,,scientific ,,feeding ,by ,,mrs4 ,,dora ,c4 ,c4 ,l4 ,,roper ,d4,o4 ,,second ,,edition ,,oakland1 ,,california ,r4 ,s4 ,,kitchener1 ,printer #aiad ,copyrighted #aiad by ,,dora ,c4 ,c4 ,l4 ,,roper ,all ,rights ,reserved ,,dedication ,,these ,,pages ,,are ,,dedicated ,,to ,,all ,,who ,,read ,,them1 ,,with ,,the ,,earnest ,,desire ,,to ,,maintain ,,health ,,and ,,prevent ,,diseases ,,which ,,are ,,created ,,by ,,wrong ,,and ,,intemperate ,,eating ,,and ,,drinking ,eat not to dullness2 ,drink not to elevation4 --,benjamin ,franklin ,illustration ,man is composed of what he has assimilated from his spiritual mental and physical food ,illustration3 ,,contents ,page ,introduction #g ,preface #i ,,part ,i4 ,chapter ,i4 ,food4 ,classification and ,function of ,foods #ac ,chapter ,,ii4 ,study of ,foods #af ,,part ,,ii4 ,preparation of ,foods4 ,table of ,measures and ,weights #dc ,chapter ,i4 ,green ,vegetables #dc ,chapter ,,ii4 ,legumes and ,meats #dc ,chapter ,,iii4 ,fish1 ,cheese and ,eggs #eg-fd ,chapter ,,iv4 ,soups #fg ,chapter ,v4 ,cereals1 ,noodles and ,dumplings #gf ,chapter ,,vi4 ,breads1 ,cakes and ,puddings #hd ,chapter ,,vii4 ,sauces and ,salad ,dressings #ih ,chapter ,,viii4 ,salads #ajd ,chapter ,,ix4 ,gelatines and ,toasts #aaa ,chapter ,x4 ,fruits1 ,puddings and ,gruels #aai ,chapter ,,xi4 ,fluids #abi ,,part ,,iii4 ,chapter ,i4 ,food ,requirements4 ,table of ,food ,requirements #aci ,chapter ,i4 #ae ,sample ,menus with caloric value for the average adult4--,food for the ,aged1 giving #ab ,sample ,menus with caloric value #adj-adf ,chapter ,,ii4 ,diet during ,pregnancy #aej ,chapter ,,iii4 ,care and ,feeding of ,children1 including ,recipes and ,menus for ,infants2 ,menus for the ,second ,period2 ,menus for the ,third ,period2 ,wrong and ,right ,management #aec ,illustration ,illustration ,chapter ,,iv4 ,light ,lunches for ,school ,children4 ,nut ,foods and ,sandwiches #afh ,chapter ,v4 ,table of ,food ,combinations4 #adc ,menus for ,breakfast4 ,what shall we ,drink for our ,meals8 #agb ,chapter ,,vi4 #afh ,menus for ,dinner #agg ,chapter ,,vii4 #gf ,menus for ,supper #ahe ,chapter ,,viii4 ,poor ,man's ,bill of ,fare1 including3 ,sample ,menus for one day4 ,bookkeeping4 ,menus for #ef days1 with calculations as how to feed a ,family of ,five 7#b adults and #c children7 on #c4ej per week and on #e4jj per week #ahi ,menus for ,thanksgiving week #bac ,mixed ,boiled ,dinners #bad ,,part ,,iv4 ,disease3 ,prevention and ,treatment4 ,chapter ,i4 ,constipation4 ,malaria4 ,suggestions for ,chronic ,invalids4 ,tuberculosis4 ,prevention of ,tuberculosis4 ,the ,house we live in4 ,treatment of ,tuberculosis4 ,rickets4 ,obesity #bah ,chapter ,,ii4 ,care and ,feeding of ,convalescents4 ,vomiting4 ,diet4 ,suggestive ,menus4 ,additional ,menus with caloric value #bbh ,table of ,foods with caloric value #bdb ,,appendix4 ,chapter ,i4 ,mental ,hygiene and ,diet4 ,the ,immigrant4 ,health ,hints for ,busy ,people #bde ,chapter ,,ii4 ,hygiene ,economy and ,sanitation4 ,preservation of ,eggs4 ,dishwashing4 ,disinfection #bea ,table ,giving average composition of common ,american food products #bfb ,illustration ,,introductory ,,note ,,to ,,second ,,edition ,before the manuscript for the first edition of 8,scientific ,feeding0 went to the press1 it was reviewed by several presidents of ,mothers' ,clubs and other women organizations2 they realized that it would fill a long-felt want in the home and a large number of advance subscriptions were sent in4 ,after publication the gratifying demand for this work necessitated the preparation of a second edition within a month4 ,,dora ,c4 ,c4 ,l4 ,,roper1 ,d4 ,o4 ,,introduction ,this is a practical and hygienic cook book for all who consider life and health valuable4 ,intelligent homekeepers1 nurses1 managers of institutions and factories1 all who are interested in furnishing the most nutritious food at the least cost1 or wish to distribute such a work1 will find this book worth its weight in gold4 ,after twenty years of persistent study1 combined with praccal work as nurse and physician in private and in institutions1 beginning in ,germany1 ,i am able to-day to present this valuable work1 and hope that it may be placed in the hands of every home-maker in the country4 ,it is designed for the purpose of modifying the cost of living and of eliminating1 to some degree1 the hardships and drudgeries of our women4 ,it is excellent for school feeding1 and presents the keynote to health and longevity1 helping to prevent mental1 physical1 and moral diseases4 ,the great facilities for research work in the modern laboratory offer a wide field for the study of preventive medicine and hygiene4 ,the world is beginning to recognize the fact that a large number of diseases are the result of wrong conditions4 ,improper eating1 drinking1 sleeping1 unsuitable work1 excess of amusement1 and wrong educational systems are to blame for a large number of germ diseases and chronic ailments4 ,the body is the temple of the soul1 therefore the laws of hygiene 7concerning our internal and external body7 are divine4 ,many of the orthodox teachings and divine laws in reference to hygiene1 fasting1 and feeding are a safe guide for the prevention of disease4 ,it has been my object to present a practical and sane method of living1 free from fads and the teachings of one-sided extremists4 ,all natural foods are wholesome1 if properly combined1 prepared1 proportioned1 and selected with care to agree with the temperament1 environment1 age and climatic conditions4 ,i have devoted a special chapter to economical menus for people of moderate means1 and have endeavored to show how it is possible to feed a family of five on a moderate sum1 without injury to health4 ,the amount of food and the proportions agree with what is demanded by modern standard dietaries4 ,a large number of cook books have been written during the last one hundred years to tickle the palate4 ,much valuable time has been wasted and many innocent victims have paid the price for the sins of gluttony1 caused by modern methods of living4 ,the most learned and advanced thinkers are turning their attention more and more to scientific dietetics4 ,the question of feeding is one of the most important subjects our present generation has to deal with4 ,it is my desire that this book may contribute to this cause1 and that it may awaken thousands of mothers and daughters to appreciation of the dignity and importance of their life work4 ,,preface ,the human body is a wonderfully complex and mysterious establishment1 presided over by life4 ,it is composed of the dust of the earth1 organized by creative power4 ,the elements composing the human body are3 ,oxygen1 hydrogen1 carbon1 nitrogen1 chlorine1 sulphur1 phosphorus1 fluorine1 calcium1 natrium1 magnesium1 silicon1 iron and potassium4 ,our bodies are maintained by food1 air1 light1 activity1 rest and sleep4 ,the union of oxygen with one or more of these elements is called oxidation4 ,if the process of oxidation within our bodies goes on rapidly we feel warm and energetic2 if it goes on slowly1 the degree of heat and energy is less2 in fever there is rapid oxidation2 in people who suffer with chronic diseases there is incomplete and slow oxidation4 ,in order to produce harmony between the elements in the body1 it is not only necessary to breathe pure air1 and eat wholesome foods1 but it is equally important to have those food elements1 which are taken into our body1 selected in the right quantity1 quality and combination4 ,it is further necessary to have them prepared in the mouth by mastication and insalivation4 ,if this is done1 the chemical affinity or combining power of the foods is satisfied1 and digestion1 absorption1 sanguification1 circulation1 oxidation1 assimilation1 excretion and clorification will go on perfectly4 ,in order to keep our bodies in perfect health1 we must understand their laws4 ,the structures and functions of the body are intimately connected1 and one is dependent upon the other4 ,life at the beginning is a tiny cell2 as it multiplies into other cells1 it forms blood vessels1 nerves1 muscles1 bones1 lungs1 liver1 brain1 heart1 and stomach1 until the body is completed4 ,the growth of the body is from within1 before and after birth4 ,the natural food for the infant is mother's milk1 the next best is the milk of a wet-nurse1 whose child is about the same age as the one to be nursed4 ,artificial preparations of milk from a cow1 goat or donkey is the next best4 ,the appearance of the teeth indicates that the feeding of solid food can be begun4 ,the kind of food required for the child as well as for the adult differs with different individuals4 ,a normal and healthy mother will be directed by her instincts1 reason and judgment to choose the right food for herself as well as for her infant4 ,an old saying goes1 8,god created foods1 the devil created the cooks40 ,a few thousand years ago1 when the art of cooking was in its infancy1 physicians and surgeons were not in such demand as to-day4 ,the preparation of foods for the average household in those days consisted mainly of boiled cereals prepared with salt and water1 boiled and roasted meats1 and baked breads4 ,such articles1 if eaten in proper combination with raw fruits1 greens1 and nuts1 will keep the appetite at the normal state4 ,the principal victims of disease in those days were the kings1 the idle rich and the very poor4 ,since civilization has progressed1 and the rights of man are more equalized1 the whole race is in danger of degeneration through the invention of fashionable and artificially prepared foods4 ,in this age of refinement1 our teeth1 which were made to last as long as our bodies1 begin to decay before we are matured4 ,foods are ingested into our bodies instead of being digested4 ,public hygienists and technical bacteriologists work hard1 trying to prevent such diseases as diphtheria1 scarlet fever1 tuberculosis1 typhoid fever1 and many other infectious and epidemic diseases1 resulting from unclean food and water1 and imperfect sewage systems4 ,even with the purest of milk1 meat1 and water1 we can make a filthy garbage can of our intestinal tract by the ingestion of foods which do not harmonize chemically1 the result being decomposition4 ,right here we have all the dangers of modern diseases and pus formation1 resulting in appendicitis1 phlebitis1 ovaritis1 cancer1 ,bright's disease1 and all the above mentioned diseases1 without having to look further for the garbage can on the back porch or the sewage system in the yard4 ,the waste products from our tables1 and the excretions from our bodies would be less dangerous to health if the selection1 combination1 and preparation of our food were more natural4 ,the excretions of properly fed animals are not so dangerous to our health2 why should ours be8 ,the hygienic rules as taught by the orthodox ,jew in reference to the combination and preparation of foods are wise4 ,he is not allowed to mix milk and meat1 meat and fish1 and many other articles of food which do not combine well chemically4 ,the ,jewish methods of killing animals and the preliminary preparations--such as the watering and salting of meats before cooking--are also more hygienic4 ,they eliminate part of the toxins of the meat1 which have been in close contact with the air4 ,since life and personal health are generally in charge of woman1 the right place for every girl under eighteen or twenty years is at home or in school4 ,no young girl under this age should be allowed to enter a profession1 workshop1 or business college4 ,an occupation which by long hours of work over-develops a certain set of muscles and nerves before maturity1 will produce an abnormal development and an unstable temperament4 ,co-education at this age is also harmful1 the result being premature development1 and elopement marriages1 or arrested sexual development and extreme independence1 or marriage and continual suffering1 owing to physical defects and lack of knowledge of the care of the human body1 and of domestic science4 ,every woman is a born nurse4 ,how valuable would it be1 then1 to give every young girl1 beginning at the age of twelve1 a rudimentary course in nursing and in the care of children2 in the art of selecting1 combining1 and preparing foods2 and in the art of housekeeping4 ,an industrial high school course with such technical work as is suitable for woman's sensitive brain would develop her brain and body in every direction and make the future woman a healthy mother of healthy offspring4 ,those muscles and nerve centers which have been well developed during puberty will be the strongest throughout life4 ,the store1 the factory1 the office1 and the business college are no places for a girl under twenty years of age4 ,if for some reason she has no desire to follow her natural calling in life1 there will be plenty of time to prepare herself for other work after the age of twenty4 ,if a law could be enforced to compel every woman to present a certificate of health and maturity1 and a diploma of qualification when applying for a marriage license1 much unnecessary misery1 disease1 and many untimely deaths could be avoided4 ,the feeding as well as the mental1 moral and physical training of children is the natural profession for women4 ,children have in them all the possibilities for good and evil4 ,mistakes during this period will affect the child throughout its life4 ,thousands of infants and young children are killed every year by wrong feeding and environment4 ,a large percentage of brilliant and exceptional children fill the jails and insane asylums4 ,idleness1 stupidity1 and criminal tendencies are diseases1 and diseases can be avoided by right living4 ,children with hereditary weaknesses require double care and attention2 but remember the wonderful law of nature works always toward the normal2 the good tends to overcome the bad4 ,if the brain of a child becomes starved by the use of sweet-meats1 and clogged by the use of rich condiments and highly seasoned food1 or by an excess of starchy foods1 there is always great danger1 and more so1 if the child is exceptionally bright and active4 ,a large amount of arterial blood is sent to the brain1 and if this blood contains much waste matter1 the eliminating organs will soon be overworked and all kinds of diseases are liable to follow1 such as brain fever1 softening and subluxation of bones1 epilepsy1 chorea1 meningitis1 paralysis1 tuberculosis of the lungs1 bones1 and mesentery4 ,many young women who1 through wrong food1 environment and unsuitable educational systems1 have dwarfed their bodies1 find motherhood a great burden4 ,they have to pay the penalty for the sin that is committed on them4 ,their children will not be so strong1 and will have less resisting power1 and their grandchildren1 if there be any1 will land in the institutions for the incurable1 if the careless feeding and wrong habits are kept up by each succeeding generation4 ,on the other hand1 if the progress of degeneration is checked by right living1 the work and time invested will be well repaid during one generation4 ,,part ,,one ,,chapter ,i4 8,,the ,,blood ,,is ,,the ,,life40 ,its ,structure and ,function ,depend on the ,building ,material4 ,foods are substances which1 when introduced into the system1 supply the necessary material for growth1 renewal and maintenance of the vital structures4 ,food is anything that nourishes4 ,foods must contain the same elements found in our bodies4 ,the body requires a combination of different food elements in proper proportion to produce a suitable diet4 ,foods are divided into five classes3 water1 protein1 fats1 carbohydrates and mineral matters4 ,air and sun are also foods1 but are not generally spoken of as nutrient4 ,,water4 ,our bodies consist of about two-thirds water4 ,it helps to regulate the body processes1 and supplies building material4 ,watery fruits and vegetables contain pure distilled water4 ,the amount of water required for the average individual differs greatly4 ,if water is added to our foods in the cooking process1 a lesser amount is required for drinking4 ,wholesome1 non-stimulating food will call for a normal supply of water between meals4 ,,proteins4 ,these are sometimes called albumen1 and they supply the body with nitrogen1 sulphur and phosphorus4 ,they are great tissue builders2 they also furnish energy and heat1 in combination with fats and carbohydrates4 ,sources of ,proteins3 ,legumes1 lean meats1 nuts1 cheese1 whites of eggs1 fish1 and the glutens of the grains4 ,milk contains proteins in the right proportion with fats and sugars to make it suitable as a food for infants4 ,oats1 wheat1 and rye contain more protein than other grains1 and if no other protein foods are on hand1 these can maintain health for a long time without harm4 7,for combinations1 see introduction of 8,poor ,man's ,bill of ,fare407 ,,fats4 ,they are obtained from the vegetable and animal kingdoms4 ,they supply heat and energy in the most concentrated form1 and are also flesh-builders4 ,in diseased conditions1 where economy of nerve force is required1 fats in combination with acids1 minerals and gelatine can form a substitute for part of the protein foods4 ,,carbohydrates4 ,these are found in large percentage in cereals and in fruits which contain stones and seeds1 and in underground vegetables1 including the lighter starches1 such as sago1 agar agar1 sea moss and gum4 ,milk can serve as a carbohydrate for special conditions2 being evenly proportioned with fats and protein it contains little waste4 ,a certain amount of carbohydrate foods in the form of cereals is necessary in our daily diet1 as they are rich in lime and fat--yielding material which is required for ligamentous and other elastic tissue4 ,people who live on fruits1 greens and nuts1 or on fruits1 greens and meats only1 require a larger amount of protein food1 in order to make up for the loss of cereals4 ,,mineral ,,matter4 ,in an organic form1 we find mineral matter in large proportions in green leaf vegetables1 small fruits and berries1 bran1 rye1 green peas1 string beans1 tomatoes1 yolks of eggs and in all the outer skins of legumes1 grains and fruits4 ,the importance of the mineral elements in our foods has been little understood1 so far4 ,of late1 health reformers are beginning to realize that many serious diseases1 such as tuberculosis1 insanity and malnutrition1 are the result of mineral starvation4 ,three-fourths of these valuable minerals are removed from our foods daily by modern milling1 bleaching1 and polishing of rice1 wheat1 corn and all the other grains4 ,not alone the minerals1 but necessary volatile oils1 acids1 and ferments are removed by these processes4 ,refined white flour and sugar have been on the market for the last hundred years2 and much time and health have been wasted with the writing of fashionable cook books1 and the manufacture of anemic snow white cakes1 crackers1 biscuits and soft putrefying puddings and desserts1 prepared with skim milk1 sugar and eggs4 ,the deficiency of minerals in these products has created an abnormal desire for salts1 spices1 and chemically pure sugar1 followed by an additional craving for intoxicating beverages and liquors4 ,the latter articles cannot enter into the composition of perfect teeth and bone1 or gray nervous tissue2 therefore1 the result is premature death and many new diseases4 ,it is my desire to present in this book such food combinations as perfect as can be produced from food material with our present methods of milling and preliminary treatment4 ,many people have become so delicate in structure that they cannot use coarse breads and cereals2 therefore1 a variety of different cereal foods have been included4 ,vegetable foods1 such as are rich in minerals1 have been added to the breakfast foods in place of sugar and beverages4 ,in order to supply the body with the necessary amount of minerals1 we must learn1 to eat greens for breakfast1 until our so-called breakfast foods have improved in quality4 ,all foods possess potential or latent energy4 ,the sun is the great positive element1 and plants store up the sun's energy4 ,it is transferred to us through the eating of plants and animal foods4 ,through the process of oxidation this energy is set free in our bodies1 and appears as heat and muscular power4 ,this energy contained in foods is known as heat or fuel value1 and is expressed in terms of a heat unit or calorie4 ,a calorie is the amount of heat necessary to raise one kilogram of water1 one degree centigrade4 ,this is spoken of as a large calorie1 which is used in determining the energy value of food4 ,the small calorie is of a large calorie4 ,the physiological fuel and energy value of the different foods is as follows3 #a gram of ,protein yields #d ,calories #a gram of ,fat yields #i ,calories #a gram of ,carbohydrates yields #d ,calories ,to determine the energy value of a food or combination of foods it is necessary to know first its composition4 ,then determine the weight of protein1 fat1 and carbohydrate in grams and multiply these weights accordingly4 ,,chapter ,,ii4 ,,study ,,of ,,foods4 ,the average homekeeper knows little of the nutritive value and chemical composition of the food she buys4 ,the desire to tickle the palate enters more into the selection of food than reason or judgment4 ,others1 who have studied along certain lines without the fundamental training for this work1 often make greater mistakes in the selection and combination of foods than if they had not studied the subject at all4 ,it is not sufficient to know just which foods are suitable to the individual and which are harmful2 it is necessary to have a fairly well balanced diet which contains the correct proportions of protein and non-protein elements4 ,the following pages present briefs on the value and chemical nature of different foods not mentioned in recipes3 ,,vegetable ,,foods4 ,these are divided into several classes4 ,they are3 ,legumes1 cereals1 roots1 bulbs1 tubers1 leaf1 flower and fruit vegetables4 ,all plants are made up of a mass of cells1 each consisting of a membranous wall1 enclosing a gelatinous mass1 in which lie imbedded the nucleus or center of cell activity and minute grains of starch or other material which the plant has manufactured4 ,in young plants these cell walls are called cellulose2 later wood cells begin to develop4 ,the wood cells grow into fibrous material1 called woody fibre4 ,in poorly grown or stale vegetables this woody tissue becomes very hard and thick1 and therefore is indigestible4 ,for this reason it is best that all green vegetables are grown quickly and eaten while they are fresh4 ,when fresh they will snap crisply4 ,peas1 green corn and string beans will cook in one-third of the time if used directly after gathering1 instead of being kept for several days before using4 ,,the ,,legumes4 ,the legumes are rich in vegetable protein1 and differ from flesh foods on account of being richer in protein and minerals and less stimulating4 ,they are free from animal intoxication4 ,,dried ,,peas4 ,green peas are richer in minerals than yellow peas1 beans or lentils1 the protein being in the form of legumin and easier to digest4 ,they are very purifying and should be eaten freely1 especially during the cold winter or rainy season4 ,they are a suitable food for the brain-worker as well as for the muscular-worker1 and can be prepared in many different ways4 ,yellow peas are an excellent food for muscular-workers4 ,,dried ,,beans4 ,they contain more of the protein than peas1 lentils or beef4 ,they are therefore a very rich food and should not be consumed in large quantities4 ,the brown1 red1 and black beans are richer in iron and minerals1 and are therefore more suitable in cold weather4 ,the hulls of all legumes are difficult to digest1 therefore it is important to soak legumes before cooking4 ,in countries where the water is hard1 it is well to have soft water on hand for the cooking of legumes4 ,if rain water cannot be obtained1 boil a kettle of water each day and set aside to cool for cooking purposes4 ,legumes may be soaked with hot or cold water4 ,green lima beans should be put to cook in boiling water without soaking1 like all green vegetables4 ,,lentils4 ,they are rich in iron and should be used freely in cold weather4 ,boiled onions are a good addition1 in place of fat meat4 ,,green ,,peas ,,and ,,beans4 ,green peas differ from other green vegetables4 ,they are richer in protein and can serve as a meat substitute during the summer4 ,string-beans resemble the green leaf vegetables in their composition1 but do not contain sufficient protein to serve as a meat substitute4 ,they are very purifying to the liver and intestines1 and should be eaten freely by people of a bilious temperament4 ,,cabbage4 ,cabbage is rich in minerals4 ,it can be made very indigestible by careless preparation4 ,raw cabbage is easily digested if chopped very fine and mixed with grated potato and mayonnaise dressing4 ,cooked cabbage should be treated with acid and mixed with the yolk of an egg if it disagrees4 ,some people prefer sprouts to cabbage4 ,they resemble each other very much in composition4 ,cabbage contains more water and cellulose4 ,it is best to use only the innermost part of cabbage1 if it disagrees4 ,,cauliflower4 ,this belongs to the cabbage family4 ,it is rich in sulphur and is one of the most easily digested vegetables1 if properly prepared4 ,if it disagrees1 treat it with acid or serve it for breakfast instead of for dinner4 ,,celery4 ,celery contains valuable minerals and is soothing to the nervous system4 ,celery roots are rich in fat and a healing food for people with kidney1 liver1 and intestinal trouble4 ,the green stalks of celery root should never be thrown away4 ,they can be tied into a bunch and cooked with soups of meat or legumes4 ,celery is a very valuable food for people with a bilious temperament4 ,,asparagus4 ,this is an easily digested vegetable and resembles celery4 ,as a food for medicinal purposes it may be eaten raw or cooked4 ,,carrots ,,and ,,parsnips4 ,they resemble each other1 carrots being richer in sugar2 the parsnip contains a little gluten4 ,they may be eaten in the raw state with good effect4 ,,turnips4 ,turnips contain some valuable minerals1 but being rich in sugar and water1 they are liable to ferment in weak stomachs1 especially if eaten with lean meats1 white breads or other foods1 which are poor in fat4 ,they should not be eaten in the middle of the day by people who do active work4 ,if they disagree at night1 they may be eaten for breakfast in combination with fat meats or stale bread and butter4 ,yellow turnips are richer in nutriment than white turnips4 ,raw turnips are wholesome if they agree4 ,never combine turnips with other starchy foods at the same meal1 such as potatoes1 rice1 white flour preparations1 apples or cucumbers4 ,,corn4 ,green corn is rich in fat and protein1 and can form a perfect meal during the summer if combined with tomatoes4 ,do not cook the corn if it is agreeable raw4 ,canned corn should be used with care for people with intestinal weaknesses4 ,if used for soups it should be strained and diluted with an equal amount of hot water before thickening4 ,,tomato4 ,the tomato stimulates peristalsis and is a wonderful tonic for the liver4 ,it is one of the most perfect fruits1 rich in oxalic acid and iron1 and unsurpassed as a medicinal food4 ,it contains a vegetable calomel and serves as a purifier for the liver in bilious conditions4 ,it can be prepared and combined in many different ways4 ,it may be one of the first articles given to a patient after an operation1 serving as a food and tonic2 it counteracts the sweetish taste of the chloroform and prevents fatty degeneration of the liver4 ,whether a food is eaten raw or cooked it is important that it be ripe4 7,not ripened on the market47 ,for people with weak digestive organs1 the best way to serve tomatoes is in the form of sterilized strained juice over toast in combination with milk or in the form of soup from canned strained tomatoes4 ,the theory that tomatoes are liable to produce cancer is entirely unfounded4 ,any kind of food if eaten in excess and wrongly combined will aid in the progress of disease1 but all natural foods rightly combined are wholesome if eaten according to needs of the individual4 ,tomatoes combine well with fatty foods1--eggs1 cheese1 meats and fish4 ,,lettuce4 ,this is the most desirable greens on our tables and combines well with almost any kind of food4 ,being rich in minerals and alkaloidal extracts1 it tends to render the digestive fluids alkaline and promotes oxidation and nutrition4 ,if lettuce is eaten in proper proportion with other foods at the morning or noon meal1 it has a sedative effect and keeps an excitable constitution better balanced throughout the day4 ,people with delicate stomachs should not eat lettuce at the evening meal4 ,all raw salads prepared from greens and super-acid fruits are best eaten at the beginning of the meal1 or with the meat dish at the morning or noon meal4 ,,cucumbers4 ,they are a valuable food and should be eaten almost daily by growing children and anemic people1 especially if much muscular work is required4 ,the cucumber is considered an indigestible article of food by people with perverted appetites4 ,the way in which the cucumber is usually prepared in the average household renders it unfit to eat4 ,the extraction of the natural juice and the treatment with salt make the cucumber tough and indigestible1 and1 if eaten in combination with half a dozen other articles1 it produces indigestion4 ,cucumbers should never be eaten at night4 ,,nuts4 ,nuts are high in nutritive value1 and are better evenly combined with non-protein elements than flesh foods are4 ,they are rich in fat and minerals1 and form an ideal diet in combination with raw fruits and greens4 ,they are not sufficiently appreciated as a food1 and receive much unjust criticism as to their digestibility4 ,all nuts are wholesome4 ,the right combination and proportion1 and the time of day when eaten1 are of great importance4 ,the kind of activity as well as individual peculiarities have much to do with likes and dislikes or requirements of certain foods4 ,,almonds ,,and ,,brazil ,,nuts4 ,these nuts feed the higher nerve centers and generate a high quality of intelligence4 ,,walnuts1 ,,pine ,,kernels ,,and ,,chestnuts4 ,these are excellent for those who wish to put on flesh4 ,care must be taken not to overtax the liver4 ,people who have been accustomed to a large amount of bread or other starchy foods should begin with a small amount1 and substitute them for bread4 ,if they disagree1 use lemon1 cranberries1 oranges or fruit salads with them4 ,walnuts supply the larger nerve structures4 ,they are well balanced in all the elements and are excellent for people doing hard1 muscular work4 ,sweet dried fruits also form a good combination with nuts4 ,chestnuts resemble cereals on account of being rich in starch4 ,they contain less protein1 fat and minerals than other nuts1 and therefore combine well with such foods as supply these elements4 ,baked and boiled chestnuts are generally more agreeable than raw ones4 ,pine nuts are rich in both protein and fat4 ,,cocoanuts4 ,they are rich in starch and fat and resemble the cereals closely4 ,,hazelnuts4 ,they are a valuable food1 but require thorough mastication4 ,,the ,,peanut4 ,the peanut is a very nutritious nut1 but rather difficult of digestion for some people4 ,it resembles beans and peas1 and is sometimes classed as a legume4 ,excess of nuts at one meal1 or nuts which have been poorly masticated1 may cause severe disturbances of the liver and stomach4 ,if the teeth are poor1 the nuts may be ground1 but even then great care must be exercised to insure their proper insalivation4 ,cooked nut foods and all vegetarian dishes to which strained legumes1 nut-butter1 eggs and other rich foods are added1 should not be indulged in by people with weak stomachs4 ,,nut-,,butter4 ,great care should be exercised in the preparation of foods with nut-butter4 ,never spread it on bread without first diluting it with an equal amount of water4 ,do not keep it on the shelf like ordinary butter after it has been mixed with water2 prepare only sufficient to last for twenty-four hours1 and keep it on ice4 ,,fruits4 ,there are three classes of fruit3 acid1 sub-acid1 and sweet fruits4 ,fresh raw fruits1 if eaten in the right proportion with other articles1 are wholesome4 ,the habit of eating a large amount of acid fruits at the beginning of the morning meal is not necessary4 ,if a heavy meal is eaten in the evening1 remaining half digested in the stomach over night and putrefying1 then acid fruits will cleanse the stomach in the morning4 ,the better way is to go to bed with an empty stomach and there will be no need of cleansing in the morning4 ,people of a highly nervous temperament should not eat the very sweet fruits at the morning or noon meal1 as at this time they are too stimulating4 ,hot house fruits out of season are health destroying4 ,certain fruits1 such as apples1 plums1 tomatoes1 apricots1 grapes1 figs1 bananas and cranberries1 will keep for a long time in the natural state1 if properly preserved4 ,some of them can be dried and used in the winter4 ,fresh fancy summer fruits are not required during the winter by healthy individuals1 neither are canned fruits1 jams or jellies4 ,the canning of fruits during hot summer days is a health destroying occupation and a waste of time and money4 ,fresh fruits prepared with a large amount of water and sugar are little better than beer1 wine and whiskey4 ,if such fruits are eaten with yeast bread1 potatoes and a variety of other foodstuffs1 they set up fermentation and burden the eliminating organs4 ,a few jars of sterilized fruit juice should be prepared and kept on hand for medicinal purposes only4 ,fruits are an important article of diet1 but few people know how to use them wisely4 ,a large percentage of deaths in young children is due directly to the wrong use of fruits4 ,many forms of infantile paralysis1 intestinal disease and malnutrition in general are due to the lack of knowledge of the scientific combination of fruits with other articles of food1 so as to furnish a wholesome meal4 ,many teachers of ,domestic ,science and writers in monthly magazines seem to have forgotten1 entirely of what an ordinary mixed diet should consist4 ,their bills-of-fare are becoming more complex all the time4 ,we find combinations1 such as banana fritters1 custard1 meat1 potatoes1 nuts1 milk1 biscuits1 dates1 several kinds of vegetables1 puddings1 cheese1 coffee1 cake and ice cream1 suggested for one meal 7sometimes less1 other times more than this74 ,any intelligent1 thinking person must realize that such a mixture1 besides being a great waste1 will turn the stomach of the strongest individual into a yeast pot4 ,those with strong eliminating organs1 who take plenty of out-door exercise and recreation of some kind1 may be able to throw off the excess of poison for a long period1 while others endowed with less vigor will suffer from the effects within a short time4 ,people who live on cooked foods consisting mainly of meat1 bread1 sugar1 soups1 puddings1 cooked cereals1 milk1 etc41 should realize that they have already filled their systems with foods which contain a large amount of water1 and therefore will overburden their intestines and kidneys by adding a liberal amount of fruits to such a dietary4 ,there is always great danger of fermentation and putrefaction1 especially if constipation sets in1 and here we have all the dangers of modern diseases1 which begin with mal-nutrition1 be it from under-or over-feeding4 ,only the most perfect specimens of men and women are safe from danger4 ,why8 ,because their instincts lead them to choose the right articles in the right combination1 and at the table they know 8when to stop10 while an individual with weak sensory nerves does not feel the effects of satisfaction from the food until dullness1 pain or discomfort appear4 ,it is from this latter class mostly1 that we have our health reformers1 while the former class with their perfect battery1 which can turn the poorest food materials into first grade tissue1 look on us as diet cranks and faddists4 ,the man who ate three square meals all his life1 indulged in tea1 coffee1 liquor and tobacco1 was never sick and lived to be #ajj years old1 probably could have lengthened his years to #cjj1 had he not been so dangerously strong4 ,the menus suggested in this book are made up carefully and scientifically1 so that each individual can easily find a diet suited to his temperament1 environment1 age and occupation4 ,nuts contain a high percentage of protein1 and therefore form an ideal dietary in combination with fruits4 ,meats1 eggs1 cheese1 cream and fish are the next best articles suitable to combine with fruits2 raw greens are an excellent addition1 but breads1 puddings1 sugars1 beverages1 mushes and cooked vegetables are better left out at a meal if an abundance of fruits are taken1 especially at dinner1 or the amount of watery foods taken into the body during twenty-four hours will not be in the proper proportion to the solids4 ,dry legumes are very rich in protein1 but being dissolved with water during the cooking process are less suited to combine with raw fruits1 especially for those suffering with flatulence or kidney disorders4 ,apples1 tomatoes and vegetables combine best with legumes4 ,apples and tomatoes1 being of the most perfect type of foods1 combine well with all classes of protein foods1 including cereals4 ,they should be staple articles in every household4 ,as to other fruit combinations1 study recipes and menus1 and keep in mind that no matter how valuable an article may be1 excess is a poison4 ,those who live mainly upon dry foods1 such as uncooked cereals and nuts1 can safely make their morning and evening meal of fruits alone1 while others who live like the average1 if they attempt to make a meal of fruits alone1 and continue to do active work1 will soon fail in health4 ,,berries4 ,all berries are rich in minerals and feed the brain cells4 ,they contain traces of protein4 ,blackberries and huckleberries are rich in volatile oils and iron1 and are of great medicinal value4 ,they are excellent for the evening meal in the form of gruels and drinks4 ,people with digestive troubles should be careful in combining raw blackberries with other foods4 ,they are rich in protein and may take the place of part of the meat dish on hot summer days4 ,they should never be used as a dessert after a heavy meal4 ,,strawberries4 ,strawberries are the first fruit to make their appearance in the spring4 ,they are rich in iron and valuable acids4 ,as they are in season for a long time they should not be eaten to excess1 never more than once per day4 ,from three to eight ounces1 according to age1 is sufficient for one meal4 ,if perfectly fresh1 they combine well with fresh cream or milk4 ,yeast bread1 red meats or legumes should not be eaten at the same meal with strawberries4 ,berries which have undergone slight decomposition should be placed in a mason fruit jar with a little water and be sterilized4 ,this juice will keep for several days in a cold place and can be used for the flavoring of milk1 or for softening zwieback which is to be served with cream or milk4 ,if the juice has undergone fermentation reboil it before using4 ,it may be used for fruit puddings or fruit gruels or be mixed with other fruit juices4 ,in this way everything is utilized and nothing wasted4 ,,cherries4 ,the cherry season is short4 ,therefore1 they should be eaten almost daily4 ,all varieties are wholesome4 ,if desired1 several kinds may be mixed at one meal4 ,they combine well with egg foods1 whole wheat1 cornmeal and fish4 ,they may be eaten at the beginning or at the end of a meal or by themselves4 ,people with weak stomachs should not eat them at night4 ,,blackberries4 ,they are a valuable and nutritious fruit and can form a perfect meal in combination with light cereal foods4 ,they have little preservative properties and therefore should be eaten only when perfectly fresh4 ,for young children or people with intestinal weakness1 only the juice should be used in the form of wine or gruels4 ,,raspberries4 ,they are a light and delicious fruit4 ,they combine well with milk1 egg foods1 or nuts1 and can be served morning1 noon or night4 ,,peaches1 ,,pears ,,and ,,apricots4 ,they are all three rich in sugar and cellulose1 and can form a substitute for part of the cereal foods during hot summer days4 7,see recipes for ,salads47 ,,the ,,pineapple4 ,the pineapple contains bromaline and is of medicinal value in the treatment of certain stomach disorders4 ,it is not a necessary article for the table of people of moderate means4 ,,bananas4 ,they are a very nutritious fruit and can partially replace the cereals4 ,if combined with green leaves1 and lemon1 they can form a perfect meal4 ,the bitter substance which is contained in the inner skin of the banana should be scraped off with a knife and added to the bulk1 as it counteracts the sweet flavor of the banana and adds to its digestibility4 ,baked bananas are not necessary for a healthy stomach4 ,,apples4 ,they are among the most perfect of fruits4 ,people who have difficulty in digesting a sufficient amount of cereals should eat apples almost daily4 ,if raw apples disagree1 they can be made agreeable by combining them with fat meats or oil in the form of a salad4 ,baked apples and apple sauce are also good1 provided they are not spoiled with too much sugar4 ,some apples are fibrous and muscle-feeding2 others are richer in phosphates and valuable minerals4 ,for salads use tart apples4 ,,grapes4 ,grapes are a valuable fruit for the table if eaten in the right proportion with other foods which contain fat and protein4 ,they are rich in sugar and tartaric acid4 ,as a medicinal fruit they may be eaten in large quantities by themselves4 ,,nectarines4 ,like the pineapple1 they belong to the luxurious fruits and are adapted for people with a large purse4 ,they are rich in sugar and starch1 with a small amount of cellulose4 ,,oranges1 ,,grapefruit1 ,,lemons ,,and ,,limes4 ,they all belong to the citric acid group1 and are of all the fruits1 the richest in valuable acids1 which in the process of digestion are converted into salts1 rendering the blood more alkaline4 ,the latter three should be used in greater quantities in countries near the coast or in low and damp districts1 especially during the rainy season4 ,the outer skin is rich in volatile oils and is useful in the preparation of fruit-and-milk soups4 ,the white rind is useful as a medicine1 for patients who suffer from malaria4 ,a small amount of it chewed while sipping a glass of fresh milk will greatly add to the digestibility of the milk and serve as a germicide to the liver4 ,the juice of one-quarter of a lemon may be taken in connection with the skin of one-half a lemon1 in combination with a glass of milk4 ,during fever1 the skin should be carefully expectorated4 ,,fruit ,,jellies4 ,if prepared from fruit juice and cane sugar only1 they are powerful stimulants and have little food value1 for the reason that they arouse the nerve cells to extreme activity and rapid oxidation4 ,they furnish no food for the nerve cells1 and the nutritious elements in the other food materials taken in combination with these jellies pass out of the body without being assimilated1 or produce congestion and inflammatory conditions4 ,even natural stimulants1 in the form of raw fruits1 can become harmful if taken1 in excess1 or in the wrong combinations1 unsuitable to the individual requirements4 ,if the glycogen-making function of the liver becomes overburdened1 the result will be diabetes1 neuralgia or starch-poison4 ,,compotes ,,or ,,stewed ,,fruits4 ,they are more wholesome and economical than jams and jellies1 which are prepared with large amounts of sugar4 ,they are best served with the meat dish or with some substantial pudding4 ,if served with sponge cake at the end of a meal1 the digestive juice becomes acid1 and produces fermentation and mal-nutrition4 ,,plums4 ,green1 red and blue plums are all valuable fruits4 ,the blue plum is rich in iron1 minerals1 and sugar1 and is1 next to apples and tomatoes1 one of the most perfect fruits4 ,it has great preserving qualities and if picked on a dry1 sunny day and placed carefully in straw in a dry1 cold place1 will keep until ,christmas4 ,for combination1 see menus and salads4 ,people who have distress from eating raw plums should let them alone or eat them in the dried state only4 ,,figs ,,and ,,dates4 ,they have an average of thirty per cent water1 are rich in sugar and contain some protein and saline matter4 ,they are an excellent food for people who are fond of sweets4 ,they are more wholesome than canned summer fruits4 ,however1 they should not be indulged in during hot summer days1 or in the spring time when the brain needs relaxation4 ,,the ,,watermelon4 ,this is the largest of the melon fruits1 containing sugar1 salts1 cellulose and distilled water4 ,it is an excellent food during hot weather4 ,people who suffer from chronic kidney disorders should only indulge in it in small quantities at a time1 and never combine it with mushy or other starchy foods4 ,a few drops of lemon is a good addition1 in place of free salt4 ,,muskmelon4 ,this fruit is also rich in sugar and cellulose4 ,what has been said of watermelon in reference to combination also applies to this fruit4 ,,cranberries4 ,cranberries1 like gooseberries1 currants and lemons1 are purifying to the blood and very valuable as a food in malarial districts4 ,cranberries combine well with oatmeal1 cornmeal1 pork1 chicken1 turkey and veal4 ,use no more sugar for the preparation than is absolutely necessary to counteract the tart taste4 ,cranberry jelly prepared with pure sugar is unwholesome4 ,raw cranberries and raw celery are a good combination for salad4 ,,cereals4 ,cereals are the most perfect products of the vegetable kingdom1 and make fairly well balanced foods4 ,they are deficient in fat1 with the exception of corn and oats4 ,in the processes of milling and cooking1 cereals have been more abused than any other foods1 by depriving them of their valuable minerals1 and by compounding them into soft putrefying puddings or rich cakes4 ,concentrated or predigested cereals1 as advertised under the name of breakfast foods1 cannot take the place of ordinary rolled1 whole1 or steel cut cereals2 they have lost valuable salts and lime during the process of baking and they also deprive the walls of the stomach of the normal stimulus1 which is necessary for thorough utilization4 ,well boiled cereal foods in the form of dumplings1 macaroni1 noodles or whole cereals are stimulating and heating to the whole alimentary tract1 they take longer to digest1 and are more thoroughly utilized by the system4 ,predigested cereals and zwieback are more suitable for the evening meal1 or at the end of the noon meal1 when the body has expended energy4 ,shredded wheat and zwieback may be used with benefit for breakfast1 if a sufficient amount of raw fruits or greens is eaten with them1 but if they are used in combination with other predigested foods1 such as milk or sugar1 it gives the intestine nothing to do4 ,for the evening meal1 toasted breads and cereals combine well with such foods as supply the lack of lime1 fats and minerals3 cream1 fruit-gruels1 yolks of eggs1 gelatine1 sago1 milk and green foods4 ,,wheat4 ,wheat can be used the year around4 ,in cooking cereals it is very important to start with the right quantity of water1 and allow each starch granule to burst by fast boiling during the first twenty or thirty minutes4 ,after this1 let it cook slowly for twenty or thirty minutes longer1 or until it is done4 ,it is not necessary to cook cereals for several hours in order to make them fit for the human stomach4 ,if well boiled cereals disagree1 they are generally poorly prepared and allowed to get pasty before the starch granules have burst1 or else they are combined with raw sugar and cream1 which produces fermentation4 ,,rye4 ,rye is richer in minerals and contains less starch than wheat4 ,it is not superior to wheat1 but it is one of the oldest and most perfect foods1 and is the staff of life to some of the healthiest and strongest races of the old world4 ,it is laxative1 and because of this it is more suitable for certain individuals than for others4 ,rye is a good winter food2 during the summer we have many valuable berries which supply the system with certain minerals1 therefore we require less of rye bread1 or rye preparations1 during this time of the year4 ,rye combines well with all starchy fruits and vegetables1 which are deficient in minerals1 such as potatoes1 pumpkins1 squash1 melons1 turnips1 carrots1 beets1 bananas1 cucumbers1 rice and corn4 ,it also combines well with sweet fruits4 ,apples1 pork1 veal1 lamb1 cheese1 eggs1 cream1 milk1 bacon and oily foods are all good additions to rye4 ,boiled rye and starchy foods are unsuitable combinations4 ,whole rye or wheat bread should never be eaten fresh4 ,it should be kept in a bread box1 with good ventilation1 in a dry place1 or near the stove4 ,sun dried bread is the best4 ,,oats4 ,oats are rich in fat and lime1 and like wheat and rye belong to the most perfect foods4 ,a fireless cooker is a convenient apparatus for the preparation of oats and wheat4 ,they should be thoroughly cooked for at least half an hour before setting them into the fireless cooker4 ,,rice4 ,rice1 although low in protein and fat1 is one of the most easily digested of all cereals1 and is especially suitable for brain workers and people of sedentary habits4 ,this book contains a large number of different recipes for the preparation of rice4 ,,sago ,,and ,,tapioca4 ,they are manufactured from certain palms and roots1 and belong to the lighter forms of cereals4 ,they are easily digested if soaked for several hours before cooking1 and can be partially substituted for the heavier cereals4 ,cornstarch1 arrowroot1 potato-flour and agar agar belong to the same class4 ,they are all valuable for the sick and for young children4 ,,barley4 ,barley is also rich in lime2 it should take a more prominent place among food substances than it does4 ,pearl barley should be soaked with soft water before cooking4 ,if it is to be strained1 mash it up thoroughly with a potato masher1 and pour more boiling water over it after the first liquid is strained off4 ,,animal ,,foods4 ,,eggs4 ,eggs contain all the elements necessary for the building up of a young animal2 they also contain all the elements which can be found in the human body4 ,the eggs of hens are used most commonly4 ,the chemical combination of the whole egg and that of the brain and nervous system have much in common4 ,the white of the egg contains about eighty per cent water1 twelve of albumen1 a small amount of fat and some salts4 ,for medicinal purposes1 eggs should be fresh1 directly from the nest4 ,eggs are deficient in minerals and should be combined with foods which are rich in minerals4 ,,cheese4 ,cheese is one of the most economical and nutritious of foods1 and a true meat substitute4 ,to serve cheese after a dinner is a wasteful extravagance1 and dangerous to health4 ,cheese combines well with bread1 macaroni1 potato and other cereals2 raw greens are also a good addition4 ,cooking or baking cheese makes it indigestible4 ,grated or sliced is the best way to serve it4 ,people who have difficulty in digesting cheese should always combine it with raw apples1 onions1 or tomatoes and lettuce1 in the form of a salad4 ,if it still disagrees1 leave out the cereals entirely at the meal1 or use black bread with it4 ,a combination of cheese1 eggs and milk in the form of a ,welsh rarebit makes a heavy and indigestible meal1 and should only be indulged in by people who are very strong1 and exercise a great deal out of doors4 ,,meat4 ,people who live almost entirely on cooked foodstuffs and white flour bread1 find meat a necessary article of food1 and consume it in larger quantities than would be necessary1 if whole wheat bread and raw fruits and greens were used4 ,under the present systems of forced and improper feeding of animals1 and the preservation of meats by cold storage1 flesh foods are becoming more dangerous4 ,there is no need for such an excess in the production of meat1 except to satisfy our habits4 ,if human beings and animals are fed by force1 they are not healthy4 ,flesh1 eggs and milk from animals which are fed by force1 are unwholesome and inferior in quality4 ,under certain conditions and in cold climates1 meat is a necessity1 therefore the feeding of animals should be under the observation of health officers4 ,we need quality more than quantity4 ,pork1 although condemned by many people as unfit for food1 is a wholesome article1 if the animal is fed upon dry1 substantial food4 ,pork requires a longer time to digest than other meat1 and therefore it should not be eaten at the evening meal4 ,pork was considered as an unclean food by the ancient ,jews2 perhaps the reason for this was that the ,jew's system did not require pork1 because of his constitution and the climatic conditions4 ,fat pork is a specific food for the kidneys2 it is less stimulating and easier to oxidize than any other meat4 ,beef is perhaps the most economical meat for family use4 ,a good quality of meat should contain both fat and lean4 ,all meats should be well soaked and washed before cooking4 ,cold meats are sometimes more agreeable than hot meats4 ,veal1 lamb1 chicken and game are all wholesome meats if eaten in moderation and at the right time of the year4 ,fresh meats should not be served oftener than once per day1 or better still1 three times per week4 ,the internal organs and glands1 such as the lungs1 liver1 kidneys1 tongue and stomach1 are very nutritious4 ,sausages1 if prepared from fresh1 clean meat1 and not highly seasoned1 are cheaper and more nourishing than canned meats1 and often preferable to fresh meat1 which has hung a long time in a meat shop4 ,the internal organs contain much lime and organic salts1 as they feed the glands of the body2 they should be well soaked before cooking1 in order to drain the thick and impure blood out of them4 ,beefsteak1 chops and roasts should be slightly salted before they are cooked4 ,free salt sprinkled on meat1 or other dry foods1 before serving1 is injurious to the lining of the stomach and blood vessels2 lemon can be used instead4 ,many people have an abnormal craving for salt4 ,this is a symptom of anemia2 the system lacks minerals4 ,the only way to supply the necessary elements is by taking salt in the organized state in raw greens and fruits4 ,free salt can satisfy such craving temporarily1 but it creates an abnormal thirst4 ,raw apples1 tomatoes and all other acid fruits1 in combination with greens1 are the best additions to meats4 ,,fish4 ,fish is a valuable article of food4 ,it is less stimulating than lean meat1 and easier to digest and oxidize2 for this reason it can be recommended for brain workers4 ,it contains a large amount of phosphorus and nitrogen1 and if properly combined with foods which are rich in minerals1 such as apples1 tomatoes1 lemons and greens1 fish is quickly utilized4 ,fish and whole rye bread is also an excellent combination4 ,fish being soft1 it is necessary that it be thoroughly masticated4 ,fish can become very dangerous as a food when not fresh4 ,,milk4 ,milk is found indispensable in some cases of sickness1 especially in fevers4 ,the greatest care should be exercised in getting clean1 fresh and perfect milk1 and in keeping it in a cold1 clean atmosphere after delivery4 ,milk may be given as a food1 raw1 boiled1 sterilized1 pasteurized1 or peptonized1 and can be modified with water or other foods in many different ways4 ,the best and most suitable method of preparing it for the patient must be left to the attending physician4 ,the color of perfect milk is yellowish white1 not blue white4 ,its odor is pleasant4 ,a drop of milk poured into a glass of fresh water will go to the bottom if it is good milk4 ,in order to ascertain if the milk is alkaline1 neutral or acid1 put a small piece of red litmus paper into it1 and if it turns strongly blue the milk is alkaline4 ,if a blue litmus paper turns strongly red1 the milk is acid4 ,perfect milk should be neutral or slightly alkaline4 ,after the milk has stood for several hours it gradually becomes more acid4 ,milk which is acid in reaction1 or blue in color1 is unfit as a food for children and invalids4 ,if a mother is uncertain as to the quality of the milk she is feeding her child1 she should have it examined by the city chemist4 ,milk1 even if handled very carefully1 contains many germs4 ,therefore1 on hot days it is better to sterilize the milk for an infant1 even if the child is in perfect health1 or able to take raw milk4 ,if the milk can be obtained directly from the cow two or three times per day1 it may be given raw on those occasions4 ,if it has stood a little while1 it may be heated quickly to #aee degrees ,f4 over a hot fire1 while stirring it4 ,,certified ,,milk4 ,this is a high grade of sanitary milk which comes from special dairies1 where great care is taken to keep everything in perfect sanitary condition4 ,the cows are kept in perfect health and are fed upon food which produces milk perfect in composition4 ,there are1 however1 milkmen who have principle enough to supply their customers with milk of good character and perhaps of as high a grade as that from inspected dairies4 ,i have1 in my practice1 often come in contact with people who were informed by their milkmen that certified milk required no boiling or sterilization4 ,some people are impressed with the idea that certified milk has already undergone some sort of preparation4 ,the fact that in these days milk laboratories can be found in many large cities1 may easily bring confusion of mind as to 8what the milk is certified for10 especially to those who are not acquainted with the preparation of milk and do not know the difference between raw and sterilized milk1 if they buy it4 ,such instructions should be given by better authorities than those who deliver milk1 or the label should state 8what the milk is certified for40 ,certified1 or any other raw milk1 which is over eight hours old1 is not a fit food for infants4 ,,boiled ,,milk ,,and ,,cream ,,for ,,table ,,use4 ,put the desired amount of milk or cream1 or mixed milk and cream1 into a clean saucepan1 stir over a hot fire until it reaches the boiling point or to about #bjj;,f4 ,then pour into a pitcher and set in a pan of cold water2 stir until the milk is cold4 ,set on ice or in a cold place for #bd hours4 ,milk prepared in this way is the only wholesome kind to use in addition to boiled cereals and fruit puddings4 ,it is also often preferable to raw cream and milk1 in combination with raw fruits4 ,if the milk is to be used on cereals for the morning meal1 it can be reheated or used directly after boiling4 ,if hot milk is added to cereals1 the sugar will not be missed4 ,if boiled milk or cream has stood for #bd hours it has become unfit for further use unless it is reboiled4 ,if putrefaction has set in1 boiled milk can become more dangerous as a food than raw milk which has stood for the same length of time2 therefore careful handling of boiled milk as well as other boiled foods is of the utmost importance4 7,see ,chapter on ,hygiene and ,economy1 under ,left-,overs47 ,in many foreign countries it is a general custom in every household to boil milk directly after delivery1 for the infant as well as for table use4 ,to do differently means uncleanliness4 ,modern invention of coolers and ice-boxes in every house1 and delivery of milk in bottles1 has gradually done away with this custom4 ,many of our present generation of house-wives are so little acquainted with practical housekeeping that they consider food fit for use as long as it has not soured1 notwithstanding the many changes it has undergone on the pantry shelf4 ,raw cream is fit for use only directly after it has left the separator4 ,raw milk should not be considered fresh and wholesome for table use longer than eight or ten hours after milking1 and then only with the most careful handling4 ,following this precaution1 morning milk1 which is delivered during the day1 should not be used raw later than five or six o'clock in the evening4 ,remember that all milk begins to turn acid as soon as it comes in contact with the air4 ,the longer it stands the more acid it will be1 besides being laden with germs4 ,the process of cooking or scalding raw milk checks the fermenting processes and renders the food more alkaline1 especially if it is to be taken with cereals or fruit puddings and gelatines4 ,cooked milk is not a natural food1 but neither are cooked cereals4 ,raw milk is quickly digested1 while boiled milk takes several hours to digest1 and so do boiled cereals4 ,a combination of raw milk1 or cream1 and cooked cereals will force the stomach to absorb the milk immediately1 while the remainder1 poorly masticated and filled with germs1 will tend to produce an acid process rather than an alkaline4 ,if sugar is added to raw milk and cereals1 the process of intestinal fermentation is complete4 ,if the glandular system and the eliminating organs are strong1 they will work harder in order to rid the system of this excess of acid2 but if the constitution is not able to stand the strain of wasteful nervous expenditure1 discomfort and disease will be the result6 ,enlarged tonsils are often the first sign of danger4 ,we cannot invent customs of feeding that interfere with natural laws without paying the penalty4 ,,miscellaneous ,,foods4 ,,fats4 ,fats are derived from the animal and vegetable kingdom2 they are rich in carbon and hydrogen1 but poor in oxygen4 ,emulsified fats are present in cream1 nuts and the yolks of eggs4 ,oleins are mainly found in oils obtained from fruits1 nuts and vegetables4 ,butter contains mainly palmitin4 ,suet1 from beef and mutton1 consists of stearin and palmitin4 ,lecithin is found in yolks of eggs and in some nuts2 it is a highly complex compound1 and a food for the brain and nerve substance4 ,suet and mutton fat contain much stearin1 and are harder to digest by some people than other fats4 ,however1 the digestibility of a food depends much upon the individual requirements1 and a little self study will soon convince each what forms of fat are best suited to his needs4 ,as a rule1 people of large bone structures require a greater amount of fat in their food than those not so constructed4 ,fats are changed into fatty acids and glycerine by the secretion of the bile and pancreatic juice1 and in combination with the intestinal juices form soluble soaps4 ,in acute diseases fats should be taken only in the form of butter1 milk1 or cream1 in limited quantities4 ,fatty foods are beneficial for children suffering with scrofula or rickets1 and in all chronic1 wasting diseases4 ,people who do much indoor work1 or those who are not able to digest a sufficient amount of protein or cereals1 require more fats4 ,the latter can be made easily digestible if rightly combined and prepared in the form of soups1 warm sauces1 boiled custards and mayonnaise dressing4 ,in this way the fat globules are equally divided in the food and can be better emulsified than if eaten in the solid form1 or in combination with white bread or other unsuitable articles4 ,cream1 and the lighter nuts1 combine well with sweet foods1 while oils1 yolks of eggs1 meat fats1 and solid fats1 combine well with foods which are rich in minerals and oxygen4 ,people who are unable to furnish their table with expensive fats1 such as butter1 olives1 cream1 olive oil1 bacon1 eggs1 eel and other delicacies1 should use the cheaper forms of fats1 as corn1 oats1 herring1 walnuts1 cream-cheese1 cottonseed oil1 bran1 leaf lard1 vegetable butter1 middle rib of beef1 blood and liver sausages4 ,meat products1 prepared from the internal organs of the animal1 are rich in lime and fat1 and1 if prepared from fresh meats of healthy animals1 they are often preferable to canned and cold storage products1 or to meat which hangs in a meat-shop for a week4 ,however1 every one who buys these articles should investigate the source and manner of preparation for himself4 ,,sugar4 ,artificial sugar is not a necessary article of food for the healthy individual who is able to supply his body with fresh and dried fruits the year round4 ,true candies are3 figs1 dates1 raisins and other tropical fruits4 ,the delicious summer fruits are better eaten without sugar4 ,undoubtedly nature did not mean for us to indulge in sweets during hot days1 or she would have provided us more plentifully with them4 ,all the spring fruits are tart3 people who wish to improve the taste of berries add sugar to them at the expense of health4 ,our forefathers1 who did not enjoy such luxuries1 had better health than our present generation4 ,the sugar-cane in its natural state is a valuable food4 ,it contains gluten and minerals1 such as are found in other vegetables1 and if eaten in this form it is more wholesome than refined sugar4 ,the gluten and minerals are destroyed by chemical processes which are necessary to produce sugar from the cane and beet4 ,pure1 crystalized sugar cannot sustain life1 unless it is eaten in the proper proportion1 with foods which contain gluten1 minerals and fats4 ,sugar which contains minerals cannot crystalize2 it remains syrup1 therefore the latter is more wholesome than sugar4 ,in order to produce beets1 which are richer in sugar and poorer in salts1 certain methods of manuring are employed4 ,the profit gained by this method is a financial one4 ,the consumer is the loser4 ,if artificial sugar is united with cocoa or other bitter1 sour1 nutritious substances it will serve as a food2 therefore1 sugar in the form of a prepared food such as chocolate1 gelatine and gruels is wholesome for those who require cooked foods4 ,if the sugar industry were diminished1 the canning and stewing of fruits would also be diminished1 and we would have fewer tea and coffee drunkards4 ,all this gluttony in stimulating beverages and sweet fruit sauces was not indulged in by the masses a hundred years ago1 therefore the constitution of the average individual at that time was much stronger4 ,many parents are impressed with the idea that their children require a large amount of sweets1 in order to make them grow4 ,we cannot force nature without paying the penalty4 ,at maturity1 we reap what has been sown for us1 or what we have sown for ourselves4 ,,spices4 ,spices are a species of aromatic vegetables and fruits used for the seasoning and preservation of foods4 ,their flavor is pleasant and stimulating to the mucous membrane of the mouth4 ,the odoriferous substances yielded from these plants are3 the volatile oils and ethers of peppermint1 roses1 orange flower1 lavender1 camphor1 lemon1 bitter almond1 wintergreen1 cinnamon1 cloves and a number of others4 ,they are used for perfumes1 medicines1 confections1 and in the art of cookery4 ,many of the spices used for food are dried1 as bay leaves1 thyme1 marjoram1 vanilla beans1 dried skins of lemons and oranges4 ,ground spices or liquid extracts should be used sparingly4 ,many of them are adulterated4 ,free salt and ground spices create an abnormal desire for water and food1 and they injure the mucous membrane lining of the blood vessels and glandular structures1 and obstruct the capillaries4 ,people who cannot relish their food without these artificial appetizers should fast a while1 or replace them by natural stimulants1 as tomatoes1 apples1 lemons and greens4 ,few people realize the harm that is done by the number of salt1 sugar and pepper holders that are placed on the table at every meal1 to say nothing of the dozens of boxes of ground spices that fill the kitchen shelf4 ,a pinch of pepper on gravies1 milk soups1 or other nutritious dishes1 if mixed thoroughly with the food1 assists in the coagulation of soft nitrogenous foods and prevents putrefaction1 but excess of it1 or if sprinkled on dry food1 is very harmful4 ,the best way to use spices is to buy them whole1 in the fresh or dried state1 and chop1 grate1 or grind them when needed4 ,vanilla beans1 bitter almonds1 bay leaves1 cinnamon bark and many others may be used whole and removed before serving4 ,children's food should never be covered with pepper or other stimulating spices4 ,under our present system of living salt has become a necessary adjunct to our food4 ,legumes1 cereals or any other foods which require a large amount of water for cooking need an additional amount of salt4 ,it should be added before the food is removed from the fire1 so that the salt will be properly dissolved and combined with the food4 ,moderate amounts of preserved1 salted meats and fish are valuable as antiseptics1 if combined with soft1 cooked1 nutritious foods in the form of soups and gravies1 or with milk foods1 eggs1 cereals or legumes4 ,salt used in this way will not hurt the lining of the alimentary tract and other tissues1 as free salt does when it is sprinkled on lettuce1 meat1 potatoes or other dry food4 ,never use salted1 smoked or preserved meats or fish in excess4 ,if possible1 investigate the source and manner of preparation of preserved foods4 ,,desserts4 ,desserts have only been mentioned in the form of steamed puddings1 gelatines1 oranges1 grapes or bread and butter in combination with black unsweetened coffee4 ,artificially prepared desserts in the form of attractive1 soft puddings and other rich mixtures flatter the palate and renew the appetite4 ,the true enjoyment of eating is in the satisfaction of hunger4 ,the craving for desserts indicates a desire to stimulate certain nerves1 which force the contents of the stomach into the intestine and destroy the digestive processes or produce decomposition1 hasten absorption1 and exhilarate the brain with the toxins hereby produced4 ,those who desire to correct the habits of intoxication in themselves or in others should consider whether the abnormal craving is for merely physical pleasure or for the satisfaction of starved and overworked brains and bodies1 and the change should be brought about accordingly4 ,to drop a long acquired habit at once may prove harmless to one person and very fatal to another4 ,the worn-out digestive organs need to be toned up and developed gradually1 either by stimulating fruits or fruit juices or by tonics in the form of bran-tea and malt-coffee4 ,people who have vigorous appetites and strong digestive organs may eat a few nuts at the end of the meal until the appetite has been restored to normal4 ,for those who like sweets1 a large number of recipes have been given for fruit salads and light cooked dishes4 ,many can be served as whole meals for the evening1 or in combination with milk broths or soups4 ,,muffins ,,and ,,pancakes4 ,many people who find pancakes indigestible will do well to observe the time when they are most agreeable4 ,if they are made with eggs1 cream1 and water1 or with rich milk1 and properly prepared and combined with suitable articles1 they are generally agreeable to the most sensitive stomach4 ,people of sedentary habits1 or those who do brain work mainly1 should not eat pancakes or muffins for breakfast4 ,all ingredients1 as well as the vessel1 should be cold4 ,the batter should also be made in a cold place or out of doors4 ,the oven1 the baking pans and the oil in which the cakes are baked1 should be as hot as possible4 ,,bread4 ,bread made from white flour and yeast is the staff of death4 ,few people realize that if they wish to use white bread as a food the proper amount of minerals1 fats and nitrogen must be added1 in order to make it a perfect food4 ,yeast bread1 if eaten with jams and jellies in large quantities between meals1 is health destroying and dwarfs the body4 ,it is also unwise to eat white bread in combination with other starches1 as rice1 potatoes and soft puddings4 ,the average individual who takes plenty of out-door exercise may get along well for years on such mixtures and suffer no inconvenience1 but people with poor eliminating organs or chronic ailments1 or those who do much indoor work1 do well to use yeast bread in moderation1 especially if prepared from white flour4 ,baked and boiled cereals are more nutritious than bread4 ,in the fermenting process which takes place in rising bread1 valuable substances such as lime and salts are lost4 ,it is rendered more acid1 and therefore unfit as a food for people with weak stomachs4 ,if yeast bread is combined with foods which render the fluids of the stomach alkaline1 it is less harmful4 ,,soups4 ,many ,american housekeepers do not know how to prepare soups and do not like them4 ,the fact that people of many nations in the old world1 with smaller incomes than the average ,american working man1 use soups daily1 once or twice1 and are far superior in physical strength and endurance to the latter1 who lives mainly on beefsteak1 white bread1 potatoes1 sugar1 tea and coffee1 should convince every one that nutritious soups are an important article of diet4 ,close study and persistent effort will enable every homekeeper with small means to learn how to prepare a soup that is palatable and nutritious4 ,the daily use of white bread and butter is expensive4 ,besides it produces diseases1 imperfect bodies and premature old age4 ,all who are in the habit of eating more than their systems require and especially those who indulge in large amounts of bread at dinner1 would do well to begin their meal with a soup4 ,legume and cream soups will furnish a satisfactory meal by themselves4 ,for combinations1 see 8,menus40 ,,part ,,two ,,preparation ,,of ,,foods4 ,,table ,,of ,,measures ,,and ,,weights4 ,a standard measuring cup contains #h ounces or pint4 #a tablespoon #c teaspoons #b tablespoons #a ounce #h tablespoons #d ounces or cup #af tablespoons #h ounces or #a cup ,all ingredients measured by the cup1 tablespoon or teaspoon are measured level4 #a pound 7,english weight7 #dbe grams or #af ounces #a pound 7,metric system7 #ejj 0 #b pounds 7,metric system7 #ajjj 0 ,,chapter ,i4 ,,green ,,vegetables4 ,green vegetables furnish a large amount of easily digested carbohydrates and contain much mineral matter in which meats and cereals are deficient4 ,that they add to the highest purity of our blood has been proven by the fact that many blood and skin diseases have been cured by the application of specific greens alone4 ,however1 no matter how valuable an article is1 it should be used according to the needs of the individual4 ,as vegetables also contain a large amount of water1 it is not wise for one who has to perform active mental or physical labor to indulge in a large amount of cooked1 especially underground1 vegetables at the noon meal4 ,at this time of the day the system requires the most nutritious foods in the form of proteid elements1 no matter whether the meal consists of cooked food1 cold or warmed over4 ,green peas and corn are best eaten at the noon meal1 as they are rich in proteid elements4 ,asparagus1 tomatoes1 string beans and leaf greens are also suitable at this time of the day1 provided some nutritious food of the proteid class is served with them4 ,for further combinations1 see 8,left ,overs0 and ,menus4 ,the blanching of vegetables1 as advised by some authorities1 will always remove valuable constituents of the plant4 ,the blanching and ventilation of vegetables during the process of cooking is advised1 in order to make them more wholesome4 ,all artificially prepared foods will lose certain constituents through the process of cooking1 and this loss is generally made up by additional flavoring or sauces4 ,vegetables which are cooked in very little water and kept well covered 7not ventilated71 will lose less of their natural qualities1 and the injurious gases which do not escape by this process can be made harmless through the addition of fats1 in the emulsified form1 as sauces1 the yolk of an egg1 lemon or cream4 ,in the consumption of food1 as well as the custom of dress and education1 some people have reached that stage of refinement where degeneration begins4 ,we cannot refine natural food without paying the penalty for it1 which means the producing of disease and the shortening of life4 ,the excessive use of refined sugar1 alcohol and other artificial stimulants1 has produced a dislike for fatty foods by many people1 so that they refuse to eat sauces1 or fat meats in any form1 the only fat they use being butter4 ,while the latter is a valuable food1 it often cannot be assimilated by the system if spread on white bread1 or mixed with cooked vegetables2 it generally serves only as a lubricant4 ,if butter is eaten in excess1 especially in the summer1 it clogs the system4 ,some people prepare vegetables and soups with melted butter for the sake of convenience4 ,this is a waste1 since a tablespoonful of butter or other fat properly emulsified as directed under butter sauces will often give more nutriment than one-quarter of a pound of butter wasted by soaking into toast or other cooked foods4 ,the ,american method of cooking green vegetables in a large amount of water and throwing it away1 then seasoning them with butter and spices and serving them with lean meat and white bread1 produces a starvation diet4 ,in such a meal1 the important mineral matter and the fats in vegetables and whole wheat grains are left out1 and are supplemented by an excess of starches and water in the form of bread1 beverages and desserts4 ,additional fats should be added scientifically and combined with foods which are rich in minerals and acids4 ,all vegetable water1 especially that of canned or sterilized fruits and vegetables1 is very wholesome and antiseptic4 ,strained1 sterilized tomato1 currant1 gooseberry and strawberry juices are unsurpassed as a liver medicine in some conditions4 ,these same foods will lose their medicinal value if stewed in an open kettle4 ,they should be prepared in ,mason jars or cans4 ,after opening1 these fruit juices may be kept in earthenware on ice for twelve hours1 and served again4 ,after this they should be reboiled or sterilized1 in order to check fermentation4 ,for the sick1 the same precaution should be taken with keeping fruit juices as with milk4 ,when using canned vegetables1 never throw away the water1 if it is not to be used for dressing4 ,add it to soups or use it in place of beverages4 ,pea1 bean and asparagus water may be made very palatable if cream is added4 ,see preparation of legume teas under 8,fluids40 ,in preparing vegetables for the sick1 the finest of all dressings is the yolk of an egg and lemon juice1 with a small amount of butter4 ,the fat in the yolk of the egg being emulsified in a perfectly natural state1 it feeds the mucous membrane of the entire alimentary tract and blood vessels4 ,besides neutralizing the gas producing tendencies of the foods1 it aids in the digestive and assimilating processes and feeds the nerve sheaths4 ,in all chronic conditions1 which are the result of hardening of the arteries1 a large amount of the yolk of eggs1 combined with lemon and oil1 may be used4 ,there are a few vegetables which do not combine well with the yolk of an egg1 such as turnips1 carrots1 beets and onions4 ,these contain a large amount of sulphur and iron1 which is also found in the yolk of the egg4 ,fat meats are good additions to the last mentioned vegetables1 except onions1 which are rich in oil themselves4 ,if underground vegetables are served in the form of purees1 they should be mashed very fine or rubbed through a colander2 the butter which is added should not be allowed to boil4 ,peas1 beans1 cauliflower and cabbage are most likely to disagree if served with butter only4 ,butter sauces1 cream sauces1 yolks of eggs and lemon are the best additions to make them agreeable4 ,some people prefer vegetables cooked in oil4 ,those whose systems can digest a large amount of fat will find them agreeable4 ,,artichokes4 ,wash them thoroughly and remove the outside leaves4 ,drop into salted boiling water and cook for #bj or #cj minutes4 ,add a few drops of vinegar to the water while boiling4 ,serve warm with a white sauce or let cool and serve with ,french or mayonnaise dressing4 ,,asparagus4 ,wash and cut them into inch pieces until the hard part of the stem is reached4 ,boil them for #bj minutes1 or until tender4 ,serve warm with butter1 milk1 cream1 or egg sauce1 or cold with ,french or mayonnaise dressing4 ,the asparagus may be scraped and tied into bundles when boiling4 ,,beets4 ,remove the green tops and wash them carefully4 ,do not prick the skin1 as the juice will then escape and injure the color as well as the flavor4 ,young beets will be tender in about one hour1 older ones take two to three hours4 ,when done1 peel and slice4 ,serve with a butter or cream sauce1 or plain1 with butter and chopped parsley4 ,for salad1 cut into slices and pour over them boiling vinegar1 diluted with one-half water4 ,add whole spices if desired4 ,,mashed ,,beets4 ,prepare like the above4 ,when tender1 peel and mash very fine with a potato masher1 and add butter and a few drops of lemon juice4 ,,beet ,,greens4 ,wash the tops and boil in a very little water until tender4 ,a small piece of salted or smoked lean meat may be boiled with them to give them a better flavor4 ,chop fine and flavor with butter and lemon juice4 ,a brown butter sauce may be prepared from the water in which the greens have been boiled2 when done mix with the finely chopped greens1 and let it boil a second1 and flavor with lemon4 ,,roasted ,,carrots4 ,wash1 scrape1 and cut them lengthwise into halfs and quarters1 then cut crosswise into inch pieces or smaller4 ,cover with boiling water and cook for #aj or #ae minutes1 with a little salt4 ,drain off the water 7add to soups72 brown some fat and flour1 add to it soup stock1 whey or the water which was drained off1 and roast the carrots in it until done4 ,cover them tightly and add more fluid while roasting1 if necessary4 ,flavor with chopped parsley4 ,,carrot ,,puree4 ,no4 #a4 ,steam or cook the carrots with salt and as little water as possible4 ,a small piece of lean bacon or cornbeef may be added for flavoring4 ,when done1 mash very fine with a potato masher4 ,flavor with butter and a little pepper and parsley or lemon4 ,,carrot ,,puree4 ,no4 #b4 ,prepare like the above1 and add one potato to three medium-sized carrots4 ,if the potatoes require less time to cook1 add them when the carrots are half done4 ,this preparation may be especially recommended for chronic invalids or for those who have a dislike for the sweet flavor of the vegetable4 ,,creamed ,,carrots4 ,no4 #a4 ,cook like carrot puree4 ,when tender1 make a butter sauce with the water2 add parsley and hot cream1 if desired4 ,,creamed ,,carrots4 ,no4 #b4 ,cook like number one1 thicken with flour or corn starch1 and add some hot cream and parsley4 ,serve1 like soup or vegetables1 for breakfast or supper1 with dry whole wheat or black bread4 ,butter is not required at the meal if cream is used4 ,if the butter and cream are emulsified as in sauces1 they are more wholesome4 ,,peas4 ,wash the peas while in the pods1 then shell4 ,boil the pods in a very little water for #ae minutes1 then take out and put the peas to boil in the same water4 ,add a little salt and sugar when almost done4 ,prepare further like creamed carrots4 ,some people prefer them with no dressing except butter4 ,those who have difficulty in digesting starch and wish to cut out the bread at the meal may use sauces or cream dressings with their vegetables1 especially in the winter4 ,,mixed ,,peas ,,and ,,carrots4 ,put the peas on to boil1 and when half done1 add an equal amount of carrots which have been cut into half inch pieces4 ,prepare with a butter sauce like creamed carrots1 and add chopped parsley4 ,this will afford a perfect meal for dinner in spring or summer4 ,a few bread or flour dumplings may be served with it4 ,the latter should be cooked with the peas #aj minutes before serving4 ,salted or smoked meats give them a good flavor4 ,,peas ,,and ,,codfish 7,saxon ,dish74 ,cook the peas with a very little water1 and add meat broth while they are boiling4 ,boil some fresh codfish in a separate saucepan1 and when done remove the skin and bones1 cut into pieces and mix with the peas4 ,prepare a butter sauce from the liquid remaining on the peas4 ,carrots may be added4 ,,peas ,,with ,,lamb4 ,boil the lamb with sufficient water to cover it4 ,add salt and onion4 ,when half done1 put it to boil with the peas1 which should have been boiled with water in another saucepan for #aj minutes4 ,when meat and peas are done1 remove the fat1 thicken with flour and add the pea water to make a butter sauce4 ,flavor with parsley4 ,use the meat broth for soup or add the yolk of an egg or two1 and serve in cups4 ,,mixed ,,vegetables 7,leipsiger ,dish74 ,use asparagus tops1 young ,french carrots1 peas1 and cauliflower4 ,cook each vegetable separately with salt1 in as little water as possible4 ,when done1 drain the water from each and use for soup4 ,mix the different vegetables in one dish and pour browned butter over them4 ,serve with ,lobster ,curry4 ,a butter sauce may be prepared from the vegetable water in place of brown butter4 ,bread or flour dumplings may be served with it4 ,lean meat is also a good combination4 ,,cauliflower4 ,cauliflower should be avoided by those who have delicate stomachs1 at the evening meal4 ,it should be perfectly fresh and put into salted water for an hour before cooking1 in order to take out any hidden insects4 ,it should be boiled #bj to #cj minutes2 if steamed it takes a little longer4 ,flavor with salt and a little sugar while boiling4 ,serve with brown or melted butter and lemon1 or prepare a butter sauce with soup stock and the yolk of an egg1 or with cream4 ,season with pepper4 ,serve with chipped beef or grated cheese for breakfast1 or with lean meat for dinner4 ,left over cauliflower may be baked in the oven with cheese or bread crumbs1 and served for breakfast4 ,tomato sauce is also suitable as a dressing4 ,cold cheese is a better combination with the latter than cream sauce or baked cheese4 ,,string ,,beans4 ,they are very purifying and should be eaten often1 by people of a bilious tendency4 ,select young string beans1 pull off the string on each side and break in pieces an inch long4 ,boil in slightly salted water and prepare like green peas4 ,they may be mixed with carrots4 ,ribs of beef or lamb can be cooked with them as described in recipe for peas4 ,for other combinations1 see 8,boiled ,mixed ,dinners40 ,,spinach4 ,this is also a very valuable vegetable4 ,besides being rich in iron and phosphates1 it is laxative1 and excellent as a medicinal food for constipation4 ,wash it thoroughly4 ,for a delicate stomach use the leaves only4 ,steep in as little water as possible1 chop very fine or rub through a colander2 season with pepper1 salt1 lemon and butter1 or prepare with a brown or white butter sauce from soup stock1 or spinach water4 ,gelatine may be used in place of soup stock by dissolving the gelatine in the vegetable water4 ,smoked or salted lean meat may be cooked with it for flavoring4 ,serve with eggs or lean meat4 ,,spinach 7,saxon ,dish74 ,boil in as little water as possible1 and chop fine4 ,then chop fine some well watered salt herring or other salt fish4 ,prepare the spinach with a butter sauce made from soup stock1 add the fish and serve on toast4 ,dried bread crumbs or browned flour mixed with butter1 without the liquid1 may be added to any of the green leaf vegetables4 ,,mustard ,,greens4 ,dandelions1 yellow dock1 horse radish tops and lettuce may be prepared in the same manner as spinach4 ,,okra4 ,wash and remove the stems4 ,boil in salted water for #dj or #ej minutes4 ,prepare with a butter or cream sauce4 ,,stewed ,,cucumbers4 ,wash and peel them4 ,then cut into pieces and cook with as little water as possible1 until tender4 ,serve with fish or lean meat for dinner1 or with whole wheat or rye bread for breakfast4 ,,celery ,,root4 ,wash and boil the roots with the skins4 ,when tender1 peel them and cut into slices4 ,prepare with a butter sauce made with soup stock or serve with ,french dressing4 ,flavor with parsley4 ,,black ,,carrots4 ,wash and scrape4 ,boil in salt water to which a little vinegar has been added4 ,prepare with a butter sauce1 or mash fine4 ,serve with tongue1 croquettes or boiled beef4 ,,egg ,,plant4 ,cut in slices about an inch thick4 ,make a batter of eggs1 salt and flour2 dip the slices of egg plant in the batter1 and fry in hot fat4 ,serve with lean meat1 for dinner or supper1 or serve with green salad for breakfast4 ,,stuffed ,,green ,,peppers4 ,cut off the stem end and remove the seeds4 ,fill the peppers with a dressing such as is given in recipes for bread dumplings or meat croquettes4 ,place them in a baking dish with two tablespoonfuls of oil or fat2 when brown add a little flour and some soup stock1 cover the dish and bake in an oven for about #ej minutes4 ,the inner part of the peppers may be mixed with the filling4 ,,onions4 ,for stewing use small or medium sized onions4 ,boil them in salt water1 drain off the water and serve with butter and lemon1 or prepare a butter or cream sauce4 ,they are best eaten for breakfast or dinner with some salted meat1 and wheat or rye bread4 ,,raw ,,onions4 ,people who like onions and find they disagree on account of the strong acids1 should grate them and mix thoroughly with sauces1 or ,french or mayonnaise dressing4 ,,fried ,,onions4 ,chop the onions very fine in a wooden bowl4 ,then heat some butter and oil and fry them until light brown and pour over steak or mix with potatoes4 ,,parsley4 ,chop enough to last for several days4 ,melt some butter and add the parsley1 and let boil up once4 ,when cold put on ice4 ,this saves time1 though it is best to prepare the parsley fresh for each meal4 ,,mushrooms4 ,wash and dry them1 then roll in flour and fry in fat until brown4 ,add some soup stock and steep until done4 ,cover well4 ,if the stock is too thin1 add a little browned flour2 season and serve on toast4 ,,red ,,cabbage4 ,wash and cut in quarters4 ,mince very fine and put on to boil in a little water2 let it cook for #bj minutes in earthen ware1 then add three to five ounces of fat or oil1 some vinegar1 sugar1 salt and caraway seed4 ,let all cook for several hours4 ,a few apples may be cooked with the cabbage and taken out when done4 ,the latter may be served for breakfast4 ,when the cabbage is done1 thicken with browned flour and let cook #aj minutes longer4 ,onion may be added if desired4 ,a piece of salt pork is also a good addition in place of oil4 ,,white ,,cabbage4 ,no4 #a4 ,prepare the same as red cabbage4 ,,white ,,cabbage4 ,no4 #b4 ,cut in quarters and boil in a little water with a small piece of lean salted smoked meat1 or without meat4 ,when tender1 drain and serve with butter and the yolk of an egg and lemon1 or with an egg sauce or tomato sauce4 ,,sprouts4 ,remove the outside leaves and put to boil in a little salt water4 ,when tender1 drain and season with butter and lemon4 ,the yolk of an egg may be added4 ,a butter or egg sauce is also good4 ,,cooked ,,corn4 ,remove the leaves and put in cold salt water for #cj minutes4 ,then boil for #bj minutes4 ,corn is best when eaten raw4 ,it is very nutritious and will afford a perfect meal during the summer with tomato salad and lettuce4 ,,canned ,,corn4 ,thicken the corn with flour and water4 ,add a small amount of hot cream and season with salt and pepper or a few spoonfuls of tomato juice4 ,if no cream is desired1 drain off the liquid and thicken like butter sauce4 ,canned corn1 being a rich and soft food1 should not be mixed with many other foods at the same meal4 ,it is more suitable for the morning or noon meal than for supper4 ,,kohlrabi4 ,peel1 slice thin1 and stew in a very little water4 ,when nearly done1 add some hot soup4 ,prepare with a butter sauce4 ,chop fine some green leaves of the plant previously boiled and add4 ,serve with boiled beef4 ,,vegetable ,,oyster4 ,wash1 scrape and boil in salt water until tender--about #dj minutes4 ,prepare with butter1 milk or cream sauce1 or mash fine and fry like potato balls4 ,season with lemon or pepper4 ,,turnip ,,puree4 ,prepare like carrot puree4 ,cook with as little water as possible4 ,,roasted ,,turnips4 ,prepare the same as roasted carrots4 ,they combine well with mutton4 ,,fried ,,parsnips4 ,scrape1 wash and cut in slices1 lengthwise4 ,boil in salt water for #e minutes1 then drain and fry in smoking hot fat4 ,they can be turned in batter if desired4 ,they may be fried without cooking1 like sweet potatoes4 ,,kale4 ,this is a desirable vegetable in cold weather4 ,it is purifying and very valuable during the rainy season1 in malarial districts4 ,remove the leaves from the stems1 wash and boil in salt water1 using as little water as possible4 ,chop very fine and prepare like spinach4 ,a little smoked meat may be added4 ,,squash4 ,if young and tender it does not require peeling4 ,wash1 cut into small pieces and steam4 ,when done1 mash fine and season with salt1 pepper and cream1 or butter1 and a few drops of lemon4 ,it may be cut in slices and fried in oil1 or dipped in butter and fried like egg plant4 ,,tomato ,,puree4 ,cut some fresh1 firm tomatoes into several pieces4 ,cook in a double boiler with as little water as possible4 ,rub through a sieve with a spoon or potato masher4 ,from #c to #f ounces of thick puree is sufficient at a meal1 for the average adult4 ,for medicinal purposes1 tomatoes may be eaten in large quantities4 ,,canned ,,stewed ,,tomatoes4 ,no4 #a4 ,they are more wholesome if not cooked4 ,place a can of tomatoes in hot water to heat1 drain off the liquid1 and serve with meat1 fish1 eggs or cheese4 ,the liquid may be kept for soup4 ,,stewed ,,tomatoes4 ,no4 #b4 ,heat a can of tomatoes1 thicken with flour and water1 and let boil #aj minutes4 ,add some butter and flavor with onion1 and small amount of sugar if desired4 ,,stewed ,,tomatoes4 ,no4 #c4 ,prepare as number two1 thicken with bread or cracker crumbs1 instead of flour4 ,,stewed ,,tomatoes4 ,no4 #d4 ,heat a can of tomatoes4 ,then heat some butter and oil in a flat saucepan1 thicken with mixed flour1 flavor with onion1 add the tomatoes gradually1 and let boil a few minutes4 ,,stuffed ,,tomatoes4 ,wash the tomatoes and cut off the upper part with a sharp knife4 ,scrape out the pulp and fill the tomatoes with cold chopped meat mixed with onion and mayonnaise dressing4 ,garnish with lettuce and serve with bread and butter1 or as an entree4 ,,sauerkraut4 ,wash the sauerkraut in cold water several times4 ,people with sensitive stomachs should boil it for a short time4 ,then drain off the water and put on to boil again4 ,if no meat is served with it1 use a few tablespoons of oil1 lard1 butter1 or goose fat4 ,add onions and a little sugar or some apples for flavoring4 ,cook from one to two hours4 ,then add a little flour dissolved in cold water1 or two raw grated potatoes4 ,remove the apples before serving4 ,the latter may be eaten for breakfast or supper4 ,if the onions disagree1 remove them before serving4 ,good combinations with sauerkraut are3 ,pea puree1 pork1 bacon1 liver1 liver-pudding1 white fish1 and oysters stewed or fried4 ,,cabbage ,,rolls4 ,wash some large cabbage leaves4 ,fill them with finely chopped left-over meat1 mixed with eggs4 7,see recipe for croquettes47 ,then tie the rolls together with a string4 ,steam in a shallow dish with as little water as possible4 ,serve with an egg sauce4 ,flavor with mace4 ,,potatoes4 ,potatoes consist mainly of starch and water4 ,they are more expensive than wheat1 rye1 oats1 barley and corn4 ,they should not be eaten oftener than once a day1 or better three times a week4 ,people who do hard physical or mental work should not eat potatoes at the noon meal4 ,fat meats1 eggs1 fish and greens combine well with potatoes2 if they are served with lean meat1 some fatty substance in the form of butter1 cream or gravy should be eaten with them4 ,fried potatoes are not wholesome4 ,the best way to prepare them is to boil or bake them in the skins1 or boil or mash them in cream or buttermilk4 ,,potato ,,salad4 ,boil or steam some potatoes with their jackets on4 ,when done1 peel and slice them into a deep bowl while warm2 then sprinkle over them a little salt1 pepper1 and finely chopped or grated onion1 and pour over them some boiling hot vinegar diluted with one-half water and mixed with melted butter or oil4 ,cover with a saucer and shake well2 let stand for twenty or thirty minutes4 ,if there is too much liquid1 pour off some and mix the remainder with mayonnaise dressing and chopped parsley1 if desired4 ,,sweet ,,potatoes4 ,boil the potatoes in the jackets1 let cool1 peel1 slice1 and fry in one-half butter and one-half oil4 ,serve with cranberry sauce1 lettuce1 and lean meat4 ,sweet potatoes may be peeled and sliced in the raw state1 and fried in half oil and half butter4 ,serve as above4 ,they are very suitable for breakfast4 ,,creamed ,,potatoes4 ,select small potatoes and boil in the skins4 ,add some salt4 ,when done1 peel and cut into thin slices4 ,bring some milk to a boil1 and thicken with corn starch dissolved in water1 or prepare a butter sauce with butter1 flour and milk4 ,add the potatoes and some finely chopped parsley4 ,serve with fish or salted preserved meat4 ,,crust ,,potatoes4 ,use small1 imported ,german potatoes4 ,boil with the skins1 peel and turn in yolk of eggs and rye nuts2 fry in oil and butter4 ,serve with sprouts1 or spinach and meat4 ,,steamed ,,potatoes4 ,peel small sized potatoes1 wash and put into a steamer or colander4 ,when done pour into a dish1 and mix with chopped parsley and fresh butter4 ,serve with fish4 ,,french ,,fried ,,potatoes4 ,peel and cut into long strips or thin slices4 ,put into salt water on ice for half an hour4 ,fry in boiling oil4 ,,mashed ,,potatoes4 ,peel1 wash1 and boil or steam the potatoes2 when done1 mash fine1 and add some hot cream or cold buttermilk1 and a little salt1 also a piece of butter4 ,,mashed ,,sweet ,,potatoes4 ,prepare the same as white potatoes4 ,,potato ,,balls4 ,beat #b eggs with an egg beater1 mix with one cup of left-over mashed potatoes1 shape into balls and fry in hot fat4 ,serve with bacon1 fish1 or sausage1 for breakfast4 ,,potato ,,pudding4 ,prepare the same as potato balls4 ,put the mass into a pudding dish and cover with rye nuts1 grated cheese1 or a beaten egg mixed with rye nuts1 and bake half an hour4 ,,potato ,,and ,,apple ,,puree4 ,prepare as for mashed potatoes4 ,use apple sauce in place of milk or cream1 mix well and add a liberal piece of butter4 ,serve with sauer roast1 veal cutlets or sausage4 ,it is good for breakfast with bacon4 ,,chapter ,,ii4 ,,legumes ,,and ,,meats4 ,,baked ,,beans4 ,pick over the beans carefully1 wash and soak them in soft water as directed in chapter on legumes4 ,if the beans are to be cooked with fat1 scald or parboil the meat first1 add it to the beans after they have cooked for about an hour4 ,if the beans require long cooking1 take the meat out when it is tender4 ,when the beans are tender1 pour them into a bean-pot or round pan1 cover the top with part of the fat meat cut into slices1 or pour some cooking oil over the beans1 and add a few whole onions4 ,bake for about an hour4 ,onions and fat meat eaten at the same meal are liable to disagree1 therefore serve the onions at another time1 or use them only for flavoring purposes4 ,,baked ,,lentils ,,or ,,peas4 ,prepare in the same manner as baked beans4 ,they require less fat for cooking1 and are more palatable if served without meat than are beans4 ,onions are rich in oil1 therefore if plenty of onions are used1 the meat is not missed so much4 ,in cooking legumes1 it is best not to add the salt until they are nearly done1 because the salt hardens the water4 ,if legumes are preferred cooked instead of baked1 it is better to add a thickening of flour and butter before serving1 otherwise they may produce flatulent dyspepsia4 ,legumes lose their natural flavor and stimulus in the drying and soaking process1 therefore they are not palatable or easy to digest without some form of fat and appetizing raw salad1 which supplies the needed stimulant4 ,many people add sweets to legumes or make them more indigestible by adding ground nuts and other rich foods to them1 as in many vegetarian dishes4 ,such foods are a dangerous burden to a weak stomach and liver4 ,heavy protein foods require an acid medium for proper digestion and utilization4 ,if legumes are used in the form of soups and purees1 nothing should be added but a little flour1 dry toast1 fats1 or raw vegetables4 ,if we wish to be strict vegetarians we must live upon raw foods4 ,if we wish to live on cooked foods1 a moderate amount of meat is necessary for most people4 ,,lima ,,beans4 ,no4 #a4 ,soak some lima beans in soft water4 ,cook in a small amount of water with a little salt4 ,when tender1 dissolve some cornstarch with cold water and add to the beans2 boil for #aj minutes1 then add a few tablespoonsful of hot cream and remove from the fire4 ,flavor with chopped parsley1 if desired4 ,serve with frankfurter or other lean1 smoked meats4 ,mashed or raw carrots are also a good addition4 ,,lima ,,beans4 ,no4 #b4 ,prepare like the foregoing4 ,drain off the water and add a piece of butter1 the yolk of an egg1 a little lemon juice and parsley1 if desired4 ,,lima ,,beans4 ,no4 #c4 ,prepare like the foregoing4 ,drain off the water and prepare a butter-sauce1 mix with beans and serve plain1 or add the yolk of an egg1 a little lemon1 and parsley4 ,,pea ,,puree4 ,soak cup of dried green peas in soft water4 ,boil with ,i quart of water and #a onion for about an hour4 ,bake in a bean-pot for #a hours or longer2 add more water if necessary4 ,keep the peas covered4 ,when done run through a colander and add #a teaspoonful of butter4 ,this makes about of a cup of puree4 ,one-third of this portion is sufficient for a sick person or a young child4 ,serve on toast1 or with raw carrots1 or cold fat meat4 ,,bean ,,and ,,lentil ,,puree4 ,prepare and serve like the foregoing4 ,a small veal or mutton bone may be boiled with it4 ,the puree must not be greasy4 ,,sour ,,roast4 ,let a quart or less of vinegar come to a boil1 dilute it with one-half the amount of boiling water1 add some bay leaves1 cloves1 whole pepper1 onions1 or any other flavoring1 and pour over a piece of beef 7rump piece7 which has been slightly rubbed with salt4 ,let it stand for several days4 ,then take it out of the liquid1 cover with bacon or suet1 and put into hot fat4 ,after it has roasted for a while1 stir a large tablespoonful of flour into the fat1 add some water1 and the spiced herbs4 ,cover well1 and let it roast two or three hours4 ,add water or buttermilk to the gravy1 if desired4 ,serve with potato dumplings1 lettuce and stewed prunes4 ,,veal ,,cutlets4 ,sprinkle some lemon juice over the chops1 then beat up several yolks of eggs1 turn the chops in them1 dip in rye nuts and fry in hot fat for ten minutes4 ,serve with lettuce and tomatoes1 or with boiled potatoes1 lettuce1 stewed prunes or apple sauce4 ,,chicken ,,in ,,gelatine4 ,put a small veal bone to boil with the chicken4 ,when tender1 take a part of the broth1 add some vinegar to it1 boil for ten minutes with onions and spiced herbs4 ,cut the chicken into pieces1 place in a deep bowl1 and pour the hot broth and vinegar over it4 ,cool and serve the next day4 ,use about cup of vinegar to #a quart of broth4 ,another way is to pour pure1 hot vinegar over the meat in the bowl1 let it stand an hour or longer1 then pour off the vinegar1 and pour enough broth on the meat to cover it4 ,meat preserved in this way will keep on ice or in a cool place for a week4 ,the meat and gelatine may be brought to a boil again at the end of the week4 ,this will preserve it for a longer time4 ,goose may be prepared in the same manner4 ,,lamb ,,or ,,pork ,,in ,,gelatine4 ,the loin is the best part for this purpose4 ,prepare with veal bone like chicken4 ,,pork ,,cutlets4 ,prepare the same as veal cutlets4 ,fry with plenty of onions4 ,,kidney ,,hash4 ,put the kidney into cold water for an hour1 then scald with boiling water and boil in the soup together with a soup bone4 ,when done1 mince fine and prepare with a brown flour gravy4 ,serve on toast4 ,,tripe4 ,cut into small pieces and boil with a very little water1 and a pinch of salt4 ,when done1 add some sweet whey or tomato juice4 ,heat some butter or oil1 thicken with flour and add the liquid gradually1 as for butter sauce4 ,season with chopped parsley4 ,,hamburg ,,steak4 ,grind some round steak in a meat grinder4 ,shape into flat cakes and fry in hot fat with plenty of onions4 ,turn from side to side while frying4 ,,steamed ,,liver4 ,liver must be fresh in order to be wholesome4 ,during hot weather it may become dangerous as a food after it is one day old4 ,remove the toxic blood by placing the liver in water or sour milk for one hour4 ,change the water several times4 ,then remove the skin and tie some bacon or suet over it4 ,roll in flour and steam in fat for #bj minutes4 ,then add sufficient boiling water to half cover the meat4 ,flavor with bay leaves1 salt1 pepper and plenty of onions1 also add a little vinegar and sugar1 and steam for about an hour4 ,keep the saucepan well covered4 ,serve with potatoes or with apple and lettuce salad4 ,the gravy can be strained and used the next day for breakfast or supper4 ,see recipe for flavoring of sauces4 ,,hash4 ,chop fine any kind of left-over1 cold meat4 ,mix with one-third portion of grated or mashed potatoes1 and add plenty of finely chopped onion and parsley4 ,brown some flour and butter1 add a little soup stock and mix with the meat4 ,cook and serve on toast or with salad of greens4 ,,fried ,,calves' ,,liver4 ,slice the liver and put in cold water or sour milk for at least an hour4 ,change the water several times1 then dry the liver and fry on a hot1 oiled skillet1 with onions4 ,serve with a salad of apples and lettuce1 with ,french or mayonnaise dressing4 ,,tongue4 ,soak the tongue over night in cold water4 ,boil from three to four hours and serve with dried mushrooms and brown flour gravy4 ,,croquettes4 ,chop fine some left-over meat1 mix with one-half or one-third dried bread-crumbs1 a little salt1 pepper and mace4 ,then add several beaten eggs1 mix well1 form into balls1 roll in egg and cracker-crumbs1 and fry in hot fat4 ,drain on paper or in a wire sieve4 ,,tongue ,,in ,,gelatine4 ,fresh left-over tongue may be kept for a while by preserving it in gelatine with veal bone4 ,,brains4 ,brains are very nutritious1 but they are not a wholesome food for people with chronic indigestion4 ,they should be served on dry toast and eaten with sour salads of fruits and greens4 ,,salisbury ,,steak4 ,secure some fresh1 thick1 sliced1 round steak4 ,scrape1 or grind in a meat-cutting machine1 and mould into flat1 round cakes4 ,have an iron spider very hot and oiled to prevent sticking4 ,lay the meat cake in1 and turn from side to side till cooked sufficiently4 ,,creamed ,,chipped ,,beef4 ,bring to a boil some soup stock from veal or mutton bone1 thicken with cornstarch or white flour1 boil #aj minutes1 and add one-quarter or one-third part of hot cream4 ,cut or chop the dried beef fine1 pour over it some boiling water1 let stand a minute1 then drain1 and mix the beef with the cream gravy4 ,add a pinch of pepper1 if desired4 ,in place of cream1 milk and butter may be substituted and prepared like butter sauce4 ,,breaded ,,goose4 ,use goose which has been cooked in sour gelatine4 ,take the pieces out of the bowl and warm in order to remove the gelatine4 ,then beat up several yolks of eggs1 turn the meat in it1 then roll in flour or rye nuts1 and fry in hot fat4 ,serve with apple sauce or tomato puree4 ,,ham ,,hash4 ,take equal parts of mashed potatoes and finely chopped boiled ham4 ,mix with several well beaten eggs and fry in the form of a large flat cake4 ,serve with macaroni4 ,,meat ,,cake4 ,soak some stale bread in cold water4 ,press out very dry and mix fine4 ,add some finely chopped onions1 parsley1 and a little pepper1 and mix with one-third or one-half of finely chopped left-over or fresh meat4 ,mix all well and shape into a loaf4 ,bake in an oven with moderate heat4 ,add boiling water and fat4 ,baste occasionally1 and bake one hour4 ,when done1 thicken the gravy with a little flour4 ,serve for dinner with salad of greens4 ,,small ,,meat ,,cakes4 ,prepare the same as the foregoing4 ,shape into small balls and fry in hot fat4 ,,turkey4 ,wash and clean the turkey1 stuff it with tart apples1 cut into quarters1 to which a half cup of dried currants and half cup of bread-crumbs or rye nuts have been added4 ,sew it up1 flavor and cover with sliced salt-pork or bacon4 ,fill the pan one-third full of boiling water1 add onions1 cover and roast from two to three hours4 ,add more water1 if necessary4 ,serve with cranberry sauce4 ,use the gravy left in the pan the next day1 with steamed potatoes or rice1 for breakfast or dinner4 ,,turkey ,,stew4 ,cut off the wings1 neck1 and legs1 before roasting the turkey4 ,put to boil with a small veal bone1 add the giblets and stew until tender4 ,prepare a butter sauce from the broth4 ,flavor with onion and parsley4 ,,turkey ,,in ,,gelatine4 ,prepare like turkey stew1 and finish like chicken in gelatine4 ,,ribs ,,of ,,pork ,,with ,,apple ,,filling4 ,prepare the same as turkey1 sew the ribs together and roast two to three hours4 ,,stuffed ,,turkey ,,neck4 ,cut off the neck from a large turkey4 ,stuff it with a bread dressing to which the giblets1 fat and liver of the turkey have been added4 ,roast it in the same pan with the turkey or prepare it for another meal4 ,,light ,,bread ,,dressing ,,for ,,turkey ,,or ,,chicken4 ,remove the crust from a small loaf of graham bread4 ,crumble up the soft part and mix with chopped parsley1 onion1 garlic1 thyme1 marjoram1 sage1 salt1 one well beaten egg and one-half cup of finely chopped fat of the bird1 or suet4 ,this is sufficient for an #h-pound turkey4 ,this dressing is especially good for people with delicate stomachs4 ,,boiled ,,bacon4 ,select firm1 eastern bacon4 ,wash thoroughly with cold and warm water4 ,let it come to a boil1 throw away the water and pour on some fresh water4 ,boil about an hour4 ,let it cool on a platter and use the next day4 ,warm1 fat meat is not wholesome for a delicate stomach4 ,,fried ,,bacon4 ,parboil the bacon for one-half hour4 ,follow directions for boiled bacon4 ,let it cool and slice for frying4 ,if the bacon is preferred raw1 pour some boiling water over sliced bacon1 let stand #e minutes1 pour off the water and fry or broil in the oven4 ,,leaf ,,lard4 ,chop some leaf lard very fine and let it stand in cold water for several hours1 or over night4 ,fry in an iron skillet1 with apples and onions1 until crisp and brown4 ,strain the lard into a bowl and serve the residue warm with stale black bread4 ,spread the lard on black bread4 ,,bacon ,,fat4 ,remove the fat from boiled or fried bacon and spread on stale black bread4 ,combine with raw apples4 ,this is good for breakfast4 ,,chapter ,,iii4 ,,fish1 ,,cheese ,,and ,,eggs4 ,fish should be cleansed as soon as it is caught1 or directly after delivery from the market1 and preserved with salt until ready for cooking4 ,if the fish is to be fried1 the salt should be washed off1 the fish thoroughly dried and rolled in egg and rye nuts1 or flour4 ,if the fish is to be boiled1 the salt should also be washed off1 and the water for seasoning be flavored with spiced herbs4 ,if more salt is necessary1 add it to the water4 ,,boiled ,,fish4 ,prepare as directed in the foregoing4 ,fish in gelatine can be prepared with veal bone as directed for chicken4 ,for gravies with boiled fish1 see chapter on 8,sauces40 ,,shell ,,fish4 ,shell fish1 as well as all other fish1 should be eaten only when in season4 ,people with chronic constipation and torpid liver should avoid shell fish because they are soft1 and easily putrefy4 ,oysters and clams are a very valuable food for the sick1 and also for the pregnant woman4 ,they are rich in lime substances and nourish the glands of the body4 ,they should be served in combination with lemon and greens1 or be prepared with milk4 ,,pickled ,,herring4 ,clean and wash the fish4 ,place in a colander and add salt4 ,let stand for several hours4 ,then1 wash the fish and dry2 roll in flour and fry in hot fat or oil4 ,serve warm with lemon1 or lay in a stone jar4 ,add a few bay leaves1 whole peppers1 and raw onions4 ,bring some vinegar to a boil with an equal amount of water1 pour over the fish and add the fat in which the fish have been fried4 ,if they are kept for several weeks1 an extra amount of fat should be added for covering1 so as to exclude the air4 ,,fish ,,cakes4 ,any left-over fish may be made into a nutritious dish for the morning1 noon1 or evening meal4 ,take equal quantities of finely chopped fish and grated potato1 beat up several eggs with a little salt and pepper1 add some thick cream1 and flavor with grated onions4 ,form into balls with a tablespoon and fry in hot fat4 ,serve with rice1 or with a salad of apples1 or tomatoes and lettuce4 ,,codfish ,,cakes4 ,take one-third of shredded or finely chopped codfish with two-thirds of grated potatoes2 prepare as in the foregoing recipe4 ,,cottage ,,cheese4 ,put some whole1 or skim milk1 into a pan and set in a cool room1 which has plenty of fresh air4 ,do not cover the pan4 ,if the room is exposed to dust1 put a few long sticks over the pan and cover with a cheese-cloth4 ,when the milk begins to get thick1 set the pan into a larger pan with warm water1 and keep it in a warm place or in the oven until the curd separates2 it must not become hard4 ,then put a cheese-cloth on a colander and pour the milk into it4 ,let stand for several hours1 until the whey is thoroughly drained off4 ,then chop fine some green peppers or onions1 mix with the cheese1 add a little salt and pepper1 and serve with apple or potato salad or spread on sandwiches4 ,a few teaspoonsful of sugar and caraway seed may be added in place of the onion and pepper4 ,,soft ,,boiled ,,eggs4 ,put the eggs into cold water1 place on the stove1 and when the water begins to boil1 the eggs will be done4 ,,boiled ,,eggs4 ,no4 #b4 ,pour boiling water over them and let stand on a hot stove for #aj minutes4 ,,boiled ,,eggs4 ,no4 #c4 ,pour boiling water over the eggs and let them stand on a hot stove for #ae to #cj minutes4 ,,scalloped ,,eggs4 ,prepare a plain white sauce1 mustard or horse-radish sauce4 ,cut some hard boiled eggs in halves1 pour the sauce over them4 ,serve with potatoes4 ,,omelet4 ,mix a tablespoonful of flour with a half cup of warm milk or water1 and a little salt4 ,beat up two eggs1 mix well with flour and water1 then pour into a hot pan in which some butter has been melted4 ,cover and bake on the stove with moderate heat for eight or ten minutes4 ,turn if desired4 ,serve with lettuce and fruit sauce4 ,,scrambled ,,eggs4 ,beat together one-half cup of soup stock1 milk or water1 and #c eggs4 ,add one-half tablespoonful of flour and mix well4 ,a little chopped1 cold1 salted meat may be added4 ,pour all into a hot pan with melted butter1 and stir until it is stiff4 ,,chapter ,,iv4 ,,soups4 ,,legume ,,soups4 ,soups prepared from legumes1 fruits or cereals require an addition of fat in the form of butter1 oil1 the yolk of an egg1 cream1 or fat meat4 ,a soup of peas1 beans1 corn or lentils may be prepared from left-over food or fresh cooked legumes4 ,to one cup of cooked legumes add three to five cups of hot water or weak soup stock1 boil or mix well1 then strain4 ,heat one or two tablespoonsful of butter or half butter and half cooking oil1 add to this one or two tablespoonsful of mixed flour1 let boil1 then add the hot broth at short intervals1 stirring to prevent lumps4 ,when all the broth is used1 let the whole boil a few minutes4 ,remove from the fire1 flavor with lemon juice1 pepper1 bay leaves1 chopped fresh thyme1 sage or parsley1 and serve4 ,to these soups an addition of hot cream may be made before serving1 if desired4 ,they form a perfect and an economical meal without the addition of meat1 eggs1 fish or other protein foods4 ,celery1 lettuce1 raw apples and crackers with butter are a good addition4 ,they should be well masticated1 and the soup eaten with them very slowly4 ,,bean ,,soup4 ,wash #a cup of black1 white1 red or mixed beans and soak in #a quart of warm soft water over night4 ,the next day add about #e pints of cold or boiling water to the beans1 let come to a boil2 add two finely cut onions and a potato1 parsley or other flavoring4 ,then wash pound of bacon several times with hot and cold water and put on to boil in sufficient water to cover it4 ,let boil #e or #aj minutes1 pour off the water and put the bacon into the bean soup4 ,let all boil for about an hour2 when the meat is tender1 take it out and put on a plate to cool4 ,let the soup simmer slowly for #c hours or longer2 then strain4 ,let stand a little while1 remove the fat and mix it with #b or #c tablespoonsful of flour in a clean saucepan over the fire1 add the strained bean soup gradually1 let all boil a few minutes and serve4 ,if the soup is desired thin1 use only a part of the fat and a little flour4 ,a cupful of strained tomato juice and chopped parsley may be added before serving4 ,this should make five soup plates full4 ,serve with fried bread or bread and butter and raw carrots4 ,,cream ,,of ,,bean ,,soup4 ,prepare like the foregoing4 ,leave out the meat1 butter1 flour1 and tomatoes2 mix with one-fifth part or less of hot cream before serving4 ,add plenty of chopped parsley4 ,,pea ,,soup ,,and ,,cream ,,of ,,pea ,,soup4 ,prepare like bean soup4 ,flavor with celery roots or stems4 ,,tomato ,,soup4 ,strain a can of tomatoes and heat4 ,add an equal amount of boiling water or soup stock4 ,heat some oil1 butter or fat2 add flour1 boil a few seconds2 then add the tomato juice gradually and a little salt4 ,boil all #c to #e minutes1 then serve4 ,it must be of the consistency of gravy4 ,raw cucumbers and celery are a good addition4 ,,cream ,,of ,,tomato ,,soup4 ,prepare like the foregoing4 ,add part or more of hot cream before serving4 ,if milk is used1 it must be more in proportion than cream4 ,,cream ,,of ,,tomato ,,soup4 ,no4 #b4 ,mix #a quart of hot water or veal stock with #a quart of strained hot tomato juice4 ,dissolve #b to #c tablespoons of cornstarch in cold water and stir into the boiling fruit juice4 ,boil #aj minutes1 and season with salt and a little sugar1 if desired4 ,remove from the fire1 add hot cream1 mix and serve4 ,good in the summer4 ,,huckleberry ,,soup4 ,wash one quart of huckleberries and boil with two quarts of water and a piece of cinnamon4 ,when done strain or leave the berries in the soup4 ,shape some dumplings with a dessert spoon and boil in the fruit soup until they rise to the top4 ,use recipe for flour dumplings ,no4 #a4 ,cherry soup from fresh cherries may be prepared with dumplings instead of thickening4 ,,blackberry ,,soup4 ,prepare the same as the foregoing or see recipe for blackberry gruel4 ,,cherry ,,soup4 ,remove the stones from one quart of cherries1 and bring two quarts of water to a boil with a stick of cinnamon1 pour in the cherries and let them simmer for #bj or #cj minutes4 ,add enough sugar to counteract the tart taste and thicken with a little cornstarch4 ,cool and serve with zwieback4 ,if used for supper on hot days it should be prepared in the morning1 and allowed to cool4 ,beaten whites of eggs with a little sugar may be placed on top4 ,serve on soup-plates4 ,,dried ,,cherry ,,soup4 ,soak some dried cherries for several hours4 ,cook with the desired amount of water and a little sugar and cinnamon4 ,finish as the foregoing4 ,this is excellent for convalescents during the winter4 ,,plum ,,soup4 ,wash one pound of blue plums and boil with three to four pints of water1 a stick of cinnamon and sugar until well done4 ,thicken with cornstarch1 or with sago which has been soaked4 ,cook #ae to #bj minutes or longer4 ,run through a colander and add a piece of butter4 ,cool and serve with zwieback and beaten whites of eggs1 if desired4 ,hot cream may be added in place of butter4 ,,beef ,,soup4 ,no4 #a4 ,select a rump piece1 wash thoroughly1 put into boiling water1 add some salt1 and skim4 ,chop fine some green onions1 celery1 asparagus1 parsley1 carrots1 turnips1 add to the soup2 young peas1 bay leaves1 whole pepper and chopped bacon may be added4 ,cover tightly1 and boil slowly for two or three hours4 ,then brown several tablespoonsful of flour in the same amount of butter1 add to the soup1 and boil ten minutes longer4 ,strain and serve4 ,a glass of ,madeira or white wine may be added4 ,,beef ,,soup4 ,no4 #b4 ,prepare like number one4 ,instead of brown flour1 add one-half cup of barley which has been soaked and boiled in a small amount of water for an hour4 ,then add to the soup1 boil all together for an hour or longer1 strain and serve4 ,a good addition to boiled beef is a salad of celery root1 or apples1 or potato dumplings4 ,,clear ,,soup1 ,,with ,,rice4 ,select some fresh chicken1 beef1 lamb or several kinds of meat4 ,wash thoroughly1 and put into boiling water1 add salt and skim4 ,flavor with potatoes1 onions1 or any kind of greens which is most desirable4 ,boil two or three hours and strain4 ,boil some rice with salt water in a separate saucepan1 bake in the oven until well done4 ,remove from the fire1 add a piece of butter1 the yolk of an egg and some grated nutmeg4 ,stir all well1 pour into a dish1 serve with the soup like mush and milk4 ,clear broth beaten up with yolks of several eggs may be served in cups4 ,,vegetable ,,soup1 ,,with ,,meat4 ,wash a piece of bacon or ham thoroughly1 cover with cold water and bring to a boil4 ,pour the water off and put on again in boiling water4 ,when the meat is half done add some bay leaves1 carrots1 celery1 young peas1 asparagus1 parsley1 cauliflower1 and dried prunes or pears and cinnamon4 ,when the vegetables are tender1 brown some butter and flour1 mix with finely chopped marjoram and thyme2 add to the soup1 boil a few minutes longer1 and serve4 ,this is excellent in the spring-time4 ,for people with digestive troubles1 the soup must be strained4 ,a few raw yolks of eggs may be beaten up with the soup before serving1 if desired4 ,,soup ,,stock4 ,wash some beef1 mutton or veal bone thoroughly4 ,put to boil in cold water1 skim and cook for four hours or longer4 ,when done1 strain into several stone jars or bowls4 ,let cool and set on ice4 ,when preparing soup1 cook the desired amount of vegetables in a little salt water2 when tender1 add the soup stock1 bring all to a boil and strain4 ,this stock can also be used for the preparation of vegetables and purees1 especially for people who do not eat meat4 ,add one-half to one whole cup of stock to the vegetable water and prepare with a butter sauce4 ,,kidney ,,soup ,,with ,,rice4 ,use soup stock or prepare a clear strong meat soup from middle rib or soup bone to which one or two kidneys have been added4 ,for flavoring tie the tops of celery roots and green onions into a bunch and cook in the soup4 ,the celery and onions can be eaten as a vegetable if desired4 ,serve with plain water rice as directed for clear soup4 ,,pigeon ,,soup4 ,take old pigeon for soup4 ,flavor with asparagus or young peas4 ,boil some rice in a little water and salt separately2 when half done1 add it to the 7pigeon7 soup and cook an hour longer4 ,raw yolks of eggs may be added to the soup before serving4 ,,potato ,,soup4 ,no4 #a4 ,boil potatoes with salt water and an onion2 pour off water1 mash potatoes fine1 and add the potato water4 ,bring to a boil some fresh cream and milk in a separate saucepan1 and add it to the potatoes4 ,flavor with a little pepper1 and chopped parsley4 ,,potato ,,soup4 ,no4 #b4 ,boil the potatoes in plenty of water with salt and onions2 drain off water1 mash potatoes1 and return to the potato water4 ,then melt some butter1 thicken with flour1 add the hot potato soup to it gradually1 and boil all a few minutes4 ,bring some fresh milk and cream to a boil1 add it to the soup1 and flavor with chopped parsley and pepper4 ,,clam ,,chowder4 ,prepare like potato soup number two1 and add clams and hot cream4 ,,oatmeal ,,soup1 ,,with ,,ham4 ,wash one-half a cup of steel cut oats with cold water4 ,bring to a boil with two or three quarts of water2 add salt1 celery1 parsley1 onions1 and about six potatoes4 ,wash a piece of bacon or ham with plenty of fat on it1 parboil it in water for ten minutes1 then put it into the soup2 boil all for about two hours4 ,mash and strain4 ,take off the grease1 mix with flour1 add the strained soup to it gradually1 let boil a few minutes4 ,it can be prepared without meat4 ,this is an economical and nutritious dish4 ,,barley ,,soup4 ,prepare the same as oat meal soup4 ,fat meat may be used in place of ham4 ,,knorr',s ,,pea ,,soup4 ,knorr's pea soup can be bought in all first class grocery stores4 ,time for preparation1 twenty minutes4 ,it may be improved by adding hot cream or gelatine to it1 or by thickening it with butter and flour4 ,bean1 lentil1 green corn1 tomato1 and several other soup extracts of ,knorr's can be prepared in the same manner and improved in many ways if desired4 ,they are very nutritious and save time and labor4 ,,beer ,,soup4 ,no4 #a4 ,wash and chop fine some dried currants and raisins1 put them to boil with one pint of white1 stale bread1 three pints or more of cold water1 a piece of cinnamon1 a little salt1 a few spoonsful of sugar and about a pint bottle of imported root beer4 ,boil very slowly for one-half hour or longer1 run through a colander4 ,add some hot cream or a piece of butter and two yolks of eggs4 ,,beer ,,soup4 ,no4 #b4 ,bring to a boil a pint of imported root beer and a pint of water4 ,flavor with a piece of cinnamon4 ,mix two or three tablespoonsful of white flour with cold water1 and put into the boiling beer1 add some sugar and salt4 ,boil eight to ten minutes4 ,remove from the fire1 add to it a cupful of hot cream while stirring4 ,serve with zwieback4 ,,beer ,,soup4 ,no4 #c4 ,prepare like beer soup number one1 in place of white bread use stale black bread or one-half of each4 ,this is excellent for constipation4 ,,milk ,,soups4 ,milk soups may be prepared with rice1 buckwheat1 barley1 tapioca1 oats1 wheat1 flour1 corn1 macaroni or rye4 ,oats and barley should be soaked4 ,rich milk with one-half water is preferable to skim milk or poor milk4 ,bring the desired amount of milk and water to a boil1 stir the grains into it1 and boil one-half to one hour4 ,whole vanilla1 cinnamon1 or lemon rind may be boiled with it4 ,salt should not be added until done4 ,it may be flavored with grated bitter almond1 fine pepper1 mace or nutmeg1 or extract of vanilla or other flavoring4 ,concentrated flavorings should not be added until it is removed from the fire4 ,yolks of eggs may be added before serving4 7,oats1 barley and buckwheat do not mix well with eggs47 ,sugar is not necessary for milk soups1 but if it is desired1 it should be added while boiling4 ,,buttermilk ,,soup4 ,mix some white flour with cold buttermilk1 stir over the fire until it boils1 add sugar and boil ten minutes4 ,add hot cream or yolks of eggs or flavoring before serving1 as desired4 ,,milk ,,soup ,,with ,,macaroni4 ,break some macaroni into boiling salted water1 boil fast for #de minutes4 ,when done1 add an equal part of buttermilk or sweet milk4 ,thicken with a little rice flour4 ,,milk ,,soup ,,with ,,flour ,,dumplings4 ,prepare some flour dumplings with or without eggs4 ,drop into boiling salted water when done1 add some hot milk or buttermilk4 ,thicken with a little flour1 add salt and serve4 ,sweet dried fruits can be added4 ,,buttermilk ,,soup ,,with ,,rice4 ,cook some rice with water as directed for 8,water ,rice02 when done add one quart of buttermilk to one quart of cooked rice1 mix well and stir over the fire until it boils4 ,add one-third cup of sugar and simmer with a piece of cinnamon or vanilla for half an hour longer4 ,add more salt if necessary4 ,some dried soaked cold prunes1 currants or raisins may be mixed with the soup before serving4 ,this forms a perfect meal for dinner on hot summer days or for supper in winter or summer4 ,,asparagus ,,soup4 ,no4 #a4 ,cut off one-third of the upper end of the asparagus1 then wash1 cut in pieces and put to boil in water1 add some salt2 when tender thicken with mixed flour1 let boil #aj minutes4 ,add one-third rich hot milk1 flavor with pepper4 ,serve4 ,,asparagus ,,soup4 ,no4 #b4 ,prepare as ,no4 #a2 when tender1 heat some butter1 thicken with mixed flour1 add the asparagus water gradually and boil a few minutes4 ,then remove from the fire1 stir several yolks of eggs with a little cold water on a soup plate1 add the asparagus soup gradually4 ,flavor with lemon and serve4 ,,barley ,,soup4 ,no4 #a4 ,soak a cup of pearl barley4 ,boil with two quarts of water1 some celery1 onions1 and finely cut carrots2 cook for two hours or longer4 ,mash all through a colander1 add more boiling water if necessary4 ,it must be thick like gravy4 ,add a piece of butter or a little cream1 and serve4 ,,barley ,,soup4 ,no4 #b4 ,prepare like the foregoing1 add more hot water when straining4 ,melt some butter or fat1 add one or two tablespoonsful of mixed flour1 and part of the barley soup1 and cook4 ,when done1 mix with the balance of the barley soup4 ,let all boil up for a few minutes and serve4 ,add plenty of chopped parsley4 ,,barley ,,soup4 ,no4 #c4 ,prepare like number one or two1 boil without vegetables4 ,leave the barley in it or strain4 ,mix with cold stewed prunes before serving4 ,add cream1 if desired4 ,,carrot ,,soup4 ,scrape and wash some young carrots4 ,cut into small pieces and stew in water with a little salt4 ,when done1 mash up fine and run through a colander4 ,prepare with butter1 flour and soup stock4 ,add plenty of chopped parsley1 also raw pea juice1 if desired4 ,,spinach ,,soup4 ,prepare from spinach water1 with butter and flour4 ,when done1 add a few tablespoonsful of finely chopped spinach4 ,flavor with grated onion and lemon4 ,,mixed ,,vegetable ,,soup4 ,chop up some celery1 onion1 potatoes1 and parsley stems4 ,simmer in water slowly for #cj minutes4 ,strain1 and prepare with butter and flour4 ,add plenty of chopped parsley4 ,finely cut cauliflower1 string beans1 and peas can be prepared in the same manner4 ,for people with delicate stomachs the pulp of the vegetables should never be pressed through4 ,,bread ,,soup4 ,no4 #a4 ,soak some stale white and black bread in boiling water for half an hour4 ,put on to boil with more water4 ,cut up a few apples with the skin and add a stick of cinnamon1 a little sugar1 salt1 and some lemon rind4 ,simmer for #cj minutes or longer4 ,press through a colander and add some cold soaked raisins or currants and a piece of butter1 also the yolk of an egg1 if desired4 ,,bread ,,soup4 ,no4 #b4 ,prepare like the foregoing4 ,leave out the apples4 ,add hot cream or milk in place of butter and egg4 ,use dried soaked currants or prunes1 if desired4 ,,bread ,,soup4 ,no4 #c4 ,prepare as the foregoing4 ,add imported root beer1 omit the apples1 and use more sugar4 ,strain and add hot cream or the yolk of an egg and butter4 ,good for constipation4 ,,bran ,,soup4 ,no4 #a4 ,use equal parts of stale bread and bran4 ,prepare like the foregoing4 ,leave out the egg4 ,,bran ,,soup4 ,no4 #b4 ,prepare like the foregoing4 ,use more water1 and strain4 ,melt some butter1 thicken with mixed flour1 add the hot broth gradually4 ,when done1 remove from the fire and mix with soaked cold raisins and a few drops of lemon4 ,,bran ,,soup4 ,no4 #c4 ,use one cup of bran1 four cups of water1 four tablespoons of milk sugar4 ,strain and thicken with butter and flour as directed for ,bran ,soup ,no4 #b4 ,omit the fruit4 ,a little lemon may be used if desired4 ,good for invalids4 ,,chapter ,v4 ,,cereals1 ,,noodles ,,and ,,dumplings4 ,,buckwheat ,,groats4 ,wash one cup of buckwheat groats several times with cold water1 add about six cups of boiling water and two teaspoonsful of salt4 ,boil rapidly for #bj minutes or until it thickens1 then allow it to cook #ej or #fj minutes longer on the stove or in the oven4 ,serve with hot cream4 ,cooked or stewed dried prunes may be eaten with it1 or added to the mush just before serving4 ,buckwheat is a winter food4 ,people who suffer from eruptions on the skin after eating buckwheat should let it alone4 ,,steel ,,cut ,,oats4 ,prepare the same as buckwheat groats4 ,rolled oats may be used instead4 ,,rolled ,,oats ,,with ,,cranberry ,,sauce4 ,boil two cups of rolled oats with a quart of water and a teaspoon of salt for #bj minutes4 ,cover and set in the oven1 or cook on the stove for about #dj minutes4 ,remove from the fire1 add a piece of butter and a few drops of lemon juice4 ,serve on soup plates1 pour over it cranberry sauce1 prune or apricot jam4 ,eat cold boiled bacon with it1 or raw celery or nuts at the end of the meal4 ,it is good for dinner or breakfast4 ,,rylax ,,with ,,prune ,,jam4 ,prepare like the foregoing4 ,omit the lemon4 ,serve with prune jam and fat meat1 or with celery or nuts1 or with hot cream4 ,,rolled ,,wheat4 ,prepare and serve like rolled oats4 ,cranberries1 prunes1 apricots1 or apple sauce1 are all good additions4 ,the yolk of an egg may be added to the wheat when mixing it with butter4 ,,bran ,,mush4 ,bring one and one-half to two cups of water to a boil1 add one-half teaspoon salt4 ,drop in one shredded wheat biscuit and one-half cup of bran4 ,mix all well and boil one minute4 ,serve with hot cream4 ,,bran ,,and ,,rye ,,mush4 ,put one-half cup of rylax into boiling1 salt water1 and cook #bj minutes4 ,when done1 moisten one-half cup of bran with a little hot water1 and mix with the rye mush4 ,serve with hot cream4 ,,raw ,,whole ,,wheat4 ,soak one-half cup of whole wheat in three-quarters or one cup of warm water over night4 ,keep the water warm1 if possible4 ,a small amount of salt may be added4 ,serve with cream and dates1 or with bananas1 carrots1 or nuts4 ,,boiled ,,whole ,,wheat4 ,soak some whole wheat over night4 ,boil for several hours with sufficient water and salt4 ,serve like the foregoing4 ,,polenta 7,,italian ,,dish74 ,stir some yellow corn meal into boiling1 salted water in an iron pot4 ,boil for about #dj minutes and stir well to prevent burning4 ,eat with a fork1 and serve with cheese for breakfast or dinner4 ,,rice ,,flour4 ,no4 #a4 ,mix a cup of rice flour with cold water1 then add three or four cups of boiling water while stirring4 ,boil #ae to #bj minutes4 ,before removing from the fire1 add some dried currants1 which have been soaked for a while4 ,put on a soup plate1 and pour over it some hot cream4 ,,rice ,,flour4 ,no4 #b4 ,use pure rice flour1 or one-half cornstarch and one-half rice flour4 ,prepare as number one4 ,before serving1 mix with a piece of butter and the yolk of one or several eggs1 and flavor with vanilla1 lemon or bitter almonds4 ,put on a soup plate1 and pour over it hot cream4 ,,corn ,,meal ,,mush4 ,stir one and one-half cups of corn meal into four cups of boiling salted water2 cook #cj minutes2 finish like foregoing4 ,use lemon for flavoring4 ,,barley4 ,soak a cup of pearl barley over night in soft water1 and the next day boil it in five or six cups of water for two hours or longer4 ,flavor with onion1 if desired1 and if it does not become thick enough1 dissolve a little rice flour with cold water1 and add it to the barley ten minutes before removing from the fire4 ,serve with cream or with fresh beef1 or salted meat and lettuce for breakfast or dinner4 ,,bread ,,and ,,milk4 ,bring some fresh1 whole or skimmed milk to a boil1 pour on dried black bread or crusts1 and add a little salt4 ,let it stand for #aj minutes and serve on soup plates4 ,,cracker ,,and ,,milk4 ,prepare like the foregoing1 or pour one cupful of boiling salted water over one large unleavened cracker1 let stand #e minutes4 ,then add one cupful of hot milk and serve4 ,,directions ,,for ,,boiling ,,rice4 ,wash one cup of rice1 and pour into seven or eight cups of boiling1 salted water4 ,boil rapidly until the grains burst2 then cover and put into a hot oven or on a platter1 and cook for #bj or #cj minutes4 ,remove from the fire and add a piece of butter and the yolk of an egg1 or serve the rice with hot cream4 ,dried currants1 raisins1 apricots or prunes may be mixed with the rice4 ,if eaten in place of mush1 pour the rice on soup plates1 and add hot cream4 ,,milk ,,rice4 ,allow a pint of water and a pint of fresh milk to come to a boil with vanilla or cinnamon1 and put into it three or four tablespoonsful of ,japan or ,carolina rice1 which has been soaked for several hours4 ,boil rapidly until the starch granules burst1 then boil slowly for forty minutes longer4 ,if it is not thick enough1 mix a little cornstarch in cold water1 and add to the rice when nearly done4 ,the yolk of one or more eggs may be added before serving1 if desired4 ,it may be eaten plain in the form of a thick gruel or with a fruit sauce4 ,it will serve as a whole meal for children1 morning1 noon1 or evening4 ,a few nuts1 or some celery1 may be eaten at the end of the meal4 ,,rice ,,cream4 ,cook one cup of rice like plain1 water rice with a stick of cinnamon or vanilla4 ,when done1 add the yolks of several eggs and a piece of butter1 or some hot cream and two tablespoonsful of sugar1 or one-half cup of soaked currants or raisins4 ,stir over the fire until it boils again4 ,serve hot or cold with fruit sauce4 ,,almond ,,rice4 ,cook rice with water as directed for boiling rice4 ,when done1 remove from the fire1 and mix with it some almond butter stirred smooth with a little water4 ,some dried currants or apricots previously soaked may be mixed with the rice4 ,in combination with a dish of lettuce it will serve as a whole meal4 ,a few whole almonds may be eaten at the end of this meal4 ,,apple ,,rice4 ,boil rapidly for #cj minutes one-half cupful of rice with three cupsful of water and a little salt4 ,peel three medium sized apples1 cut them into small pieces after removing the cores1 and add to the rice with one tablespoonful of sugar4 ,cook on the stove or in the oven until the apples are tender4 ,remove from the fire1 add a piece of butter1 and serve with preserved or fresh meat1 eggs1 fish or cheese4 ,a stick of cinnamon may be boiled with the rice for flavoring4 ,,apricot ,,rice4 ,prepare as apple rice1 and let the rice boil until tender4 ,then drain a few preserved or canned apricots and add them to the rice1 also a piece of butter or one-half cup of hot cream4 ,mix well4 ,serve with lean meat1 eggs1 or cheese4 ,,cherry ,,rice4 ,prepare like apple rice1 and use ripe black cherries1 or canned cherries4 ,omit the juice4 ,a tablespoonful of sugar may be added to the fruit while boiling4 ,it is necessary to have the rice boiled in sufficient water1 and long enough to allow each grain to burst before the fruit is added1 or the acid of the fruit will prevent the rice from softening4 ,butter alone1 or butter and the yolk of an egg1 should be added when acid or sub-acid fruits are mixed with cereals4 ,serve with sterilized cream or with eggs1 or eat nuts at the end of the meal4 ,,currant ,,rice4 ,prepare like cherry rice4 ,add fresh ripe or dried currants in place of cherries4 ,serve with sterilized cream or with fried or boiled eggs1 or with bacon4 ,,rhubarb ,,rice4 ,prepare like the foregoing4 ,use sterilized rhubarb which has been cooled4 ,serve with sterilized cream4 ,,tomato ,,rice4 ,prepare like apple rice4 ,use one-half to one cupful of strained1 canned tomato juice4 ,omit sugar4 ,an onion may be boiled with the rice1 if desired4 ,serve with fried eggs or fish1 and greens4 ,,brown ,,rice4 ,brown the rice in butter to a light yellow color4 ,add sufficient boiling water and salt1 and boil one-half hour or longer4 ,dried mushrooms may be added1 if desired4 ,serve with meat1 fish1 or eggs4 ,,carrot ,,rice4 ,put some rice to boil in water with salt4 ,cut young ,french carrots into small pieces and add2 both will be done about the same time4 ,add finely chopped parsley and a piece of butter4 ,serve with peas puree and fat meat1 or with fish4 ,,macaroni ,,with ,,cream4 ,break up some macaroni and put in a saucepan1 adding boiling water and a little salt4 ,boil for #cj minutes1 and add more water if necessary4 ,dissolve some rice flour in a little cold water and thicken the macaroni1 then cover and bake in an oven for #cj minutes or longer4 ,heat some rich cream in another saucepan and mix with the macaroni1 and serve4 ,flavor with a little pepper1 or finely chopped1 salted1 lean meat or parsley4 ,,macaroni ,,with ,,stock4 ,prepare as the foregoing1 boil #cj minutes1 then add some stock and a little strained tomato juice4 ,cover and put in the oven again for #cj minutes4 ,serve with grated cold cheese4 ,,noodles4 ,beat two eggs with two large tablespoonsful of water and a little salt4 ,mix with sufficient white flour to make a stiff paste4 ,put some flour on a wooden board1 knead the dough and add more flour until hard and dry2 then roll out as thin as possible1 dry in the sun or on a table1 and cut into fine strips4 ,boil in salted water for half an hour4 ,serve with boiled beef or preserved salt meat1 or with grated ,swiss cheese and lettuce4 ,,dumplings4 ,,light ,,flour ,,dumplings4 ,cream a tablespoonful of butter1 and add to it a whole egg and the yolk of one egg1 some salt1 nutmeg1 chopped parsley1 and two tablespoonsful of flour4 ,stir well for several minutes4 ,form small dumplings with a spoon1 put into hot soup and boil eight minutes4 ,,potato ,,dumplings4 ,no4 #a4 ,cream a tablespoonful of butter1 add to it three yolks of eggs1 a cup of cold grated potato1 and one cup of dry bread crumbs4 ,flavor with lemon1 rind1 salt and nutmeg1 and mix the beaten whites of two eggs with it4 ,roll out into small dumplings1 and boil eight minutes in soup or water4 ,,potato ,,dumplings4 ,no4 #b4 ,mix two cups of cold grated potato with two-thirds of a cup of flour and one-half cup of creamed butter1 adding the yolks of four eggs1 the whites of two eggs1 and salt and flavoring4 ,mix well and form dumplings4 ,boil in hot water for about #ae minutes4 ,serve with roasts4 ,,bread ,,dumplings4 ,no4 #a4 ,put some stale white bread or rolls to soak in cold water and press out as dry as possible4 ,add a tablespoonful of creamed butter1 the yolks of two or three eggs1 salt and nutmeg4 ,add the beaten whites of two eggs4 ,form dumplings with a spoon and boil in water1 soup or fruit juice until they swim on top4 ,serve with stewed prunes or apricots4 ,,bread ,,dumplings4 ,no4 #b4 ,remove the crust from one-third of a loaf of milk bread and soak the soft part in cold water for #e minutes4 ,put it into a clean cloth and force out the water4 ,cream three tablespoonsful of butter1 or melt some soup fat1 mix with the bread and stir it very smooth4 ,let it cool1 and add the yolks of four eggs1 salt1 a little mace1 some finely chopped parsley1 and onion1 if desired4 ,then beat the whites of two eggs1 mix with the mass and form dumplings with a dessert spoon4 ,put them into the boiling soup and cook for about #e minutes or until they swim on top4 ,,baked ,,corn ,,meal ,,dumplings4 ,boil in two cups of milk or water two cups of white corn meal with a tablespoonful of butter1 stirring all the time1 until the mass is very thick4 ,let cool4 ,flavor with lemon rind and nutmeg1 and mix with three or four well beaten eggs4 ,shape into dumplings with a spoon1 turn in rye nuts or bread crumbs1 and bake in butter4 ,serve with sugar and cinnamon1 or with apricot1 apple or wine sauce4 ,,mixed ,,dumplings4 ,mix over the fire one and one-half cupsful of flour with two cupsful of milk and a large tablespoonful of butter1 until it does not stick to the saucepan4 ,let it cool1 add the yolks of four eggs1 salt1 cinnamon1 a tablespoonful of sugar1 one-half cupful of finely cut fried bread crust and bacon1 then the beaten whites of eggs4 ,form medium sized dumplings with a tablespoon1 and boil in salted water for #e or #f minutes4 ,serve with stewed pears1 cranberries or prunes4 ,they are also good with sauerkraut4 ,,flour ,,dumplings4 ,no4 #a4 ,mix one cupful of flour with one-half cupful of melted butter1 one cupful of hot water1 and some salt4 ,stir well on a hot stove until no more lumps appear4 ,cool a little1 then mix with several yolks of eggs1 and flavor with mace1 chopped parsley or other spices4 ,dip a spoon in hot water and form dumplings of the desired size4 ,put into boiling salt water or on top of stewed fruit1 and boil #f or #aj minutes1 or until they rise4 ,the spoon must be dipped into hot water each time before forming a dumpling4 ,serve with peas or stewed fruit4 ,,flour ,,dumplings4 ,no4 #b4 ,mix one cup of white corn meal and one cup of flour with a little cold water1 and stir it into boiling milk4 ,let it soak for #e minutes or until it is thick4 ,then add a piece of butter1 salt1 and flavoring2 let cool1 mix with several yolks of eggs1 and shape dumplings with a spoon1 and put into boiling soup or blackberry juice4 ,boil about #aj minutes1 or until they swim on top4 ,,flour ,,dumplings4 ,no4 #c4 ,mix some white flour1 or three-fourths white and one-fourth rice flour1 with baking powder and salt4 ,shorten with butter and fat like dough for pie4 ,roll out1 enclose some apples and bake in the oven for #bj minutes or longer4 ,,flour ,,dumplings4 ,no4 #d4 ,mix some flour with baking powder and salt4 ,stir to a light paste with cold water1 adding several eggs or yolks of eggs4 ,boil with meat stew or in water4 ,,chapter ,,vi4 ,,breads1 ,,cakes ,,and ,,puddings4 ,,pompernickle ,,or ,,black ,,bread4 ,prepare a sponge with a pint of white flour1 three-fourths of a yeast cake1 a little salt and sugar1 and a pint of warm water4 ,when light1 add two quarts of rye meal1 a tablespoonful of salt and about one quart of water4 ,mix well1 and let rise over night4 ,the next morning add about one quart of warm rye meal1 and one of white flour2 knead the dough for at least one-half hour4 ,let rise again1 knead a little more1 and shape into loaves4 ,when light1 bake in a hot oven1 for about an hour4 ,pure rye meal may be used in place of one-fourth white flour4 ,,whole ,,wheat ,,bread4 ,prepare the same as black bread4 ,use whole wheat flour in place of rye meal4 ,,light ,,whole ,,wheat ,,bread4 ,make a sponge from one cupful of luke warm water and one cake of yeast1 with enough white flour to make the thickness of sponge cake4 ,cover and set in a warm place1 about #ij degrees ,f4 ,when foamy1 add about three pints of luke warm water1 or milk which has been scalded and cooled to luke warm1 about two teaspoonsful of salt1 a little sugar and a piece of butter or fat4 ,stir into it with a spoon sufficient white flour to make it of the same consistency as the first sponge4 ,beat it from #aj to #ae minutes1 dust the top with flour1 and put it into a warm place to rise4 ,when light1 add enough whole wheat flour to make a stiff dough4 ,put it on bread-board with flour to prevent sticking1 knead for half an hour or longer1 and let it rise again4 ,when light1 shape in loaves without kneading1 put into pans and prick top with a fork several times4 ,when sufficiently raised1 bake in hot oven for about an hour4 ,cover top with pieces of oiled paper1 the first #bj or #cj minutes4 ,when done1 put the bread on a sieve or in towels to cool4 ,,light ,,graham ,,bread4 ,prepare in the same manner as light whole wheat bread4 ,,white ,,bread4 ,prepare the same as whole wheat bread1 using pure1 rich milk1 cream and water1 or sweet whey4 ,add a large piece of butter or cocoanut4 ,use white flour instead of whole wheat1 mix it with one-fourth white corn meal1 or rice flour4 ,,coffee ,,cake4 ,prepare the same as white bread1 using less flour1 and add a few well beaten eggs1 the grated rind of several lemons and oranges1 or flavor with nutmeg1 dried fruit1 vanilla1 mace or bitter almonds4 ,serve with fresh1 sweet milk1 or with scalded milk1 as a whole meal for supper4 ,all breads and cakes made with yeast are more nutritious and wholesome when stale1 on account of the evaporation of water and the changes which take place in the bread4 ,they should be kept in tins with holes on all sides1 to allow a perfect circulation of air4 ,the tins should be placed in the sunlight1 or on a high1 dry place near a stove4 ,in many foreign countries pompernickle is kept for many months during the winter by placing it on top of high stone ovens near the ceiling4 ,it finally assumes a sweet taste similar to that of nuts4 ,bread and cake may be kept sweet and free from mildew for a long time in the following way3 ,cut it with a sharp knife1 when about four days old1 into slices about one inch thick1 then place it on a large1 wire screen in the hot sunshine1 cover with a cheese cloth1 and let it lie for several hours1 turning each slice until thoroughly dry4 ,then place the slices in an upright position in a square box made of wire screening1 and keep in a dry or sunny place1 covered with a light cloth4 ,the box may be placed in the sunshine several times a week4 ,,roman ,,meal ,,bread4 ,prepare the same as whole wheat bread1 and use ,roman meal instead of whole wheat flour4 ,,biscuits4 ,mix one quart of white flour with one-fourth of entire wheat flour1 corn meal1 or rice flour4 ,mix it thoroughly with two level teaspoonsful of salt1 and four of baking powder4 ,rub into it two tablespoonsful of vegetable fat or butter4 ,mix with rich milk and prepare as usual4 ,serve with salted1 preserved meat and eggs1 or with rich cheese and olives and salad of greens4 ,,pop-,,overs4 ,grease the iron gem pans1 and place on the stove or in the oven1 to have them very hot4 ,then beat two eggs very light1 mix a cup of rich milk with a cup of flour1 and a half teaspoonful of salt2 add the eggs and beat with an egg beater until all is very light4 ,pour the mixture into the pans1 filling two-thirds full1 and bake in a quick oven4 ,this will make about eight pop-overs4 ,,bran ,,muffins4 ,mix one cupful of white flour with one-half cup of graham flour and one and one-half cups of finely sifted bran4 ,rub into it three tablespoonsful of butter2 then add one and one-half cups of sour milk1 a teaspoonful of soda1 a little salt and three tablespoonsful of molasses4 ,put into hot muffin tins1 and bake in a hot oven4 ,,bran ,,bread4 ,beat the whites of three eggs to a stiff snow1 add a little salt1 and mix with two tablespoonsful of fine1 sifted bran1 and two of fine rye nuts4 ,put the mixture on a pie tin and bake in a very moderate oven4 ,leave the door open4 ,serve with apple salad and lettuce4 ,,boston ,,brown ,,bread4 ,mix together one cup of coarse corn meal1 one of rye flour1 one of graham flour1 and a teaspoonful of salt4 ,dissolve two teaspoonsful of soda in two cupsful of sour milk and mix with the flour1 adding three-fourths cup of molasses4 ,pour into narrow1 oiled tins1 and steam for four hours4 ,serve with lettuce1 celery and apple1 or tomato salad1 and nut butter4 ,,white ,,muffins4 ,use mixed flour1 or rice and wheat as suggested for white bread4 ,mix with baking powder and salt4 ,use two eggs and about one and one-half cups of rich milk to about three cups of flour4 ,serve with tomato or peas puree and lettuce for breakfast or supper4 ,,pastry ,,for ,,tarts ,,or ,,pies4 ,mix one and a half cups of white flour with one-half cup of rice flour4 ,add one-half teaspoonful of salt1 shorten the flour with three tablespoonsful of butter and three of oil4 ,then add to it the yolks of two eggs beaten with sufficient ice cold water and a little rum to make a paste which is not very stiff4 ,roll it several times1 then cover and put it in the ice box for an hour4 ,,sand ,,tart4 ,mix one-half pound of white flour and one-half pound of rice powder1 or wheat starch4 ,keep in a warm place4 ,melt one pound of butter1 cool and cream with one pound of sugar1 adding ten yolks of eggs1 alternating with the flour4 ,stir the mass for one-half hour1 add the rind of two lemons1 the juice of one-half lemon1 and two tablespoonsful of rum4 ,beat the whites of ten eggs1 mix lightly with the dough1 and add a teaspoonful of baking powder4 ,bake in a moderate oven for one and one-half to two hours4 ,during the first half hour have more heat at the bottom than at the top4 ,during the last half hour have little or no heat at the bottom4 ,the cake tin should not be moved4 ,the tart may be baked in layers or on round tins and be mixed with different colors1 if desired4 ,,plain ,,cake4 ,cream one-half cup of butter with one-half cup of sugar1 add two eggs1 two cups of flour1 two teaspoonsful of baking powder1 a little salt1 one cup of water1 one-half cup of raisins or currants1 and any kind of flavoring4 ,bake in cake tins4 ,cake prepared with water is more wholesome than with milk4 ,,frosting4 ,cream equal quantities of butter and chocolate4 ,spread on the layers when cold4 ,frosting prepared from pure sugar is unwholesome4 ,,strawberry ,,short ,,cake4 ,prepare a light biscuit dough1 bake in tins and cover with strawberries and whipped cream4 ,use no more sugar than is necessary4 ,,fruit ,,cake4 ,chop up one cup of currants1 citron1 and raisins1 and mix with one cup of flour4 ,sift one cup of flour with a teaspoonful of soda1 one of cinnamon1 and a little salt4 ,cream one-half cup of butter with one cup of brown sugar1 one-half cup of molasses and two well beaten eggs2 add the flour1 fruit and one-half to three-fourths cup of strong black coffee4 ,stir well and bake in a moderate oven for one hour4 ,,mixed ,,flour4 ,mix two cups of white flour with one cup of rice flour and one of cornstarch4 ,sift and keep in a tin box for sauces and soups4 ,,rye ,,nuts4 ,no4 #a4 ,remove the outer crust from a loaf of stale pompernickel and grate the soft part on a grater4 ,pour the crumbs on a large piece of paper1 and dry in the sun or in an oven4 ,keep in a dry place1 in a tin with good ventilation4 ,,rye ,,nuts4 ,no4 #b4 ,cut a loaf of stale pompernickel into thin slices and remove the crusts4 ,cut the inside into small strips1 lengthwise and crosswise4 ,allow it to dry thoroughly in a moderate oven or in the sun1 and while still warm1 grind it through a coarse meat grinder4 ,place it again in an oven or in the sun to dry1 or brown slightly4 ,if desired as fine as grape nuts1 grind it again or sift it1 and keep in a dry place4 ,it may be mixed with one-half grape nuts4 ,use as directed in menus and recipes4 ,the outside crusts may be dried in the oven or sun1 and kept in tins4 ,the crusts are an excellent addition to milk soups or other soft foods4 ,,sun ,,dried ,,bread4 ,cut stale pompernickel1 whole wheat or white bread into slices1 then cut in strips crosswise and lengthwise to the size of lump sugar4 ,allow it to dry in a moderate oven or in the sun4 ,keep in a dry place in sacks or tins4 ,use with milk as directed in recipes4 ,it may be dried in slices and eaten in place of fresh bread4 ,,fried ,,bread4 ,cut into strips as directed in the foregoing recipe4 ,fry in hot oil1 or butter and oil4 ,serve with legume or fruit soups4 ,,crusts4 ,cut some stale whole wheat or black bread into slices4 ,remove the outer crusts with a sharp knife and dry them in an oven4 ,keep in a tin box in a dry place4 ,,imperial ,,sticks4 ,cut stale buttered bread into long narrow sticks1 and brown in the oven4 ,,corn ,,bread4 ,no4 #a4 ,three-fourths of a cup of white or yellow corn meal1 one and one-fourth cups of white flour1 one teaspoonful of salt1 two tablespoonsful of butter or one-half oil and one-half butter1 two teaspoonsful of baking powder1 two well beaten eggs1 one and one-half cups of rich milk1 and sugar1 if desired4 ,bake in a quick oven for #cj minutes4 ,,corn ,,bread4 ,no4 #b4 ,bring one quart of water to a boil1 and add a teaspoonful of salt4 ,stir about one cup of coarse yellow corn meal into it and let boil #cj or #dj minutes4 ,then take it off the fire1 beat thoroughly with a spoon1 and cool until lukewarm4 ,add a large tablespoonful of oil or butter1 a little lemon juice and four yolks of eggs4 ,stir well1 and add the beaten whites of the eggs4 ,put the mixture into a flat1 oiled pan and bake or heat on a griddle4 ,small cakes may be formed from the batter and baked in an oven or fried until browned nicely4 ,the whites of eggs may be left out1 if desired4 ,serve with salads of lettuce1 watercress1 tomatoes or apples1 or with fruit sauces4 ,acid and super-acid fruits combine best with this bread4 ,,corn ,,bread4 ,no4 #c4 ,prepare the same as number two1 using white corn meal4 ,flavor with cinnamon1 vanilla or bitter almond1 and mix with dried1 soaked fruits as currants1 finely cut apricots1 or prunes1 or serve with a fruit sauce prepared from blackberries1 huckleberries or the above mentioned fruits4 ,,doughnuts4 ,use four eggs1 a small cup of sugar1 two cups of rich fresh milk1 a teaspoonful of salt1 and about one quart of flour finely sifted with two teaspoonsful of baking powder4 ,add grated lemon rind or cinnamon1 for flavoring4 ,beat the dough until very light4 ,drop by the tablespoonful into hot fat4 ,stewed cold prunes or apricots may be placed in the middle of each doughnut4 ,they may be served with fruit soups1 fruit sauces1 or green salads for dinner in the summer1 or for supper in the winter4 ,,cereal ,,omelet4 ,to two cupsful of left-over boiled wheat add two well beaten eggs1 half a teaspoonful of salt1 finely chopped parsley and onion4 ,heat butter and oil in a frying pan1 and pour into the mixture4 ,cook by moderate heat until firm4 ,serve with crisp bacon1 if desired4 ,,hominy ,,cakes4 ,prepare the same as ,cereal ,omelet or mix with eggs only1 and serve with fruit sauce4 ,,bread ,,omelet4 ,remove the crust of one-half loaf of stale milk bread4 ,soak the bread in cold milk or water for #e minutes4 ,lay it in a cloth and press out as dry as possible4 ,cream one-half cup of butter with one-half cup of sugar2 add one-half cup of dried currants1 one-half cup of almond meal1 the rind of one or two lemons or oranges1 four yolks of eggs1 some cinnamon or mace and a little salt4 ,mix well1 and add the beaten whites of four eggs4 ,heat a large flat pan1 oil it well1 sprinkle with rye nuts and pour in the batter4 ,bake on a medium hot stove1 turning the omelet1 or bake in the oven4 ,serve with fruit sauce and green salad4 ,,snow ,,balls4 ,place four eggs in warm water4 ,mix two cups of flour with a cup of warm water1 salt1 and one-half cup of melted butter4 ,stir it over the fire until the flour does not stick to the saucepan4 ,let cool and mix with the eggs4 ,beat the dough for about ten minutes4 ,shape balls with two tablespoons1 and bake in the oven or fry in hot1 deep fat4 ,sprinkle with sugar and serve for afternoon tea or for supper4 ,,egg ,,toast4 ,soak slices of stale bread in milk1 and beat up some eggs with a little salt and cinnamon4 ,turn the soaked bread into the egg1 and fry in hot butter4 ,the milk and eggs may be beaten up together and the bread soaked in it before frying4 ,serve with apple1 cranberry or apricot sauce1 or with syrup and lettuce4 ,this is suitable morning1 noon or night4 ,,rice ,,fritters4 ,mix some left-over rice with several well beaten eggs1 and the grated rind of a lemon4 ,bake on a hot griddle4 ,serve with fruit sauce and lettuce1 morning1 noon or night4 ,,unleavened ,,german ,,pancakes4 ,no4 #a4 ,use six eggs1 six tablespoonsful of flour1 one and one-half cup of warm milk1 one-half cup of cream1 and a little salt4 ,mix well the yolks1 salt1 cream1 milk and flour1 then add the whites of the eggs beaten stiff4 ,the dough must be of the consistency of thick cream4 ,bake in thin layers in half butter and half oil1 in a small pan4 ,serve with lettuce and fruit sauce or with ,french dressing at the noon meal4 ,,german ,,potato ,,pancakes4 ,no4 #b4 ,grate five large raw potatoes and one onion4 ,mix two tablespoonsful of white flour with a little warm water and a cup of rich cream1 add salt and mix with the potatoes4 ,then add three whole eggs beaten well1 and fry in hot fat like griddle cakes1 until brown4 ,serve with apple sauce1 or lettuce and ,french dressing4 ,,german ,,pancakes4 ,no4 #c4 ,mix one pint of white flour and one-fifth pint of rice flour with one pint of rich warm milk1 or with one-half milk and one-half warm water1 and a teaspoonful of salt4 ,beat four whole eggs1 add to the mixture and beat with an egg beater for a few minutes1 until perfectly smooth4 ,bake on a small1 shallow1 iron1 griddle1 using about four tablespoonsful of the mixture for each cake4 ,the fat used for frying must be boiling hot4 ,pile on a plate standing over hot steam until all are done4 ,cut in sections and sprinkle with sugar1 if desired4 ,serve with green salads or apples1 or with apple1 apricot or cranberry sauce4 ,,plum ,,pancakes4 ,prepare the batter a little thicker than the foregoing4 ,peel and slice some blue plums very thin1 mix with the batter and bake as above4 ,,german ,,pancakes ,,with ,,bacon4 ,cut some bacon into narrow short strips4 ,fry until crisp1 place in a bowl and mix with a piece of butter or with oil4 ,keep it in a warm place while baking the pancakes4 ,pour some fat and six pieces of bacon into the pan for each cake1 and bake the same as ,german pancakes4 ,do not allow a metallic spoon to remain in hot fat4 ,,apple ,,pancakes4 ,peel some apples and cut in thin slices4 ,mix with the dough as directed for ,german pancakes and fry on both sides4 ,if fewer eggs are used1 take a little more flour4 ,,cherry ,,pancakes4 ,remove the stones from ripe black cherries4 ,prepare the dough as directed for ,german pancakes1 mix the cherries with it and fry in hot fat4 ,,buckwheat ,,cakes4 ,mix prepared or unleavened buckwheat flour with sweet cream or one-half cream and one-half water1 and bake on a hot griddle4 ,serve with fruit sauce or ,french dressing at the morning or noon meal4 ,,roman ,,meal ,,cakes4 ,soak two tablespoonsful of dried currants in a little hot or cold water4 ,mix one-half cup of flour with one teaspoonful of baking powder1 a little salt1 and one cup of ,roman meal4 ,beat two eggs very light1 with about one-half cup of water1 mix with the flour and currants and bake in hot fat4 ,serve fruit sauce with them4 ,,matzoon ,,pudding4 ,soak matzoon in cold water or milk for several minutes4 ,then press out dry1 stir until fine and mix with several well beaten eggs1 cream1 or butter1 and raisins1 chopped apples1 currants1 lemon rind or any other flavoring4 ,heat a cupful of oil or suet in a high iron pot1 put the pudding mixture into it and bake in a moderately hot oven for about one hour4 ,serve warm with fruit sauce or wine sauce4 ,,matzoon ,,cakes4 ,prepare the same as the foregoing4 ,shape into small balls with two tablespoons and fry in hot fat4 ,,fish ,,pudding4 ,cream three-fourths of a cup of butter1 add to it four eggs1 nutmeg1 salt1 parsley1 two cups of bread crumbs1 four cups of finely chopped left-over codfish or salmon1 and some lemon juice4 ,mix well and steam one and one-quarter or one and one-half hours4 ,serve with a butter sauce prepared with soup stock4 ,,meat ,,pudding4 ,prepare like fish pudding4 ,use four cups of finely ground meat in place of fish4 ,,liver ,,pudding4 ,prepare like fish pudding4 ,use three and one-half cups of grated or ground left-over liver and one-half cup of finely chopped cold1 fat meat or suet4 ,serve with caper or tomato sauce4 ,,potato ,,pudding4 ,cream one-half cup of butter with one-half cup of sugar1 add the yolks of six eggs1 two cups of grated potatoes1 salt1 cinnamon and the rind of one lemon2 then add one cup of black or white bread crumbs and the beaten whites of six eggs4 ,a half cup of almond meal mixed with a few bitter almonds may be added to the mixture1 if desired4 ,bake this pudding for about sixty or seventy minutes1 or boil two hours4 ,serve with stewed prunes or apple sauce4 ,,plain ,,bread ,,pudding4 ,soak some stale bread in cold water1 press it out thoroughly and stir smooth over the fire1 with some butter or fat4 ,when cool1 add salt and several well beaten eggs or some flour1 syrup and chopped suet1 mix well and add any desired flavoring or sugar4 ,tie in a cloth and boil for two hours in salt water1 or with white beans4 ,serve with stewed fruit4 ,,rice ,,pudding4 ,cook some rice as directed for water or milk rice4 ,when cool1 cream some butter with an equal amount of sugar1 and add several well beaten eggs1 lemon rind1 cinnamon1 a little bread crumbs1 some raisins or currants and some sweet or sour cream1 or melted butter4 ,bake for about an hour4 ,,sago ,,pudding4 ,soak the sago and cook with one-half water and one-half milk4 ,finish like rice pudding4 ,,flour ,,bread ,,pudding4 ,mix over the fire two cups of flour with two cups of milk or water1 and three-fourths of a cup of melted butter1 until the batter loosens from the bottom of the saucepan4 ,let it cool a little and add the yolks of four eggs1 two tablespoonsful of sugar1 two cups of bread crumbs1 salt and mace4 ,then beat the whites of four eggs1 mix and add one-half glass of cognac4 ,pour the mixture into an oiled pudding pan and steam two and one-half hours4 ,serve with stewed plums1 pears1 or cherries4 ,,corn ,,meal ,,pudding4 ,bring two cups of milk to a boil1 and mix four cups of yellow or white corn meal with a pint of cold water4 ,stir into the boiling milk and add two tablespoonsful of butter4 ,when it is thick1 remove from the fire and cool4 ,cream half a cup of butter with three-fourths cup of sugar1 add the yolks of four or five eggs1 salt1 lemon rind1 several grated bitter almonds1 and the beaten whites of the eggs4 ,put into a pudding pan and steam from two to two and one-half hours4 ,in place of bitter almonds use lemon juice1 if desired4 ,serve with white or red wine sauce1 or with stewed apricots or cranberries4 ,,rice ,,flour ,,pudding4 ,prepare the same as corn meal pudding4 ,,apple-,,bread ,,pudding4 ,grease a pudding dish and fill with alternate layers of mixed bread crumbs and apple sauce4 ,begin with bread crumbs1 using whole wheat or rye nuts4 ,mix the apple sauce with a large piece of butter1 while still warm4 ,when the dish is filled1 beat up two eggs with a tablespoonful of sugar1 one-half cup of cream1 a little salt and some cinnamon2 pour it over the top and bake in moderate hot oven for forty or fifty minutes4 ,it affords a perfect meal for the evening4 ,if served at noon1 eat some nuts at the end of the meal4 ,,baked ,,bread ,,pudding4 ,pour two pints of hot milk over two cups of bread crumbs1 cool a little1 then cream one-half cup of butter with one-half cup of sugar1 mix with the bread crumbs1 adding three well beaten eggs1 a teaspoonful of salt1 a little nutmeg or cinnamon1 the juice of one-half a lemon and the rind of two lemons4 ,mix well together1 and bake in a buttered dish for fifty or sixty minutes4 ,serve with wine sauce1 lemon1 cherry or any kind of fruit sauce4 ,dried fruits may be mixed with the batter4 ,serve for supper1 using broth1 meat soup1 or cream soup at the beginning of the meal4 ,celery is an excellent addition to almost any food at the evening meal4 ,,vegetable ,,pudding4 ,no4 #a4 ,prepare as baked bread pudding4 ,use legume soup in place of milk1 leaving out the sugar4 ,use butter or cream and mix with two tablespoonsful of peanut butter or other nut butter or walnut meats4 ,the eggs can be omitted4 ,flavor with finely chopped onions1 celery and parsley4 ,pour on oiled pie tins and bake thirty to forty minutes4 ,serve with tomato sauce or string beans for dinner4 ,,vegetable ,,pudding4 ,no4 #b4 ,boil some rice with salt and water4 ,add a cupful of thick legume puree and finish like the foregoing4 ,,steamed ,,bread ,,pudding4 ,soak some stale bread in cold water1 press out dry1 and stir smooth4 ,melt one-third of a cup of fat and one-half of a cup of butter1 and mix the bread with it on a hot stove1 stirring until it loosens from the saucepan4 ,cool a little1 and flavor with mace1 nutmeg1 lemon rind or cinnamon and salt4 ,add several well beaten eggs and some finely cut dried fruit4 ,mix well and steam from one to one and one-half hours4 ,serve with lettuce and fruit sauce4 ,in place of fruit and the above flavoring1 chopped parsley1 onions and pepper1 bacon1 anchovy1 capers or codfish may be used4 ,serve with tomato or apple sauce4 ,,suet ,,pudding4 ,mix four and one-half cups of flour with three cups of milk1 one-half pound of finely chopped suet1 four well beaten eggs1 four tablespoonsful of sugar1 a teaspoonful of salt and the rinds of two lemons4 ,grease a pudding pan1 sprinkle some black or white bread crumbs into it1 pour in the batter and steam for two hours4 ,serve with stewed fruit1 cherries1 pears1 or plums1 or with wine sauce1 for dinner4 ,,uncle ,,tom',s ,,pudding4 ,mix one-half a pound of flour with one-half a pound of syrup4 ,then chop fine one-fourth of a pound of suet1 and mix with a little flour4 ,beat one-half a pint of milk with two eggs1 and add a half cup of sugar1 salt1 mace1 cinnamon1 cloves and one tablespoonful of soda4 ,mix well and pour into a pudding dish1 and steam for two hours4 ,serve with wine sauce ,no4 #a or with fruit sauce4 ,,black ,,bread ,,pudding4 ,cream one cup of butter with three-fourths of a cup of sugar1 and add the yolks of five eggs1 three-fourths of a cup of dried currants or raisins1 the rind of a lemon1 a little cinnamon and cloves1 salt1 three cups of grated black bread and one-half a glass of wine or brandy4 ,mix well and add the beaten whites of the five eggs4 ,oil a pudding pan and pour the mixture into it4 ,steam two and one-half hours1 and serve with vanilla1 or white wine sauce4 ,a cupful of rich cream1 diluted almond butter or one-half cup of almond meal may be mixed with the batter1 if desired4 ,,plum ,,pudding4 ,no4 #a4 ,moisten two cups of bread crumbs with a little cream1 and add two cups of finely chopped suet1 two of currants1 two of raisins1 one of sugar1 one-half cup of almond meal1 one-half cup of finely chopped orange and lemon rind1 a little nutmeg1 salt1 one-half glass of brandy and two or three well beaten eggs4 ,mix all well and steam in a cloth or pudding pan for five hours4 ,,plum ,,pudding4 ,no4 #b4 ,use two cups of flour1 one-half cup of bread crumbs1 one cup of rich milk1 and a little fruit4 ,mix and boil like ,no4 #a4 ,the almond meal may be left out4 ,,chapter ,,vii4 ,,sauces ,,and ,,salad ,,dressings4 ,,sauces4 ,sauces are a necessary addition to cooked foods1 especially in cold weather4 ,the proper utensils used for sauce making are wooden spoons and flat1 round bottomed saucepans4 ,good fresh butter1 oil and dry flour are necessary to make nutritious sauces4 ,flour for thickening should boil at least ten minutes4 ,if the flour is to be cooked with fat before the liquid is added1 only a few minutes of boiling is necessary1 for the reason that fat1 when boiled1 reaches a higher temperature than water or milk4 ,mixed flour is preferable to pure wheat flour4 ,sauces prepared from soup stock1 vegetables or fruits and gelatines are a better addition to meats than brown gravies1 which are prepared from the small amount of juice which is extracted from the meat by roasting4 ,sauces prepared in the latter way are too rich as a food if eaten in combination with meat2 they are a perfect meal by themselves if eaten in combination with whole wheat bread and greens4 ,,butter ,,sauce4 ,no4 #a4 ,melt three tablespoonsful of butter1 or half butter and half oil1 mix with two tablespoonsful of flour over the fire1 and boil for a few seconds4 ,then add gradually a pint of boiling water or soup stock or hot whey1 while stirring it4 ,boil a few minutes4 ,flavor with salt1 onion1 chopped parsley1 celery1 nutmeg1 bay leaves1 anchovy-paste1 lemon1 chopped salted meat or whatever flavor is desired4 ,serve with meat or fish4 ,,butter ,,sauce4 ,no4 #b4 ,prepare like the foregoing4 ,use milk in place of water1 or soup stock4 ,,tomato ,,sauce4 ,prepare as number one1 using strained tomato juice instead of water4 ,serve with meat1 fish1 or grains4 ,,caper ,,sauce4 ,prepare as number one1 add capers and lemon before serving4 ,,horse ,,radish ,,sauce4 ,prepare as number one1 adding dried currants and grated horse radish at the last minute4 ,this is excellent with boiled beef or fish4 ,,mustard ,,sauce4 ,prepare as number one1 adding two to four teaspoonsful of prepared mustard a minute before serving4 ,serve with hot or cold boiled beef1 or with hard boiled eggs4 ,,mushroom ,,sauce4 ,prepare as number one1 add the desired amount of dried mushrooms1 which have been soaked in water for several hours1 and boil for ten minutes4 ,serve with poultry1 game or rice4 ,,cream ,,sauce4 ,no4 #a4 ,prepare as number one2 remove from the fire1 add a few tablespoonsful of hot cream1 or the yolk of one or several eggs1 which have been diluted and stirred with a little cold water4 ,flavor with mace1 pepper1 nutmeg1 parsley1 lemon1 or vanilla4 ,serve with macaroni1 boiled fish1 plum pudding1 ,french toast1 chipped beef1 salted meat or boiled onions4 ,,cream ,,sauce4 ,no4 #b4 ,thicken some water or soup stock with flour4 ,cook ten minutes1 and add hot cream and flavoring4 ,,almond ,,sauce4 ,prepare with hot water as directed for butter sauce4 ,stir smooth a tablespoonful of almond butter or paste with two tablespoonsful of cold water1 remove the sauce from the fire1 add the almond butter and stir thoroughly4 ,serve with baked apples1 rice1 or bread4 ,,olive ,,sauce4 ,prepare as butter sauce4 ,soak some olives in warm water1 remove the stones and add to the sauce1 boiling all a few minutes4 ,serve with duck1 game1 fish or meat4 ,,dried ,,currant ,,sauce4 ,soak the currants in boiling water1 and let stand thirty minutes4 ,prepare a plain butter sauce from butter1 flour1 and hot water1 and when done mix the currants with it4 ,it can be prepared with soup stock or fish-water1 and served with boiled white fish or boiled beef4 ,,bacon ,,sauce4 ,cut some bacon into pieces about the size of lump sugar4 ,fry until brown4 ,pour the fat into a stone jar and put the bacon on a plate4 ,mix a tablespoonful of the bacon fat and one of butter with a tablespoonful of flour1 and add hot water1 whey1 or soup stock4 ,flavor with chopped parsley or strained tomato juice and add the bacon4 ,,flavoring ,,of ,,meatless ,,soups ,,and ,,sauces4 ,soups and sauces prepared with flour and water may be improved by an addition of left-over meat gravies or with crisp bacon and flavored with finely cut onions4 ,,mint ,,sauce4 ,wash half a handful of young fresh mint1 pick the leaves from the stalks1 and chop them very fine4 ,make a plain butter sauce with soup stock1 and add vinegar and sugar to suit the taste4 ,then remove from the fire1 mix with the chopped mint1 and serve with lamb or mutton4 ,,lemon ,,sauce4 ,wash a lemon1 remove the peel and steep in three cups of water for fifteen minutes4 ,add the juice of one or two lemons and the necessary amount of sugar4 ,dissolve three teaspoonsful of cornstarch with a little cold water and stir into the lemon juice4 ,boil ten minutes4 ,remove from the fire and mix with a tablespoonful of butter while warm4 ,the lemon rind can be grated and added to the sauce instead of boiling the rind4 ,this is good for steamed puddings4 ,the yolk of an egg may be added4 ,,cherry ,,sauce4 ,remove the stones and steep the cherries in water with a stick of cinnamon4 ,add a little sugar and thicken with cornstarch or arrowroot4 ,strain or leave the cherries in it4 ,,dried ,,cherry ,,sauce4 ,soak the cherries and prepare as the foregoing4 ,strain1 if desired4 ,,white ,,wine ,,sauce4 ,mix a teaspoonful of flour with two tablespoonsful of sugar1 a little cinnamon1 and ten ounces of wine4 ,then beat up four eggs1 mix with the wine and beat over a hot fire with an egg beater until it foams4 7,it must not boil47 ,then pour into a large dish and beat until nearly cold4 ,serve with steamed puddings4 ,,red ,,wine ,,sauce4 ,prepare like white wine sauce4 ,add a little more sugar1 and a teaspoonful of brandy1 if desired4 ,,salad ,,dressings ,,for ,,meats1 ,,cereals1 ,,fish1 ,,vegetables ,,and ,,fruits4 ,they can be prepared from oil1 butter1 eggs1 cream or nut butter4 ,dressings prepared from nut butter are especially good during the summer months4 ,they can be prepared by making a plain butter sauce with flour and water1 and adding nut butter before serving1 or by diluting nut butter with water to the desired consistency4 ,they may be flavored with orange or lemon juice4 ,if a sweet flavor is desired1 boil a little water with sugar1 then add the juice of lemon or oranges and mix with nut butter4 ,serve hot or cold4 ,,french ,,dressing4 ,mix three tablespoonsful of olive oil with one of vinegar1 or with the juice of one lemon and one grated onion4 ,to this may be added sugar1 pepper1 salt1 parsley or mustard1 if desired4 ,the proportion of oil and vinegar may be changed according to the taste4 ,for fruit salads1 lemon should always be used instead of vinegar4 ,for raw vegetables1 the dressing should not be poured over the salad until ready to serve4 ,,mayonnaise ,,dressing4 ,no4 #a4 ,put into a high narrow bowl the yolk of an egg and one whole egg1 a tablespoonful of flour1 one of olive oil1 one of vinegar1 and a little mustard2 beat with an egg-beater about five minutes1 or until it becomes thick1 adding slowly one cup of cottonseed or olive oil while beating it4 ,flavor with lemon juice1 onion and salt1 to suit the taste4 ,keep on ice4 ,,mayonnaise ,,dressing4 ,no4 #b4 ,stir one or several yolks of eggs and mustard with a fork on a soup plate for several minutes4 ,slowly add some olive oil1 and if it becomes too thick1 add lemon juice1 then salt1 sugar and onion1 if desired4 ,keep on ice4 ,,mayonnaise ,,dressing4 ,no4 #c4 ,make dressing number two4 ,add salt and sugar to suit the taste1 and one cup of thick cream4 ,keep on ice4 ,,mayonnaise ,,dressing4 ,no4 #d4 ,take the yolks of three hard boiled eggs and one raw yolk4 ,stir as smooth as butter1 with one teaspoonful of mustard1 one of sugar1 one of grated onion1 a little salt and pepper1 the juice of a lemon or some good vinegar1 then add slowly one-half or one cupful of olive oil4 ,if the dressing is too thick add some cold veal jelly until it has the right consistency4 ,keep on ice4 ,,mayonnaise ,,dressing4 ,no4 #e4 ,grate one medium sized cold boiled potato1 stir one or two hard boiled eggs through a strainer and mix with the potato4 ,add the yolk of one or more eggs1 stir well1 then slowly add some olive oil1 mix with lemon juice or vinegar1 and flavor4 ,,mayonnaise ,,dressing4 ,no4 #f4 ,cream one-fourth of a pound of butter1 add the yolk of one raw egg1 and the finely grated yolks of two hard boiled eggs4 ,mix well1 and add finely chopped parsley1 onion1 a little mace and some lemon juice4 ,serve with cold meat or fish1 or spread on bread4 ,,mayonnaise ,,dressing4 ,no4 #g4 ,prepare butter and eggs as directed in number six1 adding finely chopped boiled ham1 sardellen1 anchovies or well soaked salt herring4 ,eat with cold meat1 or spread on bread4 ,,mayonnaise ,,dressing4 ,no4 #h4 7,,boiled47 ,mix two tablespoonsful of flour with five yolks of eggs1 then add a half cup of butter or a cup of cream1 a little salt and pepper1 7sugar if desired71 three to four tablespoonsful of vinegar and one to two cups of soup stock4 ,pour into a double boiler and stir over a hot fire until thick1 then remove and stir until cool4 ,finely chopped parsley1 capers1 pickles1 or olives may be added4 ,if lemon is desired1 use half the amount of vinegar while boiling1 and add the lemon juice after it has been removed from the fire4 ,,mayonnaise ,,dressing4 ,no4 #i4 7,,boiled47 ,boil a small veal bone in three or four pints of water1 adding salt1 several onions1 whole pepper and some spiced herbs4 ,when1 nearly done1 add three to six tablespoonsful of good vinegar1 strain and add the yolks of several eggs4 ,stir until cool1 and place on ice4 ,serve with cold fish or meat4 ,if the sweet-sour taste is liked1 a little sugar may be added to the broth while boiling4 ,ripe olives are also a good addition4 ,,syrup ,,dressing4 ,no4 #a4 ,add the juice of one lemon1 orange1 or grapefruit1 to one-half cup of maple or table syrup4 ,mix well and serve with pancakes4 ,this is more nourishing and wholesome than pure sweets4 ,do not prepare more than enough for one meal at a time4 ,,syrup ,,dressing4 ,no4 #b4 ,let a half cup of syrup and a small tablespoonful of vinegar come to a boil4 ,add one finely chopped onion4 ,remove from the fire and cool1 adding the desired amount of oil1 and mixing well4 ,this is good for lettuce and watercress4 ,serve with pancakes1 meats1 fish1 or baked rolled oats1 or with rye or wheat4 ,if lemons or oranges are used in place of vinegar1 do not allow the latter to boil4 ,prepare fresh for each meal4 ,do not use vinegar or onions with fancy fruits4 ,,chapter ,,viii4 ,,salads4 ,salads consisting of mixed nuts or mixed boiled vegetables are not wholesome for delicate people4 ,,lettuce ,,salad4 ,lettuce should be kept in a cool1 dry place and not left in water longer than #ae minutes4 ,it may be served alone as a salad mixed with ,french dressing or served in combination with fruits1 starchy foods or other vegetables1 and eaten in addition to meats and fish or cheese4 ,watercress salad can be prepared and served in the same way as lettuce salad4 ,,meat ,,salad4 ,use any kind of cold left-over meat1 cut into small pieces or chopped fine1 mixed with dressing and garnished with green leaves4 ,,fish ,,salad4 ,cut some left-over fish in small pieces1 mix with dressing and garnish with leaves4 ,,cucumber ,,salad4 ,peel and slice the cucumbers thin and pour ,french or mayonnaise dressing over them4 ,they may be combined with lettuce1 tomatoes1 chopped parsley or onions4 ,,tomato ,,salad4 ,prepare and mix like cucumber salad4 ,serve with ,french or mayonnaise dressing4 ,,boiled ,,vegetable ,,salad4 ,use left-over asparagus1 string beans1 cow beans1 lima beans1 green peas or cauliflower4 ,pour over them ,french dressing half an hour before serving1 adding lettuce and mayonnaise dressing when ready to serve4 ,,spinach ,,salad4 ,take some fresh leaves of raw spinach or use cold boiled spinach1 and mix with ,french dressing4 ,,cheese ,,salad4 ,chop up some tart apples1 arrange lettuce in a salad bowl1 pour in the apples1 and sprinkle over it grated ,swiss cheese4 ,,nut ,,salad4 ,chop or grind in a nut grinder some almonds or walnuts4 ,arrange lettuce and chopped apples in a salad bowl1 sprinkle the nuts over it1 and serve with celery and raisins4 ,the ,french dressing may be omitted4 ,,egg ,,salad4 ,arrange lettuce in a salad bowl4 ,cut up hard boiled eggs1 pour over them ,french or mayonnaise dressing4 ,caper or olives may be added4 ,,anchovy ,,butter4 ,soak the fish for #bj minutes or longer1 wash1 clean1 and chop fine4 ,add several finely chopped yolks of hard boiled eggs1 and parsley1 if desired4 ,cream some sweet butter and mix with the chopped fish and eggs4 ,spread on stale slices of bread4 ,serve with lettuce or celery1 and hard boiled eggs4 ,apples and tomatoes combine well with all kinds of fish4 ,the anchovy butter may be mixed with mayonnaise dressing and served in egg shells cut in halves4 ,,empire ,,salad4 ,ingredients3 ,one large well soaked salt herring1 two raw apples1 two cold boiled potatoes1 one cup of cold boiled chopped veal or beef1 six hard boiled eggs1 three boiled beets1 three stalks of celery or one boiled celery root1 onions1 parsley1 and two tablespoonsful of mustard4 ,chop fine each of the ingredients separately4 ,set apart three tablespoonsful of chopped whites of eggs1 yolks of eggs1 beets and parsley4 ,mix all the other ingredients well and add about one cup of mayonnaise dressing4 ,put the salad on a platter or into a large glass dish2 garnish with lettuce and olives and make designs of green1 red1 white1 and yellow with left-over ingredients4 ,let the salad stand in a cold place for several hours before serving4 ,if it stands too long1 the taste of the herring becomes too strong4 ,,dried ,,fish ,,salad4 ,soak in warm water for #ae minutes some dried smoked herring or salmon4 ,cut in small pieces1 mix with mayonnaise or ,french dressing1 and garnish with lettuce4 ,the fish may be left whole and served with apple salad4 ,,cabbage ,,salad4 ,use the innermost part of a head of cabbage4 ,cut and chop very fine1 add lemon and olive oil1 and mix with mayonnaise dressing4 ,a cold grated potato may be added for those who have difficulty in digesting cabbage4 ,,tomato ,,and ,,watercress ,,salad4 ,carefully wash some watercress1 dry1 and mix with equal parts of sliced tomatoes4 ,use ,french or mayonnaise dressing4 ,,dandelion ,,salad4 ,carefully wash and mix with finely cut green onions and ,french dressing4 ,,yellow ,,dock ,,salad ,,or ,,sour ,,grass4 ,wash and serve plain or mix with lemon and olive oil4 ,,herring ,,salad4 ,no4 #a4 ,remove the skin and bones from a smoked herring4 ,cut the fish into small pieces1 and mix with thinly sliced apples or tomatoes1 and salad dressing4 ,garnish with lettuce4 ,serve with soda crackers or with wheat or rye bread4 ,,celery ,,salad4 ,cut the tender white stalks into small pieces4 ,add chopped apples and nuts or salad dressing4 ,,anchovy ,,salad4 ,soak the fish for half an hour1 remove the bones1 fins1 and head4 ,chop up green onions and parsley4 ,cut tomatoes or apples into small pieces and mix with equal parts of fish1 add the onions and mix with ,french or mayonnaise dressing4 ,lettuce and hard boiled eggs cut in halves may be mixed or served with it4 ,,herring ,,salad4 ,no4 #b4 ,prepare the same as anchovy salad4 ,use pickled herring4 ,,radish ,,salad4 ,no4 #a4 ,wash and slice some radishes1 mix with chopped onions1 finely cut chipped beef or any left-over meat or ham4 ,garnish with lettuce1 and serve with ,french or mayonnaise dressing4 ,,olive ,,salad4 ,stone and slice some ripe olives4 ,mix with equal parts of thinly sliced tomatoes and ,french or mayonnaise dressing4 ,serve on lettuce4 ,,rhubarb ,,salad4 ,wash the rhubarb1 cut the red part of it into one inch pieces and mix with mayonnaise dressing4 ,,apple ,,salad4 ,arrange some lettuce in a salad bowl1 add chopped or sliced apples1 onions and parsley1 and mix with ,french or mayonnaise dressing4 ,grapenuts or ryenuts may be sprinkled over it4 ,serve with fish1 meat or cheese4 ,,asparagus ,,salad4 ,cut off the tips of raw asparagus1 arrange some lettuce or watercress in a salad bowl1 and mix with ,french or mayonnaise dressing4 ,sliced tomatoes may be added4 ,boiled asparagus may be prepared in the same way4 ,,mushroom ,,salad4 ,arrange some lettuce or watercress in a dish1 select fresh mushrooms1 wash and mix with ,french dressing1 and pour over the green leaves4 ,,banana ,,salad4 ,arrange lettuce and sliced bananas in a salad bowl1 adding a ,french dressing of lemon and olive oil4 ,ryenuts or grapenuts may be sprinkled over it4 ,scrape off the inside of the skin of the bananas1 and mix with it4 ,,orange ,,salad4 ,peel some oranges1 slice them crossways1 remove the seeds1 put into a bowl and grate some of the orange rind over them4 ,serve plain or with lettuce1 and pour a ,french dressing of lemon and olive oil over it4 ,,pineapple ,,salad4 ,peel and slice crossways1 serve with lettuce and lemon or with sweet cream4 ,,pineapple ,,and ,,apple ,,salad4 ,mix equal parts of sliced apples and pineapples4 ,serve like the foregoing or with nuts4 ,,pineapple ,,and ,,orange ,,salad4 ,mix equal parts of sliced oranges and pineapples4 ,serve like the foregoing4 ,,apple ,,and ,,banana ,,salad4 ,prepare and serve like the foregoing1 with cream or nuts4 ,,orange ,,and ,,banana ,,salad4 ,scrape off the bitter pulp of the inside of the skin of the banana1 mix with sliced oranges and bananas1 and serve like the foregoing4 ,,fruit ,,salad ,,in ,,gelatine4 ,prepare some lemon or orange gelatine4 ,let cool and pour over the sliced fruit4 ,set on ice and serve plain or with cream4 ,,cranberry ,,and ,,celery ,,salad4 ,wash and cut some celery the size of cranberries4 ,mix with an equal amount of cranberries1 and serve plain or with lemon and olive oil4 ,,peach ,,salad4 ,wash and slice some peaches4 ,serve with cream or lettuce1 lemon1 and olive oil4 ,fried beachnut bacon and shredded1 puffed or raw rolled wheat are a good addition1 if lemon and oil is used4 ,,apricot ,,salad4 ,prepare and serve in the same manner as peach salad4 ,,cranberry ,,and ,,banana ,,salad4 ,cook some cranberries1 strain1 and thicken with a little cornstarch4 ,cool and pour over sliced bananas4 ,serve with raw celery4 ,,cranberry ,,and ,,pear ,,salad4 ,combine like the foregoing or use baked pears4 ,raw cranberries with raw pears and celery is also good4 ,,banana ,,and ,,grape ,,salad4 ,slice some bananas and mix with an equal quantity of green grapes4 ,garnish with lettuce1 and add lemon and olive oil1 if desired4 ,,radish ,,salad4 ,no4 #b4 ,mix some chopped or sliced radishes with ,french or mayonnaise dressing1 and add lettuce or celery4 ,serve for breakfast with whole wheat bread and butter1 or with raw wheat flakes4 ,,beet ,,salad4 ,mix some left-over sliced beets with ,french dressing4 ,serve with cold fat pork or bacon for breakfast or dinner4 ,celery and whole wheat or black toast with butter make a good combination in place of the meat4 ,,mixed ,,spinach ,,salad4 ,wash some fresh tender spinach leaves4 ,cut fine and mix with ,french dressing1 mint and onions4 ,tomatoes may be added4 ,serve with hard boiled eggs4 ,,carrot ,,salad4 ,grind1 chop or slice the carrots and mix with ,french dressing4 ,add chopped parsley1 lettuce or celery4 ,serve with rye or wheat flakes or with bacon4 ,,raw ,,corn4 ,remove the husks from fresh raw corn and place it in cold salted water for #ae minutes4 ,cut from the cob with a sharp knife1 and serve plain or with tomatoes1 lettuce and ,french dressing4 ,this affords a perfect meal for dinner during the summer4 ,,celery ,,root ,,salad4 ,scrub the roots with a brush and boil in the skins until tender4 ,peel1 cut into slices1 heap in a high bowl1 and pour a little diluted vinegar or lemon juice over them4 ,let stand for #ae minutes1 pour off the acid and mix with ,french or mayonnaise dressing4 ,this is good for diabetic patients4 ,,cereal ,,salad4 ,no4 #a4 ,mix a cupful of raw rolled wheat1 oats or rye with a cup of finely grated or chopped carrots4 ,add a few drops of lemon or orange juice1 and a little olive oil4 ,lettuce1 celery or parsley may be mixed or eaten with it4 ,,cereal ,,salad4 ,no4 #b4 ,wash and chop lettuce or celery1 and apples4 ,mix with ,french or mayonnaise dressing4 ,then add an equal amount of rolled raw cereals and serve4 ,parsley or watercress may be added4 ,a syrup dressing or onions combine well with it4 ,peaches and apricots may be used in place of apples and carrots4 ,onions should not be used with peaches or apricots4 ,,chapter ,,ix4 ,,gelatines ,,and ,,toasts4 ,,gelatine ,,preparations4 ,gelatine is a valuable food for the sick4 ,the nutritive value of gelatine is under-estimated4 ,while it alone cannot sustain life1 it is superior to beef tea1 and if eaten with other articles which supply the elements which it lacks1 it can partially take the place of meat and other nitrogenous foods for sick people and for people of sedentary habits4 ,for people who do hard labor gelatine is of little value4 ,,fruit ,,gelatine4 ,to prepare fruit gelatine the acid and super-acid fruits are best1 and no more sugar should be used than is necessary4 ,gelatine preparations must be kept on ice1 or in a very cold place1 and not be prepared in large quantities1 as they easily putrefy4 ,for the sick and for children1 it should not stand longer than twenty-four hours1 and it should not be kept in metallic dishes4 ,the best time to serve gelatine is for the evening meal4 ,it may be served with sterilized cream1 and zwieback or wafers4 ,prepare some gelatine according to directions on package4 ,add to it juice from preserved apples1 cherries1 raspberries1 strawberries or currants4 ,,gelatine ,,pudding ,,made ,,with ,,sour ,,milk4 ,prepare some white gelatine with two cups of water4 ,take twice the amount of gelatine directed and add one-half cup of sugar4 ,remove from the fire1 cool slightly1 then add two cups of sour milk which has been beaten1 and mix all well4 ,flavor and set in a cool place4 ,serve with sweet cream and zwieback4 ,,whipped ,,sour ,,milk4 ,beat one quart of thick1 sour milk with an egg beater for #aj minutes4 ,serve with zwieback in soup plates4 ,three-fifths tablespoonful of powdered sugar and a little cinnamon may be added1 if it is agreeable4 ,whipped sour cream may be prepared the same as sour milk4 ,,whipped ,,sweet ,,cream4 ,whip one quart of sweet1 thick cream with two-fifths of a tablespoonful of powdered sugar1 add a little vanilla1 if desired4 ,serve with fruit gelatines or ground white figs1 stewed prunes1 baked apples or raw fruits1 such as peaches1 strawberries1 raspberries or bananas4 ,,banana ,,gelatine4 ,prepare some gelatine with orange1 cranberry or lemon juice4 ,when nearly cold1 cut up some bananas and mix with the gelatine4 ,flavor and set on ice1 serve with whipped or sterilized cream4 ,,pineapple ,,gelatine4 ,prepare some gelatine with lemon or orange juice4 ,when nearly cold1 add some fresh or canned pineapple4 ,serve with whipped or sterilized cream1 and zwieback4 ,,beer ,,gelatine4 ,prepare with rye beer in the same way as the fruit juice4 ,take one pint of beer to one pint of water4 ,use the imported root beer4 ,,blanc ,,mange ,prepare some gelatine with milk1 sugar and a little salt4 ,remove from the fire1 set on ice1 and mix with boiled custard when cool4 ,flavor with vanilla or bitter almond4 ,,calves' ,,foot ,,jelly4 ,wash a calf's foot several times in hot and cold water4 ,bring to a boil and pour off the first water4 ,bring to a boil again1 add some salt1 and cook from two to three hours4 ,strain through a cheese-cloth4 ,the next day remove the fat1 bring to a boil again1 add one to two cups of wine1 the juice and rind of several lemons or oranges1 and sufficient sugar to counteract the sour taste4 ,pour into a dish which has been oiled1 and set on ice4 ,it may be served with whipped cream or the beaten whites of eggs1 and shredded wheat or zwieback4 ,,snow ,,pudding4 ,soak some gelatine according to directions4 ,add a pint of boiling water1 some tart fruit juice and the necessary amount of sugar4 ,let it come to a boil1 stir and strain1 and let stand in a cold place for several hours4 ,when it begins to set1 beat up the whites of two eggs with a little salt or lemon juice1 and sugar1 and mix with the gelatine4 ,pour into molds and set on ice4 ,serve with whipped cream or custard sauce4 ,,rice ,,gelatine4 ,boil one cup of rice in about three pints of water with a little salt1 for #dj minutes4 ,soak gelatine1 half the amount directed on the package1 and when soft1 add the strained rice water to it1 bring to a boil1 sweeten to taste1 and put into molds or cups4 ,serve with whipped or sterilized cream and zwieback4 ,merk's sugar of milk should be used if prepared for the sick4 ,,tomato ,,gelatine4 ,strain a can of tomatoes1 mix with soaked gelatine and bring to the boiling point1 adding lemon or salt1 if desired4 ,put into molds and set in a cool place4 ,serve with cold meat or fish1 olives and greens4 ,,barley ,,gelatine4 ,prepare like rice gelatine4 ,half rice and half barley may be used4 ,dried raisins or currants may be added1 if desired4 ,,wheat ,,gelatine4 ,cook three tablespoonsful of ,cream of ,wheat with two or three pints of water and some salt4 ,boil #bj to #cj minutes4 ,strain and prepare like rice gelatine4 ,flavor according to desire4 ,if the rind of a lemon is used1 boil with the gelatine4 ,this gives it an excellent flavor4 ,,buckwheat ,,gelatine4 ,wash the buckwheat groats several times with cold water1 then soak or put into boiling water at once4 ,boil from #cj to #dj minutes4 ,flavor to taste4 ,finish like the foregoing4 ,it is very good during the winter4 ,,oat ,,gelatine4 ,wash and soak one cupful of steel cut oats in two quarts of water4 ,add some bran1 if desired4 ,boil #cj to #dj minutes with a little salt1 and drain and strain4 ,do not press the starch through4 ,prepare like rice gelatine4 ,,bran ,,gelatine4 ,soak one cupful of bran in three pints of soft water for several hours1 or over night2 one-half cupful of rylax or black crusts may be added4 ,bring to a boil slowly and let simmer for #ae or #bj minutes4 ,soak some gelatine1 a little less than the directions call for4 ,add the strained bran juice and a few dried currants which have been soaked in boiling water4 ,if sugar is desired1 add a small tablespoonful4 ,let it come almost to the boiling point1 add salt1 and put into molds4 ,serve plain or with sterilized cold cream4 ,,rye ,,gelatine4 ,prepare like bran gelatine1 using less bran4 ,toast thoroughly brown three or four slices of stale pompernickel and soak with the bran4 ,if boiling water is used for soaking1 less time will be required for it4 ,a stick of cinnamon gives the rye a good flavor4 ,rylax may be used in place of pompernickel4 ,,pea ,,gelatine4 ,wash and soak over night one cupful of whole dried green peas in three pints of soft water4 ,the next day let them slowly come to a boil and add cut-up onions1 carrots1 celery or parsley1 and salt if desired4 ,simmer slowly in earthen ware for one hour at least4 ,strain and prepare with gelatine as directed in the foregoing4 ,do not press the peas hard through a strainer2 allow only a little pulp in the broth4 ,serve with zwieback spread with almond butter or with a little finely ground walnut meat4 ,,coffee ,,gelatine4 ,pour two pints of boiling water on four or five tablespoonsful of coarsely ground coffee4 ,steep 7not boil7 for five minutes1 then strain4 ,soak some gelatine according to directions on package4 ,when soft1 mix with the hot coffee1 add sugar to suit the taste1 and let it come almost to the boiling point4 ,mix well and pour into molds or cups1 which have been rinsed in cold water4 ,serve with whipped or sterilized cream1 and zwieback or ,nabisco4 ,,cereal ,,coffee ,,gelatine4 ,prepare some strong cereal coffee according to directions on package4 ,prepare like the above4 ,a small amount of coffee may be mixed with the cereal coffee1 just before removing from the fire4 ,,chocolate ,,gelatine4 ,grate eight tablespoonsful of chocolate1 put into a pint of cold sweet milk1 bring to a boil1 and add a few tablespoonsful of sugar4 ,soak some gelatine1 and when soft1 add one pint of hot milk and heat to the boiling point4 ,then mix with the hot milk containing the chocolate1 pour into molds or cups1 and set in a cool place4 ,serve with cream1 zwieback or ,nabisco4 ,for invalids1 it is better to prepare the gelatine and chocolate in water instead of milk1 and serve with whipped or sterilized cream4 ,,wine ,,gelatine4 ,use part wine1 sherry or claret4 ,prepare like fruit gelatine4 ,serve with cream or custard sauce1 and wafers4 ,,bread ,,gelatine4 ,toast two slices of white and two slices of black bread4 ,pour three pints of boiling water on them4 ,simmer for half an hour4 ,soak some gelatine1 and when dissolved1 strain the bread-water and add to the gelatine4 ,bring to a boil1 add sugar1 and flavor with a little wine or lemon juice4 ,pour it into molds and cool4 ,,bean ,,gelatine4 ,prepare like pea gelatine with or without flavoring4 ,lima beans or horse beans are best in summer2 small white beans in the fall2 red1 brown1 or black beans are best in cold weather1 as they are richer in iron and minerals4 ,they can all be served plain with toast or zwieback and butter1 cream or nut preparations4 ,black toast or crusts combine better with lima and white beans than white toast or bread4 ,,lentil ,,gelatine4 ,prepare like the foregoing4 ,flavor richly with onions4 ,serve with white toast4 ,,toasts4 ,,water ,,toast4 ,use zwieback1 or toast some stale white bread over the open fire4 ,lay on a plate and pour over it quickly boiling water1 slightly salted1 and drain off at once4 ,serve plain1 or spread with sweet butter1 or the yolk of an egg4 ,,tomato ,,toast4 ,prepare like the foregoing1 spreading with tomato puree in place of butter4 ,drink with it rich fresh milk4 ,this is excellent for people who have difficulty in digesting milk4 ,strained hot tomato juice may be used in place of water4 ,,barley ,,toast4 ,prepare like tomato toast4 ,use thick1 barley jelly prepared from pearl barley1 or soften the toast with barley water4 ,,rice ,,toast4 ,use thick rice jelly prepared from ,carolina rice4 ,flavor with cinnamon1 if desired4 ,,rye ,,or ,,bran ,,toast4 ,make a strong tea from toasted black bread and bran1 and prepare like the foregoing4 ,,prune ,,toast4 ,soften some black or white toast with boiling water1 and add a little salt4 ,spread with thick prune juice4 ,sterilized cream may be added4 ,,apricot ,,toast4 ,prepare the same as prune toast4 ,add cream or a piece of butter and the yolk of an egg4 ,,apple ,,toast4 ,use thick apple sauce4 ,prepare the same as apricot toast4 ,the four last recipes are excellent for constipation4 ,,milk ,,toast4 ,scald some fresh milk4 ,add a stick of cinnamon1 if desired4 ,pour over white or black toast4 ,,cream ,,toast4 ,no4 #a4 ,prepare like water toast4 ,bring some fresh cream to a boil with a stick of cinnamon4 ,add when the toast is soft4 ,use black or white toast4 ,,cream ,,toast4 ,no4 #b4 ,prepare a white sauce from butter1 salt1 flour and hot water1 as directed in 8,sauces40 ,add one-fourth of a cup of hot cream and pour over black toast1 which has been softened with one-half cup of hot water4 ,,cream ,,toast4 ,no4 #c4 ,use sweet whey in place of hot water1 and prepare as ,no4 #b4 ,the cream may be omitted4 ,,celery ,,toast4 ,cut some celery and cook until tender4 ,soften the toast with the celery water4 ,prepare a plain butter sauce and add cream1 if desired4 ,mix with the celery and pour over the toast4 ,,clam ,,toast4 ,no4 #a4 ,soften the toast with hot clam broth and strain1 if desired4 ,mix the remainder with hot cream and pour over the toast4 ,,clam ,,toast4 ,no4 #b4 ,soften the toast with clam broth4 ,prepare a white sauce from the remainder1 add hot cream and pour over the toast4 ,,oyster ,,toast4 ,prepare like the clam toast1 with or without cream4 ,,spinach ,,toast4 ,cut off the stems and select only fresh tender leaves4 ,cook and chop as fine as possible1 flavoring with butter and lemon juice4 ,soften some black or white toast with broth or spinach water1 and add the spinach4 ,serve with hard boiled eggs for dinner4 ,if it is desired for supper1 and if the patient's stomach is delicate1 use only the hard yolks4 ,fried beachnut bacon may be added4 ,if the flavor of onion is desired1 remove the onion before serving4 ,this is good for constipation4 ,,egg ,,toast4 ,no4 #a4 ,beat one egg with three tablespoonsful of water or soup stock1 and a little salt4 ,let the toast soften in it and fry to a golden brown in one-half butter and half vegetable fat or oil4 ,,egg ,,toast4 ,no4 #b4 ,use cream or unsweetened condensed milk4 ,beat up with eggs1 salt and cinnamon1 and prepare like the foregoing4 ,this is good for diabetic patients4 ,,chapter ,x4 ,,fruits1 ,,puddings ,,and ,,gruels4 ,,sterilized ,,dried ,,fruits4 ,place some dried cherries1 apricots1 currants or prunes in a ,mason jar4 ,fill to the top1 cover with water1 and let stand over night4 ,the next day set the jar into a water bath1 heat to the boiling point1 then cool4 ,enough can be prepared to last for several days4 ,the juice may be used again for soaking1 or it can be used for fruit gruels4 ,,soaked ,,fruit4 ,no4 #a4 ,wash some dried fruit1 put into a bowl1 pour over some hot or cold water1 place over it a little saucer with a weight upon it2 in this way it requires less water2 let stand over night4 ,it is ready for use the next morning1 and may be mixed with boiled cereals in place of sugar4 ,,soaked ,,fruit4 ,no4 #b4 ,place some dried fruit in a bowl1 pour over it some hot cereal coffee4 ,use in the same way as number one4 ,this is excellent for people suffering with fermentation of the stomach4 ,the cereal coffee acts as a preservative4 ,,fig ,,butter4 ,no4 #a4 ,wash some dried figs1 dry them2 then cut into small pieces1 and grind on a nut grinder4 ,mix with one-fourth 7in quantity7 of ryenuts4 ,serve with whipped or sterilized cream4 ,,fig ,,butter4 ,no4 #b4 ,prepare as the foregoing4 ,mix with about one-third or one-fourth of ground nuts1 also with ryenuts1 if desired4 ,serve with lettuce4 ,,raisin ,,or ,,currant ,,butter4 ,prepare like figs4 ,mix with ground nuts4 ,serve with lettuce or with chopped apples4 ,,ground ,,dates4 ,remove the stones and prepare as above4 ,mix with ryenuts or orange juice4 ,serve with lettuce and sliced bananas or nuts4 ,,ground ,,dried ,,prunes4 ,prepare like figs4 ,mix with ryenuts4 ,serve with cream or with nuts and lettuce4 ,,baked ,,apples4 ,wash and remove the core2 then place in a baking tin1 stem end down2 pour over some water and a little sugar1 if desired1 bake in a moderate oven until tender4 ,let cool and serve plain with butter and bread or with whipped or sterilized cream4 ,,baked ,,peaches4 ,prepare the same as baked apples1 and serve with cream4 ,,ambrosia4 ,mash baked apples very fine and rub through a colander4 ,mix with soaked or stewed raisins1 if desired4 ,serve in place of apple sauce with beaten whites of egg or whipped cream and zwieback4 ,,baked ,,apples ,,in ,,gelatine4 ,prepare in the usual way1 pour some fruit or rye gelatine over them4 ,,apple ,,sauce4 ,no4 #a4 ,wash some tart apples1 cut into four pieces and remove the seeds2 steep with a little water and sugar until tender4 ,then mash fine with a potato masher and run through a colander4 ,add a piece of butter while warm4 ,apple sauce prepared in this way is more wholesome than prepared from apples that have been peeled4 ,,apple ,,sauce4 ,no4 #b4 ,soak some dried apples over night1 steep for #cj or #dj minutes with a piece of cinnamon and a little sugar1 and mash fine with a potato masher4 ,add a piece of butter4 ,let cool and serve with fish1 eggs1 boiled beef or cheese4 ,,apple ,,snow4 ,prepare some apple sauce from dried or fresh apples1 run through a colander2 when cool1 mix with the snow of whites of eggs4 ,serve with zwieback4 ,,apricot ,,snow4 ,prepare same as apple snow4 ,,apricot ,,sauce4 ,wash some dried apricots thoroughly1 cut into small pieces1 soak over night1 then simmer slowly until soft4 ,run through a colander and add a piece of fresh butter while warm4 ,serve with ,french toast1 corn bread1 corn cakes1 steamed puddings or omelet2 also good with fish and meats1 especially fat meats4 ,,gooseberry ,,compote4 ,remove the stems1 wash the berries and pour some boiling water on them4 ,let stand #e minutes2 then pour off the water and add fresh boiling water1 a stick of cinnamon and the necessary amount of sugar4 ,thicken with cornstarch4 ,serve with unleavened pancakes4 ,,gooseberry ,,pudding4 ,prepare the gooseberries in the same manner as for compot1 but use more water4 ,when done1 strain and thicken with cornstarch4 ,let boil #aj to #ae minutes4 ,serve hot or cold with cream4 ,,stewed ,,blackberries4 ,wash a pint of blackberries1 put on to cook with about two pints of boiling water and a stick of cinnamon4 ,let simmer slowly and add a few tablespoons of sugar4 ,when nearly done thicken with a little cornstarch4 ,cool and serve with milk rice1 custard or pancakes4 ,,stewed ,,huckleberries4 ,prepare the same as stewed blackberries4 ,strain1 if desired4 ,,baked ,,apples ,,in ,,oil4 ,wash some tart apples1 wipe and core them4 ,have some vegetable oil1 goose grease or lard boiling hot1 drop in the apples and cook until tender4 ,let cool and reheat when needed4 ,,beer ,,gruel4 ,soak a half cup of instantaneous tapioca with a half cup of water for #aj minutes4 ,bring a cup of water and a cup of beer with a stick of cinnamon to a boil1 stir in the tapioca1 let boil to minutes1 add sugar and salt4 ,then remove from the fire1 add three to five tablespoonsful of fresh hot cream and serve4 ,a piece of butter and the yolk of an egg can serve as substitute for the cream4 ,serve with zwieback4 ,,apple ,,tapioca4 ,prepare as the foregoing1 from apple cider or unfermented apple juice4 ,serve with cream or with butter and the yolk of an egg4 ,hot or cold4 ,serve with zwieback or wafers4 ,,tomato ,,tapioca4 ,use one cup of strained tomato juice to one of water4 ,prepare as the above4 ,serve with cream and zwieback4 ,,berry ,,tapioca4 ,cook one quart of raspberries or blackberries with two quarts of water1 a piece of cinnamon1 add three-fourths to one cup of sugar1 let boil slowly1 then1 strain and cool4 ,reheat and prepare with instantaneous tapioca4 ,pour on a soup plate1 pour sterilized cream over it4 ,in cold weather1 the cream as well as the tapioca should be served warm4 ,,rhubarb ,,pudding4 ,wash the stalks and cut off the green end4 ,cut the remainder in small pieces and steep in earthenware with a stick of cinnamon4 ,when1 tender1 strain and add the necessary amount of sugar4 ,dissolve some cornstarch1 arrowroot or agar-agar with cold water and stir into the fruit juice4 ,let boil #aj minutes and serve warm on soup-plates with sterilized cream or put into molds and cool4 ,if it is eaten warm1 it is preferable to let the fruit juice cool first1 then reheat and add the thickening4 ,,apple ,,pudding4 ,save all the peeling from several days2 add a few whole apples4 ,cook with water1 strain and prepare like rhubarb pudding4 ,,currant1 ,,raspberry ,,or ,,peach ,,pudding4 ,prepare the same as the foregoing4 ,if peaches or peach skins are used1 do not press much of the pulp through4 ,it is better to use more peeling than whole fruits4 ,in serving peach or apple salad1 the peelings can be saved from a day or two and preserved by stewing them in a little water until ready for use4 ,,lemon ,,filling ,,for ,,pie4 ,stir the yolks of three eggs with one-half cup of sugar1 add the grated rind and juice of two lemons or one lemon and one orange1 then add two tablespoons of cornstarch1 one of butter and one and one-half cup of hot water4 ,stir in a double boiler over the fire until it is thick4 ,then pour it into the baked crust4 ,beat the whites with a tablespoon of sugar and a little lemon juice4 ,put over the top and brown in the oven4 ,,strawberries ,,with ,,whipped ,,cream4 ,select fresh ripe berries and wash4 ,put the desired amount on flat medium-sized plates4 ,beat up some cream with the whites of several eggs and a little powdered sugar4 ,cover the berries with the cream and serve with wafers or triscuit4 ,,peaches ,,and ,,pears ,,with ,,whipped ,,cream4 ,peel and slice them4 ,prepare and serve the same as the foregoing4 ,these dishes are not good for delicate stomachs4 ,,plain ,,junket4 ,warm one pint of milk to blood heat1 flavor as desired2 stir in one junket tablet which has been dissolved in a little water and pour into a dish2 set on ice4 ,serve with cranberry or prune sauce and wafers4 ,,wine ,,gruel4 ,bring equal parts of white or red wine and water to a boil1 flavor with lemon rind or cinnamon1 add sugar1 thicken with instantaneous tapioca or with potato flour4 ,serve plain or add a piece of butter and the yolk of an egg4 ,,wine ,,gruel ,,of ,,port ,,or ,,sherry4 ,soak some plain sago or tapioca for about three hours1 then pour into boiling water1 add sugar1 lemon rind1 and a pinch of salt4 ,when almost done1 add port or sherry 7one to three ounces to one person74 ,serve plain1 or with butter and the yolk of an egg4 ,,wine ,,gruel ,,of ,,red ,,claret4 ,bring equal parts of wine and water to a boil1 thicken with potato flour or instantaneous tapioca1 add sugar and a little salt1 add a small amount of preserved raspberries or strawberries1 jam or jellies1 or sliced pineapple4 ,the whites of several eggs beaten to a snow with a little salt may be mixed with it before serving4 ,zwieback or wafers is a good addition4 ,,rice ,,gruel4 ,no4 #a4 ,mix two to three tablespoonsful of rice flour with a little cold water1 add to it a pint of boiling water1 two level tablespoonsful of sugar of milk1 salt to taste1 boil fifteen to twenty minutes4 ,put on a soup plate1 pour hot or cold sterilized cream over it4 ,,rice ,,gruel4 ,no4 #b4 ,prepare as number one4 ,after removing from the fire1 add a piece of butter1 and the yolk of an egg1 mix thoroughly1 then put on a soup plate4 ,serve with or without cream4 ,,chocolate ,,cornstarch4 ,bring a pint of water to a boil1 mix with two tablespoonsful of chocolate1 let boil two minutes1 then thicken with two tablespoons of cornstarch4 ,flavor with salt and vanilla4 ,pour on a soup plate4 ,serve with sterilized cream1 hot or cold4 ,,boiled ,,custard4 ,bring one pint of sweet cream or rich milk and one pint of water to a boil with a piece of vanilla4 ,then mix one tablespoonful of cornstarch with a little cold water and three yolks of eggs1 two tablespoonsful of sugar1 and a little salt4 ,add all to the boiling milk1 stir over the fire or in a double boiler until it thickens4 ,remove and beat until nearly cold4 ,put on ice4 ,it may be served with zwieback and fruit juice or with fresh berries4 ,for dyspeptics1 it is better if prepared with water and butter instead of milk and served with sterilized cream4 ,,blackberry ,,sago4 ,boil one quart of blackberries with about two quarts of water and some sugar very slowly1 then strain and cool1 bring to a boil again1 prepare with instantaneous tapioca or plain sago4 ,the latter must be well soaked4 ,serve warm with zwieback or wafers and sweet butter4 ,,apple ,,sago4 ,boil tart apples with the skin in plenty of water2 when tender strain and cool4 ,reheat1 flavor with cinnamon and sugar4 ,prepare with instantaneous tapioca or plain sago4 ,after removing from the fire add orange juice1 lemon1 butter and the yolk of an egg or serve with sterilized cream4 ,,onion ,,gruel4 ,no4 #a4 ,cut fine three or four onions1 stew them in a quart of water very slowly and keep them well covered4 ,when tender strain2 heat butter or olive oil and thicken with mixed flour2 add the onion broth slowly1 let boil a few minutes4 ,flavor with salt and lemon4 ,one-half soup stock and one-half onion broth may be used4 ,cream can be added if desired4 ,,onion ,,gruel4 ,no4 #b4 ,put one-half of a cup of barley to soak1 boil with four dried or green onions4 ,add salt1 and strain4 ,,bread ,,gruel4 ,no4 #a4 7,,with ,,barley47 ,soak and boil one-half cup of barley with salt in three pints of water1 very tender1 until there remains about a cup of liquid4 ,strain this4 ,then1 take some ,french bread or soda crackers1 pour sufficient boiling water and a tablespoonful of milk sugar or cane sugar on it1 let stand until it is perfectly soft1 or until the water is all soaked into the bread4 ,then add the cup of barley water1 let all boil for a few minutes or until bread and barley are well united4 ,it may be strained1 if desired4 ,,bread ,,gruel4 ,no4 #b4 7,,with ,,bran47 ,take a cup of select bran1 simmer slowly with two pints of water and a little salt1 while boiling1 add three tablespoonsful of milk sugar or a teaspoonful of can sugar4 ,strain1 finish like bread gruel number one4 ,add dried soaked sweet fruit1 if desired4 ,,bread ,,gruel4 ,no4 #c4 7,,with ,,oats ,,and ,,bran47 ,take one-third of steel cut oats and two-thirds of bran4 ,prepare like bread gruel number one4 ,add sweet fruits1 if desired4 ,,oatmeal ,,gruel4 7,,with ,,bran47 ,soak a half cup of steel cut oats or rolled oats and a cup of bran4 ,put on to boil with three pints of cold or boiling water and salt4 ,let boil slowly for three-fourths of an hour4 ,strain1 add butter and serve4 ,this is excellent for nursing mothers4 ,use more water if it is desired thin4 ,,cornmeal ,,gruel4 ,put one-half to three-fourths of a cup of corn meal to boil with three pints of boiling water and some salt4 ,let boil fast during the first ten minutes1 then set aside and boil slowly for twenty or thirty minutes4 ,remove from the fire1 add a small tablespoonful of butter1 the yolk of an egg and a few drops of lemon2 the rind of the lemon may be grated over it4 ,mix all well1 pour on a soup plate1 eat plain or with hot sterilized cream4 ,the butter1 egg and lemon1 may be left out1 and cream added only4 ,,codfish ,,gruel4 ,soak two tablespoonsful of shredded codfish for twenty minutes1 change the water several times4 ,add boiling water and flavor with onion4 ,heat butter or olive oil1 thicken with mixed flour1 add the onion water slowly1 at last the soaked codfish4 ,let all boil a few minutes4 ,chopped parsley and hot cream may be added1 if desired4 ,serve with toast4 ,,barley ,,gruel4 ,soak a half cup of pearl barley1 put on to boil with three pints of water1 add salt and three tablespoonsful of milk sugar4 ,let boil slowly for one hour1 then strain4 ,heat a tablespoonful of butter1 thicken with mixed flour1 add the barley gruel gradually1 let all boil a few minutes1 then serve4 ,,wheat ,,gruel4 ,put two to three tablespoons of cream of wheat or farina into a saucepan4 ,add a pint of boiling water1 a pinch of salt1 and a tablespoon of milk sugar4 ,let boil half an hour4 ,remove from the fire and mix with a teaspoon of butter or two to three ounces of hot cream4 ,dried soaked raisins or currants may be added4 ,,gluten ,,gruel4 ,prepare as directed on package4 ,add cream or butter and the yolk of an egg4 ,,raw ,,cereal ,,gruel4 ,soak one-half to one-third cup of flaked raw cereal with a cup or more of warm salted water4 ,let stand for several hours or over night in a warm place4 ,serve plain or with sweet dried fruits and fresh cream4 ,,mixed ,,flour ,,gruel4 ,no4 #a4 ,mix two tablespoonsful of mixed flour with a little cold water1 add two to three cups of boiling water1 salt and a tablespoonful of milk sugar4 ,let boil ten to fifteen minutes1 remove from the fire4 ,add two to four ounces of hot cream4 ,flavor with vanilla1 cinnamon1 grated lemon rind or bitter almond4 ,,mixed ,,flour ,,gruel4 ,no4 #b4 ,put to boil the same amount of flour as in number one4 ,use a cup of rich milk and one and one-half of water instead of water alone4 ,flavor and serve4 ,,arrowroot ,,gruel4 ,prepare the same as mixed flour gruel4 ,add hot cream4 ,,nut ,,gruel4 ,no4 #a4 ,mix two tablespoonsful of mixed flour with a little cold water1 add two to three cups of boiling water1 salt1 and a teaspoonful of sugar1 if desired4 ,boil #aj to #ae minutes4 ,stir a tablespoonful of almond-butter or combination nut-butter with one or two tablespoonsful of water to a smooth paste1 add the gruel gradually1 mix all well and serve4 ,,nut ,,gruel4 ,no4 #b4 ,heat a tablespoonful of butter in a flat saucepan1 thicken with mixed flour1 add two cups of boiling water1 and salt1 let boil a few minutes4 ,stir smooth a teaspoonful of almond-butter with cold water1 add the gruel1 mix well1 flavor with lemon1 if desired4 ,,sago ,,gruel4 ,wash and soak a half cup of sago for several hours in a cup or more of cold water4 ,put into three cups of boiling water1 add salt1 a tablespoonful of milk sugar1 or a teaspoonful of cane sugar1 a stick of cinnamon1 vanilla or lemon rind4 ,boil the sago #bj to #cj minutes4 ,remove from the fire1 add three to six ounces of hot cream4 ,less sago may be used and a tablespoonful of rice flour dissolved with cold water added to it while boiling4 ,,cornstarch ,,gruel4 ,mix two tablespoonsful of cornstarch with a little cold water1 add three cups of boiling water1 salt1 a tablespoonful of milk sugar or a teaspoonful of cane sugar1 boil #aj to #ae minutes4 ,add two to three ounces of hot cream4 ,one-half of rice flour and one-half of cornstarch may be used in place of pure cornstarch4 ,flavor as desired4 ,,milk ,,gruel4 ,no4 #a4 ,mix a tablespoonful of rice flour and one of cornstarch with a little cold water4 ,add one quart of boiling milk4 ,boil #aj to #bj minutes4 ,add salt and flavor1 as desired4 ,,milk ,,gruel4 ,no4 #b4 ,bring one pint of milk and one pint of water to a boil4 ,dissolve two or three tablespoons of white flour with a little cold water and stir into the hot milk4 ,let boil #aj to #ae minutes4 ,a stick of cinnamon1 vanilla or lemon rind can be boiled with the milk4 ,if the flavor of almonds is desired1 grate one bitter-almond on it after it is removed from the fire4 ,the yolk of an egg may be added1 if desired4 ,,peptonized ,,gruel4 ,prepare a gruel from any farinaceous article4 ,pour into a bowl and allow it to stand until lukewarm4 ,add peptonized powder according to direction4 ,,chapter ,,xi4 ,,fluids4 ,,sterilized ,,milk4 ,put the desired amount of milk into clean sterilized bottles1 put in cotton stopper1 set on a grate and heat in a water bath to #agj ,f4 or #bab ,f4 ,keep the milk at this temperature for #dj minutes or longer1 then remove from the fire2 when the water has cooled take out the bottles and place them on ice4 ,recipes for the preparation of different forms of peptonized milk can be found in the directions given with digestive ferments1 when bought at the drug store4 ,,kumyss4 ,dissolve one-fourth of a cake of compressed yeast in a little warm water4 ,take a quart of fresh blood-warm milk1 add to it a tablespoonful of sugar and the yeast4 ,put the mixture into beer bottles with patent stoppers1 filling them to the neck4 ,place them for about twelve hours in a room suitable for raising bread1 at a temperature of about #gj1 then put the bottles on ice1 up side down1 until wanted4 ,,rice ,,water4 ,wash one-half a cup of ,carolina rice several times with water1 then soak or put on to boil at once with three pints of water4 ,boil slowly for about an hour1 strain1 and sweeten1 or flavor as desired4 ,serve plain or with one-fifth part of sterilized cream4 ,,barley ,,water4 ,prepare in the same manner as rice water4 ,,eagle ,,brand ,,condensed ,,milk4 ,it can be prepared in many different ways1 and mixed with barley-water1 and cream1 or used for sweetening in the preparation of gruels4 ,,toast ,,water4 ,toast a slice of stale wheat or black bread until thoroughly brown4 ,break into small pieces and pour on it two or three cups of boiling water4 ,cover tightly1 and set aside for twenty minutes or longer4 ,strain1 and flavor to suit the taste4 ,serve hot or cold4 ,,toast ,,and ,,apple ,,water4 ,prepare like toast water1 and add the peelings of one or two apples before pouring on the boiling water4 ,,lemonade4 ,boil a quart of water for several minutes with three to five tablespoonsful of sugar1 and the rind of one lemon4 ,remove from the fire1 add the juice of two or three lemons or oranges1 strain and cool4 ,fresh clean cold water may be added to suit the taste4 ,this is excellent in fevers1 where much fluid food is required4 ,it may be served hot or cold4 ,,bran ,,tea4 ,soak over night a cupful of ,ralston's select bran in one quart of soft warm or cold water4 ,the next day strain it and serve raw1 or put it on to boil1 simmer for one-half hour1 then strain4 ,serve hot or cold4 ,the bran may be mixed with oats or ryenuts when put to soak1 and may be used raw or boiled4 ,hot bran tea with cream is excellent as a substitute for tea4 ,it can be prepared without soaking4 ,,beef ,,juice4 ,no4 #a4 ,broil one pound of thick round steak1 cut into small pieces and press the juice out with a lemon squeezer or meat press4 ,it may be served with or without lemon juice and be diluted with warm water1 if desired4 ,when heating1 do not coagulate the albumen by boiling1 but place the cup or bottle containing the juice in a kettle of warm water4 ,,beef ,,juice4 ,no4 #b4 ,grind or chop some round steak1 put into a quart jar and fill with warm water4 ,place the jar in warm water and let stand three or four hours4 ,the temperature must not rise above #aee ,f4 ,strain through a cheese-cloth1 and flavor with a little lemon or salt4 ,,beef ,,broth4 ,wash a beef bone thoroughly with hot and cold water4 ,put on to boil and cook very slowly for three or four hours4 ,it may be flavored with onion1 potato or soup greens4 ,strain through a fine strainer or cheese-cloth4 ,serve hot or cold4 ,if a few teaspoonsful of hot sterilized cream or the yolk of an egg is added before serving it will improve the taste and make it more nutritious4 ,,julienne ,,broth4 ,soak the desired amount of dried vegetable4 ,prepare as directed on package4 ,add some soup stock or beef extract before serving4 ,,veal ,,broth ,,or ,,jelly4 ,take a bone of veal without meat1 wash it thoroughly first with cold and then with warm water4 ,bring to a boil with cold water and pour off the first water4 ,bring to a boil again with hot or cold water1 skim carefully1 add salt1 and let it simmer gently for several hours4 ,strain through a fine sieve or cheese-cloth4 ,when cool set on ice4 ,if thickening is desired1 cook one-half a cup of ,cook's flaked rice in an equal amount of water1 and add a little salt4 ,mix with one-half a cup of veal jelly1 and serve4 ,a few tablespoons of cream may be added to it1 or the broth may be served clear with zwieback4 ,,broth ,,with ,,egg4 ,stir the yolk of an egg with two tablespoonsful of cold water until well mixed4 ,then gradually add eight to fifteen ounces of broth4 ,stir constantly to prevent the egg from curdling4 ,if the whole egg is desired1 beat it with an egg-beater and prepare in same way4 ,less than eight ounces of broth to one egg will make it too rich4 ,a few drops of lemon may be added4 ,,tomato ,,and ,,veal ,,jelly4 ,mix an equal amount of strained veal broth and strained tomato juice4 ,let cool and serve4 ,if freshly strained canned tomatoes are used1 do not cook the tomatoes4 ,if it stands longer than twelve hours1 bring to the boiling point in order to prevent fermentation4 ,,veal ,,jelly4 ,veal jelly may be flavored in many different ways4 ,it is better to cook the stock with salt only4 ,in this way the flavor can be changed each time by adding vegetable broth obtained by boiling vegetables in a small amount of water and straining4 ,onions are a very good flavoring4 ,a great variety of vegetables should not be used at one time4 ,,malted ,,milk4 ,no4 #a4 ,put two teaspoonsful of malted milk into a cup1 pour on some boiling water and add a pinch of salt and one-fourth of a cup of cream4 ,,malted ,,milk4 ,no4 #b4 ,prepare as the foregoing1 omitting the cream4 ,serve plain1 or add a few drops of lemon juice4 ,,unfermented ,,beer4 ,soak a cup of bran and a slice of thoroughly toasted black bread for several hours in a quart of water4 ,add a stick of cinnamon1 bring to a boil and let simmer slowly for #bj minutes or longer4 ,strain and serve hot or cold4 ,,camomile ,,tea4 ,put a tablespoonful of tea into a teapot and pour on it one-half a pint of boiling water4 ,allow it to stand on a hot platter or over steam for #e minutes4 ,then strain and serve4 ,,fennel ,,tea4 ,prepare the same as camomile tea4 ,,buckthorn ,,tea4 ,put two tablespoonsful of buckthorn bark into a teapot1 pour on it a cup of boiling water1 and allow to steep from #aj to #ae minutes4 ,strain and serve warm 7not hot74 ,,whey4 ,no4 #a4 ,soak one of ,hansen's rennet tablets in a little cold water4 ,heat one quart of skim milk or fresh milk until it is lukewarm4 ,crush the tablet and mix with the milk1 and stand on a warm place for #e minutes or until it is thick4 ,then heat over the fire until the whey separates4 ,strain and throw away the curd4 ,,whey4 ,no4 #b4 ,heat some fresh milk until it is blood-warm4 ,add ,fairchild's essence of pepsin1 according to directions4 ,,irish ,,moss4 ,wash and let it soak for several hours1 or over night4 ,boil for #aj minutes1 strain through cheese-cloth1 and add one-half or two-thirds of a cup of hot milk4 ,flavor as desired4 ,,raw ,,green ,,pea ,,juice4 ,wash some fresh green peas in the pods and grind through a meat grinder1 allowing the liquid to drain into a bowl4 ,,lemon ,,whey4 ,heat a pint of fresh milk to about #bjj ,f41 remove from the fire and squeeze into it the juice of one-half a lemon4 ,let stand for a few minutes1 beat with a fork1 and strain through a cheese-cloth4 ,serve hot or cold4 ,,albumen ,,water4 ,add to the white of one fresh egg eight ounces of water and a little lemon juice or brandy1 and shake thoroughly4 ,keep on ice4 ,,flaxseed ,,tea4 ,add a quart of water to two tablespoonsful of whole flax seed4 ,boil one or two hours with one or two tablespoonsful of sugar4 ,strain and add lemon juice or cream1 to suit the taste4 ,,apple ,,barley ,,water4 ,soak a cup of barley over night4 ,put to boil with two quarts of water1 add a little salt and the skins of two or three apples1 and a little sugar4 ,boil slowly for an hour or until it becomes red in color4 ,strain1 and add lemon juice1 if desired4 ,serve hot or cold4 ,,water ,,eggnog4 ,no4 #a4 ,beat the whole of an egg with one-half a cup or less of water4 ,flavor with lemon juice4 ,,water ,,eggnog4 ,no4 #b4 ,beat the yolk of an egg with one-half or a whole cup of water4 ,flavor with lemon juice4 ,,lemonade ,,with ,,egg4 ,take some lemonade prepared from oranges and lemons and add to it the yolk or the whole of an egg4 ,the acid taste must dominate the sweet taste4 ,,milk ,,eggnog4 ,beat up the whole or the yolk of an egg with a little water and some brandy1 sherry1 cognac or whiskey1 and one or two teaspoonsful of sugar4 ,to this add eight to ten ounces of rich raw or sterilized milk1 or one-half cream and one-half water4 ,flavor with nutmeg or bitter almond4 ,,fruit ,,lemonade4 ,boil some water with a little sugar and the rind of a lemon1 orange or apple4 ,add to it some preserved strawberry1 cherry1 pineapple1 currant or raspberry juice1 and seltzer water1 or add a mixture of several different fruit juices4 ,this is excellent for fever patients1 but not for people suffering with lung or heart diseases4 ,,almond ,,milk4 ,blanch one cup of almond meats1 chop or grind them coarsely1 and pour over them a quart of hot water4 ,let stand several hours or over night1 press through a cheese-cloth1 and keep on ice4 ,a few bitter almonds may be added4 ,,beer ,,lemonade4 ,wash a half cup of dried currants or raisins1 put on to boil with a pint of water1 a tablespoonful of rye nuts or black toast1 a piece of cinnamon1 some lemon rind and one or two tablespoonsful of sugar4 ,simmer slowly for fifteen minutes1 add a pint of ,munchener's ,spatenbra1 let it boil for one minute1 and strain4 ,keep in a cool place4 ,serve hot or cold4 ,,strawberry ,,milk4 ,wash two cups of fresh strawberries4 ,put into a milk-pitcher and add two quarts of fresh raw or cold boiled milk1 a little vanilla and a small piece of ice4 ,strain1 serve with zwieback or shredded wheat4 ,sugar may be added1 if desired4 ,this is more wholesome than ice cream4 ,,egg ,,wine4 ,mix thoroughly the yolk of three eggs with three teaspoonsful of sugar4 ,add a pint of white or red wine or one-half of wine and one-half of water4 ,serve with zwieback or wafers4 ,,tea4 ,rinse the teapot with boiling water4 ,take a teaspoonful of black ,japan tea1 add a pint of boiling water1 and let stand over steam for one or two minutes4 ,strain1 and serve hot or cold with lemon juice or cream4 ,,coffee4 ,grind very coarsely two tablespoonsful of fresh coffee beans4 ,pour two cups of boiling water on them1 let stand #e minutes 7do not boil71 then strain4 ,serve black or with cream4 ,tea and coffee should be used for medicinal purposes only4 ,,malt ,,or ,,cereal ,,coffee4 ,take one-half cup of instantaneous ,postum or ,kneipp's malt coffee1 pour three or four cups of boiling water on it4 ,let stand from #e to #ae minutes1 then strain4 ,serve hot or cold1 with or without cream4 ,people who wish to leave off coffee may add a teaspoonful of coffee beans to the cereal coffee a few minutes before straining4 ,in this way they will gradually lose the desire for coffee4 ,bran tea or legume tea may be substituted for black tea or coffee4 ,,cocoa4 ,no4 #a4 ,dissolve one teaspoonful of cocoa and one of sugar in a little boiling water or milk and add a cup of rich milk4 ,let all boil a few minutes4 ,hot or whipped cream may be added before serving4 ,,cocoa4 ,no4 #b4 ,dissolve one-half a teaspoonful of cocoa and one teaspoonful of milk sugar in a little boiling water1 add one cup of hot rich milk or one-half cup of cream and water1 and boil a few minutes4 ,add more cream1 if desired4 ,,cocoa ,,shells4 ,boil cocoa shells for twenty minutes1 then strain4 ,use as a substitute for tea or coffee4 ,,bean ,,tea4 ,use white1 brown or black beans2 soak one-half cup of beans in warm soft water over night4 ,the next day put on to boil in a quart of water1 cook slowly for one hour or longer1 and keep covered well4 ,then strain and serve plain1 or add some hot cream to it4 ,small white and lima beans are excellent in the summer4 ,,pea ,,and ,,lentil ,,tea4 ,prepare the same as bean tea4 ,dry green peas are richer in minerals than yellow peas4 ,yellow peas contain more starch4 ,,part ,,three ,,chapter ,i4 ,,food ,,requirements4 ,it is important that the diet should contain the proper amount of protein1 starches and fats1 suitable to the individual needs4 ,age1 weight1 size1 occupation1 season and climate must all be considered4 ,the majority of civilized men and women consume from two to three times the amount of food necessary4 ,numerous and careful researches regarding food requirements have been made during the last fifty years4 ,the composition of ,american food materials and the dietary standards of ,professors ,voit and ,atwater can be found on the last pages of this book4 ,the recent experiments of ,professor ,chittenden1 of ,yale ,university1 have demonstrated that #fj grams of protein1 with the necessary amount of fats and carbohydrates to yield from #aejj to #bejj calories per day1 is sufficient4 ,these requirements are regarded as presenting the minimum of what is necessary for the maintenance of health1 strength and activity4 ,to take more food than the body requires means not only waste of food1 but an unnecessary strain upon the body1 by this excess1 which must be gotten rid of at the expense of energy1 that could be more profitably expended for other purposes4 ,the sample menus given on following pages are taken from the results of my own experimental work with different people1 under different conditions1 and of weights varying from #acj to #afj pounds4 ,they were people in poor health1 suffering from lack of nutrition brought about by unsuitable food1 such as too much protein or starchy foods2 insufficient fats and minerals in the food2 excess of cooked foods2 improper combinations and wrong time for eating4 ,some improved in health and strength immediately after the change of diet1 and were able to do from eight to twelve hours of active work1 while others found it necessary to take a rest and develop their stomachs gradually by a change to raw foods4 ,i am convinced that the amount of protein presented in the sample bills of fare is sufficient for the average individual1 provided the food is properly masticated1 digested and assimilated1 and not forced down by artificial stimulants and poisonous beverages4 ,the amount of carbohydrates and fat required differs greatly with different temperaments and individual peculiarities1 and must be determined by the individual himself4 ,those who can use a considerable amount of cereals and fruits require less fat1 while others who are not so well able to digest large amounts of starchy foods and fruits require more fats4 ,cooked foods are more easily digested than raw foods1 but the nutritive value is very definitely influenced by the process of cooking2 therefore it is important to consume as much food as possible in the raw state4 ,sample of ,daily ,food ,requirements 7roughly described73 ,,table #a4 ,grams contain ,protein ,fats and ,carbohydrates ,milk #ej #b #d ,rice1 barley1 noodles or corn #ajj #ab #dj ,lean meat #bej #ed #cb ,greens #abe #c #f ,bread #bjj #ad #ef ,butter #ej -- #cd ,oil1 cup 7or fat meat7 #aej -- #ajb ,fruit #cjj -- #ah ,eggs #ajj #ab #af -- ---- #ig #cjh ,,table #b4 ,milk #ej #b #d ,rice or any other cereal #ajj #ab #dj ,greens #abe #c #f ,potatoes or carrots #ajj #b #aa ,cheese 7or nuts or legumes7 #ajj #be #cf ,oil1 cup 7or fat meat7 #aej -- #ajb ,fruit #cjj -- #ah ,bread #cjj #ba #hd ,butter #ej -- #cd -- ---- #fe #cce ,,sample ,,menus ,i4 ,,breakfast4 7,winter47 ,pearl barley with hot cream and ,french prunes4 ,two soda crackers4 ,portion of food containing calories ,pearl barley 7measured raw7 cup #dej ,cream cup #bcj ,french prunes #e #ajj ,soda crackers #d #ajj ---- #hhj ,,dinner4 ,tomato and lettuce salad with mayonnaise dressing4 ,baked beans with lemon and fat meat4 ,carrots4 ,tomatoes #b raw #ajj ,lettuce head #aj ,oil #d tablesps4 #djj ,egg #a whole #fj ,beans cup 7raw7 #cjj ,fat meat lb4 #fej ,carrots #a large #ej ,lemon ,juice of #h ---- #aegh ,,supper4 ,tomato cream soup with toast and raw celery4 ,butter #a tablesp4 #aje ,strained tomato juice #a cup #ajj ,cream cup #bcj ,toast #b small slices #ge ,celery #c stalks 7raw7 #be ---- #ece ,,ii4 ,,breakfast4 7,summer47 ,strawberries1 two boiled eggs with shredded wheat or toast1 or raw wheat flakes4 ,strawberries #a cup #fj ,eggs #b #abj ,shredded wheat #b #bjj ,butter #a tablesp4 #aje ---- #dhe ,,dinner4 ,apple and celery salad with ,french or mayonnaise dressing4 ,boiled codfish with white sauce4 ,bread and butter4 ,black unsweetened coffee4 ,apple #a large #ajj ,celery #b stalks #af ,oil #d tablesps4 #djj ,egg #a #fj ,lemon #h ,fish lb4 #acj ,butter #b tablesps4 #bjj ,flour #a tablesp4 #cj ,black ,bread #b large slices #bjj ---- #aadd ,,supper4 ,muskmelon with lemon4 ,creamed chipped beef on toast4 ,melon #fj ,lemon ,juice of #d ,chipped beef #c slices #ej ,cream cup #bcj ,toast #a large #ajj ---- #ddd ,,iii4 ,,breakfast4 7,summer47 ,banana1 apple and lettuce salad with ,french or mayonnaise dressing4 ,stale black bread4 ,apple #a large #ajj ,lettuce head #aj ,banana #a #ajj ,oil #b tablesps4 #bjj ,lemon ,juice of #d ,black ,bread #a slice #ajj ---- #ead ,,dinner4 ,cream of wheat porridge with hot cream4 ,almonds and raisins4 ,cream of wheat 7raw7 cup #bej ,cream #c ounces #bgc ,almonds #ab large #abj ,raisins #ab large #ajj ---- #gdc ,,supper4 ,strawberries with a large glass of raw mixed milk and cream and zwieback4 ,strawberries #b cups #abj ,zwieback #b #ajj ,cream #d ounces #bcj ,milk #h ounces #afe ---- #fae ,,iv4 ,,breakfast4 7,summer or ,winter47 ,steel cut oats or wheat with butter or hot cream4 ,two large carrots or cucumbers4 ,oats 7measured raw7 cup #ajj ,butter #a tablesp4 #aje ,carrots #b large #ajj ---- #cje ,,lunch ,,or ,,dinner4 ,sandwiches with butter and sliced ,american cheese or one-half blood or liver sausage and two apples4 ,black or whole wheat bread #b large slices #bjj ,butter #c tablesps4 #cae ,cheese lb4 #dej ,apples #b large #ajj ---- #ajfe ,,supper4 ,green pea soup with fried bread and stewed prunes4 ,peas 7measured before soaking7 cup #hj ,onion #a #f ,bread #b small slices #ge ,fat for cooking and frying #d tablesps4 #djj ,flour for cooking and frying #b tablesps4 #fj ,prunes #f #abj ---- #gda ,v4 ,,breakfast4 7,summer or ,winter47 ,banana salad with lettuce and ,french dressing1 grapenuts or ryenuts4 ,banana #b medium #bjj ,lettuce head #aj ,olive ,oil #b tablesps4 #bjj ,lemon ,juice of #h ,grapenuts #a tablesp4 #cj ---- #ddh ,,dinner4 ,strained barley soup with prunes1 beefsteak1 sprouts and butter sauce1 toast and black coffee4 ,barley 7before soaking7 cup #dej ,prunes #e #ajj ,butter #a teasp4 #aje ,beefsteak lb4 #afj ,sprouts cup #cj ,butter ,sauce cup #ace ,toast #a large slice #ajj ,butter #a teasp4 #ce ---- #aaae ,,supper4 ,baked apple with cream1 puffed wheat or corn flakes mixed with pieces of butter1 two soft boiled eggs1 one-half cup of black coffee4 ,apple #a large #ajj ,cream cup #aae ,puffed wheat cup #ge ,butter #a tablesp4 #aje ,eggs #b #abj ---- #eae ,,food ,,for ,,the ,,aged ,many people at the ages of sixty and seventy still lead an active life1 while others retire from activity at forty-five or fifty4 ,therefore1 the food must conform to the person's mental and physical requirements4 ,if the teeth are poor and the digestive powers are weak1 the food should be light1 consisting mainly of well cooked cereals1 baked potatoes1 rice1 cooked greens1 a small amount of meat1 raw fruits and raw greens in combination with fatty foods1 as salads1 milk and buttermilk1 toasted breads and soups4 ,the total fuel requirement depends upon whether the individual leads a quiet or active existence4 ,for a person who lives mainly indoors1 and makes little use of the muscles of the arms1 shoulders and trunk1 #ajjj to #abjj calories is sufficient for twenty-four hours4 ,if more food is eaten than the body requires1 the excess will manifest itself by the development of chronic ailments and obesity1 or feeble-mindedness4 ,the morning and evening meals should consist of fluid and semi-fluid foods1 or of toasted breads and salads4 ,meats1 eggs 7except the yolks71 cheese1 beans1 peas and nuts should be eaten only during the middle of the day in small quantities4 ,one can cut down his amount of food greatly by thoroughly chewing each morsel4 ,the demand for protein at this period is small1 while the amount of fat should be increased4 ,a few sample bills of fare may be of assistance to those who wish to make a study of food requirements for themselves or for others4 ,,menus ,,for ,,the ,,aged ,i4 ,,breakfast4 ,apple salad with lettuce finely chopped1 onion and mayonnaise dressing1 bacon and crusts4 ,portion of food containing calories ,apple #a medium #gb ,lettuce head #e ,onion piece ,oil #d tablesps4 #ajj ,lemon or vinegar ,about #b teasps4 #d ,yolk of egg #a #dh ,bacon #b ounces #cbe ,crusts #b #ej ---- #fjd ,,dinner4 ,clear soup with rice and egg4 ,one lamb chop with sprouts1 and one triscuit with butter4 ,soup #a cup #ajj ,rice 7measured before soaking7 #b tablesps4 #ajj ,yolk of ,egg #a #dh ,lamb chop #a small #ajj ,sprouts cup #bj ,butter sauce cup #ace ,triscuit #a #ce ,butter #a teasp4 #ce ---- #egc ,,supper4 ,one large glass of buttermilk1 kumyss1 peptonized hot milk or ,dr4 ,metchinikoff's sour milk1 with one slice of graham toast4 ,milk #ab ounces #bdg ,graham toast #a large slice #ajj ---- #cdg ,,ii4 ,,breakfast4 ,raw cranberries and celery with olive oil1 one slice of graham or whole wheat toast with butter and unsweetened black malt coffee4 ,cranberries cup #aj ,olive oil #b tablesps4 #ajj ,toast #a large slice #ajj ,butter #a tablesp4 #aje ,raw ,celery #b stalks #af ---- #cca ,,dinner4 ,rice with cream or tomato sauce1 eight almonds or one large zwieback with one level tablespoonful of almond butter and raisins4 ,rice #c tablesps4 #aej ,hot cream #b ounces #aae ,almonds #h #hj ,raisins 7large7 #h #hj ---- #dbe ,,supper4 ,calves'-foot and tomato jelly with graham toast or puffed wheat and milk or black malt coffee4 ,jelly cup #ej ,puffed ,wheat #a cup #ajj ,milk #h ounces #afe ---- #cae ,,iii4 ,,breakfast4 ,raspberries or strawberries1 plain shredded wheat with cream4 ,raspberries cup #cj ,shredded wheat #a #ajj ,cream #b ounces #aae ---- #bde ,,dinner4 ,potato or apple salad1 and lettuce with mayonnaise dressing1 fish1 black crusts and black coffee4 ,potatoes #b medium #aej ,oil #d tablesps4 #djj ,yolk of egg #a #dh ,lemon or vinegar ,about #a tablesp4 #e ,raw onion 7finely chopped7 piece #c ,crusts #c #ge ---- #fha ,,supper4 ,cook's flaked rice gruel with hot cream1 cream toast or vegetable cream soup4 ,flaked rice #a cup #ajj ,hot cream #b ounces #aae ,hot water #a cup ---- #bae ,,iv4 ,,breakfast4 ,cooked string beans with butter sauce and parsley1 fried bacon and triscuit with butter4 ,string beans 7cut up7 cup #bj ,butter sauce cup #ace ,fried bacon #b ounces #bjj ,triscuit #a #ce ,butter #a teasp4 #ce ---- #dbe ,,dinner4 ,barley soup with crackers1 pea puree on toast1 stewed prunes with cream4 ,barley #c tablesps4 #bgj ,butter #a teasp4 #ce ,cracker #a #be ,pea puree #b tablesps4 #ajj ,toast #a large #ajj ,prunes #e #ajj ,cream #b ounces #aae ---- #gde ,,supper4 ,bran tea with cream4 ,a piece of cake or a slice of light egg toast4 ,bran cup #aaj ,cream #a ounce #eh ,egg #a #fj ,soupstock cup #be ,butter for frying #a tablesp4 #aje ---- #ceh ,,chapter ,,ii4 ,,diet ,,during ,,pregnancy4 ,a healthy woman will be guided by intuition as to the selection of food suited to her condition4 ,unfortunately1 only a few women are properly matured in these days of forced education and unnatural occupations for young girls during the age of puberty4 ,the craving of pregnant women for pickles1 spices and certain fruits out of season indicates an anemic condition4 ,the individual longs for an article1 of which her mind is most conscious1 to bring about satisfaction4 ,pregnant women require a larger amount of phosphates1 lime and other minerals in their food1 especially during the first four months4 ,the amount of food taken should be rather less in quantity2 and the starches and sweets should be cut down as much as possible1 unless the mother has to perform a large amount of physical work4 ,vomiting during the early months of pregnancy is generally due to excess of starches and indigestible foodstuffs4 ,the eliminating organs not being able to throw off the excess of waste1 the system rids itself of it through the effort of the liver1 before the waste enters the blood stream4 ,a suitable diet depends much upon the constitution of the mother4 ,in severe cases of vomiting or headache1 a diet should be prescribed by a physician4 ,,diet ,,for ,,the ,,mother ,,after ,,labor4 ,this is another important period for the welfare of the mother as well as of the infant4 ,improper feeding during the first month after the child is born is responsible for many nervous breakdowns of the mother1 at the time when she should be in the best of health and ready to take charge of her infant4 ,a healthy new born infant can stand an enormous amount of abuse in the matter of feeding before it is sent to an early grave1 or before the foundation is laid for a life of long suffering4 ,the mother's milk during the first month of the infant's life is richer in cream and sugar than in the later months4 ,therefore1 such foods should be given as yield these elements to the milk4 ,the mother herself1 having expended a large amount of energy1 demands a food rich in lime1 fats1 sugar and organic salts4 ,the physiological enlargement of the abdominal organs must be treated with great care4 ,as a rule1 no food is required during the first few hours except water4 ,in exceptional cases where the mother is greatly exhausted1 a glass of fresh milk or some warm stimulating food may be served4 ,the food during the first four days should consist largely of strained water gruels1 prepared from steel cut oats and bran1 or from rolled wheat or cream of wheat4 ,stewed prunes1 toast1 soft boiled eggs or other egg foods should be served once per day at the noon meal4 ,fresh milk is best given during the afternoon or evening or at #aj a4 m4 ,a slice of toast may be served with it4 ,if the milk of the mother is scanty1 serve water gruels several times per day4 ,if the mother has too much milk1 fluid foods should be restricted and a dry diet adopted4 ,after the fourth day add rice1 baked potatoes1 fish and a small amount of meat to the diet4 ,avoid drinking milk or other liquid food1 except a little water with the dinner4 ,if milk or broth is desired1 take it at the beginning of the meal4 ,avoid artificially prepared desserts at the end of the meal4 ,use oranges or grapes as desserts1 or a little black coffee and toast4 ,suggestive ,menus for ,breakfast during the ,first ,week4 #a4 ,three-fourths of a pint of barley gruel with or without cream1 #b crusts4 #b4 ,eight ounces of cornmeal mush with egg and dried fruit4 #d ounces of hot cream4 #b crusts4 #c4 ,stewed or soaked ,french prunes with whole wheat bread and butter4 #aj ounces of bran tea or ,kneipp's malt coffee with cream and milk-sugar4 #d4 ,one pint of bran and oatmeal gruel with butter1 soaked ,french prunes1 #b black crusts4 #e4 ,eight ounces of fresh raw or boiled milk with #c ounces of barley water and a slice of toast4 #f4 ,rice flour with egg and currants and hot cream and #b crusts4 #g4 ,rylax with hot cream1 soaked prunes or raisins4 #h4 ,bread soup with hot cream1 soaked prunes or raisins4 #i4 ,rice with hot cream and soaked prunes or raisins4 #aj4 ,malt coffee with toast and butter4 ,soft boiled eggs4 ,menus for ,dinner during the ,first ,week4 #a4 ,cream toast1 light rice1 or cornmeal with egg4 #b4 ,soup of asparagus or green peas with toast4 #c4 ,soft boiled eggs with toast1 baked apple4 #d4 ,cream of bean or lentil soup1 bread and butter4 #e4 ,broth with egg4 ,fish with baked potatoes1 apple sauce with toast and butter4 #f4 ,spinach with boiled eggs and bacon4 ,bread and butter4 #g4 ,barley soup with crackers4 ,lamb chop with sprouts and yolk of one egg4 #h4 ,chicken soup with rice4 ,chicken with string beans1 stewed prunes4 ,menus for ,supper during the ,first ,week4 #a4 ,strained barley or oatmeal gruel with cream4 #b4 ,cream of wheat or farina with cream4 #c4 ,sago or tapioca with cream and zwieback4 #d4 ,malt coffee or bran tea with cream and zwieback4 #e4 ,boiled custard with fruit sauce and zwieback4 #f4 ,cream of pea or lentil soup with celery4 #g4 ,cream toast or shredded wheat with cream4 #h4 ,cream of tomato soup with zwieback and celery4 ,if food is required between meals1 give plain milk1 bran tea1 or malt coffee with cream and zwieback4 ,,chapter ,,iii4 ,,care ,,and ,,feeding ,,of ,,children4 ,,the ,,nursery4 ,the nursery should be well lighted and ventilated1 and if possible be located on the southeast side of the house4 ,the windows should be broad and not too low4 ,the wall-paper should be a cheerful green or blue with designs of lighter shades1 and the rug of brown or tan color4 ,avoid all bric-a-brac1 useless curtains1 and other hangings which tend to darken the room1 gather dust and absorb odors4 ,the furniture should be adapted to the size and needs of the child4 ,during the first four years the meals are best served in the nursery1 or at a time when the parents are not at the table4 ,it avoids much unnecessary excitement and temptation1 and if the child is under the constant care of the mother it will give her relief during these hours4 ,all children between the ages of four and ten should have their evening meals served alone1 or else be so well trained as not to expect to eat the same food as the adults4 ,,preparation ,,of ,,food ,,for ,,infants4 ,,milk4 ,in preparing modified milk or other fluid foods for infants1 where top milk is used1 it is very important that the milk contain the same amount of cream for each feeding1 or else digestive disturbance and irregularity of bowel movements will occur4 ,if milk1 fresh from the cow and run through the cooler1 is put into bottles or jars and kept at the same temperature1 the same percentage of top-milk will be obtained daily4 ,five hours is generally sufficient to obtain the desired quality4 ,the best means of removing it is by a spoon or siphon4 ,if raw milk is used without being sterilized1 the desired amount for each meal should be put into sterile bottles directly after delivery and lightly covered by cheese-cloth or cotton and kept on ice or other cold place4 ,in this way each bottle will contain the same amount of cream4 ,,preparation ,,of ,,modified ,,milk 7,,raw74 ,put the desired amount of top-milk into as many bottles as are required for feeding during twelve hours4 ,prepare a solution of water and milk-sugar by dissolving the sugar with the desired amount of boiling water4 ,let cool and keep on ice for twenty-four hours4 ,at each feeding1 add the prescribed amount of water to the milk1 shake and heat in a water bath4 ,add a tablespoonful of lime water or barley water4 ,if the milk cannot be obtained fresh twice per day1 it is safer to scald the milk which is used during the night4 ,all milk1 even if handled carefully1 contains a large number of germs4 ,when one is not certain that the cows from which the milk is obtained are healthy1 the milk should be sterilized4 ,during the summer it is safer to scald or sterilize all milk for infants4 ,,scalded ,,milk 7,,modified74 ,dissolve the desired amount of milk sugar in boiling water in a clean saucepan1 add the milk1 stir over a quick fire until it foams1 which means that the milk is heated to about #bjj ,f4 ,the most harmful germs are generally destroyed by this process4 ,pour the milk into a clean pitcher and set the latter in a pan of cold water4 ,stir the milk until cold and change the water several times4 ,the stirring makes the milk homogeneous and easier to digest4 ,if any scum has formed on top1 through careless preparation1 the milk should be strained through a cheese-cloth before putting it into bottles4 ,put a cotton stopper in the bottles and set on ice4 ,milk prepared in this manner is generally suitable for the average healthy infant4 ,,sterilized ,,milk 7,,modified74 ,dissolve the milk sugar as directed for scalding milk4 ,add the desired amount of milk1 top-milk or cream1 and prepare as directed in the chapter under 8,sterilized ,milk40 ,,pasteurized ,,milk4 ,put the desired amount of milk or milk and cream mixture into sterile bottles1 put on a stopper and set in a water bath2 heat the water to #aee or #agj ,f41 and keep it at that temperature for #cj minutes4 ,then remove the bottles at once1 cool them in a pan of cold water and set on ice4 ,,boiled ,,milk4 ,put the desired amount of milk1 or modified milk1 into a clean saucepan1 stir over a hot fire and boil from #b to #e minutes4 ,then cool by setting the pitcher into a pan of cold water2 stir until cold and set on ice4 ,this is excellent for infants as well as for the sick who suffer with diarrha4 ,the milk may be modified with arrow-root1 barley water or rice flour gruel1 which has been boiled with salt and water and a stick of cinnamon4 ,milk-sugar should be boiled with the gruels1 two level tablespoonsful to a pint of boiling water4 ,,eskay',s ,,food4 ,prepare as directed on label or use like the foregoing in place of arrow-root4 ,,dr4 ,,biedert',s ,,milk ,,and ,,cream ,,mixtures4 #ast month--#d ounces of cream1 no milk1 #ab ounces of water1 #c tablespoonsful of milk-sugar4 #bnd month--#d ounces of cream1 #b ounces of milk1 #ab ounces of water1 #c tablespoonsful of milk-sugar4 #crd month--#d ounces of cream1 #d ounces of milk1 #ab ounces of water1 #c tablespoonsful of milk-sugar4 #dth month--#d ounces of cream1 #h ounces of milk1 #ab ounces of water1 #c tablespoonsful of milk-sugar4 #eth month--#d ounces of cream1 #ab ounces of milk1 #ab ounces of water1 #c tablespoonsful of milk-sugar4 #fth month--no cream1 #af ounces of milk1 #h ounces of water1 #b tablespoonsful of milk-sugar4 ,,direction ,,for ,,preparation4 ,put the desired amount into a saucepan and scald1 as directed under 8,scalding ,milk10 or put into bottles and pasteurize or sterilize4 ,if the bowels of an infant are too loose1 lessen the amount of cream1 and add more milk in place of it4 ,if the child is constipated1 add more cream and use less milk4 ,if it disagrees1 add oatmeal1 rice1 rye1 barley or legume water4 ,for preparation1 see 8,teas10 in ,chapter on ,fluids4 ,use one-half the amount of water1 as directed above1 add the other half in the form of tea4 ,prepare the tea separately1 and add the desired amount to each bottle when heating4 ,camomile tea is often beneficial for a few days4 ,it can be added in the same manner as other teas1 or given without sugar or cream1 when colic appears4 ,the latter way is preferable to too much hot water1 when the infant is suffering with colic4 ,,original ,,recipe ,,for ,,delicate ,,infants4 ,mixture of ,cream1 ,milk1 ,water1 ,milk-,sugar1 ,rice ,flour and ,pearl ,barley--7,condensed ,milk1 if ,required74 ,dissolve two tablespoonsful of rice flour in a little cold water1 stir into twelve ounces of boiling water1 add one-fourth of a teaspoonful of salt1 and boil for #bj minutes4 ,pour into a pitcher and keep on ice for #bd hours4 ,use4 ,soak one-fourth of a cup of pearl barley for several hours1 or over night4 ,boil with a quart of water and a little salt for one and one-half hours4 ,this will make about ten ounces of barley water when strained4 ,keep the barley water and rice flour gruel in separate pitchers4 ,if an additional amount of condensed milk is found more agreeable1 add one tablespoonful of ,eagle ,brand ,condensed ,milk to the barley water in place of milk-sugar1 before straining it4 ,prepare the milk as follows3 ,dissolve two tablespoonsful of milk-sugar in ten ounces of boiling water1 add four ounces of cream and four of milk1 stir the milk and water in a saucepan over a quick fire until it foams1 and pour into eight clean warm bottles which have been set in a kettle of hot water4 ,put cotton stoppers in the bottles1 and pour enough water into the kettle so that it is even with the milk in the bottles4 ,let it stand on a hot stove and keep the water at the temperature of #agj to #bjj ,f4 for half an hour4 ,then set the kettle on the floor and when the water is cold1 remove the bottles and put them on ice4 ,at each feeding1 add one ounce of the prepared barley water1 and a tablespoonful of rice flour gruel to the bottle2 shake well1 and heat by setting the bottle in warm water4 ,this will make about #bh ounces of food for #bd hours1 or #c ounces per bottle for eight feedings during #bd hours4 ,this quantity is required for the average child during the second month4 ,ten feedings are generally required during the first month4 ,during the first week of the infant's life use #e ounces of cream1 #e ounces of water1 #h ounces of rice and barley water1 and no milk4 ,this makes #ah ounces of food for #bd hours1 or about #b ounces per bottle for ten feedings during #bd hours4 ,if a larger quantity is desired during the first month1 add #b ounces of water and #b ounces of milk to the cream mixture1 then gradually change to the proportion given in above formulas4 ,as the child grows older1 increase the amount of milk to #ab or #ae ounces until the age of ten months4 ,after that age #db ounces of food is required during #bd hours1 and the child is generally able to begin with semi-liquid or solid food4 ,the rice flour alone1 or any other cereal gruel or water may be used in place of barley and rice1 but the latter is found especially beneficial for delicate infants with whom plain modified milk disagrees4 ,it is often desirable to change the cereal occasionally4 ,use oats1 rye and barley during the winter and the lighter cereals during the summer4 ,other suitable foods for the infant are bran or rye tea with or without milk or cream1 and broths from veal or mutton with the yolk of an egg 7#aj ounces of broth to one yolk74 ,strained steel cut oats and bran are excellent for a while where milk or cream are found to disagree4 ,during the period from the tenth to the fifteenth month the healthy infant requires an addition of solid food4 ,the appearance of the teeth indicate when it should begin4 ,the change must be made gradually from liquid to semi-liquid and finally to solid food4 ,the middle of the day is the best time to begin with the change of food4 ,lean meat is not a necessary food for children1 therefore it is mentioned only occasionally for those who think their children must have it4 ,on1 the other hand1 legumes are a very important food for young children1 and their use should begin during the second year4 ,they are easily digested if prepared in the form of soups and purees1 and combined as directed in the different menus4 ,they should not be given at night4 ,,second ,,period3 ,,from ,,the ,,tenth ,,to ,,the ,,fifteenth ,,month4 ,during this period the infant should sleep three times during the day3 ,from #h to #aj a4 m41 from #a to #c p4 m41 and from #f to #h p4 m4 ,if the child should not awaken for the last feeding and sleep until #d or #e a4 m41 give the feeding at #d a4 m4 instead of between #h and #aj p4 m4 ,if it should be in the habit of awakening during the middle of the night1 change the habit by awakening it at #aj p4 m4 ,reduce the quantity of milk given at this time gradually to #c or #d ounces1 and finally replace it by water4 ,if the child should sleep from #f p4 m4 to #f a4 m4 without awakening1 it does not require the extra feeding2 four meals are sufficient4 ,some children require five meals until they are two years old4 ,with intelligent study and simple regularity the mother can make her work very easy4 ,she can transform delicate children into strong1 vigorous ones1 avoid disease and many unnecessary doctor bills4 ,do not begin the habit of stuffing the child with bread and crackers every time it cries4 ,if it desires something to bite upon give it a teething-ring4 ,give the child as many meals as it requires1 but avoid feeding between meals4 ,give it cold or slightly warmed water between meals4 ,do not force the child to drink water4 ,if fed correctly it will call for the necessary amount of water4 ,if a child is too heavy in weight for its age1 reduce the amount of milk4 ,give it strained oatmeal1 bran and barley gruels1 with butter or cream4 ,some children require three pints of milk during #bd hours1 between the tenth and fifteenth months1 while others are satisfied with one and one-half pints of milk and four to six ounces of cream4 ,if broths or other nutritious liquids are substituted for milk1 the amount of milk required for the day would be less than that mentioned above4 ,never force the child to eat food2 when it awakens in the morning it generally requires food immediately4 ,when it awakens for its dinner1 let it play for a while until it calls for food4 ,if it refuses food1 leave out a meal once in a while1 or reduce the number of meals to suit the appetite4 ,,menus ,,for ,,the ,,second ,,period3 ,,from ,,the ,,tenth ,,to ,,the ,,fifteenth ,,month4 ,i4 ,between #f and #h a4 m4--,plain or diluted milk4 ,between #aj and #ab a4 m4--,flaked rice gruel with sterilized cream4 ,between #b and #c p4 m4--,ten to twelve ounces of plain or diluted milk4 ,between #e and #f p4 m4--,one cup of broth with egg1 one-half slice of toast with butter4 ,between #h and #aj p4 m4--,ten to twelve ounces of plain or diluted milk4 ,,ii4 ,between #f and #h a4 m4--,gruel of steel cut oats with one-half part of sterilized cream4 ,between #aj and #ab a4 m4--,bread gruel with butter or cream4 ,between #b and #c p4 m4--,ten to twelve ounces of plain or diluted milk4 ,between #e and #f p4 m4--,sago gruel with zwieback and butter 7prepared with unfermented beer74 ,between #h and #aj p4 m4--,ten to twelve ounces of plain or diluted milk4 ,,iii4 ,between #f and #h a4 m4--,strained barley gruel with sterilized milk4 ,between #aj and #ab a4 m4--,prune toast with beachnut bacon4 ,between #b and #c p4 m4--,plain or diluted milk4 ,between #e and #f p4 m4--,sago gruel with cream and crackers or zwieback4 ,between #h and #aj p4 m4--,plain or diluted milk4 ,,additional ,,menus ,,suitable ,,between #aj ,,and #ab ,a4 ,m4 #a4 ,cream toast4 #b4 ,barley and bread gruel4 #c4 ,bran and oatmeal gruel4 #d4 ,cream of tomato soup with crackers4 #e4 ,toast with creamed chipped beef4 #f4 ,baked oats with prune jam and beachnut bacon4 #g4 ,baked cornmeal with egg and cranberry sauce4 #h4 ,light egg toast4 #i4 ,soft boiled egg and toast4 ,,menus ,,for ,,the ,,third ,,period3 ,,from ,,the ,,fifteenth ,,to ,,the ,,twenty-,,fourth ,,month4 ,i4 ,between #g and #h a4 m4--,strained steel cut oats with sterilized cream4 ,between #aa and #ab a4 m4--,ten to twelve ounces of plain or diluted milk4 ,between #a3cj and #b3c,o p4 m4--,light rice with sterilized cream and crackers4 ,between #e and #f p4 m4--,a cup of unfermented beer and toast with butter4 ,between #h and #i p4 m4--,ten to twelve ounces of plain or sterilized milk4 ,,ii4 ,between #g and #h a4 m4--,cream of wheat with sterilized cream4 ,between #aa and #ab a4 m4--,broth with egg1 and toast with butter4 ,between #a3cj and #b3cj p4 m4--,juice of one-half an orange1 black bread pudding1 celery4 ,between #e and #f p4 m4--,a cup of plain milk and two graham crackers4 ,between #h and #i p4 m4--,ten to twelve ounces of milk1 plain or diluted1 with rice or barley water4 ,,iii4 ,between #g and #h a4 m4--,cornmeal mush with cream4 ,between #aa and #ab a4 m4--,a cup of unfermented beer with zwieback and butter4 ,between #a3cj and #b3cj p4 m4--,three to five strawberries1 one to one and one-half egg with toast and cereal4 ,between #e and #f p4 m4--,a cup of plain milk with zwieback and calves' foot jelly4 ,between #h and #i p4 m4--,ten to twelve ounces of milk4 ,,iv4 ,between #g and #h a4 m4--,bread soup with cream or butter4 ,between #aa and #ab a4 m4--,plain milk with unsweetened graham crackers4 ,between #a3cj and #b3cj p4 m4--,strained bean soup with buttered toast4 ,between #e and #f p4 m4--,a cup of milk with crackers1 or cream of tomato soup4 ,between #h and #i p4 m4--,plain or diluted milk per bottle4 ,v4 ,between #g and #h a4 m4--,rylax with sterilized cream4 ,between #aj and #ab a4 m4--,plain milk and crackers4 ,between #a3cj and #b3cj p4 m4--,one-third to one-half cup of raspberries1 eggs with toast and butter4 ,between #e and #f p4 m4--,plain milk and crackers4 ,between #h and #i p4 m4--,plain or diluted milk4 ,,vi4 ,between #g and #h a4 m4--,turoena with cream and black crusts4 ,between #aj and #ab a4 m4--,plain milk and crackers4 ,between #a3cj and #b3cj p4 m4--,pea puree on toast1 celery4 ,between #e and #f p4 m4--,plain milk and crackers1 or tomato soup with cream4 ,between #h and #i p4 m4--,plain or diluted milk4 ,,vii4 ,between #g and #h a4 m4--,black cream toast or shredded wheat with cream4 ,between #aj and #ab a4 m4--,plain milk or broth and crackers4 ,bet'n #a3cj and #b3cj p4 m4--,light rice pudding1 three ounces of strained tomato juice4 ,between #e and #f p4 m4--,unfermented beer1 stale bread and butter4 ,between #h and #i p4 m4--,plain or diluted milk4 ,,viii4 ,between #g and #h a4 m4--,rice with sterilized cream or butter and egg4 ,between #aj and #ab a4 m4--,plain milk with crackers4 ,bet'n #a3cj and #b3cj p4 m4--,two leaves of lettuce1 one carrot1 one tablespoon of bean puree on toast4 ,between #e and #f p4 m4--,cream of tomato soup with zwieback4 ,between #h and #i p4 m4--,plain or diluted milk4 ,,additional ,,menus ,,for ,,dinner ,,during ,,or ,,after ,,the ,,third ,,period3 #a4 ,one-half orange1 one or two ounces of boiled fish1 one-half of an apple1 one to two tablespoons of raw rylax4 #b4 ,one-half of an apple1 one or two eggs1 one to two tablespoons of raw rylax4 #c4 ,cereal salad with carrots and fish4 #d4 ,legume soup1 butter and bread1 raw carrots4 #e4 ,well boiled macaroni1 one to two tablespoons of cold grated cheese4 #f4 ,light rice with cold grated ,swiss cheese4 #g4 ,cereal salad with apple and eggs4 #h4 ,lettuce1 baked potatoes1 beachnut bacon and one egg4 #i4 ,mashed carrots1 two tablespoons of young green peas1 bacon1 toast with butter4 #aj4 ,string beans with stale bread and butter1 bacon and egg4 #aa4 ,finely chopped spinach1 bacon1 egg1 stale bread1 butter4 #ab4 ,three to five cherries1 light omelet4 #ac4 ,cereal salad with chopped apples1 two to three tablespoons of cottage cheese4 #ad4 ,baked oats with prunes or cranberry sauce and bacon4 #ae4 ,whole wheat with sterilized cream and celery4 #af4 ,peach and cereal salad1 beachnut bacon and one egg4 ,,additional ,,menus ,,for ,,supper ,,during ,,or ,,after ,,the ,,third ,,period4 #a4 ,rice with egg and clear soup4 #b4 ,gruels prepared with milk1 cream1 bran1 bread1 egg or soup stock4 #c4 ,plain milk with stale bread or zwieback4 #d4 ,huckleberry or cherry soup with whites of egg1 and zwieback with butter4 #e4 ,cream of tomato or thin pea soup with celery or zwieback4 #f4 ,vegetable soups of asparagus or of strained canned corn4 #g4 ,rice flour with egg1 currants and cream4 #h4 ,chocolate cornstarch with cream and black crusts4 #i4 ,apple-sago or cornstarch with egg and cream1 and zwieback4 #aj4 ,calves' foot jelly with tomato1 zwieback with milk4 #aa4 ,cook's flaked rice gruel with cream and cracker4 #ab4 ,boiled custard with fruit sauce and black crusts4 #ac4 ,potato soup with cream and black crusts4 #ad4 ,clam broth with cream and zwieback1 or with ,grant's crackers4 #ae4 ,melon with lemon1 finely chopped chipped beef on toast4 #af4 ,poached eggs on toast4 #ag4 ,fruit or vegetable soups with cream or egg4 #ah4 ,milk soups or milk gruels with black crusts4 #ai4 ,beer soups with egg or cream and zwieback4 #bj4 ,fruit toast with rich milk4 #ba4 ,broth with egg triscuit or zwieback with butter4 #bb4 ,red fruit pudding with cream and zwieback4 #bc4 ,baked apples in gelatine with cream and zwieback1 or with ,grant's crackers4 #bd4 ,thin legume soups with cream or butter4 ,some children are able to digest all the above mentioned foods before they are three years old2 others are not4 ,certain foods are agreeable to certain temperaments and disagreeable to others4 ,no exact rules can be laid down4 ,reason and judgment must guide the mother in the selection of foods as well as in other details4 ,,general ,,suggestions4 ,unleavened crackers1 raw cereal flakes and stale sundried pompernickle or whole wheat bread are the best dry cereal foods for children4 ,if cooked cereals are served1 crackers and wheat bread are not necessary at the same meal4 ,a few black crusts or raw vegetables combine better with cooked cereals4 ,soda crackers or thoroughly toasted unsweetened zwieback may be given occasionally for the evening meal in combination with sago1 fruit gruels or jellies4 ,do not feed a child fresh breads and cakes which contain soda1 yeast or baking powder4 ,a child over three years of age may eat occasionally unleavened fruit cake1 pancakes and fruit tarts which are prepared with eggs4 ,never allow a child to eat ice-cream at the end of a heavy meal4 ,serve it at the beginning of the meal or during the afternoon4 ,four meals per day is generally the best plan for a child1 as long as it sleeps during the day-time4 ,if it is fed on plain1 non-stimulating food it generally takes a nap up to the age of #d or #e years1 and sometimes later1 while a child that is fed upon meats1 beef juices1 meat soups and excess of starch and sweets often refuses to sleep during the day-time at the age of two4 ,meats and sweets or excess of any kind of food irritate the sensitive nerves and produce restlessness and sleeplessness in the child1 and much unnecessary work and sleepless nights of the mother4 ,any normal healthy child can be trained in the matter of eating1 sleeping1 evacuation of the bowels and in other details like clock-work1 if the proper conditions are furnished4 ,at the end of the third year the child may begin to eat well baked beans1 peas or lentils several times per week during the winter4 ,they should be given at the noon meal1 in combination with raw or finely mashed carrots1 or with a tomato salad and raw greens4 ,no more than two tablespoonsful should be given at one meal4 ,systematic training in chewing is absolutely necessary for a good digestion4 ,if legume foods should cause gas on the stomach1 they must be strained and given in the form of soups or purees4 ,walnuts may also be used4 ,give two or three at the end of the meal4 ,for combination1 see 8,menus for ,adults40 ,the amount of food should be increased gradually4 ,at the age of #ab or #ad1 a child may eat nearly as much as an adult4 ,moving picture shows1 car and automobile rides require more nervous energy than strolling in the woods4 ,instead of supplying the system with plain nutritious foods1 such as milk1 nut preparations or wholesome sandwiches on such occasions1 the excitable nerves are generally more stimulated by artificial foods3 candies1 cookies1 sweet graham crackers1 gums or by exhilarating 7pure fruit87 lemonade or germ laden ice-cream4 ,artificial lights and amusements of this kind1 associated with nerve starvation1 cause much eye trouble in children4 ,think of the amount of nervous and muscular energy expended during those hours in comparison with walks or other kind of natural amusements6 ,if the chewing of gum1 candies and other fancies is permissible in cars and theatres1 why not wholesome foods8 ,a small satchel will hold an aluminum can with milk1 a few napkins and other wholesome food products4 ,if confectionery and ice-cream parlors and cheap restaurants were supplanted by hygienic food laboratories and pure water stands1 saloons would soon be on the decrease4 ,,wrong ,,management4 ,the dyspeptic business men and women who have no time or power to digest a meal during the middle of the day are generally the victims of early habits acquired when at school4 ,we cannot try to change the fixed and immovable laws of nature without paying the penalty4 ,nature will keep us in order and control our machine1 if we fulfill her laws4 ,the sun is in sympathy with our digestive forces2 therefore we should rest from labor during the middle of the day1 so that the muscles of the stomach may be able to give all the circular movements1 and others that are necessary1 to thoroughly mix the food with the stomach juices for rapid digestion4 ,solid foods of the protein class1 can only undergo perfect digestion if eaten in the middle of the day4 ,they require many hours to digest1 and in this way they are ready for oxidation and assimilation at night1 when the air is cool4 ,the body can rest1 and the lungs and heart can work better when the stomach is emptied4 ,while on the other hand1 if the heaviest meal is taken at night1 it is either too rapidly digested by physical force1 or it is left half digested in the stomach over night4 ,it congests the liver and kidneys1 produces fermentation1 robs lungs1 heart and skin of their nerve force1 and creates an abnormal appetite the next morning for an excess of energy-giving food1 or it produces a languid feeling and loss of appetite4 ,such a system of living is responsible for the large number of acute and chronic diseases and consumption1 while those who seemingly keep in good health under such conditions do surely shorten their life4 ,perfect health and comfort are worth more than earthly possessions1 and those who strive earnestly to possess and retain health will find a way to change their system of living4 ,there is strength in union1 and if a sufficient number of sensible people demanded different hours for school-children and for people who work indoors1 it would be possible to obtain them4 ,during hot summer days or in the tropics the noon hour is not always the best for the heaviest meal of the day1 but neither should it be spent for work4 ,two meals per day is the best plan on hot days4 ,an individual who is always keyed up to the highest point during the middle of the day1 and expends the best of his energy for work1 cannot expect anything else but bankruptcy4 ,for people who desire two meals per day1 the best time for breakfast is between nine and ten in the morning1 and for dinner between three and four in the afternoon4 ,if three meals are taken1 hard muscular workers1 or those who are employed out of doors1 do well to substitute for their dinner a substantial cold or warm lunch4 ,if through lack of time and convenience a child cannot have its dinner before #d p4 m41 it is better off without it4 ,remember that a cooked dinner consisting of meat1 potatoes and vegetables is not at all necessary for the child's welfare and development1 and cooked vegetables should never be forced upon it if it prefers to eat them raw4 ,healthy children have keen instinct1 and unless their appetite has become perverted by sweets and other artificial1 unnatural foods1 they are more likely to select the right kind of food than the average adult4 ,this book gives a large number of menus1 consisting of raw foods1 which can be quickly prepared when the child comes home from school4 ,nuts1 fruits and raw vegetables form an ideal diet for the summer4 ,baked beans1 peas and lentils warmed over1 or jellied fish1 egg foods1 cheese or steamed puddings in combination with a warm soup or raw apples form a perfect meal during cold1 winter days4 ,if the dinner is eaten between the hours of #c3cj p4 m4 and #d3jj p4 m41 no more food is necessary4 ,if it is served at noon1 give milk or soup between #e and #f p4 m4 ,children should take at least one-half an hour's rest before eating1 when coming home from school4 ,the better way would be to allow children two hours for their noon meal or curtail the hours of school work from #i a4 m4 to #a or #b p4 m4 ,such is the custom in many ,european countries1 and there is no reason why it could not be practiced here4 ,children between the ages of eight and fourteen should retire between #g and #h p4 m4 ,if they get sufficient sleep and are properly fed1 children's diseases need not be feared4 ,,chapter ,,iv4 ,,light ,,lunches ,,and ,,sandwiches4 ,,light ,,lunches4 ,menus for children1 students at college and men and women who have to toil indoors4 ,they can be had in almost any good cafeteria1 or be prepared quickly on a gas or alcohol stove3 #a4 ,corn and tomato soup with black crusts4 #b4 ,cream of tomato soup with zwieback4 #c4 ,green pea soup with zwieback and celery4 #d4 ,broth with egg4 ,sandwiches with bologna or cold meat4 #e4 ,buttermilk with graham toast4 #f4 ,fresh milk with tomato toast4 #g4 ,fruit gruel with white of eggs1 and bread or toast with butter4 #h4 ,strained canned tomato juice with whole wheat toast and butter4 #i4 ,orange juice1 green leaf vegetable with fried bacon and soft boiled eggs4 #aj4 ,pineapple salad with whipped cream and toast4 #aa4 ,apple or banana salad with lettuce and ,french or mayonnaise dressing1 orange juice4 #ab4 ,potato salad with lettuce and soft boiled eggs4 #ac4 ,strawberries1 raspberries or blackberries with rich fresh milk and zwieback or toast1 butter and eggs4 #ad4 ,cherries and egg food4 #ae4 ,cream cheese with apples and sandwiches4 #af4 ,fig or date butter with ryenuts and rich fresh milk or sandwiches4 #ag4 ,raw huckleberries 7one-half to one cupful7 with butter and stale bread4 #ah4 ,lettuce with two or three bananas and one-half to one glass of strained cranberry juice4 #ai4 ,apple salad with lettuce and almond cream or whole almonds4 #bj4 ,apples1 raisins and six to twelve nuts4 #ba4 ,gelatine of fruit1 or bread and bran with cream and toast4 #bb4 ,clam broth or cream soup with toast and raw celery4 #bc4 ,musk melon with lemon and berries4 #bd4 ,baked apples in gelatine with fish salad4 #be4 ,ambrosia or apple sauce with whites of eggs and toast4 ,,lunches ,,for ,,theatres4 ,cocoanut wafers1 macaroons prepared with almond paste1 ,hershy's chocolate1 white figs and rye nuts1 sandwiches with fruit butter or ground dried fruits and nuts4 ,,afternoon ,,drinks ,,and ,,dainties4 ,postum1 weak tea1 bran tea with cream1 unfermented apple juice1 fresh apple cider4 ,,foods--,fruit cakes1 tarts1 cream puffs1 cream rolls1 zwieback1 ,huntly and ,palmer biscuits1 nabiscos1 sandtarts1 ice-creams1 fruit gelatines4 ,,sandwiches4 ,the sandwich is an important part of the bill of fare4 ,it is not necessary to eat a cooked dinner in order to have a square meal1 but for those who work indoors and are unable to take walking exercises before or after their noon meal1 it is important to take some warm fluid or semi-fluid food in the form of broth1 milk or soup as an entree or with their meal4 ,with the convenience of modern inventions of gas1 alcohol and electric stoves1 or patented bottles which keep food warm for hours1 this is easily obtained4 ,an endless variety of nutritious lunches can be prepared from left-over or fresh vegetables1 meats1 fish1 eggs and cheese1 or from raw cereals1 nuts1 fruits and greens4 ,the bread used for sandwiches should always be stale or sun dried and be kept in a dry place in a tin box with good ventilation4 ,,menus ,,for ,,lunch ,,or ,,substitutes ,,for ,,dinner4 ,grated ,cheese with ,apples and ,buttered ,bread4 #a4 ,grate two to four ounces of ,swiss or ,american cheese and carry in a glass jar or paper bag4 ,at lunch-time peel one or two apples1 cut them up in small pieces and mix with grated cheese4 ,eat with buttered bread4 ,meat ,sandwiches with ,olives and ,mayonnaise ,dressing4 #b4 ,prepare a salad from left-over meat1 mixing with olives and dressing1 or slice the meat and put between layers of bread1 and mix the olives with mayonnaise dressing4 ,scrambled ,eggs on ,sandwiches1 and ,cherries4 #c4 ,eat the cherries at the beginning or at the end of the meal2 lettuce is a good addition4 ,ground ,nuts with ,apples and ,raisins4 #d4 ,grind six to twelve nuts in the morning and keep in a jar or paper bag4 ,at lunch-time cut one apple into small pieces1 add twelve raisins and the ground nuts4 ,eat with or without bread and butter4 ,it is best to use only one kind of nuts at a time4 ,celery is also a good addition4 ,nut and ,date ,sandwiches4 #e4 ,remove the stones from one-half dozen or more dates1 cut the dates into small pieces and mix with one-third or one-half the amount of chopped or ground walnuts4 ,spread on buttered bread or eat the bread with it4 ,apples combine well with it1 either as a substitute for bread or in combination with it4 ,in place of whole nuts1 nut-butter may be used2 the latter should always be diluted with an equal amount of water4 ,figs1 raisins or dried currants can be used in the same way as dates4 ,lettuce and celery are good additions4 ,tomatoes with ,popcorn1 ,bread and ,butter4 #f4 ,prepare a salad with tomato and lettuce1 or strain some canned tomatoes4 ,the latter can be carried conveniently in a small ,mason jar4 ,always open the jar a little1 if left to stand in a store or office1 so the air can circulate through it4 ,take one cup of tomato juice in combination with one-half pint or more of warm1 buttered popcorn4 ,eat bread and butter with it1 if desired4 ,egg ,sandwiches with ,watercress and ,olives4 #h4 ,slice some hard boiled eggs and lay on buttered bread4 ,mix some olives and watercress with mayonnaise dressing1 and serve with the bread4 ,egg sandwiches combine well with sliced or potted ham1 or with anchovy or herring--butter1 or with apples4 ,cottage or ,cream ,cheese ,sandwiches4 #i4 ,spread thin slices of rye or black bread with cheese4 ,combine with apples or olives1 with or without lettuce and mayonnaise dressing4 ,cabbage ,salad with ,bread1 ,butter and ,bologna4 #aj4 ,prepare the salad in the morning1 mix with mayonnaise dressing and carry in a glass or jar4 ,prepare the bread with butter and thin slices of bologna or ham4 ,eat the cabbage salad as an entree or with the sandwiches4 ,hard boiled eggs are a good addition4 ,potato ,salad with ,black ,bread and ,butter and ,bologna4 #aa4 ,serve the salad as an entree4 ,prepare thin slices of pompernickle with butter and bologna or ham1 and combine with hard boiled eggs4 ,nuts may be substituted for eggs4 ,peanut and ,olive ,sandwiches4 #ab4 ,remove the stones and cut the olives into small pieces1 mix with diluted peanut butter1 and season with lemon4 ,spread on rye bread4 ,egg ,sandwiches with ,ham or ,chipped ,beef4 #ac4 ,chop some ham or beef very fine4 ,prepare some eggs for scrambling1 mix with the meat and finish like scrambled eggs4 ,when cold spread on sandwiches4 ,raw ,beef ,sandwiches4 #ad4 ,wash some freshly cut round-steak1 dry and scrape4 ,spread on buttered triscuit or soda cracker4 ,combine with lettuce and ,french dressing4 ,serve at once4 ,sandwiches with ,sausage4 #ae4 ,spread thin slices of rye or black bread with butter4 ,cover with liver sausage1 blood sausage or metwurst4 ,goose fat or leaf lard can be substituted for the butter or be omitted4 ,combine with tart apples4 ,onions and lettuce is also a good addition4 ,meat ,sandwiches with ,tomatoes and ,cucumbers4 #af4 ,cut some cold boiled or roasted lean meat into thin slices and lay on buttered bread4 ,eat cucumbers with it4 ,,chapter ,v4 ,,food ,,combinations ,,and ,,menus4 ,,do ,,not ,,mix4 ,meat and ,cheese4 ,cherries and ,milk4 ,fancy ,summer ,fruits and ,onions4 ,fancy ,summer ,fruits and ,cucumber4 ,nuts and ,excess of ,starchy ,food4 ,potatoes and ,tomatoes4 ,potatoes and ,tart ,fruits4 ,potatoes and ,fresh ,yeast ,bread4 ,potatoes and ,white ,bread4 ,potatoes and ,underground ,vegetables4 ,cooked ,greens and ,raw ,greens4 ,meat and ,dates or ,figs4 ,pork and ,sago4 ,cucumber and ,sago4 ,strawberries and ,tomatoes4 ,strawberries and ,beans4 ,bananas and ,corn4 ,fat ,pork and ,cucumbers4 ,pork and ,sweet ,fruits4 ,pork and ,fancy ,fruits4 ,pork and ,corn4 ,meat and ,fish4 ,raw ,fruits and ,cooked ,vegetables4 ,milk and ,cooked ,vegetables4 ,milk and ,meat4 ,fresh ,raw ,fruits and ,cooked ,cereals4 ,cooked ,vegetables and ,nuts4 ,cheese and ,nuts4 ,boiled ,eggs and ,nuts4 ,boiled ,eggs and ,canned ,corn4 ,boiled ,eggs and ,bananas4 ,boiled ,eggs and ,fresh ,pork4 ,boiled ,eggs and ,cheese4 ,bananas and ,pork4 ,bananas and ,cucumbers4 ,skim-milk and ,fruit4 ,cheese and ,bananas4 ,beans and ,bananas4 ,,good ,,combinations4 ,raw ,fruits and ,raw ,cereals4 ,raw ,fruits and ,raw ,cereals and ,nuts4 ,raw ,fruits and ,raw ,greens and ,nuts4 ,raw ,cereals and ,nuts4 ,raw ,cereals and ,raw ,milk4 ,raw ,cereals and ,raw ,vegetables4 ,boiled ,cereals and ,boiled ,milk4 ,boiled ,cereals and ,boiled ,cream4 ,raw ,greens and ,meats or ,eggs4 ,boiled ,greens and ,meats or ,eggs4 ,fats and ,acids4 ,meats and ,acids4 ,cheese and ,apples4 ,cheese and ,rye4 ,eggs and ,salted ,meat4 ,eggs and ,acid ,fruits4 ,eggs and ,greens4 ,nuts and ,apples4 ,nuts and ,bananas4 ,almonds and ,rice4 ,nuts and ,raisins4 ,nuts and ,dried ,currants4 ,the harmony and disharmony between the different foods as mentioned above are only stated in a general way4 ,certain combinations are absolutely harmful to every individual1 others are either harmful to certain temperaments1 or1 to mix them would mean a waste in the animal economy of the body4 ,,remarks4 ,use only one rich protein food at any meal4 ,exceptions3 ,a few nuts which are rich in fat may be eaten at the end of a meal where lean meat is served4 ,milk and milk soups may be taken at the beginning of a meal where meat is served1 but they should never be mixed with the meat dish or used at the end of a meal where meat is served4 ,,chapter ,,vi4 ,,laxative ,,foods4 ,fruit juices1 plums1 tomatoes1 apples1 pears1 grapes1 figs1 fruit-soups1 fruit-gruels1 raisins1 gelatines1 corn1 oats1 spinach1 oranges1 carrots1 parsnips1 bran1 oil1 butter1 cream1 olives1 yolks of eggs1 pecans1 walnuts1 ,brazil nuts1 cucumbers1 onions1 greens4 ,,constipating ,,foods4 ,skim-milk1 liquid foods1 fine flour bread1 potatoes1 tapioca1 white of eggs1 gluten1 mush1 lean meat and cheese made from skim-milk4 ,,menus4 ,a menu which is one-sided or combined wrongly1 that is1 one in which either protein1 carbohydrates1 minerals or fluids are provided in excess1 leads to waste of nervous energy as well as to waste of nutritive material4 ,a wrong combination creates an abnormal appetite for too much or too little food4 ,each person should learn by experience to select the kinds of food which yield him nourishment and avoid those which disagree4 ,,menus ,,for ,,breakfast4 ,people who feel the need of laxative foods during the spring season will find here a number of suitable breakfast menus to choose from3 #a4 ,cooked spinach or yellow dock or mustard greens or dandelion leaves with rye or wheat bread and butter4 ,eggs or bacon1 if desired4 #b4 ,finely mashed boiled beets or turnips or potatoes or carrots or parsnips with plenty of parsley and bacon or ham or cornbeef or chipped dried beef4 #c4 ,rhubarb salad and lettuce with ,french or mayonnaise dressing4 ,cornmeal cakes or muffins4 #d4 ,mushroom salad with lettuce and ,french dressing4 ,bread and butter4 #e4 ,cooked cereal of rice or wheat or rye with hot cream or butter and cucumbers cut in halves4 #f4 ,sliced bananas and grapefruit with nut dressing or with mayonnaise dressing4 #g4 ,cabbage salad with mayonnaise dressing1 hard boiled eggs and bread with butter4 #h4 ,strained canned tomato juice and bananas with lettuce4 #i4 ,fish cakes with steamed potatoes1 parsley and butter4 ,black crusts4 #aj4 ,baked or plain boiled cauliflower with cold boiled beef or chipped beef4 #aa4 ,boiled cauliflower with tomato sauce and stale bread with butter and grated cheese4 #ab4 ,tomato puree with fried parsnip balls1 black toast with butter4 #ac4 ,radishes1 green onions1 whole wheat bread and butter4 #ad4 ,asparagus salad with ham hash1 bread and butter4 #ae4 ,cream of potato soup with black toast or raw carrots or celery4 #af4 ,salted mackerel with creamed potatoes1 a glass of milk1 celery4 #ag4 ,apple salad with mayonnaise dressing1 a slice of stale bread and a glass of milk4 #ah4 ,lettuce with syrup dressing and ,german pancakes with bacon4 #ai4 ,french rolls with butter and boiled ham1 black malt coffee4 #bj4 ,warm apple pie with lettuce and cheese1 black malt coffee4 #ba4 ,apple salad1 corn bread1 creamed chipped beef4 #bb4 ,shredded wheat with strawberries and milk or cream4 #bc4 ,lettuce1 baked potatoes1 fish salad with mayonnaise dressing4 #bd4 ,warmed-over macaroni with tomato puree and cold grated cheese4 #be4 ,macaroni with cream sauce and frankfurter4 #bf4 ,codfish cakes with cream rice or apple rice or apple salad4 #bg4 ,omelet with lettuce and stewed prunes or syrup dressing4 #bh4 ,apple rice with bacon or eggs or fish croquettes1 celery4 #bi4 ,boiled onions with black bread and butter and bologna or frankfurter4 #cj4 ,bread fritters with apple sauce or with lettuce and syrup dressing4 #ca4 ,bacon with string beans1 bread and butter1 stewed prunes4 #cb4 ,lettuce with mayonnaise dressing and baked potatoes with creamed beef4 #cc4 ,celery with ,french dressing and fried sweet potatoes with cranberry sauce4 #cd4 ,corned beef hash with eggs and triscuits with butter4 #ce4 ,lettuce with syrup dressing and buckwheat cakes4 #cf4 ,grated carrots with lettuce and unfired bread with butter or nut-cream4 #cg4 ,turnip salad with lettuce and unfired bread with butter or nut-cream4 #ch4 ,lettuce with ,french dressing and cornmeal patties with cranberry sauce4 #ci4 ,lettuce with ,french dressing and mashed potatoes with buttermilk and bacon4 #dj4 ,apple salad with lettuce and black bread with cheese4 #da4 ,pear salad with cranberries and celery4 ,unfired bread with butter or nut-cream4 #db4 ,lettuce with ,french dressing and baked potatoes and eggs4 ,,what ,,shall ,,we ,,drink ,,with ,,our ,,meals8 ,this question is often asked4 ,it depends entirely on the quality and combination of food which is eaten4 ,a diet consisting of a variety of solids and vegetables with excessive fluids gives the stomach nothing to do2 the contents pass at once into the intestines4 ,such mixtures are ingested instead of being digested2 they cannot be fully utilized because the stimuli upon the drainage of the body is lacking4 ,if dry foods are eaten1 such as sandwiches1 rice1 macaroni1 potatoes or dry cereals1 without the addition of fruits1 vegetables or soups1 a small amount of liquid should be taken4 ,such simple foods do not form a perfect meal1 therefore milk or broths are preferable to water4 ,water is best taken from five to fifteen minutes before the meal or from one to two hours after meals4 ,black malt coffee is sometimes beneficial if one-half cupful is taken after or with meals4 ,it acts like a tonic1 especially if the liver is sluggish4 ,,chapter ,,vi4 ,,menus ,,for ,,dinner4 ,select menus suitable for the season of the year4 ,in the spring-time use more of eggs1 lamb1 fish1 green peas1 spring chicken and egg-foods in the form of pancakes1 omelets and puddings4 ,during the summer eat very little meat4 ,use nuts1 fish1 eggs and milk foods4 ,as the weather gets colder use more protein foods and carbohydrates4 ,during the winter use a larger amount of dried legumes1 nuts and meats1 and more fatty foods4 ,add fruits and vegetables which are in season4 #a4 ,apple salad with lettuce and broiled steak1 shredded wheat with butter4 #b4 ,cream of pea soup4 ,beef or roast pork with potato dumplings1 stewed prunes4 #c4 ,broiled chops with young peas and creamed potatoes4 ,oranges4 #d4 ,tomato salad with lettuce4 ,veal with mushrooms and rice4 ,toast and coffee4 #e4 ,cream of tomato soup4 ,veal chops with peas1 stewed prunes4 #f4 ,broth with egg4 ,spinach1 hard eggs1 tongue4 ,grapes or oranges4 #g4 ,sweet potatoes with roast beef1 tomato puree1 celery4 ,black toast with coffee4 #h4 ,apple salad with watercress1 fish with shredded wheat or bread and butter4 #i4 ,tomato jelly salad4 ,beef croquettes with tomato sauce and rice1 celery4 #aj4 ,cream of potato soup4 ,cold beef with stewed prunes1 bread and butter4 #aa4 ,bean soup4 ,cabbage or sprouts with mutton1 bread and butter4 #ab4 ,raw oysters with lemon and apple salad1 whole wheat bread and butter1 celery4 #ac4 ,boiled veal or mutton with caper sauce and stuffed peppers1 celery4 #ad4 ,barley soup with cracker4 ,roast duck with apple stuffing4 ,grapes or oranges4 #ae4 ,macaroni with grated cold cheese and lettuce salad4 #af4 ,rice with grated cold cheese and lettuce salad4 #ag4 ,baked fish1 boiled potatoes with parsley4 ,black toast with butter and coffee4 #ah4 ,meat soup with bread and butter4 ,fish salad4 ,apples or oranges4 #ai4 ,clam chowder4 ,omelet with lettuce and fruit sauce4 #bj4 ,pea soup with fried bread4 ,roast goose with apple sauce4 #ba4 ,baked potatoes with kidney stew4 ,black toast with butter4 #bb4 ,potato salad with lettuce and fish1 black crusts4 #bc4 ,apple salad4 ,roast chicken with cranberry sauce4 ,steamed pudding with wine sauce4 #bd4 ,rice or barley soup with crackers4 ,corned beef with cabbage and creamed potatoes4 #be4 ,tomato or apple salad with lettuce4 ,nuts4 #bf4 ,rice with tomato sauce4 ,nuts4 #bg4 ,rice with almond butter4 ,almonds4 #bh4 ,banana salad with rye nuts and lettuce4 ,nuts4 #bi4 ,pineapple salad with lettuce4 ,nuts4 #cj4 ,beef or fruit soup4 ,macaroni with cream4 #ca4 ,apple salad with lettuce1 smoked eel with black bread4 #cb4 ,corned beef1 boiled eggs1 potatoes and cabbage4 #cc4 ,knorr's pea soup with crackers4 ,stuffed peppers4 #cd4 ,roast pork ribs with apple filling4 ,oranges1 black bread with butter1 coffee4 #ce4 ,meat croquettes1 beets1 black bread and butter4 #cf4 ,roast chicken with sprouts4 ,cranberry sauce4 ,steamed rice pudding4 #cg4 ,green peas with dumplings and fried bacon1 celery4 #ch4 ,tripe with tomato sauce and sprouts1 triscuit with butter4 #ci4 ,apple salad with blood sausage1 bread and butter4 #dj4 ,tomato salad with lettuce and fish1 bread and butter4 #da4 ,lamb stew with dumplings and green peas4 #db4 ,lettuce salad4 ,mashed carrots and baked beans with lemon4 #dc4 ,pork with sauerkraut and dumplings4 #dd4 ,raw carrots and lettuce salad4 ,pork and lentils4 #de4 ,beefsteak with eggs and potatoes1 celery4 #df4 ,pea soup with crackers4 ,fish with apple salad1 celery4 #dg4 ,rice with frankfurters4 ,nuts4 #dh4 ,sour roast with potato dumplings and lettuce salad4 ,stewed prunes4 #di4 ,broth with egg4 ,apple salad with onions and lettuce1 pork chops4 #ej4 ,pea soup with toast4 ,fish with apple rice4 ,black coffee and crusts4 #ea4 ,apple salad with onions and lettuce1 liver sausage1 black bread4 #eb4 ,milk soup4 ,plum pudding with brandy sauce1 celery4 #ec4 ,game or pork with sauerkraut and potato dumplings4 #ed4 ,tongue with mushroom sauce and baked potatoes4 ,crusts and coffee4 #ee4 ,apple salad with cottage cheese1 olives1 bread and butter4 #ef4 ,boiled beef with string beans1 steamed potatoes with white sauce4 #eg4 ,baked oatmeal with cranberry sauce and celery4 #eh4 ,carrot salad with lettuce4 ,lima beans with cold pork4 ,oranges4 #ei4 ,fish with potato salad and black crusts4 ,grapes4 #fj4 ,roast mutton with peas and baked potatoes1 celery4 #fa4 ,bean soup with raw carrots1 bread and butter4 #fb4 ,barley soup with soda crackers4 ,swiss cheese and apple salad4 #fc4 ,lettuce salad with omelet and stewed prunes or cranberries4 #fd4 ,tomato and lettuce salad with pork tenderloin4 ,oranges1 bread and butter4 #fe4 ,mashed carrots or beets with lemon1 and fat or lean pork4 ,green grapes4 #ff4 ,pea soup with fried bread4 ,calves' liver with apple salad4 #fg4 ,lentil soup with fried bread4 ,codfish balls with apple sauce4 #fh4 ,rice and tomato soup4 ,boiled beef with horse-radish sauce and cabbage4 #fi4 ,milk soup4 ,bologna1 toast and butter4 #gj4 ,salad of tomatoes or apple with mayonnaise dressing4 ,roasted chestnuts4 #ga4 ,calves' tongue with mushroom sauce and rice4 ,crackers with butter4 #gb4 ,lettuce salad4 ,fried eggplant with lemon and beefsteak1 string beans4 #gc4 ,blue or white cabbage with cold or warm roast pork and baked potatoes or apples4 #gd4 ,cabbage rolls with potatoes and white sauce4 ,bread pudding4 #ge4 ,raw sweet corn and tomato salad with ,french dressing4 ,bread and butter4 #gf4 ,chicken soup with rice4 ,roast chicken with stuffed apples and cranberry compote1 celery4 #gg4 ,green pea soup with fried bread4 ,breaded sour goose with potatoes and apple sauce4 #gh4 ,bean soup with cream4 ,apple dumplings with lemon sauce4 #gi4 ,celery and apple salad with mayonnaise dressing4 ,baked squash with lemon and beefsteak4 ,grapes4 #hj4 ,boiled cabbage with egg dressing4 ,bread pudding with stewed prunes or fruit sauce4 #ha4 ,apple and pineapple salad with whipped cream4 ,almonds and raisins4 #hb4 ,apples and lettuce salad4 ,buckwheat pancakes with syrup dressing4 ,nuts4 #hc4 ,corn bread1 #c to #f ounces of canned strained tomato juice4 ,nuts4 #hd4 ,cream of corn soup with black crusts4 ,nuts4 #he4 ,potato salad with cottage cheese and lettuce4 #hf4 ,boiled or steamed bread pudding with tomato sauce or fruit sauce4 #hg4 ,lentils with onions4 ,apple bread pudding1 black coffee4 #hh4 ,tomato soup with crackers4 ,warm pop corn or roasted chestnuts4 #hi4 ,fresh codfish with horse-radish sauce and boiled potatoes4 ,black bread with butter4 #ij4 ,peanut roast with tomato sauce and celery4 #ia4 ,polenta with apricot or cranberry sauce and cheese4 #ib4 ,boiled whole wheat with butter or hot cream and cucumbers4 ,nuts4 #ic4 ,baked rolled oats with cranberry sauce1 celery4 #id4 ,smoked goose breast with apple salad and black bread4 #ie4 ,string bean soup4 ,lima beans or cow beans with bacon4 ,oranges4 #if4 ,asparagus salad4 ,spring lamb with caper sauce1 bread and butter4 #ig4 ,cherry soup4 ,german pancakes with lettuce and syrup dressing4 #ih4 ,blackberry soup4 ,cereal or bread omelet with lettuce and syrup dressing4 #ii4 ,milk soup with sago4 ,german pancakes with gooseberry compote4 #ajj4 ,wine soup with wafers4 ,fish-pudding with apple sauce4 #aja4 ,milk soup with buckwheat groats4 ,boiled fish with potatoes and currant sauce4 #ajb4 ,plum soup with zwieback4 ,steamed or plain bread pudding4 #ajc4 ,bread soup with apples4 ,liver pudding with tomato puree4 #ajd4 ,celery-root salad with crusts4 ,plum pudding with wine sauce4 #aje4 ,bran or bread soup4 ,apple salad with grated cheese4 #ajf4 ,milk or huckleberry soup4 ,unleavened apple pancakes4 #ajg4 ,clabber milk with cream and grapenuts or stale bread4 ,nuts if desired4 #ajh4 ,corn bread with apple salad and lettuce4 ,nuts4 #aji4 ,plain milk rice with currants4 ,nuts4 #aaj4 ,oatmeal soup4 ,ham with kale and fried potatoes4 #aaa4 ,bread dumplings with stewed prunes or pears1 celery4 #aab4 ,fried herring with potato salad4 ,apple-bread pudding4 #aac4 ,buttermilk soup with dried fruit4 ,nuts if desired4 #aad4 ,meat cakes with mashed carrots or beets and lettuce salad4 #aae4 ,peas with codfish1 butter and bread4 #aaf4 ,vegetable pudding with tomato puree and yellow dock4 #aag4 ,bread fritters with lettuce and syrup dressing or stewed prunes4 #aah4 ,baked oats or barley with bologna4 ,nuts if desired4 #aai4 ,whole wheat or rice with bologna4 ,nuts if desired4 #abj4 ,plum salad with raw rolled rye or wheat4 ,walnuts4 #aba4 ,string bean salad4 ,fish pudding with tomato puree or apple sauce1 celery4 #abb4 ,salisbury steak with fried parsnip and lettuce salad4 #abc4 ,steamed mashed pumpkin with pickled tongue or corned beef4 ,black bread with butter4 #abd4 ,watercress salad4 ,pork tenderloin with tomato puree and roasted yellow turnips4 #abe4 ,lettuce salad with mayonnaise dressing4 ,apple or tomato rice with fish or boiled beef4 #abf4 ,lettuce or celery salad with mayonnaise dressing4 ,currant or cherry rice with fried eggs4 #abg4 ,asparagus with cream sauce and cold boiled ham and bread4 #abh4 ,empire salad4 ,bread pudding with wine sauce4 #abi4 ,kidney soup with rice and egg4 ,cooked celery-roots and kidney hash on toast4 #acj4 ,huckleberry soup with white of egg4 ,roman meal cakes with lettuce and syrup dressing4 #aca4 ,dried cherry soup with zwieback4 ,steamed or baked rice pudding with lettuce and syrup dressing4 #acb4 ,barley soup with prunes4 ,cold sliced beef with mustard sauce and string beans4 #acc4 ,asparagus salad4 ,broiled chicken with tomato puree1 triscuit with butter4 #acd4 ,blackberries with one glass of rich milk and bananas4 ,nuts if desired4 #ace4 ,banana and apple salad with lettuce1 ,french or mayonnaise dressing4 ,nuts4 #acf4 ,tomato and cucumber salad with lettuce1 ,french or mayonnaise dressing4 ,fish with bread and butter4 #acg4 ,watercress salad with ,french dressing4 ,veal stew with mushrooms and rice4 #ach4 ,cabbage salad with mayonnaise dressing4 ,hard boiled eggs with whole wheat bread and butter4 #aci4 ,kidney soup with rice4 ,brown kidney stew on toast with asparagus4 #adj4 ,noodle soup4 ,boiled brisket with horse-radish sauce1 bread and butter4 #ada4 ,bread soup with cream4 ,cold sliced boiled meat with string beans1 triscuit with butter4 #adb4 ,cherry soup4 ,corn meal pudding with lemon sauce4 #adc4 ,string bean soup4 ,fried left-over pudding with fruit sauce4 #add4 ,blue fish with steamed potatoes1 parsley and butter4 ,apple-bread pudding4 #ade4 ,spinach with egg4 ,fried fish with crust-potatoes and apple sauce4 ,oranges1 toast with butter1 black unsweetened coffee4 #adf4 ,green pea soup with fried bread4 ,pickled tongue with fried parsnips and lettuce salad4 ,green grapes4 #adg4 ,fish croquettes with apple salad4 ,steamed rice pudding with wine sauce4 ,black unsweetened coffee4 #adh4 ,apple snow on leaves of lettuce4 ,boiled white fish with drawn butter sauce and steamed potatoes1 ,roman meal cakes with apple sauce4 ,black unsweetened coffee4 #adi4 ,stuffed tomatoes with lettuce4 ,plum pudding with butter sauce1 celery4 ,black coffee4 #aej4 ,lettuce and apple salad with grated ,swiss cheese4 ,pumpkin pie with black coffee4 #aea4 ,artichokes with mayonnaise dressing4 ,broiled steak with baked potatoes and sprouts4 ,blue or red grapes4 #aeb4 ,rice and tomato soup4 ,fillet of beef with mashed potatoes and stewed dried mushrooms4 ,apple tart with black unsweetened coffee4 #aec4 ,creamed onions4 ,fried chicken with cranberry compote and endive salad4 ,triscuit with butter1 black unsweetened coffee4 #aed4 ,tomato and celery salad with mayonnaise dressing4 ,baked beans with lemon4 ,boston brown bread1 coffee4 #aee4 ,apple sago with whites of egg and cream4 ,baked white fish with lemon and creamed potatoes4 ,apple pudding1 black coffee4 #aef4 ,cantaloupe with lemon4 ,sliced bananas with whipped cream4 ,pecan or almond nuts4 #aeg4 ,green pea broth with crackers and butter4 ,fried oysters with sauerkraut1 bread and butter4 ,apple fritters with black unsweetened coffee4 #aeh4 ,tomato and lettuce salad4 ,navy or butter beans with carrot puree and fried beachnut bacon4 ,toast with butter and black unsweetened coffee4 #aei4 ,broth with egg and crackers with butter4 ,macaroni and cheese with sprouts4 ,tomato gelatine4 #afj4 ,eggs with spinach and buttered toast4 ,cherry pie with black unsweetened coffee4 ,oranges4 #afa4 ,tomato puree and cabbage rolls with fried parsnips4 ,fruit gelatine4 #afb4 ,banana and date salad with lettuce4 ,pecans4 #afc4 ,barley soup4 ,baked fish and potato puree4 ,fried black toast with butter and unsweetened coffee4 #afd4 ,veal broth with sago4 ,veal with bread dressing1 stewed prunes or rhubarb4 ,black coffee4 #afe4 ,watermelon4 ,meat croquettes with mashed or pickled beets1 celery4 #aff4 ,cherries1 apricot and lettuce salad4 ,nuts4 #afg4 ,cream of tomato soup4 ,corn bread with spinach and boiled eggs4 ,baked apples in gelatine4 #afh4 ,cream of celery soup4 ,cold boiled beef with olives and endive salad4 ,bread pudding with wine or fruit sauce4 #afi4 ,cream of potato soup4 ,smoked eel with apple and lettuce salad4 ,oranges1 black toast and black unsweetened coffee4 ,,chapter ,,vii4 ,,menus ,,for ,,supper4 #a4 ,rice soup with crackers4 ,plum pudding with wine sauce4 #b4 ,corned beef with sprouts1 zwieback with butter and apple sauce4 #c4 ,clam chowder with soda crackers and fruit4 #d4 ,milk soup with black toast4 ,grapes4 #e4 ,apple salad with bacon and black toast4 ,oranges4 #f4 ,pea soup with crackers or raw celery4 ,grapes4 #g4 ,apple salad with fish and black toast4 ,grapes or oranges4 #h4 ,stewed prunes with cream and shredded wheat4 #i4 ,artichokes with dressing4 ,creamed beef on toast4 #aj4 ,potato soup with shredded wheat and raw celery4 #aa4 ,barley soup with soda crackers and raw celery4 #ab4 ,sprouts with pickled tongue4 ,banana gelatine4 #ac4 ,lettuce with omelet and apple sauce4 #ad4 ,beef soup with rice4 ,boiled beef with sprouts1 prunes4 #ae4 ,tomato soup with shredded wheat1 raw celery4 #af4 ,milk-rice with soda crackers or stale black bread4 #ag4 ,broth with egg and toast4 ,puffed wheat with butter and fried bacon4 #ah4 ,three-fourths to one pint of fresh milk with tomato toast4 #ai4 ,meat soup with rice and egg4 ,triscuit1 butter4 #bj4 ,string bean salad with mayonnaise dressing4 ,bran bread with butter1 bacon4 #ba4 ,milk-or apple-rice with codfish cakes4 ,raw celery4 #bb4 ,cream of pea soup with soda crackers4 ,raw celery4 #bc4 ,date and lettuce salad with bread and butter4 #bd4 ,buckwheat gruel with cream and toast with honey or syrup4 #be4 ,huckleberry pie with fresh milk or malt coffee4 #bf4 ,sago gruel with milk or cream and toast with apricot jam4 #bg4 ,baked bananas with black or bran bread and butter1 malt coffee4 #bh4 ,blue grapes4 ,left-over steamed pudding with wine sauce4 #bi4 ,black stale bread with fig butter and rich fresh milk4 #cj4 ,fruit soup of plums or huckleberries1 with whites of egg and toast with butter4 #ca4 ,bread soup with cream or butter1 and soaked ,french prunes4 #cb4 ,whey or buttermilk soup1 with soaked ,french prunes4 #cc4 ,stewed prunes with cream4 ,lemon pie with black malt coffee or milk4 #cd4 ,poached or soft boiled eggs1 with bread and butter4 #ce4 ,apple or cranberry pie with hot or cold milk4 #cf4 ,baked apples with cream4 ,shredded wheat or bran bread with butter1 bacon4 #cg4 ,warm chocolate pudding with cream and one glass of milk with toast4 #ch4 ,red fruit pudding with cream4 ,one glass of milk with toast4 #ci4 ,potato soup with black bread1 raw celery4 #dj4 ,apple or cranberry pie4 ,pine kernels4 #da4 ,fruit or vegetable toast with fried bacon4 ,oranges4 #db4 ,knorr's pea soup with cream and crackers4 ,raw celery4 #dc4 ,musk or watermelon4 ,creamed chipped beef1 triscuit with butter4 #dd4 ,warm boiled custard with fruit sauce1 black crusts or toast4 #de4 ,barley soup with soda crackers4 ,creamed fish with baked apples4 #df4 ,green pea soup with fried bread4 ,fruit cake and cereal coffee1 raw celery4 #dg4 ,broth with egg4 ,steamed pudding with fruit or tomato sauce1 raw celery4 #dh4 ,clam broth with crackers4 ,egg toast with fruit sauce4 #di4 ,buckwheat gruel with cream4 ,fish with apple sauce and toast with butter4 #ej4 ,sago gruel with cream4 ,huckleberry pie with milk or coffee4 #ea4 ,baked bananas4 ,apple bread pudding with milk or coffee4 #eb4 ,blue grapes4 ,fried steamed pudding1 or hominy cakes with fruit sauce4 #ec4 ,rice with milk4 ,black toast with fig butter or honey4 #ed4 ,blue plum soup with sago and whites of egg4 ,pumpkin pie with coffee4 #ee4 ,bread soup4 ,chops or beef with apple salad and mayonnaise dressing4 #ef4 ,pea broth4 ,tripe with tomato or whey sauce and toast with butter4 #eg4 ,melon with lemon or berries4 ,codfish cakes with bread and butter4 #eh4 ,cream of corn soup with tomato toast4 #ei4 ,rice flour with hot cream or milk4 ,toast with eggs4 #fj4 ,milk rice with soda crackers or toast4 #fa4 ,clear broth with crusts4 ,eggs and macaroni with fruit sauce4 #fb4 ,apple salad1 puffed wheat with butter and fried bacon4 #fc4 ,broth with egg and cracker4 ,sprouts with lamb1 toast with butter4 ,oranges4 #fd4 ,fresh milk with tomato toast4 #fe4 ,apple or tomato salad with mayonnaise dressing4 ,fish with lemon and toast with butter4 #ff4 ,apple and celery salad4 ,fruit cake with black coffee4 #fg4 ,raspberries or strawberries1 dry toast or shredded wheat1 one or two glasses of rich fresh milk4 #fh4 ,tomato or blackberry toast1 with one or two glasses of rich milk4 #fi4 ,fruit gelatine with cream4 ,sandwiches1 black coffee4 #gj4 ,one or two glasses of sterilized blackberry juice with zwieback4 ,omelet with fruit sauce4 #ga4 ,clabber milk with cream and dry toast4 ,nuts if desired4 #gb4 ,lemon pie with fresh milk1 or sand tart with fruit salad4 #gc4 ,raw huckleberries and zwieback with sweet butter4 ,nuts if desired4 #gd4 ,asparagus or artichokes with mayonnaise dressing4 ,sandwiches4 #ge4 ,boiled skim-milk with black bread4 #gf4 ,meat soup with barley4 ,apple salad or bread with ,swiss cheese or cream cheese or cottage cheese4 ,for additional menus see recipes of soups1 gelatines1 salads1 fish1 sandwiches and egg foods4 ,many of the above menus are suitable for children and for people of sedentary habits4 ,for those who require a liberal amount of nutritious food1 it is easy to make up a number of additional menus from light protein foods for the evening meal1 such as3 ,cream cheese1 cottage cheese1 ,swiss cheese1 fish1 lamb chops1 meat cakes 7prepared from left-over cooked meats71 eggs1 pancakes 7prepared with eggs or cream71 fried egg-toast1 sausages1 legume soups1 etc4 ,apples1 tomatoes and prunes combine well with all the above mentioned foods4 ,,chapter ,,viii4 ,,poor ,,man',s ,,bill ,,of ,,fare4 ,suitable for people who perform hard manual labor1 out of doors1 and for those who are not steadily employed4 ,sample ,menu4 ,how to feed a family of five 7#b adults and #c children under #ab years of age7 on #e4jj per week or #ad cents per person per day--#ga cents per day for all4 ,,breakfast4 ,cereal salad with apples and onions4 ,cost in ,cents4 ,rylax or rolled wheat #b cups #b ,apples #c large #e ,cotton seed oil #c tablespoons #b ,lemon #a ,onion #a whole ,,dinner4 ,lettuce with syrup dressing4 ,dried green peas with dumplings and fried bacon4 ,lettuce #a head #b ,syrup #c tablespoons #a ,lemon or vinegar #b tablespoons -- ,cotton seed oil #c tablespoons #b ,onion #a whole ,peas #a pound #e ,flour #a cups #c ,bacon pound #ae ,,supper4 ,cream of tomato soup with dry toast4 ,tomatoes #a can #h ,soup stock #a quart #e ,milk #a quart #h ,butter #c tablespoons #d ,flour #d tablespoons ,toast #g large slices #d -------- ,,total #fi ,cents ,if porridge with milk is desired for breakfast1 substitute a quart of milk in place of apples1 oil1 lemon and onion4 ,use one and three-fourths cup of rolled wheat or rye in place of two and one-half cups4 ,if sugar is necessary1 add fifteen prunes or five level tablespoons of sugar4 ,during the summer1 substitute carrots or cucumbers for the sweets4 ,raw1 sweet or sub-acid fruits do not combine well with cooked cereals4 ,raw fruits and raw cereals is a better combination4 ,in order to reduce the cost of living to #aj cents per person per day or #ej cents per day for all1 leave out the fat meat costing #ae cents1 and some of the butter1 replacing it by cooking oil4 ,it is easy to modify the diet or add to it in a given direction4 ,if more protein is required1 a boiled egg or a few nuts may be added to the breakfast4 ,if more fuel is needed1 it can be added in the form of soup1 fruits or fat4 ,in comparing the value of #a pound of legumes with #a pound of lean meat and the additional fatty and green foods that are necessary with a meat diet1 the housewife will realize that she must either have a big purse for the bills of fare with meat1 or starve her family if they do not like legumes4 ,ten cents per day is a small sum for a useful citizen to live on1 yet thousands of people are compelled to do so every year1 and for these the following pages might be of assistance4 ,economical management1 self-denial and abstinence from luxuries are the lessons to be studied4 ,look over the chapter on protein foods carefully4 ,never economize in these in order to buy cake1 pastry or sweets4 ,all who1 for some reason or other1 have to fight off starvation1 will find that whole wheat bread and pure water or oatmeal porridge are the most perfect foods to keep them in fair health4 ,they prevent diseases which might be the result of such conditions4 ,to keep up on tea1 coffee1 sugar1 white bread and liquor might result in dangerous breakdowns1 insanity1 murder and suicide4 ,coffee1 tea and alcohol are medicines2 they are valuable at times for the sick1 when the system cannot digest food1 or under conditions where not sufficient natural food can be obtained4 ,on such occasions they may prevent disease and death4 ,,household ,,bookkeeping ,protein,cereals ,green ,fruits,stimulants ,income,expenditure ,foods ,bread ,vegetables ,fats and ,misc4 ,potatoes ,sugar #a ---------------------------------------- ----------------------- #b ---------------------------------------- ----------------------- #c ---------------------------------------- ----------------------- #d ---------------------------------------- ----------------------- #e ---------------------------------------- ----------------------- #f ---------------------------------------- ----------------------- #g ---------------------------------------- ----------------------- #h ---------------------------------------- ----------------------- #i ---------------------------------------- ----------------------- #aj ---------------------------------------- ----------------------- #aa ---------------------------------------- ----------------------- #ab ---------------------------------------- ----------------------- #ac ---------------------------------------- ----------------------- #ad ---------------------------------------- ----------------------- #ae ---------------------------------------- ----------------------- #af ---------------------------------------- ----------------------- #ag ---------------------------------------- ----------------------- #ah ---------------------------------------- ----------------------- #ai ---------------------------------------- ----------------------- #bj ---------------------------------------- ----------------------- #ba ---------------------------------------- ----------------------- #bb ---------------------------------------- ----------------------- #bc ---------------------------------------- ----------------------- #bd ---------------------------------------- ----------------------- #be ---------------------------------------- ----------------------- #bf ---------------------------------------- ----------------------- #bg ---------------------------------------- ----------------------- #bh ---------------------------------------- ----------------------- #bi ---------------------------------------- ----------------------- #cj ---------------------------------------- ----------------------- #ca ---------------------------------------- ----------------------- ,tot'l ,monthly total receipts1 4444 ,savings1 4444 ,knowledge of bookkeeping is a necessity for systematic homekeeping4 ,the experience gained from a household book with careful planning for one year is of more value than the experience gained from five years of unsystematic housekeeping4 ,wise management of a home will enable a family with a moderate income to enjoy comforts and pleasures1 of which a family in better circumstances1 but with poor and unwise management1 is deprived4 8,time is money10 therefore careful planning of the time that is expended for work1 rest1 recreation and outdoor life is as important as management of finances4 ,many women waste much valuable time with nonsensical details in the line of cleaning1 cooking and fancy sewing4 ,this abnormal amount of manual work and neglect of mental development is generally followed by worry and poor health1 as the result of an anemic brain4 ,in those conditions mental healers perform miraculous cures either by changing the activity of the mind or by paralyzing it to the extent of ignoring the plain facts of nature1 and by denying the testimony of the senses4 ,the modern household is full of unwholesome things1--too many pictures1 carpets1 curtains and other ornaments1 and too many salted1 peppered1 sugared and greasy artificial foods1 with a lot of unnecessary dishes and utensils4 ,a woman who enjoys spending all her time in drudgery1 values herself below the poorest paid day-laborer4 ,to save time and strength means investing time and strength on more important subjects1 such as harmonious conversations1 out of door exercise1 attending lectures1 and the teaching of the laws of health and hygiene to the young1 which cannot be begun too early4 ,unsystematic management of household work and the care of children has broken up many a home4 ,,how ,,to ,,feed ,a ,,family ,,of ,,five 7#b ,,adults ,,and #c ,,children7 ,,on #c4ej ,,per ,,week ,,or #aj ,,cents ,,per ,,person ,,per ,,day ,,during ,,fall ,,and ,,winter4 ,staple foods for two weeks4 ,cost in cents4 ,flour #aj pounds #ce ,graham or whole wheat bread #c loaves #ae ,rye bread #a loaf #aj ,sugar #a pound #je ,cereal coffee #a package #bj ,coffee beans pound #aj ,bran #a package #ae ,roman meal #a package #ae ,rolled or steel-cut oats #a package #aj ,rice #b pounds #aj ,potatoes #d pounds #bj ,tomatoes #c cans #be ,bacon pound #ae ,dry peas #b pounds #aj ,dry beans #b pounds #aj ,lentils #a pound #je ,corn meal #c pounds #aj ,dried prunes #d pounds #be ,cheese pound #aj ,onions #a pound #je ,macaroni #a pound #aj ,salt #a bag #je ,vinegar #a pint #je ,cotton seed oil #b quarts #ej ,apples #f pounds #be ,syrup #a pint #je ,pumpkin #a #aj ,eggs dozen #be ,rolled rye #a package #ae ,butter #b pounds #de ,corn starch #a package #aj ,rolled wheat #a package #aj ---- ,total #d4ie ,,saturday4 ,breakfast4--,roman meal cakes with lettuce and syrup dressing4 ,dinner4--,hot skim-milk with black crusts4 ,macaroni with grated cheese4 ,supper4--,meat soup with tomatoes and rice4 ,fried bread with apple sauce4 ,cost of additional foods for ,saturday3 ,one gallon of skim-milk #e cents1 lettuce #e cents1 beef brisket #ae cents1--total #be cents4 ,,sunday4 ,breakfast4--,baked pumpkin1 lettuce salad with raw rolled rye4 ,dinner4--,warmed-over macaroni with soup stock1 meat with tomato sauce4 ,supper4--,hot skim-milk with black crusts or stale bread4 ,cost of additional foods for ,sunday3 ,none4 ,,monday4 ,breakfast4--,oatmeal porridge with butter or left-over boiled skim-milk4 ,dinner4--,mixed boiled dinner of beans1 potatoes and carrots4 ,supper4--,soup from left-over scraps of tomatoes and meat1 thickened with fat and flour1 or pumpkin pie and black coffee or hash4 ,cost of additional foods for ,monday3 ,carrots and parsley #e cents1--total #e cents4 ,,remarks3 ,a portion of the skim-milk should be boiled on ,sunday and balance be put in a pan for cottage cheese4 ,on ,monday put one-half of the two pounds of beans in an earthen pot to bake before the carrots and potatoes are added4 ,preserve the baked beans with oil and keep in a cool place until ,thursday4 ,,tuesday4 ,breakfast4--,rice with carrots and frankfurters4 ,dinner4--,green pea soup4 ,codfish with butter sauce and potatoes with parsley4 ,supper4--,left-over soup4 ,egg toast with stewed prunes or apple sauce4 ,cost of additional foods for ,tuesday3 ,frankfurters1 #e cents1 fish1 #ae cents1--total #bj cents4 ,,wednesday4 ,breakfast4--,corn meal mush or cakes with raw or stewed apples or prunes4 ,dinner4--,cottage cheese with apple or potato salad and lettuce4 ,supper4--,bread soup4 ,apple pancakes with lettuce salad4 ,cost for additional foods for ,wednesday3 ,none4 ,,thursday4 ,breakfast4--,white or black toast with whey sauce 7use whey which is drained from cottage cheese74 ,dinner4--,lettuce salad4 ,raw carrots with baked beans4 ,brown bread with butter4 ,supper4--,tomato and meat soup with toast4 ,celery4 ,cost of additional foods for ,thursday3 ,lettuce #e cents1 carrots #e cents1 parsley and celery #e cents1 ,boston brown bread #aj cents1 soup bone #e cents1--total #cj cents4 ,,friday4 ,breakfast4--,oatmeal porridge with butter and syrup4 ,dinner4--,milk soup with ,roman meal4 ,fried herring and potatoes with parsley4 ,supper4--,lentil soup with fried bread4 ,cost of additional foods for ,friday3 ,skim-milk #e cents1 herring #aj cents1--total #ae cents4 ,total expenditure for the first week1 #ie cents4 ,,saturday4 ,breakfast4--,corn meal cakes with lettuce and syrup dressing4 ,dinner4--,potato soup 7prepared with fat1 flour and skim-milk74 ,noodles with stewed prunes4 ,supper4--,hot skim-milk with stale bread4 ,cost of additional foods for ,saturday3 ,none4 ,,remarks3 ,bake bread from one-half of the ten pounds of flour1 mix with ,roman meal instead of whole wheat flour4 ,,sunday4 ,breakfast4--,bran muffins with stewed prunes4 ,dinner4--,water rice with raisins or currants4 ,nuts4 ,supper4--,corn starch pudding with stewed prunes and black crusts4 ,cost of additional foods for ,sunday3 #a pound of nuts #aj cents1 raisins #e cents1--total #ae cents4 ,,remarks3 ,prepare the corn starch pudding on ,saturday4 ,use balance of skim-milk with one-half water1 a piece of butter1 the yolk of an egg1 some salt and a little sugar4 ,,monday4 ,breakfast4--,rolled rye with butter and syrup4 ,dinner4--,noodles with tomato sauce and liver4 ,supper4--,potato soup with parsley and toast4 7,prepare with fat1 flour and left-over gravy from liver47 ,cost of additional foods for ,monday3 ,liver #ae cents1--total #ae cents4 ,,tuesday4 ,breakfast4--,corn bread or fried mush with lettuce and syrup dressing4 ,dinner4--,dried peas with flour dumplings and bacon sauce4 ,stewed prunes if desired4 ,supper4--,corn meal porridge with skim-milk4 ,cost of additional foods for ,tuesday3 ,skim-milk #e cents1 lettuce #e cents1--total #aj cents4 ,,wednesday4 ,breakfast4--,oat meal porridge with butter4 ,dinner4--,lima beans with frankfurters and raw carrots4 ,supper4--,stale bread with prune jam4 ,fresh milk diluted with barley water4 ,cost of additional foods for ,wednesday3 ,beans #e cents1 frankfurters #aj cents1 fresh milk #aj cents1 carrots and parsley #e cents1--total #cj cents4 ,,thursday 7,thanksgiving74 ,breakfast4--,rolled wheat porridge with butter4 ,dinner4--,apple salad with lettuce4 ,blood or liver sausage with rolled rye or black bread or baked oatmeal with cranberry sauce and celery4 ,supper4--,tomato and lentil soup with fried bread4 ,cost of additional foods for ,thursday3 ,lettuce #e cents1 sausage #ae cents1--total #bj cents4 ,,friday4 ,breakfast4--,porridge from any kind of cereal with butter4 ,dinner4--,cooked greens 7pick some mustard or yellow dock on the street74 ,bread or flour dumplings with creamed fresh or salted codfish4 ,supper4--,milk soup from stale bread and skim-milk4 ,cost of additional foods for ,friday3 ,fish #aj cents1 skim-milk #e cents1--total #ae cents4 ,expenditure for staple foods #d4ie ,additional expenditure for first week 4#ie ,additional expenditure for second week #a4aj ---- ,total #g4jj ,staple ,food for ,two ,weeks3 ,cost in ,cents4 ,baking powder #a can #ae ,dried apples #b pounds #ae ,pearl barley #b pounds #aj ,flour #aj pounds #ce ,sugar #a pound #je ,rice #b pounds #aj ,eggs dozen #be ,apples #f pounds #be ,leaf lard #b pounds #aj ,shoulder of mutton #c pounds #ae ,dried peas #b pounds #aj ,beans #b pounds #aj ,lentils #b pounds #aj ,bacon pound #ae ,corn meal #c pounds #aj ,rolled rye #a package #ae ,oats #a package #aj ,wheat #a package #aj ,onions #a pound #je ,cabbage #a head #je ,lettuce #c heads #je ,black bread #a loaf #aj ,whole wheat flour #b pounds #aj ,buckwheat flour #a package #ae ,potatoes #d pounds #bj ,cotton ,seed ,oil #b quarts #ej ,cheese pound #aj ,apples #f pounds #be ,butter pound #bj ,tomatoes #c cans #be ,milk delivered for two weeks #a quart per day #a4be ,crackers #a package #je ,nuts #b pounds #bj ---- ,total #f4je ,,saturday4 ,breakfast4--,mixed rolled rye and wheat porridge with butter and syrup4 ,dinner4--,cabbage with mutton and bread and butter4 ,supper4--,soup of mutton with rice and crackers4 ,one-half quart of milk with barley water and toast for two children4 ,cost of additional foods for ,saturday3 ,none4 ,,remarks3 ,prepare sufficient bread for two weeks4 ,if cabbage is left over1 prepare it with fat1 vinegar and flour and keep for ,tuesday4 ,,sunday4 ,breakfast4--,lettuce with syrup dressing and buckwheat cakes4 ,dinner4--,rice soup with milk and raisins4 ,nuts4 ,supper4--,left-over meat soup and bread for three4 ,milk and toast for two children4 ,cost of additional foods for ,sunday3 ,none4 ,,monday4 ,breakfast4--,oatmeal porridge with hot milk4 ,dinner4--,lettuce with syrup dressing4 ,roman meal cakes4 ,hash of mutton4 ,supper4--,baked apples in oil with black bread and residue of leaf lard with fried onions4 ,one pint of milk and toast for two children4 ,cost of additional foods for ,monday3 ,none4 ,,remarks3 ,cut the leaf lard very fine1 fry it in a pan with apples and a little oil4 ,,tuesday4 ,breakfast4--,cornmeal mush with hot milk4 ,dinner4--,bean soup with bread4 ,cabbage and frankfurters4 ,supper4--,pearl barley porridge with milk and cracker 7for all74 ,cost of additional foods for ,tuesday3 ,frankfurters #e cents1--total #e cents4 ,,wednesday4 ,breakfast4--,three raw apples with black bread and lard4 ,dinner4--,noodles and kidney stew4 ,bread if desired4 ,supper4--,cream of green pea soup with bread and celery4 ,cost of additional foods for ,wednesday3 ,celery #e cents1 kidney #e cents1--total #aj cents4 ,,thursday4 ,breakfast4--,mixed rolled rye and wheat porridge with hot milk4 ,dinner4--,mixed boiled dinner of beans1 carrots and potatoes4 ,supper4--,milk of soup for all4 ,cost of additional foods for ,thursday3 ,carrots and parsley #e cents1--total #e cents4 ,,remarks3 ,keep one-half of the beans separate and bake for ,sunday4 ,,friday4 ,breakfast4--,cornmeal pancakes with lettuce and syrup dressing4 ,dinner4--,cream of corn soup4 ,meat croquettes and stewed dried apples4 ,bread4 ,supper4--,bread soup with milk 7for all74 ,cost of additional foods for ,friday3 ,canned corn #aj cents1 ,hamburg steak #e cents1 skim-milk #e cents1 lettuce #e cents1--total #be cents4 ,,remarks3 ,prepare the corn soup with fat and flour1 then add hot skim-milk4 ,use one pint of fresh milk for the bread soup and the balance skim-milk4 ,total ,expenditure for the week #ej;c4 ,,saturday4 ,breakfast4--,oatmeal porridge with hot milk4 ,dinner4--,baked noodles with milk and frankfurters4 ,supper4--,mustard greens or yellow dock with lentils4 ,milk and toast for two children4 ,cost of additional foods for ,saturday3 ,frankfurters #e cents1 total #e cents4 ,,sunday4 ,breakfast4--,three raw apples and black bread with lard4 ,dinner4--,lettuce salad with ,french dressing4 ,baked beans and bread4 ,supper4--,milk toast for all4 ,cost of additional foods for ,sunday3 ,lettuce #e cents1 milk #e cents1--total #aj cents4 ,,remarks3 ,re-boil the skim-milk from ,friday for cooking or baking4 ,,monday4 ,breakfast4--,lettuce with syrup dressing4 ,cornmeal pancakes4 ,dinner4--,milk soup with ,roman meal4 ,bran biscuits with cheese and stewed dried apples4 ,supper4--,cream of tomato soup with toast and celery4 ,cost of additional foods for ,monday3 ,celery #e cents1--total #e cents4 ,,tuesday4 ,breakfast4--,chopped apples with syrup dressing and raw rolled rye4 ,dinner4--,cream of lentil soup4 ,tripe with tomato sauce and potatoes4 ,supper4--,toast with apple sauce and hot milk diluted with barley water4 ,cost of additional foods for ,tuesday3 ,tripe #aj cents1--total #aj cents4 ,,wednesday4 ,breakfast4--,rolled wheat porridge with butter4 ,dinner4--,mustard greens and unleavened pancakes with syrup or fruit sauce4 ,supper4--,cream of pea soup with toast4 ,cost of additional foods for ,wednesday3 ,skim-milk #e cents1--total #e cents4 ,,remarks3 ,flavor the greens with bacon4 ,use skim-milk and three eggs for the pancakes4 ,set part of the skim-milk for cottage cheese4 ,,thursday4 ,breakfast4--,oatmeal porridge with hot milk4 ,dinner4--,lima beans with potatoes and frankfurters or bologna4 ,supper4--,apple pie with hot milk4 ,cost of additional foods for ,thursday3 ,frankfurters #e cents1--total #e cents4 ,,friday4 ,breakfast4--,buckwheat cakes with lettuce or yellow dock and syrup dressing4 ,dinner4--,lentil and tomato soup4 ,cottage cheese with apple salad4 ,supper4--,bread pudding with fruit sauce4 ,cost of additional foods for ,friday3 ,lettuce #e cents1--total #e cents4 ,expenditure for staple foods #f4je ,additional ,expenditure for first week 4#ej ,additional ,expenditure for second week 4#de ---- ,total #g4jj ,,how ,,to ,,feed ,a ,,family ,,of ,,five ,,on #e4jj ,,per ,,week ,,or #ad ,,cents ,,per ,,person ,,per ,,day ,,during ,,the ,,fall ,,and ,,winter4 ,buy the same staple foods as suggested for the foregoing menus2 add to it3 ,oranges1 bananas1 cream1 peanut-butter1 eggs1 bacon1 cheese1 tomatoes1 apples1 rice1 peas1 celery1 string beans1 grapes or other fruits or vegetables4 ,,how ,,to ,,feed ,a ,,family ,,of ,,five 7#b ,,adults ,,and #c ,,children7 ,,on #c4ej ,,per ,,week ,,or #aj;c4 ,,per ,,day ,,during ,,spring ,,and ,,summer4 ,stale1 whole wheat1 graham and ,cost in ,cents4 white bread #c loaves #be ,flour #aj pounds #ce ,stale black bread #b loaves #ae ,cereal coffee #a package #bj ,coffee beans pound #aj ,bran #a package #ae ,roman meal #a package #ae ,cream of wheat #a package #bj ,rice #f pounds #be ,potatoes #d pounds #bj ,tomatoes #c cans #be ,bacon pound #ae ,green dried peas #b pounds #aj ,lima beans #b pounds #aj ,white beans #b pounds #aj ,corn meal #d pounds #aj ,dried prunes #b pounds #aj ,salt #a bag #je ,vinegar #a pint #je ,cotton seed oil #a quart #be ,apples #f pounds #be ,syrup #a pint #je ,rolled rye #a package #ae ,rolled wheat #a package #aj ,corn starch #a package #aj ,butter pound #bj ,eggs #b dozen #ce ,peanut butter #a jar #be ,dried apricots #b pounds #aj ,onions #a pound #je ---- #d4he ,,remarks3 ,use plenty of parsley1 pick green leaves such as mint1 yellow dock1 mustard greens and others on the road or in the country4 ,keep the eggs on ice or in salt water in a cool place4 ,,saturday4 ,breakfast4--,mustard greens on toast4 ,dinner4--,lettuce salad with baked beans and bread with butter4 ,supper4--,rice and tomato soup with cracker or fried bread4 ,cost of additional foods for ,saturday3 ,lettuce #e cents1--total #e cents4 ,,sunday4 ,breakfast4--,cereal salad with apples1 onions and lettuce4 ,dinner4--,steamed pudding with apricot sauce4 ,supper4--,fresh milk and toast with tomato or apricot jam4 ,cost of additional foods for ,sunday3 ,milk #aj cents1--total #aj cents4 ,,monday4 ,breakfast4--,cream of wheat porridge with butter and raw cucumbers4 ,dinner4--,green pea soup with raw carrots4 ,left-over pudding4 ,supper4--,buttermilk rice with prunes4 ,cost of additional foods for ,monday3 ,carrots #e cents1 buttermilk #e cents1--total #aj cents4 ,,remarks3 ,cook sufficient pea soup for two meals4 7,use two-thirds of the two pounds of peas47 ,,tuesday4 ,breakfast4--,mashed potatoes with buttermilk and bacon sauce4 ,black toast4 ,dinner4--,apple salad with peanut dressing and raw rolled rye or wheat4 ,supper4--,cream of pea soup with toast and celery or parsley4 ,cost of additional foods for ,tuesday3 ,fresh milk #aj cents1--total #aj cents4 ,,remarks3 ,use a pint of milk for the left-over pea soup4 ,,wednesday4 ,breakfast4--,cornmeal mush with hot milk4 ,dinner4--,lima beans with carrots1 potatoes and parsley4 ,supper4--,yellow dock 7raw or cooked7 and egg toast with stewed prunes4 ,cost of additional foods for ,wednesday3 ,carrots #e cents1--total #e cents4 ,,thursday4 ,breakfast4--,mashed turnips or carrots and toast with butter4 ,dinner4--,lettuce salad with unleavened apple pancakes4 ,supper4--,meat soup of lamb with rice and tomatoes4 ,toast with butter4 ,cost of additional foods for ,thursday3 ,shoulder or neck of mutton #ae cents1 lettuce #e cents1--total #bj cents4 ,,remarks3 ,cut the meat in five pieces1 cover with a little hot vinegar for half an hour1 pour off2 then add soup stock and keep in gelatine until ,saturday4 ,,friday4 ,breakfast4--,cream of wheat porridge and butter4 ,dinner4--,cooked spinach with fish and baked noodles4 ,supper4--,strawberries with toast and scrambled eggs4 ,cost of additional foods for ,friday3 ,fish #ae cents1 strawberries #aj cents1--total #be cents4 ,total expenditure for the week #he;c4 ,,saturday4 ,breakfast4--,left-over noodles with tomato sauce4 ,dinner4--,raw cabbage salad with mayonnaise dressing and lamb in gelatine4 ,bread4 ,supper4--,cream of tomato soup with fried bread and celery4 ,cost of additional foods for ,saturday3 ,cabbage #e cents1 celery #e cents1--total #aj cents4 ,,sunday4 ,breakfast4--,creamed boiled cabbage with stale bread or toast4 ,dinner4--,fruit salad of apricots or peaches and lettuce with rolled rye and nuts 7#d to #h walnuts per person74 ,supper4--,pancakes or cornmeal patties with fruit sauce4 ,cost of additional foods for ,sunday3 ,nuts #aj cents1 fruit #aj cents1 lettuce #e cents1--total #be cents4 ,,monday4 ,breakfast4--,rice soup of buttermilk or milk with prunes4 ,dinner4--,mixed boiled dinner of lima beans1 carrots and potatoes4 ,supper4--,egg toast or pancakes with fruit sauce4 ,cost of additional foods for ,monday3 ,skim-and buttermilk #aj cents1 carrots #e cents1--total #ae cents4 ,,remarks3 ,use part of the milk for pancakes4 ,leave some for clabber milk4 ,,tuesday4 ,breakfast4--,stale bread with peanut-butter and apples4 ,dinner4--,clabber milk with zwieback1 doughnuts or pancakes 7prepared with eggs74 ,supper4--,string beans and meat stew with dumplings4 ,cost of additional foods for ,tuesday3 ,string beans #aj cents1 meat #aj cents1--total #bj cents4 ,,wednesday4 ,breakfast4--,cherries with corn bread or egg toast4 ,dinner4--,yellow dock on toast4 ,steamed rice pudding with fruit sauce4 ,supper4--,raspberries and fresh milk with toasted bread4 ,cost of additional foods for ,wednesday3 ,cherries #aj cents1 raspberries #aj cents1 milk #aj cents1--total #cj cents4 ,,thursday4 ,breakfast4--,left-over yellow dock and ,roman meal cakes or bran muffins4 ,dinner4--,julienne soup with fried bread4 ,apple rice with peanut sauce4 ,raw celery4 ,supper4--,asparagus with ,french dressing or butter sauce and frankfurters or chipped beef and bread4 ,cost of additional foods for ,thursday3 ,asparagus #aj cents1 meat #e cents1 celery #e cents1--total #bj cents4 ,,friday4 ,breakfast4--,rolled wheat porridge with butter4 ,dinner4--,baked noodles with tomato sauce and lettuce4 ,supper4--,milk soup with black crusts4 ,cost of additional foods for ,friday3 ,lettuce #e cents1 skim-milk #e cents1--total #aj cents4 ,expenditure for staple foods #d4he ,total ,expenditure for first week 4#he ,total ,expenditure for second week #a4cj ---- ,total #g4jj ,staple ,foods for ,two ,weeks4 7,cost in ,cents47 ,stale whole rye and wheat bread #e loaves 4#dj ,roman meal #a package 4#ae ,cream of wheat #a package 4#bj ,rice #f pounds 4#be ,potatoes #d pounds 4#bj ,raw tomatoes #c pounds 4#aj ,bacon pound 4#ae ,green dried peas #b pounds 4#aj ,cow beans #b pounds 4#aj ,lentils #b pounds 4#aj ,corn meal #d pounds 4#aj ,salt #a bag 4#je ,vinegar #a pint 4#je ,lemon dozen 4#aj ,cotton seed oil #a quart 4#be ,olive ,oil #a bottle 4#be ,apples #f pounds 4#be ,rolled rye #a package 4#ae ,rolled wheat #a package 4#aj ,corn starch #a package 4#aj ,butter #a pound 4#bj ,eggs #b dozen 4#de ,peanut butter #a jar 4#be ,baking powder #a can 4#ae ,radishes #b bunches 4#je ,green onions #b bunches 4#je ,walnuts #b pounds 4#be ,lettuce #c heads 4#je ,celery #a bunch 4#je ,carrots #b bunches 4#je ---- #d4gj ,a few staple foods1 such as coffee1 bran and a few cereals1 are supposed to be left over from the last two weeks4 ,use peanut butter in place of butter4 ,,saturday4 ,breakfast4--,green onions and radishes with bread and butter4 ,dinner4--,tomato salad and lettuce4 ,creamed horse beans with parsley4 ,bread4 ,supper4--,rice and tomato soup4 ,celery4 ,cost of additional foods for ,saturday3 ,none4 ,,sunday4 ,breakfast4--,mashed carrots4 ,lettuce salad and horse beans4 ,dinner4--,apple and lettuce salad4 ,nuts 7#d to #h per person74 ,supper4--,lemon pie with black malt coffee4 ,cost of additional foods for ,sunday3 ,none4 ,,monday4 ,breakfast4--,cream of wheat with butter4 ,dinner4--,lamb or beef stew with dumplings4 ,celery4 ,supper4--,green pea soup with fried bread or left-over dumplings4 ,cost of additional foods for ,monday3 ,meat #aj cents1--total #aj cents4 ,,remarks3 ,prepare enough pea soup for the next day4 ,,tuesday4 ,breakfast4--,fruit salad of apricots1 peaches or plums1 and lettuce with rolled raw wheat or rye4 ,dinner4--,pea roast or steamed bread pudding with tomato sauce4 ,celery4 ,supper4--,fresh berries and toast with milk4 ,cost of additional foods for ,tuesday3 ,fruit #e cents1 lettuce #e cents1 celery #e cents1 berries #aj cents1 milk #aj cents1--total #ce cents4 ,,wednesday4 ,breakfast4--,roman meal cakes with lettuce and syrup dressing4 ,dinner4--,buttermilk soup with rice and raisins4 ,nuts 7#d to #f per person74 ,supper4--,egg toast and lettuce with fruit sauce4 ,cost of additional foods for ,wednesday3 ,raisins #e cents1 buttermilk #e cents1--total #aj cents4 ,,thursday4 ,breakfast4--,water or muskmelon4 ,raw rolled rye mixed with chopped apples and lettuce4 ,dinner4--,cherries and unleavened pancakes with syrup dressing4 ,supper4--,green grapes and black bread with cream cheese4 ,cost of additional foods for ,thursday3 ,melon #aj cents1 cherries #aj cents1 grapes #e cents1 cheese #aj cents--total #ce cents4 ,,remarks3 ,leave one-half of the cream cheese for ,saturday4 ,,friday4 ,breakfast4--,rolled rye and wheat porridge with hot milk and raw cucumbers4 ,dinner4--,cucumber salad4 ,green peas with dumplings and creamed fish4 ,supper4--,bread soup 7with buttermilk74 ,cost of additional foods for ,friday3 ,fresh milk #aj cents1 buttermilk #aj cents1 peas #e cents1 cucumbers #e cents1 fish #aj cents1--total #dj cents4 ,total expenditure for the week #a4cj ,,saturday4 ,breakfast4--,stale bread with cream cheese and left-over raw greens4 ,dinner4--,meat croquettes 7of soup meat7 with creamed beets and bread4 ,supper4--,rice and tomato soup with soup stock4 ,celery4 ,cost of additional foods for ,saturday3 ,soup bone #e cents1 tomatoes #aj cents1 beets #e cents1 celery #e cents1--total #be cents4 ,,sunday4 ,breakfast4--,salad of chopped apples and celery with mayonnaise dressing and raw rolled wheat or rye4 ,dinner4--,cherry-or currant-or apple-rice4 ,nuts4 ,supper4--,tomato salad and egg toast4 ,cost of additional foods for ,sunday3 ,fruit #e cents1--total #e cents4 ,,monday4 ,breakfast4--,corn meal mush with hot milk4 ,dinner4--,tomato salad4 ,stewed lentils with creamed onions4 ,supper4--,lentil and tomato soup with toast or bread4 ,cost of additional foods for ,monday3 ,milk #aj cents1--total #aj cents4 ,,remarks3 ,dilute the left-over lentils and tomatoes with water1 add onions4 ,cook for #bj minutes1 run through a colander1 mix with flour and fat1 add hot milk4 ,,tuesday4 ,breakfast4--,creamed potatoes with frankfurters and parsley4 ,dinner4--,cherries and corn meal pudding with lemon sauce4 ,supper4--,milk soup of rice with black crusts4 ,cost of additional foods for ,tuesday3 ,cherries #e cents1 frankfurters #e cents1 skim-milk #e cents1--total #ae cents4 ,,remarks3 ,use left-over corn meal for pudding2 add #d to #e eggs4 ,,wednesday4 ,breakfast4--,raw cabbage salad with mayonnaise dressing and bread with butter4 ,dinner4--,meat stew with dumplings and lettuce salad4 ,supper4--,bran muffins and tomato puree4 ,boiled skim-milk4 ,cost of additional foods for ,wednesday3 ,meat #aj cents1 lettuce #e cents1 cabbage #e cents1--total #bj cents4 ,,thursday4 ,breakfast4--,cream of wheat gems and lettuce with syrup dressing4 ,dinner4--,mixed boiled dinner of string beans1 potatoes and pears4 ,cornbread4 ,supper4--,corn starch pudding with boiled hot or cold milk and black crusts4 ,cost of additional foods for ,thursday3 ,beans #e cents1 milk #aj cents1 pears #e cents1--total #bj cents4 ,,friday4 ,breakfast4--,rolled rye porridge with butter and syrup4 ,dinner4--,bread dumplings or fritters with pea puree or stewed pears4 ,supper4--,creamed cabbage with frankfurter and bread4 ,cost of additional foods for ,friday3 ,frankfurter #e cents1--total #e cents4 ,expenditure for staple foods #d4gj ,total ,expenditure for first week #a4cj ,total ,expenditure for second week #a4jj ---- ,total #g4jj ,,how ,,to ,,feed ,a ,,family ,,of ,,five ,,on #e4jj ,,per ,,week ,,or #ad ,,cents ,,per ,,person ,,per ,,day ,,during ,,spring ,,and ,,summer4 ,buy about the same staple foods as suggested for the foregoing menus4 ,use less bread and cooked porridge or mushes4 ,buy more starchy fruits1 such as bananas1 stone fruits1 melons and raw vegetables2 combine them with toasted bread or raw cereal flakes4 ,for those who eat two meals per day and have a late breakfast1 it is better to combine fruits with nuts for breakfast in place of cereals4 ,use rich milk or cream with fruits for supper in place of those foods suggested in menus for supper4 ,for other combinations study menus4 ,,suggestive ,,menus ,,during ,,thanksgiving ,,week4 ,,wednesday4 ,breakfast4--,fried sweet potatoes with fried bacon and apple sauce4 ,dinner4--,stuffed turkey neck with cranberry sauce4 ,supper4--,tomato soup with fried bread4 ,,thanksgiving4 ,breakfast4--,creamed onions with bread and butter4 ,dinner4--,string bean salad with ,french dressing4 ,turkey with apple dressing1 celery1 cranberry compote4 ,plum pudding with sauce4 ,black coffee4 ,supper4--,apple pie with black coffee4 ,,friday4 ,breakfast4--,a fast or some fruit juice4 ,dinner4--,plain water rice with turkey gravy4 ,supper4--,green pea soup with fried bread4 ,,saturday4 ,breakfast4--,roman meal cakes with cranberry sauce4 ,dinner4--,brown flour soup from turkey bones4 ,left-over plum pudding4 ,supper4--,string bean salad4 ,baked squash with fried bacon4 ,,remarks3 ,cut the turkey into pieces and preserve in gravy4 ,,sunday4 ,breakfast4--,apple salad with lettuce and mayonnaise dressing4 ,bread4 ,dinner4--,green pea soup4 ,mince pie and cheese4 ,supper4--,fruit cake with coffee4 ,,monday4 ,breakfast4--,codfish cakes with apple-or tomato-rice4 ,dinner4--,boiled onions4 ,turkey with steamed potatoes and gravy4 ,celery4 ,supper4--,squash or pumpkin pie with black coffee4 ,,tuesday4 ,breakfast4--,buckwheat groats with hot cream4 ,dinner4--,turkey hash or salad with tomatoes and lettuce4 ,supper4--,huckleberry soup with sago or dumplings4 ,,recipes ,,for ,,mixed ,,boiled ,,dinners4 ,they are much appreciated in many foreign countries by people of moderate means4 ,the housekeeper who does her own work can save much time by introducing a few of these menus at her table4 ,the preparation of foods in this manner requires less water1 it is more of a steaming process1 and fewer dishes and utensils are needed4 ,dishwashing becomes a burden in many a large household and the intelligent homekeeper studies economy in all directions4 ,i ask in advance that you try the recipes2 lay aside prejudice against some of the good old-fashioned dishes1 to which you are not accustomed1 and stop wasting your time over new and fashionable recipes that ruin your health4 ,simplicity and knowledge are a great help for a low purse4 ,i4 ,lima ,beans with ,carrots and ,potatoes4 ,soak one pound of lima beans in rain or soft water over night1 cook for half an hour1 add salt1 and then add five good sized carrots cut to the size of the beans4 ,cook both for half an hour1 then add four or five potatoes and cook all together until done4 ,thicken the broth with corn starch1 add chopped parsley and butter4 ,a tablespoon of vinegar and sugar may be added to the sauce if the flavor is desired4 ,the carrots may be cooked by themselves2 when done1 add the water to the beans and potatoes1 pour a little diluted vinegar over the carrots1 let stand #bj minutes1 drain off the vinegar and add the carrots to the beans and potatoes4 ,this is preferable for people who dislike the sweet taste of the carrots4 ,serve with pork1 bacon1 frankfurters or without meat4 ,bread is not needed at this meal1 as potatoes and carrots furnish sufficient carbohydrates4 ,if bread is desired1 it should be eaten in place of dessert with a little unsweetened black coffee or malt coffee4 ,,ii4 ,small ,white or ,brown ,beans with ,carrots and ,potatoes4 ,prepare the same as the foregoing4 ,the time for cooking beans depends on the quality4 ,the carrots should not be added until the beans are nearly done4 ,,iii4 ,dried ,green ,peas with ,carrots and ,pork4 ,prepare the same as the foregoing4 ,young green peas or string beans may be used in place of dried ones4 ,the latter are excellent during the summer in combination1 with salted pickled herring or creamed chipped beef4 ,,iv4 ,green ,dried ,peas with ,dumplings4 ,see recipe for bread or flour dumplings4 ,cook the dumplings in salted water and serve with the peas in place of meat or prepare a pea soup and boil the dumplings in the soup4 ,this makes a perfect meal for dinner4 ,use one-fourth to one-half a cup of dried peas per person1 according to size and age of the individual4 ,green fresh peas may be substituted in the summer4 ,fried bacon is a good addition4 ,v4 ,dumplings with ,potatoes and ,prunes4 ,steam the potatoes4 ,prepare some nutritious dumplings from flour or bread with eggs4 ,heat some butter1 bacon fat or oil1 add finely chopped onions1 fry until brown1 remove from the fire and add two tablespoons of syrup and some lemon juice or vinegar4 ,pour the potatoes and dumplings on a dish1 mix with stewed cold or warm prunes1 pour the syrup sauce over it and serve4 ,serve with lettuce4 ,the syrup sauce can be thickened with flour and strengthened with the water in which the dumplings have been cooked2 the prune juice can be added in place of the syrup4 ,serve with fried bacon4 ,good during the summer4 ,,vi4 ,potatoes1 ,macaroni and ,prunes4 ,cook the macaroni until very tender1 drain off the water1 combine and serve in same manner as the foregoing4 ,,vii4 ,fried ,dumplings4 ,cut left-over dumplings into thin slices1 fry in hot fat or butter until brown4 ,flavor with onions if desired4 ,,part ,,four ,,chapter ,i4 ,,disease4 ,disease is that condition of the body where there is any departure from the normal1 in function1 or structure4 ,it may be local or general1 and may tend to recovery1 death or life-long suffering4 ,many so-called forms of dyspepsia are brought about by improper eating1 or by eating when not hungry or when tired4 ,in such cases1 a regulated life and the right selection1 combination and preparation of foods is the only means to correct it4 ,,ulceration ,,of ,,stomach ,,and ,,intestine4 ,causes3 ,after effects from acute diseases1 worry1 envy1 excesses of eating or drinking1 bony displacements1 anemia and overwork4 ,the patient should consult a physician at once4 ,if certain areas of the glandular structure of stomach or intestine have been destroyed once1 the normal structure cannot be restored2 but with good care and proper dietetic measures great improvement can take place4 ,excess of starchy foods is always harmful4 ,particles of food not well masticated can cause much disturbance4 ,the presence of fats in large amounts or wrongly combined with other foods will also retard digestion2 they cause the pyloric orifice to contract more1 and leave the food contents in the stomach for a long time1 and in this way cause fermentation and putrefaction4 ,dyspepsia and indigestion are the beginnings of a disordered metabolism and if neglected the results are3 ,nervous prostration1 insanity1 consumption1 pelvic disorders1 difficult child-birth1 weak offspring1 different forms of tumors and cancers and a multitude of fashionable and epidemic diseases4 ,,constipation4 ,the recognized rule is that the bowels should be evacuated once per day4 ,nevertheless1 there are a number of people whose bowels act only every second or third day1 and whose health is not impaired thereby4 ,healthy people who live on natural foods1 such as raw fruits1 nuts and grains1 or on simple cooked foods with a moderate amount of meat1 as a rule will not find it necessary to resort to artificial means for evacuation of the bowels4 ,people1 whose diet consists mainly of meats1 cooked vegetables and potatoes mixed with fermentable substances1 or those who mix meat with milk and sweets or soft puddings will find it absolutely necessary to have a daily evacuation of the bowels1 in order to retain perfect health4 ,,chronic ,,constipation4 ,different habits of diet have a great effect upon evacuations4 ,people who suffer from chronic constipation without any particular ailment or disease may often be greatly benefited by adding a greater amount of fruits or vegetables to their diet4 ,others find it necessary to discard cooked fruits for a while and take oily substances4 ,some people are constipated from insufficient protein elements in their food4 ,the original cause may have been mechanical obstruction4 ,morbid anatomy and morbid physiology go hand in hand4 ,therefore1 if proper hygiene and diet does not correct the condition1 the patient should consult a physician for special treatment4 ,,malaria4 ,malaria is a germ disease1 but like many other germ diseases1 the primary cause is lowered resistance1 caused by poisoned air and adulterated food stuffs4 ,protection against adulterated food stuffs depends upon enforcement of pure-food laws1 and the training of every housekeeper in the art of domestic science4 ,impure milk1 whether poisoned by the milkmen or handled carelessly by the housekeeper1 cannot be turned into good blood4 ,the same is true of other food stuffs4 ,dry1 pure air is absolutely necessary for the patient who suffers with malaria4 ,dwelling places near which are stagnant pools1 rain barrels1 marsh land or stores where decayed fruits and vegetables are housed1 are dangerous to people who are afflicted with malaria or any other germ disease4 ,mosquitoes are held responsible for both malaria and yellow fever4 ,they breed in warm weather1 wherever stagnant water is found4 ,to prevent a disease that is spread by animal or vegetable parasites we must direct our effort against the breeding places of these disease carriers4 ,coal oil1 poured upon the surface of stagnant water on streets1 or near our homes1 is a great help in preventing the multiplication of mosquitoes4 ,screens on dwelling houses1 dry basements1 plenty of sunshine in the home and the prevention of accumulation of vegetable refuse can do much toward protection from these parasites4 ,people who are afflicted with partial congestion of the portal circulation have stagnant and poisoned blood1 and are more liable to contract malaria than those whose liver is in good working order4 ,many people are under the impression that they have liver trouble if they put more work upon this organ than it is able to do4 ,overtaxing of any part of the body will finally result in congestion and disease4 ,if mechanical obstructions are responsible for sluggish conditions of the liver1 they should be remedied by anatomical and physiological adjustment4 ,deep breathing is of the greatest importance in all diseases affecting the abdominal organs4 ,fresh air at night is as important as during the day4 ,during rainy weather have a fire going during the night in order to keep the air dry4 ,protect the body with warmer clothing after sunset1 and wear light woolen underwear if necessary to avoid chills during sleep4 ,the diet should be light and nutritious4 ,avoid all rich condiments1 spices1 soft puddings containing milk and eggs1 yeast breads and cakes4 ,some cases should avoid milk1 cheese1 shell-fish and other foods rich in protein4 ,,the ,,following ,,suggestions ,,may ,,be ,,helpful ,,to ,,invalids ,,who ,,suffer ,,from ,,chronic ,,affections ,,of ,,the ,,liver ,,and ,,intestinal ,,indigestion4 #a4 ,spend at least four hours per day out of doors4 #b4 ,take short walks before and after dinner and before and after supper4 ,take deep breathing exercises by open windows before breakfast1 and exercise the lower limbs while in bed4 #c4 ,have breakfast at #i a4 m4 and supper between #d and #e p4 m4 #d4 ,never work or eat when the hands and feet are cold4 #e4 ,relax and breathe deeply with face down for #bj minutes1 three times per day before meals4 #f4 ,during damp or rainy weather rest more1 eat more greens1 citrus fruits and fatty foods1 and little or none of those foods which are rich in protein1 such as cheese1 whites of eggs1 lean meats1 nuts1 beans1 canned corn and milk foods1 and select protein foods for the noon meal in the form of green pea or lentil soup1 with or without tomatoes1 or fat cold pork1 fish or bacon in combination with apples1 mashed beets1 carrots or yellow turnips with lemon1 hard yolks of eggs and fried bacon4 ,rice with tomato sauce and cold fat meat is also good4 ,black stale bread is best4 #g4 ,for breakfast use fats in the form of mayonnaise dressing with raw apples and tomatoes and plenty of onions1 also fat meat if desired1 and corn meal mush with eggs and cranberry sauce and celery2 or the above mentioned green leaf vegetables4 ,celery roots1 raw or cooked1 with lemon and toasted bread and butter or fried bacon is also good4 ,use raw carrots1 cranberries and beets with greens and ,french dressing4 ,raw cabbage is also good4 #h4 ,for supper select your food according to your appetite4 ,if you are warm1 active and energetic1 take some raw fresh milk with zwieback and tomato or cranberry juice1 or suck the juice of one-half or one-fourth of a lemon or grapefruit with it1 white and yellow skin and all1 expectorate the residue4 ,bran tea1 barley or oatmeal water with one-fourth sterilized cream is good4 ,if you are cold and chilly eat a plate of warm soup made of tomatoes or plums1 huckleberries1 string beans or asparagus 7treated with lemon71 or potato soup1 or eat green cooked leaf vegetables with lemon and fried bacon1 toasted or puffed wheat1 and butter4 #i4 ,during the dry1 frosty season1 when the sun is bright during the middle of the day1 eat a moderate amount of those foods forbidden under ,no4 #f1 combine them rightly1 and take walks in the sunshine after dinner4 #aj4 ,mornings and evenings eat about the same foods as suggested in the foregoing4 #aa4 ,dress the body according to the changes of temperature4 #ab4 ,avoid over-heated rooms1 and stay in bed until the sun rises1 if necessary4 #ac4 ,keep the bowels in good order by enemas4 #ad4 ,black malt coffee prepared with a few whole or crushed coffee beans is of medicinal value if taken in small quantities after meals1 especially after the noon meal2 it acts as a tonic to the liver4 ,raw cranberries may be substituted if desired4 ,the above mentioned suggestions are for extreme cases of liver degeneration4 ,they also apply to many chronic1 so-called incurable diseases where the protein and starches of the diet should be limited in quantity to the minimum1 compatible with the requirements of the individual4 ,there are cases of liver trouble where there is no interference with the glycogenic and oxidizing action of the liver1 and where an entirely different diet is required4 ,therefore1 no patient should attempt to treat a disease by a book1 without having his case diagnosed by a physician and receiving advice as to the special diet required4 ,,tuberculosis4 ,it is one of the most fatal diseases that affects men and animals4 ,it is due to a germ called the bacillus of tuberculosis4 ,this germ1 however1 is not the primary cause for the development of the disease4 ,wrong environment1 unclean air and food are the causes that multiply these germs4 ,hereditary weaknesses play an important part1 but the disease itself is never inherited4 ,lowered vitality1 infection through milk and meat1 and careless spitting are in a large measure responsible4 ,children of parents who suffer from tuberculosis may grow up into healthy and strong individuals1 if the proper conditions are furnished4 ,tendencies to disease are universally manifest in the weaker structures1 and this weaker resisting power is the exact measure of the power inherent in heredity4 ,tuberculosis may affect the lungs or manifest itself in different parts of the body1 and is known under the following names3 ,potts disease or curvature of the spine2 hip joint disease1 when it affects the hip joint2 white swelling or knee joint disease2 ankle joint disease2 lupus or skin disease2 scrofula1 when it affects the glands of the neck2 tuberculous ulceration1 when it affects the inside of the intestine2 tuberculous peritonitis1 when it affects the outside of the intestine2 and consumption1 when the lungs are involved4 ,,prevention ,,of ,,tuberculosis4 ,the ,house ,we ,live ,in4 ,sunlight is the best known disinfectant4 ,the direct rays of the sun destroy tubercular germs and the majority of other micro-organisms4 ,plants cannot grow without sunshine4 ,human beings cannot enjoy health in dark dwelling places1 without sunlight4 ,the houses we live in should contain a large number of windows and glass doors1 so as to permit all rooms to be permeated with sunlight4 ,it is a pity that modern houses1 with all their conveniences and sanitary arrangements1 have so little provision for proper sterilization by sunlight4 ,many new modern houses are provided with a lot of unnecessary closet room1 pantries and double stairways1 halls and other accessories1 which shut up impure air and prevent proper ventilation4 ,instead of living in large1 luxurious houses1 our health and comfort could be greatly improved by the investment of more space in artistically constructed gardens4 ,smaller houses1 long and narrow in form1 or wide and short1 according to the location and size of the lot1 could be daily disinfected and sterilized from cellar to attic by the rays of the glorious sun4 ,a building of this kind may consist of two1 four1 eight1 ten or more rooms1 with one or three floors1 and can offer comfort for one family1 or be divided into apartments or flats4 ,a house should be built on porous ground4 ,a lower floor1 with parlor and spare bedrooms1 is more easily ventilated and kept clean than a high basement with poor flooring1 and no provision for proper airing or the admission of sunlight4 ,the mother of a family who has to do her own work in a two-story house could save much time and strength by having her kitchen and dining room on the upper floor1 with hall and stairway and glass door in the center of the house1 which would enable her to attend to the door from above4 ,a house so constructed could easily be provided with porches for sleeping1 and a place for the children to play during the morning hours1 and in this way relieve the mother of many unnecessary steps4 ,large1 beautiful gardens call for work which is mixed with brains1 while large houses with fashionable accessories call for slavery and compel one woman to become the servant of another woman4 ,all human beings are born with a pair of arms1 which by gradual development enable them to care for their bodies in matters of feeding1 dressing1 hygiene and comforts4 ,assistants in the home are required for the child1 the sick and the helpless4 ,modern inventions relieve us partly of house-cleaning and laundry work1 and modern methods of simple feeding and luxurious airing will relieve us from solving the servant problem and prevent diseases that are created by wrong living4 ,,treatment ,,of ,,tuberculosis4 ,clinical experience with hygiene and diet have proved that they are the most important factors in the treatment of disease4 ,a certain class of patients who are in the early stages of this disease may be benefited by a liberal diet1 but the larger percentage of sufferers really have indigestion and can only gain benefit by cutting down their diet and by living upon plain1 non-stimulating food4 ,the amount of carbo-hydrate foods should be decreased and the amount of fats increased4 ,olive oil in combination with raw vegetables1 acid fruits and raw eggs and fat meats should be given daily4 ,they are best taken for breakfast4 ,the heavier protein foods should be eaten at the noon meal in combination with a small amount of cereals and raw greens4 ,the evening meal should consist of broths with egg1 cooked green vegetables1 toast and bacon1 or of milk foods4 ,if extra milk is required it should be given with a keen appetite4 ,food eaten without relish cannot be properly oxidized and assimilated4 ,people who are compelled to work while sick should take some extra milk between #aj and #ab a4 m4 and during the afternoon4 ,milk may be taken raw or boiled1 according to the individual requirements4 ,the bowels should be kept in order by enemas and laxative foods4 ,,rickets4 ,this is a condition where there is interference with the nutrition of the bones4 ,the bones1 like other parts of the body1 are injured by lack of nourishment2 they become soft and yielding like wax1 and are drawn by the muscles into deformity4 ,the animal matter which enters into the composition of the skeleton is in great excess1 and the earthy 7or mineral matter7 is deficient in proportion4 ,causes for such conditions are3 ,lack of lime and minerals in the food1 before or after birth2 impure or inferior milk2 fermenting foods2 excess of starchy foods1 sweets and meats2 insufficient greens1 legumes and nut-foods in the mother's food1 and overwork of the mother before or after birth of the child2 damp and impure air and unhealthy dwellings4 ,the first symptoms of this disease or a tendency to it can sometimes be detected in a child during the first year by soft and flabby muscles1 excess of fat1 difficulty and backwardness of learning to walk1 and in cutting teeth1 extremely narrow chest1 continual digestive disturbances with constipation or greenish looking evacuations1 and catarrh of the bowels4 ,softening of the bones of the head is often present4 ,the prevention and treatment of this disease demands careful regulation of the diet1 sufficient sleep1 pure air1 dry1 sunny dwellings1 warm baths1 massage and salt rubs4 ,if the child perspires much on the upper part of the body during sleep1 avoid feather pillows and keep the lower limbs warm by artificial heat if necessary4 ,avoid pressure on the head by placing a narrow pillow about two inches in width under the neck1 and no pillow under the head4 ,keep the child in the lying position as much as possible4 ,do not carry it on the arm except when necessary1 and never force it to stand or walk against its own will4 ,the diet should consist of milk and cream with well cooked strained pearl barley and steel cut oats or bran1 a moderate amount of toast1 calf's-foot jelly1 eggs1 strained legumes and fat meats4 ,raw greens1 fruits and nuts should be given as soon as the child is able to digest them without difficulty4 ,always select the food in the right combination and never allow excesses of any kind4 ,the bowels must be kept regular by enemas4 ,,obesity4 ,obesity is a constitutional disease1 due to excess of food in general or to excess of wrong food and interference with the nerve supply controlling the oxidation processes4 ,thousands of people who suffer from this 8fat habit0 could cure themselves by proper attention to hygiene and diet4 ,a normal individual who lives right1 thinks right and is engaged in useful work1 does not need to carry useless fat around with him4 ,do not take the advice of a friend who promises relief with dangerous drugs and salves1 or excessive steam-baths and violent exercises4 ,a diet suitable in quality and quantity to the particular constitution1 useful activity1 alternated with sufficient rest and recreation1 and plenty of sunlight and dry1 fresh air1 are the only means to bring permanent results4 ,a change of occupation is necessary at times4 ,the dry diet1 consisting of the necessary amount of proteins1 with a large amount of raw greens or fruits and fats1 and abstinence from tea and coffee and foods which are rich in starch and sugar1 will bring relief to the majority of people who have a tendency to grow stout4 ,there are special conditions which require special treatment1 such as tonic baths1 massage1 sun-baths1 osteopathic treatments and special prescribed diets and exercises which cannot be discussed here4 ,,chapter ,,ii4 ,,care ,,and ,,feeding ,,of ,,convalescents4 ,convalescence depends much upon the proper food4 ,fevers require that the patient's strength should be kept up4 ,if the body has been overfed on certain articles1 these must be stopped1 and those elements which are needed must be administered in the form of food1 water1 air and so on4 ,the fever is nature's method of throwing off disease1--and if properly guided it does not become dangerous4 ,a physician should be sent for at once4 ,the diet prescribed for the patient and the directions in regard to quantity1 temperature and time of administration should be carried out in every detail1 just like other directions in regard to nursing4 ,many a patient has been seriously injured or even killed through the administration of foods which were forbidden by the doctor4 ,at times there is a special desire for a particular kind of food4 ,it may be an indication that the system requires it1 and such craving should always be reported to the doctor1 and if possible the physician will suggest such a food or some substitute which will answer the purpose4 ,the temperature of the food should be tested before serving4 ,blood warm is generally the best4 ,the tray should not be loaded with a variety of foods4 ,the patient should not be tempted with food unless forced feeding is indicated4 ,if the tongue is coated1 give a little water with lemon juice before breakfast1 especially if milk foods are to be eaten4 ,if the appetite is not keen1 do not take milk foods for breakfast4 ,,vomiting4 ,if vomiting occurs or is continued for any length of time1 it may be checked by giving cold weak tea or black coffee at frequent intervals1 or a few drops of brandy in a tablespoonful of ice water4 ,in many cases it is better for the patient to have his breakfast in bed for some time after recovery1 especially if the exertion of dressing is tiresome or the temperature of the room is unsuited to the patient's condition4 ,a mild warm room is preferable to an overheated one4 ,,diet4 ,diet for the sick may be classified as liquid1 semi-liquid and solid foods4 ,a liquid diet is generally given only during acute illness or after operations4 ,the kind of food1 as well as the amount and intervals at which it should be given1 are usually prescribed by the attending physician4 ,therefore1 only a few suggestions are given4 ,if nourishment by enema is necessary1 predigested substances are the best2 peptonized milk and malt extracts or well prepared1 strained gruels of bran and oats1 or of bran alone1 to which one to two teaspoonsful of brandy have been added4 ,black cereal coffee or weak black coffee are often excellent where stimulation is desired4 ,the amount should be from one to three ounces at a time1 and the temperature should be luke warm4 ,it must be injected very slowly4 ,if the patient is of a nervous temperament1 or suffers from irritability of the stomach1 he should have as little animal food as possible1 especially for breakfast4 ,as a rule a well prepared water gruel satisfies the demands of the body until the noon hour4 ,it acts as a sedative and rests the whole body1 and in this way more nervous energy can be expended for digestion at the noon meal4 ,there are some exceptions2 for example1 if a patient has had a restless night and is exhausted1 he may have a cupful of freshly prepared whey or bran-tea with milk or cream before his breakfast4 ,as a rule such conditions should not appear during convalescence1 and may be prevented by intelligent nursing and avoidance of unnecessary company4 ,the greatest care should be taken not to allow a patient to eat rapidly or to take large quantities at one time1 and also to avoid foods which produce fermentation4 ,,suggestive ,,menus4 #a4 ,breakfast4 ,a cup of whey with or without lemon1 and albumen water4 #aj to #aa ,a4 ,m4 ,five to ten ounces of milk1 diluted with gruel or tea4 ,dinner4 ,gelatine prepared from barley1 rice1 bran or legumes and a little zwieback4 #c to #d ,p4 ,m4 ,cocoa or milk 7#e to #aj ounces7 with zwieback4 ,supper4 ,malt coffee with hot cream and milk-sugar and zwieback4 ,if food is required at #aj p4 m4 or during the night1 whey1 blackberry juice1 broth1 apple water1 orange juice1 egg-wine1 tea1 coffee or lemonade may be given if allowed4 #b4 ,breakfast4 ,water gruel prepared from barley or bran1 rye or steel cut oats1 cream of wheat or rice4 ,malt coffee with triscuit4 #aj to #aa ,a4 ,m4 ,broth with the yolk of an egg or fresh milk with crackers or crusts4 ,dinner4 ,gelatine of wheat or toast with sterilized cream and zwieback or ryenuts4 #c to #d ,p4 ,m4 ,milk1 coffee1 cocoa or eggnog with zwieback or crackers4 ,supper4 ,chicken or clam broth with one or two tablespoonsful of cream1 ryenuts or zwieback4 ,allow the patient to return to simple solid foods gradually4 ,if he tires easily of one thing1 as much variety as possible should be introduced into the diet1 but as a rule no more than three or four articles should be served at one meal4 #c4 ,breakfast4 ,onion gruel1 bread gruel1 codfish gruel or cornmeal gruel4 #aj to #aa ,a4 ,m4 ,milk or barley water with cream and toast4 ,dinner4 ,toast with poached egg4 ,asparagus with lemon or cream dressing4 #c to #d ,p4 ,m4 ,malt coffee1 black or with cream1 zwieback or unleavened biscuits with butter4 ,supper4 ,strained pea soup or cream of tomato soup with zwieback or raw celery4 #d4 ,breakfast4 ,bread soup prepared with prunes or imported root beer4 7,excellent for constipation47 #aj to #aa ,a4 ,m4 ,milk or veal broth with the yolk of an egg1 and crusts or zwieback4 ,dinner4 ,puree of dried green peas1 beachnut bacon1 zwieback1 raw celery4 #c to #d ,p4 ,m4 ,cold water or malt coffee4 ,supper4 ,beer or wine gruel or boiled custard with zwieback4 #e4 ,breakfast4 ,gruel of ,cook's flaked rice or shredded wheat with butter1 or hot sterilized cream4 #aj to #aa ,a4 ,m4 ,whey or broth4 ,dinner4 ,spinach on toast1 two eggs1 beachnut bacon4 #c to #d ,p4 ,m4 ,raw bran1 oatmeal water1 almond milk or hot or cold water4 ,supper4 ,sago gruel prepared with blackberries1 apples or huckleberries 7strained71 and zwieback with butter4 #f4 ,breakfast4 ,cereal gruel prepared with two-thirds water and one-third milk or one-fifth cream4 #aj to #aa ,a4 ,m4 ,water1 whey or tea of beans1 peas1 lentils or bran4 ,dinner4 ,a raw or baked apple with fish4 ,lettuce with mayonnaise dressing4 #c to #d ,p4 ,m4 ,water1 bran water or milk4 ,supper4 ,soup of carrots1 peas or asparagus with toast4 #g4 ,breakfast4 ,cereal coffee1 bran or legume tea1 one slice of whole wheat toast1 or stale bread4 ,one egg4 #aj to #aa ,a4 ,m4 ,vegetable water or whey4 ,dinner4 ,green pea soup with raw celery4 ,raw oysters and crackers with butter4 #c to #d ,p4 ,m4 ,almond milk1 bran water or cold or hot water4 ,supper4 ,baked apple with sterilized cream4 ,cream of celery soup with toast4 #h4 ,breakfast4 ,milk or water gruel with crusts4 ,dinner4 ,apple salad and lettuce with sweet breads4 ,orange juice4 ,supper4 ,cream of tomato soup or clam broth with toast and raw celery4 #i4 ,breakfast4 ,melon4 ,codfish cakes1 raw apples or ambrosia4 ,dinner4 ,pea or lentil soup4 ,squab on toast with tomato or apple salad and lettuce4 ,supper4 ,cream toast or fruit soup or whey soup4 #aj4 ,breakfast4 ,lettuce or watercress or celery with or without dressing4 ,baked potatoes1 one or two eggs and beachnut bacon4 ,dinner4 ,broth with egg4 ,cream cheese with apple salad1 black toast1 olives4 ,supper4 ,string beans1 creamed chipped beef1 crackers or triscuit4 #aa4 ,breakfast4 ,green grapes1 banana salad with lettuce and ,french dressing4 ,dinner4 ,three ounces of strained tomato juice1 young peas with bacon or white fish1 triscuit with butter and black cereal coffee4 ,supper4 ,sliced pineapple with gelatine and cream4 ,black toast4 #ab4 ,breakfast4 ,gluten gruel1 cream of wheat1 or whey gruel4 ,dinner4 ,beefsteak with egg and spinach4 ,toast with butter4 ,supper4 ,milk or fruit soup or green cooked vegetables with bacon4 #ac4 ,breakfast4 ,asparagus with ,french or cream dressing1 chipped beef or boiled codfish with one or two tablespoonsful of raw wheat or rye flakes4 ,dinner4 ,strained tomato juice with buttered toast1 or a piece of cucumber4 ,lamb chops with sprouts and the yolk of an egg4 ,supper4 ,cook's flaked rice gruel with cream or butter and the yolk of an egg4 #ad4 ,breakfast4 ,lettuce1 creamed potatoes with parsley and boiled ham4 ,dinner4 ,tomato and lettuce salad with dressing4 ,scrambled eggs with string beans and bacon4 ,supper4 ,baked apples in gelatine with cold sterilized cream and unsweetened graham crackers4 #ae4 ,breakfast4 ,fruit salad of peaches or apricots with almond cream and grapenuts or ryenuts4 ,dinner4 ,boiled beef or chicken with mushroom sauce and rice4 ,supper4 ,pea soup with buttered toast4 ,raw celery4 #af4 ,breakfast4 ,lettuce1 egg toast with cranberry or apricot sauce4 ,dinner4 ,tomato soup4 ,lima beans with the yolk of an egg and lemon4 ,raw celery and parsley4 ,supper4 ,green grapes and black toast with butter or fruit pudding with sterilized hot or cold cream4 ,,additional ,,menus4 ,i4--,light ,rice with ,egg and ,soda ,crackers--#bcc ,calories4 ,wash two tablespoonsful of rice1 boil rapidly in one pint of water with a little salt until the grains burst4 ,then boil slowly in the oven or on the stove 7uncovered7 until the rice is dry4 ,remove from the fire and add one teaspoonful of butter1 the yolk of one egg and a few drops of lemon juice4 ,serve plain with two soda crackers or one small round zwieback4 ,calories4 ,rice #b tablespoons #ajj ,yolk of egg #a #dh ,butter #a teaspoon #ce ,crackers #b #ej ---- #bcc ,,ii4--,light ,rice with ,egg and ,cranberry ,sauce--#bfc ,calories4 ,prepare the same as ,no4 ,i4 ,pour two tablespoonsful of cranberry sauce over the rice4 ,cranberry ,sauce1 ,sterilized--#aij ,calories4 ,put one cup of cranberries into a pint jar1 add two and one-half tablespoonsful of sugar and sufficient water to fill the jar2 screw tight and cook in a water bath for #dj minutes or longer4 ,let cool and run through a colander4 ,,iii4--,a ,large ,glass of ,mixed ,milk and ,cream with ,cranberry or ,tomato ,toast--#ebe ,calories4 ,heat two small round or one long zwieback and soften with two tablespoonsful of tomato or cranberry sauce4 ,serve on a plate and drink the milk with it4 ,calories4 ,milk #h ounces #afe ,cream #d ounces #bcj ,zwieback #b small #ajj ,fruit ,juice #b tablespoons #cj ---- #ebe ,,iv4--,cream ,toast of ,whole ,wheat ,bread or ,shredded ,wheat--#cij ,calories4 ,dissolve one tablespoonful of milk sugar in one-half or three-fourths cup of boiling water and pour over one slice of whole wheat bread or biscuit4 ,let stand a minute1 then add four ounces of hot cream1 and serve4 ,calories4 ,cream #d ounces #bcj ,biscuit #a ounce #ajj ,milk ,sugar #a tablespoon #fj ---- #cij ,v4--,cornmeal with ,egg and ,cranberry ,sauce--#bga ,calories4 ,cook three tablespoonsful of cornmeal in one pint of water with a little salt1 for #cj or #dj minutes4 ,remove from the fire4 ,then add one teaspoonful of butter1 the yolk of one egg and a few drops of lemon4 ,pour on a soup plate and serve with two tablespoonsful of cranberry sauce and one soda cracker or two black crusts4 ,calories4 ,cornmeal #c tablespoons #ajh ,yolk of egg #a #dh ,butter #a teaspoon #ce ,crackers or ,crusts #b #ej ,cranberry ,sauce #b tablespoons #cj ---- #bga ,,vi4--,apple ,soup ,no4 #a1 with ,two ,black ,crusts--#ddj ,calories4 ,heat a tablespoonful of olive oil and one of butter1 mix with a tablespoonful of white flour1 gradually add one pint of boiling water and stir4 ,when done1 wash and grate one red ,oregon apple with the skin4 ,add the grated apple to the soup1 also a pinch of salt1 a teaspoonful of sugar and a stick of cinnamon4 ,let all boil for about #aj minutes4 ,remove from the fire1 add another teaspoonful of butter and a few drops of lemon2 mix well1 pour on a soup plate and serve with two crusts4 ,if the stomach is very delicate1 the soup must be strained4 ,calories4 ,apple #a large #ajj ,flour #a tablespoon #cj ,olive ,oil #a tablespoon #ajj ,butter #a tablespoon #aje ,butter #a teaspoon #ce ,sugar #a teaspoon #bj ,crusts #b #ej ---- #ddj ,,vii4--,apple ,soup ,no4 #b1 with ,black ,crusts--#ece ,calories4 ,prepare as the foregoing4 ,add one-half cup of hot cream before serving2 mix well4 ,omit the extra teaspoonful of butter1 oil and lemon4 ,,viii4--,apple ,soup ,no4 #c1 with ,black ,crust--#dhh ,calories4 ,prepare as ,no4 #a4 ,when done1 dilute the yolk of one egg with a tablespoonful of water on a soup plate1 stir well and gradually add to the soup1 also add a teaspoonful of butter and a few drops of lemon4 ,,ix4--,apple ,soup ,no4 #d1 with ,black ,crusts--#eae ,calories4 ,prepare as ,no4 #b1 omitting the sugar4 ,this is good for diabetic patients4 ,x4--,apple ,soup ,no4 #e1 with ,black ,crusts--#dfh ,calories4 ,prepare as ,no4 #c1 omitting the sugar4 ,this is also good for diabetic patients4 ,,xi4--,veal ,soup with ,sago4 ,zwieback with ,butter--#dgh ,calories4 ,wash and soak three tablespoonsful of sago in one-half a cup of cold or warm water for several hours4 ,then boil it in one cup of water with a little salt4 ,when the sago becomes too thick1 add one cup of veal stock4 ,let it all boil together until the sago is done4 ,then remove from the fire1 add a teaspoonful of butter and combine with the yolk of egg as directed for ,apple ,soup ,no4 #b2 also add a few drops of lemon4 ,if flavoring is desired1 boil a finely cut carrot and some parsley in the water before the sago is added4 ,remove the vegetables before serving4 ,celery is also good for flavoring4 ,onion does not combine well with sago4 ,a great variety of vegetables in soup is not good for patients4 ,use different ones each time1 and the patient will relish it better4 ,calories4 ,sago #c tablespoons #ij ,broth #a cup #ajj ,butter #a teaspoon #ce ,yolk of egg #a #dh ,zwieback #b small #ajj ,butter #a tablespoonful #aje ---- #dgh ,,xii4--,veal ,soup with ,cream4 ,crusts or ,zwieback--#dec ,calories4 ,prepare like the foregoing1 omitting the lemon1 butter and egg1 and using three ounces of hot cream4 ,,xiii4--,veal ,soup with ,green ,peas and ,zwieback4 ,soak one-fourth of a cup of dry green peas in soft water over night4 ,boil them in about one pint of water until tender4 ,then add one cup of veal stock and more water if the peas are dry4 ,let all boil for one-half an hour longer1 then strain4 ,if the soup is for very young children or invalids1 do not press much of the pulp through4 ,put one zwieback on a soup plate1 pour some of the soup over it1 then add one or two ounces of hot cream and serve4 ,the broth may be mixed with the cream and served in a cup1 and the zwieback eaten with it4 ,,xiv4--,cream of ,celery ,soup ,no4 #a--bic ,calories4 ,wash the celery stalks1 scrape and cut into one-inch pieces4 ,boil in a very little water1 with a pinch of salt4 ,when tender1 put the celery into one cup and the water into another cup4 ,squeeze the juice of one-half lemon on the celery stalks and let stand for #aj or #ae minutes4 ,heat a tablespoonful of butter and mix with a tablespoonful of mixed flour1 and add the hot celery water4 ,if there is not sufficient fluid1 add more boiling water4 ,when done1 remove from the fire1 add another teaspoonful of butter1 then add the celery2 mix well4 ,if the lemon makes it too sour1 pour some boiling water over the celery1 and let it drain through a colander4 ,when ready to serve1 combine the soup with the yolk of an egg1 as directed in ,apple ,soup ,no4 #c4 ,if vegetables cause fermentation1 they are less liable to do so if treated with acids as directed above4 ,calories4 ,celery #c stalks #be ,butter #a tablespoonful #ajj ,mixed ,flour #a tablespoonful #ce ,yolk of ,egg #a #dh ,butter #a teaspoon #he ---- #bic ,,xv4--,cream of ,celery ,soup ,no4 #b--cdc ,calories4 ,prepare and finish like the foregoing4 ,add one-half cup of beef1 mutton or veal broth in place of hot water4 ,,xvi4--,cream of ,celery ,soup ,no4 #c1 with ,two ,black ,crusts4 #dcf ,calories4 ,prepare like ,no4 #a1 omitting lemon1 egg and extra butter1 and using three ounces of hot cream instead4 ,,xvii4--,cream of ,celery ,soup ,no4 #d1 with ,two ,black ,crusts4 ,cook the celery as directed in ,no4 #a4 ,add two teaspoonsful of cornstarch with water1 and three ounces of hot cream4 ,,xviii4--,cream of ,asparagus ,soup with ,black ,crusts4 ,prepare in the same manner as cream of celery soup1 in four different ways4 ,,xix4--,string ,bean ,soup1 with or without ,zwieback4 ,select young1 tender string beans1 wash1 trim and shred fine or break into one-half inch pieces4 ,cook in a very little water4 ,finish like ,cream of ,celery ,soup1 with or without lemon1 egg or cream4 ,add plenty of chopped parsley just before removing from the fire4 ,this soup is very purifying to the liver and intestines1 but should not be given to fever patients4 ,,xx4--,cream of ,cauliflower ,soup with ,black ,crusts4 ,prepare the same as ,cream of ,celery ,soup4 ,the use of lemon is important for people who suffer with gas and flatulent dyspepsia4 ,,xxi4--,whey ,gruel ,no4 #a1 with ,zwieback4 ,heat one and one-half cupsful of sweet or slightly sour whey to the boiling point4 ,melt a tablespoonful of butter1 mix with a tablespoonful of mixed flour and add the hot whey gradually4 ,boil a few minutes4 ,remove from the fire1 add the yolk of an egg and a few drops of lemon juice4 ,if sour whey is used1 add a tablespoonful of cane-sugar while it boils1 or mix the gruel with a few soaked or stewed prunes or with dried currants4 ,add cream in place of egg and butter1 if desired4 ,,xxii4--,whey ,gruel for ,two ,persons--#ejc ,calories4 ,wash one-fourth of a cupful or four tablespoonsful of sago several times with cold and warm water until the water becomes clear1 then soak in one-half cup of cold or warm water for several hours over night4 ,bring two cups of whey to a boil with the peeling of one-half a lemon or a piece of cinnamon bark4 ,stir in the sago1 let boil #bj minutes1 and add one-fourth teaspoonful of salt4 ,remove from the fire and add a teaspoonful of butter1 the yolk of an egg diluted with a tablespoonful of cold water1 and a few drops of lemon1 or leave out the egg1 butter and lemon1 and add three ounces of hot cream4 ,mix well1 pour on soup plates and serve with soda crackers or zwieback1 or one-half of a raw red ,oregon apple4 ,one tablespoonful of sugar may be added if allowed4 ,sour whey may be used instead of sweet whey4 ,calories4 ,sago cup #abj ,whey #b cups #bjj ,butter #a teaspoon #ce ,yolk of egg #a #dh ,zwieback #b #ajj ---- #ejc ,,xxiii4--,cornstarch ,gruel with ,whey4 ,dissolve two tablespoonsful of cornstarch in a little cold water4 ,add one cup of water to a pint of whey1 heat and stir in the cornstarch and boil #aj to #ae minutes4 ,finish the same as sago gruel4 ,rice flour1 arrowroot1 white flour or mixed flour may be used instead4 ,,table ,,of ,,commonly ,,used ,,foods1 ,,giving ,,caloric ,,value4 ,almonds1 #aj large #ajj ,apples1 #a medium #ib ,bacon1 #a pound #bbfj ,broth1 #a cup #ajj ,bananas1 #a large #ajj ,barley1 #a tablespoon1 raw #ij ,beans1 dried1 cup1 raw #cjj ,beefsteak1 pound 7round7 #afj ,bran1 #a cup #bbj ,butter1 #a tablespoon #aje ,blue ,fish1 #a pound #djj ,carrots1 #a large #ej ,celery1 #ab stalks #ajj ,codfish1 #a pound #djj ,cornmeal1 #a tablespoon #cf ,crackers1 #a ,uneeda #be ,cheese1 #a pound ,american #ahjj ,cream1 cup from separator #bcj ,cucumbers1 #a large #dj ,currants1 #a cup 7dried7 #gjj ,dates1 #aj #bfj ,eggs1 #a whole #fj ,eggs1 #a yolk #dh ,eggs1 #a white #ab ,figs1 #aj large white #fjj ,rice-flour1 #a tablespoon #ee ,wheat-flour1 #a tablespoon #cj ,mixed flour1 #a tablespoon #ce ,cornstarch1 #a tablespoon #dj ,gelatine1 #a tablespoon #hj ,greens1 #a cup #dj ,grapenuts1 #a tablespoon #cj ,honey1 #a tablespoon #ajj ,kumyss1 #h ounces #ajj ,lamb chops1 #a small #ajj ,lemon1 #a whole #af ,lettuce1 #a head #dj ,macaroni1 #a cup 7raw7 #cjj ,milk1 #h ounces #afe ,oats1 rolled1 #a cup 7raw7 #cjj ,oats1 steel cut1 #a cup 7raw7 #ijj ,orange1 #a large #ajj ,oil1 #a tablespoon #ajj ,peanuts1 #ae #ajj ,peaches1 #a #ej ,peas1 pound 7dried7 #cej ,peas1 green1 #a cup #aej ,prunes1 #e 7dried7 #ajj ,potatoes1 #a large #ajj ,raisins1 #aj large #ajj ,raspberries1 #a cup #fj ,rice1 #a tablespoon #ej ,syrup1 #a tablespoon #ej ,sugar1 #a tablespoon #fj ,tomatoes1 #a large #ej ,walnuts1 #h #ajj ,wheat1 rolled1 #a cup 7raw7 #bej ,whey1 #a cup #ajj ,,part ,,four ,,appendix4 ,,mental ,,hygiene ,,and ,,diet4 ,proper growth and activity of the brain and nervous system are promoted by a healthy flow of blood4 ,pure air and sufficient protein food properly combined and proportioned with carbo-hydrate and fatty foods1 rich in phosphates and minerals1 are essential4 ,choose more of the lighter form of protein and starchy foods1 as fish1 eggs1 almonds1 green peas1 bacon1 a moderate amount of lamb and beef1 rice1 sago1 wheat1 and vegetable gelatines4 ,foods rich in minerals are celery1 apples1 tomatoes1 greens1 oranges1 and practically all the fresh fruits and vegetables1 especially the small berries4 ,melons and starchy vegetables in large quantities are suitable for muscular workers4 ,use as little as possible of so-called pure chemical substances1 such as refined sugar and flour4 ,avoid poisonous beverages1 tobacco and all forms of drugs4 ,sleep at least nine hours in a well ventilated room1 facing east or south4 ,avoid constipation4 ,combine mental work with moderate amounts of useful and enjoyable exercise1 or physical work4 ,protect the eyes from strong artificial light4 ,keep the feet warm4 ,relax before and after meals4 ,a certain amount of manual labor is absolutely necessary for the brain-worker4 ,it favors deep breathing and creates a demand for more air and water1 and thus improves digestion1 oxidation and nutrition4 ,the body poisons are carried off quicker and nervous headaches and despondency are avoided4 ,short walks out of doors before retiring are very beneficial for people who suffer with cold hands and feet4 8,,the ,,immigrant40 ,all who leave the land of their birth should make themselves acquainted with the art of living and the peculiarities of the new country in which they intend to live4 ,to depart entirely from their old customs and habits is as dangerous as to neglect the study of the new environment or the failure to adopt necessary changes4 ,in some ,states the climatic conditions of the ,united ,states are very changeable2 we have extreme heat and cold1 and excess of rain with wind storms and dryness changing within a short time4 ,west of the ,rocky ,mountains we have a mild sea air4 ,in the ,southern ,states and near the ,pacific ,coast we have low districts where malaria and catarrhal conditions are easily acquired4 ,tropical fruits and vegetables which are looked upon as luxuries in ,northern ,europe are necessary articles of food in the country where they grow1 therefore the stranger should make himself acquainted with such foods and by degrees learn to eat them4 ,in countries where the days are extremely hot and the nights are cold1 the selection of foods should be made accordingly4 ,fats produce more than twice the amount of energy than carbohydrates1 therefore they are more suitable during the early part of the day4 ,during the middle of the day select foods of the protein class1 in proper proportion with fruits and raw greens4 ,for the evening meal use the stimulating sub-acid and sweet fruits in combination with light protein and cereal foods4 ,,health ,,hints ,,for ,,busy ,,people4 #a4 ,keep the feet warm1 the head cool and the stomach not too full4 #b4 ,take walks out of doors daily and breathe deeply4 #c4 ,do not wear tight shoes or tight corsets4 #d4 ,masticate your food thoroughly4 ,select1 combine and prepare it rightly4 ,do not overeat4 #e4 ,avoid fresh breads1 inferior cakes and pastry4 #f4 ,do not eat unless you are hungry4 #g4 ,do not over-indulge in athletic or any other kind of exercise4 #h4 ,remember that natural feeding1 pure air and sufficient sleep call for natural breathing and natural exercise4 #i4 ,unnatural feeding and late hours create disease or nervousness4 #aj4 ,don't take drugs for sleeplessness4 #aa4 ,tired feeling in the morning is the result of nerve starvation and auto-intoxication4 #ab4 ,the house we live in should be constructed for health and comfort1 rather than for style4 #ac4 ,sleep by open windows4 ,night air is as pure as day air4 ,protect yourself from dampness by an open fire if necessary4 #ad4 ,do not dress and wash in a cold bath room4 ,have your wash bowl in the bed room4 #ae4 ,sewer gas from a small pipe in a well ventilated bed room is not harmful1 as it is carried off in the air4 ,have the stopper placed in the hole when not in use4 #af4 ,dress by an open fire or in a sunny room4 ,a chill before breakfast produces indigestion and a desire for unnecessary hot foods4 #ag4 ,never sleep by night lamps or any other artificial light4 ,they are injurious to the eyes and absorb oxygen4 #ah4 ,teach a growing child that selecting and preparing his food is an important occupation4 #ai4 ,do not allow a child to fill his body with trash4 #bj4 ,pure water is as important as pure food4 ,if you boil your water the minerals are deposited on the bottom of the kettle instead of in the system for bone-making material4 #ba4 ,milk is a food1 not a drink2 it should never be taken in addition to1 or at the end of1 a heavy meal4 #bb4 ,many people object to boiled milk on account of a theory that it tends to constipate4 ,do not dwell on theories2 find out the effect for yourself4 ,potatoes1 toast and many other cooked foods are constipating also4 ,why not object to those8 #bc4 ,raw foods are more nutritious than cooked foods1 if they are pure and fresh and can be digested without difficulty4 #bd4 ,a change from cooked to raw foods might produce diarrha or constipation4 ,the latter condition is generally not dangerous4 ,constipation from cooked foods is more dangerous4 #be4 ,a daily evacuation of the bowels is not always a sign that the stomach and intestines are in good working order4 ,the bowels can be forced to move by the eating of too rich foods4 #bf4 ,some people are clearer in mind on a vegetarian diet1 while upon others it has no such effect at all4 #bg4 ,a healthy individual does not need to confine himself to a special system of diet4 ,avoid dangerous experiments carried on for orthodox reasons4 #bh4 ,rich soaky cooked nut foods are not health foods4 ,if you want to be a vegetarian1 live on raw foods4 #bi4 ,some people thrive on raw foods while others do not4 ,the best time to begin with raw foods is in childhood4 #cj4 ,hot house plants cannot digest raw foods4 ,open your doors and windows and learn to breathe first4 ,fresh air and sunshine are necessary for the change of food4 #ca4 ,if your teeth are poor1 substitute a food-chopper or grinder for your foods4 #cb4 ,the most perfect foods1 such as apples1 tomatoes1 wheat1 oats1 rye1 legumes and nuts seldom disagree with a healthy individual1 provided they are used wisely4 #cc4 ,sunlight is a great disinfectant4 ,dark rooms are a breeding place for tuberculous germs4 #cd4 ,daily out-of-door exercise in the sunshine will increase health and reduce the coal bill4 ,without exercise our food can be of little benefit to us4 #ce4 ,by natural feeding1 overwork is not possible4 ,the body demands rest when its strength is exhausted4 #cf4 ,artificial stimulants are deceivers4 ,they make a man feel strong when he is weak4 ,they produce artificial heat and will-power and an abnormal temperature2 they lead to overwork1 abnormal development and degenerate brains and bodies4 #cg4 ,natural will-power can direct its force wherever it is wanted1 be it for work or rest2 it can sustain on bread and water for many days4 #ch4 ,without substance there can be no power4 ,substantial food1 fresh air1 water and natural exercise develop strong bodies and minds4 #ci4 ,artificial sweets1 white bread and poisonous beverages develop butterflies that crave excitement and artificial life4 #dj4 ,the world is full of people that are without substance1 power or principle4 ,they earn their living the easiest way they can4 ,wrong feeding is responsible for such conditions4 #da4 ,social reformers and humanitarians cannot solve problems until they have learned how to feed the race4 #db4 ,many people are under the impression that if a certain food is recommended as especially healthful1 over-indulgence must be beneficial4 #dc4 ,all natural foods are wholesome2 over-eating produces discomfort and disease4 #dd4 ,some fruits and vegetables have high medicinal values4 ,specific foods prescribed in large quantities are useful for certain ailments1 but not for a healthy individual4 #de4 ,each individual is a law unto himself4 ,two different people afflicted with a disease of the same name may require entirely different treatment4 ,human beings cannot be standardized like inert machines4 #df4 ,canned fruits out of season are not a necessary article of food2 they are of value as a medicine4 #dg4 ,if certain foods do not agree1 or produce indigestion1 study their combination and preparation carefully1 also the proportion1 and time of the day when most suitable4 ,if this does not prove satisfactory1 leave them alone4 #dh4 ,don't buy cheap or inferior food of any kind4 #di4 ,don't always believe your dealer as to the quality of the product4 ,investigate for yourself4 #ej4 ,don't use fruits in excess if you lead a very active life4 ,the right proportion is the key note to maintain balance4 #ea4 ,excessive fruits and rest is a prescription for sickness4 #eb4 ,if no great hunger is felt at a meal1 do not eat nuts or any kind of foods classed as protein4 ,neither stuff yourself with liquid foods4 ,a fast or fruits or fruit juices are the best under such conditions4 #ec4 ,do not offer a guest more food than he desires4 ,it may be polite1 but it is an unwholesome fashion4 #ed4 ,drink sufficient pure natural water between your meals4 ,there is danger in over-drinking as well as in under-drinking4 #ee4 ,a definite employment1 practical and loving sympathy with our fellow men and faith in the almighty power of creation is a good prescription for imaginary diseases4 #ef4 ,there is a great medicinal force in a mind of peace4 ,if you suffer from chronic ailments brought on by overwork1 seek rest and solitude1 and exercise your soul4 ,the latent powers within you can be awakened by right study4 ,give up wrong thoughts and habits4 #eg4 ,hard arteries are the result of high-pressure life4 #eh4 ,restlessness and sleeplessness are the result of an acid or toxic condition of the blood4 #ei4 ,the liver is the great filter and germ destroyer of the body4 ,co-operate with nature and treat your liver right4 ,germs are not attracted to healthy people4 #fj4 ,many lung diseases are often the result of an abused liver4 #fa4 ,mouth-breathing is the result of structural and functional derangement4 #fb4 ,children that are allowed to sit with cold feet in the school room cannot keep their health or study their lessons4 #fc4 ,a destructive or mischievous child can be corrected by proper food and sufficient suitable employments4 #fd4 ,defective teeth and eyesight are often the result of improper feeding4 ,glasses cannot make up the deficiency4 #fe4 ,cleanse the mouth and teeth on arising and after each meal4 #ff4 ,if you wish to prevent colds1 stop overloading your stomach4 ,,hygiene ,,economy ,,and ,,sanitation4 ,the pantry shelf with its contents is responsible for many acute diseases and ptomaine poisoning by unhygienic and careless handling and preservation of foodstuffs4 ,a closet for the preservation of food should be located on the north or east side of the house if possible4 ,it should have several long and narrow windows from top to bottom1 so as to allow plenty of air and light4 ,the shelves should be constructed of wire1 zinc or wooden slats1 and be removable4 ,raw fruits and vegetables should never be kept in the same closet with cooked food4 ,milk and butter should not be kept near meat or other cooked foods4 ,potatoes1 carrots and underground vegetables should be kept out of doors or in a dry basement4 ,they may be preserved in a box with dry sand4 ,onions should not be left in a paper bag2 hang them up in the sun or keep them in a flat box in a dry place4 ,onions which have been cut should never be used again for food1 unless the cut side has been preserved in vinegar or oil4 ,all raw foods which have a thick skin have better keeping qualities than those with a thin skin2 therefore1 fancy summer fruits should be eaten while fresh on the same day they were picked4 ,no more should be bought than can be eaten the same day1 or else they should be preserved by sterilization4 ,green vegetables should be used fresh if possible1 and not kept longer than three or four days4 ,never keep them in the house or pantry4 ,apples or other winter fruits should be kept in a dry store room out of doors1 in the attic or in a dry basement4 ,the white film that often gathers around grapes is a breeding place for diphtheria germs4 ,wash thoroughly before eating all fruits which have been stored in houses or at the market4 ,do not prepare more raw food than can be eaten at one meal4 ,never allow it to stand after it is cut4 ,many housekeepers think it important to scald their dishes1 but do not know that it is far more important to sterilize or reboil cooked foods which have stood on the shelf for #ah or #bd hours and sometimes longer4 ,such foodstuff is dangerous long before the process of fermentation can be detected by the sense of smell or taste4 ,some foods begin to undergo changes immediately after cooling2 therefore1 cooked foods left over1 with the exception of a few1 should be reboiled before serving again4 ,rice or other cereals should be stirred over the fire for a while and then baked in the oven until they are thoroughly sterile4 ,the care of milk has been discussed in the chapter on food4 ,soups which are preserved with fat will keep wholesome for several days without reboiling4 ,fruits and fruit juices should not stand longer than #bd hours4 ,eggs are best preserved in bran or lime-water or on ice if kept for a week or longer4 ,boiled or thoroughly roasted meats will keep wholesome for #cf hours in a cold place4 ,during the summer meat should not be kept from one day to another4 ,if left-over meat is cut from the bone and cooked up in gravy or soup stock or preserved in gelatine 7with fat to cover it71 it can be kept wholesome for #d or #e days and longer1 according to the manner of preservation4 ,half cooked chops and beefsteak should never be kept in the same manner they are served4 ,they should be cooked thoroughly in fat or gravy before being put away4 ,all meats should be freshly cut and cooked the same day after delivery1 or be preserved by partly cooking or roasting1 until the next day4 ,many housekeepers keep roasts1 chops and beefsteak until it looks blue and green with putrefaction before it is cooked4 ,never buy meat which has an unnatural color4 ,be sure that your butcher does not use poisonous substances to keep the meat from decomposition4 ,visit your butcher often and investigate how often he gets a fresh supply of meat4 ,this is of more benefit than to save time by telephoning4 ,never allow sliced bacon to lie in the ice box or pantry for several days4 ,it becomes rancid and is unfit for food4 ,buy your bacon in bulk and slice it with a sharp knife when wanted4 ,do not keep sliced meat of any kind longer than one day in cold weather4 ,do not keep it in hot weather without preserving it in gravy or fat or by sterilization4 ,do not keep a tight cover on a dish1 jar or bottle which contains raw or cooked food1 unless the air within is sterile4 ,allow cooked food to stand open until it is cool1 then put the cover over two-thirds of its opening or cover with a cheese-cloth or a colander4 ,if milk or cream is delivered in bottles1 remove the cover immediately after delivery4 ,if the air where it stands is dusty1 protect the milk with cotton or cheese-cloth4 ,treat boiled milk in the same manner4 ,cooked foods which have poor keeping qualities should not be kept for further use1 or no more should be prepared than can be eaten at one meal4 ,to this class belong cooked underground or leaf vegetables1 custards1 soft puddings1 milk and egg foods and gelatines4 ,damp or rainy weather is more favorable for decomposition of foodstuffs than dry weather4 ,whites of eggs should not be kept longer than #ah or #bd hours4 ,they must be preserved in a very cold place and be utilized at the earliest opportunity4 ,they are like all proteins1 more dangerous than starches if left to ferment1 whether the fermentation begins on the pantry shelf or in the stomach4 ,white of egg can be used in many different ways4 ,it may be beaten to a froth and served on fruit-soups or fruit pies1 or it can be taken in place of broth at the beginning of a meal4 ,add a tablespoon of water and a few drops of lemon or orange or apple or cranberry juice to one white of an egg and beat up with a fork1 or drink without beating4 ,white of egg can also be utilized for brancakes4 ,if a variety of left-over food is on hand which cannot be combined into one dish1 it is better to serve different food to each member rather than to divide each article for all2 the latter custom may be more polite1 but it is not wise to mix a great variety of foods at one meal4 ,left-over skim-milk is best utilized for cheese1 pancakes1 whey gruel1 whey or milk sauce1 or be boiled and served with stale rye or corn bread4 ,vegetables prepared with milk do not make a good combination4 ,soft puddings prepared with skim-milk1 sugar and eggs1 are not very wholesome unless the necessary amount of fat is added in the form of butter or suet4 ,skim-milk and fruit is not a good combination4 ,left-over potatoes can be utilized in many different ways3 for fish-cakes1 pancakes1 hash1 potato-dumplings1 creamed potatoes or for salad4 ,fried cooked potatoes are not a good food for the noon meal1 especially for children or people doing active work4 ,baked legumes if preserved with fat meat or oil can be kept on hand for a week and be rebaked two or three times per week4 ,,preservation ,,of ,,eggs ,,for ,,the ,,winter4 ,put one layer of common salt or bran one inch deep on the bottom of a wooden pail or washtub4 ,then grease the eggs with parafine or oil and place them with the small end down1 so that they will not touch the bottom of the tub4 ,fill with enough salt to cover the eggs one inch4 ,,preservation ,,of ,,eggs4 ,no4 #b4 ,preserve the eggs with salicylic acid1 which can be bought in the drug store4 ,follow directions on package4 ,,children4 ,a child should have his face and hands washed before and after each meal4 ,he should not be allowed to carry foodstuffs and candy about the house1 or touch carpets and furniture with sticky and greasy fingers4 ,if he requires food between meals1 give him four or five meals per day1 but have him eat his food in the proper place4 ,the breeding of flies1 mosquitoes and other disease carriers is greatly favored by allowing children to eat at any and all times without napkins or special preservation of their dress or without cleaning their hands before and after eating or before and after playing with animals and pets4 ,the ,american child is given too much consideration at the table4 ,there is a great difference between the saying 8,i don't like a certain food0 and 8,i don't want it10 because there are things which taste better4 ,to leave one's plate half full of foodstuffs and ask for or accept another food is fashionable1 but before the law of our ,creator it is unclean and disrespectful4 ,the physiological laws of our bodies are based on very economical plans2 nature utilizes everything and wastes nothing4 ,cooked foodstuffs1 whether they are wasted within our bodies by over-indulgence1 or in the garbage can1 create decomposition and germs4 ,cooked green foods and mushes are neither wholesome foods for chickens or pet animals4 ,natural food is dry1 and animals which are fed on dry food produce a better quality of milk1 eggs and flesh than animals which are fed upon slops4 ,,dishwashing4 ,dishwashing is a work which takes up so much time in every household1 that it is a subject which should receive some attention4 ,the housekeeper who serves a considerable amount of raw food saves much time and strength by relieving herself of greasy dishes and saucepans4 ,scrape off the fragments from plates and utensils and prepare one basin with hot soapsuds and another with rinsing water of clear hot or cold water4 ,people whose time is valuable can save much work by placing the dishes from the drain-board upside down on a shelf prepared from wooden slats1 or set them in a wire basket and let them dry without wiping4 ,if the dishes are not washed immediately after each meal1 place the silverware and knives in a high bowl or quart measure and let them soak in hot or cold water4 ,remove all foods from metallic utensils immediately after the meal is over4 ,never allow metallic spoons to stand in fruit sauce1 salt or in any kind of prepared food4 ,acids dissolve metal and in this way may produce poisoning4 ,in contagious diseases all dishes should be sterilized4 ,burn up all particles of left-over food1 put the dishes into a narrow pail and boil with plenty of water and soda for an hour or longer4 ,,disinfection ,,of ,,excreta4 ,use solutions of carbolic acid or chloride of lime4 ,mix with equal quantities of the excreta and allow it to stand for several hours before it is disposed of4 ,,whitewash ,,for ,,woodwork4 ,soak one-fourth of a pound of glue in cold water over night4 ,dissolve some lime with cold water1 add a few handsful of salt4 ,heat the glue until it is dissolved and add to one bucket of whitewash4 ,this makes a smooth and healthy paint4 ,use for rough or smooth woodwork1 twice per year in laundry1 basement or cellar or pantry4 ,,index ,,part ,i4 ,,chapter ,,ii4 ,,study ,,of ,,foods4 ,apples1 #bg ,almonds1 #ba ,asparagus1 #ai ,apricots1 #bf ,boiled ,milk1 #ce ,berries1 #be ,blackberries1 #bf ,bananas1 #bg ,bread1 #da ,brazil ,nuts1 #ba ,beans 7dried71 #ah ,beans 7green71 #ah ,barley1 #ca ,cereals1 #bi ,cabbage1 #ai ,cauliflower1 #ai ,celery1 #ai ,carrots and ,parsnips1 #ai ,corn1 #bj ,cucumbers1 #ba ,chestnuts1 #bb ,cherries1 #bf ,cranberries1 #bi ,compotes or stewed fruits1 #bh ,cheese1 #cb ,certified ,milk1 #ce ,cream1 #ce ,cocoanuts1 #bb ,desserts1 #dj ,dates1 #bi ,eggs1 #cb ,fish1 #cd ,fats1 #cg ,fruits1 #bc ,fruit ,jellies1 #bh ,figs1 #bi ,grapes1 #bd ,grapefruit1 #bg ,hazelnuts1 #bb ,lentils1 #ah ,lemons1 #bg ,lettuce1 #ba ,limes1 #bg ,legumes1 #ah ,muffins1 #da ,meat1 #cb ,muskmelon1 #bi ,milk1 #cd ,nuts1 #bd ,nut-,butter1 #bb ,nectarines1 #bg ,oats1 #ca ,oranges1 #bg ,peanuts1 #bb ,plums1 #bh ,pineapples1 #bg ,peaches1 #bf ,pears1 #bf ,pancakes1 #da ,peas 7dried71 #ah ,peas 7green71 #ah ,pine ,kernels1 #bb ,rice1 #ca ,raspberries1 #bf ,rye1 #cj ,sago1 #ca ,soups1 #db ,sugar1 #ch ,strawberries1 #be ,spices1 #ci ,turnips1 #ai ,tapioca1 #ca ,tomatoes1 #bj ,vegetable ,foods1 #ag ,wheat1 #cj ,watermelons1 #bi ,walnuts1 #bb ,,part ,,ii4 ,,preparation ,,of ,,foods4 ,,chapter ,i4 ,,green ,,vegetables4 ,artichokes1 #df ,asparagus1 #df ,beets1 #df ,beet ,greens1 #df ,black ,carrots1 #ej ,carrots1 #dg ,celery ,roots1 #ej ,carrot ,puree1 #dg ,corn1 #eb ,cucumbers 7stewed71 #ej ,cauliflower1 #di ,cabbage1 #eb ,cabbage ,rolls1 #ed ,egg ,plant1 #ej ,kale1 #ec ,kohlrabi1 #eb ,mushrooms1 #ea ,mustard ,greens1 #ej ,mixed ,vegetables1 #dh ,okra1 #ej ,onions1 #ea ,peas1 #dh ,peas and ,codfish1 #dh ,peas and ,carrots1 #dh ,peas with ,lamb1 #dh ,peppers 7stuffed71 #ea ,parsley1 #ea ,parsnips1 #ec ,potatoes1 #ee ,potatoes1 ,creamed1 #ee ,potatoes1 ,sweet1 #ee ,potatoes1 ,steamed1 #ef ,potatoes1 ,mashed1 #ef ,potato ,salad1 #ee ,potato1 ,french1 #ef ,potato ,balls1 #ef ,crust ,potatoes1 #ef ,potato ,pudding1 #ef ,potato and ,apple ,puree1 #ef ,sauerkraut1 #ed ,squash1 #ec ,spinach1 #di ,spinach1 ,saxon ,dish1 #ej ,string ,beans1 #di ,sprouts1 #eb ,tomatoes1 #ec ,tomatoes1 ,stewed1 #ed ,tomatoes1 ,stuffed1 #ed ,tomato ,puree1 #ec ,turnips1 #ec ,turnip ,puree1 #ec ,vegetable ,oysters1 #ec ,,chapter ,,ii4 ,,legumes ,,and ,,meats4 ,breaded ,goose1 #fa ,brains1 #fa ,bean and ,lentil ,puree1 #eh ,beans 7baked71 #eg ,beans1 ,lima1 #eh ,bean ,puree1 #eh ,baked ,lentils or ,peas1 #eg ,bacon1 boiled1 #fc ,bacon1 fried1 #fc ,bacon1 fat1 #fc ,calves' ,liver1 fried1 #fj ,calves' ,liver1 steamed1 #fj ,chipped ,beef1 #fa ,chicken ,gelatine1 #ei ,hash1 #fj ,ham ,hash1 #fb ,hamburg ,steak1 #fj ,kidney ,hash1 #fj ,leaf ,lard1 #fc ,lamb in ,gelatine1 #ei ,meat ,cake1 #fb ,pork ,cutlets1 #ei ,pea ,puree1 #eh ,ribs of ,pork with ,apple ,filling1 #fc ,salisbury ,steak1 #fa ,sour ,roast1 #ei ,tripe1 #fj ,tongue1 #fa ,turkey ,roasted1 #fb ,turkey ,stewed1 #fb ,turkey in ,gelatine1 #fb ,turkey ,neck1 #fc ,turkey ,dressing1 #fc ,veal ,cutlets1 #ei ,,chapter ,,iii4 ,,fish1 ,,cheese ,,and ,,eggs4 ,codfish ,cakes1 #fe ,fish1 boiled1 #fd ,fish1 fried1 #fd ,fish ,cakes1 #fe ,herring1 #fd ,shell ,fish1 #fd ,cottage ,cheese1 #fe ,eggs1 boiled1 #fe ,eggs1 scrambled1 #ff ,eggs1 scalloped1 #ff ,omelet1 #ff ,,chapter ,,iv4 ,,soups4 ,asparagus ,soup1 #gd ,bean ,soup1 #fg ,buttermilk ,soup1 #gc ,buttermilk with ,rice1 #gc ,blackberry ,soup1 #fi ,buttermilk ,soup1 #gc ,beer ,soups1 #gb ,barley ,soups1 #gd ,bread ,soups1 #ge ,bran ,soups1 #ge ,beef ,soup1 #fi ,beef ,soup1 #gj ,carrot ,soup1 #gd ,clam ,chowder1 #ga ,clear ,soup1 #gj ,cream of ,bean ,soup1 #fh ,cream of ,pea ,soup1 #fh ,cream of ,tomato ,soup1 #fh ,cherry ,soup1 #fi ,huckleberry ,soup1 #fh ,kidney ,soup1 #ga ,knorr's ,pea ,soup1 #gb ,milk ,soup1 #gb ,milk ,soup1 #gc ,milk ,soup1 #gc ,mixed ,vegetable ,soup1 #ge ,oatmeal ,soup1 #ga ,pigeon ,soup1 #ga ,potato ,soup1 #ga ,plum ,soup1 #fi ,pea ,soup1 #fh ,spinach ,soup1 #gd ,soup ,stock1 #gj ,soups with ,caloric ,value-- ,tomato ,soup1 #fh ,vegetable ,soup1 #gj ,,chapter ,v4 ,,cereals1 ,,noodles ,,and ,,dumplings4 ,almond-,rice1 #gi ,apple-,rice1 #gi ,apricot-,rice1 #gi ,brown ,rice1 #hj ,bread and ,milk1 #gh ,barley1 #gh ,bran ,mush1 #gf ,bran and ,rye ,mush1 #gg ,buckwheat ,groats1 #gf ,boiled ,whole ,wheat1 #gg ,baked ,cornmeal ,dumplings1 #hb ,bread ,dumplings1 #ha ,cornmeal ,mush1 #gg ,cherry ,rice1 #gi ,currant ,rice1 #hj ,carrot ,rice1 #hj ,cracker and ,milk1 #gh ,direction for ,boiling ,rice1 #gh ,dumplings1 #ha ,dumplings1 #hb ,dumplings1 #hc ,macaroni in ,cream1 #hj ,macaroni in ,soup ,stock1 #hj ,milk-,rice1 #gh ,noodles1 #hj ,polenta ,italian ,dish1 #gg ,rice ,cream1 #gi ,rice ,flour1 #gg ,raw ,whole ,wheat1 #gg ,rylax with ,prune ,jam1 #gf ,rolled ,wheat1 #gf ,rolled ,oats with ,cranberry ,sauce1 #gf ,rhubarb ,rice1 #hj ,steel ,cut ,oats1 #gf ,tomato-,rice1 #hj ,,chapter ,,vi4 ,,breads1 ,,cakes ,,and ,,puddings4 ,apple ,pancakes1 #ib ,apple ,bread ,pudding1 #ie ,bran ,muffins1 #hf ,bran ,bread1 #hf ,black ,bread ,pudding1 #if ,baked ,bread ,pudding1 #ie ,boston ,brown ,bread1 #hf ,biscuits1 #he ,bread ,omelet1 #ij ,buckwheat ,cakes1 #ib ,cherry ,pancakes1 #ib ,coffee ,cake1 #he ,cereal ,omelet1 #ij ,corn ,bread1 #hi ,cornmeal ,pudding1 #id ,crusts1 #hi ,black ,bread1 #hd ,doughnuts1 #ij ,egg ,toast1 #ia ,fried ,bread1 #hi ,fish ,pudding1 #ic ,flour ,bread ,pudding1 #id ,frosting1 #hg ,fruit ,cake1 #hh ,german ,pancakes1 #ia ,german ,potato ,cakes1 #ia ,hominy ,cakes1 #ij ,imperial ,sticks1 #hi ,light ,whole ,wheat ,bread1 #hd ,light ,graham ,bread1 #he ,liver ,pudding1 #ic ,mixed ,flour1 #hh ,meat ,pudding1 #ic ,matzoon ,pudding1 #ic ,matzoon ,cake1 #ic ,pop ,over1 #hf ,pastry1 #hg ,plain ,cake1 #hg ,potato ,pudding1 #ic ,plum ,pancakes1 #ib ,plum ,pudding1 #ig ,plain ,bread ,pudding1 #id ,pompernickle1 #hd ,roman ,meal ,bread1 #he ,rice ,fritters1 #ia ,rye ,nuts1 #hh ,rice ,flour ,pudding1 #ie ,rice ,pudding1 #id ,roman ,meal ,cakes1 #ib ,suet ,pudding1 #if ,steamed ,bread ,pudding1 #if ,sago ,pudding1 #id ,strawberry ,short ,cake1 #hh ,sand ,tart1 #hg ,unleavened ,pancakes1 #ia ,uncle ,tom's ,pudding1 #if ,sun ,dried ,bread1 #hh ,snow ,balls1 #ij ,whole ,wheat ,bread1 #hd ,white ,bread1 #he ,white ,muffins1 #hf ,vegetable ,pudding1 #ie ,,chapter ,,vii4 ,,sauces ,,and ,,salad ,,dressings4 ,almond ,sauce1 #ii ,butter ,sauce1 #ih ,bacon ,sauce1 #ajj ,cream ,sauce1 #ii ,caper ,sauce1 #ii ,cherry ,sauce1 #ajj ,dried ,currant ,sauce1 #ajj ,dried ,cherry ,sauce1 #aja ,flavoring of ,meatless ,sauces1 #ajj ,horse ,radish ,sauce1 #ii ,lemon ,sauce1 #ajj ,mint ,sauce1 #ajj ,milk ,sauce1 #ajj ,mustard ,sauce1 #ii ,mushroom ,sauce1 #ii ,olive ,sauce1 #ii ,tomato ,sauce1 #ih ,white ,wine ,sauce1 #aja ,red ,wine ,sauce1 #aja ,,cold ,,dressings4 ,french ,dressing1 #aja ,mayonnaise ,dressing1 #aja ,mayonnaise ,dressing1 #ajb ,mayonnaise ,dressing1 #ajc ,syrup ,dressing1 #ajc ,,chapter ,,viii4 ,,salads4 ,anchovy ,butter1 #aje ,anchovy ,salad1 #ajf ,apple ,salad1 #ajg ,asparagus ,salad1 #ajg ,apple and ,banana ,salad1 #ajh ,boiled ,vegetable ,salad1 #ajd ,banana ,salad1 #ajg ,banana and ,grape ,salad1 #aji ,beet ,salad1 #aji ,cereal ,salad1 #aaj ,carrot ,salad1 #aji ,celery ,root ,salad1 #aji ,cranberry and ,pear ,salad1 #aji ,cranberry and ,banana ,salad1 #ajh ,cranberry and ,celery ,salad1 #ajh ,celery ,salad1 #ajf ,cabbage ,salad1 #ajf ,cheese ,salad1 #aje ,cucumber ,salad1 #ajd ,dried ,fish ,salad1 #ajf ,dandelion ,salad1 #ajf ,egg ,salad1 #aje ,empire ,salad1 #aje ,fish ,salad1 #ajd ,fruit ,salad in ,gelatine1 #ajh ,herring ,salad1 #ajg ,yellow ,dock ,salad1 #ajf ,lettuce ,salad1 #ajd ,mushroom ,salad1 #ajg ,meat ,salad1 #ajc ,mixed ,spinach ,salad1 #aji ,olive ,salad1 #ajg ,orange ,salad1 #ajg ,pineapple ,salad1 #ajh ,pineapple and ,orange ,salad1 #ajh ,radish ,salad1 #ajg ,radish ,salad1 #aji ,rhubarb ,salad1 #ajg ,raw ,corn1 #aji ,spinach ,salad1 #aje ,tomato ,salad1 #ajd ,tomato and ,watercress ,salad1 #ajd ,,chapter ,,ix4 ,,gelatines ,,and ,,toasts4 ,banana ,gelatine1 #aab ,buckwheat ,gelatine1 #aac ,bean ,gelatine1 #aae ,bread ,gelatine1 #aae ,bran ,gelatine1 #aad ,barley ,gelatine1 #aac ,beer ,gelatine1 #aab ,blanc ,mange1 #aab ,calves' ,foot ,jelly1 #aab ,coffee ,gelatine1 #aad ,cereal ,coffee ,gelatine1 #aae ,chocolate ,gelatine1 #aae ,fruit ,gelatine1 #aaa ,gelatine ,pudding1 made with ,sour ,milk1 #aaa ,lentil ,gelatine1 #aaf ,oat ,gelatine1 #aad ,pea ,gelatine1 #aad ,pineapple ,gelatine1 #aab ,rice ,gelatine1 #aac ,rye ,gelatine1 #aad ,snow ,pudding1 #aac ,tomato ,gelatine1 #aac ,wine ,gelatine1 #aae ,whipped ,sweet ,cream1 #aab ,whipped ,sour ,milk1 #aaa ,,toasts4 ,apple ,toast1 #aag ,apricot ,toast1 #aaf ,barley ,toast1 #aaf ,clam ,toast1 #aag ,celery ,toast1 #aag ,cream ,toast1 #aag ,egg ,toast1 #aah ,milk ,toast1 #aag ,oyster ,toast1 #aag ,prune ,toast1 #aaf ,rice ,toast1 #aaf ,rye and ,bran ,toast1 #aaf ,spinach ,toast1 #aag ,tomato ,toast1 #aaf ,water ,toast1 #aaf ,,chapter ,x4 ,,fruits1 ,,puddings ,,and ,,gruels4 ,apple ,sauce1 #abj ,apple ,snow1 #aba ,apricot ,sauce1 #aba ,apple ,tapioca1 #abb ,ambrosia1 #abj ,apple ,pudding1 #abb ,apple ,sago1 #abe ,arrowroot ,gruel1 #abg ,boiled ,custard1 #abd ,blackberry ,sago1 #abe ,bread ,gruel1 #abe ,beer ,gruel1 #abb ,baked ,apples1 #abj ,baked ,peaches1 #abj ,berry ,tapioca1 #abb ,baked ,apples in ,oil1 #aba ,barley ,gruel1 #abf ,currant1 ,raspberry or ,peach ,pudding1 #abc ,cornmeal ,gruel1 #abf ,codfish ,gruel1 #abf ,chocolate ,cornstarch1 #abd ,cornstarch ,gruel1 #abh ,dried ,fruits1 #aai ,fig-,butter1 #aai ,gluten ,gruel1 #abg ,gooseberry ,pudding1 #aba ,gooseberry ,compot1 #aba ,ground ,dried ,dates1 #abj ,ground ,dried ,prunes1 #abj ,lemon ,filling for ,pie1 #abc ,mixed ,flour ,gruel1 #abg ,milk ,gruel1 #abh ,nut ,gruel1 #abg ,onion ,gruel1 #abe ,oatmeal ,gruel1 #abf ,peptonized ,gruel1 #abh ,peaches and ,whipped ,cream1 #abc ,plain ,junket1 #abc ,rice ,gruel1 #abd ,raisin and ,currant ,butter1 #aai ,rhubarb ,pudding1 #abb ,sago ,gruel1 #abh ,soaked ,fruit1 #aai ,strawberries with ,cream1 #abc ,stewed ,blackberries1 #aba ,stewed ,huckleberries1 #aba ,tomato ,tapioca1 #abb ,wine ,gruel1 #abc ,wine ,gruel1 #abd ,wheat ,gruel1 #abf ,,chapter ,,xi4 ,,fluids4 ,apple ,barley ,water1 #acc ,albumen ,water1 #acc ,almond ,milk1 #acd ,bean ,tea1 #acf ,coffee1 #ace ,cocoa1 #ace ,cocoa ,shells1 #acf ,egg ,wine1 #ace ,fruit ,lemonade1 #acd ,flaxseed ,tea1 #acc ,irish ,moss1 #acc ,lemon ,whey1 #acc ,lemonade with ,egg1 #acd ,milk ,eggnog1 #acd ,pea and ,lentil ,tea1 #acf ,raw ,green ,pea ,juice1 #acc ,strawberry ,milk1 #acd ,tea1 #ace ,water ,eggnog1 #acc ,quoted from ,farmers' ,bulletin ,no4 #adb1 by ,w4 ,o4 ,atwater1 ,ph4 ,d4 ,u4 ,s4 ,department of ,agriculture4 ,,table ,i4--,average composition of common ,american food products4 ---------------------------------------- ---------------------------------------- ---------- ,fuel ,food ,materials 7,as ,purchased7 ,refuse,water,protein,fat ,carbohydrates ,ash ,value per lb4 ---------------------------------------- ---------------------------------------- ---------- ,animal ,food4 ,calories ,beef1 fresh3 ,chuck ribs #af4c #eb4f #ae4e #ae4j -- #j4h #iaj ,flank #aj4b #ed4j #ag4j #ai4j -- 4#g #a1aje ,loin #ac4c #eb4e #af4a #ag4e -- 4#i #a1jbe ,porterhouse steak #ab4g #eb4d #ai4a #ag4i -- 4#h #a1ajj ,sirloin steak #ab4h #ed4j #af4e #af4a -- 4#i #ige ,neck #bg4f #de4i #ad4e #aa4i -- 4#g #a1afe ,ribs #bj4h #dc4h #ac4i #ba4b -- 4#g #a1ace ,rib rolls -- #fc4i #ai4h #af4g -- 4#i #a1jee ,round #g4b #fj4g #ai4j #ab4h -- #a4j #hij ,rump #bj4g #de4j #ac4h #bj4b -- 4#g #a1jij ,shank1 fore #cf4i #db4i #ab4h #g4c -- 4#f #ede ,shoulder and clod #af4d #ef4h #af4d #i4h -- 4#i #gae ,fore quarter #ah4g #di4a #ad4e #ag4e -- 4#g #iie ,hind quarter #ae4g #ej4d #ae4d #ah4c -- 4#g #a1jde ,beef1 corned1 canned1 pickled1 and dried3 ,corned beef #h4d #di4b #ad4c #bc4h -- #d4f #a1bde ,tongue1 pickled #f4j #eh4i #aa4i #ai4b -- #d4c #a1jaj ,dried1 salted1 and smoked #d4g #ec4g #bf4d #f4i -- #h4i #gij ,canned boiled beef -- #ea4h #be4e #bb4e -- #a4c #a1daj ,canned corned beef -- #ea4h #bf4c #ah4g -- #d4j #a1bgj ,veal3 ,breast #ba4c #eb4j #ae4d #aa4j -- 4#h #gde ,leg #ad4b #fj4a #ae4e #g4i -- 4#i #fbe ,leg cutlets #c4d #fh4c #bj4a #g4e -- #a4j #fie ,fore quarter #bd4e #ed4b #ae4a #f4j -- 4#g #ece ,hind quarter #bj4g #ef4b #af4b #f4f -- 4#h #ehj ,mutton3 ,flank #i4i #ci4j #ac4h #cf4i -- 4#f #a1ggj ,leg1 hind #ah4d #ea4b #ae4a #ad4g -- 4#h #hij ,loin chops #af4j #db4j #ac4e #bh4c -- 4#g #a1dae ,fore quarter #ba4b #da4f #ab4c #bd4e -- 4#g #a1bce ,hind quarter1 without tallow #ag4b #de4d #ac4h #bc4b -- 4#g #a1baj ,lamb3 ,breast #ai4a #de4e #ae4d #ai4a -- 4#h #a1jge ,leg1 hind #ag4d #eb4i #ae4i #ac4f -- 4#i #hfj ,pork1 fresh3 ,ham #aj4g #dh4j #ac4e #be4i -- 4#h #a1cbj ,loin chops #ai4g #da4h #ac4d #bd4b -- 4#h #a1bde ,shoulder #ab4d #dd4i #ab4j #bi4h -- 4#g #a1dej ,tenderloin -- #ff4e #ah4i #ac4j -- #a4j #hie ,pork1 salted1 cured1 and pickled3 ,ham1 smoked #ac4f #cd4h #ad4b #cc4d -- #d4b #a1fce ,shoulder1 smoked #ah4b #cf4h #ac4j #bf4f -- #e4e #a1cce ,salt pork -- #g4i #a4i #hf4b -- #c4i #c1eee ,bacon1 smoked #g4g #ag4d #i4a #fb4b -- #d4a #b1gae ,sausage3 ,bologna #c4c #ee4b #ah4b #ai4g -- #c4h #a1aee ,pork -- #ci4h #ac4j #dd4b #a4a #b4b #b1jge ,frankfort -- #eg4b #ai4f #ah4f #a4a #c4d #a1aee ,soups3 ,celery1 cream of -- #hh4f #b4a #b4h #e4j #a4e #bce ,beef -- #ib4i #d4d 4#d #a4a #a4b #abj ,meat stew -- #hd4e #d4f #d4c #e4e #a4a #cfe ,tomato -- #ij4j #a4h #a4a #e4f #a4e #ahe ,poultry3 ,chicken1 broilers #da4f #dc4g #ab4h #a4d -- 4#g #cje ,fowls #be4i #dg4a #ac4g #ab4c -- 4#g #gfe ,goose #ag4f #ch4e #ac4d #bi4h -- 4#g #a1dge ,turkey #bb4g #db4d #af4a #ah4d -- 4#h #a1jfj ,fish3 ,cod1 dressed #bi4i #eh4e #aa4a 4#b -- 4#h #bbj ,halibut1 steaks or sections #ag4g #fa4i #ae4c #d4d -- 4#i #dge ,mackerel1 whole #dd4g #dj4d #aj4b #d4b -- 4#g #cgj ,perch1 yellow1 dressed #ce4a #ej4g #ab4h 4#g -- 4#i #bge ,shad1 whole #ej4a #ce4b #i4d #d4h -- 4#g #hhj ,shad1 roe -- #ga4b #bj4i #c4h #b4f #a4e #fjj ,fish1 preserved3 ,cod1 salt #bd4i #dj4b #af4j 4#d -- #ah4e #cbe ,herring1 smoked #dd4d #ai4b #bj4e #h4h -- #g4d #gee ,fish1 canned3 ,salmon -- #fh4e #ba4h #ab4a -- #b4f #iae ,sardines #ae4j #ec4f #bc4g #ab4a -- #e4c #iej ,shellfish3 ,oysters1 8solids0 -- #hh4c #f4j #a4c #c4c #a4a #bbe ,clams -- #hj4h #aj4f #a4a #e4b #b4c #cdj ,crabs #eb4d #cf4g #g4i 4#i 4#f #a4e #bjj ,lobsters #fa4g #cj4g #e4i 4#g 4#b 4#h #ade ,eggs3 ,hens' eggs #baa4b #fe4e #ac4a #i4c -- #j4i #fhe ,dairy products1 etc43 ,butter -- #aa4j #a4j #he4j -- #c4j #c1daj ,whole milk -- #hg4j #c4c #d4j #e4j 4#g #caj ,skim milk -- #ij4e #c4d 4#c #e4a 4#g #afe ,buttermilk -- #ia4j #c4j 4#e #d4h 4#g #afj ,condensed milk -- #bf4i #h4h #h4c #ed4a #a4i #a1dhj ,cream -- #gd4j #b4e #ah4e #d4e 4#e #hfe ,cheese1 ,cheddar -- #bg4d #bg4g #cf4h #d4a #d4j #b1jge ,cheese1 full cream -- #cd4b #be4i #cc4g #b4g #c4h #a1hhe ,vegetable ,food4 ,flour1 meal1 etc43 ,entire-wheat flour -- #aa4d #ac4h #a4i #ga4i #a4j #a1fej ,graham flour -- #aa4c #ac4c #b4b #ga4d #a4h #a1fde ,wheat flour1 patent roller process ,high-grade and medium -- #ab4j #aa4d #a4j #ge4a 4#e #a1fce ,low grade -- #ab4j #ad4j #a4i #ga4b 4#i #a1fdj ,macaroni1 vermicelli1 etc43 -- #aj4c #ac4d 4#i #gd4a #a4c #a1fde ,wheat breakfast food -- #i4f #ab4a #a4h #ge4b #a4c #a1fhj ,buckwheat flour -- #ac4f #f4d #a4b #gg4i 4#i #a1fje ,rye flour -- #ab4i #f4h 4#i #gh4g 4#g #a1fbj ,corn meal -- #ab4e #i4b #a4i #ge4d #a4j #a1fhe ,oat breakfast food -- #g4g #af4g #g4c #ff4b #b4a #a1hjj ,rice -- #ab4c #h4j 4#c #gi4j 4#d #a1fbj ,tapioca -- #aa4d 4#d 4#a #hh4j 4#a #a1fej ,starch -- -- -- -- #ij4j -- #a1fge ,bread1 pastry1 etc43 ,white bread -- #ce4c #i4b #a4c #ec4a #a4a #a1bjj ,brown bread -- #dc4f #e4d #a4h #dg4a #b4a #a1jdj ,graham bread -- #ce4g #h4i #a4h #eb4a #a4e #a1aie ,whole-wheat bread -- #ch4d #i4g 4#i #di4g #a4c #a1acj ,rye bread -- #ce4g #i4j 4#f #ec4b #a4e #a1agj ,cake -- #ai4i #f4c #i4j #fc4c #a4e #a1fcj ,cream crackers -- #f4h #i4g #ab4a #fi4g #a4g #a1ibe ,oyster crackers -- #d4h #aa4c #aj4e #gj4e #b4i #a1iaj ,soda crackers -- #e4i #i4h #i4a #gc4a #b4a #a1hge ,sugars1 etc43 ,molasses -- -- -- -- #gj4j -- #a1bbe ,candy#c -- -- -- -- #if4j -- #a1fhj ,honey -- -- -- -- #ha4j -- #a1dbj ,sugar1 granulated -- -- -- -- #ajj4j -- #a1gej ,maple sirup -- -- -- -- #ga4d -- #a1bej ,vegetable3#d ,beans1 dried -- #ab4f #bb4e #a4h #ei4f #c4e #a1ebj ,beans1 ,lima1 shelled -- #fh4e #g4a 4#g #bb4j #a4g #edj ,beans1 string #g4j #hc4j #b4a 4#c #f4i 4#g #agj ,beets #bj4j #gj4j #a4c 4#a #g4g 4#i #afj ,cabbage #ae4j #gg4g #a4d 4#b #d4h 4#i #aae ,celery #bj4j #ge4f 4#i 4#a #b4f 4#h #fe ,corn1 green 7sweet7 edible portion -- #ge4d #c4a #a4a #ai4g 4#g #ddj ,cucumbers #ae4j #ha4a 4#g 4#b #b4f 4#d #fe ,lettuce #ae4j #hj4e #a4j 4#b #b4e 4#h #fe ,mushrooms -- #hh4a #c4e 4#d #f4h #a4b #ahe ,onions #aj4j #gi4h #a4d 4#c #h4i 4#e #aij ,parsnips #bj4j #ff4d #a4c 4#d #aj4h #a4a #bcj ,peas 7,pisum sativum71 dried -- #i4e #bd4f #a4j #fb4j #b4i #a1efe ,peas 7,pisum sativum71 shelled -- #gd4f #g4j 4#e #af4i #a4j #ddj ,cowpeas1 dried -- #ac4j #ba4d #a4d #fj4h #c4d #a1eje ,potatoes #bj4j #fb4f #a4h 4#a #ad4g 4#h #bie ,rhubarb #dj4j #ef4f 4#d 4#d #b4b 4#d #fj ,sweet potatoes #bj4j #ee4b #a4d 4#f #ba4i 4#i #ddj ,spinach -- #ib4c #b4a 4#c #c4b #b4a #ie ,squash #ej4j #dd4b 4#g 4#b #d4e 4#d #ajj ,tomatoes -- #id4c 4#i 4#d #c4i 4#e #ajj ,turnips #cj4j #fb4g 4#i 4#a #e4g 4#f #abj ,vegetables1 canned3 ,baked beans -- #fh4i #f4i #b4e #ai4f #b4a #eee ,peas 7,pisum sativum71 green -- #he4c #c4f 4#b #i4h #a4a #bce ,corn1 green -- #gf4a #b4h #a4b #ai4j 4#i #dcj ,succotash -- #ge4i #c4f #a4j #ah4f 4#i #dbe ,tomatoes -- #id4j #a4b 4#b #d4j 4#f #ie ,fruits1 berries1 etc41 fresh3#e ,apples #be4j #fc4c #j4c #j4c #aj4h #j4c #aij ,bananas #ce4j #dh4i 4#h 4#d #ad4c 4#f #bfj ,grapes #be4j #eh4j #a4j #a4b #ad4d 4#d #bie ,lemons #cj4j #fb4e 4#g 4#e #e4i 4#d #abe ,muskmelons #ej4j #dd4h 4#c -- #d4f 4#c #hj ,oranges #bg4j #fc4d 4#f 4#a #h4e 4#d #aej ,pears #aj4j #gf4j 4#e 4#d #ab4g 4#d #bcj ,persimmons1 edible portion -- #ff4a 4#h 4#g #ca4e 4#i #eej ,raspberries -- #he4h #a4j -- #ab4f 4#f #bbj ,strawberries #e4j #he4i 4#i 4#f #g4j 4#f #aej ,watermelons #ei4d #cg4e 4#b 4#a #b4g 4#a #ej ,fruits1 dried3 ,apples -- #bh4a #a4f #b4b #ff4a #b4j #a1ahe ,apricots -- #bi4d #d4g #a4j #fb4e #b4d #a1abe ,dates #aj4j #ac4h #a4i #b4e #gj4f #a4b #a1bge ,figs -- #ah4h #d4c 4#c #gd4b #b4d #a1bhj ,raisins #aj4j #ac4a #b4c #c4j #fh4e #c4a #a1bfe ,nuts3 ,almonds #de4j #b4g #aa4e #cj4b #i4e #a4a #a1eae ,brazil nuts #di4f #b4f #h4f #cc4g #c4e #b4j #a1dhe ,butternuts #hf4d 4#f #c4h #h4c 4#e 4#d #che ,chestnuts1 fresh #af4j #cg4h #e4b #d4e #ce4d #a4a #iae ,chestnuts1 dried #bd4j #d4e #h4a #e4c #ef4d #a4g #a1che ,cocoanuts #fadh4h #g4b #b4i #be4i #ad4c 4#i #a1bie ,cocoanuts1 prepared -- #c4e #f4c #eg4d #ca4e #a4c #b1hfe ,filberts #eb4a #a4h #g4e #ca4c #f4b #a4a #a1dcj ,hickory nuts #fb4b #a4d #e4h #be4e #d4c 4#h #a1ade ,pecans1 polished #ec4b #a4d #e4b #cc4c #f4b 4#g #a1dfe ,peanuts #bd4e #f4i #ai4e #bi4a #ah4e #a4e #a1gge ,pinon 7,pinus edulis7 #dj4f #b4j #h4g #cf4h #aj4b #a4g #a1gcj ,walnuts1 black #gd4a 4#f #g4b #ad4f #c4j 4#e #gcj ,walnuts1 ,english #eh4a #a4j #f4i #bf4f #f4h 4#f #a1bej ,miscellaneous3 ,chocolate -- #e4i #ab4i #dh4g #cj4c #b4b #b1fbe ,cocoa1 powdered -- #d4f #ba4f #bh4i #cg4g #g4b #b1afj ,cereal coffee infusion 7#a part boiled in #bj parts water7#g -- #ih4b 4#b -- #a4d 4#b #cj #a ,refuse1 oil4 #b ,refuse1 shell4 #c ,plain confectionery not containing nuts1 fruit1 or chocolate4 #d ,such vegetables as potatoes1 squash1 beets1 etc41 have a certain amount of inedible material1 skin1 seeds1 etc4 ,the amount varies with the method of preparing the vegetables1 and cannot be accurately estimated4 ,the figures given for refuse of vegetables1 fruits1 etc41 are assumed to represent approximately the amount of refuse in these foods as ordinarily prepared4 #e ,fruits contain a certain proportion of inedible materials1 as skins1 seeds1 etc41 which are properly classed as refuse4 ,in some fruits1 as oranges and prunes1 the amount rejected in eating is practically the same as refuse4 ,in others1 as apples and pears1 more or less of the edible material is ordinarily rejected with the skin and seeds and other inedible portions4 ,the edible material which is thus thrown away1 and should properly be classed with the waste1 is here classed with the refuse4 ,the figures for refuse here given represent1 as nearly as can be ascertained1 the quantities ordinarily rejected4 #f ,milk and shell4 #g ,the average of five analyses of cereal coffee grain is3 ,water #f4b1 protein #ac4c1 fat #c4d1 carbohydrates #gb4f1 and ash #d4e per cent4 ,only a portion of the nutrients1 however1 enter into the infusion4 ,the average in the table represents the available nutrients in the beverage4 ,infusions of genuine coffee and of tea like the above contain practically no nutrients4 ,,table ,,ii4--,food consumption of persons in different circumstances1 and proposed dietary standards4 7,quantities per man per day47 ---------------------------------------- ---------------------------------------- ------------------------ ,no4 of ,actually ,eaten ,digestible ,studies ---------------------------------------- -- ,fuel ,nutritive ,incl4 in ,av'ge ,protein ,fat ,carbohydrates ,protein ,fat ,carbohydrates ,value ,ratio ---------------------------------------- ---------------------------------------- -------------------- ,persons with ,active ,work4 gms gms gms gms gms gms ,calories ,i3 ,rowing clubs in ,new ,england #g #aee #agg #ddj #adc #afh #dbg #c1iee #e4f ,bicyclists in ,new ,york #c #ahf #ahf #fea #aga #agg #fca #e1jje #f ,football teams in ,connecticut and ,california #b #bbf #ced #fcd #bjh #ccf #fae #f1eij #f4f ,prussian machinists #a #aci #aac #fgg #abh #ajg #feg #d1bgj #g ,swedish mechanics #e #ahi #aaj #gad #agd #ajd #fic #d1eij #e4c ,persons with ,ordinary ,work4 ,farmers' families in ,eastern ,united ,states #aj #ig #acj #dfg #hi #abd #dec #c1dae #h4b ,mechanics' families in ,united ,states #ad #ajc #aej #djb #ie #adc #cij #c1cee #g4e ,laborers' families in large cities of ,united ,states #ab #aja #aaf #cdd #ic #aaj #hcd #b1haj #f4c ,laborers' families in ,united ,states 7more comfortable circumstances7 #b #abj #adg #ecd #aaj #adj #eah #h1ibe #g4f ,russian peasants -- #abi #cc #ehi #aai #ca #ega #c1afe #e4d ,swedish mechanics #f #acd #gi #ebc #abc #ge #ejg #c1chj #e4e ,professional ,men4 ,lawyers1 teachers1 etc41 in ,united ,states #ad #ajd #abe #dbc #if #aai #daj #c1bbj #g4a ,college clubs in ,united ,states #ae #ajg #adh #dei #ih #ada #dde #c1ehj #g4h ,german physicians #b #aca #ie #cbg #aba #ij #cag #b1fhj #d4c ,japanese professor #a #abc #ba #daf #aac #ai #djc #b1cde #d ,men with ,little or no ,exercise4 ,men 7,american7 in respiration calorimeter #aa #aab #hj #cje #ajc #gf #bif #b1chj #d4e ,men 7,german7 in respiration apparatus #e #abg #hj #cjb #aag #gf #bic #b1dcj #d ,persons in ,destitute ,circumstances4 ,poor families in ,new ,york ,city #aa #ic #ie #djg #hf #ij #hie #b1hde #f4i ,laborers' families in ,pittsburg1 ,pa4 #b #hj #ie #cjh #gd #ij #bii #b1djj #f4h ,german ,laborer's family #a #eb #cb #bhg #dh #cj #bgh #a1fdj #g4b ,italian mechanics #e #gf #ch #cif #gj #cf #chd #b1bbe #f4f ,miscellaneous4 ,negro families in ,alabama and ,virginia #ci #hf #ade #ddj #gi #ahh #dbg #c1hie #i4c ,italian families in ,chicago #d #ajc #aaa #cia #ie #aje #cgi #b1ife #f4e ,french ,canadians in ,chicago #e #aah #aeh #cde #aji #aej #cce #c1bfj #f4b ,bohemian families in ,chicago #h #aae #aja #cfj #ajf #if #cdii #b1hjj #e4c ,inhabitants ,java village1 ,columbian ,exposition1 #ahic #a #ff #ai #bed #fa #ah #bdf #a1dej #d4g ,russian ,jews in ,chicago #aj #acg #ajc #dah #abf #ih #dje #c1ace #e ,mexican families in ,new ,mexico #d #id #ga #fac #hf #fg #eie #c1dfj #h4g ,chinese dentist in ,california #a #aae #aac #bhi #ajf #ajg #bhj #b1fbj #d4i ,chinese laundryman in ,california #a #ace #gf #eff #abd #gb #edi #c1dhj #e4g ,chinese farm laborer in ,california #a #add #ie #fdj #acb #ij #fba #c1ihj #f4b ,united ,states ,army ration1 peace -- #abj #afa #ded #aaj #aec #ddj #c1gcj #g4a ,german ,army ration1 peace -- #aad #ci #dhj #aje #cg #dff #b1bge #e4b ,dietary ,standards4 ,man at hard work 7,voit7 -- #ade #ajj #dej #acc #ie #dcg #c1bgj #d4i ,man at moderate work 7,voit7 -- #aah #ef #ejj #aji #ec #dhe #b1ife #e4e ,man with very hard muscular work 7,atwater7 -- #age #h #h #afa #h #h #e1ejj #g4b ,man with hard muscular work 7,atwater7 -- #aej #h #h #ach #h #h #d1aej #f4b ,man with moderately active muscular work 7,atwater7 -- #abe #h #h #aae #h #h #c1djj #f4b ,man with light to moderate muscular work 7,atwater7 -- #aab #h #h #ajc #h #h #c1jej #f4a ,man at 8sedentary0 or woman with moderately active work 7,atwater7 -- #ajj #h #h #ib #h #h #b1gjj #f4a ,woman at light to moderate muscular work1 or man without muscular exercise 7,atwater7 -- #ij #h #h #hc #h #h #b1dej #f4a #h ,fats and carbohydrates in sufficient amounts to furnish1 together with the protein1 the indicated amount of energy4