file which includes the original illustrations4 ,see #fadea-;h4htm or #fadea-;h4zip3 7https3_/_/www4gutenberg4org_/cache_/epu b_/#fadea_/pg#fadea-;images4html7 or 7https3_/_/www4gutenberg4org_/files_/#fa dea_/fadea-;h4zip7 ,images of the original pages are available through ,internet ,archive4 ,see https3_/_/archive4org_/details_/friendin kitcheno#ja;colc ,transcriber's note3 ,text enclosed by underscores is in italics 7italics74 ,a row of three small leaves has been used to separate some sections4 ,these are indicted by ,leaf4 ,illustration3 ,,the ,,author ,a ,,friend ,,in ,,the ,,kitchen ,or ,what to ,cook and ,how to ,cook ,it ,containing ,about #djj ,choice ,recipes ,carefully ,tested ,together with ,plain ,directions on ,healthful ,cookery2 ,how to ,can ,fruit2 ,a ,week's ,menu2 ,proper ,food ,combinations2 ,rules for ,dyspeptics2 ,food for ,infants2 ,simple ,dishes for the ,sick2 ,wholesome ,drinks2 ,useful ,tables on ,nutritive ,values of ,foods2 ,time ,required to ,digest ,foods2 ,weights and ,measures for the ,kitchen2 etc4 by ,,mrs4 ,,anna ,l4 ,,colcord ,sixteenth ,edition1 #afjth ,thousand 8,there is religion in a good loaf of bread40 8,bad ,cooking diminishes happiness and shortens life40 ,review and ,herald ,publishing ,association ,takoma ,park ,station1 ,washington1 ,d4 ,c4 ,copyrighted #ahii1 #aijh by the ,author4 ,all rights reserved4 ,,index ,,to ,,departments ,,page ,,importance ,,of ,,good ,,cooking #d ,,soups #g ,,cereals #ac ,,toasts #ah ,,breads #ba ,,fruits #ce ,,vegetables #dg ,,salads ,,and ,,salad ,,dressings #eh ,,substitutes ,,for ,,meats #fj ,,eggs #ff ,,omelets #fh ,,puddings #fi ,,custards ,,and ,,creams #ge ,,sauces #gg ,,pies #hj ,,cakes #hf ,,wholesome ,,drinks #ia ,,specially ,,prepared ,,health ,,foods #id ,,simple ,,dishes ,,for ,,the ,,sick #ih ,,food ,,for ,,infants #aja ,,miscellaneous #ajb ,a ,,week',s ,,menu #aje ,,sabbath ,,dinners #ajf ,,food ,,combinations #ajg ,,time ,,required ,,to ,,digest ,,various ,,foods #ajg ,,nutritive ,,value ,,of ,,foods #ajh ,,how ,,to ,,become ,a ,,vegetarian #aji ,,rules ,,for ,,dyspeptics #aaj ,,the ,,pulse ,,in ,,health #aaa ,,weights ,,and ,,measures ,,for ,,the ,,kitchen #aaa ,,household ,,hints #aaa ,,the ,,art ,,of ,,arts ,some maids are gifted with the art ,of painting like the masters2 ,to dullest canvas they impart ,the freshness of the pastures4 ,while others1 with their ready pen1 ,find hours of busy pleasure ,in polished prose1 or then1 again1 ,in light poetic measure4 ,another1 like a woodland bird1 ,may set the sad world ringing ,with carols sweet as ever heard2 ,here is the art of singing4 ,but there's a maid and there's an art ,to which the world is looking1-- ,the nearest art unto the heart1-- ,the good old art of cooking4 --,selected4 ,,practical ',,ologies ,,daughter4--8,yes1 ,i've graduated1 but now ,i must inform myself in psychology1 philology1 bibli--8 ,,practical ,,mother4--8,stop right where you are3 ,i have arranged for you a thorough course in #8roastology1' #8boilology1' #8stitchology1' #8darnology1' #8patchology1' and general domestic #8hustleology4' ,now get on your working clothes40--,detroit ,free ,press4 ,a little girl who1 when having her ,scripture lesson1 was asked by her sister ,ruth1 8,why did ,god make ,eve80 replied1 8,to cook for ,adam1 o#8 course40--,christian ,world4 ,there are some tombstones upon which the inscription might very properly be written1 8,he died a victim to poor cooking40 ,preface ,the object of this work is to furnish in an inexpensive and convenient form1 plain directions on healthful cookery4 ,special attention has been given to the idea of presenting such recipes as will tend to make the living of the family what it should be1--simple1 economical1 wholesome1 nutritious1 palatable1 and varied4 ,the housewife is often perplexed to know just what to cook2 but if she has at hand something which will suggest to her what she desires but can not think of1 she has that which is indeed a friend4 ,the author has tried to make the work sufficiently comprehensive to answer the demands of an ordinary household4 ,the recipes for the preparation of grains1 fruits1 nuts1 and vegetables occupy a large portion of the work4 ,cream is mentioned in a number of the recipes1 but while its use is to be preferred instead of butter1 especially if sterilized1 substitutes have generally been suggested where it is not at hand or available4 ,pains have been taken to make the recipes plain and explicit1 and yet as brief as possible consistent with these ends4 ,the amount of the various ingredients required has generally been indicated by measure1 rather than by weight1 as this is usually more convenient and time-saving4 ,it is hoped that this little work will be found to be a real friend in the kitchen4 ,that it may be such1 and that it may prove a blessing to thousands in many lands1 is the sincere wish of-- ,,the ,,author4 ,a ,,friend ,,in ,,the ,,kitchen ,or ,what to ,cook and ,how to ,cook ,it ,,importance ,,of ,,good ,,cooking ,healthful cookery is not receiving the attention which its importance demands4 ,although we are living at a time when eating and drinking are carried to excess1 and when elaborate bills of fare are frequently placed before us1 yet plain1 simple1 and healthful cookery occupies but a comparatively small place in the culinary world to-day4 ,good food is of primary importance4 ,we live upon what we eat4 ,it is not sufficient1 however1 merely to select good food4 ,to be well digested and thoroughly assimilated the food must be properly prepared4 ,the best food may be spoiled in cooking4 ,the kind of food upon which we live1 and the manner in which it is prepared1 determines largely our physical well-being1 and consequently much of our happiness or misery in this life4 8,for love1 nor honor1 wealth1 nor power1 ,can give the heart a cheerful hour ,when health is lost4 ,be timely wise2 ,with health all taste of pleasure flies40 ,moreover1 the mind is affected by the condition of the body1 and the morals by the state of the mind4 ,as1 therefore1 cooking determines to a large degree the condition of the body1 it must also affect to a considerable extent our moral and spiritual welfare4 ,it is not too much to say1 therefore1 that there is religion in good cooking4 ,it has been truly said that 8the cook fills an important place in the household4 ,she is preparing food to be taken into the stomach1 to form brain1 bone1 and muscle4 ,the health of all the members of the family depends largely upon her skill and intelligence40 ,as the lives of those on a steamship are in the hands of the helmsman1 so the lives and the health of the members of the family are1 to a great degree1 in the hands of the one who prepares their meals4 ,thousands are dying annually as the result of poor cooking4 ,food poorly prepared is not nutritious1 and can not1 therefore1 make good blood4 ,some may say they have no natural ability to cook2 but any one having ordinary intelligence1 with a little effort1 care1 and proper directions1 can learn to cook well4 ,and surely the health of the family ought to be of sufficient importance to inspire every mother with ambition to learn how to cook4 ,mothers should also teach their daughters the mysteries of good cooking4 ,they should show them that this is an essential part of their education1--more essential than the study of music1 fancy work1 the dead languages1 or the sciences4 ,the knowledge of these latter without the knowledge of how to care for the body and provide it with suitable nourishment1 is of little worth4 ,meredith hit upon a great truth when he said3-- 8,we may live without music1 poetry1 and art2 ,we may live without conscience1 and live without heart1 ,we may live without friends2 we may live without books2 ,but civilized man can not live without cooks40 ,no young woman should contemplate marriage until she has first acquired a practical knowledge of simple cookery1 for this is essential1 whether she expects to do the cooking herself1 or supervise the maid4 ,although bread is the staff of life1 it is a sad fact that a large proportion of the daughters of the present generation do not know how to make a good loaf of bread4 ,they have not been instructed in the useful art of cookery1 so that when they have families of their own they can provide for their tables a well-cooked dinner1 prepared with nicety1 so that they would not blush to place it before their most esteemed friends4 ,there has never been an age so noted for dyspeptics as the present1 and there was perhaps never before a time when there was a greater scarcity of good cooks4 8,though we boast of modern progress as aloft we proudly soar ,above untutored cannibals whose habits we deplore1 ,yet in our daily papers any day you chance to look ,you may find this advertisement3 #8,wanted--,a ,girl to ,cook4'0 ,good cooking does not consist in the preparation of highly seasoned foods to pamper a perverted appetite1 but in cooking with simplicity1 variety1 and skill natural foods in a palatable and wholesome manner4 ,to assist in this direction is the object of this little work4 ,but no workman can work without materials and tools4 ,the necessary materials for cooking are indicated in the recipes given in this book4 ,illustrations of many of the most necessary and useful cooking utensils will be found scattered throughout the work4 ,a very convenient and easily constructed wall rack1 which may be placed over the kitchen work table1 is shown in the following cut3 ,illustration3 ,a rack of kitchen implements ,,soups ,o hour of all hours1 the most pleasant on earth1 ,happy hour of our dinners6--,meredith4 ,soup rejoices the stomach1 and disposes it to receive and digest other food4--,brillat ,savarin4 ,it is important that we relish the food we eat4--,christian ,temperance4 ,leaf ,soup is easily prepared1 economical1 and when made from healthful materials1 is a very wholesome article of diet4 ,it adds much to the elegance and relish of a dinner1 and1 if taken in small quantities1 is a good means of preparing the whole system to assimilate a hearty meal4 ,soups afford an excellent opportunity for using left-over foods which might otherwise be wasted4 ,a combination of vegetables left over from the previous day1 such as a cupful of mashed potatoes1 some stewed peas1 beans1 or lentils1 a few spoonfuls of boiled rice1 stewed tomatoes1 or other bits of vegetables or grains1 if in good order1 make a very palatable and nourishing soup4 ,the vegetables should be put all together in a saucepan with enough water to cover them1 let simmer for an hour or two1 then rubbed through a colander1 and returned to the saucepan with sufficient water added to make the soup of proper consistency1 reheated1 seasoned1 and served4 ,for seasoning soup1 a few spoonfuls of cream1 or a little butter or nut butter may be used1 though1 if properly made1 it is quite relishable without4 ,we wish all our readers success with the following simple but delicious kinds4 ,leaf ,,bean ,,soup ,for two quarts of soup soak one pint of beans overnight4 ,in the morning drain1 and put to cook in cold water1 adding one-third cup of well-washed rice if desired2 boil slowly for about two hours4 ,when done1 rub through a colander1 thin with boiling water1 and season with a little butter and salt4 ,,potato ,,soup ,pare and slice three medium-sized potatoes1 and put to cook with a tablespoonful of chopped onion1 or stalk of celery chopped fine1 in sufficient water to cover4 ,if celery is not at hand1 one-half teaspoonful of celery salt may be used instead4 ,melt two tablespoonfuls of butter in a saucepan over the fire1 then add two tablespoonfuls of flour1 stir well1 and cook one minute2 then add gradually one quart of milk1 stirring constantly until thickened4 ,simmer for ten minutes4 ,as soon as the potatoes are done1 and the water nearly absorbed1 rub1 without draining1 through a colander1 and add them to the hot1 thickened milk4 ,season with salt1 and serve4 ,,green ,,pea ,,soup ,add to a quart of green peas a teaspoonful of sugar and enough water to cover2 cook gently until tender1 and the water quite absorbed4 ,then rub through a colander1 add a quart of milk1 salt to taste1 and return to the fire4 ,heat to boiling1 then add a spoonful of flour1 mixed smooth with a little butter1 then to a thin paste with a little of the soup4 ,simmer for a few minutes1 and serve with croutons4 ,if desired1 a little onion or celery may be added for seasoning during the last few minutes of cooking1 and then be removed4 ,,split ,,pea ,,soup ,wash one cupful of dried1 split peas1 and soak for several hours1 or overnight1 in cold water4 ,then put to cook in three pints of cold water1 and boil slowly until thoroughly dissolved1 adding more water occasionally to keep the quantity good4 ,stir up frequently from the bottom of the kettle4 ,rub through a colander2 add water or rich milk to make the proper consistency1 and return to the fire4 ,brown slightly one tablespoonful of flour in a tablespoonful of butter or cooking oil1 then thin it with a few spoonfuls of the hot soup2 stir this into the boiling soup1 with salt to taste2 simmer for ten minutes1 and serve4 ,an onion chopped fine and browned with the flour may be used for seasoning2 also a cupful of tomatoes may be cooked with the peas before straining1 if desired4 ,,split ,,pea ,,and ,,vermicelli ,,soup ,make the soup as above4 ,cook one-half cup of vermicelli in a cupful of boiling water for ten minutes and add to the soup4 ,,tomato ,,soup ,put a quart can of tomatoes in a porcelain stewpan1 add a pint of water1 and stew until well done4 ,brown lightly in a frying-pan a tablespoonful of finely chopped onion in a tablespoonful of butter or cooking oil2 then mix in a tablespoonful of flour or cornstarch2 thin this with a little of the soup1 and then stir it into the soup4 ,simmer for ten minutes1 run through a colander1 reheat1 add salt to taste1 and serve hot with croutons4 ,,cream ,,of ,,tomato ,,soup ,take two cupfuls of canned or fresh tomatoes1 add a cupful of water1 one teaspoonful of minced onion1 and1 if desired1 a little chopped celery2 stew till tender1 then rub through a colander4 ,heat one quart of milk to boiling4 ,have mixed smooth one tablespoonful of butter and one level tablespoonful of flour1 then thin with a little of the hot milk4 ,stir this into the milk as soon as it starts to boil1 and cook for several minutes1 adding salt to taste4 ,then add the tomatoes4 ,do not cook or let stand after the tomatoes are added1 but serve at once4 ,,lentil ,,soup ,cook one cupful of lentils1 previously soaked an hour or two in about a quart of water1 until tender4 ,rub through a colander2 return to the fire1 adding enough boiling water to make a quart in all1 a small onion cut in slices1 and salt to taste4 ,when heated to boiling1 thicken to the consistency of cream with browned flour4 ,season with a little butter or a few spoonfuls of sweet cream4 ,if butter is used it should be mixed or braided with the flour1 then thinned with enough of the soup so that it can be easily poured in4 ,simmer for ten minutes after adding the flour4 ,remove the onion before serving4 ,the ,german or dark lentils are usually cheaper than the ,egyptian or red lentils4 ,,lentil ,,and ,,tomato ,,soup ,soak one cupful of lentils in cold water for a few hours1 then cook in a quart of water until tender1 with one small onion1 three or four fresh tomatoes1 or two cupfuls of stewed ones1 and a tablespoonful of nut butter1 if desired4 ,rub through a colander1 add hot water to make three pints in all1 reheat to boiling1 and slightly thicken with a spoonful of browned flour mixed with a little cold water4 ,season with a small lump of butter or a few spoonfuls of cream4 ,,tomato ,,and ,,macaroni ,,soup ,drop a cupful of macaroni broken into small pieces into three or four cupfuls of boiling1 slightly salted1 water2 boil from thirty to sixty minutes1 or until tender1 the length of time required depending upon whether the macaroni is fresh or stale4 ,have stewing one quart of fresh or canned tomatoes1 and when done1 rub through a colander2 drain the macaroni1 and add it to the tomatoes1 with hot water to make about three pints in all4 ,reheat1 season with salt and a little butter1 and1 after removing from the fire1 add a few spoonfuls of sweet cream if convenient4 ,serve as soon as the cream is added4 ,,rice ,,soup ,wash one-third cup of rice and put to cook in about three cupfuls of water1 adding a little salt2 cook until tender4 ,then add one quart of milk1 and salt to taste2 reheat to boiling4 ,have ready a tablespoonful of butter mixed smooth with a tablespoonful of flour1 then made thin with a little of the hot milk2 pour this into the soup and simmer for ten minutes4 ,celery may be added for flavoring if desired4 ,also1 if desired richer1 a beaten yolk of egg1 first mixed with a few spoonfuls of the hot soup to prevent coagulating1 may be added to the soup a few minutes before serving4 ,,sago ,,pea ,,soup ,wash1 soak1 and cook one cupful of split peas in plenty of water until tender2 rub through a colander1 return to the fire1 adding enough hot water to make three pints in all1 and a few slices of onion4 ,wash three tablespoonfuls of sago in warm water1 and stir gradually into the soup2 simmer for a half-hour1 or until well dissolved4 ,remove the onion1 and season with salt4 ,add a few spoonfuls of thin cream or rich milk to the beaten yolk of an egg1 and stir into the soup a few minutes before serving4 ,,sago ,,fruit ,,soup 7,,summer7 ,soak one-half cup of sago for an hour in a cup of cold water2 then add a quart of hot water1 and simmer until transparent4 ,in the meantime cook together one cup of prunes and one-half cup of raisins in a small quantity of water4 ,when the sago is transparent1 add the fruit1 together with one-half cup of currant1 plum1 or some other tart fruit juice1 and one-half cup of sugar4 ,this will make three pints of soup4 ,serve hot with croutons4 ,instead of the above1 rice with dried apricots1 and prune or currant juice may be used4 ,,vegetable ,,soup 7,,summer7 ,take a cupful each of chopped turnips1 carrots1 cauliflower or cabbage1 several young onions cut fine1 one cupful of green peas1 one tablespoonful parsley or bay leaves for flavoring1 and stew together in a stewpan with water to cover for six or eight minutes2 then drain1 cover with fresh boiling water1 and stew slowly until tender1 and the water nearly absorbed4 ,strain through a colander4 ,add enough hot rich milk or cream to make quite thin1 salt to taste1 reheat1 and serve4 ,,vegetable ,,soup 7,,winter7 ,put two tablespoonfuls of butter into a stewpan or soup kettle1 add one onion chopped fine1 and brown nicely2 stir frequently to prevent burning4 ,to this add a tablespoonful of flour1 mix thoroughly1 then pour in slowly a pint of hot water1 stirring to keep smooth4 ,add to this one-half cupful each of chopped carrots1 turnips1 and celery1 one cupful of tomatoes1 a teaspoonful of salt1 a tablespoonful of chopped or powdered parsley1 bay leaves or thyme1 and a slice of bread toasted very brown4 ,boil two potatoes for ten minutes1 drain1 and add them to the soup4 ,simmer all till well done1 run through a colander1 add hot water to make of proper consistency1 a little more salt if desired1 and serve hot4 ,,vegetable ,,soup ,,stock ,put into a kettle one quart of tomatoes1 three pints of water1 and place over the fire2 add one onion1 one or two pared potatoes1 and one carrot1 all finely chopped1 one teaspoonful of celery salt1 two bay leaves1 and cook slowly for one hour4 ,run through a colander1 and add salt to taste4 ,add to this cooked macaroni1 spaghetti1 vermicelli1 corn1 or rice4 ,,barley ,,soup ,cook a cupful of pearl barley in three pints of water for several hours1 adding water as needed to keep the quantity good4 ,when done1 add salt and a little cream1 or the beaten yolk of an egg4 ,,noodle ,,soup ,beat the yolks of two eggs thoroughly1 then add one cup of sifted flour1 and knead well for five or ten minutes2 divide into four parts1 roll each part nearly as thin as a knife blade1 and place on a clean cloth near the fire to dry4 ,when dried sufficiently so that they will not stick together when rolled up1 or be so dry as to be brittle1 roll each piece up into a roll1 and with a sharp knife cut or shave crosswise into very narrow slices1 about one-twelfth of an inch in width4 ,shake out well1 and let dry thoroughly4 ,then drop into hot salted water1 and boil twenty minutes2 drain off the water well1 add a quart of milk1 salt to taste1 reheat1 and serve4 ,noodles may be added to other soups instead of macaroni4 ,,asparagus ,,soup ,take two bundles of fresh1 tender asparagus1 wash1 cut into short lengths1 and put to cook in a quart of hot water4 ,let cook slowly till tender1 and the water reduced one-half2 rub through a colander1 add three cups of milk1 a spoonful or two of cream1 and salt to taste4 ,let heat to boiling1 and serve with croutons4 ,a half cup of well-cooked rice may be stirred into the soup before serving if desired4 ,,foundation ,,for ,,cream ,,of ,,vegetable ,,soups ,rub one tablespoonful each of butter and flour to a cream1 then slowly pour into it one quart of boiling milk1 stirring well4 ,allow to thicken1 add salt to taste1 and the seasoning and ingredients1 as canned corn1 peas1 celery1 asparagus1 salsify1 etc41 desired for the soup4 ,to make the soup richer1 a beaten egg1 or a few spoonfuls of cream may be put into the tureen before turning in the soup4 ,,croutons ,,for ,,soup ,cut bread into small cubes from one-half inch to an inch square1 and brown in a moderate oven4 ,a spoonful or two of the croutons may be placed in each plate1 and the hot soup turned over them1 or placed in a dish on the table for use as desired4 ,,browned ,,flour ,,for ,,soups ,spread a small quantity of flour on shallow tins1 and brown lightly in a moderately hot oven2 stir often enough to prevent any part from scorching4 ,a quantity may be prepared and put away in covered jars for use4 ,,seasoning ,,for ,,soups ,ground nuts with herbs1 dried and powdered nicely1 flavor and enrich vegetable soups1 gravies1 and sauces4 ,,herbs ,,for ,,soups ,herbs1 such as bay leaves1 parsley1 thyme1 etc41 are valuable for flavoring soups1 savories1 and gravies4 ,they can be obtained at a druggists1 and a few cents' worth will last a long time4 ,,cereals 8,o stay me with rice and with porridge ,o comfort me sweetly with grits6 ,baked beans give me plenty of courage1 ,and cracked wheat enlivens my wits40 ,no one should adopt an impoverished diet4 ,bring me my breakfast--oatmeal and boiled eggs4--,a4 ,t4 ,stewart1 the millionaire4 ,carlyle1 catching a glimpse of ,macaulay's face1 once remarked1 8,well1 any one can see that you are an honest1 good sort of a fellow1 made out of oatmeal40 ,dr4 ,johnson1 who entertained a great dislike for the ,scots1 and lost no opportunity of saying bitter things against them1 once defined oats as 8in ,scotland food for ,scotchmen2 but in ,england1 food for horses40 ,he was well answered by the indignant ,scotchman1 who replied1 8,yes1 and where can you find such men as in ,scotland1 or such horses as in ,england80 ,leaf ,most grains require prolonged cooking1 and slow cooking is preferable to fast4 ,they are frequently served in the form of mush1 and too often in an underdone state4 ,thorough cooking not only breaks up the food1 but partially digests the starch contained in it4 ,salt should be added to the water before stirring in the grain or meal4 ,all grains and meals should be put into actively boiling water to prevent them from having a raw taste1 and allowed to boil fast until they 8set10 or thicken1 and cease sinking to the bottom2 till then they should be stirred frequently1 but gently1 to prevent burning4 ,after the grain has thickened1 it should be stirred very little1 or none at all4 ,enough grain or meal should be used to make the mush quite thick and glutinous when done4 ,watery or sloppy mush is neither palatable nor strengthening to the digestive organs when used constantly4 ,in fact1 it should not be considered necessary to have mush every morning4 ,a change occasionally to drier foods is better for the digestion4 ,illustration3 ,double ,boiler ,an excellent utensil for cooking grains is a milk or mush boiler1 generally called a double boiler4 ,this consists of one vessel set inside of another1 the inner one containing the grain to be cooked1 the other partly filled with boiling water4 ,an ordinary saucepan1 however1 will do very well1 if smooth1 and by greasing the inside with a little butter before putting in the water1 the tendency of the grain to adhere to the saucepan will be greatly obviated4 ,if a double boiler is used1 allow the grain to boil in the inner vessel standing directly over the range until it 8sets10 then cover and place in the outer vessel1 the water in which must also be boiling in order that the cooking process be not checked2 then leave to cook slowly until done4 ,from three to four hours is not too long when the double boiler is used4 ,grain prepared in this way may be cooked on the previous day and simply warmed up again the next morning for breakfast4 ,what is left over from any meal may be used in the next preparation4 ,if a hastily prepared mush is required1 perhaps nothing better than the rolled oats can be employed1 these requiring not more than half an hour's cooking1 as they are already partially cooked in their manufacture2 but even these are improved by longer cooking in a double boiler4 ,it is very important1 when making any kind of mush1 that the water be boiling rapidly1 and kept thus while stirring in the meal2 for unless the grain or meal is thoroughly scalded when stirred in1 not even prolonged cooking will take away the raw taste4 ,leaf ,,oatmeal ,,mush ,to a quart of boiling water add a pinch of salt1 sprinkle in a cupful of oatmeal1 and boil rapidly for about ten minutes1 or until it sets1 stirring frequently with a fork4 ,then place over the hot water in the lower boiler and cook from one to three hours4 ,just before serving1 remove the cover and stir lightly with a fork to allow the steam to escape4 ,this makes the mush more dry4 ,serve with baked apples1 cream1 fresh fruit1 or with the juice from stewed fruit4 ,oatmeal is richer in nitrogen than any other grain1 and therefore very nutritious4 ,but to be wholesome it must be well cooked1 and not served in a pasty1 undone mass4 ,illustration3 ,quart ,measure ,,rolled ,,oats ,this is much preferred by some1 as it requires only a short time to cook4 ,make as above1 only using two cupfuls of the meal to one quart of water4 ,an ordinary saucepan does very well for this1 but the double boiler is better4 ,,rolled ,,oats ,,and ,,sago ,,mush ,wash and soak one-third cup of sago in a little cold water4 ,stir one and one-half cups of rolled oats into one quart of salted1 boiling water4 ,cook for fifteen minutes1 then stir in the sago1 and cook as much longer4 ,serve with cream1 stewed fruit1 or fruit juice4 ,,graham ,,mush ,into three pints of rapidly boiling water1 properly salted1 stir dry1 one heaping pint of sifted ,graham flour4 ,cook slowly for one hour on the back of the range1 stirring but little after the first few minutes4 ,serve with milk or cream1 and a very little sugar if desired4 ,,graham ,,mush ,,with ,,dates ,cook as above4 ,take a cupful of dates1 cut in two1 removing the stones1 and stir into the mush just before taking from the fire4 ,serve with milk or cream4 ,steamed raisins or stewed figs may be used instead of dates4 ,serve hot1 or pour out into cups or molds1 first wet with cold water1 and serve cold with cream4 ,,boiled ,,rice ,wash one cup of rice1 and put to cook in four cups of boiling water1 slightly salted4 ,cook quite rapidly for the first fifteen minutes1 stirring a little occasionally to prevent sticking to the pan4 ,then cover closely1 and cook slowly on the back of the range without stirring4 ,when nearly done1 add a cup of sweet milk1 cook until tender1 and serve with milk1 cream1 or stewed fruit4 ,if the rice has been soaked overnight1 put to cook in an equal quantity of boiling water1 or equal parts of milk and water1 and cook for about half an hour4 ,,cream ,,of ,,wheat ,to four parts of boiling water previously salted1 add one part cream of wheat1 sprinkling it in with the hand1 and cook slowly for about an hour4 ,serve hot with cream or stewed figs4 ,,corn-,,meal ,,mush1 ,,no4 #a ,into three pints of boiling water1 salted1 sprinkle one pint of corn-meal4 ,cook slowly for an hour1 stirring occasionally4 ,serve with plenty of milk or cream4 ,very good and nutritious1 especially for winter4 ,,corn-,,meal ,,mush1 ,,no4 #b ,put to boil one quart of water1 adding one teaspoonful of salt4 ,mix smooth one tablespoonful of flour and two cupfuls each of milk and corn-meal4 ,stir this gradually into the rapidly boiling water2 boil about half an hour1 stirring frequently4 ,serve as soon as done1 with rich milk4 ,,corn-,,meal ,,squares ,take cold1 left-over corn-meal mush1 cut into rather thick slices1 and then into inch squares4 ,put the squares into a tureen1 and pour over them some hot milk or cream4 ,cover the dish1 let stand a few minutes1 and serve4 ,,barley ,,mush ,to each cupful of pearl barley1 previously washed1 add five cups of boiling water1 a teaspoonful of salt1 and cook in a double boiler for three or four hours4 ,serve with cream1 lemon sauce1 or stewed fruit4 ,,boiled ,,wheat ,to one part of good1 plump wheat add five parts of cold water1 a little salt1 and cook slowly from four to six hours1 or until the grains burst open and are tender4 ,if soaked overnight1 less time for boiling will be required4 ,add a little more water while cooking if necessary1 but avoid much stirring4 ,serve hot or cold with milk1 cream1 fruit1 or fruit juice4 ,a very simple and wholesome dish4 ,,gluten ,,mush ,into three pints of rapidly boiling1 salted water stir one pint of gluten2 cook in a double boiler for several hours4 ,,hominy ,soak1 then put to cook in enough boiling water to cover4 ,cook gently for several hours1 being careful not to stir after the grains begin to soften4 ,add a little more water if needed4 ,season with salt when done4 ,a quantity may be cooked at a time1 and warmed up with a little cream or butter as needed4 ,,cracked ,,wheat ,cook the same as hominy and oatmeal1 using three parts of boiling water to one of cracked wheat4 ,when done1 turn into cups or molds first wet with cold water4 ,nice served cold with cream4 ,seedless raisins may be cooked with it4 ,,granulated ,,wheat ,use the same proportion and cook the same as cracked wheat4 ,serve warm or cold with good sweet cream4 ,,corn-,,meal ,,cutlets ,cut cold corn-meal mush into slices three inches long and one inch wide2 roll each piece in beaten egg1 slightly salted1 then in grated bread crumbs2 place on an oiled tin in the oven till nicely browned4 ,other mushes may be treated likewise4 ,,browned ,,rice ,place a small quantity on shallow tins1 and brown in the oven till a golden yellow1 stirring frequently so that it may brown evenly2 then steam for about an hour in a steamer over boiling water or in a steam cooker1 allowing two parts of hot water to one part of rice4 ,when done1 it should be quite dry and mealy4 ,it may be eaten dry1 or served with brown or lentil sauce1 or rich milk or cream4 ,,baked ,,mush ,cook any of the foregoing mushes as directed1 and as soon as done1 turn into a pan1 crock1 or a round tin can1 first wet with cold water1 or oiled1 to prevent sticking4 ,if brushed over the top with oil1 a crust will not form4 ,when cold1 cut into slices from one half to three fourths of an inch thick1 place on oiled tins1 and bake till a nice brown4 ,a quart of cooked mush will make about a dozen slices4 ,,toasts 8,a meal--what is it8 ,just enough of food ,to renovate and well refresh the frame1 ,so that with spirits lightened1 and with strength renewed1 ,we turn with willingness to work again40 ,the appetite is subject to education2 therefore learn to love that which you know to be good and wholesome4 ,the most expensive food is spoiled when served up burnt or tasteless2 the cheapest may be delicious with the proper seasoning4--,lantz4 ,leaf ,toast makes a very nice breakfast dish1 and is easily and quickly prepared4 ,it can be made in a variety of ways which are both simple and wholesome4 ,when properly prepared1 it furnishes abundant nourishment1 and is easily digested4 ,the proper foundation for all toasts is zwieback 7pronounced zwbck71 or twice-baked bread4 ,this may be made from either fresh or stale bread1 the fresh making the more crisp and delicious for dry eating4 ,the bread should be light and of good quality4 ,that which is sour1 heavy1 and unfit to eat untoasted1 should never be used for toast4 ,toasts afford an excellent opportunity for using up left-over slices of bread1 and its use is therefore a matter of economy as well as of securing variety in diet4 ,leaf ,,zwieback1 ,,or ,,dry ,,toast ,cut fresh or stale light bread1 either white or brown1 into slices half an inch thick1 place on tins1 and bake slowly in a moderate oven until browned evenly throughout4 ,care should be taken not to scorch the bread4 ,it should not be put into an oven that is merely warm4 ,it should be baked1 not simply dried4 ,the common method of toasting merely the outside of the bread by holding it over a fire is not the most wholesome way of preparing toast4 ,when properly made1 it will be crisp throughout4 ,zwieback may be prepared in quantity and kept on hand for use4 ,it furnishes a good article of diet1 especially for dyspeptics1 eaten dry1 or with milk or cream4 ,,milk ,,toast ,scald one cupful of milk in double boiler1 then add one teaspoonful of cornstarch1 mixed with a little cold water2 stir until it thickens4 ,cook about ten minutes1 then add one teaspoonful of butter1 one-fourth teaspoonful of salt1 and pour it over six slices of zwieback1 previously moistened with hot water or milk4 ,,toast ,,with ,,cream ,,sauce ,prepare a cream sauce as directed on page #gg4 ,moisten five or six slices of zwieback by dipping them quickly into hot water or milk1 place them on a dish1 and pour over the hot cream sauce4 ,,asparagus ,,toast ,prepare asparagus by washing each stalk free from sand2 remove the tough portions1 cut the stalks into small pieces1 and stew in a little hot1 salted water2 drain off the water as soon as done1 add a cup of milk1 and season with a little butter and salt4 ,cream may be used instead of the milk and butter4 ,moisten the zwieback with hot milk1 and place in a dish4 ,pour over the stewed asparagus1 and serve hot4 ,,berry ,,toast ,prepare zwieback as above4 ,take fresh or canned strawberries1 raspberries1 mulberries1 or other fruit1 mash well with a spoon1 add sugar to sweeten1 and serve as a dressing on the slices of zwieback previously moistened4 ,,egg ,,toast ,moisten slices of zwieback in hot milk or cream1 season with a sprinkle of salt1 and serve hot with a poached egg on each slice4 ,for poached eggs see page #ff4 ,,banana ,,toast ,moisten slices of zwieback in hot milk4 ,mash the bananas into a pulp1 or cut into thin slices1 and place some on each slice of toast4 ,,fruit ,,toast ,take stewed apricots1 peaches1 or plums1 rub through a colander1 heat to boiling1 thicken with a little cornstarch1 sweeten to taste1 and pour over the moistened zwieback4 ,,cream ,,toast ,moisten slices of zwieback in hot water1 sprinkle with a little salt1 and dip over each slice a spoonful or two of nice1 sweet1 cold cream4 ,,butter ,,toast ,place each slice of zwieback on a small plate1 pour over a little hot water1 and quickly drain off2 add a sprinkle of salt1 if desired1 spread lightly with butter and serve4 ,,crushed ,,toast ,take fresh1 but thoroughly toasted bread or crackers1 or some of each1 grind closely in a coffee or hand mill1 or crush with a rolling-pin1 and serve in small dishes with milk1 cream1 or fruit juice4 ,this may be served as a substitute for the health food known as granola4 ,crushed toast is also a very serviceable article for use in soups and puddings4 ,,tomato ,,toast ,moisten slices of zwieback in hot milk1 and serve with a dressing prepared by heating a pint of strained1 stewed tomatoes to boiling1 and thickening with a tablespoonful of flour or cornstarch rubbed smooth in a little cold water4 ,season with salt and a little cream or butter1 and pour over the toast4 ,,bean ,,paste ,soak one cupful of white beans overnight in cold water2 put to cook in the morning in boiling water1 and cook to a pulp1 and till the water is quite absorbed4 ,rub through a colander1 then add a tablespoonful of finely minced onion1 one teaspoonful of powdered sage1 one saltspoonful of celery salt1 the juice of one lemon1 two or three spoonfuls of tomato juice1 if at hand1 and salt to taste4 ,simmer together for a short time1 then use cold to spread on toast or bread as a relish1 or in the place of butter1 or for making sandwiches4 ,,variety4--,remember1 as ,home ,note says1 that 8variety of diet is important4 ,ill health often follows a monotonous sameness of diet4 ,oatmeal1 bread and butter1 and marmalade1 are all excellent breakfast dishes of their kind1 but when given every morning1 for years at a time1 they become positively nauseating40 ,,breads ,a ,,voice ,,from ,,the ,,corn 8,i was made to be eaten1 not to be drank1 ,to be thrashed in a barn1 not soaked in a tank2 ,i come as a blessing when put in a mill1 ,as a blight and a curse when run through a still2 ,make me up into loaves1 and your children are fed2 ,but made into drink1 ,i will starve them instead4 ,in bread ,i'm a servant1 the eater shall rule1 ,in drink ,i'm a master1 the drinker a fool4 ,then remember my warning2 my strength ,i'll employ1-- ,if eaten1 to strengthen1 if drunk1 to destroy40 ,the wandering ,arab lives almost entirely upon bread1 with a few dates as a relish4 ,behind the nutty loaf is the mill wheel2 behind the mill is the wheat field2 on the wheat field rests the sunlight2 above the sun is ,god4--,james ,russell ,lowell4 ,leaf ,bread stands at the head of all foods4 ,it has very properly been termed 8the staff of life40 ,why this is so is because wheat1 from which bread is mostly made1 contains more nearly than any other one article1 all the necessary food elements required to sustain the human system1 and these1 too1 in proper proportions1 and so forms most nearly a perfect food4 ,from it the brain1 bones1 muscles1 and nerves1 all receive a large amount of nourishment4 ,this being so1 bread should enter largely into the daily bill of fare of every family4 ,it is hardly too much to say that no meal is complete without it4 ,where little bread is used1 serious defects may frequently be observed4 ,for instance1 in some of the islands of the ,pacific ,ocean1 where no wheat has been grown1 and little could be obtained1 the inhabitants almost universally have poor teeth4 ,the early decay of the teeth so prevalent among the rising generation to-day1 may generally be attributed to four causes3 7#a7 ,a lack of sufficient lime in the water2 7#b7 too free indulgence in sweets1 such as rich cakes1 jams1 and candies2 7#c7 too large an amount of flesh foods2 and 7#d7 an insufficient supply of good1 simple1 wholesome bread1 especially whole wheat bread4 ,home-made bread1 when properly prepared1 is generally to be preferred to bakers' bread4 ,chemicals and adulterations1 as well as a lack of cleanliness and proper care in preparation1 not infrequently characterize the latter1 and thus give rise to serious stomach disorders4 ,moreover1 bakers' bread is not always obtainable1 and is always necessarily more expensive than that which is home-made4 ,the baker can not afford to work for nothing4 ,for these reasons1 every woman1 and especially every wife and mother1 ought to know how to make good bread4 ,the temptation to patronize the bake shop should not outweigh the interests of the health of the family1 and the duty to practise economy4 ,the essentials to good bread-making are three3-- #a4 ,good flour4 #b4 ,good yeast4 #c4 ,proper attention4 ,when either of these is lacking1 good results can not be obtained4 ,poor flour will not produce good bread2 good flour and poor yeast will not make good bread2 and good flour and good yeast with improper attention will not insure good bread4 ,all three are essential4 ,the first thing to consider in the making of bread is the flour4 ,good flour will generally be found to have a creamy white tint4 ,that which is of a bluish white is seldom the best4 ,good flour will fall light and elastic from the hand4 ,flour that retains the imprint of the fingers when squeezed1 and falls in a damp1 clammy mass1 should be avoided4 ,the second essential is good yeast4 ,one may have ever so good flour and yet make poor bread1 if the flour is used in conjunction with poor yeast4 ,good yeast has a fresh1 pungent odor1 and is light and foamy2 while poor yeast has a sour odor1 and a dull1 watery appearance4 ,the third essential is proper attention4 ,in winter1 bread sponge should be made at night if it is desired to have the bread baked in the early part of the day4 ,the flour used in making the sponge should first be warmed1 and the sponge covered with several thicknesses of cloth1 and set in a warm place till morning4 ,in hot weather set the sponge early in the morning1 and the bread can be baked by noon4 ,both the sponge and dough are best kept in an earthen crock or jar1 as they are less quickly affected by drafts of air4 ,as soon as the sponge has risen to be light and puffy1 it should receive attention immediately1 if desired to have the bread white and sweet4 ,if allowed to reach the point of running over1 or falling in the center1 it has stood too long4 ,for this reason sponge set at night should be mixed late in the evening1 and attended to as early in the morning as possible4 ,in using very active yeast1 it will not be necessary to set a sponge4 ,mix the ingredients into a good bread dough at the first mixing1 beating the batter well while stirring in the flour4 ,the more thoroughly the batter is beaten1 the less kneading the dough will require4 ,set the bread in this way in the morning1 and it can be baked by noon4 ,a few mealy potatoes1 cooked and mashed1 added to the sponge1 makes the bread sweeter and keeps it fresh longer4 ,milk used in connection with yeast should first be scalded and cooled to lukewarm4 ,too much flour should not be used in mixing1 as it will make the bread hard and tough2 but enough should be used to make the dough firm and elastic4 ,turn the dough out on the molding-board and knead it1 not with the tips of the fingers1 but with the whole hands1 from the sides into the center1 turning frequently1 that all portions may be thoroughly worked4 ,when the dough is smooth and elastic1 with no dry flour left on its surface1 form into a smooth ball1 and place back in the crock1 which should be washed clean1 dried and oiled1 to prevent the dough from sticking4 ,observe how full it makes the crock2 cover up warmly1 and when it has doubled its bulk1 form gently into loaves1 handling the dough as little as possible1 and place in the pans for the last rising4 ,when the loaves are risen to twice their size1 place in a moderately hot oven to bake4 ,the oven should be hot when the bread is put in4 ,by no means have the bread1 when ready to bake1 wait for the oven to be heated1 as it may then become too light1 run over in the oven1 and possibly be sour4 ,when nearly ready to bake1 test the oven by putting in it a piece of writing-paper2 if it turns dark brown in six minutes1 the oven is of about the proper heat4 ,if bread bakes too fast1 a crust is formed on the outside of the loaf which prevents the inside from becoming hot enough to dry thoroughly1 and the result is that the inside of the loaf is too moist1 while the outside is baked hard4 ,bread should not brown much under fifteen or twenty minutes after being placed in the oven4 ,if it rises much after being put in the oven1 the heat is not sufficient4 ,bread should be turned around in the oven if it does not rise or brown evenly4 ,medium-sized loaves should be baked from fifty to sixty minutes2 small ,french loaves about thirty-five minutes4 ,bread is done when it shrinks from the pan1 and can be handled without burning the fingers4 ,when taken from the oven1 the loaves should be turned out of the pans1 placed on their sides1 so that the crust will not soften by the steam1 and covered with a thin cloth4 ,when cold1 keep in a covered stone jar or a tin box1 which should be kept free from crumbs and musty pieces of bread1 and scalded and dried thoroughly every few days4 ,as to their healthfulness1 the most wholesome breads are unleavened breads1 or those made without either yeast1 baking-powder1 soda1 or cream of tartar1 such as gems1 rolls1 and crackers4 ,next come those made with good yeast2 then those with baking-powder1 if comparatively pure2 and lastly those made with soda and sour milk1 or soda and cream of tartar4 ,baking-powder is preferable to soda4 ,the latter should seldom if ever be used1 as it is injurious to the health1 being an active dyspepsia-producing article4 ,,white ,,bread ,illustration3 ,flour ,sieve ,scald a quart of new or unskimmed milk1 let cool to lukewarm1 then stir in a dissolved yeast cake1 two teaspoonfuls of salt1 and enough sifted flour to make a thin batter4 ,cover1 and set aside till light1 then work in flour until a dough of the proper consistency for bread is formed4 ,knead until it is smooth and elastic1 and does not stick to the hands or board4 ,place in a clean1 oiled crock1 and when light1 form into four loaves2 let rise again and bake4 ,equal parts of milk and water may be used if desired4 ,,mother',s ,,bread ,in the evening boil three small potatoes1 or save them out when cooking1 and mash them with a fork in a gallon crock4 ,put in about three cupfuls of flour1 two tablespoonfuls each of salt and sugar1 then pour in enough boiling water to make a good batter4 ,beat until smooth4 ,soak one cake of compressed yeast or yeast foam in one-half cup of lukewarm water1 and when the batter is just warm stir in the yeast and beat until quite foamy4 ,set in a warm place overnight4 ,the first thing in the morning dip about two quarts of flour in a pan1 make a cavity in the center1 and pour in the sponge and about a pint of warm water4 ,stir all together into a thin batter1 and set in a warm place till after breakfast2 then knead until it does not stick to the board1 put it in a three-gallon crock1 well oiled to prevent the dough from sticking2 cover with a tin lid to keep a crust from forming over the top1 then with several thicknesses of cloth1 and set in a warm place until it rises up full4 ,then mold into loaves1 place in pans1 let rise again1 and bake in a moderate oven for about an hour1 or until the loaves shrink from the sides of the pans and do not burn the fingers when removing from the pans4 ,turn the bread out of the pans1 and cover with a thin cloth4 ,this will make six loaves4 ,if the loaves are brushed over with cold water just before being placed in the oven the crust will be more crisp4 ,illustration3 ,baking ,pan ,,graham ,,bread1 ,,no4 #a ,take two tablespoonfuls of good liquid yeast1 two cups of sweet milk1 previously scalded and cooled to lukewarm1 one teaspoonful of salt1 and two cupfuls of white flour2 beat together thoroughly1 and set to rise4 ,when very light1 add three heaping cupfuls of sifted ,graham flour1 or sufficient to make a soft dough4 ,knead for a half-hour1 then place in a pan slightly buttered1 cover warmly1 and set to rise4 ,when light1 form into loaves1 let rise again1 and bake4 ,,graham ,,bread1 ,,no4 #b ,make a sponge as for white bread4 ,when light1 add the stiffly beaten white of one egg1 one tablespoonful each of sugar and melted butter1 and enough sifted ,graham flour to make a soft dough4 ,knead lightly1 place back in oiled crock till light1 then make into loaves1 let rise1 and bake4 ,graham bread should not be mixed as stiff as white bread1 or it will be too solid4 ,two tablespoonfuls of molasses may be used for sweetening instead of sugar1 if preferred4 ,,graham ,,fruit ,,bread ,make the same as ,graham bread1 and when ready to form into loaves1 add a cupful of raisins or dried currants1 washed and dried1 and dusted with flour4 ,,whole ,,wheat ,,bread ,make a sponge as for white bread4 ,if desired a light color1 use one fourth white flour instead of all whole wheat flour4 ,knead well1 keeping the dough soft1 then set in a warm place to rise4 ,when light1 form into loaves1 let rise again1 and bake4 ,this bread rises slower than white bread4 ,,boston ,,brown ,,bread ,illustration3 ,pint ,measure ,scald one pint of corn-meal with a pint of boiling water2 let cool till lukewarm1 then stir in one dissolved yeast cake1 or one-half cup of sweet1 lively yeast1 three tablespoonfuls of molasses1 one teaspoonful of salt1 and about three cupfuls of rye meal4 ,beat well1 put in oiled pan1 steam four or five hours1 then place in the oven for half an hour to form a crust4 ,,parker ,,house ,,rolls ,take two cupfuls of lukewarm milk1 previously scalded1 three tablespoonfuls of melted butter1 or vegetable oil1 one well-beaten egg1 three tablespoonfuls of sugar1 a pinch of salt1 and one cake of yeast dissolved in a little of the milk2 mix all together1 then add enough flour to make a good batter4 ,let rise until light1 knead1 using sufficient flour2 let rise again till very light1 roll out to one-half inch in thickness1 cut into round or oval shapes with a cutter1 fold one third back over the top1 and place in a pan to rise4 ,when very light1 bake in a moderate oven4 ,brush over with beaten yolk of egg1 mixed with two spoonfuls of cold water just before taking from the oven4 ,braided or plaited rolls may be made by cutting the rolled dough into strips six inches long and one inch wide1 pinching the ends of each three strips together1 and then braiding4 ,,corn-,,meal ,,bread ,stir one-half cup of corn-meal into two cupfuls of boiling water2 when well cooked1 remove from the fire and add two cupfuls of cold water2 stir well together2 then add one teaspoonful of salt1 one cake of yeast dissolved in a little warm water1 two tablespoonfuls of sugar or molasses1 and enough white flour to make a good dough4 ,knead well1 and set to rise2 when light1 form into three loaves1 let rise again1 and bake for nearly an hour4 ,,salt-,,rising ,,bread ,take a small pitcher and put into it a half pint of warm water1 a teaspoonful each of salt and sugar1 then stir in flour enough to make a medium-thick batter4 ,set the pitcher in a kettle of warm water to rise4 ,it should be kept warm all the time1 not hot1 for if it is scalded1 it will never rise4 ,when light1 stir in a pint of warm milk or water and enough warm flour to make a soft dough4 ,knead it1 form into a loaf1 place in the pan1 set to rise in a warm place1 and bake as soon as light4 ,,raised ,,biscuits ,make from dough prepared for white bread4 ,when the dough is ready to form into loaves1 divide it into small1 equal portions1 shape into smooth1 round biscuits1 place closely in a shallow baking pan1 and let rise till considerably lighter than bread2 brush lightly with milk1 and bake in a rather quick oven4 ,,gems ,general ,directions ,beating in an abundance of cold air is very essential in the making of good gems1 as it is this that makes them light4 ,cold air is preferable to warm air1 as it expands more when heating4 ,illustration3 ,gem ,irons ,gems are also better when baked in iron pans than in tin1 as the iron retains the heat better1 and bakes the gems more evenly4 ,the irons should be heated and oiled before the batter is dropped into them4 ,having the oven hot from the first is also essential1 as a crust will then be formed immediately1 and the air which has been beaten into the batter will thus be prevented from escaping4 ,they should be placed in the oven so as to bake on the top first1 and afterward on the bottom4 ,these points should be carefully observed4 ,gems are best served hot4 ,they should be broken open1 and never cut with a knife1 as this makes them heavy4 ,,graham ,,gems1 ,,no4 #a ,place the gem irons in the oven or on the range to heat4 ,mix salted ,graham flour with cold milk or water to a batter thick enough to drop1 beating vigorously for ten minutes to beat in the air4 ,butter the gem irons1 and fill each cup nearly full of the batter4 ,put in a hot oven1 and bake until done4 ,,graham ,,gems1 ,,no4 #b ,beat separately the yolk and white of an egg4 ,add to the beaten yolk two cupfuls of sweet1 rich milk1 one-half teaspoonful of salt1 and stir well together2 then sift in one and one-half cups of ,graham flour1 and a scant cup of white flour1 beating vigorously meanwhile4 ,continue to beat until the mixture is light and foamy throughout1 and full of air bubbles2 then stir in gently the stiffly beaten white of the egg4 ,have the gem irons thoroughly heated1 slightly butter them1 drop in the batter with a spoon1 and bake in a quick oven4 ,,oatmeal ,,gems ,beat separately the yolk and white of an egg4 ,to the beaten yolk add a cupful of well-cooked oatmeal mush1 and a half cup of milk or thin cream4 ,beat together thoroughly4 ,continue to beat while adding a cupful of white flour and a pinch of salt1 then fold in lightly the stiffly beaten white of the egg4 ,have the gem irons heated hot1 slightly butter1 drop in the batter1 filling the little cups nearly full1 and bake in a quick oven until a light brown4 ,,corn-,,meal ,,gems ,stir well together one and one-half cupfuls of milk1 and the yolks of two eggs previously beaten4 ,to this add two cupfuls of corn-meal1 one-half teaspoonful of salt1 and one cupful of white flour4 ,beat thoroughly1 then stir in lightly the whites of the eggs previously beaten to a stiff froth1 and bake as above4 ,,granulated ,,wheat ,,gems ,mix together one cupful each of cold water and milk1 and one-half teaspoonful of salt4 ,then add gradually two and one-half cupfuls of fine granulated wheat1 beating continuously4 ,beat vigorously for ten minutes1 then drop by spoonfuls into thoroughly heated1 buttered gem irons1 beating the batter briskly several times while dipping it in4 ,bake at once in a very hot oven4 ,,rice ,,cakes ,moisten one cup of well-cooked rice with two tablespoonfuls of cream or rich milk2 add one tablespoonful of sugar1 and mix in enough flour to make it hold together4 ,form into cakes one-third of an inch thick1 and bake in a hot oven4 ,when done1 split open1 and serve with maple or lemon sirup4 ,to make lemon sirup1 see page #dj4 ,,breakfast ,,rolls ,to three slightly heaping cups of sifted ,graham flour add a little salt1 and one cup of milk or thin cream2 cream is better4 ,stir the milk or cream into the flour1 mixing it well with the flour as fast as poured in4 ,knead thoroughly1 then divide the dough into three portions1 and with the hands roll each portion over and over on the molding-board until a long roll from an inch to an inch and a half in thickness is formed4 ,cut into two- or three-inch lengths1 and bake at once in a hot oven1 in a baking pan dusted with flour1 or better1 on a perforated piece of sheet-iron made for the purpose1 placing the rolls a little distance apart4 ,bake until a light brown4 ,when done1 do not place one on top of another4 ,flour kneaded into cold ,graham flour1 oatmeal1 or corn-meal mush makes very good breakfast rolls4 ,,sticks ,make the same as breakfast rolls1 only rolling the dough to about the size of the little finger1 and cutting into three- or four-inch lengths4 ,,french ,,rolls ,make a sponge at night of one-half cake of dry or one-half cup of good liquid yeast1 the beaten white of one egg1 two tablespoonfuls of melted butter1 two tablespoonfuls of sugar1 a little salt1 and three cups of warm milk or water1 and flour sufficient to make a soft dough4 ,in the morning knead well and let rise again4 ,when light1 roll out the dough to about three fourths of an inch in thickness2 cut into about four-inch squares with a sharp knife1 butter the edges1 and roll each corner up and over to the center2 place on buttered tins1 allow the rolls to become very light1 and bake in a moderately hot oven4 ,the sponge for this can be set in the morning if the yeast is very quick4 ,,to ,,glaze ,,rolls ,when ready to bake1 brush the rolls or biscuit lightly with milk2 or1 when nearly baked1 brush with the yolk of an egg to which has been added two spoonfuls of cold water and half a teaspoonful of sugar4 ,return to oven till done4 ,,maryland ,,or ,,beaten ,,biscuit ,mix five cupfuls of white flour1 one-half cupful of vegetable oil or butter1 and one teaspoonful of salt to a very stiff dough with one cupful of cold water4 ,knead for twenty minutes1 using no more flour for the molding-board2 then beat hard with a wooden mallet or hammer for twenty minutes longer1 until the dough is flat and of even thickness throughout2 sprinkle over a little flour1 fold half of the dough back evenly over the other half1 and beat quickly around the edges1 to keep in the air4 ,continue beating until the dough is brittle1 and will snap if a piece is broken off quickly4 ,pinch off into pieces the size of a small walnut1 work smooth1 flatten on top with the thumb1 prick with a fork1 place on perforated tins a little distance apart1 and bake in a moderate oven for nearly an hour1 or until dry and brittle throughout4 ,,whole ,,wheat ,,crisps ,take one cupful of rich cream1 two tablespoonfuls of sugar1 a pinch of salt1 two cupfuls1 or enough to make a stiff dough1 of fine granulated1 whole wheat flour4 ,beat well1 and knead for fifteen minutes1 first with a spoon1 until the batter becomes too thick1 and then with the hands4 ,roll out as thin as wafers1 cut into shapes with a biscuit cutter1 and bake on floured tins in a very hot oven4 ,illustration3 ,cake ,cutter ,,graham ,,wafers ,stir together one cupful each of sifted ,graham flour and white flour1 one tablespoonful each of butter and sugar1 and a saltspoonful of salt2 then mix with enough cold water to make a stiff dough4 ,roll out very thin1 cut into small squares1 or with a cake cutter1 and bake on tins in a quick oven4 ,,fruit ,,biscuit ,make a dough with one cupful of cold1 sweet cream or rich milk1 three cupfuls of sifted ,graham or white flour1 and a little salt4 ,knead thoroughly1 and divide into two portions4 ,roll each quite thin1 then spread one with currants1 stoned dates1 figs1 or seedless raisins1 chopped fine1 and place the other one on top2 press down with the rolling-pin1 cut into oblong squares with a knife1 and bake4 ,,crescents ,make a dough1 using the recipe for ,white ,bread4 ,when ready to form into loaves1 work into it two tablespoonfuls each of butter and sugar2 roll out into a sheet half an inch thick1 cut into six-inch squares1 then divide diagonally1 forming triangles2 brush each lightly with water1 and roll up1 beginning at the longest side2 place on oiled pans1 turning the ends toward each other in the form of a crescent4 ,when very light1 brush with milk1 and bake in a quick oven for about twenty minutes4 ,,rusks ,make a sponge at night with one cupful of sugar1 one cupful of scalded milk1 cooled to lukewarm1 one-half cupful of butter1 two eggs1 one cake of dry or one-half cup of good liquid yeast1 and sufficient flour to make a drop batter4 ,set in a warm place to rise4 ,in the morning knead well1 and when risen again1 mold into the form of biscuits1 place a little distance apart on buttered tins1 and brush over with the beaten white of an egg sweetened2 let stand until light1 and bake4 ,,plain ,,buns ,beat together one-fourth cup of lively yeast1 one cup of sweet milk1 previously scalded and cooled to lukewarm1 one-half teaspoonful of salt1 two cups of warm flour1 and set in a warm place to rise4 ,when very light1 work into the dough one-half cup of sugar1 and two tablespoonfuls of butter4 ,knead well for ten minutes1 using enough flour to make a soft dough4 ,shape into the form of biscuits a little larger than an egg2 place on tins slightly buttered1 and set in a warm place to rise4 ,when very light1 bake in a moderately hot oven4 ,the tops may be brushed over with the sweetened beaten white of an egg while baking1 or sprinkled with moist sugar when taken from the oven4 ,,fruit ,,buns ,make the same as plain buns1 adding one-half cup of raisins or currants just before kneading and forming into buns4 ,illustration3 ,waffle ,iron ,,rice ,,waffles ,set a sponge at night with two cupfuls of sweet milk1 scalded and cooled to lukewarm1 one tablespoonful of butter1 a pinch of salt1 two-thirds of a cupful of boiled rice1 three cupfuls of flour1 and one-fourth cup of liquid yeast4 ,beat the batter hard for five or six minutes1 and set in a warm place to rise4 ,in the morning add two well-beaten eggs1 and stir well together4 ,bake on a hot1 buttered waffle iron4 ,if this is not at hand1 have the gem irons well heated1 slightly butter to prevent sticking1 and drop in the batter4 ,place in a hot oven so the top will bake first1 and bake to a rich brown color4 ,very nice for breakfast4 ,,puffs ,to two cups of milk add a little salt and the yolks of two eggs well beaten2 then sift in1 a little at a time1 and beating meanwhile1 three small cups of flour4 ,beat until light1 then stir in gently the stiffly beaten whites of the eggs1 and bake in hot gem irons4 ,,fruit ,,loaf1 ,,no4 #a ,take enough good bread dough for one loaf1 add one cupful of brown sugar1 two tablespoonfuls of butter1 and one cupful of raisins1 previously washed and dried4 ,knead well and let rise2 then knead again1 and place in a bread pan1 let rise until light1 and bake in a moderate oven4 ,,fruit ,,loaf1 ,,no4 #b ,make a sponge of one and one-half cups of warm milk or water1 one-half cup of good yeast1 the beaten white of one egg1 one tablespoonful each of butter and sugar1 a little salt1 and flour sufficient to make a soft dough4 ,let rise till light2 then knead well and let rise again4 ,when light1 roll out to about one inch in thickness1 spread over with chopped dates1 or raisins1 or currants which have been previously washed and dried2 roll up and form into a loaf1 let rise1 and bake4 ,,coffee ,,cakes ,take two cupfuls of bread dough 7made with milk7 when ready for the pans2 put into a deep dish and work in four tablespoonfuls of cocoanut or vegetable oil or butter1 four tablespoonfuls of sugar1 the stiffly beaten white of one egg1 and enough flour to make a fairly stiff dough4 ,knead well1 and roll out into a long strip about nine inches in width1 three feet in length1 and one fourth of an inch thick2 spread over this four or five tablespoonfuls of oil or melted butter1 omitting about two inches at the farther end2 beginning at end nearest1 roll up like jelly roll2 cut into slices an inch thick2 place a little distance apart on tins sprinkled with sugar2 set in a warm place1 and when very light1 brush over with oil2 sprinkle with a little sugar1 and bake4 ,if desired1 ground cinnamon or grated nutmeg may be sprinkled over the dough before rolling it up4 ,,flannel ,,cakes ,heat three cupfuls of milk to boiling2 put into a crock one cupful of corn-meal and two tablespoonfuls of butter1 then pour in the scalding milk2 beat well1 allow to cool to lukewarm1 then stir in one tablespoonful of sugar1 two of flour1 one teaspoonful of salt1 and one-half yeast cake dissolved in one-third cup warm water2 beat well1 and set to rise overnight4 ,bake on a hot griddle4 ,,corn-,,meal ,,batter ,,cakes ,to two cups of cold corn-meal mush1 add one cup of sifted flour1 and a pinch of salt2 beat well the yolks of two eggs1 to which add two-thirds cup of milk1 and stir into the mush2 beat thoroughly until light and smooth1 adding a little more milk if necessary1 to make the batter of proper consistency4 ,then gently stir in the whites of the eggs beaten to a stiff froth1 and bake in small cakes on both sides on a griddle1 slightly buttered1 or better still on a soapstone griddle1 in which case use no oil nor butter on it4 ,serve hot4 ,illustration3 ,griddle ,,buckwheat ,,pancakes ,in the evening take two quarts of warm water1 add one-fourth cup of good yeast1 a teaspoonful of salt1 and buckwheat flour enough to make a good batter4 ,if desired1 a cupful of corn-meal or a few spoonfuls of white flour may be used instead of all buckwheat4 ,beat well and set to rise4 ,in the morning thin the batter with a little warm water1 if necessary1 and bake on a hot griddle4 ,if cakes are desired for several mornings1 the batter may be kept going by leaving at least a cupful after each baking1 and adding the necessary warm water and buckwheat flour each evening as at first4 ,,lentil ,,fritters ,to a pint of lentil soup 7left-over soup will do71 add the well-beaten yolks of two eggs1 and sift in enough flour1 a little at a time1 beating thoroughly1 to make a good batter4 ,then add the stiffly beaten whites of the eggs1 drop by spoonfuls on a hot buttered griddle1 and brown on both sides4 ,,corn ,,fritters ,to each quart of raw sweet corn 7a dozen nice ears71 grated from the cob1 add the beaten yolks of three eggs1 a teaspoonful of salt1 and one and one-half cups of fine bread or cracker crumbs1 or enough to make a batter just stiff enough to drop from a spoon4 ,then stir in the stiffly beaten whites of the eggs1 and drop with a spoon on a hot1 oiled1 or soapstone griddle4 ,serve hot4 ,,uses ,,for ,,stale ,,bread ,whole slices of stale bread1 if in good condition1 may be steamed or used for toast4 ,crumbs1 crusts1 and broken pieces not suitable for this purpose may be placed in a pan1 and put into a slow oven until thoroughly dried 7not browned71 then ground in a mill1 or rolled on a breadboard with the rolling-pin1 and put away in covered jars for use4 ,this will be useful for making corn-meal cutlets or anything that is to be rolled in crumbs1 dipped in egg1 and browned4 ,,potato ,,yeast ,put to cook six medium-sized potatoes in two quarts of hot water4 ,tie a handful of hops in a cloth1 and boil with the potatoes during the last ten minutes4 ,when done1 take potatoes and hops from the water1 leaving the water over the fire4 ,mash the potatoes fine1 and add four tablespoonfuls of flour1 and two each of sugar and salt4 ,stir well together4 ,pour over this mixture the boiling potato water1 stirring well that no lumps be formed4 ,when cooled to lukewarm1 stir in a cupful of liquid yeast1 or one cake of dry yeast dissolved in warm water4 ,after fermentation has ceased1 turn into an earthen jar previously scalded1 cover1 and set in a cool1 dark place4 ,shake before using4 ,,hop ,,yeast ,steep a handful of hops in a quart of hot water for five minutes4 ,then strain1 and turn the boiling water over a cupful of flour1 blended with a little cold water4 ,add one tablespoonful of salt1 and two of sugar2 let cool till lukewarm1 then stir in a half cup of liquid yeast1 or one cake of dry or compressed yeast dissolved in a little warm water4 ,set aside for twenty-four hours1 stirring occasionally2 then bottle and keep as above4 ,,fruits ,the earth to thee her increase yields1 ,the trees their fruitage bring2 ,and glittering in the sunlit fields1 ,the vines with bounty spring4 8,every tree1 in the which is the fruit of a tree yielding seed2 to you it shall be for meat40 ,gen4 #a3bi4 ,if families could be induced to substitute the apple--sound1 ripe1 and luscious--for pies1 cakes1 candies1 and other sweetmeats with which children are too often stuffed1 there would be a diminution of doctor's bills1 sufficient in a single year to lay in a stock of this delicious fruit for a season's use4--,professor ,faraday4 ,there is much false economy2 those who are too poor to have seasonable fruits and vegetables1 will yet have pie and pickles all the year4 ,they can not afford oranges1 yet can afford tea and coffee daily4--,health ,calendar4 ,leaf ,fruits are a natural food4 ,they form no inconsiderable part of those products of the earth given by the ,creator to our first parents as food4 8,behold1 ,i have given you10 he says1 8every herb bearing seed1 which is upon the face of all the earth1 and every tree1 in the which is the fruit of a tree yielding seed2 to you it shall be for meat40 ,gen4 #a3bi4 ,fruits are not only delightful to the eye1 pleasing to the smell1 and satisfying to the taste1 but they contain elements which are necessary for the best maintenance of the system2 hence the natural craving for them when the system is in a normal condition4 ,while not containing a large amount of nutrition compared to their size1 they are1 nevertheless1 valuable on account of their juices1 and also because of their giving bulk to our food1--a very necessary thing to be considered4 ,containing as they do from seventy-five to ninety per cent of water1 their use naturally allays thirst4 ,if their use were more general1 there would doubtless be less desire for unnatural drinks4 ,as a rule fruits1 especially acid and sub-acid fruits1 are cooling to the blood1 and most kinds also act as a laxative to the system1 tending to keep it free and open4 ,they should1 therefore1 be freely used in the daily bill of fare1 though in proper combinations4 ,fruits go well with grains and milk1 but not so well with vegetables1 especially acid fruits4 ,and what gives a nicer appearance to the table than a dish of fruit6 ,the very sight is inviting and appetizing4 ,illustration3 ,fruit ,dish ,in preparing fresh fruit for the table1 care should be taken to select only that which is sound and ripe4 ,it should also be carefully cleaned4 ,apples should be wiped with a damp cloth1 and their beauty will be further enhanced by polishing them with a dry one4 ,plums should be likewise treated4 ,grapes should be washed1 and the stem ends of bananas cut off4 ,bananas may also be peeled1 sliced1 and served with cream4 ,oranges may be placed on the table whole1 or their skins cut into eighths1 and peeled half-way down4 ,in serving cherries in their natural state1 the stems should be left on4 ,much taste may be displayed in the arrangement of fresh fruits for the table4 ,a few green leaves interspersed with the fruit1 or a variety of fruits tastily arranged on the same dish1 make a very attractive appearance4 ,nature sets before us an abundance of delicious fruits1 and these in almost endless varieties and flavors4 ,most fruits are both wholesome and agreeable when eaten raw1 but many are rendered more easy of digestion by cooking4 ,some persons with weak digestion can not eat many kinds of raw fruits1 but almost every one can eat most kinds when cooked4 ,the following are some of the most simple and practical ways in which fruits may be prepared3-- ,leaf ,,baked ,,apples1 ,,no4 #a ,apples to be baked may be cored and pared or baked with the skins on4 ,if firm and quite tart1 pare1 place in a pie dish1 add sugar and a little hot water1 and bake in a moderate oven4 ,if the apples are juicy1 less water will be required4 ,when tender1 turn into a dish1 and pour over them the sirup or juice4 ,,baked ,,apples1 ,,no4 #b ,pare and core without halving1 a number of nice1 tart apples2 fill the centers with sugar and jelly1 lay closely in a shallow pan1 add a little water1 and bake slowly1 basting occasionally with the sirup to keep the centers well filled4 ,bake till brown and tender1 and serve with a boiled custard made with two cups of milk1 two tablespoonfuls of sugar1 two eggs1 and vanilla to flavor4 ,,stewed ,,apples ,pare1 core1 and cut into small pieces some moderately tart apples1 place in a saucepan1 and add sufficient boiling water to stew to a pulp2 cook slowly for about an hour1 stirring but little4 ,when cool1 add sugar to sweeten4 ,,baked ,,sweet ,,apples ,select good1 sweet apples4 ,wash1 but do not pare or core them2 put into a baking pan with a little water1 and bake in a hot oven4 ,baste occasionally with the juice in the bottom of the pan4 ,when done1 if desired1 each apple may be dipped in the beaten white of an egg1 then in powdered sugar1 and returned to the oven until the icing is set4 ,plain sweet baked apples are very nice served with cream4 ,,apple ,,scallop ,pare1 core1 and slice a half dozen good cooking apples4 ,spread a layer in the bottom of a deep pudding dish1 then over these a layer of bread crumbs mixed with a little sugar1 thus alternating till the dish is filled1 having a layer of apples on top4 ,add a half cup of cold water1 and bake in a rather quick oven till done4 ,serve with rich milk or cream4 ,,boiled ,,apples ,remove the cores and cook whole1 or in halves1 in enough boiling water to cover them4 ,cook slowly4 ,when tender1 remove the apples to a dish with a spoon or fork4 ,sweeten the juice with sugar1 add a little lemon extract1 thicken slightly with a very little cornstarch blended with a little cold water1 and pour over the apples4 ,serve when cool4 ,,baked ,,pears ,take good1 sound pears1 cut in halves1 pare1 and fill an enameled pudding dish1 sprinkling sugar through them2 pour in a cupful of hot water1 cover tightly1 and bake slowly till tender4 ,serve cold4 ,or wash1 wipe1 and bake whole in a shallow dish1 putting in a very little water4 ,,stewed ,,pears ,pare1 quarter1 and core nice ripe pears1 and drop into cold water to keep from discoloring4 ,make a sirup1 allowing two cups of water and a half cup of sugar to each quart of fruit4 ,boil the sirup for a few minutes1 put in the fruit1 and cook until tender and pink in color1 being careful not to break the fruit by stirring4 ,three or four slices of lemon added to the sirup while boiling will improve the flavor of the pears4 ,remove the lemon before putting in the fruit4 ,,baked ,,quinces ,pare1 core1 and bake the same as apples4 ,the fruit may be left whole1 and the centers filled with sugar4 ,sufficient water should be used so the fruit will not become dry4 ,baste with the sirup while baking4 ,,baked ,,peaches1 ,,no4 #a ,take good1 firm peaches1 pare1 cut in halves1 removing the stones1 and place in a deep pudding dish1 sprinkling with sugar4 ,add a little water1 and bake until tender4 ,,baked ,,peaches1 ,,no4 #b ,bake as above2 when done1 cover the top with a meringue made of the whites of two or three eggs beaten stiff and a little powdered sugar2 return to the oven and brown slightly4 ,serve cold with cream4 ,,stewed ,,peaches ,take ripe peaches1 pare1 or wipe carefully with a damp cloth2 cut in halves1 remove the stones1 and drop into cold water4 ,when ready1 place the fruit in a saucepan1 adding sufficient boiling water to keep from burning4 ,add sugar1 two tablespoonfuls to each quart of fruit4 ,cook slowly until tender1 generally from twenty to thirty minutes4 ,,stewed ,,prunes ,wash the prunes thoroughly in warm water1 rinse1 then add water to cover1 or about three parts water to one of prunes1 and soak for several hours1 or overnight4 ,put them to cook in the same water in which they soaked1 and stew gently until tender4 ,when nearly done1 add a little sugar if desired4 ,serve cold4 ,,stewed ,,fruits ,small fruits are better stewed in a double enamel saucepan1 and the larger kind baked in a tightly covered earthen crock or jar in the oven1 with as little water as possible4 ,dried fruit1 such as figs1 prunes1 peaches1 raisins1 dates1 etc41 should first be well washed1 rinsed1 soaked for several hours in enough water to cover1 and afterward cooked in the same water in which they have soaked4 ,,pineapple ,pare1 cut into thin slices into a dish1 and sprinkle lightly with sugar2 let stand in a cool place for an hour1 and serve4 ,,fruit ,,mold ,stew a quart of berries in a small quantity of water for fifteen or twenty minutes2 then add sugar to taste1 and two tablespoonfuls of cornstarch dissolved in a little cold water2 cook until thickened1 then turn into molds first wet with cold water2 serve cold with milk or cream4 ,heat fruit juices and treat similarly4 ,,bananas ,,with ,,whipped ,,cream ,remove the peel1 cut into thin slices1 and sprinkle with a very little sugar and a few drops of orange juice4 ,serve in small dishes1 placing a tablespoonful of whipped cream on each dish4 ,if bananas are slightly scraped after removing the skins1 they will be more readily digested4 ,,apple ,,butter ,illustration3 ,large ,spoon ,pare1 quarter1 and core about equal parts of sweet and tart apples4 ,boil sweet cider down1 about four gallons into one gallon4 ,cook the apples in either sweet cider or water till soft1 then add the boiled cider1 and boil and stir with a wooden spoon until thick4 ,a little butter and ground cinnamon may be added for flavoring1 and sugar if necessary4 ,can in jars1 or set away in jars without canning if desired for immediate use4 ,,lemon ,,sirup ,boil one cupful of sugar and one-fourth cupful of water until it slightly thickens2 add a small teaspoonful of butter and a tablespoonful of lemon-juice4 ,serve hot4 ,,lemon ,,honey ,put two tablespoonfuls of butter into a saucepan to warm2 then add one cup of sugar1 the juice and grated rind of two lemons1 and two eggs well beaten2 cook until thickened1 stirring constantly that no lumps be formed1 and1 if not cooked in a double boiler1 being careful not to burn4 ,when done1 turn into cups and cover the same as jelly4 ,nice used as a filling for layer cake4 ,,plum ,,marmalade ,wash the plums1 cut them in halves1 removing the stones1 and cook for about fifteen minutes1 allowing a scant cup of water to each quart of fruit4 ,then rub through a colander1 add one cup of sugar to each quart of pulp1 and boil slowly one hour1 stirring often to prevent burning4 ,,grape ,,marmalade ,make the same as plum marmalade1 only allowing half a cup of water to a quart of fruit for cooking4 ,,to ,,make ,,fruit ,,jelly ,choose a bright1 sunny day for making jelly1 in order to have it as firm and clear as possible4 ,make in small quantities at a time1 using only porcelain or graniteware in preparing fruit or juice4 ,small fruits should be used as soon after being picked as possible1 and should not be overripe4 ,cherries should be mixed with one fourth their quantity of currants1 as they do not jelly easily4 ,two parts red raspberry with one part currant juice makes a nice-flavored jelly4 ,place the fruit desired for the jelly in the saucepan1 add only enough water to keep from burning1 and cook until tender or well scalded2 then drain through a strong1 coarse1 white flannel or cotton bag first wrung out of hot water4 ,if the bag is made three-cornered1 the weight of the fruit at the large top presses the juice out more freely at the point4 ,heat the sugar in the oven1 stirring frequently to prevent burning4 ,about three fourths of a pound should be used to each pint of juice4 ,to prevent the jelly glasses from breaking1 place them in a pan of cold water and allow it to come nearly to boiling2 or with a cloth rub the outside of them well with a little butter or oil1 and pour in the juice slowly4 ,a little paraffin poured over the jelly when cooled1 or writing-paper cut to fit the glasses1 and oiled1 is good for covering before putting on the covers4 ,,apple ,,jelly ,select nice tart1 red apples1 wash1 quarter1 and core1 but do not pare2 add a small quantity of water1 and boil only until soft4 ,then strain as directed for making fruit jelly1 measure the juice1 return it to a clean saucepan1 and boil for ten or fifteen minutes1 skimming thoroughly4 ,add the heated sugar1 three-fourths pound to each pint of juice4 ,boil a few minutes1 or until it jellies nicely1 then turn into glasses4 ,,currant ,,jelly ,weigh the fruit1 and to each pound weigh out half the weight of granulated sugar4 ,place a few of the currants in a granite saucepan1 mash with a potato masher to extract enough juice to keep it from burning1 then add the remainder of the fruit1 and boil about twenty minutes1 stirring frequently to prevent burning2 strain1 return juice to a clean saucepan1 let boil for five minutes1 skim1 then add the sugar previously heated4 ,this should jelly at once4 ,turn into glasses4 ,make blackberry and raspberry jelly in the same way4 ,,quince ,,jelly ,wash1 wipe1 and remove any imperfect spots1 quarter and core1 but do not pare the fruit4 ,cut into small pieces1 and place in the preserving pan1 with water enough to half cover4 ,cook until tender1 stirring frequently4 ,remove from the fire1 and strain through a jelly-bag1 measure the juice1 return to a clean saucepan1 let boil fifteen minutes1 then add sugar1 three-fourths pound to each pint of juice4 ,boil until it jellies nicely1 removing the scum1 and when done1 turn into the jelly cups at once4 ,,cranberry ,,jelly ,pick over and wash one quart of cranberries1 and put them in a granite saucepan with one cupful of boiling water2 cook about ten minutes1 or until soft4 ,then put them through a strainer or vegetable press1 return the juice to the pan1 add two cupfuls of sugar1 place over the fire1 and cook about five minutes4 ,turn into a mold to cool4 ,,how ,,to ,,can ,,fruit ,general ,remarks ,boiling or canning fruit consists in sealing up in air-tight bottles1 or jars1 fruit which has previously been cooked4 ,many do not appreciate the value of canning fruit because they have never tried it4 ,but the process is so simple1 and the result so satisfactory1 that those who have ever given it a trial usually feel well repaid for the effort put forth4 ,canning fruit practically lengthens the fruit season until it is perennial4 ,fruit1 if properly canned1 can be preserved1 even for years1 in a very natural and wholesome state4 ,while it is true that in semitropical countries some kind of fruit can be obtained from the markets at most seasons of the year1 it is both a matter of providence and economy to lay by1 at a time when fruit is cheap and in season1 for those times when it is scarce1 high-priced1 or unobtainable4 ,a lesson can here be learned from the bee4 ,during the summer1 when the flowers are in bloom1 it culls the sweet1 that it may have a store of honey to eat in the winter hours4 ,it is very desirable to have the fruit fresh1 as picked from the tree or vine2 but many of the nicest and most juicy and delicately flavored fruits1 such as strawberries1 raspberries1 currants1 gooseberries1 plums1 blueberries1 cherries1 peaches1 and apricots are in season for only a comparatively short time4 ,it is1 therefore1 of value to know how to preserve these for the unseasonable portions of the year4 ,it is a matter of no little convenience for the housewife to have these delicious fruits in her house1 ready for use at a moment's notice4 ,but this can be the case only by having on hand a supply of canned fruit4 ,some may think that this supply of canned fruit can readily be substituted by the same kinds of fruit put up in jams1 marmalades1 etc41 and that these can be purchased at reasonable prices at the stores all ready for use1 and the trouble of preserving fruit one's self is thereby saved4 ,while this may be true1 the fruit prepared thus is not to be compared to fruit in its more natural state4 ,the amount of sugar generally used in making jams and marmalades causes them to be too rich in saccharine matter1 and consequently more liable1 if freely used1 to injure the teeth1 cause acidity of the stomach1 dyspepsia1 and liver trouble1 while nearly all1 even dyspeptics1 can eat simple stewed fruit of one kind or another without injury4 ,selecting ,cans ,in canning fruit1 care should be taken to provide good cans and perfectly fitting covers4 ,this is a matter of much importance4 ,the ,mason glass cans1 or jars1 with the white porcelain-lined covers and white rubber bands1 are1 perhaps1 the best4 ,it may seem a little expensive on the start to purchase these1 but there is practically no further expense connected with them1 aside from providing new rubbers or covers occasionally1 as the jars can be used year after year1 or until broken4 ,either the pint1 quart1 or two-quart jars may be used1 as best suits the needs of the family4 ,if a ,mason can opener is not at hand1 the process of opening the jars may be made easier by first running the edge of a thin knife blade around under the rubbers1 care being taken not1 by prying or otherwise1 to injure the rubbers or lids4 ,after the fruit has been used from the jars1 wash and dry them1 and set away for future use4 ,the rubbers and covers may be put into a cloth bag and hung away from the dust4 ,illustration3 ,mason ,can ,process ,select good1 sound1 fresh fruit1 but not overripe1 or it will be mushy and insipid when cooked4 ,the larger fruits should not be quite as soft for canning as for eating4 ,cook in a graniteware or enameled saucepan or preserving kettle4 ,iron1 tin1 copper1 or brass should not be used4 ,always cook slowly1 as rapid boiling breaks up the fruit1 and causes it to lose much of its nice flavor4 ,cook thoroughly and evenly1 in small quantities1 and in as little water as possible1 fruit being better cooked in its own juice1 which soon boils out4 ,the length of time required for cooking will depend upon the kind and quantity of fruit1 hard and less ripe fruit requiring more time4 ,utensils for ,canning ,fruit ,two or three tablespoonfuls of sugar to each quart of fruit will generally be found sufficient for the milder fruits2 the more tart1 such as plums1 currants1 gooseberries1 etc41 will require from six to eight tablespoonfuls4 ,while the fruit is cooking1 immerse two or three jars in a large pan of scalding 7not boiling7 water1 laying them down if there is room4 ,if the jars are new1 put them in cold water1 and gradually raise the temperature1 to prevent them from breaking4 ,likewise put the covers in a basin of hot water4 ,much depends on keeping everything hot4 ,have ready an enameled dipper or cup1 a cloth for wiping the outside of the jars1 a spoon1 fork1 and a small pan in which to set the jars while being filled4 ,illustration3 ,utensils for ,canning ,fruit ,when the fruit is well cooked1 roll one of the jars over in the hot water1 empty it1 place it in the small pan1 and quickly fill with the boiling fruit1 putting in a little of the juice first4 ,fill to overflowing4 ,skim off all foam or bubbles of air that come to the top4 ,if any bubbles are seen in the fruit1 pass a fork or spoon handle1 first dipped in hot water1 down into the jar1 slightly stirring1 when they will come to the top1 and can be skimmed off4 ,wipe the juice from the top of the jar1 and screw down the cover quickly and tightly4 ,see that the rubber extends beyond the cover all around4 ,should any part of the edge of the cover fail to fit down into the rubber tightly after being screwed on1 press down all around with the edge of the handle of a strong knife4 ,turn the jars upside down to cool4 ,if no juice leaks out1 the sealing is perfect4 ,after a few hours turn the jars right side up1 and watch for a few days4 ,if there is any leakage or sign of fermentation1 the work is a failure1 and the fruit should be opened at once1 a little more sugar added1 boiled1 and used as soon as possible4 ,if all is right1 store in a cool1 dark place for future use4 ,if a proper place is not convenient1 wrap the jars in brown paper to keep out the light1 as this is likely to cause fermentation4 ,if the foregoing directions are carefully followed1 there is no reason why the work should not be a perfect success4 ,,another ,,method ,if it is desired to preserve the fruit as nearly whole as possible1 prepare it as for cooking1 place it1 dry1 compactly in the jars1 and screw the covers on loosely without rubbers4 ,place the jars1 six or eight at a time1 in a boiler1 standing them on thin pieces of board1 and filling the boiler with sufficient warm water to come up half way on the jars4 ,cover tightly1 using a thick cloth1 if necessary1 to keep in the steam2 place on the range1 and after the water comes to the boiling-point1 cook for from one-half to one hour1 according to kind and ripeness of fruit4 ,when cooked1 remove the jars1 taking care not to allow a draft to strike them1 to prevent cracking2 allow to settle a few minutes2 remove the covers1 and fill with a sirup1 boiling hot1 allowing about a cup of sugar to each quart of fruit2 or1 if desired to can without sugar1 fill the jars with boiling water4 ,put on the rubbers1 and seal at once1 testing by turning bottom side up4 ,illustration3 ,cooking ,boiler ,this method should be employed in canning vegetables4 ,only perfectly fresh vegetables should be used for canning4 ,,canned ,,beans ,,and ,,peas ,prepare string-beans as for ordinary cooking1 then press and pack them closely into the jars until full1 adding a little salt2 fill the jars to overflowing with cold water1 then screw on the covers fairly close1 place the jars in a boiler1 as directed above1 and cook for four hours2 remove from the water1 take off the covers1 place on the rubbers1 screw on the covers tightly4 ,peas should be shelled1 then canned in the same manner4 ,,canned ,,sweet ,,corn ,select that which is fresh1 and cut from the cob as directed for stewed sweet corn 7page #eg74 ,then press and pack closely into the jars until the milk appears on the top1 and they are full4 ,no water or salt should be added4 ,boil for five or six hours4 ,,canned ,,peaches ,select ripe1 firm peaches1 nearly soft enough to eat1 avoiding the clingstones4 ,the ,crawfords are perhaps the best4 ,pare1 divide in halves1 removing the stones1 and drop into cold water to prevent discoloring4 ,for each quart of fruit pour a cupful of water into a saucepan1 add three or four tablespoonfuls of sugar1 and let boil up2 drain the peaches from the cold water1 and put them into the hot sirup2 cook slowly till tender1 and can4 ,,canned ,,berries ,select those freshly picked2 if necessary to be washed1 place a few at a time in a colander and dip in and out of cold water2 cook in a small quantity of water1 adding the necessary sugar when nearly done1 and can4 ,,canned ,,quinces ,wipe with a cloth1 pare1 quarter1 core1 and divide each quarter into thirds4 ,for each two quarts of fruit pour three cups of water into a saucepan1 add nearly two cups of sugar1 and let boil up2 then put in the fruit1 and cook slowly for an hour and a half1 or until tender and of a rich pink color1 and can4 ,equal parts of quinces and apples or pears may be stewed together4 ,,canned ,,tomatoes ,select smooth1 a little under-ripe1 meaty tomatoes2 put them into a pan1 and pour scalding water over them to make the skins come off readily2 then with a sharp1 pointed knife remove the cores1 pare1 cut into thick slices1 press well into the jars1 screw the covers on loosely without rubbers1 place in boiler1 and cook for thirty minutes after reaching the boiling-point1 according to directions under 8,another ,method40 ,but little filling will be needed after being cooked4 ,for this have a few tomatoes stewed in a saucepan4 ,turn upside down till cool1 then wrap in brown paper1 and keep in a dark place4 ,,grape ,,juice ,take fresh1 well-ripened1 dark1 juicy grapes1 such as the ,black ,prince or ,concord2 pick from the stems1 rejecting all that are imperfect2 wash well1 and put to cook in an enameled saucepan with a pint of water for each three quarts of grapes4 ,cook slowly for half an hour1 or until the grapes burst open2 then drain off the juice through a jelly-bag1 filtering the skins and seeds through a separate bag4 ,reheat1 add one-half cup of sugar to a quart of juice if desired to sweeten1 and can in jars the same as fruit2 or1 put in sterilized bottles1 filling within an inch of the top1 and cork at once with good1 solid corks2 cut off the corks close to the bottle1 and seal over with sealing-wax4 ,bottle the juice from the skins separately1 as it will be less clear4 ,keep in a cool1 dark place4 ,,vegetables ,the first wealth is health4--,emerson4 ,vegetarians suffer little from thirst4--,hygienic ,review4 ,let them give us pulse to eat1 and water to drink4--,daniel4 ,sir ,isaac ,newton1 when writing his great work1 8,principia10 lived wholly upon a vegetable diet4 ,body and mind are much influenced by the kind of food habitually depended upon4--,o4 ,w4 ,holmes4 ,leaf ,while not furnishing the most nutritious diet1 vegetables contain many nutritive elements in moderate degree1 are rich in mineral substances1 and being composed largely of water1 perfectly supply many of the needs of the human system4 ,such vegetables1 however1 as peas1 beans1 and lentils1 properly termed legumes1 are highly nutritious4 ,they are commonly understood to be of the nature of the 8pulse0 upon which ,daniel the prophet subsisted in preference to the king's meat4 ,while an exclusive diet of ordinary vegetables might fail to give sufficient nourishment to meet the demands of the entire system1 their use is valuable in furnishing it with a large quantity of organic fluids1 and in giving bulk to the food4 ,it is best to combine their use with other foods1 such as grains1 which supply the qualities lacking in the vegetables4 ,only fresh vegetables should be used4 ,those which are stale can not be made wholesome and palatable by cooking4 ,their use imperils the health of the family1 and is liable to cause serious illness4 ,herein lies an advantage in having one's own garden4 ,care should be taken not to cook vegetables too much or too little4 ,they should be neither overdone nor underdone1 but 8just right40 ,cooking vegetables1 grains1 and fruits is advantageous1 as it bursts the particles of starch1 and thus renders them more easy of digestion4 ,while cooking vegetables1 a good1 steady fire should be kept up1 and the kettle kept full of hot water for replenishing4 ,never replenish with cold water1 but always with hot4 ,a good rule to follow in cooking vegetables is to put to cook in hot water all vegetables that require to have the water drained off when done1 and in cold water those that are to retain it4 ,all green vegetables1 such as spinach1 cabbage1 etc41 should be put to cook in boiling1 salted water2 the dry vegetables1 such as1 potatoes1 carrots1 beans1 split peas1 and lentils should be cooked in unsalted water4 ,about a tablespoonful of salt should generally be allowed to a gallon of water1 or one third of a teaspoonful to every pint of cooked vegetables4 ,in washing potatoes1 a coarse cloth or brush may be used to advantage4 ,if to be baked1 they should be wiped dry before placing in the oven4 ,it is a matter of both economy and improvement to pare potatoes very thin1 as much of the mealiest and most nutritious portion lies next to the skin4 ,as each potato is pared1 it should be dropped into a pan of clean1 cold water2 if allowed to fall back among the parings1 the potatoes will be dark and discolored when cooked4 ,potatoes should never be allowed to remain in the water in which they have boiled after they are done4 ,it should be drained off immediately to prevent their becoming soggy and water-soaked4 ,if given a few vigorous shakes1 which allows the steam to escape1 they will be much more dry and mealy4 ,old potatoes1 in the spring1 should be allowed to stand in cold water for an hour before paring1 to reabsorb the moisture they have lost through evaporation4 ,in baking potatoes the oven should be hot when they are put in1 and the temperature increased rather than diminished afterward4 ,only dry1 ripe1 mealy potatoes are good baked4 ,onions should be boiled in two waters1 first for about fifteen minutes with cold water put on1 then drained off1 and boiling1 salted water added to finish4 ,to peel tomatoes readily1 first pour over them a little scalding water4 ,this also applies to plums4 ,leaf ,,boiled ,,potatoes 7without skins7 ,illustration3 ,saucepan ,wash1 pare thin1 and drop into cold water to prevent discoloring4 ,if not of a uniform size1 cut the larger ones in two4 ,put to cook in only enough boiling water to prevent burning2 cook gently from twenty to thirty minutes2 when done1 drain off all the water1 place over the fire for a moment1 then give the saucepan a vigorous shake1 cover with a coarse cloth1 and set on the back of the range to dry4 ,large quantities of potatoes are best cooked by steaming over boiling water4 ,,boiled ,,potatoes 7with skins7 ,select potatoes of even size2 wash clean with a cloth or brush1 and remove the eyes and specks with a knife2 put to cook in a small quantity of boiling water2 drain when tender1 and place the saucepan on the back of the range to dry2 remove the skins and serve4 ,potatoes are best cooked in this way4 ,serve in an open vegetable dish4 ,,baked ,,potatoes ,choose smooth potatoes of uniform size1 wash well1 being careful to clean the eyes4 ,dry with a cloth1 and bake in a hot oven2 in a slow oven the skins become thick and hard4 ,serve as soon as done1 in an open dish2 if covered1 they will become soggy4 ,baked potatoes are very wholesome1 and make a good breakfast dish4 ,,mashed ,,potatoes ,wash1 pare1 and boil the same as boiled potatoes4 ,when they can be readily pierced with a fork1 drain thoroughly2 return to the range and mash1 using the potato masher vigorously for five or ten minutes1 until they are light1 smooth1 and creamy in appearance4 ,a wire potato masher does the work most satisfactorily4 ,have warmed in a saucepan a half cupful of cream or milk1 adding a small piece of butter if milk is used1 a teaspoonful of salt1 and the well-beaten white of one egg2 beat this into the potatoes until they are very light4 ,put lightly into a warm dish1 but do not press down1 and serve at once4 ,if desired1 the egg may be omitted4 ,very nice served with cream sauce or brown sauce4 ,illustration3 ,potato ,masher ,,steamed ,,sliced ,,potatoes ,wash1 pare1 and slice several medium-sized potatoes very thin4 ,have in a frying-pan a small piece of butter and a half cup of hot water1 put in the potatoes1 season with salt1 cover closely1 and set on the back of the range to cook slowly4 ,stir up a little occasionally4 ,a few thinly sliced onions may be used with the potatoes if desired4 ,,warmed-,,up ,,potatoes ,cut cold boiled potatoes into thin slices2 heat a little milk to boiling in a saucepan2 put in the potatoes1 and season with salt to taste4 ,let boil a few minutes and serve4 ,if desired1 the milk may be slightly thickened with a little flour blended in a little cold milk4 ,,potato ,,puff ,take two cupfuls of hot1 seasoned1 mashed potatoes1 and moisten well with hot milk or cream4 ,beat the yolks and whites of two eggs separately2 allow the potatoes to cool slightly1 then beat in the eggs1 the yolks first4 ,turn at once into an oiled1 shallow tin2 do not smooth or press them down1 but leave in a rocky form4 ,bake about ten minutes1 or till a delicate brown4 ,,lyonnaise ,,potatoes ,cut into dice enough cold boiled potatoes to make one pint1 brown to a golden yellow a spoonful each of butter or oil and minced onion4 ,add the potatoes1 season with salt1 and stir with a fork till a delicate brown1 being careful not to break them4 ,add a spoonful of chopped parsley1 and serve hot4 ,,new ,,potatoes ,if new and fresh1 the skins may be easily scraped off with a knife1 or rubbed off with a coarse cloth4 ,cook in a little water1 drain1 and serve2 or1 when done1 drain1 pour some rich1 sweet milk over them1 let it heat to boiling1 then thicken with a little flour rubbed smooth in a little cold milk1 allowing a tablespoonful of flour to a pint of milk1 and season with salt4 ,a few green peas cooked with new potatoes and thus dressed make a very acceptable dish4 ,,potatoes ,,with ,,cream ,pare1 and cut as many as desired into small cubes2 put into boiling water and cook from fifteen to twenty minutes2 when done1 drain off all the water1 let dry a few minutes over the fire1 then add a little salt1 a cup of thin cream1 and a little chopped parsley2 simmer for two or three minutes1 and serve at once4 ,,baked ,,sweet ,,potatoes ,choose those of uniform size1 wash thoroughly1 removing any imperfect spots1 wipe dry1 and place in a moderately hot oven2 bake for about an hour if the potatoes are rather large4 ,small potatoes are better steamed than baked4 ,send to the table as soon as done1 after removing the skins4 ,,boiled ,,sweet ,,potatoes ,wash well1 put into cold water with the skins on1 and boil until easily pierced with a fork2 drain1 remove the skins1 and place in the oven to dry for five or ten minutes2 serve in a hot1 open dish4 ,,browned ,,sweet ,,potatoes ,take cold1 boiled sweet potatoes1 peel1 cut into halves1 place on shallow buttered tins1 and brown in a hot oven4 ,,roasted ,,sweet ,,potatoes ,wash1 wipe dry1 wrap with thin paper1 and cover first with hot ashes1 then with live coals4 ,turn occasionally4 ,the coals may need renewing several times4 ,when done1 remove the ashes with a brush1 wipe with a dry cloth1 and serve4 ,sweet potatoes are nicer and more mealy when prepared in this way4 ,,yams ,prepare the same as roasted sweet potatoes or baked sweet potatoes4 ,boiling them is thought to quite spoil their flavor4 ,,stewed ,,tomatoes ,take nice1 fresh tomatoes1 pour boiling water over them1 remove the skins1 slice into a granite saucepan1 add a cupful of water1 and stew from twenty to thirty minutes4 ,then add salt1 butter1 and a half cup of bread or cracker crumbs1 or slightly thicken with cornstarch1 blended with a little cold water4 ,sugar may be added if desired4 ,,baked ,,tomatoes ,select smooth1 even-sized1 ripe tomatoes4 ,peel1 remove the stems1 and place in an earthen pudding dish2 season with a little salt and butter or cream1 and bake in a rather hot oven for half an hour4 ,,tomatoes ,,and ,,macaroni ,put to cook one-half cup of macaroni broken into inch pieces into three cups of boiling water2 boil for about an hour1 or until perfectly tender1 adding more water if necessary4 ,when done1 put into a pudding dish1 and pour over two cups of stewed tomatoes previously rubbed through a colander4 ,add a little salt1 a few bits of butter1 a half cup of sweet cream1 and bake in the oven till done4 ,if the tomatoes are quite juicy1 a teaspoonful of flour may be used for thickening4 ,illustration3 ,colander ,,scalloped ,,tomatoes ,take one quart of stewed fresh or canned tomatoes1 rub through a colander1 and thicken with a cupful of bread or cracker crumbs2 add a little salt1 a few spoonfuls of cream1 and bake for twenty or thirty minutes4 ,illustration3 ,can ,opener4 ,,boiled ,,beans ,pick over1 wash1 and soak two cupfuls of beans overnight in cold water4 ,in the morning drain1 and put to cook in hot water4 ,cook slowly for two or three hours1 or until perfectly tender1 adding more hot water as needed1 as they should be quite juicy when done2 avoid much stirring4 ,season with salt and a little butter or cream4 ,colored beans having too strong a flavor may be improved by parboiling for fifteen minutes1 then draining1 and putting to cook in fresh boiling water4 ,,boiled ,,beans ,,with ,,rice ,wash and soak two cupfuls of beans in cold water overnight2 in the morning put to cook1 and after about an hour add one-half cup of well-washed rice4 ,cook slowly until done1 season as above1 and serve4 ,,baked ,,beans ,take two cupfuls of beans1 pick over1 wash1 soak overnight1 and cook the same as boiled beans4 ,when done1 add a little butter and salt1 and two tablespoonfuls of molasses2 turn into a pudding dish1 and bake until nicely browned4 ,a little hot water should be added occasionally to prevent their becoming too dry4 ,,baked ,,green ,,beans ,,and ,,corn ,shell the beans1 and cut the sweet corn from the cob4 ,put layers of each in equal quantities in a bean pot or pan1 seasoning with salt and butter4 ,add boiling water to cover1 and bake in the oven for about two hours1 adding more hot water as it becomes absorbed4 ,,mashed ,,beans ,soak overnight two cupfuls of beans1 and cook the same as boiled beans4 ,when very tender1 and the water nearly absorbed1 rub through a colander to remove the skins2 add half a cup of cream or of rich1 sweet milk and a little butter2 put into a shallow dish1 smooth the top with a knife or spoon1 and place in the oven to brown4 ,,string ,,beans ,wash1 break off each end1 stripping the strong fibers from end to end4 ,cut or break into inch lengths1 and put to cook in enough boiling1 slightly salted water to cover4 ,cook from one to two hours1 or until very tender1 the length of time required depending upon the age and variety of the beans4 ,the water should be quite absorbed when done4 ,add a little milk and butter if cream is not available4 ,let come to a boil1 and serve4 ,,split ,,peas ,look over carefully1 wash1 and put to cook in a good quantity of cold water4 ,let come to a boil1 then simmer until tender and the water quite absorbed4 ,press through a colander if desired to remove the skins1 season with salt1 and cream or butter1 and serve4 ,,green ,,peas ,shell1 and put to cook in boiling1 slightly salted water1 allowing one cupful of water to every four cups of peas4 ,if they are old1 and need longer cooking1 add more water if necessary4 ,cover1 and cook rather slowly till tender4 ,about thirty minutes' cooking for fresh1 young peas will be found sufficient4 ,when done1 pour over a cupful of sweet milk1 heat to boiling1 and thicken with a little flour4 ,season with a little salt1 and a spoonful of cream or a small piece of butter4 ,,lentils ,cook1 season1 and serve the same as split peas1 only less water and less time for cooking will be required4 ,,baked ,,rice ,take one cupful of rice1 wash well by turning into a colander and dipping in and out of warm water1 put into a pudding dish1 and pour over four cupfuls of milk1 or two each of milk and water1 adding a little salt4 ,bake about an hour1 stirring once or twice before the top becomes hard4 ,serve as a vegetable with lentil sauce4 ,,plain ,,boiled ,,rice ,wash thoroughly one cupful of rice1 and sprinkle it slowly into a granite saucepan containing two or three quarts of rapidly boiling1 slightly salted water4 ,if the grains sink to the bottom1 stir gently until they keep in motion themselves4 ,boil rapidly1 without covering1 for thirty minutes1 or until soft2 then drain through a colander and rinse with hot water to remove all starch4 ,the grains should be separate and distinct from one another4 ,it may be served with a tomato sauce4 ,see page #gg4 ,,spaghetti ,,with ,,tomato ,,sauce ,break in pieces and cook in boiling1 salted water1 or cook whole by dipping the ends in the hot water1 and as they bend1 coil them around in the saucepan4 ,cook for twenty or thirty minutes1 or until soft1 then drain1 rinse with hot water to remove starch if it is sticky1 turn into a dish and pour over a hot tomato sauce1 made as directed on page #gg4 ,,stewed ,,cauliflower ,carefully separate into small portions2 examine closely to make sure there are no insects on it2 let stand a short time in cold water1 then put into boiling1 salted water1 and cook from twenty to forty minutes1 or until tender4 ,drain1 season with a little butter or cream1 or serve with cream sauce poured over it4 ,,cauliflower ,,with ,,tomato ,,sauce ,cook the same as stewed cauliflower4 ,when done1 drain1 turn into a dish1 and pour over it a hot tomato sauce4 ,,stewed ,,cabbage ,remove the outer leaves1 divide into halves1 cut very fine with a sharp knife1 omitting the heart4 ,put into a saucepan with a half cup of boiling water1 add a little salt1 cover closely1 and cook until tender1 adding a little more hot water1 if it becomes too dry before it is done4 ,when done1 add a few spoonfuls of cream1 allow to heat1 and serve4 ,,boiled ,,cabbage ,remove the outer leaves1 place in cold water for half an hour1 then quarter1 and put to cook in boiling water1 adding a little salt4 ,boil vigorously for about thirty minutes2 turn into a colander1 remove the heart and coarse portions1 press out all the water1 return to the saucepan1 and season with butter or cream2 allow to heat1 and serve on a hot dish at once4 ,,boiled ,,celery ,take one bunch of celery1 cut off tops and roots1 scrape and wash the stalks1 then cut them into small pieces1 and put to cook in boiling water4 ,let cook for fifteen or twenty minutes1 or until tender2 drain1 turn into a heated dish1 and pour over a cream sauce4 ,for making cream sauce see page #gg4 ,,stewed ,,asparagus ,wash1 break into small pieces1 and cook from twenty to thirty minutes in just enough water to cover2 when tender1 drain1 add a little butter and salt and a cup of milk2 let come to a boil1 and thicken with a teaspoonful of flour4 ,boil up and serve4 ,,boiled ,,carrots ,select small or medium-sized carrots1 wash1 scrape1 rinse in cold water1 then put to cook in boiling water2 cook about thirty minutes1 or until tender1 then drain4 ,serve as boiled1 or slice them into a heated vegetable dish1 and pour over them a cream sauce prepared as directed on page #gg4 ,,boiled ,,parsnips ,prepare and cook the same as boiled carrots4 ,,baked ,,parsnips ,wash1 scrape1 rinse1 divide in halves1 add a little more than enough boiling water to cook them1 and boil slowly until tender2 place in a shallow dish1 pour over the juice that remains1 add a little salt1 a spoonful or two of cream1 and place in the oven until nicely browned1 basting occasionally4 ,,stewed ,,turnips ,pare the turnips1 cut into slices1 and cook until perfectly tender2 then drain1 mash fine with a spoon or potato masher1 season with salt1 a little butter or cream if desired1 and serve4 ,,sliced ,,cucumbers ,pare the cucumbers1 slice them very thin into a dish1 sprinkle with salt1 cover loosely1 and shake briskly to distribute the salt2 let stand for about half an hour2 then drain off all the water1 and shortly before serving pour over the juice of one or two lemons4 ,a spoonful or two of cream may be added if desired4 ,cucumbers should be thoroughly masticated4 ,their reputed indigestibility is largely due to a failure in this particular4 ,,boiled ,,onions ,cut off the tops and bottoms1 remove the outer skins1 and put to cook in cold water2 boil fifteen minutes2 then drain1 and cook in boiling1 salted water until tender2 turn into a pudding dish1 and cut into small pieces2 pour over a cupful of hot cream sauce1 sprinkle the top with bread crumbs1 and bake until brown4 ,for making cream sauce see page #gg4 ,,baked ,,squash ,cut into sections1 and place shell downward on the top shelf of the oven4 ,bake until tender1 and serve hot in the shell2 or1 scrape out the inside1 mash1 add a few spoonfuls of cream or a little butter1 and serve4 ,,stewed ,,squash ,peel1 remove seeds1 cut into small pieces1 and stew until tender in a little boiling water2 drain1 mash smooth1 and season with butter and salt4 ,vegetable marrows may be prepared in the same manner4 ,,succotash ,soak one cupful of beans overnight4 ,when ready to cook1 add water and one cupful of dried sweet corn1 and cook until tender4 ,season with salt1 a little cream or butter1 and serve4 ,if green sweet corn is used1 do not add it to the beans until they are nearly done4 ,,boiled ,,sweet ,,corn ,select full-grown ears1 not old and hard1 but full of milk2 remove the husks and silks1 and put to cook in enough boiling1 salted water to cover4 ,boil from thirty to forty minutes2 when done1 drain1 and serve on the cob hot1 with a little butter if desired4 ,the corn from ears not eaten may be cut from the cob and warmed up with a little cream or butter for the next meal4 ,,stewed ,,sweet ,,corn ,remove husks and silks1 stand the ears in a dish1 and with a sharp knife cut off the corn from the top downward1 taking a little more than half of the kernel in depth2 then scrape gently downward to get the remainder of the milk and meat of each kernel4 ,place in a saucepan1 add half a cup of water for each quart of corn1 and cook for fifteen or twenty minutes4 ,when done1 add a little salt1 a half cup of cream1 or a cup of milk and a little butter1 boil up and serve4 ,the milk may be slightly thickened with flour1 if desired4 ,,baked ,,beets ,take young1 tender beets1 wash clean1 place in a baking dish with a little water1 and bake from one to two hours1 or until tender2 add a little hot water occasionally if they become dry4 ,when done1 remove the skins1 slice1 and serve with lemon-juice4 ,,boiled ,,beets ,cut off the tops1 but avoid cutting the beets2 put to cook in boiling water4 ,when tender1 remove to a pan of cold water2 rub off the skins with the hands1 slice thin1 and serve with lemon-juice4 ,,beet ,,greens ,take the tops from young1 tender beets1 look over1 put to cook in boiling1 slightly salted water1 and cook until tender2 then drain in a colander2 chop rather fine1 and serve with lemon-juice4 ,,spinach ,look over carefully a good quantity of spinach1 rejecting all wilted and decayed leaves4 ,wash thoroughly in several waters1 and put to cook in slightly salted1 boiling water1 and boil from twenty to thirty minutes4 ,when tender1 drain in a colander1 cut into coarse pieces1 and put into a warm dish2 add a few bits of butter1 and garnish with slices of hard-boiled eggs4 ,serve with lemon-juice4 ,,celery ,remove all the green and decayed parts from the stalks1 and put into cold water4 ,when ready to serve1 place in a celery glass with the small ends downward4 ,curl the tops by cutting into narrow strips a little way down4 ,celery is recommended as a good nerve food4 ,,salads ,,and ,,salad ,,dressings ,plain and healthful living tends to long and happy living4--,selected4 ,the foundation of a happy home is laid in the kitchen4--,marion ,harland4 ,,tomato ,,salad1 ,,no4 #a ,peel smooth1 ripe tomatoes1 cut into thin slices1 and arrange in layers in a dish1 sprinkling each layer with sugar4 ,turn over the whole a half cup of lemon-juice before serving4 ,,tomato ,,salad1 ,,no4 #b ,peel1 slice1 and place in a dish1 and sprinkle lightly with salt4 ,to the beaten yolk of one egg add the juice of one or two lemons1 a teaspoonful of sugar1 and pour all together over the tomatoes4 ,,cabbage ,,salad1 ,,no4 #a ,chop very fine half a small head of crisp cabbage1 and put into a dish4 ,mix together two tablespoonfuls of sugar and the juice of two lemons1 and pour over the cabbage2 add a spoonful or two of thick cream1 stir together1 and serve4 ,the cream may be omitted if preferred4 ,,cabbage ,,salad1 ,,no4 #b ,chop the cabbage fine1 and dress with mayonnaise dressing4 ,if preferred omit to thin the dressing with cream1 and cover the cabbage with whipped cream1 slightly sweetened4 ,,cabbage ,,and ,,tomato ,,salad ,cut the cabbage as above1 and put into a dish4 ,peel and slice two or three large1 ripe tomatoes1 and place on the cabbage4 ,toss up lightly in the dish1 sprinkle with sugar1 and pour over all the juice of two lemons4 ,,lettuce ,,salad1 ,,no4 #a ,separate the leaves1 look over1 wash1 and put into cold water a while before using4 ,when ready to serve1 place on a dish and pour over a dressing made of equal quantities of lemon-juice1 sugar1 and water4 ,,lettuce ,,salad1 ,,no4 #b ,wash and shred two heads of lettuce4 ,boil two eggs until hard1 remove the shells1 and mash the yolks fine2 mix well together the juice of one or two lemons1 two or three tablespoonfuls of water1 one tablespoonful of sugar1 one-half teaspoonful of salt1 one tablespoonful of sweet cream1 adding this last to prevent curdling1 and the yolks of the eggs1 and pour over the lettuce4 ,cut the whites of the eggs into rings and arrange on the top4 ,a spoonful or two of minced onion may also be added4 ,,potato ,,salad ,cut into thin slices1 hot or cold boiled potatoes1 and place in a dish without breaking slices4 ,a small onion1 chopped fine1 to each pint of potatoes may be added if desired4 ,cover with mayonnaise dressing4 ,,vegetable ,,salad ,put a layer of fresh watercress or lettuce into a salad bowl1 then alternate with layers of peeled1 thinly sliced cucumber and tomatoes4 ,when enough is prepared1 place a border of watercress around the bowl4 ,just before serving1 pour over a ,french dressing1 and toss up lightly with a fork till well mingled4 ,,fruit ,,salad ,place in salad dish alternate layers of sliced bananas and strawberries1 sprinkling each layer with sugar4 ,cover with whipped cream1 and serve4 ,,banana ,,salad ,slice crosswise six ripe bananas into a dish2 sprinkle with powdered sugar1 then turn over them the juice of two nice large oranges2 let stand for an hour in a cool place1 and serve4 ,,nut ,,and ,,celery ,,salad ,take three cupfuls of finely cut1 crisp celery1 and one cupful of chopped ,english walnuts2 dress with mayonnaise dressing1 made thin with a little sweet cream4 ,,french ,,dressing ,mix thoroughly together six tablespoonfuls of oil1 a pinch of salt1 and two tablespoonfuls of lemon-juice4 ,,mayonnaise ,,dressing ,to the yolks of two fresh eggs add a scant teaspoonful of salt2 then beat in slowly1 almost drop by drop1 a small cupful of olive-oil4 ,the mixture should become nearly as thick as butter4 ,then gradually add one tablespoonful of lemon-juice4 ,thin with sweet cream4 ,nice for potato1 cabbage1 or nut salads4 ,if used for tomato salad1 omit the cream4 ,,substitutes ,,for ,,meats ,as a man eateth1 so is he4--,german ,proverb4 ,lord ,byron refused to eat meat because1 as he said1 8,it makes me ferocious40 ,the flesh of animals tends to cause grossness of body1 and to benumb the finer sensibilities of the mind4--8,bible ,hygiene40 ,the eating of much flesh fills us with a multitude of evil diseases1 and a multitude of evil desires4--,porphyrises1 #bcc ,a4 ,d4 ,animal food is one of the greatest means by which the pure sentiment of the race is depressed4--,alcott4 ,the candidates for ancient athletic games were dieted on boiled grain with warm water1 cheese1 and dried figs1 but no meat4 ,modern athletes are not allowed meat while in training4 ,i have known men who prayed for a good temper in vain1 until their physician proscribed eating so much meat2 for they could not endure such stimulation4--,henry ,ward ,beecher4 ,the liability to disease is increased by flesh eating4 ,where plenty of good milk and fruit can be obtained1 there is rarely any excuse for eating animal food4--8,christian ,temperance40 ,leaf ,from the instruction given at the beginning respecting foods1 it is evident the ,creator did not design that either man or beast should subsist on flesh foods4 ,to ,adam and ,eve he said3 8,behold1 ,i have given you every herb bearing seed1 which is upon the face of all the earth1 and every tree1 in the which is the fruit of a tree yielding seed2 to you it shall be for meat4 ,and to every beast of the earth1 and to every fowl of the air1 and to everything that creepeth upon the earth1 wherein there is life1 ,i have given every green herb for meat40 ,gen4 #a3bi1 #cj4 ,but sin brought many changes into our world1 and because of the changed circumstances1 customs1 and practises were instituted and allowed which were not in harmony with the primeval order of things4 ,among other things meat eating was permitted4 ,just after the flood1 when the face of the earth had been desolated1 ,god said to ,noah3 8,every moving thing that liveth shall be meat for you2 even as the green herb have ,i given you all things40 ,gen4 #i3c4 ,but the blood was not to be eaten with the flesh1--a very wise provision1 for if there is any disease in the system1 it is sure to be found in the blood4 ,a little later1 as a further precaution in the interests of health1 instruction was given that only the flesh of 8clean beasts0 was to be eaten1 such as that of the ox1 the sheep1 the goat1 the deer1 etc4 ,see ,leviticus #aa and ,deuteronomy #ad4 ,but for all this it must be admitted that the flesh of animals is not a natural diet for man1 nor does it constitute the most healthful food4 ,of this it may be truly said as ,christ said of the granting of a writing of divorcement1 it was suffered because of the 8hardness0 of their hearts1 8but from the beginning it was not so40 ,matt4 #ai3h4 ,it was never intended that man should take the life of any innocent1 living creature4 ,meat eating tends to excite the passions4 ,this is seen in the animal kingdom4 ,the animals that are mild1 patient1 and docile are generally herbivorous1 such as the cow1 the sheep1 the horse2 while the excitable1 quick-tempered1 and ferocious animals are meat eaters1 such as the lion1 the tiger1 the leopard4 ,a meat diet also tends to constipation1 the great scourge of the race4 ,one object of this work1 therefore1 is in the interests of health and morality1 to educate people out of meat eating rather than into it2 and to supply such a variety of recipes for good1 wholesome1 palatable1 and nutritious dishes1 prepared from natural food elements1 that meat eating will be practically unnecessary4 ,moreover1 so many animals at the present time are becoming so greatly diseased that it is not a little dangerous to eat largely of their flesh4 ,as a matter of safety the use of flesh-meats might very consistently be dispensed with altogether4 ,the fact1 therefore1 that meat may be cheap1 or that it may be easily or quickly prepared1 should count for little with those who have the best interests of their families in view4 ,from every standpoint from which the subject may be viewed1 the reasons for discontinuing the use of flesh-meats are more imperative now than ever before4 #a4 ,this is an age of disease4 ,animals are coming to be greatly diseased4 ,the use of their flesh1 therefore1 tends to increase disease in mankind1 and thus to shorten life4 #b4 ,this is an age of intemperance4 ,flesh-meats are all more or less stimulating4 ,their use1 therefore1 tends to increase this evil4 #c4 ,this is an age of surfeiting4 ,meat eating is1 to a large degree1 responsible for this4 ,a well-known ,english writer on cookery says3 8,no one will deny that the foods we are apt to eat too much of are those absent from a purely vegetarian fare1 such as meat1 game1 fish1 eggs1 etc41 upon which materials the culinary art seems exercised to tempt us beyond the satisfying of the appetite40 #d4 ,this is an age of vice and immorality4 ,a meat diet tends greatly to increase this terrible evil4 #e4 ,this is an age of violence and murder4 ,the practise of killing and eating animals tends to harden men's hearts1 to destroy their finer sensibilities1 and thus to increase violence and crime4 ,in the beginning ,god gave man no flesh foods to eat4 ,and after the ,exodus1 when he had his own way with his own people1 he gave them no flesh to eat4 ,before taking them into the promised land1 for forty years he fed them on 8manna10 a purely vegetarian food4 ,ex4 #af3ca2 ,num4 #aa3g1 #h4 ,and when they 8fell a lusting10 and said1 8,who shall give us flesh to eat80 he was displeased with them1 and1 with the giving of the quails1 brought a great plague upon them4 ,numbers #aa2 ,ps4 #gh3ah-ca4 ,in the ,new ,testament1 the apostle1 referring to this experience1 warns ,christians against falling into the same error4 8,now these things10 he says1 8were our examples1 to the intent we should not lust after evil things1 as they also lusted4444 ,and they are written for our admonition1 upon whom the ends of the world are come40 #a ,cor4 #aj3e-aa4 ,evidently1 therefore1 meat eating is not in harmony with ,god's original plan4 ,and it must be that the nearer we bring ourselves into harmony with that plan1 the better it will be for us4 ,to some it may seem difficult to give up the use of meat4 ,but in this1 as in all reformatory work1 much depends upon the mind4 ,let the correct principle be first assented to2 then1 step by step1 let the practise be brought into conformity to the principle1 making changes gradually1 if necessary1 leaving off the meat dishes as others more wholesome can be substituted4 ,we should cultivate a love for that which we know to be good and healthful4 ,to assist those who desire to make this dietetic reform1 a few recipes are here given which will be found to be good substitutes for meats4 ,,vegetable ,,and ,,lentil ,,stew ,soak one-half cup of lentils in a cup of cold water for an hour2 then put to cook in three cups of hot water with one turnip1 three or four medium-sized potatoes1 a small onion1 and a stalk or two of celery1 all cut into small pieces4 ,stew for about half an hour1 or until well done1 and the water quite absorbed4 ,season with salt1 and serve with brown sauce4 ,,vegetable ,,hash ,boil separately in a small quantity of water1 three or four medium-sized potatoes sliced fine1 two turnips1 one carrot1 and an onion1 all cut into fine pieces2 when done1 drain1 and turn all together into a saucepan2 season with salt1 add a teaspoonful of dry1 powdered sage1 a half cup of sweet cream1 or the same quantity of milk1 and a small piece of butter1 and heat to boiling2 then stir in one or two tablespoonfuls of browned flour rubbed to a paste in a little cold water1 cook a few minutes longer1 and serve hot4 ,,potato ,,rolls ,take two potatoes1 one turnip1 a small onion1 a stalk of celery1 and a little powdered sage2 chop all into very fine pieces and mix well together1 adding salt as desired4 ,make a paste as for pies1 roll out rather thin1 cut into squares1 and place on each square as much of the mixture as it will hold2 wet the edges1 and fold up as a sausage roll1 pressing the dough together at the ends1 place in a pan and bake from thirty to forty minutes in a moderate oven4 ,serve hot4 ,very nice4 ,,bread ,,steak ,dip slices of stale bread or toast in a little milk or cream to slightly soften2 sprinkle with a little salt2 beat up an egg or two1 dip in the slices1 place in a hot frying-pan with a little butter1 and brown on both sides4 ,serve with brown sauce4 ,,forcemeat ,,fritters ,rub one tablespoonful of butter into two cupfuls of fine breads crumbs1 adding a little chopped parsley or other herb flavoring1 and season with salt2 then add one cup of thin cream or rich milk1 and three eggs beaten separately4 ,stir well1 and bake in fritters1 in a hot frying-pan1 or on a griddle1 rubbed with a little butter1 browning lightly on both sides4 ,serve with brown sauce4 8,,prairie0 ,,fish ,cut thick1 cold1 corn-meal mush into slices about half an inch thick2 roll in flour1 and brown on both sides in a hot1 buttered frying-pan2 or brush with thick1 sweet cream1 and brown in the oven4 ,,boiled ,,macaroni ,if dusty1 wipe with a dry cloth instead of washing1 then take a cupful broken into small pieces1 and put to cook in boiling1 salted water2 cook until tender1 adding more hot water occasionally if necessary4 ,when done1 drain1 and serve hot with a little cream2 or pour over a pint of milk1 heat to boiling1 and stir in the yolk of one well-beaten egg and a little salt2 or omit the egg1 and thicken with a tablespoonful of flour rubbed smooth in a little cold milk4 ,,peanut ,,sausage ,thoroughly mix to a cream one level tablespoonful of peanut butter with two tablespoonfuls of cold water2 then add three tablespoonfuls of grated bread crumbs1 a pinch of salt1 and a teaspoonful of minced onion or powdered sage2 mix all well together1 form into small cakes with the hands1 and place in an oiled1 heated frying-pan till nicely browned1 turning and browning on both sides4 ,place on a platter1 and garnish with sprigs of parsley4 ,serve with brown sauce1 ,no4 #b1 page #gh4 ,very tasty4 ,,peas ,,puree ,soak a cupful or two1 or as many as needed1 of split peas overnight in cold water4 ,in the morning wash1 drain1 and put to cook in boiling water1 and cook slowly4 ,when very tender1 and quite dry1 mash smooth1 season with salt and a little sweet cream4 ,serve hot4 ,,stewed ,,salsify1 ,,or ,,vegetable ,,oysters ,wash1 scrape1 cut into slices about one fourth of an inch in thickness1 and drop at once into cold water to prevent discoloring4 ,then put to cook in an enameled saucepan1 in a small quantity of boiling water1 about equal parts of water and salsify1 adding a little salt4 ,cook from twenty to fifty minutes1 according to age1 and when tender add a little more water if at all dry1 a cupful of cream or rich milk1 and simmer for a few minutes4 ,have ready in a dish some slices of toasted bread cut in halves1 pour over the salsify1 and serve4 ,,lentil ,,rissoles ,take equal quantities of well-cooked brown lentils and cold boiled potatoes and mash well together2 then add one third that amount of fine bread crumbs1 a teaspoonful each of powdered sage and minced onion1 and a little salt4 ,dissolve a teaspoonful of nut butter in two tablespoonfuls of hot water2 and add to the mixture4 ,mix all well together1 press into an oiled tin1 cut into squares with a knife1 and place in the oven for fifteen or twenty minutes4 ,serve hot4 ,,eggs ,food should be prepared with simplicity1 yet with a nicety which will invite the appetite4 ,there should not be many kinds at any one meal1 but all meals should not be composed of the same kinds of food without variation4 ,the mother should study to set a simple yet nutritious diet before her family4--,mrs4 ,e4 ,g4 ,white4 ,leaf ,,boiled ,,eggs ,if desired to have the white set1 but the yolk a liquid1 boil eggs three minutes2 then remove from the fire and leave them in the hot water a moment or two to set the whites4 ,the water should be boiling when the eggs are dropped in4 ,if desired to have the yolks dry and mealy1 and at the same time the whites not hard1 tough1 and leathery1 place the eggs in boiling water1 then let simmer in water a little below the boiling-point1 or at a temperature not above #afe ,fahrenheit1 for about twenty minutes4 ,eggs are best cooked thus4 ,for garnishing salads1 etc41 boil about twenty minutes1 then immediately place a moment in cold water to prevent the whites becoming discolored1 and to make the shells remove easily4 ,,poached ,,eggs ,put into a shallow pan as much hot water as will cover the eggs well4 ,a tablespoonful of lemon-juice may be added to the water to make the eggs white4 ,break the eggs one at a time into a cup and slip gently into the water1 which should not boil1 but only simmer4 ,let stand for about five minutes1 or until the white is firm1 but not hard1 and the yolk enveloped in a film of white4 ,remove each egg with a skimmer1 or large spoon1 drain1 trim the edges1 and serve in egg saucers1 or on toast4 ,make a thin cream sauce and pour around them if desired4 ,,scrambled ,,eggs ,for each egg allow two tablespoonfuls of boiling water or milk4 ,break the eggs into a dish1 beat lightly with a spoon1 add a little salt1 drop into the boiling water or milk1 and stir briskly until set1 but soft4 ,they are nice thus served on toast4 ,,steamed ,,eggs ,break the eggs into egg dishes or oiled patty-pans1 sprinkle with salt1 and steam over boiling water until the whites are set and a film covers the yolk4 ,serve with or without toast4 ,,scalloped ,,eggs ,boil five or six eggs for twenty minutes2 remove the shells1 and cut the eggs into thin slices2 put a layer of grated or fine bread crumbs into a buttered pudding dish1 then a layer of the sliced eggs2 sprinkle with salt1 then add another layer of bread crumbs1 then another of egg1 and so on till the dish is filled1 having a layer of crumbs for the top4 ,heat a cup of milk to boiling1 and pour over the scallop2 sprinkle over a few more crumbs1 and bake until slightly browned4 ,,baked ,,eggs ,break the required number of eggs into a shallow baking pan1 or small patty-pans1 previously buttered1 to prevent sticking4 ,season with salt1 and bake until set4 ,remove to a warm platter1 and serve at once4 ,,egg ,,sandwiches ,mash the yolks of two hard-boiled eggs1 a sprinkle of salt1 and a little chopped cress1 smooth and fine2 spread this on thin slices of bread slightly buttered1 and press together4 ,,eggs ,,and ,,tomato ,,sauce ,melt a spoonful of butter in a deep dish1 break in carefully the number of eggs desired1 and place on the stove until they begin to set2 then pour over them a hot tomato sauce1 made after directions on page #gg4 ,,eggs ,,on ,,toast ,boil three eggs for twenty minutes4 ,put one tablespoonful of butter into a frying-pan4 ,when hot1 stir in one tablespoonful of flour1 one-fourth teaspoonful of salt1 and gradually1 to avoid lumps forming1 one cupful of milk4 ,add the whites of the three eggs1 chopped fine4 ,when hot1 pour over three or four slices of moistened toast4 ,put the yolks through a sieve or vegetable press over the toast1 garnish with bits of parsley1 and serve hot4 ,,omelets ,simple diet is best2 for many dishes bring many diseases4--,pliny4 ,,plain ,,omelet ,beat the yolks and whites of three eggs separately2 allow one tablespoonful of milk to each egg4 ,stir the milk and yolks of the eggs well together and season with salt2 then with a spoon carefully fold in the stiffly beaten whites of the eggs4 ,turn all into a hot frying-pan1 sufficiently buttered to prevent sticking4 ,cook rather quickly1 being careful not to burn4 ,carefully lift the edges of the omelet while cooking1 with a knife or spoon1 that it may be equally cooked4 ,when well set1 double one part over the other1 remove to a warm dish1 and serve at once1 as an omelet is not so good when cold4 ,it should be very light and tender1 and nicely browned4 ,,fruit ,,omelet ,prepare as above1 spreading a thin layer of any kind of jelly over one half before folding the other half over it2 add a sprinkle of sugar if desired4 ,,bread ,,omelet ,for each person allow one egg1 three tablespoonfuls of milk1 and one tablespoonful of finely grated bread crumbs2 beat well together1 and add a little salt1 butter a deep plate or shallow pan1 pour in the mixture1 and bake in the oven until well set4 ,,macaroni ,,omelet ,take a small handful of macaroni broken into small pieces1 drop into hot water1 and boil until tender2 drain4 ,heat a cupful of milk to boiling1 and stir in two even tablespoonfuls of flour rubbed smooth in a little cold milk4 ,stir until thickened2 remove from the fire1 add the macaroni1 a few bits of chopped parsley1 and four eggs well beaten2 season with salt2 pour all into a hot1 buttered dish1 sprinkle with a small handful of bread crumbs1 and place in the oven till nicely browned2 then turn out on a hot1 flat dish1 and serve with brown sauce4 ,,puddings ,the proof of the pudding is in eating it4 ,eat to live1 but do not live merely to eat4 ,health is the greatest of all possessions1 and 'tis a maxim with me1 that a hale cobbler is better than a sick king4--,bicherstaff4 ,in order to preserve health1 temperance in all things is necessary--temperance in labor1 temperance in eating and drinking4--8,christian ,temperance40 ,leaf ,,sago ,,pudding ,to five cups of boiling water add a cup of sago1 previously soaked in a cup of cold water for twenty minutes1 two thirds of a cup of sugar1 and a half cup of well-washed raisins4 ,cook all together till transparent1 flavor with lemon or vanilla1 and serve with cream or boiled custard sauce4 ,,tapioca ,,pudding ,soak one cupful of tapioca overnight in a pint of water4 ,in the morning add one quart of milk1 stirring gently1 and boil about twenty minutes2 then add the yolks of four eggs well beaten1 and one cup of sugar1 and boil a few minutes longer2 pour into an earthen dish1 and flavor with a teaspoonful of vanilla2 cover with a meringue made of the whites of the four eggs beaten stiff1 and four tablespoonfuls of powdered sugar1 and place in a slow oven to brown slightly4 ,serve cold4 ,,rice ,,pudding ,take a cupful of boiled rice1 and a half cup of washed raisins1 and mix together in a pudding dish4 ,beat well together two eggs1 two tablespoonfuls of sugar1 and two cupfuls of milk1 and pour over the raisins and rice4 ,bake in a moderate oven until the custard is just set4 ,if left in too long1 the milk becomes watery4 ,this is a good way to use up left-over rice4 ,,cornstarch ,,pudding ,take three tablespoonfuls of cornstarch and stir smooth in a little cold water2 over this pour one pint of boiling water2 then stir in the whites of three eggs beaten stiff1 one tablespoonful of sugar1 and a pinch of salt4 ,steam fifteen minutes1 or cook slowly until thickened4 ,serve cold with a sauce prepared as follows3 ,heat one cup of milk to boiling2 beat together the yolks of the three eggs and one-half cup of sugar until creamy1 and stir into the milk2 boil until smooth1 and remove from the fire at once4 ,flavor with lemon or vanilla1 and allow to cool4 ,,bread ,,pudding1 ,,no4 #a ,take one pint of bread crumbs1 and pour over them one quart of milk2 then add the yolks of four eggs well beaten1 four tablespoonfuls of sugar1 and bake in the oven4 ,when done1 spread the top with jelly or marmalade1 and cover with a meringue made of the four whites of the eggs beaten stiff1 and two tablespoonfuls of powdered sugar4 ,brown slightly1 and serve warm or cold1 with or without sauce or cream1 as preferred4 ,,bread ,,pudding1 ,,no4 #b ,cut stale bread into cubes1 and moisten with milk or water2 then pour over a mixture of eggs1 sugar1 and milk1 allowing one egg and one tablespoonful of sugar to each cup of milk4 ,steam or bake4 ,currants or raisins may be added4 ,,cold ,,peach ,,pudding ,cut slices of stale bread into strips1 and line a pudding basin or round mold as neatly as possible4 ,then fill the center of the mold with stewed fresh or canned peaches1 slightly warmed1 add sugar to sweeten1 and place a slice of bread over the fruit4 ,pour over enough of the sirup or fruit juice to soak all the bread4 ,take a saucer or plate about the size of the mold1 and place it upside down on top1 over the pudding1 and put a heavy weight on the plate4 ,let stand overnight1 and in the morning turn into a glass dish for the table4 ,cut into slices1 and serve with milk or cream4 ,raspberries or blackberries may be used instead of peaches4 ,,prune ,,whip ,wash thoroughly one-half pound of prunes and soak for an hour in cold water enough to cover2 cook gently in the same water until the prunes are tender1 and the juice is nearly absorbed4 ,then rub through a colander4 ,when cold1 add two tablespoonfuls of sugar1 a little lemon-juice1 and the stiffly beaten whites of three eggs4 ,stir all well together1 pile lightly in a buttered pudding dish1 and bake about ten minutes1 or until a delicate brown4 ,serve with whipped cream or boiled custard sauce4 ,see pages #gi and #gh4 ,,fig ,,pudding ,take half a pound of finely chopped figs1 one cupful of bread crumbs1 three tablespoonfuls of sugar1 two tablespoonfuls of melted butter1 one cupful of milk1 two eggs well beaten1 and a pinch of salt4 ,stir all well together1 turn into a double boiler1 slightly buttered1 or into a saucepan placed in boiling water1 and boil about an hour4 ,serve with lemon sauce4 ,,rice ,,lemon ,,pudding ,to three-fourths cupful of well-washed rice1 add three cupfuls of boiling water and a half teaspoonful of salt1 and cook in a double boiler until tender4 ,when done1 allow to cool1 then add the yolks of three eggs well beaten1 a teaspoonful of butter1 three tablespoonfuls of sugar1 the grated rind of a lemon1 and one cup of milk2 stir together1 and bake in the oven until set4 ,when done1 cover the top with a meringue made with the whites of the eggs beaten stiff1 two-thirds cup of sugar1 and the juice of one lemon2 place in the oven to brown slightly4 ,serve either warm or cold4 ,,rice ,,apple ,,pudding ,boil two tablespoonfuls of well-washed rice in half a pint of milk until soft2 then stir in the beaten yolks of two eggs and sugar to sweeten4 ,make a wall with the rice around a dish2 fill the center of the dish with stewed apples1 and cover the whole with the whites of the eggs beaten to a stiff froth2 sprinkle with powdered sugar1 and brown lightly in the oven2 serve with plain or whipped cream4 ,,cracker ,,pudding ,put three cupfuls of rich milk into a pudding dish2 sprinkle in two cupfuls of crackers1 first heated in the oven till crisp1 but not browned1 and afterward crushed fine with a rolling-pin4 ,beat the yolks of three eggs till light2 then mix with one-half cup of sugar1 and stir in the crackers and milk2 add one cup of well-washed currants or seedless raisins1 and flavor with grated lemon peel if desired4 ,bake in the oven until set2 beat the whites of the eggs till stiff1 add one tablespoonful of white sugar1 and spread this over the top of the pudding2 return to the oven till a delicate brown4 ,,almond ,,rice ,,pudding ,put one cupful each of well-washed rice and raisins into a pudding dish with six cupfuls of almond milk1 one-third cup of sugar1 and a pinch of salt4 ,bake in a moderate oven till tender1 stirring up several times during the first ten minutes4 ,serve cold4 ,,cornstarch ,,blanc-,,mange ,to one quart of milk add two tablespoonfuls of sugar1 and heat just to boiling2 then stir in five tablespoonfuls of cornstarch mixed thoroughly with two well-beaten eggs2 flavor with lemon or vanilla1 and pour into cups1 previously wet in cold water1 to mold4 ,place a mold of jelly in the center of a platter1 and arrange the molds of blanc-mange around it4 ,a portion of the blanc-mange may be colored and flavored with chocolate1 so that each alternate mold on the platter will be brown4 ,serve with cream4 ,,apple ,,batter ,,pudding ,pare and slice six medium-sized cooking apples into a buttered pudding dish1 adding sugar to sweeten4 ,make a batter as follows3 ,beat three eggs to a foam2 then add five tablespoonfuls of sifted flour1 sprinkling it in while beating vigorously1 and half a teaspoonful of salt4 ,stir in gradually enough milk to make of the consistency of thick cream1 beat well1 and pour over the apples1 and bake until done4 ,serve with cream or rich milk4 ,,apple ,,trifle ,pare1 quarter1 core1 and stew six or eight apples to a pulp1 adding the juice and grated rind of a lemon4 ,when done1 add sugar to sweeten1 and turn into a deep glass dish4 ,heat a pint of milk to boiling1 stir in three well-beaten eggs1 saving out the white of one1 and two tablespoonfuls of sugar1 and cook until thickened4 ,when cold pour over the apples in the dish4 ,beat the white of the egg to a stiff froth and drop by spoonfuls into a pan of boiling water for a moment1 turn1 then remove1 and use to ornament the pudding4 ,,apples ,,with ,,tapioca ,soak a cupful of tapioca in two cupfuls of cold water for an hour2 then spread on a clean white cloth1 and place some pared and sliced apples1 sugar1 and grated lemon peel in the center2 tie up the cloth loosely so that the tapioca will surround the apples1 and put into boiling water2 boil half an hour1 or until done2 then turn out the whole into a dish4 ,serve with boiled custard1 whipped cream1 or fruit jelly4 ,,fruit ,,tapioca ,cook three-fourths cup of tapioca in four cups of water until smooth and transparent4 ,stir into it lightly a pint of fresh or canned strawberries1 raspberries1 or blackberries1 adding sugar as required4 ,serve cold with cream1 or a pint of fruit sauce4 ,,peaches ,,and ,,rice ,soak a cup of rice in one and one-fourth cups of water for an hour2 then add a cup of milk and a little salt1 turn into a double boiler1 cover1 and steam for an hour1 stirring occasionally for the first ten or fifteen minutes4 ,when done1 pour into a mold to cool1 then turn out into a glass dish4 ,stew fresh or dried peaches in halves1 and arrange them around the rice2 pour the sirup or juice over the whole4 ,,rice ,,with ,,raisins ,wash and put to cook rice as directed above2 after the rice has begun to swell1 add a cupful of well-washed raisins4 ,when done1 serve with fruit juice1 milk1 or cream4 ,,rice ,,with ,,figs ,soak and cook the rice as directed for peaches and rice4 ,wash a small quantity of figs1 and stew with a little sugar until thoroughly done2 serve a spoonful of the figs with each dish of rice4 ,the fig sauce should be so thick that it will not run over the rice4 ,,apple ,,rice ,fill a pudding dish half full with tart apples1 pared1 quartered1 cored1 and sprinkled with sugar4 ,wash thoroughly half a cupful of rice and sprinkle over apples in pudding dish4 ,cover1 steam until the rice is tender1 and serve with cream and sugar4 ,,apples ,,with ,,raisins ,pare1 quarter1 and core half a dozen good cooking apples4 ,wash a small cup of raisins1 and put to cook in a quart of boiling water4 ,when they have begun to swell1 add the apples1 a little sugar to sweeten1 and cook until tender4 ,,cocoanut ,,pudding ,to one pint of milk1 add two tablespoonfuls of desiccated cocoanut1 and heat to boiling2 remove the cocoanut by turning through a strainer2 then add to the milk one-half cup of sugar and one-half cup of fine cracker or bread crumbs1 cool a few minutes1 then add the beaten yolks of two eggs4 ,turn into a pudding dish1 set it inside a pan of hot water1 and bake in the oven until set1 but not watery4 ,beat the whites of the eggs to a stiff froth1 add two teaspoonfuls of sugar1 and spread on the top of the pudding2 return to the oven to brown slightly4 ,,cherry ,,pudding ,soak a half cup of tapioca1 and cook in a pint of water until transparent4 ,have ready in a pudding dish a pint of fresh1 pitted cherries2 sprinkle them with sugar1 then pour over them the cooked tapioca1 and bake for half an hour in a moderate oven4 ,serve with or without cream4 ,,minute ,,pudding ,put one quart of milk into the inner vessel of a double boiler1 or into an ordinary saucepan greased with a little butter1 and heat to boiling2 then stir in two small cups of flour1 sifting it in a little at a time1 and stirring briskly1 that no lumps may be formed4 ,just before removing from the fire1 add two well-beaten eggs1 stir a moment1 and serve at once with cream1 and a little sugar if desired4 ,if preferred1 the eggs may be omitted4 ,,arrowroot ,,blanc-,,mange ,heat a pint of milk to boiling2 then stir in two heaping tablespoonfuls of arrowroot rubbed smooth in a half cup of cold milk1 and a half cup of sugar2 cook for a few minutes until thickened1 stirring well1 and pour into cups or molds previously wet in cold water1 to cool4 ,serve with stewed fruit or fruit juice4 ,,rice ,,snow ,,with ,,jelly ,cook one cupful of rice in milk until tender1 adding a little salt4 ,when done1 pile loosely in a dish2 beat the whites of two or three eggs till stiff1 mix with a half cupful of sugar1 and pile in heaps like snow over the rice2 ornament with bits of jelly1 and1 if in season1 put a circle of fresh berries around the edge when ready to serve4 ,illustration3 ,a laid table ,,custards ,,creams ,simplicity is the highest art4 ,many dishes have induced many diseases4--,seneca4 ,study simplicity in the number of dishes1 and variety in the character of the meals4 8,it is not the chief end of man to gratify his appetite40 ,leaf ,,cream ,,mold ,heat two cups of milk to boiling2 then add one-half cup of sugar1 and three tablespoonfuls of ground rice1 wet in a little cold milk2 flavor with vanilla1 and stir well until it thickens2 pour into cups or molds previously wet in cold water1 until set1 then turn out on a large plate or into little dishes4 ,have ready a cup of whipped cream1 and put some over each mold with a bit of jelly in the center of each1 or serve with fruit sauce4 ,,boiled ,,custard ,put one quart of milk and one-half cup of sugar into the inner vessel of a double boiler1 let heat to boiling1 then stir in slowly three eggs well beaten1 and one tablespoonful of cornstarch rubbed smooth in a little cold milk2 add any flavoring desired4 ,stir well1 and when well set1 turn into a dish to cool4 ,,floating ,,island ,put a pint of milk into a double boiler2 let heat to boiling1 then add the well-beaten yolks of three eggs mixed with three tablespoonfuls of sugar4 ,stir well1 and when done turn into the dish from which it is to be served4 ,beat the whites of the eggs to a stiff froth1 and drop by spoonfuls for a few seconds into a pan of hot water2 let them stand for a moment1 then turn over1 but do not allow them to harden4 ,remove with a skimmer or spoon1 and put as islands on the top of the custard2 let cool1 then place bits of jelly on top of the islands4 ,,apple ,,float ,to one pint of nice stewed apples1 add the whites of three eggs beaten to a stiff froth1 and four tablespoonfuls of white sugar2 beat all together until very stiff4 ,have a glass dish filled with boiled custard made with two cups of milk1 the yolks of the eggs1 one teaspoonful of cornstarch1 a tablespoonful of sugar1 and flavoring if desired4 ,pile the apples on top1 and serve4 ,,banana ,,custard ,slice six bananas into a deep dish4 ,heat one pint of milk to boiling2 beat together one egg1 one tablespoonful of sugar1 and one dessertspoonful of cornstarch blended with a little milk1 and stir into the hot milk2 let boil up once or twice1 then pour over the bananas1 stirring them in4 ,,orange ,,custard ,remove the peel from three large1 sweet oranges1 cut in halves1 and rub through a colander4 ,heat one pint of milk to boiling1 then add a tablespoonful of cornstarch dissolved in a little cold milk1 and the beaten yolks of three eggs4 ,when thickened1 allow to cool1 then stir in the oranges4 ,beat the whites of the eggs to a stiff froth1 add two thirds of a cup of sugar1 and spread on the top of the custard2 place in the oven till slightly brown4 ,serve cold4 ,,pineapple ,,custard ,make a custard of one quart of milk1 two thirds of a cup of sugar1 and four eggs3 heat the milk to boiling in a double boiler2 then add the eggs and sugar beaten together4 ,stir well1 and when done set aside to cool4 ,have a nice1 ripe pineapple picked to pieces with a fork1 and sprinkled with sugar4 ,just before serving the custard1 stir in the pineapple4 ,,tapioca ,,cream ,wash and soak four even tablespoonfuls of tapioca in a cup of water until soft2 then add a little salt and a pint of milk1 and heat to boiling in a double boiler2 add the yolks of three eggs well beaten1 and one-half cup of sugar2 cook for a few minutes1 then turn into an earthen dish2 when cool1 spread over the top the whites of the eggs beaten stiff with two tablespoonfuls of sugar1 adding vanilla to flavor2 place in the oven to brown slightly4 ,,rice ,,custard ,wash one-half cup of rice1 and cook in a double boiler in three cups of water or milk1 or equal parts of each1 until tender1 adding a little salt2 then add1 while still on the range1 one pint of milk1 the yolks of three eggs well beaten1 and five tablespoonfuls of sugar2 stir gently1 and cook only until thickened4 ,then turn into a pudding dish4 ,beat well the whites of three eggs1 add three tablespoonfuls of powdered sugar1 flavor with lemon or vanilla1 and spread over the top of the custard2 place in a slow oven to brown slightly4 ,,sauces ,rich sauces and highly-seasoned dishes provoke thirst4--,selected4 ,rich sauces are even worse than heaping several meats upon each other4--,pliny4 ,a wrong course of eating or drinking destroys health1 and with it the sweetness of life4--8,christian ,temperance40 ,leaf ,,sauces ,,for ,,vegetables ,,tomato ,,sauce ,cook one pint of fresh or canned tomatoes with a little onion1 salt1 and herb-flavor for fifteen minutes1 then strain through a colander1 and add two tablespoonfuls of flour browned with a tablespoonful of butter4 ,,cream ,,sauce ,melt two tablespoonfuls of butter in a saucepan over the fire1 stir in two tablespoonfuls of flour1 and cook about one minute1 but do not let it brown4 ,add one cup of milk gradually1 stirring constantly to keep smooth until thickened2 cook very slowly1 or steam over hot water1 for ten minutes2 add one-half teaspoonful of salt1 and serve4 ,,lentil ,,sauce ,rub a cupful of cooked lentils through a colander into a saucepan2 add a cup of milk and a little salt4 ,when boiling1 stir in a tablespoonful of browned flour rubbed smooth in a little cold milk4 ,add a little chopped parsley1 if desired4 ,for browned flour1 see page #ab4 ,,brown ,,sauce1 ,,no4 #a ,put a teaspoonful of butter into a frying-pan1 and brown slightly2 then pour in a pint of milk1 and heat to boiling2 stir in two tablespoonfuls of browned flour rubbed to a paste in a little cold water or milk2 season with salt1 boil until thickened1 and serve4 ,,brown ,,sauce1 ,,no4 #b ,put a tablespoonful of butter into a frying-pan2 when melted1 sprinkle in two tablespoonfuls of flour1 stirring until nicely browned2 then add enough boiling water to make of the consistency of cream1 stirring constantly to prevent lumps from forming4 ,add salt to taste4 ,,parsley ,,sauce ,make a brown sauce1 and add a little finely chopped parsley just before serving4 ,,egg ,,and ,,milk ,,sauce ,to a pint of milk add a tablespoonful or two of cream1 or a teaspoonful of butter1 and heat to boiling2 then stir in one even tablespoonful of flour rubbed smooth in a little cold water or milk2 let boil a few minutes1 stirring constantly2 then stir in rapidly the well-beaten yolk of one egg2 season with salt1 boil up1 and serve4 ,,bread ,,sauce ,put a tablespoonful of oil and a teaspoonful of grated onion into a saucepan1 and allow to heat1 but not scorch2 then add a cupful of rich milk1 or nut milk1 and a little salt4 ,when heated nearly to boiling1 stir in one-half cupful of sifted bread crumbs4 ,let boil slowly a few minutes1 and serve4 ,nice with protose cutlets or baked potatoes4 ,,mint ,,sauce ,take fresh1 green mint1 wash1 and chop very fine4 ,put into a glass1 and for each two tablespoonfuls of mint allow one tablespoonful of sugar1 and the juice of one lemon diluted with an equal amount of water4 ,leaf ,,sauces ,,for ,,desserts ,,arrowroot ,,sauce ,heat one cup of water to boiling2 then add one teaspoonful of sugar1 and one small tablespoonful of arrowroot mixed smooth in a little cold water1 stirring briskly4 ,in a few minutes remove from the fire1 and flavor with lemon or almond4 ,nice for puddings4 ,,boiled ,,custard ,,sauce ,beat together in a saucepan1 two eggs1 one tablespoonful of sugar1 and one-half teaspoonful of cornstarch4 ,place over the fire one cupful of milk1 and as soon as it begins to boil pour it over the eggs in the saucepan4 ,stir well1 place over the fire to boil until it thickens1 then pour into a pitcher1 and flavor if desired4 ,,chocolate ,,sauce ,mix two tablespoonfuls of shaved chocolate with two cupfuls of sweet milk1 and heat to boiling2 then add the well-beaten yolks of two eggs1 stirring briskly2 boil a few minutes until thickened1 and remove from the fire2 add the whites of the eggs1 which have been beaten to a stiff froth1 and two tablespoonfuls of white sugar4 ,nice with cornstarch blanc-mange4 ,,orange ,,sauce ,heat a pint of water to boiling1 and thicken with a tablespoonful of cornstarch2 add a cupful of orange juice extracted from good sweet oranges1 a small piece of the yellow rind for flavoring1 and sugar to sweeten2 the beaten yolk of an egg may be added if desired2 remove the orange rind before serving4 ,,lemon ,,sauce ,to a pint of boiling water add a slice or two of lemon1 and thicken with a small tablespoonful of cornstarch2 remove the lemon1 cook a few minutes until clear1 then add two thirds of a cup of sugar1 the juice of one lemon1 and a beaten egg if desired2 boil up1 cool1 and serve4 ,,fruit ,,sauce ,obtain the juice of raspberries1 strawberries1 grapes1 currants1 or any larger fruit1 by simmering for a short time with a little water1 and straining through a thin cloth2 heat the juice to scalding1 then slightly thicken with cornstarch rubbed smooth in a little cold water1 allowing a tablespoonful of cornstarch for each pint of juice2 cook a few minutes till thickened1 and sweeten to taste4 ,three or four tablespoonfuls of fruit jelly dissolved in a pint of hot water makes a good substitute for fruit juice if the latter is not available4 ,,strawberry ,,sauce ,beat one and one-half cups of powdered sugar and one tablespoonful of butter to a cream4 ,then add the stiffly beaten white of one egg and beat till very light4 ,set in a cool place1 and when ready to serve1 add one pint of mashed strawberries4 ,,whipped ,,cream ,beat one cup of cold sweet cream with a ,dover egg-beater until stiff2 then beat in two tablespoonfuls of powdered sugar1 and one-half teaspoonful extract of vanilla2 set in a cool place till ready to serve4 ,have the cream cold1 and not too thick1 or it will turn to butter while beating4 ,a nice sauce for desserts4 ,,pies 8,to keep in health this rule is wise1 ,eat only when you need and relish food1 ,chew thoroughly1 that it may do you good1 ,have it well cooked1 unspiced1 and undisguised40 ,food for repentance--mince pie eaten late at night4 ,he who eats till he is sick must fast till he is well4--,selected4 ,how many homes are cursed by discomfort and ill health1 and thoughts and bitter words1 simply because the wife does not know how to cook4--,the ,young ,woman4 ,leaf ,one of the greatest objections to pies is that they are generally made too rich4 ,when a large amount of grease is employed in making the crust1 and the filling is seasoned heavily with spices and various condiments1 they can hardly fail to be unwholesome4 ,but pies need not be made in this way4 ,if proper ingredients are used1 and simplicity is studied in making them1 there is no reason why they should be seriously objectionable4 ,there are two styles of pie in general use1--one1 the ,english style1 baked in a deep dish1 frequently with only a top crust2 the other1 the ,american1 baked in a shallow dish1 usually with two crusts1 an upper and an under4 ,custard1 cream1 lemon1 and pumpkin pies1 however1 have only an under crust4 ,most of the recipes here given are for the shallow pies with two crusts4 ,illustration3 ,pie ,dish ,custard1 pumpkin1 and other pies in which milk and eggs are used1 should be baked in a slow oven4 ,they will also be improved if the milk used be hot4 ,to stir beaten eggs into the hot milk1 add a few spoonfuls of cold milk to the eggs1 then pour into the hot milk1 a little at a time1 stirring well4 ,the filling for pies should always be prepared before making the crust1 unless the crust is to be baked first4 ,all the material should be cold1 except for custard and pumpkin pies1 and should be put together quickly1 handling as little as possible1 and without kneading the dough4 ,illustration3 ,rolling-pin ,when the paste is ready1 take sufficient for one crust1 and roll out on a floured board quickly and lightly until about an eighth of an inch in thickness1 and a little larger than the pie dish1 as it will shrink when lifted from the board4 ,when rolled thin1 flour or oil the pie dish1 cover smoothly with the crust1 and fill1 adding sugar as required4 ,sprinkle a little flour over the sugar2 this thickens the juice slightly1 and prevents the upper crust from becoming soggy4 ,for custard or fruit pies with wet fillings1 brush the bottom crust with the white of an egg before putting in the filling4 ,the crust will then remain dry and tender4 ,illustration3 ,pie ,if there is to be a top crust1 roll it out in the same manner1 and make a few ornamental cuts in the center to allow the steam to escape4 ,wet the edge of the lower crust1 and lift on the upper crust1 pressing the edges together so that the juice may not escape4 ,trim away the overhanging portions1 and with the thumb and fingers press the edge into a scalloped or ornamental wall1 as shown in the accompanying cut4 ,especially should this be done when only an under crust is used1 that the pie may be handled with greater ease4 ,it also adds to the appearance of the pie4 ,pies are generally better eaten the same day they are baked4 ,leaf ,,plain ,,pie ,,crust ,for each pie with two crusts take two small cups of sifted flour1 and work thoroughly into it three tablespoonfuls of butter1 adding a little salt2 wet with just sufficient cold water to make a rather stiff dough2 mix quickly1 roll out thin1 and bake as soon as the pie can be made4 ,a good crust may be made with olive-oil1 or fresh cocoanut or vegetable oil1 instead of butter1 using about the same quantity4 ,,cream ,,pie ,,crust ,take two scant cups of fine1 sifted flour1 or equal parts of fine flour and ,graham flour1 add a little salt1 and moisten with enough cold1 thin sweet cream to make a rather stiff dough2 roll out thin1 place in the pie dish1 fill1 and bake quickly4 ,,apple ,,pie ,pare1 core1 and slice thin1 tart ripe apples2 line the pie dish with a crust1 and fill with the apples2 sprinkle with sugar1 and add two or three tablespoonfuls of cold water4 ,cover with an upper crust1 according to general directions1 and bake until a light brown4 ,apples that do not cook quickly may be stewed until about half done before making into pies4 ,apple pie when cold is very nice served with sweet cream4 ,,peach ,,pie ,pare1 remove stones1 and make the same as apple pie4 ,,gooseberry ,,pie ,remove the stems and blossom ends1 wash1 and fill a pie dish lined with a crust4 ,add a half cup of sugar1 and sprinkle with flour4 ,prepare the upper crust1 cover1 and bake4 ,to prevent the juice from running out while baking1 make a paste of a teaspoonful of flour and a little water1 and brush over the edge of the under crust before putting on the top crust4 ,if desired1 beat together the white of an egg and a tablespoonful of fine sugar1 and meringue the top of the pie when done2 return to the oven1 and brown slightly4 ,,rhubarb ,,pie ,wash1 strip off the skin1 and cut the stalks into thin slices4 ,line a pie dish with crust1 and fill with the rhubarb4 ,add a half cup of sugar1 two or three tablespoonfuls of water1 and sprinkle over a tablespoonful of flour4 ,wet the edges of the lower crust1 place on a prepared top crust1 press the edges together1 trim1 and bake4 ,equal portions of rhubarb and apples may be used in the place of all rhubarb4 ,,raspberry ,,pie ,look over the raspberries1 line a pie dish with a crust and fill with berries2 add two tablespoonfuls of sugar1 a little water1 sprinkle with flour1 and proceed as with gooseberry pie4 ,,blackberry ,,pie ,look over about one pint of blackberries1 and proceed the same as for raspberry pie4 ,blueberry pie may be made in the same way4 ,,cherry ,,pie ,take nice ripe cherries1 remove the stones if preferred1 and make the same as raspberry pie1 adding sugar according to the acidity of the fruit4 ,,dried ,,currant ,,pie ,wash the currants in two or three waters through a colander to remove sand and grit1 and stew2 when cool1 line a pie dish with crust1 and fill with the currants1 pouring in a small quantity of the juice2 add a little sugar1 then sprinkle over with two tablespoonfuls of flour1 cover with a crust1 and bake in a hot oven till done4 ,it should not be made too dry4 ,,prune ,,pie ,wash the prunes well in warm water1 rinse1 soak1 and put to cook without draining1 cover1 and stew slowly from one to two hours4 ,when done1 put through a colander to remove stones and skins4 ,bake with two crusts4 ,very little sugar will be needed4 ,if the pulp is quite juicy1 a tablespoonful of flour may be sprinkled over4 ,,lemon ,,pie ,to one cupful of boiling water1 add one heaping tablespoonful of cornstarch blended with a little cold water4 ,boil up1 remove from the fire1 and stir in two-thirds cup of sugar2 let cool1 then add the beaten yolks of two eggs1 and the juice and grated rind of a lemon4 ,bake with under crust only2 when done1 meringue the top with a tablespoonful of sugar and the whites of the eggs beaten stiff2 return to a slow oven to brown slightly4 ,,dried ,,apple ,,pie ,take good dried apples1 wash1 and soak for several hours1 or overnight1 in sufficient cold water to cover them4 ,stew1 without draining1 until soft2 mash fine1 adding lemon flavoring and sugar to sweeten2 bake with two crusts1 or ornament with strips or lattice-work crust on top4 ,a few stewed blackberries or raspberries may be added to the apples4 ,,dried ,,peach ,,pie ,stew until soft1 mash to a pulp1 add sugar to sweeten1 and make the same as dried apple pie4 ,if desired1 one-third apricots may be used4 ,,raisin ,,pie ,for three pies1 stew one pound of raisins for nearly an hour in enough water to cover them2 add the juice of a lemon1 and a small cup of white sugar4 ,line the pie dishes with crust1 fill with raisins and a little of the juice1 and sprinkle two tablespoonfuls of flour over each pie4 ,bake with two crusts4 ,for lemon raisin pie add the juice and grated rind of one lemon4 ,,cream ,,pie ,put one cup of milk to scald in a double boiler4 ,beat together two eggs1 leaving out the white of one1 two even teaspoonfuls of sifted flour stirred smooth in a little cold milk1 and two heaping tablespoonfuls of sugar4 ,when the milk is scalding hot1 add this mixture1 and stir for a minute or two until it thickens4 ,it is better not to cook after it is thick1 and the less it is stirred1 except to keep it from forming into lumps1 the better2 add vanilla or lemon to flavor4 ,line the pie dish with a crust1 pricking well with a fork to prevent blistering1 and bake in a quick oven2 then put the cream1 which is already sufficiently cooked1 into the baked crust4 ,beat the white of the egg to a stiff froth with a tablespoonful of sugar1 and spread on top of the pie4 ,place in the oven to brown slightly4 ,,custard ,,pie ,line a pie dish with a crust1 and fill with the following3 ,three eggs1 three tablespoonfuls of sugar1 and one teaspoonful of flour2 beat thoroughly together1 and add milk enough to fill the dish4 ,bake slowly until set1 but do not allow to boil4 ,as soon as it puffs1 and a knife can be cut into the custard and come out clean1 it is done4 ,to be eaten cold1 and on the same day as baked4 ,,pumpkin ,,pie ,cut the pumpkin in halves1 remove the seeds1 cut in slices1 and stew until dry and soft4 ,mash smooth1 and for each pie take one cup of stewed pumpkin1 one-third cup of sugar1 two eggs1 and about a pint of milk4 ,beat the eggs and sugar together1 stir in the pumpkin1 and1 lastly1 add the milk2 mix well1 and bake with an under crust only1 until the custard is set4 ,squash may be used instead of pumpkin4 ,if more convenient1 two tablespoonfuls of flour may be used in place of the eggs4 ,a tablespoonful or two of molasses may also be added if desired4 ,what moistens the lip1 and ,what brightens the eye1 ,what brings back the past1 ,like a good pumpkin pie8--,whittier4 ,,pie ,,with ,,upper ,,crust ,,only ,take a deep pie dish1 place a small cup upside down in the middle of it1 and fill the dish with fruit1 adding sugar as desired4 ,place a border of crust around the edge of the dish1 put on the top crust1 ornament the edges1 and bake4 ,,tarts ,line shallow pie dishes or patty-pans with good crusts1 fill with the fruit1 and bake4 ,when done1 remove from the oven1 and sprinkle with fine sugar4 ,small tarts may be made by rolling crust out thin1 and cutting in shapes with a cake cutter1 using half of them for the under crust1 and the other half for tops2 ornament the tops by cutting small holes in the center with a thimble or small fancy mold4 ,bake quickly1 and when done put together with fruit jelly4 ,,vegetable ,,pie ,boil for a short time several potatoes and onions1 after which slice them into a deep1 buttered pie dish in layers2 add to each layer a little sage and well-steeped tapioca1 and season with salt4 ,cover with a crust and bake4 ,a very economical and wholesome pie4 ,,savory ,,pie ,soak one-half cup of tapioca in one cup of cold water for one hour4 ,moisten enough stale bread in cold water to make three cupfuls2 put into a dish1 and rub in two tablespoonfuls of butter and one of flour4 ,then mix in one-half cup of stewed fresh or canned tomatoes1 two beaten eggs1 one small onion chopped fine1 one tablespoonful of powdered sage1 and salt to taste4 ,put into a buttered pudding dish and pour over the tapioca4 ,boil two eggs until hard1 remove shells1 cut into slices1 and place on top of the tapioca2 add a few bits of butter1 cover with a crust1 and bake in a moderate oven for twenty or thirty minutes4 ,serve hot4 ,,meringue ,,for ,,pies ,to each stiffly beaten white of an egg1 add a tablespoonful of sugar1 and spread on the pie after it is baked and allowed to cool slightly2 place in the oven for a few minutes4 ,care should be taken that the oven is not too hot1 or the covering will be tough and leathery4 ,,cakes ,feed sparingly1 and defy the physician4 ,who lives to eat1 will die by eating4 ,whoever eats too much1 or of food which is not healthful1 is weakening his powers to resist the clamors of other appetites and passions4--8,christian ,temperance40 ,the best seasoning for food is hunger4--,socrates4 ,reason should direct1 and appetite obey4--,cicero4 ,men should be temperate in eating as well as drinking4--,dr4 ,brandreth4 ,leaf ,illustration3 ,dover ,egg ,beater ,it is important that all the necessary materials should be gathered together before beginning the cake4 ,if baking-powder is used1 allow a teaspoonful to each cup of flour2 sift it in the flour1 and measure the sugar2 have the pans for baking in readiness4 ,beat the whites and yolks of eggs separately in china bowls1 using a ,dover egg-beater4 ,the whites should be beaten till stiff enough to cut with a knife1 the yolks till they cease to froth and begin to thicken4 ,cream the butter by beating it1 first warming the dish by rinsing with hot water1 if the weather is cold4 ,then add the sugar slowly1 then the beaten yolks of eggs2 add a little of the milk1 then a part of the flour1 thus alternating with the milk and flour till all are used1 being careful to have the mixture always of about the same consistency4 ,next fold in the stiffly beaten whites1 add flavoring if desired1 and beat for a few moments4 ,if fruit is used1 fold it in1 well floured1 the last thing1 or it will sink to the bottom of the cake4 ,the baking is an important part of cake-making4 ,the oven should be at a proper temperature2 if too hot at first1 the cake browns too quickly1 and a crust is formed over the top before the cake has sufficient time to rise2 if not hot enough1 the air that has been beaten in escapes before the heat has time to expand it2 the result is that the cake is coarse-grained and heavy4 ,have the oven less hot for cake than for bread1 but hotter for thin cake than for loaf cake4 ,it is about right for loaf cake made with butter when it turns a piece of writing-paper a light brown in five minutes4 ,about an hour will be required to bake a loaf cake3 from fifteen to twenty minutes for small cakes and layer cakes4 ,a tube cake pan1 as shown in the accompanying cut1 is very good for baking ordinary cakes1 as the tube causes the cake to bake more evenly1 and renders it less liable to fall4 ,illustration3 ,cake ,pan ,if it is necessary to move the cake after putting it in the oven1 it should be done carefully1 as jarring is liable to make it fall4 ,a cake is done when a clean broom straw passed through the thickest part comes out clean4 ,if a cake rises up1 cracks open1 and remains that way1 it has baked too fast1 or too much flour has been used4 ,to bake properly1 it should rise first on the edges1 then in the middle1 crack open slightly1 then settle till level1 when it will have closed nearly together again4 ,the outside should be a golden brown1 the inside slightly moist1 and fine grained4 ,in beating the yolks of eggs where both eggs and milk are used1 first rinse the bowl in which the yolks are to be beaten with a little of the milk4 ,in beating the whites of the eggs1 do not stop until they are stiff1 as they can not be beaten stiff after standing till they have become liquid again4 ,eggs will beat stiffer if cold1 and beaten in a cold dish and in a cool room4 ,jelly for filling should be beaten till smooth1 then spread between the layers before they are quite cool4 ,in using dessicated cocoanut1 first moisten it with a little sweet cream4 ,citron used in cake should be cut into fine strips4 ,currants and raisins should be looked over1 washed1 dried1 and then be well floured before being added to the cake1 as they absorb moisture and tend to make the cake heavy4 ,rich cake should be avoided4 ,sponge cake may be considered the most healthful4 ,to make sponge cake1 beat the yolks till thick and light-colored1 then beat in the sugar1 add lemon-juice1 or other liquid and flavoring to be used4 ,then add the stiffly beaten whites1 sift in the flour over them1 and fold all in together without stirring or beating4 ,beating sponge cake after adding the flour makes it firm and tough1 as also does the addition of too much flour4 ,sponge cake should be put together lightly and quickly1 and baked at once4 ,,sponge ,,cake ,beat the yolks of three eggs2 then gradually add one cupful of granulated sugar1 one tablespoonful each of cold water and lemon-juice4 ,add the beaten whites and one cupful of flour1 following general directions for making sponge cake as given above4 ,,lemon ,,sponge ,,cake ,take four eggs1 one cup of sugar1 one tablespoonful of lemon-juice1 with a little of the grated rind1 and one cupful of flour4 ,beat the yolks of the eggs to a foam1 then beat in the sugar1 adding a little at a time2 then add the lemon-juice and grated rind2 beat the whites of the eggs until very stiff1 then lightly fold and chop them into the mixture4 ,slowly sift in the flour1 carefully working it in4 ,do not beat after the flour has been added4 ,bake in two layers1 and put together with fruit jelly or lemon honey4 ,see page #dj4 ,,sponge ,,loaf ,,cake ,break ten eggs into a large bowl1 add two large cupfuls of granulated sugar1 and beat together for half an hour without pausing4 ,then add one cupful of sifted flour1 the juice and grated rind of one lemon1 and one-fourth cup of cold water4 ,turn into deep pans1 sprinkle the top lightly with powdered sugar1 and bake about an hour in a moderate oven4 ,,gem ,,cakes ,beat to a foam the yolk of one egg1 one cup of sugar1 and one cup of cold1 thin1 sweet cream2 a little grated lemon rind may be added for flavoring4 ,stir in slowly1 beating thoroughly1 two cupfuls of flour into which a heaping tablespoonful of cornstarch has been sifted4 ,beat until light and smooth2 then add the well-beaten whites of two eggs1 stirring just enough to mix them in4 ,turn into oiled1 heated gem irons1 and bake in a rather quick oven4 ,,rice ,,cakes ,separate four eggs2 add a pinch of salt to the whites1 beat until stiff1 then set in a cool place4 ,beat the yolks for several minutes1 then slowly add one cupful of sugar1 beating continuously2 carefully fold in the beaten whites1 and lastly add one-half cup of flour1 sifted before measuring1 and mixed with one-half cup of ground rice2 work in carefully1 and quickly turn the mixture into oiled patty-pans1 or drop by spoonfuls into a large oiled baking pan1 and bake in a quick oven4 ,,cream ,,cake ,one cupful each of sugar and sweet milk1 one egg1 one tablespoonful of butter1 two cupfuls of flour1 and two teaspoonfuls of baking-powder4 ,put together according to general directions4 ,bake in three layers1 and put together with a filling made as follows3 ,heat one cupful of milk to boiling2 to this add one-fourth cup of sugar1 one dessertspoonful of flour rubbed smooth in a little cold milk reserved for this purpose1 and one well-beaten egg2 boil until thickened1 let cool a little1 and spread between the layers4 ,,nut ,,cake ,one and one-half cups of sugar1 two tablespoonfuls of butter1 two eggs1 two cupfuls of flour1 with two teaspoonfuls of baking-powder1 and one cupful of milk4 ,put together according to general directions4 ,lastly1 stir in one cupful of chopped nuts1 and bake in a moderate oven4 ,,favorite ,,cake ,beat together for nearly an hour one cupful each of flour and rice flour1 twelve eggs1 two cupfuls of sugar1 and a spoonful of caraway seeds4 ,bake in a tube cake pan4 ,,layer ,,cake ,one and one-half cups sugar1 half cup of butter1 three eggs1 half cup of milk1 and two heaping cups of sifted flour1 with two teaspoonfuls of baking powder4 ,bake in three layers1 and put together with a boiled frosting to which a cupful of chopped nuts or raisins may be added4 ,,delicate ,,cup ,,cake ,take two eggs1 beaten separately1 one cup of sugar1 one cup of rich milk1 two cups of flour1 and teaspoonful of vanilla4 ,make according to general directions2 bake in patty pans1 or gem irons4 ,,raised ,,fruit ,,cake ,take one cup of light bread dough when ready for the pans1 put into a dish1 and work into it one-half cup of oil or butter1 one egg well beaten1 one cup of sugar1 one-half cup of milk1 one and one-half cups of flour1 and lastly one cup of ,english currants or seedless raisins1 chopped fine4 ,turn into an oiled bread tin1 let rise in a warm place for about an hour and a half1 or until light1 then bake for nearly an hour in a moderate oven4 ,,frosting ,,for ,,cake ,beat the white of one egg until stiff1 add a teaspoonful of lemon-juice1 then gradually add one scant cup of powdered sugar2 beat very hard2 flavor as desired4 ,to color it a delicate pink1 add a little currant or strawberry juice2 a yellow tint may be obtained by grating orange or lemon rind1 and using two tablespoonfuls of the juice1 first straining through a cloth4 ,,boiled ,,frosting ,without stirring boil one cupful of sugar and two tablespoonfuls of water in a saucepan until clear2 then pour it upon the stiffly beaten white of an egg1 stirring well together1 and spread over the cake with a knife1 which dip frequently into cold water4 ,,cream ,,icing ,to two tablespoonfuls of cream and one teaspoonful of vanilla or other flavoring add enough confectioner's sugar to make it stiff enough to spread4 ,orange1 or other fruit juice1 may be used in place of the cream4 ,,orange ,,icing ,beat the yolk of one egg and add the juice and grated rind of one orange and enough confectioner's sugar to make it stiff enough to spread4 ,,wholesome ,,drinks ,write it underneath your feet1 ,up and down the busy street2 ,write it for the great and small1 ,in the palace1 cottage1 hall1-- ,where there's drink there's danger4 --,selected4 ,water is best4--,pindar4 ,tea is a stimulant2 coffee is a hurtful indulgence4 ,wine is a mocker1 strong drink is raging2 and whosoever is deceived thereby is not wise4--,solomon4 ,if you wish to keep mind clear and body healthy1 abstain from all fermented liquors4--,sydney ,smith4 ,many who never touch alcohol ruin their health by tea4--,hygiene ,review4 ,temperance is the parent of health1 cheerfulness1 and old age4--,george ,mogridge4 ,,cereal ,,coffee ,to prepare1 take three and one-half quarts of fresh bran1 one and one-half quarts corn-meal1 two cupfuls of molasses1 and one cupful of boiling water2 mix all together thoroughly1 bake in a large dripping-pan in the oven till a rich brown color2 stir often to prevent scorching4 ,make the same as ordinary coffee1 only let boil a little longer4 ,illustration3 ,coffee ,strainer ,,crust ,,coffee ,brown stale pieces of brown or white bread in the oven slowly to a golden brown2 then crush with a rolling-pin4 ,put the crumbs in a thin cloth bag1 filling only half full1 and tying near the top2 put the bag in the coffee-pot and turn on hot water1 allowing seven parts of water to one of crumbs4 ,boil five or ten minutes4 ,remove the bag1 bring the coffee to a boil again1 and serve with cream and sugar4 ,this makes a very smooth drink1 and is especially nice for the sick4 ,,corn ,,coffee ,brown common field corn as brown as possible without burning2 then pound1 or grind coarsely in a coffee-mill1 and place in a covered can ready for use4 ,in making the coffee1 mix the white of an egg with three tablespoonfuls of the ground grain1 pour over three or four cups of boiling water1 and steep for ten or fifteen minutes4 ,serve with cream and sugar4 ,peas1 wheat1 barley1 or rice may be prepared in the same way4 ,illustration3 ,coffee ,mill ,,hot ,,milk ,heat the milk in a double boiler until the surface becomes wrinkled4 ,it should be drunk a few sips at a time4 ,a bowl of hot milk and brown bread forms a nourishing meal4 ,,cambric ,,tea ,take a cup of boiling water1 add a little cream1 and sugar to sweeten4 ,a simple but pleasant and wholesome drink4 ,,egg-,,nog ,beat one egg and a teaspoonful of powdered sugar to a foam2 add the juice of half a lemon1 pour into a glass and fill up with cold water4 ,,egg-,,nog1 ,,hot ,beat well together the yolk of one egg and a tablespoonful of sugar2 add one-half cup of hot milk or water1 and the white of the egg beaten to a stiff froth2 stir lightly1 and serve4 ,,lemonade1 ,,no4 #a ,roll the lemons till soft2 cut into halves1 and with a lemon drill squeeze out sufficient juice to make one cupful2 add to this one cupful of white sugar2 as soon as the sugar dissolves1 add about two quarts of water1 and serve4 ,for lemon frapp add the beaten whites of three eggs4 ,illustration3 ,lemon ,drill ,,lemonade1 ,,no4 #b ,for each quart desired1 take the juice of three or four lemons1 and the rind of one4 ,peel the rind very thin1 getting just the yellow2 place it in a pitcher with the juice of the lemons and from four to six tablespoonfuls of white sugar4 ,pour over enough hot water to make a quart in all2 cover at once1 and let stand until cold2 or pour over a spoonful or two of boiling water to dissolve the sugar1 and add the necessary quantity of cold water4 ,,hot ,,lemonade ,to the juice of each lemon add a cupful of boiling water1 and sweeten to taste4 ,excellent for a cold4 ,,orangeade ,choose nice1 juicy1 ripe oranges1 and make the same as ,lemonade ,nos4 #a and #b1 only using less sugar4 ,this will be found a much nicer drink than many imagine4 ,try it4 ,,fruit ,,juice ,,lemonade ,to a pint of lemonade prepared according to foregoing recipes1 add a half cup of strawberry1 raspberry1 blackberry1 or currant juice4 ,this gives a nice color to the lemonade1 besides improving its flavor4 ,,pineapple ,,lemonade ,make the lemonade as indicated above1 and flavor with a few spoonfuls of pineapple juice4 ,,grapeade ,take two pounds of thoroughly ripe purple grapes1 crush1 and strain the juice through a coarse cloth or jelly-bag4 ,add to the juice three tablespoonfuls of white sugar1 and dilute with sufficient cold water to suit the taste4 ,,fruit ,,juice ,,drinks ,take a small quantity of the juice of any stewed or canned fruit4 ,dilute with water1 and add sugar according to the acidity of the juice4 ,when fruit juice is not available1 similar drinks may be made by dissolving fruit jelly in warm water1 and allowing to cool4 ,such drinks are especially refreshing for the sick4 ,,fruit ,,punch ,boil two pounds of sugar and three quarts of water for five minutes4 ,then strain1 and add to it the juice of two lemons and two oranges1 and one pint of freshly grated pineapple4 ,let stand for an hour or two1 then add sufficient shaved ice to make it palatable1 a cupful of halved strawberries1 a few raspberries1 and serve4 ,,buttermilk ,if rich and thick1 drop into it a piece of ice2 or if not1 place on ice till cool4 ,this is a very healthful drink1 for1 after the butter1 which is the carbonaceous or heat-producing element1 is removed1 a most refreshing1 nourishing quality remains4 ,,specially ,,prepared ,,health ,,foods ,nuts1 ,oils1 ,etc4 ,o blessed health6 thou art above all gold and treasure4 ,he who has thee has little more to wish for2 and he who is so wretched as to want thee1 wants everything with thee4--,sterne4 ,give a wise man health1 and he will give himself every other thing4--,colton4 ,it is health that makes your meat savory1 your drink palatable1 your sleep refreshing1 your delights delightful1 and your pleasures pleasurable4--,combe4 ,leaf ,the world is in need of knowledge how to prepare and use simple1 inexpensive1 healthful foods4 ,as diseases increase in the animal creation1 it will be more and more necessary for those who desire to preserve their health to come back to the diet originally given to man1--a diet consisting chiefly of fruits1 grains1 and nuts1 and various legumes1 roots1 and herbs4 ,at the rate disease is increasing at the present time1 it will not be long before it will be unsafe to use animal products of any kind4 ,it is well1 therefore1 for all to learn how to prepare foods without them4 ,various nut1 cereal1 and legume preparations well supply the place of flesh-meats4 ,the different nut and vegetable oils take the place of butter1 cream1 and other animal fats4 ,in the use of nuts1 care should be taken not to use them too freely1 as they are a very rich and concentrated form of food4 ,eaten sparingly in their natural state in connection with the meals1 or properly combined with other less concentrated foods1 they fill an important place in a natural dietary4 ,a little experience in the use of vegetable oils will convince any one that they are not only palatable1 but far more cleanly and wholesome than many of the ordinary fats used in cooking4 ,the following recipes are designed to aid especially in preparing foods in this manner3-- ,,peanut ,,butter ,put the shelled peanuts in a pan in a slow oven1 leaving the door slightly ajar2 allow to stay in till so dry that the hulls will rub off easily1 but in no case allow to brown or burn4 ,when sufficiently dry1 put into a bag1 tie up closely1 and knead or roll on a table with the hands until the husks are well loosened2 separate the husks from the nuts by turning from one pan into another in the wind4 ,grind1 and cook for several hours in a double boiler with no water added to the nuts4 ,put away to use as occasion requires4 ,illustration3 ,universal ,chopper and ,nut-,butter ,mill ,,peanut ,,cream ,mix one tablespoonful of nut butter with two or three spoonfuls of water to a smooth cream2 then add one-half cupful of water1 a little salt1 and stir well together4 ,,peanut ,,milk ,make the same as peanut cream1 only add more water4 ,,almond ,,butter ,pour boiling water over the shelled nuts1 and let stand from three to five minutes2 then drain1 and slip off the husks with thumb and finger4 ,put in a warm place till thoroughly dry2 grind1 and put away for future use4 ,,almond ,,milk ,,and ,,cream ,proceed the same as with peanut cream and milk1 only using a little more water4 ,,cocoanut ,,milk ,,and ,,cream ,select good cocoanuts with milk in them4 ,let the milk out of the soft eye2 then1 holding the nut in the left hand1 strike sharp1 quick blows with a hammer or iron bar on the meridian line1 causing the nut to revolve by tossing it up slightly1 when it will break in halves4 ,grate on an iron or steel cocoanut scraper1 made as shown in accompanying cut1 placing the scraper board across a chair1 with a pan upon the floor to catch the grated nut1 while the operator sits upon the board1 takes half of the broken nut in the hollow of both hands1 scraping it back and forth over the sharp teeth till all the meat has been finely scraped from the shell4 ,for each grated nut pour over a quart of hot water2 stir well1 then squeeze and strain through a strong1 coarse cloth4 ,empty the cocoanut from the cloth into a saucepan1 pour over a little more hot water1 stir1 and strain through the cloth a second time1 to get out all the milk4 ,this makes cocoanut milk4 ,using half the quantity of water makes good cream2 or let the milk stand an hour and skim off the top for thick cream4 ,illustration3 ,strip of board #d or #e inches wide marked2 ,steel ,plate2 ,cocoanut ,scraper ,,cocoanut-,,oil ,cocoanut-oil can generally be purchased in the market from wholesale druggists1 though it is sometimes difficult to get that which is not rancid4 ,it can be made by taking the cream from a half dozen or dozen nuts1 treated as above1 only allowing the milk to stand over night before skimming1 and boiling the cream in an iron vessel1 without stirring1 until all the water is evaporated4 ,when done1 the sediment will be found browned1 and adhering to the bottom of the vessel4 ,bottle1 and set away for use4 ,ko-nut is a pure1 refined cocoanut-oil1 which does not turn rancid1 and is1 therefore1 very nice1 and far preferable to the cocoanut-oil ordinarily obtainable for cooking purposes4 ,,vegetable ,,oil ,there are various good cooking oils1 among which may be mentioned ,wesson's ,cooking ,oil1 and ,fairbank's ,white ,cooking ,oil1 both refined products of cottonseed-oil4 ,olive-oil may also be used in cooking4 ,,home-,,made ,,granola ,take slices of brown1 white1 or whole wheat bread1 place in a moderate oven until a light brown1 break in pieces1 and grind coarsely through a mill4 ,or1 take a cup each of wheat-meal and white flour1 one-half cup each of corn-meal and rolled oats or corn-meal and rye flour1 and enough cold water to make a stiff dough2 knead well1 roll thin1 cut in squares1 and bake until dry and brittle2 grind coarsely1 and serve with thin cream1 hot or cold milk1 cocoanut milk1 or fruit juice2 or to each pint of boiling milk or water stir in one cupful of granola1 add a little salt1 cook a few minutes1 and serve4 ,,nutmeat ,take one cup of peanut butter1 one and one-half cups hot water1 three heaping tablespoonfuls of gluten1 and one level teaspoonful of salt4 ,mix all well together1 and cook in a double boiler from four to five hours4 ,a small onion grated fine and a teaspoonful of powdered sage may be added if desired4 ,,protose ,,steak ,cut protose into slices half an inch thick4 ,lay on an oiled tin and place in the oven until nicely browned4 ,,protose ,,cutlets ,take one pound of protose and cut into slices three or four inches long and one inch wide1 lay on an oiled tin1 and place in the oven till well heated2 have ready an egg well beaten1 to which add a sprinkle of salt2 take the protose from the oven1 and dip each piece in the beaten egg1 then roll in fine bread crumbs1 place back on the pan1 and set in the oven until nicely browned4 ,,nut ,,gravy ,blend one tablespoonful of nut butter with a little water2 stir it into a pint of boiling water2 salt1 and thicken with two tablespoonfuls of browned flour moistened with cold water2 boil five or ten minutes4 ,a few spoonfuls of stewed1 strained tomatoes will improve it4 ,nice with vegetables or toasts4 ,,eggs ,,in ,,nest ,,on ,,zwieback ,take six eggs1 or as many as required1 break1 and separate1 by putting all the whites in one bowl and each yolk in a cup by itself containing a spoonful or two of cold water4 ,moisten six slices of zwieback by pouring over them hot water and quickly draining1 and place side by side in a large shallow baking pan4 ,beat the whites of the eggs until very stiff1 and place an equal amount on top of each slice of zwieback4 ,make a hollow in the center of the whites1 lift the yolks out of the water from the cups with a tablespoon1 being careful not to break them1 and place a yolk in each hollow4 ,sprinkle over a little salt1 and place in the oven until the whites are a delicate brown4 ,serve as soon as done4 ,a nice dish for the sick4 ,,simple ,,dishes ,,for ,,the ,,sick4 ,health--thou chiefest good1 ,bestow'd by heaven1 ,but seldom understood4 --,lucan4 ,diet cures more than doctors4--,scotch ,proverb4 ,a merry heart doeth good like a medicine4--,solomon4 ,health is not quoted in the markets1 because it is without price4--,selected4 ,the best physicians are ,dr4 ,diet1 ,dr4 ,quiet1 and ,dr4 ,merryman4--,selected4 ,the less the attention is called to the stomach the better4 ,if you are in constant fear that your food will hurt you1 it most assuredly will4 ,forget your troubles2 think of something cheerful4--8,christian ,temperance40 ,leaf ,food for the sick should generally be of a very simple character4 ,it should be such as will furnish the most nourishment with the least tax upon the digestive organs4 ,it should be prepared with care and scrupulous cleanliness1 well cooked1 and served in the most inviting manner4 ,cover the tray with clean white linen1 and use the daintiest dishes the house affords4 ,other dishes suitable for the sick may be found among the ,toasts1 ,breads1 ,fruits1 ,wholesome ,drinks1 etc4 ,,gluten ,,gruel ,for each cupful of boiling milk stir in one tablespoonful of gluten meal2 add a little salt1 let boil a moment1 and serve4 ,,arrowroot ,,gruel ,rub one teaspoonful of arrowroot smooth in a tablespoonful of cold water2 pour over it two cups of boiling water1 stirring continually2 set the saucepan in hot water till the arrowroot is thoroughly cooked2 turn into a pitcher1 add a little sugar to sweeten1 and flavor with a little lemon peel4 ,,graham ,,gruel ,into three cups of actively boiling water1 stir one small cup of sifted ,graham flour mixed to a paste with a cup of cold water or milk4 ,add a little salt1 and cook until done4 ,add a small quantity of cream or rich milk1 and serve4 ,an excellent breakfast dish for well people also1 especially for children4 ,,creamed ,,gruel ,cook one tablespoonful of rolled oats in a scant pint of water until tender2 then strain through a sieve4 ,add one-half cup of thin cream1 and salt to taste2 let just come to a boil1 remove from the fire1 then stir in the whites of two eggs beaten to a stiff froth4 ,add a little sugar if desired4 ,,rice ,,gruel ,wet one teaspoonful of rice flour in a little cold milk1 and stir into one pint of boiling water2 salt slightly1 and boil until transparent4 ,flavor with lemon peel4 ,,milk ,,gruel ,heat one cup of milk to boiling1 and stir in one tablespoonful of fine oatmeal2 add a cup of boiling water1 and cook until the meal is thoroughly done4 ,season with a little salt4 ,,onion ,,gruel ,boil a few sliced onions until tender in a pint of fresh milk1 adding a little oatmeal2 season with salt4 ,good for colds4 ,,lemonade1 ,,hot ,,and ,,cold ,make as indicated on page #ib4 ,,apple ,,water ,take three ripe1 tart1 juicy apples1 wash and wipe1 but do not pare2 slice into a quart of hot water2 let stand until cool1 pour off the water1 and sweeten it to taste4 ,,rice ,,water ,put into a saucepan one-half cup of well-washed rice2 add three cups of cold water1 and boil for thirty minutes4 ,strain1 season with salt1 and serve4 ,,barley ,,water ,put two tablespoonfuls of pearl barley into a cupful of boiling water1 and let simmer a few minutes2 drain1 and add two quarts of boiling water with a few figs and seeded raisins chopped fine4 ,cook slowly until reduced one-half2 strain2 add sugar to taste1 and a little of the juice and rind of a lemon if desired4 ,,baked ,,apple ,bake a nice1 tart apple1 as directed on page #cg2 serve with cream1 or1 when done1 cover with a meringue made of the beaten white of an egg and a teaspoonful of powdered sugar1 and lightly brown in the oven4 ,,cup ,,custard ,to one well-beaten egg add a tablespoonful of sugar1 turn into a cup1 and fill up the cup with milk1 stirring all together4 ,set the cup in a basin of hot water1 and bake in the oven until just set4 ,serve from the cup in which it was baked4 ,the custard may be flavored with lemon or vanilla1 if desired4 ,,bean ,,broth ,look over and wash one cupful of beans1 and put to cook in plenty of water1 replenishing with hot water occasionally1 if necessary4 ,cook slowly until tender1 when there should be but little more than a cupful of broth remaining4 ,drain this off1 season with a spoonful of cream1 a little salt1 and serve hot4 ,,white ,,of ,,egg ,,and ,,milk ,beat the white of an egg to a stiff froth1 and stir briskly into a glass of cold milk4 ,good for persons with weak digestion4 ,,steamed ,,egg ,break an egg into an egg-cup or patty-pan1 sprinkle slightly with salt1 and steam over boiling water until the white is set4 ,,scrambled ,,egg ,heat two tablespoonfuls of water in a saucepan1 break into it a fresh egg1 and stir lightly until set1 but not stiff4 ,add salt1 and serve on toast4 ,,baked ,,milk ,put the milk into an earthen jar1 cover the opening with a white paper1 and bake in a moderate oven until thick as cream4 ,may be taken by the most delicate stomach4 ,,tapioca ,,cup ,,custard ,soak one tablespoonful of tapioca in a small cup of milk for two hours2 then stir in the beaten yolk of a fresh egg1 a teaspoonful of sugar1 and a very little salt2 turn into a cup1 and bake in the oven for twelve or fifteen minutes4 ,will fortune never come with both hands full1 ,and write her fair words still in foulest letters8 ,she either gives a stomach1 and no food1-- ,such are the poor1 in health1 or else a feast1 ,and takes away the stomach1--such are the rich1 ,that have abundance1 and enjoy it not4 --,shakespeare4 ,,food ,,for ,,infants ,,oatmeal ,,water ,,and ,,milk ,for an infant under three months1 put one tablespoonful of fine oatmeal into a pint of boiling water1 boil for an hour1 replenishing with boiling water to keep the quantity good2 strain1 and add one cup of sterilized milk4 ,feed in bottle4 ,for infants from three to six months1 use equal portions of milk and oatmeal water1 and after six months1 two-thirds milk4 ,,substitute ,,for ,,mother',s ,,milk1 ,,no4 #a ,take one ounce cow's milk1 two ounces cream1 three drams milk sugar1 one grain bicarbonate of soda1 and one ounce of water4 ,increase the quantity of milk and cream as the child gets older4 ,,substitute ,,for ,,mother',s ,,milk1 ,,no4 #b ,take one tablespoonful of cream1 four of milk1 two of limewater1 and four of sweetened water4 ,sugar of milk1 two ounces to a pint of water1 is preferable to ordinary sugar for preparing the sweetened water4 ,this will generally agree with the most delicate stomach4 ,,white ,,of ,,egg ,,and ,,water ,stir well the white of an egg into a cupful of as warm water as can be used without coagulating the egg4 ,good for infants suffering with extremely weak digestion1 and unable to take milk4 ,,miscellaneous ,,to ,,sterilize ,,milk ,as soon as received1 heat to nearly the boiling-point2 then remove from the fire1 and cool as quickly as possible1 by pouring it into clean pans1 previously scalded1 and placing these in cold water4 ,,cottage ,,cheese ,set a pan containing a quart or more of thick1 sour milk in a pan of hot water1 or on the back of the stove2 as soon as the whey separates from the curd1 line a colander with a cloth1 pour in the scalded milk1 tie the corners of the cloth together1 and hang up till well drained2 put into a bowl1 add one-fourth teaspoonful of salt1 and enough sweet cream to make as moist as desired2 mix smooth with a spoon1 turn lightly into a dish1 and serve4 ,,hominy ,,or ,,hulled ,,corn ,to hull four quarts of corn1 use one heaping tablespoonful of soda1 and water enough to cover the corn4 ,boil for four hours1 or until the hull is well loosened and can be readily removed4 ,then wash in cold water thoroughly1 stirring1 rubbing1 and rinsing until the hulls have all been turned off4 ,soak in clear water overnight to remove all traces of soda1 and cook in a kettle or large saucepan all day in clear water1 stirring occasionally to prevent burning on the bottom1 and replenishing with hot water as needed4 ,season with salt1 put into a jar1 and keep in a cool place4 ,,dried ,,sweet ,,corn ,remove the husks and silks1 boil and cut from the cob as directed for stewed sweet corn on page #eg4 ,spread thinly on a cloth or on shallow tins1 and place in the sun to dry4 ,turn over occasionally1 take in in the evening1 and put out to dry every day until thoroughly hard and dry4 ,to keep off flies and insects1 cover with mosquito webbing4 ,corn may also be dried in a warm1 open oven1 if careful not to allow the oven to get too hot4 ,when dry1 soak and cook the same as stewed sweet corn1 only longer2 or with beans soaked overnight4 ,,dried ,,apples ,take good1 ripe apples1 pare1 quarter1 core1 and cut into thin slices2 spread on shallow tins1 and place in the oven until well heated through1 then in the sun or in a moderate1 open oven until thoroughly dried4 ,turn the fruit over occasionally each day while drying4 ,wire screens or webbings are serviceable in keeping off the flies4 ,other fruits may be dried in a similar manner4 ,,pop-,,corn ,shell1 and place a handful in a wire popper or frying-pan1 covering tightly2 shake constantly over a hot fire1 being careful not to burn4 ,when the popping ceases1 it is done2 add a little salt and butter2 mix with it a little thick sugar sirup1 or molasses boiled down1 and press it into balls with the hands slightly oiled4 ,,to ,,keep ,,apples1 ,,oranges1 ,,and ,,lemons ,wrap each separately in tissue paper1 and lay so as not to touch each other1 in a cool1 dry place4 ,,to ,,keep ,,eggs ,to twelve quarts of water add two pints of fresh1 slaked lime and one pint of common salt2 mix well1 immerse newly-laid eggs1 and set in a cool place4 ,or1 dip the eggs into a solution of gum arabic--equal parts gum and water--let dry1 then dip again4 ,when dry1 wrap separately in paper1 and pack in sawdust1 bran1 or salt4 ,,to ,,preserve ,,lemon-,,juice ,when lemons are cheap1 purchase several dozen at once4 ,with the hand press each lemon on the table1 rolling it back and forth briskly a few times2 cut into halves1 and extract the juice with a lemon drill into a bowl or tumbler1--never into a tin2 strain the juice through a wire strainer1 colander1 or coarse cloth to remove the seeds and pulp2 add a pint of water and a pound of white sugar to the juice of each dozen lemons1 and boil in an enameled saucepan for about ten minutes2 then bottle and set in a cool place1 and it is ready for use4 ,a tablespoonful or two of the sirup in a glass of water makes a cooling1 healthful drink4 ,,cooked ,,pineapple ,pare with a sharp knife1 cut into thin slices1 divide the slices into quarters1 put into a saucepan with one-half cup of water1 and a very little sugar for each pineapple2 cover with a china plate or enameled lid1 and cook slowly for about two hours4 ,,to ,,frost ,,fruits ,secure nice bunches of cherries1 currants1 grapes1 or berries with the stems on2 dip them into the stiffly beaten white of an egg1 then into powdered sugar1 and place on a plate or clean white paper so as not to touch each other1 to dry4 ,then place the fruit on a glass dish1 chill1 and serve4 ,,unleavened ,,bread ,,for ,,sacramental ,,use ,take three cups of white flour1 half a cup of thick sweet cream1 a pinch of salt1 and a little cold water4 ,sift the flour into a dish1 add the salt and cream1 and rub together thoroughly2 then moisten with cold water till of the consistency of thick pie crust4 ,knead and roll well with the hand for fifteen minutes2 then roll out to about a quarter of an inch in thickness1 and cut into cakes four inches square4 ,mark out each cake into half-inch squares with a knife1 so that when baked it may easily be broken1 and prick each square with a fork to prevent blistering4 ,lay on floured baking tins1 and bake in a quick oven1 being careful not to scorch or burn4 ,,unfermented ,,wine ,,for ,,sacramental ,,use ,secure good grapes1 the small1 dark wine grape is preferable1 and proceed as with grape juice on page #df4 ,,to ,,cut ,,lemons ,,for ,,garnishing ,divide slices of lemons into four parts1 and use on salads and other dishes1 placing the points toward the center4 ,,how ,,to ,,cut ,,bread ,bread should be cut into smooth1 even slices1 not too thick1 the full length or width of the loaf4 ,if large1 the slices may be divided4 ,the ,clauss1 or scalloped-edged1 bread-knife does the work nicely4 ,if bread or cake is to be cut while warm1 the knife should first be heated4 ,illustration3 ,bread ,knife ,,nut ,,relish ,take one cup of almond or peanut butter1 one cup of dried figs1 or seedless raisins1 and one cup of gluten4 ,mix well together1 then grind twice through a nut mill4 ,mold into a square pan1 then cut into inch squares one-half inch thick1 similar in size to caramels4 ,,nut ,,dainties ,crack ,english walnuts so as not to break the meats4 ,take the two halves from each nut and press on each side of a nut relish square4 ,when sufficient are prepared1 place in a dish with an equal number of olives4 ,a ,,week',s ,,menu ,,first ,,day ,breakfast ,fresh ,fruit ,oatmeal ,mush ,breakfast ,rolls ,zwieback ,stewed ,fruit ,cereal ,coffee ,dinner ,split ,pea ,soup ,mashed ,potatoes with ,brown ,sauce ,scalloped ,tomatoes ,brown ,bread ,french ,rolls ,baked ,apples ,rice ,custard ,,second ,,day ,breakfast ,fresh ,fruit ,corn ,flakes ,graham ,gems ,whole ,wheat ,crisps ,egg ,toast ,cereal ,coffee ,dinner ,potato ,soup ,boiled ,potatoes ,baked ,beans ,stewed ,cauliflower ,brown and ,white ,bread ,rusks ,bananas ,pumpkin ,pie ,,third ,,day ,breakfast ,boiled ,rice ,baked ,potatoes ,plain ,omelet ,cream ,toast ,sticks ,hot ,milk ,dinner ,bean ,soup ,mashed ,potatoes ,stewed ,turnips ,brown and ,white ,bread ,peach ,pie ,fruit ,biscuit ,,fourth ,,day ,breakfast ,fresh ,apples ,cream of ,wheat ,toast with ,cream ,rice ,waffles ,stewed ,pears ,cereal ,coffee ,dinner ,lentil ,soup ,baked ,sweet ,potatoes1 ,cream ,sauce ,tomato ,salad ,boiled ,beans with ,rice ,corn-meal ,gems ,sago ,pudding ,,fifth ,,day ,breakfast ,fresh ,fruit ,graham ,mush with ,dates ,oatmeal ,gems ,baked ,sweet ,apples ,berry ,toast ,cambric ,tea ,dinner ,vegetable ,soup ,potatoes with ,cream ,stewed ,asparagus ,boiled ,sweet ,corn ,brown and ,white ,bread ,stewed ,prunes ,cream ,pie ,,sixth ,,day ,breakfast ,corn-meal ,mush ,rice ,cakes ,stewed ,fruit ,whole ,wheat ,bread ,egg ,toast ,cereal ,coffee or ,hot ,milk ,dinner ,rice ,soup ,mashed ,potatoes ,green ,peas ,succotash ,brown and ,white ,bread ,apple ,float ,raised ,biscuits ,,sabbath ,breakfast ,oranges and ,bananas ,graham ,mush with ,dates ,stewed ,prunes ,parker ,house ,rolls ,brown and ,white ,bread ,cereal ,coffee ,dinner ,split ,pea and ,vermicelli ,soup ,baked ,beans ,warmed-up ,potatoes ,fruit ,buns ,brown and ,white ,bread ,lemon or ,prune ,pie ,orangeade ,fresh ,fruit and ,nuts ,,note4--,the above is simply suggestive1 and may be simplified1 enlarged1 or varied as desired4 ,it is not supposed that every person shall necessarily eat everything indicated for each meal4 ,some will prefer the grain and vegetable dishes2 others the grain and fruit4 ,if a third meal is eaten1 either at middle or close of day1 it should be light and simple1--a mere lunch4 8,,remember ,,the ,,sabbath ,,day ,,to ,,keep ,,it ,,holy0 ,,sabbath ,,dinners ,the ,sabbath is the day of rest4 ,in order that it may be devoted by all to religious exercises1 holy meditation1 and spiritual delight1 it should be as free as possible from the ordinary duties and cares of life4 ,to make it thus1 preparation on the day before is necessary4 ,the ,lord calls the day before the ,sabbath 8the preparation0 day4 ,luke #bc3ed4 ,of the work to be done on this day he says3 8,to-morrow is the rest of the holy ,sabbath unto the ,lord3 bake that which ye will bake to-day1 and seethe boil that ye will seethe2 and that which remaineth over lay up for you to be kept until the morning40 ,ex4 #af3bc4 ,the ,sabbath should not be made a day of feasting4 ,the labor of the week being laid aside1 a moderate amount of plain1 wholesome food is all that is necessary4 ,to gormandize on this day1 as is the custom with many1 causes the mind to become dull and stupid1 and unfits it for spiritual devotion4 ,with proper planning1 very little1 if any1 cooking need ever be done on the ,sabbath1 aside from simply warming over some of the foods prepared the previous day4 ,brown bread1 fruit bread-sticks1 or ,french rolls2 warmed up potatoes1 or potatoes with cream2 baked or boiled beans2 split pea or lentil soup1 with croutons2 sago1 tapioca1 or some other simple pudding or pie2 canned or stewed fruit2 and fresh fruits and nuts1 make an excellent ,sabbath dinner4 ,all these may be prepared on the previous day4 ,the potatoes may be boiled ready to warm up1 the beans baked or boiled1 the peas or lentils cooked and rubbed through a colander ready to add the seasoning and necessary water for soup1 the croutons prepared1 the fruit stewed1 the pudding or pie baked1 and the nuts cracked4 ,then the dinner may be made ready quickly1 and with but little effort4 ,,food ,,combinations ,because of their chemical nature1 the time required to digest them1 and the place where1 and the juices with which1 they are digested1 some foods do not combine as well as others4 ,while the young and those with sound stomachs and vigorous digestion may experience little or no inconvenience from improper and more varied combinations1 to continue their use is likely in time seriously to impair the digestion4 ,dyspeptics and those troubled with slow digestion will find it to their advantage to avoid such combinations as fruits and vegetables1 milk and vegetables1 sugar and milk1 milk and fruits2 and1 when fruits are taken1 to eat them at the close of the meal4 ,the following are good combinations3 ,grains and fruits2 fruits and nuts2 grains1 fruits1 and nuts2 grains1 legumes1 and vegetables2 grains and milk4 ,an excellent rule to follow is to avoid a large variety at any meal1 and let natural cravings indicate largely the kinds of food eaten4 ,above all1 use common sense1 and relish what you eat4 ,,time ,,required ,,to ,,digest ,,various ,,foods ,hrs4 ,mins4 ,rice #a #jj ,apples1 sweet1 mellow1 raw #a #jj ,granola #a #jj ,eggs1 whipped #a #cj ,trout1 boiled #a #cj ,venison1 broiled #a #ce ,sago #a #de ,tapioca #b #jj ,barley #b #jj ,eggs raw #b #jj ,apples1 sour1 mellow1 raw #b #jj ,milk1 boiled #b #jj ,milk1 raw #b #ae ,turkey1 boiled #b #be ,parsnips1 boiled #b #cj ,potatoes1 baked #b #cj ,beans1 string1 boiled #b #cj ,cabbage1 raw #b #cj ,turkey1 roasted #b #cj ,goose1 roasted #b #cj ,lamb1 boiled #b #cj ,oysters1 raw #b #ee ,eggs1 soft boiled #c #jj ,beef1 lean1 raw1 roasted #c #jj ,beefsteak1 broiled #c #jj ,chicken soup1 boiled #c #jj ,mutton1 broiled #c #jj ,bean soup #c #jj ,mutton1 roasted #c #ae ,bread1 corn-meal #c #ae ,mutton soup #c #cj ,bread1 white #c #cj ,potatoes1 boiled #c #cj ,turnips1 boiled #c #cj ,eggs1 hard boiled #c #jj ,eggs1 fried #c #cj ,oysters1 stewed #c #cj ,butter1 melted #c #cj ,cheese #c #cj ,beets1 boiled #c #de ,corn and ,beans1 green #c #de ,veal1 broiled #d #jj ,fowl1 broiled #d #jj ,beef1 lean1 fried #d #jj ,salmon1 salted1 boiled #d #jj ,beef1 salted1 boiled #d #ae ,soup1 marrow-bone #d #ae ,pork1 salted1 fried #d #ae ,veal1 fried #d #cj ,duck1 roasted #d #cj ,cabbage1 boiled #d #cj ,pork1 roasted #e #ae ,,nutritive ,,value ,,of ,,foods ,the nutritive food elements are classified into three groups4 ,the nitrogenous1 or muscle- and tissue-building2 the carbonaceous1 or heat- and energy-producing2 and the mineral1 or the bone- and nerve-building4 ,albumen1 gluten1 and casein belong to the nitrogenous2 starch1 sugar1 and fats to the carbonaceous2 and salts1 cellulose portions1 and inorganic substances to the mineral4 ,the nitrogenous elements are of prime importance1 as they nourish the brain1 nerves1 muscles1 and the more highly vitalized tissues of the body4 ,the carbonaceous1 however1 are required in much larger quantities1 the correct proportion being about eight or ten of carbonaceous to one of nitrogenous4 ,total ,,foods ,nitrogenous ,carbonaceous ,mineral ,nutritive ,value ,,grains ,wheat #aj4h #gb4e #a4g #he4j ,barley #f4c #gf4g #b4j #he4j ,oats #ab4f #fi4d #c4j #he4j ,rye #h4j #ge4b #a4h #he4j ,corn #aa4a #gc4b #a4g #hf4j ,rice #f4c #hj4b #j4e #hg4j ,,fruits ,banana #d4h #bj4b #j4h #be4h ,date #i4j #eh4j 444 #fg4j ,grape #j4h #ad4c #j4c #ae4d ,apple #j4b #aj4c #j4d #aj4i ,pear #j4b #aj4b #j4c #aj4g ,peach #j4d #g4h #j4d #h4f ,plum #j4b #i4c #j4f #aj4a ,cherry #j4i #ae4c #j4f #af4h ,blackberry #j4e #e4h #j4d #f4g ,gooseberry #j4d #h4i #j4c #i4f ,raspberry #j4e #f4d #j4e #g4d ,currant #j4d #e4j #j4e #e4i ,apricot #j4e #ab4b #j4h #ac4e ,,vegetables ,arrowroot 444 #hb4j 444 #hb4j ,potato #b4a #bb4b #j4g #be4j ,sweet ,potato #a4e #bg4e #b4f #ca4f ,carrot #a4c #ad4g #a4j #ag4j ,beet #a4e #aa4c #c4g #af4e ,parsnip #a4a #ae4i #a4j #ah4j ,cabbage #j4i #d4a #j4f #e4f ,turnip #a4b #g4b #j4f #i4j ,,legumes ,peas #bc4h #fj4h #b4a #hf4g ,beans #cj4h #ej4b #c4e #hd4e ,lentils #be4b #eh4f #b4c #hf4a ,,nuts ,peanut #bh4c #dh4j #c4c #gi4f ,almond #bc4e #fj4h #c4j #hg4c ,cocoanut #e4f #dc4i #a4j #ej4e ,walnut #ae4h #fj4d #b4j #hh4b ,hazelnut #ag4d #fj4h #b4e #hi4g ,,sweets ,sugar 444 #ie4j 444 #ie4j ,molasses 444 #gg4j 444 #gg4j ,,milk ,new ,milk #d4a #i4a #j4h #ad4j ,cream #b4g #bi4e #a4h #cd4j ,skimmed ,milk #d4j #g4b #j4h #ab4j ,,meats ,lean ,mutton #ah4c #d4i #d4h #bh4j ,lean ,beef #ai4c #c4f #e4a #bh4j ,veal #af4e #ae4h #d4g #cg4j ,pork #i4h #dh4i #b4c #fa4j ,poultry #ba4j #c4h #a4b #bf4j ,white ,fish #ah4a #b4i #a4j #bb4j ,salmon #af4a #e4e #a4d #bc4j ,egg #ad4j #aj4e #a4e #bf4j ,,note4--,from the above it will be seen that grains1 legumes1 nuts1 and sweets1 as well as some fruits and vegetables1 contain more nourishment than do meats4 ,,how ,,to ,,become ,a ,,vegetarian ,the fact that many people abstain from flesh food altogether1 and maintain their full vigor1 is good proof that the eating of flesh-meat is not essential to either life or health4 ,but those accustomed all their life to the use of meat may need to use a little caution in making a change to a vegetarian diet4 ,a good way to begin might be to limit one's self at first to the use of meat once or twice a week1 discarding it as better foods are substituted4 ,the ,british ,vegetarian ,society1 in 8,how to ,begin10 gives the following suggestions for those desiring to make this change3-- #a4 ,steadily persevere4 #b4 ,use ,variety4--,nature affords the most bountiful abundance4 ,have something new on your table frequently1 especially fruits4 #c4 ,choose foods which compel mastication4 #d4 ,drink ,little4--,if fruits be used plentifully--condiments1 hot foods1 and stimulants avoided1 and frequently bathing practised--little drink will be required4 #e4 ,prefer natural to manufactured foods4 #f4 ,avoid ,excess4--,most people eat too much2 a smaller quantity of food1 well masticated1 will nourish and sustain the system best4 #g4 ,eat ,seldom4--,not more than thrice daily4 8,little and often0 is an unwise maxim for any healthy person4 ,and if you wish sound sleep1 and an appetite for breakfast1 avoid suppers4 #h4 ,let your food be attractively prepared4 #i4 ,see ,that ,your ,life be ,right in ,other ,respects4--,eat food which is pure of its kind1 agreeably prepared1 at right times1 and in right quantities2 breathe pure air by night and by day2 take physical exercise 7if possible in the open air7 daily2 and practise strict cleanliness4 #aj4 ,get ,mind and ,body in ,harmony4--,remember that man's physical condition1 and the state of his spiritual and mental faculties are closely and mutually inter-dependent4 ,it is1 therefore1 a primary essential to keep these also in health2 and to see that they be usefully1 tranquilly1 and constantly occupied and cultivated4 ,,vegetarianism ,,in ,,london ,vegetarianism has worked an improvement1 and its many restaurants in ,london show how the taste for this diet has been on the increase of late4 ,one very great and undeniable advantage in the teaching of this school is the showing us how many foods we possess1 and how few1 comparatively speaking1 we have used4 ,also1 it proves to us how much cheaper we could live by utilizing all the foods at our command except meat1 and abstaining from it4--,mrs4 ,beeton4 ,,rules ,,for ,,dyspeptics ,,dyspepsia1 or indigestion1 is coming to be so general as to demand serious attention4 ,the following rules will be found valuable to those suffering with this complaint3-- #a4 ,eat slowly1 chewing the food very thoroughly1 even more so1 if possible1 than is required in health4 ,the more time the food spends in the mouth1 the less it will need to spend in the stomach4 #b4 ,avoid drinking at meals2 at most1 take a few sips of warm drink at the close of the meal1 if the food is very dry4 #c4 ,in general1 dyspeptic stomachs manage dry food better than that containing much fluid4 #d4 ,eat neither very hot nor very cold food4 ,the best temperature is about that of the body4 ,avoid exposure to cold after eating4 #e4 ,be careful to avoid excess in eating4 ,eat no more than the wants of the system require4 ,sometimes less than is really needed must be taken when the digestion is very weak4 ,strength depends not on what is eaten1 but on what is digested4 #f4 ,never take violent exercise1 either mental or physical1 just before or just after a meal4 ,do not go to sleep immediately after eating4 #g4 ,do not eat more than three times a day1 and make the last meal very light4 ,for many dyspeptics two meals are better than more4 #h4 ,avoid eating two meals too close together1 as this is one of the most prolific causes of indigestion4 #i4 ,observe regularity in eating2 do not eat between meals4 #aj4 ,never eat when very tired1 whether exhausted from mental or physical labor4 ,rest first4 #aa4 ,never eat when the mind is worried1 or the temper is ruffled1 if possible to avoid doing so4 #ab4 ,eat only food that is easy of digestion1 avoiding complicated and indigestible dishes1 and taking from but one to three kinds at a meal4 #ac4 ,omit a meal occasionally1 or fast a day4 ,this will give the stomach time to rest and recuperate1 and will be found beneficial4 #ad4 ,if the stomach or bowels feel weak or tender1 apply hot fomentations over them4 #ae4 ,most persons will be benefited by the use of oatmeal1 ,graham flour1 cracked wheat1 whole wheat flour1 and other whole-grain preparations1 though many will find it necessary to avoid vegetables1 especially when fruits are taken4 ,,the ,,pulse ,,in ,,health ,,per ,,min4 ,,per ,,min4 ,at birth #aej-acj ,three years #ajj-ij ,one month #adj-abj ,seven years #hj ,six months #acj ,fourteen years #he-hj ,one year #abj-ajh ,adult age #ge-gj ,two years #aaj-ajj ,old age #fe-fj ,,weights ,,and ,,measures ,,for ,,the ,,kitchen #c teaspoonfuls #a tablespoonful #af tablespoonfuls #a cupful #b cupfuls about #a pint #d cupfuls 0 #a quart #b cupfuls of granulated sugar 0 #a pound #c cupfuls brown sugar 0 #a pound #b cupfuls of butter 0 #a pound #b cupfuls of flour or oatmeal 0 #a pound #d cupfuls of sifted flour 0 #a pound #a pint of liquid 0 #a pound #aj eggs 0 #a pound #a egg 0 #b ounces #a heaping tablespoonful of sugar 0 #a ounce #b rounding tablespoonfuls of flour 0 #a ounce #a tablespoonful of butter 0 #a ounce #e heaping tablespoonfuls of flour 0 #a cupful #g heaping tablespoonfuls of sugar 0 #a cupful ,,household ,,hints ,every housewife should take pride in keeping her home neat and tidy4 8,order is heaven's first law40 ,sinks and drains should be frequently cleaned and disinfected4 ,dish-cloths should always be washed out after using2 otherwise they are liable to become foul and full of germs4 ,after washing the dishes1 pour over them scalding water1 and wipe quickly with a clean dry cloth4 ,this insures cleanliness1 and gives a nice polish4 ,scour steel knives after each meal4 ,sweep out the corners1 and under the tables and chairs as well as the middle of the room4 8,dirt may be hated1 but should never be hidden40 ,pare vegetables and fruits thin2 study how to use left-over foods2 save the bread crumbs for puddings and scalloped vegetables4 8,gather up the fragments that remain1 that nothing be lost40 ,,index ,,to ,,departments ,,page ,,importance ,,of ,,good ,,cooking #d ,,soups #g ,,cereals #ac ,,toasts #ah ,,breads #ba ,,fruits #ce ,,vegetables #dg ,,salads ,,and ,,salad ,,dressings #eh ,,substitutes ,,for ,,meats #fj ,,eggs #ff ,,omelets #fh ,,puddings #fi ,,custards ,,and ,,creams #ge ,,sauces #gg ,,pies #hj ,,cakes #hf ,,wholesome ,,drinks #ia ,,specially ,,prepared ,,health ,,foods #id ,,simple ,,dishes ,,for ,,the ,,sick #ih ,,food ,,for ,,infants #aja ,,miscellaneous #ajb ,a ,,week',s ,,menu #aje ,,sabbath ,,dinners #ajf ,,food ,,combinations #ajg ,,time ,,required ,,to ,,digest ,,various ,,foods #ajg ,,nutritive ,,value ,,of ,,foods #ajh ,,how ,,to ,,become ,a ,,vegetarian #aji ,,rules ,,for ,,dyspeptics #aaj ,,the ,,pulse ,,in ,,health #aaa ,,weights ,,and ,,measures ,,for ,,the ,,kitchen #aaa ,,household ,,hints #aaa 99 99 99 99 99 99 ,transcriber's note3 ,obvious typographical errors have been silently corrected4 ,all chapter headings are heavily illustrated1 so they have been replaced with plain1 centred1 text4 ,the #8,,index ,,to ,,departments'1 effectively a table of contents1 is the last section of the book4 ,it has been copied to the beginning for the convenience of readers4