utes1 mean:ile /irr+ x sl[ly4 ,c>efully endeavor n to ei!r ov]cook or und]cook ! cu/>d1 = if x is n cook$ en\gh1 x w h a raw1 unpleasant1 eggy ta/e1 & if x is cook$ too mu*1 x w h ! appe>ance ( be+ curdl$4 ,if !re is no unnecess>y delay 9 p\r+ ! milk into ! egg s t n mu* ( its heat is lo/1 & if x is return$ imm$iately to ! fire1 ?ree m9utes' exposure to ! heat w usually be long en\gh1 b ( c\rse ! "t w v>y accord+ to ! condition ( ! fire & ! k9d ( pan us$4 ,:5 done1 /ra9 x at once into a cool di%1 & flavor x ) a teaspoon ( vanilla4 ,s(t cu/>d may also be flavor$ ) %]ry w9e1 almond extract1 c9namon-b>k1 c>amel1 & nutmeg4 ,x %\ld be ( a smoo? & ev5 consi/5cy1 & z ?ick z ri* cream4 ,,bak$ ,,cu/>d 7,,9 ,,cups7 #a ,p9t ( milk4 #b ,eggs4 #a ,saltspoon ( salt4 #b ,tablespoons ( sug>4 ,squ>e in* ( c9namon-b>k4 ,put ! c9namon & milk toge!r 9 a saucepan1 & set on ! /ove to heat4 ,break ! eggs into a b[l1 add ! salt & sug>1 & beat !m until well mix$1 b n light4 ,:5 ! milk boils1 p\r x on ! beat5 egg1 /ir sl[ly = a m9ute to dissolve ! sug>1 & !n /ra9 x into cu/>d-cups4 ,place ! cups 9 a deep iron bak+-pan1 & p\r boil+ wat] ar\nd1 until x rea*es almo/ to _! tops4 ,bake 9 a hot ov5 tw5ty m9utes4 ,! blue bak+-cups :i* are small at ! bottom & wid5 t[>d ! top are good ones to use4 ,!y be> ! fire well1 & are pretty en\gh to s]ve4 ,by bak+ ! cu/>ds 9 a di% ( boil+ wat]1 ! temp]ature _c rise high] ?an #bab ,fahr41 & !re is less dang] ( h>d5+ ! album5 9 ! m expos$ portions be=e ! middle is cook$ en\gh1 ?an if wat] is n us$4 ,! top is sacrific$--some:at ov]cook$--= ! sake ( ! pretty br[n color :i* !y %\ld always h4 ,cu/>ds1 :5 done1 %\ld be ( a p]fectly smoo?1 ev51 velvety consi/5ce ?r\gh\t1 n curdl$ or :eyey4 ,to te/ !m aft] !y h be5 cook+ tw5ty m9utes1 dip a po9t$ knife into wat]1 & plunge x into ! middle ( ! cu/>d4 ,if x comes out clean1 ! cu/>d is done2 if milky1 x is n cook$ en\gh1 & %\ld be put into ! ov5 = five m9utes long]4 ,d n try e "o unless ! cups are ( diff]5t sizes1 & make a small1 n>r[ slit1 s t _! appe>ance w n be too mu* injur$4 ,?is mixture may also be bak$ 9 a pudd+-di%4 ,bak$ cu/>ds may be flavor$ ) a v>iety ( sub/ances1 among ! be/ ( :i* are grat$ nutmeg1 almond extract1 vanilla1 & c>amel4 ,to ,make ,c>amel4 ,boil toge!r "o cup ( sug> & "o ?ird ( a cup ( wat] until ! color is a ri* r$di% br[n1 !n add "o cup ( wat]1 & bottle = use4 ,two tablespoons ( ?is syrup w be requir$ to flavor a p9t ( cu/>d4 ,,fr5* ,,cu/>d ,make a cu/>d mixture accord+ to ! above rule1 omitt+ ! c9namon4 ,put into ! bottom ( ! cu/>d-cups 9 :i* x is to be bak$1 a teaspoon ( raspb]ry jam4 ,!n ) a tunnel p\r ! cu/>d 9 sl[ly4 ,bake tw5ty m9utes4 ,! jam1 if firm1 w n mix ) ! cu/>d4 ,x imp>ts a nice flavor to ! :ole1 & is an int]e/+ di% to _m1 :o wond] h[ ! jam c be kept f dissolv+4 ,,r5net ,,cu/>d ,,or ,,slip ,put into a glass pudd+-di% a p9t ( milk1 a tablespoon ( sug>1 & a teaspoon ( r5net4 ,/ir to dissolve ! sug>1 cov] x & place x on ! /ove-he>?1 or any w>m place1 to heat suffici5tly = ! r5net to act ^u ! case9 ( ! milk--t is1 to ab\t #ih ,fahr4 ,z soon z x is set1 or becomes solid1 remove to a cool place1 s t ! sep>ation ( ! case9 %all n g too f> & :ey appe>4 ,:5 x is cool1 s]ve x 9 glass di%es4 ,r5net cu/>d may be flavor$ ) nutmeg grat$ ov] ! surface1 or by /irr+ 9 ) ! r5net a teaspoon ( vanilla1 or ( rose-wat]1 or a tablespoon ( w9e4 ,:5 br&y is add$1 x is call$ junket4 ,liquid r5net is an extract ( ! inn] l9+ ( ! /oma* ( ! calf4 ,x has ! p[] ( free+ ! album9\s "p ( milk f its solution1--9 o!r words1 ( coagulat+ x4 ,r5net cu/>d is n ( c\rse /rictly a cu/>d2 x is also call$ slip1 & 9 ,cape ,cod x be>s ! graphic "n ( ,gap-&-swall[4 ,,egg ,,cream #b ,eggs4 #b ,tablespoons ( sug>4 ,juice & grat$ r9d ( half a lemon4 ,sep>ate ! yolks ( ! eggs f ! :ites1 & beat !m ) ! sug> 9 a b[l until bo? are well mix$4 ,!n put 9 ! lemon-juice & r9d1 & place ! b[l 9 a di% ( boil+ wat] on ! fire4 ,/ir sl[ly until ! mixture beg9s to ?ick52 !n add ! beat5 :ites ( ! eggs & /ir = two m9utes1 or until ! :ole resembles v ?ick cream2 !n remove x f ! fire1 p\r into a small pudd+-di%1 & set x away to cool4 ,s]ve 9 small pretty *9a cups1 or small glass di%es1 = a mid-aft]noon lun* or = tea4 ,,velvet ,,cream ,box ( gelat9e4 ,cup ( cold wat]4 ,cup ( %]ry w9e4 #a ,teaspoon ( lemon-juice4 ,cup ( sug>4 #a ,cups ( creamy milk1 or #a ,cups ( sweet cream4 ,soak ! gelat9e 9 ! cold wat] 9 a b[l = half an h\r2 !n p\r 9 ! w9e1 & set ! b[l 9 a di% ( boil+ wat] on ! fire4 ,:5 ! gelat9e is dissolv$1 put 9 ! lemon-juice & sug>1 /ir = a m9ute to dissolve ! sug>1 & !n /ra9 x ?r\gh a f9e wire /ra9] into a granite or o!r metal pan4 ,set ! pan 9 a di% ( ice & wat] to cool4 ,z soon z x beg9s to ?ick51 or is ab\t ! consi/5cy ( molasses on a w>m day1 turn 9 ! cream & /ir regul>ly & con/antly until x beg9s to ?ick54 ,be=e x is q z h>d z x w become1 turn x into a glass or pretty *9a di%1 9 :i* x may be s]v$1 & set x away 9 ! refrig]ator or back 9 ! di% ( ice & wat] until p]fectly firm4 ,s]ve x 9 small glass or *9a di%es1 ) sweet cream p\r$ ov]4 ,?is cream %\ld be ( a p]fectly smoo?1 ev5 consi/5cy1 h5ce ! "n velvet cream4 ,,c(fee ,,cream ,box ( gelat9e4 ,cup ( cold wat]4 ,cup ( /rong c(fee4 ,cup ( sug>4 #a ,cups ( sweet cream1 or #a ,cups ( creamy milk4 ,soak ! gelat9e 9 ! cold wat] = half an h\r4 ,!n p\r on ! c(fee1 boil+ hot1 to dissolve x2 add ! sug>1 /ir until x is dissolv$1 & /ra9 ! liquid into a granite pan4 ,set x 9 ic$ wat] to cool2 :5 x has become s1 & is beg9n+ to ?ick51 or is ab\t ! consi/5cy ( syrup or a little ?9n]1 p\r 9 ! cream2 /ir regul>ly & ev5ly = ab\t t5 m9utes1 or until x is ?ick1 b n h>d2 !n turn x into a glass di% :ile x is /ill slightly s(t1 & x w settle into a smoo?1 ev5 mass4 ,x may be return$ to ! ic$ wat]1 or put into a refrig]ator1 to /iff54 ,c(fee cream is simil> to velvet cream & ! process is exactly ! same = bo?4 ,!y are delici\s creams1 v nutriti\s1 & to be recomm5d$ = _! excell5t n\ri%+ prop]ties & flavors4 ,to ,make ! ,c(fee4 ,mix two tablespoons ( gr\nd fre% ,java1 or ,java & ,mo*a c(fee mix$1 ) a little cold wat] & raw egg 7ei!r :ite or yolk7 9 a c(fee-pot4 ,/ir x to ?or\ghly mix ! egg & c(fee4 ,p\r 9 a cup ( boil+ wat]1 & set x to boil = five m9utes4 ,!n move ! pot to a less hot "p ( ! /ove1 :]e ! c(fee w b>ely simm]1 = t5 m9utes1 :5 x w be ready = use4 ,,*ocolate ,,cream #b ,tablespoons ( sug>4 ,ounce 7 squ>e7 ( ,bak]'s *ocolate4 #a ,p9t ( cream4 ,:ites ( f\r eggs4 ,cook ! sug>1 *ocolate1 & cream 7sweet cream or1 if t _c be _h1 ri* milk7 toge!r 9 a d\ble boil] until ! *ocolate is p]fectly dissolv$4 ,x w require occasional /irr+1 & %\ld be1 :5 done1 entirely free f specks or flakes ( *ocolate4 ,!n /ir 91 p\r+ sl[ly1 ! well-beat5 :ites ( ! eggs :ile ! cream is /ill on ! /ove4 ,cook = ?ree m9utes1 or until ! album5 is coagulat$1 b n h>d5$4 ,x %\ld look creamy & smoo?1 n curdl$4 ,turn into a pudd+-di% & cool4 ,,tapioca ,,cream ,cup ( granulat$ tapioca4 ,cup ( cold wat]4 #a ,p9t ( milk4 #c ,tablespoons ( sug>4 #a ,saltspoon ( salt4 #b ,eggs4 ,aft] ! tapioca is pick$ ov] & wa%$1 put x into a d\ble boil] ) ! cold wat]1 & let x /& until ! wat] is absorb$4 ,!n p\r 9 ! p9t ( milk1 & cook until ea* gra9 is transp>5t & s(t4 ,x w take an h\r4 ,at ?is po9t1 beat ! eggs1 sug>1 & salt toge!r until v light1 & p\r !m sl[ly into ! hot pudd+1 at ! same "t /irr+ rapidly1 s t ! two w be p]fectly mix$4 ,aft] ! egg is 91 cont9ue to /ir = ab\t ?ree m9utes1 or long en\gh to cook ! egg z x is done 9 s(t cu/>d4 ,! pudd+ %\ld h ! appe>ance ( cream1 z ! "n indicates1 ) flecks ( tapioca all ?r\gh x4 ,turn x into a *9a di%4 ,s]ve ei!r hot or cold4 ,,rice ,,cream #b ,tablespoons ( rice4 #b ,cups ( milk4 #a ,saltspoon ( salt4 #b ,tablespoons ( sug>4 #b ,eggs4 ,cleanse ! rice by wa%+ x sev]al times 9 cold wat]2 cook x 9 a d\ble boil] ) ! milk until ! gra9s w ma%4 ,?ree h\rs w g5]ally be requir$ to d ?is4 ,%\ld ! milk evaporate1 re/ore ! am\nt lo/4 ,:5 ! rice is p]fectly s(t1 press x ?r\gh a co>se s\p-/ra9] or col&] into a saucepan1 return x to ! fire1 & :ile x is heat+ beat ! eggs1 sug>1 & salt toge!r until v light4 ,:5 ! rice boils1 p\r ! egg 9 r sl[ly1 /irr+ lightly ) a spoon = ?ree or f\r m9utes1 or until x coagulates & ! :ole is l a ?ick1 s(t pudd+2 !n remove f ! fire1 & p\r x into a pretty di%4 ,by omitt+ ! yolks & us+ ! :ites ( ! eggs only1 a delicate :ite cream is obta9$4 ,,pea* ,,foam 7,,delici\s7 ,peel & cut into small pieces ?ree or f\r *oice & v ripe pea*es 7,:ite ,hea?s are good71 s t :5 done !re w be a cupful4 ,put !m into a b[l1 ) half a cup ( p[d]$ sug>1 & ! :ite ( "o egg4 ,beat ) a =k = half an h\r1 :5 x w be a ?ick1 p]fectly smoo?1 velvety cream1 ) a delightful pea* flavor1 & may be eat5 ad libitum by an invalid4 ,,sn[ ,,pudd+ ,box ( gelat9e4 ,cup ( cold wat]4 #a ,cup ( boil+ wat]4 #a ,cup ( sug>4 ,cup ( lemon-juice4 ,:ites ( ?ree eggs4#ci ,= ! sauce3 ,yolks ( two eggs4 #b ,tablespoons ( sug>4 ,saltspoon ( salt4 #a ,p9t ( milk4 ,teaspoon ( vanilla4 ,divide a box ( gelat9e into f\r?s by not*+ "o ( ! upright edges4 ,cut (f "o f\r? ( ! box = a measure1 :i* c aft]w>d be us$ z a cov]4 ,:5 tak+ out a f\r?1 be sure to pack ! measure z closely z x 0 pack$ 9 ! box4 ,soak ! gelat9e 9 ! cold wat] = half an h\r4 ,!n p\r on ! boil+ wat]1 add ! sug> & lemon-juice1 /ir = a m9ute1 & /ra9 ?r\gh a f9e wire /ra9] into a granite pan2 place ! pan 9 ic$ wat] to cool4 ,mean:ile beat ! eggs z light z possible1 & z soon z ! gelat9e mixture beg9s to ?ick51 or is ab\t z ?ick z honey1 turn 9 ! eggs1 & /ir sl[ly & regul>ly1 ) ! back ( ! b[l ( ! spoon aga9/ ! bottom ( ! pan1 until ! egg is mix$ completely ) ! gelat9e & ! :ole ne>ly /iff4 ,j be=e x becomes firm turn x into a melon-mold1 & return x to ! ic$ wat] to h>d54 ,x %\ld be p]fectly :ite1 lit]ally1 l sn[4 ,) ! mat]ials = ! sauce make a s(t cu/>d1 cool x1 & s]ve ) ! pudd+ ei!r 9 a pit*]1 or p\r$ ar\nd x 9 an ice-cream di%1 or o!r %all[ pudd+-di%4 ,,pr9cess ,,pudd+ ,box ( gelat9e4 ,cup ( cold wat]4 ,cup ( boil+ wat]4 #a ,cup ( sug>4 ,cup ( :ite w9e 7%]ry74 ,juice ( "o lemon4 ,:ites ( ?ree eggs4 ,= ! sauce3 #a ,p9t ( milk4 ,yolks ( two eggs4 #c ,tablespoons ( sug>4 #a ,saltspoon ( salt4 #a ,teaspoon ( rose-wat]4 ,! process is exactly ! same z = sn[ pudd+1 & x is s]v$ 9 ! same mann]1 ) ! s(t cu/>d = a sauce4 ,ord9>y %]ry w9e may be us$1 al?\gh :ite %]ry is bett]4 ,,corn-,,/>* ,,pudd+ #a ,tablespoons ( corn-/>*4 #a ,tablespoon ( sug>4 #a ,saltspoon ( salt4 #b ,tablespoons ( cold wat]4 #a ,p9t ( milk4 ,put ! milk on ! /ove to heat4 ,mix 9 a saucepan ! corn-/>*1 sug>1 & salt ) ! cold wat]1 & :5 ! milk has j begun to boil p\r x 91 sl[ly at fir/1 /irr+ all ! :ile4 ,! corn-/>* %\ld become ?ick at once1 :5 x may be p\r$ into a clean d\ble boil] & cook$ ?irty m9utes4 ,! "t %\ld be fai?fully kept1 z corn-/>* is an unpalatable & indige/ible sub/ance unless ?or\ghly cook$4 ,see to x t ! wat] 9 ! "u boil] actually boils dur+ ! ?irty m9utes4 ,at ! end ( t "t beat "o egg v light1 & /ir x 91 p\r+ sl[ly1 s t x may be mix$ all ?r\gh ! hot pudd+ & puff x up4 ,!n cook = "o m9ute1 turn x into a *9a pudd+-di%1 or into individual molds1 & cool4 ,s]ve ) cream4 ,corn-/>* pudd+ %\ld h a t5d] consi/5cy & a sweet & :olesome ta/e4 ,! difficulty ) _m is t !y are n ?or\ghly cook$1 & are too /iff & h>d :5 cool4 ,:5 y f9d ?is to be ! case1 less5 ! am\nt ( corn-/>* us$4 ,! proportion 9 ?is recipe may always be reli$ ^u4 ,o!r simil> pudd+s may be made by sub/itut+ 9 ! above recipe arr[root1 fl\r1 or f>9a = ! corn-/>*4 ,,b>ley ,,pudd+ #b ,tablespoons ( ,rob9son's b>ley fl\r4 #a ,tablespoon ( sug>4 #a ,saltspoon ( salt4 #a ,cup ( wat] 7boil+74 ,cup ( ri* milk4 ,:ites ( ?ree eggs4 ,mix ! fl\r1 sug>1 & salt 9 a saucepan ) a little cold wat]4 ,:5 smoo? & free f lumps p\r 9 ! boil+ wat]1 sl[ly /irr+ mean:ile to keep x smoo?2 !n set x on ! fire to simm] = t5 m9utes1 cont9u+ ! /irr+ until x is ?ick4 ,to prev5t burn+1 draw ! pan to ! side ( ! /ove1 unless ! fire is v sl[1 = b>ley is a gra9 :i* /icks & burns easily4 ,at ! end ( ! t5 m9utes put 9 ! milk1 & /ra9 all into a clean saucepan1 ?r\gh a co>se /ra9]1 to make ! consi/5cy ev54 ,beat ! :ites ( ! eggs until light b n /iff1 & /ir1 n beat1 !m into ! pudd+1 mak+ x ?or\ghly smoo? be=e return+ x to ! fire4 ,cook = five m9utes1 /irr+ & fold+ ! pudd+ lightly until ! egg is coagulat$4 ,!n p\r x into a *9a pudd+-di%4 ,s]ve cold ) sweet cream4 ,?is is good = "o :o is j beg9n+ to eat solid food4 ,,cream-,,(-,,rice ,,pudd+ #a ,qu>t ( milk4 ,cup ( rice4 #b ,tablespoons ( sug>4 #a ,saltspoon ( salt4 ,put ! milk1 rice1 sug>1 & salt toge!r 9 a pudd+-di%1 /ir until ! sug> is dissolv$1 !n place ! di% 9 a pan ( wat]1 & bake 9 a sl[ ov5 = ?ree h\rs1 cutt+ 9 ! cru/ :i* =ms on ! top once dur+ ! "t4 ,%\ld ! pudd+ become dry1 p\r ov] x a little m milk1 b ?is w n happ5 unless ! fire is too hot4 ,:5 done x ought to be creamy inside1 ) ! gra9s ( rice almo/ dissolv$ 9 ! milk4 ,! long exposure to heat *anges bo? ! sug> & ! />*1 & gives !m an agreeable flavor4 ,,fruit ,,tapioca ,wa% half a cup ( tapioca1 put x into a d\ble boil] ) a p9t ( wat]1 & cook until ! gra9s are s(t & transp>5t4 ,if granulat$ tapioca is us$1 "o h\r is suffici5t "t4 ,!n add to x half a cup ( grape or currant jelly1 & mix until ! jelly is dissolv$2 turn x into a pudd+-di%4 ,s]ve cold1 ) sug> & cream4 ,any well-flavor$ fruit jelly may be us$ in/ead ( ! grape or currant4 ,,tapioca ,,jelly ,cup ( tapioca4 #b ,cups ( wat]4 ,cup ( sug>4 ,juice & grat$ r9d ( half a lemon4 ,cup ( %]ry w9e1 or ,cup ( br&y 7,fr5*74 ,pick ov] & wa% ! tapioca4 ,put x into a d\ble boil] ) ! wat]1 & cook x = "o h\r1 or until ! gra9s are transp>5t & s(t4 ,!n add to x ! sug>1 juice & grat$ r9d ( ! lemon1 ! %]ry & ! br&y1 mix+ !m ?or\ghly4 ,press all ?r\gh a wire /ra9] into a glass pudd+-di%1 & set x 9 a cool place to become a jelly4 ,x %\ld be s]v$ cold1 & ) cream4 ,,orange ,,lay]s #d ,oranges4 #c ,bananas4 #a ,cup ( sug>4 ,cup ( wat]4 #a ,cup ( cl>et w9e4 ,peel ! oranges1 slice !m 9 ?9 slices1 & remove ! se$s4 ,peel & slice ! bananas4 ,arrange bo? 9 alt]nate lay]s 9 a glass di%4 ,make a syrup ( ! sug> & wat] by boil+ !m toge!r1 )\t /irr+1 = t5 m9utes2 !n add ! w9e1 & remove at once f ! fire2 cool x1 & p\r x ov] ! fruit4 ,9 half an h\r x w be ready to s]ve4 ,x w n d to keep ?is di% long1 z ! fruit %r9ks & loses its fre%ness4 ,"o f\r? ( an in* is ! prop] ?ickness = ! slices ( orange1 & "o six? or "o eigh? = ! bananas4 ,,orange ,,baskets ,f ! end opposite ! /em end ( an orange cut out sections 9 su* a way z to =m a basket ) a h&le4 ,! body ( ! basket %\ld be m ?an half ! orange4 ,) a knife & spoon cut & scrape out all ! pulp f ! inside4 ,fill ! baskets ) blocks ( orange jelly1 or ) raspb]ries1 /rawb]ries1 or o!r fruits4 ,!y are pleas+ to *ildr51 & are pretty = lun*eon or tea4 ,! edges may be scallop$1 & diamonds or r\nds cut out ( ! sides1 if "o has "t4 ,,iri% ,,moss ,,blanc-,,mange ,iri% moss1 or c>rage51 is a sea moss :i* gr[s abundantly along ! %ores ( ,europe & ,am]ica4 ,aft] ga!r+1 x is dri$ & blea*$ 9 ! sun1 & !n pack$ = m>ket4 ,x is exce$+ly ri* 9 an easily dige/$ vegetable jelly1 & is also valuable = food because ( its m9]al con/itu5ts4 ,to ,prep>e4 ,cup ( dry moss4 #a ,qu>t ( milk4 ,cup ( sug>4 ,soak ! moss = half an h\r 9 w>m wat]1 to s(t5 x & to loos5 ! s& :i* is dri$ & entangl$ 9 x4 ,wa% ea* piece sep>ately "u a /ream ( cold wat]4 ,its weight 7t ( ! wat]7 w c>ry d[n ! s&4 ,!n put ! moss 9 a pudd+-bag1 & cook x 9 a d\ble boil] 9 ! qu>t ( milk = "o h\r4 ,at ! end ( t "t lift out ! bag1 squeeze x a little1 ?r[ away ! moss1 & put ! bag to soak 9 cold wat]4 ,add ! sug> to ! mixture1 /ra9 x into molds1 & set 9 a cool place to h>d54 ,x w =m a t5d] jelly-l pudd+1 :i* has an agreeable ta/e1 resembl+ ! odor ( ! sea1 :i* _m l4 ,s]ve x ) cream1 & ) or )\t p9k sug>4#dj ,?is blanc-mange may also be made )\t sug> if x is desirable to h an unsweet5$ dess]t4 ,,p9k ,,blanc-,,mange ,make a pudd+ accord+ to ! above rule4 ,color x1 j be=e /ra9+1 ) ?ree or f\r drops ( c>m9e1 b>ely en\gh to give a delicate %ell p9k1 = if x is v d>k x is n attractive4 ,c>m9e = use 9 cook+ is made by mix+ "o ounce ( ,no4 #dj c>m9e 7:i* may be obta9$ ( a druggi/7 ) ?ree ounces ( boil+ wat] & "o ounce ( ammonia4 ,x %\ld be bottl$1 & w keep indef9itely4 ,x is useful = color+ ice-cream1 cake1 & pudd+s4 ,,salads ,salads are ( two classes3 ! pla9 salads1 consi/+ ( gre5 h]bs or vegetables1 su* z lettuce1 endive1 wat]-cress1 cucumb]1 etc41 dress$ or season$ ) salt1 pepp]1 oil & v9eg>1 or oil & lemon-juice2 & ! s-call$ meat salads1 :i* consi/ ( "o or m gre5 vegetables1 ) an admixture ( fi%1 lob/]1 crab1 f[l1 or game4 ,a salad ( :i*ev] k9d %\ld be cool1 delicate1 & prep>$ by a g5tle h&4 ,ord9>y s]vants d n en\gh appreciate ! niceties to make acceptable salads4 ,! lettuce1 cress1 or :atev] gre5 is us$1 %\ld be ?or\ghly wa%$1 b n cru%$1 brok51 or r\ghly h&l$1 dra9$ 9 a wire basket1 dri$ 9 a napk91 & !n torn ) ! f+]s1 n cut4 ,( c\rse1 cucumb]s1 beet-root1 olives1 etc41 are exceptions4 ,! dress+ = salads1 :e!r simply oil & v9eg>1 or a mayonnaise1 %\ld be mix$ ) a wood5 spoon1 & an intellig5t m9d4 ,z = ! season+s1 ! ,spani% maxim :i* reads z foll[s is a good guide3 ,be a mis] ) v9eg>1 a c\nselor ) salt1 & a sp5d?rift ) oil4 ,let ! oil be ( ! fir/ quality ( g5u9e olive-oil4 ,9 ne>ly all ! l>ge cities "o may get f9e oil by se>*+ = x4 ,once f\nd1 !re is no long] any difficulty1 s long z ! br& does n det]iorate4 ,to v>y & flavor ! salads ( vegetables only1 use ! f9e h]bs :5 9 season1 = in/ance balm1 m9t1 p>sley1 cress1 & sorrel1 *opp$ or m9c$1 & scatt]$ ?r\gh ! salad4 ,unless ! v9eg> is kn[n to be pure cid] or w9e v9eg>1 use lemon-juice4 ,!odore ,*ild says3 ,lemon-juice is ! mo/ delicate & delici\sly p]fum$ acid t nature has giv5 ! cook4 ,,fr5* ,,dress+ ,fr5* dress+ is a mixture ( f9e olive-oil1 v9eg> or lemon-juice1 or bo?1 salt1 ,cay5ne pepp]1 & onion-juice4 ,! foll[+ proportions w make en\gh = "o head ( lettuce3 #a ,tablespoon ( oil4 ,a bit ( cay5ne4 ,saltspoon ( salt4 #d ,drops ( onion-juice4 #a ,teaspoon ( lemon-juice4 #a ,teaspoon ( v9eg>4 ,mix all toge!r well4 ,?is dress+ may be us$ ) lettuce1 tomatoes1 cold meat1 potato salad1 & to m>9ate *ick51 lob/]1 & crab :5 !y are to be us$ = salads4 ,,mayonnaise ,,dress+ ,saltspoon ( salt4 #b ,saltspoons ( mu/>d4 #b ,saltspoons ( sug>4 ,saltspoon ( cay5ne4 ,yolk ( "o egg4 ,cup ( olive-oil4 #b ,tablespoons ( lemon-juice4 #a ,tablespoon ( v9eg>4 #a ,tablespoon ( ?ick sweet cream4 ,^! proportions may be multipli$ or divid$ to make l>g] or small] quantities4 ,put ! fir/ five +r$i5ts toge!r 9 a b[l1 & mix !m well2 !n add ! oil "o drop at a "t1 /irr+ con/antly ) a wood5 paddle or spoon r\nd & r\nd1 n back & =?4 ,aft] dropp+ & /irr+ = t5 m9utes1 ! mixture w become /iff & difficult to turn4 ,at ?is po9t /ir 9 a little ( ! v9eg> or lemon-juice4 ,!n drop 9 m oil1 & /ir until x aga9 becomes /iff4 ,cont9ue putt+ 9 oil & ! acids until all are us$1 :5 y %\ld h a ?ick1 smoo? cream :i*1 :5 tak5 up on ! end ( ! spoon1 w keep its %ape & n run4 ,x w take f tw5ty m9utes to half an h\r to make x4 ,la/ /ir 9 ! cream4 ,%\ld ! dress+ break1 or appe> z if curdl$1 x may sometimes be re/or$ to smoo?ness by beat+ ) a ,dov] egg-beat]1 or by add+ m egg & /irr+ = a :ile )\t add+ oil4 ,if ^! exp$i5ts fail1 beg9 all ov] aga91 add+ ! spoil$ dress+ to a new "o4 ,h[ev]1 a mayonnaise dress+ w n g wrong except 9 ! h&s ( a c>eless work]4 ,! only po9ts to be obs]v$ are to put ! oil 9 sl[ly1 & to /ir con/antly & rapidly4 ,! sweet cream is a valuable addition1 giv+ ! mayonnaise a delicate1 satisfy+ flavor4 ,,lettuce ,,salad ,prep>e a head ( lettuce by wa%+ ea* leaf sep>ately 9 a /ream ( wat]1 te>+ (f any portion t is bruis$ or br[n1 & look+ c>efully = little gre5 creatures t may be lodg$ 9 ! creases2 !y are n easily se54 ,!n dra9 ! lettuce on a fre% t[el or napk91 = if ! leaves are v wet ! dress+ w n cl+ to !m4 ,next te> x to pieces ) ! f+]s1 reject+ ! l>ge "p ( ! midrib1 put x into a deep b[l1 p\r on a ,fr5* dress+1 & toss x ) a wood5 salad-spoon & =k until all ! lettuce seems oil$4 ,s]ve imm$iately4 ,mayonnaise dress+ may be us$ in/ead ( ! ,fr5* dress+ 9 ?is salad4 ,,tomato ,,salad ,wa% 9 cold wat] & wipe "s fair1 ripe tomatoes4 ,cut !m 9 slices "o ?ird ( an in* ?ick4 ,d n peel !m4 ,arrange "s clean :ite lettuce leaves on a silv] or *9a platt]1 ) two l>ge leaves at ei!r end1 _! /ems t[>d ! middle1 & two small ones at ! sides4 ,lay on !m ! slices ( tomato1 ) _! edges ov]lapp+ ea* o!r4 ,s]ve ) ?is salad ,fr5* dress+4 ,,*ick5 ,,salad ,prep>e a nice *ick5 7"o n too "y7 by boil+ x until t5d]4 ,!n set x away 9 its own bro? to cool4 7,x is a good plan to boil ! *ick5 ! day be=e x is int5d$ = use47 ,mean:ile make a mayonnaise dress+4 ,:5 ! *ick5 has become cold1 take x f ! bro?1 & cut x z ne>ly z possible into half-in* cubes1 reject+ all sk91 t5dons1 cords1 & bones4 ,season x ) salt & pepp]4 ,te> into small pieces ) ! f+]s "s t5d]1 well-clean$ lettuce1 & !n mix equal quantities ( *ick5 & lettuce ) a "p ( ! dress+2 arrange x 9 a %all[ salad-b[l1 & spread ! rema9d] ( ! mayonnaise ov] ! top4 ,! yolk ( egg h>d-boil$ & press$ ?r\gh a wire /ra9] ) ! back ( a spoon1 s t x falls 9 little cr9kl$ pieces all ov] ! top1 makes a pretty g>ni%4 ,cel]y tops1 ! t9y inside leaves ( lettuce1 & p>sley may be us$ s+ly or toge!r = a bord]4 ,*ick5 salad is usually made ) cel]y in/ead ( lettuce1 b ! latt] is bett] = an invalid1 al?\gh t5d]1 delicate cel]y may be us$4 ,s]ve a v small quantity1 = *ick5 salad is a conc5trat$ food1 & %\ld n be eat5 9 l>ge am\nts by ei!r ! convalesc5t or ! well4 ,! *ick51 lettuce1 & dress+ may all be prep>$ be=eh&1 b on no acc\nt %\ld !y be mix$ toge!r until j be=e s]v+4 ,,potato ,,salad ,= ?is salad fre% boil$ potatoes1 r$ sug>-beets1 & ,fr5* dress+ are ne$$4 ,! potatoes & beets %\ld be cook$ 9 salt$ wat] purposely = ! salad1 & all[$ to become j cool4 ,cold potatoes left ov] f ! la/ meal may be us$1 b !y are n nice4 ,:5 ! potatoes are cool1 cut !m into ?9 slices1 season ) a little m salt & a bit ( :ite pepp]2 cut ! beets also 9 ?9 slices1 & mix ! two 9 ! proportions ( "o ?ird beets to two ?irds potatoes1 ) ! dress+1 or arrange !m 9 alt]nate lay]s 9 a salad-b[l1 ) ! dress+ p\r$ ov] ea* lay] z x is made4 ,a m da9ty way1 & "o :i* a p]son ( cultivat$ ta/e w appreciate 7z x really makes a p]ceptible diff]5ce 9 ! flavor ( ! salad71 is to mix ! lemon-juice1 v9eg>1 salt1 & pepp] toge!r )\t ! oil1 & p\r x ov] ! diff]5t lay]s z !y are laid1 & !n add ! oil by itself4 ,! acids p5etrate & season ! vegetables1 & ! oil is left on ! outside ( ea* piece4 ,,potato ,,salad ,,) ,,olives ,make a potato salad accord+ to ! =ego+ rule1 except sub/itute *opp$ olives = ! beets1 9 ! proportion ( "o eigh? olives by measure to sev5 eigh?s potato4 ,,cel]y ,,salad ,"o ( ! f9e/ salads to be eat51 ei!r alone or ) game1 especially p>tridges or wild duck1 is a mixture ( cel]y1 beet-root1 & corn-salad4 ,wat]-cresses w make a poor sub/itute :5 brok5 into small tufts4 ,! beets are cut into slices "o sixte5? ( an in* ?ick2 ! cel]y1 :i* mu/ be "y & t5d] & ?or\ghly :ite1 %\ld be cut into pieces an in* long1 & !n slic$ l5g?wise into two or ?ree pieces4 7,n4 ,b4--,select only ! t5d] inside bran*es ( cel]y47 ,?is salad w require pl5ty ( oil1 & m acid ?an a lettuce salad1 because ( ! sweetness & absorb5t nature ( ! beet-root4 ,! g5]al season+1 too1 mu/ be r high1 because ! flavors ( ! cel]y & ! beet are pron\nc$4 7,delicate ,fea/+1 by ,!odore ,*ild47 ,!re are _m k9ds ( salads1 b !y are all bas$ ^u ! pr9ciples /at$ 9 ^! rules4 ,gre5 h]bs or vegetables treat$ ) ,fr5* or mayonnaise dress+1 ei!r by !mselves or ) meats1 =m ! f\ndations ( all salads4 ,,ice-,,cream1 ,,%]bets1 ,,& ,,ices ,= pati5ts suff]+ ) fev]s1 & = use 9 v w>m wea!r1 good ice-cream & %]bet are mo/ acceptable4 ,!y %\ld1 h[ev]1 be us$ ) great c>e1 p>ticul>ly if ! illness be due to di/urbance ( dige/ion1 = !y l[] ! temp]ature ( ! /oma* & (t5 cause su* disord]s z lead to sev]e illness4 ,ev5 if ?is does n happ51 !y1 9 ord] to be rais$ to a temp]ature at :i* dige/ion w take place1 absorb heat f ! body1 & a p]son r$uc$ by illness _c af=d to ne$lessly "p ) any =m ( en]gy4 ,%]bet 9 its lit]al s5se means a cool dr9k4 ,x is ( ori5tal orig91 b 9 ?is c\ntry x has come to mean a froz5 mixture ( fruit1 or fruit-juice1 wat] & sug>4 ,!re is a di/9ction made1 h[ev]1 betwe5 wat]-ice & %]bet4 ,%]bet has1 9 addition to ! fruit-juice & wat]1 ei!r sug>-syrup1 :ite ( egg1 or gelat9e1 to give x suffici5t visc\sness to entangle & hold air :5 beat5 9 a freez]1 s t %]bets 7unless color$ by ! fruit us$7 w be :ite & opaque l sn[4 ,wat]-ices1 on ! contr>y1 are made )\t ! :ite ( egg1 syrup1 or gelat9e1 d n entangle air1 & are transluc5t & :at might be call$ wat]y4 ,bo? are delici\s :5 made ) fre%1 ripe fruit1 & bo? may be enri*$ by ! addition ( sweet cream if desir$4 ,freez]s4 ,( ! v>i\s k9ds ( freez]s p]haps ! ,improv$ ,:ite ,m\nta9 ,freez] is1 ev]y?+ consid]$1 z good z any4 ,x is /rong & freezes quickly :5 ! salt & ice are prop]ly proportion$4 ,x is well to /udy ! ge>+ be=e attempt+ to use a freez]4 ,! diff]5t p>ts %\ld be tak5 ap>t & put toge!r until x is und]/ood h[ ! ma*9e works4 ,see t ! paddles 9 ! c d n int]f]e ) ea* o!r1 & t ! crank turns easily4 ,!n put all toge!r aga91 fa/5 d[n ! crank-b> across ! top ( ! c1 & h ev]y?+ 9 read9ess be=e pack+ ! freez] ) salt & ice4 ,! object 9 us+ ! salt is to get a great] degree ( cold ?an c\ld be obta9$ ) ! ice alone4 ,! aff9ity ( salt = wat] is v great--s great1 t x w break d[n ! /ructure ( ice 9 its eag]ness = x4 ,heat is involv$ 9 ?is process ( melt+1 & w be drawn f surr\nd+ objects1 f ! c1 ! bucket1 ! cream1 & ev5 ! ice itself4 ,! m rapid ! union ( salt & ice1 ! m heat is absorb$1 consequ5tly ! great] is ! degree ( cold & ! quick] ! mixture to be froz5 w become solid4 ,wat] is conv]t$ into /eam by a c]ta9 am\nt ( heat4 ,ice is trans=m$ into wat] by ! same ag5cy1 & 9 ! case ( ! ice-cream freez] heat is drawn f :atev] comes 9 contact ) ! ice t is w>m] ?an itself4 ,if ! melt+ ( ! ice c be ha/5$ 9 any way1 ! ab/raction ( heat w be correspond+ly great]2 h5ce ! use ( salt1 :i* is s eag] = wat] t x takes x ev5 9 ! =m ( ice4 ,n[ x w be easily se5 t if ! ice is 9 small pieces1 & !re is ! prop] am\nt ( salt = ea* piece1 union betwe5 ! two w be imm$iate1 ! am\nt ( heat us$ w be v great1 consequ5tly ! degree ( cold w be great4 ,cold is only a less degree ( heat4 ,ord9>y liquid mixtures t conta9 a l>ge p]c5tage ( wat] become solid :5 r$uc$ to a temp]ature ( #cb ,fahr4 ,to ,pack an ,ice-,cream ,freez]4 ,break a quantity ( ice into small pieces by p\nd+ x 9 an ice-bag 7a bag made ( canvas or v /rong clo?7 ) a wood5 mallet4 ,! ice %\ld be ab\t z f9e z small rock-salt4 ,put into ! bucket1 ar\nd ! t9 c :i* is to hold ! cream1 alt]nate lay]s ( ! p\nd$ ice & salt 9 ! proportions ( two ?irds ice to "o ?ird salt 7a qu>t cup may be us$ = measur+74 ,%\ld x happ5 t y h co>se-f9e salt1 put all ! ice into ! freez] fir/1 & !n ! salt on top ( x1 z x w quickly "w d[n to ! bottom4 ,:5 ! pack+ is complete unfa/5 ! cross-b> & lift (f ! cov] ( ! c c>efully1 s t no salt %all get inside2 !n put 9 ! mixture to be froz51 replace ! cov]1 & fa/5 ! b>4 ,let x /& till ! mixture is ?or\ghly *ill$1 !n turn /eadily b n v fa/ = ab\t t5 m9utes1 or until ! turn+ becomes difficult2 t is an indication t ! cont5ts ( ! c are freez+4 ,cont9ue turn+ = a few m9utes long]1 to give ! cream a f9e & ev5 consi/5cy2 !n take out ! paddle1 dra9 (f ! wat] ?r\gh ! hole 9 ! side ( ! bucket1 fill 9 all ab\t ! c ) co>se ice1 & cov] x ) a ?ick wet clo? or t[el4 ,let x /& = half an h\r to become firm1 :5 x is ready to s]ve4 ,if x is desirable to keep ! ice-cream = a l5g? ( "t1 x may be done by pack+ ! freez] closely ) ice & salt1 & cov]+ x ) wet clo?s4 ,or1 ! ice-cream may be tak5 f ! c1 pack$ 9 molds ( fanciful %apes1 seal$ at ! edges ) melt$ tall[1 & repack$ 9 ice & salt4 ,,philadelphia ,,ice-,,cream ,! s-call$ ,philadelphia ice-cream is pure1 sweet cream1 sweet5$ ) sug>1 & flavor$4 ,= a small quantity use ! foll[+3 ,cup ( sug>4 #a ,teaspoon ( vanilla4 #a ,tablespoon ( br&y4 #a p9t ( scald$ sweet cream4 ,mix & freeze4 ,! :ites ( two eggs beat5 /iff is a valuable addition to ?is cream4 ,,royal ,,ice-,,cream #a ,tablespoon ( fl\r4 #a ,cups ( sug>4 #a ,saltspoon ( salt4 #a ,p9t ( milk4 #b ,eggs4 #a ,p9t ( sweet cream4 #a ,tablespoon ( vanilla4 ,teaspoon ( almond4 ,cup ( %]ry w9e1 or ,cup ( br&y4 ,heat ! milk until x boils2 mean:ile mix ! fl\r1 sug>1 & salt 9 a little cold wat]1 & :5 ! milk rea*es ! boil+-po9t p\r x 92 /ir x = a m9ute ov] ! fire 9 a saucepan1 & !n turn x into a d\ble boil] & cook x = tw5ty m9utes4 ,at ! end ( ?is "t beat ! eggs v light1 & p\r !m into ! boil+ mixture sl[ly1 /irr+ x rapidly2 cont9ue /irr+1 aft] all ! egg is 91 = f "o to two m9utes2 !n /ra9 ! mixture into a di% & set x aside to cool4 ,la/1 add ! cream & flavor+s1 & freeze4 ,?is makes a ri* & delici\s cream4 ,x may be color$ ) c>m9e a pretty p9k1 or ) sp9a* a delicate gre54 ,,ice-,,cream ,,) ,,an ,,improvis$ ,,freez] ,make ! ,philadelphia ice-cream mixture1 or half ( x1 divid+ ea* +r$i5t exactly4 ,put x into a small t9 c 7! ,dut* cocoa-cans are conv5i5t7 ) a closely fitt+ cov]4 ,place x 9 ! middle ( a deep di%1 & surr\nd x ) alt]nate lay]s ( ice & salt1 9 ! same mann] z = ord9>y freez+1 & cov] x closely2 !n lay wet clo?s on ! top & set x 9 a cool place4 ,x w become solid 9 f "o to two h\rs1 accord+ to ! am\nt ( mixture to be froz54 ,x is well to cut 9 ! ?ick lay] on ! sides ( ! c once or twice dur+ ! freez+4 ,if ! cream :i* y h to use is ?ick en\gh to :ip1 d s2 ! result1 :5 froz51 w be a v da9ty di%4 ,?is is a conv5i5t way ( mak+ a little ice-cream = "o p]son4 ,,froz5 ,,cu/>d #a ,p9t ( milk4 #a ,saltspoon ( salt4 #a ,cups ( sug>4 ,yolks ( ?ree eggs4 #a ,p9t ( milk or cream4 #a ,teaspoon ( rose-wat]4 #b ,tablespoons ( w9e or br&y4 ,make a s(t cu/>d ) ! fir/ f\r +r$i5ts1 accord+ to ! rule on page #aie4 ,:5 done1 /ra9 x into a granite-w>e pan & let x cool4 ,!n add ! flavor+ & ! rema9+ p9t ( milk or cream1 & freeze4 ,,lemon ,,%]bet ,,) ,,gelat9e #a ,tablespoon ( gelat9e4 #a ,p9t ( boil+ wat]4 #a ,cup ( sug> ,cup ( lemon-juice4 #a ,tablespoon ( br&y4 ,soak ! gelat9e 7,plym\? ,rock or ,nelson's7 9 a little cold wat] = half an h\r4 ,!n p\r ov] x ! boil+ wat]1 /irr+ until ! gelat9e is dissolv$2 add ! sug>1 lemon-juice1 & br&y1 & /ra9 all ?r\gh a f9e wire /ra9]4 ,freeze4 ,nelson's gelat9e & ! ,plym\? ,rock or phosphat$ gelat9e are ! be/ to use = %]bets & wat]-ices1 because !y h a delicate flavor1 & lack ! /rong1 fi%y ta/e :i* *>act]izes "s k9ds4 ,! phosphat$ gelat9e %\ld1 h[ev]1 nev] be us$ except :5 a slight acidity w d no h>m4 ,avoid x = all di%es made ) cream or milk1 z x w curdle !m4 ,! directions on ! packages advise neutraliz+ ! acid ) soda2 b1 z !re is no means ( det]m9+ ! am\nt ( acid 9 a giv5 quantity1 x is n a process t recomm5ds itself to an intellig5t p]son4 ,phosphat$ gelat9e may1 h[ev]1 be us$ 9 %]bets ev5 :5 milk or cream =ms a "p ( !m1 = :5 x is add$ to a slightly acid mixture :i* has a l[ temp]ature1 or is p>tially froz51 curdl+ does n take place4 ,,lemon ,,%]bet ,,) ,,sug> ,,syrup #a ,p9t ( boil+ wat]4 #a ,cup ( sug>4 ,cup ( lemon-juice4 ,boil ! wat] & sug> toge!r )\t /irr+ = tw5ty m9utes4 ,y w ?us obta9 a ?9 sug> syrup1 :i*1 h[ev]1 has en\gh visc\sness to entangle & hold air :5 beat54 ,z soon z x is cool1 add ! lemon-juice1 /ra91 & freeze x4 ,?is makes a sn[-:ite %]bet ( v delicate flavor4 ,lemon %]bet may also be made ) wat]1 sug>1 lemon-juice1 & ! :ites ( eggs well beat51 in/ead ( ) gelat9e or syrup4 ,,orange ,,%]bet #a ,tablespoon ( gelat9e4 #a ,cup ( boil+ wat]4 #a ,cup ( sug>4 #a ,cup ( orange-juice4 ,juice ( "o lemon4 #b ,tablespoons ( br&y4 ,soak ! gelat9e 9 j en\gh cold wat] to moi/5 x1 = half an h\r4 ,!n p\r ov] x ! cup ( boil+ wat]1 & put 9 ! o!r +r$i5ts 9 ! ord] 9 :i* !y are writt52 :5 ! sug> is dissolv$1 /ra9 all ?r\gh a f9e wire /ra9]1 & freeze x4 ,to get ,orange-juice4 ,peel ! oranges1 cut !m 9 small pieces1 qu>t]s or eigh?s1 put !m into a jelly-bag or napk91 & press out ! juice ) ! h&4 ,by ?is means ! oil ( ! r9d1 :i* has a disagreeable flavor1 is exclud$4 ,,apricot ,,ice #a ,qu>t ( apricots4 #a ,qu>t ( wat]4 ,qu>t ( sug>4 #c ,tablespoons ( br&y4 ,ei!r fre% or cann$ apricots may be us$ = ?is ice4 ,if fre% ones are *os51 wa% & wipe !m c>efully1 cut !m into small pieces1 ma% !m ) a potato-ma%] until brok5 & s(t1 & add ! wat]1 sug>1 & br&y2 !n freeze4 ,! treatm5t is ! same if cann$ fruit be us$4 ,?is ice may be made )\t ! br&y1 b x is a valuable addition1 especially = ! sick4 ,pea*es1 /rawb]ries1 raspb]ries1 p9eapple1 & 9 fact any s(t1 well-flavor$ fruit may be made into wat]-ice by foll[+ exactly ! above rule1 except1 ( c\rse1 sub/itut+ ! diff]5t k9ds ( fruits = ! apricots1 & possibly v>y+ ! sug>4 ,if p9eapple is select$1 x %\ld be *opp$ q f9e1 & quickly1 s t ! knife w n discolor x4 ,pea*es %\ld be p>$1 & /rawb]ries & raspb]ries c>efully wa%$4 ,all ( ^! ices are delici\s1 & mo/ :olesome & grateful 9 v w>m wea!r1 or = fev]i% conditions :5 fruit is all[$4 ,if !re is a "q ab\t se$s1 z might be ! case 9 us+ /rawb]ries1 /ra9 ! fruit ?r\gh a co>se wire /ra9] aft] x is ma%$2 x is advisable to d ?is always 9 mak+ /rawb]ry1 raspb]ry1 or p9eapple ice4 ,,cook$ ,,fruits ,,bak$ ,,t>t ,,apples ,select fair1 s\nd1 t>t apples4 ,wa% & wipe !m1 & cut out ! cores ) an apple-cor]1 be+ c>eful to remove ev]y?+ t is n cle> pulp4 ,sometimes ! t\gh husk :i* surr\nds ! se$s ext5ds f>!r ?an ! in/rum5t w rea* ) once cutt+2 ?is c be detect$ by look+ into ! apple1 & remov+ ) ! po9t ( ! cor] any?+ t rema9s4 ,if !re are d>k blot*es or batt]$ places on ! outside ( ! apple1 cut !m (f4 ,ev]y?+ ( t k9d is valueless z food1 & injures ! flavor ( t :i* is good4 ,:5 !y are prep>$ place ! apples 9 an e>!n bak+ di% 7granite-w>e w d71 put a teaspoon ( sug> & half an in* ( dri$ lemon-peel1 or fre% peel cut v ?91 into ea* hole1 p\r boil+ wat] into ! di% until x is an in* deep1 & bake 9 a mod]ately hot ov52 :5 ! sk9s beg9 to %r9k & ! apples are p]fectly s(t all ! way ?r\gh1 !y are done2 !n take !m f ! ov51 arrange !m 9 a glass di%1 & p\r ar\nd !m ! syrupy juice t is left4 ,! "t = bak+ v>ies1 accord+ to ! species ( apple1 f half an h\r to two h\rs4 ,!y %\ld be ba/$ once or twice dur+ ! "t ) ! wat] :i* is ar\nd !m4 ,x w ne>ly all evaporate :ile !y are bak+4 ,if ! apples are ,baldw9s1 or ,gre5+s1 or any o!rs ( f9e flavor1 ! lemon-peel may be omitt$4 ,/ick c9namon may be us$ in/ead ( lemon-peel = apples :i* are n q s\r4 ,,bak$ ,,sweet ,,apples ,prep>e sweet apples accord+ to ! =ego+ rule1 except use a f\r? ( a squ>e in* ( c9namon in/ead ( ! lemon-peel1 & half a teaspoon ( sug> = ea* apple4 ,sweet apples require two or ?ree h\rs' bak+4 ,!y %\ld be cook$ until p]fectly s(t1 & until ! juice :i* oozes out becomes gelat9\s4 ,s]ve cold ) sweet cream4 ,cook$ apples are an excell5t addition to a diet4 ,!y conta9 acids & salts ( great value4 ,,/ew$ ,,apples ,p>e & qu>t] ?ree slightly s\r apples4 ,put !m into a saucepan ) a cup ( wat] & two tablespoons ( sug>1 & /ew g5tly until !y are s(t1 b n brok54 ,ea* piece %\ld be :ole1 b s(t & t5d]4 ,a tablespoon ( lemon-juice put 9 j be=e !y are tak5 f ! fire is a good addition to make if ! apples are poor 9 flavor2 or1 lemon-peel may be us$1 & also c9namon & cloves4 ,,apple ,,compote ,wa% & wipe "s fair1 well-flavor$ apples 7n sweet74 ,core !m ) an apple-cor] 7n a knife71 be+ c>eful n to leave 9 any ( ! hulls1 :i* sometimes p5etrate f> into ! fruit2 p>e !m ev5ly1 s t !y w be smoo? & ( good %ape4 ,!n boil !m g5tly1 9 wat] en\gh to j rea* _! tops1 ) a squ>e in* or two ( ?9 lemon-peel1 & a teaspoon ( sug> = ea* apple1 until !y are s(t1 b n brok51 wat*+ !m c>efully t[>d ! la/ "p ( ! cook+1 le/ !y g to pieces4 ,:5 done lift !m out into a glass di%1 r$uce ! wat] by fur!r boil+ until x is some:at syrupy1 & set x aside to cool4 ,fill ! holes ) apple1 grape1 or any bright-color$ jelly1 & :5 ! syrup is cold p\r x ov] & ar\nd ! apples4 ,,/ew$ ,,prunes #a ,p9t ( prunes4 #a ,p9ts ( wat]4 ,cup ( sug>4 #b ,tablespoons ( lemon-juice4 ,soak ! prunes 9 w>m wat] = fifte5 m9utes1 to s(t5 ! du/ & dirt on ! outside4 ,!n wa% !m c>efully ) ! f+]s1 reject+ ^? t feel granul> 7!y are worm-eat572 /ew !m g5tly 9 ! sug> & wat] 9 a cov]$ saucepan = two h\rs4 ,j be=e tak+ !m f ! fire put 9 ! lemon-juice4 ,!y %\ld be plump1 s(t1 & t5d] to ! /one4 ,z ! wat] evaporates ! am\nt %\ld be re/or$1 s t !re w be z mu* at ! end z at ! beg9n+ ( ! cook+4 ,fr5* prunes may n require q s long "t = cook+ z mo/ ord9>y k9ds4 ,,cranb]ry ,,sauce ,,& ,,jelly ,pick out ! s(t & decay$ ones f a quantity ( ,cape cranb]ries2 measure a p9t1 & put ) x half ! bulk ( sug>1 & "o f\r? ! bulk ( wat]4 ,/ew ! b]ries t5 m9utes )\t /irr+1 c\nt+ ! "t f ! mom5t :5 !y are actually bubbl+4 ,done 9 ?is way1 ! sk9s w be t5d]1 & ! juice on cool+ w =m a delicate jelly4 ,or1 ! fruit may be press$ ?r\gh a s\p-/ra9] & ! :ole made into jelly4 ,,grape ,,sauce ,take any small quantity ( grapes4 ,wa% !m by dipp+ ea* bun* sev]al times 9 wat]1 unless y "k t !y h be5 ga!r$ & h&l$ by clean h&s4 ,sep>ate ! sk9s f ! pulps by squeez+ ea* grape betwe5 ! f+]s & ?umb4 ,cook ! pulps ab\t five m9utes1 or until s(t & brok54 ,cook ! sk9s = ! same l5g? ( "t 9 a sep>ate saucepan1 !n press ! pulps ?r\gh a /ra9] into !m1 until !re is no?+ left b ! se$s4 ,measure ! mixture1 & = ea* measure1 p9t or cup1 z ! case may be1 add half a measure ( sug>1 & simm] = five m9utes4 ,_m invalids :o _c eat grapes uncook$1 on acc\nt ( ! se$s1 may take !m /ew$ 9 ?is way4 ,m or less ?an ! above am\nt ( sug> may be us$1 accord+ to ! requirem5ts ( ! individual4 ,,grape ,,jelly ,sep>ate ! pulps f ! sk9s ( a quantity ( wa%$ grapes4 ,cook ea* sep>ately = a few m9utes1 & sl[ly1 s z n to evaporate ! juice4 ,press ! pulps ?r\gh a s\p-/ra9]1 ma%+ !m if !y are n brok51 until !re is no?+ left b ! se$s2 /ra9 into ?is ! juice f ! sk9s1 ma%+ & squeez+ out all t is possible4 ,measure ! mixture1 & = e cup add a cup ( sug>4 ,put all into a granite-w>e saucepan & boil sl[ly = t5 or twelve m9utes4 ,! "t requir$ = cook+ dep5ds ^u ! condition ( ! grapes4 ,if !y are v ripe1 & x is late 9 ! season1 t5 m9utes is suffici5t "t to obta9 a f9e1 delicate jelly2 b if x is e>ly 9 ! autumn1 & ! fruit has n be5 z ?or\ghly *ang$ by nature z late 9 ! season1 twelve or fifte5 m9utes w be requir$ to obta9 ! same result4 ,ev5 less ?an t5 m9utes' cook+ w sometimes cause ! pect9 ( ! fruit to dissolve1 :i*1 on cool+1 =ms ! jelly4 ,! "t requir$ w always be v>iable1 accord+ to ! condition ( ! fruit1 s x is well to asc]ta9 by exp]im5t :at numb] ( m9utes gives ! desir$ result4 ,ano!r & important po9t to notice 9 mak+ fruit jellies is1 t if ! fruit be cook$ long] ?an is necess>y to dissolve ! jelly-=m+ sub/ance1 t is ! pect91 ! natural flavor ( ! fruit is m or less injur$2 consequ5tly1 if grapes :i* require only t5 m9utes' boil+ are boil$ = fifte51 ! flavor is inf]ior to :at x w\ld be if !y 7 expos$ = ! less] "t4 ,x is impossible to give a rule :i* %all at all times apply to ! mak+ ( fruit jellies1 on acc\nt ( ! always v>iable condition ( ! fruit4 ,b 9 g5]al1 grapes1 cranb]ries1 currants1 & simil> fruits require a %ort "t1 :ile apples1 crab-apples1 lemons1 & oranges w take f "o & a half to ?ree h\rs4 ,"o is !re=e oblig$ to te/ ! jelly at int]vals by tak+ out a little on a sauc] to cool4 ,if x becomes firm quickly1 ! mixture is cook$ en\gh2 if n1 "o may get an idea1 f ! consi/5cy :i* x has1 :at fur!r cook+ w be necess>y4 ,,apple ,,jelly ,wa% & wipe good t>t apples4 ,cut !m 9 qu>t]s or1 bett]1 eigh?s1 b d n p>e !m4 ,/ew !m 9 half _! bulk ( wat]1--t is1 if y h f\r qu>ts ( cut apples1 put 9 two qu>ts ( wat]1--until ! sk9s z well z ! pulp are p]fectly s(t4 ,no def9ite "t c be giv51 because t dep5ds ^u ! k9d & rip5ess ( ! fruit4 ,:5 done1 turn !m into a jelly-bag & dra9 until ! juice is all out4 ,measure x1 & = ea* cup add a cup ( sug>1 "o clove1 & "o squ>e in* ( ?9 lemon-peel4 ,simm] g5tly = half an h\r1 !n te/ x1 to see h[ ne> ! jelly+-po9t x is1 by tak+ out a little into a cool sauc]4 ,) "s k9ds ( apples x w be done 9 t "t1 ) o!rs x w take an h\r or m long]4 ,:5 a little becomes firm on cool+1 remove ! :ole imm$iately f ! fire1 skim x1 & /ra9 x into j>s or tumbl]s :i* h be5 ?or\ghly wa%$ 9 soap & wat]1 & h be5 /&+ 9 boil+ wat] = "s m9utes4 ,:5 ! jelly is cool1 p\r ov] ! surface a ?9 coat+ ( melt$ p>aff91 let x h>d51 !n p\r 9 ano!r2 =1 z ! fir/ h>d5s1 x may crack or %r9k f ! sides & leave spaces :]e f]m5ts may ent]2 9 o!r words1 ! j>s ne$ to be made air-tight--n t ! air does mis*ief1 b because x conta9s ! organisms :i*1 on ent]+ ! jelly1 cause by _! gr[? ! v>i\s f]m5tative *anges kn[n to occur 9 fruits4 ,! object !n w be to exclude all micro-organisms4 ,!re are o!r ways ( seal+ jelly ?an by ! use ( p>aff91 z1 = in/ance1 ) pap] soak$ 9 alcohol1 or coat$ ) oil2 b p>aff91 if prop]ly us$1 is a sure1 easy1 & economical means4 ,a wad ( /]iliz$ cotton batt+1 pack$ into ! m\? ( ! j> or tumbl]1 l a /opp]1 is sometimes employ$1 b x is n z effectual z ! p>aff92 = t1 be+ p\r$ 9 hot1 /]ilizes ! surface ( ! jelly1 ?us kill+ any organisms t may h lodg$ ^u x dur+ ! cool+4 ,organisms _c g ?r\gh batt+2 b1 ?\gh x may be prop]ly /]iliz$1 x _c be pack$ ov] ! jelly until x has become firm1 & dur+ ! "t f]m5ts may h settl$ ^u x4 ,p>aff9 is a mo/ satisfactory means ( pres]v+ jelly1 & ! only precaution necess>y 9 us+ x is to put on two lay]s1 ! second "o two or ?ree h\rs aft] ! fir/1 or :5 all contraction has ceas$4 ,,bread ,! two mo/ practicable me?ods ( mak+ bread are ) yea/1 & ) cream ( t>t> & bic>bonate ( soda4 ,yea/ is a micro-organism--an exce$+ly m9ute =m ( plant life--:i* by its gr[? produces c>bonic acid & alcohol4 ,:5 ?is gr[? takes place 9 a mass ( fl\r d\gh1 ! c>bonic acid g5]at$1 9 its ef=t to escape1 puffs x up1 b1 ow+ to ! visc\s nature ( ! glut51 x is entangl$ & held )94 ,ea* little bubble ( gas occupies a c]ta9 space4 ,:5 ! bread is bak$1 ! walls ar\nd ^! spaces h>d5 9 ! heat1 & ?us we get ! por\s loaf4 ,b>ley1 rye1 & "s o!r gra9s w\ld be v useful = bread if x 7 n t !y lack suffici5t glut5 to entangle en\gh c>bonic acid to r5d] bread made f !m light4 ,good bread _c be made )\t good fl\r4 ,!re are two k9ds usually to be f\nd 9 m>ket1 namely bread fl\r1 & pa/ry fl\r4 ,! =m] is prep>$ 9 su* a way t x conta9s m glut5 ?an ! latt]4 ,9 mak+ ,pa/ry1 or ,/4 ,l\is fl\r1 z x is sometimes call$1 ! gra9 is cru%$ 9 su* a mann] t ! />*1 be+ mo/ easily brok51 becomes f9] ?an ! glut51 & 9 ! process ( bolt+ "s ( ! latt] is lo/4 ,= pa/ry & cake ?is k9d is be/4 ,lack+ glut51 bread made f x is m t5d]1 :it]1 b less nutriti\s ?an t made f s-call$ bread fl\r4 ,new ,process1 or bread fl\r may be di/+ui%$ by ! feel1 :i* is slightly granul> r ?an p[d]y1 by its yell[ color1 & by ! fact t x does n cake :5 squeez$ 9 ! h&2 :ile ,/4 ,l\is is :ite1 p[d]y1 & w cake4 ,! be/ me?od to pursue 9 buy+ fl\r is1 fir/1 to f9d a good deal]1 ^u ^: advice y may rely4 ,next1 take a sample ( ! fl\r recomm5d$ &1 ) a recipe :i* y h prov$ to be correct1 try "s2 if ! fir/ loaf ( bread is n satisfactory1 try ano!r1 & !n ano!r1 until y are confid5t t ! fault lies 9 ! fl\r1 & n 9 ! me?od ( mak+4 ,f9ally1 hav+ f\nd a br& ( fl\r f :i* y c make yell[-:ite in/ead ( sn[-:ite bread1 :i* has a nutty1 sweet flavor1 :i* 9 mix+ absorbs mu* liquid1 & does n run aft] y ?9k y h got x /iff en\gh1 & :i* feels puffy & ela/ic to ! h& aft] mold+1 keep x2 x is probably good4 ,(t5 ! same fl\r is sold 9 diff]5t sections ( ! c\ntry "u diff]5t names1 s t x is impossible to recomm5d any special br&4 ,ea* buy] mu/ asc]ta9 = h]self :i* br&s 9 h] locality are be/4 ,x is j z easy to h good bread z poor4 ,x only requires a little c>e & a little intellig5ce on ! "p ( ! h\sekeep]4 ,hav+ f\nd a br& ( good fl\r1 next give y\r att5tion to yea/4 ,9 ^! days1 :5 excell5t compress$ yea/s may be f\nd 9 all m>kets1 x is well to use !m1 be>+ 9 m9d t !y are compress$1 & t a v small quantity conta9s a great _m yea/ cells1 & w raise bread z well1 if n bett]1 ?an a l>ge am\nt4 ,home-made liquid yea/ is exce$+ly easy to prep>e4 ,x simply requires a mixture ( wat] & "s mat]ial 9 :i* ! plant cells w rapidly gr[4 ,grat$ raw potato1 cook$ by p\r+ on boil+ wat]1 fl\r1 & sug> =m an excell5t food = _! propagation4 ,a recipe = yea/ w be giv5 lat]4 ,n[ we h come to ! consid]ation ( :at w take place :5 ! two1 fl\r & yea/1 are made into d\gh4 ,accord+ to "s acc\nts ( ! subject1 ! yea/ beg9s to act fir/ ^u ! />*1 conv]t+ x into sug> 7glucose ,c#f;,h#ab,o#f74 ,:ile ?is is tak+ place !re is no app>5t *ange1 = no?+ else is =m$ except ! glucose1 or sug>4 ,!n ?is sug> is *ang$ into alcohol & c>bonic acid2 ! latt]1 ow+ to its diffusive nature1 endeavors to escape1 b becomes entangl$ 9 ! visc\s mass & swells x to sev]al times its orig9al bulk4 ,?is has be5 ! accept$ explanation2 x is n[1 h[ev]1 believ$ n to be correct4 ,x is ?\ght1 & ,i believe demon/rat$1 t ! yea/ plant lives ^u sug>2 t x has n ! p[] to act directly ^u />*1 b t x is capable ( produc+ a sub/ance :i* acts ^u />* to conv]t x into sug>4 ,! production ( ! c>bonic acid is ! end ( desirable *emical *ange1 & :5 x has be5 c>ri$ to a suffici5t degree to fill ! d\gh ) bubbles1 x %\ld be /opp$4 ,knead+ bread is = ! purpose ( di/ribut+ ! gas & break+ up ! l>ge bubbles into small ones1 to give ! loaf a f9e gra94 ,"o w imm$iately see t knead+ be=e ! bread is rais$ is a m or less useless task4 ,knead+ is a process :i* %\ld be done g5tly1 by h&l+ ! d\gh ) great t5d]ness2 = if x is press$ h>d aga9/ ! mold+-bo>d1 ! bubbles w be work$ out ?r\gh ! surface1 & ! loaf consequ5tly less por\s ?an if all ! gas is kept 9 x4 ,! be/ temp]ature = ! rais+ ( bread 79 o!r words1 = ! gr[+ ( yea/7 dur+ ! fir/ "p ( ! process is f #gj to #ge ,fahr4 ,x may t\* #hj )\t h>m1 b #ij is ! limit4 ,above t acetic f]m5tation is liable to occur1 & ! bread becomes s\r4 ,:5 ! bread is made into loaves1 x may be plac$ 9 a v w>m temp]ature1 to rise quickly if x is int5d$ = imm$iate bak+4 ,besides kill+ ! yea/1 ! object s\ght 9 bak+ is to =m a %ea? ( cook$ d\gh all ov] ! outside1 = a skeleton or support = ! inside mass :ile x is cook+4 ,bak+ also exp&s ! c>bonic acid1 & volatilizes ! alcohol4 ,! latt] is lo/4 ,a good temp]ature 9 :i* to beg9 ! bak+ ( bread is #djj ,fahr4 ,?is may gradually decrease to n l[] ?an #bej1 & ! "t1 = a good-siz$ brick loaf1 is "o h\r4 ,if x is a l>ge loaf1 increase ! "t by a qu>t] or a half h\r4 ,! expansion ( wat] or ice into #agjj times its volume ( /eam1 is sometimes tak5 advantage ( 9 mak+ sn[ bread1 wat] gems1 etc4 ,x plays a "p 9 ! light5+ ( pa/ry & crack]s4 ,air at #gj ,fahr4 exp&s to ab\t twice its volume at ! temp]ature ( a hot ov51 s t if air is entangl$ 9 a mass ( d\gh x gives a c]ta9 lightness :5 ! :ole is bak$4 ,?is is ! cause ( ! spong9ess ( cakes made ) eggs4 ,! visc\s album5 cat*es ! air & holds x4#da ,!re are o!r means ( obta9+ c>bonic acid to light5 bread1 besides by ! gr[+ ( yea/4 ,! mo/ conv5i5t1 p]haps ! mo/ valuable1 me?od is by caus+ cream ( t>t> & bic>bonate ( soda to unite *emically4 7,! products ( ! union are c>bonic acid & ,ro*elle salts47 ,! advantage ( us+ ^! ov] ev]y?+ else yet tri$ is1 t !y d n unite :5 br\ght 9 contact except 9 ! pres5ce ( wat] & a c]ta9 degree ( heat4 ,ro*elle salts1 tak5 9 su* m9ute quantities z x occurs 9 bread made 9 ?is way1 is n h>mful4 ,cream ( t>t> bread1 if p]fectly made1 is m nutriti\s ?an f]m5t$ bread1 = none ( ! con/itu5ts ( ! fl\r are lo/1 z :5 yea/ is us$4#db ,! difficulty ( obta9+ good cream ( t>t> is v great4 ,x is said to be m ext5sively adult]at$ ?an any o!r sub/ance us$ = food4 ,moreov]1 9 ! practice ( bread-mak+ ! cream ( t>t> & soda are g5]ally mix$ 9 ! proportion ( two to "o--t is1 two teaspoons ( cream ( t>t> to e teaspoon ( soda2 b ?is is n ! exact proportion 9 :i* !y neutralize ea* o!r1 s t "u ord9>y circum/ances !re is an excess ( soda 9 ! bread4 ,to be exact !y %\ld always be comb9$ by weight1 z is done 9 mak+ bak+-p[d]s1 ! proportion be+ #hd p>ts ( soda to #ahh ( cream ( t>t>1 or1 r$uc+ to l[] t]ms1 z #ba to #dg--;a little less ?an half z mu* soda z cream ( t>t>4 ,= practical use 9 cook+ !re are no scales kn[n to ! au?or = ! purpose ( weigh+ ^! mat]ials1 s ! proportion w h to be approximat$ ) teaspoons1 & a fairly accurate result = bread-mak+ may be obta9$ mo/ easily by measur+ a teaspoon ( ea* 9 exactly ! same mann]1 & !n tak+ (f a little f ! soda4 ,) good mat]ials1 c>e 9 measur+ !m1 & a hot ov5 to set ! bread be=e ! gas escapes1 cream ( t>t> biscuits are bo? :olesome & palatable4 ,,liquid ,,yea/ 7,,home-,,made ,,) ,,grat$ ,,potato7 #a ,m$ium-siz$ potato4 #a ,tablespoon ( sug>4 #a ,tablespoon ( fl\r4 #a ,teaspoon ( salt4 #a ,p9ts ( boil+ wat]4 ( a two-c5t cake ( ,fleis*mann's yea/4 ,fir/ see t !re is a supply ( boil+ wat]4 ,!n put ! salt1 sug>1 & fl\r toge!r 9 a mix+-b[l4 ,wa% & peel ! potato1 & grate x quickly into ! b[l1 cov]+ x n[ & !n ) ! fl\r to prev5t discolor+4 ,z soon z ! potato is all grat$1 p\r 9 ! boil+ wat] & /ir4 ,x w =m into a some:at ?ick pa/e at once4 ,set x aside to cool4 ,!n dissolve ! yea/ 9 a little cold wat]1 add x1 & set ! mixture to rise 9 a temp]ature ( #gj to #hj ,fahr4 ,9 a %ort "t bubbles w beg9 to appe>2 ^! are c>bonic acid1 %[+ t ! alcoholic /age ( ! f]m5tation has begun4 ,9 six or eight h\rs ! :ole w be a mass ( yea/ cells1 :i* h gr[n 9 ! nutri5t liquid4 ,x is !n ready = use4 ,x %\ld be bottl$ 9 wide-m\!d glass or e>!n j>s1 & kept 9 a cool place4 ,x w rema9 good = two weeks4 ,at ! end ( t "t make a fre% supply4 ,yea/ is an organism--a microscopic =m ( plant life--:i* gr[s by a species ( budd+ ) great rapidity :5 x f9ds lodgm5t 9 mat]ial suitable = its food4 ,! dissolv$ compress$ yea/ is l se$1 :i*1 :5 put into a fruitful soil1 gr[s s long z su/5ance la/s4 ,,wat] ,,bread #a ,p9t ( boil+ wat]4 #a ,tablespoon ( sug>4 #a ,teaspoon ( salt4 #a ,tablespoon ( butt]4 ,cup ( liquid yea/1 or ( a two-c5t cake ( ,fleis*mann's yea/4 ,en\gh sift$ fl\r to make a /iff d\gh4 ,put ! sug>1 salt1 & butt] ) ! boil+ wat] into a mix+-b[l or bread-pan4 ,/ir until ! sug> is dissolv$ & ! wat] lukew>m1 !n add ! yea/ 7if compress$1 x %\ld be dissolv$ 9 a little wat]74 ,la/1 /ir 9 ! fl\r until a d\gh /iff en\gh to mold easily is made4 ,mold x = a m9ute or two to give x %ape & to m ?or\ghly mix ! +r$i5ts1 & !n set x to rise 9 a room w>m en\gh to be com=table to live 9--t is1 hav+ a temp]ature ( #gj ,fahr4 ,x %\ld rema9 9 ?is temp]ature = eight h\rs4 ,cov] x closely1 t ! top may n dry4 ,x is (t5 conv5i5t to let bread rise ov] night4 ,!re is no objection to ?is1 provid$ ! bread is mix$ late 9 ! ev5+1 & bak$ e>ly ! next morn+4 ,c>e mu/ be tak51 h[ev]1 t ! room 9 :i* x is left is w>m en\gh to insure ris+ 9 ! "t giv54 ,on ! o!r h&1 if all[$ to rise too long1 or at too high a temp]ature1 ! f]m5tation is c>ri$ s f> t an acid is produc$1 & ! d\gh becomes s\r4 ,eight h\rs at #gj ,fahr4 is a good rule to keep 9 m9d4 ,dur+ ! "t ( rais+ ! d\gh %\ld d\ble itself 9 bulk4 ,if ?is does n happ51 or x does n appe> to h ris5 at all1 ei!r ! yea/ 0 n good1 or ! temp]ature 0 too l[4 ,:5 ! bread has ris5 suffici5tly1 cut x d[n1 & knead x = five m9utes on a bread-bo>d1 to di/ribute ! gas & break ! l>ge bubbles1 s t ! bread may h an ev5 gra92 !n %ape x into a loaf1 put x into an oil$ bak+-pan1 & let x rise quickly 9 a w>m place1 until x aga9 d\bles itself4 ,! am\nt ( d\gh indicat$ 9 ! rule w make "o l>ge loaf1 or a m$ium-siz$ loaf & "s biscuit4 ,multiply ! rule by two if y want two loaves4 ,bake ! bread 9 an ov5 :i* is hot at fir/1 b gradually decreases 9 temp]ature1 = an h\r & a qu>t]4 ,if y h an ov5 !rmomet] use x4#dc ,,milk ,,bread #a ,p9t ( scald$ milk4 #a ,tablespoon ( sug>4 #a ,teaspoon ( salt4 ,cup ( liquid yea/1 or ,cake ( ,fleis*mann's yea/4 ,measure ! milk aft] scald+1 b o!rwise proce$ exactly z 9 ! mak+ ( wat] bread4 ,,/icks #a ,cup ( scald$ milk4 ,teaspoon ( salt4 #a ,tablespoon ( sug>4 #b ,tablespoons ( butt]4 ,cake ( yea/1 or ,cup ( liquid yea/4 ,:ite ( "o egg4 ,fl\r en\gh to make a slightly s(t d\gh4 ,dissolve ! salt & sug>1 & s(t5 ! butt] 9 ! hot milk1 :i* mu/ be measur$ aft] heat+4 ,:5 x is cool$ to lukew>mness1 put 9 ! yea/ 7:i*1 if compress$1 %\ld be dissolv$ 9 a little cold wat]71 ! beat5 :ite ( ! egg1 & fl\r en\gh to make a d\gh slightly s(t] ?an t = ord9>y bread4 ,let x rise ov]night1 or until light4 ,!n cut x into small pieces1 %ape ! pieces into balls1 & roll & /ret* !m into t9y sl5d] /icks1 f t5 to twelve in*es long1 ab\t half an in* ?ick 9 ! middle1 & tap]+ t[>d ea* end4 ,place !m1 two in*es ap>t1 9 %all[1 butt]$ pans1 & put !m 9 a w>m place = an h\r to rise2 !n bake !m 9 a mod]ate ov5 fifte5 or tw5ty m9utes1 or until !y are a gold5 br[n4 ,/icks are good at any "t2 !y are especially nice s]v$ ) s\p1 or = lun*1 ) cocoa or tea4 ,?is d\gh may also be made into t9y loaves = tea-rolls4 ,,rusk #a ,tablespoon ( sug>4 ,teaspoon ( salt4 #a ,cup ( scald$ milk4 ,cup ( liquid yea/1 or ,cake ( compress$ yea/4 ,fl\r en\gh to make a s(t d\gh4 ,mix ! above +r$i5ts toge!r1 & let ! d\gh rise ov]night 9 ! usual "t giv5 to bread4 ,!n beat "o-f\r? ( a cup ( butt]1 "o-f\r? ( a cup ( sug>1 & "o egg toge!r1 & "w ! mixture into ! d\gh1 add+ a little m fl\r to make x /iff en\gh to mold4 ,set x to rise a second "t2 !n %ape x into rolls or t9y loaves1 all[ !m to rise aga9 until q light1 or = an h\r 9 a w>m place1 & bake l bread4 ,,dri$ ,,rusk ,cut ! rusk :5 cold into ?9 slices1 dry !m sl[ly 9 ! ov51 & !n br[n !m a delicate gold5 color4 ,dri$ rusk is exce$+ly easy ( dige/ion1 & makes a delici\s lun* ) a glass ( w>m milk or a cup ( tea4 ,,graham ,,bread #a ,p9t ( milk4 #b ,tablespoons ( sug>4 #a ,teaspoon ( salt4 ,cake ( compress$ yea/4 #b ,cups ( :ite fl\r4 ,en\gh ,graham fl\r to make a d\gh4 ,scald "s milk1 & f x measure a p9t2 to ?is add ! sug> & salt4 ,:ile x is cool+ sift "s ,graham fl\r1 be+ c>eful to exclude ! *aff or outside silici\s cov]+ ( ! gra91 b no?+ else4 ,:5 ! milk has become lukew>m1 put 9 ! yea/1 :i* has previ\sly be5 dissolv$ 9 a little cold wat]1 & ! :ite fl\r 7sift$71 ) en\gh ( ! ,graham to make a d\gh :i* %all be /iff1 b yet n /iff en\gh to mold4 ,mix ?or\ghly1 & %ape x ) a spoon into a r\nd mass 9 ! di%4 ,aft] ?is foll[ ! same directions z = wat] bread1 lett+ x rise ! same "t1 & bak+ x 9 ! same mann]4 ,aft] ! d\gh has ris51 al?\gh x is s(t1 x c be %ap$ into a loaf on ! bread-bo>d1 b n mold$4 ,,cream-,,(-,,t>t> ,,biscuit ,fir/1 att5d to ! fire2 see t y h a cle>1 /eady "o1 su* z w give a hot ov5 by ! "t ! biscuits are ready = bak+4 ,!n sift "s fl\r1 & measure a qu>t4 ,into x put two teaspoons ( cream ( t>t>1 & "o ( soda1 ! latt] to be measur$ exactly l ! teaspoons ( cream ( t>t>1 & !n a v little tak5 (f4 ,?is is a m accurate way ( gett+ a scant$ teaspoon ?an by tak+ "s on ! spoon & guess+ at x4 ,add "o teaspoon ( salt1 & sift all toge!r f\r times1 !n ) ! f+]s rub into ! fl\r "o spoon ( butt]4 ,at ?is po9t1 if x has n be5 already done1 get ! bak+-pans1 roll+-p91 bo>d1 dr$g+-box1 & cutt] ready = use4 ,!n ) a knife /ir into ! fl\r en\gh milk to make a s(t d\gh4 ,d ?is z quickly z conv5i5t1 & )\t any delay mold ! d\gh j en\gh to %ape x2 roll x out1 cut x into biscuits1 & put !m imm$iately into ! ov51 :]e !y %\ld bake = ?irty m9utes4 ,pocket-,books4 ,"w or knead toge!r ! pieces t are left aft] mak+ cream-(-t>t> biscuit 7or make a d\gh on purpose71 roll x out v ?91 cut x into r\nds1 bru% !m ov] ) milk or melt$ butt]1 fold once s z to make a half-moon %ape1 & y w h pocket-books4 ,tw9 ,biscuit4 ,roll out "s d\gh v ?91 cut x into v small r\nds1 & place "o on top ( ano!r1 ) butt] betwe54 ,ic$ wat] may be sub/itut$ = milk 9 ! above rule4 ,9 bak+1 h[ev]1 ! ov5 %\ld be unusually hot1 s z to take advantage ( ! expansion ( ! wat]4 ,also1 bak+-p[d] may be sub/itut$ = ! cream ( t>t> & soda1 us+ a f\r? m ( ! bak+-p[d] ?an ( ! two toge!r4 ,,sn[-,,cakes ,tablespoon ( butt]4 #a ,tablespoon ( sug>4 ,:ites ( two eggs4 #a ,cups ( fl\r4 #a ,saltspoon ( salt4 #a ,teaspoons ( bak+-p[d]4 #a ,cup ( milk4 ,measure ea* ( ! +r$i5ts c>efully1 !n sift ! fl\r1 salt1 & bak+-p[d] toge!r f\r times4 ,cream ! butt] & sug> ) a little ( ! milk1 !n add ! :ites ( ! eggs well beat51 ! re/ ( ! milk1 & la/ ! fl\r4 ,bake ?is batt] 9 hot butt]$ gem-pans f tw5ty m9utes to half an h\r4 ,^! cakes are delici\s eat5 hot = lun* or tea4 ,?is mixture may also be bak$ 9 small1 r\nd e>!n cups4 ,,graham ,,gems #a ,cup ( milk4 ,teaspoon ( salt4 ,cup ( :ite fl\r4 #a ,cup ( ,graham fl\r4 #b ,tablespoons ( sug>4 #a ,teaspoon ( cream ( t>t>4 ,teaspoon ( soda 7slightly scant$74 #a ,tablespoon ( melt$ butt]4 ,sift & measure ! ,graham fl\r1 add ! cream ( t>t>1 soda1 & :ite fl\r1 & sift aga94 ,mix ! milk1 salt1 & sug> toge!r1 & /ir x into ! fl\r2 la/1 put 9 ! melt$ butt]1 beat = a m9ute1 & !n drop a spoonful 9 ea* division ( a roll gem-pan1 :i* %\ld be well butt]$1 & made v hot on ! top ( ! /ove4 ,bake 9 a hot ov5 f tw5ty-five m9utes to half an h\r4 ,s]ve hot4 ,,oatmeal ,,muff9s #b ,cups ( fl\r4 #b ,teaspoons ( bak+-p[d]4 #a ,teaspoon ( salt4 #b ,tablespoons ( sug>4 #a ,egg4 #a ,cup ( milk4 #a ,cup ( cook$ oatmeal4 #a ,tablespoon ( butt] melt$4 ,sift ! fl\r & bak+-p[d] toge!r twice4 ,beat ! egg v light1 /ir into x ! salt1 sug>1 & milk1 !n add ! fl\r1 & la/ ! oatmeal & butt]2 beat = half a m9ute1 & bake imm$iately 9 gem-pans or muff9-r+s 9 a hot ov5 = half an h\r4 ,n4 ,b4--,! oatmeal %\ld n be cook$ to a s(t1 ?9 mu%1 b %\ld be r dry2 s1 9 prep>+ x1 use less wat] ?an = porridge4 ,^! cakes are to be eat5 hot4 ,,glut5 ,,bread ,glut5 fl\r is prep>$ 9 su* a way t mu* ( ! />* ( ! gra9 is exclud$4 ,x is frequ5tly requir$ = p]sons suff]+ ) diabetes1 :o _c dige/ ei!r sug> or />*4 ,x %\ld be made ) fl\r1 wat]1 yea/1 & salt only4 ,d n use milk = mix+1 z x conta9s sug>4 ,"o p9t ( wat]1 "o half teaspoon ( salt1 "o fif? ( a cake ( yea/1 "o tablespoon ( butt]1 & en\gh fl\r to make ! usual bread d\gh w be requir$4 ,o!rwise ! process is exactly ! same z = ord9>y bread4 ,,bak+-,,p[d] ,bak+-p[d] is a mixture ( cream ( t>t>1 bic>bonate ( soda1 & arr[root4 ,! latt] is us$ to keep ! two *emicals dry1 & ?us prev5t ! sl[ union :i* w\ld o!rwise take place4 ,sometimes t>t>ic acid is us$ in/ead ( cream ( t>t>4 ,! foll[+ rule may be reli$ ^u3 ,t>t>ic acid #b oz4 by weight4 ,bic>bonate ( soda #c ,arr[root #c ,mix & sift toge!r ?or\ghly4 ,keep 9 a dry place1 9 a wide-m\!d bottle4 ,,cake ,cake ( ! simpl] k9ds1 especially sponge cake1 is frequ5tly giv5 to ! sick4 ,good sponge cake1 s]v$ ) sweet cream or a glass ( milk1 is an excell5t lun* = an invalid4 ,"s ( ! pla9 k9ds ( butt] cakes--^? made ) a little butt]--su* z :ite1 fea!r1 & simil> v>ieties1 are excell5t food4 ,consid] = a mom5t :at !y conta93 eggs1 milk1 butt]1 sug>1 & fl\r--five ( ! mo/ valuable ( all our food products4 ,yet !re are ^? :o pride !mselves ^u n eat+ cake1 :i* idiosyncrasy c only be expla9$ 9 "o ( two ways3 ei!r ! cake :i* !y h _h has n be5 prop]ly made1 or else x has be5 s good t1 dur+ a lapse ( judgm5t1 !y h eat5 too mu*4 ,! d>k fruit cakes %\ld be avoid$ by bo? sick & well1 on acc\nt ( ! indige/ible nature ( ! dri$ fruits us$ 9 !m1 & also because !y are (t5 compact & close-gra9$1 n light4 ,!re is a cu/om preval5t 9 _m kit*5s ( us+ :at is call$ cook+ butt]--t is1 butt] :i* is (f ta/e or rancid--= cake4 ,x is b poor economy1 ev5 if x c m]it t "n at all4 ,if y h no o!r butt] = cake1 don't make any4 ,sweet butt] & fre%--n /ore--eggs are absolutely necess>y4 ,also1 a da9ty work] to mix ! +r$i5ts ) accuracy & c>e1 & to oil ! pan 9 :i* ! cake is to be bak$1 s t ! outside %all n ta/e ( fat4 ,_m an o!rwise nice cake has be5 spoil$ by oil+ ! pan 9 :i* x 0 bak$ ) dirty or rancid grease4 ,use a v little sweet butt] or olive-oil4 ,,! ,,process ,,( ,,cake ,,mak+ ,all ord9>y cakes are made 9 mu* ! same way z to ! ord] 9 :i* _! +r$i5ts are mix$4 ,fir/ ! butt] & sug> are cream$ toge!r1 !n ! yolks ( ! eggs are beat5 & add$1 ) ! milk1 to ! butt] & sug>2 !n ! fl\r1 into :i* ! cream ( t>t> & soda h be5 well mix$ by sift+ !m toge!r sev]al times1 is put 92 & la/1 ! beat5 :ites ( ! eggs4 ,c>e 9 ,bak+4 ,= sponge cake made ) bak+-p[d]1 or soda & cream ( t>t>1 an ov5 mod]ately heat$ w be requir$--t is1 "o ( #cjj ,fahr41 or "o :i* w slightly br[n a loaf 9 tw5ty m9utes4 ,= sponge cake made )\t rais+ mat]ial1 su* z ! old-fa%ion$ k9d1 9 :i* only eggs1 sug>1 & fl\r are us$1 a sl[ ov5 is necess>y4 ,= butt] cakes a temp]ature some:]e betwe5 #cej & #chj w n fail4 ,! bak+ ( cake is ! mo/ difficult "p ( ! process1 on acc\nt ( ! con/antly v>iable condition ( ov5s 9 common iron /oves1 & because x is m easily spoil$ ?an bread & o!r foods usually cook$ 9 an ov54 ,"o is oblig$ to ex]cise a new judgm5t e "t cake is made4 ,ev5 !rmomet]s are only a p>tial help1 = if an ov5 has a temp]ature ( #cjj ,fahr4 at a c]ta9 "t1 !re is no means ( be+ sure :at ! temp]ature w be half an h\r f !n4 ,h[ev]1 by giv+ att5tion & "s practice to x1 "o may ga9 consid]able skill 9 manag+ fires4 ,%\ld ! cake be cook+ too fa/1 & arrang+ ! /ove damp]s does n less5 ! heat1 a piece ( butt]$ pap] laid ov] ! top w protect x1 & w n /ick4 ,lay]1 or ?9 cakes1 require a hott] ov5 ?an loaves4 ,pans = bak+ cake %\ld be l9$ ) butt]$ pap] 7! butt]$ side up71 lett+ x ov]lap ! sides = ab\t an in* to assi/ 9 lift+ out ! cake4 ,an e>!nw>e b[l & a wood5 spoon %\ld be us$ = mix+4 ,get ev]y?+ ready be=e beg9n+ to mix cake1 ! ov5 fir/ ( all4 ,bake z soon z possible aft] ! fl\r is 91 = c>bonic acid beg9s to be =m$ z soon z ! soda & cream ( t>t> come 9 contact ) ! liquid1 & "s ( x w escape unless ! mixture is bak$ at once4 ,d n /op to scrape e bit f ! b[l2 t c be att5d$ to aft]w>d1 & a little patty-cake made ( :at is left4 ,,invalid',s ,,sponge ,,cake #b ,cups ( pa/ry fl\r measur$ aft] sift+4 #a ,teaspoon ( cream ( t>t>4 ,teaspoon ( soda 7slightly scant$74 #d ,eggs4 #a ,cups ( p[d]$ sug>4 ,cup ( wat]4 #b ,tablespoons ( lemon-juice4 ,get ev]y?+ ready be=e beg9n+ to make ! cake2 oil ! pan1 or oil pap] & l9e ! pan ) x2 measure ! fl\r1 cream ( t>t>1 & soda1 & sift !m toge!r f\r times2 measure ! sug>1 wat]1 & lemon-juice1 & sep>ate ! yolks f ! :ites ( ! eggs4 ,beat ! :ites ( ! eggs ) half ! sug> until !y are v light4 ,!n beat ! yolks v light1 or until !y become lemon-color$1 add ! rema9+ half ( ! sug> & beat aga91 & !n a little ( ! wat] if x is difficult to turn ! egg-beat]4 ,:5 ! sug> is well mix$1 add ! rema9d] ( ! wat]1 ! lemon-juice1 & ! fl\r4 ,beat = a few seconds1 b n long1 z all mixtures t h cream ( t>t> & soda %\ld be bak$ z quickly z possible4 ,la/ ( all fold 9 7n beat7 ! :ites ( ! eggs lightly1 s z n to break out ! air :i* has be5 entangl$ by ! beat+1 z x helps to make ! cake light4 ,bake 9 a mod]ate ov5 f =ty-five to fifty m9utes1 or until ! cake %r9ks a little f ! pan4 ,,fea!r ,,cake ,cup ( butt]4 #a ,cup ( sug>4 #b ,eggs4 #a ,cups ( pa/ry fl\r4 ,teaspoon ( soda 7slightly scant$74 #a ,teaspoon ( cream ( t>t>4 ,a little grat$ nutmeg4 #a ,teaspoon ( vanilla4 ,see fir/ ( all t y h a prop] fire4 ,measure ! +r$i5ts1 & get ev]y?+ ready be=e beg9n+--mix+-b[l1 pans1 etc4 ,use a wood5 cake spoon1 ) slits 9 ! b[l1 = mix+4 ,l9e ! pans ) butt]$ pap]4 ,!n cream ! butt]1 add+ to x half ! sug> & half ! milk1 ! latt] v sl[ly2 sep>ate ! yolks ( ! eggs f ! :ites1 & beat !m ) ! rema9+ sug>2 :5 !y are v light add ! re/ ( ! milk4 ,beat ! :ites until /iff4 ,n[ mix ! cream$ butt] & yolks toge!r ) ! flavor+1 !n /ir 9 ! fl\r1 & la/ ! :ites1 :i* are to be cut & fold$ 91 n beat54 ,bake x 9 %all[ pans 9 a mod]ate ov5 =ty m9utes1 or ab\t t "t4 ,:5 ! cake beg9s to %r9k a little f ! sides ( ! pan1 !re is no d\bt t x is cook$ en\gh4 ,?is recipe may be us$ = a v>iety ( pla9 cakes4 ,= ,*ocolate ,cake4 ,melt & /ir into ! above mixture two ounces ( ,bak]'s *ocolate1 or two teaspoons ( cocoa wet 9 a little w>m wat]4 ,= ,rose ,cake4 ,color ! fea!r cake mixture ) six drops ( c>m9e4 ,,lay] ,,cake ,oil ?ree lay] cake pans1 or pie-plates4 ,make ! fea!r cake mixture1 & divide x into ?ree portions4 ,bake "o :ite1 color ano!r p9k ) ?ree or f\r drops ( c>m9e1 & ! ?ird br[n ) an ounce ( melt$ *ocolate4 ,bake 9 a hot ov5 = fifte5 m9utes4 ,:5 cool1 jo9 ! lay]s ) ,:ite ,m\nta9 fro/+1 & fro/ ! top ( ! la/ lay]4 ,any ( ! fill+s giv5 "u ! head ( ,cake ,fill+ may also be us$4 ,:5 *ocolate is us$ 9 cake1 x is n necess>y to grate x or ev5 to break x into small pieces4 ,x conta9s a l>ge proportion ( fat :i* liquefies at a l[ temp]ature1 consequ5tly x is necess>y only to heat x sl[ly to r$uce x to ! liquid /ate4 ,,c>m9e ,,= ,,color+ ,! foll[+ rule = mak+ liquid c>m9e = color+ cake1 ice-cream1 blanc-mange1 etc41 w be f\nd useful3 #a ,ounce ( ,no4 #dj c>m9e4 #c ,ounces ( boil+ wat]4 #a ,ounce ( ammonia4 ,bottle = use4 ,x w keep indef9itely4 ,,:ite ,,cake #a ,tablespoon ( butt]4 #a ,cup ( sug> 7p[d]$74 #a ,cups ( pa/ry fl\r4 ,teaspoon ( soda4 #a ,teaspoon ( cream ( t>t>4 ,:ites ( f\r eggs4 ,teaspoon ( almond extract1 or #a ,teaspoon ( rose-wat]4 ,proce$1 z ) all cake mixtures1 by gett+ ev]y?+ ready be=e beg9n+ to mix any ( ! +r$i5ts1 n =gett+ ! fire4 ,!n cream ! butt] ) ! sug>1 & add ! milk to x sl[ly1 s t ! cream %all n break4 ,beat ! :ites ( ! eggs v /iff4 ,!n to ! butt]1 sug>1 etc41 add ! fl\r1 ) :i* ! cream ( t>t> & soda h be5 sift$ at lea/ f\r times1 & ! flavor+2 la/1 fold 9 ! :ites ( ! eggs1 & bake 9 a r\nd loaf = an h\r & a qu>t] or an h\r & a half 9 a sl[ ov54 ,,dream ,,cake ,make a :ite cake mixture4 ,bake x 9 %all[ lay]-cake pans1 9 a mod]ate1 n sl[1 ov54 ,jo9 !m ) a c>amel fill+1 & fro/ ! top ) ! same1 or use ,:ite ,m\nta9 fro/+ in/ead ( ! c>amel1 flavor$ ) rose-wat]1 & left ei!r :ite1 or color$ a delicate %ell p9k ) c>m9e4 ,,cake ,,fill+ ,,& ,,fro/+ ,,:ite ,,m\nta9 ,,fro/+ ,boil toge!r1 )\t /irr+1 "o cup ( granulat$ sug> ) "o ?ird ( a cup ( boil+ wat]1 = eight or t5 m9utes4 ,:5 ! sug> has be5 boil+ five m9utes1 beat ! :ite ( "o egg until x is v light4 ,!n te/ ! sug> mixture by lett+ a little run (f ! side ( a spoon4 ,if 9 fall+ x =ms a delicate ?read1 x is j at ! po9t to /op ! boil+4 ,:5 x has rea*$ ?is po9t1 p\r x at once into ! beat5 egg 9 a small /ream1 /irr+ ! egg con/antly to keep x smoo?4 ,cont9ue /irr+ = two or ?ree m9utes until x beg9s to ?ick51 !n spread x ei!r betwe5 lay] cakes = fill+1 or use x = fro/+4 ,,c>amel ,,fill+ #a ,cup ( br[n sug>4 ,cup ( sweet cream4 #a ,teaspoon ( butt]4 ,boil all toge!r until x ?reads1 /irr+ x sl[ly z x boils4 ,x w take ab\t eight m9utes4 ,use ei!r = fro/+ or fill+4 ,,*ocolate ,,ic+ ,cup ( sug>4 #d ,tablespoons ( wat]4 #b ,eggs4 #a ,ounce ( *ocolate1 or #a ,tablespoon ( ,dut* cocoa4 #a ,teaspoon ( vanilla4 ,boil ! sug>1 wat]1 & *ocolate toge!r1 two m9utes1 to r5d] ! *ocolate smoo?4 ,!n add ! beat5 eggs4 ,cook two m9utes m1 /irr+ sl[ly & g5tly4 ,add ! vanilla j z x is tak5 f ! fire1 & use at once1 z x becomes firm quickly4 ,x is good ei!r = ic+ cakes or = fill+4 ,,cream ,,fill+ ,make a cream sauce ) "o cup ( milk1 a tablespoon ( butt]1 & a tablespoon ( fl\r4 ,beat "o egg ) half a cup ( sug>1 & /ir x into ! sauce sl[ly4 ,cook = two m9utes1 or until ! egg is done4 ,x %\ld look l a ?ick smoo? cream4 ,flavor x ) a piece ( c9namon b>k boil$ 9 ! milk1 or ) vanilla or almond4 ,use ?is cream = fill+1 = lay] cakes1 or split a ?9 sponge cake 9 two1 & spread x betwe5 ! halves4 ,,diet ,,li/s ,,or ,,m5us ,,= ,,! ,,sick ,diet = ! sick may be divid$ into ?ree k9ds3 ,liquid1 ,light1 & ,convalesc5t's or ,invalid's ,diet4 ,liquid diet consi/s entirely ( liquids1 ( :i* milk is ! mo/ valuable4 ,! meat bro?s 7^? made ) beef1 *ick51 & mutton71 oy/] & clam bro?1 album5 wat]1 eggs 9 ! =m ( egg-nog1 egg cream1 & mull$ w9e1 & tea & c(fee are excell5t4 ,to ?is li/ may be add$1 z ! pati5t %[s signs ( recov]y1 s(t cu/>ds1 & jellies made ) w9e1 lemon1 c(fee1 or orange-juice1 :i* quickly become liquid :5 eat54 ,a pati5t is giv5 liquid diet dur+ times ( sev]e & dang]\s illness4 ,usually ! am\nt ( food & int]vals at :i* x is to be giv5 are prescrib$ by ! physician4 ,! foll[+ table may be ( assi/ance to ^? :o are )\t su* aid3 ,,liquid ,,diet ,no4 #a #h ,a4 ,m4 ,hot milk ( a cup #aj ,a4 ,m4 ,hot c(fee ) cream & a little sug> ( a cup #ab ,m4 ,beef-juice #b tablespoons #b ,p4 ,m4 ,w>m milk ( a cup #d ,p4 ,m4 ,w9e :ey ( a cup #f ,p4 ,m4 ,hot milk ( a cup #h ,p4 ,m4 ,hot cocoa ( a cup ,no4 #b #h ,a4 ,m4 ,hot milk ( a cup #aj ,a4 ,m4 ,*ick5 bro? ( a cup #ab ,m4 ,egg-nog tumbl] #b ,p4 ,m4 ,milk ( a cup #d ,p4 ,m4 ,hot tea ) cream & sug> ( a cup #f ,p4 ,m4 ,*ick5 bro? ( a cup #h ,p4 ,m4 ,hot milk ( a cup ,no4 #c #h ,a4 ,m4 ,hot milk ( a cup #aj ,a4 ,m4 ,beef bro? ( a cup #ab ,m4 ,beef-juice #b tablespoons #b ,p4 ,m4 ,milk1 ei!r w>m or cold ( a cup #d ,p4 ,m4 ,oy/] bro? ) milk ( a cup #f ,p4 ,m4 ,hot milk ( a cup #h ,p4 ,m4 ,hot cocoa ( a cup ,no4 #d #h ,a4 ,m4 ,hot cocoa ( a cup #aj ,a4 ,m4 ,hot milk ( a cup #ab ,m4 ,beef-juice1 w>m or cold ( a cup #b ,p4 ,m4 ,beef bro?1 hot ( a cup #d ,p4 ,m4 ,w9e jelly #b tablespoons #f ,p4 ,m4 ,hot cocoa ( a cup #h ,p4 ,m4 ,hot milk ( a cup ,no4 #e #h ,a4 ,m4 ,hot milk ( a cup #aj ,a4 ,m4 ,c(fee ) cream & sug> ( a cup #ab ,m4 ,hot beef bro? ( a cup #b ,p4 ,m4 ,orange jelly #c tablespoons #d ,p4 ,m4 ,mull$ w9e ( a cup #f ,p4 ,m4 ,w>m or cold s(t cu/>d ( a cup #h ,p4 ,m4 ,w>m cocoa ( a cup ,if n\ri%m5t is to be giv5 ?r\gh\t ! night1 ei!r hot or w>m milk or cocoa is good4 ,!y are soo?+ & sometimes induce sleep4 ,tea & w9e :ey %\ld be avoid$ at night1 unless1 ( c\rse1 ! pati5t ne$s /imulat+1 9 :i* case use ! w9e only1 = tea (t5 causes wakefulness4 ,! :ites ( eggs beat5 & /ra9$1 & mix$ ) f9ely cru%$ ice1 is a valuable =m ( food = a typhoid fev] pati5t4 ,toa/-wat] & crack] tea are good 9 all fev]i% conditions4 ,milk may be v>i$ by mak+ x into milk-pun*1 ) a v little sug> 7a scanty teaspoon7 & a tablespoon ( br&y or %]ry to ea* tumbl]1 or x may be made ) a few drops ( vanilla1 in/ead ( ! br&y or %]ry4 ,,light ,,diet ,light diet consi/s ( ev]y?+ includ$ 9 liquid diet1 & 9 addition fruits1 su* z grapes & oranges2 porridge ( granum or f>9a2 s(t-cook$ or poa*$ eggs2 dry1 wat]1 milk1 & cream toa/2 ! maigre s\ps1 su* z cel]y & mock-bisque1 & *ick52 delicate pudd+s1 c(fee & velvet cream1 & bak$ cu/>ds1 ) p]haps = d9n] a meat ball1 a small bit ( beef/eak or roa/ beef1 & a bak$ potato4 ,jellies made ) gelat9e1 especially :5 flavor$ ) w9e1 are a v valuable =m ( food ) :i* to make ! transition f liquid to light diet4 ,!y are palatable1 nutriti\s1 &1 be+ 9 solid =m1 are satisfy+ to ! m9ds ( ^? :o ?9k !y are n gett+ mu* to eat :5 f$ on liquids alone4 ,! *ange f liquid to light diet %\ld be made gradually1 add+ "o k9d ( solid food at a "t4 ,p]haps aft] ! jellies a bit ( wat] or milk toa/1 !n an egg1 !n a little s\p or pudd+1 until1 z /r5g? is ga9$1 ! p]son is able to take any?+ 9 ! li/1 & f9ally is able to eat almo/ any k9d ( nutriti\s & well-prep>$ food4 ,,fir/ ,,day4 ,breakfa/4 ,poa*$ ,egg on ,toa/4 ,cocoa4 ,lun*4 ,milk-pun*4 ,d9n]4 ,raw ,oy/]s4 ,cream-crack]s4 ,port ,w9e4 ,lun*4 #a ,cup ( ,hot ,beef ,bro?4 ,supp]4 ,milk ,toa/4 ,w9e ,jelly4 ,tea4 ,,second ,,day4 ,breakfa/4 ,s(t-cook$ ,egg4 ,milk ,toa/4 ,c(fee ) ,sug> & ,cream4 ,lun*4 #a ,cup ( ,s(t ,cu/>d4 ,d9n]4 ,cream-(-cel]y ,s\p4 ,sippets4 ,a little ,b>ley ,pudd+1 ) ,cream4 ,%]ry ,w9e4 ,lun*4 ,milk-pun*4 ,supp]4 ,wat] ,toa/1 ,butt]$4 ,w9e ,jelly4 ,tea4 ,,?ird ,,day4 ,breakfa/4 ,scrambl$ ,egg4 ,cream ,toa/4 ,cocoa4 ,lun*4 #a ,cup ( ,hot ,*ick5 ,bro?4 ,d9n]4 ,*ick5 ,panada4 ,bread4 ,port ,w9e4 ,a little ,tapioca ,cream4 ,lun*4 ,an ,egg-nog4 ,supp]4 ,butt]$ ,dry ,toa/4 ,bak$ ,sweet ,apples & ,cream4 ,tea4 ,,f\r? ,,day4 ,breakfa/4 ,an ,orange4 ,f>9a ,mu%1 ) ,cream & ,sug>4 ,poa*$ ,egg on ,toa/4 ,bak$ ,potato4 ,cocoa4 ,lun*4 #a ,cup ( ,hot ,s(t ,cu/>d4 ,d9n]4 ,potato ,s\p4 ,cr\tons4 ,a small ,piece ( ,beef/eak4 ,cream$ ,potatoes4 ,bak$ ,cu/>d4 ,c(fee4 ,lun*4 #a ,cup ( ,*ick5 ,bro?1 ) ,rice4 ,supp]4 ,raw ,oy/]s4 ,banquet ,crack]s4 ,graham ,bread1 ,toa/$4 ,w9e ,jelly4 ,tea4 ,,fif? ,,day4 ,breakfa/4 ,an ,orange4 ,c(fee4 ,mu% ( ,:eat ,g]m1 ) ,cream & ,sug>4 ,broil$ ,mutton ,*op4 ,toa/4 ,lun*4 #a ,cup ( ,mull$ ,w9e4 ,d9n]4 ,*ick5 ,s\p4 ,bread4 ,cream$ ,sweetbreads4 ,du*ess ,potato4 ,sn[ ,pudd+4 ,cocoa4 ,lun*4 ,siphon ,soda1 ) ,c(fee ,syrup & ,cream4 ,supp]4 ,butt]$ ,dry ,toa/4 ,orange ,jelly4 ,sponge ,cake & ,cream4 ,tea4 ,,convalesc5t',s ,,diet ,convalesc5t's diet includes ! liquid & light diets1 &1 9 addition1 all easily dige/$ & nutriti\s food4 ,= meats1 game1 especially v5ison & birds1 beef1 mutton1 & *ick5 may be giv51 b nev] ei!r pork or veal4 ,!y are difficult ( dige/ion4 ,eggs 9 all ways1 s(t-cook$1 scrambl$1 poa*$1 & z omelets1 well-bak$ potatoes1 cream$ potatoes1 cel]y1 sn[ pudd+1 cream ( rice pudd+1 & tapioca cream1 jellies1 bo? ^? made f gelat9e & fruits1 ,graham bread1 ,graham gems1 rusk1 &1 9 fact1 any well-made bread1 & good cake4 ,a convalesc5t may use = dr9ks pl5ty ( good milk1 cocoa1 c>efully made tea & c(fee1 occasionally good w9e1 & ! diff]5t m9]al & dr9k+ wat]s4 ,"s foods to be avoid$ are pa/ry1 d>k or badly made cakes1 pork1 veal1 any highly season$ meat di% made ) gravy1 all k9ds ( fri$ food1 sausages1 heavy pudd+s1 badly made bread1 lob/]s & crabs4 ,,spr+ ,no4 #a ,breakfa/4 ,an ,orange4 ,porridge ( ,:eat ,flakes1 ) ,cream & ,sug>4 ,omelet1 ) ,broil$ ,ham4 ,c(fee4 ,hot ,graham ,gems & ,butt]4 ,lun*4 #a ,cup ( ,hot ,beef ,bro?4 ,a ,cream-crack]4 ,d9n]4 ,*ick5 ,s\p4 ,cream$ ,fi%4 ,ma%$ ,potato4 ,sn[ ,pudd+4 ,:ite ,cake4 ,tea4 ,lun*4 #a ,cup ( ,hot ,milk4 ,supp]4 ,broil$ ,squab on ,toa/4 ,cream$ ,potatoes4 ,bread & ,butt]4 ,jelly4 ,cocoa4 ,no4 #b ,breakfa/4 ,an ,orange4 ,f>9a ,porridge1 ) ,cream & ,sug>4 ,fr5* ,*ops 7,mutton74 ,bak$ ,potato4 ,cream ,toa/ ( ,graham ,bread4 ,cocoa4 ,lun*4 #a ,cup ( ,crack] ,gruel4 ,d9n]4 ,mock-bisque ,s\p4 ,/icks4 ,roa/ ,beef4 ,fr5* ,peas4 ,ma%$ ,potato4 ,bread & ,butt]4 ,bak$ ,cup ,cu/>d4 ,c(fee or ,cl>et4 ,lun*4 #a ,cup ( ,hot ,b\illon4 ,supp]4 ,scrambl$ ,eggs4 ,cream$ ,potatoes4 ,wat] ,toa/1 ) ,apple ,compote4 ,fea!r ,cake4 ,tea4 ,,summ] ,no4 #a ,breakfa/4 ,blackb]ries4 ,f>9a ,porridge1 ) ,cream & ,sug>4 ,broil$ ,/eak4 ,bak$ ,potatoes4 ,dry ,toa/4 ,cocoa4 ,lun*4 #a ,tumbl] ( ,kumiss4 ,d9n]4 ,potato ,s\p made ) ,new ,potatoes4 ,bak$ ,fi%4 ,ma%$ ,potatoes4 ,peas4 ,*ick5 ,salad4 ,lemon ,jelly4 ,tea4 ,lun*4 ,soda-wat]1 ) ,vanilla ,syrup & ,cream4 ,supp]4 ,cold ,broil$ ,*ick54 ,bread & ,butt]4 ,blueb]ries4 ,:ite ,cake4 ,cocoa4 ,no4 #b ,breakfa/4 ,blueb]ries4 ,broil$ ,p]*4 ,bak$ ,potatoes4 ,hot ,sn[ ,cakes1 ) ,butt]4 ,c(fee4 ,lun*4 ,milk-pun*4 ,d9n]4 ,broil$ ,fr5* ,*op4 ,du*ess ,potato4 ,peas4 ,tomato ,salad4 ,tapioca ,cream4 ,w9e ,jelly4 ,lemonade4 ,lun*4 ,egg-nog4 ,supp]4 ,hot ,wat] ,toa/1 ,butt]$4 ,b]ries4 ,omelet1 ) ,p>sley4 ,tea4 ,s(t ,cu/>d 9 ,cups4 ,,autumn ,no4 #a ,breakfa/4 ,oatmeal ,mu%1 ) ,cream & ,sug>4 ,broil$ ,/eak4 ,bak$ ,potatoes4 ,oatmeal ,muff9s1 ,hot1 ) ,butt]4 ,c(fee4 ,lun*4 #a ,cup ( ,hot ,beef ,bro?4 ,a ,banquet ,crack]4 ,d9n]4 ,cel]y ,s\p4 ,sippets4 ,roa/ ,pheasant1 ) ,jelly4 ,potatoes4 ,/ew$ ,mu%rooms4 ,velvet ,cream4 ,cocoa4 ,lun*4 ,a ?9 ,s&wi* ( ,bread & ,butt]4 ,tea4 ,supp]4 ,raw ,oy/]s4 ,cream ,toa/4 ,bak$ ,apples4 ,rusk4 ,tea4 ,no4 #b ,breakfa/4 ,cantal\p4 ,f>9a ,porridge1 ) ,cream & ,sug>4 ,broil$ ,mutton ,*op4 ,bak$ ,potatoes4 ,dry ,toa/4 ,c(fee4 ,lun*4 #a ,cup ( ,hot ,*ick5 ,bro?4 ,d9n]4 ,oy/] ,s\p4 ,/icks4 ,roa/ ,beef4 ,cream$ ,potatoes4 ,cel]y ,salad4 ,c(fee ,cream4 ,tea4 ,lun*4 ,a ,cup ( ,hot ,oatmeal ,gruel4 ,supp]4 ,poa*$ ,egg on ,toa/4 ,cocoa4 ,graham ,bread & ,butt]4 ,sponge ,cake4 ,,w9t] ,no4 #a ,breakfa/4 ,an ,orange4 ,oatmeal ,porridge1 ) ,cream & ,sug>4 ,c(fee4 ,broil$ ,/eak4 ,bak$ ,potato4 ,cream ,toa/4 ,lun*4 ,egg-nog4 ,d9n]4 ,cel]y ,s\p4 ,cr\tons4 ,roa/ ,*ick54 ,cream$ ,onions4 ,du*ess ,potato4 ,lettuce ,salad 7pla974 ,velvet ,cream4 ,c(fee4 ,lun*4 ,cocoa ,cordial4 ,sponge ,cake4 ,supp]4 ,fancy ,roa/ ( ,oy/]s4 ,dry ,toa/4 ,*ocolate1 ) ,:ipp$ ,cream4 ,orange ,jelly4 ,no4 #b ,breakfa/4 ,an ,orange4 ,:eat ,g]m1 ) ,cream & ,sug>4 ,broil$ ,p>tridge4 ,dry ,toa/4 ,c(fee4 ,lun*4 #a ,cup ( ,hot ,*ick5 ,bro?4 ,d9n]4 ,consomm4 ,bread4 ,roa/ ,beef4 ,ma%$ ,potatoes4 ,tomato ,salad4 ,cream ( ,rice ,pudd+4 ,c(fee4 ,lun*4 #a ,cup ( ,mull$ ,w9e4 ,supp]4 ,v5ison ,/eak1 ) ,port ,w9e ,sauce4 ,toa/4 ,sponge ,cake1 ) ,sweet ,cream4 ,cocoa4 ,,s]v+ ,if cook+ be a sci5ce1 !n s]v+ is an art4 ,x p]haps m closely resembles pa9t+ ?an any o!r1 = a well-spread table %\ld be a picture1 & ea* sep>ate di% a *oice bit 9 ! l&scape4 ,! invalid's tray %\ld be a da9ty ,dresd5 wat]-color ( delicate hues & h>moni\s t9ts4 ,x is n easy to give def9ite directions 9 reg>d to s]v+1 = x involves s mu* ( good ta/e 9 s _m directions1 & dep5ds s l>gely ^u ! individual & ! circum/ances4 ,x requires intellig5t /udy1 a cultivat$ habit ( ?\ght1 & ! appreciation ( symmetry1 & ! h>mony ( colors2 to d x well "o mu/ ev] judge anew & arrange aga91 = no two meals are exactly alike 9 all _! details4 ,( c\rse1 ! mo/ important ?+ 9 s]v+ is ! ?+ to be s]v$4 ,a badly prep>$ or un:olesome di%1 no matt] h[ beautifully x may be pres5t$1 is wor?less--p]haps ev5 worse1 = x may prove a positive s\rce ( evil4 ,an indiff]5tly done /eak1 s]v$ on a silv] platt]1 is less acceptable ?an "o p]fectly cook$ on pla9 *9a1 or a bit ( burn$ toa/ on ,dresd5 w>e ?an a da9tily br[n$ piece on a common :ite plate4 ,put ! =ce1 !re=e1 ( y\r ef=ts on secur+ t :i* is :olesome 9 itself1 adapt$ to ! ne$s ( ! pati5t1 & p]fectly cook$2 !n s]ve x 9 ! mo/ attractive mann] at y\r comm&4 ,good s]v+ is a necessity = ! sick4 ,x %\ld nev] be reg>d$ z simply ornam5tal4 ,:5 a p]son has ! hung] ( heal?1 colors & di%es are n ( great acc\nt2 b :5 "o is ill1 or exhau/$ ) fatigue1 sometimes a pretty color1 a da9ty cup1 or beauty ( arrangem5t makes all ! diff]5ce1 & "o is tempt$ to eat :5 o!rwise ! food w\ld rema9 unt\*$4 ,simplicity %\ld rule at all times ! arrangem5t ( an invalid's tray4 ,any?+ l display is entirely out ( place4 ,japann$ trays ( oval %ape are ! ones 9 g5]al use4 ,:5 "o is =tunate en\gh to possess a silv] tray1 ! di%es may be plac$ directly ^u x1 or on a doily1 :i* cov]s ! c5t] ( x4 ,all o!r trays %\ld be completely cov]$ ) a da9ty sn[y napk91 or tray-clo?4 ,aft] ! napk9 has be5 neatly spread ^u ! tray1 place a plate 9 ! middle ( ! side ne>e/ to y1 & !n arrange ! o!r di%es ab\t x1 ) ! t9y e>!n teapot on ! "r1 & ! sug>-b[l & cream-pit*] ( silv] next to x2 ! knife1 =k1 & spoons %\ld be on ! "r & left ( ! plate1 nev] 9 front ( x4 ,! v>i\s di%es to be s]v$ %\ld !n be arrang$ symmetrically 9 o!r p>ts ( ! tray1 n scatt]$ ab\t )\t ! appe>ance ( ord]4 ,nev] cr[d a tray4 ,calculate be=eh& h[ _m di%es y w probably h1 & select a size accord+ly4 ,s]ve a s+le glass or a s+le cup on a small r\nd or oval tray ) a doily1 nev] on a l>ge tray1 su* z might be select$ = a meal4 ,:5 practicable use silv] di%es = meats1 s\ps1 c(fee1 hot milk1 or any hot food2 :5 ^! _c be _h1 use hot *9a4 ,avoid discords 9 color4 ,mo/ wom5 h an in/9ctive appreciation ( color1 & by giv+ "s ?\ght to ! subject ( h>monies1 & obs]v+ ! me?ods ( o!rs :o are kn[n to h good ta/e 9 su* matt]s1 bad blund]s 9 ! arrangem5t ( a tray or a table may be avoid$4 ,r$ ) yell[1 blue ) gre51 & yell[ ) p9k are inh>moni\s comb9ations ( color2 b yell[ ) :ite1 blue ) :ite1 dull orange ) br[n1 violet1 & pale gold are exquisite toge!r4 ,a cup ( *ocolate 9 pale p9k or dull r$1 c(fee 9 butt]cup yell[1 especially :5 s]v$ )\t cream1 & gre5 tea 9 ,nile gre51 appeal to ! eye z well z to ! ta/e1 giv+ d\ble pleasure--gratify+ two s5ses in/ead ( "o4 ,color plays a v important "p 9 s]v+ food4 ,x produces /rong effects 9 "s p]sons :o are deeply mov$ by h>monies or discords 9 x1 z o!rs are by h>monies or discords 9 music4 ,color appeals to ! e/hetic side ( "s natures mu* m =cibly ?an _m ( u are aw>e4 ,! /ory is told ( a lady1 possess$ ( unusually ke5 color-p]ception1 :o _h be5 liv+ = _m mon?s 9 a h\se furni%$ 9 monoton\s hues1 & 9 :i* ! table 0 always set 9 pla9 :ite clo? & :ite *9a4 ,be+ invit$ to lun* ) a fri5d 9 ! neighborhood1 %e 0 mov$ to te>s at ! sight ( a beautiful table1 decorat$ ) a sc>let clo?1 fl[]s1 & h>moni\sly contra/+ color$ *9a4 ,! effect ( ! colors ^u ! emotions 0 simil> to t :i* is sometimes produc$ by an exquisite /ra9 ( music4 ,:o c say h[ mu* ( subtle ref9+ influ5ce may be ex]t$ by su* ?+s8 ,reg>d$ z a g5]al ?+ only 9 ! light ( ! ornam5tal1 !y are too (t5 look$ ^u z luxuries1 & !re=e disp5sable2 b :atev] m9i/]s to ! e/hetic side ( ! m9d mu/ be elevat+1 & ! influ5ce ( neatness1 ( beautiful surr\nd+s1 ( h>moni\s colors1 ( art 9 any =m1 inevitably produces an effect ^u "*4 ,9 "t su* surr\nd+s become necessities1 & :5 ! individual is depriv$ ( !m !y are miss$1 & he feels a s5se ( dissatisfaction ) ^? ( mean] k9d--p]haps dissatisfaction ) a poor] or l[] life 9 any way--& imp]ceptibly ^! seem+ ornam5ts ( exi/5ce may be ! means :i* %all lift _m an "o into a high] plane ( life1 s t1 aside f _! practical value1 all ! niceties ( h\sehold affairs may h a la/+ effect = good ^u "*4 ,to be progressive1 "o mu/ be con/antly 9 a frame ( m9d to le>n1 & ev] on ! al]t = in=mation4 ,fa%ions *ange 9 s]v+ foods z 9 o!r ?+s4 ,h[ev]1 !re are c]ta9 fix$ pr9ciples :i* always rema9 un*ang$4 ,p]fect neatness1 ord]ly & pleas+ arrangem5t1 & h>moni\s color+ are ev] ess5tial4 ,= ! invalid's tray use ! prettie/ *9a obta9able4 ,9 a private h\se !re are always "s *oice & preci\s pieces--teacups1 qua9t silv] pit*]s & spoons1 pretty plates1 & delicate ?9 tumbl]s4 ,^! w be gladly plac$ at ! disposal ( ! sick "o1 especially if ! nurse w volunte] to be responsible = !m4 ,to prep>e a meal = an invalid aft] plann+ ! food1 ! fir/ necess>y articles are a tray clean on bo? sides1 a neat napk9 to spread ov] x1 & exquisitely clean di%es done by a s]vant kn[n to be neat1 or by "o's self4 ,x n infrequ5tly happ5s1 especially 9 h\ses 9 :i* ! mi/ress leaves ev]y?+ to ! s]vants1 & nev] goes into ! kit*51 t di%es are wa%$ 9 su* surr\nd+s ( dirt1 & wip$ ) su* unclean t[els1 z to be dang]\s = any "o to use4 ,x is !re=e necess>y = a nurse to und]/& ab\t su* matt]s1 & to see to x t h] pati5t's di%es are above suspicion4 ,9 fact1 x is a da9ty att5tion on h] "p to c>e entirely = ! tray-di%es ( h] *>ge4 ,9 "s =ms ( disease x is absolutely necess>y1 9 ord] to prev5t contagion1 t a nurse %\ld att5d altoge!r to ! tray & di%es1 = x w\ld almo/ nev] occur t any memb] ( a h\sehold w\ld und]/& an effectual me?od ( /]ilization4 ,9 a contagi\s disease ev]y?+ t goes to ! b$side--di%es1 knives1 =ks1 spoons1 napk91 ! tray itself--%\ld be r5d]$ /]ile by boil+ 9 wat] = half an h\r1 or by treatm5t ) /eam = a simil> "t1 be=e any "o1 except ! nurse1 ev5 t\*es !m4 ,no?+ %\ld be us$ 9 ! way ( l95 or di%es t _c be wa%$ )\t spoil+2 !re=e fancy silk doilies & o!r simil> furni%+s are to be avoid$4 ,:5 x is necess>y to ta/e ( food be=e giv+ x to a pati5t1 take "s into a sep>ate di%1 & use a sep>ate spoon or =k2 or1 if x is a liquid1 take out a little ) a spoon into ano!r spoon1 be+ c>eful t ! "o us$ = ta/+ does n at any "t t\* ! liquid4 ,nev] t\* ! b[ls ( spoons1 nor ! inside ( plates & cups1 ) ! f+]s1 unless ! h&s are prep>$ by ?or\gh cleans+ = x4 ,a nurse :o und]/&s antiseptic surg]y1 & kn[s h[ easily contagion is c>ri$1 w appreciate ! necessity ( ^! precautions4 ,! h&s %\ld be wa%$ aft] arrang+ a b$1 us+ a h&k]*ief1 arrang+ ! hair--9 fact1 always be=e h&l+ ei!r food or di%es4 ,food & dr9k %\ld n be all[$ to rema9 expos$ to ! air = any l5g? ( "t4 ,mo/ k9ds ( food are excell5t m$ia = micro-organisms to fl\ri% 91 & consequ5tly ! food1 if x be su* z might be eat5 aft]w>d1 det]iorates4 ,!n1 f an e/hetic po9t ( view1 x is ! height ( untid9ess to all[ a tray to rema9 9 ! sick-room any l5g? ( "t aft] ! meal has be5 eat54 ,x %\ld be imm$iately remov$ ) all traces ( ! meal1 z %\ld also fruit1 glasses = wat]1 lemonade1 milk1 etc41 :i* may be us$ at diff]5t times dur+ ! day4 ,if ! pati5t objects & wi%es to h :at is left = future use1 assure him t x is ne> at h&1 & be+ kept cool & clean = him4 ,by punctually fulfill+ promises made ab\t su* matt]s1 he w v quickly le>n to tru/ a nurse1 n only 9 ^!1 b 9 o!r ?+s4 ,= decoration = a tray no?+ %\ld be us$ besides pretty *9a & fl[]s4 ,a sl5d] glass or silv] vase ) a blossom or two1 or a delicate f]n ) a :ite or p9k fl[]1 are always suitable4 ,x is well to use f]ns & o!r fre% gre5 decorations lib]ally1 especially 9 w9t]4 ,gre5 is always grateful to ! sight1 & sometimes a s+le spray w give pleasure to an invalid = h\rs4 ,violets1 roses1 or*ids1 & all fl[]s t are da9ty 9 !mselves1 are always 9 good ta/e1 b a v few or a s+le blossom is all t is all[able4 ,a big b\quet on a tray or an invalid's table is z out ( place z a :ole roa/ or a :ole pudd+4 ,fl[]s ) /rong odors or prim>y colors %\ld be avoid$1 su*1 = in/ance1 z m>igolds1 fleur de lis1 & dahlias4 ,!y are h&some 9 a g>d5 or a hall1 b n at ! b$side4 ,little att5tions 9 ! way ( ornam5tation1 & ?\ghtfulness z to an invalid's meal1 are deeply appreciat$4 ,!y %[ t an ef=t has be5 made to please1 & to _m sick ones ! feel+ t !y are a con/ant c>e to ^? ab\t !m is a v oppressive "o4 ,x %\ld be ! pleasure ( a good nurse to dispel su* ?\ghts4 ,x is ! duty ( e nurse to d s4 ,v>iety = ^? :o are sick 7aft] !y are out ( dang]1 & wait+ = /r5g? to return7 is j z necess>y z = ^? :o are well1 & = ! same reason--t is1 to furni% ! body ) all ^? sub/ances requir$ = p]fect nutrition4 ,_m ?9k t because a p]son is ill1 or an invalid1 he mu/ be d5i$ all ?+s t are good1 & f$ ^u su* di%es z well p]sons g5]ally abhor1 l wat] gruel1 ?9 oy/] /ews1 & half-cook$ corn-/>* pudd+4 ,x is curi\s h[ su* an idea %\ld h be5 lodg$ 9 ! m9d1 b x is probably a relic ( ! old treatm5t 9 ! days be=e antiseptic surg]y & ! mod]n practice ( m$ic9e4 ,n[1 z soon z a pati5t is out ( dang]1 c>eful fe$+ ) a v>iety ( :olesome1 p]fectly cook$1 nutriti\s food--( c\rse1 wisely adm9i/]$ z to quantity--is an ess5tial "p ( ! treatm5t1 & con/itutes ne>ly ! :ole cure 9 "s =ms ( disease ( ! n]v\s sy/em4 ,! body1 deplet$ & exhau/$ by long-cont9u$ sickness1 is )\t res\rces1 & mu/ draw f food 7&1 ( c\rse1 air7 all ^? sub/ances ne$$ = repair & ! re/oration ( bodily vigor4 ,to insure ?is1 diff]5t k9ds ( food are requir$1 = no s+le "o1 n ev5 milk1 conta9s ev]y?+ ne$$4#dd ,fruits ( v>i\s k9ds1 gre5 salads & vegetables1 fi%1 beef1 & mutton %\ld be us$1 z well z milk1 eggs1 *ick51 & toa/4 ,ease 9 s]v+ ! sick is an accompli%m5t 9 a nurse1 & a c]ta9 am\nt ( seem+ indiff]5ce is an advisable quality to cultivate4 ,x is a good plan to take e possible c>e 9 prep>+ a meal = a sick p]son1 & !n to appe> n to notice :e!r he eats2 = sometimes s5sitive p1 9 _! desire n to disappo9t1 or 9 _! endeavors to please1 w eat :5 !y d n c>e = food4 ,endeavor to rememb] individual ta/es1 & try to gratify !m2 always d s :5 x is 9 y\r p[]1 = ^! individual pref]5ces are (t5 true in/9cts ( ! individual nature /riv+ to secure t :i* is be/ = x4 ,if a man asks = ! second jo9t ( a f[l1 don't take to him a cut f ! brea/1 ev5 ?\gh y may ?9k x ! *oice/ portion4 ,food %\ld be giv5 at regul> int]vals4 ,if a pati5t is v ill1 ! rule is to adm9i/] n\ri%m5t 9 small quantities & (t54 ,sometimes a pati5t is too feeble to help himself to food1 & !n he mu/ be f$ by ! nurse4 ,:5 su* is ! case1 %e %\ld be extremely c>eful1 no matt] :at ! pressure ( o!r "w may be1 n to hurry him4 ,give him pl5ty ( "t1--fir/1 t ! food may rema9 9 ! m\? long en\gh to be mix$ ) ! saliva1 = saliva is "o ( ! dige/ive juices2 & second1 s t x may be ?or\ghly ma/icat$ & brok52 o!rwise x w be ?r[n into ! /oma* 9 l>ge masses1 & may n dige/ at all4 ,! quantity ( food giv5 w always dep5d ^u ! condition ( ! p]son1 & w consequ5tly v>y = ea* individual4 ,give r too little ?an too mu*1 )1 ( c\rse1 ! und]/&+ t !re is always an abundance to be _h4 ,a little is (t5 a *all5ge1 especially to "o ( delicate appetite2 a l>ge quantity is always vulg>4 ,x is mu* bett] to c>ry a second portion to "o :o ne$s x ?an to (f] too mu* at fir/4 ,no exact & def9ite directions c be giv5 = ! s]v+ ( special di%es1 = a nurse's res\rces 9 ! way ( *9a1 etc41 are s unc]ta92 b a few h9ts 9 reg>d to "s pr9ciples t1 no matt] :at ! circum/ances are1 nev] *ange may be f\nd ( s]vice4 ,= in/ance1 wat]1 lemonade1 milk1 milk-pun*1 & all o!r cold dr9ks are mo/ heal?ful :5 cool1 n ice-cold4 ,ice-cold wat]1 ice-cold milk1 & all *ill$ dr9ks are always =bidd5 = bo? sick & well1 except 9 fev]s1 9 extremely hot wea!r1 & 9 unusual cases1 :5 only a few spoons ( liquid are tak54 ,ev5 9 ^! cases x is a "q :e!r cool liquids w\ld n d z well4 ,we all "k ! dang] ( tak+ a l>ge quantity ( ice-cold dr9k :5 ov]heat$4 ,ev5 dea? has frequ5tly result$ f x4 ,s]ve tea1 c(fee1 cocoa1 b\illon1 bro?1 gruel1 & all hot dr9ks 9 cups :i* are hot1 n lukew>m4 ,s\p z a "p ( a meal %\ld be s]v$ 9 a cov]$ silv] di% :5 practicable1 = silv] may be made v hot1 & no o!r is s pretty4 ,9 lieu ( silv] use a cov]$ *9a di%1 or a b\illon-cup made hot 9 an ov5 be=eh&4 ,rememb] t ! w>m? ( all ^! foods is "o ( _! valuable qualities4 ,beef-juice & beef-tea may be (f]$ 9 a r$ w9e-glass1 to conceal ! color1 :i* is sometimes at fir/ unpleasant to ^? unaccu/om$ to ! use ( r>e beef2 b ! ta/e ( ^! is s acceptable & savory t1 aft] tak+ a few spoons1 ! objection vani%es4 ,cups & tumbl]s ought n to be fill$ to m ?an )9 a half in* ( ! top4 ,! be/ argum5t = ?is cu/om is1 t x is consid]$ good =m2 b !re is a good reason back ( x1 z is ! case 9 mo/ o!r e/abli%$ cu/oms4 ,if a cup be fill$ to ! brim x _c be mov$ )\t spill+ ! liquid ov] ! outside2 ?is occasions wip+1 :i* x is especially difficult to d1 & wa/e ( a c]ta9 portion ( ! cont5ts2 !n x is n easy to dr9k f a cup s fill$4 ,fruits1 su* z oranges1 grapes1 pea*es1 & tomatoes1 %\ld be s]v$ cool1 b n cold or *ill$4 ,! ideal way to eat fruits is )\t artificial cool+4 ,a pea* is nev] s delici\s z at ! mom5t x is ga!r$ f ! tree1 j ripe1 & tomatoes h ! f9e/ flavor eat5 directly (f ! v9es2 b x is seldom t ^! fruits or o!rs c be s obta9$1 & we1 kn[+ t fruits d n keep well except 9 cool places1 are apt to associate a c]ta9 degree ( coolness ) !m4 ,! objection to s]v+ fruits v cold is t1 besides ! fact t !y are n z readily dige/$ s1 _! delicate flavor is lo/1 = ! cold contracts ! s5sitive papill ( ! tongue1 & ?us ! p[] ( ta/+ is tempor>ily dead5$4 ,oranges1 pea*es1 & plums may be us$ uncook$1 z !y are extremely easy ( dige/ion s1 & also grapes1 unless !re is objection to ! se$s1 9 :i* case !y %\ld be cook$1 & ! se$s /ra9$ out4 ,apples & pe>s are saf] cook$2 tomatoes may be eat5 ei!r way4 ,transp>5t jellies are pretty s]v$ 9 glass di%es1 & ice-cream1 %]bets1 & ices 9 *9a sauc]s1 or ice-cream di%es ( p9k1 or o!r delicately w>m colors4 ,ice-cream1 uncolor$1 9 %ell p9k1 is mu* m attractive ?an x is 9 cold mauve or gre54 ,wat]-ices1 :i* usually h color ( _! own1 may be s]v$ 9 di%es to mat* x4 ,raspb]ry or /rawb]ry ice is lovely 9 dull ri* r$2 apricot ice 9 yell[--t is1 a c]ta9 %ade ( cru :i* h>monizes ) ! color ( ! fruit--& p9eapple & lemon ice 9 ,dresd5 w>e are v pretty4 ,eggs %\ld be op5$ into a hot1 ?\gh n v hot1 egg-glass4 ,x is ! prop] ?+ to d s ev5 :5 a pati5t is well en\gh to op5 !m = himself1 =1 al?\gh ! supply may h be5 obta9$ f ! v be/ s\rces1 !re is always ! risk t "s ( ! eggs may be old1 too old to be good4#de ,oy/]s 9 ! half-%ell are s]v$ simply ) salt1 pepp]1 & lemon-juice1 or horse-radi%4 ,a qu>t] or a half ( a lemon is plac$ on ! oy/]-plate ) ! oy/]s1 & aft] ! salt & pepp] are spr9kl$ on a few drops ( lemon-juice are squeez$ ov] ea* oy/]1 or a bit ( horse-radi% is plac$ on ea*4 ,broil$ oy/]s may be s]v$ ) a sauce ( melt$ butt]1 season$ ) salt1 pepp]1 & lemon-juice or v9eg>4 ,toa/ is p>ticul>ly acceptable ) ne>ly all k9ds ( cook$ oy/]s1 & fancy %apes1 su* z t9y r\nds1 squ>es1 & po9ts1 are excell5t ) /ews1 s\ps1 & roa/s1 in/ead ( crack]s4 ,dry toa/ ought to be eat5 directly (f ! toa/]1 &1 except 9 s]i\s illness1 butt] may be giv5 ) x4 ,orange1 gooseb]ry1 raspb]ry1 & o!r m>malades1 currant1 apple1 & grape jellies1 & bak$ sweet apples or apple-sauce1 are excell5t ) ei!r dry or wat] toa/4 ,cook$ apples 9 any =m are delici\s ) milk & cream toa/s4 ,x is ! fa%ion j n[ to s]ve junket1 slip1 s(t cu/>d1 lemon cream1 tapioca cream1 & simil> delicate dess]ts 9 cups & sauc]s1 n glasses4 ,! qua9t] ! patt]n ( ! *9a1 ! pretti] ! effect4 99 99 99 99 99 ,a plan = a breakfa/1 to consi/ ( a pea*1 roll$ :eat porridge1 beef/eak1 bak$ potato1 c(fee1 & toa/3 7#a7 ,put ! porridge1 :i* %\ld h be5 cook$ ! day be=e1 on ! fire to heat1 & ! potato into ! ov5 to bake4 7#b7 ,set "s wat] to boil = ! c(fee1 & ! milk to heat to s]ve ) x4 7#c7 ,trim ! /eak1 :i* %\ld be a small piece an in* ?ick1 an in* & a half wide1 & ?ree or f\r in*es long2 cut ! bread1 & make a butt]-ball by roll+ a bit ( butt] betwe5 two spatt]s made = ! purpose4#df 7#d7 ,set a plate1 cup & sauc]1 & di%es = s]v+ ! food1 9 ! w>m+-ov5 to heat4 7#e7 ,arrange ! tray ) a fre% napk91 knife1 =k1 spoons1 salt & pepp]1 f9e granulat$ sug> & cold cream = ! porridge1 & "s lumps ( loaf sug> = ! c(fee4 7#f7 ,fifte5 m9utes be=e ! potato is done make ! c(fee1 & t5 m9utes lat] broil ! /eak2 9 ! int]im p>e ! pea*1 lay+ x op5 f ! /one1 & toa/ ! bread4 ,n[1 if calculation z to ! "t has be5 well made1 ev]y?+ w be ready--! potato bak$1 ! porridge /eam+1 ! c(fee cook$1 & ! /eak & toa/ wait+ 9 ! ov54 7#g7 ,s]ve ! fruit on a t9y fruit-plate1 ! porridge 9 a hot sauc]1 & ! c(fee1 toge!r4 ,:5 ! fruit & porridge are f9i%$1 (f] ! potato1 wrapp$ 9 a doily to keep x w>m1 ! /eak 9 a hot cov]$ silv] di%1 & ! toa/ on an individual bread-plate4 ,or all may be s]v$ toge!r :5 = any reason x seems be/ to d s3 = in/ance1 if ! tray has to be c>ri$ a long di/ance1 or up _m flights ( /airs4 ,! above arrangem5t is simply beg9n+ ) ! ?+s :i* require ! longe/ "t1 & !n tak+ ea* 9 su* ord] t all %all be f9i%$ at ! same mom5t4 ,by und]/&+ ! l5g? ( "t requir$ = ea* di%1 !re ne$ be no hurry+1 nor w any?+ be cook$ too soon4 ,d9n] %\ld be plann$ 9 ! same way1 & also supp]4 ,ev5 :5 !re is n mu* cook+ to be done ! same idea prevails--t is1 to beg9 ) :atev] requires ! longe/ "t1 & to d la/ ^? di%es :i* spoil by /&+2 9 o!r words1 to be sy/ematic1 7#a7 because y\r meal is 9 bett] condition :5 s done1 & 7#b7 because x is easi] = y\rself4 ,!re !n w be nei!r hurry nor worry1 & "w :i* ends ) a satisfactory result is always a pleasure4 ,,! ,,fe$+ ,,( ,,*ildr5 ,!re are ?ree ways 9 :i* a *ild may be suppli$ ) food dur+ its infancy3 by its "m2 by a sub/itute = its "m--a wet nurse2 & by artificial fe$+4 ,?is *apt] w treat only ( ! latt] me?od4 ,! *ild is =tunate ^: "m c supply x ) a suffici5t quantity ( :olesome milk4 ,!re is no?+ m to be desir$ = x dur+ ! fir/ t5 or twelve mon?s ( its life4 ,b (t5 a "m1 = "o reason or ano!r1 is n able to nurse h] *ild1 & o!r means ( fe$+ mu/ be s\ght4 ,9 su* cases1 among ! weal?i] classes1 a wet nurse is sometimes employ$2 b ) ! majority ( p !re is no alt]native except artificial fe$+4 ,:5 ?is has be5 decid$ ^u1 ! "q naturally arises z to :at %all be ! be/ sub/itute = ! natural n\ri%m5t ( ! *ild--"m's milk1 :i* mu/ always be tak5 z ! p]fect type ( infants' food4#dg ,to ?is subject doctors & hygi5i/s h giv5 mu* att5tion = a long "t4 ,_m k9ds ( food prep>ations h be5 made & te/$4 ,! result has be5 t1 almo/ )\t exception1 au?orities agree t milk f heal?y1 well-f$ c[s1 prop]ly prep>$1 is ! mo/ valuable sub/itute = human milk t is at pres5t kn[n4#dh ,! foll[+ analyses give ! comp>ison betwe5 c['s milk & human milk3 ,human ,milk4 ,c['s ,milk4 ,nitrog5\s sub/ances #b4ce #d4cj ,fat #c4dj #c4hj ,sug> #d4he #c4gj ,salts 4#bj 4#fj ,wat] #hi4bj #hg4fjdi ,c['s milk v>ies consid]ably 9 nutritive prop]ties1 & = ! gr[+ infant :o receives no o!r food x is extremely important t x be ( ! fir/ quality4 ,x %\ld be te/$ 9 e possible way to enable "o to =m a correct e/imate ( its value1 & unless unque/ionably good %\ld be reject$4#ej ,:5 fre% f ! c[1 n m ?an two h\rs old1 & ( sup]ior quality1 x ne$ n be /]iliz$1 b %\ld be put into p]fectly cleans$ & /]ile vessels1#ea & kept 9 an ice-box1 or refrig]ator1 at a temp]ature ( #ej to #fj ,fahr4#eb ,:5 oblig$ to buy ! ord9>y milk ( comm]ce1 select if possible t :i* is put up 9 glass j>s4 ,!re are f>m]s :o d ?is4 ,ea* j> is seal$1 m>k$ ) ! own]'s "n & address1 & ! date ( s5d+4 ,su* milk does n become contam9at$ ) bad air 9 transit1 _c be tamp]$ ) by middlem51 & mu/ be free f dirt1 z x w\ld %[ ?r\gh ! glass2 ea* cu/om] gets exactly a qu>t1 ) all ! cream t belongs to x2 moreov]1 ! own]1 hav+ atta*$ 8 "n1 has ?us put 8 reputation at /ake1 & is n likely to sell inf]ior milk4 ,:5 ?is is n practicable1 se>* = ! be/ & cleane/ dairy1 & see t ! milk is deliv]$ z soon z possible aft] be+ receiv$ at ! dairy4 ,milk %\ld n be b\ght f small /ores4 ,! be/ milk comes f c[s t h good pa/urage1 ) clean runn+ wat]1 & t are f$ 9 w9t] on dry fodd] & gra91 & n on ensilage & brew]y wa/e4 ,accord+ to ! reports ( ! ,am]ican ,public ,heal? ,association1 "o fif? ( all ! dea?s among infants may be trac$ to ! milk supply1 & !re is no d\bt t mo/ ( ! sickness ( bottle-f$ *ildr51 dur+ ! summ] mon?s1 is directly due to ! unheal?y condition ( _! food4 ,x !n becomes ! imp]ative duty ( e "m1 nurse1 or o!r p]son :o has ! c>e ( *ildr51 to le>n1 if %e does n already "k1 ! simpl] te/s = milk1 & some?+ ( ! philosophy ( ! fe$+ ( h] *>ge4#ec ,:5 su* k is m g5]al1 & wom5 are able to det]m9e intellig5tly ! quality ( ! milk :i* is (f]$ !m1 !n w milk-deal]s be =c$ to cease mix+1 adult]at+1 & o!rwise tamp]+ ) ! milk1 :i*1 z a g5]al ?+1 is sold at ! f>ms 9 excell5t condition4 ,! fir/ object is to secure a good quality ( milk2 !n comes ! consid]ation ( h[ x %all be prep>$3 ?is mu/ be 9 su* mann] z %all r5d] x z ne>ly l human milk1 9 composition & dige/ibility1 z possible4 ,comp>ison ( ! tables j giv5 %[s t c['s milk conta9s m nitrog5\s matt] & salts1 & less sug>1 ?an human milk4#ed ,by dilut+ ) wat] to r$uce ! prote9 & salts1 & add+ sug> & a little cream1 ! proportions ( ^! diff]5t sub/ances may be made to approximate ^? 9 "m's milk4 ,9 bo? ! sug> is ! same--lactose1 or milk-sug>2 ! fats are also mu* alike 9 ea*2 b ! album9\s matt] ( c['s milk diff]s some:at f t ( human milk1 p>ticul>ly 9 ! way 9 :i* x coagulates 9 ! pres5ce ( acids4 ,human milk =ms into small1 light1 fea!ry curds2 c['s milk into l>ge1 compact1 n s easily dige/$ masses4 ,x is necess>y1 !re=e1 to seek ! means = prev5t+ ! coagulation ( milk 9 l>ge curds 9 ! /oma* ( ! *ild--9 o!r words1 to s treat c['s milk t x %all coagulate m l human milk4 ,?is may be done 9 two ways3 7#a7 ,by mix+ into ! milk "s sub/ance :i* %all sep>ate ! p>ticles ( album5 f ea* o!r1 & s cause x to =m into small] masses4 7#b7 ,by p>tial pr$ige/ion4 ,to accompli% ! fir/1 x is necess>y to use "s dilut+ sub/ance ( a h>mless nature2 if x be nutriti\s1 s mu* ! bett]4 ,= ?is1 ,mell9's food1 b>ley-wat]1 veal bro?1 lime-wat]1 & gelat9 are recomm5d$4 ,mell9's food is a p>tially pr$ige/$ gra91 9 su* a condition t x c be assimilat$ by ! infant2 b>ley-wat] is valuable = its pota% salts1 9 :i* c['s milk is defici5t1 & :i* ! gr[+ babe ne$s2 veal bro? is ri* 9 lime2 & lime-wat] neutralizes ! acid ( ! ga/ric juice1 s t milk is n act$ ^u s /rongly1 & consequ5tly =ms into a light] curd4 ,! second me?od is t ( p>tial pr$ige/ion1 & is accompli%$ by ! use ( peptoniz+ ag5ts1 among :i* ,fair*ild's peptog5ic milk-p[d] is good 7directions = its use w be giv5 lat]74 ,on acc\nt ( ! exp5se ( ^! prep>ations x is n probable t !y w come into g5]al use1 except 9 cases ( sickness4 ,x is !re=e evid5t t dep5d5ce mu/ be plac$ almo/ entirely ^u att5uants to r5d] ! case9 ( c['s milk m easily dige/ible4 ,probably = ?is ,mell9's food is z good1 if n bett]1 ?an any o!r ( ! recomm5d$ prep>ations4 ,x is n injuri\s1 is nutriti\s 9 itself1 & is a good dilut+ ag5t1 caus+ milk to =m into loos] curds ?an x w\ld o!rwise d1 & x conta9s suffici5t sug> to require no fur!r addition ( ?is sub/ance4 ,n[ arises ! "q :e!r milk %all be /]iliz$ = infants' fe$+4 ,! weight ( evid5ce seems to be z foll[s3 if x is possible to see ! conditions "u :i* ! c[s live1 & to "k t !y are unque/ionably good1 t ! animals are 9 p]fect heal?1 t ! milk is drawn f cleans$ udd]s into cleans$ vessels by clean h&s1 kept 9 a cool place1 & us$ fre%1 !n x is probably wise n to /]ilize x4 ,all milk o!rwise obta9$ %\ld be made /]ile be=e us+1 & z soon z possible aft] milk+4 ,look+ to ! /&>d--human milk--!re are no organisms 9 x4 ,t alone is suffici5t reason :y c['s milk %\ld be fre$ f !m4#ee ,aga91 mo/ bottle-f$ *ildr5 d well dur+ ! cold wea!r ( autumn & w9t]2 9 summ] ! mortality is v great among !m1 especially 9 ! poor] di/ricts ( l>ge cities4 ,x is well kn[n t ! *ances = life ) *ildr5 n\ri%$ by "m's milk are great] ?an ) ^? artificially f$4 ,:y %\ld ?is be8 ,!re is no d\bt t x is ow+ to ! pres5ce 9 c['s milk ( extrane\s sub/ances1 ! products ( bact]ial gr[?--products :i* are (t5 absolute poisons2 & x is highly probable t *ol]a infantum1 9 a va/ majority ( cases1 may be trac$ to ! action ( su* poisons4 ,"u favorable conditions ( temp]ature1 su* z prevail 9 ! w>m mon?s ( summ] & e>ly autumn1 micro-organisms gr[ ) almo/ incompreh5sible rapidity 9 any sub/ance :i* is suitable food = !m4 ,milk is su* a sub/ance2 &1 z bact]ia multiply ) wond]ful rapidity1 millions =m+ 9 a few h\rs 9 e ?imbleful1#ef x is p]fectly evid5t t !y mu/ produce some?+4 ,?is some?+ may or may n be ( a h>mful nature1 dep5d+ ^u :at species ( organism produces x4 ,i h no evid5ce at h& to %[ :at is ! nature ( ! product ( any "o organism :i* f9ds a home 9 milk2 b !re are in/ances on record :]e ! nature ( ! product ( c]ta9 bact]ia is kn[n3 = example1 ! diph!ria bacillus4 ,?is little rod1 gr[+ ^u ! outside ( ! tonsils 9 ! human ?roat1 produces a mo/ virul5t poison1 :i*1 tak5 up by ! circulation1 p]vades ! :ole body1 & (t5 s enfeebles its functions z to de/roy x4#eg ,reason+ f analogy1 x is n impossible to suppose t o!r organisms may produce sub/ances ( a simil> "*1 poison\s 9 _! effects1 & :i*1 :5 tak5 into ! alim5t>y canal1 may produce v grave dige/ive disord]s4#eh ,fur!r1 bact]ia1 by _! multiplication1 use "s ( ! con/itu5ts ( milk = _! food1 ?us *ang+ its composition4 ,x is v important to prev5t ?is gr[?1 or1 9 case x has begun1 to *eck x be=e x has r5d]$ ! milk un:olesome food4 ,h5ce ! necessity ( /]iliz+ imm$iately all milk :i* is n receiv$ directly f ! c[4 ,besides1 c[s are (t5 infect$ ) tub]culosis1 foot-&-m\? disease1 spl5ic fev]1 pneumonia1 & o!r dang]\s disord]s4 ,_! milk may be a direct cause ( infection4 ,:5 x is /]iliz$ !re is less dang] f x2 b ev5 !n x is n1 ( c\rse1 a :olesome food1 because ( ! poisons :i* may be produc$ 9 ! animal dur+ ! progress ( ! disease1 & because a sick & weak5$ c[ _c give :olesome milk4#ei ,9 _m cities1 ?r\gh ! influ5ce ( *ildr5's hospitals & sanit>iums1 ! k & me?ods ( /]iliz+ milk = infants' food are gradually spread+4 ,circul> wire frames1 made some?+ l ca/]s1 & fitt$ ) eight bottles1 ea* hold+ en\gh milk = "o fe$+1 may be b\ght = ! purpose ( /]iliz+ at almo/ any ph>macy4 ,! frame is to be set 9 a kettle ) wat] 9 ! bottom1 :i* on boil+ produces /eam1 ! heat ( :i* does ! /]iliz+4#fj ,?is is an easy me?od4 ,ano!r good way is to /]ilize at a l[] temp]ature = a long] "t1 z less *ange is produc$ 9 ! con/itu5ts ( ! milk by ! l[] degree ( heat4 ,?is may be easily done by imm]s+ ! bottles 9 wat] at #aij ,fahr41 & ma9ta9+ t temp]ature = an h\r4#fa ,c>e ( ,fe$+-bottles4 ,great c>e mu/ be tak5 9 cleans+ fe$+-bottles4 ,:5 !y c be wa%$ imm$iately aft] us+1 x is easy to make !m p]fectly clean2 b :5 ?is is impracticable !y %\ld be put to soak 9 cold wat]1 !n wa%$ ) hot soap-suds1 & la/ boil$ = t5 m9utes 9 cle> wat]4 ,if flecks dry on ! inside1 put a teaspoon ( rice1 or co>se salt1 into ! bottle ) a little wat]1 & %ake well until all is remov$4 ,nev] use %ot3 x might cause lead poison+4 ,pla9 rubb] nipples alone %\ld be us$1 nev] ! tube atta*m5t4 ,! nipples %\ld be wa%$ clean & dri$ aft] ea* nurs+4 ,be=e aga9 us+ ! nipple x %\ld be put into boil+ wat] = t5 m9utes1 & only ! rim ( x %\ld be t\*$ 9 h&l+4 ,! nipple %\ld nev] be put into ! m\? ( ano!r p]son to te/ ! milk4 ,cond5s$ ,milk4 ,:5 a l>ge p]c5tage ( ! wat] ( milk is evaporat$1 & sug> add$1 a ?ick syrup is =m$1 kn[n z cond5s$ milk4 ,x is made ext5sively 9 ,switz]l& & ,am]ica4 ,:5 seal$ air-tight 9 cans x w keep indef9itely4 ,its av]age composition--a mean ( #da analyses by ,pr(4 ,le$s--is z foll[s3 ,wat] #cj4cd ,fat #ab4aj ,milk-sug> #af4fb ,cane-sug> #bb4bf ,album9oids #af4jg ,a% #b4fa ------- ,total1 #ajj4jj ,ow+ to ! additional sug> x is impossible to dilute x s t ! prote9 & sug> %all approa* ! /&>d ( human milk4 ,*ildr5 f$ ) x are plump1 b h s(t fle%2 !y are l>ge1 b n /rong1 & lack ! p[] ( endurance & resi/ance to disease4 ,_! tee? come late1 & !y are v likely to h rickets4#fb ,?is is en\gh to indicate t x is n a prop] food ^u :i* to fe$ a *ild exclusively4 ,cond5s$ milk is valuable 9 em]g5cies or 9 travel+1 & may also be us$ occasionally :5 = any reason ! milk supply fails4 ,x has ! advantage ( be+ free f f]m5ts & easily kept4 ,!re are physicians :o recomm5d ! use ( cond5s$ milk1 & no d\bt1 comp>$ ) ! g]m-lad51 wat]y fluid call$ milk1 obta9able 9 ! poor] sections ( l>ge cities1 x is inf9itely bett]4 ,x %\ld always be dilut$ ) at lea/ t5 times its bulk ( wat]4 ,pres]v$ ,milk4 ,pres]v$ milk is milk :i* has be5 cond5s$ & cann$ )\t ! addition ( sug>4 ,x w\ld be a valuable food = *ildr5 7 x n t x is exp5sive1 & w keep b a few h\rs aft] ! c is op5$4 ,by /]iliz+ x 9 flasks ) n>r[ necks1 plugg$ ) cotton1 x may be kept z o!r milk is = an indef9ite "t4 ,z soon z ! c is op5$1 ! cont5ts %\ld be p\r$ into a glass or e>!n vessel1 =1 on exposure ( ! milk to ! air1 *emical action takes place ) ! t94#fc ,f>9ace\s ,foods4 ,!re are _m f>9ace\s =ms ( food prep>$ = ! use ( infants & *ildr54 ,probably ! mo/ valuable ( !m are ^? made accord+ to ! ,liebig process4 ,! />* ( ! gra9 f :i* su* foods are prep>$ is1 9 ! process ( manufacture1 *ang$ into soluble dextr9e1 or sug> 7glucose71 by ! action ( ! dia/ase ( malt3 ! v ?+ :i* an infant _c d4 ,:5 we consid] t ! dige/ion ( />* 9 ! alim5t>y canal consi/s ( ?is *ange into glucose1 & t x is effect$ pr9cipally by ! saliva & ! pancreatic juice1 ! significance ( ! value ( su* foods w be se54 ,x is also well to be> 9 m9d t nei!r ( ^! functions 7! secretion ( saliva & pancreatic juice7 is develop$ 9 an infant until x ent]s ! ?ird mon? ( its life1 & !n b v imp]fectly4 ,t alone %[s ! necessity ( exclud+ all />* f its food up to t age4 ,mell9's food & malt$ milk are prep>$ accord+ to ! ,liebig process4 ,9 !m ! />* has be5 conv]t$ into soluble matt] by ! action ( ! f]m5t ( malt4 ,x is really a p>tial pr$ige/ion4 ,mell9's food does n conta9 milk4 ,! foll[+ analysis ( ,mell9's food is "o made by ,pr(essor ,fres5ius1 ( ,wiesbad51 ,g]many3 ,non-nitrog5\s sub/ances soluble 9 wat] #fi4ch ,non-nitrog5\s sub/ances insoluble 9 wat] #c4ah ------ ,total c>bohydrates #gb4ef ,nitrog5\s sub/ances soluble 9 wat] #d4fi ,nitrog5\s sub/ances insoluble 9 wat] #e4jf ----- ,total album9oids #i4ge ,total salts1 mo/ly phosphoric acid1 c>bonic acid1 & potassa #d4cg ------ ,total moi/ure #ac4cb ,cane sug>1 none4 ,reaction1 alkal9e4 ,comp>ative analysis ( ,mell9's food1 prep>$ = use1 ) t ( woman's milk & c['s milk4 ,mell9's ,woman's ,c['s ,con/itu5ts4 ,food4 ,milk4 ,milk4 ,fat #b4cf #d4jj #c4cj ,album9oids #b4hc #b4ej #c4ej ,c>bohydrates #f4ha #f4ej #e4jj ,salts & inorganic matt] 4#gd 4#ej 4#gj ,wat] #hg4bf #hf4ej #hg4ej ,cellulose ,a trace4 -- -- ,cane-sug> ,none4 -- -- ,/>* ,none4 -- -- ,,dr4 ,a4 ,,/utz]1 ,bonn1 ,g]many4 ,?is analysis %[s t ,mell9's food be>s comp>ison ) milk4 ,x is easily dige/$1 & z an att5uant = milk may be us$ )\t h>m dur+ ! e>ly mon?s ( life1 b x %\ld n be us$ to ! exclusion ( milk = m ?an a few days at a "t1 & !n only :5 milk is n reta9$ by ! /oma*4 ,lat] x is d\btless a valuable addition to ! regul> daily food ( ! *ild4 ,malt$ milk is made f select$ gra9 & desiccat$ or dri$ milk4 ,to prep>e x = ! infant x ne$s only ! addition ( wat]4 ,x is probably "o ( ! be/ sub/itutes = milk1 b %\ld n be us$ = any l5g? ( "t :5 x is possible to get good milk4 ,! />* ( gra9s may be conv]t$ into dextr9e & glucose by ! action ( heat z well z by ! action ( dia/ase1 s t :5 fl\r is subject$ to a c]ta9 temp]ature1 & = a c]ta9 "t1 ?is *ange is produc$4 ,ne/l's food1 ,imp]ial ,granum1 ,ridge's food1 & "s o!rs are made v c>efully f select$ :eat by ?is process4 ,ne/l's food conta9s dri$ milk4 ,^! foods are all valuable :5 made into gruel or porridge1 b %\ld be us$ v sp>+ly "u ! age ( twelve mon?s1 & !n only z att5uants = milk1 n z sub/itutes = x4 ,dr4 ,m>y ,putnam ,jacobi1 editor ( ,dome/ic ,hygi5e ( ! ,*ild1 by ,uffelmann 7a translation71 9 speak+ ( ! value ( ! v>i\s prep>ations ( infants' food on ! m>ket1 says3 ,!re is n ! slighte/ reason to pref] !m to milk or its prep>ations1 except t ! latt] requires m c>e2 & = any intellig5t & affectionate "m ?is reason is q insuffici5t4444 ,dur+ ! fir/ ye> ! baby is build+ up tissues & organs t are to la/ him ?r\gh\t life2 & ^! w "w well or ill accord+ to ! degree ( p]fection & precision ( /ructure :i* !y atta9 at ! beg9n+4 ,& ?is dep5ds to an imm5se ext5t ^u ! suitability ( ! food1 n only to be dige/$1 b to be absorb$1 & !n to be assimilat$ & organiz$4 ,s my/]i\s are ! prop]ties ( ! molecules ( album5 & fat1 :5 once !y h be5 ?r[n into ! :irl ( ! liv+ organism1 t we mu/ /rive to deviate z little z possible f ! exact =ms giv5 to u 9 nature1 if only because we d n "k :at remote effects might result f ! deviations4 ,if nature provides ! album5 ( milk & a liv+ fluid1 we _c expect ! same results f any o!r album51 or f long dead organic matt]1 z cond5s$ milk4 ,! f>9ace\s foods h value1 b !y _c replace good milk1 :i* %\ld be almo/ ! sole food ( ! *ild to at lea/ ! age ( t5 mon?s1 & ! pr9cipal nutri5t to ! age ( two ye>s4 ,:5 a baby is nurs$1 & its "m has an abundance ( milk1 x takes no?+ else dur+ ! fir/ t5 or twelve mon?s ( life4 ,:5 a baby is artificially f$1 ?is fact %\ld be borne 9 m9d4 ,! important ?+ is to atta9 z ne>ly z possible to ! /&>d t nature has set4 ,bi$]t's cream mixture & ! :ey mixture are valuable = "y infants & ^? :i* = any reason d n ?rive on milk4 ,am\nt = ,ea* ,meal4 ,a *ild is n\ri%$1 n by :at x swall[s1 b by :at x dige/s4 ,giv+ too mu* or too conc5trat$ milk is v unwise1 = ! delicate sy/em _c manage x1 & too frequ5tly ! meal becomes a s\rce ( pa9 r ?an ( /r5g?4 ,ea* individual babe w require a little diff]5t treatm5t 9 ?is respect f e o!r4 ,9 g5]al1 = ! fir/ six weeks f two to f\r tablespoons at a fe$+ may be giv52 f t age to six mon?s1 f f\r to eight tablespoons1 gradually increas+ ! am\nt to twelve tablespoons at "o ye>4 ,dilution4 ,c['s milk is m easily dige/$ :5 dilut$ ) wat]1 & we are m likely to dilute too little ?an too mu*4 ,! am\nt ( wat] us$ %\ld v>y ) ! age & /r5g? ( dige/ion ( ! *ild4 ,z a rule ! new-born infant %\ld h two p>ts wat] to "o ( milk2 at f\r mon?s equal p>ts ( milk & wat]2 at t5 mon?s "o "p wat] & two p>ts milk4 ,:5 dige/ion is p>ticul>ly feeble1 x may be necess>y to dilute milk ) six or eight times its bulk ( wat]4 ,mann] ( ,giv+4 ,x is be/ to give milk f a bottle s con/ruct$ t suction is necess>y1 = x induces ! fl[ ( ! dige/ive juices4 ,use ! pla9 rubb] nipple2 ^? ) tube atta*m5ts :i* ext5d into ! bottle are to be avoid$1 on acc\nt ( ! difficulty ( mak+ !m p]fectly clean inside4 ,cultures f ^! tubes always give l>ge numb]s ( bact]ia1 z d also ^? made f ! nipples1 unless !y are boil$4 ,! int]vals ( fe$+ w v>y some:at ) ! age ( ! *ild4 ,once 9 two or two & a half h\rs dur+ ! day = ! fir/ six mon?s1 & e ?ree h\rs f ! six? to ! twelf? mon?1 is ! g5]al rule4 ,! temp]ature ( ! meal %\ld be #ajj ,fahr4 ,a babe ne$s less v>iety 9 its food ?an old] *ildr51 & !y 9 turn require less ?an gr[n p]sons2 b bo? mu/ h a c]ta9 proportion ( ! five ess5tial food pr9ciples4 ,!re is an impression 9 ! m9ds ( _m t *ildr5 %\ld n h fat4 ,?is has p]haps sprung f ! fact t "m's milk has a wat]y1 ?9 appe>ance4 ,x seems n ri*2 nev]!less x has a due proportion ( fat1 & x is extremely important t ?is be ma9ta9$ :5 c['s milk is dilut$1 = ?is cream is ! be/ addition4 ,fat is ne$$ n only = ! gr[? ( bra9 & n]ves1 :i* is v rapid 9 *ildr51 b also = ! p]fect =mation ( o!r tissues4 ,! foll[+ table is t giv5 by ,dr4 ,l\is ,/>r z a guide = fe$+3 ,,g5]al ,,rules ,,= ,,fe$+4 ,age4 ,int]vals ( ,av]age ,am't ,av]age ,am't ,fe$+4 ea* ,meal4 9 #bd h\rs4 ,fir/ week #b h\rs #b tablespoons #a p9ts ,second to six? week #b h\rs #c-d tablespoons #a-b p9ts ,six? week to six? mon? #c h\rs #f-h tablespoons #b-c p9ts ,at six mon?s #c h\rs #ab tablespoons #d p9ts ,at t5 mon?s #c h\rs #af tablespoons #e p9ts ,= ! ,fir/ ,week2 ,"o ,fe$+ #a ,tablespoon ( :ey4#fd #a ,tablespoon ( wat]4 ,tablespoon ( cream4 ,teaspoon ( sug>4 ,or ,bi$]t's cream mixture3 #a ,tablespoon ( cream4 ,teaspoon ( milk-sug>4 #c ,tablespoons ( wat]4 ,or1 #a ,tablespoon ( milk4 ,teaspoon ( milk-sug>4 #c ,tablespoons ( wat]4 ,if x is desirable to make at once a suffici5t quantity ( ,bi$]t's cream mixture = sev]al fe$+s1 ! above rule multipli$ by eight w furni% en\gh = eight bottles1 & is z foll[s3 "o cup ( cream1 ?ree cups ( boil+ wat]1 & "o tablespoon ( milk-sug>4 ,mix all toge!r2 put ! mixture 9 equal portions into eight fe$+-bottles1 & plug ea* ) cotton4 ,ei!r /]ilize x or put x imm$iately on ice to keep4 ,aft] ! ,fir/ ,week1 & ,until ! ,six? ,week ,use ei!r ! cream mixture1 ! :ey mixture1 or ! foll[+3 #b ,tablespoons ( c['s milk4 #d ,tablespoons ( wat]4 #a ,teaspoon ( ,mell9's food4 ,teaspoon ( milk-sug>4 ,f ! ,six? ,week to ! ,six? ,mon? ,wat] & milk 9 equal quantities1 ) a little cream & milk-sug>1 & "s att5uant1 su* z ,mell9's food or b>ley jelly4#fe #b ,tablespoons ( c['s milk4 #b ,tablespoons ( wat]4 #a ,tablespoon ( cream4#ff #a ,teaspoon ( ,mell9's food4 ,teaspoon ( sug>4 ,! above proportion to be ma9ta9$1 b ! am\nt to be v>i$ accord+ to ! age ( ! babe4 ,if at any "t ?is disagrees1 use in/ead ,bi$]t's cream mixture or ! :ey mixture4 ,:5 bo? ( ^! fail x may be necess>y to peptonize ! food4 ,to peptonize milk3 ,no4 #a #b ,tablespoons ( milk4 #b ,tablespoons ( wat]4 #a ,tablespoon ( cream4 #a ,small measure ( peptog5ic milk p[d]4 ,put all into a clean porcela9-l9$ saucepan & heat x1 /irr+ sl[ly until ! mixture boils3 ?is %\ld n require m ?an t5 m9utes4 ,no4 #b ,a special prep>ation = sick or feeble infants1 or ^? suff]+ f indige/ion4 #b ,tablespoons ( milk4 #b ,tablespoons ( wat]4 #a ,tablespoon ( cream4 #a ,small measure ( peptog5ic milk p[d]4 ,put all into a bottle1 %ake x well1 place x 9 a ba? or kettle ( hot wat] ( a temp]ature ( #aae ,fahr4 7s hot t ! h& _c be borne 9 x long )\t discom=t71 & keep x at t temp]ature = exactly ?irty m9utes2 !n p\r x into a saucepan1 & heat quickly to ! boil+ po9t4 ,by ?is me?od a v ?or\gh pr$ige/ion takes place4 ,! process %\ld be /opp$ be=e ! bitt] ta/e is develop$4 ,f ! ,six? to ! ,t5? ,mon? ,increase ! proportion ( milk & ( ,mell9's food1 or o!r att5uant us$4#fg #d ,tablespoons ( c['s milk4 #c ,tablespoons ( wat]4 #a ,teaspoons ( cream4 #a ,tablespoon ( ,mell9's food4 ,teaspoon ( milk-sug>4 ,boil ! wat]1 !n add ! milk1 ,mell9's food1 cream1 & sug>1 or put all toge!r 9 a fe$+-bottle1 place 9 a kettle ( wat] heat$ to #aij ,fahr41 & keep x at t temp]ature = "o h\r4#fh ,?is am\nt is only a g5]al rule1 & may1 ( c\rse1 be v>i$ accord+ to ! age & individual ne$ ( ! *ild4 ,! proportion ( ! +r$i5ts %\ld1 h[ev]1 n be *ang$4 ,f ! ,t5? to ! ,twelf? ,mon? #f ,tablespoons ( c['s milk4 #c ,tablespoons ( wat]4 #a ,tablespoons ( cream4 #a or #b ,tablespoons ( ,mell9's food4 #a ,teaspoon ( milk-sug>4#fi ,mell9's ,food ) ,cond5s$ ,milk4 ,al?\gh1 z has be5 previ\sly /at$1 cond5s$ milk is n a prop] food = *ildr51 !re are times :5 x may be necess>y to use x3 = in/ance1 9 travel+1 or :5 ! daily supply ( milk = any reason fails4 ,! usual mixture ( cond5s$ milk giv5 to babies is "o "p ( milk to twelve p>ts ( wat]1 ! analysis#gj ( :i* %[s ! fat & case9 to be 9 too small proportions4 ,if m cond5s$ milk be add$1 ! sug> w be increas$ too mu*2 b by increas+ ! wat]1 & us+ ,mell9's food & cream1 a v good mixture may be obta9$4 ,! foll[+ is recomm5d$3 #a ,teaspoon cond5s$ milk4 #a ,tablespoon ( ,mell9's food4 #h ,tablespoons ( wat] 7#a cup74 #a ,teaspoon ( cream4 ,boil ! wat]1 !n add ! cond5s$ milk1 ,mell9's food1 & cream 9 ! ord] 9 :i* !y are m5tion$1 /irr+ until all is dissolv$4 ,no?+ %\ld be us$ dur+ ! fir/ twelve mon?s except liquid food1 & t mu/ n be ( too great d5sity4 ,avoid any food :i* conta9s cellulose1 or />* z su*4#ga ,cellulose is b imp]fectly if at all dige/$ by gr[n p]sons2 & />*1 n be+ a natural k9d ( n\ri%m5t = an infant1 is extremely liable to f]m5t & cause s]i\s dige/ive di/urbances4 ,x %\ld be rememb]$ t1 al?\gh ! *ief function ( a babe is to eat1 sleep1 & gr[1 its /oma* _c "w all ! "t1 &1 consequ5tly1 ! wise plan is to fe$ x only at regul> int]vals4 ,! be/ pro( t a *ild is do+ well is increase ( weight1 a heal?y appe>ance1 & lack ( fretfulness4 ,sometimes1 :5 re/less1 x is only a dr9k ( wat] t x ne$s1 z *ildr5 suff] mu* f ?ir/ 9 w>m wea!r4 ,f ! ,twelf? to ! ,eighte5? ,mon? ,cont9ue ) milk1 undilut$ ) wat]1 z ! pr9cipal food4 ,use ) x ,mell9's food z be=e1 ,ne/l's food1 ,ridge's food1 ,imp]ial ,granum1 oatmeal porridge /ra9$1 s(t cu/>d1 s(t-cook$ eggs1 cocoa#gb cook$ 9 wat]1 ) milk add$ or cook$ 9 milk1 & crack]-crumbs boil$ 9 wat]1 ) milk add$4 ,aft] ,eighte5 ,mon?s ,! same diet z = ! previ\s six mon?s1 ) ! addition ( scrap$ or p\nd$ *ick51 mutton1 or beef2 ma%$ bak$ potatoes ) beef-juice p\r$ ov]2 toa/$ bread or toa/$ crack]s roll$ into crumbs1 & soak$ 9 milk or bro?2 junket1 & pla91 simple pudd+s1 su* z cream-(-rice1 tapioca1 & arr[root4 ,a diet simil> to ?is %\ld be ! *ief food to ! sev5? ye>4 ,x may be v>i$ by f>9a1 :eat-g]m1 & o!r gra9 mu%es1 dri$ rusk & milk1 or ,zwieback#gc & milk1 sponge cake ) cream or milk1 sn[-pudd+1 & o!r :olesome & delicate dess]ts1 & cook$ fruits4 ,foods to be ,c>efully ,avoid$4 ,veal1 pork 9 any =m except bacon1#gd highly season$ /ews1 curries1 cann$ meats or dri$ meats 9 any =m1 bak$ beans1 fruit cake1 also all cakes or g+]bread made ) s-call$ cook+-butt] or ) common l>d1 raw fruits1 lob/]s & crabs1 new potatoes1 b]ries1 & cabbage4 ,,di/rict ,,nurs+ ,9 ,engl& & 9 "s p>ts ( ,am]ica di/rict nurs+1 or nurs+ among ! v poor ( c]ta9 sections ( a city1 is an e/abli%$ "p ( a nurse's "w4 ,h] duties are to g f h\se to h\se among ! sick1 to adm9i/] m$ic9e & food1 & to make ! surr\nd+s ( h] pati5t com=table4 ,!re is no way 9 :i* "o may rea* ! he>ts & sympa?ies ( ! poor s quickly z by help+ !m to1 or %[+ !m h[ to d = !mselves1 ^? ?+s :i* !y ?9k !y ne$4 ,_! fir/ consid]ation is = ! imm$iate necessities ( life--food1 clo?+1 & %elt]4 ,_! days are sp5t 9 a /ruggle ) ! _w = ^!--too (t5 an unequal /ruggle1 9 :i* ! _w conqu]s4 ,a nurse1 or any o!r p]son :o c ga9 admission to _! homes & sympa?ies1 may help !m 9 _m ways z no o!r c4 ,great good may be done by tea*+ !m economical & simple me?ods ( prep>+ _! food1 :i* z a g5]al ?+ is cook$ bo? badly & wa/efully4 ,a nurse do+ di/rict nurs+1 besides adm9i/]+ m$ic9e & mak+ h] pati5t g5]ally com=table1 w inevitably & naturally turn to ! prep>ation ( "s =m ( n\ri%m5t = him4 ,if %e c make x acceptably ) ! mat]ials & cook+ ut5sils at h&1 or is able to ask = t :i* is )9 ! means ( ! family1 or to direct ! buy+ ( x1 %e w add greatly to ! com=t ( ! h\sehold4 ,! object ( ?is *apt] is n1 h[ev]1 to deal ) cook+ = ! sick4 ,t w be left entirely to ! judgm5t ( ! nurse1 :o is suppos$ to h /udi$ ! subject z a "p ( h] tra9+4 ,b x has occurr$ to ! au?or t a nurse do+ di/rict nurs+ w\ld (t5 f9d ! opportunity to help ! families ( h] pati5ts1 & t (t5 su* help w\ld ne$ to be giv5 9 ord] to prev5t actual suff]+4 ,especially w\ld ?is be true if x 7 ! "m ( a family :o 0 ill1 & !re 0 no "o to prep>e food = ! fa!r & *ildr51 :o mu/ be f$4 ,usually !re is a *ild1 ei!r boy or girl1 :o is old en\gh to le>n if !re is "s "o to tea*4 ,! foll[+ pages h be5 writt5 = ! purpose ( sugge/+1 to su* nurses z are dispos$ to d good 9 ?is way1 "s easily made & economical di%es :i* are really bo? palatable & nutriti\s4 ,a few directions ab\t build+ a fire1 wa%+ di%es1 sweep+1 etc41 w be giv51 & !n "s bills ( f>e ) recipes adapt$ = ! use ( p ( small means1 & tak5 = ! mo/ "p f ! ,lomb ,prize ,essay by ,m>y ,h4 ,abel1 entitl$ ,practical1 ,sanit>y1 & ,economic ,cook+1 & publi%$ by ! ,am]ican ,public ,heal? ,association1 #ahij4 ,p]mission to use ^! recipes has be5 graci\sly grant$ by ,mrs4 ,abel1 & ! ,am]ican ,public ,heal? ,association1 ?r\gh ,mr4 ,lomb4 ,to ,make a ,fire4 ,fir/1 cle> ! /ove ( a%es & c9d]s1 !n put 9 wood-%av+s1 or twi/$ newspap]2 ov] ?is f\ndation lay small pieces ( wood1 cross$1 s z to leave air-spaces = draft1 !n l>g] pieces ( wood1 & la/ly two or ?ree fire-%ovels ( coal4 ,light ! k9dl+ f ! bottom ( ! grate1 & let x burn = a :ile be=e putt+ on m coal2 rememb] t x is ! heat f ! burn+ wood :i* ignites ! coal1 & if x does n burn x is because !re is n wood en\gh to produce suffici5t heat to />t ! union betwe5 ! combu/ible "p ( ! coal--c>bon *iefly--& ! oxyg5 ( ! air4 ,add coal a little at a "t1 ?us keep+ a fre% fire4 ,aft] ! fire is well />t$ regulate ! damp]s (t51 to economize z mu* z possible ! consumption ( coal4 ,keep !m p>tially or :olly clos$1 unless a hot fire is ne$$ = "s purpose4 ,! c9d]s left f an old fire %\ld be sift$ & re-burn$4 ,_m doll>s' wor? ( coal may be sav$ 9 a ye> by giv+ att5tion to ! drafts ( a /ove4 ,to ,wa% ,di%es4 ,mix+-b[ls1 d\ble boil]s1 & all di%es :i* = any reason h food cl++ to !m1 %\ld be put to soak 9 cold wat] z soon z us$4 ,if ?is has n be5 done1 att5d to x be=e mak+ o!r arrangem5ts = wa%+ ! di%es4 ,see !n t ! di%-pan or tub1 di%-clo?s1 & s9k are p]fectly clean2 if n1 make !m s ) hot wat] & soap4 ,wa% ! di%es 9 hot soapy wat]1 n hot wat] alone1 ev5 if !y are n greasy1 & r9se !m 9 a pan ( cle> hot wat]4 ,take glassw>e1 silv]1 & *9a fir/1 !n /eel knives & =ks1 granite-w>e1 kettles1 t9s1 etc4 ,:5 ! di%es are f9i%$1 wa% ?or\ghly & dry1 or put to dry1 bo? ! wip+-t[els & ! di%-clo?s2 unless !y are :ite1 clean1 & sweet :5 done1 boil !m 9 cle> soapy wat] until !y become s1 *ang+ x frequ5tly if x looks d>k4 ,sweep+ & ,du/+4 ,sweep sl[ly & c>efully1 hold+ ! broom close to ! floor1 s t ! du/ %all n be ?r[n into ! air4 ,burn ! dirt2 nev] all[ x to be ?r[n into a box or into ! coal-hod4 ,du/+ %\ld be done ) a damp clo?1 wip+ up ! du/1 n bru%+ x into ! air1 f :i* x w settle ^u "s o!r object4 ,:5 y h f9i%$1 wa% ! du/] & hang x to dry4 ,nev] use a fea!r du/]4 ,) x "o simply bru%es ! du/ f "o place only to h x settle 9 ano!r4 ,,bills ,,( ,,f>e ,mrs4 ,abel says1 9 h] *apt] head$ ,bills ( ,f>e3 ,! foll[+ bills ( f>e are made out = a family ( six p]sons1 consi/+ ( a work+man1 two wom51 & ?ree *ildr5 betwe5 ! ages ( six & fifte54 ,! am\nt ( food1 & ! proportion 9 :i* ! great food pr9ciples are repres5t$1 approximate to t :i* is dem&$ by /&>d diet>ies = su* a family4444 ,to keep u 9 heal? & 9 work+ ord]1 we ought to h a c]ta9 am\nt ( :at is be/ furni%$ by meat1 eggs1 milk1 & o!r animal products1 & we mu/ also h fats1 z well z :at is giv5 u 9 gra9s & vegetables4 ,! foll[+ bills ( f>e are made up ) ?is object 9 view3 ,= a family ( six2 av]age price1 sev5ty-eight c5ts p] day1 or ?irte5 c5ts p] p]son4 ,,saturday1 ,,may ,breakfa/4 ,d9n]4 ,supp]4 ,soda-biscuit4 ,bread ,s\p4 ,br[n$ ,fl\r ,s\p ,sug>-syrup4 ,beef-neck ,/ew4 ) ,fri$ ,bread4 ,c(fee4 ,noodles4 ,toa/ & ,*eese4 ,cream-(-rice ,pudd+4 ,! recipe = ,soda-biscuit w be f\nd on page #bdb4 ,bread ,s\p4 ,+r$i5ts1 dry bread brok5 9 small bits1 wat]1 salt1 pepp]1 onion1 & a little fat4 ,soak ! bread 9 ! wat] = a few m9utes4 ,fry ! onion1 slic$1 9 ! fat1 & add x to ! s\p1 ) ! salt & pepp]4 ,or1 use milk in/ead ( wat]1 & toa/$ or fri$ bread4 ,boil sl[ly = five m9utes to p]fectly s(t5 ! bread4 ,beef-neck /ew1 page #ahf4 ,noodles4 ,+r$i5ts1 ?ree eggs1 ?ree tablespoons ( milk or wat]1 "o teaspoon ( salt1 & fl\r4 ,make a hole 9 ! middle ( ! fl\r1 put 9 ! o!r +r$i5ts1 & "w to a /iff d\gh1 !n cut x into f\r /rips4 ,knead ea* till f9e gra9$1 roll out z ?9 z possible1 & lay ! %eet aside to dry4 ,:5 all are roll$1 beg9 ) ! fir/1 cut x into f\r equal pieces1 lay ! pieces toge!r1 "o on top ( ano!r1 & %ave (f v f9e1 z y w\ld cabbage2 pick ! %av+s ap>t ) fl\r$ h&s & let !m dry a little4 ,to use4 ,boil ! /rips a few at a "t 9 salt$ wat]1 tak+ !m out ) a skimm]1 & keep+ !m w>m4 ,/rew ov] !m bread crumbs fri$ 9 butt]1 or use l mac>oni4 ,^! noodles w keep indef9itely :5 dri$ h>d4 ,!re=e1 :5 eggs are *eap1 !y may be made & laid up = ! w9t]4 ,! wat] 9 :i* !y are boil$ is ! basis ( noodle s\p4 ,x ne$s only ! addition ( a little butt]1 a teaspoon ( *opp$ p>sley1 & a few ( ! cook$ noodles4 ,cream-(-rice ,pudd+1 page #bjf4 ,br[n$ ,fl\r ,s\p4 #b ,tablespoons ( butt] or fat4 ,cup ( fl\r4 #b ,p9ts ( wat]4 #a ,p9t ( milk4 #a ,teaspoon ( salt4 ,cook ! fl\r br[n1 9 ! fat ov] a sl[ fire1 or 9 an ov54 ,add sl[ly ! wat] & o!r +r$i5ts4 ,s]ve ) fri$ bread4 ,toa/ & ,*eese4 ,toa/ "s slices ( :ite or ,graham bread1 arrange !m 9 a platt]1 & p\r ov] suffici5t salt$ wat] to s(t5 !m4 ,grate ov] en\gh old *eese to cov] ! toa/4 ,set x 9 ! ov5 to melt1 & place ! slices toge!r z s&wi*es4 ,?is is ! simple/ =m ( ,wel% ,r>ebit4 ,,sunday1 ,,may ,breakfa/4 ,d9n]4 ,supp]4 ,milk ,toa/4 ,beef ,/ew4 ,noodle ,s\p4 ,c(fee4 ,cream$ ,potatoes4 ,broil$ ,h]r+4 ,dri$ ,apple ,pie4 ,bread4 ,bread & ,*eese4 ,tea4 ,corn ,c(fee4 ,milk ,toa/1 page #acj4 ,beef ,/ew1 page #ahf4 ,cream$ ,potatoes1 page #aff4 ,dri$ ,apple ,pie4 ,make a cru/ 9 ! foll[+ mann]3 ,"o qu>t ( fl\r1 "o teaspoon ( salt1 "o tablespoon ( butt] or l>d1 or butt] & suet1 "o scant p9t ( sweet milk1 or wat]1 ) "o teaspoon ( soda & two ( cream ( t>t>1 or ?ree teaspoons ( bak+ p[d]4 ,sift ! fl\r1 salt1 cream ( t>t>1 & soda toge!r twice1 put x into a *opp+-tray1 & *op 9 ! %ort5+1 :i* %\ld be cold & h>d1 till all is f9e & well mix$4 ,n[ add ! milk a little at a "t1 /ill mix+ ) ! *opp+-knife4 ,turn ! d\gh on to a mold+-bo>d1 & roll x out quickly4 ,:5 half an in* ?ick1 bake 9 a %eet or cut x into r\nds1 & bake 9 lay] cake t9s4 ,:5 done1 split x 9 two1 & spread ea* half ) dri$ apples1 /ew$ ) a little lemon-peel & sug>4 ,lay ! two pieces toge!r1 & eat :ile w>m4 ,any o!r fruit may be us$ 9 ! same way1 & if a ri*] cru/ is want$1 two tablespoons ( fat in/ead ( "o may be us$4 ,corn ,c(fee4 ,roa/ common field corn z br[n z possible )\t burn+4 ,gr9d co>sely1 & /eep l c(fee4 ,add milk & sug>1 & y w f9d x a delici\s dr9k4 ,noodle ,s\p1 page #cje4 ,,monday1 ,,may ,breakfa/4 ,d9n]4 ,supp]4 ,oatmeal ,mu%1 ) ,pea ,s\p4 ,bread ,pancakes4 ,milk & ,sug>4 ,mutton ,/ew4 ,fri$ ,bacon4 ,bread4 ,broil$ ,potatoes4 ,tea4 ,c(fee4 ,bread4 ,oatmeal ,mu%1 page #ia4 ,pea ,s\p4 ,+r$i5ts1 "o p\nd ( peas1 "o onion1 two tablespoons ( beef fat1 salt & pepp]4 ,additions to be made accord+ to ta/e4 ,"o f\r? ( a p\nd ( pork1 or a ham-bone1 a p9* ( r$ pepp]1 or1 an h\r be=e s]v+1 diff]5t vegetables1 z c>rots & turnips1 *opp$ & fri$4 ,soak ! peas ov] night 9 two qu>ts ( wat]4 ,9 ! morn+ p\r x (f1 put on fre% wat]1 & cook ) ! onion & fat until v s(t4 ,!n ma% or press ! peas ?r\gh a col&] or s\p-/ra9] to remove ! sk9s1 & add en\gh wat] to make two qu>ts ( some:at ?ick s\p4 ,season4 ,mutton ,/ew1 page #ahg4 ,bread ,pancakes4 ,make 9 ! foll[+ mann]3 ,"o qu>t ( milk1 ?ree eggs1 "o tablespoon ( butt]1 "o teaspoon ( salt4 ,add to ?is "o cup ( fl\r1 & two cups ( bread crumbs t h be5 soak$ s(t 9 milk or wat] & ma%$ smoo?4 ,! batt] %\ld be r ?ick4 ,bake 9 small cakes1 add+ m fl\r if !y /ick4 ,,tuesday1 ,,may ,breakfa/4 ,d9n]4 ,supp]4 ,oatmeal ,mu% & ,fri$ ,fi%1 ) ,fri$ ,f>9a ,pudd+4 ,milk4 ,m9t ,sauce4 ,broil$ ,salt ,pork4 ,butt]$ ,toa/4 ,fri$ ,potatoes4 ,bread4 ,tea4 ,c(fee4 ,bread4 ,m9t ,sauce4 ,two tablespoons ( *opp$ gre5 m9t1 "o tablespoon ( sug>1 "o half cup ( v9eg>4 ,mix & let /& an h\r or two4 ,fri$ ,f>9a ,pudd+4 ,"o p9t ( wat]1 "o p9t ( milk1 "o teaspoon ( salt1 "o half p9t ( f>9a1 two eggs4 ,mix ! fl\r & eggs smoo? ) a "p ( ! milk4 ,heat ! rema9d] to boil+1 & /ir 9 ! egg & fl\r4 ,cont9ue /irr+ until x ?ick5s1 !n cook = fifte5 m9utes 9 a d\ble boil]4 ,:5 cold1 cut x 9 slices & fry !m br[n on a griddle4 ,,saturday1 ,,septemb] ,breakfa/4 ,d9n]4 ,supp]4 ,soda-biscuit4 ,pea ,s\p4 ,corn ,mu% & ,bak$ ,potatoes1 ) ,iri% ,/ew4 ,molasses4 ,drawn ,butt] ,sauce4 ,bread4 ,bread & ,grat$ ,cocoa4 ,*eese4 ,tea4 ,drawn ,butt] ,sauce4 ,make accord+ to ! rule = ,:ite ,sauce 7page #acj71 except use wat] in/ead ( milk1 & "p beef fat in/ead ( all butt]4 ,iri% ,/ew 7page #ahf74 ,,sunday1 ,,septemb] ,breakfa/4 ,d9n]4 ,supp]4 ,oatmeal & ,milk4 ,broil$ ,beef ,liv]4 ,l5til ,s\p1 ) ,bread & ,butt]4 ,boil$ ,potatoes ,fri$ ,bread4 ,cocoa4 & ,c>rots1 ) ,smok$ ,h]r+4 ,fri$ ,onions4 ,bread4 ,bread & ,*eese4 ,b>ley ,porridge4 ,boil$ ,potatoes1 & ,c>rots ) ,fri$ ,onions4 ,slice hot boil$ potatoes & boil$ c>rots toge!r4 ,season !m ) salt & pepp]1 & p\r ov] !m hot fri$ onions4 ,l5til ,s\p4 ,made l ,pea ,s\p1 page #cjg4 ,fri$ ,bread4 ,cut bread into small cubes & fry x 9 hot fat until light br[n4 ,b>ley ,porridge4 ,made ) pe>l b>ley soak$ ov] night 9 wat]1 & !n cook$ = two h\rs1 or until x is s(t4 ,dur+ ! la/ h\r add milk in/ead ( wat]4 ,flavor ) salt & butt]4 ,,monday1 ,,septemb] ,breakfa/4 ,d9n]4 ,supp]4 ,buck:eat ,cakes4 ,giblet ,s\p4 ,codfi% ,balls4 ,fri$ ,bacon4 ,bak$ ,potatoes1 ) ,*eese4 ,c(fee4 ,drawn ,butt] ,sauce4 ,bread4 ,bread4 ,tea4 ,giblet ,s\p4 ,giblet s\p is made f ! he>t1 liv]1 & neck ( *ick5 & o!r f[ls1 :i* 9 city m>kets are sold sep>ately & v *eap4 ,clean !m v c>efully1 wa% 9 cold wat]1 cut into small pieces1 & boil = two h\rs ) onions & h]bs4 ,!n add a little butt]1 ?ick5+1 salt1 & pepp]4 ,codfi% ,balls 7,salt ,cod74 ,codfi% is "o ( ! *eap foods t seems to be ?or\ghly appreciat$ among u1 & good ways ( cook+ x are g5]ally und]/ood4 ,x mu/ be fre%5$ by lay+ x 9 wat] ov] night4 ,:5 soak$1 put x into cold wat]1 & br+ gradually to ! boil+ po9t2 !n set ! kettle back :]e x w keep hot = half an h\r2 at ! end ( t "t sep>ate x into f9e %r$s1 add an equal am\nt ( fre% ma%$ potato1 make into balls1 & fry on a griddle4 ,,tuesday1 ,,septemb] ,breakfa/4 ,d9n]4 ,supp]4 ,fri$ ,bacon4 ,boil$ ,corn$ ,beef1 ,pea ,s\p4 ,boil$ ,potatoes4 ) ,yea/ ,biscuit & ,bread4 ,horse-radi% ,sauce4 ,butt]4 ,c(fee4 ,/ew$ ,cabbage4 ,/ew$ ,fruit4 ,bread4 ,b>ley ,porridge4 ,boil$ ,corn$ ,beef4 ,boil ! beef = ?ree h\rs1 v sl[ly at fir/1 *ang+ ! wat] once if x is v salt4 ,horse-radi% ,sauce4 ,add grat$ horse-radi% to drawn batt] sauce4 ,simm] a few m9utes4 ,b>ley ,porridge1 page #cji4 ,,saturday1 ,,janu>y ,breakfa/4 ,d9n]4 ,supp]4 ,fri$ ,bacon4 ,br[n$ ,fl\r ,s\p4 ,bak$ ,beans4 ,corn ,bread4 ,/ew$ ,mutton4 ,bread4 ,c(fee4 ,ma%$ ,potatoes4 ,apple ,dumpl+s1 ) ,bread4 ,pudd+ ,sauce4 ,tea4 ,corn ,bread4 7#a7 ,pla94 ,"o cup ( sweet milk1 "o cup ( s\r or butt]milk1 or bo? ( s\r milk1 "o teaspoon ( salt1 "o teaspoon ( soda1 "o tablespoon ( butt] or suet or l>d1 ?ree cups ( ,indian meal1 & "o cup ( :eat fl\r1 or all ( ,indian meal4 ,mix1 p\r into a t91 & bake =ty m9utes4 7#b7 ,ri*]4 ,! same1 ) an egg & "o half cup ( sug> add$4 7#c7 ,v nice4 ,no4 #a1 ) ! addition ( ?ree eggs1 "o half cup ( sug>1 & "o ?ird ( a cup ( butt]1 "o cup ( meal be+ omitt$4 ,br[n$ ,fl\r ,s\p1 page #cje4 ,apple ,dumpl+s1 ) ,pudd+ ,sauce4 ,! ,dumpl+s4 ,make a cru/ l t us$ 9 dri$ apple pie4 ,cut x 9 squ>es2 place slic$ apples 9 ! middle1 & ga!r up or p9* ! corn]s4 ,bake or /eam4 ,sauce4 ,"o p9t ( wat] made into a smoo? pa/e ) a heap+ tablespoon ( fl\r4 ,cook t5 m9utes4 ,/ra9 if necess>y1 sweet5 to ta/e1 & p\r x ov] "o tablespoon ( butt]1 & ! juice ( a lemon1 or o!r flavor+4 ,if lemon is n us$1 add "o tablespoon ( v9eg>4 ,?is c be made ri*] by us+ m butt] & sug>4 ,/ir !m to a cream ) ! flavor+1 & !n add ! pa/e4 ,,sunday1 ,,janu>y ,breakfa/4 ,d9n]4 ,supp]4 ,fri$ ,codfi%4 ,%eep's-head ,/ew1 ,potato & ,onion ,bread & ,butt]4 ) ,soda-biscuit ,salad4 ,c(fee4 ,dumpl+s4 ,broil$ ,salt ,pork4 ,bak$ ,potatoes4 ,bread4 ,bread & ,grat$ ,corn ,mu%1 ) ,*eese4 ,cocoa4 ,pudd+ ,sauce4 ,%eep's-head ,/ew 7see ,mutton ,/ew1 page #ahg74 ,potato & ,onion ,salad4 ,slice "s potatoes 7fre% boil$ & slightly w>m are be/74 ,spr9kle !m ) m9c$ onion1 salt1 & pepp]4 ,dress ) a little melt$ butt] & v9eg>4 ,pudd+ ,sauce1 ! same z t = ,apple ,dumpl+s4 ,,monday1 ,,janu>y ,breakfa/4 ,d9n]4 ,supp]4 ,fri$ ,mu% & ,s\p f ,boil$ ,boil$ ,potatoes1 ) ,molasses4 ,beef1 ) ,mac>oni4 ,butt] ,gravy4 ,bread4 ,broil$ ,beef ,flank1 ,dri$ ,apple ,roly- ,c(fee4 ) ,mu/>d ,sauce4 poly ,pudd+4 ,bean ,pure4 ,bread4 ,bread4 ,tea4 ,mu/>d ,sauce4 ,make "s drawn butt] 9 ! foll[+ mann]3 ,a heap+ tablespoon ( butt]1 or beef fat1 is put into a saucepan4 ,:5 x boils1 "o heap+ tablespoon ( fl\r is add$1 & /irr$ z x cooks4 ,to ?is add gradually "o p9t ( wat]1 "o teaspoon ( salt1 & "o f\r? ( a teaspoon ( pepp]4 ,if y wi% to unite economy & good flavor1 use "o half teaspoon ( beef fat 9 mak+ ! sauce1 & add "o half teaspoon ( butt] cut 9 small pieces j be=e s]v+4 ,add a little mu/>d1 & y h mu/>d sauce4 ,bean ,pure4 ,make l ,pea ,s\p1 page #cjg4 ,dri$ ,apple ,roly-poly ,pudd+4 ,make ! soda-biscuit d\gh :i* is us$ 9 dri$ apple pie4 ,roll x out into a ?9 %eet1 & spread ) /ew$ & flavor$ dri$ apples4 ,roll x into a r\nd or loaf1 & bake 9 a pan conta9+ a little wat]4 ,,tuesday1 ,,janu>y ,breakfa/4 ,d9n]4 ,supp]4 ,fri$ ,potatoes4 ,br[n$ ,f>9a ,bean ,s\p4 ,bread4 ,s\p1 ) ,toa/4 ,milk ,toa/4 ,c(fee4 ,/ew$ ,mutton1 ) ,tea4 ,yea/ ,dumpl+s4 ,br[n$ ,f>9a ,s\p4 ,make l ,br[n$ ,fl\r ,s\p1 except use f>9a4 ,= o!r simil> bills ( f>e & recipes1 see ! ,lomb ,prize ,essay1 entitl$ ,practical1 ,sanit>y1 & ,economic ,cook+1 :i* is publi%$ & sold at a l[ price by ! ,am]ican ,public ,heal? ,association1 & may be b\ght at any book-/ore4 ,x is mo/ he>tily recomm5d$ to nurses :o d di/rict nurs+ z a book :i* w be f\nd useful among ! poor & ^? possess$ ( mod]ate means4 ,,lit]ature ,9 prep>+ ! prec$+ pages ! foll[+ au?orities h be5 consult$4 ,_! works w be f\nd useful = ref]5ce on subjects connect$ ) ! *emi/ry ( food1 bact]iology1 nutrition1 heal?1 practical cook+1 & alli$ topics4 ,! ,*emi/ry ( ,cook]y4 ,w4 ,,mattieu ,,williams4 #ahhe4 ,food ,mat]ials & _! ,adult]ations4 ,,ell5 ,h4 ,,ri*>ds4 #ahhf4 ,! ,*emi/ry ( ,cook+ & ,clean+4 ,,ell5 ,h4 ,,ri*>ds4 #ahhb4 ,v>i\s ,articles on ,food 9 ,! ,c5tury ,magaz9e4 ,w4 ,o4 ,,atwat]4 #ahhg-hh4 ,elem5t>y ,manual ( ,*emi/ry4 ,,eliot ,,& ,,/or]4 ,compil$ by ,w4 ,,ripley ,,ni*ols4 #ahhj4 ,a ,manual ( ,practical ,hygi5e4 ,,edmund ,a4 ,,p>kes4 ,edit$ by ,,fran,,ois ,,de ,,*aumont4 #ahhg4 ,a ,simple ,treatise on ,heat4 ,w4 ,,mattieu ,,williams4 #ahhj4 ,food = ! ,invalid4 ,j4 ,,miln] ,,fo!rgill4 #ahhj4 ,food & ,fe$+4 ,,sir ,,h5ry ,,?omson4 #ahhj4 ,! ,bo/on ,cook ,book4 ,d4 ,a4 ,,l9coln4 #ahhd4 ,new ,engl& ,breakfa/ ,breads4 ,,lucia ,,gray ,,swett4 #ahij4 ,miss ,p>loa's ,new ,cook ,book4 ,,m>ia ,,p>loa4 #ahhj4 ,diet = ! ,sick4 ,,m>y ,e4 ,,h5d]son4 #ahhe4 ,food 9 ,heal? & ,disease4 ,i4 ,,burney ,,yeo4 ,delicate ,fea/+4 ,,!odore ,,*ild4 #ahij4 ,! ,/ory ( ! ,bact]ia4 ,t4 ,,mit*ell ,,prudd54 #ahij4 ,du/ & its ,dang]s4 ,t4 ,,mit*ell ,,prudd54 #ahij4 ,bact]ia & _! ,products4 ,,g]man ,,sims ,,woodhead4 #ahib4 ,! ,me?ods ( ,bact]iological ,inve/igation4 ,,f]d9& ,,heuppe1 ,m4 ,d4 #ahhf4 ,microbes1 ,f]m5ts1 & ,molds4 ,e4 ,l4 ,,tr\ess>t4 #ahhf4 ,pr9ciples ( ,bact]iology4 ,,alex&] ,c4 ,,abbott1 ,m4 ,d4 #ahib4 ,! ,human ,body4 ,h4 ,,newell ,,m>t94 #ahij4 ,a ,text-book ( ,human ,physiology4 ,,au/9 ,,fl9t1 ,m4 ,d41 ,,ll4 ,d4 #ahhh4 ,dome/ic ,hygi5e ( ! ,*ild4 ,,julius ,,uffelmann1 ,m4 ,d4 7,a ,translation47 ,edit$ by ,,m>y ,,putnam ,,jacobi1 ,m4 ,d4 #ahia4 ,a ,treatise on ! ,diseases ( ,infancy & ,*ildhood4 ,j4 ,,lewis ,,smi?1 ,m4 ,d4 #ahhf4 ,article 9 ! ,m$ical ,news on ,diseases ( ,*ildr5 ,incid5t to ,summ]4 ,,victor ,c4 ,,vaughan4 ,june #i1 #ahhh4 ,practical1 ,sanit>y1 & ,economic ,cook+4 ,,m>y ,h4 ,,abel4 #ahij4 7,! ,lomb ,prize ,essay47 ,! ,t[n ,dwell]4 ,,dr4 ,,fo!rgill4 ,a ,guide to ,sanit>y ,h\se ,inspection4 ,w4 ,,paul ,,g]h>d4 #ahij4 ,pap]s ( ! ,am]ican ,public ,heal? ,association4 #ahib4 ,foods4 ,,edw>d ,,smi?4 #ahhc4 ,,*>ts ,*>ts ( ! composition ( v>i\s foods may be made l ! foll[+1 = use 9 a cook+ s*ool4 ,!y are valuable & conv5i5t = ref]5ce4 ,,*emical ,,composition ,,( ,,an ,,egg ,%ell4 ,c>bonate ( lime4 ,yolk4 ,nitrog5\s matt] #af4jj ,fat #cj4gj ,salts #a4cj ,wat] #eb4jj ,:ite4 ,nitrog5\s matt] #bj4dj ,salts #a4fj ,wat] #gh4jj ,,composition ,,( ,,c[',s ,,milk ,wat] #hg4d ,fat #d4j ,sug> & soluble salts #e4j ,nitrog5\s matt] & insoluble salts #c4f ,,dr4 ,,mill]4 ,,composition ,,( ,,cocoa ,cocoa butt] #dh4jj ,nitrog5\s matt]1 album51 etc4 #ba4jj ,!obrom9e #d4jj ,/>* & traces ( sug> #aa4jj ,cellulose #c4jj ,color+ matt] & aromatic ess5ces ,traces ,m9]al matt] #c4jj ,wat] #aj4jj ,,pay54 ,,composition ,,( ,,bread ,nitrog5\s matt] #h4aj ,c>bohydrates1 />*1 sug>1 etc4 #ea4jj ,fatty matt] #a4fj ,m9]al matt] #b4cj ,wat] #cg4jj ,cellulose #j4jj ,,composition ,,( ,,potato ,wat] #ge4jj ,/>* #ah4hj ,nitrog5\s matt] #b4jj ,sug> #c4jj ,fat #j4bj ,salts1 pr9cipally pota% #a4jj ,,app>atus ,! foll[+ is a li/ ( ! necess>y furniture1 ut5sils1 *9a1 & miscellane\s articles = furni%+ a cook+ s*ool3 ,,*9a ,,= ,,s]v+ #c ,glass cream pit*]s4 #f ,small *9a cream pit*]s4 #f ,c(fee-cups & sauc]s4 #f ,tea-cups & sauc]s4 #c ,cocoa-cups & sauc]s4 #b ,b\illon-cups & sauc]s4 #c ,egg-cups4 #c ,egg-glasses4 #f ,tall1 sl5d] glasses = milk-pun*1 egg-nog1 etc4 #a ,small r$ goblet = s]v+ beef-juice4 #f ,tumbl]s4 #a ,spoon-hold]4 #c ,glass sug> b[ls4 #b ,s\p b[ls4 #b ,salad b[ls4 #b ,f+] b[ls4 #c ,small teapots4 #a ,cocoa-pot4 #a ,tte--tte set4 #a ,oatmeal set4 #a ,crack] j>4 #f ,d9n] plates4 #f ,tea plates4 #f ,individual bread plates4 #f ,individual ,butt] plates4 #f ,glass sauce di%es4 #f ,bone di%es4 #a ,v9eg> cruet4 #b ,individual salt-cell>s4 #b ,individual pepp]-bottles4 #c ,small oval platt]s4 #c ,m$ium-size oval platt]s4 #c ,silv] or plani%$ t9 cov]s1 = platt]s or vegetable1 di%es4 #f ,silv] knives4 #f ,silv] =ks4 #f ,silv] spoons4 #a ,pair ( silv] sug>-tongs4 #a ,*ampagne tap4 ,,common ,,kit*5 ,,*9a #c ,l>ge pit*]s4 #c ,small pit*]s4 #f ,half-p9t cups4 #f ,sauc]s4 #ab ,cu/>d cups4 #f ,individual scallop di%es4 #c ,mix+ b[ls4 #f ,qu>t b[ls4 #f ,p9t b[ls4 #c ,l>ge vegetable di%es4 #c ,small vegetable di%es4 #c ,pudd+ di%es4 #a ,l>ge jelly-mold4 #f ,small jelly-molds4 ,,granite-,,w>e #b ,six-qu>t cov]$ kettles4 #a ,six-p9t d\ble boil]4 #b ,?ree-p9t d\ble boil]s4 #a ,qu>t d\ble boil]4 #a ,c(fee-pot4 #c ,/ew-pans4 #f ,saucepans4 #b ,omelet-pans4 #b ,h&-bas9s4 ,,iron ,,& ,,t9 ,,w>e #a ,t9 tea-kettle4 #f ,half-p9t measure cups 9 ?irds4 #f ,half-p9t measure cups 9 f\r?s4 #b ,t9 jelly-molds4 #a ,l>ge-m\!d tunnel4 #c ,small tunnels4 #a ,col&]4 #a ,tap] s\p-/ra9]4 #c ,co>se wire /ra9]s4 #c ,f9e wire /ra9]s4 #b ,tea-/ra9]s4 #a ,fl\r sieve4 #a ,dr$g+ box4 #a ,egg-poa*]4 #a ,grat]4 #a ,:ip-*urn4 #b ,dov] egg-beat]s4 #a ,lemon-squeez]4 #a ,meat-press4 #a ,potato-ma%]4 #b ,l>ge wire broil]s4 #b ,small wire broil]s4 #a ,oy/]-broil]4 #a ,wire cake-re/4 #b ,l>ge t9 pans4 #c ,fry+-pans4 #b ,iron bak+-pans = bread4 #b ,sponge-cake pans4 #a ,iron gem pan4 #b ,muff9 t9s4 #a ,*af+-di%4 #c ,lacqu]$ trays4 #c ,small trays4 #ab ,japann$ boxes ( diff]5t sizes1 = fl\r1 etc4 #f ,tea-caddies4 #a ,biscuit-cutt]4 #d ,cutt+-knives4 #c ,vegetable knives4 #a ,*opp+-knife4 #a ,meat-cleav]4 #f ,=ks4 #a ,set ( /eel skew]s4 #a ,corkscrew4 #a ,c-op5]4 #a ,ice-pick4 #a ,sug>-scoop4 #a ,ba/+-spoon4 #f ,mix+-spoons4 #ab ,tablespoons4 #ab ,teaspoons4 ,,wood5 ,,w>e #a ,c(fee-mill4 #a ,ice-cream freez]4 #a ,salt-box4 #a ,spice-box4 #a ,di%-tub4 #a ,l>ge oval *opp+-tray4 #b ,meat-bo>ds4 #a ,bread-bo>d4 #a ,mold+-bo>d4 #a ,roll+-p94 #b ,butt]-spatt]s = butt]-balls4 #b ,cake-spoons4 #b ,salt-spoons4 #b ,vegetable bru%es4 #b ,scrubb+ bru%es4 ,,l95 ,table-clo?s4 ,napk9s4 ,h&-t[els4 ,tea-t[els4 ,di%-clo?s4 ,mops4 ,ice-bag4 ,jelly-bags4 ,clean+-clo?s4 ,,miscellane\s #a ,*emi/s' !rmomet]4 #a ,ov5 !rmomet]4 #a ,arnold /]iliz]4 #a ,fes]'s lactoscope4 #a ,quev5ne's lactomet]4 #a ,hamp] = soil$ l954 #f ,qu>t ,mason j>s4 #f ,p9t ,mason j>s4 ,,furniture #a ,cook+ /ove1 ) appurt5ances4 #a ,coal-hod4 #a ,coal-%ovel4 #a ,galvaniz$ iron cov]$ wa/e-pail4 #a ,galvaniz$ iron s9k4 #b ,t[el-racks4 #b ,tables4 #a ,refrig]ator4 #a ,*9a-closet4 #a ,op5 dress]4 #f ,*airs4 #a ,broom4 #a ,du/-pan4 #a ,du/-bru%4 ,,index ,absorption1 #fh4 ,adaptation ( food to p>ticul> ne$s1 #fi4 ,air1 #ad1 #ae1 #ah1 #bj1 #ch-dd1 #ed1 #ef1 #fd4 ,album51 #ag1 #be1 #bg1 #eb1 #ei1 #fa1 #gf1 #adf1 #aeb1 #afh1 #afi1 #bhc1 #bib4 ,album9oids1 #ag1 #be1 #fb4 ,ale1 #aai4 ,app>atus = furni%+ a cook+-s*ool1 #cae4 ,apple dumpl+s1 #caa4 ,apple 7dri$7 pie1 #cjf4 ,apple s\p1 #add4 ,apples1 #acj4 ,bak$1 #bbe1 #bbf4 ,/ew$1 #bbf4 ,apple-tea1 #ajf4 ,arr[root1 #cb1 #cd1 #he4 ,atmosph]ic pressure1 #ch4 ,bacon1 #cjj4 ,bact]ia1 #bc1 #di1 #ii1 #bhe4 ,bact]ial poisons 9 milk1 #bhe1 #bhf4 ,bact]iology1 #e1 #cac4 ,bak+-p[d]1 #bcf1 #bde4 ,b>ley jelly1 #bif4 ,b>ley porridge1 #cji4 ,b>ley pudd+1 #bje4 ,b>ley-wat]1 #aja1 #bhd4 ,beef1 #afi1 #agj1 #caj4 ,beef-juice1 #ge4 ,bottl$1 #gf4 ,broil$1 #gf4 ,beef/eak1 #bg1 #agj1 #aga4 ,beef-tapioca s\p1 #adj4 ,beef-tea1 #ge1 #aaf4 ,bottl$1 #gg4 ,) hydro*loric acid1 #gg4 ,be]1 #aai4 ,bi$]t's ,cream ,mixture1 #bic1 #bie4 ,bile1 #ea1 #fa4 ,bills ( f>e1 #cjd4 ,birds1 #age4 ,field-l>ks1 #ahj4 ,gr\se1 #agi4 ,p>tridge1 #agf4 ,pheasants1 #agh4 ,re$-birds1 #agi4 ,squabs1 #agf4 ,snipe1 #agg4 ,woodcock1 #agh4 ,biscuits1 cream-(-t>t>1 #bdb4 ,biscuits1 tw91 #bdc4 ,blanc-mange1 #bji1 #baj4 ,boil$ corn$ beef1 #caj4 ,boil$ potatoes & c>rots1 ) fri$ onions1 #cji4 ,b\illon1 #adc4 ,br&y-milk1 #ih4 ,bread1 #cd1 #gf1 #bcb4 ,composition (1 #cae4 ,cream-(-t>t> biscuit1 #bdb4 ,glut51 #bde4 ,graham1 #bda4 ,graham gems1 #bdd4 ,milk1 #bci4 ,oatmeal muff9s1 #bdd4 ,rusk1 #bdj1 #bda4 ,sn[-cakes1 #bdc4 ,/icks1 #bdj4 ,wat]1 #bch4 ,bread pancakes1 #cjg4 ,bread s\p1 #cjd4 ,bro?s1 #bg1 #ge4 ,beef1 #gh4 ,beef/eak1 #gi4 ,*ick51 #hj4 ,clam1 #hb4 ,mutton1 #ha4 ,oy/]1 #hb4 ,scot*1 #hj4 ,s]v+ (1 #bge4 ,br[n$ f>9a s\p1 #cab4 ,br[n$ fl\r s\p1 #cje4 ,butt]-cream1 #aic4 ,butt]$ wat] toa/1 #abi4 ,cake1 #bdf4 ,c>e 9 bak+1 #bdg4 ,*ocolate1 #bej4 ,dream1 #beb4 ,fea!r1 #bdi4 ,invalid's sponge1 #bdh4 ,lay]1 #bej4 ,process ( mak+1 #bdg4 ,rose1 #bej4 ,:ite1 #bea4 ,cake fill+ & fro/+1 #beb4 ,c>amel1 #beb4 ,*ocolate1 #bec4 ,cream1 #bec4 ,:ite m\nta91 #beb4 ,calf's-foot jelly1 #bh4 ,c>amel1 #cg1 #ch1 #aae4 ,to make1 #aig4 ,c>bohydrates1 #ah1 #ai1 #ca1 #fb1 #fc1 #fd1 #fe1 #eh1 #ga4 ,c>bon1 #ab1 #ac1 #ad1 #af1 #ag1 #ah1 #bi1 #cf1 #cg1 #aga4 ,c>bonic acid1 #aj1 #aa1 #ad1 #ae1 #ba1 #dj1 #db1 #ed1 #ajg1 #bcd1 #bce4 ,c>m9e = color+1 #baj4 ,c>rage51 #bji4 ,cellulose1 #bii4 ,*>ts1 #cad4 ,*emical *anges1 #aj1 #aa1 #ae4 ,*emi/ry ( foods1 #cac4 ,*ick51 broil$1 #agd4 ,*ick5 jelly1 #abf4 ,*ick5 panada1 #ada4 ,*ick5 s\p1 #ace4 ,*ick5-tapioca s\p1 #aci4 ,*9a = s]v+1 #caf4 ,*ocolate1 #ajh1 #aaj1 #bjj4 ,s]v+ (1 #bfi4 ,to make1 #aji4 ,clam bro?1 #hb4 ,cocoa1 #ajh1 #bii1 #cae4 ,cocoa cordial1 #aai4 ,cocoa-nibs1 #aji4 ,cocoa-%ells1 #aji4 ,codfi% balls1 #cji4 ,c(fee1 #i1 #bb1 #bc1 #aad1 #cjg4 ,composition (1 #aaf4 ,s]v+ (1 #bfi1 #bge4 ,to make1 #aag1 #aah4 ,c(fee jelly1 #abd4 ,c(fee-syrup1 #ajd4 ,composition ( ! body1 #af1 #ag1 #ah1 #bd4 ,cond5s$ milk1 #bhh1 #bih4 ,consomm1 #adb4 ,contagi\s diseases1 c>e ( di%es 91 #bga4 ,convalesc5t's diet1 #bfj4 ,corn bread1 #caj4 ,corn c(fee1 #cjg4 ,cream1 #cj1 #fc1 #ajd4 ,cream1 cond5s$1 #bif4 ,cream-(-cel]y s\p1 #acg4 ,cream-(-rice s\p1 #ach4 ,cream ( t>t>1 #aj1 #bcf4 ,cream-(-t>t> biscuit1 #bdb4 ,creams1 #abg1 #aie4 ,*ocolate1 #bjj4 ,c(fee1 #aii4 ,egg1 #aih4 ,pea* foam1 #bjb4 ,rice1 #bjb4 ,tapioca1 #bja4 ,velvet1 #aii4 ,cream sauce1 #adi4 ,cream toa/1 #acj4 ,cr\tons1 #acb1 #ace4 ,cu/>ds1 #aie4 ,s(t1 #aie1 #bgh4 ,bak$1 #aif4 ,fr5*1 #aig4 ,r5net1 #aig4 ,dextr9e1 #cc1 #fc1 #abh1 #afc1 #bij4 ,dia/ase1 #cd1 #ej4 ,diet1 #gb4 ,diet li/s or m5us = ! sick1 #bed4 ,dige/ibility ( foods1 #i4 ,dige/ion1 #i1 #di1 #ff1 #aaj1 #aaf4 ,dige/ive fluids1 #ej1 #ea4 ,di/rict nurs+1 #cja4 ,drawn butt]1 #aid4 ,drawn butt] sauce1 #cjh4 ,dri$ apple pie1 #cjf4 ,dr9ks1 #ie4 ,egg-nog1 #ie4 ,eggs1 #be1 #bf1 #eb1 #aeb1 #cad4 ,composition1 #aeb4 ,omelets1 #aef4 ,creamy1 #aeg4 ,foamy1 #aeh4 ,orange1 #afj4 ,spani%1 #afj4 ,to s]ve1 #bgg4 ,) *ick51 #aei4 ,) ham1 ,no4 #a1 #aeh4 ,) ham1 ,no4 #b1 #aei4 ,) jelly1 #aei4 ,) p>sley1 #afj4 ,) tomatoes1 #aei4 ,poa*$1 #aee4 ,scrambl$1 ,no4 #a1 #aef4 ,scrambl$1 ,no4 #b1 #aef4 ,s(t-cook$1 #aed4 ,egg toa/1 #aca4 ,elem5ts1 #ab1 #ac1 #ad1 #af1 #ag1 #ah1 #ai1 #ef1 #eg1 #ei4 ,e!r1 boil+-po9t (1 #cj4 ,extractives1 #bd1 #be1 #bf1 #bh1 #ei4 ,f>9a1 #hg1 #ia1 #ib4 ,f>9ace\s foods1 #bhi1 #bia1 #bib4 ,fats1 #ag1 #ah1 #ai1 #bh1 #bi1 #cj1 #ca1 #eh1 #fj-fe1 #fh1 #ga1 #afi1 #bib1 #bid4 ,fe$+ ( *ildr51 #bhj4 ,analysis ( ,mell9's food prep>$ = use1 #bia4 ,c>e ( fe$+-bottles1 #bhg4 ,cond5s$ milk1 #bhh4 ,f>9ace\s foods1 #bhi4 ,food4 ,am\nt at ea* meal1 #bic4 ,dilution1 #bic4 ,fir/ week1 #bie4 ,f ! fir/ to ! six? week1 #bie4 ,f ! six? week to ! six? mon?1 #bif4 ,f ! six? mon? to ! t5?1 #big4 ,f ! t5? to ! twelf? mon?1 #bih4 ,f ! twelf? to ! eighte5? mon?1 #bii4 ,food aft] eighte5 mon?s1 #bii4 ,foods to be c>efully avoid$1 #cjj4 ,field-l>ks1 #ahj4 ,fire1 #ad1 #cjb4 ,fi%1 #e1 #aia4 ,boil$1 #aid4 ,broil$1 #aic4 ,cream$1 #aic4 ,to prep>e1 #aia4 ,:5 9 season1 #aib4 ,flavors1 #i1 #ei1 #gi4 ,flaxse$ tea1 #aje4 ,food1 #i1 #ad1 #ah1 #be1 #di1 #ec4 ,fr5* toa/1 #aca4 ,fri$ bread1 #cji4 ,fri$ f>9a pudd+1 #cjh4 ,fruits1 #bbd1 #ga1 #bjh1 #bbe1 #bbi4 ,apple compote1 #bbj4 ,apple jelly1 #bcj4 ,apples1 bak$1 #bbe1 #bbf4 ,apples1 /ew$1 #bbf4 ,cranb]ry jelly & sauce1 #bbg4 ,grape jelly & sauce1 #bbh4 ,prunes1 /ew$1 #bbg4 ,s]v+ (1 #bgf4 ,fuel & k9dl+s1 #af4 ,ga/ric juice1 #ej4 ,gelat91 #bh1 #ec1 #ei1 #gf1 #abj1 #abb1 #afh1 #afi4 ,gelat9e1 #abj1 #aba1 #bbb4 ,gelat9oids1 #ag1 #be1 #bh4 ,g5]al rules = ! fe$+ ( *ildr51 #bid4 ,giblet s\p1 #cji4 ,glucose1 #ce1 #cg1 #eb1 #fc4 ,graham bread1 #bda4 ,graham gems1 #bdd4 ,granite-w>e1 #caf4 ,grape jelly1 #bbh4 ,grape juice1 #aje4 ,gr\se1 #agi1 #ahj4 ,gruels1 #hc4 ,arr[root1 #hd4 ,b>ley1 #hd4 ,crack]1 #hg4 ,f>9a1 #hg4 ,fl\r1 #hf4 ,imp]ial ,granum1 #hh4 ,indian meal1 #hi4 ,oatmeal1 #he1 #hf4 ,racah\t des ,arabes1 #hh4 ,s]v+ (1 #hc1 #bge4 ,glyc]91 #cj4 ,glycog51 #fc1 #fd1 #fe4 ,hamburg /eak1 ,no4 #a 7scrap$ beef71 #agb4 ,hamburg /eak1 ,no4 #b1 #agc4 ,heat1 #b1 #aj1 #ac1 #ad1 #ae1 #bj1 #ef1 #ed1 #fa1 #afi1 #bah4 ,hemoglob91 #ag1 #ei4 ,horse-radi% sauce1 #caj4 ,human milk1 #bha4 ,hydro*loric acid1 #aj1 #aa1 #bh1 #eb1 #gg1 #gh4 ,hydrog51 #ab1 #ac1 #af1 #ah1 #ai1 #bd1 #bi4 ,ice-cream1 #bag4 ,froz5 cu/>d1 #bba4 ,philadelphia1 #bbj4 ,royal1 #bbj4 ,) an improvis$ freez]1 #bba4 ,ice-cream freez]s1 #bag4 ,ices1 #bag4 ,apricot1 #bbd4 ,ideal diet1 #fh4 ,imp]ial ,granum1 #bia1 #big4 ,inorganic matt] ( ! body & ( food1 #ah1 #fe1 #ff4 ,jellies1 #abj4 ,f fruits3 ,apple1 #bcj4 ,cranb]ry1 #bbg4 ,grape1 #bbh4 ,s]v+ (1 #bgf4 ,to pres]ve1 #bcj4 ,f gelat9e1 #abj4 ,*ick51 #abf4 ,c(fee1 #abd4 ,fr5*1 #abe4 ,lemon1 #abc4 ,orange1 #abc4 ,pun*eon1 #abf4 ,w9e1 ,no4 #a1 #abb4 ,w9e1 ,no4 #b1 #abb4 ,re/orative1 #abe4 ,junket1 #aih1 #bgh4 ,kit*5 *9a1 #caf4 ,kumiss1 #ajf1 #ajg4 ,lactomet]1 #df4 ,lactoscope1 #df4 ,lactose1 #ah1 #cg4 ,lamb *ops1 #ahd4 ,lead1 #ab4 ,lemonade1 #ig1 #bge4 ,lemon jelly1 #abc4 ,l5til s\p1 #cji4 ,lettuce salad1 #bac4 ,light diet1 #bef4 ,lime-wat] 7exp]im5t )71 #ba4 ,l951 #cah4 ,liquid diet1 #bed4 ,lit]ature1 #cac4 ,liv]1 #fc4 ,lob/]s1 #cjj4 ,lomb prize essay1 #cjb4 ,malt$ milk1 #bij1 #bia4 ,meats1 #e1 #afh4 ,mell9's food1 #bhc1 #bhd1 #bij1 #big1 #bih1 #bii4 ,m5us = ! sick1 #bed4 ,micro-organisms1 #a1 #b1 #bb1 #bc1 #dj1 #df1 #dg1 #di1 #ih1 #bcj1 #bha1 #bhd1 #bhe4 ,milk1 #cj1 #dd-di1 #eg1 #bgc4 ,composition ( c['s1 #de1 #bha1 #cae4 ,cond5s$1 #bih4 ,malt$1 #bij4 ,pa/euriz$1 #bhh4 ,pres]v$1 #bhi4 ,s]v+ (1 #bge4 ,/]ilization (1 #dg1 #dh1 #di1 #ii1 #ajj1 #bha1 #bhd1 #bhg4 ,supplies1 #di1 #bha1 #bhb4 ,milk & seltz]1 #ajj4 ,milk & soda-wat]1 #aja4 ,milk lemonade1 #ig4 ,milk-pun*1 #ie1 #bge4 ,milk toa/1 #acj4 ,milk-sug>1 #bih4 ,m9]al matt] 9 milk1 #bhc4 ,m9]al salts1 #ah1 #eg1 #fe1 #ff1 #ga1 #aaa1 #afb1 #age1 #bbf4 ,m9t sauce1 #cjh4 ,mock-bisque s\p1 #ace4 ,mull$ w9e1 #aah4 ,mu% & porridge1 #ij4 ,crack$ :eat1 #ic4 ,f>9a1 #ib4 ,granula1 #ic4 ,hom9y1 #id4 ,imp]ial ,granum1 #ic4 ,indian meal1 #id4 ,oatmeal1 #ia4 ,:eat g]m1 #ib4 ,mu/>d sauce1 #cab4 ,mutton1 #aha1 #ahb4 ,ne/l's food1 #bia1 #big4 ,nitrog51 #ab1 #ac1 #ad1 #af1 #ag1 #bd1 #db1 #ei4 ,nitrog5\s comp\nds1 #ec1 #eh1 #fb4 ,noodles1 #cje4 ,noodle s\p1 #cje4 ,nutrition1 #ec1 #eg1 #cac4 ,absorption1 #fh4 ,adaptation ( foods to p>ticul> ne$s1 #fi4 ,def9ition1 #ed4 ,ideal diet1 #fh4 ,imp]fect1 #gj4 ,inorganic matt]s & vegetable acids1 #fe4 ,summ>y ( ! dige/ibility ( foods1 #fh4 ,value ( prote91 fats1 c>bohydrates1 & extractives1 #eh-fe4 ,ways 9 :i* food supplies ! wants ( ! body1 #ef4 ,oatmeal1 #hj1 #he1 #hf1 #ij1 #ia4 ,oatmeal muff9s1 #bdd4 ,oil1 #aj1 #cj4 ,cod-liv]1 #fc4 ,fix$ & volatile1 #bh4 ,olive1 #cj1 #ca1 #baa4 ,omelets1 #aef4 ,orange jelly1 #abc4 ,oxyg51 #ab1 #ac1 #ad1 #ae1 #af1 #ag1 #ah1 #bi1 #dj1 #db1 #ei1 #fd4 ,oy/]s1 #ade4 ,broil$1 #adi4 ,bro?1 #aej4 ,*af+-di%1 #aea4 ,composition1 #ade4 ,cream$1 #adh4 ,fancy roa/1 #aej4 ,pan-broil$1 #aej4 ,raw1 #adg4 ,roa/$ 9 ! %ell1 #adg4 ,s]v+1 #bgg4 ,s\p1 #acd4 ,/ew1 #adh4 ,tea ,no4 #a1 #hb4 ,tea ,no4 #b1 #hb4 ,panada1 #gi1 #ada4 ,pancreatic juice1 #ea1 #fa1 #bij4 ,p>aff91 #bcj4 ,p>tridges1 #agf4 ,pa/euriz$ milk1 #bhh4 ,pea* foam1 #bjb4 ,peas1 #aij4 ,pea s\p1 #cjg4 ,peptog5ic milk p[d]1 #bhd4 ,peptoniz$ milk1 #bif4 ,pheasants1 #agh4 ,phosphat$ gelat9e1 #aba4 ,physical *anges1 #aj1 #aa1 #ab4 ,pigeons1 #ahj4 ,p9k blanc-mange1 #baj4 ,p9k sug>1 #bji4 ,poisons 9 milk 7bact]ial71 #bb1 #bhe1 #bhf4 ,porridge1 #ij1 #ia4 ,port]1 #aai4 ,potato & onion salad1 #caa4 ,potatoes1 #cb1 #cd1 #gj1 #afa4 ,bak$1 #afe4 ,boil$1 #afc4 ,composition1 #afa4 ,cream$1 #aff4 ,du*ess1 #aff4 ,ma%$1 #afd4 ,roa/$1 #afe4 ,potato s\p1 #acf4 ,pres]v$ milk1 #bhi4 ,prote91 #ag1 #ah1 #ai1 #bd1 #be1 #eb1 #ec1 #ef1 #eh1 #ei1 #fj1 #fb1 #fd1 #fh1 #ga4 ,pudd+s1 #aie4 ,bak$ cu/>ds1 #aif4 ,b>ley1 #bje4 ,*ocolate cream1 #bjj4 ,c(fee cream1 #aii4 ,corn-/>*1 #bjd4 ,cream-(-rice1 #bjf4 ,egg cream1 #aih4 ,fr5* cu/>d1 #aig4 ,fruit tapioca1 #bjg4 ,iri% moss blanc-mange1 #bji4 ,orange baskets1 #bjh4 ,orange lay]s1 #bjh4 ,orange omelet1 #afj4 ,pea* foam1 #bjb4 ,p9k blanc-mange1 #baj4 ,pr9cess1 #bjd4 ,r5net cu/>d1 #aig4 ,rice cream1 #bjb4 ,slip1 #aig4 ,s(t cu/>d1 #aie4 ,sn[ pudd+1 #bjc4 ,tapioca cream1 #bja4 ,tapioca jelly1 #bjg4 ,velvet cream1 #aii4 ,pun*eon jelly1 #abf4 ,racah\t des ,arabes1 #hh1 #hi4 ,re$-birds1 #agi4 ,r5net1 #aih4 ,re/orative jelly1 #abe4 ,rice1 #gf1 #gi1 #ha4 ,rice-wat]1 #ajb4 ,ridge's food1 #bia1 #big4 ,roly-poly pudd+1 #cab4 ,rules = ! fe$+ ( *ildr51 #bid4 ,salads1 #aj1 #ga1 #baa4 ,cel]y1 #baf4 ,*ick51 #bad4 ,lettuce1 #bac4 ,potato1 #bae4 ) olives1 #baf4 ,salad ,dress+1 #baa4 ,fr5*1 #bab4 ,mayonnaise1 #bab4 ,saliva1 #ej1 #bij1 #ea4 ,salt 7sodium *lorid71 #aa1 #ah1 #ff4 ,scot* bro?1 #hj4 ,scrap$ beef1 #agb4 ,s]v+1 #bfg4 ,%]bets1 #bag1 #bgg4 ,lemon1 #bbb4 ,orange1 #bbc4 ,%]ry & egg1 #ih4 ,sippets1 #acb4 ,snipe1 #agg4 ,soda-wat]1 #aja4 ,sodium *lorid1 #aa1 #ah4 ,s\ps1 #d1 #bg1 #acd4 ,apple1 #add4 ,beef-tapioca1 #adj4 ,b\illon1 #adc4 ,bread1 #cjd4 ,br[n$ f>9a1 #cab4 fl\r1 #cje4 ,*ick51 #ace4 ,*ick5 panada1 #ada4 ,*ick5-tapioca1 #aci4 ,consomm1 #adb4 ,cream-(-cel]y1 #acg4 ,cream-(-rice1 #ach4 ,giblet1 #cji4 ,l5til1 #cji4 ,mock-bisque1 #ace4 ,noodle1 #cje4 ,oy/]1 #acd4 ,pea1 #cjg4 ,potato1 #acf4 ,que5 ,victoria's favorite1 #aci4 ,spores1 #bc1 #bd1 #dh1 #ii4 ,squabs1 #agf4 ,/>*1 #ca1 #cc1 #cd1 #ce1 #fb1 #fc1 #fe1 #fh1 #ea1 #ah1 #eh1 #hc1 #he1 #abh1 #afa4 ,dige/ion (1 #ea1 #eb1 #hd1 #bij4 ,composition1 #cb1 #eh4 ,te/s =1 #cb4 ,/eak 7beef71 #bg1 #gj1 #aga4 ,a la ,matre d',htel1 #agc4 ,hamburg4 ,no4 #a 7scrap$ beef71 #agb4 #b1 #agc4 ,t5d]lo91 #agc4 ,/eam1 #ab1 #bj1 #bi4 ,/]ilization1 ( ,milk1 #dg1 #dh1 #ih1 #ii1 #ajj1 #bhg1 #bhd4 ( ,vessels = hold+ milk1 #bha4 ( ,wat]1 #ai1 #bc1 #bd4 ,/ews1 #ahe4 ,*ick51 #ahe4 ,beef1 #ahf4 ,mutton1 #ahg4 ,/rawb]ries1 #ajb1 #ajc1 #aje1 #aba1 #bbd4 ,sucrose1 #cf1 #eb4 ,sug>1 #ah1 #cb1 #ce1 #cf1 #cg1 #ch1 #fb1 #eh1 #fc1 #fe1 #fh1 #bhc4 ,sweep+ & du/+1 #cjc4 ,sweetbreads1 #ahh4 ,cream$1 #ahi4 ,fricasse$1 #ahi4 ,) peas1 #aij4 ,syrups1 ,apple1 #ajc4 ,apricot1 #ajc4 ,*ocolate1 #ajd4 ,c(fee1 #ajd4 ,currant1 #ajc4 ,orange1 #ajc4 ,pea*1 #ajc4 ,raspb]ry1 #ajc4 ,/rawb]ry1 #ajb4 ,vanilla1 #ajd4 ,tapioca1 #cd1 #gf1 #gi1 #ha1 #bja1 #bjg4 ,tea1 #bb1 #aaj1 #bfi4 ,composition1 #aaa4 ,k9ds1 #aab1 #aac4 ,s]v+ (1 #bge4 ,to prep>e1 #aac1 #aad4 ,value z food1 #aaj1 #bc4 ,t5d]lo9 7/eak71 #agc4 ,!rmomet]s 7ov571 #bci4 ,toa/1 #abh4 ,cream1 #acj4 ,cr\tons1 #acb4 ,fr5*1 #aca4 ,milk1 #acj4 ,sippets1 #acb4 ,v]micelli1 #acc4 ,wat] 7butt]$71 #abi4 ,toa/ & *eese1 #cjf4 ,tomatoes1 #ace4 ,vanilla syrup1 #ajd4 ,veal bro?1 #bhd4 ,v5ison1 #gj1 #ahj4 ,v5tilation1 #db4 ,volatile oils1 #bh4 ,wa%+ ( di%es1 #cjc4 ,wa/e1 #ai1 #fg4 ,wa/e-pails1 #e4 ,wat]1 #aa1 #ab1 #ag1 #ah1 #ai1 #bj1 #ba1 #bb1 #bc1 #ed1 #fe1 #bah4 ,wat]-ice1 #bag1 #bbd4 ,:eat-fl\r1 #bcb4 ,:ey1 #bie4 ,w9e1 #if4 ,) r5net1 #if4 ,:ite-sauce1 #acj4 ,w9e jelly4 ,no4 #a1 #abb4 ,w9e jelly4 ,no4 #b1 #abb4 ,w9e1 mull$1 #aah4 ,w9e :ey1 #if4 ,woodcock1 #agh4 ,wood5 w>e1 #cag4 ,yea/1 #bcb1 #bcc4 ,liquid1 #bcg4 ,zwieback1 #cjj4 ,,footnotes3 #a ,a notable exception is ! ,bo/on ,cook ,book4 #b ,al?\gh 9 "s hospitals x is n practicable = a nurse to d mu* cook+ = h] pati5ts1 %e has ! control & di/ribution ( ! food :i* is prep>$4 #c ,c>bonic acid is compos$ ( "o "p ( c>bon & two p>ts ( oxyg54 ,its symbol is ,,co#b4 ,"o volume ( hydrog5 unit$ ) "o volume ( *lor9 =ms hydro*loric acid1 ,h,cl4 ,common salt1 or sodium *lorid1 is compos$ ( "o "p sodium & "o "p *lor94 ,symbol1 ,na,cl4 #d ,oxyg5 is (t5 call$ ! support] ( combu/ion1 b x is no m s ?an ! c>bon & hydrog5 ( fuels1 s9ce !y are necess>y = a fire4 #e ,hydrog5 is #ad4dd times light] ?an air4 #f ,see ,eliot & ,/or]'s ,*emi/ry1 ! revis$ edition1 edit$ by ,ni*ols1 & ! ,elem5t>y ,text-book ( ,*emi/ry1 by ,mixt]4 #g ,mattieu ,williams1 9 ,*emi/ry ( ,cook]y4 #h ,! c>bonic acid brea!d 9 has unit$ ) ! lime1 ?us leav+ ! wat] )\t excess ( x4 #i ,z a g5]al ?+ wat] does n conta9 organisms t =m spores4 #aj ,atwat]4 #aa ,! decl9e 9 ! s>d9e trade dur+ ! la/ few ye>s is acc\nt$ = by ! fact t cotton-se$ oil has s l>gely replac$ olive-oil 9 ! pack+ ( ^! fi%4 ,p :o once reg>d$ !m z a great delicacy no long] f9d !m satisfy+4 #ab ,?is is n ! fir/ in/ance ( ! discov]y ( organisms 9 hail2 b ,dr4 ,abbott1 if n ! fir/1 is "o ( ! fir/ bact]iologi/s to demon/rate ! fact 9 ?is c\ntry4 #ac ,p>kes's ,practical ,hygi5e4 #ad ,= a detail$ description ( ?is me?od ( heat+ & v5tilation1 see ! report ( ! ,johns ,hopk9s ,hospital = ! ye> #ahia4 #ae ,v>iations 9 ! composition ( c['s milk 7#cjj analyses73 ,m9imum4 ,maximum4 ,album9oids or ,prote9 #b4jd #f4ah ,fat #a4hb #g4ji ,sug> #c4bj #e4fg ,salts 4#ej 4#hg --,k,,nig4 #af ,! foll[+ is ! police ord] = milk1 publi%$ 9 ,d>m/adt1 #ahgi3 7#a7 ,all milk mu/ h a specific gravity ( #a4jbi-a4jcc4 7#b7 ,:5 skimm$ x mu/ h a specific gravity ( #a4jcc4 7#c7 ,all milk ) a specific gravity "u #a4jbg is to be consid]$ z wat]$ & imm$iately confiscat$4 7#d7 ,all milk ) specific gravity ov] #a4jbg1 if aft] tw5ty-f\r h\rs /&+ & skimm+ ! specific gravity is "u #a4jcc1 mu/ also be confiscat$1 also all skimm$ milk ) a specific gravity "u #a4jcc4 7#e7 ,all milk mu/ be consid]$ skimm$ :i* has less ?an #b4h p] c5t4 ( fat4 #ag ,see article on ! ,fe$+ ( ,*ildr54 #ah ,spores may be fur!r describ$ z resi/ant =ms :i* "s organisms assume 9 times ( dang]1 or lack ( n\ri%m5t = ! purpose ( pres]v+ _! lives4 ,n all organisms =m spores4 #ai ,x is suppos$1 b ,i ?9k n yet demon/rat$1 t bact]ia are among ! trans=m+ ag5ts ( our food1 9 ! alim5t>y canal4 ,organisms 9 ! saliva h be5 isolat$ & f\nd to produce sub/ances :i* w p>tially dige/ />*4 #bj ,fl9t's ,physiology4 #ba ,x is possible t album5 & fibr9 are act$ ^u by "s ( ! juices secret$ 9 ! m\?4 #bb ,! body loses ea* day1 9 ! p]=mance ( its ord9>y & usual functions1 ab\t n9e p\nds ( matt] 7,m>t972 !re=e1 t am\nt ( income ( food1 wat]1 & air w be ne$$ 9 e tw5ty-f\r h\rs4 #bc ,pr(4 ,atwat]1 9 ,! ,c5tury ,magaz9e1 #ahhg-hh4 #bd ,hemoglob91 ! r$ color+ matt] ( ! blood1 conta9s album54 #be ,prote9 may be conv]t$ into fat2 b al?\gh ?is w happ51 x w n d to dep5d ^u x = ! supply 9 ! nutrition ( ! body2 = ei!r x _c be =m$ 9 suffici5t quantity1 or ! excess ( nitrog5 acts z a poison4 ,! body suff]s unless a due am\nt ( fat z su* be tak54 7,m>t947 #bf ,by regulat+ ! am\nt ( fat tak5 ea* day ) food1 s t a little less ?an is ne$$ is consum$1 "o may r$uce ! am\nt ( fat ( ! body & become ?91 or r$uce an excess ( fat )\t injury to heal?4 ,! process mu/ be gradual1 & cont9u$ = a numb] ( mon?s4 ,bism>ck1 by ! advice ( 8 physician1 r$uc$ himself 9 ?is way )\t loss ( en]gy or any ill feel+4 #bg ,fl9t's ,physiology4 #bh ,p>kes4 #bi ,m>t94 #cj ,m>t94 #ca ,composition ( oatmeal3 ,nitrog5\s matt] #ab4f ,c>bohydrates1 />*1 etc4 #fc4h ,fatty matt] #e4f ,m9]al matt] #c4j ,wat] #ae4j ------- ,total #ajj4jj ,,le!rby4 ,f ,pr(4 ,mott's ,*>t ( ! ,composition1 ,dige/ibility1 & ,nutritive ,value ( ,food4 #cb ,= a fur!r acc\nt ( micro-organisms 9 milk1 see ! *apt] on ,milk4 #cc ,george ,k5nan1 9 8 acc\nts ( 8 p]il\s j\rney+s ?r\gh ,sib]ia1 be>s ample te/imony to ! com=t+ effects ( hot tea4 ,(t5 :5 he & 8 companion 7 *ill$ ?r\gh1 & almo/ dead ) cold & fatigue1 aft] _m h\rs' travel ov] ! froz5 sn[s1 !y 7 reviv$ by draughts ( hot tea provid$ at ! /ations4 #cd ,! a% ( tea conta9s pota%1 soda1 magnesia1 phosphoric acid1 *lor91 c>bonic acid1 iron1 silica1 & traces ( manganese4 #ce ,wat] #gd4jj ,egg ,:ole ,nitrog5\s matt] #ad4jj ,fat #aj4ej ,inorganic matt] #a4ej ,,pavy4 #cf ,ano!r analysis is t ( ,pay51 ! di/+ui%$ ,fr5* *emi/4 ,wat] #gd4d ,/>*1 sug>1 pectose #ba4b ,nitrog5\s matt] #a4g ,fat 4#a ,cellulose & epid]mis #a4e ,inorganic matt] #a4a ------- ,total #ajj4jj ,pohl f\nd ! proportion ( />*1 judg+ by specific gravity 9 diff]5t v>ieties1 to be z foll[s3 #af4ch1 #ag4aa1 #ah4dc1 #ah4ie1 #bj4de1 #ba4cb1 #bd4ad4 ,,dr4 ,,smi?',s ,food4 #cg ,mattieu ,williams4 #ch ,f actual exp]im5t4 #ci ,f ,mrs4 ,l9coln's ,bo/on ,cook ,book4 #dj ,p9k sug> may be made by putt+ a few drops ( c>m9e into a cup ( p[d]$ sug>1 & sift+ x sev]al times until ! c>m9e is entirely di/ribut$ ?r\gh x4 #da ,mrs4 ,ri*>ds4 #db ,a portion ( ! />* & sug> is consum$ to fe$ ! gr[+ yea/4 ,x has be5 e/imat$ t ab\t #a_/g ( a b>rel ( fl\r is lo/ 9 rais+ bread--t is1 t am\nt is consum$ by ! yea/ us$4 #dc ,ov5 !rmomet]s may be obta9$ ( ,joseph ,davis ,co41 ,fitzroy ,works1 ,london1 ,s4 ,e41 ,engl&4 #djj ,fahr4 is a good temp]ature = ! fir/ fifte5 m9utes4 ,"s writ]s give #chj1 b ! high] temp]ature is bett]1 provid$ x c be gradually decreas$2 x %\ld n fall bel[ #bej until ! loaf is done4 #dd ,!re is1 ( c\rse1 an exception 9 ! case ( ! use ( milk = "y *ildr51 x be+ a p]fect food = !m dur+ ! fir/ ye> or ye> & a half ( life4 #de ,9 ,engl& x is ! cu/om to s]ve eggs 9 ! %ell1 & x is consid]$ bad =m to op5 !m1 b 9 ,am]ica ! latt] way is g5]al2 = an invalid !re is no "q b t x is ! mo/ conv5i5t way to d4 #df ,! spatt]s %\ld be soak$ 9 boil+ wat] = a few m9utes1 & !n 9 cold wat]1 to prev5t ! /ick+ ( ! butt]4 #dg ,x %\ld n be inf]r$ f ?is t "m's milk is ! be/ "u all circum/ances4 ,x n infrequ5tly happ5s t a "m1 disreg>d+ all indications to ! contr>y1 w cont9ue to nurse h] baby aft] x has become disa/r\s bo? to h]self & ! infant to d s4 ,if a baby rema9s puny1 & ! "m is exhau/$ & languid )\t any kn[n cause1 x is ! "p ( wisdom to call 9 ! aid ( a physician1 & h ! milk analyz$4 ,good & c>eful fe$+ is inf9itely bett] ?an nurs+ a baby ^u impov]i%$ milk1 ev5 if ! quantity seems suffici5t4 ,a "m1 9 nurs+ h] *ild1 %\ld d s at /at$ regul> int]vals4 ,if x is injuri\s = a gr[n p]son to eat at odd times all day long1 x is f> m injuri\s = an infant4 ,x w n hurt a *ild to be occasionally hungry1 or ev5 to cry1 :]eas x w hurt x s]i\sly & p]haps induce life-long dyspepsia if food is introduc$ into ! /oma* :ile !re yet rema9s 9 x t previ\sly tak5 9 an undige/$1 or p>tly dige/$1 condition4 ,! cry :i* a "y "m ?9ks indicates hung]1 & hopes to allay by fe$+1 is (t5 only a dyspeptic pa91 :i* is increas$ by ! v means %e takes to less5 x4 #dh ,! milk ( goats & asses is said to be m easily dige/$ ?an c['s milk1 b is procurable only 9 exceptional cases4 #di ,f ,uffelmann's ,hygi5e ( ! ,*ild4 #ej ,see *apt] on ,milk4 #ea ,vessels = hold+ milk may be made /]ile by boil+ !m 9 wat] = fifte5 m9utes4 ,glass is be/4 #eb ,a l[ temp]ature ret>ds ! gr[? ( micro-organisms4 #ec ,te/ = reaction1 fat1 & specific gravity4 ,see article on ,milk4 #ed ,! foll[+ m9]al sub/ances occur 9 bo? c['s & woman's milk3 potassa1 soda1 lime1 magnesia1 iron1 phosphoric acid1 sulphuric acid1 & *lor94 #ee ,x is wor?y ( notice1 9 ?is connection1 t *ildr5 h be5 kn[n to be made ill by dr9k+ wat] :i* has /ood = a l5g? ( "t--su* wat] conta9+ great numb]s ( bact]ia1 b none ( ! s-call$ disease-produc+ organisms4 ,! same wat]1 :5 boil$1 produc$ no ill effects4 #ef ,/at$ by ,s$gwick4 #eg ,wel%4 #eh ,s9ce writ+ ! above ,i h le>n$ t ,pr(4 ,vaughan has isolat$ a poison\s matt]--! product ( ! gr[? ( c]ta9 organisms :i* multiply readily 9 milk--:i* caus$ active vomit+1 purg+1 collapse1 & dea? :5 inject$ into ! l[] animals4 #ei ,9 ,engl& & ,am]ica _m cases ( sc>lat9a1 typhoid fev]1 & diph!ria h be5 trac$ to ! milk supply4 ,b !re is no satisfactory evid5ce t ^? diseases 7 transmitt$ f ! c[2 m probably ! milk1 :i* is an especially good nutritive m$ium = bact]ia1 became infect$ aft] leav+ ! c[4 ,9 ,octob]1 #ahia1 an epidemic ( diph!ria prevail$ 9 ,melrose1 ,mass4 ,?irty-?ree cases 7 report$4 ,on inve/igation x 0 f\nd t e case c\ld be trac$ to ! milk supply4 ,! f>m f :i* x came 0 situat$ 9 an adjo9+ t[n1 & ! family ( ! deal] _h be5 afflict$ ) diph!ria1 two ( ! *ildr5 hav+ di$4 ,! use ( ! milk 01 ( c\rse1 promptly /opp$4 #fj ,a simple & inexp5sive app>atus = /]iliz+ milk consi/s ( a cov]$ t9 kettle t5 in*es 9 height by eight in*es 9 diamet]1 a wire basket1 :i* fits easily into ! kettle1 suppli$ ) supports or legs project+ "o & a half in*es f ! bottom1 "o doz5 eight-ounce nurs+-bottles1 & a bundle ( fre% cotton wadd+4 ,! :ole app>atus1 co/+ ab\t #a4be1 is kept 9 mo/ drug /ores4 ,milk = tw5ty-f\r h\rs' use is prop]ly sweet5$ & dilut$ ) wat] 9 a clean pit*]1 & z mu* ( ?is z ! *ild w take at "o fe$+ is p\r$ into ea* bottle1 & ! bottle /opp$ ) cotton wadd+1 :i* %\ld fit only mod]ately tight 9 ! neck ( ! bottle4 ,! kettle is fill$ to ! dep? ( "o half to "o in* ) wat]1 ! basket conta9+ ! bottles plac$ 9 x1 ! kettle cov]$ & plac$ ov] a fire until ! /eam comes out f ! sides ( ! top = half an h\r1 :5 ! basket conta9+ ! bottles %\ld be remov$ & put 9 a cool place4 ,:5 ! milk is to be us$1 x %\ld be heat$ by plac+ a bottle 9 w>m wat] = a few m9utes4 ,! cotton is !n remov$1 & a /]iliz$ nipple atta*$4 ,aft] ! fe$+ ! bottle is cleans$ & kept 9 an inv]t$ position until us$ aga94 ,! above directions are ^? ( ,dr4 ,book]1 speciali/ ( *ildr5's diseases1 ,johns ,hopk9s ,hospital4 #fa ,9 ! ,walk]-,gordon ,milk ,laboratory1 9 ,bo/on1 milk is /]iliz$ at #age to #ahj ,fahr4 = fifte5 m9utes1 & x is claim$ t ?is temp]ature gives ! be/ results = milk to be us$ )9 tw5ty-f\r h\rs4 ,if ! milk has to be kept a long] "t1 a high] temp]ature is necess>y1 z only ! bact]ia & n ! spores are de/roy$ by #age ,fahr4 ,ma*9es are 9 use 9 ,france :i* w heat great quantities ( milk to ab\t #aee ,fahr4 & !n rapidly cool x4 ,n all1 b ne>ly all1 =ms ( bact]ia likely to be f\nd 9 milk are de/roy$ at ! temp]ature ( #aee1 & ! good flavor ( ! milk is n injur$4 ,su* milk is kn[n z ,pa/euriz$ milk4 #fb ,see ! works ( ,drs4 ,l\is ,/>r1 ,uffelmann1 & ,jacobi4 #fc ,! am\nt ( cond5sation 9 pres]v$ milk may be easily asc]ta9$ by not+ ! am\nt ( wat] :i* x is necess>y to add 9 ord] to make its specific gravity equal to t ( ord9>y milk4 #fd ,to prep>e :ey3 #a p9t ( milk mix$ ) #a teaspoon ( liquid r5net4 ,set 9 a w>m place until ! curd is =m$2 !n break ! curd & put x into a clo? or a wire /ra9] to dra94 #fe ,to make b>ley jelly3 ,boil two tablespoons ( pe>l b>ley 9 a p9t ( wat] = two h\rs4 ,/ra94 ,x w =m a t5d] jelly4 #ff ,! cond5s$ cream ( ! ,highl& ,co4 may be us$ :5 o!r cream _c be obta9$4 #fg ,malt$ milk1 ,ne/l's food1 ,ridge's food1 ,imp]ial ,granum1 or b>ley-fl\r1 may be us$ z att5uants4 #fh ,en\gh = ! :ole day may be made by multiply+ ! rule by eight1 divid+ ! quantity into eight bottles1 & /]iliz+ all at once4 ,keep 9 a cool place until ne$$4 #fi ,milk-sug> may be obta9$ )\t difficulty1 & always1 at a ph>macy4 ,x is bett] = infants ?an cane-sug>1 because x is a little easi] ( dige/ion4 #gj ,wat] #ib4fj ,fat #a4jj ,case9 4#hd ,sug> #e4dj ,a% 4#af ,,dr4 ,,meigs4 #ga ,al?\gh ,mell9's food is made f gra91 ! />* 9 x has be5 *ang$ 9 ! process ( manufacture into easily assimilat$ dextr9e & sug>4 #gb ,! ord9>y p[d]$ cocoa1 :i* has be5 depriv$ ( oil4 ,dut* br&s are good4 #gc ,zwieback is a slightly sweet5$ & dri$ bread1 :i* may be b\ght at any groc]'s4 ,x is l dri$ rusk4 #gd ,bacon is v easy ( dige/ion1 & is a valuable =m ( fat = *ildr5 f\r or five ye>s old4 ,giv5 ) bread or potatoes1 x w (t5 be eat5 :5 butt] is refus$4 ,,transcrib]',s ,,note ,obvi\s typographical errors & punctuation errors h be5 correct$ aft] c>eful comp>ison ) o!r occurr5ces )9 ! text & consultation ( ext]nal s\rces4 ,except = ^? *anges not$ bel[1 all misspell+s 9 ! text1 & inconsi/5t or ar*aic usage1 h be5 reta9$4 ,= example1 milk-supply1 milk supply2 beef-tea1 beef tea2 ov] night1 ov]night2 to-day2 oxid2 inclos+2 peptoniz+4 ,table ( ,cont5ts3 ,pg vi1 ins]t miss+ entry3 ',,eggs #aec'4 ,ma9 text3 ,pg #aeb1 ',laws & ,gilb]t' replac$ by ',lawes & ,gilb]t'4 ,pg #bfd1 ',potato4 ,/ew$ ,mu%rooms4' replac$ by ',potatoes4 ,/ew$ ,mu%rooms4'4 ,index3 ,=mat ( ! entry = ',apples' *ang$ to make its subhead+s consi/5t ) all o!r subhead+s4