PART TWO

PREPARATION OF FOODS.

TABLE OF MEASURES AND WEIGHTS.

A standard measuring cup contains 8 ounces or ¹⁄₂ pint.

1 tablespoon = 3 teaspoons 2 tablespoons = 1 ounce 8 tablespoons = 4 ounces or ¹⁄₂ cup 16 tablespoons = 8 ounces or 1 cup

All ingredients measured by the cup, tablespoon or teaspoon are measured level.

1 pound (English weight) = 425 grams or 16 ounces 1 pound (Metric system) = 500 ” 2 pounds (Metric system) = 1000 ”

## CHAPTER I.

GREEN VEGETABLES.

Green vegetables furnish a large amount of easily digested carbohydrates and contain much mineral matter in which meats and cereals are deficient. That they add to the highest purity of our blood has been proven by the fact that many blood and skin diseases have been cured by the application of specific greens alone. However, no matter how valuable an article is, it should be used according to the needs of the individual. As vegetables also contain a large amount of water, it is not wise for one who has to perform active mental or physical labor to indulge in a large amount of cooked, especially underground, vegetables at the noon meal. At this time of the day the system requires the most nutritious foods in the form of proteid elements, no matter whether the meal consists of cooked food, cold or warmed over. Green peas and corn are best eaten at the noon meal, as they are rich in proteid elements. Asparagus, tomatoes, string beans and leaf greens are also suitable at this time of the day, provided some nutritious food of the proteid class is served with them. For further combinations, see “Left Overs” and Menus.

The blanching of vegetables, as advised by some authorities, will always remove valuable constituents of the plant. The blanching and ventilation of vegetables during the process of cooking is advised, in order to make them more wholesome. All artificially prepared foods will lose certain constituents through the process of cooking, and this loss is generally made up by additional flavoring or sauces. Vegetables which are cooked in very little water and kept well covered (not ventilated), will lose less of their natural qualities, and the injurious gases which do not escape by this process can be made harmless through the addition of fats, in the emulsified form, as sauces, the yolk of an egg, lemon or cream.

In the consumption of food, as well as the custom of dress and education, some people have reached that stage of refinement where degeneration begins. We cannot refine natural food without paying the penalty for it, which means the producing of disease and the shortening of life. The excessive use of refined sugar, alcohol and other artificial stimulants, has produced a dislike for fatty foods by many people, so that they refuse to eat sauces, or fat meats in any form, the only fat they use being butter. While the latter is a valuable food, it often cannot be assimilated by the system if spread on white bread, or mixed with cooked vegetables; it generally serves only as a lubricant. If butter is eaten in excess, especially in the summer, it clogs the system. Some people prepare vegetables and soups with melted butter for the sake of convenience. This is a waste, since a tablespoonful of butter or other fat properly emulsified as directed under butter sauces will often give more nutriment than one-quarter of a pound of butter wasted by soaking into toast or other cooked foods.

The American method of cooking green vegetables in a large amount of water and throwing it away, then seasoning them with butter and spices and serving them with lean meat and white bread, produces a starvation diet. In such a meal, the important mineral matter and the fats in vegetables and whole wheat grains are left out, and are supplemented by an excess of starches and water in the form of bread, beverages and desserts. Additional fats should be added scientifically and combined with foods which are rich in minerals and acids.

All vegetable water, especially that of canned or sterilized fruits and vegetables, is very wholesome and antiseptic. Strained, sterilized tomato, currant, gooseberry and strawberry juices are unsurpassed as a liver medicine in some conditions. These same foods will lose their medicinal value if stewed in an open kettle. They should be prepared in Mason jars or cans. After opening, these fruit juices may be kept in earthenware on ice for twelve hours, and served again. After this they should be reboiled or sterilized, in order to check fermentation. For the sick, the same precaution should be taken with keeping fruit juices as with milk.

When using canned vegetables, never throw away the water, if it is not to be used for dressing. Add it to soups or use it in place of beverages. Pea, bean and asparagus water may be made very palatable if cream is added. See preparation of legume teas under “Fluids.”

In preparing vegetables for the sick, the finest of all dressings is the yolk of an egg and lemon juice, with a small amount of butter. The fat in the yolk of the egg being emulsified in a perfectly natural state, it feeds the mucous membrane of the entire alimentary tract and blood vessels. Besides neutralizing the gas producing tendencies of the foods, it aids in the digestive and assimilating processes and feeds the nerve sheaths. In all chronic conditions, which are the result of hardening of the arteries, a large amount of the yolk of eggs, combined with lemon and oil, may be used. There are a few vegetables which do not combine well with the yolk of an egg, such as turnips, carrots, beets and onions. These contain a large amount of sulphur and iron, which is also found in the yolk of the egg. Fat meats are good additions to the last mentioned vegetables, except onions, which are rich in oil themselves. If underground vegetables are served in the form of purees, they should be mashed very fine or rubbed through a colander; the butter which is added should not be allowed to boil. Peas, beans, cauliflower and cabbage are most likely to disagree if served with butter only. Butter sauces, cream sauces, yolks of eggs and lemon are the best additions to make them agreeable.

Some people prefer vegetables cooked in oil. Those whose systems can digest a large amount of fat will find them agreeable.

ARTICHOKES.

Wash them thoroughly and remove the outside leaves. Drop into salted boiling water and cook for 20 or 30 minutes. Add a few drops of vinegar to the water while boiling. Serve warm with a white sauce or let cool and serve with French or mayonnaise dressing.

ASPARAGUS.

Wash and cut them into inch pieces until the hard part of the stem is reached. Boil them for 20 minutes, or until tender. Serve warm with butter, milk, cream, or egg sauce, or cold with French or mayonnaise dressing. The asparagus may be scraped and tied into bundles when boiling.

BEETS.

Remove the green tops and wash them carefully. Do not prick the skin, as the juice will then escape and injure the color as well as the flavor. Young beets will be tender in about one hour, older ones take two to three hours. When done, peel and slice. Serve with a butter or cream sauce, or plain, with butter and chopped parsley. For salad, cut into slices and pour over them boiling vinegar, diluted with one-half water. Add whole spices if desired.

MASHED BEETS.

Prepare like the above. When tender, peel and mash very fine with a potato masher, and add butter and a few drops of lemon juice.

BEET GREENS.

Wash the tops and boil in a very little water until tender. A small piece of salted or smoked lean meat may be boiled with them to give them a better flavor. Chop fine and flavor with butter and lemon juice. A brown butter sauce may be prepared from the water in which the greens have been boiled; when done mix with the finely chopped greens, and let it boil a second, and flavor with lemon.

ROASTED CARROTS.

Wash, scrape, and cut them lengthwise into halfs and quarters, then cut crosswise into inch pieces or smaller. Cover with boiling water and cook for 10 or 15 minutes, with a little salt. Drain off the water (add to soups); brown some fat and flour, add to it soup stock, whey or the water which was drained off, and roast the carrots in it until done. Cover them tightly and add more fluid while roasting, if necessary. Flavor with chopped parsley.

CARROT PUREE. No. 1.

Steam or cook the carrots with salt and as little water as possible. A small piece of lean bacon or cornbeef may be added for flavoring. When done, mash very fine with a potato masher. Flavor with butter and a little pepper and parsley or lemon.

CARROT PUREE. No. 2.

Prepare like the above, and add one potato to three medium-sized carrots. If the potatoes require less time to cook, add them when the carrots are half done. This preparation may be especially recommended for chronic invalids or for those who have a dislike for the sweet flavor of the vegetable.

CREAMED CARROTS. No. 1.

Cook like carrot puree. When tender, make a butter sauce with the water; add parsley and hot cream, if desired.

CREAMED CARROTS. No. 2.

Cook like number one, thicken with flour or corn starch, and add some hot cream and parsley. Serve, like soup or vegetables, for breakfast or supper, with dry whole wheat or black bread. Butter is not required at the meal if cream is used. If the butter and cream are emulsified as in sauces, they are more wholesome.

PEAS.

Wash the peas while in the pods, then shell. Boil the pods in a very little water for 15 minutes, then take out and put the peas to boil in the same water. Add a little salt and sugar when almost done. Prepare further like creamed carrots. Some people prefer them with no dressing except butter. Those who have difficulty in digesting starch and wish to cut out the bread at the meal may use sauces or cream dressings with their vegetables, especially in the winter.

MIXED PEAS AND CARROTS.

Put the peas on to boil, and when half done, add an equal amount of carrots which have been cut into half inch pieces. Prepare with a butter sauce like creamed carrots, and add chopped parsley. This will afford a perfect meal for dinner in spring or summer. A few bread or flour dumplings may be served with it. The latter should be cooked with the peas 10 minutes before serving. Salted or smoked meats give them a good flavor.

PEAS AND CODFISH (Saxon Dish).

Cook the peas with a very little water, and add meat broth while they are boiling. Boil some fresh codfish in a separate saucepan, and when done remove the skin and bones, cut into pieces and mix with the peas. Prepare a butter sauce from the liquid remaining on the peas. Carrots may be added.

PEAS WITH LAMB.

Boil the lamb with sufficient water to cover it. Add salt and onion. When half done, put it to boil with the peas, which should have been boiled with water in another saucepan for 10 minutes. When meat and peas are done, remove the fat, thicken with flour and add the pea water to make a butter sauce. Flavor with parsley. Use the meat broth for soup or add the yolk of an egg or two, and serve in cups.

MIXED VEGETABLES (Leipsiger Dish).

Use asparagus tops, young French carrots, peas, and cauliflower. Cook each vegetable separately with salt, in as little water as possible. When done, drain the water from each and use for soup. Mix the different vegetables in one dish and pour browned butter over them. Serve with Lobster Curry. A butter sauce may be prepared from the vegetable water in place of brown butter. Bread or flour dumplings may be served with it. Lean meat is also a good combination.

CAULIFLOWER.

Cauliflower should be avoided by those who have delicate stomachs, at the evening meal. It should be perfectly fresh and put into salted water for an hour before cooking, in order to take out any hidden insects. It should be boiled 20 to 30 minutes; if steamed it takes a little longer. Flavor with salt and a little sugar while boiling. Serve with brown or melted butter and lemon, or prepare a butter sauce with soup stock and the yolk of an egg, or with cream. Season with pepper. Serve with chipped beef or grated cheese for breakfast, or with lean meat for dinner. Left over cauliflower may be baked in the oven with cheese or bread crumbs, and served for breakfast. Tomato sauce is also suitable as a dressing. Cold cheese is a better combination with the latter than cream sauce or baked cheese.

STRING BEANS.

They are very purifying and should be eaten often, by people of a bilious tendency. Select young string beans, pull off the string on each side and break in pieces an inch long. Boil in slightly salted water and prepare like green peas. They may be mixed with carrots. Ribs of beef or lamb can be cooked with them as described in recipe for peas. For other combinations, see “Boiled Mixed Dinners.”

SPINACH.

This is also a very valuable vegetable. Besides being rich in iron and phosphates, it is laxative, and excellent as a medicinal food for constipation. Wash it thoroughly. For a delicate stomach use the leaves only. Steep in as little water as possible, chop very fine or rub through a colander; season with pepper, salt, lemon and butter, or prepare with a brown or white butter sauce from soup stock, or spinach water. Gelatine may be used in place of soup stock by dissolving the gelatine in the vegetable water. Smoked or salted lean meat may be cooked with it for flavoring. Serve with eggs or lean meat.

SPINACH (Saxon Dish).

Boil in as little water as possible, and chop fine. Then chop fine some well watered salt herring or other salt fish. Prepare the spinach with a butter sauce made from soup stock, add the fish and serve on toast. Dried bread crumbs or browned flour mixed with butter, without the liquid, may be added to any of the green leaf vegetables.

MUSTARD GREENS.

Dandelions, yellow dock, horse radish tops and lettuce may be prepared in the same manner as spinach.

OKRA.

Wash and remove the stems. Boil in salted water for 40 or 50 minutes. Prepare with a butter or cream sauce.

STEWED CUCUMBERS.

Wash and peel them. Then cut into pieces and cook with as little water as possible, until tender. Serve with fish or lean meat for dinner, or with whole wheat or rye bread for breakfast.

CELERY ROOT.

Wash and boil the roots with the skins. When tender, peel them and cut into slices. Prepare with a butter sauce made with soup stock or serve with French dressing. Flavor with parsley.

BLACK CARROTS.

Wash and scrape. Boil in salt water to which a little vinegar has been added. Prepare with a butter sauce, or mash fine. Serve with tongue, croquettes or boiled beef.

EGG PLANT.

Cut in slices about an inch thick. Make a batter of eggs, salt and flour; dip the slices of egg plant in the batter, and fry in hot fat. Serve with lean meat, for dinner or supper, or serve with green salad for breakfast.

STUFFED GREEN PEPPERS.

Cut off the stem end and remove the seeds. Fill the peppers with a dressing such as is given in recipes for bread dumplings or meat croquettes. Place them in a baking dish with two tablespoonfuls of oil or fat; when brown add a little flour and some soup stock, cover the dish and bake in an oven for about 50 minutes. The inner part of the peppers may be mixed with the filling.

ONIONS.

For stewing use small or medium sized onions. Boil them in salt water, drain off the water and serve with butter and lemon, or prepare a butter or cream sauce. They are best eaten for breakfast or dinner with some salted meat, and wheat or rye bread.

RAW ONIONS.

People who like onions and find they disagree on account of the strong acids, should grate them and mix thoroughly with sauces, or French or mayonnaise dressing.

FRIED ONIONS.

Chop the onions very fine in a wooden bowl. Then heat some butter and oil and fry them until light brown and pour over steak or mix with potatoes.

PARSLEY.

Chop enough to last for several days. Melt some butter and add the parsley, and let boil up once. When cold put on ice. This saves time, though it is best to prepare the parsley fresh for each meal.

MUSHROOMS.

Wash and dry them, then roll in flour and fry in fat until brown. Add some soup stock and steep until done. Cover well. If the stock is too thin, add a little browned flour; season and serve on toast.

RED CABBAGE.

Wash and cut in quarters. Mince very fine and put on to boil in a little water; let it cook for 20 minutes in earthen ware, then add three to five ounces of fat or oil, some vinegar, sugar, salt and caraway seed. Let all cook for several hours. A few apples may be cooked with the cabbage and taken out when done. The latter may be served for breakfast. When the cabbage is done, thicken with browned flour and let cook 10 minutes longer. Onion may be added if desired. A piece of salt pork is also a good addition in place of oil.

WHITE CABBAGE. No. 1.

Prepare the same as red cabbage.

WHITE CABBAGE. No. 2.

Cut in quarters and boil in a little water with a small piece of lean salted smoked meat, or without meat. When tender, drain and serve with butter and the yolk of an egg and lemon, or with an egg sauce or tomato sauce.

SPROUTS.

Remove the outside leaves and put to boil in a little salt water. When tender, drain and season with butter and lemon. The yolk of an egg may be added. A butter or egg sauce is also good.

COOKED CORN.

Remove the leaves and put in cold salt water for 30 minutes. Then boil for 20 minutes. Corn is best when eaten raw. It is very nutritious and will afford a perfect meal during the summer with tomato salad and lettuce.

CANNED CORN.

Thicken the corn with flour and water. Add a small amount of hot cream and season with salt and pepper or a few spoonfuls of tomato juice. If no cream is desired, drain off the liquid and thicken like butter sauce. Canned corn, being a rich and soft food, should not be mixed with many other foods at the same meal. It is more suitable for the morning or noon meal than for supper.

KOHLRABI.

Peel, slice thin, and stew in a very little water. When nearly done, add some hot soup. Prepare with a butter sauce. Chop fine some green leaves of the plant previously boiled and add. Serve with boiled beef.

VEGETABLE OYSTER.

Wash, scrape and boil in salt water until tender--about 40 minutes. Prepare with butter, milk or cream sauce, or mash fine and fry like potato balls. Season with lemon or pepper.

TURNIP PUREE.

Prepare like carrot puree. Cook with as little water as possible.

ROASTED TURNIPS.

Prepare the same as roasted carrots. They combine well with mutton.

FRIED PARSNIPS.

Scrape, wash and cut in slices, lengthwise. Boil in salt water for 5 minutes, then drain and fry in smoking hot fat. They can be turned in batter if desired. They may be fried without cooking, like sweet potatoes.

KALE.

This is a desirable vegetable in cold weather. It is purifying and very valuable during the rainy season, in malarial districts. Remove the leaves from the stems, wash and boil in salt water, using as little water as possible. Chop very fine and prepare like spinach. A little smoked meat may be added.

SQUASH.

If young and tender it does not require peeling. Wash, cut into small pieces and steam. When done, mash fine and season with salt, pepper and cream, or butter, and a few drops of lemon. It may be cut in slices and fried in oil, or dipped in butter and fried like egg plant.

TOMATO PUREE.

Cut some fresh, firm tomatoes into several pieces. Cook in a double boiler with as little water as possible. Rub through a sieve with a spoon or potato masher. From 3 to 6 ounces of thick puree is sufficient at a meal, for the average adult. For medicinal purposes, tomatoes may be eaten in large quantities.

CANNED STEWED TOMATOES. No. 1.

They are more wholesome if not cooked. Place a can of tomatoes in hot water to heat, drain off the liquid, and serve with meat, fish, eggs or cheese. The liquid may be kept for soup.

STEWED TOMATOES. No. 2.

Heat a can of tomatoes, thicken with flour and water, and let boil 10 minutes. Add some butter and flavor with onion, and small amount of sugar if desired.

STEWED TOMATOES. No. 3.

Prepare as number two, thicken with bread or cracker crumbs, instead of flour.

STEWED TOMATOES. No. 4.

Heat a can of tomatoes. Then heat some butter and oil in a flat saucepan, thicken with mixed flour, flavor with onion, add the tomatoes gradually, and let boil a few minutes.

STUFFED TOMATOES.

Wash the tomatoes and cut off the upper part with a sharp knife. Scrape out the pulp and fill the tomatoes with cold chopped meat mixed with onion and mayonnaise dressing. Garnish with lettuce and serve with bread and butter, or as an entree.

SAUERKRAUT.

Wash the sauerkraut in cold water several times. People with sensitive stomachs should boil it for a short time. Then drain off the water and put on to boil again. If no meat is served with it, use a few tablespoons of oil, lard, butter, or goose fat. Add onions and a little sugar or some apples for flavoring. Cook from one to two hours. Then add a little flour dissolved in cold water, or two raw grated potatoes. Remove the apples before serving. The latter may be eaten for breakfast or supper. If the onions disagree, remove them before serving. Good combinations with sauerkraut are: Pea puree, pork, bacon, liver, liver-pudding, white fish, and oysters stewed or fried.

CABBAGE ROLLS.

Wash some large cabbage leaves. Fill them with finely chopped left-over meat, mixed with eggs. (See recipe for croquettes.) Then tie the rolls together with a string. Steam in a shallow dish with as little water as possible. Serve with an egg sauce. Flavor with mace.

POTATOES.

Potatoes consist mainly of starch and water. They are more expensive than wheat, rye, oats, barley and corn. They should not be eaten oftener than once a day, or better three times a week. People who do hard physical or mental work should not eat potatoes at the noon meal. Fat meats, eggs, fish and greens combine well with potatoes; if they are served with lean meat, some fatty substance in the form of butter, cream or gravy should be eaten with them. Fried potatoes are not wholesome. The best way to prepare them is to boil or bake them in the skins, or boil or mash them in cream or buttermilk.

POTATO SALAD.

Boil or steam some potatoes with their jackets on. When done, peel and slice them into a deep bowl while warm; then sprinkle over them a little salt, pepper, and finely chopped or grated onion, and pour over them some boiling hot vinegar diluted with one-half water and mixed with melted butter or oil. Cover with a saucer and shake well; let stand for twenty or thirty minutes. If there is too much liquid, pour off some and mix the remainder with mayonnaise dressing and chopped parsley, if desired.

SWEET POTATOES.

Boil the potatoes in the jackets, let cool, peel, slice, and fry in one-half butter and one-half oil. Serve with cranberry sauce, lettuce, and lean meat.

Sweet potatoes may be peeled and sliced in the raw state, and fried in half oil and half butter. Serve as above. They are very suitable for breakfast.

CREAMED POTATOES.

Select small potatoes and boil in the skins. Add some salt. When done, peel and cut into thin slices. Bring some milk to a boil, and thicken with corn starch dissolved in water, or prepare a butter sauce with butter, flour and milk. Add the potatoes and some finely chopped parsley. Serve with fish or salted preserved meat.

CRUST POTATOES.

Use small, imported German potatoes. Boil with the skins, peel and turn in yolk of eggs and rye nuts; fry in oil and butter. Serve with sprouts, or spinach and meat.

STEAMED POTATOES.

Peel small sized potatoes, wash and put into a steamer or colander. When done pour into a dish, and mix with chopped parsley and fresh butter. Serve with fish.

FRENCH FRIED POTATOES.

Peel and cut into long strips or thin slices. Put into salt water on ice for half an hour. Fry in boiling oil.

MASHED POTATOES.

Peel, wash, and boil or steam the potatoes; when done, mash fine, and add some hot cream or cold buttermilk, and a little salt, also a piece of butter.

MASHED SWEET POTATOES.

Prepare the same as white potatoes.

POTATO BALLS.

Beat 2 eggs with an egg beater, mix with one cup of left-over mashed potatoes, shape into balls and fry in hot fat. Serve with bacon, fish, or sausage, for breakfast.

POTATO PUDDING.

Prepare the same as potato balls. Put the mass into a pudding dish and cover with rye nuts, grated cheese, or a beaten egg mixed with rye nuts, and bake half an hour.

POTATO AND APPLE PUREE.

Prepare as for mashed potatoes. Use apple sauce in place of milk or cream, mix well and add a liberal piece of butter. Serve with sauer roast, veal cutlets or sausage. It is good for breakfast with bacon.

## CHAPTER II.

LEGUMES AND MEATS.

BAKED BEANS.

Pick over the beans carefully, wash and soak them in soft water as directed in chapter on legumes. If the beans are to be cooked with fat, scald or parboil the meat first, add it to the beans after they have cooked for about an hour. If the beans require long cooking, take the meat out when it is tender. When the beans are tender, pour them into a bean-pot or round pan, cover the top with part of the fat meat cut into slices, or pour some cooking oil over the beans, and add a few whole onions. Bake for about an hour. Onions and fat meat eaten at the same meal are liable to disagree, therefore serve the onions at another time, or use them only for flavoring purposes.

BAKED LENTILS OR PEAS.

Prepare in the same manner as baked beans. They require less fat for cooking, and are more palatable if served without meat than are beans. Onions are rich in oil, therefore if plenty of onions are used, the meat is not missed so much. In cooking legumes, it is best not to add the salt until they are nearly done, because the salt hardens the water. If legumes are preferred cooked instead of baked, it is better to add a thickening of flour and butter before serving, otherwise they may produce flatulent dyspepsia.

Legumes lose their natural flavor and stimulus in the drying and soaking process, therefore they are not palatable or easy to digest without some form of fat and appetizing raw salad, which supplies the needed stimulant. Many people add sweets to legumes or make them more indigestible by adding ground nuts and other rich foods to them, as in many vegetarian dishes. Such foods are a dangerous burden to a weak stomach and liver. Heavy protein foods require an acid medium for proper digestion and utilization. If legumes are used in the form of soups and purees, nothing should be added but a little flour, dry toast, fats, or raw vegetables. If we wish to be strict vegetarians we must live upon raw foods. If we wish to live on cooked foods, a moderate amount of meat is necessary for most people.

LIMA BEANS. No. 1.

Soak some lima beans in soft water. Cook in a small amount of water with a little salt. When tender, dissolve some cornstarch with cold water and add to the beans; boil for 10 minutes, then add a few tablespoonsful of hot cream and remove from the fire. Flavor with chopped parsley, if desired. Serve with frankfurter or other lean, smoked meats. Mashed or raw carrots are also a good addition.

LIMA BEANS. No. 2.

Prepare like the foregoing. Drain off the water and add a piece of butter, the yolk of an egg, a little lemon juice and parsley, if desired.

LIMA BEANS. No. 3.

Prepare like the foregoing. Drain off the water and prepare a butter-sauce, mix with beans and serve plain, or add the yolk of an egg, a little lemon, and parsley.

PEA PUREE.

Soak ³⁄₄ cup of dried green peas in soft water. Boil with I quart of water and 1 onion for about an hour. Bake in a bean-pot for 1¹⁄₂ hours or longer; add more water if necessary. Keep the peas covered. When done run through a colander and add 1 teaspoonful of butter. This makes about ³⁄₄ of a cup of puree. One-third of this portion is sufficient for a sick person or a young child. Serve on toast, or with raw carrots, or cold fat meat.

BEAN AND LENTIL PUREE.

Prepare and serve like the foregoing. A small veal or mutton bone may be boiled with it. The puree must not be greasy.

SOUR ROAST.

Let a quart or less of vinegar come to a boil, dilute it with one-half the amount of boiling water, add some bay leaves, cloves, whole pepper, onions, or any other flavoring, and pour over a piece of beef (rump piece) which has been slightly rubbed with salt. Let it stand for several days. Then take it out of the liquid, cover with bacon or suet, and put into hot fat. After it has roasted for a while, stir a large tablespoonful of flour into the fat, add some water, and the spiced herbs. Cover well, and let it roast two or three hours. Add water or buttermilk to the gravy, if desired. Serve with potato dumplings, lettuce and stewed prunes.

VEAL CUTLETS.

Sprinkle some lemon juice over the chops, then beat up several yolks of eggs, turn the chops in them, dip in rye nuts and fry in hot fat for ten minutes. Serve with lettuce and tomatoes, or with boiled potatoes, lettuce, stewed prunes or apple sauce.

CHICKEN IN GELATINE.

Put a small veal bone to boil with the chicken. When tender, take a part of the broth, add some vinegar to it, boil for ten minutes with onions and spiced herbs. Cut the chicken into pieces, place in a deep bowl, and pour the hot broth and vinegar over it. Cool and serve the next day. Use about ¹⁄₂ cup of vinegar to 1 quart of broth.

Another way is to pour pure, hot vinegar over the meat in the bowl, let it stand an hour or longer, then pour off the vinegar, and pour enough broth on the meat to cover it. Meat preserved in this way will keep on ice or in a cool place for a week. The meat and gelatine may be brought to a boil again at the end of the week. This will preserve it for a longer time. Goose may be prepared in the same manner.

LAMB OR PORK IN GELATINE.

The loin is the best part for this purpose. Prepare with veal bone like chicken.

PORK CUTLETS.

Prepare the same as veal cutlets. Fry with plenty of onions.

KIDNEY HASH.

Put the kidney into cold water for an hour, then scald with boiling water and boil in the soup together with a soup bone. When done, mince fine and prepare with a brown flour gravy. Serve on toast.

TRIPE.

Cut into small pieces and boil with a very little water, and a pinch of salt. When done, add some sweet whey or tomato juice. Heat some butter or oil, thicken with flour and add the liquid gradually, as for butter sauce. Season with chopped parsley.

HAMBURG STEAK.

Grind some round steak in a meat grinder. Shape into flat cakes and fry in hot fat with plenty of onions. Turn from side to side while frying.

STEAMED LIVER.

Liver must be fresh in order to be wholesome. During hot weather it may become dangerous as a food after it is one day old. Remove the toxic blood by placing the liver in water or sour milk for one hour. Change the water several times. Then remove the skin and tie some bacon or suet over it. Roll in flour and steam in fat for 20 minutes. Then add sufficient boiling water to half cover the meat. Flavor with bay leaves, salt, pepper and plenty of onions, also add a little vinegar and sugar, and steam for about an hour. Keep the saucepan well covered. Serve with potatoes or with apple and lettuce salad. The gravy can be strained and used the next day for breakfast or supper. See recipe for flavoring of sauces.

HASH.

Chop fine any kind of left-over, cold meat. Mix with one-third portion of grated or mashed potatoes, and add plenty of finely chopped onion and parsley. Brown some flour and butter, add a little soup stock and mix with the meat. Cook and serve on toast or with salad of greens.

FRIED CALVES’ LIVER.

Slice the liver and put in cold water or sour milk for at least an hour. Change the water several times, then dry the liver and fry on a hot, oiled skillet, with onions. Serve with a salad of apples and lettuce, with French or mayonnaise dressing.

TONGUE.

Soak the tongue over night in cold water. Boil from three to four hours and serve with dried mushrooms and brown flour gravy.

CROQUETTES.

Chop fine some left-over meat, mix with one-half or one-third dried bread-crumbs, a little salt, pepper and mace. Then add several beaten eggs, mix well, form into balls, roll in egg and cracker-crumbs, and fry in hot fat. Drain on paper or in a wire sieve.

TONGUE IN GELATINE.

Fresh left-over tongue may be kept for a while by preserving it in gelatine with veal bone.

BRAINS.

Brains are very nutritious, but they are not a wholesome food for people with chronic indigestion. They should be served on dry toast and eaten with sour salads of fruits and greens.

SALISBURY STEAK.

Secure some fresh, thick, sliced, round steak. Scrape, or grind in a meat-cutting machine, and mould into flat, round cakes. Have an iron spider very hot and oiled to prevent sticking. Lay the meat cake in, and turn from side to side till cooked sufficiently.

CREAMED CHIPPED BEEF.

Bring to a boil some soup stock from veal or mutton bone, thicken with cornstarch or white flour, boil 10 minutes, and add one-quarter or one-third part of hot cream. Cut or chop the dried beef fine, pour over it some boiling water, let stand a minute, then drain, and mix the beef with the cream gravy. Add a pinch of pepper, if desired. In place of cream, milk and butter may be substituted and prepared like butter sauce.

BREADED GOOSE.

Use goose which has been cooked in sour gelatine. Take the pieces out of the bowl and warm in order to remove the gelatine. Then beat up several yolks of eggs, turn the meat in it, then roll in flour or rye nuts, and fry in hot fat. Serve with apple sauce or tomato puree.

HAM HASH.

Take equal parts of mashed potatoes and finely chopped boiled ham. Mix with several well beaten eggs and fry in the form of a large flat cake. Serve with macaroni.

MEAT CAKE.

Soak some stale bread in cold water. Press out very dry and mix fine. Add some finely chopped onions, parsley, and a little pepper, and mix with one-third or one-half of finely chopped left-over or fresh meat. Mix all well and shape into a loaf. Bake in an oven with moderate heat. Add boiling water and fat. Baste occasionally, and bake one hour. When done, thicken the gravy with a little flour. Serve for dinner with salad of greens.

SMALL MEAT CAKES.

Prepare the same as the foregoing. Shape into small balls and fry in hot fat.

TURKEY.

Wash and clean the turkey, stuff it with tart apples, cut into quarters, to which a half cup of dried currants and half cup of bread-crumbs or rye nuts have been added. Sew it up, flavor and cover with sliced salt-pork or bacon. Fill the pan one-third full of boiling water, add onions, cover and roast from two to three hours. Add more water, if necessary. Serve with cranberry sauce. Use the gravy left in the pan the next day, with steamed potatoes or rice, for breakfast or dinner.

TURKEY STEW.

Cut off the wings, neck, and legs, before roasting the turkey. Put to boil with a small veal bone, add the giblets and stew until tender. Prepare a butter sauce from the broth. Flavor with onion and parsley.

TURKEY IN GELATINE.

Prepare like turkey stew, and finish like chicken in gelatine.

RIBS OF PORK WITH APPLE FILLING.

Prepare the same as turkey, sew the ribs together and roast two to three hours.

STUFFED TURKEY NECK.

Cut off the neck from a large turkey. Stuff it with a bread dressing to which the giblets, fat and liver of the turkey have been added. Roast it in the same pan with the turkey or prepare it for another meal.

LIGHT BREAD DRESSING FOR TURKEY OR CHICKEN.

Remove the crust from a small loaf of graham bread. Crumble up the soft part and mix with chopped parsley, onion, garlic, thyme, marjoram, sage, salt, one well beaten egg and one-half cup of finely chopped fat of the bird, or suet. This is sufficient for an 8-pound turkey. This dressing is especially good for people with delicate stomachs.

BOILED BACON.

Select firm, eastern bacon. Wash thoroughly with cold and warm water. Let it come to a boil, throw away the water and pour on some fresh water. Boil about an hour. Let it cool on a platter and use the next day. Warm, fat meat is not wholesome for a delicate stomach.

FRIED BACON.

Parboil the bacon for one-half hour. Follow directions for boiled bacon. Let it cool and slice for frying. If the bacon is preferred raw, pour some boiling water over sliced bacon, let stand 5 minutes, pour off the water and fry or broil in the oven.

LEAF LARD.

Chop some leaf lard very fine and let it stand in cold water for several hours, or over night. Fry in an iron skillet, with apples and onions, until crisp and brown. Strain the lard into a bowl and serve the residue warm with stale black bread. Spread the lard on black bread.

BACON FAT.

Remove the fat from boiled or fried bacon and spread on stale black bread. Combine with raw apples. This is good for breakfast.

## CHAPTER III.

FISH, CHEESE AND EGGS.

Fish should be cleansed as soon as it is caught, or directly after delivery from the market, and preserved with salt until ready for cooking. If the fish is to be fried, the salt should be washed off, the fish thoroughly dried and rolled in egg and rye nuts, or flour. If the fish is to be boiled, the salt should also be washed off, and the water for seasoning be flavored with spiced herbs. If more salt is necessary, add it to the water.

BOILED FISH.

Prepare as directed in the foregoing.

Fish in gelatine can be prepared with veal bone as directed for chicken. For gravies with boiled fish, see chapter on “Sauces.”

SHELL FISH.

Shell fish, as well as all other fish, should be eaten only when in season. People with chronic constipation and torpid liver should avoid shell fish because they are soft, and easily putrefy. Oysters and clams are a very valuable food for the sick, and also for the pregnant woman. They are rich in lime substances and nourish the glands of the body. They should be served in combination with lemon and greens, or be prepared with milk.

PICKLED HERRING.

Clean and wash the fish. Place in a colander and add salt. Let stand for several hours. Then, wash the fish and dry; roll in flour and fry in hot fat or oil. Serve warm with lemon, or lay in a stone jar. Add a few bay leaves, whole peppers, and raw onions. Bring some vinegar to a boil with an equal amount of water, pour over the fish and add the fat in which the fish have been fried. If they are kept for several weeks, an extra amount of fat should be added for covering, so as to exclude the air.

FISH CAKES.

Any left-over fish may be made into a nutritious dish for the morning, noon, or evening meal.

Take equal quantities of finely chopped fish and grated potato, beat up several eggs with a little salt and pepper, add some thick cream, and flavor with grated onions. Form into balls with a tablespoon and fry in hot fat. Serve with rice, or with a salad of apples, or tomatoes and lettuce.

CODFISH CAKES.

Take one-third of shredded or finely chopped codfish with two-thirds of grated potatoes; prepare as in the foregoing recipe.

COTTAGE CHEESE.

Put some whole, or skim milk, into a pan and set in a cool room, which has plenty of fresh air. Do not cover the pan. If the room is exposed to dust, put a few long sticks over the pan and cover with a cheese-cloth. When the milk begins to get thick, set the pan into a larger pan with warm water, and keep it in a warm place or in the oven until the curd separates; it must not become hard. Then put a cheese-cloth on a colander and pour the milk into it. Let stand for several hours, until the whey is thoroughly drained off. Then chop fine some green peppers or onions, mix with the cheese, add a little salt and pepper, and serve with apple or potato salad or spread on sandwiches. A few teaspoonsful of sugar and caraway seed may be added in place of the onion and pepper.

SOFT BOILED EGGS.

Put the eggs into cold water, place on the stove, and when the water begins to boil, the eggs will be done.

BOILED EGGS. No. 2.

Pour boiling water over them and let stand on a hot stove for 10 minutes.

BOILED EGGS. No. 3.

Pour boiling water over the eggs and let them stand on a hot stove for 15 to 30 minutes.

SCALLOPED EGGS.

Prepare a plain white sauce, mustard or horse-radish sauce. Cut some hard boiled eggs in halves, pour the sauce over them. Serve with potatoes.

OMELET.

Mix a tablespoonful of flour with a half cup of warm milk or water, and a little salt. Beat up two eggs, mix well with flour and water, then pour into a hot pan in which some butter has been melted. Cover and bake on the stove with moderate heat for eight or ten minutes. Turn if desired. Serve with lettuce and fruit sauce.

SCRAMBLED EGGS.

Beat together one-half cup of soup stock, milk or water, and 3 eggs. Add one-half tablespoonful of flour and mix well. A little chopped, cold, salted meat may be added. Pour all into a hot pan with melted butter, and stir until it is stiff.

## CHAPTER IV.

SOUPS.

LEGUME SOUPS.

Soups prepared from legumes, fruits or cereals require an addition of fat in the form of butter, oil, the yolk of an egg, cream, or fat meat.

A soup of peas, beans, corn or lentils may be prepared from left-over food or fresh cooked legumes. To one cup of cooked legumes add three to five cups of hot water or weak soup stock, boil or mix well, then strain. Heat one or two tablespoonsful of butter or half butter and half cooking oil, add to this one or two tablespoonsful of mixed flour, let boil, then add the hot broth at short intervals, stirring to prevent lumps. When all the broth is used, let the whole boil a few minutes. Remove from the fire, flavor with lemon juice, pepper, bay leaves, chopped fresh thyme, sage or parsley, and serve.

To these soups an addition of hot cream may be made before serving, if desired. They form a perfect and an economical meal without the addition of meat, eggs, fish or other protein foods. Celery, lettuce, raw apples and crackers with butter are a good addition. They should be well masticated, and the soup eaten with them very slowly.

BEAN SOUP.

Wash 1¹⁄₂ cup of black, white, red or mixed beans and soak in 1 quart of warm soft water over night. The next day add about 5 pints of cold or boiling water to the beans, let come to a boil; add two finely cut onions and a potato, parsley or other flavoring. Then wash ¹⁄₂ pound of bacon several times with hot and cold water and put on to boil in sufficient water to cover it. Let boil 5 or 10 minutes, pour off the water and put the bacon into the bean soup. Let all boil for about an hour; when the meat is tender, take it out and put on a plate to cool. Let the soup simmer slowly for 3 hours or longer; then strain. Let stand a little while, remove the fat and mix it with 2 or 3 tablespoonsful of flour in a clean saucepan over the fire, add the strained bean soup gradually, let all boil a few minutes and serve. If the soup is desired thin, use only a part of the fat and a little flour. A cupful of strained tomato juice and chopped parsley may be added before serving. This should make five soup plates full. Serve with fried bread or bread and butter and raw carrots.

CREAM OF BEAN SOUP.

Prepare like the foregoing. Leave out the meat, butter, flour, and tomatoes; mix with one-fifth part or less of hot cream before serving. Add plenty of chopped parsley.

PEA SOUP AND CREAM OF PEA SOUP.

Prepare like bean soup. Flavor with celery roots or stems.

TOMATO SOUP.

Strain a can of tomatoes and heat. Add an equal amount of boiling water or soup stock. Heat some oil, butter or fat; add flour, boil a few seconds; then add the tomato juice gradually and a little salt. Boil all 3 to 5 minutes, then serve. It must be of the consistency of gravy. Raw cucumbers and celery are a good addition.

CREAM OF TOMATO SOUP.

Prepare like the foregoing. Add ¹⁄₄ part or more of hot cream before serving. If milk is used, it must be more in proportion than cream.

CREAM OF TOMATO SOUP. No. 2.

Mix 1 quart of hot water or veal stock with 1 quart of strained hot tomato juice. Dissolve 2 to 3 tablespoons of cornstarch in cold water and stir into the boiling fruit juice. Boil 10 minutes, and season with salt and a little sugar, if desired. Remove from the fire, add hot cream, mix and serve. Good in the summer.

HUCKLEBERRY SOUP.

Wash one quart of huckleberries and boil with two quarts of water and a piece of cinnamon. When done strain or leave the berries in the soup. Shape some dumplings with a dessert spoon and boil in the fruit soup until they rise to the top. Use recipe for flour dumplings No. 1. Cherry soup from fresh cherries may be prepared with dumplings instead of thickening.

BLACKBERRY SOUP.

Prepare the same as the foregoing or see recipe for blackberry gruel.

CHERRY SOUP.

Remove the stones from one quart of cherries, and bring two quarts of water to a boil with a stick of cinnamon, pour in the cherries and let them simmer for 20 or 30 minutes. Add enough sugar to counteract the tart taste and thicken with a little cornstarch. Cool and serve with zwieback. If used for supper on hot days it should be prepared in the morning, and allowed to cool. Beaten whites of eggs with a little sugar may be placed on top. Serve on soup-plates.

DRIED CHERRY SOUP.

Soak some dried cherries for several hours. Cook with the desired amount of water and a little sugar and cinnamon. Finish as the foregoing. This is excellent for convalescents during the winter.

PLUM SOUP.

Wash one pound of blue plums and boil with three to four pints of water, a stick of cinnamon and sugar until well done. Thicken with cornstarch, or with sago which has been soaked. Cook 15 to 20 minutes or longer. Run through a colander and add a piece of butter. Cool and serve with zwieback and beaten whites of eggs, if desired. Hot cream may be added in place of butter.

BEEF SOUP. No. 1.

Select a rump piece, wash thoroughly, put into boiling water, add some salt, and skim. Chop fine some green onions, celery, asparagus, parsley, carrots, turnips, add to the soup; young peas, bay leaves, whole pepper and chopped bacon may be added. Cover tightly, and boil slowly for two or three hours. Then brown several tablespoonsful of flour in the same amount of butter, add to the soup, and boil ten minutes longer. Strain and serve. A glass of Madeira or white wine may be added.

BEEF SOUP. No. 2.

Prepare like number one. Instead of brown flour, add one-half cup of barley which has been soaked and boiled in a small amount of water for an hour. Then add to the soup, boil all together for an hour or longer, strain and serve. A good addition to boiled beef is a salad of celery root, or apples, or potato dumplings.

CLEAR SOUP, WITH RICE.

Select some fresh chicken, beef, lamb or several kinds of meat. Wash thoroughly, and put into boiling water, add salt and skim. Flavor with potatoes, onions, or any kind of greens which is most desirable. Boil two or three hours and strain. Boil some rice with salt water in a separate saucepan, bake in the oven until well done. Remove from the fire, add a piece of butter, the yolk of an egg and some grated nutmeg. Stir all well, pour into a dish, serve with the soup like mush and milk.

Clear broth beaten up with yolks of several eggs may be served in cups.

VEGETABLE SOUP, WITH MEAT.

Wash a piece of bacon or ham thoroughly, cover with cold water and bring to a boil. Pour the water off and put on again in boiling water. When the meat is half done add some bay leaves, carrots, celery, young peas, asparagus, parsley, cauliflower, and dried prunes or pears and cinnamon. When the vegetables are tender, brown some butter and flour, mix with finely chopped marjoram and thyme; add to the soup, boil a few minutes longer, and serve. This is excellent in the spring-time. For people with digestive troubles, the soup must be strained. A few raw yolks of eggs may be beaten up with the soup before serving, if desired.

SOUP STOCK.

Wash some beef, mutton or veal bone thoroughly. Put to boil in cold water, skim and cook for four hours or longer. When done, strain into several stone jars or bowls. Let cool and set on ice. When preparing soup, cook the desired amount of vegetables in a little salt water; when tender, add the soup stock, bring all to a boil and strain. This stock can also be used for the preparation of vegetables and purees, especially for people who do not eat meat. Add one-half to one whole cup of stock to the vegetable water and prepare with a butter sauce.

KIDNEY SOUP WITH RICE.

Use soup stock or prepare a clear strong meat soup from middle rib or soup bone to which one or two kidneys have been added. For flavoring tie the tops of celery roots and green onions into a bunch and cook in the soup. The celery and onions can be eaten as a vegetable if desired. Serve with plain water rice as directed for clear soup.

PIGEON SOUP.

Take old pigeon for soup. Flavor with asparagus or young peas. Boil some rice in a little water and salt separately; when half done, add it to the (pigeon) soup and cook an hour longer. Raw yolks of eggs may be added to the soup before serving.

POTATO SOUP. No. 1.

Boil potatoes with salt water and an onion; pour off water, mash potatoes fine, and add the potato water. Bring to a boil some fresh cream and milk in a separate saucepan, and add it to the potatoes. Flavor with a little pepper, and chopped parsley.

POTATO SOUP. No. 2.

Boil the potatoes in plenty of water with salt and onions; drain off water, mash potatoes, and return to the potato water. Then melt some butter, thicken with flour, add the hot potato soup to it gradually, and boil all a few minutes. Bring some fresh milk and cream to a boil, add it to the soup, and flavor with chopped parsley and pepper.

CLAM CHOWDER.

Prepare like potato soup number two, and add clams and hot cream.

OATMEAL SOUP, WITH HAM.

Wash one-half a cup of steel cut oats with cold water. Bring to a boil with two or three quarts of water; add salt, celery, parsley, onions, and about six potatoes. Wash a piece of bacon or ham with plenty of fat on it, parboil it in water for ten minutes, then put it into the soup; boil all for about two hours. Mash and strain. Take off the grease, mix with flour, add the strained soup to it gradually, let boil a few minutes. It can be prepared without meat. This is an economical and nutritious dish.

BARLEY SOUP.

Prepare the same as oat meal soup. Fat meat may be used in place of ham.

KNORR’S PEA SOUP.

Knorr’s pea soup can be bought in all first class grocery stores. Time for preparation, twenty minutes. It may be improved by adding hot cream or gelatine to it, or by thickening it with butter and flour. Bean, lentil, green corn, tomato, and several other soup extracts of Knorr’s can be prepared in the same manner and improved in many ways if desired. They are very nutritious and save time and labor.

BEER SOUP. No. 1.

Wash and chop fine some dried currants and raisins, put them to boil with one pint of white, stale bread, three pints or more of cold water, a piece of cinnamon, a little salt, a few spoonsful of sugar and about a pint bottle of imported root beer. Boil very slowly for one-half hour or longer, run through a colander. Add some hot cream or a piece of butter and two yolks of eggs.

BEER SOUP. No. 2.

Bring to a boil a pint of imported root beer and a pint of water. Flavor with a piece of cinnamon. Mix two or three tablespoonsful of white flour with cold water, and put into the boiling beer, add some sugar and salt. Boil eight to ten minutes. Remove from the fire, add to it a cupful of hot cream while stirring. Serve with zwieback.

BEER SOUP. No. 3.

Prepare like beer soup number one, in place of white bread use stale black bread or one-half of each. This is excellent for constipation.

MILK SOUPS.

Milk soups may be prepared with rice, buckwheat, barley, tapioca, oats, wheat, flour, corn, macaroni or rye. Oats and barley should be soaked. Rich milk with one-half water is preferable to skim milk or poor milk. Bring the desired amount of milk and water to a boil, stir the grains into it, and boil one-half to one hour. Whole vanilla, cinnamon, or lemon rind may be boiled with it. Salt should not be added until done. It may be flavored with grated bitter almond, fine pepper, mace or nutmeg, or extract of vanilla or other flavoring. Concentrated flavorings should not be added until it is removed from the fire. Yolks of eggs may be added before serving. (Oats, barley and buckwheat do not mix well with eggs.) Sugar is not necessary for milk soups, but if it is desired, it should be added while boiling.

BUTTERMILK SOUP.

Mix some white flour with cold buttermilk, stir over the fire until it boils, add sugar and boil ten minutes. Add hot cream or yolks of eggs or flavoring before serving, as desired.

MILK SOUP WITH MACARONI.

Break some macaroni into boiling salted water, boil fast for 45 minutes. When done, add an equal part of buttermilk or sweet milk. Thicken with a little rice flour.

MILK SOUP WITH FLOUR DUMPLINGS.

Prepare some flour dumplings with or without eggs. Drop into boiling salted water when done, add some hot milk or buttermilk. Thicken with a little flour, add salt and serve. Sweet dried fruits can be added.

BUTTERMILK SOUP WITH RICE.

Cook some rice with water as directed for “Water Rice”; when done add one quart of buttermilk to one quart of cooked rice, mix well and stir over the fire until it boils. Add one-third cup of sugar and simmer with a piece of cinnamon or vanilla for half an hour longer. Add more salt if necessary. Some dried soaked cold prunes, currants or raisins may be mixed with the soup before serving. This forms a perfect meal for dinner on hot summer days or for supper in winter or summer.

ASPARAGUS SOUP. No. 1.

Cut off one-third of the upper end of the asparagus, then wash, cut in pieces and put to boil in water, add some salt; when tender thicken with mixed flour, let boil 10 minutes. Add one-third rich hot milk, flavor with pepper. Serve.

ASPARAGUS SOUP. No. 2.

Prepare as No. 1; when tender, heat some butter, thicken with mixed flour, add the asparagus water gradually and boil a few minutes. Then remove from the fire, stir several yolks of eggs with a little cold water on a soup plate, add the asparagus soup gradually. Flavor with lemon and serve.

BARLEY SOUP. No. 1.

Soak a cup of pearl barley. Boil with two quarts of water, some celery, onions, and finely cut carrots; cook for two hours or longer. Mash all through a colander, add more boiling water if necessary. It must be thick like gravy. Add a piece of butter or a little cream, and serve.

BARLEY SOUP. No. 2.

Prepare like the foregoing, add more hot water when straining. Melt some butter or fat, add one or two tablespoonsful of mixed flour, and part of the barley soup, and cook. When done, mix with the balance of the barley soup. Let all boil up for a few minutes and serve. Add plenty of chopped parsley.

BARLEY SOUP. No. 3.

Prepare like number one or two, boil without vegetables. Leave the barley in it or strain. Mix with cold stewed prunes before serving. Add cream, if desired.

CARROT SOUP.

Scrape and wash some young carrots. Cut into small pieces and stew in water with a little salt. When done, mash up fine and run through a colander. Prepare with butter, flour and soup stock. Add plenty of chopped parsley, also raw pea juice, if desired.

SPINACH SOUP.

Prepare from spinach water, with butter and flour. When done, add a few tablespoonsful of finely chopped spinach. Flavor with grated onion and lemon.

MIXED VEGETABLE SOUP.

Chop up some celery, onion, potatoes, and parsley stems. Simmer in water slowly for 30 minutes. Strain, and prepare with butter and flour. Add plenty of chopped parsley. Finely cut cauliflower, string beans, and peas can be prepared in the same manner. For people with delicate stomachs the pulp of the vegetables should never be pressed through.

BREAD SOUP. No. 1.

Soak some stale white and black bread in boiling water for half an hour. Put on to boil with more water. Cut up a few apples with the skin and add a stick of cinnamon, a little sugar, salt, and some lemon rind. Simmer for 30 minutes or longer. Press through a colander and add some cold soaked raisins or currants and a piece of butter, also the yolk of an egg, if desired.

BREAD SOUP. No. 2.

Prepare like the foregoing. Leave out the apples. Add hot cream or milk in place of butter and egg. Use dried soaked currants or prunes, if desired.

BREAD SOUP. No. 3.

Prepare as the foregoing. Add imported root beer, omit the apples, and use more sugar. Strain and add hot cream or the yolk of an egg and butter. Good for constipation.

BRAN SOUP. No. 1.

Use equal parts of stale bread and bran. Prepare like the foregoing. Leave out the egg.

BRAN SOUP. No. 2.

Prepare like the foregoing. Use more water, and strain. Melt some butter, thicken with mixed flour, add the hot broth gradually. When done, remove from the fire and mix with soaked cold raisins and a few drops of lemon.

BRAN SOUP. No. 3.

Use one cup of bran, four cups of water, four tablespoons of milk sugar. Strain and thicken with butter and flour as directed for Bran Soup No. 2. Omit the fruit. A little lemon may be used if desired. Good for invalids.

## CHAPTER V.

CEREALS, NOODLES AND DUMPLINGS.

BUCKWHEAT GROATS.

Wash one cup of buckwheat groats several times with cold water, add about six cups of boiling water and two teaspoonsful of salt. Boil rapidly for 20 minutes or until it thickens, then allow it to cook 50 or 60 minutes longer on the stove or in the oven. Serve with hot cream. Cooked or stewed dried prunes may be eaten with it, or added to the mush just before serving. Buckwheat is a winter food. People who suffer from eruptions on the skin after eating buckwheat should let it alone.

STEEL CUT OATS.

Prepare the same as buckwheat groats. Rolled oats may be used instead.

ROLLED OATS WITH CRANBERRY SAUCE.

Boil two cups of rolled oats with a quart of water and a teaspoon of salt for 20 minutes. Cover and set in the oven, or cook on the stove for about 40 minutes. Remove from the fire, add a piece of butter and a few drops of lemon juice. Serve on soup plates, pour over it cranberry sauce, prune or apricot jam. Eat cold boiled bacon with it, or raw celery or nuts at the end of the meal. It is good for dinner or breakfast.

RYLAX WITH PRUNE JAM.

Prepare like the foregoing. Omit the lemon. Serve with prune jam and fat meat, or with celery or nuts, or with hot cream.

ROLLED WHEAT.

Prepare and serve like rolled oats. Cranberries, prunes, apricots, or apple sauce, are all good additions. The yolk of an egg may be added to the wheat when mixing it with butter.

BRAN MUSH.

Bring one and one-half to two cups of water to a boil, add one-half teaspoon salt. Drop in one shredded wheat biscuit and one-half cup of bran. Mix all well and boil one minute. Serve with hot cream.

BRAN AND RYE MUSH.

Put one-half cup of rylax into boiling, salt water, and cook 20 minutes. When done, moisten one-half cup of bran with a little hot water, and mix with the rye mush. Serve with hot cream.

RAW WHOLE WHEAT.

Soak one-half cup of whole wheat in three-quarters or one cup of warm water over night. Keep the water warm, if possible. A small amount of salt may be added. Serve with cream and dates, or with bananas, carrots, or nuts.

BOILED WHOLE WHEAT.

Soak some whole wheat over night. Boil for several hours with sufficient water and salt. Serve like the foregoing.

POLENTA (ITALIAN DISH).

Stir some yellow corn meal into boiling, salted water in an iron pot. Boil for about 40 minutes and stir well to prevent burning. Eat with a fork, and serve with cheese for breakfast or dinner.

RICE FLOUR. No. 1.

Mix a cup of rice flour with cold water, then add three or four cups of boiling water while stirring. Boil 15 to 20 minutes. Before removing from the fire, add some dried currants, which have been soaked for a while. Put on a soup plate, and pour over it some hot cream.

RICE FLOUR. No. 2.

Use pure rice flour, or one-half cornstarch and one-half rice flour. Prepare as number one. Before serving, mix with a piece of butter and the yolk of one or several eggs, and flavor with vanilla, lemon or bitter almonds. Put on a soup plate, and pour over it hot cream.

CORN MEAL MUSH.

Stir one and one-half cups of corn meal into four cups of boiling salted water; cook 30 minutes; finish like foregoing. Use lemon for flavoring.

BARLEY.

Soak a cup of pearl barley over night in soft water, and the next day boil it in five or six cups of water for two hours or longer. Flavor with onion, if desired, and if it does not become thick enough, dissolve a little rice flour with cold water, and add it to the barley ten minutes before removing from the fire. Serve with cream or with fresh beef, or salted meat and lettuce for breakfast or dinner.

BREAD AND MILK.

Bring some fresh, whole or skimmed milk to a boil, pour on dried black bread or crusts, and add a little salt. Let it stand for 10 minutes and serve on soup plates.

CRACKER AND MILK.

Prepare like the foregoing, or pour one cupful of boiling salted water over one large unleavened cracker, let stand 5 minutes. Then add one cupful of hot milk and serve.

DIRECTIONS FOR BOILING RICE.

Wash one cup of rice, and pour into seven or eight cups of boiling, salted water. Boil rapidly until the grains burst; then cover and put into a hot oven or on a platter, and cook for 20 or 30 minutes. Remove from the fire and add a piece of butter and the yolk of an egg, or serve the rice with hot cream. Dried currants, raisins, apricots or prunes may be mixed with the rice. If eaten in place of mush, pour the rice on soup plates, and add hot cream.

MILK RICE.

Allow a pint of water and a pint of fresh milk to come to a boil with vanilla or cinnamon, and put into it three or four tablespoonsful of Japan or Carolina rice, which has been soaked for several hours. Boil rapidly until the starch granules burst, then boil slowly for forty minutes longer. If it is not thick enough, mix a little cornstarch in cold water, and add to the rice when nearly done. The yolk of one or more eggs may be added before serving, if desired. It may be eaten plain in the form of a thick gruel or with a fruit sauce. It will serve as a whole meal for children, morning, noon, or evening. A few nuts, or some celery, may be eaten at the end of the meal.

RICE CREAM.

Cook one cup of rice like plain, water rice with a stick of cinnamon or vanilla. When done, add the yolks of several eggs and a piece of butter, or some hot cream and two tablespoonsful of sugar, or one-half cup of soaked currants or raisins. Stir over the fire until it boils again. Serve hot or cold with fruit sauce.

ALMOND RICE.

Cook rice with water as directed for boiling rice. When done, remove from the fire, and mix with it some almond butter stirred smooth with a little water. Some dried currants or apricots previously soaked may be mixed with the rice. In combination with a dish of lettuce it will serve as a whole meal. A few whole almonds may be eaten at the end of this meal.

APPLE RICE.

Boil rapidly for 30 minutes one-half cupful of rice with three cupsful of water and a little salt. Peel three medium sized apples, cut them into small pieces after removing the cores, and add to the rice with one tablespoonful of sugar. Cook on the stove or in the oven until the apples are tender. Remove from the fire, add a piece of butter, and serve with preserved or fresh meat, eggs, fish or cheese. A stick of cinnamon may be boiled with the rice for flavoring.

APRICOT RICE.

Prepare as apple rice, and let the rice boil until tender. Then drain a few preserved or canned apricots and add them to the rice, also a piece of butter or one-half cup of hot cream. Mix well. Serve with lean meat, eggs, or cheese.

CHERRY RICE.

Prepare like apple rice, and use ripe black cherries, or canned cherries. Omit the juice. A tablespoonful of sugar may be added to the fruit while boiling. It is necessary to have the rice boiled in sufficient water, and long enough to allow each grain to burst before the fruit is added, or the acid of the fruit will prevent the rice from softening. Butter alone, or butter and the yolk of an egg, should be added when acid or sub-acid fruits are mixed with cereals. Serve with sterilized cream or with eggs, or eat nuts at the end of the meal.

CURRANT RICE.

Prepare like cherry rice. Add fresh ripe or dried currants in place of cherries. Serve with sterilized cream or with fried or boiled eggs, or with bacon.

RHUBARB RICE.

Prepare like the foregoing. Use sterilized rhubarb which has been cooled. Serve with sterilized cream.

TOMATO RICE.

Prepare like apple rice. Use one-half to one cupful of strained, canned tomato juice. Omit sugar. An onion may be boiled with the rice, if desired. Serve with fried eggs or fish, and greens.

BROWN RICE.

Brown the rice in butter to a light yellow color. Add sufficient boiling water and salt, and boil one-half hour or longer. Dried mushrooms may be added, if desired. Serve with meat, fish, or eggs.

CARROT RICE.

Put some rice to boil in water with salt. Cut young French carrots into small pieces and add; both will be done about the same time. Add finely chopped parsley and a piece of butter. Serve with peas puree and fat meat, or with fish.

MACARONI WITH CREAM.

Break up some macaroni and put in a saucepan, adding boiling water and a little salt. Boil for 30 minutes, and add more water if necessary. Dissolve some rice flour in a little cold water and thicken the macaroni, then cover and bake in an oven for 30 minutes or longer. Heat some rich cream in another saucepan and mix with the macaroni, and serve. Flavor with a little pepper, or finely chopped, salted, lean meat or parsley.

MACARONI WITH STOCK.

Prepare as the foregoing, boil 30 minutes, then add some stock and a little strained tomato juice. Cover and put in the oven again for 30 minutes. Serve with grated cold cheese.

NOODLES.

Beat two eggs with two large tablespoonsful of water and a little salt. Mix with sufficient white flour to make a stiff paste. Put some flour on a wooden board, knead the dough and add more flour until hard and dry; then roll out as thin as possible, dry in the sun or on a table, and cut into fine strips. Boil in salted water for half an hour. Serve with boiled beef or preserved salt meat, or with grated Swiss cheese and lettuce.

DUMPLINGS.

LIGHT FLOUR DUMPLINGS.

Cream a tablespoonful of butter, and add to it a whole egg and the yolk of one egg, some salt, nutmeg, chopped parsley, and two tablespoonsful of flour. Stir well for several minutes. Form small dumplings with a spoon, put into hot soup and boil eight minutes.

POTATO DUMPLINGS. No. 1.

Cream a tablespoonful of butter, add to it three yolks of eggs, a cup of cold grated potato, and one cup of dry bread crumbs. Flavor with lemon, rind, salt and nutmeg, and mix the beaten whites of two eggs with it. Roll out into small dumplings, and boil eight minutes in soup or water.

POTATO DUMPLINGS. No. 2.

Mix two cups of cold grated potato with two-thirds of a cup of flour and one-half cup of creamed butter, adding the yolks of four eggs, the whites of two eggs, and salt and flavoring. Mix well and form dumplings. Boil in hot water for about 15 minutes. Serve with roasts.

BREAD DUMPLINGS. No. 1.

Put some stale white bread or rolls to soak in cold water and press out as dry as possible. Add a tablespoonful of creamed butter, the yolks of two or three eggs, salt and nutmeg. Add the beaten whites of two eggs. Form dumplings with a spoon and boil in water, soup or fruit juice until they swim on top. Serve with stewed prunes or apricots.

BREAD DUMPLINGS. No. 2.

Remove the crust from one-third of a loaf of milk bread and soak the soft part in cold water for 5 minutes. Put it into a clean cloth and force out the water. Cream three tablespoonsful of butter, or melt some soup fat, mix with the bread and stir it very smooth. Let it cool, and add the yolks of four eggs, salt, a little mace, some finely chopped parsley, and onion, if desired. Then beat the whites of two eggs, mix with the mass and form dumplings with a dessert spoon. Put them into the boiling soup and cook for about 5 minutes or until they swim on top.

BAKED CORN MEAL DUMPLINGS.

Boil in two cups of milk or water two cups of white corn meal with a tablespoonful of butter, stirring all the time, until the mass is very thick. Let cool. Flavor with lemon rind and nutmeg, and mix with three or four well beaten eggs. Shape into dumplings with a spoon, turn in rye nuts or bread crumbs, and bake in butter. Serve with sugar and cinnamon, or with apricot, apple or wine sauce.

MIXED DUMPLINGS.

Mix over the fire one and one-half cupsful of flour with two cupsful of milk and a large tablespoonful of butter, until it does not stick to the saucepan. Let it cool, add the yolks of four eggs, salt, cinnamon, a tablespoonful of sugar, one-half cupful of finely cut fried bread crust and bacon, then the beaten whites of eggs. Form medium sized dumplings with a tablespoon, and boil in salted water for 5 or 6 minutes. Serve with stewed pears, cranberries or prunes. They are also good with sauerkraut.

FLOUR DUMPLINGS. No. 1.

Mix one cupful of flour with one-half cupful of melted butter, one cupful of hot water, and some salt. Stir well on a hot stove until no more lumps appear. Cool a little, then mix with several yolks of eggs, and flavor with mace, chopped parsley or other spices. Dip a spoon in hot water and form dumplings of the desired size. Put into boiling salt water or on top of stewed fruit, and boil 6 or 10 minutes, or until they rise. The spoon must be dipped into hot water each time before forming a dumpling. Serve with peas or stewed fruit.

FLOUR DUMPLINGS. No. 2.

Mix one cup of white corn meal and one cup of flour with a little cold water, and stir it into boiling milk. Let it soak for 5 minutes or until it is thick. Then add a piece of butter, salt, and flavoring; let cool, mix with several yolks of eggs, and shape dumplings with a spoon, and put into boiling soup or blackberry juice. Boil about 10 minutes, or until they swim on top.

FLOUR DUMPLINGS. No. 3.

Mix some white flour, or three-fourths white and one-fourth rice flour, with baking powder and salt. Shorten with butter and fat like dough for pie. Roll out, enclose some apples and bake in the oven for 20 minutes or longer.

FLOUR DUMPLINGS. No. 4.

Mix some flour with baking powder and salt. Stir to a light paste with cold water, adding several eggs or yolks of eggs. Boil with meat stew or in water.

## CHAPTER VI.

BREADS, CAKES AND PUDDINGS.

POMPERNICKLE OR BLACK BREAD.

Prepare a sponge with a pint of white flour, three-fourths of a yeast cake, a little salt and sugar, and a pint of warm water. When light, add two quarts of rye meal, a tablespoonful of salt and about one quart of water. Mix well, and let rise over night. The next morning add about one quart of warm rye meal, and one of white flour; knead the dough for at least one-half hour. Let rise again, knead a little more, and shape into loaves. When light, bake in a hot oven, for about an hour. Pure rye meal may be used in place of one-fourth white flour.

WHOLE WHEAT BREAD.

Prepare the same as black bread. Use whole wheat flour in place of rye meal.

LIGHT WHOLE WHEAT BREAD.

Make a sponge from one cupful of luke warm water and one cake of yeast, with enough white flour to make the thickness of sponge cake. Cover and set in a warm place, about 90 degrees F. When foamy, add about three pints of luke warm water, or milk which has been scalded and cooled to luke warm, about two teaspoonsful of salt, a little sugar and a piece of butter or fat. Stir into it with a spoon sufficient white flour to make it of the same consistency as the first sponge. Beat it from 10 to 15 minutes, dust the top with flour, and put it into a warm place to rise. When light, add enough whole wheat flour to make a stiff dough. Put it on bread-board with flour to prevent sticking, knead for half an hour or longer, and let it rise again. When light, shape in loaves without kneading, put into pans and prick top with a fork several times. When sufficiently raised, bake in hot oven for about an hour. Cover top with pieces of oiled paper, the first 20 or 30 minutes. When done, put the bread on a sieve or in towels to cool.

LIGHT GRAHAM BREAD.

Prepare in the same manner as light whole wheat bread.

WHITE BREAD.

Prepare the same as whole wheat bread, using pure, rich milk, cream and water, or sweet whey. Add a large piece of butter or cocoanut. Use white flour instead of whole wheat, mix it with one-fourth white corn meal, or rice flour.

COFFEE CAKE.

Prepare the same as white bread, using less flour, and add a few well beaten eggs, the grated rind of several lemons and oranges, or flavor with nutmeg, dried fruit, vanilla, mace or bitter almonds. Serve with fresh, sweet milk, or with scalded milk, as a whole meal for supper.

All breads and cakes made with yeast are more nutritious and wholesome when stale, on account of the evaporation of water and the changes which take place in the bread. They should be kept in tins with holes on all sides, to allow a perfect circulation of air. The tins should be placed in the sunlight, or on a high, dry place near a stove. In many foreign countries pompernickle is kept for many months during the winter by placing it on top of high stone ovens near the ceiling. It finally assumes a sweet taste similar to that of nuts.

Bread and cake may be kept sweet and free from mildew for a long time in the following way: Cut it with a sharp knife, when about four days old, into slices about one inch thick, then place it on a large, wire screen in the hot sunshine, cover with a cheese cloth, and let it lie for several hours, turning each slice until thoroughly dry. Then place the slices in an upright position in a square box made of wire screening, and keep in a dry or sunny place, covered with a light cloth. The box may be placed in the sunshine several times a week.

ROMAN MEAL BREAD.

Prepare the same as whole wheat bread, and use Roman meal instead of whole wheat flour.

BISCUITS.

Mix one quart of white flour with one-fourth of entire wheat flour, corn meal, or rice flour. Mix it thoroughly with two level teaspoonsful of salt, and four of baking powder. Rub into it two tablespoonsful of vegetable fat or butter. Mix with rich milk and prepare as usual. Serve with salted, preserved meat and eggs, or with rich cheese and olives and salad of greens.

POP-OVERS.

Grease the iron gem pans, and place on the stove or in the oven, to have them very hot. Then beat two eggs very light, mix a cup of rich milk with a cup of flour, and a half teaspoonful of salt; add the eggs and beat with an egg beater until all is very light. Pour the mixture into the pans, filling two-thirds full, and bake in a quick oven. This will make about eight pop-overs.

BRAN MUFFINS.

Mix one cupful of white flour with one-half cup of graham flour and one and one-half cups of finely sifted bran. Rub into it three tablespoonsful of butter; then add one and one-half cups of sour milk, a teaspoonful of soda, a little salt and three tablespoonsful of molasses. Put into hot muffin tins, and bake in a hot oven.

BRAN BREAD.

Beat the whites of three eggs to a stiff snow, add a little salt, and mix with two tablespoonsful of fine, sifted bran, and two of fine rye nuts. Put the mixture on a pie tin and bake in a very moderate oven. Leave the door open. Serve with apple salad and lettuce.

BOSTON BROWN BREAD.

Mix together one cup of coarse corn meal, one of rye flour, one of graham flour, and a teaspoonful of salt. Dissolve two teaspoonsful of soda in two cupsful of sour milk and mix with the flour, adding three-fourths cup of molasses. Pour into narrow, oiled tins, and steam for four hours. Serve with lettuce, celery and apple, or tomato salad, and nut butter.

WHITE MUFFINS.

Use mixed flour, or rice and wheat as suggested for white bread. Mix with baking powder and salt. Use two eggs and about one and one-half cups of rich milk to about three cups of flour. Serve with tomato or peas puree and lettuce for breakfast or supper.

PASTRY FOR TARTS OR PIES.

Mix one and a half cups of white flour with one-half cup of rice flour. Add one-half teaspoonful of salt, shorten the flour with three tablespoonsful of butter and three of oil. Then add to it the yolks of two eggs beaten with sufficient ice cold water and a little rum to make a paste which is not very stiff. Roll it several times, then cover and put it in the ice box for an hour.

SAND TART.

Mix one-half pound of white flour and one-half pound of rice powder, or wheat starch. Keep in a warm place. Melt one pound of butter, cool and cream with one pound of sugar, adding ten yolks of eggs, alternating with the flour. Stir the mass for one-half hour, add the rind of two lemons, the juice of one-half lemon, and two tablespoonsful of rum. Beat the whites of ten eggs, mix lightly with the dough, and add a teaspoonful of baking powder. Bake in a moderate oven for one and one-half to two hours. During the first half hour have more heat at the bottom than at the top. During the last half hour have little or no heat at the bottom. The cake tin should not be moved.

The tart may be baked in layers or on round tins and be mixed with different colors, if desired.

PLAIN CAKE.

Cream one-half cup of butter with one-half cup of sugar, add two eggs, two cups of flour, two teaspoonsful of baking powder, a little salt, one cup of water, one-half cup of raisins or currants, and any kind of flavoring. Bake in cake tins. Cake prepared with water is more wholesome than with milk.

FROSTING.

Cream equal quantities of butter and chocolate. Spread on the layers when cold. Frosting prepared from pure sugar is unwholesome.

STRAWBERRY SHORT CAKE.

Prepare a light biscuit dough, bake in tins and cover with strawberries and whipped cream. Use no more sugar than is necessary.

FRUIT CAKE.

Chop up one cup of currants, citron, and raisins, and mix with one cup of flour. Sift one cup of flour with a teaspoonful of soda, one of cinnamon, and a little salt. Cream one-half cup of butter with one cup of brown sugar, one-half cup of molasses and two well beaten eggs; add the flour, fruit and one-half to three-fourths cup of strong black coffee. Stir well and bake in a moderate oven for one hour.

MIXED FLOUR.

Mix two cups of white flour with one cup of rice flour and one of cornstarch. Sift and keep in a tin box for sauces and soups.

RYE NUTS. No. 1.

Remove the outer crust from a loaf of stale pompernickel and grate the soft part on a grater. Pour the crumbs on a large piece of paper, and dry in the sun or in an oven. Keep in a dry place, in a tin with good ventilation.

RYE NUTS. No. 2.

Cut a loaf of stale pompernickel into thin slices and remove the crusts. Cut the inside into small strips, lengthwise and crosswise. Allow it to dry thoroughly in a moderate oven or in the sun, and while still warm, grind it through a coarse meat grinder. Place it again in an oven or in the sun to dry, or brown slightly. If desired as fine as grape nuts, grind it again or sift it, and keep in a dry place. It may be mixed with one-half grape nuts. Use as directed in menus and recipes. The outside crusts may be dried in the oven or sun, and kept in tins. The crusts are an excellent addition to milk soups or other soft foods.

SUN DRIED BREAD.

Cut stale pompernickel, whole wheat or white bread into slices, then cut in strips crosswise and lengthwise to the size of lump sugar. Allow it to dry in a moderate oven or in the sun. Keep in a dry place in sacks or tins. Use with milk as directed in recipes. It may be dried in slices and eaten in place of fresh bread.

FRIED BREAD.

Cut into strips as directed in the foregoing recipe. Fry in hot oil, or butter and oil. Serve with legume or fruit soups.

CRUSTS.

Cut some stale whole wheat or black bread into slices. Remove the outer crusts with a sharp knife and dry them in an oven. Keep in a tin box in a dry place.

IMPERIAL STICKS.

Cut stale buttered bread into long narrow sticks, and brown in the oven.

CORN BREAD. No. 1.

Three-fourths of a cup of white or yellow corn meal, one and one-fourth cups of white flour, one teaspoonful of salt, two tablespoonsful of butter or one-half oil and one-half butter, two teaspoonsful of baking powder, two well beaten eggs, one and one-half cups of rich milk, and sugar, if desired. Bake in a quick oven for 30 minutes.

CORN BREAD. No. 2.

Bring one quart of water to a boil, and add a teaspoonful of salt. Stir about one cup of coarse yellow corn meal into it and let boil 30 or 40 minutes. Then take it off the fire, beat thoroughly with a spoon, and cool until lukewarm. Add a large tablespoonful of oil or butter, a little lemon juice and four yolks of eggs. Stir well, and add the beaten whites of the eggs. Put the mixture into a flat, oiled pan and bake or heat on a griddle. Small cakes may be formed from the batter and baked in an oven or fried until browned nicely. The whites of eggs may be left out, if desired. Serve with salads of lettuce, watercress, tomatoes or apples, or with fruit sauces. Acid and super-acid fruits combine best with this bread.

CORN BREAD. No. 3.

Prepare the same as number two, using white corn meal. Flavor with cinnamon, vanilla or bitter almond, and mix with dried, soaked fruits as currants, finely cut apricots, or prunes, or serve with a fruit sauce prepared from blackberries, huckleberries or the above mentioned fruits.

DOUGHNUTS.

Use four eggs, a small cup of sugar, two cups of rich fresh milk, a teaspoonful of salt, and about one quart of flour finely sifted with two teaspoonsful of baking powder. Add grated lemon rind or cinnamon, for flavoring. Beat the dough until very light. Drop by the tablespoonful into hot fat. Stewed cold prunes or apricots may be placed in the middle of each doughnut. They may be served with fruit soups, fruit sauces, or green salads for dinner in the summer, or for supper in the winter.

CEREAL OMELET.

To two cupsful of left-over boiled wheat add two well beaten eggs, half a teaspoonful of salt, finely chopped parsley and onion. Heat butter and oil in a frying pan, and pour into the mixture. Cook by moderate heat until firm. Serve with crisp bacon, if desired.

HOMINY CAKES.

Prepare the same as Cereal Omelet or mix with eggs only, and serve with fruit sauce.

BREAD OMELET.

Remove the crust of one-half loaf of stale milk bread. Soak the bread in cold milk or water for 5 minutes. Lay it in a cloth and press out as dry as possible. Cream one-half cup of butter with one-half cup of sugar; add one-half cup of dried currants, one-half cup of almond meal, the rind of one or two lemons or oranges, four yolks of eggs, some cinnamon or mace and a little salt. Mix well, and add the beaten whites of four eggs. Heat a large flat pan, oil it well, sprinkle with rye nuts and pour in the batter. Bake on a medium hot stove, turning the omelet, or bake in the oven. Serve with fruit sauce and green salad.

SNOW BALLS.

Place four eggs in warm water. Mix two cups of flour with a cup of warm water, salt, and one-half cup of melted butter. Stir it over the fire until the flour does not stick to the saucepan. Let cool and mix with the eggs. Beat the dough for about ten minutes. Shape balls with two tablespoons, and bake in the oven or fry in hot, deep fat. Sprinkle with sugar and serve for afternoon tea or for supper.

EGG TOAST.

Soak slices of stale bread in milk, and beat up some eggs with a little salt and cinnamon. Turn the soaked bread into the egg, and fry in hot butter. The milk and eggs may be beaten up together and the bread soaked in it before frying. Serve with apple, cranberry or apricot sauce, or with syrup and lettuce. This is suitable morning, noon or night.

RICE FRITTERS.

Mix some left-over rice with several well beaten eggs, and the grated rind of a lemon. Bake on a hot griddle. Serve with fruit sauce and lettuce, morning, noon or night.

UNLEAVENED GERMAN PANCAKES. No. 1.

Use six eggs, six tablespoonsful of flour, one and one-half cup of warm milk, one-half cup of cream, and a little salt. Mix well the yolks, salt, cream, milk and flour, then add the whites of the eggs beaten stiff. The dough must be of the consistency of thick cream. Bake in thin layers in half butter and half oil, in a small pan. Serve with lettuce and fruit sauce or with French dressing at the noon meal.

GERMAN POTATO PANCAKES. No. 2.

Grate five large raw potatoes and one onion. Mix two tablespoonsful of white flour with a little warm water and a cup of rich cream, add salt and mix with the potatoes. Then add three whole eggs beaten well, and fry in hot fat like griddle cakes, until brown. Serve with apple sauce, or lettuce and French dressing.

GERMAN PANCAKES. No. 3.

Mix one pint of white flour and one-fifth pint of rice flour with one pint of rich warm milk, or with one-half milk and one-half warm water, and a teaspoonful of salt. Beat four whole eggs, add to the mixture and beat with an egg beater for a few minutes, until perfectly smooth. Bake on a small, shallow, iron, griddle, using about four tablespoonsful of the mixture for each cake. The fat used for frying must be boiling hot. Pile on a plate standing over hot steam until all are done. Cut in sections and sprinkle with sugar, if desired. Serve with green salads or apples, or with apple, apricot or cranberry sauce.

PLUM PANCAKES.

Prepare the batter a little thicker than the foregoing. Peel and slice some blue plums very thin, mix with the batter and bake as above.

GERMAN PANCAKES WITH BACON.

Cut some bacon into narrow short strips. Fry until crisp, place in a bowl and mix with a piece of butter or with oil. Keep it in a warm place while baking the pancakes. Pour some fat and six pieces of bacon into the pan for each cake, and bake the same as German pancakes. Do not allow a metallic spoon to remain in hot fat.

APPLE PANCAKES.

Peel some apples and cut in thin slices. Mix with the dough as directed for German pancakes and fry on both sides. If fewer eggs are used, take a little more flour.

CHERRY PANCAKES.

Remove the stones from ripe black cherries. Prepare the dough as directed for German pancakes, mix the cherries with it and fry in hot fat.

BUCKWHEAT CAKES.

Mix prepared or unleavened buckwheat flour with sweet cream or one-half cream and one-half water, and bake on a hot griddle. Serve with fruit sauce or French dressing at the morning or noon meal.

ROMAN MEAL CAKES.

Soak two tablespoonsful of dried currants in a little hot or cold water. Mix one-half cup of flour with one teaspoonful of baking powder, a little salt, and one cup of Roman meal. Beat two eggs very light, with about one-half cup of water, mix with the flour and currants and bake in hot fat. Serve fruit sauce with them.

MATZOON PUDDING.

Soak matzoon in cold water or milk for several minutes. Then press out dry, stir until fine and mix with several well beaten eggs, cream, or butter, and raisins, chopped apples, currants, lemon rind or any other flavoring. Heat a cupful of oil or suet in a high iron pot, put the pudding mixture into it and bake in a moderately hot oven for about one hour. Serve warm with fruit sauce or wine sauce.

MATZOON CAKES.

Prepare the same as the foregoing. Shape into small balls with two tablespoons and fry in hot fat.

FISH PUDDING.

Cream three-fourths of a cup of butter, add to it four eggs, nutmeg, salt, parsley, two cups of bread crumbs, four cups of finely chopped left-over codfish or salmon, and some lemon juice. Mix well and steam one and one-quarter or one and one-half hours. Serve with a butter sauce prepared with soup stock.

MEAT PUDDING.

Prepare like fish pudding. Use four cups of finely ground meat in place of fish.

LIVER PUDDING.

Prepare like fish pudding. Use three and one-half cups of grated or ground left-over liver and one-half cup of finely chopped cold, fat meat or suet. Serve with caper or tomato sauce.

POTATO PUDDING.

Cream one-half cup of butter with one-half cup of sugar, add the yolks of six eggs, two cups of grated potatoes, salt, cinnamon and the rind of one lemon; then add one cup of black or white bread crumbs and the beaten whites of six eggs. A half cup of almond meal mixed with a few bitter almonds may be added to the mixture, if desired. Bake this pudding for about sixty or seventy minutes, or boil two hours. Serve with stewed prunes or apple sauce.

PLAIN BREAD PUDDING.

Soak some stale bread in cold water, press it out thoroughly and stir smooth over the fire, with some butter or fat. When cool, add salt and several well beaten eggs or some flour, syrup and chopped suet, mix well and add any desired flavoring or sugar. Tie in a cloth and boil for two hours in salt water, or with white beans. Serve with stewed fruit.

RICE PUDDING.

Cook some rice as directed for water or milk rice. When cool, cream some butter with an equal amount of sugar, and add several well beaten eggs, lemon rind, cinnamon, a little bread crumbs, some raisins or currants and some sweet or sour cream, or melted butter. Bake for about an hour.

SAGO PUDDING.

Soak the sago and cook with one-half water and one-half milk. Finish like rice pudding.

FLOUR BREAD PUDDING.

Mix over the fire two cups of flour with two cups of milk or water, and three-fourths of a cup of melted butter, until the batter loosens from the bottom of the saucepan. Let it cool a little and add the yolks of four eggs, two tablespoonsful of sugar, two cups of bread crumbs, salt and mace. Then beat the whites of four eggs, mix and add one-half glass of cognac. Pour the mixture into an oiled pudding pan and steam two and one-half hours. Serve with stewed plums, pears, or cherries.

CORN MEAL PUDDING.

Bring two cups of milk to a boil, and mix four cups of yellow or white corn meal with a pint of cold water. Stir into the boiling milk and add two tablespoonsful of butter. When it is thick, remove from the fire and cool. Cream half a cup of butter with three-fourths cup of sugar, add the yolks of four or five eggs, salt, lemon rind, several grated bitter almonds, and the beaten whites of the eggs. Put into a pudding pan and steam from two to two and one-half hours. In place of bitter almonds use lemon juice, if desired. Serve with white or red wine sauce, or with stewed apricots or cranberries.

RICE FLOUR PUDDING.

Prepare the same as corn meal pudding.

APPLE-BREAD PUDDING.

Grease a pudding dish and fill with alternate layers of mixed bread crumbs and apple sauce. Begin with bread crumbs, using whole wheat or rye nuts. Mix the apple sauce with a large piece of butter, while still warm. When the dish is filled, beat up two eggs with a tablespoonful of sugar, one-half cup of cream, a little salt and some cinnamon; pour it over the top and bake in moderate hot oven for forty or fifty minutes. It affords a perfect meal for the evening. If served at noon, eat some nuts at the end of the meal.

BAKED BREAD PUDDING.

Pour two pints of hot milk over two cups of bread crumbs, cool a little, then cream one-half cup of butter with one-half cup of sugar, mix with the bread crumbs, adding three well beaten eggs, a teaspoonful of salt, a little nutmeg or cinnamon, the juice of one-half a lemon and the rind of two lemons. Mix well together, and bake in a buttered dish for fifty or sixty minutes. Serve with wine sauce, lemon, cherry or any kind of fruit sauce. Dried fruits may be mixed with the batter. Serve for supper, using broth, meat soup, or cream soup at the beginning of the meal. Celery is an excellent addition to almost any food at the evening meal.

VEGETABLE PUDDING. No. 1.

Prepare as baked bread pudding. Use legume soup in place of milk, leaving out the sugar. Use butter or cream and mix with two tablespoonsful of peanut butter or other nut butter or walnut meats. The eggs can be omitted. Flavor with finely chopped onions, celery and parsley. Pour on oiled pie tins and bake thirty to forty minutes. Serve with tomato sauce or string beans for dinner.

VEGETABLE PUDDING. No. 2.

Boil some rice with salt and water. Add a cupful of thick legume puree and finish like the foregoing.

STEAMED BREAD PUDDING.

Soak some stale bread in cold water, press out dry, and stir smooth. Melt one-third of a cup of fat and one-half of a cup of butter, and mix the bread with it on a hot stove, stirring until it loosens from the saucepan. Cool a little, and flavor with mace, nutmeg, lemon rind or cinnamon and salt. Add several well beaten eggs and some finely cut dried fruit. Mix well and steam from one to one and one-half hours. Serve with lettuce and fruit sauce. In place of fruit and the above flavoring, chopped parsley, onions and pepper, bacon, anchovy, capers or codfish may be used. Serve with tomato or apple sauce.

SUET PUDDING.

Mix four and one-half cups of flour with three cups of milk, one-half pound of finely chopped suet, four well beaten eggs, four tablespoonsful of sugar, a teaspoonful of salt and the rinds of two lemons. Grease a pudding pan, sprinkle some black or white bread crumbs into it, pour in the batter and steam for two hours. Serve with stewed fruit, cherries, pears, or plums, or with wine sauce, for dinner.

UNCLE TOM’S PUDDING.

Mix one-half a pound of flour with one-half a pound of syrup. Then chop fine one-fourth of a pound of suet, and mix with a little flour. Beat one-half a pint of milk with two eggs, and add a half cup of sugar, salt, mace, cinnamon, cloves and one tablespoonful of soda. Mix well and pour into a pudding dish, and steam for two hours. Serve with wine sauce No. 1 or with fruit sauce.

BLACK BREAD PUDDING.

Cream one cup of butter with three-fourths of a cup of sugar, and add the yolks of five eggs, three-fourths of a cup of dried currants or raisins, the rind of a lemon, a little cinnamon and cloves, salt, three cups of grated black bread and one-half a glass of wine or brandy. Mix well and add the beaten whites of the five eggs. Oil a pudding pan and pour the mixture into it. Steam two and one-half hours, and serve with vanilla, or white wine sauce. A cupful of rich cream, diluted almond butter or one-half cup of almond meal may be mixed with the batter, if desired.

PLUM PUDDING. No. 1.

Moisten two cups of bread crumbs with a little cream, and add two cups of finely chopped suet, two of currants, two of raisins, one of sugar, one-half cup of almond meal, one-half cup of finely chopped orange and lemon rind, a little nutmeg, salt, one-half glass of brandy and two or three well beaten eggs. Mix all well and steam in a cloth or pudding pan for five hours.

PLUM PUDDING. No. 2.

Use two cups of flour, one-half cup of bread crumbs, one cup of rich milk, and a little fruit. Mix and boil like No. 1. The almond meal may be left out.

## CHAPTER VII.

SAUCES AND SALAD DRESSINGS.

SAUCES.

Sauces are a necessary addition to cooked foods, especially in cold weather. The proper utensils used for sauce making are wooden spoons and flat, round bottomed saucepans.

Good fresh butter, oil and dry flour are necessary to make nutritious sauces. Flour for thickening should boil at least ten minutes. If the flour is to be cooked with fat before the liquid is added, only a few minutes of boiling is necessary, for the reason that fat, when boiled, reaches a higher temperature than water or milk. Mixed flour is preferable to pure wheat flour. Sauces prepared from soup stock, vegetables or fruits and gelatines are a better addition to meats than brown gravies, which are prepared from the small amount of juice which is extracted from the meat by roasting. Sauces prepared in the latter way are too rich as a food if eaten in combination with meat; they are a perfect meal by themselves if eaten in combination with whole wheat bread and greens.

BUTTER SAUCE. No. 1.

Melt three tablespoonsful of butter, or half butter and half oil, mix with two tablespoonsful of flour over the fire, and boil for a few seconds. Then add gradually a pint of boiling water or soup stock or hot whey, while stirring it. Boil a few minutes. Flavor with salt, onion, chopped parsley, celery, nutmeg, bay leaves, anchovy-paste, lemon, chopped salted meat or whatever flavor is desired. Serve with meat or fish.

BUTTER SAUCE. No. 2.

Prepare like the foregoing. Use milk in place of water, or soup stock.

TOMATO SAUCE.

Prepare as number one, using strained tomato juice instead of water. Serve with meat, fish, or grains.

CAPER SAUCE.

Prepare as number one, add capers and lemon before serving.

HORSE RADISH SAUCE.

Prepare as number one, adding dried currants and grated horse radish at the last minute. This is excellent with boiled beef or fish.

MUSTARD SAUCE.

Prepare as number one, adding two to four teaspoonsful of prepared mustard a minute before serving. Serve with hot or cold boiled beef, or with hard boiled eggs.

MUSHROOM SAUCE.

Prepare as number one, add the desired amount of dried mushrooms, which have been soaked in water for several hours, and boil for ten minutes. Serve with poultry, game or rice.

CREAM SAUCE. No. 1.

Prepare as number one; remove from the fire, add a few tablespoonsful of hot cream, or the yolk of one or several eggs, which have been diluted and stirred with a little cold water. Flavor with mace, pepper, nutmeg, parsley, lemon, or vanilla. Serve with macaroni, boiled fish, plum pudding, French toast, chipped beef, salted meat or boiled onions.

CREAM SAUCE. No. 2.

Thicken some water or soup stock with flour. Cook ten minutes, and add hot cream and flavoring.

ALMOND SAUCE.

Prepare with hot water as directed for butter sauce. Stir smooth a tablespoonful of almond butter or paste with two tablespoonsful of cold water, remove the sauce from the fire, add the almond butter and stir thoroughly. Serve with baked apples, rice, or bread.

OLIVE SAUCE.

Prepare as butter sauce. Soak some olives in warm water, remove the stones and add to the sauce, boiling all a few minutes. Serve with duck, game, fish or meat.

DRIED CURRANT SAUCE.

Soak the currants in boiling water, and let stand thirty minutes. Prepare a plain butter sauce from butter, flour, and hot water, and when done mix the currants with it. It can be prepared with soup stock or fish-water, and served with boiled white fish or boiled beef.

BACON SAUCE.

Cut some bacon into pieces about the size of lump sugar. Fry until brown. Pour the fat into a stone jar and put the bacon on a plate. Mix a tablespoonful of the bacon fat and one of butter with a tablespoonful of flour, and add hot water, whey, or soup stock. Flavor with chopped parsley or strained tomato juice and add the bacon.

FLAVORING OF MEATLESS SOUPS AND SAUCES.

Soups and sauces prepared with flour and water may be improved by an addition of left-over meat gravies or with crisp bacon and flavored with finely cut onions.

MINT SAUCE.

Wash half a handful of young fresh mint, pick the leaves from the stalks, and chop them very fine. Make a plain butter sauce with soup stock, and add vinegar and sugar to suit the taste. Then remove from the fire, mix with the chopped mint, and serve with lamb or mutton.

LEMON SAUCE.

Wash a lemon, remove the peel and steep in three cups of water for fifteen minutes. Add the juice of one or two lemons and the necessary amount of sugar. Dissolve three teaspoonsful of cornstarch with a little cold water and stir into the lemon juice. Boil ten minutes. Remove from the fire and mix with a tablespoonful of butter while warm. The lemon rind can be grated and added to the sauce instead of boiling the rind. This is good for steamed puddings. The yolk of an egg may be added.

CHERRY SAUCE.

Remove the stones and steep the cherries in water with a stick of cinnamon. Add a little sugar and thicken with cornstarch or arrowroot. Strain or leave the cherries in it.

DRIED CHERRY SAUCE.

Soak the cherries and prepare as the foregoing. Strain, if desired.

WHITE WINE SAUCE.

Mix a teaspoonful of flour with two tablespoonsful of sugar, a little cinnamon, and ten ounces of wine. Then beat up four eggs, mix with the wine and beat over a hot fire with an egg beater until it foams. (It must not boil.) Then pour into a large dish and beat until nearly cold. Serve with steamed puddings.

RED WINE SAUCE.

Prepare like white wine sauce. Add a little more sugar, and a teaspoonful of brandy, if desired.

SALAD DRESSINGS FOR MEATS, CEREALS, FISH, VEGETABLES AND FRUITS.

They can be prepared from oil, butter, eggs, cream or nut butter. Dressings prepared from nut butter are especially good during the summer months. They can be prepared by making a plain butter sauce with flour and water, and adding nut butter before serving, or by diluting nut butter with water to the desired consistency. They may be flavored with orange or lemon juice. If a sweet flavor is desired, boil a little water with sugar, then add the juice of lemon or oranges and mix with nut butter. Serve hot or cold.

FRENCH DRESSING.

Mix three tablespoonsful of olive oil with one of vinegar, or with the juice of one lemon and one grated onion. To this may be added sugar, pepper, salt, parsley or mustard, if desired. The proportion of oil and vinegar may be changed according to the taste. For fruit salads, lemon should always be used instead of vinegar. For raw vegetables, the dressing should not be poured over the salad until ready to serve.

MAYONNAISE DRESSING. No. 1.

Put into a high narrow bowl the yolk of an egg and one whole egg, a tablespoonful of flour, one of olive oil, one of vinegar, and a little mustard; beat with an egg-beater about five minutes, or until it becomes thick, adding slowly one cup of cottonseed or olive oil while beating it. Flavor with lemon juice, onion and salt, to suit the taste. Keep on ice.

MAYONNAISE DRESSING. No. 2.

Stir one or several yolks of eggs and mustard with a fork on a soup plate for several minutes. Slowly add some olive oil, and if it becomes too thick, add lemon juice, then salt, sugar and onion, if desired. Keep on ice.

MAYONNAISE DRESSING. No. 3.

Make dressing number two. Add salt and sugar to suit the taste, and one cup of thick cream. Keep on ice.

MAYONNAISE DRESSING. No. 4.

Take the yolks of three hard boiled eggs and one raw yolk. Stir as smooth as butter, with one teaspoonful of mustard, one of sugar, one of grated onion, a little salt and pepper, the juice of a lemon or some good vinegar, then add slowly one-half or one cupful of olive oil. If the dressing is too thick add some cold veal jelly until it has the right consistency. Keep on ice.

MAYONNAISE DRESSING. No. 5.

Grate one medium sized cold boiled potato, stir one or two hard boiled eggs through a strainer and mix with the potato. Add the yolk of one or more eggs, stir well, then slowly add some olive oil, mix with lemon juice or vinegar, and flavor.

MAYONNAISE DRESSING. No. 6.

Cream one-fourth of a pound of butter, add the yolk of one raw egg, and the finely grated yolks of two hard boiled eggs. Mix well, and add finely chopped parsley, onion, a little mace and some lemon juice. Serve with cold meat or fish, or spread on bread.

MAYONNAISE DRESSING. No. 7.

Prepare butter and eggs as directed in number six, adding finely chopped boiled ham, sardellen, anchovies or well soaked salt herring. Eat with cold meat, or spread on bread.

MAYONNAISE DRESSING. No. 8. (BOILED.)

Mix two tablespoonsful of flour with five yolks of eggs, then add a half cup of butter or a cup of cream, a little salt and pepper, (sugar if desired), three to four tablespoonsful of vinegar and one to two cups of soup stock. Pour into a double boiler and stir over a hot fire until thick, then remove and stir until cool. Finely chopped parsley, capers, pickles, or olives may be added. If lemon is desired, use half the amount of vinegar while boiling, and add the lemon juice after it has been removed from the fire.

MAYONNAISE DRESSING. No. 9. (BOILED.)

Boil a small veal bone in three or four pints of water, adding salt, several onions, whole pepper and some spiced herbs. When, nearly done, add three to six tablespoonsful of good vinegar, strain and add the yolks of several eggs. Stir until cool, and place on ice. Serve with cold fish or meat. If the sweet-sour taste is liked, a little sugar may be added to the broth while boiling. Ripe olives are also a good addition.

SYRUP DRESSING. No. 1.

Add the juice of one lemon, orange, or grapefruit, to one-half cup of maple or table syrup. Mix well and serve with pancakes. This is more nourishing and wholesome than pure sweets. Do not prepare more than enough for one meal at a time.

SYRUP DRESSING. No. 2.

Let a half cup of syrup and a small tablespoonful of vinegar come to a boil. Add one finely chopped onion. Remove from the fire and cool, adding the desired amount of oil, and mixing well. This is good for lettuce and watercress. Serve with pancakes, meats, fish, or baked rolled oats, or with rye or wheat. If lemons or oranges are used in place of vinegar, do not allow the latter to boil. Prepare fresh for each meal. Do not use vinegar or onions with fancy fruits.

## CHAPTER VIII.

SALADS.

Salads consisting of =mixed= nuts or =mixed= boiled vegetables are not wholesome for delicate people.

LETTUCE SALAD.

Lettuce should be kept in a cool, dry place and not left in water longer than 15 minutes. It may be served alone as a salad mixed with French dressing or served in combination with fruits, starchy foods or other vegetables, and eaten in addition to meats and fish or cheese. Watercress salad can be prepared and served in the same way as lettuce salad.

MEAT SALAD.

Use any kind of cold left-over meat, cut into small pieces or chopped fine, mixed with dressing and garnished with green leaves.

FISH SALAD.

Cut some left-over fish in small pieces, mix with dressing and garnish with leaves.

CUCUMBER SALAD.

Peel and slice the cucumbers thin and pour French or mayonnaise dressing over them. They may be combined with lettuce, tomatoes, chopped parsley or onions.

TOMATO SALAD.

Prepare and mix like cucumber salad. Serve with French or mayonnaise dressing.

BOILED VEGETABLE SALAD.

Use left-over asparagus, string beans, cow beans, lima beans, green peas or cauliflower. Pour over them French dressing half an hour before serving, adding lettuce and mayonnaise dressing when ready to serve.

SPINACH SALAD.

Take some fresh leaves of raw spinach or use cold boiled spinach, and mix with French dressing.

CHEESE SALAD.

Chop up some tart apples, arrange lettuce in a salad bowl, pour in the apples, and sprinkle over it grated Swiss cheese.

NUT SALAD.

Chop or grind in a nut grinder some almonds or walnuts. Arrange lettuce and chopped apples in a salad bowl, sprinkle the nuts over it, and serve with celery and raisins. The French dressing may be omitted.

EGG SALAD.

Arrange lettuce in a salad bowl. Cut up hard boiled eggs, pour over them French or mayonnaise dressing. Caper or olives may be added.

ANCHOVY BUTTER.

Soak the fish for 20 minutes or longer, wash, clean, and chop fine. Add several finely chopped yolks of hard boiled eggs, and parsley, if desired. Cream some sweet butter and mix with the chopped fish and eggs. Spread on stale slices of bread. Serve with lettuce or celery, and hard boiled eggs. Apples and tomatoes combine well with all kinds of fish.

The anchovy butter may be mixed with mayonnaise dressing and served in egg shells cut in halves.

EMPIRE SALAD.

Ingredients: One large well soaked salt herring, two raw apples, two cold boiled potatoes, one cup of cold boiled chopped veal or beef, six hard boiled eggs, three boiled beets, three stalks of celery or one boiled celery root, onions, parsley, and two tablespoonsful of mustard. Chop fine each of the ingredients separately. Set apart three tablespoonsful of chopped whites of eggs, yolks of eggs, beets and parsley. Mix all the other ingredients well and add about one cup of mayonnaise dressing. Put the salad on a platter or into a large glass dish; garnish with lettuce and olives and make designs of green, red, white, and yellow with left-over ingredients. Let the salad stand in a cold place for several hours before serving. If it stands too long, the taste of the herring becomes too strong.

DRIED FISH SALAD.

Soak in warm water for 15 minutes some dried smoked herring or salmon. Cut in small pieces, mix with mayonnaise or French dressing, and garnish with lettuce. The fish may be left whole and served with apple salad.

CABBAGE SALAD.

Use the innermost part of a head of cabbage. Cut and chop very fine, add lemon and olive oil, and mix with mayonnaise dressing. A cold grated potato may be added for those who have difficulty in digesting cabbage.

TOMATO AND WATERCRESS SALAD.

Carefully wash some watercress, dry, and mix with equal parts of sliced tomatoes. Use French or mayonnaise dressing.

DANDELION SALAD.

Carefully wash and mix with finely cut green onions and French dressing.

YELLOW DOCK SALAD OR SOUR GRASS.

Wash and serve plain or mix with lemon and olive oil.

HERRING SALAD. No. 1.

Remove the skin and bones from a smoked herring. Cut the fish into small pieces, and mix with thinly sliced apples or tomatoes, and salad dressing. Garnish with lettuce. Serve with soda crackers or with wheat or rye bread.

CELERY SALAD.

Cut the tender white stalks into small pieces. Add chopped apples and nuts or salad dressing.

ANCHOVY SALAD.

Soak the fish for half an hour, remove the bones, fins, and head. Chop up green onions and parsley. Cut tomatoes or apples into small pieces and mix with equal parts of fish, add the onions and mix with French or mayonnaise dressing. Lettuce and hard boiled eggs cut in halves may be mixed or served with it.

HERRING SALAD. No. 2.

Prepare the same as anchovy salad. Use pickled herring.

RADISH SALAD. No. 1.

Wash and slice some radishes, mix with chopped onions, finely cut chipped beef or any left-over meat or ham. Garnish with lettuce, and serve with French or mayonnaise dressing.

OLIVE SALAD.

Stone and slice some ripe olives. Mix with equal parts of thinly sliced tomatoes and French or mayonnaise dressing. Serve on lettuce.

RHUBARB SALAD.

Wash the rhubarb, cut the red part of it into one inch pieces and mix with mayonnaise dressing.

APPLE SALAD.

Arrange some lettuce in a salad bowl, add chopped or sliced apples, onions and parsley, and mix with French or mayonnaise dressing. Grapenuts or ryenuts may be sprinkled over it. Serve with fish, meat or cheese.

ASPARAGUS SALAD.

Cut off the tips of raw asparagus, arrange some lettuce or watercress in a salad bowl, and mix with French or mayonnaise dressing. Sliced tomatoes may be added. Boiled asparagus may be prepared in the same way.

MUSHROOM SALAD.

Arrange some lettuce or watercress in a dish, select fresh mushrooms, wash and mix with French dressing, and pour over the green leaves.

BANANA SALAD.

Arrange lettuce and sliced bananas in a salad bowl, adding a French dressing of lemon and olive oil. Ryenuts or grapenuts may be sprinkled over it. Scrape off the inside of the skin of the bananas, and mix with it.

ORANGE SALAD.

Peel some oranges, slice them crossways, remove the seeds, put into a bowl and grate some of the orange rind over them. Serve plain or with lettuce, and pour a French dressing of lemon and olive oil over it.

PINEAPPLE SALAD.

Peel and slice crossways, serve with lettuce and lemon or with sweet cream.

PINEAPPLE AND APPLE SALAD.

Mix equal parts of sliced apples and pineapples. Serve like the foregoing or with nuts.

PINEAPPLE AND ORANGE SALAD.

Mix equal parts of sliced oranges and pineapples. Serve like the foregoing.

APPLE AND BANANA SALAD.

Prepare and serve like the foregoing, with cream or nuts.

ORANGE AND BANANA SALAD.

Scrape off the bitter pulp of the inside of the skin of the banana, mix with sliced oranges and bananas, and serve like the foregoing.

FRUIT SALAD IN GELATINE.

Prepare some lemon or orange gelatine. Let cool and pour over the sliced fruit. Set on ice and serve plain or with cream.

CRANBERRY AND CELERY SALAD.

Wash and cut some celery the size of cranberries. Mix with an equal amount of cranberries, and serve plain or with lemon and olive oil.

PEACH SALAD.

Wash and slice some peaches. Serve with cream or lettuce, lemon, and olive oil. Fried beachnut bacon and shredded, puffed or raw rolled wheat are a good addition, if lemon and oil is used.

APRICOT SALAD.

Prepare and serve in the same manner as peach salad.

CRANBERRY AND BANANA SALAD.

Cook some cranberries, strain, and thicken with a little cornstarch. Cool and pour over sliced bananas. Serve with raw celery.

CRANBERRY AND PEAR SALAD.

Combine like the foregoing or use baked pears. Raw cranberries with raw pears and celery is also good.

BANANA AND GRAPE SALAD.

Slice some bananas and mix with an equal quantity of green grapes. Garnish with lettuce, and add lemon and olive oil, if desired.

RADISH SALAD. No. 2.

Mix some chopped or sliced radishes with French or mayonnaise dressing, and add lettuce or celery. Serve for breakfast with whole wheat bread and butter, or with raw wheat flakes.

BEET SALAD.

Mix some left-over sliced beets with French dressing. Serve with cold fat pork or bacon for breakfast or dinner. Celery and whole wheat or black toast with butter make a good combination in place of the meat.

MIXED SPINACH SALAD.

Wash some fresh tender spinach leaves. Cut fine and mix with French dressing, mint and onions. Tomatoes may be added. Serve with hard boiled eggs.

CARROT SALAD.

Grind, chop or slice the carrots and mix with French dressing. Add chopped parsley, lettuce or celery. Serve with rye or wheat flakes or with bacon.

RAW CORN.

Remove the husks from fresh raw corn and place it in cold salted water for 15 minutes. Cut from the cob with a sharp knife, and serve plain or with tomatoes, lettuce and French dressing. This affords a perfect meal for dinner during the summer.

CELERY ROOT SALAD.

Scrub the roots with a brush and boil in the skins until tender. Peel, cut into slices, heap in a high bowl, and pour a little diluted vinegar or lemon juice over them. Let stand for 15 minutes, pour off the acid and mix with French or mayonnaise dressing. This is good for diabetic patients.

CEREAL SALAD. No. 1.

Mix a cupful of raw rolled wheat, oats or rye with a cup of finely grated or chopped carrots. Add a few drops of lemon or orange juice, and a little olive oil. Lettuce, celery or parsley may be mixed or eaten with it.

CEREAL SALAD. No. 2.

Wash and chop lettuce or celery, and apples. Mix with French or mayonnaise dressing. Then add an equal amount of rolled raw cereals and serve. Parsley or watercress may be added. A syrup dressing or onions combine well with it. Peaches and apricots may be used in place of apples and carrots. Onions should not be used with peaches or apricots.

## CHAPTER IX.

GELATINES AND TOASTS.

GELATINE PREPARATIONS.

Gelatine is a valuable food for the sick. The nutritive value of gelatine is under-estimated. While it alone cannot sustain life, it is superior to beef tea, and if eaten with other articles which supply the elements which it lacks, it can partially take the place of meat and other nitrogenous foods for sick people and for people of sedentary habits. For people who do hard labor gelatine is of little value.

FRUIT GELATINE.

To prepare fruit gelatine the acid and super-acid fruits are best, and =no more sugar= should be used than is necessary. Gelatine preparations must be kept on ice, or in a very cold place, and not be prepared in large quantities, as they easily putrefy. For the sick and for children, it should not stand longer than twenty-four hours, and it should not be kept in metallic dishes. The best time to serve gelatine is for the evening meal. It may be served with sterilized cream, and zwieback or wafers.

Prepare some gelatine according to directions on package. Add to it juice from preserved apples, cherries, raspberries, strawberries or currants.

GELATINE PUDDING MADE WITH SOUR MILK.

Prepare some white gelatine with two cups of water. Take twice the amount of gelatine directed and add one-half cup of sugar. Remove from the fire, cool slightly, then add two cups of sour milk which has been beaten, and mix all well. Flavor and set in a cool place. Serve with sweet cream and zwieback.

WHIPPED SOUR MILK.

Beat one quart of thick, sour milk with an egg beater for 10 minutes. Serve with zwieback in soup plates. Three-fifths tablespoonful of powdered sugar and a little cinnamon may be added, if it is agreeable.

Whipped sour cream may be prepared the same as sour milk.

WHIPPED SWEET CREAM.

Whip one quart of sweet, thick cream with two-fifths of a tablespoonful of powdered sugar, add a little vanilla, if desired. Serve with fruit gelatines or ground white figs, stewed prunes, baked apples or raw fruits, such as peaches, strawberries, raspberries or bananas.

BANANA GELATINE.

Prepare some gelatine with orange, cranberry or lemon juice. When nearly cold, cut up some bananas and mix with the gelatine. Flavor and set on ice, serve with whipped or sterilized cream.

PINEAPPLE GELATINE.

Prepare some gelatine with lemon or orange juice. When nearly cold, add some fresh or canned pineapple. Serve with whipped or sterilized cream, and zwieback.

BEER GELATINE.

Prepare with rye beer in the same way as the fruit juice. Take one pint of beer to one pint of water. Use the imported root beer.

BLANC MANGE

Prepare some gelatine with milk, sugar and a little salt. Remove from the fire, set on ice, and mix with boiled custard when cool. Flavor with vanilla or bitter almond.

CALVES’ FOOT JELLY.

Wash a calf’s foot several times in hot and cold water. Bring to a boil and pour off the first water. Bring to a boil again, add some salt, and cook from two to three hours. Strain through a cheese-cloth. The next day remove the fat, bring to a boil again, add one to two cups of wine, the juice and rind of several lemons or oranges, and sufficient sugar to counteract the sour taste. Pour into a dish which has been oiled, and set on ice. It may be served with whipped cream or the beaten whites of eggs, and shredded wheat or zwieback.

SNOW PUDDING.

Soak some gelatine according to directions. Add a pint of boiling water, some tart fruit juice and the necessary amount of sugar. Let it come to a boil, stir and strain, and let stand in a cold place for several hours. When it begins to set, beat up the whites of two eggs with a little salt or lemon juice, and sugar, and mix with the gelatine. Pour into molds and set on ice. Serve with whipped cream or custard sauce.

RICE GELATINE.

Boil one cup of rice in about three pints of water with a little salt, for 40 minutes. Soak gelatine, half the amount directed on the package, and when soft, add the strained rice water to it, bring to a boil, sweeten to taste, and put into molds or cups. Serve with whipped or sterilized cream and zwieback. Merk’s sugar of milk should be used if prepared for the sick.

TOMATO GELATINE.

Strain a can of tomatoes, mix with soaked gelatine and bring to the boiling point, adding lemon or salt, if desired. Put into molds and set in a cool place. Serve with cold meat or fish, olives and greens.

BARLEY GELATINE.

Prepare like rice gelatine. Half rice and half barley may be used. Dried raisins or currants may be added, if desired.

WHEAT GELATINE.

Cook three tablespoonsful of Cream of Wheat with two or three pints of water and some salt. Boil 20 to 30 minutes. Strain and prepare like rice gelatine. Flavor according to desire. If the rind of a lemon is used, boil with the gelatine. This gives it an excellent flavor.

BUCKWHEAT GELATINE.

Wash the buckwheat groats several times with cold water, then soak or put into boiling water at once. Boil from 30 to 40 minutes. Flavor to taste. Finish like the foregoing. It is very good during the winter.

OAT GELATINE.

Wash and soak one cupful of steel cut oats in two quarts of water. Add some bran, if desired. Boil 30 to 40 minutes with a little salt, and drain and strain. Do not press the starch through. Prepare like rice gelatine.

BRAN GELATINE.

Soak one cupful of bran in three pints of soft water for several hours, or over night; one-half cupful of rylax or black crusts may be added. Bring to a boil slowly and let simmer for 15 or 20 minutes. Soak some gelatine, a little less than the directions call for. Add the strained bran juice and a few dried currants which have been soaked in boiling water. If sugar is desired, add a small tablespoonful. Let it come almost to the boiling point, add salt, and put into molds. Serve plain or with sterilized cold cream.

RYE GELATINE.

Prepare like bran gelatine, using less bran. Toast thoroughly brown three or four slices of stale pompernickel and soak with the bran. If boiling water is used for soaking, less time will be required for it. A stick of cinnamon gives the rye a good flavor. Rylax may be used in place of pompernickel.

PEA GELATINE.

Wash and soak over night one cupful of whole dried green peas in three pints of soft water. The next day let them slowly come to a boil and add cut-up onions, carrots, celery or parsley, and salt if desired. Simmer slowly in earthen ware for one hour at least. Strain and prepare with gelatine as directed in the foregoing. Do not press the peas hard through a strainer; allow only a little pulp in the broth. Serve with zwieback spread with almond butter or with a little finely ground walnut meat.

COFFEE GELATINE.

Pour two pints of boiling water on four or five tablespoonsful of coarsely ground coffee. Steep (not boil) for five minutes, then strain. Soak some gelatine according to directions on package. When soft, mix with the hot coffee, add sugar to suit the taste, and let it come almost to the boiling point. Mix well and pour into molds or cups, which have been rinsed in cold water. Serve with whipped or sterilized cream, and zwieback or Nabisco.

CEREAL COFFEE GELATINE.

Prepare some strong cereal coffee according to directions on package. Prepare like the above. A small amount of coffee may be mixed with the cereal coffee, just before removing from the fire.

CHOCOLATE GELATINE.

Grate eight tablespoonsful of chocolate, put into a pint of cold sweet milk, bring to a boil, and add a few tablespoonsful of sugar. Soak some gelatine, and when soft, add one pint of hot milk and heat to the boiling point. Then mix with the hot milk containing the chocolate, pour into molds or cups, and set in a cool place. Serve with cream, zwieback or Nabisco.

For invalids, it is better to prepare the gelatine and chocolate in water instead of milk, and serve with whipped or sterilized cream.

WINE GELATINE.

Use part wine, sherry or claret. Prepare like fruit gelatine. Serve with cream or custard sauce, and wafers.

BREAD GELATINE.

Toast two slices of white and two slices of black bread. Pour three pints of boiling water on them. Simmer for half an hour. Soak some gelatine, and when dissolved, strain the bread-water and add to the gelatine. Bring to a boil, add sugar, and flavor with a little wine or lemon juice. Pour it into molds and cool.

BEAN GELATINE.

Prepare like pea gelatine with or without flavoring. Lima beans or horse beans are best in summer; small white beans in the fall; red, brown, or black beans are best in cold weather, as they are richer in iron and minerals. They can all be served plain with toast or zwieback and butter, cream or nut preparations. Black toast or crusts combine better with lima and white beans than white toast or bread.

LENTIL GELATINE.

Prepare like the foregoing. Flavor richly with onions. Serve with white toast.

TOASTS.

WATER TOAST.

Use zwieback, or toast some stale white bread over the open fire. Lay on a plate and pour over it quickly boiling water, slightly salted, and drain off at once. Serve plain, or spread with sweet butter, or the yolk of an egg.

TOMATO TOAST.

Prepare like the foregoing, spreading with tomato puree in place of butter. Drink with it rich fresh milk. This is excellent for people who have difficulty in digesting milk. Strained hot tomato juice may be used in place of water.

BARLEY TOAST.

Prepare like tomato toast. Use thick, barley jelly prepared from pearl barley, or soften the toast with barley water.

RICE TOAST.

Use thick rice jelly prepared from Carolina rice. Flavor with cinnamon, if desired.

RYE OR BRAN TOAST.

Make a strong tea from toasted black bread and bran, and prepare like the foregoing.

PRUNE TOAST.

Soften some black or white toast with boiling water, and add a little salt. Spread with thick prune juice. Sterilized cream may be added.

APRICOT TOAST.

Prepare the same as prune toast. Add cream or a piece of butter and the yolk of an egg.

APPLE TOAST.

Use thick apple sauce. Prepare the same as apricot toast. The four last recipes are excellent for constipation.

MILK TOAST.

Scald some fresh milk. Add a stick of cinnamon, if desired. Pour over white or black toast.

CREAM TOAST. No. 1.

Prepare like water toast. Bring some fresh cream to a boil with a stick of cinnamon. Add when the toast is soft. Use black or white toast.

CREAM TOAST. No. 2.

Prepare a white sauce from butter, salt, flour and hot water, as directed in “Sauces.” Add one-fourth of a cup of hot cream and pour over black toast, which has been softened with one-half cup of hot water.

CREAM TOAST. No. 3.

Use sweet whey in place of hot water, and prepare as No. 2. The cream may be omitted.

CELERY TOAST.

Cut some celery and cook until tender. Soften the toast with the celery water. Prepare a plain butter sauce and add cream, if desired. Mix with the celery and pour over the toast.

CLAM TOAST. No. 1.

Soften the toast with hot clam broth and strain, if desired. Mix the remainder with hot cream and pour over the toast.

CLAM TOAST. No. 2.

Soften the toast with clam broth. Prepare a white sauce from the remainder, add hot cream and pour over the toast.

OYSTER TOAST.

Prepare like the clam toast, with or without cream.

SPINACH TOAST.

Cut off the stems and select only fresh tender leaves. Cook and chop as fine as possible, flavoring with butter and lemon juice. Soften some black or white toast with broth or spinach water, and add the spinach. Serve with hard boiled eggs for dinner. If it is desired for supper, and if the patient’s stomach is delicate, use only the hard yolks. Fried beachnut bacon may be added. If the flavor of onion is desired, remove the onion before serving. This is good for constipation.

EGG TOAST. No. 1.

Beat one egg with three tablespoonsful of water or soup stock, and a little salt. Let the toast soften in it and fry to a golden brown in one-half butter and half vegetable fat or oil.

EGG TOAST. No. 2.

Use cream or unsweetened condensed milk. Beat up with eggs, salt and cinnamon, and prepare like the foregoing. This is good for diabetic patients.

## CHAPTER X.

FRUITS, PUDDINGS AND GRUELS.

STERILIZED DRIED FRUITS.

Place some dried cherries, apricots, currants or prunes in a Mason jar. Fill to the top, cover with water, and let stand over night. The next day set the jar into a water bath, heat to the boiling point, then cool. Enough can be prepared to last for several days. The juice may be used again for soaking, or it can be used for fruit gruels.

SOAKED FRUIT. No. 1.

Wash some dried fruit, put into a bowl, pour over some hot or cold water, place over it a little saucer with a weight upon it; in this way it requires less water; let stand over night. It is ready for use the next morning, and may be mixed with boiled cereals in place of sugar.

SOAKED FRUIT. No. 2.

Place some dried fruit in a bowl, pour over it some hot cereal coffee. Use in the same way as number one. This is excellent for people suffering with fermentation of the stomach. The cereal coffee acts as a preservative.

FIG BUTTER. No. 1.

Wash some dried figs, dry them; then cut into small pieces, and grind on a nut grinder. Mix with one-fourth (in quantity) of ryenuts. Serve with whipped or sterilized cream.

FIG BUTTER. No. 2.

Prepare as the foregoing. Mix with about one-third or one-fourth of ground nuts, also with ryenuts, if desired. Serve with lettuce.

RAISIN OR CURRANT BUTTER.

Prepare like figs. Mix with ground nuts. Serve with lettuce or with chopped apples.

GROUND DATES.

Remove the stones and prepare as above. Mix with ryenuts or orange juice. Serve with lettuce and sliced bananas or nuts.

GROUND DRIED PRUNES.

Prepare like figs. Mix with ryenuts. Serve with cream or with nuts and lettuce.

BAKED APPLES.

Wash and remove the core; then place in a baking tin, stem end down; pour over some water and a little sugar, if desired, bake in a moderate oven until tender. Let cool and serve plain with butter and bread or with whipped or sterilized cream.

BAKED PEACHES.

Prepare the same as baked apples, and serve with cream.

AMBROSIA.

Mash baked apples very fine and rub through a colander. Mix with soaked or stewed raisins, if desired. Serve in place of apple sauce with beaten whites of egg or whipped cream and zwieback.

BAKED APPLES IN GELATINE.

Prepare in the usual way, pour some fruit or rye gelatine over them.

APPLE SAUCE. No. 1.

Wash some tart apples, cut into four pieces and remove the seeds; steep with a little water and sugar until tender. Then mash fine with a potato masher and run through a colander. Add a piece of butter while warm. Apple sauce prepared in this way is more wholesome than prepared from apples that have been peeled.

APPLE SAUCE. No. 2.

Soak some dried apples over night, steep for 30 or 40 minutes with a piece of cinnamon and a little sugar, and mash fine with a potato masher. Add a piece of butter. Let cool and serve with fish, eggs, boiled beef or cheese.

APPLE SNOW.

Prepare some apple sauce from dried or fresh apples, run through a colander; when cool, mix with the snow of whites of eggs. Serve with zwieback.

APRICOT SNOW.

Prepare same as apple snow.

APRICOT SAUCE.

Wash some dried apricots thoroughly, cut into small pieces, soak over night, then simmer slowly until soft. Run through a colander and add a piece of fresh butter while warm. Serve with French toast, corn bread, corn cakes, steamed puddings or omelet; also good with fish and meats, especially fat meats.

GOOSEBERRY COMPOTE.

Remove the stems, wash the berries and pour some boiling water on them. Let stand 5 minutes; then pour off the water and add fresh boiling water, a stick of cinnamon and the necessary amount of sugar. Thicken with cornstarch. Serve with unleavened pancakes.

GOOSEBERRY PUDDING.

Prepare the gooseberries in the same manner as for compot, but use more water. When done, strain and thicken with cornstarch. Let boil 10 to 15 minutes. Serve hot or cold with cream.

STEWED BLACKBERRIES.

Wash a pint of blackberries, put on to cook with about two pints of boiling water and a stick of cinnamon. Let simmer slowly and add a few tablespoons of sugar. When nearly done thicken with a little cornstarch. Cool and serve with milk rice, custard or pancakes.

STEWED HUCKLEBERRIES.

Prepare the same as stewed blackberries. Strain, if desired.

BAKED APPLES IN OIL.

Wash some tart apples, wipe and core them. Have some vegetable oil, goose grease or lard boiling hot, drop in the apples and cook until tender. Let cool and reheat when needed.

BEER GRUEL.

Soak a half cup of instantaneous tapioca with a half cup of water for 10 minutes. Bring a cup of water and a cup of beer with a stick of cinnamon to a boil, stir in the tapioca, let boil to minutes, add sugar and salt. Then remove from the fire, add three to five tablespoonsful of fresh hot cream and serve. A piece of butter and the yolk of an egg can serve as substitute for the cream. Serve with zwieback.

APPLE TAPIOCA.

Prepare as the foregoing, from apple cider or unfermented apple juice. Serve with cream or with butter and the yolk of an egg. Hot or cold. Serve with zwieback or wafers.

TOMATO TAPIOCA.

Use one cup of strained tomato juice to one of water. Prepare as the above. Serve with cream and zwieback.

BERRY TAPIOCA.

Cook one quart of raspberries or blackberries with two quarts of water, a piece of cinnamon, add three-fourths to one cup of sugar, let boil slowly, then, strain and cool. Reheat and prepare with instantaneous tapioca. Pour on a soup plate, pour sterilized cream over it. In cold weather, the cream as well as the tapioca should be served warm.

RHUBARB PUDDING.

Wash the stalks and cut off the green end. Cut the remainder in small pieces and steep in earthenware with a stick of cinnamon. When, tender, strain and add the necessary amount of sugar. Dissolve some cornstarch, arrowroot or agar-agar with cold water and stir into the fruit juice. Let boil 10 minutes and serve warm on soup-plates with sterilized cream or put into molds and cool. If it is eaten warm, it is preferable to let the fruit juice cool first, then reheat and add the thickening.

APPLE PUDDING.

Save all the peeling from several days; add a few whole apples. Cook with water, strain and prepare like rhubarb pudding.

CURRANT, RASPBERRY OR PEACH PUDDING.

Prepare the same as the foregoing. If peaches or peach skins are used, do not press much of the pulp through. It is better to use more peeling than whole fruits. In serving peach or apple salad, the peelings can be saved from a day or two and preserved by stewing them in a little water until ready for use.

LEMON FILLING FOR PIE.

Stir the yolks of three eggs with one-half cup of sugar, add the grated rind and juice of two lemons or one lemon and one orange, then add two tablespoons of cornstarch, one of butter and one and one-half cup of hot water. Stir in a double boiler over the fire until it is thick. Then pour it into the baked crust. Beat the whites with a tablespoon of sugar and a little lemon juice. Put over the top and brown in the oven.

STRAWBERRIES WITH WHIPPED CREAM.

Select fresh ripe berries and wash. Put the desired amount on flat medium-sized plates. Beat up some cream with the whites of several eggs and a little powdered sugar. Cover the berries with the cream and serve with wafers or triscuit.

PEACHES AND PEARS WITH WHIPPED CREAM.

Peel and slice them. Prepare and serve the same as the foregoing. These dishes are not good for delicate stomachs.

PLAIN JUNKET.

Warm one pint of milk to blood heat, flavor as desired; stir in one junket tablet which has been dissolved in a little water and pour into a dish; set on ice. Serve with cranberry or prune sauce and wafers.

WINE GRUEL.

Bring equal parts of white or red wine and water to a boil, flavor with lemon rind or cinnamon, add sugar, thicken with instantaneous tapioca or with potato flour. Serve plain or add a piece of butter and the yolk of an egg.

WINE GRUEL OF PORT OR SHERRY.

Soak some plain sago or tapioca for about three hours, then pour into boiling water, add sugar, lemon rind, and a pinch of salt. When almost done, add port or sherry (one to three ounces to one person). Serve plain, or with butter and the yolk of an egg.

WINE GRUEL OF RED CLARET.

Bring equal parts of wine and water to a boil, thicken with potato flour or instantaneous tapioca, add sugar and a little salt, add a small amount of preserved raspberries or strawberries, jam or jellies, or sliced pineapple. The whites of several eggs beaten to a snow with a little salt may be mixed with it before serving. Zwieback or wafers is a good addition.

RICE GRUEL. No. 1.

Mix two to three tablespoonsful of rice flour with a little cold water, add to it a pint of boiling water, two level tablespoonsful of sugar of milk, salt to taste, boil fifteen to twenty minutes. Put on a soup plate, pour hot or cold sterilized cream over it.

RICE GRUEL. No. 2.

Prepare as number one. After removing from the fire, add a piece of butter, and the yolk of an egg, mix thoroughly, then put on a soup plate. Serve with or without cream.

CHOCOLATE CORNSTARCH.

Bring a pint of water to a boil, mix with two tablespoonsful of chocolate, let boil two minutes, then thicken with two tablespoons of cornstarch. Flavor with salt and vanilla. Pour on a soup plate. Serve with sterilized cream, hot or cold.

BOILED CUSTARD.

Bring one pint of sweet cream or rich milk and one pint of water to a boil with a piece of vanilla. Then mix one tablespoonful of cornstarch with a little cold water and three yolks of eggs, two tablespoonsful of sugar, and a little salt. Add all to the boiling milk, stir over the fire or in a double boiler until it thickens. Remove and beat until nearly cold. Put on ice. It may be served with zwieback and fruit juice or with fresh berries. For dyspeptics, it is better if prepared with water and butter instead of milk and served with sterilized cream.

BLACKBERRY SAGO.

Boil one quart of blackberries with about two quarts of water and some sugar very slowly, then strain and cool, bring to a boil again, prepare with instantaneous tapioca or plain sago. The latter must be well soaked. Serve warm with zwieback or wafers and sweet butter.

APPLE SAGO.

Boil tart apples with the skin in plenty of water; when tender strain and cool. Reheat, flavor with cinnamon and sugar. Prepare with instantaneous tapioca or plain sago. After removing from the fire add orange juice, lemon, butter and the yolk of an egg or serve with sterilized cream.

ONION GRUEL. No. 1.

Cut fine three or four onions, stew them in a quart of water very slowly and keep them well covered. When tender strain; heat butter or olive oil and thicken with mixed flour; add the onion broth slowly, let boil a few minutes. Flavor with salt and lemon. One-half soup stock and one-half onion broth may be used. Cream can be added if desired.

ONION GRUEL. No. 2.

Put one-half of a cup of barley to soak, boil with four dried or green onions. Add salt, and strain.

BREAD GRUEL. No. 1. (WITH BARLEY.)

Soak and boil one-half cup of barley with salt in three pints of water, very tender, until there remains about a cup of liquid. Strain this. Then, take some French bread or soda crackers, pour sufficient boiling water and a tablespoonful of milk sugar or cane sugar on it, let stand until it is perfectly soft, or until the water is all soaked into the bread. Then add the cup of barley water, let all boil for a few minutes or until bread and barley are well united. It may be strained, if desired.

BREAD GRUEL. No. 2. (WITH BRAN.)

Take a cup of select bran, simmer slowly with two pints of water and a little salt, while boiling, add three tablespoonsful of milk sugar or a teaspoonful of can sugar. Strain, finish like bread gruel number one. Add dried soaked sweet fruit, if desired.

BREAD GRUEL. No. 3. (WITH OATS AND BRAN.)

Take one-third of steel cut oats and two-thirds of bran. Prepare like bread gruel number one. Add sweet fruits, if desired.

OATMEAL GRUEL. (WITH BRAN.)

Soak a half cup of steel cut oats or rolled oats and a cup of bran. Put on to boil with three pints of cold or boiling water and salt. Let boil slowly for three-fourths of an hour. Strain, add butter and serve. This is excellent for nursing mothers. Use more water if it is desired thin.

CORNMEAL GRUEL.

Put one-half to three-fourths of a cup of corn meal to boil with three pints of boiling water and some salt. Let boil fast during the first ten minutes, then set aside and boil slowly for twenty or thirty minutes. Remove from the fire, add a small tablespoonful of butter, the yolk of an egg and a few drops of lemon; the rind of the lemon may be grated over it. Mix all well, pour on a soup plate, eat plain or with hot sterilized cream. The butter, egg and lemon, may be left out, and cream added only.

CODFISH GRUEL.

Soak two tablespoonsful of shredded codfish for twenty minutes, change the water several times. Add boiling water and flavor with onion. Heat butter or olive oil, thicken with mixed flour, add the onion water slowly, at last the soaked codfish. Let all boil a few minutes. Chopped parsley and hot cream may be added, if desired. Serve with toast.

BARLEY GRUEL.

Soak a half cup of pearl barley, put on to boil with three pints of water, add salt and three tablespoonsful of milk sugar. Let boil slowly for one hour, then strain. Heat a tablespoonful of butter, thicken with mixed flour, add the barley gruel gradually, let all boil a few minutes, then serve.

WHEAT GRUEL.

Put two to three tablespoons of cream of wheat or farina into a saucepan. Add a pint of boiling water, a pinch of salt, and a tablespoon of milk sugar. Let boil half an hour. Remove from the fire and mix with a teaspoon of butter or two to three ounces of hot cream. Dried soaked raisins or currants may be added.

GLUTEN GRUEL.

Prepare as directed on package. Add cream or butter and the yolk of an egg.

RAW CEREAL GRUEL.

Soak one-half to one-third cup of flaked raw cereal with a cup or more of warm salted water. Let stand for several hours or over night in a warm place. Serve plain or with sweet dried fruits and fresh cream.

MIXED FLOUR GRUEL. No. 1.

Mix two tablespoonsful of mixed flour with a little cold water, add two to three cups of boiling water, salt and a tablespoonful of milk sugar. Let boil ten to fifteen minutes, remove from the fire. Add two to four ounces of hot cream. Flavor with vanilla, cinnamon, grated lemon rind or bitter almond.

MIXED FLOUR GRUEL. No. 2.

Put to boil the same amount of flour as in number one. Use a cup of rich milk and one and one-half of water instead of water alone. Flavor and serve.

ARROWROOT GRUEL.

Prepare the same as mixed flour gruel. Add hot cream.

NUT GRUEL. No. 1.

Mix two tablespoonsful of mixed flour with a little cold water, add two to three cups of boiling water, salt, and a teaspoonful of sugar, if desired. Boil 10 to 15 minutes. Stir a tablespoonful of almond-butter or combination nut-butter with one or two tablespoonsful of water to a smooth paste, add the gruel gradually, mix all well and serve.

NUT GRUEL. No. 2.

Heat a tablespoonful of butter in a flat saucepan, thicken with mixed flour, add two cups of boiling water, and salt, let boil a few minutes. Stir smooth a teaspoonful of almond-butter with cold water, add the gruel, mix well, flavor with lemon, if desired.

SAGO GRUEL.

Wash and soak a half cup of sago for several hours in a cup or more of cold water. Put into three cups of boiling water, add salt, a tablespoonful of milk sugar, or a teaspoonful of cane sugar, a stick of cinnamon, vanilla or lemon rind. Boil the sago 20 to 30 minutes. Remove from the fire, add three to six ounces of hot cream. Less sago may be used and a tablespoonful of rice flour dissolved with cold water added to it while boiling.

CORNSTARCH GRUEL.

Mix two tablespoonsful of cornstarch with a little cold water, add three cups of boiling water, salt, a tablespoonful of milk sugar or a teaspoonful of cane sugar, boil 10 to 15 minutes. Add two to three ounces of hot cream. One-half of rice flour and one-half of cornstarch may be used in place of pure cornstarch. Flavor as desired.

MILK GRUEL. No. 1.

Mix a tablespoonful of rice flour and one of cornstarch with a little cold water. Add one quart of boiling milk. Boil 10 to 20 minutes. Add salt and flavor, as desired.

MILK GRUEL. No. 2.

Bring one pint of milk and one pint of water to a boil. Dissolve two or three tablespoons of white flour with a little cold water and stir into the hot milk. Let boil 10 to 15 minutes. A stick of cinnamon, vanilla or lemon rind can be boiled with the milk. If the flavor of almonds is desired, grate one bitter-almond on it after it is removed from the fire. The yolk of an egg may be added, if desired.

PEPTONIZED GRUEL.

Prepare a gruel from any farinaceous article. Pour into a bowl and allow it to stand until lukewarm. Add peptonized powder according to direction.

## CHAPTER XI.

FLUIDS.

STERILIZED MILK.

Put the desired amount of milk into clean sterilized bottles, put in cotton stopper, set on a grate and heat in a water bath to 170° F. or 212° F. Keep the milk at this temperature for 40 minutes or longer, then remove from the fire; when the water has cooled take out the bottles and place them on ice.

Recipes for the preparation of different forms of peptonized milk can be found in the directions given with digestive ferments, when bought at the drug store.

KUMYSS.

Dissolve one-fourth of a cake of compressed yeast in a little warm water. Take a quart of fresh blood-warm milk, add to it a tablespoonful of sugar and the yeast. Put the mixture into beer bottles with patent stoppers, filling them to the neck. Place them for about twelve hours in a room suitable for raising bread, at a temperature of about 70°, then put the bottles on ice, up side down, until wanted.

RICE WATER.

Wash one-half a cup of Carolina rice several times with water, then soak or put on to boil at once with three pints of water. Boil slowly for about an hour, strain, and sweeten, or flavor as desired. Serve plain or with one-fifth part of sterilized cream.

BARLEY WATER.

Prepare in the same manner as rice water.

EAGLE BRAND CONDENSED MILK.

It can be prepared in many different ways, and mixed with barley-water, and cream, or used for sweetening in the preparation of gruels.

TOAST WATER.

Toast a slice of stale wheat or black bread until thoroughly brown. Break into small pieces and pour on it two or three cups of boiling water. Cover tightly, and set aside for twenty minutes or longer. Strain, and flavor to suit the taste. Serve hot or cold.

TOAST AND APPLE WATER.

Prepare like toast water, and add the peelings of one or two apples before pouring on the boiling water.

LEMONADE.

Boil a quart of water for several minutes with three to five tablespoonsful of sugar, and the rind of one lemon. Remove from the fire, add the juice of two or three lemons or oranges, strain and cool. Fresh clean cold water may be added to suit the taste. This is excellent in fevers, where much fluid food is required. It may be served hot or cold.

BRAN TEA.

Soak over night a cupful of Ralston’s select bran in one quart of soft warm or cold water. The next day strain it and serve raw, or put it on to boil, simmer for one-half hour, then strain. Serve hot or cold. The bran may be mixed with oats or ryenuts when put to soak, and may be used raw or boiled. Hot bran tea with cream is excellent as a substitute for tea. It can be prepared without soaking.

BEEF JUICE. No. 1.

Broil one pound of thick round steak, cut into small pieces and press the juice out with a lemon squeezer or meat press. It may be served with or without lemon juice and be diluted with warm water, if desired. When heating, do not coagulate the albumen by boiling, but place the cup or bottle containing the juice in a kettle of warm water.

BEEF JUICE. No. 2.

Grind or chop some round steak, put into a quart jar and fill with warm water. Place the jar in warm water and let stand three or four hours. The temperature must not rise above 155° F. Strain through a cheese-cloth, and flavor with a little lemon or salt.

BEEF BROTH.

Wash a beef bone thoroughly with hot and cold water. Put on to boil and cook very slowly for three or four hours. It may be flavored with onion, potato or soup greens. Strain through a fine strainer or cheese-cloth. Serve hot or cold. If a few teaspoonsful of hot sterilized cream or the yolk of an egg is added before serving it will improve the taste and make it more nutritious.

JULIENNE BROTH.

Soak the desired amount of dried vegetable. Prepare as directed on package. Add some soup stock or beef extract before serving.

VEAL BROTH OR JELLY.

Take a bone of veal without meat, wash it thoroughly first with cold and then with warm water. Bring to a boil with cold water and pour off the first water. Bring to a boil again with hot or cold water, skim carefully, add salt, and let it simmer gently for several hours. Strain through a fine sieve or cheese-cloth. When cool set on ice. If thickening is desired, cook one-half a cup of Cook’s flaked rice in an equal amount of water, and add a little salt. Mix with one-half a cup of veal jelly, and serve. A few tablespoons of cream may be added to it, or the broth may be served clear with zwieback.

BROTH WITH EGG.

Stir the yolk of an egg with two tablespoonsful of cold water until well mixed. Then gradually add eight to fifteen ounces of broth. Stir constantly to prevent the egg from curdling. If the whole egg is desired, beat it with an egg-beater and prepare in same way. Less than eight ounces of broth to one egg will make it too rich. A few drops of lemon may be added.

TOMATO AND VEAL JELLY.

Mix an equal amount of strained veal broth and strained tomato juice. Let cool and serve. If freshly strained canned tomatoes are used, do not cook the tomatoes. If it stands longer than twelve hours, bring to the boiling point in order to prevent fermentation.

VEAL JELLY.

Veal jelly may be flavored in many different ways. It is better to cook the stock with salt only. In this way the flavor can be changed each time by adding vegetable broth obtained by boiling vegetables in a small amount of water and straining. Onions are a very good flavoring. A great variety of vegetables should not be used at one time.

MALTED MILK. No. 1.

Put two teaspoonsful of malted milk into a cup, pour on some boiling water and add a pinch of salt and one-fourth of a cup of cream.

MALTED MILK. No. 2.

Prepare as the foregoing, omitting the cream. Serve plain, or add a few drops of lemon juice.

UNFERMENTED BEER.

Soak a cup of bran and a slice of thoroughly toasted black bread for several hours in a quart of water. Add a stick of cinnamon, bring to a boil and let simmer slowly for 20 minutes or longer. Strain and serve hot or cold.

CAMOMILE TEA.

Put a tablespoonful of tea into a teapot and pour on it one-half a pint of boiling water. Allow it to stand on a hot platter or over steam for 5 minutes. Then strain and serve.

FENNEL TEA.

Prepare the same as camomile tea.

BUCKTHORN TEA.

Put two tablespoonsful of buckthorn bark into a teapot, pour on it a cup of boiling water, and allow to steep from 10 to 15 minutes. Strain and serve warm (not hot).

WHEY. No. 1.

Soak one of Hansen’s rennet tablets in a little cold water. Heat one quart of skim milk or fresh milk until it is lukewarm. Crush the tablet and mix with the milk, and stand on a warm place for 5 minutes or until it is thick. Then heat over the fire until the whey separates. Strain and throw away the curd.

WHEY. No. 2.

Heat some fresh milk until it is blood-warm. Add Fairchild’s essence of pepsin, according to directions.

IRISH MOSS.

Wash and let it soak for several hours, or over night. Boil for 10 minutes, strain through cheese-cloth, and add one-half or two-thirds of a cup of hot milk. Flavor as desired.

RAW GREEN PEA JUICE.

Wash some fresh green peas in the pods and grind through a meat grinder, allowing the liquid to drain into a bowl.

LEMON WHEY.

Heat a pint of fresh milk to about 200° F., remove from the fire and squeeze into it the juice of one-half a lemon. Let stand for a few minutes, beat with a fork, and strain through a cheese-cloth. Serve hot or cold.

ALBUMEN WATER.

Add to the white of one fresh egg eight ounces of water and a little lemon juice or brandy, and shake thoroughly. Keep on ice.

FLAXSEED TEA.

Add a quart of water to two tablespoonsful of whole flax seed. Boil one or two hours with one or two tablespoonsful of sugar. Strain and add lemon juice or cream, to suit the taste.

APPLE BARLEY WATER.

Soak a cup of barley over night. Put to boil with two quarts of water, add a little salt and the skins of two or three apples, and a little sugar. Boil slowly for an hour or until it becomes red in color. Strain, and add lemon juice, if desired. Serve hot or cold.

WATER EGGNOG. No. 1.

Beat the whole of an egg with one-half a cup or less of water. Flavor with lemon juice.

WATER EGGNOG. No. 2.

Beat the yolk of an egg with one-half or a whole cup of water. Flavor with lemon juice.

LEMONADE WITH EGG.

Take some lemonade prepared from oranges and lemons and add to it the yolk or the whole of an egg. The acid taste must dominate the sweet taste.

MILK EGGNOG.

Beat up the whole or the yolk of an egg with a little water and some brandy, sherry, cognac or whiskey, and one or two teaspoonsful of sugar. To this add eight to ten ounces of rich raw or sterilized milk, or one-half cream and one-half water. Flavor with nutmeg or bitter almond.

FRUIT LEMONADE.

Boil some water with a little sugar and the rind of a lemon, orange or apple. Add to it some preserved strawberry, cherry, pineapple, currant or raspberry juice, and seltzer water, or add a mixture of several different fruit juices. This is excellent for fever patients, but not for people suffering with lung or heart diseases.

ALMOND MILK.

Blanch one cup of almond meats, chop or grind them coarsely, and pour over them a quart of hot water. Let stand several hours or over night, press through a cheese-cloth, and keep on ice. A few bitter almonds may be added.

BEER LEMONADE.

Wash a half cup of dried currants or raisins, put on to boil with a pint of water, a tablespoonful of rye nuts or black toast, a piece of cinnamon, some lemon rind and one or two tablespoonsful of sugar. Simmer slowly for fifteen minutes, add a pint of Munchener’s Spatenbraü, let it boil for one minute, and strain. Keep in a cool place. Serve hot or cold.

STRAWBERRY MILK.

Wash two cups of fresh strawberries. Put into a milk-pitcher and add two quarts of fresh raw or cold boiled milk, a little vanilla and a small piece of ice. Strain, serve with zwieback or shredded wheat. Sugar may be added, if desired. This is more wholesome than ice cream.

EGG WINE.

Mix thoroughly the yolk of three eggs with three teaspoonsful of sugar. Add a pint of white or red wine or one-half of wine and one-half of water. Serve with zwieback or wafers.

TEA.

Rinse the teapot with boiling water. Take a teaspoonful of black Japan tea, add a pint of boiling water, and let stand over steam for one or two minutes. Strain, and serve hot or cold with lemon juice or cream.

COFFEE.

Grind very coarsely two tablespoonsful of fresh coffee beans. Pour two cups of boiling water on them, let stand 5 minutes (do not boil), then strain. Serve black or with cream. Tea and coffee should be used for medicinal purposes only.

MALT OR CEREAL COFFEE.

Take one-half cup of instantaneous Postum or Kneipp’s malt coffee, pour three or four cups of boiling water on it. Let stand from 5 to 15 minutes, then strain. Serve hot or cold, with or without cream. People who wish to leave off coffee may add a teaspoonful of coffee beans to the cereal coffee a few minutes before straining. In this way they will gradually lose the desire for coffee. Bran tea or legume tea may be substituted for black tea or coffee.

COCOA. No. 1.

Dissolve one teaspoonful of cocoa and one of sugar in a little boiling water or milk and add a cup of rich milk. Let all boil a few minutes. Hot or whipped cream may be added before serving.

COCOA. No. 2.

Dissolve one-half a teaspoonful of cocoa and one teaspoonful of milk sugar in a little boiling water, add one cup of hot rich milk or one-half cup of cream and water, and boil a few minutes. Add more cream, if desired.

COCOA SHELLS.

Boil cocoa shells for twenty minutes, then strain. Use as a substitute for tea or coffee.

BEAN TEA.

Use white, brown or black beans; soak one-half cup of beans in warm soft water over night. The next day put on to boil in a quart of water, cook slowly for one hour or longer, and keep covered well. Then strain and serve plain, or add some hot cream to it. Small white and lima beans are excellent in the summer.

PEA AND LENTIL TEA.

Prepare the same as bean tea. Dry green peas are richer in minerals than yellow peas. Yellow peas contain more starch.