Physical culture cook book

Front matter

ACTION

DOKS

22101453869

Preface

The art of cooking should be taught in every public school. Every boy and girl should not only know how to cook, but should be able to quickly detect and understand the causes of bad cooking.

Though there may come a day when foods can be tastily and wholesomely prepared without cooking, such a vast change is unquestionably far removed from the present age.

Therefore, knowledge of cooking is of almost as much importance as that of reading or writing. Thousands become regular patrons of the doctors simply because of inferior cooking. The best food in the world can be made indigestible and almost devoid of nourishment from the same cause.

The contents of this book will plainly set

PREFACE.

forth the best methods of preparing all the foods now used on the table of the average English-speaking family.

Too often cooking is looked upon merely as the art of preparing food to tickle the palate of gourmands whose sense of taste is so deadened that no food, not highly seasoned, can be enjoyed. Such persons have lost the power to appreciate the delicate flavor of the wholesome, nourishing foods. It is the taste of the seasoning alone that they crave.

The preparation here advised is meant to bring out to the greatest degree the most delicate flavor of food, and therefore but little seasoning is used with the exception of salt.

Food, properly cooked, properly eaten, in proper quantities, has a vast influence upon the strength, beauty and suppleness of the body. The brain, too, draws all its nourishment from the same source, and clear and strong mental faculties depend more upon competent cookery at the present day than wc imaging,

THE rtlYSICAL CULTURE COOK BOOK.

The suggestions contained herein are presented with the hope that they will be of material assistance to the reader in building the highest degree of physical and mental powers through the aid of nourishing foods properl}'- and palatably prepared.

Chapter I

The following- bills of fare were used at the Physical Culture Health Home for some time :

Dinner was served at lo o’clock and supper at 5 o’clock. Usually fruit of some kind was passed around early in the morning.

To those who are compelled to eat at the regular hours of those accustomed to three meals per day, would suggest that they eat some light' fruit either at the noon or the morning meal, and the two heavy meals at the other meal hours.

Recipes for cooking or preparing the various dishes in the bills of fare will be found on the pages given in parenthesis to the right of each dish mentioned.

Salt is the only seasoning allowed.

Fruit' always means bananas or apples and two other varieties.

Especial care necessary to see that all fruit is served at proper ripeness.

Whole wheat bread served at every meal.

Stewed prunes at all suppers.

Strained honey is used instead of sugar. Milk and water served at all meals. Guests are especially requested to abstain from drinking unless to actually satisfy thirst.

SUNDAY.

DINNER.

Chicken Soup, 77 Mashed Potatoes, 50 Squash, 65 Graham Flour Cake

Roast Beef, 89 Butter Beans, 64 Tomatoes (stewed), 61 Fruit

SUPPER.

Eggs fried in butter Hot Corn-Bread

Whole Wheat, 15 Beet Salad, 130 Honey

Nuts and Dates.

MONDAY.

DINNER.

Split Pea Soup, 75 Lentils, Cutlets, 64 Beets, 56

Mashed Potatoes, 50

Turnips, 54

Dessert (Custard Pudding),

THE PHYSICAL CULTURE COOK BOOK.

SUPPER.

Scrambled Eggs, ii6 Lettuce Salad, 130 Nuts

Whole Wheat, 15 Hominy, 125 Corn Muffins, hot, 39 Figs

TUESDAY.

DINNER.

Baked Potatoes, 50 Asparagus, 65

Carrots, 53 Fruit

Baked Kidney Beans (dry). Baked Rolled Oats (with 63 butter) , 125

SUPPER.

Cheese Omelet, 118 Water Cress, 130 Whole Wheat, 17

Whole-Wheat Muffins (hot), 35 Honey Nuts

WEDNESDAY.

DINNER.

Roast Chicken, 103 Tomatoes (stewed), 61

Peas, au Gratin, 64 Dessert (Floating Island),

Egg Plant, 66 165

Baked Sweet Potatoes Fruit

(same as Irish potatoes), 50 lO

THE PHYSICAL CULTURE COOK BOOK.

Boiled Eggs, 115 Tomato Salad, 130

Whole Wheat, 15 Macaroni with Cheese, 69 Hot Corn Muffins, 39 Honey.

THURSDAY.

DINNER.

Thick Tomato Soup, 74 Boiled Potatoes, 49 Lima Beans, 63 Cauliflower, 57

Green Sugar-Corn, 61 Fruit

SUPPER.

Eggs (Omelet), 116 Honey

Hot Whole-Wheat Muffins, 35

Whole Wheat, 15

Rice with Grated Cheese, 68

Nuts

Lettuce Salad, 130

FRIDAY.

DINNER.

Baked Fish, 82 Baked Lentils

Boiled Potatoes, 49 Creamed Cabbage, 57

Onions (stewed), 56 Fruit

Custard Pudding, 165

THE PHYSICAL CULTURE COOK BOOK.

1 1

SUPPER.

Poached Eggs, ii6 Honey

Tomato Salad, 129

Whole Wheat, 15 Creamed Potatoes, 50 Hot Corn-Muffins, 39 Nuts and Dates.

SATURDAY.

DINNER.

Split Bean Soup, 75 Green Peas, 64

Parsnips, 54 Pumpkin Pie with Graham

Fruit Crust, 178, 183

Baked Sweet Potatoes (same as Irish Potatoes),

SUPPER.

Fruit Whole Wheat, 15

Savory Omelet, 116 Spaghetti with Cheese, 69

Hot Graham Muffins, 37 Honey

Nuts and Dates

Chapter II. Preparation Of Wheat And Other Whole

GRAINS.

Unquestionably some of the most nourishing and most wholesome foods can be obtained from whole grains just as they are furnished by Nature, without an}^ milling or other process. In a recent editorial in one of my magazines, I stated very clearly my opinion of the average health food and their manufacturers. Most all of these health foods are simply poor imitations of the whole grain from which they have been manufactured, and in nearly every instance when properly prepared the whole grain itself makes a superior food.

Many of these health foods are valuable and most all are far superior in every way to

Till: ITIYSICAL CULTURE COOK BOOK.

the many defective foods such as white bread used throug-hout the country. In many of these prepared foods the extreme outer covering of the grain has been removed. This contains the fiber which is valuable as a means of adding bulk to the food and as a means of assisting in digestion, assimilation and speedy evacuation. Where these parts of the grain have been removed its actual food value has not seriously depreciated. The nourishment is all there. Constipation will, however, in many cases be induced by continuing the use of such a food, because of the need of that stimulation to the peristaltic action of the bowels furnished by the fibrous element contained in the outer covering of the grain.

The principal advantage of the health foods over the entire grain lies in their ease of preparation. Many of these foods have been cooked by steam, and they can simply be placed on the stove, in milk or water, and when brought to a boil are ready to serve. In fact, some of them are so well cooked that the mere addition of boiling milk or boiling water will be sufficient to prepare them for the table,

THE PHYSICAL CULTURE COOK BOOK.

Beware of all concentrated foods. They are harmful in nearly every instance. There must' be a certain bulk to all foods in order to bring about the proper results. For instance, it is a well known fact that a horse fed on grain alone will never thrive. A certain amount of hay is necessary to give the necessary bulk to the food and to furnish that fibrous element needed to properly stimulate the bowels. A horse not fed on hay will frequently begin to eat the wood of which the stall is composed, as a substitute, thus proving conclusively the necessity for this fibrous, woody element.

Do not be deceived by the claim that many of these health foods are partly digested by some special preparation. They may be styled “pre-digested foods.” In many cases this socalled process has in no way accomplished this result. Even admitting that food has been partly digested it actually has less food value because of this. About the easiest method to weaken a strong arm is to lessen the labor which is its daily habit to perform, and the same rule applies to the stomach. If this organ was supplied with partly digested foods, the necessity for the regular performance of its normal functions would disappear, and instead of becoming stronger it would necessarily grow weaker.

Natural foods, just as nature made them, and just as they were intended for man and other animals, cannot be improved upon by man.

Wheat is unquestionably the most perfect food known. It supplies in almost exact proportions the elements needed to perfectly nourish the body. I will describe the process whereby this whole grain just as it comes from the field can be so prepared as to make a very palatable and nourishing food.

Put a quantity of this wheat in a vessel and soak it over night in water. In the morning salt to taste, pour milk over it and simmer — not boil — for from three to five hours. The longer it simmers the softer it will become and the more delicious it will taste when first placed in the mouth, though it would be well to remember that thorough chewing will bring out slowly but surely the full delicacy of its flavor even if not cooked until soft. This i6

THE PHYSICAL CULTURE COOK BOOK.

wheat can be eaten with butter, honey, cream or cream and sug-ar, though if the taste is not' accustomed to ‘‘palate ticklers” of this character it will be found appetizing without any addition whatever. If it is desired to make the dish especially rich, it can be soaked in milk instead of water over night. If milk cannot be had, water can be used for boiling instead, though, of course, it will not taste so palatable.

Now the process which I have described for preparing wheat can be applied to almost any of the whole grains, such as corn, barley, rye, etc., and they will be found very palatable and very nourishing.

The variety of dishes which can be made from grains in this way is almost unlimited. For instance eggs can be poached or prepared in most any way, and served on boiled wheat or other grains, and it will be found a very palatable and nourishing dish. Grains prepared in this way can be added to a salad and will greatly increase its nourishing and appetizing qualities. It can also be served with

THE PHYSICAL CULTURE COOK BOOK.

Steak and other meats. In fact, a well informed housekeeper can originate an unlimited variety of dishes in which boiled whole grains can be used to great advantage.

In case you should be caught without flour at any time, bread can be made of any one of these whole grains by the following process :

Soak the grains over night in water. In the morning salt and simmer until soft. When possible put in enough water to cook the grain to a proper degree of softness without adding more. When the water has all evaporated and the grains have become soft, remove from the stove and place a small quantity at a time in a jar, and put through the same process required in mashing potatoes. This will reduce it to a pulpy mass. Now, using gem pans, place in a hot oven and allow it to remain until baked through to a proper hardness. Serve with butter or as ordinary bread. In preparing this be careful to see that the grain has been cooked to a proper degree of softness, as otherwise it will not macerate sufficiently.

Foods of this character are not only the cheapest, but the most wholesome, the most nourishing and about the most easily digested. Furthermore, if actual nourishment is needed and if the taste has not been deadened by strong condiments or sauces, there is nothing that tastes more delicious.

Chapter III. Special Instructions

The following comments must be given special attention by all who make any use of the recipes found in this book. We do not use pepper in any of our recipes. If so accustomed to the use of this particular condiment that no dish is appetizing when omitted, it can be added wherever desired. One hygienist suggests that where pepper is absolutely necessary take a small piece of red pepper, a quarter or half of an inch square, and place it in the food. After this pepper has remained for awhile it can be removed and the food will then be seasoned without any part of the pepper remaining.

Wherever flour is mentioned, the reader will please understand that we mean whole-wheat flour. Please give particular attention to this.

Frequently through the book you will find the word “fry” mentioned. Please distinctly understand that we do not in any way recommend the use of fried foods as the term is ordinarily understood. Whenever this is mentioned we mean that the food is to be fried in a vessel containing sufficient pure vegetable oil to entirely immerse it, the oil being heated to a smoking degree. When the food is cooked in this manner a thiin crust is formed immediately the oil comes in contact with it, and this crust prevents the oil from penetrating the food. If the oil is not heated sufficiently it will penetrate and saturate the food.

Frequently through the book you will find baking powder mentioned. There are, of course, several good brands of baking powder on the market, but absolutely pure baking powder is easily made. It is composed of two parts of cream of tartar and one part bicarbonate of soda. These two elements can be kept in every -kitchen in separate bottles well corked, and may be used in proportion to suit. This baking powder is cheaper, purer and more reliable than any brand on the market.

You will find a few recipes for “devilled” dishes. One hygienist remarked that all dishes

THE PHYSICAL CULTURE COOK BOOK.

of this nature are so devilish that it would have been better to have left them out entirely. However, if our readers desire to run the risk it is their affair, though we desire to warn them that dishes of this nature can only be digested by strong stomachs.

A good brand of yeast is put up in small dry cakes enclosed in round cans, and can be bought in most any grocery store, and can be used wherever yeast is recommended.

We thoroughly realize that we cannot convert the public to the strictest hygienic methods, and there are several recipes for dishes that we do not personally recommend and would not eat ourselves. Those, however, who are in the habit of using such dishes and must be regularly supplied with them will find the method of preparation here advised superior to the ordinary methods.

For instance you will find recipes for preparing pork, lamb, and veal. Pork should never be eaten at any time under any circumstances. Lamb, veal and all immature meats are preferably avoided.

Chapter IV. A Word On Cooking

This little book has two chief aims. First, it is designed to serve as a guide to wholesome cookery and hygienic diet, and so dishes which contain much condiment, very high seasoning or unhealthful combinations are omitted. Since the chemistry of cooking is a study in itself, this book does not pretend to teach it thoroughly ; but some hints have been given, in the various chapters, in regard to the value of foods, their proper combination, etc. Every housewife, hov/ever, ought to know something of the chemistry of cookery, and every member of the household should take enough interest in his own welfare to understand and follow a few of the simplest rules of hygiene. The most careful preparing will not make food digestible unless it be well masticated, for instance ; nor can one continually

THE PHYSICAL CULTURE COOK BOOK.

overeat of the simplest food with impunity. On the other hand, enough must be taken to nourish the system, and each must judge for himself just how much that should be. The proper combination of foods is another important branch of the subject, and a few explanations, hints and examples will be found in the chapter on menus.

The second aim of this book is to provide some simple and explicit receipts which can be easily followed. Too many cook-books are so vague and general as to be quite useless to the beginner, and others give such elaborate and expensive dishes that only a small minority of the housekeepers find them available. The following recipes are the result of years of experience in cooking and of study to make the daily meals of a family nourishing and wholesome. Most of them have been tried and found useful as well as tasty.

Too many cooks make no distinction in their manner of cooking different articles of food. To most of them it simply means starting a raging fire, popping everything into water and boiling it as fast as possible ; or into a very hot oven, with the sole object of finishing quickly. While the nature of some few dishes requires that they cook quickly, many foods are improved in nutritive value and in flavor by long, slow cooking, i.e., at a low temperature. Rapid boiling renders many things indigestible, unpalatable and unfit for the stomach ; whereas, if cooked properly they would be quite wholesome.

Without going deeply into the chemical changes which take place in cooking, let us look at a simple example of the value of slow cooking. It is an accepted fact that an egg is more digestible if cooked slowly in water at a temperature of i6o° F. than at 212°, or boiling point. In this case it is because the albumen of the egg is coagulated and rendered less soluble at the higher temperature. For other reasons, meat is often improved by slow cooking. Rapid boiling toughens the fibers of the meat, while slow cooking, in it's own juices, makes it tender and palatable. The cheaper cuts, especially, which really contain just as much if not more nourishment than the expensive steaks and fillets, should be cooked long and slowly, and will be found very tasty.

The grains are much improved by the slow method. The Scotch, who use so much oatmeal, cook it for hours, sometimes all day. As we Americans use oatmeal, largely as a breakfast cereal, it would seem hardly possible to get it done in time without rising in the middle of the night to start it. It is a good plan, however, to put the oatmeal for to-morrow’s breakfast on the back of the stove, with plenty of water, in a covered pot, after the fire has been banked up for the night, and leave it until morning, when it may be pushed forward and allowed to boil briskly for a time if necessary. Corn-meal mush is also improved in digestibility, and a sweet, nutty flavor is imparted to it if cooked slowly two or three hours. Rice may be prepared for convalescents, or persons of weak digestion, by cooking four or five hours, and it will be found very nutritious.

Many vegetables are improved by this method. The legumes can be cooked slowly all day to advantage. An excellent nourishing soup may be made by setting a pot of beans

(with, of course, water, seasonings, etc.) on the back of the stove in the morning and leaving them to cook very gently and slowly until the soup is dished for dinner. Many of the old or dried vegetables, too, may be cooked long. In fact', the list of foods which require slow cooking is a long one.

For the following chapters, the proper time required for cooking each dish is given.

Chapter V. Bread, Rolls, Biscuits, Etc

Bread made of the whole grain flours forms a most important article of diet, since the grains contain more nourishment than any other foods. It would seem almost unnecessary, in this age of hygienic reform, to speak at any length of the unwholesomeness of the ordinary bolted “white” flour as compared with the entire wheat or other coarser flours. Yet we see “white bread” served at so many tables, and so little use made of the whole wheat flour, that one must needs conclude that many people are unacquainted with the hygienic value of the latter. In making the white flour, much of the nourishing part of the grain is bolted away, leaving little but the starchy element, whereas in the entire or whole wheat flour, the gluten and phosphates, so necessary to build muscle, to make bone, to enrich the blood, are retained. Whole-wheat bread is easier of digestion, better for the teeth and much more nourishing than the white, and as all kinds of biscuits and rolls, and even cakes and pies, can be made from the whole-wheat flour, it is used in most of the following recipes. Try it, and I doubt if you will ever go back to the other flour. Above all, give it to the children, whose growing bodies need just the elements it contains.

For shortening, use pure olive oil instead of lard.

In making bread a few general directions must be carefully followed. Sift the flour and do not let it be too cold — it is best to set it in a warm place for an hour or so before using, have the water or milk warm, and dissolve the yeast in warm water; make a soft dough; set in a warm place, out of draughts, and cover with a pan and a cloth, to rise over night. When in the pans, the dough should only one-half or one-third fill them ; the pans should be put in a warm place for the second rising. I

THE PHYSICAL CULTURE COOK BOOK.

put mine on the plate warmer if the fire is not too hot.

The oven must be moderately hot. Try it by putting your bare arm in, and if you cannot count thirty without withdrawing your arm it is too hot. The heat should be steady while the bread is baking.

Put the loaves on the bottom of the oven at first, and lay a piece of brown paper over them, or on the grate of the oven, to prevent the crust from getting too brown.

In making muffins or biscuits, have the dough soft ; bake quickly, of course ; always mix the baking powder with the flour, and sift with the other ingredients.

I. Whole-Wheat Bread No. i (Excellent). — Two quarts flour, one quart lukewarm milk, one-half cake compressed yeast, one-half cup molasses, one tablespoonful shortening, two teaspoonfuls salt.

Dissolve the yeast in a little of the warm water. Sift and warm the flour, work in the shortening, and add other ingredients. Mix well, either with a spoon or with the hands. The dough will be too soft to knead, but must be mixed or beaten. Let it rise over night. In the morning mix well again. Put into two greased bread pans, cover and set in a warm place to rise again for about one hour or until risen to the tops of the pans. Bake 1^4 hours in a moderate oven.

2. Whole-Wheat Bread No. 2. — Two-quaris flour, one-half pint lukewarm water, one pint warm milk, one-half cake yeast, one-half cup molasses, two teaspoonfuls salt, four potatoes.

Peel and boil the potatoes in as little water as possible. When soft, mash and add sufficient of the warm water and milk to make one quart liquid. Proceed as for whole-wheat bread No. i.

3. Graham Bread No. i. — One quart' Graham flour, one pint white flour, one handful Indian meal, one-half cup molasses, one-half yeast cake, enough warm milk or milk water to mix to a dough as stifle as you can stir it. Let rise over night, covered, in a warm place. In the morning stir again and fill two bread pans about one-third full, and set to rise again for an. hour or until the pans are full. Bake in a moderate oven i to 134 hours.

4. Graham Bread No. 2. — One-half yeast cake, one cup of molasses (or one-half cup, if you do not wish the bread so sweet), one tea-

THE PHYSICAL CULTURE COOK BOOK.

spoonful salt, one tablespoonful shortening, one pint warm water, enough Graham flour to make a soft dough. Mix and stir well, and let rise over night. In the morning mix again, put in greased pan, let rise again and bake i]/2 hours in moderate oven.

5. Rye Bread. — One pint white flour, one tablespoonful shortening, one-third yeast cake dissolved in one pint warm water, one tablespoonful brown sugar. Mix well and set to rise over night. In the morning add one pint warm milk, one teaspoonful salt, a small pinch of soda dissolved in very little warm water and rye flour to make a pliable dough not quite stiff enough to handle. Mix well, put in a greased pan to rise again, and bake one hour in a moderate oven.

6. Aerated or Peptic Bread. — Two cups entire wheat flour, one cup sweet milk, two teaspoonfuls baking powder, two tablespoonfuls brown sugar, one-quarter small teaspoonful baking soda, pinch salt. Sift baking-powder and soda with the flour; add the other ingredients and stir thoroughly and quickly. Put in well-greased pan and bake in a moderate oven hours. When done, cover with a clean cloth while cooking.

7. “Peptic” Graham Bread. — For one loaf. Three cups Graham flour, one cup white flour, one and one-half teaspoonfuls salt, two and one-half teaspoonfuls baking powder. Put these ingredients in a bcwl, mix well with a spoon. Make a well in center, pour in due large fablespoonful New Orleans molasses and one pint of water. With a large spoon stir quickly and thoroughly together. When all the flour is wet stir it a moment longer, then turn at once into a well-greased baking pan. Smooth the top of the dough with a knife dipped in melted butter. Bake at once, jn a moderate oven, one hour and a quarter. As soon as baked remove from the pan and wrap in a cloth until cool.

8. “Boston Brown Bread.” — One even cup of Indian meal, one heaping cup of rye meal, one cup entire-wheat flour, one teaspoonful of salt, one teaspoonful of soda, one-half cup of molasses. Mix very thoroughly together, the meal, salt and soda. Add one pint of hot water t'o the molasses and stir ; pour the molasses and water into the middle of the meal, and stir till smooth batter. Put in a buttered tin boiler, cover tightly, and set in a covered iron kettle to boil three hours, adding water as may be necessary. When done set the bread boiler in

THE PHYSICAL CULTURE COOK BOOK.

the oven for one-half hour. Milk may be used instead of water if desired.

8a. Brown Bread. — Three cups Indian meal, one-half teaspoonful salt, two cups warm water, two cups sour milk, two tablespoonfuls cream, two teaspoonfuls soda, two and a half cups flour, or enough to thicken. Mix well and bake in a very slow oven four to six hours. If possible, use a covered pan to bake in.

9. Gluten Bread. — One-sixth cake dry hop yeast, one cup warm water, one heaping teaspoonful butter, and two and one-half cups gluten flour. Mix thoroughly, cover closely, and let rise over night. Knead into loaves in the morning, using as little gluten flour as possible, let rise and bake one-half hour.

10. Tea Rolls. — In the morning take three pints of entire wheat flour, rub into it two teaspoonfuls of butter. Then add one teaspoonful salt, two tablespoonfuls of sugar, about one-half of a compressed yeast cake dissolved in water or milk, slightly warmed, using sufficient to knead a soft dough. Cover and let rise until light and spongy. Then roll out about three-fourths of an inch thick and cut round and spread each one with melted butter and fold. Then lay them close in a tin and let rise again.

11. Breakfast Rolls. — One quart whole wheat flour, one-half pint milk, one-half pint water, one-third yeast cake, two tablespoonfuls sugar, two tablespoonfuls shortening, pinch salt. Mix thoroughly at night and set' to rise. In the morning mix again and make into small rolls. Put in a greased pan and let rise twenty minutes, or until light'. Brush over the tops with melted butter or milk and bake one-half hour.

Or take some risen bread dough, work into it in the morning one tablespoonful butter and proceed as above.

12. Whole-Wheat Gems (Good). — One quart whole-wheat flour, one quart water, one tablespoonful melted shortening, two tablespoonfuls sugar, two teaspoonfuls baking jiowder, a pinch salt. Beat thoroughly, put into hot greased gem pans and bake twenty minutes in a hot oven.

13. Graham Gems (No. i). — One pint water, one pint milk, enough Graham flour to make a batter which will drop from a spoon and not run. Stir very thoroughly, put in hot, well-greased gem pang and bake quickly in a hot oven. These gems are recommended as wholesome by several authorities. Experience will help in the matter of the softness of the dough, etc.

14. Graham Gems (No. 2). — Three cups Graham flour, two teaspoonfuls baking powder, one egg, one cup milk, one cup water, one-half teaspoonful salt. Beat thoroughly and pour in heated gem pans. Bake fifteen to twenty minutes,

15. Rye Gems. — One cup rye flour, one cup cornmeal, one cup Graham flour, one tcaspoonful salt, two teaspoonfuls baking powder, and one pint sweet milk or water. Bake in hot gem pans twenty minutes.

16. Sally Lunn. — Three eggs, one-half cup butter, one cup milk, three cups flour, two teaspoonfuls baking powder, one-half teaspoonful salt. Stir the butter, melted, into the beaten yolks; add the milk, the flour (into which the baking powder has been sifted), and the whites last. Bake in one loaf, in a steady oven.

17. Whole- Wheat Muffins (No. i). — Tablespoonful of pure olive oil ; tablespoonful of honey or sugar; one egg beaten with a cup of milk ; one and one-half cups of whole-wheat flour; one teaspoonful baking powder; saltspoonful of salt.