MININIIA 2 amt(()OK RETURN TO ALBERT R. MANN LIBRARY ITHACA, N. Y. The original of tliis book is in tine Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924003704669 Eating FOR Strength; OR, FOOD AND DIET IN THEIR RELATION TO HEALTH AND WORK, TOGSTHEK WITH SEVERAL HUJfDREB RECIPES FOR WHOLE- SOME FOODS AJfD DRIJfKS. ^-W;>^ By M. LrgOLBEOOK, M. D, PBOITESSOR or HTQIBNE IN THE NEW TOKK MEDICAL COI.I;Eai! AND BoSk PITAIi FOB WOMEN, EDITOR Or THE "HERALD OF HEAI/TH," AUTHOR OF "HYGIENE OF THE BRAIN," " HOW TO STRENGTHEN THE MBMOUT," "PARTURITION WITHOUT PAIN," ETC., ETC. New York: M. L. HOLBROOK & CO. CORNEI UNIVERSITY V, LIBRARY ' <]Ln COPYRIGHT BY M. L HOLBROOK, 1888. President White Li'yrafV ''fVVEO «;i PREFACE. In no period of the world's history has there ever been so deep an interest in the subject of foods as at the present. At no time since Adam and Eve left the Garden of Eden has agriculture and horticulture been so perfect, and the human race supplied with so many choice and nourishing articles of diet. And, also, at no time have so many been engaged in laborious researches on the nature of that which we eat and its relations to health and work. It would almost seem as if the time had nearly arrived when mankind would eat to live, would feed themselves so as to nourish their bodies most per- fectly and render themselves capable of the most labor, and least liable to disease. The object of this volume is to present the most recent facts of science in a way to make them valuable for actual use in daily life. There is no doubt but man may double his capa- city for work and for enjoyment by improving his dietetic habits. Many have already done this, and multitudes more are only waiting for the knowledge which will help them to do it. A thorough understanding of the different divisions of food and their right relation to the needs of the body is necessary, and this has been fully stated. Several new features have been introduced. To meet the require- ments of that constantly increasing class who have more and more debire to draw their nourishment from the vege- table kingdom, carefully prepared and elaborate tables have been arranged showing just how much of each particular food one needs to consume in order to provide the body with the required amount of proteids, carbo-hydrates and fats. PREFACE. These tables have been especially prepared for this work and are full of interest as well as being of practical value. An- other interesting feature of the work relates to the cost of the different articles usually consumed, as for instance the cost of proteids, fats and carbo-hydrates in oatmeal, beef, mutton, corn, eggs, butter, cheese, beer, etc., etc. These tables are so arranged as to show at once which are the most economical articles for the table and which the most expensive, and will be of great value to all who would choose their food wisely, and also for those who desire to reduce the cost of living to a minimum and yet nourish themselves perfectly. The chapter on the use of the apple as a means of preserv- ing health and the one on the grape cure will, the author believes, meet a need long felt, as will also what has been said concerning the importance of the thorough mastication of our food. The subject of drinks has also been treated fully, and a very large number of recipes for wholesome ones given. What has been said on this subject cannot fail to prove helpful to those who are in doubt on many points. The directions for feeding young and delicate children have in practice proved most satisfactory. The time is near when a knowledge of the principles of diet will be considered as important a part of our education as a knowledge of the multiplication table. That this little work may help to hasten this time is the sincere desire of the author. M. L, H. COJSTTEI^TS. CHAPTER I. The Uses of Pood: 9 A Happy Illustration 11 CHAPTER II. Classification of Foods : 13 The Protelds 13 F■ 21.8 for nutrition ) Carbohydrates: Fat, 1.3; Starch, 59.7 . 60.9 "Woody Fiber, Cellulose .... 1.7 Mineral matter 1.6 100.00 The white flour from which the bran has been senarated has, according to this authority, the fol- lowing composition . "Water 16.5 Gluten and other nitrogenous bodies . 8.59 Kitrogenous substances not albuminous . 3.41 Carbohdyrates; Fat, 1.2 -, Starch, 69.6 . 70.8 Mineral matter ...... .7 190.00 By glancing at the analyses it will be seen that wheat has one important defect. It is almost en- 104 ALIMENTAKY PRODUCTS OF VEGETABLES. tirely deficient in fat ; but it contains a very large amount of carbohydrates and of albuminous matter "We add butter to bread to supply this fat. A BEAUTIFUL MICROSCOPIC OBJECT. A beautiful object for the microscope is a very thin section of this grain. Almost any person may prepare one' by soaking a kernel in vyarm water until it becomes soft, and cutting it with a very sharp razor. The cuticle or bran, in two or three not very well defined laj'ers, is outermost. Just under it is a layer of gluten cells, nearly square. The gluten granules are thickly packed within. They are darker colored than the starch cells, which lie immediately beneath and extend to the center. The latter are filled with shining starch granules of many sizes. Altogether it makes a very beautiful and interesting picture. Wheat is prepared in an almost endless variety of ways for food ; but in this place I will mention only one which is less known than others. In my boyhood days I was rather fond of experimenting on food products — a trait I have not entirely lost, else I never should have prepared this work. I said to my good mother, who always indulged me in my experiments, "Why can't wheat be boiled like rice and served with sugar and cream ? " She said, "Try it." So I took some nice white wheat, boiled it till thoroughly cooked, and served it up with cream and sugar, much to my own de- light and that of others. This is a very simple, cheap, nutritious and easily digested dish, the only danger being in eating it unmasticated. It requires for each mouthful the thirty-two Gladstonian bitec. COMPOSITION OF OATS. 105 OAT 8. The oat, less used than wheat as a food for man, is in some respects its superior, for it contains con- siderable oil. Under the microscope its structure is seen to be similar. Prof. Blythe says : "The oat possesses all the constituents necessary for the maintenance of high bodily vigor, and is one of those complex foods that, especially with the ad- dition of a little fat, is capable of supporting life for an indefinite period. In the border forays of the twelfth and thirteenth centuries the provisions carried by the Scotch was simply a bag of oatmeal." For centuries it has been a prominent article of food among the Scotch ; and it is unfortunate that as its use is being largely extended in other civil- ized countries it is less used there, especially in the towns. The reason given for this is the desire of the young people to live as other people do, upon hot biscuit and fine bread. The injurious effects of this change can already be seen. The average composition of oats is given in the following table : Water 12.93 Nitrogenous matters analogous to gluten 9.78 Nitrogenous matters which do not serve ) ^ gg for purposes of nutrition . . ) Fat 6.04 Carbohydrates ■ Sugar, 2.23 ; Dextrine and I gg ,„ Gum, 3.04 ; Starch, 51.17 . . . S ' "Woody riber 10.83 Mineral matter 3.05 100.00 5* 106 ALIMBNTAEY PRODUCTS OF VEGETABLES. THE MOST STRENGTHENING FOOD. A German author, Dr. "Winckler, writes as fol- lows concerning oats as a food for man : "Of a very powerful raan we often and truly say : 'He has tlie strength of a horse,' 'He has a horse's nature,' or ' He can maintain himself against the strength of a horse.' The working power of a horse is so considerable that we measure the power of machinery by 'horse power.' Watt and Boulton measured the power of horses in the London breweries and found them capable of per- forming 33,000 foot pounds per minute. Whence does the horse derive his wonderful strength ? From oats. But the oat does not grow for the horse alone. Man can employ it for nourishment, and is able to l^repare from it many delicious foods and drinks which render his body large and his strength en- during. "The old Germans, whose soldier-like forms and great bodily strength excited the astonishment of the Romans, lived chiefly upon oatmeal porridge, according to the positive evidence of Pliny. The oat was, therefore, the food of our forefathers, who evidently at some time brought it from their Asiatic homes. The Romans learned of the oat from the Germans and the Celts. The German races long maintained this as their original national food. In the eighteenth century we still find that the youth in many parts of Germany were brought up prin- cipally on oatmeal porridge. Now, unfortunately the potato is the daily food of the poor people, and only in Scotland is oatmeal the national dish. We all know that the Scottish Highlanders are the most THE OAT A POOD OP THE FIRST RANK. 107 muscular men in all Europe, and the Scottish regi- ments form the flower of the British army. "That the oat is a food of the first rank one may know from its chemical composition. Its constitu- ents are mixed in such proportions as to form an almost ideal diet for the human body, as a compari- son of them with mother's milk, the original type of food, clearly shows. '■ The milk of a healthy woman contains in 1,000 grains, 110.16 grains of solid constituents, and in these 110.16 grains we find 14 grains of nitrogenous material, while in 100 grains of oatmeal there are 14.39 grains of the same. This remarkable agree- ment is confirmed by practice, for we can feed a suckling child with oatmeal gruel; and the best kinds of children's prepared foods made to replace the mother's milk consist mainly of oatmeal. "The constituents of the oat in starch amount to about 50 per cent. Its fatty matter is very consid- erable. Oats and corn surpass all other cereals in this respect. Wheat contains only 1. 8 per cent. ; rye, 2.25 per cent. ; barley, 2.76 per cent. ; while the oat contains 6.4 per cent, of fat. For this rea- son the oat is especially useful in cold climates, where a greater amount of fatty food is necessary. Very important also are the salts of the oat, con- sisting as they do of mineral substances, important for the blood and required by the tissues. In this regard the oat exceeds other grains. "In wheat there is from 1.4 to 1.9 per cent, of min- eral matter; rye contains 2 per cent.; barley, 3.1, and the oat 3.25 per cent. In 100 parts of the ash of the oat, according to Bibra, we find 19.24 of pot- ash; 2.24 of soda; 3. of lime; 6.03 of magnesia; 108 ALIMENTARY PRODUCTS OF VEGETABLES. 35.14 of phosphoric acid; 3.07 of sulphuric acid ; .39 of silica acid ; l.GC of chloride of sodium, and .43 of oxide of iron. The oat has also a very fine aroma, ■which stimulates digestion. Owners of horses well know how favorably it affects the appetite of those animals. Every food possesses an aroma to a cer- tain degree ; but that from the oat much surpasses the aroma of other grains. "Foods prepared from the oat prove to be a most certain means of strengthening the body when all other so-called strengthening foods leave us in the lurch. I know of no means of resurrecting a broken constitution so good as using oatmeal gruel freely ; and I know that weak persons in their ad- vance toward health and strength will thank me for this advice." Lean and debilitated persons can often, and in the shortest time, "feed up." Pale-faced young women, and women debilitated frona confinement, whom we constantly see growing worse under a diet of beef steak and beef tea, and wine and iron preparations, often become blooming as soon as they are properly nourished upon oatmeal broth and oat- meal soup, to which should be added an out-door life. It is also excellent for badly-developed children, more especially during those years devoted to school life — a period which makes extraordinary demands on the childish organization. In short, the oat, in its varied forms, is an invaluable source of strength for both the sound and the unsound. It requires the same thorough mastication as was mentioned for wheat, otherwise it will not be perfectly di- gested. Some people think that they cannot use THE COOKING OF OATMEAl,. 109 oatmeal. Let them masticate it thoroughly, and they "will very rarely find any difficulty from its use. THE COOKING OF OATMEAL. Scotch or Irish meal is best, . because so perfectly clean and white ; but these take a longer time to cook than the American steam-cooked preparations, and are not to be had everywhere. If the former are used, then an hour and a half will be required to cook them perfectly, and perfect cooking is of the utmost importance. A pot lined with agate or granite should be used, of a size large enough to allow the meal to swell, which it does consider- ably. When the water boils up briskly stir the meal in slowly, using a wooden spoon. Do not let it boil over, as it is the best and creamiest part that foams at the top. About half a pound of meal is sufficient for four pints of water. Keep stirring it gently until the porridge has become moderately thick, when it may be set over a slower tire and cooked till it is done, remembering to stir it occa- sionally. It is best to leave the spoon in the pot, as this helps to prevent burning and spoiling the porridge. The degree of thickness will depend on circumstances. For hard-working men, and those with strong digestions it may be quite thick ; but for children and invalids less so. If steam-cooked cereals are used, it certainly is a great saving of time, though the flavor is not so fine nor the strength so great; the process is the same, only a little less water is required, and from twenty to thirty minutes are sufficient for prepar- ing them. When poured from the pot it should 110 ALIMENTARY PRODUCTS OF VEGETABLES. have a creamy appearance. It will thicken a little after it is taken out. The amount of salt required will depend on the taste. I prefer a small amount ; and if not enotigh is put in more may be added afterward. "A glassful of good new milk," says Carodoc Granhim, "should accompany porridge; but the milk should not be poured on the warm porridge. The cold milk soddens the porridge, and the hot por- ridge impairs the flavor of the milk by making it neither hot nor cold. But a spoonful of hot por- ridge, dipped into the fresh cold milk, acquires a piquancy which the palate discriminates and rel- ishes ; for one can become an epicure in porridge." If any be left over it may be re-cooked with next morning's portion, breaking it into the hot water before stirring in the dry meal. This sec- ond cooking rather improves it than otherwise. Cold water should never be used for preparing oatmeal porridge if it is desired to bring out its best qualities. Some add a little brown sugar and butter to the oatmeal while cooking ; but while this may increase its nourishing qualities I could never see that it improved the flavor. Oatmeal porridge is rather more difficult of diges- tion than wheat meal, and this has caused some physicians and others to exclaim against it. Where this is the case it is pretty good evidence that the digestive organs have lost their full power. The true remedy would be to restore their tone, and also at the same time to pay the strictest attention to mastication, so as to bring a large amount of saliva into it to act on its starch. Men may do heavy work on this food, and they GREAT PEAT IN RAILWAY CONSTRTTCTION. Ill may go to their labor immediately after eating without injury, which is not the case with many foods. This was illustrated in the remarkable feat performed by the Great Western Railway Company in the summer of 1872. The rails of 500 miles of the road were changed from the broad to the nar- row gauge in two week's time. They were held down by nuts and bolts, and these had to be un- screwed and replaced after moving the heavy rails two feet. About 3,000 men were employed, and they worked from four in the morning till nine at night. To generate sufficient force, in addition to the bread, cheese, cocoa and bacon a pound and a half of oatmeal was served to each man daily. It was sprinkled with sugar, well cooked into a thin gruel in pots on stones close to their work, and taken as food and drink combined whenever they were thirsty. The men liked it exceedingly; no beer or alcohol was allowed. The work was fin- ished within the prescribed time, and not one man became sick or drunk. OATMEAL GRUEL AND MILK. Oatmeal gruel made from fine oat flour is a very strengthening food, often tolerated by the weakest stomach which will bear little else. Oatmeal milk is a healthful and 'nourishing drink made as follows : Put into a goblet or bowl a tablespoonful of oatmeal and a teaspoonful of sugar. Fill the bowl with boiling water, and stir it thoroughly till all the meal is dissolved that will. Then pour off the fluid part and drink hot or cold as is preferred. Oatmeal has certain stimulating qualities which are 113 ALIMENTARY PRODUCTS OF VEGETABLES. Tery remarkable. These are extracted and used as medicines by physicians. BARLEY. Barley is not much used for food, though pearl barley forms a constituent of many soups and broths, and barley flour makes a very digestible gruel for invalids. It is greatly improved in its taste for gruel by adding twenty-five per cent, of fresh finely -ground oatmeal fiour.. Its composition is as follows : Water 15.06 Digestible nitrogenous substances . . 9.79 Indigestible " "... 1.96 Fat 1.71 Carbohydrates 70.90 Woody Fiber .11 Mineral matter .47 , 100.00 RTK Rye forms an important article of food in many European countries, and in early times was much used in New England, but its place has been largely taken by other grains. It is less nutritious and less palatable than wheat, has a darker color, and a slightly acid taste. On account of its somewhat laxative action it has considerable value in counter- acting obstinate constipation. The following is the best method of preparing it for this purpose : Clean your rye in fresh water, dry it, grind it coarsely in a coffee mill; wet up into a moderately stiff dough and roll out into a thin sheet, cut up into thin cakes and bake hard in a hot oven. One or two of INDIAN CORN. 113 these cakes broken into a teacup of boiling water and taken before breakfast is an almost infallible remedy for constipation. These dry cakes will keep a long time in a cool, dry place. It is subject to a disease known as "spurred rye," the kern el, of which is of a dark brown color, de- veloped enormously beyond the husk. This spurred rye is a dangerous poison, sometimes causing death. Its composition, as given by leading authorities, is as follows : Nitrogenous matter 8.0 Carbohydrates 73.3 Patty matter 3.0 Saline matter 1.8 Water 15.0 100.00 Composition of dried rye : Nitrogenous matter 12.50 Starch 64.65 Dextrine, etc. 14.90 Patty matter 2.25 Cellulose 3.10 Mineral matter 2.60 100.00 INDIAN CORN. • Indian corn is indigenous to America, and con- stituted an important article of food for the Indians before Columbus found his way here. It is also cultivated in Southern Europe and Africa. Like wheat it has an external woody layer for protec- tion, below which is a layer of gluten cells, and 114 ALIMENTARY PEODTJCTS OF VEGETABLES. under these the starch cells, which are of peculiar shape, being smaller than the starch cells of wheat and many-sided. Corn is quite extensively used for food in Mexico, in the Southern United States and to a considerable extent in the Northern States. It is very largely exported to Europe, and is, for- tunately, partially taking the place of the potato in Ireland. Its greatest use, however, is for feeding cattle and horses, and for fattening pigs. Under the most favorable conditions it takes three pounds six ounces of shelled corn to make a pound of pork. To accomplish this the hog must be kept quiet, clean, warm and comfortable. Corn fed in the ear makes on an average nine pounds of pork to one bushel of ears. If the ears are ground, cob and all, and fed uncooked, a bushel will make twelve pounds of pork. If the corn be ground and cooked, a bushel will make fifteen pounds of pork. By comparing the chemical constituents of one pound of pork with three pounds six ounces of shelled corn, it will hardly need the aid of a chem- ist to show that corn, as a food for man, besides being cheaper, contains much more nourishment and consequently there is great waste in feeding it to pigs to change it into food. Corn is rich in oil and in starch, but less rich in nitrogenous matter than wheat or oats. There are very many varieties, all differing in chemical composition, and especially in the amount of oil, which sometimes falls as low as three per cent., and sometimes rises as high as nine per cent. The oil of corn differs from animal oil in containing fatty acids. RICE. 115 Its average composition is given by Blythe in the following table : Water 17.10 Nutritive nitrogenous matter . . 10.91 Non-nutritive nitrogenous matter . . 1.89 Oil or Fat 7.00 Carbohydrates : Dextrine and Sugar, 1.5 ; ) „„ _„ Starch, 59.0 \ ^'^■^^ Mineral matter 1.10 Cellulose 1.50 100.00 RICE. Rice forms a chief article of food for about one- third of the human race, especially for those living in warm climates, for whom it is well adapted. It is extensively grown in some of the Southern States, and that produced in South Carolina is equal, if not superior, to any in the world. Its chief constitu- ent is starch ; it contains almost no fat and but a comparatively small amount of nitrogenous sub- stance. The starch of rice is very superior in quality, and very easily digested, owing, perhaps, to the fact that the amount of woody matter around the cells is very small. Its deficiency in nitrogenous matter and oil renders it defective as a chief article of diet. It is possible that the small stature of many Hin- doos, who live largely upon rice, is owing partly to its lack in tissue-building material. It is well suited to invalids needing hydrocarbons and to the old, who require easily-digested foods, also as an adjunct to other foods it has value. Its whiteness when properly boiled makes it very beautiful. 116 ALIMENTARY PRODUCTS OF VEGETABLES. The following is its composition (Blythe) : Water 14.41 Nitrogenous substances .... 6.94 Fat 51 Starch 77.61 "Woody Fiber .08 Ash .45 100.00 BEST METHOD OP PREPARING RICE. Rice may be prepared in many ways, but I regard the following as the best : 1. — Boil it carefully, so not to break up the ker- nels, and eat with cream and sugar or milk, or with fruits in their season. In this form it is quickly digested. 2. — The most satisfactory pudding from it is made as follows : Take two teacups of rice, five quarts of milk and one cup of sugar ; stir them to- gether in a pan and bake slowly for two or three hours. This will furnish sufficient for dessert for twenty persons, and is equally good, if not better, when it is cold. BUCKWHEAT. Buckwheat is highly nutritious and wholesome when properly prepared. Its composition is as fol- lows: Nitrogenous matter 13.10 ' Starch, etc 64.90 Fatty matter 3.00 Cellulose 3.50 Mineral matter 2.50 Water 13.00 100.00 THE CHAEACTERISTICS OF THE BEAN. 117 PJ^^^Sr, BEANS AND LENTILS. The bean is a very important food, and it is des- tined to become much more extensively used than even now. There are many varieties, as there are of wheat and corn, with slight difference in their chemical constituents. The special cTiaracteristic of the bean, as com- pared with cereals, is a less amount of starch and a larger amount of nitrogenous matter. This ren- ders it an excellent substitute for flesh meat. All experience goes to show that it is a more satisfying vegetable product for hard-working men than al- most any other. In Catholic countries, especially France, where flesh food is less used, and where during Lent and on Fridays it is proscribed, legu- minous products are more extensively used than elsewhere. They are much used by the vegetarians of India and China, and in some of the provinces, especially in those parts where the people have the strongest and best developed bodies. In Japan the bean is made into a curd, a most nutritious article of diet, and the nearest approach in its chemical constituents to animal food of any of the vegetable foods. A very full account of the mode of preparing and using it was published by the United States Government in the consular re- ports for 1886. This curd is used in soup, croquetts and a hundred other ways, and is said to be well liked. It might to our advantage be introduced into this country, and so might the soy bean gen- erally used in Japan and China, which is richer in fat than our own beans. Its composition is given by Prof. Koch in his paper on " The Agricultural Chemistry of Japan," as follows : 118 ALIMENTARY PRODUCTS OF VEGETABLES. Water 11.33 Mineral matter 3.86 Fat 20.89 Albuminoids 37.75 Wood Fibre 2.00 Starch 34.08 Loss .10 100.00 The bean is more difficult of digestion than other vegetable products, and this is, perhaps, one reason why persons with weak powers of digestion are unable to use them. If, however, they be prop- erly prepared, thoroughly masticated, and instead of being eaten in large quantities once or twice a week are eaten in small amounts daily we should have less complaint of their indigestibility. Beans are more digestible when vinegar or some acid is added to them. Ely the, in his little work, "Diet in Relation to Health and Work," says: "To utilize the legu- minous foods to the best advantage, they require to be finely ground into meal and to be thoroughly cooked. An experiment by A. Striimpell bears on this. Leguminous meal was made into cakes, with suitable mixtures of eggs, butter and milk, and eaten, and compared with the result of eating the same substance without grinding, but first soaking in water and then boiling. In the first case 91.8 per cent, of the nitrogen was absorbed ; but in the second only 59.8, so that nearly one-half of the ' vegetable meat ' was wasted." COMPOSITION OF BEANS, ETC. 119 00 O o Ol 1 !2| o p a !2j p 3. 2 1 ►1 • 5 m • 5^ 1 • ' ■ fD B i • ' ■ • O g OS P cr * 1 o • a at oa o OI (-1 H-t ^ p ts pi CO !-*■ to JO )F>- 1 1 o OS i^ is ^ OJ to CO m o o, EJ )l^ 2^ OI 00 H-t !» •fl OJ 00 CO JO 1 !| b ^ «o en w i^ (3 CO S i-«. o »^ ts h^ s p CO JO t-* Jf>- s b t-L >^ is b CO CO 00 g. s? fl o Ol •5 VI CO OS o lf>- ' ►B ^ > 1-1 .<» CO ts t % ID B b bi io to «0 h!^ '*- it- Si s OI «o ^ „ ^ p _es CO CO to JO p CO r** Wg! o bi 00 a i^ CO bo OS ^ o cs tl^ CO GO »-L t-*. o 13 S3 00 CO fO t ^ ? M o OS b» o CO !(>- CO is s H-L g _es CO OI J-*- es .» t-t- CO F* S It" o iF» c;i ^ 00 bi CO bi -i o -a 00 CO Ol o ■h-l t-i OS 00 CO JO t ? © *■ - b ^ SI 120 ALIMENTARY PRODUCTS OF VEGETABLES. THE POTATO. The potato was introduced into Europe from America about the year 1585. The three hundredth anniversary of its introduction was celebrated in England in 1885 by an exhibition, and by many in- teresting papers on the history of this vegetable. It is somewhat uncertain to whom its introduction was due, although Raleigh has received the most credit for it. For nearly two hundred years it was not much prized, and it is hardly over one hun. dred years since its use became general throughout Europe and America. The potato is composed, aside from nearly 76 per cent, of water, mainly of starch ; and, indeed, as the source of the carbohydrates it furnishes an abundant supply at a very low cost. Its great de- ficiency is fat and nitrogenous substances. A por- tion of its nitrogen exists in the form of solanine, which is very poisonous ; but as this is mainly in the peeling, it rarely causes any injury. Solanine is quickly destroyed by heat in baking the potato, and this is, perhaps, one reason why baked potatoes are more wholesome for invalids and those with weak powers of digestion. The poison is, no doubt, also ex- tracted into the water by the process of boiling. Potatoes should be thoroughly masticated in or- der to bring them under the influence of the saliva for their most perfect digestion, as the gastric juice of the stomach would have little or no influence upon them. Indeed, if accepted theories of digestion be correct, not much of the potato is digested in the stomach. With some fatty and oily food, and brown bread and beans, a cheap diet might be prepared, ca- pable of supporting life and bodily vigor indefinitely. THE SWEET POTATO. 121 Potatoes require care in cooking, so that they ■will be mealy, and not sodden. In the latter con- dition they are neither wholesome nor agreeable. The composition of the uncooked potato according to the mean of 70 analyses is as follows : Water 76.77 Nutritive nitrogenous substances . . .84 Non-nutritive " " . . .95 Fatty matter .16 Starch 20.56 Woody Fiber .75 Ash 97 100.00 THE SWEET POTATO. Another delicious tuber is the sweet potato. It is said to be indigenous in the Malagan Archipalago, growing wild in the woods. It requires a warmer climate, and a warmer soil, than the common potato, and more care in raising. It is cultivated in the south of Europe, in India, and in America; but, since the introduction of thB Irish potato, its use in Europe is somewhat less. Its composition differs considerably from the common potato, and it is a little more expensive article of diet. Its composition, according to Payan, is as follows: Nitrogenous matter 1.50 Starch 16.05 Sugar 10.30 Cellulose -45 Fatty matter 30 Other organic matter .... 1.10 Mineral salts 2.60 Water 67.80 100.00 6 122 ALIMENTARY PRODUCTS OF VEGETABLES. THE ONION. The onion is used extensively throughout the civilized world, and is very nutritious. Those grown in northern climates are stronger and less delicate than those grown in warm latitudes. In Spain and Portugal the raw onion, with bread, often forms a dinner for the working man. The peculiar taste of the onion is, in a large part, due to an acrid, volatile, sulphurous oil, much of which is dissipated by boiling. Onions sliced into beans, peas or lentils and boiled with them improve the flavor of the latter, and strange to say, entirely lose their odor and power to taint the breath. Its average composition is (Blythe) : Water 6466 Nitrogenous matter 6.76 Fat 0.C6 Nitrogen free, extractive matter . . 26.31 "Woody Fiber 77 Mineral matter 1.44 100.00 OTHER ROOTS. The carrot, parsnip, turnip, beet and radish have little nutritive value, being mostly water. They cannot be said to be important articles of diet, but for change and variety they have some value. They are also useful in making vegetable soups. THE CABBAGE. The cabbage tribe is large, including as it does cauliflower, broccolij Kohl-rabi and some others. RHUBARB, CELERY, ETC. 123 They contain about 90 per cent, of water, and con- sequently little nourishment. When fresh, crisp and tender they have a delicate, almost delicious taste, and for those who live upon highly concen- trated food they must be useful. SPINACH. The leaves of the spinach are tender, especially in the spring of the year. They furnish an early fresh vegetable, which may be considered very wholesome, more particularly for those who suffer from constipation. Like cabbage, it contains about 90 per cent, of water. RHVBARB. This vegetable is said to be a relative of the buck- wheat tribe. It furnishes much acid, similar to fruit acids, and is useful as an early vegetable. CELERY. The use of celery is extending rapidly, and when properly grown furnishes a delicious relish and con- siderable nutriment. It has some reputation as an antidote for rheumatism; but other appetizing fruits are, no doubt, equally useful. It has also a reputation for promoting sleep. ASPARAGUS. The young and tender shoots of the asparagus furnish an early and and an appetizing food, with only a small amount of nutriment. It is a diuretic, and contains over 93 per cent, of water. 124 ALIMENTARY PRODUCTS OF VEGETABLES. LETTUCE. Lettuce has been cultivated and eaten from time immemorial. The head of the lettuce, when crisp and tender, makes a digestible and wholesome salad. I once had a patient who seemed to object to every form of food I offered. I said, " fe t^ere anything you can eat ?" and the reply was, "I crave lettuce.' I brought a large plate of the tenderest lettuce I could find in the market, with proper dressing, and told my patient to eat all the appetite called for ; she did so with a most excellent result. Good, fresh, tender lettuce contains about 95 per cent, of water. CRESS. The young leaves of the garden cress make an agreeable and healthful salad, much esteemed. Watercress, a creeping plant which grows in slowly- running cold spring water, is an appetizing and wholesome plant, somewhat pungent to the taste, and containing little nutriment. CHAPTER X. FRUITS. Writers on dietetics do not rank fruits as highly as they deserve, because they are guided by the chemist, who finds much less solid matter in them than in the grains. From this standpoint they do rank low; but their value is not to be estimated in this way. They possess precious qualities and virtues not yet known to chemistry. Their juices, distilled in Nature's laboratory, need no boiling or filtering, and never convey the germs of disease. How easily they go through the tissues of the body, leaving their precious salts of potash, soda, phos. phorus, or whatever they may be, taking up the broken-down debris of the system and carrying it off ! Their acids, how refreshing ; their salts, how stimulating ; their delicious flavors, how they play on the nervous system ! They clog not, neither do they cloy. A physician writes to me on this sub- ject, saying : "There is scarcely a disease to which the human family is heir but the sufferings therefrom would be greatly relieved or entirely prevented by the use of fruits, which are now so generally forbidden. Many diseases would be conducted to a safe ter- mination by the free use of fruits, because of the (135) 136 FRUITS. acids they contain. When our troops were fighting the Seminoles in Florida, many were sick with diarrhea and dj^sentery, and cured these disorders by stealing from the hospitals into the fields and eating fruits, blackberries especially. I have sent several children suffering with cholera infantum and with dysentery to the peach orchards of Dela- ware, with most gratifying results ; and where they could not be carried to the orchards to pick and eat the fruit tresh from th e trees, I have had the little sufferers fed with sound fruit with equally good results. " In typhoid fever, in the treatment of which such extraordinary care is enjoined as regards diet, fruits are not only often highly grateful to the patient, but work most favorable results. A physician who had been sick some weeks with this disease, says his diarrhea was cured by peaches. ' I ate the half of a large peach,' said he, 'and feeling no ill ef- fects I ate the other half, then one or two more, and the next day as many as I desired. My bowels got better at once, and my recovery was rapid.' "A typhoid fever patient, who had been about three weeks sick, and though imploring, was al- lowed no diet but beef tea or milk punch, came under my care for a few days. I immediately or- dered a free use of peaches and grapes, and the diarrhea at once ceased, and at the end of five days> when I relinquished the care of her, she was con- valescent. My impression is, the disease runs a shorter and more favorable course under the free use of fruits than under the usual method of treat, ment, and I think the use of stimulants is rarely required when fruits are freely given. THE APPLE. 1^7 " In the treatment of scarlet fever and diphtheria our summer fruits and many of the vegetables are most useful, and to the best may be added some, or, in fact, any foreign fruit. There is scarcely a dis- ease accompanied with fever but grapes and banan- as may be freely given to the patient. In the treat- ment of dysentery I v?ould very much prefer ripe, sound fruits, peaches especially, to any medicine that can be suggested." THE APPLE. The apple is the prince of fruits, and can in our climate be preserved so as to continue during the entire year. My friend Joel Benton has permitted me to quote from his classic essay on this fruit : " As iron is rated among the metals, so the apple ranks among fruits. It is not the most luxurious or the most luscious for the moment, but it is the most durably valuable, the most practical. All languages make room for its name, and being al- ways planted near the house, it equals the dog in its notoriety for human companionship. As the word hook is appropriated as the chief book of all, so apple sometimes stands for fruit in general. Scripture and geology, which have been supposed to differ about some things, agree as to its age, both placing its birth just a little before man's, as if it were said, 'N.ow the apple is born, it is time for man to be, who is destined to eat.' '"'Curiously enough, the apple has a very perti- nent relation to the brain, stimulating its life and its activity, which it does by its immense endowment of phosphorus, in which element it is said to be richer than anythmg else in the vegetable kingdom. 128 FRUITS. But phosphorus is not only brain-supporting; it is light-bringing, and must thus contribute to knowl- edge. "The apple follows the belt of civilization, the zone of intellect, or else is followed by it. It is, at any rate, correlative, and we may well say : ' Where thou art is clime for me.' " The celebrity of this fruit not only goes through the mythologies, but mention is made of it in the Old Testament in about ten places. Solomon says in his Song, ' As the apple tree among the trees of the wood, so is my belcved among the sons.' And, in another place, ' Stay me with flagons, comfort me with apples.' 'A word fitly spoken,' says the pro- verb, ' is like apples of gold in pictures of silver.' Loki, who was the great thief and mischief maker among the Northern divinities, stole Iduna's apples, and the Grecian writers report a similar freebooting of Mercury, which gives the schoolboy his eminent example. Mr. John Burroughs says, ' The boy is indeed the true apple-eater, and is not to be ques- tioned how he came by the fruit with which his pockets are filled.' He will even eat with relish that puckery atrocity, the unripe green apple, the windfall of July, the very embodiment of vegetable total depravity. "We are told that in Arabia the apple 'is be- lieved to charm away disease, and produce health and prosperity. In some countries the custom re- mains of placing a rosy apple in the hand of the dead, that they may find it when they enter Para- dise.' "Mr. Thoreau says that 'apples made a part of the food of that unknown primitive people whose THE APPLE. 129 traces have been found at the bottom of the Swiss lake, supposed to be older than the foundation of Rome ; so old that they had no metallic implements. Cowley makes his muse give thanks to him who restores or improves the apple : ' He bids the ill-natured crab produce The gentle apple's loving juice, The golden fruit that worthy is Of Galatea's purple kiss.' " It may be safely said that, except the various kinds of grain, there is no product of the earth in this country which is so good for food as the apple. This noble fruit is no mere palate-pleaser ; it is very nutritious. Not only is it more nourishing than the potato, but it contains acids mild and gentle, as well as pleasing to the taste, which act in a benifi- cent manner upon the whole animal economy. An apple-eater is very rarely either dyspeptic or bilious." " An English writer says : 'It will beggar a doc- tor to live where orchards thrive.' Mr. Burroughs offers statistics showing that certain operatives in Cornwall, England, in a time of scarcity found apples in some manner a substitute for meat. They could work on baked apples without meat, when a potato diet was not suflBcient. To its healthfulness he bears witness : ' Especially to those whose soil of life is inclined to be a little clayey and heavy is the apple a winter necessity . It is the natural anti- dote to most of the ills the flesh is heir to. Full of vegetable acids and aromatic qualities which act as refrigerants and antiseptics, what an enemy it is to jaundice, indigestion, torpidity of liver, etc. ! It is a gentle spur and tonic to the whole biliary system. 130 FRUITS. " The individual fruit in his hands he describes ecstatically : ' How pleasing to the touch ! I love to stroke its polished roundure with my hand, to carry it in my pocket in my tramp over the winter hills, or through the early spring woods. You are com. pany, you red-cheeked spitz, or you salmon-fleshed greening ! I toy with you, press your face to mine, toss you in the air, roll you on the ground, see you shine out where you lie amid the moss, the dry leaves and sticks. You are so alive ! You glow like a ruddy flower ! You look so animated, I almost expect to see you move ! I postpone the eating of you, you are so beautiful ! How compact ! How exquisitely tinted ! Stained by the sun, and var- nished against the rains ! An independent vege- table existence, alive and vascular as my own flesh, capable of being wounded, bleeding, wasting away, or almost repairing damages !' "Mr. Alcott, whom Carlyle could never pardon for his vegetarianism, was an equal eulogist of this fruit. He says : ' Apples are general favorites. Every eye covets, every hand reaches to them. It is a noble fruit ; the friend of immortality, its vir- tues, blush to be tasted. Every muse delights in it, as its mythology shows, from the gardens of the Hesperides to the orchard of Plato. A basket of pearmains, golden russets, or any of the choice kinds, standing in sight, shall perfume the scholar's composition as it refreshes his genius.' " For a filip to the best social feeling and the wit- tiest conversation we wait till the apples appear. How well they brighten up the dull winter evening when they go round ! Whittier, in speaking of old times in the country, says : THE APPLE. 131 •And for the winter fireside meet, Between the andiron's straggling feet, The mng of cider simmered slow. The apples spattered in a row, And close at hand the basket stood, With nuts from brown October's wood.' " Strangely stimulating is this fruit ! The activ- ity it gives to the blood is fairly contagious. I sus- pect a good many of the shrewd sayings of our wise forefathers, which survive orally in every neighbor- hood, owe their spur and sparkle to the juicy apple. I have a young lady friend who always beats at a favorite game after the apples appear, though be- fore they arrive I am occasionally the victor. "Mr. Thoreau is fantastic enough to think that the man who deals with apples should be of a solid and robust quality, for he says, ' When I see a par- ticularly mean man carrying them to market, I seem to see a contest going on between him and his horses on one side, and the apples on the other, and, to my mind, the apples always gain it.' "There are some apple-eaters — men more partic- ularly — who can apparently eat just as many apples after a meal as if no meal had been served. I recall a laboring man, who ate six large ones after a hearty dinner, and went his way as if nothing nota- ble had happened. This was twenty-five years ago, and he still lives, and is destined to live, perhaps, as long as will the tree that bore them. They were eaten raw, as the epicure of this fruit tells you they always should be, and the second orthodox rule is to 'dispense with the knife.' Any one, however, who is not anxious to have them as good as they can be, will do the next best thing in following this recipe, which I will venture to vouch for : Buy a 133 PRXnTS. small tin apple-corer ; core with it as many apples as you want, without peeling them ; set them on a porcelain dish; place this in a hot oven, having first filled up the vacancies left by your surgery with the best of sugar. Let them bake till they are well done. Take them out, and if you do not know what to do next, call in j^our nearest and best friend for further advice."' It would be useless to try to give chemical analy- ses of the average composition of apples, they vary so. They contain from 81 to 85 per cent, of water ; from 6 to 10 per cent., or more, of sugar; from | of 1 per cent to 1 per cent, of free acid ; from 3 to 8 per cent, of albuminous substances, and less than i of 1 per cent, of salts. This noble fruit may be served in a great variety of ways, or, best of all, may be eaten raw. For the latter way the finest, juiciest, most appetizing ones should be chosen — those which have a spicy taste and refresh almost from the moment they enter the mouth. As a part of the breakfast, delicious apples often put one in good humor for the entire day. At least for this meal they might, with brown bread and perhaps a glass of milk or a cup of chocolate, for moderate workers form almost the entire meal. In cooking apples, it should be borne in mind that heat often brings out of poor fruit fine qualities ; so that varieties not suitable for eating uncooked fre- quently make the best pies and sauce. GRAPES, I rank grapes next to apples in value and in healthfulness. Originally cultivated between the 20tli and 40th degrees of north latitude, and only GRAPES. 133 then successfully where soil and climate were most favorable, they are to-day, through a better agri- culture, grown much more extensively and farther north and south. As an article of food the grape has always been highly prized, and its unf erment- ed juice makes a nourishing drink. The ancient Greeks and Romans boiled the grape juice to one- half or one-third its bulk and drank it. In Ger- many, Italy and France to-day, during the vintage much, grape juice is drunk, and in many places the juice is boiled to a syrup and used in various food preparations. The constituents of the grape vary with the vari- ety, the soil, the climate and state of the weather. 1. — An important part of the grape is its sugar, which m^y be as high as 30 per cent, or as low as 10 per cent. The warmer and drier the weather at the time of ripening the more sugar in the grape, and the less acid it is found to contain. 2. — No grape is entirely devoid of the acid called vinous acid, similar to the malic acid of the apple. 3. — There is a small quantity of albuminous mat- ter in the grape, similar to the albumen in the blood, also some gum and dextrine. 4. — The mineral constituents are, tartrates of pot- ash, soda, phosphoric acid, lime, magnesia and iron, with a few other unimportant minerals. 4. — The coloring matter is slight; but some grapes contain considerable tannin and fatty oils. 6. — From 70 to 80 per cent, of the grape is water. THE NUTRITIVE VALUE OP THE GRAPE. Grapes are nourishing, but their nourishing prop- erties are not the same as those of bread and meat. 134 FRUITS. for they contain only a small proportion of the pro- tein which is required daily. For instance, it would take over one pound of grapes to give as much albumen as is found in a single egg. But as protein is so abundant in our grains we do not need it in our fruits, and this is a wise provision of Nature. In non-nitrogenous substances, in acids, in mineral mattei", in pure water and refreshing qualities con- sists the great value of the grape. THEIR PHYSIOLOGICAL EFFECTS. The physiological effects of the grape are signifi- cant. Eaten with other suitable food, and es- pecially with bread in quantities of from one to two pounds daily they increase nutrition, promote secre- tion and excretion, improve the action of the liver, kidneys and boT/els, and add to the health. The sugar of the grape requires no digestion, but is taken almost at once into the blood, where it ren- ders up its force as is required; so, also, of the water. The dextrine of the grape promotes the secretion of pepsine, and this favors digestion. Sometimes when grapes are taken too freely the heart may be excited by the potash salts, but this need not occur. The phosphoric acid, of which there is considerable, acts most favorable on all the bodily functions, and especially on the brain. Grapes richest in phos- phoric acid are best. Preuss found wine rich in phosphoric acid most favorable to the recovery of children ill with many diseases, and in order to dis- cover if these effects were in any respects due to the alcohol, he removed it by evaporation and found the results quite as striking. He also showed that the tartrates of potash in the wine rendered the GRAPES. 135 blood more alkaline, which he deemed to be a bene- fit in some diseases. Grapes have been found ex- cellent in cases of diarrhea, a result possibly due to the tannin, but it cannot be entirely owing to this substance. THE GRAPE CURE. Grapes, say several authorities, act very much like mineral waters on the system ; but they must be more beneficial than mineral water because they nourish, and their effect on the nerves is greater through their more agreeable taste. Eaten moder- ately with a suitable diet they will not produce cathartic effects, but a more natural action of the bowels, so important to health, or if eaten in larger quantities, they are gently laxative. As soon as this occurs obstructions disappear, and a feeling of comfort arises which is very gratifying to the sufferer. "At present,"' says Dr. Knauthe, "the grape is used in diseases of the most varied character, most- ly, indeed, upon the ground of present experience, as also upon that of its ancient reputation. It is chiefly celebrated and effective in the treatment of affections of the digestive organs, namely, catarrh of the stomach, with or without intestinal catarrh, heart affections and dyspepsia, which without pain are accompanied by a feeling of pressure and ful- ness, and which are followed as a consequence by loss of appetite, sluggish nlovements of the bowels, sour eructations and heartburn, in habitual costive- nessj also in affections resulting from alcoholism. It is successful in all diseases where a cleansing of the intestinal canal is requisite, as in hemmor- 136 FRUITS. rhoids or the so-called abdominal plethora, in con- gestion of the brain, in the most varied affections of the liver which cause an enlargement of this organ, in chronic jaundice, in pleuritic exudations, suppressed menstruation. And further, the grape cure acts favorable in chronic bronchial catarrh, scrofula, lung complaints, asthma, enlargement of the spleen, intermittent fever, cachexie, chronic affections of the urinary system, with their various consequences, in chlorosis, (on account of the iron of the grape). Cur chard and Huber observed im- provement in chronic diarrhea. Tscharner regarded the grape cure as effectual in diarrhea originating from nervous excitement of the intestines, as also in nervous coughing. Schirmer observed favorable effects in chronic catarrh of the areolar tissue, and Schulze and Curchod recommended the grape cure in affections of the skin, as freckles and scurvy, while Liebenstein affirms that he has cured the itch by its use. It is recommended also in gravel, dia- betes and Bright's disease of the kidneys. Its ac- tion is especially favorable for the corpulent, for the gluttonous and high livers. "The more or less favorable results in these com- plaints are to be attributed to the important fact of the cleansing action of the grape, and there can be no doubt that this treatment, on account of its easy application, is to be preferred to other methods of cleansing, especially since it is in the power of the physician to give prominence to the nourishing, or rather to the not weakening, side of the treatment, and thus to adapt it to the constitutional require- ments of the patient. "Great virtue has been ascribed to the grape cure THE GRAPE. 13? in cases of tuberculosis and consumption of the lungs, and the different grape cure physicians have each peculiar views concerning it, and make great and small distinctions concerning its eflBciency in different complaints, each according to his own experience and according to the standpoint from which each regards the question of tuberculosis, etc. One will apply the grape cure only in chronic pneumonia and phthisis where the intestinal canal is healthy; another will find it indicated only in certain periods of phthisis ; still others think it in- dicated only in phthisical tendencies, but especially says Weber: "The grape cure is most suitable for persons who are not reduced in flesh, and who suf- fer from no irritating conditions of the vascular system. Sweet grapes rarely cause diarrhea. When tuberculous persons are very lean, poor in blood and feverish, the grape cure is not suitable, though they may use grapes as part of their diet. For such patients foods rich in albumen are to be preferred. The treatment which is understood by the term . grape cure, that is the eating of five to eight pounds of grapes in the course of each day, whereby an irritation of the intestinal canal and a softer or thinner stool is caused, is in chronic tuberculosis and phthisis under all circumstances injurious, as is shown by the physiological and anatomical con- ditions in tuberculosis and phthisis. The first and most important task in this disease consists in the avoidance of violent action upon the body and in securing to it the necessary fresh air and rest. All permanently exciting action upon the intestinal canal, even when it is healthy, is especially ir- rational, as is plain when we consider the liability 13S FRUITS. of such patients to follicular inflammation of the mucous membrane of the intestines, and that this may be induced at any iime by very slight causes, and when caused that the tendency to accumulate caseous products in the system may have the most dangerous consequences. A good digestion and a sound stomach and intestines are in consumption of the lungs the most important factors in securing a tolerable existence. "A regular use of from one to two pounds of grapes daily, together with a nutritious diet, is very beneficial to a healthy stomach and intestines, since here the fat-building, nourishing effects of the grape are manifest ; but, strange to say, this form of grape eating is not reckoned as a grape cure by those who insist that there should be some certain number of evacuations daily ; and yet there is no doubt that this method of grape eating may properly be called a grape cure, that is, for example, when during five or six weeks there are eaten daily from one to two, or even three pounds of grapes. Their favorable action is certain if accompanied by regular exercise and a suitable diet. "Paul Niemeyer ("Atmiatrie p. 174) utters the truth when he says, "Modern society possesses too little power of abstraction to pursue a mere course of breathing gymnastics with daily renewed zeal. Devotion comes first when the effort is a means to an end, namely, to the consumption and digestion of whey, grapes, vegetable juices, and the like. METHODS OP THE GRAPE CURB. " By the grape cure is understood the daily, and for weeks, continued eating of grapes, with the THE GRAPE. 139 observance, at the same time, of a prescribed diet. Some are disposed to regard that only as grape cure in which at least three pounds are eaten daily, but upon what ground is not plain. The action of the grapes upon the system is controlled by the kind of diet and by the quantity of grapes eaten as deter- mined by the symptoms in each case and by the constitution of the patient. In accordance with this, the prescribed diet is either liberal or restrict- ed. Usually the amount of grapes eaten varies be- tween three and eight pounds daily. "In eating the grapes, the following conditions must be observed : The fruit should be completely ripe, and should be washed before being eaten in order that impurities and insects may not be taken with them. The grapes must be fresh from the vine, or, as some prefer, may first lie a few hours in order to avoid the injurious effects of their cold- ness, which, with sensitive persons, causes a dis- agreeable sensation in the mouth and in the teeth, and also injures the stomach and intestines, and may produce violent diarrhea. Eating fresh from the vine in the vineyard itself is, therefore, only exceptionally to be permitted during the heat of the day. The grapes should not be bitten with the teeth, but pressed with the tongue against the roof of the mouth, by which the blunting of the teeth is les- sened. The skins and seeds should not be swal- low.ed. The cure is begun by eating a small quantity of grapes, usually one to two pounds each day, in- creased by half a pound daily until the desired quan- tity is reached. The cure should not be suddenly interrupted, but the quantity eaten gradually dimin. ished daily. To those who have an aversion to 140 FRUITS. grapes on account of the disagreeable feeling which they cause in the teeth and in the mucous mem- brane of the mouth I would give the freshly-pressed juice. There are small presses for this purpose which the patient himself may use to express the juice for each day's consumption. The objection sometimes made to this expressed juice, namely, that it may ferment before being drank and thus cause much injury is not valid, since the time that intervenes between the pressing and drinking is not sufficient to admit of any change in the must. The fermentation may be wholly prevented for a length of time by closing up the juice securely in bottles. A hermetical sealing of the bottles can- not, however, prevent fermentation, since the cause of fermentation, the germs, enter during the preparation, and cannot be excluded by the subse- quent sealing. The juice enclosed in bottles may indeed keep longer than that exposed to the air, but certainly not for any great length of time. Accord- ing to Neubauer the juice keeps for years good and pure when well filtered, put into bottles well closed up, and then the germs made incapable of develop- ment by heating the filled bottles one quarter of an hour in a kettle of boiling water. He also says that he has kept it thus treated in his cellar for a length of time, that it may be distinguished in appearance and flavor from that which is fresh, and that it may be used for the purposes of the grape cure at any season of the year. "Juice not containing sufficient sugar was pre- served by the ancients. It was conducted from the press into a cistern and then filled into an amphora (a kind of jug holding several gallons), and in these GRAPES. 141 vessels sunk in a pond of water until winter. The juice by this time lost all tendency to fermentation, so that it remained fresh a whole year or longer. This was regarded as intermediate between syrup and wine, and by the Greeks was called everlasting must. "We return now to the subject of the cure. The grapes to be eaten each day are divided into three . portions. Exercise in the open air is necessary dur- ing the act of eating. The first portion is eaten be- fore breakfast, fasting, between seven and eight o'clock, though patients who cannot bear this may first eat their usual breakfast and an hour afterward take the first portion of grapes . It may also in some cases be necessary to allow no grapes at this time, or to allow some bread crust to be eaten with them. When the grapes are eaten fasting the breakfast may be eaten an hour later, and should, of course, be light. It may consist of bread, tea, thin choco- late or light soup. The second portion of grapes is taken in the forenoon, at least an hour before din- ner; the third portion in the afternoon, between three and five o'clock, but always from one to two hours after dinner. Some physicians allow a fourth portion after supper (Schulze)." ', The season of the cure falls within that of the ripening of the grapes, which varies according to the location of the grape cure, as southerly or northerly, and between the middle of August and the middle of October. The grape cure should be interrupted during men- struation and in cases of hemmorhoidal bleeding, and it is also inadmissable during pregnancy and nursing. 143 FRUITS. With regard to the diet, the following articles are prohibited, viz. : all heavy foods, foods cooked in fat or butter, all foods causing flatulence, potatoes, roots, kohl-rabi, etc. ; heavy black bread, milk, beer, fat, heavy fish, pickled flesh, heavy farina- ceous foods, hard eggs and cheese. Permitted are bread, butter, milk, thin chocolate, and fruits in limited quantities. The protection of the teeth re- quires their being cleansed daily with some powder which will neutralize fruit acids, as prepared chalk. Stomatitis and other unfavorable conditions, as vomiting, diarrhea and colic are treated with the usual remedies. Constipation occurring in the be- ginning of the cure is relieved by a glass of bitter water, or by eating a few figs. CHOICE OF GEAPES, We have here to do especially with those best for eating. Regarding these the follow-ing are the chief requirements : 1. That the berry should not be too small; 2. That the skins should be thin; 3. That the seeds should be thin and small; 4. That they should possess a sweet and agreeably aromatic taste ; 5. That the juice should not be too watery, but should have a good body, and the berry should be somewhat fleshy ; 6. That they should have a certain consistency or hardness. According to the number and degree of these qualities table grapes are classified as very fine and tolerably good. It is in European countries that the grape cure has been most thoroughly studied and highly de- veloped ; but there is no reason why it should not be made popular in our own country. We have a de- lightful autumn climate, excellent grapes, though PEARS, PEACHES, ETC. 143 differing from the European ones, and many favor- ing conditions. In a small way it has been tried by individuals here with gratifying results. OTHER FRUITS. Having given so much space to apples and grapes I must pass on with only a brief mention of other fruits, of which there are a great variety. The pear might be named for its fine qualities and the con- siderable amount of iron it contains. -The peach when at its best, and fresh and alive from the tree has no equal for deliciousness, and is always a favorite with invalids. A few days spent in the peach orchards of Delaware, eating fruit and help- ing do some of the light work, have benefited many invalids. The cherry, with its fine acids is almost a cure for diseases of the bladder and kidneys ; the blackberry, which, when stewed with sugar, fur- nishes a drink most valuable in diarrhea ; the straw- berry, a great luxury if sweet and fresh, a fruit that cured Wilson, the ornithologist, of a chronic malarial fever after the doctors had failed ; the lemon, so full of citric acid as to form the basis of the finest drink in the world ; the orange, a tonic and a medicine that rarely disagrees, the juice of half a dozen of them before breakfast or at almost any time will, by its delightful flavor and useful salts, often turn a day of gloom into one of joy. No wine can at all compare with its stimulating but not intoxicating qualities. A friend who owns an orange grove tells me he eats of them ad libitum during the season, and that they make a new man of him. Then there is the banana the bread of the natives of many countries, the plum, the fig, the Hi FRUITS. olive and many others I might mention, but it is unnecessary. NUTS. I had intended to give a chapter on nuts as foods, but want of space forbids. They abound in nour- ishment, but vary greatly in the amount of differ- ent substances. Several are rich in oil, w?iich might properly be substituted for other oils. Chil- dren usually object to fat meat, but will take i.uts instead. Some nuts contain considerable nitroge. nous matter, as the walnut; others are rich in starch, as the chestnut. The table of analysis will show the composition of most of them. By many, nuts are thought difficult of digestion, and this is, no doubt, because they contain so much cellulose or woody matter; but if properly masti- cated, and the outside" skin removed, there need be no trouble from this source. Nuts contain little water, and hence if eaten in considerable quantities their digestion is facilitated by lemonade or some acid drink. Those who do not eat much fat meat or butter generally manage nuts with little difficulty. CHAPTER XL FOOD FOR DIFFERENT AGES, CONDITIONS AND SEASONS. No absolute rule can be laid down as to diet for every condition because people differ so much in their constitutions and needs ; but some suggestions based on general laws will be found useful. DIET IN INFANCY. It hardly needs to be said that nothing can equal the mother's milk for the child for the first six months or year of its existence. As it is drawn di- rectly from the mother's breast it is alive, and in this living condition it must be better adapted to nourish the infant than any other food. If the mother's health is not good, or if her milk is not abundant, both can often be improved and in- creased by wise feeding. She should spare no effort to this end. She may herself drink as much pure milk as she can digest, or, what is quite as good, use freely thin gruels made from oatmeal, corn meal, barley and other grains, preparing them so as to be agreeable to the palate, and changing from one to the other so they shall not cloy the appetite. When the teeth come, and saliva begins to be secreted, then the mother may commence feeding the child other things ; but still milk should form the staple (145) 146 FOOD FOR DIFFERENT CONDITIONS. article of diet up to the second or third year. In another place will be found directions for making oatmeal cream for the young child — a preparation which may be given to it, when it is three or four months old, as a partial substitute for the mother's milk if this be not sufficient. This preparation has proved exceedingly useful in many cases. A large number of substitutes for milk have been invented from farinaceous foods, many of them of very high excellence, and when necessary they may be used if more convenient. If cows' milk be used, that from a perfectly healthy cow should be procured. Goat's milk would be preferable if it could be had. Goats well fed and cared for are generally very healthy, and their milk better adapted to the grow- ing child than that from the cow. DIET IN CHILDHOOD AND YOUTH. The diet in childhood and youth should be wise and judicious, for this is the period of growth and the formation of habits which will continue, perhaps, through life. Indigestible foods should be avoided. Underfeeding and improper feeding' may stunt the growth of the body permanently during this age, and over-feeding, especially if stimulating foods be given, may render its growth excessive but un- natural. There should be an abundance of good breads of all sorts and rightly made, milk and fruit, and such vegetables as are suitable, farinaceous articles of every sort, including oatmeal, wheaten preparations, rice, sugar in suitable quantities and eggs to a moderate extent. The drink should be pure water or milk, and if any other drink is added DIET FOR THE BKAIN-WOEKER. HI it should be cocoa instead of tea or coffee. The latter have no nourishment, and act too strongly on the sensitive nervous system of the child, laying the foundation of future nervous disorders. Pies, cakes and puddings are all allowable on condition that they be plainly made, otherwise not. Many of the disorders of youth arise from imperfectly pre- pared food. DIET FOR WORKING MEN. The diet for working men has been so fully dis- cussed elsewhere that it is not necessary to enlarge or repeat here. DIET FOR THE BFAIN-WOEKER. This need not differ from that of the well-fed working man, except in this, that his powers of di- gestion are somewhat less, and, consequently, he needs food rather more easy of digestion. If the brain-worker, however, would keep up his physical powers by taking abundance of exercise and air he would not suffer in this respect. For perfect work the brain should be well nourished, and each one will study the subject from the standpoint of experi- ence and knowledge and act accordingly. The theory has been advanced that brain-workers need more phosphorus than any other class of men, but there is no evidence as yet to justify this con- clusion. "Without phosphorus no thought," says one of our German scientists. He could with equal truthfulness have said, without water no thought ; without air no thought; without many other things, no thought. So far as is known, the lion, the tiger, 148 FOOD FOE DIFFEREXT CONDITIONS. the dog and cat consume and excrete as much phos- phorus as man, while the beaver, a most thoughtful animal, excretes, so far as has been ascertained, none. Man, however, requires phosphorus, and it is abundantly supplied in a well-selected diet. DIET IN OLD AGE. The old and infirm should live more like young children than adults. Milk, fruits, and especially their juices, and breads constitute the bases of a good diet for the aged. They need less than the young or those doing heavy work ; they should be- ware of indigestible foods or of excess. Even after fifty years of age there should, in most cases, be a gradual lessening of the amount of food consumed. Excessive eating in old age keeps up too great a pressure on the enfeebled heart and weakened ves- sels and renders them liable to break, causing apo- plexy, with its accompanying evils. It has been suggested that life may be prolonged many years by avoiding foods rich in mineral matter, and by the employment of acid drinks, especially lemonade, to dissolve and cleanse the blood and tissues of their broken-down debris. One old man whom I well knew always kept a plate of grapes on his center- table, and occasionally ate a few of them as he felt thirsty. The juice furnished a pure, slightly nourishing fluid, and he thought he was benefited thereby. He certainly lived to be nearly one hun- dred years old, and enjoyed for one of that age most remarkable health. Not every one can have fine grapes at all seasons, but all can have some kind of fruit-juice drink equally good. DIET FOR TRAINING. 149 The bread of the old should usually be made from unbolted flour, and hot bread and biscuits never used. This kind of bread keeps the bowels open without the use of purgatives, which is very im- portant. The frequent use of purgatives is one of the habits of our time that cannot be too vigorously condemned, especially when better effects can be secured by dietetic measures. DIET FOR TRAINING. Trainers of men for boat racing or other athletic sports give more thought to the diet of men under their care than those at the head of our institutions of learning do to pupils seeking an education. Why is this ? It is because they wish to get the most that is possible out of their bodies, to render them capable of working for all they are worth. If to compete in mere physical sports and contests it is worth while to take such care to preserve the health and choose the diet of able-bodied young men, how much more ought all to do it in order to fit themselves for the labor and struggle of daily life; how many thousands upon thousands fail and drop out of the race because they do not do this. Some years ago I investigated the question of the diet of the students of Yale College, and found in a majority of cases it was exceedingly imperfect. 'No attention was given to the matter by a majority of them. They lived in boarding-houses and in other ways, and took what they could get. While they did not starve, yet compared with a young man training for a boat race their bill of fare was quite defective. Suppose at all college and university 150 FOOD FOR DIFFERENT CONDITIONS. towns the president and professors, or some one quite competent, were to arrange a practical, scien- tific diet and educate the caterers up to feeding the pupils as perfectly as present knowledge on this subject will permit, would not our progress be more rapid ? I am sure the expense would be no greater. A great change has taken place in the rules of diet for men undergoin g training within late years. Com- paring what we now have with what was once thought essential, and, indeed, indispensable, we see that the improved views which actual trials have brought to trainers are in the direction of a greater naturalness. For instance, beef, in large amounts, and almost raw, called " red rags," was formerly the diet at all meals, and scarcely anything else, and was dreaded by the men undergoing training more than any other feature in their preparatory work, even than the contest itself, pugilistic or athletic. Perhaps this was the source of a yiew, wide-spread still through many strata of society, that one must eat meat to "give him strength," and that the more one eats the more strength it would be sure to give him. The following points were obtained from a man who was in his younger years a pugilist, and afterward for many years a professional trainer. All are arrived at by the closest sort of trial, and that by men without a theory as such, book-learn- ing, or any sort of medical knowledge. I repeat them in the same axiomatic way in which these men speak their knowledge, whose authority is solely that "they have tried it, and it is so." "No one should eat meat at breakfast while in training. A small piece of fish will do ; half a baked potato, well-cooked oatmeal, mush and milk. DIET IN TRAINING. 151 and fruit ; neither coffee nor tea. Breakfast must always be a comparatively light meal. One is to rise from table, always, with a not fully satisfied appe- tite. Over-eating in the morning, and then going an unusual time without food, is bad. The break- fast must be light, and food follows work, not pre- cedes it, in amount at least. If a man has over- eaten, he had best eat again at the accustomed times, only very sparingly. Meanwhile, until his body is free of the surplus food he is carrying, let him go out of doors and stay, and keep up a fair amount of motion, walking leisurely about the fields, and drinking hot water when so inclined. He can then go on in his training the following day. No gain can be made while the stomach or blood is overloaded. Supper must also be a light meal, with- out cake or sweetmeats. Tea is allowable at supper, if made very weak. That, with a very little cold meat, a piece of toast, and cooked fruit, are enough. Sugar beyond moderate amounts is a direct detractor from strength ; a pure state of the constitution can- not be attained while it is indulged in freely. Meat must be cooked done, but only in certain ways, so as to be still juicy and red in color. Rare roast, or broiled in thick slices, is best. It is to be eaten with-the second meal of the day, for then the body is best able to digest and dispose of it ; that is, after vigorous, protracted exercise, and before any con- siderable degree of fatigue is felt. "Bread must be coarse. Trainers commonly cook bread for their men themselves, using of good wheat meal two-thirds, fresh corn meal one-third, and add- ing English currants. It is to be thoroughly chewed, and not eaten in excess. It is a good thing to drink 153 FOOD FOR DIFFERENT CONDITIONS. freely of hot water an hour before breakfast, and then to take a walk. It should be sipped slowly, spending twenty-five minutes on a couple of tum- blersful. "When it is necessary to empty the bowels at the beginning of a course of training, barley, boiled in water a short time till softened, and eaten or swal- lowed in some quantity, will give the bowels some- thing to handle which will not compact into lumps, and which will sweep out mucus that may be pres- ent, but without causing the least irritation. "A shower bath is the best of all morning tonics. Very vigorous rubbing should immediately succeed — first with towels, then with the palms of the hands — till the flesh is perfectly soft and pink. The strokes of both towels and hands should be down- ward. Rubbing the flesh under a spray of cold water will give it firmness and insensibility to blows more rapidly than any of the astringent lotions some- times used. "No alcohol, no beer, and especially no tobacco, are allowable. These are absolutely laid aside when training begins ; the same with coffee. When a man is brought to a 'pure' condition, his urine has no odor, and is very light colored and clear. The sweat has a fragrant smell, 'something like cologne.' If a glass of ale or spirits be taken surreptitiously, a trainer will know of it on the following day from finding that his man is not as quick and true in his "movements as he should be, his eye is not quite right or accurate, and when he strips his shirt off to be rubbed, after his morning's work, the odor is 'not like cologne, but bad.' An astonishing amount of bruise, so long as the skin is not broken, will be DIET IN TRAINING. 153 absorbed and become invisible when a man is really in "pure" condition. Illustrations were given by my informant from incidents in the professional career of Paddy Ryan and other pugilists. This ab- sorption of a black and blue spot will take place very rapidly ; perhaps twenty-four hours or a night's sleep will remove all signs of recent contusions, "The development and the physical habits of a young man are formed before the age of twenty-five years is reached, as they can scarcely be after that age ; that is, the best chance to get a well-balanced constitution comes between the ages of eighteen and twenty-five years. "A man who has followed a trade, as a plasterer or an iron -worker — an active and care-taking trade, where all the muscles of the body are brought into play, instead of a single group — that man, if he go into training, will be a far better man to obey orders and regulations than a man who has had to use in his business only a few of his muscles. An over- head plasterer, who bends backward as much as for- ward, and pushes as well as lifts, is a good example. Moreover, flexors and extensors should be of equal development for another reason. If the flexor is the stronger, it acts as a strong elastic might, being not entirely under the control of the will, while the weaker opposed extensor is more or less of a lost power. Make the latter as large and strong as its opposed muscle, and the man's movements will at once become lighter and truer. " Of my eight children, four that were raised while I was at home with them, and could enforce their having an oatmeal-and-milk breakfast and a light supper, grew up strong, and are alive now; 15-1 FOOD FOE DIFFERE^'T CONDITIONS. the other four had much their own way about food, with only their mother at home, and they all died about the time they reached puberty." No efforts, so far as I know, have been made to arrange a fleshless diet for men under training; and so long as the general feeling of the necessity of flesh for athletes continues it will be useless, but that less and less is being used is evidence of a tendency this way. In England, not long ago, a trial was made between a trained bicycle rider and an amateur, the former living on a mixed diet and the latter on a fleshless one, of a fifty mile race, and there was practically no difl'erence in the time they made. A few more such tests would call atten- tion to the subject sufficiently to make a thorough trial practicable. That it would demonstrate that man's strength can be maintained without the use of flesh I have no doubt. There was a time when it was believed that alcoholic drinks were necessary to maintain strength. That day has gone forever. I think we may predict the same result concerning the need of a flesh diet to maintain physical strength. There are too many examples of vege- tarian endurance and great working power to make any other result possible. CHAPTER XII. FOOD IN VARIOUS DISEASES. IN DYSPEPSIA. There are so many forms of dyspepsia that it would be quite impossible to designate, without a knowl- edge of each case, the foods most suitable; but most sufferers from this disease may be cured by first avoiding its causes, to wit : rapid eating with- out thorough mastication, and excessive work with muscles and brain. In most cases the sufferer may take more or less of the following articles, omitting any found to disagree : Thin vegetable soups, properly made, raw oysters and clams ; poached or soft boiled eggs ; Good brown bread and gems, made light, corn bread, boiled rice, rice cakes, stale bread and butter, macaroni, sago, tapioca, Graham crackers, oatmeal and barley gruel ; Green vegetables, such as turnip tops, spinach, cresses, salads, celery, sorrel, lettuce, string beans in moderation, dandelion, asparagus, oranges, ripe peaches and pears, roasted apples, thoroughly cooked dried fruits and grapes freely. Hot water abudantly, an hour before meals and soon after in small quantities, koumiss, buttermilk, milk and lime water, lemonade, milk and Vichy (155) 156 FOOD IN VARIOUS DISEASES. water are generally useful. Hot water stimulates the stomach, and has cured many dyspeptics. In most cases, however, a simple diet made of brown bread, fruit and milk as a staple, and such other articles as will give variety and change ;:re best. The dyspeptic should be cheerful at his meals; tell stories and hear them; eat leisurely and masticate his food thoroughly ; after it is in his stomach he should forget that he has eaten, and never think of it again, if he can help it. He had better avoid rich soups, all fried foods, veal, pork, hashes, stews, turkey, all rich gravies, made dishes, sauces, desserts, rich pies, pastries, puddings ; crude, coarse vegetables ; wines, malt liquors and cordials. In acid dyspepsia, a most frequent and persistent form of the disease, the peptic glands secrete a far too acid gastric juice. The general opinion that this acid is the result of the souring of the food is, in my opinion, erroneous. The sour eructations ap- pear too soon after eating to admit of such a source. The usual remedy, viz. : bicarbonate of soda, while it gives temporary relief, never cures the patient; and if its use be continued for a long time the effects on the constitution are positively bad. In the first place, the blood is rendered more alkaline than is normal, and this too alkaline blood circulating along the track of the vessels for a long time tends to weaken them. Instead, therefore, of using an alkali, the true remedy is to masticate the food for a long time, so as to mix with it a large amount of saliva, which is alkaline in its nature and helps to neutralize the excessive acid of the gastric juice. Being a natural remedy it does not produce any injurious effects. If this be not . IN FEVERS. 157 sufficient, a still larger quantity of saliva may be produced and swallowed by chewing, after each meal, some simple lozenge or gum. Any sufferer who will thoroughly practice this will be enabled to relieve himself from his sufferings. In acid dyspepsia it is important that the bread be thoroughly baked. I have known some patients who could only eat bread twice baked, so as to brown each slice a little. This browning partially converts the starch into dextrine, which is easily digested. The German zwieback is a good example of a twice baked bread; granula is another; still another is gofio,t\iQ principal food of the inhabitants of the Azores. The grain is nicely roasted, but so as to be only slightly browned, and then ground into a fine flour. It may be eaten in milk or water. ^ Wheat and corn in equal proportions make the best. Dr. C. F. Taylor speaks of this food enthusiastically, and mentions the fact that it proved a cure for his own previously obstinate acid dyspepsia. The in- habitants who live mainly on gofio are exceed- ingly well developed physically, and capable of doing hard work. IN FEVERS. In fevers it is important to nourish the patient wisely and carefully. He may generally take In- dian gruel, Graham fiour gruel, oatmeal and barley flour gruel, baked milk toast, flaxseed tea and rice and milk. In typhoid fever, milk and koumyss may consti- tute the principal foods. The juices of fruits, es- pecially grapes, peaches, oranges and lemons are generally admissable. Sometimes there is a crav- 158 FOOD IN VARIOUS DISEASES. ing for some particular food, in which case it is gen- erally best to allow it. I once had a patient Very ill with fever, who begged for lettuce and vinegar, and would take nothing else until I had given him that which was desired ; it was relished and did him good. The drinks in fever should be pure soft water in abundance, rice water, currant jelly water, lemon- ade, gum arable water, orange juice and koumyss. Milk, plain or peptonized, guarded with lime water, may be used to great advantage when pure milk disagrees. Drinks made from the juices of fruits in their season may be used as the taste and condition of the patient demand. DIET IN CONSTIPATION. Constipation may almost always be cured by the » use of brown bread — not taken occasionally, but regularly — and fruit, together with such other arti- cles as are digestible and nutritious. All fresh vegetables, vegetables with salad oil, boiled spinach and boiled dandelion are appropriate. Stewed prunes, stewed figs, tamarinds, baked sour apples, dried fruits, such as apples, peaches and pears ; melons, grapes- — in short, fruits generally. Oranges on rising in the morning are excellent. Drink pure soft water abundantly, and especially before meals ; a glass of hot water an hour before meals will be useful; new eggs, buttermilk and lemonade are not objectionable, only never overload the stomach with them. Avoid salt or smoked fish or meat, peas, beans, pickles, pastry, tea, alcoholic drinks and cheese. See under the head of "Rye," a method of treaf- ingiobstinate cases. IN BEIGHT'S disease — RHEUMATISM. 159 IN beight's disease. In this disease a plain, nutritious vegetable diet, including milk, is preferable. Raw oysters and clams may be used. Good brown bread and all farinaceous articles, well cooked, may be used in moderation in their turn, including, of course, rice, hominy, wheaten grits, toast, oatmeal and gruels. Of vegetables, use in their season spinach, celery, water cress and lettuce. Of drinks, it is of the utmost importance to have pure soft water — distilled water would be preferable. Fresh milk should be used. I have known a patient almost beyond hope with Bright's disease appar- ently recover on a diet of bread and milk, with a little fruit, and another on a diet of new milk alone. Such a diet relieves the kidneys of much of their labor, and gives nature an opportunity to repair any injury of these organs. More can be done to cure this disease by diet and hygiene than by drugs. Let the patient avoid pastry and every form of food not easily digestible. If flesh is used it should be only in the greatest moderation. CHEONIC EHEUMATISM. In chronic or semi-acute rheumatism depend on a vegetable diet, especially brown bread, spinach, celery, salads, cresses and all sorts of acid fruits. Drink pure soft water, hot or cold, in abundance. Avoid fried fish, cooked oysters and clams, pork, veal, turkey, potatoes ; all gravies and made dishes and fried dishes ; excess of nitrogenous food ; beer and all malt liquors, wines, etc. In rheumatism, a vegetarian diet will, in most 160 FOOD IN VARIOUS DISEASES. cases, give great relief, and other hygienic measures will complete the cure, where a cure is possible. A most persistent case of semi-acute rheumatism, which had defied medical skill and Turkish baths combined, coming under my care as a last resource, has been entirely cured by diet, with one bath each week. The bill of fare prescribed was : For break- fast — oatmeal porridge, whole meal bread and butter, fruit, cocoa or weak tea ; for dinner — whole meal bread and butter, fruit and vegetables, especially rice in every form, and baked potatoes ; for supper — whole meal bread, butter and tea, and fruit if de- sired. Flesh was forbidden, also all spirituous drinks. A sun bath, with massage and the rubbing of oil on the affected parts, was advised daily, and a Turkish bath weekly. Of course exposure to cold and damp were to- be avoided, and medicines given up. Treatment was to be continued six months at least. In that time the patient became well and strong. A very large proportion of sufferers from rheumatism may cure themselves by the same or similar means. It only requires perseverance and good hygienic conditions. It is essential to have the best of whole meal bread. Thorough mastica- tion is also essential. Over eating must be avoided. Gentle exercise is desirable. DIET IN CORPULENCE. In corpulence exercise is of the utmost importance, and especially exercises that bring air into the lungs to burn up the excess of fat. Vegetables and farinaceous foods are preferable. Moderation is advised, but very rarely practiced by the patient. Brown bread is always to be eaten. Baked or boiled IN GOUT— DIABETES. 16i potatoes, peas, beans, asparagus, cauliflower, celery, cresses, spinach, cabbage, onions, tomatoes, lettuce, radishes, squash, turnips, grapes, oranges, cherries and acid fruits may be used freely. The grape cure, previously mentioned, will prove useful. Pure soft water should be taken freely ; indeed, it had better be the only drink. IN GOUT. In gout use about the same food as in rheumatism. Eat sparingly and exercise as much as possible in order to promote excretion. Live on ten cents a day and earn it. DIABETES. In diabetes use as the only bread, gluten bread, so excellently made now by many health food com- panies, eggs and butter; green vegetables, such as summer cabbage, turnip tops, spinach, water cresses, mustard, sauerkraut, lettuce, sorrel, mushrooms, celery, string beans, dandelion, cold slaw, Brussels sprouts, cucumbers, asparagus, truffles, radishes, onions, olives and olive oil, eggs, etc. Drink pure soft water, koumyss, buttermilk and acid fruit juices. Avoid sweet milk, liver, ordinary bread, toast; farinaceous vegetables, such as potatoes, rice, oat- meal, corn meal, sago, tapioca, arrowroot, etc. ; saccharine vegetables, such as turnips, parsnips, carrots, green peas, French beans, beet root, toma- toes ; sweet fruits of all kinds ; all preserves , syrups, sugars, cocoa, chocolate, cordials, sweet wines ; all pastry, puddings, ice cream and honey. 162 FOOD IN VARIOUS DISEASES. A flesh diet is generally advised in diabetes, but according to Dr. Hofmeister, an exclusive meat diet in this disease is dangerous. Diabetics ought to conscienciously masticate every mouthful of food, so as to mix it well with saliva to make its diges- tion perfect. IN DIARRHEA AND SUMMER COMPLAINTS. In these diseases gruels made from baked flour will be useful. Boiled milk is also often suitable. I have found that blackberries stewed with sugar and water, the juice poured off and taken freely is a sovereign cure for diarrhea. Sometimes the juice of peaches and strawberries or any acid dried fruit will answer the same purpose if the blackberry can- not be obtained. I advise that blackberries be dried and kept for emergencies of this kind. Pure water should be provided; and if the water be not pure it should be boiled or distilled. Rusks made from twice baked bread are excellent ; they may be taken with fresh milk. In diarrhea avoid all crude, indigestible food, and all hard or tainted water. IN CONSUMPTION. In consumption, the diet should be nutritious and easily digested. Raw oysters, clams, new milk, cream, eggs, butter, olive oil, the best of brown bread from good wheat (that from which the exter- nal cuticle has been removed being preferred), corn bread, rye bread and rice ; spinach, asparagus, let- tuce, cresses, celery, tomatoes and greens ; fruits, if IN NERVOUS DISEASES. 163 they agree, and baked potatoes may be taken as they are found adapted to the case. For drinks — hot water, Vichy, pure, soft, spring water, fresh milk just from a healthy cow, goat's milk if the stomach bears it well, and cocoa rather than tea or coffee . In this dreadful disease the nutritive organs are generally weak and assimilation is poor, so every- thing that can be done to keep them strong should be done. The fact that air is a food should never be lost sight of in the treatment of this disease, and every effort should be made to get as much of it into the lungs as possible. This is best accomplished by a life in the open air, by horseback riding, by rowing, and by such gymnastic exercises for the chest as will expand and enlarge it. When the season will permit it, the consumptive may even sleep out of doors, in tents or protected places to advantage. I know a lady given over to incurable lung disease, who for several years has slept in a good hammock in the veranda of her summer home 'during several months each season, to manifest ad- vantage to her health, the object being to secure an abundance of pure fresh air. Avoid all indigestible food, including pastry, hot bread, etc. DIET IN NERVOUS DISEASES. In nervous diseases the patient may choose from a large variety of foods to suit any notion or fancy that takes possession of his mind. In most cases it is preferable for the nervous invalid to confine him- self to a wisely-chosen vegetable diet ; good brown 104 FOOD IN VARIOUS DISEASES. bread, milk, cream, butter, eggs, oatmeal, salads and fruits will constitute the principal articles. Of A^egetables, baked potatoes, sweet potatoes, cresses, lettuce and celery will all be useful. Drinks may be chosen from pure soft water in abundance, either hot or cold, cocoa, milk and the juice of fruits, especially orange and lemonade. DIET IN CANCER. Cancer is a disease more frequent among those who live high than among those who live low, and it is comparatively rare among those whose food is mainly drawn from the vegetable kingdom. Several cases of its cure have been recorded by adopting an abstemious vegetable diet, mainly one of fruit and bread, with a little milk or cream. This seems rea- sonable, at least, especially in the early stages of the malady ; at any rate, the experiment is well worth trying, particularly in connection with other hygienic conditions, which cannot be mentioned here. ULCERATION OP THE STOMACH. This rare disease requires the greatest care in diet. Milk, either with or without lime waters comes nearest to the requirements of any food. It is bland and unirritating, which is important. But little should be taken at a time — a teaspoonful, or even less, is enough at first. This may be re- peated in an hour, and so on through the day. In increasing the amount use the greatest care, so as not to bring on a relapse. Of course such a meagre diet will not support the patient perfectly ; but if he FOR THE THIN — MARASMUS. 105 avoids all expenditure of strength so far as possible, it will keep him from starvation until nature heals the ulcer, which will not take very long. Some of the worst cases have been "inured by this diet. MARASirUS. Marasmus and wasting diseases I have found, es- pecially in the young, if over two years of age, best overcome by the use of whole meal gems and new milk and the juices of stewed fruits, especially the juice of stewed dried apples cooked with some sugar. At first the bread may be soaked in the milk; much of its valuable salts and other soluble matter will in a little time be dissolved. Such cases usually need oil, and it is best applied hot on the skin in the form of an oil bath. It is wonderful how much will be absorbed by a starving child's skin in a day. I have treated a few of the most hopeless cases in this way with very excellent results. It requires the aid, however, of the most faithful mother or nurse, will- ing to co-operate with the physician, to produce the best effects. The general feeling that such sufferers require raw meat has demoralized people so much that not every mother will trust to such treatment until all others have failed. DIET FOR THE THIN. Some people are constitutionally inclined to be thin, as others arfe to be fat, and it is almost im. possible to change their nature. I remember once owning a horse that would not take on fiesh. He was very high spirited, always uneasy and inclined to go. His nervous system was excitable, irritable. 166 FOOD IN VARIOUS DISEASES. The sight of a whip would cause him to spring for- ward with a bound. An uncle of mine, whose horses were always fat and sleek, told me I must quiet down his nervous system if I wanted him to take * on flesh, and he told me how to do it. Following his directions I changed the slender, excitable creat- ure to one quite round and gentle. With many hu- man beings there exists the same difficulty. They are lean by nature, perhaps, and never easy or restful. Their nervous systems need to be quieted and calmed ; then they may increase in flesh. Their food should contain more fat and starch than that for persons of an opposite tendency. Cream, milk, sugar, cocoa, butter, etc., may, with other articles of a similar nature, be used freely, providing they agree with the stomach and are well borne. DIET FOR INEBRIATES. The diet for inebriates is most difficult to manage, as such patients have perverted their normal sense of taste so that simple, nutritious food has lost all its charms. Something is demanded which will make a strong impression on the nerves, as pepper, salt and other condiments. So long as this perversion continues a radical cure is difficult. On this account it is highly important that the inebriate and, in fact, all who are addicted to strong drinks, makes . every effort to re-establish a natural sense of taste, a love for simple, nutritious, but unstimulating food, and especially for the finest fruits in their season. It would be well for him to begin every meal with an orange, or with some very fine grapes, or a perfect melon ; to abstain from all spices and POOD FOR ORPHAN ASYLUMS, ETC. 167 condiments, except a little salt, and to persevere in this for a long time. I do not say that it will cure the confirmed inebriate ; but it will aid materially, and many cases not confirmed may be prevented from becoming so. As I have said elsewhere, the sanitarian and the cook have an important mission in stemming the tide of intemperance; and they have also an equally important work in helping to cure the victims of alcohol. The hot water cure for inebriates is to be recommended. FOOD FOE OBP TTAK ASYLUMS, PRISONS, ETC. Orphans condemned to live in asylums should be fed better than they are, and a rightly constituted vegetable diet would be most beneficial. Of course if the diet adopted be not wisely selected it will fail ; but if wisely selected it will not fail. In Mr. Fegan's Homes for Boys, in London, it was adopted several years since with great benefit, and he now writes concerning it as follows : "I am often asked if the boys in our Homes are still fed on a ' non-fiesh ' diet, and if so, how we find this system (for after three years' experience it can hardly be still called an experiment) to answer. I take this opportunity of explaining that our boys have been living on a 'Vegetarian' dietary since the spring of 1885, with great advantage to their general health. Many of the boys in our Homes come from a weakly stock ; many of them have had . their constitutions debilitated by neglect and ex- posure ; yet the incontestable fact remains that the general health of the boys is not only better than in ordinary families, but better than it has ever been 168 FOOD IN VARIOUS DISEASES. before in our Homes. If our boys, instead of being brought up as the elder ones are, in a densely popu- lated neighborhood like Southwark, were reared in the suburbs or country, I suppose sickness of any kind would hardly ever be known amongst them. I am sure that our medical officer will bear me out that the appearance of the boys has greatly im- proved, and that with a truly remarkable immunity from ailments of all kinds during the last three years. It must be remembered that we use only whole meal bread, and that every meal is ad lib." If boys are to be reformed they must be well fed, whether their food is mixed or not. Indeed, it is a crime to feed them on cheap or insufficient food, as is too often the case. They should always have whole meal wheaten bread, butter, milk, eggs, fruit, potatoes, oatmeal, corn meal and cocoa as much as they require. PURE FOOD. Pure food is very important, and the consumer must consider this. Impurities that pass into the blood continue their course with the nourishment to the very minutest ramifications of the blood- vessels, and even into the so called cells, cannot promote nutrition, but, on the contrary, retard and prevent it. Much has been said of late concerning diseased flesh and milk as causes of consumption. We have yet no reliable facts as to whether this disease may really be transferred by flesh and milk from animals to man, though the probabilities favor it. But even if there be no real danger, none of us feel CLIMATE A^'D SEASONS. 1G9 like eating diseased flesh or milk, even when well cooked. There is no doubt that the danger from impure and diseased food is greater than from dis- eased vegetables ; though in the latter we are not altogether free. It requires thoughtfulness and painstaking to always secure pure food, and it is worth all the trouble it costs. CLIMATE AND SEASONS. Climate and seasons have a marked influence on the amount and kind of food demanded. In cold seasons and regions more hydrocarbons and fats are required than in warm climates and parts of the year. The extra amount is needed to restore the loss of animal heat by exposure to the cold. To some extent, however, we modify this by clothing, warm houses, etc. Those who pay most attention to this subject in temperate regions, as soon as the winter gives place to spring demand fresh vegetables, sal- ads and articles rich in water and mineral salts, and this is a wise thing for all. To those, however, who provide an abundant supply of fruit for every season of the year, and who do not during winter eat heavy meals of indigestible food there is less need of this than for others. COOKERY. Cookery should be both a science and an art. The cook should be educated, should know the value of all foods, know how to combine them in order to procure a suitable proportion of all their ingredients for the daily needs of the body, and how to pre- serve and bring out their best qualities and proper- 170 FOOD IN VARIOUS DISEASES. ties. Men as well as -women should learn the art and the science of preparing food properly. Women are more inclined to take to the art side of the sub- ject, and men to the science of it. A combination of their knowledge and of their tastes is preferable to either alone. The fundamental principles of all cookery should have their foundations laid deep in knowledge. This would render the subject a delight instead of as now, a drudgery. Recipes. The following recipes are not Intended to supplant others, but snpplei nient them. None for cooking flesh are given, these being already In superabundance in every work on cookery. Those marked C are accredit- ed to The Cook, and all have been carefully teated by a competent author- ity. No one, howcTcr, wiU be so thoughtless as to expect to prepare a delicious and wholesome dish by mechanically following a formula. The cook must put his or her whole soul into the work, and do everything in a painstaking way. I sometimes think that cooks, like poets, are bom, not made; bat in either case education and training are positively necessary. One artist, with the same brushes, paint and canvas, brings out a portrait which the world admires, and the other only a daub. One cook, with the same material, utensils and oven, makes a delicious and palatable dish, and another, one that would give dyspepsia to a dog. What is the rea- son ? It lies in the brains that are mixed with the ingredients. So I ad- vise aU who use these recipes to add brains to them as well as the other ingredients. SOUPS. Split Pea Soup.— Put one pint of split peas, which have been previously soaked in cold water six hours, into two quarts of pure soft water. Let them boil for one hour, then add one carrot, one parsnip, one turnip, one onion, and a head of celery, all cut small, and boil the whole another hour, or till soft. Strain the soup from the vegetables, and thicken with one large tablespoonful of flour and one of butter, cooked together in a small saucepan ; add a teaspoonful of salt ; boil the whole for ten mioutes more, and serve in a tureen with toasted or plain wheat-meal bread. Mix the vegetables well, and put them into a mold or a basin, and then into a vege- table dish, and serve it with steamed or baked potatoes. Salt moderately. Bean Soap. — Wash and pick over one pint of white beans; steep them twenty-tour hours in pure soft water ; turn it off ; set them on the fire in two quarts of water, let them boil for two hours, then add two sliced onions, one parsnip, one carrot, and a little salt. Boil the whole gently for another hour, rub through a strainer and thicken as with pea soup, and serve. Barley and Bread Soup.— Take three ounces of barley, one and a half ounces of scale bread-crumbs, one and a half ounces of butter, one-half ounce of salt, and one-quarter ounce of parsley. Wash and steep the bar- 173 RECIPES. ley for twelve hours, in one-half pint of water, to which a piece of car- bonate of soda, the size of a pea, has been added ; then pour off the water not absorbed, and add the crumbs of stale bread, three quarts of boiling water, and the salt. Digest these in a salt-glazed covered jar, in the oven, or boil them slowly in a well-tinned covered pan, for from four to six hours, adding the chopped parsley with the butter, thirty minutes before the expiration of the time of boiling. Browned Flour for Soups, Sauces, etc.— Put into an ordinary bak- ing-pan a pound of rice flour, spread it out evenly, and set the pan in an oven hot enough to bake bread ; wheu the top is of a brownish yeliow stir with a spoon to brown the whole quantity evenly; when done, let it cool, and put it in wide-mouthed bottles until wanted. A small quantity of it is excellent for coloring and thickening many dishes.— C. Onion Soup.— Peel and cut into very small pieces three medium-sized onions ; fry them in a little butter until tender, but not brown ; pour over them a quart of hot water, add salt, simmer thirty minutes ; press the soup through a sieve; put it In a saucepan and add three tablespoonfuls of grated bread crumbs and a pint of hot cream ; taste for seasoning, and serve with small slices of toast. Thicken if desired.— C. IHock Besqne.— (Mrs. Lincoln.) One half can tomatoes, one quart milk, one-third cup butter, one tablespoonful corn starch, one teaspoonful salt, one-half saltspoonful white pepper. Stew the tomatoes till soft enough to strain. Boil the milk in a double boiler. Cook one tablespoonful of the butter and the cornstarch together in a small saucepan, adding enough of the hot milk to make it pour easily. Pour over It the boiling milk, stirring carefully, and boil ten minutes. Add the remainder of the butter in small pieces and stir till mixed. Add salt, pepper and strained tomatoes. If the tomatoes are very acid add half a small teaspoonful of soda before strain- ing. Serve very hot. More tomatoes can be added, but this quantity makes a delicate soup. Celery salt is a still better seasoning for this and other soups than pepper, to which many object. Com and Tomato Soup. — Stew one quart tomatoes till soft, strain and return to the kettle. To this add one pint of green corn which has been grated or scraped from the cob after slitting down the center of each row with a sharp knife. Add a quart of boiling water and cook half an hour longer, salt to taste and serve with squares of toast. New potatoes boiled separately, and added when all are done, is a variation of this excel- lent soup. Julienne Sonp.— This is a clear soup, containing vegetables in season, cut into neat fancy shapes or slender strips. Add to two quarts of clear soup a tablespoonful each of string beans, asparagus tops, the outside of a carrot and a young turnip. These should be first boiled in water slightly salted before adding to the soup.— C. Puree of Svreet Peas.- 'VTash two quarts of freshly-gathered sweet peas; drain and plunge them into three quarts of boiling water, salted, lioil three-quarters of an hour and rub through a sieve and retilm the pulp to the range. Beat two eggs thoroughly, and add to them salt and EEClPES. 173 pepper and a teaspoonful of onion Tinegar ; whisk this Into the water in which the pea-pods were boiled, and then add it gradually to the pulp. A blade of mint is sometimes added for flavoring; but care should be exer- cised that the delicate flavor of the sweet or edible podded pea is not de- stroyed. — C. Cream of Rice.— Wash thoroughly half a pound of rice, and pick out bU imperfect or colored grains. Put it into a saucepan and add two quarts of water; boil slowly one hour; rub the rice through a sieve twice, return it to the broth, and season with salt and pepper. Care must be exercised that the rice does not adhere to the bottom of the saucepan. Simmer until wanted. Beat up the yolks of two eggs and pour the puree over them In the tureen, stirring carefully, and serve with small bits of toast.— C. Potato Soup.— Wash and peel one dozen medium sized potatoes ; put them into a saucepan with two onions ; add three quarts of milk ; boil one hour and a half, until the potatoes fall to pieces ; pour the soup through a sieve, and rub the potatoes through it to a fine pulp ; put the whole into the saucepan again; when very hot add a pint of hot cream. Salt and serve. Puree of Tomatoci.— Put two poimds of best "solid" tomatoes in a saucepan, add half a spoonful of salt, a clove of garlic, the smallest bit of mace and a quart of hot water. Let it simmer slowly for half an hour, care being taken not to let it bum ; then pass it through a fine coUender or sieve. Wet half a teaspoonful of flour with cold water, rub smooth, fill the cup by tablespoonfuls with the tomato, and pour it into the soup ; taste for seasoning; simmer a moment, and you have a rich thick soup. Brovm Sonp. — One pound of turnips, one pound of carrots, four onions, one and a half pints of peas, four ounces of butter, and half a ' pound of bread. Cut the vegetables Into small pieces, put them in a pan with the butter, cover the pan, and let them stew over the fire till brown occasionally stirring thern ; put in the peas with the water in which they were boiled ; add sufficient boiling water to make three quarts altogether : next add the bread, which should be browned or toasted before the fire, but not burnt; season, and let the soup boil gently for three or tour hours ; rub it through a coarse sieve, return it into the pan ; let it boil and it will be ready to serve. If dried peas are used, they should be steeped for twenty-four hours in soft water, and boiled for two hours. Barley Soap. — Three ounces of barley, one and a half ounces of stale bread crumbs, one ounce of butter, quarter of an ounce of chopped pars- ley, and half an ounce of salt. Wash, and steep the barley for twelve hours in half a pint of water, to which a piece of soda, the size of a pea, has been added; pour off the water that is not absorbed; add the bread crumbs, three quarts of boiling water, and the salt ; boil slowly for four or five hours, and add the parsley and butter about half an hour before the soup IS ready to be served. The addition of four potatoes and one pint of tomatoes converts it into barley and tomato soup. Celery Soup.— Six roots of celery, one large turnip, two ounces of onions, four ounces of bread crumbs, one ounce of butter, one dessert- 174 RECIPES. spoonful ot flour, and half a pint of cream. Strip off all the green part of the celery, using only the white ; cut it into shreds, reserving the inside of three of the roots to be added afterward; shoe the turnip and onion, and put them with the celery into a pan; add two quarts of water, the bread crumbs, and a little salt ; let all boil till the vejretables are perfectly soft ; rub through a sieve ; return it to the pan ; add the celery (previously boiled till quite soft), the butter, and flour, well mixed ; stir it, seasoning' It with a little mace; and, after boiling a quarter of an hour, stir in the cream, but do not allow it to boil afterward. Brotraing for Soups.— Three large spoonfuls oC brown sugar; one half pint of boiling water. Put the sugar into a frying-pan, set It on the flre to brown, stirring it with a wooden spoon, that it may not burn. When Bufficiently dark-colored, stir into the boiling water; when thoroughly mixed put it into a bottle; when cold, corlc it closely down, and use a tablcspoonful or more, as mciy be required, to give a color to your soup. A burnt onion or two can be made of use for the purpose of browning, and is often considered an improvement. I Potato Soup.— One quart of potatoes, pared and cut into small strips or blocks, a large sprig of parsley, the same of thyme or sweet marjoram and one onion, cut fine ; boil three-fourths of an hour in three quarts of water, then add half a pint of cream or new milk; put a small tablespoonful of butter into a small s.iucepan, where it will soften, and stir into it two spoonsful of flour, ;idd to the soup, and boil five minutes. Drop-dumplmgs made with a littio flour and cream or yeast and milk are an addition. For a richer dish pour the boiling soup over two well beaten eggs into the tureen in which it is served. Greem-Pea Soup.— Take two quarts of green peas, one small onion, and a sprig of parsley cut fine; add two quarts of hot water, Lad boil slowly for half an hour, then add a pint of small new potatoes which have been peeled and laid m cold water an hour; put m a tablespoonful of sugar and a little salt, boil tui the potatoes are done; now add a teacupful of cream or a pint of milk, boil a minute or two, and serve with small shoes of toasted bread or gems cut in halves. Tomato Soup.— Take two quarts of fresh or canned tomatoes, scald and peel, without breaking ; do not cut or fork them. Put into a granitized or ;joroelain kettle, add two quarts of boiling water and a teaspoonf ul of salt, and set on the fire or in the oven, cover, and let them stew slowly . tiree-quarters of an hour. Mix two tablespoonsf ul of flour with a table- cpoonful of butter, or a teacupful of good cream, boil together, stir into the soup, let It boil ten minutes, and dish up vrith small thin slices of well- toasted bread. Another variety of soup can be obtained by adding one quart ot water and one of out potatoes. A teacupful of grated corn added to the soup when you put in the flour, elc, will be an excellent addition, and render the imitation of oyster soup more complete . Simmer the corn only ten minutes, if it is fresh and full of milk. RECIPES. 175 Termlcelll Soup.- Six ounces of vermicelli, two quarts of new milk, the yolks of four eggs, and one pint of cream. Blanch the vermicelli by setting it on the flre in cold water ; when it hoils, drain off the water, and put it into cold water; let it remain a few minutes, and then drain the water entirely from it ; put it into a pan with the nult, and boil it ; beatup the yolks of the eggs, and after gradually adding a pint of boiled cream, strain through a sieve. Take off the pan; add the egss, cream, a small lump of white sugar, and a teaspoonful of salt, and stir the soup on the fire till near boiling, then serve. B&rley Broth.— Four ounces of Scotch barley, four ounces of onions, four ounces of oatmeal, or Indian meal, and two ounces of butter. After washing the barley well, steep it in fresh water for twelve hours; set it on the flre in two quarts of water, adding the onions and a little salt, and boil gently for an hour and a quarter. Melt the butter in a saucepan ; stir In the meal till it beconies a paste ; then add a little of the broth gradu- ally till it is of a proper thickness to mix with the whole quantity j stir well together till it boOs, and mix with a little of the broth a drachm of celery seed, pounded : stir well in the broth : simmer gently a quarter of an hour longer, and serve. NOTH.— For the convenience of those who have not an opportunity of ■weighing the ingredients for the soups, it may be stated that one large tablespoonful will be about equal to one ounce, and one teaspoonful to a quarter of an ounce. But weighing should be resorted to whenever it is possible. It may be remarked that in summer the lighter soups are preferable, and even in winter they are better for those who are not able-bodied and do not work hard at muscular labor. In seasoning soups use judgment : it is unwise to season too highly with stimulating' condiments. PORRIDGES. Note.— All porridges should be stirred as little as possible while cooki&g, and the water should boil hard before adding the meal or flour. A careful cook can sift the grain into the boiling water through her flngera so as to prevent the formation of lumps, pausing between each handful to permit the boiling to recommence. This is the case with all preparations of grain which are already partially cooked and only require boiling fifteen or twenty minutes. Where the water is not sufBciently hot, the preparations will have a pasty taste, no matter how long they may be cooked. All the late preparations of oatmeal and whole wheat, wheatena, cereal- Ine, oatflakes, etc., have printed recipes accompanying each package ; but the rule of having boiling water, in every case, cannot be too strongly Insisted upon. When cooking grain in a double boiler, the water should never be al- lowed to cease boiling for an instant. Among cereals to be cooked in this way are pearl barley, pearl wheat, rolled or cracked wheat, hominy and Bamp. 176 RECIPES. AVheat-meal Porridge.— Having boiled one quart of soft water, and mixed iialf a pound of meal In a little cold water, mix them togettier, and boil for fifteen minutes, stirring it occasionally and adding: salt to taste. Pour it Into basins and let it stand for ten minutes. To be eaten with fruit, cream, sugar or molasses, and bread. A handful of dates improves the flavor. Indian-meal Porridge.— Maie same as the wheat-meal porridge, only that it must be cooked for nearly an hour, and be made thinner, to allow for the evaporation which comes from the boiling. Indian Farina Porridge. — To one pint of boiling water add four tablespoonf uls of farina ; mix and serve the same as the wheat-meal por- ridge. Arro-wroot Porridge.— Mix one ounce of prepared arrowroot with a tablespoonful of cold water, then pour boiling water on it to make it the required thickness, stirring it well at the same time. A slice or two of lemon with a little sugar will be found an improvement. To be eaten with crackers or bread. BoOed Vriieat Porridge.— Having soaked over night one poimd of good wheat in pure soft water, strain the water off and add a quart of fresh, and then stew it gently till quite soft. It may be eaten as wheat- meal porridge. Oatmeal Gruel.— Mix one tablespoonful of oatmeal with a little cold milk and stir into it one pint of boiling milk cooked in a double boiler. Let it boil for half an hour, adding a trifle of sugar, if desired, and salt to taste. Water can be used instead oC milk. Barley, rice-flour, arrow- root, farina and cornstarch may be prepared the same way. Shredded Oats.— Put into a porcelain-lined pan two quarts of boiling water ; add half a teaspooniul of salt ; stir into it, gradually, six ounces of the shredded oats; boil twenty minutes, and serve with fruit, sugar, milk or cream. It is very good the next day, served cold with cream and sugar. Glntena witli Cream.— This excellent preparation consists of the glu- ten and phosphates of wheat. Stir into a quart of fast-boiling water half a teaspoonful of salt and a halt-pint measure of the glutena ; add to it the water gradually, stirring it to prevent burning: boil it.twelve to fourteen minutes and serve with rich cream. Made the night before, and served cold, it is a very acceptable breakfast dish.— C. 'Wlieat Flalies vrltli Cream.— Put in one quart of boiling water a saltspoonful of salt; stir into it three ounces of wheat flakes, gradually ; simmer fifteen minutes and serve with cream. During warm weather it should be prepared the night before, and kept on Ice to be served the next morning at breakfast- Oat Farina -witb Cream.— To one quart of boUing water add half a teaspoonful of salt ; stir in slowly hattapuitofoat farina j stir constantly : simmer thirty minutes; pour it into cups, and place tiiese on ice over RECIPES. 177 night. The next morning turn them out and Berye with cold cream and sugar. This Is an excellent breakfast dish for children. Bofr to Cook Rice.— A South Carolina rice planter describes the way In which his negro cook prepared rice, as follows : " First, be poured a plot of rice into a tin pan and picked it over very carefully, throwing out any foreign substances. Then he poured into the pan some cold water, washed the rice, poured the water off, and picked the rice again. A second time it was washed and the water poured off. Then he put the rice into an ordi- nary two-quart saucepan, covered it to the depth of half an inch with cold water, stirred in the salt, fitted on the top carefully and put the saucepan on a quick flre of coals, and went to his other work. In just twenty min- ntes he returned to his rice and removed the lid. It was done, but not yet ready for the table. There was a little water left, which was carefully poured off. The rice was thoroughly stirred from the bottom, not the top. Then a tin plate was laid lightly on the saucepan, and the saucepan set one Bide in the hot asbes, where it remained, very slowly steaming, one hour, or mayhap, two, when the rice was so dry that it might have been eaten with the fingers, and at the same time thorougly done, and soft through and through. No one can like raw rice, neither can any one like it soaked with water by an hour's boiling and no steaming."— C. Cold BoUed Rice Tirltli Cream.— The rice must be boiled in a large pot or pan, which should be filled with cold water. Wash half a pound of rice In several waters. This may be done by placing a coUender in a large tin, putting the rice in the col lender, pouring on cold water, and lifting it out several times so as to deposit all grit in the outer tin. Beject all husks and imperfect grains. Then place thd rice in a pot or saucepan, as above mentioned ; add a very liberal quantity of cold water and a little salt, and boil rapidly for twenty or thirty minutes, according to the age and variety of the rice. Test the grains occasionally, and when a slight pressure be- tween the thumb and forefinger will crush them, they are done. If allowed to boil until the grains burst, or if boiled in a small quantity of wat^-, the grains will stick together, which is objectionable ; when done, drain off all the water and place the rice near the range, where It will reject all moist- ure, but will not become hard and dry. Turn it out into an oval or square tin, keep on ice imtil the next morning, and serve with powdered sugar and cream.— C. Nndeln. — Giermans are celebrated for making "Nudeln," or home-made macaroni, which takes the place of Italian preparations, and one has the advantage of knowing its composition, when it is made at home. Work Into two beaten eggs as much flour as they will take, and knead it into a smooth, stiff dough ; divide this into six equal parts and work them into balls ; put one at a time on a very smooth bread board, and roll it out with a straight even-surfaced rolling-pin until it is transparent in every part; lay each sheet on a clean towel as soon as finished, and by the time the last ball is rolled out the first will be dry enough to cut as follows : Cut the sheets Into quarters, place them on top of each other with their ciit edges quite even, and out them with a sharp, thin steel knife into very narrow oord-like strips; spread thsm apart to dry; continue this process until all 178 RECIPES. are out. The sheets may be stamped with fancy-shaped cutters, when, If doubled, the forms will split when cooked. White nudein are made with flour and white of eggs. If intended for future use, dry tbem well, cover them with paper and keep in a dry place. When wanted for soups, boil them twelve to fifteen minutes in the soup ; let them float on top a few minutes and serve.— C. Sas^o Porridge.— Four tablespoonsful of sago, one saltspoonful of salt, and one quart of water. Soak the sago in cold water for a few minutes, and boil it gently about an hour, adding the salt ; pour it into soup-plates, and serve with molasses or sugar. Sngo and Rice Porridge.— Equal quantities of sago and ground rice. Proceed as with sago porridge. Milk Porridge- Take of new milk a pint and a half, and half a pint of water ; place it over the flre. When just ready to boil, stir in a tablespoon- f 111 of flour, wheat-meal, oatmeal, or Indian corn meal, previously mixed with a little water ; after boiling a minute pour it on bread cut Into small pieces. As milk burns quicker than almost any other article of food, it is always best to put it into a tin pail or farina kettle, which can be sur- rounded by boiling water while heating. ArroTvroot Gruel.- Take one ounce of arrowroot and two large table- spoonsful of black currants. Put the currants into a pan with a quart of water; cover the pan and let them stewgently about half an hour; then strain the liquid and set it on the flre. When boiling, pour it gradually upon the arrowroot, previously mixed with a little cold water, stirring It well ; return it to the pan and boil it for a few minutes gently, adding sugar if required. Tapioca Gmei. — Wash a tablespoonful of tapioca and soak it in a pint and a half of water twenty minutes ; then boil gently, stirring frequently, till it is sufficiently cooked, and sweeten. Grroat Gniel.— Pick the groats very clean and steep them in water for several hoinB ; then boil them in soft water till quite tender and thick, and add boiling water sufficient to reduce the whole to the consistency of gruel, also currants, sugar and grated nutmeg. Groats are made of oats' grain, the hulls being renjoved and the grain left quite whole, as are all preparations of this grain. This gruel is very nutritious. RETvIARKS AND RULES FOR GOOD BREAD. With good flour, a good oven, and a good, sensible, interested cook, we can be pretty sure of good, wholesome bread. Yeast bread is considered the standard bread, and is, perhaps, more generally found on every table than any other kmd. Hence it is important to know how to make good, sweet, wholesome yeast bread. Good tloar is the first indispensable, then RECIPES. 179 good, lively yeast, either compressed yeast, yeast cakes or bottled; the former is preferable in all respects. Then, of covttse, there must be the proper materials to work with. A bread bowl or pan— the pan is easier kept clean— a stone or earthen jar for settingr the sponge; a sieve— flour should always be silted before making bread of any kind, first, to be sure that it is perfectly clean ; secondly, sifting enlivens and aerates the flour, and makes both mixing and rising easier and quicker; a clean, white cloth to cover the dough, and a woolen blanket to keep the dough at an even temperature while rising ; bEikingpans, deep and shallow, a large, strong spoon for stirnng, and a little melted fresh butter for oiling the panS; never use poor butter. If you want shortening, rich milk or cream scalded and cooled will answer the purpose and be most wholesome. But thor- ough kneading is better still, and this should always be done effectually. Scalding a portion of the flour makes a sweeter bread and speeds the work. AVater, milk or water or milk may be poured boiling hot on a quart or two of the flour, stirring well, and cooling to a moderate temperature before adding the yeast— this makes the sponge. Scalded flour always makes a little darker bread, unless we use buttermilk, which makes a rich, creamy, white bread. Yeast Is fermented flour or meal in the first stages of decompo- sition or decay. Understanding this, every baker will comprehend the necessity of regulating the extent of the fermentation with the greatest care; for a sponge or bread fermented or "raised" too long is decompos- ing, spoiling— actually rotting 1 This is the language of an experienced English baker to us orily a few days ago. during a talk about the delicate, foamy loaves, "yeasted to death," which so many families are eating and calling "the staff of life," quite discarding the firm, sweet, substantial, home-made loaves which our mothers and grandmothers kneaded with their own skilled hands. Bread-making should stand at the head of domes- tic accomplishments, since the health and happiness of the family depends Incalculably upon good bread; and there comes a time in every true, thoughtful woman's experience when she is glad she can make nice, sweet, loaves, free from soda, alum, and other injurious ingredients, or an earnest regret that she neglected or was so unfortunate as not to have been taught at least the prime are requisites of good bread-making. Teast.- Dry yeast or yeast cakes are more convenient and less liable to taste in the bread than baker's yeast. Three or four times a year there should be a fresh supply of yeast cakes prepared and carefully put m a dry place. Teast cakes are manufactured and sold, some of which are very re- liable. To make dry yeast, steep for half on hour a handful of fresh hops In a quart of boiling water. Sift two quarts of flour in an earthen or stone pan, and strain into the flour the toiling hop tea. Stir well and let it cool : when lukewarm add a cent's worth of baker's yeast or a cupful of good home-made yeast, and put in a tablespoonful of brown sugar, a tablepoon- f ul ginger, a teaspoonf ul of salt, mix thoroughly and let it rise. It is best to prepare this sponge overnight, and early in the morning It will be rounded up and light, and give you all day, which should be sunny and breezy, to make and dry the yeast oaiea. Now mix into the sponge as much gpod corn meal as will make a stiff, firm dough, knead it well tmd 180 RECIPES. make It Into a lon^, round roll three or four inches In diameter. Cut It Into slices half an Inch thick, spread a clean cloth or clean paper on a board and lay the cakes on and put Into alight, airy place to dry. Turn them several times during the day, and speed the drying as fast as possible, a' the fermentation goes while they remain moist. When dry put into a bag made of Arm linen or cotton, tie close, and hang high and dry. Bre.id with Scalded Sponge.— Set your sponge the last thing atnight, thus : Put one yeast cake to soften in half a cup of warm water, sift two quarts of flour into a bowl or pan that will hold four quarts, scald the flour with a sufBoient quantity of boiling water to moisten It all. Stir very thor- oughly till it is free from lumps and cool enough to put in the yeast cake, add the yeast, and set to rise in a warm place in winter, or in a cool place in summer. In the morning before breakfast the sponge will be risen round and foamy, and should be made immediately into dough. Sift as much flour as you need into your bread bowl or pan, and in cold weather to warm the flour will gain you time and credit. If you wish to make a Graham loaf or two, save one-third of the sponge for that, and mix the rest into the sifted and warmed flour, add a pint of warm water, or sufSclent to make the flour into a firm dough, and knead until smooth and free from the board and hands. Put the dough back into the bread pan, cover with a clean cloth, and wrap a warmed blanket over the whole to keep from the air. The more muffled you wrap it the sooner the bread will rise. If the temperature has been just right, the bread will be ready to mold into the baking tins in less than two hours. Have the pans cleaned and oiled, divide the dough into loaves which will two-thirds fill the pan, knead light- ly with a little flour on the board, but use no more than you can help. Cover slightly and let it rise again till the loaf looks as large as it should be. Now the oven should be hot- with a firm, steady fire, which will last three-quarters of an hour ; fresh fuel ;ought not to be added till the bread la flushed. Every cook should know just what her oven will do, and be governed accordingly ; if too hot at the bottom, set the pan up an inch ; It too hot at the top, cover the loaf with brown paper ; open the oven as little as possible. When baked, remove the loaf at once from tho pan and put it to cool on a rack, or rest it on one edge. Never cover or allow the bread to sweat in the baking tins ; the crusts will soften as they cool. Good flour and properly made bread will not have hard crusts. When cold, wrap the bread in the bread cloth and put into a tray or into a clean tin boiler, cover, but not air tight. Bread thus made will be good and fresh for several days. Eemakk.— The keen fermenting odor which starts up when the dough is ready for the second kneading is not sour, nor does it need soda. Soda kills the 1 ively quality of yeast. Teast Graham Bread.— Take the remainder of the white flour sponge, a tablespoonful of sugar, and three pints of warm water; mix them with Graham flour Into as stiff a dough ns you can stir well with a large spoon. Bejit it up thoroughly for ten minutes, or, if you cannot manage the spoon, dip the hand into water, and work the dough till it is very smooth. Let It RECIPES. 181 rise two hours, then stir It up and put it Into deep baklner tins, and let It stand till it begrins to rise again. IBake in a quick oven one hour. Graham flour ferments quicker than fine flour, and should not he allowed to rise so long. If, when the bread is cold, it seems too soft, remember, the next time, to mix the dough a little stiffer. The precise consistency cannot be guessed always, as some wheat works softer than others. The sweetening can be left out with propriety. Indeed, I never could see why Graham flour should be sweetened at all, as it has all the sugar of the grain left in, while flue flour has had the sugar taken out in the process of bolting. Bread -vplth Potatoes.— Potatoes assist fermentation, and render the dough lighter and more tender when we wish to make bread in haste. Peel and boil, or steam, a quart of potatoes, mash them very fine, or what is better, press them through a colander while they are hot ; add half a pint of water and a saltspoonf ul of salt, stir them into a batter, and then put in a yeast cake previously softened, or a teaoupful of lively yeast, and make into a dough with two quarts of sifted floiir. Enead it half an hour, put plenty of flour on your board, and knead it until it cleaves from the board with a light tearing sound. Be careful not to let your dough grow very cold while you work it. Divide into loaves, and set to rise in a warm place. Watch the process, and when the loaves are quite light have your oven in good heat and bake three-quarters of an hour. This bread is very nice if well made, i- e., the potatoes made very fine and kept hot, and perhaps the flour warmed also; but it is not so good when stale as that made Trith a scalded sponge. Delicious Biacnlt.— Made in the same manner, only adding half a pint of sour cream instead of the water. Bring the cream to a scalding heat, and put in a teaspoonf ul of soda ; mix otherwise the same. Set to rise in the bowl, and, when light, make into small cakes. Put them close in the pan, and let them rise upward within an inch of the top of the pan and bake. Bnttermlllc Bread.— Put three or four pints of fresh buttermilk into a saucepan and boil it. Stir it pretty constantly while it is heating, to keep it from separating into whey and curd. Have a quart of flour sifted into a suitable vessel, pour the boiling buttermilk on the flour, and scald it thoroughly. Stir until all the flour is mixed, and set to cool. When suifloiently cool add a teacupful of good yeast, and let it rise overnight; in the morning sift and mix into the sponge enough flour to make a stiff dough ; knead well, and set to rise for two hours, then divide into loaves and knead slightly. At this time use as littlo flour as possible. Set to rise again, and bake as soon as light enough". Bake in a. steady oven three quarters of an hour. This is a good sponge for dark, or "runny" flour. The bread will be white and moist. Oraham flour, prepared with scalded but- temilk, mixed a little stifler than where sweet milk or water is used, is very sweet and good. Do not put soda into the milk or sponge. It will be perfectly sweet when it is baked if the yeast is fresh, and if the whole process is carefully attended to at the right time. 182 RECIPES. Sweet Potato Bun*.— Boll and then mash three good-sized sweet po- tatoes with a pint of cream or new milk; mix with as much flour as will make a dough as for bread, adding a teacupful of good sponge or yeast. Knead well and set to rise. Always wrap your blanket closely around the bowl, and place where the wind or cold air does not come if you wish a quick rising. As soon as the dough begins to crack open, mold into small rolls and put close together in the baking pan. When sulflciently light bake la a moderale oven half an hour. Gtrabam Mnffins.— Dissolve half a cake of yeast in a little warm water, scald a quart of milk and pour it into two quarts of Graham flour, stir well, and let it cool sufBciently, then put in the yeast and a spoonful of brown Bug^ar, make a very thick batter, which will heap on the spoon ; set to rise overnight. In the morning have a good hot oven, butter your rings and the pan well with cold butter, flU the rings two- thirds full, let them stand a few minutes in a warm place, then put them in a brisk oven and bake half an hour. Bread Maffins.— Take four slices of baker's hread, and cut off the crust. Lay them in a pan and pour boiling water over them, only just suf&cient to soak them well. Cover the vessel with a cloth, and when it has stood an hour draw off the water, and stir the soaked bread ti 11 the mass is quite smooth, then mix in two tablespoonsful of sifted flour and half a pint of milk, and stir in, gradually, two well-beaten eggs. Butter some muffin rings, sst them in a buttered bake-pan, and flll each two- thirds full. Bake brown, and send to the table hot. Buckvrbeat Cakea.— One quart of buckwheat flour and half a pint of Graham meal. Mix with lukewarm water into a batter, stir in a teacupful of good yeast sponge or a half cent's worth of baker's yeast; mix in an earthen or stone vessel, acd set overnight in a warm place to rise. If the temperature and yeaot have been just right, the batter will be light and sweet, and not need soda. There must have been some mistake if the fer- ment neeCs neutraDzing, and care should be taken to set cooler or perfect the yeast before baking again. Buckwheat Gravy.— Buckwheat cakes are considered rather an un- wholesome dish ; but wo think their unwholesomeness comes from the ex- cess of melted butter and syrup, which is usually eaten with them. Substitute this, at least for the children : Boil a pint of milk and half a pint of cream, put in halt a teaspoonful of salt and two or three largo spoonsful of buck- wheat batter, dip a spoonful and put directly into the boiling milk, wait for It to boil up, and then add another till you get a proper consistency, boil a minute longer, and pour into a tureen or pitcher for the table. Gravies. — Gravies may well take the place of butter and syrup when griddle cakes are to be eaten, simply by boiling a pint of milk or cream and adding a spoonful or two of the batter of which the cakes ate made as a thickening; a little salt and a very little lump of butter may be added. Children are quite as well satisfled with a creamy gravy as with butter. Hygienic Breakfast Cakes.— One pint of fresh oatmeal, one quart of water, let it stand over night. In the morning add one teaspoonful of flne RECIPES. 183 salt, one tablespoonf ul of autrar, and the same of baking powder, and one pmt ot Grabam flour. If the above proportions make a batter too stiff for griddle oakeg, add more water. If gema aro preferred instead of cakes, the addition of a little more flour is all that is required to produce good ones. Oatmeal Bread.— To one quart fresh oatmeal add two quarts of water, let them stand half a day or over night. When ready to bakOj add one quart of fine or Graham flour, half a cup of sugar, one teaspoonf ul of fine salt, two teaapoonsful of beet baking powder; mix with a spoon. No kneading is required. If too stiS, add water. Corn Cakes.— Three cups of com meal, one cup of Graham flour, two teaspoonsful of baking powder sifted together, one cup of cream, and half a cup of milk, one egg well beaten ; stir altogether well and quickly ; heat your gem irons hot ; butter and fill ; bake with a brisk heat. Gem Una or forms do not need to be heated before filling ; they may be oiled and tilled on the table, and put into a quick oven . Iron gem pans should be hot. Grabam Griddle Cakei.— Into one pint of Graham flour and half pint Indian meal mix thoroughly two teaapoonaful of baking powder, and half a teaspoonful of salt, beat up well one egg and mix with one pint of cold water. Into which mix thoroughly the flour as prepared, and fry at once. Gold Medal Com Cabeg. — Mix two heaping teaspoonsful of baking powder and half a teaspoonful of salt thoroughly through one pint of Indian meal and half a pint of sifted flour, beat well one egg and mix in one table- spoonful of brown sugar, half a pint of milk or cold water, and stir in the meal as prepared, to the consistency of a thick batter, steam until half done in a three-pint basin, and finish by baking in a hot oven, or drop into hot cup or gem pans well buttered, and bake in a hot oven. Com Gems.— Mix two heaping teaspoonsful of baking powder and half a teaspoonful of salt thoroughly through one and one half pound ot sifted Indian meal; stir the meal as prepared slowly into one pint (more or less) of sweet milk or cold water, so as to make a very thin batter, place in hot gem tins or cups, let them stand five minutes in a warm place and bake in a very hot oven. » Sqnaah Cakes.— Mix Graham flour with half its bulk of stewed squash, or pumpkin, and add mi'.k enough to make a thick batter, about a cup of milk to each cup of squash. Putin one teaspoonful of baking powder mixing it well with the flour. Cook on a griddle. Boston Brovrn Bread.— Take three pints of Indian meal, sifted, and one quart of rye meal, sifted. Stir Into the corn meal one teaspoonful of salt and one teacupful of molasses, and wet it to a batter, as thick as that used for griddle cakes, with boiling water; then set it aside to cooL Btir one large coffeecupful of sour milk, or buttermilk, into the rye meal, addtoitoneieaapoonfulof aoda dissolved in two tablespoonful of boil- ing water, and boil on the stove for two minutes, or until it is in alight froth. Mix together the corn and rye meal batter with the hand, beating it well. i,et it stand for fifteen minutes, then turn Into an iron bake kettle, and 184 RECIPES. bake for three or four hours. This will make a lar?e loaf of bread, but it is better to bake it all in one pan, as a very thick, hard crust forma over the whole, and if one likes, it can be partly removed while hot, and eaten with milk or cream, for it makes a very palatable rilsh for breakfast or supper. We prefer to make brown bread, however, by steamingr it in a large tin pudding dish for three hours, placing the tin in a kettle of boiling water, and not letting it boil over the top of it. Then it is put into the oven for another hour; and this way of cooking it will form a crust that is easily eaten, and gives the bread a delicious flavor, it will also remain moist for several days. When it is two or three days old It is much improved by being warmed in the oven or toasted. Apple Bread.— Weigh one pound of fresh, juicy apples, peel, core and stew them to a pulp, being careful to use a porcelain kettle or a stone Jar, placed inside an ordinary saucepan of boiling water; otherwise the fruit will become discolored ; mix the pulp with two pounds of the best flour ; put in the same quantity of yeast you would use for common bread, and as much water as will make it a fine, smooth dough; put into an Iron pan, and place in a warm place to rise, and let it remain for twelve hours, at least Form into rather long-shaped loaves, and bake In a quick oven. Oatmeal or Scotch Pnffg. — One quart of sweet milk, three well-beaten eggs, two and a half cups of oatmeal, one and a half cups of Qraham flour, and a little salt. Use a medium-sized cup. Heat and oil the gem pans and bake in a quick oven. Oraliam Floiir Piiffs.— One quart of sweet milk, two eggs, flourto make a thin batter, All the gem cups two-thirds full and bake in a quick oven. Bread Tvith 'Wet Teast. — For four loaves allow four quarts of flour, one large cupful of yeast, one tablespoonful each of salt, sugar and butter, and one quart of warm milk or milk and water, mixed. Pour a trifle of boiling water into a large breadpan containing the shortening, salt and sugar, and add the quart of warm welting and the yeast. Stir in slowly half the flour, heating well to thoroughly incorporate the yeast, cover it first with u clean cotton cloth, then a woolen blanket, and set to rise in a temperature of about 75°. If it set before bedtime it will be ready to mould by seven the next morning. When light enough, stir into the sponge most of the remaining flour, and turu out on a well-floured mould- ing board. Flour the hands and knead lightly from fifteen minutes to half an hour in order to give the bread a fine, even grade. Divide into fotr loanes, put in pans, cover from cool air and draughts, set by the stove and let them rise nearly an hour, or till they are double the first size. Bake in • an oven warm enough, but not too hot, fifty or sixty minutes. A brick- shaped loaf, baked in tin, is best. Fleischmann's yeast rises so rapidly that It set early in the morning it may be baked by noon or a little after. — Helen Campbell. "Whole "Wheat Flour Bread. — One quart of flour, one quarter of a oake of compressed yeast, one pint of warm water, and half a teaepoon- ful of salt for one loaf of bread. Put the flour In the mixing-pan, taking RECIPES. 185 care to have the flour thoroiisrhly Trarmed first ; next add the dissolved yeast, then the salt. Pour In a portion of the water and gradually stir in the flour till all is added, with sufttoient water to make the whole into a stiff batter. Put it toriseover-nishtin a moderately warm place, and in the morning it will be ready for the oven without further manipulation, other than pouring it into the baking-pan. Bake in a fairly hot oven for about one hour. When mixed over-night, let it be done as late as possible. In making a large batch of bread, one yeast cake is sufficient for eight loavo'J or more. This will answer for Graham flour or white flour bread equally well— Jlfrs. Jones. Boston Bro-vrii Bread.— No. 3.— Sift together half a pound each of rye and wheat flour, one pound of corn meal, one heaping teaspoonf ul of salt , a heaping tablespoonful of brown sugar, and one of baking powder. Wash, peel and boil two medium sized potatoes, rub them through a sieve, thin the potato with nearly a pint of water, and use this to make the bat- ter. Pour it into well-oiled molds that have tight covers, set them in hot water to within two inches of the top of the molds and let them simmer one hour. Then take out of the water, remove the cover and place them In the oven thirty minutes. — C. Boston Bro-*vn Brend, Stt-amed. — Prepared in this way it is a very good breakfast dish. Cut the slices an inch thick, and let them stand over night to dry slightly. In the morning put them in the steamer, which place In a pot of fast boiling water for twenty minutes. Butter them when taken out, and serve with a poached egg or not, as desired. Corn Meal Cafce.— Sif t one pound of corn meal, add a scant teaspoon- ful of salt and two teaspoonfuls of baking powder. Beat up three eggs, add to them a pint of milk, stir into the meal, add one gill of molasses, flavor with ground cinnamon, oil the baking tins, half fill them with batter and bake till well done.— C. Graham Muffins.- Sift one quart of Graham flour, half a teaspoonf ul of salt and a heaping tablespoonful of best baking powder, add two ounces of cream and two eggs, beaten, and milk enough to make a thin batter ; mix. Half flll the muf9n rings and bake in a quick oven. Shredded oats, used in place of Graham flour, will also give excellent muffins.- C. Corn Bread.— Sift half a pound each of com meal and best gluten flour, add a scant teaspoonf ul of salt and a scant tablespoonful of best baking powder. Beat together one ounce of powdered sugar, two eggs, and one ounce of butter, and add to the flour; use nearly a pint of milk to make a thin batter, and bake in a hot oven till thoroughly done. Com bread even slightly underdone is not wholesome.— C. Hoe Cake*.— Stir into a pint of boiling milk a teaspoonful of salt, half a pint of com meal and a teaspoonful of molasses; mix. Four it on n hot tin and bake before the fire. Sugar may be used if preferred, and eggs are sometimes added, but it will not then be a true hoe cake.— C. 186 RECIPES. Olntena Gems.— To half a pint of glutena add half a teaspoonful of salt a tablespoonf ul of sugar and half a pint of flour, and mix well. Beat to- gether two eggs and a pint of milk, add to the flour and mix quickly. Lastly, add a heaping teaspoonful of baking powder, pour the mixture Into hot, greased gem pans and bake half an hour.— C. I>Iaize Muffins.— Mix together one pint of hot milk, one pound of maize, one teaspoonful of salt, and one ounce of butter; let it cool, then add three whisked eggs, one ounce of sugar, two teaspoonfuls of baking pow- der, mix thoroughly, half fill the muflBn rings and bake in a hot oven.— C. Coyn Bread.— Mix one pint of corn meal, half a pint of best Graham flour, half a teaspoonful of salt and two teaspoonfuls of baking powder. Beat np one egg, one teaspoonful of sugar and a half pint of milk ; add these to the flour and meal. Mix the batter well, pour it into deep pie tins, and bake till done.— C. Potato Blscttlt.— Select six long, amoothskinned potatoes and bake them ; when done, scoop out the inside of each and rub it through a sieve to bave it perfectly free from lumps, add to it the yolks of six eggs, well beaten, the grated peel of one lemon, and a quarter of a pound of sugar. Beat the mixture until quite light. Beat the whites of the e.?g3 to a firm froth, and whisk into the paste, half fill oiled small paper cases with it and bake in a moderate oven twenty minutes.— C- Boston BroTvn Bread Butter Cakes. — When this bread has been out off and its drying prevents its being acceptable at the table, put tlae slices in the oven and dry them out moderately well, then grate them, and to each pint of their crumbs add a pint of hot milk and an ounce of butter; let the mixture stand until cool and rub through a coarse sieve. Beat three eggs well and add a scant teaspoonful of salt and half a pint of flour. Work the mixture thoroughly, and if not thin enough to pour from the lipped bowl, add a little more milk. Finally, add a scant tablespoouful of baking powder, beat and cook on a well-greased griddle.— C. Hominy or Rice Oriildle Calces.- To a cupfui of rice or hominy boiled soft, beat in while warm, a tablespoouful of butter When cool, mix with two eggs, one cupful of milk, one half a teaspoonful of salt and flour enough to make a thin batter, or use one egg and make a stifEer batter. It may be baked either as griddle cakes or waffles. Rice 'Waffles.- Eub through a sieve one plat of warm, boiled rice, add to it a tablespoouful of dry flour, two-thirds of a teaspoonful of saic, and two teaspoonfuls of baking powder. Beat separately the yolks and whites of three eggs; add to the yolks three guls of milk work 't into the flour then add an ounce of melted butter: beat the whites ot the eggs thoroughly, mix the whole together Heat the waffle iron and oii it even- ly, pour the batter into the half of the iron over the range until nearly two-thirds full, cover, ailow to cook a momeut, then turn and brown slightly on the other side.-C. Green Com Fritters. -Cut through the center of each row of kernels, then press out the center pulp with the back of the knife. Beat two eggs RECIPES. 187 thoroughly, and add to them a heaping saltapoonful of salt, a pinch of cayenne, one pint of com pulp, and flour enough to make a moderately stiff batter. Drop the batter in smoking hot oil by tableapoonfuls, and brown them evenly. Oat Flalce Qrlddle Cakes.— One pint of oat flakes, a teaspoonfui of salt, an ounce of melted butter, two cg^s well beaten, a scant pint of milk mix well and stir in a tablespoonful of flour. When the lirriddle is hot oil it slightly; pour from a large spoon on the griddle; continue until the griddle ia covered with small cakes, then turn the first one, and so on until all are done. Apple Fritters.— Peel, core and slice four large apples; dip the slices into a batter of eggs, flour and milk, and fry in hot oil, Indian Griddles.— Two cups of meal, one of flour, one of milk, one of water, one egg well beaten, two teaspoonfula of cream yeast, sifted into the meal and flour. Mix and bake on hot griddles. Grraliam Gems.— You are supposed to have the baking irons or "set- ting" for these gems, else no success can be obtained. They are to be bought of hardware dealers ; at least no kitchen is furnished without them. These gems are displacing all other kinds of coarse bread on our table- They can be eaten with butter or without butter, hot or cold, morning, noon and night. They are as handy as crackers ; are just what you want for children's lunch, and to fill in when you are making up a picnic basket. They are not only hygienic, but are good in the mouth. Tbey have an almond-like sweetness, and their fiber is like that of nut-meats, giving the teeth just the exercise they need. No taste of " emptyings." But to our receipt, which will not be half as long as this preamble. Put the irons in the oven, where they will get hot by the time you have mixed the gems. Then take milk and water, half and half, and stir in Graham flour, No. 1, till you have a batter that will "drop from the spoon and not run." Stir very thoroughly, the more the better. Drop into the hot irons and bake immediately. If you are quick you can take the irons out of the oven for better convenience in filling. The oven ia the main point. It should have a solid heat, and bake as fast as it can and not burn. " If at first you don't succeed, try, try again." Make the batter a little thicker or thinner, the oven a little slower or quicker (quicker more likely). There is a way, and you will find it, and then be able to repeat your success as often as you wish. IVbeat Meal Unleavened Cakes (Gems). — To one quart of soft, cold water, add, by degrees, three pints of coarsely-ground wheat meal. Stir rapidly, with a large spoon, three or four minutes, so as to incorporate a large amount of atmosphere. Dip out into iron baking molds, which have been heated hot and oiled. Bake immediately in an oven as hot as it can be and not burn, for twenty or twenty-five minutes. Diminish the heat after fifteen minutes. Iron molds are better than tin. The small size, about three inches in length, and one and a half in width, ia better than the larger sizes. The proportions of water and meal in this formula are 188 RECIPES. for white wheat. For red wheat a little more meal iB necessary. One-sixth com meal is an improvement, in which case it needs a heaping measure of meal to the water. OatmeBl and Graham Gems.— Mix equal parts of fine Irish oatmeal and Graham flour into a thick batter with milk and water in equal parts, fill hot gem irons and bake with a brisk heat. Very sweet and tender. ■W^heat Meal Rolls.— Pour boiling water on unbolted wheat meal, stirring rapidly wilh a strong spoon or stick. The dough should be scarcely stifT enough to retain its shape. Of this take portions about the size of a hen's egg, and roll It into a round form three or four inches in length ; a plenty of flour to prevent sticking. Bake at once. The coating of floui prevents the escape of air from the dough, as the sudden heat of baking expands it, thus making the rolls so much lighter. Let them bake in a very hot oven. SnoTT Cakes or Bread.— First cool a wooden bowl, in this put the de- sired quantity of corn or unbolted wheat meal, mix with this twice or three times as much clean snow. It now appears like dry meal. Put some on a hot griddle ; if too dry so turn well add more snow ; if too wet to be light add more meal ; when just right bake the same as batter cakes, or put it in a pan, about two inches deep — rounding it from the edge— and bake in a quick oven twenty minutes. Corn Caltes.- Pour hot water on com meal to make a stiff batter, and let it stand over night. In the morning add milk to thin it, then stir in Graham flour, in which is a little baking powder, until it is the right con- sistence for baking. Bake in gem pans, and they will be light and nice, with half the usual quantity of yeast powder. Com Meal Breakfast Cakes.— For two baking tins take one and a half pints of coarsely-ground corn meal ; add water almost boiling, but not enough to wet quite all the com meal ; add cold water, a little at a time, stirring thoroughly between whiles, until you have it so thin that it has a tendency to settle as you pour it into your pie tins. It should not be more than half an inch deep in the tins, and it should bake quickly In a hot oven. Corn Cake, -with Fmlt.— Pour one quart of boiling water on one quart of corn meal, and stir quickly. Wet the hands, and form the dough into small round cakes one-half an inch thick. Bake in a hot oven. The addition of a few raspberries, huckleberries, or any other sub-acid fruit Is a decidbd improvement. Sweet apples, chopped line, are also excellent. Corn and Rye Biscuits.— Pour boiling water on coarse yellow corn meal, and stir to the consistency of a thick batter. Immediately adO coarse rye meal to make into a very soft dough; form into small, flat biscuits (fifteen to a baking-pan) with the hands frequently wet in cold water, and bake immediately in a hot oven. They are very nice fot variety, and are best made of equal parts of corn and rye. Bake thirty minutes or more. RECIPES. 189 'Wheat Sleal Crisps.— Wet unbolted wheat meal with boiling' water, and torm a stiffl dough. Oil or sprinkle flour on a nice sheet of Iron - the bottom of a smooth sheet iron pan would answer— on this roll out the dough as thin as possible, mark into convenient squares, and bake in a slow oven. When rightly baked they will not curl or blister. Invalids with the poorest teeth, whose state of health may require dry food, can eat them. ■Wheat Meal Biscuits.— Pour boiling soft water upon coarse wheat- meal, stir with a spoon to a dough as soft as it can be managed, by the exercise of skill, upon a molding board. Boll to an inch in thickness, cut with a biscuit cutter, prick and bake immediately in an oven hotter than is necessary for the two preceding. It will take halt an hour to bake. If made of red wheat it must be stifler and be baked longer. Good ITnleavened Bread.— Take half the loaves you intend using, and pour on boiling milk (be sure it boils) ; have it about the consistency of batter that you would have for making pancaljes; let this stand till cool enough to work; then knead in the rest of your flour, just sufficiently stiff to mold on a board. One hour in a middling hot oven is sufficient for baking. Dr. Jenkln's Graham Crackers.— Procure the whitest and cleanest wheat (Minnesota is best), have the crackers made by a baker. Mix with iiothing but pure, soft water, and thoroughly reduce the mass in a baker's break, as for making other crackers. Have them rolled very thin, no more than half as thick as soda crackers, cut in the form and the size of soda crackers, and bake quickly until a pale yellow. These will keep six months if plaopd in a dry, cool, sweet store room. They are fresher and more tender to place them in a hot oven a few minutes before bringing them to the table. Graham Crachers.- Wet the best Graham flour with cold milk, adding about a fifth proportion of thick cream, or a little butter if cream is not to be had. Mix as soft as can be handled ; knead very thoroughly, say fifteen or twenty minutes ; roll thin ; cut in three-inch square cards ; lay so they will not touch each other, on a hot sheet-iron pan, and bake quickly, say ten to fifteen or twenty minutes, according to thickness. Handle carefully while hot, and pack away, when cold, in tin cans or stone jars in a cool, dry place. Apple-Corn Pone.— Pare and chop fine a quart of sweet apples. Scald a quart of corn meal with a pint of boiling water ; add new milk enough to make a stiff batter, then stir'in the apples. Bake slowly in a close vessel three houts. Butter the dish well. This is very nice, boiled tJe same length of time in a pudding-mold or bag; but it is never so good as when baked in an old-fashioned kettle with a close-fitting lid, with live coals from the fire heaped on top and under the kettle. The thick brown crusts are delicious, with cream or milk. Steamed Bro-wn firead.— One quart of rye meal, one pint of Indian meal, one cup of molasses, one teaspoonful of sifted cream yeast stirred in 190 RECIPES. the molasses, a UtHo salt. Stir soft with cold water, steam three hours, and dry off In the oven fifteen minutes. Brown Brond.— The sweetest bread ever made.— Take three pin1s nf eoarse yellow com meal, scald it with three pints and a half of boiling water, add two pints of coarse rye meal after the corn has cooled. Kncp-.d thoroufirhly with the hands. Take it out Into a stoneware crock, or pot, which is a little larger at the top. The quantity here given will take a vessel whicii holds five or six quarts. Place it immediately in the oven aCtcl smoothing over the top with a spoon frequently dipped in cold water. Cover with a stone or iron plate, and have but little heat in the oven. It should take three hours to beg-in to bake, then bake slowly four hours. Leave the loaf in until the oven cools off, if It Is several hours longer. It should be dark colored, light and flnn, with u good soft crust. Around- bottomed iron kettle will do to bake Itin. Y.nnkce Brown Bread.— Take equal quantities of rye and corn menl, and mix with water, making a dough that can be kneaded. Work with the hands until It loses its stickiness, and will readily cleave from the fingers. Let it stand several hours, or over night, and bake in loaves, in covered dishes, in a moderate oven, from three to five hours. Or, it may bo steamed three hours, and baked one. Coarsely ground meal is better than fine for this kind of bread. Apple Brown Bread.— Work equal parts of corn and rye meal into stewed apples until the entire mass Is thoroughly mixed, and bake as above. Or, thin with water to a batter, and bake on a griddle. Ho-w to M'llie Oatmeal Cakes.— The Rural Cyelopedia gives the fol- owinp; recipe for making oatmeal cakes. Well made they are delicious. "As much meal as will make a sheet twenty-four or thirty inches in diameter and one-elghih of an Inch in thickness, is put into a wooden basin, with a sufficiency of water for working the meal Into a light paste. The meal and water are mixed by the fingers of the right hand, while the basin is turned constantly round by the left hand, till the paste Is made ; the paste is then turned out on a clean board or table, and alternately kneaded with the knuckles of both hands, sprinkled with meal, gathered up, kneaded and sprinkled, and kneaded again and again, till it becomes a well kneaded and homogeneous dough; the dough is then flattened out with the knuckles into a circular cake of half an inch, or less, in thickness, and immediately afterward distended with a roller into .a sheet of .about one-eighth of an inch in thickness; and the sheet is then pared ro'ind the edges and cut into three or four parts from the center with a knife. The parts of the out sheets of dough are fired, or half baked, first on the ono side and then upon the other, upon a thin circular plate of Iron, caiieci a griddle or girdle; and then they are toasted, or whole baked, by being placed on tneir edge on a toaster close before the fire, with first the ono Bide and then the other exposed to the heat. Butter is sometlmrs mixed with the paste to render the cakes 'fresh' and highly relishi'ble, and occasionally a few caraway seeds are also added, but In the estimation of racy, unsophisticated cake-eaters, all such admixtures are abomi- nations." RECIPES. 191 A Sootohman, in reference to these cakes and oatmeal generally, says : " The favorite aooompauiment to this is sweet milt, dipped with the spoon, (which has previously been lalien up and contains a portion of the porridge) out oC a separate dish from the porridge." OAtmeal Breakfast C.ilies.— This is made of No. 3 oatmeal, with water enough to saturate it, and Utile or no salt. Pour it into a baiting tin half an inch or three quarters deep, shake it down level, and when this is done it should be so wet that two or three spoonsful of water will ran freely on the surface. Put It in a quick oven and bake twenty minutes. Bit warm. It will be as light and tender as the best '■Johnnie cake," or else you have wet it too much or baked it too long. This Is one of the most accommodating baked dishes that can be made. lt>will do very nicely with a little longer time if the oven is not quite hot. If it will not bake there at all, pour it into a f ryingpan, cover it close and set it on tha top of the stove, where it will even bake in fifteen minutes. for a hurried breakfast and a slow coal Are it is invaluable. Scarcely any wholesome thing in the whole bread line can be prepared more readi- ly. It can be made still thinner and baked quicker. It is good either crisp or moist. For emergencies alone every housekeeper will find it convenient to be able to make this breakfast cake. Many use oatmeal mixed with buckwheat, wheat or corn for griddle cakes. For this use I prefer it cooked first. Take, say half a pint of the porridge or the mush, diffuse it in one quart of water, and add the wheat meal, sifting it in and stirring slowly. Oatmeal Cake.— Take one pint of oatmeal, and just enough warm water to stir up a batter like griddle cakes. Pour it into a shallow baking pan, and bake for twenty minutes in a hot oven. Or, if preferred, bake it in small cakes on the griddle, first putting in a handful of wheat fiour and a little more water. The cold porridge will also make delicious griddle cakes. Oatmeal Cracknels.— Take the finest quality of oatmeal, and stir in barley water enough to wet it through; let it stand twenty minutes to swell, then roll it out to a quarter of an inch in thickness, first flouring the board and rolling pin with wheat flour. Cut it with a biscuit cutter and bake in a moderately hot oven, as these cakes will burn quickly, and only require to be of the slightest brown. They will snap easily between the fingers, and are delicious, requiring no butter to make them palatable. If put into a close jar they will keep for several months. In the Highlands of Scotland they preserve their cracknels, or bannocks, as they call them, in the barrels of oatmeal for a year or more. Another way to make cracknels, is to mix oatmeal to a stiff batter with cold water, and let it stand several hours. Or mix with sweet milk and let it stand until it swells (do not let it sour), then pour it into baking pans and bake twenty minutes. They should be oue-lourth of an inch thick, and a light brown color when done. Oatmeal and Cocoannt Cracknels.— Oatmeal mixed with grated cocoanut produces a very attractive cake to both old and young. Take 193 RECIPES. three lieapinff tablespoonfuts of gratea oocoanut, or two of the prepared " das3icated " oocoauut ; add to it halt a pint of the fiaest oatmeal and two heaping tablespoonfuls of sugar; stirit into one gill of boiling water, and mix it thoroughly together; turn out on the rolling board, well floured, and roll it as thin and out out as for common cracknels, put a bit of citron and half a dozen currants into each cake, sticking them into the dough. Bake in a slow oven and watch carefully lest they brown a shade too deep. To make them crispy let them stand a day or two in an uncovered dish. A very palatable pio crust can be made from the dough of oatmeal crack- nels by wetting it a little thinner; or in preparing it, add just half the measure of meal in hot water. Add no butter or lard, simply a little salt ; roll out thin, and make the pie of cooked fruits, as this kind of paste bakes very quickly, and it the fruit requires cooking it would become too hard and brown. Most persons who eschew all kinds of pies cftn eat those made ot oatmeal without fear or trembling, and they will soon learn to consider oatmeal an invaluable addition to their tables. Hominy -wltli Cre.-im.— Wash the hominy thoroughly in one or two waters, then cover it with twice its depth ot cold water, and let It come to a boil slowly. It it be the large or coarse hominy, simmer six hours ; if it be the small hominy simmer two hours. When the water evaporates, add hot water ; when done it may be eaten with cream or allowed to becomo cold and warmed up in the frying pan, using a little oil to prevent burning. -C. TOASTS. Cream Toast.— Boil a pint and a half of cream or new milk and thicken with a tablespoonf ul of flour or corn starch, add a little salt. Toast slices of stale bread quickly, of an even brown on both sides, lay them in the toast dish and dip over them a plentiful supply of the hot thickened cream ; add another layer of toast and then more cream. Anotlier TVay.— Cut smooth slices of stale hread less than half an inch thick, toast a deUcate brown, put the plate into the oven and heat it quite warm, lay the toast into the plate and pour over it cold, sweet cream, and the toast is ready to be eaten. For invalids and children with dainty appetites, this is very nice and easily digested. Some light fruit jelly will add to the relish and it will stiU be wholesome. Wheatema Toast.— This is a most excellent preparation of wheat, as it can be used in a variety of forma. Made into a porridge the night before, and when cold cut in slices and toasted, then buttered. It is a very good breakfast dish.— C. Egg Toast.— Break the eggs carefully into water boiling hot, but not really boiling. Let them simmer till they are delicately cooked or till the yolks are covered with a white film, then take up with a skimmer and lay on slices of buttered or cream toast. Salt the water In which the eggs are boiled, and see that it covers the eggs. Butter and pepper may be added on the table. RECIPES. 193 Toasted Oatmeal Crackers. — These crackers may be purchased from the grocer. There are two varieties, the American and the imported Scotch; The latter have a peculiarly strong oat flavor, appreciated by some and disliked by others. They should be slowly toasted and immediately but- tered with the nicest of fresh butter. They are most acceptable to those who dislike hot or fresh bread.— C. Onion Toast.— Boil some onions of moderate size ; change the water twice in boiling ; salt In the last water. When nicely done take out with a skimmer. Make a gravy such as you make for cream toast. Toast slices of bread, lay them in a dish, put the onions on the slices, one on a slice, and pour the gravy over both. Note —The onions will cook in half the time if you out them into three or four slices before you put them into the water. Oatmeal Toast.— Prepare the oatmeal the night before it is wanted, as previously given, and keep it on ice overnight; next morning cut it in slices, and place them between the wire broiler, which should be previously rubbed with butter to prevent sticking. When nicely toasted on both sides, rub a little butter over the slices and serve.— C. Rlee Toast -witb Poached Slsga.— Boil the rice the night before it is to be used ; put it in a bread-loaf pan and keep on ice ; the next morning cutitinslioes, brush a little melted butter over the broiler and the sliced rice and broil, or rather toast before the Are. When done butter the slices, place on each a poached egg, and serve.— C. OlVIELEiTS, ETC. It Is better to make two or three small omelets, than one very large one. Break the eggs separately ; put them into a bowl and whisk them thor- oughly with a fork. The longer they are beaten the lighter will the omelet be. Beat up a teaapoonful of milk with the eggs and continue to beat until the last moment before pouring into the pan, which should be over a hot flre. As soon aa the omelet sets, remove the pan from the hottest part of the flre. Slip a knife under it to prevent sticking to the pan. When the center is almost firm slant the pan, work the omelet in shape to fold easily and neatly, and when slightly browned hold a platter against the edge of the pan and deftly turn it out on to the hot dish. Salt mixed with the eggs prevents them from rising, and when it is so used the omelet will look flabby, yet without salt it will taste insipid. Add the salt just before fold- ing and turning on a dish.— C. Asparagus Omelet.— Boil six stalks of asparagus, drain and cut them into short pieces. Dissolve half a teaspoonf ul of flour in' a little cold water. Add an ounce of cream, whisk the flour into it ; when smooth add salt and the asparagus. Break four eggs, beat them up with a tablespoon- ful of milk and turn them into a hot omelet pan. Before completing the fold add asparagus, turn it deftly out on a hot dish and serve.- C. 194 KECIPES. Poached Eggs.— Fill a shallow saucepan or spider nearly full of salted water and when it comes to a boil slip in the eggs, which have been first carefully broken into cups, so that tho yolks remain whole. When the whites have become firm take up with a skimmer and serve on a hot platter with a bit of butt9r oa each ejg-. Poached eggs, each on a separate slice of toast, make an excellent breakfast dish. Eggs and Tomatoes. — To half a can of tomatoes, steamed and mashed smooth, allow four or ffve 03:;.^ which are poached as above. When they are sufflelently cooked dish t!ie tomatoes upon previously prepared siloes of toast, wltli one egg upon each slice. If the ezg^ break in the transfer there will be no harm. Dropped Eg5s.— Have ready a saucepan of boiling water. Drop fresh eggs carefully into the water so as not to break the yolks. Let them stand where they will keep hot, but not boil, until the white sets. Toast slices of bread and lay in a dish, and pour over it a gill of hot cream with a little salt ; then take out the eggs with an egg-slice or tablespoon, and put on to the bread with parsley, if you like. Baked Omelet.— Boil half a pint of cream, or rich milk ; beat six eggs thoroughly— they will be nicer if the whites and yolks are beaten sep- arately ; have a deep disli hot and buttered carefully ; stir the beaten eggs^ with a little salt, into the cream; put all quickly into the dish, and bake from five to ten minutes, depending upon the condition ot the oven. It should be slightly browned, and taken directly to the table in the dish. Scrambled Eggs.— Have a spider hot and buttered. Break as many eggs as you wish to cook into a dish, being careful not to break the yolks. Slip the eggs into the spider, sprinkle over a very little salt, and add a lump of butter the siae of a nutmeg for half a dozen eggs, or three tablespooufuls of rich cream. When the eggs begin to whiten, stir them carefully from the bottom, until cooked to suit. The yolks and whites should separate, though stirred together. Care should be taken not to have the spider too hot. Baked Eggs.- Take a common white dish with a smooth bottom, and large enough to hold thi eggs you wish to cook; do not crowd them. Set the dish into the oven till quite hot, then butter it ; have the eggs broken, and slip them carefully into the dish ; sprinkle a little salt over them, and put directly into a quick oven and bake three to five minutes. Butter and pepper may be added, if desired, when they are cooked. A tablespoonful of cream to two eggs, when they are first set to bake, is nice. Each egg may be dropped into a buttered muffin or gem tin and cooked separately. PREPARATIONS OK CHEESE. Cheese and Bread Toast.— Grate half a cup of good cheese — use your crumbs and dry pieces— mix with it one cup of grated bread and the yolk or one egg, half a spoonful of butter, and three spoonfuls of rich cream. Add a salt spoonful of salt, and a sprinkle of cayenne and mustard if desired. RECIPES. 195 Toast two or three slices of bread, spread the cheese mixture on quite thick, put into the oven a minute or two, and send to the table hot. Or lay on a top slice, and make a sandwich. Take a sharp knife and out into four pieces. Cottage Cheese.— This is a farmer's dish, but should and would be eaten and appreciated by all classes if they knew how wholesome and and digestible it is. Those who have plenty of milk and make butter, have an abundance of sour or clabbered milk daily, clean and fresh. Skim thf? cream off for the churn, and set a e:allon or two of the milk on the stove in a mUk pan, and let it gradually warm till it is lukewarm all through. Stir it occasionally to prevent its hardening at the bottom, and when it is a little warmer than new milk, and when the whey begins to show clear around the curd, pour it all into a coarse thin bag, tie close, and hang up to drain. Let it hang two or three hours in a cool, shady place, then take from the bag and put in a covered dish and set away from the heat . When preparing the rest of a meal, mix with the curd rich sweet cream, sugar and nutmeg. Some prefer salt and pepper, but the sugar gives it the place of fruits or acids. This preparation of milk will often be found most salutary and wholesome for dyspeptics and weak or delicate stomachs. The clabber is also very nutritious and easily digested. S AND Vv^ICHES. Sandwiches are very useful to put in your bag or your pocket when you are not likely to be able to procure your usual meal. Cheese SandTPlclies.— Take two-thirds of good cheese, grated, and one- third of butter ; add a little cream ; pound all together in a mortar ; then spread it on slices of brown bread or gems ; lay another slice over each ; press them gently together, and cut in small square pieces. EgS Snudiivlehes.— Boil fresh eggs five minutes; put them in cold water, and when quite cold peel them, and after taking a little of the white off each end of the eggs, cut the remainder in four slices. Lay them between brown bread and butter. Omelet Sandwiches.— Take four eggs, two tablespoonfuls of bread crumbs, and one half ounce of chopped parsley. After beating the eggs well, add the bread crumbs, then the parsley, and two tablespoonfuls of water. Season, and fry it in small fritters, and when cold put them between brown bread and butter. VEGETABLES. All green vegetables should be as fresh as possihle. Put them Into cold water with some salt in it, for about ten minutes, to clear from soil or insects. If not quite fresh, let them remain in the water some time longer; 196 EECIPES. drain in a colander, and put them into a pan with plenty of boi)ing water adding salt, and a small piece of soda; cover the pan till boiling, but not afterward; then boll quickly, and carefully remove any scum which may rise. Do not allow them to remain in the \7atek- after they are done, but immediately drain them in a colander, and finish each liind, as directed in recipes. Peas and spinach do not require so much water as most other green vegetables, but only just sufBcient to cover them. Cauliflowers and brocoU require especiaJ care in boiUng, as the flower is easily broken and its appearance spoiled; boil them quickly for a few minutes, and then moderately till tender, which may be easily ascertained by trying the stem with a fork. All vessels used in cooking vegetables should be particularly clean. Soft is preferable to hard water in cooking all kinds of vegetables. Potatoes are in universal use, and yet how few know how to cook them well. "A well-boiled potato is a thing purely ideal— it has never come out of the pot, in the experience of living man." This is too strong ; butthere is very much room for, and need of, improvement in the science of cooking a potato- To do it well, the matter must be studied, and not performed by routine. They difEer very much, even those grown in the same field and from the same seed. A good potato, well cooked and served up, is a lux- ury, which, unfortunately, few people know how to secure, or will not give themselves the trouble to do. Potatoes.— Those grown on virgin soil, of a middle size, and floury, are to be preferred. They ought to be as nearly as possible of one size, well washed, but not pared. They should be put into a vessel of cold water for an hour, then put into fresh water, and boiled in a kettle or saucepan, closely covered, in the most expeditious manner possible; or they should be steamed, which would be still better. If boiled, no more water should be used than merely to cover them, as they produce a considerable quantity of fluid. When they are done, the water should be instantly poured ofl', and the kettle containing the cooked potatoes be placed on the side of the fire with a cover on, and a cloth over them, until the steam is absorbed, and they are quite dry and mealy before being sent to the table. B.tked Potatoes.— Have a hot baking oven, select and wash potatoes of uniform size, and put them moist into a clean oven. Do not open the oven if you can avoid it for half an hour ; try if they are done in a towel. Eat them hot. Baked potatoes are preferable to all others, because the starch in them is partly converted into dextrine and easily digested. Potato Balls.— (For Breakfast).— Boil and mash a double quantity of po- tatoes for dinner, season ^vith sweet cream and a little salt; work in two fresh eggs to a quart. Mold inl o little balls, prick the tops, and lay away in the cold on a plate. In the morning put on baking pan and set inthe- oven until done to a delicate brown, which requires fifteen or twenty minutes. DIasliefl Potatoes should be left in the kettle after draining and drying as a'jove, and mashed thoroughly over the fire ; add a little milk or cream, and they will be light as a sponge and white as flour. Never put butter Into them. They may be beaten light with a fork, piled lightly in a vege- EECIPES. 107 table dish and browned In ihe oven. The escaping steam makes them light and feathery. Potatoes witli Cream. — The mistake usually made in preparing this excellent dish is, that many economical housewives use cold boiled pota- toes, left from the preceding day. True economy would have been in boil- ing just enough for each meal, but for potatoes with cream, see to It that they are boiled, and afterwards cut up while warm, and seasoned. Boil half a pint of cream, add to it a walnut of butter, and add the potatoes to it. If milk is used, it may be thickened a little with flour.— C. Haali Cream Potatoes.— Cut up three hot boiled potatoes in small dice, add to them half a pint of boiled cream, and a little salt. Put it in a small deep dish or pan, cover with bread crumbs or grated cheese, add a pat of butter to the latter, and bake to a light brown.— C. Potatoes au Gratln.— Cut up two warm boiled potatoes, put them in a small round tin, and add cream enough to cover them, half an ounce of butter, salt, and sprinkle over them a thin layer of bread crumbs, and over this a liberal quantity of Parmesan cheese ; place a walnut of butter on top and bake to a nice brown color. Scalloped Potatoes. — Butter a two-quart yellow or white pudding dish In which the potatoes arc to be served. Half a dozen large potatoes, pared and soaked in cold water for two hours are then sliced very thin and laid flat on the bottom of the dish. Moisten with a little rich, new milk, or milk and cream, melted butter, and sprinkle with a trifle of salt. Fill up the dish with slices in the same way, taking care to have enough milk to allow for cooking away. Cover with a baking tin, and set in a moderate oven one hour and a half before dinner. Look at them occasionally, and if they seem too dry, turn in a cupful of hot milk which has been kept on the stove for this purpose. Half an hour before dinner, remove cover and brown. This preparation makes a rich, creamy dish, which is just as good warmed over as when first cooked. Steam Squasli. —Squash cooked in a steamer over a little water is much nicer than when boiled. I never boil squash. It may be cut in large pieces and cooked in a kettle with a small steamer in the bottom and half a pint of water ; fUl the kettle with squash and keep closely covered till well cooked, taking care not to let it burn. A very hot flre is not so good for cooking as a slow, moderate heat. May be placed on the table warm or cold, mashed or not, as preferred. Many kinds of squash, especially late and winter squashes, are better baked than any other way— they are quite equal to sweet potatoes when baked in a close kettle so as to partly steam them. Cut or break in slices three-quarters of an inch thick. Ra-w Tomatoes.— The simplestand oneof the most wholesome modes of of preparing tomatoes is to remove the skins by scalding, cut them in and season to the taste. To our taste powdered loaf sugar makes the best seasoning. The tomatoes should he solid, like the Trophy, and per- fectly ripe. As a substitute for fruit, they answer a good purpose. 198 RECIPES. Steired Tomatoes.— Let the tomatoes be well rlpetied, scold them and remove the slclns, cut into small pieoea, put into a saucepan, with a little salt and butter, and cook till well done, but no long-or. Pepper may be added, if agreeable. As a substitute for fruit, omit the pepper and sweeten. Tomatoes an Gratlm.— Scald, peel and slice three large, ripe tomatoes; put into an oval two-quart tin a layer of the slices ; strew over these a layer of brown bread crumbs, add a pat of butter ; salt and pepper to taste, add another layer of sliced tomatoes, and so on until the tomatoes are used. Cover the top layer with a liberal amount of grated cheese, pour on a pint of hot water, and bake fifteen minutes. If too dry when done, add a little more water.— C. Broiled Tomatoes.— Select three large, fine tomatoes ; split each in half; strew a little gemrusk crumbs over the cut part, brush a little butter over all, broil over a slow flre and serve with melted butter, salt, and a trifle only of pepper.— C. Note.— This manner of preparing tomatoes is indeed excellent. Toast slioesof bread nice and brown, butter them a little, and lay on them the tomatoes; put a teacupful of cream into the dish around them, and set in the oven a few minutes before taking to the table. Tomatoes should be sUced and boiled in their own juice without water. They should boil briskly. Twenty minutes sulBces for a quart. If boiled much longeritinjures their peculiarflavor. Season when ready to take up. Baked Tomatoes. — One quart of fresh, round tomatoes. Scald and peel carefully, so as not to break the tomato ; put in a deep dish, and season with a httle salt and cayenne. Roll a teacupful of crackers and spread over the top ; cover lightly and bake in a quick oven half or three-quarters of an hour. Two or three lumps of butter, the size of a Lima bean, may be dropped into the dish just bef ora dishing up. Slip them out carefully, the brown side up, or leave them in the baking dish . Large tomatoes may be stuffed with equal quantities of their pulp mixed with cracker crumbs. Bake, and serve hot. Scalloped Tcmatoea. — Peel as many large, ripe, tomatoes as you wish to prepare ; out them into slices a quuiter oi an inch thick. Pack in a pud- ding dish first, a layer of tomatoes, then a thick layer of bread crumbs, salt, and a little white sugar and butter, then a layer of tomatoes, then bread crumbs, etc., till the dish is nearly Cull, having tomatoes last. Now, dust over pepper, a little sugar and butter, strew the top with bread crumbs, and bake (covered) half an hour; then remove the cover and bake brown, but be careful not to scorch. Gj-eem Corn on tlie Cob.— Remove the husks and silk from full grown ears of corn in which the milk is well developed . Put them into sufScienc boiling water to cover. Boil gently in a covered kettle from twenty to thirty minutes, according to the age of the corn. It is better cooked by steam for half an hour. Com which requires more than half an hour to cook is not good. Com Tvlieix c^t from tlie Col). — Split the kernels of corn before re- movingr from (be cob, and in cuttmg oS, cut them several times through. EECIPES. 199 leaving a part on the oob to be scraped off, so as to make a fine mass of the whole. Take a pint of milk or cream, bring it to a boil, and put the corn in and boii slowly in a closed porcelain or tin vessel for fltteen or twenty min- utes, with very little salt; or, which is better, steam it for half an hour. It will then be very rich and savory. Succotasb*— For succotash, Lima beans are the best; the Agricultural stand second on the list, liut any good variety of bush beans, which come earlier than these, makes an article by no means inferior. Shell the green beans, and boil them slowly in an abundance of water for one or two hours, being careful to keep them covered with water while boiling. Cut an equal measure of well-grown corn from the cob, as in the previous direct- ions; place it in a pan to steam, over the beans-if not provided with suitable steam apparatus. Add a little water to the corn, and stir it occa- sionally. Steam from twenty to thirty minutes, then add the corn to the beans, and simmer for half an hour. Stir often, and watch carefully so it will not burn. Season to suit the taste. A delicate succotash is made by scoring the rows of com and scooping out the pulp with a case knife. Dried S-weet Corn.— Wash the quantity you wish to cook. Add two or three times as much water, and soak over night. In the morning place on the range or stove in a closed tin or porcelain vessel, where It will keep at the scalding point for four or five hours. Do not let it boil a moment. Be equally careful to keep it hot. Add water, if necessary, and do not make It too thick. Season as you like with salt. Dried Green Peas. — Wash the peas, pour boiling soft water over them suIHoient to cover. Lei them stand over night. Stew them for several hours, or until they are soft and pulpy. Add boiling water occasionally, and keep tbem covered closely while cooking. Add half a cup of cream and a little salt, and boil ten minutes, then servo. ■wrinter Succotash.— Take equal quantities of dried sweet corn and of dried green beans. Wash and soak them separately, over night, in warm water- Add more water, if necessary, in the morning. Boil the beans slowly for four or five hours, adding boiling water occasionally. Cook the corn as you would without the beans; then add the com to the t)eans, and cook slowly, only long enough to combine them well. This is an excellent article of food, if carefully prepared, although not equal to succotash in the summer. Season with cream and salt. Stewed Carrots. - One pound of carrots ; one ounce of butter ; a quarter of an oan-ie of parsley ; one teaspoonfui of flour, and four tablespoonfuia of cream. About half boil the carrots, then scrape and slice them ; put them into a pan with half a teacupful of vegetable broth, or water; let them simmer until quite tender, but not broken ; add the chopped parsley, and stir in the flour and butter, previously mixed; let them simmer ten minutes longer, and serve immediately. Green Peas. — The most important pirt is to get the peas fresh from the vinos. They Jose their delicious flavor in a very short time after picking. 200 RECIPES, Wash before Bhelling, not after. Shell the peas, then select the tenderest pods, and put into just water enough to cover them, and after boiling ten or fifteen minutes, sl£im out ibe pods and put in the peas, l^oii them slowly twenty minutes, trim with a little cream and salt. They should be boiled in BO little water that there will not be mote than a half cupful left when they are cooked, and this should be seasoned and dished with the peas, those who depend on the markets for peas, often find them insipid and tasteless, notwithstnnding their care in selecting and cooking. Sometimes a spoonful of sugar will add to the flavor. Boiling the pods adds much to the richness and sweetness of the peas, but they should be skimmed out after cooking fifteen minutes. Boiled Cabbage.— Take oft all the outside leaves from a head of white cabbage ; cut into quarters, and lay it for a few minutes in a panful of cold salted water. This will at once remove slugs or insects. Open the leaves, but do not break them from the stem. Shake them in the water and exam- ine carefully, then put into a kettle containing at least three quarts of boil. Ing water. Cover the kettle and boil fast for three-quarters of an hour, or until it is thoroughly done, not a moment longer. Asparagus.— Remove the basswood binding ; cut off a little of the root- end of each sprout ; scrape off the white tough skin with a kitchen knife ; wash and drain ; tie in small bundles and boil, if possible, with the heads up- right and just out of the water. The steam from the water will cook the heads, which, if covered with water, will drop into pieces before the root- ends are done; remove carefully from the water, cut away the string and serve on toast with melted butter or a plain salad dressing of oil, vinegar and salt. If the latter is used, toast is not necessary. Boiled asparagus may also be dressed with a white sauce made by cooking one tablespoonf ul of butter and one heaping tablespoontul of flour rubbed together in one half pint of new milk till it thickens. Salt to taste, and pom: over the as- paragus laid upon toasted bread on a hot plate. String Beans.— Select beans neither too young nor too stale, and string carefully, then cut half a dozen together into pieces not more than an Inch in length. Wash them and throw them into boiling salted water, and cook from one to three hours, or until tender, no longer. There should be little liquor left, which may be increased by adding half a cup of cream or new milk. Boil up once and serve, or simply season with butter and serve. Shelled Beans.- Wash and cook In boiling water till tender, which will vary in time from three-quarters of an hour to an hour. Season with but- ter, salt and half a cupful of rich milk or thin cream. Dried Beans.— Look over carefully, wash in two waters and soak eight hours, changing the water several times, and always using it lukewarm. Toil two hours or till soft, and dress with a little butter. If thrown into toiling water without soaking, they will require a longer time to boil, and the skins will not separate from the interior of the bean. Beans TjvitlioTit Port.— Some families seem not to know that baked beans are delicious without pork, if properly cooked and seasoned. Boil a RECIPES. 201 pot of beans until they are cooked thoroughly soft, take half for one day's beau soup, and use the other half a few days later for baked beans. Jf the beans are old drop in a small lump or half-teaspoonful of soda. When this water boils, turn it off, and supply its place with clean boiling water. After the beans have boiled in this an hour, we change the water again— some- times three times, but never after the beans have begun to come to pieces. Set them where they will not boil too hard, and cook them four or five hours, when they are well softened and separated. Then we stir into this Eoup salt, and a cup of cream if we have it ; if not, a tablespoonf ul or two of good butter. We take out half of the beans (if we have cooked enough for two meals) before seasoning the day's portion, and sometimes thin what is left for soup with hot water, and then put in the cream and salt, and boil and stir it all together. Wh( n we bake the reserved portion, we pouritintoa large baking^dish or dripping-pan, stir in a spoonful of salt and a cup of cream, or creamy milk, and a bit of butter, and bake an hour. 1 cannot believe that any oi.e who tries it, would prefer "pork and beans" to this. The most common mistake in cooMnfr beans is in conking them too little. This is the cause of their flatulent tendency, and such a resultmay be prevented by thoroughly cooking. The frequent changing of the water takes away the strong flavor which is disagreeable to many. Butter, Beans and Onion Sauce.— Bub one large boiled onion through a seive. Take two ounces of butter, divide it into little balls, and roll them in flour ; put half an ounce in a small stew-pan, and when it begins to melt, whisk it rapidly to a cream, add another butter ball and whisk it until it as- similates with the first continue adding the butter in this way until all is used, then whisk in the onion pulp ; add a teaspoonf ul of lemon juice, and pour the sauce over a quart of boiled butter beans.— C. Snccota«li.— Tioil the corn on the cob and cut off the kernels ; add to a quart of them, one pint of lima beans ; put them in a sauce-pan, add one ounce of butter, salt and pepper to taste, and a pint of milk; simmer ten minutes and serve. Succotash is an American dish; the Narragansett In- dians called It Msickquaiosh, or corn boiled whole. Cooper says : " The wise Huron is welcome ; he is come to eat his succo- tash with his brother of the lakes." The old fashioned New England succotash was made of equal parts of corn and small white beans. Calibage TvUli Milk.— Cut half of a solid head of cabbage fine as for slaw. Have a deep spider on the fire and hot. Put in your cabbage, pour overitapintof boiling water, cover close, and cook ten or fifteen minutes; then pour oft the water that remains, and add half a pint of rich milk. When the milk boils up, stir in a teaspoon tul of flour moistened witha little cream or milk, a sprinkle of salt, and cook the flour a minute, then dish up. Those who usually flnd cabbage an unpleasantly indigestible article of food will be gratified with this mode of cooking it. It is quite like cauli- flower, and much cheaper. Dr. Kverett'* Cbolce.— Cut as much nice, clean cabbage as will fill a spider. Place it In this utensil, cover with a plate, and let It cook till done in the steam from its own juices. 203 RECIPES. Staffed New Onions, bu Gratln. -Select onions of a uniform size, peel and cut a slice from the top of each. Remove a part of the center of each and chop it fine. Soak three ouncea of bread crumbs, squeeze out the water from them and add the yolks of two eggs. Mix all together, and season with salt and very little mace. Stuff the onions with this; cover the tops of the onions with grated cheese and bake till brown.— C- Baked Oniong.— This vegetable is excellent when scalded and baked whole. Sprinkle with a little salt and crumbs of bread. Again, onions may be scalloped in a buttered dish with alternate layers of bread crumbs, the whole moistened with new milk. Onions.— The unpleasant breath which eating this vegetable produces, Is perhaps the greatest objection to its use, but still it is a very wholesome and desirable article of food for many, and hence should be brought on the table in the most attractive form. White onions, and those grown in the South, are least odorous and pungent. Take off the outside skin, nut off both ends close, and let them stand in cold water an hour, then drop them into a saucepan with two quarts of boiling water. Cover and boll fifteen minutes. Have a kettle of boiling water on the fire ready for use, pour off tha water from the onions, and add as much more— be sure the water is boiling— and boil half an hour longer. Scald a cupful of rich milk, pour off the second water from the onions, add the milk and a little flour to thicken it. Salt to taste. Boil up a few minutes and serve the onions whole, or th?y may be out in halves before cook'jig. Spinach wrlth Eggs.- Cleanse by washing in four or five waters, a half- pe jk of spinach ; bring to a boil two quarts o£ water with a table-spoonful of salt (use either a porcelain-lined or copper sauce-pan, so as to keep tho color of the spinach), throw in the spinach, and cover. When it is cooked, drain and sqeeze it well and chop fine. Put two ounces of the best butter in a saucepan, then the spinach, a little pepper and nutmeg. Boll two eggs hard, take off the shells, and cut them into quarters ; dish up the spinach and place the eggs around It. This dish should be ssrved by itself, and, to mane it more attractive, you can put some puff paste croutons around the bottom of the dish.— C. Celery, to Serve. — Cut off the root-end and green stalks, and plunge the white stalks in cold water. Wipe the stalks dry and put them on a glass dish, (oval shaped and curled up on the sides,) with the leaf ends outwards, strew over them a little line cracked ice. These glass celery boats are the most appropriate receptacles for serving celery, as one can remove the celery from them, stalk by stalk, without scattering the remainder over thi table. The tall celery glass has out lived its usefulness, ard no longer appears on \rell-appointed tables.- C. Field Mnshrooius for IVInter Use. — Select the smallest of those gathered and wipe them free from grit. Put into a frying-pan a quarter of a pound of the very best butter. Add to it two whole cloves, a saltspoon- tul of salt, and a tablespoonf ul of lemon juice. When hot add a quart of the small mushrooms, toss them about in the butter for a moaieat only, then put them in jars; fill the top of each jar with an inch or two of the RECIPES. 203 butter and let It cool. Keep the Jars in a cool place, and when the butter Is quite firm add a top layer of salt. Cover to keep out dust.— 0. Grraen Corn.— Select ears of about the same degree of maturity ; remove all the outer husks, and turning back the inner, remove the sillc, then turn back the tender husks till over the ends of the cobs, and plunge into boil- ing water. Cook from fifteen to twenty minutes, strip off the husk and serve on a platter under a folded napkin to retain the heat. Green Com Fritters.— To every good- sized teacupful of green com pulp, obtained by scoring and scraping the rows of kernels, beat in one tablespoooful of flour, one well-beaten egg and a saltspoonful of salt. Cook on a buttered griddle, like batter cakes. Canned Com.— Favorite brands of sweet or evergreen corn are fre- quently ruined by over-cooking, which readers the corn tough. Heat it through over a gentle fire, and serve at once in a warm vegetable dish. Corn and Tomatoes.— Stew together equal quantities of tomatoes and sweet com, fresh out or scraped from the cob. They should cook at least forty minutes. Shortly before they are done, season with salt and butter. Green Corn Padding. — Beat separately the yolks and whites of four eggs, and into the yolks stir the pulp grated or scraped from ten ears of juicy sweet com, just mature enough to be palatable Beat in a dessert spoonful of softened butter, and then a quart of new milk, or, better still, dispense with the butter and use part sweet cream and part milk. Add a d essert-spoonful of sugar, salt to taste, and then cut into the pudding, or stir in carefully the beaten whites of the eggs. Bake slowly for fifty min- utes and serve as a vegetable. Boiled Beets. — The tops of beets should never be cut off close io the head nor should the small roots be disturbed since the juice and richness of the vegetable will then escape. Cook in boiling water from one hour to three, according to the agj; remove the skin and slice. Serve with or without lemon juice. When young, serve hot with a trifle of butter. BoUed Parsnips.— Scrape or pare according to the age, split in two and plunge Into salted boiling water. Cook till soft, which will be from half an hour till three times that lensth of time. When done slice them and serve, or slice and brown in the oven with bits of butter, or mash, season 77ith cream, heat up again and serve. Stewed Carrots.— Wash and scrape, and soak in cold water an hour. Plunge in boiling water and cook a long time or till tender. Cut or chop them Into dice and simmer them in the water in which they were boiled till they are soft; then drain and [lour over them white sauce made with a pint of milk thickened with two tablespoonfuls of flour and two of butter, cooked together in a small saucepan and slightly salted. This white sauce will be found most convenient for the dressing of various vegetables. Boiled TnrnSps.— Turnips contain little nourishment, but they afford an agreeable flavoring when boiled and mashed with potatoes, one third as much of the former as the latter. They may be cooked by themselves by paring, cutting into cubes and boiling till tender. Then mash and season 204 RECIPES. with butter and pepper, or serve without mashing," but with the addition of a Uttle white sauce. Salsify, or Oyster Plant.— Scrape the roots and throw them into cold water to keep them from lurning black. Cut into pieces an inch long and stew in boiling salted water till soft. Pour over white sauce, and serve. Sammer Squash.— Pare the squash, (unless they are very young,) cut Into small planes, and soak in cold water half an hour, and boil till thor- oughly tender. Drain through a colander, then through a cloth, mash smooth and season with butter and salt. Heat again, and serve. Stewed Cncnmbers.— In a dearth of other vegetables, cucumbers can be made a pal&table change. Cut lengthwise into thick strips or quarters those which are well-grown but have not yet turned yellow. Remove the seeds, pare and soak in cold water half an hour or still longer. Put them into boiling water slightly salted, and cook fifteen minutes, or until tender when pierced with a fork. Drain and pour over them a white sauce pre- viously cooked, heat up, dish and serve. Baked Turnips.— Boll good turnips half an hour, cut in thin slices and lay in a buttered pudding dish; strew them with fine, seasoned, bread- crumbs, turn over them a half-cuptul of nevr milk and bake till brown. Cauliflower au Gratln.— Trim off the outside leaves and put the head downward in a tin ; cover i t with water slightly salted and let it stand half an hour. Drain, wrap It up in a napkin ; cover with boiling water; add a little salt and boil until tender, using much care not to overcook it. Arrange in a dish, and serve with cream sauce.— 0. "Winter Squash.— Split the squash and remove the center, then steam or bake till done, the latter giving the best result, as the squash is made dry and sweet. Bake on a dripping pan with the shell side down. Scrape out the soft part, mash, and season with butter and salt to taste. Macaroni.- Break the macaroni into small pelces and boll till tender in salted water. Drain, and ariaoge in a baking dish and pour over it a white sauce such as has been described. Stew cracker crumbs, moistened with milk on the top, and bake half an hour. Macaroni and Cheese.— Mix with the white sauce, which should bo made quite thin, half a cup of grated cheese, and sprinkle a trifle with cracker crumbs over the top. Macaroni is also excellent when moistened in the baking dish with strained tomatoes, which gives it a fine flavor. Macaroni.— Divide two ounces of macaroni into three to four inch pieces; add two quarts of boiling water, salted, simmer twenty-flve min- utes and drain. Put the macaroni in a saucepan, and add seasoned gravy or soup stock enough to prevent burning. Strew over it an ounce of grated cheese; when the cheese is melted, turn it out on a hot dish, add a little more cheese, and serve.- C. Sweet Potato Souffle.— Boil four medium-sized sweet potatoes. When done, peel and mash them. Beat up the yolks and whites of two eggs RECIPES 205 separately, add a gill of cream to tlie yolks, beat it into the potato (sea- soned with salt and pepper), and place it in the oven. Whisk the whites to a foam. Remove the pan from the oven, add the foam, replace it in the oven, and when delicately browned it is done. Stewed Dandelions.— Pick over carefully two quarts of dandelions' wash them thoroughly in several waters, cover with fresh water and let them stand overnight, wash them again and drain. Put them into a pot with wat2r enough to prevent burning, add a little salt, let them boil two hours, drain off all moisture and chop them fine. When wanted, heat a smallpiegeofbutterora little oil in a pan, add a portion of the dandelions, heat gently, add a trifle of pepper and serve. They may be warmed over several times without deteriorating.— C. Egg Plaiit.-Pare and out slices, half an inch thick, two or three egg plants, according to the size of your family, and put to soak in cold salted water for two hours. This removes a black bitter juice, said to bo un- healthful, certainly very disagreeable. Then press the slices between two plates, and wipe them on a clean cloth, then boil till soft enough to mash like turnips. Mash them smooth, add a few bread crumbs soaked in sweet cream, a little chopped parsley and salt, and a sprinkle of cayenne. Mix all thoroughly, pcur into a buttered baking dish, cover the top with bread crumbs and bake half an hour- Anotber 'Way to Serve Egg Plant. — The vegetable egg we think has been undervalued, more on account of its improper preparation than for its demerit— the saturating it in butter and lard being the greatest ob- jection. Wife has this season prepared as follows : Peel and then cut egg plant In slices ; add water enough to boil soft, and salt to suit taste. When soft pour off water and mash it ; make a batter of flour and eggs, mix the whole . together, and bake like griddle-cake. When the proper quau titles are mixed it will make a nice brown cake, with no grease, except to keep free from pan, and free from the strong, wild taste which is generally disliked. We think the egg plant Is destined to become a more general article of food, especially among hygienists.— H. M- Engle. Caixllflo'wer.— Soak the head two hours in cold salted wat3r, and boil till tender in plenty of water. Have the water boiling when you put in the vegetable. Pour off the water, and add a cup of cream or milk. Eub together a teaspoonful of butter and a large spoonful of flour. Stir into the milk, season as you like, and let all boil together and serve. Spinach.— Wash carefully in plenty of cold salt and water, put it into a saucepan that will just hold it, put in some salt, and pour over it a pint of boiling water. Cover close, and cook in its own juices. Drain off all the water, and poiu: over it a gill of scalded cream or a little butter, and it is ready for the table. 206 RECIPES. SALADS. Salads are to be highly commended. They furnish a large amount o£ salts for the blood, too much neglected in our food, and of great import- ance. They are also cooling, appetizing, delicious. F-RUIX SALADS. Transparent Orange Dressing. (Mrs. Bwing.) — To the juice of three oranges and one lemon, which should make half a pint, add four ounces of sugar, and the white and yolk of one egg ; beat all together. If liked, a small portion oE the grated peel of both orange and lemons can be added. A jellied orange dressing may be made by adding to the above mixture before heating it, half an ounce of gelatine, soaked an hour in a gill of cold water. The above excellent dressing will be found fitted for various kinds of fruits, as for oranges and bananas sliced and arrayed in alternate layers. The jellied dressing may be molded with layers of small or large fruit, or large fruit sliced and kept on ice till needed for the table. Salad of Mixed Friata. — Put in the center of a dish a pineapple, pared, cored and sliced, yet retaining as near as possible its original shape. Peel, quarter and remove the seeds from four sweet oranges, and arrange them in a border around (he pineapple. Select four fine bananas, peel and cut into slices lengthwise; arrange these zig-zag fence fashion around the border of the dish. In the V-shaped spaces around the dish put tiny moundsof grapes of mixed colors. When complete, the dish is to be fin- ished by pouring over it a transparent dressing. - C. Pineapple Salad.— Pare and dig out the eyes of a ripe pineapple ; take hold of the crown of the pineapple with the left hand, take a fork in the right hand, and with it tear the pineapple into shreds until the core is reached, which throw away. Arrange the shredded fruit lightly in a com- potier, add a liberal quantity of powdered sugar, a wineglassful of lemon- ade or orangeade, or the juice or any acid fruit. Alternate layers of shredded pineapple aud fresh cocoanut. served with a sauce made of orange juice seasoned with sugar is excellent. VEGETABLE SA.LADS. Under this heading we may enumerate onions, radishes, dandelions, nast- uratlons, tomatoes, water cresses, cucumbers, cabbage and lettuce, all popular dishes when served cold, especially In midsummer. Whenever salads are unwholesome it is from an excess of dressing, or from dressings too elaborate and complex for the human stomach to endure. Sweet oil and lemon juice, simply, in moderate quantity, cannot be objectionable. Potato Salad.— Slice thinly eight or ten good-sized Irish potatoes (boiled and cold), chop finely one good-sized apple, one and a half small onions, rinse and chop the leaves of a largo handful of green parsley RECIPES. 207 Spread a layer of the potato in a chopping tray, sprinkle liberally with salt, then half the parsley, apple and onions, then the rest of the potato, then more salt and the other half of the parsley, apple and onion ; pour half a teacup of sweet oil or melted butter over the whole, with a small cup of vinegar. Mix the whole carefully so as not to break the potatoes. Brealcfast Salad. — Scald two ripe tomatoes, peel them, put them in cold water or fine ice to become cold; drain and either slice or divide into sec- tions. Peel find slice very thin, one cucumber ; line a salad bowl with crisp lattuce leaves, add the tomatoes and cucumber, a teaspoonf ul of minced parsley, with a few blades of chives, and if possible add a few tarragon leaves. Over all pour a plain salad dressing of oil, vinegar and salt. liettuce and Tomato Salad. — Take one head of the broad-leaved vari- ety of lettuce, examine each leaf, wipe them gently with a napkin and arrange them neatly in a salad-bowl. Plunge three tomatoes into hot water, take them out, peel them and cover them with fine ice ; when quite cold, slice, and neatly add the lettuce. Pour over all a plairl salad dressing and serve. Cncnmbers, peeled and sliced in cold water before serving, make a salad less wholesome than others, but palatable. Alternate layers of sliced cucumbers and tomatoes make a favorite summer salad. So do potatoes, chopped cabbage, chopped celery, also beets and radishes. Cold Sla^r.— Take half a head of white cabbage, cut it into fine shreds, and put into a bowl' or deep dish. Add the juice of a large lemon and two Epoonfuls of cold water, and stir together ; then sift evenly over the cab- bage three or four tablespoonfuls of granulated sugar ; shake the dish so that the sugar may be diffused, but do not stir it again. Let it stand ten or fifteen minutes and then serve. Potato Salad.— Cut six or eight cold potatoes into even, thin slices, and put into a salad dish. Cut fine, and sprinkle over the potatoes a teaspoon- f ul of parsley, and a little salt and cayenne . Stir half a teacupf ul of good cream until it is very smooth and foamy ; pour over the potatoes and mix carefully, so as not to break the slices. A little prepared mustard, and a few stalks of whito celery chopped fine, is an addition. This is a good dish for a hearty lunch. PIES. Pies are wholesome or not as they are well or badly made. An apple pie can be so prepsired as to be nearly or quite as simple as bread, butter and apple sauce. A whole meal may be made of it without injury to the health. On the other hand, it may be so prepared as to be unfit for any stomach. The model pie is, in our opinion, the apple pie. Peach pics are highly relished by many ; but the peach loses its finest flavor by cooking, whereas the apple Is improved by this process. Most of the berries in their season make good pies. So does rice and eggs, and the custard pic is 208 RECIPES. not only delicious, but wholesome. The first thing' to be secured In a pie Is good crust. In general terms, this should be thin, and when well baked, tender. It should not be shortened with lard, but the best of cream, or in the absence of this, g-ood butter. Delicate fruits are soon tainted with the shortening of the crust. Many in bailing pies use too much crust. The least that can be used the better the pic. The crust should be thin, the fruit good pie-apples, and a plentiful supply put between the crust. Where the two cruets meet on the edge of the dich, care should be taken to have the apples pressed out, so that there shall not be a wide strip of thick crust with no apple near them. An apple pie should be eaten just after it is cool. If eaten while hot, it is apt to go down only half masticated. Alter an apple pie is one day old it begins to grow stale, unless it is kept with great care. Soyer, the famous London pie-maker, thinks that if all the spoilt pics made In Lon- don one single Sunday were placed in a row beside a railway, it would take an express train an hour to pass them in review. Whoever will in- duce bakers to improve their methods of making them will be a public benefactor. The following receipts for pie pastry will be found excellent. They may be v.iried somewhat to suit individual tasie3, provided only the general rttlcs be kept in view. We commend the cream shortening as better than any other. Good Pie Crust.— A quart of flour will make two large pies. Sift the flour. Take a large, strong spoon, and stir into the flour one quarter of a pound of butter and a teaspoonful of yeast powder; then moisten with cold water— ice water if you have it— using just as little as will make the flour stick together. Sprinkle some of the shortened flour on the pie-board, and roll the crust largo enough for the pie-pan ; dont try to make smooth edges until you have put in the flUing and the upper crust ; then press the edges firmly together and cut off the rough edges with a knife. The secret of good, tender, plain pastry, is speedy work— not with too warm hands. Cream and Potato Pastry. — Sii good sized potatoes, boiled and mashed, mealy and white, one cup of sweet cream, a half-teaspoonf ul of salt, and flour enough to make it stay together, and roll out. Work and handle as little as possible, and roll thicker than for common pastry. This is Mks. Beechbb's Hecipb for "pastry and meat pies," and ig exactly •what a wholesome fruit pie needs. Light, tart apples, out in thin slices, and filled into such a crust with atablespoonf ul of water and two of sugar added, and a top crust baked half an hour, will be good enough for an epi- cure. Mrs. Cox's Method. — ^Pour sufficient boiling water upon wheat meal to make a stiff dough ; roll, without kneading, to any desired thickness, from an eighth to a half-inch. Note.— This makes a very tender crust, qiiite as much so as can be made In the ordinary way. It may be made of superfine flour, or rye meal, or a mixture of different kinds of flour. To have the crust tender, it must not be kneaded, but rolled but with plenty of meal on the board. RECIPES. 209 Blsttle Josea's Cream Pie Crust. — Tate eCLUal quantities of Graham flour, white flour, and Indian meal ; rah evenly together, and wet with very thin, sweet cream. It should be rolled thin and baked in an oven as hot as for common pic-crust. Note. — This malres excellent pastry if properly baked. Many patients have said to us that they didn't see how they ever again could reUsh the pastry In common use (this is so much sweeter and more palatable, to say nothing of its wholesomeness). Apple Pics. — Take Bice, tart apples— Spitzenbergs are best, although pippins, greenings, russets, etc., are exoeflent. Slice them ; fill the under- crust an inch thick ; sprinkle over sugar ; add a spoonful or two of water ; cover with a thin crust, and bake three-fourths of an hour in a moderate oven. Another. — Peel and cut about two pounds of tart apples ; cut each into four peices, removing the cores ; then cut each quarter into two or throe pieces, according to their siao. Put half of them into a pie dish, shghtly pressing them down ; put over them two ounces of browa sugar, making the apples form a kind of dome, the center being two inches higher than the sides ; add a small wine-glacs of water ; cover the top with paste, and bake in a moderate oven from half to three-quarters of an hour. Uocfe Apple Pie. — For a large pie-plate, two crackers (milk or soda), one egg, one cup of sugar, one of water, and the juice of one lemon ; add a pinch of salt, and spice with a nutmeg or the rind of the lemon. This is a tolerable counterfeit. Apple Pirfifg. — Peel and core six tart apples, cook quickly with very little water ; cover close so as to make them white and free from lumps ; When done to a pull, sprinkle over them two heaping spoonfuls of sugar, and stir smooth. Set to cool. Prepare your pastry. Beat the whites of three eggs to a BtiflE froth, stir in the apples and flU the crust ; grate a little cinnamon or nutmeg over the top. No top crust. Bake in a quick oven, only long enough to cook the pastry, Apple Float,— A pint of stewed, well mashed apples ; whites of three egja, four large spoonfuls of sugar, beaten until stiff ; then add the apples and boat all together until stiff enough to stand alone. Kll a deep dish with rich cream or boiled soft custard, and pile the float on top. This Is ex- cellent with other fruits in place of apples. Old Fagbloned Apple Sauce.— Kll a deep pudding-dish with coarsely- chopped sour apples, pour over them two cups of sujar dissolved ia one cup of warm water. Cake very slowly two hours or more, when they will bo found to be excellent. Balked Apples. — Core and pare large, sour apples, fill the cavities with sugar end arrange in a deep, earthom pie-plate. Pour over them a half-cup full of hot water and bakeln a quick oven. Arrange the apples in a dish, aU but ono, the softest of them all, and with a silver knife and fork remove the sldn from this and mash the pulp, stirring it well into the juice loft in the pan. Season with more sugar, if needed, a trifle of salt, and a half -tea- 210 RECIPES. spoonful of cinnamon. Put this over the apples and set it away In a cool place. A very toothsome dish. Old Style " Pan Doudy."— Cover the bottom of a quart puddlag-dish or granitized pan, with sliced sour apples an Inch thick. Over them, sprlnlile a layer of cracker crumbs half that thickness. Continue to alter- nate apples and cracker, strewing sugar over the fruit, until the dish Is flUed. Bake one hour, and eat with cream or any wholesome sauce. Apple Cnstard Pie. — Peel, core and stew sour apples In a very little water, and, when soft, rub through a colander. For each pie, beat three eggs, into which stir one-third of a cup of sugar and a trifle of butter, then beat in enough apple to fill a plain crust. Bake with only an under crust. Cocoannt or Cliocolate Custard Pie. — Any simple custard made witb four eggs to a quart of milk, can be seasoned with either chocolate or cocoanut. For the former, boil the chocolate with the milk, making it as rich as desired, and when cold, beat in the beaten eggs and sugar. For the latter, stir in the cocoanut when the boiled milk is nearly cold. Rliubarb Pie.— Cut the rhubarb, after peeling, into inch pieces and scald fifteen minutes in boiling water. Drain and fill the plate, covered with th;n crust very full, and sprinkle over it a scant cup of sugar. Bake and eat soon after cooling. Pumpkin Pie.— Select a pumpkin which has a deep, rich color, and flrra, close texture. Stew and sift in the ordinary manner; add as much boiling milk as will make it about one-third thicker than for common pumpkin pie. Sweeten with equal quantities of sugar and molasses, and bake about one hoiu: in a hot oven. Note.— Those who will try this method will be surprised to ftnd how de^ licious a pie can be made without eggs, ginger or spices of any kind. The milk being turned boiling hot upon the pumpkin causes it to swell in bak- ing, so that it is as light and nice as though eggs had been used. Squash Pie.— This is even superior to pumpkin, as It possesses a much richer, sweeter flavor, and is far preferable. It is made in precisely the same manner as pumpkin pie. Nothing surpassess these pies. Sweet Potato Pie.— Boil and sift through a colander, nice, ripe, sweet potatoes, add boiling milk, and make the same as pumpkin pie. Sweet Apinle Pie. — Pare mellow, sweet apples, and grate them upon a grater. A very large grater is necessary for this purpose. Then proceed as for pumpkin pie. Note.— The last four recipes mentioned are from The Hijijiene Cook Booh, by Mrs. M. M. Jones, a work of which thousands have been sold, and which has been republished in England. Rice Pie.— Take cold rice, cooked in milk ; add sufficient cream to make quite thin; mash it with a wooden or silver spoon till free from lumps. Beat up four eggs very light— yolks and whites separately ; sweeten to suit your taste, and pour in the eggs, the whites last; stir well, cover a deep cu3t crd or pumpkin pie-plate with pastry, pour in the rice and baks, but n 5': 1 ong enough to make the custard watery. RECIPES. 211 Eice pie should be made thick, and eaten when fresh, but not till after it 13 cold. Children are very fond of it, and may be allowed as much aa they •wish. Cranberry Pie.— Stew a few good, ripe, sweet apples; add an equal quantity of cranberries, and sweeten to taste. Cover a deep plate with a crust, and fill even full ; roll the upper crust, and cut in strips half an inch Wide and lay across the pie, leaving the spaces diamond-shaped, and baUe. Strawrberry Pie.— Place the under crust upon a deep plate, and the upper one, cut just the rig-ht size, on a flat tin or sheet iron, prick to pre- vent blistering, and bake. Fill the deep dish while hot with sweetened strawberries, and cover with the flat crust. If the fruit is rather hard, replace in the oven till heated; if quite ripe, the crust will steam them sufficiently. Raspberry and blackberry pie may be made in the same manner. The flavor of these delicious berries, when quite ripe, is greatly Injured by cooking ; and they are also changed to a mass of little else than seeds and juice. Kaspberry Pies may be prepared as above, and baked until the fruit is cooked, which takes only a few minutes. This method is much better than bainng the fruit with the crust, as the greater part of the juice is lost before the crust is cooked. Berry Tarts. — Cover gem-pans with crust, as if for little pies, and bake : when nearly done, fill up with berries and replace in the oven for a few minutes. Pie for Dyspeptics.— Four tablespoonfuls of oatmeal, one pint of water ; let it stand a few hours or until the meal is well swollen. Then add two large apples, pared and sliced, a little salt, one cup of sugar, one table- spoonful of flour. Mix all together and bake in a buttered pie-dish, and you have a most delicious pie, which may be eaten with safety by the sick or well. CUSTARDS. Almond Custard.— One pint of milk ; half a pint of cream ; one ounce and a half of sweet almonds ; five yolks and two whites of eggs, and four ounces of white sugar. Boil the milk and cream and a small stick of oin- namoo ; pour into a basin and when cool, take out the cinnamon ; set the inilk on a slow fire, adding the sugar, the eggs, well beaten, and the al , monds, blanched and chopped fine; stir on the fire till thick, but do not allow it to boil ; pour it Into a jug or bowl, stirring it frequently till cold, and serve in custard glasses. Arro-wroot Custard,— One ounce of arrowroot; three quarters of a pint of milk; three ounces of sugar, and four egss. Mix the arrowroot with a quarter if a pint of cold milk, adding the eggs, well beaten, the sugar and a little ahnond-flavor; add half a pint of boiling milk, stirring constantly, and when cold serve In custard glasses. 213 RECIPES. Milk Custard.— One pint of new milk, one tablespoonlul of flour, ona tableapoonful of thick cream, cinnamon, almond-flavor and sugar. Set the milk over the flre with a little cinnamon, stirring it till quite hot, but not allowingr it to boil. Mix the cinnamon and flour together, pour on the hot milk, stir well, adding the almond-flavor and sugar. Bake lightly, without crust, in a moderate oven. Another.— One quart of new milk, sugar and one stick of cinnamon. Boll the cinnamon in a pan with the new milk, take the pan off the flre, and stir in the sugar. Bake In pie or pudding dishes lined with custard paste. The paste should be pricked with a fork, but not through to the dish, and partly baked before the custard is put in. Egg custard may be made in the same way, allowing five or six eggs, according to size, to a quart of new milk. Baked Custards.— One pint of cream, four eggs, cinnamon, almond- flavor and three ounces of sugar. Boil the cream with a piece of cinna- mon, poiir It into a basin, and when cold stir in the eggs, well beaten and strained, the sugar powdered, and a few drops of almond or vanilla flavor. Bake in small cups, in a cool oven. Flnln Boiled Custards.- The same, without any condiments. One quart of new milk, the yolks of eight and the whites of foureggs, five ounces of sugar, quarter of a pint of cream, the rind of a lemon, and a small stick of cinnamon. Boil the milk with the cinnamon, sugar and the rind of the lemon, pared very thin ; when the milk has boiled a few min- utes, pour it into a bowl ; beat the eggs, adding the cream, and mix well in the milk, then strain the whole into the pan, and set it on a slow flre, stir- ring oonstontly till near boiling; pour it into a jug, stirring it till nearly cold, and serve In custard glasses. Gooseberry Custards.- Three pints of green gooseberries, a quarter of a pound of sugar, four eggs and two tablespoontuls of oraage-flowpi water. Set the gooseberries in cold water over a slow flre, and simmer till flof t ; then drain the water away, and rub them through a sieve ; to a pint of the pulp add the eggs, the sugar and the orange-flower water ; set it over the flre, stirring constantly till It becomes thick, and when cold serve In custard glasses. liemon Custards.- Bight eggs, six ounces of sugar, two lemons, a tea- cupful of cream, one pint of boiling water and two tablespoonfuls of orange flower water. Beat the yolks of the eggs until quite frothy, pour on them the boiling water, stirring quickly all the time, add fbS sugar and the rind of the lemon, grated, stir it over a slow flre till thick, adding the cream and orange-flower water ; when hot, stir in the lemon Juice, pour it into a basin, stir It till nearly cold, and servo in custard glasses. liemon Custards.— One largelemon,onequart of new milk, aquarter of a pound of white sugar, and seven eggs. Grate oft the rind of the lemon, put it with the sugar in the milk, and boil a quarter of an hour; strain and let it remain till cool, then stir in the eggs, well beaten and .strained, leav- ing out three whites J pour it Into cups with half a teaspoonful of fresh RECIPES. 213 tutter, melted, in each cup ; set them In water and bake In a moderate oven ; color them when done by holding a hot salamander over, and servj cold, with sugar sif ced on tue top. Raspberry Custards — One pint of cream or new milk, three-quarters of a pint of raspberry juice and half a pound of white sugar. Boil the cream, dissolve the sugar in the raspberry juice; mix it with the boiling cream, stirring till quite thick, and serve in custard glasses. Rice Cnstards.— One ounce and a half of ground rice ; three ounces of loaf sugar and one pint of new milk. Boil the rice in the milk, adding the sugar and a piece of cinnamon ; pour it into custard cups, in which a little fresh butter has been melted, and bake in a slow oven. Vanilla Custards.— One stick of vanilla, one pint and a half of new milk, half a pint of cream, quarter of a pound of white sugar, and seven yolks and four whites of eggs. Cut the vamlla into slips, boll in the milk a quarter of an hour, adding the sugar; strain and let it remain till cool, then stir in the eggs, well beaten; pouritintocups withhatf ateaspoon- ful of fresh butter, melted, in each cup, set them in water, bake in a moderate oven ; color them when done by holding a hot salamander over, and serve cold, with sugar sifted on the top. White Custards.— One pint of cream, three ounces of sugar, the whites of four eggs, and one tablespoonful of orange-flower water. Boil the cream with a blade of mace, let it simmer for about Ave minutes, and then take it ofE the fire and add the sugar ; beat the whites of the eggs to a com- plete froth, put them into the cream, set it on the fire again, and let it boil gently, stirring constantly until it becomes thick; take it off the Are, add the orange-flower water or a few drops of almond-flavor, and serve in cus- tard glasses. Com Meal Custard. — Beat up three eggs and add to them a quart of milk and an ounce each of butter and sugar; mix, and add gradually a quarter of a pound of fine, white corn meal, and flavor with nutmeg. Pour into custard cups and boil or steam ten minutes, then put them into the oven long enough to brown on top. — C. Cold Cnstard — ^Wet a saucepan with cold water to prevent the milk that will be scalded in it from burning. Pour out the water and put in a quart of milk ; boil and partly cool. Beat up the yolks of six eggs, and add three ounces of sugar and a saltspoonfui of salt; mix thoroughly and add the lukewarm milk. Stir and pour the custard into a porcelain or double saucepan, and stir while on the range until of the consistency of cream, strain, when almost cold, and flavor if desired. Pour the custard into cups, and place on ice until wanted. After the eggs and cream have com- bined, it must not be allowed to boil, or it will curdle.— C. Tapioca Cnstard.— Pick over carefully and wash, one quarter-pound of small grain tapioca. Add to it a quart of boiling milk, two salt spoonfuls of salt, and boil slowly an hour and a half ; stir frequently; when done, allow it to cool a little. Beat five eggs thoroughly, and add to them, three ounces of sugar, an ounce of butter, and a dash of nutmeg, gradually add 214 RECIPES. the tapioca, letting the whole come to a bolltoer point ; pour into cups or a mold, and serve hot or ice cold, as may be preferred. Note.— Custards are both WQOlesome and nutritious, especiallv for tho old, and thoso wilh feeble stomachs, and for those recoTeriug from sick- ness. They supply the waste of nerve-tissue better than meats or vege- tables. The custard pie is made by baking the custard in an appropriate crust. PUDDINGS. Rice Padding.— One cup of fresh, whole rice ; nine cupf uls of new milk, and one cup of sugar. Wash the rice thoroughly, put into a stone or earthen pan, and bake In a moderate oven three hours. Stir it two or three times during the first hour; do not increase the heat of the oven after the milk begins to simmer; be careful not to scorch or blister; a light cover toward the last will be better. Set to cool undisturbed. It is best eaten cold. Raisins may be added. If desired . Another.— One teacupf ul of rice, picked and washed ; three quarts of new milk; one cup of white sugar, and one cup of raisins. Bake three hours in a moderate oven; stir it occasionally for two hours ; then leave it to brown over. This makes a delicious pudding, plain and simple. Another.— Wash two ounces of rice in two waters, then drain and add three half-pints of milk, an ounce of sugar, a little salt and a dash of nut- meg ; let it stand three quarters of an hour, then bake in a moderate oven until delicately brown. Colli Riee Pmlding.— Beat the whites and yolks of six eggs separately; add lour ounces ot sugar, a little flavoring and salt to the yolks, and add cold boiled rice enough to make a stiff batter. Beat In the whisked whites; pour the mixture Into cups, set them in a pan part;y filled wiih hot water, place on the range for half an hour, then put the pan and puddings in the oven, and bake forty minutes. When cold surround them with ice. A rich, cold, custard sauce may be served with them.— C. Bread P»ddims.—To one loaf of bread, ttgU grate-i, pour one quart of boiled milk or cream, three eggs, a, small cupful of white sugar, flavor to the taste (mace is a very good flavor), and bjke an hour. IE the boiled milk is poured upon pieces of stale bread and ladding. — This pudding is made by laying in a deep dish nice quartered apples, and pouring over them a thin batter made of flour, one teacup of sour cream, and about one-third of a teaspoon- f ul of soda. Water may be used for wetting if a tablespoonful of melted butter is used lor shortening. Bake in a moderate oven till the apples are thoroughly cooked. Tapioca Custard Pudding.— Soak two tablespoonfuls of tapioca over night in cold water ; when ready to make custard, boil one quart of milk, and while boiling add beaten yolks of three eggs, three-fourths of a cup of sugar, and the tapioca; turn in the dish you wish to serve it in ; have the beaten whites ready, sweetened a little and spread overtop; put in oven and just brown a little. Eat cold. Delmonlco Pudding.— Three tablespoonfuls of corn starch, one quart of boiling milk, three eggs, whites and yolks separated. Mix yolks with corn starch, and add milk gradually. Let it boil. Beat whites to a stiff froth, sweeten. Put com starch in pudding-dish, cover with frosting and set in oven to brown. To be eaten cold Kice Cheap Padding.— One quart of milk, four tablespoonfuls of flour, four eggs, six tablespoonfuls of sugar, nutmeg. Steam three-fourths of an hour. RECIPES. 319 Sago Pnddlngf.— One dozen tart apples, one and a half cups of sago, soak the sago till soft, peel and core the apples, and place In a dish, fill the apples with sugar, pour the sago over, and bake till the apples are cooked. Sago Birdsnest Puddins;.— This pudding is made by laying quartered fresh apples, or stewed dried ones, in a pan till about half full, and pour- ing over them the sago, prepared as for a thin mush then bake in a moder- ate oven till the apples are cooked, say an hour or more, according to Ihe the size of the pudding- Indian Pnddlng.— Two small teacups of oornmeal, half a cupful of superfine flour, one cup of syrup, half a teaspoonful of salt. Scald three quartsof milk, and stir into the above. Let it stand half an hour, stir it again. Bake quickly until it boils, then slowly about two hours. Plain Indian Pudding.— Take two quarts of new milk, one cupful of yellow Indian meal, half a cupful of molasses and a teaspoonful of ginger and the same amount of salt. Take out one cupful of the milk and stir to- gether the remainder of the Ingredients to boil. Cook thoroughly, stirring to prevent burning. Put In an oiled pudding-dish, with or without a cupful of raisins. After baking half an hour, stir up from the bottom and pour in the cupful of cold milk, which makes a delicious whey. It should be gooti enough to eat with sauce, and is excellent cold or warm. « Everyday " Pudding.— Half a loaf of stale home-made brown bread soaked in a quart of milk ; four eggs ; four tablespoonf uls of flour ; a little fruit, dried or fresh, is a great addition. Steam or boil three-fourths of an hour. Serve with the following sauce : Butter, sugar and water, thickened with a little corn starch, and flavored with lemon juice and rind. A. Simple Cornmeal Pudding.— Stir into a quart of boiling milk the whites of two eggs, three heaping spoonfuls of meal andhalt a cup of sugar well beaten together. Cook five minutes, stining constantly ; remove from tie fire and add the whites, beaten to a eiifC froth. Pour Into a pudding dish and bake one hour in a moderate oven. Serve with cream and sugar. Batter Pudding.— Take half a pound Of flour ; one pint of milk; two eggs and one teaspoonful of baking powder. Eub the baking powder quite smooth ; mix it well with the flour, then stir in nearly half of the milk, and beat it perfectly smooth ; add the remainder of the milk and the eggs, well beaten; boil the pudding one and a half hours in a buttered basin, and serve with sweet sauce ; or put it in a buttered dish, and bake it in a quick oven. Baked Batter Pudding, ivitb Fruit.- Take a half-pound of flour; one pint of milk ; the yolks of four, and the whites of two eggs, and half a teaspoonful of baking powder. Eub the powder till smooth, mixing it well with the flour, and as much milk as will make it a stiff batter ; beat It till quite smooth, then add the remainder of the milk and the eggs, well beaten, with the flour, and as much milk as will make it a stiff batter ; beat It till quite smooth, then add the remainder of the milk, and the eggs, well 220 RECIPES. beaten. Put some apples, cut as for a pie, Into a buttered dish, pour tin batter over, and bake in a moderately hot oven. Damsons, curranto, gooseberries, or rhubarb may be used In the same way. CAKES. Cake Is good and wholesome when it is plain and simple. It is had when it is too rich and compounded of too many ingredients. It may be eatcu freely like bread in the former case. Children are fond of cake. It ought to be so made that they can eat of It without injury to digestion. Al- ways have the family cake made of the best coarse flour. Most of the foi- lowini? recipes are such as have been used in our Institution for years ; a few are favorites at other institutions. All may be varied to suit indi- vidual tastes, keeping in mind simplicity and healthf ulness. For Forty or Fifty Cooties.— Four cups of sugar, one cup of butter, two cups of sour milk, two teaspoonfuls of baking powder, and brown flour sufficient to let the dough be rolled thin. Work them but little, and bake in a quick oven. Cap Cake for Seventy-flve or Eighty.— Four cups of sugar (while), one of butter, four eggs; rub these together, then add three teacups of sweet milk, ten teaspoonfuls of baking powder, mixed with the whole meal flour, of which use sufScient to make all into a stiff batter. Drop Cakes.— Put six well-beaten eggs into a pint of thick cream, add a little salt, and make it into a thick batter with flour. Bake it in ringa or in small cups fifteen or twenty minutes. The same may be made with Graham flour. Deliclons Com Cake Oems. — One quart of commeal ; two quarts ol sweet milk ; two heaped teaspoonfuls of cream yeast, and two eggs. Bake in a quick oven . Strawberry Sbortcake.— To a quart of flour (enough for two cakes), put three heaping spoonfuls of baking powder. Sift together thoroughly and rub in one ounce of butter. Wet with a pint of sweet milk, using a spoon. The mixture will be somewhat softer than common pie-crust. Do nottry to mold or roll out the dough. Spread it on tin pie-plates by pat- ting with the hand. It should be about an inch in thickness. Bake slowly at flrst until the cakes have had time to rise, then increase the heat and expect them to be done within twenty-five minutes. Split the cakes hot from the oven, spread the halves with butter, and cover them with the fruit, previously sweetened. Place one on the other (the upper half is re- versed, of course,) or each on a plate by itself. It is a good rule to sugar your strawberries before you begin to make your cake, and If they are large, or not very ripe. It Is best to out them in two, or mash them a little. Don't calculate for these cakes standing on the stove hearth a minute. They should be served like griddle-cake — no time lost between the oven and the table. Observe these rules and you will have a dish as dainty aa Izaak Walton's Baked Fish, of which he said, "It is too good for any but RECIPES. 331 very honest people." When strawberries are gone, red raspberries are very nice ia their place. White currants are also very much liked as a substitute, and peach shortcake is hardly surpassed by the strawberry it- self, if the peaches are first-rate. All these fruits should be prepared by sweetening an hour or two before wanted. Peacb Shortcafcei— Prepare the shortcake as for strawberry. Peel and slice the peaches, arrange the slices with sugar as fast as peeled, and ar- range in the unual manner in layers on top of the shortcake. The top layer should be covered with a whipped cream to make it more palatable.— 0. Omnge Cabe.— Two cups of sugar, the yolks Of five eggs and whites of four, half a cupful cf water, two cups of flour, one teaspoonful of baking- powder, and the juice and grated rind of one orange. Spread and bake on tin pie-plates. This quantity should cover six plates. Make a jelly by beating the white of one egg to a froth, and adding to it three-quarters of a pound ot powdered sugar, and the grated rind and juice of another orange. Spread the jelly oa the cakes and lay them one above another in three tiers. Almond Cake.— Blanch and pound In a mortar eight ounces of sweet and one ounce of bitter almonds; add a few drops ot rose water or white ot egg every few minutes to prevent oiling ; add six tablespoonf uls of flour and work it thoroughly with the mixture. Gradually add a quarter pound of creamed butter ; beat the mixture constantly while preparing the cake, or it will be heavy. Put a buttered paper inside of a buttered tin, pour in the mixture, and bake in a quick oven ; cover the cake with paper if the oven is too hot.— C- Cocoaniit Cake.— Three fourths of a pint of powdered sugar, one ounce of butter, half a pint of grated cocoanut, one pint of flour, one tablespoon- f ul of baking powder and milk enough to make a stitC batter. Mix, and bake in buttered pans; sprinkle dry cocoanut on top. — C. Raisin Cake.— Beat well three eggs, to which add one cup of sugar and one cup of butter. After these ingredients are well beaten, siir in a half- cup of milk, and lastly, the whole meal flour which has been sifted with two teaspoon f uls of baking powder, and into which has been stirred one heaping cupful of chopped and seeded raisins. This will prevent the fruit falling to the bottom.— C. "White Cake— Cream together one cup of sugar and half a cup of but- ter, to which stir in first, the beaten yolks of two eggs, then the beaten whites, and lastly, two cups of flour into which has been sifted a heaping teaspoonful of baking powder. At the last, Ldd flavormg ot half a tea- spoon of vanilla or lemon. This cake can be varied, each time making a new variety. It may we baked in shallow tins as jelly cake or Washington pie, or, with the addition of a large cup of stoned raisins to the flour, it be- comes fruit cake. Delicate Cake.— When making cocoanut-custard use the whites of the eggs as follows : One cup of white sugar ; five tablespoonf uls of butter ; the whites of six eggs ; one teacup of sweet milk ; three cups of prepared 222 RECIPES. flour, or to the eame quantity of common flour add one teaspoonful of soda, and two of cream of tartar sifted in the flour. FJavor with oranae, 'emon or vanilla. Note.— So says Mrs. Beeohcr: "We would substitute a cupful of sweet, rich cream, instead of the milk and butter. Also, baking powder instead of prepared flour, or soda and cream of tartar." We erive in this connection a recipe for cocoanut custard, as the two can be more economically made at the same baking. Cocoanut Custard.— One pound of grated cocoanut ; one pint of rich milk, and six ounces of sugar. Beat the yoil£s of six eggs and stir them into the milk with the nut and sugar. Putintoafiiriua-kettleoramall pail which you can set in a kettle of boiling water. Stir all the time till very smooth and thick ; as soon as it comes to a boil take off and pour into cups. Ground Rice-Cnke.— Break five eggs into a stew pan, which place in another, containing hot water; whip the eggs for ten minutes till very light; mixinbydegreeSihalf apound oC groundrice; six ounces of pow- dered sugar; beat it well Any flavor may b3 introduced. Pour into a buttered pan and bake half an hour. m:olded farinacea. Arro-nrroot.— Take four ounces of arrowroot, one quart of new milk, and four ounces of white sugar. Set a pint and a half of milk on thefire, adding the sugar ; when boiling, put in the arrowroot, previously mixed tiU per- fectly smooth with half a pint of cold milk, and stir constantly till it has boiled three minutes; and pour it into a mold previously dipped in cold water. ' Barley.— Six ounces of Scotch barley; three pints and a half of water, and six ounces of sugar. Steep ihe barley twelve hours ; drain jt, and pour the water, boiling, upon it; stew quickly in the oven in an earthenware j .'r, covered, till perfectly Eof 1, and all the water is absorbed ; when about half enough boiled, add the sugar, and a few drops of pure lemon juice; pour it into a mold, and let it stand to set. When boiled quickly, the above quantity requires two hours and a half, aijd is a much better color than when it is longer in preparation. Molded Sago.— Take five tablespoonfuls of sago ; one fourth pound of sugar, and a little pure lemon juice. Steep the sago a quarter of an hour in half a pint of cold water. Pour on it one and a half pints of boiling water, and boil the whole in an earthen vessel in the oven about one hour, •tccasionally stirring it. Pour into molds or basins, and let it stand. When cold, turn it out, and serve. with stewed fruit. RECIPES. 223 Sago frith Fruit.— Take four ounces of sago ; half a pint of raspberry and currant juice (strained), and six ounces of loaf sugar. Wasb the sago and steep it one hour in cold water; strain off the water ; add the juice and boil gently a short time, stirring it occasionally, and adding the sugar. when clear, pour it into a mold; let it stand twelve hours, and pour it on a flat dish. Ta pioca.— Take three ounces of tapioca, two ounces of ground rice, one pint and a half of milk, and eight drops of almond-flavor. Wash the tapi- oca in water two or three times ; mix with the ground rice ; add half a p.nt of cold milk, and let it remain thirty mmutes. then add the remainder of the milk, and simmer it half an hour, stirring well the whole time; add the almond-flavor, and pour it into a mold previously dipped in cold water. Cracked 'Wheat.— For a quart of the cracked grain have two quarts of water boiling in a smooth iron pot over a quick flre; stir in the wheat slowly; boil fast and stir constantly for the first half hour of cooking, or until it begins to thicken and "pop up;" then lift from the quick flre and place the pot where the wheat will cook slowly an hour longer. Keep it covered closely, stir now and then, and be careful not to let it burn at the bottom. Wheat cooked thus is much sweeter and richer than when left to soak and simmer for hours, as many think necessary. White wheat cooks the easiest. When ready to dish out, have yotir molds moistened with cold water, cover lightly, and set in a cool place. A handful of raisins added to the wheat is a good addition. Eat warm or cold, with milk and sugar, or fruit. Colli Oatmeal anil Crenna.— Parinaceous foods are absolutely neces- sary during all seasons of the year, but in hot weather they are more ac- ceptable if prepared the night before and placed on ice until wanted. Kemember that imported oatmeal requires from one to two hours steady cooking to make it suitable, while the prepared or partly cooked oatmeal can be made ready for use in from fifteen to twenty minutes, besides hav- ing other advantages. If the former is used, proceed as follows: Stir gradually into two quarts of boiling water, slightly salted, a pound of oat- meal ; boil steadily, care being used not to let it burn, which it is liable to do, as the water evaporates rapidly. While hot pour it into an oatmeal dish; and when cool place on ice. The next morning, loosen the edges with a knife and turn it out. It may be eaten with cream, sugar or milk, as may be preferred. ~ C. Apricots with Rice.- Wash a pint of rice thoroughly, scald it with hot water, drain and cool ; add to the rice a quart of rich milk, a quarter of a pound of sugar and a saltspoonful of salt ; simmer gently an hour. When done, beat it with a wooden spoon. Wet an oval mold with water, press the rice into it and keep on ice until wanted. Cut a dozen apricots in h.ilves, remove the stones and boil the apricots in a syrup made of a pound cf sugar, a pint of water, and the juice of two lemons. Turn the rice on a glass dish, arrange the apricots around it, pour the syrup over all (when cjld) and serve.— C. 334 RECIPES. Apples -mitli Rice.— Wash a pint of rice thorougtiiy ; scald it with hot 'vrater, drain and cool ; add to the rice a quart of rich milk, a quarter of a pound of sugar, and a saltspoouful of salt; simmer gently an hour. When doae beat it with a wooden spoon. Wet an oval mold with water; press the rice in it, and keep on ice until wanted. Peel, quarter and core fiye tine apples; put them in a stew pan with three half pints of water, tnree cloves, two slices of lemon, and half a pound of sugar (dissolve the sugar in the water first) ; simmer until the apples are tender but will not break when removed from the pan. When done let them cool, then arrange them around the rice which has been turned out of the mold, and turn the syrup over the rice.— C. A Nice Strawberry Dessert — A nice dessert is made by filling coffee- cups loosely with strawberries, and pouring over tbem Qraham-flour mush ; or instead, thicken sweet boiling milk to a consistency which is thin enough to fill the interstices between the berries, and yet thick enough to be firm when cool. Turn out and serve up with cream and sugar. RECIPES FOR WHOLESOrvIE AND DELICIOUS DRINKS. The necessity of providing varied wholesome andSelioious beverages is quite as important as the provision of nutritious foods. Indeed, by such means the cause of temperance may be promoted quite as well as by any other method. Of course, water is the beverage which nature supplies in the greatest abuadc jce, and when pure and sparkling from spring or well, it is a perfect drink- Water for drinking parpojes should be soft, well aerated, and free from all micro-organisms or solutions of animal or veget- able matter. Pure water promotes health in a remarkable manner, and it can rarely be indulged in by sick or well to their injury. That which con- tains thegerms of disease, or sewerage, or impurities of various kinds, is a most dangerous drink. It is believed by many that the drinking of ice water is injurious. No doubt the taking of a large quantity of very cold water into the stomach when one is overheated or exhausted, or when one does not generate heat rapidly and abundantly, is injurious. Such may, with advantage, use hot water. But moderately cold water, if pure, is a wholesome drinh for healthy persons of all ages. The degree of temperature most suitable is that of deep well or spring water. Those who live in cities and are obliged to use the water provided, which in summer is quite warm, need not fear using sufBcient pure ice to mttke its temperature such as will be agi-ee- able. Ice water need not necessarily be as cold as the ice itself. The purity of the ice is as important as the purity of the water itself. Water may be purified first by boiling. This kills any micro-organism in it, drives off poisonous gases, if there be any, and causes a considerable RECIPES. 335 part of the Carbonate of Lime in it to be deposited. To remove visible or meobanical impurities, only good filters should be used, but it is import- ant that they be Itept clean, otherwise about aa much barm as good will result. Third, by distillation, which renders the water practically pure, soft, and free from all poisons. It may be aerated after distilling and cooled with ice. Fourth, by adding three or four drops of Sesqui- chloride of Iron to a gallon, and letting it stand a few hours in a large glass vessel. Not more than this should be added. The iron coagulates all organisms and other albuminous matter in the water and falls to the bottom in a thick dark sediment carrying them with it. The iron does not remove the hardness, but the water otherwise is remarkably pure. Water at Meals.— Many hygienists object to drinking water at meals. If it Is taken simply to wash down the food and thereby save the trouble of chewing it, this practice can only be condemned ; but no other harm can come from the driulung of pure water at meals. The Idea, that it weakens, by dilution, the gastric juice, is not true. As the fluids of the food and the products of digestion are rapidly absorbed or passed on to the duoden- um, the addition of a small amount of soft water actually favors digestion, rather than retards it. So, a glass of water at the end of a meal, and an- other a halt hour or so later, will often prove very beneficial. I will give here some results of recent labratory studies on the effects of temperature on digestion, which have a practical value. The normal tem- perature of the stomach is about 100°. It may be heightened or lowered slightly and temporarily by hot or cold drinks. At about 54°, digestion with pepsin practically ceases. A pint of ice-water, if taken into the stom- ach during a meal, would reduce the temperature in a not very vigorous person so that at least a half hour's time, and perhaps more, would be re- quired to restore it- During this time digestion would not cease, but would go on more tardily than it ought to. Some experiments in artificial digestion show that at a temperature of 123° to 130° F. the digestion of aibu- menoids proceeds at its maximum rate- Above 130° the rate diminishes, and at 145° it ceases altogether- Artificial digestion is about four times Blower at 102° than at 105° F. From this we may inter that if the same law prevaiisiu the stomach, hot water taken at meal times, would, slightly at least, facilitate digestion, and there is little doubt but that this is the case in delicate, bloodless persons whose powers of manufacturing heat are small- This may, to some extent, explain why hot drinks at meal-time are so universally sought by a large class of persons- The hot water cure for dyspepsia and many nervous diseases has its explanation here- As a gen- eral rule, people take their heartiest meal after their day's work isdone- In the momlDg the stomach is weak, the mouth tastes badly and the appetite is capricious. A glass of hot water,taken a half-hour before breakfast, stim- ulates it, washes away the accumulated mucuous, and, raising the tempera- ture of the stomach above the normal, makes the gastric Juice more active and digestion better. If the person, however, is strong, a glass of pure, soft, cold spring water will be quite as beneficial and act as a tonic, like a cold bath on the skin, and a good reaction after it. Which is prefer- 226 RECIPES. able must be decided by circumstances. For the young and vigorous, I favor tlie cold water, and for the feeble and bloodless, the hot. It was formerly believed that hot drinks were injurious because of their injury to the pepsin of the gastric juice. It was taught, and still Is in some books, thatata temperature of about 102° F. it became inert ; wenowknow that this is not the case, but the reverse. A person cannot drink water hot enough to injure the pepsin of the stomach ; the sensitive mouth refuses to receive it. There is one other advantage of drinking moderately cold water at meala which I will mention. Under digestion it was explained how the digestion of starch is accomplished in part by the ptyaline of the saliva in the mouth. Starch digestion, it has hitherto been believed, practically ceases in the stomach, but some recent experiments go to show that the acid present in the stomach at the beginning of digestion is not the same as that present later on and instead of hindering, actually promotes the action of the pty- aline on the starch of the food. If cold water is taken during meal time, the acidity of the stomach is diminished and delayed until the ptyaline has completely acted on the starch. As we have already seen In Chapter III. by far the larger portion of our food is starch, and if this is not properly con- verted by the plyaline of the saliva, its presence in the stomach is a Berioua hindrance to the digestion of the albuminious material. BEVERAGES FROIVl FRUITS. Sometimes it becomes desirable to provide drinks containing a small amount of refreshing nourishment. The variety of beverages of this kind is very great, and their number can be extended almost without limit. Fruits furnish the best material for them, and the following recipes will be found to answer every purpose. Put a gallon of water on to boil ; cut up one pound of tart apples, each one into quarters, put them into the water, and boil them until they can be pulped ; pass the liquor through a collender, boil it up again with half a pound of sugar, scum, and bottle for use, care being taken not to cork the bottle, and to keep it in a cool place. Another way.— Bake the apples first, then put themin a gallon pan, add the sugar, and pour the boiling water over, let It get cold ; strain the liquor as above, and bottle. Apple Toast and "Water.— A piece of bread, slowly toasted until it is quite dark, added to the above, makes a very nice and refreshing drink for invalids. Apple Barley Water.— A quarter of a pound of pearl barley, instead of toast, added to the above, and boiled for one hour, makes a very nice drink. Apple Rice "Water.— Half a pound of rice, boiled in the above until In pulp, passed through a collender, and drunk when cold. RECIPES. 227 All kinds of fruits may be used in the same way. Figs and French plums are excellent ; bo are raisins. A trifle of ginger, when desired, may be used. For Spring Drink.— Rhubarb, in the same quantities, and prepared In the same way as apples, adding more sugar, is very refreshing and nourish- ing. KRUIX SYRUPS FOR DRINKS. Currant Symp.— Take four quarts of red currants, mash them, and add two quarts of water ; let them stand till next day, then pass through a jelly- bag, and to every pint of juice add one pound of loaf sugar. Boll it gently for twenty minutes, removing all the scum as it rises and when cold, bottle. To make a currant or any other fresh fruit drink, put a small wine glassful of the syrup to a tumbler of cold water. In all cases, the best fresh fruit, free from stalks, etc., should be used, and then crushed with a wood- en, (not metal,) instiument. The currant contains much malic acid, which is very refreshing. Tightly cork and bottle. Cherry Syrup.— Pick four pounds of the best cherries from the stalks; put all into a mortar, and pound the fruit, shells and kernels thoroughly. Add the juice of three lemons, then four quarts of water, and boll gently forhalf an hour, and strain. To every quart of juice add two pounds of sugar and boil twenty minutes. When cold, bottle. Raspberry Symp.— Mash the raspberries, and to every quart add one pint of water. Let them remain till the next day; then run through the bag, and to every pint of juice add one pound and three-quarters of sugar. BoU for twenty minutes, and, when cold, bottle. Blacklierry Syrup.— Blackberries may be treated In the same way. Every family should put up a supply of blackberry syrup to use in cases of diarrhea, dysentery, etc. Stra'nrberry Syrup.- This is made In the same way. Raspberry or Stra-wberry Syrup. (Another way.)— Take two quarts of fresh, ripe raspberries or strawberries, five pounds of powdered loaf sugar, and add two and a half pints of water. Spread the powdered sugar over the fruit, and let It stand four or five hours; press out the juice, strain, put on the fire to rise to a boiling point, and again strain. When cold, bottle. Anotber -way.— Mash the fresh fruit ; press out and strain the juice; and to every quart of it add three pounds and a half of powdered sugar. Heat to a boiling point, and when cold, bottle. Pineapple Syrup.— Pare a ripe pineapple of the outward skin, then cut It up and put it into a mortar and mash it, adding a pint of water by de- grees to every pound of pulp ; strain, and then add one pound of sugar to every pint of juice boll for twenty minutes, and, when cold, bottle. 228 RECIPES. Nectarine or Peach Syxap.— Take one pound of nectarines or peaches free from stones, and mash them in a mi)rtar. Hemove the pita from the stones, mash, and add to the fruit. Now add one quart of water and strain. Put in two pouads of sugar, bring it to a boil, and when cold, bottle. Grape Syrup.— Mash a pound of ripe grapes, and add one quart of water. Then filter through a bag, add two pounds of sugar, and bring to a boll. When cold, bottle. 'Watermelon Syrup.— Put one pound of melon into a mortar and mash itflne. Addonequart of water and the juice of two lemons; filterthrough a bag, and then add two pounds of sugar. Now bring to a boil, and when cold, bottle. Orange or Iiemon SyrnpB.Fress out the juice of the fruit, to each pint of which add one and a half pounds of loaf sugar, and the peel of one orange or lemon. Boil ten minutes, strain, and seal in cans as fruit is sealed. It is excellent either as a flaTOring for puddingsand pies, or to use for a summer drinls when dissolved in a little water. LETvIONADES. liemonade flrom Preserved Iiemon Juice, — Preserve your juice when lemons are plenty and cheap, by adding one pound of refined sugar to each pint of juice, stirring the mixture till dissolved, when it should be bottled. Put a teaspoon! ul of salad-oil on the top to keep out the air, then cork closely. When wanted tor use, apply a bit of cotton to the oil to ab- sorb it. To a goblet of water add sufficient of this juice to suit the taste. Every family should preserve lemon juice in this way for times of need. If hot lemonade is desired, use hot instead of cold water. Tea Lemonade.— To a cup of weak cold tea add the juice of half a lemon . It makes a pleasant beverage for those who use tea. Pineapple Lemonade. — Peel twelve fresh lemons very thinly, squeeze the juice from them; strain out the seeds; pour on the peel a little hot water; let it stand a little while to infuse, covering closely. When cool, strain this water into the lemon-Juice, adding a pound of loaf sugar. Put the whole into a decanter to be kept cool for present use. Use two table- spoonfuls for a glass of lemonade. To add to the delicacy of the beverage, addasliceof pineapple to each glass. To add to the appearance, add a thin slice of lemon . Cool, delicious, wholesome. Orange and Ijemonade.— Feel one large fresh lemon and six fresh oranges. Cover the peel with boiling water, and let it infuse in a closely- covered dish. Boil one pound of sugar in a pint of water, till a syrup is formed, skimming off any impurities, strain the peel-water, add it to the syrup when cold, and add the juice strained, stir well, and add cold water till it makes a pleasant drink. These methods of making drinks are more troublesome than the common way, but the result in the end is better. RECIPES. 229 Common I 24-43 10-33 9-02 1-83 tion of cane sugar) . ) suarar) Condensed milk (without 1 any addition) . . ) 48-59 17-81 15-67 41-66 J 2-53 35-00 Butter .... 14-14 0-86 8311 0-70 1-19 Biitterine IJi-Ol 0-74 83-03 5-22 Cheese. 1. Soft Cheexes. . Fromage de Brie 51-87 18-30 24-83 5-00 Camembert . 51-30 19-00 31-60 3-50 4-70 Roquefort (fresh) . 11-84 85-43 185 1 Lactic acid 88 [u-84 2. Hard Cheeses. American cheese . 22-59 37-20 35'41 4-80 Cheddar cheese 27-83 44-47 24-04 3-86 Dun lop cheese 38-46 25-87 31-86 3-81 Gloucester (single) 21-41 49-12 25-38 4'09 Stilton (fresh) 33-18 24-31 37-36 2-22 3-93 Gruyire .... 34-68 31-41 28-93 1-13 3-85 GoTgonzola . 43-56 24-17 3795 4-32 Farmesaa .... 27.56 44 08 15-95 6-69 5-72 m cheese . 48-02 32-65 8-41 6-80 4-12 244 APPENDIX. TABLE IV. Pesoentagb Composition of Vaeiotjs Flours and Lbgdminous Mbals. Nitro- Water. genous sub- stances. Fat. Starch, &o. Woody fibre. Ash. 1. Meal. Barley meal 15-06 11-75 1-71 70-90 0-11 0-47 Buckwheat meal . 14-27 9-28 1-89 72-46 0-89 1-21 Maize Oatmeal . 10-46 15-50 6.11 63-67 2-24 202 Eye meal . 14-24 10-97 1-95 69-74 1-63 1-48 Wheaten flour (fine) 14-86 8-91 111 74-18 0-33 0-61 "(seconds) 12-18 11-27 122 73-65 0-84 0-84 2. Starch. Arrowroot 16-52 C-88 82-41 019 Maize starch . U-90 2-37 85-30 043 Sago .... 12-89 0-81 86-11 019 Tapioca . 13-3 0-63 , 85-95 013 Wheat starch . 11-30 1-12 87-05 0-53 Macaroni (stars) . 14-01 8-69 0-33 76-49 0-49 , " (pipe) 15-86 8-19 0-29 75-06 60 8. Ltgrnnimms Seeds. Beans (fresh & green) 86-10 4-67 0-30 6-60 1-69 064 " (dried) . . 14-84 23-66 1-63 49-25 7-47 315 Peas (green) . 80-49 5-75 0-50 10.86 1-60 0-80 " (dried) . . 14-31 22-63 1-73 53-24 5-45 3-63 " (shelled) . . 12-73 21-13 0-83 60-94 2-64 1-75 Pea meal (dried) . 8-13 28-10 2-97 50-17 ( 1-20 1 8-02 2-65 Kidney beans . 88-36 2-77 014 54-78 1-14 0-57 lentils . . . 13-51 34-81 1-85 3-58 247 Millet . . . 11.26 11-39 3-56 67-33 4-25 3-31 APPENDIX, 245. TABLE V. Peecentagb Composition of SxtoouLENT Vegetables. ^^ Carbohydrates. Water ii §1 Fat. Sugar. a; Woody fibre. Ash. Asparagus 93-32 1-98 0-28 0-40 2-34 1-14 0-54 Beet k oom^on • 1 sugar . 87-88 1-07 0-11 6-55 2-43 1-02 0-94 83-91 2-08 0-11 9-31 2-41 i-14 1-04 Cabbages 89-97 1-89 0-20 2-29 2-58 3-84 1-23 Carrots 87-05 1-04 0-21 6-74 2-60 1-46 0-90 ««'«^ \'z:i • . 81-57 4-64 0-79 1-26 7-87 1-41 2-46 89-57 0-88 0-34 0-62 5-94 1-24 1-41 Cauliflower . 90-39 2-53 0-38 1-27 3-74 0-87 0-82 f dried andj. Chicory.) roasted ) 10-69 6-29 1-52 15-54 65-00 6-11 4-85 I fresh • 75-69 l-Ol 0-49 8-44 17-62 0-97 0-78 Cucumber 95-60 1-02 0-09 0-95 1-33 0-62 0-39 Garlick (leaves and 1 stalks ... 1 90-83 2-10 0-44 0-81 3-74 1-27 0-82 Horse-radish . . 76-72 2-73 0-35 15 89 2-78 1-63 Lettuce 9i-33 1-41 0-31 2-19 0-73 1-03 Onions (bulbs) 64-66 6-76 0'06 26-81 0-77 1-44 Paisley . 85-05 8-66 0-22 0-75 6-69 1-45 1-68 Potatoes . 76-77 1-79 0-16 20-56 0-75 0-97 Badishes 93-3t 1-23 0-15 0-88 2-91 0-75 0-74 Savoys 87-09 3-31 0-71 1-29 4-73 1-23 1-64 Spinach . '90-26 3-15 0-54 0-08 8-26 0-77 1-94 Xumlps . 85-01 2-95 0.22 0-40 8-45 1-76 1-21 Water-melon 95-21 1-06 0-60 0-27 1-18 1-07 0-83 240 APPENDIX. TABLE VI. Peroentagb Composition of Feuits. a6 "Pv " ^ *S"§ 11 s£c Cellu- Water. S Free Acid.* Sugar. £ u 3 CO lose and seeds Ash. Almonds 5-39 24-18 \ fat 1 53-68 r 7-23 6-56 2-96 Apple .... 83-58 0-39 0-84 7-73 5-17 1-98 0-31 Apricot . 81-22 0-49 1-16 4-69 6-35 5-27 0-82 Bilberry , 78-36 0-78 1-66 5-02 0-87 12-29 1-02 Blackberry . 86-a 0-51 1-19 444 fat 1 1-37 ( 1-76 6-31 0-48 Chestnut . 61-48 6-48 38-34 1-61 1-72 Cherry . 80-26 0-62 0-91 1024 1-17 6-07 0-73 + Cocoa nut, white) solid part . . ' B-32 \ fat 1 66-16 S ? 155 Currant, . 84-77 0-51 2-16 6-38 0-90 4-57 0-72 Damson 81-18 0-78 0-85 1-21 6-35 4-92 6-41 0.71 Fig;s (as sold) . 31-20 4-01 also fatty matter 49-79 4-51 4-98 2-86 1-44 Filberts 3-77 15-62 1-42 fat 1 66071 9-03 8-28 1-83 Gooseberries 85-74 0-47 7-03 1-40 3-62 0-42 Grapes 78-17 0-59 0-79 24-36 1-96 3-60 0-63 Mulberries 84-71 0-36 1-86 919 2-31 0-91 66 Oranges 89-01 0-73 2-44 4-59 0-95 1-79 C-49 Peach 80-03 0-65 0-92 4-48 7-17 6-06 0-69 Pears .... 83-03 0-36 0-20 8-26 3-54 4-30 0-31 Plums 84-86 0-40 1-50 3 56 54-56 4-68 4-34 0-66 also Balsins 32-02 2-42 fatty matter ■7-48 1-72 1-21 0-59 Raspberries . 86-21 0-53 1-38 3-95 1-54 6-90 0-49 Strawberries . . 87-66 1-07 0-93 6-28 0-48 3-77 0-81 Walnuts . 4-68 16-37 ] fat (. 62-86 f 7-89 6-17 1 203 * The free acid which gives the sourness to fruits is different in different fruits. The chief free acid of the apple, pear, plum, apricot, peach and cherry is malic acid ; thatofthegrape, tartaric acid ; in oranges and lemons, citric acid ; and in strawberries and raspberries, the acidity is due to a mixture of oitric and malic acids. t Cocoa-nut milk contains water 91-60, nitrogenous substances '46, fat '07, nitrogen-free eztraotive matters 6*78, ash 1*19 per cent. I 1 I i