Science in the Kitchen (part 3 of 4)

Science in the Kitchen (part 3 of 4)

VEGETABLE SOUP NO. 3.--Soak a cupful of white beans over night in cold water. When ready to cook, put into fresh boiling water and simmer until tender. When nearly done, add three large potatoes sliced, two or three slices of white turnip, and one large parsnip cut in slices. When done, rub through a colander, add milk or water to make of proper consistency, season with salt and cream, reheat and serve. This quantity of material is sufficient for two quarts of soup.

VEGETABLE SOUP NO. 4.--Prepare a quart of bran stock as previously directed. Heat to boiling, and add to it one teaspoonful of grated carrot, a slice of onion, and a half cup of tomato. Cook together in a double boiler for half an hour. Remove the slice of onion, and add salt and a half cup of turnip previously cooked and cut in small dice.

VELVET SOUP.--Pour three pints of hot potato soup, seasoned to taste, slowly over the well-beaten yolks of two eggs, stirring briskly to mix the egg perfectly with the soup. It must not be reheated after adding the egg. Plain rice or barley soup may be used in place of potato soup, if preferred.

VERMICELLI SOUP.--Lightly fill a cup with broken vermicelli. Turn it into a pint of boiling water, and cook for ten or fifteen minutes. Drain off all the hot water and put into cold water for a few minutes. Turn into a colander and drain again; add three pints of milk, salt to taste, and heat to boiling. Have the yolks of three eggs well beaten, and when the soup is boiling, turn it gradually onto the eggs, stirring briskly that they may not curdle. Return to the kettle, reheat nearly to boiling, and serve at once.

VERMICELLI SOUP NO. 2.--Cook a cupful of sliced vegetable oysters, a stalk or two of celery, two slices of onion, a parsnip, and half a carrot in water just sufficient to cover well. Meanwhile put a cupful of vermicelli in a quart of milk and cook in a double boiler until tender. When the vegetables are done, strain off the broth and add it to the vermicelli when cooked. Season with salt and a cup of cream. Beat two eggs light and turn the boiling soup on the eggs, stirring briskly that they may not curdle. Reheat if not thickened, and serve.

WHITE CELERY SOUP.--Cut two heads of celery into finger lengths, and simmer in a quart of milk for half an hour. Remove the pieces of celery with a skimmer. Thicken the soup with a tablespoonful of cornstarch braided with a little milk, add salt if desired, and a teacup of whipped cream.

TABLE TOPICS.

Soup rejoices the stomach, and disposes it to receive and digest other food.--Brillat Savarin.

To work the head, temperance must be carried into the diet.--Beecher.

To fare well implies the partaking of such food as does not disagree with body or mind. Hence only those fare well who live temperately.--Socrates.

The aliments to which the cook's art gives a liquid or semi-liquid form, are in general more digestible.--Dictionaire de Medicine.

In the most heroic days of the Grecian army, their food was the plain and simple produce of the soil. When the public games of ancient Greece were first instituted, the athleta, in accordance with the common dietetic habits of the people, were trained entirely on vegetable food.

The eating of much flesh fills us with a multitude of evil diseases and multitudes of evil desires.--Perphyrises, 233 A.D.

No flocks that range the valley free To slaughter I condemn; Taught by the Power that pities me, I learn to pity them. But from the mountain's grassy side A guiltless feast I bring; A scrip with herbs and fruits supplied And water from the spring.

--Goldsmith.

BREAKFAST DISHES

A good breakfast is the best capital upon which people who have real work to do in the world can begin the day. If the food is well selected and well cooked, it furnishes both cheer and strength for their daily tasks. Poor food, or good food poorly prepared, taxes the digestive powers more than is due, and consequently robs brain and nerves of vigor. Good food is not rich food, in the common acceptation of the term; it is such food as furnishes the requisite nutriment with the least fatigue to the digestive powers. It is of the best material, prepared in the best manner, and with pleasant variety, though it may be very simple.

"What to get for breakfast" is one of the most puzzling problems which the majority of housewives have to solve. The usually limited time for its preparation requires that it be something easily and quickly prepared; and health demands that the bill of fare be of such articles as require but minimum time for digestion, that the stomach may have chance for rest after the process of digestion is complete, before the dinner hour. The custom of using fried potatoes or mushes, salted fish or meats, and other foods almost impossible of digestion, for breakfast dishes, is most pernicious. These foods set completely at variance all laws of breakfast hygiene. They are very difficult of digestion, and the thirst-provoking quality of salted foods makes them an important auxiliary to the acquirement of a love of intoxicating drinks. We feel very sure that, as a prominent temperance writer says, "It very often happens that women who send out their loved ones with an agony of prayer that they may be kept from drink for the day, also send them with a breakfast that will make them almost frantic with thirst before they get to the first saloon."

The foods composing the breakfast menu should be simple in character, well and delicately cooked, and neatly served. Fruits and grains and articles made from them offer the requisites for the ideal breakfast. These afford ample provision for variety, are easily made ready, and easily digested, while at the same time furnishing excellent nutriment in ample quantity and of the very best quality. Meats, most vegetables, and compound dishes, more difficult of digestion, are better reserved for the dinner bill of fare. No vegetable except the potato is especially serviceable as a breakfast food, and it is much more readily digested when baked than when prepared in any other manner. Stewing requires less time for preparation, but about one hour longer for digestion.

As an introduction to the morning meal, fresh fruits are most desirable, particularly the juicy varieties, as oranges, grape fruit, melons, grapes, and peaches, some one of which are obtainable nearly the entire year. Other fruits; such as apples, bananas, pears, etc., though less suitable, may be used for the same purpose. They are, however, best accompanied with wafers or some hard food, to insure their thorough mastication.

For the second course, some of the various cereals, oatmeal, rye, corn, barley, rice, or one of the numerous preparations of wheat, well cooked and served with cream, together with one or more unfermented breads (recipes for which have been given in a previous chapter), cooked fruits, and some simple relishes, are quite sufficient for a healthful and palatable breakfast.

If, however, a more extensive bill of fare is desired, numerous delicious and appetizing toasts may be prepared according to the recipes given in this chapter, and which, because of their simple character and the facility with which they can be prepared, are particularly suitable as breakfast dishes. The foundation of all these toasts is zwieback, or twice-baked bread, prepared from good whole-wheat or Graham fermented bread cut in uniform slices not more than a half inch thick, each slice being divided in halves, placed on tins, or what is better, the perforated sheets recommended for baking rolls, and baked or toasted in a slow oven for a half hour or longer, until it is browned evenly throughout the entire slice. The zwieback may be prepared in considerable quantity and kept on hand in readiness for use. It will keep for any length of time if stored in a dry place.

Stale bread is the best for making zwieback, but it should be good, light bread; that which is sour, heavy, and not fit to eat untoasted, should never be used. Care must be taken also not to scorch the slices, as once scorched, it is spoiled. Properly made, it is equally crisp throughout, and possesses a delicious, nutty flavor.

Its preparation affords an excellent opportunity for using the left-over slices of bread, and it may be made when the oven has been heated for other purposes, as after the baking of bread, or even during the ordinary cooking, with little or no additional heat. If one possesses an Aladdin oven, it can be prepared to perfection.

Zwieback may also be purchased in bulk, all ready for use, at ten cents a pound, from the Sanitarium Food Co., Battle Creek, Mich., and it is serviceable in so many ways that it should form a staple article of food in every household.

For the preparation of toasts, the zwieback must be first softened with some hot liquid, preferably thin cream. Heat the cream (two thirds of a pint of cream will be sufficient for six half slices) nearly to boiling in some rather shallow dish. Put the slices, two or three at a time, in it, dipping the cream over them and turning so that both sides will become equally softened. Keep the cream hot, and let the slices remain until softened just enough so that the center can be pierced with a fork, but not until at all mushy or broken. With two forks or a fork and a spoon, remove each slice from the hot cream, draining as thoroughly as possible, and pack in a heated dish, and repeat the process until as much zwieback has been softened as desired. Cover the dish, and keep hot until ready to serve. Special care should be taken to drain the slices as thoroughly as possible, that none of them be wet and mushy. It is better to remove them from the cream when a little hard than to allow them to become too soft, as they will soften somewhat by standing after being packed in the dish. Prepare the sauce for the toast at the same time or before softening the slices, and pour into a pitcher for serving. Serve the slices in individual dishes, turning a small quantity of the hot sauce over each as served.

RECIPES.

APPLE TOAST.--Fresh, nicely flavored apples stewed in a small quantity of water, rubbed through, a colander, sweetened, then cooked in a granite-ware dish in a slow oven until quite dry, make a nice dressing for toast. Baked sweet or sour apples rubbed through a colander to remove cores and skins, are also excellent. Soften slices of zwieback in hot cream, and serve with a spoonful or two on each slice. If desired, the apple may be flavored with a little pineapple or lemon, or mixed with grape, cranberry, or apricot, thus making a number of different toasts.

APRICOT TOAST.--Stew some nice dried apricots as directed on page 191. When done, rub through a fine colander to remove all skins and to render them homogeneous. Add sugar to sweeten, and serve as a dressing on slices of zwieback which have been previously softened in hot cream. One half or two thirds fresh or dried apples may be used with the apricots, if preferred.

ASPARAGUS TOAST.--Prepare asparagus as directed on page 255. When tender, drain off the liquor and season it with a little cream, and salt if desired. Moisten nicely browned zwieback in the liquor and lay in a hot dish; unbind the asparagus, heap it upon the toast, and serve.

BANANA TOAST.--Peel and press some nice bananas through a colander. This may be very easily done with a potato masher, or if preferred a vegetable press may be used for the purpose. Moisten slices of zwieback with hot cream and serve with a large spoonful of the banana pulp on each slice. Fresh peaches may be prepared and used on the toast in the same way.

BERRY TOAST.--Canned strawberries, blueberries, and blackberries may be made into an excellent dressing for toast.

Turn a can of well-kept berries into a colander over an earthen dish, to separate the juice from the berries. Place the juice in a porcelain kettle and heat to boiling. Thicken to the consistency of cream with flour rubbed smooth in a little water; a tablespoonful of flour to the pint of juice will be about the right proportion. Add the berries and boil up just sufficiently to cook the flour and heat the berries; serve hot. If cream for moistening the zwieback is not obtainable, a little juice may be reserved without thickening, and heated in another dish to moisten the toast; of if preferred, the fruit may be heated and poured over the dry zwieback without being thickened, or it may be rubbed through a colander as for Apricot Toast.

BERRY TOAST NO. 2.--Take fresh red or black raspberries, blueberries, or strawberries, and mash well with a spoon. Add sugar to sweeten, and serve as a dressing on slices of zwieback previously moistened with hot cream.

CELERY TOAST.--Cut the crisp white portion of celery into inch pieces, simmer twenty minutes or half an hour, or until tender, in a very little water; add salt and a cup of rich milk. Heat to boiling, and thicken with a little flour rubbed smooth in a small quantity of milk--a teaspoonful of flour to the pint of liquid. Serve hot, poured over slices of zwieback previously moistened with cream or hot water.

CREAM TOAST.--For this use good Graham or whole-wheat zwieback. Have a pint of thin sweet cream scalding hot, salt it a little if desired, and moisten the zwieback in it as previously directed packing it immediately into a hot dish; cover tightly so that the toast may steam, and serve. The slices should be thoroughly moistened, but not soft and mushy nor swimming in cream; indeed, it is better if a little of the crispness still remains.

CREAM TOAST WITH POACHED EGG.--Prepare the cream toast as previously directed, and serve hot with a well-poached egg on each slice.

CHERRY TOAST.--Take a quart of ripe cherries; stem, wash and stew (if preferred the stones may be removed) until tender but not broken; add sugar to sweeten, and pour over slices of well-browned dry toast or zwieback. Serve cold.

GRAVY TOAST.--Heat a quart and a cupful of rich milk to boiling, add salt, and stir into it three scant tablespoonfuls of flour which has been rubbed to a smooth paste in a little cold milk. This quantity will be sufficient for about a dozen slices of toast. Moisten slices of zwieback with hot water and pack in a heated dish. When serving, pour a quantity of the cream cause over each slice.

DRY TOAST WITH HOT CREAM.--Nicely prepared zwieback served in hot saucers with hot cream poured over each slice at the table, makes a most delicious breakfast dish.

GRAPE TOAST.--Stem well-ripened grapes, wash well, and scald without water in a double boiler until broken; rub through a colander to remove sends and skins, and when cool, sweeten to taste. If the toast is desired for breakfast, the grapes should be prepared the day previous. Soften the toast in hot cream, as previously directed, and pack in a tureen. Heat the prepared grapes and serve, pouring a small quantity over each slice of toast. Canned grapes may be used instead of fresh ones, if desired.

LENTIL TOAST.--Lentils stewed as directed for Lentil Gravy on page 226 served as a dressing on slices of zwieback moistened with hot cream or water, makes a very palatable toast. Browned flour may be used to thicken the dressing if preferred.

PRUNE TOAST.--Cook prunes as directed on page 191, allowing them to simmer very slowly for a long time. When done, rub through a colander, and if quite thin, they should be stewed again for a time, until they are about the consistency of marmalade. Moisten slices of zwieback with hot cream, and serve with a spoonful or two of the prune dressing on each. One third dried apple may be used with the prune, if preferred.

PEACH TOAST.--Stew nice fresh peaches in a small quantity of water; when tender, rub through a colander, and if quite juicy, place on the back of the range where they will cook very slowly until nearly all the water has evaporated, and the peach is of the consistency of marmalade. Add sugar to sweeten, and serve the same as prunes, on slices of zwieback previously moistened with hot cream. Canned peaches may be drained from their juice and prepared in the same manner. Dried or evaporated peaches may also be used. Toast with dried-peach dressing will be more delicate in flavor if one third dried apples be used with the peaches.

SNOWFLAKE TOAST.--Heat to boiling a quart of milk to which a half cup of cream, and a little salt have been added. Thicken with a tablespoonful of flour rubbed smooth in a little cold milk. Have ready the whites of two eggs beaten to a stiff froth; and when the sauce is well cooked, turn a cupful of it on the beaten egg, stirring well meanwhile so that it will form a light, frothy mixture, to which add the remainder of the sauce. If the sauce is not sufficiently hot to coagulate the albumen, it may be heated again almost to the boiling point, but should not be allowed to boil. The sauce should be of a light, frothy consistency throughout. Serve as dressing on nicely moistened slices of zwieback.

TOMATO TOAST.--Moisten slices of zwieback in hot cream, and serve with a dressing prepared by heating a pint of strained stewed tomato to boiling, and thickening with a tablespoonful of corn starch or flour rubbed smooth in a little cold water. Season with salt and a half cupful of hot cream. The cream may be omitted, if preferred.

VEGETABLE OYSTER TOAST.--Cook a quart of cleaned, sliced vegetable oysters in a quart of water until very tender; add a pint and a half of rich milk, salt to taste, and thicken the whole with two tablespoonfuls of flour rubbed to a smooth paste with a little milk. Let it boil for a few minutes, and serve as a dressing on slices of well-browned toast previously moistened with hot water or cream.

MISCELLANEOUS BREAKFAST DISHES.

BREWIS.--Heat a pint of rich milk to boiling, remove from fire, and beat into it thoroughly and quickly a cup of very fine stale rye or Graham bread crumbs. Serve at once with cream.

BLACKBERRY MUSH.--Rub a pint of canned or fresh stewed and sweetened blackberries, having considerable juice, through a fine colander or sieve to remove the seeds. Add water to make a pint and a half cupful in all, heat to boiling, and sprinkle into it a cupful of sifted Graham flour, or sufficient to make a mush of desired thickness. Cook as directed for Graham Mush, page 90. Serve hot with cream.

DRY GRANOLA.--This prepared food, made from wheat, corn, and oats, and obtainable from the Sanitarium Food Co., Battle Creek, Mich., forms an excellent breakfast dish eaten with cold or hot milk and cream. Wheatena, prepared wholly from wheat; Avenola, made from oats and wheat; and Gofio, made from parched grains, all obtainable from the same firm, are each delicious and suitable foods for the morning meal.

FRUMENTY.--Wash well a pint of best wheat, and soak for twenty-four hours in water just sufficient to cover. Put the soaked wheat in a covered earthen baking pot or jar, cover well with water, and let it cook in a very slow oven for twelve hours. This may be done the day before it is wanted, or if one has a coal range in which a fire may be kept all night, or an Aladdin oven, the grain may be started in the evening and cooked at night. When desired for use, put in a saucepan with three pints of milk, a cupful of well-washed Zante currants, and one cup of seeded raisins. Boil together for a few minutes, thicken with four tablespoonfuls of flour rubbed smooth in a little cold milk, and serve.

MACARONI WITH RAISINS.--Break macaroni into inch lengths sufficient to fill a half-pint cup. Heat four cups of milk, and when actively boiling, put in the macaroni and cook until tender. Pour boiling water over a half cup of raisins, and let them stand until swelled. Ten or fifteen minutes before the macaroni is done, add the raisins. Serve hot with or without the addition of cream. Macaroni cooked in the various ways as directed in the chapter on Grains, is also suitable for breakfast dishes.

MACARONI WITH KORNLET.--Break macaroni into inch lengths and cook in boiling milk and water. Prepare the kornlet by adding to it an equal quantity of rich milk or thin cream, and thickening with a little flour, a tablespoonful to the pint. When done, drain the macaroni, and add the kornlet in the proportion of a pint of kornlet mixture to one and one half cups of macaroni. Mix well, turn into an earthen dish, and brown in a moderate oven. Left-over kornlet soup, if kept on ice, may be utilized for this breakfast dish, and the macaroni may be cooked the day before. Green corn pulp may be used in place of the kornlet.

PEACH MUSH.--Prepare the same as Blackberry Mush using very thin peach sauce made smooth by rubbing through a colander. Freshly stewed or canned peaches or nicely cooked dried peaches are suitable for this purpose. Apples and grapes may be likewise used for a breakfast mush.

RICE WITH LEMON.--Wash a cup of rice and turn it into three pints of boiling water, let it boil vigorously until tender, and turn into a colander to drain. While still in the colander and before the rice has become at all cold, dip quickly in and out of a pan of cold water several times to separate the grains, draining well afterward. All should be done so quickly that the rice will not become too cold for serving; if necessary to reheat, place for a few moments in a dish in a steamer over a kettle of boiling water. Serve with a dressing of lemon previously prepared by cutting two fresh lemons in thin, wafer-like slices, sprinkling each thickly with sugar, and allowing them to stand for an hour or more until a syrup is formed. When the rice is ready to serve, lay the slices of lemon on top of it, pouring the syrup over it, and serve with a slice or two of the lemon for each dish.

TABLE TOPICS.

The lightest breakfast is the best.--Oswald.

A NEW NAME FOR BREAKFAST.--"Tum, mamma, leth's go down to tupper," said a little toddler to her mother, one morning, recently.

"Why, we don't have supper in the morning," replied the mother.

"Den leth's do down to dinner," urged the little one.

"But we don't have dinner in the morning," corrected the mother.

"Well, den, leth's do down any way," pleaded the child.

"But try and think what meal we have in the morning," urged mamma.

"I know," said the toddler, brightening up.

"What meal do we have in the morning?"

"Oatmeal. Tum on; leth's do."--Sel.

Seneca, writing to a friend of his frugal fare which he declares does not cost a sixpence a day, says:--

"Do you ask if that can supply due nourishment? Yes; and pleasure too. Not indeed, that fleeting and superficial pleasure which needs to be perpetually recruited, but a solid and substantial one. Bread and polenta certainly is not a luxurious feeding, but it is no little advantage to be able to receive pleasure from a simple diet of which no change of fortune can deprive one."

Breakfast: Come to breakfast! Little ones and all,-- How their merry footsteps Patter at the call! Break the bread; pour freely Milk that cream-like flows; A blessing on their appetites And on their lips of rose.

Dinner may be pleasant So may the social tea, But yet, methinks the breakfast Is best of all the three. With its greeting smile of welcome, Its holy voice of prayer, It forgeth heavenly armor To foil the hosts of care.

--Mrs. Sigourney.

Health is not quoted in the markets because it is without price.--Sel.

It is a mistake to think that the more a man eats, the fatter and stronger he will become.--Sel.

DESSERTS

Custom has so long established the usage of finishing the dinner with a dessert of some kind, that a menu is considered quite incomplete without it; and we shall devote the next few pages to articles which may be deemed appropriate and healthful desserts, not because we consider the dessert itself of paramount importance, for indeed we do not think it essential to life or even to good living, but because we hope the hints and suggestions which our space permits, may aid the housewife in preparing more wholesome, inexpensive dishes in lieu of the indigestible articles almost universally used for this purpose.

We see no objection to the use of a dessert, if the articles offered are wholesome, and are presented before an abundance has already been taken. As usually served, the dessert is but a "snare and delusion" to the digestive organs. Compounded of substances "rich," not in food elements, but in fats, sweets, and spices, and served after enough has already been eaten, it offers a great temptation to overeat; while the elements of which it is largely composed, serve to hamper the digestive organs, to clog the liver, and to work mischief generally. At the same time it may be remarked that the preparation of even wholesome desserts requires an outlay of time and strength better by far expended in some other manner. Desserts are quite unnecessary to a good, healthful, nutritious dietary. The simplest of all desserts are the various nuts and delicious fruits with which nature has so abundantly supplied us, at no greater cost than their harmful substitutes, and which require no expenditure of time or strength in their preparation. If, however, other forms of dessert are desired, a large variety may be prepared in a simple manner, so as to be both pleasing and appetizing.

GENERAL SUGGESTIONS.

In the preparation of desserts, as in that of all other foods it is essential that all material used shall be thoroughly good of its kind. If bread is to be used, the crumbs should be dry and rather stale, but on no account use that which is sour or moldy. Some housekeepers imagine that if their bread happens to spoil and become sour, although it is hardly palatable enough for the table, it may be advantageously used to make puddings. It is indeed quite possible to combine sour bread with other ingredients so as to make a pudding agreeable to the palate; but disguising sour bread makes sweets and flavors by no means changes it into a wholesome food. It is better economy to throw sour bread away at once than to impose it upon the digestive organs at the risk of health and strength.

Bread which has begun to show appearance of mold should never be used; for mold is a poison, and very serious illness has resulted from the eating of puddings made from moldy bread.

Eggs, to be used for desserts, should always be fresh and good. Cooks often imagine that an egg too stale to be eaten in any other way will do very well for use in cakes and puddings, because it can be disguised so as not to be apparent to the taste; but stale eggs are unfit for food, either alone or in combination with other ingredients. Their use is often the occasion of serious disturbances of the digestive organs. Most desserts in which eggs are used will be much lighter if the yolks and whites are beaten separately. If in winter, and eggs are scarce, fewer may be used, and two tablespoonfuls of dry snow for each omitted egg stirred in the last thing before baking.

Milk, likewise, should always be sweet and fresh. If it is to be heated, use a double boiler, so that there will be no danger of scorching. If fresh milk is not available, the condensed milk found at the grocer's is an excellent substitute. Dissolve according to directions, and follow the recipe the same as with fresh milk, omitting one half or two thirds the given amount of sugar.

If dried sweet fruits, raisins, or currants are to be used, look them over carefully, put them in a colander, and placing it in a pan of warm water, allow the currants to remain until plump. This will loosen the dirt which, while they are shriveled, sticks in the creases, and they may then be washed by dipping the colander in and out of clean water until they are free from sediment; rinse in two waters, then spread upon a cloth, and let them get perfectly dry before using.

It is a good plan, after purchasing raisins and currants, to wash and dry a quantity, and store in glass cans ready for use. To facilitate the stoning of raisins, put them into a colander placed in a dish of warm water until plump; then drain, when the seeds can be easily removed.

For desserts which are to be molded, always wet the molds in cold water before pouring in the desserts.

SUGGESTIONS FOR FLAVORING, ETC.

TO PREPARE ALMOND PASTE.--Blanch the nuts according to directions given on page 215. Allow them to dry thoroughly, and pound in a mortar to a smooth paste. They can be reduced much easier if dried for a day or two after blanching. During the pounding, sprinkle with a few drops of cold water, white of egg, rose water, or lemon juice, to prevent them from oiling.

COCOANUT FLAVOR.--Cocoanut, freshly grated or desiccated, unless in extremely fine particles, is a very indigestible substance, and when its flavor is desired for custards, puddings, etc., it is always better to steep a few tablespoonfuls in a pint of milk for twenty minutes or a half hour, and strain out the particles. The milk should not be allowed to boil, as it will be likely to curdle. One tablespoonful of freshly grated cocoanut or two of the desiccated will give a very pleasant and delicate flavor; and if a more intense flavor is desired, use a larger quantity.

ORANGE AND LEMON FLAVOR.--Orange or lemon flavor may be obtained by steeping a few strips of the yellow part of the rind of lemon or orange in milk for twenty minutes. Skim out the rind before using for desserts. Care should be taken to use only the yellow part, as the white will impart a bitter flavor. The grated rind may also be used for flavoring, but in grating the peel, one must be careful to grate very lightly, and thus use only the outer yellow portion, which contains the essential oil of the fruit. Grate evenly, turning and working around the lemon, using as small a surface of the grater as possible, in order to prevent waste. Generally, twice across the grater and back will be sufficient for removing all the yellow skin from one portion of a lemon. A well-grated lemon should be of exactly the same shape as before, with no yellow skin remaining, and no deep scores into the white. Remove the yellow pulp from the grater with a fork.

TO COLOR SUGAR.--For ornamenting the meringues of puddings and other desserts, take a little of the fresh juice of cranberries, red raspberries, currants, black raspberries, grapes, or other colored juices of fruits, thicken it stiff with the sugar, spread on a plate to dry, or use at one. It may be colored yellow with orange peel strained through a cloth, or green with the juice of spinach. Sugar prepared in this manner is quite as pretty and much more wholesome than the colored sugars found in market, which are often prepared with poisonous chemicals.

FRUIT DESSERTS.

RECIPES.

APPLE DESSERT.--Pare some large tart apples, remove the cores, put into the cavities a little quince jelly, lemon flavored sugar, or grated pineapple and sugar, according to the flavor desired. Have as many squares of bread with the crust taken off as there are apples, and place a filled apple on each piece of bread, on earthen pie plates; moisten well with a little quince jelly dissolved in water, lemon juice, or pineapple juice, according to the filling used. Cover closely, and bake in a rather quick oven till the apples are tender. Serve with whipped cream and sugar.

APPLE MERINGUE DESSERT.--Pare and core enough tart, easy-cooking apples to make a quart when stewed. Cover closely and cook slowly till perfectly tender, when they should be quite dry. Mash through a colander, add a little sugar and a little grated pineapple or lemon peel. Beat light with a silver fork, turn into a pudding dish, and brown in a moderate oven ten or fifteen minutes. Then cover with a meringue made with two tablespoonfuls of sugar and the beaten whites of two eggs, and return to the oven for a moment to brown. Serve cold.

APPLE ROSE CREAM.--Wash, core, slice, and cook without paring, a dozen fresh snow apples until very dry. When done, rub through a colander to remove the skins, add sugar to sweeten, and the whites of two eggs; beat vigorously with an egg beater until stiff, add a teaspoonful of rose water for flavoring, and serve at once, or keep on ice. It is especially important that the apples be very dry, otherwise the cream will not be light. If after rubbing through the colander, there is still much juice, they should be cooked again until it has evaporated; or they may be turned into a jelly bag and drained. Other varieties of apple may be used, and flavored with pineapple or vanilla. Made as directed of snow apples or others with white flesh and red skins, the cream should be of a delicate pink color, making a very dainty as well as delicious dessert.

APPLE SNOW.--Pare and quarter some nice tart apples. Those that when cooked will be whitest in color are best. Put them into a china dish, and steam until tender over a kettle of boiling water. When done, rub through a colander or beat with a fork until smooth, add sugar to sweeten and a little grated lemon rind, and beat again. For every cup and a half of the prepared apple allow the white of one egg, which beat to a stiff froth, adding the apple to it a little at a time, beating all together until, when taken up in a spoon, it stands quite stiff. Serve cold, with or without a simple custard prepared with a pint of hot milk, a tablespoonful of sugar, and the yolks of two eggs.

BAKED APPLES WITH CREAM.--Pare some nice juicy sweet apples, and remove the cores without dividing. Bake until tender in a covered dish with a spoonful or two of water on the bottom. Serve with whipped cream. Or, bake the apples without paring and when done, remove the skins, and serve in the same manner. The cream may be flavored with a little lemon or rose if desired. Lemon apples and Citron apples, prepared as directed on pages 186 and 187, make a most delicious dessert served with whipped cream and sugar, or with mock cream flavored with cocoanut.

BAKED SWEET APPLE DESSERT.--Wash and remove the cores from a dozen medium-sized sweet apples, and one third as many sour ones, and bake until well done. Mash through a colander to make smooth and remove the skins. Put into a granite-ware dish, smooth the top with a knife, return to the oven and bake very slowly until dry enough to keep its shape when cut. Add if desired a meringue made by heating the white of one egg with a tablespoonful of sugar. Cut into squares, and serve in individual dishes. The meringue may be flavored with lemon or dotted with bits of colored sugar.

BANANAS IN SYRUP.--Heat in a porcelain kettle a pint of currant and red raspberry juice, equal parts, sweetened to taste. When boiling, drop into it a dozen peeled bananas, and simmer very gently for twenty minutes. Remove the bananas, boil the juice until thickened to the consistency of syrup, and pour over the fruit. Serve cold.

BAKED BANANAS.--Bake fresh, firm, yelow bananas with the skins on fifteen minutes in a moderate oven. Serve hot.

FRESH FRUIT COMPOTE.--Flavor three tablespoonfuls of sugar by mixing with it a little of the grated yellow rind of an orange, or by rubbing it over the orange to extract the oil. If the latter method is used, the square lump sugar will be preferable. Pare, quarter, and slice three medium-sized tart apples. Peel, remove the seeds, and cut in quite fine pieces three oranges. Put the fruit in alternate layers in a glass dish. Sweeten a cupful of fresh or canned raspberry juice with the flavored sugar, and turn it over the fruit. Put the dish on ice to cool for a half hour before serving.

GRAPE APPLES.--Sweeten a pint of fresh grape juice with a pint of sugar, and simmer gently until reduced one third. Pare and core without dividing, six or eight nice tart apples, and stew very slowly in the grape juice until tender, but not broken. Remove the apples and boil the juice (if any remain) until thickened to the consistency of syrup. Serve cold with a dressing of whipped cream. Canned grape pulp or juice may be utilized for this purpose. Sweet apples may be used instead of tart ones, and the sugar omitted.

PEACH CREAM.--Pare and stone some nice yellow peaches, and mash with a spoon or press through a colander with a potato masher. Allow equal quantities of the peach pulp and cream, add a little sugar to sweeten, and beat all together until the cream is light. Serve in saucers or glasses with currant buns. A banana cream may be prepared in the same manner.

PRUNE DESSERT.--Prepare some prune marmalade as directed on page 191. Put in a square granite-ware dish, which place inside another dish containing hot water, and cook it in a slow oven until the marmalade is dry enough to retain its shape when cut with a knife. If desired add a meringue as for baked sweet apple dessert, dotting the top with pink sugar. Serve in squares in individual dishes.

DESSERTS MADE OF FRUIT WITH GRAINS, BREAD, ETC.

RECIPES.

APPLE SANDWICH.--Mix half a cup of sugar with the grated yellow rind of half a lemon. Stir half a cup of cream into a quart of soft bread crumbs; prepare three pints of sliced apples, sprinkled with the sugar; fill a pudding dish with alternate layers of moistened crumbs and sliced apples, finishing with a thick layer of crumbs. Unless the apples are very juicy, add half a cup of cold water, and unless quite tart, have mixed with the water the juice of half a lemon. Cover and bake about one hour. Remove the cover toward the last, that the top may brown lightly. Serve with cream. Berries or other acid fruits may be used in place of apples, and rice or cracked wheat mush substituted for bread crumbs.

APPLE SANDWICH NO. 2.--Prepare and stew some apples as for sauce, allowing them to become quite dry; flavor with lemon, pineapples, quince, or any desired flavor. Moisten slices of zwieback in hot cream as for toast. Spread a slice with the apple mixture, cover with a second slice of the moistened zwieback, then cut in squares and serve, with or without a dressing of mock cream. If desired to have the sandwiches particularly dainty, cut the bread from which the zwieback is prepared in rounds, triangles, or stars before toasting.

BAKED APPLE PUDDING.--Pour boiling water over bread crumbs; when soft, squeeze out all the water, and line the bottom and sides of an oiled earthen pudding dish with the crumbs. Fill the interior with sliced apples, and cover with a layer of bread crumbs. Bake in a covered dish set in a pan of hot water, until the apples are tender; then remove the cover and brown. Loosen the pudding with a knife, invert on a plate, and it will turn out whole. Serve with sugar and cream.

BARLEY FRUIT PUDDING.--Mix together a pint of cold, well steamed pearl barley, a cup of finely minced tart apples, three fourths of a cup of chopped and seeded raisins, a third of a cup of sugar, and a cup of boiling water and turn into a pudding dish; cover, and place the dish in the oven in a pan of hot water, and bake slowly an hour and a half, or until the water has become quite absorbed and the fruit tender. Serve warm with a water, adding sugar to taste, and thickening with a half teaspoonful of cornstarch. Any tart fruit jelly may be used, or the pudding may be served with cream and sugar flavored with a little grated lemon rind.

BARLEY FIG PUDDING.--One pint of well-steamed pearl barley, two cups of finely chopped best figs, one half cup of sugar, one half cup of thin sweet cream, and one and one half cups of fresh milk. Mix all thoroughly, turn into an earthen pudding dish; place it in the oven in a pan half full of hot water, and bake slowly till the milk is nearly absorbed. The pudding should be stirred once or twice during the baking, so that the figs will be distributed evenly, instead of rising to the top.

BLACKBERRY CORNSTARCH PUDDING.--Take two quarts of well-ripened blackberries which have been carefully looked over, put them into a granite-ware boiler with half a cup of water, and stew for twenty minutes. Add sugar to sweeten, and three heaping tablespoonfuls of cornstarch rubbed to a cream with a little cold water. Cook until thickened, pour into molds, and cool. Serve cold with milk or cream. Other fresh or canned berries may be used in the same way.

COCOANUT AND CORNSTARCH BLANCMANGE.--Simmer two tablespoonfuls of desiccated cocoanut in a pint of milk for twenty minutes, and strain through a fine sieve. If necessary, add more cold milk to make a full pint. Add a tablespoonful of sugar, heat to boiling, and stir in gradually two tablespoonfuls of cornstarch rubbed smooth in a very little cold milk. Cook five minutes, turn into cups, and serve cold with fruit sauce or cream.

CORNSTARCH BLANCMANGE.--Stir together two tablespoonfuls of cornstarch, half a cup of sugar, the juice and a little of the grated rind of one lemon; braid the whole with cold water enough to dissolve well. Then pour boiling water over the mixture, stirring meanwhile, until it becomes transparent. Allow it to bubble a few minutes longer, pour into molds, and serve cold with cream and sugar.

CORNSTARCH WITH RAISINS.--Measure out one pint of rich milk. Rub two tablespoonfuls of cornstarch perfectly smooth with a little of the milk, and heat the remainder to boiling, adding to it a tablespoonful of sugar. Add the braided cornstarch, and let it cook until it thickens, stirring constantly. Then add a half cup of raisins which have been previously steamed. This may be served hot with sugar and cream, or turned into cups and molded, and served cold with lemon, orange, or other fruit sauce for dressing.

CORNSTARCH WITH APPLES.--Prepare the cornstarch as in the preceding recipe, omitting the raisins. Place in a pudding dish some lemon apple sauce, without juice, about two inches deep. Pour the cornstarch over it, and serve hot or cold with cream.

CORNSTARCH FRUIT MOLD.--Heat a quart of strawberry, raspberry, or currant juice, sweetened to taste, to boiling. If the pure juice of berries is used, it may be diluted with one cup of water to each pint and a half of juice. Stir in four tablespoonfuls of cornstarch well braided with a little of the juice reserved for this purpose. Boil until the starch is well cooked, stirring constantly. Pour into molds previously wet with cold water, and cool. Serve with cream and sugar. A circle of fresh berries around the mold when served adds to its appearance.

CORNSTARCH FRUIT MOLD NO. 2.--Wash, stone, and stew some nice French prunes, add sugar to sweeten, and if there is not an abundance of juice, a little boiling water. For every one fourth pound of prunes there should be enough juice to make a pint in all, for which add two tablespoonfuls of cornstarch, rubbed smooth in a little cold water, and boil three or four minutes. Pour into cups previously wet in cold water, and mold. Serve cold with whipped cream. Other dried or canned fruits, as apricots, peaches, cherries, etc., may be used in place of prunes, if preferred.

CRACKED-WHEAT PUDDING.--A very simple pudding may be made with two cups of cold, well-cooked cracked wheat, two and a half cups of milk, and one half cup of sugar. Let the wheat soak in the milk till thoroughly mixed and free from lumps, then add the sugar and a little grated lemon peel, and bake about three fourths of an hour in a moderate oven. It should be of a creamy consistency when cold, but will appear quite thin when taken from the oven. By flavoring the milk with cocoanut, a different pudding may be produced. Rolled or pearl wheat may be used for this pudding. A cupful of raisins may be added if desired.

CRACKED-WHEAT PUDDING NO. 2.--Four and one half cups of milk, a very scant half cup of cracked wheat, one half cup of sugar; put together in a pudding dish, and bake slowly with the dish covered and set in a pan of hot water for three or four hours, or until the wheat is perfectly tender, as may be ascertained by dipping a few grains with a spoon out from the side of the dish.

FARINA BLANCMANGE.--Heat a quart of milk, reserving one half cup, to boiling. Then add two tablespoonfuls of sugar, and four heaping tablespoonfuls of farina, previously moistened with the reserved half cup of milk. Let all boil rapidly for a few minutes till the farina has well set, then place in a double boiler, or a dish set in a pan of boiling water, to cook an hour longer. Mold in cups previously wet with cold water. Serve with sugar and cream flavored with vanilla or a little grated lemon rind, mock cream, or cocoanut sauce.

Much variety may be given this simple dessert by serving it with a dressing of fruit juices; red raspberry, strawberry, grape, current, cranberry, cherry, and plum are all very good. If desired, the milk with which the blancmange is prepared may be first flavored with cocoanut, thus making a different blancmange. Fresh fruit, as sliced banana, blueberries, or strawberries, lightly stirred in just before molding, make other excellent varieties.

FARINA FRUIT MOLD.--Put a quart of well-sweetened red raspberry juice into the inner cup of a double boiler. Heat to boiling, and stir in four heaping tablespoonfuls of farina first moistened with a little of the juice. Boil up until thickened, then set into the outer boiler, the water in which should be boiling, and cook for one hour. Pour into molds previously wet in cold water, and cool. Serve with whipped cream or mock cream. Currant, strawberry, cherry, or blackberry juice may be used instead of raspberry. If water be added to dilute the juice, a little more farina will be needed.

FRUIT PUDDING.--Measure out one quart of rich new milk, reserving half a pint to wet five large rounded tablespoonfuls of sifted flour. Add to the milk one even cup of sugar, turn in the flour mixture and heat to boiling in a farina kettle, stirring all the while to prevent lumps, and cook till it thickens, which will be about ten minutes after it begins to boil. Remove from the stove, and beat while it is cooling. When cool, add sliced bananas or whole strawberries, whortleberries, raspberries, blackberries, sliced apricots, or peaches. Serve cold.

JAM PUDDING.--Make a jam by mashing well some fresh raspberries or blueberries and sweetening to taste. Spread over slices of fresh, light bread or buns, and pile in layers one above another in a pudding dish. Pour over the layers enough rich milk or thin cream heated to scalding, to moisten the whole. Turn a plate over the pudding, place a weight upon it, and press lightly till cold. Cut in slices, and serve with or without a cream dressing.

PLAIN FRUIT PUDDING OR BROWN BETTY.--Chop together one part seeded raisins and two parts good tart apples. Fill a pudding dish with alternate layers of the fruit and bread crumbs, finishing with the bread crumbs on top. Unless the apples are very juicy, moisten the whole with a tablespoonful of lemon juice in a cup of cold water, for a pudding filling a three-pint dish. Cover the dish and place it in a moderate oven in a pan of hot water, and bake nearly an hour; then remove from the pan, uncover, and brown nicely. Serve warm with cream and sugar, or with an orange or lemon sauce. Seeded cherries may be used in place of the apples and raisins. In that case, each layer of fruit should be sprinkled lightly with sugar, and the water omitted.

PRUNE PUDDING.--Moisten rather thin slices of stale bread in hot milk and place in a pudding dish with alternate layers of stewed prunes from which the stones have been removed, finishing with bread on top. Pour over the whole a little more hot milk or pure juice or both, and bake in a moderate over three fourths of an hour. Serve hot or cold with orange or lemon sauce.

RICE MERINGUE.--Steam a cupful of rice as directed on page 99 until tender and dry. Heap it loosely on a glass dish, and dot with squares of cranberry or currant jelly. Beat with the whites of two eggs to a stiff froth with one third cup of sugar, and pile it roughly over the rice. Serve with cream.

RICE SNOWBALL.--Wash a cupful of good rice and steam until half done. Have pared and cored without dividing, six large, easy cooking tart apples. Put a clean square of cheese cloth over a plate, place the apples on it, and fill them and all the interstices between with rice. Put the remainder of the rice over and around the apples; tie up the cloth, and cook in a kettle of boiling water until the apples are tender. When done, lift from the water and drain well, untie the cloth, invert the pudding upon a plate and remove the cloth. Serve hot with cream and sugar or cocoanut sauce.

RICE FRUIT DESSERT.--Cold boiled rice, molded so that it can be sliced, may be utilized in making a variety of delicious desserts. A nice pudding may be prepared by filling a dish with alternate layers of half-inch slices of molded rice and grated tart raw apples the same thickness. Grate a little lemon rind over each layer. Cover, and place in the oven in a pan of boiling water, and bake for an hour. Serve with sugar and cream. Stoned cherries or peaches may be used instead of the apple.

RICE DUMPLING.--Steam a teacup of rice until tender, and line an oiled earthen pudding dish, pressing it up around the sides and over the bottom. Fill the crust thus made with rather tart apples cut in small slices; cover with rice, and steam until the apples are tender, which may be determined by running a broom-straw through them. Let stand until cold, then turn from the dish, and serve with sugar and cream. Any easy cooking tart fruit, as stoned cherries, gooseberries, etc., may be used in place of the apples when preferred.

RICE CREAM PUDDING.--Take one cup of good well-washed rice, one scant cup of sugar, and eight cups of new milk, with a little grated lemon rind for flavoring. Put all into an earthen pudding dish, and place on the top of the range. Heat very slowly until the milk is boiling, stirring frequently, so that the rice shall not adhere to the bottom of the dish. Then put into a moderately hot oven, and bake without stirring, till the rice is perfectly tender, which can be ascertained by dipping a spoon in one side and taking out a few grains. It should be, when cold, of a rich, creamy consistency, with each grain of rice whole. Serve cold. It is best if made the day before it is needed. If preferred, the milk may be first flavored with cocoanut, according to the directions given on page 298.

RICE PUDDING WITH RAISINS.--Wash thoroughly one half cup of rice, and soak for two hours in warm water. Drain off the water, add two tablespoonfuls of sugar, one half cup of raisins, and four cups of milk. Put in an earthen pudding dish and cook for two hours in a moderate oven, stirring once or twice before the rice begins to swell, then add a cup of hot milk, and cook for an hour longer.

RED RICE MOLD.--Take one and one half pints of red currants and one half pint of red raspberries, and follow directions on page 209 for extracting their juice. The juice may be diluted with one part water to two of juice if desired. Sweeten to taste, and for each pint when boiling stir in two tablespoonfuls of ground rice or rice flour rubbed smooth in a little of the juice which may be retained for the purpose. Pour into molds, cool, and serve with whipped cream.

RICE AND FRUIT DESSERT.--Steam a cup of good well-washed rice in milk till tender. Prepare some tart apples by paring, dividing midway between the stem and blow ends, and removing the cores. Fill the cavities with quince or pineapple jelly; put the apples in a shallow stewpan with a half cup of water, cover, and steam till nearly tender. Put the rice, which should be very moist, around the bottom and sides of a pudding dish; place the apples inside, cover, and bake ten minutes. Serve with cream flavored with quince or lemon.

RICE AND TAPIOCA PUDDING.--Soak one half cup of tapioca over night in a cup of water; in the morning drain off the water if any remains. Add to the tapioca half a cup of rice, one cup of sugar, one cup of raisins, and eight cups of new milk, with a little grated lemon rind for flavoring. Put all in an earthen pudding dish on the top of the range, where it will heat very gradually to the boiling point, stirring frequently. When the milk boils, put the pudding in the oven, and bake till the rice grains are perfectly tender but not broken and mushy. From twenty minutes to half an hour is usually sufficient. When taken from the oven, it will appear quite thin, but after cooling will be of a delicious, creamy consistency. Serve cold.

RICE-FLOUR MOLD.--Braid two tablespoonfuls of rice flour with a little milk and stir the mixture into a pint of boiling milk to which has been added three tablespoonfuls of sugar, and a little salt if desired. Let this boil until it thickens, then mold, and serve with cream and sugar or with lemon, orange, or other fruit sauce.

RICE AND STEWED APPLE DESSERT.--Steam or bake some rice in milk until tender, sweeten slightly and spread a layer of the rice half an inch thick on the bottom of a pudding dish, then a layer of lemon-flavored apple sauce, which has been rubbed through a colander and afterward simmered on the range until stiff. If preferred, the sauce may be prepared by first baking the apples, and then rubbing the pulp through a colander. Add another layer of rice, then one of sauce, and so on until the dish is full. Bake in a moderate oven and serve hot. If the apples are not very tart, part stewed and sifted cranberries may be used with them.

RICE AND STRAWBERRY DESSERT.--Soak a cup of rice in one and a half cups of new milk; place all in an earthen dish, and steam an hour, or until dry and tender, stirring occasionally for the first fifteen minutes. When the rice is done, place in the bottom of cups previously moistened with cold water, five nice hulled strawberries in the shape of a star. Carefully fill the interstices between the berries with the cooked rice, and put in a layer of rice. Add next a layer of strawberries, then another of rice. Press firmly into the cups, and set away to cool. When well molded, turn into saucers, and pile whipped cream around each mold; sprinkle with sugar and serve.

A little care in forming the stars and filling the molds makes this a delicious and pretty dessert. If preferred, the dessert may be prepared in one large mold, and a larger number of berries arranged in the form of a cross in the bottom of the dish, covering with rice, and adding as many alternate layers of berries and rice as desired.

STEWED FRUIT PUDDING.--Take a deep, square or oblong granite-ware or earthen dish; cut strips of stale bread uniformly an inch in width and three fourths of an inch in thickness, and place them in the mold with spaces between them equal to their width. Or, fit the strips around the bottom of a round, earthen pudding dish, like the spokes of a wheel, with stewed or canned fruit, sweetened to taste; whortleberries are best, but apricots, cherries, currants, strawberries, and gooseberries may all be used. Separate the juice from the berries by turning them into a colander. Fill the interstices between the bread with hot fruit, using just as little juice as possible. Cover with another layer, this time placing the strips of bread over the fruit in the first layer, and leaving the spaces for fruit over the bread in the first layer. Fill the dish with these layers of fruit and bread, and when full, pour over all the hot fruit juice. Put a plate with a weight on it on the top to press it firmly. Dip off any juice that may be pressed out, and set the pudding in the refrigerator to cool and press. When cold, it will turn out whole, and can be cut in slices and served with whipped cream or cocoanut sauce.

STRAWBERRY MINUTE PUDDING.--Cook a quart of ripe strawberries in a pint of water till well scalded. Add sugar to taste. Skim out the fruit, and into the boiling juice stir a scant cup of granulated wheat flour previously rubbed to a paste with a little cold water; cook fifteen or twenty minutes, pour over the fruit, and serve cold with cream sauce.

SWEET APPLE PUDDING.--Pare, core, and slice enough ripe, juicy sweet apples to fill a pint bowl. Heat a quart of new milk to scalding in a double boiler. Pour it hot over one cup of good granulated cornmeal, and beat very thoroughly to remove all lumps. Return to the double boiler, and cook until the meal is set. The batter then should be about the consistency of corn mush. Remove from the fire, add a pint of cold milk, stir in the sliced apples, one third of a cup of sugar or molasses, and a teaspoonful of flour rubbed smooth in a very little milk. Turn all into a deep earthen crock or pudding dish, and bake slowly from three to four hours, stirring frequently the first hour. It should be moderately browned on top when done. Serve warm or cold.

WHORTLEBERRY PUDDING.--One quart of new milk, one quart of fine bread crumbs, two quarts of fresh whortleberries, one or two tablespoonfuls of sugar. Heat the milk to boiling; fill a pudding dish with alternate layers of bread crumbs and berries, beginning and ending with crumbs. Add the sugar to the milk, let it dissolve, and pour the whole over the pudding. Cover closely, and bake in a slow oven within a pan of hot water nearly an hour. Serve warm with cream or cocoanut sauce.

DESSERTS WITH TAPIOCA, SAGO, MONICA, AND SEA MOSS.

Both pearl and flake tapioca are suitable for these desserts. They should be soaked for some hours before using, and it is always best to soak over night if convenient. The flake tapioca requires longer soaking and cooking than the pearl tapioca. For soaking, use one and a half cups of water for each cup of flake tapioca, and one pint of water for a cup of pearl tapioca. For cooking, three or four additional cups of water will be required for each cup of tapioca, depending upon, the articles used with it. A double boiler should be used for the cooking.

RECIPES.

APPLE TAPIOCA.--Soak a cupful of pearl tapioca over night. In the morning simmer in a quart of boiling water until transparent and thickened. Arrange in the bottom of a pudding dish four or five good-sized tart apples, which have been pared, cored, and the cavities filled with sugar. Squeeze the juice of a lemon and grate a very little of the rind over the apples. Pour the tapioca over the fruit. Set the dish inside a pan filled with hot water, cover, and bake one hour, or until the apples are done. Serve with sugar and cream. It is best nearly cold. Fresh peaches, pared and stewed, may be used in place of apples, if preferred.

APPLE TAPIOCA NO. 2.--Soak a half cup of tapioca in a cap of tepid water, for at least three hours. Pare, core, and quarter nice tart apples to fill a two-quart pudding dish nearly half full. Add four cups of water and one of sugar to the soaked tapioca, pour it over the apples, and bake two or three hours in a slow oven. Serve with whipped cream.

BANANA DESSERT.--Soak a cup of tapioca over night. In the morning cook in a double boiler in a quart of water until transparent. When done, add a cup of sugar and three or four sliced bananas. Serve cold with cream.

BLACKBERRY TAPIOCA.--Soak a cup of tapioca over night. When ready to cook, add three cups of boiling water and cook in a double boiler until transparent and smooth. Sprinkle a quart of fresh blackberries with sugar, and stir lightly into the tapioca. Pour into molds and serve cold with cream and sugar. Other fresh berries may be used in the same way.

CHERRY PUDDING.--Soak and cook a half cup of tapioca in a pint of water until transparent. Have a pint of fresh pitted cherries in an earthen pudding dish. Sprinkle them well with sugar, pour over them the cooked tapioca, and bake for an hour in a moderate oven. Serve hot with or without cream.

FRUIT TAPIOCA.--Cook three fourths of a cup of tapioca in four cups of water until smooth and transparent Stir into it lightly a pint of fresh strawberries, raspberries, currants, or any small fruit, adding sugar as required. For variety a cup of canned quinces or apricots may be substituted for fresh fruit. Serve warm or cold with whipped cream or mock cream.

MOLDED TAPIOCA WITH FRUIT.--Simmer one half cup of desiccated cocoanut in a pint of milk for twenty minutes. Strain out the cocoanut, and add milk to make a full pint. Add one half cup of sugar and one half cup of tapioca previously soaked over night. Let the whole simmer until the tapioca is transparent. Dip some cups in cold water, drain, and lay fresh strawberries, currants, or cherries in the bottom of each in the form of a star or cross. Pour the tapioca into the molds gently, so as not to displace the fruit. When cold, turn out and serve with whipped cream or fruit sauce. Raisins may be substituted for fresh fruit, or bits of jelly may be placed around the mold after it has cooled, if preferred.

PINEAPPLE TAPIOCA.--Soak one cup of tapioca over night in one and one half cups of water. Add two and one half cups of water and cook in a double boiler until transparent, then add one cup of sugar and one juicy pineapple minced fine with a sharp knife. Mold, and serve cold with or without cream.

PRUNE AND TAPIOCA PUDDING.--Soak one half cup of tapioca over night. In the morning cook until transparent in two cups of water. Stew two cups of well-washed and stoned prunes in a quart of water till perfectly tender; then add the juice of a good lemon and two tablespoonfuls of sugar, and boil till the syrup becomes thick and rich. Turn the prunes into a pudding dish, cover with the cooked tapioca, and add a little grated lemon rind. Bake lightly. Serve without dressing or with sugar and cream or almond sauce. If preferred, the prunes and tapioca may be placed in the dish in alternate layers, having the top one of tapioca.

TAPIOCA AND FIG PUDDING.--Cook three fourths of a cup of tapioca as for Apple Tapioca. Have ready two cups of finely sliced or chopped tart apples, and one cup of chopped figs, which have first been lightly steamed. If preferred, raisins may be used in place of half the figs. Put the fruit in the bottom of the pudding dish, turn the tapioca over it, and bake till the fruit is very soft. If the apples are not very tart, sprinkle the juice of a lemon over them before adding the figs and tapioca.

A nice fruit pudding can also be made by using half canned pears and half apples, or canned quinces may be substituted for figs.

PEACH TAPIOCA.--For this will be needed a quart of nicely canned peaches, a cup of tapioca, and from one half to three fourths of a cup of sugar, according to the sweetness of the peaches. Soak the tapioca over night in just enough water to cover. When ready to cook, put in a double boiler with three cups of water, and cook for an hour. Remove from the fire and add to it the juice from the peaches, of which there should be a cup and a half, which has been secured by draining the peaches in a colander, and stir it well into the tapioca. Place a layer of this mixture in an oiled pudding dish, add the peaches, cover with the remainder of the tapioca, and bake for an hour in a moderate oven.

TAPIOCA JELLY.--Soak a cup of tapioca in a pint of water over night. Add another pint and cook until transparent and smooth. Add three tablespoonfuls of lemon juice and four tablespoonfuls of sugar; beat well together and tun into molds. Serve cold. No dressing is required. This may be varied by using unsweetened currant, grape, or other acid fruit juice in place of lemon. Fruit jelly may be used if the juice is not easily obtained. Add when the tapioca is well cooked, and stir until dissolved.

APPLE SAGO PUDDING.--Soak one cup of sago in six cups of water; stew ten small apples, mix with the sago, and bake three quarters of an hour. Serve with cream and sugar. It is better warm than cold, but acceptable either way.

RED SAGO MOLD.--Take a quart of red raspberry juice, pure or diluted with one third water, and sweeten to taste. Have ready one half cup of best sago which has soaked for twenty minutes in just enough water to cover. Drain off any water that may remain. Add the sago to the juice, and cook until the sago is transparent, then turn into molds. Serve cold with cream. Cranberry or strawberry juice may be used in place of the raspberry, if preferred.

SAGO FRUIT PUDDING.--Soak a small cup of sago an hour in just enough water to cover. Drain off any water that may not be absorbed. Mix two thirds of a cup of sugar with this sago, and stir all into a quart of boiling water. Let it boil until the sago is perfectly transparent and pour in a pint of nicely hulled strawberries. Turn into molds to cool, or serve warm with cream, as preferred. Tapioca can be used instead of sago, but needs longer soaking. Raspberries, stoned cherries, or currants can be used in place of strawberries.

SAGO PUDDING.--Soak a cupful of sago for twenty minutes in a cup of cold water; then pour over it a quart and a cup of boiling water, add a cup of sugar and one half cup of raisins. Cook till the sago is perfectly transparent, flavor with vanilla, and set away to cool. Serve with whipped cream.

MANIOCA WITH FRUIT.--Pare, core, and quarter six medium-sized tart apples, and put them to cook in a quart of boiling water. Add a cup of sugar, and cook without stirring until softened, then sprinkle into the water in which they are cooking five tablespoonfuls of manioca, and cook until it is transparent, which will be in about ten minutes. Flavor with a little grated lemon rind, and serve hot with sugar and cream, or mold, as preferred. Canned peaches, apricots, or cherries may be used in a similar manner, adding boiling water if there is not sufficient juice to properly cook the manioca. Or the manioca may be first cooked in boiling water, using four scant tablespoonfuls for a pint of water, and when transparent, turning it over sliced bananas, pineapples, or oranges, molding and serving with cream and sugar.

RASPBERRY MANIOCA MOLD.--Heat a pint of water, and when boiling, sprinkle into it four scant tablespoonfuls of manioca and cook for ten minutes or until transparent, stirring continually. When transparent and thickened, remove from the fire and add a tablespoonful of lemon juice and one cup of sugar. Place a layer of the cooked manioca in the bottom of a pudding dish, add a layer of freshly picked red raspberries, then another of the manioca, filling the dish in alternate layers with one of manioca for the top. Set away in some cool place until well molded. Serve in slices with cream flavored with rose. Other fresh berries may be used instead of raspberries.

SEA MOSS BLANCMANGE.--Wash the moss well in several waters, and soak in a very little cold water for an hour before using. It is hardly possible to give exact directions for making this blancmange, owing to the difficulty of accurately measuring the moss, but in general, a small handful will be ample for a quart of milk. Add the moss, when washed, to the milk, and cook in a double boiler until the milk has become thickened and glutinous. Add sugar to sweeten, flavor with vanilla or rose water, and strain through a fine sieve into cups previously wet in cold water, and mold. This may be varied by using boiling water instead of milk for cooking, adding the juice of one or two lemons and a little grated rind to flavor.

DESSERTS MADE WITH GELATINE.

Gelatine is an article largely employed in making delicate and dainty dishes. It is economical and convenient, because the dessert can be prepared several hours before needed; but it must be stated that it has in itself little or no food value, and there is great liability of its being unwholesome. A writer in the Anti-Adulteration Journal, a short time since, speaking of the use of gelatine, says:--

"The nutritive value of pure gelatine has been shown to be very low in the scale of foods. The beef gelatine of the markets that is used by bakers, is far from being pure gelatine. It frequently has a very disagreeable, fetid odor, and has evidently begun to decompose during the process of manufacture. After a thorough drying, putrefaction does not take place as long as it remains dry. But suppose that gelatine which has thus begun to decompose during the drying process, containing, perhaps, putrefactive germs in the dried state, be dissolved in water, and in hot weather, kept in this condition for a few hours previous to being used; the result would be rapid putrefaction. The putrefaction would be checked by freezing; but the bacteria causing it are not killed by the low temperature. As soon as the dessert is melted or eaten, they resume their activity in the body, and may cause sickness. It is a well-known fact that gelatine is an excellent medium in which to cultivate various kinds of micro-organisms; and if the conclusions here mentioned be correct, it seems that gelatine should be used with great care in connection with food preparations. When used carelessly, it may do a great deal of harm. I wish to impress those who use it with the importance of guarding against its dangers. Gelatine should not be allowed to remain in solution for many hours before using, especially in hot weather.

"When used at all, the best varieties should be employed, and such as are free from putrefactive odor."

A "box" of gelatine is used to signify a two-ounce package. If half a box is called for, divide it by cutting the box and its contents in halves rather than by emptying the box and then attempting to make a division.

To prepare gelatine for desserts, first soak it till soft in a small quantity of cold water (a cupful to one box of gelatine is sufficient); fifteen minutes will suffice if it is stirred frequently; then dissolve in boiling liquid. Do not cook the gelatine, and after it is dissolved, always strain through a cloth strainer before using.

In winter, a two-ounce package will solidify two quarts of liquid, including the water in which the gelatine is soaked. In summer, a little less liquid should be used. Gelatine desserts must be left on ice or in a cool place until hardened, but they should not be served at the table so cold as to interfere with the digestion of other foods.

RECIPES.

APPLES IN JELLY.--Pare and core without cutting open, a half dozen medium-sized tart apples of the same degree of hardness. Fill the centers with a little grated lemon rind and sugar. Steam until tender but not broken. Have ready half a package of gelatine which has been soaked for an hour in just enough water to cover. Prepare a syrup with one cup of sugar and a pint of water. When boiling, turn the syrup over the gelatine, stirring well to dissolve it, and add the juice of half a lemon. Strain, place the apples in a deep dish with a little space between each; turn the mixture over them, and set in the ice box to cool. Serve with or without a little whipped cream.

APPLE SHAPE.--Steam some nice tart apples. When tender, rub through a colander. Have two thirds of a box of gelatine soaked in just enough water to cover; pour over it a cup and a half of boiling water; when well dissolved, strain and add a pint of the sifted apples sweetened to taste, and one half cup of grated fresh or canned pineapple, or if preferred, one half cup of the juice of canned pineapple. Turn into cups previously wet in cold water, and mold. Serve with a little cream. Canned peaches, apricots, and other fruit may be used the same as apples, if preferred. Rub the fruit with but little juice through a colander, and proceed as above.

BANANA DESSERT.--Dissolve half a box of gelatine in a half cup of warm water. Heat three cups of rich milk to boiling, and add to it one cup of sugar and turn over the well-dissolved gelatine and strain. Let it partly cool, and mix in three or four bananas, sliced thin or chopped fine. Turn all into a mold previously wet with cold water, and leave till hardened, which may require several hours unless the mold be placed on ice. When well molded, turn into a glass dish, serve with whipped cream flavored with vanilla or lemon.

CLEAR DESSERT.--Soak a box of gelatine in a large bowl with half a cup of cold water. When soft, pour over it three pints of boiling water, add the juice of three large lemons and two cups of sugar. Stir well, strain, and pour into molds previously wet with cold water. Put into the refrigerator until hardened. Serve with whipped cream. Quince, apricot, orange, or pineapple juice may be substituted for lemon, and thus a variety of desserts may be made.

FRUIT FOAM DESSERT.--Soak half a package of gelatine in half a cup of cold water until soft. Heat to boiling two and one half cups of red raspberry, currant, strawberry, or grape juice, sweetened to taste, and pour over the soaked gelatine. Stir until perfectly dissolved, then strain, and set the dish in ice water to cool. When it is cold and beginning to thicken, beat the whites of three eggs to a stiff froth and stir into the thickening gelatine. Beat thoroughly for fifteen minutes with an egg beater, or whip till the whole is of a solid foam stiff enough to retain its shape. Turn into molds previously wet with cold water, or pile roughly in large spoonfuls in a glass dish. Set away in the refrigerator until needed. Serve with a little whipped cream piled lightly around it.

FRUIT SHAPE.--Take a quart of nicely canned red raspberries, sweetened to taste; turn into a colander and drain off the juice, taking care to keep the fruit as perfect as possible. Put two thirds of a box of gelatine to soak in just enough of the juice to cover. When the gelatine is ready, heat the remainder of the juice to boiling and pour over it. When well dissolved, add the fruit, turn into cups, and mold. Serve with cream. Peaches, strawberries, apricots, and other canned fruit may be used in place of the raspberries, if preferred.

GELATINE CUSTARD.--Soak a quarter of a box of gelatine in one fourth of a cup of cold water till soft; then pour over it three fourths of a cup of boiling water, and stir until dissolved. Beat the yolks of two eggs and three tablespoonfuls of sugar to a cream; pour over it slowly, stirring continuously, a pint of boiling milk, and cook in a double boiler until it thickens. Then add the gelatine mixture, which should first be strained, the whites of the two eggs beaten stiff, and a little vanilla for flavoring. Beat all well together, turn into molds previously wet in cold water, and place on ice to harden. Serve with fruit sauce.

LAYER PUDDING.--Divide a package of gelatine into three portions, and put each to soak in one third of a cup of cold water. Heat one and one fourths cups of water to boiling, add the juice of one lemon and two thirds of a cup of sugar. Turn this slowly, stirring well meanwhile, over the well-beaten yolks of two eggs. Cook in a double boiler five minutes, or until the mixture thickens. Pour the hot custard over one portion of the soaked gelatine, and stir it until dissolved. Strain, add a little grated lemon rind for flavoring, and turn into a broad, shallow dish to mold. A square granite-ware baking tin is admirable for this purpose.

Take one and one half cups of raspberry, strawberry, grape, or currant juice, sweetened to taste; heat to boiling and pour over the second portion of the soaked gelatine. Stir till well dissolved, strain, and turn into a shallow mold like that containing the first portion.

Heat one and one half cups of rich milk to boiling, add one half cup of sugar, and pour over the third portion of soaked gelatine. Strain and cool a little, flavor with vanilla or a few chopped bananas; or, if preferred, flavor the milk with cocoanut before using, as directed on page 298. Pour into a third mold like the others to cool. When all are cold, arrange in layers, the yellow at the bottom and the white at the top. The whites of the eggs may be used for meringue, or for making a whipped cream sauce to serve with the pudding.

LEMON JELLY.--Soak one half box of gelatine in a scant cup of cold water until soft. Then pour over it one pint of boiling water and stir until well dissolved. Add one cup of sugar, the yellow rind of one lemon, and one half cup of lemon juice. Strain, put into molds previously wet in cold water, and place in the ice chest to harden. If preferred, the above may be cooled in a shallow dish and cut into irregular shapes to be served with a custard sauce. Use only the yolks of eggs in making the custard, that it may have a rich color, using two yolks in place of one whole egg.

JELLY WITH FRUIT.--Soak a package of gelatine in a cup of cold water until soft; then pour over it one quart and a cup of boiling water. Strain, add the juice of four lemons and twelve tablespoonfuls of sugar. Cool a little of the gelatine in a mold, and as soon as set, scatter in some nice currants or seedless raisins; add another layer of gelatine, and when set, scatter in more fruit; continue until the mold is full, having gelatine at the top. Fresh fruit, currants, grapes, cherries, plums, peaches, etc., may be used in place of raisins, if preferred.

ORANGE DESSERT.--Soak one third of a cup of gelatine in one third of a cup of cold water until soft; then pour over it one third of a cup of boiling water. Add a scant cup of sugar, the juice of one lemon, and a cupful of orange juice and pulp. Set the dish containing the mixture in a pan of ice water until it begins to harden. Have ready the whites of three eggs well whipped, add to the jelly, and beat all together until light and stiff enough to drop. Pour into molds wet in cold water, and lined with sections of oranges, from which seeds and white fiber have been removed.

ORANGES IN JELLY.--Pare divide, and take out the seeds from four or five sweet oranges, being careful to remove all the white rind and shreds. Place in a deep dish and pour over them a syrup prepared as for Apples in Jelly, using the juice of a whole lemon. Set in the ice box over night. A very little orange peel may be grated into the syrup if liked; and if the oranges are very sweet, less sugar will be required. If one can afford to use orange juice in place of the water in making the syrup, the dessert will be greatly improved.

ORANGE JELLY.--Soak one quarter of a box of gelatine until soft in just enough cold water to cover. Then pour over it one half cup of boiling water. Stir until well dissolved, add the juice of one small lemon, one cupful of orange juice, and one half cup of sugar. Strain, turn into molds previously wet in cold water, and set on ice to harden. Strawberry, raspberry, and other fruit juices may be used in a similar manner.

SNOW PUDDING.--Soak one fourth of a box of gelatine until soft in an equal measure of cold water. Then pour over it one cup of boiling water, and add one fourth of a cup of strained lemon juice and one cup of sugar; stir till the sugar is all dissolved. Strain into a large china dish, and set in ice water to cool. Let it stand until cold and beginning to thicken. Have ready the whites of three eggs beaten to a stiff froth, and add to the gelatine as it begins to thicken; beat all together for fifteen or twenty minutes, until it is of a solid foam and stiff enough to hold its shape. Turn into molds and keep in a cool place till needed. A half dozen finely sliced or chopped bananas stirred in toward the last, makes a nice variation. Serve with custard sauce made with the yolks of the eggs and flavored with rose or vanilla. Orange, quince, or pineapple juice may be substituted for lemon, for a change.

This dessert is best if made several hours before it is needed and set in the refrigerator to keep cold.

DESSERTS WITH CRUSTS.

RECIPES.

APPLE TART.--Pare and slice some quick-cooking, tart apples, and place them in the bottom of a pudding dish, with a tablespoonful of water. Cover with a crust prepared in the following manner: Into a cup of thin cream stir a gill of yeast and two cups of flour; let this become very light, then add sufficient flour to mix soft. Knead for fifteen or twenty minutes very thoroughly, roll evenly, and cover the apples; put all in a warm place until the crust has become very light, then bake. If the apples do not bake easily, they may be partially cooked before putting on the crust. Dish so that the fruit will be uppermost, and serve cold with cream and sugar, cocoanut sauce, or mock cream.

GOOSEBERRY TART.--Fill a pudding dish with well prepared green gooseberries, adding a tablespoonful or two of water. Cover with a crust as for Apple Tart, and when light, bake in a moderately quick oven. Cut the crust into the required number of pieces, and dish with gooseberries heaped on top. Serve cold with sugar and cream.

CHERRY TART.--Prepare the same as for Apple Tart, with stoned cherries, only omitting the water, as the cherries will be sufficiently juicy of themselves. If the fruit is very juicy, sprinkle a tablespoonful of flour over it before putting on the crust. Plum and peach tart may be made in the same manner, and are both very nice.

STRAWBERRY AND OTHER FRUIT SHORTCAKES.--Beat together one cup of thin cream, slightly warmed, a tablespoonful of yeast, and two small cups of flour. Set in a warm place till very light. Add sufficient warm flour to mix soft, and knead thoroughly for fifteen or twenty minutes. Divide into two equal portions, and roll into sheets about one half inch in thickness, making the center a very little thinner than the edges, so that when risen, the center will not be highest. Place in tins, and set in a warm place until perfectly risen, or until they have doubled their first thickness. Bake quickly. When cold, spread one cake with fruit, and cover with the other. If the fruit is large, it may be chopped fine with a knife, or mashed with a spoon. A little lemon juice added to peaches is an addition for shortcake.

BANANA SHORTCAKE.--Prepare the crust as previously directed. Fill with sliced bananas, for every three of which add the juice of one orange, a little of the grated rind, and a half cup of sugar.

LEMON SHORTCAKE.--Prepare the crust as for Fruit Shortcake. For the filling, grate the yellow portion only of the lemon, and squeeze the juice into a bowl; add a cupful of sugar. Braid a tablespoonful of flour smooth with two tablespoonfuls of water, add enough boiling water, stirring well meanwhile, to make a teacupful. Add this to the other ingredients, beat well together, and place the bowl in a basin of boiling water or over the teakettle. Cook until about as thick as boiled custard. Fill this between the shortcakes and serve.

BERRY SHORTCAKE WITH PREPARED CREAM.--Prepare the shortcake as previously directed. Sweeten the berries and spread on the lower crust, then pour over them a "cream" prepared as follows, and add top crust:--

CREAM.--Heat one half cup of milk and the same of thin cream to boiling, add two tablespoonfuls of sugar, and thicken with one teaspoonful of cornstarch rubbed smooth in a little cold milk. Turn the hot sauce over the beaten white of two eggs, stirring rapidly meanwhile, until the egg is thoroughly mingled with the whole. Allow it to become cold before using.

RAISED PIE.--Prepare the dough as for shortcake. Divide in two portions, spread one on the tin, and cover with a layer of easy-cooking tart apples sliced in eighths. Put two or three spoonfuls of rather thick sweet cream over the apples, and cover with the top crust. Let the crusts rise until very light, and bake. Peaches may be used in the same manner.

BAKED APPLE LOAF.--Prepare some dough as for buns on page 347, leaving out the sugar, and when ready for the last melding, cut it into three portions. Put some flour on the bread board, mold the dough well, and roll as thin as pie crust in such shape as will fit a shallow baking tin. Spread over the tin, and cover the dough with a layer of easy-cooking, sour apples sliced very thin, or with very stiff apple marmalade. Cover this with a second layer of dough, then add another layer of apples, and cover with the third portion of the dough. Pinch the edges of the dough well together, let the loaf rise till very light, then bake. Eat cold with sugar and cream. If the apples will not cook quickly, they may be first steamed until nearly tender. If the crust appears too hard when taken from the oven, cover with a wet napkin and allow it to steam for a little time until softened.

CUSTARD PUDDINGS.

Very much depends upon the baking in all puddings made with milk and eggs.

A custard pudding made with one egg, and slowly baked, will be much thicker and nicer than one made with more eggs, baked in too hot an oven.

A custard pudding baked too quickly or too long will have the eggs mixed with the farinaceous substance and the milk turned to whey, while one more carefully baked will have eggs and milk formed into a thick custard on the top.

Custard puddings and all other baked puddings which require to be cooked slowly, are best cooked in an earthen dish set in the oven in a pan of hot water, and baked only till the pudding is set. If it is desirable to use with eggs any ingredient which requires a lengthy cooking, it is much better to cook it partially before adding the eggs. Many custard desserts are much more dainty and more easily served when cooked in cups than when baked in a large dish. The blue willow pattern stoneware cups and the blue and white Japanese ware are very suitable for this purpose. When cooking, set the cups, allowing one for each person, in the oven in a dripping pan containing hot water, and bake. Serve without removing from the cups.

If desired to stir beaten eggs into heated milk, add a few spoonfuls of cold milk to the eggs, and pour the mixture, a little at a time, into the hot milk, taking care to stir it constantly.

A nice way to flavour custards and meringues for custard puddings is to beat fruit jelly with the whites of the eggs; red raspberry, quince, and pineapple jellies give especially nice flavours.

RECIPES.

APPLE CUSTARD.--Bake good tart apples; when done, remove the pulp, and rub through a sieve; sweeten, and flavour with grated pineapple or grated orange or lemon rind. Put in a glass dish, and cover with a plain custard prepared as directed on page 328. Bits of jelly may be scattered over the top of the custard.

APPLE CUSTARD NO. 2.--Peel, halve, and core eight or ten medium-sized sour apples. Have prepared a syrup made with a cup of water, the juice of one lemon, a little grated rind, and a half cup of sugar. When the sugar is dissolved, add the fruit, and simmer till tender but not fallen to pieces. Skim out the apples, draining thoroughly, and lay them in a glass dish. Boil up the syrup until thick, and poor it over the apples. Make a soft boiled custard with a pint of milk, yolks of three eggs, and two tablespoonfuls of sugar. When cold, spread over the apples; whip the whites to a stiff froth, flavor with lemon, and pile irregularly upon the top. Brown lightly in the oven.

APPLE CUSTARD NO. 3.--Pare and remove the cores from a dozen tart apples, and fill the cavities with black raspberry, quince, or grape jelly. Put them in a covered baking dish with a tablespoonful of water, and steam in the oven till tender but not fallen to pieces. Then cover the apples with a raw custard made by cooking two tablespoonfuls of flour rubbed smooth with a little milk, in a quart of milk, till just thickened, and adding, when cold, the yolks of two eggs well beaten with two heaping tablespoonfuls of sugar, and lastly the whites of the eggs whipped to a stiff froth. Bake in a dish set in a pan of hot water, until the custard has set, but not till it separates.

APPLE CORNSTARCH CUSTARD.--Cover the bottom of a small earthen-ware pudding dish an inch or more in depth with apples stewed until very dry, sweetened and flavored with a teaspoonful of rose water. Heat a cup of milk to boiling, and stir into it a tablespoonful of cornstarch rubbed smooth in a little cold milk, and one fourth cup of sugar; cook until thickened, then add the yolk of one egg, and pour the whole over the apple. Meringue the top with the white of the egg beaten stiff with a tablespoonful of sugar, and flavored with a little rose water.

APPLE AND BREAD CUSTARD.--For this is required one cup of finely rolled bread crumbs, two eggs, one half cup of sugar, one cup minced sour apples, and one quart of milk. Beat the sugar and yolks together, add the milk, bread, and fruit, and lastly the well-beaten whites of the eggs. Bake in a dish set in a pan of hot water till firm but not dry.

ALMOND CORNSTARCH PUDDING.--Blanch one and one half ounces of sweet almonds, and reduce them to a paste as directed on page 298; or if obtainable, almondine may be used instead of the prepared almonds. Heat a quart of milk, and while boiling, stir into it four tablespoonfuls of cornstarch which has been braided smooth with a little cold milk; let it thicken over the fire, stirring all the time. Then add two tablespoonfuls of thick, sweet cream. Lastly, stir in two or three well-beaten eggs and a tablespoonful of rose water. Let it come just to the boiling point, and remove from the stove. Keep in a cold place till needed. Serve with hot mock cream or with grape pulp as dressing.

ALMOND CREAM.--Heat a pint of milk, and when boiling stir into it two tablespoonfuls of cornstarch rubbed smooth in a little cold milk, also one fourth cup of sugar and three tablespoonfuls of almondine. Cook until thickened, and pour it, stirring constantly meanwhile, over the beaten whites of two eggs. Set on ice to cool, and serve with grape pulp as dressing. A cupful of blanched and chopped almonds may be used instead of almondine if that is not obtainable. The pudding will then require an additional one fourth cup of sugar.

APPLE CHARLOTTE.--Take three cups of nicely stewed tart apples which have been beaten smooth or rubbed through a colander and sweetened to taste. If the sauce is thin and very juicy, place it upon the range, and simmer slowly till it is of the consistency of thick marmalade or jelly. Add to the apples four tablespoonfuls of grated fresh or canned pineapple for flavoring. Remove the hard crusts from slices of light whole-wheat bread, spread them quite thickly with the prepared apple, and pack in layers in a pudding mold. Cover with a simple custard made of a quart of milk, three tablespoonfuls of sugar, and two eggs. Let it stand half an hour, then bake. Do not press the bread or beat it after the custard is turned on, as that will be likely to make the pudding heavy. Other fruit marmalade may be used in place of the apple preparation if preferred.

BANANA CUSTARD.--Prepare a custard as directed for Plain Custard with a quart of milk, two well-beaten eggs, four tablespoonfuls of sugar, and one of cornstarch. When the custard is cool, pour it over four thinly sliced yellow bananas, over which a tablespoonful of sugar and a teaspoonful of water have been sprinkled. Serve cold.

BOILED CUSTARD.--Beat thoroughly together one pint of milk, two eggs, and a tablespoonful or two of sugar, until thoroughly mingled. Turn the mixture into a double boiler, and cook until the custard is set.

BOILED CUSTARD BREAD PUDDING.--Crumble enough of the soft portion of stale whole-wheat bread to lightly fill a pint bowl. Heat a pint of milk to boiling. Stir into it, as soon as it boils, two eggs, yolks and whites well beaten separately, two heaping tablespoonfuls of sugar, a little grated lemon rind, and the light bread crumbs; stir rapidly till the whole thickens, pour into a deep dish, and when cold, dot the top with bits of currant or cranberry jelly.

BREAD AND FRUIT CUSTARD.--Take for this, two cups of grated bread crumbs, two cups of finely chopped tart apples, one cup of English currants or stoned raisins, mixed with a very little chopped citron for flavor, two tablespoonfuls of sugar, three cups of milk, and two eggs. Beat the yolks of the eggs and the sugar together, then add the milk, bread, fruit, and lastly the well-beaten whites of the eggs. Bake in a dish set within a pan of hot water, until the custard is set.

BREAD CUSTARD PUDDING.--Take one cup of finely powdered bread crumbs, one half cup of sugar, one quart of milk, and the beaten yolks of three eggs and whites of two. Mix the bread and milk, and when well softened, add the beaten yolks, sugar, and lastly the well-beaten whites; beat all together thoroughly, season with a little grated lemon rind; place the pudding dish in the oven in a pan of hot water, and bake till firm and lightly brown. Take from the oven, cover the top with a layer of apple marmalade made without sugar, or with some tart fruit jelly; add to this a meringue made of the white of the remaining egg and a tablespoonful of sugar, beaten to a stiff froth, and place in the oven a moment to brown lightly.

Fresh fruit, strawberries, raspberries, chopped peaches, currants, cherries, or shredded oranges are equally as good as the marmalade or jelly for the top dressing, and may be used to vary this pudding in a number of different ways. Canned fruits, if well drained from juice, especially apricots and peaches, are excellent for this purpose. A cocoanut custard pudding may be made of the above by flavoring the milk before using, with two tablespoonfuls of desiccated cocoanut Another variety still may be made by adding to the first recipe half a cup of Zante currants and the same of seedless raisins, or a half cup of finely shredded, tender citron.

BREAD AND FIG PUDDING.--Put together two cups of finely grated bread crumbs, two cups of milk, one cup of finely chopped figs previously steamed or cooked, one fourth cup of sugar, and lastly, two well-beaten eggs. Bake in a moderate oven till the custard is set.

BREAD AND APRICOT PUDDING.--Fill a pudding dish with alternate layers of bread crumbs and canned apricots well drained from juice. Pour over it a custard made with two eggs, one half cup of sugar, and a pint of milk. Bake one half hour, or only until the custard is set. Canned peaches, to which a teaspoonful of lemon juice has been added after draining, may be used in place of apricots.

CARAMEL CUSTARD.--Turn one fourth of a cup of sugar into a stewpan, and stir it over the fire until it becomes liquid and brown. Scald a cup and a half of milk, and add the browned sugar. Beat two eggs thoroughly, add to them one half cup cold milk, and turn the mixture slowly, stirring constantly that no lumps form, into the scalding milk; continue to stir until the custard thickens. Set away to cool, and serve in glasses.

CARROT PUDDING.--Take two cups of carrots, boiled tender and rubbed through a colander, one pint of milk, two thirds of a cup of sugar, and two well beaten eggs. Flavor with vanilla, and having beaten all well together, turn into an earthen pudding dish, set the dish in a pan of hot water, and place in the oven. Bake only till the custard sets.

COCOANUT CORNSTARCH PUDDING.--Simmer a cupful of grated cocoanut in a quart of milk for twenty minutes. Strain the milk to remove the cocoanut, adding enough more milk to make a full quart. With a small portion of it braid smoothly one and one half tablespoonfuls of cornstarch or rice flour, and put the remainder in a saucepan over the fire. When the milk is boiling, add the cornstarch, stirring constantly until it thickens; then remove from the fire and cool. Next add two tablespoonfuls of sugar and two well-beaten eggs. Bake in a moderate oven, in a dish set in a pan of hot water, until the custard is well set.

COCOANUT CUSTARD.--Flavor a pint of milk with cocoanut, add a tablespoonful of sugar and two well-beaten eggs, and boil till set in a double boiler or a bowl set in a dish of boiling water. Richer custards may be made by using three or four eggs, but the richer the custard the more likely it is to curdle and become watery, as well as being less wholesome.

COCONUT RICE CUSTARD.--Flavor one quart of milk quite strongly with coconut, as previously directed. Add to it one and one half cups of boiled rice, one cup of raisins, one half cup of sugar, and lastly three well-beaten eggs. Set the pudding dish in a pan of hot water, and bake till the custard is well set.

CORN MEAL PUDDING.--Heat a quart of milk lacking two thirds of a cupful, to boiling. Moisten three tablespoonfuls of nice granulated corn meal with the two thirds of a cup of milk, and stir gradually into the boiling milk. Let it boil up until set, turn into a double boiler, and cook for an hour. Then add a tablespoonful of thick sweet cream, one half a cup of molasses or sugar, a quart of cold milk, a little salt if desired, and lastly, two well-beaten eggs. Mix thoroughly. Pour into a pudding dish and bake one hour. A cup of currants or seeded raisins may be used to give variety.

CORN MEAL PUDDING NO. 2.--Crumble cold corn puffs or corn cake to make a cupful; add a pint of sweet milk, three teaspoonfuls of sugar, the yolks of two eggs and the white of one, and bake slowly in a dish set inside a pan of hot water for an hour.

CORN MEAL AND FIG PUDDING.--Beat together a scant cup of best sifted corn meal with a cupful of molasses, and stir the mixture gradually into a quart of boiling milk. Cook ten or twelve minutes, or until well thickened, then set aside to cool. Add a cupful of finely chopped figs, one and two thirds cups of cold milk, part cream if it can be afforded, and when the mixture is cool, add two well-beaten eggs. Pour into a pudding dish and bake in a moderate, steady oven for three or more hours; the longer the better. When the pudding has baked an hour, pour over it a cupful of cold milk. Do not stir the pudding, but allow the milk to soak in gradually, a pint of finely sliced or chopped sweet apples may be used in place of figs for variety, or if preferred, both may be omitted.

CORNSTARCH MERINGUE.--Heat one and one half pints of milk to boiling, and then stir in gradually two tablespoonfuls of cornstarch which has been previously rubbed smooth in a little cold milk. When the starch has thickened, allow it partially to cool, and then add, stirring continuously meanwhile, the yolks of two eggs which have been previously well beaten with three table spoonfuls of sugar. Let the whole simmer for a minute or two longer, turn into a dish, meringue with the whites of the eggs, and when cold, dot with lumps of strawberry jelly.

CRACKED WHEAT PUDDING.--Beat two cups of cold steamed cracked wheat in two cups of rich milk until so thoroughly mingled that no lumps remain. Add one cup of canned sweet cherries well drained from juice, one half cup of sugar, and two eggs, whites and yolks beaten separately. Bake in a slow oven till the custard is set.

CUP CUSTARD.--Into four cups of milk stir the yolks of three eggs and one whole one well beaten. Add four tablespoonfuls of sugar, and strain the mixture into cups; place these in a dripping pan full of hot water, grate a little lemon rind over the top of each, and bake in a moderate oven. If preferred, the milk may be first flavoured with cocoanut. It is also better to have the milk nearly hot when stirring in the egg. Half a cupful of the milk should be reserved to add to the egg before turning into the heated portion.

FARINA CUSTARD.--Flavor a quart of milk with cocoanut as directed on page 298. Cook two tablespoonfuls of farina in the flavored milk for twenty minutes, in a double boiler; then set aside to cool. When nearly cold, add two tablespoonfuls of sugar and the well-beaten yolks of two eggs. Beat all together very thoroughly, and lastly stir in the whites of the eggs which have been previously beaten to a stiff froth. Bake in one dish set inside another filled with hot water, just long enough to set the custard. Serve cold.

FARINA PUDDING.--Take a cup of cold cooked farina and soak it in four cups of milk until there are no lumps, or rub through a colander; add two well-beaten eggs, one scant cup of sugar and one cup of raisins; bake in a moderate oven until the custard is well set.

FLOATING ISLAND.--Make a custard of a pint of milk flavored with cocoanut, and the yolks of three eggs; sweeten to taste, and steam in a double boiler. When done, turn into a glass dish. Have the whites of the eggs whipped to a stiff froth, and drop for a few seconds on the top of a pan of scalding hot water, turning so that both sides may be alike coagulated but not hardened; skim off, and put in islands on the top of the custard. When quite cold, drop bits of different colored jellies on the islands, and keep in a cool place till needed. Or put a spoonful of fruit jelly in the bottom of small glasses, and fill with the custard with a spoonful of the white on top.

FRUIT CUSTARD.--Heat a pint of red raspberry, strawberry, or currant juice to boiling, and stir into it two tablespoonfuls or cornstarch rubbed smooth in a little cold water. Stir constantly until thickened, then add half a cup of sugar, or less if the fruit juice has been sweetened; take from the fire and stir in the stiffly beaten whites of three eggs, stirring all the time so that the hot mixture will coagulate the egg. Make a custard of a pint of milk, the yolks of the three eggs, and three tablespoonfuls of sugar. When done, set on the ice to cool. Dish in a glass dish when cold, placing the fruit mixture by spoonfuls on top, and serve.

GRAHAM GRITS PUDDING.--Heat two cups of milk in a double boiler. When boiling, stir in one cup of Graham grits moistened with one cup of cold milk. Cook for an hour and a half in a double boiler, then remove from the fire and cool. Add three tablespoonfuls of sugar, three fourths of a cup of finely chopped apples, and one fourth of a cup of chopped raisins, and two well-beaten eggs. Bake three fourths of an hour in a moderate oven.

GROUND RICE PUDDING.--Simmer a few pieces of thinly cut lemon rind or half a cup of cocoanut, very slowly in a quart of milk for twenty minutes, or until the milk is well flavored. Strain the milk through a fine strainer to remove the lemon rind or cocoanut, and put into a saucepan to boil. Mix four large tablespoonfuls of ground rice smooth with a little cold milk, and add to the boiling milk. Cook until the whole has thickened, then set aside to cool. When nearly cold, add two tablespoonfuls of sugar and two well-beaten eggs. Bake in a gentle oven in a dish placed in a pan of hot water, until the whole is lightly browned.

LEMON PUDDING.--Grate the rind of one lemon; soften one pint of bread crumbs in one quart of sweet milk, add the yolks of two eggs, and half a cup of sugar mixed with grated lemon rind. Bake twenty minutes. Beat to a froth the whites of the eggs, the juice of the lemon, and half a cup of sugar. Spread over the top, and return to the oven for five minutes. This may be baked in cups if preferred.

LEMON CORNSTARCH PUDDING.--Beat the yolks of two eggs in a pudding dish; add a cupful of sugar; dissolve four tablespoonfuls of cornstarch in a little cold water, stir it into two teacupfuls of actively boiling water; when thickened, add the juice of two lemons with a little grated peel; turn over the eggs and sugar, beating well to mix all together, and bake about fifteen minutes. If desired, the beaten whites of the eggs may be used to meringue the top. Serve either cold or hot.

LEMON CORNSTARCH PUDDING NO. 2.--Mix together one half cup of cornstarch, one half cup of sugar, the juice and a portion of the grated rind of one medium-sized lemon. Add to these ingredients just enough cold water to dissolve thoroughly, then pour boiling water over the mixture until it becomes thickened and looks transparent. Stir continuously and boil for a few minutes until the starch is cooked. Take from the fire, and add gradually, with continuous stirring, the well-beaten yolks of three eggs. Whip the whites of the eggs with a teaspoonful of quince jelly to a stiff froth, and pour over the pudding; then brown in the oven. Orange juice with a very little of the grated rind, or pineapple juice may be substituted for the lemon, if preferred.

MACARONI PUDDING.--Break sufficient macaroni to make a pint in inch lengths, put into a double boiler, turn over it three pints of milk, and cook until tender. Turn into a pudding dish, add a pint of cold milk, two thirds of a cup of sugar, one egg, and the yolks of two others well beaten. Bake from twenty minutes to one half hour. When done, cool a little, spread the top with some mashed fresh berries or grape marmalade, and meringue with the whites of the eggs and a tablespoonful of sugar.

MOLDED RICE OR SNOW BALLS.--Steam a pint of well-cleaned rice until tender, as directed on page 99, and tarn Into cups previously wet in cold water, to mold. When perfectly cold, place in a glass dish, and pour over them a cold custard made of a pint of milk, half a cup of sugar, a teaspoonful of cornstarch, and one egg. Or, if preferred, the rice balls may be served in individual dishes with the custard sauce, or with a dressing of fruit juice.

ORANGE FLOAT.--Heat one quart of water, the juice of two lemons, and one and one half cupfuls of sugar. When boiling, stir into it four tablespoonfuls of cornstarch rubbed smooth in a very little water. Cook until the whole is thickened and clear. When cool, stir into the mixture five nice oranges which have been sliced, and freed from seeds and all the white portions. Meringue, and serve cold.

ORANGE CUSTARD.--Turn a pint of hot milk over two cups of stale bread crumbs and let them soak until well softened: add the yolks of two eggs, and beat all together until perfectly smooth; add a little of the grated rind and the juice of three sweet oranges, and sugar to taste. Lastly add the whites of the eggs beaten to a stiff froth, turn into cups, which place into a moderate oven in a pan of hot water, and bake twenty minutes, or until the custard is well set but not watery.

ORANGE PUDDING.--Pare and slice six sweet Florida oranges, removing the seeds and all the white skin and fibers. Place in the bottom of a glass dish. Make a custard by stirring two table spoonfuls of cornstarch braided with a little milk into a pint of boiling milk, and when thickened, adding gradually, stirring constantly meanwhile, one egg and the yolk of a second egg well beaten with one fourth cup of sugar. When partially cool, pour over the oranges. Whip the white of the second egg to a stiff froth with one fourth cup of sugar which has been flavored by rubbing over some orange peel, and meringue the top of the pudding. Fresh strawberries, raspberries, or peaches may be substituted for oranges in making this dessert, if preferred.

PEACH MERINGUE.--To every pint of stewed or canned peaches, sweetened to taste, stir in the beaten yolks of two eggs. Bake in a deep pudding dish fifteen minutes, then cover with the whites of the two eggs beaten till very light with two tablespoonfuls of sugar. Brown in the oven, and serve cold with whipped cream. For peaches, substitute any other stewed fruit desired.

PICNIC PUDDING.--Thicken a pint of strawberry or raspberry juice, sweetened to taste, with two tablespoonfuls of corn starch, as for Fruit Custard. Turn into the bottom of cups previously wet with cold water, or a large mold, as preferred. In a second dish heat to boiling a pint of milk, flavored with cocoanut, to which a tablespoonful of sugar has been, added. Stir into it two tablespoonfuls of cornstarch rubbed smooth in a little cold milk, and cook thoroughly. When done, cool slightly and turn into the molds on the top of the pink portion, which should be sufficiently cool so that it will not mix. A third layer may be added by cooking two tablespoonfuls of cornstarch and one of sugar, rubbed smooth in a little milk, in a pint of boiling milk, and stirring in, just as it is taken from the stove, the well-beaten yolks of two eggs.

PLAIN CORNSTARCH PUDDING.--Heat to boiling a pint and a half of milk, with a few bits of the yellow rind of a lemon to flavor it. While the milk is heating, rub four large spoonfuls of cornstarch to a cream with half a cup of cold milk; beat well together the yolks of three eggs, three tablespoonfuls of sugar, and half a cup of cold milk, and whip the whites of the eggs to a stiff froth. When the milk is actively boiling, remove the bits of lemon rind with a skimmer, and stir in the starch mixture; stir constantly and boil three or four minutes--until the starch is well cooked; then add gradually, stirring well meanwhile, the yolks and sugar. Remove from the fire, and stir the beaten whites lightly through the whole. Serve with a dressing of fruit juice or fruit syrup; if in the season of fresh berries, the pudding may be dressed with a few spoonfuls of mashed strawberries, raspberries, or currants.

PLAIN CUSTARD.--Heat a pint of milk to boiling, and stir in a tablespoonful of cornstarch nabbed smooth in a little milk; let the milk and starch boil together till they thicken; then cool and add one well-beaten egg and two tablespoonfuls of sugar. Cook in the oven in a dish set inside another filled with hot water, or in a double boiler. The milk may be previously flavored with orange, lemon, or cocoanut.

PRUNE PUDDING.--Heat two and one half cups of milk to boiling, then stir in gradually a heaping tablespoonful of cornstarch which has been rubbed smooth in a little cold milk; let this boil and thicken for a minute, then remove from the fire. When cool, add three well-beaten eggs, two tablespoonfuls of sugar, and a cupful of prunes which have been stewed, then drained of all juice, the stones removed, and the prunes chopped fine. Pour into a pudding dish and bake twenty minutes. Serve with or without cream.

PRIME WHIP.--Sift through a colander some stewed sweet California prunes which have been thoroughly drained from juice, and from which the stones have been removed. Beat the whites of three eggs to a stiff froth, and add two cups of the sifted prunes; beat all together thoroughly; turn into a pudding dish, and brown in the oven fifteen minutes. Serve cold, with a little cream or custard for dressing. Almond sauce also makes an excellent dressing.

RICE APPLE CUSTARD PUDDING.--Pare, and remove the cores without dividing from a sufficient number of apples to cover the bottom of a two-quart pudding dish. Fill the cavities of the apples with a little grated lemon rind and sugar, and put them into the oven with a tablespoon of water on the bottom of the dish. Cover, and steam till the apples are tender, but not fallen to pieces. Then pour over them a custard made with two cups of boiled rice, a quart of milk, half a cup of sugar, and two eggs.

RICE CUSTARD PUDDING.--Take one and one half cups of nicely steamed rice, four tablespoonfuls of sugar, and a pint of milk; heat to boiling in a saucepan. Then stir in very carefully the yolk of one egg and one whole egg, previously well beaten together with a few spoonfuls of milk reserved for the purpose. Let the whole boil up till thickened, but not longer, as the custard will whey and separate. When partly cool, flavor with a little vanilla or lemon, turn into a glass dish, and meringue with the white of the second egg beaten to a stiff froth. Cold steamed rice may be used by soaking it in hot milk until every grain is separate.

RICE SNOW.--Into a quart of milk heated to boiling, stir five tablespoonfuls of rice flour previously braided with a very little cold milk; add one half cup of sugar. Let the whole boil up together till well cooked and thickened; then remove from the stove, and stir in lightly the beaten whites of four eggs. Mold, and serve cold with foam sauce.

RICE SNOW WITH JELLY.--Steam or bake a teacupful of best rice in milk until the grains are tender. Pile it up on a dish roughly. When cool, lay over it squares of jelly. Beat the whites of two eggs and one third of a cup of sugar to a stiff froth, and pile like snow over the rice. Serve with cream sauce.

RICE WITH EGGS.--Steam rice as previously directed, and when sufficiently cooked, stir into half of it while hot, the yolks of one or two eggs well beaten with a little sugar. Into the other half, the whites of the eggs, sweetened and beaten to a stiff froth, may be lightly stirred while the rice is still hot enough to set the eggs. Serve with the yellow half in the bottom of the dish, and the white part piled on top covered with whipped cream flavored with lemon or vanilla.

SNOW PUDDING.--Heat one half pint each of water and milk together, to boiling, stir into this a tablespoonful of cornstarch rubbed smooth in a little cold milk, and cook for five minutes. Cool partially and add the whites of two well-beaten eggs. Turn into molds and set in the ice box to cool. Serve with a cream made by stirring into a half pint of boiling milk the yolks of two eggs, a teaspoonful of cornstarch rubbed smooth in a little cold milk, and half a cup of sugar. Cook until well thickened. Cool and flavor with a little lemon or vanilla. Or, if preferred, serve with a dressing of fruit juice.

STEAMED CUSTARD.--Heat a pint of milk, with which has been well beaten two eggs and one third of a cup of sugar, in a double boiler until well thickened. When done, turn into a glass dish, and grate a little of the yellow rind of lemon over the top to flavor. If desired to have the custard in cups, remove from the fire when it begins to thicken, turn into cups, and finish in a steamer over a kettle of boiling water.

STRAWBERRY CHARLOTTE.--Fit slices of nice plain buns (those made according to recipe on page 347 are nice for this) in the bottom of a pudding dish, and cover with a layer of hulled strawberries; add another layer of the buns cut in slices, a second layer of strawberries, and then more slices of buns. Make a custard in the following manner: Heat a scant pint of milk to boiling in the inner cup of a double boiler, and stir into it gradually, beating thoroughly at the same time, an egg which has been previously well beaten with half a cup of sugar, a teaspoonful of cornstarch, and a spoonful or two of milk until perfectly smooth. Cook together in the double boiler until well set. Cool partially, and pour over the buns and strawberries. Place a plate with a weight upon it on the top of the charlotte, and set away to cool.

POP CORN PUDDING.--Take a scant pint of the pop corn which is ground and put up in boxes, or if not available, freshly popped corn, rolled fine, is just as good. Add to it three cups of new milk, one half cup of sugar, two whole eggs and the yolk of another, well beaten. Bake in a pudding dish placed inside another filled with hot water, till the custard is set. Cover with a meringue made of the remaining white of egg, a teaspoonful of sugar, and a sprinkling of the pop corn.

SAGO CUSTARD PUDDING.--Put one half cup of sago and a quart of rich milk into the inner cup of a double boiler, or a basin set inside a pan of boiling water, and let it simmer until the sago has thickened the milk and become perfectly transparent. Allow it to cool, then add a cup of sugar, two well-beaten eggs, and a little of the grated rind of a lemon. Turn into a pudding dish, and bake only till the custard has set.

SAGO AND FRUIT CUSTARD PUDDING.--Soak six table spoonfuls of sago in just enough water to cover it, for twenty minutes. Meanwhile pare and remove the cores from half a dozen or more tart apples, and fill the cavities with a mixture of grated lemon rind and sugar. Place the apples in the bottom of a pudding dish, with a tablespoonful of water; cover, and set in the oven to bake. Put the soaked sago with a quart of milk into a double boiler. Let it cook until the sago is clear and thick; then add three fourths of a cup of sugar and two well-beaten eggs. Pour the sago custard over the apples, which should be baked tender but not mushy. Put the pudding dish in the oven in a pan of hot water, and bake till the custard is well set. Serve cold.

SNOWBALL CUSTARD.--Flavor a pint of milk by sleeping in it three or four slices of the yellow rind of a lemon for twenty minutes or more. Skim out the rind; let the milk come to the boiling point, and drop into it the well-beaten whites of two eggs, in tablespoonfuls, turning each one over carefully, allowing them to remain only long enough to become coagulated but not hardened, and then place the balls upon a wire sieve to drain. Afterward stir into the scalding milk the yolks of the eggs and one whole one well beaten, together with two tablespoonfuls of sugar. Stir until it thickens. Pour this custard into a glass dish, and lay the white balls on top.

TAPIOCA CUSTARD.--Soak a cup of pearl tapioca over night in sufficient water to cover. When ready to prepare the custard, drain off the water if any remain, and add one quart of milk to the tapioca; place in a double boiler and cook until transparent; then add the well-beaten yolks of three eggs or the yolks of two and one whole one, mixed with three fourths of a cup of sugar. Let it cook a few minutes, just long enough for the custard to thicken and no more, or it will whey and be spoiled; flavor with a little vanilla and turn into a glass dish. Cover the top with the whites beaten stiffly with a tablespoonful of sugar, and dot with bits of jelly, or colored sugar prepared by mixing sugar with cranberry or raspberry juice and allowing it to dry. For variety, the custard may be flavored with grated lemon rind and a tablespoonful of lemon juice whipped up with the whites of the eggs, or other flavor may be dispensed with, and the meringue flavored by beating with a tablespoonful of quince jelly with the whites of the eggs.

TAPIOCA PUDDING.--Soak a cupful of tapioca over night in just enough water to cover. In the morning, add to it one quart of milk, and cook in a double boiler until transparent. Add three eggs well beaten, one half cup of sugar, one half cup of chopped raisins, and a very little chopped citron. Bake till the custard is set. Serve warm or cold as preferred.

VERMICELLI PUDDING.--Flavor two and one half cups of milk with lemon as directed on page 229. Drop into it, when boiling, four ounces of vermicelli, crushing it lightly with one hand while sprinkling it in, and stir to keep it from gathering in lumps. Let it cook gently in a double boiler, stirring often until it is tender and very thick. Then pour it into a pudding dish, let it cool, and add a tablespoonful of rather thick sweet cream if you have it (it does very well without), half a cup of sugar, and lastly, two well-beaten eggs. Bake in a moderately hot oven till browned over the top.

WHITE CUSTARD.--Beat together thoroughly one cup of milk, the whites of two eggs, one tablespoonful of sugar, and one and one half tablespoonfuls of almondine. Turn into cups and steam or bake until the custard is set.

WHITE CUSTARD NO. 2.--Cook a half cup of farina in a quart of milk in a double boiler, for an hour. Remove from the stove, and allow it to become partially cool, then add one half cup of sugar, the whites of two eggs, and one half the yolk of one egg. Turn into a pudding dish, and bake twenty minutes or until the custard is well set.

STEAMED PUDDING.

The following precautions are necessary to be observed in steaming puddings or desserts of any sort:--

1. Have the water boiling rapidly when the pudding is placed in the steamer, and keep it constantly boiling.

2. Replenish, if needed, with boiling water, never with cold.

3. Do not open the steamer and let in the air upon the pudding, until it is done.

RECIPES.

BATTER PUDDING.--Beat four eggs thoroughly; add to them a pint of milk, and if desired, a little salt. Sift a teacupful of flour and add it gradually to the milk and eggs, beating lightly the while. Then pour the whole mixture through, a fine wire strainer into a small pail with cover, in which it can be steamed. This straining is imperative. The cover of the pail should be tight fitting, as the steam getting into the pudding spoils it. Place the pail in a kettle of boiling water, and do not touch or move it until the pudding is done. It takes exactly an hour to cook. If moved or jarred during the cooking, it will be likely to fall. Slip it out of the pail on a hot dish, and serve with cream sauce. A double boiler with tightly fitting cover is excellent for cooking this pudding.

BREAD AND FRUIT CUSTARD.--Soak a cupful of finely grated bread crumbs in a pint of rich milk heated to scalding. Add two thirds of a cup of sugar, and the grated yellow rind of half a lemon. When cool, add two eggs well beaten. Also two cups of canned apricots or peaches drained of juice, or, if preferred, a mixture of one and one half cups of chopped apples, one half cup of raisins, and a little citron. Turn into a pudding dish, and steam in a steamer over a kettle of boiling water for two hours. The amount of sugar necessary will vary somewhat according to the fruit used.

DATE PUDDING.--Turn a cup of hot milk over two cups of stale bread crumbs, and soak until softened; add one half cup of cream and one cup of chopped and stoned dates. Mix all thoroughly together. Put in a china dish and steam for three hours. Serve hot with lemon sauce.

RICE BALLS.--Steam one cup of rice till tender. Wring pudding cloths about ten inches square out of hot water, and spread the rice one third of an inch over the cloth. Put a stoned peach or apricot from which the skin has been removed, in the center, filling the cavity in each half of the fruit with rice. Draw up the cloth until the rice smoothly envelops the fruit, tie, and steam ten or fifteen minutes. Remove the cloth carefully, turn out into saucers, and serve with sauce made from peach of apricot juice. Easy-cooking tart apples may also be used. Steam them thirty minutes, and serve with sugar and cream.

STEAMED BREAD CUSTARD.--Cut stale bread in slices, removing hard crusts. Oil a deep pudding mold, and sprinkle the bottom and sides with Zante currants; over these place a layer of the slices of bread, sprinkled with currants; add several layers, sprinkling each with the currants in the same manner. Cover with a custard made by beating together three or four eggs, three tablespoonfuls of sugar, and one quart of milk. Put the pudding in a cool place for three hours; at the end of that time, steam one and a quarter hours. Serve with mock cream flavored with vanilla. Apple marmalade may be used to spread between the slices in place of currants, if preferred.

STEAMED FIG PUDDING.--Moisten two cupfuls of finely grated Graham bread crumbs with half a cup of thin sweet cream. Mix into it a heaping cupful of finely chopped fresh figs, and a quarter of a cup of sugar. Add lastly a cup of sweet milk. Turn all into a pudding dish, and steam about two and one half hours. Serve as soon as done, with a little cream for dressing, or with orange or lemon sauce.

PASTRY AND CAKE.

So much has been said and written about the dietetic evils of these articles that their very names have been almost synonymous with indigestion and dyspepsia. That they are prolific causes of this dire malady cannot be denied, and it is doubtless due to two reasons; first, because they are generally compounded of ingredients which are in themselves unwholesome, and rendered doubly so by their combination; and secondly, because tastes have become so perverted that an excess of these articles is consumed in preference to more simple and nutritious food.

As has been elsewhere remarked, foods containing an excess of fat, as do most pastries and many varieties of cake, are exceedingly difficult of digestion, the fat undergoing in the stomach no changes which answer to the digestion of other elements of food, and its presence interferes with the action of the gastric juice upon other elements. In consequence, digestion proceeds very slowly, if at all, and the delay often occasions fermentative and putrefactive changes in the entire contents of the stomach.

It is the indigestibility of fat, and this property of delaying the digestion of other foods, chiefly that render pastry and cakes so deleterious to health.

We do not wish to be understood as in sympathy with that class of people who maintain that dyspepsia is a disciplinary means of grace, when, after having made the previous statement, we proceed to present recipes for preparing the very articles we have condemned. Pie and cake are not necessarily utterly unwholesome; and if prepared in a simple manner, may be partaken of in moderation by persons with good digestion. Nevertheless, they lack the wholesomeness of more simple foods, and we most fully believe that would women supply their tables with perfectly light, sweet, nutritious bread would cease. However, if pies and cakes must needs be, make them as simple as possible.

GENERAL SUGGESTIONS FOR MAKING PIES.--Always prepare the filling for pies before making the crust, if the filling is to be cooked in the crust. Have all the material for the crust on the table, measured and in readiness, before beginning to put together. Follow some of the simple recipes given in these pages. Have all the material cold, handle the least possible to make it into a mass, and do not knead at all.

When the crust is ready, roll it out quickly to about one half inch in thickness, then fold up like a jelly roll, and cut from the end only sufficient for one crust at a time. Lay this, the flat side upon the board, and roll evenly in every direction, until scarcely more than an eighth of an inch in thickness, and somewhat larger than the baking plate, as it will shrink when lifted from the board.

Turn one edge over the rolling pin, and carefully lift it onto the plate. If there is to be an upper crust, roll that in the same manner, make a cut in the center to allow the steam to escape, fill the pie, slightly rounding it in the center, and lift on the upper crust; press both edges lightly together; then, lifting the pie in the left hand, deftly trim away all overhanging portions of crust with a sharp knife; ornament the edge if desired, and put at once into the oven, which should be in readiness at just the right temperature, a rather moderate oven being best for pies.

The under crust of lemon, pumpkin, custard, and very juicy fruit pies, filled before baking, is apt to become saturated and softened with the liquid mixture, if kept for any length of time after baking. This may be prevented in a measure by glazing the crust, after it is rolled and fitted on the plate, with the beaten white of an egg, and placing in the oven just a moment to harden the egg before filling; or if the pie is one of fruit, sprinkle the crust with a little flour and sugar, brushing the two together with the hand before; adding the filling. During the baking, the flour and melted sugar will adhere together, tending to keep the juice from contact with the crust.

Pies are more wholesome if the crusts are baked separately and filled for use as needed. This is an especially satisfactory way to make pies of juicy fruit, as it does away largely with the saturated under crusts, and the flavor of the fruit can be retained much more perfectly. Pies with one crust can be made by simply fitting the crust to the plate, pricking it lightly with a fork to prevent its blistering while baking, and afterward filling when needed for the table. For pies with two crusts, fit the under crust to the plate, and fill with clean pieces of old white linen laid in lightly to support the upper crust. When baked, slip the pie on a plate, lift off the upper crust, take out the pieces of cloth, and just before serving, fill with fruit, which should be previously prepared.

Canned peaches filled into such a crust make a delicious pie. Strawberries, cherries, gooseberries, and other juicy fruits, that lose so much of their flavor in baking, may be lightly scalded, the juice thickened a little with flour if desired, sweetened to taste, and filled into such a crust. An excellent pie may be made in this manner from apples, stewed carefully so as to keep the slices whole, sweetened to taste, and flavored with lemon, orange, or grated pineapple. One pineapple will be sufficient for four pies. Fresh fruit for filling may be used without cooking, if desired. If desired, several crusts may be baked and put away unfilled. When needed, the crusts may be placed for a few minutes in a hot oven until heated through, then filled with freshly prepared fruit.

In preparing material for custard or pumpkin pies, if the milk used be hot, the pies will be improved and the time of baking be considerably shortened.

Tin or granite-ware plates are preferable to earthen ones for pies, as they bake better on the bottom. The perforated pans are superior in some respects. No greasing is needed; simply rub them well with flour. The time required for baking pies varies from one half to three fourths of an hour. The dampers should be so adjusted as to bake the bottom crust first.

After baking, remove at once to heated earthen plates, or set the tins upon small supports, so that the air can circulate underneath them.

RECIPES.

PASTE FOR PIES.--Sift together equal parts of Graham grits and white flour (Graham flour will do if the grits are not obtainable, but the grits will produce a more crisp and tender crust), and wet with very cold, thin sweet cream. Have the flour also as cold as possible, since the colder the material, the more crisp the paste; mix together very quickly into a rather stiff dough. Do not knead at all, but gather the fragments lightly together, roll out at once, fill and bake quickly, since much of the lightness of the crust depends upon the dispatch with which the pie is gotten into the oven after the materials are thrown together. If for any reason it is necessary to defer the baking, place the crust in the ice-chest till needed.

CORN MEAL CRUST.--Equal parts of sifted white corn meal and flour, mixed together lightly with rather thin sweet cream which has been set in the ice-chest until very cold, makes a very good crust.

GRANOLA CRUST.--For certain pies requiring an under crust only, the prepared granola manufactured by the Sanitarium Food Co. makes a superior crust. To prepare, moisten with thin sweet cream--one half cup of cream for every two thirds cup of granola is about the right proportion, and will make sufficient crust for one pie. Flour the board, and lift the moistened granola onto it, spreading it as much as possible with the hands. Dredge lightly with flour over the top, and roll out gently to the required size without turning. The material, being coarse and granular, will break apart easily, but may be as easily pressed together with the fingers. Change the position of the rolling pin often, in order to shape the crust without moving it. When well roiled, carefully slip a stiff paper under it, first loosening from the board with a knife if necessary, and lift it gently onto the pan. Press together any cracks, trim the edges, fill, and bake at once. Use the least flour possible in preparing this crust, and bake as soon as made, before the moisture has become absorbed. Such a crust is not suited for custard or juicy fruit pies, but filled with prune, peach, or apple marmalade, it makes a most delicious and wholesome pie. A cooked custard may be used in such a crust.

PASTE FOR TART SHELLS.--Take one half cup of rather thin sweet cream, which has been placed on ice until very cold; add to it the stiffly beaten whites of two eggs, and whip all together briskly for ten minutes. Add sufficient white flour to roll. Cut into the required shape, bake quickly, but do not brown. Fill after baking. This paste, rolled thin and cut into shapes with a cookie-cutter, one half of them baked plain for under crusts, the other half ornamented for tops by cutting small holes with a thimble or some fancy mold, put together with a layer of some simple fruit jelly between them, makes a most attractive looking dessert. It is likewise very nice baked in little patty pans, and afterward filled with apple or peach marmalade, or any of the following fillings:--

CREAM FILLING.--One cup of rich milk (part cream if it can be afforded) heated to boiling. Into this stir one scant tablespoonful of flour previously braided smooth with a little cold milk. Add to this the well-beaten yolk of one egg and one tablespoonful of sugar. Turn this mixture into the hot milk and stir until it thickens. Flavor with a little grated lemon rind, vanilla, or, if preferred, flavor the milk with cocoanut before using. Fill the tart shells, and meringue with the white of the egg beaten stiff with a tablespoonful of sugar.

GRAPE TART.--Into one pint of canned or fresh grape juice, when boiling, stir two tablespoonfuls of cornstarch braided with a little water, and cook for five minutes. Sweeten to taste, and fill a baked crust.

LEMON FILLING.--Into one cup of boiling water stir one tablespoonful of cornstarch previously braided smooth with the juice of a large lemon. Cook until it thickens, then add one half cup of sugar and a little grated yellow rind of the lemon.

TAPIOCA FILLING.--Soak one tablespoonful of tapioca over night in one cup of water; mash and stir the tapioca, simmer gently until clear and thick, adding enough water to cook it well; add half a cup of white sugar and a tablespoonful each of lemon and orange juice. If desired, a little raspberry or currant juice may be added to make the jelly of a pink color.

APPLE CUSTARD PIE.--Stew good dried apples till perfectly tender and there remains but very little juice. Rub through a colander. For each pie use one cup of the sifted apples, one and a half cups of rich milk, two eggs, five tablespoonfuls of sugar, and a little grated lemon rind for flavoring. Bake with under crust only. Stewed fresh apples, beaten smooth or rubbed through a colander, can be used if preferred. The eggs may be omitted, and one half cup more of the sifted apples, with more sugar, may be used instead.

BANANA PIE.--For each pie required prepare a custard with one and one half cups of milk, the yolks of two eggs, and two heaping tablespoonfuls of sugar. Mash two large bananas through a colander, strain the custard over them, and beat well together. Bake in an under crust only, and meringue the top with the whites of the eggs beaten to a stiff froth with two tablespoonfuls of sugar.

BREAD PIE.--Soak a slice of very light bread in a pint of rich milk. When it is quite soft, rub through a colander and afterward beat well through the milk. Add one well-beaten egg, four tablespoonfuls of sugar, and a little grated lemon rind for flavor. Bake with under crust only, till the custard is set. This is sufficient for one pie.

CARROT PIE.--Boil, drain, and rub the carrots through a colander. For each pie required, use two large tablespoonfuls of carrot thus prepared, two eggs, two cups of milk, a little salt if desired, four tablespoonfuls of sugar, and lemon or vanilla for flavoring. Bake with under crust only.

COCOANUT PIE.--Flavor a pint of milk with two tablespoonfuls of desiccated, or finely grated fresh cocoanut according to directions on page 298; strain, and add enough fresh milk to make a pint in all. Add three tablespoonfuls of sugar, heat, and as the milk comes to a boil, add a tablespoonful of cornstarch rubbed smooth in a little cold milk. Boil for a minute or two till the cornstarch thickens the milk; then remove from the stove. Allow it to get cold, and then stir in one well-beaten egg; bake in an under crust. Tie a tablespoonful of desiccated cocoanut in a clean cloth, and pound it as fine as flour; mix it with a tablespoonful of sugar and the white of an egg beaten to a stiff froth. When the pie is done, spread this over the top, and brown in the oven for a moment only.

COCOANUT PIE NO. 2.--Steep one half cup of cocoanut in a pint of milk for one half hour. Strain out the cocoanut and add sufficient fresh milk to make a pint. Allow it to become cold, then add a quarter of a cup of sugar and two well-beaten eggs. Bake with an under crust only. When done, the top may be covered with a meringue the same as in the preceding recipe.

CREAM PIE.--For one pie beat together one egg, one half cup of sugar, one tablespoonful of flour, and two cups of rich milk. Bake in one crust.

CRANBERRY PIE.--Stew a quart of cranberries until broken in a pint of boiling water. Rub through a colander to remove the skins, add two cups of sugar and one half cup of sifted flour. Bake with under crust only.

DRIED APPLE PIE.--Stew good dried apples till perfectly tender in as small a quantity of water as possible. When done, rub through a colander; they should be about the consistency of fruit jam; if not, a little flour may be added. Sweeten to taste, fill under crusts with the mixture, and bake. If lemon flavor is liked, a few pieces of the yellow rind may be added to the apples a little while before they are tender. If the apples are especially tasteless, lemon juice or some sour apple jelly should be added after rubbing through the colander. The crusts may first be baked, and filled with the mixture when needed; in which case the sauce should be simmered lightly till of the desired consistency. The top may be ornamented with strips or rings of crust, if desired.

DRIED APPLE PIE WITH RAISINS.--Rub a quart of well-stewed dried apples through a colander, add a cupful of steamed raisins, sugar to sweeten, and bake with two crusts. This is sufficient for two pies.

DRIED APRICOT PIE.--Stew together one third dried apricots and two thirds dried apples or peaches. When soft, rub through a colander, add sugar to sweeten, and if very juicy, stew again until the juice is mostly evaporated; then beat until light and bake in a granola crust.

FARINA PIE.--Cook one fourth cup of farina in a double boiler for an hour in three cups of rich milk. Allow it to become cool, then add one half cup of sugar, the yolks of two eggs, and a little grated lemon rind. Bake with under crust only. Meringue the top with the white of the egg beaten to a stiff froth with one tablespoonful of sugar and a little grated lemon rind for flavoring. The quantity given is sufficient for two small pies.

FRUIT PIES.--Apples, peaches, and all small fruits and berries may be made into palatable pies without rich crusts or an excess of sugar, or the addition of unwholesome spices and flavorings. Bake the crust separately, and fill when needed with prepared fruit; or, fill with the fruit, using only sufficient sugar to sweeten; add no spices, and bake quickly. Prepare apples for pies by paring, coring, and dividing in eighths. Peaches are best prepared in a similar manner. Fill crusts in which the fruit is to be baked quite full and slightly heaping in the center. If flavoring is desired, let it be that of some other fruit. For apple pies, a teaspoonful or two of pineapple juice, a little grated lemon or orange peel, or a little strawberry or quince syrup, may be used for flavoring. For pies made of apples, peaches, and fruits which are not very juicy, add a tablespoonful or so of water or fruit juice; but for very juicy fruits and berries, dredge the under crust with a tablespoonful of sugar and a little flour mixed together before filling, or stir a spoonful of flour into the fruit so that each berry or piece may be separately floured.

GRAPE JELLY PIE.--Cook perfectly ripe, purple grapes; rub them through a colander to remove the seeds and skins. Return the pulp to the fire and thicken with rice flour or cornstarch, to the consistency of thick cream or jelly, and sweeten to taste. Fill an under crust with the mixture, and bake. The top may be ornamented with pastry cut in fancy shapes if desired.

JELLY CUSTARD PIE.--Dissolve three tablespoonfuls of nice, pure fruit jelly in very little warm water, add one and one half cups of milk and two well-beaten eggs, stirring the whites in last. Bake with under crust only. Jellies are usually so sweet that no sugar is needed. Apple, raspberry, currant, strawberry, and quince jellies all make nice pies, prepared in this way.

LEMON PIE.--Take four tablespoonfuls of lemon juice (one large lemon or two small ones will yield about this quantity), the grated yellow portion only of the rind of half a lemon, and two thirds of a cup of sugar. Beat the lemon juice and sugar together. Braid a slightly heaping tablespoonful of cornstarch with as little water as possible, and pour over it, stirring constantly, one half pint of boiling water, to thicken the starch. Add the lemon and sugar to the starch, and let it cool; then stir in the yolks of two eggs and half the white of one, well beaten together. Beat thoroughly, pour into a deep crust, and bake. When done, cover with the remaining whites of the eggs, beaten with one and a half tablespoonfuls of sugar, and brown lightly in the oven.

LEMON MERINGUE CUSTARD.--Heat two cups of milk to boiling, add a tablespoonful of cornstarch well braided with a little cold milk; let the whole simmer till thickened, stirring constantly. Allow it to cool, add one third of a cup of sugar and the beaten yolks of two eggs. Bake in an under crust, and cover with a meringue made of the whites of the eggs beaten to a stiff froth with two tablespoonfuls of sugar mixed with grated lemon peel. If liked, a spoonful of lemon juice may be added, a few drops at a time, during the beating of the meringue.

ONE-CRUST PEACH PIE.--Pare and remove the stones from ripe, nice flavored peaches; stew till soft in the smallest quantity of water possible without burning. Rub through a colander, or beat smooth with a large spoon. Add sugar as required. Bake with one crust. If the peach sauce is evaporated until quite dry, it is very nice baked in a granola crust. When done, meringue with the whites of two eggs whipped stiff with two tablespoonfuls of sugar. The flavor is improved by adding by degrees to the egg while whipping, a tablespoonful of lemon juice. Return to the oven and brown lightly. Serve cold.

Canned peaches or stewed dried peaches may be used in place of the fresh ones. In using the dried peaches, carefully examine and wash; soak them over night in cold water, and stew them in the same water until soft enough to rub through the colander. For each pie, add two tablespoonfuls of sweet cream, and sufficient sugar to sweeten; too much, sugar destroys the flavor of the fruit. Evaporated peaches, soaked over night and stewed carefully until tender, then removed from the syrup, which may be sweetened and boiled until thick and rich and afterward turned over the peaches, makes a delicious pie. Bake in one crust, with or without a meringue.

ORANGE PIE.--Rub smooth a heaping tablespoonful of cornstarch in three tablespoonfuls of water; pour over it a cup of boiling water, and cook until clear, stirring frequently that no lumps form. Add one cupful of sour orange juice, a little grated rind, and the juice of one lemon, with two eggs. Bake with under crust only. Meringue the top when baked, with the whites of the eggs well beaten with a tablespoonful of sugar, and a very little grated orange peel sprinkled over it.

PEACH CUSTARD PIE.--Cover a pie plate with an under crust. Take fresh peaches, pare, halve, and stone them, and place a layer, hollow side up, in the pie. Prepare a custard with one egg, one cup of milk, and three tablespoonfuls of sugar. Pour the custard over the peaches, and bake. If the quantity given will not entirely cover the peaches, a little more must be prepared. Canned peaches which are not broken can be used instead of fresh ones. The pieces should be drained free from juice, and less sugar used.

PRUNE PIE.--Prepare and cook sweet California prunes as directed for Prune Marmalade. Fill an under crust and bake. The top may be ornamented with strips of crust or pastry leaves; or if desired, may be meringued with the whites of two eggs beaten to a stiff froth with two tablespoonfuls of sugar and a little grated lemon peel. This pie is excellent baked in a granola crust.

PUMPKIN PIE.--To prepare the pumpkin, cut into halves, remove the seeds, divide into moderately small pieces, and bake in the oven until thoroughly done. Then scrape from the shell, rub through a colander, and proceed as follows: For one and one third pints of the cooked pumpkin use one quart of hot, rich, sweet milk. Add one half cup of sugar and the well-beaten yolks of three eggs, beat well together, add the whites of the eggs beaten to a stiff froth, and beat thoroughly. Line the tins with a stiff cream paste, fill, and bake in a moderate oven till the pies are barely firm in the center, or till the custard is well set.

PUMPKIN PIE NO. 2.--For each pie desired, take one half pint of baked pumpkin, a pint of rich milk, one third of a cup of sugar, and two eggs. Mix the sugar and eggs, add the pumpkin, and lastly the milk, which should be hot, and beat all together with an egg beater until very light. Fill the crust, and bake slowly.

PUMPKIN PIE WITHOUT EGGS.--Prepare the pumpkin as previously directed. For two medium-sized pies, heat a pint and a half of milk in a farina kettle, and when scalding, stir into it two scant tablespoonfuls of white flour rubbed smooth in a little cold milk. Cook, stirring often, until it thickens. Add half a cup of sugar, or a little less of syrup, to a pint and a half of the sifted pumpkin, and after beating well together, stir this into the hot milk. Bake in an under crust; or, for three pies, take one quart and a cupful of pumpkin, three fourths of a cup of sugar, two thirds of a cup of best New Orleans molasses, and three pints of hot milk. Beat all together thoroughly. Line deep plates with a cream crust, and bake an hour and a half in a moderate oven.

SIMPLE CUSTARD PIE.--For one pie, take one pint of milk, two well-beaten eggs, one third of a cup of sugar, and a little grated lemon rind for flavor. Bake in an under crust. If eggs are scarce, a very good pie can be made by using only one egg, and a tablespoonful of cornstarch, with the above proportions of milk and sugar; in which case, heat the milk to scalding, stir in the cornstarch, and cook till thickened; cool, and then add the well-beaten egg. If preferred, the crust may be baked before filling, and the custard steamed, meanwhile.

SQUASH PIE.--Squash prepared as directed for pumpkin, and flavored with rose water, makes an excellent pie. Or, for each pie desired, take one pint of rich milk (part cream if it can be afforded), add one cup of nicely baked mealy squash which has been rubbed through a colander, one third of a cup of sugar, and two well-beaten eggs. Beat all together thoroughly. Bake in a deep pan slowly and carefully until firm.

SQUASH PIE WITHOUT EGGS.--Bake the squash in the shell; when done, remove with a spoon and mash through a colander. For one pie, take eight tablespoonfuls of the squash, half a cup of sugar, and one and one third cups of boiling milk. Pour the milk slowly over the squash, beating rapidly meanwhile to make the mixture light. Bake in one crust.

SWEET-APPLE CUSTARD PIE.--Into one pint of new milk, grate three ripe sweet apples (Golden Sweets are excellent); add two well-beaten eggs, and sugar to taste. Bake with under crust only.

SWEET POTATO PIE.--Bake sufficient sweet potatoes to make a pint of pulp when rubbed through a colander; add a pint of rich milk, a scant cup of sugar, salt if desired, the yolks of two eggs, and a little grated lemon rind for flavor. Bake with under crust. When done, meringue with the whites of the eggs beaten up with a tablespoonful of sugar.

CAKE.

GENERAL SUGGESTIONS.--Always sift the flour for cake before measuring out the amount required. Use the best granulated white sugar. Eggs for use in cake are better to have the yolks and whites beaten separately. Beat the former until they cease to froth and begin to thicken as if mixed with flour. Beat the whites until stiff enough to remain in the bowl if inverted. Have the eggs and dishes cool, and if practicable, beat in a cool room. Use earthen or china bowls to beat eggs in.

If fruit is to be used, it should be washed and dried according to directions given on page 298, and then dusted with flour, a dessertspoonful to the pound of fruit. For use in cup cake or any other cake which requires a quick baking, raisins should be first steamed. If you have no patent steamer, place them in a close covered dish within an ordinary steamer, and cook for an hour over a kettle of boiling water. This should be done the day before they are to be used.

Use an earthen or granite-ware basin for mixing cake. Be very accurate in measuring the materials, and have them all at hand and all utensils ready before beginning to put the cake together. If it is to be baked at once, see that the oven also is at just the right temperature. It should be less hot for cake than for bread. Thin cakes require a hotter oven than those baked in loaves. They require from fifteen to twenty minutes to bake; thicker loaves, from thirty to sixty minutes. For loaf cakes the oven should be at such a temperature that during the first half of the time the cake will have risen to its full height and just begun to brown.

The recipes given require neither baking powder, soda, nor saleratus. Yeast and air can be made to supply the necessary lightness, and their use admits of as great a variety in cakes as will be needed on a hygienic bill of fare.

In making cake with yeast, do not use very thick cream, as a rich, oily batter retards fermentation and makes the cake slow in rising. If the cake browns too quickly, protect it by a covering of paper. If necessary to move a cake in the oven, do it very gently. Do not slam the oven door or in any way jar a cake while baking, lest it fall. Line cake tins with paper to prevent burning the bottom and edges. Oil the paper, not the tins, very lightly. Cake is done when it shrinks from the pan and stops hissing, or when a clean straw run into the thickest part comes up clean.

As soon as possible after baking, remove from the pan, as, if allowed to remain in the pan, it is apt to become too moist.

RECIPES.

APPLE CAKE.--Scald a cup of thin cream and cool to blood heat, add one and a half cups of sifted white flour, one fourth of a cup of sugar, and a gill of liquid yeast or one half cake of compressed yeast dissolved in a gill of thin cream. Beat well together, set in a warm place, and let it rise till perfectly light. When well risen, add one half cup of sugar mixed with one half cup of warm flour. Beat well and set in a warm place to rise again. When risen a second time, add two eggs, whites and yolks beaten separately, and about one tablespoonful of flour. Turn the whole into three round shallow baking tins, which have been previously oiled and warmed, and place where it will rise again for an hour, or until it is all of a foam. Bake quickly in a moderately hot oven. Make this the day before it is needed, and when ready to use prepare a filling as follows: Beat together the whites of two eggs, one half cup of sugar, the juice of one lemon, and two large tart apples well grated. Heat in a farina kettle until all are hot; cool, and spread between the layers of cake. This should be eaten the day the filling is prepared.

COCOANUT CUSTARD CAKE.--Make the cake as directed in the preceding recipe. For the filling, prepare a soft custard by heating just to the boiling point one pint of rich milk previously flavored with cocoanut; into which stir A tablespoonful of cornstarch braided with a little milk, and let it boil until thickened. Beat together an egg and one third of a cup of sugar, and turn the hot mixture slowly over it, stirring constantly till the custard thickens. When cold, spread between the layers of raised cake.

CREAM CAKE.--Prepare the cake as above. Spread between the layers when cold a cream made as follows: Stir into one half pint of boiling milk two teaspoonfuls of cornstarch rubbed smooth in a little cold milk. Take with two tablespoonfuls of sugar; return to the rest of the custard and cook, stirring constantly until quite thick. Cool and flavor with a teaspoonful of vanilla or rose water.

DELICATE CUP CAKE.--This cake contains no soda or baking powder, and to make it light requires the incorporation of as much air as possible. In order to accomplish this, it should be put together in the same manner as directed for Batter Breads (page 154). Have all material measured and everything in readiness before beginning to put the cake together, then beat together the yolk of one egg, one cup of sugar, and one cup of very cold sweet cream, until all of a foam; add a little grated lemon rind for flavoring; stir in slowly, beating briskly all the time, two cups of granular white flour (sometimes termed gluten flour) or Graham meal. When all the flour is added, add lastly the beaten whites of two eggs, stirring just enough to mix them well throughout the whole; turn at once into slightly heated gem irons which have been previously oiled, and bake in a moderately quick oven. If made according to directions, this cake will be very light and delicate. It will not puff up much above its first proportions, but will be light throughout.

A nice cake may be prepared in the same manner with Graham meal or even white flour, by the addition of a heaping tablespoonful of cornstarch sifted into the flour, in the way in which baking powder is ordinarily mixed with flour before using.

FIG LAYER CAKE.--Prepare the cake as directed for Apple Cake. Chop one half pound of figs very fine, add one half cup of sugar, one cup of water and boil in a farina kettle until soft and homogeneous. Cool, and spread between the cakes. Or chop steamed figs very fine, mix with an equal quantity of almondine, and use.

FRUIT JELLY CAKE.--Prepare the cake as in the foregoing, using fruit jelly between the layers.

GOLD AND SILVER CAKE.--Prepare the cake as for Apple Cake. When it has risen the second time, measure out one third of it, and add the yolks of the eggs to that portion with a little grated lemon rind for flavoring; add the whites with some very finely pulverized desiccated cocoanut to the other two thirds. Make two sheets of the white and one of the yellow. Allow them to become perfectly light before baking. When baked, place the yellow portion between the two white sheets, binding them together with a little frosting or white currant jelly.

ICING FOR CAKES.--Since icing adds to the excess of sugar contained in cakes, it is preferable to use them without it except when especially desired for ornament. An icing without eggs may be prepared by boiling a cup of granulated sugar in five tablespoonfuls of sweet milk for five minutes, then beating until cool enough to spread. One with egg may be easily made of six tablespoonfuls of powdered sugar, the white of one egg, and one teaspoonful of boiling water mixed without beating. A colored icing may be made by using a teaspoonful of boiling cranberry juice or other red fruit juice instead of water. The top of the icing may be ornamented with roasted almonds, bits of colored sugar or frosted fruits, directions for the preparation of all of which have already been given.

ORANGE CAKE.--Prepare the cake as for Apple Cake, and bake in two layers. For the filling, take two good-sized, juicy oranges. Flavor two tablespoonfuls of sugar by rubbing it over the skin of the oranges, then peel, remove the white rind, and cut into small pieces, discarding the seeds and the central pith. Put the orange pulp in a china bowl, and set in a dish of boiling water. When it is hot, stir in a heaping teaspoonful of cornstarch which has been braided smooth in two spoonfuls of water. Stir constantly until the starch has cooked, and the whole becomes thickened. Beat the yolk of one egg to a cream with two tablespoonfuls of sugar. Stir this very gradually, so as not to lump, into the orange mixture, and cook two or three minutes longer. Remove from the fire, and when cool, spread between the cakes. If the oranges are not very tart, a little lemon juice is an improvement. Meringue the top of the cake with the white of the egg beaten up with the two tablespoonfuls of sugar flavored with orange.

FRUIT CAKE.--Make a sponge of one pint of thin cream which has been scalded and cooled to lukewarm, one gill of liquid yeast or one half cake of compressed yeast dissolved in a gill of cream, one half cup of sugar, and two and one half cups of flour. Beat all together very thoroughly and let rise until light. When light, add another half cup of sugar, one half cup of rather thick cream which has been scalded and cooled, one cup of warm flour, and after beating well together, set away to rise again. When well risen, add one cup of seeded raisins, one fourth cup of citron chopped fine, one half cup of Zante currants, two well-beaten eggs, and about one and one third cups of flour. Turn into a brick loaf bread pan, let it rise until very light, and bake. When done, remove from the pan and set away until at least twenty-four hours old before using.

LOAF CAKE.--Scald a cup of rather thin cream, and cool to blood heat. Add one and one half cups of warm flour, one half a cup of sugar, and one fourth cake of compressed yeast dissolved in two tablespoonfuls of thin cream or as much of liquid yeast. Beat well, and let rise until perfectly light; then add one half cup more of sugar mixed with one half cup of warm flour. Beat well, and set away to rise a second time. When again well risen, add the whites of three eggs beaten to a stiff froth, one half cup of warm flour, and a little grated lemon rind, or two teaspoonfuls of rose water to flavor. Turn into a brick loaf bread pan lined with oiled paper, allow it to become perfectly light again, and bake. This cake, like other articles made with yeast, should not be eaten within at least twenty-four hours after baking.

PINEAPPLE CAKE.--Prepare as for orange cake, using grated pineapple in place of oranges.

PLAIN BUNS.--These are the simplest of all cakes. Dissolve half a small cake of compressed yeast in a cup of thin cream which has been previously warmed to blood heat, add two cups of warm flour, and beat thoroughly together. Put in a warm place, and let it rise till very light. Add three tablespoonfuls of sugar mixed well with a half cup of warm flour, one half cup of Zante currants, and sufficient flour to make of the consistency of dough. Buns should be kneaded just as soft as possible, and from fifteen to twenty minutes. Shape into biscuits a little larger than an English walnut, place them on tins far enough apart so they will not touch each other when risen. Put in a warm place till they have risen to twice their first size, then bake in a moderately quick oven. If desired, the currants may be omitted and a little grated lemon rind for flavoring added with the sugar, or a bit of citron may be placed in the top of each bun when shaping. When taken from the oven, sprinkle the top of each with moist sugar if desired, or glace by brushing with milk while baking.

SPONGE CAKE.--For this will be required four eggs, one cup of sugar, one tablespoonful of lemon juice with a little of the grated rind, and one cup of white flour. Success in the making of sponge cake depends almost wholly upon the manner in which it is put together. Beat the yolks of the eggs until very light and thick, then add the sugar little by little, beating it in thoroughly; add the lemon juice and the grated rind. Beat the whites of the eggs until perfectly stiff and firm, and fold or chop them very lightly into the yolk mixture. Sift the flour with a sifter little by little over the mixture and fold it carefully in. On no account stir either the white of the eggs or the flour in, since stirring will drive out the air which has been beaten into the eggs. Do not beat after the flour is added. The cake, when the flour is all in, should be stiff and spongy. If it is liquid in character, it will be apt to be tough and may be considered a failure. Bake in a shallow pan in a rather hot oven fifteen or twenty minutes.

SUGAR CRISPS.--Make a soft dough of two and one fourth cups of Graham flour, one half cup of granulated white sugar, and one cup of rather thick sweet cream. Knead as little as possible, roll out very thinly, cut in rounds or squares, and bake in a quick oven.

VARIETY CAKE.--Make the same as Gold and Silver Cake, and mix a half cup of Zante currants and chopped raisins with the yellow portion. The white portion may be flavored by adding a very little chopped citron instead of the cocoanut, if preferred.

TABLE TOPICS.

If families could be induced to substitute the apple--sound, ripe, and luscious--for the pies, cakes, candies, and other sweetmeats with which children are too often stuffed, there would be a diminution of doctors' bills, sufficient in a single year to lay up a stock of this delicious fruit for a season's use.--Prof. Faraday.

Food for repentance--mince pie eaten late at night.

Young Student--"This cook book says that pie crust needs plenty of shortening. Do you know what that means, pa?"

Father--"It means lard."

"But why is lard called shortening, pa?"

"Because it shortens life."

The health journals and the doctors all agree that the best and most wholesome part of the New England country doughnut is the hole. The larger the hole, they say, the better the doughnut.

An old gentleman who was in the habit of eating a liberal slice of pie or cake just before retiring, came home late one evening after his wife had gone to bed. After an unsuccessful search in the pantry, he called to his wife, "Mary, where is the pie?" His good wife timidly acknowledged that there was no pie in the house. Said her husband, "Then where is the cake?" The poor woman meekly confessed that the supply of cake was also exhausted; at which the disappointed husband cried out in a sharp, censorious tone, "Why, what would you do if somebody should be sick in the night?"

Woman (to tramp)--"I can give you some cold buckwheat cakes and a piece of mince pie." Tramp--(frightened) "What ye say?" Woman--"Cold buckwheat cakes and mince pie." Tramp--(heroically) "Throw in a small bottle of pepsin, Madam, and I'll take the chances."

GRAVIES AND SAUCES

Gravies for vegetables, sauces for desserts, and similar foods thickened with flour or cornstarch, are among the most common of the poorly prepared articles of the cuisine, although their proper preparation is a matter of considerable importance, since neither a thin, watery sauce nor a stiff, paste-like mixture is at all palatable. The preparation of gravies and sauces is a very simple matter when governed by that accuracy of measurement and carefulness of detail which should be exercised in the preparation of all foods. In consistency, a properly made sauce should mask the back of the spoon; that is to say, when dipped into the mixture and lifted out, the metal of the spoon should not be visible through it as it runs off. The proportion of material necessary to secure this requisite is one tablespoonful of flour, slightly rounded, for each half pint of water or stock. If the sauce be made of milk or fruit juice, a little less flour will be needed. If cornstarch be used, a scant instead of a full tablespoonful will be required. The flour, or cornstarch should be first braided or rubbed perfectly smooth in a very small amount of the liquid reserved for the purpose (salt or sugar, if any is to be used, being added to the flour before braiding with the liquid), and then carefully added to the remaining liquid, which should be actively boiling. It should then be continuously stirred until it has thickened, when it should be allowed to cook slowly for five or ten minutes until the starch or flour is well done. If through any negligence to observe carefully these simple details, there should be lumps in the sauce, they must be removed before serving by turning the whole through a fine colander or wire strainer.

The double boiler is the best utensil for the preparation of sauces and gravies, since it facilitates even cooking and renders them less liable to become scorched. The inner cup should be placed on the top of the range until the sauce has become thickened, as in the cooking of grains, and afterwards placed in the outer boiler to continue the cooking as long as needed.

Cream gravies for vegetables may be delicately flavored with celery, by steeping a few bits of celery in the milk for a few minutes, and removing with a fork before adding the thickening. Sauces for puddings may be similarly flavored, by steeping cocoanut or bits of orange or lemon rind in the milk.

GRAVIES AND SAUCES FOR VEGETABLES.

RECIPES.

BROWN SAUCE.--Heat a pint of thin cream, and when boiling, add half a teaspoonful of salt and a tablespoonful of flour browned in the oven as directed on page 274, and rubbed to a smooth paste with a little cold milk. Allow it to boil rapidly, stirring constantly until thickened; then cook more slowly, in a double boiler, for five or ten minutes. If desired, the milk may be flavored with onion before adding the flour. This makes a good dressing for potatoes.

CREAM OR WHITE SAUCE.--Heat a pint of rich milk, part cream if it can be afforded, to boiling, and stir into it one tablespoonful of flour previously rubbed smooth in a little milk. Season with salt, and cook in a double boiler five or ten minutes, stirring frequently that no lumps be formed. If lumps are found in the sauce, turn it quickly through a fine, hot colander into the dish in which it is to be served.

CELERY SAUCE.--Cut half a dozen stalks of celery into finger-lengths, and simmer in milk for ten or fifteen minutes. Skim out the celery, add a little cream to the milk, salt to taste, and thicken with flour as for white sauce. This is very nice for potatoes and for toast.

EGG SAUCE.--Heat a pint of milk to boiling, and stir in a dessertspoonful of flour rubbed smooth in a little milk. Stir constantly until the sauce is well thickened; add the well-beaten yolk of an egg, turning it in very slowly and stirring rapidly so that it shall be well mingled. Boil up once only, add a very little salt, and serve. The egg makes an excellent substitute for cream.

PEASE GRAVY.--A gravy prepared either of dried or green peas as directed for Lentil Gravy on page 226, makes a suitable dressing for baked potatoes. Lentil gravy is also good for the same purpose. The addition of a little lemon juice to the lentil gravy makes another variety.

TOMATO GRAVY.--A gravy made of tomatoes as directed on page 261, is excellent to use on baked or boiled sweet potatoes.

TOMATO CREAM GRAVY.--Prepare a gravy as for Cream Sauce, using a slightly heaping measure of flour. When done, add, just before serving, for each quart of the cream sauce, one cup of hot, stewed tomato which has been put through a fine colander to remove all seeds. Beat it thoroughly into the sauce and serve on boiled or baked potato.

SAUCES FOR DESSERTS AND PUDDINGS.

RECIPES.

ALMOND SAUCE.--Heat a pint of rich milk in the inner cup of a double boiler, placed directly upon the stove. When the milk is boiling, stir into it a heaping tablespoonful of flour which has been rubbed to a cream in a little cold milk. Boil rapidly until thickened, stirring constantly; then add three tablespoonfuls of almondine; place in the outer boiler, and cook for five or ten minutes longer.

CARAMEL SAUCE.--Stir a cup of sugar in a saucepan over the fire until melted and lightly browned. Add one cup of boiling water, and simmer ten minutes.

COCOANUT SAUCE.--Flavor a pint of new milk with cocoanut, as directed on page 298. Skim out the cocoanut, and add enough fresh milk to make one pint. Heat the milk to boiling, add two tablespoonfuls of sugar, thicken with two even spoonfuls of cornstarch, and proceed in the same manner as for Mock Cream.

CREAM SAUCE.--Beat together two thirds of a cup of sugar, one tablespoonful of thick, sweet cream, and one egg. Wet half a teaspoonful of cornstarch with a little milk, and stir in with the mixture; then add five tablespoonfuls of boiling milk, stirring rapidly all the time. Pour into the inner cup of a double boiler; have the water in the outer cup boiling, and cook five minutes. Flavor to taste.

CRANBERRY PUDDING SAUCE.--To a quart of boiling water add two cups of sugar, and when well dissolved, one quart of carefully sorted cranberries. Mash the berries as much as possible with a silver spoon, and boil just seven minutes. Turn through a colander to remove skins, cool and serve.

CUSTARD SAUCE.--Rub two teaspoonfuls of flour to a smooth paste with half a cup of new milk. Heat two and a half cups of fresh milk in a double boiler to scalding, then stir in the braided flour; heat again, stirring constantly till just to the boiling point, but no longer; remove from the stove and cool a little. Beat together one egg, three tablespoonfuls of sugar, and a little lemon rind for flavoring. Turn the hot milk over this, a little at a time, stirring briskly meanwhile. Return the whole to the double boiler, and cook, stirring frequently, until when a spoon is dipped into the custard a coating remains upon it. Then remove at once from the fire. If the spoon comes out clean, the custard is not sufficiently cooked.

EGG SAUCE.--Separate the yolks and whites of three eggs. Beat the whites to a stiff froth, and stir in very gently, so as not to let the air out of the beaten whites, one cup of powdered sugar and a teaspoonful of vanilla or lemon flavoring powder. Lastly, stir in carefully the beaten yolks of the eggs, and serve at once.

EGG SAUCE NO. 2.--Beat the whites of three eggs to a stiff froth with one half cup of sugar. Add three tablespoonfuls of lemon juice and one of water. Serve at once.

FOAMY SAUCE.--Beat one egg or the whites of two very thoroughly with one half cup of sugar and a little grated lemon rind. Pour on this very slowly, stirring constantly to make it smooth, one cup of boiling milk, part cream if it can be afforded. If the whites alone are used, they should not be beaten stiff. If preferred, the lemon may be omitted and a tablespoonful or two of currant juice or quince jelly added last as flavoring.

FRUIT CREAM.--Take the juice pressed from a cupful of fresh strawberries, red raspberries, or black caps, add to it one third of a cup of sugar, and place in the ice chest till chilled. Set a cup of sweet cream also on ice till very cold. When thoroughly cold, whip with an egg beater till the froth begins to rise, then add to it the cold fruit juice and beat again. Have ready the white of one egg beaten to a stiff froth, which add to the fruit cream, and whip till no more froth will rise. This makes a delicious dressing for simple grain molds and blancmanges, but is so rich it should be used rather sparingly. Serve as soon as possible after being prepared. Fruit syrup, in the proportion of two or three tablespoonfuls to the pint of cream, may be used in the same manner when the fresh juice is not available. The juice of orange, quince, and pineapple may also be used in the same manner as that of berries.

FRUIT SAUCE.--Heat a pint of red raspberry, currant, grape, strawberry, apricot, or any other fruit juice to scalding, and stir in a tablespoonful of cornstarch previously rubbed to a cream with a little cold water. Cook till it thickens; then add sugar according to the acidity of the fruit. Strain and cool before using. If fruit juice is not available, two or three tablespoonfuls of pure fruit jelly may be dissolved in a pint of hot water and used instead of the juice. A mixture of red and black raspberry juice, or currant and raspberry, will be found acceptable for variety.

FRUIT SAUCE NO. 2.--Mash a quart of fresh berries, add one cup of sugar, beat very thoroughly together, and set away until needed. Just before it is wanted for serving, turn into a granite fruit kettle and heat nearly to boiling, stirring constantly to avoid burning. Serve hot with hot or cold puddings, or molded desserts.

LEMON PUDDING SAUCE.--Heat to boiling, in a double boiler, a pint of water in which are two slices of lemon, and stir into it a dessertspoonful of cornstarch; cook four to five minutes, or until it thickens. Squeeze the juice from one large lemon, and mix it with two thirds of a cup of sugar. Add this to the cornstarch mixture, and allow the whole to boil up once, stirring constantly; then take from the fire. Leave in the double boiler, surrounded by the hot water, for ten minutes. Cool to blood heat before serving.

MOCK CREAM.--Heat a pint of fresh, unskimmed milk in a double boiler. When the milk is boiling, stir in two tablespoonfuls of sugar, and two even tablespoonfuls of cornstarch which has first been rubbed smooth in a very little cold milk. Bring just to a boil, stirring constantly; then pour the hot mixture, a little at a time, beating thoroughly all the while, over the well-beaten white of one egg. Put again into the double boiler, return to the fire, and stir till it thickens to the consistency of cream.

MOLASSES SAUCE.--To one half cup of molasses, add one half cup of water, and heat to boiling. Thicken with a teaspoonful of flour rubbed to a cream with a little cold water. Serve hot.

ORANGE SAUCE.--Squeeze a cupful of juice from well-flavored, sour oranges. Heat a pint of water, and when boiling, thicken with a tablespoonful of cornstarch. Add the orange juice, strain, and sweeten to taste with sugar that has been flavored by rubbing over the yellow rind of an orange until mixed with the oil in the rind. If a richer sauce is desired, the yolk of an egg may be added lastly, and the sauce allowed to cook until thickened.

PEACH SAUCE.--Strain the juice from a well-kept can of peaches. Dilute with one half as much water, heat to boiling, and thicken with cornstarch, a scant tablespoonful to the pint of liquid.

PLAIN PUDDING SAUCE.--Thicken one and one half cups of water with one tablespoonful of cornstarch; boil a few minutes, then stir in two thirds of a cup of sugar, and one half cup of sweet cream. Take off the stove, and flavor with a little rose, vanilla, or lemon.

RED SAUCE.--Pare and slice a large red beet, and simmer gently in three cups of water for twenty minutes, or until the water is rose colored, then add two cups of sugar, the thin yellow rind and juice of one lemon, and boil until the whole is thick syrup. Strain, add a teaspoonful of rose water or vanilla, and serve.

ROSE CREAM.--Remove the thick cream from the top of a pan of cold milk, taking care not to take up any of the milk. Add sugar to sweeten and a teaspoonful or two of rose water. Beat with an egg beater until the whole mass is thick. Good thick cream, beaten in this manner, makes nearly double its original quantity.

SAGO SAUCE.--Wash one tablespoonful of sago in two or three waters, then put it into a saucepan with three fourths of a cup of hot water, and some bits of lemon peel. Simmer gently for ten minutes, take out the lemon peel, add half a cup of quince or apricot juice; and if the latter, the strained juice of half a lemon, and sugar to taste. Beat together thoroughly.

WHIPPED CREAM SAUCE.--Beat together with an egg beater until of a stiff froth one cup of sweet cream which has been cooled to a temperature of 64° or less, one teaspoonful of vanilla or a little grated lemon rind, and one half cup of powdered white sugar, and the whites of one or two eggs. The sauce may be variously flavored with a little fruit jelly beaten with the egg, before adding to the cream.

TABLE TOPICS.

Whether or not life is worth living, all depends upon the liver.--Sel.

Diet cures mair than doctors.--Scotch Proverb.

According to the ancient Hindu Scriptures, the proper amount of food is half of what can be conveniently eaten.

Every hour you steal from digestion will be reclaimed by indigestion.--Oswald.

"Very few nations in the world," says a sagacious historian, "produce better soldiers than the Russians. They will endure the greatest fatigues and sufferings with patience and calmness. And it is well know that the Russian soldiers are from childhood nourished by simple and coarse vegetable food. The Russian Grenadiers are the finest body of men I ever saw,--not a man is under six feet high. Their allowance consists of eight pounds of black bread, and four pounds of oil per man for eight days."

Colonel Fitzgibbon was, many years ago, colonial agent at London for the Canadian Government, and wholly dependent upon remittances from Canada for his support. On one occasion these remittances failed to arrive, and it being before the day of cables, he was obliged to write to his friends to ascertain the reason of the delay. Meanwhile he had just one sovereign to live upon. He found he could live upon a sixpence a day,--four pennyworth of bread, one pennyworth of milk, and one pennyworth of sugar. When his remittances arrived a month afterward, he had five shillings remaining of his sovereign, and he liked his frugal diet so well that he kept it up for several years.

An hour of exercise to every pound of food.--Oswald.

Some eat to live, they loudly cry; But from the pace they swallow pie And other food promiscuously, One would infer they eat to die.

--Sel.

BEVERAGES

The use of beverages in quantities with food at mealtime is prejudicial to digestion, because they delay the action of the gastric juice upon solid foods. The practice of washing down food by copious draughts of water, tea, or coffee is detrimental, not only because it introduces large quantities of fluid into the stomach, which must be absorbed before digestion can begin, but also because it offers temptation to careless and imperfect mastication, while tea and coffee also serve as a vehicle for an excessive use of sugar, thus becoming a potent cause of indigestion and dyspepsia. It is best to drink but sparingly, if at all, at mealtimes. Consideration should also be given to the nature of the beverage, since many in common use are far from wholesome. Very cold fluids, like iced water, iced tea, and iced milk, are harmful, because they cool the contents of the stomach to a degree at which digestion is checked. If drunk at all, they should be taken only in small sips and retained in the mouth until partly warmed.

Tea is often spoken of as the "cup that cheers but not inebriates." "The cup that may cheer yet does injury" would be nearer the truth, for there is every evidence to prove that this common beverage is exceedingly harmful, and that the evils of its excessive use are second only to those of tobacco and alcohol. Tea contains two harmful substances, theine and tannin,--from three to six per cent of the former and more than one fourth its weight of the latter. Theine is a poison belonging to the same class of poisonous alkaloids, and is closely allied to cocaine. It is a much more powerful poison than alcohol, producing death in less than one hundredth part the deadly dose of alcohol; and when taken in any but the smallest doses, it produces all the symptoms of intoxication. Tannin is an astringent exercising a powerful effect in delaying salivary and stomach digestion, thus becoming one of the most common causes of digestive disorders. It is also a matter of frequent observation that sleeplessness, palpitation of the heart, and various disorders of the nervous system frequently follow the prolonged use of tea. Both theine and tannin are more abundant in green than in black tea.

The dependence of the habitual tea-drinker upon the beverage, and the sense of loss experienced when deprived of it, are among the strongest proofs of its evil effects, and should be warnings against its use. No such physical discomfort is experienced when deprived of any article of ordinary food. The use of tea makes one feel bright and fresh when really exhausted; but, like all other stimulants, it is by exciting vital action above the normal without supplying extra force to support the extra expenditure. The fact that a person feels tired is evidence that the system demands rest, that his body is worn and needs repair; but the relief experienced after a cup of tea is not recuperation. Instead, it indicates that his nerves are paralyzed so that they are insensible to fatigue.

Some people suppose the manner of preparing tea has much to do with its deleterious effects, and that by infusion for two or three minutes only, the evils resulting from the tannin will be greatly lessened. This, however, is a delusion, if the same amount of tea be used proportionate to the water; for tannin in its free state, the condition in which it is found in tea is one of the most readily soluble of substances; and tea infused for two minutes is likely to hold nearly as much tannin in solution as that infused for a longer period.

Tea is not a food, and it can in no wise take the place of food, as so many people attempt to make it, without detriment to health in every respect.

Coffee, cocoa, and chocolate rank in the same category with tea, as beverages which are more or less harmful. Coffee contains caffein, a principle identical with theine and a modified form of tannin, though in less quantity than tea. Cocoa and chocolate contain substances similar to theine and equally harmful, though usually present in much less proportion than in tea.

Custom has made the use of these beverages so common that most people seldom stop to inquire into their nature. Doubtless the question arises in many minds; If these beverages contain such poisons, why do they not more commonly produce fatal results?--Because a tolerance of the poison is established in the system by use, as in the case of tobacco and other narcotics and stimulants; but that the poisons surely though insidiously are doing their work is attested by the prevalence of numerous disorders of the digestive and nervous systems, directly attributable to the use of these beverages.

Both tea and coffee are largely adulterated with other harmful substances, thus adding another reason why their use should be discarded. It is stated on good authority that it is almost impossible to obtain unadulterated ground coffee.

In view of all these facts, it certainly seems wisest if a beverage is considered essential, to make use of one less harmful. Hot milk, hot water, hot lemonade, caramel coffee, or some of the various grain coffees, recipes for which are give in the following pages, are all excellent substitutes for tea and coffee, if a hot drink is desired.

RECIPES

BEET COFFEE.--Wash best beets thoroughly, but do not scrape; slice, and brown in a moderate oven, taking care not to burn. When brown, break in small pieces and steep the same as ordinary coffee.

CARAMEL COFFEE.--Take three quarts best bran, one quart corn meal, three tablespoonfuls of molasses; mix and brown in the oven like ordinary coffee. For every cup of coffee required, use one heaping tablespoonful of the caramel. Pour boiling water over it, and steep, not boil, for fifteen or twenty minutes.

CARAMEL COFFEE NO. 2.--Take one cup each of white flour, corn meal, unsifted Graham flour, and molasses. Mix well, and form into cakes half an inch thick and a little larger around than a silver dollar. If the molasses is not thin enough to take up all the dry material, one fourth or one half a cup of cold water may be added for that purpose. Bake the cakes in the oven until very dark brown, allowing them to become slightly scorched. When desired for use, take one cake for each cup of coffee required, pour sufficient water over them, and steep, not boil, twenty minutes.

CARAMEL COFFEE NO. 3.--To three and one half quarts of bran and one and one half quarts of corn meal, take one pint of New Orleans molasses and one half pint of boiling water. Put the water and molasses together and pour them over the bran and corn meal which have been previously mixed. Rub all well together, and brown slowly in the oven, stirring often, until a rich dark brown. Use one heaping tablespoonful of coffee to each small cup of boiling water, let it just boil up, then steep on the back of the stove for five or ten minutes.

CARAMEL COFFEE NO. 4.--Beat together four eggs and one pint of molasses, and mix thoroughly with four quarts of good wheat bran. Brown in the oven, stirring frequently. Prepare for use the same as the preceding.

MRS. T'S CARAMEL COFFEE.--Make a rather thick batter of Graham grits or Graham meal and milk, spread it in shallow pans and bake in a moderate oven until evenly done throughout. Cut the cake thus prepared into thin strips, which break into small uniform pieces and spread on perforated tins or sheets and brown in the oven. Each piece should be very darkly and evenly browned, but not burned. For each cup of coffee required, steep a small handful in boiling water for ten or fifteen minutes, strain and serve.

PARCHED GRAIN COFFEE.--Brown in the oven some perfectly sound wheat, sweet corn, barley, or rice, as you would the coffee berry. If desired, a mixture of grains may be used. Pound or grind fine. Mix the white of an egg with three tablespoonfuls of the ground grain, and pour over it a quart of boiling water. Allow it to come just to the boiling point, steep slowly for twelve or fifteen minutes, and serve.

WHEAT, OATS AND BARLEY COFFEE.--Mix together equal quantities of these grains, brown in the oven like ordinary coffee, and grind. To one quart of boiling water take three tablespoonfuls of the prepared coffee mixed with the white of an egg, and steep in boiling water ten or fifteen minutes.

RECIPES FOR COLD BEVERAGES.

BLACKBERRY BEVERAGE.--Crush a quart of fresh blackberries, and pour over them a quart of cold water; add a slice of lemon and a teaspoonful of orange water, and let it stand three or four hours. Strain through a jelly bag. Sweeten to taste with a syrup prepared by dissolving white sugar in hot water, allowing it to become cold before using. Serve at once with bits of broken ice in the glasses, or place the pitcher on ice until ready to serve.

FRUIT BEVERAGE.--A great variety of pleasant, healthful drinks may be made by taking equal quantities of water and the juice of currants, strawberries, raspberries, cherries, or a mixture of two kinds, as raspberries and currants, sweetening to taste, and putting into each glass a small lump of ice. Directions for the preparation of fruit juices will be found on page 209.

FRUIT BEVERAGE NO. 2.--Mash a pint of red raspberries, add one cup of canned pineapple or half a fresh one chopped fine; pour over all three pints of water. Stir frequently, and let the mixture stand for two hours. Strain, add the juice of six lemons, and sugar or syrup to sweeten.

ANOTHER.--Extract the juice from three lemons and as many sour oranges, add a quart of cold water, sugar or syrup to sweeten, half a teaspoonful of rose water, and a cup of pure grape juice; or the rose water and grape juice may be omitted and two tablespoonfuls of strawberry, raspberry, or cherry juice used instead, and the whole poured over half a dozen slices of pineapple, and allowed to stand until well flavored before using.

FRUIT CORDIAL.--Crush a pint of blackberries, raspberries, grapes, currants, or cherries, adding the juice of two sour oranges, and a sliced lemon; pour over all a quart of cold water. Stir the mixture frequently and let it stand for two hours, then strain and add a syrup made by dissolving white sugar in boiling water, sufficient to sweeten. Cool on ice and serve.

GRAPE BEVERAGE.--Crush two pounds of perfectly ripened purple grapes and strain the juice through a jelly bag. Add to the juice three tablespoonfuls of granulated sugar or syrup, and dilute with cold water to suit the taste.

LEMONADE.--Use three large or four medium-sized lemons for each quart of water, and from six to eight tablespoonfuls of sugar. Rub or squeeze the lemons till soft. Cut a slice or two from each, and extract the juice with a lemon drill; strain the juice through a fine wire strainer to remove the seeds and bits of pulp, and pour it over the sugar. Add the slices of lemon, and pour over all a very little boiling water to thoroughly dissolve the sugar; let it stand ten or fifteen minutes, then add the necessary quantity of cold water, and serve. Or rub the sugar over the outside of the lemons to flavor it, and make it into a syrup by adding sufficient boiling water to dissolve it. Extract and strain the lemon juice, add the prepared syrup and the requisite quantity of cold water, and serve.

MIXED LEMONADE.--A very pleasant, cooling summer drink is made from the juice of six oranges and six lemons, with sugar to taste; add to this some pounded ice and the juice of a small can of pineapple, and lastly pour over the whole two quarts of water.

OATMEAL DRINK.--Boil one fourth of a pound of oatmeal in three quarts of water for half an hour, then add one and one half tablespoonfuls of sugar, strain and cool. It may be flavored with a little lemon or raspberry syrup if desired; or the sugar may be omitted and a quart of milk added. Cool on ice and serve.

ORANGEADE.--Pare very thin from one orange a few bits of the yellow rind. Slice three well-peeled sour oranges, taking care to remove all the white portion and all seeds. Add the yellow rind and a tablespoonful of sugar; pour over all a quart of boiling water. Cover the dish, and let it remain until the drink is cold. Or, if preferred, the juice of the oranges may be extracted with a lemon drill and strained as for lemonade.

PINEAPPLE BEVERAGE.--Pare and chop quite fine one fresh pineapple; add a slice or two of lemon, and cover with three pints of boiling water. Let it stand for two hours or more, stirring frequently; then strain and add the juice of five lemons, and sugar or syrup to sweeten.

PINEAPPLE LEMONADE.--Lemonade made in the usual manner and flavored with a few spoonfuls of canned pineapple juice, is excellent for variety.

PINK LEMONADE.--Add to a pint of lemonade prepared in the usual manner half a cup of fresh or canned strawberry, red raspberry, currant, or cranberry juice. It gives a pretty color besides adding a pleasing flavor.

SHERBET.--Mash a quart of red raspberries, currants, or strawberries, add the juice of a lemon, and pour over all three pints of cold water. Stir frequently, and let it stand for two or three hours. Strain through a jelly bag, sweeten to taste, and serve.

TISANE.--This is a favorite French beverage, and is prepared by chopping fine a cupful of dried fruits, such as prunes, figs, or prunelles, and steeping for an hour in a quart of water, afterward straining, sweetening to taste, and cooling on ice before using.

TABLE TOPICS.

The nervousness and peevishness of our times are chiefly attributable to tea and coffee. The digestive organs of confirmed coffee drinkers are in a state of chronic derangement which reacts on the brain, producing fretful and lachrymose moods. The snappish, petulant humor of the Chinese can certainly be ascribed to their immoderate fondness for tea.--Dr. Bock.

Dr. Ferguson, an eminent physician who has carefully investigated the influence of tea and coffee upon the health and development of children, says he found that children who were allowed these beverages gained but four pounds a year between the ages of thirteen and sixteen, while those who had been allowed milk instead, gained fifteen pounds in weight during the same period.

Dr. Richardson, the eminent English physician and scientist, asserts that the misery of the women of the poorer classes of the population in England is more than doubled by the use of tea, which only soothes or stimulates to intensify the after-coming depression and languor.

A physician recommended a lady to abandon the use of tea and coffee. "O, but I shall miss it so," said she.

"Very likely," replied her medical adviser, "but you are missing health now, and will soon lose it altogether if you do not."

Dr. Stenhouse, of Liverpool, once made a careful analysis of a sample package of black tea, which was found to contain "some pure Congo tea leaves, also siftings of Pekoe and inferior kinds, weighing together twenty-seven per cent of the whole. The remaining seventy-three per cent was composed of the following substances; Iron, plumbago, chalk, China-clay, sand, Prussian-blue, tumeric, indigo, starch, gypsum, catechu, gum, the leaves of the camelia, sarangna, Chlorantes officinalis, elm, oak, willow, poplar, elder, beach, hawthorn, and sloe."

MILK CREAM BUTTER

MILK.

Chemically considered, the constituents of milk are nitrogenous matter (consisting of casein and a small proportion of albumen), fat, sugar of milk, mineral matter, and water, the last constituting from sixty-five to ninety per cent of the whole.

The proportion of these elements varies greatly in the milk of different animals of the same species and of the same animals at different times, so that it is not possible to give an exact analysis.

The analysis of an average specimen of cow's milk, according to Letheby, is:--

Nitrogenous matter.......................................4.1 Fat......................................................3.9 Sugar of milk............................................5.2 Mineral matter...........................................0.8 Water...................................................86.0

If a drop of milk be examined with a microscope, it will be seen as a clear liquid, holding in suspension a large number of minute globules, which give the milk its opacity or white color. These microscopic globules are composed of fatty matter, each surrounded by an envelope of casein, the principal nitrogenous element found in milk. They are lighter than the surrounding liquid, and when the milk remains at rest, they gradually rise to the top and form cream. Casein, unlike albumen, is not coagulated by heat; hence when milk is cooked, it undergoes no noticeable change, save the coagulation of the very small amount of albumen it contains, which, as it solidifies, rises to the top, carrying with it a small portion of the sugar and saline matter and some of the fat globules, forming a skin-like scum upon the surface. Casein, although not coagulable by heat, is coagulated by the introduction into the milk of acids or extract of rennet. The curd of cheese is coagulated casein. When milk is allowed to stand for some time exposed to warmth and air, a spontaneous coagulation occurs, caused by fermentative changes in the sugar of milk, by which it is converted into lactic acid through the action of germs.

Milk is sometimes adulterated by water, the removal of more or less of the cream, or the addition of some foreign substance to increase its density.

The quality of milk is more or less influenced by the food upon which the animal is fed. Watery milk may be produced by feeding a cow upon sloppy food.

The milk of diseased animals should never be used for food. There is no way by which such milk can invariably be detected, but Prof. Vaughan, of Michigan University, notes the following kinds of milk to be avoided:

1. Milk which becomes sour and curdles within a few hours after it has been drawn, and before any cream forms on its surface. This is known in some sections as 'curdly' milk, and it comes from cows with certain inflammatory affections of the udder, or digestive diseases, or those which have been overdriven or worried.

2. "Bitter-sweet milk" has cream of a bitter taste, is covered with 'blisters,' and frequently with a fine mold. Butter and cheese made from such milk cannot be eaten on account of the disagreeable taste.

3. 'Slimy milk' can be drawn out into fine, ropy fibers. It has an unpleasant taste, which is most marked in the cream. The causes which lead to the secretion of this milk are not known.

4. 'Blue milk' is characterized by the appearance on its surface, eighteen or twenty-four hours after it is drawn, of small, indigo-blue spots, which rapidly enlarge until the whole surface is covered with a blue film. If the milk be allowed to stand a few days, the blue is converted into a greenish or reddish color. This coloration of the milk is due to the growth of microscopic organisms. The butter made from 'blue milk' is dirty-white, gelatinous, and bitter.

5. 'Barnyard milk' is a term used to designate milk taken from unclean animals, or those which have been kept in filthy, unventilated stables. The milk absorbs and carries the odors, which are often plainly perceptible. Such milk may not be poisonous, but it is repulsive.

There is no doubt that milk often serves as the vehicle for the distribution of the germs of various contagious diseases, like scarlet fever, diphtheria, and typhoid fever, from becoming contaminated in some way, either from the hands of milkers or from water used as an adulterant or in cleansing the milk vessels. Recent investigations have also shown that cows are to some extent subject to scarlet fever, the same as human beings, and that milk from infected cows will produce the same disease in the consumer.

Milk should not be kept in brass or copper vessels or in earthen-ware lined with lead glazing; for if the milk becomes acid, it is likely to unite with the metal and form a poisonous compound. Glass and granite ware are better materials in which to keep milk.

Milk should never be allowed to stand uncovered in an occupied room, especially a sitting-room or bedroom, as its dust is likely to contain disease-germs, which falling into the milk, may become a source of serious illness to the consumer. Indeed it is safest to keep milk covered whenever set away, to exclude the germs which are at all times present in the air. A good way is to protect the dishes containing milk with several layers of cheese-cloth, which will permit the air but not the germs to circulate in and out of the pans. Neither should it be allowed to stand where there are strong odors, as it readily takes up by absorption any odors to which it is exposed.

A few years ago Dr. Dougall, of Glasgow, made some very interesting experiments on the absorbent properties of milk. He inclosed in jars a portion of substances giving off emanations, with a uniform quantity of milk, in separate vessels, for a period of eight hours, at the end of which time samples of the milk were drawn off and tested. The result was that milk exposed to the following substances retained odors as described:--

Coal gas, distinct; paraffine oil, strong; turpentine, very strong; onions, very strong; tobacco smoke, very strong; ammonia, moderate; musk, faint; asafetida, distinct; creosote, strong; cheese (stale), distinct; chloroform, moderate; putrid fish, very bad; camphor, moderate; decayed cabbage, distinct.

These facts clearly indicate that if the emanations to which milk is exposed are of a diseased and dangerous quality, it is all but impossible that the milk can remain free from dangerous properties.

Too much pains cannot be taken in the care of milk and vessels containing it. Contact with the smallest quantity of milk which has undergone fermentation will sour the whole; hence the necessity for scrupulous cleanliness of all vessels which have contained milk before they are used again for that purpose.

In washing milk dishes, many persons put them first into scalding water, by which means the albumen in the milk is coagulated; and if there are any crevices or seams in the pans or pails, this coagulated portion is likely to adhere to them like glue, and becoming sour, will form the nucleus for spoiling the next milk put into them. A better way is first to rinse each separately in cold water, not pouring the water from one pan to another, until there is not the slightest milky appearance in the water, then wash in warm suds, or water containing sal-soda, and afterward scald thoroughly; wipe perfectly dry, and place if possible where the sun will have free access to them until they are needed for further use. If sunshine is out of the question, invert the pans or cans over the stove, or place for a few moments in a hot oven.

The treatment of milk varies with its intended use, whether whole or separated from the cream.

Cream rises best when the milk is quite warm or when near the freezing-point. In fact, cream separates more easily from milk at the freezing-point than any other, but it is not thick and never becomes so. An intermediate state seems to be unfavorable to a full rising of the cream.

A temperature of 56° to 60°F. is a good one. Milk to be used whole should be kept at about 45° and stirred frequently.

All milk obtained from city milkmen or any source not certainly known to be free from disease-germs, should be sterilized before using. Indeed, it is safest always to sterilize milk before using, since during the milking or in subsequent handling and transportation it is liable to become infected with germs.

TO STERILIZE MILK FOR IMMEDIATE USE.--Put the milk as soon as received into the inner dish of a double boiler, the outer vessel of which should be filled with boiling water. Cover and heat the milk rapidly to as near the boiling point as possible. Allow it to remain with the water in the outer boiler actively boiling for half an hour, then remove from the stove and cool very quickly. This may be accomplished by pouring into shallow dishes, and placing these in cold water, changing the water as frequently as it becomes warm, or by using pieces of ice in the water. It is especially important to remember that the temperature of the milk should be raised as rapidly as possible, and when the milk is sufficiently cooked, cooled very quickly. Either very slow heating or slow cooling may prove disastrous, even when every other precaution is taken.

Or, well-cleaned glass fruit cans may be nearly filled with milk, the covers screwed on loosely, then placed in a kettle of cold water, gradually heated to boiling and kept at that temperature for a half hour or longer, then gradually cooled. Or, perfectly clean bottles may be filled with milk to within two inches of the top, the neck tightly closed with a wad of cotton, and the bottles placed in a steam cooker, the water in which should be cold at the start, and steamed for half an hour.

This cooking of milk, while it destroys many of the germs contained in milk, particularly the active disease-germs which are liable to be found in it, thus rendering it more wholesome, and improving its keeping qualities somewhat, does not so completely sterilize the milk that it will not undergo fermentative changes. Under varying conditions some thirty or forty different species of germs are to be found in milk, some of which require to be subjected to a temperature above that of boiling water, in order to destroy them. The keeping quality of the milk may be increased by reboiling it on three successive days for a half hour or longer, and carefully sealing after each boiling.

TO STERILIZE MILK TO KEEP.--This is a somewhat more difficult operation, but it may be done by boiling milk sealed in very strong bottles in a saturated solution of salt. The milk used should be perfectly fresh. It is best, when possible, to draw the milk from the cow directly into the bottles. Fill the bottles to within two inches of the top, cork them immediately and wire the corks down firmly and place them in the cold salt solution. Boil fifteen minutes or half an hour. Allow the solution to cool before removing them. If the bottles are removed from the solution while hot, they will almost instantly break. When cold, remove the bottles, and cover the tops with sealing wax. Store in a cool place, shake thoroughly once or twice a week. Milk sterilized in this manner will keep indefinitely.

CONDENSED MILK.--Condensed milk is made by evaporating milk in a vacuum to one fifth its original volume; it is then canned like any other food by sealing at boiling temperature in air-tight cans. When used, it should be diluted with five times its bulk of warm water.

Condensed milk, when not thoroughly boiled in the process of condensation, is liable to harbor disease-germs the same as any other milk.

CREAM.

Cream varies in composition according to the circumstances under which it rises.

The composition of an average specimen as given by Letherby is:--

Nitrogenous matter............................................ 2.7 Fat.......................................................... 26.7 Sugar of milk................................................. 2.8 Mineral matter................................................ 1.8 Water........................................................ 66.0

In the process of churning; the membranes of casein which surround each of the little globules constituting the cream are broken, and the fat of which they are composed becomes a compact mass known as butter. The watery looking residue containing casein, sugar of milk, mineral matter, and a small proportion of fat, comprises the buttermilk.

Skim-milk, or milk from which the cream has been removed, and buttermilk are analogous in chemical composition.

The composition of each, according to Dr. Edward Smith, is:--

SKIM-MILK

Nitrogenous matter......................................... 4.0 Sugar...................................................... 3.8 Fat........................................................ 1.8 Mineral matter............................................. 0.8 Water......................................................88.0

BUTTERMILK

Nitrogenous matter..........................................4.1 Sugar.......................................................3.6 Fat.........................................................0.7 Mineral matter..............................................0.8 Water......................................................88.0

Skim-milk and buttermilk, when the butter is made from sweet cream and taken fresh, are both excellent foods, although lacking the fat of new milk.

Cream is more easily digested than butter, and since it contains other elements besides fat, is likewise more nutritious. In cream the fat is held in the form of an emulsion which allows it to mingle freely with water. As previously stated, each atom of fat is surrounded with a film of casein. The gastric juice has no more power to digest casein than it has free fat, and the little particles of fat thus protected are carried to the small intestines, where the pancreatic juice digests them, and on their way they do not interfere with the stomach digestion of other foods, as the presence of butter and other free fats may do.

It is because of its greater wholesomeness that in the directions for the preparation of foods given in this work we have given preference to the use of cream over that of butter and other free fats. The usual objection to its use is its expense, and the difficulty of obtaining it from city dealers. The law of supply and cost generally corresponds with that of demand, and doubtless cream would prove no exception if its use were more general.

Cream may be sterilized and preserved in a pure state for some time, the same as milk.

Milk requires especial care to secure a good quality and quantity of cream. Scrupulous cleanliness, good ventilation, and an unvarying temperature are absolute essentials. The common custom of setting milk in pans is objectionable, not only because of the dust and germs always liable to fall into the milk, but also from the difficulty of keeping milk thus set at the proper temperature for cream-rising. Every family using milk in any quantity ought to have a set of creameries of large or small capacity according to circumstances, in which the milk supply can be kept in a pure, wholesome condition, and so arranged as to facilitate the full rising of the cream if desired. A very simple and satisfactory creamery, with space for ice around the milk, similar to that represented in the accompanying cut, may be constructed by any tinman.

The plan of scalding milk to facilitate the rising of the cream is excellent, as it not only secures a more speedy rising, but serves to destroy the germs found in the milk, thus lessening its tendency to sour. The best way to do this is to heat the milk in a double boiler, or a dish set inside another containing hot water, to a temperature of 150° to 165°F. as indicated by wrinkles upon its surface. The milk must not, however, be allowed to come to a boil. When scalded, it should be cooled at once to a temperature of about 60° F. and kept thus during the rising of the cream.

BUTTER.

Of all foods wholly composed of fat, good fresh butter is the most wholesome. It should, however, be used unmelted and taken in a finely divided state, and only in very moderate quantities. If exposed to great heat, as on hot buttered toast, meats, rich pastry, etc., it is quite indigestible. We do not recommend its use either for the table or for cooking purposes when cream can be obtained, since butter is rarely found in so pure a state that it is not undergoing more or less decomposition, depending upon its age and the amount of casein retained in the butter through the carelessness of the manufacturer.

Casein, on exposure to air in a moist state, rapidly changes into a ferment, which, acting upon the fatty matter of the butter, produces rancidity, rendering the butter more or less unwholesome. Poor, tainted, or rancid butter should not be used as food in any form.

Good butter is pale yellow, uniform throughout the whole mass, and free from rancid taste or odor. White lumps in it are due to the incorporation of sour milk with the cream from which it was produced. A watery, milk-like fluid exuding from the freshly cut surface of butter, is evidence that insufficient care was taken to wash out all the buttermilk, thus increasing its liability to spoil.

The flavor and color of butter vary considerably, according to the breed and food of the animal from which the milk was obtained. An artificial color is often given to butter by the use of a preparation of annatto.

Both salt and saltpeter are employed as preservatives for butter; a large quantity of the former is often used to increase the weight of the butter.

ARTIFICIAL BUTTER.--Various fraudulent preparations are sold as butter. Oleomargarine, one of the commonest, is made from tallow or beef-fat, cleaned and ground like sausage, and heated, to separate the oil from the membranes. It is then known as "butter-oil," is salted, cooled, pressed, and churned in milk, colored with annatto, and treated the same as butter. Butterine, another artificial product, is prepared by mixing butter-oil and a similar oil obtained from lard, then churning them with milk.

An eminent analyst gives the following excellent way of distinguishing genuine butter from oleomargarine:--"When true butter is heated over a clear flame, it 'browns' and gives out a pleasant odor,--that of browned butter. In heating there is more or less sputtering, caused by minute particles of water retained in washing the butter. On the bottom of the pan or vessel in which true butter is heated, a yellowish-brown crust is formed, consisting of roasted or toasted casein. When oleomargarine is heated under similar circumstances, it does not 'brown,' but becomes darker by overheating, and when heated to dryness, gives off a grayish steam, smelling of tallow. There is no 'sputtering' when it is being heated, but it boils easily. If a pledget of cotton or a wick saturated with oleomargarine be set on fire and allowed to burn a few moments before being extinguished, it will give out fumes which are very characteristic, smelling strongly of tallow, while true butter behaves very differently."

BUTTER IN ANCIENT TIMES.--Two kinds of butter seem to have been known to the ancient Jews, one quite like that of the present day, except that it was boiled after churning, so that it became in that warm climate practically an oil; the other, a sort of curdled milk. The juice of the Jerusalem artichoke was mixed with the milk, when it was churned until a sort of curd was separated. The Oriental method of churning was by putting the milk into a goat-skin and swinging and shaking the bag until the butter came, as illustrated in the accompanying cut.

An article still sold as butter in Athens is made by boiling the milk of goats, allowing it to sour, and then churning in a goat-skin. The result is a thick, white, foamy substance appearing more like cream than butter.

BUTTER-MAKING.--The manufacture of good butter is dependent upon good cows and the care given them, as well as most careful treatment of the milk and cream. The milk to be used for butter making, as indeed for all purposes, should be most carefully strained through a wire strainer covered with three or four thicknesses of perfectly clean cheese cloth.

The following points given by an experienced dairyman will be found worthy of consideration by all who have to do with the manufacture of this article:--

"Milk is almost as sensitive to atmospheric changes as mercury itself. It is a question among many as to what depth milk should be set to get the most cream. It does not make so much difference as to the depth as it does the protection of the milk from acid or souring. As soon as the milk begins to sour, the cream ceases to rise.

"With a clear, dry atmosphere the cream will rise clean in the milk; but in that condition of the atmosphere which readily sours the milk, the cream will not rise clean, but seems to hang in the milk, and this even when the milk is protected by being set in water.

"The benefit of setting milk in cold water is that the water protects the milk from becoming acid until the cream has time to rise. For cream to rise readily on milk set in cold water, the atmosphere in the room should be warmer than the water. As much cream will rise on milk set in cold water in one hour as on milk not set in water in twenty-four hours. The milk should be skimmed while sweet, and the cream thoroughly stirred at each skimming.

"Cream skimmed from different milkings, if churned at the same time in one churn, should be mixed eight to ten hours before churning; then the cream will all come alike.

"The keeping qualities of butter depend principally upon two things: First, the buttermilk must be all gotten out; and secondly, the grain of the butter should be kept as perfect as possible. Butter should not be allowed to be churned after it has fairly come, and should not be gathered compactly in the churn in taking out, but the buttermilk should be drained from the butter in the churn, through a hair sieve, letting the butter remain in the churn. Then take water and turn it upon the butter with sufficient force to pass through the butter, and in sufficient quantity to rinse the buttermilk all out of the butter. With this process of washing the butter the grain is not injured or mashed, and is thus far kept perfect. And in working in the salt the ladle or roll or worker, whatever it is, should never be allowed to slip on the butter,--if it does, it will destroy the grain,--but it should go upon the butter in a pressing or rolling motion."

Test the temperature of the cream with a thermometer, and churn it at 60° in summer and 62° in winter. If the butter is soft, it may be hardened by pouring onto it while working a brine made by dissolving a pint of salt in ten quarts of water. The salt used in the butter should be carefully measured, three fourths of an ounce of salt to the pound being the usual allowance.

Butter, like milk, absorbs odors readily, and should never be allowed to remain in occupied rooms or any place exposed to strong or foul odors, but be kept covered in a cold place.

CHEESE.

Cheese is a product of milk prepared by separating the casein, with more or less of the cream, according to the manner in which it has been prepared, from the other ingredients of the milk. It is an article, which, although possessing a large proportion, of nutritive material, is very difficult of digestion, and the use of which is very questionable, not only for this reason, but because it is very liable to contain a poison called tyrotoxicon, capable of producing most violent and indeed fatal results, according to the remarkable researches of Prof. Vaughan of Michigan University. This poison is sometimes found in ice cream and custards, cream-puffs, etc., made from stale milk or cream.

It is much better to use milk in its fresh, natural state than in any of its products. Made into either butter or cheese, we lose some of its essential elements, so that what is left is not a perfect food.

RECIPES

HOT MILK.--Milk is more easily digested when used hot. This is not due to any marked chemical change in the milk, but to the stimulating effect of heat upon the palate and stomach.

To prepare hot milk, heat it in a double boiler until a wrinkled skin appears upon the surface. In the double boiler it may be kept at the proper temperature for a long time without difficulty, and thus prepared, it forms one of the most healthful of foods.

Milk, either cold or hot, should be taken a few sips only at a time, and not be drank in copious draughts when used in connection with other foods at mealtime. It will then coagulate in the stomach in small flakes much more easily digested than the large mass resulting when a large quantity is swallowed at a time.

DEVONSHIRE OR CLOTTED CREAM.--This is prepared as follows: Strain the milk as it comes fresh from the cow into a deep pan which will fit tightly over a kettle in which water can be boiled, and set away in a cool well-ventilated place, where it should be allowed to remain undisturbed from eight to twelve hours or longer. Then take the pan up very carefully so as not to disturb the cream, place over a kettle of water, heat to near the boiling point, or until a rim of bubbles half an inch wide forms all around the dish of milk. It must not, however, be allowed to boil, or the cream will be injured. Now lift the pan again with equal care back to a cool place and allow it to stand from twelve to twenty-four hours longer. The cream should be a compact mass of considerable thickness, and may be divided with a knife into squares of convenient size before skimming. It is delicious for use on fruit and grains.

COTTAGE CHEESE.--This dish is usually prepared from milk which has curdled from lack of proper care, or from long standing exposed to the air, and which is thus in some degree decomposing. But the fact that the casein of the milk is coagulated by the use of acids makes it possible to prepare this dish in a more wholesome manner without waiting for decomposition of the milk. Add to each four quarts of milk one cupful of lemon juice; let it stand until coagulated, then heat slowly, but do not boil, until the curd has entirely separated from the whey. Turn the whole into a colander lined with a square of clean cheese cloth, and drain off the whey. Add to the curd a little salt and cream, mix all together with a spoon or the hands, and form into cakes or balls for the table. The use of lemon gives a delicious flavor, which may be intensified, if desired, by using a trifle of the grated yellow rind.

COTTAGE CHEESE FROM BUTTERMILK.--Place a pail of fresh buttermilk in a kettle of boiling water, taking care to have sufficient water to come up even with the milk in the pail. Let the buttermilk remain until it is heated throughout to about 140°, which can be determined by keeping a thermometer in the milk and stirring it frequently. When it is sufficiently heated, empty the curd into strong muslin bags and hang up to drain for several hours. If properly scalded and drained, the curd will be quite dry and may be seasoned and served the same as other cottage cheese. If scalded too much, it will be watery.

COTTAGE CHEESE WITH SOUR MILK.--Take a pan of newly-loppered thick sour milk, and place it over a kettle of boiling water until the whey separates from the curd, breaking and cutting the curd as the milk becomes warmed, so as to allow the whey to settle. The milk should be well scalded, but not allowed to boil, as that will render the curd tough and leathery. Have ready a clean piece of cheese cloth spread inside a colander, dip the curd into it, and leave it to drain. If preferred, the corners of the cloth may be tied with a string, thus forming a bag in which the cheese may be hung up to drain. When well drained, remove the dry curd to a dish, rub it fine with the hands, add salt, and season with sweet cream, beating it well through the curd with a silver fork. It may be shaped into balls with the hands or pressed in large cups or bowls.

FRENCH BUTTER.--Fill a large, wide-mouthed glass bottle or jar about half full of thick sweet cream. Cork tightly, and with one end of the bottle in each hand shake it vigorously back and forth until the butter has separated from the milk, which it will generally do in a few minutes. Work out the buttermilk, make into small pats, and place on ice until ready to serve. As a rule this butter is not washed or salted, as it is intended for immediate use.

SHAKEN MILK.--Fit a conical tin cup closely over a glass of milk and shake it vigorously until all of a foam, after which it should be slowly sipped at once; or a glass of milk may be put into a quart fruit can, the cover tightly screwed on, and then shaken back and forth until the milk is foamy.

EMULSIFIED BUTTER.--Boil the butter with water for half an hour to destroy any germs it may contain; use plenty of water and add the butter to it while cold. When boiled, remove from the fire and allow it to become nearly cold, when the butter will have risen to the top and may be removed with a skimmer, or it may be separated from the water by turning the whole after cooling into a clean strainer cloth placed inside a colander. The butter may be pressed in the cloth if any water still remains. If hardened, reheat just sufficient to soften, and add to it, while still liquid, but cooled to about blood heat, the yolk of one egg for each tablespoonful of butter, and stir until very thoroughly mingled.

Or, add to each tablespoonful of the liquid butter two level tablespoonfuls of flour, rub together thoroughly, and cook until thickened in a half cupful of boiling water. If cream is not obtainable and butter must be used for seasoning, it is preferable to prepare it in one of the above ways for the purpose, using the quantity given as an equivalent of one cupful of thin cream. It will be evident, however, that these preparations will not only season but thicken whatever they are used in, and that additional liquid should be used on that account.

TABLE TOPICS.

A little six-year-old boy went into the country visiting. About the first thing he got was a bowl of bread and milk. He tasted it, and then hesitated a moment, when his mother asked if he didn't like it; to which he replied, smacking his lips, "Yes, ma'am. I was only wishing that our milkman in town would keep a cow!"

When Horace Greeley was candidate for the presidency, he at one time visited New Orleans, whose old creole residents gave him a dinner; and to make it as fine an affair as possible, each of the many guests was laid under contribution for some of the rarest wines in his cellar. When dinner was announced, and the first course was completed, the waiter appeared at Mr. Greeley's seat with a plate of shrimp. "You can take them away," he said to the waiter, and then added to the horrified French creole gentleman who presided, "I never eat insects of any kind." Later on, soup was served, and at the same time a glass of white wine was placed at Mr. Greeley's right hand. He pushed it quietly away, but not unobserved by the chief host. "Do you not drink wine?" he asked.

"No," answered Mr. Greeley; "I never drink any liquors."

"Is there anything you would like to drink with your soup?" the host then asked, a little disappointed.

"If you've got it," answered Mr. Greeley, "and it isn't any trouble, I'd like a glass of fresh buttermilk."

Said the host afterward in his broken English, "Ze idea of electing to ze presidency a man vot drink buttermilk vis his soup!"

Old friendships are often destroyed by toasted cheese, and hard salted meat has often led to suicide.--Sydney Smith.

A German sitting beside a Spanish officer on board a Havana steamer, was munching Limberger cheese with evident satisfaction when it occurred to him that he ought to offer some to his neighbor, who very coolly declined. "You think it unhealthful to eat that?" inquired the German in polite astonishment. "Unhealthful?" exclaimed the Hidalgo, with a withering look and a gasp for a more adequate word; "No, sir: I think it an unnatural crime!"--Oswald.

Good for Dyspepsia.--"Really, don't you think cheese is good for dyspepsia?" said an advocate of the use of this common article of food. "Why, my uncle had dyspepsia all his life, and he took a bit of cheese at the close of every meal!"

Mattieu Williams tells us, "When common sense and true sentiment supplant mere unreasoning prejudice, vegetables oils and vegetable fats will largely supplant those of animal origin in every element of our dietary."

EGGS

As will be seen from the analysis given below, an egg is particularly rich in nitrogenous elements. It is indeed one of the most highly concentrated forms of nitrogenous food, about one third of its weight being solid nutriment, and for this reason is often found serviceable in cases of sickness where it is desirable to secure a large amount of nourishment in small bulk.

Composition of the white of an ordinary hen's egg.

Nitrogenous matter..................... 20.4 Fatty matter........................... 10.0 Mineral matter......................... 1.6 Water.................................. 68.0

Composition of the yolk.

Nitrogenous matter..................... 1.0 Fatty matter........................... 30.7 Mineral matter......................... 1.3 Water.................................. 52.0

The white of egg is composed mainly of albumen in a dissolved state, inclosed in layers of thin membrane. When beaten, the membranes are broken, and the liberated albumen, owing to its viscous or glutinous nature, entangles and retains a large amount of air, thus increasing to several times its original bulk.

The yolk contains all the fatty matter, and this, with a modified form of albumen called vitellin, forms a kind of yellow emulsion. It is inclosed in a thin membrane, which separates it from the surrounding white.

The yolk, being lighter than the white, floats to that portion of the egg which is uppermost, but is held in position by two membranous cords, one from each end of the egg. The average weight of an egg is about two ounces, of which ten per cent consists of shell, sixty of white, and thirty of yolk.

HOW TO CHOOSE EGGS.--The quality of eggs varies considerably, according to the food upon which the fowls are fed. Certain foods communicate distinct flavors, and it is quite probable that eggs may be rendered unwholesome through the use of filthy or improper food; hence it is always best, when practicable, to ascertain respecting the diet and care of the fowls before purchasing eggs.

On no account select eggs about the freshness of which there is any reason to doubt. The use of stale eggs may result in serious disturbances of the digestive organs.

An English gentleman who has investigated the subject quite thoroughly, finds upon careful microscopical examination that stale eggs often contain cells of a peculiar fungoid growth, which seems to have developed from that portion of the egg which would have furnished material for the flesh and bones of the chick had the process of development been continued. Experiments with such eggs upon dogs produce poisonous effects.

There are several ways of determining with tolerable accuracy respecting the freshness of an egg. A common test is to place it between the eye and a strong light. If fresh, the white will appear translucent, and the outline of the yolk can be distinctly traced. By keeping, eggs become cloudy, and when decidedly stale, a distinct, dark, cloud-like appearance may be discerned opposite some portion of the shell. Another test is to shake the egg gently at the ear; if a gurgle or thud is heard, the egg is bad. Again, eggs may be tested by dropping into a vessel containing a solution of salt and water, in the proportion of a tablespoonful to a quart. Newly laid eggs will sink; if more than six days old, they will float in the liquid; if bad, they will be so light as to ride on the surface of the brine. The shell of a freshly laid egg is almost full; but owing to the porous character of the shell, with age and exposure to air a portion of the liquid substance of which the egg is composed evaporates, and air accumulates in its place at one of the extremities of the shell. Hence an egg loses in density from day to day, and the longer the egg has been kept, the lighter it becomes, and the higher it will rise in the liquid.

An egg that will float on the surface of the liquid is of too questionable a character to be used without breaking, and is apt to be unfit for use at all.

HOW TO KEEP EGGS.--To preserve the interior of an egg in its natural state, it is necessary to seal the pores of the shell air-tight, as the air which finds its way into the egg through the pores of the shell causes gradual decomposition. Various methods are devised to exclude the air and thus preserve the egg. A good way is to dip perfectly fresh eggs into a thick solution of gum-arabic,--equal parts of gum and water,--let the eggs dry and dip them again, taking care that the shells are entirely covered with the solution each time. When dry, wrap separately in paper and pack in a box of sawdust, bran, salt, or powdered charcoal, and cover tightly to keep out the air.

There is a difference of opinion as to which end should be placed down in packing; most authorities recommend the smaller end. However, an experienced poultryman offers the following reasons for packing with the larger end down: "The air-chamber is in the larger end, and if that is placed down, the yolk will not break through and touch the shell and thereby spoil. Another thing: if the air-chamber is down, the egg is not so liable to shrink away."

It would be well for housekeepers to make the test by packing eggs from the same lot each way and noting the result.

Melted wax or suet may be used to coat the shells. Eggs are sometimes immersed and kept in a solution of lime water, a pound of lime to a gallon of cold water, or simply packed in bran or salt, without a previous coating of fat or gum. By any of these methods they will keep for several weeks. Eggs, however, readily absorb flavors from surrounding substances, and for that reason lime water or salt solution are somewhat objectionable. Nothing of a disagreeable odor should be placed near eggs.

Eggs for boiling may be preserved by placing in a deep pan, and pouring scalding water over them. Let them stand half a minute, drain off the water, and repeat the process two or three times. Wipe dry, and when cool, pack in bran.

Eggs should be kept in a cool, not cold, place and handled carefully, as rough treatment may cause the mingling of the yolk and white by rupturing the membrane which separates them; then the egg will spoil quickly.

The time required for the digestion of a perfectly cooked egg varies from three to four hours.

It is generally conceded that eggs lightly cooked are most readily digested. What is generally termed a hard-boiled egg is not easily acted upon by the digestive juices, and any other manner of cooking by which the albumen becomes hardened and solid offers great resistance to digestion.

TO BEAT EGGS.--This may seem trivial, but no dish requiring eggs can be prepared in perfection, unless they are properly beaten, even if every other ingredient is the best. An egg-beater or an egg-whip is the most convenient utensil for the purpose; but if either of these is not to be had, a silver fork will do very well, and with this the beating should be done in sharp, quick strokes, dipping the fork in and out in rapid succession, while the egg should grow firmer and stiffer with every stroke. When carelessly beaten, the result will be a coarse and frothy instead of a thick and cream-like mass. Use a bowl in beating eggs with an egg-beater, and a plate when a fork or egg-whip is employed.

If the white and yolk are used separately, break the shells gently about the middle, opening slowly so as to let the white fall into the dish, while retaining the yolk in one half of the shell. If part of the white remains, turn the yolk from the one half to the other till the white has fallen. Beat the yolks until they change from their natural orange color to a much lighter yellow. The whites should be beaten until firm and dry enough not to fall from the bowl if turned upside down. The yolk should always be beaten first, since, if the white is left to stand after being beaten, a portion of the air, which its viscous nature allows it to catch up, escapes and no amount of beating will render it so firm a second time. Eggs which need to be washed before breaking should always be wiped perfectly dry, that no water may become mingled with the egg, as the water may dilute the albumen sufficiently to prevent the white from becoming firm and stiff when beaten.

In cold weather, it is sometimes difficult to beat the whites as stiff as desirable. Albumen is quite susceptible to temperature, and this difficulty may be overcome by setting the dish in which the eggs are beaten into warm water--not hot by any means--during the process of beating. In very hot weather it is often advantageous to leave the eggs in cold or ice water for a short time before beating. When a number of eggs are to be used, always break each by itself into a saucer, so that any chance stale egg may not spoil the whole. If the white or yolk of an egg--is left over, it may be kept for a day or two if put in a cool place, the yolk thoroughly beaten, the white unbeaten.

RECIPES.

EGGS IN SHELL.--The usual method of preparing eggs for serving in this way is to put them into boiling water, and boil or simmer until they are considered sufficiently cooked. Albumen, of which the white of the egg is composed, is easiest digested when simply coagulated. The yolk, if cooked at all, is easiest digested when dry and mealy. Albumen coagulates at 160°, and when the boiling point is reached, it becomes hardened, tough, and leathery, and very difficult of digestion. If the egg were all albumen, it might be easily and properly cooked by dropping into boiling water, allowing it to remain for a few seconds, and removing it, since the shell of the egg would prevent its becoming sufficiently heated in so short a time as to become hardened; but the time necessary to cook properly the white of the egg would be insufficient for the heat to penetrate to and cook the yolk; and if it is desirable to cook the yolk hard, the cooking process should be carried on at a temperature below the boiling point, subjecting the egg to a less degree of heat, but for a longer time. The most accurate method is to put the eggs into water of a temperature of 160°, allowing them to remain for twenty minutes and not permitting the temperature of the water to go above 165°. Cooked in this way, the white will be of a soft, jelly-like consistency throughout, while the yolks will be hard. If it is desired to have the yolks dry and mealy, the temperature of the water must be less, and the time of cooking lengthened. We have secured the most perfect results with water at a temperature of 150°, and seven hours' cooking. The temperature of the water can be easily tested by keeping in it an ordinary thermometer, and if one possesses a kerosene or gas stove, the heat can be easily regulated to maintain the required temperature.

Another method, although less sure, is to pour boiling water into a saucepan, draw it to one side of the range where it will keep hot, but not boil, put in the eggs, cover, and let stand for twenty minutes. If by either method it is desired to have the yolk soft-cooked, lessen the time to ten minutes or so, according to the hardness desired. Eggs are best served as soon as done, as the white becomes more solid by being kept in a hot shell.

It should be remarked that the time necessary to cook eggs in the shell will vary somewhat with the firmness of the shell, the size of the eggs, and the number cooked together.

EGGS IN SUNSHINE.--Take an earthen-ware dish which will stand heat and also do to use in serving the eggs. Oil it and break therein as many eggs as desired; sprinkle lightly with salt, and put into the oven for two or more minutes till the eggs are set. Have ready some hot tomato sauce prepared as for Tomato Toast; pour the sauce over them, and serve.

EGGS POACHED IN TOMATOES.--Take a pint of stewed tomatoes, cooked until they are homogeneous or which have been rubbed through a colander; season with salt if desired, and heat. When just beginning to boil, slip in gently a half dozen eggs, the shells of which have been so carefully broken that the yolks are intact. Keep the tomato just below the boiling point until the eggs are cooked. Lift the whites carefully with a fork as they cook, until they are firm, then prick them and let the yellow mix with the tomato and the whites. The whole should be quite soft when done, but showing the red of the tomatoes and the white and yellow of the eggs quite distinctly. Serve on toast. If the flavor is agreeable, a little onion.

EGGS IN CREAM.--Put a half cupful or more of cream into a shallow earthen dish, and place the dish in a kettle or pan of boiling water. When the cream is hot, break in as many eggs as the bottom of the dish will hold, and cook until well set, basting them occasionally over the top with the hot cream. Or, put a spoonful or two of cream into individual egg or vegetable dishes, break a fresh egg in each, and cook in the oven or in a steamer over a kettle of boiling water until the white of the egg is well set.

POACHED OR DROPPED EGGS.--Break each egg into a saucer by itself. Have a shallow pan half filled with scalding, not boiling, water on the stove. If desired, a little salt and a tablespoonful of lemon juice may be added. Slip the eggs gently from the saucer upon the top of the water, holding the edge of the saucer under water to prevent the eggs from scattering; dip the water over them with a spoon and let them stand five minutes, or until the yolk is covered with a film, and the white is firm but not hardened; keep the water just below the boiling point. Take out the eggs one by one on a skimmer, and serve in egg-saucers, or on slices of nicely browned toast moistened with a little sweet cream, as preferred. If one is especially particular to keep the shape of the eggs, an egg poacher should be used, or a set of muffin-rings may be laid in the bottom of the pan, and the eggs turned into the rings.

POACHED EGGS WITH CREAM SAUCE.--Poach eggs as in the foregoing, and pour over them a sauce made according to direction on page 351.

QUICKLY PREPARED EGGS.--A good way to cook quickly a large number of eggs, is to use a large-bottomed earthen dish, which will stand the heat and in which the eggs may be served. Oil it well; break the requisite number of eggs separately, and turn each carefully into the dish; sprinkle lightly with salt; set the dish in the oven or in a steamer over a kettle of boiling water for a few minutes until the eggs are set, then serve.

SCRAMBLED EGGS.--Beat four eggs lightly, add a little salt if desired, and half a cup of milk or cream. Have ready a hot, oiled saucepan; turn the eggs in and cook quickly, stirring constantly until firm, but soft.

STEAMED EGGS.--Break eggs into egg or vegetable dishes or patty-pans, salt very lightly, and set in a steamer over a kettle of boiling water until the whites are set and a film has formed over the yolk. Serve the same as poached eggs, with or without toast.

WHIRLED EGGS.--Have a small kettle of water heated almost to boiling, and with a wooden spoon, stir it rapidly round and round in the same direction until a miniature whirlpool is produced. Have ready some eggs broken in separate cups, and drop them carefully one at a time into the whirling water, the stirring of which must be kept up until the egg is a soft round ball. Remove with a skimmer, and serve on cream toast.

OMELETS.

RECIPES.

PLAIN OMELET.--Beat the yolks of three eggs to a cream and beat the whites to a stiff froth. Add to the yolks three tablespoonfuls of milk or cream, one tablespoonful of finely grated bread crumbs, and season lightly with salt; lastly, fold, not stir, the whites lightly in. An omelet pan is the best utensil for cooking, but if that is not to be had, an earthen-ware pudding dish which will stand the heat is good; an iron spider will do, but a larger omelet would need to be prepared. A tin saucepan is apt to cook the omelet so rapidly as to burn it in spots. Whatever the utensil used, it should be hot, the fire clear and steady, and all in readiness by the time the eggs are beaten.

Oil the dish well and gently pour in the omelet mixture; cover, and place the pan on the range where the heat will be continuous. Do not stir, but carefully, as the egg sets, lift the omelet occasionally by slipping a broad-bladed knife under it, or with a fork by dipping in here and there. It should cook quickly, but not so quickly as to burn. From three to five minutes will generally be ample time. When the middle of the omelet is set, it may be put into a hot oven to dry the top. As soon as the center is dry, it should be removed immediately, as it will be hard and indigestible if overdone. To dish, loosen from the pan by running a knife under it, lay a hot platter, bottom upward, over the pan, and invert the latter so as to shake out the omelet gently, browned side uppermost; or if preferred, double one part over the other before dishing. Serve at once, or it will fall.

An omelet of three eggs is sufficient for two or three persons; if more is desired, a second omelet of three eggs may be made. Larger ones are not so light nor so easily prepared. The dish used should be reserved for that purpose alone, and should be kept as smooth and dry as possible. It is better to keep it clean by wiping with a coarse towel than by washing; if the omelet comes from the pan perfectly whole and leaving no fragments behind.

FOAM OMELET.--Prepare as above, leaving out the white of one egg, which must be beaten to a stiff froth and spread over the top of the omelet after it is well set. Let this white just heat through by the time the omelet is done. Fold the omelet together, and dish. The whites will burst out around the edges like a border of foam.

FANCY OMELETS.--Various fancy omelets may be made by adding other ingredients and preparing the same as for plain omelets. Two or three tablespoonfuls of orange juice instead of milk, with a little grated rind for flavor and three tablespoonfuls of sugar, may be combined with the eggs and called an orange omelet.

A little cold cauliflower or cooked asparagus chopped very fine and mixed in when the omelet is ready for the pan, may be denominated a vegetable omelet.

SOFT OMELET.--Beat together thoroughly one quart of milk and six eggs. Season with salt. Pour into a shallow earthen pudding dish, and bake in the oven until well set.

TABLE TOPICS.

The candidates for ancient athletic games were dieted on boiled grain, with warm water, cheese, dried figs, but no meat.

An unpleasant reminder.--(Scene, Thanksgiving dinner, everybody commenting on the immense size of the turkey.) An appalling silence fell upon the crowd when Tommy cried out, "Mamma, is that the old sore-headed turkey?"

The eminent Prof. Wilder was reared a vegetarian, having passed his earlier years without even knowing that flesh food was ever eaten by human beings. When six years old, he saw on the table for the first time, a roasted chicken, at which he gazed for some moments in great bewilderment, when he seemed to make a discovery, and in his astonishment burst out with the remark, "I'll bet that's a dead hen!"

A story is told of a minister who was spending the day in the country, and was invited to dine. There was chicken for dinner, much to the grief of a little boy of the household, who had lost his favorite hen to provide for the feast. After dinner, prayer was proposed, and while the preacher was praying, a poor little lonesome chicken came running under the house, crying for its absent mother. The little boy shouted, "Peepy! Peepy! I didn't kill your mother! They killed her for that big preacher's dinner!" The "Amen" was said very suddenly.

MEATS

This is the term usually applied to the flesh and various organs of such animals, poultry, and game as are used for food. This class of foods contains representatives of all nutritive elements, but is especially characterized by as excess of albuminous matter. But in actual nutritive value flesh foods do not exceed various other food materials. A comparison of the food grains with beefsteak and other flesh foods, shows, in fact, that a pound of grain is equivalent in food value to two or three pounds of flesh.

At present time there is much question in the minds of many intelligent, thinking people as to the propriety of using foods of this class, and especially of their frequent use. Besides being in no way superior to vegetable substances, they contain elements of an excrementitious character, which cannot be utilized, and which serve only to clog and impede the vital processes, rendering the blood gross, filling the body with second-hand waste material which was working its way out of the vital domain of the animal when slaughtered. To this waste matter, consisting of unexpelled excretions, are added those produced by the putrefactive processes which so quickly begin in flesh foods exposed to air and warmth.

That flesh foods are stimulating has been shown by many observations and experiments.

Flesh foods are also specially liable to be diseased and to communicate to the consumer the same disease. The prevalence of disease among animals used for food is known to be very great, and their transmission to man is no longer a matter of dispute. It has been abundantly proved that such diseases as the parasitic, tuberculous, erysipelatous, and foot and mouth diseases are most certainly communicable to man by infected flesh. All stall and sty fed animals are more or less diseased. Shut up in the dark, cut off from exercise, the whole fattening process is one of progressive disease. No living creature could long retain good health under such unnatural and unwholesome conditions. Add to this the exhaustion and abuse of animals before slaughtering; the suffering incident to long journeys in close cars, often without sufficient food and water; and long drives over dusty roads under a burning sun to the slaughter house, and it will be apparent to all thoughtful persons that such influences are extremely liable to produce conditions of the system that render the flesh unfit for food.

Thousands of animals are consumed each year which were slaughtered just in time to save them from dying a natural death. It is a common thing for cattle owners, as soon as an animal shows symptoms of decline, to send it to the butcher at once; and when epidemics of cattle diseases are prevalent, there can be no doubt that the meat markets are flooded with diseased flesh.

There are few ways in which we can more effectually imperil our health than in partaking freely of diseased animal food. This is no new theory. The Jews have for ages recognized this danger, and their laws require the most careful examination of all animals to be used as food, both before and after slaughtering. Their sanitary regulations demand that beast or fowl for food must be killed by bleeding through the jugular vein, and not, according to custom, by striking on the head, or in some violent way. Prior to the killing, the animal must be well rested and its respiration normal; after death the most careful dissection and examination of the various parts are made by a competent person, and no flesh is allowed to be used for food which has not been inspected and found to be perfectly sound and healthy. As a result, it is found in many of our large cities that only about one in twenty of the animals slaughtered is accepted as food for a Jew. The rejected animals are sold to the general public, who are less scrupulous about the character of their food, and who are in consequence more subject to disease and shorter-lived than are Jews.

Trichinæ, tapeworms, and various other parasites which infest the flesh of animals, are so common that there is always more or less liability to disease from these sources among consumers of flesh foods.

Meat is by no means necessary for the proper maintenance of life or vigorous health, as is proved by the fact that at least "four tenths of the human race," according to Virey, "subsist exclusively upon a vegetable diet, and as many as seven tenths are practically vegetarians." Some of the finest specimens of physical development and mental vigor are to be found among those who use very little or no animal food. Says St. Pierre, a noted French author, "The people living upon vegetable foods are of all men the handsomest, the most vigorous, the lease exposed to disease and passion; and they are those whose lives last longest."

The use of large quantities of animal food, however free from disease germs, has a tendency to develop the animal propensities to a greater or less degree, especially in the young, whose characters are unformed. Among animals we find the carnivorous the most vicious and destructive, while those which subsist upon vegetable foods are by nature gentle and tractable. There is little doubt that this law holds good among men as well as animals. If we study the character and lives of those who subsist largely upon animal food, we are apt to find them impatient, passionate, fiery in temper, and in other respects greatly under the dominion of their lower natures.

There are many other objections to the use of this class of foods--so many in fact that we believe the human race would be far healthier, better, and happier if flesh foods were wholly discarded. If, however, they are to be used at all, let them be used sparingly and prepared in the simplest and least harmful manner. Let them be cooked and served in their own juices, not soaked in butter or other oils, or disguised by the free use of pepper, mustard, catsup, and other pungent sauces. Salt also should be used only in the smallest possible quantities, as it hardens the fiber, rendering it more difficult of digestion.

We can conceive of no possible stretch of hygienic laws which admits the use of pork; so we shall give it and its products no consideration in our pages.

Such offal as calves' brains, sheep's kidneys, beef livers, and other viscera, is not fit food for any one but a scavenger. The liver and kidneys are depurating organs, and their use as food is not only unwholesome but often exceedingly poisonous.

Meat pies, scallops, sauces, fricassees, pâtés, and other fancy dishes composed of a mixture of animal foods, rich pastry, fats, strong condiments, etc., are by no means to be recommended as hygienic, and will receive no notice in these pages.

In comparative nutritive value, beef ranks first among the flesh foods. Mutton, though less nutritive, is more easily digested than beef. This is not appreciable to a healthy person, but one whose digestive powers are weak will often find that mutton taxes the stomach less than beef.

Veal or lamb is neither so nutritious nor so easily digested as beef or mutton. Flesh from different animals, and that from various parts of the same animal, varies in flavor, composition, and digestibility. The mode of life and the food of animals influence in a marked manner the quality of the meat. Turnips give a distinctly recognizable flavor to mutton. The same is true of many fragrant herbs found by cattle feeding in pastures.

THE SELECTION OF MEAT.--Good beef is of a reddish-brown color and contains no clots of blood. A pale-pink color indicates that the animal was diseased; a dark-purple color that the animal has suffered from some acute febrile affection or was not slaughtered, but died with the blood in its body.

Good beef is firm and elastic to the touch; when pressed with the finger, no impression is left. It should be so dry upon the surface as scarcely to moisten the fingers. Meat that is wet, sodden, and flabby should not be eaten. Good beef is marbled with spots of white fat. The suet should be dry and crumble easily. If the fat has the appearance of wet parchment or is jelly-like, the beef is not good. Yellow fat is an indication of old, lean animals.

Good beef has little or no odor. If any odor is perceptible, it is not disagreeable. Diseased meat has a sickly odor, resembling the breath of feverish persons. When such meat is roasted, it emits a strong, offensive smell. The condition of a piece of beef may be ascertained by dipping a knife in hot water, drying it, and passing it through the meat. Apply to the nose on withdrawal, and if the meat is not good, a disagreeable odor will be quite perceptible.

Good beef will not shrink greatly in cooking. In boiling or stewing, the shrinkage is computed to be about one pound in four; in baking, one and one fourth pounds in four. Beef of a close, firm fiber shrinks less than meat of coarse fiber.

Good veal is slightly reddish or pink, and the fat should be white and clear. Avoid veal without fat, as such is apt to be too young to be wholesome.

Good mutton should be firm and compact, the flesh, fine-grained and bright-red, with an accumulation of very hard and clear white fat along the borders of the muscles.

Meat should not be kept until decomposition sets in, as by the putrefaction of the albuminous elements certain organic poisons are generated, and flesh partaken of in this condition is liable to result in serious illness. Meat containing white specks is probably infested by parasites and should not be used as food.

PRESERVATION OF MEAT.--The tendency of flesh foods to rapid decomposition has led to the use of various antiseptic agents and other methods for its preservation.

One of the most common methods is that of immersion in a brine made of a solution of common salt to which a small portion of saltpeter has been added. This abstracts the juice from the meat and also lessens the tendency to putrefaction. Salt is used in various other ways for preserving meat. It should be remarked, however, that cured and dried meats are much more difficult to digest than fresh meat, and the nature of the meat itself is so changed by the process as to render its nutritive value much less.

Meat is sometimes packed in salt and afterward dried, either in the sun or in a current of dry air. Both salting and smoking are sometimes employed. By these means the juices are abstracted by the salt, and at the same time the flesh is contracted and hardened by the action of creosote and pyroligneous acid from the smoke.

What is termed "jerked" beef is prepared by drying in a current of warm air at about 140°. This dried meat, when reduced to a powder and packed in air-tight cans, may be preserved for a long time. When mixed with fat, it forms the pemmican used by explorers in Arctic voyages.

Meat is also preserved by cooking and inclosing in air-tight cans after the manner of canning fruit. This process is varied in a number of ways.

The application of cold has great influence in retarding decomposition, and refrigeration and freezing are often employed for the preservation of flesh foods.

All of these methods except the last are open to the objection that while they preserve the meat, they greatly lessen its nutritive value. It should also be understood that the decomposition of its flesh begins almost the moment an animal dies, and continues at a slow rate even when the flesh is kept at a low temperature. The poisons resulting from this decomposition are often deadly, and are always detrimental to health.

THE PREPARATION AND COOKING OF MEAT.--Meat, when brought from the market, should be at once removed from the paper in which it is wrapped, as the paper will absorb the juices of the meat; and if the wrapping is brown paper, the meat is liable to taste of it. Joints of meat should not be hung with the cut surface down, as the juices will be wasted.

Meat kept in a refrigerator should not be placed directly on the ice, but always upon plates or shelves, as the ice will freeze it or else draw out its juices.

If meat is accidentally frozen, it should be thoroughly thawed in cold water before cutting. Meat should not be cleaned by washing with water, as that extracts the nutritive juices, but by thoroughly wiping the outside with a damp cloth. The inside needs no cleaning.

Meat may be cooked by any of the different methods of cookery,--boiling, steaming, stewing, roasting, broiling, baking, etc.,--according as the object is to retain the nutriment wholly within the meat; to draw it all out into the water, as in soups or broths; or to have it partly in the water and partly in the meat, as in stews. Broiling is, however, generally conceded to be the most wholesome method, but something will necessarily depend upon the quality of the meat to be cooked.

Meat which has a tough, hard fiber will be made tenderest by slow, continuous cooking, as stewing. Such pieces as contain a large amount of gelatine--a peculiar substance found in the joints and gristly parts of meat, and which hardens in a dry heat--are better stewed than roasted.

BOILING.--The same principles apply to the boiling of all kinds of meats. The purpose to be attained by this method is to keep the nutritive juices so far as possible intact within the meat; consequently, the piece to be cooked should be left whole, so that only a small amount of surface will be exposed to the action of the water. Since cold water extracts albumen, of which the juices of the meat are largely composed, while hot water coagulates it, meat to be boiled should be plunged into boiling water sufficient to cover it and kept there for five or ten minutes, by which time the albumen over the entire surface will have become hardened, thus forming a coat through which the juices cannot escape. Afterward the kettle, closely covered, may be set aside where the water will retain a temperature of about 180°. A small portion of albumen from the outer surface will escape into the water in the form of scum, and should be removed.

Meat cooked in this way will require a longer time than when the water is kept boiling furiously, but it is superior in every respect and more digestible. Something depends upon the shape of the piece cooked, thin pieces requiring less time than a thick, cubical cut; but approximately, first allowing fifteen or twenty minutes for the heat to penetrate the center of the meat, at which time the real process of cooking begins, it will require from twelve to fifteen minutes for every pound cooked.

STEWING.--While the object in boiling is to preserve the juices within the meat as much as possible, in stewing, the process is largely reversed; the juices are to be partly extracted. Some of the juices exist between the fibers, and some are found within the fibers. The greater the surface exposed, the more easily these juices will be extracted; hence meat for stewing should be cut into small pieces and cooked in a small quantity of water. Since cold water extracts the albuminous juices, while boiling water hardens them into a leathery consistency, water used for stewing should be neither cold nor boiling, but of a temperature which will barely coagulate the albumen and retain it in the meat in as tender a condition as possible; i.e., about 134° to 160°. To supply this temperature for the prolonged process of cooking necessary in stewing, a double boiler of some form is quite necessary. Put the pieces of meat to be stewed in the inner dish, add hot water enough to cover, fill the outer boiler with hot water, and let this outer water simmer very gently until the meat is perfectly tender. The length of time required will be greater than when meat is stewed directly in simmering water, but the result will be much more satisfactory. The juices should be served with the meat.

STEAMING.--Meat is sometimes steamed over boiling water until it is made very tender and afterward browned in the oven.

Another method of steaming, sometimes called smothering, is that of cooking meat in a tightly covered jar in a moderate oven for an hour (the moderate heat serves to draw out the juice of the meat), after which the heat is increased, and the meat cooked in its own juices one half hour for each pound.

ROASTING.--This method, which consists in placing meat upon a revolving spit and cooking it before an open fire, is much less employed now than formerly, when fireplaces were in general use. What is ordinarily termed roasting is in reality cooking meat it in own juices in a hot oven. In cooking meat by this method it is always desirable to retain the juices entirely within the meat, which can be best accomplished by first placing the clean-cut sides of the meat upon a smoking-hot pan over a quick fire; press the meat close to the pan until well scared and slightly browned, then turn over and sear the opposite side in the same manner. This will form a coating of hardened albumen, through which the interior juices cannot escape. Put at once into the oven, arrange the fire so that the heat will be firm and steady but not too intense, and cook undisturbed until tender.

Basting is not necessary if the roast is carefully seared and the oven kept at proper temperature. When the heat of the oven is just right, the meat will keep up a continuous gentle sputtering in the pan. If no sputtering can be heard, the heat is insufficient. The heat is too great when the drippings burn and smoke.

BROILING.--This is the method employed for cooking thin cuts of meat in their own juices over glowing coals. When properly done, broiled meat contains a larger amount of uncoagulated albumen than can be secured by cooking in any other manner; hence it is the most wholesome. For broiling, a bed of clear, glowing coals without flame is the first essential. Coke, charcoal, or anthracite coal serves best for securing this requisite.

In an ordinary stove, the coals should be nearly to the top of the fire-box, that the meat may be held so as almost to touch the fire. No utensil is better for ordinary purposes than a double wire broiler. First, rub it well with a bit of suet, then put in the meat with the thickest part in the center. Wrap a coarse towel around the hand to protect it from the heat, hold the meat as near the fire as possible, so as to sear one side instantly, slowly count ten, then turn and sear the other side. Continue the process, alternating first one side and then the other, slowly counting ten before each turning, until the meat is sufficiently done. Successful broiling is largely dependent upon frequent turning. The heat, while it at once sears the surface, starts the flow of the juices, and although they cannot escape through the hardened surface, if the meat were entirely cooked on one side before turning, they would soon come to the top, and when it was turned over, would drip into the fire. If the meat is seared on both sides, the juices will be retained within, unless the broiling is too prolonged, when they will ooze out and evaporate, leaving the meat dry and leathery. Salt draws out the juices, and should not be added until the meat is done. As long as meat retains its juices, it will spring up instantly when pressed with a knife; when the juices have begun to evaporate, it will cease to do this. Broiled meats should be served on hot dishes.

BEEF.

ECONOMY AND ADAPTABILITY IN SELECTION.--While the greatest care should be exercised in the selection of beef as regards its soundness and wholesomeness, it must likewise be selected with reference to economy and adaptability for cooking purposes, pieces from different portions of the animal being suitable for cooking only in certain ways. Ox beef is said to be best. That beef is most juicy and tender which has fine streaks of fat intermingled with the lean. Beef which is coarse-grained and hard to cut is apt to be tough. An economical piece of beef to purchase is the back of the rump. It is a long piece with only a small portion of bone, and weighs about ten pounds. The thickest portion may be cut into steaks, the thin, end with bone may be utilized for soups and stews, while the remainder will furnish a good roast. Only a small portion of choice tender lean meat is to be found in one animal, and these are also the most expensive; but the tougher, cheaper parts, if properly cooked, are nearly as nutritious.

RECIPES.

BROILED BEEF.--Beef for broiling should be juicy and have a tender fiber. Steaks cut from three parts of the beef are in request for this purpose,--tenderloin, porterhouse, and round steak. The last-named is the more common and economical, yet it is inferior in juice and tenderness to the other two. Steak should be cut three fourths of an inch or more in thickness. If it is of the right quality, do not pound it; if very tough, beat with a steak-mallet or cut across it several times on both sides with a sharp knife. Wipe, and remove any bone and superfluous fat. Have the fire in readiness, the plates heating, then proceed as directed on page 398.

COLD-MEAT STEW.--Cut pieces of cold roast beef into thick slices and put into a stewpan with six or eight potatoes, a good-sized bunch of celery cut into small pieces; and a small carrot cut in dice may be added if the flavor is liked. Cover with hot water, and simmer for three fourths of an hour. Thicken with a little browned flour.

PAN-BROILED STEAK.--In the absence of the necessary appliances for broiling over coals, the following method may be employed. Heat a clean skillet to blue heat, rub it with a bit of suet, just enough to keep the meat from sticking, but leave no fat in the pan. Lay in the steak, pressing it down to the pan, and sear quickly on one side; turn, and without cutting into the meat, sear upon the other. Keep the skillet hot but do not scorch; cook from five to ten minutes, turning frequently, so as not to allow the juices to escape. Add no salt until done. Serve on hot plates. This method is not frying, and requires the addition of no water, butter, or stock.

PAN-BROILED STEAK NO.2.--Take a smooth pancake-griddle, or in lieu of anything better, a clean stove-griddle may be used; heat very hot and sear each side of the steak upon it. When well seared, lift the steak into a hot granite-ware or sheet-iron pan, cover, and put into a hot oven for two or three minutes, or until sufficiently cooked.

ROAST BEEF.--The sirloin and rib and rump pieces are the best cuts for roasting. Wipe, trim, and skewer into shape. Sear the cut surfaces and proceed as directed on page 397, cooking twenty minutes to the pound if it is to be rare, less half an hour deducted on account of soaring. The application of salt and water has a tendency to toughen the meat and draw out its juices; so if it is desired to have the meat juicy and tender, it is better to cook without basting. Unless the heat of the oven is allowed to become too great, when meat is cooked after this manner there will be a quantity of rich, jelly-like material in the pan, which with the addition of a little water and flour may be made into a gravy.

SMOTHERED BEEF.--Portions from the round, middle, or face of the rump are generally considered best for preparing this dish. Wipe with a clean wet cloth, put into a smoking-hot skillet, and carefully sear all cut surfaces. Put into a kettle, adding for a piece of beef weighing about six pounds, one cup of hot water. Cover closely and cook at a temperature just below boiling, until the meat is tender but not broken. As the water boils away, enough more boiling water may be added to keep the meat from burning. Another method of securing the same results is to cut the beef into small pieces and put into a moderate oven inside a tightly covered jar for an hour. Afterward increase the heat and cook closely covered until the meat is tender. Thicken and season the juice, and serve as a gravy.

VEGETABLES WITH STEWED BEEF.--Prepare the beef as directed for Stewed Beef, and when nearly tender, add six or eight potatoes. Just before serving, thicken the gravy with a little browned flour braided in cold water, and add a cup of strained, stewed tomato and a teaspoonful of chopped parsley.

STEWED BEEF.--The aitch-bone and pieces from the shin, the upper part of the chuck-rib and neck of beef, are the parts most commonly used for stewing. All meat for stews should be carefully dressed and free from blood. Those portions which have bone and fat, as well as lean beef, make much better-flavored stews than pieces which are wholly lean. The bones, however, should not be crushed or splintered, but carefully sawed or broken, and any small pieces removed before cooking. It is generally considered that beef which has been previously browned makes a much more savory stew, and it is quite customary first to brown the meat by frying in hot fat. A much more wholesome method, and one which will have the same effect as to flavor, is to add to the stew the remnants of roasts or steak. It is well when selecting meat for a stew to procure a portion, which, like the aitch-bone, has enough juicy meat upon it to serve the first day as a roast for a small family. Cut the meat for a stew into small pieces suitable for serving, add boiling water, and cook as directed on page 396. Remove all pieces of bone and the fat before serving. If the stew is made of part cooked and part uncooked meat, the cooked meat should not be added until the stew is nearly done. The liquor, if not of the proper consistency when the meat is tender, may be thickened by adding a little flour braided in cold water, cooking these after four or five minutes.

MUTTON.

The strong flavor of mutton is said to be due to the oil from the wool, which penetrates the skin, or is the result, through heedlessness or ignorance of the butcher, in allowing the wool to come in contact with the flesh. There is a quite perceptible difference in the flavor of mutton from a sheep which had been for some time sheared of its woolly coat and that from one having a heavy fleece.

The smallest proportion of both fat and bone to muscle is found in the leg; consequently this is the most valuable portion for food, and is likewise the most economical, being available for many savory dishes. On account of the disagreeable adhesive qualities of its fat when cold, mutton should always be served hot.

RECIPES.

BOILED LEG OF MUTTON.--Wipe carefully, remove the fat, and put into boiling water. Skim, and cook as directed on page 395, twelve minutes for each pound.

BROILED CHOPS.--The best-flavored and most tender chops are those from the loins. Remove carefully all the pink skin above the fat, scraping it off if possible without cutting into the lean. Wipe with a wet cloth, and broil in the same manner as beefsteak over hot coals or in a hot skillet, turning frequently until done; five or eight minutes will suffice to cook. Sprinkle salt on each side, drain on paper, and serve hot.

POT-ROAST LAMB.--For this purpose a stone jar or pot is best, although iron or granite-ware will do; wipe the meat well and gash with a sharp knife. If crowded closely in the pot, all the better; cover with a lid pressed down firmly with a weight to hold it if it does not fit tightly. No water is needed, and no steam should be allowed to escape during the cooking. Roast four or five hours in a moderate oven.

ROAST MUTTON.--The best pieces for this purpose are those obtained from the shoulder, and saddle, loin, and haunches. Wipe carefully, sear the cut surfaces, and proceed as directed for roasting beef. Cook slowly without basting, and unless desired rare, allow twenty-five or thirty minutes to the pound. A leg of mutton requires a longer time to roast than a shoulder. When sufficiently roasted, remove from the pan and drain off all the grease.

STEWED MUTTON.--Pieces from the neck and shoulder are most suitable for this purpose. Prepare the meat, and stew as directed for beef, although less time is usually required.

STEWED MUTTON CHOP.--Wipe, trim off the fat, and remove the bone from two or three pounds of chops. Put into the inner dish of a double boiler with just enough hot water to cover; add a minced stalk of celery, a carrot, and a white turnip cut in dice; cover, and cook until the chops are tender. Sliced potato may be added if liked, when the meat is nearly done. Remove the grease and thicken the liquor with a little browned flour braided with thin cream.

STEWED MUTTON CHOP NO. 2.--Prepare the chops as in the preceding. Place a layer of meat in a deep baking dish, and then a layer of sliced potato, sprinkled with a little minced celery. Add two or more layers of meat, alternating with layers of potatoes. Cover with boiling water and bake closely covered in a very moderate oven two and a half hours.

VEAL AND LAMB.--Both veal and lamb should be thoroughly cooked; otherwise they are not wholesome. They may be prepared for the tale in the same way as beef or mutton, but will require longer time for cooking.

POULTRY AND GAME.

Poultry and game differ from other animal foods in the relative quantity of fat and the quality of their juices. The fat of birds is laid up underneath the skin and in various internal parts of the body, while but a small proportion is mingled with the fibers or the juices of the flesh. The flesh of the chicken, turkey, and guinea-fowl is more delicately flavored, more tender and easy to digest, than that of geese and ducks. Chickens broiled require three hours for digestion; when boiled or roasted, four hours are needed.

The flesh of poultry is less stimulating than beef, and is thus considered better adapted for invalids. The flesh of wild fowl contains less fat than that of poultry; it is also tender and easy of digestion. Different birds and different parts of the same bird, vary considerably in color and taste. The breed, food, and method of fattening, influence the quality of this class of foods. Fowls poorly fed and allowed wide range are far from cleanly in their habits of eating; in fact, they are largely scavengers, and through the food they pick up, often become infested with internal parasites, and affected with tuberculosis and other diseases which are liable to be communicated to those who eat their flesh.

SUGGESTIONS FOR THE SELECTION OF POULTRY AND GAME.--The first care in the selection of poultry should be its freedom from disease. Birds deprived of exercise, shut up in close cages, and regularly stuffed with as much corn or soft food as they can swallow, may possess the requisite fatness, but it is of a most unwholesome character. When any living creature ceases to exercise, its excretory organs cease to perform their functions thoroughly, and its body becomes saturated with retained excretions.

A stall-fed fowl may be recognized by the color of its fat, which is pale white, and lies in thick folds beneath the skin along the lower half of the backbone. The entire surface of the body presents a more greasy, uninviting appearance than that of fowls permitted to live under natural conditions.

Never purchase fowls which have been sent to the market undrawn. All animals intended for use as food should be dressed as quickly as possible after killing. Putrefactive changes begin very soon after death, and the liver and other viscera, owing to their soft texture and to the quantity of venous blood they retain, advance rapidly in decomposition. When a fowl or animal is killed, even if the large arteries at the throat are cut, a large quantity of blood remains in and around the intestines, owing to the fact that only through the capillaries of the liver can the blood in the portal system find its way into the large vessels which convey it to the heart, and which at death are cut off from the general circulation at both ends by a capillary system. This leaves the blood-vessels belonging to the portal circulation distended with venous blood, which putrefies very quickly, forming a virulent poison. The contents of the intestines of all creatures are always in a more or less advanced state of putrescence, ready to undergo rapid decomposition as soon as the preservative action of the intestinal fluids ceases. It will readily be seen, then, that the flesh of an undrawn fowl must be to a greater or less degree permeated with the poisonous gases and other products of putrefaction, and is certainly quite unfit for food.

Young fowls have soft, yellow feet, a smooth, moist skin, easily torn with a pin, wings which will spring easily, and a breastbone which will yield to pressure. Pinfeathers are an indication of a young bird; older fowls are apt to have sharp scales, long hairs, long, thin necks, and flesh with a purplish tinge.

Poultry should be entirely free from disagreeable odors. Methods are employed for sweetening fowls which have been kept too long in market, but if they need such attention, bury them decently rather than cook them for the table.

Turkeys should have clear, full eyes, and soft, loose spurs. The legs of young birds are smooth and black; those of older ones, rough and reddish.

Geese and ducks, when freshly killed, have supple feet. If young, the windpipe and beak can be easily broken by pressure of the thumb and forefinger. Young birds also have soft, white fat, tender skin, yellow feet, and legs free from hairs.

The legs of young pigeons are flesh-colored. When in good condition, the breast should be full and plump, and if young, it is of a light reddish color. Old pigeons have dark flesh; squabs always have pinfeathers.

Partridges, when young, have dark bills and yellow legs.

The breast of all birds should be full and plump. Birds which are diseased always fall away on the breast, and the bone feels sharp and protrudes.

TO DRESS POULTRY AND BIRDS.--First strip off the feathers a few at a time, with a quick, jerking motion toward the tail. Remove pinfeathers with a knife.

Fowls should be picked, if possible, while the body retains some warmth, as scalding is apt to spoil the skin and parboil the flesh. When all the feathers but the soft down have been removed, a little hot water may be poured on, when the down can be easily rubbed off with the palm of the hand. Wipe dry, and singe the hairs off by holding the bird by the legs over the flame of a candle, a gas-jet, or a few drops of alcohol poured on a plate and lighted. To dress a bird successfully, one should have some knowledge of its anatomy, and it is well for the amateur first to dress one for some dish in which it is not to be cooked whole, when the bird may be opened, and the position of its internal organs studied.

Remove the head, slip the skin back from the neck, and cut it off close to the body, take out the windpipe and pull out the crop from the end of the neck. Make an incision through the skin a little below the leg-joint, bend the leg at this point and break off the bone. If care has been taken to cut only through the skin, the tendons of the leg may now be easily removed with the fingers.

If the bird is to be cut up, remove the legs and wings at the joints. Then beginning near the vent, cut the membrane down between the breastbone and tail to the backbone on each side, and separate just below the ribs. The internal organs can now been seen and easily removed, and the body of the bird divided at its joints.

If desired to keep the fowl whole, after removing the windpipe and crop, loosen the heart, liver, and lungs by introducing the forefinger at the neck; cut off the oil-sack, make a slit horizontally under the tail, insert the first and middle fingers, and after separating the membranes which lie close to the body, press them along within the body until the heart and liver can be felt. The gall bladder lies directly under the left lobe of the liver, and if the fingers are kept up, and all adhesions loosened before an effort is made to draw the organs out, there will be little danger of breaking it. Remove everything which can be taken out, then hold the, fowl under the faucet and cleanse thoroughly.

TO TRUSS A FOWL OR BIRD.--Twist the tips of the wings back under the shoulder and bend the legs as far up toward the breast as possible, securing them in that position by putting a skewer through one thigh into the body and out through the opposite thigh. Then bring the legs down and fasten close to the vent.

TO STUFF A FOWL.--Begin at the neck, stuff the breast full, draw the neck skin together, double it over on the back and fasten with a darning needle threaded with fine twine. Put the remainder of the stuffing into the body at the other opening.

RECIPES.

BIRDS BAKED IN SWEET POTATOES.--Small birds, of which the breast is the only suitable portion for eating, may be baked in the following manner: Cut a sweet potato lengthwise; make a cavity in each half. Place the breast of the bird therein; fit, and tie together carefully; bake until the potato is soft. Serve in the potato.

BOILED FOWL.--After cleaning and dividing the fowl, put into boiling water, and proceed as directed on page 395.

BROILED BIRDS.--Pluck and wipe clean with a damp cloth. Split down the middle of the back, and carefully draw the bird. Proceed as directed below.

BROILED FOWL.--A young bird well dressed and singed is best for this purpose. Split down the middle of the back, wipe clean with a damp cloth, twist the top of the wings from the second joint; spread out flat, and with a rolling pin break the projecting breastbone so that the bird will lie flat upon the broiler. When ready to cook, place it skin uppermost and sear the under side by pressing it on a hot pan; then broil the same as beefsteak over glowing coals.

CORN AND CHICKEN.--Clean and divide a chicken in joints. Stew in milk or part milk and water until nearly tender; then add the grains and juice from a dozen ears of corn. Cook slowly until the corn is done; season lightly with salt, and serve with dry toast.

PIGEONS, QUAILS, AND PARTRIDGES may be half baked, then cooked as directed for Smothered Chicken until tender.

ROAST CHICKEN.--Dress carefully, singe, wash, and wipe dry. Put into a pan of the proper size, add a cup of boiling water, and cook very slowly for the first half hour, then increase the heat, baste frequently, turn occasionally so that no portion will brown too fast. Cook from one to two hours according to size and age of the bird. It is usually considered essential to stuff a fowl for roasting, but a dressing compounded of melted fat and crumbs seasoned with herbs and strong condiments is not to be recommended.

If a dressing is considered necessary, it may be made of a quart of crumbs of rather stale whole-wheat bread, moistened with cream, to which add a small handful of powdered and sifted sage leaves which have been dried in the oven until crisp. Add salt as desired, a well-beaten egg, and a little chopped celery.

ROAST TURKEY.--Pluck, singe, and dress the turkey; wash thoroughly and wipe with a dry cloth. If dressing is to be used, stuff the body full, sew up, and truss. Place in a dripping-pan, add a pint of boiling water, and put in an oven so moderate that the turkey will not brown for the first hour; afterward the heat may be somewhat increased, but at no time should the oven be very hot. After the bird becomes brown, baste it occasionally with the water in the pan, dredging lightly with flour. Cook until the legs will separate from the body; three or four hours will be necessary for a small turkey. One half hour to the pound is the usual rule. When tender, remove the stuffing and serve it hot, placing the turkey on a large hot platter to be carved. It may be garnished with parsley or celery leaves and served with cranberry sauce.

Ducks and geese may be prepared and roasted in the same manner, but less time will suffice for cooking, about one and one third hours for ducks of ordinary size, and about three hours for a young goose.

A stuffing of mashed potato seasoned with onion, sage, and salt is considered preferable for a goose. Equal parts of bread crumbs and chopped apples moistened in a little cream are also used for this purpose.

SMOTHERED CHICKEN.--Cut two chickens into joints and put in a closely covered kettle with a pint of boiling water. Heat very slowly to boiling, skim, keep covered, and simmer until tender and the water evaporated; add salt, turn the pieces, and brown them in their own juices.

STEAMED CHICKEN.--Prepare the chicken as for roasting, steam until nearly tender, dredge with flour and a little salt; put into a dripping-pan and brown in the oven. Other birds and fowls may be prepared in the same way.

STEWED CHICKEN.--Divide a chicken into pieces suitable for serving, and stew as directed for beef on page 400. Old fowls left whole and stewed in this manner for a long time and afterward roasted, are much better than when prepared in any other way. If a gravy is desired, prepare as for stewed beef. Other poultry may be stewed likewise.

FISH.

Fish is a less stimulating article of food than other meats. Edible fish are generally divided into two classes, those of white flesh and those more or less red. The red-fleshed fish, of which the salmon is a representative, have their fat distributed throughout the muscular tissues, while in white fish the fat is stored up in the liver; hence the latter class is much easier of digestion, and being less stimulating, is to be recommended as more wholesome. Different kinds of fish have different nutritive values. Their flavor and wholesomeness are greatly influenced by the nature of their food and the condition of the water in which they are caught; those obtained in deep water with strong currents are considered superior to those found in shallow water. Fish are sometimes poisonous, owing no doubt to the food they eat.

Like all animal foods, fish are subject to parasites, some of which take up their abode in the human body when fish infected with them are eaten. An eminent scientist connected with the Smithsonian Institution, contributed an article to Forest and Stream a few years ago, in which he stated that in the salmon no less than sixteen kinds of parasitic worms have been discovered, and undoubtedly many others remain unknown; four species were tapeworms, and four, roundworms. The yellow perch is known to be infested with twenty-three species of parasitic worms.

The pike carries with him at least twenty kinds, while many other varieties of fish are equally infested.

Fish have been highly lauded as a food particularly suited to the development of the brain and nervous system. This no doubt has arisen from the fact that fish contain a considerable amount of phosphorus. Phosphorus is also present in the human brain, and for this reason it has been supposed that fish must be excellent nutriment for the brain; but the truth is, there is no such thing as any special brain or nerve food. What is good to build up one part of the body is good for the whole of it; a really good food contains the elements to nourish every organ of the body.

Salted fish, like salted meat, is deprived of most of its nutriment during the curing process, and being rendered much more difficult of digestion, possesses very little value as a food.

SHELL-FISH (OYSTERS, CLAMS, SCALLOPS, LOBSTERS, CRABS, ETC.)--Although considered a luxury by epicures, shellfish are not possessed of a high nutritive value. The whole class are scavengers by nature and according to recent researches it appears that they are not altogether safe articles of diet. Many cases of severe and extensive sickness have been traced to the use of clams and oysters. Investigations made to ascertain the cause show the poisonous part of the mussel to be the liver. Rabbits and other small animals inoculated with the poison died in one or two minutes. Not all mussels are thus poisonous, but inasmuch as there is an abundance of wholesome food, it would certainly seem the part of wisdom to discard shellfish altogether.

HOW TO SELECT AND PREPARE FISH.--The flesh of good, fresh fish is firm and hard, and will respond at once to pressure with the fingers. If the flesh feels soft and flabby, the fish is not fresh. The eyes should be full and bright and the gills of a clear red color.

Fish should be cleaned as soon as possible after being caught. To do this, lay the fish upon a board, and holding it by the tail, scrape off the scales with a dull knife held nearly flat, working from the tail toward the head. Scrape slowly, and rinse the knife frequently in cold water. Cut off the head and fins, make an opening from the gills halfway down the lower part of the body, scrape out the entrails and every particle of blood. Remove the white part that lies along the backbone, then thoroughly rinse and wipe dry.

Keep in a cool place until ready to cook, but do not place directly on ice, as that will have a tendency to soften the flesh. Fresh fish should never be allowed to soak in water. If salt fish is to be used, it should be freshened by placing it skin-side up in cold water, and soaking for several hours, changing the water frequently.

Frozen fish should be placed in cold water to thaw, and when thawed, should be cooked immediately.

Fish is cooked by nearly all methods, but retains more nourishment when broiled or baked. It should be thoroughly cooked, being both indigestible and unpalatable when underdone.

Boiled fish is usually dependent for flavor upon some kind of rich sauce so incompatible with healthy digestion that we do not recommend this method.

RECIPES.

BAKED FISH.--Select a perfectly fresh, properly dressed fish. Rinse thoroughly and wipe dry. Fold it together and place in a dripping pan with a cup of boiling water. Cook slowly and steadily until tender. A fish weighing three or four pounds will require at least two hours. If desired, the fish may be lightly dredged with flour, toward the last, as it begins to brown.

BROILED FISH.--Thoroughly clean the fish, and if small, split down the back. Fish of larger size should be cut into inch slices. Use a double wire broiler well oiled with a bit of suet. Lay the fish, with its thickest part next the center of the broiler, skin uppermost, and broil over a bed of clear coals until the flesh-side is of an even brown. The time required will vary, according to the size of the fish, from five to twenty minutes; then turn and brown on the other side. If the fish be very thick, when both sides are browned, put the broiler in the oven over a dripping pan and cook until done.

MEAT SOUP.

Soups made from meat require first the preparation of a special material called stock, a liquid foundation upon which to begin the soup.

Beef, veal, mutton, and poultry are all made into stock in the same manner, so that general rules for its preparation will be sufficient for all meat soups.

The principal constituents of meat and bones, the material from which stock is compounded, are fiber, albuminous elements, gelatinous substances, and flavoring matters. The albuminous elements are found only in the flesh. The gelatinous substance found in bones, skin, and tendons, is almost devoid of nutriment. In selecting material for stock, therefore, it is well to remember that the larger the proportion of lean meat used, the more nutritious will be the soup.

But little else than gelatine is obtained from the bones, and although serviceable in giving consistency, a soup made principally from bones is not valuable as a food. The amount of bone used for soup should never exceed the flesh material in weight. The bones, trimmings, and remnants of steaks, chops, and roasts may be advantageously utilized for soups. Bits of roast meat and roast gravies are especially serviceable material, since they are rich in the flavoring elements of meat. It should be remembered, however, that these flavoring matters are chiefly excrementitious or waste substances, derived from the venous blood of the animal.

The greatest care must be observed to keep the scraps perfectly sweet and fresh until needed, as stale meat is exceedingly unwholesome. If the scraps are mostly cooked meats and bones, a small portion of raw, lean meat should be used with them; it need not be of the choicest quality; tough, coarse meat, when fresh and good, can be advantageously used for soup stock.

If fresh material is to be procured, select for beef soups a piece from the shin or lower round; the same choice of pieces may be made of veal; of mutton, pieces from the forequarter and neck are best.

In preparing meat for soup, if it is soiled, scrub the outside thoroughly with a clean cloth wet in cold water, or cut away the soiled portion. Break the bones into as small pieces as convenient; cut the meat into inch dice, remove the marrow from the bones, and put it aside. If added to the stock, it will make it greasy.

Having selected proper material and prepared it for use, the next step is to extract the juices. To do this put it into cold water, bring very gradually to the boiling point,--an hour is not too long for this,--then cook slowly but continuously. In the observation of these simple measures lies the secret of success in stock-making.

The albuminous elements of the meat, which are similar in character to the white of an egg, are readily dissolved in cold or tepid water, but boiling water coagulates them. If the meat is put into boiling water, the albumen coagulates, or hardens, forming a sort of crust on the outside of the meat, which prevents the inner juices from escaping; on the contrary, if the meat is put to cook in cold water, and is gradually raised to the boiling point, the soaking and simmering will easily extract and dissolve the juices.

Salt likewise hinders the extraction of the meat juices, and should not be added to stock during its preparation.

The best utensil for use in the preparation of stock is a soup digester. This is a porcelain-lined kettle, resting on standards, with a cover fitting closely into a groove, so that no steam can escape except through a valve in the top of the cover. In this the meat can be placed and allowed to cook for hours without burning. An ordinary granite-ware kettle with tightly fitting cover set on a stove ring or brick, answers quite well. It should, however, be kept entirely for this purpose. A double boiler is also suitable.

The correct proportion of water is to be used is about one quart to each pound of meat and bones, though this will vary somewhat with the material and the length of time required for cooking. The scum which is thrown to the surface of the water during the cooking process is composed of blood and other impurities, and should be removed as rapidly as it rises. If allowed to remain after the water reaches the boiling point, it will become incorporated into the stock and injure it in flavor and wholesomeness.

If the meat and bones are well cut and broken, the juices ought to be all extracted, with proper cooking, in three or four hours. Longer cooking will render the stock thicker and more gelatinous but not more nutritious, and too long cooking will detract from its flavor. As soon as the meat will fall from the bones, the stock should be removed from the pot and strained at once.

A good way to strain stock is to place a colander over an earthen crock or jar (the colander should fit inside the jar), with a cloth strainer within the colander. Then dip the contents of the stock kettle into the colander, and leave it there to drain for fifteen or twenty minutes. Do not squeeze the cloth, and when well drained, throw the scraps away.

French cooks, with their propensity for economy, sometimes select a good quality of beef, cook it so as to retain a portion of the juices in the meat, and make it serve both for preparing the soup and for boiled beef on the bill of fare. The meat is not cut up, but is heated quickly and removed as soon as tender, so that only part of the juices are extracted.

Set the stock where it will become cold. The more rapidly it cools, the more delicate will be its flavor, and the better it will keep. The fat will rise to the surface, and can be easily removed when desired. If the quantity of fat in the material used was considerable, a solid cake will cover the top. This fat, by excluding the air, helps keep the stock sweet, and should not be removed until the stock is needed.

If only a portion is to be used at one time, the remainder with the fat should be reheated and cooled, that a new crust may be formed. In winter, stock may be kept several days, if care is thus taken to reheat it. In summer, unless kept in a very cold place, it will spoil in a few hours.

Soup should never be greasy, and hence, before using the stock, every particle of the fat should be removed. To accomplish this, loosen the cake of fat from the dish with a knife, and if solid, it will sometimes come off whole; if soft, remove all that is possible without cutting into the stock, and afterwards wipe the top of the jellied stock with a cloth wrung out of very hot water, which will readily absorb any lingering portion of fat. If the stock is not jellied, skim off all the fat possible, and then turn the stock through a napkin wrung out of ice water. This will harden the grease, which will adhere to the napkin. It is always better to prepare stock long enough before it is needed to allow it to become perfectly cold; if, however, it is necessary to use the stock very soon after it is prepared, the fat may be quickly hardened by turning the stock into a dripping pan or some other shallow dish, and placing it on ice in a cool place; if there is no time for this, strain several times through a napkin wrung out of ice-cold water, removing the particles of fat each time and wringing the cloth anew before straining again. A little cold water poured into hot stock will also cause the grease to rise so that it can be easily skimmed off; but this method weakens the stock.

Stock may be prepared from one kind of meat only, or from two or more different kinds mixed together. Chicken stock is generally conceded to be better if a small portion of beef is combined with the fowl. Beef and veal are largely used together; but mutton on account of its strong flavor is better used alone.

Stock, when prepared from a single kind of meat, is termed simple stock or broth. When prepared from two or more kinds of flesh cooked together, or when stock prepared separately from different kinds of meat are mixed together, the result is termed compound stock or double broth. With either of these stocks as a foundation, an innumerable variety of soups may be prepared, either by serving them as plain broth or by the addition of some of the various grains and vegetables, the distinctive name of each soup being given it according to its principal solid ingredient.

TO CLARIFY SOUP STOCK.--Having removed all the fat from the stock, add to it before reheating, the shell of an egg, and the whole of one egg well beaten, with a little cold water, for every three pints of soup. Place the soup over the fire and stir it constantly to keep the egg from setting until it is hot. Simmer for fifteen minutes, removing the scum as it rises, and strain through a flannel cloth or napkin laid in a colander. It is also a good plan to place a fine wire strainer on the napkin to catch the shells and scum. Do not squeeze the cloth or stir the liquid with a spoon to hasten the straining process. If the cloth is clogged so that the stock does not run through well, carefully change it in the colander so that the liquid will run down upon a clean portion. When strained, it may be reheated, seasoned, and served as clear soup.

RECIPES.

ASPARAGUS SOUP.--This soup is prepared in every way like the one on page 276, except that while stock made from veal is used instead of milk. Green pea soup, celery soup, green corn soup, and green bean soup may be prepared according to the recipes already given for these soups by substituting for milk the same quantity of the stock of veal or chicken.

BARLEY, RICE, SAGO, OR TAPIOCA SOUP.--Any kind of stock may be used in making these soups, though chicken and mutton stock are generally considered preferable. Prepare the grains, the sago, or the tapioca, by steaming or boiling till well cooked, and add to the stock, which should be at boiling temperature. Season and serve.

CARAMEL FOR COLORING SOUP BROWN.--Melt a half pint of sugar and one tablespoonful of water in a saucepan over the fire; stir constantly until it is of a dark brown color; then add a half pint of boiling water, simmer ten minutes, strain, and put into an air-tight can or bottle. When needed, mix such a quantity with the soup as will give the desired degree of color.

JULIENNE SOUP.--Take an equal proportion of carrot, parsnip, turnip, celery, and string beans, cut into thin pieces of inch lengths, sufficient to make one pint. Simmer the vegetables gently in a small quantity of water until tender, but not long enough to destroy their shape. Heat a quart of clear stock to boiling, add vegetables, salt to taste, and serve.

Other vegetables, as peas, asparagus, etc. may be used in the season. Sometimes the vegetables are cut into dice or fancy shapes with a vegetable cutter. It makes little difference about the shape, so that the pieces are small and uniform in size. Such vegetables as potatoes, carrots, or turnips, when used for soups, are easiest cut, after paring in the usual manner, by taking the vegetable in the left hand, holding it on the table or board between thumb and finger, and with the right hand cutting downward in even slices not over one third of an inch wide, to within a quarter of an inch of the bottom. Turn the vegetable and repeat the process, cutting across the first slices. Again lay the vegetable on its side, and make a third series of cuts, which will divide it into cubes. If several kinds of vegetables are used, those which require a longer time for cooking should be cut into smaller pieces.

TOMATO SOUP.--Into two quarts of boiling beef stock stir a teaspoonful of cornstarch well braided with a little cold water, and a pint of strained, stewed tomatoes. Boil a few minutes, and serve. A teaspoonful of sugar may also be added, if desired.

WHITE SOUP.--White soups are made from veal or chicken stock, seasoned with cream, flavored with onion or celery, and thickened with cornstarch or flour.

VERMICELLI OR MACARONI SOUPS.--Drop into boiling water and cook the macaroni about one hour, the vermicelli ten minutes. Drain well, dash cold water through them to separate the pieces, which are apt to stick together, and add to boiling stock (beef and veal are preferable) in the proportion of a pint of cooked macaroni or vermicelli to a quart of soup. Salt to taste and serve.

PUREE WITH CHICKEN.--Take a quart of chicken stock from which the fat has been removed. Add a stalk or two of celery cut into finger-lengths, and a slice of onion, and put to boil. Beat together the mashed yolk of two hard boiled eggs, and a half cup of sweet cream. Chop the white meat of the chicken until fine as meal and beat with the egg mixture. Add slowly a cup and a half of hot milk. Remove the celery and onion from the hot stock, and stir all together. Boil up, salt to taste, and serve. If too thick, a little more stock or milk can be added.

TAPIOCA CREAM SOUP.--Soak two tablespoonfuls of tapioca over night. Heat a quart of stock prepared from the white meat of chicken, to boiling, in a saucepan. Then stir the tapioca in gradually. Move the saucepan to the side of the range where it will simmer till the tapioca is transparent. Have ready in a large dish a mixture prepared by beating together very thoroughly the yolks of three eggs and four tablespoonfuls of sweet cream. When the tapioca is clear, remove the stock from the range and pour it very gradually onto the egg mixture, stirring briskly all the time, so that the egg will not curdle. Season with salt if desired. The soup may be returned to the stove and warmed before serving if necessary, but it must not be boiled or allowed to stand a long time.

TABLE TOPICS.

Animal food is one of the greatest means by which the pure sentiment of the race is depressed.--Alcott.

An English medical author says, "It is no doubt true that the constant use of animal food disqualifies the mind for literary application. We can scarcely imagine a philosopher living on horse flesh like a Tartar, or on buffalo meat like an Indian; and it is a fact that these tribes appear incapable of civilization until they acquire the habit of using a less stimulating diet, and begin to cultivate the fruits of the earth for their own use. The difference, in the success of Christian missions, between such people and those whose chief sustenance is farinaceous food, is very striking and worthy of especial notice. In the East, and in Polynesia, literature and Christian doctrines are seized upon with avidity. But in vain were the most earnest labors of the best men to introduce reading and writing among the American Indians until they had first been taught to grow corn and to eat bread."

An American gentleman traveling in the East met a Brahmin priest, who refused to shake hands with him for fear of pollution. The reason he assigned was that Americans eat hogs. Said the priest, "Why, I have heard that in America they put hogs' flesh in barrels and eat it after it has been dead six months! Horrible!"

Pork is by no means a favorite food in Scotland. King James is said to have abhorred pork almost as much as he did tobacco. He said, "If I were to give a banquet to the devil, I would provide a loin of pork and a poll of ling, with a pipe of tobacco for digestion!" --Scott.

The Hindu would as soon think of becoming a cannibal as of eating swine's flesh. It is stated that the Indian mutiny so frightful in its results originated in a fear among the Sepoys that they would be forced to eat pork. A lady in India had an amusing experience which illustrates the Hindu sentiment on the subject of pig. Arriving late at a grand dinner, she and her husband saw the first course being carried in as they went down the hall. A row of khitmutgars was drawn up, waiting to follow the dish into the dining-room, and serve their respective employers; as a dish of ham was carried by, each man gravely and deliberately spat upon it! Needless to say, Mrs. B. and her lord waited for the second course.

Both the ancient Syrians and Egyptians abstained from flesh-eating out of dread and abhorrence, and when the latter would represent any thing as odious or disagreeable by hieroglyphics, they painted a fish.

Yes, Agassiz does recommend authors to eat fish because the phosphorus in it makes brains. So far you are correct. But I cannot help you to a decision about the amount you need to eat--at least with certainty. If the specimen composition you send is about your fair usual average, I should judge that perhaps a couple of whales would be all you want for the present; not the largest kind, but simply good, middling-sized whales!--Mark Twain's Letter to a Young Author.

FOOD FOR THE SICK

There is no branch of the culinary art which requires more skill than that of preparing food for the sick and feeble. The purpose of food at all times is to supply material for repairing--the waste which is constantly be chosen with reference to its nutritive value. But during illness and convalescence, when the waste is often much greater and the vital powers less active, it is of the utmost importance that the food should be of such a character as will supply the proper nutrition. Nor is this all; an article of food may contain all the elements of nutrition in such proportions as to render it a wholesome food for those in health, and not be a proper food for the sick, for the reason that its conversion into blood and tissue lays too great a tax upon the digestive organs. Food for the sick should be palatable, nutritious and easily assimilated. To discriminate as to what food will supply these requisites, one must possess some knowledge of dietetics and physiology, as well as of the nature of the illness with which the patient is suffering; and such a knowledge ought to be part of the education of every woman, no matter to what class of society she belongs.

There are no special dishes suitable alike for all cases. Hot buttered toast, tea, rich jellies, and other dainties so commonly served to the sick, are usually the very worst articles of diet of which they could partake. As a general rule, elaborate dishes are not suitable.

Well-cooked gruel, a nicely broiled steak, a glass of milk, or some refreshing drink often serve far better than foods which combine a greater variety of ingredients, and require more extensive preparation. The simplest foods are always the best, because the most readily assimilated.

Scrupulous neatness and care in all the minute particulars of the cooking and serving of food for invalids, will add much to its palatableness. The clean napkin on the tray, the bright silver, and dainty china plate, with perhaps a sprig of leaves and flowers beside it, thinly sliced bread, toast or cracker, and the light cup partly filled with hot gruel, are far more appetizing to the invalid than coarse ware, thickly cut bread, and an overflowing cup of gruel, though the cooking may be just as perfect. Anything that suggests excess or weight fatigues the sick. The appearance of milk served in a bowl, water in a mug, beef-tea in a saucer, though seemingly a trivial thing, is often sufficient to remove all desire for food.

So far as practicable, the wants of the patient should be anticipated, and the meal served, a surprise. The capricious appetite of an invalid may sometimes be coaxed by arranging his simple food upon a tray so planned that in the napery and service-ware used, some one particular color predominates, and if this color be selected to accord or harmonize as far as possible with the food allowed, the tout ensemble presents a pleasing fancy, which will tempt the eye, and through its influence, the appetite of the patient. For example: an invalid whose dietary must consist of fruit and grains, might be served to a "purple" dinner, with bill of fare including a fresh, cool bunch of purple grapes, a glass of unfermented grape juice, a saucer of blackberry mush, a plate of nicely toasted wafers, Graham puffs or zwieback, with stewed prunes, or a slice of prune toast served on dishes decorated with purple. Tie the napkin with a bow of purple ribbon, and place a bunch of purple pansies just within its folds. The monotonous regimen of a poor dyspeptic which poached eggs, beaten biscuit, wheat gluten, eggnog, with, perhaps, stewed peaches or an orange, are served on gilt-band china with a spray of goldenrod, a bunch of marigolds, or a water-lily to give an additional charm.

Foods which are ordered to be served hot, should be hot, not merely warm, when they reach the patient. To facilitate this, let the dish in which the food is to be served, stand in hot water for a few moments; take out, wipe dry, turn in the hot food, place on the tray, and serve. An oil stove, alcohol lamp, or a pocket stove is very convenient for warming gruels, broths and other similar foods, as either can be made ready for use in a moment, and will heat the small quantity of food necessary for an invalid in one fourth the time in which it could be accomplished over the range, if necessary to reduce the fire.

In the preparation of food for the sick, a scrupulously clean dish for cooking is of the first importance. It is a good plan in every household to reserve one or two cooking utensils for this purpose, and not be obliged to depend upon those in daily use. Utensils used for the cooking of fruits, vegetables, meat, etc., unless cleaned with the utmost call will sometimes impart a sufficiently unpleasant flavor to the food to render it wholly unpalatable to an invalid whose senses are preternaturally acute.

GRUELS

These simple foods, the base of which is usually some one of the grains, play an important part in the dietary for the sick, if properly prepared; but the sloppy messes sometimes termed gruel, the chief merit of which appears to be that they "are prepared in ten minutes," are scarcely better than nothing at all. Like other dishes prepared from the grains, gruel needs a long, continuous cooking. When done, it should be the very essence of the grain, possessing all its nutritive qualities, but in such form as to be readily assimilated. For the making of gruels, as for the cooking of grains for any other purpose, the double boiler is the best utensil.

If it is desirable to strain the gruel before serving, have a fine wire strainer of a size to stand conveniently within a large bowl or basin, turn the gruel into this, and rub it through with a wooden or silver spoon, using a second spoon, if necessary, to remove that which hangs beneath the sieve. On no account use the first spoon for the latter operation, as by so doing one is apt to get some of the hulls into the gruel and destroy its smoothness. When as much of the gruel as possible has been rubbed through the sieve, pour the strained liquid into a clean dish, reheat to boiling, and season as desired before serving. An extension strainer which can be fitted over any sized dish is also serviceable for straining gruels.

Gruels, like all other foods, should be retained in the mouth for proper insalivation, and it is well to eat them with wafers or some hard food, when solid food is allowed.

RECIPES.

ARROWROOT GRUEL.--Rub a dessertspoonful of pure arrowroot to a thin paste in two tablespoonfuls of cold water, and stir it into a half pint of boiling water, or, if preferred, a cup and a third of boiling milk, and stir rapidly until thickened and clear. If desired, a little lemon peel for flavoring may be infused in the water or milk, before adding the arrowroot. Sweeten, if allowed, and serve.

BARLEY GRUEL.--Wash three heaping tablespoonfuls of pearl barley, drop it into a pint of boiling water, and parboil five minutes. Pour this water off and add a quart of fresh boiling water. Let it simmer gently for three hours. Strain, season, and serve. A small piece of lemon rind added to the gruel a half hour before it is done, gives it a very agreeable flavor. Equal quantities of milk and barley gruel make a very nourishing drink; the milk, however, should not be added to the gruel until needed, as in a warm atmosphere it undergoes quite rapid change, and is likely to ferment. A little lemon juice, with sugar to sweeten to taste, is sometimes preferred as seasoning for barley gruel.

EGG GRUEL.--Heat a cup of milk to boiling, and stir into it one well-beaten egg mixed with one fourth cup of cold milk. Stir constantly for a few minutes till thickened, but do not allow it to boil again. Season with a little salt, or if preferred and allowed, a little loaf sugar.

EGG GRUEL NO. 2.--Boil the yolks of three eggs until dry and mealy, mash perfectly smooth, then add a cup of boiling milk. Season with salt, and serve.

FARINA GRUEL.--Moisten two table spoonfuls of farina with a very little cold milk, and stir it into a cupful of boiling water. Boil until it thickens, add a cupful of new milk, turn into a double boiler, and cook again for twenty or thirty minutes. Strain if necessary, season with salt or sugar, and serve.

FLOUR GRUEL.--Rub one heaping tablespoonful of whole-wheat flour to a thin paste with three tablespoonfuls of cold milk, and stir it into a pint of boiling milk. Cook for ten or twelve minutes. Season with salt, strain if necessary, and while hot, stir in the beaten white of one egg. The egg may be omitted if preferred; or the yolk of the egg and a little sugar may be used instead, if the patient's condition will allow it.

GLUTEN GRUEL.--Stir two and one half tablespoonfuls of the wheat gluten prepared by the Sanitarium Food Co., Battle Creek, Mich., into a pint of boiling milk; boil until thickened, when it is ready to serve.

GLUTEN GRUEL NO. 2.--Into a pint of boiling water stir three heaping tablespoonfuls of the prepared gluten. Boil until thickened, and add a half cup of thin cream.

GLUTEN CREAM.--Heat a pint of thin cream to boiling, and stir into it three tablespoonfuls of wheat gluten. When thickened, it is ready to serve.

GLUTEN MEAL GRUEL.--Into a cup and a half of boiling water stir four tablespoonfuls of gluten meal (prepared by the Sanitarium Food Co.), let it boil for a moment, add six tablespoonfuls of rather thin, sweet cream, and serve.

GRAHAM GRUEL.--Heat three cups of water in the inner dish of a double boiler, and when vigorously boiling stir into it carefully, a little at a time, so as not to check the boiling, one scant cup of Graham flour which has been rubbed perfectly smooth in a cup of warm, not hot, water. Stir until thickened, then place in the outer boiler and cook for an hour or longer. When done, strain if necessary, season with salt if desired, and a half cup of sweet cream.

GRAHAM GRITS GRUEL.--Cook three heaping tablespoonfuls of Graham grits in a quart of boiling water, as directed in the chapter on Grains, for three hours. Turn through a soup strainer to remove any lumps, season with half a cup of cream, and salt if desired. Well cooked Graham grits may be made into gruel by thinning with water or milk, straining and seasoning as above.

GRUEL OF PREPARED FLOUR.--Knead a pint of flour with water into a ball, and tie firmly in a linen cloth; put it into a granite-ware basin or kettle, cover with boiling water, and boil slowly, replenishing with boiling water as needed, for twelve hours. Put it before the fire to dry. Afterward remove the cloth, and also a thick skin which will have formed over the ball. Dry the interior again. When needed for use, rub a tablespoonful of the prepared flour smooth with three spoonfuls of cold milk, and stir it into a pint of boiling milk. Cook from three to five minutes. Season with salt if desired.

INDIAN MEAL GRUEL.--Make a thin paste of one teaspoonful of flour, two tablespoonfuls of best cornmeal, and a little water. Stir this into a quart of boiling water, or milk and water in equal proportions, as preferred. Boil until the meal has set, stirring constantly; then turn into a double boiler and cook for an hour and half or two hours. Season with salt, and strain. If too thick, thin with milk or cream.

LEMON OATMEAL GRUEL.--The United States Dispensary recommends the following method of preparing oatmeal gruel for fever patients; "Rub one heaping tablespoonful of fine oatmeal smooth in a little cold water; stir this into three pints of boiling water. Cook until the quantity is reduced to two pints; then strain, and let it cool and settle. When it is quite cold, pour the clear gruel from the sediment, add the juice of a lemon, and sugar to sweeten slightly. If desirable to serve it warm, reheat before adding the lemon juice." Freshly cooked oatmeal may be thinned with boiling water, strained and seasoned in the same manner.

MILK OATMEAL GRUEL.--Take a pint of milk and one of water, and heat to boiling. Stir in three heaping table spoonfuls of oatmeal, and cook in a double boiler for two or three hours.

MILK PORRIDGE.--Take one pint of milk and the same quantity of water, and heat to boiling. Stir in two heaping tablespoonfuls of cornmeal or Graham grits, boil, stirring continuously, until the meal has set, then turn into a double boiler and cook for two hours or longer. Season with salt, and a tablespoonful of sweet cream if allowed.

OATMEAL GRUEL.--Into one quart of boiling water stir two heaping tablespoonfuls of fine oatmeal; let it boil until it thickens, stirring all the time; then turn into a double boiler and cook for three and a half or four hours. Strain before serving. A little cream may also be added, unless contra-indicated by the patient's condition.

OATMEAL GRUEL NO. 2.--Pound one half cup of coarse oatmeal until it is mealy. The easiest way to do this is to tie the oatmeal in a coarse cloth and pound it with a wooden mallet. Put it in a pint bowl, and fill the bowl with cold water. Stir briskly for a few moments until the water is white, then allow the meal to settle. Pour off the water, being careful to get none of the sediment. Fill the bowl a second time with cold water, stir thoroughly, let settle, and pour off the water as before. Do this the third time. Boil the liquid one half hour, strain, and serve hot. If very thick, a little cream or milk may be added.

OATMEAL GRUEL NO, 3.--Add to one cup of well-cooked oatmeal while hot two cups of hot milk, or one cup of hot milk and one of hot water. Beat all thoroughly together, add a little salt if desired, strain, and serve.

PEPTONIZED GLUTEN GRUEL.--Prepare the gruel as directed for Gluten Gruel No. 1. Strain if needed, cook to lukewarm, and turn it into a pitcher, which place in a dish containing hot water even in depth with the gruel in the pitcher; add the peptonizing fluid or powder, stir well, and let it stand in the hot water bath for ten minutes. The temperature must not be allowed to rise over 130°. Put into a clean dish and serve at once, or place on ice till needed. Other well-cooked gruels maybe peptonized in the same way.

RAISIN GRUEL.--Stone and quarter two dozen raisins and boil them twenty minutes in a small quantity of water. When the water has nearly boiled away, add two cups of new milk. When the milk is boiling, add one heaping tablespoonful of Graham or whole-wheat flour which has been rubbed to a thin paste with a little cold milk. Boil until thickened, stirring all the time; then turn into a double boiler and cook for twenty minutes or half an hour. Season with salt and serve.

RICE WATER.--Wash half a cup of rice very thoroughly in several waters. Put it into a saucepan with three cups of cold water and boil for half an hour. Strain off the rice water, season with salt if desired, and serve.

PREPARATIONS OF MILK.

MILK DIET.--An almost exclusive milk diet is sometimes a great advantage in cases of sickness. It is usually necessary to begin the use of the milk in moderate quantities, gradually withdrawing the more solid food and increasing the quantity of milk. In the course of a week, all other food should be withdrawn, and the quantity of milk increased to three or four quarts a day. Milk is easily digested, and hence may be taken at more frequent intervals than other food.

RECIPES.

ALBUMINIZED MILK.--Shake together in a well-corked bottle or glass fruit can, a pint of fresh milk and the well-beaten whites of two eggs, until thoroughly mixed. Serve at once.

HOT MILK.--Hot milk is an excellent food for many classes of invalids. The milk should be fresh, and should be heated in a double boiler until the top is wrinkled over the entire surface.

JUNKET, OR MILK CURD.--Heat a cup of fresh milk to 85°, add one teaspoonful of the essence of pepsin, and stir just enough to mix thoroughly. Let it stand until firmly curded, and serve.

KOUMISS.--Dissolve one fourth of a two-cent cake of compressed yeast, and two teaspoonfuls of white sugar, in three tablespoonfuls of lukewarm water. Pour this into a quart bottle and add sufficient fresh, sweet milk to nearly fill. Shake well, and place in a room of the temperature of 70° to 80° F., and allow it to ferment about six hours. Cork tightly and tie the cork in. Put in a cool place, act above 60° and let it remain a week, when it will be ready for use. In making koumiss be sure that the milk is pure, the bottle sound, and the yeast fresh. Open the bottle with a champagne tap. If there is any curd or thickening resembling cheese, the fermentation has been prolonged beyond the proper point, and the koumiss should not be used.

MILK AND LIME WATER.--In cases where milk forms large curds, or sours in the stomach, lime water prepared in the following manner may be added to the milk before using:--

Into a gallon jar of water, put a piece of lime the size of one's fist. Cover the jar and let the lime settle over night. In the morning, draw the water off the top with a syphon, being careful not to move the jar so as to mix again the particles of lime with the water.

Two tablespoonfuls of the lime water is usually sufficient for a pint of milk.

PEPTONIZED MILK FOR INFANTS.--One gill of cows' milk, fresh and unskimmed; one gill of pure water; two tablespoonfuls of rich, sweet cream; two hundred grains of milk sugar, one and one fourth grains of extractum pancreatis; four grains of sodium bicarbonate. Put the above in a clean nursing bottle, and place the bottle in water so warm that the whole hand cannot be held in it longer for one minute without pain. Keep the milk at this temperature for exactly twenty minutes. Prepare fresh just before using.

BEEF-TEA, BROTHS, ETC.

Beef tea and meat broths are by no means so useful as foods for the sick as is generally supposed. The late Dr. Austin Flint used to say of these foods, that "the valuation by most persons outside of the medical profession, and by many within it, of beef tea or its analogues, the various solutions, most of the extracts, and the expressed juice of meat, is a delusion and a snare which has led to the loss of many lives by starvation.

"The quantity of nutritive material in these preparations is insignificant or nil, and it is vastly important that they should be reckoned as of little or no value, except as indirectly conducive to nutrition by acting as stimulants for the secretion of the digestive fluids, or as vehicles for the introduction of the nutritive substances. Furthermore, it is to be considered that water and pressure not only fail to extract the alimentary principles of meat, but that the excrementitious principles, or the products of destructive assimilation, are thereby extracted."

Vegetable broths prepared from grains and legumes possess a much higher nutritive value, while they lack the objectionable features of meat broths.

RECIPES.

BEEF EXTRACT.--Take a pound of lean beef, cut it up into small dice, and put into a glass fruit jar. Screw on the cover tightly, put the jar into a vessel filled with cold water to a depth sufficient to come to the top of contents of the jar, and set over a slow fire. As soon as the water boils, set where it will keep just boiling, but no more; and cook for an hour or an hour and a quarter. Then strain, season, and serve. If preferred, a double boiler may be used for the preparation of the extract.

BEEF JUICE.--Cut a thick slice of round steak, trim off every particle of fat, and broil it over a clear fire just long enough to heat it throughout. Next gash it in many places with a sharp knife, and with the aid of a beef-juice press or lemon squeezer, press out all the juice into a bowl set in hot water, salt but very slightly, remove all globules of fat, and serve. This may also be frozen and given the patient in small lumps, if so ordered.

BEEF TEA.--Take a pound of fresh, lean, juicy beef of good flavor,--the top of the round and the back and middle of the rump are the best portions for the purpose,--from which all fat, bones, and sinews have been carefully removed; cut into pieces a quarter of an inch square, or grind in a sausage-cutter. Add a quart of cold water, and put into a clean double boiler. Place over the fire, and heat very slowly, carefully removing all scum as it rises. Allow it to cook gently for two or three hours, or until the water has been reduced one half. Strain, and put away to cool. Before using, remove all fat from the surface, and season. In reheating, a good way is to place a quantity in a cup, and set the cup into hot water until the tea is sufficiently hot. This prevents waste, and if the patient is not ready for the tea, it can be easily kept hot.

BEEF TEA AND EGGS.--Beat the yolk of an egg thoroughly in a teacup and fill the cup with boiling beef tea, stirring all the while. Season with a little salt if desired.

BEEF BROTH AND OATMEAL.--Rub two tablespoonfuls of oatmeal smooth in an equal quantity of cold water, and stir into a quart of boiling beef broth. Cook in a double broiler for two hours, strain, and season with salt and a little cream if allowed. Or, thin well-cooked oatmeal mush with beef-tea; strain, reheat, season, and serve.

BOTTLED BEEF TEA.--Cut two pounds of round steak into small dice, rejecting all skin and fat. Put it into a glass fruit jar with one cup of cold water. Cover the can sufficiently tight to prevent any water from boiling in, and place it on a wisp of straw or a muffin ring in a kettle of cold water. Heat very gradually, and keep it just below the boiling point for two or more hours; or, place the can in a deep dish of hot water, and cook in a moderate oven for three hours. Allow the meat to cook thus four or five hours, or until it appears white, by which time it will have discharged all its juice. Turn the liquor off, strain through a piece of muslin or cheese cloth laid in a colander, and cool; then if any fat has been left, it will harden on the top, and can be removed. When needed for use, reheat, season, and serve.

CHICKEN BROTH.--Take a well dressed, plump spring chicken, cut it into half-inch pieces, cracking well all the bones; add cold water,--a quart to the pound of meat and bones,--and cook the same as beef-tea. Allow the broth to cool before using, and carefully skim off all particles of fat before reheating. If allowed, a tablespoonful of steamed rice may be added to the broth, or a well-beaten egg may be stirred in while hot just before serving. Heat until the whole becomes thickened, but do not boil.

If preferred, the broth may be prepared by using only the white portion of the chicken in connection with lean beef. This is liked better by some to whom the strong flavor of the chicken is not pleasant. Or, prepare equal quantity of rich milk, season with salt, reheat, and serve. The broth may be flavored with celery if allowed.

MUTTON BROTH.--Cut a pound of perfectly fresh, lean mutton or lamb--the scrags of neck are best--into small dice. Add a quart of cold water, and simmer gently for two or three hours. Strain, and when cold skim off all fat. Reheat when needed for use.

If preferred, a tablespoonful of rice which has been soaked for an hour in a little warm water, or a tablespoonful of cooked barley, may be simmered in the broth for a half hour before serving. Season with salt as desired.

VEGETABLE BROTH.--Put a cupful of well washed white beans into a quart of cold water in a double boiler, and cook slowly until but a cupful of the liquor remains. Strain off the broth, add salt, and serve hot. If preferred, a few grains of powdered thyme may be added as flavoring.

VEGETABLE BROTH NO. 2.--Pick over and wash a cup of dried Scotch peas, and put to cook in a quart of cold water, cook slowly in a double boiler or in a kettle placed on the range where they will just simmer, until but a cupful of liquid remains. Strain off the broth, add salt and one third of a cupful of the liquor, without pulp, from well-stewed tomatoes. Serve hot.

MIXED VEGETABLE BROTHS.--Broths may be prepared as directed from both black and white beaus, and combined in the proportion of one third of the former to two thirds of the latter; or a broth of lentils may be used instead of the black bean.

RECIPES FOR PANADA.

BROTH PANADA.--Use beef or chicken broth in place of water, and proceed the same as in Egg Panada, omitting the egg.

CHICKEN PANADA.--Take a cupful of the white meat of chicken, pounded to a paste in a mortar, and half a cup of whole-wheat crust or zwieback crumbs. Add sufficient chicken broth to make a thick gruel. Season with salt, boil up for a few minutes, and serve hot.

EGG PANADA.--Put two ounces of light, whole-wheat crusts into a pint of cold water in a granite-ware stewpan; simmer gently for three quarters of an hour, stirring occasionally. Season with a spoonful of sweet cream and a little salt, then stir in the well-beaten yolk of an egg, and serve.

MILK PANADA.--Heat a pint of milk to boiling, then allow it to cool. Add two ounces of nice, light, whole-wheat crusts, and simmer for half an hour, stirring frequently. Season with a little sugar, if allowed. Granola may be used in place of the crusts, if preferred.

RAISIN PANADA.--Boil a half cup of raisins in a half pint of water. Break a slice of zwieback into fragments in a bowl. Add a well-beaten egg and a teaspoonful of sugar. Pour in the raisins, water and all, and beat very thoroughly.

GRAINS FOR THE SICK.

For invalids able to digest solid food, rice, cracked wheat, Graham grits, oatmeal, barley, farina and other grains may be prepared and cooked as previously directed in the chapter on Grains.

The various cooked preparations of grains--granola, wheatena, avenola, wheat gluten and gluten meal--manufactured by the Sanitarium Food Co., Battle Creek, Mich., form excellent articles of diet for many invalids, when served with hot milk or cream, or prepared in the form of mush. Several recipes for their use have already been given in preceding chapters; the following are a few additional ones:--

RECIPES.

GLUTEN MUSH.--Heat together a cup of thin cream and three cups of water; when boiling, sift in lightly with the fingers, stirring continuously meanwhile, enough wheat gluten to make a mush of the desired consistency. Boil up once and serve. A few blanched or roasted almonds may be stirred in just before serving, if desired.

TOMATO GLUTEN.--Heat a pint of stewed tomato, which has been rubbed through a fine colander to remove the seeds, to boiling, add salt to season, and three tablespoonfuls of gluten meal. Boil together for a moment until thickened, and serve hot.

TOMATO GLUTEN NO. 2.--Prepare the same as the preceding, using five tablespoonfuls of the gluten meal, and seasoning with two tablespoonfuls of rather thick, sweet cream.

MEATS FOR THE SICK.

All meats for the sick should be prepared in the very simplest way, served with the plainest possible dressing, and without the use of condiments other than salt.

RECIPES.

BROILED STEAK.--Take a half pound of round steak and a slice of tenderloin; wipe well with a clean, wet cloth. Have a clear fire; place the meat in an open wire broiler or on a gridiron over the coals, and cook, turning as often as you can count ten, for four or five minutes, if the slices are about one inch thick; then with a lemon squeezer squeeze the juice from the round steak over the tenderloin, season with a little salt, and serve at once on a hot plate.

CHICKEN.--For an invalid, the breast of a tender chicken broiled quickly over hot coals is best. For directions for broiling chicken see page 406.

CHICKEN JELLY.--Dress a small chicken. Disjoint, break or pound the bones, and cut the meat into half-inch pieces. Remove every particle of fat possible. Cover with cold water, heat very slowly, and simmer gently until the meat is in rags, and the liquid reduced about one half. Strain off the liquor, cool, and remove all the fat. To make the broth more clear, add the shell and white of an egg, then reheat slowly, stirring all the time until hot. Strain through a fine cloth laid inside of a colander. Salt and a little lemon may be added as seasoning. Pour into small cups, and cool.

MINCED CHICKEN.--Stew the breast of a young chicken until tender; mince fine with a sharp knife. Thicken the liquor in which it was stewed with a little flour, add salt and a little cream if allowed, then the minced chicken, and serve hot on zwieback, softened with cream as directed in the chapter on Breakfast Dishes.

MUTTON CHOP.--Select a chop containing a large tenderloin: cut thick, and broil for eight or ten minutes as directed for beef steak. Season lightly with salt, and serve hot.

MINCED STEAK.--Mince some nice, juicy steak with a chopping knife, or in a sausage-cutter, rejecting as much of the fiber as possible; make into small cakes and broil the same as steak. Salt lightly when done, and for dressing use a little beef juice prepared as directed on page 427. It may be thickened with a little flour as for gravy, if preferred.

SCRAPED STEAK.--Take a small piece of nice, juicy steak, and with a blunt case-knife or tablespoon, scrape off all the pulp, being careful to get none of the fibers. Press the pulp together in the form of patties, and broil quickly over glowing coals. Salt lightly, and serve hot. It is better to be as rare as the patient can take it. Instead of butter, turn a spoonful or two of thick, hot beef juice over the steak, if any dressing other than salt is required.

EGGS FOR THE SICK.

RECIPES.

FLOATED EGG.--Separate the white from the yolk, and drop the yolk, taking great care not to break it, into boiling, salted water. Cook until hard and mealy. In the meantime, beat the white of the egg until stiff and firm. When the yolk is cooked, remove it from the water with a skimmer. Let the water cease to boil, then dip the beaten white in spoonfuls on the top of the scalding water, allowing it to remain for a second or two until coagulated, but not hardened. Arrange the white in a hot egg saucer, and place the cooked yolk in the center, or serve on toast. This makes a very pretty, as well as appetising dish, if care is taken to keep the yolk intact.

GLUTEN MEAL CUSTARD.--Beat together thoroughly, one pint of rich milk, one egg, and four tablespoonfuls of gluten meal. Add a little salt if desired, and cook with the dish set in another containing boiling water, until the custard has set. Or, turn the custard into cups, which place in a dripping pan partly filled with hot water, and cook in a moderate oven until the custard is set.

GLUTEN CUSTARD.--Into a quart of boiling milk stir four tablespoonfuls of wheat gluten moistened with a little of the milk, which may be reserved for the purpose. Allow it to cook until thickened. Cool to lukewarm temperature, and add three well-beaten eggs, and a trifle of salt, if desired. Turn into cups, and steam over a kettle of boiling water until the custard is set.

STEAMED EGGS.--Break an egg into an egg saucer, sauce-dish, or patty pan, salt very slightly, and steam until the white has just set. In this way, it will retain its shape perfectly, and not be mixed with the few drops of water so annoying to invalids, and so hard to avoid in dishing a poached egg from water.

SOFT CUSTARD.--Boil some milk, then cool it to 180°, add three whipped eggs to each quart of milk, and keep at the temperature of 180° for fifteen or twenty minutes. The object is to coagulate the eggs without producing the bad effect of exposure to a high temperature.

RAW EGGS.--Break a fresh egg into a glass, add a tablespoonful of sugar, and heat to a stiff froth; a little cold water may be added if liked.

WHITE OF EGG.--Stir the white of an egg into a glass of cold water, or water as warm as it can be without coagulating the egg, and serve.

WHITE OF EGG AND MILK.--The white of an egg beaten to a stiff froth and stirred into a glass of milk, forms a nourishing food for persons of weak digestion.

REFRESHING DRINKS AND DELICACIES FOR THE SICK.

In many fevers and acute diseases, but little food is required, and that of a character which merely appeases hunger and quenches thirst, without stimulation and without affording much nourishment.

Preparations from sago, tapioca, and other farinaceous substances are sometimes serviceable for this purpose. Oranges, grapes, and other perfectly ripened and juicy fruits are also most excellent. They are nature's own delicacies, and serve both for food and drink. They should not, however, be kept in the sick room, but preserved in some cool place, and served when needed, as fresh and in as dainty a manner as possible. Like all food provided for the sick, they should be arranged to please the eye as well as the palate. The capricious appetite of an invalid will often refuse luscious fruit from the hand of a nurse, which would have been gladly accepted had it been served on dainty china, with a clean napkin and silver.

The juice of the various small fruits and berries forms a basis from which may be made many refreshing drinks especially acceptable to the dry, parched mouth of a sick person.

Fruit juices can be prepared with but little trouble. For directions see page 209.

Beverages from fruit juices are prepared by using a small quantity of the juice, and sufficient cold water to dilute it to the taste. If it is desirable to use such a drink for a sick person in some household where fruit juices have not been put up for the purpose, the juice may be obtained from a can of strawberries, raspberries, or other small fruit, by turning the whole into a coarse cloth and straining off the juice; or a tablespoonful of currant or other jelly may be dissolved in a tumbler of warm water, and allowed to cool. Either will make a good substitute for the prepared fruit juice, though the flavor will be less delicate. The hot beverages and many of the cold ones given in the chapter on Beverages will be found serviceable for the sick, as will also the following additional ones:--

RECIPES.

ACORN COFFEE.--Select plump, round, sweet acorns. Shell, and brown in an oven; then grind in a coffee-mill, and use as ordinary coffee.

ALMOND MILK.--Blanch a quarter of a pound of shelled almonds by pouring over them a quart of boiling water, and when the skins soften, rubbing them off with a coarse towel. Pound the almonds in a mortar, a few at a time, adding four or five drops of milk occasionally, to prevent their oiling. About one tablespoonful of milk in all will be sufficient. When finely pounded, mix the almonds with a pint of milk, two tablespoonfuls of sugar, and a little piece of lemon rind. Place the whole over the fire to simmer for a little time. Strain, if preferred, and serve cold.

APPLE BEVERAGE.--Pare and slice very thin a juicy tart apple into a china bowl. Cover with boiling water, put a saucer over the bowl, and allow the water to get cold. Strain and drink. Crab apples may be used in the same way.

APPLE BEVERAGE NO. 2.--Bake two large, sour apples, and when tender, sprinkle a tablespoonful of sugar over them, and return to the oven until the sugar is slightly browned. Break and mash the apples with a silver spoon, pour over them a pint of boiling water; cover and let stand until cold; then strain and serve.

APPLE TOAST WATER.--Break a slice of zwieback into small pieces, and mix with them two or three well-baked tart apples. Pour over all a quart of boiling water, cover, and let stand until cold, stirring occasionally. When cold, strain, add sugar to sweeten if desired, and serve.

BAKED MILK.--Put a quart of new milk in a stone jar, tie a white paper over it, and let it stand in a moderately heated oven eight or ten hours. It becomes of a creamy consistency.

BARLEY LEMONADE.--Put a half cup of pearl barley into a quart of cold water, and simmer gently until the water has become mucilaginous and quite thick. This will take from an hour to an hour and a half. The barley will absorb most of the water, but the quantity given should make a teacupful of good, thick barley water. Add to this two teaspoonfuls of lemon juice and a tablespoonful of sugar. Let it get cold before serving. By returning the barley to the stewpan with another quart of cold water, and simmering for an hour or an hour and a half longer, a second cap of barley water may be obtained, almost as good as the first.

BARLEY AND FRUIT DRINK.--Prepare a barley water as above, and add to each cupful a tablespoonful or two of cranberry, grape, raspberry, or any tart fruit syrup. The pure juice sweetened will answer just as well; or a little fruit jelly may be dissolved and added.

BARLEY MILK.--Wash two tablespoonfuls of pearl barley in cold water until the water is clear. Put it to cook in a double boiler, with a quart of milk, and boil till the milk is reduced to a pint. Strain off the milk, and sweeten if desired.

CRANBERRY DRINK.--Mash carefully selected, ripe cranberries thoroughly in an earthen dish, and pour boiling water over them. Let the mixture stand until cold, strain off the water, and sweeten to taste. Barberries prepared in the same manner make a nice drink.

CURRANTADE.--Mash thoroughly a pint of ripe, red currants, and one half the quantity of red raspberries; add sugar to sweeten and two quarts of cold water. Stir, strain, cool on ice, and serve.

CRUST COFFEE.--Brown slices of Graham bread in a slow oven until very ark in color. Break in pieces and roll fine with a rolling pin. A quantity of this material may be prepared at one time and stored in glass fruit cans for use. When needed, pour a cupful of actively boiling water over a dessertspoonful of the prepared crumbs, let it steep for a few moments, then strain and serve.

EGG CREAM.--Beat the white of an egg to a stiff froth, add one tablespoonful of white sugar, then beat again. Next add the yolk, and beat; then a tablespoonful of milk, one of cold water, and one of any fruit juice desired.

EGG CREAM NO. 2.--Prepare as above, using two tablespoonfuls of water instead of one of water and one of milk, and a teaspoonful of lemon juice in place of other fruit juice.

EGG CREAM NO. 3.--Beat the yolk of a freshly laid egg with a tablespoonful of sugar until it is light and creamy; add to this, one half cup of hot milk and stir in lightly the stiffly beaten white of the egg. Serve at once.

EGG LEMONADE.--Beat the white of an egg to a stiff froth, then mix with it the juice of a small lemon, and one tablespoonful of sugar. Add a half pint of cold water. Or, beat together with an egg beater a tablespoonful of lemon juice, a teaspoonful of sugar, the white of an egg and a cup of cold water, until thoroughly mingled, then serve at once.

FLAXSEED TEA.--Take an ounce of whole flaxseed, half an ounce of crushed licorice root, an ounce of refined sugar, and four tablespoonfuls of lemon juice. Pour a quart of boiling water over them; keep near the fire for four hours, and then strain off the liquid. The flaxseed should not be crushed, as the mucilage is in the outer part of the kernel, and if braised, the boiling water will extract the oil of the seed, and render the decoction nauseous. Make fresh daily.

GUM ARABIC WATER.--Pour a pint of boiling water over an ounce of clean gum arabic. When dissolved, add the juice of one lemon and a teaspoonful of sugar, and strain.

HOT WATER.--Put good, fresh water into a perfectly clean granite-ware kettle, already warmed; let it come to a boil very quickly, and use at once. Do not leave it to simmer until it has become insipid through the loss of the air which it contains.

HOT LEMONADE.--Put in a glass a thin slice of lemon and the juice of half a small lemon, being careful to remove all seeds; mix with it one dessertspoonful of white sugar, and fill the glass with boiling water. Or, remove the peel of a lemon in very thin parings, turn one pint of boiling water over them, letting it stand for a few moments covered. Remove the peel, add the juice of a lemon and one tablespoonful of sugar, and serve.

IRISH MOSS LEMONADE.--Soak one fourth of a cup of Irish moss in cold water until it begins to soften; then work it free from sand and tiny shells likely to be on it, and thoroughly wash. Put it in a granite-ware basin, and pour over it two cups of boiling water. Leave on the back of the range where it will keep hot, but not boil, for half an hour; strain, add the juice of one lemon, and sugar to taste. Drink hot or cold, as preferred.

ORANGEADE.--Rub lightly two ounces of lump sugar on the rind of two nice, fresh oranges, to extract the flavor; put this sugar into a pitcher, to which add the juice expressed from the oranges, and that from one lemon. Pour over all one pint of cold water, stir thoroughly, and serve.

PLAIN LEMONADE.--For one glass of lemonade squeeze the juice of half a small lemon into the glass; carefully remove all seeds and particles. Add a dessertspoonful of sugar, and fill the glass with cold water.

SLIPPERY ELM TEA.--Pour boiling water over bits of slippery elm bark or slippery elm powder, cool, and strain, if desired, a little lemon juice and sugar may be added to flavor.

TOAST WATER.--Toast a pint of whole-wheat or Graham bread crusts very brown, but do not burn. Cover with a pint of cold water. Let it stand an hour, strain, and use. Sugar and a little cream may be added if allowed.

TAMARIND WATER.--Boil four ounces of tamarinds and the same of raisins slowly, in three quarts of water, for fifteen or twenty minutes, or until the water is reduced nearly one fourth; strain while hot into a bowl with a small slice of lemon peel in it. Set away until cold before using.

BREAD.

For invalids who are able to partake of solid foods, the Breakfast Rolls, Whole-wheat Puffs, Beaten Biscuit, Crisps, and other unfermented breads, directions for the preparation of which are given in the chapter on Bread, will be found excellent.

The various crackers, wafers, and invalid foods manufactured by the Sanitarium Food Co., Battle Creek, Mich., are also to be recommended. Zwieback, prepared as directed on page 289, will be found serviceable and wholesome to be used with broths and gruels. It may be prepared so as to look especially tempting by cutting off the crust of the bread, and cutting the slice into fancy shapes with a cookie-cutter before toasting. In cases where their use is allowable, many of the various toasts given under the head of Breakfast Dishes will be relished.

RECIPES.

DIABETIC BISCUIT.--Make a stiff dough of Graham or entire-wheat flour and water. Knead thoroughly, and let it stand three hours; then place on a sieve under a faucet, turn a stream of water over the dough, and wash out the starch, kneading and working with the hands so that all portions of the dough will be equally washed. When the starch has been all washed out, as will be indicated by the water running off clear, the dough will be a rubber-like, glutinous mass. It may then be cut into long strips, and these divided into equal-sized pieces or cubes. Place the pieces on shallow baking pans in a rather hot oven, which, after a short time, should be allowed to cool to moderate heat, and bake for two hours, when they should be of a dark, rich brown color and light and crisp throughout. If tough, they need rebaking. If the oven is too hot, the pieces will puff up, becoming mere hollow shells; if not sufficiently hot, they will not rise properly.

DIABETIC BISCUIT NO. 2.--Prepare a dough and wash out the starch as in the preceding. Add coarse middlings so that the dough can be rolled into thin cakes, and bake.

GLUTEN MEAL GEMS.--Beat together one half cup of ice water, one half cup of thick, sweet cream, and one egg; then add one cup and a tablespoonful of the gluten meal prepared by the Sanitarium Food Co. Turn into slightly heated gem irons, and bake in a moderately hot oven from one half to three fourths of an hour.

JELLIES AND OTHER SIMPLE DESSERTS FOR THE SICK.

Invalids whose digestion will allow of other than the plainest foods will find most of the desserts made with fruits and those with fruits and grains given in the chapter on Desserts, excellent for their use. The following are a few additional recipes of a similar character:--

RECIPES.

ARROWROOT JELLY.--Rub two heaping teaspoonfuls of arrowroot smooth in a very little cold water, and stir it into a cupful of boiling water, in which should be dissolved two teaspoonfuls of sugar. Stir until clear, allowing it to boil all the time; lastly, add a teaspoonful of lemon juice. Serve cold, with cream and sugar if allowed.

ARROWROOT BLANCMANGE.--Rub two and a half tablespoonfuls of best arrowroot smooth in half a cup of cold milk, and stir slowly into two and one half cups of boiling new milk. When it begins to thicken, add three fourths of a cup of sugar, and cook, stirring constantly for several minutes. Turn into molds and cool. Serve with fruit juice or fruit sauces.

CURRANT JELLY.--Soak an ounce of Cox's gelatine in half a pint of cold water for fifteen minutes, then pour over it a teacupful of boiling water; strain, and add one pint at currant juice, one tablespoonful of sugar, and set on ice to cool.

ICELAND MOSS JELLY.--Wash about four ounces of moss very clean in lukewarm water. Boil slowly in a quart of cold water. When quite dissolved, strain it onto a tablespoonful of currant or raspberry jelly, stirring so as to blend the jelly perfectly with the moss. Turn into a mold, and cool.

ICELAND MOSS BLANCMANGE.--Substitute milk for the water, and proceed as in the foregoing. Flavor with lemon or vanilla. Strain through a muslin cloth, turn into a mold, and let stand till firm and cold.

ORANGE WHEY.--Add the juice of one sour orange to a pint of sweet milk. Heat very slowly until the milk is curded, then strain and cool.

WHITE CUSTARD.--Beat the whites of three eggs to a stiff froth, add a little salt if desired, and two tablespoonfuls of sugar. A bit of grated lemon rind may also be used for flavoring. Add lastly a pint of new milk, little by little, beating thoroughly all the while. Bake in cups set in a pan of hot water. When firm in the center, take out and set in a cool place.

TABLE TOPICS.

Regimen is better than physic.--Voltaire.

Many dishes have induced many diseases.--Seneca.

Dr. Lyman Beecher tells the following story of his aunt, which well illustrates a popular notion that sick people should be fed with all sorts of dainties, no matter what the nature of the disease. When a boy eight or nine years of age, he was one day suffering in the throes of indigestion, as the result of having swallowed a large amount of indigestible mince pie. His kind-hearted aunt noticed the pale and distressed look on his face, and said to him, with genuine sympathy in her voice, "Lyman, you look sick. You may go into the pantry and help yourself to a nice piece of fruit cake just warm from the oven."

Fix on that course of life which is the most excellent, and custom will render it the most delightful.--Pythagoras.

A MERE indigestion can temporarily metamorphose the character. The eel stews of Mohammed II. kept the whole empire in a state of nervous excitement, and one of the meat-pies which King Philip failed to digest caused the revolt of the Netherlands.--Oswald.

Few seem conscious that there is such a thing as physical morality. Man's habitual words and acts imply that they are at liberty to treat their bodies as they please. The fact is, that all breaches of the laws of health are physical sins.--Herbert Spencer.

Practical right and good conduct are much more dependent on health of body than on health of mind.--Prof. Schneider.

Dr. Abernathy's reply to the Duke of York when consulted about his health was, "Cut off the supplies and the enemy will soon leave the citadel."

FOOD FOR THE AGED AND THE VERY YOUNG.

FOOD FOR THE AGED

One of the first requisites of food for the aged is that it shall be easy of digestion, since with advancing age and decreasing physical energy, digestion and assimilation may be taken with impunity at an earlier period of life, overtax the enfeebled organs and prove highly injurious. The fact that the vital machinery is worn and weakened with age has led to the popular notion that old people require a stimulating diet as a "support" for their declining forces. That this is an error is apparent from the fact that stimulation either by drink or food lessens instead of reinforces vital strength, thus defeating the very purpose desired. Flesh food in quantities is a peculiarly unsuitable diet for the aged, not alone because it is stimulating, but because it produces a tendency to plethora, a condition which is especially inimical to the health of old persons. Eminent authorities on diet also reason that the loss of the teeth at this period, whereby thorough mastication of flesh food is done with difficulty, even with the best artificial aids, should be considered a sign that nature intends such foods to be discarded by the old.

A milk, grain, and fruit diet is undoubtedly the one best suited to the average person in old age. Vegetables and legumes in well-prepared soups may also be used to advantage. Directions for such soups, as also for cooking grains and grain products, will be found in the preceding pages.

The following bills of fare, one for each season of the year, will perhaps serve to illustrate how a varied and appetizing regimen may be provided without the use of flesh foods:--

BREAKFAST

Fresh Fruits Graham Grits and Cream Prune Toast Graham Puffs Cream Crisps Strawberries Caramel Coffee or Hot Milk

DINNER

Vegetable Broth with Toasted Rolls Baked Potato with Pease Gravy Stewed Asparagus Cracked Wheat and Cream Whole-Wheat Bread Canned Berries Manioca with Fruit Caramel Coffee or Hot Milk

BREAKFAST

Fresh Fruits Rolled Oats and Cream Baked Sweet Apples Macaroni with Cream Sauce Whole-Wheat Puffs Stewed Peaches Caramel Coffee or Hot Milk

DINNER

Lentil Soup Baked Potato with Cream Sauce Escalloped Tomato Green Corn Pulp Browned Rice and Cream Fruit Bread Lemon Apple Sauce Prune Pie Caramel Coffee or Hot Milk

BREAKFAST

Fresh Fruits Blackberry Mush and Cream Cream Toast Graham Crusts Blueberries Caramel Coffee or Hot Milk

DINNER

Green Pea Soup Mashed Potato Macaroni with Tomato Sauce Pearl Barley and Cream Cream Rolls Blackberries Stewed Fruit Pudding Caramel Coffee or Hot Milk

BREAKFAST

Fresh Fruits Rolled Wheat and Cream Tomato Toast Corn Bread Graham Gems Stewed Prunes Caramel Coffee or Hot Milk

DINNER

Vegetable Oyster Soup Baked Sweet Potato Mashed Peas Steamed Rice with Fig Sauce Graham Bread Stewed Dried Fruit Apples Caramel Coffee or Hot Milk

In the selection of a dietary for elderly persons, much must depend upon their physical condition, the daily amount of exercise to which they are accustomed, their habits in earlier life, and a variety of other circumstances.

The quantity as well as quality of food for the aged should receive consideration. Diminished bodily activity and the fact that growth has ceased, render a smaller amount of food necessary to supply needs; and a decrease in the amount taken, in proportion to the age and the activity of the subject, must be made or health will suffer. The system will become clogged, the blood filled with imperfectly elaborated material, and gout, rheumatism, apoplexy, or other diseased conditions will be the inevitable result. The digestion of heavy meals is a tax upon vital powers at any time of life, but particularly so as age advances; and for him who has passed his first half-century, over-feeding is fraught with great danger. Cornaro, an Italian of noble family, contemporary with Titian in the sixteenth century, after reaching his eighty-third year wrote several essays upon diet and regimen for the aged, in one of which he says: "There are old lovers of feeding who say that it is necessary that they should eat and drink a great deal to keep up their natural heat, which is constantly diminishing as they advance in years; and that it is therefore their duty to eat heartily and of such things as please their palate, be they hot, cold, or temperate, and that if they were to lead a sober life, it would be a short one. To this I answer; Our kind Mother Nature, in order that old men may live to still greater age, has contrived matters so that they may be able to subsist on little, as I do; for large quantities of food cannot be digested by old and feeble stomachs."

Cornaro lived to be one hundred years old, doubtless owing largely to his simple, frugal habits.

DIET FOR THE YOUNG.

A very large share of the mortality among young children results from dietetic errors which proper knowledge and care on the part of those who have them in charge might commonly avoid. From infancy to the age of twelve or eighteen months, milk is the natural and proper food. Milk contains all the food elements except starch, which cannot be digested by very young children, owing to the insufficient formation of digestive elements of the salivary secretion during the first few months. If the child is deprived of the milk provided by nature, the best artificial food is cow's milk; it, however, requires very careful selection and intelligent preparation. The animal from which the milk comes, should be perfectly healthy and well cared for. The quality of her food should also receive attention, as there is little doubt that disease is often communicated to infants by milk from cows improperly fed and cared for. An eminent medical authority offers the following important points on this subject:--

"The cow selected for providing the food for an infant should be between the ages of four and ten years, of mild disposition, and one which has been giving milk from four to eight weeks. She should be fed on good, clean grain, and hay free from must. Roots, if any are fed, should be of good quality, and she should have plenty of good clean water from a living spring or well. Her pasture should be timothy grass or native grass free from weeds; clover alone is bad. She should be cleaned and cared for like a carriage horse, and milked twice a day by the same person and at the same time. Some cows are unfit by nature for feeding infants."

Milk from the same animal should be used if possible. Changing from one cow's milk to another, or the use of such milk as is usually supplied by city milkmen, often occasions serious results. The extraction of the heat from the milk immediately after milking and before it is used or carried far, especially in hot weather, is essential. While the milk itself should be clean and pure, it should also be perfectly fresh and without any trace of decomposition. To insure all these requisites, besides great care in its selection, it must be sterilized, and if not intended for immediate use, bottled and kept in a cool place until needed. It is not safe to feed young children upon unsterilized milk that has stood a few hours. Even fresh milk from the cleanest cows, unless drawn into bottles and sealed at once, contains many germs. These little organisms, the cause of fermentation and decomposition, multiply very rapidly in milk, and as they increase, dangers from the use of the milk increase.

There is no doubt that cholera infantum and other digestive disturbances common among young children would be greatly lessened by the use of properly sterilized milk. Directions for sterilizing milk, and additional suggestions respecting points to be considered in its selection, are to be found in the chapter on Milk, etc.

Cow's milk differs from human milk in that it contains nearly three times as much casein, but only two thirds as much fat and three fourths as much sugar. Cow's milk is usually slightly acid, while human milk is alkaline. The casein of cow's milk forms large, hard curds, while that of breast milk forms fine, soft curds. These facts make it important that some modification be made in cow's milk to render it acceptable to the feeble stomach of an infant. Cases are rare where it is safe to feed a child under nine months of age on pure, undiluted cow's milk. A common method of preparing cow's milk so as to make it suitable for infant feeding, is to dilute it with pure water, using at first only one third or one fourth milk, the proportion of milk being gradually increased as the child's stomach becomes accustomed to the food and able to bear it, until at the age of four months the child should be taking equal parts of milk and water. When sterilized milk is to be thus diluted, the water should be first boiled or added before sterilizing. A small amount of fine white sugar, or what is better, milk sugar, should be added to the diluted milk. Barley water, and thin, well-boiled, and carefully strained oatmeal gruel thoroughly blended with the milk are also used for this purpose. A food which approximates more nearly the constituents of mother's milk may be prepared as follows:--

ARTIFICIAL HUMAN MILK NO. 1.--Blend one fourth pint of fresh, sweet cream and three fourths of a pint of warm water. Add one half ounce of milk sugar and from two to ten ounces of milk, according to the age of the infant and its digestive capacity.

ARTIFICIAL HUMAN MILK NO. 2.--Meigs's formula: Take two tablespoonfuls of cream of medium quality, one tablespoonful of milk, two of lime water, and three of water to which sugar of milk has been added in the proportion of seventeen and three fourths drams to the pint. This saccharine solution must be prepared fresh every day or two and kept in a cool place. A child may be allowed from half a pint to three pints of this mixture, according to age.

ARTIFICIAL HUMAN MILK NO. 3.--Prepare a barley water by adding one pint boiling water to a pint of best pearl barley. Allow it to cool, and strain. Mix together one third of a pint of this barley water, two thirds of a pint of fresh, pure milk, and a teaspoonful of milk sugar.--Medical News.

Peptonized milk, a formula for the preparation of which may be found on page 426, is also valuable as food for infants, especially for those of weak digestion.

MUCILAGINOUS FOOD EXCELLENT IN GASTRO-ENTERITIS.--Wheat, one tablespoonful; oatmeal, one half tablespoonful; barley, one half tablespoonful; water, one quart. Boil to one pint, strain, and sweeten.--Dietetic Gazette.

PREPARED FOODS FOR INFANTS.--Of prepared infant foods we can recommend that manufactured by the Sanitarium Food Co., Battle Creek, Mich., as thoroughly reliable. There are hundreds of prepared infant foods in the market, but most of them are practically worthless in point of food value, being often largely composed of starch, a substance which the immature digestive organs of a young child are incapable of digesting. Hundreds of infants are yearly starved to death upon such foods.

All artificial foods require longer time for digestion than the food supplied by nature; and when making use of such, great care should be taken to avoid too frequent feeding. It is absolutely essential for the perfect health of an infant as well as of grown people, that the digestive organs shall enjoy a due interval of rest between the digestion of one meal and the taking of another. As a rule, a new-born infant may be safely fed, when using human milk, not oftener than once in every three or four hours. When fed upon artificial food, once in five or six hours is often enough for feeding. The intervals between meals in either case should be gradually prolonged as the child grows older.

QUANTITY OF FOOD FOR INFANTS.--Dr. J.H. Kellogg gives the following rules and suggestions for the feeding of infants:--

"During the first week of a child's life, the weight of the food given should be 1/100 of the weight of the infant at birth. The daily additional amount of food required for a child amounts to about one fourth of a dram, or about one ounce at the end of each month. A child gains in weight from two thirds of an ounce to one ounce per day during the first five months of its life, and an average of one half as much daily during the balance of the first year.

"From a series of tables which have been prepared, as the result of experiments carefully conducted in large lying-in establishments, we have devised this rule:--

"To find the amount of food required by a child at each feeding during the first year of life, divide the weight of the child at birth by 100 and add to this amount 3/100 of the gain which the child has made since birth. Take, for example, a child which weighs 7-1/2 lbs--at birth, or 120 ounces. Dividing by 100 we have 1.2 oz. Estimating the weight according to the rule above given, the child at the end of nine months will have gained 210 oz. Dividing this by 100 and multiplying by 3, we have 6.3 oz. Adding to this our previous result, 1.3, we have 7.5 oz, as the amount of food required at each feeding at the end of nine months by a child which weighed 7-1/2 lbs. at birth. To save mothers the trouble of making these calculations, we have prepared the following table, which will be found to hold good for the average child weighing 7-1/2 lbs. at birth. This is rather more than the ordinary child weighs, but we have purposely chosen a large child for illustration, as it is better that the child should have a slight excess of food than too little.

AGE OF CHILD. |1w.| 1m. |2m.|3m.|4m.|6m.|9m.|12m Amount of each feeding in ounces...| 1| 1½-2| 3 | 4 | 5 | 6 |7½ | 9 Number of feedings.................| 10| 8 | 6 | 6 | 6 | 6 | 5 | 5 Amount of food daily, in ounces....| 10|12-16|18 |24 |30 |36 |37½|45 Interval between feedings, in hours| 2| 2½ | 3 | 3 | 3 | 3 |3½ |3½

"In the above table the first column represents quantities for the first week, the second for the end of the second month, the third for the end of the third month, etc. It need not be mentioned that the change in quantity should be even more gradual than represented in the table.

"Attention should also be called to the fact that the time mentioned as the interval for feeding at different ages, does not apply to the whole twenty-four hours. Even during the first week, the child is expected to skip two feedings during the night, making the interval four hours instead of two. By the end of the second month, the interval between the feedings at night becomes six hours, and at the end of the ninth month, six and one half hours.

"From personal observation we judge that in many cases children will do equally well if allowed a longer interval between feedings at night. The plan of feeding five times daily instead of six, may be begun at as early an age as six months in many instances."

MANNER OF FEEDING ARTIFICIAL FOODS.--All artificial foods are best fed with a teaspoon, as by this method liability to over-feeding and danger from unclean utensils are likely to be avoided. If a nursing-bottle is used, it should be of clear flint glass so that the slightest foulness may be easily detected, and one simple in construction, which can be completely taken apart for cleaning. Those furnished with conical black rubber caps are the best. Each time after using, such a bottle should have the cap removed, and both bottle and cap should be thoroughly cleansed, first with cold water, and then with warm water in which soda has been dissolved in the proportion of a teaspoonful to a pint of water. They should then be kept immersed in weak soda solution until again needed, when both bottle and cap should be thoroughly rinsed in clean boiled water before they are used. Neglect to observe these precautions is one of the frequent causes of stomach disturbances in young children. It is well to keep two bottles for feeding, using them alternately.

DIET FOR OLDER CHILDREN.--No solid food or table-feeding of any kind should be given to a child until it has the larger share of its first, or milk teeth. Even then it must not be supposed that because a child has acquired its teeth, it may partake of all kinds of food with impunity. It is quite customary for mothers to permit their little ones to sit at the family table and be treated to bits of everything upon the bill of fare, apparently looking upon them as miniature grown people, with digestive ability equal to persons of mature growth, but simply lacking in, stomach capacity to dispose of as much as older members of the family. The digestive apparatus of a child differs so greatly from that of an adult in its anatomical structure and in the character and amount of the digestive fluids, that it is by no means proper to allow a child to eat all kinds of wholesome foods which a healthy adult stomach can consume with impunity, to say nothing of the rich, highly seasoned viands, sweetmeats, and epicurean dishes which seldom fail to form some part of the bill of fare. It is true that many children are endowed with so much constitutional vigor that they do live and seemingly thrive, notwithstanding dietetic errors; but the integrity of the digestive organs is liable to be so greatly impaired by continued ill-treatment that sooner or later in life disease results. Till the age of three years, sterilized milk, whole-wheat bread in its various forms, such of the grains as contain a large share of gluten, prepared in a variety of palatable ways, milk and fruit toasts, and the easily digested fruits, both raw and cooked, form the best dietary. Strained vegetable soups may be occasionally added for variety. For from three to six years the same simple regimen, with easily digested and simply prepared vegetables, macaroni, and legumes prepared without skins, will be all-sufficient. If desserts are desirable, let them be simple in character and easily digestible. Tea, coffee, hot bread and biscuit, fried foods of all kinds, salted meats, preserves, rich puddings, cake, and pastries should be wholly discarded from the children's bill of fare.

It is especially important that a dietary for children should contain an abundance of nitrogenous material. It is needed not only for repairs, but must be on deposit for the purpose of food. Milk, whole-wheat bread, oatmeal, barley, and preparations of wheat, contain this element in abundance, and should for this reason be given great prominence in the children's dietary.

Flesh foods are in no way necessary for children, since the food elements of which they are composed can be supplied from other and better sources, and many prominent medical authorities unite in the opinion that such foods are decidedly deleterious, and should not be used at all by children under eight or ten years of age. Experiments made by Dr. Camman, of New York, upon the dietary of nearly two hundred young children in an orphan's home, offer conclusive evidence that the death rate among children from gastro-intestinal troubles is greatly lessened by the exclusion of meat from their dietary. Dr. Clouston, of Edinburgh, an eminent medical authority, states that in his experience, those children who show the greatest tendencies to instability of the brain, insanity, and immoral habits are, as a rule, those who use animal food in excess; and that he has seen a change of diet to milk and farinaceous food produce a marked change in their nervous irritability.

Scores of other authorities corroborate. Dr. Clouston's observation, and assert that children fed largely on flesh foods have capricious appetites, suffer more commonly from indigestion in its various forms, possess an unstable nervous system, and have less resisting power in general.

Candy and similar sweets generally given to children as a matter of course, may be excluded from their dietary with positive benefit in every way. It is true, as is often stated in favor of the use of these articles, that sugar is a food element needed by children; but the amount required for the purpose of growth and repair is comparatively small, and is supplied in great abundance in bread, grains, fruits, and other common articles of food. If an additional quantity is taken, it is not utilized by the system, and serves only to derange digestion, impair appetite, and indirectly undermine the health.

Children are not likely to crave candy and other sweets unless a taste for such articles has been developed by indulgence in them; and their use, since they are seldom taken at mealtime, helps greatly to foster that most pernicious habit of childhood--eating between meals. No food, except at their regular mealtimes, should be the universal rule for children from babyhood up; and although during their earliest years they require food at somewhat shorter intervals than adults, their meal hours should be arranged for the same time each day, and no piecing permitted. Parents who follow the too common practice of giving their little ones a cracker or fruit between meals are simply placing them under training for dyspepsia, sooner or later. Uninterrupted digestion proceeds smoothly and harmoniously in a healthy stomach; but interruptions in the shape of food sent down at all times and when the stomach is already at work, are justly resented, and such disturbances, if long continued, are punished by suffering.

The appetite of a child is quite as susceptible of education, in both a right and wrong direction, as are its mental or moral faculties; and parents in whose hands this education mainly rests should give the subject careful consideration, since upon it the future health and usefulness of their children not a little devolve. We should all be rulers of our appetites instead of subject to them; but whether this be so or not, depends greatly upon early dietetic training. Many a loving mother, by thoughtless indulgence of her child, in season and out of season, in dainties and tidbits that simply serve to gratify the palate, is fostering a "love of appetite" which may ruin her child in years to come. There are inherited appetites and tendencies, it is true; but even these may be largely overcome by careful early training in right ways of eating and drinking. It is possible to teach very young children to use such food as is best for them, and to refrain from the eating of things harmful; and it should be one of the first concerns of every mother to start her children on the road to manhood and womanhood, well trained in correct dietetic habits.

TABLE TOPICS.

"The wanton taste no flesh nor fowl can choose, For which the grape or melon it would lose, Though all th' inhabitants of earth and air Be listed in the glutton's bill of fare."

--Cowley.

Jean Jacques Rousseau holds that intemperate habits are mostly acquired in early boyhood, when blind deference to social precedents is apt to overcome our natural antipathies, and that those who have passed that period in safety, have generally escaped the danger of temptation. The same holds good of other dietetic abuses. If a child's natural aversion to vice has never been wilfully perverted, the time will come when his welfare may be intrusted to the safe-keeping of his protective instincts. You need not fear that he will swerve from the path of health when his simple habits, sanctioned by nature and inclination, have acquired the additional strength of long practice. When the age of blind deference is past, vice is generally too unattractive to be very dangerous.--Oswald.

That a child inherits certain likes and dislikes in the matter of food cannot be questioned, and does not in the least forbid the training of the child's taste toward that which is healthful and upbuilding; it merely adds an element to be considered in the training.--Sel.

Prevention is better than cure. It is worth a life effort to lift a man from degradation. To prevent his fall is better.--Gough.

A cynical French writer of the last century intending a satire upon the principles of vegetarianism adopted by Phillippe Hecquet, puts into the mouth of one of the characters in his book what, in the grossly voluptuous life of that country and time, the author no doubt imagined to be the greatest absurdities conceivable in reference to diet, but which, in the light of present civilization are but the merest hygienic truths. A doctor had been called to a gouty and fever-stricken patient. "Pray what is your ordinary diet?" asked the physician.

"My usual food," replied the patient, "is broth and juicy meat."

"Broth and juicy meat!" cried the doctor, alarmed. "I do not wonder to find you sick; such dishes are poisoned pleasures and snares that luxury spreads for mankind, so as to ruin them the more effectually.... How old are you, pray?"

"I am in my sixty-ninth year," replied the patient.

"Exactly," ... said the physician; "if you had drunk nothing else than pure water all your life, and had been satisfied with simple nourishment,--such as boiled apples for example,--you would not now be tormented with the gout, and all your limbs would perform their functions with ease."

Dr. Horace Bushnell says: "The child is taken when his training begins in a state of naturalness as respects all the bodily tastes and tempers, and the endeavour should be to keep him in that key, to let no stimulation of excess or delicacy disturb the simplicity of nature, and no sensual pleasure in the name of food become a want or expectation of his appetite. Any artificial appetite begun is the beginning of distemper, disease, and a general disturbance of natural proportion. Nine tenths of the intemperate drinking begins, not in grief and destitution, as we so often hear, but in vicious feeding."

Always let the food be simply for nourishment--never more, never less. Never should food be taken for its own sake, but for the sake of promoting bodily and mental activity. Still less should the peculiarities of food, its taste or delicacy ever become an object in themselves, but only a means to make it good, pure, wholesome nourishment; else in both cases the food destroys health.--Froebel.

Since what need mortals, save twain things alone, Crushed grain (heaven's gift), and steaming water-draught? Food nigh at hand, and Nature's aliment-- Of which no glut contents us. Pampered taste hunts out device of other eatables.

--Euripides.

FRAGMENTS & LEFT-OVER FOODS

Economy, one of the cardinal principles of success in the details of housekeeping, as in all other occupations in life, consists not alone in making advantageous use of fresh material, but in carefully preserving and utilizing the "left-over" fragments and bits of food which accrue in every household. Few cooks can make such perfect calculation respecting the desires and needs of their families as to provide just enough and no more, and the improvident waste of the surplus thus prepared, is in many homes fully equal to one half the first cost of the meal. Scarcely anything need ever be wasted--certainly nothing which was at first well cooked. There are ways of utilizing almost every kind of cooked food so that it will be quite as appetizing and nutritious as when first prepared.

All left-over foods, as grains, vegetables, or others of a moist character, should be removed to clean dishes before putting away. Unless this precaution is observed, the thin smears and tiny bits about the edges of the dish, which become sour or moldy much sooner than the larger mass, are apt to spoil the whole. They should also be set on ice or be kept in a cool, dry place until needed. Left-over foods of any kind, to be suitable again for use, must be well preserved. Sour or moldy fragments are not fit for food.

USES OF STALE BREAD.--If properly made from wholesome and nutritious material and well preserved, there are few other foods that can be combined into more varied and palatable dishes than left-over bread. To insure the perfect preservation of the fragments, the loaf itself should receive good care. Perfectly sweet, light, well-baked bread has not the same propensity to mold as a poorer loaf; but the best of bread is likely to become musty if its surroundings are not entirely wholesome. The receptacle used for keeping the loaves should be frequently washed, scalded, and well dried. Crumbs and fragments should be kept in a separate receptacle and as thoroughly cared for. It is well in cutting bread not to slice more than will be needed, and to use one loaf before beginning on another. Bread grows stale much faster after being cut.

Whole or half slices of bread which have become too dry to be palatable may be utilized for making zwieback, directions for the use and preparation of which are given on page 289.

Broken pieces of bread not suitable for zwieback, crusts, and trimmings of the loaf make excellent croutons, a most palatable accompaniment for soups, gruels, hot milk, etc. To prepare the croutons cut the fragments as nearly uniform in size as possible,--half-inch cubes are convenient,--and place them on tins in a warming oven to dry. Let them become crisply dry, and lightly browned, but not scorched. They are preferable to crackers for use in soups, and require so little work to prepare, and are so economical withal, that one who has once tried them will be likely to keep a supply on hand. The crumbs and still smaller fragments may be utilized for thickening soups and for various dressings and puddings, recipes for many of which are given in preceding chapters.

If crumbs and small bits of bread accumulate more rapidly than they can be used, they may be carefully dried, not browned, in a warming oven, after which put them in a mortar and pound them, or spread them upon an old bread board, fold in a clean cloth and roll them with a rolling pin until fine. Prepared thus, stored in glass fruit cans and put away in a dry place, they will keep almost indefinitely, and can be used when needed. For preparing escalloped vegetables of all kinds, these prepared crumbs are excellent; they give a fine, nutty flavor to the dish, which fresh crumbs do not possess.

LEFT-OVER GRAINS.--Left-over grains, if well kept, may be reheated in a double boiler without the addition of water, so as to be quite as palatable as when freshly cooked. Small quantities of left-over grains can be utilized for preparing various kinds of desserts, where the ingredients require previous cooking. Rice, barley, pearl wheat, and other whole grains can be satisfactorily used in soups in which a whole grain is required; oatmeal, rolled oats, corn meal, grits, etc., with the addition of a little milk and cream, may be made into delicious gruels; they may also be used advantageously in the preparation of vegetable soups, many of which are even improved by the addition of a few spoonfuls of well-kept cooked oatmeal or rolled oats. The left-over grains may also be utilized in a variety of breads, directions for the preparation of which are given in the chapter on Bread.

LEFT-OVER VEGETABLES.--Left-over portions of most varieties of vegetables can be best utilized for soups as stated on page 275. Cold mashed potato may be made into potato cakes as directed on page 237 of the chapter on Vegetables, where will also be found many other recipes, suited to the use of these left-over foods.

LEFT-OVER MEATS.--Most cook books offer numerous recipes for croquettes, hashes, and fried dishes prepared from remnants of meat and fish, which, although they serve the purpose of using up the fragments, are not truly economical, because they are generally far from wholesome. Most fragments of this character are more digestible served cold as a relish, or utilized for soups and stews, than compounded into fancy dishes requiring to be fried and highly seasoned or served with rich sauces.

LEFT-OVER MILK.--Small quantities of unsterilized milk or cream left over should always be carefully scalded, then cooled at once to a temperature of 60,° and put in a cool place, in order to keep it sweet and fresh until the next meal.

TABLE TOPICS.

"Care preserves what Industry gains. He who attends to his business diligently, but not carefully, throws away with one hand what he gathers with the other."--Colton.

"What does cookery mean?"

It means the knowledge of all fruits and herbs and balms and spices--it means carefulness, and inventiveness, and watchfulness, and willingness, and readiness of appliance. It means the economy of your great grandmothers and the science of modern chemists,--it means much tasting and no wasting.--Ruskin.

A penny saved is two pence clear A pin a day's a groat a year.

--Franklin.

Bad cooking is waste--waste of money and loss of comfort. Whom God has joined in matrimony, ill-cooked joints and ill-boiled potatoes have very often put asunder.--Smiles.

Never sacrifice the more precious things--time, health, temper, strength--in attempting to save the less precious--money.

--Sel.

Learn by how little life may be sustained and how much nature requires. The gifts of Cerea and water are sufficient nourishment for all peoples.--Pharsalia.

THE ART OF DINING

Human nature is so susceptible to externals, while good digestion is so dependent upon interior conditions, that all the accessories of pleasant surroundings--neatness, cheeriness, and good breeding--should be brought into requisition for the daily gathering of the family at mealtime. The dining room should be one of the airiest, choicest rooms in the house, with a pleasant outlook, and, if possible, with east windows, that the morning sun may gladden the breakfast hour with its cheering rays. Let plants, flowers, birds, and pictures have a place in its appointments, that the association with things bright and beautiful may help to set the keynote of our own lives in cheerful accord. A dark, gloomy, ill-ventilated room brings depression of spirits, and will make the most elaborate meal unsatisfactory; while the plainest meal may seem almost a feast when served amid attractive surroundings. Neatness is an important essential; any home, however humble, may possess cleanliness and order, and without these, all charms of wealth and art are of little account.

A thorough airing each morning and opening of the windows a few minutes after each meal to remove the odor of food, are important items in the care of the dining room. The furnishing may be simple and inexpensive,--beauty in a home is not dependent upon expense,--but let it be substantial, tasteful, harmonious in color and soft in tone, nothing gaudy or showy. Use no heavy draperies, and have no excess of ornament and bric-a-brac to catch dust and germs. A hard-finished wood floor is far superior to a carpet in point of healthfulness, and quite as economical and easy to keep clean. The general furnishing of the room, besides the dining table and chairs, should include a sideboard, upon which may be arranged the plate and glassware, with drawers for cutlery and table linen; also a side-table for extra dishes needed during the service of a meal.

An open fireplace, when it can be afforded, aids in ventilation as well as increases the cheerful aspect of the room.

A moveable china closet with glass encasements for keeping the daintier china, glass, or silver ware not in common use is often a desirable article of furniture in small homes; or a shallow closet may be built in the wall of the dining-room for this purpose. A good size for such a closet is twelve inches deep and three feet wide. Four shelves, with one or more drawers below, in which may be kept the best table napery, afford ample space in general. The appearance of the whole may be made very pleasing by using doors of glass, and filling in the back and sides of the shelves with velvet paper in dark-brown, dull-red, or any shade suitable for background, harmonizing with the general furnishing of the room. The shelves should be of the same material and have the same finish as the woodwork of the room. The upper side may be covered with felt if desired; and such artistic taste may be displayed in the arrangement of the china as to make the closet ornamental as well as convenient.

TABLE-TALK.--A sullen, silent meal is a direct promoter of dyspepsia. "Laugh and grow fat" is an ancient adage embodying good hygienic doctrine. It has long been well understood that food digests better when seasoned with agreeable conversation, and it is important that unpleasant topics should be avoided. Mealtime should not be made the occasion to discuss troubles, trials, and misfortunes, which rouse only gloomy thoughts, impair digestion, and leave one at the close of the meal worried and wearied rather than refreshed and strengthened. Let vexatious questions be banished from the family board. Fill the time with bright, sparkling conversation, but do not talk business or discuss neighborhood gossip. Do not let the food upon the table furnish the theme of conversation; neither praise nor apology are in good taste. Parents who make their food thus an especial topic of conversation are instilling into their children's minds a notion that eating is the best part of life, whereas it is only a means to a higher end, and should be so considered. Of all family gatherings the meals should be the most genial and pleasant, and with a little effort they may be made most profitable to all. It is said of Dr. Franklin that he derived his peculiarly practical turn of mind from his father's table talk.

Let themes of conversation be of general interest, in which all may take a part. If there are children, a pleasant custom for the breakfast hour is to have each in turn relate something new and instructive, that he or she has read or learned in the interval since the breakfast hour of the previous day. This stimulates thought and conversational power, while music, history, adventure, politics, and all the arts and sciences offer ample scope for securing interesting items.

Another excellent plan is the selection of a special topic for conversation for each meal or for the meals of a day or a week, a previous announcement of the topic being made, that all, even the youngest, may have time to prepare something to say of it. The benefits from such social intercourse around the board can hardly be over-estimated; and if thus the mealtime is prolonged, and too much appears to be taken out of the busy day, be sure it will add to their years in the end, by increasing health and happiness.

TABLE MANNERS.--Good breeding and true refinement are nowhere more apparent than in manners at table. These do not relate alone to the proper use of knife and fork, napkin and spoon, but to habits of punctuality, neatness, quietness, order, and that kind thoughtfulness and courteous attention which spring from the heart--"in honor preferring one another." The purpose of eating should not be merely the appeasement of hunger or the gratification of the palate, but the acquiring of strength for labor or study, that we may be better fitted for usefulness in the world. Consequently, we should eat like responsible beings, and not like the lower orders of animals.

Good table manners cannot be put on for special occasions and laid aside like a garment. Persons not wont to observe the rules of politeness in the every-day life of their own households can never deceive others into thinking them well bred on "company" occasions. Ease and refinement of manners are only acquired by habitual practice, and parents should early accustom their children by both precept and example to observe the requirements of good behavior and politeness at table. Elaborate details are not necessary. We subjoin a few of the more simple rules governing table etiquette:--

1. Eat slowly, never filling the mouth very full and avoiding all appearance of greediness.

2. Masticate thoroughly, keeping the lips closed. Eating and drinking should be noiseless.

3. Never speak with the mouth full, nor interrupt another when talking. Any remark worthy of utterance will keep.

4. Do not express a choice for any particular portion or dish, unless requested to do so; and do not find fault with the food. If by chance anything unpleasant is found in it, do not call the attention of others to the fact by either remark or manner.

5. Sit conveniently near the table, but not crowded up close against it; and keep the hands, when not in use to convey food to the mouth, in the lap, beneath the table, never resting upon the table, toying with knife, fork, or spoon.

6. Do not tilt back your chair, or lean upon the table with the elbow, or drum with the fingers.

7. It is contrary to good breeding to shovel one's food into the mouth with a knife. Everything which can be eaten with a fork should be taken with that utensil alone. If necessary, use the knife for dividing the food, and afterward the fork to convey it to the mouth. Use a spoon for soups and juicy foods.

8. Bread should be broken, not cut. In eating large fruits, like apples or pears, divide with a knife, and take in small portions, holding the knife by the handle rather than the blade.

9. Soup is eaten from the side of the spoon, which is filled without noisily touching the plate.

10. Seeds or stones to be rejected should be taken from the lips with a spoon, never with the fingers. The mouth should not go to the food, but the food to the mouth.

11. Do not crumble food about your plate, nor in any avoidable way soil the table linen.

12. Do not hang the napkin about the neck like a bib, but unfold and lay across the lap in such a manner that it will not slide to the floor. Carefully wipe the mouth before speaking, and as often at other times as may keep the lips perfectly clean of food and drink. At the close of a meal, if at home, fold the napkin neatly and place it in the ring. If at a hotel or away from home, leave the napkin unfolded by your plate.

13. Do not appear impatient to be served, and ordinarily at the home meals wait until all are served before commencing to eat. At a public table where waiters are provided, it is proper to begin eating as soon as the food is served. This is admissible because the wants of other guests are supposed to be similarly looked after.

14. Never reach across a neighbor's plate for anything. If something beyond him is needed, ask to have it passed to you.

15. Do not tilt your plate or scrape it for the last atom of food.

16. Drink very sparingly, if at all, while eating, and then do not pour the liquid down the throat like water turned from a pitcher.

17. Children should not be allowed to use their fingers to aid themselves in eating. If their hands are too small or too awkward to use a fork, a piece of bread or cracker may be held in the left hand to aid in pushing the food upon the fork or spoon.

18. To help one's self to butter or any other food from a common dish with one's own knife or spoon is a gross breach of table etiquette.

19. Never use the handkerchief unnecessarily at the table, and do not cough or sneeze if avoidable.

20. It is not considered proper to pick the teeth at table. If this becomes absolutely necessary, a napkin should be held before the mouth.

21. When a meal or course is finished, lay the knife and fork side by side upon the plate.

22. Except at a hotel or boarding house, it is not proper to leave the table before the rest of the family or guests, without asking the hostess to excuse you.

23. If a guest declines a dish, he need give no reason. "No, I thank you," is quite sufficient. The host or hostess should not insist upon guests' partaking of particular dishes, nor put anything upon their plates which they have declined.

THE TABLE.--None will deny that the appearance of the table affects one's enjoyment of the food upon it. A well-appointed table with its cloth, though coarse in texture, perfectly clean and neatly laid, its glass and china bright and shining, and the silver showing by its glistening surface evidence of frequent polishings, gives far more comfort and enjoyment than one where little attention is given to neatness, order, or taste. In many families, effort is made to secure all these important accessories when guests have been invited; but for common use, anything is considered "good enough for just one's own folks." This ought not to be, and mothers who permit such a course, need not be surprised if their children exhibit a lack of self-respect and genuineness as well as awkwardness and neglect of manners.

The table around which the family meals are taken, ought to be at all times the model of what it should be when surrounded by guests. As a writer has well said, "There is no silent educator in the household that has higher rank than the table. Surrounded each day by the family who are eager for refreshment of body and spirit, its impressions sink deep; and its influences for good or ill form no mean part of the warp and woof of our lives. Its fresh damask, bright silver, glass, and china, give beautiful lessons in neatness, order, and taste; its damask soiled, rumpled, and torn, its silver dingy, its glass cloudy, and china nicked, annoy and vex us at first, and then instill their lessons of carelessness and disorder. An attractive, well-ordered table is an incentive to good manners, and being a place where one is incited to linger, it tends to control the bad habits of fast eating; while, on the contrary, an uninviting, disorderly table gives license to bad manners, and encourages the haste which is proverbial among Americans. The woman, then, who looks after her table in these particulars, is not doing trivial work, for it rests with her to give silently these good or bad lessons in manners and morals to her household as they surround the daily board."

A well-appointed table requires very little time and labor. No pretense or ostentation is necessary; neatness and simplicity are far more pleasing.

SETTING THE TABLE.--Lay a piece of double-faced canton flannel underneath the tablecloth. Even coarse napery will present a much better appearance with a sub-cover than if spread directly upon the table. It will likewise lessen noise in changing courses and the likelihood of injury to the table from hot dishes. Spread the tablecloth evenly, without wrinkles, and so that the center fold shall be exactly in the middle, parallel with the sides of the table. Mats, if used, should be placed exactly straight and with regularity. If meat is served, spread a large napkin with points toward the center of the table at the carver's place, to protect the tablecloth. Place the plates upon the table, right side up, at even distances from each other and straight with the cloth and the edge of the table. Lay the napkins directly in front or at the right of each plate. Place the fork at the left, the knife on the right with the edge toward the plate, beyond this the soup spoon and two teaspoons, and at the front of these set the glass, cream glass, and individual butter plate if these are used.

A center piece consisting of a vase of freshly cut flowers, a pot of ferns, a jar of small plants in bloom, a dish of well-polished red apples, peaches, or other seasonable fruit, will add a touch of beauty and attractiveness. If the serving is to be done from the table by members of the family, place large spoons near dishes to be served, also the proper number and kind of separate dishes for the purpose. If fruit is to be served, a finger bowl should be placed for each person. If the service is by course, the extra dishes, knives, forks, and spoons needed, also the finger bowls, water service, and cold foods in reserve for a renewed supply or for other courses, should be made ready and arranged upon the sideboard.

The soup ladle should be placed in front of the lady of the house, who always serves the soup; and if meat is served, the carving knife and fork must, of course, be placed before the carver's place. The necessary dishes for each course should be brought on with the food, those for the first course being placed upon the table just a moment before dinner is announced.

The arrangement of all dishes and foods upon the table should be uniform, regular, and tasteful, so as to give an orderly appearance to the whole. The "dishing up" and arranging of the food are matters of no small importance, as a dull appetite will often be sharpened at the sight of a daintily arranged dish, while the keenest one may have its edge dulled by the appearance of a shapeless mass piled up with no regard to looks. Even the simplest food is capable of looking its best, and the greatest care should be taken to have all dishes served neatly and tastefully.

The table should not be set for breakfast the night before nor kept so from one meal to another, unless carefully covered with a cloth thick enough to prevent the dust from accumulating upon the dishes. The plates and glasses should then be placed bottom-side up and turned just before mealtime. No food of any kind should ever be allowed to remain uncovered upon the table from one meal to another. The cloth for covering the table should be carefully shaken each time before using, and always used the same side up until washed.

Plates and individual meat dishes should be warmed, especially in winter; but the greatest care should be taken that no dish becomes hot, as that not only makes it troublesome to handle, but is ruinous to the dishes.

THE SERVICE OF MEALS.--There are few invariable rules for either table-setting or service. We will offer a few suggestions upon this point, though doubtless other ways are equally good. A capital idea for the ordinary home meal, when no servant is kept, especially if in the family there are older children, is to make different members of the family responsible for the proper service of some dish or course. The fruit, which should be the first course at breakfast, may be prepared and placed upon fruit plates with the proper utensils for eating--napkins and finger bowls at each place before the meal is announced. If apples or bananas are served, a cracker should be placed upon each plate to be eaten in connection with the fruit. Oranges and grapes are, however, to be preferred when obtainable; the former may be prepared as directed on page 180. The hot foods may be dished, and the dishes placed on a side table in a bain marie, the hot water in which should be as deep as the food within the dishes. The foods will thus be in readiness, and will keep much better than if placed upon the table at the beginning of the meal. When the fruit is eaten, some member of the family may remove the fruit plates, and bring the hot grains, toasts, and other foods, placing them, together with the necessary individual dishes, before those who have their serving in charge. One member may be selected to pass the bread, another to dish the sauce, etc.; and thus each child, whether boy or girl--even those quite young--may contribute to the service, and none be overburdened, while at the same time it will be a means of teaching a due regard for the comfort and enjoyment of others.

If the meal is dinner, usually consisting of three courses, after the soup has been eaten, it may be the duty of some member of the family to remove the soup plates and place the vegetables, grains, and meats if any are to served, before those chosen to serve them. At the close of this course, another may remove the dishes and food, crumb the cloth, and place the dessert, with the proper dishes for serving, before the lady of the house or her oldest daughter, one of whom usually serves it.

If a servant is employed, the following is an excellent plan of service: The soup plates or bowls should be placed hot upon the table, with the tureen of soup before the lady of the house, and the glasses filled before the dinner is announced.

Grace having been said, the servant removes the cover of the soup tureen, and standing at the left of the lady, takes up with her left hand a soup plate, which she changes to the palm of her right hand and holds at the edge of the soup tureen until the lady has filled it, then carries it, still holding it upon the palm of the hand, and places it before the head of the table. In the same manner all are served to soup. If bowls instead of plates are used, a small silver or lacquered tray may be used on which to carry the bowl. While the soup is being eaten, the servant goes to the kitchen and brings in the hot dishes and foods for the next course, and places them upon the side table. When the soup has been finished, beginning with the one who sits at the head of the table, the servant places before each person in turn a hot dinner plate, at the same time removing his soup plate to the sideboard or pantry. After changing all the plates, she removes the soup tureen, and if meat is to be served, places that before the carver with the individual plates, which, when he has placed a portion thereon, she serves to each in turn; then she takes the potato and other vegetables upon her tray, and serves them, going to the left of each person when passing them a dish, but placing individual dishes at the right; next she passes the bread, refills the glasses, taking each one separately to the sideboard, and then serves the grains.

When every one has finished the course, she begins the clearing of the table by first removing all large dishes of food; after that the plates and all soiled dishes, mats, and all table furniture except the glasses, napkin rings, and center-pieces. Lastly she removes all crumbs with a brush or napkin. When done, she places in front of each person a plate with a doily and finger bowl upon it, and then brings the dessert and dessert dishes, placing them before the lady of the house, and passes these for her as in the other courses. If the dessert is pudding, a spoon or fork should be placed on the plate at one side of the finger bowl. If the dessert is fruit, a fruit napkin may be used in place of the doily, the real purpose of which is to prevent the bowl from sliding about the plate in moving it. A fork and silver knife, or knife and spoon as the fruit may require, should be served with it.

GENERAL SUGGESTIONS FOR WAITERS.--In serving a dish from which people are expected to help themselves, always go to the left side.

Soup, food in individual dishes, clean plates, and finger bowls should be set down before people at their right hand.

When removing soiled dishes after a course, always exchange them for clean ones, remembering that the only time when it is allowable to leave the table without plates is when it is being cleared for the dessert.

In serving grains either dish them in small dishes before serving or pass clean saucers at the same time for each to help himself, and in all cases see that each person is served to cream, sugar, and a teaspoon, with grains.

Pass the bread two or three times during each meal, and keep careful watch that all are well supplied.

Pour hot milk and all beverages on the side table; fill only three fourths full, and serve the same as anything else in individual dishes, placing the glass at each person's right hand.

Waiters should be noiseless and prompt, and neatly attired in dress suitable to their occupation.

SUGGESTIONS CONCERNING DINNER PARTIES.--Much of the success of a dinner party depends upon the guests selected; and the first point for consideration by the lady who decides upon entertaining her friends thus, should be the congeniality of those whom she desires to invite, remembering that after the first greetings the guests see very little of their hostess, and consequently their enjoyment must largely depend upon each other. It is customary to issue invitations in the name of the host and hostess, from five to ten days in advance of the occasion. Printed or written invitations may be used. The following is a proper form:--

Mr. and Mrs. George Brown request the pleasure of Mr. and Mrs. Henry Clark's company at dinner December 5th, at four o'clock. 24 Maple Avenue.

If the dinner is given in especial honor to some stranger, a second card is inclosed on which is written:--

To meet

Mrs. Harold Brooks of Philadelphia.

Invitations to a dinner should be promptly accepted or declined, and if accepted, the engagement should on no account be lightly broken.

Unless one has a large establishment, and is very sure of good service, the bill of fare selected should not be an elaborate one, and the choice of dishes should be confined to those which one is used to preparing, and which in cost will not exceed one's means. It is the quality of the dinner which pleases, and not the multiplicity of dishes. Small dinners for not less than six or more than ten guests are always the most pleasant, and for those of moderate means or those unaccustomed to dinner-giving are by far the most suitable.

The arrangement and adornment of the table afford an opportunity for the display of much artistic taste and skill. An expensive outlay is by no means necessary, as highly pleasing effects may be produced by the addition of a few choice, well-arranged flowers or blossoming plants to a table already well laid with spotless linen, bright silver, and clean glass and china ware. A profusion of ornament should be avoided, large pieces of plate, and high, elaborate designs of flowers or fruit should not be used, as they obstruct the intercourse of the guests.

A center piece of flowers, with a small bouquet tied with ribbon for each guest, is quite sufficient. Low dishes filled with violets or pansies; a basket filled with oranges, mingled with orange leaves and blossoms; bowls of ferns and roses; a block of ice wreathed in ferns, with an outer circle of water lilies; dishes of vari-colored grapes resting amid the bright leaves of the foliage plant, are some of many pleasing designs which may be employed for the adornment of the dinner table. The amount of space occupied with decorations must depend upon the style of service employed. If no calculation need be made for placing the different dishes composing the dinner, a strip of colored plush or satin bordered with ivy, smilax, or some trailing vine, is quite frequently used for the decoration of a long table.

A very pleasing custom consists in selecting some especial color for the decorations with which the table napery, dishes, and even the food to be served shall accord; as, for example, a "pink" dinner, with roses as the chief flower, strawberries, pink lemonade, and other pink attractions; or a "yellow" luncheon, served on napery etched with yellow, with vases of goldenrod for center pieces, and dainty bouquets of the same tied with yellow ribbon at each plate, while yellow tapers in golden candlesticks cast a mellow light over all, during the serving of a bill of fare which might include peaches and cream, oranges, pumpkin pie, and other yellow comestibles.

The menu cards afford much opportunity for adding attractiveness to a company dinner. If one possesses artistic skill, a floral decoration or a tiny sketch, with an appropriate quotation, the guest's name, and date of the dinner, make of the cards very pleasing souvenirs. A proper quotation put after each dish is much in vogue as a means of promoting conversation. The quotations are best selected from one author.

There are no absolute rules for the service of company dinners, much depending upon social conditions and established customs. Two modes are in general use,--placing the dishes upon the table to be dished by the host and hostess, and placing all food upon the side table to be dished and served by a waiter. When the latter method is used, it is quite customary to place the plates of soup upon the table before dinner is announced. As many knives, forks, and spoons as will be needed for the courses may be placed beside each plate, or they may be brought in with the course, as preferred. Clean plates are necessary for every course. The manner of serving is essentially like that already described.

Care should be taken to have the dining room at an agreeable temperature, neither too warm nor too cold.

At large dinner parties, each gentleman, as he enters, receives a card upon which is written the name of the lady he is to take in to dinner, to whom the hostess at once presents him. When dinner is announced, the host leads the way with the oldest or most distinguished lady or the one to whom the dinner is given, while the hostess follows last, with the most honored gentleman. The host places the lady whom he escorts on his right. If the number is small, the host indicates the places the guests should occupy as they enter the room; if the party is large, the menu card at each plate bears the name of the guest for whom it is designed. The lady escorted by the host should be the first one served.

Soup is always taken and tasted, whether liked or not; after the first course, it is proper to accept or refuse a dish, as preferred.

No well-bred hostess ever apologizes for the food upon her table or urges anything upon her guests when once declined. No orders should be given to servants during the meal; everything that will contribute to the proper serving of the dinner should be arranged beforehand, and all necessary instructions given.

At the close of the dinner, the hostess gives the sign for retiring.

TABLE TOPICS.

A meal--what is it? Just enough of food To renovate and well refresh the frame, So that with spirits lightened, and with strength renewed, We turn with willingness to work again.

--Sel.

Do not bring disagreeable things to the table in your conversation any more than you would in your dishes.--Sel.

Courtesy in the mistress of the house consists in feeding conversation; never in usurping it.--Mme. Swetchine

Good humor and good health follow a good meal; and by a good meal we mean anything, however simple, well dressed in its way.--Smiles.

Unquiet meals make ill digestion.--Shakespeare.

Eat slowly and do not season your food with care.--Sel.

To rise from the table able to eat a little more is a proverbially good rule for every one. There is nothing more idiotic than forcing down a few mouthfuls, because they happen to remain on one's plate after hunger is satisfied, and because they may be "wasted" if left. It is the most serious waste to overtax the stomach with even half an ounce more than it can take care of.--Sel.

I pray you, O excellent wife! cumber not yourself and me to get a curiously rich dinner for this man and woman who have just alighted at our gate.... These things, if they are desirous of them, they can get for a few shillings at any village inn; but rather let that stranger see, if he will, in your looks, accents, and behavior, your heart and earnestness, your thought and will, that which he cannot buy at any price in any city, and which he may travel miles and dine sparely and sleep hardly to behold.--Emerson.

AFTER MEAL TIME

To no other department of domestic work perhaps is so little thought given or so little science applied as to the routine work of clearing the table and washing the dishes after mealtime. Any way to accomplish the object, seems to be the motto in very many households. But even for these prosaic tasks there is a best way, which, if employed, may make of an otherwise irksome service a really pleasurable one.

CLEARING THE TABLE.--First of all, put back the chairs, and brush up the crumbs from the floor, then collect all untouched foods and store them away in clean dishes; next gather the silver, place it handles upward in pitchers or other deep dishes, and pour hot water over it. For gathering the silver a compartment tray in which knives, forks, and spoons may be placed separately is important. Many of the scratches and marks on their silver ware, which housekeepers deplore, come from the careless handling together of forks, knives, and spoons. Now in a deep basin upon a tray, collect all the refuse and partly eaten foods, carefully emptying cups, glasses, finger bowls, etc., and scraping all dishes which contained food as clean as possible; for no crumbs or particles of food should be introduced into the dishwater. Pile the dishes as fast as cleaned upon a second tray in readiness for washing. It saves much liability of breakage in transferring from the dining room to the kitchen, if each kind of soiled dishes is packed by itself.

Wipe carefully, if not needing to be washed, and replenish all salts, granola cups, and sugar bowls before putting away. Gather the soiled napkins for the laundry, and put those clean enough to be used again in their proper places. Especial care must be taken, however, so to designate those reserved for future use that each shall receive the same again, as nothing is more disgusting to a sensitive person than to be tendered a napkin which has been used by some one else. Some form of napkin holder should be considered an essential part of the table furnishing. If rings cannot be afforded, ordinary clothes pins, gilded and decorated with a bit of ribbon, make very pretty substitutes.

Brush the tablecloth, fold in its creases, also the sub-cover of canton flannel, and lay both away until again needed.

Washing the Dishes.--Plenty of hot water and clean towels are the essential requisites for expeditious and thorough dish-washing. A few drops of crude ammonia added to the water will soften it and add to the luster of the silver and china. Soap may be used or not according to circumstances; all greasy dishes require a good strong suds. There should also be provided two dish drainers or trays, unless there is a stationary sink with tray on which to drain the dishes. For washing glassware and fine china, papier-maché tubs are preferable to anything else, as they are less liable to occasion breakage of the ware. If many dishes are to be washed, frequent changes of water will be necessary as the first becomes either cold or dirty. Perfectly sweet, clean dishes are not evolved from dirty dishwater. The usual order given for the washing of dishes is, glasses, silver, fine china, cups, saucers, pitchers, plates and other dishes. This is, however, based upon the supposition that cups and saucers are used for beverages, and plates are soiled by the use of various greasy foods; but in families where tea and coffee and animal foods are dispensed with, and saucers are used for grains with cream dressing, the plates are often cleaner than the saucers and should be washed first.

The general rule to be followed is always to wash the dishes least soiled first, and all of one kind together. The latter item is specially important, since much of the nicking of dishes and breaking of handles from cups, covers, and pitchers is the result of piling dishes promiscuously together while washing.

It is quite as easy to finish washing one kind before beginning on another as to do it in any less safe and systematic way, and if wiped in the same order, it does away with the need of sorting when putting the dishes away.

If for any reason the dishes must wait for a time before being washed, the best plan is to pack them carefully into large pans, cover with warm water, and let them soak. When ready to wash them, prepare hot suds and clear water for rinsing in additional pans. Do not use too hot water, as a high temperature will break glass and "check" the enamel of ordinary ware. The law of expansion holds good with both china and glassware, and all glass and glazed wares should be dipped into hot water in such a manner that all its surfaces may receive the heat and expand together.

All dishes used for milk should be first thoroughly rinsed in cold water before being washed in hot water or suds.

Be sure that the inside of all cups and pitchers is thoroughly clean. It is a good plan to have a mop made by fastening finger-lengths of coarse cotton twin to a suitable handle, for washing the inside of pitchers.

In cleaning forks, spoons, or cups, which have been employed in beating or eating eggs, rinse them in cold water before putting them into hot suds, as hot water cooks the egg and causes it to adhere. Common table salt is said to be excellent for removing the egg tarnish from silver. Clean Dover egg beaters by beating a dish of cold water, or by holding under a stream of cold water from the faucet, then carefully rinse and wipe perfectly dry. Do not put the upper part of the beater into hot water, as it will remove the oil from the wheels so that they will not work easily.

Grain-boilers and mush-kettles should be allowed to cool, then filled with cold water and allowed to soak during the meal hour, when they can be easily cleaned.

Tin dishes should be washed with hot suds as soon as possible after using.

For cleaning; iron pots, use soft water and soap or washing-soda with a wire dishcloth or kettle scraper. If the food adheres to the sides, fill with cold water and soak. Kettles and all dishes placed over a fire should be cleaned on the outside as well as the inside. To remove the soot, rub first with pieces of dry paper and afterward with damp paper; then wash with hot suds and a cloth. Kettles and saucepans burned on the inside may he cleaned by putting a little cold water and ashes in them and allowing them to soak on the range until the water is warm. Porcelain-lined and granite-ware utensils stained from food burning on, may be cleaned after soaking for a time in a solution of sal-soda, which may be prepared by pouring boiling water over the soda in the proportion of two pints of water to one pound of sal-soda, and stirring until dissolved. It may be prepared in quantity and stored in a stone jar until needed.

Wash wooden ware and bread boards with cold water and sand soap. In scraping dough from the bread board, always scrape with the grain of the wood and be careful not to roughen the surface.

Steel knives and forks with ivory or wooden handles should not be put into dishwater. Hot water will expand the steel and cause the handles to crack. Wash them thoroughly with the dishcloth, scour with bath brick, and wipe dry.

All tin and iron dishes should be thoroughly dried before putting away, to prevent rusting.

If draining is considered preferable to wiping dishes, a good plan, if one has not a patent dish drainer, is to fold an old tablecloth in several thicknesses and spread upon the table. Wash the dishes carefully and rinse in hot water. Place a cup or bowl bottom upward, lay a plate on each side, then one between and above them, with two more on the outside, and so on, not permitting them to touch more than necessary.

DISHCLOTHS AND TOWELS.--No dishes or utensils can be well cared for without good, clean dishcloths and towels, and plenty of them. An excellent dishcloth may be either knit or crocheted in some solid stitch of coarse cotton yarn. Ten or twelve inches square is a good size. Several thicknesses of cheese-cloth basted together make good dishcloths, as do also pieces of old knitted garments and Turkish toweling. If a dish mop is preferred, it may be made as follows: Cut a groove an inch from the end of a stick about a foot in length and of suitable shape for a handle; cut a ball of coarse twine, into nine-inch lengths, and lay around the stick with the middle of the strands against the groove; wind a fine wire or cord around the twine to fasten it in the groove; then shake down the twine, so it will lie all one way like a mop, and fasten it to the handle by tying a second cord around it on the outside.

Towels for drying dishes should be of three different grades,--fine ones without lint for glass, silver, and fine china; coarser ones for the ordinary table ware, and still another quality for pans, kettles, and other kitchen ware. The right size is a yard in length and half as wide, with the ends hemmed. As to material, fine checked linen is usually employed for glass and silver towels, and crash for ordinary dishes, for iron and tinware towels which have become somewhat worn, or a coarse bag opened and hemmed, may be used. Old, half-worn tablecloths may be cut into excellent dish towels.

It is of the greatest importance that all dishcloths, mops, and towels be kept perfectly sweet and clean. Greasy dishcloths and sour towels are neither neat nor wholesome and are a most fertile source of germs, often breeding disease and death. After each dish washing, the dishcloth, towels, and mops should be thoroughly washed in hot water with plenty of soap, well rinsed and hung up to dry either upon a line out of doors or a rack made for the purpose near the kitchen range. If care is always taken to clean the dishes as much as possible before washing and to change the suds as often as they become dirty, the towels will not be hard to keep clean and sweet-smelling. Those used during the week should go into the wash as regularly as other household articles. Dish towels are also much better for being ironed. It gives them a "surface" which facilitates the drying operation.

THE CARE OF SILVER, GLASS, ETC.--If silver is well washed in hot water containing a few drops of ammonia, and carefully dried with a fine, soft towel, it will keep bright for a long time without other cleaning. If special cleaning is necessary, try the following: Place the silver in a pan of hot water, then with a soft cloth, soaped and sprinkled with powdered borax, scour the silver well; afterward rinse in clear cold water, and dry with a clean cloth. If a more thorough cleaning is needed, apply moistened Spanish whiting with a silver brush and soft flannel, afterward polishing with dry whiting and chamois skin. Frequent scouring should be avoided by careful washing, as too much rubbing wears out plated ware and dulls the best of silver. Silver ware and plate which is not in ordinary use can be kept from tarnishing by varnishing with collodion, a solution of gun-cotton in ether. The articles should be carefully brushed in this colorless varnish with an elastic brush, taking care that the entire surface is covered. The film of collodion will protect the underlying metal from the action of the sulphurous vapors to which is due the blackening of silver.

Tinware which has become blackened may be made to look bright and shining again by rubbing with a damp cloth dipped in sal-soda. Afterward wipe dry. Sand soap or sapolio may be used for the same purpose.

Cut-glass ware which has become in any way blurred or tarnished can be restored by polishing it with a soft piece of newspaper. First rub well with a piece slightly moistened and afterward repeat the process with dry paper. Rubbing with a soft brush dipped in fine, soft whiting is another method often employed for the same purpose. Cut-glass water-bottles dim or stained on the inside are best cleaned by rinsing with dilute muriatic acid, then carefully rinsing several times in clear cold water to remove all trace of the acid, which is a poison.

All fine china should be handled carefully in washing and drying. There will be less danger of breakage if the china is gradually heated by allowing it to stand in a pan of warm water before being put into hot water. The same is true of all table ware, and is of especial importance in cold weather.

Brass faucets and other brass or copper articles may be cleaned by rubbing with whiting wet with aqua ammonia.

Yellowed ivory handles may be restored to their original whiteness by rubbing with sandpaper and emery; mineral soap or pumice stone may be used for the same purpose. Nice table cutlery packed away for a season may be kept from rusting by covering the metal portion with a thin coating of paraffine. Rust may be removed from steel by scouring with emery and oil; but if there is much corrosion, some weak muriatic acid will be needed. This, however, will take some of the metal with the rust, and must be washed off quickly.

Trays and japanned goods should never have boiling water poured over them, as it will make the varnish crack and peel. If a tray is badly soiled, wet with a sponge moistened in warm water and soap, and rub with a dry cloth; if it looks smeary, dust on a little flour and rub again. Marks and scratches may sometimes be removed by rubbing with a flannel cloth dipped in sweet oil.

CARE OF THE TABLE LINEN.--Much of the attractiveness of the table depends upon the linen used; if this is not well cared for, the finest table ware cannot make up for the defect.

Stains upon table linen made by acids and vinegar may be removed by simply washing in clear water; berry stains are easily taken out by pouring boiling water over them; peach stains are best removed by soaking for some time in cold water and then washing with soap before allowing warm water to touch them. Chlorine water or a solution of chloride of lime will remove fruit stains, and vegetable colors. Coffee stains rubbed with a mixture of warm water and the yolk of egg, are said to disappear when the mixture is washed off with clean warm water. Sour buttermilk well rubbed into the material, dried in, and afterward washed out in several waters, is said to be effectual in removing tea stains. All stains should be removed as soon as possible after being made, and always before putting the linen into the wash.

In washing table linen, housekeepers should remember that hard rubbing is the worst wear which it can receive. If soaked over night, a gentle squeezing will usually be quite sufficient to remove all soil, or if a little borax (a handful to ten gallons of water) or household ammonia in the proportion of two tablespoonfuls to a pail of water be added, two or three hours' soaking will suffice. Care should also be taken in hanging and fastening properly upon the line. Fold the cloth over the line six or eight inches at least, and in such a manner as to keep the thread straight, and fasten with three or more clothes pins. Table linen is often sadly frayed at the corners by being pinned so that all strain comes upon the corners, and if left to whip in the wind, is soon ruined. Napkins in summer are much nicer if dried upon the grass. Only the merest trifle of starch, if any, should be used for table linen.

Table linen should be taken from the line while still damp, folded evenly lengthwise with the selvage together, then folded lengthwise again, rolled tight, and wrapped in damp towels so that the outside will not become dry, and ironed the same day. The irons should be heavy and as hot as possible without danger of scorching, and the board should be well padded with several thicknesses of flannel. Iron the linen in single folds, keeping a damp cloth over portions which will not be immediately reached. When the entire surface has been ironed, fold evenly lengthwise and with the selvage edges toward the ironer, again go over the entire upper side; then fold with the just completed portion inside, iron again, and so continue until the whole is ironed and folded. Both napkins and tablecloths are ironed in this way. They should be thoroughly dried with the iron and well aired before being laid away, in order to bring out the patterns well and to give them the desirable glossy finish.

Colored table linen should be washed in tepid water containing a little powdered borax, which serves to set the color. Very little, if any, soap should be used. Rinse in tepid water containing a small quantity of boiled starch; dry in the shade, and iron while yet damp.

Table linen should be carefully darned at once when it begins to wear and become thin, and may thus be preserved for a long time. When new, it should be washed before being made up, and the threads raveled or drawn, so as to make the ends exactly straight. Napkins should be washed before being cut apart. When not required for regular use, the linen should be folded loosely, and laid away without ironing in some place where it will not be subjected to pressure. When needed, it can be quickly dampened and ironed.

THE GARBAGE.--What to do with the waste accumulating from preparation of foods is a question of no small importance. The too frequent disposition of such material is to dump it into a waste-barrel or garbage box near the back door, to await the rounds of the scavenger. Unless more than ordinary precautions in regard to cleanliness are observed, such a proceeding is fraught with great danger. The bits of moist food, scraps of meat, vegetables, and other refuse, very quickly set up a fermentative process, which, under the sun's rays, soon breeds miasm and germs; especially is this true if the receptacle into which the garbage is thrown is not carefully cleaned after each emptying.

A foul-smelling waste-barrel ought never to be permitted under any circumstances. The best plan is to burn all leavings and table refuse as fast as made, which may be done without smell or smoke by opening all the back drafts of the kitchen range, and placing them on the hot coals to dry and burn. Some housekeepers keep in one end of the sink a wire dish drainer into which all fruit and vegetable parings are put. If wet, the water quickly drains from them, and they are ready to be put into the stove, where a very little fire soon reduces them to ashes. All waste products which cannot well be burned, may be buried at a distance from the house, but not too much in one spot, and the earth should be carefully covered over afterward. Under no circumstances should it be scattered about on the surface of the ground near the back door, as heedless people are apt to do.

If the table refuse must be saved and fed to animals, it should be carefully sorted, kept free from all dishwater, sour milk, etc., and used as promptly as possible. It is a good plan to have two tightly covered waste pails of heavy tin to be used on alternate days. When one is emptied, it may be thoroughly cleansed and left to purify in the air and sunshine while the other is in use. Any receptacle for waste should be entirely emptied and thoroughly disinfected each day with boiling suds and an old broom. This is especially imperative if the refuse is to be used as food for cows, since the quality of the milk is more or less affected by that of the food.

TABLE TOPICS.

A woman cannot work at dressmaking, tailoring, or any other sedentary employment, ten hours a day, year in and out, without enfeebling her constitution, impairing her eyesight, and bringing on a complication of complaints; but she can sweep, cook, wash, and do the duties of a well-ordered house, with modern arrangements, and grow healthier every year. The times in New England when all women did housework a part of every day, were the times when all women were healthy.--Harriet Beecher Stowe.

The best ways are commonly the easiest ways and those that give most comfort to the household. Know how is a great labor-saving invention, on which there is no patent.--Sel.

Who sweeps a room as for God's law Makes that and th' action fine.

--George Herbert.

A YEAR'S BREAKFASTS & DINNERS

What to get for the family meals is frequently a most perplexing problem, especially when one remembers the many important points that should enter into the arrangement of the daily bill of fare. A well-arranged menu should be composed of articles which supply the requisite amount of food elements for proper nutrition, palatably prepared. These should be adapted to the season and also to the family purse. There should be an agreeable and pleasing change from day to day, with never too great variety at one meal, and no incongruous association of foods that do not harmonize, upon the same bill of fare. The amount of time and strength available for the preparation of the meal must also receive consideration. The problem would be easier of solution could one select her menu wholly from fresh material each time; but in most households the odds and ends and "left-over" foods must be utilized, and if possible compounded into dishes that will not have the savor of yesterday's breakfast or dinner.

The making of a bill of fare offers opportunity for thought and study under all circumstances; but it is often particularly difficult for the housewife long accustomed to the use of foods of a different character, to make up a menu of hygienic dishes properly adapted to all requirements. For such of our readers as need aid in this direction, we give in this chapter bills of fare for fifty-two weeks' breakfasts and dinners. Not that we presume to have arranged a model dietary which every one can adopt,--individual preferences, resources, and various other conditions would preclude that,--but we have endeavored to prepare a list of menus suitable for use should circumstances admit, and which we trust may be found helpfully suggestive of good, hygienic living.

We have given meats no place upon these bills of fare, as we wished particularly to illustrate how good, substantial menus of appetizing variety can be provided without their use; but such of our readers as desire this class of foods will have no difficulty in supplementing the bills we have arranged by adding such meats as accord with their tastes and purses, while our chapter on Meats will give them all needed information as to their preparation.

In arranging the bills of fare it has been presupposed that the housewife has provided herself with at least a moderate allowance of canned or dried vegetables and fruits during their season, for use throughout the year. Effort has also been made to suggest an ample variety of seasonable and wholesome articles and to make provision for any probable left-over foods; and to illustrate how by planning and thinking beforehand the same material may be used to form the base of two different dishes for successive days, enough of which for both may often be cooked at the same time, thus economizing in time and fuel.

No particular year has been taken, as we desired the menus to be adapted to all years, and as no dates could be given, we have taken even weeks, ending each with a Sabbath menu, beginning with the first month of the year.

A third meal, if desired, whether it be luncheon or supper, should, for health's sake, be so simple in character that we have not deemed it necessary to give bills of fare. Breads, fruits, and grains, with milk, cream, and some simple relish, tastefully served, offer ample provision for a healthful and nourishing repast.

No mention has been made of beverages upon the bills of fare. If any are used, hot milk or caramel coffee are to be preferred. Cooked fruit, either fresh, dried, or canned, is desirable for every meal, but the kind--as also of the fresh fruit upon the breakfast bill--may be arranged according to individual preferences and resources. The use of cream, sugar, and other accessories should be suited to circumstances.

It is intended that croutons be served with the soups, and in arranging the variety of breads, an effort has been made to provide one of harder texture for use with grains and other soft foods. The wafers mentioned are the whole-wheat and gluten wafers manufactured by the Sanitarium Food Co., which by many families are considered more convenient for general use as a hard bread than the crisps, sticks, etc., which upon some of the menus are designed for the same purpose.

Less variety may be used, and changes made to suit the taste and circumstances of those providing and partaking of the meals; but whatever is subtracted should still leave upon the bill of fare the more nutritious articles, like grains, whole-wheat bread, and other foods rich in nerve and muscle forming elements.

Whether the housewife follows the bills of fare given with such modifications as are best suited to the needs of her household, or provides some of her own choosing, she will find it a great saving of vexation and trouble to make them out for several days or a week ahead, at one time, rather than from day to day or from meal to meal. She can then plan her work and her resources so as the more nearly to make "both ends meet," and can provide a more varied fare, while if changes are needed, they can be easily made by substituting one article for another, as circumstances demand.

In the arrangement of her menus she will find it well to select first the grain and breads to be used, since being among the most nutritious of all foods, they may well form the chief and staple food, around which all other articles upon the bill of fare are grouped. If the grain chosen be rice, farina, or one largely composed of starch, the remainder of the menu should include some foods rich in nitrogenous elements, such as macaroni, whole-wheat or Graham breads, the legumes, eggs, etc. If the choice of grain be one containing a high percentage of nitrogenous material, less of this element will be required in the accompanying foods. As an aid in determining the nutritive value of any given food substance, the following table, presenting the results of the chemical analysis of the more common articles used as food, which we have compiled from the most recent scientific authorities, will be found helpful:--

TABLE SHOWING THE NUTRITIVE VALUES OF COMMON FOOD SUBSTANCES.

(1)Water. (2)Albuminous elements. (3)Starch. (4)Grape Sugar. (5)Cane Sugar. (6)Free Fat. (7)Free Acid.

GRAINS. FOOD SUBSTANCES (1) (2) (3) (4) (5) (6) (7) Wheat, Poland 13.2 21.5 61.9 X 1.5 X Mich. White 12.8 11.6 71. X 1.3 X " Diehle 12.2 13.8 72.2 X X X Japanese 12.4 16.5 65.1 X 1.6 X Rye, Winter 8.7 11. 74.6 X 1.9 X German 8. 14. 78. X X X Barley 24. 10.5 66.7 X 2. X So. Russian 4. 12.7 70.9 X X X Oats 12. 10.7 58.3 X 7.8 X Corn, Flint 13.1 10.2 68.5 X 4.8 X Dent 13.4 9.4 68.5 X 5. X Sweet 13.4 11.4 62.7 X 7.8 X Rice 12.6 6.7 78.5 X .9 X Millet 11.8 10.5 68.2 X 4.2 X Buckwheat 12.7 10. 71.8 X 1.4 X Iceland Moss 16. 22. 36.3 X 1.4 X

FLOUR. FOOD SUBSTANCES (1) (2) (3) (4) (5) (6) (7) Graham 13. 11.7 69.9 X 1.7 X Wheat 11.6 11.1 75.4 X 1.1 X Rye 13.7 11.6 69.7 X 2. X Barley 14.8 11.4 71.2 X 1.5 X Oat 7.7 15.1 67.2 X 7.1 X Corn 14.2 9.7 69.5 X 3.8 X Buckwheat 13.5 8.9 74.3 X 1.6 X Bean 10.3 23.2 59.4 X 2.1 X Pea 11.4 25.2 57.2 X 2. X Banana 14.9 2.9 77.9 X .5 X Arrowroot 18. X 82. X X X

BREADS. FOOD SUBSTANCES (1) (2) (3) (4) (5) (6) (7) Barley 12.4 9.4 64.4 4.7 1. X Whole Wheat 13. 8.7 60. 4. 6. X White 45.1 5.3 46. 2.3 .8 X Rye 42.3 6.1 46.9 2.3 .4 X Swedish Speise 12. 10. 72.3 3.1 1.6 X Brod Zwieback, White 13.3 8.5 73.3 1.8 1. X Rye 11.6 9.3 67.2 3.6 1. X Macaroni 13.1 9. 76.8 X .3 X Manna 15.3 1.9 18.1 49.[2] X X

FRESH FRUITS. FOOD SUBSTANCES (1) (2) (3) (4) (5) (6) (7) Apple 84.8 .4 X 7.2 X .8 Apricot 81.2 .5 X 4.6 X 1.2 Blackberry 86.4 .5 X 4.1 X .2 Banana 73. 1.9 X X .6 X Cherry 79.8 .7 X 10.2 X .9 Cranberry 89.6 .1 X 1.5 X 3.3 Currant 84.7 .5 X 6.4 X 2.3 Grape 78.2 .6 X 14.3 X .8 Gooseberry 85.7 .5 X 7.1 X 1.4 Pear 83.2 .4 X 8.2 X .2 Prune 81.2 .8 X 6.2 X .8 Plum 84.9 .4 X 3.6 X 2.5 Peach 80. .7 X 4.5 X .9 Raspberry 85.7 .4 X 3.9 X 1.4 Strawberry 87.6 1.1 X 6.3 .5 .9 Whortleberry 78.4 .8 X 5. X 1.6

DRIED FRUITS. FOOD SUBSTANCES (1) (2) (3) (4) (5) (6) (7) Prune 29.3 2.3 .2 44.5 .5 X 2.7 Pear 29.4 2. 10.8 29.1 .4 X .8 Apple 27.9 1.3 5.6 42.8 .8 X 3.6 Cherry 49.8 2. X 31.2 X .3 X Raisin 32. 3.4 X 54.6 X .6 X Fig 31.2 4. X 49.8 X X X Date 33. 9. X X 58. X X

NUTS. FOOD SUBSTANCES (1) (2) (3) (4) (5) (6) (7) Chestnut 7.3 14.6 69. X X 2.4 X Walnut 7.2 15.8 13. X X 57.4 X Hazelnut 7.1 17.4 7.2 X X 62.6 X Sweet Almond 6.2 23.5 7.8 X X 53. X Peanut 6.5 26.3 1.8 X X 46.2 X Cocoanut 46.5 5.6 8. X X 35.9 X

Syrup 24.6 X X 26.2 44.9 X X Honey 20.6 .8 X 72.8 1.8 X X

VEGETABLES. FOOD SUBSTANCES (1) (2) (3) (4) (5) (6) (7) Carrot 85.8 1.2 X X .3 X Winter Cabbage 80. 4. X 1.2 .9 X Red Cabbage 90. 1.8 X 1.7 .2 X White Cabbage 90. 1.9 X 2.3 .2 X Spinach 38.5 3.5 X .1 .6 X Celery 84.1 1.5 X .8 .4 X Head Lettuce 94.3 1.4 X X .3 X Potato 75. 2.2 X X .2 X White Turnip 92.5 1.5 X X .2 X Beet 87.5 1.3 X X .1 X Sugar Beet 71.6 2. X 12.6 .5 X Parsnip 82. 1.2 X X .6 X Sweet Potato 71.8 1. X X .2 X Cucumber 95.2 1.2 X 1. X X Asparagas 93.7 1.8 X .4 .3 X Cauliflower 90.9 2.3 X 1.2 .3 X Melon 90.4 1. X 2.2 .3 X Squash 90.3 1.1 X 1.4 .1 X Onion 86. 1.7 X 2.8 .1 X Pumpkin 90.3 1.1 5.1 1.5 .1 X Tomato 92.4 1.6 X 2.5 .3 1.8 Peas, green, garden 78.4 6.4 12. X X .5 X small 10.3 24.6 52.6 X 3.5 X African 6.5 23.4 57.8 X 6. X green shelled 12.7 21.7 57.7 X 1.9 X Beans, field 13.5 25. 48.3 X 1.7 X French or Kidney 11. 23.7 55.6 X 2.2 X white 15. 26.9 48.8 X 3. X Lima 9. 21.9 60.6 X 1.6 X String beans 88.7 2.7 5.5 1.2 .1 X Lentils 12.3 25.9 53. X 1.9 X German 11.7 33. 30.3 X 8.7 X

MILK AND BUTTER. Milk FOOD SUBSTANCES (1) (2) (3) (4) Sug. (6) (7) Mother's milk 89.2 .9 X X 5.4 3.2 X Cows' " 86. 4.1 X X 5.2 3.9 X Cream 66. 2.7 X X 2.8 26.7 X Swedish Butter 13.8 .6 X X .6 84.4 X French " 12.6 X X X .2 86.4 X Cheese, Stilton 32. 26.2 X X 34.5 3.3 X Skimmed milk 88. .4 X X 3.8 1.8 X Buttermilk 88. 4.1 X X 3.6 .7 X Milk of Cow 58. 1.7 X 2.8 X 35.2 X Tree

MEATS. FOOD SUBSTANCES (1) (2) (3) (4) (5) (6) (7) Lean Beef 72. 19.3 X X X 3.6 X Lean Mutton 72. 18.3 X X X 4.9 X Veal 63. 16.3 X X X 15.8 X Pork 39. 9.8 X X X 49.9 X Poultry 74. 21. X X X 3.8 X White Fish 78. 18.1 X X X 2.9 X Salmon 77. 16.1 X X X 5.5 X Entire Egg 74. 14. X X X 10.5 X White of Egg 78. 20.4 X X X X X Yolk of Egg 52. 16. X X X 30.7 X

(8)Pectose. (9)Non-Nitrog. Substances. (10)Salts. (11)Cellulose. (12)Propor. Carbon to Nitrogenous. (13)Total Nutritive Value.

GRAINS. FOOD SUBSTANCES (8) (9) (10) (11) (12) (13) Wheat, Poland X X 1.9 X 2.9 86.8 Mich. White X X 1.6 1.7 6.2 85.5 " Diehle X X 1.8 X 5.2 87.8 Japanese X X 1.5 2.9 4. 84.7 Rye, Winter X X 2.3 1.5 6.9 89.8 German X X X X 5.5 92. Barley X X 2.6 3.8 6.5 82.2 So. Russian X X 2.4 X 5.5 86. Oats X X 3.3 17.9 5.2 86.7 Corn, Flint X X 1.4 1.7 7.1 84.9 Dent X X 1.5 2.2 7.8 84.4 Sweet X X 1.8 2.9 6.1 83.7 Rice X X .8 .5 11.8 86.9 Millet X X 2.8 2.5 6.9 85.7 Buckwheat X X 1.9 1.7 7.3 85.6 Iceland Moss X X 1.4 2.9 2.6 81.1

FLOUR. FOOD SUBSTANCES (8) (9) (10) (11) (12) (13) Graham X X 1.8 1.9 6.1 85.1 Wheat X X .6 .2 6.8 88.2 Rye X X 1.4 1.6 6.1 84.7 Barley X X .6 .5 6.3 84.7 Oat X X 2. .9 4.9 91.4 Corn X X 1.3 1.5 7.5 84.3 Buckwheat X X 1. .7 8.5 83.8 Bean X X 3.3 1.7 2.6 88. Pea X X 2.9 1.3 2.3 87.3 Banana X X 2.2 1.6 27. 83.5 Arrowroot X X X X 82. 82.

BREADS. FOOD SUBSTANCES (8) (9) (10) (11) (12) (13) Barley X X 3.8 4.3 7.4 83.3 Whole Wheat X X 3. 5.3 8. 81.7 White X X .5 X 9.2 54.9 Rye X X 1.5 .5 8.1 57.2 Swedish Speise X X X 1. 7. 87. Brod Zwieback, White X X .6 1.5 9. 83.2 Rye X X 2.1 4.7 7.7 83.7 Macaroni X X .8 X 8.5 86.9 Manna X 5.6 X 10.1 67. 72.7

FRESH FRUITS. FOOD SUBSTANCES (8) (9) (10) (11) (12) (13) Apple 4.8 X .5 1.5 18. 13.7 Apricot 5.4 X .8 5.3 9.2 13.5 Blackberry 1.4 X .4 7. 6.2 8.1 Banana X 23.9 1. .3 .3 26.7 Cherry 1.8 X .7 5.9 14.5 14.8 Cranberry X X .2 6.3 15. 4.1 Currant .9 X .7 4.6 12.8 10.7 Grape 2. X .5 3.6 13.8 18.2 Gooseberry 1.4 X .4 3.5 14.2 10.8 Pear 3.3 X .3 4.4 20.5 12.4 Prune 4.9 X .7 5.5 7.7 13.4 Plum 4.6 X .7 4.3 9. 10.8 Peach 7.1 X .7 6.1 6.4 13.9 Raspberry .7 X .5 7.4 9.7 6.9 Strawberry .5 X .8 2.3 6.1 10.1 Whortleberry .9 X 1. 12.3 6.2 9.3

DRIED FRUITS. FOOD SUBSTANCES (8) (9) (10) (11) (12) (13) Prune 4.3 13.4 1.4 1.5 19.6 69.2 Pear 4.5 14.9 1.7 6.9 19.9 63.7 Apple 4.8 6.5 1.6 5.1 37.8 67. Cherry X 14.3 1.6 2.4 15.7 47.8 Raisin X 7.5 1.2 1.7 23. 66.3 Fig X X 2.9 12.1 12.4 36.7 Date X X X X 6.4 67.

NUTS. FOOD SUBSTANCES (8) (9) (10) (11) (12) (13) Chestnut X X 3.3 3.4 4.8 89.3 Walnut X X 2. 4.6 4.4 88.2 Hazelnut X X 2.5 3.2 4. 89.7 Sweet Almond X X 3. 6.5 2.6 87.3 Peanut X X 3.3 13.9 1.7 79.6 Cocoanut X X 1. 2.9 7.8 50.5

Syrup X 2. 2.3 X 71. 75.4 Honey X 3.8 .2 X 91. 78.1

VEGETABLES. FOOD SUBSTANCES (8) (9) (10) (11) (12) (13) Carrot X 9.2 1. 1.5 .2 11.7 Winter Cabbage X 10.4 1.6 1.9 .5 18.1 Red Cabbage X 4.2 .8 1.3 1. 8.7 White Cabbage X 2.6 1.2 1.8 1.3 8.2 Spinach X 4.3 2. 1. .2 10.5 Celery X 11. .8 1.4 .8 14.5 Head Lettuce X 2.2 1. .8 1.8 4.9 Potato X 21. 1. .6 .1 24.4 White Turnip X 3. .7 2.1 .1 5.4 Beet X 9. 1.1 1. .1 11.5 Sugar Beet X .7 1. 11.6 21.5 23.3 Parsnip X 7.2 1. 8. .5 10. Sweet Potato X 25.3 .7 1. .2 27.2 Cucumber X 1.4 .4 .8 .8 4. Asparagas X 2.3 .5 1. .4 5.3 Cauliflower X 3.4 .8 .9 .6 8.2 Melon X 4. .7 1.4 2.1 3.8 Squash X 5.2 .7 1.2 1.3 8.5 Onion X 8. .7 .7 1.7 13.3 Pumpkin X X .7 1.2 6. 8.5 Tomato X X .6 .8 1.8 6.8 Peas, green, garden X X .8 1.9 2. 19.7 small X X 2.6 6.4 2.2 83.3 African X X 3. 3.3 2.7 90.2 green shelled X X 2.8 3.2 2.7 84.1 Beans, field X X 3.5 8. 2. 78.5 French or Kidney X X 3.7 3.8 2.4 85.2 white X X 3.5 2.8 1.9 82.2 Lima X X 2.9 4. 3.1 93. String beans X X .6 1.2 2.5 10.1 Lentils X X 3. 3.9 2.1 83.8 German X X 2.7 13.6 1.2 74.7

MILK AND BUTTER. FOOD SUBSTANCES (8) (9) (10) (11) (12) (13) Mother's milk X X .4 X X X Cows' " X X .8 X 2.2 14. Cream X X 1.8 X 11. 34. Swedish Butter X X .6 X 141. 86.2 French " X X .8 X 86.6 87.4 Cheese, Stilton X X 4. X 1.4 68. Skimmed milk X X .8 X 1.4 10.4 Buttermilk X X .8 X 1. 9.2 Milk of Cow X X .5 X 2.2 40.2 Tree

MEATS. FOOD SUBSTANCES (8) (9) (10) (11) (12) (13) Lean Beef X X 5.1 X .18 28. Lean Mutton X X 4.8 X .26 28. Veal X X 4.7 X .93 37. Pork X X 2.3 X .49 61. Poultry X X 1.2 X .18 26. White Fish X X 1. X .16 22. Salmon X X 1.4 X .34 23. Entire Egg X X 1.5 X .75 26. White of Egg X X 1.6 X X 22. Yolk of Egg X X 1.3 X 1.9 48.

[Footnote 1: Chiefly sugar and starch.]

[Footnote 2: Mannite]

BILLS OF FARE FOR EVERY DAY IN THE YEAR.

In the following pages will be found a breakfast and dinner bill of fare for every day in the year, beginning with January 1. We would particularly recommend a trial of their use by the young and inexperienced matron just entering upon housekeeping, whose desire should be to begin right--provide simple and healthful as well as palatable food for her family. To many such we trust that our "year's breakfasts and dinners" may come like the grateful suggestions of a helpful friend. An explanation of the bills of fare has been given in the preceding pages, and need not be repeated here.

FIRST WEEK

FIRST DAY

BREAKFAST

Fresh Fruit Rolled Oats Gravy Toast Corn Puffs Breakfast Rolls Stewed Fruit

DINNER

Vegetable Oyster Soup Baked Potato with Tomato Cream Sauce Mashed Peas Baked Squash Rolled Rye Whole-Wheat Bread Cream Crisps Stewed Fruit Pop Corn Pudding

SECOND DAY

BREAKFAST

Fresh Fruit Cerealine Snowflake Toast Whole-Wheat Puffs Toasted Wafers Baked Sweet Apples Stewed Fruit

DINNER

Swiss Potato Soup Baked Potato and Pease Gravy Macaroni with Kornlet Stewed Lima Beans Pearl Barley Corn Cake Cream Crisps Stewed Fruit Cracked Wheat Pudding

THIRD DAY

BREAKFAST

Fresh Fruit Rice with Fig Sauce Cream Toast Breakfast Rolls Whole-Wheat Bread Baked Sweet Apples Stewed Fruit

DINNER

Lima Bean Soup Mashed Potato Scalloped Vegetable Oysters Hominy Graham Puffs Oatmeal Bread Toasted Wafers Stewed Fruit Simple Custard Pie

FOURTH DAY

BREAKFAST

Fresh Fruit Rolled Wheat Dry Toast with Hot Cream Hominy Gems Toasted Wafers Baked Sweet Potatoes with Tomato Gravy Celery Stewed Fruit

DINNER

Tomato Cream Soup Boiled Potatoes with Cream Sauce Mashed Peas Baked Chestnuts Whole-Wheat Puffs Graham Bread Rice Stewed Fruit Stewed Fruit Pudding

FIFTH DAY

BREAKFAST

Fresh Fruit Mixed Mush Browned Sweet Potato Macaroni with Cream Sauce Baked Sweet Apples Graham Bread Corn Puffs Toasted Wafers Stewed Fruit

DINNER

Cream Pea Soup Mashed Potatoes Baked Cabbage Stewed Corn Pearl Wheat Zwieback Current Puffs Graham Bread Stewed Fruit Apple Tart

SIXTH DAY

BREAKFAST

Fresh Fruit Graham Grits Toasted Wafers Celery Toast Raised Biscuit Whole-Wheat Puffs Baked Sweet Apples Stewed Fruit

DINNER

Corn Soup Baked Squash Mashed Beans Rolled Rye Beaten Biscuit Graham Bread Stewed Fruit Apple Meringue Desert

SABBATH

BREAKFAST

Oranges Oatmeal Prune Toast Baked Sour Apples Breakfast Rolls Fruit Bread Stewed Fruit

DINNER

Tomato and Macaroni Soup Canned Green Peas Scalloped Potato Steamed Rice Whole-Wheat Bread Plain Buns Zwieback Stewed Fruit Fresh Fruit and Nuts

SECOND WEEK.

FIRST DAY

BREAKFAST

Fresh Fruit Graham Mush with Dates Cream Toast Toasted Rolls Fruit Bread Whole-Wheat Puffs Stewed Fruit

DINNER

Combination Soup Boiled Potato with Cream Sauce Pease Cakes Stewed Celery Cracked Wheat Whole-Wheat Bread Sally Lunn Gems Zwieback Stewed Fruit Apple Tapioca

SECOND DAY

BREAKFAST

Fresh Fruit Plum Porridge Strawberry Toast Whole-Wheat Bread Graham Crisps Pop Overs Baked Apples Stewed Fruit

DINNER

Celery Soup No. 2. Mashed Squash Mashed Potato Chopped Turnip Rolled Wheat Graham Crisps Rye Gems Stewed Fruit Cream Rice Pudding

THIRD DAY

BREAKFAST

Fresh Fruit Granola Fruit Mush Corn Cake Toasted Wafers Graham Puffs Boiled Macaroni Stewed Fruit

DINNER

Swiss Potato Soup Baked Sweet Potato Boiled Beets, Sliced Succotash Graham Grits Graham Bread Toasted Rolls Stewed Fruit Cornstarch Meringue

FOURTH DAY

BREAKFAST

Fresh Fruit Oatmeal Snowflake Toast Toasted Wafers Currant Puffs Graham Bread Baked Apples Stewed Fruit

DINNER

Oatmeal Soup Mashed Sweet Potato Scalloped Tomatoes Farina Graham Fruit Bread Crusts Zwieback Stewed Fruit Apple Pie

FIFTH DAY

BREAKFAST

Fresh Fruit Graham Apple Mush Gravy Toast Breakfast Rolls Graham Fruit Bread Macaroni with Kornlet Stewed Fruit

DINNER

Vegetable Soup Mashed Potato Cabbage Salad Mashed Peas with Tomato Sauce Pearl Barley Toasted Wafers Vienna Bread Whole-Wheat Puffs Stewed Fruit Rice Mold with Fruit Sauce

SIXTH DAY

BREAKFAST

Fresh Fruit Orange Rice Blackberry Toast Currant Puffs Graham Crisps Baked Apples Stewed Fruit

DINNER

Cream Barley Soup Potato Puffs Baked Beets Stewed Corn and Tomatoes Pearl Wheat Parker House Rolls Zwieback Corn Puffs Stewed Fruit Prune Pudding

SABBATH

BREAKFAST

Fresh Fruit Rolled Oats Grape Toast Toasted Wafers Fruit Bread Whole-Wheat Puffs Cup Custard Stewed Fruit

DINNER

Cream Pea Soup Stewed Potato Canned Okra and Tomato Browned Rice Beaten Biscuits Graham Crackers Fruit Bread Stewed Fruit Prune Pie with Granola Crust

THIRD WEEK.

FIRST DAY

BREAKFAST

Fresh Fruit Graham Mush with Raisins Gravy Toast Toasted Beaten Biscuit Whole-Wheat Puffs Baked Potato with Celery Sauce Stewed Fruit

DINNER

Baked Bean Soup Steamed Potatoes with Pease Gravy Scalloped Vegetable Oysters Mashed Parsnip Graham Grits Whole-Wheat Bread Rye Gems Toasted Wafers Stewed Fruit Bread Custard Pudding

SECOND DAY

BREAKFAST

Fresh Fruit Rolled Oats Peach Toast Cottage Cheese Hoe Cake Graham Wafers Graham Puffs Stewed Fruit

DINNER

Lentil and Parsnip Soup Mashed Potato Celery Hulled Corn Scalloped Tomato Macaroni with Raisins Raised Corn Bread Cream Crisps Stewed Fruit Farina Blancmange

THIRD DAY

BREAKFAST

Fresh Fruit Oatmeal Porridge Celery Toast Potato Cakes Cream Rolls Whole-Wheat Bread Zwieback Baked Sweet Apples Stewed Fruit

DINNER

Cream Rice Soup Boiled Potato with Brown Sauce Stewed Cabbage Mashed Split Peas Boiled Wheat Whole-Wheat Bread Toasted Rolls Currant Puffs Stewed Fruit Corn Meal Pudding

FOURTH DAY

BREAKFAST

Fresh Fruit Rolled Rye Apricot Toast Crusts Toasted Wafers Corn Puffs Granola Baked Apples Stewed Fruit

DINNER

Cream Pea Soup Mashed Potato Cabbage Hash Stewed Vegetable Oysters Graham Mush Graham Puffs Buns Toasted Wafers Stewed Fruit Cornstarch with Raisins

FIFTH DAY

BREAKFAST

Fresh Fruit Rice with Fig Sauce Graham Gruel Lentil Toast Beaten Biscuits Graham Gems Zwieback Baked Potato with Cream Gravy Stewed Fruit

DINNER

Mixed Potato Soup Macaroni with Kornlet Baked Beans Graham Grits Toasted Beaten Biscuit Whole-Wheat Bread Sally Lunn Gems Stewed Fruit Fig Pudding with Orange Sauce

SIXTH DAY

BREAKFAST

Fresh Fruit Brewis Blackberry Toast Toasted Wafers Whole-Wheat Puffs Graham Bread Macaroni with Tomato Sauce Stewed Fruit

DINNER

Canned Green Pea Soup Boiled Potato Corn and Tomato Mashed Lentils and Beans Farina Graham Crusts Zwieback Cream Crisps Stewed Fruit Rice and Tapioca Pudding

SABBATH

BREAKFAST

Fresh Fruit Granola Fruit Mush Grape Toast Graham Fruit Bread Beaten Biscuit Baked Sour Apples Stewed Fruit

DINNER

Canned Corn Soup Creamed Potatoes Mashed Peas Cold Boiled Beets, sliced Steamed Rice Graham Bread Beaten Biscuit Toasted Wafers Stewed Fruit Raised Jelly Cake Fresh Fruit

FOURTH WEEK

FIRST DAY

BREAKFAST

Fresh Fruit Cerealine Flakes Snowflake Toast Toasted Beaten Biscuit Whole-Wheat Bread Corn Puffs Steamed Figs Stewed Fruit

DINNER

Pea and Tomato Soup Baked Potatoes with Brown Sauce Cabbage Salad Parsnips with Egg Sauce Cracked Wheat Whole-Wheat Bread Rye Gems Sticks Stewed Fruit Rice and Stewed Apple Dessert

SECOND DAY

BREAKFAST

Fresh Fruit Oatmeal Prune Toast Pop Overs Whole-Wheat Bread Cream Rolls Baked Apples Stewed Fruit

DINNER

Vegetable Oyster Soup Boiled Potato with Lentil Gravy Turnips in Juice Celery with Tomato Cracked Wheat Toasted Rolls Raised Biscuit Oatmeal Gems Stewed Fruit Tapioca and Fig Pudding

THIRD DAY

BREAKFAST

Fresh Fruit Graham Mush with Dates Gravy Toast Hoe Cake Graham Sticks Whole-Wheat Bread Boiled Macaroni Baked Chestnuts Stewed Fruit

DINNER

Celery Soup No. 2 Mashed Sweet Potato Chopped Beets Succotash Graham Grits Toasted Wafers Graham Bread Currant Puffs Stewed Fruit Banana Dessert

FOURTH DAY

BREAKFAST

Fresh Fruit Rolled Wheat Apple Toast Graham Puffs Zwieback Graham Bread Baked Bananas Stewed Fruit

DINNER

Parsnip Soup No. 2 Scalloped Potatoes Stewed Lima Beans Macaroni with Egg Sauce Farina Graham Crisps Crescents Whole-Wheat Puffs Stewed Fruit Prune Dessert

FIFTH DAY

BREAKFAST

Fresh Fruit Cerealine Cakes Gravy Toast Bean Gems Graham Crisps Fruit Bread Baked Apples Stewed Fruit

DINNER

Vegetable Soup Baked Potato with Tomato Cream Sauce Stewed Parsnip with Celery Mashed Peas Pearl Wheat Toasted Wafers Fruit Bread Graham Gems Stewed Fruit Lemon Pie

SIXTH DAY

BREAKFAST

Fresh Fruit Oatmeal Porridge Cream Toast Breakfast Rolls Whole-Wheat Bread Corn Puffs Macaroni with Raisins Stewed Fruit

DINNER

Cream Pea Soup Stewed Potato Hulled Corn Chopped Turnip Rolls Toasted Wafers Graham Gems Stewed Fruit Molded Cracked Wheat with Fruit Sauce

SABBATH

BREAKFAST

Fresh Fruit Rolled Rye Prune Toast Pulled Bread Fruit Rolls Toasted Wafers Citron Apples Stewed Fruit

DINNER

Lentil Soup Macaroni with Tomato Sauce Stewed Corn Steamed Rice Cream Crisps Whole-Wheat Bread Stewed Fruit Caramel Custards Fruit and Nuts

FIFTH WEEK

FIRST DAY

BREAKFAST

Fresh Fruit Plum Porridge Tomato Toast Whole-Wheat Puffs Whole-Wheat Bread Toasted Rolls Baked Apples Stewed Fruit

DINNER

Canned Okra and Tomato Soup Baked Sweet Potatoes Mashed Cabbage Pease Cakes Boiled Wheat Oatmeal Crisps Graham Gems Whole-Wheat Bread Stewed Fruit Carrot Pudding

SECOND DAY

BREAKFAST

Fresh Fruit Oatmeal Porridge Banana Toast Whole-Wheat Puffs Zwieback Rye Bread Browned Sweet Potato Baked Sour Apples Stewed Fruit

DINNER

Bean and Potato Soup Potatoes Stewed with Celery Egg Macaroni Stewed Carrots Hominy Rye Bread Sticks Currant Buns Stewed Fruit Prune Whip

THIRD DAY

BREAKFAST

Fresh Fruit Corn Meal Mush Snowflake Toast Hominy Gems Sticks Whole-Wheat Bread Baked Sweet Apples Stewed Fruit

DINNER

Brown Soup Baked Potato with Cream Sauce Scalloped Turnip Mashed Chestnuts Lentil Puree with Lemon Graham Grits Graham Bread Beaten Biscuit Rye Gems Stewed Fruit Cream Rice Pudding

FOURTH DAY

BREAKFAST

Fresh Fruit Graham Apple Mush Blackberry Toast Toasted Wafers Graham Bread Whole-Wheat Puffs Stewed Fruit

DINNER

Black Bean Soup Mashed Potato Scalloped Tomatoes Stewed Vegetable Oysters Pearl Wheat Sally Lemon Gems Graham Bread Zwieback Stewed Fruit Apple Tart

FIFTH DAY

BREAKFAST

Fresh Fruit Oatmeal Vegetable Oyster Toast Graham Bread Toasted Wafers Corn Cake Baked Sweet Potato Stewed Fruit

DINNER

Vegetable Soup Baked Potato Stewed Beans Kornlet Chopped Beets Browned Rice Rye Gems Toasted Wafers Whole-Wheat Bread Stewed Fruit Orange Pudding

SIXTH DAY

BREAKFAST

Fresh Fruit Boiled Oats Strawberry Toast Graham Gems Hoe Cakes Toasted Wafers Macaroni with Kornlet Stewed Fruit

DINNER

Tomato and Vermicelli Soup Browned Potato Cabbage Salad Baked Squash Mashed Peas Rice Whole-Wheat Puffs Toasted Wafers Graham Bread Stewed Fruit Baked Corn Meal Pudding

SABBATH

BREAKFAST

Fresh Fruit Lemon Rice Dry Toast with Hot Cream Fruit Bread Beaten Biscuit Graham Crackers Baked Sour Apples Stewed Fruit

DINNER

Canned Pea Soup Chopped Sweet Potatoes Stewed Lima Beans Celery Boiled Wheat Beaten Biscuit Whole-Wheat Bread Toasted Wafers Stewed Fruit Squash Pie

SIXTH WEEK

FIRST DAY

BREAKFAST

Fresh Fruit Graham Mush with Dates Poached Eggs on Toast Corn Cakes Toasted Beaten Biscuit Whole-Wheat Bread Stewed Fruit

DINNER

Bean and Hominy Soup Potato Rice Turnips with Cream Sauce Mashed Parsnips Baked Barley Whole-Wheat Bread Cream Graham Rolls Stewed Fruit Plain Fruit Pudding

SECOND DAY

BREAKFAST

Fresh Fruit Rice with Fig Sauce Gravy Toast Toasted Rolls Whole-Wheat Puffs Crescents Baked Sweet Apples Stewed Fruit

DINNER

Swiss Lentil Soup Baked Potato Boiled Beets Stewed Cabbage Mashed Squash Cracked Wheat Graham Raised Biscuit Cream Crisps Stewed Fruit Farina Blancmange with Mock Cream

THIRD DAY

BREAKFAST

Fresh Fruit Oatmeal Dry Toast with Hot Cream Whole-Wheat Bread Cream Crisps Graham Puffs Lemon Apples Macaroni with Cream Sauce Stewed Fruit

DINNER

Velvet Soup Mashed Potato Mashed Peas Vegetable Hash Graham Grits Graham Bread Sticks Toasted Wafers Stewed Fruit Cracked Wheat Pudding

FOURTH DAY

BREAKFAST

Fresh Fruit Corn Meal Mush Gravy Toast Toasted Wafers Currant Puffs Baked Sour Apples Stewed Fruit

DINNER

Pea and Tomato Soup Boiled Potato with Cream Sauce Browned Parsnips Baked Turnip Pearl Wheat Whole-Wheat Puffs Graham Bread Toasted Wafers Stewed Fruit Almond Cornstarch Pudding

FIFTH DAY

BREAKFAST

Fresh Fruit Corn Meal Porridge Cream Toast Zwieback Whole-Wheat Puffs Toasted Wafers Macaroni with Egg Sauce Stewed Fruit

DINNER

Plain Rice Soup Potato Snowballs Carrots with Egg Sauce Mashed Beans Rolled Wheat Fruit Loaf Crusts Toasted Wafers Stewed Fruit Apple Tart

SIXTH DAY

BREAKFAST

Fresh Fruit Rolled Oats Prune Toast Graham Rolls Fruit Bread Bean Gems Stewed Fruit

DINNER

Vegetable Broth Baked Potato Scalloped Vegetable Oysters Hulled Corn Pearl Barley Toasted Wafers Zwieback Whole-Wheat Puffs Stewed Fruit Floating Islands Oranges

SABBATH

BREAKFAST

Fresh Fruit Rolled Wheat with Raisins Blackberry Toast Graham Raised Biscuit Toasted Wafers Breakfast Rolls Stewed Fruit Baked Sour Apples

DINNER

Canned Green Corn Soup Stewed Potato Macaroni with Tomato Sauce Rice Buns Toasted Wafers Beaten Biscuit Stewed Fruit Bread Custard Almonds

SEVENTH WEEK

FIRST DAY

BREAKFAST

Fresh Fruit Cerealine Flakes Dry Toast with Hot Cream Whole-Wheat Puffs Toasted Rolls Steamed Figs Stewed Fruit

DINNER

Cream Barley Soup Steamed Potatoes with Cream Sauce Baked Parsnips Scalloped Beans Browned Rice Toasted Wafers Whole Wheat Puffs Graham Crisps Stewed Fruit. Cocoanut Blancmange or Fresh Fruit

SECOND DAY

BREAKFAST

Fresh Fruit Rice with Lentil Gravy Snowflake Toast Crusts Toasted Wafers Corn Puffs Baked Apples Stewed Fruit

DINNER

Combination Soup Baked Potato Mashed Squash Turnips in Juice Graham Grits Graham Crisps Whole-Wheat Bread Zwieback Stewed Fruit Orange Float

THIRD DAY

BREAKFAST

Fresh Fruit Rolled Wheat Lentil Toast Granola Toasted Wafers Graham Puffs Creamed Potatoes Celery Stewed Fruit

DINNER

Bean and Tomato Soup Mashed Potatoes Scalloped Vegetable Oysters Macaroni with Tomato Sauce Cracked Wheat Corn Bread Whole-Wheat Puffs Graham Crackers Stewed Fruit Apples or Bananas

FOURTH DAY

BREAKFAST

Fresh Fruit Corn Meal Mush Apple Toast Rye Bread Pop Overs Toasted Wafers Roasted Almonds Stewed Fruit

DINNER

Brown Soup Baked Potatoes Carrots with Egg Sauce Mashed Peas Corn Meal Cubes with Hot Cream Rye Bread Graham Sticks Stewed Fruit Farina Fruit Mold

FIFTH DAY

BREAKFAST

Fresh Fruit Rolled Oats Dry Toast with Hot Cream Corn Puffs Toasted Wafers Rye Bread Steamed Figs Stewed Fruit

DINNER

Cream Pea Soup Boiled Potato with Brown Sauce Baked Cabbage Stewed Corn Rolled Rye Currant Puffs Toasted Wafers Graham Bread Stewed Fruit Date Pudding with Lemon Sauce

SIXTH DAY

BREAKFAST

Fresh Fruit Oatmeal Porridge Snowflake Toast Zwieback Whole-Wheat Puffs Crescents Boiled Macaroni Baked Apples Stewed Fruit

DINNER

Corn Soup Steamed Potatoes with Cream Sauce Stewed Lima Beans Baked Beets Pearl Wheat Vienna Bread Graham Crisps Oatmeal Gems Stewed Fruit Apple Manioca or Fresh Fruit

SABBATH

BREAKFAST

Fresh Fruit Oatmeal Tomato Toast Currant Buns Toasted Wafers Citron Apples Stewed Fruit

DINNER

Canned Pea Soup Stewed Potato Succotash Graham Grits Whole-Wheat Bread Toasted Wafers Graham Rolls with Fruit Jelly Stewed Fruit Bananas

EIGHTH WEEK

FIRST DAY

BREAKFAST

Fresh Fruit Plum Porridge Peach Toast Whole-Wheat Puffs Whole-Wheat Bread Granola Toasted Wafers Stewed Fruit

DINNER

Vegetable Soup Potato Rice Scalloped Tomatoes Mashed Parsnips Boiled Wheat Zwieback Whole-Wheat Bread Sally Lunn Gems Stewed Fruit Oranges and Nuts

SECOND DAY

BREAKFAST

Fresh Fruit Rice with Fig Sauce Gravy Toast Hoe Cake Toasted Wafers Whole-Wheat Bread Stewed Fruit

DINNER

Lima Bean Soup Boiled Potatoes Mashed Turnips Canned Green Peas Pearl Barley Fruit Loaf Beaten Biscuit Farina Blancmange with Fruit Sauce Stewed Fruit

THIRD DAY

BREAKFAST

Fresh Fruit Oatmeal Banana Toast Corn Puffs Toasted Beaten Biscuit Baked Apples Stewed Fruit

DINNER

Lentil and Parsnip Soup Scalloped Potato Chopped Cabbage Hulled Corn Graham Apple Mash Graham Puffs Fruit Bread Toasted Wafers Stewed Fruit Grape Apples

FOURTH DAY

BREAKFAST

Fresh Fruit Brewis Cream Toast Macaroni with Cream sauce Corn Puffs Graham Bread Toasted Wafers Stewed Fruit Dates

DINNER

Tomato and Macaroni Soup Potato Puffs Stewed Split Peas Sliced Beets Crusts Graham Bread Fruit Rolls Molded Cracked Wheat with Fruit Juice Stewed Fruit Bananas

FIFTH DAY

BREAKFAST

Fresh Fruit Graham Grits Prune Toast Peas Puree Fruit Rolls Rye Gems Baked Apples Stewed Fruit

DINNER

Potato Soup with Vermicelli Boiled Potato with Brown Sauce Mashed Squash Baked Beans Pearl Wheat Graham Bread Toasted Wafers Granola Gems Stewed Fruit Apple Tart

SIXTH DAY

BREAKFAST

Fresh Fruit Wheat Porridge Gravy Toast Graham Puffs Hoe Cake Toasted Wafers Lemon Apples Stewed Fruit

DINNER

Pea and Tomato Soup Steamed Potato Stewed Corn Macaroni Baked with Granola Graham Grits Whole-Wheat Bread Bean Gems Toasted Wafers Stewed Fruit Orange Custard

SABBATH

BREAKFAST

Fresh Fruit Orange Rice Strawberry Toast Beaten Biscuit Fruit Bread Roasted Almonds Stewed Fruit

DINNER

Creamed Corn Soup Creamed Potatoes Macaroni with Tomato Baked Wheat Beaten Biscuit Fruit Bread Toasted Wafers Stewed Fruit Cocoanut Layer Cake California Grapes

NINTH WEEK

FIRST DAY

BREAKFAST

Fresh Fruit Graham Mush with Dates Gravy Toast Graham Gems Toasted Beaten Biscuit Whole-Wheat Bread Baked Apples Stewed Fruit

DINNER

Brown Soup Mashed Potato Stewed Lima Beans Baked Beets Graham Grits Graham Gems Whole-Wheat Bread Graham Crackers Stewed Fruit Snowball Custard or Fresh Fruit

SECOND DAY

BREAKFAST

Fresh Fruit Graham Grits Gruel, with Croutons Apple and Prune Toast Whole-Wheat Puffs Toasted Wafers Lemon Apples Stewed Fruit

DINNER

Lima Bean and Tapioca Soup Beet Hash Stewed Vegetable Oysters Mashed Peas with Tomato Sauce Rice with Raisins Raised Biscuit Cream Crisps Stewed Fruit Apple Rose Cream

THIRD DAY

BREAKFAST

Fresh Fruit Oatmeal Tomato Toast Raised Biscuits Crusts Toasted Wafers Baked Apples Stewed Fruit

DINNER

Scalloped Potatoes Cabbage Celery Stewed Tomato Baked Squash Pearl Wheat Whole-Wheat Bread Graham Crackers Whole-Wheat Puffs Stewed Fruit Rice Fruit Pudding

FOURTH DAY

BREAKFAST

Fresh Fruit Rolled Wheat Apple Toast Breakfast Rolls Whole-Wheat Bread Steamed Figs Stewed Fruit

DINNER

Black Bean Soup Mashed Potato Scalloped Potato Baked Parsnips Rolled Rye Toasted Rolls Whole-Wheat Bread Currant Puffs Stewed Fruit Baked Apple Loaf

FIFTH DAY

BREAKFAST

Fresh Fruit Rolled Oats Snowflake Toast Whole-Wheat Puffs Date Bread Toasted Wafers Granola Stewed Fruit

DINNER

Parsnip Soup Baked Potato with Cream Sauce Mashed Lentils with Beans Boiled Macaroni Farina Whole-Wheat Bread Cream Crisps Stewed Fruit Apple and Fig Tapioca

SIXTH DAY

BREAKFAST

Fresh Fruit Corn Meal Mush Lentil Toast Cream Crisps Date Bread Graham Puffs Baked Apples Stewed Fruit

DINNER

Macaroni Soup Stewed Split Peas Scalloped Turnip Browned Rice Corn Meal Mush Rolls Whole-Wheat Bread Toasted Wafers Stewed Fruit Farina Custard or Fresh Fruit

SABBATH

BREAKFAST

Fresh Fruit Granola Fruit Mush Prune Toast Graham Fruit Bread Toasted Rolls Baked Sour Apples Stewed Fruit

DINNER

Tomato Cream Soup Potato Cakes Stewed Corn Steamed Rice Beaten Biscuits Buns Stewed Fruit Apple Pie or Fresh Fruit

TENTH WEEK

FIRST DAY

BREAKFAST

Fresh Fruit Cerealine Flakes Dry Toast with Hot Cream Toasted Beaten Biscuits Corn Cakes Granola Stewed Fruit

DINNER

Potato Soup Scalloped Beans Macaroni baked with Granola Graham Grits Graham Crisps Pop Overs Whole-Wheat Bread Stewed Fruit Stewed Fruit Pudding

SECOND DAY

BREAKFAST

Fresh Fruit Oatmeal Strawberry Toast French Rolls Toasted Wafers Baked Apples Stewed Fruit

DINNER

Combination Soup Scalloped Potato Browned Parsnips Hulled Corn Graham Apple Mush Rye Bread Zwieback Whole-Wheat Puffs Stewed Fruit Cocoanut Cornstarch Pudding

THIRD DAY

BREAKFAST

Fresh Fruit Graham Grits Gravy Toast Graham Gems Rye Bread Toasted Wafers Steamed Figs Stewed Fruit

DINNER

Parsnip Soup No. 2. Boiled Potatoes with Tomato Cream Sauce Mashed Peas Chopped Cabbage Pearl Barley Crusts Corn Dodgers Graham Crackers Stewed Fruit Cream Rice Pudding

FOURTH DAY

BREAKFAST

Fresh Fruit Rolled Oats Blackberry Toast Whole-Wheat Puffs Toasted Wafers Baked Apples Stewed Fruit

DINNER

Cream Pea Soup Potato Rice Succotash Stewed Tomato Cracked Wheat with Raisins Rye Bread Sticks Graham Puffs Stewed Fruit Bread Pudding or Fresh Fruit

FIFTH DAY

BREAKFAST

Fresh Fruit Rolled Rye Cream Toast Graham Gems Hoe Cake Toasted Wafers Baked Potato with Cream Gravy Roasted Almonds Stewed Fruit

DINNER

Lentil Soup Steamed Potato with Brown Sauce Cabbage Celery Carrots with Egg Sauce Macaroni with Kornlet Farina Graham Bread Toasted Wafers Currant Puffs Stewed Fruit Baked Apples with Whipped Cream

SIXTH DAY

BREAKFAST

Fresh Fruit Rolled Wheat with Dates Boiled Macaroni Graham Biscuits Breakfast Rolls Baked Apples Stewed Fruit

DINNER

Carrot Soup Baked Potatoes Mashed Turnips Baked Squash Hominy Graham Bread Toasted Rolls Whole-Wheat Puffs Stewed Fruit Banana Shortcake Nuts

SABBATH

BREAKFAST

Fresh Fruit Boiled Wheat Grape Toast Fruit Bread Beaten Biscuits Citron Apples Stewed Fruit

DINNER

Tomato and Macaroni Soup Browned Potatoes Canned Green Peas Steamed Rice Fruit Bread Toasted Wafers Beaten Biscuit Stewed Fruit Almond Cream

ELEVENTH WEEK

FIRST DAY

BREAKFAST

Fresh Fruit Browned Rice Gravy Toast Whole-Wheat Puffs Toasted Beaten Biscuits Macaroni with Raisins Steamed Figs Stewed Fruit

DINNER

Pea and Tomato Soup Scalloped Potatoes Mashed Parsnips Hulled Corn Mixed Mush Rye Gems Corn Bread Toasted Wafers Stewed Fruit Apple Custard or Fresh Fruit

SECOND DAY

BREAKFAST

Fresh Fruit Corn Meal Mush Apricot Toast Graham Gems Corn Bread Toasted Wafers Baked Apples Stewed Fruit

DINNER

Plain Rice Soup Mashed Potato Scalloped Turnip Stewed Split Peas Farina Fruit Mush Whole-Wheat Bread Sally Lunn Gems Zwieback Stewed Fruit Rice and Tapioca Pudding

THIRD DAY

BREAKFAST

Fresh Fruit Parched Farinose Tomato Toast Whole-Wheat Bread Toasted Wafers Pop Overs Browned Corn Meal Mush Baked Apples Stewed Fruit

DINNER

Brown Soup Stewed Potatoes Chopped Beets Mashed Lima Beans Pearl Wheat Pulled Bread Toasted Wafers Whole-Wheat Puffs Stewed Fruit Bread and Fruit Custard

FOURTH DAY

BREAKFAST

Fresh Fruit Oatmeal Dry Toast with Hot Cream Whole-Wheat Puffs Toasted Wafers Roasted Almonds Stewed Fruit

DINNER

Oatmeal Soup Boiled Potato Cabbage and Tomato Mashed Peas Rice Cream Rolls Whole-Wheat Bread Stewed Fruit Tapioca Lemon Jelly

FIFTH DAY

BREAKFAST

Fresh Fruit Corn Meal Gruel with Croutons Boiled Macaroni Graham Gems Rolls Whole-Wheat Bread Baked Potato with Gravy Cottage Cheese Stewed Fruit

DINNER

Baked Bean Soup Mashed Potato Carrots with Egg Sauce Scalloped Tomato Graham Grits Graham Bread Buns Cream Crisps Stewed Fruit Dried Apple Pie or Fresh Fruit

SIXTH DAY

BREAKFAST

Fresh Fruit Rolled Rye Graham Bread Breakfast Rolls Potato Cakes Peas Puree Baked Apples Stewed Fruit

DINNER

Cream Barley Soup Boiled Potato with Cream Sauce Succotash Macaroni with Tomato Sauce Rolled Wheat with Raisins Graham Puffs Whole-Wheat Bread Toasted Wafers Stewed Fruit Graham Grits Pudding

SABBATH

BREAKFAST

Fresh Fruit Rolled Oats Prune Toast Fruit Rolls Graham Biscuit Baked Apples Stewed Fruit

DINNER

Lima Bean Soup Stewed Potato Cold Sliced Beets Kornlet Steamed Rice Graham Bread Toasted Wafers Fruit Rolls Stewed Fruit Fresh Fruit and Nuts

TWELFTH WEEK

FIRST DAY

BREAKFAST

Fresh Fruit Cerealine Flakes Whole-Wheat Puffs Toasted Wafers Baked Potato with Cream Sauce Steamed Eggs Stewed Fruit

DINNER

Cream Pea Soup Mashed Potatoes Scalloped Tomatoes Stewed Cabbage Pearl Barley Cream Crisps Graham Bread Stewed Fruit Farina Blancmange with Cocoanut Sauce

SECOND DAY

BREAKFAST

Fresh Fruit Oatmeal Apple and Apricot Toast Cream Rolls Graham Bread Baked Apples Stewed Fruit

DINNER

Pea and Tomato Soup Potato Rice Creamed Parsnips Chopped Turnip Graham Mush Crusts Graham Bread Cream Rolls Stewed Fruit Prune and Tapioca Pudding

THIRD DAY

BREAKFAST

Fresh Fruit Corn Meal Mush with Fruit Cream Toast Whole-Wheat Puffs Toasted Wafers Parker House Rolls Baked Apples Stewed Fruit

DINNER

Vegetable Broth Baked Potato and Brown Sauce Boiled Beets Corn and Tomato Graham Grits Mush Rolls Whole-Wheat Bread Sally Lunn Gems Stewed Fruit Cream Rice Pudding

FOURTH DAY

BREAKFAST

Fresh Fruit Plum Porridge Prune Toast Toasted Rolls Whole-Wheat Bread Citron Apples Stewed Fruit

DINNER

Tomato and Vermicelli Soup Beet Hash Mashed Peas Macaroni with Kornlet Orange Rice Whole-Wheat Bread Toasted Wafers Currant Puffs Stewed Fruit Apple Sago Pudding

FIFTH DAY

BREAKFAST

Fresh Fruit Browned Rice Gravy Toast Whole-Wheat Puffs Toasted Wafers Stewed Potatoes Pease Cakes with Tomato Sauce Stewed Fruit

DINNER

Black Bean Soup No. 2. Mashed Potato Mashed Parsnips Stewed Corn Rolled Rye Corn Bread Toasted Wafers Whole-Wheat Puffs Stewed Fruit Banana Dessert

SIXTH DAY

BREAKFAST

Fresh Fruit Rolled Oats Blackberry Toast Macaroni with Raisins Pop Overs Toasted Wafers Baked Apples Stewed Fruit

DINNER

Potato Soup Potato Puff Scalloped Tomato Baked Beans Cracked Wheat Graham Bread Sticks Currant Puffs Stewed Fruit Malaga Grapes

SABBATH

BREAKFAST

Fresh Fruit Rolled Wheat Tomato Toast Buns Beaten Biscuit Baked Apples Cup Custard Stewed Fruit

DINNER

Tomato and Macaroni Soup Stewed Potato Canned String Beans Boiled Wheat Whole-Wheat Bread Toasted Wafers Buns Lemon Shortcake Nuts

THIRTEENTH WEEK

FIRST DAY

BREAKFAST

Fresh Fruit Graham Mush with Dates Cream Toast Breakfast Rolls with Fruit Jelly Toasted Wafers Whole-Wheat Bread Stewed Fruit

DINNER

Bean and Potato Soup Mashed Potato Beets with Cream Sauce Macaroni baked with Granola Pearl Barley with Raisins Toasted Rolls Whole-Wheat Bread Rye Gems Stewed Fruit Lemon Apples with Whipped Cream

SECOND DAY

BREAKFAST

Fresh Fruit Oatmeal Porridge Poached Eggs on Toast Graham Puffs Toasted Wafers Potato Cakes Cottage Cheese Stewed Fruit

DINNER

Swiss Lentil Soup Mashed Potato Cabbage Salad Mashed Turnip Graham Grits Graham Bread Cream Crisps Stewed Fruit Baked Apple Dessert

THIRD DAY

BREAKFAST

Fresh Fruit Corn Meal Mush Snowflake Toast Oatmeal Gems Toasted Wafers Fruit Bread Baked Apples Stewed Fruit

DINNER

Potato Soup Baked Potatoes with Tomato Cream Sauce Mashed or Stewed Peas Canned Corn Graham Mush Pulled Bread Fruit Bread Graham Crackers Stewed Fruit Apple Tart

FOURTH DAY

BREAKFAST

Fresh Fruit Plum Porridge Dry Toast with Hot Cream Graham Bread Toasted Wafers Corn Puffs Creamed Potatoes Stewed Fruit

DINNER

Cream Pea Soup Potato Rice Tomato and Macaroni Hulled Corn Rice Graham Bread Rye Gems Toasted Wafers Stewed Fruit Raised Pie or Fresh Fruit

FIFTH DAY

BREAKFAST

Fresh Fruit Rolled Wheat Apple Toast Whole-Wheat Puffs Toasted Wafers Breakfast Rolls Baked Bananas Stewed Fruit

DINNER

Brown Soup Creamed Potatoes Chopped Turnips Parsnips with Cream Sauce Cracked Wheat Toasted Rolls Date Bread Whole-Wheat Puffs Stewed Fruit Rice Cream Pudding

SIXTH DAY

BREAKFAST

Fresh Fruit Cerealine Flakes Prune Toast Macaroni with Egg Sauce Date Bread Toasted Wafers Graham Gems Baked Apples Stewed Fruit

DINNER

Bean and Tomato Soup Boiled Potatoes Macaroni and Lentil Gravy Stewed Carrots Graham Grits Cream Crisps Rye Gems Stewed Fruit Cracked Wheat Pudding

SABBATH

BREAKFAST

Fresh Fruit Rolled Oats Gravy Toast Breakfast Rolls Toasted Wafers Fruit Bread Cup Custard Baked Apples Stewed Fruit

DINNER

Tomato Soup with Vermicelli Warmed-over Potato Canned Green Peas Cold Sliced Beets Rolled Wheat Whole-Wheat Bread Beaten Biscuit Stewed Fruit Prune Pie Fruit

FOURTEENTH WEEK

FIRST DAY

BREAKFAST

Fresh Fruit Rice with Steamed Figs Cream Toast Whole-Wheat Puffs Toasted Rolls Fruit Bread Granola Stewed Fruit

DINNER

Canned Corn Soup Baked Potatoes with Cream Sauce Scalloped Tomatoes Mashed Peas Browned Rice Whole-Wheat Bread Beaten Biscuit Toasted Wafers Stewed Fruit Stewed Fruit Pudding

SECOND DAY

BREAKFAST

Fresh Fruit Oatmeal Peach Toast Cream Rolls Whole-Wheat Bread Graham Gems Dates Stewed Fruit

DINNER

Cream Pea Soup Creamed Potatoes Baked Cabbage Macaroni with Tomato Sauce Hominy Toasted Rolls Corn Puffs Whole-Wheat Bread Stewed Fruit Fruit Cornstarch Pudding

THIRD DAY

BREAKFAST

Fresh Fruit Granola Fruit Mush Snowflake Toast Whole-Wheat Puffs Toasted Wafers Parker House Rolls Lemon Apples Stewed Fruit

DINNER

Bean and Hominy Soup Mashed Potatoes Mashed Lentils Turnips with Cream Sauce Farina Vienna Bread Sally Lunn Gems Toasted Wafers Stewed Fruit Banana Dessert or Fresh Fruit

FOURTH DAY

BREAKFAST

Fresh Fruit Rolled Oats Lentil Toast Currant Puffs Breakfast Rolls Graham Bread Potato Cakes Granola Stewed Fruit

DINNER

Tomato Cream Soup Scalloped Potatoes Baked or Stewed Beans Macaroni Baked with Granola Rice Vienna Bread Toasted Rolls Whole-Wheat Puffs Stewed Fruit Prune Dessert Nuts

FIFTH DAY

BREAKFAST

Fresh Fruit Rolled Wheat Gravy Toast Graham Bread Breakfast Rolls Rice and Corn Cakes Baked Apples Roasted Almonds Stewed Fruit

DINNER

Pea and Tomato Soup Mashed Potato Mashed Parsnips Succotash Graham Grits Raised Corn Bread Graham Gems Toasted Rolls Stewed Fruit Rice and Tapioca Pudding

SIXTH DAY

BREAKFAST

Fresh Fruit Graham Grits Gruel with Croutons Strawberry Toast Macaroni with Raisins Cream Rolls Corn Bread Graham Puffs Stewed Fruit

DINNER

Swiss Lentil Soup Potato Cakes Chopped Cabbage Stewed Corn and Tomatoes Pearl Barley Toasted Rolls Graham Bread Pop Overs Stewed Fruit Bread Pudding or Fresh Fruit

SABBATH

BREAKFAST

Fresh Fruit Rolled Oats Prune Toast Currant Buns Beaten Biscuit Toasted Wafers Baked Apples Stewed Fruit White Custard in Cups

DINNER

Cream Barley Soup Baked Potatoes with Tomato Cream Sauce Stewed Lima Beans Rice Graham Bread Beaten Biscuit Toasted Wafers Stewed Fruit Apple Pie Oranges

FIFTEENTH WEEK

FIRST DAY

BREAKFAST

Fresh Fruit Graham Fruit Mush Dry Toast with Hot Cream Whole-Wheat Puffs Toasted Beaten Biscuit Graham Bread Baked Bananas Stewed Fruit

DINNER

Bean and Potato Soup Mashed Potato Cabbage Celery Scalloped Tomato Lentil Puree Cerealine Graham Bread Corn Puffs Toasted Wafers Stewed Fruit Rice and Tapioca Pudding

SECOND DAY

BREAKFAST

Fresh Fruit Rolled Oats Tomato Toast Whole-Wheat Puffs Toasted Wafers Graham Bread Macaroni with Cream Sauce Granola Stewed Fruit

DINNER

Canned Corn Soup Broiled Potato Stewed Parsnips Mashed Peas Farina with Maple Syrup Graham Puffs Cream Crisps Stewed Fruit Lemon Apples with Almond Sauce

THIRD DAY

BREAKFAST

Fresh Fruit Rice with Lentil Gravy Poached Egg on Toast Whole-Wheat Puffs Breakfast Rolls Granola Stewed Fruit

DINNER

Cream Rice Soup Boiled Potato Mashed Turnip Pease Cakes with Tomato Sauce Graham Grits Rye Bread Crusts Toasted Wafers Stewed Fruit Oatmeal Blancmange Nuts

FOURTH DAY

BREAKFAST

Fresh Fruit Rolled Wheat Apple and Apricot Toast Macaroni with Tomato Sauce Breakfast Rolls Rye Bread Graham Puffs Roasted Almonds Stewed Fruit

DINNER

Swiss Potato Soup Baked Potatoes with Tomato Cream Sauce Hulled Corn Boiled Beets Boiled Wheat with Lemon Sauce Toasted Rolls Currant Puffs Rye Bread Stewed Fruit Tapioca Custard

FIFTH DAY

BREAKFAST

Fresh Fruit Oatmeal Snowflake Toast Whole-Wheat Puffs Graham Bread Toasted Wafers Baked Apples Stewed Fruit

DINNER

Carrot Soup Scalloped Potato Mashed Beans Cold Boiled Beets, sliced Rolled Rye Graham Bread Whole-Wheat Puffs Graham Crackers Stewed Fruit Cornstarch with Raisins

SIXTH DAY

BREAKFAST

Fresh Fruit Frumenty Blueberry Toast Breakfast Rolls Corn Puffs Toasted Wafers Baked Apples Stewed Fruit

DINNER

Combination Soup Mashed Potatoes Stewed Split Peas Cabbage Salad Cracked Wheat with Raisins Toasted Rolls Currant Puffs Graham Bread Stewed Fruit Rice Snowball

SABBATH

BREAKFAST

Fresh Fruit Oatmeal Blackberry Toast Raised Corn Bread Crescents Fruit Rolls Citron Apples Stewed Fruit

DINNER

Cream Pea Soup Canned String Beans or Kornlet Macaroni, Tomato Sauce Rice with Oranges Fruit Rolls Graham Bread Toasted Wafers Stewed Fruit Nuts

SIXTEENTH WEEK

FIRST DAY

BREAKFAST

Fresh Fruit Granola Fruit Mush Cream Toast Whole-Wheat Puffs Toasted Rolls Graham Bread Steamed Figs Stewed Fruit

DINNER

Lima Bean Soup Potato Rice Chopped Beets Egg and Macaroni Pearl Wheat Graham Bread Sally Lunn Gems Toasted Wafers Stewed Fruit Cottage Cheese Nuts

SECOND DAY

BREAKFAST

Fresh Fruit Cerealine Flakes Grape Toast Graham Bread Whole-Wheat Puffs Cream Rolls Stewed Fruit

DINNER

Pea and Tomato Soup Baked Potatoes Stewed Cabbage Stewed Dried Corn Rolled Wheat Graham Bread Rye Gems Toasted Rolls Stewed Fruit Rice Meringue

THIRD DAY

BREAKFAST

Fresh Fruit Oatmeal Snowflake Toast Whole-Wheat Puffs Toasted Wafers Fruit Bread Baked Apples Stewed Fruit

DINNER

Corn Soup Cabbage Hash Stewed Split Peas Scalloped Tomato Steamed Rice Graham Bread Cream Crisps Oatmeal Gems Stewed Fruit Prune Dessert

FOURTH DAY

BREAKFAST

Fresh Fruit Rolled Oats Tomato Toast Breakfast Rolls Whole-Wheat Puffs Toasted Wafers Cottage Cheese Baked Apples Stewed Fruit

DINNER

Oatmeal Soup Baked Potatoes Succotash Macaroni Baked with Granola Farina with Maple Syrup Graham Bread Crusts Toasted Wafers Stewed Fruit Lemon Apples with Cocoanut Sauce

FIFTH DAY

BREAKFAST

Fresh Fruit Rolled Wheat Prune Toast Corn Puffs Graham Bread Toasted Wafers Plain Omelet Stewed Fruit

DINNER

Cream Barley Soup Potato Snowballs Baked Turnips Lentil Puree with Lemon Browned Rice Graham Crisps Currant Puffs Stewed Fruit Corn Meal Pudding

SIXTH DAY

BREAKFAST

Fresh Fruit Rolled Rye Gravy Toast Macaroni with Egg Sauce Whole-Wheat Puffs Breakfast Rolls Baked Apples Stewed Fruit

DINNER

Lentil and Parsnip Soup Boiled Potatoes with Brown Sauce Chopped Beets Mashed Peas Graham Grits Toasted Rolls Graham Puffs Stewed Fruit Farina Custard

SABBATH

BREAKFAST

Fresh Fruit Rice with Fig Sauce Peach Toast Sticks Fruit Crackers Graham Bread Baked Apples Stewed Fruit

DINNER

Canned Pea Soup Stewed Potato Canned Okra and Tomatoes Boiled Wheat Toasted Wafers Graham Raised Biscuit Stewed Fruit Pineapple Tapioca Nuts

SEVENTEENTH WEEK.

FIRST DAY

BREAKFAST

Fresh Fruit Browned Rice Strawberry Toast Whole-Wheat Puffs Graham Bread Toasted Wafers Stewed Fruit

DINNER

Plain Rice Soup Mashed Potato Scalloped Beans Macaroni with Tomato Rolled Rye Graham Bread Crusts Toasted Wafers Stewed Fruit Bread Custard

SECOND DAY

BREAKFAST

Fresh Fruit Graham Apple Mush Tomato Toast Whole-Wheat Puffs Breakfast Rolls Roasted Almonds Stewed Fruit

DINNER

Brown Soup Boiled Potatoes with Cream Sauce Chopped Cabbage Mashed Lentils Pearl Wheat with Raisins Graham Bread Toasted Wafers Granola Gems Stewed Fruit Apple Custard

THIRD DAY

BREAKFAST

Fresh Fruit Oatmeal Lentil Toast Toasted Rolls Graham Crackers Currant Puffs Stewed Potatoes Cottage Cheese Stewed Fruit

DINNER

Black Bean Soup Mashed Potatoes Canned Green Peas Boiled Macaroni Pearl Wheat Oatmeal Crisps Whole-Wheat Puffs Graham Bread Stewed Fruit Cornstarch Meringue or Fresh Fruit

FOURTH DAY

BREAKFAST

Fresh Fruit Wheat Porridge with Croutons Banana Toast Molded Rice with Custard Sauce Whole-Wheat Puffs Sticks Stewed Fruit

DINNER

Potato Soup Baked Potatoes with Brown Sauce Mashed Turnips Stewed Split Peas Pearl Barley with Raisins Whole-Wheat Bread Rye Gems Toasted Wafers Stewed Fruit Prune and Tapioca Pudding

FIFTH DAY

BREAKFAST

Fresh Fruit Rolled Oats Dry Toast with Hot Cream Whole-Wheat Puffs Breakfast Rolls Granola Roasted Almonds Stewed Fruit

DINNER

Split Pea Soup Creamed Potatoes Scalloped Tomatoes Chopped Beets Graham Grits Pop Overs Toasted Wafers Graham Fruit Bread Stewed Fruit Rice Cream Pudding

SIXTH DAY

BREAKFAST

Fresh Fruit Mixed Mush Snowflake Toast Macaroni with Tomato Sauce Toasted Rolls Fruit Bread Corn Puffs Stewed Fruit

DINNER

Baked Bean Soup Mashed Potato Macaroni with Kornlet Stewed Carrots Rolled Rye Whole-Wheat Bread Mush Rolls Graham Gems Stewed Fruit Cornstarch Blancmange with Fruit Sauce

SABBATH

BREAKFAST

Fresh Fruit Rolled Oats Prune Toast Graham Raised Biscuits Toasted Rolls Steamed Figs Stewed Fruit

DINNER

Tomato Soup with Vermicelli Broiled Potato Canned Corn Whole-Wheat Bread Beaten Biscuit Rolled Wheat Stewed Fruit Custard Pie

EIGHTEENTH WEEK

FIRST DAY

BREAKFAST

Fresh Fruit Granola Banana Mush Gravy Toast Macaroni with Egg Sauce Whole-Wheat Puffs Toasted Beaten Biscuits Stewed Fruit

DINNER

Corn Soup Mashed Potatoes Spinach Stewed Lima Beans Graham Grits Whole-Wheat Bread Toasted Wafers Crusts Stewed Fruit

SECOND DAY

BREAKFAST

Fresh Fruit Oatmeal Apricot Toast Toasted Wafers Whole-Wheat Puffs Cream Rolls Lettuce Stewed Fruit

DINNER

Bean Soup Steamed Potatoes Stewed Asparagus Scalloped Tomato Pearl Wheat Whole-Wheat Bread Sticks Graham Puffs Stewed Fruit Graham Grits Pudding

THIRD DAY

BREAKFAST

Fresh Fruit Oatmeal Porridge with Croutons Blueberry Toast Macaroni with Cream Sauce Toasted Rolls Whole-Wheat Puffs Steamed Figs Stewed Fruit

DINNER

Macaroni Soup Potato Rice Stewed Cabbage Pearl Barley Whole-Wheat Bread Oatmeal Crisps Currant Puffs Egg Sandwich Cottage Cheese Stewed Fruit Molded Tapioca

FOURTH DAY

BREAKFAST

Fresh Fruit Graham Grits Gravy Toast Whole-Wheat Puffs Toasted Wafers Granola Lettuce Stewed Fruit

DINNER

Cream Barley Soup Cabbage Hash Asparagus Points Boiled Macaroni Browned Rice Graham Bread Sally Lunn Gems Mush Rolls Stewed Fruit Fig Pudding with Orange Sauce

FIFTH DAY

BREAKFAST

Fresh Fruit Rolled Oats Tomato Toast Macaroni with Kornlet Whole-Wheat Puffs Toasted Rolls Graham Bread Stewed Fruit

DINNER

Potato Soup Boiled Potatoes with Tomato Cream Sauce Mashed Peas Spinach Graham Bread Crusts Toasted Wafers Rolled Rye Stewed Fruit Nuts

SIXTH DAY

BREAKFAST

Fresh Fruit Plum Porridge Snowflake Toast Rye Puffs Toasted Wafers Breakfast Rolls Almonds Stewed Fruit

DINNER

Cream Pea Soup Mashed Potatoes Lettuce Egg and Macaroni Farina Whole-Wheat Puffs Toasted Wafers Oatmeal Bread Stewed Fruit Prune Whip

SABBATH

BREAKFAST

Fresh Fruit Rolled Wheat Prune Toast Plain Buns Oatmeal Bread Cream Rolls Toasted Wafers Cup Custard Stewed Fruit

DINNER

Canned Green Pea Soup Creamed Potato Mashed Lima Beans Steamed Rice Oatmeal Bread Fruit Rolls Toasted Wafers Stewed Fruit Banana Dessert

NINETEENTH WEEK

FIRST DAY

BREAKFAST

Fresh Fruit Graham Mash with Dates Cream Toast Whole-Wheat Puffs Toasted Rolls Baked Potato with Cream Sauce Lettuce Stewed Fruit

DINNER

Lima Bean Soup Scalloped Potatoes Stewed Asparagus Egg Sandwich Granola Fruit Mush Rice and Corn Cakes Cream Rolls Toasted Wafers Almond Cornstarch Pudding

SECOND DAY

BREAKFAST

Fresh Fruit Rolled Oats Asparagus Toast Toasted Wafers Whole-Wheat Puffs Toasted Rolls Cottage Cheese Stewed Fruit

DINNER

Potato Soup Boiled Potato Mashed Peas Scalloped Tomato Pearl Wheat Sally Lunn Gems Graham Bread Toasted Wafers Stewed Fruit Custard Pie

THIRD DAY

BREAKFAST

Fresh Fruit Steamed Rice Lentil Toast Whole-Wheat Puffs Graham Bread Toasted Wafers Lettuce Stewed Fruit

DINNER

Pea and Tomato Soup Mashed Potatoes Radishes Asparagus with Cream Sauce Macaroni Baked with Granola Cracked Wheat Whole-Wheat Bread Zwieback Graham Puffs Stewed Fruit Rice Cream Pudding

FOURTH DAY

BREAKFAST

Fresh Fruit Rolled Wheat Tomato Toast Whole-Wheat Puffs Breakfast Rolls Baked Apples Stewed Fruit

DINNER

Asparagus Soup Baked Potato with Cream Sauce Mashed Beans Lettuce Farina Whole-Wheat Bread Oatmeal Crisps Graham Gems Stewed Fruit Molded Wheat with Fruit Sauce

FIFTH DAY

BREAKFAST

Fresh Fruit Graham Mush Peach Toast Whole-Wheat Puffs Breakfast Rolls Toasted Wafers Steamed Figs Stewed Fruit

DINNER

Cream Pea Soup Baked Potatoes Spinach Succotash Rolled Rye Toasted Wafers Graham Bread Currant Puffs Stewed Fruit Farina Fruit Mold

SIXTH DAY

BREAKFAST

Fresh Fruit Graham Grits Gravy Toast Macaroni with Cream Sauce Cream Rolls Graham Bread Rye Gems Lettuce Stewed Fruit

DINNER

Corn and Bean Soup Boiled Potatoes Fresh or Canned Green Peas Scalloped Tomatoes Cracked Wheat with Raisins Toasted Wafers Cream Rolls Whole-Wheat Bread Stewed Fruit Plain Custard

SABBATH

BREAKFAST

Fresh Fruit Oatmeal Prune Toast Beaten Biscuit Toasted Wafers Baked Apples Stewed Fruit

DINNER

Asparagus Soup Stewed Potato Macaroni with Tomato Fruit Bread Beaten Biscuit Toasted Wafers Rice Stewed Fruit Pineapple

TWENTIETH WEEK

FIRST DAY

BREAKFAST

Fresh Fruit Cerealine Flakes Dry Toast with Hot Cream Whole-Wheat Puffs Graham Bread Toasted Beaten Biscuit Lettuce Stewed Fruit

DINNER

Potato Soup Baked Potatoes with Tomato Cream Sauce Stewed Split Peas Spinach Boiled Wheat Whole-Wheat Puffs Toasted Wafers Fruit Bread Stewed Fruit Cocoanut Cornstarch Pudding

SECOND DAY

BREAKFAST

Fresh Fruit Graham Grits Asparagus Toast Macaroni with Egg Sauce Whole-Wheat Puffs Cream Crisps Stewed Fruit

DINNER

Cream Pea Soup Scalloped Potatoes Hulled Corn Asparagus with Egg Sauce Graham Grits Whole-Wheat Bread Graham Puffs Cream Crisps Stewed Fruit Banana Custard

THIRD DAY

BREAKFAST

Fresh Fruit Rolled Oats Snowflake Toast Breakfast Rolls Rye Gems Toasted Wafers Steamed Figs Stewed Fruit

DINNER

Tomato and Rice Soup Mashed Potatoes Lettuce Stewed Lima Beans Hominy Graham Bread Toasted Wafers Crusts Stewed Fruit Snowball Custard

FOURTH DAY

BREAKFAST

Fresh Fruit Oatmeal Porridge Berry Toast Macaroni with Cream Sauce Graham Crisps Hominy Gems Lettuce Stewed Fruit

DINNER

Asparagus Soup Baked Potatoes Scalloped Tomatoes Stewed Corn Graham Grits Graham Bread Bean Gems Toasted Wafers Stewed Fruit Prune Dessert

FIFTH DAY

BREAKFAST

Fresh Fruit Rice with Raisins Tomato Toast Graham Gems Toasted Wafers Cream Rolls Cottage Cheese Stewed Fruit

DINNER

Corn and Tomato Soup Creamed Potatoes Mashed Peas Spinach Cracked Wheat Toasted Wafers Sally Lunn Gems Stewed Fruit Rice and Tapioca Pudding

SIXTH DAY

BREAKFAST

Fresh Fruit Rolled Wheat Asparagus Toast Whole-Wheat Puffs Toasted Wafers Toasted Rolls Cup Custard Stewed Fruit

DINNER

Baked Bean Soup Mashed Potatoes Stewed Asparagus Lettuce Macaroni with Tomato Sauce Baked Barley Whole-Wheat Bread Crusts Toasted Wafers Stewed Fruit Molded Rice with Fruit Sauce

SABBATH

BREAKFAST

Fresh Fruit Rolled Rye Prune Toast Cream Rolls Fruit Bread Toasted Wafers Roasted Almonds Stewed Fruit

DINNER

Kornlet Soup Canned Okra and Tomato Mashed Peas Rice Fruit Bread Beaten Biscuit Stewed Fruit Pineapple Tapioca

TWENTY-FIRST WEEK

FIRST DAY

BREAKFAST

Fresh Fruit Farina with Fig Sauce Snowflake Toast Corn Puffs Graham Bread Toasted Wafers Stewed Fruit

DINNER

Kornlet and Tomato Soup Stuffed Potato Stewed Beans Macaroni with Egg Sauce Cracked Wheat with Raisins Graham Bread Whole-Wheat Puffs Toasted Wafers Stewed Fruit Cornstarch Blancmange

SECOND DAY

BREAKFAST

Fresh Fruit Frumenty Dry Toast with Hot Cream Pease Paree Breakfast Rolls Graham Puffs Toasted Wafers Stewed Fruit

DINNER

Bean and Tapioca Soup Baked Potato with Pease Gravy Stewed Dried Corn Scalloped Tomato Browned Rice Graham Bread Rolls Rye Gems Stewed Fruit Cracked Wheat Pudding

THIRD DAY

BREAKFAST

Fresh Fruit Granola Mush Dried Apple and Apricot Toast Raised Biscuit Breakfast Rolls Toasted Wafers Stewed Fruit

DINNER

Macaroni Soup Mashed Potato Succotash Canned Green Peas Whole-Wheat Puffs Toasted Wafers Fruit Roll Stewed Fruit Lemon Cornstarch Pudding

FOURTH DAY

BREAKFAST

Fresh Fruit Jellied Oatmeal Lentil Toast Whole-Wheat Puffs Toasted Wafers Lettuce Stewed Fruit

DINNER

Oatmeal Soup Boiled Potato with Tomato Cream Sauce Mashed Lentils with Beans Macaroni with Tomato Sauce Hominy Fruit Rolls Graham Crisps Stewed Fruit Rice Snowball

FIFTH DAY

BREAKFAST

Fresh Fruit Orange Rice Gravy Toast Macaroni with Cream Sauce Graham Crisps Whole-Wheat Puffs Graham Bread Stewed Fruit

DINNER

Bean and Hominy Soup Potato Puff Stewed Split Peas Stewed Asparagus Pearl Barley with Lemon Sauce Graham Bread Rye Gems Toasted Wafers Stewed Fruit Orange Float

SIXTH DAY

BREAKFAST

Fresh Fruit Rye Mush Prune Toast Graham Bread Corn Puffs Toasted Wafers Cottage Cheese Stewed Fruit

DINNER

Black Bean Soup Stewed Potato Spinach Stewed Corn and Tomato Graham Grits Raised Corn Bread Toasted Wafers Graham Puffs Stewed Fruit Farina Fruit Mold

SABBATH

BREAKFAST

Fresh Fruit Rolled Oats Grape Toast Currant Buns Beaten Biscuit Toasted Wafers Lettuce Stewed Fruit

DINNER

Canned Green Pea Soup Stewed Potato Macaroni with Kornlet Rice Beaten Biscuit Graham Bread Stewed Fruit Loaf Cake Bananas

TWENTY-SECOND WEEK

FIRST DAY

BREAKFAST

Fresh Fruit Graham Mush with Dates Gravy Toast Whole-Wheat Puffs Toasted Beaten Biscuit Steamed Figs Stewed Fruit

DINNER

Cream Pea Soup Mashed Potatoes Spinach Stewed Dried Corn Rolled Wheat Graham Bread Rye Gems Sticks Bread Custard Stewed Fruit

SECOND DAY

BREAKFAST

Fresh Fruit Oatmeal Dry Toast with Hot Cream Macaroni with Raisins Graham Gems Toasted Wafers Steamed Figs Stewed Fruit

DINNER

Oatmeal Soup Boiled Potatoes Scalloped Tomato Mashed Lima Beans Boiled Wheat Graham Bread Rye Puffs Toasted Wafers Stewed Fruit Macaroni Pudding

THIRD DAY

BREAKFAST

Fresh Fruit Plum Porridge Prune Toast Breakfast Rolls Whole-Wheat Puffs Graham Crackers Lettuce Stewed Fruit

DINNER

Bean and Tomato Soup Mashed Potatoes Stewed Split Peas Radishes Asparagus with Cream Sauce Rolled Wheat Whole-Wheat Bread Currant Puffs Toasted Wafers Stewed Fruit Fresh Fruit

FOURTH DAY

BREAKFAST

Fresh Fruit Rice with Fig Sauce Gravy Toast Toasted Rolls Graham Bread Crusts Stewed Fruit

DINNER

Pea and Tomato Soup Broiled Potato Lettuce Hominy Egg and Macaroni Oatmeal Bread Sally Lunn Gems Graham Crisps Stewed Fruit Molded Wheat with Fruit Sauce

FIFTH DAY

BREAKFAST

Fresh Fruit Graham Grits Poached Egg on Toast Hominy Gems Graham Crisps Toasted Wafers Stewed Fruit

DINNER

Macaroni Soup Mashed Potato Stewed Asparagus Scalloped Beans Cracked Wheat Oatmeal Bread Cream Rolls Graham Gems Stewed Fruit Stewed Fruit Pudding

SIXTH DAY

BREAKFAST

Fresh Fruit Graham Gruel with Croutons Asparagus Toast Whole-Wheat Puffs Toasted Rolls Potato Cakes Lettuce Stewed Fruit

DINNER

Potato Soup Baked Potatoes Spinach Succotash Granola Fruit Mush Currant Puffs Sticks Graham Bread Stewed Fruit Tapioca Jelly

SABBATH

BREAKFAST

Fresh Fruit Rolled Wheat Prune Toast Fruit Bread Cream Rolls Graham Crisps Lettuce Stewed Fruit

DINNER

Tomato with Vermicelli Soup Mashed Peas Creamed Potato Lettuce Browned Rice Fruit Bread Beaten Biscuit Stewed Fruit Custard Pie

TWENTY-THIRD WEEK

FIRST DAY

BREAKFAST

Fresh Fruit Cerealine Flakes Banana Toast Beaten Biscuit Graham Puffs Lettuce Stewed Fruit

DINNER

Cream Pea Soup Baked Potato with Brown Sauce Scalloped Tomato Asparagus with Egg Sauce Graham Grits Fruit Bread Graham Gems Toasted Wafers Stewed Fruit Banana Shortcake

SECOND DAY

BREAKFAST

Fresh Fruit Jellied Oatmeal Asparagus Toast Graham Gems Cream Mush Rolls Stewed Fruit

DINNER

Cream Rice Soup Baked Beans Stewed Dried Corn Lettuce Cracked Wheat with Raisins Crusts Toasted Wafers Raised Biscuit Stewed Fruit Almond Cream

THIRD DAY

BREAKFAST

Fresh Fruit Graham Mush Snowflake Toast Whole-Wheat Bread Toasted Wafers Currant Puffs Cup Custard Stewed Fruit

DINNER

Bean and Tapioca Soup Mashed Potato Green Peas Macaroni Baked with Granola Rice Whole-Wheat Bread Toasted Wafers Crusts Stewed Fruit Floating Islands

FOURTH DAY

BREAKFAST

Fresh Fruit Mixed Mush Tomato Toast Whole-Wheat Bread Graham Puffs Toasted Wafers Lettuce Stewed Fruit

DINNER

Split Pea Soup Potato Cakes Spinach Macaroni with Tomato Sauce Rolled Rye Sally Lunn Gems Cream Mush Rolls Toasted Wafers Stewed Fruit Cocoanut Rice Custard

FIFTH DAY

BREAKFAST

Fresh Fruit Rolled Wheat Prune Toast Whole-Wheat Bread Toasted Rolls Graham Gems Stewed Fruit

DINNER

Brown Soup Baked Potato Stewed Asparagus Mashed Lentils with Beans Graham Grits Whole-Wheat Bread Cream Crisps Stewed Fruit Farina Pie

SIXTH DAY

BREAKFAST

Fresh Fruit Graham Grits Porridge with Croutons Asparagus Toast Whole-Wheat Puffs Cream Crisps Crescents Stewed Fruit White Custard in Cups

DINNER

Cream Barley Soup Steamed Potato Green Peas Stewed Corn and Tomato Granola Fruit Mush Graham Gems Cream Crisps Graham Bread Stewed Fruit Banana Dessert

SABBATH

BREAKFAST

Fresh Fruit Rolled Rye Grape Toast Macaroni with Cream Sauce Crescents Fruit Rolls Steamed Figs Stewed Fruit

DINNER

Tomato Soup with Vermicelli Stewed Asparagus Mashed Peas Rice with Raisins Graham Biscuit Fruit Rolls Toasted Wafers Stewed Fruit Nuts

TWENTY-FOURTH WEEK

FIRST DAY

BREAKFAST

Fresh Fruit Graham Mush with Figs Gravy Toast Whole-Wheat Puffs Toasted Rolls Graham Bread Roasted Almonds Stewed Fruit

DINNER

Vegetable Broth with Croutons Baked Potato Asparagus Points Cauliflower with Tomato Sauce Rolled Rye Whole-Wheat Bread Crusts Toasted Wafers Stewed Fruit Rice Meringue

SECOND DAY

BREAKFAST

Fresh Fruit Granola Fruit Mush Cream Toast Whole-Wheat Puffs Toasted Wafers Fruit Crackers Fresh Strawberries

DINNER

Asparagus Soup Scalloped Potatoes Spinach with Cream Stewed Corn Cottage Cheese Pearl Barley Sticks Graham Gems Whole-Wheat Bread Stewed Fruit Farina Custard

THIRD DAY

BREAKFAST

Fresh Fruit Graham Gruel with Croutons Snowflake Toast Graham Puff Toasted Wafers Breakfast Rolls Strawberries

DINNER

Cream Barley Soup Stewed Potatoes Asparagus with Green Peas Scalloped Tomato Graham Bread Toasted Wafers Currant Puffs Stewed or Fresh Berries Oatmeal Blancmange with Fruit Sauce

FOURTH DAY

BREAKFAST

Fresh Fruit Browned Rice Tomato Toast Boiled Macaroni Whole-Wheat Puffs Breakfast Rolls Lettuce Stewed Fruit

DINNER

Lentil Soup Mashed Potatoes Green Peas Macaroni Baked with Granola Graham Grits Whole-Wheat Bread Whole-Wheat Puffs Graham Crisps Fresh or Stewed Berries Bread Custard

FIFTH DAY

BREAKFAST

Fresh Fruit Plum Porridge Gravy Toast Whole-Wheat Puffs Toasted Rolls Strawberries

DINNER

Plain Rice Soup Potato Cakes Mashed Split Peas Stewed Corn and Tomato Pearl Wheat Whole-Wheat Bread Toasted Rolls Graham Gems Stewed Fruit Strawberry Shortcake

SIXTH DAY

BREAKFAST

Fresh Fruit Rolled Oats Fresh Berry Toast Whole-Wheat Bread Graham Crusts Toasted Wafers Lettuce Fresh or Stewed Berries

DINNER

Corn and Bean Soup Baked Potato Boiled Macaroni Asparagus with Egg Sauce Rolled Wheat Whole-Wheat Bread Toasted Wafers Rye Gems Strawberries Lemon Cornstarch Pudding

SABBATH

BREAKFAST

Fresh Fruit Rolled Wheat Prune Toast Graham Raised Biscuit Toasted Wafers Cream Rolls Cup Custard Strawberries

DINNER

Green Pea Soup Canned Okra and Tomato Stewed Asparagus Rice Fruit Rolls Graham Bread Toasted Wafers Strawberries Sliced Pineapple

TWENTY-FIFTH WEEK

FIRST DAY

BREAKFAST

Fresh Fruit Cerealine Flakes Fresh Berry Toast Whole-Wheat Puffs Toasted Rolls Graham Bread Lettuce Stewed Fruit

DINNER

Plain Rice Soup Mashed Potato Mashed Peas Macaroni with Tomato Sauce Rolled Wheat Graham Bread Sally Lunn Gems Sticks Stewed Fruit Gooseberry Tart

SECOND DAY

BREAKFAST

Fresh Fruit Rolled Rye Dry Toast with Hot Cream Lettuce Whole-Wheat Puffs Sticks Toasted Wafers Stewed or Fresh Berries

DINNER

Cream Pea Soup Potato Cakes Spinach Scalloped Tomato Boiled Wheat Whole-Wheat Bread Rye Puffs Toasted Wafers Strawberries Molded Rice with Strawberry Sauce

THIRD DAY

BREAKFAST

Fresh Fruit Graham Mush Prune Toast Cream Rolls Fruit Bread Toasted Wafers Lettuce Strawberries

DINNER

Swiss Potato Soup Boiled Potato with Tomato Cream Sauce Green Peas Macaroni with Kornlet Molded Wheat with Fruit Sauce Fruit Bread Whole-Wheat Puffs Toasted Wafers Cherries on Stems

FOURTH DAY

BREAKFAST

Fresh Fruit Graham Grits Gruel with Croutons Gravy Toast Rice with Lentil Gravy Whole-Wheat Puffs Graham Bread Toasted Wafers Stewed Fruit

DINNER

Tomato and Macaroni Soup Baked Potato String Beans Asparagus with Egg Sauce Baked Barley Currant Puffs Graham Bread Toasted Wafers Strawberries Slice Pineapple

FIFTH DAY

BREAKFAST

Fresh Fruit Browned Rice Grape Toast Whole-Wheat Puffs Toasted Wafers Cream Rolls Lettuce Fresh or Stewed Berries

DINNER

Swiss Lentil Soup Baked Potato Green Peas Summer Squash Farina with Bananas Whole-Wheat Bread Toasted Rolls Graham Gems Strawberry Shortcake

SIXTH DAY

BREAKFAST

Fresh Fruit Rolled Oats Cream Toast Macaroni with Tomato Sauce Graham Gems Toasted Wafers Cottage Cheese Stewed Fruit

DINNER

Green Pea Soup Mashed Potato Scalloped Cauliflower Stewed Lima Beans Graham Grits Toasted Wafers Currant Puffs Oatmeal Bread Stewed Fruit Farina Blancmange with Cocoanut Sauce

SABBATH

BREAKFAST

Fresh Fruit Granola Fruit Mush Snowflake Toast Beaten Biscuit Date Bread Toasted Wafers Strawberries

DINNER

Canned Corn Soup Potato Cakes String Beans Rice Date Bread Beaten Biscuit Toasted Wafers Stewed Fruit Strawberry Pie

TWENTY-SIXTH WEEK

FIRST DAY

BREAKFAST

Fresh Fruit Granola Fruit Mush Strawberry Toast Whole-Wheat Puffs Toasted Beaten Biscuit Stewed Fruit

DINNER

String Bean Soup Mashed Potato Mashed Peas Chopped Cabbage Boiled Wheat Whole-Wheat Bread Cream Crisps Toasted Wafers Stewed Fruit Tapioca Dessert with Strawberries

SECOND DAY

BREAKFAST

Fresh Fruit Plum Porridge Gravy Toast Whole-Wheat Bread Cream Crisps Lettuce Breakfast Rolls and Currant Jelly

DINNER

Pea and Tomato Soup Baked Potato Summer Squash Browned Cauliflower Pearl Wheat Crusts White Bread Toasted Wafers Stewed Fruit Strawberry Sandwich

THIRD DAY

BREAKFAST

Fresh Fruit Graham Mush Cherry Toast Whole-Wheat Puffs White Bread Graham Crackers Strawberries

DINNER

Potato Soup Green Peas Mashed Lentils Lettuce Browned Rice Whole-Wheat Bread Rye Gems Graham Crisps Stewed Fruit Cherry Tart

FOURTH DAY

BREAKFAST

Fresh Fruit Graham Grits Fresh Berry Toast Graham Crisps Graham Bread French Rolls Steamed Figs Stewed Fruit

DINNER

Bean and Potato Soup Mashed Potato Cauliflower with Tomato Sauce Macaroni Baked with Granola Cracked Wheat with Raisins Graham Bread Cream Mush Rolls Whole-Wheat Puffs Stewed Fruit Farina Blancmange

FIFTH DAY

BREAKFAST

Fresh Fruit Rice with Fig Sauce Snowflake Toast Whole-Wheat Puffs Toasted Rolls Graham Bread Lettuce Stewed Fruit

DINNER

Tomato and Vermicelli Soup Broiled Potato Succotash Summer Squash Pearl Barley Cream Rolls Crusts Zwieback Graham Bread Rice Cream Pudding

SIXTH DAY

BREAKFAST

Fresh Fruit Cerealine Flakes Prune Toast Cottage Cheese Cream Rolls Toasted Wafers Graham Bread Stewed Fruit

DINNER

Cream Barley Soup Boiled Potato Mashed Split Peas Scalloped Tomato Farina with Banana Toasted Wafers Graham Puffs Stewed Fruit Strawberry Minute Pudding

SABBATH

BREAKFAST

Fresh Fruit Rolled Wheat Banana Toast Currant Buns Toasted Wafers Breakfast Rolls Strawberries

DINNER

Cream Pea Soup Stewed Potato String Beans Rice Whole-Wheat Bread Toasted Wafers Cream Rolls Stewed Fruit Fresh Cherries Banana Dessert

TWENTY-SEVENTH WEEK

FIRST DAY

BREAKFAST

Fresh Fruit Graham Mush Cream Toast Boiled Macaroni Whole-Wheat Puffs Toasted Rolls Fresh or Stewed Berries

DINNER

Potato Soup with Vermicelli Mashed Potato Beet Greens Pease Cakes with Tomato Sauce Pearl Wheat White Bread Graham Crisps Currant Puffs Stewed Fruit Prune Whip

SECOND DAY

BREAKFAST

Fresh Fruit Boiled Wheat Fresh Berry Toast Whole-Wheat Puffs Breakfast Rolls Toasted Wafers Roasted Almonds Stewed Fruit

DINNER

Cream Pea Soup Broiled Potatoes Summer Squash Cauliflower with Tomato Sauce Graham Grits Graham Bread Crusts Fruit Crackers Toasted Wafers Stewed or Fresh Berries Fruit Shape

THIRD DAY

BREAKFAST

Fresh Fruit Rice Snowflake Toast Graham Gems Toasted Wafers Fruit Rolls Fresh Berries

DINNER

Lentil Soup Mashed Potato Green Peas Scalloped Tomatoes Browned Rice Fruit Rolls Toasted Wafers Graham Bread Stewed Fruit Fresh Cherries

FOURTH DAY

BREAKFAST

Fresh Fruit Rolled Wheat Tomato Toast Toasted Fruit Rolls Graham Puffs Lettuce Stewed Fruit

DINNER

Tomato and Macaroni Soup Beets and Potato String Beans Pearl Barley Pop Overs Graham Bread Toasted Wafers Fresh or Stewed Fruit Gooseberry Tart

FIFTH DAY

BREAKFAST

Fresh Fruit Cracked Wheat Porridge with Croutons Macaroni with Raisins Whole-Wheat Puffs Breakfast Rolls Graham Crackers Lettuce Stewed Fruit

DINNER

Cream Barley Soup Baked Potato Spinach Green Peas Cracked Wheat Rye Puffs Oatmeal Bread Graham Crisps Fruit Foam

SIXTH DAY

BREAKFAST

Fresh Fruit Cerealine Fresh Berry Toast Whole-Wheat Puffs Toasted Rolls Graham Crisps Roasted Almonds Stewed Fruit

DINNER

Green Pea Soup Mashed Potato Stewed Lima Beans Stewed Dried or Fresh Corn Rice Oatmeal Bread Whole-Wheat Puffs Toasted Wafers Stewed Fruit Strawberry Shortcake

SABBATH

BREAKFAST

Fresh Fruit Granola Fruit Mush Gravy Toast Fruit Rolls Raised Biscuit Toasted Wafers Stewed Fruit Baked Bananas

DINNER

Tomato and Vermicelli Soup Broiled Potato Macaroni with Cream Sauce Browned Rice Beaten Biscuit Fruit Rolls Strawberries Nuts

TWENTY-EIGHTH WEEK

FIRST DAY

BREAKFAST

Fresh Fruit Rice with Raisins Cherry Toast Toasted Beaten Biscuit Graham Puffs Stewed or Fresh Berries

DINNER

Cream Barley Soup Baked Potatoes with Tomato Cream Sauce Summer Squash Green Peas Cracked Wheat Graham Puffs Toasted Wafers Stewed Fruit Rice and Strawberry Dessert

SECOND DAY

BREAKFAST

Fresh Fruit Rolled Wheat Gravy Toast Whole-Wheat Puffs Toasted Wafers Graham Bread Lettuce Stewed Fruit

DINNER

Green Pea Soup Macaroni Baked with Granola String Beans Lettuce Boiled Wheat Cream Rolls Graham Bread Stewed Fruit Berry Sandwich (prepared like Apple Sandwich)

THIRD DAY

BREAKFAST

Fresh Fruit Rolled Rye Fresh Berry Toast Whole-Wheat Puffs Toasted Wafers Graham Bread Cup Custard Stewed Fruit

DINNER

Tomato and Macaroni Soup Creamed Potato Mashed Peas Cottage Cheese Pearly Wheat Graham Bread Toasted Wafers Crusts Stewed Fruit Farina Fruit Mold

FOURTH DAY

BREAKFAST

Fresh Fruit Molded Rice with Fresh Berries Dry Toast with Hot Cream Graham Raised Biscuit Toasted Wafers Stewed Fruit

DINNER

Pea and Tomato Soup Mashed Potato Beet Greens Stewed Dried Corn Graham Grits Graham Puffs Toasted Wafers Vienna Bread Stewed Fruit Fruit Tapioca

FIFTH DAY

BREAKFAST

Fresh Fruit Plum Porridge Snowflake Toast Vienna Bread Crusts Toasted Wafers Lettuce Stewed or Fresh Berries

DINNER

Potato and Sago Soup Stewed Lima Beans Radishes Boiled Macaroni Hominy Cream Rolls Graham Bread Stewed Fruit Berry Shortcake with Prepared Cream

SIXTH DAY

BREAKFAST

Fresh Fruit Granola Fruit Mush Tomato Toast French Rolls Graham Puffs Toasted Wafers Stewed Fruit

DINNER

Lentil Soup Mashed Potato String Beans Canned Kornlet Cream Rolls Graham Puffs Toasted Wafers Stewed Fruit Red Sago Mold

SABBATH

BREAKFAST

Fresh Fruit Cerealine Prune Toast Fruit Bread Beaten Biscuit Toasted Wafers Steamed Figs Cottage Cheese Stewed or Fresh Berries

DINNER

String Bean Soup Macaroni with Egg Sauce New Beets with Lemon Dressing Rice Beaten Biscuit Toasted Wafers Plain Buns Stewed Fruit Fruit and Nuts

TWENTY-NINTH WEEK

FIRST DAY

BREAKFAST

Fresh Fruit Brewis Tomato Toast Whole-Wheat Puffs Toasted Beaten Biscuit Lettuce Stewed Fruit

DINNER

Potato Soup Mashed Peas Beet Greens Pearl Wheat Whole-Wheat Bread Buns Toasted Wafers Stewed Fruit Banana Dessert

SECOND DAY

BREAKFAST

Fresh Fruit Cerealine Dry Toast with Hot Cream Fresh Tomato Salad Graham Crisps Whole-Wheat Puffs Stewed Fruit

DINNER

Cream Pea Soup Steamed Potato String Beans Baked Cabbage Graham Grits Graham Crisps Whole-Wheat Bread Pop Overs Stewed Fruit Cream Rice Pudding

THIRD DAY

BREAKFAST

Fresh Fruit Graham Mush Strawberry Toast Graham Crisps Whole-Wheat Puffs Molded Rice with Currant Sauce

DINNER

Lentil Soup New Beets and Potato Summer Squash Green Peas Farina Crusts Graham Bread Toasted Wafers Fresh Berries Stewed Fruit Pudding

FOURTH DAY

BREAKFAST

Fresh Fruit Snowflake Toast Rice with Lentil Gravy Graham Raised Biscuits Breakfast Rolls Toasted Wafers Fresh or Stewed Berries

DINNER

Cream Barley Soup Mashed Potato Scalloped Egg Plant Cauliflower with Tomato Sauce Molded Wheat with Fruit Sauce Cream Rolls Graham Puffs Toasted Wafers Stewed or Fresh Berries Raspberry Manioca Pudding

FIFTH DAY

BREAKFAST

Fresh Fruit Rolled Wheat Gravy Toast Cream Rolls Currant Puffs Toasted Wafers Radishes Stewed Fruit

DINNER

String Bean Soup Scalloped Potato Baked Beets Spinach Boiled Wheat with Lemon Sauce Whole-Wheat Bread Toasted Rolls Graham Gems Fresh Berries Prune Dessert

SIXTH DAY

BREAKFAST

Fresh Fruit Graham Gruel with Croutons Fresh Berry Toast Fruit Crackers Breakfast Rolls Graham Bread Stewed or Fresh Berries

DINNER

Green Pea Soup Creamed Potato Cabbage Salad Macaroni baked with Granola Rolled Rye Whole-Wheat Bread Toasted Wafers Beaten Biscuit Berry Pie

SABBATH

BREAKFAST

Fresh Fruit Rolled Oats Fresh Black Raspberry Toast Graham Bread Beaten Biscuit Toasted Wafers Stewed Fruit Cup Custard

DINNER

Tomato and Macaroni Soup Stewed Potato String Beans Boiled Wheat with Raisins Fruit Rolls Toasted Wafers Graham Bread Fresh Berries Bananas

THIRTIETH WEEK

FIRST DAY

BREAKFAST

Fresh Fruit Farina with Bananas Gravy Toast Whole-Wheat Bread Fruit Rolls Toasted Beaten Biscuit Stewed or Fresh Berries

DINNER

Baked Bean Soup Stewed Potato Green Peas Lettuce Graham Grits Graham Puffs Cream Crisps Black Raspberries Rice Custard Shape

SECOND DAY

BREAKFAST

Fresh Fruit Rolled Oats Banana Toast Graham Gems Sticks Toasted Wafers Stewed or Fresh Berries

DINNER

Velvet Soup Baked Potato Mashed Peas Macaroni with Tomato Pearl Wheat Currant Puffs Toasted Wafers Vienna Bread Stewed Fruit Farina Blancmange with Raspberry Juice

THIRD DAY

BREAKFAST

Fresh Fruit Cracked Wheat Fresh Raspberry Toast Whole-Wheat Puffs Toasted Wafers Parker House Rolls Lettuce Stewed Fruit

DINNER

Cream Pea Soup Browned Potatoes Chopped Cabbage Green Corn Rice Whole-Wheat Bread Toasted Wafers Graham Gems Stewed Fruit Black Raspberry Shortcake

FOURTH DAY

BREAKFAST

Fresh Fruit Cerealine Dry Toast with Hot Cream Whole-Wheat Puffs Graham Crisps Cup Custard Fresh Berries

DINNER

Black Bean Soup Mashed Potato Mashed Turnip String Beans Graham Mush Graham Bread Cream Rolls Pop Overs Stewed Fruit Raspberry Tapioca

FIFTH DAY

BREAKFAST

Fresh Fruit Graham Grits Cream Toast Fresh Tomatoes Whole-Wheat Bread Toasted Wafers Cream Rolls Stewed Fruit

DINNER

Celery Soup No. 2 Broiled Potato Beet Greens Scalloped Cauliflower Pearl Wheat Whole-Wheat Puffs Toasted Wafers Graham Fruit Bread Fresh Berries Snow Pudding

SIXTH DAY

BREAKFAST

Fresh Fruit Plum Porridge Prune Toast Cottage Cheese Cream Rolls Fruit Bread Toasted Wafers Stewed or Fresh Berries

DINNER

Lima Bean Soup Steamed Potato Boiled Beets Scalloped Egg Plant Cracked What Fruit Bread Graham Gems Toasted Wafers Stewed Fruit Pudding

SABBATH

BREAKFAST

Fresh Fruit Rolled Rye Fresh Berry Toast Beaten Biscuit Graham Puffs Cup Custard Stewed Fruit

DINNER

Green Corn Soup Mashed Peas Cold Boiled Beets, Sliced Rice with Raisins Buns Beaten Biscuit Toasted Wafers Nuts Fresh or Stewed Fruit

THIRTY-FIRST WEEK

FIRST DAY

BREAKFAST

Fresh Fruit Browned Rice Snowflake Toast Macaroni with Raisins Graham Crackers Graham Puffs Buns Stewed Fruit

DINNER

Pea and Tomato Soup Potato Rice Baked Corn Celery Graham Grits Currant Puffs Graham Bread Toasted Wafers Stewed or Fresh Fruit Red Rice Mold

SECOND DAY

BREAKFAST

Fresh Fruit Rolled Wheat Gravy Toast Boiled Macaroni with Cottage Cheese Graham Bread Rye Puffs Toasted Wafers Stewed Fruit

DINNER

Brown Soup Baked Potatoes Green Peas Beet Greens Boiled Wheat Graham Biscuit Crusts Toasted Wafers Stewed or Fresh Berries Rice Custard Pudding

THIRD DAY

BREAKFAST

Fresh Fruit Graham Mush with Dates Cream Toast Graham Puffs Sticks Pulled Bread Stewed Fruit

DINNER

Cream Barley Soup Mashed Potato String Beans Summer Squash Cracked Wheat with Whortleberries Pulled Bread Graham Gems Toasted Wafers Stewed Fruit Watermelon

FOURTH DAY

BREAKFAST

Fresh Fruit Rolled Oats Tomato Toast Toasted Wafers Graham Bread Stewed or Fresh Berried Cream Graham Rolls with Raspberry Jelly

DINNER

String Bean Soup Stewed Split Peas Beets and Potato Pearl Wheat Graham Bread Toasted Rolls Rye Gems Stewed Fruit Whortleberry Pudding

FIFTH DAY

BREAKFAST

Fresh Fruit Graham Grits Celery Toast Graham Gems Cream Rolls Toasted Wafers Fresh Berries

DINNER

Swiss Potato Soup Stewed Lima Beans Lettuce Boiled Macaroni Whole-Wheat Puffs Toasted Rolls Fruit Crackers Fresh Berries Fruit Tapioca

SIXTH DAY

BREAKFAST

Fresh Fruit Rice with Lemon Fresh Berry Toast Cream Mush Rolls Graham Puffs Toasted Wafers Stewed Fruit

DINNER

Bean and Potato Soup Green Corn Pulp Stewed Potato Chopped Turnip Graham Grits Pop Overs Graham Bread Toasted Wafers Fresh Berries Cream Rice Pudding Stewed Fruit

SABBATH

BREAKFAST

Fresh Fruit Cracked Wheat with Blueberries Prune Toast Graham Crisps Raised Biscuit Stewed Fruit

DINNER

Green or Canned Pea Soup Creamed Potato Kornlet Celery Graham Grits Whole-Wheat Bread Fruit Rolls Stewed Fruit Fresh Fruit

THIRTY-SECOND WEEK

FIRST DAY

BREAKFAST

Fresh Fruit Graham Mush Fresh Black Raspberry Toast Fresh Tomatoes Whole-Wheat Puffs Toasted Wafers Fruit Rolls Stewed or Fresh Berries

DINNER

Cream Rice Soup Boiled Potato with Brown Sauce Green Corn Pulp String Beans Pearl Wheat with Whortleberries Graham Gems Cream Crisps Stewed Fruit Raspberry Manioca Pudding

SECOND DAY

BREAKFAST

Fresh Fruit Graham Grits Gravy Toast Lettuce Breakfast Rolls Whortleberry Gems Toasted Wafers Fresh or Stewed Berries

DINNER

Green Corn Soup Beets and Potato Scalloped Egg Plant Boiled Wheat Graham Bread Toasted Wafers Crusts Stewed or Fresh Berries Whortleberry Pie

THIRD DAY

BREAKFAST

Fresh Fruit Oatmeal Dry Toast with Hot Cream Fresh Tomatoes Graham Puffs Breakfast Rolls Stewed or Fresh Berries Raspberry Jelly

DINNER

Tomato Cream Soup Potato Rice Stewed Lima Beans Radishes Green Corn Pudding Graham Mush with Berries Graham Gems Oatmeal Crisps Graham Bread Stewed Fruit Cream Rice Pudding

FOURTH DAY

BREAKFAST

Fresh Fruit Rolled Wheat Tomato Toast Oatmeal Crisps Graham Bread Baked Sweet Apples Stewed Fruit

DINNER

Lima Bean Soup Mashed Potato Scalloped Cauliflower Mashed Peas Graham Grits Graham Bread Toasted Wafers Whortleberry Gems Stewed or Fresh Fruit Molded Tapioca

FIFTH DAY

BREAKFAST

Fresh Fruit Graham Grits Gruel with Croutons Fresh Berry Toast Whole-Wheat Puffs Graham Bread Breakfast Rolls Lettuce Baked Sweet Apples Fresh Berries

DINNER

Cream Pea Soup Cracked Potato Scalloped Turnip Beet Greens Cracked Wheat with Blackberries Graham Bread Toasted Rolls Crusts Fresh or Stewed Fruit Banana Dessert

SIXTH DAY

BREAKFAST

Fresh Fruit Graham Mush with Blueberries Gravy Toast Fresh Tomatoes French Rolls Toasted Wafers Graham Puffs Fresh or Stewed Fruit

DINNER

Vegetable Broth Baked Potato Summer Squash Boiled Beets, sliced, with Cream Sauce Pearl Barley Graham Bread Whortleberry Gems Toasted Wafers Fresh Berries Damsons

SABBATH

BREAKFAST

Fresh Fruit Blackberry Mush Prune Toast Crusts Toasted Wafers Graham Bread Baked Sweet Apples Fresh Berries

DINNER

Tomato and Vermicelli Soup Stewed Potato Cold Sliced Beets Green Corn Pulp Rice Graham Bread Toasted Wafers Beaten Biscuit Stewed Fruit Blackberry Pie

THIRTY-THIRD WEEK

FIRST DAY

BREAKFAST

Fresh Fruit Cerealine Flakes Snowflake Toast Beaten Biscuit Graham Bread Toasted Wafers Fresh Berries

DINNER

Green Pea Soup Scalloped Potato Boiled Corn Cauliflower with Egg Sauce Graham Grits Graham Puffs Toasted Wafers Sliced Peaches Nuts

SECOND DAY

BREAKFAST

Fresh Fruit Rolled Rye Cream Toast Whortleberry Gems Toasted Wafers Cream Rolls Fresh Blackberries

DINNER

Pea and Tomato Soup Baked Potato String Beans Macaroni with Tomato Sauce Farina with Banana Cream Rolls Toasted Wafers Graham Puffs Stewed Fruit Plums and Peaches

THIRD DAY

BREAKFAST

Fresh Fruit Rice with Peaches Blackberry Toast Fresh Tomatoes Whole-Wheat Puffs Sticks Toasted Wafers Stewed Fruit

DINNER

String Bean Soup Mashed Potato Baked Green Corn Scalloped Egg Plant Graham Grits Whole-Wheat Bread Graham Puffs Toasted Wafers Stewed Fruit Fresh Fruit

FOURTH DAY

BREAKFAST

Fresh Fruit Blackberry Mush Tomato Toast Baked Sweet Apples Graham Gems Toasted Wafers Raised Graham Biscuit Fresh Berries

DINNER

Celery Soup No. 2 Boiled Potato Macaroni baked with Granola Succotash Browned Rice Whole-Wheat Bread Toasted Wafers Graham Puffs Stewed Fruit Blackberry Cornstarch Pudding

FIFTH DAY

BREAKFAST

Fresh Fruit Oatmeal Porridge Berry Toast Beaten Biscuit Graham Bread Toasted Wafers Baked Sweet Apples Stewed Fruit

DINNER

Brown Soup Scalloped Potato Chopped Cabbage Mashed Peas Rice Graham Bread Sticks Stewed or Fresh Berries Bread Custard

SIXTH DAY

BREAKFAST

Fresh Fruit Granola Apple Mush Gravy Toast Whole-Wheat Puffs Toasted Wafers Graham Fruit Rolls Stewed Fruit

DINNER

Cream Pea Soup Boiled Potatoes Green Corn Sliced Tomatoes Cracked Wheat with Blackberries Graham Bread Fruit Rolls Rye Gems Sliced Peaches Pears

SABBATH

BREAKFAST

Fresh Fruit Rolled Oats Prune Toast Sliced Tomatoes Fruit Bread Cream Crisps Stewed or Sliced Peaches

DINNER

Green Corn Soup Boiled Macaroni Stewed Tomatoes Rice Fruit Bread Cream Crisps Toasted Wafers Stewed or Fresh Fruit Blackberry or Peach Pie

THIRTY-FOURTH WEEK

FIRST DAY

BREAKFAST

Fresh Fruit Blackberry Mush Gravy Toast Graham Puffs Fruit Bread Toasted Wafers Baked Sweet Apples Stewed Fruit

DINNER

Tomato Cream Soup Potato Snowballs Stewed Corn Stewed Lima Beans Rolled Wheat Rye Puffs Cream Rolls Graham Bread Sliced Peaches Nuts

SECOND DAY

BREAKFAST

Fresh Fruit Oatmeal Porridge Cream Toast Sliced Tomato Graham Crisps Graham Bread Rye Gems Stewed Fruit

DINNER

Lima Bean Soup Mashed Potato Summer Squash Baked Beets with Lemon Dressing Pearl Barley Graham Bread Crusts Toasted Wafers Stewed or Fresh Berries Peach Tapioca

THIRD DAY

BREAKFAST

Fresh Fruit Rolled Wheat Tomato Toast Cottage Cheese Whole-Wheat Puffs Graham Bread Toasted Wafers Stewed Fruit

DINNER

Oatmeal Soup Broiled Potato Scalloped Tomatoes Green Corn Pulp Graham Grits French Rolls Cream Crisps Fresh Fruit Sliced Sweet Apples and Cream

FOURTH DAY

BREAKFAST

Fresh Fruit Rolled Rye Peach Toast Macaroni with Corn Pulp Fresh Tomatoes Cream Rolls Vienna Bread Toasted Wafers Stewed Fruit

DINNER

String Bean Soup Mashed Potato Scalloped Egg Plant Cabbage and Tomato Pearl Wheat Toasted Wafers Beaten Biscuit Vienna Bread Stewed Fruit Fruit Shape

FIFTH DAY

BREAKFAST

Fresh Fruit Granola Peach Mush Dry Toast with Hot Cream Celery Whole-Wheat Puffs Cream Rolls Graham Crackers Stewed Fruit

DINNER

White Celery Soup Steamed Potato Chopped Beets Mashed Peas Farina with Bananas Whole-Wheat Bread Cream Rolls Rye Puffs Sliced Peaches Baked Apple Dessert

SIXTH DAY

BREAKFAST

Fresh Fruit Graham Grits Berry Toast Baked Sweet Apples Fresh Tomatoes Currant Puffs Toasted Rolls Stewed Fruit

DINNER

Cream Pea Soup Baked Potato Stewed Celery Cauliflower with Tomato Sauce Boiled Wheat Whole-Wheat Puffs Graham Crackers Crescents Stewed Fruit Sago Fruit Pudding

SABBATH

BREAKFAST

Fresh Fruit Steamed Rice Tomato Toast Fruit Bread Toasted Wafers Breakfast Rolls Baked Sweet Apples Stewed Fruit

DINNER

Cream Barley Soup Creamed Potato Green Peas Pearl Wheat Fruit Bread Rolls Graham Crackers Sliced Peaches Nuts Tapioca Custard

THIRTY-FIFTH WEEK

FIRST DAY

BREAKFAST

Fresh Fruit Graham Mush with dates Sliced Tomatoes Macaroni with Egg Sauce Whole-Wheat Puffs Cream Rolls Stewed Fruit

DINNER

Baked Bean Soup Steamed Potato Stewed Tomato Mashed Split Peas Rolled Rye Graham Bread Graham Puffs Toasted Wafers Stewed Fruit Peach Shortcake

SECOND DAY

BREAKFAST

Fresh Fruit Granola Peach Mush Cream Toast Sliced Tomatoes Graham Bread Graham Crisps Stewed Fruit

DINNER

Celery Soup No. 2. Boiled Potato Shelled Beans Cauliflower with Tomato Sauce Graham Grits Graham Bread Oatmeal Gems Toasted Wafers Stewed Fruit Baked Sweet Apples with Whipped Cream

THIRD DAY

BREAKFAST

Fresh Fruit Oatmeal Tomato Toast Macaroni Baked with Corn Pulp Whole-Wheat Bread Graham Puffs Toasted Wafers Stewed Fruit

DINNER

Cream Rice Soup Mashed Potato Stewed Celery Mashed Lentils and Beans Rolled Wheat Whole-Wheat Bread Crusts Toasted Wafers Stewed Fruit Peach Meringue

FOURTH DAY

BREAKFAST

Fresh Fruit Peach Mush Snowflake Toast Whole-Wheat Puffs Sticks Date Bread Baked Sweet Apples Stewed Fruit

DINNER

Black Bean Soup Potato Snowballs Corn and Tomatoes Scalloped Egg Plant Cracked Wheat Date Bread Graham Gems Toasted Wafers Stewed Fruit Grapes

FIFTH DAY

BREAKFAST

Fresh Fruit Rolled Oats Peach Toast Whole-Wheat Bread Breakfast Rolls Graham Gems Baked Pears Stewed Fruit

DINNER

Tomato and Macaroni Soup Boiled Potato Baked Corn Celery Pearl Barley Whole-Wheat Bread Graham Puffs Toasted Wafers Stewed Fruit Peach Shortcake

SIXTH DAY

BREAKFAST

Fresh Fruit Cerealine Flakes Strawberry Toast Macaroni with Cream Sauce Sliced Tomato Graham Puffs Parker House Rolls Toasted Wafers Stewed Fruit

DINNER

Potato Soup Baked Sweet Potato Mashed Peas Cauliflower with Egg Sauce Graham Grits Granola Fruit Rolls Graham Puffs Stewed Fruit Rice Cream Pudding

SABBATH

BREAKFAST

Fresh Fruit Rolled Wheat with Blackberries and Cream Prune Toast Fruit Rolls Raised Graham Biscuit Toasted Wafers Fresh Tomatoes Stewed Fruit

DINNER

Cream Pea Soup Mashed Sweet Potato String Beans Pearl Wheat with Peaches and Cream Buns Cream Rolls Toasted Wafers Nuts

THIRTY-SIXTH WEEK

FIRST DAY

BREAKFAST

Fresh Fruit Graham Mush Blackberry Toast Sliced Tomato Currant Puffs Cream Rolls Toasted Wafers Baked Apples Stewed Fruit

DINNER

Sweet Potato Soup Steamed Potato Boiled Beets Stewed Lima Beans Rolled Wheat Buns Graham Puffs Toasted Wafers Stewed Fruit Peach Sandwich

SECOND DAY

BREAKFAST

Fresh Fruit Rolled Wheat Apricot Toast Zwieback Graham Puffs Breakfast Rolls Lemon Apples Stewed Fruit

DINNER

Lima Bean Soup Potato Stewed with Celery Mashed Squash Scalloped Tomatoes Farina Whole-Wheat Bread Toasted Rolls Graham Gems Sliced Peaches Bran Jelly with Fruit Sauce

THIRD DAY

BREAKFAST

Fresh Fruit Granola Apple Mush Blueberry Toast Cream Rolls Whole-Wheat Puffs Toasted Wafers Sliced Tomatoes Stewed Fruit

DINNER

Corn and Bean Soup Baked Potato Stewed Tomato Scalloped Cauliflower Pearl Wheat Whole-Wheat Bread Toasted Rolls Corn Puffs Stewed Fruit Farina Custard

FOURTH DAY

BREAKFAST

Fresh Fruit Oatmeal Tomato Toast Whole-Wheat Puffs Graham Bread Toasted Wafers Baked Sweet Apples Stewed Fruit

DINNER

Tomato and Rice Soup Baked Sweet Potato Mashed Beans Green Peas Graham Grits Oatmeal Bread Graham Puffs Toasted Wafers Sliced Peaches Red Rice

FIFTH DAY

BREAKFAST

Fresh Fruit Cracked Wheat Banana Toast Baked Sweet Apples Oatmeal Bread Graham Gems Toasted Wafers Stewed Fruit

DINNER

Celery Soup Mashed Potato Baked Tomato Baked Green Corn Graham Grits Graham Bread Sticks Rye Puffs Stewed Fruit Baked Apple Dessert

SIXTH DAY

BREAKFAST

Fresh Fruit Rice Cream Toast Whole-Wheat Puffs Corn Cakes Sticks Sliced Tomatoes Stewed Fruit

DINNER

Potato and Rice Soup Macaroni Baked with Granola Mashed Cabbage String Beans Pearl Wheat Pop Overs Cream Crisps Graham Bread Stewed Fruit Almonds

SABBATH

BREAKFAST

Fresh Fruit Rolled Oats Tomato Toast Toasted Wafers Fruit Rolls Raised Biscuit Baked Pears Stewed Fruit

DINNER

Green Corn Soup Tomato and Macaroni Stewed Potato Rolled Wheat Fruit Bread Cream Crisps Stewed Fruit Peach Pie Grapes

THIRTY-SEVENTH WEEK

FIRST DAY

BREAKFAST

Fresh Fruit Cerealine Flakes Toast with Egg Sauce Fruit Bread Breakfast Rolls Toasted Wafers Baked Sweet Apples Sliced Peaches

DINNER

Green Bean Soup Mashed Potato Baked Squash Corn Pudding Graham Grits Graham Bread Currant Puffs Toasted Wafers Stewed Fruit Peach Shortcake

SECOND DAY

BREAKFAST