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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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