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diff --git a/.gitattributes b/.gitattributes new file mode 100644 index 0000000..d7b82bc --- /dev/null +++ b/.gitattributes @@ -0,0 +1,4 @@ +*.txt text eol=lf +*.htm text eol=lf +*.html text eol=lf +*.md text eol=lf diff --git a/LICENSE.txt b/LICENSE.txt new file mode 100644 index 0000000..6312041 --- /dev/null +++ b/LICENSE.txt @@ -0,0 +1,11 @@ +This eBook, including all associated images, markup, improvements, +metadata, and any other content or labor, has been confirmed to be +in the PUBLIC DOMAIN IN THE UNITED STATES. + +Procedures for determining public domain status are described in +the "Copyright How-To" at https://www.gutenberg.org. + +No investigation has been made concerning possible copyrights in +jurisdictions other than the United States. Anyone seeking to utilize +this eBook outside of the United States should confirm copyright +status under the laws that apply to them. diff --git a/README.md b/README.md new file mode 100644 index 0000000..f93702f --- /dev/null +++ b/README.md @@ -0,0 +1,2 @@ +Project Gutenberg (https://www.gutenberg.org) public repository for +eBook #61451 (https://www.gutenberg.org/ebooks/61451) diff --git a/old/61451-0.txt b/old/61451-0.txt deleted file mode 100644 index d41014e..0000000 --- a/old/61451-0.txt +++ /dev/null @@ -1,6256 +0,0 @@ -The Project Gutenberg eBook, A Friend in the Kitchen, by Anna L. Colcord - - -This eBook is for the use of anyone anywhere in the United States and most -other parts of the world 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. If you are not located in the United States, you'll have -to check the laws of the country where you are located before using this ebook. - - - - -Title: A Friend in the Kitchen - Or What to Cook and How to Cook It. Sixteenth Edition - - -Author: Anna L. Colcord - - - -Release Date: February 19, 2020 [eBook #61451] -Most recently updated: March 4, 2020 - -Language: English - -Character set encoding: UTF-8 - - -***START OF THE PROJECT GUTENBERG EBOOK A FRIEND IN THE KITCHEN*** - - -E-text prepared by Brian Wilson, Les Galloway, and the Online Distributed -Proofreading Team (http://www.pgdp.net) from page images generously made -available by Internet Archive (https://archive.org) - - - -Note: Project Gutenberg also has an HTML version of this - file which includes the original illustrations. - See 61451-h.htm or 61451-h.zip: - (http://www.gutenberg.org/files/61451/61451-h/61451-h.htm) - or - (http://www.gutenberg.org/files/61451/61451-h.zip) - - - Images of the original pages are available through - Internet Archive. See - https://archive.org/details/friendinkitcheno01colc - - -Transcriber’s note: - - Text enclosed by underscores is in italics (_italics_). - - A row of three small leaves has been used to separate some - sections. These are indicted by [Leaf]. - - - - - -[Illustration: THE AUTHOR] - - -A FRIEND IN THE KITCHEN - -Or -What to Cook and How to Cook It - -Containing -About 400 Choice Recipes Carefully Tested -Together with -Plain Directions on Healthful Cookery; How to Can Fruit; A Week’s Menu; -Proper Food Combinations; Rules for Dyspeptics; Food for Infants; -Simple Dishes for the Sick; Wholesome Drinks; Useful Tables -on Nutritive Values of Foods; Time Required to -Digest Foods; Weights and Measures for -the Kitchen; etc. - -by - -MRS. ANNA L. COLCORD - -Sixteenth Edition, 160th Thousand - - - “_There is religion in a good loaf of bread._” - “_Bad Cooking diminishes happiness and shortens life._” - - - - - - -Review and Herald Publishing Association -Takoma Park Station, Washington, D. C. - -Copyrighted 1899, 1908 by the Author. All rights reserved. - - - - - INDEX TO DEPARTMENTS - - - PAGE - - IMPORTANCE OF GOOD COOKING 4 - - SOUPS 7 - - CEREALS 13 - - TOASTS 18 - - BREADS 21 - - FRUITS 35 - - VEGETABLES 47 - - SALADS AND SALAD DRESSINGS 58 - - SUBSTITUTES FOR MEATS 60 - - EGGS 66 - - OMELETS 68 - - PUDDINGS 69 - - CUSTARDS AND CREAMS 75 - - SAUCES 77 - - PIES 80 - - CAKES 86 - - WHOLESOME DRINKS 91 - - SPECIALLY PREPARED HEALTH FOODS 94 - - SIMPLE DISHES FOR THE SICK 98 - - FOOD FOR INFANTS 101 - - MISCELLANEOUS 102 - - A WEEK’S MENU 105 - - SABBATH DINNERS 106 - - FOOD COMBINATIONS 107 - - TIME REQUIRED TO DIGEST VARIOUS FOODS 107 - - NUTRITIVE VALUE OF FOODS 108 - - HOW TO BECOME A VEGETARIAN 109 - - RULES FOR DYSPEPTICS 110 - - THE PULSE IN HEALTH 111 - - WEIGHTS AND MEASURES FOR THE KITCHEN 111 - - HOUSEHOLD HINTS 111 - - - - - THE ART OF ARTS - - - Some maids are gifted with the art - Of painting like the masters; - To dullest canvas they impart - The freshness of the pastures. - - While others, with their ready pen, - Find hours of busy pleasure - In polished prose, or then, again, - In light poetic measure. - - Another, like a woodland bird, - May set the sad world ringing - With carols sweet as ever heard; - Here is the art of singing. - - But there’s a maid and there’s an art - To which the world is looking,— - The nearest art unto the heart,— - The good old art of cooking. - —_Selected._ - - -PRACTICAL ’OLOGIES - - -DAUGHTER.—“Yes, I’ve graduated, but now I must inform myself in -psychology, philology, bibli—“ -PRACTICAL MOTHER.—“Stop right where you are: I have arranged for -you a thorough course in ‘roastology,’ ‘boilology,’ ‘stitchology,’ -‘darnology,’ ‘patchology,’ and general domestic ‘hustleology.’ Now get -on your working clothes.”—_Detroit Free Press._ - -A little girl who, when having her Scripture lesson, was asked by her -sister Ruth, “Why did God make Eve?” replied, “To cook for Adam, o‘ -course.”—_Christian World._ - -There are some tombstones upon which the inscription might very -properly be written, “He died a victim to poor cooking.” - - - - - Preface - - -The object of this work is to furnish in an inexpensive and convenient -form, plain directions on healthful cookery. Special attention has been -given to the idea of presenting such recipes as will tend to make the -living of the family what it should be,—simple, economical, wholesome, -nutritious, palatable, and varied. - -The housewife is often perplexed to know just what to cook; but if she -has at hand something which will suggest to her what she desires but -can not think of, she has that which is indeed a friend. - -The author has tried to make the work sufficiently comprehensive to -answer the demands of an ordinary household. - -The recipes for the preparation of grains, fruits, nuts, and vegetables -occupy a large portion of the work. Cream is mentioned in a number of -the recipes, but while its use is to be preferred instead of butter, -especially if sterilized, substitutes have generally been suggested -where it is not at hand or available. - -Pains have been taken to make the recipes plain and explicit, and -yet as brief as possible consistent with these ends. The amount of -the various ingredients required has generally been indicated by -measure, rather than by weight, as this is usually more convenient and -time-saving. - -It is hoped that this little work will be found to be a real friend in -the kitchen. That it may be such, and that it may prove a blessing to -thousands in many lands, is the sincere wish of— - THE AUTHOR. - - - - - A FRIEND IN THE KITCHEN - Or What to Cook and How to Cook It - - - IMPORTANCE OF GOOD COOKING - - -Healthful cookery is not receiving the attention which its importance -demands. Although we are living at a time when eating and drinking are -carried to excess, and when elaborate bills of fare are frequently -placed before us, yet plain, simple, and healthful cookery occupies but -a comparatively small place in the culinary world to-day. - -Good food is of primary importance. We live upon what we eat. It is not -sufficient, however, merely to select good food. To be well digested -and thoroughly assimilated the food must be properly prepared. The best -food may be spoiled in cooking. The kind of food upon which we live, -and the manner in which it is prepared, determines largely our physical -well-being, and consequently much of our happiness or misery in this -life. - - “For love, nor honor, wealth, nor power, - Can give the heart a cheerful hour - When health is lost. Be timely wise; - With health all taste of pleasure flies.” - -Moreover, the mind is affected by the condition of the body, and the -morals by the state of the mind. As, therefore, cooking determines to -a large degree the condition of the body, it must also affect to a -considerable extent our moral and spiritual welfare. It is not too much -to say, therefore, that there is religion in good cooking. - -It has been truly said that “the cook fills an important place in the -household. She is preparing food to be taken into the stomach, to form -brain, bone, and muscle. The health of all the members of the family -depends largely upon her skill and intelligence.” As the lives of those -on a steamship are in the hands of the helmsman, so the lives and the -health of the members of the family are, to a great degree, in the -hands of the one who prepares their meals. - -Thousands are dying annually as the result of poor cooking. Food poorly -prepared is not nutritious, and can not, therefore, make good blood. - -Some may say they have no natural ability to cook; but any one -having ordinary intelligence, with a little effort, care, and proper -directions, can learn to cook well. And surely the health of the family -ought to be of sufficient importance to inspire every mother with -ambition to learn how to cook. - -Mothers should also teach their daughters the mysteries of good -cooking. They should show them that this is an essential part of their -education,—more essential than the study of music, fancy work, the -dead languages, or the sciences. The knowledge of these latter without -the knowledge of how to care for the body and provide it with suitable -nourishment, is of little worth. Meredith hit upon a great truth when -he said:— - - “We may live without music, poetry, and art; - We may live without conscience, and live without heart, - We may live without friends; we may live without books; - But civilized man can not live without cooks.” - -No young woman should contemplate marriage until she has first acquired -a practical knowledge of simple cookery, for this is essential, whether -she expects to do the cooking herself, or supervise the maid. Although -bread is the staff of life, it is a sad fact that a large proportion -of the daughters of the present generation do not know how to make a -good loaf of bread. They have not been instructed in the useful art of -cookery, so that when they have families of their own they can provide -for their tables a well-cooked dinner, prepared with nicety, so that -they would not blush to place it before their most esteemed friends. - -There has never been an age so noted for dyspeptics as the present, and -there was perhaps never before a time when there was a greater scarcity -of good cooks. - - “Though we boast of modern progress as aloft we proudly soar - Above untutored cannibals whose habits we deplore, - Yet in our daily papers any day you chance to look - You may find this advertisement: ‘Wanted—A Girl to Cook.’” - -Good cooking does not consist in the preparation of highly seasoned -foods to pamper a perverted appetite, but in cooking with simplicity, -variety, and skill natural foods in a palatable and wholesome manner. -To assist in this direction is the object of this little work. - -But no workman can work without materials and tools. The necessary -materials for cooking are indicated in the recipes given in this book. -Illustrations of many of the most necessary and useful cooking utensils -will be found scattered throughout the work. - -A very convenient and easily constructed wall rack, which may be placed -over the kitchen work table, is shown in the following cut: - -[Illustration: A rack of kitchen implements] - - - - - SOUPS - - O hour of all hours, the most pleasant on earth, - Happy hour of our dinners!—_Meredith._ - - Soup rejoices the stomach, and disposes it to receive and digest other - food.—_Brillat Savarin._ - - It is important that we relish the food we eat.—_Christian Temperance._ - - [Leaf] - - -Soup is easily prepared, economical, and when made from healthful -materials, is a very wholesome article of diet. It adds much to the -elegance and relish of a dinner, and, if taken in small quantities, is -a good means of preparing the whole system to assimilate a hearty meal. - -Soups afford an excellent opportunity for using left-over foods which -might otherwise be wasted. A combination of vegetables left over from -the previous day, such as a cupful of mashed potatoes, some stewed -peas, beans, or lentils, a few spoonfuls of boiled rice, stewed -tomatoes, or other bits of vegetables or grains, if in good order, make -a very palatable and nourishing soup. The vegetables should be put all -together in a saucepan with enough water to cover them, let simmer -for an hour or two, then rubbed through a colander, and returned to -the saucepan with sufficient water added to make the soup of proper -consistency, reheated, seasoned, and served. - -For seasoning soup, a few spoonfuls of cream, or a little butter -or nut butter may be used, though, if properly made, it is quite -relishable without. - -We wish all our readers success with the following simple but delicious -kinds. - - [Leaf] - - -BEAN SOUP - -For two quarts of soup soak one pint of beans overnight. In the -morning drain, and put to cook in cold water, adding one-third cup of -well-washed rice if desired; boil slowly for about two hours. When -done, rub through a colander, thin with boiling water, and season with -a little butter and salt. - - -POTATO SOUP - -Pare and slice three medium-sized potatoes, and put to cook with a -tablespoonful of chopped onion, or stalk of celery chopped fine, -in sufficient water to cover. If celery is not at hand, one-half -teaspoonful of celery salt may be used instead. Melt two tablespoonfuls -of butter in a saucepan over the fire, then add two tablespoonfuls of -flour, stir well, and cook one minute; then add gradually one quart -of milk, stirring constantly until thickened. Simmer for ten minutes. -As soon as the potatoes are done, and the water nearly absorbed, -rub, without draining, through a colander, and add them to the hot, -thickened milk. Season with salt, and serve. - - -GREEN PEA SOUP - -Add to a quart of green peas a teaspoonful of sugar and enough water to -cover; cook gently until tender, and the water quite absorbed. Then rub -through a colander, add a quart of milk, salt to taste, and return to -the fire. Heat to boiling, then add a spoonful of flour, mixed smooth -with a little butter, then to a thin paste with a little of the soup. -Simmer for a few minutes, and serve with croutons. If desired, a little -onion or celery may be added for seasoning during the last few minutes -of cooking, and then be removed. - - -SPLIT PEA SOUP - -Wash one cupful of dried, split peas, and soak for several hours, or -overnight, in cold water. Then put to cook in three pints of cold -water, and boil slowly until thoroughly dissolved, adding more water -occasionally to keep the quantity good. Stir up frequently from the -bottom of the kettle. Rub through a colander; add water or rich milk -to make the proper consistency, and return to the fire. Brown slightly -one tablespoonful of flour in a tablespoonful of butter or cooking -oil, then thin it with a few spoonfuls of the hot soup; stir this -into the boiling soup, with salt to taste; simmer for ten minutes, and -serve. An onion chopped fine and browned with the flour may be used for -seasoning; also a cupful of tomatoes may be cooked with the peas before -straining, if desired. - - -SPLIT PEA AND VERMICELLI SOUP - -Make the soup as above. Cook one-half cup of vermicelli in a cupful of -boiling water for ten minutes and add to the soup. - - -TOMATO SOUP - -Put a quart can of tomatoes in a porcelain stewpan, add a pint of -water, and stew until well done. Brown lightly in a frying-pan a -tablespoonful of finely chopped onion in a tablespoonful of butter or -cooking oil; then mix in a tablespoonful of flour or cornstarch; thin -this with a little of the soup, and then stir it into the soup. Simmer -for ten minutes, run through a colander, reheat, add salt to taste, and -serve hot with croutons. - - -CREAM OF TOMATO SOUP - -Take two cupfuls of canned or fresh tomatoes, add a cupful of water, -one teaspoonful of minced onion, and, if desired, a little chopped -celery; stew till tender, then rub through a colander. Heat one quart -of milk to boiling. Have mixed smooth one tablespoonful of butter and -one level tablespoonful of flour, then thin with a little of the hot -milk. Stir this into the milk as soon as it starts to boil, and cook -for several minutes, adding salt to taste. Then add the tomatoes. Do -not cook or let stand after the tomatoes are added, but serve at once. - - -LENTIL SOUP - -Cook one cupful of lentils, previously soaked an hour or two in about -a quart of water, until tender. Rub through a colander; return to the -fire, adding enough boiling water to make a quart in all, a small onion -cut in slices, and salt to taste. When heated to boiling, thicken to -the consistency of cream with browned flour. Season with a little -butter or a few spoonfuls of sweet cream. If butter is used it should -be mixed or braided with the flour, then thinned with enough of the -soup so that it can be easily poured in. Simmer for ten minutes after -adding the flour. Remove the onion before serving. The German or dark -lentils are usually cheaper than the Egyptian or red lentils. - - -LENTIL AND TOMATO SOUP - -Soak one cupful of lentils in cold water for a few hours, then cook -in a quart of water until tender, with one small onion, three or four -fresh tomatoes, or two cupfuls of stewed ones, and a tablespoonful of -nut butter, if desired. Rub through a colander, add hot water to make -three pints in all, reheat to boiling, and slightly thicken with a -spoonful of browned flour mixed with a little cold water. Season with a -small lump of butter or a few spoonfuls of cream. - - -TOMATO AND MACARONI SOUP - -Drop a cupful of macaroni broken into small pieces into three or four -cupfuls of boiling, slightly salted, water; boil from thirty to sixty -minutes, or until tender, the length of time required depending upon -whether the macaroni is fresh or stale. Have stewing one quart of fresh -or canned tomatoes, and when done, rub through a colander; drain the -macaroni, and add it to the tomatoes, with hot water to make about -three pints in all. Reheat, season with salt and a little butter, and, -after removing from the fire, add a few spoonfuls of sweet cream if -convenient. Serve as soon as the cream is added. - - -RICE SOUP - -Wash one-third cup of rice and put to cook in about three cupfuls of -water, adding a little salt; cook until tender. Then add one quart of -milk, and salt to taste; reheat to boiling. Have ready a tablespoonful -of butter mixed smooth with a tablespoonful of flour, then made thin -with a little of the hot milk; pour this into the soup and simmer for -ten minutes. Celery may be added for flavoring if desired. Also, if -desired richer, a beaten yolk of egg, first mixed with a few spoonfuls -of the hot soup to prevent coagulating, may be added to the soup a few -minutes before serving. - - -SAGO PEA SOUP - -Wash, soak, and cook one cupful of split peas in plenty of water until -tender; rub through a colander, return to the fire, adding enough hot -water to make three pints in all, and a few slices of onion. Wash three -tablespoonfuls of sago in warm water, and stir gradually into the soup; -simmer for a half-hour, or until well dissolved. Remove the onion, and -season with salt. Add a few spoonfuls of thin cream or rich milk to -the beaten yolk of an egg, and stir into the soup a few minutes before -serving. - - -SAGO FRUIT SOUP (SUMMER) - -Soak one-half cup of sago for an hour in a cup of cold water; then add -a quart of hot water, and simmer until transparent. In the meantime -cook together one cup of prunes and one-half cup of raisins in a -small quantity of water. When the sago is transparent, add the fruit, -together with one-half cup of currant, plum, or some other tart fruit -juice, and one-half cup of sugar. This will make three pints of soup. -Serve hot with croutons. - -Instead of the above, rice with dried apricots, and prune or currant -juice may be used. - - -VEGETABLE SOUP (SUMMER) - -Take a cupful each of chopped turnips, carrots, cauliflower or -cabbage, several young onions cut fine, one cupful of green peas, one -tablespoonful parsley or bay leaves for flavoring, and stew together -in a stewpan with water to cover for six or eight minutes; then drain, -cover with fresh boiling water, and stew slowly until tender, and the -water nearly absorbed. Strain through a colander. Add enough hot rich -milk or cream to make quite thin, salt to taste, reheat, and serve. - - -VEGETABLE SOUP (WINTER) - -Put two tablespoonfuls of butter into a stewpan or soup kettle, add -one onion chopped fine, and brown nicely; stir frequently to prevent -burning. To this add a tablespoonful of flour, mix thoroughly, then -pour in slowly a pint of hot water, stirring to keep smooth. Add to -this one-half cupful each of chopped carrots, turnips, and celery, one -cupful of tomatoes, a teaspoonful of salt, a tablespoonful of chopped -or powdered parsley, bay leaves or thyme, and a slice of bread toasted -very brown. Boil two potatoes for ten minutes, drain, and add them to -the soup. Simmer all till well done, run through a colander, add hot -water to make of proper consistency, a little more salt if desired, and -serve hot. - - -VEGETABLE SOUP STOCK - -Put into a kettle one quart of tomatoes, three pints of water, and -place over the fire; add one onion, one or two pared potatoes, and one -carrot, all finely chopped, one teaspoonful of celery salt, two bay -leaves, and cook slowly for one hour. Run through a colander, and add -salt to taste. Add to this cooked macaroni, spaghetti, vermicelli, -corn, or rice. - - -BARLEY SOUP - -Cook a cupful of pearl barley in three pints of water for several -hours, adding water as needed to keep the quantity good. When done, add -salt and a little cream, or the beaten yolk of an egg. - - -NOODLE SOUP - -Beat the yolks of two eggs thoroughly, then add one cup of sifted -flour, and knead well for five or ten minutes; divide into four parts, -roll each part nearly as thin as a knife blade, and place on a clean -cloth near the fire to dry. When dried sufficiently so that they will -not stick together when rolled up, or be so dry as to be brittle, -roll each piece up into a roll, and with a sharp knife cut or shave -crosswise into very narrow slices, about one-twelfth of an inch in -width. Shake out well, and let dry thoroughly. Then drop into hot -salted water, and boil twenty minutes; drain off the water well, add a -quart of milk, salt to taste, reheat, and serve. Noodles may be added -to other soups instead of macaroni. - - -ASPARAGUS SOUP - -Take two bundles of fresh, tender asparagus, wash, cut into short -lengths, and put to cook in a quart of hot water. Let cook slowly till -tender, and the water reduced one-half; rub through a colander, add -three cups of milk, a spoonful or two of cream, and salt to taste. Let -heat to boiling, and serve with croutons. A half cup of well-cooked -rice may be stirred into the soup before serving if desired. - - -FOUNDATION FOR CREAM OF VEGETABLE SOUPS - -Rub one tablespoonful each of butter and flour to a cream, then -slowly pour into it one quart of boiling milk, stirring well. Allow -to thicken, add salt to taste, and the seasoning and ingredients, as -canned corn, peas, celery, asparagus, salsify, etc., desired for the -soup. To make the soup richer, a beaten egg, or a few spoonfuls of -cream may be put into the tureen before turning in the soup. - - -CROUTONS FOR SOUP - -Cut bread into small cubes from one-half inch to an inch square, and -brown in a moderate oven. A spoonful or two of the croutons may be -placed in each plate, and the hot soup turned over them, or placed in a -dish on the table for use as desired. - - -BROWNED FLOUR FOR SOUPS - -Spread a small quantity of flour on shallow tins, and brown lightly -in a moderately hot oven; stir often enough to prevent any part from -scorching. A quantity may be prepared and put away in covered jars for -use. - - -SEASONING FOR SOUPS - -Ground nuts with herbs, dried and powdered nicely, flavor and enrich -vegetable soups, gravies, and sauces. - - -HERBS FOR SOUPS - -Herbs, such as bay leaves, parsley, thyme, etc., are valuable for -flavoring soups, savories, and gravies. They can be obtained at a -druggists, and a few cents’ worth will last a long time. - - - - - CEREALS - - “O stay me with rice and with porridge - O comfort me sweetly with grits! - Baked beans give me plenty of courage, - And cracked wheat enlivens my wits.” - -No one should adopt an impoverished diet. - -Bring me my breakfast—oatmeal and boiled eggs.—_A. T. Stewart, the -millionaire._ - -Carlyle, catching a glimpse of Macaulay’s face, once remarked, “Well, -any one can see that you are an honest, good sort of a fellow, made out -of oatmeal.” - -Dr. Johnson, who entertained a great dislike for the Scots, and lost -no opportunity of saying bitter things against them, once defined oats -as “in Scotland food for Scotchmen; but in England, food for horses.” -He was well answered by the indignant Scotchman, who replied, “Yes, -and where can you find such men as in Scotland, or such horses as in -England?” - - [Leaf] - - -Most grains require prolonged cooking, and slow cooking is preferable -to fast. They are frequently served in the form of mush, and too often -in an underdone state. Thorough cooking not only breaks up the food, -but partially digests the starch contained in it. - -Salt should be added to the water before stirring in the grain or meal. - -All grains and meals should be put into actively boiling water to -prevent them from having a raw taste, and allowed to boil fast until -they “set,” or thicken, and cease sinking to the bottom; till then they -should be stirred frequently, but gently, to prevent burning. After the -grain has thickened, it should be stirred very little, or none at all. - -Enough grain or meal should be used to make the mush quite thick and -glutinous when done. Watery or sloppy mush is neither palatable nor -strengthening to the digestive organs when used constantly. In fact, it -should not be considered necessary to have mush every morning. A change -occasionally to drier foods is better for the digestion. - -[Illustration: Double Boiler] - -An excellent utensil for cooking grains is a milk or mush boiler, -generally called a double boiler. This consists of one vessel set -inside of another, the inner one containing the grain to be cooked, the -other partly filled with boiling water. An ordinary saucepan, however, -will do very well, if smooth, and by greasing the inside with a little -butter before putting in the water, the tendency of the grain to adhere -to the saucepan will be greatly obviated. - -If a double boiler is used, allow the grain to boil in the inner -vessel standing directly over the range until it “sets,” then cover -and place in the outer vessel, the water in which must also be boiling -in order that the cooking process be not checked; then leave to cook -slowly until done. From three to four hours is not too long when the -double boiler is used. Grain prepared in this way may be cooked on the -previous day and simply warmed up again the next morning for breakfast. -What is left over from any meal may be used in the next preparation. - -If a hastily prepared mush is required, perhaps nothing better than -the rolled oats can be employed, these requiring not more than half -an hour’s cooking, as they are already partially cooked in their -manufacture; but even these are improved by longer cooking in a double -boiler. - -It is very important, when making any kind of mush, that the water be -boiling rapidly, and kept thus while stirring in the meal; for unless -the grain or meal is thoroughly scalded when stirred in, not even -prolonged cooking will take away the raw taste. - - [Leaf] - - -OATMEAL MUSH - -To a quart of boiling water add a pinch of salt, sprinkle in a cupful -of oatmeal, and boil rapidly for about ten minutes, or until it sets, -stirring frequently with a fork. Then place over the hot water in the -lower boiler and cook from one to three hours. Just before serving, -remove the cover and stir lightly with a fork to allow the steam to -escape. This makes the mush more dry. Serve with baked apples, cream, -fresh fruit, or with the juice from stewed fruit. Oatmeal is richer in -nitrogen than any other grain, and therefore very nutritious. But to -be wholesome it must be well cooked, and not served in a pasty, undone -mass. - -[Illustration: Quart Measure] - - -ROLLED OATS - -This is much preferred by some, as it requires only a short time to -cook. Make as above, only using two cupfuls of the meal to one quart -of water. An ordinary saucepan does very well for this, but the double -boiler is better. - - -ROLLED OATS AND SAGO MUSH - -Wash and soak one-third cup of sago in a little cold water. Stir one -and one-half cups of rolled oats into one quart of salted, boiling -water. Cook for fifteen minutes, then stir in the sago, and cook as -much longer. Serve with cream, stewed fruit, or fruit juice. - - -GRAHAM MUSH - -Into three pints of rapidly boiling water, properly salted, stir dry, -one heaping pint of sifted Graham flour. Cook slowly for one hour on -the back of the range, stirring but little after the first few minutes. -Serve with milk or cream, and a very little sugar if desired. - - -GRAHAM MUSH WITH DATES - -Cook as above. Take a cupful of dates, cut in two, removing the stones, -and stir into the mush just before taking from the fire. Serve with -milk or cream. Steamed raisins or stewed figs may be used instead of -dates. Serve hot, or pour out into cups or molds, first wet with cold -water, and serve cold with cream. - - -BOILED RICE - -Wash one cup of rice, and put to cook in four cups of boiling water, -slightly salted. Cook quite rapidly for the first fifteen minutes, -stirring a little occasionally to prevent sticking to the pan. Then -cover closely, and cook slowly on the back of the range without -stirring. When nearly done, add a cup of sweet milk, cook until tender, -and serve with milk, cream, or stewed fruit. If the rice has been -soaked overnight, put to cook in an equal quantity of boiling water, or -equal parts of milk and water, and cook for about half an hour. - - -CREAM OF WHEAT - -To four parts of boiling water previously salted, add one part cream -of wheat, sprinkling it in with the hand, and cook slowly for about an -hour. Serve hot with cream or stewed figs. - - -CORN-MEAL MUSH, NO. 1 - -Into three pints of boiling water, salted, sprinkle one pint of -corn-meal. Cook slowly for an hour, stirring occasionally. Serve with -plenty of milk or cream. Very good and nutritious, especially for -winter. - - -CORN-MEAL MUSH, NO. 2 - -Put to boil one quart of water, adding one teaspoonful of salt. Mix -smooth one tablespoonful of flour and two cupfuls each of milk and -corn-meal. Stir this gradually into the rapidly boiling water; boil -about half an hour, stirring frequently. Serve as soon as done, with -rich milk. - - -CORN-MEAL SQUARES - -Take cold, left-over corn-meal mush, cut into rather thick slices, and -then into inch squares. Put the squares into a tureen, and pour over -them some hot milk or cream. Cover the dish, let stand a few minutes, -and serve. - - -BARLEY MUSH - -To each cupful of pearl barley, previously washed, add five cups of -boiling water, a teaspoonful of salt, and cook in a double boiler for -three or four hours. Serve with cream, lemon sauce, or stewed fruit. - - -BOILED WHEAT - -To one part of good, plump wheat add five parts of cold water, a little -salt, and cook slowly from four to six hours, or until the grains burst -open and are tender. If soaked overnight, less time for boiling will -be required. Add a little more water while cooking if necessary, but -avoid much stirring. Serve hot or cold with milk, cream, fruit, or -fruit juice. A very simple and wholesome dish. - - -GLUTEN MUSH - -Into three pints of rapidly boiling, salted water stir one pint of -gluten; cook in a double boiler for several hours. - - -HOMINY - -Soak, then put to cook in enough boiling water to cover. Cook gently -for several hours, being careful not to stir after the grains begin to -soften. Add a little more water if needed. Season with salt when done. -A quantity may be cooked at a time, and warmed up with a little cream -or butter as needed. - - -CRACKED WHEAT - -Cook the same as hominy and oatmeal, using three parts of boiling water -to one of cracked wheat. When done, turn into cups or molds first wet -with cold water. Nice served cold with cream. Seedless raisins may be -cooked with it. - - -GRANULATED WHEAT - -Use the same proportion and cook the same as cracked wheat. Serve warm -or cold with good sweet cream. - - -CORN-MEAL CUTLETS - -Cut cold corn-meal mush into slices three inches long and one inch -wide; roll each piece in beaten egg, slightly salted, then in grated -bread crumbs; place on an oiled tin in the oven till nicely browned. -Other mushes may be treated likewise. - - -BROWNED RICE - -Place a small quantity on shallow tins, and brown in the oven till a -golden yellow, stirring frequently so that it may brown evenly; then -steam for about an hour in a steamer over boiling water or in a steam -cooker, allowing two parts of hot water to one part of rice. When done, -it should be quite dry and mealy. It may be eaten dry, or served with -brown or lentil sauce, or rich milk or cream. - - -BAKED MUSH - -Cook any of the foregoing mushes as directed, and as soon as done, -turn into a pan, crock, or a round tin can, first wet with cold water, -or oiled, to prevent sticking. If brushed over the top with oil, a -crust will not form. When cold, cut into slices from one half to three -fourths of an inch thick, place on oiled tins, and bake till a nice -brown. A quart of cooked mush will make about a dozen slices. - - - - - TOASTS - - “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.” - -The appetite is subject to education; therefore learn to love that -which you know to be good and wholesome. - -The most _expensive_ food is spoiled when served up burnt or tasteless; -the _cheapest_ may be delicious with the proper seasoning.—_Lantz._ - - [Leaf] - - -Toast makes a very nice breakfast dish, and is easily and quickly -prepared. It can be made in a variety of ways which are both simple and -wholesome. When properly prepared, it furnishes abundant nourishment, -and is easily digested. - -The proper foundation for all toasts is zwieback (pronounced zwībäck), -or twice-baked bread. This may be made from either fresh or stale -bread, the fresh making the more crisp and delicious for dry eating. -The bread should be light and of good quality. That which is sour, -heavy, and unfit to eat untoasted, should never be used for toast. - -Toasts afford an excellent opportunity for using up left-over slices -of bread, and its use is therefore a matter of economy as well as of -securing variety in diet. - - [Leaf] - - -ZWIEBACK, OR DRY TOAST - -Cut fresh or stale light bread, either white or brown, into slices -half an inch thick, place on tins, and bake slowly in a moderate oven -until browned evenly throughout. Care should be taken not to scorch -the bread. It should not be put into an oven that is merely warm. It -should be baked, not simply dried. The common method of toasting merely -the outside of the bread by holding it over a fire is not the most -wholesome way of preparing toast. When properly made, it will be crisp -throughout. Zwieback may be prepared in quantity and kept on hand for -use. It furnishes a good article of diet, especially for dyspeptics, -eaten dry, or with milk or cream. - - -MILK TOAST - -Scald one cupful of milk in double boiler, then add one teaspoonful of -cornstarch, mixed with a little cold water; stir until it thickens. -Cook about ten minutes, then add one teaspoonful of butter, one-fourth -teaspoonful of salt, and pour it over six slices of zwieback, -previously moistened with hot water or milk. - - -TOAST WITH CREAM SAUCE - -Prepare a cream sauce as directed on page 77. Moisten five or six -slices of zwieback by dipping them quickly into hot water or milk, -place them on a dish, and pour over the hot cream sauce. - - -ASPARAGUS TOAST - -Prepare asparagus by washing each stalk free from sand; remove the -tough portions, cut the stalks into small pieces, and stew in a little -hot, salted water; drain off the water as soon as done, add a cup of -milk, and season with a little butter and salt. Cream may be used -instead of the milk and butter. Moisten the zwieback with hot milk, and -place in a dish. Pour over the stewed asparagus, and serve hot. - - -BERRY TOAST - -Prepare zwieback as above. Take fresh or canned strawberries, -raspberries, mulberries, or other fruit, mash well with a spoon, add -sugar to sweeten, and serve as a dressing on the slices of zwieback -previously moistened. - - -EGG TOAST - -Moisten slices of zwieback in hot milk or cream, season with a sprinkle -of salt, and serve hot with a poached egg on each slice. For poached -eggs see page 66. - - -BANANA TOAST - -Moisten slices of zwieback in hot milk. Mash the bananas into a pulp, -or cut into thin slices, and place some on each slice of toast. - - -FRUIT TOAST - -Take stewed apricots, peaches, or plums, rub through a colander, heat -to boiling, thicken with a little cornstarch, sweeten to taste, and -pour over the moistened zwieback. - - -CREAM TOAST - -Moisten slices of zwieback in hot water, sprinkle with a little salt, -and dip over each slice a spoonful or two of nice, sweet, cold cream. - - -BUTTER TOAST - -Place each slice of zwieback on a small plate, pour over a little hot -water, and quickly drain off; add a sprinkle of salt, if desired, -spread lightly with butter and serve. - - -CRUSHED TOAST - -Take fresh, but thoroughly toasted bread or crackers, or some of each, -grind closely in a coffee or hand mill, or crush with a rolling-pin, -and serve in small dishes with milk, cream, or fruit juice. This may be -served as a substitute for the health food known as granola. Crushed -toast is also a very serviceable article for use in soups and puddings. - - -TOMATO TOAST - -Moisten slices of zwieback in hot milk, and serve with a dressing -prepared by heating a pint of strained, stewed tomatoes to boiling, and -thickening with a tablespoonful of flour or cornstarch rubbed smooth in -a little cold water. Season with salt and a little cream or butter, and -pour over the toast. - - -BEAN PASTE - -Soak one cupful of white beans overnight in cold water; put to cook in -the morning in boiling water, and cook to a pulp, and till the water -is quite absorbed. Rub through a colander, then add a tablespoonful of -finely minced onion, one teaspoonful of powdered sage, one saltspoonful -of celery salt, the juice of one lemon, two or three spoonfuls of -tomato juice, if at hand, and salt to taste. Simmer together for a -short time, then use cold to spread on toast or bread as a relish, or -in the place of butter, or for making sandwiches. - -VARIETY.—Remember, as Home Note says, that “variety of diet is -important. Ill health often follows a monotonous sameness of diet. -Oatmeal, bread and butter, and marmalade, are all excellent breakfast -dishes of their kind, but when given every morning, for years at a -time, they become positively nauseating.” - - - - - BREADS - - A VOICE FROM THE CORN - - “I was made to be eaten, not to be drank, - To be thrashed 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.” - - The wandering Arab lives almost entirely upon bread, with a few dates - as a relish. - - 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._ - - [Leaf] - - -Bread stands at the head of all foods. It has very properly been termed -“the staff of life.” - -Why this is so is because wheat, from which bread is mostly made, -contains more nearly than any other one article, all the necessary -food elements required to sustain the human system, and these, too, in -proper proportions, and so forms most nearly a perfect food. From it -the brain, bones, muscles, and nerves, all receive a large amount of -nourishment. - -This being so, bread should enter largely into the daily bill of fare -of every family. It is hardly too much to say that no meal is complete -without it. - -Where little bread is used, serious defects may frequently be observed. -For instance, in some of the islands of the Pacific Ocean, where no -wheat has been grown, and little could be obtained, the inhabitants -almost universally have poor teeth. The early decay of the teeth -so prevalent among the rising generation to-day, may generally be -attributed to four causes: (1) A lack of sufficient lime in the -water; (2) too free indulgence in sweets, such as rich cakes, jams, -and candies; (3) too large an amount of flesh foods; and (4) an -insufficient supply of good, simple, wholesome bread, especially whole -wheat bread. - -Home-made bread, when properly prepared, is generally to be preferred -to bakers’ bread. Chemicals and adulterations, as well as a lack -of cleanliness and proper care in preparation, not infrequently -characterize the latter, and thus give rise to serious stomach -disorders. Moreover, bakers’ bread is not always obtainable, and is -always necessarily more expensive than that which is home-made. The -baker can not afford to work for nothing. For these reasons, every -woman, and especially every wife and mother, ought to know how to -make good bread. The temptation to patronize the bake shop should not -outweigh the interests of the health of the family, and the duty to -practise economy. - -The essentials to good bread-making are three:— - - 1. Good flour. - 2. Good yeast. - 3. Proper attention. - -When either of these is lacking, good results can not be obtained. Poor -flour will not produce good bread; good flour and poor yeast will not -make good bread; and good flour and good yeast with improper attention -will not insure good bread. All three are essential. - -The first thing to consider in the making of bread is the flour. Good -flour will generally be found to have a creamy white tint. That which -is of a bluish white is seldom the best. Good flour will fall light and -elastic from the hand. Flour that retains the imprint of the fingers -when squeezed, and falls in a damp, clammy mass, should be avoided. - -The second essential is good yeast. One may have ever so good flour -and yet make poor bread, if the flour is used in conjunction with poor -yeast. Good yeast has a fresh, pungent odor, and is light and foamy; -while poor yeast has a sour odor, and a dull, watery appearance. - -The third essential is proper attention. In winter, bread sponge should -be made at night if it is desired to have the bread baked in the early -part of the day. The flour used in making the sponge should first be -warmed, and the sponge covered with several thicknesses of cloth, and -set in a warm place till morning. - -In hot weather set the sponge early in the morning, and the bread can -be baked by noon. Both the sponge and dough are best kept in an earthen -crock or jar, as they are less quickly affected by drafts of air. - -As soon as the sponge has risen to be light and puffy, it should -receive attention immediately, if desired to have the bread white and -sweet. If allowed to reach the point of running over, or falling in -the center, it has stood too long. For this reason sponge set at night -should be mixed late in the evening, and attended to as early in the -morning as possible. - -In using very active yeast, it will not be necessary to set a sponge. -Mix the ingredients into a good bread dough at the first mixing, -beating the batter well while stirring in the flour. The more -thoroughly the batter is beaten, the less kneading the dough will -require. Set the bread in this way in the morning, and it can be baked -by noon. - -A few mealy potatoes, cooked and mashed, added to the sponge, makes the -bread sweeter and keeps it fresh longer. Milk used in connection with -yeast should first be scalded and cooled to lukewarm. - -Too much flour should not be used in mixing, as it will make the bread -hard and tough; but enough should be used to make the dough firm and -elastic. Turn the dough out on the molding-board and knead it, not with -the tips of the fingers, but with the whole hands, from the sides into -the center, turning frequently, that all portions may be thoroughly -worked. When the dough is smooth and elastic, with no dry flour left -on its surface, form into a smooth ball, and place back in the crock, -which should be washed clean, dried and oiled, to prevent the dough -from sticking. Observe how full it makes the crock; cover up warmly, -and when it has doubled its bulk, form gently into loaves, handling the -dough as little as possible, and place in the pans for the last rising. -When the loaves are risen to twice their size, place in a moderately -hot oven to bake. The oven should be hot when the bread is put in. By -no means have the bread, when ready to bake, wait for the oven to be -heated, as it may then become too light, run over in the oven, and -possibly be sour. - -When nearly ready to bake, test the oven by putting in it a piece of -writing-paper; if it turns dark brown in six minutes, the oven is of -about the proper heat. If bread bakes too fast, a crust is formed on -the outside of the loaf which prevents the inside from becoming hot -enough to dry thoroughly, and the result is that the inside of the -loaf is too moist, while the outside is baked hard. Bread should not -brown much under fifteen or twenty minutes after being placed in the -oven. If it rises much after being put in the oven, the heat is not -sufficient. Bread should be turned around in the oven if it does not -rise or brown evenly. - -Medium-sized loaves should be baked from fifty to sixty minutes; small -French loaves about thirty-five minutes. Bread is done when it shrinks -from the pan, and can be handled without burning the fingers. - -When taken from the oven, the loaves should be turned out of the pans, -placed on their sides, so that the crust will not soften by the steam, -and covered with a thin cloth. When cold, keep in a covered stone jar -or a tin box, which should be kept free from crumbs and musty pieces of -bread, and scalded and dried thoroughly every few days. - -As to their healthfulness, the most wholesome breads are unleavened -breads, or those made without either yeast, baking-powder, soda, or -cream of tartar, such as gems, rolls, and crackers. Next come those -made with good yeast; then those with baking-powder, if comparatively -pure; and lastly those made with soda and sour milk, or soda and cream -of tartar. Baking-powder is preferable to soda. The latter should -seldom if ever be used, as it is injurious to the health, being an -active dyspepsia-producing article. - - -WHITE BREAD - -[Illustration: Flour Sieve] - -Scald a quart of new or unskimmed milk, let cool to lukewarm, then stir -in a dissolved yeast cake, two teaspoonfuls of salt, and enough sifted -flour to make a thin batter. Cover, and set aside till light, then work -in flour until a dough of the proper consistency for bread is formed. -Knead until it is smooth and elastic, and does not stick to the hands -or board. Place in a clean, oiled crock, and when light, form into four -loaves; let rise again and bake. Equal parts of milk and water may be -used if desired. - - -MOTHER’S BREAD - -In the evening boil three small potatoes, or save them out when -cooking, and mash them with a fork in a gallon crock. Put in about -three cupfuls of flour, two tablespoonfuls each of salt and sugar, then -pour in enough boiling water to make a good batter. Beat until smooth. -Soak one cake of compressed yeast or yeast foam in one-half cup of -lukewarm water, and when the batter is just warm stir in the yeast and -beat until quite foamy. Set in a warm place overnight. The first thing -in the morning dip about two quarts of flour in a pan, make a cavity in -the center, and pour in the sponge and about a pint of warm water. Stir -all together into a thin batter, and set in a warm place till after -breakfast; then knead until it does not stick to the board, put it in -a three-gallon crock, well oiled to prevent the dough from sticking; -cover with a tin lid to keep a crust from forming over the top, then -with several thicknesses of cloth, and set in a warm place until it -rises up full. Then mold into loaves, place in pans, let rise again, -and bake in a moderate oven for about an hour, or until the loaves -shrink from the sides of the pans and do not burn the fingers when -removing from the pans. Turn the bread out of the pans, and cover with -a thin cloth. This will make six loaves. If the loaves are brushed over -with cold water just before being placed in the oven the crust will be -more crisp. - -[Illustration: Baking Pan] - - -GRAHAM BREAD, NO. 1 - -Take two tablespoonfuls of good liquid yeast, two cups of sweet milk, -previously scalded and cooled to lukewarm, one teaspoonful of salt, and -two cupfuls of white flour; beat together thoroughly, and set to rise. -When very light, add three heaping cupfuls of sifted Graham flour, or -sufficient to make a soft dough. Knead for a half-hour, then place in a -pan slightly buttered, cover warmly, and set to rise. When light, form -into loaves, let rise again, and bake. - - -GRAHAM BREAD, NO. 2 - -Make a sponge as for white bread. When light, add the stiffly beaten -white of one egg, one tablespoonful each of sugar and melted butter, -and enough sifted Graham flour to make a soft dough. Knead lightly, -place back in oiled crock till light, then make into loaves, let rise, -and bake. Graham bread should not be mixed as stiff as white bread, or -it will be too solid. Two tablespoonfuls of molasses may be used for -sweetening instead of sugar, if preferred. - - -GRAHAM FRUIT BREAD - -Make the same as Graham bread, and when ready to form into loaves, add -a cupful of raisins or dried currants, washed and dried, and dusted -with flour. - - -WHOLE WHEAT BREAD - -Make a sponge as for white bread. If desired a light color, use one -fourth white flour instead of all whole wheat flour. Knead well, -keeping the dough soft, then set in a warm place to rise. When light, -form into loaves, let rise again, and bake. This bread rises slower -than white bread. - - -BOSTON BROWN BREAD - -[Illustration: Pint Measure] - -Scald one pint of corn-meal with a pint of boiling water; let cool till -lukewarm, then stir in one dissolved yeast cake, or one-half cup of -sweet, lively yeast, three tablespoonfuls of molasses, one teaspoonful -of salt, and about three cupfuls of rye meal. Beat well, put in oiled -pan, steam four or five hours, then place in the oven for half an hour -to form a crust. - - -PARKER HOUSE ROLLS - -Take two cupfuls of lukewarm milk, previously scalded, three -tablespoonfuls of melted butter, or vegetable oil, one well-beaten -egg, three tablespoonfuls of sugar, a pinch of salt, and one cake of -yeast dissolved in a little of the milk; mix all together, then add -enough flour to make a good batter. Let rise until light, knead, using -sufficient flour; let rise again till very light, roll out to one-half -inch in thickness, cut into round or oval shapes with a cutter, fold -one third back over the top, and place in a pan to rise. When very -light, bake in a moderate oven. Brush over with beaten yolk of egg, -mixed with two spoonfuls of cold water just before taking from the -oven. Braided or plaited rolls may be made by cutting the rolled dough -into strips six inches long and one inch wide, pinching the ends of -each three strips together, and then braiding. - - -CORN-MEAL BREAD - -Stir one-half cup of corn-meal into two cupfuls of boiling water; when -well cooked, remove from the fire and add two cupfuls of cold water; -stir well together; then add one teaspoonful of salt, one cake of -yeast dissolved in a little warm water, two tablespoonfuls of sugar or -molasses, and enough white flour to make a good dough. Knead well, and -set to rise; when light, form into three loaves, let rise again, and -bake for nearly an hour. - - -SALT-RISING BREAD - -Take a small pitcher and put into it a half pint of warm water, a -teaspoonful each of salt and sugar, then stir in flour enough to make -a medium-thick batter. Set the pitcher in a kettle of warm water -to rise. It should be kept warm all the time, not hot, for if it is -scalded, it will never rise. When light, stir in a pint of warm milk or -water and enough warm flour to make a soft dough. Knead it, form into a -loaf, place in the pan, set to rise in a warm place, and bake as soon -as light. - - -RAISED BISCUITS - -Make from dough prepared for white bread. When the dough is ready to -form into loaves, divide it into small, equal portions, shape into -smooth, round biscuits, place closely in a shallow baking pan, and let -rise till considerably lighter than bread; brush lightly with milk, and -bake in a rather quick oven. - - -GEMS - -General Directions - -Beating in an abundance of cold air is very essential in the making of -good gems, as it is this that makes them light. Cold air is preferable -to warm air, as it expands more when heating. - -[Illustration: Gem Irons] - -Gems are also better when baked in iron pans than in tin, as the iron -retains the heat better, and bakes the gems more evenly. The irons -should be heated and oiled before the batter is dropped into them. - -Having the oven hot from the first is also essential, as a crust will -then be formed immediately, and the air which has been beaten into the -batter will thus be prevented from escaping. They should be placed in -the oven so as to bake on the top first, and afterward on the bottom. -These points should be carefully observed. Gems are best served hot. -They should be broken open, and never cut with a knife, as this makes -them heavy. - - -GRAHAM GEMS, NO. 1 - -Place the gem irons in the oven or on the range to heat. Mix salted -Graham flour with cold milk or water to a batter thick enough to drop, -beating vigorously for ten minutes to beat in the air. Butter the gem -irons, and fill each cup nearly full of the batter. Put in a hot oven, -and bake until done. - - -GRAHAM GEMS, NO. 2 - -Beat separately the yolk and white of an egg. Add to the beaten yolk -two cupfuls of sweet, rich milk, one-half teaspoonful of salt, and stir -well together; then sift in one and one-half cups of Graham flour, and -a scant cup of white flour, beating vigorously meanwhile. Continue to -beat until the mixture is light and foamy throughout, and full of air -bubbles; then stir in gently the stiffly beaten white of the egg. Have -the gem irons thoroughly heated, slightly butter them, drop in the -batter with a spoon, and bake in a quick oven. - - -OATMEAL GEMS - -Beat separately the yolk and white of an egg. To the beaten yolk add -a cupful of well-cooked oatmeal mush, and a half cup of milk or thin -cream. Beat together thoroughly. Continue to beat while adding a cupful -of white flour and a pinch of salt, then fold in lightly the stiffly -beaten white of the egg. Have the gem irons heated hot, slightly -butter, drop in the batter, filling the little cups nearly full, and -bake in a quick oven until a light brown. - - -CORN-MEAL GEMS - -Stir well together one and one-half cupfuls of milk, and the yolks -of two eggs previously beaten. To this add two cupfuls of corn-meal, -one-half teaspoonful of salt, and one cupful of white flour. Beat -thoroughly, then stir in lightly the whites of the eggs previously -beaten to a stiff froth, and bake as above. - - -GRANULATED WHEAT GEMS - -Mix together one cupful each of cold water and milk, and one-half -teaspoonful of salt. Then add gradually two and one-half cupfuls of -fine granulated wheat, beating continuously. Beat vigorously for ten -minutes, then drop by spoonfuls into thoroughly heated, buttered gem -irons, beating the batter briskly several times while dipping it in. -Bake at once in a very hot oven. - - -RICE CAKES - -Moisten one cup of well-cooked rice with two tablespoonfuls of cream -or rich milk; add one tablespoonful of sugar, and mix in enough flour -to make it hold together. Form into cakes one-third of an inch thick, -and bake in a hot oven. When done, split open, and serve with maple or -lemon sirup. To make lemon sirup, see page 40. - - -BREAKFAST ROLLS - -To three slightly heaping cups of sifted Graham flour add a little -salt, and one cup of milk or thin cream; cream is better. Stir the -milk or cream into the flour, mixing it well with the flour as fast as -poured in. Knead thoroughly, then divide the dough into three portions, -and with the hands roll each portion over and over on the molding-board -until a long roll from an inch to an inch and a half in thickness is -formed. Cut into two- or three-inch lengths, and bake at once in a hot -oven, in a baking pan dusted with flour, or better, on a perforated -piece of sheet-iron made for the purpose, placing the rolls a little -distance apart. Bake until a light brown. When done, do not place one -on top of another. - -Flour kneaded into cold Graham flour, oatmeal, or corn-meal mush makes -very good breakfast rolls. - - -STICKS - -Make the same as breakfast rolls, only rolling the dough to about the -size of the little finger, and cutting into three- or four-inch lengths. - - -FRENCH ROLLS - -Make a sponge at night of one-half cake of dry or one-half cup of good -liquid yeast, the beaten white of one egg, two tablespoonfuls of melted -butter, two tablespoonfuls of sugar, a little salt, and three cups -of warm milk or water, and flour sufficient to make a soft dough. In -the morning knead well and let rise again. When light, roll out the -dough to about three fourths of an inch in thickness; cut into about -four-inch squares with a sharp knife, butter the edges, and roll each -corner up and over to the center; place on buttered tins, allow the -rolls to become very light, and bake in a moderately hot oven. The -sponge for this can be set in the morning if the yeast is very quick. - - -TO GLAZE ROLLS - -When ready to bake, brush the rolls or biscuit lightly with milk; or, -when nearly baked, brush with the yolk of an egg to which has been -added two spoonfuls of cold water and half a teaspoonful of sugar. -Return to oven till done. - - -MARYLAND OR BEATEN BISCUIT - -Mix five cupfuls of white flour, one-half cupful of vegetable oil or -butter, and one teaspoonful of salt to a very stiff dough with one -cupful of cold water. Knead for twenty minutes, using no more flour for -the molding-board; then beat hard with a wooden mallet or hammer for -twenty minutes longer, until the dough is flat and of even thickness -throughout; sprinkle over a little flour, fold half of the dough back -evenly over the other half, and beat quickly around the edges, to keep -in the air. Continue beating until the dough is brittle, and will snap -if a piece is broken off quickly. Pinch off into pieces the size of a -small walnut, work smooth, flatten on top with the thumb, prick with a -fork, place on perforated tins a little distance apart, and bake in a -moderate oven for nearly an hour, or until dry and brittle throughout. - - -WHOLE WHEAT CRISPS - -Take one cupful of rich cream, two tablespoonfuls of sugar, a pinch -of salt, two cupfuls, or enough to make a stiff dough, of fine -granulated, whole wheat flour. Beat well, and knead for fifteen -minutes, first with a spoon, until the batter becomes too thick, and -then with the hands. Roll out as thin as wafers, cut into shapes with a -biscuit cutter, and bake on floured tins in a very hot oven. - -[Illustration: Cake Cutter] - - -GRAHAM WAFERS - -Stir together one cupful each of sifted Graham flour and white flour, -one tablespoonful each of butter and sugar, and a saltspoonful of salt; -then mix with enough cold water to make a stiff dough. Roll out very -thin, cut into small squares, or with a cake cutter, and bake on tins -in a quick oven. - - -FRUIT BISCUIT - -Make a dough with one cupful of cold, sweet cream or rich milk, three -cupfuls of sifted Graham or white flour, and a little salt. Knead -thoroughly, and divide into two portions. Roll each quite thin, then -spread one with currants, stoned dates, figs, or seedless raisins, -chopped fine, and place the other one on top; press down with the -rolling-pin, cut into oblong squares with a knife, and bake. - - -CRESCENTS - -Make a dough, using the recipe for White Bread. When ready to form -into loaves, work into it two tablespoonfuls each of butter and sugar; -roll out into a sheet half an inch thick, cut into six-inch squares, -then divide diagonally, forming triangles; brush each lightly with -water, and roll up, beginning at the longest side; place on oiled pans, -turning the ends toward each other in the form of a crescent. When -very light, brush with milk, and bake in a quick oven for about twenty -minutes. - - -RUSKS - -Make a sponge at night with one cupful of sugar, one cupful of scalded -milk, cooled to lukewarm, one-half cupful of butter, two eggs, one cake -of dry or one-half cup of good liquid yeast, and sufficient flour to -make a drop batter. Set in a warm place to rise. In the morning knead -well, and when risen again, mold into the form of biscuits, place a -little distance apart on buttered tins, and brush over with the beaten -white of an egg sweetened; let stand until light, and bake. - - -PLAIN BUNS - -Beat together one-fourth cup of lively yeast, one cup of sweet milk, -previously scalded and cooled to lukewarm, one-half teaspoonful -of salt, two cups of warm flour, and set in a warm place to rise. -When very light, work into the dough one-half cup of sugar, and two -tablespoonfuls of butter. Knead well for ten minutes, using enough -flour to make a soft dough. Shape into the form of biscuits a little -larger than an egg; place on tins slightly buttered, and set in a warm -place to rise. When very light, bake in a moderately hot oven. The tops -may be brushed over with the sweetened beaten white of an egg while -baking, or sprinkled with moist sugar when taken from the oven. - - -FRUIT BUNS - -Make the same as plain buns, adding one-half cup of raisins or currants -just before kneading and forming into buns. - -[Illustration: Waffle Iron] - - -RICE WAFFLES - -Set a sponge at night with two cupfuls of sweet milk, scalded and -cooled to lukewarm, one tablespoonful of butter, a pinch of salt, -two-thirds of a cupful of boiled rice, three cupfuls of flour, and -one-fourth cup of liquid yeast. Beat the batter hard for five or six -minutes, and set in a warm place to rise. In the morning add two -well-beaten eggs, and stir well together. Bake on a hot, buttered -waffle iron. If this is not at hand, have the gem irons well heated, -slightly butter to prevent sticking, and drop in the batter. Place in -a hot oven so the top will bake first, and bake to a rich brown color. -Very nice for breakfast. - - -PUFFS - -To two cups of milk add a little salt and the yolks of two eggs well -beaten; then sift in, a little at a time, and beating meanwhile, three -small cups of flour. Beat until light, then stir in gently the stiffly -beaten whites of the eggs, and bake in hot gem irons. - - -FRUIT LOAF, NO. 1 - -Take enough good bread dough for one loaf, add one cupful of brown -sugar, two tablespoonfuls of butter, and one cupful of raisins, -previously washed and dried. Knead well and let rise; then knead again, -and place in a bread pan, let rise until light, and bake in a moderate -oven. - - -FRUIT LOAF, NO. 2 - -Make a sponge of one and one-half cups of warm milk or water, one-half -cup of good yeast, the beaten white of one egg, one tablespoonful each -of butter and sugar, a little salt, and flour sufficient to make a -soft dough. Let rise till light; then knead well and let rise again. -When light, roll out to about one inch in thickness, spread over with -chopped dates, or raisins, or currants which have been previously -washed and dried; roll up and form into a loaf, let rise, and bake. - - -COFFEE CAKES - -Take two cupfuls of bread dough (made with milk) when ready for the -pans; put into a deep dish and work in four tablespoonfuls of cocoanut -or vegetable oil or butter, four tablespoonfuls of sugar, the stiffly -beaten white of one egg, and enough flour to make a fairly stiff dough. -Knead well, and roll out into a long strip about nine inches in width, -three feet in length, and one fourth of an inch thick; spread over this -four or five tablespoonfuls of oil or melted butter, omitting about -two inches at the farther end; beginning at end nearest, roll up like -jelly roll; cut into slices an inch thick; place a little distance -apart on tins sprinkled with sugar; set in a warm place, and when very -light, brush over with oil; sprinkle with a little sugar, and bake. If -desired, ground cinnamon or grated nutmeg may be sprinkled over the -dough before rolling it up. - - -FLANNEL CAKES - -Heat three cupfuls of milk to boiling; put into a crock one cupful -of corn-meal and two tablespoonfuls of butter, then pour in the -scalding milk; beat well, allow to cool to lukewarm, then stir in one -tablespoonful of sugar, two of flour, one teaspoonful of salt, and -one-half yeast cake dissolved in one-third cup warm water; beat well, -and set to rise overnight. Bake on a hot griddle. - - -CORN-MEAL BATTER CAKES - -To two cups of cold corn-meal mush, add one cup of sifted flour, and a -pinch of salt; beat well the yolks of two eggs, to which add two-thirds -cup of milk, and stir into the mush; beat thoroughly until light and -smooth, adding a little more milk if necessary, to make the batter of -proper consistency. Then gently stir in the whites of the eggs beaten -to a stiff froth, and bake in small cakes on both sides on a griddle, -slightly buttered, or better still on a soapstone griddle, in which -case use no oil nor butter on it. Serve hot. - -[Illustration: Griddle] - - -BUCKWHEAT PANCAKES - -In the evening take two quarts of warm water, add one-fourth cup of -good yeast, a teaspoonful of salt, and buckwheat flour enough to make -a good batter. If desired, a cupful of corn-meal or a few spoonfuls of -white flour may be used instead of all buckwheat. Beat well and set -to rise. In the morning thin the batter with a little warm water, if -necessary, and bake on a hot griddle. If cakes are desired for several -mornings, the batter may be kept going by leaving at least a cupful -after each baking, and adding the necessary warm water and buckwheat -flour each evening as at first. - - -LENTIL FRITTERS - -To a pint of lentil soup (left-over soup will do), add the well-beaten -yolks of two eggs, and sift in enough flour, a little at a time, -beating thoroughly, to make a good batter. Then add the stiffly beaten -whites of the eggs, drop by spoonfuls on a hot buttered griddle, and -brown on both sides. - - -CORN FRITTERS - -To each quart of raw sweet corn (a dozen nice ears), grated from the -cob, add the beaten yolks of three eggs, a teaspoonful of salt, and one -and one-half cups of fine bread or cracker crumbs, or enough to make a -batter just stiff enough to drop from a spoon. Then stir in the stiffly -beaten whites of the eggs, and drop with a spoon on a hot, oiled, or -soapstone griddle. Serve hot. - - -USES FOR STALE BREAD - -Whole slices of stale bread, if in good condition, may be steamed or -used for toast. Crumbs, crusts, and broken pieces not suitable for -this purpose may be placed in a pan, and put into a slow oven until -thoroughly dried (not browned), then ground in a mill, or rolled on a -breadboard with the rolling-pin, and put away in covered jars for use. -This will be useful for making corn-meal cutlets or anything that is to -be rolled in crumbs, dipped in egg, and browned. - - -POTATO YEAST - -Put to cook six medium-sized potatoes in two quarts of hot water. Tie -a handful of hops in a cloth, and boil with the potatoes during the -last ten minutes. When done, take potatoes and hops from the water, -leaving the water over the fire. Mash the potatoes fine, and add four -tablespoonfuls of flour, and two each of sugar and salt. Stir well -together. Pour over this mixture the boiling potato water, stirring -well that no lumps be formed. When cooled to lukewarm, stir in a cupful -of liquid yeast, or one cake of dry yeast dissolved in warm water. -After fermentation has ceased, turn into an earthen jar previously -scalded, cover, and set in a cool, dark place. Shake before using. - - -HOP YEAST - -Steep a handful of hops in a quart of hot water for five minutes. Then -strain, and turn the boiling water over a cupful of flour, blended with -a little cold water. Add one tablespoonful of salt, and two of sugar; -let cool till lukewarm, then stir in a half cup of liquid yeast, or one -cake of dry or compressed yeast dissolved in a little warm water. Set -aside for twenty-four hours, stirring occasionally; then bottle and -keep as above. - - - - - FRUITS - - The earth to thee her increase yields, - The trees their fruitage bring; - And glittering in the sunlit fields, - The vines with bounty spring. - - “Every tree, in the which is the fruit of a tree yielding seed; to you - it shall be for meat.” Gen. 1:29. - - If families could be induced to substitute the apple—sound, ripe, - and luscious—for pies, cakes, candies, and other sweetmeats with - which children are too often stuffed, there would be a diminution of - doctor’s bills, sufficient in a single year to lay in a stock of this - delicious fruit for a season’s use.—_Professor Faraday._ - - 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 can not afford oranges, yet can afford tea and coffee - daily.—_Health Calendar._ - - [Leaf] - - -Fruits are a natural food. They form no inconsiderable part of those -products of the earth given by the Creator to our first parents as -food. “Behold, I have given you,” he says, “every herb bearing seed, -which is upon the face of all the earth, and every tree, in the which -is the fruit of a tree yielding seed; to you it shall be for meat.” -Gen. 1:29. - -Fruits are not only delightful to the eye, pleasing to the smell, and -satisfying to the taste, but they contain elements which are necessary -for the best maintenance of the system; hence the natural craving for -them when the system is in a normal condition. - -While not containing a large amount of nutrition compared to their -size, they are, nevertheless, valuable on account of their juices, and -also because of their giving bulk to our food,—a very necessary thing -to be considered. - -Containing as they do from seventy-five to ninety per cent of water, -their use naturally allays thirst. If their use were more general, -there would doubtless be less desire for unnatural drinks. - -As a rule fruits, especially acid and sub-acid fruits, are cooling to -the blood, and most kinds also act as a laxative to the system, tending -to keep it free and open. They should, therefore, be freely used in -the daily bill of fare, though in proper combinations. Fruits go well -with grains and milk, but not so well with vegetables, especially acid -fruits. - -And what gives a nicer appearance to the table than a dish of fruit! -The very sight is inviting and appetizing. - -[Illustration: Fruit Dish] - -In preparing fresh fruit for the table, care should be taken to select -only that which is sound and ripe. It should also be carefully cleaned. -Apples should be wiped with a damp cloth, and their beauty will be -further enhanced by polishing them with a dry one. Plums should be -likewise treated. Grapes should be washed, and the stem ends of bananas -cut off. Bananas may also be peeled, sliced, and served with cream. -Oranges may be placed on the table whole, or their skins cut into -eighths, and peeled half-way down. In serving cherries in their natural -state, the stems should be left on. - -Much taste may be displayed in the arrangement of fresh fruits for the -table. A few green leaves interspersed with the fruit, or a variety -of fruits tastily arranged on the same dish, make a very attractive -appearance. - -Nature sets before us an abundance of delicious fruits, and these in -almost endless varieties and flavors. - -Most fruits are both wholesome and agreeable when eaten raw, but many -are rendered more easy of digestion by cooking. Some persons with weak -digestion can not eat many kinds of raw fruits, but almost every one -can eat most kinds when cooked. - -The following are some of the most simple and practical ways in which -fruits may be prepared:— - - [Leaf] - - -BAKED APPLES, NO. 1 - -Apples to be baked may be cored and pared or baked with the skins on. -If firm and quite tart, pare, place in a pie dish, add sugar and a -little hot water, and bake in a moderate oven. If the apples are juicy, -less water will be required. When tender, turn into a dish, and pour -over them the sirup or juice. - - -BAKED APPLES, NO. 2 - -Pare and core without halving, a number of nice, tart apples; fill -the centers with sugar and jelly, lay closely in a shallow pan, add a -little water, and bake slowly, basting occasionally with the sirup to -keep the centers well filled. Bake till brown and tender, and serve -with a boiled custard made with two cups of milk, two tablespoonfuls of -sugar, two eggs, and vanilla to flavor. - - -STEWED APPLES - -Pare, core, and cut into small pieces some moderately tart apples, -place in a saucepan, and add sufficient boiling water to stew to a -pulp; cook slowly for about an hour, stirring but little. When cool, -add sugar to sweeten. - - -BAKED SWEET APPLES - -Select good, sweet apples. Wash, but do not pare or core them; put -into a baking pan with a little water, and bake in a hot oven. Baste -occasionally with the juice in the bottom of the pan. When done, if -desired, each apple may be dipped in the beaten white of an egg, then -in powdered sugar, and returned to the oven until the icing is set. -Plain sweet baked apples are very nice served with cream. - - -APPLE SCALLOP - -Pare, core, and slice a half dozen good cooking apples. Spread a layer -in the bottom of a deep pudding dish, then over these a layer of bread -crumbs mixed with a little sugar, thus alternating till the dish is -filled, having a layer of apples on top. Add a half cup of cold water, -and bake in a rather quick oven till done. Serve with rich milk or -cream. - - -BOILED APPLES - -Remove the cores and cook whole, or in halves, in enough boiling water -to cover them. Cook slowly. When tender, remove the apples to a dish -with a spoon or fork. Sweeten the juice with sugar, add a little lemon -extract, thicken slightly with a very little cornstarch blended with a -little cold water, and pour over the apples. Serve when cool. - - -BAKED PEARS - -Take good, sound pears, cut in halves, pare, and fill an enameled -pudding dish, sprinkling sugar through them; pour in a cupful of hot -water, cover tightly, and bake slowly till tender. Serve cold. Or wash, -wipe, and bake whole in a shallow dish, putting in a very little water. - - -STEWED PEARS - -Pare, quarter, and core nice ripe pears, and drop into cold water to -keep from discoloring. Make a sirup, allowing two cups of water and -a half cup of sugar to each quart of fruit. Boil the sirup for a few -minutes, put in the fruit, and cook until tender and pink in color, -being careful not to break the fruit by stirring. Three or four slices -of lemon added to the sirup while boiling will improve the flavor of -the pears. Remove the lemon before putting in the fruit. - - -BAKED QUINCES - -Pare, core, and bake the same as apples. The fruit may be left whole, -and the centers filled with sugar. Sufficient water should be used so -the fruit will not become dry. Baste with the sirup while baking. - - -BAKED PEACHES, NO. 1 - -Take good, firm peaches, pare, cut in halves, removing the stones, -and place in a deep pudding dish, sprinkling with sugar. Add a little -water, and bake until tender. - - -BAKED PEACHES, NO. 2 - -Bake as above; when done, cover the top with a meringue made of the -whites of two or three eggs beaten stiff and a little powdered sugar; -return to the oven and brown slightly. Serve cold with cream. - - -STEWED PEACHES - -Take ripe peaches, pare, or wipe carefully with a damp cloth; cut in -halves, remove the stones, and drop into cold water. When ready, place -the fruit in a saucepan, adding sufficient boiling water to keep from -burning. Add sugar, two tablespoonfuls to each quart of fruit. Cook -slowly until tender, generally from twenty to thirty minutes. - - -STEWED PRUNES - -Wash the prunes thoroughly in warm water, rinse, then add water to -cover, or about three parts water to one of prunes, and soak for -several hours, or overnight. Put them to cook in the same water in -which they soaked, and stew gently until tender. When nearly done, add -a little sugar if desired. Serve cold. - - -STEWED FRUITS - -Small fruits are better stewed in a double enamel saucepan, and the -larger kind baked in a tightly covered earthen crock or jar in the -oven, with as little water as possible. Dried fruit, such as figs, -prunes, peaches, raisins, dates, etc., should first be well washed, -rinsed, soaked for several hours in enough water to cover, and -afterward cooked in the same water in which they have soaked. - - -PINEAPPLE - -Pare, cut into thin slices into a dish, and sprinkle lightly with -sugar; let stand in a cool place for an hour, and serve. - - -FRUIT MOLD - -Stew a quart of berries in a small quantity of water for fifteen or -twenty minutes; then add sugar to taste, and two tablespoonfuls of -cornstarch dissolved in a little cold water; cook until thickened, then -turn into molds first wet with cold water; serve cold with milk or -cream. Heat fruit juices and treat similarly. - - -BANANAS WITH WHIPPED CREAM - -Remove the peel, cut into thin slices, and sprinkle with a very little -sugar and a few drops of orange juice. Serve in small dishes, placing a -tablespoonful of whipped cream on each dish. If bananas are slightly -scraped after removing the skins, they will be more readily digested. - - -APPLE BUTTER - -[Illustration: Large Spoon] - -Pare, quarter, and core about equal parts of sweet and tart apples. -Boil sweet cider down, about four gallons into one gallon. Cook the -apples in either sweet cider or water till soft, then add the boiled -cider, and boil and stir with a wooden spoon until thick. A little -butter and ground cinnamon may be added for flavoring, and sugar if -necessary. Can in jars, or set away in jars without canning if desired -for immediate use. - - -LEMON SIRUP - -Boil one cupful of sugar and one-fourth cupful of water until -it slightly thickens; add a small teaspoonful of butter and a -tablespoonful of lemon-juice. Serve hot. - - -LEMON HONEY - -Put two tablespoonfuls of butter into a saucepan to warm; then add one -cup of sugar, the juice and grated rind of two lemons, and two eggs -well beaten; cook until thickened, stirring constantly that no lumps -be formed, and, if not cooked in a double boiler, being careful not to -burn. When done, turn into cups and cover the same as jelly. Nice used -as a filling for layer cake. - - -PLUM MARMALADE - -Wash the plums, cut them in halves, removing the stones, and cook for -about fifteen minutes, allowing a scant cup of water to each quart of -fruit. Then rub through a colander, add one cup of sugar to each quart -of pulp, and boil slowly one hour, stirring often to prevent burning. - - -GRAPE MARMALADE - -Make the same as plum marmalade, only allowing half a cup of water to a -quart of fruit for cooking. - - -TO MAKE FRUIT JELLY - -Choose a bright, sunny day for making jelly, in order to have it as -firm and clear as possible. Make in small quantities at a time, using -only porcelain or graniteware in preparing fruit or juice. Small fruits -should be used as soon after being picked as possible, and should not -be overripe. Cherries should be mixed with one fourth their quantity -of currants, as they do not jelly easily. Two parts red raspberry with -one part currant juice makes a nice-flavored jelly. Place the fruit -desired for the jelly in the saucepan, add only enough water to keep -from burning, and cook until tender or well scalded; then drain through -a strong, coarse, white flannel or cotton bag first wrung out of hot -water. If the bag is made three-cornered, the weight of the fruit at -the large top presses the juice out more freely at the point. Heat the -sugar in the oven, stirring frequently to prevent burning. About three -fourths of a pound should be used to each pint of juice. To prevent -the jelly glasses from breaking, place them in a pan of cold water and -allow it to come nearly to boiling; or with a cloth rub the outside of -them well with a little butter or oil, and pour in the juice slowly. A -little paraffin poured over the jelly when cooled, or writing-paper cut -to fit the glasses, and oiled, is good for covering before putting on -the covers. - - -APPLE JELLY - -Select nice tart, red apples, wash, quarter, and core, but do not -pare; add a small quantity of water, and boil only until soft. Then -strain as directed for making fruit jelly, measure the juice, return -it to a clean saucepan, and boil for ten or fifteen minutes, skimming -thoroughly. Add the heated sugar, three-fourths pound to each pint of -juice. Boil a few minutes, or until it jellies nicely, then turn into -glasses. - - -CURRANT JELLY - -Weigh the fruit, and to each pound weigh out half the weight of -granulated sugar. Place a few of the currants in a granite saucepan, -mash with a potato masher to extract enough juice to keep it from -burning, then add the remainder of the fruit, and boil about twenty -minutes, stirring frequently to prevent burning; strain, return juice -to a clean saucepan, let boil for five minutes, skim, then add the -sugar previously heated. This should jelly at once. Turn into glasses. -Make blackberry and raspberry jelly in the same way. - - -QUINCE JELLY - -Wash, wipe, and remove any imperfect spots, quarter and core, but do -not pare the fruit. Cut into small pieces, and place in the preserving -pan, with water enough to half cover. Cook until tender, stirring -frequently. Remove from the fire, and strain through a jelly-bag, -measure the juice, return to a clean saucepan, let boil fifteen -minutes, then add sugar, three-fourths pound to each pint of juice. -Boil until it jellies nicely, removing the scum, and when done, turn -into the jelly cups at once. - - -CRANBERRY JELLY - -Pick over and wash one quart of cranberries, and put them in a granite -saucepan with one cupful of boiling water; cook about ten minutes, -or until soft. Then put them through a strainer or vegetable press, -return the juice to the pan, add two cupfuls of sugar, place over the -fire, and cook about five minutes. Turn into a mold to cool. - - -HOW TO CAN FRUIT - -General Remarks - -Boiling or canning fruit consists in sealing up in air-tight bottles, -or jars, fruit which has previously been cooked. Many do not appreciate -the value of canning fruit because they have never tried it. But the -process is so simple, and the result so satisfactory, that those who -have ever given it a trial usually feel well repaid for the effort put -forth. - -Canning fruit practically lengthens the fruit season until it is -perennial. Fruit, if properly canned, can be preserved, even for years, -in a very natural and wholesome state. - -While it is true that in semitropical countries some kind of fruit can -be obtained from the markets at most seasons of the year, it is both -a matter of providence and economy to lay by, at a time when fruit is -cheap and in season, for those times when it is scarce, high-priced, -or unobtainable. A lesson can here be learned from the bee. During the -summer, when the flowers are in bloom, it culls the sweet, that it may -have a store of honey to eat in the winter hours. - -It is very desirable to have the fruit fresh, as picked from the tree -or vine; but many of the nicest and most juicy and delicately flavored -fruits, such as strawberries, raspberries, currants, gooseberries, -plums, blueberries, cherries, peaches, and apricots are in season for -only a comparatively short time. It is, therefore, of value to know -how to preserve these for the unseasonable portions of the year. It -is a matter of no little convenience for the housewife to have these -delicious fruits in her house, ready for use at a moment’s notice. But -this can be the case only by having on hand a supply of canned fruit. - -Some may think that this supply of canned fruit can readily be -substituted by the same kinds of fruit put up in jams, marmalades, -etc., and that these can be purchased at reasonable prices at the -stores all ready for use, and the trouble of preserving fruit one’s -self is thereby saved. While this may be true, the fruit prepared thus -is not to be compared to fruit in its more natural state. The amount of -sugar generally used in making jams and marmalades causes them to be -too rich in saccharine matter, and consequently more liable, if freely -used, to injure the teeth, cause acidity of the stomach, dyspepsia, and -liver trouble, while nearly all, even dyspeptics, can eat simple stewed -fruit of one kind or another without injury. - - -Selecting Cans - -In canning fruit, care should be taken to provide good cans and -perfectly fitting covers. This is a matter of much importance. The -Mason glass cans, or jars, with the white porcelain-lined covers and -white rubber bands, are, perhaps, the best. It may seem a little -expensive on the start to purchase these, but there is practically no -further expense connected with them, aside from providing new rubbers -or covers occasionally, as the jars can be used year after year, or -until broken. Either the pint, quart, or two-quart jars may be used, as -best suits the needs of the family. - -If a Mason can opener is not at hand, the process of opening the jars -may be made easier by first running the edge of a thin knife blade -around under the rubbers, care being taken not, by prying or otherwise, -to injure the rubbers or lids. - -After the fruit has been used from the jars, wash and dry them, and set -away for future use. The rubbers and covers may be put into a cloth bag -and hung away from the dust. - -[Illustration: Mason Can] - -Process - -Select good, sound, fresh fruit, but not overripe, or it will be mushy -and insipid when cooked. The larger fruits should not be quite as soft -for canning as for eating. - -Cook in a graniteware or enameled saucepan or preserving kettle. Iron, -tin, copper, or brass should not be used. - -Always cook slowly, as rapid boiling breaks up the fruit, and causes it -to lose much of its nice flavor. - -Cook thoroughly and evenly, in small quantities, and in as little water -as possible, fruit being better cooked in its own juice, which soon -boils out. The length of time required for cooking will depend upon the -kind and quantity of fruit, hard and less ripe fruit requiring more -time. - -Utensils for Canning Fruit - -Two or three tablespoonfuls of sugar to each quart of fruit will -generally be found sufficient for the milder fruits; the more tart, -such as plums, currants, gooseberries, etc., will require from six to -eight tablespoonfuls. - -While the fruit is cooking, immerse two or three jars in a large pan -of scalding (not boiling) water, laying them down if there is room. -If the jars are new, put them in cold water, and gradually raise the -temperature, to prevent them from breaking. Likewise put the covers in -a basin of hot water. Much depends on keeping everything hot. - -Have ready an enameled dipper or cup, a cloth for wiping the outside of -the jars, a spoon, fork, and a small pan in which to set the jars while -being filled. - -[Illustration: Utensils for Canning Fruit] - -When the fruit is well cooked, roll one of the jars over in the hot -water, empty it, place it in the small pan, and quickly fill with -the boiling fruit, putting in a little of the juice first. Fill to -overflowing. Skim off all foam or bubbles of air that come to the top. -If any bubbles are seen in the fruit, pass a fork or spoon handle, -first dipped in hot water, down into the jar, slightly stirring, when -they will come to the top, and can be skimmed off. Wipe the juice from -the top of the jar, and screw down the cover quickly and tightly. See -that the rubber extends beyond the cover all around. Should any part of -the edge of the cover fail to fit down into the rubber tightly after -being screwed on, press down all around with the edge of the handle of -a strong knife. Turn the jars upside down to cool. If no juice leaks -out, the sealing is perfect. - -After a few hours turn the jars right side up, and watch for a few -days. If there is any leakage or sign of fermentation, the work is a -failure, and the fruit should be opened at once, a little more sugar -added, boiled, and used as soon as possible. If all is right, store in -a cool, dark place for future use. If a proper place is not convenient, -wrap the jars in brown paper to keep out the light, as this is likely -to cause fermentation. - -If the foregoing directions are carefully followed, there is no reason -why the work should not be a perfect success. - - -ANOTHER METHOD - -If it is desired to preserve the fruit as nearly whole as possible, -prepare it as for cooking, place it, dry, compactly in the jars, and -screw the covers on loosely without rubbers. Place the jars, six or -eight at a time, in a boiler, standing them on thin pieces of board, -and filling the boiler with sufficient warm water to come up half way -on the jars. Cover tightly, using a thick cloth, if necessary, to keep -in the steam; place on the range, and after the water comes to the -boiling-point, cook for from one-half to one hour, according to kind -and ripeness of fruit. When cooked, remove the jars, taking care not -to allow a draft to strike them, to prevent cracking; allow to settle -a few minutes; remove the covers, and fill with a sirup, boiling hot, -allowing about a cup of sugar to each quart of fruit; or, if desired -to can without sugar, fill the jars with boiling water. Put on the -rubbers, and seal at once, testing by turning bottom side up. - -[Illustration: Cooking Boiler] - -This method should be employed in canning vegetables. Only perfectly -fresh vegetables should be used for canning. - - -CANNED BEANS AND PEAS - -Prepare string-beans as for ordinary cooking, then press and pack them -closely into the jars until full, adding a little salt; fill the jars -to overflowing with cold water, then screw on the covers fairly close, -place the jars in a boiler, as directed above, and cook for four hours; -remove from the water, take off the covers, place on the rubbers, screw -on the covers tightly. Peas should be shelled, then canned in the same -manner. - - -CANNED SWEET CORN - -Select that which is fresh, and cut from the cob as directed for stewed -sweet corn (page 57). Then press and pack closely into the jars until -the milk appears on the top, and they are full. No water or salt should -be added. Boil for five or six hours. - - -CANNED PEACHES - -Select ripe, firm peaches, nearly soft enough to eat, avoiding the -clingstones. The Crawfords are perhaps the best. Pare, divide in -halves, removing the stones, and drop into cold water to prevent -discoloring. For each quart of fruit pour a cupful of water into a -saucepan, add three or four tablespoonfuls of sugar, and let boil up; -drain the peaches from the cold water, and put them into the hot sirup; -cook slowly till tender, and can. - - -CANNED BERRIES - -Select those freshly picked; if necessary to be washed, place a few at -a time in a colander and dip in and out of cold water; cook in a small -quantity of water, adding the necessary sugar when nearly done, and can. - - -CANNED QUINCES - -Wipe with a cloth, pare, quarter, core, and divide each quarter into -thirds. For each two quarts of fruit pour three cups of water into a -saucepan, add nearly two cups of sugar, and let boil up; then put in -the fruit, and cook slowly for an hour and a half, or until tender and -of a rich pink color, and can. Equal parts of quinces and apples or -pears may be stewed together. - - -CANNED TOMATOES - -Select smooth, a little under-ripe, meaty tomatoes; put them into a -pan, and pour scalding water over them to make the skins come off -readily; then with a sharp, pointed knife remove the cores, pare, -cut into thick slices, press well into the jars, screw the covers on -loosely without rubbers, place in boiler, and cook for thirty minutes -after reaching the boiling-point, according to directions under -“Another Method.” But little filling will be needed after being cooked. -For this have a few tomatoes stewed in a saucepan. Turn upside down -till cool, then wrap in brown paper, and keep in a dark place. - - -GRAPE JUICE - -Take fresh, well-ripened, dark, juicy grapes, such as the Black Prince -or Concord; pick from the stems, rejecting all that are imperfect; wash -well, and put to cook in an enameled saucepan with a pint of water for -each three quarts of grapes. Cook slowly for half an hour, or until -the grapes burst open; then drain off the juice through a jelly-bag, -filtering the skins and seeds through a separate bag. Reheat, add -one-half cup of sugar to a quart of juice if desired to sweeten, and -can in jars the same as fruit; or, put in sterilized bottles, filling -within an inch of the top, and cork at once with good, solid corks; -cut off the corks close to the bottle, and seal over with sealing-wax. -Bottle the juice from the skins separately, as it will be less clear. -Keep in a cool, dark place. - - - - - VEGETABLES - - - The first wealth is health.—_Emerson._ - - Vegetarians suffer little from thirst.—_Hygienic Review._ - - Let them give us pulse to eat, and water to drink.—_Daniel._ - - Sir Isaac Newton, when writing his great work, “Principia,” lived - wholly upon a vegetable diet. - - Body and mind are much influenced by the kind of food habitually - depended upon.—_O. W. Holmes._ - - [Leaf] - -While not furnishing the most nutritious diet, vegetables contain many -nutritive elements in moderate degree, are rich in mineral substances, -and being composed largely of water, perfectly supply many of the -needs of the human system. Such vegetables, however, as peas, beans, -and lentils, properly termed legumes, are highly nutritious. They are -commonly understood to be of the nature of the “pulse” upon which -Daniel the prophet subsisted in preference to the king’s meat. While -an exclusive diet of ordinary vegetables might fail to give sufficient -nourishment to meet the demands of the entire system, their use is -valuable in furnishing it with a large quantity of organic fluids, -and in giving bulk to the food. It is best to combine their use with -other foods, such as grains, which supply the qualities lacking in the -vegetables. - -Only fresh vegetables should be used. Those which are stale can not be -made wholesome and palatable by cooking. Their use imperils the health -of the family, and is liable to cause serious illness. Herein lies an -advantage in having one’s own garden. - -Care should be taken not to cook vegetables too much or too little. -They should be neither overdone nor underdone, but “just right.” -Cooking vegetables, grains, and fruits is advantageous, as it bursts -the particles of starch, and thus renders them more easy of digestion. - -While cooking vegetables, a good, steady fire should be kept up, and -the kettle kept full of hot water for replenishing. - -Never replenish with cold water, but always with hot. - -A good rule to follow in cooking vegetables is to put to cook in hot -water all vegetables that require to have the water drained off when -done, and in cold water those that are to retain it. - -All green vegetables, such as spinach, cabbage, etc., should be put to -cook in boiling, salted water; the dry vegetables, such as, potatoes, -carrots, beans, split peas, and lentils should be cooked in unsalted -water. About a tablespoonful of salt should generally be allowed to a -gallon of water, or one third of a teaspoonful to every pint of cooked -vegetables. - -In washing potatoes, a coarse cloth or brush may be used to advantage. -If to be baked, they should be wiped dry before placing in the oven. - -It is a matter of both economy and improvement to pare potatoes very -thin, as much of the mealiest and most nutritious portion lies next to -the skin. - -As each potato is pared, it should be dropped into a pan of clean, cold -water; if allowed to fall back among the parings, the potatoes will be -dark and discolored when cooked. - -Potatoes should never be allowed to remain in the water in which they -have boiled after they are done. It should be drained off immediately -to prevent their becoming soggy and water-soaked. If given a few -vigorous shakes, which allows the steam to escape, they will be much -more dry and mealy. - -Old potatoes, in the spring, should be allowed to stand in cold water -for an hour before paring, to reabsorb the moisture they have lost -through evaporation. - -In baking potatoes the oven should be hot when they are put in, and the -temperature increased rather than diminished afterward. - -Only dry, ripe, mealy potatoes are good baked. - -Onions should be boiled in two waters, first for about fifteen minutes -with cold water put on, then drained off, and boiling, salted water -added to finish. - -To peel tomatoes readily, first pour over them a little scalding water. -This also applies to plums. - - [Leaf] - -BOILED POTATOES (without skins) - -[Illustration: Saucepan] -Wash, pare thin, and drop into cold water to prevent discoloring. If -not of a uniform size, cut the larger ones in two. Put to cook in only -enough boiling water to prevent burning; cook gently from twenty to -thirty minutes; when done, drain off all the water, place over the fire -for a moment, then give the saucepan a vigorous shake, cover with a -coarse cloth, and set on the back of the range to dry. - -Large quantities of potatoes are best cooked by steaming over boiling -water. - - -BOILED POTATOES (with skins) - -Select potatoes of even size; wash clean with a cloth or brush, and -remove the eyes and specks with a knife; put to cook in a small -quantity of boiling water; drain when tender, and place the saucepan on -the back of the range to dry; remove the skins and serve. Potatoes are -best cooked in this way. Serve in an open vegetable dish. - - -BAKED POTATOES - -Choose smooth potatoes of uniform size, wash well, being careful to -clean the eyes. Dry with a cloth, and bake in a _hot_ oven; in a slow -oven the skins become thick and hard. Serve as soon as done, in an -open dish; if covered, they will become soggy. Baked potatoes are very -wholesome, and make a good breakfast dish. - - -MASHED POTATOES - -Wash, pare, and boil the same as boiled potatoes. When they can be -readily pierced with a fork, drain thoroughly; return to the range -and mash, using the potato masher vigorously for five or ten minutes, -until they are light, smooth, and creamy in appearance. A wire potato -masher does the work most satisfactorily. Have warmed in a saucepan a -half cupful of cream or milk, adding a small piece of butter if milk -is used, a teaspoonful of salt, and the well-beaten white of one egg; -beat this into the potatoes until they are very light. Put lightly into -a warm dish, but do not press down, and serve at once. If desired, the -egg may be omitted. Very nice served with cream sauce or brown sauce. - -[Illustration: Potato Masher] - - -STEAMED SLICED POTATOES - -Wash, pare, and slice several medium-sized potatoes very thin. Have -in a frying-pan a small piece of butter and a half cup of hot water, -put in the potatoes, season with salt, cover closely, and set on the -back of the range to cook slowly. Stir up a little occasionally. A few -thinly sliced onions may be used with the potatoes if desired. - - -WARMED-UP POTATOES - -Cut cold boiled potatoes into thin slices; heat a little milk to -boiling in a saucepan; put in the potatoes, and season with salt to -taste. Let boil a few minutes and serve. If desired, the milk may be -slightly thickened with a little flour blended in a little cold milk. - - -POTATO PUFF - -Take two cupfuls of hot, seasoned, mashed potatoes, and moisten -well with hot milk or cream. Beat the yolks and whites of two eggs -separately; allow the potatoes to cool slightly, then beat in the eggs, -the yolks first. Turn at once into an oiled, shallow tin; do not -smooth or press them down, but leave in a rocky form. Bake about ten -minutes, or till a delicate brown. - - -LYONNAISE POTATOES - -Cut into dice enough cold boiled potatoes to make one pint, brown to a -golden yellow a spoonful each of butter or oil and minced onion. Add -the potatoes, season with salt, and stir with a fork till a delicate -brown, being careful not to break them. Add a spoonful of chopped -parsley, and serve hot. - - -NEW POTATOES - -If new and fresh, the skins may be easily scraped off with a knife, -or rubbed off with a coarse cloth. Cook in a little water, drain, and -serve; or, when done, drain, pour some rich, sweet milk over them, let -it heat to boiling, then thicken with a little flour rubbed smooth in a -little cold milk, allowing a tablespoonful of flour to a pint of milk, -and season with salt. A few green peas cooked with new potatoes and -thus dressed make a very acceptable dish. - - -POTATOES WITH CREAM - -Pare, and cut as many as desired into small cubes; put into boiling -water and cook from fifteen to twenty minutes; when done, drain off all -the water, let dry a few minutes over the fire, then add a little salt, -a cup of thin cream, and a little chopped parsley; simmer for two or -three minutes, and serve at once. - - -BAKED SWEET POTATOES - -Choose those of uniform size, wash thoroughly, removing any imperfect -spots, wipe dry, and place in a moderately hot oven; bake for about -an hour if the potatoes are rather large. Small potatoes are better -steamed than baked. Send to the table as soon as done, after removing -the skins. - - -BOILED SWEET POTATOES - -Wash well, put into cold water with the skins on, and boil until easily -pierced with a fork; drain, remove the skins, and place in the oven to -dry for five or ten minutes; serve in a hot, open dish. - - -BROWNED SWEET POTATOES - -Take cold, boiled sweet potatoes, peel, cut into halves, place on -shallow buttered tins, and brown in a hot oven. - - -ROASTED SWEET POTATOES - -Wash, wipe dry, wrap with thin paper, and cover first with hot ashes, -then with live coals. Turn occasionally. The coals may need renewing -several times. When done, remove the ashes with a brush, wipe with a -dry cloth, and serve. Sweet potatoes are nicer and more mealy when -prepared in this way. - - -YAMS - -Prepare the same as roasted sweet potatoes or baked sweet potatoes. -Boiling them is thought to quite spoil their flavor. - - -STEWED TOMATOES - -Take nice, fresh tomatoes, pour boiling water over them, remove the -skins, slice into a granite saucepan, add a cupful of water, and stew -from twenty to thirty minutes. Then add salt, butter, and a half cup of -bread or cracker crumbs, or slightly thicken with cornstarch, blended -with a little cold water. Sugar may be added if desired. - - -BAKED TOMATOES - -Select smooth, even-sized, ripe tomatoes. Peel, remove the stems, and -place in an earthen pudding dish; season with a little salt and butter -or cream, and bake in a rather hot oven for half an hour. - - -TOMATOES AND MACARONI - -Put to cook one-half cup of macaroni broken into inch pieces into three -cups of boiling water; boil for about an hour, or until perfectly -tender, adding more water if necessary. When done, put into a pudding -dish, and pour over two cups of stewed tomatoes previously rubbed -through a colander. Add a little salt, a few bits of butter, a half cup -of sweet cream, and bake in the oven till done. If the tomatoes are -quite juicy, a teaspoonful of flour may be used for thickening. - -[Illustration: Colander] - - -SCALLOPED TOMATOES - -Take one quart of stewed fresh or canned tomatoes, rub through a -colander, and thicken with a cupful of bread or cracker crumbs; add a -little salt, a few spoonfuls of cream, and bake for twenty or thirty -minutes. - -[Illustration: Can Opener.] - - -BOILED BEANS - -Pick over, wash, and soak two cupfuls of beans overnight in cold water. -In the morning drain, and put to cook in hot water. Cook slowly for two -or three hours, or until perfectly tender, adding more hot water as -needed, as they should be quite juicy when done; avoid much stirring. -Season with salt and a little butter or cream. Colored beans having -too strong a flavor may be improved by parboiling for fifteen minutes, -then draining, and putting to cook in fresh boiling water. - - -BOILED BEANS WITH RICE - -Wash and soak two cupfuls of beans in cold water overnight; in the -morning put to cook, and after about an hour add one-half cup of -well-washed rice. Cook slowly until done, season as above, and serve. - - -BAKED BEANS - -Take two cupfuls of beans, pick over, wash, soak overnight, and cook -the same as boiled beans. When done, add a little butter and salt, and -two tablespoonfuls of molasses; turn into a pudding dish, and bake -until nicely browned. A little hot water should be added occasionally -to prevent their becoming too dry. - - -BAKED GREEN BEANS AND CORN - -Shell the beans, and cut the sweet corn from the cob. Put layers of -each in equal quantities in a bean pot or pan, seasoning with salt and -butter. Add boiling water to cover, and bake in the oven for about two -hours, adding more hot water as it becomes absorbed. - - -MASHED BEANS - -Soak overnight two cupfuls of beans, and cook the same as boiled beans. -When very tender, and the water nearly absorbed, rub through a colander -to remove the skins; add half a cup of cream or of rich, sweet milk and -a little butter; put into a shallow dish, smooth the top with a knife -or spoon, and place in the oven to brown. - - -STRING BEANS - -Wash, break off each end, stripping the strong fibers from end to end. -Cut or break into inch lengths, and put to cook in enough boiling, -slightly salted water to cover. Cook from one to two hours, or until -very tender, the length of time required depending upon the age and -variety of the beans. The water should be quite absorbed when done. Add -a little milk and butter if cream is not available. Let come to a boil, -and serve. - - -SPLIT PEAS - -Look over carefully, wash, and put to cook in a good quantity of cold -water. Let come to a boil, then simmer until tender and the water quite -absorbed. Press through a colander if desired to remove the skins, -season with salt, and cream or butter, and serve. - - -GREEN PEAS - -Shell, and put to cook in boiling, slightly salted water, allowing one -cupful of water to every four cups of peas. If they are old, and need -longer cooking, add more water if necessary. Cover, and cook rather -slowly till tender. About thirty minutes’ cooking for fresh, young peas -will be found sufficient. When done, pour over a cupful of sweet milk, -heat to boiling, and thicken with a little flour. Season with a little -salt, and a spoonful of cream or a small piece of butter. - - -LENTILS - -Cook, season, and serve the same as split peas, only less water and -less time for cooking will be required. - - -BAKED RICE - -Take one cupful of rice, wash well by turning into a colander and -dipping in and out of warm water, put into a pudding dish, and pour -over four cupfuls of milk, or two each of milk and water, adding a -little salt. Bake about an hour, stirring once or twice before the top -becomes hard. Serve as a vegetable with lentil sauce. - - -PLAIN BOILED RICE - -Wash thoroughly one cupful of rice, and sprinkle it slowly into a -granite saucepan containing two or three quarts of rapidly boiling, -slightly salted water. If the grains sink to the bottom, stir gently -until they keep in motion themselves. Boil rapidly, without covering, -for thirty minutes, or until soft; then drain through a colander -and rinse with hot water to remove all starch. The grains should be -separate and distinct from one another. It may be served with a tomato -sauce. See page 77. - - -SPAGHETTI WITH TOMATO SAUCE - -Break in pieces and cook in boiling, salted water, or cook whole by -dipping the ends in the hot water, and as they bend, coil them around -in the saucepan. Cook for twenty or thirty minutes, or until soft, then -drain, rinse with hot water to remove starch if it is sticky, turn into -a dish and pour over a hot tomato sauce, made as directed on page 77. - - -STEWED CAULIFLOWER - -Carefully separate into small portions; examine closely to make sure -there are no insects on it; let stand a short time in cold water, then -put into boiling, salted water, and cook from twenty to forty minutes, -or until tender. Drain, season with a little butter or cream, or serve -with cream sauce poured over it. - - -CAULIFLOWER WITH TOMATO SAUCE - -Cook the same as stewed cauliflower. When done, drain, turn into a -dish, and pour over it a hot tomato sauce. - - -STEWED CABBAGE - -Remove the outer leaves, divide into halves, cut very fine with a sharp -knife, omitting the heart. Put into a saucepan with a half cup of -boiling water, add a little salt, cover closely, and cook until tender, -adding a little more hot water, if it becomes too dry before it is -done. When done, add a few spoonfuls of cream, allow to heat, and serve. - - -BOILED CABBAGE - -Remove the outer leaves, place in cold water for half an hour, then -quarter, and put to cook in boiling water, adding a little salt. Boil -vigorously for about thirty minutes; turn into a colander, remove the -heart and coarse portions, press out all the water, return to the -saucepan, and season with butter or cream; allow to heat, and serve on -a hot dish at once. - - -BOILED CELERY - -Take one bunch of celery, cut off tops and roots, scrape and wash the -stalks, then cut them into small pieces, and put to cook in boiling -water. Let cook for fifteen or twenty minutes, or until tender; drain, -turn into a heated dish, and pour over a cream sauce. For making cream -sauce see page 77. - - -STEWED ASPARAGUS - -Wash, break into small pieces, and cook from twenty to thirty minutes -in just enough water to cover; when tender, drain, add a little butter -and salt and a cup of milk; let come to a boil, and thicken with a -teaspoonful of flour. Boil up and serve. - - -BOILED CARROTS - -Select small or medium-sized carrots, wash, scrape, rinse in cold -water, then put to cook in boiling water; cook about thirty minutes, or -until tender, then drain. Serve as boiled, or slice them into a heated -vegetable dish, and pour over them a cream sauce prepared as directed -on page 77. - - -BOILED PARSNIPS - -Prepare and cook the same as boiled carrots. - - -BAKED PARSNIPS - -Wash, scrape, rinse, divide in halves, add a little more than enough -boiling water to cook them, and boil slowly until tender; place in a -shallow dish, pour over the juice that remains, add a little salt, a -spoonful or two of cream, and place in the oven until nicely browned, -basting occasionally. - - -STEWED TURNIPS - -Pare the turnips, cut into slices, and cook until perfectly tender; -then drain, mash fine with a spoon or potato masher, season with salt, -a little butter or cream if desired, and serve. - - -SLICED CUCUMBERS - -Pare the cucumbers, slice them very thin into a dish, sprinkle with -salt, cover loosely, and shake briskly to distribute the salt; let -stand for about half an hour; then drain off all the water, and shortly -before serving pour over the juice of one or two lemons. A spoonful or -two of cream may be added if desired. Cucumbers should be thoroughly -masticated. Their reputed indigestibility is largely due to a failure -in this particular. - - -BOILED ONIONS - -Cut off the tops and bottoms, remove the outer skins, and put to cook -in cold water; boil fifteen minutes; then drain, and cook in boiling, -salted water until tender; turn into a pudding dish, and cut into small -pieces; pour over a cupful of hot cream sauce, sprinkle the top with -bread crumbs, and bake until brown. For making cream sauce see page 77. - - -BAKED SQUASH - -Cut into sections, and place shell downward on the top shelf of the -oven. Bake until tender, and serve hot in the shell; or, scrape out -the inside, mash, add a few spoonfuls of cream or a little butter, and -serve. - - -STEWED SQUASH - -Peel, remove seeds, cut into small pieces, and stew until tender in a -little boiling water; drain, mash smooth, and season with butter and -salt. Vegetable marrows may be prepared in the same manner. - - -SUCCOTASH - -Soak one cupful of beans overnight. When ready to cook, add water and -one cupful of dried sweet corn, and cook until tender. Season with -salt, a little cream or butter, and serve. If green sweet corn is used, -do not add it to the beans until they are nearly done. - - -BOILED SWEET CORN - -Select full-grown ears, not old and hard, but full of milk; remove the -husks and silks, and put to cook in enough boiling, salted water to -cover. Boil from thirty to forty minutes; when done, drain, and serve -on the cob hot, with a little butter if desired. The corn from ears -not eaten may be cut from the cob and warmed up with a little cream or -butter for the next meal. - - -STEWED SWEET CORN - -Remove husks and silks, stand the ears in a dish, and with a sharp -knife cut off the corn from the top downward, taking a little more than -half of the kernel in depth; then scrape gently downward to get the -remainder of the milk and meat of each kernel. Place in a saucepan, add -half a cup of water for each quart of corn, and cook for fifteen or -twenty minutes. When done, add a little salt, a half cup of cream, or -a cup of milk and a little butter, boil up and serve. The milk may be -slightly thickened with flour, if desired. - - -BAKED BEETS - -Take young, tender beets, wash clean, place in a baking dish with a -little water, and bake from one to two hours, or until tender; add a -little hot water occasionally if they become dry. When done, remove the -skins, slice, and serve with lemon-juice. - - -BOILED BEETS - -Cut off the tops, but avoid cutting the beets; put to cook in boiling -water. When tender, remove to a pan of cold water; rub off the skins -with the hands, slice thin, and serve with lemon-juice. - - -BEET GREENS - -Take the tops from young, tender beets, look over, put to cook in -boiling, slightly salted water, and cook until tender; then drain in a -colander; chop rather fine, and serve with lemon-juice. - - -SPINACH - -Look over carefully a good quantity of spinach, rejecting all wilted -and decayed leaves. Wash thoroughly in several waters, and put to cook -in slightly salted, boiling water, and boil from twenty to thirty -minutes. When tender, drain in a colander, cut into coarse pieces, and -put into a warm dish; add a few bits of butter, and garnish with slices -of hard-boiled eggs. Serve with lemon-juice. - - -CELERY - -Remove all the green and decayed parts from the stalks, and put into -cold water. When ready to serve, place in a celery glass with the small -ends downward. Curl the tops by cutting into narrow strips a little way -down. Celery is recommended as a good nerve food. - - - - - SALADS AND SALAD DRESSINGS - - Plain and healthful living tends to long and happy living.—_Selected._ - - The foundation of a happy home is laid in the kitchen.—_Marion - Harland._ - - -TOMATO SALAD, NO. 1 - -Peel smooth, ripe tomatoes, cut into thin slices, and arrange in layers -in a dish, sprinkling each layer with sugar. Turn over the whole a half -cup of lemon-juice before serving. - - -TOMATO SALAD, NO. 2 - -Peel, slice, and place in a dish, and sprinkle lightly with salt. -To the beaten yolk of one egg add the juice of one or two lemons, a -teaspoonful of sugar, and pour all together over the tomatoes. - - -CABBAGE SALAD, NO. 1 - -Chop very fine half a small head of crisp cabbage, and put into a dish. -Mix together two tablespoonfuls of sugar and the juice of two lemons, -and pour over the cabbage; add a spoonful or two of thick cream, stir -together, and serve. The cream may be omitted if preferred. - - -CABBAGE SALAD, NO. 2 - -Chop the cabbage fine, and dress with mayonnaise dressing. If preferred -omit to thin the dressing with cream, and cover the cabbage with -whipped cream, slightly sweetened. - - -CABBAGE AND TOMATO SALAD - -Cut the cabbage as above, and put into a dish. Peel and slice two or -three large, ripe tomatoes, and place on the cabbage. Toss up lightly -in the dish, sprinkle with sugar, and pour over all the juice of two -lemons. - - -LETTUCE SALAD, NO. 1 - -Separate the leaves, look over, wash, and put into cold water a while -before using. When ready to serve, place on a dish and pour over a -dressing made of equal quantities of lemon-juice, sugar, and water. - - -LETTUCE SALAD, NO. 2 - -Wash and shred two heads of lettuce. Boil two eggs until hard, remove -the shells, and mash the yolks fine; mix well together the juice of one -or two lemons, two or three tablespoonfuls of water, one tablespoonful -of sugar, one-half teaspoonful of salt, one tablespoonful of sweet -cream, adding this last to prevent curdling, and the yolks of the eggs, -and pour over the lettuce. Cut the whites of the eggs into rings and -arrange on the top. A spoonful or two of minced onion may also be added. - - -POTATO SALAD - -Cut into thin slices, hot or cold boiled potatoes, and place in a dish -without breaking slices. A small onion, chopped fine, to each pint of -potatoes may be added if desired. Cover with mayonnaise dressing. - - -VEGETABLE SALAD - -Put a layer of fresh watercress or lettuce into a salad bowl, then -alternate with layers of peeled, thinly sliced cucumber and tomatoes. -When enough is prepared, place a border of watercress around the bowl. -Just before serving, pour over a French dressing, and toss up lightly -with a fork till well mingled. - - -FRUIT SALAD - -Place in salad dish alternate layers of sliced bananas and -strawberries, sprinkling each layer with sugar. Cover with whipped -cream, and serve. - - -BANANA SALAD - -Slice crosswise six ripe bananas into a dish; sprinkle with powdered -sugar, then turn over them the juice of two nice large oranges; let -stand for an hour in a cool place, and serve. - - -NUT AND CELERY SALAD - -Take three cupfuls of finely cut, crisp celery, and one cupful of -chopped English walnuts; dress with mayonnaise dressing, made thin with -a little sweet cream. - - -FRENCH DRESSING - -Mix thoroughly together six tablespoonfuls of oil, a pinch of salt, and -two tablespoonfuls of lemon-juice. - - -MAYONNAISE DRESSING - -To the yolks of two fresh eggs add a scant teaspoonful of salt; then -beat in slowly, almost drop by drop, a small cupful of olive-oil. The -mixture should become nearly as thick as butter. Then gradually add one -tablespoonful of lemon-juice. Thin with sweet cream. Nice for potato, -cabbage, or nut salads. If used for tomato salad, omit the cream. - - - - - SUBSTITUTES FOR MEATS - - As a man eateth, so is he.—_German Proverb._ - - Lord Byron refused to eat meat because, as he said, “It makes me - ferocious.” - - The flesh of animals tends to cause grossness of body, and to benumb - the finer sensibilities of the mind.—“_Bible Hygiene._” - - The eating of much flesh fills us with a multitude of evil diseases, - and a multitude of evil desires.—_Porphyrises, 233_ A. D. - - Animal food is one of the greatest means by which the pure sentiment - of the race is depressed.—_Alcott._ - - The candidates for ancient athletic games were dieted on boiled grain - with warm water, cheese, and dried figs, but no meat. Modern athletes - are not allowed meat while in training. - - I have known men who prayed for a good temper in vain, until their - physician proscribed eating so much meat; for they could not endure - such stimulation.—_Henry Ward Beecher._ - - The liability to disease is increased by flesh eating. Where plenty of - good milk and fruit can be obtained, there is rarely any excuse for - eating animal food.—“_Christian Temperance._” - - [Leaf] - -From the instruction given at the beginning respecting foods, it is -evident the Creator did not design that either man or beast should -subsist on flesh foods. To Adam and Eve he said: “Behold, I have given -you every herb bearing seed, which is upon the face of all the earth, -and every tree, in the which is the fruit of a tree yielding seed; -to you it shall be for meat. And to every beast of the earth, and to -every fowl of the air, and to everything that creepeth upon the earth, -wherein there is life, I have given every green herb for meat.” Gen. -1:29, 30. - -But sin brought many changes into our world, and because of the changed -circumstances, customs, and practises were instituted and allowed which -were not in harmony with the primeval order of things. Among other -things meat eating was permitted. Just after the flood, when the face -of the earth had been desolated, God said to Noah: “Every moving thing -that liveth shall be meat for you; even as the green herb have I given -you all things.” Gen. 9:3. But the blood was not to be eaten with -the flesh,—a very wise provision, for if there is any disease in the -system, it is sure to be found in the blood. - -A little later, as a further precaution in the interests of health, -instruction was given that only the flesh of “clean beasts” was to be -eaten, such as that of the ox, the sheep, the goat, the deer, etc. See -Leviticus 11 and Deuteronomy 14. - -But for all this it must be admitted that the flesh of animals is not -a natural diet for man, nor does it constitute the most healthful -food. Of this it may be truly said as Christ said of the granting of -a writing of divorcement, it was suffered because of the “hardness” -of their hearts, “but from the beginning it was not so.” Matt. 19:8. -It was never intended that man should take the life of any innocent, -living creature. - -Meat eating tends to excite the passions. This is seen in the -animal kingdom. The animals that are mild, patient, and docile are -generally herbivorous, such as the cow, the sheep, the horse; while -the excitable, quick-tempered, and ferocious animals are meat eaters, -such as the lion, the tiger, the leopard. A meat diet also tends to -constipation, the great scourge of the race. - -One object of this work, therefore, is in the interests of health and -morality, to educate people out of meat eating rather than into it; -and to supply such a variety of recipes for good, wholesome, palatable, -and nutritious dishes, prepared from natural food elements, that meat -eating will be practically unnecessary. - -Moreover, so many animals at the present time are becoming so greatly -diseased that it is not a little dangerous to eat largely of their -flesh. As a matter of safety the use of flesh-meats might very -consistently be dispensed with altogether. - -The fact, therefore, that meat may be cheap, or that it may be easily -or quickly prepared, should count for little with those who have the -best interests of their families in view. - -From every standpoint from which the subject may be viewed, the reasons -for discontinuing the use of flesh-meats are more imperative now than -ever before. - -1. This is an age of disease. Animals are coming to be greatly -diseased. The use of their flesh, therefore, tends to increase disease -in mankind, and thus to shorten life. - -2. This is an age of intemperance. Flesh-meats are all more or less -stimulating. Their use, therefore, tends to increase this evil. - -3. This is an age of surfeiting. Meat eating is, to a large degree, -responsible for this. A well-known English writer on cookery says: “No -one will deny that the foods we are apt to eat too much of are those -absent from a purely vegetarian fare, such as meat, game, fish, eggs, -etc., upon which materials the culinary art seems exercised to tempt us -beyond the satisfying of the appetite.” - -4. This is an age of vice and immorality. A meat diet tends greatly to -increase this terrible evil. - -5. This is an age of violence and murder. The practise of killing and -eating animals tends to harden men’s hearts, to destroy their finer -sensibilities, and thus to increase violence and crime. - -In the beginning God gave man no flesh foods to eat. And after the -Exodus, when he had his own way with his own people, he gave them no -flesh to eat. Before taking them into the promised land, for forty -years he fed them on “manna,” a purely vegetarian food. Ex. 16:31; Num. -11:7, 8. And when they “fell a lusting,” and said, “Who shall give us -flesh to eat?” he was displeased with them, and, with the giving of the -quails, brought a great plague upon them. Numbers 11; Ps. 78:18-31. - -In the New Testament, the apostle, referring to this experience, warns -Christians against falling into the same error. “Now these things,” -he says, “were our examples, to the intent we should not lust after -evil things, as they also lusted.... And they are written for our -admonition, upon whom the ends of the world are come.” 1 Cor. 10:5-11. - -Evidently, therefore, meat eating is not in harmony with God’s original -plan. And it must be that the nearer we bring ourselves into harmony -with that plan, the better it will be for us. - -To some it may seem difficult to give up the use of meat. But in this, -as in all reformatory work, much depends upon the mind. Let the correct -principle be first assented to; then, step by step, let the practise be -brought into conformity to the principle, making changes gradually, if -necessary, leaving off the meat dishes as others more wholesome can be -substituted. We should cultivate a love for that which we know to be -good and healthful. - -To assist those who desire to make this dietetic reform, a few recipes -are here given which will be found to be good substitutes for meats. - - -VEGETABLE AND LENTIL STEW - -Soak one-half cup of lentils in a cup of cold water for an hour; then -put to cook in three cups of hot water with one turnip, three or four -medium-sized potatoes, a small onion, and a stalk or two of celery, all -cut into small pieces. Stew for about half an hour, or until well done, -and the water quite absorbed. Season with salt, and serve with brown -sauce. - - -VEGETABLE HASH - -Boil separately in a small quantity of water, three or four -medium-sized potatoes sliced fine, two turnips, one carrot, and an -onion, all cut into fine pieces; when done, drain, and turn all -together into a saucepan; season with salt, add a teaspoonful of dry, -powdered sage, a half cup of sweet cream, or the same quantity of milk, -and a small piece of butter, and heat to boiling; then stir in one or -two tablespoonfuls of browned flour rubbed to a paste in a little cold -water, cook a few minutes longer, and serve hot. - - -POTATO ROLLS - -Take two potatoes, one turnip, a small onion, a stalk of celery, and -a little powdered sage; chop all into very fine pieces and mix well -together, adding salt as desired. Make a paste as for pies, roll out -rather thin, cut into squares, and place on each square as much of the -mixture as it will hold; wet the edges, and fold up as a sausage roll, -pressing the dough together at the ends, place in a pan and bake from -thirty to forty minutes in a moderate oven. Serve hot. Very nice. - - -BREAD STEAK - -Dip slices of stale bread or toast in a little milk or cream to -slightly soften; sprinkle with a little salt; beat up an egg or two, -dip in the slices, place in a hot frying-pan with a little butter, and -brown on both sides. Serve with brown sauce. - - -FORCEMEAT FRITTERS - -Rub one tablespoonful of butter into two cupfuls of fine breads crumbs, -adding a little chopped parsley or other herb flavoring, and season -with salt; then add one cup of thin cream or rich milk, and three -eggs beaten separately. Stir well, and bake in fritters, in a hot -frying-pan, or on a griddle, rubbed with a little butter, browning -lightly on both sides. Serve with brown sauce. - - -“PRAIRIE” FISH - -Cut thick, cold, corn-meal mush into slices about half an inch thick; -roll in flour, and brown on both sides in a hot, buttered frying-pan; -or brush with thick, sweet cream, and brown in the oven. - - -BOILED MACARONI - -If dusty, wipe with a dry cloth instead of washing, then take a -cupful broken into small pieces, and put to cook in boiling, salted -water; cook until tender, adding more hot water occasionally if -necessary. When done, drain, and serve hot with a little cream; or -pour over a pint of milk, heat to boiling, and stir in the yolk of one -well-beaten egg and a little salt; or omit the egg, and thicken with a -tablespoonful of flour rubbed smooth in a little cold milk. - - -PEANUT SAUSAGE - -Thoroughly mix to a cream one level tablespoonful of peanut butter with -two tablespoonfuls of cold water; then add three tablespoonfuls of -grated bread crumbs, a pinch of salt, and a teaspoonful of minced onion -or powdered sage; mix all well together, form into small cakes with the -hands, and place in an oiled, heated frying-pan till nicely browned, -turning and browning on both sides. Place on a platter, and garnish -with sprigs of parsley. Serve with brown sauce, No. 2, page 78. Very -tasty. - - -PEAS PUREE - -Soak a cupful or two, or as many as needed, of split peas overnight -in cold water. In the morning wash, drain, and put to cook in boiling -water, and cook slowly. When very tender, and quite dry, mash smooth, -season with salt and a little sweet cream. Serve hot. - - -STEWED SALSIFY, OR VEGETABLE OYSTERS - -Wash, scrape, cut into slices about one fourth of an inch in thickness, -and drop at once into cold water to prevent discoloring. Then put to -cook in an enameled saucepan, in a small quantity of boiling water, -about equal parts of water and salsify, adding a little salt. Cook from -twenty to fifty minutes, according to age, and when tender add a little -more water if at all dry, a cupful of cream or rich milk, and simmer -for a few minutes. Have ready in a dish some slices of toasted bread -cut in halves, pour over the salsify, and serve. - - -LENTIL RISSOLES - -Take equal quantities of well-cooked brown lentils and cold boiled -potatoes and mash well together; then add one third that amount of -fine bread crumbs, a teaspoonful each of powdered sage and minced -onion, and a little salt. Dissolve a teaspoonful of nut butter in two -tablespoonfuls of hot water; and add to the mixture. Mix all well -together, press into an oiled tin, cut into squares with a knife, and -place in the oven for fifteen or twenty minutes. Serve hot. - - - - - EGGS - - Food should be prepared with simplicity, yet with a nicety which will - invite the appetite. - - There should not be many kinds at any one meal, but all meals should - not be composed of the same kinds of food without variation. - - The mother should study to set a simple yet nutritious diet before her - family.—_Mrs. E. G. White._ - - [Leaf] - - -BOILED EGGS - -If desired to have the white set, but the yolk a liquid, boil eggs -three minutes; then remove from the fire and leave them in the hot -water a moment or two to set the whites. The water should be boiling -when the eggs are dropped in. - -If desired to have the yolks dry and mealy, and at the same time the -whites not hard, tough, and leathery, place the eggs in boiling water, -then let simmer in water a little below the boiling-point, or at a -temperature not above 165° Fahrenheit, for about twenty minutes. Eggs -are best cooked thus. - -For garnishing salads, etc., boil about twenty minutes, then -immediately place a moment in cold water to prevent the whites becoming -discolored, and to make the shells remove easily. - - -POACHED EGGS - -Put into a shallow pan as much hot water as will cover the eggs well. A -tablespoonful of lemon-juice may be added to the water to make the eggs -white. Break the eggs one at a time into a cup and slip gently into -the water, which should not boil, but only simmer. Let stand for about -five minutes, or until the white is firm, but not hard, and the yolk -enveloped in a film of white. Remove each egg with a skimmer, or large -spoon, drain, trim the edges, and serve in egg saucers, or on toast. -Make a thin cream sauce and pour around them if desired. - - -SCRAMBLED EGGS - -For each egg allow two tablespoonfuls of boiling water or milk. Break -the eggs into a dish, beat lightly with a spoon, add a little salt, -drop into the boiling water or milk, and stir briskly until set, but -soft. They are nice thus served on toast. - - -STEAMED EGGS - -Break the eggs into egg dishes or oiled patty-pans, sprinkle with salt, -and steam over boiling water until the whites are set and a film covers -the yolk. Serve with or without toast. - - -SCALLOPED EGGS - -Boil five or six eggs for twenty minutes; remove the shells, and cut -the eggs into thin slices; put a layer of grated or fine bread crumbs -into a buttered pudding dish, then a layer of the sliced eggs; sprinkle -with salt, then add another layer of bread crumbs, then another of egg, -and so on till the dish is filled, having a layer of crumbs for the -top. Heat a cup of milk to boiling, and pour over the scallop; sprinkle -over a few more crumbs, and bake until slightly browned. - - -BAKED EGGS - -Break the required number of eggs into a shallow baking pan, or small -patty-pans, previously buttered, to prevent sticking. Season with salt, -and bake until set. Remove to a warm platter, and serve at once. - - -EGG SANDWICHES - -Mash the yolks of two hard-boiled eggs, a sprinkle of salt, and a -little chopped cress, smooth and fine; spread this on thin slices of -bread slightly buttered, and press together. - - -EGGS AND TOMATO SAUCE - -Melt a spoonful of butter in a deep dish, break in carefully the number -of eggs desired, and place on the stove until they begin to set; then -pour over them a hot tomato sauce, made after directions on page 77. - - -EGGS ON TOAST - -Boil three eggs for twenty minutes. Put one tablespoonful of butter -into a frying-pan. When hot, stir in one tablespoonful of flour, -one-fourth teaspoonful of salt, and gradually, to avoid lumps forming, -one cupful of milk. Add the whites of the three eggs, chopped fine. -When hot, pour over three or four slices of moistened toast. Put the -yolks through a sieve or vegetable press over the toast, garnish with -bits of parsley, and serve hot. - - - - - OMELETS - - Simple diet is best; for many dishes bring many diseases.—_Pliny._ - - -PLAIN OMELET - -Beat the yolks and whites of three eggs separately; allow one -tablespoonful of milk to each egg. Stir the milk and yolks of the eggs -well together and season with salt; then with a spoon carefully fold in -the stiffly beaten whites of the eggs. Turn all into a hot frying-pan, -sufficiently buttered to prevent sticking. Cook rather quickly, being -careful not to burn. Carefully lift the edges of the omelet while -cooking, with a knife or spoon, that it may be equally cooked. When -well set, double one part over the other, remove to a warm dish, and -serve at once, as an omelet is not so good when cold. It should be very -light and tender, and nicely browned. - - -FRUIT OMELET - -Prepare as above, spreading a thin layer of any kind of jelly over one -half before folding the other half over it; add a sprinkle of sugar if -desired. - - -BREAD OMELET - -For each person allow one egg, three tablespoonfuls of milk, and one -tablespoonful of finely grated bread crumbs; beat well together, and -add a little salt, butter a deep plate or shallow pan, pour in the -mixture, and bake in the oven until well set. - - -MACARONI OMELET - -Take a small handful of macaroni broken into small pieces, drop into -hot water, and boil until tender; drain. Heat a cupful of milk to -boiling, and stir in two even tablespoonfuls of flour rubbed smooth in -a little cold milk. Stir until thickened; remove from the fire, add the -macaroni, a few bits of chopped parsley, and four eggs well beaten; -season with salt; pour all into a hot, buttered dish, sprinkle with -a small handful of bread crumbs, and place in the oven till nicely -browned; then turn out on a hot, flat dish, and serve with brown sauce. - - - - - PUDDINGS - - The proof of the pudding is in eating it. - - Eat to live, but do not live merely to eat. - - Health is the greatest of all possessions, and ’tis a maxim with me, - that a hale cobbler is better than a sick king.—_Bicherstaff._ - - In order to preserve health, temperance in all things is - necessary—temperance in labor, temperance in eating and - drinking.—“_Christian Temperance._” - - [Leaf] - - -SAGO PUDDING - -To five cups of boiling water add a cup of sago, previously soaked in a -cup of cold water for twenty minutes, two thirds of a cup of sugar, and -a half cup of well-washed raisins. Cook all together till transparent, -flavor with lemon or vanilla, and serve with cream or boiled custard -sauce. - - -TAPIOCA PUDDING - -Soak one cupful of tapioca overnight in a pint of water. In the morning -add one quart of milk, stirring gently, and boil about twenty minutes; -then add the yolks of four eggs well beaten, and one cup of sugar, and -boil a few minutes longer; pour into an earthen dish, and flavor with a -teaspoonful of vanilla; cover with a meringue made of the whites of the -four eggs beaten stiff, and four tablespoonfuls of powdered sugar, and -place in a slow oven to brown slightly. Serve cold. - - -RICE PUDDING - -Take a cupful of boiled rice, and a half cup of washed raisins, and -mix together in a pudding dish. Beat well together two eggs, two -tablespoonfuls of sugar, and two cupfuls of milk, and pour over the -raisins and rice. Bake in a moderate oven until the custard is just -set. If left in too long, the milk becomes watery. This is a good way -to use up left-over rice. - - -CORNSTARCH PUDDING - -Take three tablespoonfuls of cornstarch and stir smooth in a little -cold water; over this pour one pint of boiling water; then stir in the -whites of three eggs beaten stiff, one tablespoonful of sugar, and a -pinch of salt. Steam fifteen minutes, or cook slowly until thickened. -Serve cold with a sauce prepared as follows: Heat one cup of milk to -boiling; beat together the yolks of the three eggs and one-half cup -of sugar until creamy, and stir into the milk; boil until smooth, and -remove from the fire at once. Flavor with lemon or vanilla, and allow -to cool. - - -BREAD PUDDING, NO. 1 - -Take one pint of bread crumbs, and pour over them one quart of milk; -then add the yolks of four eggs well beaten, four tablespoonfuls of -sugar, and bake in the oven. When done, spread the top with jelly or -marmalade, and cover with a meringue made of the four whites of the -eggs beaten stiff, and two tablespoonfuls of powdered sugar. Brown -slightly, and serve warm or cold, with or without sauce or cream, as -preferred. - - -BREAD PUDDING, NO. 2 - -Cut stale bread into cubes, and moisten with milk or water; then pour -over a mixture of eggs, sugar, and milk, allowing one egg and one -tablespoonful of sugar to each cup of milk. Steam or bake. Currants or -raisins may be added. - - -COLD PEACH PUDDING - -Cut slices of stale bread into strips, and line a pudding basin or -round mold as neatly as possible. Then fill the center of the mold with -stewed fresh or canned peaches, slightly warmed, add sugar to sweeten, -and place a slice of bread over the fruit. Pour over enough of the -sirup or fruit juice to soak all the bread. Take a saucer or plate -about the size of the mold, and place it upside down on top, over the -pudding, and put a heavy weight on the plate. Let stand overnight, and -in the morning turn into a glass dish for the table. Cut into slices, -and serve with milk or cream. Raspberries or blackberries may be used -instead of peaches. - - -PRUNE WHIP - -Wash thoroughly one-half pound of prunes and soak for an hour in -cold water enough to cover; cook gently in the same water until the -prunes are tender, and the juice is nearly absorbed. Then rub through -a colander. When cold, add two tablespoonfuls of sugar, a little -lemon-juice, and the stiffly beaten whites of three eggs. Stir all well -together, pile lightly in a buttered pudding dish, and bake about ten -minutes, or until a delicate brown. Serve with whipped cream or boiled -custard sauce. See pages 79 and 78. - - -FIG PUDDING - -Take half a pound of finely chopped figs, one cupful of bread crumbs, -three tablespoonfuls of sugar, two tablespoonfuls of melted butter, one -cupful of milk, two eggs well beaten, and a pinch of salt. Stir all -well together, turn into a double boiler, slightly buttered, or into a -saucepan placed in boiling water, and boil about an hour. Serve with -lemon sauce. - - -RICE LEMON PUDDING - -To three-fourths cupful of well-washed rice, add three cupfuls of -boiling water and a half teaspoonful of salt, and cook in a double -boiler until tender. When done, allow to cool, then add the yolks of -three eggs well beaten, a teaspoonful of butter, three tablespoonfuls -of sugar, the grated rind of a lemon, and one cup of milk; stir -together, and bake in the oven until set. When done, cover the top with -a meringue made with the whites of the eggs beaten stiff, two-thirds -cup of sugar, and the juice of one lemon; place in the oven to brown -slightly. Serve either warm or cold. - - -RICE APPLE PUDDING - -Boil two tablespoonfuls of well-washed rice in half a pint of milk -until soft; then stir in the beaten yolks of two eggs and sugar to -sweeten. Make a wall with the rice around a dish; fill the center of -the dish with stewed apples, and cover the whole with the whites of the -eggs beaten to a stiff froth; sprinkle with powdered sugar, and brown -lightly in the oven; serve with plain or whipped cream. - - -CRACKER PUDDING - -Put three cupfuls of rich milk into a pudding dish; sprinkle in two -cupfuls of crackers, first heated in the oven till crisp, but not -browned, and afterward crushed fine with a rolling-pin. Beat the yolks -of three eggs till light; then mix with one-half cup of sugar, and -stir in the crackers and milk; add one cup of well-washed currants or -seedless raisins, and flavor with grated lemon peel if desired. Bake -in the oven until set; beat the whites of the eggs till stiff, add -one tablespoonful of white sugar, and spread this over the top of the -pudding; return to the oven till a delicate brown. - - -ALMOND RICE PUDDING - -Put one cupful each of well-washed rice and raisins into a pudding dish -with six cupfuls of almond milk, one-third cup of sugar, and a pinch -of salt. Bake in a moderate oven till tender, stirring up several times -during the first ten minutes. Serve cold. - - -CORNSTARCH BLANC-MANGE - -To one quart of milk add two tablespoonfuls of sugar, and heat just -to boiling; then stir in five tablespoonfuls of cornstarch mixed -thoroughly with two well-beaten eggs; flavor with lemon or vanilla, and -pour into cups, previously wet in cold water, to mold. Place a mold of -jelly in the center of a platter, and arrange the molds of blanc-mange -around it. A portion of the blanc-mange may be colored and flavored -with chocolate, so that each alternate mold on the platter will be -brown. Serve with cream. - - -APPLE BATTER PUDDING - -Pare and slice six medium-sized cooking apples into a buttered -pudding dish, adding sugar to sweeten. Make a batter as follows: Beat -three eggs to a foam; then add five tablespoonfuls of sifted flour, -sprinkling it in while beating vigorously, and half a teaspoonful of -salt. Stir in gradually enough milk to make of the consistency of thick -cream, beat well, and pour over the apples, and bake until done. Serve -with cream or rich milk. - - -APPLE TRIFLE - -Pare, quarter, core, and stew six or eight apples to a pulp, adding -the juice and grated rind of a lemon. When done, add sugar to sweeten, -and turn into a deep glass dish. Heat a pint of milk to boiling, -stir in three well-beaten eggs, saving out the white of one, and two -tablespoonfuls of sugar, and cook until thickened. When cold pour over -the apples in the dish. Beat the white of the egg to a stiff froth and -drop by spoonfuls into a pan of boiling water for a moment, turn, then -remove, and use to ornament the pudding. - - -APPLES WITH TAPIOCA - -Soak a cupful of tapioca in two cupfuls of cold water for an hour; then -spread on a clean white cloth, and place some pared and sliced apples, -sugar, and grated lemon peel in the center; tie up the cloth loosely so -that the tapioca will surround the apples, and put into boiling water; -boil half an hour, or until done; then turn out the whole into a dish. -Serve with boiled custard, whipped cream, or fruit jelly. - - -FRUIT TAPIOCA - -Cook three-fourths cup of tapioca in four cups of water until smooth -and transparent. Stir into it lightly a pint of fresh or canned -strawberries, raspberries, or blackberries, adding sugar as required. -Serve cold with cream, or a pint of fruit sauce. - - -PEACHES AND RICE - -Soak a cup of rice in one and one-fourth cups of water for an hour; -then add a cup of milk and a little salt, turn into a double boiler, -cover, and steam for an hour, stirring occasionally for the first ten -or fifteen minutes. When done, pour into a mold to cool, then turn out -into a glass dish. Stew fresh or dried peaches in halves, and arrange -them around the rice; pour the sirup or juice over the whole. - - -RICE WITH RAISINS - -Wash and put to cook rice as directed above; after the rice has begun -to swell, add a cupful of well-washed raisins. When done, serve with -fruit juice, milk, or cream. - - -RICE WITH FIGS - -Soak and cook the rice as directed for peaches and rice. Wash a small -quantity of figs, and stew with a little sugar until thoroughly done; -serve a spoonful of the figs with each dish of rice. The fig sauce -should be so thick that it will not run over the rice. - - -APPLE RICE - -Fill a pudding dish half full with tart apples, pared, quartered, -cored, and sprinkled with sugar. Wash thoroughly half a cupful of rice -and sprinkle over apples in pudding dish. Cover, steam until the rice -is tender, and serve with cream and sugar. - - -APPLES WITH RAISINS - -Pare, quarter, and core half a dozen good cooking apples. Wash a small -cup of raisins, and put to cook in a quart of boiling water. When they -have begun to swell, add the apples, a little sugar to sweeten, and -cook until tender. - - -COCOANUT PUDDING - -To one pint of milk, add two tablespoonfuls of desiccated cocoanut, and -heat to boiling; remove the cocoanut by turning through a strainer; -then add to the milk one-half cup of sugar and one-half cup of fine -cracker or bread crumbs, cool a few minutes, then add the beaten yolks -of two eggs. Turn into a pudding dish, set it inside a pan of hot -water, and bake in the oven until set, but not watery. Beat the whites -of the eggs to a stiff froth, add two teaspoonfuls of sugar, and spread -on the top of the pudding; return to the oven to brown slightly. - - -CHERRY PUDDING - -Soak a half cup of tapioca, and cook in a pint of water until -transparent. Have ready in a pudding dish a pint of fresh, pitted -cherries; sprinkle them with sugar, then pour over them the cooked -tapioca, and bake for half an hour in a moderate oven. Serve with or -without cream. - - -MINUTE PUDDING - -Put one quart of milk into the inner vessel of a double boiler, or into -an ordinary saucepan greased with a little butter, and heat to boiling; -then stir in two small cups of flour, sifting it in a little at a time, -and stirring briskly, that no lumps may be formed. Just before removing -from the fire, add two well-beaten eggs, stir a moment, and serve at -once with cream, and a little sugar if desired. If preferred, the eggs -may be omitted. - - -ARROWROOT BLANC-MANGE - -Heat a pint of milk to boiling; then stir in two heaping tablespoonfuls -of arrowroot rubbed smooth in a half cup of cold milk, and a half cup -of sugar; cook for a few minutes until thickened, stirring well, and -pour into cups or molds previously wet in cold water, to cool. Serve -with stewed fruit or fruit juice. - - -RICE SNOW WITH JELLY - -Cook one cupful of rice in milk until tender, adding a little salt. -When done, pile loosely in a dish; beat the whites of two or three eggs -till stiff, mix with a half cupful of sugar, and pile in heaps like -snow over the rice; ornament with bits of jelly, and, if in season, put -a circle of fresh berries around the edge when ready to serve. - -[Illustration: A laid table] - - - - - CUSTARDS & CREAMS - - Simplicity is the highest art. - - Many dishes have induced many diseases.—_Seneca._ - - Study simplicity in the number of dishes, and variety in the character - of the meals. - - “It is not the chief end of man to gratify his appetite.” - - [Leaf] - - -CREAM MOLD - -Heat two cups of milk to boiling; then add one-half cup of sugar, and -three tablespoonfuls of ground rice, wet in a little cold milk; flavor -with vanilla, and stir well until it thickens; pour into cups or molds -previously wet in cold water, until set, then turn out on a large plate -or into little dishes. Have ready a cup of whipped cream, and put some -over each mold with a bit of jelly in the center of each, or serve with -fruit sauce. - - -BOILED CUSTARD - -Put one quart of milk and one-half cup of sugar into the inner vessel -of a double boiler, let heat to boiling, then stir in slowly three eggs -well beaten, and one tablespoonful of cornstarch rubbed smooth in a -little cold milk; add any flavoring desired. Stir well, and when well -set, turn into a dish to cool. - - -FLOATING ISLAND - -Put a pint of milk into a double boiler; let heat to boiling, then add -the well-beaten yolks of three eggs mixed with three tablespoonfuls of -sugar. Stir well, and when done turn into the dish from which it is to -be served. Beat the whites of the eggs to a stiff froth, and drop by -spoonfuls for a few seconds into a pan of hot water; let them stand for -a moment, then turn over, but do not allow them to harden. Remove with -a skimmer or spoon, and put as islands on the top of the custard; let -cool, then place bits of jelly on top of the islands. - - -APPLE FLOAT - -To one pint of nice stewed apples, add the whites of three eggs beaten -to a stiff froth, and four tablespoonfuls of white sugar; beat all -together until very stiff. Have a glass dish filled with boiled custard -made with two cups of milk, the yolks of the eggs, one teaspoonful of -cornstarch, a tablespoonful of sugar, and flavoring if desired. Pile -the apples on top, and serve. - - -BANANA CUSTARD - -Slice six bananas into a deep dish. Heat one pint of milk to -boiling; beat together one egg, one tablespoonful of sugar, and one -dessertspoonful of cornstarch blended with a little milk, and stir into -the hot milk; let boil up once or twice, then pour over the bananas, -stirring them in. - - -ORANGE CUSTARD - -Remove the peel from three large, sweet oranges, cut in halves, and -rub through a colander. Heat one pint of milk to boiling, then add a -tablespoonful of cornstarch dissolved in a little cold milk, and the -beaten yolks of three eggs. When thickened, allow to cool, then stir -in the oranges. Beat the whites of the eggs to a stiff froth, add two -thirds of a cup of sugar, and spread on the top of the custard; place -in the oven till slightly brown. Serve cold. - - -PINEAPPLE CUSTARD - -Make a custard of one quart of milk, two thirds of a cup of sugar, and -four eggs: heat the milk to boiling in a double boiler; then add the -eggs and sugar beaten together. Stir well, and when done set aside to -cool. Have a nice, ripe pineapple picked to pieces with a fork, and -sprinkled with sugar. Just before serving the custard, stir in the -pineapple. - - -TAPIOCA CREAM - -Wash and soak four even tablespoonfuls of tapioca in a cup of water -until soft; then add a little salt and a pint of milk, and heat to -boiling in a double boiler; add the yolks of three eggs well beaten, -and one-half cup of sugar; cook for a few minutes, then turn into an -earthen dish; when cool, spread over the top the whites of the eggs -beaten stiff with two tablespoonfuls of sugar, adding vanilla to -flavor; place in the oven to brown slightly. - - -RICE CUSTARD - -Wash one-half cup of rice, and cook in a double boiler in three cups -of water or milk, or equal parts of each, until tender, adding a -little salt; then add, while still on the range, one pint of milk, the -yolks of three eggs well beaten, and five tablespoonfuls of sugar; -stir gently, and cook only until thickened. Then turn into a pudding -dish. Beat well the whites of three eggs, add three tablespoonfuls of -powdered sugar, flavor with lemon or vanilla, and spread over the top -of the custard; place in a slow oven to brown slightly. - - - - - SAUCES - - Rich sauces and highly-seasoned dishes provoke thirst.—_Selected._ - - Rich sauces are even worse than heaping several meats upon each - other.—_Pliny._ - - A wrong course of eating or drinking destroys health, and with it the - sweetness of life.—“_Christian Temperance._” - - [Leaf] - - - SAUCES FOR VEGETABLES - - -TOMATO SAUCE - -Cook one pint of fresh or canned tomatoes with a little onion, salt, -and herb-flavor for fifteen minutes, then strain through a colander, -and add two tablespoonfuls of flour browned with a tablespoonful of -butter. - - -CREAM SAUCE - -Melt two tablespoonfuls of butter in a saucepan over the fire, stir in -two tablespoonfuls of flour, and cook about one minute, but do not let -it brown. Add one cup of milk gradually, stirring constantly to keep -smooth until thickened; cook very slowly, or steam over hot water, for -ten minutes; add one-half teaspoonful of salt, and serve. - - -LENTIL SAUCE - -Rub a cupful of cooked lentils through a colander into a saucepan; add -a cup of milk and a little salt. When boiling, stir in a tablespoonful -of browned flour rubbed smooth in a little cold milk. Add a little -chopped parsley, if desired. For browned flour, see page 12. - - -BROWN SAUCE, NO. 1 - -Put a teaspoonful of butter into a frying-pan, and brown slightly; then -pour in a pint of milk, and heat to boiling; stir in two tablespoonfuls -of browned flour rubbed to a paste in a little cold water or milk; -season with salt, boil until thickened, and serve. - - -BROWN SAUCE, NO. 2 - -Put a tablespoonful of butter into a frying-pan; when melted, sprinkle -in two tablespoonfuls of flour, stirring until nicely browned; then -add enough boiling water to make of the consistency of cream, stirring -constantly to prevent lumps from forming. Add salt to taste. - - -PARSLEY SAUCE - -Make a brown sauce, and add a little finely chopped parsley just before -serving. - - -EGG AND MILK SAUCE - -To a pint of milk add a tablespoonful or two of cream, or a teaspoonful -of butter, and heat to boiling; then stir in one even tablespoonful -of flour rubbed smooth in a little cold water or milk; let boil a few -minutes, stirring constantly; then stir in rapidly the well-beaten yolk -of one egg; season with salt, boil up, and serve. - - -BREAD SAUCE - -Put a tablespoonful of oil and a teaspoonful of grated onion into a -saucepan, and allow to heat, but not scorch; then add a cupful of rich -milk, or nut milk, and a little salt. When heated nearly to boiling, -stir in one-half cupful of sifted bread crumbs. Let boil slowly a few -minutes, and serve. Nice with protose cutlets or baked potatoes. - - -MINT SAUCE - -Take fresh, green mint, wash, and chop very fine. Put into a glass, and -for each two tablespoonfuls of mint allow one tablespoonful of sugar, -and the juice of one lemon diluted with an equal amount of water. - - [Leaf] - - - SAUCES FOR DESSERTS - - -ARROWROOT SAUCE - -Heat one cup of water to boiling; then add one teaspoonful of sugar, -and one small tablespoonful of arrowroot mixed smooth in a little cold -water, stirring briskly. In a few minutes remove from the fire, and -flavor with lemon or almond. Nice for puddings. - - -BOILED CUSTARD SAUCE - -Beat together in a saucepan, two eggs, one tablespoonful of sugar, and -one-half teaspoonful of cornstarch. Place over the fire one cupful of -milk, and as soon as it begins to boil pour it over the eggs in the -saucepan. Stir well, place over the fire to boil until it thickens, -then pour into a pitcher, and flavor if desired. - - -CHOCOLATE SAUCE - -Mix two tablespoonfuls of shaved chocolate with two cupfuls of sweet -milk, and heat to boiling; then add the well-beaten yolks of two eggs, -stirring briskly; boil a few minutes until thickened, and remove from -the fire; add the whites of the eggs, which have been beaten to a stiff -froth, and two tablespoonfuls of white sugar. Nice with cornstarch -blanc-mange. - - -ORANGE SAUCE - -Heat a pint of water to boiling, and thicken with a tablespoonful of -cornstarch; add a cupful of orange juice extracted from good sweet -oranges, a small piece of the yellow rind for flavoring, and sugar to -sweeten; the beaten yolk of an egg may be added if desired; remove the -orange rind before serving. - - -LEMON SAUCE - -To a pint of boiling water add a slice or two of lemon, and thicken -with a small tablespoonful of cornstarch; remove the lemon, cook a few -minutes until clear, then add two thirds of a cup of sugar, the juice -of one lemon, and a beaten egg if desired; boil up, cool, and serve. - - -FRUIT SAUCE - -Obtain the juice of raspberries, strawberries, grapes, currants, or -any larger fruit, by simmering for a short time with a little water, -and straining through a thin cloth; heat the juice to scalding, then -slightly thicken with cornstarch rubbed smooth in a little cold water, -allowing a tablespoonful of cornstarch for each pint of juice; cook -a few minutes till thickened, and sweeten to taste. Three or four -tablespoonfuls of fruit jelly dissolved in a pint of hot water makes a -good substitute for fruit juice if the latter is not available. - - -STRAWBERRY SAUCE - -Beat one and one-half cups of powdered sugar and one tablespoonful of -butter to a cream. Then add the stiffly beaten white of one egg and -beat till very light. Set in a cool place, and when ready to serve, add -one pint of mashed strawberries. - - -WHIPPED CREAM - -Beat one cup of cold sweet cream with a Dover egg-beater until stiff; -then beat in two tablespoonfuls of powdered sugar, and one-half -teaspoonful extract of vanilla; set in a cool place till ready to -serve. Have the cream cold, and not too thick, or it will turn to -butter while beating. A nice sauce for desserts. - - - - - PIES - - “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.” - - Food for repentance—mince pie eaten late at night. - - He who eats till he is sick must fast till he is well.—_Selected._ - - How many homes are cursed by discomfort and ill health, and thoughts - and bitter words, simply because the wife does not know how to - cook.—_The Young Woman._ - - [Leaf] - - -One of the greatest objections to pies is that they are generally made -too rich. When a large amount of grease is employed in making the -crust, and the filling is seasoned heavily with spices and various -condiments, they can hardly fail to be unwholesome. - -But pies need not be made in this way. If proper ingredients are used, -and simplicity is studied in making them, there is no reason why they -should be seriously objectionable. - -There are two styles of pie in general use,—one, the English style, -baked in a deep dish, frequently with only a top crust; the other, the -American, baked in a shallow dish, usually with two crusts, an upper -and an under. Custard, cream, lemon, and pumpkin pies, however, have -only an under crust. Most of the recipes here given are for the shallow -pies with two crusts. - -[Illustration: Pie Dish] - -Custard, pumpkin, and other pies in which milk and eggs are used, -should be baked in a slow oven. They will also be improved if the milk -used be hot. To stir beaten eggs into the hot milk, add a few spoonfuls -of cold milk to the eggs, then pour into the hot milk, a little at a -time, stirring well. - -The filling for pies should always be prepared before making the crust, -unless the crust is to be baked first. All the material should be -cold, except for custard and pumpkin pies, and should be put together -quickly, handling as little as possible, and without kneading the dough. - -[Illustration: Rolling-pin] - -When the paste is ready, take sufficient for one crust, and roll out -on a floured board quickly and lightly until about an eighth of an -inch in thickness, and a little larger than the pie dish, as it will -shrink when lifted from the board. When rolled thin, flour or oil the -pie dish, cover smoothly with the crust, and fill, adding sugar as -required. Sprinkle a little flour over the sugar; this thickens the -juice slightly, and prevents the upper crust from becoming soggy. For -custard or fruit pies with wet fillings, brush the bottom crust with -the white of an egg before putting in the filling. The crust will then -remain dry and tender. - -[Illustration: Pie] - -If there is to be a top crust, roll it out in the same manner, and -make a few ornamental cuts in the center to allow the steam to escape. -Wet the edge of the lower crust, and lift on the upper crust, pressing -the edges together so that the juice may not escape. Trim away the -overhanging portions, and with the thumb and fingers press the edge -into a scalloped or ornamental wall, as shown in the accompanying -cut. Especially should this be done when only an under crust is used, -that the pie may be handled with greater ease. It also adds to the -appearance of the pie. Pies are generally better eaten the same day -they are baked. - - [Leaf] - - -PLAIN PIE CRUST - -For each pie with two crusts take two small cups of sifted flour, and -work thoroughly into it three tablespoonfuls of butter, adding a little -salt; wet with just sufficient cold water to make a rather stiff dough; -mix quickly, roll out thin, and bake as soon as the pie can be made. A -good crust may be made with olive-oil, or fresh cocoanut or vegetable -oil, instead of butter, using about the same quantity. - - -CREAM PIE CRUST - -Take two scant cups of fine, sifted flour, or equal parts of fine flour -and Graham flour, add a little salt, and moisten with enough cold, thin -sweet cream to make a rather stiff dough; roll out thin, place in the -pie dish, fill, and bake quickly. - - -APPLE PIE - -Pare, core, and slice thin, tart ripe apples; line the pie dish with -a crust, and fill with the apples; sprinkle with sugar, and add two -or three tablespoonfuls of cold water. Cover with an upper crust, -according to general directions, and bake until a light brown. Apples -that do not cook quickly may be stewed until about half done before -making into pies. Apple pie when cold is very nice served with sweet -cream. - - -PEACH PIE - -Pare, remove stones, and make the same as apple pie. - - -GOOSEBERRY PIE - -Remove the stems and blossom ends, wash, and fill a pie dish lined with -a crust. Add a half cup of sugar, and sprinkle with flour. Prepare -the upper crust, cover, and bake. To prevent the juice from running -out while baking, make a paste of a teaspoonful of flour and a little -water, and brush over the edge of the under crust before putting on -the top crust. If desired, beat together the white of an egg and a -tablespoonful of fine sugar, and meringue the top of the pie when done; -return to the oven, and brown slightly. - - -RHUBARB PIE - -Wash, strip off the skin, and cut the stalks into thin slices. Line -a pie dish with crust, and fill with the rhubarb. Add a half cup -of sugar, two or three tablespoonfuls of water, and sprinkle over a -tablespoonful of flour. Wet the edges of the lower crust, place on a -prepared top crust, press the edges together, trim, and bake. Equal -portions of rhubarb and apples may be used in the place of all rhubarb. - - -RASPBERRY PIE - -Look over the raspberries, line a pie dish with a crust and fill with -berries; add two tablespoonfuls of sugar, a little water, sprinkle with -flour, and proceed as with gooseberry pie. - - -BLACKBERRY PIE - -Look over about one pint of blackberries, and proceed the same as for -raspberry pie. Blueberry pie may be made in the same way. - - -CHERRY PIE - -Take nice ripe cherries, remove the stones if preferred, and make the -same as raspberry pie, adding sugar according to the acidity of the -fruit. - - -DRIED CURRANT PIE - -Wash the currants in two or three waters through a colander to remove -sand and grit, and stew; when cool, line a pie dish with crust, and -fill with the currants, pouring in a small quantity of the juice; add -a little sugar, then sprinkle over with two tablespoonfuls of flour, -cover with a crust, and bake in a hot oven till done. It should not be -made too dry. - - -PRUNE PIE - -Wash the prunes well in warm water, rinse, soak, and put to cook -without draining, cover, and stew slowly from one to two hours. When -done, put through a colander to remove stones and skins. Bake with two -crusts. Very little sugar will be needed. If the pulp is quite juicy, a -tablespoonful of flour may be sprinkled over. - - -LEMON PIE - -To one cupful of boiling water, add one heaping tablespoonful of -cornstarch blended with a little cold water. Boil up, remove from -the fire, and stir in two-thirds cup of sugar; let cool, then add -the beaten yolks of two eggs, and the juice and grated rind of a -lemon. Bake with under crust only; when done, meringue the top with a -tablespoonful of sugar and the whites of the eggs beaten stiff; return -to a slow oven to brown slightly. - - -DRIED APPLE PIE - -Take good dried apples, wash, and soak for several hours, or overnight, -in sufficient cold water to cover them. Stew, without draining, until -soft; mash fine, adding lemon flavoring and sugar to sweeten; bake with -two crusts, or ornament with strips or lattice-work crust on top. A few -stewed blackberries or raspberries may be added to the apples. - - -DRIED PEACH PIE - -Stew until soft, mash to a pulp, add sugar to sweeten, and make the -same as dried apple pie. If desired, one-third apricots may be used. - - -RAISIN PIE - -For three pies, stew one pound of raisins for nearly an hour in enough -water to cover them; add the juice of a lemon, and a small cup of white -sugar. Line the pie dishes with crust, fill with raisins and a little -of the juice, and sprinkle two tablespoonfuls of flour over each pie. -Bake with two crusts. For lemon raisin pie add the juice and grated -rind of one lemon. - - -CREAM PIE - -Put one cup of milk to scald in a double boiler. Beat together -two eggs, leaving out the white of one, two even teaspoonfuls of -sifted flour stirred smooth in a little cold milk, and two heaping -tablespoonfuls of sugar. When the milk is scalding hot, add this -mixture, and stir for a minute or two until it thickens. It is better -not to cook after it is thick, and the less it is stirred, except to -keep it from forming into lumps, the better; add vanilla or lemon to -flavor. Line the pie dish with a crust, pricking well with a fork to -prevent blistering, and bake in a quick oven; then put the cream, which -is already sufficiently cooked, into the baked crust. Beat the white of -the egg to a stiff froth with a tablespoonful of sugar, and spread on -top of the pie. Place in the oven to brown slightly. - - -CUSTARD PIE - -Line a pie dish with a crust, and fill with the following: Three eggs, -three tablespoonfuls of sugar, and one teaspoonful of flour; beat -thoroughly together, and add milk enough to fill the dish. Bake slowly -until set, but do not allow to boil. As soon as it puffs, and a knife -can be cut into the custard and come out clean, it is done. To be eaten -cold, and on the same day as baked. - - -PUMPKIN PIE - -Cut the pumpkin in halves, remove the seeds, cut in slices, and stew -until dry and soft. Mash smooth, and for each pie take one cup of -stewed pumpkin, one-third cup of sugar, two eggs, and about a pint -of milk. Beat the eggs and sugar together, stir in the pumpkin, and, -lastly, add the milk; mix well, and bake with an under crust only, -until the custard is set. Squash may be used instead of pumpkin. If -more convenient, two tablespoonfuls of flour may be used in place -of the eggs. A tablespoonful or two of molasses may also be added if -desired. - - What moistens the lip, and - What brightens the eye, - What brings back the past, - Like a good pumpkin pie?—_Whittier._ - - -PIE WITH UPPER CRUST ONLY - -Take a deep pie dish, place a small cup upside down in the middle of -it, and fill the dish with fruit, adding sugar as desired. Place a -border of crust around the edge of the dish, put on the top crust, -ornament the edges, and bake. - - -TARTS - -Line shallow pie dishes or patty-pans with good crusts, fill with the -fruit, and bake. When done, remove from the oven, and sprinkle with -fine sugar. - -Small tarts may be made by rolling crust out thin, and cutting in -shapes with a cake cutter, using half of them for the under crust, and -the other half for tops; ornament the tops by cutting small holes in -the center with a thimble or small fancy mold. Bake quickly, and when -done put together with fruit jelly. - - -VEGETABLE PIE - -Boil for a short time several potatoes and onions, after which slice -them into a deep, buttered pie dish in layers; add to each layer a -little sage and well-steeped tapioca, and season with salt. Cover with -a crust and bake. A very economical and wholesome pie. - - -SAVORY PIE - -Soak one-half cup of tapioca in one cup of cold water for one hour. -Moisten enough stale bread in cold water to make three cupfuls; put -into a dish, and rub in two tablespoonfuls of butter and one of flour. -Then mix in one-half cup of stewed fresh or canned tomatoes, two beaten -eggs, one small onion chopped fine, one tablespoonful of powdered sage, -and salt to taste. Put into a buttered pudding dish and pour over the -tapioca. Boil two eggs until hard, remove shells, cut into slices, and -place on top of the tapioca; add a few bits of butter, cover with a -crust, and bake in a moderate oven for twenty or thirty minutes. Serve -hot. - - -MERINGUE FOR PIES - -To each stiffly beaten white of an egg, add a tablespoonful of sugar, -and spread on the pie after it is baked and allowed to cool slightly; -place in the oven for a few minutes. Care should be taken that the oven -is not too hot, or the covering will be tough and leathery. - - - - - CAKES - - Feed sparingly, and defy the physician. - Who lives to eat, will die by eating. - - Whoever eats too much, or of food which is not healthful, is - weakening his powers to resist the clamors of other appetites and - passions.—“_Christian Temperance._” - - The best seasoning for food is hunger.—_Socrates._ - - Reason should direct, and appetite obey.—_Cicero._ - - Men should be temperate in eating as well as drinking.—_Dr. Brandreth._ - - [Leaf] - - -[Illustration: Dover Egg Beater] - -It is important that all the necessary materials should be gathered -together before beginning the cake. If baking-powder is used, allow a -teaspoonful to each cup of flour; sift it in the flour, and measure the -sugar; have the pans for baking in readiness. Beat the whites and yolks -of eggs separately in china bowls, using a Dover egg-beater. The whites -should be beaten till stiff enough to cut with a knife, the yolks till -they cease to froth and begin to thicken. Cream the butter by beating -it, first warming the dish by rinsing with hot water, if the weather -is cold. Then add the sugar slowly, then the beaten yolks of eggs; add -a little of the milk, then a part of the flour, thus alternating with -the milk and flour till all are used, being careful to have the mixture -always of about the same consistency. - -Next fold in the stiffly beaten whites, add flavoring if desired, and -beat for a few moments. If fruit is used, fold it in, well floured, the -last thing, or it will sink to the bottom of the cake. - -The baking is an important part of cake-making. The oven should be at a -proper temperature; if too hot at first, the cake browns too quickly, -and a crust is formed over the top before the cake has sufficient time -to rise; if not hot enough, the air that has been beaten in escapes -before the heat has time to expand it; the result is that the cake is -coarse-grained and heavy. - -Have the oven less hot for cake than for bread, but hotter for thin -cake than for loaf cake. It is about right for loaf cake made with -butter when it turns a piece of writing-paper a light brown in five -minutes. About an hour will be required to bake a loaf cake: from -fifteen to twenty minutes for small cakes and layer cakes. - -A tube cake pan, as shown in the accompanying cut, is very good for -baking ordinary cakes, as the tube causes the cake to bake more evenly, -and renders it less liable to fall. - -[Illustration: Cake Pan] - -If it is necessary to move the cake after putting it in the oven, it -should be done carefully, as jarring is liable to make it fall. A cake -is done when a clean broom straw passed through the thickest part comes -out clean. - -If a cake rises up, cracks open, and remains that way, it has baked -too fast, or too much flour has been used. To bake properly, it should -rise first on the edges, then in the middle, crack open slightly, then -settle till level, when it will have closed nearly together again. The -outside should be a golden brown, the inside slightly moist, and fine -grained. - -In beating the yolks of eggs where both eggs and milk are used, first -rinse the bowl in which the yolks are to be beaten with a little of the -milk. - -In beating the whites of the eggs, do not stop until they are stiff, -as they can not be beaten stiff after standing till they have become -liquid again. Eggs will beat stiffer if cold, and beaten in a cold dish -and in a cool room. - -Jelly for filling should be beaten till smooth, then spread between the -layers before they are quite cool. In using dessicated cocoanut, first -moisten it with a little sweet cream. - -Citron used in cake should be cut into fine strips. Currants and -raisins should be looked over, washed, dried, and then be well floured -before being added to the cake, as they absorb moisture and tend to -make the cake heavy. Rich cake should be avoided. Sponge cake may be -considered the most healthful. - -To make sponge cake, beat the yolks till thick and light-colored, then -beat in the sugar, add lemon-juice, or other liquid and flavoring to be -used. Then add the stiffly beaten whites, sift in the flour over them, -and fold all in together without stirring or beating. Beating sponge -cake after adding the flour makes it firm and tough, as also does the -addition of too much flour. Sponge cake should be put together lightly -and quickly, and baked at once. - - -SPONGE CAKE - -Beat the yolks of three eggs; then gradually add one cupful of -granulated sugar, one tablespoonful each of cold water and lemon-juice. -Add the beaten whites and one cupful of flour, following general -directions for making sponge cake as given above. - - -LEMON SPONGE CAKE - -Take four eggs, one cup of sugar, one tablespoonful of lemon-juice, -with a little of the grated rind, and one cupful of flour. Beat the -yolks of the eggs to a foam, then beat in the sugar, adding a little -at a time; then add the lemon-juice and grated rind; beat the whites -of the eggs until very stiff, then lightly fold and chop them into the -mixture. Slowly sift in the flour, carefully working it in. Do not beat -after the flour has been added. Bake in two layers, and put together -with fruit jelly or lemon honey. See page 40. - - -SPONGE LOAF CAKE - -Break ten eggs into a large bowl, add two large cupfuls of granulated -sugar, and beat together for half an hour without pausing. Then add one -cupful of sifted flour, the juice and grated rind of one lemon, and -one-fourth cup of cold water. Turn into deep pans, sprinkle the top -lightly with powdered sugar, and bake about an hour in a moderate oven. - - -GEM CAKES - -Beat to a foam the yolk of one egg, one cup of sugar, and one cup of -cold, thin, sweet cream; a little grated lemon rind may be added for -flavoring. Stir in slowly, beating thoroughly, two cupfuls of flour -into which a heaping tablespoonful of cornstarch has been sifted. Beat -until light and smooth; then add the well-beaten whites of two eggs, -stirring just enough to mix them in. Turn into oiled, heated gem irons, -and bake in a rather quick oven. - - -RICE CAKES - -Separate four eggs; add a pinch of salt to the whites, beat until -stiff, then set in a cool place. Beat the yolks for several minutes, -then slowly add one cupful of sugar, beating continuously; carefully -fold in the beaten whites, and lastly add one-half cup of flour, sifted -before measuring, and mixed with one-half cup of ground rice; work in -carefully, and quickly turn the mixture into oiled patty-pans, or drop -by spoonfuls into a large oiled baking pan, and bake in a quick oven. - - -CREAM CAKE - -One cupful each of sugar and sweet milk, one egg, one tablespoonful of -butter, two cupfuls of flour, and two teaspoonfuls of baking-powder. -Put together according to general directions. Bake in three layers, and -put together with a filling made as follows: Heat one cupful of milk to -boiling; to this add one-fourth cup of sugar, one dessertspoonful of -flour rubbed smooth in a little cold milk reserved for this purpose, -and one well-beaten egg; boil until thickened, let cool a little, and -spread between the layers. - - -NUT CAKE - -One and one-half cups of sugar, two tablespoonfuls of butter, two eggs, -two cupfuls of flour, with two teaspoonfuls of baking-powder, and one -cupful of milk. Put together according to general directions. Lastly, -stir in one cupful of chopped nuts, and bake in a moderate oven. - - -FAVORITE CAKE - -Beat together for nearly an hour one cupful each of flour and rice -flour, twelve eggs, two cupfuls of sugar, and a spoonful of caraway -seeds. Bake in a tube cake pan. - - -LAYER CAKE - -One and one-half cups sugar, half cup of butter, three eggs, half cup -of milk, and two heaping cups of sifted flour, with two teaspoonfuls -of baking powder. Bake in three layers, and put together with a boiled -frosting to which a cupful of chopped nuts or raisins may be added. - - -DELICATE CUP CAKE - -Take two eggs, beaten separately, one cup of sugar, one cup of rich -milk, two cups of flour, and teaspoonful of vanilla. Make according to -general directions; bake in patty pans, or gem irons. - - -RAISED FRUIT CAKE - -Take one cup of light bread dough when ready for the pans, put into -a dish, and work into it one-half cup of oil or butter, one egg well -beaten, one cup of sugar, one-half cup of milk, one and one-half cups -of flour, and lastly one cup of English currants or seedless raisins, -chopped fine. Turn into an oiled bread tin, let rise in a warm place -for about an hour and a half, or until light, then bake for nearly an -hour in a moderate oven. - - -FROSTING FOR CAKE - -Beat the white of one egg until stiff, add a teaspoonful of -lemon-juice, then gradually add one scant cup of powdered sugar; beat -very hard; flavor as desired. To color it a delicate pink, add a little -currant or strawberry juice; a yellow tint may be obtained by grating -orange or lemon rind, and using two tablespoonfuls of the juice, first -straining through a cloth. - - -BOILED FROSTING - -Without stirring boil one cupful of sugar and two tablespoonfuls of -water in a saucepan until clear; then pour it upon the stiffly beaten -white of an egg, stirring well together, and spread over the cake with -a knife, which dip frequently into cold water. - - -CREAM ICING - -To two tablespoonfuls of cream and one teaspoonful of vanilla or other -flavoring add enough confectioner’s sugar to make it stiff enough to -spread. Orange, or other fruit juice, may be used in place of the cream. - - -ORANGE ICING - -Beat the yolk of one egg and add the juice and grated rind of one -orange and enough confectioner’s sugar to make it stiff enough to -spread. - - - - - WHOLESOME DRINKS - - Write it underneath your feet, - Up and down the busy street; - Write it for the great and small, - In the palace, cottage, hall,— - Where there’s drink there’s danger. - _—Selected._ - - Water is best.—_Pindar._ - - Tea is a stimulant; coffee is a hurtful indulgence. - - Wine is a mocker, strong drink is raging; and whosoever is deceived - thereby is not wise.—_Solomon._ - - If you wish to keep mind clear and body healthy, abstain from all - fermented liquors.—_Sydney Smith._ - - Many who never touch alcohol ruin their health by tea.—_Hygiene - Review._ - - Temperance is the parent of health, cheerfulness, and old age.—_George - Mogridge._ - - -CEREAL COFFEE - -To prepare, take three and one-half quarts of fresh bran, one and -one-half quarts corn-meal, two cupfuls of molasses, and one cupful -of boiling water; mix all together thoroughly, bake in a large -dripping-pan in the oven till a rich brown color; stir often to prevent -scorching. Make the same as ordinary coffee, only let boil a little -longer. - -[Illustration: Coffee Strainer] - - -CRUST COFFEE - -Brown stale pieces of brown or white bread in the oven slowly to a -golden brown; then crush with a rolling-pin. Put the crumbs in a thin -cloth bag, filling only half full, and tying near the top; put the bag -in the coffee-pot and turn on hot water, allowing seven parts of water -to one of crumbs. Boil five or ten minutes. Remove the bag, bring the -coffee to a boil again, and serve with cream and sugar. This makes a -very smooth drink, and is especially nice for the sick. - - -CORN COFFEE - -Brown common field corn as brown as possible without burning; then -pound, or grind coarsely in a coffee-mill, and place in a covered can -ready for use. In making the coffee, mix the white of an egg with three -tablespoonfuls of the ground grain, pour over three or four cups of -boiling water, and steep for ten or fifteen minutes. Serve with cream -and sugar. - -Peas, wheat, barley, or rice may be prepared in the same way. - -[Illustration: Coffee Mill] - - -HOT MILK - -Heat the milk in a double boiler until the surface becomes wrinkled. -It should be drunk a few sips at a time. A bowl of hot milk and brown -bread forms a nourishing meal. - - -CAMBRIC TEA - -Take a cup of boiling water, add a little cream, and sugar to sweeten. -A simple but pleasant and wholesome drink. - - -EGG-NOG - -Beat one egg and a teaspoonful of powdered sugar to a foam; add the -juice of half a lemon, pour into a glass and fill up with cold water. - - -EGG-NOG, HOT - -Beat well together the yolk of one egg and a tablespoonful of sugar; -add one-half cup of hot milk or water, and the white of the egg beaten -to a stiff froth; stir lightly, and serve. - - -LEMONADE, NO. 1 - -Roll the lemons till soft; cut into halves, and with a lemon drill -squeeze out sufficient juice to make one cupful; add to this one cupful -of white sugar; as soon as the sugar dissolves, add about two quarts of -water, and serve. For lemon frappé add the beaten whites of three eggs. - -[Illustration: Lemon Drill] - - -LEMONADE, NO. 2 - -For each quart desired, take the juice of three or four lemons, and -the rind of one. Peel the rind very thin, getting just the yellow; -place it in a pitcher with the juice of the lemons and from four to -six tablespoonfuls of white sugar. Pour over enough hot water to make -a quart in all; cover at once, and let stand until cold; or pour over -a spoonful or two of boiling water to dissolve the sugar, and add the -necessary quantity of cold water. - - -HOT LEMONADE - -To the juice of each lemon add a cupful of boiling water, and sweeten -to taste. Excellent for a cold. - - -ORANGEADE - -Choose nice, juicy, ripe oranges, and make the same as Lemonade Nos. -1 and 2, only using less sugar. This will be found a much nicer drink -than many imagine. Try it. - - -FRUIT JUICE LEMONADE - -To a pint of lemonade prepared according to foregoing recipes, add a -half cup of strawberry, raspberry, blackberry, or currant juice. This -gives a nice color to the lemonade, besides improving its flavor. - - -PINEAPPLE LEMONADE - -Make the lemonade as indicated above, and flavor with a few spoonfuls -of pineapple juice. - - -GRAPEADE - -Take two pounds of thoroughly ripe purple grapes, crush, and strain -the juice through a coarse cloth or jelly-bag. Add to the juice three -tablespoonfuls of white sugar, and dilute with sufficient cold water to -suit the taste. - - -FRUIT JUICE DRINKS - -Take a small quantity of the juice of any stewed or canned fruit. -Dilute with water, and add sugar according to the acidity of the juice. -When fruit juice is not available, similar drinks may be made by -dissolving fruit jelly in warm water, and allowing to cool. Such drinks -are especially refreshing for the sick. - - -FRUIT PUNCH - -Boil two pounds of sugar and three quarts of water for five minutes. -Then strain, and add to it the juice of two lemons and two oranges, and -one pint of freshly grated pineapple. Let stand for an hour or two, -then add sufficient shaved ice to make it palatable, a cupful of halved -strawberries, a few raspberries, and serve. - - -BUTTERMILK - -If rich and thick, drop into it a piece of ice; or if not, place on -ice till cool. This is a very healthful drink, for, after the butter, -which is the carbonaceous or heat-producing element, is removed, a most -refreshing, nourishing quality remains. - - - - - SPECIALLY PREPARED HEALTH FOODS - Nuts, Oils, Etc. - - O blessed health! thou art above all gold and treasure. He who has - thee has little more to wish for; and he who is so wretched as to want - thee, wants everything with thee.—_Sterne._ - - Give a wise man health, and he will give himself every other - thing.—_Colton._ - - It is health that makes your meat savory, your drink palatable, - your sleep refreshing, your delights delightful, and your pleasures - pleasurable.—_Combe._ - - [Leaf] - - -The world is in need of knowledge how to prepare and use simple, -inexpensive, healthful foods. As diseases increase in the animal -creation, it will be more and more necessary for those who desire to -preserve their health to come back to the diet originally given to -man,—a diet consisting chiefly of fruits, grains, and nuts, and various -legumes, roots, and herbs. At the rate disease is increasing at the -present time, it will not be long before it will be unsafe to use -animal products of any kind. It is well, therefore, for all to learn -how to prepare foods without them. - -Various nut, cereal, and legume preparations well supply the place of -flesh-meats. The different nut and vegetable oils take the place of -butter, cream, and other animal fats. - -In the use of nuts, care should be taken not to use them too freely, as -they are a very rich and concentrated form of food. Eaten sparingly in -their natural state in connection with the meals, or properly combined -with other less concentrated foods, they fill an important place in a -natural dietary. - -A little experience in the use of vegetable oils will convince any one -that they are not only palatable, but far more cleanly and wholesome -than many of the ordinary fats used in cooking. - -The following recipes are designed to aid especially in preparing foods -in this manner:— - - -PEANUT BUTTER - -Put the shelled peanuts in a pan in a slow oven, leaving the door -slightly ajar; allow to stay in till so dry that the hulls will rub off -easily, but in no case allow to brown or burn. When sufficiently dry, -put into a bag, tie up closely, and knead or roll on a table with the -hands until the husks are well loosened; separate the husks from the -nuts by turning from one pan into another in the wind. Grind, and cook -for several hours in a double boiler with no water added to the nuts. -Put away to use as occasion requires. - -[Illustration: Universal Chopper and Nut-Butter Mill] - - -PEANUT CREAM - -Mix one tablespoonful of nut butter with two or three spoonfuls of -water to a smooth cream; then add one-half cupful of water, a little -salt, and stir well together. - - -PEANUT MILK - -Make the same as peanut cream, only add more water. - - -ALMOND BUTTER - -Pour boiling water over the shelled nuts, and let stand from three to -five minutes; then drain, and slip off the husks with thumb and finger. -Put in a warm place till thoroughly dry; grind, and put away for future -use. - - -ALMOND MILK AND CREAM - -Proceed the same as with peanut cream and milk, only using a little -more water. - - -COCOANUT MILK AND CREAM - -Select good cocoanuts with milk in them. Let the milk out of the soft -eye; then, holding the nut in the left hand, strike sharp, quick blows -with a hammer or iron bar on the meridian line, causing the nut to -revolve by tossing it up slightly, when it will break in halves. Grate -on an iron or steel cocoanut scraper, made as shown in accompanying -cut, placing the scraper board across a chair, with a pan upon the -floor to catch the grated nut, while the operator sits upon the board, -takes half of the broken nut in the hollow of both hands, scraping it -back and forth over the sharp teeth till all the meat has been finely -scraped from the shell. For each grated nut pour over a quart of hot -water; stir well, then squeeze and strain through a strong, coarse -cloth. Empty the cocoanut from the cloth into a saucepan, pour over -a little more hot water, stir, and strain through the cloth a second -time, to get out all the milk. This makes cocoanut milk. Using half the -quantity of water makes good cream; or let the milk stand an hour and -skim off the top for thick cream. - -[Illustration: Strip of board 4 or 5 inches wide -marked; Steel Plate; Cocoanut Scraper] - - -COCOANUT-OIL - -Cocoanut-oil can generally be purchased in the market from wholesale -druggists, though it is sometimes difficult to get that which is not -rancid. It can be made by taking the cream from a half dozen or dozen -nuts, treated as above, only allowing the milk to stand over night -before skimming, and boiling the cream in an iron vessel, without -stirring, until all the water is evaporated. When done, the sediment -will be found browned, and adhering to the bottom of the vessel. -Bottle, and set away for use. - -Ko-nut is a pure, refined cocoanut-oil, which does not turn rancid, -and is, therefore, very nice, and far preferable to the cocoanut-oil -ordinarily obtainable for cooking purposes. - - -VEGETABLE OIL - -There are various good cooking oils, among which may be mentioned -Wesson’s Cooking Oil, and Fairbank’s White Cooking Oil, both refined -products of cottonseed-oil. Olive-oil may also be used in cooking. - - -HOME-MADE GRANOLA - -Take slices of brown, white, or whole wheat bread, place in a moderate -oven until a light brown, break in pieces, and grind coarsely through -a mill. Or, take a cup each of wheat-meal and white flour, one-half -cup each of corn-meal and rolled oats or corn-meal and rye flour, and -enough cold water to make a stiff dough; knead well, roll thin, cut in -squares, and bake until dry and brittle; grind coarsely, and serve -with thin cream, hot or cold milk, cocoanut milk, or fruit juice; or to -each pint of boiling milk or water stir in one cupful of granola, add a -little salt, cook a few minutes, and serve. - - -NUTMEAT - -Take one cup of peanut butter, one and one-half cups hot water, three -heaping tablespoonfuls of gluten, and one level teaspoonful of salt. -Mix all well together, and cook in a double boiler from four to five -hours. A small onion grated fine and a teaspoonful of powdered sage may -be added if desired. - - -PROTOSE STEAK - -Cut protose into slices half an inch thick. Lay on an oiled tin and -place in the oven until nicely browned. - - -PROTOSE CUTLETS - -Take one pound of protose and cut into slices three or four inches long -and one inch wide, lay on an oiled tin, and place in the oven till well -heated; have ready an egg well beaten, to which add a sprinkle of salt; -take the protose from the oven, and dip each piece in the beaten egg, -then roll in fine bread crumbs, place back on the pan, and set in the -oven until nicely browned. - - -NUT GRAVY - -Blend one tablespoonful of nut butter with a little water; stir it into -a pint of boiling water; salt, and thicken with two tablespoonfuls of -browned flour moistened with cold water; boil five or ten minutes. A -few spoonfuls of stewed, strained tomatoes will improve it. Nice with -vegetables or toasts. - - -EGGS IN NEST ON ZWIEBACK - -Take six eggs, or as many as required, break, and separate, by putting -all the whites in one bowl and each yolk in a cup by itself containing -a spoonful or two of cold water. Moisten six slices of zwieback by -pouring over them hot water and quickly draining, and place side by -side in a large shallow baking pan. Beat the whites of the eggs until -very stiff, and place an equal amount on top of each slice of zwieback. -Make a hollow in the center of the whites, lift the yolks out of the -water from the cups with a tablespoon, being careful not to break them, -and place a yolk in each hollow. Sprinkle over a little salt, and place -in the oven until the whites are a delicate brown. Serve as soon as -done. A nice dish for the sick. - - - - - SIMPLE DISHES FOR THE SICK. - - Health—thou chiefest good, - Bestow’d by heaven, - But seldom understood. - —_Lucan._ - - Diet cures more than doctors.—_Scotch Proverb._ - - A merry heart doeth good like a medicine.—_Solomon._ - - Health is not quoted in the markets, because it is without - price.—_Selected._ - - The best physicians are Dr. Diet, Dr. Quiet, and Dr. - Merryman.—_Selected._ - - The less the attention is called to the stomach the better. If you - are in constant fear that your food will hurt you, it most assuredly - will. Forget your troubles; think of something cheerful.—“_Christian - Temperance._” - - [Leaf] - - -Food for the sick should generally be of a very simple character. It -should be such as will furnish the most nourishment with the least -tax upon the digestive organs. It should be prepared with care and -scrupulous cleanliness, well cooked, and served in the most inviting -manner. Cover the tray with clean white linen, and use the daintiest -dishes the house affords. - -Other dishes suitable for the sick may be found among the Toasts, -Breads, Fruits, Wholesome Drinks, etc. - - -GLUTEN GRUEL - -For each cupful of boiling milk stir in one tablespoonful of gluten -meal; add a little salt, let boil a moment, and serve. - - -ARROWROOT GRUEL - -Rub one teaspoonful of arrowroot smooth in a tablespoonful of cold -water; pour over it two cups of boiling water, stirring continually; -set the saucepan in hot water till the arrowroot is thoroughly cooked; -turn into a pitcher, add a little sugar to sweeten, and flavor with a -little lemon peel. - - -GRAHAM GRUEL - -Into three cups of actively boiling water, stir one small cup of sifted -Graham flour mixed to a paste with a cup of cold water or milk. Add -a little salt, and cook until done. Add a small quantity of cream or -rich milk, and serve. An excellent breakfast dish for well people also, -especially for children. - - -CREAMED GRUEL - -Cook one tablespoonful of rolled oats in a scant pint of water until -tender; then strain through a sieve. Add one-half cup of thin cream, -and salt to taste; let just come to a boil, remove from the fire, then -stir in the whites of two eggs beaten to a stiff froth. Add a little -sugar if desired. - - -RICE GRUEL - -Wet one teaspoonful of rice flour in a little cold milk, and stir into -one pint of boiling water; salt slightly, and boil until transparent. -Flavor with lemon peel. - - -MILK GRUEL - -Heat one cup of milk to boiling, and stir in one tablespoonful of -fine oatmeal; add a cup of boiling water, and cook until the meal is -thoroughly done. Season with a little salt. - - -ONION GRUEL - -Boil a few sliced onions until tender in a pint of fresh milk, adding a -little oatmeal; season with salt. Good for colds. - - -LEMONADE, HOT AND COLD - -Make as indicated on page 92. - - -APPLE WATER - -Take three ripe, tart, juicy apples, wash and wipe, but do not pare; -slice into a quart of hot water; let stand until cool, pour off the -water, and sweeten it to taste. - - -RICE WATER - -Put into a saucepan one-half cup of well-washed rice; add three cups of -cold water, and boil for thirty minutes. Strain, season with salt, and -serve. - - -BARLEY WATER - -Put two tablespoonfuls of pearl barley into a cupful of boiling water, -and let simmer a few minutes; drain, and add two quarts of boiling -water with a few figs and seeded raisins chopped fine. Cook slowly -until reduced one-half; strain; add sugar to taste, and a little of the -juice and rind of a lemon if desired. - - -BAKED APPLE - -Bake a nice, tart apple, as directed on page 37; serve with cream, or, -when done, cover with a meringue made of the beaten white of an egg and -a teaspoonful of powdered sugar, and lightly brown in the oven. - - -CUP CUSTARD - -To one well-beaten egg add a tablespoonful of sugar, turn into a cup, -and fill up the cup with milk, stirring all together. Set the cup in a -basin of hot water, and bake in the oven until just set. Serve from the -cup in which it was baked. The custard may be flavored with lemon or -vanilla, if desired. - - -BEAN BROTH - -Look over and wash one cupful of beans, and put to cook in plenty of -water, replenishing with hot water occasionally, if necessary. Cook -slowly until tender, when there should be but little more than a cupful -of broth remaining. Drain this off, season with a spoonful of cream, a -little salt, and serve hot. - - -WHITE OF EGG AND MILK - -Beat the white of an egg to a stiff froth, and stir briskly into a -glass of cold milk. Good for persons with weak digestion. - - -STEAMED EGG - -Break an egg into an egg-cup or patty-pan, sprinkle slightly with salt, -and steam over boiling water until the white is set. - - -SCRAMBLED EGG - -Heat two tablespoonfuls of water in a saucepan, break into it a fresh -egg, and stir lightly until set, but not stiff. Add salt, and serve on -toast. - - -BAKED MILK - -Put the milk into an earthen jar, cover the opening with a white paper, -and bake in a moderate oven until thick as cream. May be taken by the -most delicate stomach. - - -TAPIOCA CUP CUSTARD - -Soak one tablespoonful of tapioca in a small cup of milk for two hours; -then stir in the beaten yolk of a fresh egg, a teaspoonful of sugar, -and a very little salt; turn into a cup, and bake in the oven for -twelve or fifteen minutes. - - Will fortune never come with both hands full, - And write her fair words still in foulest letters? - She either gives a stomach, and no food,— - Such are the poor, in health, or else a feast, - And takes away the stomach,—such are the rich, - That have abundance, and enjoy it not. - —_Shakespeare._ - - - - - FOOD FOR INFANTS - - -OATMEAL WATER AND MILK - -For an infant under three months, put one tablespoonful of fine oatmeal -into a pint of boiling water, boil for an hour, replenishing with -boiling water to keep the quantity good; strain, and add one cup of -sterilized milk. Feed in bottle. For infants from three to six months, -use equal portions of milk and oatmeal water, and after six months, -two-thirds milk. - - -SUBSTITUTE FOR MOTHER’S MILK, NO. 1 - -Take one ounce cow’s milk, two ounces cream, three drams milk sugar, -one grain bicarbonate of soda, and one ounce of water. Increase the -quantity of milk and cream as the child gets older. - - -SUBSTITUTE FOR MOTHER’S MILK, NO. 2 - -Take one tablespoonful of cream, four of milk, two of limewater, and -four of sweetened water. Sugar of milk, two ounces to a pint of water, -is preferable to ordinary sugar for preparing the sweetened water. This -will generally agree with the most delicate stomach. - - -WHITE OF EGG AND WATER - -Stir well the white of an egg into a cupful of as warm water as can -be used without coagulating the egg. Good for infants suffering with -extremely weak digestion, and unable to take milk. - - - - - MISCELLANEOUS - - -TO STERILIZE MILK - -As soon as received, heat to nearly the boiling-point; then remove from -the fire, and cool as quickly as possible, by pouring it into clean -pans, previously scalded, and placing these in cold water. - - -COTTAGE CHEESE - -Set a pan containing a quart or more of thick, sour milk in a pan of -hot water, or on the back of the stove; as soon as the whey separates -from the curd, line a colander with a cloth, pour in the scalded milk, -tie the corners of the cloth together, and hang up till well drained; -put into a bowl, add one-fourth teaspoonful of salt, and enough sweet -cream to make as moist as desired; mix smooth with a spoon, turn -lightly into a dish, and serve. - - -HOMINY OR HULLED CORN - -To hull four quarts of corn, use one heaping tablespoonful of soda, -and water enough to cover the corn. Boil for four hours, or until -the hull is well loosened and can be readily removed. Then wash in -cold water thoroughly, stirring, rubbing, and rinsing until the hulls -have all been turned off. Soak in clear water overnight to remove all -traces of soda, and cook in a kettle or large saucepan all day in clear -water, stirring occasionally to prevent burning on the bottom, and -replenishing with hot water as needed. Season with salt, put into a -jar, and keep in a cool place. - - -DRIED SWEET CORN - -Remove the husks and silks, boil and cut from the cob as directed for -stewed sweet corn on page 57. Spread thinly on a cloth or on shallow -tins, and place in the sun to dry. Turn over occasionally, take in in -the evening, and put out to dry every day until thoroughly hard and -dry. To keep off flies and insects, cover with mosquito webbing. Corn -may also be dried in a warm, open oven, if careful not to allow the -oven to get too hot. When dry, soak and cook the same as stewed sweet -corn, only longer; or with beans soaked overnight. - - -DRIED APPLES - -Take good, ripe apples, pare, quarter, core, and cut into thin slices; -spread on shallow tins, and place in the oven until well heated -through, then in the sun or in a moderate, open oven until thoroughly -dried. Turn the fruit over occasionally each day while drying. Wire -screens or webbings are serviceable in keeping off the flies. Other -fruits may be dried in a similar manner. - - -POP-CORN - -Shell, and place a handful in a wire popper or frying-pan, covering -tightly; shake constantly over a hot fire, being careful not to burn. -When the popping ceases, it is done; add a little salt and butter; mix -with it a little thick sugar sirup, or molasses boiled down, and press -it into balls with the hands slightly oiled. - - -TO KEEP APPLES, ORANGES, AND LEMONS - -Wrap each separately in tissue paper, and lay so as not to touch each -other, in a cool, dry place. - - -TO KEEP EGGS - -To twelve quarts of water add two pints of fresh, slaked lime and one -pint of common salt; mix well, immerse newly-laid eggs, and set in a -cool place. Or, dip the eggs into a solution of gum arabic—equal parts -gum and water—let dry, then dip again. When dry, wrap separately in -paper, and pack in sawdust, bran, or salt. - - -TO PRESERVE LEMON-JUICE - -When lemons are cheap, purchase several dozen at once. With the hand -press each lemon on the table, rolling it back and forth briskly a -few times; cut into halves, and extract the juice with a lemon drill -into a bowl or tumbler,—never into a tin; strain the juice through a -wire strainer, colander, or coarse cloth to remove the seeds and pulp; -add a pint of water and a pound of white sugar to the juice of each -dozen lemons, and boil in an enameled saucepan for about ten minutes; -then bottle and set in a cool place, and it is ready for use. A -tablespoonful or two of the sirup in a glass of water makes a cooling, -healthful drink. - - -COOKED PINEAPPLE - -Pare with a sharp knife, cut into thin slices, divide the slices into -quarters, put into a saucepan with one-half cup of water, and a very -little sugar for each pineapple; cover with a china plate or enameled -lid, and cook slowly for about two hours. - - -TO FROST FRUITS - -Secure nice bunches of cherries, currants, grapes, or berries with the -stems on; dip them into the stiffly beaten white of an egg, then into -powdered sugar, and place on a plate or clean white paper so as not to -touch each other, to dry. Then place the fruit on a glass dish, chill, -and serve. - - -UNLEAVENED BREAD FOR SACRAMENTAL USE - -Take three cups of white flour, half a cup of thick sweet cream, a -pinch of salt, and a little cold water. Sift the flour into a dish, add -the salt and cream, and rub together thoroughly; then moisten with cold -water till of the consistency of thick pie crust. Knead and roll well -with the hand for fifteen minutes; then roll out to about a quarter -of an inch in thickness, and cut into cakes four inches square. Mark -out each cake into half-inch squares with a knife, so that when baked -it may easily be broken, and prick each square with a fork to prevent -blistering. Lay on floured baking tins, and bake in a quick oven, being -careful not to scorch or burn. - - -UNFERMENTED WINE FOR SACRAMENTAL USE - -Secure good grapes, the small, dark wine grape is preferable, and -proceed as with grape juice on page 46. - - -TO CUT LEMONS FOR GARNISHING - -Divide slices of lemons into four parts, and use on salads and other -dishes, placing the points toward the center. - - -HOW TO CUT BREAD - -Bread should be cut into smooth, even slices, not too thick, the full -length or width of the loaf. If large, the slices may be divided. The -Clauss, or scalloped-edged, bread-knife does the work nicely. If bread -or cake is to be cut while warm, the knife should first be heated. - -[Illustration: Bread Knife] - - -NUT RELISH - -Take one cup of almond or peanut butter, one cup of dried figs, or -seedless raisins, and one cup of gluten. Mix well together, then grind -twice through a nut mill. Mold into a square pan, then cut into inch -squares one-half inch thick, similar in size to caramels. - - -NUT DAINTIES - -Crack English walnuts so as not to break the meats. Take the two -halves from each nut and press on each side of a nut relish square. -When sufficient are prepared, place in a dish with an equal number of -olives. - - - - - A WEEK’S MENU - - - FIRST DAY - - _Breakfast_ - - Fresh Fruit - Oatmeal Mush Breakfast Rolls - Zwieback Stewed Fruit - Cereal Coffee - - _Dinner_ - - Split Pea Soup - Mashed Potatoes with Brown Sauce - Scalloped Tomatoes Brown Bread - French Rolls Baked Apples - Rice Custard - - - SECOND DAY - - _Breakfast_ - - Fresh Fruit - Corn Flakes - Graham Gems Whole Wheat Crisps - Egg Toast Cereal Coffee - - _Dinner_ - - Potato Soup - Boiled Potatoes Baked Beans - Stewed Cauliflower - Brown and White Bread Rusks - Bananas Pumpkin Pie - - - THIRD DAY - - _Breakfast_ - - Boiled Rice - Baked Potatoes Plain Omelet - Cream Toast Sticks - Hot Milk - - _Dinner_ - - Bean Soup - Mashed Potatoes Stewed Turnips - Brown and White Bread - Peach Pie Fruit Biscuit - - - FOURTH DAY - - _Breakfast_ - - Fresh Apples Cream of Wheat - Toast with Cream - Rice Waffles Stewed Pears - Cereal Coffee - - _Dinner_ - - Lentil Soup - Baked Sweet Potatoes, Cream Sauce - Tomato Salad - Boiled Beans with Rice - Corn-meal Gems Sago Pudding - - - FIFTH DAY - - _Breakfast_ - - Fresh Fruit - Graham Mush with Dates - Oatmeal Gems Baked Sweet Apples - Berry Toast Cambric Tea - - _Dinner_ - - Vegetable Soup - Potatoes with Cream Stewed Asparagus - Boiled Sweet Corn - Brown and White Bread - Stewed Prunes Cream Pie - - - SIXTH DAY - - _Breakfast_ - - Corn-meal Mush - Rice Cakes Stewed Fruit - Whole Wheat Bread Egg Toast - Cereal Coffee or Hot Milk - - _Dinner_ - - Rice Soup - Mashed Potatoes Green Peas - Succotash - Brown and White Bread - Apple Float Raised Biscuits - - - SABBATH - - _Breakfast_ - - Oranges and Bananas - Graham Mush with Dates - Stewed Prunes - Parker House Rolls - Brown and White Bread - Cereal Coffee - - _Dinner_ - - Split Pea and Vermicelli Soup - Baked Beans - Warmed-up Potatoes Fruit Buns - Brown and White Bread - Lemon or Prune Pie Orangeade - Fresh Fruit and Nuts - - - NOTE.—The above is simply suggestive, and may be simplified, enlarged, - or varied as desired. It is not supposed that every person shall - necessarily eat everything indicated for each meal. Some will prefer - the grain and vegetable dishes; others the grain and fruit. If a third - meal is eaten, either at middle or close of day, it should be light - and simple,—a mere lunch. - - - - - “REMEMBER THE SABBATH DAY TO KEEP IT HOLY” - - -SABBATH DINNERS - -The Sabbath is the day of rest. In order that it may be devoted by -all to religious exercises, holy meditation, and spiritual delight, -it should be as free as possible from the ordinary duties and cares -of life. To make it thus, preparation on the day before is necessary. -The Lord calls the day before the Sabbath “the preparation” day. Luke -23:54. Of the work to be done on this day he says: “To-morrow is the -rest of the holy Sabbath unto the Lord: bake that which ye will bake -to-day, and seethe [boil] that ye will seethe; and that which remaineth -over lay up for you to be kept until the morning.” Ex. 16:23. - -The Sabbath should not be made a day of feasting. The labor of the week -being laid aside, a moderate amount of plain, wholesome food is all -that is necessary. To gormandize on this day, as is the custom with -many, causes the mind to become dull and stupid, and unfits it for -spiritual devotion. - -With proper planning, very little, if any, cooking need ever be done on -the Sabbath, aside from simply warming over some of the foods prepared -the previous day. - -Brown bread, fruit bread-sticks, or French rolls; warmed up potatoes, -or potatoes with cream; baked or boiled beans; split pea or lentil -soup, with croutons; sago, tapioca, or some other simple pudding -or pie; canned or stewed fruit; and fresh fruits and nuts, make an -excellent Sabbath dinner. All these may be prepared on the previous -day. The potatoes may be boiled ready to warm up, the beans baked -or boiled, the peas or lentils cooked and rubbed through a colander -ready to add the seasoning and necessary water for soup, the croutons -prepared, the fruit stewed, the pudding or pie baked, and the nuts -cracked. Then the dinner may be made ready quickly, and with but little -effort. - - -FOOD COMBINATIONS - -Because of their chemical nature, the time required to digest them, -and the place where, and the juices with which, they are digested, -some foods do not combine as well as others. While the young and those -with sound stomachs and vigorous digestion may experience little -or no inconvenience from improper and more varied combinations, to -continue their use is likely in time seriously to impair the digestion. -Dyspeptics and those troubled with slow digestion will find it to their -advantage to avoid such combinations as fruits and vegetables, milk -and vegetables, sugar and milk, milk and fruits; and, when fruits are -taken, to eat them at the close of the meal. The following are good -combinations: Grains and fruits; fruits and nuts; grains, fruits, and -nuts; grains, legumes, and vegetables; grains and milk. An excellent -rule to follow is to avoid a large variety at any meal, and let natural -cravings indicate largely the kinds of food eaten. Above all, use -common sense, and relish what you eat. - - -TIME REQUIRED TO DIGEST VARIOUS FOODS - - Hrs. Mins. - - Rice 1 00 - Apples, sweet, mellow, raw 1 00 - Granola 1 00 - Eggs, whipped 1 30 - Trout, boiled 1 30 - Venison, broiled 1 35 - Sago 1 45 - Tapioca 2 00 - Barley 2 00 - Eggs raw 2 00 - Apples, sour, mellow, raw 2 00 - Milk, boiled 2 00 - Milk, raw 2 15 - Turkey, boiled 2 25 - Parsnips, boiled 2 30 - Potatoes, baked 2 30 - Beans, string, boiled 2 30 - Cabbage, raw 2 30 - Turkey, roasted 2 30 - Goose, roasted 2 30 - Lamb, boiled 2 30 - Oysters, raw 2 55 - Eggs, soft boiled 3 00 - Beef, lean, raw, roasted 3 00 - Beefsteak, broiled 3 00 - Chicken soup, boiled 3 00 - Mutton, broiled 3 00 - Bean soup 3 00 - Mutton, roasted 3 15 - Bread, corn-meal 3 15 - Mutton soup 3 30 - Bread, white 3 30 - Potatoes, boiled 3 30 - Turnips, boiled 3 30 - Eggs, hard boiled 3 00 - Eggs, fried 3 30 - Oysters, stewed 3 30 - Butter, melted 3 30 - Cheese 3 30 - Beets, boiled 3 45 - Corn and Beans, green 3 45 - Veal, broiled 4 00 - Fowl, broiled 4 00 - Beef, lean, fried 4 00 - Salmon, salted, boiled 4 00 - Beef, salted, boiled 4 15 - Soup, marrow-bone 4 15 - Pork, salted, fried 4 15 - Veal, fried 4 30 - Duck, roasted 4 30 - Cabbage, boiled 4 30 - Pork, roasted 5 15 - - - - -NUTRITIVE VALUE OF FOODS - - -The nutritive food elements are classified into three groups. The -_nitrogenous_, or muscle- and tissue-building; the _carbonaceous_, -or heat- and energy-producing; and the _mineral_, or the bone- and -nerve-building. - -Albumen, gluten, and casein belong to the nitrogenous; starch, sugar, -and fats to the carbonaceous; and salts, cellulose portions, and -inorganic substances to the mineral. - -The nitrogenous elements are of prime importance, as they nourish -the brain, nerves, muscles, and the more highly vitalized tissues -of the body. The carbonaceous, however, are required in much larger -quantities, the correct proportion being about eight or ten of -carbonaceous to one of nitrogenous. - - ────────────────┬─────────────┬──────────────┬─────────┬────────── - │ │ │ │ Total - FOODS │ Nitrogenous │ Carbonaceous │ Mineral │ Nutritive - │ │ │ │ Value - ────────────────┼─────────────┼──────────────┼─────────┼────────── - GRAINS │ │ │ │ - Wheat │ 10.8 │ 72.5 │ 1.7 │ 85.0 - Barley │ 6.3 │ 76.7 │ 2.0 │ 85.0 - Oats │ 12.6 │ 69.4 │ 3.0 │ 85.0 - Rye │ 8.0 │ 75.2 │ 1.8 │ 85.0 - Corn │ 11.1 │ 73.2 │ 1.7 │ 86.0 - Rice │ 6.3 │ 80.2 │ 0.5 │ 87.0 - │ │ │ │ - FRUITS │ │ │ │ - Banana │ 4.8 │ 20.2 │ 0.8 │ 25.8 - Date │ 9.0 │ 58.0 │ ... │ 67.0 - Grape │ 0.8 │ 14.3 │ 0.3 │ 15.4 - Apple │ 0.2 │ 10.3 │ 0.4 │ 10.9 - Pear │ 0.2 │ 10.2 │ 0.3 │ 10.7 - Peach │ 0.4 │ 7.8 │ 0.4 │ 8.6 - Plum │ 0.2 │ 9.3 │ 0.6 │ 10.1 - Cherry │ 0.9 │ 15.3 │ 0.6 │ 16.8 - Blackberry │ 0.5 │ 5.8 │ 0.4 │ 6.7 - Gooseberry │ 0.4 │ 8.9 │ 0.3 │ 9.6 - Raspberry │ 0.5 │ 6.4 │ 0.5 │ 7.4 - Currant │ 0.4 │ 5.0 │ 0.5 │ 5.9 - Apricot │ 0.5 │ 12.2 │ 0.8 │ 13.5 - │ │ │ │ - VEGETABLES │ │ │ │ - Arrowroot │ ... │ 82.0 │ ... │ 82.0 - Potato │ 2.1 │ 22.2 │ 0.7 │ 25.0 - Sweet Potato │ 1.5 │ 27.5 │ 2.6 │ 31.6 - Carrot │ 1.3 │ 14.7 │ 1.0 │ 17.0 - Beet │ 1.5 │ 11.3 │ 3.7 │ 16.5 - Parsnip │ 1.1 │ 15.9 │ 1.0 │ 18.0 - Cabbage │ 0.9 │ 4.1 │ 0.6 │ 5.6 - Turnip │ 1.2 │ 7.2 │ 0.6 │ 9.0 - │ │ │ │ - LEGUMES │ │ │ │ - Peas │ 23.8 │ 60.8 │ 2.1 │ 86.7 - Beans │ 30.8 │ 50.2 │ 3.5 │ 84.5 - Lentils │ 25.2 │ 58.6 │ 2.3 │ 86.1 - │ │ │ │ - NUTS │ │ │ │ - Peanut │ 28.3 │ 48.0 │ 3.3 │ 79.6 - Almond │ 23.5 │ 60.8 │ 3.0 │ 87.3 - Cocoanut │ 5.6 │ 43.9 │ 1.0 │ 50.5 - Walnut │ 15.8 │ 60.4 │ 2.0 │ 88.2 - Hazelnut │ 17.4 │ 60.8 │ 2.5 │ 89.7 - │ │ │ │ - SWEETS │ │ │ │ - Sugar │ ... │ 95.0 │ ... │ 95.0 - Molasses │ ... │ 77.0 │ ... │ 77.0 - │ │ │ │ - MILK │ │ │ │ - New Milk │ 4.1 │ 9.1 │ 0.8 │ 14.0 - Cream │ 2.7 │ 29.5 │ 1.8 │ 34.0 - Skimmed Milk │ 4.0 │ 7.2 │ 0.8 │ 12.0 - │ │ │ │ - MEATS │ │ │ │ - Lean Mutton │ 18.3 │ 4.9 │ 4.8 │ 28.0 - Lean Beef │ 19.3 │ 3.6 │ 5.1 │ 28.0 - Veal │ 16.5 │ 15.8 │ 4.7 │ 37.0 - Pork │ 9.8 │ 48.9 │ 2.3 │ 61.0 - Poultry │ 21.0 │ 3.8 │ 1.2 │ 26.0 - White Fish │ 18.1 │ 2.9 │ 1.0 │ 22.0 - Salmon │ 16.1 │ 5.5 │ 1.4 │ 23.0 - Egg │ 14.0 │ 10.5 │ 1.5 │ 26.0 - ────────────────┴─────────────┴──────────────┴─────────┴────────── - -NOTE.—From the above it will be seen that grains, legumes, nuts, and -sweets, as well as some fruits and vegetables, contain more nourishment -than do meats. - - - - - HOW TO BECOME A VEGETARIAN - - -The fact that many people abstain from flesh food altogether, and -maintain their full vigor, is good proof that the eating of flesh-meat -is not essential to either life or health. But those accustomed all -their life to the use of meat may need to use a little caution in -making a change to a vegetarian diet. A good way to begin might be to -limit one’s self at first to the use of meat once or twice a week, -discarding it as better foods are substituted. The British Vegetarian -Society, in “How to Begin,” gives the following suggestions for those -desiring to make this change:— - - 1. _Steadily persevere._ - - 2. _Use Variety._—Nature affords the most bountiful abundance. Have - something new on your table frequently, especially fruits. - - 3. _Choose foods which compel mastication._ - - 4. _Drink Little._—If fruits be used plentifully—condiments, hot - foods, and stimulants avoided, and frequently bathing practised—little - drink will be required. - - 5. _Prefer natural to manufactured foods._ - - 6. _Avoid Excess._—Most people eat too much; a smaller quantity of - food, well masticated, will nourish and sustain the system best. - - 7. _Eat Seldom._—Not more than thrice daily. “Little and often” is an - unwise maxim for any healthy person. And if you wish sound sleep, and - an appetite for breakfast, avoid suppers. - - 8. _Let your food be attractively prepared._ - - 9. _See That Your Life be Right in Other Respects._—Eat food which is - pure of its kind, agreeably prepared, at right times, and in right - quantities; breathe pure air by night and by day; take physical - exercise (if possible in the open air) daily; and practise strict - cleanliness. - - 10. _Get Mind and Body in Harmony._—Remember that man’s physical - condition, and the state of his spiritual and mental faculties are - closely and mutually inter-dependent. It is, therefore, a primary - essential to keep these also in health; and to see that they be - usefully, tranquilly, and constantly occupied and cultivated. - - -VEGETARIANISM IN LONDON - -Vegetarianism has worked an improvement, and its many restaurants -in London show how the taste for this diet has been on the increase -of late. One very great and undeniable advantage in the teaching of -this school is the showing us how many foods we possess, and how few, -comparatively speaking, we have used. Also, it proves to us how much -cheaper we could live by utilizing all the foods at our command except -meat, and abstaining from it.—_Mrs. Beeton._ - - -RULES FOR DYSPEPTICS - -DYSPEPSIA, or indigestion, is coming to be so general as to demand -serious attention. The following rules will be found valuable to those -suffering with this complaint:— - - 1. Eat slowly, chewing the food very thoroughly, even more so, if - possible, than is required in health. The more time the food spends in - the mouth, the less it will need to spend in the stomach. - - 2. Avoid drinking at meals; at most, take a few sips of warm drink at - the close of the meal, if the food is very dry. - - 3. In general, dyspeptic stomachs manage dry food better than that - containing much fluid. - - 4. Eat neither very hot nor very cold food. The best temperature is - about that of the body. Avoid exposure to cold after eating. - - 5. Be careful to avoid excess in eating. Eat no more than the wants - of the system require. Sometimes less than is really needed must be - taken when the digestion is very weak. Strength depends not on what is - eaten, but on what is digested. - - 6. Never take violent exercise, either mental or physical, just before - or just after a meal. Do not go to sleep immediately after eating. - - 7. Do not eat more than three times a day, and make the last meal very - light. For many dyspeptics two meals are better than more. - - 8. Avoid eating two meals too close together, as this is one of the - most prolific causes of indigestion. - - 9. Observe regularity in eating; do not eat between meals. - - 10. Never eat when very tired, whether exhausted from mental or - physical labor. Rest first. - - 11. Never eat when the mind is worried, or the temper is ruffled, if - possible to avoid doing so. - - 12. Eat only food that is easy of digestion, avoiding complicated and - indigestible dishes, and taking from but one to three kinds at a meal. - - 13. Omit a meal occasionally, or fast a day. This will give the - stomach time to rest and recuperate, and will be found beneficial. - - 14. If the stomach or bowels feel weak or tender, apply hot - fomentations over them. - - 15. Most persons will be benefited by the use of oatmeal, Graham - flour, cracked wheat, whole wheat flour, and other whole-grain - preparations, though many will find it necessary to avoid vegetables, - especially when fruits are taken. - - - THE PULSE IN HEALTH - - PER MIN. │ PER MIN. - At birth 150-130 │ Three years 100-90 - One month 140-120 │ Seven years 80 - Six months 130 │ Fourteen years 85-80 - One year 120-108 │ Adult age 75-70 - Two years 110-100 │ Old age 65-60 - - - WEIGHTS AND MEASURES FOR THE KITCHEN - - 3 teaspoonfuls 1 tablespoonful - 16 tablespoonfuls 1 cupful - 2 cupfuls about 1 pint - 4 cupfuls ” 1 quart - 2 cupfuls of granulated sugar ” 1 pound - 3 cupfuls brown sugar ” 1 pound - 2 cupfuls of butter ” 1 pound - 2 cupfuls of flour or oatmeal ” 1 pound - 4 cupfuls of sifted flour ” 1 pound - 1 pint of liquid ” 1 pound - 10 eggs ” 1 pound - 1 egg ” 2 ounces - 1 heaping tablespoonful of sugar ” 1 ounce - 2 rounding tablespoonfuls of flour ” 1 ounce - 1 tablespoonful of butter ” 1 ounce - 5 heaping tablespoonfuls of flour ” 1 cupful - 7 heaping tablespoonfuls of sugar ” 1 cupful - - -HOUSEHOLD HINTS - -Every housewife should take pride in keeping her home neat and tidy. -“Order is heaven’s first law.” - -Sinks and drains should be frequently cleaned and disinfected. - -Dish-cloths should always be washed out after using; otherwise they are -liable to become foul and full of germs. - -After washing the dishes, pour over them scalding water, and wipe -quickly with a clean dry cloth. This insures cleanliness, and gives a -nice polish. - -Scour steel knives after each meal. - -Sweep out the corners, and under the tables and chairs as well as the -middle of the room. “Dirt may be hated, but should never be hidden.” - -Pare vegetables and fruits thin; study how to use left-over foods; save -the bread crumbs for puddings and scalloped vegetables. “Gather up the -fragments that remain, that nothing be lost.” - - - - - INDEX TO DEPARTMENTS - - - PAGE - - IMPORTANCE OF GOOD COOKING 4 - - SOUPS 7 - - CEREALS 13 - - TOASTS 18 - - BREADS 21 - - FRUITS 35 - - VEGETABLES 47 - - SALADS AND SALAD DRESSINGS 58 - - SUBSTITUTES FOR MEATS 60 - - EGGS 66 - - OMELETS 68 - - PUDDINGS 69 - - CUSTARDS AND CREAMS 75 - - SAUCES 77 - - PIES 80 - - CAKES 86 - - WHOLESOME DRINKS 91 - - SPECIALLY PREPARED HEALTH FOODS 94 - - SIMPLE DISHES FOR THE SICK 98 - - FOOD FOR INFANTS 101 - - MISCELLANEOUS 102 - - A WEEK’S MENU 105 - - SABBATH DINNERS 106 - - FOOD COMBINATIONS 107 - - TIME REQUIRED TO DIGEST VARIOUS FOODS 107 - - NUTRITIVE VALUE OF FOODS 108 - - HOW TO BECOME A VEGETARIAN 109 - - RULES FOR DYSPEPTICS 110 - - THE PULSE IN HEALTH 111 - - WEIGHTS AND MEASURES FOR THE KITCHEN 111 - - HOUSEHOLD HINTS 111 - - - - - * * * * * * - - - - -Transcriber’s note: - -Obvious typographical errors have been silently corrected. - -All chapter headings are heavily illustrated, so they have been -replaced with plain, centred, text. - -The ‘INDEX TO DEPARTMENTS’, effectively a table of contents, is the -last section of the book. 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Colcord</h1> -<p class="pgx">This eBook is for the use of anyone anywhere in the United States -and most other parts of the world 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 <a -href="http://www.gutenberg.org">www.gutenberg.org</a>. If you are not -located in the United States, you'll have to check the laws of the -country where you are located before using this ebook.</p> -<p class="pgx">Title: A Friend in the Kitchen</p> -<p class="pgx"> Or What to Cook and How to Cook It. Sixteenth Edition</p> -<p class="pgx">Author: Anna L. Colcord</p> -<p class="pgx">Release Date: February 19, 2020 [eBook #61451]<br /> -Most recently updated: March 4, 2020</p> -<p class="pgx">Language: English</p> -<p class="pgx">Character set encoding: UTF-8</p> -<p class="pgx">***START OF THE PROJECT GUTENBERG EBOOK A FRIEND IN THE KITCHEN***</p> -<p> </p> -<h4 class="pgx" title="credit">E-text prepared by<br /> - Brian Wilson, Les Galloway,<br /> - and the Online Distributed Proofreading Team<br /> - (<a href="http://www.pgdp.net">http://www.pgdp.net</a>)<br /> - from page images generously made available by<br /> - Internet Archive<br /> - (<a href="https://archive.org">https://archive.org</a>)</h4> -<p> </p> -<table border="0" style="background-color: #ccccff;margin: 0 auto;" cellpadding="10"> - <tr> - <td valign="top"> - Note: - </td> - <td> - Images of the original pages are available through - Internet Archive. See - <a href="https://archive.org/details/friendinkitcheno01colc"> - https://archive.org/details/friendinkitcheno01colc</a> - </td> - </tr> -</table> -<p> </p> -<hr class="pgx" /> -<p> </p> -<p> </p> -<p> </p> - -<div class="chapter"></div> - -<div class="figcenter"> -<img src="images/i_000.jpg" alt="" /> -<div class="caption">THE AUTHOR</div> -</div> - -<div class="chapter"></div> - -<div class="bbox"> -<h1> -A FRIEND IN THE<br /> -KITCHEN</h1> - -<p class="center"><i>OR</i><br /> - -<big>What to Cook and How to Cook It</big></p> -<hr class="small" /> -<p class="center"><small>CONTAINING</small><br /> - -About 400 Choice Recipes Carefully Tested</p> - -<p class="center"><small>TOGETHER WITH</small></p> - -<p class="center xs">Plain Directions on Healthful Cookery; How to Can Fruit; A Week’s Menu; Proper Food -Combinations; Rules for Dyspeptics; Food for Infants; Simple Dishes for the Sick; -Wholesome Drinks; Useful Tables on Nutritive Values of Foods; Time -Required to Digest Foods; Weights and Measures for the -Kitchen; etc.</p> - -<p class="center">By <span class="smcap">Mrs. Anna L. Colcord</span></p> - -<p class="center"><small>Sixteenth Edition, 160th Thousand</small></p> -<hr class="small" /> - - -<p class="pnb"><i><small>“There is religion in a good loaf of bread.</small></i>”</p> -<p class="pnt"><i><small>“Bad Cooking diminishes happiness and shortens life.</small></i>”</p> - - -<hr class="small" /> -<p class="center"><b>Review and Herald Publishing Association</b><br /> - -<b><small>Takoma Park Station, Washington, D. C.</small></b><br /> - -<small>Copyrighted 1899, 1908 by the Author. All rights reserved.</small></p> -</div> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_2">2</span></p> - -<p class="center">INDEX TO DEPARTMENTS</p> -<div class="center small"> -<table border="0" cellpadding="4" cellspacing="0" summary=""> -<tr> - <td class="tdr" colspan="2">PAGE</td> -</tr> -<tr> - <td class="tdl"><span class="smcap">Importance of Good Cooking</span></td> - <td class="tdr"><a href='#Page_4'>4</a></td> -</tr> -<tr> - <td class="tdl"><span class="smcap">Soups</span></td> - <td class="tdr"><a href='#Page_7'>7</a></td> -</tr> -<tr> - <td class="tdl"><span class="smcap">Cereals</span></td> - <td class="tdr"><a href='#Page_13'>13</a></td> -</tr> -<tr> - <td class="tdl"><span class="smcap">Toasts</span></td> - <td class="tdr"><a href='#Page_18'>18</a></td> -</tr> -<tr> - <td class="tdl"><span class="smcap">Breads</span></td> - <td class="tdr"><a href='#Page_21'>21</a></td> -</tr> -<tr> - <td class="tdl"><span class="smcap">Fruits</span></td> - <td class="tdr"><a href='#Page_35'>35</a></td> -</tr> -<tr> - <td class="tdl"><span class="smcap">Vegetables</span></td> - <td class="tdr"><a href='#Page_47'>47</a></td> -</tr> -<tr> - <td class="tdl"><span class="smcap">Salads and Salad Dressings</span></td> - <td class="tdr"><a href='#Page_58'>58</a></td> -</tr> -<tr> - <td class="tdl"><span class="smcap">Substitutes for Meats</span></td> - <td class="tdr"><a href='#Page_60'>60</a></td> -</tr> -<tr> - <td class="tdl"><span class="smcap">Eggs</span></td> - <td class="tdr"><a href='#Page_66'>66</a></td> -</tr> -<tr> - <td class="tdl"><span class="smcap">Omelets</span></td> - <td class="tdr"><a href='#Page_68'>68</a></td> -</tr> -<tr> - <td class="tdl"><span class="smcap">Puddings</span></td> - <td class="tdr"><a href='#Page_69'>69</a></td> -</tr> -<tr> - <td class="tdl"><span class="smcap">Custards and Creams</span></td> - <td class="tdr"><a href='#Page_75'>75</a></td> -</tr> -<tr> - <td class="tdl"><span class="smcap">Sauces</span></td> - <td class="tdr"><a href='#Page_77'>77</a></td> -</tr> -<tr> - <td class="tdl"><span class="smcap">Pies</span></td> - <td class="tdr"><a href='#Page_80'>80</a></td> -</tr> -<tr> - <td class="tdl"><span class="smcap">Cakes</span></td> - <td class="tdr"><a href='#Page_86'>86</a></td> -</tr> -<tr> - <td class="tdl"><span class="smcap">Wholesome Drinks</span></td> - <td class="tdr"><a href='#Page_91'>91</a></td> -</tr> -<tr> - <td class="tdl"><span class="smcap">Specially Prepared Health Foods</span></td> - <td class="tdr"><a href='#Page_94'>94</a></td> -</tr> -<tr> - <td class="tdl"><span class="smcap">Simple Dishes for the Sick</span></td> - <td class="tdr"><a href='#Page_98'>98</a></td> -</tr> -<tr> - <td class="tdl"><span class="smcap">Food for Infants</span></td> - <td class="tdr"><a href='#Page_101'>101</a></td> -</tr> -<tr> - <td class="tdl"><span class="smcap">Miscellaneous</span></td> - <td class="tdr"><a href='#Page_102'>102</a></td> -</tr> -<tr> - <td class="tdl"><span class="smcap">A Week’s Menu</span></td> - <td class="tdr"><a href='#Page_105'>105</a></td> -</tr> -<tr> - <td class="tdl"><span class="smcap">Sabbath Dinners</span></td> - <td class="tdr"><a href='#Page_106'>106</a></td> -</tr> -<tr> - <td class="tdl"><span class="smcap">Food Combinations</span></td> - <td class="tdr"><a href='#Page_107'>107</a></td> -</tr> -<tr> - <td class="tdl"><span class="smcap">Time Required to Digest Various Foods</span></td> - <td class="tdr"><a href='#Page_107'>107</a></td> -</tr> -<tr> - <td class="tdl"><span class="smcap">Nutritive Value of Foods</span></td> - <td class="tdr"><a href='#Page_108'>108</a></td> -</tr> -<tr> - <td class="tdl"><span class="smcap">How to Become a Vegetarian</span></td> - <td class="tdr"><a href='#Page_109'>109</a></td> -</tr> -<tr> - <td class="tdl"><span class="smcap">Rules for Dyspeptics</span></td> - <td class="tdr"><a href='#Page_110'>110</a></td> -</tr> -<tr> - <td class="tdl"><span class="smcap">The Pulse in Health</span></td> - <td class="tdr"><a href='#Page_111'>111</a></td> -</tr> -<tr> - <td class="tdl"><span class="smcap">Weights and Measures for the Kitchen</span></td> - <td class="tdr"><a href='#Page_111'>111</a></td> -</tr> -<tr> - <td class="tdl"><span class="smcap">Household Hints</span></td> - <td class="tdr"><a href='#Page_111'>111</a></td> -</tr> -</table></div> - -<hr class="chap" /> -<div class="chapter"></div> - - -<p class="center"><big>THE ART OF ARTS</big></p> - - -<div class="poetry-container"><div class="poetry"><div class="stanza"> - <div class="verse">Some maids are gifted with the art</div> - <div class="verse indent2">Of painting like the masters;</div> - <div class="verse">To dullest canvas they impart</div> - <div class="verse indent2">The freshness of the pastures.</div> -</div><div class="stanza"> - <div class="verse">While others, with their ready pen,</div> - <div class="verse indent2">Find hours of busy pleasure</div> - <div class="verse">In polished prose, or then, again,</div> - <div class="verse indent2">In light poetic measure.</div> -</div><div class="stanza"> - <div class="verse">Another, like a woodland bird,</div> - <div class="verse indent2">May set the sad world ringing</div> - <div class="verse">With carols sweet as ever heard;</div> - <div class="verse indent2">Here is the art of singing.</div> -</div><div class="stanza"> - <div class="verse">But there’s a maid and there’s an art</div> - <div class="verse indent2">To which the world is looking,—</div> - <div class="verse">The nearest art unto the heart,—</div> - <div class="verse indent2">The good old art of cooking.</div> - <div class="verse indent20">—<i>Selected.</i></div> -</div></div></div> - -<p class="center"><big>PRACTICAL ’OLOGIES</big></p> - - -<p><span class="smcap">Daughter.</span>—“Yes, I’ve graduated, but now I must inform -myself in psychology, philology, bibli—“</p> - -<p class="space-below"><span class="smcap">Practical Mother.</span>—“Stop right where you are: I have arranged -for you a thorough course in ‘roastology,’ ‘boilology,’ -‘stitchology,’ ‘darnology,’ ‘patchology,’ and general domestic -‘hustleology.’ Now get on your working clothes.”—<i>Detroit -Free Press.</i></p> - -<p class="space-below">A little girl who, when having her Scripture lesson, was -asked by her sister Ruth, “Why did God make Eve?” replied, -“To cook for Adam, o‘ course.”—<i>Christian World.</i></p> - -<p class="space-below">There are some tombstones upon which the inscription -might very properly be written,<span class="pagenum" id="Page_3">3</span> “He died a victim to poor -cooking.”</p> - -<hr class="chap" /> -<div class="chapter"></div> - -<h2 id="Preface">Preface</h2> -<hr class="small" /> - -<p>The object of this work is to furnish in an inexpensive -and convenient form, plain directions on healthful cookery. -Special attention has been given to the idea of presenting -such recipes as will tend to make the living of the family -what it should be,—simple, economical, wholesome, nutritious, -palatable, and varied.</p> - -<p>The housewife is often perplexed to know just what to -cook; but if she has at hand something which will suggest -to her what she desires but can not think of, she has that -which is indeed a friend.</p> - -<p>The author has tried to make the work sufficiently -comprehensive to answer the demands of an ordinary -household.</p> - -<p>The recipes for the preparation of grains, fruits, nuts, -and vegetables occupy a large portion of the work. Cream -is mentioned in a number of the recipes, but while its use -is to be preferred instead of butter, especially if sterilized, -substitutes have generally been suggested where it is not -at hand or available.</p> - -<p>Pains have been taken to make the recipes plain and -explicit, and yet as brief as possible consistent with these -ends. The amount of the various ingredients required -has generally been indicated by measure, rather than by -weight, as this is usually more convenient and time-saving.</p> - -<p>It is hoped that this little work will be found to be a -real friend in the kitchen. That it may be such, and that -it may prove a blessing to thousands in many lands, is the -sincere wish of—</p> - -<p class="psig"> -<span class="smcap">The Author</span>.</p> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_4">4</span></p> - - -<div class="figcenter" > -<img src="images/i_004.jpg" alt="A FRIEND IN THE KITCHEN" /> -</div> - -<div class="reduced"></div> -<h2 id="IMPORTANCE_OF_GOOD_COOKING">IMPORTANCE OF GOOD COOKING</h2> - - -<p class="drop-cap"><span class="smcap">Healthful</span> cookery is not receiving the attention -which its importance demands. Although we are -living at a time when eating and drinking are carried to -excess, and when elaborate bills of fare are frequently -placed before us, yet plain, simple, and healthful cookery -occupies but a comparatively small place in the culinary -world to-day.</p> - -<p>Good food is of primary importance. We live upon -what we eat. It is not sufficient, however, merely to select -good food. To be well digested and thoroughly assimilated -the food must be properly prepared. The best food may -be spoiled in cooking. The kind of food upon which we -live, and the manner in which it is prepared, determines -largely our physical well-being, and consequently much of -our happiness or misery in this life.</p> - -<div class="poetry-container"><div class="poetry"><div class="stanza"> - <div class="verse">“For love, nor honor, wealth, nor power,</div> - <div class="verse">Can give the heart a cheerful hour</div> - <div class="verse">When health is lost. Be timely wise;</div> - <div class="verse">With health all taste of pleasure flies.”</div> -</div></div></div> - -<p>Moreover, the mind is affected by the condition of the -body, and the morals by the state of the mind. As, therefore, -cooking determines to a large degree the condition -of the body, it must also affect to a considerable extent -our moral and spiritual welfare. It is not too much to -say, therefore, that there is religion in good cooking.</p> - -<p><span class="pagenum" id="Page_5">5</span></p> - -<p>It has been truly said that “the cook fills an important -place in the household. She is preparing food to be taken -into the stomach, to form brain, bone, and muscle. The -health of all the members of the family depends largely -upon her skill and intelligence.” As the lives of those on -a steamship are in the hands of the helmsman, so the lives -and the health of the members of the family are, to a great -degree, in the hands of the one who prepares their meals.</p> - -<p>Thousands are dying annually as the result of poor -cooking. Food poorly prepared is not nutritious, and can -not, therefore, make good blood.</p> - -<p>Some may say they have no natural ability to cook; -but any one having ordinary intelligence, with a little -effort, care, and proper directions, can learn to cook well. -And surely the health of the family ought to be of sufficient -importance to inspire every mother with ambition to -learn how to cook.</p> - -<p>Mothers should also teach their daughters the mysteries -of good cooking. They should show them that this is an -essential part of their education,—more essential than the -study of music, fancy work, the dead languages, or the -sciences. The knowledge of these latter without the knowledge -of how to care for the body and provide it with suitable -nourishment, is of little worth. Meredith hit upon a -great truth when he said:—</p> - -<div class="poetry-container"><div class="poetry"><div class="stanza"> - <div class="verse">“We may live without music, poetry, and art;</div> - <div class="verse">We may live without conscience, and live without heart,</div> - <div class="verse">We may live without friends; we may live without books;</div> - <div class="verse">But civilized man can not live without cooks.”</div> -</div></div></div> - -<p>No young woman should contemplate marriage until -she has first acquired a practical knowledge of simple -cookery, for this is essential, whether she expects to do -the cooking herself, or supervise the maid. Although bread -is the staff of life, it is a sad fact that a large proportion<span class="pagenum" id="Page_6">6</span> -of the daughters of the present generation do not know -how to make a good loaf of bread. They have not been -instructed in the useful art of cookery, so that when they -have families of their own they can provide for their tables -a well-cooked dinner, prepared with nicety, so that they -would not blush to place it before their most esteemed -friends.</p> - -<p>There has never been an age so noted for dyspeptics as -the present, and there was perhaps never before a time -when there was a greater scarcity of good cooks.</p> - -<div class="poetry-container"><div class="poetry"><div class="stanza"> - <div class="verse">“Though we boast of modern progress as aloft we proudly soar</div> - <div class="verse">Above untutored cannibals whose habits we deplore,</div> - <div class="verse">Yet in our daily papers any day you chance to look</div> - <div class="verse">You may find this advertisement: ‘Wanted—A Girl to Cook.’”</div> -</div></div></div> - -<p>Good cooking does not consist in the preparation of -highly seasoned foods to pamper a perverted appetite, -but in cooking with simplicity, variety, and skill natural -foods in a palatable and wholesome manner. To assist in -this direction is the object of this little work.</p> - -<p>But no workman can work without materials and tools. -The necessary materials for cooking are indicated in the -recipes given in this book. Illustrations of many of the -most necessary and useful cooking utensils will be found -scattered throughout the work.</p> - -<p>A very convenient and easily constructed wall rack, -which may be placed over the kitchen work table, is shown -in the following cut:</p> - -<div class="figcenter"> -<img src="images/i_006.jpg" alt="Rack of kitchen implements" /> -</div> - - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_7">7</span></p> - -<h2 class="invisible"><a name="Soups" id="Soups">Soups</a></h2> - -<div class="figcenter"> -<img src="images/i_007.jpg" alt="SOUPS" /> -</div> - - -<div class="reduced"> -<div class="poetry-container"><div class="poetry"><div class="stanza"> - <div class="verse">O hour of all hours, the most pleasant on earth,</div> - <div class="verse">Happy hour of our dinners!—<i>Meredith.</i></div> -</div></div></div> - -<p>Soup rejoices the stomach, and disposes it to receive and -digest other food.—<i>Brillat Savarin.</i></p> - -<p>It is important that we relish the food we eat.—<i>Christian -Temperance.</i></p></div> - -<div class="figcenter"> -<img src="images/leaf.jpg" alt="three leaves separator" /> -</div> - - -<p class="drop-cap"><span class="smcap">Soup</span> is easily prepared, economical, and when made -from healthful materials, is a very wholesome article -of diet. It adds much to the elegance and relish of a -dinner, and, if taken in small quantities, is a good means -of preparing the whole system to assimilate a hearty meal.</p> - -<p>Soups afford an excellent opportunity for using left-over -foods which might otherwise be wasted. A combination -of vegetables left over from the previous day, such as a -cupful of mashed potatoes, some stewed peas, beans, or -lentils, a few spoonfuls of boiled rice, stewed tomatoes, or -other bits of vegetables or grains, if in good order, make a -very palatable and nourishing soup. The vegetables should -be put all together in a saucepan with enough water to -cover them, let simmer for an hour or two, then rubbed -through a colander, and returned to the saucepan with -sufficient water added to make the soup of proper consistency, -reheated, seasoned, and served.</p> - -<p>For seasoning soup, a few spoonfuls of cream, or a<span class="pagenum" id="Page_8">8</span> -little butter or nut butter may be used, though, if properly -made, it is quite relishable without.</p> - -<p>We wish all our readers success with the following -simple but delicious kinds.</p> - -<div class="figcenter"> -<img src="images/leaf.jpg" alt="three leaves separator" /></div> - -<blockquote> -<h3>BEAN SOUP</h3> - -<p>For two quarts of soup soak one pint of beans overnight. In -the morning drain, and put to cook in cold water, adding one-third -cup of well-washed rice if desired; boil slowly for about -two hours. When done, rub through a colander, thin with -boiling water, and season with a little butter and salt.</p> - - -<h3>POTATO SOUP</h3> - -<p>Pare and slice three medium-sized potatoes, and put to cook -with a tablespoonful of chopped onion, or stalk of celery -chopped fine, in sufficient water to cover. If celery is not at -hand, one-half teaspoonful of celery salt may be used instead. -Melt two tablespoonfuls of butter in a saucepan over the fire, -then add two tablespoonfuls of flour, stir well, and cook one -minute; then add gradually one quart of milk, stirring constantly -until thickened. Simmer for ten minutes. As soon as -the potatoes are done, and the water nearly absorbed, rub, -without draining, through a colander, and add them to the hot, -thickened milk. Season with salt, and serve.</p> - - -<h3>GREEN PEA SOUP</h3> - -<p>Add to a quart of green peas a teaspoonful of sugar and -enough water to cover; cook gently until tender, and the water -quite absorbed. Then rub through a colander, add a quart of -milk, salt to taste, and return to the fire. Heat to boiling, then -add a spoonful of flour, mixed smooth with a little butter, then -to a thin paste with a little of the soup. Simmer for a few minutes, -and serve with croutons. If desired, a little onion or -celery may be added for seasoning during the last few minutes -of cooking, and then be removed.</p> - - -<h3>SPLIT PEA SOUP</h3> - -<p>Wash one cupful of dried, split peas, and soak for several -hours, or overnight, in cold water. Then put to cook in three -pints of cold water, and boil slowly until thoroughly dissolved, -adding more water occasionally to keep the quantity good. -Stir up frequently from the bottom of the kettle. Rub through -a colander; add water or rich milk to make the proper consistency, -and return to the fire. Brown slightly one tablespoonful -of flour in a tablespoonful of butter or cooking oil, then thin it<span class="pagenum" id="Page_9">9</span> -with a few spoonfuls of the hot soup; stir this into the boiling -soup, with salt to taste; simmer for ten minutes, and serve. An -onion chopped fine and browned with the flour may be used for -seasoning; also a cupful of tomatoes may be cooked with the -peas before straining, if desired.</p> - - -<h3>SPLIT PEA AND VERMICELLI SOUP</h3> - -<p>Make the soup as above. Cook one-half cup of vermicelli -in a cupful of boiling water for ten minutes and add to the soup.</p> - - -<h3>TOMATO SOUP</h3> - -<p>Put a quart can of tomatoes in a porcelain stewpan, add a -pint of water, and stew until well done. Brown lightly in a -frying-pan a tablespoonful of finely chopped onion in a tablespoonful -of butter or cooking oil; then mix in a tablespoonful -of flour or cornstarch; thin this with a little of the soup, and -then stir it into the soup. Simmer for ten minutes, run through -a colander, reheat, add salt to taste, and serve hot with croutons.</p> - - -<h3>CREAM OF TOMATO SOUP</h3> - -<p>Take two cupfuls of canned or fresh tomatoes, add a cupful -of water, one teaspoonful of minced onion, and, if desired, a -little chopped celery; stew till tender, then rub through a colander. -Heat one quart of milk to boiling. Have mixed smooth -one tablespoonful of butter and one level tablespoonful of flour, -then thin with a little of the hot milk. Stir this into the milk -as soon as it starts to boil, and cook for several minutes, adding -salt to taste. Then add the tomatoes. Do not cook or let stand -after the tomatoes are added, but serve at once.</p> - - -<h3>LENTIL SOUP</h3> - -<p>Cook one cupful of lentils, previously soaked an hour or two -in about a quart of water, until tender. Rub through a colander; -return to the fire, adding enough boiling water to make a quart -in all, a small onion cut in slices, and salt to taste. When heated -to boiling, thicken to the consistency of cream with browned -flour. Season with a little butter or a few spoonfuls of sweet -cream. If butter is used it should be mixed or braided with -the flour, then thinned with enough of the soup so that it can -be easily poured in. Simmer for ten minutes after adding the -flour. Remove the onion before serving. The German or dark -lentils are usually cheaper than the Egyptian or red lentils.</p> - - -<h3>LENTIL AND TOMATO SOUP</h3> - -<p>Soak one cupful of lentils in cold water for a few hours, then -cook in a quart of water until tender, with one small onion, -three or four fresh tomatoes, or two cupfuls of stewed ones, -and a tablespoonful of nut butter, if desired. Rub through a -colander, add hot water to make three pints in all, reheat to<span class="pagenum" id="Page_10">10</span> -boiling, and slightly thicken with a spoonful of browned flour -mixed with a little cold water. Season with a small lump of -butter or a few spoonfuls of cream.</p> - - -<h3>TOMATO AND MACARONI SOUP</h3> - -<p>Drop a cupful of macaroni broken into small pieces into -three or four cupfuls of boiling, slightly salted, water; boil -from thirty to sixty minutes, or until tender, the length of -time required depending upon whether the macaroni is fresh -or stale. Have stewing one quart of fresh or canned tomatoes, -and when done, rub through a colander; drain the macaroni, -and add it to the tomatoes, with hot water to make about three -pints in all. Reheat, season with salt and a little butter, and, -after removing from the fire, add a few spoonfuls of sweet -cream if convenient. Serve as soon as the cream is added.</p> - - -<h3>RICE SOUP</h3> - -<p>Wash one-third cup of rice and put to cook in about three -cupfuls of water, adding a little salt; cook until tender. Then -add one quart of milk, and salt to taste; reheat to boiling. Have -ready a tablespoonful of butter mixed smooth with a tablespoonful -of flour, then made thin with a little of the hot milk; pour -this into the soup and simmer for ten minutes. Celery may be -added for flavoring if desired. Also, if desired richer, a beaten -yolk of egg, first mixed with a few spoonfuls of the hot soup -to prevent coagulating, may be added to the soup a few minutes -before serving.</p> - - -<h3>SAGO PEA SOUP</h3> - -<p>Wash, soak, and cook one cupful of split peas in plenty of -water until tender; rub through a colander, return to the fire, -adding enough hot water to make three pints in all, and a few -slices of onion. Wash three tablespoonfuls of sago in warm -water, and stir gradually into the soup; simmer for a half-hour, -or until well dissolved. Remove the onion, and season with -salt. Add a few spoonfuls of thin cream or rich milk to the -beaten yolk of an egg, and stir into the soup a few minutes -before serving.</p> - - -<h3>SAGO FRUIT SOUP (SUMMER)</h3> - -<p>Soak one-half cup of sago for an hour in a cup of cold water; -then add a quart of hot water, and simmer until transparent. -In the meantime cook together one cup of prunes and one-half -cup of raisins in a small quantity of water. When the sago is -transparent, add the fruit, together with one-half cup of currant, -plum, or some other tart fruit juice, and one-half cup of sugar. -This will make three pints of soup. Serve hot with croutons.</p> - -<p>Instead of the above, rice with dried apricots, and prune or -currant juice may be used.</p> - -<p><span class="pagenum" id="Page_11">11</span></p> - - -<h3>VEGETABLE SOUP (SUMMER)</h3> - -<p>Take a cupful each of chopped turnips, carrots, cauliflower -or cabbage, several young onions cut fine, one cupful of green -peas, one tablespoonful parsley or bay leaves for flavoring, and -stew together in a stewpan with water to cover for six or eight -minutes; then drain, cover with fresh boiling water, and stew -slowly until tender, and the water nearly absorbed. Strain -through a colander. Add enough hot rich milk or cream to -make quite thin, salt to taste, reheat, and serve.</p> - - -<h3>VEGETABLE SOUP (WINTER)</h3> - -<p>Put two tablespoonfuls of butter into a stewpan or soup -kettle, add one onion chopped fine, and brown nicely; stir frequently -to prevent burning. To this add a tablespoonful of -flour, mix thoroughly, then pour in slowly a pint of hot water, -stirring to keep smooth. Add to this one-half cupful each of -chopped carrots, turnips, and celery, one cupful of tomatoes, -a teaspoonful of salt, a tablespoonful of chopped or powdered -parsley, bay leaves or thyme, and a slice of bread toasted very -brown. Boil two potatoes for ten minutes, drain, and add them -to the soup. Simmer all till well done, run through a colander, -add hot water to make of proper consistency, a little more salt -if desired, and serve hot.</p> - - -<h3>VEGETABLE SOUP STOCK</h3> - -<p>Put into a kettle one quart of tomatoes, three pints of -water, and place over the fire; add one onion, one or two pared -potatoes, and one carrot, all finely chopped, one teaspoonful of -celery salt, two bay leaves, and cook slowly for one hour. Run -through a colander, and add salt to taste. Add to this cooked -macaroni, spaghetti, vermicelli, corn, or rice.</p> - - -<h3>BARLEY SOUP</h3> - -<p>Cook a cupful of pearl barley in three pints of water for -several hours, adding water as needed to keep the quantity -good. When done, add salt and a little cream, or the beaten -yolk of an egg.</p> - - -<h3>NOODLE SOUP</h3> - -<p>Beat the yolks of two eggs thoroughly, then add one cup of -sifted flour, and knead well for five or ten minutes; divide into -four parts, roll each part nearly as thin as a knife blade, and -place on a clean cloth near the fire to dry. When dried sufficiently -so that they will not stick together when rolled up, or -be so dry as to be brittle, roll each piece up into a roll, and -with a sharp knife cut or shave crosswise into very narrow -slices, about one-twelfth of an inch in width. Shake out well, -and let dry thoroughly. Then drop into hot salted water, and -boil twenty minutes; drain off the water well, add a quart of<span class="pagenum" id="Page_12">12</span> -milk, salt to taste, reheat, and serve. Noodles may be added -to other soups instead of macaroni.</p> - - -<h3>ASPARAGUS SOUP</h3> - -<p>Take two bundles of fresh, tender asparagus, wash, cut into -short lengths, and put to cook in a quart of hot water. Let -cook slowly till tender, and the water reduced one-half; rub -through a colander, add three cups of milk, a spoonful or two -of cream, and salt to taste. Let heat to boiling, and serve with -croutons. A half cup of well-cooked rice may be stirred into -the soup before serving if desired.</p> - - -<h3>FOUNDATION FOR CREAM OF VEGETABLE SOUPS</h3> - -<p>Rub one tablespoonful each of butter and flour to a cream, -then slowly pour into it one quart of boiling milk, stirring well. -Allow to thicken, add salt to taste, and the seasoning and -ingredients, as canned corn, peas, celery, asparagus, salsify, etc., -desired for the soup. To make the soup richer, a beaten egg, -or a few spoonfuls of cream may be put into the tureen before -turning in the soup.</p> - - -<h3>CROUTONS FOR SOUP</h3> - -<p>Cut bread into small cubes from one-half inch to an inch -square, and brown in a moderate oven. A spoonful or two of -the croutons may be placed in each plate, and the hot soup -turned over them, or placed in a dish on the table for use as -desired.</p> - - -<h3>BROWNED FLOUR FOR SOUPS</h3> - -<p>Spread a small quantity of flour on shallow tins, and brown -lightly in a moderately hot oven; stir often enough to prevent -any part from scorching. A quantity may be prepared and put -away in covered jars for use.</p> - - -<h3>SEASONING FOR SOUPS</h3> - -<p>Ground nuts with herbs, dried and powdered nicely, flavor -and enrich vegetable soups, gravies, and sauces.</p> - - -<h3>HERBS FOR SOUPS</h3> - -<p>Herbs, such as bay leaves, parsley, thyme, etc., are valuable -for flavoring soups, savories, and gravies. They can be obtained -at a druggists, and a few cents’ worth will last a long time.</p></blockquote> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_13">13</span></p> - -<h2 class="invisible"><a name="Cereals" id="Cereals">Cereals</a></h2> - - -<div class="figcenter"> -<img src="images/i_013.jpg" alt="Cereals" /> -</div> - -<div class="reduced"> -<div class="poetry-container"><div class="poetry"><div class="stanza"> - <div class="verse">“O stay me with rice and with porridge</div> - <div class="verse indent2">O comfort me sweetly with grits!</div> - <div class="verse">Baked beans give me plenty of courage,</div> - <div class="verse indent2">And cracked wheat enlivens my wits.”</div> -</div></div></div> - -<p>No one should adopt an impoverished diet.</p> - -<p>Bring me my breakfast—oatmeal and boiled eggs.—<i>A. T. -Stewart, the millionaire.</i></p> - -<p>Carlyle, catching a glimpse of Macaulay’s face, once remarked, -“Well, any one can see that you are an honest, good -sort of a fellow, made out of oatmeal.”</p> - -<p>Dr. Johnson, who entertained a great dislike for the Scots, -and lost no opportunity of saying bitter things against them, -once defined oats as “in Scotland food for Scotchmen; but in -England, food for horses.” He was well answered by the indignant -Scotchman, who replied, “Yes, and where can you find -such men as in Scotland, or such horses as in England?”</p></div> - -<div class="figcenter"> -<img src="images/leaf.jpg" alt="three leaves separator" /></div> - - -<p class="drop-cap"><span class="smcap">Most</span> grains require prolonged cooking, and slow -cooking is preferable to fast. They are frequently -served in the form of mush, and too often in an underdone -state. Thorough cooking not only breaks up the -food, but partially digests the starch contained in it.</p> - -<p>Salt should be added to the water before stirring in the -grain or meal.</p> - -<p>All grains and meals should be put into actively boiling -water to prevent them from having a raw taste, and -allowed to boil fast until they “set,” or thicken, and cease -sinking to the bottom; till then they should be stirred frequently, -but gently, to prevent burning. After the grain has -thickened, it should be stirred very little, or none at all.</p> - -<p><span class="pagenum" id="Page_14">14</span></p> - -<p>Enough grain or meal should be used to make the -mush quite thick and glutinous when done. Watery or -sloppy mush is neither palatable nor strengthening to the -digestive organs when used constantly. In fact, it should -not be considered necessary to have mush every morning. -A change occasionally to drier foods -is better for the digestion.</p> - -<div class="figleft"> -<img src="images/i_014.jpg" alt="" /> -<div class="caption">Double Boiler</div> -</div> - -<p>An excellent utensil for cooking -grains is a milk or mush boiler, -generally called a double boiler. -This consists of one vessel set inside -of another, the inner one containing -the grain to be cooked, the other -partly filled with boiling water. An -ordinary saucepan, however, will do very well, if smooth, -and by greasing the inside with a little butter before putting -in the water, the tendency of the grain to adhere to the -saucepan will be greatly obviated.</p> - -<p>If a double boiler is used, allow the grain to boil in -the inner vessel standing directly over the range until it -“sets,” then cover and place in the outer vessel, the water -in which must also be boiling in order that the cooking -process be not checked; then leave to cook slowly until done. -From three to four hours is not too long when the double -boiler is used. Grain prepared in this way may be cooked -on the previous day and simply warmed up again the next -morning for breakfast. What is left over from any meal -may be used in the next preparation.</p> - -<p>If a hastily prepared mush is required, perhaps nothing -better than the rolled oats can be employed, these requiring -not more than half an hour’s cooking, as they are already -partially cooked in their manufacture; but even these are -improved by longer cooking in a double boiler.</p> - -<p><span class="pagenum" id="Page_15">15</span></p> - -<p>It is very important, when making any kind of mush, -that the water be boiling rapidly, and kept thus while stirring -in the meal; for unless the grain or meal is thoroughly -scalded when stirred in, not even prolonged cooking will -take away the raw taste.</p> - -<div class="figcenter"> -<img src="images/leaf.jpg" alt="three leaves separator" /></div> - -<blockquote> -<h3>OATMEAL MUSH</h3> - -<div class="figright"> -<img src="images/i_015.jpg" alt="" /> -<div class="caption">Quart -Measure</div> -</div> - -<p>To a quart of boiling water add a pinch of salt, -sprinkle in a cupful of oatmeal, and boil rapidly -for about ten minutes, or until it sets, stirring -frequently with a fork. Then place over the hot -water in the lower boiler and cook from one to -three hours. Just before serving, remove the -cover and stir lightly with a fork to allow the -steam to escape. This makes the mush more dry. -Serve with baked apples, cream, fresh fruit, or -with the juice from stewed fruit. Oatmeal is -richer in nitrogen than any other grain, and therefore very -nutritious. But to be wholesome it must be well cooked, and -not served in a pasty, undone mass.</p> - -<h3>ROLLED OATS</h3> - -<p>This is much preferred by some, as it requires only a short -time to cook. Make as above, only using two cupfuls of the -meal to one quart of water. An ordinary saucepan does very -well for this, but the double boiler is better.</p> - - -<h3>ROLLED OATS AND SAGO MUSH</h3> - -<p>Wash and soak one-third cup of sago in a little cold water. -Stir one and one-half cups of rolled oats into one quart of -salted, boiling water. Cook for fifteen minutes, then stir in the -sago, and cook as much longer. Serve with cream, stewed fruit, -or fruit juice.</p> - - -<h3>GRAHAM MUSH</h3> - -<p>Into three pints of rapidly boiling water, properly salted, stir -dry, one heaping pint of sifted Graham flour. Cook slowly for -one hour on the back of the range, stirring but little after the -first few minutes. Serve with milk or cream, and a very little -sugar if desired.</p> - - -<h3>GRAHAM MUSH WITH DATES</h3> - -<p>Cook as above. Take a cupful of dates, cut in two, removing -the stones, and stir into the mush just before taking from the -fire. Serve with milk or cream. Steamed raisins or stewed figs<span class="pagenum" id="Page_16">16</span> -may be used instead of dates. Serve hot, or pour out into cups -or molds, first wet with cold water, and serve cold with cream.</p> - - -<h3>BOILED RICE</h3> - -<p>Wash one cup of rice, and put to cook in four cups of boiling -water, slightly salted. Cook quite rapidly for the first fifteen -minutes, stirring a little occasionally to prevent sticking to the -pan. Then cover closely, and cook slowly on the back of the -range without stirring. When nearly done, add a cup of sweet -milk, cook until tender, and serve with milk, cream, or stewed -fruit. If the rice has been soaked overnight, put to cook in an -equal quantity of boiling water, or equal parts of milk and -water, and cook for about half an hour.</p> - - -<h3>CREAM OF WHEAT</h3> - -<p>To four parts of boiling water previously salted, add one -part cream of wheat, sprinkling it in with the hand, and cook -slowly for about an hour. Serve hot with cream or stewed figs.</p> - - -<h3>CORN-MEAL MUSH, NO. 1</h3> - -<p>Into three pints of boiling water, salted, sprinkle one pint -of corn-meal. Cook slowly for an hour, stirring occasionally. -Serve with plenty of milk or cream. Very good and nutritious, -especially for winter.</p> - - -<h3>CORN-MEAL MUSH, NO. 2</h3> - -<p>Put to boil one quart of water, adding one teaspoonful of -salt. Mix smooth one tablespoonful of flour and two cupfuls -each of milk and corn-meal. Stir this gradually into the rapidly -boiling water; boil about half an hour, stirring frequently. -Serve as soon as done, with rich milk.</p> - - -<h3>CORN-MEAL SQUARES</h3> - -<p>Take cold, left-over corn-meal mush, cut into rather thick -slices, and then into inch squares. Put the squares into a -tureen, and pour over them some hot milk or cream. Cover -the dish, let stand a few minutes, and serve.</p> - - -<h3>BARLEY MUSH</h3> - -<p>To each cupful of pearl barley, previously washed, add five -cups of boiling water, a teaspoonful of salt, and cook in a double -boiler for three or four hours. Serve with cream, lemon sauce, -or stewed fruit.</p> - - -<h3>BOILED WHEAT</h3> - -<p>To one part of good, plump wheat add five parts of cold -water, a little salt, and cook slowly from four to six hours, or -until the grains burst open and are tender. If soaked overnight, -less time for boiling will be required. Add a little more water<span class="pagenum" id="Page_17">17</span> -while cooking if necessary, but avoid much stirring. Serve hot -or cold with milk, cream, fruit, or fruit juice. A very simple -and wholesome dish.</p> - - -<h3>GLUTEN MUSH</h3> - -<p>Into three pints of rapidly boiling, salted water stir one pint -of gluten; cook in a double boiler for several hours.</p> - - -<h3>HOMINY</h3> - -<p>Soak, then put to cook in enough boiling water to cover. -Cook gently for several hours, being careful not to stir after the -grains begin to soften. Add a little more water if needed. -Season with salt when done. A quantity may be cooked at a -time, and warmed up with a little cream or butter as needed.</p> - - -<h3>CRACKED WHEAT</h3> - -<p>Cook the same as hominy and oatmeal, using three parts of -boiling water to one of cracked wheat. When done, turn into -cups or molds first wet with cold water. Nice served cold with -cream. Seedless raisins may be cooked with it.</p> - - -<h3>GRANULATED WHEAT</h3> - -<p>Use the same proportion and cook the same as cracked -wheat. Serve warm or cold with good sweet cream.</p> - - -<h3>CORN-MEAL CUTLETS</h3> - -<p>Cut cold corn-meal mush into slices three inches long and -one inch wide; roll each piece in beaten egg, slightly salted, -then in grated bread crumbs; place on an oiled tin in the oven -till nicely browned. Other mushes may be treated likewise.</p> - - -<h3>BROWNED RICE</h3> - -<p>Place a small quantity on shallow tins, and brown in the -oven till a golden yellow, stirring frequently so that it may -brown evenly; then steam for about an hour in a steamer over -boiling water or in a steam cooker, allowing two parts of hot -water to one part of rice. When done, it should be quite dry -and mealy. It may be eaten dry, or served with brown or lentil -sauce, or rich milk or cream.</p> - - -<h3>BAKED MUSH</h3> - -<p>Cook any of the foregoing mushes as directed, and as soon -as done, turn into a pan, crock, or a round tin can, first wet -with cold water, or oiled, to prevent sticking. If brushed over -the top with oil, a crust will not form. When cold, cut into -slices from one half to three fourths of an inch thick, place on -oiled tins, and bake till a nice brown. A quart of cooked mush -will make about a dozen slices.</p></blockquote> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_18">18</span></p> - -<h2 class="invisible"><a name="Toasts" id="Toasts"><span class="smcap">Toasts</span></a></h2> - -<div class="figcenter"> -<img src="images/i_018.jpg" alt="Toasts" /> -</div> - - -<div class="reduced"> -<div class="poetry-container"><div class="poetry"><div class="stanza"> - <div class="verse">“A meal—what is it? Just enough of food</div> - <div class="verse indent2">To renovate and well refresh the frame,</div> - <div class="verse">So that with spirits lightened, and with strength renewed,</div> - <div class="verse indent2">We turn with willingness to work again.”</div> -</div></div></div> - -<p>The appetite is subject to education; therefore learn to love -that which you know to be good and wholesome.</p> - -<p>The most <i>expensive</i> food is spoiled when served up burnt or -tasteless; the <i>cheapest</i> may be delicious with the proper seasoning.—<i>Lantz.</i></p></div> - -<div class="figcenter"> -<img src="images/leaf.jpg" alt="three leaves separator" /></div> - - -<p class="drop-cap"><span class="smcap">Toast</span> makes a very nice breakfast dish, and is easily -and quickly prepared. It can be made in a variety -of ways which are both simple and wholesome. When -properly prepared, it furnishes abundant nourishment, and -is easily digested.</p> - -<p>The proper foundation for all toasts is zwieback (pronounced -zwībäck), or twice-baked bread. This may be made -from either fresh or stale bread, the fresh making the more -crisp and delicious for dry eating. The bread should be light -and of good quality. That which is sour, heavy, and unfit -to eat untoasted, should never be used for toast.</p> - -<p>Toasts afford an excellent opportunity for using up left-over -slices of bread, and its use is therefore a matter of -economy as well as of securing variety in diet.</p> - -<div class="figcenter"> -<img src="images/leaf.jpg" alt="three leaves separator" /></div> - -<blockquote> -<h3>ZWIEBACK, OR DRY TOAST</h3> - -<p>Cut fresh or stale light bread, either white or brown, into -slices half an inch thick, place on tins, and bake slowly in a<span class="pagenum" id="Page_19">19</span> -moderate oven until browned evenly throughout. Care should -be taken not to scorch the bread. It should not be put into an -oven that is merely warm. It should be baked, not simply dried. -The common method of toasting merely the outside of the -bread by holding it over a fire is not the most wholesome way -of preparing toast. When properly made, it will be crisp -throughout. Zwieback may be prepared in quantity and kept -on hand for use. It furnishes a good article of diet, especially -for dyspeptics, eaten dry, or with milk or cream.</p> - - -<h3>MILK TOAST</h3> - -<p>Scald one cupful of milk in double boiler, then add one teaspoonful -of cornstarch, mixed with a little cold water; stir until -it thickens. Cook about ten minutes, then add one teaspoonful -of butter, one-fourth teaspoonful of salt, and pour it over six -slices of zwieback, previously moistened with hot water or milk.</p> - - -<h3>TOAST WITH CREAM SAUCE</h3> - -<p>Prepare a cream sauce as directed on <a href="#Page_77">page 77</a>. Moisten five -or six slices of zwieback by dipping them quickly into hot -water or milk, place them on a dish, and pour over the hot -cream sauce.</p> - - -<h3>ASPARAGUS TOAST</h3> - -<p>Prepare asparagus by washing each stalk free from sand; -remove the tough portions, cut the stalks into small pieces, and -stew in a little hot, salted water; drain off the water as soon as -done, add a cup of milk, and season with a little butter and salt. -Cream may be used instead of the milk and butter. Moisten the -zwieback with hot milk, and place in a dish. Pour over the -stewed asparagus, and serve hot.</p> - - -<h3>BERRY TOAST</h3> - -<p>Prepare zwieback as above. Take fresh or canned strawberries, -raspberries, mulberries, or other fruit, mash well with a -spoon, add sugar to sweeten, and serve as a dressing on the -slices of zwieback previously moistened.</p> - - -<h3>EGG TOAST</h3> - -<p>Moisten slices of zwieback in hot milk or cream, season with -a sprinkle of salt, and serve hot with a poached egg on each -slice. For poached eggs see <a href="#Page_66">page 66</a>.</p> - - -<h3>BANANA TOAST</h3> - -<p>Moisten slices of zwieback in hot milk. Mash the bananas -into a pulp, or cut into thin slices, and place some on each slice -of toast.</p> - -<p><span class="pagenum" id="Page_20">20</span></p> - - -<h3>FRUIT TOAST</h3> - -<p>Take stewed apricots, peaches, or plums, rub through a colander, -heat to boiling, thicken with a little cornstarch, sweeten -to taste, and pour over the moistened zwieback.</p> - - -<h3>CREAM TOAST</h3> - -<p>Moisten slices of zwieback in hot water, sprinkle with a little -salt, and dip over each slice a spoonful or two of nice, sweet, -cold cream.</p> - - -<h3>BUTTER TOAST</h3> - -<p>Place each slice of zwieback on a small plate, pour over a -little hot water, and quickly drain off; add a sprinkle of salt, if -desired, spread lightly with butter and serve.</p> - - -<h3>CRUSHED TOAST</h3> - -<p>Take fresh, but thoroughly toasted bread or crackers, or some -of each, grind closely in a coffee or hand mill, or crush with a -rolling-pin, and serve in small dishes with milk, cream, or fruit -juice. This may be served as a substitute for the health food -known as granola. Crushed toast is also a very serviceable -article for use in soups and puddings.</p> - - -<h3>TOMATO TOAST</h3> - -<p>Moisten slices of zwieback in hot milk, and serve with a -dressing prepared by heating a pint of strained, stewed tomatoes -to boiling, and thickening with a tablespoonful of flour or cornstarch -rubbed smooth in a little cold water. Season with salt -and a little cream or butter, and pour over the toast.</p> - - -<h3>BEAN PASTE</h3> - -<p>Soak one cupful of white beans overnight in cold water; put -to cook in the morning in boiling water, and cook to a pulp, -and till the water is quite absorbed. Rub through a colander, -then add a tablespoonful of finely minced onion, one teaspoonful -of powdered sage, one saltspoonful of celery salt, the juice -of one lemon, two or three spoonfuls of tomato juice, if at hand, -and salt to taste. Simmer together for a short time, then use -cold to spread on toast or bread as a relish, or in the place of -butter, or for making sandwiches.</p> - -<p><span class="smcap">Variety.</span>—Remember, as Home Note says, -that “variety of diet is important. Ill health often follows a -monotonous sameness of diet. Oatmeal, bread and butter, and marmalade, -are all excellent breakfast dishes of their kind, but when given every -morning, for years at a time, they become positively nauseating.”</p> -</blockquote> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_21">21</span></p> - -<h2 class="invisible"><a name="BREADS" id="BREADS">BREADS</a></h2> - -<div class="figcenter"> -<img src="images/i_021.jpg" alt="Breads" /> -</div> - - -<p class="center">A VOICE FROM THE CORN</p> - -<div class="reduced"> -<div class="poetry-container"><div class="poetry"><div class="stanza"> - <div class="verse">“I was made to be eaten, not to be drank,</div> - <div class="verse">To be thrashed in a barn, not soaked in a tank;</div> - <div class="verse">I come as a blessing when put in a mill,</div> - <div class="verse">As a blight and a curse when run through a still;</div> - <div class="verse">Make me up into loaves, and your children are fed;</div> - <div class="verse">But made into drink, I will starve them instead.</div> - <div class="verse">In bread I’m a servant, the eater shall rule,</div> - <div class="verse">In drink I’m a master, the drinker a fool.</div> - <div class="verse">Then remember my warning; my strength I’ll employ,—</div> - <div class="verse">If eaten, to strengthen, if drunk, to destroy.”</div> -</div></div></div> - -<p>The wandering Arab lives almost entirely upon bread, with a -few dates as a relish.</p> - -<p>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.—<i>James Russell Lowell.</i></p></div> - -<div class="figcenter"> -<img src="images/leaf.jpg" alt="three leaves separator" /></div> - - -<p class="drop-cap"><span class="smcap">Bread</span> stands at the head of all foods. It has very -properly been termed “the staff of life.”</p> - -<p>Why this is so is because wheat, from which bread is -mostly made, contains more nearly than any other one -article, all the necessary food elements required to sustain -the human system, and these, too, in proper proportions, -and so forms most nearly a perfect food. From it the -brain, bones, muscles, and nerves, all receive a large amount -of nourishment.</p> - -<p>This being so, bread should enter largely into the daily -bill of fare of every family. It is hardly too much to say -that no meal is complete without it.</p> - -<p><span class="pagenum" id="Page_22">22</span></p> - -<p>Where little bread is used, serious defects may frequently -be observed. For instance, in some of the islands of the -Pacific Ocean, where no wheat has been grown, and little -could be obtained, the inhabitants almost universally have -poor teeth. The early decay of the teeth so prevalent among -the rising generation to-day, may generally be attributed to -four causes: (1) A lack of sufficient lime in the water; -(2) too free indulgence in sweets, such as rich cakes, jams, -and candies; (3) too large an amount of flesh foods; and -(4) an insufficient supply of good, simple, wholesome bread, -especially whole wheat bread.</p> - -<p>Home-made bread, when properly prepared, is generally -to be preferred to bakers’ bread. Chemicals and adulterations, -as well as a lack of cleanliness and proper care in -preparation, not infrequently characterize the latter, and -thus give rise to serious stomach disorders. Moreover, -bakers’ bread is not always obtainable, and is always necessarily -more expensive than that which is home-made. -The baker can not afford to work for nothing. For these -reasons, every woman, and especially every wife and mother, -ought to know how to make good bread. The temptation -to patronize the bake shop should not outweigh the interests -of the health of the family, and the duty to practise -economy.</p> - -<p>The essentials to good bread-making are three:—</p> - - -<ul><li>1. Good flour.</li> -<li>2. Good yeast.</li> -<li>3. Proper attention.</li> -</ul> - - -<p>When either of these is lacking, good results can not -be obtained. Poor flour will not produce good bread; good -flour and poor yeast will not make good bread; and good -flour and good yeast with improper attention will not insure -good bread. All three are essential.</p> - -<p><span class="pagenum" id="Page_23">23</span></p> - -<p>The first thing to consider in the making of bread is the -flour. Good flour will generally be found to have a creamy -white tint. That which is of a bluish white is seldom the -best. Good flour will fall light and elastic from the hand. -Flour that retains the imprint of the fingers when squeezed, -and falls in a damp, clammy mass, should be avoided.</p> - -<p>The second essential is good yeast. One may have ever -so good flour and yet make poor bread, if the flour is used -in conjunction with poor yeast. Good yeast has a fresh, -pungent odor, and is light and foamy; while poor yeast has -a sour odor, and a dull, watery appearance.</p> - -<p>The third essential is proper attention. In winter, bread -sponge should be made at night if it is desired to have the -bread baked in the early part of the day. The flour used in -making the sponge should first be warmed, and the sponge -covered with several thicknesses of cloth, and set in a warm -place till morning.</p> - -<p>In hot weather set the sponge early in the morning, and -the bread can be baked by noon. Both the sponge and -dough are best kept in an earthen crock or jar, as they are -less quickly affected by drafts of air.</p> - -<p>As soon as the sponge has risen to be light and puffy, it -should receive attention immediately, if desired to have the -bread white and sweet. If allowed to reach the point of -running over, or falling in the center, it has stood too long. -For this reason sponge set at night should be mixed late in -the evening, and attended to as early in the morning as -possible.</p> - -<p>In using very active yeast, it will not be necessary to -set a sponge. Mix the ingredients into a good bread dough -at the first mixing, beating the batter well while stirring in -the flour. The more thoroughly the batter is beaten, the<span class="pagenum" id="Page_24">24</span> -less kneading the dough will require. Set the bread in this -way in the morning, and it can be baked by noon.</p> - -<p>A few mealy potatoes, cooked and mashed, added to the -sponge, makes the bread sweeter and keeps it fresh longer. -Milk used in connection with yeast should first be scalded -and cooled to lukewarm.</p> - -<p>Too much flour should not be used in mixing, as it will -make the bread hard and tough; but enough should be used -to make the dough firm and elastic. Turn the dough out -on the molding-board and knead it, not with the tips of the -fingers, but with the whole hands, from the sides into the -center, turning frequently, that all portions may be thoroughly -worked. When the dough is smooth and elastic, -with no dry flour left on its surface, form into a smooth ball, -and place back in the crock, which should be washed clean, -dried and oiled, to prevent the dough from sticking. Observe -how full it makes the crock; cover up warmly, and -when it has doubled its bulk, form gently into loaves, -handling the dough as little as possible, and place in the -pans for the last rising. When the loaves are risen to twice -their size, place in a moderately hot oven to bake. The -oven should be hot when the bread is put in. By no means -have the bread, when ready to bake, wait for the oven to -be heated, as it may then become too light, run over in the -oven, and possibly be sour.</p> - -<p>When nearly ready to bake, test the oven by putting in -it a piece of writing-paper; if it turns dark brown in six -minutes, the oven is of about the proper heat. If bread -bakes too fast, a crust is formed on the outside of the loaf -which prevents the inside from becoming hot enough to -dry thoroughly, and the result is that the inside of the -loaf is too moist, while the outside is baked hard. Bread -should not brown much under fifteen or twenty minutes<span class="pagenum" id="Page_25">25</span> -after being placed in the oven. If it rises much after being -put in the oven, the heat is not sufficient. Bread should be -turned around in the oven if it does not rise or brown evenly.</p> - -<p>Medium-sized loaves should be baked from fifty to sixty -minutes; small French loaves about thirty-five minutes. -Bread is done when it shrinks from the pan, and can be -handled without burning the fingers.</p> - -<p>When taken from the oven, the loaves should be turned -out of the pans, placed on their sides, so that the crust will -not soften by the steam, and covered with a thin cloth. -When cold, keep in a covered stone jar or a tin box, which -should be kept free from crumbs and musty pieces of bread, -and scalded and dried thoroughly every few days.</p> - -<p>As to their healthfulness, the most wholesome breads -are unleavened breads, or those made without either yeast, -baking-powder, soda, or cream of tartar, such as gems, -rolls, and crackers. Next come those made with good -yeast; then those with baking-powder, if comparatively -pure; and lastly those made with soda and sour milk, or -soda and cream of tartar. Baking-powder is preferable to -soda. The latter should seldom if ever be used, as it is injurious -to the health, being an active dyspepsia-producing article.</p> - - -<blockquote> -<h3>WHITE BREAD</h3> - -<div class="figleft"> -<img src="images/i_025.jpg" alt="" /> -<div class="caption">Flour Sieve</div> -</div> - -<p>Scald a quart of new or unskimmed milk, -let cool to lukewarm, then stir in a dissolved -yeast cake, two teaspoonfuls of salt, and enough -sifted flour to make a thin batter. Cover, and -set aside till light, then work in flour until a -dough of the proper consistency for bread is -formed. Knead until it is smooth and elastic, -and does not stick to the hands or board. Place -in a clean, oiled crock, and when light, form -into four loaves; let rise again and bake. Equal -parts of milk and water may be used if desired.</p> - - -<h3>MOTHER’S BREAD</h3> - - -<p>In the evening boil three small potatoes, or save them out -when cooking, and mash them with a fork in a gallon crock.<span class="pagenum" id="Page_26">26</span> -Put in about three cupfuls of flour, two tablespoonfuls each of -salt and sugar, then pour in enough boiling water to make a -good batter. Beat until smooth. Soak one cake of compressed -yeast or yeast foam in one-half cup of lukewarm water, and -when the batter is just warm stir in the yeast and beat until -quite foamy. Set in a warm place overnight. The first thing -in the morning dip about two quarts of flour in a pan, make a -cavity in the center, and pour in the sponge and about a pint of -warm water. Stir all together into a thin batter, and set in a -warm place till after breakfast; then knead until it does not -stick to the board, put it in a three-gallon crock, well oiled to -prevent the dough from sticking; cover with a tin lid to keep -a crust from forming over the top, then with several thicknesses -of cloth, and set in a warm place until it rises up full. Then -mold into loaves, place in pans, let rise again, and bake in a -moderate oven for about an hour, or until -the loaves shrink from the sides of the pans -and do not burn the fingers when removing -from the pans. Turn the bread out of the -pans, and cover with a thin cloth. This -will make six loaves. If the loaves are -brushed over with cold water just before -being placed in the oven the crust will be more crisp.</p> - -<div class="figcenter"> -<img src="images/i_026.jpg" alt="" /> -<div class="caption">Baking Pan</div> -</div> - - -<h3>GRAHAM BREAD, NO. 1</h3> - -<p>Take two tablespoonfuls of good liquid yeast, two cups of -sweet milk, previously scalded and cooled to lukewarm, one teaspoonful -of salt, and two cupfuls of white flour; beat together -thoroughly, and set to rise. When very light, add three heaping -cupfuls of sifted Graham flour, or sufficient to make a soft -dough. Knead for a half-hour, then place in a pan slightly buttered, -cover warmly, and set to rise. When light, form into -loaves, let rise again, and bake.</p> - - -<h3>GRAHAM BREAD, NO. 2</h3> - -<p>Make a sponge as for white bread. When light, add the -stiffly beaten white of one egg, one tablespoonful each of -sugar and melted butter, and enough sifted Graham flour to -make a soft dough. Knead lightly, place back in oiled crock -till light, then make into loaves, let rise, and bake. Graham -bread should not be mixed as stiff as white bread, or it will be -too solid. Two tablespoonfuls of molasses may be used for -sweetening instead of sugar, if preferred.</p> - - -<h3>GRAHAM FRUIT BREAD</h3> - -<p>Make the same as Graham bread, and when ready to form -into loaves, add a cupful of raisins or dried currants, washed -and dried, and dusted with flour.</p> - -<p><span class="pagenum" id="Page_27">27</span></p> - - -<h3>WHOLE WHEAT BREAD</h3> - -<p>Make a sponge as for white bread. If desired a light color, -use one fourth white flour instead of all whole wheat flour. -Knead well, keeping the dough soft, then set in a warm place -to rise. When light, form into loaves, let rise again, and bake. -This bread rises slower than white bread.</p> - - -<h3>BOSTON BROWN BREAD</h3> - -<div class="figleft"> -<img src="images/i_027.jpg" alt="" /> -<div class="caption">Pint -Measure</div></div> - -<p>Scald one pint of corn-meal with a pint of boiling -water; let cool till lukewarm, then stir in one -dissolved yeast cake, or one-half cup of sweet, lively -yeast, three tablespoonfuls of molasses, one teaspoonful -of salt, and about three cupfuls of rye -meal. Beat well, put in oiled pan, steam four or -five hours, then place in the oven for half an hour -to form a crust.</p> - - -<h3>PARKER HOUSE ROLLS</h3> - -<p>Take two cupfuls of lukewarm milk, previously scalded, three -tablespoonfuls of melted butter, or vegetable oil, one well-beaten -egg, three tablespoonfuls of sugar, a pinch of salt, and one cake -of yeast dissolved in a little of the milk; mix all together, then -add enough flour to make a good batter. Let rise until light, -knead, using sufficient flour; let rise again till very light, roll -out to one-half inch in thickness, cut into round or oval shapes -with a cutter, fold one third back over the top, and place in a -pan to rise. When very light, bake in a moderate oven. Brush -over with beaten yolk of egg, mixed with two spoonfuls of cold -water just before taking from the oven. Braided or plaited rolls -may be made by cutting the rolled dough into strips six inches -long and one inch wide, pinching the ends of each three strips -together, and then braiding.</p> - - -<h3>CORN-MEAL BREAD</h3> - -<p>Stir one-half cup of corn-meal into two cupfuls of boiling -water; when well cooked, remove from the fire and add two cupfuls -of cold water; stir well together; then add one teaspoonful -of salt, one cake of yeast dissolved in a little warm water, two -tablespoonfuls of sugar or molasses, and enough white flour -to make a good dough. Knead well, and set to rise; when light, -form into three loaves, let rise again, and bake for nearly an -hour.</p> - - -<h3>SALT-RISING BREAD</h3> - -<p>Take a small pitcher and put into it a half pint of warm -water, a teaspoonful each of salt and sugar, then stir in flour -enough to make a medium-thick batter. Set the pitcher in a<span class="pagenum" id="Page_28">28</span> -kettle of warm water to rise. It should be kept warm all the -time, not hot, for if it is scalded, it will never rise. When light, -stir in a pint of warm milk or water and enough warm flour -to make a soft dough. Knead it, form into a loaf, place in the -pan, set to rise in a warm place, and bake as soon as light.</p> - - -<h3>RAISED BISCUITS</h3> - -<p>Make from dough prepared for white bread. When the -dough is ready to form into loaves, divide it into small, equal -portions, shape into smooth, round biscuits, place closely in a -shallow baking pan, and let rise till considerably lighter than -bread; brush lightly with milk, and bake in a rather quick oven.</p> - - -<h3>GEMS<br /> - -General Directions</h3> - -<p>Beating in an abundance of cold air is very essential in the -making of good gems, as it is this that makes them light. Cold -air is preferable to warm air, as it expands -more when heating.</p> - - -<div class="figright"> -<img src="images/i_028.jpg" alt="" /> -<div class="caption">Gem Irons</div> -</div> -<p>Gems are also better when baked in -iron pans than in tin, as the iron retains -the heat better, and bakes the -gems more evenly. The irons should -be heated and oiled before the batter is dropped into them.</p> - -<p>Having the oven hot from the first is also essential, as a crust -will then be formed immediately, and the air which has been -beaten into the batter will thus be prevented from escaping. -They should be placed in the oven so as to bake on the top -first, and afterward on the bottom. These points should be -carefully observed. Gems are best served hot. They should be -broken open, and never cut with a knife, as this makes them -heavy.</p> - - -<h4>GRAHAM GEMS, NO. 1</h4> - -<p>Place the gem irons in the oven or on the range to heat. -Mix salted Graham flour with cold milk or water to a batter -thick enough to drop, beating vigorously for ten minutes to -beat in the air. Butter the gem irons, and fill each cup nearly -full of the batter. Put in a hot oven, and bake until done.</p> - - -<h4>GRAHAM GEMS, NO. 2</h4> - -<p>Beat separately the yolk and white of an egg. Add to the -beaten yolk two cupfuls of sweet, rich milk, one-half teaspoonful -of salt, and stir well together; then sift in one and one-half -cups of Graham flour, and a scant cup of white flour, beating -vigorously meanwhile. Continue to beat until the mixture is -light and foamy throughout, and full of air bubbles; then stir -in gently the stiffly beaten white of the egg. Have the gem<span class="pagenum" id="Page_29">29</span> -irons thoroughly heated, slightly butter them, drop in the batter -with a spoon, and bake in a quick oven.</p> - - -<h4>OATMEAL GEMS</h4> - -<p>Beat separately the yolk and white of an egg. To the beaten -yolk add a cupful of well-cooked oatmeal mush, and a half cup -of milk or thin cream. Beat together thoroughly. Continue to -beat while adding a cupful of white flour and a pinch of salt, -then fold in lightly the stiffly beaten white of the egg. Have -the gem irons heated hot, slightly butter, drop in the batter, -filling the little cups nearly full, and bake in a quick oven until -a light brown.</p> - - -<h4>CORN-MEAL GEMS</h4> - -<p>Stir well together one and one-half cupfuls of milk, and the -yolks of two eggs previously beaten. To this add two cupfuls -of corn-meal, one-half teaspoonful of salt, and one cupful of -white flour. Beat thoroughly, then stir in lightly the whites of -the eggs previously beaten to a stiff froth, and bake as above.</p> - - -<h4>GRANULATED WHEAT GEMS</h4> - -<p>Mix together one cupful each of cold water and milk, and -one-half teaspoonful of salt. Then add gradually two and one-half -cupfuls of fine granulated wheat, beating continuously. -Beat vigorously for ten minutes, then drop by spoonfuls into -thoroughly heated, buttered gem irons, beating the batter -briskly several times while dipping it in. Bake at once in a -very hot oven.</p> - - -<h3>RICE CAKES</h3> - -<p>Moisten one cup of well-cooked rice with two tablespoonfuls -of cream or rich milk; add one tablespoonful of sugar, and mix -in enough flour to make it hold together. Form into cakes one-third -of an inch thick, and bake in a hot oven. When done, -split open, and serve with maple or lemon sirup. To make -lemon sirup, see <a href="#Page_40">page 40</a>.</p> - - -<h3>BREAKFAST ROLLS</h3> - -<p>To three slightly heaping cups of sifted Graham flour add a -little salt, and one cup of milk or thin cream; cream is better. -Stir the milk or cream into the flour, mixing it well with the -flour as fast as poured in. Knead thoroughly, then divide the -dough into three portions, and with the hands roll each portion -over and over on the molding-board until a long roll from an -inch to an inch and a half in thickness is formed. Cut into two- -or three-inch lengths, and bake at once in a hot oven, in a -baking pan dusted with flour, or better, on a perforated piece -of sheet-iron made for the purpose, placing the rolls a little<span class="pagenum" id="Page_30">30</span> -distance apart. Bake until a light brown. When done, do not -place one on top of another.</p> - -<p>Flour kneaded into cold Graham flour, oatmeal, or corn-meal -mush makes very good breakfast rolls.</p> - - -<h3>STICKS</h3> - -<p>Make the same as breakfast rolls, only rolling the dough to -about the size of the little finger, and cutting into three- or -four-inch lengths.</p> - - -<h3>FRENCH ROLLS</h3> - -<p>Make a sponge at night of one-half cake of dry or one-half -cup of good liquid yeast, the beaten white of one egg, two -tablespoonfuls of melted butter, two tablespoonfuls of sugar, a -little salt, and three cups of warm milk or water, and flour -sufficient to make a soft dough. In the morning knead well -and let rise again. When light, roll out the dough to about -three fourths of an inch in thickness; cut into about four-inch -squares with a sharp knife, butter the edges, and roll each -corner up and over to the center; place on buttered tins, allow -the rolls to become very light, and bake in a moderately hot -oven. The sponge for this can be set in the morning if the -yeast is very quick.</p> - - -<h3>TO GLAZE ROLLS</h3> - -<p>When ready to bake, brush the rolls or biscuit lightly with -milk; or, when nearly baked, brush with the yolk of an egg to -which has been added two spoonfuls of cold water and half a -teaspoonful of sugar. Return to oven till done.</p> - - -<h3>MARYLAND OR BEATEN BISCUIT</h3> - -<p>Mix five cupfuls of white flour, one-half cupful of vegetable -oil or butter, and one teaspoonful of salt to a very stiff dough -with one cupful of cold water. Knead for twenty minutes, using -no more flour for the molding-board; then beat hard with a -wooden mallet or hammer for twenty minutes longer, until the -dough is flat and of even thickness throughout; sprinkle over a -little flour, fold half of the dough back evenly over the other -half, and beat quickly around the edges, to keep in the air. -Continue beating until the dough is brittle, and will snap if a -piece is broken off quickly. Pinch off into pieces the size of a -small walnut, work smooth, flatten on top with the thumb, -prick with a fork, place on perforated tins a little distance apart, -and bake in a moderate oven for nearly an hour, or until dry -and brittle throughout.</p> - - -<h3>WHOLE WHEAT CRISPS</h3> - -<p>Take one cupful of rich cream, two tablespoonfuls of sugar, -a pinch of salt, two cupfuls, or enough to make a stiff dough,<span class="pagenum" id="Page_31">31</span> -of fine granulated, whole wheat flour. Beat well, and knead for -fifteen minutes, first with a spoon, until the batter becomes too -thick, and then with the hands. Roll out as thin as wafers, cut -into shapes with a biscuit cutter, and bake on floured tins in a -very hot oven.</p> - - -<h3>GRAHAM WAFERS</h3> - -<div class="figleft"> -<img src="images/i_031.jpg" alt="" /> -<div class="caption">Cake -Cutter</div> -</div> -<p>Stir together one cupful each of sifted Graham -flour and white flour, one tablespoonful each of butter -and sugar, and a saltspoonful of salt; then mix -with enough cold water to make a stiff dough. Roll -out very thin, cut into small squares, or with a cake -cutter, and bake on tins in a quick oven.</p> - - -<h3>FRUIT BISCUIT</h3> - -<p>Make a dough with one cupful of cold, sweet cream or rich -milk, three cupfuls of sifted Graham or white flour, and a little -salt. Knead thoroughly, and divide into two portions. Roll -each quite thin, then spread one with currants, stoned dates, -figs, or seedless raisins, chopped fine, and place the other one -on top; press down with the rolling-pin, cut into oblong squares -with a knife, and bake.</p> - - -<h3>CRESCENTS</h3> - -<p>Make a dough, using the recipe for White Bread. When -ready to form into loaves, work into it two tablespoonfuls each -of butter and sugar; roll out into a sheet half an inch thick, -cut into six-inch squares, then divide diagonally, forming triangles; -brush each lightly with water, and roll up, beginning -at the longest side; place on oiled pans, turning the ends toward -each other in the form of a crescent. When very light, brush -with milk, and bake in a quick oven for about twenty minutes.</p> - - -<h3>RUSKS</h3> - -<p>Make a sponge at night with one cupful of sugar, one cupful -of scalded milk, cooled to lukewarm, one-half cupful of butter, -two eggs, one cake of dry or one-half cup of good liquid yeast, -and sufficient flour to make a drop batter. Set in a warm place -to rise. In the morning knead well, and when risen again, -mold into the form of biscuits, place a little distance apart on -buttered tins, and brush over with the beaten white of an egg -sweetened; let stand until light, and bake.</p> - - -<h3>PLAIN BUNS</h3> - -<p>Beat together one-fourth cup of lively yeast, one cup of -sweet milk, previously scalded and cooled to lukewarm, one-half -teaspoonful of salt, two cups of warm flour, and set in a -warm place to rise. When very light, work into the dough -one-half cup of sugar, and two tablespoonfuls of butter. Knead<span class="pagenum" id="Page_32">32</span> -well for ten minutes, using enough flour to make a soft dough. -Shape into the form of biscuits a little larger than an egg; place -on tins slightly buttered, and set in a warm place to rise. -When very light, bake in a moderately hot oven. The tops -may be brushed over with the sweetened beaten white of an -egg while baking, or sprinkled with moist sugar when taken -from the oven.</p> - - -<h3>FRUIT BUNS</h3> - -<p>Make the same as plain buns, adding one-half cup of raisins -or currants just before kneading and forming into buns.</p> - - -<h3>RICE WAFFLES</h3> - -<div class="figleft"> -<img src="images/i_032.jpg" alt="" /> -<div class="caption">Waffle Iron</div> -</div> -<p>Set a sponge at night with two cupfuls of sweet milk, scalded -and cooled to lukewarm, one tablespoonful of butter, a pinch of -salt, two-thirds of a cupful of boiled rice, three -cupfuls of flour, and one-fourth cup of liquid -yeast. Beat the batter hard for five or six minutes, -and set in a warm place to rise. In the -morning add two well-beaten eggs, and stir -well together. Bake on a hot, buttered waffle -iron. If this is not at hand, have the gem irons -well heated, slightly butter to prevent sticking, -and drop in the batter. Place in a hot oven so -the top will bake first, and bake to a rich -brown color. Very nice for breakfast.</p> - - -<h3>PUFFS</h3> - -<p>To two cups of milk add a little salt and the yolks of two -eggs well beaten; then sift in, a little at a time, and beating -meanwhile, three small cups of flour. Beat until light, then stir -in gently the stiffly beaten whites of the eggs, and bake in hot -gem irons.</p> - - -<h3>FRUIT LOAF, NO. 1</h3> - -<p>Take enough good bread dough for one loaf, add one cupful -of brown sugar, two tablespoonfuls of butter, and one cupful of -raisins, previously washed and dried. Knead well and let rise; -then knead again, and place in a bread pan, let rise until light, -and bake in a moderate oven.</p> - - -<h3>FRUIT LOAF, NO. 2</h3> - -<p>Make a sponge of one and one-half cups of warm milk or -water, one-half cup of good yeast, the beaten white of one egg, -one tablespoonful each of butter and sugar, a little salt, and -flour sufficient to make a soft dough. Let rise till light; then -knead well and let rise again. When light, roll out to about -one inch in thickness, spread over with chopped dates, or raisins, -or currants which have been previously washed and dried; -roll up and form into a loaf, let rise, and bake.</p> - -<p><span class="pagenum" id="Page_33">33</span></p> - - -<h3>COFFEE CAKES</h3> - -<p>Take two cupfuls of bread dough (made with milk) when -ready for the pans; put into a deep dish and work in four tablespoonfuls -of cocoanut or vegetable oil or butter, four tablespoonfuls -of sugar, the stiffly beaten white of one egg, and -enough flour to make a fairly stiff dough. Knead well, and -roll out into a long strip about nine inches in width, three feet -in length, and one fourth of an inch thick; spread over this -four or five tablespoonfuls of oil or melted butter, omitting -about two inches at the farther end; beginning at end nearest, -roll up like jelly roll; cut into slices an inch thick; place a -little distance apart on tins sprinkled with sugar; set in a warm -place, and when very light, brush over with oil; sprinkle with -a little sugar, and bake. If desired, ground cinnamon or grated -nutmeg may be sprinkled over the dough before rolling it up.</p> - - -<h3>FLANNEL CAKES</h3> - -<p>Heat three cupfuls of milk to boiling; put into a crock one -cupful of corn-meal and two tablespoonfuls of butter, then pour -in the scalding milk; beat well, allow to cool to lukewarm, then -stir in one tablespoonful of sugar, two of flour, one teaspoonful -of salt, and one-half yeast cake dissolved in one-third cup warm -water; beat well, and set to rise overnight. Bake on a hot -griddle.</p> - - -<h3>CORN-MEAL BATTER CAKES</h3> - -<div class="figright"> -<img src="images/i_033.jpg" alt="" /> -<div class="caption">Griddle</div> -</div> -<p>To two cups of cold corn-meal mush, add one cup of sifted -flour, and a pinch of salt; beat well the yolks of two eggs, to -which add two-thirds cup of milk, and stir -into the mush; beat thoroughly until light -and smooth, adding a little more milk if necessary, -to make the batter of proper consistency. -Then gently stir in the whites of the -eggs beaten to a stiff froth, and bake in small -cakes on both sides on a griddle, slightly buttered, -or better still on a soapstone griddle, in which case use -no oil nor butter on it. Serve hot.</p> - - -<h3>BUCKWHEAT PANCAKES</h3> - -<p>In the evening take two quarts of warm water, add one-fourth -cup of good yeast, a teaspoonful of salt, and buckwheat -flour enough to make a good batter. If desired, a cupful of -corn-meal or a few spoonfuls of white flour may be used instead -of all buckwheat. Beat well and set to rise. In the morning -thin the batter with a little warm water, if necessary, and bake -on a hot griddle. If cakes are desired for several mornings, the -batter may be kept going by leaving at least a cupful after each -baking, and adding the necessary warm water and buckwheat -flour each evening as at first.</p> - -<p><span class="pagenum" id="Page_34">34</span></p> - - -<h3>LENTIL FRITTERS</h3> - -<p>To a pint of lentil soup (left-over soup will do), add the -well-beaten yolks of two eggs, and sift in enough flour, a little -at a time, beating thoroughly, to make a good batter. Then -add the stiffly beaten whites of the eggs, drop by spoonfuls on -a hot buttered griddle, and brown on both sides.</p> - - -<h3>CORN FRITTERS</h3> - -<p>To each quart of raw sweet corn (a dozen nice ears), grated -from the cob, add the beaten yolks of three eggs, a teaspoonful -of salt, and one and one-half cups of fine bread or cracker -crumbs, or enough to make a batter just stiff enough to drop -from a spoon. Then stir in the stiffly beaten whites of the eggs, -and drop with a spoon on a hot, oiled, or soapstone griddle. -Serve hot.</p> - - -<h3>USES FOR STALE BREAD</h3> - -<p>Whole slices of stale bread, if in good condition, may be -steamed or used for toast. Crumbs, crusts, and broken pieces -not suitable for this purpose may be placed in a pan, and put -into a slow oven until thoroughly dried (not browned), then -ground in a mill, or rolled on a breadboard with the rolling-pin, -and put away in covered jars for use. This will be useful -for making corn-meal cutlets or anything that is to be rolled -in crumbs, dipped in egg, and browned.</p> - - -<h3>POTATO YEAST</h3> - -<p>Put to cook six medium-sized potatoes in two quarts of hot -water. Tie a handful of hops in a cloth, and boil with the potatoes -during the last ten minutes. When done, take potatoes and -hops from the water, leaving the water over the fire. Mash the -potatoes fine, and add four tablespoonfuls of flour, and two each -of sugar and salt. Stir well together. Pour over this mixture -the boiling potato water, stirring well that no lumps be formed. -When cooled to lukewarm, stir in a cupful of liquid yeast, or -one cake of dry yeast dissolved in warm water. After fermentation -has ceased, turn into an earthen jar previously scalded, -cover, and set in a cool, dark place. Shake before using.</p> - - -<h3>HOP YEAST</h3> - -<p>Steep a handful of hops in a quart of hot water for five minutes. -Then strain, and turn the boiling water over a cupful -of flour, blended with a little cold water. Add one tablespoonful -of salt, and two of sugar; let cool till lukewarm, then stir -in a half cup of liquid yeast, or one cake of dry or compressed -yeast dissolved in a little warm water. Set aside for twenty-four -hours, stirring occasionally; then bottle and keep as above.</p> -</blockquote> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_35">35</span></p> - -<h2 class="invisible"><a name="Fruits" id="Fruits">Fruits</a></h2> - -<div class="figcenter"> -<img src="images/i_035.jpg" alt="Fruits" /> -</div> - - -<div class="reduced"> -<div class="poetry-container"><div class="poetry"><div class="stanza"> - <div class="verse">The earth to thee her increase yields,</div> - <div class="verse">The trees their fruitage bring;</div> - <div class="verse">And glittering in the sunlit fields,</div> - <div class="verse">The vines with bounty spring.</div> -</div></div></div> - -<p>“Every tree, in the which is the fruit of a tree yielding -seed; to you it shall be for meat.” Gen. 1:29.</p> - -<p>If families could be induced to substitute the apple—sound, -ripe, and luscious—for pies, cakes, candies, and other sweetmeats -with which children are too often stuffed, there would -be a diminution of doctor’s bills, sufficient in a single year to -lay in a stock of this delicious fruit for a season’s use.—<i>Professor -Faraday.</i></p> - -<p>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 can not afford oranges, yet can afford -tea and coffee daily.—<i>Health Calendar.</i></p></div> - - -<div class="figcenter"> -<img src="images/leaf.jpg" alt="three leaves separator" /></div> - -<p class="drop-cap"><span class="smcap"> -Fruits</span> are a natural food. They form no inconsiderable -part of those products of the earth given by the -Creator to our first parents as food. “Behold, I have -given you,” he says, “every herb bearing seed, which is -upon the face of all the earth, and every tree, in the which -is the fruit of a tree yielding seed; to you it shall be for -meat.” Gen. 1:29.</p> - -<p>Fruits are not only delightful to the eye, pleasing to -the smell, and satisfying to the taste, but they contain -elements which are necessary for the best maintenance of -the system; hence the natural craving for them when the -system is in a normal condition.</p> - -<p><span class="pagenum" id="Page_36">36</span></p> - -<p>While not containing a large amount of nutrition compared -to their size, they are, nevertheless, valuable on -account of their juices, and also because of their giving bulk -to our food,—a very necessary thing to be considered.</p> - -<p>Containing as they do from seventy-five to ninety per -cent of water, their use naturally allays thirst. If their -use were more general, there would doubtless be less desire -for unnatural drinks.</p> - -<p>As a rule fruits, especially acid and sub-acid fruits, are -cooling to the blood, and most kinds also act as a laxative -to the system, tending to keep it free and open. They -should, therefore, be freely used in the daily bill of fare, -though in proper combinations. Fruits go well with grains -and milk, but not so well with vegetables, especially acid -fruits.</p> - -<p>And what gives a nicer appearance to the table than a -dish of fruit! The very sight is inviting and appetizing.</p> - -<div class="figleft"> -<img src="images/i_036.jpg" alt="" /> -<div class="caption">Fruit Dish</div> -</div> -<p>In preparing fresh fruit for -the table, care should be taken -to select only that which is -sound and ripe. It should -also be carefully cleaned. -Apples should be wiped with -a damp cloth, and their -beauty will be further enhanced -by polishing them -with a dry one. Plums should -be likewise treated. Grapes -should be washed, and the -stem ends of bananas cut off. Bananas may also be peeled, -sliced, and served with cream. Oranges may be placed on -the table whole, or their skins cut into eighths, and peeled -half-way down. In serving cherries in their natural state, -the stems should be left on.</p> - -<p><span class="pagenum" id="Page_37">37</span></p> - -<p>Much taste may be displayed in the arrangement of -fresh fruits for the table. A few green leaves interspersed -with the fruit, or a variety of fruits tastily arranged on -the same dish, make a very attractive appearance.</p> - -<p>Nature sets before us an abundance of delicious fruits, -and these in almost endless varieties and flavors.</p> - -<p>Most fruits are both wholesome and agreeable when -eaten raw, but many are rendered more easy of digestion -by cooking. Some persons with weak digestion can not -eat many kinds of raw fruits, but almost every one can eat -most kinds when cooked.</p> - -<p>The following are some of the most simple and practical -ways in which fruits may be prepared:—</p> - -<div class="figcenter"> -<img src="images/leaf.jpg" alt="three leaves separator" /></div> - -<blockquote> -<h3>BAKED APPLES, NO. 1</h3> - -<p>Apples to be baked may be cored and pared or baked with -the skins on. If firm and quite tart, pare, place in a pie dish, -add sugar and a little hot water, and bake in a moderate oven. -If the apples are juicy, less water will be required. When -tender, turn into a dish, and pour over them the sirup or juice.</p> - - -<h3>BAKED APPLES, NO. 2</h3> - -<p>Pare and core without halving, a number of nice, tart apples; -fill the centers with sugar and jelly, lay closely in a shallow -pan, add a little water, and bake slowly, basting occasionally -with the sirup to keep the centers well filled. Bake till brown -and tender, and serve with a boiled custard made with two cups -of milk, two tablespoonfuls of sugar, two eggs, and vanilla to -flavor.</p> - - -<h3>STEWED APPLES</h3> - -<p>Pare, core, and cut into small pieces some moderately tart -apples, place in a saucepan, and add sufficient boiling water to -stew to a pulp; cook slowly for about an hour, stirring but -little. When cool, add sugar to sweeten.</p> - - -<h3>BAKED SWEET APPLES</h3> - -<p>Select good, sweet apples. Wash, but do not pare or core -them; put into a baking pan with a little water, and bake in a -hot oven. Baste occasionally with the juice in the bottom of<span class="pagenum" id="Page_38">38</span> -the pan. When done, if desired, each apple may be dipped -in the beaten white of an egg, then in powdered sugar, and -returned to the oven until the icing is set. Plain sweet baked -apples are very nice served with cream.</p> - - -<h3>APPLE SCALLOP</h3> - -<p>Pare, core, and slice a half dozen good cooking apples. -Spread a layer in the bottom of a deep pudding dish, then over -these a layer of bread crumbs mixed with a little sugar, thus -alternating till the dish is filled, having a layer of apples on -top. Add a half cup of cold water, and bake in a rather quick -oven till done. Serve with rich milk or cream.</p> - - -<h3>BOILED APPLES</h3> - -<p>Remove the cores and cook whole, or in halves, in enough -boiling water to cover them. Cook slowly. When tender, remove -the apples to a dish with a spoon or fork. Sweeten the -juice with sugar, add a little lemon extract, thicken slightly -with a very little cornstarch blended with a little cold water, -and pour over the apples. Serve when cool.</p> - - -<h3>BAKED PEARS</h3> - -<p>Take good, sound pears, cut in halves, pare, and fill an enameled -pudding dish, sprinkling sugar through them; pour in a -cupful of hot water, cover tightly, and bake slowly till tender. -Serve cold. Or wash, wipe, and bake whole in a shallow dish, -putting in a very little water.</p> - - -<h3>STEWED PEARS</h3> - -<p>Pare, quarter, and core nice ripe pears, and drop into cold -water to keep from discoloring. Make a sirup, allowing two -cups of water and a half cup of sugar to each quart of fruit. -Boil the sirup for a few minutes, put in the fruit, and cook -until tender and pink in color, being careful not to break the -fruit by stirring. Three or four slices of lemon added to the -sirup while boiling will improve the flavor of the pears. Remove -the lemon before putting in the fruit.</p> - - -<h3>BAKED QUINCES</h3> - -<p>Pare, core, and bake the same as apples. The fruit may be -left whole, and the centers filled with sugar. Sufficient water -should be used so the fruit will not become dry. Baste with -the sirup while baking.</p> - - -<h3>BAKED PEACHES, NO. 1</h3> - -<p>Take good, firm peaches, pare, cut in halves, removing the -stones, and place in a deep pudding dish, sprinkling with sugar. -Add a little water, and bake until tender.</p> - -<p><span class="pagenum" id="Page_39">39</span></p> - - -<h3>BAKED PEACHES, NO. 2</h3> - -<p>Bake as above; when done, cover the top with a meringue -made of the whites of two or three eggs beaten stiff and a little -powdered sugar; return to the oven and brown slightly. Serve -cold with cream.</p> - - -<h3>STEWED PEACHES</h3> - -<p>Take ripe peaches, pare, or wipe carefully with a damp cloth; -cut in halves, remove the stones, and drop into cold water. -When ready, place the fruit in a saucepan, adding sufficient -boiling water to keep from burning. Add sugar, two tablespoonfuls -to each quart of fruit. Cook slowly until tender, -generally from twenty to thirty minutes.</p> - - -<h3>STEWED PRUNES</h3> - -<p>Wash the prunes thoroughly in warm water, rinse, then add -water to cover, or about three parts water to one of prunes, -and soak for several hours, or overnight. Put them to cook in -the same water in which they soaked, and stew gently until -tender. When nearly done, add a little sugar if desired. Serve -cold.</p> - - -<h3>STEWED FRUITS</h3> - -<p>Small fruits are better stewed in a double enamel saucepan, -and the larger kind baked in a tightly covered earthen crock -or jar in the oven, with as little water as possible. Dried fruit, -such as figs, prunes, peaches, raisins, dates, etc., should first be -well washed, rinsed, soaked for several hours in enough water -to cover, and afterward cooked in the same water in which they -have soaked.</p> - - -<h3>PINEAPPLE</h3> - -<p>Pare, cut into thin slices into a dish, and sprinkle lightly -with sugar; let stand in a cool place for an hour, and serve.</p> - - -<h3>FRUIT MOLD</h3> - -<p>Stew a quart of berries in a small quantity of water for fifteen -or twenty minutes; then add sugar to taste, and two tablespoonfuls -of cornstarch dissolved in a little cold water; cook -until thickened, then turn into molds first wet with cold water; -serve cold with milk or cream. Heat fruit juices and treat -similarly.</p> - - -<h3>BANANAS WITH WHIPPED CREAM</h3> - -<p>Remove the peel, cut into thin slices, and sprinkle with a -very little sugar and a few drops of orange juice. Serve in -small dishes, placing a tablespoonful of whipped cream on each<span class="pagenum" id="Page_40">40</span> -dish. If bananas are slightly scraped after removing the skins, -they will be more readily digested.</p> - - -<h3>APPLE BUTTER</h3> - -<div class="figleft"> -<img src="images/i_040.jpg" alt="" /> -<div class="caption">Large Spoon</div> -</div> -<p>Pare, quarter, and core about -equal parts of sweet and tart apples. -Boil sweet cider down, about four -gallons into one gallon. Cook the -apples in either sweet cider or water -till soft, then add the boiled cider, -and boil and stir with a wooden spoon -until thick. A little butter and ground cinnamon may be added -for flavoring, and sugar if necessary. Can in jars, or set away -in jars without canning if desired for immediate use.</p> - - -<h3>LEMON SIRUP</h3> - -<p>Boil one cupful of sugar and one-fourth cupful of water -until it slightly thickens; add a small teaspoonful of butter and -a tablespoonful of lemon-juice. Serve hot.</p> - - -<h3>LEMON HONEY</h3> - -<p>Put two tablespoonfuls of butter into a saucepan to warm; -then add one cup of sugar, the juice and grated rind of two -lemons, and two eggs well beaten; cook until thickened, stirring -constantly that no lumps be formed, and, if not cooked -in a double boiler, being careful not to burn. When done, -turn into cups and cover the same as jelly. Nice used as -a filling for layer cake.</p> - - -<h3>PLUM MARMALADE</h3> - -<p>Wash the plums, cut them in halves, removing the stones, -and cook for about fifteen minutes, allowing a scant cup of -water to each quart of fruit. Then rub through a colander, add -one cup of sugar to each quart of pulp, and boil slowly one -hour, stirring often to prevent burning.</p> - - -<h3>GRAPE MARMALADE</h3> - -<p>Make the same as plum marmalade, only allowing half a cup -of water to a quart of fruit for cooking.</p> - - -<h3>TO MAKE FRUIT JELLY</h3> - -<p>Choose a bright, sunny day for making jelly, in order to -have it as firm and clear as possible. Make in small quantities -at a time, using only porcelain or graniteware in preparing fruit -or juice. Small fruits should be used as soon after being -picked as possible, and should not be overripe. Cherries should -be mixed with one fourth their quantity of currants, as they do -not jelly easily. Two parts red raspberry with one part currant<span class="pagenum" id="Page_41">41</span> -juice makes a nice-flavored jelly. Place the fruit desired for -the jelly in the saucepan, add only enough water to keep from -burning, and cook until tender or well scalded; then drain -through a strong, coarse, white flannel or cotton bag first -wrung out of hot water. If the bag is made three-cornered, -the weight of the fruit at the large top presses the juice out -more freely at the point. Heat the sugar in the oven, stirring -frequently to prevent burning. About three fourths of a pound -should be used to each pint of juice. To prevent the jelly -glasses from breaking, place them in a pan of cold water and -allow it to come nearly to boiling; or with a cloth rub the -outside of them well with a little butter or oil, and pour in -the juice slowly. A little paraffin poured over the jelly when -cooled, or writing-paper cut to fit the glasses, and oiled, is good -for covering before putting on the covers.</p> - - -<h4>APPLE JELLY</h4> - -<p>Select nice tart, red apples, wash, quarter, and core, but do -not pare; add a small quantity of water, and boil only until soft. -Then strain as directed for making fruit jelly, measure the -juice, return it to a clean saucepan, and boil for ten or fifteen -minutes, skimming thoroughly. Add the heated sugar, three-fourths -pound to each pint of juice. Boil a few minutes, or -until it jellies nicely, then turn into glasses.</p> - - -<h4>CURRANT JELLY</h4> - -<p>Weigh the fruit, and to each pound weigh out half the -weight of granulated sugar. Place a few of the currants in a -granite saucepan, mash with a potato masher to extract enough -juice to keep it from burning, then add the remainder of the -fruit, and boil about twenty minutes, stirring frequently to -prevent burning; strain, return juice to a clean saucepan, let -boil for five minutes, skim, then add the sugar previously -heated. This should jelly at once. Turn into glasses. Make -blackberry and raspberry jelly in the same way.</p> - - -<h4>QUINCE JELLY</h4> - -<p>Wash, wipe, and remove any imperfect spots, quarter and -core, but do not pare the fruit. Cut into small pieces, and place -in the preserving pan, with water enough to half cover. Cook -until tender, stirring frequently. Remove from the fire, and -strain through a jelly-bag, measure the juice, return to a clean -saucepan, let boil fifteen minutes, then add sugar, three-fourths -pound to each pint of juice. Boil until it jellies nicely, removing -the scum, and when done, turn into the jelly cups at once.</p> - - -<h4>CRANBERRY JELLY</h4> - -<p>Pick over and wash one quart of cranberries, and put them -in a granite saucepan with one cupful of boiling water; cook -about ten minutes, or until soft. Then put them through a<span class="pagenum" id="Page_42">42</span> -strainer or vegetable press, return the juice to the pan, add two -cupfuls of sugar, place over the fire, and cook about five minutes. -Turn into a mold to cool.</p> - - -<h3>HOW TO CAN FRUIT<br /> - -<small>General Remarks</small></h3> - -<p>Boiling or canning fruit consists in sealing up in air-tight -bottles, or jars, fruit which has previously been cooked. Many -do not appreciate the value of canning fruit because they have -never tried it. But the process is so simple, and the result so -satisfactory, that those who have ever given it a trial usually -feel well repaid for the effort put forth.</p> - -<p>Canning fruit practically lengthens the fruit season until it -is perennial. Fruit, if properly canned, can be preserved, even -for years, in a very natural and wholesome state.</p> - -<p>While it is true that in semitropical countries some kind of -fruit can be obtained from the markets at most seasons of the -year, it is both a matter of providence and economy to lay by, -at a time when fruit is cheap and in season, for those times -when it is scarce, high-priced, or unobtainable. A lesson can -here be learned from the bee. During the summer, when the -flowers are in bloom, it culls the sweet, that it may have a store -of honey to eat in the winter hours.</p> - -<p>It is very desirable to have the fruit fresh, as picked from -the tree or vine; but many of the nicest and most juicy and -delicately flavored fruits, such as strawberries, raspberries, currants, -gooseberries, plums, blueberries, cherries, peaches, and -apricots are in season for only a comparatively short time. It -is, therefore, of value to know how to preserve these for the -unseasonable portions of the year. It is a matter of no little -convenience for the housewife to have these delicious fruits in -her house, ready for use at a moment’s notice. But this can be -the case only by having on hand a supply of canned fruit.</p> - -<p>Some may think that this supply of canned fruit can readily -be substituted by the same kinds of fruit put up in jams, marmalades, -etc., and that these can be purchased at reasonable -prices at the stores all ready for use, and the trouble of preserving -fruit one’s self is thereby saved. While this may be -true, the fruit prepared thus is not to be compared to fruit in its -more natural state. The amount of sugar generally used in -making jams and marmalades causes them to be too rich in -saccharine matter, and consequently more liable, if freely used, -to injure the teeth, cause acidity of the stomach, dyspepsia, and -liver trouble, while nearly all, even dyspeptics, can eat simple -stewed fruit of one kind or another without injury.</p> - -<p><span class="pagenum" id="Page_43">43</span></p> - - -<h4>Selecting Cans</h4> - -<div class="figright"> -<img src="images/i_043.jpg" alt="" /> -<div class="caption">Mason Can</div> -</div> -<p>In canning fruit, care should be taken to provide good cans -and perfectly fitting covers. This is a matter of much importance. -The Mason glass cans, or jars, with the -white porcelain-lined covers and white rubber -bands, are, perhaps, the best. It may seem a -little expensive on the start to purchase these, -but there is practically no further expense -connected with them, aside from providing -new rubbers or covers occasionally, as the -jars can be used year after year, or until -broken. Either the pint, quart, or two-quart -jars may be used, as best suits the needs of -the family.</p> - -<p>If a Mason can opener is not at hand, the -process of opening the jars may be made -easier by first running the edge of a thin -knife blade around under the rubbers, care -being taken not, by prying or otherwise, to -injure the rubbers or lids.</p> - -<p>After the fruit has been used from the jars, -wash and dry them, and set away for future use. The rubbers -and covers may be put into a cloth bag and hung away from -the dust.</p> - -<h4>Process</h4> - -<p>Select good, sound, fresh fruit, but not overripe, or it will -be mushy and insipid when cooked. The larger fruits should -not be quite as soft for canning as for eating.</p> - -<p>Cook in a graniteware or enameled saucepan or preserving -kettle. Iron, tin, copper, or brass should not be used.</p> - -<p>Always cook slowly, as rapid boiling breaks up the fruit, -and causes it to lose much of its nice flavor.</p> - -<p>Cook thoroughly and evenly, in small quantities, and in as -little water as possible, fruit being better cooked in its own -juice, which soon boils out. The length of time required for -cooking will depend upon the kind and quantity of fruit, hard -and less ripe fruit requiring more time.</p> - -<h4>Utensils for Canning Fruit</h4> - -<p>Two or three tablespoonfuls of sugar to each quart of fruit -will generally be found sufficient for the milder fruits; the -more tart, such as plums, currants, gooseberries, etc., will require -from six to eight tablespoonfuls.</p> - -<p>While the fruit is cooking, immerse two or three jars in a -large pan of scalding (not boiling) water, laying them down -if there is room. If the jars are new, put them in cold water, -and gradually raise the temperature, to prevent them from -breaking. Likewise put the covers in a basin of hot water. -Much depends on keeping everything hot.</p> - -<p><span class="pagenum" id="Page_44">44</span></p> - -<p>Have ready an enameled dipper or cup, a cloth for wiping -the outside of the jars, a spoon, fork, and a small pan in which -to set the jars while being filled.</p> - -<div class="figcenter"> -<img src="images/i_044.jpg" alt="" /> -<div class="caption">Utensils for Canning Fruit</div> -</div> - -<p>When the fruit is well cooked, roll one of the jars over in -the hot water, empty it, place it in the small pan, and quickly -fill with the boiling fruit, putting in a little of the juice first. -Fill to overflowing. Skim off all foam or bubbles of air that -come to the top. If any bubbles are seen in the fruit, pass a -fork or spoon handle, first dipped in hot water, down into the -jar, slightly stirring, when they will come to the top, and can -be skimmed off. Wipe the juice from the top of the jar, and -screw down the cover quickly and tightly. See that the rubber -extends beyond the cover all around. Should any part of the -edge of the cover fail to fit down into the rubber tightly after -being screwed on, press down all around with the edge of the -handle of a strong knife. Turn the jars upside down to cool. -If no juice leaks out, the sealing is perfect.</p> - -<p>After a few hours turn the jars right side up, and watch for -a few days. If there is any leakage or sign of fermentation, -the work is a failure, and the fruit should be opened at once,<span class="pagenum" id="Page_45">45</span> -a little more sugar added, boiled, and used as soon as possible. -If all is right, store in a cool, dark place for future use. If a -proper place is not convenient, wrap the jars in brown paper -to keep out the light, as this is likely to cause fermentation.</p> - -<p>If the foregoing directions are carefully followed, there is -no reason why the work should not be a perfect success.</p> - - -<h3>ANOTHER METHOD</h3> - -<div class="figright"> -<img src="images/i_045.jpg" alt="" /> -<div class="caption">Cooking Boiler</div> -</div> -<p>If it is desired to preserve the fruit as nearly whole as possible, -prepare it as for cooking, place it, dry, compactly in the -jars, and screw the covers on -loosely without rubbers. Place the -jars, six or eight at a time, in a -boiler, standing them on thin pieces -of board, and filling the boiler with -sufficient warm water to come up -half way on the jars. Cover -tightly, using a thick cloth, if necessary, -to keep in the steam; place -on the range, and after the water -comes to the boiling-point, cook -for from one-half to one hour, according to kind and ripeness -of fruit. When cooked, remove the jars, taking care not to -allow a draft to strike them, to prevent cracking; allow to settle -a few minutes; remove the covers, and fill with a sirup, boiling -hot, allowing about a cup of sugar to each quart of fruit; -or, if desired to can without sugar, fill the jars with boiling -water. Put on the rubbers, and seal at once, testing by turning -bottom side up.</p> - -<p>This method should be employed in canning vegetables. -Only perfectly fresh vegetables should be used for canning.</p> - - -<h3>CANNED BEANS AND PEAS</h3> - -<p>Prepare string-beans as for ordinary cooking, then press and -pack them closely into the jars until full, adding a little salt; -fill the jars to overflowing with cold water, then screw on the -covers fairly close, place the jars in a boiler, as directed above, -and cook for four hours; remove from the water, take off the -covers, place on the rubbers, screw on the covers tightly. Peas -should be shelled, then canned in the same manner.</p> - - -<h3>CANNED SWEET CORN</h3> - -<p>Select that which is fresh, and cut from the cob as directed -for stewed sweet corn (<a href="#Page_57">page 57</a>). Then press and pack closely -into the jars until the milk appears on the top, and they are -full. No water or salt should be added. Boil for five or six -hours.</p> - -<p><span class="pagenum" id="Page_46">46</span></p> - - -<h3>CANNED PEACHES</h3> - -<p>Select ripe, firm peaches, nearly soft enough to eat, avoiding -the clingstones. The Crawfords are perhaps the best. Pare, -divide in halves, removing the stones, and drop into cold water -to prevent discoloring. For each quart of fruit pour a cupful -of water into a saucepan, add three or four tablespoonfuls of -sugar, and let boil up; drain the peaches from the cold water, -and put them into the hot sirup; cook slowly till tender, and can.</p> - - -<h3>CANNED BERRIES</h3> - -<p>Select those freshly picked; if necessary to be washed, place -a few at a time in a colander and dip in and out of cold water; -cook in a small quantity of water, adding the necessary sugar -when nearly done, and can.</p> - - -<h3>CANNED QUINCES</h3> - -<p>Wipe with a cloth, pare, quarter, core, and divide each quarter -into thirds. For each two quarts of fruit pour three cups of -water into a saucepan, add nearly two cups of sugar, and let -boil up; then put in the fruit, and cook slowly for an hour and -a half, or until tender and of a rich pink color, and can. Equal -parts of quinces and apples or pears may be stewed together.</p> - - -<h3>CANNED TOMATOES</h3> - -<p>Select smooth, a little under-ripe, meaty tomatoes; put them -into a pan, and pour scalding water over them to make the -skins come off readily; then with a sharp, pointed knife remove -the cores, pare, cut into thick slices, press well into the -jars, screw the covers on loosely without rubbers, place in -boiler, and cook for thirty minutes after reaching the boiling-point, -according to directions under “Another Method.” But -little filling will be needed after being cooked. For this have a -few tomatoes stewed in a saucepan. Turn upside down till -cool, then wrap in brown paper, and keep in a dark place.</p> - - -<h3>GRAPE JUICE</h3> - -<p>Take fresh, well-ripened, dark, juicy grapes, such as the -Black Prince or Concord; pick from the stems, rejecting all -that are imperfect; wash well, and put to cook in an enameled -saucepan with a pint of water for each three quarts of grapes. -Cook slowly for half an hour, or until the grapes burst open; -then drain off the juice through a jelly-bag, filtering the skins -and seeds through a separate bag. Reheat, add one-half cup of -sugar to a quart of juice if desired to sweeten, and can in jars -the same as fruit; or, put in sterilized bottles, filling within an -inch of the top, and cork at once with good, solid corks; cut -off the corks close to the bottle, and seal over with sealing-wax. -Bottle the juice from the skins separately, as it will be -less clear. Keep in a cool, dark place.</p></blockquote> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_47">47</span></p> - -<h2 class="invisible"><a name="Vegetables" id="Vegetables">Vegetables</a></h2> - -<div class="figcenter"> -<img src="images/i_047.jpg" alt="Vegetables" /> -</div> - - -<div class="reduced"> - -<p>The first wealth is health.—<i>Emerson.</i></p> - -<p>Vegetarians suffer little from thirst.—<i>Hygienic Review.</i></p> - -<p>Let them give us pulse to eat, and water to drink.—<i>Daniel.</i></p> - -<p>Sir Isaac Newton, when writing his great work, “Principia,” -lived wholly upon a vegetable diet.</p> - -<p>Body and mind are much influenced by the kind of food -habitually depended upon.—<i>O. W. Holmes.</i></p></div> - - -<div class="figcenter"> -<img src="images/leaf.jpg" alt="Leaf seperator" /> -</div> - -<p class="drop-cap"><span class="smcap">While</span> not furnishing the most nutritious diet, vegetables -contain many nutritive elements in moderate -degree, are rich in mineral substances, and being composed -largely of water, perfectly supply many of the needs of the -human system. Such vegetables, however, as peas, beans, -and lentils, properly termed legumes, are highly nutritious. -They are commonly understood to be of the nature of the -“pulse” upon which Daniel the prophet subsisted in preference -to the king’s meat. While an exclusive diet of ordinary -vegetables might fail to give sufficient nourishment -to meet the demands of the entire system, their use is valuable -in furnishing it with a large quantity of organic fluids, -and in giving bulk to the food. It is best to combine their -use with other foods, such as grains, which supply the -qualities lacking in the vegetables.</p> - -<p><span class="pagenum" id="Page_48">48</span></p> - -<p>Only fresh vegetables should be used. Those which -are stale can not be made wholesome and palatable by cooking. -Their use imperils the health of the family, and is -liable to cause serious illness. Herein lies an advantage -in having one’s own garden.</p> - -<p>Care should be taken not to cook vegetables too much -or too little. They should be neither overdone nor underdone, -but “just right.” Cooking vegetables, grains, and -fruits is advantageous, as it bursts the particles of starch, -and thus renders them more easy of digestion.</p> - -<p>While cooking vegetables, a good, steady fire should -be kept up, and the kettle kept full of hot water for -replenishing.</p> - -<p>Never replenish with cold water, but always with hot.</p> - -<p>A good rule to follow in cooking vegetables is to put -to cook in hot water all vegetables that require to have -the water drained off when done, and in cold water those -that are to retain it.</p> - -<p>All green vegetables, such as spinach, cabbage, etc., -should be put to cook in boiling, salted water; the dry -vegetables, such as, potatoes, carrots, beans, split peas, and -lentils should be cooked in unsalted water. About a tablespoonful -of salt should generally be allowed to a gallon -of water, or one third of a teaspoonful to every pint of -cooked vegetables.</p> - -<p>In washing potatoes, a coarse cloth or brush may be -used to advantage. If to be baked, they should be wiped -dry before placing in the oven.</p> - -<p>It is a matter of both economy and improvement to -pare potatoes very thin, as much of the mealiest and most -nutritious portion lies next to the skin.</p> - -<p>As each potato is pared, it should be dropped into a -pan of clean, cold water; if allowed to fall back among<span class="pagenum" id="Page_49">49</span> -the parings, the potatoes will be dark and discolored when -cooked.</p> - -<p>Potatoes should never be allowed to remain in the -water in which they have boiled after they are done. It -should be drained off immediately to prevent their becoming -soggy and water-soaked. If given a few vigorous -shakes, which allows the steam to escape, they will be much -more dry and mealy.</p> - -<p>Old potatoes, in the spring, should be allowed to stand -in cold water for an hour before paring, to reabsorb the -moisture they have lost through evaporation.</p> - -<p>In baking potatoes the oven should be hot when they -are put in, and the temperature increased rather than diminished -afterward.</p> - -<p>Only dry, ripe, mealy potatoes are good baked.</p> - -<p>Onions should be boiled in two waters, first for about -fifteen minutes with cold water put on, then drained off, -and boiling, salted water added to finish.</p> - -<p>To peel tomatoes readily, first pour over them a little -scalding water. This also applies to plums.</p> - -<div class="figcenter"> -<img src="images/leaf.jpg" alt="Leaf separator" /> -</div> - -<blockquote> -<h3>BOILED POTATOES (without skins)</h3> - -<div class="figright"> -<img src="images/i_049.jpg" alt="" /> -<div class="caption">Saucepan</div> -</div> -<p>Wash, pare thin, and drop into cold water to prevent discoloring. -If not of a uniform size, cut the larger ones in two. Put -to cook in only enough boiling water -to prevent burning; cook gently from -twenty to thirty minutes; when done, -drain off all the water, place over the -fire for a moment, then give the -saucepan a vigorous shake, cover with -a coarse cloth, and set on the back -of the range to dry.</p> - -<p>Large quantities of potatoes are -best cooked by steaming over boiling water.</p> - - -<h3>BOILED POTATOES (with skins)</h3> - -<p>Select potatoes of even size; wash clean with a cloth or -brush, and remove the eyes and specks with a knife; put to<span class="pagenum" id="Page_50">50</span> -cook in a small quantity of boiling water; drain when tender, -and place the saucepan on the back of the range to dry; remove -the skins and serve. Potatoes are best cooked in this -way. Serve in an open vegetable dish.</p> - - -<h3>BAKED POTATOES</h3> - -<p>Choose smooth potatoes of uniform size, wash well, being -careful to clean the eyes. Dry with a cloth, and bake in a <i>hot</i> -oven; in a slow oven the skins become thick and hard. Serve -as soon as done, in an open dish; if covered, they will become -soggy. Baked potatoes are very wholesome, and make a good -breakfast dish.</p> - - -<h3>MASHED POTATOES</h3> - -<div class="figleft"> -<img src="images/i_050.jpg" alt="" /> -<div class="caption">Potato Masher</div> -</div> -<p>Wash, pare, and boil the same as boiled potatoes. When -they can be readily pierced with a fork, drain thoroughly; -return to the range and mash, using -the potato masher vigorously for five -or ten minutes, until they are light, -smooth, and creamy in appearance. -A wire potato masher does the work -most satisfactorily. Have warmed in a saucepan a half cupful -of cream or milk, adding a small piece of butter if milk is used, -a teaspoonful of salt, and the well-beaten white of one egg; -beat this into the potatoes until they are very light. Put lightly -into a warm dish, but do not press down, and serve at once. -If desired, the egg may be omitted. Very nice served with -cream sauce or brown sauce.</p> - - -<h3>STEAMED SLICED POTATOES</h3> - -<p>Wash, pare, and slice several medium-sized potatoes very -thin. Have in a frying-pan a small piece of butter and a half -cup of hot water, put in the potatoes, season with salt, cover -closely, and set on the back of the range to cook slowly. Stir -up a little occasionally. A few thinly sliced onions may be -used with the potatoes if desired.</p> - - -<h3>WARMED-UP POTATOES</h3> - -<p>Cut cold boiled potatoes into thin slices; heat a little milk to -boiling in a saucepan; put in the potatoes, and season with -salt to taste. Let boil a few minutes and serve. If desired, the -milk may be slightly thickened with a little flour blended in a -little cold milk.</p> - - -<h3>POTATO PUFF</h3> - -<p>Take two cupfuls of hot, seasoned, mashed potatoes, and -moisten well with hot milk or cream. Beat the yolks and -whites of two eggs separately; allow the potatoes to cool -slightly, then beat in the eggs, the yolks first. Turn at once<span class="pagenum" id="Page_51">51</span> -into an oiled, shallow tin; do not smooth or press them -down, but leave in a rocky form. Bake about ten minutes, or -till a delicate brown.</p> - - -<h3>LYONNAISE POTATOES</h3> - -<p>Cut into dice enough cold boiled potatoes to make one pint, -brown to a golden yellow a spoonful each of butter or oil and -minced onion. Add the potatoes, season with salt, and stir with -a fork till a delicate brown, being careful not to break them. -Add a spoonful of chopped parsley, and serve hot.</p> - - -<h3>NEW POTATOES</h3> - -<p>If new and fresh, the skins may be easily scraped off with a -knife, or rubbed off with a coarse cloth. Cook in a little water, -drain, and serve; or, when done, drain, pour some rich, sweet -milk over them, let it heat to boiling, then thicken with a little -flour rubbed smooth in a little cold milk, allowing a tablespoonful -of flour to a pint of milk, and season with salt. A few green -peas cooked with new potatoes and thus dressed make a very -acceptable dish.</p> - - -<h3>POTATOES WITH CREAM</h3> - -<p>Pare, and cut as many as desired into small cubes; put into -boiling water and cook from fifteen to twenty minutes; when -done, drain off all the water, let dry a few minutes over the -fire, then add a little salt, a cup of thin cream, and a little -chopped parsley; simmer for two or three minutes, and serve -at once.</p> - - -<h3>BAKED SWEET POTATOES</h3> - -<p>Choose those of uniform size, wash thoroughly, removing -any imperfect spots, wipe dry, and place in a moderately hot -oven; bake for about an hour if the potatoes are rather large. -Small potatoes are better steamed than baked. Send to the -table as soon as done, after removing the skins.</p> - - -<h3>BOILED SWEET POTATOES</h3> - -<p>Wash well, put into cold water with the skins on, and boil -until easily pierced with a fork; drain, remove the skins, and -place in the oven to dry for five or ten minutes; serve in a hot, -open dish.</p> - - -<h3>BROWNED SWEET POTATOES</h3> - -<p>Take cold, boiled sweet potatoes, peel, cut into halves, place -on shallow buttered tins, and brown in a hot oven.</p> - - -<h3>ROASTED SWEET POTATOES</h3> - -<p>Wash, wipe dry, wrap with thin paper, and cover first with -hot ashes, then with live coals. Turn occasionally. The coals<span class="pagenum" id="Page_52">52</span> -may need renewing several times. When done, remove the -ashes with a brush, wipe with a dry cloth, and serve. Sweet -potatoes are nicer and more mealy when prepared in this way.</p> - - -<h3>YAMS</h3> - -<p>Prepare the same as roasted sweet potatoes or baked sweet -potatoes. Boiling them is thought to quite spoil their flavor.</p> - - -<h3>STEWED TOMATOES</h3> - -<p>Take nice, fresh tomatoes, pour boiling water over them, -remove the skins, slice into a granite saucepan, add a cupful -of water, and stew from twenty to thirty minutes. Then add -salt, butter, and a half cup of bread or cracker crumbs, or -slightly thicken with cornstarch, blended with a little cold -water. Sugar may be added if desired.</p> - - -<h3>BAKED TOMATOES</h3> - -<p>Select smooth, even-sized, ripe tomatoes. Peel, remove the -stems, and place in an earthen pudding dish; season with a -little salt and butter or cream, and bake in a rather hot oven -for half an hour.</p> - - -<h3>TOMATOES AND MACARONI</h3> - -<div class="figright"> -<img src="images/i_052a.jpg" alt="" /> -<div class="caption">Colander</div> -</div> -<p>Put to cook one-half cup of macaroni broken into inch -pieces into three cups of boiling water; -boil for about an hour, or until perfectly -tender, adding more water if necessary. -When done, put into a pudding dish, and -pour over two cups of stewed tomatoes -previously rubbed through a colander. Add -a little salt, a few bits of butter, a half -cup of sweet cream, and bake in the oven till done. If the tomatoes -are quite juicy, a teaspoonful of flour may be used for -thickening.</p> - - -<h3>SCALLOPED TOMATOES</h3> - -<div class="figleft"> -<img src="images/i_052b.jpg" alt="" /> -<div class="caption">Can Opener.</div> -</div> -<p>Take one quart of stewed fresh or canned tomatoes, rub -through a colander, and thicken with a cupful -of bread or cracker crumbs; add a little salt, -a few spoonfuls of cream, and bake for twenty -or thirty minutes.</p> - - -<h3>BOILED BEANS</h3> - -<p>Pick over, wash, and soak two cupfuls of beans overnight in -cold water. In the morning drain, and put to cook in hot water. -Cook slowly for two or three hours, or until perfectly tender, -adding more hot water as needed, as they should be quite juicy -when done; avoid much stirring. Season with salt and a little<span class="pagenum" id="Page_53">53</span> -butter or cream. Colored beans having too strong a flavor -may be improved by parboiling for fifteen minutes, then draining, -and putting to cook in fresh boiling water.</p> - - -<h3>BOILED BEANS WITH RICE</h3> - -<p>Wash and soak two cupfuls of beans in cold water overnight; -in the morning put to cook, and after about an hour -add one-half cup of well-washed rice. Cook slowly until done, -season as above, and serve.</p> - - -<h3>BAKED BEANS</h3> - -<p>Take two cupfuls of beans, pick over, wash, soak overnight, -and cook the same as boiled beans. When done, add a little -butter and salt, and two tablespoonfuls of molasses; turn into -a pudding dish, and bake until nicely browned. A little hot water -should be added occasionally to prevent their becoming too dry.</p> - - -<h3>BAKED GREEN BEANS AND CORN</h3> - -<p>Shell the beans, and cut the sweet corn from the cob. Put -layers of each in equal quantities in a bean pot or pan, seasoning -with salt and butter. Add boiling water to cover, and bake -in the oven for about two hours, adding more hot water as it -becomes absorbed.</p> - - -<h3>MASHED BEANS</h3> - -<p>Soak overnight two cupfuls of beans, and cook the same as -boiled beans. When very tender, and the water nearly absorbed, -rub through a colander to remove the skins; add half -a cup of cream or of rich, sweet milk and a little butter; put -into a shallow dish, smooth the top with a knife or spoon, and -place in the oven to brown.</p> - - -<h3>STRING BEANS</h3> - -<p>Wash, break off each end, stripping the strong fibers from -end to end. Cut or break into inch lengths, and put to cook in -enough boiling, slightly salted water to cover. Cook from one -to two hours, or until very tender, the length of time required -depending upon the age and variety of the beans. The water -should be quite absorbed when done. Add a little milk and -butter if cream is not available. Let come to a boil, and serve.</p> - - -<h3>SPLIT PEAS</h3> - -<p>Look over carefully, wash, and put to cook in a good quantity -of cold water. Let come to a boil, then simmer until -tender and the water quite absorbed. Press through a colander -if desired to remove the skins, season with salt, and cream or -butter, and serve.</p> - -<p><span class="pagenum" id="Page_54">54</span></p> - - -<h3>GREEN PEAS</h3> - -<p>Shell, and put to cook in boiling, slightly salted water, allowing -one cupful of water to every four cups of peas. If they -are old, and need longer cooking, add more water if necessary. -Cover, and cook rather slowly till tender. About thirty minutes’ -cooking for fresh, young peas will be found sufficient. -When done, pour over a cupful of sweet milk, heat to boiling, -and thicken with a little flour. Season with a little salt, and a -spoonful of cream or a small piece of butter.</p> - - -<h3>LENTILS</h3> - -<p>Cook, season, and serve the same as split peas, only less -water and less time for cooking will be required.</p> - - -<h3>BAKED RICE</h3> - -<p>Take one cupful of rice, wash well by turning into a colander -and dipping in and out of warm water, put into a pudding -dish, and pour over four cupfuls of milk, or two each of milk -and water, adding a little salt. Bake about an hour, stirring -once or twice before the top becomes hard. Serve as a vegetable -with lentil sauce.</p> - - -<h3>PLAIN BOILED RICE</h3> - -<p>Wash thoroughly one cupful of rice, and sprinkle it slowly -into a granite saucepan containing two or three quarts of -rapidly boiling, slightly salted water. If the grains sink to the -bottom, stir gently until they keep in motion themselves. Boil -rapidly, without covering, for thirty minutes, or until soft; -then drain through a colander and rinse with hot water to -remove all starch. The grains should be separate and distinct -from one another. It may be served with a tomato sauce. See -<a href="#Page_77">page 77</a>.</p> - - -<h3>SPAGHETTI WITH TOMATO SAUCE</h3> - -<p>Break in pieces and cook in boiling, salted water, or cook -whole by dipping the ends in the hot water, and as they bend, -coil them around in the saucepan. Cook for twenty or thirty -minutes, or until soft, then drain, rinse with hot water to remove -starch if it is sticky, turn into a dish and pour over a -hot tomato sauce, made as directed on <a href="#Page_77">page 77</a>.</p> - - -<h3>STEWED CAULIFLOWER</h3> - -<p>Carefully separate into small portions; examine closely to -make sure there are no insects on it; let stand a short time in -cold water, then put into boiling, salted water, and cook from -twenty to forty minutes, or until tender. Drain, season with a -little butter or cream, or serve with cream sauce poured over it.</p> - -<p><span class="pagenum" id="Page_55">55</span></p> - - -<h3>CAULIFLOWER WITH TOMATO SAUCE</h3> - -<p>Cook the same as stewed cauliflower. When done, drain, -turn into a dish, and pour over it a hot tomato sauce.</p> - - -<h3>STEWED CABBAGE</h3> - -<p>Remove the outer leaves, divide into halves, cut very fine -with a sharp knife, omitting the heart. Put into a saucepan -with a half cup of boiling water, add a little salt, cover closely, -and cook until tender, adding a little more hot water, if it becomes -too dry before it is done. When done, add a few spoonfuls -of cream, allow to heat, and serve.</p> - - -<h3>BOILED CABBAGE</h3> - -<p>Remove the outer leaves, place in cold water for half an -hour, then quarter, and put to cook in boiling water, adding a -little salt. Boil vigorously for about thirty minutes; turn into -a colander, remove the heart and coarse portions, press out all -the water, return to the saucepan, and season with butter or -cream; allow to heat, and serve on a hot dish at once.</p> - - -<h3>BOILED CELERY</h3> - -<p>Take one bunch of celery, cut off tops and roots, scrape and -wash the stalks, then cut them into small pieces, and put to cook -in boiling water. Let cook for fifteen or twenty minutes, or -until tender; drain, turn into a heated dish, and pour over -a cream sauce. For making cream sauce see <a href="#Page_77">page 77</a>.</p> - - -<h3>STEWED ASPARAGUS</h3> - -<p>Wash, break into small pieces, and cook from twenty to -thirty minutes in just enough water to cover; when tender, -drain, add a little butter and salt and a cup of milk; let come -to a boil, and thicken with a teaspoonful of flour. Boil up and -serve.</p> - - -<h3>BOILED CARROTS</h3> - -<p>Select small or medium-sized carrots, wash, scrape, rinse in -cold water, then put to cook in boiling water; cook about thirty -minutes, or until tender, then drain. Serve as boiled, or slice -them into a heated vegetable dish, and pour over them a cream -sauce prepared as directed on <a href="#Page_77">page 77</a>.</p> - - -<h3>BOILED PARSNIPS</h3> - -<p>Prepare and cook the same as boiled carrots.</p> - - -<h3>BAKED PARSNIPS</h3> - -<p>Wash, scrape, rinse, divide in halves, add a little more than -enough boiling water to cook them, and boil slowly until ten<span class="pagenum" id="Page_56">56</span>der; -place in a shallow dish, pour over the juice that remains, -add a little salt, a spoonful or two of cream, and place in the -oven until nicely browned, basting occasionally.</p> - - -<h3>STEWED TURNIPS</h3> - -<p>Pare the turnips, cut into slices, and cook until perfectly -tender; then drain, mash fine with a spoon or potato masher, -season with salt, a little butter or cream if desired, and serve.</p> - - -<h3>SLICED CUCUMBERS</h3> - -<p>Pare the cucumbers, slice them very thin into a dish, -sprinkle with salt, cover loosely, and shake briskly to distribute -the salt; let stand for about half an hour; then drain off -all the water, and shortly before serving pour over the juice of -one or two lemons. A spoonful or two of cream may be added -if desired. Cucumbers should be thoroughly masticated. Their -reputed indigestibility is largely due to a failure in this particular.</p> - - -<h3>BOILED ONIONS</h3> - -<p>Cut off the tops and bottoms, remove the outer skins, and -put to cook in cold water; boil fifteen minutes; then drain, and -cook in boiling, salted water until tender; turn into a pudding -dish, and cut into small pieces; pour over a cupful of hot cream -sauce, sprinkle the top with bread crumbs, and bake until -brown. For making cream sauce see <a href="#Page_77">page 77</a>.</p> - - -<h3>BAKED SQUASH</h3> - -<p>Cut into sections, and place shell downward on the top shelf -of the oven. Bake until tender, and serve hot in the shell; or, -scrape out the inside, mash, add a few spoonfuls of cream or a -little butter, and serve.</p> - - -<h3>STEWED SQUASH</h3> - -<p>Peel, remove seeds, cut into small pieces, and stew until tender -in a little boiling water; drain, mash smooth, and season -with butter and salt. Vegetable marrows may be prepared in -the same manner.</p> - - -<h3>SUCCOTASH</h3> - -<p>Soak one cupful of beans overnight. When ready to cook, -add water and one cupful of dried sweet corn, and cook until -tender. Season with salt, a little cream or butter, and serve. -If green sweet corn is used, do not add it to the beans until -they are nearly done.</p> - - -<h3>BOILED SWEET CORN</h3> - -<p>Select full-grown ears, not old and hard, but full of milk; -remove the husks and silks, and put to cook in enough boiling,<span class="pagenum" id="Page_57">57</span> -salted water to cover. Boil from thirty to forty minutes; when -done, drain, and serve on the cob hot, with a little butter if -desired. The corn from ears not eaten may be cut from the cob -and warmed up with a little cream or butter for the next meal.</p> - - -<h3>STEWED SWEET CORN</h3> - -<p>Remove husks and silks, stand the ears in a dish, and with a -sharp knife cut off the corn from the top downward, taking a -little more than half of the kernel in depth; then scrape gently -downward to get the remainder of the milk and meat of each -kernel. Place in a saucepan, add half a cup of water for each -quart of corn, and cook for fifteen or twenty minutes. When -done, add a little salt, a half cup of cream, or a cup of milk and -a little butter, boil up and serve. The milk may be slightly -thickened with flour, if desired.</p> - - -<h3>BAKED BEETS</h3> - -<p>Take young, tender beets, wash clean, place in a baking dish -with a little water, and bake from one to two hours, or until -tender; add a little hot water occasionally if they become dry. -When done, remove the skins, slice, and serve with lemon-juice.</p> - - -<h3>BOILED BEETS</h3> - -<p>Cut off the tops, but avoid cutting the beets; put to cook in -boiling water. When tender, remove to a pan of cold water; -rub off the skins with the hands, slice thin, and serve with -lemon-juice.</p> - - -<h3>BEET GREENS</h3> - -<p>Take the tops from young, tender beets, look over, put to -cook in boiling, slightly salted water, and cook until tender; -then drain in a colander; chop rather fine, and serve with lemon-juice.</p> - - -<h3>SPINACH</h3> - -<p>Look over carefully a good quantity of spinach, rejecting all -wilted and decayed leaves. Wash thoroughly in several waters, -and put to cook in slightly salted, boiling water, and boil from -twenty to thirty minutes. When tender, drain in a colander, cut -into coarse pieces, and put into a warm dish; add a few bits of -butter, and garnish with slices of hard-boiled eggs. Serve with -lemon-juice.</p> - - -<h3>CELERY</h3> - -<p>Remove all the green and decayed parts from the stalks, and -put into cold water. When ready to serve, place in a celery -glass with the small ends downward. Curl the tops by cutting -into narrow strips a little way down. Celery is recommended -as a good nerve food.</p></blockquote> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_58">58</span></p> - -<h2 class="invisible"><a name="Salads_and_Salad_Dressings" id="Salads_and_Salad_Dressings">Salads and Salad Dressings</a></h2> - -<div class="figcenter"> -<img src="images/i_058.jpg" alt="Salads and Salad Dressings" /> -</div> - - -<div class="reduced"> - -<p>Plain and healthful living tends to -long and happy living.—<i>Selected.</i></p> - -<p>The foundation of a happy home -is laid in the kitchen.—<i>Marion Harland.</i></p></div> - -<blockquote> -<h3>TOMATO SALAD, NO. 1</h3> - -<p>Peel smooth, ripe tomatoes, cut into thin slices, and arrange -in layers in a dish, sprinkling each layer with sugar. Turn over -the whole a half cup of lemon-juice before serving.</p> - - -<h3>TOMATO SALAD, NO. 2</h3> - -<p>Peel, slice, and place in a dish, and sprinkle lightly with salt. -To the beaten yolk of one egg add the juice of one or two -lemons, a teaspoonful of sugar, and pour all together over the -tomatoes.</p> - - -<h3>CABBAGE SALAD, NO. 1</h3> - -<p>Chop very fine half a small head of crisp cabbage, and put -into a dish. Mix together two tablespoonfuls of sugar and the -juice of two lemons, and pour over the cabbage; add a spoonful -or two of thick cream, stir together, and serve. The cream may -be omitted if preferred.</p> - - -<h3>CABBAGE SALAD, NO. 2</h3> - -<p>Chop the cabbage fine, and dress with mayonnaise dressing. -If preferred omit to thin the dressing with cream, and cover the -cabbage with whipped cream, slightly sweetened.</p> - - -<h3>CABBAGE AND TOMATO SALAD</h3> - -<p>Cut the cabbage as above, and put into a dish. Peel and slice -two or three large, ripe tomatoes, and place on the cabbage. -Toss up lightly in the dish, sprinkle with sugar, and pour over -all the juice of two lemons.</p> - - -<h3>LETTUCE SALAD, NO. 1</h3> - -<p>Separate the leaves, look over, wash, and put into cold water -a while before using. When ready to serve, place on a dish and -pour over a dressing made of equal quantities of lemon-juice, -sugar, and water.</p> - - -<h3>LETTUCE SALAD, NO. 2</h3> - -<p>Wash and shred two heads of lettuce. Boil two eggs until -hard, remove the shells, and mash the yolks fine; mix well -together the juice of one or two lemons, two or three table<span class="pagenum" id="Page_59">59</span>spoonfuls -of water, one tablespoonful of sugar, one-half teaspoonful -of salt, one tablespoonful of sweet cream, adding this -last to prevent curdling, and the yolks of the eggs, and pour -over the lettuce. Cut the whites of the eggs into rings and -arrange on the top. A spoonful or two of minced onion may -also be added.</p> - - -<h3>POTATO SALAD</h3> - -<p>Cut into thin slices, hot or cold boiled potatoes, and place in -a dish without breaking slices. A small onion, chopped fine, to -each pint of potatoes may be added if desired. Cover with mayonnaise -dressing.</p> - - -<h3>VEGETABLE SALAD</h3> - -<p>Put a layer of fresh watercress or lettuce into a salad bowl, -then alternate with layers of peeled, thinly sliced cucumber and -tomatoes. When enough is prepared, place a border of watercress -around the bowl. Just before serving, pour over a French -dressing, and toss up lightly with a fork till well mingled.</p> - - -<h3>FRUIT SALAD</h3> - -<p>Place in salad dish alternate layers of sliced bananas and -strawberries, sprinkling each layer with sugar. Cover with -whipped cream, and serve.</p> - - -<h3>BANANA SALAD</h3> - -<p>Slice crosswise six ripe bananas into a dish; sprinkle with -powdered sugar, then turn over them the juice of two nice large -oranges; let stand for an hour in a cool place, and serve.</p> - - -<h3>NUT AND CELERY SALAD</h3> - -<p>Take three cupfuls of finely cut, crisp celery, and one cupful -of chopped English walnuts; dress with mayonnaise dressing, -made thin with a little sweet cream.</p> - - -<h3>FRENCH DRESSING</h3> - -<p>Mix thoroughly together six tablespoonfuls of oil, a pinch -of salt, and two tablespoonfuls of lemon-juice.</p> - - -<h3>MAYONNAISE DRESSING</h3> - -<p>To the yolks of two fresh eggs add a scant teaspoonful of -salt; then beat in slowly, almost drop by drop, a small cupful -of olive-oil. The mixture should become nearly as thick as -butter. Then gradually add one tablespoonful of lemon-juice. -Thin with sweet cream. Nice for potato, cabbage, or nut -salads. If used for tomato salad, omit the cream.</p></blockquote> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_60">60</span></p> - -<h2 class="invisible"><a name="Substitutes_for_Meats" id="Substitutes_for_Meats">Substitutes for Meats</a></h2> - -<div class="figcenter"> -<img src="images/i_060.jpg" alt="Substitutes for Meats" /> -</div> - - -<div class="reduced"> - -<p>As a man eateth, so is he.—<i>German Proverb.</i></p> - -<p>Lord Byron refused to eat meat because, as he said, “It -makes me ferocious.”</p> - -<p>The flesh of animals tends to cause grossness of body, and -to benumb the finer sensibilities of the mind.—“<i>Bible Hygiene.</i>”</p> - -<p>The eating of much flesh fills us with a multitude of evil diseases, -and a multitude of evil desires.—<i>Porphyrises, 233</i> <span class="smcap lowercase">A. D.</span></p> - -<p>Animal food is one of the greatest means by which the pure -sentiment of the race is depressed.—<i>Alcott.</i></p> - -<p>The candidates for ancient athletic games were dieted on -boiled grain with warm water, cheese, and dried figs, but no -meat. Modern athletes are not allowed meat while in training.</p> - -<p>I have known men who prayed for a good temper in vain, -until their physician proscribed eating so much meat; for they -could not endure such stimulation.—<i>Henry Ward Beecher.</i></p> - -<p>The liability to disease is increased by flesh eating. Where -plenty of good milk and fruit can be obtained, there is rarely -any excuse for eating animal food.—“<i>Christian Temperance.</i>”</p></div> - -<div class="figcenter"> -<img src="images/leaf.jpg" alt="Leaf separator" /> -</div> - - -<p class="drop-cap"><span class="smcap">From</span> the instruction given at the beginning respecting -foods, it is evident the Creator did not design that -either man or beast should subsist on flesh foods. To -Adam and Eve he said: “Behold, I have given you every -herb bearing seed, which is upon the face of all the earth, -and every tree, in the which is the fruit of a tree yielding -seed; to you it shall be for meat. And to every beast of -the earth, and to every fowl of the air, and to everything -that creepeth upon the earth, wherein there is life, I have -given every green herb for meat.” Gen. 1:29, 30.</p> - -<p><span class="pagenum" id="Page_61">61</span></p> - -<p>But sin brought many changes into our world, and -because of the changed circumstances, customs, and practises -were instituted and allowed which were not in harmony -with the primeval order of things. Among other -things meat eating was permitted. Just after the flood, -when the face of the earth had been desolated, God said to -Noah: “Every moving thing that liveth shall be meat for -you; even as the green herb have I given you all things.” -Gen. 9:3. But the blood was not to be eaten with the -flesh,—a very wise provision, for if there is any disease -in the system, it is sure to be found in the blood.</p> - -<p>A little later, as a further precaution in the interests of -health, instruction was given that only the flesh of “clean -beasts” was to be eaten, such as that of the ox, the sheep, -the goat, the deer, etc. See Leviticus 11 and Deuteronomy -14.</p> - -<p>But for all this it must be admitted that the flesh of -animals is not a natural diet for man, nor does it constitute -the most healthful food. Of this it may be truly said -as Christ said of the granting of a writing of divorcement, -it was suffered because of the “hardness” of their hearts, -“but from the beginning it was not so.” Matt. 19:8. It -was never intended that man should take the life of any -innocent, living creature.</p> - -<p>Meat eating tends to excite the passions. This is seen -in the animal kingdom. The animals that are mild, patient, -and docile are generally herbivorous, such as the cow, the -sheep, the horse; while the excitable, quick-tempered, and -ferocious animals are meat eaters, such as the lion, the -tiger, the leopard. A meat diet also tends to constipation, -the great scourge of the race.</p> - -<p>One object of this work, therefore, is in the interests -of health and morality, to educate people out of meat eat<span class="pagenum" id="Page_62">62</span>ing -rather than into it; and to supply such a variety of -recipes for good, wholesome, palatable, and nutritious -dishes, prepared from natural food elements, that meat -eating will be practically unnecessary.</p> - -<p>Moreover, so many animals at the present time are -becoming so greatly diseased that it is not a little dangerous -to eat largely of their flesh. As a matter of safety the -use of flesh-meats might very consistently be dispensed -with altogether.</p> - -<p>The fact, therefore, that meat may be cheap, or that it -may be easily or quickly prepared, should count for little -with those who have the best interests of their families in -view.</p> - -<p>From every standpoint from which the subject may be -viewed, the reasons for discontinuing the use of flesh-meats -are more imperative now than ever before.</p> - -<p>1. This is an age of disease. Animals are coming to -be greatly diseased. The use of their flesh, therefore, tends -to increase disease in mankind, and thus to shorten life.</p> - -<p>2. This is an age of intemperance. Flesh-meats are -all more or less stimulating. Their use, therefore, tends to -increase this evil.</p> - -<p>3. This is an age of surfeiting. Meat eating is, to a -large degree, responsible for this. A well-known English -writer on cookery says: “No one will deny that the foods -we are apt to eat too much of are those absent from a -purely vegetarian fare, such as meat, game, fish, eggs, -etc., upon which materials the culinary art seems exercised -to tempt us beyond the satisfying of the appetite.”</p> - -<p>4. This is an age of vice and immorality. A meat diet -tends greatly to increase this terrible evil.</p> - -<p>5. This is an age of violence and murder. The practise -of killing and eating animals tends to harden men’s hearts,<span class="pagenum" id="Page_63">63</span> -to destroy their finer sensibilities, and thus to increase violence -and crime.</p> - -<p>In the beginning God gave man no flesh foods to eat. -And after the Exodus, when he had his own way with his -own people, he gave them no flesh to eat. Before taking -them into the promised land, for forty years he fed them -on “manna,” a purely vegetarian food. Ex. 16:31; Num. -11:7, 8. And when they “fell a lusting,” and said, “Who -shall give us flesh to eat?” he was displeased with them, -and, with the giving of the quails, brought a great plague -upon them. Numbers 11; Ps. 78:18-31.</p> - -<p>In the New Testament, the apostle, referring to this -experience, warns Christians against falling into the same -error. “Now these things,” he says, “were our examples, -to the intent we should not lust after evil things, as they -also lusted.... And they are written for our admonition, -upon whom the ends of the world are come.” 1 Cor. -10:5-11.</p> - -<p>Evidently, therefore, meat eating is not in harmony -with God’s original plan. And it must be that the nearer -we bring ourselves into harmony with that plan, the better -it will be for us.</p> - -<p>To some it may seem difficult to give up the use of -meat. But in this, as in all reformatory work, much depends -upon the mind. Let the correct principle be first -assented to; then, step by step, let the practise be brought -into conformity to the principle, making changes gradually, -if necessary, leaving off the meat dishes as others more -wholesome can be substituted. We should cultivate a love -for that which we know to be good and healthful.</p> - -<p>To assist those who desire to make this dietetic reform, -a few recipes are here given which will be found to be -good substitutes for meats.</p> - -<p><span class="pagenum" id="Page_64">64</span></p> - -<blockquote> -<h3>VEGETABLE AND LENTIL STEW</h3> - -<p>Soak one-half cup of lentils in a cup of cold water for an -hour; then put to cook in three cups of hot water with one -turnip, three or four medium-sized potatoes, a small onion, and -a stalk or two of celery, all cut into small pieces. Stew for -about half an hour, or until well done, and the water quite -absorbed. Season with salt, and serve with brown sauce.</p> - - -<h3>VEGETABLE HASH</h3> - -<p>Boil separately in a small quantity of water, three or four -medium-sized potatoes sliced fine, two turnips, one carrot, and -an onion, all cut into fine pieces; when done, drain, and turn all -together into a saucepan; season with salt, add a teaspoonful -of dry, powdered sage, a half cup of sweet cream, or the same -quantity of milk, and a small piece of butter, and heat to boiling; -then stir in one or two tablespoonfuls of browned flour -rubbed to a paste in a little cold water, cook a few minutes -longer, and serve hot.</p> - - -<h3>POTATO ROLLS</h3> - -<p>Take two potatoes, one turnip, a small onion, a stalk of celery, -and a little powdered sage; chop all into very fine pieces -and mix well together, adding salt as desired. Make a paste as -for pies, roll out rather thin, cut into squares, and place on -each square as much of the mixture as it will hold; wet the -edges, and fold up as a sausage roll, pressing the dough together -at the ends, place in a pan and bake from thirty to forty minutes -in a moderate oven. Serve hot. Very nice.</p> - - -<h3>BREAD STEAK</h3> - -<p>Dip slices of stale bread or toast in a little milk or cream -to slightly soften; sprinkle with a little salt; beat up an egg -or two, dip in the slices, place in a hot frying-pan with a little -butter, and brown on both sides. Serve with brown sauce.</p> - - -<h3>FORCEMEAT FRITTERS</h3> - -<p>Rub one tablespoonful of butter into two cupfuls of fine -breads crumbs, adding a little chopped parsley or other herb -flavoring, and season with salt; then add one cup of thin cream -or rich milk, and three eggs beaten separately. Stir well, and -bake in fritters, in a hot frying-pan, or on a griddle, rubbed -with a little butter, browning lightly on both sides. Serve with -brown sauce.</p> - - -<h3>“PRAIRIE” FISH</h3> - -<p>Cut thick, cold, corn-meal mush into slices about half an inch -thick; roll in flour, and brown on both sides in a hot, buttered -frying-pan; or brush with thick, sweet cream, and brown in the -oven.</p> - -<p><span class="pagenum" id="Page_65">65</span></p> - - -<h3>BOILED MACARONI</h3> - -<p>If dusty, wipe with a dry cloth instead of washing, then take -a cupful broken into small pieces, and put to cook in boiling, -salted water; cook until tender, adding more hot water occasionally -if necessary. When done, drain, and serve hot with a -little cream; or pour over a pint of milk, heat to boiling, and -stir in the yolk of one well-beaten egg and a little salt; or omit -the egg, and thicken with a tablespoonful of flour rubbed -smooth in a little cold milk.</p> - - -<h3>PEANUT SAUSAGE</h3> - -<p>Thoroughly mix to a cream one level tablespoonful of peanut -butter with two tablespoonfuls of cold water; then add -three tablespoonfuls of grated bread crumbs, a pinch of salt, -and a teaspoonful of minced onion or powdered sage; mix all -well together, form into small cakes with the hands, and place -in an oiled, heated frying-pan till nicely browned, turning and -browning on both sides. Place on a platter, and garnish with -sprigs of parsley. Serve with brown sauce, No. 2, <a href="#Page_78">page 78</a>. -Very tasty.</p> - - -<h3>PEAS PUREE</h3> - -<p>Soak a cupful or two, or as many as needed, of split peas -overnight in cold water. In the morning wash, drain, and put -to cook in boiling water, and cook slowly. When very tender, -and quite dry, mash smooth, season with salt and a little sweet -cream. Serve hot.</p> - - -<h3>STEWED SALSIFY, OR VEGETABLE OYSTERS</h3> - -<p>Wash, scrape, cut into slices about one fourth of an inch in -thickness, and drop at once into cold water to prevent discoloring. -Then put to cook in an enameled saucepan, in a small -quantity of boiling water, about equal parts of water and salsify, -adding a little salt. Cook from twenty to fifty minutes, -according to age, and when tender add a little more water if -at all dry, a cupful of cream or rich milk, and simmer for a few -minutes. Have ready in a dish some slices of toasted bread cut -in halves, pour over the salsify, and serve.</p> - - -<h3>LENTIL RISSOLES</h3> - -<p>Take equal quantities of well-cooked brown lentils and cold -boiled potatoes and mash well together; then add one third that -amount of fine bread crumbs, a teaspoonful each of powdered -sage and minced onion, and a little salt. Dissolve a teaspoonful -of nut butter in two tablespoonfuls of hot water; and add to the -mixture. Mix all well together, press into an oiled tin, cut into -squares with a knife, and place in the oven for fifteen or twenty -minutes. Serve hot.</p></blockquote> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_66">66</span></p> - -<h2 class="invisible"><a name="Eggs" id="Eggs">Eggs</a></h2> - -<div class="figcenter"> -<img src="images/i_066.jpg" alt="Eggs" /> -</div> - - -<div class="reduced"> - -<p>Food should be prepared with simplicity, yet with a nicety -which will invite the appetite.</p> - -<p>There should not be many kinds at any one meal, but all -meals should not be composed of the same kinds of food without -variation.</p> - -<p>The mother should study to set a simple yet nutritious diet -before her family.—<i>Mrs. E. G. White.</i></p></div> - -<div class="figcenter"> -<img src="images/leaf.jpg" alt="Leaf separator" /> -</div> - -<blockquote> -<h3>BOILED EGGS</h3> - -<p>If desired to have the white set, but the yolk a liquid, boil -eggs three minutes; then remove from the fire and leave them -in the hot water a moment or two to set the whites. The water -should be boiling when the eggs are dropped in.</p> - -<p>If desired to have the yolks dry and mealy, and at the same -time the whites not hard, tough, and leathery, place the eggs -in boiling water, then let simmer in water a little below the -boiling-point, or at a temperature not above 165° Fahrenheit, -for about twenty minutes. Eggs are best cooked thus.</p> - -<p>For garnishing salads, etc., boil about twenty minutes, then -immediately place a moment in cold water to prevent the -whites becoming discolored, and to make the shells remove -easily.</p> - - -<h3>POACHED EGGS</h3> - -<p>Put into a shallow pan as much hot water as will cover the -eggs well. A tablespoonful of lemon-juice may be added to the -water to make the eggs white. Break the eggs one at a time -into a cup and slip gently into the water, which should not -boil, but only simmer. Let stand for about five minutes, or -until the white is firm, but not hard, and the yolk enveloped in -a film of white. Remove each egg with a skimmer, or large -spoon, drain, trim the edges, and serve in egg saucers, or on -toast. Make a thin cream sauce and pour around them if desired.</p> - -<p><span class="pagenum" id="Page_67">67</span></p> - - -<h3>SCRAMBLED EGGS</h3> - -<p>For each egg allow two tablespoonfuls of boiling water or -milk. Break the eggs into a dish, beat lightly with a spoon, -add a little salt, drop into the boiling water or milk, and stir -briskly until set, but soft. They are nice thus served on toast.</p> - - -<h3>STEAMED EGGS</h3> - -<p>Break the eggs into egg dishes or oiled patty-pans, sprinkle -with salt, and steam over boiling water until the whites are set -and a film covers the yolk. Serve with or without toast.</p> - - -<h3>SCALLOPED EGGS</h3> - -<p>Boil five or six eggs for twenty minutes; remove the shells, -and cut the eggs into thin slices; put a layer of grated or fine -bread crumbs into a buttered pudding dish, then a layer of the -sliced eggs; sprinkle with salt, then add another layer of -bread crumbs, then another of egg, and so on till the dish is -filled, having a layer of crumbs for the top. Heat a cup of -milk to boiling, and pour over the scallop; sprinkle over a few -more crumbs, and bake until slightly browned.</p> - - -<h3>BAKED EGGS</h3> - -<p>Break the required number of eggs into a shallow baking -pan, or small patty-pans, previously buttered, to prevent sticking. -Season with salt, and bake until set. Remove to a warm -platter, and serve at once.</p> - - -<h3>EGG SANDWICHES</h3> - -<p>Mash the yolks of two hard-boiled eggs, a sprinkle of salt, -and a little chopped cress, smooth and fine; spread this on thin -slices of bread slightly buttered, and press together.</p> - - -<h3>EGGS AND TOMATO SAUCE</h3> - -<p>Melt a spoonful of butter in a deep dish, break in carefully -the number of eggs desired, and place on the stove until they -begin to set; then pour over them a hot tomato sauce, made -after directions on <a href="#Page_77">page 77</a>.</p> - - -<h3>EGGS ON TOAST</h3> - -<p>Boil three eggs for twenty minutes. Put one tablespoonful -of butter into a frying-pan. When hot, stir in one tablespoonful -of flour, one-fourth teaspoonful of salt, and gradually, to -avoid lumps forming, one cupful of milk. Add the whites of the -three eggs, chopped fine. When hot, pour over three or four -slices of moistened toast. Put the yolks through a sieve or -vegetable press over the toast, garnish with bits of parsley, and -serve hot.</p></blockquote> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_68">68</span></p> - -<h2 class="invisible"><a name="Omelets" id="Omelets">Omelets</a></h2> - -<div class="figcenter"> -<img src="images/i_068.jpg" alt="Omelets" /> -</div> - - -<div class="reduced"> - -<p>Simple diet is best; for many dishes bring many diseases.—<i>Pliny.</i></p></div> - -<blockquote> -<h3>PLAIN OMELET</h3> - -<p>Beat the yolks and whites of three eggs separately; allow -one tablespoonful of milk to each egg. Stir the milk and yolks -of the eggs well together and season with salt; then with a -spoon carefully fold in the stiffly beaten whites of the eggs. -Turn all into a hot frying-pan, sufficiently buttered to prevent -sticking. Cook rather quickly, being careful not to burn. Carefully -lift the edges of the omelet while cooking, with a knife or -spoon, that it may be equally cooked. When well set, double -one part over the other, remove to a warm dish, and serve at -once, as an omelet is not so good when cold. It should be very -light and tender, and nicely browned.</p> - - -<h3>FRUIT OMELET</h3> - -<p>Prepare as above, spreading a thin layer of any kind of jelly -over one half before folding the other half over it; add a -sprinkle of sugar if desired.</p> - - -<h3>BREAD OMELET</h3> - -<p>For each person allow one egg, three tablespoonfuls of milk, -and one tablespoonful of finely grated bread crumbs; beat well -together, and add a little salt, butter a deep plate or shallow pan, -pour in the mixture, and bake in the oven until well set.</p> - - -<h3>MACARONI OMELET</h3> - -<p>Take a small handful of macaroni broken into small pieces, -drop into hot water, and boil until tender; drain. Heat a cupful -of milk to boiling, and stir in two even tablespoonfuls of flour -rubbed smooth in a little cold milk. Stir until thickened; remove -from the fire, add the macaroni, a few bits of chopped -parsley, and four eggs well beaten; season with salt; pour all -into a hot, buttered dish, sprinkle with a small handful of bread -crumbs, and place in the oven till nicely browned; then turn -out on a hot, flat dish, and serve with brown sauce.</p></blockquote> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_69">69</span></p> - -<h2 class="invisible"><a name="Puddings" id="Puddings">Puddings</a></h2> - -<div class="figcenter"> -<img src="images/i_069.jpg" alt="Puddings" /> -</div> - - -<div class="reduced"> - -<p>The proof of the pudding is in eating it.</p> - -<p>Eat to live, but do not live merely to eat.</p> - -<p>Health is the greatest of all possessions, and ’tis a maxim -with me, that a hale cobbler is better than a sick king.—<i>Bicherstaff.</i></p> - -<p>In order to preserve health, temperance in all things is necessary—temperance -in labor, temperance in eating and drinking.—“<i>Christian -Temperance.</i>”</p></div> - -<div class="figcenter"> -<img src="images/leaf.jpg" alt="Leaf separator" /> -</div> - -<blockquote> -<h3>SAGO PUDDING</h3> - -<p>To five cups of boiling water add a cup of sago, previously -soaked in a cup of cold water for twenty minutes, two thirds -of a cup of sugar, and a half cup of well-washed raisins. Cook -all together till transparent, flavor with lemon or vanilla, and -serve with cream or boiled custard sauce.</p> - - -<h3>TAPIOCA PUDDING</h3> - -<p>Soak one cupful of tapioca overnight in a pint of water. In -the morning add one quart of milk, stirring gently, and boil -about twenty minutes; then add the yolks of four eggs well -beaten, and one cup of sugar, and boil a few minutes longer; -pour into an earthen dish, and flavor with a teaspoonful of -vanilla; cover with a meringue made of the whites of the four -eggs beaten stiff, and four tablespoonfuls of powdered sugar, -and place in a slow oven to brown slightly. Serve cold.</p> - - -<h3>RICE PUDDING</h3> - -<p>Take a cupful of boiled rice, and a half cup of washed raisins, -and mix together in a pudding dish. Beat well together two -eggs, two tablespoonfuls of sugar, and two cupfuls of milk, and -pour over the raisins and rice. Bake in a moderate oven until<span class="pagenum" id="Page_70">70</span> -the custard is just set. If left in too long, the milk becomes -watery. This is a good way to use up left-over rice.</p> - - -<h3>CORNSTARCH PUDDING</h3> - -<p>Take three tablespoonfuls of cornstarch and stir smooth in -a little cold water; over this pour one pint of boiling water; -then stir in the whites of three eggs beaten stiff, one tablespoonful -of sugar, and a pinch of salt. Steam fifteen minutes, -or cook slowly until thickened. Serve cold with a sauce prepared -as follows: Heat one cup of milk to boiling; beat together -the yolks of the three eggs and one-half cup of sugar -until creamy, and stir into the milk; boil until smooth, and remove -from the fire at once. Flavor with lemon or vanilla, and -allow to cool.</p> - - -<h3>BREAD PUDDING, NO. 1</h3> - -<p>Take one pint of bread crumbs, and pour over them one -quart of milk; then add the yolks of four eggs well beaten, -four tablespoonfuls of sugar, and bake in the oven. When done, -spread the top with jelly or marmalade, and cover with a -meringue made of the four whites of the eggs beaten stiff, and -two tablespoonfuls of powdered sugar. Brown slightly, and -serve warm or cold, with or without sauce or cream, as preferred.</p> - - -<h3>BREAD PUDDING, NO. 2</h3> - -<p>Cut stale bread into cubes, and moisten with milk or water; -then pour over a mixture of eggs, sugar, and milk, allowing one -egg and one tablespoonful of sugar to each cup of milk. Steam -or bake. Currants or raisins may be added.</p> - - -<h3>COLD PEACH PUDDING</h3> - -<p>Cut slices of stale bread into strips, and line a pudding basin -or round mold as neatly as possible. Then fill the center of the -mold with stewed fresh or canned peaches, slightly warmed, -add sugar to sweeten, and place a slice of bread over the fruit. -Pour over enough of the sirup or fruit juice to soak all the -bread. Take a saucer or plate about the size of the mold, and -place it upside down on top, over the pudding, and put a heavy -weight on the plate. Let stand overnight, and in the morning -turn into a glass dish for the table. Cut into slices, and serve -with milk or cream. Raspberries or blackberries may be used -instead of peaches.</p> - - -<h3>PRUNE WHIP</h3> - -<p>Wash thoroughly one-half pound of prunes and soak for an -hour in cold water enough to cover; cook gently in the same -water until the prunes are tender, and the juice is nearly absorbed. -Then rub through a colander. When cold, add two<span class="pagenum" id="Page_71">71</span> -tablespoonfuls of sugar, a little lemon-juice, and the stiffly -beaten whites of three eggs. Stir all well together, pile lightly -in a buttered pudding dish, and bake about ten minutes, or until -a delicate brown. Serve with whipped cream or boiled custard -sauce. See pages <a href='#Page_79'>79</a> and <a href='#Page_78'>78</a>.</p> - - -<h3>FIG PUDDING</h3> - -<p>Take half a pound of finely chopped figs, one cupful of bread -crumbs, three tablespoonfuls of sugar, two tablespoonfuls of -melted butter, one cupful of milk, two eggs well beaten, and a -pinch of salt. Stir all well together, turn into a double boiler, -slightly buttered, or into a saucepan placed in boiling water, -and boil about an hour. Serve with lemon sauce.</p> - - -<h3>RICE LEMON PUDDING</h3> - -<p>To three-fourths cupful of well-washed rice, add three cupfuls -of boiling water and a half teaspoonful of salt, and cook -in a double boiler until tender. When done, allow to cool, then -add the yolks of three eggs well beaten, a teaspoonful of -butter, three tablespoonfuls of sugar, the grated rind of a lemon, -and one cup of milk; stir together, and bake in the oven until -set. When done, cover the top with a meringue made with -the whites of the eggs beaten stiff, two-thirds cup of sugar, and -the juice of one lemon; place in the oven to brown slightly. -Serve either warm or cold.</p> - - -<h3>RICE APPLE PUDDING</h3> - -<p>Boil two tablespoonfuls of well-washed rice in half a pint of -milk until soft; then stir in the beaten yolks of two eggs and -sugar to sweeten. Make a wall with the rice around a dish; fill -the center of the dish with stewed apples, and cover the whole -with the whites of the eggs beaten to a stiff froth; sprinkle -with powdered sugar, and brown lightly in the oven; serve with -plain or whipped cream.</p> - - -<h3>CRACKER PUDDING</h3> - -<p>Put three cupfuls of rich milk into a pudding dish; sprinkle -in two cupfuls of crackers, first heated in the oven till crisp, but -not browned, and afterward crushed fine with a rolling-pin. -Beat the yolks of three eggs till light; then mix with one-half -cup of sugar, and stir in the crackers and milk; add one cup of -well-washed currants or seedless raisins, and flavor with grated -lemon peel if desired. Bake in the oven until set; beat the -whites of the eggs till stiff, add one tablespoonful of white sugar, -and spread this over the top of the pudding; return to the oven -till a delicate brown.</p> - - -<h3>ALMOND RICE PUDDING</h3> - -<p>Put one cupful each of well-washed rice and raisins into a -pudding dish with six cupfuls of almond milk, one-third cup of<span class="pagenum" id="Page_72">72</span> -sugar, and a pinch of salt. Bake in a moderate oven till tender, -stirring up several times during the first ten minutes. Serve -cold.</p> - - -<h3>CORNSTARCH BLANC-MANGE</h3> - -<p>To one quart of milk add two tablespoonfuls of sugar, and -heat just to boiling; then stir in five tablespoonfuls of cornstarch -mixed thoroughly with two well-beaten eggs; flavor with -lemon or vanilla, and pour into cups, previously wet in cold -water, to mold. Place a mold of jelly in the center of a platter, -and arrange the molds of blanc-mange around it. A portion of -the blanc-mange may be colored and flavored with chocolate, -so that each alternate mold on the platter will be brown. Serve -with cream.</p> - - -<h3>APPLE BATTER PUDDING</h3> - -<p>Pare and slice six medium-sized cooking apples into a buttered -pudding dish, adding sugar to sweeten. Make a batter -as follows: Beat three eggs to a foam; then add five tablespoonfuls -of sifted flour, sprinkling it in while beating vigorously, and -half a teaspoonful of salt. Stir in gradually enough milk to -make of the consistency of thick cream, beat well, and pour -over the apples, and bake until done. Serve with cream or rich -milk.</p> - - -<h3>APPLE TRIFLE</h3> - -<p>Pare, quarter, core, and stew six or eight apples to a pulp, -adding the juice and grated rind of a lemon. When done, add -sugar to sweeten, and turn into a deep glass dish. Heat a pint -of milk to boiling, stir in three well-beaten eggs, saving out the -white of one, and two tablespoonfuls of sugar, and cook until -thickened. When cold pour over the apples in the dish. Beat -the white of the egg to a stiff froth and drop by spoonfuls into -a pan of boiling water for a moment, turn, then remove, and -use to ornament the pudding.</p> - - -<h3>APPLES WITH TAPIOCA</h3> - -<p>Soak a cupful of tapioca in two cupfuls of cold water for an -hour; then spread on a clean white cloth, and place some pared -and sliced apples, sugar, and grated lemon peel in the center; -tie up the cloth loosely so that the tapioca will surround the -apples, and put into boiling water; boil half an hour, or until -done; then turn out the whole into a dish. Serve with boiled -custard, whipped cream, or fruit jelly.</p> - - -<h3>FRUIT TAPIOCA</h3> - -<p>Cook three-fourths cup of tapioca in four cups of water -until smooth and transparent. Stir into it lightly a pint of fresh -or canned strawberries, raspberries, or blackberries, adding -sugar as required. Serve cold with cream, or a pint of fruit -sauce.</p> - -<p><span class="pagenum" id="Page_73">73</span></p> - - -<h3>PEACHES AND RICE</h3> - -<p>Soak a cup of rice in one and one-fourth cups of water for -an hour; then add a cup of milk and a little salt, turn into a -double boiler, cover, and steam for an hour, stirring occasionally -for the first ten or fifteen minutes. When done, pour into -a mold to cool, then turn out into a glass dish. Stew fresh or -dried peaches in halves, and arrange them around the rice; pour -the sirup or juice over the whole.</p> - - -<h3>RICE WITH RAISINS</h3> - -<p>Wash and put to cook rice as directed above; after the rice -has begun to swell, add a cupful of well-washed raisins. When -done, serve with fruit juice, milk, or cream.</p> - - -<h3>RICE WITH FIGS</h3> - -<p>Soak and cook the rice as directed for peaches and rice. -Wash a small quantity of figs, and stew with a little sugar until -thoroughly done; serve a spoonful of the figs with each dish -of rice. The fig sauce should be so thick that it will not run -over the rice.</p> - - -<h3>APPLE RICE</h3> - -<p>Fill a pudding dish half full with tart apples, pared, quartered, -cored, and sprinkled with sugar. Wash thoroughly half -a cupful of rice and sprinkle over apples in pudding dish. Cover, -steam until the rice is tender, and serve with cream and sugar.</p> - - -<h3>APPLES WITH RAISINS</h3> - -<p>Pare, quarter, and core half a dozen good cooking apples. -Wash a small cup of raisins, and put to cook in a quart of -boiling water. When they have begun to swell, add the apples, -a little sugar to sweeten, and cook until tender.</p> - - -<h3>COCOANUT PUDDING</h3> - -<p>To one pint of milk, add two tablespoonfuls of desiccated -cocoanut, and heat to boiling; remove the cocoanut by turning -through a strainer; then add to the milk one-half cup of sugar -and one-half cup of fine cracker or bread crumbs, cool a few -minutes, then add the beaten yolks of two eggs. Turn into a -pudding dish, set it inside a pan of hot water, and bake in the -oven until set, but not watery. Beat the whites of the eggs to a -stiff froth, add two teaspoonfuls of sugar, and spread on the -top of the pudding; return to the oven to brown slightly.</p> - - -<h3>CHERRY PUDDING</h3> - -<p>Soak a half cup of tapioca, and cook in a pint of water until -transparent. Have ready in a pudding dish a pint of fresh, -pitted cherries; sprinkle them with sugar, then pour over them<span class="pagenum" id="Page_74">74</span> -the cooked tapioca, and bake for half an hour in a moderate -oven. Serve with or without cream.</p> - - -<h3>MINUTE PUDDING</h3> - -<p>Put one quart of milk into the inner vessel of a double -boiler, or into an ordinary saucepan greased with a little butter, -and heat to boiling; then stir in two small cups of flour, sifting -it in a little at a time, and stirring briskly, that no lumps may -be formed. Just before removing from the fire, add two well-beaten -eggs, stir a moment, and serve at once with cream, and -a little sugar if desired. If preferred, the eggs may be omitted.</p> - - -<h3>ARROWROOT BLANC-MANGE</h3> - -<p>Heat a pint of milk to boiling; then stir in two heaping tablespoonfuls -of arrowroot rubbed smooth in a half cup of cold -milk, and a half cup of sugar; cook for a few minutes until -thickened, stirring well, and pour into cups or molds previously -wet in cold water, to cool. Serve with stewed fruit or fruit -juice.</p> - - -<h3>RICE SNOW WITH JELLY</h3> - -<p>Cook one cupful of rice in milk until tender, adding a little -salt. When done, pile loosely in a dish; beat the whites of two -or three eggs till stiff, mix with a half cupful of sugar, and pile -in heaps like snow over the rice; ornament with bits of jelly, -and, if in season, put a circle of fresh berries around the edge -when ready to serve.</p></blockquote> - -<div class="figcenter"> -<img src="images/i_074.jpg" alt="A set table" /> -</div> - - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_75">75</span></p> - -<h2 class="invisible"><a name="Custards" id="Custards">Custards -& Creams</a></h2> - -<div class="figcenter"> -<img src="images/i_075.jpg" alt="Custards and Creams" /> -</div> - - -<div class="reduced"> - -<p>Simplicity is the highest art.</p> - -<p>Many dishes have induced many diseases.—<i>Seneca.</i></p> - -<p>Study simplicity in the number of -dishes, and variety in the character of the -meals.</p> - -<p>“It is not the chief end of man to gratify his appetite.”</p></div> - -<div class="figcenter"> -<img src="images/leaf.jpg" alt="Leaf separator" /> -</div> - -<blockquote> -<h3>CREAM MOLD</h3> - -<p>Heat two cups of milk to boiling; then add one-half cup of -sugar, and three tablespoonfuls of ground rice, wet in a little -cold milk; flavor with vanilla, and stir well until it thickens; -pour into cups or molds previously wet in cold water, until set, -then turn out on a large plate or into little dishes. Have ready -a cup of whipped cream, and put some over each mold with a -bit of jelly in the center of each, or serve with fruit sauce.</p> - - -<h3>BOILED CUSTARD</h3> - -<p>Put one quart of milk and one-half cup of sugar into the -inner vessel of a double boiler, let heat to boiling, then stir in -slowly three eggs well beaten, and one tablespoonful of cornstarch -rubbed smooth in a little cold milk; add any flavoring -desired. Stir well, and when well set, turn into a dish to cool.</p> - - -<h3>FLOATING ISLAND</h3> - -<p>Put a pint of milk into a double boiler; let heat to boiling, -then add the well-beaten yolks of three eggs mixed with three -tablespoonfuls of sugar. Stir well, and when done turn into the -dish from which it is to be served. Beat the whites of the eggs -to a stiff froth, and drop by spoonfuls for a few seconds into a -pan of hot water; let them stand for a moment, then turn over, -but do not allow them to harden. Remove with a skimmer or -spoon, and put as islands on the top of the custard; let cool, -then place bits of jelly on top of the islands.</p> - - -<h3>APPLE FLOAT</h3> - -<p>To one pint of nice stewed apples, add the whites of three -eggs beaten to a stiff froth, and four tablespoonfuls of white<span class="pagenum" id="Page_76">76</span> -sugar; beat all together until very stiff. Have a glass dish filled -with boiled custard made with two cups of milk, the yolks of -the eggs, one teaspoonful of cornstarch, a tablespoonful of -sugar, and flavoring if desired. Pile the apples on top, and -serve.</p> - - -<h3>BANANA CUSTARD</h3> - -<p>Slice six bananas into a deep dish. Heat one pint of milk to -boiling; beat together one egg, one tablespoonful of sugar, and -one dessertspoonful of cornstarch blended with a little milk, -and stir into the hot milk; let boil up once or twice, then pour -over the bananas, stirring them in.</p> - - -<h3>ORANGE CUSTARD</h3> - -<p>Remove the peel from three large, sweet oranges, cut in -halves, and rub through a colander. Heat one pint of milk to -boiling, then add a tablespoonful of cornstarch dissolved in a -little cold milk, and the beaten yolks of three eggs. When -thickened, allow to cool, then stir in the oranges. Beat the -whites of the eggs to a stiff froth, add two thirds of a cup of -sugar, and spread on the top of the custard; place in the oven -till slightly brown. Serve cold.</p> - - -<h3>PINEAPPLE CUSTARD</h3> - -<p>Make a custard of one quart of milk, two thirds of a cup of -sugar, and four eggs: heat the milk to boiling in a double -boiler; then add the eggs and sugar beaten together. Stir well, -and when done set aside to cool. Have a nice, ripe pineapple -picked to pieces with a fork, and sprinkled with sugar. Just before -serving the custard, stir in the pineapple.</p> - - -<h3>TAPIOCA CREAM</h3> - -<p>Wash and soak four even tablespoonfuls of tapioca in a cup -of water until soft; then add a little salt and a pint of milk, -and heat to boiling in a double boiler; add the yolks of three -eggs well beaten, and one-half cup of sugar; cook for a few -minutes, then turn into an earthen dish; when cool, spread over -the top the whites of the eggs beaten stiff with two tablespoonfuls -of sugar, adding vanilla to flavor; place in the oven to -brown slightly.</p> - - -<h3>RICE CUSTARD</h3> - -<p>Wash one-half cup of rice, and cook in a double boiler in -three cups of water or milk, or equal parts of each, until -tender, adding a little salt; then add, while still on the range, -one pint of milk, the yolks of three eggs well beaten, and five -tablespoonfuls of sugar; stir gently, and cook only until thickened. -Then turn into a pudding dish. Beat well the whites of -three eggs, add three tablespoonfuls of powdered sugar, flavor -with lemon or vanilla, and spread over the top of the custard; -place in a slow oven to brown slightly.</p></blockquote> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_77">77</span></p> - -<h2 class="invisible"><a name="SAUCES" id="SAUCES">SAUCES</a></h2> - -<div class="figcenter"> -<img src="images/i_077.jpg" alt="Sauces" /> -</div> - - -<div class="reduced"> - -<p>Rich sauces and highly-seasoned dishes provoke thirst.—<i>Selected.</i></p> - -<p>Rich sauces are even worse than heaping several meats upon -each other.—<i>Pliny.</i></p> - -<p>A wrong course of eating or drinking destroys health, and -with it the sweetness of life.—“<i>Christian Temperance.</i>”</p></div> - -<div class="figcenter"> -<img src="images/leaf.jpg" alt="Leaf separator" /> -</div> - - -<h3>SAUCES FOR VEGETABLES</h3> - - -<h4>TOMATO SAUCE</h4> - -<p>Cook one pint of fresh or canned tomatoes with a little onion, -salt, and herb-flavor for fifteen minutes, then strain through a -colander, and add two tablespoonfuls of flour browned with a -tablespoonful of butter.</p> - - -<h4>CREAM SAUCE</h4> - -<p>Melt two tablespoonfuls of butter in a saucepan over the fire, -stir in two tablespoonfuls of flour, and cook about one minute, -but do not let it brown. Add one cup of milk gradually, stirring -constantly to keep smooth until thickened; cook very slowly, -or steam over hot water, for ten minutes; add one-half teaspoonful -of salt, and serve.</p> - - -<h4>LENTIL SAUCE</h4> - -<p>Rub a cupful of cooked lentils through a colander into a -saucepan; add a cup of milk and a little salt. When boiling, -stir in a tablespoonful of browned flour rubbed smooth in a -little cold milk. Add a little chopped parsley, if desired. For -browned flour, see <a href="#Page_12">page 12</a>.</p> - - -<h4>BROWN SAUCE, NO. 1</h4> - -<p>Put a teaspoonful of butter into a frying-pan, and brown -slightly; then pour in a pint of milk, and heat to boiling; stir in -two tablespoonfuls of browned flour rubbed to a paste in a little -cold water or milk; season with salt, boil until thickened, and -serve.</p> - -<p><span class="pagenum" id="Page_78">78</span></p> - - -<h4>BROWN SAUCE, NO. 2</h4> - -<p>Put a tablespoonful of butter into a frying-pan; when melted, -sprinkle in two tablespoonfuls of flour, stirring until nicely -browned; then add enough boiling water to make of the consistency -of cream, stirring constantly to prevent lumps from -forming. Add salt to taste.</p> - - -<h4>PARSLEY SAUCE</h4> - -<p>Make a brown sauce, and add a little finely chopped parsley -just before serving.</p> - - -<h4>EGG AND MILK SAUCE</h4> - -<p>To a pint of milk add a tablespoonful or two of cream, or a -teaspoonful of butter, and heat to boiling; then stir in one even -tablespoonful of flour rubbed smooth in a little cold water or -milk; let boil a few minutes, stirring constantly; then stir in -rapidly the well-beaten yolk of one egg; season with salt, boil -up, and serve.</p> - - -<h4>BREAD SAUCE</h4> - -<p>Put a tablespoonful of oil and a teaspoonful of grated onion -into a saucepan, and allow to heat, but not scorch; then add a -cupful of rich milk, or nut milk, and a little salt. When heated -nearly to boiling, stir in one-half cupful of sifted bread crumbs. -Let boil slowly a few minutes, and serve. Nice with protose -cutlets or baked potatoes.</p> - - -<h4>MINT SAUCE</h4> - -<p>Take fresh, green mint, wash, and chop very fine. Put into a -glass, and for each two tablespoonfuls of mint allow one tablespoonful -of sugar, and the juice of one lemon diluted with an -equal amount of water.</p> - -<div class="figcenter"> -<img src="images/leaf.jpg" alt="Leaf separator" /> -</div> - - -<h3>SAUCES FOR DESSERTS</h3> - - -<h4>ARROWROOT SAUCE</h4> - -<p>Heat one cup of water to boiling; then add one teaspoonful -of sugar, and one small tablespoonful of arrowroot mixed -smooth in a little cold water, stirring briskly. In a few minutes -remove from the fire, and flavor with lemon or almond. Nice -for puddings.</p> - - -<h4>BOILED CUSTARD SAUCE</h4> - -<p>Beat together in a saucepan, two eggs, one tablespoonful of -sugar, and one-half teaspoonful of cornstarch. Place over the -fire one cupful of milk, and as soon as it begins to boil pour<span class="pagenum" id="Page_79">79</span> -it over the eggs in the saucepan. Stir well, place over the fire -to boil until it thickens, then pour into a pitcher, and flavor if -desired.</p> - - -<h4>CHOCOLATE SAUCE</h4> - -<p>Mix two tablespoonfuls of shaved chocolate with two cupfuls -of sweet milk, and heat to boiling; then add the well-beaten -yolks of two eggs, stirring briskly; boil a few minutes until -thickened, and remove from the fire; add the whites of the -eggs, which have been beaten to a stiff froth, and two tablespoonfuls -of white sugar. Nice with cornstarch blanc-mange.</p> - - -<h4>ORANGE SAUCE</h4> - -<p>Heat a pint of water to boiling, and thicken with a tablespoonful -of cornstarch; add a cupful of orange juice extracted -from good sweet oranges, a small piece of the yellow rind for -flavoring, and sugar to sweeten; the beaten yolk of an egg may -be added if desired; remove the orange rind before serving.</p> - - -<h4>LEMON SAUCE</h4> - -<p>To a pint of boiling water add a slice or two of lemon, and -thicken with a small tablespoonful of cornstarch; remove the -lemon, cook a few minutes until clear, then add two thirds of a -cup of sugar, the juice of one lemon, and a beaten egg if desired; -boil up, cool, and serve.</p> - - -<h4>FRUIT SAUCE</h4> - -<p>Obtain the juice of raspberries, strawberries, grapes, currants, -or any larger fruit, by simmering for a short time with a -little water, and straining through a thin cloth; heat the juice -to scalding, then slightly thicken with cornstarch rubbed smooth -in a little cold water, allowing a tablespoonful of cornstarch for -each pint of juice; cook a few minutes till thickened, and -sweeten to taste. Three or four tablespoonfuls of fruit jelly -dissolved in a pint of hot water makes a good substitute for -fruit juice if the latter is not available.</p> - - -<h4>STRAWBERRY SAUCE</h4> - -<p>Beat one and one-half cups of powdered sugar and one tablespoonful -of butter to a cream. Then add the stiffly beaten white -of one egg and beat till very light. Set in a cool place, and -when ready to serve, add one pint of mashed strawberries.</p> - - -<h4>WHIPPED CREAM</h4> - -<p>Beat one cup of cold sweet cream with a Dover egg-beater -until stiff; then beat in two tablespoonfuls of powdered sugar, -and one-half teaspoonful extract of vanilla; set in a cool place -till ready to serve. Have the cream cold, and not too thick, or -it will turn to butter while beating. A nice sauce for desserts.</p> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_80">80</span></p> - -<h2 class="invisible"><a name="PIES" id="PIES">PIES</a></h2> - -<div class="figcenter"> -<img src="images/i_080a.jpg" alt="Pies" /> -</div> - - -<div class="reduced"> - -<div class="poetry-container"><div class="poetry"><div class="stanza"> -<div class="verse">“To keep in health this rule is wise,</div> -<div class="verse">Eat only when you need and relish food,</div> -<div class="verse">Chew thoroughly, that it may do you good,</div> -<div class="verse">Have it well cooked, unspiced, and undisguised.”</div> -</div></div></div> - -<p>Food for repentance—mince pie eaten late at night.</p> - -<p>He who eats till he is sick must fast till he is well.—<i>Selected.</i></p> - -<p>How many homes are cursed by discomfort and ill health, -and thoughts and bitter words, simply because the wife does -not know how to cook.—<i>The Young Woman.</i></p></div> - -<div class="figcenter"> -<img src="images/leaf.jpg" alt="Leaf separator" /> -</div> - -<p class="drop-cap"><span class="smcap">One</span> of the greatest objections to pies is that they are -generally made too rich. When a large amount of -grease is employed in making the crust, and the filling is -seasoned heavily with spices and various condiments, they -can hardly fail to be unwholesome.</p> - -<p>But pies need not be made in this way. If proper ingredients -are used, and simplicity is studied in making them, -there is no reason why they should be seriously objectionable.</p> - -<div class="figleft"> -<img src="images/i_080b.jpg" alt="" /> -<div class="caption">Pie Dish</div> -</div> - -<p>There are two styles of pie in general use,—one, the -English style, baked in a deep dish, frequently -with only a top crust; the other, -the American, baked in a shallow dish, -usually with two crusts, an upper and an -under. Custard, cream, lemon, and pumpkin pies, however, -have only an under crust. Most of the recipes here given -are for the shallow pies with two crusts.</p> - -<p>Custard, pumpkin, and other pies in which milk and -eggs are used, should be baked in a slow oven. They will<span class="pagenum" id="Page_81">81</span> -also be improved if the milk used be hot. To stir beaten -eggs into the hot milk, add a few spoonfuls of cold milk -to the eggs, then pour into the hot milk, a little at a time, -stirring well.</p> - -<p>The filling for pies should always be prepared before -making the crust, unless the crust is to be baked first. All -the material should be cold, except for custard and pumpkin -pies, and should be put together quickly, handling as little -as possible, and without kneading the dough.</p> - - -<div class="figleft"> -<img src="images/i_081a.jpg" alt="" /> -<div class="caption">Rolling-pin</div> -</div> -<p>When the paste is ready, take sufficient for one crust, -and roll out on a floured board quickly and lightly until -about an eighth of an inch -in thickness, and a little -larger than the pie dish, -as it will shrink when -lifted from the board. When rolled thin, flour or oil the -pie dish, cover smoothly with the crust, and fill, adding -sugar as required. Sprinkle a little flour over the sugar; -this thickens the juice slightly, and prevents the upper crust -from becoming soggy. For custard or fruit pies with wet -fillings, brush the bottom crust with the white of an egg -before putting in the filling. The crust will then remain -dry and tender.</p> - - -<div class="figright"> -<img src="images/i_081b.jpg" alt="" /> -<div class="caption">Pie</div> -</div> -<p>If there is to be a top crust, roll it out in the same -manner, and make a few ornamental cuts -in the center to allow the steam to escape. -Wet the edge of the lower crust, and lift -on the upper crust, pressing the edges -together so that the juice may not escape. Trim away the -overhanging portions, and with the thumb and fingers -press the edge into a scalloped or ornamental wall, as -shown in the accompanying cut. Especially should this -be done when only an under crust is used, that the pie may<span class="pagenum" id="Page_82">82</span> -be handled with greater ease. It also adds to the appearance -of the pie. Pies are generally better eaten the same -day they are baked.</p> - -<div class="figcenter"> -<img src="images/leaf.jpg" alt="Leaf separator" /> -</div> - - -<h3>PLAIN PIE CRUST</h3> - -<p>For each pie with two crusts take two small cups of sifted -flour, and work thoroughly into it three tablespoonfuls of butter, -adding a little salt; wet with just sufficient cold water to make a -rather stiff dough; mix quickly, roll out thin, and bake as soon -as the pie can be made. A good crust may be made with olive-oil, -or fresh cocoanut or vegetable oil, instead of butter, using -about the same quantity.</p> - - -<h3>CREAM PIE CRUST</h3> - -<p>Take two scant cups of fine, sifted flour, or equal parts of -fine flour and Graham flour, add a little salt, and moisten with -enough cold, thin sweet cream to make a rather stiff dough; -roll out thin, place in the pie dish, fill, and bake quickly.</p> - - -<h3>APPLE PIE</h3> - -<p>Pare, core, and slice thin, tart ripe apples; line the pie dish -with a crust, and fill with the apples; sprinkle with sugar, and -add two or three tablespoonfuls of cold water. Cover with an -upper crust, according to general directions, and bake until a -light brown. Apples that do not cook quickly may be stewed -until about half done before making into pies. Apple pie when -cold is very nice served with sweet cream.</p> - - -<h3>PEACH PIE</h3> - -<p>Pare, remove stones, and make the same as apple pie.</p> - - -<h3>GOOSEBERRY PIE</h3> - -<p>Remove the stems and blossom ends, wash, and fill a pie -dish lined with a crust. Add a half cup of sugar, and sprinkle -with flour. Prepare the upper crust, cover, and bake. To prevent -the juice from running out while baking, make a paste of -a teaspoonful of flour and a little water, and brush over the -edge of the under crust before putting on the top crust. If -desired, beat together the white of an egg and a tablespoonful -of fine sugar, and meringue the top of the pie when done; -return to the oven, and brown slightly.</p> - - -<h3>RHUBARB PIE</h3> - -<p>Wash, strip off the skin, and cut the stalks into thin slices. -Line a pie dish with crust, and fill with the rhubarb. Add a<span class="pagenum" id="Page_83">83</span> -half cup of sugar, two or three tablespoonfuls of water, and -sprinkle over a tablespoonful of flour. Wet the edges of the -lower crust, place on a prepared top crust, press the edges together, -trim, and bake. Equal portions of rhubarb and apples -may be used in the place of all rhubarb.</p> - - -<h3>RASPBERRY PIE</h3> - -<p>Look over the raspberries, line a pie dish with a crust and -fill with berries; add two tablespoonfuls of sugar, a little water, -sprinkle with flour, and proceed as with gooseberry pie.</p> - - -<h3>BLACKBERRY PIE</h3> - -<p>Look over about one pint of blackberries, and proceed the -same as for raspberry pie. Blueberry pie may be made in the -same way.</p> - - -<h3>CHERRY PIE</h3> - -<p>Take nice ripe cherries, remove the stones if preferred, and -make the same as raspberry pie, adding sugar according to the -acidity of the fruit.</p> - - -<h3>DRIED CURRANT PIE</h3> - -<p>Wash the currants in two or three waters through a colander -to remove sand and grit, and stew; when cool, line a pie dish -with crust, and fill with the currants, pouring in a small quantity -of the juice; add a little sugar, then sprinkle over with two -tablespoonfuls of flour, cover with a crust, and bake in a hot -oven till done. It should not be made too dry.</p> - - -<h3>PRUNE PIE</h3> - -<p>Wash the prunes well in warm water, rinse, soak, and put -to cook without draining, cover, and stew slowly from one to -two hours. When done, put through a colander to remove -stones and skins. Bake with two crusts. Very little sugar will -be needed. If the pulp is quite juicy, a tablespoonful of flour -may be sprinkled over.</p> - - -<h3>LEMON PIE</h3> - -<p>To one cupful of boiling water, add one heaping tablespoonful -of cornstarch blended with a little cold water. Boil up, -remove from the fire, and stir in two-thirds cup of sugar; let -cool, then add the beaten yolks of two eggs, and the juice and -grated rind of a lemon. Bake with under crust only; when -done, meringue the top with a tablespoonful of sugar and the -whites of the eggs beaten stiff; return to a slow oven to brown -slightly.</p> - - -<h3>DRIED APPLE PIE</h3> - -<p>Take good dried apples, wash, and soak for several hours, or -overnight, in sufficient cold water to cover them. Stew, with<span class="pagenum" id="Page_84">84</span>out -draining, until soft; mash fine, adding lemon flavoring and -sugar to sweeten; bake with two crusts, or ornament with strips -or lattice-work crust on top. A few stewed blackberries or -raspberries may be added to the apples.</p> - - -<h3>DRIED PEACH PIE</h3> - -<p>Stew until soft, mash to a pulp, add sugar to sweeten, and -make the same as dried apple pie. If desired, one-third apricots -may be used.</p> - - -<h3>RAISIN PIE</h3> - -<p>For three pies, stew one pound of raisins for nearly an hour -in enough water to cover them; add the juice of a lemon, and -a small cup of white sugar. Line the pie dishes with crust, fill -with raisins and a little of the juice, and sprinkle two tablespoonfuls -of flour over each pie. Bake with two crusts. For -lemon raisin pie add the juice and grated rind of one lemon.</p> - - -<h3>CREAM PIE</h3> - -<p>Put one cup of milk to scald in a double boiler. Beat together -two eggs, leaving out the white of one, two even teaspoonfuls -of sifted flour stirred smooth in a little cold milk, and -two heaping tablespoonfuls of sugar. When the milk is scalding -hot, add this mixture, and stir for a minute or two until it -thickens. It is better not to cook after it is thick, and the less -it is stirred, except to keep it from forming into lumps, the -better; add vanilla or lemon to flavor. Line the pie dish with -a crust, pricking well with a fork to prevent blistering, and -bake in a quick oven; then put the cream, which is already sufficiently -cooked, into the baked crust. Beat the white of the egg -to a stiff froth with a tablespoonful of sugar, and spread on -top of the pie. Place in the oven to brown slightly.</p> - - -<h3>CUSTARD PIE</h3> - -<p>Line a pie dish with a crust, and fill with the following: -Three eggs, three tablespoonfuls of sugar, and one teaspoonful -of flour; beat thoroughly together, and add milk enough to fill -the dish. Bake slowly until set, but do not allow to boil. As -soon as it puffs, and a knife can be cut into the custard and -come out clean, it is done. To be eaten cold, and on the same -day as baked.</p> - - -<h3>PUMPKIN PIE</h3> - -<p>Cut the pumpkin in halves, remove the seeds, cut in slices, -and stew until dry and soft. Mash smooth, and for each pie -take one cup of stewed pumpkin, one-third cup of sugar, two -eggs, and about a pint of milk. Beat the eggs and sugar together, -stir in the pumpkin, and, lastly, add the milk; mix well, -and bake with an under crust only, until the custard is set. -Squash may be used instead of pumpkin. If more convenient,<span class="pagenum" id="Page_85">85</span> -two tablespoonfuls of flour may be used in place of the eggs. -A tablespoonful or two of molasses may also be added if -desired.</p> - -<div class="poetry-container"><div class="poetry"><div class="stanza"> - <div class="verse">What moistens the lip, and</div> - <div class="verse indent2">What brightens the eye,</div> - <div class="verse">What brings back the past,</div> - <div class="verse indent2">Like a good pumpkin pie?—<i>Whittier.</i></div> -</div></div></div> - - -<h3>PIE WITH UPPER CRUST ONLY</h3> - -<p>Take a deep pie dish, place a small cup upside down in the -middle of it, and fill the dish with fruit, adding sugar as desired. -Place a border of crust around the edge of the dish, put on the -top crust, ornament the edges, and bake.</p> - - -<h3>TARTS</h3> - -<p>Line shallow pie dishes or patty-pans with good crusts, fill -with the fruit, and bake. When done, remove from the oven, -and sprinkle with fine sugar.</p> - -<p>Small tarts may be made by rolling crust out thin, and cutting -in shapes with a cake cutter, using half of them for the -under crust, and the other half for tops; ornament the tops by -cutting small holes in the center with a thimble or small fancy -mold. Bake quickly, and when done put together with fruit -jelly.</p> - - -<h3>VEGETABLE PIE</h3> - -<p>Boil for a short time several potatoes and onions, after which -slice them into a deep, buttered pie dish in layers; add to each -layer a little sage and well-steeped tapioca, and season with -salt. Cover with a crust and bake. A very economical and -wholesome pie.</p> - - -<h3>SAVORY PIE</h3> - -<p>Soak one-half cup of tapioca in one cup of cold water for -one hour. Moisten enough stale bread in cold water to make -three cupfuls; put into a dish, and rub in two tablespoonfuls of -butter and one of flour. Then mix in one-half cup of stewed -fresh or canned tomatoes, two beaten eggs, one small onion -chopped fine, one tablespoonful of powdered sage, and salt to -taste. Put into a buttered pudding dish and pour over the -tapioca. Boil two eggs until hard, remove shells, cut into slices, -and place on top of the tapioca; add a few bits of butter, cover -with a crust, and bake in a moderate oven for twenty or thirty -minutes. Serve hot.</p> - - -<h3>MERINGUE FOR PIES</h3> - -<p>To each stiffly beaten white of an egg, add a tablespoonful -of sugar, and spread on the pie after it is baked and allowed to -cool slightly; place in the oven for a few minutes. Care should -be taken that the oven is not too hot, or the covering will be -tough and leathery.</p> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_86">86</span></p> - -<h2 class="invisible"><a name="CAKES" id="CAKES">CAKES</a></h2> - -<div class="figcenter"> -<img src="images/i_086a.jpg" alt="Cakes" /> -</div> - - -<div class="reduced"> - -<div class="poetry-container"><div class="poetry"><div class="stanza"> - <div class="verse">Feed sparingly, and defy the physician.</div> - <div class="verse">Who lives to eat, will die by eating.</div> -</div></div></div> - -<p>Whoever eats too much, or of food which is not healthful, -is weakening his powers to resist the clamors of other appetites -and passions.—“<i>Christian Temperance.</i>”</p> - -<p>The best seasoning for food is hunger.—<i>Socrates.</i></p> - -<p>Reason should direct, and appetite obey.—<i>Cicero.</i></p> - -<p>Men should be temperate in eating as well as drinking.—<i>Dr. -Brandreth.</i></p></div> - -<div class="figcenter"> -<img src="images/leaf.jpg" alt="Leaf separator" /> -</div> - -<div class="figleft"> -<img src="images/i_086b.jpg" alt="" /> -<div class="caption">Dover Egg Beater</div> -</div> -<p class="drop-cap"><span class="smcap">It</span> is important that all the necessary materials should be -gathered together before beginning the cake. If baking-powder -is used, allow a teaspoonful to each cup of flour; -sift it in the flour, and measure the sugar; have the pans -for baking in readiness. Beat the whites and yolks of eggs -separately in china bowls, using a -Dover egg-beater. The whites should -be beaten till stiff enough to cut with -a knife, the yolks till they cease to -froth and begin to thicken. Cream -the butter by beating it, first warming the dish by rinsing -with hot water, if the weather is cold. Then add the sugar -slowly, then the beaten yolks of eggs; add a little of the -milk, then a part of the flour, thus alternating with the milk -and flour till all are used, being careful to have the mixture -always of about the same consistency.</p> - -<p><span class="pagenum" id="Page_87">87</span></p> - -<p>Next fold in the stiffly beaten whites, add flavoring if -desired, and beat for a few moments. If fruit is used, fold -it in, well floured, the last thing, or it will sink to the bottom -of the cake.</p> - -<p>The baking is an important part of cake-making. The -oven should be at a proper temperature; if too hot at first, -the cake browns too quickly, and a crust is formed over the -top before the cake has sufficient time to rise; if not hot -enough, the air that has been beaten in escapes before the -heat has time to expand it; the result is that the cake is -coarse-grained and heavy.</p> - -<p>Have the oven less hot for cake than for bread, but -hotter for thin cake than for loaf cake. It is about right -for loaf cake made with butter when it turns a piece of -writing-paper a light brown in five minutes. About an -hour will be required to bake a loaf cake: from fifteen to -twenty minutes for small cakes and layer cakes.</p> - -<div class="figleft"> -<img src="images/i_087.jpg" alt="" /> -<div class="caption">Cake Pan</div> -</div> -<p>A tube cake pan, as shown in the accompanying cut, is -very good for baking ordinary cakes, -as the tube causes the cake to bake -more evenly, and renders it less liable -to fall.</p> - -<p>If it is necessary to move the cake -after putting it in the oven, it should be done carefully, as -jarring is liable to make it fall. A cake is done when a -clean broom straw passed through the thickest part comes -out clean.</p> - -<p>If a cake rises up, cracks open, and remains that way, -it has baked too fast, or too much flour has been used. To -bake properly, it should rise first on the edges, then in the -middle, crack open slightly, then settle till level, when it will -have closed nearly together again. The outside should be a -golden brown, the inside slightly moist, and fine grained.</p> - -<p><span class="pagenum" id="Page_88">88</span></p> - -<p>In beating the yolks of eggs where both eggs and milk -are used, first rinse the bowl in which the yolks are to be -beaten with a little of the milk.</p> - -<p>In beating the whites of the eggs, do not stop until they -are stiff, as they can not be beaten stiff after standing till -they have become liquid again. Eggs will beat stiffer if cold, -and beaten in a cold dish and in a cool room.</p> - -<p>Jelly for filling should be beaten till smooth, then spread -between the layers before they are quite cool. In using dessicated -cocoanut, first moisten it with a little sweet cream.</p> - -<p>Citron used in cake should be cut into fine strips. Currants -and raisins should be looked over, washed, dried, and -then be well floured before being added to the cake, as they -absorb moisture and tend to make the cake heavy. Rich cake -should be avoided. Sponge cake may be considered the -most healthful.</p> - -<p>To make sponge cake, beat the yolks till thick and light-colored, -then beat in the sugar, add lemon-juice, or other -liquid and flavoring to be used. Then add the stiffly beaten -whites, sift in the flour over them, and fold all in together -without stirring or beating. Beating sponge cake after -adding the flour makes it firm and tough, as also does the -addition of too much flour. Sponge cake should be put -together lightly and quickly, and baked at once.</p> - - -<h3>SPONGE CAKE</h3> - -<p>Beat the yolks of three eggs; then gradually add one cupful -of granulated sugar, one tablespoonful each of cold water and -lemon-juice. Add the beaten whites and one cupful of flour, -following general directions for making sponge cake as given -above.</p> - - -<h3>LEMON SPONGE CAKE</h3> - -<p>Take four eggs, one cup of sugar, one tablespoonful of lemon-juice, -with a little of the grated rind, and one cupful of flour. -Beat the yolks of the eggs to a foam, then beat in the sugar, -adding a little at a time; then add the lemon-juice and grated<span class="pagenum" id="Page_89">89</span> -rind; beat the whites of the eggs until very stiff, then lightly -fold and chop them into the mixture. Slowly sift in the flour, -carefully working it in. Do not beat after the flour has been -added. Bake in two layers, and put together with fruit jelly or -lemon honey. See <a href="#Page_40">page 40</a>.</p> - - -<h3>SPONGE LOAF CAKE</h3> - -<p>Break ten eggs into a large bowl, add two large cupfuls of -granulated sugar, and beat together for half an hour without -pausing. Then add one cupful of sifted flour, the juice and -grated rind of one lemon, and one-fourth cup of cold water. -Turn into deep pans, sprinkle the top lightly with powdered -sugar, and bake about an hour in a moderate oven.</p> - - -<h3>GEM CAKES</h3> - -<p>Beat to a foam the yolk of one egg, one cup of sugar, and -one cup of cold, thin, sweet cream; a little grated lemon rind -may be added for flavoring. Stir in slowly, beating thoroughly, -two cupfuls of flour into which a heaping tablespoonful of cornstarch -has been sifted. Beat until light and smooth; then add -the well-beaten whites of two eggs, stirring just enough to mix -them in. Turn into oiled, heated gem irons, and bake in a rather -quick oven.</p> - - -<h3>RICE CAKES</h3> - -<p>Separate four eggs; add a pinch of salt to the whites, beat -until stiff, then set in a cool place. Beat the yolks for several -minutes, then slowly add one cupful of sugar, beating continuously; -carefully fold in the beaten whites, and lastly add one-half -cup of flour, sifted before measuring, and mixed with one-half -cup of ground rice; work in carefully, and quickly turn the -mixture into oiled patty-pans, or drop by spoonfuls into a large -oiled baking pan, and bake in a quick oven.</p> - - -<h3>CREAM CAKE</h3> - -<p>One cupful each of sugar and sweet milk, one egg, one tablespoonful -of butter, two cupfuls of flour, and two teaspoonfuls -of baking-powder. Put together according to general directions. -Bake in three layers, and put together with a filling made as -follows: Heat one cupful of milk to boiling; to this add one-fourth -cup of sugar, one dessertspoonful of flour rubbed smooth -in a little cold milk reserved for this purpose, and one well-beaten -egg; boil until thickened, let cool a little, and spread -between the layers.</p> - - -<h3>NUT CAKE</h3> - -<p>One and one-half cups of sugar, two tablespoonfuls of butter, -two eggs, two cupfuls of flour, with two teaspoonfuls of baking-powder, -and one cupful of milk. Put together according to general -directions. Lastly, stir in one cupful of chopped nuts, and -bake in a moderate oven.</p> - -<p><span class="pagenum" id="Page_90">90</span></p> - - -<h3>FAVORITE CAKE</h3> - -<p>Beat together for nearly an hour one cupful each of flour -and rice flour, twelve eggs, two cupfuls of sugar, and a spoonful -of caraway seeds. Bake in a tube cake pan.</p> - - -<h3>LAYER CAKE</h3> - -<p>One and one-half cups sugar, half cup of butter, three eggs, -half cup of milk, and two heaping cups of sifted flour, with two -teaspoonfuls of baking powder. Bake in three layers, and put -together with a boiled frosting to which a cupful of chopped -nuts or raisins may be added.</p> - - -<h3>DELICATE CUP CAKE</h3> - -<p>Take two eggs, beaten separately, one cup of sugar, one cup -of rich milk, two cups of flour, and teaspoonful of vanilla. Make -according to general directions; bake in patty pans, or gem irons.</p> - - -<h3>RAISED FRUIT CAKE</h3> - -<p>Take one cup of light bread dough when ready for the pans, -put into a dish, and work into it one-half cup of oil or butter, -one egg well beaten, one cup of sugar, one-half cup of milk, -one and one-half cups of flour, and lastly one cup of English -currants or seedless raisins, chopped fine. Turn into an oiled -bread tin, let rise in a warm place for about an hour and a half, -or until light, then bake for nearly an hour in a moderate oven.</p> - - -<h3>FROSTING FOR CAKE</h3> - -<p>Beat the white of one egg until stiff, add a teaspoonful of -lemon-juice, then gradually add one scant cup of powdered -sugar; beat very hard; flavor as desired. To color it a delicate -pink, add a little currant or strawberry juice; a yellow tint may -be obtained by grating orange or lemon rind, and using two -tablespoonfuls of the juice, first straining through a cloth.</p> - - -<h3>BOILED FROSTING</h3> - -<p>Without stirring boil one cupful of sugar and two tablespoonfuls -of water in a saucepan until clear; then pour it upon -the stiffly beaten white of an egg, stirring well together, and -spread over the cake with a knife, which dip frequently into cold -water.</p> - - -<h3>CREAM ICING</h3> - -<p>To two tablespoonfuls of cream and one teaspoonful of vanilla -or other flavoring add enough confectioner’s sugar to make -it stiff enough to spread. Orange, or other fruit juice, may be -used in place of the cream.</p> - - -<h3>ORANGE ICING</h3> - -<p>Beat the yolk of one egg and add the juice and grated rind -of one orange and enough confectioner’s sugar to make it stiff -enough to spread.</p> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_91">91</span></p> - -<h2 class="invisible"><a name="Wholesome_Drinks" id="Wholesome_Drinks">Wholesome Drinks</a></h2> - -<div class="figcenter"> -<img src="images/i_091a.jpg" alt="Wholesome Drinks" /> -</div> - - -<div class="reduced"> - -<div class="poetry-container"><div class="poetry"><div class="stanza"> - <div class="verse">Write it underneath your feet,</div> - <div class="verse">Up and down the busy street;</div> - <div class="verse">Write it for the great and small,</div> - <div class="verse">In the palace, cottage, hall,—</div> - <div class="verse indent2">Where there’s drink there’s danger.</div> - <div class="verse indent20"><i>—Selected.</i></div> -</div></div></div> - -<p>Water is best.—<i>Pindar.</i></p> - -<p>Tea is a stimulant; coffee is a hurtful indulgence.</p> - -<p>Wine is a mocker, strong drink is raging; and whosoever is -deceived thereby is not wise.—<i>Solomon.</i></p> - -<p>If you wish to keep mind clear and body healthy, abstain -from all fermented liquors.—<i>Sydney Smith.</i></p> - -<p>Many who never touch alcohol ruin their health by tea.—<i>Hygiene -Review.</i></p> - -<p>Temperance is the parent of health, cheerfulness, and old -age.—<i>George Mogridge.</i></p></div> - - -<h3>CEREAL COFFEE</h3> - -<div class="figleft"> -<img src="images/i_091b.jpg" alt="" /> -<div class="caption">Coffee Strainer</div> -</div> -<p>To prepare, take three and one-half quarts of fresh bran, -one and one-half quarts corn-meal, two cupfuls -of molasses, and one cupful of boiling water; -mix all together thoroughly, bake in a large -dripping-pan in the oven till a rich brown -color; stir often to prevent scorching. Make -the same as ordinary coffee, only let boil a little longer.</p> - - -<h3>CRUST COFFEE</h3> - -<p>Brown stale pieces of brown or white bread in the oven -slowly to a golden brown; then crush with a rolling-pin. Put -the crumbs in a thin cloth bag, filling only half full, and tying -near the top; put the bag in the coffee-pot and turn on hot -water, allowing seven parts of water to one of crumbs. Boil -five or ten minutes. Remove the bag, bring the coffee to a boil -again, and serve with cream and sugar. This makes a very -smooth drink, and is especially nice for the sick.</p> - -<p><span class="pagenum" id="Page_92">92</span></p> - - -<h3>CORN COFFEE</h3> - -<div class="figleft"> -<img src="images/i_092a.jpg" alt="" /> -<div class="caption">Coffee Mill</div> -</div> -<p>Brown common field corn as brown as possible -without burning; then pound, or grind -coarsely in a coffee-mill, and place in a covered -can ready for use. In making the coffee, mix the -white of an egg with three tablespoonfuls of the -ground grain, pour over three or four cups of -boiling water, and steep for ten or fifteen minutes. -Serve with cream and sugar.</p> - -<p>Peas, wheat, barley, or rice may be prepared -in the same way.</p> - - -<h3>HOT MILK</h3> - -<p>Heat the milk in a double boiler until the surface becomes -wrinkled. It should be drunk a few sips at a time. A bowl of -hot milk and brown bread forms a nourishing meal.</p> - - -<h3>CAMBRIC TEA</h3> - -<p>Take a cup of boiling water, add a little cream, and sugar -to sweeten. A simple but pleasant and wholesome drink.</p> - - -<h3>EGG-NOG</h3> - -<p>Beat one egg and a teaspoonful of powdered sugar to a -foam; add the juice of half a lemon, pour into a glass and fill -up with cold water.</p> - - -<h3>EGG-NOG, HOT</h3> - -<p>Beat well together the yolk of one egg and a tablespoonful -of sugar; add one-half cup of hot milk or water, and the white -of the egg beaten to a stiff froth; stir lightly, and serve.</p> - - -<h3>LEMONADE, NO. 1</h3> -<div class="figright"> -<img src="images/i_092b.jpg" alt="" /> -<div class="caption">Lemon Drill</div> -</div> -<p>Roll the lemons till soft; cut into halves, and -with a lemon drill squeeze out sufficient juice to -make one cupful; add to this one cupful of white -sugar; as soon as the sugar dissolves, add about -two quarts of water, and serve. For lemon frappé -add the beaten whites of three eggs.</p> - - -<h3>LEMONADE, NO. 2</h3> - -<p>For each quart desired, take the juice of three or four lemons, -and the rind of one. Peel the rind very thin, getting just -the yellow; place it in a pitcher with the juice of the lemons -and from four to six tablespoonfuls of white sugar. Pour over -enough hot water to make a quart in all; cover at once, and -let stand until cold; or pour over a spoonful or two of boiling -water to dissolve the sugar, and add the necessary quantity of -cold water.</p> - -<p><span class="pagenum" id="Page_93">93</span></p> - - -<h3>HOT LEMONADE</h3> - -<p>To the juice of each lemon add a cupful of boiling water, -and sweeten to taste. Excellent for a cold.</p> - - -<h3>ORANGEADE</h3> - -<p>Choose nice, juicy, ripe oranges, and make the same as Lemonade -Nos. 1 and 2, only using less sugar. This will be found -a much nicer drink than many imagine. Try it.</p> - - -<h3>FRUIT JUICE LEMONADE</h3> - -<p>To a pint of lemonade prepared according to foregoing -recipes, add a half cup of strawberry, raspberry, blackberry, or -currant juice. This gives a nice color to the lemonade, besides -improving its flavor.</p> - - -<h3>PINEAPPLE LEMONADE</h3> - -<p>Make the lemonade as indicated above, and flavor with a -few spoonfuls of pineapple juice.</p> - - -<h3>GRAPEADE</h3> - -<p>Take two pounds of thoroughly ripe purple grapes, crush, -and strain the juice through a coarse cloth or jelly-bag. Add -to the juice three tablespoonfuls of white sugar, and dilute with -sufficient cold water to suit the taste.</p> - - -<h3>FRUIT JUICE DRINKS</h3> - -<p>Take a small quantity of the juice of any stewed or canned -fruit. Dilute with water, and add sugar according to the acidity -of the juice. When fruit juice is not available, similar drinks -may be made by dissolving fruit jelly in warm water, and allowing -to cool. Such drinks are especially refreshing for the -sick.</p> - - -<h3>FRUIT PUNCH</h3> - -<p>Boil two pounds of sugar and three quarts of water for five -minutes. Then strain, and add to it the juice of two lemons -and two oranges, and one pint of freshly grated pineapple. Let -stand for an hour or two, then add sufficient shaved ice to make -it palatable, a cupful of halved strawberries, a few raspberries, -and serve.</p> - - -<h3>BUTTERMILK</h3> - -<p>If rich and thick, drop into it a piece of ice; or if not, place -on ice till cool. This is a very healthful drink, for, after the -butter, which is the carbonaceous or heat-producing element, is -removed, a most refreshing, nourishing quality remains.</p> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_94">94</span></p> - -<h2 class="invisible"><a name="Specially_Prepared" id="Specially_Prepared">Specially Prepared -Health Foods</a></h2> - -<div class="figcenter"> -<img src="images/i_094.jpg" alt="Specially Prepared Health Foods. Nuts, Oils, Etc." /> -</div> - -<div class="reduced"> - -<p>O blessed health! thou art above all gold and treasure. He -who has thee has little more to wish for; and he who is so -wretched as to want thee, wants everything with thee.—<i>Sterne.</i></p> - -<p>Give a wise man health, and he will give himself every other -thing.—<i>Colton.</i></p> - -<p>It is health that makes your meat savory, your drink palatable, -your sleep refreshing, your delights delightful, and your -pleasures pleasurable.—<i>Combe.</i></p></div> - -<div class="figcenter"> -<img src="images/leaf.jpg" alt="Leaf separator" /> -</div> - - -<p class="drop-cap"><span class="smcap">The</span> world is in need of knowledge how to prepare -and use simple, inexpensive, healthful foods. As -diseases increase in the animal creation, it will be more -and more necessary for those who desire to preserve their -health to come back to the diet originally given to man,—a -diet consisting chiefly of fruits, grains, and nuts, and -various legumes, roots, and herbs. At the rate disease is -increasing at the present time, it will not be long before -it will be unsafe to use animal products of any kind. It -is well, therefore, for all to learn how to prepare foods -without them.</p> - -<p>Various nut, cereal, and legume preparations well supply -the place of flesh-meats. The different nut and vegetable -oils take the place of butter, cream, and other animal fats.</p> - -<p>In the use of nuts, care should be taken not to use them -too freely, as they are a very rich and concentrated form<span class="pagenum" id="Page_95">95</span> -of food. Eaten sparingly in their natural state in connection -with the meals, or properly combined with other less -concentrated foods, they fill an important place in a natural -dietary.</p> - -<p>A little experience in the use of vegetable oils will -convince any one that they are not only palatable, but far -more cleanly and wholesome than many of the ordinary -fats used in cooking.</p> - -<p>The following recipes are designed to aid especially in -preparing foods in this manner:—</p> - - -<h3>PEANUT BUTTER</h3> - -<div class="figright"> -<img src="images/i_095.jpg" alt="" /> -<div class="caption">Universal Chopper - and Nut-Butter Mill</div> -</div> -<p>Put the shelled peanuts in a pan in a slow -oven, leaving the door slightly ajar; allow to -stay in till so dry that the hulls will rub off -easily, but in no case allow to brown or burn. -When sufficiently dry, put into a bag, tie up -closely, and knead or roll on a table with the -hands until the husks are well loosened; separate -the husks from the nuts by turning from -one pan into another in the wind. Grind, and -cook for several hours in a double boiler with -no water added to the nuts. Put away to use -as occasion requires.</p> - - -<h3>PEANUT CREAM</h3> - -<p>Mix one tablespoonful of nut butter with two or three spoonfuls -of water to a smooth cream; then add one-half cupful of -water, a little salt, and stir well together.</p> - - -<h3>PEANUT MILK</h3> - -<p>Make the same as peanut cream, only add more water.</p> - - -<h3>ALMOND BUTTER</h3> - -<p>Pour boiling water over the shelled nuts, and let stand from -three to five minutes; then drain, and slip off the husks with -thumb and finger. Put in a warm place till thoroughly dry; -grind, and put away for future use.</p> - - -<h3>ALMOND MILK AND CREAM</h3> - -<p>Proceed the same as with peanut cream and milk, only using -a little more water.</p> - -<p><span class="pagenum" id="Page_96">96</span></p> - - -<h3>COCOANUT MILK AND CREAM</h3> -<div class="figleft"> -<img src="images/i_096.jpg" alt="" /> -<div class="caption">Cocoanut Scraper</div> -</div> -<p>Select good cocoanuts with milk in them. Let the milk out -of the soft eye; then, holding the nut in the left hand, strike -sharp, quick blows with a hammer or iron bar on the meridian -line, causing the nut -to revolve by tossing -it up slightly, when it -will break in halves. -Grate on an iron or steel cocoanut scraper, made as shown in -accompanying cut, placing the scraper board across a chair, -with a pan upon the floor to catch the grated nut, while the -operator sits upon the board, takes half of the broken nut in -the hollow of both hands, scraping it back and forth over the -sharp teeth till all the meat has been finely scraped from the -shell. For each grated nut pour over a quart of hot water; stir -well, then squeeze and strain through a strong, coarse cloth. -Empty the cocoanut from the cloth into a saucepan, pour over -a little more hot water, stir, and strain through the cloth a -second time, to get out all the milk. This makes cocoanut milk. -Using half the quantity of water makes good cream; or let the -milk stand an hour and skim off the top for thick cream.</p> - - -<h3>COCOANUT-OIL</h3> - -<p>Cocoanut-oil can generally be purchased in the market from -wholesale druggists, though it is sometimes difficult to get that -which is not rancid. It can be made by taking the cream from -a half dozen or dozen nuts, treated as above, only allowing the -milk to stand over night before skimming, and boiling the -cream in an iron vessel, without stirring, until all the water is -evaporated. When done, the sediment will be found browned, -and adhering to the bottom of the vessel. Bottle, and set away -for use.</p> - -<p>Ko-nut is a pure, refined cocoanut-oil, which does not turn -rancid, and is, therefore, very nice, and far preferable to the -cocoanut-oil ordinarily obtainable for cooking purposes.</p> - - -<h3>VEGETABLE OIL</h3> - -<p>There are various good cooking oils, among which may be -mentioned Wesson’s Cooking Oil, and Fairbank’s White Cooking -Oil, both refined products of cottonseed-oil. Olive-oil may -also be used in cooking.</p> - - -<h3>HOME-MADE GRANOLA</h3> - -<p>Take slices of brown, white, or whole wheat bread, place in -a moderate oven until a light brown, break in pieces, and grind -coarsely through a mill. Or, take a cup each of wheat-meal -and white flour, one-half cup each of corn-meal and rolled oats -or corn-meal and rye flour, and enough cold water to make a -stiff dough; knead well, roll thin, cut in squares, and bake until<span class="pagenum" id="Page_97">97</span> -dry and brittle; grind coarsely, and serve with thin cream, hot -or cold milk, cocoanut milk, or fruit juice; or to each pint of -boiling milk or water stir in one cupful of granola, add a little -salt, cook a few minutes, and serve.</p> - - -<h3>NUTMEAT</h3> - -<p>Take one cup of peanut butter, one and one-half cups hot -water, three heaping tablespoonfuls of gluten, and one level teaspoonful -of salt. Mix all well together, and cook in a double -boiler from four to five hours. A small onion grated fine and a -teaspoonful of powdered sage may be added if desired.</p> - - -<h3>PROTOSE STEAK</h3> - -<p>Cut protose into slices half an inch thick. Lay on an oiled -tin and place in the oven until nicely browned.</p> - - -<h3>PROTOSE CUTLETS</h3> - -<p>Take one pound of protose and cut into slices three or four -inches long and one inch wide, lay on an oiled tin, and place -in the oven till well heated; have ready an egg well beaten, to -which add a sprinkle of salt; take the protose from the oven, -and dip each piece in the beaten egg, then roll in fine bread -crumbs, place back on the pan, and set in the oven until nicely -browned.</p> - - -<h3>NUT GRAVY</h3> - -<p>Blend one tablespoonful of nut butter with a little water; -stir it into a pint of boiling water; salt, and thicken with two -tablespoonfuls of browned flour moistened with cold water; -boil five or ten minutes. A few spoonfuls of stewed, strained -tomatoes will improve it. Nice with vegetables or toasts.</p> - - -<h3>EGGS IN NEST ON ZWIEBACK</h3> - -<p>Take six eggs, or as many as required, break, and separate, -by putting all the whites in one bowl and each yolk in a cup -by itself containing a spoonful or two of cold water. Moisten -six slices of zwieback by pouring over them hot water and -quickly draining, and place side by side in a large shallow -baking pan. Beat the whites of the eggs until very stiff, and -place an equal amount on top of each slice of zwieback. Make -a hollow in the center of the whites, lift the yolks out of the -water from the cups with a tablespoon, being careful not to -break them, and place a yolk in each hollow. Sprinkle over a -little salt, and place in the oven until the whites are a delicate -brown. Serve as soon as done. A nice dish for the sick.</p> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_98">98</span></p> - -<h2 class="invisible"><a name="Simple_Dishes" id="Simple_Dishes">Simple Dishes -For The Sick.</a></h2> - -<div class="figcenter"> -<img src="images/i_098.jpg" alt="Simple Dishes For The Sick." /> -</div> - - -<div class="reduced"> -<div class="poetry-container"><div class="poetry"><div class="stanza"> - <div class="verse">Health—thou chiefest good,</div> - <div class="verse indent2">Bestow’d by heaven,</div> - <div class="verse">But seldom understood.</div> - <div class="verse indent20">—<i>Lucan.</i></div> -</div></div></div> - -<p>Diet cures more than doctors.—<i>Scotch Proverb.</i></p> - -<p>A merry heart doeth good like a medicine.—<i>Solomon.</i></p> - -<p>Health is not quoted in the markets, because it is without -price.—<i>Selected.</i></p> - -<p>The best physicians are Dr. Diet, Dr. Quiet, and Dr. Merryman.—<i>Selected.</i></p> - -<p>The less the attention is called to the stomach the better. -If you are in constant fear that your food will hurt you, it most -assuredly will. Forget your troubles; think of something cheerful.—“<i>Christian -Temperance.</i>”</p></div> - -<div class="figcenter"> -<img src="images/leaf.jpg" alt="Leaf separator" /> -</div> - - -<p class="drop-cap"><span class="smcap">Food</span> for the sick should generally be of a very simple -character. It should be such as will furnish the most -nourishment with the least tax upon the digestive organs. -It should be prepared with care and scrupulous cleanliness, -well cooked, and served in the most inviting manner. Cover -the tray with clean white linen, and use the daintiest dishes -the house affords.</p> - -<p>Other dishes suitable for the sick may be found among -the Toasts, Breads, Fruits, Wholesome Drinks, etc.</p> - - -<h3>GLUTEN GRUEL</h3> - -<p>For each cupful of boiling milk stir in one tablespoonful of -gluten meal; add a little salt, let boil a moment, and serve.</p> - -<p><span class="pagenum" id="Page_99">99</span></p> - - -<h3>ARROWROOT GRUEL</h3> - -<p>Rub one teaspoonful of arrowroot smooth in a tablespoonful -of cold water; pour over it two cups of boiling water, stirring -continually; set the saucepan in hot water till the arrowroot is -thoroughly cooked; turn into a pitcher, add a little sugar to -sweeten, and flavor with a little lemon peel.</p> - - -<h3>GRAHAM GRUEL</h3> - -<p>Into three cups of actively boiling water, stir one small cup -of sifted Graham flour mixed to a paste with a cup of cold -water or milk. Add a little salt, and cook until done. Add -a small quantity of cream or rich milk, and serve. An excellent -breakfast dish for well people also, especially for children.</p> - - -<h3>CREAMED GRUEL</h3> - -<p>Cook one tablespoonful of rolled oats in a scant pint of -water until tender; then strain through a sieve. Add one-half -cup of thin cream, and salt to taste; let just come to a boil, -remove from the fire, then stir in the whites of two eggs beaten -to a stiff froth. Add a little sugar if desired.</p> - - -<h3>RICE GRUEL</h3> - -<p>Wet one teaspoonful of rice flour in a little cold milk, and -stir into one pint of boiling water; salt slightly, and boil until -transparent. Flavor with lemon peel.</p> - - -<h3>MILK GRUEL</h3> - -<p>Heat one cup of milk to boiling, and stir in one tablespoonful -of fine oatmeal; add a cup of boiling water, and cook until -the meal is thoroughly done. Season with a little salt.</p> - - -<h3>ONION GRUEL</h3> - -<p>Boil a few sliced onions until tender in a pint of fresh milk, -adding a little oatmeal; season with salt. Good for colds.</p> - - -<h3>LEMONADE, HOT AND COLD</h3> - -<p>Make as indicated on <a href="#Page_92">page 92</a>.</p> - - -<h3>APPLE WATER</h3> - -<p>Take three ripe, tart, juicy apples, wash and wipe, but do -not pare; slice into a quart of hot water; let stand until cool, -pour off the water, and sweeten it to taste.</p> - - -<h3>RICE WATER</h3> - -<p>Put into a saucepan one-half cup of well-washed rice; add -three cups of cold water, and boil for thirty minutes. Strain, -season with salt, and serve.</p> - -<p><span class="pagenum" id="Page_100">100</span></p> - - -<h3>BARLEY WATER</h3> - -<p>Put two tablespoonfuls of pearl barley into a cupful of boiling -water, and let simmer a few minutes; drain, and add two -quarts of boiling water with a few figs and seeded raisins -chopped fine. Cook slowly until reduced one-half; strain; add -sugar to taste, and a little of the juice and rind of a lemon if -desired.</p> - - -<h3>BAKED APPLE</h3> - -<p>Bake a nice, tart apple, as directed on <a href="#Page_37">page 37</a>; serve with -cream, or, when done, cover with a meringue made of the -beaten white of an egg and a teaspoonful of powdered sugar, -and lightly brown in the oven.</p> - - -<h3>CUP CUSTARD</h3> - -<p>To one well-beaten egg add a tablespoonful of sugar, turn -into a cup, and fill up the cup with milk, stirring all together. -Set the cup in a basin of hot water, and bake in the oven until -just set. Serve from the cup in which it was baked. The custard -may be flavored with lemon or vanilla, if desired.</p> - - -<h3>BEAN BROTH</h3> - -<p>Look over and wash one cupful of beans, and put to cook -in plenty of water, replenishing with hot water occasionally, if -necessary. Cook slowly until tender, when there should be but -little more than a cupful of broth remaining. Drain this off, -season with a spoonful of cream, a little salt, and serve hot.</p> - - -<h3>WHITE OF EGG AND MILK</h3> - -<p>Beat the white of an egg to a stiff froth, and stir briskly into -a glass of cold milk. Good for persons with weak digestion.</p> - - -<h3>STEAMED EGG</h3> - -<p>Break an egg into an egg-cup or patty-pan, sprinkle slightly -with salt, and steam over boiling water until the white is set.</p> - - -<h3>SCRAMBLED EGG</h3> - -<p>Heat two tablespoonfuls of water in a saucepan, break into -it a fresh egg, and stir lightly until set, but not stiff. Add salt, -and serve on toast.</p> - - -<h3>BAKED MILK</h3> - -<p>Put the milk into an earthen jar, cover the opening with a -white paper, and bake in a moderate oven until thick as cream. -May be taken by the most delicate stomach.</p> - - -<h3>TAPIOCA CUP CUSTARD</h3> - -<p>Soak one tablespoonful of tapioca in a small cup of milk for -two hours; then stir in the beaten yolk of a fresh egg, a tea<span class="pagenum" id="Page_101">101</span>spoonful -of sugar, and a very little salt; turn into a cup, and -bake in the oven for twelve or fifteen minutes.</p> - -<div class="poetry-container"><div class="poetry"><div class="stanza"> - <div class="verse">Will fortune never come with both hands full,</div> - <div class="verse">And write her fair words still in foulest letters?</div> - <div class="verse">She either gives a stomach, and no food,—</div> - <div class="verse">Such are the poor, in health, or else a feast,</div> - <div class="verse">And takes away the stomach,—such are the rich,</div> - <div class="verse">That have abundance, and enjoy it not.</div> - <div class="verse indent20">—<i>Shakespeare.</i></div> -</div></div></div> - - -<h3 class="invisible"><a name="Food_For_Infants" id="Food_For_Infants"><span class="smcap">Food For Infants</span></a></h3> - -<div class="figcenter"> -<img src="images/i_101.jpg" alt="Food For Infants" /> -</div> - - - -<h3>OATMEAL WATER AND MILK</h3> - -<p>For an infant under three months, put one tablespoonful of -fine oatmeal into a pint of boiling water, boil for an hour, replenishing -with boiling water to keep the quantity good; strain, -and add one cup of sterilized milk. Feed in bottle. For infants -from three to six months, use equal portions of milk and oatmeal -water, and after six months, two-thirds milk.</p> - - -<h3>SUBSTITUTE FOR MOTHER’S MILK, NO. 1</h3> - -<p>Take one ounce cow’s milk, two ounces cream, three drams -milk sugar, one grain bicarbonate of soda, and one ounce of -water. Increase the quantity of milk and cream as the child -gets older.</p> - - -<h3>SUBSTITUTE FOR MOTHER’S MILK, NO. 2</h3> - -<p>Take one tablespoonful of cream, four of milk, two of limewater, -and four of sweetened water. Sugar of milk, two ounces -to a pint of water, is preferable to ordinary sugar for preparing -the sweetened water. This will generally agree with the most -delicate stomach.</p> - - -<h3>WHITE OF EGG AND WATER</h3> - -<p>Stir well the white of an egg into a cupful of as warm water -as can be used without coagulating the egg. Good for infants -suffering with extremely weak digestion, and unable to take -milk.</p> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_102">102</span></p> - -<h2 class="invisible"><a name="Miscellaneous" id="Miscellaneous"><span class="smcap">Miscellaneous</span></a></h2> - -<div class="figcenter"> -<img src="images/i_102.jpg" alt="Miscellaneous" /> -</div> - - -<h3>TO STERILIZE MILK</h3> - -<p>As soon as received, heat to nearly the boiling-point; then -remove from the fire, and cool as quickly as possible, by -pouring it into clean pans, previously scalded, and placing -these in cold water.</p> - - -<h3>COTTAGE CHEESE</h3> - -<p>Set a pan containing a quart or more of thick, sour milk -in a pan of hot water, or on the back of the stove; as soon as -the whey separates from the curd, line a colander with a cloth, -pour in the scalded milk, tie the corners of the cloth together, -and hang up till well drained; put into a bowl, add one-fourth -teaspoonful of salt, and enough sweet cream to make as moist -as desired; mix smooth with a spoon, turn lightly into a dish, -and serve.</p> - - -<h3>HOMINY OR HULLED CORN</h3> - -<p>To hull four quarts of corn, use one heaping tablespoonful -of soda, and water enough to cover the corn. Boil for four -hours, or until the hull is well loosened and can be readily -removed. Then wash in cold water thoroughly, stirring, rubbing, -and rinsing until the hulls have all been turned off. Soak -in clear water overnight to remove all traces of soda, and cook -in a kettle or large saucepan all day in clear water, stirring -occasionally to prevent burning on the bottom, and replenishing -with hot water as needed. Season with salt, put into a -jar, and keep in a cool place.</p> - - -<h3>DRIED SWEET CORN</h3> - -<p>Remove the husks and silks, boil and cut from the cob as -directed for stewed sweet corn on <a href="#Page_57">page 57</a>. Spread thinly on -a cloth or on shallow tins, and place in the sun to dry. Turn -over occasionally, take in in the evening, and put out to dry -every day until thoroughly hard and dry. To keep off flies -and insects, cover with mosquito webbing. Corn may also be -dried in a warm, open oven, if careful not to allow the oven -to get too hot. When dry, soak and cook the same as stewed -sweet corn, only longer; or with beans soaked overnight.</p> - - -<h3>DRIED APPLES</h3> - -<p>Take good, ripe apples, pare, quarter, core, and cut into thin<span class="pagenum" id="Page_103">103</span> -slices; spread on shallow tins, and place in the oven until well -heated through, then in the sun or in a moderate, open oven -until thoroughly dried. Turn the fruit over occasionally each -day while drying. Wire screens or webbings are serviceable -in keeping off the flies. Other fruits may be dried in a similar -manner.</p> - - -<h3>POP-CORN</h3> - -<p>Shell, and place a handful in a wire popper or frying-pan, -covering tightly; shake constantly over a hot fire, being careful -not to burn. When the popping ceases, it is done; add a little -salt and butter; mix with it a little thick sugar sirup, or molasses -boiled down, and press it into balls with the hands -slightly oiled.</p> - - -<h3>TO KEEP APPLES, ORANGES, AND LEMONS</h3> - -<p>Wrap each separately in tissue paper, and lay so as not to -touch each other, in a cool, dry place.</p> - - -<h3>TO KEEP EGGS</h3> - -<p>To twelve quarts of water add two pints of fresh, slaked -lime and one pint of common salt; mix well, immerse newly-laid -eggs, and set in a cool place. Or, dip the eggs into a -solution of gum arabic—equal parts gum and water—let dry, -then dip again. When dry, wrap separately in paper, and pack -in sawdust, bran, or salt.</p> - - -<h3>TO PRESERVE LEMON-JUICE</h3> - -<p>When lemons are cheap, purchase several dozen at once. -With the hand press each lemon on the table, rolling it back -and forth briskly a few times; cut into halves, and extract the -juice with a lemon drill into a bowl or tumbler,—never into -a tin; strain the juice through a wire strainer, colander, or -coarse cloth to remove the seeds and pulp; add a pint of water -and a pound of white sugar to the juice of each dozen lemons, -and boil in an enameled saucepan for about ten minutes; then -bottle and set in a cool place, and it is ready for use. A tablespoonful -or two of the sirup in a glass of water makes a cooling, -healthful drink.</p> - - -<h3>COOKED PINEAPPLE</h3> - -<p>Pare with a sharp knife, cut into thin slices, divide the -slices into quarters, put into a saucepan with one-half cup of -water, and a very little sugar for each pineapple; cover with -a china plate or enameled lid, and cook slowly for about two -hours.</p> - - -<h3>TO FROST FRUITS</h3> - -<p>Secure nice bunches of cherries, currants, grapes, or berries -with the stems on; dip them into the stiffly beaten white of<span class="pagenum" id="Page_104">104</span> -an egg, then into powdered sugar, and place on a plate or -clean white paper so as not to touch each other, to dry. Then -place the fruit on a glass dish, chill, and serve.</p> - - -<h3>UNLEAVENED BREAD FOR SACRAMENTAL USE</h3> - -<p>Take three cups of white flour, half a cup of thick sweet -cream, a pinch of salt, and a little cold water. Sift the flour -into a dish, add the salt and cream, and rub together -thoroughly; then moisten with cold water till of the consistency -of thick pie crust. Knead and roll well with the hand -for fifteen minutes; then roll out to about a quarter of an -inch in thickness, and cut into cakes four inches square. Mark -out each cake into half-inch squares with a knife, so that when -baked it may easily be broken, and prick each square with a -fork to prevent blistering. Lay on floured baking tins, and -bake in a quick oven, being careful not to scorch or burn.</p> - - -<h3>UNFERMENTED WINE FOR SACRAMENTAL USE</h3> - -<p>Secure good grapes, the small, dark wine grape is preferable, -and proceed as with grape juice on <a href="#Page_46">page 46</a>.</p> - - -<h3>TO CUT LEMONS FOR GARNISHING</h3> - -<p>Divide slices of lemons into four parts, and use on salads -and other dishes, placing the points toward the center.</p> - - -<h3>HOW TO CUT BREAD</h3> -<div class="figleft"> -<img src="images/i_104.jpg" alt="" /> -<div class="caption">Bread Knife</div> -</div> -<p>Bread should be cut into smooth, even slices, not too thick, -the full length or width of the -loaf. If large, the slices may be -divided. The Clauss, or scalloped-edged, -bread-knife does the work nicely. If bread or -cake is to be cut while warm, the knife should first be heated.</p> - - -<h3>NUT RELISH</h3> - -<p>Take one cup of almond or peanut butter, one cup of dried -figs, or seedless raisins, and one cup of gluten. Mix well -together, then grind twice through a nut mill. Mold into a -square pan, then cut into inch squares one-half inch thick, -similar in size to caramels.</p> - - -<h3>NUT DAINTIES</h3> - -<p>Crack English walnuts so as not to break the meats. Take -the two halves from each nut and press on each side of a nut -relish square. When sufficient are prepared, place in a dish -with an equal number of olives.</p> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_105">105</span></p> - - - - -<h3 id="A_WEEKS_MENU">A WEEK’S MENU</h3> - - - -<div class="center small"> -<table class="brdr" cellpadding="2" cellspacing="0" summary=""> -<tr> - <td colspan="2">FIRST DAY</td> -</tr> -<tr> - <td colspan="2"><i>Breakfast</i></td> -</tr> -<tr> - <td colspan="2">Fresh Fruit</td> -</tr> -<tr> - <td>Oatmeal Mush</td> - <td>Breakfast Rolls</td> -</tr> -<tr> - <td>Zwieback</td> - <td>Stewed Fruit</td> -</tr> -<tr> - <td>Cereal</td> - <td>Coffee</td> -</tr> -<tr> - <td colspan="2"><i>Dinner</i></td> -</tr> -<tr> - <td colspan="2">Split Pea Soup</td> -</tr> -<tr> - <td colspan="2">Mashed Potatoes with Brown Sauce</td> -</tr> -<tr> - <td colspan="2">Scalloped Tomatoes Brown Bread</td> -</tr> -<tr> - <td>French Rolls</td> - <td>Baked Apples</td> -</tr> -<tr> - <td colspan="2">Rice Custard</td> -</tr> -<tr> - <td class="tdbt" colspan="2">SECOND DAY</td> -</tr> -<tr> - <td colspan="2"><i>Breakfast</i></td> -</tr> -<tr> - <td colspan="2">Fresh Fruit</td> -</tr> -<tr> - <td colspan="2">Corn Flakes</td> -</tr> -<tr> - <td>Graham Gems</td> - <td>Whole Wheat Crisps</td> -</tr> -<tr> - <td>Egg Toast</td> - <td>Cereal Coffee</td> -</tr> -<tr> - <td colspan="2"><i>Dinner</i></td> -</tr> -<tr> - <td colspan="2">Potato Soup</td> -</tr> -<tr> - <td>Boiled Potatoes</td> - <td>Baked Beans</td> -</tr> -<tr> - <td colspan="2">Stewed Cauliflower</td> -</tr> -<tr> - <td>Brown and White Bread</td> - <td>Rusks</td> -</tr> -<tr> - <td>Bananas</td> - <td>Pumpkin Pie</td> -</tr> -<tr> - <td class="tdbt" colspan="2">THIRD DAY</td> -</tr> -<tr> - <td colspan="2"><i>Breakfast</i></td> -</tr> -<tr> - <td colspan="2">Boiled Rice</td> -</tr> -<tr> - <td>Baked Potatoes</td> - <td>Plain Omelet</td> -</tr> -<tr> - <td>Cream Toast</td> - <td>Sticks</td> -</tr> -<tr> - <td colspan="2">Hot Milk</td> -</tr> -<tr> - <td colspan="2"><i>Dinner</i></td> -</tr> -<tr> - <td colspan="2">Bean Soup</td> -</tr> -<tr> - <td>Mashed Potatoes</td> - <td>Stewed Turnips</td> -</tr> -<tr> - <td colspan="2">Brown and White Bread</td> -</tr> -<tr> - <td>Peach Pie</td> - <td>Fruit Biscuit</td> -</tr> -<tr> - <td class="tdbt" colspan="2">FOURTH DAY</td> -</tr> -<tr> - <td colspan="2"><i>Breakfast</i></td> -</tr> -<tr> - <td>Fresh Apples</td> - <td>Cream of Wheat</td> -</tr> -<tr> - <td colspan="2">Toast with Cream</td> -</tr> -<tr> - <td>Rice Waffles</td> - <td>Stewed Pears</td> -</tr> -<tr> - <td>Cereal</td> - <td>Coffee</td> -</tr> -<tr> - <td colspan="2"><i>Dinner</i></td> -</tr> -<tr> - <td colspan="2">Lentil Soup</td> -</tr> -<tr> - <td colspan="2">Baked Sweet Potatoes, Cream Sauce</td> -</tr> -<tr> - <td colspan="2">Tomato Salad</td> -</tr> -<tr> - <td colspan="2">Boiled Beans with Rice</td> -</tr> -<tr> - <td>Corn-meal Gems</td> - <td>Sago Pudding</td> -</tr> -<tr> - <td class="tdbt" colspan="2">FIFTH DAY</td> -</tr> -<tr> - <td colspan="2"><i>Breakfast</i></td> -</tr> -<tr> - <td colspan="2">Fresh Fruit</td> -</tr> -<tr> - <td colspan="2">Graham Mush with Dates</td> -</tr> -<tr> - <td>Oatmeal</td> - <td>Gems Baked Sweet Apples</td> -</tr> -<tr> - <td>Berry Toast</td> - <td>Cambric Tea</td> -</tr> -<tr> - <td colspan="2"><i>Dinner</i></td> -</tr> -<tr> - <td colspan="2">Vegetable Soup</td> -</tr> -<tr> - <td>Potatoes with Cream</td> - <td>Stewed Asparagus</td> -</tr> -<tr> - <td colspan="2">Boiled Sweet Corn</td> -</tr> -<tr> - <td colspan="2">Brown and White Bread</td> -</tr> -<tr> - <td>Stewed Prunes</td> - <td>Cream Pie</td> -</tr> -<tr> - <td class="tdbt" colspan="2">SIXTH DAY</td> -</tr> -<tr> - <td colspan="2"><i>Breakfast</i></td> -</tr> -<tr> - <td colspan="2">Corn-meal Mush</td> -</tr> -<tr> - <td>Rice Cakes</td> - <td>Stewed Fruit</td> -</tr> -<tr> - <td>Whole Wheat Bread</td> - <td>Egg Toast</td> -</tr> -<tr> - <td colspan="2">Cereal Coffee or Hot Milk</td> -</tr> -<tr> - <td colspan="2"><i>Dinner</i></td> -</tr> -<tr> - <td colspan="2">Rice Soup</td> -</tr> -<tr> - <td>Mashed Potatoes</td> - <td>Green Peas</td> -</tr> -<tr> - <td colspan="2">Succotash</td> -</tr> -<tr> - <td colspan="2">Brown and White Bread</td> -</tr> -<tr> - <td>Apple Float</td> - <td>Raised Biscuits</td> -</tr> -<tr> - <td class="tdbt" colspan="2">SABBATH</td> -</tr> -<tr> - <td colspan="2"><i>Breakfast</i></td> -</tr> -<tr> - <td colspan="2">Oranges and Bananas</td> -</tr> -<tr> - <td colspan="2">Graham Mush with Dates</td> -</tr> -<tr> - <td colspan="2">Stewed Prunes</td> -</tr> -<tr> - <td colspan="2">Parker House Rolls</td> -</tr> -<tr> - <td colspan="2">Brown and White Bread</td> -</tr> -<tr> - <td>Cereal</td> - <td>Coffee</td> -</tr> -<tr> - <td colspan="2"><i>Dinner</i></td> -</tr> -<tr> - <td colspan="2">Split Pea and Vermicelli Soup</td> -</tr> -<tr> - <td colspan="2">Baked Beans</td> -</tr> -<tr> - <td>Warmed-up Potatoes</td> - <td>Fruit Buns</td> -</tr> -<tr> - <td colspan="2">Brown and White Bread</td> -</tr> -<tr> - <td>Lemon or Prune Pie</td> - <td>Orangeade</td> -</tr> -<tr> - <td colspan="2">Fresh Fruit and Nuts</td> -</tr> -</table></div> - -<p><span class="smcap">Note.</span>—The above is simply suggestive, and may be simplified, enlarged, -or varied as desired. It is not supposed that every person shall necessarily -eat everything indicated for each meal. Some will prefer the grain and -vegetable dishes; others the grain and fruit. If a third meal is eaten, -either at middle or close of day, it should be light and simple,—a mere lunch.</p> - - - -<p><span class="pagenum" id="Page_106">106</span></p> - -<h3 class="invisible"><a name="REMEMBER_THE_SABBATH_DAY_TO_KEEP_IT_HOLY" id="REMEMBER_THE_SABBATH_DAY_TO_KEEP_IT_HOLY">“REMEMBER THE SABBATH DAY TO KEEP IT HOLY”</a></h3> - -<div class="figcenter"> -<img src="images/i_106.jpg" alt="“REMEMBER THE SABBATH DAY TO KEEP IT HOLY”" /> -</div> - - -<h4>SABBATH DINNERS</h4> - -<p>The Sabbath is the day of rest. In order that it may be -devoted by all to religious exercises, holy meditation, and -spiritual delight, it should be as free as possible from the -ordinary duties and cares of life. To make it thus, preparation -on the day before is necessary. The Lord calls the day before -the Sabbath “the preparation” day. Luke 23:54. Of the work -to be done on this day he says: “To-morrow is the rest of the -holy Sabbath unto the Lord: bake that which ye will bake -to-day, and seethe [boil] that ye will seethe; and that which -remaineth over lay up for you to be kept until the morning.” -Ex. 16:23.</p> - -<p>The Sabbath should not be made a day of feasting. The -labor of the week being laid aside, a moderate amount of plain, -wholesome food is all that is necessary. To gormandize on -this day, as is the custom with many, causes the mind to become -dull and stupid, and unfits it for spiritual devotion.</p> - -<p>With proper planning, very little, if any, cooking need ever -be done on the Sabbath, aside from simply warming over -some of the foods prepared the previous day.</p> - -<p>Brown bread, fruit bread-sticks, or French rolls; warmed -up potatoes, or potatoes with cream; baked or boiled beans; -split pea or lentil soup, with croutons; sago, tapioca, or some -other simple pudding or pie; canned or stewed fruit; and fresh -fruits and nuts, make an excellent Sabbath dinner. All these -may be prepared on the previous day. The potatoes may be -boiled ready to warm up, the beans baked or boiled, the peas -or lentils cooked and rubbed through a colander ready to add -the seasoning and necessary water for soup, the croutons prepared, -the fruit stewed, the pudding or pie baked, and the nuts -cracked. Then the dinner may be made ready quickly, and -with but little effort.</p> - -<p><span class="pagenum" id="Page_107">107</span></p> - - -<h3>FOOD COMBINATIONS</h3> - -<p>Because of their chemical nature, the time required to digest -them, and the place where, and the juices with which, they are -digested, some foods do not combine as well as others. While -the young and those with sound stomachs and vigorous digestion -may experience little or no inconvenience from improper -and more varied combinations, to continue their use is likely -in time seriously to impair the digestion. Dyspeptics and -those troubled with slow digestion will find it to their advantage -to avoid such combinations as fruits and vegetables, -milk and vegetables, sugar and milk, milk and fruits; and, when -fruits are taken, to eat them at the close of the meal. The -following are good combinations: Grains and fruits; fruits and -nuts; grains, fruits, and nuts; grains, legumes, and vegetables; -grains and milk. An excellent rule to follow is to avoid a large -variety at any meal, and let natural cravings indicate largely the -kinds of food eaten. Above all, use common sense, and relish -what you eat.</p> - - -<h3>TIME REQUIRED TO DIGEST VARIOUS FOODS</h3> - - -<div class="center"> -<table border="0" cellpadding="4" cellspacing="0" summary=""> -<tr> - <td class="tdl"></td> - <td>Hrs.</td> - <td>Mins.</td> -</tr> -<tr> - <td class="tdl">Rice</td> - <td>1</td> - <td>00</td> -</tr> -<tr> - <td class="tdl">Apples, sweet, mellow, raw</td> - <td>1</td> - <td>00</td> -</tr> -<tr> - <td class="tdl">Granola</td> - <td>1</td> - <td>00</td> -</tr> -<tr> - <td class="tdl">Eggs, whipped</td> - <td>1</td> - <td>30</td> -</tr> -<tr> - <td class="tdl">Trout, boiled</td> - <td>1</td> - <td>30</td> -</tr> -<tr> - <td class="tdl">Venison, broiled</td> - <td>1</td> - <td>35</td> -</tr> -<tr> - <td class="tdl">Sago</td> - <td>1</td> - <td>45</td> -</tr> -<tr> - <td class="tdl">Tapioca</td> - <td>2</td> - <td>00</td> -</tr> -<tr> - <td class="tdl">Barley</td> - <td>2</td> - <td>00</td> -</tr> -<tr> - <td class="tdl">Eggs raw</td> - <td>2</td> - <td>00</td> -</tr> -<tr> - <td class="tdl">Apples, sour, mellow, raw</td> - <td>2</td> - <td>00</td> -</tr> -<tr> - <td class="tdl">Milk, boiled</td> - <td>2</td> - <td>00</td> -</tr> -<tr> - <td class="tdl">Milk, raw</td> - <td>2</td> - <td>15</td> -</tr> -<tr> - <td class="tdl">Turkey, boiled</td> - <td>2</td> - <td>25</td> -</tr> -<tr> - <td class="tdl">Parsnips, boiled</td> - <td>2</td> - <td>30</td> -</tr> -<tr> - <td class="tdl">Potatoes, baked</td> - <td>2</td> - <td>30</td> -</tr> -<tr> - <td class="tdl">Beans, string, boiled</td> - <td>2</td> - <td>30</td> -</tr> -<tr> - <td class="tdl">Cabbage, raw</td> - <td>2</td> - <td>30</td> -</tr> -<tr> - <td class="tdl">Turkey, roasted</td> - <td>2</td> - <td>30</td> -</tr> -<tr> - <td class="tdl">Goose, roasted</td> - <td>2</td> - <td>30</td> -</tr> -<tr> - <td class="tdl">Lamb, boiled</td> - <td>2</td> - <td>30</td> -</tr> -<tr> - <td class="tdl">Oysters, raw</td> - <td>2</td> - <td>55</td> -</tr> -<tr> - <td class="tdl">Eggs, soft boiled</td> - <td>3</td> - <td>00</td> -</tr> -<tr> - <td class="tdl">Beef, lean, raw, roasted</td> - <td>3</td> - <td>00</td> -</tr> -<tr> - <td class="tdl">Beefsteak, broiled</td> - <td>3</td> - <td>00</td> -</tr> -<tr> - <td class="tdl">Chicken soup, boiled</td> - <td>3</td> - <td>00</td> -</tr> -<tr> - <td class="tdl">Mutton, broiled</td> - <td>3</td> - <td>00</td> -</tr> -<tr> - <td class="tdl">Bean soup</td> - <td>3</td> - <td>00</td> -</tr> -<tr> - <td class="tdl">Mutton, roasted</td> - <td>3</td> - <td>15</td> -</tr> -<tr> - <td class="tdl">Bread, corn-meal</td> - <td>3</td> - <td>15</td> -</tr> -<tr> - <td class="tdl">Mutton soup</td> - <td>3</td> - <td>30</td> -</tr> -<tr> - <td class="tdl">Bread, white</td> - <td>3</td> - <td>30</td> -</tr> -<tr> - <td class="tdl">Potatoes, boiled</td> - <td>3</td> - <td>30</td> -</tr> -<tr> - <td class="tdl">Turnips, boiled</td> - <td>3</td> - <td>30</td> -</tr> -<tr> - <td class="tdl">Eggs, hard boiled</td> - <td>3</td> - <td>00</td> -</tr> -<tr> - <td class="tdl">Eggs, fried</td> - <td>3</td> - <td>30</td> -</tr> -<tr> - <td class="tdl">Oysters, stewed</td> - <td>3</td> - <td>30</td> -</tr> -<tr> - <td class="tdl">Butter, melted</td> - <td>3</td> - <td>30</td> -</tr> -<tr> - <td class="tdl">Cheese</td> - <td>3</td> - <td>30</td> -</tr> -<tr> - <td class="tdl">Beets, boiled</td> - <td>3</td> - <td>45</td> -</tr> -<tr> - <td class="tdl">Corn and Beans, green</td> - <td>3</td> - <td>45</td> -</tr> -<tr> - <td class="tdl">Veal, broiled</td> - <td>4</td> - <td>00</td> -</tr> -<tr> - <td class="tdl">Fowl, broiled</td> - <td>4</td> - <td>00</td> -</tr> -<tr> - <td class="tdl">Beef, lean, fried</td> - <td>4</td> - <td>00</td> -</tr> -<tr> - <td class="tdl">Salmon, salted, boiled</td> - <td>4</td> - <td>00</td> -</tr> -<tr> - <td class="tdl">Beef, salted, boiled</td> - <td>4</td> - <td>15</td> -</tr> -<tr> - <td class="tdl">Soup, marrow-bone</td> - <td>4</td> - <td>15</td> -</tr> -<tr> - <td class="tdl">Pork, salted, fried</td> - <td>4</td> - <td>15</td> -</tr> -<tr> - <td class="tdl">Veal, fried</td> - <td>4</td> - <td>30</td> -</tr> -<tr> - <td class="tdl">Duck, roasted</td> - <td>4</td> - <td>30</td> -</tr> -<tr> - <td class="tdl">Cabbage, boiled</td> - <td>4</td> - <td>30</td> -</tr> -<tr> - <td class="tdl">Pork, roasted</td> - <td>5</td> - <td>15</td> -</tr> -</table></div> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_108">108</span></p> - - - - -<h3 id="NUTRITIVE_VALUE_OF_FOODS">NUTRITIVE VALUE OF FOODS</h3> - - -<p>The nutritive food elements are classified into three groups. -The <i>nitrogenous</i>, or muscle- and tissue-building; the <i>carbonaceous</i>, -or heat- and energy-producing; and the <i>mineral</i>, or the -bone- and nerve-building.</p> - -<p>Albumen, gluten, and casein belong to the nitrogenous; -starch, sugar, and fats to the carbonaceous; and salts, cellulose -portions, and inorganic substances to the mineral.</p> - -<p>The nitrogenous elements are of prime importance, as they -nourish the brain, nerves, muscles, and the more highly vitalized -tissues of the body. The carbonaceous, however, are required -in much larger quantities, the correct proportion being -about eight or ten of carbonaceous to one of nitrogenous.</p> - - - -<div class="center small"> -<table class="brdr" cellpadding="4" cellspacing="0" summary=""> -<tr><th>FOODS</th><th>Nitrogenous</th><th>Carbonaceous</th><th>Mineral</th><th>Total<br />Nutritive<br />Value</th></tr> -<tr> - <td class="tdl">GRAINS</td> -</tr> -<tr> - <td class="tdind">Wheat</td> - <td>10.8</td> - <td>72.5</td> - <td>1.7</td> - <td>85.0</td> -</tr> -<tr> - <td class="tdind">Barley</td> - <td>6.3</td> - <td>76.7</td> - <td>2.0</td> - <td>85.0</td> -</tr> -<tr> - <td class="tdind">Oats</td> - <td>12.6</td> - <td>69.4</td> - <td>3.0</td> - <td>85.0</td> -</tr> -<tr> - <td class="tdind">Rye</td> - <td>8.0</td> - <td>75.2</td> - <td>1.8</td> - <td>85.0</td> -</tr> -<tr> - <td class="tdind">Corn</td> - <td>11.1</td> - <td>73.2</td> - <td>1.7</td> - <td>86.0</td> -</tr> -<tr> - <td class="tdind">Rice</td> - <td>6.3</td> - <td>80.2</td> - <td>0.5</td> - <td>87.0</td> -</tr> -<tr> - <td class="tdl">FRUITS</td> -</tr> -<tr> - <td class="tdind">Banana</td> - <td>4.8</td> - <td>20.2</td> - <td>0.8</td> - <td>25.8</td> -</tr> -<tr> - <td class="tdind">Date</td> - <td>9.0</td> - <td>58.0</td> - <td>...</td> - <td>67.0</td> -</tr> -<tr> - <td class="tdind">Grape</td> - <td>0.8</td> - <td>14.3</td> - <td>0.3</td> - <td>15.4</td> -</tr> -<tr> - <td class="tdind">Apple</td> - <td>0.2</td> - <td>10.3</td> - <td>0.4</td> - <td>10.9</td> -</tr> -<tr> - <td class="tdind">Pear</td> - <td>0.2</td> - <td>10.2</td> - <td>0.3</td> - <td>10.7</td> -</tr> -<tr> - <td class="tdind">Peach</td> - <td>0.4</td> - <td>7.8</td> - <td>0.4</td> - <td>8.6</td> -</tr> -<tr> - <td class="tdind">Plum</td> - <td>0.2</td> - <td>9.3</td> - <td>0.6</td> - <td>10.1</td> -</tr> -<tr> - <td class="tdind">Cherry</td> - <td>0.9</td> - <td>15.3</td> - <td>0.6</td> - <td>16.8</td> -</tr> -<tr> - <td class="tdind">Blackberry</td> - <td>0.5</td> - <td>5.8</td> - <td>0.4</td> - <td>6.7</td> -</tr> -<tr> - <td class="tdind">Gooseberry</td> - <td>0.4</td> - <td>8.9</td> - <td>0.3</td> - <td>9.6</td> -</tr> -<tr> - <td class="tdind">Raspberry</td> - <td>0.5</td> - <td>6.4</td> - <td>0.5</td> - <td>7.4</td> -</tr> -<tr> - <td class="tdind">Currant</td> - <td>0.4</td> - <td>5.0</td> - <td>0.5</td> - <td>5.9</td> -</tr> -<tr> - <td class="tdind">Apricot</td> - <td>0.5</td> - <td>12.2</td> - <td>0.8</td> - <td>13.5</td> -</tr> -<tr> - <td class="tdl">VEGETABLES</td> -</tr> -<tr> - <td class="tdind">Arrowroot</td> - <td>...</td> - <td>82.0</td> - <td>...</td> - <td>82.0</td> -</tr> -<tr> - <td class="tdind">Potato</td> - <td>2.1</td> - <td>22.2</td> - <td>0.7</td> - <td>25.0</td> -</tr> -<tr> - <td class="tdind">Sweet Potato</td> - <td>1.5</td> - <td>27.5</td> - <td>2.6</td> - <td>31.6</td> -</tr> -<tr> - <td class="tdind">Carrot</td> - <td>1.3</td> - <td>14.7</td> - <td>1.0</td> - <td>17.0</td> -</tr> -<tr> - <td class="tdind">Beet</td> - <td>1.5</td> - <td>11.3</td> - <td>3.7</td> - <td>16.5</td> -</tr> -<tr> - <td class="tdind">Parsnip</td> - <td>1.1</td> - <td>15.9</td> - <td>1.0</td> - <td>18.0</td> -</tr> -<tr> - <td class="tdind">Cabbage</td> - <td>0.9</td> - <td>4.1</td> - <td>0.6</td> - <td>5.6</td> -</tr> -<tr> - <td class="tdind">Turnip</td> - <td>1.2</td> - <td>7.2</td> - <td>0.6</td> - <td>9.0</td> -</tr> -<tr> - <td class="tdl">LEGUMES</td> -</tr> -<tr> - <td class="tdind">Peas</td> - <td>23.8</td> - <td>60.8</td> - <td>2.1</td> - <td>86.7</td> -</tr> -<tr> - <td class="tdind">Beans</td> - <td>30.8</td> - <td>50.2</td> - <td>3.5</td> - <td>84.5</td> -</tr> -<tr> - <td class="tdind">Lentils</td> - <td>25.2</td> - <td>58.6</td> - <td>2.3</td> - <td>86.1</td> -</tr> -<tr> - <td class="tdind">NUTS</td> -</tr> -<tr> - <td class="tdind">Peanut</td> - <td>28.3</td> - <td>48.0</td> - <td>3.3</td> - <td>79.6</td> -</tr> -<tr> - <td class="tdind">Almond</td> - <td>23.5</td> - <td>60.8</td> - <td>3.0</td> - <td>87.3</td> -</tr> -<tr> - <td class="tdind">Cocoanut</td> - <td>5.6</td> - <td>43.9</td> - <td>1.0</td> - <td>50.5</td> -</tr> -<tr> - <td class="tdind">Walnut</td> - <td>15.8</td> - <td>60.4</td> - <td>2.0</td> - <td>88.2</td> -</tr> -<tr> - <td class="tdind">Hazelnut</td> - <td>17.4</td> - <td>60.8</td> - <td>2.5</td> - <td>89.7</td> -</tr> -<tr> - <td class="tdl">SWEETS</td> -</tr> -<tr> - <td class="tdind">Sugar</td> - <td>...</td> - <td>95.0</td> - <td>...</td> - <td>95.0</td> -</tr> -<tr> - <td class="tdind">Molasses</td> - <td>...</td> - <td>77.0</td> - <td>...</td> - <td>77.0</td> -</tr> -<tr> - <td class="tdl">MILK</td> -</tr> -<tr> - <td class="tdind">New Milk</td> - <td>4.1</td> - <td>9.1</td> - <td>0.8</td> - <td>14.0</td> -</tr> -<tr> - <td class="tdind">Cream</td> - <td>2.7</td> - <td>29.5</td> - <td>1.8</td> - <td>34.0</td> -</tr> -<tr> - <td class="tdind">Skimmed Milk</td> - <td>4.0</td> - <td>7.2</td> - <td>0.8</td> - <td>12.0</td> -</tr> -<tr> - <td class="tdl">MEATS</td> -</tr> -<tr> - <td class="tdind">Lean Mutton</td> - <td>18.3</td> - <td>4.9</td> - <td>4.8</td> - <td>28.0</td> -</tr> -<tr> - <td class="tdind">Lean Beef</td> - <td>19.3</td> - <td>3.6</td> - <td>5.1</td> - <td>28.0</td> -</tr> -<tr> - <td class="tdind">Veal</td> - <td>16.5</td> - <td>15.8</td> - <td>4.7</td> - <td>37.0</td> -</tr> -<tr> - <td class="tdind">Pork</td> - <td>9.8</td> - <td>48.9</td> - <td>2.3</td> - <td>61.0</td> -</tr> -<tr> - <td class="tdind">Poultry</td> - <td>21.0</td> - <td>3.8</td> - <td>1.2</td> - <td>26.0</td> -</tr> -<tr> - <td class="tdind">White Fish</td> - <td>18.1</td> - <td>2.9</td> - <td>1.0</td> - <td>22.0</td> -</tr> -<tr> - <td class="tdind">Salmon</td> - <td>16.1</td> - <td>5.5</td> - <td>1.4</td> - <td>23.0</td> -</tr> -<tr> - <td class="tdind">Egg</td> - <td>14.0</td> - <td>10.5</td> - <td>1.5</td> - <td>26.0</td> -</tr> -</table></div> -<p><span class="smcap">Note.</span>—From the above it will be seen that grains, legumes, nuts, and sweets, -as well as some fruits and vegetables, contain more nourishment than do meats.</p> - -<hr class="chap" /> -<div class="chapter"></div> - -<p><span class="pagenum" id="Page_109">109</span></p> - - - - -<h3 id="HOW_TO_BECOME_A_VEGETARIAN">HOW TO BECOME A VEGETARIAN</h3> - -<p>The fact that many people abstain from flesh food altogether, -and maintain their full vigor, is good proof that the -eating of flesh-meat is not essential to either life or health. -But those accustomed all their life to the use of meat may -need to use a little caution in making a change to a vegetarian -diet. A good way to begin might be to limit one’s self -at first to the use of meat once or twice a week, discarding -it as better foods are substituted. The British Vegetarian -Society, in “How to Begin,” gives the following suggestions -for those desiring to make this change:—</p> - -<blockquote> - -<p>1. <i>Steadily persevere.</i></p> - -<p>2. <i>Use Variety.</i>—Nature affords the most bountiful abundance. -Have something new on your table frequently, especially fruits.</p> - -<p>3. <i>Choose foods which compel mastication.</i></p> - -<p>4. <i>Drink Little.</i>—If fruits be used plentifully—condiments, -hot foods, and stimulants avoided, and frequently bathing practised—little -drink will be required.</p> - -<p>5. <i>Prefer natural to manufactured foods.</i></p> - -<p>6. <i>Avoid Excess.</i>—Most people eat too much; a smaller quantity -of food, well masticated, will nourish and sustain the system -best.</p> - -<p>7. <i>Eat Seldom.</i>—Not more than thrice daily. “Little and -often” is an unwise maxim for any healthy person. And if you -wish sound sleep, and an appetite for breakfast, avoid suppers.</p> - -<p>8. <i>Let your food be attractively prepared.</i></p> - -<p>9. <i>See That Your Life be Right in Other Respects.</i>—Eat food -which is pure of its kind, agreeably prepared, at right times, -and in right quantities; breathe pure air by night and by day; -take physical exercise (if possible in the open air) daily; and -practise strict cleanliness.</p> - -<p>10. <i>Get Mind and Body in Harmony.</i>—Remember that man’s -physical condition, and the state of his spiritual and mental -faculties are closely and mutually inter-dependent. It is, therefore, -a primary essential to keep these also in health; and to -see that they be usefully, tranquilly, and constantly occupied -and cultivated.</p></blockquote> - - -<h4>VEGETARIANISM IN LONDON</h4> - -<p>Vegetarianism has worked an improvement, and its many -restaurants in London show how the taste for this diet has -been on the increase of late. One very great and undeniable -advantage in the teaching of this school is the showing us -how many foods we possess, and how few, comparatively<span class="pagenum" id="Page_110">110</span> -speaking, we have used. Also, it proves to us how much -cheaper we could live by utilizing all the foods at our command -except meat, and abstaining from it.—<i>Mrs. Beeton.</i></p> - - -<h3>RULES FOR DYSPEPTICS</h3> - -<p><span class="smcap">Dyspepsia</span>, or indigestion, is coming to be so general -as to demand serious attention. The following rules will be -found valuable to those suffering with this complaint:—</p> - -<blockquote> - -<p>1. Eat slowly, chewing the food very thoroughly, even -more so, if possible, than is required in health. The more time -the food spends in the mouth, the less it will need to spend -in the stomach.</p> - -<p>2. Avoid drinking at meals; at most, take a few sips of -warm drink at the close of the meal, if the food is very dry.</p> - -<p>3. In general, dyspeptic stomachs manage dry food better -than that containing much fluid.</p> - -<p>4. Eat neither very hot nor very cold food. The best -temperature is about that of the body. Avoid exposure to cold -after eating.</p> - -<p>5. Be careful to avoid excess in eating. Eat no more than -the wants of the system require. Sometimes less than is really -needed must be taken when the digestion is very weak. -Strength depends not on what is eaten, but on what is digested.</p> - -<p>6. Never take violent exercise, either mental or physical, -just before or just after a meal. Do not go to sleep immediately -after eating.</p> - -<p>7. Do not eat more than three times a day, and make the -last meal very light. For many dyspeptics two meals are -better than more.</p> - -<p>8. Avoid eating two meals too close together, as this is -one of the most prolific causes of indigestion.</p> - -<p>9. Observe regularity in eating; do not eat between meals.</p> - -<p>10. Never eat when very tired, whether exhausted from mental -or physical labor. Rest first.</p> - -<p>11. Never eat when the mind is worried, or the temper is -ruffled, if possible to avoid doing so.</p> - -<p>12. Eat only food that is easy of digestion, avoiding complicated -and indigestible dishes, and taking from but one to -three kinds at a meal.</p> - -<p>13. Omit a meal occasionally, or fast a day. This will give -the stomach time to rest and recuperate, and will be found -beneficial.</p> - -<p>14. If the stomach or bowels feel weak or tender, apply hot -fomentations over them.</p> - -<p>15. Most persons will be benefited by the use of oatmeal,<span class="pagenum" id="Page_111">111</span> -Graham flour, cracked wheat, whole wheat flour, and other -whole-grain preparations, though many will find it necessary -to avoid vegetables, especially when fruits are taken.</p></blockquote> - - -<h3>THE PULSE IN HEALTH</h3> - - - -<div class="center"> -<table border="0" cellpadding="4" cellspacing="0" summary=""> -<tr> - <td class="tdl"></td> - <td class="tdr">PER MIN.</td> -</tr> -<tr> - <td class="tdl">At birth</td> - <td class="tdr">150-130</td> -</tr> -<tr> - <td class="tdl">One month</td> - <td class="tdr">140-120</td> -</tr> -<tr> - <td class="tdl">Six months</td> - <td class="tdr">130</td> -</tr> -<tr> - <td class="tdl">One year</td> - <td class="tdr">120-108</td> -</tr> -<tr> - <td class="tdl">Two years</td> - <td class="tdr">110-100</td> -</tr> -<tr> - <td class="tdl">Three years</td> - <td class="tdr">100-90</td> -</tr> -<tr> - <td class="tdl">Seven years</td> - <td class="tdr">80</td> -</tr> -<tr> - <td class="tdl">Fourteen years</td> - <td class="tdr">85-80</td> -</tr> -<tr> - <td class="tdl">Adult age</td> - <td class="tdr">75-70</td> -</tr> -<tr> - <td class="tdl">Old age</td> - <td class="tdr">65-60</td> -</tr> -</table></div> - - -<h3>WEIGHTS AND MEASURES FOR THE KITCHEN</h3> - - -<div class="center small"> -<table border="0" cellpadding="4" cellspacing="0" summary=""> -<tr> - <td class="tdl">3 teaspoonfuls</td> - <td class="tdl" colspan="2">1 tablespoonful</td> -</tr> -<tr> - <td class="tdl">16 tablespoonfuls</td> - <td class="tdl" colspan="2">1 cupful</td> -</tr> -<tr> - <td class="tdl">2 cupfuls</td> - <td>about</td> - <td class="tdl">1 pint</td> -</tr> -<tr> - <td class="tdl">4 cupfuls</td> - <td>”</td> - <td class="tdl">1 quart</td> -</tr> -<tr> - <td class="tdl">2 cupfuls of granulated sugar</td> - <td>”</td> - <td class="tdl">1 pound</td> -</tr> -<tr> - <td class="tdl">3 cupfuls brown sugar</td> - <td>”</td> - <td class="tdl">1 pound</td> -</tr> -<tr> - <td class="tdl">2 cupfuls of butter</td> - <td>”</td> - <td class="tdl">1 pound</td> -</tr> -<tr> - <td class="tdl">2 cupfuls of flour or oatmeal</td> - <td>”</td> - <td class="tdl">1 pound</td> -</tr> -<tr> - <td class="tdl">4 cupfuls of sifted flour</td> - <td>”</td> - <td class="tdl">1 pound</td> -</tr> -<tr> - <td class="tdl">1 pint of liquid</td> - <td>”</td> - <td class="tdl">1 pound</td> -</tr> -<tr> - <td class="tdl">10 eggs</td> - <td>”</td> - <td class="tdl">1 pound</td> -</tr> -<tr> - <td class="tdl">1 egg</td> - <td>”</td> - <td class="tdl">2 ounces</td> -</tr> -<tr> - <td class="tdl">1 heaping tablespoonful of sugar</td> - <td>”</td> - <td class="tdl">1 ounce</td> -</tr> -<tr> - <td class="tdl">2 rounding tablespoonfuls of flour</td> - <td>”</td> - <td class="tdl">1 ounce</td> -</tr> -<tr> - <td class="tdl">1 tablespoonful of butter</td> - <td>”</td> - <td class="tdl">1 ounce</td> -</tr> -<tr> - <td class="tdl">5 heaping tablespoonfuls of flour</td> - <td>”</td> - <td class="tdl">1 cupful</td> -</tr> -<tr> - <td class="tdl">7 heaping tablespoonfuls of sugar</td> - <td>”</td> - <td class="tdl">1 cupful</td> -</tr> -</table></div> - - -<h3>HOUSEHOLD HINTS</h3> - -<p>Every housewife should take pride in keeping her home neat -and tidy. “Order is heaven’s first law.”</p> - -<p>Sinks and drains should be frequently cleaned and disinfected.</p> - -<p>Dish-cloths should always be washed out after using; otherwise -they are liable to become foul and full of germs.</p> - -<p>After washing the dishes, pour over them scalding water, -and wipe quickly with a clean dry cloth. This insures cleanliness, -and gives a nice polish.</p> - -<p>Scour steel knives after each meal.</p> - -<p>Sweep out the corners, and under the tables and chairs as -well as the middle of the room. “Dirt may be hated, but should -never be hidden.”</p> - -<p>Pare vegetables and fruits thin; study how to use left-over -foods; save the bread crumbs for puddings and scalloped vegetables.<span class="pagenum" id="Page_112">112</span> -“Gather up the fragments that remain, that nothing be -lost.”</p> - - - -<hr class="chap" /> -<div class="chapter"></div> -<h2 id="INDEX_TO_DEPARTMENTS">INDEX TO DEPARTMENTS</h2> - - -<div class="center"> -<table border="0" cellpadding="4" cellspacing="0" summary=""> -<tr> - <td class="tdr" colspan="2">PAGE</td> -</tr> -<tr> - <td class="tdl"><span class="smcap">Importance of Good Cooking</span></td> - <td class="tdr"><a href='#Page_4'>4</a></td> -</tr> -<tr> - <td class="tdl"><span class="smcap">Soups</span></td> - <td class="tdr"><a href='#Page_7'>7</a></td> -</tr> -<tr> - <td class="tdl"><span class="smcap">Cereals</span></td> - <td class="tdr"><a href='#Page_13'>13</a></td> -</tr> -<tr> - <td class="tdl"><span class="smcap">Toasts</span></td> - <td class="tdr"><a href='#Page_18'>18</a></td> -</tr> -<tr> - <td class="tdl"><span class="smcap">Breads</span></td> - <td class="tdr"><a href='#Page_21'>21</a></td> -</tr> -<tr> - <td class="tdl"><span class="smcap">Fruits</span></td> - <td class="tdr"><a href='#Page_35'>35</a></td> -</tr> -<tr> - <td class="tdl"><span class="smcap">Vegetables</span></td> - <td class="tdr"><a href='#Page_47'>47</a></td> -</tr> -<tr> - <td class="tdl"><span class="smcap">Salads and Salad Dressings</span></td> - <td class="tdr"><a href='#Page_58'>58</a></td> -</tr> -<tr> - <td class="tdl"><span class="smcap">Substitutes for Meats</span></td> - <td class="tdr"><a href='#Page_60'>60</a></td> -</tr> -<tr> - <td class="tdl"><span class="smcap">Eggs</span></td> - <td class="tdr"><a href='#Page_66'>66</a></td> -</tr> -<tr> - <td class="tdl"><span class="smcap">Omelets</span></td> - <td class="tdr"><a href='#Page_68'>68</a></td> -</tr> -<tr> - <td class="tdl"><span class="smcap">Puddings</span></td> - <td class="tdr"><a href='#Page_69'>69</a></td> -</tr> -<tr> - <td class="tdl"><span class="smcap">Custards and Creams</span></td> - <td class="tdr"><a href='#Page_75'>75</a></td> -</tr> -<tr> - <td class="tdl"><span class="smcap">Sauces</span></td> - <td class="tdr"><a href='#Page_77'>77</a></td> -</tr> -<tr> - <td class="tdl"><span class="smcap">Pies</span></td> - <td class="tdr"><a href='#Page_80'>80</a></td> -</tr> -<tr> - <td class="tdl"><span class="smcap">Cakes</span></td> - <td class="tdr"><a href='#Page_86'>86</a></td> -</tr> -<tr> - <td class="tdl"><span class="smcap">Wholesome Drinks</span></td> - <td class="tdr"><a href='#Page_91'>91</a></td> -</tr> -<tr> - <td class="tdl"><span class="smcap">Specially Prepared Health Foods</span></td> - <td class="tdr"><a href='#Page_94'>94</a></td> -</tr> -<tr> - <td class="tdl"><span class="smcap">Simple Dishes for the Sick</span></td> - <td class="tdr"><a href='#Page_98'>98</a></td> -</tr> -<tr> - <td class="tdl"><span class="smcap">Food for Infants</span></td> - <td class="tdr"><a href='#Page_101'>101</a></td> -</tr> -<tr> - <td class="tdl"><span class="smcap">Miscellaneous</span></td> - <td class="tdr"><a href='#Page_102'>102</a></td> -</tr> -<tr> - <td class="tdl"><span class="smcap">A Week’s Menu</span></td> - <td class="tdr"><a href='#Page_105'>105</a></td> -</tr> -<tr> - <td class="tdl"><span class="smcap">Sabbath Dinners</span></td> - <td class="tdr"><a href='#Page_106'>106</a></td> -</tr> -<tr> - <td class="tdl"><span class="smcap">Food Combinations</span></td> - <td class="tdr"><a href='#Page_107'>107</a></td> -</tr> -<tr> - <td class="tdl"><span class="smcap">Time Required to Digest Various Foods</span></td> - <td class="tdr"><a href='#Page_107'>107</a></td> -</tr> -<tr> - <td class="tdl"><span class="smcap">Nutritive Value of Foods</span></td> - <td class="tdr"><a href='#Page_108'>108</a></td> -</tr> -<tr> - <td class="tdl"><span class="smcap">How to Become a Vegetarian</span></td> - <td class="tdr"><a href='#Page_109'>109</a></td> -</tr> -<tr> - <td class="tdl"><span class="smcap">Rules for Dyspeptics</span></td> - <td class="tdr"><a href='#Page_110'>110</a></td> -</tr> -<tr> - <td class="tdl"><span class="smcap">The Pulse in Health</span></td> - <td class="tdr"><a href='#Page_111'>111</a></td> -</tr> -<tr> - <td class="tdl"><span class="smcap">Weights and Measures for the Kitchen</span></td> - <td class="tdr"><a href='#Page_111'>111</a></td> -</tr> -<tr> - <td class="tdl"><span class="smcap">Household Hints</span></td> - <td class="tdr"><a href='#Page_111'>111</a></td> -</tr> -</table></div> - -<p> </p> -<p> </p> -<hr class="chap" /> -<p> </p> -<p> </p> - -<div class="transnote"> -<h3>Transcriber’s Note</h3> - -<p>Obvious typographical errors have been silently corrected.</p> - -<p>The ‘INDEX TO DEPARTMENTS’, effectively a table of contents, is the -last section of the book. 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