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diff --git a/old/12238.txt b/old/12238.txt new file mode 100644 index 0000000..f3f09b7 --- /dev/null +++ b/old/12238.txt @@ -0,0 +1,33814 @@ +The Project Gutenberg eBook, Science in the Kitchen., by Mrs. E. E. Kellogg + + +This eBook is for the use of anyone anywhere at no cost and with +almost no restrictions whatsoever. You may copy it, give it away or +re-use it under the terms of the Project Gutenberg License included +with this eBook or online at www.gutenberg.org + + + + + +Title: Science in the Kitchen. + +Author: Mrs. E. E. Kellogg + +Release Date: May 3, 2004 [eBook #12238] +Most recently updated: March 20, 2013 + +Language: English + +Character set encoding: US-ASCII + + +***START OF THE PROJECT GUTENBERG EBOOK SCIENCE IN THE KITCHEN.*** + + +E-text prepared by Charles Franks, Stephen Schulze, and the Project +Gutenberg Distributed Proofreading Team from digital images provided by +Michigan State University Libraries + + + +Note: Project Gutenberg also has an HTML version of this + file which includes the original illustrations. + See 12238-h.htm or 12238-h.zip: + (https://www.gutenberg.org/1/2/2/3/12238/12238-h/12238-h.htm) + or + (https://www.gutenberg.org/1/2/2/3/12238/12238-h.zip) + + Images of the original pages are available through the + Michigan State University Libraries. See + http://digital.lib.msu.edu/projects/cookbooks/books/sciencekitchen/scie.pdf + + + + +SCIENCE IN THE KITCHEN. + +A Scientific Treatise on Food Substances and Their Dietetic Properties, +together with a Practical Explanation of the Principles of Healthful +Cookery, and a Large Number of Original, Palatable, and Wholesome Recipes. + +by + +MRS. E. E. KELLOGG, A.M. + +Superintendent of the Sanitarium School of Cookery and of the Bay View +Assembly School of Cookery, and Chairman of the World's Fair Committee +on Food Supplies, for Michigan + +1893 + + + + + + + +PREFACE. + +The interest in scientific cookery, particularly in cookery as related +to health, has manifestly increased in this country within the last +decade as is evidenced by the success which has attended every +intelligent effort for the establishment of schools for instruction in +cookery in various parts of the United States. While those in charge of +these schools have presented to their pupils excellent opportunities for +the acquirement of dexterity in the preparation of toothsome and +tempting viands, but little attention has been paid to the science of +dietetics, or what might be termed the hygiene of cookery. + +A little less than ten years ago the Sanitarium at Battle Creek Mich., +established an experimental kitchen and a school of cookery under the +supervision of Mrs. Dr. Kellogg, since which time, researches in the +various lines of cookery and dietetics have been in constant progress in +the experimental kitchen, and regular sessions of the school of cookery +have been held. The school has gradually gained in popularity, and the +demand for instruction has become so great that classes are in session +during almost the entire year. + +During this time, Mrs. Kellogg has had constant oversight of the cuisine +of both the Sanitarium and the Sanitarium Hospital, preparing bills of +fare for the general and diet tables, and supplying constantly new +methods and original recipes to meet the changing and growing demands of +an institution numbering always from 500 to 700 inmates. + +These large opportunities for observation, research, and experience, +have gradually developed a system of cookery, the leading features of +which are so entirely novel and so much in advance of the methods +heretofore in use, that it may be justly styled, _A New System of +Cookery_. It is a singular and lamentable fact, the evil consequences of +which are wide-spread, that the preparation of food, although involving +both chemical and physical processes, has been less advanced by the +results of modern researches and discoveries in chemistry and physics, +than any other department of human industry. Iron mining, glass-making, +even the homely art of brick-making, and many of the operations of the +farm and the dairy, have been advantageously modified by the results of +the fruitful labors of modern scientific investigators. But the art of +cookery is at least a century behind in the march of scientific +progress. The mistress of the kitchen is still groping her way amid the +uncertainties of mediaeval methods, and daily bemoaning the sad results +of the "rule of thumb." The chemistry of cookery is as little known to +the average housewife as were the results of modern chemistry to the old +alchemists; and the attempt to make wholesome, palatable, and +nourishing food by the methods commonly employed, is rarely more +successful than that of those misguided alchemists in transmuting lead +and copper into silver and gold. + +The new cookery brings order from out the confusion of mixtures and +messes, often incongruence and incompatible, which surrounds the average +cook, by the elucidation of the principles which govern the operations +of the kitchen, with the same certainty with which the law of gravity +rules the planets. + +Those who have made themselves familiar with Mrs. Kellogg's system of +cookery, invariably express themselves as trebly astonished: first, at +the simplicity of the methods employed; secondly, at the marvelous +results both as regards palatableness, wholesomeness, and +attractiveness; thirdly, that it had never occurred to them "to do this +way before." + +This system does not consist simply of a rehash of what is found in +every cook book, but of new methods, which are the result of the +application of the scientific principles of chemistry and physics to the +preparation of food in such a manner as to make it the most nourishing, +the most digestible, and the most inviting to the eye and to the palate. + +Those who have tested the results of Mrs. Kellogg's system of cookery at +the Sanitarium tables, or in their own homes through the instruction of +her pupils, have been most enthusiastic in their expressions of +satisfaction and commendation. Hundreds of original recipes which have +appeared in her department in _Good Health_, "Science in the Household", +have been copied into other journals, and are also quite largely +represented in the pages of several cook books which have appeared +within the last few years. + +The great success which attended the cooking school in connection with +the Bay View Assembly (the Michigan Chautauqua), as well as the uniform +success which has met the efforts of many of the graduates of the +Sanitarium school of cookery who have undertaken to introduce the new +system through the means of cooking classes in various parts of the +United States, has created a demand for a fuller knowledge of the +system. + +This volume is the outgrowth of the practical and experimental work, and +the popular demand above referred to. Its preparation has occupied the +entire leisure time of the author during the last five or six years. No +pains or expense has been spared to render the work authoritative on all +questions upon which it treats, and in presenting it to the public, the +publishers feel the utmost confidence that the work will meet the +highest expectations of those who have waited impatiently for its +appearance during the months which have elapsed since its preparation +was first announced. PUBLISHERS. + + + +TABLE OF CONTENTS. + + + FOODS + Properties of food + Food elements + Uses of food elements + Proper combinations of food + Proper proportion of food elements + Condiments + Relation of condiments to intemperance + Variety in food + Table topics. + + + THE DIGESTION OF FOODS + The digestive organs + The digestion of a mouthful of bread + Salivary digestion + Stomach digestion + Intestinal digestion + Other uses of the digestive fluids + Absorption + Liver digestion + Time required for digestion + Dr. Beaumont's table made from experiments on Alexis St. Martin + Hygiene of digestion + Hasty eating + Drinking freely at meals + Eating between meals + Simplicity in diet + Eating when tired + Eating too much + How much food is enough + Excess of certain food elements + Deficiency of certain food elements + Food combinations + Table topics. + + COOKERY + Evils of bad cookery + The principles of scientific cookery + Fuels + Making fires + Care of fires + Methods of cooking + Roasting + Broiling or grilling + Baking + The oven thermometer + Boiling + The boiling point of water + How to raise the boiling point of water + Action of hot and cold water upon foods + Steaming + Stewing + Frying + Evaporation + Adding foods to boiling liquids + Measuring + Comparative table of weights and measures + Mixing the material + Stirring + Beating + Kneading + Temperature + Cooking utensils + Porcelain ware + Granite ware + Galvanized iron ware + Tests for lead + Adulterated tin + Table topics. + + THE HOUSEHOLD WORKSHOP + Description of a convenient kitchen + The kitchen furniture + Cupboards + A convenient kitchen table + The kitchen sink + Drainpipes + Stoves and ranges + Oil and gas stoves + The "Aladdin Cooker" + Kitchen utensils + The tin closet + The dish closet + The pantry + The storeroom + The refrigerator + The water supply + Test for pure water + Filters + Cellars + Kitchen conveniences + The steam cooker + The vegetable press-The lemon drill + The handy waiter + The wall cabinet + The percolater holder + Kneading table + Dish-towel rack + Kitchen brushes + Vegetable brush + Table topics. + + THE GRAINS, OR CEREALS, AND THEIR PREPARATION + General properties of grains + Cooking of grains + The double boiler + Table showing amount of liquid, and time required for cooking + different grains + Grains for breakfast-Grains an economical food + Wheat + Description of a grain of wheat + Preparation and cooking + _Recipes_: + Pearl wheat + Cracked wheat + Rolled wheat + Boiled wheat + Wheat with raisins + Wheat with fresh fruit + Molded wheat + Finer mill products of wheat + _Recipes_: + Farina + Farina with fig sauce + Farina with fresh fruit + Molded farina + Graham grits + Graham mush + Graham mush No. 2 + Graham mush No. 3 + Graham mush with dates + Plum porridge + Graham apple mush + Granola mush + Granola fruit mush + Granola peach mush + Bran jelly + The oat, description of + Oatmeal + Brose + Budrum + Flummery + Preparation and cooking of oats + _Recipes_: + Oatmeal mush + Oatmeal fruit mush + Oatmeal blancmange + Oatmeal Blancmange No. 2 + Jellied oatmeal + Mixed mush + Rolled oats + Oatmeal with apple + Oatmeal porridge + Barley, description of + Gofio + Scotch milled or pot barley + Pearl barley + Suggestions for cooking barley + _Recipes_: + Baked barley + Pearl barley with raisins + Pearl barley with lemon sauce + Rice, description of + Rice paddy + Preparation and cooking of rice + _Recipes_: + Steamed rice + Boiled rice + Rice with fig sauce + Orange rice + Rice with raisins + Rice with peaches + Browned rice + Rye, description of + Rye meal + Rye flour + _Recipes_: + Rolled rye + Rye mush + Maize, or Indian corn, description of + Suggestions for cooking corn + _Recipes_: + Corn meal mush + Corn meal mush with fruit + Corn meal cubes + Browned mush + Samp + Cerealine flakes + Hulled corn + Coarse hominy + Fine hominy or grits + Popped corn + Macaroni, description of + Semolina + Spaghetti + Vermicelli + To select macaroni + To prepare and cook macaroni + _Recipes_: + Homemade macaroni + Boiled macaroni + Macaroni with cream sauce + Macaroni with tomato sauce + Macaroni baked with granola + Eggs and macaroni + Table topics. + + BREADSTUFFS AND BREAD-MAKING + The origin of bread + Chestnut bread + Peanut bread + Breadstuffs + Qualities necessary for good bread + Superiority of bread over meat + Graham flour + Wheat meal + Whole-wheat or entire wheat flour + How to select flour + To keep flour + Deleterious adulterations of flour + Tests for adulterated flour + Chemistry of bread-making + Bread made light by fermentation + The process of fermentation + Fermentative agents + Yeast + Homemade yeasts + How to keep yeast + Bitter yeast + Tests for yeast + Starting the bread + Proportion of materials needed + Utensils + When to set the sponge + Temperature for bread-making + How to set the sponge + Lightness of the bread + Kneading the dough + How to manipulate the dough in kneading + How many times shall bread be kneaded + Dryness of the surface + Size of loaves + Proper temperature of the oven + How to test the heat of an oven + Care of bread after baking + Best method of keeping bread + Test of good fermented bread + Whole-wheat and Graham breads + Toast + Steamed bread + Liquid yeast + _Recipes_: + Raw potato yeast + Raw potato yeast No. 2 + Hop yeast + Boiled potato yeast + Boiled potato yeast No. 2 + Fermented breads + _Recipes_: + Milk bread with white flour + Vienna bread + Water bread + Fruit roll + Fruit loaf + Potato bread + Pulled bread + Whole-wheat bread + Whole-wheat bread No. 2 + Miss B's one-rising bread + Potato bread with whole-wheat flour + Rye bread + Graham bread + Graham bread No. 2 + Graham bread No. 3 + Raised biscuit + Rolls + Imperial rolls + French rolls + Crescents + Parker House rolls + Braids + Brown bread + Date bread + Fruit loaf with Graham and whole-wheat flour + Raised corn bread + Corn cake + Oatmeal bread + Milk yeast bread + Graham salt rising bread + Unfermented breads + Passover cakes + Tortillas + Evils of chemical bread raising + Rochelle salts in baking powders + General directions + Gem irons + Perforated sheet-iron pan for rolls + Unfermented batter breads + Unfermented dough breads + _Recipes_: + Whole-wheat puffs + Whole-wheat puffs No. 2 + Whole-wheat puffs No. 3 + Graham puffs + Graham puffs No. 2 + Currant puffs + Graham gems + Crusts + Rye puffs + Rye puffs No. 2 + Rye gems + Blueberry gems + Hominy gems + Sally Lunn gems + Corn puffs + Corn puffs No. 2 + Corn puffs No 3 + Corn puffs No. 4 + Corn dodgers + Corn dodgers No. 2 + Cream corn cakes + Hoe cakes + Oatmeal gems + Snow gems + Pop overs + Granola gems + Bean gems + Breakfast rolls + Sticks + Cream Graham rolls + Corn mush rolls + Fruit rolls + Cream mush rolls + Beaten biscuit + Cream crisps + Cream crisps No. 2 + Graham crisps + Oatmeal crisps + Graham crackers + Fruit crackers + Table topics. + + FRUITS: + Chemical constituents of + Value as nutrients + Structure of fruits + The jelly-producing principle + Digestibility of fruits + Unripe fruits + Table of fruit analysis + Ripe fruit and digestive disorders + Over-ripe and decayed fruits + Dangerous bacteria on unwashed fruit + Free use of fruit lessens desire for alcoholic stimulants + Beneficial use of fruits in disease + Apples + The pear + The quince + The peach + The plum + The prune + The apricot + The cherry + The olive; its cultivation and preservation + The date, description and uses of + The orange + The lemon + The sweet lemon or bergamot + The citron + The lime + The grape-fruit + The pomegranate, its antiquity + The grape + Zante currants + The gooseberry + The currant + The whortleberry + The blueberry + The cranberry + The strawberry + The raspberry + The blackberry + The mulberry + The melon + The fig, its antiquity and cultivation + The banana + Banana meal + The pineapple + Fresh fruit for the table + Selection of fruit for the table + Directions for serving fruits + Apples + Bananas + Cherries + Currants + Goosberries + Grapes + Melons + Oranges + Peaches and pears + Peaches and cream + Pineapples + Plums + Pressed Figs + Raspberries, Blackberries, Dewberries, Blueberries and Whortlberries + Frosted fruit + Keeping fresh fruit + Directions for packing, handling, and keeping fruits + _Recipes_: + To keep grapes + To keep lemons and oranges + To keep cranberries + Cooked fruit + General suggestions for cooking fruit + _Recipes_: + Baked apples + Citron apples + Lemon apples + Baked pears + Baked quince + Pippins and quince + Baked apple sauce + Baked apple sauce No. 2 + Apples stewed whole + Steamed apples + Compote of apples + Apple compote No. 2 + Stewed pears + Stewed apple sauce + Boiled apples with syrup + Stewed apples + Stewed crab apples + Sweet apple sauce with condensed apple juice + Apples with raisins + Apples with apricots + Peaches, pears, cherries, berries, and other small fruits + Baked apples + Baked pears + Baked peaches + Cranberries + Cranberries with raisins + Cranberries with sweet apples + Oranges and apples + Stewed raisins + Dried apples + Dried apples with other dried fruit + Dried apricots and peaches + Evaporated peach sauce + Dried pears + Small fruits + Prunes + Prune marmalade + Canning fruit + Selection of cans + How to test and sterilize cans + Selection of fruit + Directions for preparing fruit + Cooking fruit for canning + Storing of canned fruit + Mold on canned fruit + Opening of canned fruit + Rules for selecting canned fruit + _Recipes_: + To can strawberries + To can raspberries, blackberries and other small fruit + To can gooseberries + To can peaches + To can pears + To can plums + To can cherries + To can mixed fruit + Quinces and apples + Plums with sweet apples + To can grapes + To can crab apples + To can apples + To can pineapples + Fruit jellies + _Recipes_: + Apple jelly + Apple jelly without sugar + Berry and currant jellies + Cherry jelly + Crab apple jelly + Cranberry jelly + Grape jelly + Orange jelly + Peach Jelly + Quince jelly + Plum jelly + Fruit in jelly + Fruit juices, value of + How to prepare fruit juices + _Recipes:_ + Grape juice or unfermented wine + Grape juice No. 2 + Another method + Fruit syrup + Currant syrup + Orange syrup + Lemon syrup + Lemon syrup No 2 + Blackberry syrup + Fruit ices + Nuts + Composition and nutritive value of + The almond + Almond bread + The Brazil nut + The cocoanut, its uses in tropical countries + The chestnut + Chestnut flour + The acorn + The hazel nut + The filbert + The cobnut + The walnut + The butternut + The hickory nut + The pecan + The peanut or ground nut + _Recipes:_ + To blanch almonds + Boiled chestnuts + Mashed chestnuts + Baked chestnuts + To keep nuts fresh + Table topics. + + THE LEGUMES + Composition and nutritive value + Legumes as a substitute for animal food + Legumin, or vegetable casein + Chinese cheese + Legumes the "pulse" of Scripture + Diet of the pyramid builders + Digestibility of legumes + A fourteenth century recipe + The green legumes + Suggestions for cooking + Slow cooking preferable + Soaking the dry seeds + Effects of hard water upon the legumes + Temperature of water for cooking + Amount of water required + Addition of salt to legumes + Peas, description of + Buying votes with peas + A commemorative dinner + Peas bainocks + Peas sausages + Peas pudding + Time required for cooking + _Recipes:_ + Stewed split peas + Peas puree + Mashed peas + Peas cakes + Dried green peas + Beans, description of + Mention of beans in Scripture + Beans in mythology + Time required for digestion + Method of cooking + Experiment of an English cook + Parboiling beans + Time required to cook + _Recipes:_ + Baked beans + Boiled beans + Beans boiled in a bag + Scalloped beans + Stewed beans + Mashed beans + Stewed Lima beans + Succotash + Pulp succotash + Lentils, description of + Use of lentils by the ancients + Lentil meal + Preparation for cooking + _Recipes:_ + Lentil puree + Lentils mashed with beans + Lentil gravy with rice + Table topics. + + VEGETABLES + Composition and nutritive value of vegetables + Exclusive diet of vegetables not desirable + To select vegetables + Poison in potato sprouts + Stale vegetables a cause of illness + Keeping vegetables + To freshen withered vegetables + Storing winter vegetables + Preparation and cooking + To clean vegetables for cooking + Methods of cooking + Time required for cooking various vegetables + Irish potato, description of + The chemistry of cooking + Digestibility of the potato + New potatoes + Preparation and cooking + _Recipes_: + Potatoes boiled in "jackets" + Boiled potatoes without skins + Steamed potatoes + Roasted potatoes + Baked potatoes + Stuffed potatoes + Stuffed potatoes No. 2 + Mashed potatoes + New potatoes + Cracked potatoes + Creamed potatoes + Scalloped potatoes + Stewed potatoes + Potatoes stewed with celery + Potato snow balls + Potato cakes + Potato cakes with egg + Potato puffs + Browned potatoes + Ornamental potatoes + Broiled potatoes + Warmed-over potatoes + Vegetable hash + The sweet potato, description of + Preparation and cooking + _Recipes_: + Baked sweet potatoes + Baked sweet potatoes No 2 + Boiled sweet potatoes + Steamed sweet potatoes + Browned sweet potatoes + Mashed sweet potatoes + Potato hash + Roasted sweet potatoes + Turnips, description of + Preparation and cooking + _Recipes_: + Boiled turnips + Baked turnips + Creamed turnips + Chopped turnips + Mashed turnips + Scalloped turnips + Steamed turnips + Stewed turnips + Turnips in juice + Turnips with cream sauce + Parsnips, description of + Preparation and cooking + _Recipes_: + Baked parsnips + Baked parsnips No. 2 + Boiled parsnips + Browned parsnips + Creamed parsnips + Mashed parsnips + Parsnips with cream sauce + Parsnips with egg sauce + Parsnips with potatoes + Stewed parsnips + Stewed parsnips with celery + Carrots, description of + Preparation and cooking + _Recipes_: + Boiled carrots + Carrots with egg sauce + Stewed carrots + Beets, description of + Preparation and cooking + _Recipes_: + Baked beets + Baked beets No. 2 + Beets and potatoes + Beet hash + Beet greens + Beet salad or chopped beets + Beet salad No 2 + Boiled beets + Stewed beets + Cabbage, description of + Preparation and cooking + _Recipes_: + Baked cabbage + Boiled cabbage + Cabbage and tomatoes + Cabbage and celery + Cabbage hash + Chopped cabbage or cabbage salad + Mashed cabbage + Stewed cabbage + Cauliflower and Broccoli, description of + Preparation and cooking + _Recipes_: + Boiled cauliflower + Browned cauliflower + Cauliflower with egg sauce + With tomato sauce + Stewed cauliflower + Scalloped cauliflower + Spinach, description of + Preparation and cooking + Celery + To keep celery fresh + _Recipes_: + Celery salad + Stewed celery + Stewed celery No. 2 + Celery with tomato sauce + Celery and potato hash + Asparagus, description of + Preparation and cooking + _Recipes_: + Asparagus and peas + Asparagus Points + Asparagus on toast + Asparagus with cream sauce + Asparagus with egg sauce + Stewed asparagus + Sea-kale, description of + Lettuce and radish, description of + _Recipes:_ + Lettuce + Radishes + Cymling + Description + Preparation and cooking + _Recipes:_ + Mashed squash + Squash with egg sauce + Stewed squash + Winter squash + Preparation and cooking + Time required for cooking + _Recipes_: + Baked squash + Steamed squash + The pumpkin, description of + _Recipes_: + Baked pumpkin + Stewed pumpkin + Dried pumpkin + Tomato, description of + Preparation and cooking + _Recipes_: + Baked tomatoes + Baked tomatoes No. 2 + Scalloped tomatoes + Stewed corn and tomatoes + Tomato gravy + Tomato salad + Tomato salad No. 2 + Broiled tomatoes + Tomato pudding + Stewed tomatoes + Tomato with okra + Egg plant, description of + Nutritive value + _Recipes_: + Scalloped egg plant + Baked egg plant + Cucumber, description of + Digestibility + Preparation and cooking + Salsify or vegetable oyster, description of + Preparation and cooking + _Recipes_: + Scalloped vegetable oysters + Stewed vegetable oysters + Green corn, peas, and beans, description of + General suggestions for selecting and cooking + _Recipes for corn_: + Baked corn + Baked corn No. 2 + Boiled green corn + Stewed corn pulp + Corn cakes + Corn pudding + Roasted green corn + Stewed green corn + Summer succotash + Dried corn + _Recipe for peas_: + Stewed peas + _Recipes for beans_: + Lima beans + Shelled beans + String beans + Canning vegetables + _Recipes_: + Canned corn + Canned corn and tomatoes + Canned peas + Canned tomatoes + Canned tomatoes No. 2 + String beans + Canned pumpkin and squash + Table topics. + + SOUPS + Value of soup as an article of diet + Superiority of soups made from grain and legumes + Economical value of such soups + Digestibility of soups + Cooking of material for soups + Use of a colander in preparing soups + Quantity of salt required + Flavoring soups + Seasoning of soup + Chinese soup strainer + Whole grains, macaroni, shredded vegetables, etc., for soups + Milk in the preparation of soups + Consistency of soups + Preparation of soups from left-over fragments + Croutons + _Recipes_: + Asparagus soup + Baked bean soup + Bean and corn soup + Bean and hominy soup + Bean and potato soup + Bean and tomato soup + Black bean soup + Black bean soup No. 2 + Bran stock + Brown soup + Canned green pea soup + Canned corn soup + Carrot soup + Celery soup + Chestnut soup + Combination soup + Combination soup No. 2 + Another + Another + Cream pea soup + Cream barley soup + Green corn soup + Green pea soup + Green bean soup + Kornlet soup + Kornlet and tomato soup + Lentil soup + Lentil and parsnip soup + Lima bean soup + Macaroni soup + Oatmeal soup + Parsnip soup + Parsnip soup No. 2 + Pea and tomato soup + Plain rice soup + Potato and rice soup + Potato soup + Potato and vermicelli soup + Sago and potato soup + Scotch broth + Split pea soup + Sweet potato soup + Swiss potato soup + Swiss lentil soup + Tomato and macaroni soup + Tomato cream soup + Tomato and okra soup + Tomato soup with vermicelli + Vegetable oyster soup + Vegetable soup + Vegetable soup No. 2 + Vegetable soup No. 3 + Vegetable soup No. 4 + Velvet Soup + Vermicelli soup No. 2 + White celery soup + Table topics. + + BREAKFAST DISHES + Importance of a good breakfast + Requirements for a good breakfast + Pernicious custom of using fried and indigestible foods for breakfast + Use of salted foods an auxiliary to the drink habit + The ideal breakfast + Use of fruit for breakfast + Grains for breakfast + An appetizing dish + Preparation of zwieback + Preparation of toast + _Recipes_: + Apple toast + Apricot toast + Asparagus toast + Banana toast + Berry toast + Berry toast No. 2 + Celery toast + Cream toast + Cream toast with poached egg + Cherry toast + Gravy toast + Dry toast with hot cream + Grape toast + Lentil toast + Prune toast + Peach toast + Snowflake toast + Tomato toast + Vegetable oyster toast + _Miscellaneous breakfast dishes:_ + Brewis + Blackberry mush + Dry granola + Frumenty + Macaroni with raisins + Macaroni with kornlet + Peach mush + Rice with lemon + Table topics. + + DESSERTS + + Appropriate and healthful desserts + Objections to the use of desserts + The simplest dessert + General suggestions + Importance of good material + Preparation of dried fruit for dessert + Molded desserts + _Suggestions for flavoring:_ + To prepare almond paste + Cocoanut flavor + Orange and lemon flavor + To color sugar + Fruit desserts + _Recipes:_ + Apple dessert + Apple meringue dessert. Apple rose cream + Apple snow + Baked apples with cream + Baked sweet apple dessert + Bananas in syrup + Baked bananas + Fresh fruit compote + Grape apples + Peach cream + Prune dessert + Desserts made of fruit with grains, bread, etc. + _Recipes:_ + Apple sandwich + Apple sandwich No. 2 + Baked apple pudding + Barley fruit pudding + Barley fig pudding + Blackberry cornstarch pudding + Cocoanut and cornstarch blancmange + Cornstarch blancmange + cornstarch with raisins + Cornstarch with apples + Cornstarch fruit mold + Cornstarch fruit mold No. 2 + Cracked wheat pudding + Cracked wheat pudding No. 2 + Farina blancmange + Farina fruit mold + Fruit pudding + Jam pudding + Plain fruit pudding or Brown Betty + Prune pudding + Rice meringue + Rice snowball + Rice fruit dessert + Rice dumpling + Rice cream pudding + Rice pudding with raisins + Red rice mold + Rice and fruit dessert + Rice and tapioca pudding + Rice flour mold + Rice and stewed apple dessert + Rice and strawberry dessert + Stewed fruit pudding + Strawberry minute pudding + Sweet apple pudding + Whortleberry pudding + Desserts with tapioca, sago, manioca, and sea moss + _Recipes_: + Apple tapioca + Apple tapioca No. 2 + Banana dessert + Blackberry tapioca + Cherry pudding + Fruit tapioca + Molded tapioca with fruit + Pineapple tapioca + Prune and tapioca pudding + Tapioca and fig pudding + Peach tapioca + Tapioca jelly + Apple sago pudding + Red sago mold + Sago fruit pudding + Sago pudding + Manioca with fruit + Raspberry manioca mold + Sea moss blancmange + Desserts made with gelatin + Gelatine an excellent culture medium + Dangers in the use of gelatine + Quantity to be used + _Recipes_: + Apples in jelly + Apple shape + Banana dessert + Clear dessert + Fruit foam dessert + Fruit shape + Gelatine custard + Layer-pudding + Lemon jelly + Jelly with fruit + Orange dessert; Oranges in jelly + Orange jelly + Snow pudding + Desserts with crusts + _Recipes_: + Apple tart + Gooseberry tart + Cherry tart + Strawberry and other fruit shortcakes + Banana shortcake + Lemon shortcake + Berry shortcake with prepared cream + Cream + Raised pie + Baked apple loaf + Custard puddings + Importance of slow cooking + Best utensils for cooking + Custard desserts in cups + To stir beaten eggs into heated milk + To flavor custards and custard puddings + _Recipes_: + Apple custard + Apple custard No. 2 + Apple custard No. 3 + Apple cornstarch custard + Apple and bread custard + Almond cornstarch pudding + Almond cream + Apple charlotte + Banana custard + Boiled custard + Boiled custard bread pudding + Bread and fruit custard + Bread custard pudding + Bread and fig pudding + Bread and apricot pudding + Caramel custard + Carrot pudding + Cocoanut cornstarch pudding + Cocoanut custard + Cocoanut rice custard + Corn meal pudding + Corn meal pudding No. 2 + Corn meal and fig pudding + Cornstarch meringue + Cracked wheat pudding + Cup custard + Farina custard + Farina pudding + Floating island + Fruit custard + Graham grits pudding + Ground rice pudding + Lemon pudding + Lemon cornstarch pudding + Lemon cornstarch pudding No. 2 + Macaroni pudding + Molded rice or snowballs + Orange float + Orange custard + Orange pudding + Peach meringue + Picnic pudding + Plain cornstarch pudding + Plain custard + Prune pudding + Prune whip + Rice apple custard pudding + Rice custard pudding + Rice snow + Rice snow with jelly + Rice with eggs + Snow pudding + Steamed custard + Strawberry charlotte + Pop corn pudding + Sago custard pudding + Sago and fruit custard pudding + Snowball custard + Tapioca custard + Tapioca pudding + Vermicelli pudding + White custard + White custard No. 2 + Steamed pudding + Precautions to be observed in steaming puddings + _Recipes:_ + Batter pudding + Bread and fruit custard + Date pudding + Rice balls + Steamed bread custard + Steamed fig pudding + Pastry and cake + Deleterious effects from the use of + Reasons for indigestibility + General directions for making pies + _Recipes_ + Paste for pies + Corn meal crust + Granola crust + Paste for tart shells + Cream filling + Grape tart + Lemon filling + Tapioca filling + Apple custard pie + Banana pie + Bread pie + Carrot pie + Cocoanut pie + Cocoanut pie No. 2 + Cream pie + Cranberry pie + Dried apple pie + Dried apple pie with raisins + Dried apricot pie + Farina pie + Fruit pie + Grape jelly pie + Jelly custard pie + Lemon pie + Lemon meringue custard + One crust peach pie + Orange pie + Peach custard pie + Prune pie + Pumpkin pie + Pumpkin pie No. 2 + Pumpkin pie without eggs + Simple custard pie + Squash pie + Squash pie without eggs + Sweet apple custard pie + Sweet potato pie + Cake + General suggestions for preparation of + Cake made light with yeast + Cake made light with air + _Recipes:_ + Apple cake + Cocoanut custard cake + Cream cake + Delicate cup cake + Fig layer cake + Fruit jelly cake + Gold and silver cake + Icing for cakes + Orange cake + Fruit cake + Loaf cake + Pineapple cake + Plain buns + Sponge cake + Sugar crisps + Variety cake + Table topics. + + GRAVIES AND SAUCES + Importance of proper preparation + Accuracy of measurement + Proportion of material necessary + The double boiler for cooking gravies + Flavoring of gravies for vegetables + Gravies and sauces for vegetables + _Recipes:_ + Brown sauce + Cream and white sauce + Celery sauce + Egg sauce + Pease gravy + Tomato gravy + Tomato cream gravy + Sauces for desserts and puddings + _Recipes:_ + Almond sauce + Caramel sauce + Cocoanut sauce + Cream sauce + Cranberry pudding sauce + Custard sauce + Egg sauce + Egg sauce No. 2 + Foamy sauce + Fruit cream + Fruit sauce + Fruit sauce No. 2 + Lemon pudding sauce + Mock cream + Molasses sauce + Orange sauce + Peach sauce + Plain pudding sauce + Red Sauce + Rose cream Sago sauce + Whipped cream sauce + Table topics. + + BEVERAGES + Large quantities of fluid prejudicial to digestion + Wholesome beverages + The cup that cheers but not inebriates + Harmful substances contained in tea + Theine + Tannin + Use of tea a cause of sleeplessness and nervous disorders + Tea a stimulant + Tea not a food + Coffee, cocoa, and chocolate + Caffein + Adulteration of tea and coffee + Substitutes for tea and coffee + _Recipes:_ + Beet coffee + Caramel coffee + Caramel coffee No. 2 + Caramel coffee No. 3 + Caramel coffee No. 4 + Mrs. T's caramel coffee + Parched grain coffee + Wheat, oats, and barley coffee + _Recipes for cold beverages:_ + Blackberry beverage + Fruit beverage + Fruit beverage No. 2 + Fruit cordial + Grape beverage + Lemonade + Mixed lemonade + Oatmeal drink + Orangeade + Pineapple beverage + Pineapple lemonade + Pink lemonade + Sherbet + Tisane + Table topics. + + MILK, CREAM, AND BUTTER + Milk, chemical composition of + Proportion of food elements + Microscopic examination of milk + Casein + Casein coagulated by the introduction of acid + Spontaneous coagulation or souring of milk + Adulteration of milk + Quality of milk influenced by the food of the animal + Diseased milk + Kinds of milk to be avoided + Distribution of germs by milk + Proper utensils for keeping milk + Where to keep milk + Dr. Dougall's experiments on the absorbent properties of milk + Washing of milk dishes + Treatment of milk for cream rising + Temperature at which cream rises best + Importance of sterilizing milk + To sterilize milk for immediate use + To sterilize milk to keep + Condensed milk + Cream, composition of + Changes produced by churning + Skimmed milk, composition of + Buttermilk, composition of + Digestibility of cream + Sterilized cream + Care of milk for producing cream + Homemade creamery + Butter, the composition of + Rancid butter + Tests of good butter + Flavor and color of butter + Artificial butter + Test for oleomargarine + Butter in ancient times + Butter making + Best conditions for the rising of cream + Upon what the keeping qualities of butter depend + Cheese + Tyrotoxicon + _Recipes_: + Hot milk + Devonshire or clotted cream + Cottage cheese + Cottage cheese from buttermilk + Cottage cheese from sour milk + French butter + Shaken milk + Emulsified butter + Table topics. + + EGGS + Eggs a concentrated food + Composition of the egg + How to choose eggs + Quality of eggs varied by the food of the fowl + Stale eggs + Test for eggs + How to keep eggs + To beat eggs + Albumen susceptible to temperature + Left-over eggs + _Recipes_: + Eggs in shell + Eggs in sunshine + Eggs poached in tomatoes + Eggs in cream + Poached or dropped eggs + Poached eggs with cream sauce + Quickly prepared eggs + Scrambled eggs + Steamed eggs + Whirled eggs + Omelets + _Recipes_: + Plain omelets + Foam omelets + Fancy omelets + soft omelets + Table topics. + + MEATS + Character of meat + Nutritive value + Excrementitious elements + Flesh food a stimulant + Diseased meats + Jewish customs in regard to meat + Trichina + Tapeworm and other parasites + Meat unnecessary for health + The excessive use of meat tending to develop the animal propensities + Objections to its use + Pork + Calves' brains and other viscera + Meat pies + Scallops + Pates + Comparative nutritious value + Variation and flavor + Composition and digestibility + Selection of meats + Preservation of meats + Jerked beef + Pemmican + Preparation and cooking of meat + Frozen beef + Best methods of cooking + Boiling + Stewing + Steaming + Roasting + Broiling + Beef, economy and adaptability in selection of + _Recipes_: + Broiled beef + Cold meat stew + Pan-broiled steak + Pan-broiled steak No. 2 + Roast beef + Smothered beef + Vegetables with stewed beef + Stewed beef + Mutton + Cause of Strong flavor of + _Recipes_: + Boiled leg of mutton + Broiled chops + Pot roast lamb + Roast mutton + Stewed mutton + Stewed mutton chop + Stewed mutton chop No. 2 + Veal and lamb + Poultry and game + To dress poultry and birds + To truss a fowl or bird + To stuff a fowl or bird + _Recipes_: + Birds baked in sweet potatoes + Boiled fowl + Broiled birds + Broiled fowl + Corn and chicken + Pigeons + quails + and partridges + Roast chicken + Roast turkey + Smothered chicken + Steamed chicken + Stewed chicken + Fish, two classes of + Difference in nutritive value + Flavor and wholesomeness + Poison fish + Parasites in fish + Fish as a brain food + Salted fish + Shellfish (Oysters, Clams, Lobsters, Crabs) + Not possessed of high nutritive value + Natural scavengers + Poisonous mussels + How to select and prepare fish + Frozen fish + Methods of cooking + _Recipes_: + Baked fish + Broiled fish + Meat soup + Preparation of stock + Selection of material for stock + Quantity of materials needed + Uses of scraps + Extracting the juice + Temperature of the water to be used + Correct proportion of water + Time required for cooking + Straining the stock + To remove the fat + Simple Stock or broth + Compound stock or double broth + To clarify soup stock + _Recipes_: + Asparagus soup + Barley + rice + sago + or tapioca soup + Caramel for coloring soup brown + Julienne soup + Tomato soup + White soup + Vermicelli or macaroni soup + Puree with chicken + Tapioca cream soup + Table Topics. + + FOOD FOR THE SICK + Need of care in the preparation of food for the sick + What constitutes proper food for the sick + Knowledge of dietetics an important factor in the education of + every woman + No special dishes for all cases + Hot buttered toast and rich jellies objectionable + The simplest food the best + Scrupulous neatness in serving important + To coax a capricious appetite + A "purple" dinner + A "yellow" dinner + To facilitate the serving of hot foods + Cooking utensils + Gruel + Long-continued cooking needed + Use of the double boiler in the cooking of gruels + Gruel strainer + _Recipes_: + Arrowroot gruel + Barley gruel + Egg gruel + Egg gruel No. 2 + Farina gruel + Flour gruel + Gluten gruel + Gluten gruel No. 2 + Gluten cream + Gluten meal gruel + Graham gruel + Graham grits gruel + Gruel of prepared flour + Indian meal gruel + Lemon oatmeal gruel + Milk oatmeal gruel + Milk porridge + Oatmeal gruel + Oatmeal gruel No. 2 + Oatmeal gruel No. 3 + Peptonized' gluten gruel + Raisin gruel + Rice water + Preparations of milk + Milk diet + Advantages of + Quantity of milk needed + Digestibility of milk + _Recipes_: + Albumenized milk + Hot milk + Junket, or curded milk + Koumiss + Milk and lime water + Peptonized milk for infants + Beef tea, broths, etc. + Nutritive value + Testimony of Dr. Austin Flint + _Recipes_: + Beef extract + Beef juice + Beef tea + Beef tea and eggs + Beef broth and oatmeal + Bottled beef tea + Chicken broth + Mutton broth + Vegetable broth + Vegetable broth No. 2 + Mixed vegetable broth + _Recipes for Panada_: + Broth panada + Chicken panada + Egg panada + Milk panada + Raisin panada + Grains for the sick + _Recipes_: + Gluten mush + Tomato gluten + Tomato gluten No. 2 + Meats for the sick + Importance of simple preparation + _Recipes_: + Broiled steak + Chicken + Chicken jelly + Minced chicken + Mutton chop + Minced steak + Scraped steak + Eggs for the sick + _Recipes_: + Floated egg + Gluten meal custard + Gluten custard + Steamed eggs + Soft custard + Raw egg + White of egg + White of egg and milk + Refreshing drinks and delicacies for the sick + Nature's delicacies + How to serve + Fruit juices + _Recipes_: + Acorn coffee + Almond milk + Apple beverage + Apple beverage No. 2 + Apple toast water + Baked milk + Barley lemonade + Barley and fruit drinks + Barley milk + Cranberry drink + Currantade + Crust coffee + Egg cream + Egg cream No. 2 + Egg cream No. 3 + Egg lemonade + Flaxseed coffee + Gum Arabic water + Hot water + Hot lemonade + Irish moss lemonade + Orangeade + Plain lemonade + Slippery elm tea + Toast water + Tamarind water + Bread + _Recipes_; + Diabetic biscuit + Diabetic biscuit No. 2 + Gluten meal gems + Jellies and other desserts for the side + _Recipes_: + Arrowroot jelly + Arrowroot blancmange + Currant jelly + Iceland moss jelly + Iceland moss blancmange + Orange whey + White custard + Table topics. + + FOOD FOR THE AGED AND THE VERY YOUNG + Requisites of food for the aged + Stimulating diet not necessary + Flesh food unsuitable + Bill of fare + Quantity of food for the aged + Heavy meals a tax upon digestion + Cornaro's testimony + Diet for the young + Causes of mortality among young children + Best artificial food + Use of sterilized milk. + Difference between cows' milk and human milk + Common method of preparing cows' milk + Artificial human milk + Artificial human milk No. 2 + Artificial human milk No. 3 + Peptonized milk + Mucilaginous food excellent in gastro-enteritis + Preparation of food for infants + Time required for digestion of artificial food + Quantity of food for infants + Rules for finding the amount of food needed + Table for the feeding of infants + Interval between feeding + Intervals for feeding at different ages + Manner of feeding artificial foods + Danger from unclean utensils + Diet of older children + An abundance of nitrogenous material important + Flesh food unnecessary + Experiments of Dr. Camman + Testimony of Dr. Clouston + Candy and similar sweets + Eating between meals + Education of the appetite + Inherited appetites and tendencies + Table topics. + + FRAGMENTS AND LEFT-OVER FOODS + Preserving and utilizing the left-over fragments + Precautions to be observed + Uses of stale bread + To insure perfect preservation of fragments + Preparation of zwieback and croutons + Left-over grains + Left-over vegetables + Left-over meats + Left-over milk + Table topics. + + THE ART OF DINING + Pleasant accessories essential + The dining room + Neatness an essential + Care of the dining room + Furnishings of the dining room + Table talk + A pleasant custom + Table manners + Suggestions for table etiquette + The table + Its appearance and appointments + The table an educator in the household + A well ordered table an incentive to good manners + Ostentation not necessary + Setting the table + The sub-cover + Napkins + The center piece + Arrangement of dishes + "Dishing up" + Setting the table over night + Warming the dishes + The service of meals + A capital idea + Fruit as the first course at breakfast + To keep the food hot + A employed + General suggestions for waiters + Suggestions concerning dinner parties + Proper form of invitation + Arrangement and adornment of table + A pleasing custom + The _menu_ card + Service for a company dinner + Etiquette of dinner parties + Table topics. + + AFTER MEALTIME + Clearing the table + Washing the dishes + _papier-mache_ tubs + Ammonia, uses of + Clean dishes not evolved from dirty dishwater + Washing all dishes of one kind together + Washing milk dishes + Uses of the dish mop + Cleaning of grain boilers and mush kettles + Washing of tin dishes + To clean iron ware + To wash wooden ware + Care of steel knives and forks + Draining the dishes + Dishcloths and towels + To make a dish mop + The care of glass and silver + To keep table cutlery from rusting + To wash trays and Japanned ware + Care of the table linen + To remove stains + To dry table linen + To iron table linen + Washing colored table linen + The garbage + Table topics. + + A YEAR'S BREAKFASTS AND DINNERS + A perplexing problem + Requisites for a well arranged _menu_ + Suggestions for preparing bills of fare + Table of food analyses + Fifty-two weeks' breakfasts and dinners + Average cost + Analysis of various bills of fare + Table topics. + + A BATCH OF DINNERS + Holiday dinners + Holiday feasting + Holiday dinners opposed to temperance + Thanksgiving _menus_ + Holiday _menus_ + Picnic dinners + The lunch basket, provision for + Fruit sandwiches + Egg sandwiches + Picnic biscuit + Fig wafers + Suitable beverages + School lunches + Deficiency of food material in the ordinary school lunch + Why the after dinner session of school drags wearily + Simple lunches desirable + Suggestions for putting up the lunch + Creamy rice + Neatness and daintiness essential + The lunch basket + Sabbath dinners + A needed reform + Feasting on the Sabbath, deleterious results of + Simple meals for the Sabbath + A Sabbath bill of fare + Table topics. + + + + LIST OF ILLUSTRATIONS. + + THE ALIMENTARY CANAL + AN OVEN THERMOMETER + CONVENIENT KITCHEN TABLE + A DOUBLE BOILER + COMPARTMENT SINK FOR DISH-WASHING OPEN + COMPARTMENT SINK FOR DISH-WASHING CLOSED + THE STEAM COOKER + VEGETABLE PRESS + LEMON DRILL + THE HANDY WAITER + WALL CABINET + PERCOLATER HOLDER + KNEADING TABLE + DISH TOWEL RACK + VEGETABLE BRUSH + A DOUBLE BOILER + SECTIONAL VIEW OF WHEAT KERNEL + MEASURING CUPS + BREAD PAN + MEXICAN WOMEN MAKING TORTILLAS + STONE METATE + GEM IRONS + PERFORATED SHEET IRON PAN FOR ROLLS + MAKING UNFERMENTED BREAD + CANNING UTENSILS + BAIN MARIE + CHINESE SOUP STRAINER + CREAMERY + ORIENTAL BUTTER MAKING + ARRANGEMENTS FOR STRAINING STOCK + GRUEL STRAINER + EXTENSION STRAINER + WIRE DISHCLOTH + A PICNIC DINNER + + + + +INTRODUCTION. + + +No one thing over which we have control exerts so marked an influence +upon our physical prosperity as the food we eat; and it is no +exaggeration to say that well-selected and scientifically prepared food +renders the partaker whose digestion permits of its being well +assimilated, superior to his fellow-mortals in those qualities which +will enable him to cope most successfully with life's difficulties, and +to fulfill the purpose of existence in the best and truest manner. The +brain and other organs of the body are affected by the quality of the +blood which nourishes them, and since the blood is made of the food +eaten, it follows that the use of poor food will result in poor blood, +poor muscles, poor brains, and poor bodies, incapable of first-class +work in any capacity. Very few persons, however, ever stop to inquire +what particular foods are best adapted to the manufacture of good blood +and the maintenance of perfect health; but whatever gratifies the palate +or is most conveniently obtained, is cooked and eaten without regard to +its dietetic value. Far too many meals partake of the characteristics of +the one described in the story told of a clergyman who, when requested +to ask a blessing upon a dinner consisting of bread, hot and tinged with +saleratus, meat fried to a crisp, potatoes swimming in grease, mince +pie, preserves, and pickles, demurred on the ground that the dinner was +"not worth a blessing." He might with equal propriety have added, "and +not worth eating." + +The subject of diet and its relation to human welfare, is one deserving +of the most careful consideration. It should be studied as a science, to +enable us to choose such materials as are best adapted to our needs +under the varying circumstances of climate growth, occupation, and the +numerous changing conditions of the human system; as an art, that we may +become so skilled in the preparation of the articles selected as to make +them both appetizing and healthful. It is an unfortunate fact that even +among experienced housekeepers the scientific principles which govern +the proper preparation of food, are but little understood, and much +unwholesome cookery is the result. The mechanical mixing of ingredients +is not sufficient to secure good results; and many of the failures +attributed to "poor material," "bad luck," and various other subterfuges +to which cooks ignorance of scientific principles. The common method of +blindly following recipes, with no knowledge of "the reason why," can +hardly fail to be often productive of unsatisfactory results, which to +the uninformed seem quite inexplicable. + +Cookery, when based upon scientific principles, ceases to be the +difficult problem it so often appears. Cause and effect follow each +other as certainly in the preparation of food as in other things; and +with a knowledge of the underlying principles, and faithfulness in +carrying out the necessary details, failure becomes almost an +impossibility. There is no department of human activity where applied +science offers greater advantages than in that of cookery, and in our +presentation of the subjects treated in the following pages, we have +endeavored, so far as consistent with the scope of this work, to give +special prominence to the scientific principles involved in the +successful production of wholesome articles of food. We trust our +readers will find these principles so plainly elucidated and the subject +so interesting, that they will be stimulated to undertake for +themselves further study and research in this most important branch of +household science. We have aimed also to give special precedence of +space to those most important foods, the legumes, and grains and their +products, which in the majority of cook books are given but little +consideration or are even left out altogether, believing that our +readers will be more interested in learning the many palatable ways in +which these especially nutritious and inexpensive foods may be prepared, +than in a reiteration of such dishes as usually make up the bulk of the +average cook book. + +For reasons stated elsewhere (in the chapter on Milk, Cream, and +Butter), we have in the preparation of all recipes made use of cream in +place of other fats; but lest there be some who may suppose because +cream occupies so frequent a place in the recipes, and because of their +inability to obtain that article, the recipes are therefore not adapted +to their use, we wish to state that a large proportion of the recipes in +which it is mentioned as seasoning, or for dressing, will be found to be +very palatable with the cream omitted, or by the use of its place of +some one of the many substitutes recommended. We ought also to mention +in this connection, that wherever cream is recommended, unless otherwise +designated, the quality used in the preparation of the recipes is that +of single or twelve hour cream sufficiently diluted with milk, so that +one fourth of each quart of milk is reckoned as cream. If a richer +quality than this be used, the quantity should be diminished in +proportion; otherwise, by the excess of fat, a wholesome food may become +a rich, unhealthful dish. + +In conclusion, the author desires to state that no recipe has been +admitted to this work which has not been thoroughly tested by repeated +trials, by far the larger share of such being original, either in the +combination of the materials used, the method employed, or both +materials and method. Care has been taken not to cumber the work with +useless and indifferent recipes. It is believed that every recipe will +be found valuable, and that the variety offered is sufficiently ample, +so that under the most differing circumstances, all may be well served. + +We trust therefore that those who undertake to use the work as a guide +in their culinary practice, will not consider any given recipe a failure +because success does not attend their first efforts. Perseverance and a +careful study of the directions given, will assuredly bring success to +all who possess the natural or acquired qualities essential for the +practice of that most useful of the arts,--"Healthful Cookery." + +ELLA E. KELLOGG. + +_Battle Creek, April 20, 1892._ + + + + +Foods + +The purposes of food are to promote growth, to supply force and heat, +and to furnish material to repair the waste which is constantly taking +place in the body. Every breath, every thought, every motion, wears out +some portion of the delicate and wonderful house in which we live. +Various vital processes remove these worn and useless particles; and to +keep the body in health, their loss must be made good by constantly +renewed supplies of material properly adapted to replenish the worn and +impaired tissues. This renovating material must be supplied through the +medium of food and drink, and the best food is that by which the desired +end may be most readily and perfectly attained. The great diversity in +character of the several tissues of the body, makes it necessary that +food should contain a variety of elements, in order that each part may +be properly nourished and replenished. + +THE FOOD ELEMENTS.--The various elements found in food are the +following: Starch, sugar, fats, albumen, mineral substances, +indigestible substances. + +The digestible food elements are often grouped, according to their +chemical composition, into three classes; _vis._, carbonaceous, +nitrogenous, and inorganic. The carbonaceous class includes starch, +sugar, and fats; the nitrogenous, all albuminous elements; and the +inorganic comprises the mineral elements. + +_Starch_ is only found in vegetable foods; all grains, most vegetables, +and some fruits, contain starch in abundance. Several kinds of _sugar_ +are made in nature's laboratory; _cane_, _grape_, _fruit_, and _milk_ +sugar. The first is obtained from the sugar-cane, the sap of maple +trees, and from the beet root. Grape and fruit sugars are found in most +fruits and in honey. Milk sugar is one of the constituents of milk. +Glucose, an artificial sugar resembling grape sugar, is now largely +manufactured by subjecting the starch of corn or potatoes to a chemical +process; but it lacks the sweetness of natural sugars, and is by no +means a proper substitute for them. _Albumen_ is found in its purest, +uncombined state in the white of an egg, which is almost wholly composed +of albumen. It exists, combined with other food elements, in many other +foods, both animal and vegetable. It is found abundant in oatmeal, and +to some extent in the other grains, and in the juices of vegetables. All +natural foods contain elements which in many respects resemble +_albumen_, and are so closely allied to it that for convenience they are +usually classified under the general name of "albumen." The chief of +these is _gluten_, which is found in wheat, rye, and barley. _Casein_, +found in peas, beans, and milk, and the _fibrin_ of flesh, are elements +of this class. + +_Fats_ are found in both animal and vegetable foods. Of animal fats, +butter and suet are common examples. In vegetable form, fat is abundant +in nuts, peas, beans, in various of the grains, and in a few fruits, as +the olive. As furnished by nature in nuts, legumes, grains, fruits, and +milk, this element is always found in a state of fine subdivision, which +condition is the one best adapted to its digestion. As most commonly +used, in the form of free fats, as butter, lard, etc., it is not only +difficult of digestion itself, but often interferes with the digestion +of the other food elements which are mixed with it. It was doubtless +never intended that fats should be so modified from their natural +condition and separated from other food elements as to be used as a +separate article of food. The same may be said of the other carbonaceous +elements, sugar and starch, neither of which, when used alone, is +capable of sustaining life, although when combined in a proper and +natural manner with other food elements, they perform a most important +part in the nutrition of the body. Most foods contain a percentage of +the _mineral_ elements. Grains and milk furnish these elements in +abundance. The cellulose, or woody tissue, of vegetables, and the bran +of wheat, are examples of _indigestible_ elements, which although they +cannot be converted into blood in tissue, serve an important purpose by +giving bulk to the food. + +With the exception of gluten, none of the food elements, when used +alone, are capable of supporting life. A true food substance contains +some of all the food elements, the amount of each varying in different +foods. + +USES OF THE FOOD ELEMENTS.--Concerning the purpose which these +different elements serve, it has been demonstrated by the experiments of +eminent physiologists that the carbonaceous elements, which in general +comprise the greater bulk of the food, serve three purposes in the body; + +1. They furnish material for the production of heat; + +2. They are a source of force when taken in connection with other food +elements; + +3. They replenish the fatty tissues of the body. Of the carbonaceous +elements,--starch, sugar, and fats,--fats produce the greatest amount of +heat in proportion to quantity; that is, more heat is developed from a +pound of fat than from an equal weight of sugar or starch; but this +apparent advantage is more than counterbalanced by the fact that fats +are much more difficult of digestion than are the other carbonaceous +elements, and if relied upon to furnish adequate material for bodily +heat, would be productive of much mischief in overtaxing and producing +disease of the digestive organs. The fact that nature has made a much +more ample provision of starch and sugars than of fats in man's natural +diet, would seem to indicate that they were intended to be the chief +source of carbonaceous food; nevertheless, fats, when taken in such +proportion as nature supplies them, are necessary and important food +elements. + +The nitrogenous food elements especially nourish the brain, nerves, +muscles, and all the more highly vitalized and active tissues of the +body, and also serve as a stimulus to tissue change. Hence it may be +said that a food deficient in these elements is a particularly poor +food. + +The inorganic elements, chief of which are the phosphates, in the +carbonates of potash, soda, and lime, aid in furnishing the requisite +building material for bones and nerves. + +PROPER COMBINATIONS OF FOODS.--While it is important that our food +should contain some of all the various food elements, experiments upon +both animals and human beings show it is necessary that these elements, +especially the nitrogenous and carbonaceous, be used in certain definite +proportions, as the system is only able to appropriate a certain amount +of each; and all excess, especially of nitrogenous elements, is not only +useless, but even injurious, since to rid the system of the surplus +imposes an additional task upon the digestive and excretory organs. The +relative proportion of these elements necessary to constitute a food +which perfectly meets the requirements of the system, is six of +carbonaceous to one of nitrogenous. Scientists have devoted much careful +study and experimentation to the determination of the quantities of each +of the food elements required for the daily nourishment of individuals +under the varying conditions of life, and it has come to be commonly +accepted that of the nitrogenous material which should constitute one +sixth of the nutrients taken, about _three ounces_ is all that can be +made use of in twenty-four hours, by a healthy adult of average weight, +doing a moderate amount of work. Many articles of food are, however, +deficient in one or the other of these elements, and need to be +supplemented by other articles containing the deficient element in +superabundance, since to employ a dietary in which any one of the +nutritive elements is lacking, although in bulk it may be all the +digestive organs can manage, is really starvation, and will in time +occasion serious results. + +It is thus apparent that much care should be exercised in the selection +and combination of food materials. The table on page 484, showing the +nutritive values of various foods, should be carefully studied. Such +knowledge is of first importance in the education of cooks and +housekeepers, since to them falls the selection of the food for the +daily needs of the household; and they should not only understand what +foods are best suited to supply these needs, but how to combine them in +accordance with physiological laws. + +CONDIMENTS.--By condiments are commonly meant such substances as +are added to season food, to give it "a relish" or to stimulate +appetite, but which in themselves possess no real food value. To this +category belong mustard, ginger, pepper, pepper sauce, Worcestershire +sauce, cloves, spices, and other similar substances. That anything is +needed to disguise or improve the natural flavor of food, would seem to +imply either that the article used was not a proper alimentary +substance, or that it did not answer the purpose for which the Creator +designed it. True condiments, such as pepper, pepper sauce, ginger, +spice, mustard, cinnamon, cloves, etc., are all strong irritants. This +may be readily demonstrated by their application to a raw surface. The +intense smarting and burning occasioned are ample evidence of the +irritating character. Pepper and mustard are capable of producing +powerfully irritating effects, even when applied to the healthy skin +where wholly intact. It is surprising that it does not occur to the +mother who applies a mustard plaster to the feet of her child, to +relieve congestion of the brain, that an article which is capable of +producing a blister upon the external covering of the body, is quite as +capable of producing similar effects when applied to the more sensitive +tissues within the body. The irritating effects of these substances upon +the stomach are not readily recognized, simply because the stomach is +supplied with very few nerves of sensation. That condiments induce an +intense degree of irritation of the mucous membrane of the stomach, was +abundantly demonstrated by the experiments of Dr. Beaumont upon the +unfortunate Alexis St. Martin. Dr. Beaumont records that when St. Martin +took mustard, pepper, and similar condiments with his food, the mucous +membrane of his stomach became intensely red and congested, appearing +very much like an inflamed eye. It is this irritating effect of +condiments which gives occasion for their extended use. They create an +artificial appetite, similar to the incessant craving of the chronic +dyspeptic, whose irritable stomach is seldom satisfied. This fact with +regard to condiments is a sufficient argument against their use, being +one of the greatest causes of gluttony, since they remove the sense of +satiety by which Nature says, "Enough." + +To a thoroughly normal and unperverted taste, irritating condiments of +all sorts are very obnoxious. It is true that Nature accommodates +herself to their use with food to such a degree that they may be +employed for years without apparently producing very grave results; but +this very condition is a source of injury, since it is nothing more nor +less than the going to sleep of the sentinels which nature has posted at +the portal of the body, for the purpose of giving warning of danger. The +nerves of sensibility have become benumbed to such a degree that they no +longer offer remonstrance against irritating substances, and allow the +enemy to enter into the citadel of life. The mischievous work is thus +insidiously carried on year after year until by and by the individual +breaks down with some chronic disorder of the liver, kidneys, or some +other important internal organ. Physicians have long observed that in +tropical countries where curry powder and other condiments are very +extensively used, diseases of the liver, especially acute congestion and +inflammation, are exceedingly common, much more so that in countries and +among nations where condiments are less freely used. A traveler in +Mexico, some time ago, described a favorite Mexican dish as composed of +layers of the following ingredients: "Pepper, mustard, ginger, pepper, +potato, ginger; mustard, pepper, potato, mustard, ginger, pepper." The +common use of such a dish is sufficient cause for the great frequency of +diseases of the liver among the Mexicans, noted by physicians traveling +in that country. That the use of condiments is wholly a matter of habit +is evident from the fact that different nations employ as condiments +articles which would be in the highest degree obnoxious to people of +other countries. For example, the garlic so freely used in Russian +cookery, would be considered by Americans no addition to the natural +flavors of food; and still more distasteful would be the asafetida +frequently used as a seasoning in the cuisine of Persia and other +Asiatic countries. + +The use of condiments is unquestionably a strong auxiliary to the +formation of a habit of using intoxicating drinks. Persons addicted to +the use of intoxicating liquors are, as a rule, fond of stimulating and +highly seasoned foods; and although the converse is not always true, yet +it is apparent to every thoughtful person, that the use of a diet +composed of highly seasoned and irritating food, institutes the +conditions necessary for the acquirement of a taste for intoxicating +liquors. The false appetite aroused by the use of food that "burns and +stings," craves something less insipid than pure cold water to keep up +the fever the food has excited. Again, condiments, like all other +stimulants, must be continually increased in quantity, or their effect +becomes diminished; and this leads directly to a demand for stronger +stimulants, both in eating and drinking, until the probable tendency is +toward the dram-shop. + +A more serious reason why high seasonings leads to intemperance, is in +the perversion of the use of the sense of taste. Certain senses are +given us to add to our pleasure as well as for the practical, almost +indispensable, use they are to us. For instance, the sense of sight is +not only useful, but enables us to drink in beauty, if among beautiful +surroundings, without doing us any harm. The same of music and other +harmonics which may come to us through the sense of hearing. But the +sense of taste and was given us to distinguish between wholesome and +unwholesome foods, and cannot be used for merely sensuous gratification, +without debasing and making of it a gross thing. An education which +demands special enjoyment or pleasure through the sense of taste, is +wholly artificial; it is coming down to the animal plane, or below it +rather; for the instinct of the brute creation teaches it merely to eat +to live. + +Yet how wide-spread is this habit of sensuous gratification through the +sense of taste! If one calls upon a neighbor, he is at once offered +refreshments of some kind, as though the greatest blessing of life came +from indulging the appetite. This evil is largely due to wrong +education, which begins with childhood. When Johnnie sits down to the +table, the mother says, "Johnnie, what would you like?" instead of +putting plain, wholesome food before the child, and taking it as a +matter of course that he will eat it and be satisfied. The child grows +to think that he must have what he likes, whether it is good for him or +not. It is not strange that an appetite thus pampered in childhood +becomes uncontrollable at maturity; for the step from gormandizing to +intoxication is much shorter than most people imagine. The natural, +unperverted taste of a child will lead him to eat that which is good for +him. But how can we expect the children to reform when the parents +continually set them bad examples in the matter of eating and drinking? + +The cultivation of a taste for spices is a degradation of the sense of +taste. Nature never designed that pleasure should be divorced from use. +The effects of gratifying the sense of taste differ materially from +those of gratifying the higher senses of sight and hearing. What we see +is gone; nothing remains but the memory, and the same is true of the +sweetest sounds which may reach us through the ears. But what we taste +is taken into the stomach and what has thus given us brief pleasure +through the gratification of the palate, must make work in the +alimentary canal for fourteen hours before it is disposed of. + +VARIETY IN FOOD.--Simplicity of diet should be a point of first +consideration with all persons upon whom falls the responsibility of +providing the family bills of fare, since the simplest foods are, as a +rule, the most healthful. Variety is needed; that is, a judicious +mingling of fruits, grains, and vegetables; but the general tendency is +to supply our tables with too many kinds and to prepare each dish in the +most elaborate manner, until, in many households, the cooking of food +has come to be almost the chief end of life. While the preparation of +food should be looked upon as of so much importance as to demand the +most careful consideration and thought as to its suitability, +wholesomeness, nutritive qualities, and digestibility, it should by no +means be made to usurp the larger share of one's time, when simpler +foods and less labor would afford the partakers equal nourishment and +strength. + +A great variety of foods at one meal exerts a potent influence in +creating a love of eating, and is likewise a constant temptation to +overeat. Let us have well-cooked, nutritious, and palatable food, and +plenty of it; variety from day to day, but not too great a variety at +each meal. + +The prevalent custom of loading the table with a great number of viands, +upon occasions when guests are to be entertained in our homes, is one to +be deplored, since it is neither conducive to good health nor necessary +to good cheer, but on the contrary is still laborious and expensive a +practice that many are debarred from social intercourse because they +cannot afford to entertain after the fashion of their neighbors. Upon +this subject a well-known writer has aptly said: "Simplify cookery, thus +reducing the cost of living, and how many longing individuals would +thereby be enabled to afford themselves the pleasure of culture and +social intercourse! When the barbarous practice of stuffing one's guests +shall have been abolished, a social gathering will not then imply, as it +does now, hard labor, expensive outlay, and dyspepsia. Perhaps when that +time arise, we shall be sufficiently civilized to demand pleasures of a +higher sort. True, the entertainments will then, in one sense, be more +costly, as culture is harder to come by than cake. The profusion of +viands now heaped upon the table, betrays poverty of the worst sort. +Having nothing better to offer, we offer victuals; and this we do with +something of that complacent, satisfied air with which some more +northern tribes present their tidbits of whale and walrus." + + + + +TABLE TOPICS. + + + "Let appetite wear reason's golden chain, + and find in due restrain its luxury." + + A man's food, when he has the means and opportunity of selecting it, + suggests his moral nature. Many a Christian is trying to do by + prayer that which cannot be done except through corrected + diet.--_Talmage._ + + Our pious ancestors enacted a law that suicides should be buried + where four roads meet, and that a cart-load of stones should be + thrown upon the body. Yet, when gentlemen or ladies commit suicide, + not by cord or steel, but by turtle soup or lobster salad, they may + be buried on consecrated ground, and the public are not ashamed to + read an epitaph upon their tombstones false enough to make the + marble blush.--_Horace Mann._ + + It is related by a gentleman who had an appointment to breakfast + with the late A.T. Stewart, that the butler placed before them both + an elaborate bill of fare; the visitor selected a list of rare + dishes, and was quite abashed when Mr. Stewart said, "Bring me my + usual breakfast,--oatmeal and boiled eggs." He then explained to his + friend that he found simple food a necessity to him, otherwise he + could not think clearly. That unobscured brain applied to nobler + ends would have won higher results, but the principle remains the + same.--_Sel._ + + Study simplicity in the number of dishes, and a variety in the + character of the meals.--_Sel._ + + I have come to the conclusion that more than half the disease which + embitters life is due to avoidable errors in diet, ... and that more + mischief, in the form of actual disease, of impaired vigor, and of + shortened life, accrues to civilized man from erroneous habits of + eating than from the habitual use of alcoholic drink, considerable + as I know that evil to be.--_Sir Henry Thompson._ + + The ancient Gauls, who were a very brave, strong, and hearty race, + lived very abstemiously. Their food was milk, berries, and herbs. + They made bread of nuts. They had a very peculiar fashion of wearing + a metal ring around the body, the size of which was regulated by act + of Parliament. Any man who outgrew in circumference his metal ring + was looked upon as a lazy glutton, and consequently was disgraced. + + To keep in health this rule is wise: + Eat only when you need, and relish food, + chew thoroughly that it may do you good, + have it well cooked, unspiced, and undisguised. + + --_Leonardo da Vinci_ + + + + +THE DIGESTION OF FOODS. + +It is important that the housekeeper not only understand the nature and +composition of foods, but she should also know something of their +digestive properties, since food, to be serviceable, must be not only +nutritious, but easily digested. Digestion is the process by which food +rendered soluble, and capable of being absorbed for use in carrying on +the various vital processes. + +The digestive apparatus consists of a long and tortuous tube called the +alimentary canal, varying in length from twenty-five to thirty feet, +along which are arranged the various digestive organs,--the mouth, the +stomach, the liver, and the pancreas,--each of which, together with the +intestines, has an important function to perform. In these various +organs nature manufactures five wonderful fluids for changing and +dissolving the several food elements. The mouth supplies the saliva; in +the walls of the stomach are little glands which produce the gastric +juice; the pancreatic juice is made by the pancreas; the liver secretes +bile; while scattered along the small intestines are minute glands +which make the intestinal juice. Each of these fluids has a particular +work to do in transforming some part of the food into suitable material +for use in the body. The saliva acts upon the starch of the food, +changing it into sugar; the gastric juice digests albumin and other +nitrogenous elements; the bile digests fat, and aids in the absorption +of other food elements after they are digested; the pancreatic juice is +not confined in its action to a single element, but digests starch, +fats, and the albuminous elements after they have been acted upon by the +gastric juice; the intestinal juice is capable of acting upon all +digestible food elements. + +[Illustration: The Alimentary Canal, _a._ Esophagus; _b._ Stomach; _c._ +Cardiac Orifice; _d._ Pylorus; _e._ Small Intestine; _f._ Bile Duct; +_g._ Pancreatic Duct; _h._ Ascending Colon; _i._ Transverse Colon; _j._ +Descending Colon; _k._ Rectum.] + +THE DIGESTION OF A MOUTHFUL OF BREAD.--A mouthful of bread +represents all, or nearly all, the elements of nutrition. Taking a +mouthful of bread as a representative of food in general, it may be said +that its digestion begins the moment that it enters the mouth, and +continues the entire length of the alimentary canal, or until the +digestible portion of the food has been completely digested and +absorbed. We quote the following brief description of the digestive +process from Dr. J.H. Kellogg's Second Book in Physiology[A]:-- + +[Footnote A: Good Health Pub. Co., Battle Creek, Mich.] + +"_Mastication._--The first act of the digestive process is mastication, +or chewing the food, the purpose of which is to crush the food and +divide it into small particles, so that the various digestive fluids may +easily and promptly come into contact with every part of it. + +"_Salivary Digestion._--During the mastication of the food, the salivary +glands are actively pouring out the saliva, which mingles with the food, +and by softening it, aids in its division and prepares it for the action +of the other digestive fluids. It also acts upon the starch, converting +a portion of it into grape-sugar. + +"_Stomach Digestion._--After receiving the food, the stomach soon begins +to pour out the gastric juices, which first makes its appearance in +little drops, like beads of sweat upon the face when the perspiration +starts. As the quantity increases, the drops run together, trickle down +the side of the stomach, and mingle with the food. The muscular walls of +the stomach contract upon the food, moving it about with a sort of +crushing action, thoroughly mixing the gastric juice with the food. +During this process both the openings of the stomach are closed tightly. +The gastric juice softens the food, digests albumen, and coagulates +milk. The saliva continues its action upon starch for sometime after the +food reaches the stomach. + +"After the food has remained in the stomach from one to three hours, or +even longer, if the digestion is slow, or indigestible foods have been +eaten, the contractions of the stomach become so vigorous that the more +fluid portions of the food are squeezed out through the pylorus, the +lower orifice of the stomach, thus escaping into the intestine. The +pylorus does not exercise any sort of intelligence in the selection of +food, as was once supposed. The increasing acidity of the contents of +the stomach causes its muscular walls to contract with increasing +vigor, until finally those portions of the food which may be less +perfectly broken up, but which the stomach has been unable to digest, +are forced through the pylorus. + +"_Intestinal Digestion._--As it leaves the stomach, the partially +digested mass of food is intensely acid, from the large quantity of +gastric juices which it contains. Intestinal digestion cannot begin +until the food becomes alkaline. The alkaline bile neutralizes the +gastric juice, and renders the digesting mass slightly alkaline. The +bile also acts upon the fatty elements of the food, converting them into +an emulsion. The pancreatic juice converts the starch into grape-sugar, +even acting upon raw starch. It also digest fats and albumem. The +intestinal juice continues the work begun by the other digestive fluids, +and, in addition, digests cane-sugar, converting it into grape-sugar. + +"_Other Uses of the Digestive Fluids._--In addition to the uses which we +have already stated, several of the digestive fluids possess other +interesting properties. The saliva aids the stomach by stimulating its +glands to make gastric juice. The gastric juice and the bile are +excellent antiseptics, by which the food is preserved from fermentation +while undergoing digestion. The bile also stimulates the movements of +the intestines by which the food is moved along, and aids absorption. It +is remarkable and interesting that a fluid so useful as the bile should +be at the same time composed of waste matters which are being removed +from the body. This is an illustration of the wonderful economy shown by +nature in her operations. + +"The food is moved along the alimentary canal, from the stomach +downward, by successive contractions of the muscular walls of the +intestines, known as peristaltic movements, which occur with great +regularity during digestion. + +"_Absorption_.--The absorption of the food begins as soon as any portion +has been digested. Even in the mouth and the esophagus a small amount is +absorbed. The entire mucous membrane lining the digestive canal is +furnished with a rich supply of blood-vessels, by which the greater part +of the digestive food is absorbed. + +"_Liver Digestion._--The liver as well as the stomach is a digestive +organ, and in a double sense. It not only secretes a digestive fluid, +the bile, but it acts upon the food brought to it by the portal vein, +and regulates the supply of digested food to the general system. It +converts a large share of the grape-sugar and partially digested starch +brought to it into a kind of liver starch, termed glycogen, which it +stores up in its tissues. During the interval between the meals, the +liver gradually redigests the glycogen, reconverting it into sugar, and +thus supplying it to the blood in small quantities, instead of allowing +the entire amount formed in digestion to enter the circulation at once. +If too large an amount of sugar entered the system at once, it would be +unable to use it all, and would be compelled to get rid of a +considerable portion through the kidneys. The liver also completes the +digestion of albumen and other food elements." + +TIME REQUIRED FOR DIGESTION.--The length of time required for +stomach digestion varies with different food substances. The following +table shows the time necessary for the stomach digestion of some of the +more commonly used foods:-- + + min + Rice 1 00 + Sago 1 45 + Tapioca 2 00 + Barley 2 00 + Beans, pod, boiled 2 30 + Bread, wheaten 3 30 + Bread, corn 3 15 + Apples, sour and raw 2 00 + Apples, sweet and raw 1 30 + Parsnips, boiled 2 30 + Beets, boiled 3 45 + Potatoes, Irish, boiled 3 30 + Potatoes, Irish, baked 2 30 + Cabbage, raw 2 30 + Cabbage, boiled 4 30 + Milk, boiled 2 00 + Milk, raw 2 15 + Eggs, hard boiled 3 30 + Eggs, soft boiled 3 00 + Eggs, fried 3 30 + Eggs, raw 2 00 + Eggs, whipped 1 30 + Salmon, salted, boiled 4 00 + Oysters, raw 2 55 + Oysters, stewed 3 30 + Beef, lean, rare roasted 3 00 + Beefsteak, boiled 3 00 + Beef, lean, fried 4 00 + Beef, salted, boiled 4 15 + Pork, roasted 5 15 + Pork, salted, fried 4 15 + Mutton, roasted 3 15 + Mutton, broiled 3 00 + Veal, broiled 4 00 + Veal, fried 4 30 + Fowls, boiled 4 00 + Duck, roasted 4 30 + Butter, melted 3 30 + Cheese 3 30 + Soup, marrowbone 4 15 + Soup, bean 3 00 + Soup, mutton 3 30 + Chicken, boiled 3 00 + +The time required for the digestion of food also depends upon the +condition under which the food is eaten. Healthy stomach digestion +requires at least five hours for its completion, and the stomach should +have an hour for rest before another meal. If fresh food is taken before +that which preceded it is digested, the portion of food remaining in the +stomach is likely to undergo fermentation, thus rendering the whole mass +of food unfit for the nutrition of the body, besides fostering various +disturbances of digestion. It has been shown by recent observations that +the length of time required for food to pass through the entire +digestive process to which it is subjected in the mouth, stomach, and +small intestines, is from twelve to fourteen hours. + +HYGIENE OF DIGESTION.--With the stomach and other digestive organs +in a state of perfect health, one is entirely unconscious of their +existence, save when of feeling of hunger calls attention to the fact +that food is required, or satiety warns us that a sufficient amount or +too much has been eaten. Perfect digestion can only be maintained by +careful observance of the rules of health in regard to habits of eating. + +On the subject of Hygiene of Digestion, we again quote a few paragraphs +from Dr. Kellogg's work on Physiology, in which is given a concise +summary of the more important points relating to this:-- + +"The hygiene of digestion has to do with the quality and quantity of +food eaten, in the manner of eating it. + +"_Hasty Eating._--If the food is eaten too rapidly, it will not be +properly divided, and when swallowed in coarse lumps, the digestive +fluids cannot readily act upon it. On account of the insufficient +mastication, the saliva will be deficient in quantity, and, as a +consequence, the starch will not be well digested, and the stomach will +not secrete a sufficient amount of gastric juice. It is not well to eat +only soft or liquid food, as we are likely to swallow it without proper +chewing. A considerable proportion of hard food, which requires thorough +mastication, should be eaten at every meal. + +"_Drinking Freely at Meals_ is harmful, as it not only encourages hasty +eating, but dilutes the gastric juice, and thus lessens its activity. +The food should be chewed until sufficiently moistened by saliva to +allow it to be swallowed. When large quantities of fluid are taken into +the stomach, digestion does not begin until a considerable portion of +the fluid has been absorbed. If cold foods or drinks are taken with the +meal, such as ice-cream, ice-water, iced milk or tea, the stomach is +chilled, and a long delay in the digestive process is occasioned. + +"The Indians of Brazil carefully abstain from drinking when eating, and +the same custom prevails among many other savage tribes. + +"_Eating between Meals._--The habit of eating apples, nuts, fruits, +confectionery, etc., between meals is exceedingly harmful, and certain +to produce loss of appetite and indigestion. The stomach as well as the +muscles and other organs of the body requires rest. The frequency with +which meals should be taken depends somewhat upon the age and occupation +of an individual. Infants take their food at short intervals, and owing +to its simple character, are able to digest it very quickly. Adults +should not take food oftener than three times a day; and persons whose +employment is sedentary say, in many cases at least, adopt with +advantage the plan of the ancient Greeks, who ate but twice a day. The +latter custom is quite general among the higher classes in France and +Spain, and in several South American countries. + +"_Simplicity in Diet._--Taking too many kinds of food at a meal is a +common fault which is often a cause of disease of the digestive-organs. +Those nations are the most hardy and enduring whose dietary is most +simple. The Scotch peasantry live chiefly upon oatmeal, the Irish upon +potatoes, milk, and oatmeal, the Italian upon peas, beans, macaroni, and +chestnuts; yet all these are noted for remarkable health and endurance. +The natives of the Canary Islands, an exceedingly well-developed and +vigorous race, subsist almost chiefly upon a food which they call +gofio, consisting of parched grain, coarsely ground in a mortar and +mixed with water. + +"_Eating when Tired._--It is not well to eat when exhausted by violent +exercise, as the system is not prepared to do the work of digestion +well. Sleeping immediately after eating is also a harmful practice. The +process of digestion cannot well be performed during sleep, and sleep is +disturbed by the ineffective efforts of the digestive organs. Hence the +well-known evil effects of late suppers. + +"_Eating too Much._--Hasty eating is the greatest cause of over-eating. +When one eats too rapidly, the food is crowded into the stomach so fast +that nature has no time to cry, 'Enough,' by taking away the appetite +before too much has been eaten. When an excess of food is taken, it is +likely to ferment or sour before it can be digested. One who eats too +much usually feels dull after eating. + +"_How Much Food is Enough?_--The proper quantity for each person to take +is what he is able to digest and utilize. This amount of various with +each individual, at different times. The amount needed will vary with +the amount of work done, mental or muscular; with the weather or the +season of the year, more food being required in cold than in warm +weather: with the age of an individual, very old and very young persons +requiring less food than those of middle age. An unperverted appetite, +not artificially stimulated, is a safe guide. Drowsiness, dullness, and +heaviness at the stomach are indications of an excess of eating, and +naturally suggest a lessening of the quantity of food, unless the +symptoms are known to arise from some other cause. + +"_Excess of Certain Food Elements._--When sugar is too freely used, +either with food or in the form of sweetmeats or candies, indigestion, +and even more serious disease, is likely to result. Fats, when freely +used, give rise to indigestion and 'biliousness.' An excess of albumen +from the too free use of meat is harmful. Only a limited amount of this +element can be used; an excess is treated as waste matter, and must be +removed from the system by the liver and the kidneys. The majority of +persons would enjoy better health by using meat more moderately than is +customary in this country. + +"_Deficiency of Certain Food Elements._--A diet deficient in any +important food element is even more detrimental to health than a diet in +which certain elements are in excess. + +"The popular notion that beef-tea and meat extracts contain the +nourishing elements of meat in a concentrated form, is a dangerous +error. Undoubtedly many sick persons have been starved by being fed +exclusively upon these articles, which are almost wholly composed of +waste substances. Prof. Paule Bernard, of Paris, found that dogs fed +upon meat extracts died sooner than those which received only water." + +FOOD COMBINATIONS.--Some persons, especially those of weak +digestive powers, often experience inconvenience in the use of certain +foods, owing to their improper combinations with other articles. Many +foods which are digested easily when partaken of alone or in harmonious +combinations, create much disturbance when eaten at the same meal with +several different articles of food, or with some particular article with +which they are especially incompatible. The following food combinations +are among the best, the relative excellence of each being indicated by +the order in which they are named: Milk and grains; grains and eggs; +grains and vegetables or meats; grains and fruits. + +Persons with sound stomachs and vigorous digestion will seldom +experience inconvenience in making use of other and more varied +combinations, but dyspeptics and persons troubled with slow digestion +will find it to their advantage to select from the bill of fare such +articles as best accord with each other, and to avoid such combinations +as fruits and vegetables, milk and vegetables, milk and meats, sugar and +milk, meat or vegetables, fats with fruits, meats, or vegetables, or +cooked with grains. + + + + +TABLE TOPICS. + + Now good digestion waits on appetite, and health on + both--_Shakespeare._ + + We live not upon what we eat, but upon what we digest.--_Abernethy._ + + If we consider the amount of ill temper, despondency, and general + unhappiness which arises from want of proper digestion and + assimilation of our food, it seems obviously well worth while to put + forth every effort, and undergo any sacrifice, for the purpose of + avoiding indigestion, with its resulting bodily ills; and yet year + after year, from the cradle to the grave, we go on violating the + plainest and simplest laws of health at the temptation of Cooks, + caterers, and confectioners, whose share in shortening the average + term of human life is probably nearly equal to that of the combined + armies and navies of the world.--_Richardson._ + + Almost every human malady is connected, either by highway or byway, + with the stomach.--_Sir Francis Head._ + + It is a well-established fact that a leg of mutton caused a + revolution in the affairs of Europe. Just before the battle of + Leipsic, Napoleon the Great insisted on dining on boiled mutton, + although his physicians warned him that it would disagree with him. + The emperor's brain resented the liberty taken with its colleague, + the stomach; the monarch's equilibrium was overturned, the battle + lost, and a new page opened in history.--_Sel._ + + Galloping consumption at the dinner table is one of the national + disorders.--_Sel._ + + The kitchen (that is, your stomach) being out of order, the garret + (the head) cannot be right, and every room in the house becomes + affected. Remedy the evil in the kitchen, and all will be right in + parlor and chamber. If you put improper food into the stomach, you + play the mischief with it, and with the whole machine + besides.--_Abernethy._ + + Cattle know when to go home from grazing, but a foolish man never + knows his stomachs measures.--_Scandinavian proverb._ + + Enough is as good as a feast. + + Simplicity of diet is the characteristic of the dwellers in the + Orient. According to Niebuhr, the sheik of the desert wants only a + dish of pillau, or boiled rice, which he eats without fork or spoon. + Notwithstanding their frugal fare, these sons of the desert are + among the most hearty and enduring of all members of the human + family. A traveler tells of seeing one of them run up to the top of + the tallest pyramid and back in six minutes. + + One fourth of what we eat keeps us, and the other three fourths we + keep at the peril of our lives.--_Abernethy._ + + + + +COOKERY. + +It is not enough that good and proper food material be provided; it must +have such preparation as will increase and not diminish its alimentary +value. The unwholesomeness of food is quite as often due to bad cookery +as to improper selection of material. Proper cookery renders good food +material more digestible. When scientifically done, cooking changes each +of the food elements, with the exception of fats, in much the same +manner as do the digestive juices, and at the same time it breaks up the +food by dissolving the soluble portions, so that its elements are more +readily acted upon by the digestive fluids. Cookery, however, often +fails to attain the desired end; and the best material is rendered +useless and unwholesome by a improper preparation. + +It is rare to find a table, some portion of the food upon which is not +rendered unwholesome either by improper preparatory treatment, or by the +addition of some deleterious substance. This is doubtless due to the +fact that the preparation of food being such a commonplace matter, its +important relations to health, mind, and body have been overlooked, and +it has been regarded as a menial service which might be undertaken with +little or no preparation, and without attention to matters other than +those which relate to the pleasure of the eye and the palate. With taste +only as a criterion, it is so easy to disguise the results of careless +and improper cookery of food by the use of flavors and condiments, as +well as to palm off upon the digestive organs all sorts of inferior +material, that poor cookery has come to be the rule rather than the +exception. + +Another reason for this prevalence of bad cookery, is to be found in the +fact that in so many homes the cooking is intrusted to an ignorant class +of persons having no knowledge whatever of the scientific principles +involved in this most important and practical of arts. An ethical +problem which we have been unable to solve is the fact that women who +would never think of trusting the care of their fine china and +bric-a-brac to unskilled hands, unhesitatingly intrust to persons who +are almost wholly untrained, the preparation of their daily food. There +is no department of life where superior intelligence is more needed than +in the selection and preparation of food, upon which so largely depend +the health and physical welfare of the family circle. + +The evils of bad cookery and ill-selected food are manifold, so many, in +fact, that it has been calculated that they far exceed the mischief +arising from the use of strong drink; indeed, one of the evils of +unwholesome food is its decided tendency to create a craving for +intoxicants. Bad cookery causes indigestion, indigestion causes thirst, +and thirst perpetuates drunkenness. Any one who has suffered from a fit +of indigestion, and can recollect the accompanying headache and the +lowness of spirits, varying in degree from dejection or ill-humor to the +most extreme melancholy, until the intellectual faculties seemed dazed, +and the moral feelings blunted, will hardly wonder that when such a +condition becomes chronic, as is often the case from the use of +improperly prepared food, the victim is easily led to resort to +stimulants to drown depression and enliven the spirits. + +A thorough practical knowledge of simple, wholesome cookery ought to +form a part of the education of every young woman, whatever her station +in life. No position in life is more responsible than that of the person +who arranges the bills of fare and selects the food for the household; +and what higher mission can one conceive than to intelligently prepare +the wherewithal to make shoulders strong to bear life's burdens and +heads clear to solve its intricate problems? what worthier work than to +help in the building up of bodies into pure temples fit for guests of +noble thoughts and high purposes? Surely, no one should undertake such +important work without a knowledge of the principles involved. + + +THE PRINCIPLES OF SCIENTIFIC COOKERY. + +Cookery is the art of preparing food for the table by dressing, or by +the application of heat in some manner. + +FUELS.--Artificial heat is commonly produced by combustion, caused +by the chemical action of the oxygen of the air upon the hydrogen and +carbon found in fuel. The different fuels in common use for cooking +purposes are hard wood, soft wood, charcoal, anthracite coal, bituminous +coal, coke, lignite, kerosene oil, gasoline, and gas. As to their +respective values, much depends upon the purpose for which they are to +be used. Wood charcoal produces a greater amount of heat than an equal +weight of any other fuel. Soft wood burns quicker and gives a more +intense heat than hard wood, and hence is best for a quick fire. Hard +wood burns slowly, produces a larger mass of coals, and is best where +long-continued heat is desired. Anthracite coal kindles slowly, and +burns with little flame or smoke, but its vapor is sulphurous, and on +that account it should never be burned in an open stove, nor in one with +an imperfect draft. Its heat is steady and intense. Bituminous coal +ignites readily, burns with considerable flame and smoke, and gives a +much less intense heat than anthracite, Lignite, or brown coal, is much +less valuable as fuel. Coke is useful when a short, quick fire is +needed. Kerosene and gas are convenient and economical fuels. + +MAKING FIRES.--If coal is the fuel to be used, first clean out the +stove by shaking the grate and removing all ashes and cinders. Remove +the stove covers, and brush the soot and ashes out of all the flues and +draft holes into the fire-box. Place a large handful of shavings or +loosely twisted or crumpled papers upon the grate, over which lay some +fine pieces of dry kindling-wood, arranged crosswise to permit a free +draft, then a few sticks of hard wood, so placed as to allow plenty of +air spaces. Be sure that the wood extends out to both ends of the +fire-box. Replace the covers, and if the stove needs blacking, mix the +polish, and apply it, rubbing with a dry brush until nearly dry, then +light the fuel, as a little heat will facilitate the polishing. When the +wood is burning briskly, place a shovelful or two of rather small pieces +of coal upon the wood, and, as they ignite, gradually add more, until +there is a clear, bright body of fire, remembering, however, never to +fill the stove above the fire bricks; then partly close the direct +draft. When wood or soft coal is used, the fuel may be added at the same +time with the kindling. + +CARE OF FIRES.--Much fuel is wasted through the loss of heat from +too much draft. Only just enough air should be supplied to promote +combustion. A coal fire, when well kindled, needs only air enough to +keep it burning. When the coal becomes red all through, it has parted +with the most of its heat, and the fire will soon die unless +replenished. To keep a steady fire, add but a small amount of fuel at a +time, and repeat often enough to prevent any sensible decrease of the +degree of heat. Rake the fire from the bottom, and keep it clear of +ashes and cinders. If a very hot fire is needed, open the drafts; at +other times, keep them closed, or partially so, and not waste fuel. +There is no economy in allowing a fire to get low before fuel is added; +for the fresh fuel cools the fire to a temperature so low that it is not +useful, and thus occasions a direct waste of all fuel necessary to again +raise the heat to the proper degree, to say nothing of the waste of time +and patience. The addition of small quantities of fuel at short +intervals so long as continuous heat is needed, is far better than to +let the fuel burn nearly out, and then add a larger quantity. The +improper management of the drafts and dampers has also much to do with +waste of fuel. As stoves are generally constructed, it is necessary for +the heat to pass over the top, down the back, and under the bottom of +the oven before escaping into the flue, in order to properly heat the +oven for baking. In order to force the heat to make this circuit, the +direct draft of the stove needs to be closed. With this precaution +observed, a quick fire from a small amount of fuel, used before its +force is spent, will produce better results than a fire-box full under +other circumstances. + +An item of economy for those who are large users of coal, is the careful +sifting of the cinders from the ashes. They can be used to good +advantage to put first upon the kindlings, when building the fire, as +they ignite more readily than fresh coal, and give a greater, quicker +heat, although much less enduring. + +METHODS OF COOKING.--A proper source of heat having been secured, +the next step is to apply it to the food in some manner. The principal +methods commonly employed are roasting, broiling, baking, boiling, +stewing, simmering, steaming, and frying. + +_Roasting_ is cooking food in its own juices before an open fire. A +clear fire with intense heat is necessary. + +_Broiling_, or _grilling_, is cooking by radiant heat over glowing +coals. This method is only adapted to thin pieces of food with a +considerable amount of surface. Larger and more compact foods should be +roasted or baked. Roasting and broiling are allied in principle. In +both, the work is chiefly done by the radiation of heat directly upon +the surface of the food, although some heat is communicated by the hot +air surrounding the food. The intense heat applied to the food soon +sears its outer surfaces, and thus prevents the escape of its juices. If +care be taken frequently to turn the food so that its entire surface +will be thus acted upon, the interior of the mass is cooked by its own +juices. + +_Baking_ is the cooking of food by dry heat in a closed oven. Only foods +containing a considerable degree of moisture are adapted for cooking by +this method. The hot, dry air which fills the oven is always thirsting +for moisture, and will take from every moist substance to which it has +access a quantity of water proportionate to its degree of heat. Foods +containing but a small amount of moisture, unless protected in some +manner from the action of the heated air, or in some way supplied with +moisture during the cooking process, come from the oven dry, hard, and +unpalatable. + +Proper cooking by this method depends greatly upon the facility with +which the heat of the oven can be regulated. When oil or gas is the fuel +used, it is an easy matter to secure and maintain almost any degree of +heat desirable, but with a wood or coal stove, especial care and +painstaking are necessary. + +It is of the first importance that the mechanism of the oven to be used, +be thoroughly understood by the cook, and she should test its heating +capacity under various conditions, with a light, quick fire and with a +more steady one; she should carefully note the kind and amount of fuel +requisite to produce a certain degree of heat; in short, she should +thoroughly know her "machine" and its capabilities before attempting to +use it for the cooking of food. An oven thermometer is of the utmost +value for testing the heat, but unfortunately, such thermometers are not +common. They are obtainable in England, although quite expensive. It is +also possible at the present time to obtain ranges with a very reliable +thermometer attachment to the oven door. + +[Illustration: An Oven Thermometer] + +A cook of good judgment by careful observation and comparison of +results, can soon learn to form quite a correct idea of the heat of her +oven by the length of time she can hold her hand inside it without +discomfort, but since much depends upon the construction of stoves and +the kind of fuel used, and since the degree of heat bearable will vary +with every hand that tries it, each person who depends upon this test +must make her own standard. When the heat of the oven is found to be too +great, it may be lessened by placing in it a dish of cold water. + +_Boiling_ is the cooking of food in a boiling liquid. Water is the usual +medium employed for this purpose. When water is heated, as its +temperature is increased, minute bubbles of air which have been +dissolved by it are given off. As the temperature rises, bubbles of +steam will begin to form at the bottom of the vessel. At first these +will be condensed as they rise into the cooler water above, causing a +simmering sound; but as the heat increases, the bubbles will rise higher +and higher before collapsing, and in a short time will pass entirely +through the water, escaping from its surface, causing more or less +agitation, according to the rapidity with which they are formed. Water +boils when the bubbles thus rise to the surface, and steam is thrown +off. If the temperature is now tested, it will be found to be about +212 deg. F. When water begins to boil, it is impossible to increase its +temperature, as the steam carries off the heat as rapidly as it is +communicated to the water. The only way in which the temperature can be +raised, is by the confinement of the steam; but owing to its enormous +expansive force, this is not practicable with ordinary cooking utensils. +The mechanical action of the water is increased by rapid bubbling, but +not the heat; and to boil anything violently does not expedite the +cooking process, save that by the mechanical action of the water the +food is broken into smaller pieces, which are for this reason more +readily softened. But violent boiling occasions an enormous waste of +fuel, and by driving away in the steam the volatile and savory elements +of the food, renders it much less palatable, if not altogether +tasteless. The solvent properties of water are so increased by heat that +it permeates the food, rendering its hard and tough constituents soft +and easy of digestion. + +The liquids mostly employed in the cooking of foods are water and milk. +Water is best suited for the cooking of most foods, but for such +farinaceous foods as rice, macaroni, and farina, milk, or at least part +milk, is preferable, as it adds to their nutritive value. In using milk +for cooking purposes, it should be remembered that being more dense than +water, when heated, less steam escapes, and consequently it boils sooner +than does water. Then, too, milk being more dense, when it is used alone +for cooking, a little larger quantity of fluid will be required than +when water is used. + +The boiling point for water at the sea level is 212 deg. At all points +above the sea level, water boils at a temperature below 212 deg., the exact +temperature depending upon the altitude. At the top of Mt. Blanc, an +altitude of 15,000 feet, water boils at 185 deg. The boiling point is +lowered one degree for every 600 feet increase in altitude. The boiling +point may be increased by adding soluble substances to the water. A +saturated solution of common baking soda boils at 220 deg. A saturated +solution of chloride of sodium boils at 227 deg. A similar solution of +sal-ammoniac boils at 238 deg. Of course such solutions cannot be used +advantageously, except as a means of cooking articles placed in +hermetically sealed vessels and immersed in the liquid. + +Different effects upon food are produced by the use of hard and soft +water. Peas and beans boiled in hard water containing lime or gypsum, +will not become tender, because these chemical substances harden +vegetable casein, of which element peas and beans are largely composed. +For extracting the juices of meat and the soluble parts of other foods, +soft water is best, as it more readily penetrates the tissue; but when +it is desired to preserve the articles whole, and retain their juices +and flavors, hard water is preferable. + +Foods should be put to cook in cold or boiling water, in accordance with +the object to be attained in their cooking. Foods from which it is +desirable to extract the nutrient properties, as for broths, extracts, +etc., should be put to cook in cold water. Foods to be kept intact as +nearly as may be, should be put to cook in boiling water. + +Hot and cold water act differently upon the different food elements. +Starch is but slightly acted upon by cold water. When starch is added +to several times its bulk of hot water, all the starch granules burst on +approaching the boiling point, and swell to such a degree as to occupy +nearly the whole volume of the water, forming a pasty mess. Sugar is +dissolved readily in the either hot or cold water. Cold water extracts +albumen. Hot water coagulates it. + +_Steaming_, as its name implies, is the cooking of food by the use of +steam. There are several ways of steaming, the most common of which is +by placing the food in a perforated dish over a vessel of boiling water. +For foods not needing the solvent powers of water, or which already +contain a large amount of moisture, this method is preferable to +boiling. Another form of cooking, which is usually termed steaming, is +that of placing the food, with or without water, as needed, in a closed +vessel which is placed inside another vessel containing boiling water. +Such an apparatus is termed a double boiler. Food cooked in its own +juices in a covered dish in a hot oven, is sometimes spoken of as being +_steamed_ or _smothered_. + +_Stewing_ is the prolonged cooking of food in a small quantity of +liquid, the temperature of which is just below the boiling point. +Stewing should not be confounded with simmering, which is slow, steady +boiling. The proper temperature for stewing is most easily secured by +the use of the double boiler. The water in the outer vessel boils, while +that in the inner vessel does not, being kept a little below the +temperature of the water from which its heat is obtained, by the +constant evaporation at a temperature a little below the boiling point. + +_Frying_, which is the cooking of food in hot fat, is a method not to be +recommended--Unlike all the other food elements, fat is rendered less +digestible by cooking. Doubtless it is for this reason that nature has +provided those foods which require the most prolonged cooking to fit +them for use with only a small proportion of fat, and it would seem to +indicate that any food to be subjected to a high degree of heat should +not be mixed and compounded largely of fats. The ordinary way of frying, +which the French call _sauteing_, is by the use of only a little fat in +a shallow pan, into which the food is put and cooked first on one side +and then the other. Scarcely anything could be more unwholesome than +food prepared in this manner. A morsel of food encrusted with fat +remains undigested in the stomach because fat is not acted upon by the +gastric juice, and its combination with the other food elements of which +the morsel is composed interferes with their digestion also. If such +foods are habitually used, digestion soon becomes slow and the gastric +juice so deficient in quantity that fermentation and putrefactive +changes are occasioned, resulting in serious disturbance of health. In +the process of frying, the action of the heat partially decomposes the +fat; in consequence, various poisonous substances are formed, highly +detrimental to the digestion of the partaker of the food. + +ADDING FOODS TO BOILING LIQUIDS.--Much of the soddenness of +improperly cooked foods might be avoided, if the following facts were +kept in mind:-- + +When vegetables, or other foods of ordinary temperature, are put into +boiling water, the temperature of the water is lowered in proportion to +the quantity and the temperature of the food thus introduced, and will +not again boil until the mass of food shall have absorbed more heat from +the fire. The result of this is that the food is apt to become more or +less water-soaked before the process of cooking begins. This difficulty +may be avoided by introducing but small quantities of the food at one +time, so as not to greatly lower the temperature of the liquid, and then +allowing the latter to boil between the introduction of each fresh +supply, or by heating the food before adding it to the liquid. + +EVAPORATION is another principle often overlooked in the cooking of +food, and many a sauce or gravy is spoiled because the liquid, heated in +a shallow pan, from which evaporation is rapid, loses so much in bulk +that the amount of thickening requisite for the given quantity of fluid, +and which, had less evaporation occurred, would have made it of the +proper consistency, makes the sauce thick and unpalatable. Evaporation +is much less, in slow boiling, than in more rapid cooking. + +MEASURING.--One of the most important principles to be observed in +the preparation of food for cooking, is accuracy in measuring. Many an +excellent recipe proves a failure simply from lack of care in this +respect. Measures are generally more convenient than weights, and are +more commonly used. The common kitchen cup, which holds a half pint, is +the one usually taken as the standard; if any other size is used, the +ingredients for the entire recipe should be measured by the same. The +following points should be observed in measuring:-- + +1. The teaspoons and tablespoons to be used in measuring, are the silver +spoons in general use. + +2. Any material like flour, sugar, salt, that has been packed, should +either be sifted or stirred up lightly before measuring. + +3. A cupful of dry material is measured level with the top of the cup, +without being packed down. + +4. A cupful of liquid is all the cup will contain without running over. +Hold the cup in a saucer while measuring, to prevent spilling the liquid +upon the floor or table. + +COMPARATIVE TABLE OF WEIGHTS AND MEASURES.--The following +comparative table of weights and measurements will aid in estimating +different materials:-- + +One heaping tablespoonful of sugar weighs one ounce. + +Two round tablespoonfuls of flour weigh one ounce. + +Two cupfuls of granulated sugar weigh one pound. + +Two cupfuls of meal weigh one pound. + +Four cupfuls of sifted flour weigh one pound. + +One pint of oatmeal, cracked wheat, or other coarse grains, weighs about +one pound. + +One pint of liquid weighs one pound. + +One pint of meat chopped and packed solid weighs one pound. + +Seven heaping tablespoonfuls of sugar = one cupful. + +Five heaping tablespoonfuls of flour = one cupful. + +Two cupfuls of liquid or dry material = one pint + +Four cupfuls of liquid or dry material = one quart. + +MIXING MATERIALS.--In the compounding of recipes, various modes are +employed for mingling together the different ingredients, chief of which +are _stirring_, _beating_, and _kneading_. + +By _stirring_ is meant a continuous motion round and round with a spoon, +without lifting it from the mixture, except to scrape occasionally from +the sides of the dish any portion of the material that may cling to it. +It is not necessary that the stirring should be all in one direction, as +many cooks suppose. The object of the stirring is to thoroughly blend +the ingredients, and this may be accomplished as well by stirring--in +one direction as in another. + +_Beating_ is for the purpose of incorporating as much air in the mixture +as possible. It should be done by dipping the spoon in and out, cutting +clear through and lifting from the bottom with each stroke. The process +must be continuous, and must never be interspersed with any stirring if +it is desired to retain the air within the mixture. + +_Kneading_ is the mode by which materials already in the form of dough +are more thoroughly blended together; it also serves to incorporate air. +The process is more fully described in the chapter on "Bread," + +TEMPERATURE.--Many a cook fails and knows not why, because she does +not understand the influence of temperature upon materials and food. +Flour and liquids for unfermented breads cannot be too cold, while for +bread prepared with yeast, success is largely dependent upon a warm and +equable temperature throughout the entire process. + +COOKING UTENSILS.--The earliest cookery was probably accomplished +without the aid of any utensils, the food being roasted by burying it in +hot ashes or cooked by the aid of heated stones; but modern cookery +necessitates the use of a greater or less variety of cooking utensils to +facilitate the preparation of food, most of which are so familiar to the +reader as to need no description. (A list of those needed for use will +be found on page 66.) Most of these utensils are manufactured from some +kind of metal, as iron, tin, copper, brass, etc. All metals are +dissolvable in certain substances, and some of those employed for making +household utensils are capable of forming most poisonous compounds when +used for cooking certain foods. This fact should lead to great care on +the part of the housewife, both in purchasing and in using utensils for +cooking purposes. + +Iron utensils, although they are, when new, apt to discolor and impart +a disagreeable flavor to food cooked in them, are not objectionable from +a health standpoint, if kept clean and free from rust. Iron rust is the +result of the combination of the iron with oxygen, for which it has so +great an affinity that it will decompose water to get oxygen to unite +with; hence it is that iron utensils rust so quickly when not carefully +dried after using, or if left where they can collect moisture. This is +the reason why a coating of tallow, which serves to exclude the air and +moisture, will preserve ironware not in daily use from rusting. + +"Porcelain ware" is iron lined with a hard, smooth enamel, and makes +safe and very desirable cooking utensils. German porcelain ware is +unexcelled for culinary purposes. + +"Granite ware" is a material quite recently come into use, the +composition of which is a secret, although pronounced by eminent +chemists to be free from all injurious qualities. Utensils made from it +are light in weight, easily kept clean, and for most cooking purposes, +are far superior to those made from any other material. + +What is termed "galvanized iron" is unsuitable for cooking utensils, it +being simply sheet iron coated with zinc, an exceedingly unsafe metal to +be used for cooking purposes. + +Tin, which is simply thin sheet iron coated with tin by dipping several +times into vats of the melted metal, is largely employed in the +manufacture of cooking utensils. Tinware is acted upon by acids, and +when used for holding or cooking any acid foods, like sour milk, sour +fruits, tomatoes, etc., harmful substances are liable to be formed, +varying in quantity and harmfulness with the nature of the acid +contained in the food. + +In these days of fraud and adulteration, nearly all the cheaper grades +of tinware contain a greater or less amount of lead in their +composition, which owing to its greater abundance and less price, is +used as an adulterant of tin. Lead is also used in the solder with which +the parts of tinware are united. The action of acids upon lead form very +poisonous compounds, and all lead-adulterated utensils should be wholly +discarded for cooking purposes. + +_Test for Lead-Adulterated Tin._--Place upon the metal a small drop of +nitric acid, spreading it to the size of a dime, dry with gentle heat, +apply a drop of water, then add a small crystal of iodide of potash. If +lead is present, a yellowish color will be seen very soon after the +addition of the iodide. Lead glazing, which is frequently employed on +crockery and ironware in the manufacture of cooking utensils, may also +be detected in the same manner. + +Cooking utensils made of copper are not to be recommended from the point +of healthfulness, although many cooks esteem them because copper is a +better conductor of heat than iron or tin. The acids of many fruits +combine with copper to form extremely poisonous substances. Fatty +substances, as well as salt and sugar, act upon copper to a greater or +less degree, also vegetables containing sulfur in their composition and +produce harmful compounds. + +Utensils made of brass, which is a compound of copper and zinc, are not +safe to use for cooking purposes. + + + + +TABLE TOPICS. + + Bad cooking diminishes happiness and shortens life.--_Wisdom of + Ages._ + + Says Mrs. Partington: "Many a fair home has been desiccated by poor + cooking, and a man's table has been the rock on which his happiness + has split." + + SIGNIFICANT FACT.--_Lady_--"Have you had much experience as a cook?" + _Applicant_--"Oh, indeed I have. I was the cook of Mr. and Mrs. + Peterby for three years." + + _L._--"Why did you leave them?" + + _A._--"I didn't leave them. They left me. They both died." + + _L._--"What of?" + + _A._--"Dyspepsia." + + Cooking is generally bad because people falling to routine; habit + dulls their appreciation, and they do not think about what they are + eating.--_Didsbury._ + + _Lilly_ (Secretary of the cooking class)--"Now girls, we've learned + nine cakes, two kinds of angel food, and seven pies. What next?" + + _Susie_ (engaged)--"Dick's father says I must learn to bake bread." + + _Indignant chorus_--"Bread? How absurd! What are bakers for?" + + It is told of Philip Hecgnet, a French, physician who lived in the + 17th, century, that when calling upon his wealthy patients, he used + often to go to the kitchen and pantry, embrace the cooks and + butlers, and exhort them to do their duty well. "I owe you so much + gratitude, my dear friends," he would say; "you are so useful to us + doctors; for if you did not keep on poisoning the people, we should + all have to go to the poorhouse." + + There are innumerable books of recipes for cooking, but unless the + cook is master of the principles of his art, and unless he knows the + why and the wherefore of its processes, he cannot choose a recipe + intelligently and execute it successfully.--_Richard Estcourt._ + + They who provide the food for the world, decide the health of the + world. You have only to go on some errands amid the taverns and + hotels of the United States and Great Britain, to appreciate the + fact that a vast multitude of the human race are slaughtered by + incompetent cookery. Though a young woman may have taken lessons in + music, and may have taken lessons in painting, and lessons in + astronomy, she is not well educated unless she has taken lessons in + dough!--_Talmage._ + + + + +HOUSEHOLD WORKSHOP + +It is a mistake to suppose that any room, however small and unpleasantly +situated, is "good enough" for a kitchen. This is the room where +housekeepers pass a great portion of their time, and it should be one of +the brightest and most convenient rooms in the house; for upon the +results of no other department of woman's domain depend so greatly the +health and comfort of the family as upon those involved in this +"household workshop." The character of a person's work is more or less +dependent upon his surroundings, hence is it to be greatly wondered at +that a woman immured in a small, close, dimly-lighted room, whose only +outlook may be the back alley or the woodshed, supplies her household +with products far below the standard of health and housewifely skill? + +Every kitchen should have windows on two sides of the room, and the sun +should have free entrance through them; the windows should open from the +top to allow a complete change of air, for light and fresh air are among +the chief essentials to success in all departments of the household. +Good drainage should also be provided, and the ventilation of the +kitchen ought to be even more carefully attended to than that of a +sleeping room. The ventilation of the kitchen should be so ample as to +thoroughly remove all gases and odors, which, together with steam from +boiling and other cooking processes, generally invade and render to some +degree unhealthful every other portion of the house. It is the steam +from the kitchen which gives a fusty odor to the parlor air and provides +a wet-sheet pack for the occupant of the "spare bed." The only way of +wholly eradicating this evil, is the adoption of the suggestion of the +sanitary philosopher who places the kitchen at the top of the house. + +To lessen to discomforts from heat, a ventilator may be placed above the +range, that shall carry out of the room all superfluous heat, and aid in +removing the steam and odors from cooking food. The simplest form of +such a ventilator this inverted hopper of sheet iron fitted above the +range, the upper and smaller end opening into a large flue adjacent to +the smoke flue for the range. Care must be taken, however, to provide an +ample ventilating shaft for this purpose, since a strong draft is +required to secure the desired results. + +There should be ample space for tables, chairs, range, sink, and +cupboards, yet the room should not be so large as to necessitate too +many steps. A very good size for the ordinary dwelling is 16 x 18 feet. + +Undoubtedly much of the distaste for, and neglect of, "housework," so +often deplored in these days, arises from unpleasant surroundings. If +the kitchen be light, airy, and tidy, and the utensils bright and clean, +the work of compounding those articles of food which grace the table and +satisfy the appetite will be a pleasant task, and one entirely worthy of +the most intelligent and cultivated woman. + +It is desirable, from a sanitary standpoint, that the kitchen floor be +made impervious to moisture; hence, concrete or tile floors are better +than wooden floors. If wooden floors are used, they should be +constructed of narrow boards of hard wood, carefully joined and +thoroughly saturated with hot linseed oil, well rubbed in to give polish +to the surface. + +Cleanliness is the great _desideratum_, and this can be best attained +by having all woodwork in and about the kitchen coated with varnish; +substances which cause stain and grease spots, do not penetrate the wood +when varnished, and can be easily removed with a damp cloth. Paint is +preferable to whitewash or calcimine for the walls, since it is less +affected by steam, and can be more readily cleaned. A carpet on a +kitchen floor is as out of place as a kitchen sink would be in a parlor. + +The elements of beauty should not be lacking in the kitchen. Pictures +and fancy articles are inappropriate; but a few pots of easily +cultivated flowers on the window ledge or arranged upon brackets about +the window in winter, and a window box arranged as a jardiniere, with +vines and blooming plants in summer, will greatly brighten the room, and +thus serve to lighten the task of those whose daily labor confines them +to the precincts of the kitchen. + +THE KITCHEN FURNITURE.--The furniture for a kitchen should not be +cumbersome, and should be so made and dressed as to be easily cleaned. +There should be plenty of cupboards, and each for the sake of order, +should be devoted to a special purpose. Cupboards with sliding doors are +much superior to closets. They should be placed upon casters so as to be +easily moved, as they, are thus not only more convenient, but admit of +more thorough cleanliness. + +Cupboards used for the storage of food should be well ventilated; +otherwise, they furnish choice conditions for the development of mold +and germs. Movable cupboards may be ventilated by means of openings in +the top, and doors covered with very fine wire gauze which will admit +the air but keep out flies and dust. All stationary cupboards and +closets should have a ventilating flue connected with the main shaft by +which the house is ventilated, or directly communicating with the outer +air. + +No kitchen can be regarded as well furnished without a good timepiece as +an aid to punctuality and economy of time. An eight-day clock with large +dial and plain case is the most suitable. + +Every kitchen should also be provided with a slate, with sponge and +pencil attached, on one side of which the market orders and other +memoranda may be jotted down, and on the other the bills of fare for the +day or week. In households where servants are kept, the slate will save +many a vexatious blunder and unnecessary call to the kitchen, while if +one is herself mistress, cook, and housekeeper, it may prove an +invaluable aid and time-saver if thus used. + +[Illustration: A Convenient Kitchen Table.] + +Lack of sufficient table room is often a great source of inconvenience +to the housekeeper. To avoid this, arrange swinging tables or shelves at +convenient points upon the wall, which may be put up or let down as +occasion demands. For ordinary kitchen uses, small tables of suitable +height on easy-rolling casters, and with zinc tops, are the most +convenient and most easily kept clean. It is quite as well that they be +made without drawers, which are too apt to become receptacles for a +heterogeneous mass of rubbish. If desirable to have some handy place for +keeping articles which are frequently required for use, an arrangement +similar to that represented in the accompanying cut may be made at very +small expense. It may be also an advantage to arrange small shelves +about and above the range, on which may be kept various articles +necessary for cooking purposes. + +One of the most indispensable articles of furnishing for a +well-appointed kitchen, is a sink; however, a sink must be properly +constructed and well cared for, or it is likely to become a source of +great danger to the health of the inmates of the household. Earthen-ware +is the best material for kitchen sinks. Iron is very serviceable, but +corrodes, and if painted or enameled, this soon wears off. Wood is +objectionable from a sanitary standpoint. A sink made of wood lined with +copper answers well for a long time if properly cared for. + +The sink should if possible stand out from the wall, so as to allow free +access to all sides of it for the sake of cleanliness, and under no +circumstances should there be any inclosure of woodwork or cupboards +underneath to serve as a storage place for pots and kettles and all +kinds of rubbish, dust, and germs. It should be supported on legs, and +the space below should be open for inspection at all times. The pipes +and fixtures should be selected and placed by a competent plumber. + +Great pains should be taken to keep the pipes clean and well +disinfected. Refuse of all kinds should be kept out. Thoughtless +housekeepers and careless domestics often allow greasy water and bits of +table waste to find their way into the pipes. Drain pipes usually have a +bend, or trap, through which water containing no sediment flows freely; +but the melted grease which often passes into the pipes mixed with hot +water, becomes cooled and solid as it descends, adhering to the pipes, +and gradually accumulating until the drain is blocked, or the water +passes through very slowly. A grease-lined pipe is a hotbed for disease +germs. + +Water containing much grease should be cooled and the grease removed +before being turned into the kitchen sink, while bits of refuse should +be disposed of elsewhere, since prevention of mischief is in this case, +as in most others, far easier than cure. It is customary for +housekeepers to pour a hot solution of soda or potash down the sink +pipes occasionally, to dissolve any grease which may tend to obstruct +the passage; but this is only a partial safeguard, as there is no +certainty that all the grease will be dissolved, and any particles +adhering to the pipes very soon undergo putrefaction. + +A frequent flushing with hot water is important; besides which the pipes +should be disinfected two or three times a week by pouring down a gallon +of water holding in solution a pound of good chloride of lime. + +STOVES AND RANGES.--The furnishing of a modern kitchen would be +quite incomplete without some form of stove or range. The multiplicity +of these articles, manufactured each with some especial merit of its +own, renders it a somewhat difficult task to make a choice among them. +Much must, however, depend upon the kind of fuel to be used, the size of +the household, and various other circumstances which make it necessary +for each individual housekeeper to decide for herself what is best +adapted to her wants. It may be said, in brief, that economy of fuel, +simplicity of construction, and efficiency in use are the chief points +to be considered in the selection of stoves and ranges. + +A stove or range of plain finish is to be preferred, because it is much +easier to keep clean, and will be likely to present a better appearance +after a few months' wear than one of more elaborate pattern. But +whatever stove or range is selected, its mechanism should be thoroughly +understood in every particular, and it should be tested with dampers +open, with dampers closed, and in every possible way, until one is +perfectly sure she understands its action under all conditions. + +OIL AND GAS STOVES.--In many households, oil, gas, and gasoline +stoves have largely taken the place of the kitchen range, especially +during the hot weather of summer. They can be used for nearly every +purpose for which a wood or a coal range is used; they require much less +labor and litter, and can be instantly started into full force and as +quickly turned out when no longer required, while the fact that the heat +can be regulated with exactness, makes them superior for certain +processes of cooking to any other stove. But while these stoves are +convenient and economical, especially in small families, they should be +used with much care. Aside from the danger from explosion, which is by +no means inconsiderable in the use of gasoline and oil stoves, they are +not, unless well cared for altogether healthful. Unless the precaution +is taken to use them in well-ventilated rooms or to connect them with a +chimney, they vitiate the atmosphere to a considerable extent with the +products of combustion. Oil stoves, unless the wicks are kept well +trimmed, are apt to smoke, and this smoke is not only disagreeable, but +extremely irritating to the mucous membrane of the nose and throat. Oil +stoves are constructed on the same principle as ordinary oil lamps, and +require the same care and attention. + +Quite recently there has been invented by Prof. Edward Atkinson a very +unique apparatus for cooking by means of the heat of an ordinary +kerosene lamp, called the "Aladdin Cooker." The food to be cooked is +placed in a chamber around which hot water, heated by the flame of the +lamp, circulates. The uniform heat thus obtained performs the process of +cooking, slowly, but most satisfactorily and economically, the result +being far superior to that obtained by the ordinary method of cooking by +quick heat. The cooker is only used for stewing and steaming; but Mr. +Atkinson has also invented an oven in which the heat is conveyed to the +place where it is needed by a column of hot air instead of hot water. +With this oven, which consists of an outer oven made of non-conducting +material, and an inner oven made of sheet iron, with an intervening +space between, through which the hot air circulates, no smoke or odor +from the lamp can reach the interior. + +KITCHEN. UTENSILS.--The list of necessary kitchen utensils must of +course be governed somewhat by individual circumstances, but it should +not be curtailed for the sake of display in some other department, where +less depends upon the results. A good kitchen outfit is one of the +foundation-stones of good housekeeping. The following are some of the +most essential:-- + +Two dish pans; two or more _papier-mache_ tubs for washing glassware; +one kneading board; one bread board; one pair scales, with weights; +scrubbing and stove brushes; brooms; dustpans; roller for towel; +washbowl; soap dish; vegetable brushes. + +[Illustration: A Double Boiler.] + +FOR THE TIN CLOSET.-One dipper; one egg-beater; one two-quart pail; +one four-quart pail; six brick-loaf bread pans; three shallow tins; +three granite-ware pie tins; two perforated sheet iron pans for rolls, +etc.; one set of measures, pint, quart, and two quart; two colanders; +two fine wire strainers; one flour sifter; one apple corer; one set +patty pans; two dripping pans; two sets gem irons; one set muffin rings; +one toaster; one broiler; the six saucepans, different sizes; two +steamers; six milk-pans; one dozen basins, different sizes; one chopping +bowl and knife; six double boilers; two funnels, large and small; one +can opener; griddle; kettles, iron and granite ware; two water baths. + +FOR THE DISH CLOSET.--One half dozen iron-stone china cups; three +quart bowls; three pint bowls; two large mixing bowls; two quart bowls +with lip; six deep plates; three kitchen pitchers; one glass rolling +pin; six wooden and six iron spoons, assorted sizes; six kitchen +teaspoons; one stone baking pot; glass jars for stores; crocks and jars. + +THE PANTRY.--The pantry and china closet should have direct light +and good ventilation. The dark, dingy places sometimes used for this +purpose are germ breeders. There should be plenty of shelf room and +cupboards for the fine glass and china-ware, with a well-arranged sink +for washing the dishes. The sink for this purpose is preferably one +lined with tinned or planished copper; for dishes will be less liable to +become injured and broken then when washed in an iron or earthen-ware +sink. Extension or folding shelves are a great convenience, and can be +arranged for the sink if desired. The accompanying cuts illustrate a +sink of four compartments for dish-washing, devised by the writer for +use in the Sanitarium Domestic Economy kitchen, which can be closed and +used as a table. Two zinc trays fit the top, upon which to place the +dish drainers. If preferred, the top might be arranged as a drainer, by +making it of well-seasoned hard wood, with a number of inclined grooves +to allow the water to run into the sink. If the house be heated by +steam, a plate-warmer is an important part of the pantry furnishing. + +[Illustration: Compartment Sink for Dish-Washing. Open.] + +THE STOREROOM.--If possible to do so, locate the room for the +keeping of the kitchen supplies on the cool side of the house. Plenty of +light, good ventilation, and absolute cleanliness are essential, as the +slightest contamination of air is likely to render the food supply unfit +for use. + +The refrigerator should not be connected with the kitchen drain pipe, +and the greatest care should be taken to keep it clean and sweet. It +should be thoroughly scrubbed with borax or sal-soda and water, and well +aired, at least once a week. Strongly flavored foods and milk should not +be kept in the same refrigerator. The ice to be used should always be +carefully washed before putting in the refrigerator. Care should also be +taken to replenish it before the previous supply is entirely melted, as +the temperature rises when the ice becomes low, and double the quantity +will be required to cool the refrigerator that would be necessary to +keep it of uniform temperature if added before the ice was entirely out. + +THE WATER SUPPLY.--The water used for drinking and cooking purposes +should receive equal consideration with the food supply, and from +whatever source obtained, it should be frequently tested for impurities, +since that which looks the most refreshing may be contaminated with +organic poison of the most treacherous character. + +[Illustration: Compartment Sink for Dish-Washing. Closed.] + +A good and simple test solution, which any housewife can use, may be +prepared by dissolving twelve grains of caustic potash and three of +permanganate of potash in an ounce of distilled water, or filtered soft +water. Add a drop of this solution to a glass of the water to be tested. +If the pink color imparted by the solution disappears at once, add +another drop of the solution, and continue adding drop by drop until the +pink color will remain for half an hour or more. The amount of the +solution necessary to security permanent color is very fair index to the +quality of the water. If the color imparted by the first one or two +drops disappears within a half hour, the water should be rejected as +probably dangerous. Water which is suspected of being impure may be +rendered safe by boiling. Filters are only of service in removing +suspended particles and the unpleasant taste of rain water; a really +dangerous water is not rendered safe by filtering in the ordinary +manner. + +CELLARS.--Sanitarians tell us that cellars should never be built +under dwelling houses. Because of improper construction and neglect, +they are undoubtedly the cause of much disease and many deaths. A +basement beneath the house is advantageous, but the greatest of care +should be given to construct it in accord with sanitary laws. It should +be thoroughly drained that there may be no source of dampness, but +should not be connected with a sewer or a cesspool. It should have walls +so made as to be impervious to air and water. An ordinary brick or stone +wall is inefficient unless well covered with good Portland cement +polished smooth. The floors should likewise be covered with cement, +otherwise the cellar is likely to be filled with impure air derived from +the soil, commonly spoken of as "ground air," and which offers a +constant menace to the health of those who live over cellars with +uncemented walls and floors. + +Light and ventilation are quite as essential to the healthfulness of a +cellar as to other rooms of the dwelling. Constantly during warm +weather, and at least once a day during the winter season, windows +should be opened wide, thus effecting a free interchange of air. All +mold and mustiness should be kept out by thorough ventilation and +frequent coats of whitewash to the walls. Vegetables and other +decomposable articles, if stored in the basement, should be frequently +sorted, and all decaying substances promptly removed. This is of the +utmost importance, since the germs and foul gases arising from +decomposing food stuffs form a deadly source of contamination through +every crack and crevice. + + +KITCHEN CONVENIENCES. + +In these days of invention and progress, much thought and ingenuity have +been expended in making and perfecting labor-saving articles and +utensils, which serve to make housework less of a burden and more of a +delight. + +THE STEAM-COOKER.--One of the most unique of these conveniences is +the steam-cooker, one kind of which is illustrated by the accompanying +cut. Steaming is, for many foods, a most economical and satisfactory +method of cooking. Especially is this true respecting fruits, grains, +and vegetables, the latter of which often have the larger proportion of +their best nutritive elements dissolved and thrown away in the water in +which they are boiled. In the majority of households it is, however, the +method least depended upon, because the ordinary steamer over a pot of +boiling water requires too much attention, takes up too much stove room, +and creates too much steam in the kitchen, to prove a general favorite. +The steam-cooker has an escape-steam tube through which all excess of +steam and odors passes into the fire, and thus its different +compartments may contain and cook an entire dinner, if need be, and over +one stove hole or one burner of an oil or gasoline stove. + +[Illustration: The Steam-Cooker.] + +THE VEGETABLE PRESS.--The accompanying cut represents this handy +utensil, which is equally useful as a potato and vegetable masher; as a +sauce, gruel, and gravy strainer; as a fruit press, and for many other +purposes for which a colander or strainer is needed, while it economizes +both time and labor. + +[Illustration: Vegetable Press.] + +LEMON DRILL.--This little article for extracting the juice of the +lemon, and which can be purchased of most hardware dealers, is quite +superior to the more commonly used lemon squeezer. Being made of glass, +its use is not open to the danger that the use of metal squeezer is are +from poisonous combinations of the acid and metal, while the juice +extracted is free from pulp, seeds, and the oil of the skin. + +[Illustration: Lemon Drill.] + +A HANDY WAITER.--In many households where no help is employed, a +labor-saving device like the one represented in the accompanying +illustration, will be found of great service. It is a light double table +on easy-rolling casters, and can be readily constructed by anyone handy +in the use of tools. If preferred, the top may be covered with zinc. In +setting or clearing the table, the dishes may be placed on the lower +shelf, with the food on the top, and the table rolled from pantry to +dining room, and from dining room to kitchen; thus accomplishing, with +one trip, what is ordinarily done with hundreds of steps by the weary +housewife. If desirable to reset the table at once after a meal, the +waiter will be found most serviceable as a place whereon the glassware +and silverware may be washed. It is equally serviceable for holding the +utensils and material needed when cooking; being so easily moved, they +can be rolled to the stove and is always convenient. + +[Illustration: The Handy Waiter.] + +WALL CABINET.--where cupboard space is limited, or where for +convenience it is desirable to have some provision for supplies and +utensils near the range and baking table, a wall cabinet offers a most +convenient arrangement. It may be made of a size to fit in any +convenient niche, and constructed plainly or made as ornamental as one +pleases, with doors to exclude the dust, shelves on which to keep tin +cans filled with rice, oatmeal, cracked wheat, and other grains; glass +jars of raisins, sugar, citron, cornstarch, etc.; hooks on which may +hang the measures, egg-beater, potato masher, and such frequently needed +utensils; and with drawers for paring knives, spoons, and similar +articles, the wall cabinet becomes a _multum in parvo_ of convenience +which would greatly facilitate work in many households. + +[Illustration: Wall Cabinet.] + +PERCOLATE HOLDER.--The accompanying cut illustrates an +easily-constructed device for holding a jelly bag or percolate. It may +be so made as to be easily screwed to any ordinary table, and will save +the housekeeper far more than its cost in time and patience. + +KNEADING TABLE.--Much of the tiresome labor of bread-making can be +avoided if one is supplied with some convenient table similar to the one +represented in the cut, wherein the needed material and utensils may be +kept in readiness at all times. The table illustrated has two large tin +drawers, each divided into two compartments, in which may be kept corn +meal, entire wheat, and Graham and white flours. Two drawers above +provide a place for rolling-pin, bread mallet, gem irons, spoons, etc., +while a narrow compartment just beneath the hardwood top affords a place +for the kneading board. The table being on casters is easily moved to +any part of the kitchen for use. + +[Illustration: Percolater Holder.] + +[Illustration: Kneading Table.] + +DISH-TOWEL RACK.--Nothing adds more to the ease and facility with +which the frequent dish-washings of the household may be accomplished +than clean, well-dried towels. For quick drying,--an item of great +importance if one would keep the towels fresh and sweet,--the towel rack +represented in the cut, and which can be made by any carpenter, is a +most handy device. When not in use, it can be turned up against the wall +as illustrated. It is light, affords sufficient drying space so that no +towel need be hung on top of another, and projecting out from the wall +as it does, the free circulation of air between the towels soon dries +them. + +[Illustration: Dish-Towel Rack.] + +KITCHEN BRUSHES.--These useful little articles can be put to such a +variety of uses that they are among the chiefest of household +conveniences. They are also so inexpensive, costing but five cents +apiece without handles and seven cents with handles, that no housewife +can afford to be without a supply of them. For the washing of dishes +with handles, the outside of iron kettles, and other cooking utensils +made of iron, they are especially serviceable. The smaller sizes are +likewise excellent for cleaning cut glass ware, Majolica ware,--in fact, +any kind of ware with raised figures or corrugated surfaces. For +cleaning a grater, nothing is superior to one of these little brushes. +Such a brush is also most serviceable for washing celery, as the +corrugated surface of the stalk makes a thorough cleaning with the hands +a difficult operation. Then if one uses a brush with handle, ice water, +which adds to the crispness of the celery, may be used for the cleaning, +as there will be no necessity for putting the hands in the water. A +small whisk broom is also valuable for the same purpose. Such vegetables +as potatoes, turnips, etc., are best cleaned with a brush. It makes the +work less disagreeable, as the hands need not be soiled by the process, +and in no other way can the cleaning be so well and thoroughly done. + +[Illustration: Vegetable Brush.] + +All brushes after being used should be carefully scalded and placed +brush downward in a wire sponge basket, or hung up on hooks. If left +around carelessly, they soon acquire the musty smell of a neglected +dishcloth. + + + + +TABLE TOPICS. + + The kitchen is a chemical laboratory, in which are conducted a + number of chemical processes by which our food is converted from its + crudest state to condition more suitable for digestion and + nutrition, and made more agreeable to the palate.--_Prof. Matthew + Williams._ + + Half the trouble between mistresses and maids arises from the + disagreeable surroundings to which servants are confined. There is + no place more dismal than the ordinary kitchen in city dwellings. It + is half underground, ill-lighted, and unwholesome. What wonder, + then, in the absence of sunlight, there is a lack of sunny temper + and cheerful service? An ill-lighted kitchen is almost sure to be a + dirty one, where germs will thrive and multiply. Let sanitary + kitchens be provided, and we shall have more patient mistresses and + more willing servants.--_Sel._ + + A sluggish housemaid exclaimed, when scolded for the uncleanliness + of her kitchen, "I'm sure the room would be clean enough if it were + not for the nasty sun, which is always showing the dirty + corners."--_Sel._ + + If we would look for ready hands and willing hearts in our kitchens, + we should make them pleasant and inviting for those who literally + bear the "burden and heat of the day" in this department of our + homes, where, emphatically, "woman's work is never done." We should + no longer be satisfied to locate our kitchens in the most + undesirable corner of the house. We should demand ample + light,--sunshine if possible,--and justly too; for the very light + itself is inspiring to the worker. It will stir up cheer and breed + content in the minds of those whose lot is cast in this work-a-day + room.--_Sel._ + + Any invention on the part of the housekeeper intended to be a + substitute for watchfulness, will prove a delusion and a + snare.--_Sel._ + + "The first wealth is health," says Emerson. + + A knowledge of sanitary principles should be regarded as an + essential part of every woman's education, and obedience to sanitary + laws should be ranked, as it was in the Mosaic code, as a religious + duty.--_Sel._ + + Much of the air of the house comes from the cellar. A heated house + acts like a chimney. A German experimenter states that one half of + the cellar air makes its way into the first story, one third into + the second, and one fifth into the third. + + + + +CEREALS AND THEIR PREPARATION FOR THE TABLE + +Cereal is the name given to those seeds used as food (wheat, rye, oats, +barley, corn, rice, etc.), which are produced by plants belonging to the +vast order known as the grass family. They are used for food both in the +unground state and in various forms of mill products. + +The grains are pre-eminently nutritious, and when well prepared, easily +digested foods. In composition they are all similar, but variations in +their constituent elements and the relative amounts of these various +elements, give them different degrees of alimentary value. They each +contain one or more of the nitrogenous elements,--gluten, albumen, +caseine, and fibrin,--together with starch, dextrine, sugar, and fatty +matter, and also mineral elements and woody matter, or cellulose. The +combined nutritive value of the grain foods is nearly three times that +of beef, mutton, or poultry. As regards the proportion of the food +elements necessary to meet the various requirements of the system, +grains approach more nearly the proper standard than most other foods; +indeed, wheat contains exactly the correct proportion of the food +elements. + +Being thus in themselves so nearly perfect foods, and when properly +prepared, exceedingly palatable and easy of digestion, it is a matter of +surprise that they are not more generally used; yet scarcely one family +in fifty makes any use of the grains, save in the form of flour, or an +occasional dish of rice or oatmeal. This use of grains is far too meager +to adequately represent their value as an article of diet. Variety in +the use of grains is as necessary as in the use of other food material, +and the numerous grain preparations now to be found in market render it +quite possible to make this class of foods a staple article of diet, if +so desired, without their becoming at all monotonous. + +In olden times the grains were largely depended upon as a staple food, +and it is a fact well authenticated by history that the highest +condition of man has always been associated with wheat-consuming +nations. The ancient Spartans, whose powers of endurance are proverbial, +were fed on a grain diet, and the Roman soldiers who under Caesar +conquered the world, carried each a bag of parched grain in his pocket +as his daily ration. + +Other nationalities at the present time make extensive use of the +various grains. Rice used in connection with some of the leguminous +seeds, forms the staple article of diet for a large proportion of the +human race. Rice, unlike the other grain foods, is deficient in the +nitrogenous elements, and for this reason its use needs to be +supplemented by other articles containing an excess of the nitrogenous +material. It is for this reason, doubtless, that the Hindoos use +lentils, and the Chinese eat peas and beans in connection with rice. + +We frequently meet people who say they cannot use the grains,--that they +do not agree with them. With all deference to the opinion of such +people, it may be stated that the difficulty often lies in the fact that +the grain was either not properly cooked, not properly eaten, or not +properly accompanied. A grain, simply because it is a grain, is by no +means warranted to faithfully fulfil its mission unless properly +treated. Like many another good thing excellent in itself, if found in +bad company, it is prone to create mischief, and in many cases the root +of the whole difficulty may be found in the excessive amount of sugar +used with the grain. + +Sugar is not needed with grains to increase their alimentary value. The +starch which constitutes a large proportion of their food elements must +itself be converted into sugar by the digestive processes before +assimilation, hence the addition of cane sugar only increases the burden +of the digestive organs, for the pleasure of the palate. The Asiatics, +who subsist largely upon rice, use no sugar upon it, and why should it +be considered requisite for the enjoyment of wheat, rye, oatmeal, +barley, and other grains, any more than it is for our enjoyment of bread +or other articles made from these same grains? Undoubtedly the use of +grains would become more universal if they were served with less or no +sugar. The continued use of sugar upon grains has a tendency to cloy the +appetite, just as the constant use of cake or sweetened bread in the +place of ordinary bread would do. Plenty of nice, sweet cream or fruit +juice, is a sufficient dressing, and there are few persons who after a +short trial would not come to enjoy the grains without sugar, and would +then as soon think of dispensing with a meal altogether as to dispense +with the grains. + +Even when served without sugar, the grains may not prove altogether +healthful unless they are properly eaten. Because they are made soft by +the process of cooking and on this account do not require masticating to +break them up, the first process of digestion or insalivation is usually +overlooked. But it must be remembered that grains are largely composed +of starch, and that starch must be mixed with the saliva, or it will +remain undigested in the stomach, since the gastric juice only digests +the nitrogenous elements. For this reason it is desirable to eat the +grains in connection with some hard food. Whole-wheat wafers, nicely +toasted to make them crisp and tender, toasted rolls, and unfermented +zwieback, are excellent for this purpose. Break two or three wafers into +rather small pieces over each individual dish before pouring on the +cream. In this way, a morsel of the hard food may be taken with each +spoonful of the grains. The combination of foods thus secured, is most +pleasing. This is a specially advantageous method of serving grains for +children, who are so liable to swallow their food without proper +mastication. + +COOKING OF GRAINS.--All grains, with the exception of rice, and the +various grain meals, require prolonged cooking with gentle and +continuous heat, in order to so disintegrate their tissues and change +their starch into dextrine as to render them easy of digestion. Even the +so-called "steam-cooked" grains, advertised to be ready for use in five +or ten minutes, require a much longer cooking to properly fit them for +digestion. These so-called quickly prepared grains are simply steamed +before grinding, which has the effect to destroy any low organisms +contained in the grain. They are then crushed and shredded. Bicarbonate +of soda and lime is added to help dissolve the albuminoids, and +sometimes diastase to aid the conversion of the starch into sugar; but +there is nothing in this preparatory process that so alters the chemical +nature of the grain as to make it possible to cook it ready for easy +digestion in five or ten minutes. An insufficiently cooked grain, +although it may be palatable, is not in a condition to be readily acted +upon by the digestive fluids, and is in consequence left undigested to +act as a mechanical irritant. + +[Illustration: A Double Boiler.] + +For the proper cooking of grains the double boiler is the best and most +convenient utensil for ordinary purposes. If one does not possess a +double boiler, a very fair substitute may be improvised by using a +covered earthen crock placed within a kettle of boiling water, or by +using two pails, a smaller within a larger one containing boiling water. + +A closed steamer or steam-cooker is also valuable for the cooking of +grains. Grains may be cooked in an ordinary kettle, but the difficulties +to be encountered, in order to prolong the cooking sufficiently and +prevent burning, make it the least desirable utensil for this purpose. + +Water is the liquid usually employed for cooking grains, but many of +them are richer and finer flavored when milk is mixed with the +water,--one part to two of water. Especially is this true of rice, +hominy, and farina. When water is used, soft water is preferable to +hard. No salt is necessary, but if used at all, it is generally added to +the water before stirring in the grain or meal. + +The quantity of liquid required varies with the different grains, the +manner in which they are milled, the method by which they are cooked, +and the consistency desired for the cooked grain, more liquid being +required for a porridge than for a mush. The following table gives the +time necessary for cooking and the quantity of liquid required for the +various grains, with the exception of rice, when cooked in a double +boiler or closed steamer, to produce a mush of ordinary consistency. If +an ordinary kettle is used for cooking the grains, a larger quantity of +water will be needed:-- + + +TABLE SHOWING PROPORTION OF GRAIN AND LIQUID REQUIRED, WITH APPROXIMATE +TIME, WHEN A DOUBLE BOILER IS USED. + + Quantity of Water Hours to + Grain. Required. Cook. + Graham Grits 1 part 4 parts 3 to 5 + Rolled Wheat 1 " 3 " 3 to 4 + Cracked " 1 " 4-1/2 " 3 to 4 + Pearl " 1 " 4 " 4 to 5 + Whole " 1 " 5 " 6 to 8 + Rolled Oats 1 " 3 " 3 to 4 + Coarse Oatmeal 1 " 4 " 4 to 6 + Rolled Rye 1 " 3 " 3 to 4 + Pearl Barley 1 " 5 " 4 to 5 + Coarse Hominy 1 " 5 " 6 to 10 + Fine Hominy 1 " 4 " 4 to 6 + Cerealine 1 " 1 part 1/2 + +All grains should be carefully looked over before being put to cook. + +In the cooking of grains, the following points should be observed:-- + +1. Measure both liquid and grain accurately with the same utensil, or +with two of equal size. + +2. Have the water boiling when the grain is introduced, but do not +allow it to boil for a long time previous, until it is considerably +evaporated, as that will change the proportion of water and grain +sufficiently to alter the consistency of the mush when cooked. Introduce +the grain slowly, so as not to stop the sinking to the bottom, and the +whole becomes thickened. If the grain is cooked in a double boiler, this +first boiling should be done with the inner dish directly over the fire, +and when the grain has thickened or become "set," as it is termed, the +dish should at once be placed in the outer boiler, the water in which +should be boiling. It will then require no further care during the +entire cooking, safe to keep the outer boiler filled and the water +boiling. If the grain is to be cooked in a steam-cooker, as soon as set +it may be turned into a china or an earthen dish, suitable for use on +the table, and placed at once in the steamer to complete the cooking. If +an ordinary kettle is used, it is well to place it upon an iron ring or +brick on some part of the range were it will just simmer, for the +remainder of the cooking. + +3. Stir the grain continuously until it has set, but not at all +afterward. Grains are much more appetizing if, while properly softened, +they can still be made to retain their original form. Stirring renders +the preparation pasty, and destroys its appearance. Grains cooked in a +double boiler will require no stirring, and there will be little danger +of their being lumpy, underdone on top, and scorched at the bottom, as +is so often the case when cooked in a single boiler. + +4. Cook continuously. If it be necessary to replenish the water in the +outer boiler at anytime, let it be done with water of boiling +temperature. If it is desired to have the mush quite thick and dry, the +boiler should be left uncovered during the latter part of the cooking. +If preferred moist, keep the cover on. + +In the preparation of all mushes with meal or flour, it is a good plan +to make the material into a batter with a portion of the liquid retained +from the quantity given, before introducing it into the boiling water. +This prevents the tendency to cook in lumps, so frequent when dry meal +is scattered into boiling liquid. Care must be taken, however, to add +the moistened portion very slowly, stirring vigorously meantime, so that +the boiling will not be checked. Use warm water for moistening. The +other directions given for the whole or broken grains are applicable to +the ground products. + +GRAINS FOR BREAKFAST.--Since hasty preparation will not suffice for +the grains, they cannot be conveniently cooked in the morning in time +for breakfast. This difficulty may be obviated by cooking the day +previous, and reheating in the following way:-- + +Place the grain, when sufficiently cooked, in the refrigerator or in +some place where it will cool quickly (as slow cooling might cause +fermentation), to remain overnight. If cooked in a porcelain-lined or +granite-ware double boiler, it may be left undisturbed, if uncovered. If +cooked in tin or iron, turn the grain into a large earthen or china +dish. To heat in the morning, fill the outer boiler with boiling water, +place the inner dish containing the grain therein, and steam until +thoroughly heated. No stirring and no additional liquid will be +necessary, and if placed upon the stove when beginning the preparations +for breakfast, it will be ready for serving in good season. If the grain +has been kept in an earthen dish, it may best be reheated by placing +that inside the steam cooker or an ordinary steamer over a kettle of +boiling water. + +Cracked wheat, pearl wheat, oatmeal, and other course grain preparations +to be reheated, require for cooking a half cup of water in addition to +the quantity given in the table. For rolled wheat, rolled oats, rolled +rye, and other crushed grains, no more is needed. Grains may be used for +breakfast without reheating, if served with hot milk or cream. If one +has an Aladdin oven, the problem of grains for breakfast may be easily +solved by cooking them all night, and if started late in the evening, +they may be thus cooked over a single burner oil stove with the flame +turned low. + +GRAINS AN ECONOMICAL FOOD.--While grains are pre-eminently among +the most nutritious of foods, they are also among the most economical, +the average price being from five to seven cents a pound, and even less +when purchased in bulk. If it be objected that they require much fuel to +secure the prolonged cooking necessary, we would say that a few cents' +worth of oil a week and a small lamp stove will accomplish the cooking +in a most efficient manner. For a hot-weather food there are few +articles which give greater satisfaction and require less time and labor +on the part of the housewife than grains, cooked by the aid of a small +lamp stove. + +WHEAT. + +DESCRIPTION.--Wheat is the most important of the grain foods. It is +probably a native of Southwestern Asia, though like most grains +cultivated from the earliest periods, its history is extremely obscure. + +Wheat is of two principal kinds, characterized as soft and hard wheat, +though there are hundreds of named varieties of the grain. The +distinction between many of these is due to variation in the relative +proportions of starch and nitrogenous matter. Some contain not more than +eight per cent of nitrogenous elements, while others contain eighteen or +twenty per cent, with a corresponding decrease in carbonaceous elements. +This difference depends upon the soil, cultivation, season, climate, and +other conditions under which the grain is produced. + +The structure of the wheat grain consists of an external tegument of a +hard, woody nature, so coherent that it appears in the form of scales or +bran when the wheat is ground, and an inner portion, more soft and +friable, consisting of several cellular layers. The layer nearest the +outer husk contains vegetable fibrin and fatty matter. The second layer +is largely composed of gluten cells; while the center comprising the +bulk of the grain, is chiefly made up of starch granules with a small +proportion of gluten. + +The structure of a wheat kernel is well illustrated in the +accompanying cut. As will be seen, the different food elements are +situated in different parts of the grain, and not uniformly distributed +throughout its structure. The outer husk of the berry is composed wholly +of innutritious and indigestible matter, but the thin layers which lie +next this outer covering contain the larger proportion of the +nitrogenous elements to be found in the entire kernel. The central +portion consists almost wholly of farinaceous matter. + +[Illustration: Sectional View of Wheat Kernel.] + +Phosphates and other mineral matter are present to some extent +throughout the entire grain, but preponderates in the external part. +Here is also found a peculiar, soluble, active principle called +diastase, which possesses the power of converting starch into sugar. The +dark color and marked flavor of Graham bread is undoubtedly due to the +influence of this element. + +Until within a few years the unground grain was rarely used as an +article of food, but people are beginning to appreciate its +wholesomeness, and cracked, rolled, and pearled wheats are coming +rapidly into favor. Cracked wheat is the grain cleaned and then cut into +two or more pieces; in rolled wheat the grains are mashed between +rollers, by which process they are thoroughly softened in every part, +and are then easily cooked. Pearl wheat is the whole grain cleaned and +dressed. The whole grain is also cooked sometimes in its natural state. + +PREPARATION AND COOKING.--Few articles of food show greater +difference between good and poor cooking than the various grains. Dry, +harsh, or underdone, they are as unwholesome as unpalatable. Like most +of the grains, wheat, with the exception of new wheat boiled whole, +should be put into boiling water and allowed to cook continuously but +slowly until done. Any of the unground preparations require prolonged +cooking. The average length of time and the approximate amount of water +needed in cooking _one cupful_ of the various wheat preparations in a +double boiler is stated on page 82. + +_RECIPES._ + +PEARL WHEAT.--Heat a quart of water to boiling in the inner dish of +a double boiler, and stir into it one cup or one-half pint of pearl +wheat. Let it boil rapidly until thickened and the wheat has ceased +settling, then place in the outer boiler, in which the water should be +boiling, and cook continuously from three to four hours. + +CRACKED WHEAT.--Cracked wheat may be cooked in the same manner as +pearl wheat, by using four and one-half parts of water to one of grain. +The length of time required to cook it thoroughly is about the same as +for pearl wheat. + +ROLLED WHEAT.--This preparation of wheat requires only three parts +water to one of wheat. It should be cooked in the same way as pearled +wheat, but requires only three hours' cooking. + +BOILED WHEAT (sometimes called frumenty).--Select newly-cut wheat, +well rubbed or threshed out. Look it over carefully, wash, and put to +cook in five times its measure of cold water. Let it come to a boil, and +cook gently until the grains burst open, and it can be readily mashed +between the thumb and finger. This will require from four to ten hours, +depending upon the age and variety of the wheat used. When done, it +should be even full of a rich, thick liquor. If necessary, add more +boiling water, but stir as little as possible. It may be served with +cream, the same as other wheat preparations. It is also excellent served +with lemon and other fruit sauces. + +WHEAT WITH RAISINS.--Raisins or Zante currants may be added to any +of the foregoing recipes, if desired. The raisins or currants should be +well steamed previously, however, and stirred in lightly and evenly just +before dishing. If cooked with the grain, they become soft, broken, and +insipid. Figs, well steamed and chopped, may be added in the same way. + +WHEAT WITH FRESH FRUIT.--Fresh whortleberries, blueberries, and +blackberries stirred into any of the well-cooked wheat preparations just +before serving, make a very desirable addition. A most delicious dish +may be prepared by stirring into well-cooked cracked wheat a few +spoonfuls of rather thick cream and some fresh wild blackberries. Serve +hot. + +MOLDED WHEAT.--Cracked wheat, rolled wheat, or pearl wheat, cooked +according to the foregoing recipes, and turned into molds until cold, +makes a very palatable dessert, and may be served with sugar and cream +or with fruit juice. Bits of jelly placed on top of the molds in the +form of stars or crosses, add to the appearance. Molded grains are also +very nice served with fresh berries, either mashed or whole, arranged +around the mold. + + +FINER MILL PRODUCTS OF WHEAT. + +The grain of wheat is inclosed in a woody envelope. The cellular layers +just beneath contain the largest proportion of nitrogenous matter, in +the form of gluten, and are hard of pulverization, while the starchy +heart of the grain is easily crumbled into fine dust. Thus it will be +readily understood that when the grain is subjected to an equal +pulverizing force, the several portions will be likely to be crushed +into particles of different sizes. The outer husk being toughest, will +be the least affected, the nitrogenous or glutenous portion will be much +finer, while the brittle starch will be reduced to powder. This first +simple product of grinding is termed wheat meal, unbolted, or Graham +flour, and of course contains all the elements of the grain. In ordinary +milling, however, this is subjected to various siftings, boltings, or +dressings, to separate the finer from the coarser particles, and then +subdivided into various grades of flour, which vary much in composition +and properties. The coarser product contains the largest proportion of +nutrients, while in the finer portions there is an exclusion of a large +part of the nitrogenous element of the grain. The outer portions of the +wheat kernel, which contain the greater part of the nitrogenous element, +are darker in color than the central, starchy portion. It will be +apparent, then, that the finer and whiter the flour, the less nutriment +it is likely to contain, and that in the use of superfine white flour +the eye is gratified at the expense of the body. + +A preparation called farina, is made from the central portion of wheat, +freed from bran, and crushed into granules. Another preparation, called +Graham grits, is prepared by granulating the outer layers of the kernel +together with the germ of the wheat. This preparation, comparatively a +new one, includes the most nutritious properties of the grain, and its +granular form renders it excellent for mushes as well as for other +purposes. Farina is scarcely more nutritious than white flour, and +should not be used as a staple food. Graham grits contains the best +elements of the wheat grain in good proportion, and is one of the best +preparations of wheat. Other preparations of wheat somewhat similar in +character are farinose, germlet, etc. + + +_RECIPES._ + +FARINA.--Heat a pint of milk and one of water, or if preferred, a +quart of milk, in the inner cup of a double boiler; and when boiling, +stir in five tablespoonfuls of farina, moistened evenly with a little +milk. Let it boil rapidly until well set, which will be in about five or +eight minutes; then place in the outer boiler, and cook one hour. Serve +cold or hot with a dressing of cream or fruit juices. Farina may be +cooked in water alone, but on account of its lack of nutritive elements, +it is more valuable if prepared with milk. + +FARINA WITH FIG SAUCE.--Cook the farina as in the foregoing recipe, +and serve hot with a fig sauce prepared as follows:-- + +Carefully look over, washed, and chop or cut quite finally, enough good +figs to make a cupful. Stew in a pint of water, to which has been added +a tablespoonful of sugar, until they are one homogeneous mass. If the +figs are not of the best quality and do not readily soften, it is well, +after stewing for a time, to rub them through a colander or vegetable +press to break up the tough portions and make a smooth sauce. Put a +spoonful of the hot fig sauce on each individual dish of farina, and +serve with cream or without dressing. + +FARINA WITH FRESH FRUIT.--Cook the farina as previously directed. +Have some sliced yellow peaches, mellow sweet apples, or bananas in a +dish, turn the farina over them, stir up lightly with a fork, and serve +hot with cream. + +MOLDED FARINA.--Farina to be used cold may be cooked in the same +manner as before described, with two or three tablespoonfuls of sugar +added at the same time with the farina, and when done, molded in cups +previously wet with a little cold water. Serve with a dressing of fruit +juice, whipped cream flavored with lemon, or mock cream flavored with +cocoanut. + +GRAHAM GRITS.--To four parts of water boiling in the inner dish of +a double boiler add slowly, so as not to stop the boiling of the water, +one part of Graham grits. Stir until thickened, then place in the outer +boiler, and steam from three to five hours. Serve hot with cream, or +mold in cups previously dipped in cold water, and serve with a dressing +of fruit juice. The fig sauce prepared as previously directed, is also +excellent with Graham grits. + +GRAHAM MUSH NO. 1.--Good flour is the first requisite for making +good Graham mush. Poor Graham flour cannot be made into first-class +mush. Flour made from the best white winter wheat is perhaps the best. +It may be used either sifted or unsifted, as preferred. The proportion +of flour and liquid to be used will necessarily vary somewhat with the +quality of the flour, but in general, three parts water to one of flour +will be needed. Too much flour not only makes the mush too thick, but +gives it an underdone taste. Stir the dried flour rapidly into boiling +water, (which should not cease to boil during the process), until a +thick porridge is obtained. It is well to have it a little thinner at +first than is desirable for serving, as it will thicken by cooking. Cook +slowly at least one hour. A longer time makes it more digestible. + +Left-over Graham mush is nice spread on rather shallow tins, and simply +heated quickly in a hot oven. + +GRAHAM MUSH NO. 2.--Moisten one pint of good Graham flour with a +pint of warm water, or enough to make a batter thin enough to pour. (The +quantity of water needed will vary a little with the fineness and +quality of the flour.) Pour this batter into a quart of water boiling in +the inner cup of a double boiler. Remember to add the batter +sufficiently slow, so as not to stop the boiling of the water. When +thickened, put into the outer boiler, and cook for one hour. + +GRAHAM MUSH NO. 3.--Prepare in the same way as above, using milk or +part milk in the place of water. Left-over Graham mush at breakfast, +which has been prepared with water, is very nice if, while it is still +warm, a small quantity of hot milk is well stirred into it, and it is +then set by to be reheated in a double boiler for dinner. + +GRAHAM MUSH WITH DATES.--Prepare a mush as for Graham mush No. 2. +When done, place in the dish in which the mush is to be served, some +nice, fresh dates from which the stones have been removed. Pour the mush +over them, and stir up lightly, taking care not to break the fruit, and +serve. Raisins previously steamed, or figs steamed and cut into pieces, +may be used instead of dates. Serve hot with cream, or mold, and serve +cold. + +PLUM PORRIDGE.--Prepare a Graham mush as previously directed, and +when done, add to it a cup of well-steamed raisins and sufficient rich +milk to thin it to the consistency of porridge. + +GRAHAM APPLE MUSH.--Prepare a smooth apple sauce of rather tart +apples. Sweeten it slightly, and thin with boiling water. Have this +mixture boiling, and add to it Graham flour, either sprinkled in dry or +moistened with water, sufficient to make a well-thickened mush. Cook, +and serve hot with cream. + +GRANOLA MUSH.--Granola, a cooked preparation of wheat and oats, +manufactured by the Sanatarium Food Co., makes a most appetizing and +quickly prepared breakfast dish. Into a quart of boiling water sprinkle +a pint of granola. Cook for two or three minutes, and serve hot with +cream. + +GRANOLA FRUIT MUSH.--Prepare the mush as directed, and stir into +it, when done, a large cupful of nicely-steamed, seedless raisins. Serve +hot with cream. Milk may be used instead of water, if preferred. + +GRANOLA PEACH MUSH.--Instead of the raisins as directed in the +foregoing recipe, add to the mush, when done, a pint of sliced yellow +peaches. Finely-cut, mellow sweet apples, sliced bananas, and +blueberries may be used in a similar way. + +BRAN JELLY.--Select some clean wheat bran, sprinkle it slowly into +boiling water as for Graham mush, stirring briskly meanwhile with a +wooden spoon, until the whole is about the consistency of thick gruel. +Cook slowly in a double boiler for two hours. Strain through a fine wire +sieve placed over the top of a basin. When strained, reheat to boiling. +Then stir into it a spoonful or so of sifted Graham flour, rubbed smooth +in a little cold water. Boil up once; turn into molds previously wet in +cold water, and when cool, serve with cream or fruit juice. + + +THE OAT, OR AVENA. + +DESCRIPTION.--The native country of the plant from which our common +varieties of the oat are derived, is unknown. Oat grains have been found +among the remains of the lake-dwellers in Switzerland, and it is +probable that this plant was cultivated by the prehistoric inhabitants +of Central Europe. + +The ancient Greeks and Romans used oats, ranking them next in value to +barley, which they esteemed above all other cereals. Although +principally grown as food for horses, the oat, when divested of its husk +and broken by a process of milling, is an exceedingly nutritious and +valuable article of diet for human beings; and there is no article of +food that has increased in general favor more rapidly in the last few +years than this grain. + +The Scotch have long been famed for their large consumption of oatmeal. +It forms the staple article of diet for the peasantry, to which fact is +generally attributed the fine physique and uniform health for which +they, as a race, are particularly noted. It is related that Dr. Johnson, +of dictionary fame, who never lost an opportunity to disparage the +Scotch, on one occasion defined oats as, "In Scotland, food for men; in +England, food for horses." He was well answered by an indignant +Scotchman who replied, "Yes; and where can you find such fine men as in +Scotland, or such horses as in England?" + +Oatmeal justly ranks high as an alimentary substance. It contains about +the same proportion of nitrogenous elements as wheat, and with the +exception of maize, is richer in fatty matter than any other of the +cultivated cereals. In general structure the oat resembles wheat. + +To prepare oats for food, the husk, which is wholly indigestible in +character, must be thoroughly removed. To accomplish this, the grain is +first kiln-dried to loosen the husk, and afterward submitted to a +process of milling. Denuded of its integument, the nutritive part of the +grain is termed groats; broken into finer particles, it constitutes what +is known as oatmeal; rolled oats, or avena, is prepared by a process +which crushes the kernels. Oatmeal varies also in degrees of +trituration, some kinds being ground much finer than others. The more +finely-ground products are sometimes adulterated with barley meal, which +is cheaper than oatmeal and less nutritious. The black specks which are +sometimes found in oatmeal are particles of black oats which have been +ground in connection with the other. + +Oatmeal lacks the tenacity of wheaten flour, and cannot, without the +addition of some other flour, be made into light bread. It is, however, +largely consumed by the inhabitants of Scotland and the north of +England, in the form of oatcakes. The oatmeal is mixed with water, +kneaded thoroughly, then rolled into very thin cakes, and baked on an +iron plate or griddle suspended over a fire. So much, however, depends +upon the kneading, that it is said that the common inquiry before the +engagement of a domestic servant in Scotland, is whether or not she is a +good kneader of oatcakes. + +The most common use of oatmeal in this country is in the form of mush or +porridge. For this the coarser grades of meal are preferable. For people +in health, there is no more wholesome article of diet than oatmeal +cooked in this way and eaten with milk. For growing children, it is one +of the best of foods, containing, as it does, a large proportion of bone +and muscle-forming material, while to almost all persons who have become +accustomed to its use, it is extremely palatable. The time required for +its digestion is somewhat longer than that of wheaten meal prepared in +the same manner. It is apt to disagree with certain classes of +dyspeptics, having a tendency to produce acidity, though it is +serviceable as an article of diet in some forms of indigestion. The +manner of its preparation for the table has very much to do with its +wholesomeness. Indeed, many objectionable dishes are prepared from it. +One of these, called _brose_, much used in Scotland, is made by simply +stirring oatmeal into some hot liquid, as beef broth, or the water in +which a vegetable has been boiled. The result is a coarse, pasty mass of +almost raw oatmeal, an extremely indigestible compound, the use of which +causes water brash. A preparation called _sowens_, or flummery, made by +macerating the husks of the oats in water from twenty-four to thirty-six +hours, until the mixture ferments, then boiling down to the consistency +of gruel, is a popular article of food among the Scotch and Welsh +peasantry. When boiled down still more, so it will form a firm jelly +when cold, the preparation is called _budrum_. + +PREPARATION AND COOKING.--Oatmeal requires much cooking in order to +break its starch cells; and the coarser the meal, the longer it should +be allowed to cook. A common fault in the use of oatmeal is that it is +served in an underdone state, which makes a coarse, indigestible dish of +what, with more lengthy preparation, would be an agreeable and +nutritious food. Like most of the grains, it is best put into boiling +soft water, and allowed to cook continuously and slowly. It is greatly +injured by stirring, and it is therefore preferably cooked in a double +boiler or closed steamer. If it is necessary to use an ordinary kettle, +place it on some part of the range where the contents will only simmer; +or a hot brick may be placed under it to keep it from cooking too fast. +It may be cooked the day previous, and warmed for use the same as other +grains. + + +RECIPES. + +OATMEAL MUSH.--Heat a quart of water to boiling in the inner dish +of a double boiler, sift into it one cup of coarse oatmeal, and boil +rapidly, stirring continuously until it sets; then place in the outer +boiler, the water in which should be boiling, and cook three hours or +longer. Serve with cream. + +OATMEAL FRUIT MUSH.--Prepare the oatmeal as directed above, and +stir in lightly, when dishing for the table, some sliced mellow and +juicy raw sweet apples. Strawberry apples and other slightly tart apples +are likewise excellent for the purpose. Well-ripened peaches and bananas +may also be used, if care is taken to preserve the slices whole, so as +to present an appetizing appearance. Both this and the plain oatmeal +mush are best eaten with toasted whole-wheat wafers or some other hard +food. + +OATMEAL BLANCMANGE NO. 1.--Soak a cupful of coarse oatmeal over +night in a pint and a half of water. In the morning, beat the oatmeal +well with a spoon, and afterwards pass all the soluble portion through a +fine strainer. Place the liquid in the inner dish of a double boiler, +and cook for half an hour. Turn into cups, cool fifteen or twenty +minutes, and serve warm with cream and sugar, or a dressing of fruit +juice. A lemon sauce prepared as directed on page 354 likewise makes an +excellent dressing. + +OATMEAL BLANCMANGE NO. 2.--Take a pint of well-cooked oatmeal, add +to it a pint of milk, part cream if obtainable. Beat well together, and +strain through a fine wire sieve. Turn the liquid into a saucepan, and +boil for a few moments, until it is thick enough to drop from the point +of a spoon; then turn into cups previously wet in cold water, and mold. +Serve with a dressing of fruit juice or whipped cream slightly sweetened +and flavored with lemon. + +JELLIED OATMEAL.--Cook oatmeal or rolled oats with an additional +cup or cup and a half of water, and when done, turned into cups and +mold. Serve cold with hot cream. + +MIXED MUSH.--A cup and a half of rolled wheat, mixed with one-half +cup of coarse oatmeal, and cooked the same as oatmeal, forms a mush +preferred by some to oatmeal alone. + +ROLLED OATS.--This preparation of oats should be cooked the same +as oatmeal, but requires only three parts water to one of rolled oats, +when cooked in a double boiler. + +OATMEAL WITH APPLE.--Cold oatmeal which has been left over may be +made into an appetising dish by molding in alternate layers with +nicely-steamed tart apple, sprinkled lightly with sugar. Serve with +cream. Other cooked fruit, such as cherries, evaporated peaches, and +apricots may be used in the same way. A very pleasing dish is made by +using between the layers ripe yellow peaches and plums sliced together, +and lightly sprinkled with sugar. + +OATMEAL PORRIDGE.--Into a quart and a half of water, which should +be boiling in the inner dish of a double boiler, sprinkle one cup of +rather coarse oatmeal. Boil rapidly, stirring meanwhile until the grain +is set; then place in the outer boiler, and cook continuously for three +hours or longer. A half cup of cream added just before serving, is a +desirable addition. + + +BARLEY. + +DESCRIPTION.--Barley is stated by historians to be the oldest of +all cultivated grains. It seems to have been the principal bread plant +among the ancient Hebrews, Greeks, and Romans. The Jews especially held +the grain in high esteem, and sacred history usually uses it +interchangeably with wheat, when speaking of the fruits of the Earth. + +Among the early Greeks and Romans, barley was almost the only food of +the common people and the soldiers. The flour was made into gruel, after +the following recipe: "Dry, near the fire or in the oven, twenty pounds +of barley flour, then parch it. Add three pounds of linseed meal, half a +pound of coriander seeds, two ounces of salt, and the water necessary." +If an especially delectable dish was desired, a little millet was also +added to give the paste more "cohesion and delicacy." Barley was also +used whole as a food, in which case it was first parched, which is still +the manner of preparing it in some parts of Palestine and many districts +of India, also in the Canary Islands, where it is known as _gofio_. Of +this custom a lady from Palestine writes: "The reapers, during barley +harvest, take bunches of the half-ripe grain, and singe, or parch, it +over a fire of thorns. The milk being still in the grain, it is very +sweet, and is considered a delicacy." + +In the time of Charles I, barley meal took the place of wheat almost +entirely as the food of the common people in England. In some parts of +Europe, India, and other Eastern countries, it is still largely consumed +as the ordinary farinaceous food of the peasantry and soldiers. The +early settlers of New England also largely used it for bread making. At +the present day only a very insignificant quantity of barley is used for +food purposes in this country, and most of this in the unground state. + +Barley is less nutritious than wheat, and to many people is less +agreeable in flavor. It is likewise somewhat inferior in point of +digestibility. Its starch cells being less soluble, they offer more +resistance to the gastric juice. + +There are several distinct species of barley, but that most commonly +cultivated is designated as two-rowed, or two-eared barley. In general +structure, the barley grain resembles wheat and oats. + +Simply deprived of its outer husk, the grain is termed _Scotch milled_ +or _pot barley_. Subjected still further to the process by which the +fibrous outer coat of the grain is removed, it constitutes what is known +as _pearl barley_. Pearl barley ground into flour is known as _patent +barley_. Barley flour, owing to the fact that it contains so small a +proportion of gluten, needs to be mixed with wheaten flour for +bread-making purposes. When added in small quantity to whole-wheat +bread, it has a tendency to keep the loaf moist, and is thought by some +to improve the flavor. + +The most general use made of this cereal as a food, is in the form of +pearl, or Scotch, barley. When well boiled, barley requires about two +hours for digestion. + +GENERAL SUGGESTIONS FOR COOKING BARLEY.--The conditions requisite +for cooking barley are essentially the same as for oatmeal. It is best +cooked slowly. Four parts of water to one of grain will be needed for +steaming or cooking in a double boiler, and from four to five hours' +time will be required, unless the grain has been previously soaked for +several hours, in which case three hours will do. If the strong flavor +of the grain is objected to, it may be soaked over night and cooked in +fresh water. This method will, however, be a sacrifice of some of the +nutriment contained in the grain. Barley thus soaked will require only +three parts water to one of barley for cooking. + + +_RECIPES._ + +BAKED BARLEY.--Soak six tablespoonfuls of barley in cold water over +night. In the morning, turn off the water, and put the barley in an +earthen pudding dish, and pour three and one half pints of boiling water +over it; add salt if desired, and bake in a moderately quick oven about +two and one half hours, or till perfectly soft, and all the water is +absorbed. When about half done, add four or five tablespoonfuls of sugar +mixed with grated lemon peel. It may be eaten warm, but is very nice +molded in cups and served cold with cream. + +PEARL BARLEY WITH RAISINS.--Carefully look over and wash a cupful +of pearl barley. Cook in a double boiler in five cups of boiling water +for four hours. Just before serving, add a cupful of raisins which have +been prepared by pouring boiling water over them and allowing them to +stand until swollen. Serve hot, with cream. + +PEARL BARLEY WITH LEMON SAUCE.--Pearl barley cooked in the same +manner, but without the addition of the raisins, is excellent served +with cream or with a lemon sauce prepared as directed on page 354. + + +RICE. + +DESCRIPTION.--Rice is one of the most abundantly used and most +digestible of all the cereals. It grows wild in India, and it is +probable that this is its native home. It is, however, now cultivated in +most tropical and sub-tropical climates, and is said to supply the +principal food for nearly one third of the human race. It is mentioned +in history several hundred years before Christ. According to Soyer, an +old writer on foods, the Greeks and Romans held rice in high esteem, +believing it to be a panacea for chest and lung diseases. + +The grain is so largely grown and used by the Chinese that "fan," their +word for rice, has come to enter into many compound words. A beggar is +called a "tou-fan-tee," that is, "the rice-seeking one." The ordinary +salutation, "Che-fan," which answers to our "How do you do?" means, +"Have you eaten your rice?" + +Rice requires a wet soil, and the fields in which the grain is raised, +sometimes called "paddy" fields, are periodically irrigated. Before +ripening, the water is drained off, and the crop is then cut with a +sickle, made into shocks, stacked, threshed, and cleaned, much like +wheat. The rice kernel is inclosed within two coverings, a course outer +husk, which is easily removed, and an inner, reddish, siliceous coating. + +"Paddy" is the name given in India to the rice grain when inclosed in +its husk. The same is termed "rough rice" in this country. The outer +husk of the rice is usually removed in the process of threshing, but the +inner red skin, or hull, adheres very closely, and is removed by rubbing +and pounding. The rough rice is first ground between large stones, and +then conveyed into mortars, and pounded with iron-shod pestles. Thence, +by fanning and screening, the husk is fully removed, and the grain +divided into three different grades, whole, middlings, and small whole +grains, and polished ready for market. The middlings consist of the +larger broken pieces of the grain; the small rice, of the small +fragments mixed with the chit of the grain. The broken rice, well dried, +is sometimes ground into flour of different degrees of fineness. The +small rice is much sweeter and somewhat superior in point of nutritive +value to the large or head rice usually met with in commerce. + +Rice is characterized by a large percentage of starch, and is so +deficient in other food elements that if used alone, unless consumed in +very large quantities, it will not furnish the requisite amount of +nitrogenous material necessary for a perfect health food. For this +reason, it is necessary to supplement its use with some other food +containing an excess of nitrogenous elements, as peas, beans, milk, etc. +Associated with other articles rich in albuminous elements, rice is +exceedingly valuable, and one of the most easily digested foods. Boiled +or steamed rice requires but a little over one hour for digestion. + +PREPARATION AND COOKING.--Rice needs to be thoroughly washed to +remove the earthy taste it is so apt to have. A good way to do this is +to put it into a colander, in a deep pan of water. Rub the rice well +with the hands, lifting the colander in and out the water, and changing +the water until it is clear; then drain. In this way the grit is +deposited in the water, and the rice left thoroughly clean. + +The best method of cooking rice is by steaming it. If boiled in much +water, it loses a portion of its already small percentage of nitrogenous +elements. It requires much less time for cooking than any of the other +grains. Like all the dried grains and seeds, rice swells in cooking to +several times its original bulk. When cooked, each grain of rice should +be separate and distinct, yet perfectly tender. + + +RECIPES. + +STEAMED RICE.--Soak a cup of rice in one and a fourth cups of water +for an hour, then add a cup of milk, turn into an earthen dish suitable +for serving it from at table, and place in a steam-cooker or a covered +steamer over a kettle of boiling water, and steam for an hour. It should +be stirred with a fork occasionally, for the first ten or fifteen +minutes. + +BOILED RICE (Japanese method).--Thoroughly cleanse the rice by +washing in several waters, and soak it overnight. In the morning, drain +it, and put to cook in an equal quantity of boiling water, that is, a +pint of water for a pint of rice. For cooking, a stewpan with tightly +fitting cover should be used. Heat the water to boiling, then add the +rice, and after stirring, put on the cover, which is not again to be +removed during the boiling. At first, as the water boils, steam will +puff out freely from under the cover, but when the water has nearly +evaporated, which will be in eight to ten minutes, according to the age +and quality of the rice, only a faint suggestion of steam will be +observed, and the stewpan must then be removed from over the fire to +some place on the range, where it will not burn, to swell and dry for +fifteen or twenty minutes. + +Rice to be boiled in the ordinary manner requires two quarts of boiling +water to one cupful of rice. It should be boiled rapidly until tender, +then drained at once, and set in a moderate oven to become dry. Picking +and lifting lightly occasionally with a fork will make it more flaky and +dry. Care must be taken, however, not to mash the rice grains. + +RICE WITH FIG SAUCE.--Steam a cupful of best rice as directed +above, and when done, serve with a fig sauce prepared as directed on +page 89. Dish a spoonful of the fig sauce with each saucer of rice, and +serve with plenty of cream. Rice served in this way requires no sugar +for dressing, and is a most wholesome breakfast dish. + +ORANGE RICE.--Wash and steam the rice according to directions +already given. Prepare some oranges by separating into sections and +cutting each section in halves, removing the seeds and all the white +portion. Sprinkle the oranges lightly with sugar, and let them stand +while the rice is cooking. Serve a portion of the orange on each +saucerful of rice. + +RICE WITH RAISINS.--Carefully wash a cupful of rice, soak it, and +cook as directed for Steamed Rice. After the rice has began to swell, +but before it has softened, stir into it lightly, using a fork for the +purpose, a cupful of raisins, or Zante currents. Serve with cream. + +RICE WITH PEACHES.--Steam the rice as previously directed, and when +done, serve with cream and a nicely ripened peach pared and sliced on +each individual dish. + +BROWNED RICE.--Spread a cupful of rice on a shallow baking tin, and +put into a moderately hot oven to brown. It will need to be stirred +frequently to prevent burning and to secure a uniformity of color. Each +rice kernel, when sufficiently browned, should be of a yellowish brown, +about the color of ripened wheat. Steam the same as directed for +ordinary rice, using only two cups of water for each cup of browned +rice, and omitting the preliminary soaking. When properly cooked, each +kernel will be separated, dry, and mealy. Rice prepared in this manner +is undoubtedly more digestible than when cooked without browning. + + +RYE. + +DESCRIPTION.--Rye is much more largely grown and used in European +countries that in America. In appearance it closely resembles wheat, +although somewhat darker in color and smaller in size. Bread made from +rye constitutes the staple food of the people in many parts of Europe. +In nutritive value such bread nearly equals that made from wheat, but it +has an acid taste not relished by persons unaccustomed to its use. + +Rye is found in market deprived of its husk and crushed or rolled, and +also in the form of meal and flour. + + +_RECIPES._ + +ROLLED RYE.--Into three parts water boiling in the inner dish of a +double boiler, stir one part rolled rye. Boil rapidly until set, +stirring meanwhile, then place in the outer boiler, and cook for three +or more hours. + +RYE MUSH.--Stir a cupful of rye meal to a smooth batter with a +cupful of water, then turn it slowly into three cupfuls of water, which +should be boiling on the range, in the inner dish of a double boiler. +Stir until thickened, then place in the outer boiler, and cook for an +hour or longer. + + +MAIZE, OR INDIAN CORN. + +DESCRIPTION.--There can be little doubt that maize is of American +origin. The discoverers of the new world found it cultivated by the +aborigines, and from the fact that corn was the generic term then +largely used to designate grain (in old English, "corn" means grain), +they named it "Indian corn." Since that time it has been carried to +nearly every part of the globe, and probably it is more extensively used +than any other one of the cereals, with the exception of rice. This is +undoubtedly due to the fact that it is the most prolific of the grains, +and is adapted to the widest range of climate. + +Maize was the chief food of the slaves of Brazil, as it used to be of +those in our own Southern States, and is very largely consumed in Mexico +and Peru. It was used very little in Europe until the Irish famine in +1847; since then, it has become a staple food with the poorer classes. + +The varieties of corn are almost too numerous to be counted. For general +purposes, however, they may be classified as field corn, sweet corn, and +pop corn. + +Corn is characterized by an excess of fatty matter, containing upwards +of three times the amount of that element to be found in wheat. Corn +requires stronger powers of digestion than wheat, and is unsuited to +some stomachs. + +The skin of the corn kernel is thin, and when subjected to milling +processes, is included in the grinding. When well ground, it can be +digested, with the exception of the siliceous coating. + +Sweet corn and some of the field varieties, form a nutritious and +favorite food while green. The mature grain is used in many forms. The +whole grain, hulled, is an agreeable food. Hulled, broken, or split to +various degrees of fineness, it is known according to the size to which +the grain has been reduced as hominy, fine hominy, or grits; or, if +finer still, as samp. Subjected to a process of still finer trituration, +it forms meal. Cornstarch consists of the farinaceous portions of the +grain. + +On account of the large proportion of fatty matter contained in maize, +it acquires, if kept for some time and unpleasant, rancid taste, +occasioned by the usual change which takes place in fat when exposed to +the atmosphere. + +The new process granular meal, which is prepared from corn dried for a +long period before grinding, becomes rank less quickly than that ground +in the old way. + +Maize meal is very largely consumed in the form of mush or porridge. +This, in Ireland, is termed "stirabout;" in Italy it is called +"polenta;" and in British Honduras it is known as "corn lob." + +GENERAL SUGGESTIONS FOR COOKING.--Most of the various preparations +from maize require prolonged cooking to render them wholesome; this is +equally true respecting mushes prepared from samp or meal, a dish which +unfortunately some cook in bygone days saw fit to term "hasty pudding." +Unthinking people since, supposing it to have been so named because of +the little time required to cook it, have commonly prepared it in +fifteen or twenty minutes, whereas from one to two hours, or even +longer, are necessary to cook it properly. Hulled corn, hominy, and +grits, all require prolonged cooking. The time for cooking these +preparations may be somewhat lessened if they are previously soaked over +night. They should, however, be cooked in the same water in which they +are soaked. + + +_RECIPES._ + +CORN MEAL MUSH.--stir together one pint of cornmeal, one +tablespoonful of flour, and one pint of cold milk. Turn this slowly, +stirring well meanwhile, into one quart of boiling water, which should +not cease to boil during the introduction of the batter. Cook three or +four hours. If milk is not obtainable, water alone may be used, in which +case two tablespoonfuls of flour will be needed. Cook in a double +boiler. + +CORN MEAL MUSH WITH FRUIT.--Mush prepared in the above manner may +have some well-steamed raisins or chopped figs added to it just before +serving. + +CORN MEAL CUBES.--Left-over corn meal mush may be made into an +appetizing dish by first slicing into rather thick slices, then cutting +into cubes about one inch squares. Put the cubes into a tureen and turn +over them a quantity of hot milk or cream. Cover the dish, let them +stand until thoroughly heated through, then serve. + +BROWNED MUSH.--Slice cold corn meal mush rather thin, brush each +slice with thick, sweet cream, and brown in a moderate oven until well +heated through. + +SAMP.--Use one part of samp to four and one half parts of boiling +water. It is the best plan to reserve enough of the water to moisten the +samp before adding it to the boiling water, as it is much less likely to +cook in lumps. Boil rapidly, stirring continuously, until the mush has +well set, then slowly for from two to three hours. + +CEREALINE FLAKES.--Into one measure of boiling liquid stir an equal +measure of cerealine flakes, and cook in a double boiler from one half +to three fourths of an hour. + +HULLED CORN.--_To Hull the Corn._--Put enough wood ashes into a +large kettle to half fill it; then nearly fill with hot water, and boil +ten minutes. Drain off the water from the ashes, turn it into a kettle, +and pour in four quarts of clean, shelled field corn, white varieties +preferred. Boil till the hulls rub off. Skim the corn out of the lye +water, and put it into a tub of fresh cold water. To remove the hulls, +scrub the corn well with a new stiff brush broom kept for the purpose, +changing the water often. Put through half a dozen or more waters, and +then take the corn out by handfuls, rubbing each well between the hands +to loosen the remaining hulls, and drop again into clear water. Pick out +all hulls. Cleanse the corn through several more waters if it is to be +dried and kept before using. Well hulled corn is found in the markets. + +_To Cook._--If it is to be cooked at once, it should be parboiled in +clear water twice, and then put into new water and cooked till tender. +It should be nearly or quite dry when done. It may be served with milk +or cream. + +COARSE HOMINY.--For coarse hominy use four parts of water or milk +and water to one of grain. It is best steamed or cooked in a double +boiler, though it may be boiled in a kettle over a slow fire. The only +objection to this method is the need of frequent stirring to prevent +sticking, which breaks and mashes the hominy. From four to five hours' +slow cooking will be necessary, unless the grain has been previously +soaked; then about one hour less will be required. + +FINE HOMINY OR GRITS.--This preparation is cooked in the same +manner as the foregoing, using three and one half or four parts of water +to one of the grain. Four or five hours will be necessary for cooking +the unsoaked grits. + +POPPED CORN.--The small, translucent varieties of maize known as +"pop corn," possessed the property, when gently roasted, of bursting +open, or turning inside out, a process which is owing to the following +facts: Corn contains an excess of fatty matter. By proper means this fat +can be separated from the grain, and it is then a thick, pale oil. When +oils are heated sufficiently in a vessel closed from the air, they are +turned into gas, which occupies many times the bulk of the oil. When pop +corn is gradually heated, and made so hot that the oil inside of the +kernel turns to gas, being unable to escape through the hull of the +kernel, the pressure finally becomes strong enough to burst the grain, +and the explosion is so violent as to shatter it in a most curious +manner. + +Popped corn forms an excellent food, the starch of the grain being will +cooked. It should, however, be eaten in connection with other food at +mealtime, and not as a delicacy between meals. Ground pop corn is +considered a delectable dish eaten with milk or cream; it also forms the +base of several excellent puddings. + +To pop the corn, shell and place in a wire "popper" over a bed of bright +coals, or on the top of a hot stove; stir or shake continuously, so that +each kernel may be subjected to the same degree of heat on all sides, +until it begins to burst open. If a popper is not attainable, a common +iron skillet covered tightly, and very lightly oiled on the bottom, may +be used for the purpose. The corn must be very dry to begin with, and if +good, nearly every kernel will pop open nicely. It should be used within +twenty-four hours after popping. + + +MACARONI. + +DESCRIPTION.--Macaroni is a product of wheat prepared from a hard, +clean, glutenous grain. The grain is ground into a meal called +_semolina_, from which the bran is excluded. This is made into a tasty +dough by mixing with hot water in the proportion of two thirds +_semolina_ to one third water. The dough after being thoroughly mixed is +put into a shallow vat and kneaded and rolled by machinery. When well +rolled, it is made to assume varying shapes by being forced by a +powerful plunger through the perforated head of strong steel or iron +cylinders arranged above a fire, so that the dough is partially baked as +it issues from the holes. It is afterwards hung over rods or laid upon +frames covered with cloth, and dried. It is called by different names +according to its shape. If in the shape of large, hollow cylinders, it +is _macaroni;_ if smaller in diameter, it is _spaghetti;_ if fine, +_vermicelli;_ if the paste is cut into fancy patterns, it is termed +_pasta d'Italia_. + +Macaroni was formerly made only in Italy, but at present is manufactured +to a considerable extent in the United States. The product, however, is +in general greatly inferior to that imported from Italy, owing to the +difference in the character of the wheat from which it is made, the +Italian macaroni being produced from a hard, semi-translucent wheat, +rich in nitrogenous elements, and which is only grown successfully in a +hot climate. Like all cereal foods, macaroni should be kept in a +perfectly dry storeroom. + +TO SELECT MACARONI.--Good macaroni will keep in good condition for +years. It is rough, elastic, and hard; while the inferior article is +smooth, soft, breaks easily, becomes moldy with keeping. Inferior +macaroni contains a large percentage of starch, and but a small amount +of gluten. When put into hot water, it assumes a white, pasty +appearance, and splits in cooking. Good macaroni when put into hot water +absorbs a portion of the water, swells to nearly double its size, but +perfectly retains its shape. Inferior macaroni is usually sold a few +cents cheaper per pound than the genuine article. It contains a much +smaller amount of gluten. The best quality of any shape one pleases can +be bought in most markets for ten or fifteen cents a pound. + +TO PREPARE AND COOK MACARONI.--Do not wash macaroni. If dusty, wipe +with a clean, dry cloth. Break into pieces of convenient size. Always +put to cook in boiling liquid, taking care to have plenty of water in +the saucepan (as it absorbs a large quantity), and cook until tender. +The length of time required may vary from twenty minutes, if fresh, to +one hour if stale. When tender, turn into a colander and drain, and pour +cold water through it to prevent the tubes from sticking together. The +fluid used for cooking may be water, milk, or a mixture of both; also +soup stock, tomato juice, or any preferred liquid. + +Macaroni serves as an important adjunct to the making of various soups, +and also forms the basis of other palatable dishes. + + +_RECIPES._ + +HOME-MADE MACARONI.--To four cupfuls of flour, add one egg well +beaten, and enough water to make a dough that can be rolled. Roll thin +on a breadboard and cut into strips. Dry in the sun. The best +arrangement for this purpose is a wooden frame to which a square of +cheese-cloth has been tightly tacked, upon which the macaroni may be +laid in such a way as not to touch, and afterwards covered with a +cheese-cloth to keep off the dust during the drying. + +BOILED MACARONI.--Break sticks of macaroni into pieces about an +inch in length, sufficient to fill a large cup; put it into boiling +water and cook until tender. When done, drained thoroughly, then add a +pint of milk, part cream if it can be afforded, a little salt and one +well-beaten egg; stir over the fire until it thickens, and serve hot. + +MACARONI WITH CREAM SAUCE.--Cook the macaroni as directed in the +proceeding, and serve with a cream sauce prepared by heating a scant +pint of rich milk to boiling, in a double boiler. When boiling, add a +heaping tablespoonful of flour, rubbed smoothed in a little milk and one +fourth teaspoonful of salt. If desired, the sauce may be flavored by +steeping in the milk before thickening for ten or fifteen minutes, a +slice of onion or a few bits of celery, and then removing with a fork. + +MACARONI WITH TOMATO SAUCE.--Break a dozen sticks of macaroni into +two-inch lengths, and drop into boiling milk and water, equal parts. Let +it boil for an hour, or until perfectly tender. In the meantime prepare +the sauce by rubbing a pint of stewed or canned tomatoes through a +colander to remove all seeds and fragments. Heat to boiling, thicken +with a little flour; a tablespoonful to the pint will be about the +requisite proportion. Add salt and if desired, a half cup of very thin +sweet cream. Dish the macaroni into individual dishes, and serve with a +small quantity of the sauce poured over each dish. + +MACARONI BAKED WITH GRANOLA.--Break macaroni into pieces about an +inch in length sufficient to fill a large cup, and cook until tender in +boiling milk and water. When done, drain and put a layer of the macaroni +in the bottom of an earthen pudding dish, and sprinkle over it a scant +teaspoonful of granola. Add a second and third layer and sprinkle each +with granola; then turn over the whole a custard sauce prepared by +mixing together a pint of milk, the well beaten yolks of two eggs or one +whole egg, and one-fourth of a teaspoonful of salt. Care should be taken +to arrange the macaroni in layers loosely, so that the sauce will +readily permeate the whole. Bake for a few minutes only, until the +custard has well set, and serve. + +EGGS AND MACARONI.--Break fifteen whole sticks of macaroni into +two-inch lengths, and put to cook in boiling water. While the macaroni +is cooking, boil the yolks of four eggs until mealy. The whole egg may +be used if caught so the yolks are mealy in the whites simply jellied, +not hardened. When the macaroni is done, drain and put a layer of it +arranged loosely in the bottom of an earthen pudding dish. Slice the +cooked egg yolks and spread a layer of them over the macaroni. Fill the +dish with alternate layers of macaroni and egg, taking care to have the +top layer of macaroni. Pour over the whole a cream sauce prepared as +follows: Heat one and three fourths cup of rich milk to boiling, add one +fourth teaspoonful of salt and one heaping spoonful of flour rubbed +smooth in a little cold milk. Cook until thickened, then turn over the +macaroni. Sprinkle the top with grated bread crumbs, and brown in a hot +oven for eight or ten minutes. Serve hot. + + + + +TABLE TOPICS. + + Sir Isaac Newton, when writing his grail work, "Principia," lived + wholly upon a vegetable, diet. + + ROBERT COLLYER once remarked; "One great reason why I never had a + really sick day in my life was that as boy I lived on oatmeal and + milk and brown bread, potatoes and a bit of meat when I could get + it, and then oatmeal again." + + HOT-WEATHER DIET.--The sultry period of our summer, although + comparatively slight and of short duration, is nevertheless felt by + some people to be extremely oppressive, but this is mainly due to + the practice of eating much animal food or fatty matters, conjoined + as it often is with the habit of drinking freely of fluids + containing more or less alcoholics. Living on cereals, vegetables, + and fruits, and abstaining from alcoholic drinks, the same persons + would probably enjoy the temperature, and be free from the thirst + which is the natural result of consuming needlessly heating + food.--_Sir Henry Thompson._ + + _Mistress_ (arranging for dinner)--"Didn't the macaroni come from + the grocer's, Bridget?" + + _Bridget_--"Yis, mum, but oi sint it back. Every won av thim leetle + stims wuz impty." + + Some years since, a great railroad corporation in the West, having + occasion to change the gauge of its road throughout a distance of + some five hundred miles, employed a force of 3,000 workmen upon the + job, who worked from very early in the morning until late at night. + Alcoholic drinks were strictly prohibited, but a thin gruel made of + oatmeal and water was kept on hand and freely partaken of by the men + to quench their thirst. The results were admirable; not a single + workmen gave out under the severe strain, and not one lost a day + from sickness. Thus this large body of men were kept well and in + perfect strength and spirits, and the work was done in considerably + less time than that counted on for its completion. + + In Scotch households oatmeal porridge is as inevitable as breakfast + itself, except perhaps on Sundays, as this anecdote will illustrate. + A mother and child were passing along a street in Glasgow, when this + conversation was overheard:-- + + "What day is the morn, mither?" + + "Sabbath, laddie." + + "An' will wi hae tea to breakfast, mither?" + + "Aye, laddie, gin we're spared." + + "An' gin we're no spared, will we hae parrich?" + + + + +BREADSTUFFS AND BREADMAKING + +Although the grains form most nutritious and palatable dishes when +cooked in their unground state, this is not always the most convenient +way of making; use of them. Mankind from earliest antiquity has sought +to give these wonderful products of nature a more portable and +convenient form by converting them into what is termed bread, a word +derived from the verb _bray_, to pound, beat, or grind small, indicative +of the ancient manner of preparing the grain for making bread. Probably +the earliest form of bread was simply the whole grain moistened and then +exposed to heat. Afterward, the grains were roasted and ground, or +pounded between stones, and unleavened bread was made by mixing this +crude flour with water, and baking in the form of cakes. Among the many +ingenious arrangements used by the ancients for baking this bread, was a +sort of portable oven in shape something like a pitcher, in the inside +of which a fire was made. When the oven was well heated, a paste made of +meal and water was applied to the outside. Such bread was baked very +quickly and taken off in small, thin sheets like wafers. A flat cake was +the common form in which most of the bread of olden times was baked; +being too brittle to be cut with a knife, the common mode of dividing it +was by breaking and hence the expression "breaking bread" so common in +Scripture. + +Various substances have been and are employed for making this needful +article. Until the last few decades, barley was the grain most +universally used. Chestnuts, ground to a flour, are made into bread in +regions where these nuts abound. Quite recently, an immense peanut crop +in the Southern States was utilized for bread-making purposes. In +ancient times, the Thracians made to bread from a flour made from the +_water coltran_, a prickly root of triangular form. In Syria, mulberries +were dried and grounded to flour. Rice, moss, palm tree piths, and +starch producing roots are used by different nationalities in the +preparation of bread. In many parts of Sweden, bread is made from dried +fish, using one half fish flour and one half barley flour; and in +winter, flour made from the bark of trees is added. Desiccated tomatoes, +potatoes, and other vegetables are also mixed with the cereals for +bread-making. In India, the lower classes make their bread chiefly from +millet. Moss bread is made in Iceland from the reindeer moss, which +toward autumn becomes soft, tender, and moist, with a taste like wheat +bran. It contains a large quantity of starch, and the Icelanders gather, +dry, pulverize it, and thus prepare it for bread-making. The ancient +Egyptians often made their bread from equal parts of the whole grain and +meal. + +The breadstuff's most universally used among civilized nations at the +present time are barley, rye, oats, maize, buckwheat, rice, and wheat, +of which the last has acquired a decided preference. + +If made in the proper manner and from suitable material, bread is, with +the exception of milk, the article best fitted for the nourishment of +the body, and if need be, can supply the place of all other foods. Good +bread does not cloy the appetite as do many other articles of food, and +the simplest bill of fare which includes light, wholesome bread, is far +more satisfying than an elaborate meal without it. Were the tables of +our land supplied with good, nutritious, well-baked bread, there would +be less desire for cake, pastry, and other indigestible particles, +which, under the present system of cookery, are allowed to compensate +for the inferior quality and poor preparation of more wholesome foods. + +Bread has been proverbially styled the "staff of life." In nearly all +ancient languages the entomology of the word "bread" signifies all, +indicating; that the bread of earlier periods was in truth what it +should be at the present time,--a staff upon which all the functions of +life might with safety depend. + +Notwithstanding the important part bread was designed to play in the +economy of life, it would be hardly possible to mention another aliment +which so universally falls below the standard either through the manner +of its preparation or in the material used. + +Bread, to answer the requirements of a good, wholesome article of food, +beside being palatable, must be light, porous, and friable, so that it +can be easily insalivated and digested. It should not contain +ingredients which will in any way be injurious if taken into the system, +but should contain as many as possible of the elements of nutrition. +Wheat, the substance from which bread is most generally made, contains +all the necessary food elements in proper proportions to meet the +requirements of nutrition, and bread should also contain them. The +flour, however, must be made from the whole grain of the wheat, with the +exception of the outer husk. + +What is ordinarily termed fine flour has a large part of the most +nutritive properties of the grain left out, and unless this deficiency +is made up by other foods, the use of bread made from such material will +leave the most vital tissues of the body poorly nourished, and tend to +produce innumerable bad results. People who eat bread made from fine +white flour naturally crave the food elements which have been eliminated +from the wheat, and are thus led to an excessive consumption of meat, +and the nerve-starvation and consequent irritability thus induced may +also lead to the use of alcoholic drinks. We believe that one of the +strongest barriers women could erect against the inroads of intemperance +would be to supply the tables of the land with good bread made from +flour of the entire wheat. + +The superiority of bread made from the entire wheat or unbolted meal has +been attested by many notable examples in history. In England, under the +administration of William Pitt, there was for several years such a +scarcity of wheat that to make it hold out longer, a law was passed by +Parliament that the army should be supplied with bread made of unbolted +flour. This occasioned much murmuring on the part of the soldiers, but +nevertheless the health of the army improved so greatly as to be a +subject of surprise. The officers and the physicians at last publicly +declared that the soldiers had never before been so robust and healthy. + +According to the eminent Prof. Liebig, whole-wheat bread contains 60 per +cent more of the phosphate or bone forming material than does meat, and +200 per cent more gluten than white bread. To the lack of these elements +in a food so generally used as white flour bread, is undoubtedly due the +great prevalence of early decaying teeth, rickets, and other bone +diseases. Indeed, so many are the evils attendant upon a continued use +of fine flour bread that we can in a great measure agree with a writer +of the last century who says, in a quaint essay still to be seen at the +British Museum, that "fine flour, spirituous liquors, and strong +ale-house beer are the foundations of almost all the poverty and all the +evils that affect the labouring part of mankind." + +Bread made from the entire wheat is looked upon with far more favor than +formerly, and it is no longer necessary to use the crude products of the +grain for its manufacture, since modern invention has worked such a +revolution in milling processes that it is now possible to obtain a fine +flour containing all the nutritious elements of the grain. The old-time +millstone has been largely superceded by machinery with which the entire +grain may be reduced to fine flour without the loss of any of its +valuable properties. To be sure, the manufacture of fine white flour of +the old sort, is still continued, and doubtless will be continued so +long as color takes precedence over food value. The improved processes +of milling have, however, enabled the millers to utilize a much larger +proportion of the nutritious elements of the grain than formerly, and +still preserve that whiteness is so pleasing to many consumers. Although +it is true that there are brands of white flour which possess a large +percentage of the nutrient properties of the wheat, it is likewise true +that flour which contains _all_ the nutritive elements is _not_ white. + +Of flours made from the entire grain there are essentially two different +varieties, that which is termed _unbolted wheat meal_ or _Graham_ flour, +and that called _wheat-berry, whole-wheat_, or _entire-wheat_ flour. The +principal difference between the two consists in the preliminary +treatment of the wheat kernel before reduction, Graham flour containing +more or less of the flinty bran, which is wholly innutritious and to a +sensitive stomach somewhat irritating. In the manufacture of _whole_ or +_entire_-wheat flour, the outer, flinty bran is first removed by special +machinery, and then the entire grain pulverized, by some of approved +method, to different grades of fineness. The absence of the indigestible +bran renders the entire-wheat flour superior in this respect to Graham, +though for many persons the latter is to preferred. + +HOW TO SELECT FLOUR.--The first requisite in the making of good +bread is good flour. The quality of a brand of flour will of course +depend much upon the kind of grain from which it is prepared--whether +new or old, perfect, or deteriorated by rust, mold, or exposure, and +also upon the thoroughness with which it has been cleansed from dust, +chaff, and all foreign substances, as well as upon the method by which +it is ground. It is not possible to judge with regard to all these +particulars by the appearance of the flour, but in general, good flour +will be sweet, dry, and free from any sour or musty smell or taste. Take +up a handful, and if it falls from the hand light and elastic, it is +pretty sure to be good. If it will retain the imprint of the fingers +and falls and a compact mass or a damp, clammy, or sticky to the touch, +it is by no means the best. When and knead a little of it between the +fingers; if it works soft and sticky, it is poor. Good flour, when made +into dough, is elastic, and will retain its shape. This elastic property +of good flour is due to the gluten which it contains. The more gluten +and the stronger it is, the better the flour. The gluten of good flour +will swell to several times its original bulk, while that of poor flour +will not. + +In buying white flour, do not select that which is pure white with a +bluish tinge, but that which is of a creamy, yellowish-white tint. While +the kinds of flour that contain the entire nutritive properties of the +wheat will necessarily be darker in color, we would caution the reader +not to suppose that because flour is dark in color it is for that reason +good, and rich in nutritive elements. There are many other causes from +which flour may be dark, such as the use of uncleansed or dark varieties +of wheat, and the large admixture of bran and other grains; many +unscrupulous millers and flour dealers make use of this fact to palm off +upon their unsuspecting customers an inferior article. Much of the +so-called Graham flour is nothing more than poor flour mixed with bran, +and is in every way inferior to good white flour. Fine flour or made +from the entire wheat may generally be distinguished from a spurious +article by taking a small portion into the mouth and chewing it. Raw +flour made from the entire grain has a sweet taste, and a rich, nutty +flavor the same as that experienced in chewing a whole grain of wheat, +and produces a goodly quantity of gum or gluten, while a spurious +article tastes flat and insipid like starch, or has a bitter, pungent +taste consequent upon the presence of impurities. This bitter taste is +noticeable in bread made from such flour. A given quantity of poor flour +will not make as much bread as the same quantity of good flour, so that +adulteration may also be detected in this way. Doubtless much of the +prejudice against the use of whole-wheat flour has arisen from the use +of a spurious article. + +As it is not always possible to determine accurately without the aid of +chemistry and a microscope whether flour is genuine, the only safe way +is to purchase the product of reliable mills. + +It is always best to obtain a small quantity of flour first, and put it +to the test of bread-making; then, if satisfactory, purchase that brand +so long as it proves good. It is true economy to buy a flour known to be +good even though it may cost more than some others. It is not wise to +purchase too large a quantity at once unless one has exceptionally good +facilities for storage, as flour is subject to many deteriorating +influences. It is estimated that a barrel of good flour contains +sufficient bread material to last one person one year; and from this +standard it can be easily estimated in what proportion it is best to +purchase. + +TO KEEP FLOUR.--Flour should always be kept in a tight receptacle, +and in a cool, dry, well-ventilated place. It should not be allowed to +remain in close proximity to any substances of strong odor, as it very +readily absorbs odors and gaseous impurities. A damp atmosphere will +cause it to absorb moisture, and as a result the gluten will lose some +of its tenacity and become sticky, and bread made from the flour will be +coarser and inferior in quality. Flour which has absorbed dampness from +any cause should be sifted into a large tray, spread out thin and +exposed to the hot sun, or placed in a warming oven for a few hours. + +DELETERIOUS ADULTERATIONS OF FLOUR.--Besides the fraud frequently +practiced of compounding whole-wheat flour from inferior mill products, +white flour is sometimes adulterated--more commonly, however, in +European countries that in this--with such substances as alum, ground +rice, plaster of Paris, and whiting. Alum is doubtless the most commonly +used of all these substances, for the reason that it gives the bread a +whiter color and causes the flour to absorb and retain a larger amount +of water than it would otherwise hold. This enables the user to make, +from an inferior brand of flour, bread which resembles that made from a +better quality. Such adulteration is exceedingly injurious, as are other +mineral substances used for a similar purpose. + +The presence of alum in flour or bread may be detected in the following +way: Macerate a half slice of bread in three or four tablespoonfuls of +water; strain off the water, and add to it twenty drops of a strong +solution of logwood, made either from the fresh chips or the extract. +Then add a large teaspoonful of a strong solution of carbonate of +ammonium. If alum is present, the mixture will change from pink to +lavender blue. + +The _Journal of Trade_ gives the following simple mode of testing for +this adulterant: "Persons can test the bread they buy for themselves, by +taking a piece of it and soaking it in water. Take this water and mix it +with an equal part of fresh milk, and if the bread contains alum, the +mixture will coagulate. If a better test is required, boil the mixture, +and it will form perfect clot." + +Whiting can be detected by dipping the ends of the thumb and forefinger +in sweet oil and rubbing the flour between them. If whiting is present, +the flour will become sticky like putty, and remain white; whereas pure +flour, when so rubbed, becomes darker in color, but not sticky. Plaster +of Paris, chalk, and other alkaline adulterants may be detected by a few +drops of lemon juice: if either be present, effervescence will take +place. + +CHEMISTRY OF BREAD-MAKING.--Good flour alone will not insure good +bread. As much depends upon its preparation as upon the selection of +material; for the very best of flour may be transformed into the poorest +of bread through improper or careless preparation. Good bread cannot be +produced at random. It is not the fruit of any luck or chance, but the +practical result of certain fixed laws and principles to which all may +conform. + +The first step in the conversion of flour into bread is to incorporate +with it a given amount of fluid, by which each atom of flour is +surrounded with a thin film of moisture, in order to hydrate the starch, +to dissolve the sugar and albumen, and to develop the adhesiveness of +the gluten, thus binding the whole into one coherent mass termed +_dough_, a word from a verb meaning to wet or moisten. If nothing more +be done, and this simple form of dough be baked, the starch granules +will be ruptured by the heat and thus properly prepared for food; but +the moistening will have developed the glue-like property of the gluten +to the extent of firmly cementing the particles of flour together, so +that the mass will be hard and tough, and almost incapable of +mastication. If, however, the dough be thoroughly kneaded, rolled very +thin, made into small cakes, and then quickly baked with sufficient +heat, the result will be a brittle kind of bread termed unleavened +bread, which, although it requires a lengthy process of mastication, is +more wholesome and digestible than soft bread, which is likely to be +swallowed insufficiently insalivated. + +The gluten of wheat flour, beside being adhesive, is likewise remarkably +elastic. This is the reason why wheat flour is much more easily made +into light bread than the product of other cereals which contain less or +a different quality of gluten. Now if while the atoms of flour are +supplied with moisture, they are likewise supplied with some form of +gaseous substance, the elastic walls of the gluten cells will become +distended, causing the dough to "rise," or grow in bulk, and at the same +time become light, or porous, in texture. + +This making of bread light is usually accomplished by the introduction +of air into the dough, or by carbonic acid gas generated within the +mass, either before or during the baking, by a fermentative or chemical +process. + +When air is the agency used, the gluten, by its glue-like properties, +catches and retains the air for a short period; and if heat is applied +before the air, which is lighter than the dough, rises and escapes, it +will expand, and in expanding distend the elastic glutinous mass, +causing it to puff up or rise. If the heat is sufficient to harden the +gluten quickly, so that the air cells throughout the whole mass become +firmly fixed before the air escapes, the result will be a light, porous +bread. If the heat is not sufficient, the air does not properly expand; +or if before a sufficient crust is formed to retain the air and form a +framework of support for the dough, the heat is lessened or withdrawn, +the air will escape, or contract to its former volume, allowing the +distended glutinous cell walls to collapse; in either case the bread +will be heavy. + +If carbonic acid gas, generated within the dough by means of +fermentation or by the use of chemical substances, be the means used to +lighten the mass, the gluten by virtue of its tenacity holds the bubbles +of gas as they are generated, and prevents the large and small ones from +uniting, or from rising to the surface, as they seek to do, being +lighter than the dough. Being thus caught where they are generated, and +the proper conditions supplied to expand them, they swell or raise the +dough, which is then termed a loaf. (This word "loaf" is from the +Anglo-Saxon _hlifian_, to raise or lift up.) The structure is rendered +permanent by the application of heat in baking. + + +BREAD MADE LIGHT BY FERMENTATION. + +For general use, the most convenient form of bread is usually considered +to be that made from wheat flour, raised or made light by some method of +fermentation, although in point of nutritive value and healthfulness, it +does not equal light, unfermented, or aerated bread made without the aid +of chemicals. + +THE PROCESS OF FERMENTATION.--Fermentation is a process of +decomposition, and hence more or less destructive to the substances +subjected to its influence. When animal and vegetable substances +containing large amounts of nitrogenous elements are in a moist state +and exposed to air, they very soon undergo a change, the result of which +is decomposition or decay. This is occasioned by the action of germs, +which feed upon nitrogenous substances, as do the various species of +fungi. Meat, eggs, milk, and other foods rich in nitrogenous elements +can be preserved but a short time if exposed to the atmosphere. The +carbonaceous elements are different in this respect. When pure starch, +sugar, or fat is exposed to the air in a moistened state, they exhibit +the very little tendency to change or decay. Yet if placed in contact +with decomposing substances containing nitrogen, they soon begin to +change, and are themselves decomposed and destroyed. This communication +of the condition of change from one class of substances to another, is +termed fermentation. If a fermenting substance be added to a watery +solution containing sugar, the sugar will be changed or decomposed, and +two new substances, alcohol and carbonic acid gas, are produced. + +The different stages of fermentation are noted scientifically as +alcoholic, acetous, and putrefactive. The first is the name given to the +change which takes place in the saccharine matter of the dough, which +results in the formation of alcohol and carbonic acid gas. This same +change takes place in the saccharine matter of fruits under the proper +with conditions of warmth, air, and moisture, and is utilized in the +production of wines and fermented liquors. + +In bread-making, the alcohol and carbonic acid gas produced during the +fermentation, are formed from sugar,--that originally contained in the +flour and the additional quantity formed from starch during the +fermenting process. It is evident, therefore, that bread cannot be +fermented without some loss in natural sweetness and nutritive value, +and bread made after this method should be managed so as to deteriorate +the material as little as possible. + +If this fermentation continues long enough, the acetous fermentation is +set up, and _acetic_ acid, the essential element of vinegar, is formed +and the dough becomes sour. If the process of fermentation is very much +prolonged, the putrefactive change is set up, and the gluten is more or +less decomposed. + +If the dough be baked during the alcoholic and carbonic-acid stage of +fermentation, the gas will render the loaf light and porous. The alcohol +will be dissipated by the heat during the baking, or evaporated shortly +afterward, provided the baking be thorough. If the fermentation is +allowed to proceed until the acetous fermentation has begun, the loaf, +when baked, will be "sad" and heavy, since there is no longer any gas to +puff it up. If, however, during the first or alcoholic stage of +fermentation, new material be added, the same kind of fermentation will +continue for a certain period longer. + +These facts serve to show that great care and attention are necessary to +produce good bread by a fermentative process. If the fermentation has +not been allowed to proceed far enough to generate a sufficient amount +of gas to permeate the whole mass, the result will be a heavy loaf; and +if allowed to proceed too far, acid fermentation begins, the gas +escapes, and we have sour as well as heavy bread. It is not enough, +however, to prevent bread from reaching the acetous or sour stage of +fermentation. Bread may be over-fermented when there is no appreciable +sourness developed. Fermentation may be carried so far as to destroy +much of the richness and sweetness of the loaf, and yet be arrested by +the baking process just before the acetous stage begins, so that it will +be light and porous, but decidedly lacking in flavor and substance. +Over-fermentation also develops in the bread various bitter substances +which obscure the natural sweetness of the bread and give to it an +unpleasant flavor. Many of these substances are more or less harmful in +character, and include many poisons known as ptomaines, a class of +chemical compounds produced by germs whenever fermentation or +decomposition of organic matter takes place. Much skill is required to +determine at what point to arrest the fermentation, in order to save the +sweetness and richness of the bread. + +FERMENTATIVE AGENTS.--Fermentation in vegetable matter is always +accompanied by the growth of living organisms. The development of these +minute organisms is the exciting cause of fermentation and putrefaction. +The germs or spores of some of these fermenting agents are always +present in the air. It is well known to housekeepers that if a batter +of flour and water and a little salt be kept in a jar of water at a +temperature of from 100 deg. to 110 deg., it will ferment in the course +of five or six hours. Scientists assure us that this fermentation is +occasioned by the introduction of the spores of certain species of +fungi which are continually floating in the atmosphere, and the proper +conditions of warmth and moisture being supplied, they at once begin to +grow and multiply. This method of securing fermentation is utilized by +housewives in making what is termed salt-rising bread. The raising of +dough by this process is lengthy and uncertain, and a far more convenient +method is to accelerate the fermentation by the addition of some active +ferment. The ancient method of accomplishing this was by adding to the +dough a leaven, a portion of old dough which had been kept until it had +begun to ferment; but since the investigations of modern chemistry have +made clear the properties of yeast, that has come to be considered the +best agent for setting up the process of alcoholic fermentation in bread. +The use of leaven is still practiced to somewhat in some European +countries. The bread produced with leaven, although light and spongy in +texture, has an unpleasant, sour taste, and is much less wholesome than +that produced with fresh yeast. + +Yeast is a collection of living organisms or plants belonging to the +family of fungi, which, like all other plants, require warmth, moisture, +and food, in order to promote growth, and when properly supplied with +these, they begin to grow and multiply rapidly. Fermentation will not +take place at a temperature below 30 deg., it proceeds slowly at 45 deg., +but from 70 deg. to 90 deg. it goes on rapidly. Fermentation may be +arrested by the exhaustion of either the fermenting agent or the food +supply, or by exposure to heat at the temperature of boiling water. This +latter fact enables the housewife to arrest the process of fermentation, +when the loaf has become sufficiently light, by baking it in a hot oven. +Heat destroys most of the yeast cells; a few, however, remain in the loaf +unchanged, and it is for this reason that yeast bread is considered less +wholesome for dyspeptics than light unleavened bread. It is apparent, +then, that the more thoroughly fermented bread is baked, the more +wholesome it will be, from the more complete destruction of the yeast +germs which it contains. + +YEAST.--Next to good flour, the most important requisite in the +manufacture of fermented bread is good yeast. The best of flour used in +conjunction with poor yeast will not produce good bread. The most +convenient and reliable kind of marketable yeast, when fresh, is the +compressed yeast. The dry though they are always ready for use, the +quality of the bread they produce is generally inferior to that made +with either compressed yeast or good liquid yeast. If this sort of yeast +must be depended upon, the cakes known as "Yeast Foam" are the best of +any with which we are acquainted. + +Of homemade yeasts there are almost as many varieties as there are +cooks. Their comparative value depends mainly upon the length of time +they will keep good, or the facility with which they can be prepared. +Essentially the same principles are involved in the making of them all; +viz., the introduction of a small quantity of fresh, lively yeast into a +mixture of some form of starch (obtained from flour, potato, or a +combination of both) and water, with or without the addition of such +other substances as will promote fermentation, or aid in preventing the +yeast from souring. Under proper conditions of warmth, the small amount +of original yeast begins to supply itself with food at once by +converting the starch into dextrine, and then into grape sugar, and +multiplies itself with great rapidity, and will continue to do so as +long as there is material to supply it with the means of growth. While +its growth is rapid, its decay is equally so; and unless some means of +preservation be employed, the yeast will die, and the mixture become +sour and foul. Ordinarily it can be kept good for several days, and +under the best conditions, even three or four weeks. After it has been +kept from four to six hours, it should be placed in some receptacle as +nearly air-tight as possible and set in the cellar or refrigerator, +where it can be kept at a temperature not conducive to fermentation. +Thus the little yeast organisms will remain in a quiescent state, but +yet alive and capable of multiplying themselves when again surrounded +with favorable conditions. + +The yeast should be kept in glass or glazed earthen ware. The vessel +containing it should be washed and scalded with scrupulous care before +new yeast is put in, since the smallest particle of sour or spoiled +yeast will ruin the fresh supply in a very short time. It is generally +conceded that yeast will keep longer if the material of which it is made +be mixed with liquid of a boiling temperature, or cooked for a few +minutes at boiling heat before adding the yeast. The reason for this +undoubtedly lies in the fact that the boiling kills foreign germs, and +thus prevents early souring or putrefaction. The yeast must not be +added, however, until the liquid has cooled to a little more than blood +heat, as too great heat will kill the yeast cells. + +The starch of the potato is thought to furnish better material for the +promotion of yeast growth than that of wheat flour; but whether the +potato be first cooked, mashed, and then combined with the other +ingredients, or grated raw and then cooked in boiling water, makes +little difference so far as results are concerned, though the latter +method may have the advantage of taking less time. If potatoes are used +for this purpose, they should be perfectly mature. New ones will not +answer. + +Sugar assists in promoting the growth of the yeast plant, and a small +amount is usually employed in making yeast. Hops serve to prevent the +yeast from souring, and an infusion of them is frequently used for this +purpose. + +While it is essential that the water used should be boiling, it is also +necessary that the mixture should cooled to a lukewarm temperature +before the introduction of the original yeast, as intense heat will kill +the yeast plant. Freezing cold will likewise produced the same result. +While a cool temperature is one of the requisites for keeping yeast +fresh, care must be taken, especially in winter, that it does not get +chilled. + +When yeast is needed for bread, it is always the best plan to take a cup +to the cellar or refrigerator for the desired quantity, and re-cover the +jar as quickly as possible. A half hour in a hot kitchen would be quite +likely to spoiled it. Always shake or stir the whole well before +measuring out the yeast. In making yeast, used earthen bowls for mixing, +porcelain-lined or granite-ware utensils for boiling, and silver or +wooden spoons for stirring. + +BITTER YEAST.--It sometimes happens that an excessive use of hops +in the making of yeast gives to it so bitter a flavor as to communicate +a disagreeable taste to the bread. To correct this bitterness, mix with +the yeast a considerable quantity of water, and let it stand for some +hours, when the thickest portion will have settled at the bottom. The +water, which will have extracted much of the bitterness, can then be +turned off and thrown away. Yeast also sometimes becomes a bitter from +long keeping. Freshly burnt charcoal thrown into the yeast is said to +absorb the odors and offensive matter and render the yeast more sweet; +however, we do not recommend the use of any yeast so stale as to need +sweetening or purifying. Yeast that is new and fresh is always best; old +and stale yeast, even though it may still possess the property of +raising the dough, will give an unpleasant taste to the bread, and is +much less wholesome. + +TESTS FOR YEAST.--Liquid yeast, when good, is light in color and +looks foamy and effervescent; it has a pungent odor somewhat similar to +weak ammonia, and if tasted will have a sharp, biting flavor. Yeast is +poor when it looks dull and watery, and has a sour odor. Compressed +yeast, if good, breaks off dry and looks white; if poor, it appears +moist and stringy. + +If there is any question as to the quality of yeast, it is always best +to test it before use by adding a little flour to a small quantity and +setting it in a warm place. If it begins to ferment in the course of +fifteen or twenty minutes, it is good. + +STARTING THE BREAD.--Having secured good yeast, it is necessary in +some way to diffuse it through the bread material so that it will set up +an active fermentation, which, by the evolution of gas, will render the +whole mass light and porous. As fermentation is more sure, more rapid, +and requires less yeast to start it when set in action in a thin mixture +than when introduced into stiff dough, the more common method of +starting fermented bread is by "setting a sponge;" viz., preparing a +batter of flour and liquid, to which potato is sometimes added, and into +which the yeast is introduced. Some cooks, in making the batter, use +the whole amount of liquid needed for the bread, and as the sponge +rises, add flour in small quantities, beating it back, and allowing it +to rise a second, third, or even fourth time, until sufficient flour has +been added to knead; others use only half the liquid in preparing the +sponge, and when it has well risen, prepare a second one by adding the +remainder of the liquid and fresh flour, in which case the fermented +batter acts as a double portion of yeast and raises the second sponge +very quickly. The requisite amount of flour is then added, the dough +kneaded, and the whole allowed to rise a third time in the loaf. Other +cooks dispense altogether with the sponge, adding to the liquid at first +the requisite amount of flour, kneading it thoroughly and allowing it to +rise once in mass and again after molding into loaves. As to the +superiority of one method over another, much depends upon their +adaptability to the time and convenience of the user; light bread can be +produced by either method. Less yeast but more time will be required +when the bread is started with a sponge. The end to be attained by all +is a complete and equal diffusion of gas bubbles generated during +fermentation throughout the whole mass of dough. + +The preferable method of combining the materials needed for the batter +is by first mingling the yeast with the water or milk. If condensed or +dry yeast is used, previously dissolve it well in a half cupful or less +of lukewarm water. Stir the flour slowly into the liquid mixture and +beat it _very thoroughly_ so that the yeast shall be evenly distributed +throughout the whole. + +PROPORTION OF MATERIALS NEEDED.--The material needed for making: +the bread should all be carefully measured out beforehand and the flour +well sifted. Many housekeepers fail in producing good bread, because +they guess at the quantity of material to be used, particularly the +flour, and with the same quantity of liquid will one time use much more +flour that at another, thus making the results exceedingly variable. +With this same brand of flour, this same quantity should always be used +to produce a given amount of bread. This amount will depend upon the +quality of the material used. Good flour will absorb a larger quantity +of liquids than that of an inferior quality, and the amount of liquid a +given quantity of flour will take up determines the quantity of bread +that can be produced from it. This amount is chiefly dependent upon the +proportion of gluten contained in the flour. One hundred pounds of good +flour will absorb sufficient water to produce one hundred and fifty +pounds of bread. One reason why bread retains so much water is that +during the baking a portion of starch is converted into gum, which holds +water more strongly than starch. Again: the gluten, when wet, is not +easily dried, while the dry crust which forms around the bread in baking +is merely impervious to water, and, like the skin of a baking potato, +prevents the moisture from escaping. + +Kinds of flour vary so considerably in respect to their absorbent +properties that it is not possible to state the exact proportions of +flour and liquid required; approximately, three heaping measures of +flour for one scant measure of liquid, including the yeast, will in +general be found a good proportion. Bread made from the entire wheat +will require from one half to one cupful less flour than that made of +white flour. A quart of liquid, including the yeast, is sufficient for +three ordinary-sized loaves. One half or two thirds of a cup of homemade +yeast, according to its strength, or one half a cake of compressed yeast +dissolved in a half cup of lukewarm water, will be sufficient for one +quart of liquid. It is a common mistake to use too much yeast. It +lessens the time required, but the result is less satisfactory. Bread to +be set over night requires less yeast. + +Whether water or milk should be used for bread-making, depends upon +taste and convenience. Bread retains more nearly the natural flavor of +the grain if made with water, and is less apt to sour; at the same time, +bread made with milk is more tender than that made with water. Bread +made with milk requires from one half to one cupful less of flour. + +Potatoes are sometimes used in conjunction with flour for bread-making. +They are by no means necessary when good flour is used, but bread made +from inferior flour is improved by their use. Only potatoes that are +fully matured should be used for this purpose, and they should be well +cooked and smoothly mashed. Neither sugar nor salt is essential for the +production of good bread, though most cook books recommend the use of +one or both. The proportion of the former should not exceed one even +tablespoonful to three pints of flour, and the very smallest amount of +salt, never more than a half teaspoonful, and better less. No butter or +other free fat is required; the tenderness of texture produced by its +use can be secured as well by the use of unskimmed milk and thorough +kneading. + +UTENSILS.--For bread-making purposes, earthen or china ware is +preferable to either tin or wooden utensils: being a poor conductor, it +protects the sponge from the cold air much more effectually than tin, +and is much more easily kept clean and sweet than wood. The utensil +should be kept exclusively for the purpose of bread-making, and should +never be allowed to contain any sour substance. The bowl should be +thoroughly scalded before and after each using. Use silver or +granite-ware spoons for stirring the bread. Iron and tin discolor the +sponge. For measuring the material, particularly the liquid and the +yeast, half-pint cups, divided by marks into thirds and fourths, as +shown in the cut, are especially serviceable. + +[Illustration: Measuring Cup] [Illustration: Measuring Cup] + +WHEN TO SET THE SPONGE.--The time to set the sponge for +bread-making is a point each housekeeper must determine for herself. The +fact before stated, that temperature controls the activity of +fermentation, and that it is retarded or accelerated according to the +conditions of warmth, enables the housewife, by keeping the +bread-mixture at a temperature of about 50 deg. F., to set her bread in the +evening, if desired, and find it light and ready for further attention +in the morning. In winter, the sponge will need to be prepared early in +the evening and kept during the night at as even a temperature as +possible. A good way to accomplish this is to cover the bowl with a +clean napkin and afterwards wrap it about very closely with several +folds of a woolen blanket. In extremely cold weather bottles of hot +water may be placed around the bowl outside the wrappings. In case this +plan is employed, care must be taken to have sufficient wrappings +between the bread and the bottles to prevent undue heat, and the bottles +should be covered with an additional blanket to aid in retaining the +heat as long as possible. + +If the sponge is set in the evening, if in very warm weather, it should +be started as late as practicable, and left in a rather cool place. +Cover closely to exclude the air, but do not wrap in flannel as in +winter. It will be likely to need attention early in the morning. + +TEMPERATURE FOR BREAD-MAKING.--Except in very warm weather, the +ferment or sponge should be started with liquid at a lukewarm +temperature. + +The liquid should never be so cold as to chill the yeast. Milk, if used, +should be first sterilized by scalding, and then cooled before using. + +After the sponge is prepared, the greatest care must be taken to keep it +at an equable temperature. From 70 deg. to 90 deg. is the best range of +temperature, 75 deg. being considered the golden mean throughout the +entire fermentative process of bread-making. + +After fermentation has well begun, it will continue, but much more +slowly if the temperature be gradually lowered to 45 deg. or 50 deg. If +it is necessary to hasten the rising, the temperature can be raised to +80 deg. or 85 deg., but it will necessitate careful watching, as it will +be liable to over-ferment, and become sour. Cold arrests the process of +fermentation, while too great heat carries forward the work too rapidly. +Too much stress cannot be laid upon the importance of an equable +temperature. The housewife who permits the fermentation to proceed very +slowly one hour, forces it rapidly by increased heat the next, and +perhaps allows it to subside to a chilling temperature the third, will +never be sure of good bread. + +Putting the bowl containing the sponge into a dish of warm (not hot) +water, or keeping it in the warming oven, or on the back of the range, +are all methods which may bring about good results, provided the same +degree of heat can be maintained continuously; but if the fire is one +which must be increased or diminished to suit the exigencies of +household details, nothing but the closest and most careful attention +will keep the sponge at uniform temperature. The better way is to cover +the bowl with a napkin, and in cold weather wrap closely in several +thicknesses of flannel, and place on a stand behind the stove, or in +some place not exposed to draughts. A bread-raiser purposely arranged +for keeping the bread at proper temperature is a great convenience. Two +small and rather thick earthen ware crocks of the same size, serve very +well for this purpose. Scald both with hot water, and while still warm, +put the sponge in one, invert the other for a cover, and leave in a warm +room. All flour used in the bread should be warm when added. + +LIGHTNESS OF THE BREAD.--The time required for bread in its +different stages to grow light will vary according to the quantity and +strength of the yeast used and the amount of warmth supplied. A thin +batter is light enough when in appearance it resembles throughout a mass +of sea foam. It will not greatly increase in bulk, but will be in the +state of constant activity, sending up little bubbles of gas and +emitting a sharp, pungent odor like fresh yeast. + +When the thicker batter or second sponge is sufficiently light, it will +have risen to nearly double its original bulk and become cracked over +the top like "crazed" china. It should never be allowed to rise to the +point of sinking or caving in, and should be kneaded as soon as ready. +If for any reason it is not possible to knead the bread at once when it +has arrived at this stage, do not allow it to stand, but take a knife or +spoon and gently beat it back a little. This dissipates some of the gas +and reduces the volume somewhat. Let it rise again, which it will do in +a short time, if it has not been allowed to become too light. If dough +that has been kneaded and allowed to rise in mass, becomes sufficiently +light at some inopportune moment for shaping into loaves, it may be kept +from becoming too light and souring, by taking a knife and cutting it +away from the sides of the bowl and gradually working it over toward the +center. Re-cover and put in a warm place. It will soon assume its former +bulk. This "cutting down" may be repeated several times if necessary, +provided the bread has not been allowed to become too light at any time, +and some cook's recommend it as a uniform practice. We do not, however, +except in case of necessity; since, though it may possibly make the +bread more light, the long-continued fermentation destroys more than is +necessary of the food elements of the flour, and develops an unnecessary +amount of the products of fermentation. Lightness is not the only +requisite for bread, and should be secured with as little deterioration +of the flour as possible. + +An important point in the preparation of bread is to decide when it is +sufficiently light after having been molded and placed in pans. The +length of time cannot be given, because it will vary with the +temperature, the quality of the flour, and the quantity added during the +kneading. At a temperature of 75 deg., an hour or an hour and a half is +about the average length of time needed. A loaf should nearly double its +size after being placed in a pan, before baking; when perfectly risen, +the bread feels light when lifted and weighed upon the hand. It is +better to begin the baking before it has perfectly risen them to wait +until it has become so light as to commence to fall, since if the +fermentation proceeds too far, the sweetness of the grain will be +destroyed, and the bread will be tasteless and innutritious, even if it +does not reach the acetous stage. + +The exercise of a little judgment and careful attention to detail will +soon enable a person successfully to determine the proper degree of +lightness of bread in its various stages. Bread which passes the extreme +point of fermentation, or in common phrase gets "too light," will have a +strong acid odor, and will pull away from the bowl in a stringy mass, +having a watery appearance very different from the fine, spongy texture +of properly risen dough. The acidity of such dough may be neutralized by +the addition of an alkali, and housewives who through carelessness and +inattention have allowed their bread to become "sour," often resort to +saleratus or soda to neutralize the acid. The result of such treatment +is unwholesome bread, wholly unfit for food. It is better economy to +throw away bread material which needs to be sweetened with soda than to +run the risk of injury to health by using it. + +KNEADING THE DOUGH.--As fresh flour is added during the +bread-making, it is necessary to mix it in thoroughly. As long as the +batter is thin, this can be done by thoroughly beating the mixture with +the addition of material; but when it is a thick dough, some other +method must be adopted to bring about the desired result. The usual way +is by mixing the dough to a proper consistency, and working it with the +hands. This is termed _kneading_. Much of the excellence of bread +depends upon the thoroughness of this kneading, since if the yeast is +not intimately and equally mixed with every particle of flour, the bread +will not be uniform; some portions will be heavy and compact, while +others will be full of large, open cavities, from the excessive +liberation of gas. + +The length of time required for kneading depends upon the perfection +with which the yeast cells have been previously diffused throughout the +sponge, and upon the quality of the flour used in preparing the bread, +much less time being required for kneading dough made from good flour. +Some consider an hour none too long to knead bread. Such a lengthy +process may be advantageous, since one of the objects of kneading is to +render the glutinous parts of the flour so elastic that the dough may be +capable of expanding to several times its bulk without cracking or +breaking, but excellent results can be obtained from good flour with +less labor. Bread has been kneaded all that is necessary when it will +work clean of the board, and when, after a smart blow with the fist in +the center of the mass, it will spring back to its original shape like +an India rubber ball. Its elasticity is the surest test of its goodness; +and when dough has been thus perfectly kneaded, it can be molded into +any shape, rolled, twisted, or braided with ease. Chopping, cutting, +stretching, and pulling--the dough are other methods for accomplishing +the same end. + +If a large mass is to be kneaded, it is better to divide it into several +portions and knead each separately. It is less laborious and more likely +to result in an equal diffusion of the yeast. Bread is often spoiled by +the addition of too much flour during kneading. Dough should always be +kneaded as soft as it can be handled, and only sufficient flour added to +prevent its sticking to the board. Stiff bread is close in texture, and +after a day or two becomes dry and hard. + +HOW TO MANIPULATE THE DOUGH IN KNEADING.--Sprinkle the board well +with flour, and scrape the dough from the bowl with a knife. Dust the +hands with flour, and then draw the dough with a rolling motion from the +farthest side toward you, using the finger tips for the purpose, but +pressing firmly down upon the mass with the palm of the hands. Reach +forward again with the finger tips, and again press the ball of the +hands upon the dough. Continue this process of manipulation until the +mass is very much elongated; then turn at right angles and repeat the +process, taking care that the finger tips do not break through the light +film which will form upon the outside of soft dough when well managed. +_Keep the dough constantly in motion_ until it is smooth, elastic, and +fine-grained. The hands and the board may need a light dusting of flour +at frequent intervals. If the dough sticks, lift it quickly, and clean +the board, that it may be kept smooth. The dough will not stick if kept +in constant motion. Do not rub off little wads of dough either from the +hands or the board and keep kneading them into the loaf; they will +seriously injure the uniform texture of the bread. + +HOW MANY TIMES SHALL BREAD BE KNEADED?--As the objects to be +attained in kneading dough are to render the gluten more elastic and +thoroughly to diffuse the yeast, it will be seen that there has been +sufficient kneading when all the flour necessary for the bread has been +added. Furthermore, it must be apparent that continued manipulation of +the dough at this stage will dissipate and press out the little vesicles +of gas held in place by the elastic gluten, and thus lose in part what +so much pains has been taken to secure. At whatever stage the requisite +amount of flour be added, the dough should then be thoroughly kneaded +once for all. If allowed to rise in bulk, when light it should be shaped +into loaves with the greatest care, handled lightly, and worked as +little as possible, and if at all diminished, allowed to rise again +before baking. + +DRYNESS OF THE SURFACE.--Bread in all stages should be covered over +the top, since it rises much more evenly, and does not have a stiff, +dried surface, as when placed in a warm place exposed to air. It +sometimes happens that this precaution is forgotten or not sufficiently +attended to, and a dry crust forms and over the dough, which, if kneaded +into the loaves, leaves hard, dry spots in the bread. In case of such a +mishap, take the dry crust off, dissolve it in a little warm water, add +flour enough to mold, make it into a small loaf, and raise it +separately. + +SIZE OF LOAVES.--The lightness of the bread after baking depends +upon the perfection with which the little air-cells, formed during the +fermenting process, have become fixed by the heat during the baking. The +heat expands the carbonic acid gas contained within the open spaces in +the dough, and at the same time checks further development of gas by +destroying the yeast plant. The sooner, then, that the cells can be made +permanent after the arrest of fermentation, the more light and porous +the bread will be. Although this fixing of the cells is largely +dependent upon the degree of heat maintained, it likewise in a measure +depends upon the size of the loaf, as the heat will penetrate and fix +the cells of a small loaf throughout much sooner than, those of a large +one. Therefore, bake in small loaves, and have a separate pan for each, +as that admits of an equal degree of heat to all sides. This aids in a +more rapid fixing of the air-cells and likewise gives more crust, which +is the sweetest and most digestible part of the bread. + +Sheet-iron pans, about eight inches in length, four in width, and five +in depth, are the most satisfactory. After the dough is molded, divide +it into loaves which will fill such pans to the depth of two inches. Let +them rise until double their first volume, and then put them in the +oven. In baking, the loaves will rise still higher, and if about five +inches high when done, will have expanded to about the right +proportions. + +[Illustration: Bread Pan] + +PROPER TEMPERATURE OF THE OVEN.--The objects to be attained in the +baking of bread are to break up the starch and gluten cells of the Sour +so as to make them easily digestible, to destroy the yeast plant, and +render permanent the cells formed by the action of the carbonic acid +gas. To accomplish well these ends, the loaf must be surrounded by a +temperature ranging from 400 deg. to 600 deg. The oven should be one in +which the heat is equal in all parts, and which can be kept at a steady, +uniform heat. Old-fashioned brick ovens were superior in this respect to +most modern ranges. The fire for baking bread should be of sufficient +strength to keep the oven heated for at least an hour. If the oven has +tendency to become too hot upon the bottom, a thin, open grate, broiler, +or toasting rack, should be placed underneath the tins to allow a +circulation of air and avoid danger of burning. If the heat be +insufficient, fermentation will not cease until the bread has become +sour; the cells will be imperfectly fixed or entirely collapsed; too +little of the moisture will have evaporated, and the result will be a +soft, wet, and pasty or sour loaf. If the heat be too great, the bread +will be baked before it has perfectly risen, or a thick, burned crust +will be produced, forming a non-conducting covering to the loaf, which +will prevent the heat from permeating the interior, and thus the loaf +will have an overdone exterior, but will be raw and doughy within. If, +however, the temperature of the oven be just right, the loaf will +continue for a little time to enlarge, owing to the expansion of the +carbonic acid gas, the conversion of the water into steam, and the +vaporizing of the alcohol, which rises in a gaseous form and is driven +off by the heat; a nicely browned crust will be formed over the surface, +the result of the rapid evaporation of water from the surface and +consequent consolidation of the dough of this portion of the loaf, and a +chemical change caused by the action of the heat upon the starch by +which is converted into dextrine, finally assuming a brown color due to +the production of a substance known to the chemist as _assama_. + +Bread is often spoiled in the baking. The dough may be made of the best +of flour and yeast, mixed and kneaded in the most perfect manner, and +may have risen to the proper degree of lightness' before going to the +oven, yet if the oven is either too hot or not hot enough, the bread +will be of an inferior quality. + +Without an oven thermometer, there is no accurate means of determining +the temperature of the oven; but housekeepers resort to various means to +form a judgment about it. The baker's old-fashioned method is to throw a +handful of flour on the oven bottom. If it blackens without igniting, +the heat is deemed sufficient. Since the object for which the heat is +desired is to cook the flour, not to burn it, it might be supposed that +this would indicate too high a temperature; but the flour within the +loaf to be baked is combined with a certain amount of moisture, the +evaporation of which lowers the temperature of the bread considerably +below that of the surrounding heated atmosphere. The temperature of the +inner portion of the loaf cannot exceed 212 deg. so long as it continues +moist. Bread might be perfectly cooked at this temperature by steam, but +it would lack that most digestible portion of the loaf, the crust. + +A common way of ascertaining if the heat of the oven is sufficient, is +to hold the bare arm inside it for a few seconds. If the arm cannot be +held within while thirty is counted, it is too hot to begin with. The +following test is more accurate: For rolls, the oven should be hot +enough to brown a teaspoonful of flour in _one_ minute, and for loaves +in _five_ minutes. + +The temperature should be high enough to arrest the fermentation, which +it will do at a point considerably below the boiling point of water, and +at the same time to form a shell or crust, which will so support the +dough as to prevent it from sinking or collapsing when the evolution of +carbonic acid gas shall cease; but it should not be hot enough to brown +the crust within ten or fifteen minutes. The heat should increase for +the first fifteen minutes, remain steady for the next fifteen minutes, +and may then gradually decrease during the remainder of the baking. If +by any mischance the oven be so hot as to brown the crust too soon, +cover the loaf with a clean paper for a few minutes. Be careful that no +draught reaches the bread while baking; open the oven door very seldom, +and not at all for the first ten minutes. If it is necessary to turn the +loaf, try to do so without bringing it to the air. From three fourths of +an hour to an hour is usually a sufficient length of time to bake an +ordinary sized loaf. Be careful not to remove the bread from the oven +until perfectly done. It is better to allow it to bake ten minutes too +long than not long enough. The crust of bread, when done, should be +equally browned all over. + +The common test for well-baked bread is to tap it on the bottom with the +finger; if it is light and well done, it will sound hollow; heavy bread +will have a dull sound. A thoroughly baked loaf will not burn the hand +when lifted upon it from the pan. + +CARE OF BREAD AFTER BAKING.--When done, remove the loaves from the +tins, and tilt them upon edge so that the air may circulate freely on +all sides of them to prevent "sweating." Do not, however, lay them on a +pine shelf or table to absorb the odor of the wood. A large tin dripping +pan turned over upon the table does very well to tilt them on. If they +are turned often, so that they will not soften on one side, but a fine +wire bread cooler is the best thing. If this is not obtainable, a fair +substitute can be easily improvised by tacking window-screen wire to a +light frame of sufficient size to hold the requisite number of loaves. +If the bread is left exposed to the air until cold, the crust will be +crisp; if a soft crust is desired, it can be secured by brushing the top +of the loaf while hot, with tepid water, and covering with several +thicknesses of a clean bread cloth. + +If by accident any portion of the crust is burnt, grate it away as soon +as cold; this is preferable to cutting or clipping it off. + +BEST METHOD OF KEEPING BREAD.--When the bread is quite cold, put it +away in a bread box, which should be of tin, or of wood lined with tin, +convenient in form and supplied with a well-fitting cover. Never use an +unlined wooden box of any kind, as it cannot easily be kept fresh and +free from musty odors, which bread so readily absorbs. + +Stone and earthen ware are not open to this objection, but they are +likely to collect moisture, and hence are not equal to a tin receptacle. +Do not keep bread in the cellar or any other damp place, nor in a close +closet, where there are other foods from which it can absorb odors. The +bread box should be kept well covered, and free from crumbs and stale +bits. It should be carefully washed in boiling soapsuds, scalded, and +dried, every two or three days. If cloths are used to wrap or cover the +bread, they too should be washed and scalded every week, and oftener if +at any time the loaf about which they are wrapped becomes moldy or +musty. + +TEST OF GOOD FERMENTED BREAD.--A loaf of good bread, well risen and +perfectly baked, may be taken in the hands, and, with the thumb on the +top crust and fingers upon the bottom of the loaf, pressed to less than +half its thickness, and when the pressure is removed, it will +immediately expand like a sponge, to its former proportions. + +Good yeast bread, while it should be firm and preserve a certain amount +of moisture, will, when cold, crumble easily when rubbed between the +fingers. If, instead, it forms a close, soggy mass, it may be regarded +as indigestible. This is one reason why hot, new yeast bread and biscuit +are so indigestible. In demonstration of this, take a small lump of new +bread, gently roll it into a ball, and put into a glass of water, adding +a similar quantity of stale bread of the same kind also. The latter will +crumble away very soon, while the former will retain its form for hours, +reminding one of its condition in the stomach, "as hard as a bullet," +for a long time resisting the action of the gastric juice, although, +meanwhile, the yeast germs which have not been killed in the oven are +converting the mass into a lump of yeast, by which the whole contents of +the stomach are soured. A soluble article like salt or sugar in fine +powdered form is much more easily and quickly dissolved than the same +article in solid lumps, and so it is with food. The apparent dryness of +stale bread is not caused by its loss of moisture; for if carefully +weighed, stale bread will be found to contain almost exactly the same +proportion of water as new bread that has become cold. The moisture has +only passed into a state of concealment, as may be demonstrated by +subjecting a stale loaf inclosed in a tightly-sealed receptacle to a +temperature equal to boiling heat in an oven for half an hour, when it +will again have the appearance of new bread. + +Hot bread eaten with butter is still more unwholesome, for the reason +that the melted grease fills up the pores of the bread, and further +interferes with the action of the digestive fluids. + +WHOLE-WHEAT AND GRAHAM BREADS.--The same general principles are +involved in the making of bread with whole-wheat and Graham flours as in +the production of bread from white flour. Good material and good care +are absolutely essential. + +Whole-wheat flour ferments more readily and rises more quickly than does +white flour, hence bread made with it needs more careful management, as +it is more liable to sour. The novice in bread-making should not +undertake the preparation of bread with whole-wheat flour, until she has +thoroughly mastered all the details of the art by practical experience, +and can produce a perfect loaf from white flour. + +Breads from whole-wheat and Graham flours require less yeast and less +flour than bread prepared from white flour. A slower process of +fermentation is also advantageous. + +Such breads will be lighter if at least one third white flour be +employed in their manufacture. When the bread is made with a sponge, +this white flour may be utilised for the purpose. Thus the length of +time the whole-wheat flour will be undergoing fermentation will be +somewhat lessened, and its liability to become sour diminished. This +plan is a preferable one for beginners in bread-making. + +Graham and whole-wheat flour breads must be kneaded longer than +white-flour bread, and require a hotter oven at first and a longer time +for baking. Much Graham and whole-wheat bread is served insufficiently +baked, probably owing to the fact that, being dark in color, the crust +appears brown very soon, thus deluding the cook into supposing that the +loaf is well baked. For thorough baking, from one to one and a half +hours are needed, according to the size of the loaf and the heat of the +oven. + +TOAST.--Toasting, if properly done, renders bread more digestible, +the starch being converted into dextrine by the toasting process; but by +the ordinary method of preparing toast, that of simply browning each +side, only the surfaces of the slices are really toasted, while the +action of the heat upon the interior of the slice, it is rendered +exactly in the condition of new bread, and consequently quite as +indigestible. If butter is added while the toast is hot, we have all the +dyspepsia-producing elements of new bread and butter combined. Although +considered to be the dish _par excellence_ for invalids, nothing could +be more unwholesome than such toast. To properly toast the bread, the +drying and browning should extend throughout the entire thickness of the +slice. Bread may be thus toasted before an open fire, but the process +would be such a lengthy and troublesome one, it is far better to secure +the same results by browning the bread in a moderate oven. + +Such toast is sometimes called _zwieback_ (twice baked), and when +prepared from good whole-wheat bread, is one of the most nourishing and +digestible of foods. Directions for its preparation and use will be +found in the chapter on "Breakfast Dishes." + +STEAMED BREAD.--Steaming stale bread is as open to objection as the +surface toasting of bread, if steamed so as to be yielding and adhesive. +It is not, perhaps, as unwholesome as new bread, but bread is best eaten +in a condition dry and hard enough to require chewing, that its starch +may be so changed by the action of the saliva as to be easily digested. + + +LIQUID YEAST. + + +_RECIPES._ + +RAW POTATO YEAST.--Mix one fourth of a cup of flour, the same of +white sugar, and a teaspoonful of salt to a paste with a little water. +Pare three medium-size, fresh, and sound potatoes, and grate them as +rapidly as possible into the paste; mix all quickly together with a +silver spoon, then pour three pints of boiling water slowly over the +mixture, stirring well at the same time. If this does not rupture the +starch cells of the flour and potatoes so that the mixture becomes +thickened to the consistency of starch, turn it into a granite-ware +kettle and boil up for a minute, stirring well to keep it from sticking +and burning. If it becomes too much thickened, add a little more boiling +water. It is impossible to give the exact amount of water, since the +quality of the flour will vary, and likewise the size of the potatoes; +but three pints is an approximate proportion. Strain the mixture through +a fine colander into an earthen bread bowl, and let it cool. When +lukewarm, add one cup of good, lively yeast. Cover with a napkin, and +keep in a moderately warm place for several hours, or until it ceases to +ferment. As it begins to ferment, stir it well occasionally, and when +well fermented, turn into a clean glass or earthen jar. The next morning +cover closely, and put in the cellar or refrigerator, not, however, in +contact with the ice. It is best to reserve enough for the first baking +in some smaller jar, so that the larger portion need not be opened so +soon. Always shake the yeast before using. + +RAW POTATO YEAST NO. 2.--This is made in the same manner as the +preceding, with this exception, that one fourth of a cup of loose hops +tied in a clean muslin bag, is boiled in the water for five minutes +before pouring it into the potato and flour mixture. Many think the +addition of the hops aids in keeping the yeast sweet for a longer +period. But potato yeast may be kept sweet for two weeks without hops, +if cared for, and is preferred by those who dislike the peculiar flavor +of the bread made from hop yeast. + +HOP YEAST.--Put half a cup of loose hops, or an eighth of an ounce +of the pressed hops (put up by the Shakers and sold by druggists), into +a granite-ware kettle; pour over it a quart of boiling water, and simmer +about five minutes. Meanwhile stir to a smooth paste in a tin basin or +another saucepan, a cup of flour, and a little cold water. Line a +colander with a thin cloth, and strain the boiling infusion of hops +through it onto the flour paste, stirring continually. Boil this thin +starch a few minutes, until it thickens, stirring constantly that no +lumps be formed. Turn it into a large earthen bowl, add a tablespoonful +of salt and two of white sugar, and when it has cooled to blood heat, +add one half cup of lively yeast, stirring all well together. Cover the +bowl with a napkin, and let it stand in some moderately warm place +twenty-four hours, or until it ceases to ferment or send up bubbles, +beating back occasionally as it rises; then put into a wide-mouthed +glass or earthen jar, which has been previously scalded and dried, cover +closely, and set in a cool place. Yeast made in this manner will keep +sweet for two weeks in summer and longer in winter. + +BOILED POTATO YEAST.--Peel four large potatoes, and put them to +boil in two quarts of cold water. Tie two loose handfuls of hops +securely in a piece of muslin, and place in the water to boil with the +potatoes. When the potatoes are tender, remove them with a perforated +skimmer, leaving the water still boiling. Mash them, and work in four +tablespoons of flour and two of sugar. Over this mixture pour gradually +the boiling hop infusion, stirring constantly, that it may form a smooth +paste, and set it aside to cool. When lukewarm, add a gill of lively +yeast, and proceed as in the preceding recipe. + +BOILED POTATO YEAST NO. 2.--To one teacupful of very smoothly +mashed, mealy potato, add three teaspoonfuls of white sugar, one +teaspoonful of salt, and one cup of lively yeast, or one cake of Yeast +Foam, dissolved in a very little water. The potatoes should be warm, but +not hot enough to destroy the yeast. Allow this to stand until light, +when it is ready for use. + + +FERMENTED BREADS. + +In the preparation of breads after the following recipes, the measure of +flour should be heaping. + + +_RECIPES._ + +MILK BREAD WITH WHITE FLOUR.--Scald and cool on pint of unskimmed +milk. Add to the milk when lukewarm, one fourth of a cup, or three +tablespoonfuls, of liquid yeast, and three cups of flour. Give the +batter a vigorous beating, turn it into a clean bread bowl or a small +earthen crock, cover, and let it rise over night. In the morning, when +well risen, add two or three cupfuls of warm flour, or sufficient to +knead. Knead well until the dough is sufficiently elastic to rebound +when struck forcibly with the fist. Allow it to rise again in mass; then +shape into loaves; place in pans; let it stand until light, and bake. If +undesirable to set the bread over night, and additional tablespoonfuls +or two of cheese may be used, to facilitate the rising. + +VIENNA BREAD.--Into a pint of milk sterilized by scalding, turn a +cup and a half of boiling water. When lukewarm, add one half cup of warm +water, in which has been dissolved a cake of compressed yeast, and a +quart of white flour. Beat the batter thus made very thoroughly, and +allow it to rise for one hour; then add white flour until the dough is +of a consistency to knead. Knead well, and allow it to rise again for +about three hours, or until very light. Shape into four loaves, handling +lightly. Let it rise again in the pans, and bake. During the baking, +wash the tops of the loaves with a sponge dipped in milk, to glaze them. + +WATER BREAD.--Dissolve a tablespoonful of sugar in a pint of +boiling water. When lukewarm, add one fourth of a cup full of liquid +yeast, and sufficient flour to make a batter thick enough to drop from +the spoon. Beat vigorously for ten minutes, turn into a clean, +well-scalded bread bowl, cover (wrapping in a blanket if in cold +weather), and let it rise over night. In the morning, when well risen, +add flour to knead. Knead well for half an hour, cover, and let it +become light in mass. When light, shape into loaves, allow it to rise +again, and bake. + +FRUIT ROLL.--Take some bread dough prepared as for Milk Bread, +which has been sufficiently kneaded and is ready to mold, and roll to +about one inch in thickness. Spread over it some dates which have been +washed, dried, and stoned, raisins, currants, or chopped figs. Roll it +up tightly into a loaf. Let and it rise until very light, and bake. + +FRUIT LOAF.--Set a sponge with one pint of rich milk, one fourth +cup of yeast, and a pint of flour, over night. In the morning, add two +cups of Zante currents, one cup of sugar, and three cups of flour, or +enough to make a rather stiff dough. Knead well, and set to rise; when +light, mold into loaves; let it rise again, and bake. + +POTATO BREAD.--Cook and mash perfectly smooth, potatoes to make a +cupful. Add a teaspoonful of best white sugar, one cup and a half of +warm water, and when the mixture is lukewarm, one half cup of yeast, +prepared as directed for Boiled Potato Yeast No. 2, and flour to make a +very thick batter. Allow it to rise over night. In the morning, add a +pint of warm water and flour enough to knead. The dough will need to be +considerably stiffer than when no potato is used, or the result will be +a bread too moist for easy digestion. Knead well. Let it rise, mold into +four loaves, and when again light, bake. + +PULLED BREAD.--Remove a loaf from the oven when about half baked, +and lightly pull the partially set dough into pieces of irregular shape, +about half the size of one's fist. Do not smooth or mold the pieces; +bake in a slow oven until browned and crisp throughout. + +WHOLE WHEAT BREAD.--The materials needed for the bread are: one +pint of milk, scalded and cooled, one quart of wheat berry flour, one +pint Minnesota spring wheat flour, one third cup of a soft yeast, or one +fourth cake of compressed yeast, dissolved in one third cup of cold +water. Stir enough flour into the milk to make a stiff batter, put in +the yeast, and let it rise until foamy. Have the milk so warm that, when +the flour is put in, the batter will be of a lukewarm temperature. Wrap +in a thick blanket, and keep at an equable temperature. When light, stir +in, slowly, warm flour to make a soft dough. Knead for fifteen minutes, +and return to the bowl (which has been washed and oiled) to rise again. +When risen to double its size, form into two loaves, place in separate +pans, let rise again, and bake from three fourths to one and one half +hours, according to the heat of the oven. + +WHOLE-WHEAT BREAD NO. 2.--Scald one pint of unskimmed milk; when +lukewarm, add one half cup of liquid yeast, or one fourth cake of +compressed yeast, dissolved in one half cup of warm water, and a pint of +Pillsbury's best white flour. Beat this batter thoroughly, and allow it +to rise. When well risen, add three and two thirds cups of wheat berry +flour. Knead thoroughly, and allow it to become light in mass; then +shape into two loaves, allow it to rise again, and bake. + +MISS. B'S ONE-RISING BREAD.--Sift and measure three and three +fourths cups of wheat berry flour. Scald and cool a pint of unskimmed +milk. When lukewarm, add one tablespoonful of lively liquid yeast. By +slow degrees add the flour, beating vigorously until too stiff to use a +spoon, then knead thoroughly for half an hour, shape into a loaf, place +in a bread pan, cover with a napkin in warm weather, wrap well with +blankets in cold weather, and let rise over night. In the morning, when +perfectly light, pat in a well heated oven, and bake. + +POTATO BREAD WITH WHOLE WHEAT FLOUR.--Take a half gill of liquid +yeast made as for Boiled Potato Yeast No. 2, and add milk, sterilised +and cooled to lukewarm, to make a pint. And one cup of well-mashed, +mealy potato and one cup of white flour, or enough to make a rather +thick batter Beat thoroughly, cover, and set to rise. When well risen, +add sufficient whole-wheat flour to knead. The quantity will vary +somewhat with the brand of flour used, but about four and one fourth +cupfuls will in general be needed. Knead well, let it rise in mass and +again in the loaf, and bake. + +RYE BREAD.--Prepare a sponge over night with white flour as for +Water Bread. In the morning, when light, add another tablespoonful of +sugar, and rye flour to knead. Proceed as directed for the Water Bread, +taking care to use only enough rye flour to make the dough Just stiff +enough to mold. Use white flour for dusting than kneading board, as the +rye flour is sticky. + +GRAHAM BREAD.--Take two tablespoonfuls of lively liquid yeast, or a +little less than one fourth cake of compressed yeast, dissolved in a +little milk, and add new milk, scalded and cooled to lukewarm, to make +one pint. Add one pint of white flour, beat very thoroughly, and set to +rise. When very light, add three find one half cupfuls of sifted Graham +flour, or enough to make a dough that can be molded. Knead well for half +an hour. Place in a clean, slightly oiled bread bowl, cover, and allow +it to rise. When light, shape into a loaf: allow it to rise again, and +bake. + +GRAHAM BREAD NO. 2.--Mix well one pint of white and two pints of +best Graham flour. Prepare a batter with a scant pint of milk, scalded +and cooled, two table spoonfuls of liquid yeast, or a little less than +one fourth of a cake of compressed yeast, dissolved in two table +spoonfuls of milk, and a portion of the mixed flour. Give it a vigorous +beating, and put it in a warm place to rise. When well risen, add more +flour to make a dough sufficiently stiff to knead. There will be some +variation in the amount required, dependent upon the brands of flour +used, but in general, two and one half pints of the flour will be enough +for preparing the sponge and kneading the dough. Knead thoroughly for +twenty-five or thirty minutes. Put into a clean and slightly oiled bread +bowl, cover, and set to rise again. When double its first bulk, mold +into a loaf; allow it to rise again, and bake. + +GRAHAM BREAD NO. 3.--Mix three pounds each of Graham and Minnesota +spring wheat flour. Make a sponge of one and a half pints of warm water, +one half cake compressed yeast, well dissolved in the water, and flour +to form a batter. Let this rise. When well risen, add one and a half +pints more of warm water, one half cup full of New Orleans molasses, and +sufficient flour to knead. Work the bread thoroughly, allow it to rise +in mass; then mold, place in pans, and let it rise again. The amount of +material given is sufficient for four loaves of bread. + +RAISED BISCUIT.--These may be made from dough prepared by any of +the preceding recipes for bread. They will be more tender if made with +milk, and if the dough is prepared expressly for biscuits, one third +cream may be used. When the dough has been thoroughly kneaded the last +time, divide into small, equal-sized pieces. A quantity of dough +sufficient for one loaf of bread should be divided into twelve or +sixteen such portions. Shape into smooth, round biscuits, fit closely +into a shallow pan, and let them rise until very light. Biscuit should +be allowed to become lighter than bread before putting in the oven, +since, being so much smaller, fermentation is arrested much sooner, and +they do not rise as much in the oven as does bread. + +ROLLS.--Well kneaded and risen bread dough is made into a variety +of small forms termed rolls, by rolling with the hands or with a +rolling-pin, and afterward cutting or folding into any shape desired, +the particular manner by which they are folded and shaped giving to the +rolls their characteristic names. Dough prepared with rich milk or part +cream makes the best rolls. It may be divided into small, irregular +portions, about one inch in thickness, and shaped by taking each piece +separately in the left hand, then with the thumb and first finger of the +right hand, slightly stretch one of the points of the piece and draw it +over the left thumb toward the center of the roll, holding it there with +the left thumb. Turn the dough and repeat the operation until you have +been all around the dough, and each point has been drawn in; then place +on the pan to rise. Allow the rolls to become very light, and bake. +Rolls prepared in this manner are termed _Imperial Rolls_, and if the +folding has been properly done, when well baked they will be composed of +a succession of light layers, which can be readily separated. + +_French Rolls_ may be made by shaping each portion of dough into small +oval rolls quite tapering at each end, allowing them to become light, +and baking far enough apart so that one will not touch another. + +If, when the dough is light and ready to shape, it be rolled on the +board until about one eighth of an inch in thickness, and cut into +five-inch squares, then divided through the center into triangles, +rolled up, beginning with the wide side, and placed in the pan to rise +in semicircular shape, the rolls are called _Crescents_. + +What are termed _Parker House Rolls_ may be made from well-risen dough +prepared with milk, rolled upon the board to a uniform thickness of +about one forth inch; cut into round or oval shapes with the cutter; +folded, one third over the other two thirds; allowed to rise until very +light, and baked. + +The light, rolled dough, may be formed into a _Braid_ by cutting into +strips six inches in length and one in width, joining the ends of each +three, and braiding. + +The heat of the oven should be somewhat greater for roils and biscuit +than for bread. The time required will depend upon the heat and the size +of the roll, but it will seldom exceed one half hour. Neither rolls nor +biscuits should be eaten hot, as they are then open to the same +objections as other new yeast bread. + +BROWN BREAD.--To one and one fourth cups of new milk which has been +scalded and cooled, add one fourth of a cup of lively yeast, three +tablespoonfuls of sugar, and one cup each of white flour, rye flour or +sifted rye meal, and yellow corn meal. With different brands of flour +there may need to be some variation in the quantity of liquid to be +used. The mixture should be thick enough to shape. Allow it to rise +until light and cracked over the top; put into a bread pan, and when +again well risen, bake for an hour and a half or two hours in an oven +sufficiently hot at first to arrest fermentation and fix the bread +cells, afterwards allowing the heat to diminish somewhat, to permit a +slower and longer baking. Graham flour may be used in place of rye, if +preferred. + +DATE BREAD.--Take a pint of light white bread sponge prepared with +milk, add two tablespoons of sugar, and Graham flour to make a very +stiff batter. And last a cupful of stoned dates. Turn into a bread pan. +Let it rise, and bake. + +FRUIT LOAF WITH GRAHAM AND WHOLE-WHEAT FLOUR.--Dissolve one fourth +cake of compressed yeast in a pint of sterilized milk; and a pint of +white flour; heat thoroughly, and set to rise. When well risen, add +three and one fourth cups of flour (Graham and whole-wheat, equal +proportions, thoroughly mixed), or sufficient to knead. Knead well for +half an hour, and just at the last add a cup of raisins, well washed, +dried, and dusted with flour. Let the loaf rise in mass; then shape, put +in the pan, allow it to become light again, and bake. + +RAISED CORN BREAD.--Into two cupfuls of hot mush made from white +granular corn meal, stir two cupfuls of cold water. Beat well, and add +one half cup of liquid yeast, or one half cake of compressed yeast, +dissolved in one half cup of warm water, and two teaspoonfuls of +granulated sugar. Stir in white or sifted Graham flour to make it stiff +enough to knead. Knead very thoroughly, and put in a warm place to rise. +When light, molded into three loaves, put into pans, and allow it to +rise again. When well risen, bake at least for three fourths of an hour. + +CORN CAKE.--Sterilise a cupful of rich milk or thin cream. Cool to +lukewarm, and dissolve in it half a cake of compressed yeast Add two +small cupfuls of white flour; beat very thoroughly, and put in a warm +place to rise. When light, add a cup of lukewarm water or milk, and two +cups of best yellow cornmeal. Turn into a shallow square pan, and leave +until again well risen. Bake in a quick oven. A tablespoonful of sugar +may be added with the corn meal, if desired. + +OATMEAL BREAD.--Mix a quart of well-cooked oatmeal mush with a pint +of water, beating it perfectly smooth; add a cupful of liquid yeast and +flour to make a stiff batter. Cover, and let it rise. When light, add +sufficient flour to mold; knead as soft as possible, for twenty or +thirty minutes; shape into four or more loaves, let it rise again, and +bake. + +MILK YEAST BREAD.--Prepare the yeast the day before by scalding +three heaping teaspoonfuls of fresh cornmeal with boiling milk. Set in a +warm place until light (from seven to ten hours); then put in a cool +place until needed for use. Start the bread by making a rather thick +batter with one cupful of warm water, one teaspoonful of the prepared +yeast, and white flour. Put in a warm place to rise. When light, add to +it a cupful of flour scalded with a cupful of boiling milk, and enough +more flour to make the whole into a rather stiff batter. Cover, and +allow it to rise. When again well risen, add flour enough to knead. +Knead well; shape into a loaf; let it rise, and bake. Three or four +cupfuls of white flour will be needed for all purposes with the amount +of liquid given; more liquid and flour may be added in forming the +second sponge if a larger quantity of bread is desired. In preparing +both yeast and bread, all utensils used should first be sterilized by +scalding in hot sal-soda water. + +GRAHAM SALT-RISING BREAD.--Put two tablespoonfuls of milk into a +half-pint cup, add boiling water to fill the cup half full, one half +teaspoonful of sugar, one fourth teaspoonful of salt, and white flour to +make a rather stiff batter. Let it rise over night. In the morning, when +well risen, add a cup and a half of warm water, or milk scalded and +cooled, and sufficient white flour to form a rather stiff batter. Cover, +and allow it again to rise. When light, add enough sifted Graham flour +to knead. When well kneaded, shape into a loaf; allow it to become light +again in the pan, and bake. All utensils used should be first well +sterilized by scalding in hot sal-soda water. + +UNFERMENTED BREADS. + +The earliest forms of bread were made without fermentation. Grain was +broken as fine as possible by pounding on smooth stones, made into dough +with pure water, thoroughly kneaded, and baked in some convenient way. +Such was the "unleavened breads" or "Passover cakes" of the Israelites. +In many countries this bread is the only kind used. Unleavened bread +made from barley and oats is largely used by the Irish and Scotch +peasantry. In Sweden an unleavened bread is made of rye meal and water, +flavored with anise seed, and baked in large, thin cakes, a foot or more +in diameter. + +[Illustration: Mexican Woman Making Tortillas] + +Some savage tribes subsists chiefly upon excellent corn bread, made +simply of meal and water. Unleavened bread made of corn, called +_tortillas_, forms the staple diet of the Mexican Indians. The corn, +previously softened by soaking in lime water, is ground to a fine paste +between a stone slab and roller called a _metate_, then patted and +tossed from hand to hand until flattened into thin, wafer-like cakes, +and baked over a quick fire, on a thin iron plate or a flat stone. + +Unquestionably, unleavened bread, well kneaded and properly baked, is +the most wholesome of all breads, but harder to masticate than that made +light by fermentation, but this is an advantage; for it insures more +thorough mixing with that important digestive agent, the saliva, than is +usually given to more easily softened food. + +[Illustration: Stone Metate.] + +What is usually termed unfermented bread, however, is prepared with +flour and liquid, to which shortening--of some kind is added, and the +whole made light by the liberation of gas generated within the dough +during the process of baking. This is brought about either by mixing +with the flour certain chemical substances, which, when wet and brought +into contact, act upon each other so as to set free carbonic acid gas, +which expands and puffs up the loaf; or by introducing into the dough +some volatile substance as carbonate of ammonia, which the heat during +baking will, cause to vaporize, and which in rising produces the same +result. + +Carbonic acid gas maybe for this purpose developed by the chemical +decomposition of bicarbonate of potassa (saleratus), or bicarbonate of +soda, by some acid such as sour milk, hydrochloric acid, tartaric acid, +nitrate of potassa, or the acid phosphate of lime. + +The chemical process of bread-raising originally consisted in adding to +the dough definite proportions of muriatic acid and carbonate of soda, +by the union of which carbonic acid gas and common salt were produced. +This process was soon abandoned, however, on account of the propensity +exhibited by the acid for eating holes in the fingers of the baker as +well as in his bread pans; and a more convenient one for hands and +pans, that of using soda or salaratus with cream of tartar or sour milk, +was substituted. When there is an excess of soda, a portion of it +remains in the loaf uncombined, giving to the bread a yellow color and +an alkaline taste, and doing mischief to the delicate coating of the +stomach. Alkalies, the class of chemicals to which soda and salaratus +belong, when pure and strong, are powerful corrosive poisons. The acid +used with the alkali to liberate the carbonic-acid gas in the process of +bread-making, if rightly proportioned, destroys this poisonous property, +and unites with it to form a new compound, which, although not a poison, +is yet unwholesome. + +We can hardly speak too strongly in condemnation of the use of chemicals +in bread-making, when we reflect that the majority of housewives who +combine sour milk and salaratus, or cream of tartar and soda, more +frequently than otherwise _guess_ at the proportions, or measure them by +some "rule of thumb," without stopping to consider that although two +cups of sour milk may at one time be sufficiently acid to neutralize a +teaspoonful of saleratus, milk may vary in degree of acidity to such an +extent that the same quantity will be quite insufficient for the purpose +at another time; or that though a teaspoonful of some brand of cream of +tartar will neutralize a half teaspoonful of one kind of soda, similar +measures will not always bring about the same result. Very seldom, +indeed, will the proportions be sufficiently exact to perfectly +neutralise the alkali, since chemicals are subject to variations in +degree of strength, both on account of the method by which they are +manufactured and the length of time they have been kept, to say nothing +of adulterations to which they may have been subjected, and which are so +common that it is almost impossible to find unadulterated cream of +tartar in the market. + +Baking powders are essentially composed of bicarbonate of soda and cream +of tartar, mixed in the proper proportions to exactly neutralize each +other, and if they were always pure, would certainly be as good as soda +and cream of tartar in any form, and possess the added advantage of +perfect proportions; but as was demonstrated not long ago by the +government chemist, nearly every variety of baking powder in the market +is largely adulterated with cheaper and harmful substances. Alum, a most +frequent constituent of such baking powders, is exceedingly injurious to +the stomach. Out of several hundred brands of baking powder examined, +only one was found pure. + +Even when in their purest state, these chemicals are not harmless, as is +so generally believed. It is a very prevalent idea that when soda is +neutralized by an acid, both chemical compounds are in some way +destroyed or vaporized in the process, and in some occult manner escape +from the bread during the process of baking. This is altogether an +error. The alkali and acid neutralize each other chemically, but they do +not destroy each other. Their union forms a salt, exactly the same as +the Rochelle salts of medicine, a mild purgative, and if we could +collected from the bread and weigh or measure it, we would find nearly +as much of it as there was of the baking powder in the first place. If +two teaspoonfuls of baking powder to the quart of flour be used, we have +remaining in the bread made with that amount of flour 165 grains of +crystallized Rochelle salts, or 45 grains more than this to be found in +a Seidlitz powder. It may be sometimes useful to take a dose of salts, +but the daily consumption of such chemical substances in bread can +hardly be considered compatible with the conditions necessary for the +maintenance of health. These chemical substances are unusable by the +system, and must all be removed by the liver and excretory organs, thus +imposing upon them an extra and unnecessary burden. It has also been +determined by scientific experimentation that the chemicals found in +baking powders in bread retard digestion. + +These substances are, fortunately, not needed for the production of good +light bread. The purpose of their use is the production of a gas; but +air is a gas much more economical and abundant than carbonic-acid gas, +and which, when introduced into bread and subjected to heat, has the +property of expanding, and in doing, puffing up the bread and making it +light. Bread made light with air is vastly superior to that compounded +with soda or baking powder, in point of healthfulness, and when well +prepared, will equal it in lightness and palatableness. The only +difficulty lies in catching and holding the air until it has +accomplished the desired results. But a thorough understanding of the +necessary conditions and a little practice will soon enable one to +attain sufficient skill in this direction to secure most satisfactory +results. + +[Illustration: Gem Irons] + +GENERAL DIRECTIONS.--All materials used for making aerated bread +should be of the very best quality. Poor flour will not produce good +bread by this or by any other process. Aerated breads are of two kinds: +those baked while in the form of a batter, and such as are made into a +dough before baking. + +[Illustration: Perforated Sheet Iron Pan for Rolls.] + +All breads, whether fermented or unfermented, are lighter if baked in +some small form, and this is particularly true of unfermented breads +made light with air. For this reason, breads made into a dough are best +baked in the form of rolls, biscuits, or crackers, and batter breads in +small iron cups similar to those in the accompanying illustration. These +cups or "gem irons" as they are sometimes called, are to be obtained in +various shapes and sizes, but for this purpose the more shallow cups are +preferable. For baking the dough breads a perforated sheet of Russia +iron or heavy tin, which any tinner can make to fit the oven, is the +most serviceable, as it permits the hot air free access to all sides of +the bread at once. If such is not obtainable, the upper oven grate, +carefully washed and scoured, may be used Perforated pie tins also +answer very well for this purpose. + +[Illustration: Making Unfermented Bread.] + +The heat of the oven for baking should be sufficient to form a slight +crust over all sides of the bread before the air escapes, but not +sufficient to brown it within the first fifteen minutes. To aid in +forming the crust on the sides and bottom of batter breads, the iron +cups should be heated previous to introducing the batter. The degree of +heat required for baking will be about the same as for fermented rolls +and biscuit, and the fire should be so arranged as to keep a steady but +not greatly increasing heat. + +Air is incorporated into batter breads by brisk and continuous agitating +and beating; into dough breads by thorough kneading, chopping, or +pounding. + +Whatever the process by which the air is incorporated, it must be +_continuous_. For this reason it is especially essential in making +aerated bread that every thing be in readiness before commencing to put +the bread together. All the materials should be measured out, the +utensils to be used in readiness, and the oven properly heated. Success +is also dependent upon the dexterity with which the materials when ready +are put together. Batter bread often proves a failure although the +beating is kept up without cessation, because it is done slowly and +carelessly, or interspersed with stirring, thus permitting the air to +escape between the strokes. + +If the bread is to be baked at once, the greater the dispatch with which +it can be gotten into a properly-heated oven the lighter it will be. +Crackers, rolls and other forms of dough breads often lack in lightness +because they were allowed to stand some time before baking. The same is +true of batter breads. If, for any reason, it is necessary to keep such +breads for any length of time after being prepared, before baking, set +the dish containing them directly on ice. + +The lightness of aerated bread depends not only upon the amount of air +incorporated in its preparation, but also upon the expansion of the air +during the baking. The colder the air, the greater will be its expansion +upon the application of heat. The colder the materials employed, then, +for the bread-making, the colder will be the air confined within it, and +the lighter will be the bread. For this reason, in making batter bread, +it will be found a good plan, when there is time, to put the materials +together, and place the dish containing the mixture on ice for an hour +or two, or even over night. When ready to use, beat thoroughly for ten +or fifteen minutes to incorporate air, and bake in heated irons. Rolls +and other breads made into a dough, may be kneaded and shaped and put +upon ice to become cold. Thus treated, less kneading is necessary than +when prepared to be baked at once. + +Many of the recipes given for the batter breads include eggs. The yolk +is not particularly essential, and if it can be put to other uses, may +be left out. The white of an egg, because of its viscous nature, when +beaten, serves as a sort of trap to catch and hold air, and added to the +bread, aids in making it light. Very nice light bread may be made +without eggs, but the novice in making aerated breads will, perhaps, +find it an advantage first to become perfectly familiar with the +processes and conditions involved, by using the recipes with eggs before +attempting those without, which are somewhat more dependent for success +upon skill and practice. + +When egg is used in the bread, less heating of the irons will be +necessary, and not so hot an oven as when made without. + +If the bread, when baked, appears light, but with large holes in the +center, it is probable that either the irons or the oven was too hot at +first. If the bread after baking, seems sticky or dough-like in the +interior, it is an indication that either it was insufficiently baked, +or that not enough flour in proportion to the liquid has been used. It +should be stated, that although the recipes given have been prepared +with the greatest care, and with the same brands of flour, careful +measurement, and proper conditions, prove successful every time, yet +with different brands of flour some variation in quantity may needed,--a +trifle more or less,--dependent upon the absorbent properties of the +flour, and if eggs are used, upon the size of the eggs. + +A heavy bread may be the result of the use of poor flour, too much +flour, careless or insufficient beating, so that not enough air was +incorporated, or an oven not sufficiently hot to form a crust over the +bread before the air escaped. Breads made into a dough, if moist and +clammy, require more flour or longer baking. Too much flour will make +them stiff and hard. + +The length of time requisite for baking aerated breads made with +whole-wheat, wheat berry, or Graham flours, will vary from forty minutes +to one hour, according to the kind and form in which the bread is baked, +and the heat of the oven. + +The irons in which batter breads are to be baked should not be smeared +with grease; if necessary to oil them at all, they should only be wiped +out lightly with a clean, oiled cloth. Irons well cared for, carefully +washed, and occasionally scoured with Sapolio to keep them perfectly +smooth, will require no greasing whatever. + +In filling the irons, care should be taken to fill each cup at first as +full as it is intended to have; it, as the heat of the irons begins the +cooking of the batter as soon as it is put in, and an additional +quantity added has a tendency to make the bread less light. + + +_RECIPES._ + +WHOLE-WHEAT PUFFS.--Put the yolk of an egg into a basin, and beat +the white in a separate dish to a stiff froth. Add to the yolk, one half +a cupful of rather thin sweet cream and one cupful of skim milk. Beat +the egg, cream, and milk together until perfectly mingled and foamy with +air bubbles; then add, gradually, beating well at the same time, one +pint of wheat berry flour. Continue the beating vigorously and without +interruption for eight or ten minutes; then stir in, lightly, the white +of the egg. Do not beat again after the white of the egg is added, but +turn at once into heated, shallow irons, and bake for an hour in a +moderately quick oven. If properly made and carefully baked, these puffs +will be of a fine, even texture throughout, and as light as bread raised +by fermentation. + +WHOLE-WHEAT PUFFS NO. 2.--Make a batter by beating together until +perfectly smooth the yolk of one egg, one and one half cups of new or +unskimmed milk, and one pint of whole-wheat flour. Place the dish +containing it directly upon ice, and leave for an hour or longer. The +bread may be prepared and left on the ice over night, if desired for +breakfast. When ready to bake the puffs, whip the white of the egg to a +stiff froth, and after vigorously beating the batter for ten minutes, +stir in lightly the white of the egg; turn at once into heated irons, +and bake. If preferred, one third white flour and two thirds sifted +Graham flour may be used in the place of the wheat berry flour. + +WHOLE-WHEAT PUFFS NO. 3.--Take one cupful of sweet cream +(twelve-hour cream), one half cupful of soft ice water, and two slightly +rounded cupfuls of wheat berry flour. Beat the material well together, +and set the dish containing it on ice for an hour or more before using. +When ready to bake, beat the mixture vigorously for ten minutes, then +turn into heated iron cups (shallow ones are best), and bake for about +an hour in a quick oven. + +GRAHAM PUFFS.--Beat together vigorously until full of air bubbles, +one pint of unskimmed milk, the yolk of one egg, and one pint and three +or four tablespoonfuls of Graham flour, added a little at a time. When +the mixture is light and foamy throughout, stir in lightly and evenly +the white of the egg, beaten to a stiff froth; turn into heated irons, +and bake in a rather quick oven. Instead of all Graham, one third white +flour may be used if preferred. + +GRAHAM PUFFS NO. 2.--Beat the yolks of two eggs in two cupfuls of +ice water; then add gradually, beating well meantime, three and one +fourth cupfuls of Graham flour. Continue the beating, after all the +flour is added, until the mixture is light and full of air bubbles. Add +last the whites of the eggs, beaten to a stiff froth, and bake at once +in heated irons. + +CURRANT PUFFS.--Prepare the puffs as directed in any of the +foregoing recipes with the addition of one cup of Zante currants which +have been well washed, dried, and floured. + +GRAHAM GEMS.--Into two cupfuls of unskimmed milk which has been +made very cold by standing on ice, stir gradually, sprinkling it from +the hand, three and one fourth cupfuls of Graham flour. Beat vigorously +for ten minutes or longer, until the batter is perfectly smooth and full +of air bubbles. Turn at once into hissing hot gem irons, and bake in a +hot oven. If preferred, the batter may be prepared, and the dish +containing it placed on ice for an hour or longer; then well beaten and +baked. Graham gems may be made in this manner with soft water instead of +milk, but such, in general, will need a little more flour than when made +with milk. With some ovens, it will be found an advantage in baking +these gems to place them on the upper grate for the first ten minutes or +until the top has been slightly crusted, and then change to the bottom +of the oven for the baking. + +CRUSTS.--Beat together very thoroughly one cupful of ice-cold milk, +and one cupful of Graham flour. When very light and full of air bubbles, +turn into hot iron cups, and bake twenty-five or thirty minutes. The +best irons for this purpose are the shallow oblong, or round cups of the +same size at the bottom as at the top. Only a very little batter should +be put in each cup. The quantity given is sufficient for one dozen +crusts. + +RYE PUFFS.--Beat together the same as for whole-wheat puffs one +cupful of milk, one tablespoonful of sugar, and the yolk of an egg. Add +one cupful of good rye flour, mixed with one half cupful of Graham +flour, and stir in lastly the well beaten white of the egg. Bake at +once, in heated gem-irons. + +RYE PUFFS NO. 2.--Beat together until well mingled one pint of thin +cream and the yolk of one egg. Add gradually, beating meanwhile, four +cups of rye flour. Continue to beat vigorously for ten minutes, then add +the stiffly-beaten white of the egg, and bake in heated irons. + +RYE GEMS.--Mix together one cupful of corn meal and one cupful of +rye meal. Stir the mixed meal into one and a half cupfuls of ice water. +Beat the batter vigorously for ten or fifteen minutes, then turn into +hot irons, and bake. + +BLUEBERRY GEMS.--To one cupful of rich milk add one tablespoonful +of sugar, and the yolk of an egg. Beat well till full of air bubbles; +then add gradually one cupful of Graham flour, and one cupful of white +flour, or white corn meal. Beat vigorously until light; stir in the +beaten white of the egg, and one cupful of fresh, sound blueberries. +Bake in heated irons, in a moderately quick oven. Chopped or sour apples +may be used in place of the berries. + +HOMINY GEMS.--Beat one egg until very light, add to it one +tablespoonful of thick sweet cream, a little salt if desired, and two +cupfuls of cooked hominy (fine). Thin the mixture with one cupful or +less of boiling water until it will form easily, beat well, and bake in +heated irons. + +SALLY LUNN GEMS.--Beat together the yolk of one egg, two +tablespoonfuls of sugar, and one cupful of thin, ice-cold, sweet cream. +Add slowly, beating at the same time, one cup and two tablespoonfuls of +sifted Graham flour. Beat vigorously, until full of air bubbles, add the +white of the egg beaten stiffly, and bake in heated irons. + +CORN PUFFS.--Mingle the yolk of one egg with one cupful of rich +milk. Add to the liquid one cupful of flour, one-half cupful of fine, +yellow corn meal, and one-fourth cupful of sugar, all of which have +previously been well mixed together. Place the batter on ice for an +hour, or until very cold. Then beat it vigorously five or ten minutes, +till full of air bubbles; stir in lightly the stiffly beaten white of +the egg, and put at once into heated irons. Bake in a moderately quick +oven, thirty or forty minutes. + +CORN PUFFS NO. 2.--Scald two cupfuls of fine white corn meal with +boiling water. When cold, add three tablespoonfuls of thin sweet cream, +and the yolk of one egg. Beat well, and stir in lastly the white of the +egg, beaten to a stiff froth. The batter should be sufficiently thin to +drop easily from a spoon, but not thin enough to pour. Bake in heated +irons, in a moderately quick oven. + +CORN PUFFS NO. 3.--Take one cupful of cold mashed potato, and one +cupful of milk, rubbed together through a colander to remove all lumps. +Add the yolk of one well beaten, egg, and then stir in slowly, beating +vigorously meantime, one cupful of good corn meal. Lastly, stir in the +white of the egg beaten to a stiff froth, and bake in heated irons, in a +rather quick oven. + +CORN PUFFS NO. 4.--Beat together one and one-half cupfuls of +unskimmed milk and the yolks of two eggs, until thoroughly blended. Add +two cupfuls of flour, and one cupful best granular corn meal. Beat the +batter thoroughly; stir in lightly the whites of the eggs, beaten to a +stiff froth, turn into heated irons, and bake. + +CORN DODGERS.--Scald one cupful of best granular corn meal, with +which a tablespoonful of sugar has been sifted, with one cup of boiling +milk. Beat until smooth, and drop on a griddle, in cakes about one inch +in thickness, and bake slowly for an hour. Turn when brown. + +CORN DODGERS NO. 2.--Mix one tablespoonful of sugar with two cups +best corn meal. Scald with one cup of boiling water. Add rich milk to +make a batter thin enough to drop from a spoon. Lastly, add one egg, +yolk and white beaten separately, and bake on a griddle in the oven from +three fourth of an hour to one hour. + +CREAM CORN CAKES.--Into one cup of thin cream stir one and one half +cups of granular corn meal, or enough to make a stiff batter; beat well, +drop into heated irons, and bake. + +HOE CAKES.--Scald one pint of white corn meal, with which, if +desired, a tablespoonful of sugar, and one half teaspoonful of salt have +been mixed, with boiling milk, or water enough to make a batter +sufficiently thick not to spread. Drop on a hot griddle, in large or +small cakes, as preferred, about one half inch in thickness. Cook +slowly, and when well browned on the under side, turn over. The cake may +be cooked slowly, until well done throughout, or, as the portion +underneath becomes well browned the first browned crust may be peeled +off with a knife, and the cake again turned. As rapidly as a crust +becomes formed and browned, one may be removed, and the cake turned, +until the whole is all browned. The thin wafer-like crusts are excellent +served with hot milk or cream. + +OATMEAL GEMS.--To one cupful of well-cooked oatmeal add one half +cupful of rich milk or thin cream, and the yolk of one egg. Beat all +together thoroughly; then add, continuing to beat, one and one third +cupfuls of Graham flour, and lastly the stiffly beaten white of the egg. +Bake in heated irons. If preferred, one cupful of white flour may be +used in place of the Graham. + +SNOW GEMS.--Beat together lightly but thoroughly two parts clean, +freshly fallen, dry snow, and one part best granular corn meal. Turn +into hot gem irons and bake quickly. The snow should not be packed in +measuring, and the bread should be prepared before the snow melts. + +POP OVERS.--For the preparation of these, one egg, one cupful of +milk, and one scant cupful of white flour are required. Beat the egg, +yolk and white separately. Add to the yolk, when well beaten, one half +of the milk, and sift in the flour a little at a time, stirring until +the whole is a perfectly smooth paste. Add the remainder of the milk +gradually, beating well until the whole is an absolutely smooth, light +batter about the thickness of cream. Stir in the stiffly beaten white of +the egg, and bake in hot earthen cups or muffin rings, and to prevent +them from sticking, sift flour into the rings after slightly oiling, +afterward turning them upside down to shake off all of the loose flour. + +GRANOLA GEMS.--Into three fourths of a cup of rich milk stir one +cup of Granola (prepared by the Sanitarium Food Co.). Drop into heated +irons, and bake for twenty or thirty minutes. + +BEAN GEMS.--Prepare the gems in the same manner as for Whole-Wheat +Puffs, using one half cup of milk, one egg, one cup of cooked beans +which have been rubbed through a colander and salted, and one cup and +one tablespoonful of white flour. A little variation in the quantity of +the flour may be necessary, dependent upon the moisture contained in the +beans, although care should be taken to have them quite dry. + +BREAKFAST ROLLS.--Sift a pint and a half of Graham flour into a +bowl, and into it stir a cupful of very cold thin cream or unskimmed +milk. Pour the liquid into the flour slowly, a few spoonfuls at a time, +mixing each spoonful to a dough with the flour as fast as poured in. +When all the liquid has been added, gather the fragments of dough +together, knead thoroughly for ten minutes or longer, until perfectly +smooth and elastic. The quantity of flour will vary somewhat with the +quality, but in general, the quantity given will be quite sufficient for +mixing the dough and dusting the board. When well kneaded, divide into +two portions; roll each over and over with the hands, until a long roll +about once inch in diameter is formed; cut this into two-inch lengths, +prick with a fork and place on perforated tins, far enough apart so that +one will not touch another when baking. Each roll should be as smooth +and perfect as possible, and with no dry flour adhering. Bake at once, +or let stand on ice for twenty minutes. The rolls should not be allowed +to stand after forming, unless on ice. From thirty to forty minutes will +be required for baking. When done, spread on the table to cool, but do +not pile one on top of another. + +Very nice rolls may be made in the same manner, using for the wetting +ice-cold soft water. They requite a longer kneading, are more crisp, but +less tender than those made with cream. + +With some brands of Graham flour the rolls will be much lighter if one +third white flour be used. Whole-wheat flour may be used in place of +Graham, if preferred. + +STICKS.--Prepare, and knead the dough the same as for rolls. When +ready to form, roll the dough much smaller; scarcely larger than one's +little finger, and cut into three or four-inch lengths. Bake the same as +rolls, for about twenty minutes. + +CREAM GRAHAM RAILS.--To one half cup cold cream add one half cup of +soft ice water. Make into a dough with three cups of Graham flour, +sprinkling in slowly with the hands, beating at the same time, so as to +incorporate as much air as possible, until the dough is too stiff to be +stirred; then knead thoroughly, form into rolls, and bake. + +CORN MUSH ROLLS.--Make a dough of one cup of corn meal mush, one +half cup of cream, and two and one half cups of white flour; knead +thoroughly, shape into rolls, and bake. + +FRUIT ROLLS.--Prepare the rolls as directed in the recipe for +Breakfast Rolls, and when well kneaded, work into the dough a half +cupful of Zante currants which have been well washed, dried, and +floured. Form the rolls in the usual manner, and bake. + +CREAM MUSH ROLLS.--Into a cupful of cold Graham mush beat +thoroughly three tablespoonfuls of thick, sweet cream. Add sufficient +Graham flour to make a rather stiff dough, knead thoroughly, shape into +roils, and bake. Corn meal, farina, and other mushes may be used in the +place of the Graham mush, if preferred. + +BEATEN BISCUIT.--Into a quart of whole-wheat flour mix a large cup +of must be very stiff, and rendered soft and pliable by thorough +kneading and afterward pounding with a mallet for at least half an hour +in the following manner: Pound the dough oat flat, and until of the same +thickness throughout; dredge lightly with flour; double the dough over +evenly and pound quickly around the outside, to fasten the edges +together and thus retain the air within the dough. When well worked, the +dough will appear flaky and brittle, and pulling a piece off it quickly +will cause a sharp, snapping sound. Mold into small biscuits, making an +indenture in the center of each with the thumb, prick well with a fork, +and place on perforated sheets, with a space between, and put at once +into the oven. The oven should be of the same temperature as for rolls. +If they are "sad" inside when cold, they were not well baked, as they +should be light and tender. If preferred, use one third white flour, +instead of all whole-wheat. Excellent results are also obtained by +chopping instead of pounding the dough. + +CREAM CRISPS.--Make a dough of one cupful of thin cream, and a +little more than three cups of Graham flour. Knead until smooth, then +divide the dough into several pieces, and place in a dish on ice for an +hour, or until ice cold. Roll each piece separately and quickly as thin +as brown paper. Cut with a knife into squares, prick with a fork, and +bake on perforated tins, until lightly browned on both sides. + +CREAM CRISPS NO. 2.--Into two and one half cups of cold cream or +rich milk, sprinkle slowly with the hands, beating meanwhile to +incorporate air, four cups of best Graham flour, sifted with one half +cup of granulated sugar. Add flour to knead; about two and one fourth +cups will be required. When well kneaded, divide into several portions, +roll each as thin as a knife blade, cut into squares, prick well with a +fork, and bake. + +GRAHAM CRISPS.--Into one half cupful of ice-cold soft water, stir +slowly, so as to incorporate as much air as possible, enough Graham +flour to make a dough stiff enough to knead. A tablespoonful of sugar +may be added to the water before stirring in the flour, if desired. +After kneading fifteen minutes, divide the dough into six portions; +roll each as thin as brown paper, prick with a fork, and bake on +perforated tins, turning often until both sides are a light, even brown. +Break into irregular pieces and serve. + +OATMEAL CRISPS.--Make a dough with one cupful of oatmeal porridge +and Graham flour. Knead thoroughly, roll very thin, and bake as directed +for Graham Crisps. A tablespoonful of sugar may be added if desired. + +GRAHAM CRACKERS.--Make a dough of one cup of cream and Graham flour +sufficient to make a soft dough. Knead thoroughly, and place on ice for +half an hour; then roll thin, cut into small cakes with a cookie-cutter, +prick with a fork, and bake on floured pans, in a brisk oven. A +tablespoonful of sugar may be added if desired. + +FRUIT CRACKERS.--Prepare a dough with one cup of cold sweet cream +and three cups of Graham flour, knead well, and divide into two +portions. Roll each quite thin. Spread one thickly with dates or figs +seeded and chopped; place the other one on top and press together with +the rolling pin. Cut into squares and bake. An additional one fourth of +a cup of flour will doubtless be needed for dusting the board and +kneading. + + + + +TABLE TOPICS. + + + Behind the nutty loaf is the mill wheel; behind the mill is the + wheat field; on the wheat field rests the sunlight; above the sun is + God.--_James Russell Lowell._ + + + Bread forms one of the most important parts of the ration of the + German soldier. In time of peace, the private soldier is supplied + day by day with one pound and nine ounces of bread; when fighting + for the Fatherland, every man is entitled to a free ration of over + two pounds of bread, and field bakery trains and steam ovens for + providing the large amount of bread required, form a recognized part + of the equipment of the German army. + + The wandering Arab lives almost entirely upon bread, with a few + dates as a relish. + + According to Count Rumford, the Bavarian wood-chopper, one of the + most hardy and hard-working men in the world, receives for his + weekly rations one large loaf of rye bread and a small quantity of + roasted meal. Of the meal he makes an infusion, to which he adds a + little salt, and with the mixture, which he calls burned soup, he + eats his rye bread. No beer, no beef, no other food than that + mentioned, and no drink but water; and yet he can do more work and + enjoys a better digestion and possesses stronger muscles than the + average American or Englishman, with their varied dietary. + + + The following truthful bit of Scandinavian history well illustrates + the influence of habits of frugality upon national character: "The + Danes were approaching, and one of the Swedish bishops asked how + many men the province of Dalarna could furnish. + + "'At least twenty thousand,' was the reply; 'for the old men are + just as strong and brave as the young ones.' + + "'But what do they live upon?' + + "'Upon bread and water. They take little account of hunger and + thirst, and when corn is lacking, they make their bread out of tree + bark.' + + "'Nay,' said the bishop, 'a people who eat tree bark and drink + water, the devil himself could not vanquish!' and neither were they + vanquished. Their progress was one series of triumphs, till they + placed Gustavus Vasa on the throne of Sweden." + + The word _biscuit_ embodies the process by which this form of bread + was made from time immemorial down to within the last century. _Bis_ + (twice), and _coctus_ (cooked), show that they were twice baked. + + Fragments of unfermented bread were discovered in the Swiss + lake-dwellings, which belong to the Neolithic age. + + Fermented bread is seldom seen in Northern Europe and Asia except + among the rich or the nobility. At one time, the captain of an + English vessel requested a baker of Gottenburg to bake a large + quantity of loaves of raised bread. The baker refused to undertake + an order of such magnitude, saying it would be quite impossible to + dispose of so much, until the captain agreed to take and pay for it + all. + + I made a study of the ancient and indispensable art of bread-making, + consulting such authorities as offered, going back to the primitive + days and first invention of the unleavened kind, and traveling + gradually down in my studies through that accidental souring of the + dough which it is supposed taught the leavening process, and through + the various fermentations thereafter till I came to "good, sweet, + wholesome bread,"--the staff of life. Leaven, which some deemed the + soul of bread, the _spiritus_ which fills its cellular tissues, + which is religiously preserved like the vestal fire,--some precious + bottleful, I suppose, brought over in the Mayflower, did the + business for America, and its influence is still rising, swelling, + spreading in cerulean billows over the land,--this seed I regularly + and faithfully procured from the village, until one morning I forgot + the rules and scalded my yeast; by which accident I discovered that + even this was not indispensable, and I have gladly omitted it ever + since. Neither did I put any soda or other acid or alkali into my + bread. It would seem that I made it according to the recipe which + Marcus Porcius Cato gave about two centuries before Christ: "Make + kneaded bread thus: Wash your hands and trough well. Put the meal + into the trough, add water gradually, and knead it thoroughly. When + you have needed it well, mold it, and bake it under a cover," that + is in a baking kettle.--_Thoreau in Walden._ + + + + +FRUITS + +Of all the articles which enter the list of foods, none are more +wholesome and pleasing than the fruits which nature so abundantly +provides. Their delicate hues and perfect outlines appeal to our sense +of beauty, while their delicious flavors gratify our appetite. Our +markets are supplied with an almost unlimited variety of both native and +tropical fruits, and it might be supposed that they would always appear +upon the daily bill of fare; yet in the majority of homes this is rarely +the case. People are inclined to consider fruit, unless the product of +their own gardens, a luxury too expensive for common use. Many who use a +plentiful supply, never think of placing it upon their tables, unless +cooked. Ripe fruit is a most healthful article of diet when partaken of +at seasonable times; but to eat it, or any other food, between meals, is +a gross breach of the requirements of good digestion. + +Fruits contain from seventy-five to ninety-five per cent of water, and a +meager proportion of nitrogenous matter; hence their value as +nutrients, except in a few instances, is rather small; but they supply a +variety of agreeable acids which refresh and give tone to the system, +and their abundant and proper use does much to keep the vital machinery +in good working order. + +Aside from the skin and seeds, all fruits consist essentially of two +parts,--the cellulose structure containing the juice, and the juice +itself. The latter is water, with a small proportion of fruit sugar +(from one to twenty per cent in different varieties), and vegetable +acids. These acids are either free, or combined with potash and lime in +the form of acid salts. They are mallic, citric, tartaric, and pectic +acids. The last-named is the jelly-producing principle. + +While the juice, as we commonly find it, is readily transformable for +use in the system, the cellular structure of the fruit is not so easily +digested. In some fruits, as the strawberry, grape, and banana, the cell +walls are so delicate as to be easily broken up; but in watermelons, +apples, and oranges, the cells are coarser, and form a larger bulk of +the fruit, hence are less easily digested. As a rule, other points being +equal, the fruits which yield the richest and largest quantity of +juices, and also possess a cellular framework the least perceptible on +mastication, are the most readily digested. A certain amount of waste +matter is an advantage, to give bulk to our food; but persons with weak +stomachs, who cannot eat certain kinds of fruit, are often able to +digest the juice when taken alone. + +Unripe fruits differ from ripe fruits in that they contain, starch, +which during ripening is changed into sugar, and generally some +proportion of tannic acid, which gives them their astringency. The +characteristic constituent of unripe fruit, however, is pectose, an +element insoluble in water, but which, as maturation proceeds, is +transformed into pectic and pectosic acids. These are soluble in boiling +water, and upon cooling, yield gelatinous solutions. Their presence +makes it possible to convert the juice of ripe fruits into jelly. Raw +starch in any form is indigestible, hence unripe fruit should never be +eaten uncooked. As fruit matures, the changes it undergoes are such as +best fit for consumption and digestion. The following table shows the +composition of the fruits in common use:-- + + +ANALYSIS. + + Water. Albumen. Sugar. Free Acid. Pectose. Cellulose Mineral + Matter. + Apples 83.0 0.4 6.8 1.0 5.2 3.2 0.4 + Pears 84.0 0.3 7.0 0.1 4.6 3.7 0.3 + Peaches 85.0 0.5 1.8 0.7 8.0 3.4 0.6 + Grapes 80.0 0.7 Glucose. Tartaric. 3.1 2.0 0.4 + 13.0 0.8 + Plums 82.0 0.2 3.6 0.5 5.7 ... 0.6 + Gooseberries 86.0 0.4 7.0 1.5 1.9 2.7 0.5 + Strawberries 87.6 0.5 4.5 1.3 0.1 ... 0.6 + Raspberries 86.+ 0.5 4.7 1.3 1.7 ... 0.4 + Currants 85.2 0.4 6.4 1.8 0.2 ... 0.5 + Blackberries 86.4 0.5 4.4 1.1 1.4 ... 0.4 + Cherries 75.0 0.9 13.1 0.3 2.2 ... 0.6 + Apricots 85.0 .08 1.0 ... 5.9 ... 0.8 + Oranges 86.0 [A] 8 to 10 ... ... ... ... + Dates 20.8 6.6 54.0 Fat. 12.3 5.5 1.6 + 0.2 + Bananas 73.9 4.8 19.7[B] Fat. ... 0.2 0.8 + 0.6 + Turkey Figs 17.5 6.1 57.5 Fat. 8.4[C] 7.3 2.3 + 0.9 + +[Table Note A: Small quantities of albumen, citric acid, citrate of +potash, cellulose, etc.] + +[Table Note B: Sugar and pectose.] + +[Table Note C: Starch, pectose, etc.] + + +There is a prevailing notion that the free use of fruits, especially in +summer, excites derangement of the digestive organs. When such +derangement occurs, it is far more likely to have been occasioned by the +way in which the fruit was eaten than by the fruit itself. Perhaps it +was taken as a surfeit dish at the end of a meal. It may have been eaten +in combination with rich, oily foods, pastry, strong coffee, and other +indigestible viands, which, in themselves, often excite an attack of +indigestion. Possibly it was partaken of between meals, or late at +night, with ice cream and other confections, or it was swallowed without +sufficient mastication. Certainly, it is not marvelous that stomach and +bowel disorders do result under such circumstances. The innocent fruit, +like many other good things, being found in "bad company," is blamed +accordingly. An excess of any food at meals or between meals, is likely +to prove injurious, and fruits present no exception to this rule. Fruit +taken at seasonable times and in suitable quantities, alone or in +combination with proper foods, gives us one of the most agreeable and +healthful articles of diet. Fruit, fats, and meats do not affiliate, and +they are liable to create a disturbance whenever taken together. + +Partially decayed, stale, and over-ripe, as well as unripe fruit, should +never be eaten. According to M. Pasteur, the French scientist, all +fruits and vegetables, when undergoing even incipient decay, contain +numerous germs, which, introduced into the system, are liable to produce +disturbances or disease. Perfectly fresh, ripe fruit, with proper +limitations as to quantity and occasion, may be taken into a normal +stomach with impunity at any season. + +It is especially important that all fruits to be eaten should not only +be sound in quality, but should be made perfectly clean by washing if +necessary, since fruit grown near the ground is liable to be covered +with dangerous bacteria (such as cause typhoid fever or diphtheria), +which exist in the soil or in the material used in fertilizing it. + +Most fruits, properly used, aid digestion either directly or indirectly. +The juicy ones act as dilutents, and their free use lessens the desire +for alcohol and other stimulants. According to German analysts, the +apple contains a larger percentage of phosphorus than any other fruit, +or than any vegetable. In warm weather and in warm climates, when foods +are not needed for a heat-producing purpose, the diet may well consist +largely of fruits and succulent vegetables, eaten in combination with +bread and grains. In case of liver and kidney affections, rheumatism, +and gout, the use of fruit is considered very beneficial by many +scientific authorities. + +To serve its best purpose, raw fruit should be eaten without sugar or +other condiments, or with the addition of as small a quantity as +possible. + +It is a disputed question whether fruits should begin or end the meal; +but it is generally conceded by those who have given the matter +attention, that fruit eaten at the beginning of a meal is itself the +more readily digested, and aids in the digestion of other foods, since +fruits, like soups, have the property of stimulating the flow of the +digestive juices. Something, however, must depend upon the character of +the fruit; oranges, melons, and like juicy fruits, are especially useful +as appetizers to begin the meal, while bananas and similar fruits agree +better if taken with other food, so as to secure thorough mixture with +saliva. This is true of all fruits, except such pulpy fruits as +strawberries, peaches, melons, grapes, and oranges. It is often +erroneously asserted that fruit as dessert is injurious to digestion. +For those people, however, who regulate their bill of fare in accordance +with the principles of hygiene, a simple course of fruit is not only +wholesome, but is all that is needed after a dinner; and much time, +labor, and health will be saved when housekeepers are content to serve +desserts which nature supplies all ready for use, instead of those +harmful combinations in the preparing of which they spend hours of +tiresome toil. + +DESCRIPTION.--For convenience, fruits may be grouped together; as, +_pomaceous_ fruits, including the apple, quince, pear, etc.; the +_drupaceous_ fruits, those provided with a hard stone surrounded by a +fleshy pulp, as the peach, apricot, plum, cherry, olive, and date; the +orange or citron group, including the orange, lemon, lime, citron, grape +fruit, shaddock, and pomegranate; the _baccate_ or berry kind, +comprising the grape, gooseberry, currant, cranberry, whortleberry, +blueberry, and others; the _arterio_ group, to which belong raspberries, +strawberries, dewberries, and blackberries; the fig group; the gourd +group, including--melons and cantaloupes; and foreign fruits. + +It is impossible, in the brief scope of this work, to enumerate the +infinite varieties of fruit; but we will briefly speak of some of the +most common found in the gardens and markets of this latitude. + +APPLES.--The origin and first home of the apple, is unknown. If +tradition is to be believed, it was the inauspicious fruit to which may +be traced all the miseries of mankind. In pictures of the temptation in +the garden of Eden, our mother Eve is generally represented as holding +an apple in her hand. + +We find the apple mentioned in the mythologies of the Greeks, Druids, +and Scandinavians. The Thebans offered apples instead of sheep as a +sacrifice to Hercules, a custom derived from the following +circumstance:-- + +"At one time, when a sacrifice was necessary, the river Asopus had so +inundated the country that it was impossible to take a sheep across it +for the purpose, when some youths, recollecting that the Greek word +_melon_ signified both sheep and an apple, stuck wooden pegs into the +fruit to represent legs, and brought this vegetable quadruped as a +substitute for the usual offering. After this date, the apple was +considered as especially devoted to Hercules." + +In ancient times, Greece produced most excellent apples. They were the +favorite dessert of Phillip of Macedon and Alexander the Great, the +latter causing them to be served at all meals. Doubtless they came to be +used to excess; for it is recorded of the Athenian lawgiver, Solon, that +he made a decree prohibiting a bridegroom from partaking of more than +one at his marriage banquet, a law which was zealously kept by the +Greeks, and finally adopted by the Persians. In Homer's time the apple +was regarded as one of the precious fruits. It was extensively +cultivated by the Romans, who gave to new varieties the names of many +eminent citizens, and after the conquest of Gaul, introduced its culture +into Southwestern Europe, whence it has come to be widely diffused +throughout all parts of the temperate zone. + +Apples were introduced into the United States by the early settlers, +and the first trees were planted on an island in Boston Harbor, which +still retains the name of Apple Island. The wild crab tree is the parent +of most of the cultivated varieties. + +THE PEAR.--The origin of the pear, like that of the apple, is +shrouded in obscurity, though Egypt, Greece, and Palestine dispute for +the honor of having given birth to the tree which bears this prince of +fruits. Theophrastus, a Greek philosopher of the fourth century, speaks +of the pear in terms of highest praise; and Galen, the father of medical +science, mentions the pear in his writings as possessing "qualities +which benefit the stomach." The pear tree is one of the most hardy of +all fruit trees, and has been known to live several hundred years. + +THE QUINCE.--This fruit appears to have been a native of Crete, +from whence it was introduced into ancient Greece; and was largely +cultivated by both Greeks and Romans. In Persia, the fruit is edible in +its raw state; but in this country it never ripens sufficiently to be +palatable without being cooked. The fruit is highly fragrant and +exceedingly acid, and for these reasons it is largely employed to flavor +other fruits. + +THE PEACH.--This fruit, as its botanical name, _prinus Persica_, +indicates, is a native of Persia, and was brought from that country to +Greece, from whence it passed into Italy. It is frequently mentioned by +ancient writers, and was regarded with much esteem by the people of +Asia. The Romans, however, had the singular notion that peaches gathered +in Persia contained a deadly poison, but if once transplanted to another +soil, this injurious effect was lost. In composition, the peach is +notable for the small quantity of saccharine matter it contains in +comparison with other fruits. + +THE PLUM.--The plum is one of the earliest of known fruits. Thebes, +Memphis, and Damascus were noted for the great number of their plum +trees in the early centuries. Plum trees grow wild in Asia, America, and +the South of Europe, and from these a large variety of domestic plum +fruits have been cultivated. + +Plums are more liable than most other fruits to produce disorders of +digestion, and when eaten raw should be carefully selected, that they be +neither unripe nor unripe. Cooking renders them less objectionable. + +THE PRUNE.--The plum when dried is often called by its French +cognomen, _prune_. The larger and sweeter varieties are generally +selected for drying, and when good and properly cooked, are the most +wholesome of prepared fruits. + +THE APRICOT.--This fruit seems to be intermediate between the peach +and the plum, resembling the former externally, while the stone is like +that of the plum. The apricot originated in Armenia, and the tree which +bears the fruit was termed by the Romans "the tree of Armenia." It was +introduced into England in the time of Henry VIII. The apricot is +cultivated to some extent in the United States, but it requires too much +care to permit of its being largely grown, except in certain sections. + +THE CHERRY.--The common garden cherry is supposed to have been +derived from the two species of wild fruit, and historians tell us that +we are indebted to the agricultural experiments of Mithridates, the +great king of ancient Pontus, for this much esteemed fruit. It is a +native of Asia Minor, and its birthplace. + +THE OLIVE.--From time immemorial the olive has been associated with +history. The Scriptures make frequent reference to it, and its +cultivation was considered of first importance among the Jews, who used +its oil for culinary and a great variety of other purposes. Ancient +mythology venerated the olive tree above all others, and invested it +with many charming bits of fiction. Grecian poets sang its praises, and +early Roman writers speak of it with high esteem. In appearance and size +the fruit is much like the plum; when ripe, it is very dark green, +almost black, and possesses a strong, and, to many people, disagreeable +flavor. The pulp abounds in a bland oil, for the production of which it +is extensively cultivated in Syria, Egypt, Italy, Spain, and Southern +France. The fruit itself is also pickled and preserved in various ways, +but, like all other similar commodities when thus prepared, it is by no +means a wholesome article of food. + +THE DATE.--The date is the fruit of the palm tree so often +mentioned in the Sacred Writings, and is indigenous to Africa and +portions of Asia. The fruit grows in bunches which often weigh from +twenty to twenty-five pounds, and a single tree will bear from one to +three thousand pounds in a season. The date is very sweet and +nutritious. It forms a stable article of diet for the inhabitants of +some parts of Egypt, Arabia, and Persia, and frequently forms the chief +food of their horses, dogs, and camels. The Arabs reduce dried dates to +a meal, and make therefrom a bread, which often constitutes their sole +food on long journeys through the Great Desert. The inhabitants of the +countries where the date tree flourishes, put its various productions to +innumerable uses. From its leaves they make baskets, bags, mats, combs, +and brushes; from its stalks, fences for their gardens; from its fibers, +thread, rope, and rigging; from its sap, a spirituous liquor; from its +fruit, food for man and beast; while the body of the tree furnishes them +with fuel. The prepared fruit is largely imported to this country. That +which is large, smooth, and of a soft reddish yellow tinge, with a +whitish membrane between the flesh and stone, is considered the best. + +THE ORANGE.--According to some authors, the far-famed "golden fruit +of the Hesperides," which Hercules stole, was the orange; but it seems +highly improbable that it was known to writers of antiquity. It is +supposed to be indigenous to Central and Eastern Asia. Whatever its +nativity, it has now spread over all the warmer regions of the earth. +The orange tree is very hardy in its own habitat, and is one of the most +prolific of all fruit-bearing trees, a single tree having been known to +produce twenty thousand good oranges in a season. Orange trees attain +great age. There are those in Italy and Spain which are known to have +flourished for six hundred years. Numerous varieties of the orange are +grown, and are imported to our markets from every part of the globe. +Florida oranges are among the best, and when obtained in their +perfection, are the most luscious of all fruits. + +THE LEMON.--This fruit is supposed to be a native of the North of +India, although it is grown in nearly all sub-tropical climates. In +general, the fruit is very acid, but in a variety known as the sweet +lemon, or bergamot (said to be a hybrid of the orange and lemon), the +juice is sweet. The sour lemon is highly valued for its antiscorbutic +properties, and is largely employed as a flavoring ingredient in +culinary preparations, and in making a popular refreshing beverage. + +THE CITRON.--The citron is a fruit very similar to the lemon, +though larger in size and less succulent. It is supposed to be identical +with the Hebrew _tappuach_, and to be the fruit which is mentioned in +the English version of the Old Testament as "apple." The citron is not +suitable for eating in its raw state, though its juice is used in +connection with water and sugar to form an excellent acid drink. Its +rind, which is very thick, with a warty and furrowed exterior, is +prepared in sugar and largely used for flavoring purposes. + +THE LIME.--The fruit of the lime is similar to the lemon, though +much smaller in size. It is a native of Eastern Asia, but has long been +cultivated in the South of Europe and other sub-tropical countries. The +fruit is seldom used except for making acidulous drinks, for which it is +often given the preference over the lemon. + +THE GRAPE FRUIT.--This fruit, a variety of shaddock, belongs to the +great _citrus_ family, of which there are one hundred and sixty-nine +known varieties. The shaddock proper, however, is a much larger fruit, +frequently weighing from ten to fourteen pounds. Although a certain +quantity of grape fruit is brought from the West Indies, our principal +supply is derived from Florida. It is from two to four times the size of +an ordinary orange, and grows in clusters. It is rapidly gaining in +favor with fruit lovers. Its juice has a moderately acid taste and makes +a pleasing beverage. The pulp, carefully separated, is also much +esteemed. + +THE POMEGRANATE.--This fruit has been cultivated in Asia from +earliest antiquity, and is still quite generally grown in most tropical +climes. In the Scriptures it is mentioned with the vine, fig, and olive, +among the pleasant fruits of the promised land. It is about the size of +a large peach, of a fine golden color, with a rosy tinge on one side. +The rind is thick and leathery. The central portion is composed of +little globules of pulp and seeds inclosed in a thin membrane, each seed +being about the size of a red currant. It is sub-acid, and slightly +bitter in taste. The rind is strongly astringent, and often used as a +medicine. + +THE GRAPE.--Undoubtedly the grape was one of the first fruits eaten +by mankind, and one highly valued from antiquity down to the present +time. Although this fruit is often sadly perverted in the manufacture of +wine, when rightly used it is one of the most excellent of all fruits. +The skins and seeds are indigestible and should be rejected, but the +fresh, juicy pulp is particularly wholesome and refreshing. Several +hundred varieties of the grape are cultivated. Some particularly sweet +varieties are made into raisins, by exposure to the sun or to artificial +heat. Sun-dried grapes make the best raisins. The so-called English or +Zante currant belongs to the grape family, and is the dried fruit of a +vine which grows in the Ionian Islands and yields a very small berry. +The name _currant_, as applied to these fruits, is a corruption of the +word _Corinth_, where the fruit was formerly grown. + +THE GOOSEBERRY.--The gooseberry probably derives its name from +gorse or goss, a prickly shrub that grows wild in thickets and on +hillsides in Europe, Asia, and America. It was known to the ancients, +and is mentioned in the writings of Theocritus and Pliny. Gooseberries +were a favorite dish with some of the emperors, and were extensively +cultivated in gardens during the Middle Ages. The gooseberry is a +wholesome and agreeable fruit, and by cultivation may be brought to a +high state of perfection in size and flavor. + +THE CURRANT.--This fruit derives its name from its resemblance to +the small grapes of Corinth, sometimes called Corinthus, and is +indigenous to America, Asia, and Europe. The fruit is sharply acid, +though very pleasant to the taste. Cultivation has produced white +currants from the red, and in a distinct species of the fruit grown in +Northern Europe and Russia, the currants are black or yellow. + +THE WHORTLEBERRY AND BLUEBERRY.--These are both species of the same +fruit, which grows in woods and waste places in the North of Europe and +America. Of the latter species there are two varieties, the high-bush +and the low-bush, which are equally palatable. The fruit is very sweet +and pleasant to the taste, and is one of the most wholesome of all +berries. + +THE CRANBERRY.--A German writer of note insists that the original +name of this fruit was cram-berry, because after dinner, when one was +filled with other food, such was its pleasant and seductive flavor that +he could still "cram" quite a quantity thereof, in defiance of all +dietetic laws. Other writers consider the name a corruption of +craneberry, so called because it is eagerly sought after by the cranes +and other birds which frequent the swamps and marshes where it chiefly +grows. The fruit is extremely acid, and is highly valued for sauces and +jellies. Cranberries are among the most convenient fruits for keeping. +Freezing does not seem to hurt them, and they may be kept frozen all +winter, or in water without freezing, in the cellar, or other cool +places, for a long period. + +THE STRAWBERRY.--The flavor of antiquity rests upon the wild +strawberry. Its fruit was peddled by itinerant dealers about the streets +of ancient Grecian and Roman cities. Virgil sings of it in pastoral +poems, and Ovid mentions it in words of praise. The name by which the +fruit was known to the Greeks indicates its size; with the Latins its +name was symbolic of its perfume. The name _strawberry_ probably came +from the old Saxon _streawberige_, either from some resemblance of the +stems to straw, of from the fact that the berries have the appearance +when growing of being strewn upon the ground. In olden times, children +strung the berries upon straws, and sold so many "straws of berries" for +a penny, from which fact it is possible the name may have been derived. +The strawberry is indigenous to the temperate regions of both the +Eastern and Western Hemispheres, but it seems to have been matured in +gardens, only within the last two centuries. + +THE RASPBERRY.--This fruit grows in both a wild and a cultivated +state. It derives its name from the rough rasps or spines with which the +bushes are covered. Among the ancients it was called "the bramble of Mt. +Ida," because it was abundant upon that mountain. It is a hardy fruit, +found in most parts of the world, and is of two special varieties, the +black and the red. + +THE BLACKBERRY.--This fruit is a native of America and the greater +part of Europe. There are one hundred and fifty-one named species, +although the high-blackberry and the low-blackberry, or dewberry, are +said to have furnished the best cultivated varieties. + +THE MULBERRY.--Different varieties of the mulberry tree produce +white, red, and black mulberries of fine aromatic flavor, and acidulous +or sweet taste. Persia is supposed to be the native home of this fruit, +from whence it was carried, at an early date, to Asia Minor and to +Greece. The Hebrews were evidently well acquainted with it. It was also +cultivated by the farmers of Attica and Peloponnesus. The ancient +mulberry was considered the wisest and most prudent of trees, because it +took care not to put forth the smallest bud until the cold of winter had +disappeared, not to return. Then, however, it lost no time, but budded +and blossomed in a day. Several varieties are found in the United +States. + +THE MELON.--This is the generic name for all the members of the +gourd tribe known as cantaloupes, muskmelons, and watermelons. The fruit +varies greatly in size and color, and in the character of the rind. When +fresh and perfectly ripe, melons are among the most delicious of edible +fruits. + +THE FIG.--In the most ancient histories, the fig tree is referred +to as among the most desirable productions of the earth. It was the +only tree in the garden of Eden of which the Sacred Writings make +particular mention. Among the inhabitants of ancient Syria and Greece, +it formed one of the principal articles of food. Its cultivation was, +and is still, extensively carried on in nearly all Eastern countries; +also in Spain, Southern France, and some portions of the United States. +The fruit is pear-shaped, and consists of a pulpy mass full of little +seeds. Dried and compressed figs are largely imported, and are to be +found in all markets. Those brought from Smyrna are reputed to be the +best. + +THE BANANA.--This is essentially a tropical fruit growing very +generally in the East, the West Indies, South American countries, and +some of the Southern States. The plant is an annual, sending up stems to +the height of ten or fifteen feet, while drooping from the top are +enormous leaves three or four feet in length, and looking, as one writer +has aptly said, like "great, green quill pens." It is planted in fields +like corn, which in its young growth it much resembles. Each plant +produces a single cluster of from eighty to one hundred or more bananas, +often weighing in the aggregate as high as seventy pounds. The banana is +exceedingly productive. According to Humboldt, a space of 1,000 feet, +which will yield only 38 pounds of wheat, or 462 pounds of potatoes, +will produce 4,000 pounds of bananas, and in a much shorter period of +time. It is more nutritious than the majority of fruits, and in tropical +countries is highly valued as a food, affording in some localities the +chief alimentary support of the people. Its great importance as a food +product is shown by the fact that three or four good sized bananas are +equal in nutritive value to a pound of bread. The amount of albumen +contained in a pound of bananas is about the same as that found in a +pound of rice, and the total nutritive value of one pound of bananas is +only a trifle less than that of an equal quantity of the best beefsteak. + +The unripe fruit, which contains a considerable percentage of starch, is +often dried in the oven and eaten as bread, which, in this state, it +considerably resembles in taste and appearance. Thus prepared, it may be +kept for a long time, and is very serviceable for use on long journeys. +The variety of the banana thus used is, however, a much larger kind +than any of those ordinarily found in our Northern markets, and is known +as the plantain. The dried plantain, powdered, furnishes a meal of +fragrant odor and bland taste, not unlike common wheat flour. It is said +to be easy of digestion, and two pounds of the dry meal or six pounds of +the fruit is the daily allowance for a laborer in tropical America. + +THE PINEAPPLE.--This delicious fruit is a native of South America, +where it grows wild in the forests. It is cultivated largely in tropical +America, the West Indies, and some portions of Europe. The fruit grows +singly from the center of a small plant having fifteen or more long, +narrow, serrated, ridged, sharp-pointed leaves, seemingly growing from +the root. In general appearance it resembles the century plant, though +so much smaller that twelve thousand pineapple plants may be grown on +one acre. From the fibers of the leaves is made a costly and valuable +fabric called _pina_ muslin. + +Nothing can surpass the rich, delicate flavor of the wild pineapple as +found in its native habitat. It is in every way quite equal to the best +cultivated variety. The most excellent pineapples are imported from the +West Indies, but are seldom found in perfection in out Northern markets. + + +FRESH FRUIT FOR THE TABLE. + +All fruit for serving should be perfectly ripe and sound. Immature fruit +is never wholesome, and owing to the large percentage of water in its +composition, fruit is very prone to change; hence over-ripe fruit should +not be eaten, as it is liable to ferment and decompose in the digestive +tract. + +Fruit which has begun, however slightly, to decay, should be rejected. +Juice circulates through its tissues in much the same manner as the +blood circulates through animal tissues, though not so rapidly and +freely. The circulation is sufficient, however, to convey to all parts +the products of decomposition, when only a small portion has undergone +decay, and although serious results do not always follow the use of +such fruit, it certainly is not first-class food. + +If intended to be eaten raw, fruit should be well ripened before +gathering, and should be perfectly fresh. Fruit that has stood day after +day in a dish upon the table, in a warm room, is far less wholesome and +tempting than that brought fresh from the storeroom or cellar. All +fruits should be thoroughly cleansed before serving. Such fruit as +cherries, grapes, and currants may be best washed by placing in a +colander, and dipping in and out of a pan of water until perfectly +clean, draining and drying before serving. + + +_DIRECTIONS FOR SERVING FRUITS._ + +APPLES.--In serving these, the "queen of all fruits," much +opportunity is afforded for a display of taste in their arrangement. +After wiping clean with a damp towel, they may be piled in a fruit +basket, with a few sprigs of green leaves here and there between their +rosy cheeks. The feathery tops of carrots and celery are pretty for this +purpose. Oranges and apples so arranged, make a highly ornamental dish. + +Raw mellow sweet apples make a delicious dish when pared, sliced, and +served with cream. + +BANANAS.--Cut the ends from the fruit and serve whole, piled in a +basket with oranges, grapes, or plums. Another way is to peel, slice, +and serve with thin cream. Bananas are also very nice sliced, sprinkled +lightly with sugar, and before it had quite dissolved, covered with +orange juice. Sliced bananas, lightly sprinkled with sugar, alternating +in layers with sections of oranges, make a most delicious dessert. + +CHERRIES.--Serve on stems, piled in a basket or high dish, with +bits of green leaves and vines between. Rows of different colored +cherries, arranged in pyramidal form, make also a handsome dish. + +CURRANTS.--Large whole clusters may be served on the stem, and when +it is possible to obtain both red and white varieties, they make a most +attractive dish. Put them into cold water for a little time, cool +thoroughly, and drain well before using. Currants, if picked from the +stems after being carefully washed and drained, may be served lightly +sprinkled with sugar. Currants and raspberries served together, half and +half, or one third currants two thirds raspberries, are excellent. Only +the ripest of currants should be used. + +GOOSEBERRIES.--When fresh and ripe, the gooseberry is one of the +most delicious of small fruits. Serve with stems on. Drop into cold +water for a few moments, drain, and pile in a glass dish for the table. + +GRAPES.--Grapes need always to be washed before serving. Drop the +bunches into ice water, let them remain ten of fifteen minutes, then +drain and serve. An attractive dish may be made by arranging bunches of +different colored grapes together on a plate edged with grape leaves. + +MELONS.--Watermelons should be served very cold. After being well +washed on the outside, put on ice until needed. Cut off a slice at the +ends, that each half may stand upright on a plate, and then cut around +in even slices. Instead of cutting through the center into even halves, +the melon may be cut in points back and forth around the entire +circumference, so that when separated, each half will appear like a +crown. Another way is to take out the central portion with a spoon, in +cone-shaped pieces, and arrange on a plate with a few bits of ice. Other +melons may be served in halves, with the seeds removed. The rough skin +of the cantaloupe should be thoroughly scrubbed with a vegetable brush, +then rinsed and wiped, after which bury the melon in broken ice till +serving time; divide into eighths or sixteenths, remove the seeds, +reconstruct the melon, and serve surrounded with ice, on a folded +napkin, or arranged on a bed of grape leaves. Do not cool the melon by +placing ice upon the flesh, as the moisture injures the delicate flavor. + +ORANGES.--Serve whole or cut the skin into eighths, halfway down, +separating it from the fruit, and curling it inward, thus showing half +the orange white and the other half yellow; or cut the skin into +eighths, two-thirds down, and after loosening from the fruit, leave them +spread open like the petals of a lily. Oranges sliced and mixed with +well ripened strawberries, in the proportion of three oranges to a quart +of berries, make--a palatable dessert. + +PEACHES AND PEARS.--Pick out the finest, and wipe the wool from the +peaches. Edge a plate with uniform sized leaves of foliage plant of the +same tints as the fruit, and pile the fruit artistically upon it, +tucking sprays or tips of the plant between. Bits of ice may also be +intermingled. Yellow Bartlett pears and rosy-cheeked peaches arranged in +this way are most ornamental. + +PEACHES AND CREAM.--Pare the peaches just as late as practicable, +since they become discolored by standing. Always use a silver knife, as +steel soon blackens and discolors the fruit. If sugar is to be used, do +not add it until the time for serving, as it will start the juice, and +likewise turn the fruit brown, destroying much of its rich flavor. Keep +on ice until needed for the table. Add cream with each person's dish. + +PINEAPPLES.--The pineapple when fresh and ripened to perfection, is +as mellow and juicy as a ripe peach, and needs no cooking to fit it for +the table. Of course it must be pared, and have the eyes and fibrous +center removed. Then it may be sliced in generous pieces and piled upon +a plate, or cut into smaller portions and served in saucers. No +condiments are necessary; even the use of sugar detracts from its +delicate flavor. Pineapples found in our Northern markets are, however, +generally so hard and tough as to require cooking, or are valuable only +for their juice, which may be extracted and used for flavoring other +fruits. When sufficiently mellow to be eaten raw, they are usually so +tart as to seem to require a light sprinkling of sugar to suit most +tastes. Pineapples pared, cut into dice or small pieces, lightly +sprinkled with sugar, to which just before serving, a cup of orange +juice is added, form a delicious dish. + +PLUMS.--Plums make a most artistic fruit piece, served whole and +arranged with bunches of choice green grapes, in a basket or glass dish. +A fine edge may be made from the velvety leaves of dark purple foliage +plants. + +PRESSED FIGS.--Look over carefully, and select only such as are +perfectly good. They may be served dry, mixed with bunches of raisins, +or steamed over a kettle of boiling water. Steamed figs make an +excellent breakfast dish, and are considered much more wholesome then +when used dry. Steamed raisins are likewise superior to dried raisins. + +RASPBERRIES, BLACKBERRIES, DEWBERRIES, BLUEBERRIES AND WHORTLEBERRIES, +require careful looking over to remove all insects, stems, and over-ripe +fruit. Blueberries and whortleberries frequently need to be washed. They +are then drained by spreading on a sieve or colander. Perfectly ripe, +they are more healthful without condiments; but sugar and cream are +usually considered indispensable. + +If necessary to wash strawberries, they should be put into cold water, a +few at a time, pushed down lightly beneath the water several times until +entirely clean, then taken out one by one, hulled, and used at once. +Like all other small fruits and berries they are more wholesome served +without cream, but if cream is used, each person should be allowed to +add it to his own dish, as it quickly curdles and renders the whole dish +unsightly; if allowed to stand, it also impairs the flavor of the fruit. + +FROSTED FRUIT.--Prepare a mixture of the beaten white of egg, +sugar, and a very little cold water. Dip nice bunches of clean currants, +cherries, or grapes into the mixture; drain nearly dry, and roll lightly +in powdered sugar. Lay them on white paper to dry. Plums, apricots, and +peaches may be dipped in the mixture, gently sprinkled with sugar, then +allowed to dry. This method of preparing fruit is not to be commended +for its wholesomeness, but it is sometimes desirable for ornament. + + +KEEPING FRESH FRUIT. + +Of the numerous varieties of fruits grown in this country, apples and +pears are about the only ones that can be kept for any length of time +without artificial means. As soon as fruit has attained its maturity, a +gradual change or breaking down of tissues begins. In some fruits this +process follows rapidly; in other it is gradual. There is a certain +point at which the fruits are best suited for use. We call it +mellowness, and say that the fruit is in "good eating condition." When +this stage has been reached, deterioration and rotting soon follow. In +some fruits, as the peach, plum, and early varieties of apples and +pears, these changes occur within a few days after maturity, and it is +quite useless to attempt to keep them; in others, like the later +varieties of apples and pears, the changes are slow but none the less +certain. To keep such fruits we must endeavor to retard or prolong the +process of change, by avoiding all conditions likely to hasten decay. +Even with ordinary care, sound fruit will keep for quite a length of +time; but it can be preserved in better condition and for a longer +period by careful attention to the following practical points:-- + +1. If the fruit is of a late variety, allow it to remain on the tree as +long as practicable without freezing. + +2. Always pick and handle the fruit with the greatest care. + +3. Gather the fruit on a dry, cool day, and place in heaps or bins for +two or three weeks. + +4. Carefully sort and pack in barrels, placing those most mellow and +those of different varieties in different barrels; head the barrels, +label, and place in a cool, dry place where the temperature will remain +equable. Some consider it better to keep fruit in thin layers upon broad +shelves in a cool place. This plan allows frequent inspection and +removal of all affected fruit without disturbance of the remainder. + +5. Warmth and moisture are the conditions most favorable to +decomposition, and should be especially guarded against. + +6. The best temperature for keeping fruit is about 34 deg. F., or 2 deg. +above freezing. + +Another method which is highly recommended is to sprinkle a layer of +sawdust on the bottom of a box, and then put in a layer of apples, not +allowing them to tough each other. Upon this pack more sawdust; then +another layer of apples, and so on until the box is filled. After +packing, place up from the ground, in a cellar or storeroom, and they +will keep perfectly, retaining their freshness and flavor until brought +out. The _Practical Farmer_ gives the following rough but good way to +store and keep apples: "Spread plenty of buckwheat chaff on the barn +floor, and on this place the apples, filling the interstices with the +chaff. Cover with the chaff and then with straw two or three feet deep. +The advantage of this is that covering and bedding in chaff excludes +cold, prevents air currents, maintains a uniform temperature, absorbs +the moisture of decay, and prevents the decay produced by moisture." + +The ordinary cellar underneath the dwelling house is too warm and damp +for the proper preservation of fruit, and some other place should be +provided if possible. A writer in the _American Agriculturist_ thus +calls attention to an additional reason why fruit should not be stored +beneath living-rooms: "After late apples are stored for the winter, a +gradual change begins within the fruit. It absorbs oxygen from the air +of the room, and gives off carbonic acid gas. Another change results in +the formation of water, which is given off as moisture. The taking up of +oxygen by the fruit and the giving off of carbonic acid, in a short time +so vitiates the atmosphere of the room in which the fruit is kept, that +it will at once extinguish a candle, and destroy animal life. An +atmosphere of this kind tends to preserve the fruit. There being little +or no oxygen left in the air of the room, the process of decay is +arrested. Hence it is desirable that the room be air tight, in order to +maintain such an atmosphere." + +The production of carbonic acid shows that a cellar in or under a +dwelling, is an improper place for storing fresh fruit. When the gas is +present in the air in sufficient proportion, it causes death, and a very +small quantity will cause headache, listlessness, and other unpleasant +effects. No doubt many troubles attributed to malaria, are due to gases +from vegetables and fruits stored in the cellar. A fruit cellar should +be underneath some other building rather than the dwelling, or a fruit +house may be built entirely above the ground. A house to keep fruit +properly must be built upon the principle of a refrigerator. Its walls, +floor, and ceiling should be double, and the space between filled with +sawdust. The doors and windows should be double; and as light is +undesirable, the windows should be provided with shutters. There should +be a small stove for use if needed to keep a proper temperature in +severe weather. + +TO KEEP GRAPES.--Select such bunches as are perfect, rejecting all +upon which there are any bruised grapes, or from which a grape has +fallen. Spread them upon shelves in a cool place for a week or two. Then +pack in boxes in sawdust which has been recently well dried in an oven. +Bran which has been dried may also be used. Dry cotton is employed by +some. Keep in a cool place. + +Some consider the following a more efficient method: select perfect +bunches, and dip the broken end of the stems in melted paraffine or +sealing wax. Wrap separately in tissue paper, hang in a cool place, or +pack in sawdust. + +TO KEEP LEMONS AND ORANGES.--Lemons may be kept fresh for weeks by +placing them in a vessel of cold water in a very cool cellar or ice +house. Change the water every day. Oranges may be kept in the same way. +The usual method employed by growers for keeping these fruits is to wrap +each one separately in tissue paper, and put in a cool, dry place. + +TO KEEP CRANBERRIES.--Put them in water and keep in a cool place +where they will not freeze. Change the water often, and sort out berries +which may have become spoiled. + + +COOKED FRUIT. + +Perfectly ripe fruit is, as a rule, more desirable used fresh than in +any other way. Fruits which are immature, require cooking. Stewing and +baking are the simplest methods of preparation. + +GENERAL SUGGESTIONS FOR COOKING FRUIT.--The utensils for stewing +should be porcelain-lined, or granite ware. Fruit cooked in tin loses +much of its delicate flavor; while if it be acid, and the tin of poor +quality, there is always danger that the acid of the fruit acting upon +the metal will form a poisonous compound. Cover with a china plate or +granite-ware cover, never with a tin one, as the steam will condense and +run down into the kettle, discoloring the contents. Use only silver +knives for preparing the fruit, and silver or wooden spoons for +stirring. Prepare just before cooking, if you would preserve the fruit +perfect in flavor, and unimpaired by discoloration. In preparing apples, +pears, and quinces for stewing, it is better to divide the fruit into +halves or quarters before paring. The fruit is more easily handled, can +be pared thinner and cored more quickly. Peaches, apricots, and plums, +if divided and stoned before paring, can be much more easily kept whole. + +Cook in a small quantity of boiling water, and if economy is a point to +be considered, do not add sugar until the fruit is done. Sugar boiled +with an acid will be converted into glucose, two and one half pounds of +which only equal one pound of cane sugar in sweetening properties. It +will require a much larger amount of sugar to sweeten fruit if added +before the cooking process is completed. Fruit should be cooked by +stewing, or by gentle simmering; hard boiling will destroy the fine +flavor of all fruits, and especially of berries and other small fruits. +Cinnamon, cloves, or other spices, should not be added, as their +stronger flavors deaden or obliterate the natural flavor, which should +always be preserved as perfectly as possible. If desirable to add some +foreign flavor, let it be the flavor of another fruit, or the perfume +of flowers. For Instance, flavor apple with lemon, pineapple, quince, or +rose water. + +Unripe fruit is improved by making the cooking quite lengthy, which acts +in the place of the ripening process, changing the starchy matter to +saccharine elements. In cooking fruit, try to preserve its natural form. +The more nearly whole it is, the better it looks, and the more natural +will be its flavor. + +Apples are best cooked by baking. Pears and quinces are also excellent +baked. The oven should be only moderately hot; if the heat is too great, +they brown on the outside before they are done throughout. In cooking +fruit by any method, pains should be taken to cook together such as are +of the same variety, size, and degree of hardness; if it is to be cut in +pieces, care should be taken to have the pieces of uniform size. + + +_RECIPES._ + +BAKED APPLES.--Moderately tart apples or very juicy sweet ones are +best for baking. Select ripe apples, free from imperfections, and of +nearly equal size. Wipe carefully and remove the blossom ends. Water +sufficient to cover bottom of the baking dish, should be added if the +fruit is not very juicy. If the apples are sour and quite firm, a good +way is to pare them before baking, and then place them in an earthen pie +dish with a little hot water. If they incline to brown too quickly, +cover the tops with a granite-ware pie dish. If the syrup dries out, add +a little more hot water. When done, set them away till nearly cold, then +transfer to a glass dish, pour the syrup, which should be thick and +amber colored, over them. Sour apples are excellent pared, cored, and +baked with the centers filled with sugar, jelly, or a mixture or chopped +raisins and dates. They should be put into a shallow earthen dish with +water sufficient to cover the bottom, and baked in a quick oven, basting +often with the syrup. Sweet apples are best baked without paring. Baked +apples are usually served as a relish, but with a dressing of cream they +make a most delicious dessert. + +CITRON APPLES.--Select a few tart apples of the same degree of +hardness, and remove the cores. Unless the skins are very tender, it is +better to pare them. Fill the cavities with sugar, first placing in each +apple a few bits of chopped citron. If the skins have been removed, +place the stuffed apples on a flat earthen dish with a tablespoonful of +water on the bottom; cover closely, and bake till perfectly tender, but +not till they have fallen to pieces. If the skins are left on, they may +be baked without covering. When cold, serve in separate dishes, with or +without a spoonful or two of whipped cream on each apple. + +LEMON APPLES.--Prepare tart apples the same as for citron apples. +Fill the cavities made by removing the cores with a mixture of grated +lemon and sugar, squeeze a few drops of lemon juice over each apple, and +bake. Serve with or without whipped cream. + +BAKED PEARS.--Hard pears make an excellent dessert when baked. +Pare, halve, remove seeds, and place in a shallow earthen dish, with a +cup of water to each two quarts of fruit. If the pears are sour, a +little sugar may be added. Bake, closely covered, in a moderate oven +until tender. Serve with sugar and cream. Tart pears are the best for +baking, as the sweet varieties are often tasteless. + +BAKED QUINCES.--Pare and remove the cores. Fill the cavities with +sugar, put in a shallow earthen dish, and add water to cover the bottom; +bake till soft, basting often with the syrup. If the syrup dries out +before the fruit is perfectly tender, add a little more hot water. + +PIPPINS AND QUINCE.--Pare and quarter nice golden pippins, and cook +in boiling water until reduced to a jelly. Add two or three quinces +sliced, and simmer slowly in the jelly until the quince is tender. Add +sugar to taste. Serve cold. + +BAKED APPLE SAUCE.--Pare, core, and quarter apples to fill an +earthen crock or deep pudding dish, taking care to use apples of the +same degree of hardness, and pieces of the same size. For two quarts of +fruit thus prepared, add a cup of water, and if the apples are sour, a +cup of sugar. Cover closely, and bake in a moderate oven several hours, +or until of a dark red color. + +Sweet apples and quinces in the proportion of two parts of apple to one +of quince, baked in this way, are also good. Cut the apples into +quarters, but slice the quinces much thinner, as they are more difficult +to cook. Put a layer of quince on the bottom of the dish, alternating +with a layer of apple, until the dish is full. Add cold water to half +cover the fruit, and stew in the oven well covered, without stirring, +until tender. + +Pears may be cooked in a similar way, and both apples and pears thus +cooked may be canned while hot and kept for a long period. + +BAKED APPLE SAUCE NO. 2.--Prepare nice tart apples as for No. 1. +Bake, with a small quantity of water, in a covered pudding dish, in a +moderate oven, until soft. Mash with a spoon, add sugar, and when cold, +a little grated orange rind. + +APPLES STEWED WHOLE.--Take six large red apples, wash carefully, +and put in a fruit kettle with just enough boiling water to cover. Cover +the kettle, and cook slowly until the apples are soft, with the skins +broken and the juice a rich red color. After removing the apples, boil +the juice to a syrup, sweeten, and pour over the apples. + +STEAMED APPLES.--Select pound sweets of uniform size, wipe, cut +out the blossom-ends, and pack in a large pudding dish. Pour in a cupful +of water, cover the dish closely, set in a moderate oven, and steam till +the apples are tender. Remove from the dish, and pour the liquor over +them frequently as they cool. + +COMPOTE OF APPLES.--Pare and extract the cores from moderately +tart, juicy apples. Place them in a deep pudding dish with just enough +water to cover them. Cover, place in a moderate oven, and stew until +they are tender. Remove the apples and place in a deep dish to keep hot. +Measure the juice and pour it into a saucepan, add a few bits of lemon +rind, and boil up until thickened almost like a jelly. While the juice +is boiling, heat some sugar, one tablespoonful to each cup of juice, in +the oven, and add to the juice when thickened. Pour scalding hot over +the apples, and cover until cold. + +APPLE COMPOTE NO. 2.--Pare eight or ten rather tart, finely +flavored and easy-cooking apples, carefully removing the cores, and put +them into a broad, shallow, granite-ware saucepan with just enough hot +water to cover the bottom. Cover tightly and place over the fire. The +steam will cook the apples tender in a short time. Do not allow them to +fall to pieces. Make a syrup by dissolving one cup of sugar in a pint of +hot water. Add three teaspoonfuls of the juice of canned pineapple, and +pour over the apples while both are hot. + +STEWED PEARS.--Select some fine Bartlett pears which are ripe, but +have hardly begun to soften; remove the skins, cut in halves or +quarters, and take out the seeds. Put loosely in a granite-ware kettle, +and add a pint of water for three and a half quarts of fruit. Cover +closely, and when it begins to boil, set it where it will just simmer +until the top pieces are tender. Serve cold. Sugar will not be necessary +if the fruit is of good quality. + +SMOOTH APPLE SAUCE.--If fruit is not sufficiently perfect to be cut +into uniform quarters, a good way to prepare it is to pare, core, and +slice into thin slices. Cook in as small a quantity of water as +possible, the fruit covered closely, so that the top portion will steam +tender as soon as the bottom, and when done rub through a colander, or +beat smooth with a wooden spoon or an egg beater. Let it cool before +adding sugar. A little lemon peel may be added to the fruit just long +enough before it is done to flavor it, if desired. + +BOILED APPLES WITH SYRUP.--Halve and remove the cores of a half +dozen nice apples, leaving the skins on. Boil till tender in sufficient +water to cover them. Take out with a fork into a glass dish. Add to the +juice three or four slices of a large lemon; boil for ten or fifteen +minutes; sweeten to taste; then pour over the apples, and cool. + +STEWED APPLES.--Select fine fruit of a sub-acid flavor and not +over-ripe. Pare, remove the cores and all blemishes, and divide into +sixths if large, into quarters if small. Put into a porcelain or +granite-ware kettle with enough boiling water to cook and leave a good +liquor. Cover, and simmer gently, without stirring, from one to two +hours. Do not add sugar till cold. Be careful not to break the fruit in +serving. + +STEWED CRAB APPLES.--Select perfect fruit. Wash and stew in but +little water until they are very soft. Rub through a coarse sieve or +colander to remove the seeds and skins. Sweeten to taste. + +SWEET APPLE SAUCE WITH CONDENSED APPLE JUICE.--For the juice, wash, +divide, and core rather tart apples and cook until softened with one cup +of water for every six pounds of fruit. When soft, put into a percolater +and drain off the juice or extract it with a fruit press. Boil until it +is reduced one half. Skim if needed while boiling, and if not perfectly +clear allow it to settle before using. A considerable quantity of the +juice may be thus prepared and put into stone jars, to be used as +needed. For the sauce, pare, core, and quarter sweet apples. Put into a +porcelain kettle with enough of the condensed juice to cover. Cook +slowly until tender. + +APPLES WITH RAISINS.--Pare, core, and quarter a dozen or more +medium sized sour apples. Clean thoroughly one fourth as many raisins as +apples, and turn over them a quart of boiling water. Let them steep +until well swollen, then add the apples, and cook until tender. Sugar to +sweeten may be added if desired, although little will be needed unless +the apples are very tart. Dried apples soaked over night may be made +much more palatable by stewing with raisins or English currants, in the +same way. + +APPLES WITH APRICOTS.--Pare, core, and quarter some nice, sour +apples. Put them to cook with two halves of dried apricot for each +apple. When tender, make smooth by beating or rubbing through a +colander, and sweeten. Dried apples may be used in place of fresh ones. + +PEACHES, PLUMS, CHERRIES, BERRIES, and all small fruits may be +cooked for sauce by stewing in a small amount of water, adding sugar to +sweeten when done. + +BAKED APPLES.--Take any good tart apples; peel, cut in halves, and +remove the cores. Scatter a few spoonfuls of sugar in the bottom of a +dish, and lay the apples in, flat side down; add a teacupful of cold +water, and bake till tender. Let stand in the dish till cold, then take +up the pieces in a vegetable dish, and poor over them what juice +remains. Sweet apples are good baked in this way without sugar. + +BAKED PEARS.--Peel ripe pears; cut in halves, and pack in layers in +a stone ware jar. Strew a little sugar over each layer, and add a small +cupful of water, to prevent burning. Cover tightly, and bake three or +four hours in a well-heated oven. Let them get very cold, and serve +with sweet cream. + +BAKED PEACHES.--Peaches which are ripe but too hard for eating, are +nice baked. Pare, remove the stones, and place in loose layers in a +shallow, earthen pudding dish with a little water. Sprinkle each layer +lightly with sugar, cover and bake. + +CRANBERRIES.--Cranberries make an excellent sauce, but the skins +are rather hard of digestion, and it is best to exclude them. Stew in +the proportion of a quart of berries to a pint of water, simmering +gently until the skins have all burst, and the quantity is reduced to a +pint. Put through a colander to remove the skins, and when nearly cool, +add for the quart of berries two thirds of a cup of sugar. + +CRANBERRIES WITH RAISINS.--Cook the cranberries as in the preceding +recipe, and when rubbed through the colander, add for every pound of +cranberries before cooking, one fourth pound of raisins which have been +steeped for half an hour in just sufficient boiling water to cover. A +little less sugar will be needed to sweeten than when served without the +raisins. + +CRANBERRIES AND SWEET APPLES.--Stew equal parts of cranberries and +sweet apples together. Mash, rub through a fine sieve or colander to +remove the skins and make the whole homogeneous. This makes a very +palatable sauce without the addition of sugar. California prunes and +cranberries stewed together in equal proportion, in a small quantity of +water, also make a nice sauce without sugar. + +ORANGES AND APPLES.--The mild, easy cooking, tart varieties of +apples make an excellent sauce stewed with one third sliced oranges from +which the seeds have been removed. Pare, core, and slice the apples, and +cook gently so as to preserve the form of both fruits until the apples +are tender. Add sugar to sweeten, and if desired a very little of the +grated yellow of the orange rind. + +STEWED RAISINS.--Soak a pint of good raisins, cleaned and freed +from stems, in cold water for several hours. When ready to cook, put +them, with the water in which they were soaked, in a fruit kettle and +simmer until the skins are tender. Three or four good-sized figs, +chopped quite fine, cooked with the raisins, gives an additional +richness and thickness of juice. No sugar will be needed. + +DRIED APPLES.--Good apples properly dried make a very palatable +sauce; but unfortunately the fruit generally selected for drying is of +so inferior a quality that if cooked in its fresh state it would not be +good. The dried fruit in most of our markets needs to be looked over +carefully, and thoroughly washed before using. Put into a granite-ware +kettle, cover with boiling water, and cook gently until tender. Fresh +steam-dried or evaporated apples will cook in from one half to three +fourths of an hour; if older, they may require from one to two more +hours. Add boiling water, as needed, during the cooking. If when tender +they are lacking in juice, add a little boiling water long enough before +lifting from the fire to allow it to boil up once. If the fruit is very +poor, a few very thin slices of the yellow portion of lemon or orange +rind added a half hour before it is done, will sometimes be an +improvement. + +DRIED APPLES WITH OTHER DRIED FRUIT.--An excellent sauce may be +made by cooking a few dried plums with dried or evaporated apples. Only +enough of the plums to give a flavor to the apples will be needed; a +handful of the former to a pound of apples will be sufficient. Dried +cherries, raisins, English currants, dried apricots, prunelles, and +peaches are also excellent used in combination with dried apples. + +DRIED APRICOTS AND PEACHES.--These fruits, if dried with the skins +on, need, in addition to the preparation for cooking recommended for +dried apples, a thorough rubbing with the fingers, while being washed, +to remove the down. Put into boiling water in about the proportion of +two parts of fruit to three of water. If the fruit was pared before +drying, a little more water will be required. Cook quickly, but gently, +until just tender, and take from the fire as soon as done. If too soft, +they will be mushy and insipid. + +EVAPORATED PEACH SAUCE.--Soak the peaches over night in just enough +water to cover. In the morning put to cook in boiling water. When +tender, sweeten and beat perfectly smooth with an egg beater. + +DRIED PEARS.--These may be treated in the same way as dried apples. + +SMALL FRUITS.--These when dried must be carefully examined, +thoroughly washed, and then cooked rather quickly in boiling water. They +swell but little, do not require much water, and usually cook in a few +minutes. They should be taken from the fire as soon as soft, as long +standing makes them insipid. + +PRUNES.--Use only the best selected prunes. Clean by putting them +into warm water; let them stand a few minutes, rubbing them gently +between the hands to make sure that all dust and dirt is removed; rinse, +and if rather dry and hard, put them into three parts of water to one of +prunes; cover closely, and let them simmer for several hours. If the +prunes are quite easily cooked, less water may be used. They will be +tender, with a thick juice. The sweet varieties need no sugar whatever. +Many persons who cannot eat fruit cooked with sugar, can safely partake +of sweet prunes cooked in this way. A slice of lemon added just before +the prunes are done, is thought an improvement. + +PRUNE MARMALADE.--Cook sweet California prunes as directed above. +When well done, rub through a colander to remove the skins and stones. +No sugar is necessary. If the pulp is too thin when cold, it may be +covered in an earthen pudding dish and stewed down by placing in a pan +of hot water in a moderate oven. + + +THE PRESERVATION OF FRUIT. + +Fresh fruit is so desirable, while at the same time the season during +which most varieties can be obtained is so transient, that various +methods are resorted to for preserving it in as nearly a natural state +as possible. The old-fashioned plans of pickling in salt, alcohol, or +vinegar, or preserving in equal quantities of sugar, are eminently +unhygienic. Quite as much to be condemned is the more modern process of +keeping fruit by adding to it some preserving agent, like salicylic acid +or other chemicals. Salicylic acid is an antiseptic, and like many other +substances, such as carbolic acid, creosote, etc., has the power of +preventing the decay of organic substances. Salicylic acid holds the +preference over other drugs of this class, because it imparts no +unpleasant flavor to the fruit. It is nevertheless a powerful and +irritating drug, and when taken, even in small doses, produces intense +burning in the stomach, and occasions serious disturbances of the heart +and other organs. Its habitual use produces grave diseases. + +What is sold as antifermentive is simply the well-known antiseptic, +salicylate of soda. It should be self-evident to one at all acquainted +with the philosophy of animal existence, that an agent which will +prevent fermentation and decay must be sufficiently powerful in its +influence to prevent digestion also. + +The fermentation and decay of fruits as well as that of all other +organic substances, is occasioned by the action of those minute living +organisms which scientists call germs, and which are everywhere present. +These germs are very much less active in a dry, cold atmosphere, and +fruit may be preserved for quite a long period by refrigeration, an +arrangement whereby the external air is excluded, and the surrounding +atmosphere kept at an equal temperature of about 40 deg. F. The most +efficient and wholesome method of preserving fruit, however, is +destruction of the germs and entire exclusion from the air. The germs +are destroyed at a boiling temperature; hence, if fruit be heated to +boiling, and when in this condition sealed in air-tight receptacles, it +will keep for an unlimited period. + + +CANNING FRUIT. + +Canning consists in sealing in air-tight cans or jars, fruit which has +been previously boiled. It is a very simple process, but requires a +thorough understanding of the scientific principles involved, and +careful management, to make it successful. The result of painstaking +effort is so satisfactory, however, it is well worth all the trouble, +and fruit canning need not be a difficult matter if attention is given +to the following details:-- + +Select self-sealing glass cans of some good variety. Tin cans give more +trouble filling and sealing, are liable to affect the flavor of the +fruit, and unless manufactured from the best of material, to impair its +wholesomeness. Glass cans may be used more than once, and are thus much +more economical. Those with glass covers, or porcelain-lined covers, are +best. Test the cans to see if they are perfect, with good rubbers and +covers that fit closely, by partly filling them with cold water, +screwing on the tops, and placing bottom upward upon the table for some +time before using. If none of the water leaks out, they may be +considered in good condition. If the cans have been previously used, +examine them with special care to see that both cans and covers have +been carefully cleaned, then thoroughly sterilize them, and fit with new +rubbers when necessary. + +Cans and covers should be sterilized by boiling in water for half an +hour, or by baking in an oven, at a temperature sufficient to scorch +paper, for two hours. The cans should be placed in the water or oven +when cold, and the temperature allowed to rise gradually, to avoid +breaking. They should be allowed to cool gradually, for the same +purpose. + +Select only the best of fruit, such as is perfect in flavor and neither +green nor over-ripe. Fruit which has been shipped from a distance, and +which is consequently not perfectly fresh, contains germs in active +growth, and if the least bit musty, it will be almost sure to spoil, +even though the greatest care may be taken in canning. + +Poor fruit will not be improved by canning; over-ripe fruit will be +insipid and mushy; and though cooking will soften hard fruit, it cannot +impart to it the delicate flavors which belong to that which is in its +prime. The larger varieties of fruit should not be quite soft enough for +eating. Choose a dry day for gathering, and put up at once, handling as +little as possible. Try to keep it clean enough to avoid washing. If the +fruit is to be pared, use a silver knife for the purpose, as steel is +apt to discolor the fruit. If the fruit is one needing to be divided or +stoned, it will be less likely to become broken if divided before +paring. + +Cook the fruit slowly in a porcelain-lined or granite-ware kettle, using +as little water as possible. It is better to cook only small quantities +at a time in one kettle. Steaming in the cans is preferable to stewing, +where the fruit is at all soft. To do this, carefully fill the cans with +fresh fruit, packing it quite closely, if the fruit is large, and set +the cans in a boiler partly filled with cold water, with something +underneath them to prevent breaking,--muffin rings, straw, or thick +cloth, or anything to keep them from resting on the bottom of the boiler +(a rack made by nailing together strips of lath is very convenient); +screw the covers on the cans so the water cannot boil into them, but not +so tightly as to prevent the escape of steam; heat the water to boiling, +and steam the fruit until tender. Peaches, pears, crab apples, etc., to +be canned with a syrup, may be advantageously cooked by placing on a +napkin dropped into the boiling syrup. + +Fruit for canning should be so thoroughly cooked that every portion of +it will have been subjected to a sufficient degree of heat to destroy +all germs within the fruit, but overcooking should be avoided. The +length of time required for cooking fruits for canning, varies with the +kind and quality of fruit and the manner of cooking. Fruit is more +frequently spoiled by being cooked an insufficient length of time, than +by overcooking. Prolonged cooking at a boiling temperature is necessary +for the destruction of certain kinds of germs capable of inducing +fermentation. Fifteen minutes may be considered as the shortest time for +which even the most delicate fruits should be subjected to the +temperature of boiling water, and thirty minutes will be required by +most fruits. Fruits which are not perfectly fresh, or which have been +shipped some distance, should be cooked not less than thirty minutes. +The boiling should be very slow, however, as hard, rapid boiling will +break up the fruit, and much of its fine flavor will be lost in the +steam. + +Cooking the sugar with the fruit at the time of canning, is not to be +recommended from an economical standpoint; but fruit thus prepared is +more likely to keep well than when cooked without sugar; not, however, +because of the preservative influence of the sugar, which is too small +in amount to prevent the action of germs, as in the case of preserves, +but because the addition of sugar to the water or fruit juice increases +its specific gravity, and thus raises the boiling point. From +experiments made, I have found that the temperature of the fruit is +ordinarily raised about 5 deg. by the addition of the amount of sugar +needed for sweetening sub-acid fruit. By the aid of this additional +degree of heat, the germs are more certainly destroyed, and the +sterilization of the fruit will be accomplished in a shorter time. + +Another advantage gained in cooking sugar with the fruit at the time of +canning, is that the fruit may be cooked for a longer time without +destroying its form, as the sugar abstracts the juice of the fruit, and +thus slightly hardens it and prevents its falling in pieces. + +The temperature to which the fruit is subjected may also be increased by +the same method as that elsewhere described for sterilizing milk, the +covers of the cans being screwed down tightly before they are placed in +the sterilizer, or as soon as the boiling point is approached, so that +the steam issues freely from the can. See page 396. If this method is +employed, it must be remembered that the cans should not be removed from +the sterilizer until after they have become cold, or nearly so, by being +allowed to stand over night. + +Use the best sugar, two tablespoonfuls to a quart of fruit is +sufficient for most sub-acid fruits, as berries and peaches; plums, +cherries, strawberries, and currants require from five to eight +tablespoonfuls of sugar to a quart. Have the sugar hot, by spreading it +on tins and heating in the oven, stirring occasionally. See that; it +does not scorch. Add it when the fruit is boiling. Pears, peaches, +apples, etc., which contain a much smaller quantity of juice than do +berries, may be canned in a syrup prepared by dissolving a cup of sugar +in two or three cups of water. Perfect fruit, properly canned, will keep +without sugar, and the natural 'flavor of the fruit is more perfectly +retained when the sugar is left out, adding the necessary amount when +opened for use. + +If the fruit is to be cooked previous to being put in the cans, the cans +should be heated before the introduction of the fruit, which should be +put in at a boiling temperature. Various methods are employed for this +purpose. Some wrap the can in a towel wrung out of hot water, keeping a +silver spoon inside while it is being filled; others employ dry heat by +keeping the cans in a moderately hot oven while the fruit is cooking. + +Another and surer way is to fill a large dishpan nearly full of scalding +(not boiling) water, then gradually introduce each can, previously +baked, into the water, dip it full of water, and set it right side up in +the pan. Repeat the process with other cans until four or five are +ready. Put the covers likewise into boiling water. Have in readiness for +use a granite-ware funnel and dipper, also in boiling water; a cloth for +wiping the outside of the cans, a silver fork or spoon, a dish for +emptyings, and a broad shallow pan on one side of the range, half filled +with boiling water, in which to set the cans while being filled. When +everything is in readiness, the fruit properly cooked, and _at a boiling +temperature,_ turn one of the cans down in the water, roll it over once +or twice, empty it, and set in the shallow pan of hot water; adjust the +funnel, and then place first in the can a quantity of juice, so that +when the fruit is put in, no vacant places will be left for air, which +is sometimes quite troublesome if this precaution is not taken; then +add the fruit. If any bubbles of air chance to be left, work them out +with a fork or spoon handle, which first dip in boiling water, and then +quickly introduce down the sides of the jar and through the fruit in +such a way that not a bubble will remain. Fill the can to overflowing, +remembering that any vacuum invites the air to enter; use boiling water +or syrup when there is not enough juice. Skim all froth from the fruit, +adding more juice if necessary; wipe the juice from the top of the can, +adjust the rubber, put on the top, and screw it down as quickly as +possible. If the fruit is cooked in the cans, as soon as it is +sufficiently heated, fill the can completely full with boiling juice, +syrup, or water; run the handle of a silver spoon around the inside of +the can, to make sure the juice entirely surrounds every portion of +fruit, and that no spaces for air remain, put on the rubbers, wipe off +all juice, and seal quickly. + +[Illustration: Canning Utensils.] + +As the fruit cools, the cover can be tightened, and this should be +promptly done again and again as the glass contracts, so that no air may +be allowed to enter. + +If convenient to fill the cans directly from the stove, the fruit may be +kept at boiling heat by placing the kettle on a lamp stove on the table, +on which the other utensils are in readiness. Many failures in fruit +canning are due to neglect to have the fruit boiling hot when put into +the cans. + +When the cans are filled, set them away from currents of air, and not on +a very cold surface, to avoid danger of cracking. A good way is to set +the cans on a wet towel, and cover with a woolen cloth as a protection +from draughts. + +After the cans have cooled, and the tops have been screwed down tightly, +place them in a cool place, bottom upward, and watch closely for a few +days. If the juice begins to leak out, or any appearance of fermentation +is seen, it is a sign that the work has failed, and the only thing to do +is to open the can immediately, boil the fruit, and use as quickly as +possible; recanning will not save it unless boiled a long time. If no +signs of spoiling are observed within two or three weeks, the fruit may +be safely stored away in a dark, cool place. If one has no dark +storeroom, it is an advantage to wrap each can in brown paper, to keep +out the light. + +Sometimes the fruit will settle so that a little space appears at the +top. If you are perfectly sure that the can is tight, do not open to +refill, as you will be unable to make it quite as tight again, unless +you reheat the fruit, in which case you would be liable to have the same +thing occur again. Air is dangerous because it is likely to contain +germs, though in itself harmless. + +If mold is observed upon the top of a can, it should be opened, and the +fruit boiled and used at once, after carefully skimming out all the +moldy portions. If there is evidence of fermentation, the fruit should +be thrown away, as it contains alcohol. + +If care be taken to provide good cans, thoroughly sterilized, and with +perfectly fitting covers; to use only fruit in good condition; to have +it thoroughly cooked, and at boiling temperature when put into the can; +to have the cans well baked and heated, filled completely and to +overflowing, and sealed at once while the fruit is still near boiling +temperature, there will be little likelihood of failure. + +OPENING CANNED FRUIT.--Canned fruit is best opened a short time +before needed, that is may be will aerated; and if it has been canned +without sugar, it should have the necessary quantity added, so that it +may be well dissolved before using. + +Fruit purchased in tin cans should be selected with the utmost care, +since unscrupulous dealers sometimes use cans which render the fruit +wholly--unfit for food. + +The following rules which we quote from a popular scientific journal +should be 'carefully observed in selecting canned fruit:-- + +"Reject every can that does not have the name of the manufacturer or +firm upon it, as well as the name of the company and the town where +manufactured. All 'Standards' have this. When the wholesale dealer is +ashamed to have his name on the goods, be shy of him. + +"Reject every article of canned goods which does not show the line of +resin around the edge of the solder of the cap, the same as is seen on +the seam at the side of the can. + +"Press up the bottom of the can; if decomposition is beginning, the tin +will rattle the same as the bottom of your sewing-machine oil can does. +If the goods are sound, it will be solid, and there will be no rattle to +the tin. + +"Reject every can that show any rust around the cap on the inside of the +head of the can. Old and battered cans should be rejected; as, if they +have been used several times, the contents are liable to contain small +amounts of tin or lead" + + +_RECIPES._ + +TO CAN STRAWBERRIES.--These are generally considered more difficult +to can than most other berries. Use none but sound fruit, and put up the +day they are picked, if possible. Heat the fruit slowly to the boiling +point, and cook fifteen minutes or longer, adding the sugar hot, if any +be used, after the fruit is boiling. Strawberries, while cooking, have a +tendency to rise to the top, and unless they are kept poshed down, will +not be cooked uniformly, which is doubtless one reason they sometimes +fail to keep well. The froth should also be kept skimmed off. Fill the +cans as directed on page 197, taking special care to let out every air +bubble, and to remove every particle of froth from the top of the can +before sealing. If the berries are of good size, the may be cooked in +the cans, adding a boiling syrup prepared with one cup of water and one +of sugar for each quart can of fruit. + +If after the cans are cold, the fruit rises to the top, as it frequently +does, take the cans and gently shake until the fruit is well saturated +with the juice and falls by its own weight to the bottom, or low enough +to be entirely covered with the liquid. + +TO CAN RASPBERRIES, BLACKBERRIES, AND OTHER SMALL FRUITS.--Select +none but good, sound berries; those freshly picked are best; reject any +green, over-ripe, mashed, or worm-eaten fruit. If necessary to wash the +berries, do so by putting a quart at a time in a colander, and dipping +the dish carefully into a pan of clean water, letting it stand for a +moment. If the water is very dirty, repeat the process in a second +water. Drain thoroughly, and if to be cooked previous to putting in the +cans, put into a porcelain kettle with a very small quantity of water, +and heat slowly to boiling. If sugar is to be used, have it hot, but do +not add it until the fruit is boiling; and before doing so, if there is +much juice, dip out the surplus, and leave the berries with only a small +quantity, as the sugar will have a tendency to draw out more juice, thus +furnishing plenty for syrup. + +Raspberries are so juicy that they need scarcely more than a pint of +water to two quarts of fruit. + +The fruit may be steamed in the cans if preferred. When thoroughly +scalded, if sugar is to be used, fill the can with a boiling syrup made +by dissolving the requisite amount of sugar in water; if to be canned +without sugar, fill up the can with boiling water or juice. + +Seal the fruit according to directions previously given. + +TO CAN GOOSEBERRIES.--Select such as are smooth and turning red, +but not fully ripe; wash and remove the stems and blossom ends. For +three quarts of fruit allow one quart of water. Heat slowly to boiling; +cook fifteen minutes, add a cupful of sugar which has been heated dry +in the oven: boil two or three minutes longer, and can. + +TO CAN PEACHES.--Select fruit which is perfectly ripe and sound, +but not much softened. Free-stone peaches are the best. Put a few at a +time in a wire basket, and dip into boiling water for a moment, and then +into cold water, to cool fruit sufficiently to handle with comfort. The +skins may then be rubbed or peeled off easily, if done quickly, and the +fruit divided into halves; or wipe with a clean cloth to remove all dirt +and the wool, and with a silver knife cut in halves, remove the stone, +and then pare each piece, dropping into cold water at once to prevent +discoloration. Peaches cut before being pared are less likely to break +in pieces while removing the stones. When ready, pour a cupful of water +in the bottom of the kettle, and fill with peaches, scattering sugar +among the layers in the proportion of a heaping tablespoonful to a quart +of fruit. Heat slowly, boil fifteen minutes or longer till a silver fork +can be easily passed through the pieces; can in the usual way and seal; +or, fill the cans with the halved peaches, and place them in a boiler of +warm water with something underneath to avoid breaking; cook until +perfectly tender. Have ready a boiling syrup prepared with one half cup +of sugar and two cups of water, and pour into each can all that it will +hold, remove air bubbles, cover and seal. A few of the pits may be +cooked in the syrup, and removed before adding to the fruit, when their +special flavor is desired. + +ANOTHER METHOD.--After paring and halving the fruit, lay a clean napkin +in the bottom of a steamer; fill with fruit. Steam until a fork will +easily penetrate the pieces. Have ready a boiling syrup prepared as +directed above, put a few spoonfuls in the bottom of the hot cans, and +dip each piece of fruit gently in the hot syrup; then as carefully place +it in the jars. Fill with the syrup, and finish in the usual way. + +Peaches canned without sugar, retain more nearly their natural flavor. +To prepare in this way, allow one half pint of water to each pound of +fruit. Cook slowly until tender, and can in the usual manner. When +wanted for the table, open an hour before needed, and sprinkle lightly +with sugar. + +TO CAN PEARS.--The pears should be perfectly ripened, but not soft. +Pare with a silver knife, halve or quarter, remove the seeds and drop +into a pan of cold water to prevent discoloration. Prepare a syrup, +allowing a cup of sugar and a quart of water to each two quarts of +fruit. When the syrup boils, put the pears into it very carefully, so as +not to bruise or break them, and cook until they look clear and can be +easily pierced with a fork. Have the cans heated, and put in first a +little of the syrup, then pack in the pears very carefully; fill to +overflowing with the scalding syrup, and finish as previously directed. +The tougher and harder varieties of pears must be cooked till nearly +tender in hot water, or steamed over a kettle of boiling water, before +adding to the syrup, and may then be finished as above. If it is +desirable to keep the pears whole, cook only those of a uniform size +together; or if of assorted sizes, put the larger ones into the syrup a +few minutes before the smaller ones. Some prefer boiling the kins of the +pears in the water of which the syrup is to be made, and skimming them +out before putting in the sugar. This is thought to impart a finer +flavor. Pears which are very sweet, or nearly tasteless, may be improved +by using the juice of a large lemon for each quart of syrup. Pears may +be cooked in the cans, if preferred. + +TO CAN PLUMS.--Green Gages and Damsons are best for canning. Wipe +clean with a soft cloth. Allow a half cup of water and the same of sugar +to every three quarts of fruit, in preparing a syrup. Pick each plum +with a silver fork to prevent it from bursting, and while the syrup is +heating, turn in the fruit, and boil until thoroughly done. Dip +carefully into hot jars, fill with syrup, and cover immediately. + +TO CAN CHERRIES.--These may be put up whole in the same way as +plums, or pitted and treated as directed for berries, allowing about two +quarts of water and a scant pint of sugar to five quarts of solid fruit, +for the tart varieties, and not quite half as much sugar for the sweeter +ones. + +TO CAN MIXED FRUIT.--There are some fruits with so little flavor +that when cooked they are apt to taste insipid, and are much improved by +canning with some acid or strongly flavored fruits. + +Blackberries put up with equal quantities of blue or red plums, or in +the proportion of one to three of the sour fruit, are much better than +either of these fruits canned separately. Black caps are much better if +canned with currants, in the proportion of one part currants to four of +black caps. + +Red and black raspberries, cherries and raspberries, are also excellent +combinations. + +QUINCES WITH APPLES.--Pare and cut an equal quantity of firm sweet +apples and quinces. First stew the quinces till they are tender in +sufficient water to cover. Take them out, and cook the apples in the +same water. Lay the apples and quinces in alternate layers in a +porcelain kettle or crock. Have ready a hot syrup made with one part +sugar to two and a half parts water, pour over the fruit, and let it +stand all night. The next day reheat to boiling, and can. + +Quinces and sweet apples may be canned in the same way as directed below +for plums and sweet apples, using equal parts of apples and quinces, and +adding sugar when opened. + +PLUMS WITH SWEET APPLES.--Prepare the plums, and stew in water +enough to cover. When tender, skim out, add to the juice an equal +quantity of quartered sweet apples, and stew until nearly tender. Add +the plumbs again, boil together for a few minutes, and can. When wanted +for the table, open, sprinkle with sugar if any seems needed, let stand +awhile and serve. + +TO CAN GRAPES.--Grapes have so many seeds that they do not form a +very palatable sauce when canned entire. Pick carefully from the stems, +wash in a colander the same as directed for berries, and drain. Remove +the skins, dropping them into one earthen crock and the pulp into +another. Place both crocks in kettles of hot water over the stove, and +heat slowly, stirring the pulp occasionally until the seeds will come +out clean. + +Then rub the pulp through a colander, add the skins to it, and a cupful +of sugar for each quart of pulp. Return to the fire, boil twenty minutes +until the skins are tender, and can; or, if preferred, the whole grapes +may be heated, and when well scalded so that the seeds are loosened, +pressed through a colander, thus rejecting both seeds and skins, boiled, +then sweetened if desired, and canned. + +TO CAN CRAB APPLES.--These may be cooked whole, and canned the same +way as plums. + +TO CAN APPLES.--Prepare and can the same as pears, when fresh and +fine in flavor. If old and rather tasteless, the following is a good +way:--several thin slices of the yellow part of the rind, four cups of +sugar, and three pints of boiling water. Pare and quarter the apples, or +if small, only halve them, and cook gently in a broad-bottomed +closely-covered saucepan, with as little water as possible, till tender, +but not broken; then pour the syrup over them, heat all to boiling, and +can at once. The apples may be cooked by steaming over a kettle of hot +water, if preferred. Care must be taken to cook those of the same degree +of hardness together. The slices of lemon rind should be removed from +the syrup before using. + +TO CAN PINEAPPLES.--The writer has had no experience in canning +this fruit, but the following method is given on good authority: Pare +very carefully with a silver knife, remove all the "eyes" and black +specks; then cut the sections in which the "eyes" were, in solid pieces +clear down to the core. By doing this all the valuable part of the fruit +is saved, leaving its hard, woody center. As, however, this contains +considerable juice, it should be taken in the hands and wrung as one +wrings a cloth, till the juice is extracted, then thrown away. Prepare a +syrup with one part sugar and two parts water, using what juice has been +obtained in place of so much water. Let it boil up, skim clean, then add +the fruit. Boil just as little as possible and have the fruit tender, as +pineapples loses its flavor by overcooking more readily than any other +fruit. Put into hot cans, and seal. + + +FRUIT JELLIES. + +The excess of sugar commonly employed in preparing jellies often renders +them the least wholesome of fruit preparations, and we cannot recommend +our readers to spend a great amount of time in putting up a large stock +of such articles. + +The juice of some fruits taken at the right stage of maturity may be +evaporated to a jelly without sugar, but the process is a more lengthy +one, and requires a much larger quantity of juice than when sugar is +used. + +Success in the preparation of fruit jellies depends chiefly upon the +amount of pectose contained in the fruit. Such fruits as peaches, +cherries, and others containing but a small proportion of pectose, +cannot be made into a firm jelly. All fruit for jelly should, if +possible, be freshly picked, and before it is over-ripe, as it has then +a much better flavor. The pectose, the jelly-producing element, +deteriorates with age, so that jelly made from over-ripe fruit is less +certain to "form." If the fruit is under-ripe, it will be too acid to +give a pleasant flavor. Examine carefully, as for canning, rejecting all +wormy, knotty, unripe, or partially decayed fruit. If necessary to wash, +drain very thoroughly. + +Apples, quinces, and similar fruits may require to be first cooked in a +small amount of water. The juice of berries, currants, and grapes, may +be best extracted by putting the fruit in a granite-ware double boiler, +or a covered earthen crock placed inside a kettle of boiling water, +mashing as much as possible with a spoon, and steaming without the +addition of water until the fruit is well scalded and broken. + +For straining the juice, have a funnel-shaped bag made of coarse flannel +or strong, coarse linen crash. The bag will be found more handy if a +small hoop of wire is sewn around the top and two tapes attached to hang +it by while the hot juice is draining, or a wooden frame to support the +bag may be easily constructed like the one shown on page 74. A dish to +receive the juice should be placed underneath the bag, which should +first be wrung out of hot water, and the scalded fruit, a small quantity +at a time, turned in; then with two large spoons press the sides of the +bag well, moving the fruit around in the bag to get out all the juice, +and removing the pressed pulp and skins each time before putting in a +fresh supply of the hot fruit. If a very clear jelly is desired, the +juice must be allowed to drain out without pressing or squeezing. The +juice of berries, grapes, and currants may be extracted without the +fruit being first scalded, if preferred, by putting the fruit into an +earthen or granite-ware dish, and mashing well with a wooden potato +masher, then putting into a jelly bag and allowing the juice to drain +off for several hours. + +When strained, if the jelly is to be prepared with sugar, measure the +juice and pour it into a granite or porcelain fruit kettle with a very +broad bottom, so that as much surface can be on the stove possible. It +is better to boil the juice in quantities of not more than two or three +quarts at a time, unless one has some utensil in which a larger quantity +can be cooked with no greater depth of liquid than the above quantity +would give in a common fruit kettle. The purpose of the boiling is to +evaporate the water from the juice, and this can best be accomplished +before the sugar is added. The sugar, if boiled with the juice, also +darkens the jelly. + +The average length of time required for boiling the juice of most +berries, currants, and grapes, extracted as previously directed, before +adding the sugar, is twenty minutes from the time it begins to bubble +all over its surface. It is well to test the jelly occasionally, +however, by dropping a small quantity on a plate to cool, since the +quantity of juice and the rapidity with which it is boiled, may +necessitate some variation in time. In wet season, fruits of all kinds +absorb more moisture and a little longer boiling may be necessary. The +same is true of the juice of fruits gathered after a heavy rain. Jellies +prepared with sugar are generally made of equal measures of juice, +measured before boiling, and sugar; but a very scant measure of sugar is +sufficient, and a less amount will suffice for many fruits. White +granulated sugar is best for all jellies. While the juice is heating, +spread the sugar evenly on shallow tins, and heat in the oven, stirring +occasionally to keep it from scorching. If portions melt, no great harm +will be done, as the melted portions will form in lumps when turned into +the juice, and can be removed with a spoon. When the juice has boiled +twenty minutes, turn in the sugar, which should be so hot that the hand +cannot be borne in it with comfort, stirring rapidly until it is all +dissolved. Let the syrup boil again for three or four minutes, then take +immediately from the fire. Heat the jelly glasses (those with glass +covers are best), by rolling in hot water, and place them in a shallow +pan partially filled with hot water, or stand them on a wet, folded +towel while filling. If it is desired to have the jelly exceptionally +clear and nice, it may be turned through a bag of cheese cloth, +previously wrung out of hot water, into the jelly glasses. If the covers +of the glasses are not tight fitting, a piece of firm paper should be +fitted over the top before putting on the cover, to make it air tight. +Pint self-sealing fruit cans are excellent for storing jelly, and if it +is sealed in them in the same manner as canned fruit, will keep +perfectly, and obviate any supposed necessity for the use of brandied +paper as a preservative measure. Label each variety, and keep in some +cool, dry place. If the jelly is not sufficiently firm when first made, +set the glasses in the sunshine for several days, until the jelly +becomes more firm. This is better than reheating and boiling again, as +it destroys less of the flavor of the fruit. + + +_RECIPES._ + +APPLE JELLY.--Cut nice tart apples in quarters, but unless wormy, +do not peel or core. Put into a porcelain kettle with a cup of water for +each six pounds of fruit, and simmer very slowly until the apples are +thoroughly cooked. Turn into a jelly-bag, and drain off the juice. If +very tart, allow three fourths of a pound of sugar to each pint of +juice. If sub-acid, one half pound will be sufficient. Put the sugar +into the oven to heat. Clean the kettle, and boil the juice therein +twenty minutes after it begins to boil thoroughly. Add the sugar, +stirring until well dissolved, let it boil up once again, and remove +from the fire. The juice of one lemon may be used with the apples, and a +few bits of lemon rind, the yellow portion only, cooked with them to +give them a flavor, if liked. One third cranberry juice makes a pleasing +combination. + +APPLE JELLY WITHOUT SUGAR.--Select juicy, white fleshed, sub-acid +fruit, perfectly sound and mature but not mellow. The snow apple is one +of the best varieties for this purpose. Wash well, slice, and core +without removing the skins, and cook as directed in the preceding +recipe. Drain off the juice, and if a very clear jelly is desired, +filter it through a piece of cheese cloth previously wrung out of hot +water. Boil the juice,--rapidly at first, but more gently as it becomes +thickened,--until of the desired consistency. The time required will +vary with the quantity of juice, the shallowness of the dish in which it +is boiled, and the heat employed. One hour at least, will be required +for one or two quarts of juice. When the juice has become considerably +evaporated, test it frequently by dipping a few drops on a plate to +cool; and when it jellies sufficiently, remove at once from the fire. A +much larger quantity of juice will be needed for jelly prepared in this +manner than when sugar is used, about two quarts of juice being required +for one half pint of jelly. Such jelly, however, has a most delicious +flavor, and is excellent served with grains. Diluted with water, it +forms a most pleasing beverage. + +BERRY AND CURRANT JELLIES.--Express the juice according to the +directions already given. For strawberries, red raspberries, and +currants, allow three fourths of a pound of sugar to a pint of juice. +Black raspberries, if used alone, need less sugar. Strawberry and black +raspberry juice make better jelly if a little lemon juice is used. The +juice of one lemon to each pint of fruit juice will be needed for black +raspberries. Two parts red or black raspberries with one part currants, +make a better jelly than either alone. Boil the juice of strawberries, +red raspberries, and currants twenty minutes, add the sugar, and finish, +as previously directed. Black raspberry juice is much thicker, and +requires less boiling. + +CHERRY JELLY.--Jelly may be prepared from cherries by using with +the juice of cherries an equal amount of apple juice, which gives an +additional amount of pectose to the juice and does not perceptibly +change the flavor. + +CRAB APPLE JELLY.--Choose the best Siberian crab apples; cut into +pieces, but do not pare or remove seeds. Place in a porcelain-lined or +granite-ware double boiler, with a cup of water for each six pounds of +fruit, and let them remain on the back of the range, with the water +slowly boiling, seven or eight hours. Leave in the boiler or turn into a +large china bowl, and keep well covered, all night. In the morning drain +off the juice and proceed as for apple jelly, using from one half to +three fourths of a pound of sugar to one of juice. + +CRANBERRY JELLY.--Scald the berries and express the juice for other +jellies. Measure the juice, and allow three fourths of a pound of sugar +to one of juice. Boil twenty minutes, add the sugar hot, and finish as +directed for other jellies. + +GRAPE JELLY.--Jelly from ripe grapes may be prepared in the same +manner as that made from the juice of berries. Jelly from green grapes +needs one half measure more of sugar. + +ORANGE JELLY.--Express the juice of rather tart oranges, and use +with it an equal quantity of the juice of sub-acid apples, prepared in +the manner directed for apple jelly. For each pint of the mixed juice, +use one half pound of sugar and proceed as for other jellies. + +PEACH JELLY.--Stone, pare, and slice the peaches, and steam them in +a double boiler. Express the juice, and add for each pint of peach juice +the juice of one lemon. Measure the juice and sugar, using three fourths +of a pound of sugar for each pint of juice, and proceed as already +directed. Jelly prepared from peaches will not be so firm as many fruit +jellies, owing to the small amount of pectose contained in their +composition. + +A mixture of apples and peaches, in the proportion of one third of the +former to two thirds of the latter, makes a firmer jelly than peaches +alone. The apples should be pared and cored, so that their flavor will +not interfere with that of the peaches. + +QUINCE JELLY.--Clean thoroughly good sound fruit, and slice thin. +Put into a double boiler with one cup of water for each five pounds of +fruit, and cook until softened. Express the juice, and proceed as with +other jellies, allowing three fourths of a pound of sugar to each pint +of juice. Tart or sweet apples may be used with quinces, in equal +proportions, and make a jelly of more pleasant flavor than quinces used +alone. The seeds of quinces contain considerable gelatinous substance, +and should be cooked with the quince for jelly making. + +PLUM JELLY.--Use Damsons or Green Gages. Stone, and make in the +same way as for berry and other small fruit jellies. + +FRUIT IN JELLY.--Prepare some apple jelly without sugar. When +boiled sufficiently to form, add to it, as it begins to cool, some nice, +stoned dates or seeded raisins. Orange jelly may be used instead of the +apple jelly, if preferred. + +FRUIT JUICES. + + +As sauces for desserts and for summer beverages for sick or well, the +pure juices of fruits are most wholesome and delicious. So useful are +they and so little trouble to prepare, that no housewife should allow +the fruit season to pass by without putting up a full stock. +Strawberries, raspberries, blackberries, currants, grapes, and cherries +are especially desirable. In preparing them, select only the best fruit, +ripe, but not over-ripe. Extract the juice by mashing the fruit and +slowly heating in the inner cup of a double boiler, till the fruit is +well scalded; too long heating will injure its color. Strain through a +jelly bag and let it drain slowly for a long time, but do not squeeze, +else some of the pulp will be forced through. Reheat slowly to boiling +and can the same as fruit. It may be put up with or without sugar. If +sugar is to be used, add it hot as for jelly, after the juice is +strained and reheated to boiling. For strawberries and currants, +raspberries and cherries, use one cup of sugar to a quart of juice. +Black raspberries and grapes require less sugar, while blueberries and +blackberries require none at all, or not more than a tablespoonful to +the quart. A mixed juice, of one part currants and two parts red or +black raspberries, has a very superior flavor. + + +_RECIPES._ + +GRAPE JUICE, OR UNFERMENTED WINE.--Take twenty-five pounds of some +well ripened very juicy variety of grapes, like the Concord. Pick them +from the stems, wash thoroughly, and scald without the addition of +water, in double boilers until the grapes burst open; cool, turn into +stout jelly bags, and drain off the juice without squeezing. Let the +juice stand and settle; turn off the top, leaving any sediment there may +be. Add to the juice about four pounds of best granulated sugar, reheat +to boiling, skim carefully, and can the same as fruit. Keep in a cool, +dark place. The wine, if to be sealed in bottles, will require a corker, +and the corks should first be boiled in hot water and the bottles well +sterilized. + +GRAPE JUICE NO. 2.--Take grapes of the best quality, picked fresh +from the vines. Wash well after stripping from the stems, rejecting any +imperfect fruit. Put them in a porcelain or granite fruit kettle with +one pint of water to every three quarts of grapes, heat to boiling, and +cook slowly for fifteen minutes or longer, skimming as needed. Turn off +the juice and carefully filter it through a jelly bag, putting the seeds +and skins into a separate bag to drain, as the juice from them will be +less clear. Heat again to boiling, add one cupful of hot sugar to each +quart of juice, and seal in sterilized cans or bottles. The juice from +the skins and seeds should be canned separately. + +ANOTHER METHOD.--Wash the grapes, and express the juice without +scalding the fruit. Strain the juice three or four times through muslin +or cheese cloth, allowing it to stand and settle for some time between +each filtering. To every three pints of juice add one of water and two +cupfuls of sugar. Heat to boiling, and keep at that temperature for +fifteen minutes, skim carefully, and bottle while at boiling heat. Set +away in a cool, dark place. + +FRUIT SYRUP.--Prepare the juice expressed from strawberries, +raspberries, currants, or grapes, as directed above for fruit juices. +After it has come to a boil, add one pound of sugar to every quart of +juice. Seal in pint cans. It may be diluted with water to form a +pleasing beverage, and is especially useful in flavoring puddings and +sauces. + +CURRANT SYRUP.--Boil together a pint of pure currant juice and one +half pound of best white sugar for ten minutes, and can or bottle while +at boiling temperature. One or two spoonfuls of the syrup in a glass of +water makes a most refreshing drink. Two parts currants and one of red +raspberries may be used in place of all currants, if preferred. + +ORANGE SYRUP.--Select ripe and thin-skinned fruit. To every pint of +the juice add one pound of sugar, the juice of one lemon, and a little +of the grated rind. Boil for fifteen minutes, removing all scum as it +rises. If the syrup is not clear, strain through a piece of cheese +cloth, and reheat. Can and seal while boiling hot. + +LEMON SYRUP.--Grate the yellow portion of the rind of six lemons, +and mix with three pounds of best granulated white sugar. Add one quart +of water and boil until it thickens. Strain, add the juice of the six +lemons, carefully leaving out the pulp and seeds; boil ten minutes, and +bottle. Diluted with two thirds cold water, it forms a delicious and +quickly prepared lemonade. + +LEMON SYRUP NO. 2.--To every pint of lemon juice add one pound of +sugar; boil, skim, and seal in cans like fruit. + +BLACKBERRY SYRUP.--Crush fresh, well-ripened blackberries, and add +to them one fourth as much boiling water as berries; let them stand for +twenty-four hours, stirring frequently. Strain, add a cup of sugar to +each quart of juice, boil slowly for fifteen minutes, and can. + +FRUIT ICES.--Express the juice from a pint of stoned red cherries, +add the juice of two lemons, one cup of sugar and a quart of cold water. +Stir well for five minutes, an freeze in an ice cream freezer. Equal +parts currant and red raspberry juice may be used instead of cherry, if +preferred. + + +DRYING FRUIT. + +This method of preserving fruit, except in large establishments where it +is dried by steam, is but little used, since canning is quicker and +superior in every way. Success in drying fruits is dependent upon the +quickness with which, they can be dried, without subjecting them to so +violent a heat as to burn them or injure their flavor. + +Pulpy fruits, such as berries, cherries, plums, etc., should be spread +on some convenient flat surface without contact with each other, and +dried in the sun under glass, or in a moderate oven. They should be +turned daily. They will dry more quickly if first scalded in a hot oven. +Cherries should be first stoned and cooked until well heated through and +tender, then spread on plates, and the juice (boiled down to a syrup) +poured over them. When dried, they will be moist. Pack in jars. Large +fruit, such as apples, pears, and peaches, should be pared, divided, and +the seeds or stones removed. If one has but a small quantity, the best +plan is to dry by mean of artificial heat; setting it first in a hot +oven until heated through, which process starts the juice and forms a +film or crust over the cut surfaces, thus holding the remaining: +quantity of juice inside until it becomes absorbed in the tissues. The +drying process may be finished in a warming oven or some place about the +range where the fruit will get only moderate heat. If a larger quantity +of fruit is to be dried, after being heated in the oven, it may be +placed in the hot sun out of doors, under fine wire screens, to keep off +the flies; or may be suspended for the ceiling in some way, or placed +upon a frame made to stand directly over the stove. As the drying +proceeds, the fruit should be turned occasionally, and when dry enough, +it should be thoroughly heated before it is packed away, to prevent it +from getting wormy. + + +NUTS. + +The nuts, or shell fruits, as they are sometimes termed, form a class of +food differing greatly from the succulent fruits. They are more properly +seeds, containing, in general, no starch, but are rich in fat and +nitrogenous elements in the form of vegetable albumen and casein. In +composition, the nuts rank high in nutritive value, but owing to the +oily matter which they contain, are difficult of digestion, unless +reduced to a very minutely divided state before or during mastication. +The fat of nuts is similar in character to cream, and needs to be +reduced to the consistency of cream to be easily digested. Those nuts, +such as almonds, filberts, and pecans, which do not contain an excess of +fat, are the most wholesome. Nuts should be eaten, in moderation, at the +regular mealtime, and not partaken of as a tidbit between meals. It is +likewise well to eat them in connection with some hard food, to insure +their thorough mastication. Almonds and cream crisps thus used make a +pleasing combination. + +Most of the edible nuts have long been known and used as food. The +_Almond_ was highly esteemed by the ancient nations of the East, its +native habitat, and is frequently referred to in sacred history. It is +grown extensively in the warm, temperate regions of the Old World. There +are two varieties, known as the bitter and the sweet almond. The kernel +of the almond yields a fixed oil; that produced from the bitter almond +is much esteemed for flavoring purposes, but it is by no means a safe +article to use, at it possesses marked poisonous qualities. Fresh, sweet +almonds are a nutritive, and, when properly eaten, wholesome food. The +outer brown skin of the kernel is somewhat bitter, rough, and irritating +to the stomach but it can be easily removed by blanching. + +Blanched almonds, if baked for a short time, become quite brittle, and +may be easily pulverized, and are then more easily digested. Bread made +from almonds thus baked and pulverized, is considered an excellent food +for persons suffering with diabetes. + +_Brazil Nuts_ are the seeds of a gigantic tree which grows wild in the +valleys of the Amazon, and throughout tropical America. The case +containing these seeds is a hard, woody shell, globular in form, and +about the size of a man's head. It is divided into four cells, in each +of which are closely packed the seeds which constitute the so-called +nuts, of commerce. These seeds are exceedingly rich in oil, one pound of +them producing about nine ounces of oil. + +The _Cocoanut_ is perhaps the most important of all the shell fruits, if +we may judge by the variety of uses to which the nut and the tree which +bears it can be put. It has been said that nature seldom produces a tree +so variously useful to man as the cocoanut palm. In tropical countries, +where it grows abundantly, its leaves are employed for thatching, its +fibers for manufacturing many useful articles, while its ashes produce +potash in abundance. The fruit is eaten raw, and in many ways is +prepared for food; it also yields an oil which forms an important +article of commerce. The milk of the fruit is a cooling beverage, and +the woody shell of the nut answers very well for a cup from which to +drink it. The saccharine juice of the tree also affords an excellent +drink; and from the fresh young stems is prepared a farinaceous +substance similar to sago. + +The cocoanuts grow in clusters drooping from the tuft of long, fringed +leaves which crown the branchless trunk of the stately palm. The +cocoanut as found in commerce is the nut divested of its outer sheath, +and is much smaller in size than when seen upon the tree. Picked fresh +from the tree, the cocoanut consists first of a green outer covering; +next of a fibrous coat, which, if the nut is mature, is hairy-like in +appearance; and then of the woody shell, inside of which is the meat and +milk. For household purposes the nuts are gathered while green, and +before the inner shell has become solidified; the flesh is then soft +like custard, and can be easily eaten with a teaspoon, while a large +quantity of delicious, milk-like fluid is obtainable from each nut. + +As found in our Northern markets, the cocoanut is difficult of +digestion, as is likewise the prepared or desiccated cocoanut. The +cocoanut contains about seventy per cent of oil. + +The _Chestnut_ is an exception to most nuts in its composition. It +contains starch, and about fifteen per cent of sugar. No oil can be +extracted from the chestnut. In Italy, and other parts of Southern +Europe, the chestnut forms an important article of food. It is sometimes +dried and ground into flour, from which bread is prepared. The chestnut +is a nutritious food, but owing to the starch it contains, is more +digestible when cooked. The same is true of the _Acorn_, which is +similar in character to the chestnut. In the early ages, acorns were +largely used for food, and are still used as a substitute for bread in +some countries. + +The _Hazelnut_, with the _Filbert_ and _Cobnut_, varieties of the same +nut obtained by cultivation, are among the most desirable nuts for +general consumption. + +The _Walnut_, probably a native of Persia, where in ancient times it was +so highly valued as to be considered suited only for the table of the +king, is now found very commonly with other species of the same family, +the _Butternut_ and _Hickory nut_, in most temperate climates. + +The _Pecan_, a nut allied to the hickory nut, and grown extensively in +the Mississippi Valley and Texas, is one of the most easily digested +nuts. + +The _Peanut_ or _Groundnut_ is the seed of an annual, cultivated +extensively in most tropical and sub-tropical countries. After the plant +has blossomed, the stalk which produced the flower has the peculiarity +of bending down and forcing itself under ground so that the seeds mature +some depth beneath the surface. When ripened, the pods containing the +seeds are dug up and dried. In tropical countries the fresh nuts are +largely consumed, and are thought greatly to resemble almonds in flavor. +In this country they are more commonly roasted. They are less easily +digested than many other nuts because of the large amount of oily matter +which they contain. + + +_RECIPES._ + +TO BLANCH ALMONDS.--Shell fresh, sweet almonds, and pour boiling +water over them; let them stand for two or three minutes, skim out, and +drop into cold water. Press between the thumb and finger, and the +kernels will readily slip out of the brown covering. Dry between clean +towels. Blanched almonds served with raisins make an excellent dessert. + +BOILED CHESTNUTS.--The large variety, knows as the Italian +chestnut, is best for this purpose. Remove the shells, drop into boiling +water, and boil for ten minutes, take out, drop into cold water, and rub +off the brown skin. Have some clean water boiling, turn the blanched +nuts into it, and cook until they can be pierced with a fork. Drain +thoroughly, put into a hot dish, dry in the oven for a few minutes, and +serve. A cream sauce or tomato sauce may be served with them if liked. + +MASHED CHESTNUTS.--Prepare and boil the chestnuts as in the +preceding recipe. When tender, mash through a colander with a potato +masher. Season with cream and salt if desired. Serve hot. + +TO KEEP NUTS FRESH.--Chestnuts and other thin-shelled nuts may be +kept from becoming too dry by mixing with an equal bulk of dry sand and +storing in a box or barrel in some cool place. + + + + +TABLE TOPICS. + + Who lives to eat, will die by eating.--_Sel._ + + Fruit bears the closest relation to light. The sun pours a + continuous flood of light into the fruits, and they furnish the best + portion of food a human being requires for the sustenance of mind + and body.--_Alcott._ + + The famous Dr. John Hunter, one of the most eminent physicians of + his time, and himself a sufferer from gout, found in apples a remedy + for this very obstinate and distressing malady. He insisted that all + of his patients should discard wine and roast beef, and make a free + use of apples. + + Do not too much for your stomach, or it will abandon you.--_Sel._ + + The purest food is fruit, next the cereals, then the vegetables. All + pure poets have abstained almost entirely from animal food. + Especially should a minister take less meat when he has to write a + sermon. The less meat the better sermon.--_A. Bronson Alcott._ + + There is much false economy: those who are too poor to have + seasonable fruits and vegetables, will yet have pie and pickles all + the year. They cannot afford oranges, yet can afford tea and coffee + daily.--_Health Calendar._ + + What plant we in the apple tree? + Fruits that shall dwell in sunny June, + And redden in the August moon, + And drop, when gentle airs come by, + That fan the blue September sky, + While children come, with cries of glee, + And seek there when the fragrant grass + Betrays their bed to those who pass + At the foot of the apple tree. + + --_Bryant._ + + + + +LEGUMES + +The legumes, to which belong peas, beans, and lentils, are usually +classed among vegetables; but in composition they differ greatly from +all other vegetable foods, being characterized by a very large +percentage of the nitrogenous elements, by virtue of which they possess +the highest nutritive value. Indeed, when mature, they contain a larger +proportion of nitrogenous matter than any other food, either animal or +vegetable. In their immature state, they more nearly resemble the +vegetables. On account of the excess of nitrogenous elements in their +composition, the mature legumes are well adapted to serve as a +substitute for animal foods, and for use in association with articles in +which starch or other non-nitrogenous elements are predominant; as, for +example, beans or lentils with rice, which combinations constitute the +staple food of large populations in India. + +The nitrogenous matter of legumes is termed _legumin_, or vegetable +casein, and its resemblance to the animal casein of milk is very marked. +The Chinese make use of this fact, and manufacture cheese from peas and +beans. The legumes were largely used as food by the ancient nations of +the East. They were the "pulse" upon which the Hebrew children grew so +fair and strong. According to Josephus, legumes also formed the chief +diet of the builders of the pyramids. They are particularly valuable as +strength producers, and frequently form a considerable portion of the +diet of persons in training as athletes, at the present day. Being foods +possessed of such high nutritive value, the legumes are deserving of a +more extended use than is generally accorded them in this country. In +their mature state they are, with the exception of beans, seldom found +upon the ordinary bill of fare, and beans are too generally served in a +form quite difficult of digestion, being combined with large quantities +of fat, or otherwise improperly prepared. Peas and lentils are in some +respects superior to beans, being less liable to disagree with persons +of weak digestion, and for this reason better suited to form a staple +article of diet. + +All the legumes are covered with a tough skin, which is in itself +indigestible, and which if not broken by the cooking process or by +thorough mastication afterward, renders the entire seed liable to pass +through the digestive tract undigested, since the digestive fluids +cannot act upon the hard skin. Even when the skins are broken, if served +with the pulp, much of the nutritive material of the legume is wasted, +because it is impossible for the digestive processes to free it from the +cellulose material of which the skins are composed. If, then, it be +desirable to obtain from the legumes the largest amount of nutriment and +in the most digestible form, they must be prepared in some manner so as +to reject the skins. Persons unable to use the legumes when cooked in +the ordinary way, usually experience no difficulty whatever in digesting +them when divested of their skins. The hindrance which even the +partially broken skins are to the complete digestion of the legume, is +well illustrated by the personal experiments of Prof. Struempell, a +German scientist, who found that of beans boiled with the skins on he +was able to digest only 60 per cent of the nitrogenous material they +contained. When, however, he reduced the same quantity of beans to a +fine powder previous to cooking, he was enabled to digest 91.8 per cent +of it. + +The fact that the mature legumes are more digestible when prepared in +some manner in which the skins are rejected, was doubtless understood in +early times, for we find in a recipe of the fourteenth century, +directions given "to dry legumes in an oven and remove the skins away +before using them." + +The green legumes which are more like a succulent vegetable are easily +digested with the skins on, if the hulls are broken before being +swallowed. There are also some kinds of beans which, in their mature +state, from having thinner skins, are more readily digested, as the +Haricot variety. + +SUGGESTIONS FOR COOKING.--The legumes are best cooked by stewing or +boiling, and when mature, require prolonged cooking to render them +tender and digestible. Slow cooking, when practicable, is preferable. +Dry beans and peas are more readily softened by cooking if first soaked +for a time in cold water. The soaking also has a tendency to loosen the +skins, so that when boiled or stewed, a considerable portion of them +slip off whole, and being lighter, rise to the top during the cooking, +and can be removed with a spoon; it likewise aids in removing the strong +flavor characteristic of these foods, which is considered objectionable +by some persons. The length of time required for soaking will depend +upon the age of the seed, those from the last harvest needing only a few +hours, while such as have been kept for two or more years require to be +soaked twelve or twenty-four hours. For cooking, soft water is best. The +mineral elements in hard water have a tendency to harden the casein, of +which the legumes a largely composed, thus rendering it often very +difficult to soften them. + +The dry, unsoaked legumes are generally best put to cook in cold water, +and after the boiling point is reached, allowed to simmer gently until +done. Boiling water may be used for legumes which have been previously +soaked. The amount of water required will vary somewhat with the heat +employed and the age and condition of the legume, as will also the time +required for cooking, but as a general rule two quarts of soft water +for one pint of seeds will be quite sufficient. Salt should not be added +until the seeds are nearly done, as it hinders the cooking process. + + +PEAS. + +DESCRIPTION.--The common garden pea is probably a native of +countries bordering on the Black Sea. A variety known as the gray pea +(_pois chiche_) has been used since a very remote period. The common +people of Greece and Rome, in ancient times made it an ordinary article +of diet. It is said that peas were considered such a delicacy by the +Romans that those who coveted public favor distributed them gratuitously +to the people in order to buy votes. + +Peas were introduced into England from Holland in the time of Elizabeth, +and were then considered a great delicacy. History tells us that when +the queen was released from her confinement in the tower, May 19, 1554, +she went to Staining to perform her devotions in the church of +Allhallows, after which she dined at a neighboring inn upon a meal of +which the principal dish was boiled peas. A dinner of the same kind, +commemorative of the event, was for a long time given annually at the +same tavern. + +Peas, when young, are tender and sweet, containing a considerable +quantity of sugar. The nitrogenous matter entering into their +composition, although less in quantity when unripe, is much more easily +digested than when the seeds are mature. + +When quite ripe, like other leguminous seeds, they require long cooking. +When very old, no amount of boiling will soften them. When green, peas +are usually cooked and served as a vegetable; in their dried state, they +are put to almost every variety of use in the different countries where +they are cultivated. + +In the southeast of Scotland, a favorite food is made of ground peas +prepared in thick cakes and called peas-bainocks. + +In India and southern Europe, a variety of the pea is eaten parched or +lightly roasted, or made into cakes, puddings, and sweetmeats. In +Germany, in combination with other ingredients, peas are compounded into +sausages, which, during the Franco-Prussian war, served as rations for +the soldiers. + +Dried peas for culinary use are obtainable in two forms; the split peas, +which have had the tough envelope of the seed removed, and the green or +Scotch peas. + +The time required for cooking will vary from five to eight hours, +depending upon the age of the seed and the length of time it has been +soaked previous to cooking. + + +_RECIPES._ + +STEWED SPLIT PEAS.--Carefully examine and wash the peas, rejecting +any imperfect or worm-eaten ones. Put into cold water and let them come +to a boil; then place the stewpan back on the range and simmer gently +until tender, but not mushy. Season with salt and a little cream if +desired. + +PEAS PUREE.--Soak a quart of Scotch peas in cold water over night. +In the morning, drain and put them to cook in boiling water. Cook slowly +until perfectly tender, allowing them to simmer very gently toward the +last until they become as dry as possible. Put through a colander to +render them homogeneous and remove the skins. Many of the skins will be +loosened and rise to the top during the cooking, and it is well to +remove these with a spoon so as to make the process of rubbing through +the colander less laborious. Season with salt if desired, and a cup of +thin cream. Serve hot. + +MASHED PEAS.--Soak and cook a quart of peas as for Peas _Puree_ +When well done, if the Scotch peas, rub through a colander to remove the +skins. If the split peas are used, mash perfectly smooth with a potato +masher. Season with a teaspoonful of salt and a half cup of sweet cream, +if desired. Beat well together, turn into an earthen or granite-ware +pudding dish, smooth the top, and bake in a moderate oven until dry and +mealy throughout, and nicely browned on top. Serve hot like mashed +potato, or with a tomato sauce prepared as follows: Heat a pint of +strained, stewed tomato, season lightly with salt, and when boiling, +thicken with a tablespoonful of flour rubbed smooth in a little cold +water. + +PEAS CAKES.--Cut cold mashed peas in slices half an inch in +thickness, brush lightly with cream, place on perforated tins, and brown +in the oven. If the peas crumble too much to slice, form them into small +cakes with a spoon or knife, and brown as directed. Serve hot with or +without a tomato sauce. A celery sauce prepared as directed in the +chapter on Sauces, is also excellent. + +DRIED GREEN PEAS.--Gather peas while young and tender and carefully +dry them. When needed for use, rinse well, and put to cook in cold +water. Let them simmer until tender. Season with cream the same as fresh +green peas. + + +BEANS. + +DESCRIPTION.--Some variety of the bean family has been cultivated +and used for culinary purposes from time immemorial. It is frequently +mentioned in Scripture; King David considered it worthy of a place in +his dietary, and the prophet Ezekiel was instructed to mix it with the +various grains and seeds of which he made his bread. + +Among some ancient nations the bean was regarded as a type of death, and +the priests of Jupiter were forbidden to eat it, touch it, or even +pronounce its name. The believer in the doctrine of transmigration of +souls carefully avoided this article of food, in the fear of submitting +beloved friends to the ordeal of mastication. + +At the present day there is scarcely a country in hot or temperate +climates where the bean is not cultivated and universally appreciated, +both as a green vegetable and when mature and dried. + +The time required to digest boiled beans is two and one half hours, and +upwards. + +In their immature state, beans are prepared and cooked like other green +vegetables. Dry beans may be either boiled, stewed, or baked, but +whatever the method employed, it must be very slow and prolonged. Beans +to be baked should first be parboiled until tender. We mention this as a +precautionary measure lest some amateur cook, misled by the term "bake," +should repeat the experiment of the little English maid whom we employed +as cook while living in London, a few years ago. In ordering our dinner, +we had quite overlooked the fact that baked beans are almost wholly an +American dish, and failed to give any suggestions as to the best manner +of preparing it. Left to her own resources, the poor girl did the best +she knew how, but her face was full of perplexity as she placed the +beans upon the table at dinner, with, "Well, ma'am, here are the beans, +but I don't see how you are going to eat them." Nor did we, for she had +actually baked the dry beans, and they lay there in the dish, as brown +as roasted coffee berries, and as hard as bullets. + +Beans to be boiled or stewed do not need parboiling, although many cooks +prefer to parboil them, to lessen the strong flavor which to some +persons is quite objectionable. + +From one to eight hours are required to cook beans, varying with the age +and variety of the seed, whether it has been soaked, and the rapidity of +the cooking process. + + +_RECIPES._ + +BAKED BEANS.--Pick over a quart of best white beans and soak in +cold water over night. Put them to cook in fresh water, and simmer +gently till they are tender, but not broken. Let them be quite juicy +when taken from the kettle. Season with salt and a teaspoonful of +molasses. Put them in a deep crock in a slow oven. Let them bake two or +three hours, or until they assume a reddish brown tinge, adding boiling +water occasionally to prevent their becoming dry. Turn, into a shallow +dish, and brown nicely before sending to the table. + +BOILED BEANS.--Pick over some fresh, dry beans carefully, and wash +thoroughly. Put into boiling water and cook gently and slowly until +tender, but not broken. They should be moderately juicy when done. Serve +with lemon juice, or season with salt and a little cream as preferred. + +The colored varieties, which are usually quite strong in flavor, are +made less so by parboiling for fifteen or twenty minutes and then +pouring the water off, adding more of boiling temperature, and cooking +slowly until tender. + +BEANS BOILED IN A BAG.--Soak a pint of white beans over night. When +ready to cook, put them into a clean bag, tie up tightly, as the beans +have already swelled, and if given space to move about with the boiling +of the water will become broken and mushy. Boil three or four hours. +Serve hot. + +SCALLOPED BEANS.--Soak a pint of white beans over night in cold +water. When ready to cook, put into an earthen baking dish, cover well +with new milk, and bake in a slow oven for eight or nine hours; +refilling the dish with milk as it boils away, and taking care that the +beans do not at any time get dry enough to brown over the top till they +are tender. When nearly done, add salt to taste, and a half cup of +cream. They may be allowed to bake till the milk is quite absorbed, and +the beans dry, or may be served when rich with juice, according to +taste. The beans may be parboiled in water for a half hour before +beginning to bake, and the length of time thereby lessened. They should +be well drained before adding the milk, however. + +STEWED BEANS.--Soak a quart of white beans in water over night. In +the morning drain, turn hot water over them an inch deep or more, cover, +and place on the range where they will only just simmer, adding boiling +water if needed. When nearly tender, add salt to taste, a tablespoonful +of sugar if desired, and half a cup of good sweet cream. Cook slowly an +hour or more longer, but let them be full of juice when taken up, never +cooked down dry and mealy. + +MASHED BEANS.--Soak over night in cold water, a quart of nice white +beans. When ready to cook, drain, put into boiling water, and boil till +perfectly tender, and the water nearly evaporated. Take up, rub through +a colander to remove the skins, season with salt and a half cup of +cream, put in a shallow pudding dish, smooth the top with a spoon, and +brown in the oven. + +STEWED LIMA BEANS.--Put the beans into boiling water, and cook till +tender, but not till they fall to pieces. Fresh beans should cook an +hour or more, and dry ones require from two to three hours unless +previously soaked. They are much better to simmer slowly than to boil +hard. They should be cooked nearly dry. Season with salt, and a cup of +thin cream, to each pint of beans. Simmer for a few minutes after the +cream is turned in. Should it happen that the beans become tender before +the water is sufficiently evaporated, do not drain off the water, but +add a little thicker cream, and thicken the whole with a little flour. A +little flour stirred in with the cream, even when the water is nearly +evaporated may be preferred by some. + +SUCCOTASH.--Boil one part Lima beans and two parts sweet corn +separately until both are nearly tender. Put them together, and simmer +gently till done. Season with salt and sweet cream. Fresh corn and beans +may be combined in the same proportions, but as the beans will be likely +to require the most time for cooking, they should be put to boil first, +and the corn added when the beans are about half done, unless it is +exceptionally hard, in which case it must be added sooner. + +PULP SUCCOTASH.--Score the kernels of some fresh green corn with a +sharp knife blade, then with the back of a knife scrape out all the +pulp, leaving the hulls on the cob. Boil the pulp in milk ten or fifteen +minutes, or until well done. Cook some fresh shelled beans until tender, +and rub them through a colander. Put together an equal quantity of the +beans thus prepared and the cooked corn pulp, season with salt and +sweet cream, boil together for a few minutes, and serve. Kornlet and +dried Lima beans may be made into succotash in a similar manner. + + +_LENTILS._ + +DESCRIPTION.--Several varieties of the lentil are cultivated for +food, but all are nearly alike in composition and nutritive value. They +have long been esteemed as an article of diet. That they were in +ordinary use among the Hebrews is shown by the frequent mention of them +in Scripture. It is thought that the red pottage of Esau was made from +the red variety of this legume. + +The ancient Egyptians believed that a diet of lentils would tend to make +their children good tempered, cheerful, and wise, and for this reason +constituted it their principal food. A gravy made of lentils is largely +used with their rice by the natives of India, at the present day. + +The meal which lentils yield is of great richness, and generally +contains more casein than either beans or peas. The skin, however, is +tough and indigestible, and being much smaller than peas, when served +without rejecting the skins, they appear to be almost wholly of tough, +fibrous material; hence they are of little value except for soups, +_purees_, toasts, and other such dishes as require the rejection of the +skin. Lentils have a stronger flavor than any of the other legumes, and +their taste is not so generally liked until one has become accustomed to +it. + +Lentils are prepared and cooked in the same manner as dried peas, though +they require somewhat less time for cooking. + +The large dark variety is better soaked for a time previous to cooking, +or parboiled for a half hour and then put into new water, to make them +less strong in flavor and less dark in color. + + +_RECIPES._ + +LENTIL PUREE.--Cook the lentils and rub through a colander as for +peas _puree_. Season, and serve in the same manner. + +LENTILS MASHED WITH BEANS.--Lentils may be cooked and prepared in +the same manner as directed for mashed peas, but they are less strong in +flavor if about one third to one half cooked white beans are used with +them. + +LENTIL GRAVY WITH RICE.--Rub a cupful of cooked lentils through a +colander to remove the skins, add one cup of rich milk, part cream if it +can be afforded, and salt if desired. Heat to boiling, and thicken with +a teaspoonful of flour rubbed smooth in a little cold milk. Serve hot on +nicely steamed or boiled rice, or with well cooked macaroni. + + + + +TABLE TOPICS. + + The men who kept alive the flame of learning and piety in the Middle + Ages were mainly vegetarians.--_Sir William Axon._ + + According to Xenophon, Cyrus, king of Persia, was brought up on a + diet of water, bread, and cresses, till his fifteenth year, when + honey and raisins were added; and the family names of Fabii and + Lentuli were derived from their customary diet. + + Thomson, in his poem, "The Seasons," written one hundred and sixty + years ago, pays the following tribute to a diet composed of seeds + and vegetable +products:--#/ + + "With such a liberal hand has Nature flung + These seeds abroad, blown them about in winds-- ... + But who their virtues can declare? who pierce, + With vision pure, into those secret stores + Of health and life and joy--the food of man, + While yet he lived in innocence and told + A length of golden years, unfleshed in blood? + A stranger to the savage arts of life-- + Death, rapine, carnage, surfeit, and disease-- + The _lord_, and not the _tyrant_ of the world." + + Most assuredly I do believe that body and mind are much influenced + by the kind of food habitually depended upon. I can never stray + among the village people of our windy capes without now and then + coming upon a human being who looks as if he had been split, salted, + and dried, like the salt fish which has built up his arid organism. + If the body is modified by the food which nourishes it, the mind and + character very certainly will be modified by it also. We know enough + of their close connection with each other to be sure of what without + any statistical observation to prove it.--_Oliver Wendell Holmes._ + + The thoughts and feelings which the food we partake of provokes, are + not remarked in common life, but they, nevertheless, have their + significance. A man who daily sees cows and calves slaughtered, or + who kills them himself, hogs "stuck," hens "plucked," etc., cannot + possibly retain any true feeling for the sufferings of his own + species....Doubtless, the majority of flesh-eaters do not reflect + upon the manner in which this food comes to them, but this + thoughtlessness, far from being a virtue, is the parent of many + vices....How very different are the thoughts and sentiments produced + by the non-flesh diet!--_Gustav Von Struve._ + + That the popular idea that beef is necessary for strength is not a + correct one, is well illustrated by Xenophon's description of the + outfit of a Spartan soldier, whose dietary consisted of the very + plainest and simplest vegetable fare. The complete accoutrements of + the Spartan soldier, in what we would call heavy marching order, + weighed seventy-five pounds, exclusive of the camp, mining, and + bridge-building tools and the rations of bread and dried fruit which + were issued in weekly installments, and increased the burden of the + infantry soldier to ninety, ninety-five, or even to a full hundred + pounds. This load was often carried at the rate of four miles an + hour for twelve hours _per diem_, day after day, and only when in + the burning deserts of southern Syria did the commander of the + Grecian auxiliaries think prudent to shorten the usual length of the + day's march. + + DIET OF TRAINERS.--The following are a few of the restrictions and + rules laid down by experienced trainers:-- + + Little salt. No course vegetables. No pork or veal. Two meals a day; + breakfast at eight and dinner at two. No fat meat is allowed, no + butter or cheese, pies or pastry. + + + + +VEGETABLES + +Vegetables used for culinary purposes comprise roots and tubers, as +potatoes, turnips, etc.; shoots and stems, as asparagus and sea-kale; +leaves and inflorescence, as spinach and cabbage; immature seeds, +grains, and seed receptacles, as green peas, corn, and string-beans; and +a few of the fruity products, as the tomato and the squash. Of these the +tubers rank the highest in nutritive value. + +Vegetables are by no means the most nutritious diet, as water enters +largely into their composition; but food to supply perfectly the needs +of the vital economy, must contain water and indigestible as well as +nutritive elements. Thus they are dietetically of great value, since +they furnish a large quantity of organic fluids. Vegetables are rich in +mineral elements, and are also of service in giving bulk to food. An +exclusive diet of vegetables, however, would give too great bulk, and at +the same time fail to supply the proper amount of food elements. To +furnish the requisite amount of nitrogenous material for one day, if +potatoes alone were depended upon as food, a person would need to +consume about nine pounds; of turnips, sixteen pounds; of parsnips, +eighteen pounds; of cabbage, twenty-two pounds. Hence it is wise to use +them in combination with other articles of diet--grains, whole-wheat +bread, etc.--that supplement the qualities lacking in the vegetables. + +TO SELECT VEGETABLES.--All roots and tubers should be plump, free +from decay, bruises, and disease, and with fresh, unshriveled skins. +They are good from the time of maturing until they begin to germinate. +Sprouted vegetables are unfit for food. Potato sprouts contain a poison +allied to belladonna. All vegetables beginning to decay are unfit for +food. + +Green vegetables to be wholesome should be freshly gathered, crisp, and +juicy; those which have lain long in the market are very questionable +food. In Paris, a law forbids a market-man to offer for sale any green +vegetable kept more than one day. The use of stale vegetables is known +to have been the cause of serious illness. + +KEEPING VEGETABLES.--If necessary to keep green vegetables for any +length of time, do not put them in water, as that will dissolve and +destroy some of their juices; but lay them in a cool, dark place,--on a +stone floor is best,--and do not remove their outer leaves until needed. +They should be cooked the day they are gathered, if possible. The best +way to freshen those with the stems when withered is to cut off a bit of +the stem or stem-end, and set only the cut part in water. The vegetables +will then absorb enough water to replace what has been lost by +evaporation. + +Peas and beans should not be shelled until wanted. If, however, they are +not used as soon as shelled, cover them with pods and put in a cool +place. + +Winter vegetables can be best kept wholesome by storing in a cool, dry +place of even temperature, and where neither warmth, moisture, nor light +is present to induce decay or germination. They should be well sorted, +the bruised or decayed, rejected, and the rest put into clean bins or +boxes; and should be dry and clean when stored. Vegetables soon absorb +bad flavors if left near anything odorous or decomposing, and are thus +rendered unwholesome. They should be looked over often, and decayed ones +removed. Vegetables, to be kept fit for food, should on no account be +stored in a cellar with barrels of fermenting pickle brine, soft soap, +heaps of decomposing rubbish, and other similar things frequently found +in the dark, damp vegetable cellars of modern houses. + +PREPARATION AND COOKING.--Most vegetables need thorough washing +before cooking. Roots and tubers should be well cleaned before paring. A +vegetable brush or a small whisk broom is especially serviceable for +this purpose. If necessary to wash shelled beans and peas, it can best +be accomplished by putting them in a colander and dipping in and out of +large pans of water until clean. Spinach, lettuce, and other leaves may +be cleaned the same way. + +Vegetables admit of much variety in preparation for the table, and are +commonly held to require the least culinary skill of any article of +diet. This is a mistake. Though the usual processes employed to make +vegetables palatable are simple, yet many cooks, from carelessness or +lack of knowledge of their nature and composition, convert some of the +most nutritious vegetables into dishes almost worthless as food or +almost impossible of digestion. It requires no little care and skill to +cook vegetables so that they will neither be underdone nor overdone, and +so that they will retain their natural flavors. + +A general rule, applicable to all vegetables to be boiled or stewed, is +to cook them in as little water as may be without burning. The salts and +nutrient juices are largely lost in the water; and if this needs to be +drained off, much of the nutriment is apt to be wasted. Many cooks throw +away the true richness, while they serve the "husks" only. Condiments +and seasonings may cover insipid taste, but they cannot restore lost +elements. Vegetables contain so much water in their composition that it +is not necessary to add large quantities for cooking, as in the case of +the grains and legumes, which have lost nearly all their moisture in the +ripening process. Some vegetables are much better cooked without the +addition of water. + +Vegetables to be cooked by boiling should be put into boiling water; and +since water loses its goodness by boiling, vegetables should be put in +as soon as the boiling begins. The process of cooking should be +continuous, and in general gentle heat is best. Remember that when water +is boiling, the temperature is not increased by violent bubbling. Keep +the cooking utensil closely covered. If water is added, let it also be +boiling hot. + +Vegetables not of uniform size should be so assorted that those of the +same size may be cooked together, or large ones may be divided. Green +vegetables retain their color best if cook rapidly. Soda is sometimes +added to the water in which the vegetables are cooked, for the purpose +of preserving their colors, but this practice is very harmful. + +Vegetables should be cooked until they are perfectly tender but not +overdone. Many cooks spoil their vegetables by cooking them too long, +while quite as many more serve them in an underdone state to preserve +their form. Either plan makes them less palatable, and likely to be +indigestible. + +Steaming or baking is preferable for most vegetables, because their +finer flavors are more easily retained, and their food value suffers +less diminution. Particularly is this true of tubers. + +The time required for cooking depends much upon the age and freshness of +the vegetables, as well as the method of cooking employed. Wilted +vegetables require a longer time for cooking than fresh ones. + +TIME REQUIRED FOR COOKING.--The following is the approximate length +of time required for cooking some of the more commonly used +vegetables:-- + +Potatoes, baked, 30 to 45 minutes. + +Potatoes, steamed, 20 to 40 minutes. + +Potatoes, boiled (in jackets), 20 to 25 minutes after the water is +fairly boiling. + +Potatoes, pared, about 20 minutes if of medium size; if very large, they +will require from 25 to 45 minutes. + +Green corn, young, from 15 to 20 minutes. + +Peas, 25 to 30 minutes. + +Asparagus, 15 to 20 minutes, young; 30 to 50 if old. + +Tomatoes, 1 to 2 hours. + +String beans and shelled beans, 45 to 60 minutes or longer. + +Beets, boiled, 1 hour if young; old, 3 to 5 hours. + +Beets, baked, 3 to 6 hours. Carrots, 1 to 2 hours. + +Parsnips, 45 minutes, young; old, 1 to 2 hours. + +Turnips, young, 45 minutes; old, 1-1/2 to 2 hours. + +Winter squash, 1 hour. Cabbage, young, 1 hour; old, 2 to 3 hours. + +Vegetable oysters, 1 to 2 hours. + +Celery, 20 to 30 minutes. + +Spinach, 20 to 60 minutes or more. + +Cauliflower, 20 to 40 minutes. + +Summer squash, 20 to 60 minutes. + + +If vegetables after being cooked cannot be served at once, dish them up +as soon as done, and place the dishes in a _bain marie_ or in pans of +hot water, where they will keep of even temperature, but not boil. +Vegetables are never so good after standing, but they spoil less kept in +this way than any other. The water in the pans should be of equal depth +with the food in the dishes. Stewed vegetables and others prepared with +a sauce, may, when cold, be reheated in a similar manner. + +[Illustration: Bain Marie.] + +If salt is to be used to season, one third of a teaspoonful for each +pint of cooked vegetables is an ample quantity. + + +THE IRISH POTATO. + +DESCRIPTION.--The potato, a plant of the order _Solanaceae_, is +supposed to be indigenous to South America. Probably it was introduced +into Europe by the Spaniards early in the sixteenth century, but +cultivated only as a curiosity. To Sir Walter Raleigh, however, is +usually given the credit of its introduction as a food, he having +imported it from Virginia to Ireland in 1586, where its valuable +nutritive qualities were first appreciated. The potato has so long +constituted the staple article of diet in Ireland, that it has come to +be commonly, though incorrectly, known as the Irish potato. + +The edible portion of the plant is the tuber, a thick, fleshy mass or +enlarged portion of an underground stem, having upon its surface a +number of little buds, or "eyes," each capable of independent growth. +The tuber is made up of little cells filled with starch granules, +surrounded and permeated with a watery fluid containing a small +percentage of the albuminous or nitrogenous elements. In cooking, heat +coagulates the albumen within and between the cells, while the starch +granules absorb the watery portion, swell, and distend the cells. The +cohesion between these is also destroyed, and they easily separate. When +these changes are complete, the potato becomes a loose, farinaceous +mass, or "mealy." When, however, the liquid portion is not wholly +absorbed, and the cells are but imperfectly separated, the potato +appears waxen, watery, or soggy. In a mealy state the potato is easily +digested; but when waxy or water-soaked, it is exceedingly trying to the +digestive powers. + +It is obvious, then, that the great _desideratum_ in cooking the potato, +is to promote the expansion and separation of its cells; in other words, +to render it mealy. Young potatoes are always waxy, and consequently +less wholesome than ripe ones. Potatoes which have been frozen and +allowed to thaw quickly are much sweeter and more watery, because in +thawing the starch changes into sugar. Frozen potatoes should be thawed +in cold water and cooked at once, or kept frozen until ready for use. + +PREPARATION AND COOKING.--Always pare potatoes very thin. Much of +the most nutritious part of the tuber lies next its outer covering; so +care should be taken to waste as little as possible. Potatoes cooked +with the skins on are undoubtedly better than those pared. The chief +mineral element contained in the potato is potash, an important +constituent of the blood. Potash salts are freely soluble in water, and +when the skin is removed, there is nothing to prevent these salts from +escaping into the water in which the potato is boiled. If the potato is +cooked in its "jacket," the skin, which does not in general burst open +until the potato is nearly done, serves to keep this valuable element +largely inside the potato while cooking. For the same reason it is +better not to pare potatoes and put them in water to soak over night, as +many cooks are in the habit of doing, to have them in readiness for +cooking for breakfast. + +Potatoes to be pared should be first washed and dried. It is a good plan +to wash quite a quantity at one time, to be used as needed. After +paring, drop at once into cold water and rinse them thoroughly. It is a +careless habit to allow pared potatoes to fall among the skins, as in +this way they become stained, and appear black and discolored after +cooking. Scrubbing with a vegetable brush is by far the best means for +cleaning potatoes to be cooked with the skins on. + +When boiled in their skins, the waste, according to Letheby, is about +three per cent, while without them it is not less than fourteen per +cent, or more than two ounces in every pound. Potatoes boiled without +skins should be cooked very gently. + +Steaming, roasting, and baking are much better methods for cooking +potatoes than boiling, for reasons already given. Very old potatoes are +best stewed or mashed. When withered or wilted, they are freshened by +standing in cold water for an hour or so before cooking. If diseased or +badly sprouted, potatoes are wholly unfit for food. + + +_RECIPES._ + +BOILED POTATOES (IN JACKETS).--Choose potatoes of uniform size, +free from specks. Wash and scrub them well with a coarse cloth or brush; +dig out all eyes and rinse in cold water; cook in just enough water to +prevent burning, till easily pierced with a fork, not till they have +burst the skin and fallen in pieces. Drain thoroughly, take out the +potatoes, and place them in the oven for five minutes, or place the +kettle back on the range; remove the skins, and cover with a cloth to +absorb all moisture, and let them steam three or four minutes. By either +method they will be dry and mealy. In removing the skins, draw them off +without cutting the potatoes. + +BOILED POTATOES (WITHOUT SKINS).--Pare very thin, and wash clean. +If not of an equal size, cut the larger potatoes in two. Cook in only +sufficient water to prevent burning until a fork will easily pierce +their center; drain thoroughly, place the kettle back on the range, +cover with a cloth to absorb the moisture, and let them dry four or five +minutes. Shake the kettle several times while they are drying, to make +them floury. + +STEAMED POTATOES.--Potatoes may be steamed either with or without +the skin. Only mature potatoes can be steamed. Prepare as for boiling; +place in a steamer, over boiling water, and steam until tender. If water +is needed to replenish, let it always be boiling hot, and not allow the +potatoes to stop steaming, or they will be watery. When done, uncover, +remove the potatoes to the oven, and let them dry a few minutes. If +peeled before steaming, shake the steamer occasionally, to make them +floury. + +ROASTED POTATOES.--Potatoes are much more rich and mealy roasted +than cooked in any other way. Wash them very carefully, dry with a +cloth, and wrap in tissue paper; bury in ashes not too hot, then cover +with coals and roast until tender. The coals will need renewing +occasionally, unless the roasting is done very close to the main fire. + +BAKED POTATOES.--Choose large, smooth potatoes as near the same +size as possible; wash and scrub with a brush until perfectly clean; dry +with a cloth, and bake in a moderately hot oven until a fork will easily +pierce them, or until they yield to pressure between the fingers. They +are better turned about occasionally. In a slow oven the skins become +hardened and thickened, and much of the most nutritious portion is +wasted. When done, press each one till it bursts slightly, as that will +allow the steam to escape, and prevent the potatoes from becoming soggy. +They should be served at once, in a folded napkin placed in a hot dish. +Cold baked potatoes may be warmed over by rebaking, if of good quality +and not overdone the first time. + +STUFFED POTATO.--Prepare and bake large potatoes of equal size, as +directed in the preceding recipe. When done, cut them evenly three +fourths of an inch from the end, and scrape out the inside, taking care +not to break the skins. Season the potato with salt and a little thick +sweet cream, being careful not to have it too moist, and beat thoroughly +with a fork until light; refill the skins with the seasoned potato, fit +the broken portions together, and reheat in the oven. When hot +throughout, wrap the potatoes in squares of white tissue paper fringed +at both ends. Twist the ends of the paper lightly together above the +fringe, and stand the potatoes in a vegetable dish with the cut end +uppermost. When served, the potatoes are held in the hand, one end of +the paper untwisted, the top of the potato removed, and the contents +eaten with a fork or spoon. + +STUFFED POTATOES NO. 2.--Prepare large, smooth potatoes, bake until +tender, and cut them in halves; scrape out the inside carefully, so as +not to break the skins; mash smoothly, mix thoroughly with one third +freshly prepared cottage cheese; season with nice sweet cream, and salt +if desired. Fill the shells with the mixture, place cut side uppermost, +in a pudding dish, and brown in the oven. + +MASHED POTATOES.--Peel and slice potatoes enough to make two +quarts; put into boiling water and cook until perfectly tender, but not +much broken; drain, add salt to taste; turn into a hot earthen dish, and +set in the oven for a few moments to dry. Break up the potatoes with a +silver fork; add nearly a cup of cream, and beat hard at least five +minutes till light and creamy; serve at once, or they will become heavy. +If preferred, the potatoes may be rubbed through a hot sieve into a hot +plate, or mashed with a potato beetle, but they are less light and flaky +when mashed with a beetle. If cream for seasoning is not obtainable, a +well-beaten egg makes a very good substitute. Use in the proportion of +one egg to about five potatoes. For mashed potatoes, if all utensils and +ingredients are first heated, the result will be much better. + +NEW POTATOES.--When potatoes are young and freshly gathered, the +skins are easiest removed by taking each one in a coarse cloth and +rubbing it; a little coarse salt used in the cloth will be found +serviceable for this purpose. If almost ripe, scrape with a blunt knife, +wash very clean, and rinse in cold water. Boiling is the best method of +cooking; new potatoes are not good steamed. Use only sufficient water to +cover, and boil till tender. Drain thoroughly, cover closely with a +clean cloth, and dry before serving. + +CRACKED POTATOES.--Prepare and boil new potatoes as in the +preceding recipe, and when ready to serve, crack each by pressing +lightly upon it with the back of a spoon, lay them in a hot dish, salt +to taste, and pour over them a cup of hot thin cream or rich milk. + +CREAMED POTATOES.--Take rather small, new potatoes and wash well; +rub off all the skins; cut in halves, or if quite large, quarter them. +Put a pint of divided potatoes into a broad-bottomed, shallow saucepan; +pour over them a cup of thin sweet cream, add salt if desired; heat just +to the boiling point, then allow them to simmer gently till perfectly +tender, tossing them occasionally in the stewpan to prevent their +burning on the bottom. Serve hot. + +SCALLOPED POTATOES.--Pare the potatoes and slice thin; put them in +layers in an earthen pudding dish, dredge each layer lightly with flour, +and salt, and pour over all enough good, rich milk to cover well. Cover, +and bake rather slowly till tender, removing the cover just long enough +before the potatoes are done, to brown nicely. If preferred, a little +less milk may be used, and a cup of thin cream added when the potatoes +are nearly done. + +STEWED POTATO.--Pare the potatoes and slice rather thin. Put into +boiling water, and cook until nearly tender, but not broken. Have some +rich milk boiling in the inner dish of a double boiler, add to it a +little salt, then stir in for each pint of milk a heaping teaspoonful of +corn starch or rice flour, rubbed smooth in a little cold milk. Stir +until it thickens. Drain the potatoes, turn them into the hot sauce, put +the dish in the outer boiler, and cook for a half hour or longer. Cold +boiled potatoes may be sliced and used in the same way. Cold baked +potatoes sliced and stewed thus for an hour or more, make a particularly +appetizing dish. + +POTATOES STEWED WITH CELERY.--Pare and slice the potatoes, and put +them into a stewpan with two or three tablespoonfuls of minced celery. +Use only the white part of the celery and mince it finely. Cover the +whole with milk sufficient to cook and prevent burning, and stew until +tender. Season with cream and salt. + +POTATO SNOWBALLS.--Cut largo potatoes into quarters; if small, +leave them undivided; boil in just enough water to cover. When tender, +drain and dry in the usual way. Take up two or three pieces at a time in +a strong, clean cloth, and press them compactly together in the shape of +balls. Serve in a folded napkin on a hot dish. + +POTATO CAKES.--Make nicely seasoned, cold mashed potato into small +round cakes about one half an inch thick. Put them on a baking tin, +brush them over with sweet cream, and bake in a hot oven till golden +brown. + +POTATO CAKES WITH EGG.--Bake nice potatoes till perfectly tender; +peel, mash thoroughly, and to each pint allow the yolks of two eggs +which have been boiled until mealy, then rubbed perfectly smooth through +a fine wire sieve, and one half cup of rich milk. Add salt to taste, mix +all well together, form the potato into small cakes, place them on oiled +tins, and brown ten or fifteen minutes in the oven. + +POTATO PUFF.--Mix a pint of mashed potato (cold is just as good if +free from lumps) with a half cup of cream and the well-beaten yolk of an +egg; salt to taste and beat till smooth; lastly, stir in the white of +the egg beaten to a stiff froth. Pile up in a rocky form on a bright tin +dish, and bake in a quick oven until heated throughout and lightly +browned. Serve at once. + +BROWNED POTATOES.--Slice cold potatoes evenly, place them on an +oiled tin, and brown in a very quick oven; or slice lengthwise and lay +on a wire broiler or bread-toaster, and brown over hot coals. Sprinkle +with a little salt if desired, and serve hot with sweet cream as +dressing. + +ORNAMENTAL POTATOES.--No vegetable can be made palatable in so many +ways as the potato, and few can be arranged in such pretty shapes. +Mashed potatoes made moist with cream, can easily be made into cones, +pyramids, or mounds. Cold mashed potatoes may be cut into many fancy +shapes with a cookie-cutter, wet with a little cold water, and browned +in the oven. + +Mounds of potatoes are very pretty smoothed and strewn with well-cooked +vermicelli broken into small bits, and then lightly browned in the oven. + +Scoring the top of a dish of mashed potato deeply in triangles, stars, +and crosses, with the back of a carving knife, and then browning +lightly, gives a very pretty effect. + +BROILED POTATO.--Mashed potatoes, if packed firmly while warm into +a sheet-iron bread tin which has been dipped in cold water, may be cut +into slices when cold, brushed with cream, and browned on a broiler over +hot coals. + +WARMED-OVER POTATOES.--Cut cold boiled potatoes into very thin +slices; heat a little cream to boiling in a saucepan; add the potato, +season lightly with salt if desired, and cook until the cream is +absorbed, stirring occasionally so as to prevent scorching or breaking +the slices. + +VEGETABLE HASH.--With one quart finely sliced potato, chop one +carrot, one red beet, one white turnip, all boiled, also one or two +stalks of celery. Put all together in a stewpan, cover closely, and set +in the oven; when hot, pour over them a cup of boiling cream, stir well +together, and serve hot. + + +THE SWEET POTATO. + +DESCRIPTION.--The sweet potato is a native of the Malayan +Archipelago, where it formerly grew wild; thence it was taken to Spain, +and from Spain to England and other parts of the globe. It was largely +used in Europe as a delicacy on the tables of the rich before the +introduction of the common potato, which has now taken its place and +likewise its name. The sweet potato is the article referred as potato by +Shakespeare and other English writers, previous to the middle of the +seventeenth century. + +PREPARATION AND COOKING.--What has been said in reference to the +common potato, is generally applicable to the sweet potato; it may be +prepared and cooked in nearly all the ways of the Irish potato. + +In selecting sweet potatoes, choose firm, plump roots, free from any +sprouts; if sprouted they will have a poor flavor, and are likely to be +watery. + +The sweet potato is best cooked with the skin on; but all discolored +portions and the dry portion at each end, together with all branchlets, +should be carefully removed, and the potato well washed, and if to be +baked or roasted, well dried with a cloth before placing in the oven. + +The average time required for boiling is about fifty minutes; baking, +one hour; steaming, about one hour; roasting, one and one half hours. + + +_RECIPES._ + +BAKED SWEET POTATOES.--Select those of uniform size, wash clean, +cutting out any imperfect spots, wipe dry, put into moderately hot oven, +and bake about one hour, or until the largest will yield to gentle +pressure between the fingers. Serve at once without peeling. Small +potatoes are best steamed, since if baked, the skins will take up nearly +the whole potato. + +BAKED SWEET POTATO NO. 2.--Select potatoes of medium size, wash and +trim but do not pare, and put on the upper grate of the oven. For a peek +of potatoes, put in the lower part of the oven in a large shallow pan a +half pint of hot water. The water may be turned directly upon the oven +bottom if preferred. Bake slowly, turning once when half done. Serve in +their skins, or peel, slice, and return to the oven until nicely +browned. + +BOILED SWEET POTATOES.--Choose potatoes of equal size; do not pare, +but after cleaning them well and removing any imperfect spots, put into +cold water and boll until they can be easily pierced with a fork; drain +thoroughly, and lay them on the top grate in the oven to dry for five or +ten minutes. Peel as soon as dry, and send at once to the table, in a +hot dish covered with a folded napkin. Sweet potatoes are much better +baked than boiled. + +STEAMED SWEET POTATOES.--Wash the potatoes well, cut out any +discolored portions, and steam over a kettle of boiling water until they +can be easily pierced with a fork, not allowing the water in the pot to +cease boiling for a moment. Steam only sufficient to cook them, else +they will be watery. + +BROWNED SWEET POTATOES.--Slice cold, cooked sweet potatoes evenly, +place on slightly oiled tins in a hot oven, and brown. + +MASHED SWEET POTATOES.--Either bake or steam nice sweet potatoes, +and when tender, peel, mash them well, and season with cream and salt to +taste. They may be served at once, or made into patties and browned in +the oven. + +POTATO HASH.--Take equal parts of cold Irish and sweet potatoes; +chop fine and mix thoroughly; season with salt if desired, and add +sufficient thin cream to moisten well. Turn into a stewpan, and heat +gently until boiling, tossing continually, that all parts become heated +alike, and serve at once. + +ROASTED SWEET POTATOES.--Wash clean and wipe dry, potatoes of +uniform size, wrap with tissue paper, cover with hot ashes, and then +with coals from a hardwood fire; unless near the main fire, the coals +will need renewing a few times. This will require a longer time than by +any other method, but they are much nicer. The slow, continuous heat +promotes their mealiness. When tender, brush the ashes off with a broom, +and wipe with a dry cloth. Send to the table in their jackets. + +TO DRY SWEET POTATOES.--Carefully clean and drop them into boiling +water. Let them remain until the skins can be easily slipped off; then +cut into slices and spread on racks to dry. To prepare for cooking, soak +over night, and boil the next day. + + +TURNIPS. + +DESCRIPTION.--The turnip belongs to the order _Cruciferae_, +signifying "cross flowers," so called because their four petals are +arranged in the form of a cross. It is a native of Europe and the +temperate portions of Asia, growing wild in borders of fields and waste +places. The ancient Roman gastronomists considered the turnip, when +prepared in the following manner, a dish fit for epicures: "After +boiling, extract the water from them, and season with cummin, rue or +benzoin, pounded in a mortar; afterward add honey, vinegar, gravy, and +boiled grapes. Allow the whole to simmer, and serve." + +Under cultivation, the turnip forms an agreeable culinary esculent; but +on account of the large proportion of water entering into its +composition, its nutritive value is exceedingly low. The Swedish, or +Rutabaga, variety is rather more nutritive than the white, but its +stronger flavor renders it less palatable. Unlike the potato, the turnip +contains no starch, but instead, a gelatinous substance called pectose, +which during the boiling process is changed into a vegetable jelly +called pectine. The white lining just inside the skin is usually bitter; +hence the tuber should be peeled sufficiently deep to remove it. When +well cooked, turnips are quite easily digested. + +PREPARATION AND COOKING.--Turnips are good for culinary purposes +only from the time of their ripening till they begin to sprout. The +process of germination changes their proximate elements, and renders +them less fit for food. Select turnips which are plump and free from +disease. A turnip that is wilted, or that appears spongy, pithy, or +cork-like when cut, is not fit for food. + +Prepare turnips for cooking by thoroughly washing and scraping, if young +and tender, or by paring if more mature. If small, they may be cooked +whole; if large, they should be cut across the grain into slices a half +inch in thickness. If cooked whole, care must be taken to select those +of uniform size; and if sliced, the slices must be of equal thickness. + + +_RECIPES._ + +BOILED TURNIPS.--Turnips, like other vegetables, should be boiled +in as small an amount of water as possible. Great care must be taken, +however, that the kettle does not get dry, as scorched turnip is +spoiled. An excellent precaution, in order to keep them from scorching +in case the water becomes low, is to place an inverted saucer or +sauce-dish in the bottom of the kettle before putting in the turnips. +Put into boiling water, cook rapidly until sufficiently tender to pierce +easily with a fork; too much cooking discolors and renders them strong +in flavor. Boiled turnips should be drained very thoroughly, and all +water pressed out before preparing for the table. The age, size, and +variety of the turnip will greatly vary the time necessary for its +cooking. The safest rule is to allow plenty of time, and test with a +fork. Young turnips will cook in about forty-five minutes; old turnips, +sliced, require from one and a quarter to two hours. If whole or cut in +halves, they require a proportionate length of time. White turnips +require much, less cooking than yellow ones. + +BAKED TURNIPS.--Select turnips of uniform size; wash and wipe, but +do not pare; place on the top grate of a moderately hot oven; bake two +or more hours or until perfectly tender; peel and serve at once, either +mashed or with cream sauce. Turnips are much sweeter baked than when +cooked in any other way. + +CREAMED TURNIPS.--Pare, but do not cut, young sweet white turnips; +boil till tender in a small quantity of water; drain and dry well. Cook +a tablespoonful of flour in a pint of rich milk or part cream; arrange +the turnips in a baking dish, pour the sauce over them, add salt if +desired, sprinkle the top with grated bread crumbs, and brown in a quick +oven. + +CHOPPED TURNIPS.--Chop well-boiled white turnips very fine, add +salt to taste and sufficient lemon juice to moisten. Turn into a +saucepan and heat till hot, gently lifting and stirring constantly. Cold +boiled turnip may be used advantageously in this way. + +MASHED TURNIPS.--Wash the turnips, pare, and drop into boiling +water. Cook until perfectly tender; turn into a colander and press out +the water with a plate or large spoon; mash until free from lumps, +season with a little sweet cream, and salt if desired. If the turnips +are especially watery, one or two hot, mealy potatoes mashed with them +will be an improvement. + +SCALLOPED TURNIPS.--Prepare and boil whole white turnips until +nearly tender; cut into thin slices, lay in an earthen pudding dish, +pour over them a white sauce sufficient to cover, made by cooking a +tablespoonful of flour in a pint of milk, part cream if preferred, until +thickened. Season with salt, sprinkle the top lightly with grated bread +crumbs, and bake in a quick oven until a rich brown. Place the baking +dish on a clean plate, and serve. Rich milk or cream may be used instead +of white sauce, if preferred. + +STEAMED TURNIPS.--Select turnips of uniform size, wash, pare, and +steam rapidly till they can be easily pierced with a fork; mash, or +serve with lemon juice or cream sauce, as desired. + +STEWED TURNIPS.--Prepare and slice some young, fresh white turnips, +boil or steam about twenty minutes, drain thoroughly, turn into a +saucepan with a cup of new milk for each quart of turnips; simmer gently +until tender, season with salt if desired, and serve. + +TURNIPS IN JUICE.--Wash young white turnips, peel, and boil whole +in sufficient water to keep them from burning. Cover closely and cook +gently until tender, by which time the water in the kettle should be +reduced to the consistency of syrup. Serve at once. + +TURNIPS WITH CREAM SAUCE.--Wash and pare the turnips, cut them +into half-inch dice, and cook in boiling water until tender. Meanwhile +prepare a cream sauce as directed for Scalloped Turnips, using thin +cream in place of milk. Drain the turnips, pour the cream sauce over +them, let them boil up once, and serve. + + +PARSNIPS. + +DESCRIPTION.--The common garden parsnip is derived by cultivation +from the wild parsnip, indigenous to many parts of Europe and the north +of Asia, and cultivated since Roman times. It is not only used for +culinary purposes, but a wine is made from it. In the north of Ireland a +table beer is brewed from its fermented product and hops. + +The percentage of nutritive elements contained in the parsnip is very +small; so small, indeed, that one pound of parsnips affords hardly one +fifth of an ounce of nitrogenous or muscle-forming material. The time +required for its digestion, varies from two and one half to three and +one half hours. + +PREPARATION AND COOKING.--Wash and trim off any rough portions: +scrape well with a knife to remove the skins, and drop at once into cold +water to prevent discoloration. If the parsnips are smooth-skinned, +fresh, and too small to need dividing, they need only be washed +thoroughly before cooking, as the skins can be easily removed by rubbing +with a clean towel. Reject those that are wilted, pithy, coarse, or +stringy. Large parsnips should be divided, for if cooked whole, the +outside is likely to become soft before the center is tender. They may +be either split lengthwise or sliced. Parsnips may be boiled, baked, or +steamed; but like all other vegetables containing a large percentage of +water, are preferable steamed or baked. + +The time required for cooking young parsnips, is about forty-five +minutes; when old, they require from one to two hours. + + +_RECIPES._ + +BAKED PARSNIPS.--Wash, thoroughly, but do not scrape the roots; +bake the same as potatoes. When tender, remove the skins, slice, and +serve with cream or an egg sauce prepared as directed for Parsnips with +Egg Sauce. They are also very nice mashed and seasoned with cream. Baked +and steamed parsnips are far sweeter than boiled ones. + +BAKED PARSNIPS NO. 2.--Wash, scrape, and divide; drop into boiling +water, a little more than sufficient to cook them, and boil gently till +thoroughly tender. There should remain about one half pint of the liquor +when the parsnips are done. Arrange on an earthen plate or shallow +pudding dish, not more than one layer deep; cover with the juice, and +bake, basting frequently until the juice is all absorbed, and the +parsnips delicately browned. Serve at once. + +BOILED PARSNIPS.--Clean, scrape, drop into a small quantity of +boiling water, and cook until they can be easily pierced, with a fork. +Drain thoroughly, cut the parsnips in slices, and mash or serve with a +white sauce, to which a little lemon juice may be added if desired. + +BROWNED PARSNIPS.--Slice cold parsnips into rather thick pieces, +and brown as directed for browned potatoes. + +CREAMED PARSNIPS.--Bake or steam the parsnips until tender; slice, +add salt if desired, and a cup of thin sweet cream. Let them stew slowly +until nearly dry, or if preferred, just boil up once and serve. + +MASHED PARSNIPS.--Wash and scrape, dropping at once into cold water +to prevent discoloration. Slice thinly and steam, or bake whole until +perfectly tender. When done, mash until free from lumps, removing all +hard or stringy portions; add salt to taste and a few spoonfuls of thick +sweet cream, and serve. + +PARSNIPS WITH CREAM SAUCE.--Bake as previously directed. When +tender, slice, cut into cubes, and pour over them a cream sauce prepared +as for Turnips with Cream Sauce. Boil up together once, and serve. + +PARSNIPS WITH EGG SAUCE.--Scrape, wash, and slice thinly, enough +parsnips to make three pints; steam, bake, or boil them until very +tender. If boiled, turn into a colander and drain well. Have ready an +egg sauce, for preparing which heat a pint of rich milk or very thin +cream to boiling, stir into it a level tablespoonful of flour rubbed +smooth with a little milk. Let this boil a few minutes, stirring +constantly until the flour is well cooked and the sauce thickened; then +add slowly the well-beaten yolk of one egg, stirring rapidly so that it +shall be well mingled with the whole; add salt to taste; let it boil up +once, pour over the parsnips, and serve. The sauce should be of the +consistency of thick cream. + +PARSNIPS WITH POTATOES.--Wash, scrape, and slice enough parsnips +to make two and a half quarts. Pare and slice enough potatoes to make +one pint. Cook together in a small quantity of water. When tender, mash +smoothly, add salt, the yolks of two eggs well beaten, and a cup of rich +milk. Beat well together, put into an earthen or china dish, and brown +lightly in the oven. + +STEWED PARSNIPS.--Prepare and boil for a half hour; drain, cover +with rich milk, add salt if desired, and stew gently till tender. + +STEWED PARSNIPS WITH CELERY.--Prepare and steam or boil some nice +ones until about half done. If boiled, drain thoroughly; add salt if +desired, and a tablespoonful of minced celery. Turn rich boiling milk +over them, cover, and stew fifteen or twenty minutes, or till perfectly +tender. + + +CARROTS. + +DESCRIPTION.--The garden carrot is a cultivated variety of a plant +belonging to the _Umbettiferae_, and grows wild in many portions of +Europe. The root has long been used for food. By the ancient Greeks and +Romans it was much esteemed as a salad. The carrot is said to have been +introduced into England by Flemish refugees during the reigns of +Elizabeth and James I. Its feathery leaves were used by the ladies as an +adornment for their headdresses, in place of plumes. Carrots contain +sugar enough for making a syrup from them; they also yield by +fermentation and distillation a spirituous liquor. In Germany they are +sometimes cut into small pieces, and roasted as a substitute for coffee. + +Starch does not enter into the composition of carrots, but a small +portion of pectose is found instead. Carrots contain more water than +parsnips, and both much cellulose and little nutritive material. Carrots +when well cooked form a wholesome food, but one not adapted to weak +stomachs, as they are rather hard to digest and tend to flatulence. + +PREPARATION AND COOKING.--The suggestions given for the preparation +of parsnips are also applicable to carrots; and they may be boiled, +steamed, or browned in the same manner. From one to two hours time will +be required, according to age, size, variety, and method of cooking. + + +_RECIPES._ + +BOILED CARROTS.--Clean, scrape, drop into boiling water, and cook +till tender; drain thoroughly, slice, and serve with a cream sauce. +Varieties with strong flavor are better parboiled for fifteen or twenty +minutes, and put into fresh boiling water to finish. + +CARROTS WITH EGG SAUCE.--Wash and scrape well; slice and throw into +boiling water, or else steam. When tender, drain thoroughly, and pour +over them a sauce prepared the same as for parsnips (page 244), with the +addition of a tablespoonful of sugar. Let them boil up once, and serve. + +STEWED CARROTS.--Prepare young and tender carrots, drop into +boiling water, and cook for fifteen or twenty minutes. Drain, slice, and +put into a stewpan with rich milk or cream nearly to cover; simmer +gently until tender; season with salt and a little chopped parsley. + + +BEETS. + +DESCRIPTION.--The beet is a native of the coasts of the +Mediterranean, and is said to owe its botanical name, _beta_, to a +fancied resemblance to the Greek letter B. Two varieties are in common +use as food, the white and the red beet; while a sub-variety, the sugar +beet, is largely cultivated in France, in connection with the beet-sugar +industry in that country. The same industry has recently been introduced +into this country. It is grown extensively in Germany and Russia, for +the same pose, and is also used there in the manufacture of alcohol. + +The beet root is characterized by its unusual amount of sugar. It is +considered more nutritive than any other esculent tuber except the +potato, but the time required for its digestion exceeds that of most +vegetables, being three and three fourths hours. + +PREPARATION AND COOKING.--Beets, like other tubers, should be +fresh, unshriveled, and healthy. Wash carefully, scrubbing with a soft +brush to remove all particles of dirt; but avoid scraping, cutting, or +breaking, lest the sweet juices escape. In handling for storage, be +careful not to bruise or break the skins; and in purchasing from the +market, select only such as are perfect. + +Beets may be boiled, baked, or steamed. In boiling, if the skin is cut +or broken, the juice will escape in the water, and the flavor will be +injured; for this reason, beets should not be punctured with a fork to +find if done. When tender, the thickest part will yield readily to +pressure of the fingers. Beets should be boiled in just as little water +as possible, and they will be much better if it has all evaporated by +the time they are cooked. + +Young beets will boil in one hour, while old beets require from three to +five hours; if tough, wilted, and stringy, they cannot be boiled tender. +Baked beets require from three to six hours. + + +_RECIPES._ + +BAKED BEETS.--Beets are far better baked than boiled, though it +takes a longer time to cook properly. French cooks bake them slowly six +hours in a covered dish, the bottom of which is lined with +well-moistened rye straw; however, they may be baked on the oven grate, +like potatoes. Wipe dry after washing, and bake slowly. They are very +nice served with a sauce made of equal quantities of lemon juice and +whipped cream, with a little salt. + +BAKED BEETS NO. 2.--Wash young and tender beets, and place in an +earthen baking dish with a very little water; as it evaporates, add +more, which must be of boiling temperature. Set into a moderate oven, +and according to size of the beets, bake slowly from two to three hours. +When tender, remove the skins and dress with lemon juice or cream sauce. + +BEETS AND POTATOES.--Boil newly matured potatoes and young beets +separately till tender; then peel and slice. Put thorn in alternate +layers in a vegetable dish, with salt to taste, and enough sweet cream +nearly to cover. Brown in the oven, and serve at once. + +BEET HASH.--Chop quite finely an equal quantity of cold boiled or +baked beets and boiled or baked potatoes. Put into a shallow saucepan, +add salt and sufficient hot cream to moisten. Toss frequently, and cook +until well heated throughout. Serve hot. + +BEET GREENS.--Take young, tender beets, clean thoroughly without +separating the tops and roots. Examine the leaves carefully, and pick +off inferior ones. Put into boiling water, and cook for nearly an hour. +Drain, press out all water, and chop quite fine. Serve with a dressing +of lemon juice or cream, as preferred. + +BEET SALAD, OR CHOPPED BEETS.--Cold boiled or baked beets, chopped +quite fine, but not minced, make a nice salad when served with a +dressing of lemon juice and whipped cream in the proportion of three +tablespoonfuls of lemon juice to one half cup of whipped cream, and salt +if desired. + +BEET SALAD NO. 2.--Chop equal parts of boiled beets and fresh young +cabbage. Mix thoroughly, add salt to taste, a few tablespoonfuls of +sugar, and cover with diluted lemon juice. Equal quantities of cold +boiled beets and cold boiled potatoes, chopped fine, thoroughly mixed, +and served with a dressing of lemon juice and whipped cream, make a +palatable salad. Care should be taken in the preparation of these and +the preceding salad, not to chop the vegetables so fine as to admit of +their being eaten without mastication. + +BOILED BEETS.--Wash carefully, drop into boiling water, and cook +until tender. When done, drop into cold water for a minute, when the +skins can be easily rubbed off with the hand. Slice, and serve hot with +lemon juice or with a cream sauce. + +STEWED BEETS.--Bake beets according to recipe No. 2. Peel, cut in +slices, turn into a saucepan, nearly cover with thin cream, simmer for +ten or fifteen minutes, add salt if desired, and thicken the gravy with +a little corn starch or flour. + + +CABBAGE. + +DESCRIPTION.--The common white garden cabbage is one of the oldest +of cultivated vegetables. A variety of the plant known as red cabbage +was the delight of ancient gourmands more than eighteen centuries ago. +The Egyptians adored it, erected altars to it, and made it the first +dish at their repasts. In this they were imitated by the Greeks and +Romans. + +Hippocrates, the Father of Medicine, considered the cabbage one of the +most valuable of remedies, and often prescribed a dish of boiled cabbage +to be eaten with salt for patients suffering with violent colic. +Erasistratus looked upon it as a sovereign remedy against paralysis, +while Cato in his writings affirmed it to be a panacea for all diseases, +and believed the use the Romans made of it to have been the means +whereby they were able, during six hundred years, to do without the +assistance of physicians, whom they had expelled from their territory. +The learned philosopher, Pythagoras, composed books in which he lauded +its wonderful virtues. + +The Germans are so fond of cabbage that it enters into the composition +of a majority of their culinary products. The cabbage was first raised +in England about 1640, by Sir Anthony Ashley. That this epoch, important +to the English horticultural and culinary world, may never be forgotten, +a cabbage is represented upon Sir Anthony's monument. + +The nutritive value of the cabbage is not high, nearly ninety per cent +being water; but it forms an agreeable variety in the list of vegetable +foods, and is said to possess marked antiscorbutic virtue. It is, +however, difficult of digestion, and therefore not suited to weak +stomachs. It would be impossible to sustain life for a lengthened period +upon cabbage, since to supply the body with sufficient food elements, +the quantity would exceed the rate of digestion and the capacity of the +stomach. + +M. Chevreul, a French scientist, has ascertained that the peculiar odor +given off during the boiling of cabbage is due to the disengagement of +sulphureted hydrogen. Cabbage is said to be more easily digested raw +than cooked. + +PREPARATION AND COOKING.--A good cabbage should have a +well-developed, firm head, with fresh, crisp leaves, free from +worm-holes and decayed portions. To prepare for cooking, stalk, shake +well to free from dirt, and if there are any signs of insects, lay in +cold salted water for an hour or so to drive them out. Rinse away the +salt water, and if to be boiled, drop into a small quantity of boiling +water. Cover closely and boil vigorously until tender. If cooked slowly, +it will be watery and stringy, while overdone cabbage is especially +insipid and flavorless. If too much water has been used, remove the +cover, that evaporation may go on more rapidly; if too little, replenish +with boiling water. Cabbage should be cooked in a porcelain-lined or +granite-ware sauce pan or a very clean iron kettle. Cabbage may also be +steamed, but care must be taken to have the process as rapid as +possible. Fresh young cabbage will cook in about one hour; old cabbage +requires from two to three hours. + + +_RECIPES._ + +BAKED CABBAGE.--Prepare and chop a firm head of young white +cabbage, boil until tender, drain, and set aside until nearly cold. Then +add two well-beaten eggs, salt to taste, and a half cup of thin cream or +rich milk. Mix and bake in a pudding dish until lightly browned. + +BOILED CABBAGE.--Carefully clean a nice head of cabbage, divide +into halves, and with a sharp knife slice very thin, cutting from the +center of the head outward. Put into boiling water, cover closely, and +cook rapidly until tender; then turn into a colander and drain, pressing +gently with the back of a plate. Return to the kettle, add salt to +taste, and sufficient sweet cream to moisten well, heat through if at +all cooled, dish, and serve at once. If preferred, the cream may be +omitted, and the cabbage served with tomato sauce or lemon juice as a +dressing. + +CABBAGE AND TOMATOES.--Boil finely chopped cabbage in as little +water as possible. When tender, add half the quantity of hot stewed +tomatoes, boil together for a few minutes, being careful to avoid +burning, season with salt if desired, and serve. If preferred, a little +sweet cream may be added just before serving. + +CABBAGE CELERY.--A firm, crisp head of cabbage cut in slices half +an inch or an inch thick, and then again into pieces four or five inches +long and two or three inches wide, makes a quite appetizing substitute +for celery. + +CABBAGE HASH.--Chop fine, equal parts of cold boiled potatoes and +boiled cabbage, and season with salt. To each quart of the mixture add +one half or three fourths of a cup of thin cream; mix well and boil till +well heated. + +CHOPPED CABBAGE OR CABBAGE SALAD.--Take one pint of finely chopped +cabbage; pour over it a dressing made of three tablespoonfuls of lemon +juice, two tablespoonfuls of sugar, and a half cup of whipped cream, +thoroughly beaten together in the order named; or serve with sugar and +diluted lemon juice. + +MASHED CABBAGE.--Cut a fine head of cabbage into quarters, and cook +until tender. A half hour before it is done, drop in three good-sized +potatoes. When done, take all up in a colander together, press out the +water, and mash very fine. Season with cream, and salt if desired. + +STEWED CABBAGE. Chop nice cabbage quite fine, and put it into +boiling water, letting it boil twenty minutes. Turn into a colander and +drain thoroughly; return to the kettle, cover with milk, and let it boil +till perfectly tender; season with salt and cream to taste. The beaten +yolk of an egg, stirred in with the cream, is considered an improvement +by some. + + +CAULIFLOWER AND BROCCOLI. + +DESCRIPTION.--These vegetables are botanically allied to the +cabbage, and are similar in composition. They are entirely the product +of cultivation, and constitute the inflorescence of the plant, which +horticultural art has made to grow into a compact head of white color in +the cauliflower, and of varying shades of buff, green, and purple in the +broccoli. There is very little difference between the two aside from the +color, and they are treated alike for culinary purposes. They were known +to the Greeks and Romans, and highly appreciated by connoisseurs. They +are not as nutritious as the cabbage, but have a more delicate and +agreeable flavor. + +PREPARATION AND COOKING.--The leaves should be green and fresh, and +the heads of cauliflower creamy white; when there are dark spots, it is +wilted. The color of broccoli will depend upon the variety, but the head +should be firm, with no discolorations. To prepare, pick off the outside +leaves, cut the stalk squarely across, about two inches below the +flower, and if very thick, split and wash thoroughly in several waters; +or better still, hold it under the faucet, flower downward, and allow a +constant stream of water to fall over it for several minutes; then place +top downward in a pan of lukewarm salted water, to drive out any insects +which may be hidden in it; examine carefully for worms just the color of +the stalk; tie in a net (mosquito netting, say) to prevent breaking, or +place the cauliflower on a plate in a steamer, and boil, or steam, as is +most convenient. The time required for cooking will vary from twenty to +forty minutes. + + +_RECIPES._ + +(The recipes given are applicable to both broccoli and cauliflower.) + +BOILED CAULIFLOWER.--Prepare, divide into neat branches, and tie +securely in a net. Put into boiling milk and water, equal quantities, +and cook until the main stalks are tender. Boil rapidly the first five +minutes, afterward more moderately, to prevent the flower from becoming +done before the stalks. Serve on a hot dish with cream sauce or diluted +lemon juice. + +BROWNED CAULIFLOWER.--Beat together two eggs, a little salt, four +tablespoonfuls of sweet cream, and a small quantity of grated bread +crumbs well moistened with a little milk, till of the consistency of +batter. Steam the cauliflower until tender, separate it into small +bunches, dip each top in the mixture, and place in nice order in a +pudding dish; put in the oven and brown. + +CAULIFLOWER WITH EGG SAUCE.--Steam the cauliflower until tender, +separate into small portions, dish, and serve with an egg sauce prepared +as directed for parsnips on page 244. + +CAULIFLOWER WITH TOMATO SAUCE.--Boil or steam the cauliflower until +tender. In another dish prepare a sauce with a pint of strained stewed +smooth in a little water, and salted to taste. When the cauliflower is +tender, dish, and pour over it the hot tomato sauce. If preferred, a +tablespoonful of thick sweet cream may be added to the sauce before +using. + +STEWED CAULIFLOWER.--Boil in as little water as possible, or steam +until tender; separate into small portions, add milk, cream and salt to +taste; stew together for a few minutes, and serve. + +SCOLLOPED CAULIFLOWER.--Prepare the cauliflower, and steam or boil +until tender. If boiled, use equal quantities of milk and water. +Separate into bunches of equal size, place in a pudding dish, cover with +a white or cream sauce, sprinkle with grated bread crumbs, and brown in +the oven. + + +SPINACH. + +DESCRIPTION.--This plant is supposed to be a native of western +Arabia. There are several varieties which are prepared and served as +"greens." Spinach is largely composed of water. It is considered a +wholesome vegetable, with slightly laxative properties. + +PREPARATION AND COOKING.--Use only tender plants or the tender +leaves of the older stalks, and be sure to have enough, as spinach +shrinks greatly. A peck is not too much for a family of four or five. +Pick it over very carefully, trim off the roots and decayed leaves, and +all tough, stringy stalks, and the coarse fibers of the leaves, as those +will not cook tender until the leaves are overdone. Wash in several +waters, lifting grit. Shake each bunch well. Spinach is best cooked in +its own juices; this may be best accomplished by cooking it in a double +boiler, or if placed in a pot and slowly heated, it will however, be +stirred frequently at first, to prevent burning; cover closely and cook +until tender. The time required will vary from twenty minutes to half an +hour or more. If water is used in the cooking, have a half kettleful +boiling when the spinach is put in, and continue to boil rapidly until +the leaves are perfectly tender; then drain in a colander, press with +the back of a plate to extract all water, chop very fine, and either +serve with lemon juice as a dressing, or add a half cup of sweet cream +with or without a teaspoonful of sugar. Boil up once, stirring +constantly, and serve very hot. A garnish of sliced boiled eggs is often +employed with this vegetable. + + +CELERY. + +DESCRIPTION.--The common celery is a native of Great Britain. In +its wild state it has a strong, disagreeable taste and smell, and is +known as _smallage_. By cultivation it becomes more mild and sweet. It +is usually eaten uncooked as a salad herb, or introduced into soups as a +flavouring. In its raw state, it is difficult of digestion. + +Celery from the market may be kept fresh for some time by wrapping the +bunches in brown paper, sprinkling them with water, then wrapping in a +damp cloth and putting in some cool, dark place. + + +_RECIPES_ + +CELERY SALAD.--Break the stems apart, cut off all green portions, +and after washing well put in cold water for an hour or so before +serving. + +STEWED CELERY.--Cut the tender inner parts of celery heads into +pieces about a finger long. The outer and more fibrous stalks may be +saved to season soups. Put in a stewpan, and add sufficient water to +cover; then cover the pan closely, and set it where it will just simmer +for an hour, or until the celery is perfectly tender. When cooked, add a +pint of rich milk, part cream if you have it, salt to taste, and when +boiling, stir in a tablespoon of flour rubbed smooth in a little milk. +Boil up once and serve. + +STEWED CELERY NO. 2.--Cut the white part of fine heads of celery +into small pieces, blanch in boiling water, turn into a colander, and +drain. Heat a cup and a half of milk to boiling in a stewpan; add the +celery, and stew gently until tender. Remove the celery with a skimmer, +and stir into the milk the beaten yolks of two eggs and one half cup of +cream. Cook until thickened; pour over the celery, and serve. + +CELERY WITH TOMATO SAUCE.--Prepare the celery as in the preceding +recipe, and cook until tender in a small quantity of boiling water. +Drain in a colander, and for three cups of stewed celery prepare a sauce +with a pint of strained stewed tomato, heated to boiling and thickened +with a tablespoonful of flour rubbed smooth in a little cold water. If +desired, add a half cup of thin cream. Turn over the celery, and serve +hot. + +CELERY AND POTATO HASH.--To three cups of cold boiled or baked +potato, chopped rather fine, add one cup of cooked celery, minced. Put +season. Heat to boiling, tossing and stirring so that the whole will be +heated throughout, and serve hot. + + +ASPARAGUS. + +DESCRIPTION.--The asparagus is a native of Europe, and in its wild +state is a sea-coast plant. The young shoots form the edible portion. +The plant was known to the ancient Greeks and Romans, who not only used +it as a table delicacy but considered it very useful in the treatment of +internal diseases. Roman cooks provided themselves with a supply of the +vegetable for winter use by cutting fine heads and drying them. When +wanted, they were put into hot water and gently cooked. + +The asparagus is remarkable as containing a crystalline alkaloid called +_asparagin_, which is thought to possess diuretic properties. + +PREPARATION AND COOKING.--Select fresh and tender asparagus. Those +versed in its cultivation, assert that it should be cut at least three +times a week, and barely to the ground. If it is necessary to keep the +bunches for some time before cooking, stand them, tops uppermost, in +water about one half inch deep, in the cellar or other cool place. Clean +each stalk separately by swashing back and forth in a pan of cold water +till perfectly free from sand, then break off all the tough portions, +cut in equal lengths, tie in bunches of half a dozen or more with soft +tape, drop into boiling water barely sufficient to cover, and simmer +gently until perfectly tender. + +If the asparagus is to be stewed, break: (not cut) into small pieces; +when it will not snap off quickly, the stalk is too tough for use. + +Asparagus must be taken from the water just as soon as tender, while yet +firm in appearance. If boiled soft, it loses its flavor and is +uninviting. It is a good plan when it is to be divided before cooking, +if the stalks are not perfectly tender, to boil the hardest portions +first. Asparagus cooked in bunches is well done, if, when held by the +thick end in a horizontal position between the fingers, it only bends +lightly and does not fall heavily down. + +The time required for boiling asparagus depends upon its freshness and +age. Fresh, tender asparagus cooks in a very few minutes, so quickly, +indeed, that the Roman emperor Augustus, intimating that any affair must +be concluded without delay, was accustomed to say, "Let that be done +quicker than you can cook asparagus." Fifteen or twenty minutes will +suffice if young and fresh; if old, from thirty to fifty minutes will be +required. + + +_RECIPES._ + +ASPARAGUS AND PEAS.--Asparagus and green peas make a nice dish +served together, and if of proportionate age, require the same length of +time to cook. Wash the asparagus, shell and look over the peas, put +together into boiling water, cook, and serve as directed for stewed +asparagus. + +ASPARAGUS POINTS.--Cut of enough heads in two-inch lengths to make +three pints. Put into boiling water just sufficient to cover. When +tender, drain off the water, add a half cup of cream, and salt if +desired. Serve at once. + +ASPARAGUS ON TOAST.--Cook the asparagus in bunches, and when +tender, drain and place on slices of nicely browned toast moistened in +the asparagus liquor. Pour over all a cream sauce prepared as directed +below. + +ASPARAGUS WITH CREAM SAUCE.--Thoroughly wash, tie in small bunches, +and put into boiling water; boil till perfectly tender. Drain +thoroughly, untie the bunches, place the stalks all the same way upon a +hot plate, with a dressing prepared as follows: Let a pint of sweet +cream (about six hours old is best) come to the boiling point, and stir +into it salt to taste and a level tablespoonful of flour rubbed smooth +with a little cold cream. + +ASPARAGUS WITH EGG SAUCE.--Prepare and cook asparagus as directed +above. When tender, drain thoroughly, and serve on a hot dish or on +slices of nicely browned toast, with an egg sauce prepared in the +following manner: Heat a half cup of rich milk to boiling, add salt, and +turn into it very slowly the well-beaten yolk of an egg, stirring +constantly at the same time. Let the whole just thicken, and remove from +the fire at once. + +STEWED ASPARAGUS.--Wash, break into inch pieces, simmer till tender +in water just to cover, add sufficient rich milk, part cream if +convenient, to make a gravy, thicken slightly with flour, a teaspoonful +to a pint of milk; add salt if desired, boil up together once, and +serve. + + +SEA-KALE. + +DESCRIPTION.--This plant, a native of Britain, and much esteemed as +a vegetable in England and on the Continent, is also in its wild state a +sea-coast plant. When properly cooked, it is nutritious and easy of +digestion. In appearance and flavor it greatly resembles asparagus, and +the suggestions for cooking and recipes given for that vegetable are +applicable to sea-kale. + + +LETTUCE AND RADISH. + +DESCRIPTION.--These two vegetables, although wholly different, the +one being the leaf of a plant, the other the root, are both so commonly +served as relishes that we will speak of them together. Both have long +been known and used. Wild lettuce is said to be the bitter herb which +the Hebrews ate with the Paschal lamb. The ancient Greek and Roman +epicures valued lettuce highly, and bestowed great care upon its +cultivation, in some instances watering the plants with sweet wine +instead of water, in order to communicate to them a delicate perfume and +flavor. The common garden lettuce of the present day is a hardy plant, +which supplies an agreeable, digestible, and, when served with a +wholesome dressing, unobjectionable salad. + +The common radish is supposed to be indigenous to China. Ancient writers +on foods mention the radish as used by the early Greeks and Romans, who +fancied that at the end of three years its seed would produce cabbages. +They had also the singular custom of making the radish the ignominious +projectile with which in times of tumult the mob pursued persons whose +political opinions had made them obnoxious. When quiet was restored, the +disgraced vegetable was boiled and eaten with oil and vinegar. Common +garden radishes are of different shapes and of various colors on the +outside, there being black, violet, red, and white radishes. The inside +portion of all, however, is white. They are sometimes cooked, but more +commonly served raw. A dish of crisp, coral radishes adds beauty to the +appearance of the table, but they are not possessed of a high nutritive +value, being very similar to the turnip in composition, and unless very +young, tender, and when eaten thoroughly masticated, are quite difficult +of digestion. + + +_RECIPES._ + +LETTUCE.--Wash well, put into cold water, and set on ice or on the +cellar bottom for an hour or more before using. Dry the leaves with a +soft towel and use whole or tear into convenient pieces with a silver +fork; never cut with a knife. Serve with a dressing prepared of equal +quantities of lemon juice and sugar, diluted with a little ice water; +or, with a dressing of cream and sugar, in the proportion of three or +four tablespoonfuls of thin cream to a teaspoonful of sugar. The +dressing may be prepared, and after the sugar is dissolved, a very +little lemon juice (just enough to thicken the cream slightly, but not +sufficient to curdle it) may be added if desired. + +RADISHES.--Wash thoroughly young and tender radishes, and arrange +in a glass dish with the taper ends meeting. Scatter bits of cracked ice +among them. An inch of the stem, if left on, serve as a convenience in +handling. + + +CYMLING, SUMMER SQUASH, OR VEGETABLE MARROW. + +DESCRIPTION.--The vegetable marrow (sometimes called cymling) is +thought to be a variety of the common gourd, from which also the pumpkin +and winter squash appear to have been derived. It is easily digested, +but on account of the abundance of water in its composition, its +nutritive value is very low. + +PREPARATION AND COOKING.--When very young, most varieties need no +preparation for cooking, aside from washing thoroughly. After cooking, +the skin can be easily rubbed off and the seeds removed. If more mature, +pare thinly, and if large, divide into halves or quarters and scoop out +the seeds. Summer squashes are better steamed than boiled. If boiled, +they should be cooked in so little water that it will be quite +evaporated when they are tender. From twenty to sixty minutes will be +required for cooking. + + +_RECIPES._ + +MASHED SQUASH.--Wash, peel, remove seeds, and steam until tender. +Place the squash in a clean cloth, mash thoroughly, squeeze until the +squash is quite dry, or rub through a fine colander and afterward simmer +until neatly dry; season with cream, and a little salt if desired, and +heat again before serving. A teaspoonful of sugar may be added with the +cream, if desired. + +SQUASH WITH EGG SAUCE.--Prepare, steam till tender, cut into +pieces, and serve with an egg sauce made the same as directed for +asparagus, page 256. + +STEWED SQUASH.--Prepare, cut into pieces, and stew until tender in +a small quantity of boiling water; drain, pressing out all the water; +serve on toast with cream or white sauce. Or, divide in quarters, remove +the seeds, cook in a double boiler, in its own juices, which when done +may be thickened with a little flour. Season with salt if desired, and +serve hot. + + +WINTER SQUASHES. + +The winter squash and pumpkin are allied in nature to the summer squash. + +PREPARATION AND COOKING.--Select squashes of a firm texture, wash, +break in pieces with a hatchet if hard-shell, or if the shell is soft, +divide with a knife; remove all seeds, and boil, stew, steam, or bake, +as preferred. + +To boil or steam, from thirty minutes to one hour's time will be needed; +to bake, one to two hours. + + +_RECIPES._ + +BAKED SQUASH..--The hard-shell varieties are best for baking. Wash, +divide, and lay, shells downward, on the top grate of the oven, or place +in a shallow baking dish with a little boiling water. Boil until tender, +serve in the shell, or scrape out the soft part, mash and serve with two +largo tablespoonful of cream to a pint of squash. If preferred, the +skins may be removed before baking, and the squash served the same as +sweet potato, for which it makes a good substitute. + +STEAMED SQUASH.--Prepare the squash, and steam until tender. Mash +and season as for baked squash. + + +THE PUMPKIN. + +DESCRIPTION.--When our forefathers came to this country, they found +the pumpkin growing in the Indian cornfields, and at once made use of +it. Although as food it did not supply what its handsome exterior +promised, yet in the absence of other fruits and relishes, of which the +exigencies of a new country deprived them, they soon found the pumpkin +quite palatable; and the taste, cultivated through necessity, has been +handed down through generations, until the pumpkin stewed and baked in +pies, has become an established favorite. + + +_RECIPES._ + +BAKED PUMPKIN.--Wash the pumpkin well on the outside, divide into +quarters if small, into sixths or eighths if large; remove the seeds but +not the rind. Bake as directed for squash. Serve in the rind, dishing it +out by spoonfuls. + +STEWED PUMPKIN.--Select a good, ripe pumpkin, and cut in halves; +remove the seeds, slice halfway around, pare, cut into inch pieces, put +over the fire in a kettle containing a small quantity of boiling water, +and stew gently, stirring frequently until it breaks to pieces. Cool, +rub through a colander, and place where it will just simmer, but not +burn, until the water is all evaporated and the pumpkin dry. Pumpkin for +pies is much richer baked like squash, and rubbed through a colander +after the skin has been removed. + +DRIED PUMPKIN.--Pumpkin may be dried and kept for future use. The +best way is first to cut and stew the pumpkin, then spread on plates, +and dry quickly in the oven. Dried in this manner, it is easily +softened, when needed, by soaking in a small quantity of water, and is +considered nearly as good as that freshly stewed. + + +TOMATO. + +DESCRIPTION.--The tomato, or "love apple," as it was called in the +early part of the century, is a native of South America and Mexico. It +was formerly regarded as poisonous, and though often planted and prized +as a curiosity in the flower garden, it has only within the last half +century come to be considered as a wholesome article of diet. +Botanically, it is allied to the potato. It is an acid fruit, largely +composed of water, and hence of low nutritive value; but it is justly +esteemed as a relish, and is very serviceable to the cook in the +preparation of soups and various mixed dishes. + +PREPARATION AND COOKING.--Tomatoes to be served in an uncooked +state should be perfectly ripe and fresh. The medium-sized, smooth ones +are the best. To peel, pour scalding water over them; let them remain +for half a minute, plunge into cold water, allow them to cool, when the +skins can be easily rubbed off. Tomatoes should always be cooked in +porcelain or granite ware; iron makes them look dark, and being +slightly acid in character, they are not wholesome cooked in tin +vessels. + +Tomatoes require cooking a long time; one hour is needed, and two are +better. + + +_RECIPES._ + +BAKED TOMATOES.--Fill a pudding dish two thirds full of stewed +tomatoes; season with salt, and sprinkle grated crumbs of good +whole-wheat or Graham bread over it until the top looks dry. Brown in +the oven, and serve with a cream dressing. + +BAKED TOMATOES NO. 2. Wash and wipe a quantity of smooth, +even-sized tomatoes; remove the stems with a sharp-pointed knife. +Arrange on an earthen pudding or pie dish, and bake whole in a moderate +oven. Serve with cream. + +SCALLOPED TOMATOES.--Take a pint of stewed tomatoes, which have +been rubbed through a colander, thicken with one and one fourth cups of +lightly picked crumbs of Graham or whole-wheat bread, or a sufficient +quantity to make it quite thick, add salt if desired, and a half cup of +sweet cream, mix well, and bake for twenty minutes. Or, fill a pudding +dish with alternate layers of peeled and sliced tomatoes and bread +crumbs, letting the topmost layer be of tomatoes. Cover, and bake in a +moderate oven for an hour or longer, according to depth. Uncover, and +brown for ten or fifteen minutes. + +STEWED CORN AND TOMATOES.--Boil dried or fresh corn until perfectly +tender, add to each cup of corn two cups of stewed, strained tomatoes, +either canned or freshly cooked. Salt to taste, boil together for five +or ten minutes, and serve plain or with a little cream added. + +TOMATO GRAVY.--Heat to boiling one pint of strained stewed +tomatoes, either canned or fresh, and thicken with a tablespoonful of +flour rubbed smooth in a little water; add salt and when thickened, if +desired, a half cup of hot cream. Boil together for a minute or two and +serve at once. + +TOMATO SALAD.--Select perfectly ripe tomatoes, and peel at least an +hour before using. Slice, and place on ice or in a cool place. Serve +plain or with lemon juice or sugar as preferred. + +TOMATO SALAD NO. 2.--Use one half small yellow tomatoes and one +half red. Slice evenly and lay in the dish in alternate layers. Powder +lightly with sugar, and turn over them a cupful of orange juice to a +pint of tomato, or if preferred, the juice of lemons may be used +instead. Set on ice and cool before serving. + +BROILED TOMATOES.--Choose perfectly ripened but firm tomatoes of +equal size. Place them on a wire broiler, and broil over glowing coals, +from three to eight minutes, according to size, then turn and cook on +the other side. Broil the stem end first. Serve hot with salt to season, +and a little cream. + +TOMATO PUDDING.--Fill an earthen pudding dish with alternate layers +of stale bread and fresh tomatoes, peeled, sliced, and sprinkled lightly +with sugar. Cover the dish and bake. + +STEWED TOMATOES.--Peel and slice the tomatoes. Put them into a +double boiler, without the addition of water, and stew for an hour or +longer. When done, serve plain with a little sugar added, or season with +salt and a tablespoonful of rather thick sweet cream to each pint of +tomatoes. If the tomatoes are thin and very juicy, they may be thickened +with a little flour rubbed smooth in a little cold water. They are much +better, however, to stew a longer time until the water they contain is +sufficiently evaporated to make them of the desired consistency. The +stew may also be thickened, if desired, by the addition of bread crumbs, +rice, or macaroni. + +TOMATO WITH OKRA.--Wash the okra, cut off the stem and nibs, and +slice thin. For a quart of sliced okra, peel and slice three large +tomatoes. Stew the tomatoes for half an hour, then add the okra, and +simmer together for half an hour longer. Season with salt and a little +cream. + + +EGG PLANT. + +DESCRIPTION.--The egg plant, a vegetable indigenous to the East +Indies, is somewhat allied in character to the tomato. In shape, it +resembles an egg, from which fact it doubtless derives its name. It +ranks low in nutritive value. When fresh, the plant is firm and has a +smooth skin. + + +_RECIPES._ + +SCALLOPED EGG PLANT.--Pare a fresh egg plant. If large, divide in +quarters, if small, in halves, and put to cook in boiling water. Cook +until it can be easily pierced with a straw, and drain in a colander. +Turn into a hot dish, and beat with a silver fork until finely broken. +Measure the egg plant, and add to it an equal quantity of graded bread +crumbs, a little salt, and a tablespoonful of thick sweet cream. Lastly, +add one well beaten egg. Put in an earthen pudding dish, and brown in +the oven until the egg is set, and the whole is heated throughout but +not dry. + +BAKED EGG PLANT.--Wash and cook whole in boiling water until +tender. Divide in halves, remove the inside with a spoon, taking care +not to break the skin. Beat the egg plant smooth with a fork. Season +with salt and cream, and if desired, a stalk of celery or a small slice +of onion very finely minced, for flavor. Put back in the skin, sprinkle +the top with bread crumbs, and brown the outside uppermost in the oven. + + +CUCUMBER. + +DESCRIPTION.--The cucumber is a native of Southern Asia, although +it is quite commonly cultivated in most civilized countries. It formed a +part of the dietary of the Israelites when in Egypt, where it grew very +plentifully. The ancient Greeks held the cucumber in high esteem, and +attributed to it wonderful properties. + +The cucumber is not a nutritious vegetable, and when served in its raw +state, as it so generally is, dressed with salt, vinegar, pepper, and +similar condiments, it is an exceedingly indigestible article. If it is +to be eaten at all, it should first be cooked. It may be pared, divided +in quarters, the seeds removed, and cooked in a small quantity of water +until perfectly tender, and served on toast with an egg sauce or a cream +sauce; or it may be prepared the same as directed for Escalloped Egg +Plant. + + +SALSIFY, OR VEGETABLE OYSTER. + +DESCRIPTION.--The vegetable oyster plant, sometimes called purple +goat's-beard, or salsify, is indigenous to some portions of Great +Britain. The long, slender root becomes fleshy and tender under +cultivation, with a flavor, when cooked, somewhat resembling that of the +mollusk for which it is named. On this account, it is much esteemed for +soups. A variety of the plant grows near the line of perpetual snow, and +forms the principal article of fresh vegetable food in the dietary of +Kurdistan. + +PREPARATION AND COOKING.--Select fresh and unshriveled roots, wash +and scrape well, dropping into cold water as soon as cleaned, to prevent +discoloration. If the roots are covered with cold water for a half hour +or more before scraping, they can be cleaned much easier. Use a +porcelain-lined kettle, for cooking, as an iron one will discolor it +and injure its flavor. From twenty minutes to one hour, according to +age, is required to cook it tender. + + +_RECIPES._ + +SCALLOPED VEGETABLE OYSTERS.--Boil two quarts of sliced vegetable +oysters in about two quarts of water until very tender. Skim them out, +and fill a pudding dish with alternate layers of crumbs and oysters, +having a layer of crumbs for the top. To the water in which they were +boiled, add a pint and a half of thin cream, salt to taste, boil up, and +thicken with a heaping tablespoonful or two of flour rubbed smooth in a +little cold cream. Pour this over the oysters and crumbs, and bake a +half hour. If this is not enough to cover well, add more cream or milk. +Stewed tomatoes are a nice accompaniment for escalloped vegetable +oysters. + +STEWED VEGETABLE OYSTERS.--Wash, scrape, and cut into slices not +more than one half inch in thickness. Put into a small quantity of +boiling water and cook until tender. If a large quantity of water is +used, the savory juices escape, and leave the roots very insipid. When +tender, pour in a cup of rich milk and simmer for five or ten minutes; +add a little flour rubbed smooth in milk, and salt if desired; boil up +once, and serve as a vegetable or on slices of nicely browned toast. If +preferred, a well-beaten egg may be used in the place of flour. + + +GREEN CORN, PEAS, AND BEANS. + +DESCRIPTION.--Corn, peas, and beans in their immature state are so +nearly allied to vegetables, that we give in this connection recipes for +cooking green corn, green beans, and green peas. A general rule +applicable to all is that they should, when possible, be cooked and +eaten the day they are gathered, as otherwise they lose much of their +sweetness and flavor. For corn, select young, tender, well-filled ears, +from which the milk will spurt when the grain is broken with the finger +nail. Beans and peas are fresh only when the pods are green, plump, snap +crisply when broken, and have unshriveled stems. If the pods bend and +appear wilted, they are stale. Corn, peas, and beans are wholesome and +nutritious foods when thoroughly cooked and sufficiently masticated, but +they are almost indigestible unless the hull, or skin, of each pea, +bean, or grain of corn, be broken before being swallowed. + + +_RECIPES FOR CORN._ + +BAKED CORN.--Select nice fresh ears of tender corn of as nearly +equal size as possible. Open the husks and remove all the silk from the +corn; replace and tie the husks around the ears with a thread. Put the +corn in a hot oven, and bake thirty minutes or until tender. Remove the +husks before serving. + +BAKED CORN NO. 2.--Scrape enough corn from the cob (as directed +below for Corn Pulp) to make one and a half quarts. Put into a baking +dish, season with salt if desired, add enough milk, part cream if +convenient, barely to cover the corn, and bake in a hot oven twenty-five +or thirty minutes. + +BOILED GREEN CORN.--Remove the husks and every thread of the silk +fiber. Place in a kettle, the larger ears at the bottom, with sufficient +boiling water nearly to cover. Cover with the clean inner husks, and +cook from twenty to thirty minutes, according to the age of the corn; +too much cooking hardens it and detracts from its flavor. Try a kernel, +and when the milk has thickened, and a raw taste is no longer apparent, +it is sufficiently cooked. Green corn is said to be sweeter, boiled with +the inner husks on. For cooking in this way, strip off all outer husks, +and remove the silk, tying the inner husk around the ear with a bit of +thread, and boil. Remove from the kettle, place in a heated dish, cover +with a napkin and serve at once on the cob. Some recommend scoring or +splitting the corn by drawing a sharp knife through each row lengthwise. +This is a wise precaution against insufficient mastication. + +STEWED CORN PULP.--Take six ears of green corn or enough to make a +pint of raw pulp; with a sharp knife cut a thin shaving from each row of +kernels or score each kernel, and with the back of the knife scrape out +the pulp, taking care to leave the hulls on the cob. Heat a cup and a +half of rich milk--part cream if it can be afforded--to boiling, add the +corn, cook twenty or thirty minutes; season with salt and a teaspoonful +of sugar if desired. + +CORN CAKES.--To a pint of corn pulp add two well-beaten eggs and +two tablespoonfuls of flour; season with salt if desired, and brown on a +griddle. Canned corn finely chopped can be used, but two tablespoonfuls +of milk should be added, as the corn is less moist. + +CORN PUDDING.--One quart of corn pulp prepared as for stewing, one +quart of milk, three eggs, and a little salt. Mix the corn with a pint +of the milk, and heat it to boiling. Break the eggs into the remainder +of the milk, and add it to the corn, turn all into an oiled pudding +dish, and bake slowly until the custard is well set. + +ROASTED GREEN CORN.--Remove the husks and silk, and place the corn +before an open grate or in a wire broiler over hot coals until the +kernels burst open, or bury in hot ashes without removing the husks. +Score the grains, and serve from the cob. + +STEWED GREEN CORN.--Cut the corn from the cob and with the back of +the knife scrape off all the pulp, being careful to leave the hull on +the cob. Put into a stewpan with half as much water as corn, cover +closely and stew gently until thoroughly cooked, stirring frequently to +prevent the corn from sticking to the pan; add cream or milk to make the +requisite amount of juice, and season with salt if desired. A +teaspoonful of white sugar may be added if desired. + +Cold boiled corn cut from the cob and stewed a few minutes in a little +milk, makes a very palatable dish. + +SUMMER SUCCOTASH.--This maybe made by cooking equal quantities of +shelled beans and corn cut from the cob, separately until tender, and +then mixing them; or the beans may be cooked until nearly soft, an equal +quantity of shaved corn added, and the whole cooked fifteen or twenty +minutes or longer. Season with cream, and salt if desired. + +DRIED CORN.--The sweet varieties of corn taken when young and +tender and properly dried, furnish an excellent material for nearly all +purposes to which green corn is put. Take green corn, just right for +eating, have it free from silk; cut the fleshy portion from the cob with +a sharp knife, then with the back of the knife gently press the +remaining pulp from the cob. Spread thinly on plates and put into an +oven hot enough to scald, not scorch it. Watch closely for a half hour +or more, turning and stirring frequently with a fork. When thus +thoroughly scalded, the corn may be left without further attention if +placed in a moderate oven, save an occasional stirring to prevent its +sticking to the plate, until the drying is complete, which ought to be +in about forty-eight hours; however, if one can spend the time to watch +closely and stir very frequently, the drying may be completed in a +single afternoon in a rather hot oven. Be careful that it does not +scorch. + +When needed for use, soak over night and cook in accordance with recipes +for Stewed Corn, Succotash, etc., pages 265, 234, only remembering to +allow a longer time. + + +_RECIPES FOR PEAS._ + +STEWED PEAS.--If from the garden, pick and shell the peas with +clean hands; if from the market, wash the pods before shelling, so that +the peas will not require washing, as they are much better without. When +shelled, put into a colander and sift out the fine particles and +undeveloped blossoms. If not of equal growth, sort the peas and put the +older ones to cook ten minutes before the others. Use a porcelain +kettle, with one half pint of boiling water for each quart of peas, if +young and tender; older ones, which require longer stewing, need more. +Cover closely, and simmer gently till tender. The time required for +young peas is from twenty-five to thirty minutes; older ones require +forty to fifty minutes. Serve without draining, season with salt and +enough sweet cream to make them as juicy as desired. If preferred, the +juice may be thickened with a little flour. + +The peas may be purposely stewed in a larger quantity of water, and +served in their own juices thickened with a little flour and seasoned +with salt. + + +_RECIPES FOR BEANS._ + +LIMA BEANS.--Lima beans are not good until they are full grown and +have turned white. Shell, wash, cover with boiling water, and cook about +one hour or until tender. Let the water nearly evaporate, and add milk +or cream thickened with a little flour. Season with salt to taste, boil +up once, and serve. + +SHELLED BEANS.--Shell, wash, drop into boiling water sufficient to +cover, and cook until tender. Let the water boil nearly away, and serve +without draining. Season with thin cream, and salt if desired. + +STRING BEANS.--Wash well in cold water. Remove the strong fiber, or +strings, as they are called, by paring both edges with a sharp knife; +few cooks do this thoroughly. Break off stems and points, carefully +rejecting any imperfect or diseased pods. Lay a handful evenly on a +board and cut them all at once into inch lengths. Put in a porcelain +kettle, cover with boiling water, and cook from one to three hours, +according to age and variety, testing frequently, as they should be +removed from the kettle just as soon as done. When very young and +tender, only water sufficient to keep them from burning will be needed. +When done, add a half cup of thin cream, and salt to taste. If the +quantity of juice is considerable, thicken with a little flour. + + +THE ONION. + +The onion belongs to a class of foods containing an acrid oil of a +strongly irritating character, on which account it cannot be considered +a wholesome food when eaten raw, as it so generally is. The essential +oil is, however, quite volatile, so that when cooked, after being first +parboiled in two or three waters, its irritating properties are largely +removed. The varieties grown in warm climates are much milder and +sweeter than those grown in colder countries. The onion is valuable for +flavoring purposes. It may also be boiled and served whole with a cream +sauce, or cut in quarters and prepared as directed for Scalloped +Turnips, page 242. + + +CANNING VEGETABLES. + +Most housekeepers experience more difficulty in canning and keeping +vegetables than fruit. This is frequently owing to lack of care to +secure perfect cans, covers, and rubbers, and to cook the vegetables +thoroughly. Whatever is to be canned must be cooked sufficiently to be +eaten, and must be boiling at the time it is put into the cans. Care as +to the cleanliness of the cans and their sterilization is also +important, and after the canning process is completed, all vegetables +put up in glass should be kept in a cool, dark place. The general +directions given for canning fruits should be followed in canning +vegetables. + + +_RECIPES._ + +CANNED CORN.--Select corn just ripe enough for table use, and +prepare as directed for stewed corn. It will require from twelve to +fifteen ears to fill sufficiently each quart can. To insure success, the +cans should be so full that when the corn is shrunken by the cooking, +the can will still be well filled. Pack the corn in the cans, working it +down closely by means of the small end of a potato masher, so the milk +will cover the corn and completely fill the can; heap a little more corn +loosely on the top, and screw the covers on sufficiently tight to +prevent water from getting into the can. Place the cans in a boiler, on +the bottom of which has been placed some straw or a rack; also take care +not to let the cans come in contact with each other, by wrapping each in +a cloth or by placing a chip between them. A double layer of cans may be +placed in the boiler, one on top of the other, if desirable, provided +there is some intervening substance. Fill the boiler with cold water so +as completely to cover the cans; place over the fire, bring gradually to +a boil, and keep boiling steadily for four hours. Remove the boiler from +the fire, and allow the cans to cool gradually, tightening the covers +frequently as they cool. + +If the corn in the can shrinks, do not open to refill. If cooked +thoroughly, and due care is taken in other particulars, there need be no +failure. Wrap closely in brown paper, and put away in a dark, cool, dry +place. + +CANNED CORN AND TOMATOES.--Use about one third corn and two thirds +tomatoes, or in equal portions if preferred. Cook the tomatoes in a +double boiler for an hour and a half or longer; and in another double +boiler, when the tomatoes are nearly done, cook the corn in its own +juices until thoroughly done. Turn them together, heat to boiling, and +can at once. + +CANNED PEAS.--Select peas which are fresh, young, and tender. +Shell, pack into perfect cans, shaking and filling as full as possible, +add sufficient cold water to fill them to overflowing, screw on the +covers, and cook and seal the same as directed for canning corn. + +CANNED TOMATOES.--Tomatoes for canning should be freshly gathered, +ripe, but not at all softened. + +As they are best cooked in their own juices, peel, slice, put into a +double boiler or a porcelain fruit-kettle set inside a dish filled with +boiling water, and cook from one to two hours. Cooked in the ordinary +way, great care will be required to keep the fruit from burning. When +thoroughly cooked--simple scalding will not do--put into cans, and be +sure that all air bubbles are expelled before sealing. Wrap in dark +brown paper, and put in a cool, dry, dark place. + +CANNED TOMATOES NO. 2.--Cut the fruit into thick slices, let it +stand and drain until a large portion of the juice has drained off; then +pack solid in new or perfect cans. Allow them to stand a little time, +then again drain off the juice; fill up a second time with sliced +tomatoes, and screw on the top of the cans without the rubbers. Pack +into a wash boiler as directed for canning corn, and boil for two hours, +then put on the rubbers and seal. When cold, tighten the covers and put +away. + +STRING BEANS.--Select young and tender beans, string them, and cut +into pieces about one half inch in length. Pack the cans as full as +possible, and fill with water until every crevice between the beans is +full. Screw on the covers and can in the same manner as corn. + +Shelled beans may be canned in the same way. + +CANNED PUMPKIN AND SQUASH.--These fruits when canned are quite as +desirable for pies as the fresh material. The same general rules should +be followed as in canning other vegetables and fruits. + + + + +TABLE TOPICS. + + The word "vegetarian" is not derived from "vegetable," but from the + Latin, _homo vegetus_, meaning among the Romans a strong, robust, + thoroughly healthy man. + + AN INTELLECTUAL FEAST.--Professor Louis Agassiz in his early manhood + visited Germany to consult Oken, the transcendentalist in zooelogical + classification. "After I had delivered to him my letter of + introduction," he once said to a friend, "Oken asked me to dine with + him, and you may suppose with what joy I accepted the invitation. + The dinner consisted only of potatoes, boiled and roasted; but it + was the best dinner I ever ate; for there was Oken. Never before + were such potatoes grown on this planet; for the mind of the man + seemed to enter into what we ate sociably together, and I devoured + his intellect while munching his potatoes." + + Dr. Abernethy's recipe for using cucumbers: "Peel the cucumber, + slice it, pepper it, put vinegar to it, then throw it out the + window." + + A green son of the Emerald Isle was eating sweet corn from the cob + for the first time. He handed the cob to the waiter, and asked, + "Will you plaze put some more beans on my shtick?" + + A French physician styles spinach, _le balai de l'estomac_ (broom of + the stomach). + + An ox is satisfied with the pasture of an acre or two; one wood + suffices for several elephants. Man alone supports himself by the + pillage of the whole earth and sea. What? Has Nature indeed given us + so insatiable a stomach, while she has given us so insignificant + bodies? No; it is not the hunger of our stomachs, but insatiable + covetousness which costs so much.--_Seneca._ + + The oftener we go to the vegetable world for our food, the oftener + we go to the first and therefore the cheapest source of supply. The + tendencies of all advanced scholars in thrift should be to find out + plans for feeding all the community, as far as possible, direct from + the lap of earth; to impress science into our service so that she + may prepare the choicest viands minus the necessity of making a + lower animal the living laboratory for the sake of what is just a + little higher than cannibal propensities. + + + _--Dr. B.W. Richardson._ + + +A VOICE FROM THE CORN. + + I was made to be eaten, not to be drank, + To be husked in a barn, not soaked in a tank; + I come as a blessing when put in a mill, + As a blight and a curse when run through a still. + Make me up into loaves, and your children are fed; + But made into drink, I will starve them instead. + In bread I'm a servant the eater shall rule, + In drink I'm a master, the drinker a fool. + Then remember my warning; my strength I'll employ, + If eaten, to strengthen, if drunk, to destroy. + + --_Sel._ + + + + +SOUPS + +Soup is an easily made, economical, and when properly prepared from +healthful and nutritious material, very wholesome article of diet, +deserving of much more general use than is commonly accorded it. + +In general, when soup is mentioned, some preparation of meat and bones +is supposed to be meant; but we shall treat in this chapter of a quite +different class of soups, viz., those prepared from the grains, legumes, +and vegetables, without the previous preparation of a "stock." Soups of +this character are in every way equal, and in many points superior to +those made from meat and bones. If we compare the two, we shall find +that soups made from the grains and legumes rank much higher in +nutritive value than do meat soups. For the preparation of the latter, +one pound of meat and bones, in about equal proportion, is required for +each quart of soup. In the bone, there is little or no nourishment, it +being valuable simply for the gelatine it contains, which gives +consistency to the soup; so in reality there is only one half pound of +material containing nutriment, for the quart of soup. Suppose, in +comparison we take a pea soup. One half pound of peas will be amply +enough for a quart. As we take an equal amount of material as basis for +each soup, we can easily determine their relative value by comparing the +amount of nutritive material contained in peas with that of beef, the +most commonly used material for meat soups. As will be seen by reference +to the table of food analyses on page 486, peas contain 87.3 parts +nutritive material, while lean beef contains only 28 parts in one +hundred. Thus the pea soup contains more than three times as much +nourishment as does the beef soup. + +Soups prepared from grains and legumes are no more expensive than meat +soups, and many kinds cost much less, while they have the added +advantage of requiring less time and no more labor to prepare. + +The greater bulk of all meat soups is water, holding in solution the +essence of meat, the nutritive value of which is of very doubtful +character. + +When properly prepared, the solid matter which enters into the +composition of vegetable soups, is so broken up in the process of +cooking, that it is more easily digested than in any other form. + +Taken hot at the beginning of a meal, soup stimulates the flow of the +digestive juices, and on account of the bulk, brings a sense of satiety +before an excessive quantity of food has been taken. + +In preparing soups from grains, legumes, and vegetables, the material +should be first cooked in the ordinary manner, using as small an amount +of water as practicable, so as the more thoroughly to disintegrate or +break it up. If the material be legumes or grains, the cooking should be +slow and prolonged. The purpose to be attained in the cooking of all +foods is the partial digestion of the food elements; and in general, +with these foods, the more slowly (if continuous) the cooking is done, +the more completely will this be brought about. + +When the material is cooked, the next step is to make it homogeneous +throughout, and to remove any skins or cellulose material it may +contain. To do this, it should be put through a colander. The kind of +colander depends upon the material. Peas and beans require a fine +colander, since the skins, of which we are seeking to rid them, would +easily go through a coarse one. To aid in this sifting process, if the +material be at all dry, a small quantity of liquid may be added from +time to time. When the colander process is complete, a sufficient amount +of milk or other liquid may be added to make the whole of the +consistency of rather thick cream. + +[Illustration: Chinese Soup Strainer.] + +If the material is now cold, it must be reheated, and the salt, if any +is to be used, added. The quantity of salt will depend somewhat upon the +taste of the consumer; but in general, one half teaspoonful to the pint +of soup will be an ample supply. If any particular flavor, as of onion +or celery, is desired, it may be imparted to the soup by adding to it a +slice of onion or a few stalks of celery, allowing them to remain during +the reheating. By the time the soup is well heated, it will be +delicately flavored, and the pieces of onion or celery may be removed +with a fork or a skimmer. It is better, in general, to cook the soup all +that is needed before flavoring, since if allowed to boil, all delicate +flavors are apt to be lost by evaporation. When reheated, add to the +soup a quantity of cream as seasoning, in the proportion of one cup of +thin cream for every quart or three pints of soup. + +To avoid the possibility of any lumps or fragments in the soup, pour it +again through a colander or a Chinese soup strainer into the soup +tureen, and serve. It is well to take the precaution first to heat the +strainer and tureen, that the soup be not cooled during the process. + +If it is desired to have the soup especially light and nice, beat or +whip the cream before adding, or beat the hot soup with an egg beater +for a few minutes after adding the cream. The well-beaten yolk of an egg +for every quart or three pints of soup, will answer as a very fair +substitute for cream in potato, rice, and similar soups. It should not +be added to the body of the soup, but a cupful of the hot soup may be +turned slowly onto the egg, stirring all the time, in order to mix it +well without curdling, and then the cupful stirred into the whole. Soups +made from legumes are excellent without cream. + +The consistency of the soup when done should be about that of single +cream, and equal throughout, containing no lumps or fragments of +material. If it is too thick, it may be easily diluted with hot milk or +water; if too thin, it will require the addition of more material, or +may be thickened with a little flour or cornstarch rubbed to a cream +with a small quantity of milk, used in the proportion of one +tablespoonful for a quart of soup,--heaping, if flour; scant, if +cornstarch,--and remembering always to boil the soup five or ten minutes +after the flour is added, that there may be no raw taste. + +The addition of the flour or cornstarch gives a smoothness to their +consistency which is especially desirable for some soups. A few +spoonfuls of cooked oatmeal or cracked wheat, added and rubbed through +the colander with the other material, is valuable for the same purpose. +Browned flour prepared by spreading a cupful thinly on shallow tins, and +placing in a moderately hot oven, stirring frequently until lightly and +evenly browned, is excellent to use both for thickening and flavoring +certain soups. + +If whole grains, macaroni, vermicelli, or shredded vegetables are to be +used in the soup, cook them separately, and add to the soup just before +serving. + +The nutritive value of soup depends of course upon its ingredients, and +these should be so chosen and combined as to produce the best possible +food from the material employed. Milk is a valuable factor in the +preparation of soups. With such vegetables as potatoes, parsnips, and +others of the class composed largely of starch, and containing but a +small proportion of the nitrogenous food elements, its use is especially +important as an addition to their food value, as also to their +palatableness. Very good soups may, however, be made from legumes, if +carefully cooked with water only. + +Soups offer a most economical way of making use of the "left-over" +fragments which might otherwise be consigned to the refuse bucket. A +pint of cold mashed potatoes, a cupful of stewed beans, a spoonful or +two of boiled rice, stewed tomatoes, or other bits of vegetables and +grains, are quite as good for soup purposes as fresh material, provided +they have been preserved fresh and sweet. To insure this it is always +best to put them away in clean dishes; if retained in the dish from +which they were served, the thin smears and small crumbs on the sides +which spoil much sooner than the larger portion, will help to spoil the +rest. One may find some difficulty in rubbing them through the colander +unless they are first moistened. Measure the cold food, and then +determine how much liquid will be needed, and add a part of this before +attempting to put through the colander. + +It is difficult to give specific directions for making soups of +fragments, as the remnants to be utilized will vary so much in character +as to make such inapplicable, but the recipes given for combination +soups will perhaps serve as an aid in this direction. Where a sufficient +amount of one kind of food is left over to form the basis of a soup or +to serve as a seasoning, it can be used in every way the same as fresh +material. When, however, there is but a little of various odds and ends, +the general rule to be observed is to combine only such materials as +harmonize in taste. + +Soups prepared from the grains, legumes, and vegetables, are so largely +composed of food material that it is important that they be retained in +the mouth long enough for proper insalivation; and in order to insure +this, it is well to serve with the soup _croutons_, prepared by cutting +stale bread into small squares or cubes, and browning thoroughly in a +moderate oven. Put a spoonful or two of the _croutons_ in each plate, +and turn the hot soup over them. This plan also serves another +purpose,--that of providing a means whereby the left-over bits of stale +bread may be utilized to advantage. + + +_RECIPES._ + +ASPARAGUS SOUP.--Wash two bunches of fresh asparagus carefully, and +cut into small pieces. Put to cook in a quart of boiling water, and +simmer gently till perfectly tender, when there should remain about a +pint of the liquor. Turn into a colander, and rub all through except the +hard portion. To a pint of asparagus mixture add salt and one cup of +thin cream and a pint of milk; boil up for a few minutes, and serve. + +BAKED BEAN SOUP.--Soak a half pint of white beans over night. In +the morning turn off the water, and place them in an earthen dish with +two or two and one half quarts of boiling water; cover and let them +simmer in a moderate oven four or five hours. Also soak over night a +tablespoonful of pearl tapioca in sufficient water to cover. When the +beans are soft, rub through a colander, after which add the soaked +tapioca, and salt if desired; also as much powdered thyme as can be +taken on the point of a penknife and sufficient water to make the soup +of proper consistency if the water has mostly evaporated. Return to the +oven, and cook one half hour longer. A little cream may be added just +before serving. + +BEAN AND CORN SOUP.--Cold boiled or stewed corn and cold baked +beans form the basis of this soup. Take one pint of each, rub through a +colander, add a slice of onion, three cups of boiling water or milk, and +boil for ten minutes. Turn through the colander a second time to remove +the onion and any lumps or skins which may remain. Season with salt and +a half cup of cream. If preferred, the onion may be omitted. + +BEAN AND HOMINY SOUP.--Soak separately in cold water over night a +cupful each of dry beans and hominy. In the morning, boil them together +till both are perfectly tender and broken to pieces. Rub through a +colander, and add sufficient milk to make three pints. Season with salt, +and stir in a cup of whipped cream just before serving. Cold beans and +hominy may be utilized for this soup. + +BEAN AND POTATO SOUP.--Soak a half pint of dry white beans over +night; in the morning drain and put to cook in boiling water. When +tender, rub through a colander. Prepare sliced potato sufficient to make +one quart, cook in as small a quantity of water as possible, rub +through a colander, and add to the beans. Add milk or water sufficient +to make two quarts, and as much prepared thyme as can be taken on the +point of a penknife, with salt to season. Boil for a few minutes, add a +teacup of thin cream, and serve. + +BEAN AND TOMATO SOUP.--Take one pint of boiled or a little less of +mashed beans, one pint of stewed tomatoes, and rub together through a +colander. Add salt, a cup of thin cream, one half a cup of nicely +steamed rice, and sufficient boiling water to make a soup of the proper +consistency. Reheat and serve. + +BLACK BEAN SOUP.--Soak a pint of black beans over night in cold +water. When ready to cook, put into two and one half quarts of fresh +water, which should be boiling, and simmer until completely dissolved, +adding more boiling water from time to time if needed. There should be +about two quarts of all when done. Rub through a colander, add salt, a +half cup of cream, and reheat. When hot, turn through a soup strainer, +add two or more teaspoonfuls of lemon juice, and serve. + +BLACK BEAN SOUP NO. 2.--Soak a pint of black beans in water over +night. Cook in boiling water until tender, then rub through a colander. +Add sufficient boiling water to make about two quarts in all. Add salt, +and one half a small onion cut in slices to flavor. Turn into a double +boiler and reheat. When sufficiently flavored, remove the onion with a +skimmer, thicken the soup with two teaspoonfuls of browned flour, turn +through the soup strainer and serve. If desired, a half cup of cream may +be added, and the onion flavor omitted. + +BRAN STOCK.--For every quart of stock desired, boil a cup of good +wheat bran in three pints of water for two or three hours or until +reduced one third. This stock may be made the base of a variety of +palatable and nutritious soups by flavoring with different vegetables +and seasoning with salt and cream. An excellent soup may be prepared by +flavoring the stock with celery, or by the addition of a quantity of +strained stewed tomato sufficient to disguise the taste of the stock. It +is also valuable in giving consistence to soups, in the preparation of +some of which it may be advantageously used in place of other liquid. + +BROWN SOUP.--Simmer together two pints of sliced potatoes and one +third as much of the thin brown shavings (not thicker than a silver +dime) from the top of a loaf of whole-wheat bread, in one quart of +water. The crust must not be burned or blackened, and must not include +any of the soft portion of the loaf. When the potatoes are tender, mash +all through a colander. Flavor with a cup of strained, stewed tomatoes, +a little salt, and return to the fire; when hot, add a half cup of +cream, and boiling water to make the soup of proper consistency, and +serve at once. If care has been taken to prepare the crust as directed, +this soup will have a brown color and a fine, pungent flavor exceedingly +pleasant to the taste. + +CANNED GREEN PEA SOUP.--Rub a can of green peas through a colander +to remove the skins. Add a pint of milk and heat to boiling. If too +thin, thicken with a little flour rubbed smooth in a very little cold +milk. Season with salt and a half cup of cream. A small teaspoonful of +white sugar may be added if desired. + +Green peas, instead of canned, may be used when procurable. When they +have become a little too hard to serve alone, they can be used for soup, +if thoroughly cooked. + +CANNED CORN SOUP.--Open a can of green corn, turn it into a +granite-ware dish, and thoroughly mash with a potato-masher until each +kernel is broken, then rub through a colander to remove the skins. Add +sufficient rich milk to make the soup of the desired consistency, about +one half pint for each pint can of corn will be needed. Season with +salt, reheat, and serve. If preferred, a larger quantity of milk and +some cream may be used, and the soup, when reheated, thickened with a +little corn starch or flour. It may be turned through the colander a +second time or not, as preferred. + +CARROT SOUP.--For a quart of soup, slice one large carrot and boil +in a small quantity of water for two hours or longer, then rub it +through a colander, add a quart of rich milk, and salt to season. +Reheat, and when boiling, thicken with two teaspoonfuls of flour rubbed +smooth in a little cold milk. + +CELERY SOUP.--Chop quite fine enough fresh, crisp celery to make a +pint, and cook it until tender in a very little boiling water. When +done, heat three cupfuls of rich milk, part cream if it can be afforded, +to boiling, add the celery, salt to season, and thicken the whole with a +tablespoonful of flour rubbed smooth in a little cold milk; or add to +the milk before heating a cupful of mashed potato, turn through a +colander to remove lumps, reheat, add salt and the celery, and serve. + +CELERY SOUP NO. 2.--Cook in a double boiler a cupful of cracked +wheat in three pints of water for three or four hours. Rub the wheat +through a colander, add a cup of rich milk, and if needed, a little +boiling water, and a small head of celery cut in finger lengths. Boil +all together for fifteen or twenty minutes, until well flavored, remove +the celery with a fork, add salt, and serve with or without the +hard-boiled yolk of an egg in each soup plate. + +CHESTNUT SOUP.--Shell and blanch a pint of Italian chestnuts, as +directed on page 215, and cook in boiling milk until tender. Rub the +nuts through a colander, add salt and sufficient milk and cream to make +a soup of the proper consistency, reheat and serve. + +COMBINATION SOUP.--This soup is prepared from material already +cooked, and requires two cups of cracked wheat, one and one half cups of +Lima beans, one half cup of black beans, and one cup of stewed tomato. +Rub the material together through a colander, adding, if needed, a +little hot water to facilitate the sifting. Add boiling water to thin to +the proper consistency, season with salt and if it can be afforded a +little sweet cream,--the soup is, however, very palatable without the +cream. + +COMBINATION SOUP NO. 2.--Take three and one half cups of mashed +(Scotch) peas, one cup each of cooked rice, oatmeal, and hominy, and two +cups of stewed tomato. Rub the material through a colander, add boiling +water to thin to the proper consistency, season with salt, reheat, and +add, just before serving, two cups of cooked macaroni. If preferred, a +cup of cream may be used in place of the tomato, or both may be omitted. + +ANOTHER.--One half cup of cold mashed potato, one cup each of +cooked pearl wheat, barley and dried peas. Rub all through a colander, +add boiling milk to thin to the proper consistency, season with salt and +a half cup of cream. + +ANOTHER.--Take three cups of cooked oatmeal, two of mashed white +beans, and one of stewed tomato. Rub the ingredients through a colander, +add boiling milk to thin to the proper consistency, season with salt and +a little cream. + +CREAM PEA SOUP.--Soak three fourths of a pint of dried Scotch peas +over night in a quart of water. In the morning put to cook in boiling +water, cover closely and let them simmer gently four or five hours, or +until the peas are very tender and well disintegrated; then rub through +a colander to remove the skins. If the peas are very dry, add a little +water or milk occasionally, to moisten them and facilitate the sifting. +Just before the peas are done, prepare potatoes enough to make a pint +and a half, after being cut in thin slices. Cook the potatoes until +tender in a small amount of water, and rub them through a colander. Add +the potatoes thus prepared to the sifted peas, and milk enough to make +three and one half pints in all. Return to the fire, and add a small +head of celery cut finger lengths, and let the whole simmer together ten +or fifteen minutes, until flavored. Remove the celery with a fork, add +salt and a cup of thin cream. This should make about two quarts of soup. +If preferred, the peas may be cooked without soaking. It will, however, +require a little longer time. + +CREAM BARLEY SOUP.--Wash a cup of pearl barley, drain and simmer +slowly in two quarts of water for four or five hours, adding boiling +water from time to time as needed. When the barley is tender, strain off +the liquor, of which there should be about three pints; add to it a +portion of the cooked barley grains, salt, and a cup of whipped cream, +and serve. If preferred, the beaten yolk of an egg may be used instead +of cream. + +GREEN CORN SOUP.--Take six well-filled ears of tender green corn. +Run a sharp knife down the rows and split each grain; then with the back +of a knife, scraping from the large to the small end of the ear, press +out the pulp, leaving the hulls on the cob. Break the cobs if long, put +them in cold water sufficient to cover, and boil half an hour. Strain +off the water, of which there should be at least one pint. Put the corn +water on again, and when boiling add the corn pulp, and cook fifteen +minutes, or until the raw taste is destroyed. Rub through a rather +coarse colander, add salt and a pint of hot unskimmed milk; if too thin, +thicken with a little cornstarch or flour, boil up, and serve. If +preferred, a teaspoonful of sugar may be added to the soup. A small +quantity of cooked macaroni, cut in rings, makes a very pretty and +palatable addition to the soup. The soup is also excellent flavored with +celery. + +GREEN PEA SOUP.--Gently simmer two quarts of shelled peas in +sufficient water to cook, leaving almost no juice when tender. Rub +through a colander, moistening if necessary with a little cold milk. Add +to the sifted peas an equal quantity of rich milk and a small onion cut +in halves. Boil all together five or ten minutes until the soup is +delicately flavored, then remove the onion with a skimmer; add salt if +desired, and serve. If preferred, a half cup of thin cream may be added +just before serving. Celery may be used in place of the onion, or both +may be omitted. + +GREEN BEAN SOUP.--Prepare a quart of fresh string beans by pulling +off ends and strings and breaking into small pieces. Boil in a small +quantity of water. If the beans are fresh and young, three pints will be +sufficient; if wilted or quite old, more will be needed, as they will +require longer cooking. There should be about a teacupful and a half of +liquid left when the beans are perfectly tender and boiled in pieces. +Rub through a colander, return to the kettle, and for each cup of the +bean pulp add salt, a cup and a half of unskimmed milk; boil together +for a few minutes, thicken with a little flour, and serve. The quart of +beans should be sufficient for three pints of soup. + +KORNLET SOUP.--Kornlet or canned green corn pulp, may be made into +a most appetizing soup in a few minutes by adding to a pint of kornlet +an equal quantity of rich milk, heating to boiling, and thickening it +with a teaspoonful of flour rubbed smooth in a little cold milk. + +KORNLET AND TOMATO SOUP.--Put together equal quantities of kornlet +and strained stewed tomato, season with salt and heat to boiling; add +for each quart one fourth to one half cup of hot thin cream, thicken +with a tablespoonful of flour rubbed smooth in a little water, and +serve. Cooked corn rubbed through a colander may also be used for this +soup. + +LENTIL SOUP.--Simmer a pint of lentils in water until tender. If +desired to have the soup less dark in color and less strong in flavor, +the lentils may be first parboiled for a half hour, and then drained and +put into fresh boiling water. Much valuable nutriment is thus lost, +however. When perfectly tender, mash through a colander to remove all +skins; add salt and a cup of thin cream, and it too thick, sufficient +boiling milk or water to thin to the proper consistency, heat again to +boiling, and serve. If preferred, an additional quantity of liquid may +be added and the soup slightly thickened with browned flour. + +LENTIL AND PARSNIP SOUP.--Cook together one pint of lentils and one +half a small parsnip, sliced, until tender in a small quantity of +boiling water. When done, rub through a colander, and add boiling water +to make a soup of the proper consistency. Season with salt and if +desired a little cream. + +LIMA BEAN SOUP.--Simmer a pint of Lima beans gently in just +sufficient water to cook and not burn, until they have fallen to pieces. +Add more boiling water as needed. When done, rub the beans through a +colander. Add rich milk or water to make of the proper consistency, and +salt to season; reheat and serve. White beans may be used in place of +Lima beans, but they require more prolonged cooking. A heaping +tablespoonful of pearl tapioca or sago previously soaked in cold water, +may be added to the soup when it is reheated, if liked, and the whole +cooked until the sago is transparent. + +MACARONI SOUP.--Heat a quart of milk, to which has been added a +tablespoonful of finely grated bread crust (the brown part only, from +the top of the loaf) and a slice of onion to flavor, in a double boiler. +When the milk is well flavored, remove the onion, turn through a +colander, add salt, and thicken with two teaspoonfuls of flour rubbed +smooth in a little cold milk. Lastly add one cupful of cooked macaroni, +and serve. + +OATMEAL SOUP.--Put two heaping tablespoonfuls of oatmeal into a +quart of boiling water, and cook in a double boiler for two hours or +longer. Strain as for gruel, add salt if desired, and two or three +stalks of celery broken into finger lengths, and cook again until the +whole is well flavored with the celery, which may then be removed with a +fork; add a half cup of cream, and the soup is ready to serve. Cold +oatmeal mush may be thinned with milk, reheated, strained, flavored, and +made into soup the same as fresh material. A slice or two of onion may +be used with the celery for flavoring the soup if desired, or a cup of +strained stewed tomato may be added. + +PARSNIP SOUP.--Take a quart of well scraped, thinly sliced +parsnips, one cup of bread crust shavings (prepared as for Brown Soup), +one head of celery, one small onion, and one pint of sliced potatoes. +The parsnips used should be young and tender, so that they will cook in +about the same length of time as the other vegetables. Use only +sufficient water to cook them. When done, rub through a colander and add +salt and sufficient rich milk, part cream if desired, to make of the +proper consistency. Reheat and serve. + +PARSNIP SOUP NO. 2.--Wash, pare, and slice equal quantities of +parsnips and potatoes. Cook, closely covered, in a small quantity of +water until soft. If the parsnips are not young and tender, they must be +put to cook first, and the potatoes added when they are half done. Mash +through a colander. Add salt, and milk to make of the proper +consistency, season with cream, reheat and serve. + +PEA AND TOMATO SOUP.--Soak one pint of Scotch peas over night. When +ready to cook, put into a quart of boiling water and simmer slowly until +quite dry and well disintegrated. Rub through a colander to remove the +skins. Add a pint of hot water, one cup of mashed potato, two cups of +strained stewed tomato, and one cup of twelve-hour cream. Turn into a +double-boiler and cook together for a half hour or longer; turn a second +time through a colander or soup strainer and serve. The proportions +given are quite sufficient for two quarts of soup. There may need to be +some variation in the quantity of tomato to be used, depending upon its +thickness. If very thin, a larger quantity and less water will be +needed. The soup should be a rich reddish brown in color when done. The +peas may be cooked without being first soaked, if preferred. + +PLAIN RICE SOUP.--Wash and pick over four tablespoonfuls of rice, +put it in an earthen dish with a quart of water, and place in a moderate +oven. When the water is all absorbed, add a quart of rich milk, and salt +if desired; turn into a granite kettle and boil ten minutes, or till the +rice is done. Add a half cup of sweet cream and serve. A slice of onion +or stalk of celery can be boiled with the soup after putting in the +kettle, and removed before serving, if desired to flavor. + + +POTATO AND RICE SOUP.--Cook a quart of sliced potatoes in as little +water as possible. When done, rub through a colander. Add salt, a quart +of rich milk, and reheat. If desired, season with a slice of onion, a +stalk of celery, or a little parsley. Just before serving, add a half +cup of cream and a cup and a half of well-cooked rice with unbroken +grains. Stir gently and serve at once. + +POTATO SOUP.--For each quart of soup required, cook a pint of +sliced potatoes in sufficient water to cover them. When tender, rub +through a colander. Return to the fire, and add enough rich, sweet milk, +part cream if it can be afforded to make a quart in all, and a little +salt. Let the soup come to a boil, and add a teaspoonful of flour or +corn starch, rubbed to a paste with a little water; boil a few minutes +and serve. A cup and a half of cold mashed potato or a pint of sliced +baked potato can be used instead of fresh material; in which case add +the milk and heat before rubbing through the colander. A slice of onion +or a stalk of celery may be simmered in the soup for a few minutes to +flavor, and then removed with a skimmer or a spoon. A good mixed potato +soup is made by using one third sweet and two thirds Irish potatoes, in +the same manner as above. + +POTATO AND VERMICELLI SOUP.--Breakup a cupful of vermicelli and +drop into boiling water. Let it cook for ten or fifteen minutes, and +then turn into a colander to drain. Have ready a potato soup prepared +the same as in the proceeding; stir the vermicelli lightly into it just +before serving. + +SAGO AND POTATO SOUP.--Prepare the soup as directed for Potato +Soup, from fresh or cold mashed potato, using a little larger quantity +of milk or cream, as the sago adds thickness to the soap. When seasoned +and ready to reheat, turn a second time through the colander, and add +for each quart of soup, one heaping tablespoonful of sago which has been +soaked for twenty minutes in just enough water to cover. Boil together +five or ten minutes, or until the sago is transparent, and serve. + +SCOTCH BROTH.--Soak over night two tablespoonfuls of pearl barley +and one of coarse oatmeal, in water sufficient to cover them. In the +morning, put the grains, together with the water in which they were +soaked, into two quarts of water and simmer for several hours, adding +boiling water as needed. About an hour before the soup is required, add +a turnip cut into small dice, a grated carrot, and one half cup of fine +pieces of the brown portion of the crust of a loaf of whole-wheat bread. +Rub all through a colander, and add salt, a cup of milk, and a half cup +of thin cream. This should make about three pints of soup. + +SPLIT PEA SOUP.--For each quart of soup desired, simmer a cupful of +split peas very slowly in three pints of boiling water for six hours, or +until thoroughly dissolved. When done, rub through a colander, add salt +and season with one half cup of thin cream. Reheat, and when boiling, +stir into it two teaspoonfuls of flour rubbed smooth in a little cold +water. Boil up until thickened, and serve. If preferred, the cream may +be omitted and the soup flavored with a little celery or onion. + +SWEET POTATO SOUP.--To a pint of cold mashed sweet potato add a +pint and a half of strained stewed tomato, rub together through a +colander, add salt to season, and half a cup of cream. Reheat and serve. + +SWISS POTATO SOUP.--Pare and cut up into small pieces, enough white +turnips to fill a pint cup, and cook in a small quantity of water. When +tender, add three pints of sliced potatoes, and let them boil together +until of the consistency of mush. Add hot water if it has boiled away so +that there is not sufficient to cook the potatoes. When done, drain, +rub through a colander, add a pint and a half of milk and a cup of thin +cream, salt if desired, and if too thick, a little more milk or a +sufficient quantity of hot water to make it of the proper consistency. +This should be sufficient for two and a half quarts of soup. + +SWISS LENTIL SOUP.--Cook a pint of brown lentils in a small +quantity of boiling water. Add to the lentils when about half done, one +medium sized onion cut in halves or quarters. When the lentils are +tender, remove the onion with a fork, and rub the lentils through a +colander. Add sufficient boiling water to make three pints in all. +Season with salt, reheat to boiling, and thicken the whole with four +table spoonfuls of browned flour, rubbed to a cream in a little cold +water. + +TOMATO AND MACARONI SOUP.--Break a half dozen sticks of macaroni +into small pieces, and drop into boiling water. Cook for an hour, or +until perfectly tender. Rub two quarts of stewed or canned tomatoes +through a colander, to remove all seeds and fragments. When the macaroni +is done, drain thoroughly, cut each piece into tiny rings, and add it to +the strained tomatoes. Season with salt, and boil for a few minutes. If +desired, just before serving add a cup of thin cream, boil up once, and +serve immediately. If the tomato is quite thin, the soup should be +slightly thickened with a little flour before adding the macaroni. + +TOMATO CREAM SOUP.--Heat two quarts of strained, stewed tomatoes to +boiling; add four tablespoonfuls of flour rubbed smooth in a little cold +water. Let the tomatoes boil until thickened, stirring constantly that +no lumps form; add salt to season. Have ready two cups of hot rich milk +or thin cream. Add the cream or milk hot, and let all boil together for +a minute or two, then serve. + +TOMATO AND OKRA SOUP.--Take one quart of okra thinly sliced, and +two quarts of sliced tomatoes. Simmer gently from one to two hours. Rub +through a colander, heat again to boiling, season with salt and cream if +desired, and serve. + +Canned okra and tomatoes need only to be rubbed through a colander, +scalded and seasoned, to make a most excellent soup. If preferred, one +or two potatoes may be sliced and cooked, rubbed through a colander, and +added. + +TOMATO SOUP WITH VERMICELLI.--Cook a cupful of broken vermicelli in +a pint of boiling water for ten minutes. Turn into a colander to drain. +Have boiling two quarts of strained, stewed tomatoes, to which add the +vermicelli. If preferred, the tomato may be thickened slightly with a +little cornstarch rubbed smooth in cold water before adding the +vermicelli. Salt to taste, and just before serving turn in a cup of hot, +thin cream. Let all boil up for a moment, then serve at once. + +VEGETABLE OYSTER SOUP.--Scrape all the outer covering and small +rootlets from vegetable oysters, and lay them in a pan of cold water to +prevent discoloration. The scraping can be done much easier if the roots +are allowed first to stand in cold water for an hour or so. Slice rather +thin, enough to make one quart, and put to cook in a quart of water. Let +them boil slowly until very tender. Add a pint of milk, a cup of thin +cream, salt, and when boiling, a tablespoonful or two of flour, rubbed +to a cream with a little milk. Let the soup boil a few minutes until +thickened, and serve. + +VEGETABLE SOUP.--Simmer together slowly for three or four hours, in +five quarts of water, a quart of split peas, a slice of carrot, a slice +of white turnip, one cup of canned tomatoes, and two stalks of celery +cut into small bits. When done, rub through a colander, add milk to make +of proper consistency, reheat, season with salt and cream, and serve. + +VEGETABLE SOUP NO. 2.--Prepare and slice a pint of vegetable +oysters and a pint and a half of potatoes. Put the oysters to cook +first, in sufficient water to cook both. When nearly done, add the +potatoes and cook all till tender. Rub through a colander, or if +preferred, remove the pieces of oysters, and rub the potato only through +the colander, together with the water in which the oysters were cooked, +as that will contain all the flavor. Return to the fire, and add salt, a +pint of strained, stewed tomatoes, and when boiling, the sliced oysters +if desired, a cup of thin cream and a cup of milk, both previously +heated; serve at once. + +VEGETABLE SOUP NO. 3.--Soak a cupful of white beans over night in +cold water. When ready to cook, put into fresh boiling water and simmer +until tender. When nearly done, add three large potatoes sliced, two or +three slices of white turnip, and one large parsnip cut in slices. When +done, rub through a colander, add milk or water to make of proper +consistency, season with salt and cream, reheat and serve. This quantity +of material is sufficient for two quarts of soup. + +VEGETABLE SOUP NO. 4.--Prepare a quart of bran stock as previously +directed. Heat to boiling, and add to it one teaspoonful of grated +carrot, a slice of onion, and a half cup of tomato. Cook together in a +double boiler for half an hour. Remove the slice of onion, and add salt +and a half cup of turnip previously cooked and cut in small dice. + +VELVET SOUP.--Pour three pints of hot potato soup, seasoned to +taste, slowly over the well-beaten yolks of two eggs, stirring briskly +to mix the egg perfectly with the soup. It must not be reheated after +adding the egg. Plain rice or barley soup may be used in place of potato +soup, if preferred. + +VERMICELLI SOUP.--Lightly fill a cup with broken vermicelli. Turn +it into a pint of boiling water, and cook for ten or fifteen minutes. +Drain off all the hot water and put into cold water for a few minutes. +Turn into a colander and drain again; add three pints of milk, salt to +taste, and heat to boiling. Have the yolks of three eggs well beaten, +and when the soup is boiling, turn it gradually onto the eggs, stirring +briskly that they may not curdle. Return to the kettle, reheat nearly to +boiling, and serve at once. + +VERMICELLI SOUP NO. 2.--Cook a cupful of sliced vegetable oysters, +a stalk or two of celery, two slices of onion, a parsnip, and half a +carrot in water just sufficient to cover well. Meanwhile put a cupful of +vermicelli in a quart of milk and cook in a double boiler until tender. +When the vegetables are done, strain off the broth and add it to the +vermicelli when cooked. Season with salt and a cup of cream. Beat two +eggs light and turn the boiling soup on the eggs, stirring briskly that +they may not curdle. Reheat if not thickened, and serve. + +WHITE CELERY SOUP.--Cut two heads of celery into finger lengths, +and simmer in a quart of milk for half an hour. Remove the pieces of +celery with a skimmer. Thicken the soup with a tablespoonful of +cornstarch braided with a little milk, add salt if desired, and a teacup +of whipped cream. + + + + +TABLE TOPICS. + + Soup rejoices the stomach, and disposes it to receive and digest + other food.--_Brillat Savarin._ + + To work the head, temperance must be carried into the + diet.--_Beecher._ + + To fare well implies the partaking of such food as does not disagree + with body or mind. Hence only those fare well who live + temperately.--_Socrates._ + + The aliments to which the cook's art gives a liquid or semi-liquid + form, are in general more digestible.--_Dictionaire de Medicine._ + + In the most heroic days of the Grecian army, their food was the + plain and simple produce of the soil. When the public games of + ancient Greece were first instituted, the _athleta_, in accordance + with the common dietetic habits of the people, were trained entirely + on vegetable food. + + The eating of much flesh fills us with a multitude of evil diseases + and multitudes of evil desires.--_Perphyrises, 233 A.D._ + + No flocks that range the valley free + To slaughter I condemn; + Taught by the Power that pities me, + I learn to pity them. + But from the mountain's grassy side + A guiltless feast I bring; + A scrip with herbs and fruits supplied + And water from the spring. + + --_Goldsmith._ + + + + +BREAKFAST DISHES + +A good breakfast is the best capital upon which people who have real +work to do in the world can begin the day. If the food is well selected +and well cooked, it furnishes both cheer and strength for their daily +tasks. Poor food, or good food poorly prepared, taxes the digestive +powers more than is due, and consequently robs brain and nerves of +vigor. Good food is not rich food, in the common acceptation of the +term; it is such food as furnishes the requisite nutriment with the +least fatigue to the digestive powers. It is of the best material, +prepared in the best manner, and with pleasant variety, though it may be +very simple. + +"What to get for breakfast" is one of the most puzzling problems which +the majority of housewives have to solve. The usually limited time for +its preparation requires that it be something easily and quickly +prepared; and health demands that the bill of fare be of such articles +as require but minimum time for digestion, that the stomach may have +chance for rest after the process of digestion is complete, before the +dinner hour. The custom of using fried potatoes or mushes, salted fish +or meats, and other foods almost impossible of digestion, for breakfast +dishes, is most pernicious. These foods set completely at variance all +laws of breakfast hygiene. They are very difficult of digestion, and the +thirst-provoking quality of salted foods makes them an important +auxiliary to the acquirement of a love of intoxicating drinks. We feel +very sure that, as a prominent temperance writer says, "It very often +happens that women who send out their loved ones with an agony of prayer +that they may be kept from drink for the day, also send them with a +breakfast that will make them almost frantic with thirst before they get +to the first saloon." + +The foods composing the breakfast _menu_ should be simple in character, +well and delicately cooked, and neatly served. Fruits and grains and +articles made from them offer the requisites for the ideal breakfast. +These afford ample provision for variety, are easily made ready, and +easily digested, while at the same time furnishing excellent nutriment +in ample quantity and of the very best quality. Meats, most vegetables, +and compound dishes, more difficult of digestion, are better reserved +for the dinner bill of fare. No vegetable except the potato is +especially serviceable as a breakfast food, and it is much more readily +digested when baked than when prepared in any other manner. Stewing +requires less time for preparation, but about one hour longer for +digestion. + +As an introduction to the morning meal, fresh fruits are most desirable, +particularly the juicy varieties, as oranges, grape fruit, melons, +grapes, and peaches, some one of which are obtainable nearly the entire +year. Other fruits; such as apples, bananas, pears, etc., though less +suitable, may be used for the same purpose. They are, however, best +accompanied with wafers or some hard food, to insure their thorough +mastication. + +For the second course, some of the various cereals, oatmeal, rye, corn, +barley, rice, or one of the numerous preparations of wheat, well cooked +and served with cream, together with one or more unfermented breads +(recipes for which have been given in a previous chapter), cooked +fruits, and some simple relishes, are quite sufficient for a healthful +and palatable breakfast. + +If, however, a more extensive bill of fare is desired, numerous +delicious and appetizing toasts may be prepared according to the recipes +given in this chapter, and which, because of their simple character and +the facility with which they can be prepared, are particularly suitable +as breakfast dishes. The foundation of all these toasts is _zwieback_, +or twice-baked bread, prepared from good whole-wheat or Graham fermented +bread cut in uniform slices not more than a half inch thick, each slice +being divided in halves, placed on tins, or what is better, the +perforated sheets recommended for baking rolls, and baked or toasted in +a slow oven for a half hour or longer, until it is browned evenly +throughout the entire slice. The zwieback may be prepared in +considerable quantity and kept on hand in readiness for use. It will +keep for any length of time if stored in a dry place. + +Stale bread is the best for making zwieback, but it should be good, +light bread; that which is sour, heavy, and not fit to eat untoasted, +should never be used. Care must be taken also not to scorch the slices, +as once scorched, it is spoiled. Properly made, it is equally crisp +throughout, and possesses a delicious, nutty flavor. + +Its preparation affords an excellent opportunity for using the left-over +slices of bread, and it may be made when the oven has been heated for +other purposes, as after the baking of bread, or even during the +ordinary cooking, with little or no additional heat. If one possesses an +Aladdin oven, it can be prepared to perfection. + +Zwieback may also be purchased in bulk, all ready for use, at ten cents +a pound, from the Sanitarium Food Co., Battle Creek, Mich., and it is +serviceable in so many ways that it should form a staple article of food +in every household. + +For the preparation of toasts, the zwieback must be first softened with +some hot liquid, preferably thin cream. Heat the cream (two thirds of a +pint of cream will be sufficient for six half slices) nearly to boiling +in some rather shallow dish. Put the slices, two or three at a time, in +it, dipping the cream over them and turning so that both sides will +become equally softened. Keep the cream hot, and let the slices remain +until softened just enough so that the center can be pierced with a +fork, but not until at all mushy or broken. With two forks or a fork and +a spoon, remove each slice from the hot cream, draining as thoroughly as +possible, and pack in a heated dish, and repeat the process until as +much zwieback has been softened as desired. Cover the dish, and keep hot +until ready to serve. Special care should be taken to drain the slices +as thoroughly as possible, that none of them be wet and mushy. It is +better to remove them from the cream when a little hard than to allow +them to become too soft, as they will soften somewhat by standing after +being packed in the dish. Prepare the sauce for the toast at the same +time or before softening the slices, and pour into a pitcher for +serving. Serve the slices in individual dishes, turning a small quantity +of the hot sauce over each as served. + + +_RECIPES._ + +APPLE TOAST.--Fresh, nicely flavored apples stewed in a small +quantity of water, rubbed through, a colander, sweetened, then cooked in +a granite-ware dish in a slow oven until quite dry, make a nice dressing +for toast. Baked sweet or sour apples rubbed through a colander to +remove cores and skins, are also excellent. Soften slices of zwieback in +hot cream, and serve with a spoonful or two on each slice. If desired, +the apple may be flavored with a little pineapple or lemon, or mixed +with grape, cranberry, or apricot, thus making a number of different +toasts. + +APRICOT TOAST.--Stew some nice dried apricots as directed on page +191. When done, rub through a fine colander to remove all skins and to +render them homogeneous. Add sugar to sweeten, and serve as a dressing +on slices of zwieback which have been previously softened in hot cream. +One half or two thirds fresh or dried apples may be used with the +apricots, if preferred. + +ASPARAGUS TOAST.--Prepare asparagus as directed on page 255. When +tender, drain off the liquor and season it with a little cream, and salt +if desired. Moisten nicely browned zwieback in the liquor and lay in a +hot dish; unbind the asparagus, heap it upon the toast, and serve. + +BANANA TOAST.--Peel and press some nice bananas through a colander. +This may be very easily done with a potato masher, or if preferred a +vegetable press may be used for the purpose. Moisten slices of zwieback +with hot cream and serve with a large spoonful of the banana pulp on +each slice. Fresh peaches may be prepared and used on the toast in the +same way. + +BERRY TOAST.--Canned strawberries, blueberries, and blackberries +may be made into an excellent dressing for toast. + +Turn a can of well-kept berries into a colander over an earthen dish, to +separate the juice from the berries. Place the juice in a porcelain +kettle and heat to boiling. Thicken to the consistency of cream with +flour rubbed smooth in a little water; a tablespoonful of flour to the +pint of juice will be about the right proportion. Add the berries and +boil up just sufficiently to cook the flour and heat the berries; serve +hot. If cream for moistening the zwieback is not obtainable, a little +juice may be reserved without thickening, and heated in another dish to +moisten the toast; of if preferred, the fruit may be heated and poured +over the dry zwieback without being thickened, or it may be rubbed +through a colander as for Apricot Toast. + +BERRY TOAST NO. 2.--Take fresh red or black raspberries, +blueberries, or strawberries, and mash well with a spoon. Add sugar to +sweeten, and serve as a dressing on slices of zwieback previously +moistened with hot cream. + +CELERY TOAST.--Cut the crisp white portion of celery into inch +pieces, simmer twenty minutes or half an hour, or until tender, in a +very little water; add salt and a cup of rich milk. Heat to boiling, and +thicken with a little flour rubbed smooth in a small quantity of milk--a +teaspoonful of flour to the pint of liquid. Serve hot, poured over +slices of zwieback previously moistened with cream or hot water. + +CREAM TOAST.--For this use good Graham or whole-wheat zwieback. Have +a pint of thin sweet cream scalding hot, salt it a little if desired, +and moisten the zwieback in it as previously directed packing it +immediately into a hot dish; cover tightly so that the toast may steam, +and serve. The slices should be thoroughly moistened, but not soft and +mushy nor swimming in cream; indeed, it is better if a little of the +crispness still remains. + +CREAM TOAST WITH POACHED EGG.--Prepare the cream toast as +previously directed, and serve hot with a well-poached egg on each +slice. + +CHERRY TOAST.--Take a quart of ripe cherries; stem, wash and stew +(if preferred the stones may be removed) until tender but not broken; +add sugar to sweeten, and pour over slices of well-browned dry toast or +zwieback. Serve cold. + +GRAVY TOAST.--Heat a quart and a cupful of rich milk to boiling, +add salt, and stir into it three scant tablespoonfuls of flour which has +been rubbed to a smooth paste in a little cold milk. This quantity will +be sufficient for about a dozen slices of toast. Moisten slices of +zwieback with hot water and pack in a heated dish. When serving, pour a +quantity of the cream cause over each slice. + +DRY TOAST WITH HOT CREAM.--Nicely prepared zwieback served in hot +saucers with hot cream poured over each slice at the table, makes a most +delicious breakfast dish. + +GRAPE TOAST.--Stem well-ripened grapes, wash well, and scald +without water in a double boiler until broken; rub through a colander to +remove sends and skins, and when cool, sweeten to taste. If the toast is +desired for breakfast, the grapes should be prepared the day previous. +Soften the toast in hot cream, as previously directed, and pack in a +tureen. Heat the prepared grapes and serve, pouring a small quantity +over each slice of toast. Canned grapes may be used instead of fresh +ones, if desired. + +LENTIL TOAST.--Lentils stewed as directed for Lentil Gravy on page +226 served as a dressing on slices of zwieback moistened with hot cream +or water, makes a very palatable toast. Browned flour may be used to +thicken the dressing if preferred. + +PRUNE TOAST.--Cook prunes as directed on page 191, allowing them to +simmer very slowly for a long time. When done, rub through a colander, +and if quite thin, they should be stewed again for a time, until they +are about the consistency of marmalade. Moisten slices of zwieback with +hot cream, and serve with a spoonful or two of the prune dressing on +each. One third dried apple may be used with the prune, if preferred. + +PEACH TOAST.--Stew nice fresh peaches in a small quantity of water; +when tender, rub through a colander, and if quite juicy, place on the +back of the range where they will cook very slowly until nearly all the +water has evaporated, and the peach is of the consistency of marmalade. +Add sugar to sweeten, and serve the same as prunes, on slices of +zwieback previously moistened with hot cream. Canned peaches may be +drained from their juice and prepared in the same manner. Dried or +evaporated peaches may also be used. Toast with dried-peach dressing +will be more delicate in flavor if one third dried apples be used with +the peaches. + +SNOWFLAKE TOAST.--Heat to boiling a quart of milk to which a half +cup of cream, and a little salt have been added. Thicken with a +tablespoonful of flour rubbed smooth in a little cold milk. Have ready +the whites of two eggs beaten to a stiff froth; and when the sauce is +well cooked, turn a cupful of it on the beaten egg, stirring well +meanwhile so that it will form a light, frothy mixture, to which add the +remainder of the sauce. If the sauce is not sufficiently hot to +coagulate the albumen, it may be heated again almost to the boiling +point, but should not be allowed to boil. The sauce should be of a +light, frothy consistency throughout. Serve as dressing on nicely +moistened slices of zwieback. + +TOMATO TOAST.--Moisten slices of zwieback in hot cream, and serve +with a dressing prepared by heating a pint of strained stewed tomato to +boiling, and thickening with a tablespoonful of corn starch or flour +rubbed smooth in a little cold water. Season with salt and a half cupful +of hot cream. The cream may be omitted, if preferred. + +VEGETABLE OYSTER TOAST.--Cook a quart of cleaned, sliced vegetable +oysters in a quart of water until very tender; add a pint and a half of +rich milk, salt to taste, and thicken the whole with two tablespoonfuls +of flour rubbed to a smooth paste with a little milk. Let it boil for a +few minutes, and serve as a dressing on slices of well-browned toast +previously moistened with hot water or cream. + + +_MISCELLANEOUS BREAKFAST DISHES._ + +BREWIS.--Heat a pint of rich milk to boiling, remove from fire, and +beat into it thoroughly and quickly a cup of very fine stale rye or +Graham bread crumbs. Serve at once with cream. + +BLACKBERRY MUSH.--Rub a pint of canned or fresh stewed and +sweetened blackberries, having considerable juice, through a fine +colander or sieve to remove the seeds. Add water to make a pint and a +half cupful in all, heat to boiling, and sprinkle into it a cupful of +sifted Graham flour, or sufficient to make a mush of desired thickness. +Cook as directed for Graham Mush, page 90. Serve hot with cream. + +DRY GRANOLA.--This prepared food, made from wheat, corn, and oats, +and obtainable from the Sanitarium Food Co., Battle Creek, Mich., forms +an excellent breakfast dish eaten with cold or hot milk and cream. +Wheatena, prepared wholly from wheat; Avenola, made from oats and wheat; +and Gofio, made from parched grains, all obtainable from the same firm, +are each delicious and suitable foods for the morning meal. + +FRUMENTY.--Wash well a pint of best wheat, and soak for twenty-four +hours in water just sufficient to cover. Put the soaked wheat in a +covered earthen baking pot or jar, cover well with water, and let it +cook in a very slow oven for twelve hours. This may be done the day +before it is wanted, or if one has a coal range in which a fire may be +kept all night, or an Aladdin oven, the grain may be started in the +evening and cooked at night. When desired for use, put in a saucepan +with three pints of milk, a cupful of well-washed Zante currants, and +one cup of seeded raisins. Boil together for a few minutes, thicken with +four tablespoonfuls of flour rubbed smooth in a little cold milk, and +serve. + +MACARONI WITH RAISINS.--Break macaroni into inch lengths sufficient +to fill a half-pint cup. Heat four cups of milk, and when actively +boiling, put in the macaroni and cook until tender. Pour boiling water +over a half cup of raisins, and let them stand until swelled. Ten or +fifteen minutes before the macaroni is done, add the raisins. Serve hot +with or without the addition of cream. Macaroni cooked in the various +ways as directed in the chapter on Grains, is also suitable for +breakfast dishes. + +MACARONI WITH KORNLET.--Break macaroni into inch lengths and cook +in boiling milk and water. Prepare the kornlet by adding to it an equal +quantity of rich milk or thin cream, and thickening with a little flour, +a tablespoonful to the pint. When done, drain the macaroni, and add the +kornlet in the proportion of a pint of kornlet mixture to one and one +half cups of macaroni. Mix well, turn into an earthen dish, and brown in +a moderate oven. Left-over kornlet soup, if kept on ice, may be utilized +for this breakfast dish, and the macaroni may be cooked the day before. +Green corn pulp may be used in place of the kornlet. + +PEACH MUSH.--Prepare the same as Blackberry Mush using very thin +peach sauce made smooth by rubbing through a colander. Freshly stewed or +canned peaches or nicely cooked dried peaches are suitable for this +purpose. Apples and grapes may be likewise used for a breakfast mush. + +RICE WITH LEMON.--Wash a cup of rice and turn it into three pints +of boiling water, let it boil vigorously until tender, and turn into a +colander to drain. While still in the colander and before the rice has +become at all cold, dip quickly in and out of a pan of cold water +several times to separate the grains, draining well afterward. All +should be done so quickly that the rice will not become too cold for +serving; if necessary to reheat, place for a few moments in a dish in a +steamer over a kettle of boiling water. Serve with a dressing of lemon +previously prepared by cutting two fresh lemons in thin, wafer-like +slices, sprinkling each thickly with sugar, and allowing them to stand +for an hour or more until a syrup is formed. When the rice is ready to +serve, lay the slices of lemon on top of it, pouring the syrup over it, +and serve with a slice or two of the lemon for each dish. + + + + +TABLE TOPICS. + + + The lightest breakfast is the best.--_Oswald._ + + A NEW NAME FOR BREAKFAST.--"Tum, mamma, leth's go down to tupper," + said a little toddler to her mother, one morning, recently. + + "Why, we don't have supper in the morning," replied the mother. + + "Den leth's do down to dinner," urged the little one. + + "But we don't have dinner in the morning," corrected the mother. + + "Well, den, leth's do down any way," pleaded the child. + + "But try and think what meal we have in the morning," urged mamma. + + "I know," said the toddler, brightening up. + + "What meal do we have in the morning?" + + "Oatmeal. Tum on; leth's do."--_Sel._ + + Seneca, writing to a friend of his frugal fare which he declares + does not cost a sixpence a day, says:-- + + "Do you ask if that can supply due nourishment? Yes; and pleasure + too. Not indeed, that fleeting and superficial pleasure which needs + to be perpetually recruited, but a solid and substantial one. Bread + and polenta certainly is not a luxurious feeding, but it is no + little advantage to be able to receive pleasure from a simple diet + of which no change of fortune can deprive one." + + Breakfast: Come to breakfast! + Little ones and all,-- + How their merry footsteps + Patter at the call! + Break the bread; pour freely + Milk that cream-like flows; + A blessing on their appetites + And on their lips of rose. + + Dinner may be pleasant + So may the social tea, + But yet, methinks the breakfast + Is best of all the three. + With its greeting smile of welcome, + Its holy voice of prayer, + It forgeth heavenly armor + To foil the hosts of care. + + --_Mrs. Sigourney._ + + Health is not quoted in the markets because it is without + price.--_Sel._ + + It is a mistake to think that the more a man eats, the fatter and + stronger he will become.--_Sel._ + + + + +DESSERTS + +Custom has so long established the usage of finishing the dinner with a +dessert of some kind, that a _menu_ is considered quite incomplete +without it; and we shall devote the next few pages to articles which may +be deemed appropriate and healthful desserts, not because we consider +the dessert itself of paramount importance, for indeed we do not think +it essential to life or even to good living, but because we hope the +hints and suggestions which our space permits, may aid the housewife in +preparing more wholesome, inexpensive dishes in lieu of the indigestible +articles almost universally used for this purpose. + +We see no objection to the use of a dessert, if the articles offered are +wholesome, and are presented before an abundance has already been taken. +As usually served, the dessert is but a "snare and delusion" to the +digestive organs. Compounded of substances "rich," not in food elements, +but in fats, sweets, and spices, and served after enough has already +been eaten, it offers a great temptation to overeat; while the elements +of which it is largely composed, serve to hamper the digestive organs, +to clog the liver, and to work mischief generally. At the same time it +may be remarked that the preparation of even wholesome desserts requires +an outlay of time and strength better by far expended in some other +manner. Desserts are quite unnecessary to a good, healthful, nutritious +dietary. The simplest of all desserts are the various nuts and delicious +fruits with which nature has so abundantly supplied us, at no greater +cost than their harmful substitutes, and which require no expenditure of +time or strength in their preparation. If, however, other forms of +dessert are desired, a large variety may be prepared in a simple manner, +so as to be both pleasing and appetizing. + + +GENERAL SUGGESTIONS. + +In the preparation of desserts, as in that of all other foods it is +essential that all material used shall be thoroughly good of its kind. +If bread is to be used, the crumbs should be dry and rather stale, but +on no account use that which is sour or moldy. Some housekeepers imagine +that if their bread happens to spoil and become sour, although it is +hardly palatable enough for the table, it may be advantageously used to +make puddings. It is indeed quite possible to combine sour bread with +other ingredients so as to make a pudding agreeable to the palate; but +disguising sour bread makes sweets and flavors by no means changes it +into a wholesome food. It is better economy to throw sour bread away at +once than to impose it upon the digestive organs at the risk of health +and strength. + +Bread which has begun to show appearance of mold should never be used; +for mold is a poison, and very serious illness has resulted from the +eating of puddings made from moldy bread. + +Eggs, to be used for desserts, should always be fresh and good. Cooks +often imagine that an egg too stale to be eaten in any other way will do +very well for use in cakes and puddings, because it can be disguised so +as not to be apparent to the taste; but stale eggs are unfit for food, +either alone or in combination with other ingredients. Their use is +often the occasion of serious disturbances of the digestive organs. Most +desserts in which eggs are used will be much lighter if the yolks and +whites are beaten separately. If in winter, and eggs are scarce, fewer +may be used, and two tablespoonfuls of dry snow for each omitted egg +stirred in the last thing before baking. + +Milk, likewise, should always be sweet and fresh. If it is to be heated, +use a double boiler, so that there will be no danger of scorching. If +fresh milk is not available, the condensed milk found at the grocer's is +an excellent substitute. Dissolve according to directions, and follow +the recipe the same as with fresh milk, omitting one half or two thirds +the given amount of sugar. + +If dried sweet fruits, raisins, or currants are to be used, look them +over carefully, put them in a colander, and placing it in a pan of warm +water, allow the currants to remain until plump. This will loosen the +dirt which, while they are shriveled, sticks in the creases, and they +may then be washed by dipping the colander in and out of clean water +until they are free from sediment; rinse in two waters, then spread upon +a cloth, and let them get perfectly dry before using. + +It is a good plan, after purchasing raisins and currants, to wash and +dry a quantity, and store in glass cans ready for use. To facilitate the +stoning of raisins, put them into a colander placed in a dish of warm +water until plump; then drain, when the seeds can be easily removed. + +For desserts which are to be molded, always wet the molds in cold water +before pouring in the desserts. + + +_SUGGESTIONS FOR FLAVORING, ETC._ + +TO PREPARE ALMOND PASTE.--Blanch the nuts according to directions +given on page 215. Allow them to dry thoroughly, and pound in a mortar +to a smooth paste. They can be reduced much easier if dried for a day or +two after blanching. During the pounding, sprinkle with a few drops of +cold water, white of egg, rose water, or lemon juice, to prevent them +from oiling. + +COCOANUT FLAVOR.--Cocoanut, freshly grated or desiccated, unless in +extremely fine particles, is a very indigestible substance, and when its +flavor is desired for custards, puddings, etc., it is always better to +steep a few tablespoonfuls in a pint of milk for twenty minutes or a +half hour, and strain out the particles. The milk should not be allowed +to boil, as it will be likely to curdle. One tablespoonful of freshly +grated cocoanut or two of the desiccated will give a very pleasant and +delicate flavor; and if a more intense flavor is desired, use a larger +quantity. + +ORANGE AND LEMON FLAVOR.--Orange or lemon flavor may be obtained by +steeping a few strips of the yellow part of the rind of lemon or orange +in milk for twenty minutes. Skim out the rind before using for desserts. +Care should be taken to use only the yellow part, as the white will +impart a bitter flavor. The grated rind may also be used for flavoring, +but in grating the peel, one must be careful to grate very lightly, and +thus use only the outer yellow portion, which contains the essential oil +of the fruit. Grate evenly, turning and working around the lemon, using +as small a surface of the grater as possible, in order to prevent waste. +Generally, twice across the grater and back will be sufficient for +removing all the yellow skin from one portion of a lemon. A well-grated +lemon should be of exactly the same shape as before, with no yellow skin +remaining, and no deep scores into the white. Remove the yellow pulp +from the grater with a fork. + +TO COLOR SUGAR.--For ornamenting the meringues of puddings and +other desserts, take a little of the fresh juice of cranberries, red +raspberries, currants, black raspberries, grapes, or other colored +juices of fruits, thicken it stiff with the sugar, spread on a plate to +dry, or use at one. It may be colored yellow with orange peel strained +through a cloth, or green with the juice of spinach. Sugar prepared in +this manner is quite as pretty and much more wholesome than the colored +sugars found in market, which are often prepared with poisonous +chemicals. + + +FRUIT DESSERTS. + + +_RECIPES._ + +APPLE DESSERT.--Pare some large tart apples, remove the cores, put +into the cavities a little quince jelly, lemon flavored sugar, or grated +pineapple and sugar, according to the flavor desired. Have as many +squares of bread with the crust taken off as there are apples, and place +a filled apple on each piece of bread, on earthen pie plates; moisten +well with a little quince jelly dissolved in water, lemon juice, or +pineapple juice, according to the filling used. Cover closely, and bake +in a rather quick oven till the apples are tender. Serve with whipped +cream and sugar. + +APPLE MERINGUE DESSERT.--Pare and core enough tart, easy-cooking +apples to make a quart when stewed. Cover closely and cook slowly till +perfectly tender, when they should be quite dry. Mash through a +colander, add a little sugar and a little grated pineapple or lemon +peel. Beat light with a silver fork, turn into a pudding dish, and brown +in a moderate oven ten or fifteen minutes. Then cover with a meringue +made with two tablespoonfuls of sugar and the beaten whites of two eggs, +and return to the oven for a moment to brown. Serve cold. + +APPLE ROSE CREAM.--Wash, core, slice, and cook without paring, a +dozen fresh snow apples until very dry. When done, rub through a +colander to remove the skins, add sugar to sweeten, and the whites of +two eggs; beat vigorously with an egg beater until stiff, add a +teaspoonful of rose water for flavoring, and serve at once, or keep on +ice. It is especially important that the apples be very dry, otherwise +the cream will not be light. If after rubbing through the colander, +there is still much juice, they should be cooked again until it has +evaporated; or they may be turned into a jelly bag and drained. Other +varieties of apple may be used, and flavored with pineapple or vanilla. +Made as directed of snow apples or others with white flesh and red +skins, the cream should be of a delicate pink color, making a very +dainty as well as delicious dessert. + +APPLE SNOW.--Pare and quarter some nice tart apples. Those that +when cooked will be whitest in color are best. Put them into a china +dish, and steam until tender over a kettle of boiling water. When done, +rub through a colander or beat with a fork until smooth, add sugar to +sweeten and a little grated lemon rind, and beat again. For every cup +and a half of the prepared apple allow the white of one egg, which beat +to a stiff froth, adding the apple to it a little at a time, beating all +together until, when taken up in a spoon, it stands quite stiff. Serve +cold, with or without a simple custard prepared with a pint of hot milk, +a tablespoonful of sugar, and the yolks of two eggs. + +BAKED APPLES WITH CREAM.--Pare some nice juicy sweet apples, and +remove the cores without dividing. Bake until tender in a covered dish +with a spoonful or two of water on the bottom. Serve with whipped cream. +Or, bake the apples without paring and when done, remove the skins, and +serve in the same manner. The cream may be flavored with a little lemon +or rose if desired. Lemon apples and Citron apples, prepared as directed +on pages 186 and 187, make a most delicious dessert served with whipped +cream and sugar, or with mock cream flavored with cocoanut. + +BAKED SWEET APPLE DESSERT.--Wash and remove the cores from a dozen +medium-sized sweet apples, and one third as many sour ones, and bake +until well done. Mash through a colander to make smooth and remove the +skins. Put into a granite-ware dish, smooth the top with a knife, return +to the oven and bake very slowly until dry enough to keep its shape when +cut. Add if desired a meringue made by heating the white of one egg with +a tablespoonful of sugar. Cut into squares, and serve in individual +dishes. The meringue may be flavored with lemon or dotted with bits of +colored sugar. + +BANANAS IN SYRUP.--Heat in a porcelain kettle a pint of currant and +red raspberry juice, equal parts, sweetened to taste. When boiling, drop +into it a dozen peeled bananas, and simmer very gently for twenty +minutes. Remove the bananas, boil the juice until thickened to the +consistency of syrup, and pour over the fruit. Serve cold. + +BAKED BANANAS.--Bake fresh, firm, yelow bananas with the skins on +fifteen minutes in a moderate oven. Serve hot. + +FRESH FRUIT COMPOTE.--Flavor three tablespoonfuls of sugar by +mixing with it a little of the grated yellow rind of an orange, or by +rubbing it over the orange to extract the oil. If the latter method is +used, the square lump sugar will be preferable. Pare, quarter, and slice +three medium-sized tart apples. Peel, remove the seeds, and cut in quite +fine pieces three oranges. Put the fruit in alternate layers in a glass +dish. Sweeten a cupful of fresh or canned raspberry juice with the +flavored sugar, and turn it over the fruit. Put the dish on ice to cool +for a half hour before serving. + +GRAPE APPLES.--Sweeten a pint of fresh grape juice with a pint of +sugar, and simmer gently until reduced one third. Pare and core without +dividing, six or eight nice tart apples, and stew very slowly in the +grape juice until tender, but not broken. Remove the apples and boil the +juice (if any remain) until thickened to the consistency of syrup. Serve +cold with a dressing of whipped cream. Canned grape pulp or juice may be +utilized for this purpose. Sweet apples may be used instead of tart +ones, and the sugar omitted. + +PEACH CREAM.--Pare and stone some nice yellow peaches, and mash +with a spoon or press through a colander with a potato masher. Allow +equal quantities of the peach pulp and cream, add a little sugar to +sweeten, and beat all together until the cream is light. Serve in +saucers or glasses with currant buns. A banana cream may be prepared in +the same manner. + +PRUNE DESSERT.--Prepare some prune marmalade as directed on page +191. Put in a square granite-ware dish, which place inside another dish +containing hot water, and cook it in a slow oven until the marmalade is +dry enough to retain its shape when cut with a knife. If desired add a +meringue as for baked sweet apple dessert, dotting the top with pink +sugar. Serve in squares in individual dishes. + + +DESSERTS MADE OF FRUIT WITH GRAINS, BREAD, ETC. + + +_RECIPES._ + +APPLE SANDWICH.--Mix half a cup of sugar with the grated yellow +rind of half a lemon. Stir half a cup of cream into a quart of soft +bread crumbs; prepare three pints of sliced apples, sprinkled with the +sugar; fill a pudding dish with alternate layers of moistened crumbs and +sliced apples, finishing with a thick layer of crumbs. Unless the apples +are very juicy, add half a cup of cold water, and unless quite tart, +have mixed with the water the juice of half a lemon. Cover and bake +about one hour. Remove the cover toward the last, that the top may brown +lightly. Serve with cream. Berries or other acid fruits may be used in +place of apples, and rice or cracked wheat mush substituted for bread +crumbs. + +APPLE SANDWICH NO. 2.--Prepare and stew some apples as for sauce, +allowing them to become quite dry; flavor with lemon, pineapples, +quince, or any desired flavor. Moisten slices of zwieback in hot cream +as for toast. Spread a slice with the apple mixture, cover with a second +slice of the moistened zwieback, then cut in squares and serve, with or +without a dressing of mock cream. If desired to have the sandwiches +particularly dainty, cut the bread from which the zwieback is prepared +in rounds, triangles, or stars before toasting. + +BAKED APPLE PUDDING.--Pour boiling water over bread crumbs; when +soft, squeeze out all the water, and line the bottom and sides of an +oiled earthen pudding dish with the crumbs. Fill the interior with +sliced apples, and cover with a layer of bread crumbs. Bake in a covered +dish set in a pan of hot water, until the apples are tender; then remove +the cover and brown. Loosen the pudding with a knife, invert on a plate, +and it will turn out whole. Serve with sugar and cream. + +BARLEY FRUIT PUDDING.--Mix together a pint of cold, well steamed +pearl barley, a cup of finely minced tart apples, three fourths of a cup +of chopped and seeded raisins, a third of a cup of sugar, and a cup of +boiling water and turn into a pudding dish; cover, and place the dish in +the oven in a pan of hot water, and bake slowly an hour and a half, or +until the water has become quite absorbed and the fruit tender. Serve +warm with a water, adding sugar to taste, and thickening with a half +teaspoonful of cornstarch. Any tart fruit jelly may be used, or the +pudding may be served with cream and sugar flavored with a little grated +lemon rind. + +BARLEY FIG PUDDING.--One pint of well-steamed pearl barley, two +cups of finely chopped best figs, one half cup of sugar, one half cup of +thin sweet cream, and one and one half cups of fresh milk. Mix all +thoroughly, turn into an earthen pudding dish; place it in the oven in +a pan half full of hot water, and bake slowly till the milk is nearly +absorbed. The pudding should be stirred once or twice during the baking, +so that the figs will be distributed evenly, instead of rising to the +top. + +BLACKBERRY CORNSTARCH PUDDING.--Take two quarts of well-ripened +blackberries which have been carefully looked over, put them into a +granite-ware boiler with half a cup of water, and stew for twenty +minutes. Add sugar to sweeten, and three heaping tablespoonfuls of +cornstarch rubbed to a cream with a little cold water. Cook until +thickened, pour into molds, and cool. Serve cold with milk or cream. +Other fresh or canned berries may be used in the same way. + +COCOANUT AND CORNSTARCH BLANCMANGE.--Simmer two tablespoonfuls of +desiccated cocoanut in a pint of milk for twenty minutes, and strain +through a fine sieve. If necessary, add more cold milk to make a full +pint. Add a tablespoonful of sugar, heat to boiling, and stir in +gradually two tablespoonfuls of cornstarch rubbed smooth in a very +little cold milk. Cook five minutes, turn into cups, and serve cold with +fruit sauce or cream. + +CORNSTARCH BLANCMANGE.--Stir together two tablespoonfuls of +cornstarch, half a cup of sugar, the juice and a little of the grated +rind of one lemon; braid the whole with cold water enough to dissolve +well. Then pour boiling water over the mixture, stirring meanwhile, +until it becomes transparent. Allow it to bubble a few minutes longer, +pour into molds, and serve cold with cream and sugar. + +CORNSTARCH WITH RAISINS.--Measure out one pint of rich milk. Rub +two tablespoonfuls of cornstarch perfectly smooth with a little of the +milk, and heat the remainder to boiling, adding to it a tablespoonful of +sugar. Add the braided cornstarch, and let it cook until it thickens, +stirring constantly. Then add a half cup of raisins which have been +previously steamed. This may be served hot with sugar and cream, or +turned into cups and molded, and served cold with lemon, orange, or +other fruit sauce for dressing. + +CORNSTARCH WITH APPLES.--Prepare the cornstarch as in the preceding +recipe, omitting the raisins. Place in a pudding dish some lemon apple +sauce, without juice, about two inches deep. Pour the cornstarch over +it, and serve hot or cold with cream. + +CORNSTARCH FRUIT MOLD.--Heat a quart of strawberry, raspberry, or +currant juice, sweetened to taste, to boiling. If the pure juice of +berries is used, it may be diluted with one cup of water to each pint +and a half of juice. Stir in four tablespoonfuls of cornstarch well +braided with a little of the juice reserved for this purpose. Boil until +the starch is well cooked, stirring constantly. Pour into molds +previously wet with cold water, and cool. Serve with cream and sugar. A +circle of fresh berries around the mold when served adds to its +appearance. + +CORNSTARCH FRUIT MOLD NO. 2.--Wash, stone, and stew some nice +French prunes, add sugar to sweeten, and if there is not an abundance of +juice, a little boiling water. For every one fourth pound of prunes +there should be enough juice to make a pint in all, for which add two +tablespoonfuls of cornstarch, rubbed smooth in a little cold water, and +boil three or four minutes. Pour into cups previously wet in cold water, +and mold. Serve cold with whipped cream. Other dried or canned fruits, +as apricots, peaches, cherries, etc., may be used in place of prunes, if +preferred. + +CRACKED-WHEAT PUDDING.--A very simple pudding may be made with two +cups of cold, well-cooked cracked wheat, two and a half cups of milk, +and one half cup of sugar. Let the wheat soak in the milk till +thoroughly mixed and free from lumps, then add the sugar and a little +grated lemon peel, and bake about three fourths of an hour in a moderate +oven. It should be of a creamy consistency when cold, but will appear +quite thin when taken from the oven. By flavoring the milk with +cocoanut, a different pudding may be produced. Rolled or pearl wheat may +be used for this pudding. A cupful of raisins may be added if desired. + +CRACKED-WHEAT PUDDING NO. 2.--Four and one half cups of milk, a +very scant half cup of cracked wheat, one half cup of sugar; put +together in a pudding dish, and bake slowly with the dish covered and +set in a pan of hot water for three or four hours, or until the wheat is +perfectly tender, as may be ascertained by dipping a few grains with a +spoon out from the side of the dish. + +FARINA BLANCMANGE.--Heat a quart of milk, reserving one half cup, +to boiling. Then add two tablespoonfuls of sugar, and four heaping +tablespoonfuls of farina, previously moistened with the reserved half +cup of milk. Let all boil rapidly for a few minutes till the farina has +well set, then place in a double boiler, or a dish set in a pan of +boiling water, to cook an hour longer. Mold in cups previously wet with +cold water. Serve with sugar and cream flavored with vanilla or a little +grated lemon rind, mock cream, or cocoanut sauce. + +Much variety may be given this simple dessert by serving it with a +dressing of fruit juices; red raspberry, strawberry, grape, current, +cranberry, cherry, and plum are all very good. If desired, the milk with +which the blancmange is prepared may be first flavored with cocoanut, +thus making a different blancmange. Fresh fruit, as sliced banana, +blueberries, or strawberries, lightly stirred in just before molding, +make other excellent varieties. + +FARINA FRUIT MOLD.--Put a quart of well-sweetened red raspberry +juice into the inner cup of a double boiler. Heat to boiling, and stir +in four heaping tablespoonfuls of farina first moistened with a little +of the juice. Boil up until thickened, then set into the outer boiler, +the water in which should be boiling, and cook for one hour. Pour into +molds previously wet in cold water, and cool. Serve with whipped cream +or mock cream. Currant, strawberry, cherry, or blackberry juice may be +used instead of raspberry. If water be added to dilute the juice, a +little more farina will be needed. + +FRUIT PUDDING.--Measure out one quart of rich new milk, reserving +half a pint to wet five large rounded tablespoonfuls of sifted flour. +Add to the milk one even cup of sugar, turn in the flour mixture and +heat to boiling in a farina kettle, stirring all the while to prevent +lumps, and cook till it thickens, which will be about ten minutes after +it begins to boil. Remove from the stove, and beat while it is cooling. +When cool, add sliced bananas or whole strawberries, whortleberries, +raspberries, blackberries, sliced apricots, or peaches. Serve cold. + +JAM PUDDING.--Make a jam by mashing well some fresh raspberries or +blueberries and sweetening to taste. Spread over slices of fresh, light +bread or buns, and pile in layers one above another in a pudding dish. +Pour over the layers enough rich milk or thin cream heated to scalding, +to moisten the whole. Turn a plate over the pudding, place a weight upon +it, and press lightly till cold. Cut in slices, and serve with or +without a cream dressing. + +PLAIN FRUIT PUDDING OR BROWN BETTY.--Chop together one part seeded +raisins and two parts good tart apples. Fill a pudding dish with +alternate layers of the fruit and bread crumbs, finishing with the bread +crumbs on top. Unless the apples are very juicy, moisten the whole with +a tablespoonful of lemon juice in a cup of cold water, for a pudding +filling a three-pint dish. Cover the dish and place it in a moderate +oven in a pan of hot water, and bake nearly an hour; then remove from +the pan, uncover, and brown nicely. Serve warm with cream and sugar, or +with an orange or lemon sauce. Seeded cherries may be used in place of +the apples and raisins. In that case, each layer of fruit should be +sprinkled lightly with sugar, and the water omitted. + +PRUNE PUDDING.--Moisten rather thin slices of stale bread in hot +milk and place in a pudding dish with alternate layers of stewed prunes +from which the stones have been removed, finishing with bread on top. +Pour over the whole a little more hot milk or pure juice or both, and +bake in a moderate over three fourths of an hour. Serve hot or cold with +orange or lemon sauce. + +RICE MERINGUE.--Steam a cupful of rice as directed on page 99 until +tender and dry. Heap it loosely on a glass dish, and dot with squares of +cranberry or currant jelly. Beat with the whites of two eggs to a stiff +froth with one third cup of sugar, and pile it roughly over the rice. +Serve with cream. + +RICE SNOWBALL.--Wash a cupful of good rice and steam until half +done. Have pared and cored without dividing, six large, easy cooking +tart apples. Put a clean square of cheese cloth over a plate, place the +apples on it, and fill them and all the interstices between with rice. +Put the remainder of the rice over and around the apples; tie up the +cloth, and cook in a kettle of boiling water until the apples are +tender. When done, lift from the water and drain well, untie the cloth, +invert the pudding upon a plate and remove the cloth. Serve hot with +cream and sugar or cocoanut sauce. + +RICE FRUIT DESSERT.--Cold boiled rice, molded so that it can be +sliced, may be utilized in making a variety of delicious desserts. A +nice pudding may be prepared by filling a dish with alternate layers of +half-inch slices of molded rice and grated tart raw apples the same +thickness. Grate a little lemon rind over each layer. Cover, and place +in the oven in a pan of boiling water, and bake for an hour. Serve with +sugar and cream. Stoned cherries or peaches may be used instead of the +apple. + +RICE DUMPLING.--Steam a teacup of rice until tender, and line an +oiled earthen pudding dish, pressing it up around the sides and over the +bottom. Fill the crust thus made with rather tart apples cut in small +slices; cover with rice, and steam until the apples are tender, which +may be determined by running a broom-straw through them. Let stand until +cold, then turn from the dish, and serve with sugar and cream. Any easy +cooking tart fruit, as stoned cherries, gooseberries, etc., may be used +in place of the apples when preferred. + +RICE CREAM PUDDING.--Take one cup of good well-washed rice, one +scant cup of sugar, and eight cups of new milk, with a little grated +lemon rind for flavoring. Put all into an earthen pudding dish, and +place on the top of the range. Heat very slowly until the milk is +boiling, stirring frequently, so that the rice shall not adhere to the +bottom of the dish. Then put into a moderately hot oven, and bake +without stirring, till the rice is perfectly tender, which can be +ascertained by dipping a spoon in one side and taking out a few grains. +It should be, when cold, of a rich, creamy consistency, with each grain +of rice whole. Serve cold. It is best if made the day before it is +needed. If preferred, the milk may be first flavored with cocoanut, +according to the directions given on page 298. + +RICE PUDDING WITH RAISINS.--Wash thoroughly one half cup of rice, +and soak for two hours in warm water. Drain off the water, add two +tablespoonfuls of sugar, one half cup of raisins, and four cups of milk. +Put in an earthen pudding dish and cook for two hours in a moderate +oven, stirring once or twice before the rice begins to swell, then add a +cup of hot milk, and cook for an hour longer. + +RED RICE MOLD.--Take one and one half pints of red currants and +one half pint of red raspberries, and follow directions on page 209 for +extracting their juice. The juice may be diluted with one part water to +two of juice if desired. Sweeten to taste, and for each pint when +boiling stir in two tablespoonfuls of ground rice or rice flour rubbed +smooth in a little of the juice which may be retained for the purpose. +Pour into molds, cool, and serve with whipped cream. + +RICE AND FRUIT DESSERT.--Steam a cup of good well-washed rice in +milk till tender. Prepare some tart apples by paring, dividing midway +between the stem and blow ends, and removing the cores. Fill the +cavities with quince or pineapple jelly; put the apples in a shallow +stewpan with a half cup of water, cover, and steam till nearly tender. +Put the rice, which should be very moist, around the bottom and sides of +a pudding dish; place the apples inside, cover, and bake ten minutes. +Serve with cream flavored with quince or lemon. + +RICE AND TAPIOCA PUDDING.--Soak one half cup of tapioca over night +in a cup of water; in the morning drain off the water if any remains. +Add to the tapioca half a cup of rice, one cup of sugar, one cup of +raisins, and eight cups of new milk, with a little grated lemon rind for +flavoring. Put all in an earthen pudding dish on the top of the range, +where it will heat very gradually to the boiling point, stirring +frequently. When the milk boils, put the pudding in the oven, and bake +till the rice grains are perfectly tender but not broken and mushy. From +twenty minutes to half an hour is usually sufficient. When taken from +the oven, it will appear quite thin, but after cooling will be of a +delicious, creamy consistency. Serve cold. + +RICE-FLOUR MOLD.--Braid two tablespoonfuls of rice flour with a +little milk and stir the mixture into a pint of boiling milk to which +has been added three tablespoonfuls of sugar, and a little salt if +desired. Let this boil until it thickens, then mold, and serve with +cream and sugar or with lemon, orange, or other fruit sauce. + +RICE AND STEWED APPLE DESSERT.--Steam or bake some rice in milk +until tender, sweeten slightly and spread a layer of the rice half an +inch thick on the bottom of a pudding dish, then a layer of +lemon-flavored apple sauce, which has been rubbed through a colander and +afterward simmered on the range until stiff. If preferred, the sauce may +be prepared by first baking the apples, and then rubbing the pulp +through a colander. Add another layer of rice, then one of sauce, and so +on until the dish is full. Bake in a moderate oven and serve hot. If the +apples are not very tart, part stewed and sifted cranberries may be used +with them. + +RICE AND STRAWBERRY DESSERT.--Soak a cup of rice in one and a half +cups of new milk; place all in an earthen dish, and steam an hour, or +until dry and tender, stirring occasionally for the first fifteen +minutes. When the rice is done, place in the bottom of cups previously +moistened with cold water, five nice hulled strawberries in the shape of +a star. Carefully fill the interstices between the berries with the +cooked rice, and put in a layer of rice. Add next a layer of +strawberries, then another of rice. Press firmly into the cups, and set +away to cool. When well molded, turn into saucers, and pile whipped +cream around each mold; sprinkle with sugar and serve. + +A little care in forming the stars and filling the molds makes this a +delicious and pretty dessert. If preferred, the dessert may be prepared +in one large mold, and a larger number of berries arranged in the form +of a cross in the bottom of the dish, covering with rice, and adding as +many alternate layers of berries and rice as desired. + +STEWED FRUIT PUDDING.--Take a deep, square or oblong granite-ware +or earthen dish; cut strips of stale bread uniformly an inch in width +and three fourths of an inch in thickness, and place them in the mold +with spaces between them equal to their width. Or, fit the strips around +the bottom of a round, earthen pudding dish, like the spokes of a wheel, +with stewed or canned fruit, sweetened to taste; whortleberries are +best, but apricots, cherries, currants, strawberries, and gooseberries +may all be used. Separate the juice from the berries by turning them +into a colander. Fill the interstices between the bread with hot fruit, +using just as little juice as possible. Cover with another layer, this +time placing the strips of bread over the fruit in the first layer, and +leaving the spaces for fruit over the bread in the first layer. Fill the +dish with these layers of fruit and bread, and when full, pour over all +the hot fruit juice. Put a plate with a weight on it on the top to press +it firmly. Dip off any juice that may be pressed out, and set the +pudding in the refrigerator to cool and press. When cold, it will turn +out whole, and can be cut in slices and served with whipped cream or +cocoanut sauce. + +STRAWBERRY MINUTE PUDDING.--Cook a quart of ripe strawberries in a +pint of water till well scalded. Add sugar to taste. Skim out the fruit, +and into the boiling juice stir a scant cup of granulated wheat flour +previously rubbed to a paste with a little cold water; cook fifteen or +twenty minutes, pour over the fruit, and serve cold with cream sauce. + +SWEET APPLE PUDDING.--Pare, core, and slice enough ripe, juicy +sweet apples to fill a pint bowl. Heat a quart of new milk to scalding +in a double boiler. Pour it hot over one cup of good granulated +cornmeal, and beat very thoroughly to remove all lumps. Return to the +double boiler, and cook until the meal is set. The batter then should +be about the consistency of corn mush. Remove from the fire, add a pint +of cold milk, stir in the sliced apples, one third of a cup of sugar or +molasses, and a teaspoonful of flour rubbed smooth in a very little +milk. Turn all into a deep earthen crock or pudding dish, and bake +slowly from three to four hours, stirring frequently the first hour. It +should be moderately browned on top when done. Serve warm or cold. + +WHORTLEBERRY PUDDING.--One quart of new milk, one quart of fine +bread crumbs, two quarts of fresh whortleberries, one or two +tablespoonfuls of sugar. Heat the milk to boiling; fill a pudding dish +with alternate layers of bread crumbs and berries, beginning and ending +with crumbs. Add the sugar to the milk, let it dissolve, and pour the +whole over the pudding. Cover closely, and bake in a slow oven within a +pan of hot water nearly an hour. Serve warm with cream or cocoanut +sauce. + + +DESSERTS WITH TAPIOCA, SAGO, MONICA, AND SEA MOSS. + +Both pearl and flake tapioca are suitable for these desserts. They +should be soaked for some hours before using, and it is always best to +soak over night if convenient. The flake tapioca requires longer soaking +and cooking than the pearl tapioca. For soaking, use one and a half cups +of water for each cup of flake tapioca, and one pint of water for a cup +of pearl tapioca. For cooking, three or four additional cups of water +will be required for each cup of tapioca, depending upon, the articles +used with it. A double boiler should be used for the cooking. + + +_RECIPES._ + +APPLE TAPIOCA.--Soak a cupful of pearl tapioca over night. In the +morning simmer in a quart of boiling water until transparent and +thickened. Arrange in the bottom of a pudding dish four or five +good-sized tart apples, which have been pared, cored, and the cavities +filled with sugar. Squeeze the juice of a lemon and grate a very little +of the rind over the apples. Pour the tapioca over the fruit. Set the +dish inside a pan filled with hot water, cover, and bake one hour, or +until the apples are done. Serve with sugar and cream. It is best nearly +cold. Fresh peaches, pared and stewed, may be used in place of apples, +if preferred. + +APPLE TAPIOCA NO. 2.--Soak a half cup of tapioca in a cap of tepid +water, for at least three hours. Pare, core, and quarter nice tart +apples to fill a two-quart pudding dish nearly half full. Add four cups +of water and one of sugar to the soaked tapioca, pour it over the +apples, and bake two or three hours in a slow oven. Serve with whipped +cream. + +BANANA DESSERT.--Soak a cup of tapioca over night. In the morning +cook in a double boiler in a quart of water until transparent. When +done, add a cup of sugar and three or four sliced bananas. Serve cold +with cream. + +BLACKBERRY TAPIOCA.--Soak a cup of tapioca over night. When ready +to cook, add three cups of boiling water and cook in a double boiler +until transparent and smooth. Sprinkle a quart of fresh blackberries +with sugar, and stir lightly into the tapioca. Pour into molds and serve +cold with cream and sugar. Other fresh berries may be used in the same +way. + +CHERRY PUDDING.--Soak and cook a half cup of tapioca in a pint of +water until transparent. Have a pint of fresh pitted cherries in an +earthen pudding dish. Sprinkle them well with sugar, pour over them the +cooked tapioca, and bake for an hour in a moderate oven. Serve hot with +or without cream. + +FRUIT TAPIOCA.--Cook three fourths of a cup of tapioca in four cups +of water until smooth and transparent Stir into it lightly a pint of +fresh strawberries, raspberries, currants, or any small fruit, adding +sugar as required. For variety a cup of canned quinces or apricots may +be substituted for fresh fruit. Serve warm or cold with whipped cream or +mock cream. + +MOLDED TAPIOCA WITH FRUIT.--Simmer one half cup of desiccated +cocoanut in a pint of milk for twenty minutes. Strain out the cocoanut, +and add milk to make a full pint. Add one half cup of sugar and one half +cup of tapioca previously soaked over night. Let the whole simmer until +the tapioca is transparent. Dip some cups in cold water, drain, and lay +fresh strawberries, currants, or cherries in the bottom of each in the +form of a star or cross. Pour the tapioca into the molds gently, so as +not to displace the fruit. When cold, turn out and serve with whipped +cream or fruit sauce. Raisins may be substituted for fresh fruit, or +bits of jelly may be placed around the mold after it has cooled, if +preferred. + +PINEAPPLE TAPIOCA.--Soak one cup of tapioca over night in one and +one half cups of water. Add two and one half cups of water and cook in a +double boiler until transparent, then add one cup of sugar and one juicy +pineapple minced fine with a sharp knife. Mold, and serve cold with or +without cream. + +PRUNE AND TAPIOCA PUDDING.--Soak one half cup of tapioca over +night. In the morning cook until transparent in two cups of water. Stew +two cups of well-washed and stoned prunes in a quart of water till +perfectly tender; then add the juice of a good lemon and two +tablespoonfuls of sugar, and boil till the syrup becomes thick and +rich. Turn the prunes into a pudding dish, cover with the cooked +tapioca, and add a little grated lemon rind. Bake lightly. Serve without +dressing or with sugar and cream or almond sauce. If preferred, the +prunes and tapioca may be placed in the dish in alternate layers, having +the top one of tapioca. + +TAPIOCA AND FIG PUDDING.--Cook three fourths of a cup of tapioca as +for Apple Tapioca. Have ready two cups of finely sliced or chopped tart +apples, and one cup of chopped figs, which have first been lightly +steamed. If preferred, raisins may be used in place of half the figs. +Put the fruit in the bottom of the pudding dish, turn the tapioca over +it, and bake till the fruit is very soft. If the apples are not very +tart, sprinkle the juice of a lemon over them before adding the figs and +tapioca. + +A nice fruit pudding can also be made by using half canned pears and +half apples, or canned quinces may be substituted for figs. + +PEACH TAPIOCA.--For this will be needed a quart of nicely canned +peaches, a cup of tapioca, and from one half to three fourths of a cup +of sugar, according to the sweetness of the peaches. Soak the tapioca +over night in just enough water to cover. When ready to cook, put in a +double boiler with three cups of water, and cook for an hour. Remove +from the fire and add to it the juice from the peaches, of which there +should be a cup and a half, which has been secured by draining the +peaches in a colander, and stir it well into the tapioca. Place a layer +of this mixture in an oiled pudding dish, add the peaches, cover with +the remainder of the tapioca, and bake for an hour in a moderate oven. + +TAPIOCA JELLY.--Soak a cup of tapioca in a pint of water over +night. Add another pint and cook until transparent and smooth. Add three +tablespoonfuls of lemon juice and four tablespoonfuls of sugar; beat +well together and tun into molds. Serve cold. No dressing is required. +This may be varied by using unsweetened currant, grape, or other acid +fruit juice in place of lemon. Fruit jelly may be used if the juice is +not easily obtained. Add when the tapioca is well cooked, and stir until +dissolved. + +APPLE SAGO PUDDING.--Soak one cup of sago in six cups of water; +stew ten small apples, mix with the sago, and bake three quarters of an +hour. Serve with cream and sugar. It is better warm than cold, but +acceptable either way. + +RED SAGO MOLD.--Take a quart of red raspberry juice, pure or +diluted with one third water, and sweeten to taste. Have ready one half +cup of best sago which has soaked for twenty minutes in just enough +water to cover. Drain off any water that may remain. Add the sago to the +juice, and cook until the sago is transparent, then turn into molds. +Serve cold with cream. Cranberry or strawberry juice may be used in +place of the raspberry, if preferred. + +SAGO FRUIT PUDDING.--Soak a small cup of sago an hour in just +enough water to cover. Drain off any water that may not be absorbed. Mix +two thirds of a cup of sugar with this sago, and stir all into a quart +of boiling water. Let it boil until the sago is perfectly transparent +and pour in a pint of nicely hulled strawberries. Turn into molds to +cool, or serve warm with cream, as preferred. Tapioca can be used +instead of sago, but needs longer soaking. Raspberries, stoned cherries, +or currants can be used in place of strawberries. + +SAGO PUDDING.--Soak a cupful of sago for twenty minutes in a cup of +cold water; then pour over it a quart and a cup of boiling water, add a +cup of sugar and one half cup of raisins. Cook till the sago is +perfectly transparent, flavor with vanilla, and set away to cool. Serve +with whipped cream. + +MANIOCA WITH FRUIT.--Pare, core, and quarter six medium-sized tart +apples, and put them to cook in a quart of boiling water. Add a cup of +sugar, and cook without stirring until softened, then sprinkle into the +water in which they are cooking five tablespoonfuls of manioca, and cook +until it is transparent, which will be in about ten minutes. Flavor with +a little grated lemon rind, and serve hot with sugar and cream, or mold, +as preferred. Canned peaches, apricots, or cherries may be used in a +similar manner, adding boiling water if there is not sufficient juice to +properly cook the manioca. Or the manioca may be first cooked in boiling +water, using four scant tablespoonfuls for a pint of water, and when +transparent, turning it over sliced bananas, pineapples, or oranges, +molding and serving with cream and sugar. + +RASPBERRY MANIOCA MOLD.--Heat a pint of water, and when boiling, +sprinkle into it four scant tablespoonfuls of manioca and cook for ten +minutes or until transparent, stirring continually. When transparent and +thickened, remove from the fire and add a tablespoonful of lemon juice +and one cup of sugar. Place a layer of the cooked manioca in the bottom +of a pudding dish, add a layer of freshly picked red raspberries, then +another of the manioca, filling the dish in alternate layers with one of +manioca for the top. Set away in some cool place until well molded. +Serve in slices with cream flavored with rose. Other fresh berries may +be used instead of raspberries. + +SEA MOSS BLANCMANGE.--Wash the moss well in several waters, and +soak in a very little cold water for an hour before using. It is hardly +possible to give exact directions for making this blancmange, owing to +the difficulty of accurately measuring the moss, but in general, a small +handful will be ample for a quart of milk. Add the moss, when washed, to +the milk, and cook in a double boiler until the milk has become +thickened and glutinous. Add sugar to sweeten, flavor with vanilla or +rose water, and strain through a fine sieve into cups previously wet in +cold water, and mold. This may be varied by using boiling water instead +of milk for cooking, adding the juice of one or two lemons and a little +grated rind to flavor. + + +DESSERTS MADE WITH GELATINE. + +Gelatine is an article largely employed in making delicate and dainty +dishes. It is economical and convenient, because the dessert can be +prepared several hours before needed; but it must be stated that it has +in itself little or no food value, and there is great liability of its +being unwholesome. A writer in the _Anti-Adulteration Journal_, a short +time since, speaking of the use of gelatine, says:-- + +"The nutritive value of pure gelatine has been shown to be very low in +the scale of foods. The beef gelatine of the markets that is used by +bakers, is far from being pure gelatine. It frequently has a very +disagreeable, fetid odor, and has evidently begun to decompose during +the process of manufacture. After a thorough drying, putrefaction does +not take place as long as it remains dry. But suppose that gelatine +which has thus begun to decompose during the drying process, containing, +perhaps, putrefactive germs in the dried state, be dissolved in water, +and in hot weather, kept in this condition for a few hours previous to +being used; the result would be rapid putrefaction. The putrefaction +would be checked by freezing; but the bacteria causing it are not killed +by the low temperature. As soon as the dessert is melted or eaten, they +resume their activity in the body, and may cause sickness. It is a +well-known fact that gelatine is an excellent medium in which to +cultivate various kinds of micro-organisms; and if the conclusions here +mentioned be correct, it seems that gelatine should be used with great +care in connection with food preparations. When used carelessly, it may +do a great deal of harm. I wish to impress those who use it with the +importance of guarding against its dangers. Gelatine should not be +allowed to remain in solution for many hours before using, especially in +hot weather. + +"When used at all, the best varieties should be employed, and such as +are free from putrefactive odor." + +A "box" of gelatine is used to signify a two-ounce package. If half a +box is called for, divide it by cutting the box and its contents in +halves rather than by emptying the box and then attempting to make a +division. + +To prepare gelatine for desserts, first soak it till soft in a small +quantity of cold water (a cupful to one box of gelatine is sufficient); +fifteen minutes will suffice if it is stirred frequently; then dissolve +in boiling liquid. Do not cook the gelatine, and after it is dissolved, +always strain through a cloth strainer before using. + +In winter, a two-ounce package will solidify two quarts of liquid, +including the water in which the gelatine is soaked. In summer, a little +less liquid should be used. Gelatine desserts must be left on ice or in +a cool place until hardened, but they should not be served at the table +so cold as to interfere with the digestion of other foods. + + +_RECIPES._ + +APPLES IN JELLY.--Pare and core without cutting open, a half dozen +medium-sized tart apples of the same degree of hardness. Fill the +centers with a little grated lemon rind and sugar. Steam until tender +but not broken. Have ready half a package of gelatine which has been +soaked for an hour in just enough water to cover. Prepare a syrup with +one cup of sugar and a pint of water. When boiling, turn the syrup over +the gelatine, stirring well to dissolve it, and add the juice of half a +lemon. Strain, place the apples in a deep dish with a little space +between each; turn the mixture over them, and set in the ice box to +cool. Serve with or without a little whipped cream. + +APPLE SHAPE.--Steam some nice tart apples. When tender, rub through +a colander. Have two thirds of a box of gelatine soaked in just enough +water to cover; pour over it a cup and a half of boiling water; when +well dissolved, strain and add a pint of the sifted apples sweetened to +taste, and one half cup of grated fresh or canned pineapple, or if +preferred, one half cup of the juice of canned pineapple. Turn into cups +previously wet in cold water, and mold. Serve with a little cream. +Canned peaches, apricots, and other fruit may be used the same as +apples, if preferred. Rub the fruit with but little juice through a +colander, and proceed as above. + +BANANA DESSERT.--Dissolve half a box of gelatine in a half cup of +warm water. Heat three cups of rich milk to boiling, and add to it one +cup of sugar and turn over the well-dissolved gelatine and strain. Let +it partly cool, and mix in three or four bananas, sliced thin or chopped +fine. Turn all into a mold previously wet with cold water, and leave +till hardened, which may require several hours unless the mold be placed +on ice. When well molded, turn into a glass dish, serve with whipped +cream flavored with vanilla or lemon. + +CLEAR DESSERT.--Soak a box of gelatine in a large bowl with half a +cup of cold water. When soft, pour over it three pints of boiling water, +add the juice of three large lemons and two cups of sugar. Stir well, +strain, and pour into molds previously wet with cold water. Put into the +refrigerator until hardened. Serve with whipped cream. Quince, apricot, +orange, or pineapple juice may be substituted for lemon, and thus a +variety of desserts may be made. + +FRUIT FOAM DESSERT.--Soak half a package of gelatine in half a cup +of cold water until soft. Heat to boiling two and one half cups of red +raspberry, currant, strawberry, or grape juice, sweetened to taste, and +pour over the soaked gelatine. Stir until perfectly dissolved, then +strain, and set the dish in ice water to cool. When it is cold and +beginning to thicken, beat the whites of three eggs to a stiff froth and +stir into the thickening gelatine. Beat thoroughly for fifteen minutes +with an egg beater, or whip till the whole is of a solid foam stiff +enough to retain its shape. Turn into molds previously wet with cold +water, or pile roughly in large spoonfuls in a glass dish. Set away in +the refrigerator until needed. Serve with a little whipped cream piled +lightly around it. + +FRUIT SHAPE.--Take a quart of nicely canned red raspberries, +sweetened to taste; turn into a colander and drain off the juice, taking +care to keep the fruit as perfect as possible. Put two thirds of a box +of gelatine to soak in just enough of the juice to cover. When the +gelatine is ready, heat the remainder of the juice to boiling and pour +over it. When well dissolved, add the fruit, turn into cups, and mold. +Serve with cream. Peaches, strawberries, apricots, and other canned +fruit may be used in place of the raspberries, if preferred. + +GELATINE CUSTARD.--Soak a quarter of a box of gelatine in one +fourth of a cup of cold water till soft; then pour over it three fourths +of a cup of boiling water, and stir until dissolved. Beat the yolks of +two eggs and three tablespoonfuls of sugar to a cream; pour over it +slowly, stirring continuously, a pint of boiling milk, and cook in a +double boiler until it thickens. Then add the gelatine mixture, which +should first be strained, the whites of the two eggs beaten stiff, and a +little vanilla for flavoring. Beat all well together, turn into molds +previously wet in cold water, and place on ice to harden. Serve with +fruit sauce. + +LAYER PUDDING.--Divide a package of gelatine into three portions, +and put each to soak in one third of a cup of cold water. Heat one and +one fourths cups of water to boiling, add the juice of one lemon and two +thirds of a cup of sugar. Turn this slowly, stirring well meanwhile, +over the well-beaten yolks of two eggs. Cook in a double boiler five +minutes, or until the mixture thickens. Pour the hot custard over one +portion of the soaked gelatine, and stir it until dissolved. Strain, add +a little grated lemon rind for flavoring, and turn into a broad, shallow +dish to mold. A square granite-ware baking tin is admirable for this +purpose. + +Take one and one half cups of raspberry, strawberry, grape, or currant +juice, sweetened to taste; heat to boiling and pour over the second +portion of the soaked gelatine. Stir till well dissolved, strain, and +turn into a shallow mold like that containing the first portion. + +Heat one and one half cups of rich milk to boiling, add one half cup of +sugar, and pour over the third portion of soaked gelatine. Strain and +cool a little, flavor with vanilla or a few chopped bananas; or, if +preferred, flavor the milk with cocoanut before using, as directed on +page 298. Pour into a third mold like the others to cool. When all are +cold, arrange in layers, the yellow at the bottom and the white at the +top. The whites of the eggs may be used for meringue, or for making a +whipped cream sauce to serve with the pudding. + +LEMON JELLY.--Soak one half box of gelatine in a scant cup of cold +water until soft. Then pour over it one pint of boiling water and stir +until well dissolved. Add one cup of sugar, the yellow rind of one +lemon, and one half cup of lemon juice. Strain, put into molds +previously wet in cold water, and place in the ice chest to harden. If +preferred, the above may be cooled in a shallow dish and cut into +irregular shapes to be served with a custard sauce. Use only the yolks +of eggs in making the custard, that it may have a rich color, using two +yolks in place of one whole egg. + +JELLY WITH FRUIT.--Soak a package of gelatine in a cup of cold +water until soft; then pour over it one quart and a cup of boiling +water. Strain, add the juice of four lemons and twelve tablespoonfuls of +sugar. Cool a little of the gelatine in a mold, and as soon as set, +scatter in some nice currants or seedless raisins; add another layer of +gelatine, and when set, scatter in more fruit; continue until the mold +is full, having gelatine at the top. Fresh fruit, currants, grapes, +cherries, plums, peaches, etc., may be used in place of raisins, if +preferred. + +ORANGE DESSERT.--Soak one third of a cup of gelatine in one third +of a cup of cold water until soft; then pour over it one third of a cup +of boiling water. Add a scant cup of sugar, the juice of one lemon, and +a cupful of orange juice and pulp. Set the dish containing the mixture +in a pan of ice water until it begins to harden. Have ready the whites +of three eggs well whipped, add to the jelly, and beat all together +until light and stiff enough to drop. Pour into molds wet in cold water, +and lined with sections of oranges, from which seeds and white fiber +have been removed. + +ORANGES IN JELLY.--Pare divide, and take out the seeds from four or +five sweet oranges, being careful to remove all the white rind and +shreds. Place in a deep dish and pour over them a syrup prepared as for +Apples in Jelly, using the juice of a whole lemon. Set in the ice box +over night. A very little orange peel may be grated into the syrup if +liked; and if the oranges are very sweet, less sugar will be required. +If one can afford to use orange juice in place of the water in making +the syrup, the dessert will be greatly improved. + +ORANGE JELLY.--Soak one quarter of a box of gelatine until soft in +just enough cold water to cover. Then pour over it one half cup of +boiling water. Stir until well dissolved, add the juice of one small +lemon, one cupful of orange juice, and one half cup of sugar. Strain, +turn into molds previously wet in cold water, and set on ice to harden. +Strawberry, raspberry, and other fruit juices may be used in a similar +manner. + +SNOW PUDDING.--Soak one fourth of a box of gelatine until soft in +an equal measure of cold water. Then pour over it one cup of boiling +water, and add one fourth of a cup of strained lemon juice and one cup +of sugar; stir till the sugar is all dissolved. Strain into a large +china dish, and set in ice water to cool. Let it stand until cold and +beginning to thicken. Have ready the whites of three eggs beaten to a +stiff froth, and add to the gelatine as it begins to thicken; beat all +together for fifteen or twenty minutes, until it is of a solid foam and +stiff enough to hold its shape. Turn into molds and keep in a cool place +till needed. A half dozen finely sliced or chopped bananas stirred in +toward the last, makes a nice variation. Serve with custard sauce made +with the yolks of the eggs and flavored with rose or vanilla. Orange, +quince, or pineapple juice may be substituted for lemon, for a change. + +This dessert is best if made several hours before it is needed and set +in the refrigerator to keep cold. + + +DESSERTS WITH CRUSTS. + + +_RECIPES._ + +APPLE TART.--Pare and slice some quick-cooking, tart apples, and +place them in the bottom of a pudding dish, with a tablespoonful of +water. Cover with a crust prepared in the following manner: Into a cup +of thin cream stir a gill of yeast and two cups of flour; let this +become very light, then add sufficient flour to mix soft. Knead for +fifteen or twenty minutes very thoroughly, roll evenly, and cover the +apples; put all in a warm place until the crust has become very light, +then bake. If the apples do not bake easily, they may be partially +cooked before putting on the crust. Dish so that the fruit will be +uppermost, and serve cold with cream and sugar, cocoanut sauce, or mock +cream. + +GOOSEBERRY TART.--Fill a pudding dish with well prepared green +gooseberries, adding a tablespoonful or two of water. Cover with a crust +as for Apple Tart, and when light, bake in a moderately quick oven. Cut +the crust into the required number of pieces, and dish with gooseberries +heaped on top. Serve cold with sugar and cream. + +CHERRY TART.--Prepare the same as for Apple Tart, with stoned +cherries, only omitting the water, as the cherries will be sufficiently +juicy of themselves. If the fruit is very juicy, sprinkle a +tablespoonful of flour over it before putting on the crust. Plum and +peach tart may be made in the same manner, and are both very nice. + +STRAWBERRY AND OTHER FRUIT SHORTCAKES.--Beat together one cup of +thin cream, slightly warmed, a tablespoonful of yeast, and two small +cups of flour. Set in a warm place till very light. Add sufficient warm +flour to mix soft, and knead thoroughly for fifteen or twenty minutes. +Divide into two equal portions, and roll into sheets about one half inch +in thickness, making the center a very little thinner than the edges, so +that when risen, the center will not be highest. Place in tins, and set +in a warm place until perfectly risen, or until they have doubled their +first thickness. Bake quickly. When cold, spread one cake with fruit, +and cover with the other. If the fruit is large, it may be chopped fine +with a knife, or mashed with a spoon. A little lemon juice added to +peaches is an addition for shortcake. + +BANANA SHORTCAKE.--Prepare the crust as previously directed. Fill +with sliced bananas, for every three of which add the juice of one +orange, a little of the grated rind, and a half cup of sugar. + +LEMON SHORTCAKE.--Prepare the crust as for Fruit Shortcake. For the +filling, grate the yellow portion only of the lemon, and squeeze the +juice into a bowl; add a cupful of sugar. Braid a tablespoonful of flour +smooth with two tablespoonfuls of water, add enough boiling water, +stirring well meanwhile, to make a teacupful. Add this to the other +ingredients, beat well together, and place the bowl in a basin of +boiling water or over the teakettle. Cook until about as thick as boiled +custard. Fill this between the shortcakes and serve. + +BERRY SHORTCAKE WITH PREPARED CREAM.--Prepare the shortcake as +previously directed. Sweeten the berries and spread on the lower crust, +then pour over them a "cream" prepared as follows, and add top crust:-- + +CREAM.--Heat one half cup of milk and the same of thin cream to +boiling, add two tablespoonfuls of sugar, and thicken with one +teaspoonful of cornstarch rubbed smooth in a little cold milk. Turn the +hot sauce over the beaten white of two eggs, stirring rapidly meanwhile, +until the egg is thoroughly mingled with the whole. Allow it to become +cold before using. + +RAISED PIE.--Prepare the dough as for shortcake. Divide in two +portions, spread one on the tin, and cover with a layer of easy-cooking +tart apples sliced in eighths. Put two or three spoonfuls of rather +thick sweet cream over the apples, and cover with the top crust. Let the +crusts rise until very light, and bake. Peaches may be used in the same +manner. + +BAKED APPLE LOAF.--Prepare some dough as for buns on page 347, +leaving out the sugar, and when ready for the last melding, cut it into +three portions. Put some flour on the bread board, mold the dough well, +and roll as thin as pie crust in such shape as will fit a shallow baking +tin. Spread over the tin, and cover the dough with a layer of +easy-cooking, sour apples sliced very thin, or with very stiff apple +marmalade. Cover this with a second layer of dough, then add another +layer of apples, and cover with the third portion of the dough. Pinch +the edges of the dough well together, let the loaf rise till very light, +then bake. Eat cold with sugar and cream. If the apples will not cook +quickly, they may be first steamed until nearly tender. If the crust +appears too hard when taken from the oven, cover with a wet napkin and +allow it to steam for a little time until softened. + + +CUSTARD PUDDINGS. + +Very much depends upon the baking in all puddings made with milk and +eggs. + +A custard pudding made with one egg, and slowly baked, will be much +thicker and nicer than one made with more eggs, baked in too hot an +oven. + +A custard pudding baked too quickly or too long will have the eggs mixed +with the farinaceous substance and the milk turned to whey, while one +more carefully baked will have eggs and milk formed into a thick custard +on the top. + +Custard puddings and all other baked puddings which require to be cooked +slowly, are best cooked in an earthen dish set in the oven in a pan of +hot water, and baked only till the pudding is set. If it is desirable +to use with eggs any ingredient which requires a lengthy cooking, it is +much better to cook it partially before adding the eggs. Many custard +desserts are much more dainty and more easily served when cooked in cups +than when baked in a large dish. The blue willow pattern stoneware cups +and the blue and white Japanese ware are very suitable for this purpose. +When cooking, set the cups, allowing one for each person, in the oven in +a dripping pan containing hot water, and bake. Serve without removing +from the cups. + +If desired to stir beaten eggs into heated milk, add a few spoonfuls of +cold milk to the eggs, and pour the mixture, a little at a time, into +the hot milk, taking care to stir it constantly. + +A nice way to flavour custards and meringues for custard puddings is to +beat fruit jelly with the whites of the eggs; red raspberry, quince, and +pineapple jellies give especially nice flavours. + + +_RECIPES._ + +APPLE CUSTARD.--Bake good tart apples; when done, remove the pulp, +and rub through a sieve; sweeten, and flavour with grated pineapple or +grated orange or lemon rind. Put in a glass dish, and cover with a plain +custard prepared as directed on page 328. Bits of jelly may be scattered +over the top of the custard. + +APPLE CUSTARD NO. 2.--Peel, halve, and core eight or ten +medium-sized sour apples. Have prepared a syrup made with a cup of +water, the juice of one lemon, a little grated rind, and a half cup of +sugar. When the sugar is dissolved, add the fruit, and simmer till +tender but not fallen to pieces. Skim out the apples, draining +thoroughly, and lay them in a glass dish. Boil up the syrup until thick, +and poor it over the apples. Make a soft boiled custard with a pint of +milk, yolks of three eggs, and two tablespoonfuls of sugar. When cold, +spread over the apples; whip the whites to a stiff froth, flavor with +lemon, and pile irregularly upon the top. Brown lightly in the oven. + +APPLE CUSTARD NO. 3.--Pare and remove the cores from a dozen tart +apples, and fill the cavities with black raspberry, quince, or grape +jelly. Put them in a covered baking dish with a tablespoonful of water, +and steam in the oven till tender but not fallen to pieces. Then cover +the apples with a raw custard made by cooking two tablespoonfuls of +flour rubbed smooth with a little milk, in a quart of milk, till just +thickened, and adding, when cold, the yolks of two eggs well beaten +with two heaping tablespoonfuls of sugar, and lastly the whites of the +eggs whipped to a stiff froth. Bake in a dish set in a pan of hot water, +until the custard has set, but not till it separates. + +APPLE CORNSTARCH CUSTARD.--Cover the bottom of a small earthen-ware +pudding dish an inch or more in depth with apples stewed until very dry, +sweetened and flavored with a teaspoonful of rose water. Heat a cup of +milk to boiling, and stir into it a tablespoonful of cornstarch rubbed +smooth in a little cold milk, and one fourth cup of sugar; cook until +thickened, then add the yolk of one egg, and pour the whole over the +apple. Meringue the top with the white of the egg beaten stiff with a +tablespoonful of sugar, and flavored with a little rose water. + +APPLE AND BREAD CUSTARD.--For this is required one cup of finely +rolled bread crumbs, two eggs, one half cup of sugar, one cup minced +sour apples, and one quart of milk. Beat the sugar and yolks together, +add the milk, bread, and fruit, and lastly the well-beaten whites of the +eggs. Bake in a dish set in a pan of hot water till firm but not dry. + +ALMOND CORNSTARCH PUDDING.--Blanch one and one half ounces of sweet +almonds, and reduce them to a paste as directed on page 298; or if +obtainable, almondine may be used instead of the prepared almonds. Heat +a quart of milk, and while boiling, stir into it four tablespoonfuls of +cornstarch which has been braided smooth with a little cold milk; let it +thicken over the fire, stirring all the time. Then add two +tablespoonfuls of thick, sweet cream. Lastly, stir in two or three +well-beaten eggs and a tablespoonful of rose water. Let it come just to +the boiling point, and remove from the stove. Keep in a cold place till +needed. Serve with hot mock cream or with grape pulp as dressing. + +ALMOND CREAM.--Heat a pint of milk, and when boiling stir into it +two tablespoonfuls of cornstarch rubbed smooth in a little cold milk, +also one fourth cup of sugar and three tablespoonfuls of almondine. Cook +until thickened, and pour it, stirring constantly meanwhile, over the +beaten whites of two eggs. Set on ice to cool, and serve with grape pulp +as dressing. A cupful of blanched and chopped almonds may be used +instead of almondine if that is not obtainable. The pudding will then +require an additional one fourth cup of sugar. + +APPLE CHARLOTTE.--Take three cups of nicely stewed tart apples +which have been beaten smooth or rubbed through a colander and sweetened +to taste. If the sauce is thin and very juicy, place it upon the range, +and simmer slowly till it is of the consistency of thick marmalade or +jelly. Add to the apples four tablespoonfuls of grated fresh or canned +pineapple for flavoring. Remove the hard crusts from slices of light +whole-wheat bread, spread them quite thickly with the prepared apple, +and pack in layers in a pudding mold. Cover with a simple custard made +of a quart of milk, three tablespoonfuls of sugar, and two eggs. Let it +stand half an hour, then bake. Do not press the bread or beat it after +the custard is turned on, as that will be likely to make the pudding +heavy. Other fruit marmalade may be used in place of the apple +preparation if preferred. + +BANANA CUSTARD.--Prepare a custard as directed for Plain Custard +with a quart of milk, two well-beaten eggs, four tablespoonfuls of +sugar, and one of cornstarch. When the custard is cool, pour it over +four thinly sliced yellow bananas, over which a tablespoonful of sugar +and a teaspoonful of water have been sprinkled. Serve cold. + +BOILED CUSTARD.--Beat thoroughly together one pint of milk, two +eggs, and a tablespoonful or two of sugar, until thoroughly mingled. +Turn the mixture into a double boiler, and cook until the custard is +set. + +BOILED CUSTARD BREAD PUDDING.--Crumble enough of the soft portion +of stale whole-wheat bread to lightly fill a pint bowl. Heat a pint of +milk to boiling. Stir into it, as soon as it boils, two eggs, yolks and +whites well beaten separately, two heaping tablespoonfuls of sugar, a +little grated lemon rind, and the light bread crumbs; stir rapidly till +the whole thickens, pour into a deep dish, and when cold, dot the top +with bits of currant or cranberry jelly. + +BREAD AND FRUIT CUSTARD.--Take for this, two cups of grated bread +crumbs, two cups of finely chopped tart apples, one cup of English +currants or stoned raisins, mixed with a very little chopped citron for +flavor, two tablespoonfuls of sugar, three cups of milk, and two eggs. +Beat the yolks of the eggs and the sugar together, then add the milk, +bread, fruit, and lastly the well-beaten whites of the eggs. Bake in a +dish set within a pan of hot water, until the custard is set. + +BREAD CUSTARD PUDDING.--Take one cup of finely powdered bread +crumbs, one half cup of sugar, one quart of milk, and the beaten yolks +of three eggs and whites of two. Mix the bread and milk, and when well +softened, add the beaten yolks, sugar, and lastly the well-beaten +whites; beat all together thoroughly, season with a little grated lemon +rind; place the pudding dish in the oven in a pan of hot water, and bake +till firm and lightly brown. Take from the oven, cover the top with a +layer of apple marmalade made without sugar, or with some tart fruit +jelly; add to this a meringue made of the white of the remaining egg and +a tablespoonful of sugar, beaten to a stiff froth, and place in the oven +a moment to brown lightly. + +Fresh fruit, strawberries, raspberries, chopped peaches, currants, +cherries, or shredded oranges are equally as good as the marmalade or +jelly for the top dressing, and may be used to vary this pudding in a +number of different ways. Canned fruits, if well drained from juice, +especially apricots and peaches, are excellent for this purpose. A +cocoanut custard pudding may be made of the above by flavoring the milk +before using, with two tablespoonfuls of desiccated cocoanut Another +variety still may be made by adding to the first recipe half a cup of +Zante currants and the same of seedless raisins, or a half cup of finely +shredded, tender citron. + +BREAD AND FIG PUDDING.--Put together two cups of finely grated +bread crumbs, two cups of milk, one cup of finely chopped figs +previously steamed or cooked, one fourth cup of sugar, and lastly, two +well-beaten eggs. Bake in a moderate oven till the custard is set. + +BREAD AND APRICOT PUDDING.--Fill a pudding dish with alternate +layers of bread crumbs and canned apricots well drained from juice. Pour +over it a custard made with two eggs, one half cup of sugar, and a pint +of milk. Bake one half hour, or only until the custard is set. Canned +peaches, to which a teaspoonful of lemon juice has been added after +draining, may be used in place of apricots. + +CARAMEL CUSTARD.--Turn one fourth of a cup of sugar into a stewpan, +and stir it over the fire until it becomes liquid and brown. Scald a cup +and a half of milk, and add the browned sugar. Beat two eggs thoroughly, +add to them one half cup cold milk, and turn the mixture slowly, +stirring constantly that no lumps form, into the scalding milk; continue +to stir until the custard thickens. Set away to cool, and serve in +glasses. + +CARROT PUDDING.--Take two cups of carrots, boiled tender and rubbed +through a colander, one pint of milk, two thirds of a cup of sugar, and +two well beaten eggs. Flavor with vanilla, and having beaten all well +together, turn into an earthen pudding dish, set the dish in a pan of +hot water, and place in the oven. Bake only till the custard sets. + +COCOANUT CORNSTARCH PUDDING.--Simmer a cupful of grated cocoanut in +a quart of milk for twenty minutes. Strain the milk to remove the +cocoanut, adding enough more milk to make a full quart. With a small +portion of it braid smoothly one and one half tablespoonfuls of +cornstarch or rice flour, and put the remainder in a saucepan over the +fire. When the milk is boiling, add the cornstarch, stirring constantly +until it thickens; then remove from the fire and cool. Next add two +tablespoonfuls of sugar and two well-beaten eggs. Bake in a moderate +oven, in a dish set in a pan of hot water, until the custard is well +set. + +COCOANUT CUSTARD.--Flavor a pint of milk with cocoanut, add a +tablespoonful of sugar and two well-beaten eggs, and boil till set in a +double boiler or a bowl set in a dish of boiling water. Richer custards +may be made by using three or four eggs, but the richer the custard the +more likely it is to curdle and become watery, as well as being less +wholesome. + +COCONUT RICE CUSTARD.--Flavor one quart of milk quite strongly +with coconut, as previously directed. Add to it one and one half cups of +boiled rice, one cup of raisins, one half cup of sugar, and lastly three +well-beaten eggs. Set the pudding dish in a pan of hot water, and bake +till the custard is well set. + +CORN MEAL PUDDING.--Heat a quart of milk lacking two thirds of a +cupful, to boiling. Moisten three tablespoonfuls of nice granulated corn +meal with the two thirds of a cup of milk, and stir gradually into the +boiling milk. Let it boil up until set, turn into a double boiler, and +cook for an hour. Then add a tablespoonful of thick sweet cream, one +half a cup of molasses or sugar, a quart of cold milk, a little salt if +desired, and lastly, two well-beaten eggs. Mix thoroughly. Pour into a +pudding dish and bake one hour. A cup of currants or seeded raisins may +be used to give variety. + +CORN MEAL PUDDING NO. 2.--Crumble cold corn puffs or corn cake to +make a cupful; add a pint of sweet milk, three teaspoonfuls of sugar, +the yolks of two eggs and the white of one, and bake slowly in a dish +set inside a pan of hot water for an hour. + +CORN MEAL AND FIG PUDDING.--Beat together a scant cup of best +sifted corn meal with a cupful of molasses, and stir the mixture +gradually into a quart of boiling milk. Cook ten or twelve minutes, or +until well thickened, then set aside to cool. Add a cupful of finely +chopped figs, one and two thirds cups of cold milk, part cream if it can +be afforded, and when the mixture is cool, add two well-beaten eggs. +Pour into a pudding dish and bake in a moderate, steady oven for three +or more hours; the longer the better. When the pudding has baked an +hour, pour over it a cupful of cold milk. Do not stir the pudding, but +allow the milk to soak in gradually, a pint of finely sliced or chopped +sweet apples may be used in place of figs for variety, or if preferred, +both may be omitted. + +CORNSTARCH MERINGUE.--Heat one and one half pints of milk to +boiling, and then stir in gradually two tablespoonfuls of cornstarch +which has been previously rubbed smooth in a little cold milk. When the +starch has thickened, allow it partially to cool, and then add, stirring +continuously meanwhile, the yolks of two eggs which have been previously +well beaten with three table spoonfuls of sugar. Let the whole simmer +for a minute or two longer, turn into a dish, meringue with the whites +of the eggs, and when cold, dot with lumps of strawberry jelly. + +CRACKED WHEAT PUDDING.--Beat two cups of cold steamed cracked wheat +in two cups of rich milk until so thoroughly mingled that no lumps +remain. Add one cup of canned sweet cherries well drained from juice, +one half cup of sugar, and two eggs, whites and yolks beaten separately. +Bake in a slow oven till the custard is set. + +CUP CUSTARD.--Into four cups of milk stir the yolks of three eggs +and one whole one well beaten. Add four tablespoonfuls of sugar, and +strain the mixture into cups; place these in a dripping pan full of hot +water, grate a little lemon rind over the top of each, and bake in a +moderate oven. If preferred, the milk may be first flavoured with +cocoanut. It is also better to have the milk nearly hot when stirring in +the egg. Half a cupful of the milk should be reserved to add to the egg +before turning into the heated portion. + +FARINA CUSTARD.--Flavor a quart of milk with cocoanut as directed +on page 298. Cook two tablespoonfuls of farina in the flavored milk for +twenty minutes, in a double boiler; then set aside to cool. When nearly +cold, add two tablespoonfuls of sugar and the well-beaten yolks of two +eggs. Beat all together very thoroughly, and lastly stir in the whites +of the eggs which have been previously beaten to a stiff froth. Bake in +one dish set inside another filled with hot water, just long enough to +set the custard. Serve cold. + +FARINA PUDDING.--Take a cup of cold cooked farina and soak it in +four cups of milk until there are no lumps, or rub through a colander; +add two well-beaten eggs, one scant cup of sugar and one cup of raisins; +bake in a moderate oven until the custard is well set. + +FLOATING ISLAND.--Make a custard of a pint of milk flavored with +cocoanut, and the yolks of three eggs; sweeten to taste, and steam in a +double boiler. When done, turn into a glass dish. Have the whites of the +eggs whipped to a stiff froth, and drop for a few seconds on the top of +a pan of scalding hot water, turning so that both sides may be alike +coagulated but not hardened; skim off, and put in islands on the top of +the custard. When quite cold, drop bits of different colored jellies on +the islands, and keep in a cool place till needed. Or put a spoonful of +fruit jelly in the bottom of small glasses, and fill with the custard +with a spoonful of the white on top. + +FRUIT CUSTARD.--Heat a pint of red raspberry, strawberry, or +currant juice to boiling, and stir into it two tablespoonfuls or +cornstarch rubbed smooth in a little cold water. Stir constantly until +thickened, then add half a cup of sugar, or less if the fruit juice has +been sweetened; take from the fire and stir in the stiffly beaten whites +of three eggs, stirring all the time so that the hot mixture will +coagulate the egg. Make a custard of a pint of milk, the yolks of the +three eggs, and three tablespoonfuls of sugar. When done, set on the ice +to cool. Dish in a glass dish when cold, placing the fruit mixture by +spoonfuls on top, and serve. + +GRAHAM GRITS PUDDING.--Heat two cups of milk in a double boiler. +When boiling, stir in one cup of Graham grits moistened with one cup of +cold milk. Cook for an hour and a half in a double boiler, then remove +from the fire and cool. Add three tablespoonfuls of sugar, three fourths +of a cup of finely chopped apples, and one fourth of a cup of chopped +raisins, and two well-beaten eggs. Bake three fourths of an hour in a +moderate oven. + +GROUND RICE PUDDING.--Simmer a few pieces of thinly cut lemon rind +or half a cup of cocoanut, very slowly in a quart of milk for twenty +minutes, or until the milk is well flavored. Strain the milk through a +fine strainer to remove the lemon rind or cocoanut, and put into a +saucepan to boil. Mix four large tablespoonfuls of ground rice smooth +with a little cold milk, and add to the boiling milk. Cook until the +whole has thickened, then set aside to cool. When nearly cold, add two +tablespoonfuls of sugar and two well-beaten eggs. Bake in a gentle oven +in a dish placed in a pan of hot water, until the whole is lightly +browned. + +LEMON PUDDING.--Grate the rind of one lemon; soften one pint of +bread crumbs in one quart of sweet milk, add the yolks of two eggs, and +half a cup of sugar mixed with grated lemon rind. Bake twenty minutes. +Beat to a froth the whites of the eggs, the juice of the lemon, and half +a cup of sugar. Spread over the top, and return to the oven for five +minutes. This may be baked in cups if preferred. + +LEMON CORNSTARCH PUDDING.--Beat the yolks of two eggs in a pudding +dish; add a cupful of sugar; dissolve four tablespoonfuls of cornstarch +in a little cold water, stir it into two teacupfuls of actively boiling +water; when thickened, add the juice of two lemons with a little grated +peel; turn over the eggs and sugar, beating well to mix all together, +and bake about fifteen minutes. If desired, the beaten whites of the +eggs may be used to meringue the top. Serve either cold or hot. + +LEMON CORNSTARCH PUDDING NO. 2.--Mix together one half cup of +cornstarch, one half cup of sugar, the juice and a portion of the grated +rind of one medium-sized lemon. Add to these ingredients just enough +cold water to dissolve thoroughly, then pour boiling water over the +mixture until it becomes thickened and looks transparent. Stir +continuously and boil for a few minutes until the starch is cooked. Take +from the fire, and add gradually, with continuous stirring, the +well-beaten yolks of three eggs. Whip the whites of the eggs with a +teaspoonful of quince jelly to a stiff froth, and pour over the pudding; +then brown in the oven. Orange juice with a very little of the grated +rind, or pineapple juice may be substituted for the lemon, if preferred. + +MACARONI PUDDING.--Break sufficient macaroni to make a pint in inch +lengths, put into a double boiler, turn over it three pints of milk, and +cook until tender. Turn into a pudding dish, add a pint of cold milk, +two thirds of a cup of sugar, one egg, and the yolks of two others well +beaten. Bake from twenty minutes to one half hour. When done, cool a +little, spread the top with some mashed fresh berries or grape +marmalade, and meringue with the whites of the eggs and a tablespoonful +of sugar. + +MOLDED RICE OR SNOW BALLS.--Steam a pint of well-cleaned rice until +tender, as directed on page 99, and tarn Into cups previously wet in +cold water, to mold. When perfectly cold, place in a glass dish, and +pour over them a cold custard made of a pint of milk, half a cup of +sugar, a teaspoonful of cornstarch, and one egg. Or, if preferred, the +rice balls may be served in individual dishes with the custard sauce, or +with a dressing of fruit juice. + +ORANGE FLOAT.--Heat one quart of water, the juice of two lemons, +and one and one half cupfuls of sugar. When boiling, stir into it four +tablespoonfuls of cornstarch rubbed smooth in a very little water. Cook +until the whole is thickened and clear. When cool, stir into the mixture +five nice oranges which have been sliced, and freed from seeds and all +the white portions. Meringue, and serve cold. + +ORANGE CUSTARD.--Turn a pint of hot milk over two cups of stale +bread crumbs and let them soak until well softened: add the yolks of two +eggs, and beat all together until perfectly smooth; add a little of the +grated rind and the juice of three sweet oranges, and sugar to taste. +Lastly add the whites of the eggs beaten to a stiff froth, turn into +cups, which place into a moderate oven in a pan of hot water, and bake +twenty minutes, or until the custard is well set but not watery. + +ORANGE PUDDING.--Pare and slice six sweet Florida oranges, removing +the seeds and all the white skin and fibers. Place in the bottom of a +glass dish. Make a custard by stirring two table spoonfuls of cornstarch +braided with a little milk into a pint of boiling milk, and when +thickened, adding gradually, stirring constantly meanwhile, one egg and +the yolk of a second egg well beaten with one fourth cup of sugar. When +partially cool, pour over the oranges. Whip the white of the second egg +to a stiff froth with one fourth cup of sugar which has been flavored by +rubbing over some orange peel, and meringue the top of the pudding. +Fresh strawberries, raspberries, or peaches may be substituted for +oranges in making this dessert, if preferred. + +PEACH MERINGUE.--To every pint of stewed or canned peaches, +sweetened to taste, stir in the beaten yolks of two eggs. Bake in a deep +pudding dish fifteen minutes, then cover with the whites of the two eggs +beaten till very light with two tablespoonfuls of sugar. Brown in the +oven, and serve cold with whipped cream. For peaches, substitute any +other stewed fruit desired. + +PICNIC PUDDING.--Thicken a pint of strawberry or raspberry juice, +sweetened to taste, with two tablespoonfuls of corn starch, as for Fruit +Custard. Turn into the bottom of cups previously wet with cold water, +or a large mold, as preferred. In a second dish heat to boiling a pint +of milk, flavored with cocoanut, to which a tablespoonful of sugar has +been, added. Stir into it two tablespoonfuls of cornstarch rubbed smooth +in a little cold milk, and cook thoroughly. When done, cool slightly and +turn into the molds on the top of the pink portion, which should be +sufficiently cool so that it will not mix. A third layer may be added by +cooking two tablespoonfuls of cornstarch and one of sugar, rubbed smooth +in a little milk, in a pint of boiling milk, and stirring in, just as it +is taken from the stove, the well-beaten yolks of two eggs. + +PLAIN CORNSTARCH PUDDING.--Heat to boiling a pint and a half of +milk, with a few bits of the yellow rind of a lemon to flavor it. While +the milk is heating, rub four large spoonfuls of cornstarch to a cream +with half a cup of cold milk; beat well together the yolks of three +eggs, three tablespoonfuls of sugar, and half a cup of cold milk, and +whip the whites of the eggs to a stiff froth. When the milk is actively +boiling, remove the bits of lemon rind with a skimmer, and stir in the +starch mixture; stir constantly and boil three or four minutes--until +the starch is well cooked; then add gradually, stirring well meanwhile, +the yolks and sugar. Remove from the fire, and stir the beaten whites +lightly through the whole. Serve with a dressing of fruit juice or fruit +syrup; if in the season of fresh berries, the pudding may be dressed +with a few spoonfuls of mashed strawberries, raspberries, or currants. + +PLAIN CUSTARD.--Heat a pint of milk to boiling, and stir in a +tablespoonful of cornstarch nabbed smooth in a little milk; let the milk +and starch boil together till they thicken; then cool and add one +well-beaten egg and two tablespoonfuls of sugar. Cook in the oven in a +dish set inside another filled with hot water, or in a double boiler. +The milk may be previously flavored with orange, lemon, or cocoanut. + +PRUNE PUDDING.--Heat two and one half cups of milk to boiling, then +stir in gradually a heaping tablespoonful of cornstarch which has been +rubbed smooth in a little cold milk; let this boil and thicken for a +minute, then remove from the fire. When cool, add three well-beaten +eggs, two tablespoonfuls of sugar, and a cupful of prunes which have +been stewed, then drained of all juice, the stones removed, and the +prunes chopped fine. Pour into a pudding dish and bake twenty minutes. +Serve with or without cream. + +PRIME WHIP.--Sift through a colander some stewed sweet California +prunes which have been thoroughly drained from juice, and from which the +stones have been removed. Beat the whites of three eggs to a stiff +froth, and add two cups of the sifted prunes; beat all together +thoroughly; turn into a pudding dish, and brown in the oven fifteen +minutes. Serve cold, with a little cream or custard for dressing. Almond +sauce also makes an excellent dressing. + +RICE APPLE CUSTARD PUDDING.--Pare, and remove the cores without +dividing from a sufficient number of apples to cover the bottom of a +two-quart pudding dish. Fill the cavities of the apples with a little +grated lemon rind and sugar, and put them into the oven with a +tablespoon of water on the bottom of the dish. Cover, and steam till the +apples are tender, but not fallen to pieces. Then pour over them a +custard made with two cups of boiled rice, a quart of milk, half a cup +of sugar, and two eggs. + +RICE CUSTARD PUDDING.--Take one and one half cups of nicely steamed +rice, four tablespoonfuls of sugar, and a pint of milk; heat to boiling +in a saucepan. Then stir in very carefully the yolk of one egg and one +whole egg, previously well beaten together with a few spoonfuls of milk +reserved for the purpose. Let the whole boil up till thickened, but not +longer, as the custard will whey and separate. When partly cool, flavor +with a little vanilla or lemon, turn into a glass dish, and meringue +with the white of the second egg beaten to a stiff froth. Cold steamed +rice may be used by soaking it in hot milk until every grain is +separate. + +RICE SNOW.--Into a quart of milk heated to boiling, stir five +tablespoonfuls of rice flour previously braided with a very little cold +milk; add one half cup of sugar. Let the whole boil up together till +well cooked and thickened; then remove from the stove, and stir in +lightly the beaten whites of four eggs. Mold, and serve cold with foam +sauce. + +RICE SNOW WITH JELLY.--Steam or bake a teacupful of best rice in +milk until the grains are tender. Pile it up on a dish roughly. When +cool, lay over it squares of jelly. Beat the whites of two eggs and one +third of a cup of sugar to a stiff froth, and pile like snow over the +rice. Serve with cream sauce. + +RICE WITH EGGS.--Steam rice as previously directed, and when +sufficiently cooked, stir into half of it while hot, the yolks of one or +two eggs well beaten with a little sugar. Into the other half, the +whites of the eggs, sweetened and beaten to a stiff froth, may be +lightly stirred while the rice is still hot enough to set the eggs. +Serve with the yellow half in the bottom of the dish, and the white part +piled on top covered with whipped cream flavored with lemon or vanilla. + +SNOW PUDDING.--Heat one half pint each of water and milk together, +to boiling, stir into this a tablespoonful of cornstarch rubbed smooth +in a little cold milk, and cook for five minutes. Cool partially and add +the whites of two well-beaten eggs. Turn into molds and set in the ice +box to cool. Serve with a cream made by stirring into a half pint of +boiling milk the yolks of two eggs, a teaspoonful of cornstarch rubbed +smooth in a little cold milk, and half a cup of sugar. Cook until well +thickened. Cool and flavor with a little lemon or vanilla. Or, if +preferred, serve with a dressing of fruit juice. + +STEAMED CUSTARD.--Heat a pint of milk, with which has been well +beaten two eggs and one third of a cup of sugar, in a double boiler +until well thickened. When done, turn into a glass dish, and grate a +little of the yellow rind of lemon over the top to flavor. If desired to +have the custard in cups, remove from the fire when it begins to +thicken, turn into cups, and finish in a steamer over a kettle of +boiling water. + +STRAWBERRY CHARLOTTE.--Fit slices of nice plain buns (those made +according to recipe on page 347 are nice for this) in the bottom of a +pudding dish, and cover with a layer of hulled strawberries; add another +layer of the buns cut in slices, a second layer of strawberries, and +then more slices of buns. Make a custard in the following manner: Heat a +scant pint of milk to boiling in the inner cup of a double boiler, and +stir into it gradually, beating thoroughly at the same time, an egg +which has been previously well beaten with half a cup of sugar, a +teaspoonful of cornstarch, and a spoonful or two of milk until perfectly +smooth. Cook together in the double boiler until well set. Cool +partially, and pour over the buns and strawberries. Place a plate with a +weight upon it on the top of the charlotte, and set away to cool. + +POP CORN PUDDING.--Take a scant pint of the pop corn which is +ground and put up in boxes, or if not available, freshly popped corn, +rolled fine, is just as good. Add to it three cups of new milk, one half +cup of sugar, two whole eggs and the yolk of another, well beaten. Bake +in a pudding dish placed inside another filled with hot water, till the +custard is set. Cover with a meringue made of the remaining white of +egg, a teaspoonful of sugar, and a sprinkling of the pop corn. + +SAGO CUSTARD PUDDING.--Put one half cup of sago and a quart of rich +milk into the inner cup of a double boiler, or a basin set inside a pan +of boiling water, and let it simmer until the sago has thickened the +milk and become perfectly transparent. Allow it to cool, then add a cup +of sugar, two well-beaten eggs, and a little of the grated rind of a +lemon. Turn into a pudding dish, and bake only till the custard has set. + +SAGO AND FRUIT CUSTARD PUDDING.--Soak six table spoonfuls of sago +in just enough water to cover it, for twenty minutes. Meanwhile pare and +remove the cores from half a dozen or more tart apples, and fill the +cavities with a mixture of grated lemon rind and sugar. Place the apples +in the bottom of a pudding dish, with a tablespoonful of water; cover, +and set in the oven to bake. Put the soaked sago with a quart of milk +into a double boiler. Let it cook until the sago is clear and thick; +then add three fourths of a cup of sugar and two well-beaten eggs. Pour +the sago custard over the apples, which should be baked tender but not +mushy. Put the pudding dish in the oven in a pan of hot water, and bake +till the custard is well set. Serve cold. + +SNOWBALL CUSTARD.--Flavor a pint of milk by sleeping in it three +or four slices of the yellow rind of a lemon for twenty minutes or more. +Skim out the rind; let the milk come to the boiling point, and drop into +it the well-beaten whites of two eggs, in tablespoonfuls, turning each +one over carefully, allowing them to remain only long enough to become +coagulated but not hardened, and then place the balls upon a wire sieve +to drain. Afterward stir into the scalding milk the yolks of the eggs +and one whole one well beaten, together with two tablespoonfuls of +sugar. Stir until it thickens. Pour this custard into a glass dish, and +lay the white balls on top. + +TAPIOCA CUSTARD.--Soak a cup of pearl tapioca over night in +sufficient water to cover. When ready to prepare the custard, drain off +the water if any remain, and add one quart of milk to the tapioca; place +in a double boiler and cook until transparent; then add the well-beaten +yolks of three eggs or the yolks of two and one whole one, mixed with +three fourths of a cup of sugar. Let it cook a few minutes, just long +enough for the custard to thicken and no more, or it will whey and be +spoiled; flavor with a little vanilla and turn into a glass dish. Cover +the top with the whites beaten stiffly with a tablespoonful of sugar, +and dot with bits of jelly, or colored sugar prepared by mixing sugar +with cranberry or raspberry juice and allowing it to dry. For variety, +the custard may be flavored with grated lemon rind and a tablespoonful +of lemon juice whipped up with the whites of the eggs, or other flavor +may be dispensed with, and the meringue flavored by beating with a +tablespoonful of quince jelly with the whites of the eggs. + +TAPIOCA PUDDING.--Soak a cupful of tapioca over night in just +enough water to cover. In the morning, add to it one quart of milk, and +cook in a double boiler until transparent. Add three eggs well beaten, +one half cup of sugar, one half cup of chopped raisins, and a very +little chopped citron. Bake till the custard is set. Serve warm or cold +as preferred. + +VERMICELLI PUDDING.--Flavor two and one half cups of milk with +lemon as directed on page 229. Drop into it, when boiling, four ounces +of vermicelli, crushing it lightly with one hand while sprinkling it in, +and stir to keep it from gathering in lumps. Let it cook gently in a +double boiler, stirring often until it is tender and very thick. Then +pour it into a pudding dish, let it cool, and add a tablespoonful of +rather thick sweet cream if you have it (it does very well without), +half a cup of sugar, and lastly, two well-beaten eggs. Bake in a +moderately hot oven till browned over the top. + +WHITE CUSTARD.--Beat together thoroughly one cup of milk, the +whites of two eggs, one tablespoonful of sugar, and one and one half +tablespoonfuls of almondine. Turn into cups and steam or bake until the +custard is set. + +WHITE CUSTARD NO. 2.--Cook a half cup of farina in a quart of milk +in a double boiler, for an hour. Remove from the stove, and allow it to +become partially cool, then add one half cup of sugar, the whites of two +eggs, and one half the yolk of one egg. Turn into a pudding dish, and +bake twenty minutes or until the custard is well set. + + +STEAMED PUDDING. + +The following precautions are necessary to be observed in steaming +puddings or desserts of any sort:-- + +1. Have the water boiling rapidly when the pudding is placed in the +steamer, and keep it constantly boiling. + +2. Replenish, if needed, with boiling water, never with cold. + +3. Do not open the steamer and let in the air upon the pudding, until it +is done. + + +_RECIPES._ + +BATTER PUDDING.--Beat four eggs thoroughly; add to them a pint of +milk, and if desired, a little salt. Sift a teacupful of flour and add +it gradually to the milk and eggs, beating lightly the while. Then pour +the whole mixture through, a fine wire strainer into a small pail with +cover, in which it can be steamed. This straining is imperative. The +cover of the pail should be tight fitting, as the steam getting into the +pudding spoils it. Place the pail in a kettle of boiling water, and do +not touch or move it until the pudding is done. It takes exactly an hour +to cook. If moved or jarred during the cooking, it will be likely to +fall. Slip it out of the pail on a hot dish, and serve with cream sauce. +A double boiler with tightly fitting cover is excellent for cooking this +pudding. + +BREAD AND FRUIT CUSTARD.--Soak a cupful of finely grated bread +crumbs in a pint of rich milk heated to scalding. Add two thirds of a +cup of sugar, and the grated yellow rind of half a lemon. When cool, add +two eggs well beaten. Also two cups of canned apricots or peaches +drained of juice, or, if preferred, a mixture of one and one half cups +of chopped apples, one half cup of raisins, and a little citron. Turn +into a pudding dish, and steam in a steamer over a kettle of boiling +water for two hours. The amount of sugar necessary will vary somewhat +according to the fruit used. + +DATE PUDDING.--Turn a cup of hot milk over two cups of stale bread +crumbs, and soak until softened; add one half cup of cream and one cup +of chopped and stoned dates. Mix all thoroughly together. Put in a china +dish and steam for three hours. Serve hot with lemon sauce. + +RICE BALLS.--Steam one cup of rice till tender. Wring pudding +cloths about ten inches square out of hot water, and spread the rice one +third of an inch over the cloth. Put a stoned peach or apricot from +which the skin has been removed, in the center, filling the cavity in +each half of the fruit with rice. Draw up the cloth until the rice +smoothly envelops the fruit, tie, and steam ten or fifteen minutes. +Remove the cloth carefully, turn out into saucers, and serve with sauce +made from peach of apricot juice. Easy-cooking tart apples may also be +used. Steam them thirty minutes, and serve with sugar and cream. + +STEAMED BREAD CUSTARD.--Cut stale bread in slices, removing hard +crusts. Oil a deep pudding mold, and sprinkle the bottom and sides with +Zante currants; over these place a layer of the slices of bread, +sprinkled with currants; add several layers, sprinkling each with the +currants in the same manner. Cover with a custard made by beating +together three or four eggs, three tablespoonfuls of sugar, and one +quart of milk. Put the pudding in a cool place for three hours; at the +end of that time, steam one and a quarter hours. Serve with mock cream +flavored with vanilla. Apple marmalade may be used to spread between the +slices in place of currants, if preferred. + +STEAMED FIG PUDDING.--Moisten two cupfuls of finely grated Graham +bread crumbs with half a cup of thin sweet cream. Mix into it a heaping +cupful of finely chopped fresh figs, and a quarter of a cup of sugar. +Add lastly a cup of sweet milk. Turn all into a pudding dish, and steam +about two and one half hours. Serve as soon as done, with a little cream +for dressing, or with orange or lemon sauce. + + +PASTRY AND CAKE. + +So much has been said and written about the dietetic evils of these +articles that their very names have been almost synonymous with +indigestion and dyspepsia. That they are prolific causes of this dire +malady cannot be denied, and it is doubtless due to two reasons; first, +because they are generally compounded of ingredients which are in +themselves unwholesome, and rendered doubly so by their combination; and +secondly, because tastes have become so perverted that an excess of +these articles is consumed in preference to more simple and nutritious +food. + +As has been elsewhere remarked, foods containing an excess of fat, as do +most pastries and many varieties of cake, are exceedingly difficult of +digestion, the fat undergoing in the stomach no changes which answer to +the digestion of other elements of food, and its presence interferes +with the action of the gastric juice upon other elements. In +consequence, digestion proceeds very slowly, if at all, and the delay +often occasions fermentative and putrefactive changes in the entire +contents of the stomach. + +It is the indigestibility of fat, and this property of delaying the +digestion of other foods, chiefly that render pastry and cakes so +deleterious to health. + +We do not wish to be understood as in sympathy with that class of people +who maintain that dyspepsia is a disciplinary means of grace, when, +after having made the previous statement, we proceed to present recipes +for preparing the very articles we have condemned. Pie and cake are not +necessarily utterly unwholesome; and if prepared in a simple manner, may +be partaken of in moderation by persons with good digestion. +Nevertheless, they lack the wholesomeness of more simple foods, and we +most fully believe that would women supply their tables with perfectly +light, sweet, nutritious bread would cease. However, if pies and cakes +must needs be, make them as simple as possible. + +GENERAL SUGGESTIONS FOR MAKING PIES.--Always prepare the filling +for pies before making the crust, if the filling is to be cooked in the +crust. Have all the material for the crust on the table, measured and in +readiness, before beginning to put together. Follow some of the simple +recipes given in these pages. Have all the material cold, handle the +least possible to make it into a mass, and do not knead at all. + +When the crust is ready, roll it out quickly to about one half inch in +thickness, then fold up like a jelly roll, and cut from the end only +sufficient for one crust at a time. Lay this, the flat side upon the +board, and roll evenly in every direction, until scarcely more than an +eighth of an inch in thickness, and somewhat larger than the baking +plate, as it will shrink when lifted from the board. + +Turn one edge over the rolling pin, and carefully lift it onto the +plate. If there is to be an upper crust, roll that in the same manner, +make a cut in the center to allow the steam to escape, fill the pie, +slightly rounding it in the center, and lift on the upper crust; press +both edges lightly together; then, lifting the pie in the left hand, +deftly trim away all overhanging portions of crust with a sharp knife; +ornament the edge if desired, and put at once into the oven, which +should be in readiness at just the right temperature, a rather moderate +oven being best for pies. + +The under crust of lemon, pumpkin, custard, and very juicy fruit pies, +filled before baking, is apt to become saturated and softened with the +liquid mixture, if kept for any length of time after baking. This may be +prevented in a measure by glazing the crust, after it is rolled and +fitted on the plate, with the beaten white of an egg, and placing in the +oven just a moment to harden the egg before filling; or if the pie is +one of fruit, sprinkle the crust with a little flour and sugar, brushing +the two together with the hand before; adding the filling. During the +baking, the flour and melted sugar will adhere together, tending to keep +the juice from contact with the crust. + +Pies are more wholesome if the crusts are baked separately and filled +for use as needed. This is an especially satisfactory way to make pies +of juicy fruit, as it does away largely with the saturated under crusts, +and the flavor of the fruit can be retained much more perfectly. Pies +with one crust can be made by simply fitting the crust to the plate, +pricking it lightly with a fork to prevent its blistering while baking, +and afterward filling when needed for the table. For pies with two +crusts, fit the under crust to the plate, and fill with clean pieces of +old white linen laid in lightly to support the upper crust. When baked, +slip the pie on a plate, lift off the upper crust, take out the pieces +of cloth, and just before serving, fill with fruit, which should be +previously prepared. + +Canned peaches filled into such a crust make a delicious pie. +Strawberries, cherries, gooseberries, and other juicy fruits, that lose +so much of their flavor in baking, may be lightly scalded, the juice +thickened a little with flour if desired, sweetened to taste, and filled +into such a crust. An excellent pie may be made in this manner from +apples, stewed carefully so as to keep the slices whole, sweetened to +taste, and flavored with lemon, orange, or grated pineapple. One +pineapple will be sufficient for four pies. Fresh fruit for filling may +be used without cooking, if desired. If desired, several crusts may be +baked and put away unfilled. When needed, the crusts may be placed for a +few minutes in a hot oven until heated through, then filled with freshly +prepared fruit. + +In preparing material for custard or pumpkin pies, if the milk used be +hot, the pies will be improved and the time of baking be considerably +shortened. + +Tin or granite-ware plates are preferable to earthen ones for pies, as +they bake better on the bottom. The perforated pans are superior in some +respects. No greasing is needed; simply rub them well with flour. The +time required for baking pies varies from one half to three fourths of +an hour. The dampers should be so adjusted as to bake the bottom crust +first. + +After baking, remove at once to heated earthen plates, or set the tins +upon small supports, so that the air can circulate underneath them. + + +_RECIPES._ + +PASTE FOR PIES.--Sift together equal parts of Graham grits and +white flour (Graham flour will do if the grits are not obtainable, but +the grits will produce a more crisp and tender crust), and wet with very +cold, thin sweet cream. Have the flour also as cold as possible, since +the colder the material, the more crisp the paste; mix together very +quickly into a rather stiff dough. Do not knead at all, but gather the +fragments lightly together, roll out at once, fill and bake quickly, +since much of the lightness of the crust depends upon the dispatch with +which the pie is gotten into the oven after the materials are thrown +together. If for any reason it is necessary to defer the baking, place +the crust in the ice-chest till needed. + +CORN MEAL CRUST.--Equal parts of sifted white corn meal and flour, +mixed together lightly with rather thin sweet cream which has been set +in the ice-chest until very cold, makes a very good crust. + +GRANOLA CRUST.--For certain pies requiring an under crust only, the +prepared granola manufactured by the Sanitarium Food Co. makes a +superior crust. To prepare, moisten with thin sweet cream--one half cup +of cream for every two thirds cup of granola is about the right +proportion, and will make sufficient crust for one pie. Flour the board, +and lift the moistened granola onto it, spreading it as much as possible +with the hands. Dredge lightly with flour over the top, and roll out +gently to the required size without turning. The material, being coarse +and granular, will break apart easily, but may be as easily pressed +together with the fingers. Change the position of the rolling pin often, +in order to shape the crust without moving it. When well roiled, +carefully slip a stiff paper under it, first loosening from the board +with a knife if necessary, and lift it gently onto the pan. Press +together any cracks, trim the edges, fill, and bake at once. Use the +least flour possible in preparing this crust, and bake as soon as made, +before the moisture has become absorbed. Such a crust is not suited for +custard or juicy fruit pies, but filled with prune, peach, or apple +marmalade, it makes a most delicious and wholesome pie. A cooked custard +may be used in such a crust. + +PASTE FOR TART SHELLS.--Take one half cup of rather thin sweet +cream, which has been placed on ice until very cold; add to it the +stiffly beaten whites of two eggs, and whip all together briskly for ten +minutes. Add sufficient white flour to roll. Cut into the required +shape, bake quickly, but do not brown. Fill after baking. This paste, +rolled thin and cut into shapes with a cookie-cutter, one half of them +baked plain for under crusts, the other half ornamented for tops by +cutting small holes with a thimble or some fancy mold, put together with +a layer of some simple fruit jelly between them, makes a most attractive +looking dessert. It is likewise very nice baked in little patty pans, +and afterward filled with apple or peach marmalade, or any of the +following fillings:-- + +CREAM FILLING.--One cup of rich milk (part cream if it can be +afforded) heated to boiling. Into this stir one scant tablespoonful of +flour previously braided smooth with a little cold milk. Add to this the +well-beaten yolk of one egg and one tablespoonful of sugar. Turn this +mixture into the hot milk and stir until it thickens. Flavor with a +little grated lemon rind, vanilla, or, if preferred, flavor the milk +with cocoanut before using. Fill the tart shells, and meringue with the +white of the egg beaten stiff with a tablespoonful of sugar. + +GRAPE TART.--Into one pint of canned or fresh grape juice, when +boiling, stir two tablespoonfuls of cornstarch braided with a little +water, and cook for five minutes. Sweeten to taste, and fill a baked +crust. + +LEMON FILLING.--Into one cup of boiling water stir one +tablespoonful of cornstarch previously braided smooth with the juice of +a large lemon. Cook until it thickens, then add one half cup of sugar +and a little grated yellow rind of the lemon. + +TAPIOCA FILLING.--Soak one tablespoonful of tapioca over night in +one cup of water; mash and stir the tapioca, simmer gently until clear +and thick, adding enough water to cook it well; add half a cup of white +sugar and a tablespoonful each of lemon and orange juice. If desired, a +little raspberry or currant juice may be added to make the jelly of a +pink color. + +APPLE CUSTARD PIE.--Stew good dried apples till perfectly tender +and there remains but very little juice. Rub through a colander. For +each pie use one cup of the sifted apples, one and a half cups of rich +milk, two eggs, five tablespoonfuls of sugar, and a little grated lemon +rind for flavoring. Bake with under crust only. Stewed fresh apples, +beaten smooth or rubbed through a colander, can be used if preferred. +The eggs may be omitted, and one half cup more of the sifted apples, +with more sugar, may be used instead. + +BANANA PIE.--For each pie required prepare a custard with one and +one half cups of milk, the yolks of two eggs, and two heaping +tablespoonfuls of sugar. Mash two large bananas through a colander, +strain the custard over them, and beat well together. Bake in an under +crust only, and meringue the top with the whites of the eggs beaten to a +stiff froth with two tablespoonfuls of sugar. + +BREAD PIE.--Soak a slice of very light bread in a pint of rich +milk. When it is quite soft, rub through a colander and afterward beat +well through the milk. Add one well-beaten egg, four tablespoonfuls of +sugar, and a little grated lemon rind for flavor. Bake with under crust +only, till the custard is set. This is sufficient for one pie. + +CARROT PIE.--Boil, drain, and rub the carrots through a colander. +For each pie required, use two large tablespoonfuls of carrot thus +prepared, two eggs, two cups of milk, a little salt if desired, four +tablespoonfuls of sugar, and lemon or vanilla for flavoring. Bake with +under crust only. + +COCOANUT PIE.--Flavor a pint of milk with two tablespoonfuls of +desiccated, or finely grated fresh cocoanut according to directions on +page 298; strain, and add enough fresh milk to make a pint in all. Add +three tablespoonfuls of sugar, heat, and as the milk comes to a boil, +add a tablespoonful of cornstarch rubbed smooth in a little cold milk. +Boil for a minute or two till the cornstarch thickens the milk; then +remove from the stove. Allow it to get cold, and then stir in one +well-beaten egg; bake in an under crust. Tie a tablespoonful of +desiccated cocoanut in a clean cloth, and pound it as fine as flour; mix +it with a tablespoonful of sugar and the white of an egg beaten to a +stiff froth. When the pie is done, spread this over the top, and brown +in the oven for a moment only. + +COCOANUT PIE NO. 2.--Steep one half cup of cocoanut in a pint of +milk for one half hour. Strain out the cocoanut and add sufficient fresh +milk to make a pint. Allow it to become cold, then add a quarter of a +cup of sugar and two well-beaten eggs. Bake with an under crust only. +When done, the top may be covered with a meringue the same as in the +preceding recipe. + +CREAM PIE.--For one pie beat together one egg, one half cup of +sugar, one tablespoonful of flour, and two cups of rich milk. Bake in +one crust. + +CRANBERRY PIE.--Stew a quart of cranberries until broken in a pint +of boiling water. Rub through a colander to remove the skins, add two +cups of sugar and one half cup of sifted flour. Bake with under crust +only. + +DRIED APPLE PIE.--Stew good dried apples till perfectly tender in +as small a quantity of water as possible. When done, rub through a +colander; they should be about the consistency of fruit jam; if not, a +little flour may be added. Sweeten to taste, fill under crusts with the +mixture, and bake. If lemon flavor is liked, a few pieces of the yellow +rind may be added to the apples a little while before they are tender. +If the apples are especially tasteless, lemon juice or some sour apple +jelly should be added after rubbing through the colander. The crusts may +first be baked, and filled with the mixture when needed; in which case +the sauce should be simmered lightly till of the desired consistency. +The top may be ornamented with strips or rings of crust, if desired. + +DRIED APPLE PIE WITH RAISINS.--Rub a quart of well-stewed dried +apples through a colander, add a cupful of steamed raisins, sugar to +sweeten, and bake with two crusts. This is sufficient for two pies. + +DRIED APRICOT PIE.--Stew together one third dried apricots and two +thirds dried apples or peaches. When soft, rub through a colander, add +sugar to sweeten, and if very juicy, stew again until the juice is +mostly evaporated; then beat until light and bake in a granola crust. + +FARINA PIE.--Cook one fourth cup of farina in a double boiler for +an hour in three cups of rich milk. Allow it to become cool, then add +one half cup of sugar, the yolks of two eggs, and a little grated lemon +rind. Bake with under crust only. Meringue the top with the white of the +egg beaten to a stiff froth with one tablespoonful of sugar and a little +grated lemon rind for flavoring. The quantity given is sufficient for +two small pies. + +FRUIT PIES.--Apples, peaches, and all small fruits and berries may +be made into palatable pies without rich crusts or an excess of sugar, +or the addition of unwholesome spices and flavorings. Bake the crust +separately, and fill when needed with prepared fruit; or, fill with the +fruit, using only sufficient sugar to sweeten; add no spices, and bake +quickly. Prepare apples for pies by paring, coring, and dividing in +eighths. Peaches are best prepared in a similar manner. Fill crusts in +which the fruit is to be baked quite full and slightly heaping in the +center. If flavoring is desired, let it be that of some other fruit. For +apple pies, a teaspoonful or two of pineapple juice, a little grated +lemon or orange peel, or a little strawberry or quince syrup, may be +used for flavoring. For pies made of apples, peaches, and fruits which +are not very juicy, add a tablespoonful or so of water or fruit juice; +but for very juicy fruits and berries, dredge the under crust with a +tablespoonful of sugar and a little flour mixed together before filling, +or stir a spoonful of flour into the fruit so that each berry or piece +may be separately floured. + +GRAPE JELLY PIE.--Cook perfectly ripe, purple grapes; rub them +through a colander to remove the seeds and skins. Return the pulp to the +fire and thicken with rice flour or cornstarch, to the consistency of +thick cream or jelly, and sweeten to taste. Fill an under crust with the +mixture, and bake. The top may be ornamented with pastry cut in fancy +shapes if desired. + +JELLY CUSTARD PIE.--Dissolve three tablespoonfuls of nice, pure +fruit jelly in very little warm water, add one and one half cups of milk +and two well-beaten eggs, stirring the whites in last. Bake with under +crust only. Jellies are usually so sweet that no sugar is needed. Apple, +raspberry, currant, strawberry, and quince jellies all make nice pies, +prepared in this way. + +LEMON PIE.--Take four tablespoonfuls of lemon juice (one large +lemon or two small ones will yield about this quantity), the grated +yellow portion only of the rind of half a lemon, and two thirds of a cup +of sugar. Beat the lemon juice and sugar together. Braid a slightly +heaping tablespoonful of cornstarch with as little water as possible, +and pour over it, stirring constantly, one half pint of boiling water, +to thicken the starch. Add the lemon and sugar to the starch, and let it +cool; then stir in the yolks of two eggs and half the white of one, well +beaten together. Beat thoroughly, pour into a deep crust, and bake. When +done, cover with the remaining whites of the eggs, beaten with one and a +half tablespoonfuls of sugar, and brown lightly in the oven. + +LEMON MERINGUE CUSTARD.--Heat two cups of milk to boiling, add a +tablespoonful of cornstarch well braided with a little cold milk; let +the whole simmer till thickened, stirring constantly. Allow it to cool, +add one third of a cup of sugar and the beaten yolks of two eggs. Bake +in an under crust, and cover with a meringue made of the whites of the +eggs beaten to a stiff froth with two tablespoonfuls of sugar mixed +with grated lemon peel. If liked, a spoonful of lemon juice may be +added, a few drops at a time, during the beating of the meringue. + +ONE-CRUST PEACH PIE.--Pare and remove the stones from ripe, nice +flavored peaches; stew till soft in the smallest quantity of water +possible without burning. Rub through a colander, or beat smooth with a +large spoon. Add sugar as required. Bake with one crust. If the peach +sauce is evaporated until quite dry, it is very nice baked in a granola +crust. When done, meringue with the whites of two eggs whipped stiff +with two tablespoonfuls of sugar. The flavor is improved by adding by +degrees to the egg while whipping, a tablespoonful of lemon juice. +Return to the oven and brown lightly. Serve cold. + +Canned peaches or stewed dried peaches may be used in place of the fresh +ones. In using the dried peaches, carefully examine and wash; soak them +over night in cold water, and stew them in the same water until soft +enough to rub through the colander. For each pie, add two tablespoonfuls +of sweet cream, and sufficient sugar to sweeten; too much, sugar +destroys the flavor of the fruit. Evaporated peaches, soaked over night +and stewed carefully until tender, then removed from the syrup, which +may be sweetened and boiled until thick and rich and afterward turned +over the peaches, makes a delicious pie. Bake in one crust, with or +without a meringue. + +ORANGE PIE.--Rub smooth a heaping tablespoonful of cornstarch in +three tablespoonfuls of water; pour over it a cup of boiling water, and +cook until clear, stirring frequently that no lumps form. Add one cupful +of sour orange juice, a little grated rind, and the juice of one lemon, +with two eggs. Bake with under crust only. Meringue the top when baked, +with the whites of the eggs well beaten with a tablespoonful of sugar, +and a very little grated orange peel sprinkled over it. + +PEACH CUSTARD PIE.--Cover a pie plate with an under crust. Take +fresh peaches, pare, halve, and stone them, and place a layer, hollow +side up, in the pie. Prepare a custard with one egg, one cup of milk, +and three tablespoonfuls of sugar. Pour the custard over the peaches, +and bake. If the quantity given will not entirely cover the peaches, a +little more must be prepared. Canned peaches which are not broken can be +used instead of fresh ones. The pieces should be drained free from +juice, and less sugar used. + +PRUNE PIE.--Prepare and cook sweet California prunes as directed +for Prune Marmalade. Fill an under crust and bake. The top may be +ornamented with strips of crust or pastry leaves; or if desired, may be +meringued with the whites of two eggs beaten to a stiff froth with two +tablespoonfuls of sugar and a little grated lemon peel. This pie is +excellent baked in a granola crust. + +PUMPKIN PIE.--To prepare the pumpkin, cut into halves, remove the +seeds, divide into moderately small pieces, and bake in the oven until +thoroughly done. Then scrape from the shell, rub through a colander, and +proceed as follows: For one and one third pints of the cooked pumpkin +use one quart of hot, rich, sweet milk. Add one half cup of sugar and +the well-beaten yolks of three eggs, beat well together, add the whites +of the eggs beaten to a stiff froth, and beat thoroughly. Line the tins +with a stiff cream paste, fill, and bake in a moderate oven till the +pies are barely firm in the center, or till the custard is well set. + +PUMPKIN PIE NO. 2.--For each pie desired, take one half pint of +baked pumpkin, a pint of rich milk, one third of a cup of sugar, and two +eggs. Mix the sugar and eggs, add the pumpkin, and lastly the milk, +which should be hot, and beat all together with an egg beater until very +light. Fill the crust, and bake slowly. + +PUMPKIN PIE WITHOUT EGGS.--Prepare the pumpkin as previously +directed. For two medium-sized pies, heat a pint and a half of milk in a +farina kettle, and when scalding, stir into it two scant tablespoonfuls +of white flour rubbed smooth in a little cold milk. Cook, stirring +often, until it thickens. Add half a cup of sugar, or a little less of +syrup, to a pint and a half of the sifted pumpkin, and after beating +well together, stir this into the hot milk. Bake in an under crust; or, +for three pies, take one quart and a cupful of pumpkin, three fourths of +a cup of sugar, two thirds of a cup of best New Orleans molasses, and +three pints of hot milk. Beat all together thoroughly. Line deep plates +with a cream crust, and bake an hour and a half in a moderate oven. + +SIMPLE CUSTARD PIE.--For one pie, take one pint of milk, two +well-beaten eggs, one third of a cup of sugar, and a little grated lemon +rind for flavor. Bake in an under crust. If eggs are scarce, a very good +pie can be made by using only one egg, and a tablespoonful of +cornstarch, with the above proportions of milk and sugar; in which case, +heat the milk to scalding, stir in the cornstarch, and cook till +thickened; cool, and then add the well-beaten egg. If preferred, the +crust may be baked before filling, and the custard steamed, meanwhile. + +SQUASH PIE.--Squash prepared as directed for pumpkin, and flavored +with rose water, makes an excellent pie. Or, for each pie desired, take +one pint of rich milk (part cream if it can be afforded), add one cup of +nicely baked mealy squash which has been rubbed through a colander, one +third of a cup of sugar, and two well-beaten eggs. Beat all together +thoroughly. Bake in a deep pan slowly and carefully until firm. + +SQUASH PIE WITHOUT EGGS.--Bake the squash in the shell; when done, +remove with a spoon and mash through a colander. For one pie, take eight +tablespoonfuls of the squash, half a cup of sugar, and one and one third +cups of boiling milk. Pour the milk slowly over the squash, beating +rapidly meanwhile to make the mixture light. Bake in one crust. + +SWEET-APPLE CUSTARD PIE.--Into one pint of new milk, grate three +ripe sweet apples (Golden Sweets are excellent); add two well-beaten +eggs, and sugar to taste. Bake with under crust only. + +SWEET POTATO PIE.--Bake sufficient sweet potatoes to make a pint of +pulp when rubbed through a colander; add a pint of rich milk, a scant +cup of sugar, salt if desired, the yolks of two eggs, and a little +grated lemon rind for flavor. Bake with under crust. When done, meringue +with the whites of the eggs beaten up with a tablespoonful of sugar. + + +CAKE. + +GENERAL SUGGESTIONS.--Always sift the flour for cake before +measuring out the amount required. Use the best granulated white sugar. +Eggs for use in cake are better to have the yolks and whites beaten +separately. Beat the former until they cease to froth and begin to +thicken as if mixed with flour. Beat the whites until stiff enough to +remain in the bowl if inverted. Have the eggs and dishes cool, and if +practicable, beat in a cool room. Use earthen or china bowls to beat +eggs in. + +If fruit is to be used, it should be washed and dried according to +directions given on page 298, and then dusted with flour, a +dessertspoonful to the pound of fruit. For use in cup cake or any other +cake which requires a quick baking, raisins should be first steamed. If +you have no patent steamer, place them in a close covered dish within an +ordinary steamer, and cook for an hour over a kettle of boiling water. +This should be done the day before they are to be used. + +Use an earthen or granite-ware basin for mixing cake. Be very accurate +in measuring the materials, and have them all at hand and all utensils +ready before beginning to put the cake together. If it is to be baked at +once, see that the oven also is at just the right temperature. It should +be less hot for cake than for bread. Thin cakes require a hotter oven +than those baked in loaves. They require from fifteen to twenty minutes +to bake; thicker loaves, from thirty to sixty minutes. For loaf cakes +the oven should be at such a temperature that during the first half of +the time the cake will have risen to its full height and just begun to +brown. + +The recipes given require neither baking powder, soda, nor saleratus. +Yeast and air can be made to supply the necessary lightness, and their +use admits of as great a variety in cakes as will be needed on a +hygienic bill of fare. + +In making cake with yeast, do not use very thick cream, as a rich, oily +batter retards fermentation and makes the cake slow in rising. If the +cake browns too quickly, protect it by a covering of paper. If necessary +to move a cake in the oven, do it very gently. Do not slam the oven door +or in any way jar a cake while baking, lest it fall. Line cake tins with +paper to prevent burning the bottom and edges. Oil the paper, not the +tins, very lightly. Cake is done when it shrinks from the pan and stops +hissing, or when a clean straw run into the thickest part comes up +clean. + +As soon as possible after baking, remove from the pan, as, if allowed to +remain in the pan, it is apt to become too moist. + + +_RECIPES._ + +APPLE CAKE.--Scald a cup of thin cream and cool to blood heat, add +one and a half cups of sifted white flour, one fourth of a cup of sugar, +and a gill of liquid yeast or one half cake of compressed yeast +dissolved in a gill of thin cream. Beat well together, set in a warm +place, and let it rise till perfectly light. When well risen, add one +half cup of sugar mixed with one half cup of warm flour. Beat well and +set in a warm place to rise again. When risen a second time, add two +eggs, whites and yolks beaten separately, and about one tablespoonful of +flour. Turn the whole into three round shallow baking tins, which have +been previously oiled and warmed, and place where it will rise again for +an hour, or until it is all of a foam. Bake quickly in a moderately hot +oven. Make this the day before it is needed, and when ready to use +prepare a filling as follows: Beat together the whites of two eggs, one +half cup of sugar, the juice of one lemon, and two large tart apples +well grated. Heat in a farina kettle until all are hot; cool, and +spread between the layers of cake. This should be eaten the day the +filling is prepared. + +COCOANUT CUSTARD CAKE.--Make the cake as directed in the preceding +recipe. For the filling, prepare a soft custard by heating just to the +boiling point one pint of rich milk previously flavored with cocoanut; +into which stir A tablespoonful of cornstarch braided with a little +milk, and let it boil until thickened. Beat together an egg and one +third of a cup of sugar, and turn the hot mixture slowly over it, +stirring constantly till the custard thickens. When cold, spread between +the layers of raised cake. + +CREAM CAKE.--Prepare the cake as above. Spread between the layers +when cold a cream made as follows: Stir into one half pint of boiling +milk two teaspoonfuls of cornstarch rubbed smooth in a little cold milk. +Take with two tablespoonfuls of sugar; return to the rest of the custard +and cook, stirring constantly until quite thick. Cool and flavor with a +teaspoonful of vanilla or rose water. + +DELICATE CUP CAKE.--This cake contains no soda or baking powder, +and to make it light requires the incorporation of as much air as +possible. In order to accomplish this, it should be put together in the +same manner as directed for Batter Breads (page 154). Have all material +measured and everything in readiness before beginning to put the cake +together, then beat together the yolk of one egg, one cup of sugar, and +one cup of very cold sweet cream, until all of a foam; add a little +grated lemon rind for flavoring; stir in slowly, beating briskly all the +time, two cups of granular white flour (sometimes termed gluten flour) +or Graham meal. When all the flour is added, add lastly the beaten +whites of two eggs, stirring just enough to mix them well throughout the +whole; turn at once into slightly heated gem irons which have been +previously oiled, and bake in a moderately quick oven. If made according +to directions, this cake will be very light and delicate. It will not +puff up much above its first proportions, but will be light throughout. + +A nice cake may be prepared in the same manner with Graham meal or even +white flour, by the addition of a heaping tablespoonful of cornstarch +sifted into the flour, in the way in which baking powder is ordinarily +mixed with flour before using. + +FIG LAYER CAKE.--Prepare the cake as directed for Apple Cake. Chop +one half pound of figs very fine, add one half cup of sugar, one cup of +water and boil in a farina kettle until soft and homogeneous. Cool, and +spread between the cakes. Or chop steamed figs very fine, mix with an +equal quantity of almondine, and use. + +FRUIT JELLY CAKE.--Prepare the cake as in the foregoing, using +fruit jelly between the layers. + +GOLD AND SILVER CAKE.--Prepare the cake as for Apple Cake. When it +has risen the second time, measure out one third of it, and add the +yolks of the eggs to that portion with a little grated lemon rind for +flavoring; add the whites with some very finely pulverized desiccated +cocoanut to the other two thirds. Make two sheets of the white and one +of the yellow. Allow them to become perfectly light before baking. When +baked, place the yellow portion between the two white sheets, binding +them together with a little frosting or white currant jelly. + +ICING FOR CAKES.--Since icing adds to the excess of sugar contained +in cakes, it is preferable to use them without it except when especially +desired for ornament. An icing without eggs may be prepared by boiling a +cup of granulated sugar in five tablespoonfuls of sweet milk for five +minutes, then beating until cool enough to spread. One with egg may be +easily made of six tablespoonfuls of powdered sugar, the white of one +egg, and one teaspoonful of boiling water mixed without beating. A +colored icing may be made by using a teaspoonful of boiling cranberry +juice or other red fruit juice instead of water. The top of the icing +may be ornamented with roasted almonds, bits of colored sugar or frosted +fruits, directions for the preparation of all of which have already been +given. + +ORANGE CAKE.--Prepare the cake as for Apple Cake, and bake in two +layers. For the filling, take two good-sized, juicy oranges. Flavor two +tablespoonfuls of sugar by rubbing it over the skin of the oranges, then +peel, remove the white rind, and cut into small pieces, discarding the +seeds and the central pith. Put the orange pulp in a china bowl, and set +in a dish of boiling water. When it is hot, stir in a heaping +teaspoonful of cornstarch which has been braided smooth in two spoonfuls +of water. Stir constantly until the starch has cooked, and the whole +becomes thickened. Beat the yolk of one egg to a cream with two +tablespoonfuls of sugar. Stir this very gradually, so as not to lump, +into the orange mixture, and cook two or three minutes longer. Remove +from the fire, and when cool, spread between the cakes. If the oranges +are not very tart, a little lemon juice is an improvement. Meringue the +top of the cake with the white of the egg beaten up with the two +tablespoonfuls of sugar flavored with orange. + +FRUIT CAKE.--Make a sponge of one pint of thin cream which has been +scalded and cooled to lukewarm, one gill of liquid yeast or one half +cake of compressed yeast dissolved in a gill of cream, one half cup of +sugar, and two and one half cups of flour. Beat all together very +thoroughly and let rise until light. When light, add another half cup of +sugar, one half cup of rather thick cream which has been scalded and +cooled, one cup of warm flour, and after beating well together, set away +to rise again. When well risen, add one cup of seeded raisins, one +fourth cup of citron chopped fine, one half cup of Zante currants, two +well-beaten eggs, and about one and one third cups of flour. Turn into a +brick loaf bread pan, let it rise until very light, and bake. When done, +remove from the pan and set away until at least twenty-four hours old +before using. + +LOAF CAKE.--Scald a cup of rather thin cream, and cool to blood +heat. Add one and one half cups of warm flour, one half a cup of sugar, +and one fourth cake of compressed yeast dissolved in two tablespoonfuls +of thin cream or as much of liquid yeast. Beat well, and let rise until +perfectly light; then add one half cup more of sugar mixed with one half +cup of warm flour. Beat well, and set away to rise a second time. When +again well risen, add the whites of three eggs beaten to a stiff froth, +one half cup of warm flour, and a little grated lemon rind, or two +teaspoonfuls of rose water to flavor. Turn into a brick loaf bread pan +lined with oiled paper, allow it to become perfectly light again, and +bake. This cake, like other articles made with yeast, should not be +eaten within at least twenty-four hours after baking. + +PINEAPPLE CAKE.--Prepare as for orange cake, using grated pineapple +in place of oranges. + +PLAIN BUNS.--These are the simplest of all cakes. Dissolve half a +small cake of compressed yeast in a cup of thin cream which has been +previously warmed to blood heat, add two cups of warm flour, and beat +thoroughly together. Put in a warm place, and let it rise till very +light. Add three tablespoonfuls of sugar mixed well with a half cup of +warm flour, one half cup of Zante currants, and sufficient flour to make +of the consistency of dough. Buns should be kneaded just as soft as +possible, and from fifteen to twenty minutes. Shape into biscuits a +little larger than an English walnut, place them on tins far enough +apart so they will not touch each other when risen. Put in a warm place +till they have risen to twice their first size, then bake in a +moderately quick oven. If desired, the currants may be omitted and a +little grated lemon rind for flavoring added with the sugar, or a bit of +citron may be placed in the top of each bun when shaping. When taken +from the oven, sprinkle the top of each with moist sugar if desired, or +glace by brushing with milk while baking. + +SPONGE CAKE.--For this will be required four eggs, one cup of +sugar, one tablespoonful of lemon juice with a little of the grated +rind, and one cup of white flour. Success in the making of sponge cake +depends almost wholly upon the manner in which it is put together. Beat +the yolks of the eggs until very light and thick, then add the sugar +little by little, beating it in thoroughly; add the lemon juice and the +grated rind. Beat the whites of the eggs until perfectly stiff and firm, +and fold or chop them very lightly into the yolk mixture. Sift the flour +with a sifter little by little over the mixture and fold it carefully +in. On no account stir either the white of the eggs or the flour in, +since stirring will drive out the air which has been beaten into the +eggs. Do not beat after the flour is added. The cake, when the flour is +all in, should be stiff and spongy. If it is liquid in character, it +will be apt to be tough and may be considered a failure. Bake in a +shallow pan in a rather hot oven fifteen or twenty minutes. + +SUGAR CRISPS.--Make a soft dough of two and one fourth cups of +Graham flour, one half cup of granulated white sugar, and one cup of +rather thick sweet cream. Knead as little as possible, roll out very +thinly, cut in rounds or squares, and bake in a quick oven. + +VARIETY CAKE.--Make the same as Gold and Silver Cake, and mix a +half cup of Zante currants and chopped raisins with the yellow portion. +The white portion may be flavored by adding a very little chopped citron +instead of the cocoanut, if preferred. + + + + +TABLE TOPICS. + + If families could be induced to substitute the apple--sound, ripe, + and luscious--for the pies, cakes, candies, and other sweetmeats + with which children are too often stuffed, there would be a + diminution of doctors' bills, sufficient in a single year to lay up + a stock of this delicious fruit for a season's use.--_Prof. + Faraday._ + + Food for repentance--mince pie eaten late at night. + + _Young Student_--"This cook book says that pie crust needs plenty of + shortening. Do you know what that means, pa?" + + _Father_--"It means lard." + + "But why is lard called shortening, pa?" + + "Because it shortens life." + + The health journals and the doctors all agree that the best and most + wholesome part of the New England country doughnut is the hole. The + larger the hole, they say, the better the doughnut. + + An old gentleman who was in the habit of eating a liberal slice of + pie or cake just before retiring, came home late one evening after + his wife had gone to bed. After an unsuccessful search in the + pantry, he called to his wife, "Mary, where is the pie?" His good + wife timidly acknowledged that there was no pie in the house. Said + her husband, "Then where is the cake?" The poor woman meekly + confessed that the supply of cake was also exhausted; at which the + disappointed husband cried out in a sharp, censorious tone, "Why, + what would you do if somebody should be sick in the night?" + + _Woman_ (to tramp)--"I can give you some cold buckwheat cakes and a + piece of mince pie." _Tramp_--(frightened) "What ye say?" + _Woman_--"Cold buckwheat cakes and mince pie." _Tramp_--(heroically) + "Throw in a small bottle of pepsin, Madam, and I'll take the + chances." + + + + +GRAVIES AND SAUCES + +Gravies for vegetables, sauces for desserts, and similar foods thickened +with flour or cornstarch, are among the most common of the poorly +prepared articles of the _cuisine_, although their proper preparation is +a matter of considerable importance, since neither a thin, watery sauce +nor a stiff, paste-like mixture is at all palatable. The preparation of +gravies and sauces is a very simple matter when governed by that +accuracy of measurement and carefulness of detail which should be +exercised in the preparation of all foods. In consistency, a properly +made sauce should mask the back of the spoon; that is to say, when +dipped into the mixture and lifted out, the metal of the spoon should +not be visible through it as it runs off. The proportion of material +necessary to secure this requisite is one tablespoonful of flour, +slightly rounded, for each half pint of water or stock. If the sauce be +made of milk or fruit juice, a little less flour will be needed. If +cornstarch be used, a scant instead of a full tablespoonful will be +required. The flour, or cornstarch should be first braided or rubbed +perfectly smooth in a very small amount of the liquid reserved for the +purpose (salt or sugar, if any is to be used, being added to the flour +before braiding with the liquid), and then carefully added to the +remaining liquid, which should be actively boiling. It should then be +continuously stirred until it has thickened, when it should be allowed +to cook slowly for five or ten minutes until the starch or flour is well +done. If through any negligence to observe carefully these simple +details, there should be lumps in the sauce, they must be removed before +serving by turning the whole through a fine colander or wire strainer. + +The double boiler is the best utensil for the preparation of sauces and +gravies, since it facilitates even cooking and renders them less liable +to become scorched. The inner cup should be placed on the top of the +range until the sauce has become thickened, as in the cooking of grains, +and afterwards placed in the outer boiler to continue the cooking as +long as needed. + +Cream gravies for vegetables may be delicately flavored with celery, by +steeping a few bits of celery in the milk for a few minutes, and +removing with a fork before adding the thickening. Sauces for puddings +may be similarly flavored, by steeping cocoanut or bits of orange or +lemon rind in the milk. + + +GRAVIES AND SAUCES FOR VEGETABLES. + + +_RECIPES._ + +BROWN SAUCE.--Heat a pint of thin cream, and when boiling, add half +a teaspoonful of salt and a tablespoonful of flour browned in the oven +as directed on page 274, and rubbed to a smooth paste with a little cold +milk. Allow it to boil rapidly, stirring constantly until thickened; +then cook more slowly, in a double boiler, for five or ten minutes. If +desired, the milk may be flavored with onion before adding the flour. +This makes a good dressing for potatoes. + +CREAM OR WHITE SAUCE.--Heat a pint of rich milk, part cream if it +can be afforded, to boiling, and stir into it one tablespoonful of flour +previously rubbed smooth in a little milk. Season with salt, and cook in +a double boiler five or ten minutes, stirring frequently that no lumps +be formed. If lumps are found in the sauce, turn it quickly through a +fine, hot colander into the dish in which it is to be served. + +CELERY SAUCE.--Cut half a dozen stalks of celery into +finger-lengths, and simmer in milk for ten or fifteen minutes. Skim out +the celery, add a little cream to the milk, salt to taste, and thicken +with flour as for white sauce. This is very nice for potatoes and for +toast. + +EGG SAUCE.--Heat a pint of milk to boiling, and stir in a +dessertspoonful of flour rubbed smooth in a little milk. Stir constantly +until the sauce is well thickened; add the well-beaten yolk of an egg, +turning it in very slowly and stirring rapidly so that it shall be well +mingled. Boil up once only, add a very little salt, and serve. The egg +makes an excellent substitute for cream. + +PEASE GRAVY.--A gravy prepared either of dried or green peas as +directed for Lentil Gravy on page 226, makes a suitable dressing for +baked potatoes. Lentil gravy is also good for the same purpose. The +addition of a little lemon juice to the lentil gravy makes another +variety. + +TOMATO GRAVY.--A gravy made of tomatoes as directed on page 261, is +excellent to use on baked or boiled sweet potatoes. + +TOMATO CREAM GRAVY.--Prepare a gravy as for Cream Sauce, using a +slightly heaping measure of flour. When done, add, just before serving, +for each quart of the cream sauce, one cup of hot, stewed tomato which +has been put through a fine colander to remove all seeds. Beat it +thoroughly into the sauce and serve on boiled or baked potato. + + +SAUCES FOR DESSERTS AND PUDDINGS. + + +_RECIPES._ + +ALMOND SAUCE.--Heat a pint of rich milk in the inner cup of a +double boiler, placed directly upon the stove. When the milk is boiling, +stir into it a heaping tablespoonful of flour which has been rubbed to a +cream in a little cold milk. Boil rapidly until thickened, stirring +constantly; then add three tablespoonfuls of almondine; place in the +outer boiler, and cook for five or ten minutes longer. + +CARAMEL SAUCE.--Stir a cup of sugar in a saucepan over the fire +until melted and lightly browned. Add one cup of boiling water, and +simmer ten minutes. + +COCOANUT SAUCE.--Flavor a pint of new milk with cocoanut, as +directed on page 298. Skim out the cocoanut, and add enough fresh milk +to make one pint. Heat the milk to boiling, add two tablespoonfuls of +sugar, thicken with two even spoonfuls of cornstarch, and proceed in the +same manner as for Mock Cream. + +CREAM SAUCE.--Beat together two thirds of a cup of sugar, one +tablespoonful of thick, sweet cream, and one egg. Wet half a teaspoonful +of cornstarch with a little milk, and stir in with the mixture; then +add five tablespoonfuls of boiling milk, stirring rapidly all the time. +Pour into the inner cup of a double boiler; have the water in the outer +cup boiling, and cook five minutes. Flavor to taste. + +CRANBERRY PUDDING SAUCE.--To a quart of boiling water add two cups +of sugar, and when well dissolved, one quart of carefully sorted +cranberries. Mash the berries as much as possible with a silver spoon, +and boil just seven minutes. Turn through a colander to remove skins, +cool and serve. + +CUSTARD SAUCE.--Rub two teaspoonfuls of flour to a smooth paste +with half a cup of new milk. Heat two and a half cups of fresh milk in a +double boiler to scalding, then stir in the braided flour; heat again, +stirring constantly till just to the boiling point, but no longer; +remove from the stove and cool a little. Beat together one egg, three +tablespoonfuls of sugar, and a little lemon rind for flavoring. Turn the +hot milk over this, a little at a time, stirring briskly meanwhile. +Return the whole to the double boiler, and cook, stirring frequently, +until when a spoon is dipped into the custard a coating remains upon it. +Then remove at once from the fire. If the spoon comes out clean, the +custard is not sufficiently cooked. + +EGG SAUCE.--Separate the yolks and whites of three eggs. Beat the +whites to a stiff froth, and stir in very gently, so as not to let the +air out of the beaten whites, one cup of powdered sugar and a +teaspoonful of vanilla or lemon flavoring powder. Lastly, stir in +carefully the beaten yolks of the eggs, and serve at once. + +EGG SAUCE NO. 2.--Beat the whites of three eggs to a stiff froth +with one half cup of sugar. Add three tablespoonfuls of lemon juice and +one of water. Serve at once. + +FOAMY SAUCE.--Beat one egg or the whites of two very thoroughly +with one half cup of sugar and a little grated lemon rind. Pour on this +very slowly, stirring constantly to make it smooth, one cup of boiling +milk, part cream if it can be afforded. If the whites alone are used, +they should not be beaten stiff. If preferred, the lemon may be omitted +and a tablespoonful or two of currant juice or quince jelly added last +as flavoring. + +FRUIT CREAM.--Take the juice pressed from a cupful of fresh +strawberries, red raspberries, or black caps, add to it one third of a +cup of sugar, and place in the ice chest till chilled. Set a cup of +sweet cream also on ice till very cold. When thoroughly cold, whip with +an egg beater till the froth begins to rise, then add to it the cold +fruit juice and beat again. Have ready the white of one egg beaten to a +stiff froth, which add to the fruit cream, and whip till no more froth +will rise. This makes a delicious dressing for simple grain molds and +blancmanges, but is so rich it should be used rather sparingly. Serve as +soon as possible after being prepared. Fruit syrup, in the proportion of +two or three tablespoonfuls to the pint of cream, may be used in the +same manner when the fresh juice is not available. The juice of orange, +quince, and pineapple may also be used in the same manner as that of +berries. + +FRUIT SAUCE.--Heat a pint of red raspberry, currant, grape, +strawberry, apricot, or any other fruit juice to scalding, and stir in a +tablespoonful of cornstarch previously rubbed to a cream with a little +cold water. Cook till it thickens; then add sugar according to the +acidity of the fruit. Strain and cool before using. If fruit juice is +not available, two or three tablespoonfuls of pure fruit jelly may be +dissolved in a pint of hot water and used instead of the juice. A +mixture of red and black raspberry juice, or currant and raspberry, will +be found acceptable for variety. + +FRUIT SAUCE NO. 2.--Mash a quart of fresh berries, add one cup of +sugar, beat very thoroughly together, and set away until needed. Just +before it is wanted for serving, turn into a granite fruit kettle and +heat nearly to boiling, stirring constantly to avoid burning. Serve hot +with hot or cold puddings, or molded desserts. + +LEMON PUDDING SAUCE.--Heat to boiling, in a double boiler, a pint +of water in which are two slices of lemon, and stir into it a +dessertspoonful of cornstarch; cook four to five minutes, or until it +thickens. Squeeze the juice from one large lemon, and mix it with two +thirds of a cup of sugar. Add this to the cornstarch mixture, and allow +the whole to boil up once, stirring constantly; then take from the fire. +Leave in the double boiler, surrounded by the hot water, for ten +minutes. Cool to blood heat before serving. + +MOCK CREAM.--Heat a pint of fresh, unskimmed milk in a double +boiler. When the milk is boiling, stir in two tablespoonfuls of sugar, +and two even tablespoonfuls of cornstarch which has first been rubbed +smooth in a very little cold milk. Bring just to a boil, stirring +constantly; then pour the hot mixture, a little at a time, beating +thoroughly all the while, over the well-beaten white of one egg. Put +again into the double boiler, return to the fire, and stir till it +thickens to the consistency of cream. + +MOLASSES SAUCE.--To one half cup of molasses, add one half cup of +water, and heat to boiling. Thicken with a teaspoonful of flour rubbed +to a cream with a little cold water. Serve hot. + +ORANGE SAUCE.--Squeeze a cupful of juice from well-flavored, sour +oranges. Heat a pint of water, and when boiling, thicken with a +tablespoonful of cornstarch. Add the orange juice, strain, and sweeten +to taste with sugar that has been flavored by rubbing over the yellow +rind of an orange until mixed with the oil in the rind. If a richer +sauce is desired, the yolk of an egg may be added lastly, and the sauce +allowed to cook until thickened. + +PEACH SAUCE.--Strain the juice from a well-kept can of peaches. +Dilute with one half as much water, heat to boiling, and thicken with +cornstarch, a scant tablespoonful to the pint of liquid. + +PLAIN PUDDING SAUCE.--Thicken one and one half cups of water with +one tablespoonful of cornstarch; boil a few minutes, then stir in two +thirds of a cup of sugar, and one half cup of sweet cream. Take off the +stove, and flavor with a little rose, vanilla, or lemon. + +RED SAUCE.--Pare and slice a large red beet, and simmer gently in +three cups of water for twenty minutes, or until the water is rose +colored, then add two cups of sugar, the thin yellow rind and juice of +one lemon, and boil until the whole is thick syrup. Strain, add a +teaspoonful of rose water or vanilla, and serve. + +ROSE CREAM.--Remove the thick cream from the top of a pan of cold +milk, taking care not to take up any of the milk. Add sugar to sweeten +and a teaspoonful or two of rose water. Beat with an egg beater until +the whole mass is thick. Good thick cream, beaten in this manner, makes +nearly double its original quantity. + +SAGO SAUCE.--Wash one tablespoonful of sago in two or three waters, +then put it into a saucepan with three fourths of a cup of hot water, +and some bits of lemon peel. Simmer gently for ten minutes, take out the +lemon peel, add half a cup of quince or apricot juice; and if the +latter, the strained juice of half a lemon, and sugar to taste. Beat +together thoroughly. + +WHIPPED CREAM SAUCE.--Beat together with an egg beater until of a +stiff froth one cup of sweet cream which has been cooled to a +temperature of 64 deg. or less, one teaspoonful of vanilla or a little +grated lemon rind, and one half cup of powdered white sugar, and the +whites of one or two eggs. The sauce may be variously flavored with a +little fruit jelly beaten with the egg, before adding to the cream. + + + + +TABLE TOPICS. + + Whether or not life is worth living, all depends upon the + liver.--_Sel._ + + Diet cures mair than doctors.--_Scotch Proverb._ + + According to the ancient Hindu Scriptures, the proper amount of food + is half of what can be conveniently eaten. + + Every hour you steal from digestion will be reclaimed by + indigestion.--_Oswald._ + + "Very few nations in the world," says a sagacious historian, + "produce better soldiers than the Russians. They will endure the + greatest fatigues and sufferings with patience and calmness. And it + is well know that the Russian soldiers are from childhood nourished + by simple and coarse vegetable food. The Russian Grenadiers are the + finest body of men I ever saw,--not a man is under six feet high. + Their allowance consists of eight pounds of black bread, and four + pounds of oil per man for eight days." + + Colonel Fitzgibbon was, many years ago, colonial agent at London for + the Canadian Government, and wholly dependent upon remittances from + Canada for his support. On one occasion these remittances failed to + arrive, and it being before the day of cables, he was obliged to + write to his friends to ascertain the reason of the delay. Meanwhile + he had just one sovereign to live upon. He found he could live upon + a sixpence a day,--four pennyworth of bread, one pennyworth of milk, + and one pennyworth of sugar. When his remittances arrived a month + afterward, he had five shillings remaining of his sovereign, and he + liked his frugal diet so well that he kept it up for several years. + + An hour of exercise to every pound of food.--_Oswald._ + + Some eat to live, they loudly cry; + But from the pace they swallow pie + And other food promiscuously, + One would infer they eat to die. + + --_Sel._ + + + + +BEVERAGES + +The use of beverages in quantities with food at mealtime is prejudicial +to digestion, because they delay the action of the gastric juice upon +solid foods. The practice of washing down food by copious draughts of +water, tea, or coffee is detrimental, not only because it introduces +large quantities of fluid into the stomach, which must be absorbed +before digestion can begin, but also because it offers temptation to +careless and imperfect mastication, while tea and coffee also serve as a +vehicle for an excessive use of sugar, thus becoming a potent cause of +indigestion and dyspepsia. It is best to drink but sparingly, if at all, +at mealtimes. Consideration should also be given to the nature of the +beverage, since many in common use are far from wholesome. Very cold +fluids, like iced water, iced tea, and iced milk, are harmful, because +they cool the contents of the stomach to a degree at which digestion is +checked. If drunk at all, they should be taken only in small sips and +retained in the mouth until partly warmed. + +Tea is often spoken of as the "cup that cheers but not inebriates." +"The cup that may cheer yet does injury" would be nearer the truth, for +there is every evidence to prove that this common beverage is +exceedingly harmful, and that the evils of its excessive use are second +only to those of tobacco and alcohol. Tea contains two harmful +substances, theine and tannin,--from three to six per cent of the former +and more than one fourth its weight of the latter. Theine is a poison +belonging to the same class of poisonous alkaloids, and is closely +allied to cocaine. It is a much more powerful poison than alcohol, +producing death in less than one hundredth part the deadly dose of +alcohol; and when taken in any but the smallest doses, it produces all +the symptoms of intoxication. Tannin is an astringent exercising a +powerful effect in delaying salivary and stomach digestion, thus +becoming one of the most common causes of digestive disorders. It is +also a matter of frequent observation that sleeplessness, palpitation of +the heart, and various disorders of the nervous system frequently follow +the prolonged use of tea. Both theine and tannin are more abundant in +green than in black tea. + +The dependence of the habitual tea-drinker upon the beverage, and the +sense of loss experienced when deprived of it, are among the strongest +proofs of its evil effects, and should be warnings against its use. No +such physical discomfort is experienced when deprived of any article of +ordinary food. The use of tea makes one feel bright and fresh when +really exhausted; but, like all other stimulants, it is by exciting +vital action above the normal without supplying extra force to support +the extra expenditure. The fact that a person feels tired is evidence +that the system demands rest, that his body is worn and needs repair; +but the relief experienced after a cup of tea is not recuperation. +Instead, it indicates that his nerves are paralyzed so that they are +insensible to fatigue. + +Some people suppose the manner of preparing tea has much to do with its +deleterious effects, and that by infusion for two or three minutes only, +the evils resulting from the tannin will be greatly lessened. This, +however, is a delusion, if the same amount of tea be used proportionate +to the water; for tannin in its free state, the condition in which it is +found in tea is one of the most readily soluble of substances; and tea +infused for two minutes is likely to hold nearly as much tannin in +solution as that infused for a longer period. + +Tea is not a food, and it can in no wise take the place of food, as so +many people attempt to make it, without detriment to health in every +respect. + +Coffee, cocoa, and chocolate rank in the same category with tea, as +beverages which are more or less harmful. Coffee contains caffein, a +principle identical with theine and a modified form of tannin, though in +less quantity than tea. Cocoa and chocolate contain substances similar +to theine and equally harmful, though usually present in much less +proportion than in tea. + +Custom has made the use of these beverages so common that most people +seldom stop to inquire into their nature. Doubtless the question arises +in many minds; If these beverages contain such poisons, why do they not +more commonly produce fatal results?--Because a tolerance of the poison +is established in the system by use, as in the case of tobacco and other +narcotics and stimulants; but that the poisons surely though insidiously +are doing their work is attested by the prevalence of numerous disorders +of the digestive and nervous systems, directly attributable to the use +of these beverages. + +Both tea and coffee are largely adulterated with other harmful +substances, thus adding another reason why their use should be +discarded. It is stated on good authority that it is almost impossible +to obtain unadulterated ground coffee. + +In view of all these facts, it certainly seems wisest if a beverage is +considered essential, to make use of one less harmful. Hot milk, hot +water, hot lemonade, caramel coffee, or some of the various grain +coffees, recipes for which are give in the following pages, are all +excellent substitutes for tea and coffee, if a hot drink is desired. + + +_RECIPES_ + +BEET COFFEE.--Wash best beets thoroughly, but do not scrape; slice, +and brown in a moderate oven, taking care not to burn. When brown, break +in small pieces and steep the same as ordinary coffee. + +CARAMEL COFFEE.--Take three quarts best bran, one quart corn meal, +three tablespoonfuls of molasses; mix and brown in the oven like +ordinary coffee. For every cup of coffee required, use one heaping +tablespoonful of the caramel. Pour boiling water over it, and steep, not +boil, for fifteen or twenty minutes. + +CARAMEL COFFEE NO. 2.--Take one cup each of white flour, corn meal, +unsifted Graham flour, and molasses. Mix well, and form into cakes half +an inch thick and a little larger around than a silver dollar. If the +molasses is not thin enough to take up all the dry material, one fourth +or one half a cup of cold water may be added for that purpose. Bake the +cakes in the oven until very dark brown, allowing them to become +slightly scorched. When desired for use, take one cake for each cup of +coffee required, pour sufficient water over them, and steep, not boil, +twenty minutes. + +CARAMEL COFFEE NO. 3.--To three and one half quarts of bran and one +and one half quarts of corn meal, take one pint of New Orleans molasses +and one half pint of boiling water. Put the water and molasses together +and pour them over the bran and corn meal which have been previously +mixed. Rub all well together, and brown slowly in the oven, stirring +often, until a rich dark brown. Use one heaping tablespoonful of coffee +to each small cup of boiling water, let it just boil up, then steep on +the back of the stove for five or ten minutes. + +CARAMEL COFFEE NO. 4.--Beat together four eggs and one pint of +molasses, and mix thoroughly with four quarts of good wheat bran. Brown +in the oven, stirring frequently. Prepare for use the same as the +preceding. + +MRS. T'S CARAMEL COFFEE.--Make a rather thick batter of Graham +grits or Graham meal and milk, spread it in shallow pans and bake in a +moderate oven until evenly done throughout. Cut the cake thus prepared +into thin strips, which break into small uniform pieces and spread on +perforated tins or sheets and brown in the oven. Each piece should be +very darkly and evenly browned, but not burned. For each cup of coffee +required, steep a small handful in boiling water for ten or fifteen +minutes, strain and serve. + +PARCHED GRAIN COFFEE.--Brown in the oven some perfectly sound +wheat, sweet corn, barley, or rice, as you would the coffee berry. If +desired, a mixture of grains may be used. Pound or grind fine. Mix the +white of an egg with three tablespoonfuls of the ground grain, and pour +over it a quart of boiling water. Allow it to come just to the boiling +point, steep slowly for twelve or fifteen minutes, and serve. + +WHEAT, OATS AND BARLEY COFFEE.--Mix together equal quantities of +these grains, brown in the oven like ordinary coffee, and grind. To one +quart of boiling water take three tablespoonfuls of the prepared coffee +mixed with the white of an egg, and steep in boiling water ten or +fifteen minutes. + + +_RECIPES FOR COLD BEVERAGES._ + +BLACKBERRY BEVERAGE.--Crush a quart of fresh blackberries, and pour +over them a quart of cold water; add a slice of lemon and a teaspoonful +of orange water, and let it stand three or four hours. Strain through a +jelly bag. Sweeten to taste with a syrup prepared by dissolving white +sugar in hot water, allowing it to become cold before using. Serve at +once with bits of broken ice in the glasses, or place the pitcher on ice +until ready to serve. + +FRUIT BEVERAGE.--A great variety of pleasant, healthful drinks may +be made by taking equal quantities of water and the juice of currants, +strawberries, raspberries, cherries, or a mixture of two kinds, as +raspberries and currants, sweetening to taste, and putting into each +glass a small lump of ice. Directions for the preparation of fruit +juices will be found on page 209. + +FRUIT BEVERAGE NO. 2.--Mash a pint of red raspberries, add one cup +of canned pineapple or half a fresh one chopped fine; pour over all +three pints of water. Stir frequently, and let the mixture stand for two +hours. Strain, add the juice of six lemons, and sugar or syrup to +sweeten. + +ANOTHER.--Extract the juice from three lemons and as many sour +oranges, add a quart of cold water, sugar or syrup to sweeten, half a +teaspoonful of rose water, and a cup of pure grape juice; or the rose +water and grape juice may be omitted and two tablespoonfuls of +strawberry, raspberry, or cherry juice used instead, and the whole +poured over half a dozen slices of pineapple, and allowed to stand until +well flavored before using. + +FRUIT CORDIAL.--Crush a pint of blackberries, raspberries, grapes, +currants, or cherries, adding the juice of two sour oranges, and a +sliced lemon; pour over all a quart of cold water. Stir the mixture +frequently and let it stand for two hours, then strain and add a syrup +made by dissolving white sugar in boiling water, sufficient to sweeten. +Cool on ice and serve. + +GRAPE BEVERAGE.--Crush two pounds of perfectly ripened purple +grapes and strain the juice through a jelly bag. Add to the juice three +tablespoonfuls of granulated sugar or syrup, and dilute with cold water +to suit the taste. + +LEMONADE.--Use three large or four medium-sized lemons for each +quart of water, and from six to eight tablespoonfuls of sugar. Rub or +squeeze the lemons till soft. Cut a slice or two from each, and extract +the juice with a lemon drill; strain the juice through a fine wire +strainer to remove the seeds and bits of pulp, and pour it over the +sugar. Add the slices of lemon, and pour over all a very little boiling +water to thoroughly dissolve the sugar; let it stand ten or fifteen +minutes, then add the necessary quantity of cold water, and serve. Or +rub the sugar over the outside of the lemons to flavor it, and make it +into a syrup by adding sufficient boiling water to dissolve it. Extract +and strain the lemon juice, add the prepared syrup and the requisite +quantity of cold water, and serve. + +MIXED LEMONADE.--A very pleasant, cooling summer drink is made from +the juice of six oranges and six lemons, with sugar to taste; add to +this some pounded ice and the juice of a small can of pineapple, and +lastly pour over the whole two quarts of water. + +OATMEAL DRINK.--Boil one fourth of a pound of oatmeal in three +quarts of water for half an hour, then add one and one half +tablespoonfuls of sugar, strain and cool. It may be flavored with a +little lemon or raspberry syrup if desired; or the sugar may be omitted +and a quart of milk added. Cool on ice and serve. + +ORANGEADE.--Pare very thin from one orange a few bits of the yellow +rind. Slice three well-peeled sour oranges, taking care to remove all +the white portion and all seeds. Add the yellow rind and a tablespoonful +of sugar; pour over all a quart of boiling water. Cover the dish, and +let it remain until the drink is cold. Or, if preferred, the juice of +the oranges may be extracted with a lemon drill and strained as for +lemonade. + +PINEAPPLE BEVERAGE.--Pare and chop quite fine one fresh pineapple; +add a slice or two of lemon, and cover with three pints of boiling +water. Let it stand for two hours or more, stirring frequently; then +strain and add the juice of five lemons, and sugar or syrup to sweeten. + +PINEAPPLE LEMONADE.--Lemonade made in the usual manner and flavored +with a few spoonfuls of canned pineapple juice, is excellent for +variety. + +PINK LEMONADE.--Add to a pint of lemonade prepared in the usual +manner half a cup of fresh or canned strawberry, red raspberry, currant, +or cranberry juice. It gives a pretty color besides adding a pleasing +flavor. + +SHERBET.--Mash a quart of red raspberries, currants, or +strawberries, add the juice of a lemon, and pour over all three pints of +cold water. Stir frequently, and let it stand for two or three hours. +Strain through a jelly bag, sweeten to taste, and serve. + +TISANE.--This is a favorite French beverage, and is prepared by +chopping fine a cupful of dried fruits, such as prunes, figs, or +prunelles, and steeping for an hour in a quart of water, afterward +straining, sweetening to taste, and cooling on ice before using. + + + + +TABLE TOPICS. + + The nervousness and peevishness of our times are chiefly + attributable to tea and coffee. The digestive organs of confirmed + coffee drinkers are in a state of chronic derangement which reacts + on the brain, producing fretful and lachrymose moods. The snappish, + petulant humor of the Chinese can certainly be ascribed to their + immoderate fondness for tea.--_Dr. Bock._ + + Dr. Ferguson, an eminent physician who has carefully investigated + the influence of tea and coffee upon the health and development of + children, says he found that children who were allowed these + beverages gained but four pounds a year between the ages of thirteen + and sixteen, while those who had been allowed milk instead, gained + fifteen pounds in weight during the same period. + + Dr. Richardson, the eminent English physician and scientist, asserts + that the misery of the women of the poorer classes of the population + in England is more than doubled by the use of tea, which only + soothes or stimulates to intensify the after-coming depression and + languor. + + A physician recommended a lady to abandon the use of tea and coffee. + "O, but I shall miss it so," said she. + + "Very likely," replied her medical adviser, "but you are missing + health now, and will soon lose it altogether if you do not." + + Dr. Stenhouse, of Liverpool, once made a careful analysis of a + sample package of black tea, which was found to contain "some pure + Congo tea leaves, also siftings of Pekoe and inferior kinds, + weighing together twenty-seven per cent of the whole. The remaining + seventy-three per cent was composed of the following substances; + Iron, plumbago, chalk, China-clay, sand, Prussian-blue, tumeric, + indigo, starch, gypsum, catechu, gum, the leaves of the camelia, + sarangna, _Chlorantes officinalis_, elm, oak, willow, poplar, elder, + beach, hawthorn, and sloe." + + + + +MILK CREAM BUTTER + +MILK. + +Chemically considered, the constituents of milk are nitrogenous matter +(consisting of casein and a small proportion of albumen), fat, sugar of +milk, mineral matter, and water, the last constituting from sixty-five +to ninety per cent of the whole. + +The proportion of these elements varies greatly in the milk of different +animals of the same species and of the same animals at different times, +so that it is not possible to give an exact analysis. + +The analysis of an average specimen of cow's milk, according to Letheby, +is:-- + + Nitrogenous matter.......................................4.1 + Fat......................................................3.9 + Sugar of milk............................................5.2 + Mineral matter...........................................0.8 + Water...................................................86.0 + +If a drop of milk be examined with a microscope, it will be seen as a +clear liquid, holding in suspension a large number of minute globules, +which give the milk its opacity or white color. These microscopic +globules are composed of fatty matter, each surrounded by an envelope of +casein, the principal nitrogenous element found in milk. They are +lighter than the surrounding liquid, and when the milk remains at rest, +they gradually rise to the top and form cream. Casein, unlike albumen, +is not coagulated by heat; hence when milk is cooked, it undergoes no +noticeable change, save the coagulation of the very small amount of +albumen it contains, which, as it solidifies, rises to the top, carrying +with it a small portion of the sugar and saline matter and some of the +fat globules, forming a skin-like scum upon the surface. Casein, +although not coagulable by heat, is coagulated by the introduction into +the milk of acids or extract of rennet. The curd of cheese is coagulated +casein. When milk is allowed to stand for some time exposed to warmth +and air, a spontaneous coagulation occurs, caused by fermentative +changes in the sugar of milk, by which it is converted into lactic acid +through the action of germs. + +Milk is sometimes adulterated by water, the removal of more or less of +the cream, or the addition of some foreign substance to increase its +density. + +The quality of milk is more or less influenced by the food upon which +the animal is fed. Watery milk may be produced by feeding a cow upon +sloppy food. + +The milk of diseased animals should never be used for food. There is no +way by which such milk can invariably be detected, but Prof. Vaughan, of +Michigan University, notes the following kinds of milk to be avoided: + +1. Milk which becomes sour and curdles within a few hours after it has +been drawn, and before any cream forms on its surface. This is known in +some sections as 'curdly' milk, and it comes from cows with certain +inflammatory affections of the udder, or digestive diseases, or those +which have been overdriven or worried. + +2. "Bitter-sweet milk" has cream of a bitter taste, is covered with +'blisters,' and frequently with a fine mold. Butter and cheese made from +such milk cannot be eaten on account of the disagreeable taste. + +3. 'Slimy milk' can be drawn out into fine, ropy fibers. It has an +unpleasant taste, which is most marked in the cream. The causes which +lead to the secretion of this milk are not known. + +4. 'Blue milk' is characterized by the appearance on its surface, +eighteen or twenty-four hours after it is drawn, of small, indigo-blue +spots, which rapidly enlarge until the whole surface is covered with a +blue film. If the milk be allowed to stand a few days, the blue is +converted into a greenish or reddish color. This coloration of the milk +is due to the growth of microscopic organisms. The butter made from +'blue milk' is dirty-white, gelatinous, and bitter. + +5. 'Barnyard milk' is a term used to designate milk taken from unclean +animals, or those which have been kept in filthy, unventilated stables. +The milk absorbs and carries the odors, which are often plainly +perceptible. Such milk may not be poisonous, but it is repulsive. + +There is no doubt that milk often serves as the vehicle for the +distribution of the germs of various contagious diseases, like scarlet +fever, diphtheria, and typhoid fever, from becoming contaminated in some +way, either from the hands of milkers or from water used as an +adulterant or in cleansing the milk vessels. Recent investigations have +also shown that cows are to some extent subject to scarlet fever, the +same as human beings, and that milk from infected cows will produce the +same disease in the consumer. + +Milk should not be kept in brass or copper vessels or in earthen-ware +lined with lead glazing; for if the milk becomes acid, it is likely to +unite with the metal and form a poisonous compound. Glass and granite +ware are better materials in which to keep milk. + +Milk should never be allowed to stand uncovered in an occupied room, +especially a sitting-room or bedroom, as its dust is likely to contain +disease-germs, which falling into the milk, may become a source of +serious illness to the consumer. Indeed it is safest to keep milk +covered whenever set away, to exclude the germs which are at all times +present in the air. A good way is to protect the dishes containing milk +with several layers of cheese-cloth, which will permit the air but not +the germs to circulate in and out of the pans. Neither should it be +allowed to stand where there are strong odors, as it readily takes up by +absorption any odors to which it is exposed. + +A few years ago Dr. Dougall, of Glasgow, made some very interesting +experiments on the absorbent properties of milk. He inclosed in jars a +portion of substances giving off emanations, with a uniform quantity of +milk, in separate vessels, for a period of eight hours, at the end of +which time samples of the milk were drawn off and tested. The result was +that milk exposed to the following substances retained odors as +described:-- + +Coal gas, distinct; paraffine oil, strong; turpentine, very strong; +onions, very strong; tobacco smoke, very strong; ammonia, moderate; +musk, faint; asafetida, distinct; creosote, strong; cheese (stale), +distinct; chloroform, moderate; putrid fish, very bad; camphor, +moderate; decayed cabbage, distinct. + +These facts clearly indicate that if the emanations to which milk is +exposed are of a diseased and dangerous quality, it is all but +impossible that the milk can remain free from dangerous properties. + +Too much pains cannot be taken in the care of milk and vessels +containing it. Contact with the smallest quantity of milk which has +undergone fermentation will sour the whole; hence the necessity for +scrupulous cleanliness of all vessels which have contained milk before +they are used again for that purpose. + +In washing milk dishes, many persons put them first into scalding water, +by which means the albumen in the milk is coagulated; and if there are +any crevices or seams in the pans or pails, this coagulated portion is +likely to adhere to them like glue, and becoming sour, will form the +nucleus for spoiling the next milk put into them. A better way is first +to rinse each separately in cold water, not pouring the water from one +pan to another, until there is not the slightest milky appearance in the +water, then wash in warm suds, or water containing sal-soda, and +afterward scald thoroughly; wipe perfectly dry, and place if possible +where the sun will have free access to them until they are needed for +further use. If sunshine is out of the question, invert the pans or cans +over the stove, or place for a few moments in a hot oven. + +The treatment of milk varies with its intended use, whether whole or +separated from the cream. + +Cream rises best when the milk is quite warm or when near the +freezing-point. In fact, cream separates more easily from milk at the +freezing-point than any other, but it is not thick and never becomes so. +An intermediate state seems to be unfavorable to a full rising of the +cream. + +A temperature of 56 deg. to 60 deg.F. is a good one. Milk to be used whole +should be kept at about 45 deg. and stirred frequently. + +All milk obtained from city milkmen or any source not certainly known to +be free from disease-germs, should be sterilized before using. Indeed, +it is safest always to sterilize milk before using, since during the +milking or in subsequent handling and transportation it is liable to +become infected with germs. + +TO STERILIZE MILK FOR IMMEDIATE USE.--Put the milk as soon as +received into the inner dish of a double boiler, the outer vessel of +which should be filled with boiling water. Cover and heat the milk +rapidly to as near the boiling point as possible. Allow it to remain +with the water in the outer boiler actively boiling for half an hour, +then remove from the stove and cool very quickly. This may be +accomplished by pouring into shallow dishes, and placing these in cold +water, changing the water as frequently as it becomes warm, or by using +pieces of ice in the water. It is especially important to remember that +the temperature of the milk should be raised as rapidly as possible, and +when the milk is sufficiently cooked, cooled very quickly. Either very +slow heating or slow cooling may prove disastrous, even when every other +precaution is taken. + +Or, well-cleaned glass fruit cans may be nearly filled with milk, the +covers screwed on loosely, then placed in a kettle of cold water, +gradually heated to boiling and kept at that temperature for a half hour +or longer, then gradually cooled. Or, perfectly clean bottles may be +filled with milk to within two inches of the top, the neck tightly +closed with a wad of cotton, and the bottles placed in a steam cooker, +the water in which should be cold at the start, and steamed for half an +hour. + +This cooking of milk, while it destroys many of the germs contained in +milk, particularly the active disease-germs which are liable to be found +in it, thus rendering it more wholesome, and improving its keeping +qualities somewhat, does not so completely sterilize the milk that it +will not undergo fermentative changes. Under varying conditions some +thirty or forty different species of germs are to be found in milk, some +of which require to be subjected to a temperature above that of boiling +water, in order to destroy them. The keeping quality of the milk may be +increased by reboiling it on three successive days for a half hour or +longer, and carefully sealing after each boiling. + +TO STERILIZE MILK TO KEEP.--This is a somewhat more difficult +operation, but it may be done by boiling milk sealed in very strong +bottles in a saturated solution of salt. The milk used should be +perfectly fresh. It is best, when possible, to draw the milk from the +cow directly into the bottles. Fill the bottles to within two inches of +the top, cork them immediately and wire the corks down firmly and place +them in the cold salt solution. Boil fifteen minutes or half an hour. +Allow the solution to cool before removing them. If the bottles are +removed from the solution while hot, they will almost instantly break. +When cold, remove the bottles, and cover the tops with sealing wax. +Store in a cool place, shake thoroughly once or twice a week. Milk +sterilized in this manner will keep indefinitely. + +CONDENSED MILK.--Condensed milk is made by evaporating milk in a +vacuum to one fifth its original volume; it is then canned like any +other food by sealing at boiling temperature in air-tight cans. When +used, it should be diluted with five times its bulk of warm water. + +Condensed milk, when not thoroughly boiled in the process of +condensation, is liable to harbor disease-germs the same as any other +milk. + + +CREAM. + +Cream varies in composition according to the circumstances under which +it rises. + +The composition of an average specimen as given by Letherby is:-- + + Nitrogenous matter............................................ 2.7 + Fat.......................................................... 26.7 + Sugar of milk................................................. 2.8 + Mineral matter................................................ 1.8 + Water........................................................ 66.0 + +In the process of churning; the membranes of casein which surround each +of the little globules constituting the cream are broken, and the fat of +which they are composed becomes a compact mass known as butter. The +watery looking residue containing casein, sugar of milk, mineral matter, +and a small proportion of fat, comprises the buttermilk. + +Skim-milk, or milk from which the cream has been removed, and buttermilk +are analogous in chemical composition. + +The composition of each, according to Dr. Edward Smith, is:-- + +SKIM-MILK + + Nitrogenous matter......................................... 4.0 + Sugar...................................................... 3.8 + Fat........................................................ 1.8 + Mineral matter............................................. 0.8 + Water......................................................88.0 + +BUTTERMILK + + Nitrogenous matter..........................................4.1 + Sugar.......................................................3.6 + Fat.........................................................0.7 + Mineral matter..............................................0.8 + Water......................................................88.0 + +Skim-milk and buttermilk, when the butter is made from sweet cream and +taken fresh, are both excellent foods, although lacking the fat of new +milk. + +Cream is more easily digested than butter, and since it contains other +elements besides fat, is likewise more nutritious. In cream the fat is +held in the form of an emulsion which allows it to mingle freely with +water. As previously stated, each atom of fat is surrounded with a film +of casein. The gastric juice has no more power to digest casein than it +has free fat, and the little particles of fat thus protected are carried +to the small intestines, where the pancreatic juice digests them, and on +their way they do not interfere with the stomach digestion of other +foods, as the presence of butter and other free fats may do. + +It is because of its greater wholesomeness that in the directions for +the preparation of foods given in this work we have given preference to +the use of cream over that of butter and other free fats. The usual +objection to its use is its expense, and the difficulty of obtaining it +from city dealers. The law of supply and cost generally corresponds with +that of demand, and doubtless cream would prove no exception if its use +were more general. + +[Illustration: Creamery.] + +Cream may be sterilized and preserved in a pure state for some time, the +same as milk. + +Milk requires especial care to secure a good quality and quantity of +cream. Scrupulous cleanliness, good ventilation, and an unvarying +temperature are absolute essentials. The common custom of setting milk +in pans is objectionable, not only because of the dust and germs always +liable to fall into the milk, but also from the difficulty of keeping +milk thus set at the proper temperature for cream-rising. Every family +using milk in any quantity ought to have a set of creameries of large or +small capacity according to circumstances, in which the milk supply can +be kept in a pure, wholesome condition, and so arranged as to facilitate +the full rising of the cream if desired. A very simple and satisfactory +creamery, with space for ice around the milk, similar to that +represented in the accompanying cut, may be constructed by any tinman. + +The plan of scalding milk to facilitate the rising of the cream is +excellent, as it not only secures a more speedy rising, but serves to +destroy the germs found in the milk, thus lessening its tendency to +sour. The best way to do this is to heat the milk in a double boiler, or +a dish set inside another containing hot water, to a temperature of 150 +deg. to 165 deg.F. as indicated by wrinkles upon its surface. The milk +must not, however, be allowed to come to a boil. When scalded, it should +be cooled at once to a temperature of about 60 deg. F. and kept thus +during the rising of the cream. + + +BUTTER. + +Of all foods wholly composed of fat, good fresh butter is the most +wholesome. It should, however, be used unmelted and taken in a finely +divided state, and only in very moderate quantities. If exposed to great +heat, as on hot buttered toast, meats, rich pastry, etc., it is quite +indigestible. We do not recommend its use either for the table or for +cooking purposes when cream can be obtained, since butter is rarely +found in so pure a state that it is not undergoing more or less +decomposition, depending upon its age and the amount of casein retained +in the butter through the carelessness of the manufacturer. + +Casein, on exposure to air in a moist state, rapidly changes into a +ferment, which, acting upon the fatty matter of the butter, produces +rancidity, rendering the butter more or less unwholesome. Poor, tainted, +or rancid butter should not be used as food in any form. + +Good butter is pale yellow, uniform throughout the whole mass, and free +from rancid taste or odor. White lumps in it are due to the +incorporation of sour milk with the cream from which it was produced. A +watery, milk-like fluid exuding from the freshly cut surface of butter, +is evidence that insufficient care was taken to wash out all the +buttermilk, thus increasing its liability to spoil. + +The flavor and color of butter vary considerably, according to the breed +and food of the animal from which the milk was obtained. An artificial +color is often given to butter by the use of a preparation of annatto. + +Both salt and saltpeter are employed as preservatives for butter; a +large quantity of the former is often used to increase the weight of the +butter. + +ARTIFICIAL BUTTER.--Various fraudulent preparations are sold as +butter. Oleomargarine, one of the commonest, is made from tallow or +beef-fat, cleaned and ground like sausage, and heated, to separate the +oil from the membranes. It is then known as "butter-oil," is salted, +cooled, pressed, and churned in milk, colored with annatto, and treated +the same as butter. Butterine, another artificial product, is prepared +by mixing butter-oil and a similar oil obtained from lard, then churning +them with milk. + +An eminent analyst gives the following excellent way of distinguishing +genuine butter from oleomargarine:--"When true butter is heated over a +clear flame, it 'browns' and gives out a pleasant odor,--that of browned +butter. In heating there is more or less sputtering, caused by minute +particles of water retained in washing the butter. On the bottom of the +pan or vessel in which true butter is heated, a yellowish-brown crust is +formed, consisting of roasted or toasted casein. When oleomargarine is +heated under similar circumstances, it does not 'brown,' but becomes +darker by overheating, and when heated to dryness, gives off a grayish +steam, smelling of tallow. There is no 'sputtering' when it is being +heated, but it boils easily. If a pledget of cotton or a wick saturated +with oleomargarine be set on fire and allowed to burn a few moments +before being extinguished, it will give out fumes which are very +characteristic, smelling strongly of tallow, while true butter behaves +very differently." + +BUTTER IN ANCIENT TIMES.--Two kinds of butter seem to have been +known to the ancient Jews, one quite like that of the present day, +except that it was boiled after churning, so that it became in that warm +climate practically an oil; the other, a sort of curdled milk. The juice +of the Jerusalem artichoke was mixed with the milk, when it was churned +until a sort of curd was separated. The Oriental method of churning was +by putting the milk into a goat-skin and swinging and shaking the bag +until the butter came, as illustrated in the accompanying cut. + +[Illustration: Oriental Butter-Making.] + +An article still sold as butter in Athens is made by boiling the milk of +goats, allowing it to sour, and then churning in a goat-skin. The result +is a thick, white, foamy substance appearing more like cream than +butter. + +BUTTER-MAKING.--The manufacture of good butter is dependent upon +good cows and the care given them, as well as most careful treatment of +the milk and cream. The milk to be used for butter making, as indeed for +all purposes, should be most carefully strained through a wire strainer +covered with three or four thicknesses of perfectly clean cheese cloth. + +The following points given by an experienced dairyman will be found +worthy of consideration by all who have to do with the manufacture of +this article:-- + +"Milk is almost as sensitive to atmospheric changes as mercury itself. +It is a question among many as to what depth milk should be set to get +the most cream. It does not make so much difference as to the depth as +it does the protection of the milk from acid or souring. As soon as the +milk begins to sour, the cream ceases to rise. + +"With a clear, dry atmosphere the cream will rise clean in the milk; but +in that condition of the atmosphere which readily sours the milk, the +cream will not rise clean, but seems to hang in the milk, and this even +when the milk is protected by being set in water. + +"The benefit of setting milk in cold water is that the water protects +the milk from becoming acid until the cream has time to rise. For cream +to rise readily on milk set in cold water, the atmosphere in the room +should be warmer than the water. As much cream will rise on milk set in +cold water in one hour as on milk not set in water in twenty-four hours. +The milk should be skimmed while sweet, and the cream thoroughly stirred +at each skimming. + +"Cream skimmed from different milkings, if churned at the same time in +one churn, should be mixed eight to ten hours before churning; then the +cream will all come alike. + +"The keeping qualities of butter depend principally upon two things: +First, the buttermilk must be all gotten out; and secondly, the grain of +the butter should be kept as perfect as possible. Butter should not be +allowed to be churned after it has fairly come, and should not be +gathered compactly in the churn in taking out, but the buttermilk should +be drained from the butter in the churn, through a hair sieve, letting +the butter remain in the churn. Then take water and turn it upon the +butter with sufficient force to pass through the butter, and in +sufficient quantity to rinse the buttermilk all out of the butter. With +this process of washing the butter the grain is not injured or mashed, +and is thus far kept perfect. And in working in the salt the ladle or +roll or worker, whatever it is, should never be allowed to slip on the +butter,--if it does, it will destroy the grain,--but it should go upon +the butter in a pressing or rolling motion." + +Test the temperature of the cream with a thermometer, and churn it at +60 deg. in summer and 62 deg. in winter. If the butter is soft, it may be +hardened by pouring onto it while working a brine made by dissolving a +pint of salt in ten quarts of water. The salt used in the butter should +be carefully measured, three fourths of an ounce of salt to the pound +being the usual allowance. + +Butter, like milk, absorbs odors readily, and should never be allowed to +remain in occupied rooms or any place exposed to strong or foul odors, +but be kept covered in a cold place. + + +CHEESE. + +Cheese is a product of milk prepared by separating the casein, with more +or less of the cream, according to the manner in which it has been +prepared, from the other ingredients of the milk. It is an article, +which, although possessing a large proportion, of nutritive material, is +very difficult of digestion, and the use of which is very questionable, +not only for this reason, but because it is very liable to contain a +poison called tyrotoxicon, capable of producing most violent and indeed +fatal results, according to the remarkable researches of Prof. Vaughan +of Michigan University. This poison is sometimes found in ice cream and +custards, cream-puffs, etc., made from stale milk or cream. + +It is much better to use milk in its fresh, natural state than in any of +its products. Made into either butter or cheese, we lose some of its +essential elements, so that what is left is not a perfect food. + + +_RECIPES_ + +HOT MILK.--Milk is more easily digested when used hot. This is not +due to any marked chemical change in the milk, but to the stimulating +effect of heat upon the palate and stomach. + +To prepare hot milk, heat it in a double boiler until a wrinkled skin +appears upon the surface. In the double boiler it may be kept at the +proper temperature for a long time without difficulty, and thus +prepared, it forms one of the most healthful of foods. + +Milk, either cold or hot, should be taken a few sips only at a time, and +not be drank in copious draughts when used in connection with other +foods at mealtime. It will then coagulate in the stomach in small flakes +much more easily digested than the large mass resulting when a large +quantity is swallowed at a time. + +DEVONSHIRE OR CLOTTED CREAM.--This is prepared as follows: Strain +the milk as it comes fresh from the cow into a deep pan which will fit +tightly over a kettle in which water can be boiled, and set away in a +cool well-ventilated place, where it should be allowed to remain +undisturbed from eight to twelve hours or longer. Then take the pan up +very carefully so as not to disturb the cream, place over a kettle of +water, heat to near the boiling point, or until a rim of bubbles half an +inch wide forms all around the dish of milk. It must not, however, be +allowed to boil, or the cream will be injured. Now lift the pan again +with equal care back to a cool place and allow it to stand from twelve +to twenty-four hours longer. The cream should be a compact mass of +considerable thickness, and may be divided with a knife into squares of +convenient size before skimming. It is delicious for use on fruit and +grains. + +COTTAGE CHEESE.--This dish is usually prepared from milk which has +curdled from lack of proper care, or from long standing exposed to the +air, and which is thus in some degree decomposing. But the fact that the +casein of the milk is coagulated by the use of acids makes it possible +to prepare this dish in a more wholesome manner without waiting for +decomposition of the milk. Add to each four quarts of milk one cupful of +lemon juice; let it stand until coagulated, then heat slowly, but do not +boil, until the curd has entirely separated from the whey. Turn the +whole into a colander lined with a square of clean cheese cloth, and +drain off the whey. Add to the curd a little salt and cream, mix all +together with a spoon or the hands, and form into cakes or balls for the +table. The use of lemon gives a delicious flavor, which may be +intensified, if desired, by using a trifle of the grated yellow rind. + +COTTAGE CHEESE FROM BUTTERMILK.--Place a pail of fresh buttermilk +in a kettle of boiling water, taking care to have sufficient water to +come up even with the milk in the pail. Let the buttermilk remain until +it is heated throughout to about 140 deg., which can be determined by +keeping a thermometer in the milk and stirring it frequently. When it is +sufficiently heated, empty the curd into strong muslin bags and hang up +to drain for several hours. If properly scalded and drained, the curd +will be quite dry and may be seasoned and served the same as other +cottage cheese. If scalded too much, it will be watery. + +COTTAGE CHEESE WITH SOUR MILK.--Take a pan of newly-loppered thick +sour milk, and place it over a kettle of boiling water until the whey +separates from the curd, breaking and cutting the curd as the milk +becomes warmed, so as to allow the whey to settle. The milk should be +well scalded, but not allowed to boil, as that will render the curd +tough and leathery. Have ready a clean piece of cheese cloth spread +inside a colander, dip the curd into it, and leave it to drain. If +preferred, the corners of the cloth may be tied with a string, thus +forming a bag in which the cheese may be hung up to drain. When well +drained, remove the dry curd to a dish, rub it fine with the hands, add +salt, and season with sweet cream, beating it well through the curd with +a silver fork. It may be shaped into balls with the hands or pressed in +large cups or bowls. + +FRENCH BUTTER.--Fill a large, wide-mouthed glass bottle or jar +about half full of thick sweet cream. Cork tightly, and with one end of +the bottle in each hand shake it vigorously back and forth until the +butter has separated from the milk, which it will generally do in a few +minutes. Work out the buttermilk, make into small pats, and place on ice +until ready to serve. As a rule this butter is not washed or salted, as +it is intended for immediate use. + +SHAKEN MILK.--Fit a conical tin cup closely over a glass of milk +and shake it vigorously until all of a foam, after which it should be +slowly sipped at once; or a glass of milk may be put into a quart fruit +can, the cover tightly screwed on, and then shaken back and forth until +the milk is foamy. + +EMULSIFIED BUTTER.--Boil the butter with water for half an hour to +destroy any germs it may contain; use plenty of water and add the butter +to it while cold. When boiled, remove from the fire and allow it to +become nearly cold, when the butter will have risen to the top and may +be removed with a skimmer, or it may be separated from the water by +turning the whole after cooling into a clean strainer cloth placed +inside a colander. The butter may be pressed in the cloth if any water +still remains. If hardened, reheat just sufficient to soften, and add to +it, while still liquid, but cooled to about blood heat, the yolk of one +egg for each tablespoonful of butter, and stir until very thoroughly +mingled. + +Or, add to each tablespoonful of the liquid butter two level +tablespoonfuls of flour, rub together thoroughly, and cook until +thickened in a half cupful of boiling water. If cream is not obtainable +and butter must be used for seasoning, it is preferable to prepare it in +one of the above ways for the purpose, using the quantity given as an +equivalent of one cupful of thin cream. It will be evident, however, +that these preparations will not only season but thicken whatever they +are used in, and that additional liquid should be used on that account. + + + + +TABLE TOPICS. + + A little six-year-old boy went into the country visiting. About the + first thing he got was a bowl of bread and milk. He tasted it, and + then hesitated a moment, when his mother asked if he didn't like it; + to which he replied, smacking his lips, "Yes, ma'am. I was only + wishing that our milkman in town would keep a cow!" + + When Horace Greeley was candidate for the presidency, he at one time + visited New Orleans, whose old creole residents gave him a dinner; + and to make it as fine an affair as possible, each of the many + guests was laid under contribution for some of the rarest wines in + his cellar. When dinner was announced, and the first course was + completed, the waiter appeared at Mr. Greeley's seat with a plate of + shrimp. "You can take them away," he said to the waiter, and then + added to the horrified French creole gentleman who presided, "I + never eat insects of any kind." Later on, soup was served, and at + the same time a glass of white wine was placed at Mr. Greeley's + right hand. He pushed it quietly away, but not unobserved by the + chief host. "Do you not drink wine?" he asked. + + "No," answered Mr. Greeley; "I never drink any liquors." + + "Is there anything you would like to drink with your soup?" the host + then asked, a little disappointed. + + "If you've got it," answered Mr. Greeley, "and it isn't any trouble, + I'd like a glass of fresh buttermilk." + + Said the host afterward in his broken English, "Ze idea of electing + to ze presidency a man vot drink buttermilk vis his soup!" + + + Old friendships are often destroyed by toasted cheese, and hard + salted meat has often led to suicide.--_Sydney Smith._ + + + A German sitting beside a Spanish officer on board a Havana steamer, + was munching Limberger cheese with evident satisfaction when it + occurred to him that he ought to offer some to his neighbor, who + very coolly declined. "You think it unhealthful to eat that?" + inquired the German in polite astonishment. "_Unhealthful?_" + exclaimed the Hidalgo, with a withering look and a gasp for a more + adequate word; "No, sir: I think it an unnatural crime!"--_Oswald._ + + + Good for Dyspepsia.--"Really, don't you think cheese is good for + dyspepsia?" said an advocate of the use of this common article of + food. "Why, my uncle had dyspepsia all his life, and he took a bit + of cheese at the close of every meal!" + + + Mattieu Williams tells us, "When common sense and true sentiment + supplant mere unreasoning prejudice, vegetables oils and vegetable + fats will largely supplant those of animal origin in every element + of our dietary." + + + + +EGGS + +As will be seen from the analysis given below, an egg is particularly +rich in nitrogenous elements. It is indeed one of the most highly +concentrated forms of nitrogenous food, about one third of its weight +being solid nutriment, and for this reason is often found serviceable in +cases of sickness where it is desirable to secure a large amount of +nourishment in small bulk. + +Composition of the white of an ordinary hen's egg. + + Nitrogenous matter..................... 20.4 + Fatty matter........................... 10.0 + Mineral matter......................... 1.6 + Water.................................. 68.0 + +Composition of the yolk. + + Nitrogenous matter..................... 1.0 + Fatty matter........................... 30.7 + Mineral matter......................... 1.3 + Water.................................. 52.0 + +The white of egg is composed mainly of albumen in a dissolved state, +inclosed in layers of thin membrane. When beaten, the membranes are +broken, and the liberated albumen, owing to its viscous or glutinous +nature, entangles and retains a large amount of air, thus increasing to +several times its original bulk. + +The yolk contains all the fatty matter, and this, with a modified form +of albumen called vitellin, forms a kind of yellow emulsion. It is +inclosed in a thin membrane, which separates it from the surrounding +white. + +The yolk, being lighter than the white, floats to that portion of the +egg which is uppermost, but is held in position by two membranous cords, +one from each end of the egg. The average weight of an egg is about two +ounces, of which ten per cent consists of shell, sixty of white, and +thirty of yolk. + +HOW TO CHOOSE EGGS.--The quality of eggs varies considerably, +according to the food upon which the fowls are fed. Certain foods +communicate distinct flavors, and it is quite probable that eggs may be +rendered unwholesome through the use of filthy or improper food; hence +it is always best, when practicable, to ascertain respecting the diet +and care of the fowls before purchasing eggs. + +On no account select eggs about the freshness of which there is any +reason to doubt. The use of stale eggs may result in serious +disturbances of the digestive organs. + +An English gentleman who has investigated the subject quite thoroughly, +finds upon careful microscopical examination that stale eggs often +contain cells of a peculiar fungoid growth, which seems to have +developed from that portion of the egg which would have furnished +material for the flesh and bones of the chick had the process of +development been continued. Experiments with such eggs upon dogs produce +poisonous effects. + +There are several ways of determining with tolerable accuracy respecting +the freshness of an egg. A common test is to place it between the eye +and a strong light. If fresh, the white will appear translucent, and the +outline of the yolk can be distinctly traced. By keeping, eggs become +cloudy, and when decidedly stale, a distinct, dark, cloud-like +appearance may be discerned opposite some portion of the shell. Another +test is to shake the egg gently at the ear; if a gurgle or thud is +heard, the egg is bad. Again, eggs may be tested by dropping into a +vessel containing a solution of salt and water, in the proportion of a +tablespoonful to a quart. Newly laid eggs will sink; if more than six +days old, they will float in the liquid; if bad, they will be so light +as to ride on the surface of the brine. The shell of a freshly laid egg +is almost full; but owing to the porous character of the shell, with age +and exposure to air a portion of the liquid substance of which the egg +is composed evaporates, and air accumulates in its place at one of the +extremities of the shell. Hence an egg loses in density from day to day, +and the longer the egg has been kept, the lighter it becomes, and the +higher it will rise in the liquid. + +An egg that will float on the surface of the liquid is of too +questionable a character to be used without breaking, and is apt to be +unfit for use at all. + +HOW TO KEEP EGGS.--To preserve the interior of an egg in its +natural state, it is necessary to seal the pores of the shell air-tight, +as the air which finds its way into the egg through the pores of the +shell causes gradual decomposition. Various methods are devised to +exclude the air and thus preserve the egg. A good way is to dip +perfectly fresh eggs into a thick solution of gum-arabic,--equal parts +of gum and water,--let the eggs dry and dip them again, taking care that +the shells are entirely covered with the solution each time. When dry, +wrap separately in paper and pack in a box of sawdust, bran, salt, or +powdered charcoal, and cover tightly to keep out the air. + +There is a difference of opinion as to which end should be placed down +in packing; most authorities recommend the smaller end. However, an +experienced poultryman offers the following reasons for packing with the +larger end down: "The air-chamber is in the larger end, and if that is +placed down, the yolk will not break through and touch the shell and +thereby spoil. Another thing: if the air-chamber is down, the egg is not +so liable to shrink away." + +It would be well for housekeepers to make the test by packing eggs from +the same lot each way and noting the result. + +Melted wax or suet may be used to coat the shells. Eggs are sometimes +immersed and kept in a solution of lime water, a pound of lime to a +gallon of cold water, or simply packed in bran or salt, without a +previous coating of fat or gum. By any of these methods they will keep +for several weeks. Eggs, however, readily absorb flavors from +surrounding substances, and for that reason lime water or salt solution +are somewhat objectionable. Nothing of a disagreeable odor should be +placed near eggs. + +Eggs for boiling may be preserved by placing in a deep pan, and pouring +scalding water over them. Let them stand half a minute, drain off the +water, and repeat the process two or three times. Wipe dry, and when +cool, pack in bran. + +Eggs should be kept in a cool, not cold, place and handled carefully, as +rough treatment may cause the mingling of the yolk and white by +rupturing the membrane which separates them; then the egg will spoil +quickly. + +The time required for the digestion of a perfectly cooked egg varies +from three to four hours. + +It is generally conceded that eggs lightly cooked are most readily +digested. What is generally termed a hard-boiled egg is not easily acted +upon by the digestive juices, and any other manner of cooking by which +the albumen becomes hardened and solid offers great resistance to +digestion. + +TO BEAT EGGS.--This may seem trivial, but no dish requiring eggs +can be prepared in perfection, unless they are properly beaten, even if +every other ingredient is the best. An egg-beater or an egg-whip is the +most convenient utensil for the purpose; but if either of these is not +to be had, a silver fork will do very well, and with this the beating +should be done in sharp, quick strokes, dipping the fork in and out in +rapid succession, while the egg should grow firmer and stiffer with +every stroke. When carelessly beaten, the result will be a coarse and +frothy instead of a thick and cream-like mass. Use a bowl in beating +eggs with an egg-beater, and a plate when a fork or egg-whip is +employed. + +If the white and yolk are used separately, break the shells gently about +the middle, opening slowly so as to let the white fall into the dish, +while retaining the yolk in one half of the shell. If part of the white +remains, turn the yolk from the one half to the other till the white has +fallen. Beat the yolks until they change from their natural orange color +to a much lighter yellow. The whites should be beaten until firm and dry +enough not to fall from the bowl if turned upside down. The yolk should +always be beaten first, since, if the white is left to stand after being +beaten, a portion of the air, which its viscous nature allows it to +catch up, escapes and no amount of beating will render it so firm a +second time. Eggs which need to be washed before breaking should always +be wiped perfectly dry, that no water may become mingled with the egg, +as the water may dilute the albumen sufficiently to prevent the white +from becoming firm and stiff when beaten. + +In cold weather, it is sometimes difficult to beat the whites as stiff +as desirable. Albumen is quite susceptible to temperature, and this +difficulty may be overcome by setting the dish in which the eggs are +beaten into warm water--not hot by any means--during the process of +beating. In very hot weather it is often advantageous to leave the eggs +in cold or ice water for a short time before beating. When a number of +eggs are to be used, always break each by itself into a saucer, so that +any chance stale egg may not spoil the whole. If the white or yolk of an +egg--is left over, it may be kept for a day or two if put in a cool +place, the yolk thoroughly beaten, the white unbeaten. + + +_RECIPES._ + +EGGS IN SHELL.--The usual method of preparing eggs for serving in +this way is to put them into boiling water, and boil or simmer until +they are considered sufficiently cooked. Albumen, of which the white of +the egg is composed, is easiest digested when simply coagulated. The +yolk, if cooked at all, is easiest digested when dry and mealy. Albumen +coagulates at 160 deg., and when the boiling point is reached, it becomes +hardened, tough, and leathery, and very difficult of digestion. If the +egg were all albumen, it might be easily and properly cooked by dropping +into boiling water, allowing it to remain for a few seconds, and +removing it, since the shell of the egg would prevent its becoming +sufficiently heated in so short a time as to become hardened; but the +time necessary to cook properly the white of the egg would be +insufficient for the heat to penetrate to and cook the yolk; and if it +is desirable to cook the yolk hard, the cooking process should be +carried on at a temperature below the boiling point, subjecting the egg +to a less degree of heat, but for a longer time. The most accurate +method is to put the eggs into water of a temperature of 160 deg., allowing +them to remain for twenty minutes and not permitting the temperature of +the water to go above 165 deg. Cooked in this way, the white will be of a +soft, jelly-like consistency throughout, while the yolks will be hard. +If it is desired to have the yolks dry and mealy, the temperature of the +water must be less, and the time of cooking lengthened. We have secured +the most perfect results with water at a temperature of 150 deg., and seven +hours' cooking. The temperature of the water can be easily tested by +keeping in it an ordinary thermometer, and if one possesses a kerosene +or gas stove, the heat can be easily regulated to maintain the required +temperature. + +Another method, although less sure, is to pour boiling water into a +saucepan, draw it to one side of the range where it will keep hot, but +not boil, put in the eggs, cover, and let stand for twenty minutes. If +by either method it is desired to have the yolk soft-cooked, lessen the +time to ten minutes or so, according to the hardness desired. Eggs are +best served as soon as done, as the white becomes more solid by being +kept in a hot shell. + +It should be remarked that the time necessary to cook eggs in the shell +will vary somewhat with the firmness of the shell, the size of the eggs, +and the number cooked together. + +EGGS IN SUNSHINE.--Take an earthen-ware dish which will stand heat +and also do to use in serving the eggs. Oil it and break therein as many +eggs as desired; sprinkle lightly with salt, and put into the oven for +two or more minutes till the eggs are set. Have ready some hot tomato +sauce prepared as for Tomato Toast; pour the sauce over them, and serve. + +EGGS POACHED IN TOMATOES.--Take a pint of stewed tomatoes, cooked +until they are homogeneous or which have been rubbed through a colander; +season with salt if desired, and heat. When just beginning to boil, slip +in gently a half dozen eggs, the shells of which have been so carefully +broken that the yolks are intact. Keep the tomato just below the boiling +point until the eggs are cooked. Lift the whites carefully with a fork +as they cook, until they are firm, then prick them and let the yellow +mix with the tomato and the whites. The whole should be quite soft when +done, but showing the red of the tomatoes and the white and yellow of +the eggs quite distinctly. Serve on toast. If the flavor is agreeable, a +little onion. + +EGGS IN CREAM.--Put a half cupful or more of cream into a shallow +earthen dish, and place the dish in a kettle or pan of boiling water. +When the cream is hot, break in as many eggs as the bottom of the dish +will hold, and cook until well set, basting them occasionally over the +top with the hot cream. Or, put a spoonful or two of cream into +individual egg or vegetable dishes, break a fresh egg in each, and cook +in the oven or in a steamer over a kettle of boiling water until the +white of the egg is well set. + +POACHED OR DROPPED EGGS.--Break each egg into a saucer by itself. +Have a shallow pan half filled with scalding, not boiling, water on the +stove. If desired, a little salt and a tablespoonful of lemon juice may +be added. Slip the eggs gently from the saucer upon the top of the +water, holding the edge of the saucer under water to prevent the eggs +from scattering; dip the water over them with a spoon and let them stand +five minutes, or until the yolk is covered with a film, and the white is +firm but not hardened; keep the water just below the boiling point. Take +out the eggs one by one on a skimmer, and serve in egg-saucers, or on +slices of nicely browned toast moistened with a little sweet cream, as +preferred. If one is especially particular to keep the shape of the +eggs, an egg poacher should be used, or a set of muffin-rings may be +laid in the bottom of the pan, and the eggs turned into the rings. + +POACHED EGGS WITH CREAM SAUCE.--Poach eggs as in the foregoing, and +pour over them a sauce made according to direction on page 351. + +QUICKLY PREPARED EGGS.--A good way to cook quickly a large number +of eggs, is to use a large-bottomed earthen dish, which will stand the +heat and in which the eggs may be served. Oil it well; break the +requisite number of eggs separately, and turn each carefully into the +dish; sprinkle lightly with salt; set the dish in the oven or in a +steamer over a kettle of boiling water for a few minutes until the eggs +are set, then serve. + +SCRAMBLED EGGS.--Beat four eggs lightly, add a little salt if +desired, and half a cup of milk or cream. Have ready a hot, oiled +saucepan; turn the eggs in and cook quickly, stirring constantly until +firm, but soft. + +STEAMED EGGS.--Break eggs into egg or vegetable dishes or +patty-pans, salt very lightly, and set in a steamer over a kettle of +boiling water until the whites are set and a film has formed over the +yolk. Serve the same as poached eggs, with or without toast. + +WHIRLED EGGS.--Have a small kettle of water heated almost to +boiling, and with a wooden spoon, stir it rapidly round and round in the +same direction until a miniature whirlpool is produced. Have ready some +eggs broken in separate cups, and drop them carefully one at a time into +the whirling water, the stirring of which must be kept up until the egg +is a soft round ball. Remove with a skimmer, and serve on cream toast. + + +OMELETS. + + +_RECIPES._ + +PLAIN OMELET.--Beat the yolks of three eggs to a cream and beat the +whites to a stiff froth. Add to the yolks three tablespoonfuls of milk +or cream, one tablespoonful of finely grated bread crumbs, and season +lightly with salt; lastly, fold, not stir, the whites lightly in. An +omelet pan is the best utensil for cooking, but if that is not to be +had, an earthen-ware pudding dish which will stand the heat is good; an +iron spider will do, but a larger omelet would need to be prepared. A +tin saucepan is apt to cook the omelet so rapidly as to burn it in +spots. Whatever the utensil used, it should be hot, the fire clear and +steady, and all in readiness by the time the eggs are beaten. + +Oil the dish well and gently pour in the omelet mixture; cover, and +place the pan on the range where the heat will be continuous. Do not +stir, but carefully, as the egg sets, lift the omelet occasionally by +slipping a broad-bladed knife under it, or with a fork by dipping in +here and there. It should cook quickly, but not so quickly as to burn. +From three to five minutes will generally be ample time. When the middle +of the omelet is set, it may be put into a hot oven to dry the top. As +soon as the center is dry, it should be removed immediately, as it will +be hard and indigestible if overdone. To dish, loosen from the pan by +running a knife under it, lay a hot platter, bottom upward, over the +pan, and invert the latter so as to shake out the omelet gently, browned +side uppermost; or if preferred, double one part over the other before +dishing. Serve at once, or it will fall. + +An omelet of three eggs is sufficient for two or three persons; if more +is desired, a second omelet of three eggs may be made. Larger ones are +not so light nor so easily prepared. The dish used should be reserved +for that purpose alone, and should be kept as smooth and dry as +possible. It is better to keep it clean by wiping with a coarse towel +than by washing; if the omelet comes from the pan perfectly whole and +leaving no fragments behind. + +FOAM OMELET.--Prepare as above, leaving out the white of one egg, +which must be beaten to a stiff froth and spread over the top of the +omelet after it is well set. Let this white just heat through by the +time the omelet is done. Fold the omelet together, and dish. The whites +will burst out around the edges like a border of foam. + +FANCY OMELETS.--Various fancy omelets may be made by adding other +ingredients and preparing the same as for plain omelets. Two or three +tablespoonfuls of orange juice instead of milk, with a little grated +rind for flavor and three tablespoonfuls of sugar, may be combined with +the eggs and called an orange omelet. + +A little cold cauliflower or cooked asparagus chopped very fine and +mixed in when the omelet is ready for the pan, may be denominated a +vegetable omelet. + +SOFT OMELET.--Beat together thoroughly one quart of milk and six +eggs. Season with salt. Pour into a shallow earthen pudding dish, and +bake in the oven until well set. + + + + +TABLE TOPICS. + + The candidates for ancient athletic games were dieted on boiled + grain, with warm water, cheese, dried figs, but no meat. + + An unpleasant reminder.--(Scene, Thanksgiving dinner, everybody + commenting on the immense size of the turkey.) An appalling silence + fell upon the crowd when Tommy cried out, "Mamma, is that the old + sore-headed turkey?" + + The eminent Prof. Wilder was reared a vegetarian, having passed his + earlier years without even knowing that flesh food was ever eaten by + human beings. When six years old, he saw on the table for the first + time, a roasted chicken, at which he gazed for some moments in great + bewilderment, when he seemed to make a discovery, and in his + astonishment burst out with the remark, "I'll bet that's a dead + hen!" + + A story is told of a minister who was spending the day in the + country, and was invited to dine. There was chicken for dinner, much + to the grief of a little boy of the household, who had lost his + favorite hen to provide for the feast. After dinner, prayer was + proposed, and while the preacher was praying, a poor little lonesome + chicken came running under the house, crying for its absent mother. + The little boy shouted, "Peepy! Peepy! I didn't kill your mother! + They killed her for that big preacher's dinner!" The "Amen" was said + very suddenly. + + + + +MEATS + +This is the term usually applied to the flesh and various organs of such +animals, poultry, and game as are used for food. This class of foods +contains representatives of all nutritive elements, but is especially +characterized by as excess of albuminous matter. But in actual nutritive +value flesh foods do not exceed various other food materials. A +comparison of the food grains with beefsteak and other flesh foods, +shows, in fact, that a pound of grain is equivalent in food value to two +or three pounds of flesh. + +At present time there is much question in the minds of many intelligent, +thinking people as to the propriety of using foods of this class, and +especially of their frequent use. Besides being in no way superior to +vegetable substances, they contain elements of an excrementitious +character, which cannot be utilized, and which serve only to clog and +impede the vital processes, rendering the blood gross, filling the body +with second-hand waste material which was working its way out of the +vital domain of the animal when slaughtered. To this waste matter, +consisting of unexpelled excretions, are added those produced by the +putrefactive processes which so quickly begin in flesh foods exposed to +air and warmth. + +That flesh foods are stimulating has been shown by many observations and +experiments. + +Flesh foods are also specially liable to be diseased and to communicate +to the consumer the same disease. The prevalence of disease among +animals used for food is known to be very great, and their transmission +to man is no longer a matter of dispute. It has been abundantly proved +that such diseases as the parasitic, tuberculous, erysipelatous, and +foot and mouth diseases are most certainly communicable to man by +infected flesh. All stall and sty fed animals are more or less diseased. +Shut up in the dark, cut off from exercise, the whole fattening process +is one of progressive disease. No living creature could long retain good +health under such unnatural and unwholesome conditions. Add to this the +exhaustion and abuse of animals before slaughtering; the suffering +incident to long journeys in close cars, often without sufficient food +and water; and long drives over dusty roads under a burning sun to the +slaughter house, and it will be apparent to all thoughtful persons that +such influences are extremely liable to produce conditions of the system +that render the flesh unfit for food. + +Thousands of animals are consumed each year which were slaughtered just +in time to save them from dying a natural death. It is a common thing +for cattle owners, as soon as an animal shows symptoms of decline, to +send it to the butcher at once; and when epidemics of cattle diseases +are prevalent, there can be no doubt that the meat markets are flooded +with diseased flesh. + +There are few ways in which we can more effectually imperil our health +than in partaking freely of diseased animal food. This is no new theory. +The Jews have for ages recognized this danger, and their laws require +the most careful examination of all animals to be used as food, both +before and after slaughtering. Their sanitary regulations demand that +beast or fowl for food must be killed by bleeding through the jugular +vein, and not, according to custom, by striking on the head, or in some +violent way. Prior to the killing, the animal must be well rested and +its respiration normal; after death the most careful dissection and +examination of the various parts are made by a competent person, and no +flesh is allowed to be used for food which has not been inspected and +found to be perfectly sound and healthy. As a result, it is found in +many of our large cities that only about one in twenty of the animals +slaughtered is accepted as food for a Jew. The rejected animals are sold +to the general public, who are less scrupulous about the character of +their food, and who are in consequence more subject to disease and +shorter-lived than are Jews. + +Trichinae, tapeworms, and various other parasites which infest the flesh +of animals, are so common that there is always more or less liability to +disease from these sources among consumers of flesh foods. + +Meat is by no means necessary for the proper maintenance of life or +vigorous health, as is proved by the fact that at least "four tenths of +the human race," according to Virey, "subsist exclusively upon a +vegetable diet, and as many as seven tenths are practically +vegetarians." Some of the finest specimens of physical development and +mental vigor are to be found among those who use very little or no +animal food. Says St. Pierre, a noted French author, "The people living +upon vegetable foods are of all men the handsomest, the most vigorous, +the lease exposed to disease and passion; and they are those whose lives +last longest." + +The use of large quantities of animal food, however free from disease +germs, has a tendency to develop the animal propensities to a greater or +less degree, especially in the young, whose characters are unformed. +Among animals we find the carnivorous the most vicious and destructive, +while those which subsist upon vegetable foods are by nature gentle and +tractable. There is little doubt that this law holds good among men as +well as animals. If we study the character and lives of those who +subsist largely upon animal food, we are apt to find them impatient, +passionate, fiery in temper, and in other respects greatly under the +dominion of their lower natures. + +There are many other objections to the use of this class of foods--so +many in fact that we believe the human race would be far healthier, +better, and happier if flesh foods were wholly discarded. If, however, +they are to be used at all, let them be used sparingly and prepared in +the simplest and least harmful manner. Let them be cooked and served in +their own juices, not soaked in butter or other oils, or disguised by +the free use of pepper, mustard, catsup, and other pungent sauces. Salt +also should be used only in the smallest possible quantities, as it +hardens the fiber, rendering it more difficult of digestion. + +We can conceive of no possible stretch of hygienic laws which admits the +use of pork; so we shall give it and its products no consideration in +our pages. + +Such offal as calves' brains, sheep's kidneys, beef livers, and other +viscera, is not fit food for any one but a scavenger. The liver and +kidneys are depurating organs, and their use as food is not only +unwholesome but often exceedingly poisonous. + +Meat pies, scallops, sauces, fricassees, _pates_, and other fancy dishes +composed of a mixture of animal foods, rich pastry, fats, strong +condiments, etc., are by no means to be recommended as hygienic, and +will receive no notice in these pages. + +In comparative nutritive value, beef ranks first among the flesh foods. +Mutton, though less nutritive, is more easily digested than beef. This +is not appreciable to a healthy person, but one whose digestive powers +are weak will often find that mutton taxes the stomach less than beef. + +Veal or lamb is neither so nutritious nor so easily digested as beef or +mutton. Flesh from different animals, and that from various parts of the +same animal, varies in flavor, composition, and digestibility. The mode +of life and the food of animals influence in a marked manner the quality +of the meat. Turnips give a distinctly recognizable flavor to mutton. +The same is true of many fragrant herbs found by cattle feeding in +pastures. + +THE SELECTION OF MEAT.--Good beef is of a reddish-brown color and +contains no clots of blood. A pale-pink color indicates that the animal +was diseased; a dark-purple color that the animal has suffered from some +acute febrile affection or was not slaughtered, but died with the blood +in its body. + +Good beef is firm and elastic to the touch; when pressed with the +finger, no impression is left. It should be so dry upon the surface as +scarcely to moisten the fingers. Meat that is wet, sodden, and flabby +should not be eaten. Good beef is marbled with spots of white fat. The +suet should be dry and crumble easily. If the fat has the appearance of +wet parchment or is jelly-like, the beef is not good. Yellow fat is an +indication of old, lean animals. + +Good beef has little or no odor. If any odor is perceptible, it is not +disagreeable. Diseased meat has a sickly odor, resembling the breath of +feverish persons. When such meat is roasted, it emits a strong, +offensive smell. The condition of a piece of beef may be ascertained by +dipping a knife in hot water, drying it, and passing it through the +meat. Apply to the nose on withdrawal, and if the meat is not good, a +disagreeable odor will be quite perceptible. + +Good beef will not shrink greatly in cooking. In boiling or stewing, the +shrinkage is computed to be about one pound in four; in baking, one and +one fourth pounds in four. Beef of a close, firm fiber shrinks less than +meat of coarse fiber. + +Good veal is slightly reddish or pink, and the fat should be white and +clear. Avoid veal without fat, as such is apt to be too young to be +wholesome. + +Good mutton should be firm and compact, the flesh, fine-grained and +bright-red, with an accumulation of very hard and clear white fat along +the borders of the muscles. + +Meat should not be kept until decomposition sets in, as by the +putrefaction of the albuminous elements certain organic poisons are +generated, and flesh partaken of in this condition is liable to result +in serious illness. Meat containing white specks is probably infested by +parasites and should not be used as food. + +PRESERVATION OF MEAT.--The tendency of flesh foods to rapid +decomposition has led to the use of various antiseptic agents and other +methods for its preservation. + +One of the most common methods is that of immersion in a brine made of a +solution of common salt to which a small portion of saltpeter has been +added. This abstracts the juice from the meat and also lessens the +tendency to putrefaction. Salt is used in various other ways for +preserving meat. It should be remarked, however, that cured and dried +meats are much more difficult to digest than fresh meat, and the nature +of the meat itself is so changed by the process as to render its +nutritive value much less. + +Meat is sometimes packed in salt and afterward dried, either in the sun +or in a current of dry air. Both salting and smoking are sometimes +employed. By these means the juices are abstracted by the salt, and at +the same time the flesh is contracted and hardened by the action of +creosote and pyroligneous acid from the smoke. + +What is termed "jerked" beef is prepared by drying in a current of warm +air at about 140 deg. This dried meat, when reduced to a powder and packed +in air-tight cans, may be preserved for a long time. When mixed with +fat, it forms the pemmican used by explorers in Arctic voyages. + +Meat is also preserved by cooking and inclosing in air-tight cans after +the manner of canning fruit. This process is varied in a number of ways. + +The application of cold has great influence in retarding decomposition, +and refrigeration and freezing are often employed for the preservation +of flesh foods. + +All of these methods except the last are open to the objection that +while they preserve the meat, they greatly lessen its nutritive value. +It should also be understood that the decomposition of its flesh begins +almost the moment an animal dies, and continues at a slow rate even when +the flesh is kept at a low temperature. The poisons resulting from this +decomposition are often deadly, and are always detrimental to health. + +THE PREPARATION AND COOKING OF MEAT.--Meat, when brought from the +market, should be at once removed from the paper in which it is wrapped, +as the paper will absorb the juices of the meat; and if the wrapping is +brown paper, the meat is liable to taste of it. Joints of meat should +not be hung with the cut surface down, as the juices will be wasted. + +Meat kept in a refrigerator should not be placed directly on the ice, +but always upon plates or shelves, as the ice will freeze it or else +draw out its juices. + +If meat is accidentally frozen, it should be thoroughly thawed in cold +water before cutting. Meat should not be cleaned by washing with water, +as that extracts the nutritive juices, but by thoroughly wiping the +outside with a damp cloth. The inside needs no cleaning. + +Meat may be cooked by any of the different methods of cookery,--boiling, +steaming, stewing, roasting, broiling, baking, etc.,--according as the +object is to retain the nutriment wholly within the meat; to draw it all +out into the water, as in soups or broths; or to have it partly in the +water and partly in the meat, as in stews. Broiling is, however, +generally conceded to be the most wholesome method, but something will +necessarily depend upon the quality of the meat to be cooked. + +Meat which has a tough, hard fiber will be made tenderest by slow, +continuous cooking, as stewing. Such pieces as contain a large amount of +gelatine--a peculiar substance found in the joints and gristly parts of +meat, and which hardens in a dry heat--are better stewed than roasted. + +BOILING.--The same principles apply to the boiling of all kinds of +meats. The purpose to be attained by this method is to keep the +nutritive juices so far as possible intact within the meat; +consequently, the piece to be cooked should be left whole, so that only +a small amount of surface will be exposed to the action of the water. +Since cold water extracts albumen, of which the juices of the meat are +largely composed, while hot water coagulates it, meat to be boiled +should be plunged into boiling water sufficient to cover it and kept +there for five or ten minutes, by which time the albumen over the entire +surface will have become hardened, thus forming a coat through which +the juices cannot escape. Afterward the kettle, closely covered, may be +set aside where the water will retain a temperature of about 180 deg. A +small portion of albumen from the outer surface will escape into the +water in the form of scum, and should be removed. + +Meat cooked in this way will require a longer time than when the water +is kept boiling furiously, but it is superior in every respect and more +digestible. Something depends upon the shape of the piece cooked, thin +pieces requiring less time than a thick, cubical cut; but approximately, +first allowing fifteen or twenty minutes for the heat to penetrate the +center of the meat, at which time the real process of cooking begins, it +will require from twelve to fifteen minutes for every pound cooked. + +STEWING.--While the object in boiling is to preserve the juices +within the meat as much as possible, in stewing, the process is largely +reversed; the juices are to be partly extracted. Some of the juices +exist between the fibers, and some are found within the fibers. The +greater the surface exposed, the more easily these juices will be +extracted; hence meat for stewing should be cut into small pieces and +cooked in a small quantity of water. Since cold water extracts the +albuminous juices, while boiling water hardens them into a leathery +consistency, water used for stewing should be neither cold nor boiling, +but of a temperature which will barely coagulate the albumen and retain +it in the meat in as tender a condition as possible; _i.e.,_ about 134 +deg. to 160 deg. To supply this temperature for the prolonged process of +cooking necessary in stewing, a double boiler of some form is quite +necessary. Put the pieces of meat to be stewed in the inner dish, add +hot water enough to cover, fill the outer boiler with hot water, and let +this outer water simmer very gently until the meat is perfectly tender. +The length of time required will be greater than when meat is stewed +directly in simmering water, but the result will be much more +satisfactory. The juices should be served with the meat. + +STEAMING.--Meat is sometimes steamed over boiling water until it +is made very tender and afterward browned in the oven. + +Another method of steaming, sometimes called smothering, is that of +cooking meat in a tightly covered jar in a moderate oven for an hour +(the moderate heat serves to draw out the juice of the meat), after +which the heat is increased, and the meat cooked in its own juices one +half hour for each pound. + +ROASTING.--This method, which consists in placing meat upon a +revolving spit and cooking it before an open fire, is much less employed +now than formerly, when fireplaces were in general use. What is +ordinarily termed roasting is in reality cooking meat it in own juices +in a hot oven. In cooking meat by this method it is always desirable to +retain the juices entirely within the meat, which can be best +accomplished by first placing the clean-cut sides of the meat upon a +smoking-hot pan over a quick fire; press the meat close to the pan until +well scared and slightly browned, then turn over and sear the opposite +side in the same manner. This will form a coating of hardened albumen, +through which the interior juices cannot escape. Put at once into the +oven, arrange the fire so that the heat will be firm and steady but not +too intense, and cook undisturbed until tender. + +Basting is not necessary if the roast is carefully seared and the oven +kept at proper temperature. When the heat of the oven is just right, the +meat will keep up a continuous gentle sputtering in the pan. If no +sputtering can be heard, the heat is insufficient. The heat is too great +when the drippings burn and smoke. + +BROILING.--This is the method employed for cooking thin cuts of +meat in their own juices over glowing coals. When properly done, broiled +meat contains a larger amount of uncoagulated albumen than can be +secured by cooking in any other manner; hence it is the most wholesome. +For broiling, a bed of clear, glowing coals without flame is the first +essential. Coke, charcoal, or anthracite coal serves best for securing +this requisite. + +In an ordinary stove, the coals should be nearly to the top of the +fire-box, that the meat may be held so as almost to touch the fire. No +utensil is better for ordinary purposes than a double wire broiler. +First, rub it well with a bit of suet, then put in the meat with the +thickest part in the center. Wrap a coarse towel around the hand to +protect it from the heat, hold the meat as near the fire as possible, so +as to sear one side instantly, slowly count ten, then turn and sear the +other side. Continue the process, alternating first one side and then +the other, slowly counting ten before each turning, until the meat is +sufficiently done. Successful broiling is largely dependent upon +frequent turning. The heat, while it at once sears the surface, starts +the flow of the juices, and although they cannot escape through the +hardened surface, if the meat were entirely cooked on one side before +turning, they would soon come to the top, and when it was turned over, +would drip into the fire. If the meat is seared on both sides, the +juices will be retained within, unless the broiling is too prolonged, +when they will ooze out and evaporate, leaving the meat dry and +leathery. Salt draws out the juices, and should not be added until the +meat is done. As long as meat retains its juices, it will spring up +instantly when pressed with a knife; when the juices have begun to +evaporate, it will cease to do this. Broiled meats should be served on +hot dishes. + + +BEEF. + +ECONOMY AND ADAPTABILITY IN SELECTION.--While the greatest care +should be exercised in the selection of beef as regards its soundness +and wholesomeness, it must likewise be selected with reference to +economy and adaptability for cooking purposes, pieces from different +portions of the animal being suitable for cooking only in certain ways. +Ox beef is said to be best. That beef is most juicy and tender which has +fine streaks of fat intermingled with the lean. Beef which is +coarse-grained and hard to cut is apt to be tough. An economical piece +of beef to purchase is the back of the rump. It is a long piece with +only a small portion of bone, and weighs about ten pounds. The thickest +portion may be cut into steaks, the thin, end with bone may be utilized +for soups and stews, while the remainder will furnish a good roast. Only +a small portion of choice tender lean meat is to be found in one animal, +and these are also the most expensive; but the tougher, cheaper parts, +if properly cooked, are nearly as nutritious. + + +_RECIPES._ + +BROILED BEEF.--Beef for broiling should be juicy and have a tender +fiber. Steaks cut from three parts of the beef are in request for this +purpose,--tenderloin, porterhouse, and round steak. The last-named is +the more common and economical, yet it is inferior in juice and +tenderness to the other two. Steak should be cut three fourths of an +inch or more in thickness. If it is of the right quality, do not pound +it; if very tough, beat with a steak-mallet or cut across it several +times on both sides with a sharp knife. Wipe, and remove any bone and +superfluous fat. Have the fire in readiness, the plates heating, then +proceed as directed on page 398. + +COLD-MEAT STEW.--Cut pieces of cold roast beef into thick slices +and put into a stewpan with six or eight potatoes, a good-sized bunch of +celery cut into small pieces; and a small carrot cut in dice may be +added if the flavor is liked. Cover with hot water, and simmer for three +fourths of an hour. Thicken with a little browned flour. + +PAN-BROILED STEAK.--In the absence of the necessary appliances for +broiling over coals, the following method may be employed. Heat a clean +skillet to blue heat, rub it with a bit of suet, just enough to keep the +meat from sticking, but leave no fat in the pan. Lay in the steak, +pressing it down to the pan, and sear quickly on one side; turn, and +without cutting into the meat, sear upon the other. Keep the skillet hot +but do not scorch; cook from five to ten minutes, turning frequently, so +as not to allow the juices to escape. Add no salt until done. Serve on +hot plates. This method is not frying, and requires the addition of no +water, butter, or stock. + +PAN-BROILED STEAK NO.2.--Take a smooth pancake-griddle, or in lieu +of anything better, a clean stove-griddle may be used; heat very hot and +sear each side of the steak upon it. When well seared, lift the steak +into a hot granite-ware or sheet-iron pan, cover, and put into a hot +oven for two or three minutes, or until sufficiently cooked. + +ROAST BEEF.--The sirloin and rib and rump pieces are the best cuts +for roasting. Wipe, trim, and skewer into shape. Sear the cut surfaces +and proceed as directed on page 397, cooking twenty minutes to the +pound if it is to be rare, less half an hour deducted on account of +soaring. The application of salt and water has a tendency to toughen the +meat and draw out its juices; so if it is desired to have the meat juicy +and tender, it is better to cook without basting. Unless the heat of the +oven is allowed to become too great, when meat is cooked after this +manner there will be a quantity of rich, jelly-like material in the pan, +which with the addition of a little water and flour may be made into a +gravy. + +SMOTHERED BEEF.--Portions from the round, middle, or face of the +rump are generally considered best for preparing this dish. Wipe with a +clean wet cloth, put into a smoking-hot skillet, and carefully sear all +cut surfaces. Put into a kettle, adding for a piece of beef weighing +about six pounds, one cup of hot water. Cover closely and cook at a +temperature just below boiling, until the meat is tender but not broken. +As the water boils away, enough more boiling water may be added to keep +the meat from burning. Another method of securing the same results is to +cut the beef into small pieces and put into a moderate oven inside a +tightly covered jar for an hour. Afterward increase the heat and cook +closely covered until the meat is tender. Thicken and season the juice, +and serve as a gravy. + +VEGETABLES WITH STEWED BEEF.--Prepare the beef as directed for +Stewed Beef, and when nearly tender, add six or eight potatoes. Just +before serving, thicken the gravy with a little browned flour braided in +cold water, and add a cup of strained, stewed tomato and a teaspoonful +of chopped parsley. + +STEWED BEEF.--The aitch-bone and pieces from the shin, the upper +part of the chuck-rib and neck of beef, are the parts most commonly used +for stewing. All meat for stews should be carefully dressed and free +from blood. Those portions which have bone and fat, as well as lean +beef, make much better-flavored stews than pieces which are wholly lean. +The bones, however, should not be crushed or splintered, but carefully +sawed or broken, and any small pieces removed before cooking. It is +generally considered that beef which has been previously browned makes a +much more savory stew, and it is quite customary first to brown the meat +by frying in hot fat. A much more wholesome method, and one which will +have the same effect as to flavor, is to add to the stew the remnants of +roasts or steak. It is well when selecting meat for a stew to procure a +portion, which, like the aitch-bone, has enough juicy meat upon it to +serve the first day as a roast for a small family. Cut the meat for a +stew into small pieces suitable for serving, add boiling water, and cook +as directed on page 396. Remove all pieces of bone and the fat before +serving. If the stew is made of part cooked and part uncooked meat, the +cooked meat should not be added until the stew is nearly done. The +liquor, if not of the proper consistency when the meat is tender, may be +thickened by adding a little flour braided in cold water, cooking these +after four or five minutes. + + +MUTTON. + +The strong flavor of mutton is said to be due to the oil from the wool, +which penetrates the skin, or is the result, through heedlessness or +ignorance of the butcher, in allowing the wool to come in contact with +the flesh. There is a quite perceptible difference in the flavor of +mutton from a sheep which had been for some time sheared of its woolly +coat and that from one having a heavy fleece. + +The smallest proportion of both fat and bone to muscle is found in the +leg; consequently this is the most valuable portion for food, and is +likewise the most economical, being available for many savory dishes. On +account of the disagreeable adhesive qualities of its fat when cold, +mutton should always be served hot. + + +_RECIPES._ + +BOILED LEG OF MUTTON.--Wipe carefully, remove the fat, and put into +boiling water. Skim, and cook as directed on page 395, twelve minutes +for each pound. + +BROILED CHOPS.--The best-flavored and most tender chops are those +from the loins. Remove carefully all the pink skin above the fat, +scraping it off if possible without cutting into the lean. Wipe with a +wet cloth, and broil in the same manner as beefsteak over hot coals or +in a hot skillet, turning frequently until done; five or eight minutes +will suffice to cook. Sprinkle salt on each side, drain on paper, and +serve hot. + +POT-ROAST LAMB.--For this purpose a stone jar or pot is best, +although iron or granite-ware will do; wipe the meat well and gash with +a sharp knife. If crowded closely in the pot, all the better; cover with +a lid pressed down firmly with a weight to hold it if it does not fit +tightly. No water is needed, and no steam should be allowed to escape +during the cooking. Roast four or five hours in a moderate oven. + +ROAST MUTTON.--The best pieces for this purpose are those obtained +from the shoulder, and saddle, loin, and haunches. Wipe carefully, sear +the cut surfaces, and proceed as directed for roasting beef. Cook slowly +without basting, and unless desired rare, allow twenty-five or thirty +minutes to the pound. A leg of mutton requires a longer time to roast +than a shoulder. When sufficiently roasted, remove from the pan and +drain off all the grease. + +STEWED MUTTON.--Pieces from the neck and shoulder are most suitable +for this purpose. Prepare the meat, and stew as directed for beef, +although less time is usually required. + +STEWED MUTTON CHOP.--Wipe, trim off the fat, and remove the bone +from two or three pounds of chops. Put into the inner dish of a double +boiler with just enough hot water to cover; add a minced stalk of +celery, a carrot, and a white turnip cut in dice; cover, and cook until +the chops are tender. Sliced potato may be added if liked, when the meat +is nearly done. Remove the grease and thicken the liquor with a little +browned flour braided with thin cream. + +STEWED MUTTON CHOP NO. 2.--Prepare the chops as in the preceding. +Place a layer of meat in a deep baking dish, and then a layer of sliced +potato, sprinkled with a little minced celery. Add two or more layers of +meat, alternating with layers of potatoes. Cover with boiling water and +bake closely covered in a very moderate oven two and a half hours. + +VEAL AND LAMB.--Both veal and lamb should be thoroughly cooked; +otherwise they are not wholesome. They may be prepared for the tale in +the same way as beef or mutton, but will require longer time for +cooking. + + +POULTRY AND GAME. + +Poultry and game differ from other animal foods in the relative quantity +of fat and the quality of their juices. The fat of birds is laid up +underneath the skin and in various internal parts of the body, while but +a small proportion is mingled with the fibers or the juices of the +flesh. The flesh of the chicken, turkey, and guinea-fowl is more +delicately flavored, more tender and easy to digest, than that of geese +and ducks. Chickens broiled require three hours for digestion; when +boiled or roasted, four hours are needed. + +The flesh of poultry is less stimulating than beef, and is thus +considered better adapted for invalids. The flesh of wild fowl contains +less fat than that of poultry; it is also tender and easy of digestion. +Different birds and different parts of the same bird, vary considerably +in color and taste. The breed, food, and method of fattening, influence +the quality of this class of foods. Fowls poorly fed and allowed wide +range are far from cleanly in their habits of eating; in fact, they are +largely scavengers, and through the food they pick up, often become +infested with internal parasites, and affected with tuberculosis and +other diseases which are liable to be communicated to those who eat +their flesh. + +SUGGESTIONS FOR THE SELECTION OF POULTRY AND GAME.--The first care +in the selection of poultry should be its freedom from disease. Birds +deprived of exercise, shut up in close cages, and regularly stuffed with +as much corn or soft food as they can swallow, may possess the requisite +fatness, but it is of a most unwholesome character. When any living +creature ceases to exercise, its excretory organs cease to perform their +functions thoroughly, and its body becomes saturated with retained +excretions. + +A stall-fed fowl may be recognized by the color of its fat, which is +pale white, and lies in thick folds beneath the skin along the lower +half of the backbone. The entire surface of the body presents a more +greasy, uninviting appearance than that of fowls permitted to live under +natural conditions. + +Never purchase fowls which have been sent to the market undrawn. All +animals intended for use as food should be dressed as quickly as +possible after killing. Putrefactive changes begin very soon after +death, and the liver and other viscera, owing to their soft texture and +to the quantity of venous blood they retain, advance rapidly in +decomposition. When a fowl or animal is killed, even if the large +arteries at the throat are cut, a large quantity of blood remains in and +around the intestines, owing to the fact that only through the +capillaries of the liver can the blood in the portal system find its way +into the large vessels which convey it to the heart, and which at death +are cut off from the general circulation at both ends by a capillary +system. This leaves the blood-vessels belonging to the portal +circulation distended with venous blood, which putrefies very quickly, +forming a virulent poison. The contents of the intestines of all +creatures are always in a more or less advanced state of putrescence, +ready to undergo rapid decomposition as soon as the preservative action +of the intestinal fluids ceases. It will readily be seen, then, that +the flesh of an undrawn fowl must be to a greater or less degree +permeated with the poisonous gases and other products of putrefaction, +and is certainly quite unfit for food. + +Young fowls have soft, yellow feet, a smooth, moist skin, easily torn +with a pin, wings which will spring easily, and a breastbone which will +yield to pressure. Pinfeathers are an indication of a young bird; older +fowls are apt to have sharp scales, long hairs, long, thin necks, and +flesh with a purplish tinge. + +Poultry should be entirely free from disagreeable odors. Methods are +employed for sweetening fowls which have been kept too long in market, +but if they need such attention, bury them decently rather than cook +them for the table. + +Turkeys should have clear, full eyes, and soft, loose spurs. The legs of +young birds are smooth and black; those of older ones, rough and +reddish. + +Geese and ducks, when freshly killed, have supple feet. If young, the +windpipe and beak can be easily broken by pressure of the thumb and +forefinger. Young birds also have soft, white fat, tender skin, yellow +feet, and legs free from hairs. + +The legs of young pigeons are flesh-colored. When in good condition, the +breast should be full and plump, and if young, it is of a light reddish +color. Old pigeons have dark flesh; squabs always have pinfeathers. + +Partridges, when young, have dark bills and yellow legs. + +The breast of all birds should be full and plump. Birds which are +diseased always fall away on the breast, and the bone feels sharp and +protrudes. + +TO DRESS POULTRY AND BIRDS.--First strip off the feathers a few at +a time, with a quick, jerking motion toward the tail. Remove pinfeathers +with a knife. + +Fowls should be picked, if possible, while the body retains some warmth, +as scalding is apt to spoil the skin and parboil the flesh. When all the +feathers but the soft down have been removed, a little hot water may be +poured on, when the down can be easily rubbed off with the palm of the +hand. Wipe dry, and singe the hairs off by holding the bird by the legs +over the flame of a candle, a gas-jet, or a few drops of alcohol poured +on a plate and lighted. To dress a bird successfully, one should have +some knowledge of its anatomy, and it is well for the amateur first to +dress one for some dish in which it is not to be cooked whole, when the +bird may be opened, and the position of its internal organs studied. + +Remove the head, slip the skin back from the neck, and cut it off close +to the body, take out the windpipe and pull out the crop from the end of +the neck. Make an incision through the skin a little below the +leg-joint, bend the leg at this point and break off the bone. If care +has been taken to cut only through the skin, the tendons of the leg may +now be easily removed with the fingers. + +If the bird is to be cut up, remove the legs and wings at the joints. +Then beginning near the vent, cut the membrane down between the +breastbone and tail to the backbone on each side, and separate just +below the ribs. The internal organs can now been seen and easily +removed, and the body of the bird divided at its joints. + +If desired to keep the fowl whole, after removing the windpipe and crop, +loosen the heart, liver, and lungs by introducing the forefinger at the +neck; cut off the oil-sack, make a slit horizontally under the tail, +insert the first and middle fingers, and after separating the membranes +which lie close to the body, press them along within the body until the +heart and liver can be felt. The gall bladder lies directly under the +left lobe of the liver, and if the fingers are kept up, and all +adhesions loosened before an effort is made to draw the organs out, +there will be little danger of breaking it. Remove everything which can +be taken out, then hold the, fowl under the faucet and cleanse +thoroughly. + +TO TRUSS A FOWL OR BIRD.--Twist the tips of the wings back under +the shoulder and bend the legs as far up toward the breast as possible, +securing them in that position by putting a skewer through one thigh +into the body and out through the opposite thigh. Then bring the legs +down and fasten close to the vent. + +TO STUFF A FOWL.--Begin at the neck, stuff the breast full, draw +the neck skin together, double it over on the back and fasten with a +darning needle threaded with fine twine. Put the remainder of the +stuffing into the body at the other opening. + + +_RECIPES._ + +BIRDS BAKED IN SWEET POTATOES.--Small birds, of which the breast is +the only suitable portion for eating, may be baked in the following +manner: Cut a sweet potato lengthwise; make a cavity in each half. Place +the breast of the bird therein; fit, and tie together carefully; bake +until the potato is soft. Serve in the potato. + +BOILED FOWL.--After cleaning and dividing the fowl, put into +boiling water, and proceed as directed on page 395. + +BROILED BIRDS.--Pluck and wipe clean with a damp cloth. Split down +the middle of the back, and carefully draw the bird. Proceed as directed +below. + +BROILED FOWL.--A young bird well dressed and singed is best for +this purpose. Split down the middle of the back, wipe clean with a damp +cloth, twist the top of the wings from the second joint; spread out +flat, and with a rolling pin break the projecting breastbone so that the +bird will lie flat upon the broiler. When ready to cook, place it skin +uppermost and sear the under side by pressing it on a hot pan; then +broil the same as beefsteak over glowing coals. + +CORN AND CHICKEN.--Clean and divide a chicken in joints. Stew in +milk or part milk and water until nearly tender; then add the grains and +juice from a dozen ears of corn. Cook slowly until the corn is done; +season lightly with salt, and serve with dry toast. + +PIGEONS, QUAILS, AND PARTRIDGES may be half baked, then cooked as +directed for Smothered Chicken until tender. + +ROAST CHICKEN.--Dress carefully, singe, wash, and wipe dry. Put +into a pan of the proper size, add a cup of boiling water, and cook very +slowly for the first half hour, then increase the heat, baste +frequently, turn occasionally so that no portion will brown too fast. +Cook from one to two hours according to size and age of the bird. It is +usually considered essential to stuff a fowl for roasting, but a +dressing compounded of melted fat and crumbs seasoned with herbs and +strong condiments is not to be recommended. + +If a dressing is considered necessary, it may be made of a quart of +crumbs of rather stale whole-wheat bread, moistened with cream, to which +add a small handful of powdered and sifted sage leaves which have been +dried in the oven until crisp. Add salt as desired, a well-beaten egg, +and a little chopped celery. + +ROAST TURKEY.--Pluck, singe, and dress the turkey; wash thoroughly +and wipe with a dry cloth. If dressing is to be used, stuff the body +full, sew up, and truss. Place in a dripping-pan, add a pint of boiling +water, and put in an oven so moderate that the turkey will not brown for +the first hour; afterward the heat may be somewhat increased, but at no +time should the oven be very hot. After the bird becomes brown, baste it +occasionally with the water in the pan, dredging lightly with flour. +Cook until the legs will separate from the body; three or four hours +will be necessary for a small turkey. One half hour to the pound is the +usual rule. When tender, remove the stuffing and serve it hot, placing +the turkey on a large hot platter to be carved. It may be garnished with +parsley or celery leaves and served with cranberry sauce. + +Ducks and geese may be prepared and roasted in the same manner, but less +time will suffice for cooking, about one and one third hours for ducks +of ordinary size, and about three hours for a young goose. + +A stuffing of mashed potato seasoned with onion, sage, and salt is +considered preferable for a goose. Equal parts of bread crumbs and +chopped apples moistened in a little cream are also used for this +purpose. + +SMOTHERED CHICKEN.--Cut two chickens into joints and put in a +closely covered kettle with a pint of boiling water. Heat very slowly to +boiling, skim, keep covered, and simmer until tender and the water +evaporated; add salt, turn the pieces, and brown them in their own +juices. + +STEAMED CHICKEN.--Prepare the chicken as for roasting, steam until +nearly tender, dredge with flour and a little salt; put into a +dripping-pan and brown in the oven. Other birds and fowls may be +prepared in the same way. + +STEWED CHICKEN.--Divide a chicken into pieces suitable for serving, +and stew as directed for beef on page 400. Old fowls left whole and +stewed in this manner for a long time and afterward roasted, are much +better than when prepared in any other way. If a gravy is desired, +prepare as for stewed beef. Other poultry may be stewed likewise. + + + + + +FISH. + +Fish is a less stimulating article of food than other meats. Edible fish +are generally divided into two classes, those of white flesh and those +more or less red. The red-fleshed fish, of which the salmon is a +representative, have their fat distributed throughout the muscular +tissues, while in white fish the fat is stored up in the liver; hence +the latter class is much easier of digestion, and being less +stimulating, is to be recommended as more wholesome. Different kinds of +fish have different nutritive values. Their flavor and wholesomeness are +greatly influenced by the nature of their food and the condition of the +water in which they are caught; those obtained in deep water with strong +currents are considered superior to those found in shallow water. Fish +are sometimes poisonous, owing no doubt to the food they eat. + +Like all animal foods, fish are subject to parasites, some of which take +up their abode in the human body when fish infected with them are eaten. +An eminent scientist connected with the Smithsonian Institution, +contributed an article to _Forest and Stream_ a few years ago, in which +he stated that in the salmon no less than sixteen kinds of parasitic +worms have been discovered, and undoubtedly many others remain unknown; +four species were tapeworms, and four, roundworms. The yellow perch is +known to be infested with twenty-three species of parasitic worms. + +The pike carries with him at least twenty kinds, while many other +varieties of fish are equally infested. + +Fish have been highly lauded as a food particularly suited to the +development of the brain and nervous system. This no doubt has arisen +from the fact that fish contain a considerable amount of phosphorus. +Phosphorus is also present in the human brain, and for this reason it +has been supposed that fish must be excellent nutriment for the brain; +but the truth is, there is no such thing as any special brain or nerve +food. What is good to build up one part of the body is good for the +whole of it; a really good food contains the elements to nourish every +organ of the body. + +Salted fish, like salted meat, is deprived of most of its nutriment +during the curing process, and being rendered much more difficult of +digestion, possesses very little value as a food. + +SHELL-FISH (OYSTERS, CLAMS, SCALLOPS, LOBSTERS, CRABS, +ETC.)--Although considered a luxury by epicures, shellfish are not +possessed of a high nutritive value. The whole class are scavengers by +nature and according to recent researches it appears that they are not +altogether safe articles of diet. Many cases of severe and extensive +sickness have been traced to the use of clams and oysters. +Investigations made to ascertain the cause show the poisonous part of +the mussel to be the liver. Rabbits and other small animals inoculated +with the poison died in one or two minutes. Not all mussels are thus +poisonous, but inasmuch as there is an abundance of wholesome food, it +would certainly seem the part of wisdom to discard shellfish altogether. + +HOW TO SELECT AND PREPARE FISH.--The flesh of good, fresh fish is +firm and hard, and will respond at once to pressure with the fingers. If +the flesh feels soft and flabby, the fish is not fresh. The eyes should +be full and bright and the gills of a clear red color. + +Fish should be cleaned as soon as possible after being caught. To do +this, lay the fish upon a board, and holding it by the tail, scrape off +the scales with a dull knife held nearly flat, working from the tail +toward the head. Scrape slowly, and rinse the knife frequently in cold +water. Cut off the head and fins, make an opening from the gills halfway +down the lower part of the body, scrape out the entrails and every +particle of blood. Remove the white part that lies along the backbone, +then thoroughly rinse and wipe dry. + +Keep in a cool place until ready to cook, but do not place directly on +ice, as that will have a tendency to soften the flesh. Fresh fish should +never be allowed to soak in water. If salt fish is to be used, it should +be freshened by placing it skin-side up in cold water, and soaking for +several hours, changing the water frequently. + +Frozen fish should be placed in cold water to thaw, and when thawed, +should be cooked immediately. + +Fish is cooked by nearly all methods, but retains more nourishment when +broiled or baked. It should be thoroughly cooked, being both +indigestible and unpalatable when underdone. + +Boiled fish is usually dependent for flavor upon some kind of rich sauce +so incompatible with healthy digestion that we do not recommend this +method. + + +_RECIPES._ + +BAKED FISH.--Select a perfectly fresh, properly dressed fish. Rinse +thoroughly and wipe dry. Fold it together and place in a dripping pan +with a cup of boiling water. Cook slowly and steadily until tender. A +fish weighing three or four pounds will require at least two hours. If +desired, the fish may be lightly dredged with flour, toward the last, as +it begins to brown. + +BROILED FISH.--Thoroughly clean the fish, and if small, split down +the back. Fish of larger size should be cut into inch slices. Use a +double wire broiler well oiled with a bit of suet. Lay the fish, with +its thickest part next the center of the broiler, skin uppermost, and +broil over a bed of clear coals until the flesh-side is of an even +brown. The time required will vary, according to the size of the fish, +from five to twenty minutes; then turn and brown on the other side. If +the fish be very thick, when both sides are browned, put the broiler in +the oven over a dripping pan and cook until done. + + +MEAT SOUP. + +Soups made from meat require first the preparation of a special material +called _stock_, a liquid foundation upon which to begin the soup. + +Beef, veal, mutton, and poultry are all made into stock in the same +manner, so that general rules for its preparation will be sufficient for +all meat soups. + +The principal constituents of meat and bones, the material from which +stock is compounded, are fiber, albuminous elements, gelatinous +substances, and flavoring matters. The albuminous elements are found +only in the flesh. The gelatinous substance found in bones, skin, and +tendons, is almost devoid of nutriment. In selecting material for stock, +therefore, it is well to remember that the larger the proportion of lean +meat used, the more nutritious will be the soup. + +But little else than gelatine is obtained from the bones, and although +serviceable in giving consistency, a soup made principally from bones is +not valuable as a food. The amount of bone used for soup should never +exceed the flesh material in weight. The bones, trimmings, and remnants +of steaks, chops, and roasts may be advantageously utilized for soups. +Bits of roast meat and roast gravies are especially serviceable +material, since they are rich in the flavoring elements of meat. It +should be remembered, however, that these flavoring matters are chiefly +excrementitious or waste substances, derived from the venous blood of +the animal. + +The greatest care must be observed to keep the scraps perfectly sweet +and fresh until needed, as stale meat is exceedingly unwholesome. If the +scraps are mostly cooked meats and bones, a small portion of raw, lean +meat should be used with them; it need not be of the choicest quality; +tough, coarse meat, when fresh and good, can be advantageously used for +soup stock. + +If fresh material is to be procured, select for beef soups a piece from +the shin or lower round; the same choice of pieces may be made of veal; +of mutton, pieces from the forequarter and neck are best. + +In preparing meat for soup, if it is soiled, scrub the outside +thoroughly with a clean cloth wet in cold water, or cut away the soiled +portion. Break the bones into as small pieces as convenient; cut the +meat into inch dice, remove the marrow from the bones, and put it aside. +If added to the stock, it will make it greasy. + +Having selected proper material and prepared it for use, the next step +is to extract the juices. To do this put it into cold water, bring very +gradually to the boiling point,--an hour is not too long for +this,--then cook slowly but continuously. In the observation of these +simple measures lies the secret of success in stock-making. + +The albuminous elements of the meat, which are similar in character to +the white of an egg, are readily dissolved in cold or tepid water, but +boiling water coagulates them. If the meat is put into boiling water, +the albumen coagulates, or hardens, forming a sort of crust on the +outside of the meat, which prevents the inner juices from escaping; on +the contrary, if the meat is put to cook in cold water, and is gradually +raised to the boiling point, the soaking and simmering will easily +extract and dissolve the juices. + +Salt likewise hinders the extraction of the meat juices, and should not +be added to stock during its preparation. + +The best utensil for use in the preparation of stock is a soup digester. +This is a porcelain-lined kettle, resting on standards, with a cover +fitting closely into a groove, so that no steam can escape except +through a valve in the top of the cover. In this the meat can be placed +and allowed to cook for hours without burning. An ordinary granite-ware +kettle with tightly fitting cover set on a stove ring or brick, answers +quite well. It should, however, be kept entirely for this purpose. A +double boiler is also suitable. + +The correct proportion of water is to be used is about one quart to each +pound of meat and bones, though this will vary somewhat with the +material and the length of time required for cooking. The scum which is +thrown to the surface of the water during the cooking process is +composed of blood and other impurities, and should be removed as rapidly +as it rises. If allowed to remain after the water reaches the boiling +point, it will become incorporated into the stock and injure it in +flavor and wholesomeness. + +If the meat and bones are well cut and broken, the juices ought to be +all extracted, with proper cooking, in three or four hours. Longer +cooking will render the stock thicker and more gelatinous but not more +nutritious, and too long cooking will detract from its flavor. As soon +as the meat will fall from the bones, the stock should be removed from +the pot and strained at once. + +A good way to strain stock is to place a colander over an earthen crock +or jar (the colander should fit inside the jar), with a cloth strainer +within the colander. Then dip the contents of the stock kettle into the +colander, and leave it there to drain for fifteen or twenty minutes. Do +not squeeze the cloth, and when well drained, throw the scraps away. + +[Illustration: Arrangement for Straining Stock.] + +French cooks, with their propensity for economy, sometimes select a good +quality of beef, cook it so as to retain a portion of the juices in the +meat, and make it serve both for preparing the soup and for boiled beef +on the bill of fare. The meat is not cut up, but is heated quickly and +removed as soon as tender, so that only part of the juices are +extracted. + +Set the stock where it will become cold. The more rapidly it cools, the +more delicate will be its flavor, and the better it will keep. The fat +will rise to the surface, and can be easily removed when desired. If the +quantity of fat in the material used was considerable, a solid cake will +cover the top. This fat, by excluding the air, helps keep the stock +sweet, and should not be removed until the stock is needed. + +If only a portion is to be used at one time, the remainder with the fat +should be reheated and cooled, that a new crust may be formed. In +winter, stock may be kept several days, if care is thus taken to reheat +it. In summer, unless kept in a very cold place, it will spoil in a few +hours. + +Soup should never be greasy, and hence, before using the stock, every +particle of the fat should be removed. To accomplish this, loosen the +cake of fat from the dish with a knife, and if solid, it will sometimes +come off whole; if soft, remove all that is possible without cutting +into the stock, and afterwards wipe the top of the jellied stock with a +cloth wrung out of very hot water, which will readily absorb any +lingering portion of fat. If the stock is not jellied, skim off all the +fat possible, and then turn the stock through a napkin wrung out of ice +water. This will harden the grease, which will adhere to the napkin. It +is always better to prepare stock long enough before it is needed to +allow it to become perfectly cold; if, however, it is necessary to use +the stock very soon after it is prepared, the fat may be quickly +hardened by turning the stock into a dripping pan or some other shallow +dish, and placing it on ice in a cool place; if there is no time for +this, strain several times through a napkin wrung out of ice-cold water, +removing the particles of fat each time and wringing the cloth anew +before straining again. A little cold water poured into hot stock will +also cause the grease to rise so that it can be easily skimmed off; but +this method weakens the stock. + +Stock may be prepared from one kind of meat only, or from two or more +different kinds mixed together. Chicken stock is generally conceded to +be better if a small portion of beef is combined with the fowl. Beef and +veal are largely used together; but mutton on account of its strong +flavor is better used alone. + +Stock, when prepared from a single kind of meat, is termed simple stock +or broth. When prepared from two or more kinds of flesh cooked together, +or when stock prepared separately from different kinds of meat are mixed +together, the result is termed compound stock or double broth. With +either of these stocks as a foundation, an innumerable variety of soups +may be prepared, either by serving them as plain broth or by the +addition of some of the various grains and vegetables, the distinctive +name of each soup being given it according to its principal solid +ingredient. + +TO CLARIFY SOUP STOCK.--Having removed all the fat from the stock, +add to it before reheating, the shell of an egg, and the whole of one +egg well beaten, with a little cold water, for every three pints of +soup. Place the soup over the fire and stir it constantly to keep the +egg from setting until it is hot. Simmer for fifteen minutes, removing +the scum as it rises, and strain through a flannel cloth or napkin laid +in a colander. It is also a good plan to place a fine wire strainer on +the napkin to catch the shells and scum. Do not squeeze the cloth or +stir the liquid with a spoon to hasten the straining process. If the +cloth is clogged so that the stock does not run through well, carefully +change it in the colander so that the liquid will run down upon a clean +portion. When strained, it may be reheated, seasoned, and served as +clear soup. + + +_RECIPES._ + +ASPARAGUS SOUP.--This soup is prepared in every way like the one on +page 276, except that while stock made from veal is used instead of +milk. Green pea soup, celery soup, green corn soup, and green bean soup +may be prepared according to the recipes already given for these soups +by substituting for milk the same quantity of the stock of veal or +chicken. + +BARLEY, RICE, SAGO, OR TAPIOCA SOUP.--Any kind of stock may be used +in making these soups, though chicken and mutton stock are generally +considered preferable. Prepare the grains, the sago, or the tapioca, by +steaming or boiling till well cooked, and add to the stock, which should +be at boiling temperature. Season and serve. + +CARAMEL FOR COLORING SOUP BROWN.--Melt a half pint of sugar and one +tablespoonful of water in a saucepan over the fire; stir constantly +until it is of a dark brown color; then add a half pint of boiling +water, simmer ten minutes, strain, and put into an air-tight can or +bottle. When needed, mix such a quantity with the soup as will give the +desired degree of color. + +JULIENNE SOUP.--Take an equal proportion of carrot, parsnip, +turnip, celery, and string beans, cut into thin pieces of inch lengths, +sufficient to make one pint. Simmer the vegetables gently in a small +quantity of water until tender, but not long enough to destroy their +shape. Heat a quart of clear stock to boiling, add vegetables, salt to +taste, and serve. + +Other vegetables, as peas, asparagus, etc. may be used in the season. +Sometimes the vegetables are cut into dice or fancy shapes with a +vegetable cutter. It makes little difference about the shape, so that +the pieces are small and uniform in size. Such vegetables as potatoes, +carrots, or turnips, when used for soups, are easiest cut, after paring +in the usual manner, by taking the vegetable in the left hand, holding +it on the table or board between thumb and finger, and with the right +hand cutting downward in even slices not over one third of an inch wide, +to within a quarter of an inch of the bottom. Turn the vegetable and +repeat the process, cutting across the first slices. Again lay the +vegetable on its side, and make a third series of cuts, which will +divide it into cubes. If several kinds of vegetables are used, those +which require a longer time for cooking should be cut into smaller +pieces. + +TOMATO SOUP.--Into two quarts of boiling beef stock stir a +teaspoonful of cornstarch well braided with a little cold water, and a +pint of strained, stewed tomatoes. Boil a few minutes, and serve. A +teaspoonful of sugar may also be added, if desired. + +WHITE SOUP.--White soups are made from veal or chicken stock, +seasoned with cream, flavored with onion or celery, and thickened with +cornstarch or flour. + +VERMICELLI OR MACARONI SOUPS.--Drop into boiling water and cook the +macaroni about one hour, the vermicelli ten minutes. Drain well, dash +cold water through them to separate the pieces, which are apt to stick +together, and add to boiling stock (beef and veal are preferable) in the +proportion of a pint of cooked macaroni or vermicelli to a quart of +soup. Salt to taste and serve. + +PUREE WITH CHICKEN.--Take a quart of chicken stock from which the +fat has been removed. Add a stalk or two of celery cut into +finger-lengths, and a slice of onion, and put to boil. Beat together the +mashed yolk of two hard boiled eggs, and a half cup of sweet cream. Chop +the white meat of the chicken until fine as meal and beat with the egg +mixture. Add slowly a cup and a half of hot milk. Remove the celery and +onion from the hot stock, and stir all together. Boil up, salt to taste, +and serve. If too thick, a little more stock or milk can be added. + +TAPIOCA CREAM SOUP.--Soak two tablespoonfuls of tapioca over night. +Heat a quart of stock prepared from the white meat of chicken, to +boiling, in a saucepan. Then stir the tapioca in gradually. Move the +saucepan to the side of the range where it will simmer till the tapioca +is transparent. Have ready in a large dish a mixture prepared by beating +together very thoroughly the yolks of three eggs and four tablespoonfuls +of sweet cream. When the tapioca is clear, remove the stock from the +range and pour it very gradually onto the egg mixture, stirring briskly +all the time, so that the egg will not curdle. Season with salt if +desired. The soup may be returned to the stove and warmed before serving +if necessary, but it must not be boiled or allowed to stand a long time. + + + + +TABLE TOPICS. + + Animal food is one of the greatest means by which the pure sentiment + of the race is depressed.--_Alcott._ + + An English medical author says, "It is no doubt true that the + constant use of animal food disqualifies the mind for literary + application. We can scarcely imagine a philosopher living on horse + flesh like a Tartar, or on buffalo meat like an Indian; and it is a + fact that these tribes appear incapable of civilization until they + acquire the habit of using a less stimulating diet, and begin to + cultivate the fruits of the earth for their own use. The difference, + in the success of Christian missions, between such people and those + whose chief sustenance is farinaceous food, is very striking and + worthy of especial notice. In the East, and in Polynesia, literature + and Christian doctrines are seized upon with avidity. But in vain + were the most earnest labors of the best men to introduce reading + and writing among the American Indians until they had first been + taught to grow corn and to eat bread." + + An American gentleman traveling in the East met a Brahmin priest, + who refused to shake hands with him for fear of pollution. The + reason he assigned was that Americans eat hogs. Said the priest, + "Why, I have heard that in America they put hogs' flesh in barrels + and eat it after it has been dead six months! Horrible!" + + Pork is by no means a favorite food in Scotland. King James is said + to have abhorred pork almost as much as he did tobacco. He said, "If + I were to give a banquet to the devil, I would provide a loin of + pork and a poll of ling, with a pipe of tobacco for digestion!" + --_Scott._ + + The Hindu would as soon think of becoming a cannibal as of eating + swine's flesh. It is stated that the Indian mutiny so frightful in + its results originated in a fear among the Sepoys that they would be + forced to eat pork. A lady in India had an amusing experience which + illustrates the Hindu sentiment on the subject of pig. Arriving late + at a grand dinner, she and her husband saw the first course being + carried in as they went down the hall. A row of khitmutgars was + drawn up, waiting to follow the dish into the dining-room, and serve + their respective employers; as a dish of ham was carried by, each + man gravely and deliberately spat upon it! Needless to say, Mrs. B. + and her lord waited for the second course. + + Both the ancient Syrians and Egyptians abstained from flesh-eating + out of dread and abhorrence, and when the latter would represent any + thing as odious or disagreeable by hieroglyphics, they painted a + fish. + + Yes, Agassiz does recommend authors to eat fish because the + phosphorus in it makes brains. So far you are correct. But I cannot + help you to a decision about the amount you need to eat--at least + with certainty. If the specimen composition you send is about your + fair usual average, I should judge that perhaps a couple of whales + would be all you want for the present; not the largest kind, but + simply good, middling-sized whales!--_Mark Twain's Letter to a Young + Author._ + + + + +FOOD FOR THE SICK + +[Illustration: Food for the Sick] + +There is no branch of the culinary art which requires more skill than +that of preparing food for the sick and feeble. The purpose of food at +all times is to supply material for repairing--the waste which is +constantly be chosen with reference to its nutritive value. But during +illness and convalescence, when the waste is often much greater and the +vital powers less active, it is of the utmost importance that the food +should be of such a character as will supply the proper nutrition. Nor +is this all; an article of food may contain all the elements of +nutrition in such proportions as to render it a wholesome food for those +in health, and not be a proper food for the sick, for the reason that +its conversion into blood and tissue lays too great a tax upon the +digestive organs. Food for the sick should be palatable, nutritious and +easily assimilated. To discriminate as to what food will supply these +requisites, one must possess some knowledge of dietetics and physiology, +as well as of the nature of the illness with which the patient is +suffering; and such a knowledge ought to be part of the education of +every woman, no matter to what class of society she belongs. + +There are no special dishes suitable alike for all cases. Hot buttered +toast, tea, rich jellies, and other dainties so commonly served to the +sick, are usually the very worst articles of diet of which they could +partake. As a general rule, elaborate dishes are not suitable. + +Well-cooked gruel, a nicely broiled steak, a glass of milk, or some +refreshing drink often serve far better than foods which combine a +greater variety of ingredients, and require more extensive preparation. +The simplest foods are always the best, because the most readily +assimilated. + +Scrupulous neatness and care in all the minute particulars of the +cooking and serving of food for invalids, will add much to its +palatableness. The clean napkin on the tray, the bright silver, and +dainty china plate, with perhaps a sprig of leaves and flowers beside +it, thinly sliced bread, toast or cracker, and the light cup partly +filled with hot gruel, are far more appetizing to the invalid than +coarse ware, thickly cut bread, and an overflowing cup of gruel, though +the cooking may be just as perfect. Anything that suggests excess or +weight fatigues the sick. The appearance of milk served in a bowl, water +in a mug, beef-tea in a saucer, though seemingly a trivial thing, is +often sufficient to remove all desire for food. + +So far as practicable, the wants of the patient should be anticipated, +and the meal served, a surprise. The capricious appetite of an invalid +may sometimes be coaxed by arranging his simple food upon a tray so +planned that in the napery and service-ware used, some one particular +color predominates, and if this color be selected to accord or harmonize +as far as possible with the food allowed, the _tout ensemble_ presents a +pleasing fancy, which will tempt the eye, and through its influence, the +appetite of the patient. For example: an invalid whose dietary must +consist of fruit and grains, might be served to a "purple" dinner, with +bill of fare including a fresh, cool bunch of purple grapes, a glass of +unfermented grape juice, a saucer of blackberry mush, a plate of nicely +toasted wafers, Graham puffs or zwieback, with stewed prunes, or a +slice of prune toast served on dishes decorated with purple. Tie the +napkin with a bow of purple ribbon, and place a bunch of purple pansies +just within its folds. The monotonous regimen of a poor dyspeptic which +poached eggs, beaten biscuit, wheat gluten, eggnog, with, perhaps, +stewed peaches or an orange, are served on gilt-band china with a spray +of goldenrod, a bunch of marigolds, or a water-lily to give an +additional charm. + +Foods which are ordered to be served hot, should be _hot,_ not merely +warm, when they reach the patient. To facilitate this, let the dish in +which the food is to be served, stand in hot water for a few moments; +take out, wipe dry, turn in the hot food, place on the tray, and serve. +An oil stove, alcohol lamp, or a pocket stove is very convenient for +warming gruels, broths and other similar foods, as either can be made +ready for use in a moment, and will heat the small quantity of food +necessary for an invalid in one fourth the time in which it could be +accomplished over the range, if necessary to reduce the fire. + +In the preparation of food for the sick, a scrupulously clean dish for +cooking is of the first importance. It is a good plan in every household +to reserve one or two cooking utensils for this purpose, and not be +obliged to depend upon those in daily use. Utensils used for the cooking +of fruits, vegetables, meat, etc., unless cleaned with the utmost call +will sometimes impart a sufficiently unpleasant flavor to the food to +render it wholly unpalatable to an invalid whose senses are +preternaturally acute. + + +GRUELS + +These simple foods, the base of which is usually some one of the grains, +play an important part in the dietary for the sick, if properly +prepared; but the sloppy messes sometimes termed gruel, the chief merit +of which appears to be that they "are prepared in ten minutes," are +scarcely better than nothing at all. Like other dishes prepared from the +grains, gruel needs a long, continuous cooking. When done, it should be +the very essence of the grain, possessing all its nutritive qualities, +but in such form as to be readily assimilated. For the making of gruels, +as for the cooking of grains for any other purpose, the double boiler is +the best utensil. + +[Illustration: Gruel Strainer.] + +If it is desirable to strain the gruel before serving, have a fine wire +strainer of a size to stand conveniently within a large bowl or basin, +turn the gruel into this, and rub it through with a wooden or silver +spoon, using a second spoon, if necessary, to remove that which hangs +beneath the sieve. On no account use the first spoon for the latter +operation, as by so doing one is apt to get some of the hulls into the +gruel and destroy its smoothness. When as much of the gruel as possible +has been rubbed through the sieve, pour the strained liquid into a clean +dish, reheat to boiling, and season as desired before serving. An +extension strainer which can be fitted over any sized dish is also +serviceable for straining gruels. + +[Illustration: Extension Strainer.] + +Gruels, like all other foods, should be retained in the mouth for proper +insalivation, and it is well to eat them with wafers or some hard food, +when solid food is allowed. + + +_RECIPES._ + +ARROWROOT GRUEL.--Rub a dessertspoonful of _pure_ arrowroot to a +thin paste in two tablespoonfuls of cold water, and stir it into a half +pint of boiling water, or, if preferred, a cup and a third of boiling +milk, and stir rapidly until thickened and clear. If desired, a little +lemon peel for flavoring may be infused in the water or milk, before +adding the arrowroot. Sweeten, if allowed, and serve. + +BARLEY GRUEL.--Wash three heaping tablespoonfuls of pearl barley, +drop it into a pint of boiling water, and parboil five minutes. Pour +this water off and add a quart of fresh boiling water. Let it simmer +gently for three hours. Strain, season, and serve. A small piece of +lemon rind added to the gruel a half hour before it is done, gives it a +very agreeable flavor. Equal quantities of milk and barley gruel make a +very nourishing drink; the milk, however, should not be added to the +gruel until needed, as in a warm atmosphere it undergoes quite rapid +change, and is likely to ferment. A little lemon juice, with sugar to +sweeten to taste, is sometimes preferred as seasoning for barley gruel. + +EGG GRUEL.--Heat a cup of milk to boiling, and stir into it one +well-beaten egg mixed with one fourth cup of cold milk. Stir constantly +for a few minutes till thickened, but do not allow it to boil again. +Season with a little salt, or if preferred and allowed, a little loaf +sugar. + +EGG GRUEL NO. 2.--Boil the yolks of three eggs until dry and mealy, +mash perfectly smooth, then add a cup of boiling milk. Season with salt, +and serve. + +FARINA GRUEL.--Moisten two table spoonfuls of farina with a very +little cold milk, and stir it into a cupful of boiling water. Boil until +it thickens, add a cupful of new milk, turn into a double boiler, and +cook again for twenty or thirty minutes. Strain if necessary, season +with salt or sugar, and serve. + +FLOUR GRUEL.--Rub one heaping tablespoonful of whole-wheat flour to +a thin paste with three tablespoonfuls of cold milk, and stir it into a +pint of boiling milk. Cook for ten or twelve minutes. Season with salt, +strain if necessary, and while hot, stir in the beaten white of one egg. +The egg may be omitted if preferred; or the yolk of the egg and a little +sugar may be used instead, if the patient's condition will allow it. + +GLUTEN GRUEL.--Stir two and one half tablespoonfuls of the wheat +gluten prepared by the Sanitarium Food Co., Battle Creek, Mich., into a +pint of boiling milk; boil until thickened, when it is ready to serve. + +GLUTEN GRUEL NO. 2.--Into a pint of boiling water stir three +heaping tablespoonfuls of the prepared gluten. Boil until thickened, and +add a half cup of thin cream. + +GLUTEN CREAM.--Heat a pint of thin cream to boiling, and stir into +it three tablespoonfuls of wheat gluten. When thickened, it is ready to +serve. + +GLUTEN MEAL GRUEL.--Into a cup and a half of boiling water stir +four tablespoonfuls of gluten meal (prepared by the Sanitarium Food +Co.), let it boil for a moment, add six tablespoonfuls of rather thin, +sweet cream, and serve. + +GRAHAM GRUEL.--Heat three cups of water in the inner dish of a +double boiler, and when vigorously boiling stir into it carefully, a +little at a time, so as not to check the boiling, one scant cup of +Graham flour which has been rubbed perfectly smooth in a cup of warm, +not hot, water. Stir until thickened, then place in the outer boiler and +cook for an hour or longer. When done, strain if necessary, season with +salt if desired, and a half cup of sweet cream. + +GRAHAM GRITS GRUEL.--Cook three heaping tablespoonfuls of Graham +grits in a quart of boiling water, as directed in the chapter on Grains, +for three hours. Turn through a soup strainer to remove any lumps, +season with half a cup of cream, and salt if desired. Well cooked Graham +grits may be made into gruel by thinning with water or milk, straining +and seasoning as above. + +GRUEL OF PREPARED FLOUR.--Knead a pint of flour with water into a +ball, and tie firmly in a linen cloth; put it into a granite-ware basin +or kettle, cover with boiling water, and boil slowly, replenishing with +boiling water as needed, for twelve hours. Put it before the fire to +dry. Afterward remove the cloth, and also a thick skin which will have +formed over the ball. Dry the interior again. When needed for use, rub a +tablespoonful of the prepared flour smooth with three spoonfuls of cold +milk, and stir it into a pint of boiling milk. Cook from three to five +minutes. Season with salt if desired. + +INDIAN MEAL GRUEL.--Make a thin paste of one teaspoonful of flour, +two tablespoonfuls of best cornmeal, and a little water. Stir this into +a quart of boiling water, or milk and water in equal proportions, as +preferred. Boil until the meal has set, stirring constantly; then turn +into a double boiler and cook for an hour and half or two hours. Season +with salt, and strain. If too thick, thin with milk or cream. + +LEMON OATMEAL GRUEL.--The United States Dispensary recommends the +following method of preparing oatmeal gruel for fever patients; "Rub one +heaping tablespoonful of fine oatmeal smooth in a little cold water; +stir this into three pints of boiling water. Cook until the quantity is +reduced to two pints; then strain, and let it cool and settle. When it +is quite cold, pour the clear gruel from the sediment, add the juice of +a lemon, and sugar to sweeten slightly. If desirable to serve it warm, +reheat before adding the lemon juice." Freshly cooked oatmeal may be +thinned with boiling water, strained and seasoned in the same manner. + +MILK OATMEAL GRUEL.--Take a pint of milk and one of water, and heat +to boiling. Stir in three heaping table spoonfuls of oatmeal, and cook +in a double boiler for two or three hours. + +MILK PORRIDGE.--Take one pint of milk and the same quantity of +water, and heat to boiling. Stir in two heaping tablespoonfuls of +cornmeal or Graham grits, boil, stirring continuously, until the meal +has set, then turn into a double boiler and cook for two hours or +longer. Season with salt, and a tablespoonful of sweet cream if allowed. + +OATMEAL GRUEL.--Into one quart of boiling water stir two heaping +tablespoonfuls of fine oatmeal; let it boil until it thickens, stirring +all the time; then turn into a double boiler and cook for three and a +half or four hours. Strain before serving. A little cream may also be +added, unless contra-indicated by the patient's condition. + +OATMEAL GRUEL NO. 2.--Pound one half cup of coarse oatmeal until it +is mealy. The easiest way to do this is to tie the oatmeal in a coarse +cloth and pound it with a wooden mallet. Put it in a pint bowl, and fill +the bowl with cold water. Stir briskly for a few moments until the water +is white, then allow the meal to settle. Pour off the water, being +careful to get none of the sediment. Fill the bowl a second time with +cold water, stir thoroughly, let settle, and pour off the water as +before. Do this the third time. Boil the liquid one half hour, strain, +and serve hot. If very thick, a little cream or milk may be added. + +OATMEAL GRUEL NO, 3.--Add to one cup of well-cooked oatmeal while +hot two cups of hot milk, or one cup of hot milk and one of hot water. +Beat all thoroughly together, add a little salt if desired, strain, and +serve. + +PEPTONIZED GLUTEN GRUEL.--Prepare the gruel as directed for Gluten +Gruel No. 1. Strain if needed, cook to lukewarm, and turn it into a +pitcher, which place in a dish containing hot water even in depth with +the gruel in the pitcher; add the peptonizing fluid or powder, stir +well, and let it stand in the hot water bath for ten minutes. The +temperature must not be allowed to rise over 130 deg. Put into a clean +dish and serve at once, or place on ice till needed. Other well-cooked +gruels maybe peptonized in the same way. + +RAISIN GRUEL.--Stone and quarter two dozen raisins and boil them +twenty minutes in a small quantity of water. When the water has nearly +boiled away, add two cups of new milk. When the milk is boiling, add one +heaping tablespoonful of Graham or whole-wheat flour which has been +rubbed to a thin paste with a little cold milk. Boil until thickened, +stirring all the time; then turn into a double boiler and cook for +twenty minutes or half an hour. Season with salt and serve. + +RICE WATER.--Wash half a cup of rice very thoroughly in several +waters. Put it into a saucepan with three cups of cold water and boil +for half an hour. Strain off the rice water, season with salt if +desired, and serve. + + +PREPARATIONS OF MILK. + +MILK DIET.--An almost exclusive milk diet is sometimes a great +advantage in cases of sickness. It is usually necessary to begin the use +of the milk in moderate quantities, gradually withdrawing the more solid +food and increasing the quantity of milk. In the course of a week, all +other food should be withdrawn, and the quantity of milk increased to +three or four quarts a day. Milk is easily digested, and hence may be +taken at more frequent intervals than other food. + + +_RECIPES._ + +ALBUMINIZED MILK.--Shake together in a well-corked bottle or glass +fruit can, a pint of fresh milk and the well-beaten whites of two eggs, +until thoroughly mixed. Serve at once. + +HOT MILK.--Hot milk is an excellent food for many classes of +invalids. The milk should be fresh, and should be heated in a double +boiler until the top is wrinkled over the entire surface. + +JUNKET, OR MILK CURD.--Heat a cup of fresh milk to 85 deg., add one +teaspoonful of the essence of pepsin, and stir just enough to mix +thoroughly. Let it stand until firmly curded, and serve. + +KOUMISS.--Dissolve one fourth of a two-cent cake of compressed +yeast, and two teaspoonfuls of white sugar, in three tablespoonfuls of +lukewarm water. Pour this into a quart bottle and add sufficient fresh, +sweet milk to nearly fill. Shake well, and place in a room of the +temperature of 70 deg. to 80 deg. F., and allow it to ferment about six +hours. Cork tightly and tie the cork in. Put in a cool place, act above +60 deg. and let it remain a week, when it will be ready for use. In +making koumiss be sure that the milk is pure, the bottle sound, and the +yeast fresh. Open the bottle with a champagne tap. If there is any curd +or thickening resembling cheese, the fermentation has been prolonged +beyond the proper point, and the koumiss should not be used. + +MILK AND LIME WATER.--In cases where milk forms large curds, or +sours in the stomach, lime water prepared in the following manner may be +added to the milk before using:-- + +Into a gallon jar of water, put a piece of lime the size of one's fist. +Cover the jar and let the lime settle over night. In the morning, draw +the water off the top with a syphon, being careful not to move the jar +so as to mix again the particles of lime with the water. + +Two tablespoonfuls of the lime water is usually sufficient for a pint +of milk. + +PEPTONIZED MILK FOR INFANTS.--One gill of cows' milk, fresh and +unskimmed; one gill of pure water; two tablespoonfuls of rich, sweet +cream; two hundred grains of milk sugar, one and one fourth grains of +_extractum pancreatis_; four grains of sodium bicarbonate. Put the above +in a clean nursing bottle, and place the bottle in water so warm that +the whole hand cannot be held in it longer for one minute without pain. +Keep the milk at this temperature for exactly twenty minutes. Prepare +fresh just before using. + + +BEEF-TEA, BROTHS, ETC. + +Beef tea and meat broths are by no means so useful as foods for the sick +as is generally supposed. The late Dr. Austin Flint used to say of these +foods, that "the valuation by most persons outside of the medical +profession, and by many within it, of beef tea or its analogues, the +various solutions, most of the extracts, and the expressed juice of +meat, is a delusion and a snare which has led to the loss of many lives +by starvation. + +"The quantity of nutritive material in these preparations is +insignificant or nil, and it is vastly important that they should be +reckoned as of little or no value, except as indirectly conducive to +nutrition by acting as stimulants for the secretion of the digestive +fluids, or as vehicles for the introduction of the nutritive substances. +Furthermore, it is to be considered that water and pressure not only +fail to extract the alimentary principles of meat, but that the +excrementitious principles, or the products of destructive assimilation, +_are_ thereby extracted." + +Vegetable broths prepared from grains and legumes possess a much higher +nutritive value, while they lack the objectionable features of meat +broths. + + +_RECIPES._ + +BEEF EXTRACT.--Take a pound of lean beef, cut it up into small +dice, and put into a glass fruit jar. Screw on the cover tightly, put +the jar into a vessel filled with cold water to a depth sufficient to +come to the top of contents of the jar, and set over a slow fire. As +soon as the water boils, set where it will keep just boiling, but no +more; and cook for an hour or an hour and a quarter. Then strain, +season, and serve. If preferred, a double boiler may be used for the +preparation of the extract. + +BEEF JUICE.--Cut a thick slice of round steak, trim off every +particle of fat, and broil it over a clear fire just long enough to heat +it throughout. Next gash it in many places with a sharp knife, and with +the aid of a beef-juice press or lemon squeezer, press out all the juice +into a bowl set in hot water, salt but very slightly, remove all +globules of fat, and serve. This may also be frozen and given the +patient in small lumps, if so ordered. + +BEEF TEA.--Take a pound of fresh, lean, juicy beef of good +flavor,--the top of the round and the back and middle of the rump are +the best portions for the purpose,--from which all fat, bones, and +sinews have been carefully removed; cut into pieces a quarter of an inch +square, or grind in a sausage-cutter. Add a quart of cold water, and put +into a clean double boiler. Place over the fire, and heat very slowly, +carefully removing all scum as it rises. Allow it to cook gently for two +or three hours, or until the water has been reduced one half. Strain, +and put away to cool. Before using, remove all fat from the surface, and +season. In reheating, a good way is to place a quantity in a cup, and +set the cup into hot water until the tea is sufficiently hot. This +prevents waste, and if the patient is not ready for the tea, it can be +easily kept hot. + +BEEF TEA AND EGGS.--Beat the yolk of an egg thoroughly in a teacup +and fill the cup with boiling beef tea, stirring all the while. Season +with a little salt if desired. + +BEEF BROTH AND OATMEAL.--Rub two tablespoonfuls of oatmeal smooth +in an equal quantity of cold water, and stir into a quart of boiling +beef broth. Cook in a double broiler for two hours, strain, and season +with salt and a little cream if allowed. Or, thin well-cooked oatmeal +mush with beef-tea; strain, reheat, season, and serve. + +BOTTLED BEEF TEA.--Cut two pounds of round steak into small dice, +rejecting all skin and fat. Put it into a glass fruit jar with one cup +of cold water. Cover the can sufficiently tight to prevent any water +from boiling in, and place it on a wisp of straw or a muffin ring in a +kettle of cold water. Heat very gradually, and keep it just below the +boiling point for two or more hours; or, place the can in a deep dish of +hot water, and cook in a moderate oven for three hours. Allow the meat +to cook thus four or five hours, or until it appears white, by which +time it will have discharged all its juice. Turn the liquor off, strain +through a piece of muslin or cheese cloth laid in a colander, and cool; +then if any fat has been left, it will harden on the top, and can be +removed. When needed for use, reheat, season, and serve. + +CHICKEN BROTH.--Take a well dressed, plump spring chicken, cut it +into half-inch pieces, cracking well all the bones; add cold water,--a +quart to the pound of meat and bones,--and cook the same as beef-tea. +Allow the broth to cool before using, and carefully skim off all +particles of fat before reheating. If allowed, a tablespoonful of +steamed rice may be added to the broth, or a well-beaten egg may be +stirred in while hot just before serving. Heat until the whole becomes +thickened, but do not boil. + +If preferred, the broth may be prepared by using only the white portion +of the chicken in connection with lean beef. This is liked better by +some to whom the strong flavor of the chicken is not pleasant. Or, +prepare equal quantity of rich milk, season with salt, reheat, and +serve. The broth may be flavored with celery if allowed. + +MUTTON BROTH.--Cut a pound of perfectly fresh, lean mutton or +lamb--the scrags of neck are best--into small dice. Add a quart of cold +water, and simmer gently for two or three hours. Strain, and when cold +skim off all fat. Reheat when needed for use. + +If preferred, a tablespoonful of rice which has been soaked for an hour +in a little warm water, or a tablespoonful of cooked barley, may be +simmered in the broth for a half hour before serving. Season with salt +as desired. + +VEGETABLE BROTH.--Put a cupful of well washed white beans into a +quart of cold water in a double boiler, and cook slowly until but a +cupful of the liquor remains. Strain off the broth, add salt, and serve +hot. If preferred, a few grains of powdered thyme may be added as +flavoring. + +VEGETABLE BROTH NO. 2.--Pick over and wash a cup of dried Scotch +peas, and put to cook in a quart of cold water, cook slowly in a double +boiler or in a kettle placed on the range where they will just simmer, +until but a cupful of liquid remains. Strain off the broth, add salt and +one third of a cupful of the liquor, without pulp, from well-stewed +tomatoes. Serve hot. + +MIXED VEGETABLE BROTHS.--Broths may be prepared as directed from +both black and white beaus, and combined in the proportion of one third +of the former to two thirds of the latter; or a broth of lentils may be +used instead of the black bean. + + +_RECIPES FOR PANADA._ + +BROTH PANADA.--Use beef or chicken broth in place of water, and +proceed the same as in Egg Panada, omitting the egg. + +CHICKEN PANADA.--Take a cupful of the white meat of chicken, +pounded to a paste in a mortar, and half a cup of whole-wheat crust or +zwieback crumbs. Add sufficient chicken broth to make a thick gruel. +Season with salt, boil up for a few minutes, and serve hot. + +EGG PANADA.--Put two ounces of light, whole-wheat crusts into a +pint of cold water in a granite-ware stewpan; simmer gently for three +quarters of an hour, stirring occasionally. Season with a spoonful of +sweet cream and a little salt, then stir in the well-beaten yolk of an +egg, and serve. + +MILK PANADA.--Heat a pint of milk to boiling, then allow it to +cool. Add two ounces of nice, light, whole-wheat crusts, and simmer for +half an hour, stirring frequently. Season with a little sugar, if +allowed. Granola may be used in place of the crusts, if preferred. + +RAISIN PANADA.--Boil a half cup of raisins in a half pint of water. +Break a slice of zwieback into fragments in a bowl. Add a well-beaten +egg and a teaspoonful of sugar. Pour in the raisins, water and all, and +beat very thoroughly. + + +GRAINS FOR THE SICK. + +For invalids able to digest solid food, rice, cracked wheat, Graham +grits, oatmeal, barley, farina and other grains may be prepared and +cooked as previously directed in the chapter on Grains. + +The various cooked preparations of grains--granola, wheatena, avenola, +wheat gluten and gluten meal--manufactured by the Sanitarium Food Co., +Battle Creek, Mich., form excellent articles of diet for many invalids, +when served with hot milk or cream, or prepared in the form of mush. +Several recipes for their use have already been given in preceding +chapters; the following are a few additional ones:-- + + +_RECIPES._ + +GLUTEN MUSH.--Heat together a cup of thin cream and three cups of +water; when boiling, sift in lightly with the fingers, stirring +continuously meanwhile, enough wheat gluten to make a mush of the +desired consistency. Boil up once and serve. A few blanched or roasted +almonds may be stirred in just before serving, if desired. + +TOMATO GLUTEN.--Heat a pint of stewed tomato, which has been rubbed +through a fine colander to remove the seeds, to boiling, add salt to +season, and three tablespoonfuls of gluten meal. Boil together for a +moment until thickened, and serve hot. + +TOMATO GLUTEN NO. 2.--Prepare the same as the preceding, using five +tablespoonfuls of the gluten meal, and seasoning with two tablespoonfuls +of rather thick, sweet cream. + + +MEATS FOR THE SICK. + +All meats for the sick should be prepared in the very simplest way, +served with the plainest possible dressing, and without the use of +condiments other than salt. + + +_RECIPES._ + +BROILED STEAK.--Take a half pound of round steak and a slice of +tenderloin; wipe well with a clean, wet cloth. Have a clear fire; place +the meat in an open wire broiler or on a gridiron over the coals, and +cook, turning as often as you can count ten, for four or five minutes, +if the slices are about one inch thick; then with a lemon squeezer +squeeze the juice from the round steak over the tenderloin, season with +a little salt, and serve at once on a hot plate. + +CHICKEN.--For an invalid, the breast of a tender chicken broiled +quickly over hot coals is best. For directions for broiling chicken see +page 406. + +CHICKEN JELLY.--Dress a small chicken. Disjoint, break or pound the +bones, and cut the meat into half-inch pieces. Remove every particle of +fat possible. Cover with cold water, heat very slowly, and simmer gently +until the meat is in rags, and the liquid reduced about one half. Strain +off the liquor, cool, and remove all the fat. To make the broth more +clear, add the shell and white of an egg, then reheat slowly, stirring +all the time until hot. Strain through a fine cloth laid inside of a +colander. Salt and a little lemon may be added as seasoning. Pour into +small cups, and cool. + +MINCED CHICKEN.--Stew the breast of a young chicken until tender; +mince fine with a sharp knife. Thicken the liquor in which it was stewed +with a little flour, add salt and a little cream if allowed, then the +minced chicken, and serve hot on zwieback, softened with cream as +directed in the chapter on Breakfast Dishes. + +MUTTON CHOP.--Select a chop containing a large tenderloin: cut +thick, and broil for eight or ten minutes as directed for beef steak. +Season lightly with salt, and serve hot. + +MINCED STEAK.--Mince some nice, juicy steak with a chopping knife, +or in a sausage-cutter, rejecting as much of the fiber as possible; make +into small cakes and broil the same as steak. Salt lightly when done, +and for dressing use a little beef juice prepared as directed on page +427. It may be thickened with a little flour as for gravy, if preferred. + +SCRAPED STEAK.--Take a small piece of nice, juicy steak, and with a +blunt case-knife or tablespoon, scrape off all the pulp, being careful +to get none of the fibers. Press the pulp together in the form of +patties, and broil quickly over glowing coals. Salt lightly, and serve +hot. It is better to be as rare as the patient can take it. Instead of +butter, turn a spoonful or two of thick, hot beef juice over the steak, +if any dressing other than salt is required. + + +EGGS FOR THE SICK. + + +_RECIPES._ + +FLOATED EGG.--Separate the white from the yolk, and drop the yolk, +taking great care not to break it, into boiling, salted water. Cook +until hard and mealy. In the meantime, beat the white of the egg until +stiff and firm. When the yolk is cooked, remove it from the water with a +skimmer. Let the water cease to boil, then dip the beaten white in +spoonfuls on the top of the scalding water, allowing it to remain for a +second or two until coagulated, but not hardened. Arrange the white in a +hot egg saucer, and place the cooked yolk in the center, or serve on +toast. This makes a very pretty, as well as appetising dish, if care is +taken to keep the yolk intact. + +GLUTEN MEAL CUSTARD.--Beat together thoroughly, one pint of rich +milk, one egg, and four tablespoonfuls of gluten meal. Add a little salt +if desired, and cook with the dish set in another containing boiling +water, until the custard has set. Or, turn the custard into cups, which +place in a dripping pan partly filled with hot water, and cook in a +moderate oven until the custard is set. + +GLUTEN CUSTARD.--Into a quart of boiling milk stir four +tablespoonfuls of wheat gluten moistened with a little of the milk, +which may be reserved for the purpose. Allow it to cook until thickened. +Cool to lukewarm temperature, and add three well-beaten eggs, and a +trifle of salt, if desired. Turn into cups, and steam over a kettle of +boiling water until the custard is set. + +STEAMED EGGS.--Break an egg into an egg saucer, sauce-dish, or +patty pan, salt very slightly, and steam until the white has just set. +In this way, it will retain its shape perfectly, and not be mixed with +the few drops of water so annoying to invalids, and so hard to avoid in +dishing a poached egg from water. + +SOFT CUSTARD.--Boil some milk, then cool it to 180 deg., add three +whipped eggs to each quart of milk, and keep at the temperature of 180 deg. +for fifteen or twenty minutes. The object is to coagulate the eggs +without producing the bad effect of exposure to a high temperature. + +RAW EGGS.--Break a fresh egg into a glass, add a tablespoonful of +sugar, and heat to a stiff froth; a little cold water may be added if +liked. + +WHITE OF EGG.--Stir the white of an egg into a glass of cold +water, or water as warm as it can be without coagulating the egg, and +serve. + +WHITE OF EGG AND MILK.--The white of an egg beaten to a stiff froth +and stirred into a glass of milk, forms a nourishing food for persons of +weak digestion. + + +REFRESHING DRINKS AND DELICACIES FOR THE SICK. + +In many fevers and acute diseases, but little food is required, and that +of a character which merely appeases hunger and quenches thirst, without +stimulation and without affording much nourishment. + +Preparations from sago, tapioca, and other farinaceous substances are +sometimes serviceable for this purpose. Oranges, grapes, and other +perfectly ripened and juicy fruits are also most excellent. They are +nature's own delicacies, and serve both for food and drink. They should +not, however, be kept in the sick room, but preserved in some cool +place, and served when needed, as fresh and in as dainty a manner as +possible. Like all food provided for the sick, they should be arranged +to please the eye as well as the palate. The capricious appetite of an +invalid will often refuse luscious fruit from the hand of a nurse, which +would have been gladly accepted had it been served on dainty china, with +a clean napkin and silver. + +The juice of the various small fruits and berries forms a basis from +which may be made many refreshing drinks especially acceptable to the +dry, parched mouth of a sick person. + +Fruit juices can be prepared with but little trouble. For directions see +page 209. + +Beverages from fruit juices are prepared by using a small quantity of +the juice, and sufficient cold water to dilute it to the taste. If it is +desirable to use such a drink for a sick person in some household where +fruit juices have not been put up for the purpose, the juice may be +obtained from a can of strawberries, raspberries, or other small fruit, +by turning the whole into a coarse cloth and straining off the juice; or +a tablespoonful of currant or other jelly may be dissolved in a tumbler +of warm water, and allowed to cool. Either will make a good substitute +for the prepared fruit juice, though the flavor will be less delicate. +The hot beverages and many of the cold ones given in the chapter on +Beverages will be found serviceable for the sick, as will also the +following additional ones:-- + + +_RECIPES._ + +ACORN COFFEE.--Select plump, round, sweet acorns. Shell, and brown +in an oven; then grind in a coffee-mill, and use as ordinary coffee. + +ALMOND MILK.--Blanch a quarter of a pound of shelled almonds by +pouring over them a quart of boiling water, and when the skins soften, +rubbing them off with a coarse towel. Pound the almonds in a mortar, a +few at a time, adding four or five drops of milk occasionally, to +prevent their oiling. About one tablespoonful of milk in all will be +sufficient. When finely pounded, mix the almonds with a pint of milk, +two tablespoonfuls of sugar, and a little piece of lemon rind. Place the +whole over the fire to simmer for a little time. Strain, if preferred, +and serve cold. + +APPLE BEVERAGE.--Pare and slice very thin a juicy tart apple into a +china bowl. Cover with boiling water, put a saucer over the bowl, and +allow the water to get cold. Strain and drink. Crab apples may be used +in the same way. + +APPLE BEVERAGE NO. 2.--Bake two large, sour apples, and when +tender, sprinkle a tablespoonful of sugar over them, and return to the +oven until the sugar is slightly browned. Break and mash the apples with +a silver spoon, pour over them a pint of boiling water; cover and let +stand until cold; then strain and serve. + +APPLE TOAST WATER.--Break a slice of zwieback into small pieces, +and mix with them two or three well-baked tart apples. Pour over all a +quart of boiling water, cover, and let stand until cold, stirring +occasionally. When cold, strain, add sugar to sweeten if desired, and +serve. + +BAKED MILK.--Put a quart of new milk in a stone jar, tie a white +paper over it, and let it stand in a moderately heated oven eight or ten +hours. It becomes of a creamy consistency. + +BARLEY LEMONADE.--Put a half cup of pearl barley into a quart of +cold water, and simmer gently until the water has become mucilaginous +and quite thick. This will take from an hour to an hour and a half. The +barley will absorb most of the water, but the quantity given should make +a teacupful of good, thick barley water. Add to this two teaspoonfuls of +lemon juice and a tablespoonful of sugar. Let it get cold before +serving. By returning the barley to the stewpan with another quart of +cold water, and simmering for an hour or an hour and a half longer, a +second cap of barley water may be obtained, almost as good as the first. + +BARLEY AND FRUIT DRINK.--Prepare a barley water as above, and add +to each cupful a tablespoonful or two of cranberry, grape, raspberry, or +any tart fruit syrup. The pure juice sweetened will answer just as well; +or a little fruit jelly may be dissolved and added. + +BARLEY MILK.--Wash two tablespoonfuls of pearl barley in cold water +until the water is clear. Put it to cook in a double boiler, with a +quart of milk, and boil till the milk is reduced to a pint. Strain off +the milk, and sweeten if desired. + +CRANBERRY DRINK.--Mash carefully selected, ripe cranberries +thoroughly in an earthen dish, and pour boiling water over them. Let the +mixture stand until cold, strain off the water, and sweeten to taste. +Barberries prepared in the same manner make a nice drink. + +CURRANTADE.--Mash thoroughly a pint of ripe, red currants, and one +half the quantity of red raspberries; add sugar to sweeten and two +quarts of cold water. Stir, strain, cool on ice, and serve. + +CRUST COFFEE.--Brown slices of Graham bread in a slow oven until +very ark in color. Break in pieces and roll fine with a rolling pin. A +quantity of this material may be prepared at one time and stored in +glass fruit cans for use. When needed, pour a cupful of actively boiling +water over a dessertspoonful of the prepared crumbs, let it steep for a +few moments, then strain and serve. + +EGG CREAM.--Beat the white of an egg to a stiff froth, add one +tablespoonful of white sugar, then beat again. Next add the yolk, and +beat; then a tablespoonful of milk, one of cold water, and one of any +fruit juice desired. + +EGG CREAM NO. 2.--Prepare as above, using two tablespoonfuls of +water instead of one of water and one of milk, and a teaspoonful of +lemon juice in place of other fruit juice. + +EGG CREAM NO. 3.--Beat the yolk of a freshly laid egg with a +tablespoonful of sugar until it is light and creamy; add to this, one +half cup of hot milk and stir in lightly the stiffly beaten white of the +egg. Serve at once. + +EGG LEMONADE.--Beat the white of an egg to a stiff froth, then mix +with it the juice of a small lemon, and one tablespoonful of sugar. Add +a half pint of cold water. Or, beat together with an egg beater a +tablespoonful of lemon juice, a teaspoonful of sugar, the white of an +egg and a cup of cold water, until thoroughly mingled, then serve at +once. + +FLAXSEED TEA.--Take an ounce of whole flaxseed, half an ounce of +crushed licorice root, an ounce of refined sugar, and four +tablespoonfuls of lemon juice. Pour a quart of boiling water over them; +keep near the fire for four hours, and then strain off the liquid. The +flaxseed should not be crushed, as the mucilage is in the outer part of +the kernel, and if braised, the boiling water will extract the oil of +the seed, and render the decoction nauseous. Make fresh daily. + +GUM ARABIC WATER.--Pour a pint of boiling water over an ounce of +clean gum arabic. When dissolved, add the juice of one lemon and a +teaspoonful of sugar, and strain. + +HOT WATER.--Put good, fresh water into a perfectly clean +granite-ware kettle, already warmed; let it come to a boil very quickly, +and use at once. Do not leave it to simmer until it has become insipid +through the loss of the air which it contains. + +HOT LEMONADE.--Put in a glass a thin slice of lemon and the juice +of half a small lemon, being careful to remove all seeds; mix with it +one dessertspoonful of white sugar, and fill the glass with boiling +water. Or, remove the peel of a lemon in very thin parings, turn one +pint of boiling water over them, letting it stand for a few moments +covered. Remove the peel, add the juice of a lemon and one tablespoonful +of sugar, and serve. + +IRISH MOSS LEMONADE.--Soak one fourth of a cup of Irish moss in +cold water until it begins to soften; then work it free from sand and +tiny shells likely to be on it, and thoroughly wash. Put it in a +granite-ware basin, and pour over it two cups of boiling water. Leave on +the back of the range where it will keep hot, but not boil, for half an +hour; strain, add the juice of one lemon, and sugar to taste. Drink hot +or cold, as preferred. + +ORANGEADE.--Rub lightly two ounces of lump sugar on the rind of two +nice, fresh oranges, to extract the flavor; put this sugar into a +pitcher, to which add the juice expressed from the oranges, and that +from one lemon. Pour over all one pint of cold water, stir thoroughly, +and serve. + +PLAIN LEMONADE.--For one glass of lemonade squeeze the juice of +half a small lemon into the glass; carefully remove all seeds and +particles. Add a dessertspoonful of sugar, and fill the glass with cold +water. + +SLIPPERY ELM TEA.--Pour boiling water over bits of slippery elm +bark or slippery elm powder, cool, and strain, if desired, a little +lemon juice and sugar may be added to flavor. + +TOAST WATER.--Toast a pint of whole-wheat or Graham bread crusts +very brown, but do not burn. Cover with a pint of cold water. Let it +stand an hour, strain, and use. Sugar and a little cream may be added if +allowed. + +TAMARIND WATER.--Boil four ounces of tamarinds and the same of +raisins slowly, in three quarts of water, for fifteen or twenty minutes, +or until the water is reduced nearly one fourth; strain while hot into a +bowl with a small slice of lemon peel in it. Set away until cold before +using. + + +BREAD. + +For invalids who are able to partake of solid foods, the Breakfast +Rolls, Whole-wheat Puffs, Beaten Biscuit, Crisps, and other unfermented +breads, directions for the preparation of which are given in the chapter +on Bread, will be found excellent. + +The various crackers, wafers, and invalid foods manufactured by the +Sanitarium Food Co., Battle Creek, Mich., are also to be recommended. +Zwieback, prepared as directed on page 289, will be found serviceable +and wholesome to be used with broths and gruels. It may be prepared so +as to look especially tempting by cutting off the crust of the bread, +and cutting the slice into fancy shapes with a cookie-cutter before +toasting. In cases where their use is allowable, many of the various +toasts given under the head of Breakfast Dishes will be relished. + + +_RECIPES._ + +DIABETIC BISCUIT.--Make a stiff dough of Graham or entire-wheat +flour and water. Knead thoroughly, and let it stand three hours; then +place on a sieve under a faucet, turn a stream of water over the dough, +and wash out the starch, kneading and working with the hands so that all +portions of the dough will be equally washed. When the starch has been +all washed out, as will be indicated by the water running off clear, the +dough will be a rubber-like, glutinous mass. It may then be cut into +long strips, and these divided into equal-sized pieces or cubes. Place +the pieces on shallow baking pans in a rather hot oven, which, after a +short time, should be allowed to cool to moderate heat, and bake for two +hours, when they should be of a dark, rich brown color and light and +crisp throughout. If tough, they need rebaking. If the oven is too hot, +the pieces will puff up, becoming mere hollow shells; if not +sufficiently hot, they will not rise properly. + +DIABETIC BISCUIT NO. 2.--Prepare a dough and wash out the starch as +in the preceding. Add coarse middlings so that the dough can be rolled +into thin cakes, and bake. + +GLUTEN MEAL GEMS.--Beat together one half cup of ice water, one +half cup of thick, sweet cream, and one egg; then add one cup and a +tablespoonful of the gluten meal prepared by the Sanitarium Food Co. +Turn into slightly heated gem irons, and bake in a moderately hot oven +from one half to three fourths of an hour. + + +JELLIES AND OTHER SIMPLE DESSERTS FOR THE SICK. + +Invalids whose digestion will allow of other than the plainest foods +will find most of the desserts made with fruits and those with fruits +and grains given in the chapter on Desserts, excellent for their use. +The following are a few additional recipes of a similar character:-- + + +_RECIPES._ + +ARROWROOT JELLY.--Rub two heaping teaspoonfuls of arrowroot smooth +in a very little cold water, and stir it into a cupful of boiling water, +in which should be dissolved two teaspoonfuls of sugar. Stir until +clear, allowing it to boil all the time; lastly, add a teaspoonful of +lemon juice. Serve cold, with cream and sugar if allowed. + +ARROWROOT BLANCMANGE.--Rub two and a half tablespoonfuls of best +arrowroot smooth in half a cup of cold milk, and stir slowly into two +and one half cups of boiling new milk. When it begins to thicken, add +three fourths of a cup of sugar, and cook, stirring constantly for +several minutes. Turn into molds and cool. Serve with fruit juice or +fruit sauces. + +CURRANT JELLY.--Soak an ounce of Cox's gelatine in half a pint of +cold water for fifteen minutes, then pour over it a teacupful of boiling +water; strain, and add one pint at currant juice, one tablespoonful of +sugar, and set on ice to cool. + +ICELAND MOSS JELLY.--Wash about four ounces of moss very clean in +lukewarm water. Boil slowly in a quart of cold water. When quite +dissolved, strain it onto a tablespoonful of currant or raspberry jelly, +stirring so as to blend the jelly perfectly with the moss. Turn into a +mold, and cool. + +ICELAND MOSS BLANCMANGE.--Substitute milk for the water, and +proceed as in the foregoing. Flavor with lemon or vanilla. Strain +through a muslin cloth, turn into a mold, and let stand till firm and +cold. + +ORANGE WHEY.--Add the juice of one sour orange to a pint of sweet +milk. Heat very slowly until the milk is curded, then strain and cool. + +WHITE CUSTARD.--Beat the whites of three eggs to a stiff froth, add +a little salt if desired, and two tablespoonfuls of sugar. A bit of +grated lemon rind may also be used for flavoring. Add lastly a pint of +new milk, little by little, beating thoroughly all the while. Bake in +cups set in a pan of hot water. When firm in the center, take out and +set in a cool place. + + + + +TABLE TOPICS. + + Regimen is better than physic.--_Voltaire._ + + Many dishes have induced many diseases.--_Seneca._ + + Dr. Lyman Beecher tells the following story of his aunt, which well + illustrates a popular notion that sick people should be fed with all + sorts of dainties, no matter what the nature of the disease. When a + boy eight or nine years of age, he was one day suffering in the + throes of indigestion, as the result of having swallowed a large + amount of indigestible mince pie. His kind-hearted aunt noticed the + pale and distressed look on his face, and said to him, with genuine + sympathy in her voice, "Lyman, you look sick. You may go into the + pantry and help yourself to a nice piece of fruit cake just warm + from the oven." + + Fix on that course of life which is the most excellent, and custom + will render it the most delightful.--_Pythagoras._ + + A MERE indigestion can temporarily metamorphose the character. The + eel stews of Mohammed II. kept the whole empire in a state of + nervous excitement, and one of the meat-pies which King Philip + failed to digest caused the revolt of the Netherlands.--_Oswald._ + + Few seem conscious that there is such a thing as physical morality. + Man's habitual words and acts imply that they are at liberty to + treat their bodies as they please. The fact is, that all breaches of + the laws of health are physical sins.--_Herbert Spencer._ + + Practical right and good conduct are much more dependent on health + of body than on health of mind.--_Prof. Schneider._ + + Dr. Abernathy's reply to the Duke of York when consulted about his + health was, "Cut off the supplies and the enemy will soon leave the + citadel." + + + + +FOOD FOR THE AGED AND THE VERY YOUNG. + +FOOD FOR THE AGED + +One of the first requisites of food for the aged is that it shall be +easy of digestion, since with advancing age and decreasing physical +energy, digestion and assimilation may be taken with impunity at an +earlier period of life, overtax the enfeebled organs and prove highly +injurious. The fact that the vital machinery is worn and weakened with +age has led to the popular notion that old people require a stimulating +diet as a "support" for their declining forces. That this is an error is +apparent from the fact that stimulation either by drink or food lessens +instead of reinforces vital strength, thus defeating the very purpose +desired. Flesh food in quantities is a peculiarly unsuitable diet for +the aged, not alone because it is stimulating, but because it produces a +tendency to plethora, a condition which is especially inimical to the +health of old persons. Eminent authorities on diet also reason that the +loss of the teeth at this period, whereby thorough mastication of flesh +food is done with difficulty, even with the best artificial aids, should +be considered a sign that nature intends such foods to be discarded by +the old. + +A milk, grain, and fruit diet is undoubtedly the one best suited to the +average person in old age. Vegetables and legumes in well-prepared soups +may also be used to advantage. Directions for such soups, as also for +cooking grains and grain products, will be found in the preceding pages. + +The following bills of fare, one for each season of the year, will +perhaps serve to illustrate how a varied and appetizing regimen may be +provided without the use of flesh foods:-- + + BREAKFAST + + Fresh Fruits + Graham Grits and Cream + Prune Toast + Graham Puffs + Cream Crisps + Strawberries + Caramel Coffee or Hot Milk + + DINNER + + Vegetable Broth with Toasted Rolls + Baked Potato with Pease Gravy + Stewed Asparagus + Cracked Wheat and Cream + Whole-Wheat Bread + Canned Berries + Manioca with Fruit + Caramel Coffee or Hot Milk + + BREAKFAST + + Fresh Fruits + Rolled Oats and Cream + Baked Sweet Apples + Macaroni with Cream Sauce + Whole-Wheat Puffs + Stewed Peaches + Caramel Coffee or Hot Milk + + DINNER + + Lentil Soup + Baked Potato with Cream Sauce + Escalloped Tomato + Green Corn Pulp + Browned Rice and Cream + Fruit Bread + Lemon Apple Sauce + Prune Pie + Caramel Coffee or Hot Milk + + BREAKFAST + + Fresh Fruits + Blackberry Mush and Cream + Cream Toast + Graham Crusts + Blueberries + Caramel Coffee or Hot Milk + + DINNER + + Green Pea Soup + Mashed Potato + Macaroni with Tomato Sauce + Pearl Barley and Cream + Cream Rolls + Blackberries + Stewed Fruit Pudding + Caramel Coffee or Hot Milk + + BREAKFAST + + Fresh Fruits + Rolled Wheat and Cream + Tomato Toast + Corn Bread + Graham Gems + Stewed Prunes + Caramel Coffee or Hot Milk + + DINNER + + Vegetable Oyster Soup + Baked Sweet Potato + Mashed Peas + Steamed Rice with Fig Sauce + Graham Bread + Stewed Dried Fruit + Apples + Caramel Coffee or Hot Milk + +In the selection of a dietary for elderly persons, much must depend +upon their physical condition, the daily amount of exercise to which +they are accustomed, their habits in earlier life, and a variety of +other circumstances. + +The quantity as well as quality of food for the aged should receive +consideration. Diminished bodily activity and the fact that growth has +ceased, render a smaller amount of food necessary to supply needs; and a +decrease in the amount taken, in proportion to the age and the activity +of the subject, must be made or health will suffer. The system will +become clogged, the blood filled with imperfectly elaborated material, +and gout, rheumatism, apoplexy, or other diseased conditions will be the +inevitable result. The digestion of heavy meals is a tax upon vital +powers at any time of life, but particularly so as age advances; and for +him who has passed his first half-century, over-feeding is fraught with +great danger. Cornaro, an Italian of noble family, contemporary with +Titian in the sixteenth century, after reaching his eighty-third year +wrote several essays upon diet and regimen for the aged, in one of which +he says: "There are old lovers of feeding who say that it is necessary +that they should eat and drink a great deal to keep up their natural +heat, which is constantly diminishing as they advance in years; and that +it is therefore their duty to eat heartily and of such things as please +their palate, be they hot, cold, or temperate, and that if they were to +lead a sober life, it would be a short one. To this I answer; Our kind +Mother Nature, in order that old men may live to still greater age, has +contrived matters so that they may be able to subsist on little, as I +do; for large quantities of food cannot be digested by old and feeble +stomachs." + +Cornaro lived to be one hundred years old, doubtless owing largely to +his simple, frugal habits. + + +DIET FOR THE YOUNG. + +A very large share of the mortality among young children results from +dietetic errors which proper knowledge and care on the part of those who +have them in charge might commonly avoid. From infancy to the age of +twelve or eighteen months, milk is the natural and proper food. Milk +contains all the food elements except starch, which cannot be digested +by very young children, owing to the insufficient formation of digestive +elements of the salivary secretion during the first few months. If the +child is deprived of the milk provided by nature, the best artificial +food is cow's milk; it, however, requires very careful selection and +intelligent preparation. The animal from which the milk comes, should be +perfectly healthy and well cared for. The quality of her food should +also receive attention, as there is little doubt that disease is often +communicated to infants by milk from cows improperly fed and cared for. +An eminent medical authority offers the following important points on +this subject:-- + +"The cow selected for providing the food for an infant should be between +the ages of four and ten years, of mild disposition, and one which has +been giving milk from four to eight weeks. She should be fed on good, +clean grain, and hay free from must. Roots, if any are fed, should be of +good quality, and she should have plenty of good clean water from a +living spring or well. Her pasture should be timothy grass or native +grass free from weeds; clover alone is bad. She should be cleaned and +cared for like a carriage horse, and milked twice a day by the same +person and at the same time. Some cows are unfit by nature for feeding +infants." + +Milk from the same animal should be used if possible. Changing from one +cow's milk to another, or the use of such milk as is usually supplied by +city milkmen, often occasions serious results. The extraction of the +heat from the milk immediately after milking and before it is used or +carried far, especially in hot weather, is essential. While the milk +itself should be clean and pure, it should also be perfectly fresh and +without any trace of decomposition. To insure all these requisites, +besides great care in its selection, it must be sterilized, and if not +intended for immediate use, bottled and kept in a cool place until +needed. It is not safe to feed young children upon unsterilized milk +that has stood a few hours. Even fresh milk from the cleanest cows, +unless drawn into bottles and sealed at once, contains many germs. These +little organisms, the cause of fermentation and decomposition, multiply +very rapidly in milk, and as they increase, dangers from the use of the +milk increase. + +There is no doubt that cholera infantum and other digestive disturbances +common among young children would be greatly lessened by the use of +properly sterilized milk. Directions for sterilizing milk, and +additional suggestions respecting points to be considered in its +selection, are to be found in the chapter on Milk, etc. + +Cow's milk differs from human milk in that it contains nearly three +times as much casein, but only two thirds as much fat and three fourths +as much sugar. Cow's milk is usually slightly acid, while human milk is +alkaline. The casein of cow's milk forms large, hard curds, while that +of breast milk forms fine, soft curds. These facts make it important +that some modification be made in cow's milk to render it acceptable to +the feeble stomach of an infant. Cases are rare where it is safe to feed +a child under nine months of age on pure, undiluted cow's milk. A common +method of preparing cow's milk so as to make it suitable for infant +feeding, is to dilute it with pure water, using at first only one third +or one fourth milk, the proportion of milk being gradually increased as +the child's stomach becomes accustomed to the food and able to bear it, +until at the age of four months the child should be taking equal parts +of milk and water. When sterilized milk is to be thus diluted, the water +should be first boiled or added before sterilizing. A small amount of +fine white sugar, or what is better, milk sugar, should be added to the +diluted milk. Barley water, and thin, well-boiled, and carefully +strained oatmeal gruel thoroughly blended with the milk are also used +for this purpose. A food which approximates more nearly the constituents +of mother's milk may be prepared as follows:-- + +ARTIFICIAL HUMAN MILK NO. 1.--Blend one fourth pint of fresh, sweet +cream and three fourths of a pint of warm water. Add one half ounce of +milk sugar and from two to ten ounces of milk, according to the age of +the infant and its digestive capacity. + +ARTIFICIAL HUMAN MILK NO. 2.--Meigs's formula: Take two +tablespoonfuls of cream of medium quality, one tablespoonful of milk, +two of lime water, and three of water to which sugar of milk has been +added in the proportion of seventeen and three fourths drams to the +pint. This saccharine solution must be prepared fresh every day or two +and kept in a cool place. A child may be allowed from half a pint to +three pints of this mixture, according to age. + +ARTIFICIAL HUMAN MILK NO. 3.--Prepare a barley water by adding one +pint boiling water to a pint of best pearl barley. Allow it to cool, and +strain. Mix together one third of a pint of this barley water, two +thirds of a pint of fresh, pure milk, and a teaspoonful of milk +sugar.--_Medical News._ + +Peptonized milk, a formula for the preparation of which may be found on +page 426, is also valuable as food for infants, especially for those of +weak digestion. + +MUCILAGINOUS FOOD EXCELLENT IN GASTRO-ENTERITIS.--Wheat, one +tablespoonful; oatmeal, one half tablespoonful; barley, one half +tablespoonful; water, one quart. Boil to one pint, strain, and +sweeten.--_Dietetic Gazette._ + +PREPARED FOODS FOR INFANTS.--Of prepared infant foods we can +recommend that manufactured by the Sanitarium Food Co., Battle Creek, +Mich., as thoroughly reliable. There are hundreds of prepared infant +foods in the market, but most of them are practically worthless in point +of food value, being often largely composed of starch, a substance which +the immature digestive organs of a young child are incapable of +digesting. Hundreds of infants are yearly starved to death upon such +foods. + +All artificial foods require longer time for digestion than the food +supplied by nature; and when making use of such, great care should be +taken to avoid too frequent feeding. It is absolutely essential for the +perfect health of an infant as well as of grown people, that the +digestive organs shall enjoy a due interval of rest between the +digestion of one meal and the taking of another. As a rule, a new-born +infant may be safely fed, when using human milk, not oftener than once +in every three or four hours. When fed upon artificial food, once in +five or six hours is often enough for feeding. The intervals between +meals in either case should be gradually prolonged as the child grows +older. + +QUANTITY OF FOOD FOR INFANTS.--Dr. J.H. Kellogg gives the following +rules and suggestions for the feeding of infants:-- + +"During the first week of a child's life, the weight of the food given +should be 1/100 of the weight of the infant at birth. The daily +additional amount of food required for a child amounts to about one +fourth of a dram, or about one ounce at the end of each month. A child +gains in weight from two thirds of an ounce to one ounce per day during +the first five months of its life, and an average of one half as much +daily during the balance of the first year. + +"From a series of tables which have been prepared, as the result of +experiments carefully conducted in large lying-in establishments, we +have devised this rule:-- + +"To find the amount of food required by a child at each feeding during +the first year of life, divide the weight of the child at birth by 100 +and add to this amount 3/100 of the gain which the child has made since +birth. Take, for example, a child which weighs 7-1/2 lbs--at birth, or +120 ounces. Dividing by 100 we have 1.2 oz. Estimating the weight +according to the rule above given, the child at the end of nine months +will have gained 210 oz. Dividing this by 100 and multiplying by 3, we +have 6.3 oz. Adding to this our previous result, 1.3, we have 7.5 oz, as +the amount of food required at each feeding at the end of nine months by +a child which weighed 7-1/2 lbs. at birth. To save mothers the trouble +of making these calculations, we have prepared the following table, +which will be found to hold good for the average child weighing 7-1/2 +lbs. at birth. This is rather more than the ordinary child weighs, but +we have purposely chosen a large child for illustration, as it is better +that the child should have a slight excess of food than too little. + + + AGE OF CHILD. + |1w.| 1m. |2m.|3m.|4m.|6m.|9m.|12m + Amount of each feeding in ounces...| 1| 11/2-2| 3 | 4 | 5 | 6 |71/2 | 9 + Number of feedings.................| 10| 8 | 6 | 6 | 6 | 6 | 5 | 5 + Amount of food daily, in ounces....| 10|12-16|18 |24 |30 |36 |371/2|45 + Interval between feedings, in hours| 2| 21/2 | 3 | 3 | 3 | 3 |31/2 |31/2 + +"In the above table the first column represents quantities for the first +week, the second for the end of the second month, the third for the end +of the third month, etc. It need not be mentioned that the change in +quantity should be even more gradual than represented in the table. + +"Attention should also be called to the fact that the time mentioned as +the interval for feeding at different ages, does not apply to the whole +twenty-four hours. Even during the first week, the child is expected to +skip two feedings during the night, making the interval four hours +instead of two. By the end of the second month, the interval between the +feedings at night becomes six hours, and at the end of the ninth month, +six and one half hours. + +"From personal observation we judge that in many cases children will do +equally well if allowed a longer interval between feedings at night. The +plan of feeding five times daily instead of six, may be begun at as +early an age as six months in many instances." + +MANNER OF FEEDING ARTIFICIAL FOODS.--All artificial foods are best +fed with a teaspoon, as by this method liability to over-feeding and +danger from unclean utensils are likely to be avoided. If a +nursing-bottle is used, it should be of clear flint glass so that the +slightest foulness may be easily detected, and one simple in +construction, which can be completely taken apart for cleaning. Those +furnished with conical black rubber caps are the best. Each time after +using, such a bottle should have the cap removed, and both bottle and +cap should be thoroughly cleansed, first with cold water, and then with +warm water in which soda has been dissolved in the proportion of a +teaspoonful to a pint of water. They should then be kept immersed in +weak soda solution until again needed, when both bottle and cap should +be thoroughly rinsed in clean boiled water before they are used. Neglect +to observe these precautions is one of the frequent causes of stomach +disturbances in young children. It is well to keep two bottles for +feeding, using them alternately. + +DIET FOR OLDER CHILDREN.--No solid food or table-feeding of any +kind should be given to a child until it has the larger share of its +first, or milk teeth. Even then it must not be supposed that because a +child has acquired its teeth, it may partake of all kinds of food with +impunity. It is quite customary for mothers to permit their little ones +to sit at the family table and be treated to bits of everything upon the +bill of fare, apparently looking upon them as miniature grown people, +with digestive ability equal to persons of mature growth, but simply +lacking in, stomach capacity to dispose of as much as older members of +the family. The digestive apparatus of a child differs so greatly from +that of an adult in its anatomical structure and in the character and +amount of the digestive fluids, that it is by no means proper to allow a +child to eat all kinds of wholesome foods which a healthy adult stomach +can consume with impunity, to say nothing of the rich, highly seasoned +viands, sweetmeats, and epicurean dishes which seldom fail to form some +part of the bill of fare. It is true that many children are endowed with +so much constitutional vigor that they do live and seemingly thrive, +notwithstanding dietetic errors; but the integrity of the digestive +organs is liable to be so greatly impaired by continued ill-treatment +that sooner or later in life disease results. Till the age of three +years, sterilized milk, whole-wheat bread in its various forms, such of +the grains as contain a large share of gluten, prepared in a variety of +palatable ways, milk and fruit toasts, and the easily digested fruits, +both raw and cooked, form the best dietary. Strained vegetable soups may +be occasionally added for variety. For from three to six years the same +simple regimen, with easily digested and simply prepared vegetables, +macaroni, and legumes prepared without skins, will be all-sufficient. If +desserts are desirable, let them be simple in character and easily +digestible. Tea, coffee, hot bread and biscuit, fried foods of all +kinds, salted meats, preserves, rich puddings, cake, and pastries should +be wholly discarded from the children's bill of fare. + +It is especially important that a dietary for children should contain an +abundance of nitrogenous material. It is needed not only for repairs, +but must be on deposit for the purpose of food. Milk, whole-wheat bread, +oatmeal, barley, and preparations of wheat, contain this element in +abundance, and should for this reason be given great prominence in the +children's dietary. + +Flesh foods are in no way necessary for children, since the food +elements of which they are composed can be supplied from other and +better sources, and many prominent medical authorities unite in the +opinion that such foods are decidedly deleterious, and should not be +used at all by children under eight or ten years of age. Experiments +made by Dr. Camman, of New York, upon the dietary of nearly two hundred +young children in an orphan's home, offer conclusive evidence that the +death rate among children from gastro-intestinal troubles is greatly +lessened by the exclusion of meat from their dietary. Dr. Clouston, of +Edinburgh, an eminent medical authority, states that in his experience, +those children who show the greatest tendencies to instability of the +brain, insanity, and immoral habits are, as a rule, those who use animal +food in excess; and that he has seen a change of diet to milk and +farinaceous food produce a marked change in their nervous irritability. + +Scores of other authorities corroborate. Dr. Clouston's observation, and +assert that children fed largely on flesh foods have capricious +appetites, suffer more commonly from indigestion in its various forms, +possess an unstable nervous system, and have less resisting power in +general. + +Candy and similar sweets generally given to children as a matter of +course, may be excluded from their dietary with positive benefit in +every way. It is true, as is often stated in favor of the use of these +articles, that sugar is a food element needed by children; but the +amount required for the purpose of growth and repair is comparatively +small, and is supplied in great abundance in bread, grains, fruits, and +other common articles of food. If an additional quantity is taken, it is +not utilized by the system, and serves only to derange digestion, impair +appetite, and indirectly undermine the health. + +Children are not likely to crave candy and other sweets unless a taste +for such articles has been developed by indulgence in them; and their +use, since they are seldom taken at mealtime, helps greatly to foster +that most pernicious habit of childhood--eating between meals. No food, +except at their regular mealtimes, should be the universal rule for +children from babyhood up; and although during their earliest years they +require food at somewhat shorter intervals than adults, their meal hours +should be arranged for the same time each day, and no piecing permitted. +Parents who follow the too common practice of giving their little ones a +cracker or fruit between meals are simply placing them under training +for dyspepsia, sooner or later. Uninterrupted digestion proceeds +smoothly and harmoniously in a healthy stomach; but interruptions in the +shape of food sent down at all times and when the stomach is already at +work, are justly resented, and such disturbances, if long continued, are +punished by suffering. + +The appetite of a child is quite as susceptible of education, in both a +right and wrong direction, as are its mental or moral faculties; and +parents in whose hands this education mainly rests should give the +subject careful consideration, since upon it the future health and +usefulness of their children not a little devolve. We should all be +rulers of our appetites instead of subject to them; but whether this be +so or not, depends greatly upon early dietetic training. Many a loving +mother, by thoughtless indulgence of her child, in season and out of +season, in dainties and tidbits that simply serve to gratify the palate, +is fostering a "love of appetite" which may ruin her child in years to +come. There are inherited appetites and tendencies, it is true; but even +these may be largely overcome by careful early training in right ways of +eating and drinking. It is possible to teach very young children to use +such food as is best for them, and to refrain from the eating of things +harmful; and it should be one of the first concerns of every mother to +start her children on the road to manhood and womanhood, well trained in +correct dietetic habits. + + + + +TABLE TOPICS. + + "The wanton taste no flesh nor fowl can choose, + For which the grape or melon it would lose, + Though all th' inhabitants of earth and air + Be listed in the glutton's bill of fare." + + --_Cowley._ + + Jean Jacques Rousseau holds that intemperate habits are mostly + acquired in early boyhood, when blind deference to social precedents + is apt to overcome our natural antipathies, and that those who have + passed that period in safety, have generally escaped the danger of + temptation. The same holds good of other dietetic abuses. If a + child's natural aversion to vice has never been wilfully perverted, + the time will come when his welfare may be intrusted to the + safe-keeping of his protective instincts. You need not fear that he + will swerve from the path of health when his simple habits, + sanctioned by nature and inclination, have acquired the additional + strength of long practice. When the age of blind deference is past, + vice is generally too unattractive to be very dangerous.--_Oswald._ + + That a child inherits certain likes and dislikes in the matter of + food cannot be questioned, and does not in the least forbid the + training of the child's taste toward that which is healthful and + upbuilding; it merely adds an element to be considered in the + training.--_Sel._ + + Prevention is better than cure. It is worth a life effort to lift a + man from degradation. To prevent his fall is better.--_Gough._ + + + A cynical French writer of the last century intending a satire upon + the principles of vegetarianism adopted by Phillippe Hecquet, puts + into the mouth of one of the characters in his book what, in the + grossly voluptuous life of that country and time, the author no + doubt imagined to be the greatest absurdities conceivable in + reference to diet, but which, in the light of present civilization + are but the merest hygienic truths. A doctor had been called to a + gouty and fever-stricken patient. "Pray what is your ordinary diet?" + asked the physician. + + "My usual food," replied the patient, "is broth and juicy meat." + + "Broth and juicy meat!" cried the doctor, alarmed. "I do not wonder + to find you sick; such dishes are poisoned pleasures and snares that + luxury spreads for mankind, so as to ruin them the more + effectually.... How old are you, pray?" + + "I am in my sixty-ninth year," replied the patient. + + "Exactly," ... said the physician; "if you had drunk nothing else + than pure water all your life, and had been satisfied with simple + nourishment,--such as boiled apples for example,--you would not now + be tormented with the gout, and all your limbs would perform their + functions with ease." + + Dr. Horace Bushnell says: "The child is taken when his training + begins in a state of naturalness as respects all the bodily tastes + and tempers, and the endeavour should be to keep him in that key, to + let no stimulation of excess or delicacy disturb the simplicity of + nature, and no sensual pleasure in the name of food become a want or + expectation of his appetite. Any artificial appetite begun is the + beginning of distemper, disease, and a general disturbance of + natural proportion. Nine tenths of the intemperate drinking begins, + not in grief and destitution, as we so often hear, but in vicious + feeding." + + Always let the food be simply for nourishment--never more, never + less. Never should food be taken for its own sake, but for the sake + of promoting bodily and mental activity. Still less should the + peculiarities of food, its taste or delicacy ever become an object + in themselves, but only a means to make it good, pure, wholesome + nourishment; else in both cases the food destroys + health.--_Froebel._ + + Since what need mortals, save twain things alone, + Crushed grain (heaven's gift), and steaming water-draught? + Food nigh at hand, and Nature's aliment-- + Of which no glut contents us. + Pampered taste hunts out device of other eatables. + + --_Euripides._ + + + + +FRAGMENTS & LEFT-OVER FOODS + +Economy, one of the cardinal principles of success in the details of +housekeeping, as in all other occupations in life, consists not alone in +making advantageous use of fresh material, but in carefully preserving +and utilizing the "left-over" fragments and bits of food which accrue in +every household. Few cooks can make such perfect calculation respecting +the desires and needs of their families as to provide just enough and no +more, and the improvident waste of the surplus thus prepared, is in many +homes fully equal to one half the first cost of the meal. Scarcely +anything need ever be wasted--certainly nothing which was at first well +cooked. There are ways of utilizing almost every kind of cooked food so +that it will be quite as appetizing and nutritious as when first +prepared. + +All left-over foods, as grains, vegetables, or others of a moist +character, should be removed to clean dishes before putting away. Unless +this precaution is observed, the thin smears and tiny bits about the +edges of the dish, which become sour or moldy much sooner than the +larger mass, are apt to spoil the whole. They should also be set on ice +or be kept in a cool, dry place until needed. Left-over foods of any +kind, to be suitable again for use, must be well preserved. Sour or +moldy fragments are not fit for food. + +USES OF STALE BREAD.--If properly made from wholesome and +nutritious material and well preserved, there are few other foods that +can be combined into more varied and palatable dishes than left-over +bread. To insure the perfect preservation of the fragments, the loaf +itself should receive good care. Perfectly sweet, light, well-baked +bread has not the same propensity to mold as a poorer loaf; but the best +of bread is likely to become musty if its surroundings are not entirely +wholesome. The receptacle used for keeping the loaves should be +frequently washed, scalded, and well dried. Crumbs and fragments should +be kept in a separate receptacle and as thoroughly cared for. It is well +in cutting bread not to slice more than will be needed, and to use one +loaf before beginning on another. Bread grows stale much faster after +being cut. + +Whole or half slices of bread which have become too dry to be palatable +may be utilized for making zwieback, directions for the use and +preparation of which are given on page 289. + +Broken pieces of bread not suitable for zwieback, crusts, and trimmings +of the loaf make excellent _croutons_, a most palatable accompaniment +for soups, gruels, hot milk, etc. To prepare the _croutons_ cut the +fragments as nearly uniform in size as possible,--half-inch cubes are +convenient,--and place them on tins in a warming oven to dry. Let them +become crisply dry, and lightly browned, but not scorched. They are +preferable to crackers for use in soups, and require so little work to +prepare, and are so economical withal, that one who has once tried them +will be likely to keep a supply on hand. The crumbs and still smaller +fragments may be utilized for thickening soups and for various dressings +and puddings, recipes for many of which are given in preceding chapters. + +If crumbs and small bits of bread accumulate more rapidly than they can +be used, they may be carefully dried, not browned, in a warming oven, +after which put them in a mortar and pound them, or spread them upon an +old bread board, fold in a clean cloth and roll them with a rolling pin +until fine. Prepared thus, stored in glass fruit cans and put away in a +dry place, they will keep almost indefinitely, and can be used when +needed. For preparing escalloped vegetables of all kinds, these prepared +crumbs are excellent; they give a fine, nutty flavor to the dish, which +fresh crumbs do not possess. + +LEFT-OVER GRAINS.--Left-over grains, if well kept, may be reheated +in a double boiler without the addition of water, so as to be quite as +palatable as when freshly cooked. Small quantities of left-over grains +can be utilized for preparing various kinds of desserts, where the +ingredients require previous cooking. Rice, barley, pearl wheat, and +other whole grains can be satisfactorily used in soups in which a whole +grain is required; oatmeal, rolled oats, corn meal, grits, etc., with +the addition of a little milk and cream, may be made into delicious +gruels; they may also be used advantageously in the preparation of +vegetable soups, many of which are even improved by the addition of a +few spoonfuls of well-kept cooked oatmeal or rolled oats. The left-over +grains may also be utilized in a variety of breads, directions for the +preparation of which are given in the chapter on Bread. + +LEFT-OVER VEGETABLES.--Left-over portions of most varieties of +vegetables can be best utilized for soups as stated on page 275. Cold +mashed potato may be made into potato cakes as directed on page 237 of +the chapter on Vegetables, where will also be found many other recipes, +suited to the use of these left-over foods. + +LEFT-OVER MEATS.--Most cook books offer numerous recipes for +croquettes, hashes, and fried dishes prepared from remnants of meat and +fish, which, although they serve the purpose of using up the fragments, +are not truly economical, because they are generally far from wholesome. +Most fragments of this character are more digestible served cold as a +relish, or utilized for soups and stews, than compounded into fancy +dishes requiring to be fried and highly seasoned or served with rich +sauces. + +LEFT-OVER MILK.--Small quantities of unsterilized milk or cream +left over should always be carefully scalded, then cooled at once to a +temperature of 60, deg. and put in a cool place, in order to keep it sweet +and fresh until the next meal. + + + + +TABLE TOPICS. + + "Care preserves what Industry gains. He who attends to his business + diligently, but _not_ carefully, throws away with one hand what he + gathers with the other."--_Colton._ + + "What does cookery mean?" + + It means the knowledge of all fruits and herbs and balms and + spices--it means carefulness, and inventiveness, and watchfulness, + and willingness, and readiness of appliance. It means the economy of + your great grandmothers and the science of modern chemists,--it + means much tasting and no wasting.--_Ruskin._ + + A penny saved is two pence clear + A pin a day's a groat a year. + + --_Franklin._ + + Bad cooking is waste--waste of money and loss of comfort. Whom God + has joined in matrimony, ill-cooked joints and ill-boiled potatoes + have very often put asunder.--_Smiles._ + + Never sacrifice the more precious things--time, health, temper, + strength--in attempting to save the less precious--money. + + --_Sel._ + + Learn by how little life may be sustained and how much nature + requires. The gifts of Cerea and water are sufficient nourishment + for all peoples.--_Pharsalia._ + + + + +THE ART OF DINING + +Human nature is so susceptible to externals, while good digestion is so +dependent upon interior conditions, that all the accessories of pleasant +surroundings--neatness, cheeriness, and good breeding--should be brought +into requisition for the daily gathering of the family at mealtime. The +dining room should be one of the airiest, choicest rooms in the house, +with a pleasant outlook, and, if possible, with east windows, that the +morning sun may gladden the breakfast hour with its cheering rays. Let +plants, flowers, birds, and pictures have a place in its appointments, +that the association with things bright and beautiful may help to set +the keynote of our own lives in cheerful accord. A dark, gloomy, +ill-ventilated room brings depression of spirits, and will make the most +elaborate meal unsatisfactory; while the plainest meal may seem almost a +feast when served amid attractive surroundings. Neatness is an important +essential; any home, however humble, may possess cleanliness and order, +and without these, all charms of wealth and art are of little account. + +A thorough airing each morning and opening of the windows a few minutes +after each meal to remove the odor of food, are important items in the +care of the dining room. The furnishing may be simple and +inexpensive,--beauty in a home is not dependent upon expense,--but let +it be substantial, tasteful, harmonious in color and soft in tone, +nothing gaudy or showy. Use no heavy draperies, and have no excess of +ornament and bric-a-brac to catch dust and germs. A hard-finished wood +floor is far superior to a carpet in point of healthfulness, and quite +as economical and easy to keep clean. The general furnishing of the +room, besides the dining table and chairs, should include a sideboard, +upon which may be arranged the plate and glassware, with drawers for +cutlery and table linen; also a side-table for extra dishes needed +during the service of a meal. + +An open fireplace, when it can be afforded, aids in ventilation as well +as increases the cheerful aspect of the room. + +A moveable china closet with glass encasements for keeping the daintier +china, glass, or silver ware not in common use is often a desirable +article of furniture in small homes; or a shallow closet may be built in +the wall of the dining-room for this purpose. A good size for such a +closet is twelve inches deep and three feet wide. Four shelves, with one +or more drawers below, in which may be kept the best table napery, +afford ample space in general. The appearance of the whole may be made +very pleasing by using doors of glass, and filling in the back and sides +of the shelves with velvet paper in dark-brown, dull-red, or any shade +suitable for background, harmonizing with the general furnishing of the +room. The shelves should be of the same material and have the same +finish as the woodwork of the room. The upper side may be covered with +felt if desired; and such artistic taste may be displayed in the +arrangement of the china as to make the closet ornamental as well as +convenient. + +TABLE-TALK.--A sullen, silent meal is a direct promoter of +dyspepsia. "Laugh and grow fat" is an ancient adage embodying good +hygienic doctrine. It has long been well understood that food digests +better when seasoned with agreeable conversation, and it is important +that unpleasant topics should be avoided. Mealtime should not be made +the occasion to discuss troubles, trials, and misfortunes, which rouse +only gloomy thoughts, impair digestion, and leave one at the close of +the meal worried and wearied rather than refreshed and strengthened. Let +vexatious questions be banished from the family board. Fill the time +with bright, sparkling conversation, but do not talk business or discuss +neighborhood gossip. Do not let the food upon the table furnish the +theme of conversation; neither praise nor apology are in good taste. +Parents who make their food thus an especial topic of conversation are +instilling into their children's minds a notion that eating is the best +part of life, whereas it is only a means to a higher end, and should be +so considered. Of all family gatherings the meals should be the most +genial and pleasant, and with a little effort they may be made most +profitable to all. It is said of Dr. Franklin that he derived his +peculiarly practical turn of mind from his father's table talk. + +Let themes of conversation be of general interest, in which all may take +a part. If there are children, a pleasant custom for the breakfast hour +is to have each in turn relate something new and instructive, that he or +she has read or learned in the interval since the breakfast hour of the +previous day. This stimulates thought and conversational power, while +music, history, adventure, politics, and all the arts and sciences offer +ample scope for securing interesting items. + +Another excellent plan is the selection of a special topic for +conversation for each meal or for the meals of a day or a week, a +previous announcement of the topic being made, that all, even the +youngest, may have time to prepare something to say of it. The benefits +from such social intercourse around the board can hardly be +over-estimated; and if thus the mealtime is prolonged, and too much +appears to be taken out of the busy day, be sure it will add to their +years in the end, by increasing health and happiness. + +TABLE MANNERS.--Good breeding and true refinement are nowhere more +apparent than in manners at table. These do not relate alone to the +proper use of knife and fork, napkin and spoon, but to habits of +punctuality, neatness, quietness, order, and that kind thoughtfulness +and courteous attention which spring from the heart--"in honor +preferring one another." The purpose of eating should not be merely the +appeasement of hunger or the gratification of the palate, but the +acquiring of strength for labor or study, that we may be better fitted +for usefulness in the world. Consequently, we should eat like +responsible beings, and not like the lower orders of animals. + +Good table manners cannot be put on for special occasions and laid aside +like a garment. Persons not wont to observe the rules of politeness in +the every-day life of their own households can never deceive others into +thinking them well bred on "company" occasions. Ease and refinement of +manners are only acquired by habitual practice, and parents should early +accustom their children by both precept and example to observe the +requirements of good behavior and politeness at table. Elaborate details +are not necessary. We subjoin a few of the more simple rules governing +table etiquette:-- + +1. Eat slowly, never filling the mouth very full and avoiding all +appearance of greediness. + +2. Masticate thoroughly, keeping the lips closed. Eating and drinking +should be noiseless. + +3. Never speak with the mouth full, nor interrupt another when talking. +Any remark worthy of utterance will keep. + +4. Do not express a choice for any particular portion or dish, unless +requested to do so; and do not find fault with the food. If by chance +anything unpleasant is found in it, do not call the attention of others +to the fact by either remark or manner. + +5. Sit conveniently near the table, but not crowded up close against it; +and keep the hands, when not in use to convey food to the mouth, in the +lap, beneath the table, never resting upon the table, toying with knife, +fork, or spoon. + +6. Do not tilt back your chair, or lean upon the table with the elbow, +or drum with the fingers. + +7. It is contrary to good breeding to shovel one's food into the mouth +with a knife. Everything which can be eaten with a fork should be taken +with that utensil alone. If necessary, use the knife for dividing the +food, and afterward the fork to convey it to the mouth. Use a spoon for +soups and juicy foods. + +8. Bread should be broken, not cut. In eating large fruits, like apples +or pears, divide with a knife, and take in small portions, holding the +knife by the handle rather than the blade. + +9. Soup is eaten from the side of the spoon, which is filled without +noisily touching the plate. + +10. Seeds or stones to be rejected should be taken from the lips with a +spoon, never with the fingers. The mouth should not go to the food, but +the food to the mouth. + +11. Do not crumble food about your plate, nor in any avoidable way soil +the table linen. + +12. Do not hang the napkin about the neck like a bib, but unfold and lay +across the lap in such a manner that it will not slide to the floor. +Carefully wipe the mouth before speaking, and as often at other times as +may keep the lips perfectly clean of food and drink. At the close of a +meal, if at home, fold the napkin neatly and place it in the ring. If at +a hotel or away from home, leave the napkin unfolded by your plate. + +13. Do not appear impatient to be served, and ordinarily at the home +meals wait until all are served before commencing to eat. At a public +table where waiters are provided, it is proper to begin eating as soon +as the food is served. This is admissible because the wants of other +guests are supposed to be similarly looked after. + +14. Never reach across a neighbor's plate for anything. If something +beyond him is needed, ask to have it passed to you. + +15. Do not tilt your plate or scrape it for the last atom of food. + +16. Drink very sparingly, if at all, while eating, and then do not pour +the liquid down the throat like water turned from a pitcher. + +17. Children should not be allowed to use their fingers to aid +themselves in eating. If their hands are too small or too awkward to +use a fork, a piece of bread or cracker may be held in the left hand to +aid in pushing the food upon the fork or spoon. + +18. To help one's self to butter or any other food from a common dish +with one's own knife or spoon is a gross breach of table etiquette. + +19. Never use the handkerchief unnecessarily at the table, and do not +cough or sneeze if avoidable. + +20. It is not considered proper to pick the teeth at table. If this +becomes absolutely necessary, a napkin should be held before the mouth. + +21. When a meal or course is finished, lay the knife and fork side by +side upon the plate. + +22. Except at a hotel or boarding house, it is not proper to leave the +table before the rest of the family or guests, without asking the +hostess to excuse you. + +23. If a guest declines a dish, he need give no reason. "No, I thank +you," is quite sufficient. The host or hostess should not insist upon +guests' partaking of particular dishes, nor put anything upon their +plates which they have declined. + +THE TABLE.--None will deny that the appearance of the table affects +one's enjoyment of the food upon it. A well-appointed table with its +cloth, though coarse in texture, perfectly clean and neatly laid, its +glass and china bright and shining, and the silver showing by its +glistening surface evidence of frequent polishings, gives far more +comfort and enjoyment than one where little attention is given to +neatness, order, or taste. In many families, effort is made to secure +all these important accessories when guests have been invited; but for +common use, anything is considered "good enough for just one's own +folks." This ought not to be, and mothers who permit such a course, need +not be surprised if their children exhibit a lack of self-respect and +genuineness as well as awkwardness and neglect of manners. + +The table around which the family meals are taken, ought to be at all +times the model of what it should be when surrounded by guests. As a +writer has well said, "There is no silent educator in the household +that has higher rank than the table. Surrounded each day by the family +who are eager for refreshment of body and spirit, its impressions sink +deep; and its influences for good or ill form no mean part of the warp +and woof of our lives. Its fresh damask, bright silver, glass, and +china, give beautiful lessons in neatness, order, and taste; its damask +soiled, rumpled, and torn, its silver dingy, its glass cloudy, and china +nicked, annoy and vex us at first, and then instill their lessons of +carelessness and disorder. An attractive, well-ordered table is an +incentive to good manners, and being a place where one is incited to +linger, it tends to control the bad habits of fast eating; while, on the +contrary, an uninviting, disorderly table gives license to bad manners, +and encourages the haste which is proverbial among Americans. The woman, +then, who looks after her table in these particulars, is not doing +trivial work, for it rests with her to give silently these good or bad +lessons in manners and morals to her household as they surround the +daily board." + +A well-appointed table requires very little time and labor. No pretense +or ostentation is necessary; neatness and simplicity are far more +pleasing. + +SETTING THE TABLE.--Lay a piece of double-faced canton flannel +underneath the tablecloth. Even coarse napery will present a much better +appearance with a sub-cover than if spread directly upon the table. It +will likewise lessen noise in changing courses and the likelihood of +injury to the table from hot dishes. Spread the tablecloth evenly, +without wrinkles, and so that the center fold shall be exactly in the +middle, parallel with the sides of the table. Mats, if used, should be +placed exactly straight and with regularity. If meat is served, spread a +large napkin with points toward the center of the table at the carver's +place, to protect the tablecloth. Place the plates upon the table, right +side up, at even distances from each other and straight with the cloth +and the edge of the table. Lay the napkins directly in front or at the +right of each plate. Place the fork at the left, the knife on the right +with the edge toward the plate, beyond this the soup spoon and two +teaspoons, and at the front of these set the glass, cream glass, and +individual butter plate if these are used. + +A center piece consisting of a vase of freshly cut flowers, a pot of +ferns, a jar of small plants in bloom, a dish of well-polished red +apples, peaches, or other seasonable fruit, will add a touch of beauty +and attractiveness. If the serving is to be done from the table by +members of the family, place large spoons near dishes to be served, also +the proper number and kind of separate dishes for the purpose. If fruit +is to be served, a finger bowl should be placed for each person. If the +service is by course, the extra dishes, knives, forks, and spoons +needed, also the finger bowls, water service, and cold foods in reserve +for a renewed supply or for other courses, should be made ready and +arranged upon the sideboard. + +The soup ladle should be placed in front of the lady of the house, who +always serves the soup; and if meat is served, the carving knife and +fork must, of course, be placed before the carver's place. The necessary +dishes for each course should be brought on with the food, those for the +first course being placed upon the table just a moment before dinner is +announced. + +The arrangement of all dishes and foods upon the table should be +uniform, regular, and tasteful, so as to give an orderly appearance to +the whole. The "dishing up" and arranging of the food are matters of no +small importance, as a dull appetite will often be sharpened at the +sight of a daintily arranged dish, while the keenest one may have its +edge dulled by the appearance of a shapeless mass piled up with no +regard to looks. Even the simplest food is capable of looking its best, +and the greatest care should be taken to have all dishes served neatly +and tastefully. + +The table should not be set for breakfast the night before nor kept so +from one meal to another, unless carefully covered with a cloth thick +enough to prevent the dust from accumulating upon the dishes. The plates +and glasses should then be placed bottom-side up and turned just before +mealtime. No food of any kind should ever be allowed to remain uncovered +upon the table from one meal to another. The cloth for covering the +table should be carefully shaken each time before using, and always used +the same side up until washed. + +Plates and individual meat dishes should be warmed, especially in +winter; but the greatest care should be taken that no dish becomes hot, +as that not only makes it troublesome to handle, but is ruinous to the +dishes. + +THE SERVICE OF MEALS.--There are few invariable rules for either +table-setting or service. We will offer a few suggestions upon this +point, though doubtless other ways are equally good. A capital idea for +the ordinary home meal, when no servant is kept, especially if in the +family there are older children, is to make different members of the +family responsible for the proper service of some dish or course. The +fruit, which should be the first course at breakfast, may be prepared +and placed upon fruit plates with the proper utensils for +eating--napkins and finger bowls at each place before the meal is +announced. If apples or bananas are served, a cracker should be placed +upon each plate to be eaten in connection with the fruit. Oranges and +grapes are, however, to be preferred when obtainable; the former may be +prepared as directed on page 180. The hot foods may be dished, and the +dishes placed on a side table in a _bain marie_, the hot water in which +should be as deep as the food within the dishes. The foods will thus be +in readiness, and will keep much better than if placed upon the table at +the beginning of the meal. When the fruit is eaten, some member of the +family may remove the fruit plates, and bring the hot grains, toasts, +and other foods, placing them, together with the necessary individual +dishes, before those who have their serving in charge. One member may be +selected to pass the bread, another to dish the sauce, etc.; and thus +each child, whether boy or girl--even those quite young--may contribute +to the service, and none be overburdened, while at the same time it will +be a means of teaching a due regard for the comfort and enjoyment of +others. + +If the meal is dinner, usually consisting of three courses, after the +soup has been eaten, it may be the duty of some member of the family to +remove the soup plates and place the vegetables, grains, and meats if +any are to served, before those chosen to serve them. At the close of +this course, another may remove the dishes and food, crumb the cloth, +and place the dessert, with the proper dishes for serving, before the +lady of the house or her oldest daughter, one of whom usually serves it. + +If a servant is employed, the following is an excellent plan of service: +The soup plates or bowls should be placed hot upon the table, with the +tureen of soup before the lady of the house, and the glasses filled +before the dinner is announced. + +Grace having been said, the servant removes the cover of the soup +tureen, and standing at the left of the lady, takes up with her left +hand a soup plate, which she changes to the palm of her right hand and +holds at the edge of the soup tureen until the lady has filled it, then +carries it, still holding it upon the palm of the hand, and places it +before the head of the table. In the same manner all are served to soup. +If bowls instead of plates are used, a small silver or lacquered tray +may be used on which to carry the bowl. While the soup is being eaten, +the servant goes to the kitchen and brings in the hot dishes and foods +for the next course, and places them upon the side table. When the soup +has been finished, beginning with the one who sits at the head of the +table, the servant places before each person in turn a hot dinner plate, +at the same time removing his soup plate to the sideboard or pantry. +After changing all the plates, she removes the soup tureen, and if meat +is to be served, places that before the carver with the individual +plates, which, when he has placed a portion thereon, she serves to each +in turn; then she takes the potato and other vegetables upon her tray, +and serves them, going to the left of each person when passing them a +dish, but placing individual dishes at the right; next she passes the +bread, refills the glasses, taking each one separately to the sideboard, +and then serves the grains. + +When every one has finished the course, she begins the clearing of the +table by first removing all large dishes of food; after that the plates +and all soiled dishes, mats, and all table furniture except the glasses, +napkin rings, and center-pieces. Lastly she removes all crumbs with a +brush or napkin. When done, she places in front of each person a plate +with a doily and finger bowl upon it, and then brings the dessert and +dessert dishes, placing them before the lady of the house, and passes +these for her as in the other courses. If the dessert is pudding, a +spoon or fork should be placed on the plate at one side of the finger +bowl. If the dessert is fruit, a fruit napkin may be used in place of +the doily, the real purpose of which is to prevent the bowl from sliding +about the plate in moving it. A fork and silver knife, or knife and +spoon as the fruit may require, should be served with it. + +GENERAL SUGGESTIONS FOR WAITERS.--In serving a dish from which +people are expected to help themselves, always go to the left side. + +Soup, food in individual dishes, clean plates, and finger bowls should +be set down before people at their right hand. + +When removing soiled dishes after a course, always exchange them for +clean ones, remembering that the only time when it is allowable to leave +the table without plates is when it is being cleared for the dessert. + +In serving grains either dish them in small dishes before serving or +pass clean saucers at the same time for each to help himself, and in all +cases see that each person is served to cream, sugar, and a teaspoon, +with grains. + +Pass the bread two or three times during each meal, and keep careful +watch that all are well supplied. + +Pour hot milk and all beverages on the side table; fill only three +fourths full, and serve the same as anything else in individual dishes, +placing the glass at each person's right hand. + +Waiters should be noiseless and prompt, and neatly attired in dress +suitable to their occupation. + +SUGGESTIONS CONCERNING DINNER PARTIES.--Much of the success of a +dinner party depends upon the guests selected; and the first point for +consideration by the lady who decides upon entertaining her friends +thus, should be the congeniality of those whom she desires to invite, +remembering that after the first greetings the guests see very little of +their hostess, and consequently their enjoyment must largely depend upon +each other. It is customary to issue invitations in the name of the host +and hostess, from five to ten days in advance of the occasion. Printed +or written invitations may be used. The following is a proper form:-- + + _Mr. and Mrs. George Brown_ + _request the pleasure_ + _of_ + _Mr. and Mrs. Henry Clark's company_ + _at dinner_ + _December 5th, at four o'clock._ + _24 Maple Avenue._ + +If the dinner is given in especial honor to some stranger, a second card +is inclosed on which is written:-- + + _To meet_ + + _Mrs. Harold Brooks of Philadelphia._ + +Invitations to a dinner should be promptly accepted or declined, and if +accepted, the engagement should on no account be lightly broken. + +Unless one has a large establishment, and is very sure of good service, +the bill of fare selected should not be an elaborate one, and the choice +of dishes should be confined to those which one is used to preparing, +and which in cost will not exceed one's means. It is the quality of the +dinner which pleases, and not the multiplicity of dishes. Small dinners +for not less than six or more than ten guests are always the most +pleasant, and for those of moderate means or those unaccustomed to +dinner-giving are by far the most suitable. + +The arrangement and adornment of the table afford an opportunity for the +display of much artistic taste and skill. An expensive outlay is by no +means necessary, as highly pleasing effects may be produced by the +addition of a few choice, well-arranged flowers or blossoming plants to +a table already well laid with spotless linen, bright silver, and clean +glass and china ware. A profusion of ornament should be avoided, large +pieces of plate, and high, elaborate designs of flowers or fruit should +not be used, as they obstruct the intercourse of the guests. + +A center piece of flowers, with a small bouquet tied with ribbon for +each guest, is quite sufficient. Low dishes filled with violets or +pansies; a basket filled with oranges, mingled with orange leaves and +blossoms; bowls of ferns and roses; a block of ice wreathed in ferns, +with an outer circle of water lilies; dishes of vari-colored grapes +resting amid the bright leaves of the foliage plant, are some of many +pleasing designs which may be employed for the adornment of the dinner +table. The amount of space occupied with decorations must depend upon +the style of service employed. If no calculation need be made for +placing the different dishes composing the dinner, a strip of colored +plush or satin bordered with ivy, smilax, or some trailing vine, is +quite frequently used for the decoration of a long table. + +A very pleasing custom consists in selecting some especial color for the +decorations with which the table napery, dishes, and even the food to be +served shall accord; as, for example, a "pink" dinner, with roses as the +chief flower, strawberries, pink lemonade, and other pink attractions; +or a "yellow" luncheon, served on napery etched with yellow, with vases +of goldenrod for center pieces, and dainty bouquets of the same tied +with yellow ribbon at each plate, while yellow tapers in golden +candlesticks cast a mellow light over all, during the serving of a bill +of fare which might include peaches and cream, oranges, pumpkin pie, and +other yellow comestibles. + +The menu cards afford much opportunity for adding attractiveness to a +company dinner. If one possesses artistic skill, a floral decoration or +a tiny sketch, with an appropriate quotation, the guest's name, and date +of the dinner, make of the cards very pleasing souvenirs. A proper +quotation put after each dish is much in vogue as a means of promoting +conversation. The quotations are best selected from one author. + +There are no absolute rules for the service of company dinners, much +depending upon social conditions and established customs. Two modes are +in general use,--placing the dishes upon the table to be dished by the +host and hostess, and placing all food upon the side table to be dished +and served by a waiter. When the latter method is used, it is quite +customary to place the plates of soup upon the table before dinner is +announced. As many knives, forks, and spoons as will be needed for the +courses may be placed beside each plate, or they may be brought in with +the course, as preferred. Clean plates are necessary for every course. +The manner of serving is essentially like that already described. + +Care should be taken to have the dining room at an agreeable +temperature, neither too warm nor too cold. + +At large dinner parties, each gentleman, as he enters, receives a card +upon which is written the name of the lady he is to take in to dinner, +to whom the hostess at once presents him. When dinner is announced, the +host leads the way with the oldest or most distinguished lady or the one +to whom the dinner is given, while the hostess follows last, with the +most honored gentleman. The host places the lady whom he escorts on his +right. If the number is small, the host indicates the places the guests +should occupy as they enter the room; if the party is large, the menu +card at each plate bears the name of the guest for whom it is designed. +The lady escorted by the host should be the first one served. + +Soup is always taken and tasted, whether liked or not; after the first +course, it is proper to accept or refuse a dish, as preferred. + +No well-bred hostess ever apologizes for the food upon her table or +urges anything upon her guests when once declined. No orders should be +given to servants during the meal; everything that will contribute to +the proper serving of the dinner should be arranged beforehand, and all +necessary instructions given. + +At the close of the dinner, the hostess gives the sign for retiring. + + + + +TABLE TOPICS. + + + A meal--what is it? Just enough of food + To renovate and well refresh the frame, + So that with spirits lightened, and with strength renewed, + We turn with willingness to work again. + + --_Sel._ + + Do not bring disagreeable things to the table in your conversation + any more than you would in your dishes.--_Sel._ + + Courtesy in the mistress of the house consists in feeding + conversation; never in usurping it.--_Mme. Swetchine_ + + Good humor and good health follow a good meal; and by a good meal we + mean anything, however simple, well dressed in its way.--_Smiles._ + + Unquiet meals make ill digestion.--_Shakespeare._ + + Eat slowly and do not season your food with care.--_Sel._ + + To rise from the table _able_ to eat a little more is a proverbially + good rule for every one. There is nothing more idiotic than forcing + down a few mouthfuls, because they happen to remain on one's plate + after hunger is satisfied, and because they may be "wasted" if left. + It is the most serious waste to overtax the stomach with even half + an ounce more than it can take care of.--_Sel._ + + I pray you, O excellent wife! cumber not yourself and me to get a + curiously rich dinner for this man and woman who have just alighted + at our gate.... These things, if they are desirous of them, they can + get for a few shillings at any village inn; but rather let that + stranger see, if he will, in your looks, accents, and behavior, your + heart and earnestness, your thought and will, that which he cannot + buy at any price in any city, and which he may travel miles and dine + sparely and sleep hardly to behold.--_Emerson._ + + + + +AFTER MEAL TIME + +To no other department of domestic work perhaps is so little thought +given or so little science applied as to the routine work of clearing +the table and washing the dishes after mealtime. Any way to accomplish +the object, seems to be the motto in very many households. But even for +these prosaic tasks there is a best way, which, if employed, may make of +an otherwise irksome service a really pleasurable one. + +CLEARING THE TABLE.--First of all, put back the chairs, and brush +up the crumbs from the floor, then collect all untouched foods and store +them away in clean dishes; next gather the silver, place it handles +upward in pitchers or other deep dishes, and pour hot water over it. For +gathering the silver a compartment tray in which knives, forks, and +spoons may be placed separately is important. Many of the scratches and +marks on their silver ware, which housekeepers deplore, come from the +careless handling together of forks, knives, and spoons. Now in a deep +basin upon a tray, collect all the refuse and partly eaten foods, +carefully emptying cups, glasses, finger bowls, etc., and scraping all +dishes which contained food as clean as possible; for no crumbs or +particles of food should be introduced into the dishwater. Pile the +dishes as fast as cleaned upon a second tray in readiness for washing. +It saves much liability of breakage in transferring from the dining room +to the kitchen, if each kind of soiled dishes is packed by itself. + +Wipe carefully, if not needing to be washed, and replenish all salts, +granola cups, and sugar bowls before putting away. Gather the soiled +napkins for the laundry, and put those clean enough to be used again in +their proper places. Especial care must be taken, however, so to +designate those reserved for future use that each shall receive the same +again, as nothing is more disgusting to a sensitive person than to be +tendered a napkin which has been used by some one else. Some form of +napkin holder should be considered an essential part of the table +furnishing. If rings cannot be afforded, ordinary clothes pins, gilded +and decorated with a bit of ribbon, make very pretty substitutes. + +Brush the tablecloth, fold in its creases, also the sub-cover of canton +flannel, and lay both away until again needed. + +_Washing the Dishes._--Plenty of hot water and clean towels are the +essential requisites for expeditious and thorough dish-washing. A few +drops of crude ammonia added to the water will soften it and add to the +luster of the silver and china. Soap may be used or not according to +circumstances; all greasy dishes require a good strong suds. There +should also be provided two dish drainers or trays, unless there is a +stationary sink with tray on which to drain the dishes. For washing +glassware and fine china, _papier-mache_ tubs are preferable to anything +else, as they are less liable to occasion breakage of the ware. If many +dishes are to be washed, frequent changes of water will be necessary as +the first becomes either cold or dirty. Perfectly sweet, clean dishes +are not evolved from dirty dishwater. The usual order given for the +washing of dishes is, glasses, silver, fine china, cups, saucers, +pitchers, plates and other dishes. This is, however, based upon the +supposition that cups and saucers are used for beverages, and plates are +soiled by the use of various greasy foods; but in families where tea +and coffee and animal foods are dispensed with, and saucers are used for +grains with cream dressing, the plates are often cleaner than the +saucers and should be washed first. + +The general rule to be followed is always to wash the dishes least +soiled first, and all of one kind together. The latter item is specially +important, since much of the nicking of dishes and breaking of handles +from cups, covers, and pitchers is the result of piling dishes +promiscuously together while washing. + +It is quite as easy to finish washing one kind before beginning on +another as to do it in any less safe and systematic way, and if wiped in +the same order, it does away with the need of sorting when putting the +dishes away. + +If for any reason the dishes must wait for a time before being washed, +the best plan is to pack them carefully into large pans, cover with warm +water, and let them soak. When ready to wash them, prepare hot suds and +clear water for rinsing in additional pans. Do not use too hot water, as +a high temperature will break glass and "check" the enamel of ordinary +ware. The law of expansion holds good with both china and glassware, and +all glass and glazed wares should be dipped into hot water in such a +manner that all its surfaces may receive the heat and expand together. + +All dishes used for milk should be first thoroughly rinsed in cold water +before being washed in hot water or suds. + +Be sure that the inside of all cups and pitchers is thoroughly clean. It +is a good plan to have a mop made by fastening finger-lengths of coarse +cotton twin to a suitable handle, for washing the inside of pitchers. + +In cleaning forks, spoons, or cups, which have been employed in beating +or eating eggs, rinse them in cold water before putting them into hot +suds, as hot water cooks the egg and causes it to adhere. Common table +salt is said to be excellent for removing the egg tarnish from silver. +Clean Dover egg beaters by beating a dish of cold water, or by holding +under a stream of cold water from the faucet, then carefully rinse and +wipe perfectly dry. Do not put the upper part of the beater into hot +water, as it will remove the oil from the wheels so that they will not +work easily. + +Grain-boilers and mush-kettles should be allowed to cool, then filled +with cold water and allowed to soak during the meal hour, when they can +be easily cleaned. + +Tin dishes should be washed with hot suds as soon as possible after +using. + +[Illustration: Wire Dishcloth] + +For cleaning; iron pots, use soft water and soap or washing-soda with a +wire dishcloth or kettle scraper. If the food adheres to the sides, fill +with cold water and soak. Kettles and all dishes placed over a fire +should be cleaned on the outside as well as the inside. To remove the +soot, rub first with pieces of dry paper and afterward with damp paper; +then wash with hot suds and a cloth. Kettles and saucepans burned on the +inside may he cleaned by putting a little cold water and ashes in them +and allowing them to soak on the range until the water is warm. +Porcelain-lined and granite-ware utensils stained from food burning on, +may be cleaned after soaking for a time in a solution of sal-soda, which +may be prepared by pouring boiling water over the soda in the proportion +of two pints of water to one pound of sal-soda, and stirring until +dissolved. It may be prepared in quantity and stored in a stone jar +until needed. + +Wash wooden ware and bread boards with cold water and sand soap. In +scraping dough from the bread board, always scrape with the grain of the +wood and be careful not to roughen the surface. + +Steel knives and forks with ivory or wooden handles should not be put +into dishwater. Hot water will expand the steel and cause the handles to +crack. Wash them thoroughly with the dishcloth, scour with bath brick, +and wipe dry. + +All tin and iron dishes should be thoroughly dried before putting away, +to prevent rusting. + +If draining is considered preferable to wiping dishes, a good plan, if +one has not a patent dish drainer, is to fold an old tablecloth in +several thicknesses and spread upon the table. Wash the dishes carefully +and rinse in hot water. Place a cup or bowl bottom upward, lay a plate +on each side, then one between and above them, with two more on the +outside, and so on, not permitting them to touch more than necessary. + +DISHCLOTHS AND TOWELS.--No dishes or utensils can be well cared for +without good, clean dishcloths and towels, and plenty of them. An +excellent dishcloth may be either knit or crocheted in some solid stitch +of coarse cotton yarn. Ten or twelve inches square is a good size. +Several thicknesses of cheese-cloth basted together make good +dishcloths, as do also pieces of old knitted garments and Turkish +toweling. If a dish mop is preferred, it may be made as follows: Cut a +groove an inch from the end of a stick about a foot in length and of +suitable shape for a handle; cut a ball of coarse twine, into nine-inch +lengths, and lay around the stick with the middle of the strands against +the groove; wind a fine wire or cord around the twine to fasten it in +the groove; then shake down the twine, so it will lie all one way like a +mop, and fasten it to the handle by tying a second cord around it on the +outside. + +Towels for drying dishes should be of three different grades,--fine ones +without lint for glass, silver, and fine china; coarser ones for the +ordinary table ware, and still another quality for pans, kettles, and +other kitchen ware. The right size is a yard in length and half as wide, +with the ends hemmed. As to material, fine checked linen is usually +employed for glass and silver towels, and crash for ordinary dishes, for +iron and tinware towels which have become somewhat worn, or a coarse bag +opened and hemmed, may be used. Old, half-worn tablecloths may be cut +into excellent dish towels. + +It is of the greatest importance that all dishcloths, mops, and towels +be kept perfectly sweet and clean. Greasy dishcloths and sour towels are +neither neat nor wholesome and are a most fertile source of germs, often +breeding disease and death. After each dish washing, the dishcloth, +towels, and mops should be thoroughly washed in hot water with plenty of +soap, well rinsed and hung up to dry either upon a line out of doors or +a rack made for the purpose near the kitchen range. If care is always +taken to clean the dishes as much as possible before washing and to +change the suds as often as they become dirty, the towels will not be +hard to keep clean and sweet-smelling. Those used during the week should +go into the wash as regularly as other household articles. Dish towels +are also much better for being ironed. It gives them a "surface" which +facilitates the drying operation. + +THE CARE OF SILVER, GLASS, ETC.--If silver is well washed in hot +water containing a few drops of ammonia, and carefully dried with a +fine, soft towel, it will keep bright for a long time without other +cleaning. If special cleaning is necessary, try the following: Place the +silver in a pan of hot water, then with a soft cloth, soaped and +sprinkled with powdered borax, scour the silver well; afterward rinse in +clear cold water, and dry with a clean cloth. If a more thorough +cleaning is needed, apply moistened Spanish whiting with a silver brush +and soft flannel, afterward polishing with dry whiting and chamois skin. +Frequent scouring should be avoided by careful washing, as too much +rubbing wears out plated ware and dulls the best of silver. Silver ware +and plate which is not in ordinary use can be kept from tarnishing by +varnishing with collodion, a solution of gun-cotton in ether. The +articles should be carefully brushed in this colorless varnish with an +elastic brush, taking care that the entire surface is covered. The film +of collodion will protect the underlying metal from the action of the +sulphurous vapors to which is due the blackening of silver. + +Tinware which has become blackened may be made to look bright and +shining again by rubbing with a damp cloth dipped in sal-soda. Afterward +wipe dry. Sand soap or sapolio may be used for the same purpose. + +Cut-glass ware which has become in any way blurred or tarnished can be +restored by polishing it with a soft piece of newspaper. First rub well +with a piece slightly moistened and afterward repeat the process with +dry paper. Rubbing with a soft brush dipped in fine, soft whiting is +another method often employed for the same purpose. Cut-glass +water-bottles dim or stained on the inside are best cleaned by rinsing +with dilute muriatic acid, then carefully rinsing several times in clear +cold water to remove all trace of the acid, which is a poison. + +All fine china should be handled carefully in washing and drying. There +will be less danger of breakage if the china is gradually heated by +allowing it to stand in a pan of warm water before being put into hot +water. The same is true of all table ware, and is of especial importance +in cold weather. + +Brass faucets and other brass or copper articles may be cleaned by +rubbing with whiting wet with aqua ammonia. + +Yellowed ivory handles may be restored to their original whiteness by +rubbing with sandpaper and emery; mineral soap or pumice stone may be +used for the same purpose. Nice table cutlery packed away for a season +may be kept from rusting by covering the metal portion with a thin +coating of paraffine. Rust may be removed from steel by scouring with +emery and oil; but if there is much corrosion, some weak muriatic acid +will be needed. This, however, will take some of the metal with the +rust, and must be washed off quickly. + +Trays and japanned goods should never have boiling water poured over +them, as it will make the varnish crack and peel. If a tray is badly +soiled, wet with a sponge moistened in warm water and soap, and rub with +a dry cloth; if it looks smeary, dust on a little flour and rub again. +Marks and scratches may sometimes be removed by rubbing with a flannel +cloth dipped in sweet oil. + +CARE OF THE TABLE LINEN.--Much of the attractiveness of the table +depends upon the linen used; if this is not well cared for, the finest +table ware cannot make up for the defect. + +Stains upon table linen made by acids and vinegar may be removed by +simply washing in clear water; berry stains are easily taken out by +pouring boiling water over them; peach stains are best removed by +soaking for some time in cold water and then washing with soap before +allowing warm water to touch them. Chlorine water or a solution of +chloride of lime will remove fruit stains, and vegetable colors. Coffee +stains rubbed with a mixture of warm water and the yolk of egg, are said +to disappear when the mixture is washed off with clean warm water. Sour +buttermilk well rubbed into the material, dried in, and afterward washed +out in several waters, is said to be effectual in removing tea stains. +All stains should be removed as soon as possible after being made, and +always before putting the linen into the wash. + +In washing table linen, housekeepers should remember that hard rubbing +is the worst wear which it can receive. If soaked over night, a gentle +squeezing will usually be quite sufficient to remove all soil, or if a +little borax (a handful to ten gallons of water) or household ammonia in +the proportion of two tablespoonfuls to a pail of water be added, two or +three hours' soaking will suffice. Care should also be taken in hanging +and fastening properly upon the line. Fold the cloth over the line six +or eight inches at least, and in such a manner as to keep the thread +straight, and fasten with three or more clothes pins. Table linen is +often sadly frayed at the corners by being pinned so that all strain +comes upon the corners, and if left to whip in the wind, is soon ruined. +Napkins in summer are much nicer if dried upon the grass. Only the +merest trifle of starch, if any, should be used for table linen. + +Table linen should be taken from the line while still damp, folded +evenly lengthwise with the selvage together, then folded lengthwise +again, rolled tight, and wrapped in damp towels so that the outside will +not become dry, and ironed the same day. The irons should be heavy and +as hot as possible without danger of scorching, and the board should be +well padded with several thicknesses of flannel. Iron the linen in +single folds, keeping a damp cloth over portions which will not be +immediately reached. When the entire surface has been ironed, fold +evenly lengthwise and with the selvage edges toward the ironer, again go +over the entire upper side; then fold with the just completed portion +inside, iron again, and so continue until the whole is ironed and +folded. Both napkins and tablecloths are ironed in this way. They +should be thoroughly dried with the iron and well aired before being +laid away, in order to bring out the patterns well and to give them the +desirable glossy finish. + +Colored table linen should be washed in tepid water containing a little +powdered borax, which serves to set the color. Very little, if any, soap +should be used. Rinse in tepid water containing a small quantity of +boiled starch; dry in the shade, and iron while yet damp. + +Table linen should be carefully darned at once when it begins to wear +and become thin, and may thus be preserved for a long time. When new, it +should be washed before being made up, and the threads raveled or drawn, +so as to make the ends exactly straight. Napkins should be washed before +being cut apart. When not required for regular use, the linen should be +folded loosely, and laid away without ironing in some place where it +will not be subjected to pressure. When needed, it can be quickly +dampened and ironed. + +THE GARBAGE.--What to do with the waste accumulating from +preparation of foods is a question of no small importance. The too +frequent disposition of such material is to dump it into a waste-barrel +or garbage box near the back door, to await the rounds of the scavenger. +Unless more than ordinary precautions in regard to cleanliness are +observed, such a proceeding is fraught with great danger. The bits of +moist food, scraps of meat, vegetables, and other refuse, very quickly +set up a fermentative process, which, under the sun's rays, soon breeds +miasm and germs; especially is this true if the receptacle into which +the garbage is thrown is not carefully cleaned after each emptying. + +A foul-smelling waste-barrel ought never to be permitted under any +circumstances. The best plan is to burn all leavings and table refuse as +fast as made, which may be done without smell or smoke by opening all +the back drafts of the kitchen range, and placing them on the hot coals +to dry and burn. Some housekeepers keep in one end of the sink a wire +dish drainer into which all fruit and vegetable parings are put. If +wet, the water quickly drains from them, and they are ready to be put +into the stove, where a very little fire soon reduces them to ashes. All +waste products which cannot well be burned, may be buried at a distance +from the house, but not too much in one spot, and the earth should be +carefully covered over afterward. Under no circumstances should it be +scattered about on the surface of the ground near the back door, as +heedless people are apt to do. + +If the table refuse must be saved and fed to animals, it should be +carefully sorted, kept free from all dishwater, sour milk, etc., and +used as promptly as possible. It is a good plan to have two tightly +covered waste pails of heavy tin to be used on alternate days. When one +is emptied, it may be thoroughly cleansed and left to purify in the air +and sunshine while the other is in use. Any receptacle for waste should +be entirely emptied and thoroughly disinfected each day with boiling +suds and an old broom. This is especially imperative if the refuse is to +be used as food for cows, since the quality of the milk is more or less +affected by that of the food. + + + + +TABLE TOPICS. + + A woman cannot work at dressmaking, tailoring, or any other + sedentary employment, ten hours a day, year in and out, without + enfeebling her constitution, impairing her eyesight, and bringing on + a complication of complaints; but she can sweep, cook, wash, and do + the duties of a well-ordered house, with modern arrangements, and + grow healthier every year. The times in New England when all women + did housework a part of every day, were the times when all women + were healthy.--_Harriet Beecher Stowe._ + + + The best ways are commonly the easiest ways and those that give most + comfort to the household. _Know how_ is a great labor-saving + invention, on which there is no patent.--_Sel._ + + Who sweeps a room as for God's law + Makes that and th' action fine. + + --_George Herbert._ + + + + +A YEAR'S BREAKFASTS & DINNERS + +What to get for the family meals is frequently a most perplexing +problem, especially when one remembers the many important points that +should enter into the arrangement of the daily bill of fare. A +well-arranged menu should be composed of articles which supply the +requisite amount of food elements for proper nutrition, palatably +prepared. These should be adapted to the season and also to the family +purse. There should be an agreeable and pleasing change from day to day, +with never too great variety at one meal, and no incongruous association +of foods that do not harmonize, upon the same bill of fare. The amount +of time and strength available for the preparation of the meal must also +receive consideration. The problem would be easier of solution could one +select her menu wholly from fresh material each time; but in most +households the odds and ends and "left-over" foods must be utilized, and +if possible compounded into dishes that will not have the savor of +yesterday's breakfast or dinner. + +The making of a bill of fare offers opportunity for thought and study +under all circumstances; but it is often particularly difficult for the +housewife long accustomed to the use of foods of a different character, +to make up a menu of hygienic dishes properly adapted to all +requirements. For such of our readers as need aid in this direction, we +give in this chapter bills of fare for fifty-two weeks' breakfasts and +dinners. Not that we presume to have arranged a model dietary which +every one can adopt,--individual preferences, resources, and various +other conditions would preclude that,--but we have endeavored to prepare +a list of menus suitable for use should circumstances admit, and which +we trust may be found helpfully suggestive of good, hygienic living. + +We have given meats no place upon these bills of fare, as we wished +particularly to illustrate how good, substantial menus of appetizing +variety can be provided without their use; but such of our readers as +desire this class of foods will have no difficulty in supplementing the +bills we have arranged by adding such meats as accord with their tastes +and purses, while our chapter on Meats will give them all needed +information as to their preparation. + +In arranging the bills of fare it has been presupposed that the +housewife has provided herself with at least a moderate allowance of +canned or dried vegetables and fruits during their season, for use +throughout the year. Effort has also been made to suggest an ample +variety of seasonable and wholesome articles and to make provision for +any probable left-over foods; and to illustrate how by planning and +thinking beforehand the same material may be used to form the base of +two different dishes for successive days, enough of which for both may +often be cooked at the same time, thus economizing in time and fuel. + +No particular year has been taken, as we desired the menus to be adapted +to all years, and as no dates could be given, we have taken even weeks, +ending each with a Sabbath menu, beginning with the first month of the +year. + +A third meal, if desired, whether it be luncheon or supper, should, for +health's sake, be so simple in character that we have not deemed it +necessary to give bills of fare. Breads, fruits, and grains, with milk, +cream, and some simple relish, tastefully served, offer ample provision +for a healthful and nourishing repast. + +No mention has been made of beverages upon the bills of fare. If any are +used, hot milk or caramel coffee are to be preferred. Cooked fruit, +either fresh, dried, or canned, is desirable for every meal, but the +kind--as also of the fresh fruit upon the breakfast bill--may be +arranged according to individual preferences and resources. The use of +cream, sugar, and other accessories should be suited to circumstances. + +It is intended that croutons be served with the soups, and in arranging +the variety of breads, an effort has been made to provide one of harder +texture for use with grains and other soft foods. The wafers mentioned +are the whole-wheat and gluten wafers manufactured by the Sanitarium +Food Co., which by many families are considered more convenient for +general use as a hard bread than the crisps, sticks, etc., which upon +some of the menus are designed for the same purpose. + +Less variety may be used, and changes made to suit the taste and +circumstances of those providing and partaking of the meals; but +whatever is subtracted should still leave upon the bill of fare the more +nutritious articles, like grains, whole-wheat bread, and other foods +rich in nerve and muscle forming elements. + +Whether the housewife follows the bills of fare given with such +modifications as are best suited to the needs of her household, or +provides some of her own choosing, she will find it a great saving of +vexation and trouble to make them out for several days or a week ahead, +at one time, rather than from day to day or from meal to meal. She can +then plan her work and her resources so as the more nearly to make "both +ends meet," and can provide a more varied fare, while if changes are +needed, they can be easily made by substituting one article for another, +as circumstances demand. + +In the arrangement of her menus she will find it well to select first +the grain and breads to be used, since being among the most nutritious +of all foods, they may well form the chief and staple food, around +which all other articles upon the bill of fare are grouped. If the grain +chosen be rice, farina, or one largely composed of starch, the remainder +of the menu should include some foods rich in nitrogenous elements, such +as macaroni, whole-wheat or Graham breads, the legumes, eggs, etc. If +the choice of grain be one containing a high percentage of nitrogenous +material, less of this element will be required in the accompanying +foods. As an aid in determining the nutritive value of any given food +substance, the following table, presenting the results of the chemical +analysis of the more common articles used as food, which we have +compiled from the most recent scientific authorities, will be found +helpful:-- + +TABLE SHOWING THE NUTRITIVE VALUES OF COMMON FOOD SUBSTANCES. + + (1)Water. + (2)Albuminous elements. + (3)Starch. + (4)Grape Sugar. + (5)Cane Sugar. + (6)Free Fat. + (7)Free Acid. + + GRAINS. + FOOD SUBSTANCES (1) (2) (3) (4) (5) (6) (7) + Wheat, Poland 13.2 21.5 61.9 X 1.5 X + Mich. White 12.8 11.6 71. X 1.3 X + " Diehle 12.2 13.8 72.2 X X X + Japanese 12.4 16.5 65.1 X 1.6 X + Rye, Winter 8.7 11. 74.6 X 1.9 X + German 8. 14. 78. X X X + Barley 24. 10.5 66.7 X 2. X + So. Russian 4. 12.7 70.9 X X X + Oats 12. 10.7 58.3 X 7.8 X + Corn, Flint 13.1 10.2 68.5 X 4.8 X + Dent 13.4 9.4 68.5 X 5. X + Sweet 13.4 11.4 62.7 X 7.8 X + Rice 12.6 6.7 78.5 X .9 X + Millet 11.8 10.5 68.2 X 4.2 X + Buckwheat 12.7 10. 71.8 X 1.4 X + Iceland Moss 16. 22. 36.3 X 1.4 X + + FLOUR. + FOOD SUBSTANCES (1) (2) (3) (4) (5) (6) (7) + Graham 13. 11.7 69.9 X 1.7 X + Wheat 11.6 11.1 75.4 X 1.1 X + Rye 13.7 11.6 69.7 X 2. X + Barley 14.8 11.4 71.2 X 1.5 X + Oat 7.7 15.1 67.2 X 7.1 X + Corn 14.2 9.7 69.5 X 3.8 X + Buckwheat 13.5 8.9 74.3 X 1.6 X + Bean 10.3 23.2 59.4 X 2.1 X + Pea 11.4 25.2 57.2 X 2. X + Banana 14.9 2.9 77.9 X .5 X + Arrowroot 18. X 82. X X X + + BREADS. + FOOD SUBSTANCES (1) (2) (3) (4) (5) (6) (7) + Barley 12.4 9.4 64.4 4.7 1. X + Whole Wheat 13. 8.7 60. 4. 6. X + White 45.1 5.3 46. 2.3 .8 X + Rye 42.3 6.1 46.9 2.3 .4 X + Swedish Speise 12. 10. 72.3 3.1 1.6 X + Brod + Zwieback, White 13.3 8.5 73.3 1.8 1. X + Rye 11.6 9.3 67.2 3.6 1. X + Macaroni 13.1 9. 76.8 X .3 X + Manna 15.3 1.9 18.1 49.[2] X X + + FRESH FRUITS. + FOOD SUBSTANCES (1) (2) (3) (4) (5) (6) (7) + Apple 84.8 .4 X 7.2 X .8 + Apricot 81.2 .5 X 4.6 X 1.2 + Blackberry 86.4 .5 X 4.1 X .2 + Banana 73. 1.9 X X .6 X + Cherry 79.8 .7 X 10.2 X .9 + Cranberry 89.6 .1 X 1.5 X 3.3 + Currant 84.7 .5 X 6.4 X 2.3 + Grape 78.2 .6 X 14.3 X .8 + Gooseberry 85.7 .5 X 7.1 X 1.4 + Pear 83.2 .4 X 8.2 X .2 + Prune 81.2 .8 X 6.2 X .8 + Plum 84.9 .4 X 3.6 X 2.5 + Peach 80. .7 X 4.5 X .9 + Raspberry 85.7 .4 X 3.9 X 1.4 + Strawberry 87.6 1.1 X 6.3 .5 .9 + Whortleberry 78.4 .8 X 5. X 1.6 + + DRIED FRUITS. + FOOD SUBSTANCES (1) (2) (3) (4) (5) (6) (7) + Prune 29.3 2.3 .2 44.5 .5 X 2.7 + Pear 29.4 2. 10.8 29.1 .4 X .8 + Apple 27.9 1.3 5.6 42.8 .8 X 3.6 + Cherry 49.8 2. X 31.2 X .3 X + Raisin 32. 3.4 X 54.6 X .6 X + Fig 31.2 4. X 49.8 X X X + Date 33. 9. X X 58. X X + + NUTS. + FOOD SUBSTANCES (1) (2) (3) (4) (5) (6) (7) + Chestnut 7.3 14.6 69. X X 2.4 X + Walnut 7.2 15.8 13. X X 57.4 X + Hazelnut 7.1 17.4 7.2 X X 62.6 X + Sweet Almond 6.2 23.5 7.8 X X 53. X + Peanut 6.5 26.3 1.8 X X 46.2 X + Cocoanut 46.5 5.6 8. X X 35.9 X + + Syrup 24.6 X X 26.2 44.9 X X + Honey 20.6 .8 X 72.8 1.8 X X + + VEGETABLES. + FOOD SUBSTANCES (1) (2) (3) (4) (5) (6) (7) + Carrot 85.8 1.2 X X .3 X + Winter Cabbage 80. 4. X 1.2 .9 X + Red Cabbage 90. 1.8 X 1.7 .2 X + White Cabbage 90. 1.9 X 2.3 .2 X + Spinach 38.5 3.5 X .1 .6 X + Celery 84.1 1.5 X .8 .4 X + Head Lettuce 94.3 1.4 X X .3 X + Potato 75. 2.2 X X .2 X + White Turnip 92.5 1.5 X X .2 X + Beet 87.5 1.3 X X .1 X + Sugar Beet 71.6 2. X 12.6 .5 X + Parsnip 82. 1.2 X X .6 X + Sweet Potato 71.8 1. X X .2 X + Cucumber 95.2 1.2 X 1. X X + Asparagas 93.7 1.8 X .4 .3 X + Cauliflower 90.9 2.3 X 1.2 .3 X + Melon 90.4 1. X 2.2 .3 X + Squash 90.3 1.1 X 1.4 .1 X + Onion 86. 1.7 X 2.8 .1 X + Pumpkin 90.3 1.1 5.1 1.5 .1 X + Tomato 92.4 1.6 X 2.5 .3 1.8 + Peas, + green, garden 78.4 6.4 12. X X .5 X + small 10.3 24.6 52.6 X 3.5 X + African 6.5 23.4 57.8 X 6. X + green shelled 12.7 21.7 57.7 X 1.9 X + Beans, field 13.5 25. 48.3 X 1.7 X + French or + Kidney 11. 23.7 55.6 X 2.2 X + white 15. 26.9 48.8 X 3. X + Lima 9. 21.9 60.6 X 1.6 X + String beans 88.7 2.7 5.5 1.2 .1 X + Lentils 12.3 25.9 53. X 1.9 X + German 11.7 33. 30.3 X 8.7 X + + MILK AND BUTTER. Milk + FOOD SUBSTANCES (1) (2) (3) (4) Sug. (6) (7) + Mother's milk 89.2 .9 X X 5.4 3.2 X + Cows' " 86. 4.1 X X 5.2 3.9 X + Cream 66. 2.7 X X 2.8 26.7 X + Swedish Butter 13.8 .6 X X .6 84.4 X + French " 12.6 X X X .2 86.4 X + Cheese, Stilton 32. 26.2 X X 34.5 3.3 X + Skimmed milk 88. .4 X X 3.8 1.8 X + Buttermilk 88. 4.1 X X 3.6 .7 X + Milk of Cow 58. 1.7 X 2.8 X 35.2 X + Tree + + MEATS. + FOOD SUBSTANCES (1) (2) (3) (4) (5) (6) (7) + Lean Beef 72. 19.3 X X X 3.6 X + Lean Mutton 72. 18.3 X X X 4.9 X + Veal 63. 16.3 X X X 15.8 X + Pork 39. 9.8 X X X 49.9 X + Poultry 74. 21. X X X 3.8 X + White Fish 78. 18.1 X X X 2.9 X + Salmon 77. 16.1 X X X 5.5 X + Entire Egg 74. 14. X X X 10.5 X + White of Egg 78. 20.4 X X X X X + Yolk of Egg 52. 16. X X X 30.7 X + + + + (8)Pectose. + (9)Non-Nitrog. Substances. + (10)Salts. + (11)Cellulose. + (12)Propor. Carbon to Nitrogenous. + (13)Total Nutritive Value. + + GRAINS. + FOOD SUBSTANCES (8) (9) (10) (11) (12) (13) + Wheat, Poland X X 1.9 X 2.9 86.8 + Mich. White X X 1.6 1.7 6.2 85.5 + " Diehle X X 1.8 X 5.2 87.8 + Japanese X X 1.5 2.9 4. 84.7 + Rye, Winter X X 2.3 1.5 6.9 89.8 + German X X X X 5.5 92. + Barley X X 2.6 3.8 6.5 82.2 + So. Russian X X 2.4 X 5.5 86. + Oats X X 3.3 17.9 5.2 86.7 + Corn, Flint X X 1.4 1.7 7.1 84.9 + Dent X X 1.5 2.2 7.8 84.4 + Sweet X X 1.8 2.9 6.1 83.7 + Rice X X .8 .5 11.8 86.9 + Millet X X 2.8 2.5 6.9 85.7 + Buckwheat X X 1.9 1.7 7.3 85.6 + Iceland Moss X X 1.4 2.9 2.6 81.1 + + FLOUR. + FOOD SUBSTANCES (8) (9) (10) (11) (12) (13) + Graham X X 1.8 1.9 6.1 85.1 + Wheat X X .6 .2 6.8 88.2 + Rye X X 1.4 1.6 6.1 84.7 + Barley X X .6 .5 6.3 84.7 + Oat X X 2. .9 4.9 91.4 + Corn X X 1.3 1.5 7.5 84.3 + Buckwheat X X 1. .7 8.5 83.8 + Bean X X 3.3 1.7 2.6 88. + Pea X X 2.9 1.3 2.3 87.3 + Banana X X 2.2 1.6 27. 83.5 + Arrowroot X X X X 82. 82. + + BREADS. + FOOD SUBSTANCES (8) (9) (10) (11) (12) (13) + Barley X X 3.8 4.3 7.4 83.3 + Whole Wheat X X 3. 5.3 8. 81.7 + White X X .5 X 9.2 54.9 + Rye X X 1.5 .5 8.1 57.2 + Swedish Speise X X X 1. 7. 87. + Brod + Zwieback, White X X .6 1.5 9. 83.2 + Rye X X 2.1 4.7 7.7 83.7 + Macaroni X X .8 X 8.5 86.9 + Manna X 5.6 X 10.1 67. 72.7 + + FRESH FRUITS. + FOOD SUBSTANCES (8) (9) (10) (11) (12) (13) + Apple 4.8 X .5 1.5 18. 13.7 + Apricot 5.4 X .8 5.3 9.2 13.5 + Blackberry 1.4 X .4 7. 6.2 8.1 + Banana X 23.9 1. .3 .3 26.7 + Cherry 1.8 X .7 5.9 14.5 14.8 + Cranberry X X .2 6.3 15. 4.1 + Currant .9 X .7 4.6 12.8 10.7 + Grape 2. X .5 3.6 13.8 18.2 + Gooseberry 1.4 X .4 3.5 14.2 10.8 + Pear 3.3 X .3 4.4 20.5 12.4 + Prune 4.9 X .7 5.5 7.7 13.4 + Plum 4.6 X .7 4.3 9. 10.8 + Peach 7.1 X .7 6.1 6.4 13.9 + Raspberry .7 X .5 7.4 9.7 6.9 + Strawberry .5 X .8 2.3 6.1 10.1 + Whortleberry .9 X 1. 12.3 6.2 9.3 + + DRIED FRUITS. + FOOD SUBSTANCES (8) (9) (10) (11) (12) (13) + Prune 4.3 13.4 1.4 1.5 19.6 69.2 + Pear 4.5 14.9 1.7 6.9 19.9 63.7 + Apple 4.8 6.5 1.6 5.1 37.8 67. + Cherry X 14.3 1.6 2.4 15.7 47.8 + Raisin X 7.5 1.2 1.7 23. 66.3 + Fig X X 2.9 12.1 12.4 36.7 + Date X X X X 6.4 67. + + NUTS. + FOOD SUBSTANCES (8) (9) (10) (11) (12) (13) + Chestnut X X 3.3 3.4 4.8 89.3 + Walnut X X 2. 4.6 4.4 88.2 + Hazelnut X X 2.5 3.2 4. 89.7 + Sweet Almond X X 3. 6.5 2.6 87.3 + Peanut X X 3.3 13.9 1.7 79.6 + Cocoanut X X 1. 2.9 7.8 50.5 + + Syrup X 2. 2.3 X 71. 75.4 + Honey X 3.8 .2 X 91. 78.1 + + VEGETABLES. + FOOD SUBSTANCES (8) (9) (10) (11) (12) (13) + Carrot X 9.2 1. 1.5 .2 11.7 + Winter Cabbage X 10.4 1.6 1.9 .5 18.1 + Red Cabbage X 4.2 .8 1.3 1. 8.7 + White Cabbage X 2.6 1.2 1.8 1.3 8.2 + Spinach X 4.3 2. 1. .2 10.5 + Celery X 11. .8 1.4 .8 14.5 + Head Lettuce X 2.2 1. .8 1.8 4.9 + Potato X 21. 1. .6 .1 24.4 + White Turnip X 3. .7 2.1 .1 5.4 + Beet X 9. 1.1 1. .1 11.5 + Sugar Beet X .7 1. 11.6 21.5 23.3 + Parsnip X 7.2 1. 8. .5 10. + Sweet Potato X 25.3 .7 1. .2 27.2 + Cucumber X 1.4 .4 .8 .8 4. + Asparagas X 2.3 .5 1. .4 5.3 + Cauliflower X 3.4 .8 .9 .6 8.2 + Melon X 4. .7 1.4 2.1 3.8 + Squash X 5.2 .7 1.2 1.3 8.5 + Onion X 8. .7 .7 1.7 13.3 + Pumpkin X X .7 1.2 6. 8.5 + Tomato X X .6 .8 1.8 6.8 + Peas, + green, garden X X .8 1.9 2. 19.7 + small X X 2.6 6.4 2.2 83.3 + African X X 3. 3.3 2.7 90.2 + green shelled X X 2.8 3.2 2.7 84.1 + Beans, field X X 3.5 8. 2. 78.5 + French or + Kidney X X 3.7 3.8 2.4 85.2 + white X X 3.5 2.8 1.9 82.2 + Lima X X 2.9 4. 3.1 93. + String beans X X .6 1.2 2.5 10.1 + Lentils X X 3. 3.9 2.1 83.8 + German X X 2.7 13.6 1.2 74.7 + + MILK AND BUTTER. + FOOD SUBSTANCES (8) (9) (10) (11) (12) (13) + Mother's milk X X .4 X X X + Cows' " X X .8 X 2.2 14. + Cream X X 1.8 X 11. 34. + Swedish Butter X X .6 X 141. 86.2 + French " X X .8 X 86.6 87.4 + Cheese, Stilton X X 4. X 1.4 68. + Skimmed milk X X .8 X 1.4 10.4 + Buttermilk X X .8 X 1. 9.2 + Milk of Cow X X .5 X 2.2 40.2 + Tree + + MEATS. + FOOD SUBSTANCES (8) (9) (10) (11) (12) (13) + Lean Beef X X 5.1 X .18 28. + Lean Mutton X X 4.8 X .26 28. + Veal X X 4.7 X .93 37. + Pork X X 2.3 X .49 61. + Poultry X X 1.2 X .18 26. + White Fish X X 1. X .16 22. + Salmon X X 1.4 X .34 23. + Entire Egg X X 1.5 X .75 26. + White of Egg X X 1.6 X X 22. + Yolk of Egg X X 1.3 X 1.9 48. + + +[Footnote 1: Chiefly sugar and starch.] + +[Footnote 2: Mannite] + +BILLS OF FARE FOR EVERY DAY IN THE YEAR. + +In the following pages will be found a breakfast and dinner bill of fare +for every day in the year, beginning with January 1. We would +particularly recommend a trial of their use by the young and +inexperienced matron just entering upon housekeeping, whose desire +should be to begin right--provide simple and healthful as well as +palatable food for her family. To many such we trust that our "year's +breakfasts and dinners" may come like the grateful suggestions of a +helpful friend. An explanation of the bills of fare has been given in +the preceding pages, and need not be repeated here. + + FIRST WEEK + + FIRST DAY + + BREAKFAST + + Fresh Fruit + Rolled Oats + Gravy Toast + Corn Puffs + Breakfast Rolls + Stewed Fruit + + DINNER + + Vegetable Oyster Soup + Baked Potato with Tomato Cream Sauce + Mashed Peas + Baked Squash + Rolled Rye + Whole-Wheat Bread + Cream Crisps + Stewed Fruit + Pop Corn Pudding + + + SECOND DAY + + BREAKFAST + + Fresh Fruit + Cerealine + Snowflake Toast + Whole-Wheat Puffs + Toasted Wafers + Baked Sweet Apples + Stewed Fruit + + DINNER + + Swiss Potato Soup + Baked Potato and Pease Gravy + Macaroni with Kornlet + Stewed Lima Beans + Pearl Barley + Corn Cake + Cream Crisps + Stewed Fruit + Cracked Wheat Pudding + + + THIRD DAY + + BREAKFAST + + Fresh Fruit + Rice with Fig Sauce + Cream Toast + Breakfast Rolls + Whole-Wheat Bread + Baked Sweet Apples + Stewed Fruit + + DINNER + + Lima Bean Soup + Mashed Potato + Scalloped Vegetable Oysters + Hominy + Graham Puffs + Oatmeal Bread + Toasted Wafers + Stewed Fruit + Simple Custard Pie + + + FOURTH DAY + + BREAKFAST + + Fresh Fruit + Rolled Wheat + Dry Toast with Hot Cream + Hominy Gems + Toasted Wafers + Baked Sweet Potatoes with Tomato Gravy + Celery + Stewed Fruit + + DINNER + + Tomato Cream Soup + Boiled Potatoes with Cream Sauce + Mashed Peas + Baked Chestnuts + Whole-Wheat Puffs + Graham Bread + Rice + Stewed Fruit + Stewed Fruit Pudding + + + FIFTH DAY + + BREAKFAST + + Fresh Fruit + Mixed Mush + Browned Sweet Potato + Macaroni with Cream Sauce + Baked Sweet Apples + Graham Bread + Corn Puffs + Toasted Wafers + Stewed Fruit + + DINNER + + Cream Pea Soup + Mashed Potatoes + Baked Cabbage + Stewed Corn + Pearl Wheat + Zwieback + Current Puffs + Graham Bread + Stewed Fruit + Apple Tart + + SIXTH DAY + + BREAKFAST + + Fresh Fruit + Graham Grits + Toasted Wafers + Celery Toast + Raised Biscuit + Whole-Wheat Puffs + Baked Sweet Apples + Stewed Fruit + + DINNER + + Corn Soup + Baked Squash + Mashed Beans + Rolled Rye + Beaten Biscuit + Graham Bread + Stewed Fruit + Apple Meringue Desert + + + SABBATH + + BREAKFAST + + Oranges + Oatmeal + Prune Toast + Baked Sour Apples + Breakfast Rolls + Fruit Bread + Stewed Fruit + + DINNER + + Tomato and Macaroni Soup + Canned Green Peas + Scalloped Potato + Steamed Rice + Whole-Wheat Bread + Plain Buns + Zwieback + Stewed Fruit + Fresh Fruit and Nuts + + + SECOND WEEK. + + FIRST DAY + + BREAKFAST + + Fresh Fruit + Graham Mush with Dates + Cream Toast + Toasted Rolls + Fruit Bread + Whole-Wheat Puffs + Stewed Fruit + + DINNER + + Combination Soup + Boiled Potato with Cream Sauce + Pease Cakes + Stewed Celery + Cracked Wheat + Whole-Wheat Bread + Sally Lunn Gems + Zwieback + Stewed Fruit + Apple Tapioca + + + SECOND DAY + + BREAKFAST + + Fresh Fruit + Plum Porridge + Strawberry Toast + Whole-Wheat Bread + Graham Crisps + Pop Overs + Baked Apples + Stewed Fruit + + DINNER + + Celery Soup No. 2. + Mashed Squash + Mashed Potato + Chopped Turnip + Rolled Wheat + Graham Crisps + Rye Gems + Stewed Fruit + Cream Rice Pudding + + + THIRD DAY + + BREAKFAST + + Fresh Fruit + Granola Fruit Mush + Corn Cake + Toasted Wafers + Graham Puffs + Boiled Macaroni + Stewed Fruit + + DINNER + + Swiss Potato Soup + Baked Sweet Potato + Boiled Beets, Sliced + Succotash + Graham Grits + Graham Bread + Toasted Rolls + Stewed Fruit + Cornstarch Meringue + + + FOURTH DAY + + BREAKFAST + + Fresh Fruit + Oatmeal + Snowflake Toast + Toasted Wafers + Currant Puffs + Graham Bread + Baked Apples + Stewed Fruit + + DINNER + + Oatmeal Soup + Mashed Sweet Potato + Scalloped Tomatoes + Farina + Graham Fruit Bread + Crusts + Zwieback + Stewed Fruit + Apple Pie + + + FIFTH DAY + + BREAKFAST + + Fresh Fruit + Graham Apple Mush + Gravy Toast + Breakfast Rolls + Graham Fruit Bread + Macaroni with Kornlet + Stewed Fruit + + DINNER + + Vegetable Soup + Mashed Potato + Cabbage Salad + Mashed Peas with Tomato Sauce + Pearl Barley + Toasted Wafers + Vienna Bread + Whole-Wheat Puffs + Stewed Fruit + Rice Mold with Fruit Sauce + + + SIXTH DAY + + BREAKFAST + + Fresh Fruit + Orange Rice + Blackberry Toast + Currant Puffs + Graham Crisps + Baked Apples + Stewed Fruit + + DINNER + + Cream Barley Soup + Potato Puffs + Baked Beets + Stewed Corn and Tomatoes + Pearl Wheat + Parker House Rolls + Zwieback + Corn Puffs + Stewed Fruit + Prune Pudding + + + SABBATH + + BREAKFAST + + Fresh Fruit + Rolled Oats + Grape Toast + Toasted Wafers + Fruit Bread + Whole-Wheat Puffs + Cup Custard + Stewed Fruit + + DINNER + + Cream Pea Soup + Stewed Potato + Canned Okra and Tomato + Browned Rice + Beaten Biscuits + Graham Crackers + Fruit Bread + Stewed Fruit + Prune Pie with Granola Crust + + + THIRD WEEK. + + FIRST DAY + + BREAKFAST + + Fresh Fruit + Graham Mush with Raisins + Gravy Toast + Toasted Beaten Biscuit + Whole-Wheat Puffs + Baked Potato with Celery Sauce + Stewed Fruit + + DINNER + + Baked Bean Soup + Steamed Potatoes with Pease Gravy + Scalloped Vegetable Oysters + Mashed Parsnip + Graham Grits + Whole-Wheat Bread + Rye Gems + Toasted Wafers + Stewed Fruit + Bread Custard Pudding + + + SECOND DAY + + BREAKFAST + + Fresh Fruit + Rolled Oats + Peach Toast + Cottage Cheese + Hoe Cake + Graham Wafers + Graham Puffs + Stewed Fruit + + DINNER + + Lentil and Parsnip Soup + Mashed Potato + Celery + Hulled Corn + Scalloped Tomato + Macaroni with Raisins + Raised Corn Bread + Cream Crisps + Stewed Fruit + Farina Blancmange + + + THIRD DAY + + BREAKFAST + + Fresh Fruit + Oatmeal Porridge + Celery Toast + Potato Cakes + Cream Rolls + Whole-Wheat Bread + Zwieback + Baked Sweet Apples + Stewed Fruit + + DINNER + + Cream Rice Soup + Boiled Potato with Brown Sauce + Stewed Cabbage + Mashed Split Peas + Boiled Wheat + Whole-Wheat Bread + Toasted Rolls + Currant Puffs + Stewed Fruit + Corn Meal Pudding + + + FOURTH DAY + + BREAKFAST + + Fresh Fruit + Rolled Rye + Apricot Toast + Crusts + Toasted Wafers + Corn Puffs + Granola + Baked Apples + Stewed Fruit + + DINNER + + Cream Pea Soup + Mashed Potato + Cabbage Hash + Stewed Vegetable Oysters + Graham Mush + Graham Puffs + Buns + Toasted Wafers + Stewed Fruit + Cornstarch with Raisins + + + FIFTH DAY + + BREAKFAST + + Fresh Fruit + Rice with Fig Sauce + Graham Gruel + Lentil Toast + Beaten Biscuits + Graham Gems + Zwieback + Baked Potato with Cream Gravy + Stewed Fruit + + DINNER + + Mixed Potato Soup + Macaroni with Kornlet + Baked Beans + Graham Grits + Toasted Beaten Biscuit + Whole-Wheat Bread + Sally Lunn Gems + Stewed Fruit + Fig Pudding with Orange Sauce + + + SIXTH DAY + + BREAKFAST + + Fresh Fruit + Brewis + Blackberry Toast + Toasted Wafers + Whole-Wheat Puffs + Graham Bread + Macaroni with Tomato Sauce + Stewed Fruit + + DINNER + + Canned Green Pea Soup + Boiled Potato + Corn and Tomato + Mashed Lentils and Beans + Farina + Graham Crusts + Zwieback + Cream Crisps + Stewed Fruit + Rice and Tapioca Pudding + + + SABBATH + + BREAKFAST + + Fresh Fruit + Granola Fruit Mush + Grape Toast + Graham Fruit Bread + Beaten Biscuit + Baked Sour Apples + Stewed Fruit + + DINNER + + Canned Corn Soup + Creamed Potatoes + Mashed Peas + Cold Boiled Beets, sliced + Steamed Rice + Graham Bread + Beaten Biscuit + Toasted Wafers + Stewed Fruit + Raised Jelly Cake + Fresh Fruit + + + FOURTH WEEK + + FIRST DAY + + BREAKFAST + + Fresh Fruit + Cerealine Flakes + Snowflake Toast + Toasted Beaten Biscuit + Whole-Wheat Bread + Corn Puffs + Steamed Figs + Stewed Fruit + + DINNER + + Pea and Tomato Soup + Baked Potatoes with Brown Sauce + Cabbage Salad + Parsnips with Egg Sauce + Cracked Wheat + Whole-Wheat Bread + Rye Gems + Sticks + Stewed Fruit + Rice and Stewed Apple Dessert + + + SECOND DAY + + BREAKFAST + + Fresh Fruit + Oatmeal + Prune Toast + Pop Overs + Whole-Wheat Bread + Cream Rolls + Baked Apples + Stewed Fruit + + DINNER + + Vegetable Oyster Soup + Boiled Potato with Lentil Gravy + Turnips in Juice + Celery with Tomato + Cracked Wheat + Toasted Rolls + Raised Biscuit + Oatmeal Gems + Stewed Fruit + Tapioca and Fig Pudding + + + THIRD DAY + + BREAKFAST + + Fresh Fruit + Graham Mush with Dates + Gravy Toast + Hoe Cake + Graham Sticks + Whole-Wheat Bread + Boiled Macaroni + Baked Chestnuts + Stewed Fruit + + DINNER + + Celery Soup No. 2 + Mashed Sweet Potato + Chopped Beets + Succotash + Graham Grits + Toasted Wafers + Graham Bread + Currant Puffs + Stewed Fruit + Banana Dessert + + + FOURTH DAY + + BREAKFAST + + Fresh Fruit + Rolled Wheat + Apple Toast + Graham Puffs + Zwieback + Graham Bread + Baked Bananas + Stewed Fruit + + DINNER + + Parsnip Soup No. 2 + Scalloped Potatoes + Stewed Lima Beans + Macaroni with Egg Sauce + Farina + Graham Crisps + Crescents + Whole-Wheat Puffs + Stewed Fruit + Prune Dessert + + + FIFTH DAY + + BREAKFAST + + Fresh Fruit + Cerealine Cakes + Gravy Toast + Bean Gems + Graham Crisps + Fruit Bread + Baked Apples + Stewed Fruit + + DINNER + + Vegetable Soup + Baked Potato with Tomato Cream Sauce + Stewed Parsnip with Celery + Mashed Peas + Pearl Wheat + Toasted Wafers + Fruit Bread + Graham Gems + Stewed Fruit + Lemon Pie + + + SIXTH DAY + + BREAKFAST + + Fresh Fruit + Oatmeal Porridge + Cream Toast + Breakfast Rolls + Whole-Wheat Bread + Corn Puffs + Macaroni with Raisins + Stewed Fruit + + DINNER + + Cream Pea Soup + Stewed Potato + Hulled Corn + Chopped Turnip + Rolls + Toasted Wafers + Graham Gems + Stewed Fruit + Molded Cracked Wheat with Fruit Sauce + + + SABBATH + + BREAKFAST + + Fresh Fruit + Rolled Rye + Prune Toast + Pulled Bread + Fruit Rolls + Toasted Wafers + Citron Apples + Stewed Fruit + + DINNER + + Lentil Soup + Macaroni with Tomato Sauce + Stewed Corn + Steamed Rice + Cream Crisps + Whole-Wheat Bread + Stewed Fruit + Caramel Custards + Fruit and Nuts + + + FIFTH WEEK + + FIRST DAY + + BREAKFAST + + Fresh Fruit + Plum Porridge + Tomato Toast + Whole-Wheat Puffs + Whole-Wheat Bread + Toasted Rolls + Baked Apples + Stewed Fruit + + DINNER + + Canned Okra and Tomato Soup + Baked Sweet Potatoes + Mashed Cabbage + Pease Cakes + Boiled Wheat + Oatmeal Crisps + Graham Gems + Whole-Wheat Bread + Stewed Fruit + Carrot Pudding + + + SECOND DAY + + BREAKFAST + + Fresh Fruit + Oatmeal Porridge + Banana Toast + Whole-Wheat Puffs + Zwieback + Rye Bread + Browned Sweet Potato + Baked Sour Apples + Stewed Fruit + + DINNER + + Bean and Potato Soup + Potatoes Stewed with Celery + Egg Macaroni + Stewed Carrots + Hominy + Rye Bread + Sticks + Currant Buns + Stewed Fruit + Prune Whip + + + THIRD DAY + + BREAKFAST + + Fresh Fruit + Corn Meal Mush + Snowflake Toast + Hominy Gems + Sticks + Whole-Wheat Bread + Baked Sweet Apples + Stewed Fruit + + DINNER + + Brown Soup + Baked Potato with Cream Sauce + Scalloped Turnip + Mashed Chestnuts + Lentil Puree with Lemon + Graham Grits + Graham Bread + Beaten Biscuit + Rye Gems + Stewed Fruit + Cream Rice Pudding + + + FOURTH DAY + + BREAKFAST + + Fresh Fruit + Graham Apple Mush + Blackberry Toast + Toasted Wafers + Graham Bread + Whole-Wheat Puffs + Stewed Fruit + + DINNER + + Black Bean Soup + Mashed Potato + Scalloped Tomatoes + Stewed Vegetable Oysters + Pearl Wheat + Sally Lemon Gems + Graham Bread + Zwieback + Stewed Fruit + Apple Tart + + + FIFTH DAY + + BREAKFAST + + Fresh Fruit + Oatmeal + Vegetable Oyster Toast + Graham Bread + Toasted Wafers + Corn Cake + Baked Sweet Potato + Stewed Fruit + + DINNER + + Vegetable Soup + Baked Potato + Stewed Beans + Kornlet + Chopped Beets + Browned Rice + Rye Gems + Toasted Wafers + Whole-Wheat Bread + Stewed Fruit + Orange Pudding + + + SIXTH DAY + + BREAKFAST + + Fresh Fruit + Boiled Oats + Strawberry Toast + Graham Gems + Hoe Cakes + Toasted Wafers + Macaroni with Kornlet + Stewed Fruit + + DINNER + + Tomato and Vermicelli Soup + Browned Potato + Cabbage Salad + Baked Squash + Mashed Peas + Rice + Whole-Wheat Puffs + Toasted Wafers + Graham Bread + Stewed Fruit + Baked Corn Meal Pudding + + + SABBATH + + BREAKFAST + + Fresh Fruit + Lemon Rice + Dry Toast with Hot Cream + Fruit Bread + Beaten Biscuit + Graham Crackers + Baked Sour Apples + Stewed Fruit + + DINNER + + Canned Pea Soup + Chopped Sweet Potatoes + Stewed Lima Beans + Celery + Boiled Wheat + Beaten Biscuit + Whole-Wheat Bread + Toasted Wafers + Stewed Fruit + Squash Pie + + + SIXTH WEEK + + FIRST DAY + + BREAKFAST + + Fresh Fruit + Graham Mush with Dates + Poached Eggs on Toast + Corn Cakes + Toasted Beaten Biscuit + Whole-Wheat Bread + Stewed Fruit + + DINNER + + Bean and Hominy Soup + Potato Rice + Turnips with Cream Sauce + Mashed Parsnips + Baked Barley + Whole-Wheat Bread + Cream Graham Rolls + Stewed Fruit + Plain Fruit Pudding + + + SECOND DAY + + BREAKFAST + + Fresh Fruit + Rice with Fig Sauce + Gravy Toast + Toasted Rolls + Whole-Wheat Puffs + Crescents + Baked Sweet Apples + Stewed Fruit + + DINNER + + Swiss Lentil Soup + Baked Potato + Boiled Beets + Stewed Cabbage + Mashed Squash + Cracked Wheat + Graham Raised Biscuit + Cream Crisps + Stewed Fruit + Farina Blancmange with Mock Cream + + + THIRD DAY + + BREAKFAST + + Fresh Fruit + Oatmeal + Dry Toast with Hot Cream + Whole-Wheat Bread + Cream Crisps + Graham Puffs + Lemon Apples + Macaroni with Cream Sauce + Stewed Fruit + + DINNER + + Velvet Soup + Mashed Potato + Mashed Peas + Vegetable Hash + Graham Grits + Graham Bread Sticks + Toasted Wafers + Stewed Fruit + Cracked Wheat Pudding + + + FOURTH DAY + + BREAKFAST + + Fresh Fruit + Corn Meal Mush + Gravy Toast + Toasted Wafers + Currant Puffs + Baked Sour Apples + Stewed Fruit + + DINNER + + Pea and Tomato Soup + Boiled Potato with Cream Sauce + Browned Parsnips + Baked Turnip + Pearl Wheat + Whole-Wheat Puffs + Graham Bread + Toasted Wafers + Stewed Fruit + Almond Cornstarch Pudding + + + FIFTH DAY + + BREAKFAST + + Fresh Fruit + Corn Meal Porridge + Cream Toast + Zwieback + Whole-Wheat Puffs + Toasted Wafers + Macaroni with Egg Sauce + Stewed Fruit + + DINNER + + Plain Rice Soup + Potato Snowballs + Carrots with Egg Sauce + Mashed Beans + Rolled Wheat + Fruit Loaf + Crusts + Toasted Wafers + Stewed Fruit + Apple Tart + + + SIXTH DAY + + BREAKFAST + + Fresh Fruit + Rolled Oats + Prune Toast + Graham Rolls + Fruit Bread + Bean Gems + Stewed Fruit + + DINNER + + Vegetable Broth + Baked Potato + Scalloped Vegetable Oysters + Hulled Corn + Pearl Barley + Toasted Wafers + Zwieback + Whole-Wheat Puffs + Stewed Fruit + Floating Islands + Oranges + + + SABBATH + + BREAKFAST + + Fresh Fruit + Rolled Wheat with Raisins + Blackberry Toast + Graham Raised Biscuit + Toasted Wafers + Breakfast Rolls + Stewed Fruit + Baked Sour Apples + + DINNER + + Canned Green Corn Soup + Stewed Potato + Macaroni with Tomato Sauce + Rice + Buns + Toasted Wafers + Beaten Biscuit + Stewed Fruit + Bread Custard + Almonds + + + SEVENTH WEEK + + FIRST DAY + + BREAKFAST + + Fresh Fruit + Cerealine Flakes + Dry Toast with Hot Cream + Whole-Wheat Puffs + Toasted Rolls + Steamed Figs + Stewed Fruit + + DINNER + + Cream Barley Soup + Steamed Potatoes with Cream Sauce + Baked Parsnips + Scalloped Beans + Browned Rice + Toasted Wafers + Whole Wheat Puffs + Graham Crisps + Stewed Fruit. + Cocoanut Blancmange or Fresh Fruit + + + SECOND DAY + + BREAKFAST + + Fresh Fruit + Rice with Lentil Gravy + Snowflake Toast + Crusts + Toasted Wafers + Corn Puffs + Baked Apples + Stewed Fruit + + DINNER + + Combination Soup + Baked Potato + Mashed Squash + Turnips in Juice + Graham Grits + Graham Crisps + Whole-Wheat Bread + Zwieback + Stewed Fruit + Orange Float + + + THIRD DAY + + BREAKFAST + + Fresh Fruit + Rolled Wheat + Lentil Toast + Granola + Toasted Wafers + Graham Puffs + Creamed Potatoes + Celery + Stewed Fruit + + DINNER + + Bean and Tomato Soup + Mashed Potatoes + Scalloped Vegetable Oysters + Macaroni with Tomato Sauce + Cracked Wheat + Corn Bread + Whole-Wheat Puffs + Graham Crackers + Stewed Fruit + Apples or Bananas + + + FOURTH DAY + + BREAKFAST + + Fresh Fruit + Corn Meal Mush + Apple Toast + Rye Bread + Pop Overs + Toasted Wafers + Roasted Almonds + Stewed Fruit + + DINNER + + Brown Soup + Baked Potatoes + Carrots with Egg Sauce + Mashed Peas + Corn Meal Cubes with Hot Cream + Rye Bread + Graham Sticks + Stewed Fruit + Farina Fruit Mold + + + FIFTH DAY + + BREAKFAST + + Fresh Fruit + Rolled Oats + Dry Toast with Hot Cream + Corn Puffs + Toasted Wafers + Rye Bread + Steamed Figs + Stewed Fruit + + DINNER + + Cream Pea Soup + Boiled Potato with Brown Sauce + Baked Cabbage + Stewed Corn + Rolled Rye + Currant Puffs + Toasted Wafers + Graham Bread + Stewed Fruit + Date Pudding with Lemon Sauce + + + SIXTH DAY + + BREAKFAST + + Fresh Fruit + Oatmeal Porridge + Snowflake Toast + Zwieback + Whole-Wheat Puffs + Crescents + Boiled Macaroni + Baked Apples + Stewed Fruit + + DINNER + + Corn Soup + Steamed Potatoes with Cream Sauce + Stewed Lima Beans + Baked Beets + Pearl Wheat + Vienna Bread + Graham Crisps + Oatmeal Gems + Stewed Fruit + Apple Manioca or Fresh Fruit + + + SABBATH + + BREAKFAST + + Fresh Fruit + Oatmeal + Tomato Toast + Currant Buns + Toasted Wafers + Citron Apples + Stewed Fruit + + DINNER + + Canned Pea Soup + Stewed Potato + Succotash + Graham Grits + Whole-Wheat Bread + Toasted Wafers + Graham Rolls with Fruit Jelly + Stewed Fruit + Bananas + + + EIGHTH WEEK + + FIRST DAY + + BREAKFAST + + Fresh Fruit + Plum Porridge + Peach Toast + Whole-Wheat Puffs + Whole-Wheat Bread + Granola + Toasted Wafers + Stewed Fruit + + DINNER + + Vegetable Soup + Potato Rice + Scalloped Tomatoes + Mashed Parsnips + Boiled Wheat + Zwieback + Whole-Wheat Bread + Sally Lunn Gems + Stewed Fruit + Oranges and Nuts + + + SECOND DAY + + BREAKFAST + + Fresh Fruit + Rice with Fig Sauce + Gravy Toast + Hoe Cake + Toasted Wafers + Whole-Wheat Bread + Stewed Fruit + + DINNER + + Lima Bean Soup + Boiled Potatoes + Mashed Turnips + Canned Green Peas + Pearl Barley + Fruit Loaf + Beaten Biscuit + Farina Blancmange with Fruit Sauce + Stewed Fruit + + + THIRD DAY + + BREAKFAST + + Fresh Fruit + Oatmeal + Banana Toast + Corn Puffs + Toasted Beaten Biscuit + Baked Apples + Stewed Fruit + + DINNER + + Lentil and Parsnip Soup + Scalloped Potato + Chopped Cabbage + Hulled Corn + Graham Apple Mash + Graham Puffs + Fruit Bread + Toasted Wafers + Stewed Fruit + Grape Apples + + + FOURTH DAY + + BREAKFAST + + Fresh Fruit + Brewis + Cream Toast + Macaroni with Cream sauce + Corn Puffs + Graham Bread + Toasted Wafers + Stewed Fruit + Dates + + DINNER + + Tomato and Macaroni Soup + Potato Puffs + Stewed Split Peas + Sliced Beets + Crusts + Graham Bread + Fruit Rolls + Molded Cracked Wheat with Fruit Juice + Stewed Fruit + Bananas + + + FIFTH DAY + + BREAKFAST + + Fresh Fruit + Graham Grits + Prune Toast + Peas Puree + Fruit Rolls + Rye Gems + Baked Apples + Stewed Fruit + + DINNER + + Potato Soup with Vermicelli + Boiled Potato with Brown Sauce + Mashed Squash + Baked Beans + Pearl Wheat + Graham Bread + Toasted Wafers + Granola Gems + Stewed Fruit + Apple Tart + + + SIXTH DAY + + BREAKFAST + + Fresh Fruit + Wheat Porridge + Gravy Toast + Graham Puffs + Hoe Cake + Toasted Wafers + Lemon Apples + Stewed Fruit + + DINNER + + Pea and Tomato Soup + Steamed Potato + Stewed Corn + Macaroni Baked with Granola + Graham Grits + Whole-Wheat Bread + Bean Gems + Toasted Wafers + Stewed Fruit + Orange Custard + + + SABBATH + + BREAKFAST + + Fresh Fruit + Orange Rice + Strawberry Toast + Beaten Biscuit + Fruit Bread + Roasted Almonds + Stewed Fruit + + DINNER + + Creamed Corn Soup + Creamed Potatoes + Macaroni with Tomato + Baked Wheat + Beaten Biscuit + Fruit Bread + Toasted Wafers + Stewed Fruit + Cocoanut Layer Cake + California Grapes + + + NINTH WEEK + + FIRST DAY + + BREAKFAST + + Fresh Fruit + Graham Mush with Dates + Gravy Toast + Graham Gems + Toasted Beaten Biscuit + Whole-Wheat Bread + Baked Apples + Stewed Fruit + + DINNER + + Brown Soup + Mashed Potato + Stewed Lima Beans + Baked Beets + Graham Grits + Graham Gems + Whole-Wheat Bread + Graham Crackers + Stewed Fruit + Snowball Custard or Fresh Fruit + + + SECOND DAY + + BREAKFAST + + Fresh Fruit + Graham Grits Gruel, with Croutons + Apple and Prune Toast + Whole-Wheat Puffs + Toasted Wafers + Lemon Apples + Stewed Fruit + + DINNER + + Lima Bean and Tapioca Soup + Beet Hash + Stewed Vegetable Oysters + Mashed Peas with Tomato Sauce + Rice with Raisins + Raised Biscuit + Cream Crisps + Stewed Fruit + Apple Rose Cream + + + THIRD DAY + + BREAKFAST + + Fresh Fruit + Oatmeal + Tomato Toast + Raised Biscuits + Crusts + Toasted Wafers + Baked Apples + Stewed Fruit + + DINNER + + Scalloped Potatoes + Cabbage Celery + Stewed Tomato + Baked Squash + Pearl Wheat + Whole-Wheat Bread + Graham Crackers + Whole-Wheat Puffs + Stewed Fruit + Rice Fruit Pudding + + + FOURTH DAY + + BREAKFAST + + Fresh Fruit + Rolled Wheat + Apple Toast + Breakfast Rolls + Whole-Wheat Bread + Steamed Figs + Stewed Fruit + + DINNER + + Black Bean Soup + Mashed Potato + Scalloped Potato + Baked Parsnips + Rolled Rye + Toasted Rolls + Whole-Wheat Bread + Currant Puffs + Stewed Fruit + Baked Apple Loaf + + + FIFTH DAY + + BREAKFAST + + Fresh Fruit + Rolled Oats + Snowflake Toast + Whole-Wheat Puffs + Date Bread + Toasted Wafers + Granola + Stewed Fruit + + DINNER + + Parsnip Soup + Baked Potato with Cream Sauce + Mashed Lentils with Beans + Boiled Macaroni + Farina + Whole-Wheat Bread + Cream Crisps + Stewed Fruit + Apple and Fig Tapioca + + + SIXTH DAY + + BREAKFAST + + Fresh Fruit + Corn Meal Mush + Lentil Toast + Cream Crisps + Date Bread + Graham Puffs + Baked Apples + Stewed Fruit + + DINNER + + Macaroni Soup + Stewed Split Peas + Scalloped Turnip + Browned Rice + Corn Meal Mush Rolls + Whole-Wheat Bread + Toasted Wafers + Stewed Fruit + Farina Custard or Fresh Fruit + + + SABBATH + + BREAKFAST + + Fresh Fruit + Granola Fruit Mush + Prune Toast + Graham Fruit Bread + Toasted Rolls + Baked Sour Apples + Stewed Fruit + + DINNER + + Tomato Cream Soup + Potato Cakes + Stewed Corn + Steamed Rice + Beaten Biscuits + Buns + Stewed Fruit + Apple Pie or Fresh Fruit + + + TENTH WEEK + + FIRST DAY + + BREAKFAST + + Fresh Fruit + Cerealine Flakes + Dry Toast with Hot Cream + Toasted Beaten Biscuits + Corn Cakes + Granola + Stewed Fruit + + DINNER + + Potato Soup + Scalloped Beans + Macaroni baked with Granola + Graham Grits + Graham Crisps + Pop Overs + Whole-Wheat Bread + Stewed Fruit + Stewed Fruit Pudding + + + SECOND DAY + + BREAKFAST + + Fresh Fruit + Oatmeal + Strawberry Toast + French Rolls + Toasted Wafers + Baked Apples + Stewed Fruit + + DINNER + + Combination Soup + Scalloped Potato + Browned Parsnips + Hulled Corn + Graham Apple Mush + Rye Bread + Zwieback + Whole-Wheat Puffs + Stewed Fruit + Cocoanut Cornstarch Pudding + + + THIRD DAY + + BREAKFAST + + Fresh Fruit + Graham Grits + Gravy Toast + Graham Gems + Rye Bread + Toasted Wafers + Steamed Figs + Stewed Fruit + + DINNER + + Parsnip Soup No. 2. + Boiled Potatoes with Tomato Cream Sauce + Mashed Peas + Chopped Cabbage + Pearl Barley + Crusts + Corn Dodgers + Graham Crackers + Stewed Fruit + Cream Rice Pudding + + + FOURTH DAY + + BREAKFAST + + Fresh Fruit + Rolled Oats + Blackberry Toast + Whole-Wheat Puffs + Toasted Wafers + Baked Apples + Stewed Fruit + + DINNER + + Cream Pea Soup + Potato Rice + Succotash + Stewed Tomato + Cracked Wheat with Raisins + Rye Bread + Sticks + Graham Puffs + Stewed Fruit + Bread Pudding or Fresh Fruit + + + FIFTH DAY + + BREAKFAST + + Fresh Fruit + Rolled Rye + Cream Toast + Graham Gems + Hoe Cake + Toasted Wafers + Baked Potato with Cream Gravy + Roasted Almonds + Stewed Fruit + + DINNER + + Lentil Soup + Steamed Potato with Brown Sauce + Cabbage Celery + Carrots with Egg Sauce + Macaroni with Kornlet + Farina + Graham Bread + Toasted Wafers + Currant Puffs + Stewed Fruit + Baked Apples with Whipped Cream + + + SIXTH DAY + + BREAKFAST + + Fresh Fruit + Rolled Wheat with Dates + Boiled Macaroni + Graham Biscuits + Breakfast Rolls + Baked Apples + Stewed Fruit + + DINNER + + Carrot Soup + Baked Potatoes + Mashed Turnips + Baked Squash + Hominy + Graham Bread + Toasted Rolls + Whole-Wheat Puffs + Stewed Fruit + Banana Shortcake + Nuts + + + SABBATH + + BREAKFAST + + Fresh Fruit + Boiled Wheat + Grape Toast + Fruit Bread + Beaten Biscuits + Citron Apples + Stewed Fruit + + DINNER + + Tomato and Macaroni Soup + Browned Potatoes + Canned Green Peas + Steamed Rice + Fruit Bread + Toasted Wafers + Beaten Biscuit + Stewed Fruit + Almond Cream + + + ELEVENTH WEEK + + FIRST DAY + + BREAKFAST + + Fresh Fruit + Browned Rice + Gravy Toast + Whole-Wheat Puffs + Toasted Beaten Biscuits + Macaroni with Raisins + Steamed Figs + Stewed Fruit + + DINNER + + Pea and Tomato Soup + Scalloped Potatoes + Mashed Parsnips + Hulled Corn + Mixed Mush + Rye Gems + Corn Bread + Toasted Wafers + Stewed Fruit + Apple Custard or Fresh Fruit + + + SECOND DAY + + BREAKFAST + + Fresh Fruit + Corn Meal Mush + Apricot Toast + Graham Gems + Corn Bread + Toasted Wafers + Baked Apples + Stewed Fruit + + DINNER + + Plain Rice Soup + Mashed Potato + Scalloped Turnip + Stewed Split Peas + Farina Fruit Mush + Whole-Wheat Bread + Sally Lunn Gems + Zwieback + Stewed Fruit + Rice and Tapioca Pudding + + + THIRD DAY + + BREAKFAST + + Fresh Fruit + Parched Farinose + Tomato Toast + Whole-Wheat Bread + Toasted Wafers + Pop Overs + Browned Corn Meal Mush + Baked Apples + Stewed Fruit + + DINNER + + Brown Soup + Stewed Potatoes + Chopped Beets + Mashed Lima Beans + Pearl Wheat + Pulled Bread + Toasted Wafers + Whole-Wheat Puffs + Stewed Fruit + Bread and Fruit Custard + + + FOURTH DAY + + BREAKFAST + + Fresh Fruit + Oatmeal + Dry Toast with Hot Cream + Whole-Wheat Puffs + Toasted Wafers + Roasted Almonds + Stewed Fruit + + DINNER + + Oatmeal Soup + Boiled Potato + Cabbage and Tomato + Mashed Peas + Rice + Cream Rolls + Whole-Wheat Bread + Stewed Fruit + Tapioca Lemon Jelly + + + FIFTH DAY + + BREAKFAST + + Fresh Fruit + Corn Meal Gruel with Croutons + Boiled Macaroni + Graham Gems + Rolls + Whole-Wheat Bread + Baked Potato with Gravy + Cottage Cheese + Stewed Fruit + + DINNER + + Baked Bean Soup + Mashed Potato + Carrots with Egg Sauce + Scalloped Tomato + Graham Grits + Graham Bread + Buns + Cream Crisps + Stewed Fruit + Dried Apple Pie or Fresh Fruit + + + SIXTH DAY + + BREAKFAST + + Fresh Fruit + Rolled Rye + Graham Bread + Breakfast Rolls + Potato Cakes + Peas Puree + Baked Apples + Stewed Fruit + + DINNER + + Cream Barley Soup + Boiled Potato with Cream Sauce + Succotash + Macaroni with Tomato Sauce + Rolled Wheat with Raisins + Graham Puffs + Whole-Wheat Bread + Toasted Wafers + Stewed Fruit + Graham Grits Pudding + + + SABBATH + + BREAKFAST + + Fresh Fruit + Rolled Oats + Prune Toast + Fruit Rolls + Graham Biscuit + Baked Apples + Stewed Fruit + + DINNER + + Lima Bean Soup + Stewed Potato + Cold Sliced Beets + Kornlet + Steamed Rice + Graham Bread + Toasted Wafers + Fruit Rolls + Stewed Fruit + Fresh Fruit and Nuts + + + TWELFTH WEEK + + FIRST DAY + + BREAKFAST + + Fresh Fruit + Cerealine Flakes + Whole-Wheat Puffs + Toasted Wafers + Baked Potato with Cream Sauce + Steamed Eggs + Stewed Fruit + + DINNER + + Cream Pea Soup + Mashed Potatoes + Scalloped Tomatoes + Stewed Cabbage + Pearl Barley + Cream Crisps + Graham Bread + Stewed Fruit + Farina Blancmange with Cocoanut Sauce + + + SECOND DAY + + BREAKFAST + + Fresh Fruit + Oatmeal + Apple and Apricot Toast + Cream Rolls + Graham Bread + Baked Apples + Stewed Fruit + + DINNER + + Pea and Tomato Soup + Potato Rice + Creamed Parsnips + Chopped Turnip + Graham Mush + Crusts + Graham Bread + Cream Rolls + Stewed Fruit + Prune and Tapioca Pudding + + + THIRD DAY + + BREAKFAST + + Fresh Fruit + Corn Meal Mush with Fruit + Cream Toast + Whole-Wheat Puffs + Toasted Wafers + Parker House Rolls + Baked Apples + Stewed Fruit + + DINNER + + Vegetable Broth + Baked Potato and Brown Sauce + Boiled Beets + Corn and Tomato + Graham Grits + Mush Rolls + Whole-Wheat Bread + Sally Lunn Gems + Stewed Fruit + Cream Rice Pudding + + + FOURTH DAY + + BREAKFAST + + Fresh Fruit + Plum Porridge + Prune Toast + Toasted Rolls + Whole-Wheat Bread + Citron Apples + Stewed Fruit + + DINNER + + Tomato and Vermicelli Soup + Beet Hash + Mashed Peas + Macaroni with Kornlet + Orange Rice + Whole-Wheat Bread + Toasted Wafers + Currant Puffs + Stewed Fruit + Apple Sago Pudding + + + FIFTH DAY + + BREAKFAST + + Fresh Fruit + Browned Rice + Gravy Toast + Whole-Wheat Puffs + Toasted Wafers + Stewed Potatoes + Pease Cakes with Tomato Sauce + Stewed Fruit + + DINNER + + Black Bean Soup No. 2. + Mashed Potato + Mashed Parsnips + Stewed Corn + Rolled Rye + Corn Bread + Toasted Wafers + Whole-Wheat Puffs + Stewed Fruit + Banana Dessert + + + SIXTH DAY + + BREAKFAST + + Fresh Fruit + Rolled Oats + Blackberry Toast + Macaroni with Raisins + Pop Overs + Toasted Wafers + Baked Apples + Stewed Fruit + + DINNER + + Potato Soup + Potato Puff + Scalloped Tomato + Baked Beans + Cracked Wheat + Graham Bread + Sticks + Currant Puffs + Stewed Fruit + Malaga Grapes + + + SABBATH + + BREAKFAST + + Fresh Fruit + Rolled Wheat + Tomato Toast + Buns + Beaten Biscuit + Baked Apples + Cup Custard + Stewed Fruit + + DINNER + + Tomato and Macaroni Soup + Stewed Potato + Canned String Beans + Boiled Wheat + Whole-Wheat Bread + Toasted Wafers + Buns + Lemon Shortcake + Nuts + + + THIRTEENTH WEEK + + FIRST DAY + + BREAKFAST + + Fresh Fruit + Graham Mush with Dates + Cream Toast + Breakfast Rolls with Fruit Jelly + Toasted Wafers + Whole-Wheat Bread + Stewed Fruit + + DINNER + + Bean and Potato Soup + Mashed Potato + Beets with Cream Sauce + Macaroni baked with Granola + Pearl Barley with Raisins + Toasted Rolls + Whole-Wheat Bread + Rye Gems + Stewed Fruit + Lemon Apples with Whipped Cream + + + SECOND DAY + + BREAKFAST + + Fresh Fruit + Oatmeal Porridge + Poached Eggs on Toast + Graham Puffs + Toasted Wafers + Potato Cakes + Cottage Cheese + Stewed Fruit + + DINNER + + Swiss Lentil Soup + Mashed Potato + Cabbage Salad + Mashed Turnip + Graham Grits + Graham Bread + Cream Crisps + Stewed Fruit + Baked Apple Dessert + + + THIRD DAY + + BREAKFAST + + Fresh Fruit + Corn Meal Mush + Snowflake Toast + Oatmeal Gems + Toasted Wafers + Fruit Bread + Baked Apples + Stewed Fruit + + DINNER + + Potato Soup + Baked Potatoes with Tomato Cream Sauce + Mashed or Stewed Peas + Canned Corn + Graham Mush + Pulled Bread + Fruit Bread + Graham Crackers + Stewed Fruit + Apple Tart + + + FOURTH DAY + + BREAKFAST + + Fresh Fruit + Plum Porridge + Dry Toast with Hot Cream + Graham Bread + Toasted Wafers + Corn Puffs + Creamed Potatoes + Stewed Fruit + + DINNER + + Cream Pea Soup + Potato Rice + Tomato and Macaroni + Hulled Corn + Rice + Graham Bread + Rye Gems + Toasted Wafers + Stewed Fruit + Raised Pie or Fresh Fruit + + + FIFTH DAY + + BREAKFAST + + Fresh Fruit + Rolled Wheat + Apple Toast + Whole-Wheat Puffs + Toasted Wafers + Breakfast Rolls + Baked Bananas + Stewed Fruit + + DINNER + + Brown Soup + Creamed Potatoes + Chopped Turnips + Parsnips with Cream Sauce + Cracked Wheat + Toasted Rolls + Date Bread + Whole-Wheat Puffs + Stewed Fruit + Rice Cream Pudding + + + SIXTH DAY + + BREAKFAST + + Fresh Fruit + Cerealine Flakes + Prune Toast + Macaroni with Egg Sauce + Date Bread + Toasted Wafers + Graham Gems + Baked Apples + Stewed Fruit + + DINNER + + Bean and Tomato Soup + Boiled Potatoes + Macaroni and Lentil Gravy + Stewed Carrots + Graham Grits + Cream Crisps + Rye Gems + Stewed Fruit + Cracked Wheat Pudding + + + SABBATH + + BREAKFAST + + Fresh Fruit + Rolled Oats + Gravy Toast + Breakfast Rolls + Toasted Wafers + Fruit Bread + Cup Custard + Baked Apples + Stewed Fruit + + DINNER + + Tomato Soup with Vermicelli + Warmed-over Potato + Canned Green Peas + Cold Sliced Beets + Rolled Wheat + Whole-Wheat Bread + Beaten Biscuit + Stewed Fruit + Prune Pie + Fruit + + + FOURTEENTH WEEK + + FIRST DAY + + BREAKFAST + + Fresh Fruit + Rice with Steamed Figs + Cream Toast + Whole-Wheat Puffs + Toasted Rolls + Fruit Bread + Granola + Stewed Fruit + + DINNER + + Canned Corn Soup + Baked Potatoes with Cream Sauce + Scalloped Tomatoes + Mashed Peas + Browned Rice + Whole-Wheat Bread + Beaten Biscuit + Toasted Wafers + Stewed Fruit + Stewed Fruit Pudding + + + SECOND DAY + + BREAKFAST + + Fresh Fruit + Oatmeal + Peach Toast + Cream Rolls + Whole-Wheat Bread + Graham Gems + Dates + Stewed Fruit + + DINNER + + Cream Pea Soup + Creamed Potatoes + Baked Cabbage + Macaroni with Tomato Sauce + Hominy + Toasted Rolls + Corn Puffs + Whole-Wheat Bread + Stewed Fruit + Fruit Cornstarch Pudding + + + THIRD DAY + + BREAKFAST + + Fresh Fruit + Granola Fruit Mush + Snowflake Toast + Whole-Wheat Puffs + Toasted Wafers + Parker House Rolls + Lemon Apples + Stewed Fruit + + DINNER + + Bean and Hominy Soup + Mashed Potatoes + Mashed Lentils + Turnips with Cream Sauce + Farina + Vienna Bread + Sally Lunn Gems + Toasted Wafers + Stewed Fruit + Banana Dessert or Fresh Fruit + + + FOURTH DAY + + BREAKFAST + + Fresh Fruit + Rolled Oats + Lentil Toast + Currant Puffs + Breakfast Rolls + Graham Bread + Potato Cakes + Granola + Stewed Fruit + + DINNER + + Tomato Cream Soup + Scalloped Potatoes + Baked or Stewed Beans + Macaroni Baked with Granola + Rice + Vienna Bread + Toasted Rolls + Whole-Wheat Puffs + Stewed Fruit + Prune Dessert + Nuts + + + FIFTH DAY + + BREAKFAST + + Fresh Fruit + Rolled Wheat + Gravy Toast + Graham Bread + Breakfast Rolls + Rice and Corn Cakes + Baked Apples + Roasted Almonds + Stewed Fruit + + DINNER + + Pea and Tomato Soup + Mashed Potato + Mashed Parsnips + Succotash + Graham Grits + Raised Corn Bread + Graham Gems + Toasted Rolls + Stewed Fruit + Rice and Tapioca Pudding + + + SIXTH DAY + + BREAKFAST + + Fresh Fruit + Graham Grits Gruel with Croutons + Strawberry Toast + Macaroni with Raisins + Cream Rolls + Corn Bread + Graham Puffs + Stewed Fruit + + DINNER + + Swiss Lentil Soup + Potato Cakes + Chopped Cabbage + Stewed Corn and Tomatoes + Pearl Barley + Toasted Rolls + Graham Bread + Pop Overs + Stewed Fruit + Bread Pudding or Fresh Fruit + + + SABBATH + + BREAKFAST + + Fresh Fruit + Rolled Oats + Prune Toast + Currant Buns + Beaten Biscuit + Toasted Wafers + Baked Apples + Stewed Fruit + White Custard in Cups + + DINNER + + Cream Barley Soup + Baked Potatoes with Tomato Cream Sauce + Stewed Lima Beans + Rice + Graham Bread + Beaten Biscuit + Toasted Wafers + Stewed Fruit + Apple Pie + Oranges + + + FIFTEENTH WEEK + + FIRST DAY + + BREAKFAST + + Fresh Fruit + Graham Fruit Mush + Dry Toast with Hot Cream + Whole-Wheat Puffs + Toasted Beaten Biscuit + Graham Bread + Baked Bananas + Stewed Fruit + + DINNER + + Bean and Potato Soup + Mashed Potato + Cabbage Celery + Scalloped Tomato + Lentil Puree + Cerealine + Graham Bread + Corn Puffs + Toasted Wafers + Stewed Fruit + Rice and Tapioca Pudding + + + SECOND DAY + + BREAKFAST + + Fresh Fruit + Rolled Oats + Tomato Toast + Whole-Wheat Puffs + Toasted Wafers + Graham Bread + Macaroni with Cream Sauce + Granola + Stewed Fruit + + DINNER + + Canned Corn Soup + Broiled Potato + Stewed Parsnips + Mashed Peas + Farina with Maple Syrup + Graham Puffs + Cream Crisps + Stewed Fruit + Lemon Apples with Almond Sauce + + + + THIRD DAY + + BREAKFAST + + Fresh Fruit + Rice with Lentil Gravy + Poached Egg on Toast + Whole-Wheat Puffs + Breakfast Rolls + Granola + Stewed Fruit + + DINNER + + Cream Rice Soup + Boiled Potato + Mashed Turnip + Pease Cakes with Tomato Sauce + Graham Grits + Rye Bread + Crusts + Toasted Wafers + Stewed Fruit + Oatmeal Blancmange + Nuts + + + FOURTH DAY + + BREAKFAST + + Fresh Fruit + Rolled Wheat + Apple and Apricot Toast + Macaroni with Tomato Sauce + Breakfast Rolls + Rye Bread + Graham Puffs + Roasted Almonds + Stewed Fruit + + DINNER + + Swiss Potato Soup + Baked Potatoes with Tomato Cream Sauce + Hulled Corn + Boiled Beets + Boiled Wheat with Lemon Sauce + Toasted Rolls + Currant Puffs + Rye Bread + Stewed Fruit + Tapioca Custard + + + FIFTH DAY + + BREAKFAST + + Fresh Fruit + Oatmeal + Snowflake Toast + Whole-Wheat Puffs + Graham Bread + Toasted Wafers + Baked Apples + Stewed Fruit + + DINNER + + Carrot Soup + Scalloped Potato + Mashed Beans + Cold Boiled Beets, sliced + Rolled Rye + Graham Bread + Whole-Wheat Puffs + Graham Crackers + Stewed Fruit + Cornstarch with Raisins + + + SIXTH DAY + + BREAKFAST + + Fresh Fruit + Frumenty + Blueberry Toast + Breakfast Rolls + Corn Puffs + Toasted Wafers + Baked Apples + Stewed Fruit + + DINNER + + Combination Soup + Mashed Potatoes + Stewed Split Peas + Cabbage Salad + Cracked Wheat with Raisins + Toasted Rolls + Currant Puffs + Graham Bread + Stewed Fruit + Rice Snowball + + + SABBATH + + BREAKFAST + + Fresh Fruit + Oatmeal + Blackberry Toast + Raised Corn Bread + Crescents + Fruit Rolls + Citron Apples + Stewed Fruit + + DINNER + + Cream Pea Soup + Canned String Beans or Kornlet + Macaroni, Tomato Sauce + Rice with Oranges + Fruit Rolls + Graham Bread + Toasted Wafers + Stewed Fruit + Nuts + + + SIXTEENTH WEEK + + FIRST DAY + + BREAKFAST + + Fresh Fruit + Granola Fruit Mush + Cream Toast + Whole-Wheat Puffs + Toasted Rolls + Graham Bread + Steamed Figs + Stewed Fruit + + DINNER + + Lima Bean Soup + Potato Rice + Chopped Beets + Egg and Macaroni + Pearl Wheat + Graham Bread + Sally Lunn Gems + Toasted Wafers + Stewed Fruit + Cottage Cheese + Nuts + + + SECOND DAY + + BREAKFAST + + Fresh Fruit + Cerealine Flakes + Grape Toast + Graham Bread + Whole-Wheat Puffs + Cream Rolls + Stewed Fruit + + DINNER + + Pea and Tomato Soup + Baked Potatoes + Stewed Cabbage + Stewed Dried Corn + Rolled Wheat + Graham Bread + Rye Gems + Toasted Rolls + Stewed Fruit + Rice Meringue + + + THIRD DAY + + BREAKFAST + + Fresh Fruit + Oatmeal + Snowflake Toast + Whole-Wheat Puffs + Toasted Wafers + Fruit Bread + Baked Apples + Stewed Fruit + + DINNER + + Corn Soup + Cabbage Hash + Stewed Split Peas + Scalloped Tomato + Steamed Rice + Graham Bread + Cream Crisps + Oatmeal Gems + Stewed Fruit + Prune Dessert + + + FOURTH DAY + + BREAKFAST + + Fresh Fruit + Rolled Oats + Tomato Toast + Breakfast Rolls + Whole-Wheat Puffs + Toasted Wafers + Cottage Cheese + Baked Apples + Stewed Fruit + + DINNER + + Oatmeal Soup + Baked Potatoes + Succotash + Macaroni Baked with Granola + Farina with Maple Syrup + Graham Bread + Crusts + Toasted Wafers + Stewed Fruit + Lemon Apples with Cocoanut Sauce + + + FIFTH DAY + + BREAKFAST + + Fresh Fruit + Rolled Wheat + Prune Toast + Corn Puffs + Graham Bread + Toasted Wafers + Plain Omelet + Stewed Fruit + + DINNER + + Cream Barley Soup + Potato Snowballs + Baked Turnips + Lentil Puree with Lemon + Browned Rice + Graham Crisps + Currant Puffs + Stewed Fruit + Corn Meal Pudding + + + SIXTH DAY + + BREAKFAST + + Fresh Fruit + Rolled Rye + Gravy Toast + Macaroni with Egg Sauce + Whole-Wheat Puffs + Breakfast Rolls + Baked Apples + Stewed Fruit + + DINNER + + Lentil and Parsnip Soup + Boiled Potatoes with Brown Sauce + Chopped Beets + Mashed Peas + Graham Grits + Toasted Rolls + Graham Puffs + Stewed Fruit + Farina Custard + + + SABBATH + + BREAKFAST + + Fresh Fruit + Rice with Fig Sauce + Peach Toast + Sticks + Fruit Crackers + Graham Bread + Baked Apples + Stewed Fruit + + DINNER + + Canned Pea Soup + Stewed Potato + Canned Okra and Tomatoes + Boiled Wheat + Toasted Wafers + Graham Raised Biscuit + Stewed Fruit + Pineapple Tapioca + Nuts + + + SEVENTEENTH WEEK. + + FIRST DAY + + BREAKFAST + + Fresh Fruit + Browned Rice + Strawberry Toast + Whole-Wheat Puffs + Graham Bread + Toasted Wafers + Stewed Fruit + + DINNER + + Plain Rice Soup + Mashed Potato + Scalloped Beans + Macaroni with Tomato + Rolled Rye + Graham Bread + Crusts + Toasted Wafers + Stewed Fruit + Bread Custard + + SECOND DAY + + BREAKFAST + + Fresh Fruit + Graham Apple Mush + Tomato Toast + Whole-Wheat Puffs + Breakfast Rolls + Roasted Almonds + Stewed Fruit + + DINNER + + Brown Soup + Boiled Potatoes with Cream Sauce + Chopped Cabbage + Mashed Lentils + Pearl Wheat with Raisins + Graham Bread + Toasted Wafers + Granola Gems + Stewed Fruit + Apple Custard + + THIRD DAY + + BREAKFAST + + Fresh Fruit + Oatmeal + Lentil Toast + Toasted Rolls + Graham Crackers + Currant Puffs + Stewed Potatoes + Cottage Cheese + Stewed Fruit + + DINNER + + Black Bean Soup + Mashed Potatoes + Canned Green Peas + Boiled Macaroni + Pearl Wheat + Oatmeal Crisps + Whole-Wheat Puffs + Graham Bread + Stewed Fruit + Cornstarch Meringue or Fresh Fruit + + FOURTH DAY + + BREAKFAST + + Fresh Fruit + Wheat Porridge with Croutons + Banana Toast + Molded Rice with Custard Sauce + Whole-Wheat Puffs + Sticks + Stewed Fruit + + DINNER + + Potato Soup + Baked Potatoes with Brown Sauce + Mashed Turnips + Stewed Split Peas + Pearl Barley with Raisins + Whole-Wheat Bread + Rye Gems + Toasted Wafers + Stewed Fruit + Prune and Tapioca Pudding + + FIFTH DAY + + BREAKFAST + + Fresh Fruit + Rolled Oats + Dry Toast with Hot Cream + Whole-Wheat Puffs + Breakfast Rolls + Granola + Roasted Almonds + Stewed Fruit + + DINNER + + Split Pea Soup + Creamed Potatoes + Scalloped Tomatoes + Chopped Beets + Graham Grits + Pop Overs + Toasted Wafers + Graham Fruit Bread + Stewed Fruit + Rice Cream Pudding + + SIXTH DAY + + BREAKFAST + + Fresh Fruit + Mixed Mush + Snowflake Toast + Macaroni with Tomato Sauce + Toasted Rolls + Fruit Bread + Corn Puffs + Stewed Fruit + + DINNER + + Baked Bean Soup + Mashed Potato + Macaroni with Kornlet + Stewed Carrots + Rolled Rye + Whole-Wheat Bread + Mush Rolls + Graham Gems + Stewed Fruit + Cornstarch Blancmange with Fruit Sauce + + SABBATH + + BREAKFAST + + Fresh Fruit + Rolled Oats + Prune Toast + Graham Raised Biscuits + Toasted Rolls + Steamed Figs + Stewed Fruit + + DINNER + + Tomato Soup with Vermicelli + Broiled Potato + Canned Corn + Whole-Wheat Bread + Beaten Biscuit + Rolled Wheat + Stewed Fruit + Custard Pie + + + EIGHTEENTH WEEK + + FIRST DAY + + BREAKFAST + + Fresh Fruit + Granola Banana Mush + Gravy Toast + Macaroni with Egg Sauce + Whole-Wheat Puffs + Toasted Beaten Biscuits + Stewed Fruit + + DINNER + + Corn Soup + Mashed Potatoes + Spinach + Stewed Lima Beans + Graham Grits + Whole-Wheat Bread + Toasted Wafers + Crusts + Stewed Fruit + + + SECOND DAY + + BREAKFAST + + Fresh Fruit + Oatmeal + Apricot Toast + Toasted Wafers + Whole-Wheat Puffs + Cream Rolls + Lettuce + Stewed Fruit + + DINNER + + Bean Soup + Steamed Potatoes + Stewed Asparagus + Scalloped Tomato + Pearl Wheat + Whole-Wheat Bread + Sticks + Graham Puffs + Stewed Fruit + Graham Grits Pudding + + + THIRD DAY + + BREAKFAST + + Fresh Fruit + Oatmeal Porridge with Croutons + Blueberry Toast + Macaroni with Cream Sauce + Toasted Rolls + Whole-Wheat Puffs + Steamed Figs + Stewed Fruit + + DINNER + + Macaroni Soup + Potato Rice + Stewed Cabbage + Pearl Barley + Whole-Wheat Bread + Oatmeal Crisps + Currant Puffs + Egg Sandwich + Cottage Cheese + Stewed Fruit + Molded Tapioca + + + FOURTH DAY + + BREAKFAST + + Fresh Fruit + Graham Grits + Gravy Toast + Whole-Wheat Puffs + Toasted Wafers + Granola + Lettuce + Stewed Fruit + + DINNER + + Cream Barley Soup + Cabbage Hash + Asparagus Points + Boiled Macaroni + Browned Rice + Graham Bread + Sally Lunn Gems + Mush Rolls + Stewed Fruit + Fig Pudding with Orange Sauce + + + FIFTH DAY + + BREAKFAST + + Fresh Fruit + Rolled Oats + Tomato Toast + Macaroni with Kornlet + Whole-Wheat Puffs + Toasted Rolls + Graham Bread + Stewed Fruit + + DINNER + + Potato Soup + Boiled Potatoes with Tomato Cream Sauce + Mashed Peas + Spinach + Graham Bread + Crusts + Toasted Wafers + Rolled Rye + Stewed Fruit + Nuts + + + SIXTH DAY + + BREAKFAST + + Fresh Fruit + Plum Porridge + Snowflake Toast + Rye Puffs + Toasted Wafers + Breakfast Rolls + Almonds + Stewed Fruit + + DINNER + + Cream Pea Soup + Mashed Potatoes + Lettuce + Egg and Macaroni + Farina + Whole-Wheat Puffs + Toasted Wafers + Oatmeal Bread + Stewed Fruit + Prune Whip + + + SABBATH + + BREAKFAST + + Fresh Fruit + Rolled Wheat + Prune Toast + Plain Buns + Oatmeal Bread + Cream Rolls + Toasted Wafers + Cup Custard + Stewed Fruit + + DINNER + + Canned Green Pea Soup + Creamed Potato + Mashed Lima Beans + Steamed Rice + Oatmeal Bread + Fruit Rolls + Toasted Wafers + Stewed Fruit + Banana Dessert + + + NINETEENTH WEEK + + FIRST DAY + + BREAKFAST + + Fresh Fruit + Graham Mash with Dates + Cream Toast + Whole-Wheat Puffs + Toasted Rolls + Baked Potato with Cream Sauce + Lettuce + Stewed Fruit + + DINNER + + Lima Bean Soup + Scalloped Potatoes + Stewed Asparagus + Egg Sandwich + Granola Fruit Mush + Rice and Corn Cakes + Cream Rolls + Toasted Wafers + Almond Cornstarch Pudding + + + SECOND DAY + + BREAKFAST + + Fresh Fruit + Rolled Oats + Asparagus Toast + Toasted Wafers + Whole-Wheat Puffs + Toasted Rolls + Cottage Cheese + Stewed Fruit + + DINNER + + Potato Soup + Boiled Potato + Mashed Peas + Scalloped Tomato + Pearl Wheat + Sally Lunn Gems + Graham Bread + Toasted Wafers + Stewed Fruit + Custard Pie + + + THIRD DAY + + BREAKFAST + + Fresh Fruit + Steamed Rice + Lentil Toast + Whole-Wheat Puffs + Graham Bread + Toasted Wafers + Lettuce + Stewed Fruit + + DINNER + + Pea and Tomato Soup + Mashed Potatoes + Radishes + Asparagus with Cream Sauce + Macaroni Baked with Granola + Cracked Wheat + Whole-Wheat Bread + Zwieback + Graham Puffs + Stewed Fruit + Rice Cream Pudding + + + FOURTH DAY + + BREAKFAST + + Fresh Fruit + Rolled Wheat + Tomato Toast + Whole-Wheat Puffs + Breakfast Rolls + Baked Apples + Stewed Fruit + + DINNER + + Asparagus Soup + Baked Potato with Cream Sauce + Mashed Beans + Lettuce + Farina + Whole-Wheat Bread + Oatmeal Crisps + Graham Gems + Stewed Fruit + Molded Wheat with Fruit Sauce + + + FIFTH DAY + + BREAKFAST + + Fresh Fruit + Graham Mush + Peach Toast + Whole-Wheat Puffs + Breakfast Rolls + Toasted Wafers + Steamed Figs + Stewed Fruit + + DINNER + + Cream Pea Soup + Baked Potatoes + Spinach + Succotash + Rolled Rye + Toasted Wafers + Graham Bread + Currant Puffs + Stewed Fruit + Farina Fruit Mold + + + SIXTH DAY + + BREAKFAST + + Fresh Fruit + Graham Grits + Gravy Toast + Macaroni with Cream Sauce + Cream Rolls + Graham Bread + Rye Gems + Lettuce + Stewed Fruit + + DINNER + + Corn and Bean Soup + Boiled Potatoes + Fresh or Canned Green Peas + Scalloped Tomatoes + Cracked Wheat with Raisins + Toasted Wafers + Cream Rolls + Whole-Wheat Bread + Stewed Fruit + Plain Custard + + + SABBATH + + BREAKFAST + + Fresh Fruit + Oatmeal + Prune Toast + Beaten Biscuit + Toasted Wafers + Baked Apples + Stewed Fruit + + DINNER + + Asparagus Soup + Stewed Potato + Macaroni with Tomato + Fruit Bread + Beaten Biscuit + Toasted Wafers + Rice + Stewed Fruit + Pineapple + + + TWENTIETH WEEK + + FIRST DAY + + BREAKFAST + + Fresh Fruit + Cerealine Flakes + Dry Toast with Hot Cream + Whole-Wheat Puffs + Graham Bread + Toasted Beaten Biscuit + Lettuce + Stewed Fruit + + DINNER + + Potato Soup + Baked Potatoes with Tomato Cream Sauce + Stewed Split Peas + Spinach + Boiled Wheat + Whole-Wheat Puffs + Toasted Wafers + Fruit Bread + Stewed Fruit + Cocoanut Cornstarch Pudding + + + + SECOND DAY + + BREAKFAST + + Fresh Fruit + Graham Grits + Asparagus Toast + Macaroni with Egg Sauce + Whole-Wheat Puffs + Cream Crisps + Stewed Fruit + + DINNER + + Cream Pea Soup + Scalloped Potatoes + Hulled Corn + Asparagus with Egg Sauce + Graham Grits + Whole-Wheat Bread + Graham Puffs + Cream Crisps + Stewed Fruit + Banana Custard + + + THIRD DAY + + BREAKFAST + + Fresh Fruit + Rolled Oats + Snowflake Toast + Breakfast Rolls + Rye Gems + Toasted Wafers + Steamed Figs + Stewed Fruit + + DINNER + + Tomato and Rice Soup + Mashed Potatoes + Lettuce + Stewed Lima Beans + Hominy + Graham Bread + Toasted Wafers + Crusts + Stewed Fruit + Snowball Custard + + + FOURTH DAY + + BREAKFAST + + Fresh Fruit + Oatmeal Porridge + Berry Toast + Macaroni with Cream Sauce + Graham Crisps + Hominy Gems + Lettuce + Stewed Fruit + + DINNER + + Asparagus Soup + Baked Potatoes + Scalloped Tomatoes + Stewed Corn + Graham Grits + Graham Bread + Bean Gems + Toasted Wafers + Stewed Fruit + Prune Dessert + + + FIFTH DAY + + BREAKFAST + + Fresh Fruit + Rice with Raisins + Tomato Toast + Graham Gems + Toasted Wafers + Cream Rolls + Cottage Cheese + Stewed Fruit + + DINNER + + Corn and Tomato Soup + Creamed Potatoes + Mashed Peas + Spinach + Cracked Wheat + Toasted Wafers + Sally Lunn Gems + Stewed Fruit + Rice and Tapioca Pudding + + + SIXTH DAY + + BREAKFAST + + Fresh Fruit + Rolled Wheat + Asparagus Toast + Whole-Wheat Puffs + Toasted Wafers + Toasted Rolls + Cup Custard + Stewed Fruit + + DINNER + + Baked Bean Soup + Mashed Potatoes + Stewed Asparagus + Lettuce + Macaroni with Tomato Sauce + Baked Barley + Whole-Wheat Bread + Crusts + Toasted Wafers + Stewed Fruit + Molded Rice with Fruit Sauce + + + SABBATH + + BREAKFAST + + Fresh Fruit + Rolled Rye + Prune Toast + Cream Rolls + Fruit Bread + Toasted Wafers + Roasted Almonds + Stewed Fruit + + DINNER + + Kornlet Soup + Canned Okra and Tomato + Mashed Peas + Rice + Fruit Bread + Beaten Biscuit + Stewed Fruit + Pineapple Tapioca + + + TWENTY-FIRST WEEK + + FIRST DAY + + BREAKFAST + + Fresh Fruit + Farina with Fig Sauce + Snowflake Toast + Corn Puffs + Graham Bread + Toasted Wafers + Stewed Fruit + + DINNER + + Kornlet and Tomato Soup + Stuffed Potato + Stewed Beans + Macaroni with Egg Sauce + Cracked Wheat with Raisins + Graham Bread + Whole-Wheat Puffs + Toasted Wafers + Stewed Fruit + Cornstarch Blancmange + + + + SECOND DAY + + BREAKFAST + + Fresh Fruit + Frumenty + Dry Toast with Hot Cream + Pease Paree + Breakfast Rolls + Graham Puffs + Toasted Wafers + Stewed Fruit + + DINNER + + Bean and Tapioca Soup + Baked Potato with Pease Gravy + Stewed Dried Corn + Scalloped Tomato + Browned Rice + Graham Bread + Rolls + Rye Gems + Stewed Fruit + Cracked Wheat Pudding + + + THIRD DAY + + BREAKFAST + + Fresh Fruit + Granola Mush + Dried Apple and Apricot Toast + Raised Biscuit + Breakfast Rolls + Toasted Wafers + Stewed Fruit + + DINNER + + Macaroni Soup + Mashed Potato + Succotash + Canned Green Peas + Whole-Wheat Puffs + Toasted Wafers + Fruit Roll + Stewed Fruit + Lemon Cornstarch Pudding + + + FOURTH DAY + + BREAKFAST + + Fresh Fruit + Jellied Oatmeal + Lentil Toast + Whole-Wheat Puffs + Toasted Wafers + Lettuce + Stewed Fruit + + DINNER + + Oatmeal Soup + Boiled Potato with Tomato Cream Sauce + Mashed Lentils with Beans + Macaroni with Tomato Sauce + Hominy + Fruit Rolls + Graham Crisps + Stewed Fruit + Rice Snowball + + + FIFTH DAY + + BREAKFAST + + Fresh Fruit + Orange Rice + Gravy Toast + Macaroni with Cream Sauce + Graham Crisps + Whole-Wheat Puffs + Graham Bread + Stewed Fruit + + DINNER + + Bean and Hominy Soup + Potato Puff + Stewed Split Peas + Stewed Asparagus + Pearl Barley with Lemon Sauce + Graham Bread + Rye Gems + Toasted Wafers + Stewed Fruit + Orange Float + + + SIXTH DAY + + BREAKFAST + + Fresh Fruit + Rye Mush + Prune Toast + Graham Bread + Corn Puffs + Toasted Wafers + Cottage Cheese + Stewed Fruit + + DINNER + + Black Bean Soup + Stewed Potato + Spinach + Stewed Corn and Tomato + Graham Grits + Raised Corn Bread + Toasted Wafers + Graham Puffs + Stewed Fruit + Farina Fruit Mold + + + SABBATH + + BREAKFAST + + Fresh Fruit + Rolled Oats + Grape Toast + Currant Buns + Beaten Biscuit + Toasted Wafers + Lettuce + Stewed Fruit + + DINNER + + Canned Green Pea Soup + Stewed Potato + Macaroni with Kornlet + Rice + Beaten Biscuit + Graham Bread + Stewed Fruit + Loaf Cake + Bananas + + + TWENTY-SECOND WEEK + + FIRST DAY + + BREAKFAST + + Fresh Fruit + Graham Mush with Dates + Gravy Toast + Whole-Wheat Puffs + Toasted Beaten Biscuit + Steamed Figs + Stewed Fruit + + DINNER + + Cream Pea Soup + Mashed Potatoes + Spinach + Stewed Dried Corn + Rolled Wheat + Graham Bread + Rye Gems + Sticks + Bread Custard + Stewed Fruit + + + + SECOND DAY + + BREAKFAST + + Fresh Fruit + Oatmeal + Dry Toast with Hot Cream + Macaroni with Raisins + Graham Gems + Toasted Wafers + Steamed Figs + Stewed Fruit + + DINNER + + Oatmeal Soup + Boiled Potatoes + Scalloped Tomato + Mashed Lima Beans + Boiled Wheat + Graham Bread + Rye Puffs + Toasted Wafers + Stewed Fruit + Macaroni Pudding + + + THIRD DAY + + BREAKFAST + + Fresh Fruit + Plum Porridge + Prune Toast + Breakfast Rolls + Whole-Wheat Puffs + Graham Crackers + Lettuce + Stewed Fruit + + DINNER + + Bean and Tomato Soup + Mashed Potatoes + Stewed Split Peas + Radishes + Asparagus with Cream Sauce + Rolled Wheat + Whole-Wheat Bread + Currant Puffs + Toasted Wafers + Stewed Fruit + Fresh Fruit + + + FOURTH DAY + + BREAKFAST + + Fresh Fruit + Rice with Fig Sauce + Gravy Toast + Toasted Rolls + Graham Bread + Crusts + Stewed Fruit + + DINNER + + Pea and Tomato Soup + Broiled Potato + Lettuce + Hominy + Egg and Macaroni + Oatmeal Bread + Sally Lunn Gems + Graham Crisps + Stewed Fruit + Molded Wheat with Fruit Sauce + + + FIFTH DAY + + BREAKFAST + + Fresh Fruit + Graham Grits + Poached Egg on Toast + Hominy Gems + Graham Crisps + Toasted Wafers + Stewed Fruit + + DINNER + + Macaroni Soup + Mashed Potato + Stewed Asparagus + Scalloped Beans + Cracked Wheat + Oatmeal Bread + Cream Rolls + Graham Gems + Stewed Fruit + Stewed Fruit Pudding + + + SIXTH DAY + + BREAKFAST + + Fresh Fruit + Graham Gruel with Croutons + Asparagus Toast + Whole-Wheat Puffs + Toasted Rolls + Potato Cakes + Lettuce + Stewed Fruit + + DINNER + + Potato Soup + Baked Potatoes + Spinach + Succotash + Granola Fruit Mush + Currant Puffs + Sticks + Graham Bread + Stewed Fruit + Tapioca Jelly + + + SABBATH + + BREAKFAST + + Fresh Fruit + Rolled Wheat + Prune Toast + Fruit Bread + Cream Rolls + Graham Crisps + Lettuce + Stewed Fruit + + DINNER + + Tomato with Vermicelli Soup + Mashed Peas + Creamed Potato + Lettuce + Browned Rice + Fruit Bread + Beaten Biscuit + Stewed Fruit + Custard Pie + + + TWENTY-THIRD WEEK + + FIRST DAY + + BREAKFAST + + Fresh Fruit + Cerealine Flakes + Banana Toast + Beaten Biscuit + Graham Puffs + Lettuce + Stewed Fruit + + DINNER + + Cream Pea Soup + Baked Potato with Brown Sauce + Scalloped Tomato + Asparagus with Egg Sauce + Graham Grits + Fruit Bread + Graham Gems + Toasted Wafers + Stewed Fruit + Banana Shortcake + + + SECOND DAY + + BREAKFAST + + Fresh Fruit + Jellied Oatmeal + Asparagus Toast + Graham Gems + Cream Mush Rolls + Stewed Fruit + + DINNER + + Cream Rice Soup + Baked Beans + Stewed Dried Corn + Lettuce + Cracked Wheat with Raisins + Crusts + Toasted Wafers + Raised Biscuit + Stewed Fruit + Almond Cream + + + THIRD DAY + + BREAKFAST + + Fresh Fruit + Graham Mush + Snowflake Toast + Whole-Wheat Bread + Toasted Wafers + Currant Puffs + Cup Custard + Stewed Fruit + + DINNER + + Bean and Tapioca Soup + Mashed Potato + Green Peas + Macaroni Baked with Granola + Rice + Whole-Wheat Bread + Toasted Wafers + Crusts + Stewed Fruit + Floating Islands + + + FOURTH DAY + + BREAKFAST + + Fresh Fruit + Mixed Mush + Tomato Toast + Whole-Wheat Bread + Graham Puffs + Toasted Wafers + Lettuce + Stewed Fruit + + DINNER + + Split Pea Soup + Potato Cakes + Spinach + Macaroni with Tomato Sauce + Rolled Rye + Sally Lunn Gems + Cream Mush Rolls + Toasted Wafers + Stewed Fruit + Cocoanut Rice Custard + + + FIFTH DAY + + BREAKFAST + + Fresh Fruit + Rolled Wheat + Prune Toast + Whole-Wheat Bread + Toasted Rolls + Graham Gems + Stewed Fruit + + DINNER + + Brown Soup + Baked Potato + Stewed Asparagus + Mashed Lentils with Beans + Graham Grits + Whole-Wheat Bread + Cream Crisps + Stewed Fruit + Farina Pie + + + SIXTH DAY + + BREAKFAST + + Fresh Fruit + Graham Grits + Porridge with Croutons + Asparagus Toast + Whole-Wheat Puffs + Cream Crisps + Crescents + Stewed Fruit + White Custard in Cups + + DINNER + + Cream Barley Soup + Steamed Potato + Green Peas + Stewed Corn and Tomato + Granola Fruit Mush + Graham Gems + Cream Crisps + Graham Bread + Stewed Fruit + Banana Dessert + + + SABBATH + + BREAKFAST + + Fresh Fruit + Rolled Rye + Grape Toast + Macaroni with Cream Sauce + Crescents + Fruit Rolls + Steamed Figs + Stewed Fruit + + DINNER + + Tomato Soup with Vermicelli + Stewed Asparagus + Mashed Peas + Rice with Raisins + Graham Biscuit + Fruit Rolls + Toasted Wafers + Stewed Fruit + Nuts + + + TWENTY-FOURTH WEEK + + FIRST DAY + + BREAKFAST + + Fresh Fruit + Graham Mush with Figs + Gravy Toast + Whole-Wheat Puffs + Toasted Rolls + Graham Bread + Roasted Almonds + Stewed Fruit + + DINNER + + Vegetable Broth with Croutons + Baked Potato + Asparagus Points + Cauliflower with Tomato Sauce + Rolled Rye + Whole-Wheat Bread + Crusts + Toasted Wafers + Stewed Fruit + Rice Meringue + + + SECOND DAY + + BREAKFAST + + Fresh Fruit + Granola Fruit Mush + Cream Toast + Whole-Wheat Puffs + Toasted Wafers + Fruit Crackers + Fresh Strawberries + + DINNER + + Asparagus Soup + Scalloped Potatoes + Spinach with Cream + Stewed Corn + Cottage Cheese + Pearl Barley + Sticks + Graham Gems + Whole-Wheat Bread + Stewed Fruit + Farina Custard + + + THIRD DAY + + BREAKFAST + + Fresh Fruit + Graham Gruel with Croutons + Snowflake Toast + Graham Puff + Toasted Wafers + Breakfast Rolls + Strawberries + + DINNER + + Cream Barley Soup + Stewed Potatoes + Asparagus with Green Peas + Scalloped Tomato + Graham Bread + Toasted Wafers + Currant Puffs + Stewed or Fresh Berries + Oatmeal Blancmange with Fruit Sauce + + + FOURTH DAY + + BREAKFAST + + Fresh Fruit + Browned Rice + Tomato Toast + Boiled Macaroni + Whole-Wheat Puffs + Breakfast Rolls + Lettuce + Stewed Fruit + + DINNER + + Lentil Soup + Mashed Potatoes + Green Peas + Macaroni Baked with Granola + Graham Grits + Whole-Wheat Bread + Whole-Wheat Puffs + Graham Crisps + Fresh or Stewed Berries + Bread Custard + + + FIFTH DAY + + BREAKFAST + + Fresh Fruit + Plum Porridge + Gravy Toast + Whole-Wheat Puffs + Toasted Rolls + Strawberries + + DINNER + + Plain Rice Soup + Potato Cakes + Mashed Split Peas + Stewed Corn and Tomato + Pearl Wheat + Whole-Wheat Bread + Toasted Rolls + Graham Gems + Stewed Fruit + Strawberry Shortcake + + + SIXTH DAY + + BREAKFAST + + Fresh Fruit + Rolled Oats + Fresh Berry Toast + Whole-Wheat Bread + Graham Crusts + Toasted Wafers + Lettuce + Fresh or Stewed Berries + + DINNER + + Corn and Bean Soup + Baked Potato + Boiled Macaroni + Asparagus with Egg Sauce + Rolled Wheat + Whole-Wheat Bread + Toasted Wafers + Rye Gems + Strawberries + Lemon Cornstarch Pudding + + + SABBATH + + BREAKFAST + + Fresh Fruit + Rolled Wheat + Prune Toast + Graham Raised Biscuit + Toasted Wafers + Cream Rolls + Cup Custard + Strawberries + + DINNER + + Green Pea Soup + Canned Okra and Tomato + Stewed Asparagus + Rice + Fruit Rolls + Graham Bread + Toasted Wafers + Strawberries + Sliced Pineapple + + + TWENTY-FIFTH WEEK + + FIRST DAY + + BREAKFAST + + Fresh Fruit + Cerealine Flakes + Fresh Berry Toast + Whole-Wheat Puffs + Toasted Rolls + Graham Bread + Lettuce + Stewed Fruit + + DINNER + + Plain Rice Soup + Mashed Potato + Mashed Peas + Macaroni with Tomato Sauce + Rolled Wheat + Graham Bread + Sally Lunn Gems + Sticks + Stewed Fruit + Gooseberry Tart + + + + SECOND DAY + + BREAKFAST + + Fresh Fruit + Rolled Rye + Dry Toast with Hot Cream + Lettuce + Whole-Wheat Puffs + Sticks + Toasted Wafers + Stewed or Fresh Berries + + DINNER + + Cream Pea Soup + Potato Cakes + Spinach + Scalloped Tomato + Boiled Wheat + Whole-Wheat Bread + Rye Puffs + Toasted Wafers + Strawberries + Molded Rice with Strawberry Sauce + + + THIRD DAY + + BREAKFAST + + Fresh Fruit + Graham Mush + Prune Toast + Cream Rolls + Fruit Bread + Toasted Wafers + Lettuce + Strawberries + + DINNER + + Swiss Potato Soup + Boiled Potato with Tomato Cream Sauce + Green Peas + Macaroni with Kornlet + Molded Wheat with Fruit Sauce + Fruit Bread + Whole-Wheat Puffs + Toasted Wafers + Cherries on Stems + + + FOURTH DAY + + BREAKFAST + + Fresh Fruit + Graham Grits Gruel with Croutons + Gravy Toast + Rice with Lentil Gravy + Whole-Wheat Puffs + Graham Bread + Toasted Wafers + Stewed Fruit + + DINNER + + Tomato and Macaroni Soup + Baked Potato + String Beans + Asparagus with Egg Sauce + Baked Barley + Currant Puffs + Graham Bread + Toasted Wafers + Strawberries + Slice Pineapple + + + FIFTH DAY + + BREAKFAST + + Fresh Fruit + Browned Rice + Grape Toast + Whole-Wheat Puffs + Toasted Wafers + Cream Rolls + Lettuce + Fresh or Stewed Berries + + DINNER + + Swiss Lentil Soup + Baked Potato + Green Peas + Summer Squash + Farina with Bananas + Whole-Wheat Bread + Toasted Rolls + Graham Gems + Strawberry Shortcake + + + SIXTH DAY + + BREAKFAST + + Fresh Fruit + Rolled Oats + Cream Toast + Macaroni with Tomato Sauce + Graham Gems + Toasted Wafers + Cottage Cheese + Stewed Fruit + + DINNER + + Green Pea Soup + Mashed Potato + Scalloped Cauliflower + Stewed Lima Beans + Graham Grits + Toasted Wafers + Currant Puffs + Oatmeal Bread + Stewed Fruit + Farina Blancmange with Cocoanut Sauce + + + SABBATH + + BREAKFAST + + Fresh Fruit + Granola Fruit Mush + Snowflake Toast + Beaten Biscuit + Date Bread + Toasted Wafers + Strawberries + + DINNER + + Canned Corn Soup + Potato Cakes + String Beans + Rice + Date Bread + Beaten Biscuit + Toasted Wafers + Stewed Fruit + Strawberry Pie + + + TWENTY-SIXTH WEEK + + FIRST DAY + + BREAKFAST + + Fresh Fruit + Granola Fruit Mush + Strawberry Toast + Whole-Wheat Puffs + Toasted Beaten Biscuit + Stewed Fruit + + DINNER + + String Bean Soup + Mashed Potato + Mashed Peas + Chopped Cabbage + Boiled Wheat + Whole-Wheat Bread + Cream Crisps + Toasted Wafers + Stewed Fruit + Tapioca Dessert with Strawberries + + SECOND DAY + + BREAKFAST + + Fresh Fruit + Plum Porridge + Gravy Toast + Whole-Wheat Bread + Cream Crisps + Lettuce + Breakfast Rolls and Currant Jelly + + DINNER + + Pea and Tomato Soup + Baked Potato + Summer Squash + Browned Cauliflower + Pearl Wheat + Crusts + White Bread + Toasted Wafers + Stewed Fruit + Strawberry Sandwich + + THIRD DAY + + BREAKFAST + + Fresh Fruit + Graham Mush + Cherry Toast + Whole-Wheat Puffs + White Bread + Graham Crackers + Strawberries + + DINNER + + Potato Soup + Green Peas + Mashed Lentils + Lettuce + Browned Rice + Whole-Wheat Bread + Rye Gems + Graham Crisps + Stewed Fruit + Cherry Tart + + FOURTH DAY + + BREAKFAST + + Fresh Fruit + Graham Grits + Fresh Berry Toast + Graham Crisps + Graham Bread + French Rolls + Steamed Figs + Stewed Fruit + + DINNER + + Bean and Potato Soup + Mashed Potato + Cauliflower with Tomato Sauce + Macaroni Baked with Granola + Cracked Wheat with Raisins + Graham Bread + Cream Mush Rolls + Whole-Wheat Puffs + Stewed Fruit + Farina Blancmange + + FIFTH DAY + + BREAKFAST + + Fresh Fruit + Rice with Fig Sauce + Snowflake Toast + Whole-Wheat Puffs + Toasted Rolls + Graham Bread + Lettuce + Stewed Fruit + + DINNER + + Tomato and Vermicelli Soup + Broiled Potato + Succotash + Summer Squash + Pearl Barley + Cream Rolls + Crusts + Zwieback + Graham Bread + Rice Cream Pudding + + SIXTH DAY + + BREAKFAST + + Fresh Fruit + Cerealine Flakes + Prune Toast + Cottage Cheese + Cream Rolls + Toasted Wafers + Graham Bread + Stewed Fruit + + DINNER + + Cream Barley Soup + Boiled Potato + Mashed Split Peas + Scalloped Tomato + Farina with Banana + Toasted Wafers + Graham Puffs + Stewed Fruit + Strawberry Minute Pudding + + SABBATH + + BREAKFAST + + Fresh Fruit + Rolled Wheat + Banana Toast + Currant Buns + Toasted Wafers + Breakfast Rolls + Strawberries + + DINNER + + Cream Pea Soup + Stewed Potato + String Beans + Rice + Whole-Wheat Bread + Toasted Wafers + Cream Rolls + Stewed Fruit + Fresh Cherries + Banana Dessert + + + TWENTY-SEVENTH WEEK + + FIRST DAY + + BREAKFAST + + Fresh Fruit + Graham Mush + Cream Toast + Boiled Macaroni + Whole-Wheat Puffs + Toasted Rolls + Fresh or Stewed Berries + + DINNER + + Potato Soup with Vermicelli + Mashed Potato + Beet Greens + Pease Cakes with Tomato Sauce + Pearl Wheat + White Bread + Graham Crisps + Currant Puffs + Stewed Fruit + Prune Whip + + + SECOND DAY + + BREAKFAST + + Fresh Fruit + Boiled Wheat + Fresh Berry Toast + Whole-Wheat Puffs + Breakfast Rolls + Toasted Wafers + Roasted Almonds + Stewed Fruit + + DINNER + + Cream Pea Soup + Broiled Potatoes + Summer Squash + Cauliflower with Tomato Sauce + Graham Grits + Graham Bread + Crusts + Fruit Crackers + Toasted Wafers + Stewed or Fresh Berries + Fruit Shape + + + THIRD DAY + + BREAKFAST + + Fresh Fruit + Rice + Snowflake Toast + Graham Gems + Toasted Wafers + Fruit Rolls + Fresh Berries + + DINNER + + Lentil Soup + Mashed Potato + Green Peas + Scalloped Tomatoes + Browned Rice + Fruit Rolls + Toasted Wafers + Graham Bread + Stewed Fruit + Fresh Cherries + + + FOURTH DAY + + BREAKFAST + + Fresh Fruit + Rolled Wheat + Tomato Toast + Toasted Fruit Rolls + Graham Puffs + Lettuce + Stewed Fruit + + DINNER + + Tomato and Macaroni Soup + Beets and Potato + String Beans + Pearl Barley + Pop Overs + Graham Bread + Toasted Wafers + Fresh or Stewed Fruit + Gooseberry Tart + + + FIFTH DAY + + BREAKFAST + + Fresh Fruit + Cracked Wheat Porridge with Croutons + Macaroni with Raisins + Whole-Wheat Puffs + Breakfast Rolls + Graham Crackers + Lettuce + Stewed Fruit + + DINNER + + Cream Barley Soup + Baked Potato + Spinach + Green Peas + Cracked Wheat + Rye Puffs + Oatmeal Bread + Graham Crisps + Fruit Foam + + + SIXTH DAY + + BREAKFAST + + Fresh Fruit + Cerealine + Fresh Berry Toast + Whole-Wheat Puffs + Toasted Rolls + Graham Crisps + Roasted Almonds + Stewed Fruit + + DINNER + + Green Pea Soup + Mashed Potato + Stewed Lima Beans + Stewed Dried or Fresh Corn + Rice + Oatmeal Bread + Whole-Wheat Puffs + Toasted Wafers + Stewed Fruit + Strawberry Shortcake + + + SABBATH + + BREAKFAST + + Fresh Fruit + Granola Fruit Mush + Gravy Toast + Fruit Rolls + Raised Biscuit + Toasted Wafers + Stewed Fruit + Baked Bananas + + DINNER + + Tomato and Vermicelli Soup + Broiled Potato + Macaroni with Cream Sauce + Browned Rice + Beaten Biscuit + Fruit Rolls + Strawberries + Nuts + + + TWENTY-EIGHTH WEEK + + FIRST DAY + + BREAKFAST + + Fresh Fruit + Rice with Raisins + Cherry Toast + Toasted Beaten Biscuit + Graham Puffs + Stewed or Fresh Berries + + DINNER + + Cream Barley Soup + Baked Potatoes with Tomato Cream Sauce + Summer Squash + Green Peas + Cracked Wheat + Graham Puffs + Toasted Wafers + Stewed Fruit + Rice and Strawberry Dessert + + + + SECOND DAY + + BREAKFAST + + Fresh Fruit + Rolled Wheat + Gravy Toast + Whole-Wheat Puffs + Toasted Wafers + Graham Bread + Lettuce + Stewed Fruit + + DINNER + + Green Pea Soup + Macaroni Baked with Granola + String Beans + Lettuce + Boiled Wheat + Cream Rolls + Graham Bread + Stewed Fruit + Berry Sandwich (prepared like Apple Sandwich) + + + THIRD DAY + + BREAKFAST + + Fresh Fruit + Rolled Rye + Fresh Berry Toast + Whole-Wheat Puffs + Toasted Wafers + Graham Bread + Cup Custard + Stewed Fruit + + DINNER + + Tomato and Macaroni Soup + Creamed Potato + Mashed Peas + Cottage Cheese + Pearly Wheat + Graham Bread + Toasted Wafers + Crusts + Stewed Fruit + Farina Fruit Mold + + + FOURTH DAY + + BREAKFAST + + Fresh Fruit + Molded Rice with Fresh Berries + Dry Toast with Hot Cream + Graham Raised Biscuit + Toasted Wafers + Stewed Fruit + + DINNER + + Pea and Tomato Soup + Mashed Potato + Beet Greens + Stewed Dried Corn + Graham Grits + Graham Puffs + Toasted Wafers + Vienna Bread + Stewed Fruit + Fruit Tapioca + + + FIFTH DAY + + BREAKFAST + + Fresh Fruit + Plum Porridge + Snowflake Toast + Vienna Bread + Crusts + Toasted Wafers + Lettuce + Stewed or Fresh Berries + + DINNER + + Potato and Sago Soup + Stewed Lima Beans + Radishes + Boiled Macaroni + Hominy + Cream Rolls + Graham Bread + Stewed Fruit + Berry Shortcake with Prepared Cream + + + SIXTH DAY + + BREAKFAST + + Fresh Fruit + Granola Fruit Mush + Tomato Toast + French Rolls + Graham Puffs + Toasted Wafers + Stewed Fruit + + DINNER + + Lentil Soup + Mashed Potato + String Beans + Canned Kornlet + Cream Rolls + Graham Puffs + Toasted Wafers + Stewed Fruit + Red Sago Mold + + + SABBATH + + BREAKFAST + + Fresh Fruit + Cerealine + Prune Toast + Fruit Bread + Beaten Biscuit + Toasted Wafers + Steamed Figs + Cottage Cheese + Stewed or Fresh Berries + + DINNER + + String Bean Soup + Macaroni with Egg Sauce + New Beets with Lemon Dressing + Rice + Beaten Biscuit + Toasted Wafers + Plain Buns + Stewed Fruit + Fruit and Nuts + + + TWENTY-NINTH WEEK + + FIRST DAY + + BREAKFAST + + Fresh Fruit + Brewis + Tomato Toast + Whole-Wheat Puffs + Toasted Beaten Biscuit + Lettuce + Stewed Fruit + + DINNER + + Potato Soup + Mashed Peas + Beet Greens + Pearl Wheat + Whole-Wheat Bread + Buns + Toasted Wafers + Stewed Fruit + Banana Dessert + + + SECOND DAY + + BREAKFAST + + Fresh Fruit + Cerealine + Dry Toast with Hot Cream + Fresh Tomato Salad + Graham Crisps + Whole-Wheat Puffs + Stewed Fruit + + DINNER + + Cream Pea Soup + Steamed Potato + String Beans + Baked Cabbage + Graham Grits + Graham Crisps + Whole-Wheat Bread + Pop Overs + Stewed Fruit + Cream Rice Pudding + + + THIRD DAY + + BREAKFAST + + Fresh Fruit + Graham Mush + Strawberry Toast + Graham Crisps + Whole-Wheat Puffs + Molded Rice with Currant Sauce + + DINNER + + Lentil Soup + New Beets and Potato + Summer Squash + Green Peas + Farina + Crusts + Graham Bread + Toasted Wafers + Fresh Berries + Stewed Fruit Pudding + + + FOURTH DAY + + BREAKFAST + + Fresh Fruit + Snowflake Toast + Rice with Lentil Gravy + Graham Raised Biscuits + Breakfast Rolls + Toasted Wafers + Fresh or Stewed Berries + + DINNER + + Cream Barley Soup + Mashed Potato + Scalloped Egg Plant + Cauliflower with Tomato Sauce + Molded Wheat with Fruit Sauce + Cream Rolls + Graham Puffs + Toasted Wafers + Stewed or Fresh Berries + Raspberry Manioca Pudding + + + FIFTH DAY + + BREAKFAST + + Fresh Fruit + Rolled Wheat + Gravy Toast + Cream Rolls + Currant Puffs + Toasted Wafers + Radishes + Stewed Fruit + + DINNER + + String Bean Soup + Scalloped Potato + Baked Beets + Spinach + Boiled Wheat with Lemon Sauce + Whole-Wheat Bread + Toasted Rolls + Graham Gems + Fresh Berries + Prune Dessert + + + SIXTH DAY + + BREAKFAST + + Fresh Fruit + Graham Gruel with Croutons + Fresh Berry Toast + Fruit Crackers + Breakfast Rolls + Graham Bread + Stewed or Fresh Berries + + DINNER + + Green Pea Soup + Creamed Potato + Cabbage Salad + Macaroni baked with Granola + Rolled Rye + Whole-Wheat Bread + Toasted Wafers + Beaten Biscuit + Berry Pie + + + SABBATH + + BREAKFAST + + Fresh Fruit + Rolled Oats + Fresh Black Raspberry Toast + Graham Bread + Beaten Biscuit + Toasted Wafers + Stewed Fruit + Cup Custard + + DINNER + + Tomato and Macaroni Soup + Stewed Potato + String Beans + Boiled Wheat with Raisins + Fruit Rolls + Toasted Wafers + Graham Bread + Fresh Berries + Bananas + + + THIRTIETH WEEK + + FIRST DAY + + BREAKFAST + + Fresh Fruit + Farina with Bananas + Gravy Toast + Whole-Wheat Bread + Fruit Rolls + Toasted Beaten Biscuit + Stewed or Fresh Berries + + DINNER + + Baked Bean Soup + Stewed Potato + Green Peas + Lettuce + Graham Grits + Graham Puffs + Cream Crisps + Black Raspberries + Rice Custard Shape + + SECOND DAY + + BREAKFAST + + Fresh Fruit + Rolled Oats + Banana Toast + Graham Gems + Sticks + Toasted Wafers + Stewed or Fresh Berries + + DINNER + + Velvet Soup + Baked Potato + Mashed Peas + Macaroni with Tomato + Pearl Wheat + Currant Puffs + Toasted Wafers + Vienna Bread + Stewed Fruit + Farina Blancmange with Raspberry Juice + + THIRD DAY + + BREAKFAST + + Fresh Fruit + Cracked Wheat + Fresh Raspberry Toast + Whole-Wheat Puffs + Toasted Wafers + Parker House Rolls + Lettuce + Stewed Fruit + + DINNER + + Cream Pea Soup + Browned Potatoes + Chopped Cabbage + Green Corn + Rice + Whole-Wheat Bread + Toasted Wafers + Graham Gems + Stewed Fruit + Black Raspberry Shortcake + + FOURTH DAY + + BREAKFAST + + Fresh Fruit + Cerealine + Dry Toast with Hot Cream + Whole-Wheat Puffs + Graham Crisps + Cup Custard + Fresh Berries + + DINNER + + Black Bean Soup + Mashed Potato + Mashed Turnip + String Beans + Graham Mush + Graham Bread + Cream Rolls + Pop Overs + Stewed Fruit + Raspberry Tapioca + + + FIFTH DAY + + BREAKFAST + + Fresh Fruit + Graham Grits + Cream Toast + Fresh Tomatoes + Whole-Wheat Bread + Toasted Wafers + Cream Rolls + Stewed Fruit + + DINNER + + Celery Soup No. 2 + Broiled Potato + Beet Greens + Scalloped Cauliflower + Pearl Wheat + Whole-Wheat Puffs + Toasted Wafers + Graham Fruit Bread + Fresh Berries + Snow Pudding + + SIXTH DAY + + BREAKFAST + + Fresh Fruit + Plum Porridge + Prune Toast + Cottage Cheese + Cream Rolls + Fruit Bread + Toasted Wafers + Stewed or Fresh Berries + + DINNER + + Lima Bean Soup + Steamed Potato + Boiled Beets + Scalloped Egg Plant + Cracked What + Fruit Bread + Graham Gems + Toasted Wafers + Stewed Fruit Pudding + + SABBATH + + BREAKFAST + + Fresh Fruit + Rolled Rye + Fresh Berry Toast + Beaten Biscuit + Graham Puffs + Cup Custard + Stewed Fruit + + DINNER + + Green Corn Soup + Mashed Peas + Cold Boiled Beets, Sliced + Rice with Raisins + Buns + Beaten Biscuit + Toasted Wafers + Nuts + Fresh or Stewed Fruit + + + THIRTY-FIRST WEEK + + FIRST DAY + + BREAKFAST + + Fresh Fruit + Browned Rice + Snowflake Toast + Macaroni with Raisins + Graham Crackers + Graham Puffs + Buns + Stewed Fruit + + DINNER + + Pea and Tomato Soup + Potato Rice + Baked Corn + Celery + Graham Grits + Currant Puffs + Graham Bread + Toasted Wafers + Stewed or Fresh Fruit + Red Rice Mold + + + SECOND DAY + + BREAKFAST + + Fresh Fruit + Rolled Wheat + Gravy Toast + Boiled Macaroni with Cottage Cheese + Graham Bread + Rye Puffs + Toasted Wafers + Stewed Fruit + + DINNER + + Brown Soup + Baked Potatoes + Green Peas + Beet Greens + Boiled Wheat + Graham Biscuit + Crusts + Toasted Wafers + Stewed or Fresh Berries + Rice Custard Pudding + + + THIRD DAY + + BREAKFAST + + Fresh Fruit + Graham Mush with Dates + Cream Toast + Graham Puffs + Sticks + Pulled Bread + Stewed Fruit + + DINNER + + Cream Barley Soup + Mashed Potato + String Beans + Summer Squash + Cracked Wheat with Whortleberries + Pulled Bread + Graham Gems + Toasted Wafers + Stewed Fruit + Watermelon + + + FOURTH DAY + + BREAKFAST + + Fresh Fruit + Rolled Oats + Tomato Toast + Toasted Wafers + Graham Bread + Stewed or Fresh Berried + Cream Graham Rolls with Raspberry Jelly + + DINNER + + String Bean Soup + Stewed Split Peas + Beets and Potato + Pearl Wheat + Graham Bread + Toasted Rolls + Rye Gems + Stewed Fruit + Whortleberry Pudding + + + FIFTH DAY + + BREAKFAST + + Fresh Fruit + Graham Grits + Celery Toast + Graham Gems + Cream Rolls + Toasted Wafers + Fresh Berries + + DINNER + + Swiss Potato Soup + Stewed Lima Beans + Lettuce + Boiled Macaroni + Whole-Wheat Puffs + Toasted Rolls + Fruit Crackers + Fresh Berries + Fruit Tapioca + + + SIXTH DAY + + BREAKFAST + + Fresh Fruit + Rice with Lemon + Fresh Berry Toast + Cream Mush Rolls + Graham Puffs + Toasted Wafers + Stewed Fruit + + DINNER + + Bean and Potato Soup + Green Corn Pulp + Stewed Potato + Chopped Turnip + Graham Grits + Pop Overs + Graham Bread + Toasted Wafers + Fresh Berries + Cream Rice Pudding + Stewed Fruit + + + SABBATH + + BREAKFAST + + Fresh Fruit + Cracked Wheat with Blueberries + Prune Toast + Graham Crisps + Raised Biscuit + Stewed Fruit + + DINNER + + Green or Canned Pea Soup + Creamed Potato + Kornlet + Celery + Graham Grits + Whole-Wheat Bread + Fruit Rolls + Stewed Fruit + Fresh Fruit + + + THIRTY-SECOND WEEK + + FIRST DAY + + BREAKFAST + + Fresh Fruit + Graham Mush + Fresh Black Raspberry Toast + Fresh Tomatoes + Whole-Wheat Puffs + Toasted Wafers + Fruit Rolls + Stewed or Fresh Berries + + DINNER + + Cream Rice Soup + Boiled Potato with Brown Sauce + Green Corn Pulp + String Beans + Pearl Wheat with Whortleberries + Graham Gems + Cream Crisps + Stewed Fruit + Raspberry Manioca Pudding + + + SECOND DAY + + BREAKFAST + + Fresh Fruit + Graham Grits + Gravy Toast + Lettuce + Breakfast Rolls + Whortleberry Gems + Toasted Wafers + Fresh or Stewed Berries + + DINNER + + Green Corn Soup + Beets and Potato + Scalloped Egg Plant + Boiled Wheat + Graham Bread + Toasted Wafers + Crusts + Stewed or Fresh Berries + Whortleberry Pie + + + THIRD DAY + + BREAKFAST + + Fresh Fruit + Oatmeal + Dry Toast with Hot Cream + Fresh Tomatoes + Graham Puffs + Breakfast Rolls + Stewed or Fresh Berries + Raspberry Jelly + + DINNER + + Tomato Cream Soup + Potato Rice + Stewed Lima Beans + Radishes + Green Corn Pudding + Graham Mush with Berries + Graham Gems + Oatmeal Crisps + Graham Bread + Stewed Fruit + Cream Rice Pudding + + + FOURTH DAY + + BREAKFAST + + Fresh Fruit + Rolled Wheat + Tomato Toast + Oatmeal Crisps + Graham Bread + Baked Sweet Apples + Stewed Fruit + + DINNER + + Lima Bean Soup + Mashed Potato + Scalloped Cauliflower + Mashed Peas + Graham Grits + Graham Bread + Toasted Wafers + Whortleberry Gems + Stewed or Fresh Fruit + Molded Tapioca + + + FIFTH DAY + + BREAKFAST + + Fresh Fruit + Graham Grits Gruel with Croutons + Fresh Berry Toast + Whole-Wheat Puffs + Graham Bread + Breakfast Rolls + Lettuce + Baked Sweet Apples + Fresh Berries + + DINNER + + Cream Pea Soup + Cracked Potato + Scalloped Turnip + Beet Greens + Cracked Wheat with Blackberries + Graham Bread + Toasted Rolls + Crusts + Fresh or Stewed Fruit + Banana Dessert + + + SIXTH DAY + + BREAKFAST + + Fresh Fruit + Graham Mush with Blueberries + Gravy Toast + Fresh Tomatoes + French Rolls + Toasted Wafers + Graham Puffs + Fresh or Stewed Fruit + + DINNER + + Vegetable Broth + Baked Potato + Summer Squash + Boiled Beets, sliced, with Cream Sauce + Pearl Barley + Graham Bread + Whortleberry Gems + Toasted Wafers + Fresh Berries + Damsons + + + SABBATH + + BREAKFAST + + Fresh Fruit + Blackberry Mush + Prune Toast + Crusts + Toasted Wafers + Graham Bread + Baked Sweet Apples + Fresh Berries + + DINNER + + Tomato and Vermicelli Soup + Stewed Potato + Cold Sliced Beets + Green Corn Pulp + Rice + Graham Bread + Toasted Wafers + Beaten Biscuit + Stewed Fruit + Blackberry Pie + + + THIRTY-THIRD WEEK + + FIRST DAY + + BREAKFAST + + Fresh Fruit + Cerealine Flakes + Snowflake Toast + Beaten Biscuit + Graham Bread + Toasted Wafers + Fresh Berries + + DINNER + + Green Pea Soup + Scalloped Potato + Boiled Corn + Cauliflower with Egg Sauce + Graham Grits + Graham Puffs + Toasted Wafers + Sliced Peaches + Nuts + + SECOND DAY + + BREAKFAST + + Fresh Fruit + Rolled Rye + Cream Toast + Whortleberry Gems + Toasted Wafers + Cream Rolls + Fresh Blackberries + + DINNER + + Pea and Tomato Soup + Baked Potato + String Beans + Macaroni with Tomato Sauce + Farina with Banana + Cream Rolls + Toasted Wafers + Graham Puffs + Stewed Fruit + Plums and Peaches + + + THIRD DAY + + BREAKFAST + + Fresh Fruit + Rice with Peaches + Blackberry Toast + Fresh Tomatoes + Whole-Wheat Puffs + Sticks + Toasted Wafers + Stewed Fruit + + DINNER + + String Bean Soup + Mashed Potato + Baked Green Corn + Scalloped Egg Plant + Graham Grits + Whole-Wheat Bread + Graham Puffs + Toasted Wafers + Stewed Fruit + Fresh Fruit + + FOURTH DAY + + BREAKFAST + + Fresh Fruit + Blackberry Mush + Tomato Toast + Baked Sweet Apples + Graham Gems + Toasted Wafers + Raised Graham Biscuit + Fresh Berries + + DINNER + + Celery Soup No. 2 + Boiled Potato + Macaroni baked with Granola + Succotash + Browned Rice + Whole-Wheat Bread + Toasted Wafers + Graham Puffs + Stewed Fruit + Blackberry Cornstarch Pudding + + FIFTH DAY + + BREAKFAST + + Fresh Fruit + Oatmeal Porridge + Berry Toast + Beaten Biscuit + Graham Bread + Toasted Wafers + Baked Sweet Apples + Stewed Fruit + + DINNER + + Brown Soup + Scalloped Potato + Chopped Cabbage + Mashed Peas + Rice + Graham Bread + Sticks + Stewed or Fresh Berries + Bread Custard + + SIXTH DAY + + BREAKFAST + + Fresh Fruit + Granola Apple Mush + Gravy Toast + Whole-Wheat Puffs + Toasted Wafers + Graham Fruit Rolls + Stewed Fruit + + DINNER + + Cream Pea Soup + Boiled Potatoes + Green Corn + Sliced Tomatoes + Cracked Wheat with Blackberries + Graham Bread + Fruit Rolls + Rye Gems + Sliced Peaches + Pears + + SABBATH + + BREAKFAST + + Fresh Fruit + Rolled Oats + Prune Toast + Sliced Tomatoes + Fruit Bread + Cream Crisps + Stewed or Sliced Peaches + + DINNER + + Green Corn Soup + Boiled Macaroni + Stewed Tomatoes + Rice + Fruit Bread + Cream Crisps + Toasted Wafers + Stewed or Fresh Fruit + Blackberry or Peach Pie + + + THIRTY-FOURTH WEEK + + FIRST DAY + + BREAKFAST + + Fresh Fruit + Blackberry Mush + Gravy Toast + Graham Puffs + Fruit Bread + Toasted Wafers + Baked Sweet Apples + Stewed Fruit + + DINNER + + Tomato Cream Soup + Potato Snowballs + Stewed Corn + Stewed Lima Beans + Rolled Wheat + Rye Puffs + Cream Rolls + Graham Bread + Sliced Peaches + Nuts + + + SECOND DAY + + BREAKFAST + + Fresh Fruit + Oatmeal Porridge + Cream Toast + Sliced Tomato + Graham Crisps + Graham Bread + Rye Gems + Stewed Fruit + + DINNER + + Lima Bean Soup + Mashed Potato + Summer Squash + Baked Beets with Lemon Dressing + Pearl Barley + Graham Bread + Crusts + Toasted Wafers + Stewed or Fresh Berries + Peach Tapioca + + + THIRD DAY + + BREAKFAST + + Fresh Fruit + Rolled Wheat + Tomato Toast + Cottage Cheese + Whole-Wheat Puffs + Graham Bread + Toasted Wafers + Stewed Fruit + + DINNER + + Oatmeal Soup + Broiled Potato + Scalloped Tomatoes + Green Corn Pulp + Graham Grits + French Rolls + Cream Crisps + Fresh Fruit + Sliced Sweet Apples and Cream + + + FOURTH DAY + + BREAKFAST + + Fresh Fruit + Rolled Rye + Peach Toast + Macaroni with Corn Pulp + Fresh Tomatoes + Cream Rolls + Vienna Bread + Toasted Wafers + Stewed Fruit + + DINNER + + String Bean Soup + Mashed Potato + Scalloped Egg Plant + Cabbage and Tomato + Pearl Wheat + Toasted Wafers + Beaten Biscuit + Vienna Bread + Stewed Fruit + Fruit Shape + + FIFTH DAY + + BREAKFAST + + Fresh Fruit + Granola Peach Mush + Dry Toast with Hot Cream + Celery + Whole-Wheat Puffs + Cream Rolls + Graham Crackers + Stewed Fruit + + DINNER + + White Celery Soup + Steamed Potato + Chopped Beets + Mashed Peas + Farina with Bananas + Whole-Wheat Bread + Cream Rolls + Rye Puffs + Sliced Peaches + Baked Apple Dessert + + + SIXTH DAY + + BREAKFAST + + Fresh Fruit + Graham Grits + Berry Toast + Baked Sweet Apples + Fresh Tomatoes + Currant Puffs + Toasted Rolls + Stewed Fruit + + DINNER + + Cream Pea Soup + Baked Potato + Stewed Celery + Cauliflower with Tomato Sauce + Boiled Wheat + Whole-Wheat Puffs + Graham Crackers + Crescents + Stewed Fruit + Sago Fruit Pudding + + + SABBATH + + BREAKFAST + + Fresh Fruit + Steamed Rice + Tomato Toast + Fruit Bread + Toasted Wafers + Breakfast Rolls + Baked Sweet Apples + Stewed Fruit + + DINNER + + Cream Barley Soup + Creamed Potato + Green Peas + Pearl Wheat + Fruit Bread + Rolls + Graham Crackers + Sliced Peaches + Nuts + Tapioca Custard + + + THIRTY-FIFTH WEEK + + FIRST DAY + + BREAKFAST + + Fresh Fruit + Graham Mush with dates + Sliced Tomatoes + Macaroni with Egg Sauce + Whole-Wheat Puffs + Cream Rolls + Stewed Fruit + + DINNER + + Baked Bean Soup + Steamed Potato + Stewed Tomato + Mashed Split Peas + Rolled Rye + Graham Bread + Graham Puffs + Toasted Wafers + Stewed Fruit + Peach Shortcake + + + SECOND DAY + + BREAKFAST + + Fresh Fruit + Granola Peach Mush + Cream Toast + Sliced Tomatoes + Graham Bread + Graham Crisps + Stewed Fruit + + DINNER + + Celery Soup No. 2. + Boiled Potato + Shelled Beans + Cauliflower with Tomato Sauce + Graham Grits + Graham Bread + Oatmeal Gems + Toasted Wafers + Stewed Fruit + Baked Sweet Apples with Whipped Cream + + + THIRD DAY + + BREAKFAST + + Fresh Fruit + Oatmeal + Tomato Toast + Macaroni Baked with Corn Pulp + Whole-Wheat Bread + Graham Puffs + Toasted Wafers + Stewed Fruit + + DINNER + + Cream Rice Soup + Mashed Potato + Stewed Celery + Mashed Lentils and Beans + Rolled Wheat + Whole-Wheat Bread + Crusts + Toasted Wafers + Stewed Fruit + Peach Meringue + + + FOURTH DAY + + BREAKFAST + + Fresh Fruit + Peach Mush + Snowflake Toast + Whole-Wheat Puffs + Sticks + Date Bread + Baked Sweet Apples + Stewed Fruit + + DINNER + + Black Bean Soup + Potato Snowballs + Corn and Tomatoes + Scalloped Egg Plant + Cracked Wheat + Date Bread + Graham Gems + Toasted Wafers + Stewed Fruit + Grapes + + + FIFTH DAY + + BREAKFAST + + Fresh Fruit + Rolled Oats + Peach Toast + Whole-Wheat Bread + Breakfast Rolls + Graham Gems + Baked Pears + Stewed Fruit + + DINNER + + Tomato and Macaroni Soup + Boiled Potato + Baked Corn + Celery + Pearl Barley + Whole-Wheat Bread + Graham Puffs + Toasted Wafers + Stewed Fruit + Peach Shortcake + + + SIXTH DAY + + BREAKFAST + + Fresh Fruit + Cerealine Flakes + Strawberry Toast + Macaroni with Cream Sauce + Sliced Tomato + Graham Puffs + Parker House Rolls + Toasted Wafers + Stewed Fruit + + DINNER + + Potato Soup + Baked Sweet Potato + Mashed Peas + Cauliflower with Egg Sauce + Graham Grits + Granola + Fruit Rolls + Graham Puffs + Stewed Fruit + Rice Cream Pudding + + + SABBATH + + BREAKFAST + + Fresh Fruit + Rolled Wheat with Blackberries and Cream + Prune Toast + Fruit Rolls + Raised Graham Biscuit + Toasted Wafers + Fresh Tomatoes + Stewed Fruit + + DINNER + + Cream Pea Soup + Mashed Sweet Potato + String Beans + Pearl Wheat with Peaches and Cream + Buns + Cream Rolls + Toasted Wafers + Nuts + + + THIRTY-SIXTH WEEK + + FIRST DAY + + BREAKFAST + + Fresh Fruit + Graham Mush + Blackberry Toast + Sliced Tomato + Currant Puffs + Cream Rolls + Toasted Wafers + Baked Apples + Stewed Fruit + + DINNER + + Sweet Potato Soup + Steamed Potato + Boiled Beets + Stewed Lima Beans + Rolled Wheat + Buns + Graham Puffs + Toasted Wafers + Stewed Fruit + Peach Sandwich + + + SECOND DAY + + BREAKFAST + + Fresh Fruit + Rolled Wheat + Apricot Toast + Zwieback + Graham Puffs + Breakfast Rolls + Lemon Apples + Stewed Fruit + + DINNER + + Lima Bean Soup + Potato Stewed with Celery + Mashed Squash + Scalloped Tomatoes + Farina + Whole-Wheat Bread + Toasted Rolls + Graham Gems + Sliced Peaches + Bran Jelly with Fruit Sauce + + + THIRD DAY + + BREAKFAST + + Fresh Fruit + Granola Apple Mush + Blueberry Toast + Cream Rolls + Whole-Wheat Puffs + Toasted Wafers + Sliced Tomatoes + Stewed Fruit + + DINNER + + Corn and Bean Soup + Baked Potato + Stewed Tomato + Scalloped Cauliflower + Pearl Wheat + Whole-Wheat Bread + Toasted Rolls + Corn Puffs + Stewed Fruit + Farina Custard + + + FOURTH DAY + + BREAKFAST + + Fresh Fruit + Oatmeal + Tomato Toast + Whole-Wheat Puffs + Graham Bread + Toasted Wafers + Baked Sweet Apples + Stewed Fruit + + DINNER + + Tomato and Rice Soup + Baked Sweet Potato + Mashed Beans + Green Peas + Graham Grits + Oatmeal Bread + Graham Puffs + Toasted Wafers + Sliced Peaches + Red Rice + + + FIFTH DAY + + BREAKFAST + + Fresh Fruit + Cracked Wheat + Banana Toast + Baked Sweet Apples + Oatmeal Bread + Graham Gems + Toasted Wafers + Stewed Fruit + + DINNER + + Celery Soup + Mashed Potato + Baked Tomato + Baked Green Corn + Graham Grits + Graham Bread + Sticks + Rye Puffs + Stewed Fruit + Baked Apple Dessert + + + SIXTH DAY + + BREAKFAST + + Fresh Fruit + Rice + Cream Toast + Whole-Wheat Puffs + Corn Cakes + Sticks + Sliced Tomatoes + Stewed Fruit + + DINNER + + Potato and Rice Soup + Macaroni Baked with Granola + Mashed Cabbage + String Beans + Pearl Wheat + Pop Overs + Cream Crisps + Graham Bread + Stewed Fruit + Almonds + + + SABBATH + + BREAKFAST + + Fresh Fruit + Rolled Oats + Tomato Toast + Toasted Wafers + Fruit Rolls + Raised Biscuit + Baked Pears + Stewed Fruit + + DINNER + + Green Corn Soup + Tomato and Macaroni + Stewed Potato + Rolled Wheat + Fruit Bread + Cream Crisps + Stewed Fruit + Peach Pie + Grapes + + + THIRTY-SEVENTH WEEK + + FIRST DAY + + BREAKFAST + + Fresh Fruit + Cerealine Flakes + Toast with Egg Sauce + Fruit Bread + Breakfast Rolls + Toasted Wafers + Baked Sweet Apples + Sliced Peaches + + DINNER + + Green Bean Soup + Mashed Potato + Baked Squash + Corn Pudding + Graham Grits + Graham Bread + Currant Puffs + Toasted Wafers + Stewed Fruit + Peach Shortcake + + + SECOND DAY + + BREAKFAST + + Fresh Fruit + Peach Mush + Tomato Toast + Macaroni with Kornlet + Graham Bread + Cream Mush Rolls + Stewed Fruit + + DINNER + + Cream Pea Soup + Baked Potato + Shelled Beans + Cauliflower with Tomato Sauce + Browned Rice + Toasted Rolls + Graham Bread + Whole-wheat Puffs + Stewed Fruit + Jam Pudding + + + THIRD DAY + + BREAKFAST + + Fresh Fruit + Oatmeal Porridge + Peach Toast + Sliced Tomato + Graham Crisps + Graham Gems + Stewed Fruit + + DINNER + + Cream Barley Soup + Scalloped Potato + Beet Salad + Macaroni with Tomato Sauce + Rice + Whole-Wheat Bread + Toasted Wafers + Graham Gems + Stewed Fruit + Molded Wheat with Grape Sauce + + + FOURTH DAY + + BREAKFAST + + Fresh Fruit + Graham Grits + Dry Toast with Tomato Gravy + Whole-Wheat Bread Crusts + Breakfast Rolls + Baked Pears + Stewed Fruit + + DINNER + + White Celery Soup + Baked Sweet Potato + Mashed Peas + Scalloped Tomatoes + Pearl Wheat + Whole-Wheat Bread + Beaten Biscuit + Graham Crackers + Stewed Fruit + Cocoanut Rice Custard + + + FIFTH DAY + + BREAKFAST + + Fresh Fruit + Rolled Oats + Macaroni with Apple Sauce + Sliced Tomato + Whole-Wheat Puffs + Toasted Wafers + Stewed Fruit + + DINNER + + Lentil Soup + Mashed Potato + Baked Squash + String Beans + Rolled Rye + Whole-Wheat Bread Crusts + Graham Crisps + Stewed Fruit + Peach Pudding or Fresh Fruit + + SIXTH DAY + + BREAKFAST + + Fresh Fruit + Graham Mush with Fruit + Gravy Toast + Whole-Wheat Puffs + Crescents + Toasted Wafers + Baked Apples + Stewed Fruit + + DINNER + + Split Pea Soup + Baked Potato + Baked Tomato + Green Corn Pulp + Rice + Fruit Loaf + Graham Gems Sticks + Stewed Fruit + Sweet Apple Pie or Fresh Fruit + + + SABBATH + + BREAKFAST + + Fresh Fruit + Rolled Wheat + Peach Toast + Sliced Tomato + Baked Pears + Fruit Bread + Beaten Biscuit + Stewed Fruit + + DINNER + + Green Corn Soup + Stewed Lima Beans + Mashed Sweet Potato + Rice with Peaches + Beaten Biscuit + Currant Buns + Stewed Fruit + Pears + + + THIRTY-EIGHTH WEEK + + FIRST DAY + + BREAKFAST + + Fresh Fruit + Peach Mush + Dry Toast with Hot Cream + Macaroni with Tomato Sauce + Toasted Beaten Biscuit + Fruit Bread + Stewed Fruit + + DINNER + + Bean and Tapioca Soup + Mashed Potato + Stewed Celery + Baked Squash + Rolled Wheat + Whole-Wheat Bread + Currant Puffs + Toasted Wafers + Stewed Fruit + Peach Tapioca + + + SECOND DAY + + BREAKFAST + + Fresh Fruit + Rolled Rye + Lentil Toast + Sliced Tomato + Cream Rolls + Graham Puffs + Toasted Wafers + Stewed Fruit + + DINNER + + Lentil Soup + Potato Snowballs + Stewed Tomato + Egg and Macaroni + Browned Rice + Whole-Wheat Bread + Toasted Rolls + Crusts + Stewed Fruit + Plain Fruit Pudding + + + THIRD DAY + + BREAKFAST + + Fresh Fruit + Oatmeal + Sweet Apple Toast + Cottage Cheese + Whole-Wheat Puffs + French Rolls + Graham Crisps + Stewed Fruit + + DINNER + + Plain Rice Soup + Baked Potato with Celery Sauce + Shelled Beans + Baked Corn + Farina with Fresh Fruit + Graham Puffs + Oatmeal Crisps + Stewed Fruit + Fresh Fruit, or Sweet Apple Pudding + + + FOURTH DAY + + BREAKFAST + + Fresh Fruit + Rice with Peaches + Tomato Toast + Whole-Wheat Puffs + Oatmeal Crisps + Breakfast Rolls + Sliced Peaches + + DINNER + + Shelled Bean Soup + Mashed Sweet Potato + Scalloped Tomatoes + Celery + Pearl Wheat + Toasted Rolls + Buns + Graham Puffs + Stewed Fruit + Apple Manioca + + + FIFTH DAY + + BREAKFAST + + Fresh Fruit + Rolled Oats + Strawberry Toast + Graham Bread + Toasted Wafers + Rye Gems + Baked Sweet Apples + Stewed Fruit + + DINNER + + Oatmeal Soup + Mashed Potato + Mashed Squash + Boiled Macaroni + Browned Rice + Graham Bread + Beaten Biscuit + Fruit Crackers + Stewed Fruit + Cup Custard + + + SIXTH DAY + + BREAKFAST + + Fresh Fruit + Cerealine + Macaroni with Raisins + Slice Tomatoes + Cream Rolls + Whole-Wheat Puffs + Toasted Wafers + Stewed Fruit + + DINNER + + Brown Soup + Boiled Potato + Stewed Celery + Pease Cakes with Tomato Sauce + Graham Grits + Raised Biscuit + Graham Gems + Toasted Wafers + Stewed Fruit + Grape Tart + + + SABBATH + + BREAKFAST + + Fresh Fruit + Rice + Grape Toast + Fruit Bread + Beaten Biscuit + Baked Apples + Stewed Fruit + + DINNER + + Tomato and Vermicelli Soup + Mashed Sweet Potato + Stewed Corn + Boiled Wheat + Fruit Bread + Beaten Biscuits + Stewed Fruit + Farina Blancmange with Grape Sauce + + + THIRTY-NINTH WEEK + + FIRST DAY + + BREAKFAST + + Fresh Fruit + Granola Fruit Mush + Gravy Toast + Whole-Wheat Puffs + Toasted Wafers + Stewed Fruit + + DINNER + + Bean and Tomato Soup + Mashed Potato + Boiled Green Corn + String Beans + Rolled Wheat + Toasted Wafers + Whole-Wheat Bread + Corn Puffs + Stewed Fruit + Stewed Fruit Pudding + + + SECOND DAY + + BREAKFAST + + Fresh Fruit + Peach Mush + Snowflake Toast + Graham Puffs + Cream Rolls + Baked Pears + Stewed Fruit + + DINNER + + Green Bean Soup + Potato Cakes + Stewed Tomato + Baked Beets + Cracked Wheat + Pop Overs + Toasted Wafers + Graham Bread + Stewed Fruit + Bread Custard + + + THIRD DAY + + BREAKFAST + + Fresh Fruit + Oatmeal + Tomato Toast + Graham Bread + Corn Puffs + Graham Crisps + Baked Sweet Apples + Stewed Fruit + + DINNER + + Mixed Potato Soup + Baked Potato + Chopped Beets + Succotash + Graham Grits + Graham Bread + Toasted Wafers + Rye Gems + Stewed Fruit + Cracked Wheat Pudding + + + FOURTH DAY + + BREAKFAST + + Fresh Fruit + Plum Porridge + Cream Toast + Cottage Cheese + Whole-Wheat Puffs + Toasted Wafers + Graham Bread + Stewed Fruit + + DINNER + + Pea and Tomato Soup + Mashed Potato + Stewed Celery + Corn Pudding + Rolled Wheat + Graham Puffs + Toasted Wafers + Buns + Stewed Fruit + Rice and Tapioca Pudding + + + FIFTH DAY + + BREAKFAST + + Fresh Fruit + Rolled Oats + Tomato Toast + Whole-Wheat Puffs + Raised Biscuit + Toasted Wafers + Baked Sour Apples + Stewed Fruit + + DINNER + + Green Corn Soup + Steamed Potato + Mashed Squash + Scalloped Turnip + Rolled Wheat + Crusts + Toasted Wafers + Graham Bread + Stewed Fruit + Lemon Cornstarch Pudding + + + SIXTH DAY + + BREAKFAST + + Fresh Fruit + Oatmeal Gruel with Croutons + Grape Toast + Macaroni with Kornlet + Cream Rolls + Graham Puffs + Stewed Fruit + + DINNER + + Swiss Potato Soup + Creamed Potato + Celery + Macaroni with Tomato Sauce + Cracked Wheat + Graham Bread + Toasted Rolls + Fruit Crackers + Stewed Fruit + Snowball Custard + + + SABBATH + + BREAKFAST + + Fresh Fruit + Rice with Peaches + Apricot Toast + Toasted Wafers + Fruit Rolls + Whole-Wheat Bread + Stewed Fruit + + DINNER + + Cream Pea Soup + Chopped Sweet Potato + Sliced Tomato + Rice + Whole-Wheat Bread + Fruit Rolls + Toasted Wafers + Stewed Fruit + Grape Pie + + + FORTIETH WEEK + + FIRST DAY + + BREAKFAST + + Fresh Fruit + Grape Mush + Cream Toast + Graham Gems + Toasted Rolls + Steamed Figs + Stewed Fruit + + DINNER + + Potato and Vermicelli Soup + Boiled Macaroni + Stewed Lima Beans + Boiled Corn + Cracked Wheat + Whole-Wheat Puffs + Corn Cakes + Toasted Wafers + Stewed Fruit + Cornstarch Meringue + + + SECOND DAY + + BREAKFAST + + Fresh Fruit + Rolled Oats + Celery Toast + Baked Sweet Potatoes + Whole-Wheat Puffs + Toasted Wafers + Graham Bread + Tomato Salad + + DINNER + + Lima Bean Soup + Mashed Potato + Scalloped Tomatoes + Green Corn Cakes + Mixed Mush + Sally Lunn Gems + Graham Bread + Toasted Wafers + Stewed Fruit + Rice Snow + + + THIRD DAY + + BREAKFAST + + Fresh Fruit + Rice + Tomato Toast + Graham Crisps + Raised Biscuit + Grape Apples + Stewed Fruit + + DINNER + + Brown Soup + Potato Snowballs + Stewed Split Peas + Scalloped Cauliflower + Graham Grits + Whole-Wheat Bread + Graham Crisps + Corn Puffs + Stewed Fruit + Farina Blancmange with Grape Sauce + + + FOURTH DAY + + BREAKFAST + + Fresh Fruit + Granola Apple Mush + Grape Toast + Cream Rolls + Rye Gems + Whole-Wheat Bread + Cup Custard + Stewed Fruit + + DINNER + + Pea and Tomato Soup + Baked Potato + Baked Squash + Boiled Beets with Cream Sauce + Pearl Wheat + Whole-Wheat Puffs + Sticks + Raised Corn Bread + Stewed Fruit + Nuts + + + FIFTH DAY + + BREAKFAST + + Fresh Fruit + Rolled Rye + Gravy Toast + Oatmeal Crisps + Corn Bread + Whole-Wheat Puffs + Baked Apples + Stewed Fruit + + DINNER + + Vegetable Soup + Mashed Potato + Scalloped Egg Plant + Macaroni with Tomato Sauce + Rolls + Toasted Wafers + Graham Bread + Farina + Stewed Fruit + Almond Cornstarch Pudding with Grape Sauce + + + SIXTH DAY + + BREAKFAST + + Fresh Fruit + Grape Mush + Cream Toast + Fruit Bread + Graham Puffs + Toasted Wafers + Granola + Baked Apples + Stewed Fruit + + DINNER + + Baked Bean Soup + Potato Rice + Mashed Squash + Boiled Green Corn + Graham Mush + Fruit Bread + Toasted Wafers + Graham Puffs + Stewed Fruit + Apple Sandwich + + + SABBATH + + BREAKFAST + + Fresh Fruit + Rice with Fig Sauce + Peach Toast + Sliced Tomato + Fruit Bread + Beaten Biscuit + Toasted Wafers + Stewed Fruit + + DINNER + + Tomato and Vermicelli Soup + Mashed Sweet Potato + Green Corn Pulp + Boiled Wheat + Fruit Bread + Beaten Biscuit + Grape Tarts + Stewed Fruit + + + FORTY-FIRST WEEK + + FIRST DAY + + BREAKFAST + + Fresh Fruit + Browned Rice + Grape Toast + Toasted Beaten Biscuit + Graham Puffs + Baked Sweet Apples + Stewed Fruit + + DINNER + + Corn and Tomato Soup + Sweet Potato Cakes + Shelled Beans + Macaroni Baked with Granola + Farina + Graham Puffs + Zwieback + Cream Rolls + Stewed Fruit + Fresh Fruit + + + SECOND DAY + + BREAKFAST + + Fresh Fruit + Granola Apple Mush + Gravy Toast + Sliced Tomato + Toasted Rolls + Corn Dodgers + Stewed Fruit + + DINNER + + Shelled Bean Soup + Baked Potato with Brown Sauce + Chopped Cabbage + Baked Tomato + Pearl Barley + Graham Puffs + Sticks + Rye Bread + Stewed Fruit + Rice Cream Pudding + + + THIRD DAY + + BREAKFAST + + Fresh Fruit + Oatmeal Porridge + Dry Toast with Hot Cream + Rye Bread + Toasted Wafers + Graham Puffs + Baked Sour Apples + Stewed Fruit + + DINNER + + Tomato and Rice Soup + Steamed Potato with Cream Sauce + Baked Squash + Mashed Peas + Graham Apple Mush + Rye Bread + Zwieback + Graham Gems + Stewed Fruit + Fresh Fruit + + + FOURTH DAY + + BREAKFAST + + Fresh Fruit + Graham Mush with dates + Gravy Toast + Rye Bread + Toasted Wafers + Corn Puffs + Lemon Apples + Stewed Fruit + + DINNER + + Cream Pea Soup + Scalloped Potato + Chopped Turnip + Macaroni Baked with Kornlet + Steamed Rice + Toasted Wafers + Currant Puffs + Rye Bread + Stewed Fruit + Cornmeal Pudding + + + FIFTH DAY + + BREAKFAST + + Fresh Fruit + Rolled Rye + Tomato Toast + Graham Bread + Breakfast Rolls + Baked Sweet Apples + Stewed Fruit + + DINNER + + Swiss Potato Soup + Baked Beans + Boiled Macaroni + Boiled Wheat + Graham Bread + Toasted Wafers + Whole-Wheat Puffs + Stewed Fruit + Rice and Tapioca Pudding + + + SIXTH DAY + + BREAKFAST + + Fresh Fruit + Rice with Lentil Gravy + Gravy Toast + Sliced Tomato + Graham Puffs + Toasted Wafers + Stewed Fruit + + DINNER + + Corn and Bean Soup + Mashed Potato + Scalloped Tomato + Stewed Celery + Cracked Wheat + Graham Bread + Zwieback + Crusts + Stewed Fruit + Graham Grits Pudding + + + SABBATH + + BREAKFAST + + Fresh Fruit + Rolled Oats + Grape Toast + Graham Raised Biscuit + Toasted Wafers + Breakfast Rolls + Baked Sweet Apples + Cup Custard + Stewed Fruit + + DINNER + + Tomato and Macaroni Soup + Broiled Potato + Stewed Corn + Browned Rice + Graham Biscuit + Beaten Biscuit + Stewed Fruit + Apple Pie + + + FORTY-SECOND WEEK + + FIRST DAY + + BREAKFAST + + Fresh Fruit + Cerealine Flakes + Gravy Toast + Caked Peas + Whole-Wheat Puffs + Toasted Beaten Biscuit + Stewed Fruit + + DINNER + + Celery Soup + Boiled Potato with Tomato Cream Sauce + Baked Cauliflower + Shelled Beans + Graham Grits + Currant Puffs + Cream Rolls + Toasted Wafers + Stewed Fruit + Tapioca Grape Jelly + + + SECOND DAY + + BREAKFAST + + Fresh Fruit + Oatmeal + Tomato Toast + Whole-Wheat Puffs + Toasted Rolls + Bakes Apples + Stewed Fruit + + DINNER + + Potato Soup + Mashed Peas + Mashed Cabbage + Cracked Wheat + Whole-Wheat Puffs + Graham Crisps + Stewed Fruit + Rice Cream Pudding + + + THIRD DAY + + BREAKFAST + + Fresh Fruit + Graham Mush + Grape Toast + Cream Rolls + Toasted Wafers + Graham Gems + Baked Apples + Stewed Fruit + + DINNER + + Cream Pea Soup + Steamed Potato + Boiled Beets + Celery + Tomato and Macaroni + Rice + Parker House Rolls + Graham Gems + Toasted Wafers + Stewed Fruit + Cracked Wheat Pudding + + + FOURTH DAY + + BREAKFAST + + Fresh Fruit + Steamed Rice with Grape Sauce + Prune Toast + Graham Bread + Toasted Wafers + Crusts + Baked Pears + Stewed Fruit + + DINNER + + Swiss Lentil Soup + Baked Potato + Baked Squash + Chopped Cabbage + Boiled Wheat + Graham Bread + Rye Gems + Toasted Wafers + Stewed Fruit + Rice Snowballs + + + FIFTH DAY + + BREAKFAST + + Fresh Fruit + Rolled Oats + Lentil Toast + Whole-Wheat Puffs + Toasted Wafers + Graham Bread + Stewed Fruit + + DINNER + + Tomato and Macaroni Soup + Baked Sweet Potato + Stewed Celery + Boiled Green Corn + Rolled Rye + Graham Bread + Currant Puffs + Sticks + Stewed Fruit + Molded Wheat with Grape Sauce + + + SIXTH DAY + + BREAKFAST + + Fresh Fruit + Oatmeal Gruel with Croutons + Tomato Toast + Graham Crisps + Graham Bread + Pop Overs + Stewed Fruit + + DINNER + + Green Corn Soup + Chopped Potato + Baked Beans + Mashed Squash + Farina + Cream Mush Rolls + Vienna Bread + Stewed Fruit + Stewed Fruit Pudding + + + SABBATH + + BREAKFAST + + Fresh Fruit + Cracked Wheat with Raisins + Prune Toast + Vienna Bread + Beaten Biscuit + Toasted Rolls + Baked Apples + Stewed Fruit + + DINNER + + Bean and Potato Soup + Stewed Corn + Boiled Macaroni + Granola Fruit Mush + Buns + Beaten Biscuit + Toasted Wafers + Stewed Fruit + Nuts + Fresh Fruit + + + FORTY-THIRD WEEK + + FIRST DAY + + BREAKFAST + + Fresh Fruit + Stewed Fruit + Granola Apple Mush + Dry Toast with Hot Cream + Whole-Wheat Puffs + Toasted Beaten Biscuit + Baked Apples + Stewed Fruit + + DINNER + + Celery Soup + Mashed Potato + Scalloped Tomato + Mashed Peas + Graham Grits + Corn Puffs + Cream Crisps + Graham Gems + Stewed Fruit + Fresh Fruit + + + SECOND DAY + + BREAKFAST + + Fresh Fruit + Rolled Wheat + Tomato Toast + Cream Rolls + Whole-Wheat Bread + Graham Gems + Grape Apples + Stewed Fruit + + DINNER + + Cream Pea Soup + Baked Potatoes with Brown Sauce + Shelled Beans + Corn and Tomato + Graham Grits + Toasted Rolls + Whole-Wheat Bread + Currant Puffs + Stewed Fruit + Bake Sweet Apples with Whipped Cream + + + THIRD DAY + + BREAKFAST + + Fresh Fruit + Oatmeal Porridge with Croutons + Grape Toast + Whole-Wheat Puffs + Sticks + Fruit Crackers + Bake Sweet Apples + Stewed Fruit + + DINNER + + Plain Rice Soup + Baked Potatoes with Celery Sauce + Mashed Beans + Parsnip with Cream Sauce + Graham Grits + Corn Bread + Whole-Wheat Puffs + Toasted Wafers + Stewed Fruit + Apple Tart + + + FOURTH DAY + + BREAKFAST + + Fresh Fruit + Rolled Oats + Gravy Toast + Cream Rolls + Whole-Wheat Bread + Toasted Wafers + Baked Sweet Apples + Stewed Fruit + + DINNER + + Bean and Tomato Soup + Mashed Potato + Chopped Beets + Macaroni Baked with Granola + Rice + Whole-Wheat Bread + Graham Gems + Cream Crisps + Stewed Fruit + Farina Blancmange + + + FIFTH DAY + + BREAKFAST + + Fresh Fruit + Oatmeal Blancmange with Grape Sauce + Sweet Apple Toast + Corn Meal Gruel with Croutons + Whole-Wheat Puffs + Cream Crisps + French Rolls + Stewed Fruit + + DINNER + + Tomato Cream Soup + Mashed Potato + Mashed Squash + Baked Turnip + Pearl Wheat with Raisins + Whole-Wheat Bread + Graham Crisps + Toasted Wafers + Stewed Fruit + Rice Custard + + + SIXTH DAY + + BREAKFAST + + Fresh Fruit + Rolled Rye + Peach Toast + Whole-Wheat Puffs + Graham Bread + Toasted Wafers + Baked Pears + Stewed Fruit + + DINNER + + Cream Barley Soup + Scalloped Potato + Succotash + Scalloped Tomato + Graham Grits + Graham Puffs + Graham Bread + Sticks + Stewed Fruit + Plain Fruit Pudding + + + SABBATH + + BREAKFAST + + Fresh Fruit + Granola Fruit Mush + Prune Toast + Beaten Biscuit + Buns + Toasted Wafers + Baked Chestnuts + Cup Custard + Stewed Fruit + + DINNER + + Corn Soup + Canned Green Peas + Tomato and Macaroni + Graham Grits + Fruit Bread + Toasted Wafers + Stewed Fruit + Squash Pie + + + FORTY-FOURTH WEEK + + FIRST DAY + + BREAKFAST + + Almonds with Wafers + Cerealine + Steamed Eggs + Baked Potato + Toasted Beaten Biscuit + Graham Gems + Stewed Fruit + + DINNER + + Potato Soup + Macaroni with Cream Sauce + Mashed Beans + Baked Corn + Browned Rice + Graham Bread + Cream Crisps + Graham Gems + Stewed Fruit + Baked Sweet Apple Pudding + + + SECOND DAY + + BREAKFAST + + Fresh Fruit + Rolled Oats + Cream Toast + Whole-Wheat Puffs + Cream Crisps + Fruit Rolls + Baked Sweet Apples + Stewed Fruit + + DINNER + + Bean and Tomato Soup + Potato Rice + Mashed Squash + Stewed Celery + Cracked Wheat + Graham Puffs + Fruit Rolls + Toasted Wafers + Stewed Fruit + Macaroni Pudding + + + THIRD DAY + + BREAKFAST + + Fresh Fruit + Granola Peach Mush + Snowflake Toast + Macaroni with Kornlet + Cream Mush Rolls + Fruit Loaf + Graham Crackers + Stewed Fruit + + DINNER + + Oatmeal Soup + Potato Cakes + Celery + Cauliflower with Tomato Sauce + Hominy + Fruit Loaf + Toasted Rolls + Graham Puffs + Stewed Fruit + Snow Pudding + + + FOURTH DAY + + BREAKFAST + + Fresh Fruit + Cracked Wheat + Dry Toast with Hot Cream + Hominy Gems + Toasted Wafers + Graham Bread + Cottage Cheese + Stewed Fruit + + DINNER + + Black Bean Soup + Potato Snowballs + Scalloped Tomato + Parsnip with Egg Sauce + Rolled Wheat + Corn Puffs + Whole-Wheat Bread + Cream Crisps + Stewed Fruit + Farina Blancmange + + + FIFTH DAY + + BREAKFAST + + Fresh Fruit + Graham Grits + Berry Toast + Whole-Wheat Puffs + Toasted Wafers + Crescents + Granola + Baked Sweet Apples + Stewed Fruit + + DINNER + + Cream Barley Soup + Mashed Potato + Carrots with Egg Sauce + Scalloped Beans + Rice + Graham Bread + Crusts + Toasted Wafers + Stewed Fruit + Prune and Tapioca Pudding + + + SIXTH DAY + + BREAKFAST + + Fresh Fruit + Rolled Wheat with Baked Apples + Gravy Toast + Toasted Wafers + Graham Bread + Cream Rolls and Crab Apple Jelly + Stewed Fruit + + DINNER + + Tomato and Macaroni Soup + Baked Sweet Potato + Stewed Celery + Shelled Beans + Pearl Barley with Raisins + Graham Bread + Corn Cake + Toasted Wafers + Stewed Fruit + Tapioca Custard + + + SABBATH + + BREAKFAST + + Fresh Fruit + Rolled Oats + Blackberry Toast + Beaten Biscuits + Fruit Bread + Lemon Apples + Stewed Fruit + + DINNER + + Plain Rice Soup + Warmed-over Sweet Potato + Stewed Corn + Boiled Wheat + Graham Bread + Beaten Biscuit + Toasted Wafers + Stewed Fruit + Nuts + + + FORTY-FIFTH WEEK + + FIRST DAY + + BREAKFAST + + Fresh Fruit + Oatmeal Porridge + Dry Toast with Hot Cream + Corn Puffs + Toasted Wafers + Fruit Loaf + Roasted Almonds + Stewed Fruit + + DINNER + + Vegetable Soup + Steamed Potatoes with Tomato Cream Sauce + Stewed Cabbage + Mashed Squash + Pearl Wheat + Graham Bread + Crusts + Toasted Wafers + Stewed Fruit + Sago Pudding + + + SECOND DAY + + BREAKFAST + + Fresh Fruit + Samp and Milk + Gravy Toast + Whole-Wheat Puffs + Toasted Wafers + Hoe Cake + Baked Apples + Stewed Fruit + + DINNER + + Swiss Lentil Soup + Mashed Potatoes + Celery and Tomato + Turnip with Cream Sauce + Oatmeal Crisps + Graham Bread + Toasted Wafers + Graham Grits + Stewed Fruit + Baked Corn Meal Pudding + + + THIRD DAY + + BREAKFAST + + Fresh Fruit + Rolled Oats + Banana Toast + Breakfast Rolls + Toasted Wafers + Graham Bread + Granola + Baked Sweet Apples + Stewed Fruit + + DINNER + + Swiss Potato Soup + Mashed Potato + Mashed Peas + Broccoli with Egg Sauce + Cracked Wheat with Raisins + Toasted Rolls + Graham Puffs + Stewed Fruit + Nuts + + + FOURTH DAY + + BREAKFAST + + Fresh Fruit + Plum Porridge + Berry Toast + Graham Crackers + Hoe Cake + Whole-Wheat Puffs + Baked Apples + Stewed Fruit + + DINNER + + Tomato and Macaroni Soup + Boiled Potato with Celery Sauce + Baked Beets + Stewed Lima Beans + Farina + Raised Corn Cake + Toasted Wafers + Cream Rolls + Stewed Fruit + Apple Tart + + + FIFTH DAY + + BREAKFAST + + Fresh Fruit + Rice with Fig Sauce + Cream Toast + Currant Puffs + Graham Bread + Toasted Wafers + Baked Apples + Stewed Fruit + + DINNER + + Cream Pea Soup + Browned Potatoes + Succotash + Steamed Squash + Graham Grits + Graham Bread + Rye Gems + Toasted Wafers + Stewed Fruit + Farina Custard + + + SIXTH DAY + + BREAKFAST + + Fresh Fruit + Oatmeal + Lentil Toast + Macaroni with Tomato Sauce + Cream Rolls + Rye Bread + Toasted Wafers + Stewed Fruit + Roasted Almonds + + DINNER + + Potato Soup + Potato Puff + Browned Parsnips + Celery + Mashed Peas + Rolled Wheat + Rye Bread + Whole-Wheat Puffs + Graham Crisps + Apple Rose Cream + + + SABBATH + + BREAKFAST + + Fresh Fruit + Rolled Wheat + Prune Toast + Fruit Bread + Beaten Biscuit + White Custard in Cups + Stewed Fruit + + DINNER + + Cream Pea Soup + Stewed Potato + Kornlet and Tomato + Rice + Rye Bread + Buns + Toasted Wafers + Stewed Fruit + Apple Pie + Fresh Fruit + + + FORTY-SIXTH WEEK + + FIRST DAY + + BREAKFAST + + Fresh Fruit + Graham Mush with Dates + Gravy Toast + Rye Bread + Toasted Wafers + Whole-Wheat Puffs + Steamed Figs + Stewed Fruit + + DINNER + + Canned Green Pea Soup + Scalloped Potatoes + Baked Beans + Macaroni with Egg + Farina + Pop Overs + Toasted Wafers + Rye Bread + Stewed Fruit + Rice Cream Pudding + + + SECOND DAY + + BREAKFAST + + Fresh Fruit + Graham Grits + Blackberry Toast + Rice with Lentil Gravy + Graham Puffs + Toasted Wafers + Rye Bread + Baked Apples + Stewed Fruit + + DINNER + + Bean and Hominy Soup + Boiled Potatoes + Stewed Celery + Creamed Parsnips + Pearl Wheat + Raised Corn Bread + Toasted Wafers + Graham Gems + Stewed Fruit + + + THIRD DAY + + BREAKFAST + + Fresh Fruit + Samp and Milk + Dry Toast with Hot Cream + Corn Puffs + Toasted Wafers + Breakfast Rolls + Baked Apples + Stewed Fruit + + DINNER + + Brown Soup + Scalloped Potatoes + Beet Salad + Mashed Turnips + Boiled Wheat + Hoe Cake + Toasted Rolls + Graham Bread + Stewed Fruit + Cracked Wheat Pudding + + FOURTH DAY + + BREAKFAST + + Fresh Fruit + Rolled Oats + Tomato Toast + Rice and Corn Puffs + Graham Bread + Toasted Wafers + Baked Apples + Stewed Fruit + + DINNER + + Potato Soup + Macaroni Baked with Granola + Succotash + Baked Squash + Pearl Barley + Pulled Bread + Oatmeal Crisps + Graham Puffs + Stewed Fruit + Apple Tart + + + FIFTH DAY + + BREAKFAST + + Fresh Fruit + Rolled Wheat + Celery Toast + Baked Potato with Cream Sauce + Corn Cakes + Pulled Bread + Oatmeal Crisps + Stewed Fruit + + DINNER + + Cream Barley Soup + Baked Sweet Potato + Scalloped Tomatoes + Celery + Pearl Wheat + Rye Gems + Graham Bread + Toasted Wafers + Stewed Fruit + Bread Custard + + + SIXTH DAY + + BREAKFAST + + Fresh Fruit + Mixed Mush + Snowflake Toast + Graham Bread + Cream Rolls + Steamed Figs + Stewed Fruit + + DINNER + + Tomato Cream Soup + Potatoes Stewed with Celery + Parsnips with Egg Sauce + Mashed Peas + Oatmeal Blancmange with Cranberry Sauce + Graham Bread + Toasted Wafers + Raised Corn Cake + Stewed Fruit + Nuts + + + SABBATH + + BREAKFAST + + Fresh Fruit + Rice with Fig Sauce + Cream Toast + Whole-Wheat Puffs + Buns + Toasted Wafers + Baked Apples + Stewed Fruit + + DINNER + + Canned Corn Soup + Canned Peas + Macaroni with Egg Sauce + Cracked Wheat + Toasted Wafers + Beaten Biscuit + Fruit Bread + Stewed Fruit + Cranberry Pie + + + FORTY-SEVENTH WEEK + + FIRST DAY + + BREAKFAST + + Fresh Fruit + Corn Meal Mush and Milk + Gravy Toast + Whole-Wheat Puffs + Fruit Bread + Toasted Beaten Biscuit + Baked Chestnuts + Stewed Fruit + + DINNER + + Combination Soup + Baked Potato with Brown Sauce + Scalloped Turnips + Mashed Squash + Graham Grits + Raised Corn Cake + Graham Gems + Toasted Wafers + Stewed Fruit + Apple Tapioca + + SECOND DAY + + BREAKFAST + + Fresh Fruit + Graham Gruel with Toasted Wafers + Blueberry Toast + Breakfast Rolls + Corn Bread + Baked Apples + Stewed Fruit + + DINNER + + Swiss Potato Soup + Baked Sweet Potato + Mashed Beans + Stewed Sweet Corn + Cracked Wheat + Toasted Rolls + Pulled Bread + Graham Puffs + Stewed Fruit + Rice Cream Pudding + + THIRD DAY + + BREAKFAST + + Fresh Fruit + Rolled Wheat with Raisins + Banana Toast + Hoe Cake + Toasted Wafers + Whole-Wheat Puffs + Stewed Fruit + + DINNER + + Vegetable Oyster Soup + Boiled Potatoes with Tomato Cream Sauce + Mashed Parsnips + Mashed Lentils + Graham Grits + Whole-Wheat Bread + Bean Gems + Toasted Wafers + Stewed Fruit + Almonds + + + FOURTH DAY + + BREAKFAST + + Fresh Fruit + Oatmeal + Cream Toast + Potato Cakes + Celery + Corn Bread + Graham Gems + Toasted Wafers + Stewed Fruit + + DINNER + + Parsnip Soup + Scalloped Potatoes + Mashed Peas + Macaroni with Tomato Sauce + Steamed Rice + Whole-Wheat Bread + Graham Gems + Toasted Wafers + Stewed Fruit + Cup Custards + + + FIFTH DAY + + BREAKFAST + + Fresh Fruit + Oatmeal Porridge with Toasted Wafers + Gravy Toast + Whole-Wheat Puffs + Hoe Cakes + Steamed Figs + Stewed Fruit + + DINNER + + Cream Pea Soup + Baked Potato + Boiled Macaroni + Stewed Cabbage and Tomato + Graham Grits + Zwieback + Graham Bread + Corn Puffs + Stewed Fruit + Apple Rose Cream + + SIXTH DAY + + BREAKFAST + + Fresh Fruit + Rolled Oats + Tomato toast + Macaroni with Kornlet + Whole-Wheat Bread + Toasted Wafers + Rye Gems + Stewed Fruit + + DINNER + + Plain Rice Soup + Mashed Potatoes + Baked Squash + Scalloped Beans + Graham Mush + Whole-Wheat Bread + Oatmeal Crisps + Graham Crusts + Stewed Fruit + Baked Apple Loaf + + + SABBATH + + BREAKFAST + + Fresh Fruit + Rolled Rye + Prune Toast + Beaten Biscuit + Whole-Wheat Bread + Graham Crackers + Grape Apples + Stewed Fruit + + DINNER + + Lima Bean Soup + Mashed Sweet Potatoes + Scalloped Tomato + Rice + Fruit Bread + Beaten Biscuit + Stewed Fruit + Farina Blancmange + + + FORTY-EIGHTH WEEK + + + FIRST DAY + + BREAKFAST + + Fresh Fruit + Graham Mash with Dates + Blackberry Toast + Whole-Wheat Puffs + Fruit Bread + Toasted Wafers + Baked Apples + Stewed Fruit + + DINNER + + Green Pea Soup + Boiled Potato with Cream Sauce + Mashed Lima Beans + Stewed Vegetable Oysters + Graham Grits + Corn Puffs + Toasted Wafers + Graham Crusts + Stewed Fruit + Rice Custard Pudding + + + SECOND DAY + + BREAKFAST + Baked Chestnuts + Samp and Milk + Vegetable Oyster Toast + Creamed Potatoes + Toasted Wafers + Graham Bread + Whole-Wheat Puffs + Stewed Fruit + + DINNER + + Bean and Tomato Soup + Mashed Potato + Stewed Split Peas + Macaroni with Egg + Cracked Wheat + Parker House Rolls + Sticks + Corn Puffs + Stewed Fruit + Prune Tapioca + + + THIRD DAY + + BREAKFAST + + Fresh Fruit + Rolled Oats + Prune Toast + Graham Sticks + Fruit Loaf + Baked Apples + Roasted Almonds + Stewed Fruit + + DINNER + + Swiss Potato Soup + Baked Potato + Boiled Beets with Cream Sauce + Macaroni with Tomato Sauce + Rolled Wheat + Fruit Loaf + Rye Gems + Toasted Wafers + Stewed Fruit + Baked Apples with Whipped Cream + + + FOURTH DAY + + BREAKFAST + + Fresh Fruit + Steamed Rice + Lentil Toast + Whole-Wheat Puffs + Graham Crisps + Fruit Bread + + DINNER + + Vegetable Oyster Soup + Mashed Potato + Parsnips with Egg Sauce + Succotash + Boiled Wheat with Lemon Sauce + Graham Crisps + Beaten Biscuit + Whole-Wheat Puffs + Cocoanut Blancmange + Cranberry Jelly + + + FIFTH DAY + + BREAKFAST + + Fresh Fruit + Oatmeal Gruel with Croutons + Tomato Toast + Macaroni with Raisins + Whole-Wheat Puffs + Toasted Wafers + Beaten Biscuit + Stewed Fruit + Baked Apples + + DINNER + + Cream Barley Soup + Mashed Sweet Potato + Mashed Peas + Stewed Celery + Hominy + Cream Crisps + Corn Cake + Graham Bread + Stewed Fruit + Apple Tart + + + SIXTH DAY + + BREAKFAST + + Fresh Fruit + Graham Apple Mush + Tomato Toast + Cream Crisps + Graham Bread + Hominy Gems + Baked Apples + Stewed Fruit + + DINNER + + Cream Pea soup + Boiled Potato + Scalloped Tomatoes + Mashed Squash + Cracked Wheat with Raisins + Graham Bread + Rye Gems + Toasted Wafers + Stewed Fruit + Baked Apples with Cream Sauce + + + SABBATH + + BREAKFAST + + Fresh Fruit + Rice with Raisins + Prune toast + Toasted Wafers + Crescents + Graham Bread + Baked Apples + Cup Custards + Stewed Fruit + + DINNER + + Tomato and Macaroni Soup + Canned Sweet Corn + Cold Boiled Beets, Sliced + Graham Grits + Beaten Biscuit Graham Bread + Toasted Wafers + Stewed Fruit + Prune Pie + + + FORTY-NINTH WEEK. + + FIRST DAY + + BREAKFAST + + Fresh Fruit + Graham Mush with Chopped Figs + Gravy Toast + Cream Rolls + Corn Gems + Baked Chestnuts + Stewed Fruit + + DINNER + Canned Corn Soup + Mashed Potato + Chopped Beets + Stewed Parsnips with Celery + Rolled Wheat + Toasted Rolls + Whole-Wheat Puffs + Graham Bread + Stewed Fruit + Fig Pudding with Orange Sauce + + + SECOND DAY + + BREAKFAST + + Fresh Fruit + Oatmeal + Cracker Toast + Graham Sticks + Currant Puff + Graham Bread + Baked Apples + Stewed Fruit + + DINNER + Cream Pea Soup + Potato Rice + Chopped Cabbage + Scalloped Vegetable Oysters + Browned Rice + Graham Sticks + Raised Corn Cake + Stewed Fruit + Cracked Wheat Pudding + + + THIRD DAY + + BREAKFAST + + Fresh Fruit + Granola Fruit Mush + Cream Toast + Boiled Macaroni + Hoe Cake + Whole-Wheat Bread + Toasted Wafers + Baked Apples + Stewed Fruit + + DINNER + + Vegetable Oyster Soup + Steamed Potato with Cream Sauce + Stewed Corn and Tomatoes + Mashed Squash + Mixed Mush + Pop Overs + Toasted Wafers + Cream Rolls + Stewed Fruit + Cornstarch Blancmange + + + FOURTH DAY + + BREAKFAST + + Fresh Fruit + Graham Grits + Strawberry Toast + Whole-Wheat Puffs + Graham Bread + Cream Rolls + Baked Chestnuts + Stewed Fruit + + DINNER + + Pea and Tomato Soup + Mashed Potato + Stewed Pumpkin + Macaroni Baked with Granola + Pearl Barley + Graham Bread + Sally Lunn Gems + Toasted Rolls + Stewed Fruit + Molded Tapioca + + + FIFTH DAY + + BREAKFAST + + Fresh Fruit + Graham Mush + Tomato Toast + Potato Cakes + Graham Bread + Rye Gems + Toasted Wafers + Stewed Fruit + + DINNER + + Tomato and Macaroni Soup + Potato Snow + Stewed Parsnips + Chopped Turnip + Rolled Rye + Graham Bread + Toasted Wafers + Graham Crusts + Stewed Fruit + Prune Dessert + + + SIXTH DAY + + BREAKFAST + + Fresh Fruit + Rolled Oats + Gravy Toast + Whole-Wheat Puffs + Toasted Wafers + Hoe Cake + Baked Apples + Stewed Fruit + + DINNER + + Mixed Potato Soup + Macaroni with Cream Sauce + Stewed Beans + Scalloped Tomato + Pearl Wheat + Pulled Bread + Corn Cakes + Stewed Fruit + Farina Custard + + + SABBATH + + BREAKFAST + + Fresh Fruit + Rolled Oats + Prune Toast + Fruit Bread + Cream Rolls + Toasted Wafers + Steamed Figs + Cup Custard + Stewed Fruit + + DINNER + + Vegetable Oyster Soup + Macaroni with Kornlet + Canned String Beans + Steamed Rice + Graham Fruit Bread + Cream Rolls + Cranberry Jelly + Fresh Fruit + + FIFTIETH WEEK. + + + FIRST DAY + + BREAKFAST + + Fresh Fruit + Cerealine Flakes + Baked Potato with Cream Gravy + Toasted Wafers + Whole-Wheat Puffs + Hoe Cake + Baked Chestnuts + Stewed Fruit + + DINNER + + Velvet Soup + Broiled Potato + Succotash + Baked Squash + Cracked Wheat + Toasted Rolls + Graham Bread + Crusts + Stewed Fruit + Rice Cream Pudding + + + SECOND DAY + + BREAKFAST + + Fresh Fruit + Corn Meal Mush + Cream Toast + Cream Rolls + Granola Gems + Graham Bread + Baked Apples + Stewed Fruit + + DINNER + + Brown Soup + Baked Potato + Stewed Celery + Mashed Peas with Tomato Sauce + Graham Grits + French Rolls + Rye Bread + Toasted Wafers + Stewed Fruit + Apple Snow + + + THIRD DAY + + BREAKFAST + + Fresh Fruit + Rolled Wheat + Grape Toast + Graham Crisps + Rye Bread + Graham Puffs + Lemon Apples + Stewed Fruit + + DINNER + + Cream Pea Soup + Mashed Potato + Mashed Parsnips + Macaroni with Egg + Pearl Wheat with Raisins + Rye Bread + Toasted Wafers + Currant Puffs + Stewed Fruit + California Grapes + + + FOURTH DAY + + BREAKFAST + + Fresh Fruit + Oatmeal + Tomato Toast + Whole-Wheat Puffs + Graham Sticks + Corn Cakes + Granola + Baked Apples + Stewed Fruit + + DINNER + + Parsnip Soup + Potato Rice + Steamed Squash + Baked Beans + Cracked Wheat + Raised Biscuit + Toasted Wafers + Graham Gems + Stewed Fruit + Farina Blancmange with Cranberry Dressing + + + FIFTH DAY + + BREAKFAST + + Fresh Fruit + Graham Apple Mush + Blackberry Toast + Macaroni with Cream Sauce + Whole-Wheat Puffs + Graham Bread + Toasted Wafers + Stewed Fruit + + DINNER + + Baked Bean Soup + Potato Cakes + Scalloped Tomatoes + Stewed Vegetable Oysters + Rice + Graham Bread + Oatmeal Crisps + Beaten Biscuit + Stewed Fruit + Tapioca Jelly + + + SIXTH DAY + + BREAKFAST + + Fresh Fruit + Rolled Rye + Snowflake Toast + Toasted Wafers + Graham Bread + Corn Puffs + Citron Apples + Stewed Fruit + + DINNER + + Vegetable Oyster Soup + Baked Sweet Potato + Mashed Peas + Boiled Beets with Lemon Dressing + Graham Grits + Pulled Bread + Graham Crusts + Stewed Fruit + + + SABBATH + + BREAKFAST + + Fresh Fruit + Rice with Fig Sauce + Gravy Toast + Fruit Bread + Toasted Wafers + Cream Rolls + Grape Apples + Stewed Fruit + + DINNER + + Kornlet Soup + Mashed Sweet Potato + Pease Cakes + Browned Rice + Buns + Pulled Bread + Cream Rolls + Stewed Fruit + Bananas + + + FIFTY-FIRST WEEK + + FIRST DAY + + BREAKFAST + + Fresh Fruit + Cerealine Flakes + Cream Toast + Graham Puffs + Fruit Bread + Toasted Wafers + Baked Apples + Stewed Fruit + + DINNER + + Swiss Lentil Soup + Boiled Potatoes with Cream Sauce + Scalloped Tomato + Stewed Vegetable Oysters + Pearl Barley + Graham Bread + Rye Gems + Toasted Wafers + Lemon Apples + Stewed Fruit + + + SECOND DAY + + BREAKFAST + + Fresh Fruit + Oatmeal + Vegetable Oyster Toast + Lentil Puree + Toasted Wafers + Corn Puffs + Graham Bread + Stewed Fruit + + DINNER + + Pea and Tomato Soup + Mashed Potato + Mashed Turnip + Parsnip with Egg Sauce + Graham Grits + Raised Corn Cake + Graham Sticks + Stewed Fruit + Ground Rice Pudding + + + THIRD DAY + + BREAKFAST + + Fresh Fruit + Graham Mush with Raisins + Tomato Toast + Graham Bread + Toasted Wafers + Whole-Wheat Puffs + Stewed Fruit + + DINNER + + Parsnip Soup + Baked Potato + Mashed Squash + Stewed Lima Beans + Cracked Wheat + Graham Bread + Cream Crisps + Pop Overs + Stewed Fruit + Bread Custard + + + FOURTH DAY + + BREAKFAST + + Fresh Fruit + Plum Porridge + Dry Toast with Hot Cream + Whole-Wheat Bread + Cream Crisps + Hoe Cake + Granola + Baked Apples + Stewed Fruit + + DINNER + + Vermicelli Soup + Baked Potato with Pease Gravy + Boiled Beets + Stewed Tomatoes + Graham Grits + Whole-Wheat Bread + Toasted Wafers + Beaten Biscuit + Cranberry Tarts + + + FIFTH DAY + + BREAKFAST + + Fresh Fruit + Rolled Oats + Gravy Toast + Baked Sweet Potato + Whole-Wheat Bread + Toasted Wafers + Graham Puffs + Stewed Fruit + + DINNER + + Tomato and Macaroni Soup + Baked Potatoes with Brown Sauce + Mashed Peas + Stewed Dried Corn + Rice + Whole-Wheat Bread + Toasted Wafers + Rye Gems + Stewed Fruit + Nuts and Oranges + + + SIXTH DAY + + BREAKFAST + + Fresh Fruit + Corn Meal Mush + Apricot Toast + Whole-Wheat Puffs + Toasted Wafers + Breakfast Rolls + Steamed Figs + Stewed Fruit + + DINNER + + Cream Pea Soup + Boiled Potato + Stewed Carrots + Celery + Mashed Chestnuts + Cracked Wheat + Raised Corn Cake + Toasted Wafers + Fruit Bread + Stewed Fruit + Rice Cream Pudding + + + SABBATH + + BREAKFAST + + Fresh Fruit + Rolled Oats + Grape Toast + Beaten Biscuit + Roasted Almonds + Stewed Fruit + + DINNER + + Tomato and Vermicelli Soup + Boiled Macaroni + Canned String Beans + Steamed Rice + Beaten Biscuit + Fruit Bread + Toasted Wafers + Stewed Fruit + Fresh Fruit + + + FIFTY-SECOND WEEK + + FIRST DAY + + BREAKFAST + + Fresh Fruit + Plum Porridge + Strawberry Toast + Toasted Wafers + Hoe Cake + Graham Puffs + Baked Chestnuts + Stewed Fruit + + DINNER + Vegetable Oyster Soup + Baked Potato + Cabbage and Tomato + Hulled Corn or Hominy + Graham Grits + Whole-Wheat Puffs + Graham Sticks + Fruit Bread + Stewed Fruit + Snow Pudding + + + SECOND DAY + + BREAKFAST + + Fresh Fruit + Corn Meal Mush + Tomato Toast + Whole-Wheat Puffs + Toasted Wafers + Baked Apples + Stewed Fruit + + DINNER + + Lentil Soup + Mashed Potato + Boiled Macaroni + Canned Okra and Tomato + Corn Bread + Graham Puffs + Toasted Wafers + Stewed Fruit + Fresh Fruit and Nuts + + + THIRD DAY + + BREAKFAST + + Fresh Fruit + Rolled Oats + Dry Toast with Hot Cream + Currant Puffs + Rye Bread + Toasted Wafers + Baked Apples + Stewed Fruit + + DINNER + + Lima Bean Soup + Scalloped Potato + Mashed Peas + Baked Squash + Celery + Rice with Raisins + Rye Bread + Graham Crusts + Toasted Wafers + Stewed Fruit + Apple Manioca + + + FOURTH DAY + + BREAKFAST + + Baked Chestnuts + Rolled Wheat + Gravy Toast + Baked Sweet Potato with Tomato Sauce + Cream Rolls + Graham Puffs + Granola + Stewed Fruit + + DINNER + + Cream Pea Soup + Baked Potato + Stewed Tomatoes + Scalloped Vegetable Oysters + Graham Grits + Graham Bread + Toasted Wafers + Buns + Stewed Fruit + Apple Tart + + + FIFTH DAY + + BREAKFAST + + Fresh Fruit + Cracked Wheat + Vegetable Oyster Toast + Graham Bread + Crusts + Toasted Wafers + Baked Apples + Stewed Fruit + + DINNER + + Potato Soup + Baked Beans + Stewed Parsnips + Pearl Wheat + Graham Bread + Currant Puffs + Toasted Wafers + Stewed Fruit + Rice Cream Pudding + + + SIXTH DAY + + BREAKFAST + + Fresh Fruit + Graham Mush with Dates + Snowflake Toast + Graham Bread + Toasted Wafers + Whole-Wheat Puffs + Baked Apples + Stewed Fruit + + DINNER + + Black Bean Soup + Mashed Potato + Kornlet and Tomato + Macaroni baked with Granola + Farina + Graham Bread + Crescents + Cream Rolls + Stewed Fruit + Cracked Wheat Pudding + + + SABBATH + + BREAKFAST + + Fresh Fruit + Rolled Oats + Blackberry Toast + Pulled Bread + Buns + Beaten Biscuit + Baked Chestnuts + Citron Apples + Stewed Fruit + + DINNER + + Canned Green Pea Soup + Broiled Potato + Macaroni with Egg Sauce + Steamed Rice with Raisins + Buns + Beaten Biscuit + Toasted Wafers + Stewed Fruit + Farina Pie + +COUNTING THE COST. + +The expense of the menus given will vary somewhat with the locality and +the existing market prices. The following analysis of several similar +bills of fare used in widely different localities will serve to show +something of the average cost. The first of these were taken at random +from the daily menus, during the month of January, of a Michigan family +of seventeen persons, grown persons and hearty, growing children, none +younger than six years. In the estimates made of the cost of material, +wherever fractions occurred, the next higher whole number was taken. No +butter was used, a small pitcher of cream for each individual supplying +its place. The milk used for cooking was not counted, since in this case +most of the cream had been removed, and its cost reckoned at the entire +cost of the milk itself, or twenty cents a quart, allowing four quarts +of milk at five cents a quart for one quart of cream. + + BILLS OF FARE. + + BREAKFAST + + Fresh Apples + Toasted Whole-Wheat Wafers + Rolled Wheat with Cream + Grape Toast + Whole-Wheat Puffs + Toasted Wafers + Baked Sweet Apples + Stewed Prunes + Cream + Hot Milk + + _Cost:_ + Apples (fresh and baked), one half peck, 10c.; + one lb. rolled wheat, 5c.; + one and one half lbs. zwieback for toast, 15c.; + one pint of canned grape pulp for toast, 12c.; + puffs (for which beside milk, three eggs at 25c. per doz., and one and + one half lbs. whole-wheat flour at 5c. per lb. were used), 14c.; + two and one half lbs. of California prunes, 37c.; + two qts. cream, an amount quite sufficient for moistening + the toast and supplying a small cream cup for each individual, 40c.; + two lbs. of toasted whole-wheat wafers, 20c. + + --making the entire cost of breakfast $1.53, or + exactly nine cents per person. + + + DINNER + + Lima Bean Soup + Baked Potato with Cream Sauce + Scalloped Vegetable Oysters + Graham Grits + Whole-Wheat Bread + Whole-Wheat Wafers, Toasted + Canned Cherries + Citron Apples with Whipped Cream + Cream + Hot Milk + + _Cost:_ + One and one fourth lbs. Lima beans, 9c.; + one half peck of potatoes, 12c.; + one lb. Graham grits, 5c.; + 1 loaf whole-wheat bread, 10c.; + 2-1/4 lbs. whole-wheat wafers, 23c.; + canned cherries, 25c.; + apples and citron, 10c.; + 3 bunches vegetable oysters, 15c.; + cream (1 cup for the soup, one for the cream sauce, and one for whipped + cream, beside three and one fourth pints for individual use), 50c.; + flour and sugar for cooking, 10c. + + Total, $1.69--a little less than ten cents each. + + + BREAKFAST NO. 2 + + Bananas + Oatmeal + Gravy Toast + Graham Gems + Toasted Wafers + Apple Sauce + Cream + Hot Milk + + _Cost:_ + 1 1/2 doz. bananas, 45c.; + toast, 15c.; + cream for gravy, 5c.; + material for gems (Graham flour, milk, + and a small portion of cream), 8c.; + apple sauce, 10c.; + wafers, 20c.; + cream for individual use, 30c.; + sugar, 5c. + + Total, $1.46, or a trifle more than 8 cents apiece. + + + DINNER NO. 2 + + Tomato and Macaroni Soup + Boiled Potato with Gravy + Mashed Peas + Pearl Barley with Raisins + Whole-Wheat Bread + Toasted Wafers + Canned Berries + Apple Tapioca with Cream + Cream + Hot Milk + + _Cost:_ + For the soup was required two cans of tomatoes at 10c. each, + 2 oz. macaroni at 15c. per lb., and one cup of cream, 27c.; + 1/2 peck of potatoes, 12c.; + 1 1/2 lbs. peas, 6c.; + 1 lb. pearl barley, 5c.; + 1/3 lb. raisins, 5c.; + 1/2 lb. tapioca, 3c.; + apples, 20c.; + cream, 50c.; + canned fruit, 25c.; + flour and sugar, 4c. + + Total, $1.70--ten cents apiece for each member of the household. + + + +The following bills of fare were used by an Iowa family of six persons. +The prices given were those current in that locality in the month of +March. + + BREAKFAST + + Apples + Rolled Oats + Tomato Toast + Toasted Wafers + Graham Gems + Patent Flour Bread + Dried Apple Sauce + Cream + Hot Milk + + _Cost:_ + One sixth peck of apples, 3 1/3c.; + one third lb. rolled oats, 1 2/3c.; + three fourths lb. whole-wheat wafers, 7 1/2c.; + one half can tomatoes, 5c.; + bread for table and for toast, 10c.; + material for gems, 3 1/2c.; + dried apples, 6c.; + sugar, 2c.; + cream and milk, 15c. + + Average cost for each person, 9 1/2 cents. + + + DINNER + + Canned Corn Soup with Croutons + Scalloped Tomato + Parsnip with Egg Sauce + Graham Mush + Buns + Whole-Wheat Bread + Cup Custard + Cream + Hot Milk + + _Cost:_ + One can of corn, 10c.; + tomatoes (using the half can left over from breakfast), 5c.; + bread for the table, for the scalloped tomatoes, + and for croutons for the soup, 10c.; + parsnips, 5c.; + buns, 5c.; + four eggs, 6 1/2c.; + milk and cream, 15c.; + sugar, 2c.; + Graham flour, 1c. + + Average cost, 10 cents apiece. + + +The material for the bills of fare given on the next page was reckoned +at prices current in a city in northern West Virginia, in the autumn, +and was for a family of six persons. + + BREAKFAST + + Browned Rice + Graham Crisps + Whole-Wheat Puffs + Dried Peach Sauce + Cream + Hot Milk + + _Cost:_ + One half doz. bananas, 10c.; + one half lb. rice, 5c.; + puffs, 5c; crisps + 2-1/3c.; + one lb. dried peaches, 8c.; + 2 qts. milk, 10c.; + sugar, 1-1/2c. + + Total, 42 cents, or 7 cents for each individual. + + + DINNER + + Tomato Soup with Croutons + Baked Potatoes + Mashed Peas + Rolled Wheat + Whole-Wheat Bread + Orange Rice + Cream + Hot Milk + + _Cost:_ + One half peck tomatoes, 7-1/2c.; + one fourth peck potatoes, 5c.; + one half lb. rolled wheat, 2-1/2c.; + one fourth loaf of bread to make croutons, 2-1/2c,; + whole-wheat bread, 5c.; + one half doz. oranges,12-1/2c.; + one half lb. rice, 5c.; + two qts. milk, 10c. + + Total, 60 cents, or exactly 10 cents apiece. + + +The following four days' bills of fare,--the first two served by a +Michigan lady to her family of four persons, the second used by an +Illinois family of eight,--although made up of much less variety, serve +to show how one may live substantially even at a very small cost. + + + BREAKFAST NO. 1 + + Apples + Graham Mush with Dates + Toasted Wafers + Bread + Dried Apples Stewed with Cherries + Milk + Cream + + _Cost:_ + Apples, 4c.; + Graham mush and dates, 3c.; + toasted wafers, 3c.; + bread, 2c.; + sauce, 3c.; + milk and cream, 5c. + + Total, 20 cents, or 5 cents apiece. + + + DINNER NO. 1 + + Baked Potatoes with Gravy + Mashed Peas + Oatmeal Blancmange + Whole-Wheat Bread + Stewed Fruit + Milk + Cream + + + _Cost:_ + Mashed peas, 3c.; + baked potato and gravy, 3c.; + whole-wheat bread, 2c.; + milk and cream, 5c.; + Oatmeal Blancmange, 2c.; + Sauce, 5c. + + Total cost, 20 cents, or 5 cents apiece. + + + BREAKFAST NO. 2 + + Apples + Graham Grits + Zwieback + Cream + Milk + + _Cost:_ + Apples, 4c.; + Graham grits, 2c.; + Graham gems, 5c.; + Zwieback, 2c.; + cream and milk, 5c. + + Total, 20 cents, or 5 cents per person. + + + DINNER NO. 2 + + Pea and Tomato Soup + Scalloped Potatoes + Graham Rolls + Rice Custard + Milk + Cream + + _Cost:_ + Soup, 4c.; + potatoes, 1c.; + rolls 4c.; + milk and cream, 5c.; + rice custard, 6c. + + Total, 20 cents, or 5 cents each. + + + BREAKFAST NO. 3 + + Baked Apples + Graham Grits with Cream + Cream Toast + Graham Gems + Graham and Whole-Wheat Wafers + Stewed Prunes + + BREAKFAST NO. 4 + + Oatmeal with Cream + Blueberry Toast + Breakfast Rolls + Graham and Whole-Wheat Wafers + Stewed Apples + + DINNER NO. 3 + + Bean Soup with Croutons + Mashed Potatoes + Pearl Wheat + Macaroni with Tomato Sauce + Oatmeal Crackers + Patent Flour Bread + Fresh Apples + + DINNER NO. 4 + + Rice Soup + Baked Potatoes with Cream Gravy + Baked Beans + Graham Crackers + Whole-Wheat Bread + Fresh Apples + Farina with Cream + + Material necessary to furnish these four meals for eight persons,-- + Six lbs. flour, 18c.; + two lbs. crackers, different varieties, 20c.; + pearl wheat, oatmeal, graham grits, and farina, one half lb. each, 10c.; + one peck apples, 30c.; + prunes, 10c.; + one half lb. rice, 3-1/2c.; + two lbs. beans, 8c.; + one can tomatoes, 10.; + one half peck of potatoes, 13c.; + blueberries, 10c.; + eight qts. milk, 32c.; + macaroni, 5c.; + sugar, 1-1/2c. + + Total, $1.71, or cost to each individual, 5-2/3 cents a meal. + + + +TABLE TOPICS. + + The food on which the man who would be healthy should live must be + selected so as to ensure variety without excess.--_Dr. Richardson._ + + Hearty foods are those in which there is an abundance of potential + energy.--_Prof. Atwater._ + + AN OLD-FASHIONED RECIPE FOR A LITTLE HOME COMFORT.--Take of thought + for self one part, two parts of thought for family; equal parts of + common sense and broad intelligence, a large modicum of the sense of + fitness of things, a heaping measure of living above what your + neighbors think of you, twice the quantity of keeping within your + income, a sprinkling of what tends to refinement and aesthetic + beauty, stirred thick with the true brand of Christian principle, + and set it to rise.--_Sel._ + + For all things have an equal right to live. + 'T is only just prerogative we have; + But nourish life with vegetable food, + and shun the sacrilegious taste of blood.--_Ovid._ + + + + +A BATCH OF DINNERS + +HOLIDAY DINNERS, + +A Special dinner for a holiday celebration has so long been a +time-honored custom in most families, that the majority of housewives +consider it indispensable. While we admire the beautiful custom of +gathering one's friends and neighbors around the hospitable board, and +by no means object to a special dinner on holiday occasions, yet we are +no wise in sympathy with the indiscriminate feastings so universally +indulged in at such dinners, whereby stomachs are overloaded with a +decidedly unhealthful quality of food, to be followed by dull brains and +aching heads for days to come. + +And this is not the extent of the evil. Holiday feasting undoubtedly has +much to do with the excessive use of intoxicants noticeable at such +times. Tempted to overeat by the rich and highly seasoned viands which +make up the bill of fare, the heaviness resulting from a stomach thus +overburdened creates a thirst not readily satisfied. A person who has +noted how frequently one is called upon to assuage thirst after having +eaten too heartily of food on any occasion, will hardly doubt that +indigestible holiday dinners are detrimental to the cause of total +abstinence. + +Then, for the sake of health and the cause of temperance, while an ample +repast is provided, let not the bill of fare be so lavish as to tempt to +gormandizing; and let the viands be of the most simple and wholesome +character practicable, although, of course, inviting. As an aid in this +direction, we offer the following bills of fare;-- + + THANKSGIVING MENUS. + + NO. 1 + + Tomato Soap with Pasta d'Italia + Stuffed Potatoes + Canned Asparagus + Pulp Succotash + Celery + Graham Grits + Fruit Rolls + Graham Puffs + Buns + Canned Peaches + Pumpkin Pie + Baked Chestnuts + Grape Apples + Fresh Fruits + + NO. 2 + + Vegetable Oyster Soup + Potato Puff + Roasted Sweet Potatoes + Parsnip Stewed with Celery + Beet Salad + Boiled Wheat with Raisins + Cream Crisps + Whole-Wheat Bread + Crescents with Peach Jelly + Canned Fruit + Cranberry Tarts + Almonds and Pecans + + + HOLIDAY MENUS. + + NO. 1 + + Canned Corn Soup + Mashed Sweet Potato + Macaroni with Tomato Sauce + Canned Wax Beans or Cabbage Salad + Steamed Rice + Graham Puffs + Fruit Bread + Toasted Wafers + Canned Strawberries + Malaga Grapes + Loaf Cake with Roasted Almonds + Bananas in Syrup + + NO. 2 + + Pea and Tomato Soup + Ornamental Potatoes + Scalloped Vegetable Oysters + Egg and Macaroni + Farina with Fig Sauce + Sally Lunn Gems + Beaten Biscuit + Graham Bread + Apply Jelly + Canned Gooseberries + Prune Pie with Granola Crust + Citron Apples + Pop Corn + +[Illustration: A Picnic Dinner] + + +PICNIC DINNERS + +A picnic, to serve its true end, ought to be a season of healthful +recreation; but seemingly, in the general acceptation of the term, a +picnic means an occasion for a big dinner composed of sweets and +dainties, wines, ices, and other delectable delicacies, which tempt to +surfeiting and excess. The preparation necessary for such a dinner +usually requires a great amount of extra and wearisome labor, while the +eating is very apt to leave results which quite overshadow any benefit +derived from the recreative features of the occasion. It is generally +supposed that a picnic is something greatly conducive to health; but +where everything is thus made subservient to appetite, it is one of the +most unhygienic things imaginable. + +The lunch basket should contain ample provision for fresh-air-sharpened +appetites, but let the food be as simple as possible, and of not too +great variety. Good whole-wheat or Graham bread in some form, with well +sterilized milk and cream, or a soup previously prepared from grains or +legumes, which can be readily heated with the aid of a small alcohol or +kerosene stove, and plenty of fruit of seasonable variety, will +constitute a very good bill of fare. If cake is desirable, let it be of +a very simple kind, like the buns or raised cake for which directions +are given in another chapter. Beaten biscuits, rolls, and crisps are +also serviceable for picnic dinners. Fruit sandwiches--made by spreading +slices of light whole-wheat or Graham bread with a little whipped cream +and then with fresh fruit jam lightly sweetened, with fig sauce or +steamed figs chopped, steamed prunes or sliced bananas--are most +relishable. These should be made on the ground, just before serving, +from material previously prepared. An egg sandwich may be prepared in +the same manner by substituting for the fruit the hard-boiled yolks of +eggs chopped with a very little of the whitest and tenderest celery, and +seasoned lightly with salt. Two pleasing and palatable picnic breads may +be made as follows:-- + + +_RECIPES._ + +PICNIC BISCUIT.--Prepare a dough as for Raised Biscuit, page 145, +and when thoroughly kneaded the last time, divide, and roll both +portions to about one fourth of an inch in thickness. Spread one portion +with stoned dates, or figs that have been chopped or cut fine with +scissors, cover with the second portion, and cut into fancy shapes. Let +the biscuits rise until very light, and bake. Wash the tops with milk to +glace before baking. + +FIG WAFERS.--Rub together equal quantities of Graham meal, and figs +that have been chopped very fine. Make into a dough with cold sweet +cream. Roll thin, cut in shape, and bake. + +If provision can be made for the reheating of foods, a soup, or grain, +macaroni with tomato sauce, or with egg or cream sauce, or some similar +article which can be cooked at home, transported in sealed fruit cans, +and reheated in a few moments on the grounds, is a desirable addition to +the picnic bill of fare. + +Recipes for suitable beverages for such occasions will be found in the +chapter on Beverages. + + +SCHOOL LUNCHES. + +Mothers whose children are obliged to go long distances to school, are +often greatly perplexed to know what to put up for the noonday lunch +which shall be both appetizing and wholesome. The conventional school +lunch of white bread and butter, sandwiches, pickles, mince or other +rich pie, with a variety of cake and cookies, is scarcely better than +none at all; since on the one hand there is a deficiency of food +material which can be used for the upbuilding of brains, muscles, and +nerves; while on the other hand it contains an abundance of material +calculated to induce dyspepsia, headache, dullness of intellect, and +other morbid conditions. Left in an ante-room, during the school +session, until, in cold weather, it becomes nearly frozen, and then +partaken of hurriedly, that there may be more time for play, is it to be +wondered at that the after-dinner session drags so wearily, and that the +pupils feel sleepy, dull, and uninterested? Our brains are nourished by +blood made from the food we eat; and if it be formed of improper or +unwholesome food, the result will be a disordered organ, incapable of +first-class work. + +Again, the extra work imposed upon the digestive organs and the liver in +getting rid of the excess of fats and sugar in rich, unwholesome foods, +continually overtaxes these organs. + +It can hardly be doubted that a large majority of the cases of so-called +overwork from which school children suffer, are caused by violation of +hygienic laws regarding food and diet rather than by an excess of brain +work; or in other words, had the brain been properly nourished by an +abundance of good, wholesome food, the same amount of work could have +been easily accomplished with no detriment whatever. + +Whenever practicable, children should return to their homes for the +midday lunch, since under the oversight of a wise mother there will be +fewer violations of hygienic laws, and the walk back to the school room +will be far more conducive to good digestion than the violent exercise +or the sports so often indulged in directly after eating. When this is +impracticable, let the lunch be as simple as possible, and not so ample +as to tempt the child to overeat. Good whole-wheat or Graham bread of +some kind, rolls, crisps, beaten biscuit, sticks, fruit rolls, and +wafers, with a cup of canned fruit or a bottle of rich milk as an +accompaniment, with plenty of nice, fresh fruits or almonds or a few +stalks of celery, is as tempting a lunch as any child need desire. It +would be a good plan to arrange for the heating of a portion of the milk +to be sipped as a hot drink. In many school rooms the ordinary heating +stove will furnish means for this, or a little alcohol stove or a +heating lamp may be used for the purpose, under the supervision of the +teacher. + +Furnish the children with apples, oranges, bananas, pears, grapes, +filberts, and almonds in place of rich pie and cake. They are just as +cheap as the material used for making the less wholesome sweets, and far +easier of digestion. An occasional plain fruit or grain pudding, cup +custard, or molded dessert may be substituted for variety. Fruit +sandwiches, or a slice of Stewed Fruit Pudding prepared as directed on +page 308 are also suitable for this purpose. + +Rice prepared as directed below makes a wholesome and appetizing article +for the lunch basket:-- + +CREAMY RICE.--Put a pint of milk, one quarter of a cup of best +Carolina rice, a tablespoonful of sugar, and a handful of raisins into +an earthen-ware dish, and place on the top of the range where it will +heat very slowly to boiling temperature. Stir frequently, so that the +rice will not adhere to the bottom of the dish. When boiling, place in +the oven, and bake till the rice is tender, which can be ascertained by +dipping a spoon into one side and taking out a few grains. Twenty +minutes will generally be sufficient. + +Much care should be used in putting up the lunch to have it as neat and +dainty as possible. A basket of suitable size covered with a clean white +napkin is better for use than the conventional dinner pail, in which +air-tight receptacle each food is apt to savor of all the others, making +the entire contents unappetizing, if not unwholesome. + + +SABBATH DINNERS. + +One of the most needed reforms in domestic life is a change to more +simple meals on the Sabbath. In many households the Sabbath is the only +day in the week when all the members of the family can dine together, +and with an aim to making it the most enjoyable day of all, the good +housewife provides the most elaborate dinner of the week, for the +preparation of which she must either spend an unusual amount of time and +labor the day previous or must encroach upon the sacred rest day to +perform the work. + +Real enjoyment ought not to be dependent upon feasting and gustatory +pleasures. Plain living and high thinking should be the rule at all +times, and especially upon the Sabbath day. Nothing could be more +conducive to indigestion and dyspepsia than this general custom of +feasting on the Sabbath. The extra dishes and especial luxuries tempt to +over-indulgence of appetite; while the lack of customary exercise and +the gorged condition of the stomach incident upon such hearty meals, +fosters headaches and indigestion and renders brain and mind so inactive +that the participants feel too dull for meditation and study, too sleepy +to keep awake during service, too languid for anything but dozing and +lounging, and the day that should have fostered spiritual growth is +worse than thrown away. Nor is this all; the evil effects of the +indigestion occasioned are apt to be felt for several succeeding days, +making the children irritable and cross, and the older members of the +family nervous and impatient,--most certainly an opposite result from +that which ought to follow a sacred day of rest. + +Physiologically such feasting is wrong. The wear and consequent repair +incident upon hard labor, calls for an equivalent in food; but when no +labor is performed, a very moderate allowance--is all that is necessary, +and it should be of easy digestibility. Let the Sabbath meals be simple, +and served with abundant good cheer and intelligent thought as an +accompaniment. + +Let as much as possible of the food be prepared and the necessary work +be done the day previous, so that the cook may have ample opportunity +with the other members of the family to enjoy all Sabbath privileges. +This need by no means necessitate the use of cold food nor entail a +great amount of added work in preparation. To illustrate, take the +following-- + + SABBATH BILL OF FARE. + + BREAKFAST + + Fresh Fruit + Rolled Wheat with Cream + Prune Toast + Whole-Wheat Bread + Toasted Waters + Buns + Fresh Strawberries + + DINNER + + Canned Green Corn Soup + Creamed Potato + Green Peas + Tomato and Macaroni + Rice + Toasted Wafers + Beaten Biscuit + Buns + Canned Peaches + Fruit and Nuts + + +Both the rolled wheat and rice may be prepared the day previous, as may +also the prune sauce for the toast, the buns, bread, and nearly all the +other foods. The potatoes can be boiled and sliced, the corn for the +soup rubbed through the colander and placed in the ice chest, the green +peas boiled but not seasoned, and the macaroni cooked and added to the +tomato but not seasoned. The berries may be hulled, the nuts cracked, +and the canned fruit opened. If the table is laid over night and covered +with a spread to keep off dust, a very short time will suffice for +getting the Sabbath breakfast. Heat the rolled wheat in the inner dish +of a double boiler. Meanwhile moisten the toast; and heat the prune +sauce. + +To prepare the dinner, all that is necessary is to add to the material +for soup the requisite amount of milk and seasoning, and heat to +boiling; heat and season the peas and macaroni; make a cream sauce and +add the potatoes; reheat the rice, which should have been cooked by +steaming after the recipe given on page 99. + +All may be done in half an hour, while the table is being laid, and with +very little labor. + + + + +TABLE TOPICS. + + +WATER. + + To the days of the aged it addeth length; + To the might of the strong it addeth strength; + It freshens the heart, it brightens the sight; + 'T is like quaffing a goblet of morning light. + + --_Sel._ + + It is said that Worcester sauce was first introduced as a medicine, + the original formula having been evolved by a noted physician to + disguise the assafetida which it contains, for the benefit of a + noble patient whose high living had impaired his digestion. + + The turnpike road to people's hearts I find + Lies through their mouth, or I mistake mankind.--_Dr. Wolcott._ + + A good dinner sharpens wit, while it softens the heart.--_Daran._ + + Small cheer and great welcome make a merry feast.--_Shakespeare._ + + + + +INDEX. + + Absorption 38 + Acetic acid 119 + Acetic fermentation 119 + Acorn coffee 433 + A fourteenth century recipe 219 + After mealtime 471 + Aladdin cooker 66 + Albumen 26, 53, 78, 365, 384 + Albumenized milk 425 + Alcoholic fermentation 119 + Almond cornstarch pudding 321 + cream 321 + paste, to prepare 298 + sauce 352 + Almonds 212 + blanched 212, 215 + Alum, how to detect in flour 115 + Ancient recipe for cooking barley 95 + Animal food 391 + Anti-fermentatives 192 + Appetite, education of 449 + Apple, the 169 + and bread custard 321 + beverage 433 + cake 344 + charlotte 321 + compote 188 + custard 320, 321 + custard pie 338 + dessert 299 + jelly 206 + jelly without sugar 207 + meringue dessert 300 + pudding, baked 302 + rose cream 300 + sago pudding 311 + Apple sandwich 303 + shape 314 + snow 300 + tapioca 309 + tart 317 + toast 290 + toast water 433 + Apples, directions for serving 179 + in jelly 314 + sour, raw, digestion of 39 + stewed whole 187 + sweet, raw, digestion of 39 + with apricots 189 + with raisins 189 + Apricots 171 + Apricot toast 290 + Arrowroot blancmange 437 + gruel 421 + jelly 437 + Artificial butter 373 + feeding 446 + foods, digestibility of 445 + human milk 444 + Art of dining, the 456 + Asparagus 254 + and peas 255 + on toast 255 + points 255 + preparation and cooking of 254 + recipes for cooking 255 + soup 276, 415 + stewed 256 + toast 290 + with cream sauce 255 + with egg sauce 256 + Assama 135 + Avena 91 + Avenola 429 + + Baccate fruits or berries 168 + Bacteria in gelatine 313 + Bad cookery, evils of 46 + Bad cooking the ally of intemperance 46 + Bain marie 232, 464 + Baked apples 186, 189 + apple loaf 319 + apple pudding 302 + apple sauce 187 + apples with cream 300 + bananas 301 + barley 97 + bean soup 276 + beets 247 + cabbage 250 + corn 265 + egg plant 262 + fish 410 + milk 433 + parsnips 244 + peaches 190 + pears 189 + potatoes 235 + quinces 187 + sweet apple dessert 300 + sweet potatoes 239 + turnips 242 + vegetables 231 + Baking 49 + powders 150 + Banana custard 322 + dessert 310 + dessert with gelatine 315 + pie 338 + shortcake 318 + toast 290 + Bananas 177 + directions for serving 179 + in syrup 301 + Barley 95 + and fruit drink 434 + antiquity of 95 + bread 110 + description of 95 + digestibility of 96 + digestion of 39 + fig pudding 302 + fruit pudding 302 + general suggestions for cooking 96 + grain, structure of 96 + gruel 422 + lemonade 433 + meal in the time of Charles I 96 + milk 434 + milk for infants 443 + nutritive value of 96 + patent 96 + pearl 96 + pot 96 + recipes for cooking 97 + Scotch milled 96 + soup 415 + used for bread making 96 + Batter for bread, test for lightness of 129 + pudding 332 + Beans 222 + boiled in a bag 223 + green, description of 264 + green, recipes for cooking 267 + Lima 267 + pod, digestion of 39 + preparation and cooking of 222 + recipes for cooking 223 + shelled 267 + string 267 + time required for cooking 223 + time required for digestion 222 + Bean and corn soup 276 + and hominy soup 276 + and potato soup 276 + and tomato soup 277 + Bean gems 160 + Beaten biscuit 161 + Beating 55 + Beaumont's experiments 29 + Beef, broiled 399 + broth and oatmeal + comparative food value of 392 + digestion of 39 + economy and adaptability in selection of 398 + jerked 394 + juice 427 + liver of 392 + recipes for cooking 399 + selection of 393 + smothered 400 + soups 411 + stewed 400 + tea 43, 426, 427 + tea and egg 427 + tea in bottles 427 + tea, nutritive value of 426 + Beet coffee 360 + greens 247 + hash 247 + salad or chopped beets 248 + sugar 26 + Beets 246 + baked 247 + preparation and cooking of 246 + recipes for cooking 247 + stewed 248 + with potatoes 247 + Berries 189 + Berry shortcake 318 + toast 291 + Beverages 357 + cold, recipes for 361 + for the sick, recipes for 433 + from fruit juices for the sick 432 + recipes for 360 + Bile 36 + Bills of fare for 52 weeks 487-538 + Bills of fare 440 + Birds baked in sweet potatoes 406 + Black bean soup 277 + Blackberry, the 176 + beverage 361 + cornstarch pudding 303 + mush 293 + syrup 210 + tapioca 310 + Blackberries, directions for serving 181 + Boiled apples with syrup 188 + Boiled beans 223 + beets 248 + cabbage 250 + carrots 246 + cauliflower 251 + custard 322 + custard bread pudding 322 + leg of mutton 401 + macaroni 106 + parsnips 244 + potatoes in jackets 235 + potatoes without skins 235 + potato yeast 141 + rice 99 + rice, digestion of 98 + sweet potatoes 239 + turnips 241 + wheat 87 + Boiling 51, 395 + of vegetables 231 + violent, result of 51 + Bottled beef tea 427 + Bran stock 277 + Brass utensils 58 + Bray 109 + Brazil nuts 213 + Bread and apricot pudding 323 + and fig pudding 323 + and fruit custard 332 + articles from which prepared 110 + care after baking 136 + corn 146 + corn, digestion of 39 + custard, steamed 333 + custard pudding 332 + dryness of 133 + early forms of 109 + entire wheat 112, 138 + for the sick 436 + Graham 138 + heavy, cause of 155 + how to knead 132 + keeping of 137 + perfectly risen 130 + to detect alum in 116 + to detect whiting in 116 + in desserts 297 + fermented 118 + flour, amount of required 126 + made light with air 152 + making, chemistry of 116 + materials, how to combine 125 + milk 142 + moldy 297 + necessary qualities of 111 + of mulberries 110 + overfermentation of 120 + pans 134 + pie 338 + pulled 143 + rye 144 + sour 130, 297 + stale 138 + stale, use of 453 + steamed 140 + test of 140 + the rising of 129 + unfermented, general directions for making 152 + unfermented, time required for baking 155 + unleavened 117 + Vienna 142 + water 142 + white, injurious effects of 111 + whole-wheat 138, 143 + whole-wheat, proportion of phosphates in 112 + Breads, fermented 142 + Breadstuffs and bread-making 109 + Breakfast dishes 287 + miscellaneous 293 + Breakfast, grains for 84 + rolls 160 + Breakfasts and dinners, a year's 481 + the ideal 288 + use of fruits for 288 + Breaking bread 110 + Brewis 293 + Broccoli 251 + recipes 251 + Broiled beef 399 + Broiled birds 406 + fish 410 + mutton chop 401 + potato 238 + steak 430 + Broiling 49, 397 + Brose 93 + Broth panada 428 + vegetable 428 + Brown Betty 305 + bread 146 + sauce 351 + soup 277 + Browned cauliflower 252 + flour in soups 274 + mush 103 + parsnips 244 + rice 100 + sweet potatoes 240 + Budrum 93 + Buns, plain 343 + Butter 364, 370 + absorbent properties of 376 + artificial 373 + digestion of 39 + emulsified 378 + French 378 + good, test for 372 + in ancient times 373 + in bread 127 + keeping qualities of 375 + making 374 + Butterine 373 + Buttermilk, composition of 370 + Butternut 214 + Butter-oil 373 + + Cabbage, description of 248 + baked 250 + boiled 250 + digestion of 39 + hash 250 + preparation and cooking of 249 + recipes for cooking 250 + salad 250 + with celery 250 + with tomatoes 250 + Cake, general directions for making 343 + heat required for baking 344 + icing for 346 + made light with yeast 344 + recipes for making 344 + Calves' brains 392 + Candies 449 + Cane sugar 26 + Canned corn soup 278 + green pea soup 278 + Canning fruit 193 + utensils 197 + Caramel coffee 360 + custard 323 + for coloring soup brown 415 + sauce 352 + Carrots 245 + digestibility of 245 + pie 338 + pudding 323 + recipes for cooking 246 + soup 278 + Carrots boiled 246 + preparation and cooking 245 + stewed 246 + with egg sauce 246 + Casein 26, 78, 365, 372 + Cauliflower 251 + and broccoli, preparation and cooking 251 + recipes for cooking 251 + with egg sauce 252 + with tomato sauce 252 + Celery 253 + and potato hash 254 + recipes for cooking 253 + sauce 352 + soup 278 + to keep fresh 253 + with tomato sauce 254 + Cellar 70 + floor 70 + need of frequent whitewashing 70 + ventilation of 70 + walls 70 + Cereals 78 + Charcoal 47 + Cheese 376 + cottage 377 + Chinese 218 + Cherry, the 171 + jelly 207 + tart 318 + toast 291 + Cherries 189 + direction for serving 179 + to can 202 + Chicken 430 + broth 427 + jelly 430 + panada 428 + China closet 67, 457 + the care of 477 + Chinese soup strainer 273 + Chestnut, the 214 + bread 110 + soup 278 + Chestnuts, boiled 215 + mashed 215 + Chocolate 359 + Chopped beets 248 + cabbage 250 + turnips 242 + Cinders, use of 49 + Citric acid 165 + Citron 173 + apples 186 + Clams 409 + Clear dessert 315 + Clearing the table 471 + Clear jelly, to make 205 + Clotted cream 377 + Coal 47 + Coarse hominy 104 + Cobnut 214 + Cocoa 359 + Cocoanut, the 213 + and cornstarch blancmange 303 + cornstarch pudding 323 + custard 323 + custard cake 345 + flavor 298 + pie 338 + sauce 352 + rice custard 324 + Coffee 359 + Coke 47 + Colander, use of in the preparation of soups 273 + Combination soup 275, 279 + Compartment sink 68, 69 + Compote of apples 188 + Compound stock 414 + Compressed yeast 122 + Condiments 29 + in cookery 46 + Condensed milk 369 + Cooked fruit 185 + Cookery 45 + Cooking of grains 81 + utensils 56 + Copper utensils 58 + Cornaro, experiences of 441 + Corn 101 + and chicken 406 + and tomatoes canned 269 + bread, digestion of 39 + cake 147 + cakes 265 + canned 268 + digestibility of 101 + dodgers 158, 159 + dried 266 + keeping qualities of 102 + lob 102 + mush rolls 160 + pudding 265 + puffs 158 + roasted green 265 + stewed green 266 + Corn meal 102 + and fig pudding 324 + crust 337 + cubes 103 + mush 103 + mush with fruit 103 + pudding 324 + recipes for cooking 103 + suggestions for cooking 102 + Cornstarch blancmange 303 + fruit mold 303, 304 + meringue 324 + pudding, plain 328 + with raisins 303 + with apples 303 + Cottage cheese 377 + Cows' milk, analysis of 364 + milk, prepared for infants 443 + Crab apples, to can 203 + Crab apple jelly 207 + Cracked potatoes 236 + wheat 86, 87 + wheat pudding 304, 324 + Cranberry, the 175 + drink 434 + jelly 207 + pie 339 + Cranberries, to keep 184 + and sweet apples 190 + with raisins 190 + Cream 364, 370 + barley soup 279 + cake 345 + composition of 370 + corn cakes 159 + crisps 161 + digestibility of 370 + filling 337 + for shortcake 319 + Graham rolls 160 + or white sauce 351 + pea soup 279 + pie 339 + sauce 352 + temperature for raising 368 + toast 291 + toast with poached eggs 291 + use of in soups 274 + wholesomeness of 371 + Creamed parsnips 244 + potatoes 237 + turnips 242 + Creamery 371 + Creamy rice 548 + Crescents 145 + Crust coffee 434 + Crusts 157 + Croutons 453 + Cucumber, description of 263 + the serving of 263 + Cupboards 62 + Cupboard ventilation 62 + Cup custard 320, 325 + Currantade 434 + Currant jelly 437 + puffs 157 + Custard, boiled 322 + in cups 320 + plain 328 + puddings 319 + pudding, importance of slow cooking of 319 + puddings, recipes for cooking 320 + sauce 353 + snowball 331 + steamed 330 + tapioca 331 + Cut-glass ware 476 + Cymling 258 + description of 258 + preparation and cooking of 258 + + Date, the 172 + bread 146 + pudding 333 + Decaying vegetables in cellar 70 + Delicate cup cake 345 + Description of Indian corn 101 + Desserts 296 + fruits, recipes for 299 + for the sick 437 + general directions for preparation of 297 + made of fruit, grains, bread, etc., recipes for 302 + made with, gelatine, recipes for 314 + molded 293 + objections to 296 + with crusts, recipes for 317 + with manioca 312 + with sago 311, 312 + with tapioca, recipes for 309 + with tapioca 309 + Devonshire cream 377 + Dextrine 78 + Diabetic biscuit 436 + Diastase86 + Diet of the pyramid builders 218 + for older children 447 + for the young 442 + simplicity in 41 + Digestion deferred by the use of fried foods 54 + hygiene of 40 + in stomach 37 + intestinal 38 + liver 39 + Salivary 37 + time required for 39 + Digestive apparatus 35 + fluids, uses of 38 + Dining, the art of 456 + Dining room, the 456 + furnishing of 456 + temperature of 469 + ventilation of 457 + Dinners, a batch of 543 + holiday 543 + Dinner parties, invitations for 467 + suggestions concerning 466 + Diseased animal food 390 + Disease germs in meat 391 + Dish closet, utensils for 67 + Dish drainer 68 + Dishing up 463 + Dishes, washing the 472 + Dish mop 475 + towel rack 74 + Double boiler 53, 81 + in the preparation of gravies 351 + in the preparation of gruels 421 + substitute for 81 + Double broth 414 + Dough 117 + kneading the 131 + Drafts and dampers, management of 49 + Draining dishes 475 + Drain pipes 64 + Dried apple pie 339 + apple pie with raisins 339 + apples with other dried fruit 191 + apples 190 + apricot pie 339 + apricots and peaches 191 + pears 191 + Drinks and delicacies for the sick 432 + Dropped eggs 386 + Drupaceous fruits 168 + Dry granola 293 + Drying fruit 211 + Drying towels 475 + Dry toast with hot cream 292 + Duck, digestion of 39 + + Eating between meals 449 + hastily 40 + too much 42 + when tired 42 + Effects of cooking fat 53 + Egg gruel 422 + lemonade 434 + panada 429 + plant, description of 262 + sauce 352, 353 + Egg Cream 434 + Eggs and macaroni 107 + composition of 380 + digestion of 39 + for the sick, recipes for 431 + for use in desserts 297 + how to choose 381 + how to keep 382 + in cream 386 + in shell 384 + in sunshine 385 + micro-organisms in 381 + poached 386 + poached in tomatoes 385 + recipes for cooking 384 + stale 297 + test for 381 + to beat 383 + use of in unfermented breads 154 + Evaporation 54 + Evaporated peach sauce 191 + Extension strainer 421 + + Fancy omelets 387 + Farina 88, 89 + blancmange 304 + custard 325 + fruit mold 304 + molded 89 + nutritive value of 89 + pie 339 + pudding 325 + recipes for cooking of 89 + with fig sauce 89 + with fresh fruit 89 + Fat, decomposition by the action of heat 54 + Fats 26 + effects of cooking upon 53 + Fatty matter 42 + Fermentation 118 + the different stages of 119 + temperature for 121 + the process of 118 + Fermentative agents 120 + Fermented breads 142 + recipes for 142 + Fibrin 26, 78 + Field corn 101 + Fig, the 176 + layer cake 345 + pudding, steamed 333 + Filbert, the 214 + Filters 69 + Fine hominy or grits 104 + Fires, care of 48 + Fish 408 + as a brain-food 408 + baked 410 + best method for cooking 410 + boiled 410 + broiled 410 + how to select and prepare 409 + parasites in 408 + recipes for cooking 410 + Flavoring suggestions for 298 + Flaxseed tea 434 + Floated egg 431 + Floating island 325 + Floors, kitchen 61 + Flour, to keep 115 + absorbent quality of 126 + adulteration of, how to select 116 + deleterious adulteration of 115 + entire wheat 114 + Graham, how to test 114 + gruel 422 + how to select 113 + measuring of 55 + Flummery 93 + Foam omelets 387 + Foamy sauce 353 + Food amount required 42 + apologies for 469 + Food elements 25 + changes in by cooking 45 + correct proportion of in wheat 79 + deficiency of 43 + excess of 42 + nitrogenous, subject to rapid decomposition 118 + proportions of 28 + uses of 27 + Food for infants 444 + for infants, quantity of 445 + for the aged and the very young 439 + for the aged, requirements for 439 + for the sick 418 + for the sick, to heat 420 + for the sick, utensils for the preparation of 420 + mucilaginous, excellent in gastro-enteritis 444 + Foods 35 + adding to boiling liquids 54 + combinations of 28, 43 + digestion of 35 + effects of hard and soft water upon 52 + Fowl, broiled 406 + to stuff 406 + to truss 405 + Fowls, digestion of 39 + Fragments and left-over food 452 + French butter 378 + rolls 145 + Fresh fruit compote 301 + fruit pie 336 + Fried foods for breakfast 287 + Frosted fruit 181 + Frozen fish 410 + Fruit 164 + acids 165 + beverage 361 + cake 346 + canned, selection of 193 + canned, the storing of 198 + canned, to open 199 + canned, to sterilize 193 + canning, causes of failure in 198 + canning of 193 + cans, to test 193 + cause of decay 192 + cellar, the 184 + cooking of for jelly 204 + crackers 162 + custard 325 + dessert 299 + directions for picking and handling 182 + directions for serving 179 + dried, for cake 343 + foam dessert 315 + for the sick 432 + for the table 178 + general directions for cooking 185 + how to keep fresh 182 + ices 211 + jelly 204 + jelly cake 345 + jelly, recipes for 206 + jelly, storing of 206 + jelly, straining the juice for 204 + jelly, time required for boiling juice 205 + juices for the sick 432 + juices, recipes for 209 + loaf 142 + loaf with Graham or whole-wheat flour 146 + or vegetables in tin cans 199 + pie 339 + pudding 305 + rolls 142, 161 + sandwich 545 + sauce 354 + shape 315 + shortcake 318 + sugar 26 + syrup 210 + tapioca 310 + the storing of 183 + the circulation of juice in 178 + the preservation of 192 + to cook for canning 194 + use of spices with 185 + Fruits, analysis of 166 + at the beginning of a meal 168 + dried 298 + drying of 211 + for breakfast 288 + in jelly 208 + kinds most easily digested 165 + recipes for cooking 186 + stale 167 + structure of 165 + their value as nutrients 165 + Frumenty 87, 293 + Frying 53 + Fuel 47 + economical use of 48 + waste of 51 + + Galvanized iron ware 57 + Game, suggestions for selection of 403 + Garbage 479 + Gasoline and gas 47 + Gastric juice 36 + Geese and ducks, suggestions for selection of 404 + Gelatine, a culture medium 313 + custard 315 + nutritive value of 313 + preparation of for deserts 314 + Gem irons 152 + irons, filling of 156 + Germs in stale fruits 167 + in the fermentation of bread 120 + Glass, care of 476 + utensils 477 + Glucose 26 + Gluten 78 + custard 431 + cream 422 + gruel 422 + meal custard 431 + meal gems 436 + meal gruel 422 + mush 429 + Gofio 95 + Gold and silver cake 346 + Gooseberry 174 + tart 318 + Gooseberries, directions for serving 179 + to can 200 + Graham apple mush 90 + bread 139, 144 + crisps 161 + flour 88, 113 + gems 157 + grits 89 + grits gruel 423 + grits, how manufactured 88 + grits, nutritive value of 89 + grits pudding 325 + gruel 422 + mush 90 + mush with dates 90 + puffs 156, 157 + rolls 160 + salt-rising bread 147 + Grain and fruit diet for the aged 440 + Grains 78 + an economical food + and liquids employed for cooking 82 + composition of 78 + digestibility of 78 + for the sick 429 + for breakfast 84 + importance of variety and use of 79 + insalivation of 80 + in soups 274 + insufficiently cooked not easily digested 81 + left over 454 + nutritive value of 78 + suggestions for cooking 81 + use of by other nationalities 79 + use of condiments with 79 + Granite ware 57 + utensils, to clean 474 + Granola 429 + crust 337 + fruit mush 91 + gems 159 + mush 91 + peach mush 91 + Granular corn meal 102 + Grape apples 301 + fruit, the 173 + beverage 361 + jelly 208 + jelly pie 340 + juice 209 + sugar 26 + tart 338 + toast 292 + Grapes, to keep 184 + directions for serving 180 + Gravy toast 291 + Gravies and sauces 350 + and sauces for vegetables, recipes for 351 + to flavor 351 + Green bean soup 280 + beans, preparation and cooking of 264 + corn 264 + corn, boiled 265 + corn preparation and cooking of, recipes 264, 265 + corn soup + pea soup 280 + peas, dried 222 + peas, preparation and cooking of 264 + Ground air 70 + Ground rice pudding 326 + Gruel, barley 422 + egg 422 + flour 422 + gluten meal 422 + Graham 422 + Indian meal 423 + lemon oatmeal 403 + milk oatmeal 423 + oatmeal 424 + of prepared flour 423 + peptonized gluten 424 + raisin 424 + strainer 421 + Gruels 420 + recipes for 421 + Gum arabic water 435 + + Hasty pudding 102 + Hazelnut, the 214 + Hickory nut, the 214 + Hoecake 139 + Holiday dinners 543 + feasting 543 + menus 544 + Homemade macaroni 106 + Hominy 102, 104 + gems 158 + Honey 26 + Hop yeast 141 + Hot butter toast 419 + lemonade 435 + milk 376, 425 + water 435 + Household workshop 60 + + Iced milk 357 + tea 357 + water 357 + Ice in refrigerator 68 + Icelandic bread 110 + Iceland moss blancmange 437 + moss jelly 437 + Imperial rolls 145 + Indian corn 101 + Indian meal gruel 423 + Indigestion caused by bad cooking 46 + Infants' food 444 + Intestinal digestion 38 + juice 36 + Invalid food 426 + Irish moss lemonade 435 + potatoes 233 + Iron rust 57 + utensils 57 + Ivory handles 477 + + Jam pudding 305 + Japanned goods 477 + Jellied oatmeal 94 + Jelly, apple 206 + cherry 207 + crab apple 207 + cranberry 207 + custard pie 340 + for the sick 419, 437 + grape 208 + orange 208 + pear 208 + plum 208 + producing principle 165 + quince 208 + with fruit 316 + Julienne soup 415 + Junket 425 + + Keeping fresh fruit 182 + Kerosene oil 47 + Kitchen brushes 75, 76 + clock 62 + conveniences 70 + drain pipes 64 + floor 61 + flowers in 62 + furnishing 61 + furniture 62 + good sized one 61 + location of 60 + plumbing 64 + refuse 64 + sanitary 61 + sink, best material for 64 + slate 63 + table 63 + utensils 66 + ventilation 61 + woodwork 62 + Kneading 55, 131 + table 74 + Kornlet and tomato soup 280 + soup 280 + Koumiss 425 + + Lamb 402 + comparative nutritive value of 392 + Layer pudding 316 + Lead-adulterated tin 57 + test of 58 + Leaven 121 + Left-over foods, care of 453 + fragments in soup 275 + Legumes 217 + composition of 217 + digestibility of 218 + green 219 + suggestions for cooking 319 + value as strength producers 218 + Legumin 217 + Lemon, the 173 + Lemonade 362 + Lemon apples 187 + cornstarch pudding 326 + drill 72 + filling 338 + flavor 299 + jelly 316 + meringue custard 340 + oatmeal gruel 423 + pie 340 + pudding 326 + pudding sauce 354 + shortcake 318 + syrup 210 + Lemons and oranges, to keep 184 + Lentil and parsnip soup 281 + gravy with rice 226 + Lentil meal 225 + puree 226 + soup 281 + toast 292 + Lentils, description of 225 + mashed with beans 226 + recipes for cooking 226 + Lettuce 256 + to clean 230 + to serve 257 + Lignite 47 + Lima bean soup 281 + Lime, the 173 + Liquid, quantity required for bread making 126 + Liquid yeast 140 + Liquids best suited for cooking 51 + Liver digestion 39 + Loaf cake 347 + Loaf, size of 133 + Lobsters 409 + Love apple 260 + Luncheon, cold, provision for 545 + + Macaroni 105 + boiled 106 + description of 105 + in soups 274 + pudding 326 + recipes for cooking 106 + soup 281, 416 + to select 105 + to prepare and cook 106 + to keep 105 + with cream sauce 106 + with kornlet 294 + with granola 106 + with raisins 293 + with tomato sauce 106 + Maize 101 + meal 102 + Mallic acid 165 + Manioca 309 + with fruit 312 + Maple sugar 26 + Mashed cabbage 250 + beans 224 + peas 221 + parsnips 244 + potatoes 236 + sweet potatoes 240 + Mashed turnips 243 + Mastication 37 + Materials, mixing of 55 + Meals, drinking at 41 + eating between 41 + service of 464 + Measures and weights, comparative table of 55 + Measuring 54 + dry materials 55 + flour 55 + liquids 55 + salt 55 + sugar 55 + Meat broth 426 + diseased 390 + extracts 43 + for children 448 + importance of simple cooking of 392 + nutritive value of 389 + pies 392 + preparation and cooking of 395 + preservation of 394 + soup, recipes for 415 + soup, preparation and cooking of 412 + soup 410 + selection of 393 + Meats for the sick, recipes for 430 + left over 454 + Melon, the 176 + directions for serving 180 + Menu cards 468 + Metate 148 + Micro-organisms in gelatine 313 + Milk, absorbent properties of 367 + adulteration of 365 + albumenized 425 + and contagious diseases 366 + and lime water 425 + baked 433 + bread 127 + bread with white flour 142 + care of 367 + composition of 364 + condensed 369 + cream and butter 364 + diet 425 + diet for the young 442 + digestion of 39 + dishes, washing of 367 + diseased 365 + for cooking purposes 52 + hot 376, 425 + left over 455 + oatmeal gruel 423 + panada 429 + porridge 423 + preparations of 425 + recipes for 376, 425 + sugar 26 + to sterilize for immediate use 368 + to sterilize to keep 369 + use of in soups 274 + utensils for keeping 366 + yeast bread 147 + Minced chicken 430 + steak 430 + Mineral elements 26, 78 + soap 477 + Miss B's salt-rising bread 143 + Mixed lemonade 362 + fruits, to can 202 + mush 94 + vegetable broths 428 + Mock cream 354 + Molasses sauce 354 + Molded farina 89 + rice, or snow balls 327 + tapioca with fruit 310 + wheat 88 + Mrs. T's caramel coffee 360 + Mulberry, the 176 + Mush, rye 101 + Mutton broth 428 + chop 430 + chops, stewed 402 + comparative nutritive value of 392 + digestion of 39 + recipes for cooking 401 + rules for selection of 393 + stewed 402 + + New potatoes 236 + Nitrogenous elements, importance in dietary for children 448 + Nursing bottles 447 + Nuts 212 + recipes for serving 215 + to keep fresh 215 + + Oatcakes 92 + Oatmeal blancmange 94 + bread 147 + character of 92 + crisps 162 + drink 362 + for children 93 + fruit mush 94 + gems 159 + gruel 424 + in soups 274 + mush 94 + porridge 95 + preparation and cooking of 93 + proportion of nitrogenous element in 92 + recipes for cooking of 94 + soup 281 + time required for the digestion of 93 + with apple 95 + Oat, the 91 + ancient use of 91 + a staple article of diet with the Scotch peasantry 91 + description of 91 + Dr. Johnson's definition of 92 + how prepared for food 92 + nutritive value of 91 + Oil and gas stoves 95 + Oleomargarine 373 + Olive, the 171 + Omelet, foam 387 + plain 387 + soft 388 + Omelets, fancy 387 + recipes for making 387 + One-crust peach pie 341 + Onions 267 + Orangeade 362, 435 + Oranges and apples 190 + cake 346 + custard 327 + dessert 316 + directions for serving 180 + flavor 299 + float 327 + in jelly 317 + pie 208, 317 + pudding 341 + rice 100 + sauce 354 + syrup 210 + whey 437 + Ornamental potatoes 238 + Oven, heat of for baking unfermented bread 153 + proper temperature of 134 + test for heating of 50, 136 + thermometer 50 + Oysters 409 + digestion of 39 + + Paddy fields 98 + Paint for kitchen walls 62 + Panada, recipes for 428 + Pan broiled steak 399 + Pantry, the 67 + Parched grain coffee 360 + Parker House rolls 145 + Parsnip beer 243 + boiled 244 + boiled, digestion of 39 + browned 244 + creamed 244 + description of 243 + mashed 244 + preparation and cooking of 243 + recipes for cooking of 244 + soup 281, 282 + stewed 245 + stewed with celery 345 + with cream sauce 244 + with egg sauce 244 + with potato 245 + Partridges 404, 406 + to dress 404 + Passover bread 148 + Pasta d'Italia 105 + Pastry and cake 333 + indigestibility of 334 + Paste for pies 336 + for tart shells 337 + Pates 392 + Patent barley 96 + Pea and tomato soup 282 + Peach, the 170 + cream 301 + custard pie 341 + digestion of 39 + jelly 208 + mush 294 + meringue 327 + sauce 355 + tapioca 311 + toast 292 + Peaches 189 + and cream, directions for serving 180 + and pears, directions for serving 180 + to can 201 + Peanut bread 110 + the, or ground nut 214 + Pear, the 170 + Pearl barley 96 + barley with lemon sauce 97 + barley with raisins 97 + wheat 87 + Pearled wheats 86 + Pears, to can 201 + Peas bainock 220 + cake 221 + canned 269 + description of 220 + gravy 352 + green, description of 264 + green, recipes for cooking of 266 + pudding 220 + puree 221 + recipes for cooking 221 + sausage 221 + stewed 266 + the history 220 + Pecan, the 214 + Pectic acid 165 + Pemmican 394 + Peptonized gruel 424 + milk for infants 426 + Percolater holder 73 + Perforated sheet iron pans for rolls 152 + Phosphates in wheat 86 + Picnic biscuit 546 + dinners 545 + pudding 327 + Pie, fresh fruit 336 + crust, raised 319 + with one crust 335 + Pies, general suggestions for making 334 + paste for 336 + recipes for making 336 + Pigeons 406 + to select 404 + Pineapple, the 178 + beverage 362 + cake 347 + directions for serving 180 + lemonade 362 + tapioca 347 + Pineapples, to cane 203 + Pink dinners 468 + lemonade 362 + Pippins and quinces 187 + Plain cornstarch pudding 328 + custard 328 + fruit pudding 305 + omelets 387 + pudding sauce 355 + rice soup 282 + Plaster of Paris in flour 116 + Plum, the 170 + jelly 208 + porridge 90 + Plums 189 + to can 202 + with sweet apples 202 + Poached eggs with cream sauce 386 + Poisonous mussels 409 + substances produced in fried foods 54 + Polenta 102 + Pomaceous fruits 168 + Pomegranate, the 174 + Pop corn 101, 104 + pudding 330 + Popovers 159 + Porcelain-lined utensils, to wash 474 + ware 57 + Pork, digestion of 39 + Porridge, milk 423 + Potato and rice soup 282 + and vermicelli soup 283 + bread 143 + bread with whole-wheat flour 144 + browned 238 + cake with egg 237 + cake 237 + chemistry of cooking 233 + cooked in jackets 234 + digestion of 39 + frozen 233 + hash 240 + Irish, description of 233 + paring of 234 + preparation and cooking of 234 + recipes for cooking of 235 + snowballs 237 + soup 282 + sprouts, poisonous 239 + stewed with celery 237 + structure of 233 + sweet, preparation and cooking of 238, 239 + yeast in bread making 140 + Pot barley 96 + roast lamb 401 + Poultry and game 402 + and game, recipes for cooking 406 + less stimulating than game 402 + suggestions for selecting 403 + Preparation of mushes with meal or flour 83 + Prepared food for infants 444 + Prune, the 171 + marmalade 191 + pie 341 + pudding 305, 328 + toast 292 + whip 328 + Prunes 191 + Pulled bread 143 + Pulp succotash 224 + Pumice stone 477 + Pumpkin 259 + baked 260 + canned 269 + dried 260 + pie 342 + pie without eggs 342 + recipes for cooking of 260 + stewed 260 + Puree with chicken 416 + Putrefactive fermentation 119 + + Quails 406 + Quantity of food for the aged 441 + Quince, the 170 + jelly 208 + + Radish 256 + description of 257 + Radishes, to serve 257 + Raised biscuit 145 + corn bread 146 + pie crust 319 + Raisin gruel 424 + panada 429 + Range ventilator 61 + Raspberries, blackberries and other small fruits 200 + directions for serving 181 + Raspberry, the 176 + manioca mold 312 + Raw eggs 431 + potato yeast 140 + Recipes for canning fruit 200 + for cooking rye 101 + for steamed pudding 332 + for unfermented bread 156 + for yeast 140 + Red rice mold 307 + sago mold 311 + sauce 355 + Refrigerator 68 + Rice and fruit dessert 307 + and strawberry dessert 308 + and stewed apple dessert 307 + and tapioca pudding 307 + and apple custard pudding 329 + balls 333 + best methods of cooking 99 + cream pudding 306 + custard pudding 329 + description of 97 + digestibility of 97 + digestion of 39 + division in food elements 98 + dumpling 306 + fruit dessert 306 + flour 98 + flour mold 307 + history of 97 + kernel, structure of 98 + meringue 305 + preparation and cooking of 99 + pudding with raisins 98 + recipes for cooking of 329 + requisites for cultivation of 306 + snow 329 + snowball 306 + snow with jelly 329 + soup 415 + time required for digestion of 98 + to clean 99 + water 424 + with eggs 329 + with fig sauce 99 + with lemon 294 + with peaches 100 + with raisins 100 + Roast beef 399 + chicken 406 + mutton 401 + turkey 407 + Roasted potatoes 235 + sweet potatoes 240 + Roasting 49, 397 + Rochelle salts 151 + Roll, fruit 142 + Rolled oats 95 + rye 101 + wheat 86, 87 + Rolls 145 + Rose cream 355 + Rough rice 98 + Rust, to remove 477 + Rye, appearance of 100 + bread 144 + description of 100 + flour 100 + meal 100 + nutritive value of 100 + puffs 157 + + Sabbath bill of fare 549 + dinners 548 + Sago and fruit custard pudding 330 + and potato soup 283 + custard pudding 330 + digestion of 39 + fruit pudding 312 + pudding 312 + sauce 355 + soup 415 + Saleratus 149 + Salicylic acid, in fruit 192 + Saliva, the 36 + Sally Lunn gems 158 + Salmon, digestion of 39 + Salsify, description of 263 + preparation and cooking of 263 + recipes for cooking of 264 + Salted fish 409 + Salted meats 394 + Salt, measuring of 55 + Samp 103 + Sanitary customs among the Jews 390 + Sauce for desserts and puddings, recipes for 352 + Sauteing 53 + Scalloped beans 223 + cauliflower 252 + egg plant 262 + potatoes 237 + turnips 242 + vegetable oyster 264 + Scallops 409 + School lunches 546 + Scientific cookery, principles of 47 + Scotch broth 283 + milled barley 96 + Scrambled eggs 386 + Scraped steak 430 + Sea kale 256 + Sea moss 309 + blancmange 312 + Seasonings 31 + Semolina 105 + Setting the sponge 124 + Shaken milk 378 + Sheep's kidneys 392 + Shell fish 409 + Sherbet 362 + Shortcake, banana 318 + lemon 318 + strawberry 318 + Silver, care of 476 + to remove egg tarnish from 473 + Simmering 53 + Simple custard pie 342 + stock, or broth 414 + Sink in kitchen 64 + Skim milk, composition of 370 + Slippery elm tea 435 + Small fruits 191 + Smoked meats 394 + Smooth apple sauce 188 + Smothered beef 400 + chicken 407 + Snowball custard 331 + Snowballs 327 + Snowflake toast 292 + Snow gems 159 + Snow pudding 317, 329 + Snow, use of in place of eggs 298 + Soda 149 + use of in cooking vegetables 231 + Soft custard 431 + omelet 388 + Soup, digestion of 39 + digestibility of 272, 412 + seasoning of 275 + Soups 271 + economical value of 272 + from grains and legumes, to prepare 272 + recipes for making 276 + selection for material for 411 + to flavor 273 + to thicken 274 + Sour bread 130 + Sowens 93 + Spaghetti 105 + Spice and flavorings 185 + Spinach 252 + description of 252 + preparation and cooking of 252 + Split pea soup 283 + Sponge 127 + cake 347 + how to secure the best temperature 127 + when sufficiently light 129 + Spoons, kind to be used in measuring 55 + Squash, baked 259 + canned 269 + mashed 258 + pie 342 + pie without eggs 343 + summer 258 + winter 259 + Stains, removal of 477 + Stale bread 138 + Starch 26, 78 + action of cold water upon 53 + action of hot water upon 53 + Steak, pan broiled 399 + Steam cooker 71, 81 + cooker for grains 81 + Steamed apples 188 + chicken 407 + custard 330 + eggs 386, 431 + potatoes 235 + prunes 545 + pudding 332 + rice 99 + rice, digestion of 98 + squash 259 + sweet potatoes 240 + turnips 242 + Steaming 53, 397 + different methods of 53 + vegetables 231 + Steel knives, to clean 474 + Sterilized milk 369 + for infants 443 + Stewed apples 188 + asparagus 256 + beans 224 + beef 400 + beef with vegetables 400 + beets 278 + cabbage 250 + carrots 246 + cauliflower 252 + celery 253, 254 + chicken 407 + corn and tomatoes 261 + crab apples 189 + fruit pudding 308 + Lima beans 224 + mutton 402 + mutton chop 402 + parsnips 245 + pears 188 + potato 237 + squash 258 + raisins 190 + turnips 242 + Stewing 53, 396 + proper temperature for 53 + Sticks 160 + St. Martin, Alexis; experiments on 29 + Stock 410 + preparation of 413 + to clarify 414 + to cool 413 + to strain 413 + Stomach digestion 37 + Storeroom 68 + Stoves and ranges 65 + Strawberry, the 175 + charlotte 330 + minute pudding 308 + shortcake 318 + Strawberries, to can 200 + String beans, canned 269 + Stirabout 102 + Stirring 55 + of grains 83 + Stuffed potatoes 236 + Succotash 224 + Sugar 78 + amount of required, in canning 196 + cane 26 + crisps 348 + excess of in fruit jelly 204 + fruit 26 + grape 26 + in canned fruit 194 + measuring of 55 + milk 26 + to color 299 + Summer squash 258 + squash, preparation and cooking of 258 + squash, recipes for cooking 258 + succotash 266 + Swedish bread 110 + Sweet apple custard pie 343 + pudding 308 + sauce with condensed apple juice 189 + Sweet corn 102 + Sweet potato 238 + pie 343 + soup 383 + to dry 240 + Swiss lentil soup 284 + Swiss potato soup 283 + + Table, the 461 + appointments of 462 + arrangement of 463 + for estimating the amount of food required for infants 446 + in kitchen 63 + linen, care of 477 + linen, colored 479 + linen, washing of 478 + manners 458 + of nutritive values of foods 484-486 + refuse 480 + setting the 462 + the setting of over night 463 + topics 44, 59, 77, 108, 162, 216, 226, 270, 286, 295, 349, 356, + 363, 379, 388, 417, 438, 450, 455, 470, 480, 542, 550 + Tamarind water 435 + Tapeworm 391 + Tapioca and fig pudding 311 + cream soup 416 + custard 331 + digestion of 39 + filling 338 + jelly 311 + pudding 331 + soup 415 + Tartaric acid 165 + Tea 358 + and coffee, adulteration of 359 + and coffee, substitutes for 359 + not a food 359 + use of, detrimental 358 + Temperature 56 + for bread-making 128 + Test for bad water 69 + Testimony of St. Pierre 391 + Thanksgiving menus 544 + Theine 358 + Tin closet, list of utensils for 67 + utensils 57 + Tinware, action upon by acids 57 + adulterated with lead 58 + Tisane 363 + Toast 139 + apple 290 + apricot 290 + asparagus 290 + banana 290 + berry 291 + celery 291 + cherry 291 + cream 291 + for the sick 419 + grape 292 + gravy 291 + lentil 291 + peach 292 + prune 292 + preparation of 289 + recipes for 290 + snowflake 290 + tomato 293 + vegetable oyster 293 + water 435 + Tomato and macaroni soup 284 + and okra soup 284 + and rice soup 282 + cream gravy 352 + cream soup 284 + description of 260 + gluten 429 + gravy 261, 352 + preparation and cooking of 260 + pudding 262 + recipes for 261 + salad 261 + soup 416 + soup with vermicelli 284 + toast 293 + with okra 262 + Tomatoes, baked 261 + canned 269 + scalloped 261 + stewed 262 + Tortillas 148 + Trays for invalids, suggestions for preparing 419 + Trichinae 391 + Turkey, roast 407 + suggestions for selection of 404 + Turnips, baked 242 + boiled 241 + chopped 242 + composition of 241 + description of 240 + digestion of 39 + scalloped 242 + in juice 242 + mashed 242 + preparation and cooking of 241 + recipes for cooking 241 + steamed 242 + stewed 242 + with cream sauce 243 + Tyrotoxicon 376 + + Unfermented batter bread 154 + bread 148 + recipes for 156 + wine 209 + Unleavened bread 117 + Unripe fruits 165 + Utensils for bread-making 127 + + Variety cake 348 + Veal 402 + comparative nutritive value of 392 + rules for selection of 393 + Vegetable broth 426, 428 + brush 76 + casein 217 + casein hardened by the use of hard water 156 + hash 238 + marrow 258 + marrow, description of 258 + oyster, description of 263 + oyster, preparation and cooking of 263 + oysters, recipes for cooking 264 + oyster soup 285 + oyster toast 293 + press 71 + Vegetable soup 285 + Vegetables 228 + canning of 268 + composition of 228 + decayed 229 + dietetic value of 228 + fresh, value of 229 + keeping of 229 + left over 454 + overdone 231 + preparation and cooking of 230 + recipes for canning 268 + shredded in soups 274 + sprouted 229 + stale 229 + storing of 229 + time required for cooking 231 + to keep after cooking 232 + to select 229 + underdone 231 + Velvet soup 285 + Ventilation of china closet 67 + of cupboards 62 + of kitchen 61 + of pantry 67 + Ventilator 61 + Vermicelli 105 + pudding 331 + in soups 274 + soup 285, 286, 416 + Vienna bread 142 + Vitellin 381 + + Waiters, general suggestions for 466 + Waiter, the handy 72 + Walnut, the 214 + Wall cabinet 73 + Warmed-over potatoes 238 + Washing the dishes 472 + Waste barrel, the 479 + Water, action of upon food elements 52 + amount of for cooking vegetables 230 + boiling point at different altitudes 52 + boiling point at sea level 52 + boiling, temperature of 51 + bread 126, 142 + comparative value of use of hot and cold in cookery 52 + rice 424 + supplies 69 + supplies, tests for 69 + tamarind 422 + to increase the boiling point of 52 + Wheat-berry flour 113 + cracked 86 + description of 85 + Wheatena 429 + Wheat, finer mill products of 88 + flour, nutritive elements of 111 + gluten 429 + meal 88 + molded 88 + oats and barley coffee 361 + pearled 86 + preparation and cooking of 86 + recipes for cooking 87 + relative proportion of food elements in 85 + rolled 86 + structure of 85 + with fresh fruit 87 + with raisins 87 + Whipped cream sauce 355 + Whirled eggs 386 + White celery soup 286 + custard 331, 332, 437 + of egg 432 + of egg and milk 432 + soup 416 + Whiting in flour, how to detect 115 + Whole-wheat bread 138, 143 + puffs 156 + Whortleberry pudding 309 + Whortleberries and blueberries 175 + directions for serving 181 + Window box 62 + Winter squash 259 + preparation and cooking of 259 + recipes for cooking of 259 + Wire dishcloth 474 + Wooden ware, to wash 474 + Yeast 121 + amount required for bread-making 126 + bitter 123 + boiled potato 141 + cells, effect of heat upon 121 + compressed 122 + effects of freezing upon 123 + foam 122 + homemade 122 + how to keep 122 + how to promote the growth of 123 + liquid 140 + raw potato 140 + recipes for 140 + test for 124 + the most convenient kind 122 + the stirring of 123 + Yellow luncheon 468 + + Zwieback 139, 289, 436, 453 + preparation of 289 + + + +***END OF THE PROJECT GUTENBERG EBOOK SCIENCE IN THE KITCHEN.*** + + +******* This file should be named 12238.txt or 12238.zip ******* + + +This and all associated files of various formats will be found in: +https://www.gutenberg.org/1/2/2/3/12238 + + +Updated editions will replace the previous one--the old editions +will be renamed. + +Creating the works from public domain print editions means that no +one owns a United States copyright in these works, so the Foundation +(and you!) can copy and distribute it in the United States without +permission and without paying copyright royalties. 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