LIBRARY OF THE NEW YORK STATE COLLEGE OF HOME ECONOMICS CORNELL UNIVERSITY ITHACA, new YORK Cornell University Library TX 392.A68 Science of food and cookery, 3 192'4""003'547 084 Cornell University Library The original of tiiis 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/cu31924003547084 M Science of ' FOOD and COOKERY U^B r From painting hy A. Haghorg October Potatoes Sc tence "f Food & Cookery BY H. S. ANDERSON DIETITIAN Loma Linda Sanitaiium California 1921 Printed in U. S. A. PACIFIC PRESS PUBLISHING ASSOCIATION Mountain View, California KANSAS city, M"0. ST. PAUL, MINN. PORTLAND, ORE. BEOOKFIELD, ILL. CRISTOBAL; C. Z. Copyright, 1921 Pacific Pkess Publishing Association Mountain View, California In presenting "Science of Food and Cookery", to the public, we do not add another cookbook to the many now in the hands of the perplexed housewives of America. This is the fifth and enlarged edition of a little work which has already' made its way ; and fpr this edition, hundreds of orders are al- ready filed. There is a demand for the book from those who know the first editions. There is a moral demand for the information it contElins, in these days of world food scarcity and the need of wise food conservation, when the best food for the least money i5 called for. The recipes are riot prepared by a tyro, nor gathered from miscellaneous collections, nor compounded merely to please the taste. The author has had a score of years of experience in every stage qf cooking science and practical work, from mere helper to the chef. He has served for years under German and Swiss and Spanish and English and French chefs. For a year, he was second cook in the Calumet Club of Chicago, where he served European royalty; and for nearly the same length of time, in the California Club of Los Angeles; and he has also served in like capacity in many leading hotels in various cities. For the last twelve years, Mr. Anderson has given himself to the tetter side of the question, — healthful, palatable, scientific, economical cookery.. These recipes are all tested anci tried, and retested and retried in con- nection with experienced chemical, medical, practical collaborators, in the Medical Missionary College and Sanitarium of Loma Linda, California, in which Mr. Anderson is food expert. The present edition, having been got out in the blazipg light of twentieth century 4iscoveries, and giving special attention to the solving of , the ever present problem of high cost of living, should occupy a unique place among books of its kind, being not merely a vegetarian cookbook, but a treatise on foods and nutrition as well; and as such we send it forth on its mission of health. 5 So many newly discovered facts have been added to our knowle.dge of foods and nutrition since the beginning of the great war, that it has seemed best, in order to bring the subject matter up to date and to produce a volume that will prove to be of greater benefit to the general public,, to make some rather extensive alterations in and additions to "Food and Cookery." That the object of the book may be more fully set forth, the following from the preface of the preceding edition is embodied in this : "The book is not a treatise on vegetarianism, although it advocates the total disuse of the flesh of animals as food, and a more~ extensive use of grains, fruits, nuts, and other products of the vegetable kingdom, thus propa- gating a principle that tends essentially to true civilization, to universal humaneness, and to health and happiness generally. "The history of vegetarianism is as old as human history itself; and probably in every age, there have been some who have practiced it either as a religious duty, or under the belief that they would thereby conserve the life forces, and be the better fitted for the pursuit of peace and happiness. Again, there are those who adopt a vegetarian course of -diet in the belief that many diseases, such as gout, and gastrointestinal disorders, would largely disappear if the vegetarian diet were strictly adhered to. Another motive for adopting vegetarianism is undoubtedly economy. To a great extent, the human race is virtually vegetarian from necessity. Nor do we find that feebleness, either of mind or of body, necessarily ensues. Rather, experience shows the opposite to be the case. "It has been the purpose of this book to make the instruction and recipes so practical that the many who are desirous of reforming their diet may do so intelligently. To such, it is well to say that changes in the habits of a lifetime should be gradual and progressive, as the functions of the body do not readily adjust themselves to changes that are too radical. When flesh foods, are left off, digestive juices of a different character are required; but it is a matter of only a short time until the system adjusts itself to the change. "It is certainly true that as one perseveres in a non-flesh diet for a length of time, the relish for spices and condiments diminishes ; and as these really serve to blunt the sensitiveness of the palate, there gradually comes into, evidence, when they are discarded, a keener discernment of the rarer and more delicate natural flavors, which are quite inappreciable to the taste ac- customed to highly seasoned foods. , One mistake to be avoided, however, is the opposite extreme. Food should never be served savorless and insipid. As one has expressed it, 'When the goodman comes in expecting the usual roast mutton or kidney stew, do not set before him a dish of mushy barley or sodden beans.' There is at command a variety of vegetarian dishes, prac- tically unlimited, and savory enough to tempt the most fastidious. "The most common error of those who have eschewed flesh products is that, having developed the taste for natural foods, they are inclined to overeat. Many lahor under the delusion that because they have discontinued the use of the more harmful articles of diet, they are licensed to eat all their appetite calls for. Soon they observe symptoms of intestinal indigestion, and attribute it to their having adopted the diet reform. The secret of success in avoiding this error is thorough mastication, and the eating of only a few kinds of food at one meal. The benefit derived from food does not depend so much on the quantity eaten as on its thorough digestion and assimilation. Therefore if the time in which to eat is limited, the amount eaten should be proportionately limited." The various biological studies carried on in both this and other lands during the past few years, have emphasized the extreme value and potency of iresh foods and of ground whole meal cereals and flours, and have demonstrated clearly the deficiency of the modern so-called refined flours and foods. In the light of these experimental discoveries, many of our com- mon diseases are now attributed to the lack of minerals and vitamines, which have been largely elijninated from our foods, leaving them without a due share of those vital qualities which build up the body's resistance to disease. The vitamine theory, therefore, is discussed at length in the body of the text, being traced from its early inception, dating many years back, to its modern exemplification as verified in standard dietetics. Besides the incorporation of many new recipes in this edition, it has been thought best to expand the chapter "Cookery for the Sick" to include some instruction concerning diet in particular diseases. For this new matter, we are indebted to Dr. Lavina Herzer, teacher of nutrition and cooking in the College of Medical Evangelists, Loma Linda, California. The author also acknowledges his indebtedness to Mrs. Harriet E. Buchheim for her assist- ance in getting the matter into satisfactory form, and to Mrs. J. J. Weir, asso- ciate teacher, for her contribution of recipes. To know that the information contained herein will be the means of helping some others to the "more excellent way" will be reward sufficient for the author. H. S. Anderson ■NOTE A number of books that are to be recommended for further study are the following: "Chemistry of Food and Nutrition," by Sherman. "Newer Knowledge of Nutrition," by McCoUum. "Science of Eating," by McCann. "How to Live," by Fisher and Fisk. "Ministry of Healing" by E. G. White. Foods, Their Uses in the Body II Building and Repair Foods 12 Heat and Energy Foods 13 Body-Regulating Substances 15 The Vital Elements in Foods (Vitamines) .... 16 Fat-Soluble A 19 Water-Soluble B 20 Water-Soluble C - 22 Vitamines and Calories 26 Food Minerals. Essential to All Life ...... 29 The Body's Internal Defenses 31 Food Iron 32 Food Calcium 33 Demineralized Food and Constipation . •. . . . . 34 White and Entire Wheat Bread 35 Natural Food of Man 37 True Food Satisfies Hunger 38- Vegetarian Diet and Longevity ' . . 39 Vegetable and Flesh Foods Contrasted 42 ■ Vegetarian Diet and Endurance 45 Flesh Eating a Cause of Disease 48 Ethics of Flesh Eating 50. Cruelty of Flesh Eating 51 Balancing the Food . . . 53 ' Fobd Values (Chart) . 55 Food Economics 57 Comparative Food Values 59- Cookery and Food Preparation 61 Objects Sought in Cooking 61 Principles of Successful Cookery 67 Practiqal Hints 69 Food Combinations 72 Good Combinations ...*.....,.. 73 Poor Combinations . '. 73 Acids and Starches 73 8 CONTENTS Fruits and Vegetables 75 Milk and Sugar ^5 Free Fats in Cooking >jj Dietetic Errors 79 Hasty Eating , 79 Eating Between Meals *.. . . 80 Large Variety ' . . . . 81 Overeating 82 Drinking at Meals 82 Ardficial' Stimulants 82 About Tea and Coffee . . . 83 ■ Planning the Meal and Menu Making 85 Table of Food Classification 86 Backbone of the Meal 87 Menus for One Week 88 Table of Food Composition 90 The Third Meal . -91 About the Two-M«al Plan 91 Adaptation o-f Food : ' 93 Course of Cooking Lessons 94 Lesson Outline 94 Essentials to Success 96 Table of Measures 97 Bread 98 The Best Flour 99 Principles of Bread Making , . 100 Molding the Loaves loi Proving the Loaves 102 / Baking 102 Yeast 103 Liquid Yeast 104 Fermented Bread 105 Uhfermented Breads 'iii Batter Breads. 113 Dough Breads 117 Soups ; 122 Entrees and Noon-Meal Dishes 132 Gravies and Sauces 157 Vegetables 161 ' 9 CONTENTS Salads and Dressings 178 Dressings 178 Vegetable Salads 181 Fruit Salads 187 Desserts ; . . . 190 Dried Fruits 191 Puddings and Jellies 192 Pies 202 Cakes and Cookies 207 Icings and Fillings 213 Toasts, Breakfast Dishes, Cereals, Eggs, Sandwiches . 216 Toasts 216 Cereals 218 Eggs . 221 Sandwiches .... 223 Cookery for the Sick 228 Invalid Recipes . . . 230 Diet in- Disease 236 The Infectious Diseases 236 Liquid Diet 238 Soft, Semisolid, or Semiliquid Diet 238 Gastric Disorders 238 Intestinal Disorders 241 in Tuberculosis 243 Diabetes Mellitus 243 Nephritis . 246 Anaemia (Secondary) ... 246 Blood-Building Foods . ' 246 Fruit Ices, Ice Cream, SnERBiiTS 247 Principles of Canning and Preserving 250 Time-Table for Sterilizing 253 Vegetables a • 253 Preservation in Salt 25^ Preservation of Eggs (Water Glass) 255 Fruits 256 Jelly Making 259 Miscellaneous Recipes 261, Warmed-Over Dishes 267 " Wheat Flour and Sugar Substitutes • 268 10 I. FOODS, THEIR USES IN THE BODY "Eat ye that which is good." Foods are substances which, when taken into the body, -supply the necessary elements for promoting growth, repairing its broken- down tissue, and furnishing it with heat and power for muscular work. True foods contain the same elements as are found in the human body, and thus they are able to build and maintain the body structure. Nutrition is the sum of those processes by which food material is assimilated and utilized by the body. When food contains the same chemical units as those found in the body, and is taken in normal amounts, the body substance is protected and built up; but it is burned as fuel when the food supply is insufficient. In other vvordSj balanced nutritipn means that the income is equal to the outgo. Natural foods, just as they come from garden, field, and or- chard, furnish the elements best suited to the harmonious develop- ment and functioning of all the tissues and organs of the body, and when served in as simple and natural a condition as possible, supply material for both ,the building and the repair of its intricate ma- chinery, endowing it with a disease- resisting vitality that is found in true food only. For our every need, the Creator, has made full and wise pro- vision. He has given us foods suited to every requirement of the SCIENCE of FOOD mcC COOKERY body. These requirements — speaking in a somewliat restricted . •■■ sense — may be classed urider three general heads, to which, in this brief study, we must confine our attention. 1. For Building, and Repair Foods o. Proteins 6. Mineral matters 2. For Heat and Energy Foods a. Starches h. Sugars c. Fats, 3. For Body-Regulating Substances a. Water , h. Cellulose c. Mineral matters d. Vitamines BUILDING AND REPAIR FOODS The production of heat and the expenditure of vital force necessarily involve the wear and breaking down of tissue. There is never an act, as the movement of a muscle, or a thought of the mind, but wears out many a living cell; and thus it is evident that unless- continually repaired, the body, machinery could last but a short time. But the One who made the machine, knowing this need, in infinite wisdom, prepared especially for it the particulai: kinds of food needed for repairing and building purposes. These are known as protein and mineral matters. Protein is that element in our food which builds new tissues and repairs the worn parts of the body. It is found in milk, es- pecially in the curd (the part utilized in cottage cheese) ; in the white of ^^■g; in dried peas, beans, and lentils; and in the various nuts, most of which are rich in protein. It is found in lesser quantities in all our common foods except sugar and pure fat; for - instance, the gluten of wheat (that part which is gummy when chewed). Wheat gives us, in a loaf of good bread, about ten calories of protein in one hundred calories of food, which is the recognized dietary requirement in normal health. Minera,l Matters are those substances in our food which are used to build up the bones and the teeth, and which enter into the formation of the blood and the tissues; hence they are included V ^ SCIENCE 9^ FOOD and COOKERY in the building foods. They are found in small quantities in all natural foods, especially in whole grain cereals and fresh fruits and vegetables. HEAT AND ENERGY FOODS As our houses, are warmed, so also our bodies are maintained at a certain temperature, about 98.4° to 98.6°. In our homes, the fires are kept burning in our furnaces; so in our bodies, heat is generated by- a process siniilar to fire, the fire being essentially the same as any other fire, — the union of the oxygen ^of the air with the carbon of the fuel. No matter how rapidly or how slowly these elements unite, whether in the furnace, or in the body, or in the decaying log, heat is given off. In the body, food is the fuel that furnishes the carbon, and the breath is the air that furnishes the oxygen. The union of carbon and oxygen does not take place in the stomach or in the lungs, but in the various tissues to which they are carried by the blood. The body is thus, as it wpre, all on fire. To satisfy the demand for heat, we have a certain class of foods especially rich in carbon, and therefore well suited to the maintaining of normal temperature. This class is known as the "carbonaceous group," and includes starches, fats, and sugars. While our bodies must be supplied with heat, it is quite as im- portant that they possess an ample store of energy for work and exercise, in order that we may perform life's duties. In physics, we are taught that heat is one form or manifestation of force, and that heat may at will be converted into force, and force into heat. This is true of the heat and energy furnished by our carbonaceous foods. The fats are the great heat producers, while the starches furnish most of the energy. * Starch comes from vegetable foods,— chiefly the cereal grains, but al^o the potato and the banana. Fats are found in olives ; in nuts ; in milk and cream ; in butter ; in vegetable oils, and other solid vegetable fats. Sugar, .generally speaking, is of four kinds, — cane, grape, malt; and milk sugar. The sugar from beets, being chemically the same as that from sugar cane, comes under the head of cane 13 SCIENCE of FOOD and COOKERY sugar. In the making of refined sugar, tlie canes or the beets are first squeezed between rollers or presses to extract the juices. These juices are then evaporated to the sirup point, and the sirup is crystallized and separated from the molasses. The final result is the modern sugar of commerce. Cane Sugar is not digested by saliva, but by the intestinal juices after it passes through the stomach; and if delayed too long in passing, it is likely to ferment. Grape Sugar is found in fruit and hone)'. It is absorbed with- out digestion, and is perfectly wholesome. Malt Sugar is found in sprouting grains. That is, the grain, in sprouting, acts upon the starch within itself, changing it to sugar. This is really an act of digestion. Sprouted grain is mixed 14 SCIENCE g^ FOOD and COOKERY with scalded starch at 140° F. (Water at 150° is added to the starch, which cools it to 140°. Anything hotter than this, would destroy the action of the malt on the starch.) This is kept warm, and stirred occasionally; and in a few hours, the starch is changed to sugar. From this process come some of our best sirups. Milk Sugar is contained in milk, and, like grape sugar and malt sugar, is natural and wholesome. BODY-REGULATING SUBSTANCES These are water, cellulose, minerals, and vitamines; and they serve to keep the body machinery in running order. Water constitutes two thirds of the weight of the body, and enters into the composition of all the tissues and fluids. It is one of the most important of regulating substances, as it equalizes the ^temperature of the body, serves as a carrier of dissolved food material, and prevents the accumulation of waste material. Life can be maintained fer a much longer period without food than without water. Cellulose is the woody, indigestible part of vegetable foods, and is needed because it supplies a bulk necessary to facilitate the movement of food along the intestinal tract. Some raw foods, such as lettuce, celery, cabbage, radishes, water cress, cucumbers, etc., may well be eaten daily, as these pass through the system largely as bulk, at the .same time furnishing to the body their valuable organic salts unchanged by heating. Vitamines are found in all natural foods, especially in the leafy vegetables, in milk, in the germ and the outer layers of grains, and in fruits. When the outer coat (the bran) is removed from the wheat, and the brown coat is renioved from the • rice, as is done in polishing, these otherwise wholesome and nourishing foods be- come devitalized, and will not support life unless foods containing the missing elements are ddded to the diet. IS "Better to search in fields for health unsoueht; Than fee the doctor for a nauseous draught." II. THE VITAL ELEMENTS IN FOODS (Vitamines) In recent years, numerous experiments have been conducted in an effort to ascertain the exact nature of the faults in diet which lead to such diseases as beriberi, scurvy, pellagra, etc., declared by some investigators to be due to a lack of specific chemical sub- stances in the diet. The relation between disease and faulty diet was first brbught to the attention of scientists about the year 1880, by the experience of the Japanese navy. The prominent place of rice in the diet of those who suffered of beriberi, led to a belief that it was a causa^ ,'-tive factor in the disease. In 1897, Eijkman took up the study of nutrition, demonstrating by experiment .the fact that when pigeons were fed exclusively upon polished rice, they began to suffer of a nervous disorder, staggered, lost their power to stand up, or even to swallow food, and finally died. In other words, the pigeons developed a state of polyneuritis (inflammation of many nerves — Borland), which, is analogous to- beriberi in man. He found, more- over, that when the pigeons were fed on the entire kernel, the disease did not develop. In 191 1, Dr. Casimir Funk took up the study of beriberi, and made an effort to isolate this singular yet unidentified substance contained in rice polishings, and also to determine what other foods contain it, and what influence it has on the health. He called this mysterious but absolutely indispensable substance "vitamine." The results observed among his birds when they were restricted to 16 -■■•■■■■Haai*! SCIENCE of FOOD and COOKERY milled rice and water were identical with those reported by Eij,k- man. He found that when the coatings that had been removed from the rice were soaked in water, and a little of this fluid was passed through a tube into each sick bird's crop, or, if the birds had not reached the stage where they could not swallow, ia. portion of the rice polishings was fed to them, in a few hours they made rapid recovery, and before the day was over they were apparently as well as ever.' It seemed like a veritable miracle. Evidently the Creator has placed in the covering of the rice something that is absolutely essential to life, and that the rest of the grain can- not supply. Funk demonstrated, furthermore, that when fowls were fed on steel roller process white flour, in three or four weeks they were afflicted just as when they were fed on polished rice. That is, he discovered that the vitamines are in the outer layers in wheat, just as they are in rice. These experiments clearly proved that there is required in the diet something more than protein, carbohydrate, fat, and mineral salts. In 1914, W. Richard Qhler, M. D.,"" carried out a number of experiments with chickens, in order to furnish experimental proof for the contention that a more or less exclusive diet of white bread was the chief cause of beriberi in Newfoundland. Fourteen chickens fed on white flour bread. With or "without yeast, died within twenty-eight to forty days. Before death, the birds ex- hibited symptoms of polyneuritis, and histological examination of the peripheral nerves revealed considerable degeneration. Five chickens' fed on whole wheat bread, and two on whole wheat, lived in perfect health for seventy-five days, when the experiment was discontinued. ' These experiments were recently duplicated in the chemistry lahoratory of the Col- leee of Medical Evangelists, by Dr. E. H. Risley, teacher of chemistry, with similar results, thus verifying the fact. As a result of being fed on an exclusive diet of polished rice and water^ in a few weeks — three to five — the pigeons began to stagger, lost their power to stand up, and finally became unable to eat. At this point, a portion of fluid extracted from soaked wheat bran (in the absence of rice polishings) was administered by opening the birds' bills and forcing them to swallow it, with the result that the birds made rapid recovery, and in a short time were as well as ever. ' Journal of Medical Research, volume 31, No. 2. 17 SCIENCE 0^ FOOD and COOKERY Beriberi is a serious disease of the nervous tissues. As it pro- gresses, it affects every tissue in the body and eventually the heart, and is fatal unless a substance containing anti-neuritic vitamine — or more definitely, water-soluble B — is administered. The pigeons in th^ former case, like the chickens in the latter, had beriberi. Observe that the rice with which the pigeons were fed was good rice, the ordinary white kernels commonly bought at the grocery, the hulls having been removed to make it attractive and to improve the keeping quality. The white bread that resulted in disease and death to the chickens in the latter case, was good bread, such as is commonly bought at bakeries. But the food was lacking in the essential accessory substances, the vitamines. Hopkins ° discovered that small additions of milk to food mix- tures of purified protein, carbohydrate, fat, and inorganic salts, rendered them capable of inducing growth, whereas without such additions of milk, no growth could be secured. He interpreted this to mean that milk contains unidentified chemical substances indis- pensable to the diet, and' that the failure of animals to grow, and to have a normal length of life, was caused by the absence of these essentials, which he designated "accessory" substances. "Experiments by McCollum and Davis* brought out the ;fact that although chemical analysis of whole grain cereal shows it. to contain all the essential food substances, such as protein, starch, sugar, 'fat, and all the mineral salts that occur in the body of an animal, cows did not do well v/hen fed strictly on seeds or see& mixtures. But when they were fed on a corn mixture, including the seed, straw, and leaf of the plant, their nutrition was excellent, as shown by their appearance, the vigor of their offspring, and their ability to produce an abundance of milk. This indicated a dietetic value in the leaf of the plant. The work of these men showed, moreover, that certain fats, as butter fat, egg yolk fat, and numerous products of the plant kingdoqi, contain something that greatly stimulates growth when added to a diet of purified foodstuffs. Funk and Macallum " EngUeh Journal of Physiology, volume 44, 1912. * "Newer Knowledge of Nutrition," Journal o} Biological Chemistry, volume 24, No. 4. 18 SCIENCE of FOOD and COOKERY pointed out i:hat butter does not relieve polyneuritis in pigeons. McCollum and Kennedy, after giving several reasons why the term "vitamines" was unsatisfactory, proposed the provisional terms "fat-soluble A" and "water-soluble B," because of the characteristic solubility of these substances in fats and water respectively. (Since this was given out by McCollum, a third dietary essen- tial has been discovered.) FAT-SOLUBLE A The best sources of this growth-promoting dietary essential, fat-soluble A, are whole milk, cream, butter fat, egg yolk fat, and some products of the plant kingdom, as the leaves of plants and certain roots. Such foods as bolted (white) flour, degerminated corn meal, polished rice, starch, glucose, and the sugars from milk, cane, and beet, are mentioned by authorities as especially poor in fat-soluble vitamine. A lesson taught by experiences during the late war, was the importance of certain amounts of fat in the human dietary ; as in those countries where milk, butter, and fats generally were unob- tainable, the people became singularly susceptible to contagion. Tuberculosis, for instance, became a veritable epidemic when the fat supply was cut too low. Whether tuberculosis does not follow a deficiency of fat-soluble vitamine, rather than a general deficiency of fats, is a question that is still undetermined. Whether an abundance of olive oil, cottonseed oil, or other vegetable fats, or lard, which do not contain fat-soluble vitamine, will provide against the incursions of tuberculosis, or if such fats as milk, cream, butter fat, and ^^% yolk fat, which contain fat- soluble vitamine, are absolutely necessary as a protective against disease, is a proposition that still awaits final solution. The facts cited by recent investigators seem to agree that fat- soluble vitamine need not be sought solely in foods known to be rich in fats. Of the various plant structures, the leaves' are the richest in fat-soluble vitamine. Some roots are next, and lastly cereal grains. Clover, alfalfa, spinach, Swiss char(l, and lettuce contain the fat-soluble vitamine in similar magnitude ; and of these, lettuce has the least. 19 SCIENCE of FOOD amC COOKERY Writing on the subject of "Fat-Soluble as Nutritf/2 Factors in Plant Tissues," Osborne and Mender say: "o.i grn. of alfalfa, clover, timothy, and spinach evidently furnishes relatively .at least as much of this vitamine as does o.i gm. of butter fat. These vegetable products may in fact contain more than butter fat." This agrees with the work of Hindhede," whose results with young men correspond with observations on laboratory animals. He has contended that fat is not required in the diet of adults if an amount of fresh fruits and vegetables sufficient to supply the vitamines is eaten daily. ^ Steenbock and Boutwell' demonstrated that fat-soluble vitam- ines are present also in some roots, and in cucurbitous vegetables, (pumpkin and squash). They found the carrot and the yellow sweet potato to contain so much of the fat-soluble vitamine that, as a source of this dietary essential, they must be classed- with leafy vegetables. . They found the yellow maize (corn) to be comparatively rich in this growth-promoting vitamine, as when animals were depend- ent on it for their fat-soluble vitamine, the results were good, and sometimes, even if not in most cases, normal. On the other hand, white maize, in every case where experimental animals were de- pendent on it for their fat-soluble vitamine, proved to be an absolute nutritional failure. A lack of this essential constituent in the diet results first in a failure of growth and maintenance of life. Second, there is oft-* occurring inflammation of the eyes, or xerophthalmia, and mal- nutrition of the skin, as indicated by encrustation of the ears, and sores on the body generally. WATER-SOLUBLE B This anti-neuritic dietary essential (the best prophylactic in the prevention and cure of polyneuritis) is fouild in abundance in all natural, unprocessed foods. Whole grain cereals, particularly the embryo and coverings of grain, and of the leguminous seeds, such ° Jourruil o/ Biological Chemistry, volume 41, No. 4, 1920, page 566. " Journal of Biological Chemistry, volume 46, No. 1, 1920, page 152. ' Journal of Biological Chemistry, volume 41, Nos. 1, 2, 1920. SCIENCE of KXJD ancC COOKERY as dried peas, beans, and lentils, contain it in large amounts. The leafy vegetables — cabbage, spinach," lettuce, water cress, celery, and parsley — are rich in water-soluble B. It is also found in milk and egg yolk, but not in olive oil, butter fat, or any of the animal fats. The foods that do not contain it are polished rice, white flour, starch, white sugar, sirup, and fats. Water-soluble vitamine,« it will be recalled, is the food accessory without which beriberi develops in birds, animals, and man. The well-known investigators Chick and Hume' are quoted as saying that a real danger may be incurred by too exclusive use of bread made from' highly milled wheat ; that among groups of people living on restricted diets in which bread made from patent flour formed a large proportion of the total ration, beriberi was very common, whereas people living on similar diets, but with bread made from the entire kernel replacing that made from patent flour, were rarely afflicted. It is well known that in those parts of the world where the poorer classes su|bsist on a diet restricted largely to polished rice and fish, beriberi is very, common, because of a lack of this dietary essential (B) in the food "supply. A failure to provide for this important accessory results in mal- nutrition, followed, by nerve degeneration, leading to a sort of paralysis in birds, and beriberi in man, both from the same cause. Effects of Heat. — While dry heat (baking to a brown) seems to be very destructive to vitamines in general, most of the evidence agrees that A and B are not destroyed by heating for considerable periods of time by moist heat at a temperature of 212° F. or lower.' Steenbock and Boutwell' showed that greeijs, sweet potato, carrot, squash, etc., suffer no appreciable loss of their vitamines by being autoclaved (cooked in a steamer) at fifteen pounds pressure, McCoUum and Davis" found that wheat embryo could be heated for one hour at fifteen pounds pressure without apparent loss to the growth-promoting property. . McCollum, Simmonds, and Pitz" detected little if any diminution when navy beans were heated in ' JovtriuA of Biological Chemistry, volume 37, page 600. " Journal of Biological Chemistry, volume 41, No. 2, 1920, page 169. ^'Journal of Biological Chemistry, volume 23, No. 1, 1915, page 249. "■Journal of Biological Chemistry, volume 29, No. 3, 1917, page 626. iA^iMA^^ In pntcnt roller fliiur, (lie life-sustaining properties of the wliole wlieat are missing. a moist condition at 120''' C. (a1)oiit 15 ]:)Oiin(ls pressure) for one -and one fonrlli hours. This shows tliat tlie vitamines A and I! are stable to moderate licat. WATER-SOLUBLE C The information ol:itained from observations of human experi- ence with inadequate war diet during- the recent world conflict, together with extensive laboratory research, has clearly brought to view the existence of a third dietary essential, the "antiscor- butic," meaning that which counteracts scurvy. It has served to emphasize the fact that scurvy in the guinea pig, that in the mon- key, and that in man arc alike occasioned by the lack of some s])ccific substance in the diet which is not stable to heat. SCIENCE of FOOD and COOKERY Scurvy, often manifested in degenerative tooth changes, such as severe cases of looseness and finally falling out of the teeth, and soreness and bleeding of the gums (Osier), is one of the oldest of known diseases. It is usually associated in the mind with sailors on long voyages, living on salt meat and hard-tack. In years past, in times of war, not infrequently an army suffered a greater total of casualties . from scurvy than from bullets. When the situation in Europe during the recent war became such that in some localities .both troops and civilians were com- pelled to subsist on unsuitable food, scurvy made its unwelcome appearance. This was not attributable to an insufficient supply of energizing substances, nor to a lack of foods containing a proper supply of protein constituents, but on the contrary, it was a force- ful demonstration of the fact that in the midst of plenty, the nutrition of foods may be dangerously defective. It further dem- onstrated that while the caloric value of foods may rightly claim recognition, it avails nothing without the cooperation of acces- sory substances. By the authorities of the American Medical Association,'" we are informed that definite symptoms, resembling in several details those found in infantile scorbutus, were induced in guinea pigs by dietary deficiencies. Perhaps the most striking fact brought forth is the predisposing effect of an exclusive cereal diet, and the curative and antiscorbutic potency of fresh fruits and vege- tables. Another fact discussed is the loss of this valuable property through certain methods of cooking and preservation, notably heat, and desiccation (drying). We are told that in campaigns in Meso- potamia, the British forces in some places were afiflicted with scurvy as the result of a constant and exclusive use of dried foods. In a memorandum on food and scurvy, issued by the "Food [war] Committee""' of the Royal Society, London, England, we are informed that through the investigations carried on, especially at the Lister Institute, as to the cause of scurvy, nothing new had been found, save evidence of the presence, in many foods, of a " JcMrnaX of the American Medical Aaaociation, volume 73, X919, page 1288. "Lancet, London, November 30, 1918. 23 SCIENCE of FOOD and COOKERY certain basic substance, the exact nature and composition of which remain obscure, but whose benign influence is indubitable. This, authority puts forth the assertion that scurvy, Hke beriberi, is a deficiency disease, and is traceable to a long continued con- sumption of foods lacking in accessory food substance, or vitamine. This antiscorbutic vitamine (water-soluble C) is contained in fresh foods — in largest amounts in oranges, lemons, and fresh vege- tables; in considerable amounts in roots and tubers (potato, etc.) ; also in small quantities in milk and fresh meat — but is very deficient in dried and preserved foods. The further statement is made that water-soluble C vitamine is destroyed by prolonged boiling; also that. soda rapidly destroys the antiscorbutic properties of food, hence should not be added to the water in which vege- tables are either soaked or boiled. It is shown that beans, peas, and lentils in their dried condition possess no antiscorbutic properties. If, however, the dried seeds are soaked in water at room temperature for twenty-four hours, then drained and kept moist in thin layers until they germinate (about forty-eight hours more), they develop antiscorbutic vi- tamine, water-soluble C. ' It states further that the antiscorbutic value of fresh meat is very low in comparison with that of fresh vegetables, and that tinned and preserved meat possesses no anti- scorbutic value. Water-soluble C is very sensitive to heat or drying, although, its keeping qualities seem to be much improved by the "presence of an acid. Cabbage eaten in the raw state contains active antiscor- butic properties; but when it is dried or boiled, its antiscorbutic properties are practically null. Most of the neutral vegetables, as peas, corn, etc., lose their antiscorbutic properties in the process of canning and drying. On the other hand, in the case of tomato and, orange, which are acid, the effect of boiling or drying is not nearly so pro- nounced, as a great deal of the antiscorbutic vitamine is preserved in canned tomato, also in dried tomato and orange. Canned tomato therefore constitutes one of the rnost useful accessories for the long winter months, when, in many places, canned goods are 24 SCIENCE of FOOD and COOKERY largely used, likewise for sailors on long voyag;es, and for armies in the field. An editorial in the Journal of the American Medical Association, under the heading, "Orange Juice Considered in a New Light," says on this point: "It is recognized by pediatricians that artificially fed infants thrive better if they receive some addition to cow's milk, pa,rticu-" larly when the latter is Pasteurized or sterilized. One reason for this, now understood, is that many of the artificial food mixtures are likely to be qualitatively incapable of averting scurvy in young children, so that some added antiscorbutic must be provided. For this purpose orange, juice has attained a well deserved popularity. "Owing to the jprice and occasional scarcity of oranges, notably during the war, special efiforts were made, both here and abroad, to secure suitable substitute antiscorbutics for infant feeding. The use of tomato, first urged by A. F. Hess, of New York, has been particularly promising, owing to the fact that,, in contrast with some other antiscorbutics, this readily available vegetable can be dried or canned without losing its potency in antiscorbutic vitamines, and it can be administered in various ways, including intravenous injection of the juice." — June ip, ipso. As to the best ways of cooking fresh vegetables, with regard to preserving the water-soluble C prop'erties, we quote from the Lancet, ^ London, as follows : "The destruction of the antiscorbutic properties depends rather upon the time than the temperature employed. All foods, espe- cially vegetables, should be cooked for as short time as possible, at boiling point. Slow methods of cooking, such as stewing with meat or simmering below the boiling point, should be avoided. Potatoes should be plunged into boiling water, and the boiling continued for twenty to thirty minutes after the boiling point has again been reached." — November 30; Ipi8. As throwing further light on the destructive effects of soda on vitamines, we refer to the experiments of Miller," who states that the cooking of navy beans in 0.5% sodium bicarbonate (soda) " Journal of Biological Chemisthl. volume 44, No. 1, page 173. 2S SCIENCE of FOOD ancf COOKERY solution for one hour and ten minutes caused a loss of 37.4% of vitamine. To the common use of "soda biscuit" and of corn bread raised with soda, throughout the Southern States, is largely attributed the prevalence of pellagra and other deficiency diseases, due largely to •a lack of a proper supply of food accessories, the vitamines. When fruits, salad plants, herbs, and fresh vegetables are de- scribed as antiscorbutic, the meaning is simply that they have the power of preventing those changes in the blood which produce scurvy. What they really do is to supply the blood with various salts and accessory substances- which maintain the body fluids in their proper chemical condition, thus preventing tissue change and decay. VITAMINES AND CALORIES In the past, it has been customary to express the value of a diet largely in terms of heat units, or calories, since it was sup- posed that the value of foods depended largely, if not entirely,' upon the amount of Reat produced from the consumption of their so-called nutritive constituents — protein, carbohydrate, fat, etc. Therefore, with the rise in prices of foods generally, as the result of the great war, the public was well advised to consider the caloric value of the foods purchased, in order that the greatest possible amount of energy might be obtained for the least ex- penditure of means. ^ The result was, there came a tendency to purchase food by the calorie rather than by the kind. This principle is all right so far as it goes ; but in the light of our newer knowledge on ,the subject of nutrition, it falls far short of the actual needs of the human machine, which is infinitely more complicated than an ordi- nary mechanical contrivance. As a result of biological studies carried on during the past few years, much light has been thrown on this important subject. For instance, a diet was constructed in which protein was repre- sented by the casein in milk, carbohydrate by starch, and. fat by lard, all carefully purified by chemical treatment, so as to exclude anything but these three substances. This was fed to young rats 26 SCIENCE gf FOOD and COOKERY in quantity more than sufficient for their daily output of energy. Such a diet is sufficient, both in quantity and in quality, for the nourishment of the animal ; but it does not contain any of the vital constituents of fresh foods, the vitaraines. In theory, this should form an ideal diet; but in practice, it was found that the animals soon ceased to grow, and also developed certain diseases, notably rickets and scurvy. When this stage had been reached, a small quantity of fresh. uncooked food was added to the diet, whereupon growth vvas resumed and the animals became healthy again. Further experiments brought to light three very important ad- ditional facts; namely, that animals fed on chemically pure foods showed a markedly diminished power of resistance to infectious diseases; and in the case of female rats, the offspring were poorly developed ; and the mothers were unable adeqtiately to suckle their young. Dr. Harvey W. Wiley, expert in food and nutrition, says: "Up to the era of the discovery of the cause of beriberi, the principles of correct diet were based upon the supply of a so- called balanced ration. . . . We were taught, that this balanced ration consisted of certain amounts of protein, carbohydrate, fat, and minerals. Much to the astonishn^ent of physiologists, it was discovered that when an animal was fed pure protein, pure carbo- hydrate, pure fat, and pure rhineral, it failed to grow, gradually lost weight, and finally died." "Our whole system of diet, therefore, has to be reconstructed! from the discoveries of the last fifteen or twenty years. These discoveries have particularly emphasized the food value of the ex- ternal coatings and germs of cereals. This value rests not alone in their content of ordinary digestible foods, but exists particularly by reason of the water-soluble vitamine contained therein. "Perhaps there is no point in medicine so confusing and con- flicting as the dietaries prescribed by the attending physician in case of illness, and likewise for children and grown persons as a preventive of disease. The very foods that have been most de- natured, and therefore are least wholesome and assimilable, are constantly prescribed by physicians for the well as for those who are ill. The functions of leaf vegetables, for instance, so important 27 SCIENCE of FOOD ancC COOKERY in dietetics, and carrying as they do the chief fat-soluble vitamines, are those that the physician too often neglects." — Quoted in "Lit- erary Digest," June f, iQip. Thus we find that there are three vitamines; and there are possibly more, as scientists believe there is a fourth which cures rickets in children ; and there may be others. Vitamines are not manufactured in the body ; neither are they contained in soil, in combination with minerals ; but they are elaborated by the plant itself. A lack of these accessories in the daily food is a species of starvation, and ends disastrously unless the body can be supplied with those substances so abundantly provided in unprocessed and uncooked foods. The subject is one that presents fascinating fields for experimental study and research ; and every advance step serves to bring us nearer to nature and to nature's God, leading to the avoidance of needless suffering and disease, and to the betterment of mankind. 38 III. FOOD MINERALS ESSENTIAL TO ALL LIFE "Learn from the birds the food the thickets yield; Learn from the beasts the physic of the field." "Eat to live rather than, live to eat." A MOST interesting parallel is observed in th^ study of the composition of the human body, the cells of plants, and fertile, fruit-bearing soil. Professor Sherman,' of the Columbia Uni- versity, gives the following list of elements as composing the ■ human body: oxygen, carbon, hydrogen, nitrogen, calcium, phos- phorus, potassium, sulphur, sodium, chlorine, magnesium, iron; iodine, fluorine, and silicon in very minute quantities; also traces of manganese and aluminum. The same text shows, that natural, unrefined foods contain these same elements in varying quantities and proportions. Analysis 'of normal soir reveals the same elements to be con- tained in earth, and experience teaches us that these various mineral elements in the soil are absolutely necessary to insure a paying crop of grain or vegetables. The average farmer seems to recognize instinctively that a lack of .soil minerals woilld result in a f,eeble or stunted yield, hence he looks well to the matter of the richness of the soil before casting in his seed. Intelligent stock raisers, who make a business of feeding cattle for definite ends, calculate the results according to fixed laws. Proper food is the means whereby they supply the essential building material for the physical needs of the animals in which th^ir money is invested. With respect- to his own food, however, man persistently vio- lates one of the most beneficent of nature's laws, in that he submits his most staple foods to a process of hulling and scouring that leaves them almost void of the mineral and vitamine on which life is so dependent. These very important parts of our food are carefully separated from our food and fed to farm. animals, thereby developing magnificent specimens of stock,- while our own health suffers proportionately from a lack of these elements. 1 "Chemistry of Food and Nutrition," page 234. ' "Soil Analysis," volutae 1. 29 SCIENCE of FOOD and COOKERY To a certain extent, these elements are constantly given off by the body; and consequently our food must furnish a continual resupply of them. The carnivorous as well as the herbivorous animals must have these needs satisfied; but in flesh foods, these elements are not evenly distributed. Hence the carnivora eat the, whole carcass, — viscera, hide, bone, and all, — in order to obtain these mineral elements, which are found largely in the bones and other hard parts. When we use flesh as food, we select for ali- mentation only the muscular parts, which are poorest in mineral. With this, there is the growing tendency to rely upon artificially prepared foods, — sugars, white bread, white rice, package foods, etc., — from which the greater portion of essential mineral and vitamine has been removed. This in itself would be sufficient to constitute a potent factor in degeneracy ind disease, even with an abundant supply of otherwise energetic food. While it would be a question of the greatest difiSculty to de- terming exactly how much of each of these numerous, mineral elements we need, it suffices us to know that they are most im- portant, and it would seem reasonable that we should have all that natural foods contain. The condition of the blood depends upon the character of the food supplied to the digestive organs. In compounding that marvelous stream, which carries life to every tissue and organ of the human body, nature obtains her building materials from food, just as she obtains food from soil, water, and air. The different mineral ingreSients present in the internal se- cretions of the human body 'have their definite functions to fill in' the maintenance of good health, and are not present there through blind accident. The Master Architect who made the human body, and who declared that "the blood is the life," placed these food essentials called vitamines, and the various mineral ingredients, in the fruits, the grains, the nuts, and the vegetables; and these ele- ments must be in the food in order for the body to take them jrom the food. The removal of one or more of these constituents from our food may mark the beginning of disaster to the body. 30 SCIENCE of FOOD and COOKERY In their absence, the body may make use of others until the handi- cap asserts itself; then the physician is sought, or perhaps resort is had to some drug, in a vain effort to correct the disorder. THE BODY'S INTERNAL DEFENSES If we put a drop of blood under a microscope, a Seertiingly countless number of small corpuscles come into view. Most of them are red, but some are white.> They have a well defined work tp do in the defense of the body against intruding germs, of dis- ease. The white corpuscles are always present in inflamed parts, and take into themselves foreign particles in the blood, minute organisms -known ^s bacteria. These little corpuscles are called the "so4diers" of the body; for they play a prominent part in the cure of diseases, and in their prevention in persons exposed to infection. Together with them in the blood, in which they circulate, and as part of their structure, we find the before mentioned mineral elements — iron, phosphorus, potassium, calcium, etc. This is al- ways the case when pure blood is examined. The blood corpuscles so necessary to our. welfare are never without iron; and when the iron is removed, these little warriors die. The constancy with which these mineral elements appear in the soilj in plants, in all natural foods, and in the tissues of the human body, reveals the fact that they are absolutely essential to life. In the face of this great truth, we see vast commercial enterprises built up for the. sole purpose of removing them from our food. Notwithstanding this, the blame for the prevalence of disease and broken constitu- tions is usually thrown upon God. When the diet is composed largely of refined foods, no matter how much nourishment the food might otherwise contain, the system cannot make the -best use of such nourishment, because of the absence of those elements necessary to its assimilation. Dr. William Edward Fitch, major Medical Reserye Corps, U. S. A., says on this point: "It is known at the present time that life cannot be maintained on foods deficient in inorganic salts. It iS also recognized by research workers that something more is essential for the main- 31 SCIENCE of FOOD and. COOKERY ^^ Fat , % 2.6l Starch ^ Ash (mineral matter) % % ■' 69.94 I-PI ■ 1. 00 74-70 .50 tenance, growth, and well-being of man than protein, carbohydrate, and fat. Unless food contains sufficient mineral matter, no matter how well balanced the ration may be in the ternary food elements, nor how large quantities are ingested, nor how high the caloric value, there will be malnutrition. In Forster's experiments, dogs and pigeons fed on d^mineralized food died earlier thati those that were entirely deprived of foo.d." — "Dietotherapy," volume i, page 260. The following table is from an outline given in the same text, entitled "Analysis of -Wheat and Ahe Products of Roller Milling." Protein % . Wheat as it enters the mill 14.-18 Patent roller, high grade flour 11.20. A study of this table shows that there is a substantial loss in protein in converting the wheat into white flour, a loss of more than 50% of fat, and a total loss of combined mineral matter to the extent of nearly three fourths the amount contained in the whole grain, while the proportion of starch is correspondingly greater. In these modern times, when so many of our staple foods are submitted to refining processes that in many instances remove the larger portion of these valuable minerals and vitamines (found principally in the germ and outer coverings of the seeds), it is V!t\\ to understand som.ething of the wonderful functions of food minerals in the maintenance of life and health. FOOD IRON The function of iron in the human body is of the" highest im-. portance. Iron is used by the body in carrying the oxygen from the lungs to the tissues, where the processes of nutrition are carried , to completion, and the waste substances so dangerous to life are oxidized. The hjemoglobin (red coloring matter of the blood), like the chlorophyll (green coloring matter in plants), is dependent on iron for- its existence. Concerning the importatice of a proper supply of food iron, Professor Sherman says: 32 SCIENCE of FOOD and COOKERY "There is no considerable reserve store of relatively inactive iron in the body corresponding to the store of calcium and phos- phorus in the bones. Hence if the intjike of iron fails to equal the output, th€re must soon result a diminution of hsemoglot)in, which if continued, must mean a greater or less degi-ee of anaemia." -^"Chemistry of Food and Nutrition," page 285. According to Graham Lusk," ordinary white' flour contains only 1.5 milligrams of iron in 100 grams of fresh substance, as against 5.2 milligrams in the same quantity of entire wheat flour; white flour contains only 146 milligrams of potassium and 86 of phos- phorus, as against 515, milligrams of potassium and 469 of phos- phorus in the same quantity of entire wheat flour. When iron is lacking in the food, and consequently in the blood, the color vanishes from the cheeks. Iron deficiency baffles many, even' physicians, who often fail to see an abundant supply of it at their very doors. The most prolific sources of food iron are the well-known greens, — spinach, beet greens, dandelion greens, lettuce, succulent vegetables, and many fruits, especially straw- berries and prunes. FOOD CALCIUM This inorganic mineral, according to Sherman, constitutes about 2% of the entire" body weight; and of this total amount, about 99% is in the bones. - Thfe remaining per cent, though small, being an essential constituent of the soft tissues and the body fluids, is abso- lutely necessary to the normal action of the heart muscle, and to the coagulation of the blood. Experiments on birds showed that when the birds were fed for a length of time on- a calcium-poor food, there was a marked wasting of calcium salts from various bones ; when the birds were killed and dissected, some of the bones were found to have been perforated in order to supply needed lime for the body's- metabolism. This may serve to explain the cause of the hollow teeth and bone deformity among children fed largely on white breads, sugarl,' candies, and flesh meats, all of which are very poor in calcium. May we not conclude that When they are fed on such . ' "Science of Nutrition," third edition, page 360. 33 SCIENCE of FOOD and COOKERY a diet, the body will retaliate, as it were, and draw upon the bones and the teeth for that which is lacking in the food? Almonds, milk, t^^ yolk, oranges, prunes, carrots, parsnips, and entire ground cereals are rich in calcium. As set forth by Sherman, the entire wheat products contain more than twice the amount of calcium found in white flour. DEMINBRALIZED FOOD AND CONSTIPATION Constipation is declared to be the most prevalent ailment of civilized man. It should be regarded as but a condition of de- ranged nutrition; and consequently any treatment, to be eiificient, must be directed not simply toward the temporary removal of the symptom, but at the cause. A fact which should be more generally known, is that nature provides a powerful yet harmless laxative, which will accomplish for the individual what no medicine can do. This laxative is in all plain, unrefined, wholesome foods as fur- nished by iiature. Natural foods, when not submitted to the modern refining proc- esses, contain a bulky element — the rough, indigestible particles of vegetable matter that absorb moisture and increase the volume of the bowel content, thereby exciting them to more thorough action. Besides promoting this mechanical propulsion, unrefined foods contain certain properties that lubricate the bowels and stimulate peristalsis. These are the acids, the fats, and the min- eral salts. Examples might be multiplied that indicate the evil effects fol- lowing the continued use of demineralized foods, which have been robbed of the greater part of their essential mineral and vitamine in order to convert them into products that will "keep." Diagnos- ticians agree that many of the ills that afflict mankind are preceded by constipation. They also agree that freedom from constipation averts many ills. Peoples who subsist on foods as nature supplies them are not troubled with constipation. Decaying teeth, appendi- citis, tonsillitis, and constipation are rife among all civilized p''eoples who eat largely of concentrated foods, and who remove the hulls from their cereals in preparing them for eating. 34 SCIENCE gf FOOD anif COOKERY WHITE AND ENTIRE WHEAT BREAD A good deal has been said, during the past few years, as to the respective merits of entire wheat and white flour breads. Entire wheat flour is simply the whole grain ground up.; white, or so- called refined flour, is obtained' by reriioving' the germ and most of the outer covering of the grain. The ordinary "Qraham" bread sold by most bakers is merely white flour mixed with bran, and usually a small amount of molasses or malt, to give color and flavor. This is not the same as entire wheat bread, because white flour and bran are only two out of several products of the mill, middlings, shorts, etc., also belonging to the bread.' The analysis of entire wheat and white flour, as given on page 32, shows the removal of the greater part of , combined mineral from wheat, in the manufacture of modern white flour; and the same is true of the commercially ground corn meal. This is sig- nificant indeed, when so much is heard about "deficiency" diseases, and the association of deficiency of mineral and yitamine with nervous collapse, rickets, etc. The natural result of living on a more or less exclusive diet of white bread, white rice, refined sugars, demineralized breakfast foods, and vegetables that have been depleted of their mineral salts by improper cooking, is a condition of saline starvation ; and it often manifests itself in nervous irritability, neuralgia, sciatica, and other complaints of a nervous origin. As one writer (Broadbent) has said, "A whole page could easily be filled with a list of protean maladies due to thii condition." Thus we may say positively that what is craved by the normal appetite, and.' fills so important a place in the vital economy, is not the white sugar of commerce, but the saccharine elements in fruits and succulent vegetables. It is not the starch of refined white flour, or polished rice, or degerminated corn meal, that is needed to nourish the body and develop strength, but, it is, the amylaceous (starchy)' mattet and oily constituents contained in foods proper, which, when combined in the food entire, give honest, all-round buildirig material. 35 SCIENCE of FOOD and COOKERY Nearly one hundred years ago, Sylvester Graham led out in a great health movement in America, in which multitudes who had been considered incurable were restored to health by adopting his dietetic ideas. He advised his followers to eat entire wheat bread (it became known as Graham bread, after his name), which other people despised, just as the nations of the East were despising natural brown rice, and were suffering physical disorders in con- sequence. Graham taught the people the importance of the whole grain, including its outer coverings, . and of the fresh green foods in all their strength. He advocated the use of the very foods that contain vitamine, and we are now in possession of evidence as to the scientific reasons for the results he obtained. Polished rice, white bread, refined sugar, and demineralized foods generally, do not introduce some mysterious germ into the body: their use simply deprives the blood and the tissues of those particular elements which are essential for nutrition and growth, in both children and adults, and which are contained in the por- tions that are removed in the refining process. It is thus that the body's defenses are broken down and its immunity destroyed. These so-called refined cereal foods, flours, flakes, sugars, etc., are but. a modern invention. Our grandfathers knew little about them, and suffered less from the present-day deficiency diseases that tax the ingenuity of the medical profession and fill un- timely graves. Nature's remedies for many of the modern ills may be had by all. Unbolted wheat and corn breads, natural brown rice, with an abundance of fruit and succulent vegetables, furnish a combi- nation of body-building elements which makes for red blood and all-round general health. The best way to avoid disease, as well as to prepare for any "epidemic," is to build up tl^e "body's resist- ance by the use of wholesome, unprocessed foods, containing th.e organic ingredients necessary for the maintenance of a disease- resisting vitality, which is the best protective against the diseases that infest our world. 36 'Tell me what you eat and I will tell you what you are." Since the elements that enter into the composition of the body are precisely the same as those which compose plants, it follows that a proper diet for man must be such plants as contain these, chemical units in proper proportion. The human body being un- able to assimilate these mineral elements in their inorganic condi- tion, they must be organised, as in plant life, before they can be of use to the body. Only plants have power to absorb these mineral salts from soil, water, and air, and organize them into food for the use of man. For this reason, the -patent medicines that purport to contain these mineral ingredients are of little value. Some of these min- erals are actually poisonous when taken- in their free state. But not so when nature finishes her work of combining and compound- ing them ; they are then no longer poisonous, but actually beneficial to both plant' and animal. The vegetarian diet. is the natural diet of the human race; and one of its great advantages is that it is composed of foods that are more or less complete in the essential constituents, containing in varying proportions protein, carbohydrate, fat, mineral matter, and the indispensable vitamine, which combine to make the food Nfully adapted to the needs of the body. Dr. Alexander Haig, uric acid specialist of London, England, says concerning the adapta- bility of the vegetarian diet to life and health: "That it is easily possible to sustain life on the products of the vegetable kingdom needs no demonstration for physiologists, even if a majority of the human race were not constantly engaged in demonstrating it; and my researches show, not only that it is 37 SCIENCE of FOOD and COOKERY possible, but that it is infinitely preferable in every way, and produces superior powers of both mind and body." — "Uric Acid in the Causation of Disease," page 864. TRUE FOOD SATISFIES HUNGER A wrong impression of the vegetarian diet is often received by those who would test it by trying an, occasional meal without meat. No diet can be fairly judged in this casual way. In the first place, those who are accustomed to the stimulation of meat will most certainly feel the want of such stimulation on leaving it off abruptly for a meal or two. In the second place, .the system that has become accustomed to digest principally flesh food, finds some difficulty at' first in digesting other foods; hence it requires a little time to adjust itself to the change. Another wrong impression in the minds of some, is' the fear that in leaving off the high protein meats, they would have to eat far too much vegetable food in order to supply sufficient protein, and thus would have a preponderance of starch. One gbod woman understood that a person must take enormous quantities of haricot beans or other protein food to compensate for leaving off flesh meat, and was "quite beat to take four platefuls" ! , But this is altogether a wrong idea;' for all the legumes (beans, peas, and lentils) are exceedingly nutritious and heavy in protein, and their liberal use is almost sure to overload the system with nitrogenous material." There are still others who, having subsisted on flesh foods, claim that vegetable food does not satisfy the appetite. This is largely due to one of two factors, or to both. In the first place, the qualities in cereal , foodg that satisfy the appetite are their mineral salts, contained in the germ and Qufer coatings of the seeds. These having b^en almost entirely removed from our mod- ern flours, breads, etc., also from vegetables pared too thickly, the ' eater of such demineralized food is left with an unsatisfied craving for elements that the body actually needs. This craving leads to overeating, in a vain effort to satisfy the demands of nature. A second factor is that flesh eaters usually eat rapidly, without thorough mastication; and as starchy foods are dependent upon 38 SCIENCE of FOOD and COOKERY the action of the ptyalin of saliva for proper digestion, and con- sequently require more thorough chewing than flesh foods, they are likely to ferment in the stomach if eaten hastily. Entire meal cereals and breads, with an abundance of fresh veget?ibles, both cooked and raw, together with moderate amounts of nuts and dairy products, legumes, etc., satisfy the normal appetite without any "stuffing," and without the sensation of "fullness" after meals which is so characteristic of many who partake largely of refined cereal foods and flesh, foods. In referring to the effect of improper diet on health and lon- gevity, Serieca, the old, Roman who attained eminence as a rheto- rician under the early empire, is quoted as saying, "Man does not die; he kills himself." It is when we scorn natural food,, and follow after artificial gratifications and indulgences, that the body powers are weakened and sickness results. , Natural, wholesome, and seasonable foods, when prepared and served in an appetizing manner, will be relished in the eating, "A good appetite needs no brush" — it relishes 'good food that is well prepared and attractively served, and thus a minimum of work will be thrown on the system, the health will be promoted, and efficiency" will be increased. VEGETARIAN DIET AND LONGEVITY The diet originally planned for man, and that enabled him to attain to the age of nearly a thousand yearsj is outlined by the pen of inspiration in the first chapter of Genesis, twenty-ninth verse: "Behold, I have given you every herb yielding seed, . . . and every tree, in which is the fruit of a tree yielding seed; to you it shall be for food." (A. R. V.) Thus the One who created man, and who understands his every need, appointed Adam his fpod, consisting of grains and nuts. After the fall, when the ground was cursed for man's sake, the herb of the field was added to his diet. (Genesis 3:17, 18.) After the Flood, when all vegetation had been destroyed by water, God permitted man to eat flesh. (Genesis ^: 3, 4.) . It is interesting at this, point to note the comparison of the length of life of men who lived before the JFlood, and who sub- 39 SCIENCE of FOOD cmd COOKERY sisted upon fruits and grains, with that of the generations living immediately after the Flood, who subsisted upon the flesh of ani- mals, at least as part of their daily food. The following figures show that the average length' of life for nine generations before the Flood, as recorded in Genesis 5 : 3-32 ; and 9 : 29, was 912 years. The average for ten generations after the Flood, when flesh meats wer^ used as ffaod, was but 317 years. (Genesis 11:10-32; 25:7, 8.) Nine Generations Before THE Flood Name Age Adam , .... 930 Seth gi2 Enos 90s Cainan ...;... 910' Mahalalee^, , . . r. . 895 Jared ' v . . . . . .j '962 Enoch (translated) Methuselah '969 Lamech '. . . . 777 Noah 950 8,210 Average, 912 years. Ten ' Generations After THE Flood Name ' Age Sljem 600. A'rphaxad 438 Salah "433 Eber 464 Peleg 239 Reu 239 Serug ' ., 230 Nahor 148 Terah 205 Abraham 17S Average, 317 years. 3,171 "And Haran died before' his father Terah in the land of his nativity." Genesis 1 1 : 28. * One would infer, from this scripture, that until about the tenth generation after the Flood, it was so unusual a thing for a child to die -before its father^ that mention is made of the fact in Holy Writ. Following on, we briefly trace the history of the chosen people in their march down into Egypt, where they came under heavy bondage to the Egyptians until the time of their deliverance. When the prophetic period had expired, and the time for their release had come, God brought them out with a strong hand, to make them the dep9sitaries of the Holy Oracles, and His peculiar treasure above all people. It was designed that through them, all the world should come to a knowledge of the true God.. Their health/ was jealously guarded, and a fleshless diet was given them. (Exodus 16:35; Joshua 5:12.) But they despised "the corn of 40 SCIENCE of FOOD and COOKERY heaven," and cried for flesh; so He permitted them to eat "clean" flesh. (Numbers 1 1 : 4-6 ; Deuteronomy 14:3-20.) If is recorded in "A Prayer of Moses the Man of God," that the years of man were "threescore ^and ten" — an evidence that . the race was not benefited in the least by a diet of flesh. (Psalm 90:10.) Laterj in apostolic days, when the gospel was preached to the gentiles, the message of physical holiness was again proclaimed as a part of the gospel of salvation, in the words: "Ye are the temple of God. ... If any man defile the temple of God, him shall God destroy; for the temple of God is holy, which temple ye are." i Corinthians 3 : 16, 17. Then follows the statement of a great principle, defining the motive which should actuate the recipients of grace in the exercise of Christian temperance in all things, and which will prove a safe guide to follow in the selec- tion of the kind and quantity of food best suited to the keeping of the body in a state of health: "Whether therefore ye eat, or dririk, or whatsoever ye do, do all to the glory Of God." i Co- rinthians 10:31. This principle, if heeded, will control in all matters pertaining to the diet, as in every ict of life, preserving us from intemperance in all its varied forms. "Every practice which destroys the physi- cal, mental, and spiritual energies is sin. The laws of nature, as truly as the precepts of the Decalogue, are divine ; and only in obedience to them can health be recovered and preserved." The desire of God for every human being is expressed in the words, "Beloved, I wish above all things that thou mayest prosper and be in health, even as thy soul prospereth." 3 John 2. Here, as ever, inspiration places the health of the body on an equahty with the health of the soul, as indeed they are dependent one upon the other. To the chosen people, the laws relating to both spiritual and physical well-being were made plain ; -aiid on condition of obedi- ence, they were assured, "The Lord will take away from thee all sickness." Deuteronomy 7:15. "Ye shall serve the Lord your God, and He shall bless thy bread, and thy water; and I will take 41 SCIENCE of FOOD and COOKERY sickness away from the midst of thee." Exodus 23:25. These promises are likewise for us to-day; and it is the privilege of every child of God, through obedience, to know the meaning of His promise, "I am the Lord that healeth thee." Exodus 15:26. VEGETABLE AND FLESH FOODS CONTRASTED In their growth, vegetables secrete no poisons; whereas in all animals, the very processes of life consist in the breaking down of tissue, and the formation of products of waste and oxidation. Thus when we eat flesh, we ingest, along with muscle and' nerve cells, those waste and poisonous substances known, as urea, uric acid, creatinine, etc. These poisons taken into the body must be eliminated, together with the normal amount of uric acid formed within the human body; and thus extra work is thrown upon the kidneys and the eliminative organs. This keeps the human ma- chinery at high tension; and the process kept up, inevitably results in raising the blood pressure, often producing Bright's disease. \ Because of the presence of these waste and poisonous sub- stances, flesh foods stimulate and excite the nerves. The effort on the part of nature to rid the system of poisons is commonly mistaken for real energy; but in reality, the action upon the body is the same as when tea, coffee, and alcohol are taken. For this reason, a patient with gout or inflammatory rheumatisrn is ordered by the physician to discontinue at once the eating of any kind of meat. The system, being already laden with poisons', cannot tol- erate the burden of additional quantities of uric acid ingested with meat. <^ All the nourishment that is found in the world to-day was made by the plants. This is evident when we consider that the greater quantity of vegetable food ingested by the animal is burned as fuel, leaving within the flesh of animal or fowl, only a remnant of the energy and food elements originally obtained from plants. This remnant amounts to about 25%, with 75% waste; whereas in our cereal grains, we receive 75% of nourishing properties, with only 25% waste. This so-called waste in whole meal cereals is not waste at all as compared with that found in meat; for the 42 SCIENCE of FOOD and COOKERY 12% of water in wheat is of the purest, and the rough part, when ground with the wheat entire, furnishes a necessary bulk, and is rich in mineral and vitamine. As a further illustration, we compare the following analyses of fresh perch and sweet apple.' It will be seen that the fish under consideration contains about 90.9% of water and refuse, with 9.1% of nourishing properties, as against 88.3% of water and refuse in Fresh Perch Sweet Apple ripe apple, with 11.7% of nutriment. This comparison shows, moreover, that we receive a greater total of food units in a pound of fruit than in the pound of fish. Water arid Refuse Protein Fat Fresh Perch 90.9 y.s 1.5 Sweet Apple 88.3 .3 .3 Carbohy- Mineral Total drate Matters Calories .4 200 10.8 .3 220 --{i Some may dispute the above reasoning, on account of the re- puted value of fish protein. However, it is well known that for persons using a variety of vegetable and cereal foods, together with a moderate proportion of dairy products, this high percentage of protein in fish and meats not only is useless, but actually over- burdens the system with a dead weight of surplus material. On the other hand (from the standpoint of purity), the advantage is altogether on the side of the fruit, as in fruit we receive of the purest distilled water, charged with most cleansing acids, while the water found in the animal's body is filled with refuse material, ^ Bulletin No. 28, United States Department of Agriculture. 43 SCIENCE of FOOD ancf COOKEIfY which must be expelled from the system at a great expense to the excretory organs. A further study of the analysis of food, shows that in nutritive value, each pound of corn is equal to about two and one half pounds of beef. Consequently, it would seem the very height of wisdom to get the nutriment direct, by eating the corn or other cereal in good bread or other delicacy, rather than feed it to the anima,l and then eat it in the form of steer or hog. Though we allow that animal products all contain a share of the nutritive constituents necessary for oui; existence, because the animal has taken sustenance from the vegetable kingdom, never- theless, when we eat flesh, we are but eating grains and vegetables at second hand. The life that was in the vegetable . passes into the eater; and though we may receive it in part by eating the flesh of the animal, how much better to get it direct by eating the food originally provided for our use! The gift of taste came from God, just as much as sight or hearing; and we should derive enjoyment from the healthy exer- cise and proper use of these special senses. Through habitual indulgence in stimulants, condiments, and highly seasoned foods, the taste becomes perverted, .and as a result, can detect but few flavors in food, principally salt, sweet, hitter, and sour. By par- taking of simple, natural foods, carefully prepared, and served in an appetizing manner, we may so develop the sen^e of taste as to find genuine satisfaction in the flavors from the food we are eating, as a lover of music does in hearing a star musickl per- formance, or as an artist does in seeing some masterpiece in an art gallery. The process by which meat is made tender (ripe) is nothing but partial decomposition. Insidious poisons are thus developed, and are added to those present during life. This is not true -of foods from the vegetable kingdom. These contain within them- selves the very essence of life, manifest in the tiny organ of reproduction, and if hidden in the earth, will soon give proof of life within, thus assuring us of the purity and freedom from putre- faction and poisons of the food that is to build bone and sinew. 44 SCIENCE of FOOD and COOKERY VEGETARIAN DIET AND ENDURANCE The history of nations, as well as the records of athletic con- tests, testifies that the vegetarian diet is capable of developing the highest degree of strength and endurance. The seemingly in- vincible Spartans were an illustration of this fact. The Romans, moreover, were vegetarians in the days of their prime ; and their degeneracy began when they gave themselves up to the indulgence of unrestrained appetite, includ- ing the use of flesh and strong drink. The fallacy of maintain- ing that the vegetarian diet will lessen energy is made plain when we consider the endurance of vegetarians generally. In India, China, and Japan there are possibly eight hundred mil- lion people, strong, active, healthy, and long-lived, the larger proportion of whom sel- dom if ever eat animal flesh. The Chinese coolie, though not a giant in stature, will draw a load of human freight at the speed of a horse's trot, for a distance of from thirty to forty miles at a time ; and his diet con- sists of rice, dates, vegetables, and rarely a small portion of fish. The Hindu messengers, who carry dispatches long distances, day after day, live principally on rice. The Irish peasant, who ranks among the most active and ag- gressive ol men, subsists chiefly on potatoes, buttermilk, and simple cooked vegetables. The native Andean Indian is able to do a day's work which for its magnitude is said to be beyond comparison with that of our ordinary day laborer, often carrying on his shoulder burdens of two hundred pounds weight, day after day; and his food is largely bananas and whole meal cereal. The fare of the Russian 45 g^>^fe^^^te i ^B^^^^B^y. .s^? Ik «BHyik¥V 1. hi.. -s^^A w' ^ ^ t^ A Test of Endurance SCIENCE ^ FOOD and COOKERY peasant is for the greater part black bread, milk, and vegetables; yet he often works from sixteen to eighteen hours a day, and his strength is not inferior to that of his foreign neighbor. With reference to the effect of the vegetarian diet on the strength and endurance of animals, we may say that the elephant, the strongest animal known; the horse, one of the fleetest; and the camel, the most enduring, — all proverbial for their hardiness and vitality, — subsist entirely upon natural foods. The vegetarian ox will plod on day after day without exhaustion ; but how would it be with the flesh-eating lion or tiger? Though these are the strongest and most ferocious of the flesh eaters, and would be very quick for a fierce fight lasting but a short time, they would soon faint if attached to the plow. Anatomy, physiology, and instinct, all witness to the fact that man is by nature a fruit-eating creature. These expressions from well-known naturalists undoubtedly voice the sentiment of most persons who have made a careful study of the subject: "The natural food of man, judging from his structure, con- sists of fruit, roots, and vegetables." — Cuvier. "It is vulgar error to regard meat in any form as necessary to life." — Sir Henry Thompson. "No physiologist would dispute with those who maintain that man ought to live on vegetarian diet." — Dr. Spencer Thompson. In his article, "To Raise a Family in Whose Arteries the Blood Leaps," Mr. Heppe says: "An excessive meat diet, while producing, in life's first half, extraordinary energy and restless activity, leaves the body a used-up empty shell after forty-five. It acts like a furnace with a forced draft." "Simple fare and correctly prepared foods . . . will keep the human body the replica of the divine form. It will not develop excessive fat or obnoxious pugnacity, but rather will it leave the mind free for the contemplation of life's highest ideals."^ — "Ameri- can Cookery," January, 1920. 46 SCIENCE of FOOD ancC COOKERY Prize fighters, while in training for mastery in strength, dis- card flesh food as material not best suited to the accomplishment of their aim, that of developing the greatest possible endurance. In the athletic contests that have taken place within the last few decades, such as walking, swimming, bicycle riding, arm hold- ing, knee bending, leg raising, etc., and which have represented the vegetarian on the one hand, and the flesh eater on the other, the vegetarians have usually proved easy victors. Perhaps the most reliable endurance tests so far recorded, showing the effects of diet upon endurance, were made by Irving Fisher, professor of political economy, of Yale University, on a large number of men, to test the endurance of flesh eaters and flesh abstainers. These experiments showed that the vegetarians surpassed, the flesh eaters on an average of from 50% to 200%. In summing up the results of these and other experiments, Professor Fisher says: "These investigations, with those of Combe of Laussanne, Metchnikoff and Tissier of Paris, as well as Herter and others in the United States, seem gradually to be demonstrating that the fancied strength from meat is, like the fancied strength from alcohol, an illusion." — "Scientific Nutrition Simplified" page I4p. Animal food as a strengthening article of .diet is fast falling into the same category with alcohol. The idea sometimes pre- sented, that in order to be strong, a person must partake of the flesh of a strong ox (without considering the source frorn which the ox obtains strength), is akin to the belief of the head-hunter, who imagines that by sacrificing a strong man's life and feasting upon his heart, he may imbibe the strong man's bravery and strength. There were many ancient men of renown who ar& known to have been vegetarians. We may mention first of all, Daniel andr-- his three companions in Babylon. He requested for himself a vegetarian diet in preference to the flesh and wine served from the king^aikable. His consequent good health and physical vigor made dpiible a great intellect; and at the end of three years, he had ten times as much wisdom as the great men of the king's realm. (Daniel 1:8-21.) Then we may mention the well-known 47 "The fancied strength from meat is, hke the fancied strength from alcohol, an illusion." names of such men as Plutarch, Tolstoy, Pythagoras, Linnaeus, Seneca, Buddha, Plato, the Stoics; and a host of others if time and space would permit. FLESH EATING A CAUSE OF DISEASE There remains but to call attention to the fact that cattle in this and other lands suffer to a great extent of malignant diseases, such as cancer, tuberculosis, anthrax, foot-and-mouth disease, Bright's disease, etc., and that a large proportion of the flesh obtained daily through the regular channels and consumed as food, is that of animals killed when suffering of one or more of these maladies. The prevalence and increase of ulcer of the stomach, cancer, Bright's disease, and tuberculosis, undoubtedly bear a close relation to the modern excessive use of flesh as food. It is customary to sell the flesh of tuberculous animals for food, even when portions of the animal are condemned. Quite recently, as brought to the writer's notice, a herd of dairy cows in a near-by canyon, when subjected to the tuberculin test, gave 80% reactors; whereupon the whole herd were sold as "feeders," and sent to a pasture land to await their turn in supplying beef- steak to the unsuspecting public. One housewife, having purchased 48 SCIENCE of FOOD and COOKERY beef at the counter, upon returning home found the meat so con- spicuously full of lumps and spots that she sent it to the inspector. After careful examination of the beef in question, he gave the following verdict : "There is a certain flmount of tuberculosis in the meat, but not more than the law allows." If the organs of an animal prove, on examination, to be tuber- culous, how can the blood that circulates through these organs be pure ? And if the blood is impure, what hope is there that the flesh is untainted with disease ? And if the flesh is tainted with disease, how can it be fit for human food ? Cancer, especially cancer of the stomach, is a disease that baffles the skill of the medical profession. The most frequent cause of cancer of the stomach is believed to be an irritated mucous membrane, or ulcer. It is an undisputable fact, though one not generally recognized, that ulcer of the stomach is rife among all classes of people who partake largely of flesh food. Upon good authority, it is said that ulcer of the stomach is not frequently met among peoples who subsist upon rice and vegetables, — for in- stance, the Chinese,' the Japanese, and the Indians, — or among Asiatics generally; but as has been well expressed, "The zone of the ulcer is the meat eater's zone.'' President William J. Mayo, in his address before the American Surgical Association, April 9, 1914,' on the subject of "The Pro- phylaxis of Cancer," said that cancer of the stomach formed nearly one third of cancer cases of the human body, and that the ex- traordinary frequency of cancer of the stomach was confined to civilized man. He stated fur±her,-that within the last one hundred years, four times as much meat had been consumed as before ,that time, and inferred that the. increase in consumption of meat undoubtedly had something to do with the prevalence of cancer. Julius Rosenberg, M. D., writing for the Medical Record of November 27, 1915, said concerning the increase of tuberculosis among cattle, and its menace to health : "Cattle tuberculosis is rapidly increasing. There is scarcely a dairy herd without a number of infected animals. It is an ever 2 Annals of Surgery, volume 69, No. 6. 49 SCIENCE of FOOD ancf COOKERY growing menace. A conservative estimate places the number of cows dying yearly from tuberculosis at one million, were they permitted to die a natural death; but they are killed before draw- ing the last gasp, and served as prime beef." ETHICS OF FLESH EATING The use of flesh as food cannot fail to have its effect upon the work of evangelizing and uplifting mankind. The success of re- ligious work depends largely upon the spiritual tone of the people. While all that is carnal in human beings is fostered and fed by the consumption of the flesh and blood of animals, the work of the gospel will be hindered to that extent. Those who are laboring to lead men to a higher state of spiritual experience should be doubly careful in regard to their own habits in the matter of flesh eating; and professed Christians generally should consider its effect upon their lives and influence. Spiritual weakness and depression often have a purely physical cause. It is of little use to tell a man about salvation from bad temper unless you tell him some method of deliverance from the clogged and sluggish liver that is the cause of the bad temper. There is little hope of reforming a drunkard by spiritual means only, while he is feeding his craving for liquor by eating flesh and other stimulants; but if he abandons this custom, and adopts^ a diet of natural arid wholesome foods, there is abundance of hope that his deliverance will eventually be accomplished. History, observation, and experience all go to prove that the strengthening of that which is carnal within us, does not promote our moral and spiritual well-being. That animal food inflames the passions, and arouses all that is pugnacious and cruel, both in men and in animals, when they are fed upon it, is well understood. The founders of various religious orders, and saints, prophets, and reformers in all ages, have recognized this fact, arid have en- dorsed it. Wherever flesh eating is most prevalent, drunkenness exists to a proportionate degree. The use of meat inflames the mucous coat of the stomach, and thus produces irritation of the nervous system, so SCIENCE of FOOD and COOKERY which results in a craving for stimulation, and is known to be a predisposing cause of drunkenness. Physicians and prominent temperance workers have realized this, as they find that nearly all vegetarians are abstainers from choice, and that scarcely a vegetarian drunkard can be found. Throughout the Holy Scrip- tures, the eating of flesh and the drinking of wine are often asso- ciated together." As a result of the stimulating qualities of meats, persons who partake of animal foods, often feel a craving for food soon after a meal. Such a craving, being generally interpreted as hunger, may be regarded as one of the principal causes of overeating, which is one of the most prevalent as well as the most harmful of dietetic indiscretions. Meat eaters, therefore, are found to partake of more meals a day than do vegetarians. Among the millions of Asiatics, a quite general rule is said to be two meals a day, and often only one; whereas in countries where meat eating fs prevalent, "three square meals" a day may be considered the minimum, while four or five a day are common. CRUELTY OF FLESH EATING There is another aspect of the subject which deseryes the earnest and thoughtful consideration of Christians, from the standpoint of humanitarian, principle. It must be admitted that the custom of eating flesh involves the infliction of an incalculable^- amount of suffering upon millions of God's helpless creatures. Such wholesale procedure in the taking of animal life is wholly unjustifiable, except on the ground of absolute necessity. As this necessity does not exist, the practice of these cruelties appears to be a violation of Christian principle, that of showing mercy to the defenseless. Any person who would vi^it a real slaughter- house, and watch the tragedies enacted daily, upon cattle, sheep, and hogs, could but be moved with horror at the cold-blooded, businesslike cruelty. By those who prize the development of a Christlike character, who aspire to reach the best and noblest that is possible to man, it 'Isaiah 22:12, 13; Proverbs 23:20. SI SCIENCE of FOOD and COOKERY IP- should be borne in mind that the path of self-denial, trodden for conscience' sake, is the most direct route to the accomplishment of that purpose; that the laws of our physical being demand our^ reverence as truly as the law given on Mount Sinai; and that perfect love is incompatible with the perpetration of unneces- sary cruelty. Vegetarianism is not a fad. It is a great system of diet, based on scientific principles, and when adopted, insures a clearness of mind and a restfulness of spirit which make for renewed strength and a fitness for life's duties.. It is full of promise for bettering the spiritual, physical, and economic conditions of both men and nations. V. BALANCING THE FOOD "Of right choice of food are his meals, I ween." Latent energy is just as surely found in foods as in wood and coal. Like them, foods are only waiting to be oxidized that they may be converted into heat and energy. The fuel' value of foods is expressed in heat units. This is determined, by their oxidation outside the body in the apparatus known as the bomb* calorimeter. The calorie is the unit measure of heat used to denote the energy-giving power of food, and is equivalent to the 'amount of heat necessary to raise the temperature of one kilogram of water one degree centigrade, or about one pint of water four degrees Fahrenheit. The following general estimate has been made for the energy furnished to the body by one gram of each of the different classes of nutrients: ' I gram* protein yields 4 calories of fuel value. I gram carbohydrate yields 4 calories of fuel value. J gram of fat yields 9 calories of fuel value. — BvXUtm No, 14s, United States Department of Agriculture. By the figures at the right of the chart is represented the total number of calories, or food units, contained in one pound of the various foods under consideration, the building material (protein) being represented by the diagonal lines, the fats by the dotted space, and the carbohydrates by the crosshatchitlg. ^28.3 grams equal 1 ounce. 53 SCIENCE of FOOD and COOKERY From this chart, it will be seen that the most abundant element of grains, legumes, fruits, and vegetables is carbohydrate, while fats predominate in the nuts, protein also being large; and that protein is the chief element in animal flesh, fish, and eggs, there being no carbohydrate at all in these. The carbohydrate of milk consists of milk sugar, no starch being present. Careful experiments have demonstrated that the body is best sustained in health, strength, and endurance by a diet containing a proportion of about one ounce of protein to nine ounces of carbo- hydrate arid fat. In an approximate day's ration of 3,000 calories, 10%, or about 300 calories, should be protein. The remjainder; or 90%, may be divided, according to individual need or personal preference, between carbohydrates and fats, provided some of each is used. About 25% of fat and 65% of carbohydrate is consid- ered a good proportion. As to the protein requirement in a day's ration, a well recognized authority on the subject has the follow- ing to say: "Foods should be so selected as to give the ration the right amount of protein, or repair foods, on the one hand, and of fats and carbohydrates, or fuel foods, on the other. A certain amount of protein is absolutely essential The right proportion of protein has been the subject of much controversy. According to what are regarded as the best investigations, it is generally about 10% of the total number of heat units consumed. This does not, of course, mean 10% of the total weight, nor 10% of the total bulk, but 10% of the total nutriment; that is, ten calories of protein out of every one hundred calories of food. "Most persons in America eat much more protein than this. But that ten calories out of every one hundred is not too small an allowance is evidenced by the analysis of human milk. The growing infant needs the maximum proportion of protein. . . . Consequently an analysis of human mothers' milk affords a clue to the maximum protein suitable for human beings. Of this milk, seven calories out of every one hundred calories are protein. If all protein were as thorouighly utilized as milk protein or meat protein, seven calories out of one hundred would be ample; but S4 FOOD VALUES _ . JNitrogenous PROTEIN Tissue-forming Substances °'^''"nNon.ni.rogenous{CARBO™DRATES}^^^,^„,^„^^ Inorganic Salts — Mineral Matters, Water Min. Matter Water Protein Fat« Carbohydrate ■■i I I ^M [5^f^ ^m 10 20 30 40 50 60 70 80 90 100 I11MI II IllIIIIHiIhiiii III li mi Hull Imii..i.l.i. 1 1 > ■ ■ i i i i ■ | . i i n . . . i I . . ■ i TOTAL Food Unit! ss SCIENCE of FOOD ancf COOKERY all vegetable proteins are not so completely available. Making proper allowance for this fact, we reach the conclusion that ten calories out of every one hundred are sufficient." — "How to Live," by Professor Irving Fisher and Lyman Fisk, pages j6, 38. The fact that protein is absolutely essential for the growth and repair of the body — there being no other food principle that can take its place in furnishing muscle-building material — has a tend- ency to lead people to believe that they might be benefited by the consumption of large quantities of protein foods, when the fact is that the body can use but a limited amount for the development and repair of tissue. Proteins cannot be stored up in, the body for future use, as can the carbohydrates and the fats; therefore any excess- of protein must be eUminated, at great expense to the vitality of the system. Flesh meat is very high in protein, and contains.no carbohydrate. Notwithstanding this, many persons have been accustomed to look upon flesh meat as the backbone of the meal, thus increasing the danger from excess of nitrogenous material. In the vegetable kingdom, the food elements are so combined that the protein aver- age is low. In other words, when we combine the nutritious grains with the bulky vegetables, or the juicy fruits with the concentrated pecan or walnut, the diet is already balanced. Although protein, when oxidized in the body, is capable of yielding a certain amount of heat, it is inferior for this purpose to carbohydrates and fats, because, on being burned in the body, it also yields certain deleterious products, which throw upon the liver and the kidneys an unnecessary amount of labor, thus weak- ening them and rendering them more susceptible, to the attacks of disease. Many of the ailments so prevalent to-day, such as rheumatism, gout, gastrointestinal disturbances, indigestion, and liver troubles, have been found to be closely associated with the habitual overeating of protein foods. We would not, however, recommend the measuring and weigh- ing of the foods eaten, in order to be sure of exact proportions. If natural, unprocessed foods, containing all their mineral salts and essential vitamines, are eaten intelligently, with regularity in meals, the calories will take care of themselves. 56 VI. FOOD ECONOMICS "Economy is not saving but wisely spending." — Ruskin. The problem of securing proper nutriment for the family board, and securing it at a minimum cost, is one of constantly growing importance, not only because of the rise in prices of all classes of foodstuffs, but because more and more we are coming to realize that a healthy body is man's greatest asset. How, then, to satisfy the physical needs, and furnish a ration that shall be palatable, digestible, liberal in quantity, and still come within the purchasing power of the family, is a most important problem of economy. Aside from the inherent value of the more watery foods, such as fruits, vegetables, etc., due to their richness in mineral salts, vitamines, and essential oils, it must be considered that the eco- nomic value of a food depends largely upon its capacity for producing energy; hence the need of a practical knowledge of food values. When one realizes that the market price of a food is no indication of its food value, the importance of such knowl- edge is more keenly appreciated. The most expensive food is not necessarily the most nutritious. True economy contemplates not only the cheapness of the food purchased, but also its adaptation. It aims at supplying a diet that furnishes all the elements of nutrition at a minimum cost, with due recognition of the aesthetic qualities. The ideal is found in many of the simple foods at hand every day, as for instance the grains and the grain products, in- cluding whole meal bread, com meal, natural rice, macaroni, etc.; also in legumes, as dried peas, beans, lentils, etc. ; in the immature green vegetables, as corn, peas, string beans, and the like. Add to these the various dairy products, — milk, cream, eggs, etc., — 57 SCIENCE ^ FOOD and COOKERY and there is a large variety from which to choose a diet of non- irritating and easily digested foods, which take the lead as a source of nourishment, both from the economic and also from the health point of view. By comparison of the chemical analyses of various foods bought for a particular sum, this truth becomes self-evident. We find that 50 cent« spent for round steak (lean), at 30 cents a pound, gives food to the value of 1,116 food units; 50 cents invested in salmon trout, at 40 cents a pound, buys 481 units; spent for oysters, at 60 cents a quart, it yields only 383 units. The same amount for potatoes, at 5 cents a pound, obtains 3,100 units; spent for corn meal, at 8 cents a pound, it obtains 10,346 units; the same for wheat flour, at g cents a pound, buys 9,213 units; and in the form of well baked bread, ready for use, 5,700 units. In the face of these figures, may we not well stop, and consider what we shall buy for the family board? Protein, being the most costly of the food elements, is the one often lacking in inexpensive meals, although generally used to excess by those who can afford it. Skim milk, with its products, is one of the cheapest sources of protein at the present ^ time. Practically all of the protein, sugar, and mineral contained in milk, is found in that part which remains after the cream has been removed. When made into cottage cheese, each gallon of such milk should furnish about one and a half pounds of cottage cheese. In each pound of cottage cheese there is about one fifth pound of protein, nearly all of which is digestible. According to the Bulletin of the Los Angeles Department of Health, June, 1917, cottage cheese is much cheaper than most meats in furnishing protein; for we are told that as a source of protein, one pound of cottage cheese equals : 1.27 pounds of sirloin steak 1.09 pounds of round steak 1.31 pounds leg of lamb 1.52 pounds of fowl 1-37. pounds breast of veal 1.58 pounds loin of pork For supplying excessive amounts of protein, the soy bean takes the lead among vegetable foods, containing about twice the per cent found in round steak. Peas, all beans, and lentils like- S8 COMPARATIVE FOOD VALUES Calories of Protein and Total Calories Obtainable for 50 Cents in Some General Articles of Diet SOcwiUbuy Calories Total Articlea (As Purchased) Price Pounds Protein Calories Corn Meal (granular) 8c a lb. 6^ 1,039 10,346 Qatmeal loc a lb. s 1,455 9>300 Flour (entire wheat) gc a lb. 5J^ 1,372 9,213 Beans (dried brown) loc a lb. 5 i,g8o 8,375 Bread (whole wheat) iSc a loaf s 876 S,7oo Macaroni iSc a lb. 3^ 807 5,550 Peas (dried) ....: 15c a lb. sYs 1,483 5,517 Rice ....- ISC a lb. 3H. 482 5.433 Crackers (Graham) 20c a lb. 2^ 452 4,888 Potatoes 5c a lb. 10 325 3,100 Raisiils 25c a fb. 2 83 2,890 Butter 75c a lb. f^ 12 2,403 Prunes (dried) 2Sc a llx 2 65 2,380 Milk ISC a qt. 65^ 395 2,153 Almonds 40c a lb. ij4- 260 2,075 Apples loc a lb. s 27 1,100 Beef (round, lean) 30c a lb. lYs S^o i."6 Eggs 6oc a doz. i + 224 661 Salmon Trout 40c a lb. i}i 206 481 Oysters (solids) 60c a qt. iVs 181 383 S9 Counting the Sheep wise are very high in protein ; also most of the nuts. These heavy foods should be used with caution, especially during the spring and summer months, when well baked cereal breads and green garden products constitute the ideal diet. That the use of meat is poor economy is shown by the fact that the practice of raising and feeding animals for human food is extravagant, both in the amount of land needed for pasturage, and in the labor required for herding, stabling, care, transporta- tion, etc. As a comparison between the productive power of land under pasturage and under the plow, the following statistics and comment from an eminent authority are given :^ 100 acres devoted to sheep raising would support 42 men : proportion, i 100 acres devoted to dairy farming would support 53 men; proportion, 114 100 acres devoted to wheat would support 250 men : proportion, 6 100 acres devoted to potatoes would support 683 men : proportion, 16 Mr. Powell states further: "If only 20,000,000 of the 35,000,000 acres now devoted to grazing in the British Isles were brought under wheat, then at a moderate estimate the wheat so produced would support 40,000,000 people. The British Isles could there- fore produce sufficient food to support the whole population, if the latter were vegetarians instead of flesh eaters." ^ "Food and Health," by A. E. Powell, lieutenant Royal Engineers, quoting Dr. Francis Newman, professor of University College, London, England. 60 vn. COOKERY AND FOOD PREPARATION "Food well cooked is partially digested." Cooking is the application of heat to foods, to render them more digestible and, better fitted to nourish the system. There are comparatively few foods that are at their best when taken in their raw state. They neither taste so good nor are so easily digested as when subjected to some kind of cooking. The nutritive value of many, foods depends upon how they are cooked. Many articles that, owing to their chemical condition or other cause, are unfit for nourishment 'when raw, are very nutri- tious when cooked. The direct application of heat changes the taste, odor, and digestibility of nearly all foods, and changes the food elements (with the exception of fats) in much the same way as do the digestive juices. Many inexpensive articles and "left overs," if carefully prepared and attractively served, are just as appetizing as the more expensive foods, and aFe usually quite as nutritious. OBJECTS SOUGHT IN COOKING There are three chief objects sought in cooking. The first is to charige the mechanical condition of food so as to make it more digestible. The second is to develop its flavors, thus conserving its nourishment and making it more; palatable and inviting. The third is to kill, by heat, any disease germs, parasites, or other dan- ger>Dus organisms it may contain. Boiled starch is soluble, and is acted upon by the saUva in mastication, which changes it to dextrin. This process is for- warded by the organs of digestion to maltose, dextrose, blood, etc. Raw starch is insoluble, arid, is not acted upon by the saliva, and only in small quantities by the intestinal fluids. So in order for 6i 9 SCIENCE of FOOD amC COOKERY ^^ ^ man to appropriate it, the woody envelope that incloses the starch granule must be broken, by being subjected to dry or moist heat, as illustrated in the following cuts. Changes of Starch Cells in Cooking Cells of raw potato, showing the un- Cells of thoroughly boiled potato, with ruptured starch grains and cellulose cellulose framework broken down, and framework intact. ^ ~, the, starch grains a mass. ■ — Ado.'pted from Farmers* Bulletin No, 295^. United States Department of Agriculture. When put into boiling water, the cellulose surrounding the starch grains breaks, setting free the granulose, which takes up the water, forming a thick, transparent mass. Water has little effect on starch granules until this cellulose covering has been? thus broken. The softening and rupture of the cellulose frame- work of vegetable cells, allowing the Starch grains to become jelly-like, is one of the chief aims sought in the cooking of vegetable foods. Ripe fruits, on the other hand, have been virtually cooked on the tree, and are best when eaten thus, without being subjected to artificial heat. The' carbohydrate of fruit in its unripe state is in the form of raw starch. As the fruit ripens, this starch is changed to sugar, and is practically ready to be absorbed by the digestive organs. The same is true of tomato. Thus no cooking is required for ripe fruits, except to preserve them for future use, 62 SCIENCE q/" FOOD and COOKERY by canning, etc. It is witli starch that cooking has most to do, as starch in its raw state cannot be iitilized by the body, and it is the most abundant of all food elements. In the second object, development of food flavors, the preser- vation of the mineral salts and vitdmihes is of paramount impor- tance. The manner in which fresh vegetables are often cooked deprives them of a large part of these essential constituents, and* thus robs them of their characteristic flavors. This has special ref- erence to the boiling of vegetables , in water, throwing the water away, and then serving up the more or less insipid residue. When tea was first introduced intq England, a certain peddler (so the story is told) called at a farmer's house and sold half a pound of tea to the wife. About a month later he called to, ask her how she liked it. She told him they did not like it at all. Then he asked her how she had prepared it. She said she had boiled it like cabbage and had thrown the water away, but that they "could not eat the stuff!" All very good, perhaps, in the case of tea; but unfortunately, many people treat vegetables in the same way. The important- inorganic salts and mineral sub- stances so abundant in fresh vegetables are more or less drawn out iipto the water in which the vegetables are copked. When this is thrown away, a most valuable part of the food is wasted. The same treatment is often given to cereals and legumes; aft.er being boiled in a large quantity of water, they are drained, and the water is allowed to run down the drain pipe of the sink. For this same reason, the potato is far more nutritious if baked, or boiled in the skins. The carrOt, when scraped, sliced thin, and allowed to simmer until the liquid is mostly evaporated, will have a delicate yellowish color and pleasant flavor, with its salts and minerals conserved. Most of the supculent vegetables are best when steamed, or cooked in only sufficient water to make them tender; and the remaining liquid should be regarded as the most essential part of the food. When vegetables are thus cooked conservatively — that is, in such a way as to retain their juices — they possess a far richer flavor than when deprived of their juices by swimming in 63 ' ■■• ' V' 64 SCIENCE g^ FOOD amf COOKERY a large quantity of \^ater. To this rule, there are a few exceptions. Old cabbage, for instance, is likely to have a strong flavor and a dark color if cooked by this method; but if the leaves are pulled apart and then dropped into deep boiling water, they will retain their delicate green color and will have a mild flavor in contrast to the dark color and strong flavor that result when it is cooked in compact form or in large pieces. When cabbage is very, tender and crisp, if shredded fine, it may be cooked in a covered vessel, with the addition of a little vegetable butter, and no water, the vessel being covered, and the cabbage stirred often. The moisture in the vegetable is sufficient. During the cooking of greeji vegetables, such as new peas, string beans, etc., the cover -should be drawn a little to one side of the stewpan or kettle, so as to allow the escape of the steam, which is laden with volatile liodies that will, if retained,, impart to the vegetable a strong flavor and a dark cplor. Mustard greens, beet and turnip tops, spinach, etc., after being washed in several waters to remove grit,' should be put to cook in deep boiling water with the cover off. The reason why greens, especially those well grown, require more water in the cooking than ordinary succulent vegetables, is that in growing for some time exposed to the sun, they develop a bitter flavor, and this is largely extracted by this manner of cooking. When spinach is very tender, it may be cooked with no additional water beyond that remaining on the leaves after washing. During the cooking,, it should be turned over occasionally with a fork or a spoon, the saucepan being covered, to inclose the steam. It will require but a few minutes' cooking. SerVe without chopping. , Fresh vegetables should be thoroughly cooked,"' but the cooking should stop when the vegetable is yet firm. Overcooking toughferis the texture of vegetable foods, destroys the coloring matters, and injures the mineral bodies that contribute to their flavor and nutri- ment. Vegetables should be allowed to boil slowly during thfe cooking process, as rapid boiling tends to chip ofif the surface of the food, making it less palatable, and causing a loss in nutriment. Rapid boiling hardens some foods ; for instance, green corn, which 6s SCIENCE of FOOD ancC COOKERY should be pUt into boiling water, brought to tfie, boiling point; and then drawn to the side of the stove for twenty minutes. A most valuable form of vegetable food is raw green stufiF, containing the organic salts unchanged by heating. This includes such foods as lettuce, water cress, celery, cabbage, radishes, cu- cumbers, and ground, chopped, or diced raw vegetable salads. In these, the cellulose is best when eaten crisp; and their mineral salts, largely lost in cooking, are preserved. ' The third object of cooking is the destruction of disease germs or other dangerous organisms that may be present. Vegetables and some fruits may become contaminated with the eggs of para- sites from fertilizers applied to them. Hence; raw fruits and vegetables' should always be thoroughly washed before- they are served, if there is any doubt as to their cleanliness. The bacteria of typhoid fever Sometimes find their way into drinking water, and those of typhoid and diphtheria into milk, bringing disease and death to many. Thus food and drink may become dangerous purveyors of disease. When food and drink are sufficiently heated in cooking, all organisms are killed. 66 VIII. PRINCIPLES OF SUCCESSFUL COOKERY "Civilized man cannot live without cooks." The two fundamental principles of successful cookery are : first, simplicity; second, appetizing serving. The meaning of simplicity in this connection is, to conserve and develop the natural flavors of the particular food vmder hand,' and not to confuse it with so many foreign substances as to make the whole a nameless mixture. The Creator has placed in each food certain delicate flavors and attractive colors, which may be preserved in the food by proper cooking. A great lack of judgment is often observed in the way different foods are mixed together without regard to the effect of the flavor of one food- upon the other; likewise in the addition of large quantities of strong flavored substances, such as bay leaf, sage, thyme, and onion, to foods- of delicate flaVor, whereby the identity of the food is largely lost. A sprinkle of onion flavor with the potato, in making potato soup, adds greatly to its palatability ; but a little top much onion will so cover up the delicate flavor of the potato as to make the soup a disappointment. Cream aijd tomato combined make a very palatable and nourishing soup, and the combination is agreeable. By the addition of fried bones, onion, and spices, however^ the tomato flavor is so predominated by the stronger flavors as to make 67 SCIENCE of FOOD and COOKERY the soup a sort of nondescript^ and consequently not in harmony with that simplicity in cookery which specializes en the develop- ment and conservation of those delicate flavors in food which afe really satisfying to the natural taste. The close affinity that exists between coloring matter in vege- table foods and their flavors,, precludes any thought of retaining the one without the presence of the other. In order that the green color in fresh vegetables may be preserved, they should be put to cook in boiling water; for this seals up the cells, as it were, and prevents the escape of much of the valuable salts and coloring matter. And the water should be kept boiling continuously until the food is done. Cold water, when added to fresh vegetables in cooking, extracts both color and flavor from the food, leaving it more or less insipid' to the taste. Exception is made in the making of soups and vegetable stews, where the object is to extract the flavors into the broth or the gravy. The second factor in successful cookery is appetizing serving. Palatability is one of the first essentials in nutrition. No matter how wholesome the food may be, one must relish it in order to be fully benefited thereby. The meals should be made to please not only the sense of taste, but all the senses if possible. While it is unwise to use harmful and highly seasoned foods, we must refognize the need of providing foods that pleas6 the sense of taste, sight, and smell, as these all have a very direct bearing upon the digestion of food. _ , It is a well established fact that all the juices which aid the digestive processes are called forth at sight of food that is appe- tizingly and attractively served. The simple garnitures which all may employ, — a sprig of green, a friendly flower, contrast in color and design, — and care to provide clean linen and appropriate dishes for serving, will greatly enhance the pleasure of the children and the grown-ups at the family board. God has provided for our eyes fruits and flowers in the most attractive designs and colors. The wonderful hues and tints of the fruits that are "good for food" tempt us to enjoy their delight- ful flavors. If, however, foods are served with spots of bruise in 68 SCIENCE g^ FOOD and COOKERY evidence, or revealing rough, untrimmed surfaces, or in cracked fishes, or otherwise ■ out of harmony, wherein lies the inducement to partake of and appropiriate these foods' to the needs of the body ? "God saw everything that He had made, and, behold, it was .very good." Genesis i : 31. His injunction to us, "Eat ye that which is good," calls our attention to the reason as well. We are made of that which we eat. Our food becomes our lif^blood. It should therefore be pure and palatable. It should be served at- tractively, that it may best offer to the human body the nutrition its elements contain. Hence there is the utmost need that sufficient time be given to the preparation and careful service of the daily food, since this is to become the life of these human temples God has given. PRACTICAL HINTS Careful planning, so as to avoid wastage, is one of the first steps in the attainment of successful household management. It has been estimated that from 15% to 20% of all foods going into American kitchens is wasted. A few suggestions as to how the housewife may avoid a needless waste of food material in its care / and preparation may be of interest. In the first place, there should be care in the outlay, with free- dom from extravagance. Plan the meals from a select variety of only a few kinds of food, avoiding a large array of hearty anjd more expensive foods, which are not needed, and a great deal of which would be left over at the end of the meal. Preference should be given to the simpler and more inexpensive yet whole- some foods that are at hand every day. All foods left over should be reheated before there is the first sign of spoiling. Many foods gain richness in reheating. No food should be left adhering to the kettles in which they were cooked. All fragments should be carefully saved and utilizedf Unbolted corn meal for bread and porridge requires less fat and sweetening than the commercially prepared meal, and is far more tasty and nutritious. Cracked wheat arid natural brown rice are excellent breakfast cereals, and should supplant the white, de- 69 ■ vitamined foods commonly used, which are not adapted to the making of healthy blood and tissue. Vegetables should not be pared too thickly. Neither should the water from cooked vegetables be thrown away ; it contains valuable salts, and should be saved, as it may be used for various purposes. Rice cooked in spinach water or other vegetable broth, and seasoned with a little butter and salt, is excellent. An admirable plan is to keep a soup pot into which clean potato parings, carrot, turnip, and beet tops, cabbage, lettuce, and other odds and ends of vegetables which are usually thrown away, may be put and allowed to simmer on a slow fire for a number of hours. Most of the salts will in this way be extracted and may be served up as soup, or as the foundation of various soups and SCIENCE of FOOD and COOKERY gravies. Such soups and sauces will be found palatable, and are certainly of great dietetic value on account of their richness in salts. Beets, if cooked the day before they are used, will have far better color than when cooked fresh and served immediately. The water from beet greens, if cooked down until almost thick, is excellent for coloring vegetable , soups and 'gravies. Red onion skips, while they have scarcely any flavor, are rich in coloring matter, and give a nice brown color to soups or gravies, and should be kept in a glas§ jar for use as needed. Letttice and celery may be kept by first Wrapping them in dry paper, then wringing another paper or cloth out of water and, wrapping it around the outside, and keeping in a dark place. Bread crusts should not be left to accumulate for too long a time, but should be used for making an entree, or simple pudding with raisins; or they may be put into the warming oyen and thoroughly dried, ground through a food mill, and kept for va- rious uses. Thought should be given to the purchase and care of perishable foods. Overripe fruit, if purchased at all, should be used irnme- diately. Raw fruit kept in store should be examined often for the purpose of discarding any that may have begun to decay. Lemons should be wrapped, or laid on a shelf, space being left between, that they may not so readily mold. • The successful housewife appreciates ihe value of quality, and consequently does not depend on _ the telephone when laying in supplies, but insists on observing the Old rule of "Caveat . emptor" (Let the buyer beware), thus being better able to keep the service at the table up to par, and the expenses dawn, Lastly, '"preach the gospel of the clean plate." Persons differ in their tastes and capacity for food ; therefore too large a portion should not be served at the first serving, otherwise, .good food which might have been saved finds its way into the garbage can. Moderate portions, with a second serving if desired, are always in good taste. 71 IX. FOOD COMBINATIONS "The stomach crammed from every dish Of roast and fowl, and flesh and fish. Where wind.. and- phlegm and acid jar, And all the man is one intestine war. Longs oft the schoolboy's simple fare, The restful sleep, and spirits light as air." When we learn that health and strength come to us from the food digested, rather than from the amount eaten, more attention will be given .to the quantity and quality taken, and the harmonious agreement of foods one with the other. The body must receive its due share of growth and repair foods, the proteins ; there must be the proper proportion of carbohydrates and fat^ producers of heat and energy; blended with these, there must be such' mineral • matters as are necessary for the building and repair of the bones and the teeth, and a proper, bulk to stimulate active elimination.! Not only does, the body need all these elements, but for perfect health, they must be taken into the stomach in right chemical com- binations. One may as well expect a wolf and a lamb to lie down together. in peace, as to put warring food elements into the stomach and look for rest and the blessings of peace. Many a person who thinks that a certain food does not agree with him, may find that the trouble is not with the food, but in the fact that the foods eaten have disagreed with one aflother. Many foods which in themselves are good, may become actually poisonous if mixed indiscriminately with a number' of other foods, and produce fermentation, - gas, and other ills, leading to more or less serious consequences. • W. O. Atwater, Ph. D., nutrition expert of the experiment station, . Department of Agriculture, Washington, D. C, writes to the point, as follows: "How much harm- is done by the injurious compounds 'some- times formed from ordinary wholesome foods is seldom realized. Physiological chemistry is revealing the fact that these compounds may affect even the brain and nerves, and that some forms of insanity .are caused by products formed by the abnormal transfor- mations of food and body material." — Farmers' Bulletin, No. 142. Many a fond mother praying for the health and happiness of her children, may take the issue 'out of God's hand, so to speak, 72 SCIENCE ^ FOOD r in sugar dane is a natural food, and wholesome; but when taken in the concentrated form of our mod- ern white sugar of commerce, it is an artificial product, and its free use is a positive injury to the system. It favors fermentation, and is an intestinal irritant. Until about the eighteenth century, this sugar was. sold only in drug stores, being used principally in the making of medicine. Now an average of about eighty-five pounds per capita is used in the United States annually. The free use of refined sugar is said to be the caUse of an excessive secretion of hydrochloric acid. Intestinal catarrh, which often leads to appendicitis, is traceable to the free use of white sugar, sometimes spoken of by well-known physicians as "solid alcohol." During the great sugar shortage of 1918, pellagra is said to have dropped off throughout the South, to such an extent that the free use of sugar was shown to have been a cofitributing cause of the disease. The adding of much sugar to mushes, with, milk, or its too free use in puddings arid cakes, makes them un- wholesome in proportion to the excess added. i As to the evil efifects following the use of a combination of milk and sugar, some very practical tests carried out in an up-to- date physiology laboratory, brought to light the following inter- esting facts*: ' 1. That sugar is a distinct intestinal irritant; and the stoma.ch, in an effort to protect itself from injury, produces large -amounts of mucus. The amount of mucus produced varies with the sugar concentration in the stomach. 2. That this mucus combines readily with the hydrochloric acid of the gastric juice, and thus prevents the norpial activity of gastric juice upon stibstances requiring gastric digestion when they are present in the stomach. 76 M>n*ii>a FOOD and COOKERY tious, and inexpensive meals. By a study of these groups, one may learn how to substitute one food for another in accordance with palatability and price, and when laying in supplies of food, to consider the question in terms of these groups. TABLE OF FOOD CLASSIFICATION I. Foods Rich in Protein : 2. Carbohydrate Foods: 3. Foods Rich in Fats: 4. Foods Depended on for Mineral Matters and Body-Regulating Sub- stances : Milk, skimmed milk, cottage cheese, eggs, nuts, nut foods, dried beans, dried peas, lentils, macaroni, entire wheat, oatmeal. All cereals, breads, crackers, macaroni, break- fast foods, sugar, honey, sirups, fruit, espe- cially dried fruits, potato, other vegetables. Olives, nuts, cream, butter, vegetable oils, solid vegetable fats. Whole cereals, fruits, whole meal cereal prod- ucts, entire wheat breads, greens, fresh vege- tables, melons, salads (raw green stuflf). Fresh vegetables, especially the coarser "kinds, ccjntain a large proportion of water in their composition, and if served by them- selves, would fail of supplying proper nutrition to the body. However, when they are served with one of the more solid foods, as grains, nuts, legumes, etc., they furnish a needed bulk to the food, and are rich in mineral and vitamines. As examples of simple foods that combine well in the making of well balanced meals, take potato, consisting largely of starch, and eggs, which are largely albumen and fat. These balance each other in about the right proportion. Rice, being nearly all starch, and beans, heavy in protein, when taken at the same meal, make an excellent combination. Nuts, being rich in protein and fat, when eaten with fruits, containing sugar and acid, make an ex- cellent balance. If the meal be composed principally of potato or rice (both consisting largely of starch), a few nuts, with ripe olives or a little cream, will supply the needed protein and fat. 86 SCIENCE g^ FOOD and COOKERY In seeking to provide foods that will give proper nourishment to the body, we should avoid the extremes in either of two direc- tions: on the one hand, that which tends toward an impoverished diet ; on the other hand, that which brings into one meal too many heavy, highly concentrated foods. Avoid having the meals one-sided, by serving the more watery foods, such as fruits or vegetables, with one of the heavier foods, as grains, legumes, nuts, etc. Vary the meals from day to day, making a change in both the taste and the appearance of the food as it comes to the table. Serve some raw food daily, as in these the mineral and vitamine constituents are preserved unchanged by heating; and avoid, so far as possible, white breads, white rice, package breakfast foods, and so-called refined foods, which have been robbed of their life- giving elements, and thus cannot sustain the body in a healthy condition. BACKBONE OF THE MEAL We find, on examination, that good bread (entire wheat) pos- sesses properties which so nearly represent the constituent parts of the human body as to rtiake such bread ideal for building up the body and keeping.it in a state of health. Such bread is rightly called "the staflF of life," and from time immemorial^ has been so considered the world over. Good bread is an exceedingly digestible food; and experiments show that nearly 98% of the carbohydrate nutrients, and about 88% of the gluten or protein constituents, are assimilated by the body. In the matter of building material, bread yields about 10% of protein, or about the recognized dietary re- quirement in normal health. Good bread, therefore, of some kind, may justly be called the backbone of the meal. To this add the various fresh vegetables for their mineral value, flavor, and variety; and from day to day in rotation, one of the more solid foods as needed, such as noodles, beans, macaroni, etc., also varying proportions of nuts and dairy products. The following menus are designed to represent a fair combination, from the standpoint of nutrition, and also of agree- ment together, 87 MENUS FOR ONE WEEK Sunday BREAKFAST OATMBAL CBEAM STEWED PRUNES CORN BREAD (ENTIRE) YOGURT DINNER BAKED POTATO COUNTRY GRAVY NEW PEAS LETTUCE WHEAT STICKS WALNt LUNCHEON BAKED BANANA MILK TOAST ENGLISH BISCUIT MELON Monday BREAKFAST STEAMED NATURAL RICE MILK GREEN PEAS TOAST PEAR SAUCE DINNER NEW ENGLAND BOILED DINNER OLIVES COTTAGE CHEESE ENTIRE WHEAT BRB LUNCHEON ' CORN FLAKES CREAM PRUNES ORANGES ZWIEBACK YOGURT Tuesday BREAKFAST CANTALOUPE POACHED EGOS BAKED POTATO WHEAT PUFFS SOY COFFEE DINNER CREAM OF CORN SOUP FRESH TOMATO BEANS WITH NOODLES APPLE PIE EYE BRE LUNCHEON ' CHERRIES ORANGES LETTUCE AND EGG SANDWICHES CEREAL COFFEE Wednesday BREAKFAST CRACKED WHEAT CREAM PLAIN OMELET STRAWBERRIES CORN DODGERS DINNER COMEINATION SALAD MACARONI FAMILY STYLE SPINACH OLIVES WALNUT STICI ' LUNCHEON CREAMED NATURAL RICE STEWED FIGS ENTIRE WHEAT BISCUIT MILK Thursday BREAKFAST NUT AND POTATO HASH CREAM TOMATO TOAST CANTALOUPE ^OP-OVERS DINNER VEGETABLE SOUP POTATO SALAD LIMA BEANS BEET GREENS BROWN BREAD LUNCHEON FRUIT SOUP BANANAS ORANGES CRACKERS CEREAL COFFEE - ')t»fWW*««l SCIENCE of FOOD and COOKEICY Friday BREAKFAST STEAMED WHEAT CREAM BAKED APPLE FAVORITE LENTIL PATTIES CORN BREAD HONEY DINNER ' SAVORY POT ROAST COLD SLAW BROWNED POTATO WALNUTS EliTIRE WHEAT BREAD YOGURT ' LUNCHEON SLICED PEACHES CREAM TOAST SOY CQPFEB Satiirday BREAKFAST CORN MEAL POBRIDOE (ENTIRE) MILK BANANA CREAM TOAST STRAWBERRIES FRUIT BREAD DINNER LETTUCE AND TOMATO MAYONNAISE NOODLES AU GRATIN GRAHAM BUNS RAISIN FIE LUNCHEON CREAM TOAST STEWED CHERRIES ORANGES ZWIEBACK CEREAL COFFEE In the making of menus, some provision is made for individual choice.. Some .persons will not require everything n^med on the menu, but each will choose such things and in such amounts as experience and sound judgment prove to be best suited to his necessities. To show that it is not necessary to provide a large variety at one meal in order to supply the needs pf the body, we. may say that if breakfast No. i consisted of only the three first items, — milk, oatmeal, and prunes, — it would provide practically all the kinds of substance needed by the body^ The oatmeal and the milk supply bjiilding material (protein); the milk or cream supplies fat; the milk and the prunes contain sugar; and the oatmeal fttrnishes starch. These last three — fat, sugar, and starch — are heat and energy foods. Prunes are rich in iron and potassium, and provide a needed bulk; while the milk and the oatmeal furnish lime and phosphorus, all of which are essential ingredients for the making of a well balanced dietary. Milk and cream are also rich in es- sential vitamine. The accompanying table gives the proportion of food elements in some of our most -common foods. By a little study of the composition of various food materials, one can soon become suffi- ciently intelligent along this line to keep the diet properly balanced. 89 TABLE OF FOOD COMPOSITION PoBTioSi Containing Wt. op Nahg 100 Calories lOO C. Fes cent of Car- , " bohy- Approximately Ounces Protein Fat dratee Apple Sauce ordinary serving . .... 3.3 2 5 93 Apples, raw 2 apples '^3 3 7 90 Apricots, cooked .... large serving , 4.6 6 94 Bananas ,. i large 3.5 S S 9° Beans, baked small-sized dish 2.6 21 18 * 61 Beans, string ;. S servings 16.6 15 48 37 Beets 3 servings 8.7 2 23 75 Bread, corn small square . 1.3 12 16 72 Bread, rye 2 small slices 1.4 14 2 84 Bread, white ordinary thick slicp.. . 1.3 13 6 81 Bread, whole wheat. . 2 small slices .1.4 16 3 81 Butter small pat 44 .5 99.5 Buttermilk iJ4 glasses 9.7 34 12 54 Cake, sponge small piece 2.5 19 10 71 Cantaloupe ordinary' serving 8.6 6 94 Carrots 2 servings 5.8 10 34 56 Corn Flakes ordinary bowl 97 11 i 88 Com, sweet ordinary serving 3.5 13 10 77 Cottage Cheese small serving 3.1 76 8 16 Grape Juice small glass 4.2 100 Macaroni, cooked ... ordinary serving ....~ 3.85 14 is 71 Milk, whole small glass 4.9 19 52 29 Milk, skimmed iH glasses 9.4 37 7 56 Hominy, cooked .... large serving 4.2 ii 2 87 Honey 4 teaspoonfuls 1.05 i 99 Olives, ripe 7 olives 1.3 2 91 7 Orange Juice i teacupful 6.6 100 Peaches 2 medium size 4.7 4 2 94 Peanuts about 26 62 20 63 17 Pears i large 5.4 4 7 89 Peas, green i serving 3. 23 27 50 Pecan Nuts about 8 46 6 87 7 Potatoes, baked i large 3. 11 i 88 Rice, cooked ordinary bowl 3.1 10 I 89 Rolls, buns I large 1.2 12 7 81 Soup, cream barley . . ordinary bowl 5. 14 33 53 Strawberries 2 servings ...\ 9.1 10 15 75 Sugar, granulated ... ij4 tablespoonfuls ... .86 100 Sugar, maple 2 tablespoonfuls 1.03 100 Tomatoes, fresh .... 4 medium size 15. 15 16 69 Wheat Flour 4 tablespoonfuls 96 15 5 80 Zwieback i thick slice 81 9 21 ''o go ^ SCIENCE of FOOD and COOKERY THE THIRD MEAL One of the first and most essential requirements in the main- tenance of health in these days of stress and competition is rest. When the evening meal is light, and composed of foods most quickly and easily digested,' the stomach is permitted to have its work all done when the time comes for sleep, so it, as well as other organs of the body, may enjoy perfect rest, and thus kind nature may do her reconstructive work unhindered. Fruit, fruit juices, bread twice baked (zwieback), crackers, and milk or cereal coffee are foods best suited to the evening meal. When the usual "three square meals" are taken daily; with the heaviest meal coming but an hour or two before bedtime, a great burden is imposed on the digestive organs at the very time when they should have the least. It follows that there is seldom any real relish for breakfast, and little is eaten. Often the noon meal consists of but cold foods and hot drinks. Thus by evening, a ravenous appetite for food is developed. Hence the work of digestion is carried into the sleeping hours, causing restless dreams, and in the morning, a sense of being unrefreshed upon awakening, with lack of energy. When this practice is long continued, the digestive organs wear out prematurely, because they find no time for rest. The sufferer is at a loss to account for such a state of things, since he may be, aside from this, in apparent good health. Having insufficient rest, the digestive organs become weary; and this is the cause of that feeling of "goneness" so often misinterpreted as a demand for more food. The gratification of this false appetite when the stomach is already exhausted from overwork, does for a time remove the sense of faintness; but it is^ only the giving of a mortgage on the reserve forces, for the day of physical reckoning must come. To husband carefully the reserve forces of vitality is to avert a crisis, and is the first essential in preserving the health. ABOUT THE TWO-MEAL PLAN An impartial trial affords abundant proof that for most per- sons, two meals a day are better than three. Especially is this so 91 SCIENCE of FOOD and COOKERY with those of sedentary habit, and with brain workers. The times for meals should be fixed proportionately far apart, and the meals taken regularly. Dr. D. H. Kress, a physician of long practical experience, writes of- the two-meal plan as follows : "Two meals^a day are sufficient, and in every way preferable whenever it can be intelligently carried out. Of course, there are those who can eat but little at a meal ; for such, three meals are best. But most dyspeptics could cure themselves by simply taking two meals a day, thus affording 'the stomach a period of rest between meals &nd enabling it to do better work." "As a rule, men fast when they can no longer eat if they would. Even a long annual fast is better than that; but, as stated, a daily fast by dropping out one meal a day is the best method of fasting. Two meals a day, I am convinced, would result in increased health to the majority of mankind^ and would greatly lessen the labor of those who are at present troubled and worried about much serving, to such an extent that they have no time for . anything e\sk."—"Life Boat," June, 1919. Mr. W. Earl Flinn is quoted on the same point: "In most cases it has been demonstrated that two meals are sufficient for all kinds of work. Of course the food must be scien- tifically selected, as well as right combinations, and well masticated. The Greeks built up the most beautiful women and men ever known on two meals a day." — Elmira "Star Gazette," November 8, ipii. The Holy Scriptures tell us that when God commanded the ravens to feed the prophet Elijah, in a time of great famine, they brought him but two meals a day. (i Kings 17: 2-6.) A man who is engaged in severe physical exercise or work, will not suffer so acutely from an excess of protein, or. from the habit of eating a hearty meal at night, as will a person who has little exercise, or is weak physically. His system is better able to eliminate excess of waste products. However, to preserve the health by reasonable and timely care is much better than to regain it when it is lost. Those who, for a reasonable length of time, live on a moderately low protein diet, and eat only two meals a 92 «•«■■■««■**■ SCIENCE of FOOD and COOKERY day, or at most a light lunch for the evening meal, soon' observe a clearness of mind and an increase of physical endurance that are most gratifying. ADAPTATION OF FOOD , The diet ' that is most conducive to good health, necessarily ■varies with circumstances, depending largely upon the occupation of the individual, the climate in which he lives, and the season of the year. Some foods adapted for use at one season or in one climate are not suited to another; and different foods are best suited to persons of different occupations. Often food that can be used with benefit by persons engaged in hard physical labor is unsuitable for those of sedentary habit. Some people make the mistake of eating in warm weather the same foods and the same quantities of food that they consume in the winter; but the quantity of food should be reduced during the spring and summer months. . The digestive organs cannot readily care for the same quantity or the same quality in spring that they are capable of digesting during the winter. Wisely, therefore, \yith the return of spring, nature,takes away the desire for many of the more solid foods, and furnishes us with fruits, greeny, and iSuccii- lent vegetables, which are appetizing and cooling to the system. Much of the common sickness, especially during the spring and summer months, is caused by the absorption of poisons resulting from the decay of unsuitable food in the intestinal tract. Pimples, rash, and itching of the skin are often signs that nourishment ill suited to the season or to the condition of the blood has been taken into the bodj?^. Fresh fruits are both food and medicine, and are needed by the blood; being especially rich in alkaline elements, they serve to keep the blood in good condition, and because they contain the carbon in a form most easily digested (fruit sugar), they hold first place in the list of foods which go to make up the ideal diet. ' 93 XII. COURSE OF COOKING LESSONS "Study to, show' thyself . . . a workman that needeth not to be ashcimed." The following lesson outline is intended merely as an aid to those who are. called upon to teach the subject of cooking in sanitariums and other educational institutions. Accordingly, the practical work has been arranged to cover, as far as possible, all the more important recipes adapted to class work, and to take them up in an order favoring economy of time, and providing for an equalization of work between baking, stewing, etc. This short course, which is adapted for the advanced student, usually extends over a period of from ten to twenty weeks. One two-hour demonstration and lecture period is usually conducted by the instructor weekly; this is followed by two two-hour periods a week of practical work by the class individually. Careful attention is to be given to the study of the nutritive values of foods, their' digestibility,- combinations, etc., also to the general principles which govern in the making of menus. Familiarity with the text matter on these subjects should be required of the class; the lessons so learned to be impressed during the practical work that follows. LESSON OUTLINE Lesson i. Principles of Canning: (vegetables) p. 253, string beans, corn, pumpkin. Lesson 2. Principles of Canning: (fruits) p. 256, fruits, tomatoes. Lesson 3. Preservation in Salt: p. 255, string beans, cucumbers, peppers. Preservation of Eggs: (water glass) p. 255. 94 m SCIENCB gf FOOD amT COOKERY Lesson 4. Cookery and Food Preparation: p. 61, steamed rice, rice and nut patties, stuffed bell -peppers. Lesson 5. Macarbni family style, corn dodgers, stewed beets. Lesson 6. Vegetable julienne soup, baked bean puree, wheat sticks. Lesson 7. Principles of Successful Cookery: p. 67, spinach or other greens, cream of tomato soup, corn meal puffs. Lesson 8. Vegetable salads, mayonnaise, garnitures. Lesson 9. Nuttose, potato soup with dumplings, wheat puffs. Lesson 10. Food Economics: p. 57, baked dressing without eggs, brown gravy, corn bread. (Save some of the dressing cold for the next lesson.) Lesson 11. Nut and potato pie, savory potato hash, stewed lentils, gluten gruel. (Save some cooked lentils for the next class.) Lesson 12. Lentil and potato hash, cream of corn soup, breaded tomato. Lesson 13. Favorite lentil patties, country gravy, Graham fruit pudding. Lesson 14. Principles of Bread Making: entire wheat, or quick method, Parker House rolls, pumpkin pie without eggs. Lesson 15. Wash out gluten, savory pot roast, oatmeal "gruel. Lesson 16. Gluten biscuit, diabetic bread, diabetic puffs, soy coffee. Lesson 17. Vegetable gluten stew, lemon snow, custard sauce. Lesson 18. Vegetable Gelatin: p. 201, lemon, orange, fruit, aerated oatmeal gems. Lesson 19. Potato stew with dumplings, cereal coffee, junket. Lesson 20. Mix and roll out noodles, potato duchess, apple snow. Lesson 21. Cream sauce, noodles au gratin, scalloped beets, baked parsnip, sago fruit mold. Lesson 22. Lemon pie, rice and soy bean loaf, rice and soy bean patties. Lesson 23. Baked savory eggplant, stewed carrots, cream rolls. 95- SCIENCE 8/^FOOD and COOKERY Lesson 24. Loaf cake, icing, granose gruel. Lesson 25. Vegetable loaf en -aspic, tomato salad' agar, aerated wheat gems. Lesson 26. Lima bean and macaroni pie, steamed fruit pudding, lemon sauce. Lesson 27. Fruit salads, sauces, garnitures. Lesson 28. Savory potato, rice and egg croquettes, Creole sauce. Lesson 29. Pasteurized milk, yogurt, cottage cheese, butter sub- stitutes, browned flour, oat cookies. Lesson 30. Potato and lima bean pie, browned rice, cream eggnog. Lesson 31. Spanish rice, fruit soup, baked custard. » Lesson 32. Ragout of vegetables, pop-overs, malted nuts. Lesson 33. Toasts, fruit eggnog, coddled egg. Lesson 34. Sandwiches, omelet puff. Lesson 35. Layer cake, frosting, ornamenting. ESSENTIALS TO SUCCESS In this work, as in any other, two things are vital to success,^- first a careful planning, and then the carrying out of the plans made; as expressed in the terse sentence, "Plan your work, then work your plan." All the ingredients necessary for the preparation of a dish should be at hand and carefully measured before the work of combining them is tegun. Accuracy in measuring and careful- ness in combining are as essential to the success of a recipe as is the knowledge of what is to go' into it. The effect of heat at different temperatures, and the time of exposure to it, must be understood. But this knowledge can come only as a result of experience. The following articles are. necessary for measuring: a cup holding exactly one half pint, with thirds and fourths indicated, teaspoons and tablespoons of regulation sizes, and a common table knife. To insure uniformly good results, level measurements have been adopted by leading teachers in cookery, as the best guide that can be given ; and these will be used throughout this book. The following table of measures may be used as a guide: fei*iiia>niii«1 SCIENCE of FOOD and COOKERY TABLE OF MEASURES 3 teaspoons equal i tablespoon 2 tablespoons of sugar or liquid .... equal I ounce l6 tablespoons equal i cup 4 cups , equal I quart 2 cups of sugar and rtiost liquids . . .equal i pound 4 scant cups of silted flour . . . ; equal i pound 10 eggs _. ; . . . equal i pint 9 egg whites equal I cup 8 whole eggs .....,-' equal i pound 12 yolks (large) equal I cup To measure a cupful of any dry ingredient, fill the cup, round- ing slightly by placing material in the cup with a spoon ; and with the sharp edge of a case knife, brush ofE all material that is piled above the brim. Care must be taken not to shake the cup. To measure a teaspoon or tablespoon of dry ingredients, dip the spoon iiito the same, and with the edge of a case knife turned toward the tip of the spoon, brush off all that extends aljove its edge. For one half spoonful, divide with a knife lengthwise of the. spoon, and ptish out one half; divide halves crosswise for quarters. The term "sifted flour" implies that flour is sifted once before measuring. In combining.^ ingredients, three movements are employed, de- scribed as follows : 1. Stirring, a circular motion made vvith a spoon through the ingredients, continued until all are blended. 2. Beating, a turning of ingredients over and over rapidly by means of a spoon or an egg whip, to inclose air by continually bringing the under part to the surface, allowing the utensil used to be,bi-ought constantly in contact with the bottom of the' dish, and up 'through the whole mixture. 3. Folding, a turning over and over, of the ingredients ; best accomplished by a vertical, downward motion of spoon or whip, bringing it up through the rnixture, and each' time allowing it to come in contact with the bottom of the dish, repeating until all is thoroughly blended. This is a slower movement than that of beating, arid its object is so to mix ingredients that the air already introduced may not escape. '97 XIII. BREAD "There is more religion in a loaf of good bread than many think." Bread constitutes one of the most important articles of diet, and deserves more attention than it receives. Considering the conveniences that exist everywhere, and the widespread knowledge of bread making, it seems unnecessary and wrong to put poor bread on the table. One has well said, "Homemade bread requires care and attention; then you have the real staff of life." Weight for weight, bread must be regarded as one of the most nutritious of foods. The fact that more than^ three fifths of the loaf of bread consists of solid nutriment, and less than two fifths water, gives it a special place in the list of foods; and no animal food, and but few vegetable foods, can be compared with it, • Bulletin No. 28, United States Department of Agriculture. SCIENCE of FOOD and COOKERY THE BEST FLOUR Wheat is the most important cereal used in American and European countries, where it occupies the same position in the dietary as does rice among the Oriental peoples. When a good grade of flour is mixed with water and kneaded, the gluten of the wheat becomes very elastic; and it is this elasticity that holds in the dough the gas formed by the leaven, until the dough is sufficiently light and porous. Wheat contains the most tenacious gluten of any of the cereals, and hence is best adapted to the making of yeast-raised bread. Rye contains a strong gluten, and next to wheat, is best adapted to the making of raised bread ; but because of its strong flavor, it is usually mixed with a greater quantity of wheat flour. Corn, oats, -barley, rice, etc., lack the tenacity of gluten found in wheat and rye, and therefore cannot be used alone to good advantage, in yeast-raised bread. In bread making, they are used chiefly to give variety and flavor, the proportion of these flours used being generally about one fourth or one third. The proportion of gluten in difiFereiit grades of wheat varies; but the mere quantity of .gluten is by no means the only standard of the commercial value of flour, the quality also counting for much. Soil and climate are essential factors in modifying the character of wheat, and necessarily of flour. The same variety of wheat, grown on the same soil, has also been known to show varying degrees of strength of its gluten in different seasons. Be this as it may, as a rule, wheat grown where the summers are short and not too hot furnishes the best and strongest gluten for bread making. For instance, the wheat grown in Russia is of the best. Canada wheat, like that grown in the Northern States, is ex- cellent, for the same reason. Wheat grown in the Middle States is f Water 38. 4'/, -«^^^^, ^ Carbohydrates I 49.7 ■* GAS! 1 Proteld 9.7 %^Fm .» 1 HlB. Oki. 1.3 . 99 SCIENCE of FOOD ancC COOKERY of fair quality; but that grown in the Southern States and that grown in CaHfornia, is usually soft,' containing a weak gluten, and consequently not well adapted to the irfaking of yeast-raised breads, Soft wheat is light-colored and has plump kernels ; while hard wheat is commonly of a dark color, with kernels not so rounded as the former. Soft wheat is best for the making of crackers, pastries, and the like, as the dough is more brittle than that made from hard wheat flour. Hard wheat, when ground entire and made into bread, gives a dark-colored loaf with excellent flavor. If a good grade of flour is necessary for the making of satis- factory white bread, it is all the more needful in the making of entire wheat bread, as the mixture of bran particles in the flour permits the gas to escape a little more readily than when white flour is used, wholly or in' part. In order to make good entire wheat bread, therefore, it is fir^t of all essential to have a flour that contains a strong gluten; also the flour must be ground fine, to prevent the gas from escaping before the dough is sufficiently light. The dough for entire wheat bread must be soft — - so soft that it can scarcely be kneaded on the board. This is most important, because the bran absorbs moisture in the loaf, even after baking, and causes it to dry out. PRINCIPLES OF BREAD MAKING Breads are divided into two classes: Fermented, made light by a ferment, yeast being usually iem- ployed. * Unfermented, made, light by the introduction of air into the dough or batter. Fermented bread is generally made by mixing flour, water, salt, fat, and yeast to a dough, a small amount, of sugar being added to hasten fermentation. The dough is kneaded until it is elastic to the touch and does not stick to the board, the object being to incorporate air, and to distribute the yeast uniformly. It is then covered, _ a'^ allowed to rise until it has doubled its bulk, and does not resplmd to the touch when tapped sharply, but gradually and stubborfily begins to sink. At this stage, the dough is "ripe," and ready to be worked down. It will require all the 100 SCIENCE of FOOD and COOKERY way from two to three. and a half hours to rise, depending on the grade and consistency of the flour used, and the temperature of the room in which it is set. This process is best accomplished at a temperature ranging from 75° to 85° Fahrenheit. The bread is then worked down wpll, turned over in the bowl, and left to rise until about three fourths its original bulk. It is again worked down and allowed to rise the third time, to half or two thirds Its original bulk. Then it is turned out on a board, worked together, molded into loaves, and put intopans for baking. The third ris- ing is sometimes dispensed with ; but it gives such a good grain to the loaf, thus improving both the shape and the texture of the loaf, that most housewives will favor it after a trial. Bread is also made by setting a sponge at the beginning, making a batter of the water, the yeast, and part of the flour, and letting it rise Until it is light, then adding the remaining ingredients, and working all into a dough. Bun and cracker dough is usually set with a sponge, as they require a very fine and light texture, which is best obtained by this method. Ordinary white and entire wheat breads are often made by the same process. A sponge is light enough when it appears frothy and full of bubbles. The time required will vary with the quantity and quality of yeast used, and with the temperature of the room in which it is set to rise. Bread made from entire wheat, or Graham flour must be watched more closely than that maide from white flour, as it rises in less time than, white bread, and the gas escapes 'from the dough more easily. Entire wheat bread, furthermore, must not be per- mitted to rise so light in the pans as white flour bread. Care in this respect will preserve in the bread that sweet, nutty, wheat flavor which is so characteristic of bread made from the entire grain, but which will be lacking if the loaves rise too light in the pans. MOLDING THE LOAVES In molding the loaves, it is necessary that each loaf be kneaded well. If the dough is put into the pans in soft loaves, — soft because they were not kneaded enough, — the bread will rise flat ■ on the top instead of rounded, and is likely to fall when placed in the oven. Each loaf should be kneaded into a hard roll, then SCIENCE -■--■- - ■- — - - SCIENCE of FdbD ancC COOKERY a dried yeast cake, or a small quantity of lively yeast, into a mix- ture of some kind of starch, such as potato, or ilour, . or^ both. Under proper conditions of warmth, the small ahiount of yeast begins to supply itself with food by converting the starch into dextrin, and multiplies itself with great, rapidity, and will con- tinue to do so as long as there is material to supply it with the means of growth. While the growth of yeast under normal conditions is rapid, 'its decay is equally so; and unless preserved by some means, the yeast plants will die, and the mixture become sour. If not to be used immediately, yeast should be placed in some receptacle as nearly air-tight as possible, and set in a cool cellar or refrigerator, where it can be kept at a temperature not conducive to fermen- tation. Thus kept, the little yeast plants vvill remain dormant until again surrounded by favorable conditions for growth. The starch of potato seems .to furnish better material for the growth of yeast than that of flour. The potatoes should be per-' fectly mature when used for this purpose; new ones will positively not answer the purpose. Sugar helps to nourish the yeast plant, and a small amount is usually employed in making yeast. The most convenient yeast is . that sold as compressed yeast. It should be used only when fresh, its freshness being determined by its light color and the absence of dark streaks. When corn- pressed yeast i-s unobtainable, very satisfactory results follow the use of liquid yeast. LIQUID YEAST I cake dried yeast 2 cups potato water 54 cup (4 level tablespoons) sugar^ Drain the water from boiled potatoes at noon, and when it is cooled to about 100°, add the sugar and the yeast cake broken up. Put in a glass jar and set in a warm place until the evening. The liquid should measure 2 cups, and should be covered with a thick foam before it is used for bread. Salt and shortening retard the action of yeast, hence are omitted in setting a sponge, and are added in mixing the dough. Use 4 measures of water to i meas- ure of the above liquid yeast when set at mght, and 2 measures of water to i of yeast if set during the day. 104 (USB LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) SCIENCE of FOOD md COOKERY FERMENTED BREADS ENTIRE WHEAT BREAD No. 1 V/n quarts cold water 4 tablespoons rhelted vegetable fat J4 cake compressed yeast 4 tablespoons sugar 2 tablespoons salt 3J^ quarts entire wheat flour Night Sponge (9 p. m.)-— "Dissolve, the yeast in i tablespoon water to a smooth paste and add the cold liquid. Add ij4 quarts of the flour and beat to a smooth batter. Cover, and if the weathet is cold, wrap in a cloth until the morning. Doughy (6 a. m.).^ — Add the salt, the sugar, and the vegetable iat to the sponge, and mix well. Add the balance of the flour, reserving a large handful for the board, and mix to a soft dough. Turn out on a floured board, and knead until elastic to the touch (about 5 to 8 minutes) ; then put into an oiled bowl, cover, and let rise until, when tapped sharply, it gradually begins to sink, which will require from, i^ to 3 hours. Work down thoroughly, turn over in the bowl, cover, and let rise again until about three fourths its original bulk; then work down the second time. Cover, and let rise the third time, until about two thirds its former bulk; then turn out on the floured board, knead again, mold into loaVes, and put into pans for baking. Brush dver the top. of each, loaf with an oiled brush, and let rise until, whenpressed with the finger, it responds rather weakly to the pressure; then bake in a good oven. Study instructions previously given fof molding' and proving the loaves, and the length of .time for baking. • In hot weather, the day recipe is to be preferred. ENTIRE WHEAT BREAD No. 2 (Day Recipe) 4 tablespoons melted vegetable fat ij^ quarts zvarm water 4 tablespoons sugar • i cake compressed yeast sYi quarts entire wheat flour 2 tablespoons salt Dissolve the yeast in i^ tablespoons water, add the warm liqirid,. the salt, the sugar, and the fat, and mix well. ,Add the flour (reserving a handful for the board), and mix into a soft dough. Turn out on a floured board, and knead until elastic to the touch. Put into an oiled bowl, cover, and set in a wwm room to rise. Proceed and finish' the same as for entire wheat bread No. i. (USE LEVEL MEASUREMENTS FOB ALL INGREDIENTS.) 105 SCIENCE g^ FOOD and COOKERY FRUIT BREAD Take half of either of the foregoing reCipes for entire wheat bread, after it has risen the first time. Add Yz cup melted vege- table fat, Yi cup sugar, and work into the dough until absorbed. Add 3 cups of seedless sultana raisins that have been washed, drained, and heated in a covered vessel until hot through, then cooled. Work them into the dough by folding the dough over and over until they are well mixed through. Cover, and let rise again until about three fourths its original bulk; then turn out on a floured board, work together, mold into loaves, and put into pans for baking. Raise and finish the same as entire wheat bread. GRAHAM BREAD (So Called) I quart warm water 2 tablespoons sugar I cake compressed yeast , 2 tablespoons melted "vegetable fat i^ tablespoons s?lt ij4 quarts entire wheat flour ij^ quarts white bread flour Dissolve the yeast in i^ tablespoons water, add the warm liquid, the salt, the sugar, and the fat, and mix well. Add the flour (reserving a small handful for the board), and mix into a dough. Knead until elastic to. the touch (about 8 minutes or more). Put into an oiled bowl, cover, let rise, and finish the same as for entire wheat bread. BRAN BISCUIT Take one half of the above Graham bread dough after it has risen and has been worked down the second time. Add 3 table- spoons warm molasses and Ya cup scalded and warm rich cream (or 2 tablespoons melted vegetable fat and 2 tablespoons canned milk), and work into the dough until absorbed. Add 2 cups bran, and work info the dough by folding it over and over until blended. Cover, and let stand until it begins to rise again (about 20 minutes) ; then roll out to J^-inch thickness, cut with a biscuit cutter, lay in an oiled baking pan, let rise about half again their original size, and bake in a medium oven. 106 (USE LEVEL MEASUREMENTS FOB ALL INOREDICmS.) SCIENCE of FOOD and COOKERY GRAHAM BUNS 2 cups milk ;4 cup melted vegetable fat I cake compressed yeast i teaspoon salt Vi cup sugar 2 cups white flour About 4 cups Graham or entire wheat flour, or enough to make a soft dough Dissolve the yeast in i^ tablespoons water, add the milk scalded and still warm, a;nd beat in 2 cups white flour to a smooth batter. Cover, and set in a warm place until light (about ij^ hours). Add the salt, the sugar, and the fat, and mix well. Add the rest of the flour,, or enough to make a very soft dough. Turn out on a floured board and knead, turning over and over until elastic to the touch; then put into an oiled bowl, cover, and let rise until when tapped sharply it begins to sink. Work down well in the bowl, cover, and let rise the second time until about three fourths its original bulk; then turn out on the floured board, work thoroughly, cut and mold into small buns, and lay in an oiled baking pan. Set in a warm place, with a cloth over the pan if convenient, and let rise until very light; then bake in a me- dium oven. RYE BREAD I quart warm water 2 tablespoons sugar I cake compressed yeast 2 tablespoons melted vegetable fat i}4 tablespoons salt 6 cups entire wheat flour 5 cups rye flour Dissolve the yeast in ij^ tablespoons water, add the warm liquid, the salt, the sugar, and the fat, and mix well. Add the flours, reserving a large handful of the entire wheat flour for the board, and mix into a dough. Knead until elastic to the touch, put into an oiled bowl, cover, and set in a warm room to rise, the same as for entire wheat bread; and when it has been worked down the second time, roll into ordinary rye bread loaves. Lay in an oiled baking pan, cut three gashes across each loaf, cover with a cloth, let rise until very light, and bake as usual. (USB LEVEI, MEASUREMENTS FOR ALL INGREDIENTS.) 107 SCIENCE of FOOD and COOKERY RAISED CORN BREAD 3 cups corn meal 2 cups cold water 9 cups entire wheat flour V/i tablespoons salt (ground fine) K cup melted vegetable fat 3 cups boiling water J4 cup sugar I cake compressed yeast Put the corn meal into a bowl, and pour on the boiling water in a slow stream, stirring constantly. Add the cold water, and mix well. Dissolve the yeast in a little water; and when the scalded meal is cooled to about 85°, add the yeast arid 2 cups entire wheat flour, and mix well. Cover, and set in a warm room until light and spongy (about i>4 to 2 hours) ; then add the salt, the sugar, and the fat, and mix well. Add the remaining flour, or enough to make a medium soft dough, and knead on a board until elastic ; then put into an oiled bowl, cover, and set in a warm room to rise. Follow the directions for raising entire wheat bread; and when it has been worked down the first time, mold, and put into pans for baking. Do not allow it to rise too light in the pans. PARKER' HOtJSE ROLLS 1 cup scalded apd warm milk 2 tablespoons vegetable fat ■ Yi cake compressed yeast 2 tablespoons sugar 2^ cups bread flour }4 teaspoon salt Dissolve the yeast in 2 teaspoons water, add the warm milk, and beat in i cup white flour to smooth batter. Cover, and set in a warm room until very light (from Ij4 to 2 hours). Aid the salt, the sugar, and the fat, and beat into the sponge. Add the. remainder of the flour, reserving a handful for the board, and mix to a soft dough. Turn out on a floured board, and knead gently until elastic, being careful that it does not stick to the board. Put into an oiled bowl, cover, and let rise until, when tapped, it begins to sink; then work down well, and let rest until half again its original bulk. Work together, and turn out on a floured board_. Divide into ij^-ovmce pieces, and divide each piece into two. Roll out into small, round buns, and lay on a well floured board. "When they have risen to nearly half again their original bulk, make a crease through the center, with a small 108 (USE LEVEL MEASlITiEMENTS FOR ALL INCREDIENTS. ) SCIENCE ^ FOOD ancT COOKERY roller the size of a broom handle. Oil one half,^ fold, the other half over, and press together. Lay in an oiled baking pan, let rise until very -light, then bake in a quick oven. SHORTCAKE Use the same ingredients as for Parker House rolls, except to add I egg, slightly beaten, to the sponge when it is light, and this will require yi cup more of flour. Mix to dough, and raise the same as the preceding. Roll out to J^-inch thickness, and lay in an oiled baking pan. Brush over with oil, and sprinkle with flour, then with sugar. Press down with a- spoon so the particles of flour get moistened on the top. Let rise until very light, and bake in a quick oven. STEAMED BROWN BREAD I cup scalded milk J4 cup rye flour J4 cake compressed yeast }4 cup bran I cup Graham flour _ i teaspoon salt 54 cup corn meaF (lightly ^ cup warm molasses toasted in the^ oven) I tablespoon vegetable fat J4 cup sultana raisins ^ Dissolve the yeast in 2 teaspoons water, add the warm milk, and beat in the Graham flour to a smooth batter. Cover, and set in a warm room for i}^ hours. Add the salt, the warm molasses, and the oil, and beat into the sponge; Have the raisins soaked overnight, and warmed. Mix all the ingredients with a heavy spoon until thoroughly mixed. Cover, and let rise until, when tapped sharply, it begins to sink. Then work down well. Put at once into an oiled pail with tight-fitting cover, and stearft for 2 hours. Turn out on an oiled pie tin, and bake in the oven for 15 minutes. _ ^ cup of rye meal can be substittited for the rye flour and the bran, when on hand. QUICK METHOD BREAD (for Class Work) J4 cup warm water i teaspoon sugar J4 cake compressed yeast, i .teaspoon melted vegetable fat Scant yi teaspoon salt • yi cup white bread flour I cup entire wheat flour (IJSG LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) jQp 8 ■ " SCIENCE of FOOD and COOKERY Dissolve the yeast in i tablespoon water, add the warm liquid, and beat in the white flour to a smooth batter. Cover, and set in a warm place until the sponge is light and full of bubbles, which will require about 30 to 35 minutes. Add the salt, the sugar, and the fat, and mix well. Add the entire wheat flour (reserving a large spoonful for the board), and rriix into a dough. Knead until very elastic, then place immediately in an oiled (i-pound) bread tin. Brush over the top with an oiled brush, set in a warm place to rise until about double its bulk, and bake in a medium oven. Under favorable conditions, this process requires but 2 to 2j^ hours in which to have the bread complete. GLUTEN BISCUIT 4 cups strong white bread flour V/i cups cold water Mix to a dough; then break and pull apart until very elastic and "rubbery," and let soak in water for J4 hour. Wash out the starch, changing the water (pouring it ofif slowly, so as not to lose any of its gluten) until the water runs clear. Wring out as much water as possible, place the gluten in a large soup bowl with a tight-fitting plate or bowl over the top, and let stand in a cold place overnight to ripen. Drain well. Wet a cutting board thor- oughly, and lay the gluten on it. Cut into small squares, about the breadth of the thumb nail, lay in an oiled baking pan, leaving plenty of space between, and bake in a slow oven until crisp and a very light golden color. ft DIABETIC BREAD (Strong in Gluten) Take the above "ripe" gluten, work in warm water to take off the chill, drain well, and put into a bowl. Dissolve i cake corii- pressed yeast in ij^ tablespoons water, add i tablespoon flour, and make smooth. Work this into the gluten with J4 teaspoon salt. Then work in gradually i cup flour by pulling the gluten apart and dipping it into the flour, until all the flour is absorbed in the ■gluten. Then work in 2 tablespoons melted vegetable fat in like manner. Put into an oiled bowl, cover, and set in a warm room to rise. When very light, work down, and let rest until it begins JIO (USE LEVEL MEASUREMENTS FOR ALL INGEEDIBNIS.) SCIENCE FOOD and COOKERY FAVORITE WHEAT BISCUIT 3 cups entire wheat flour 2 tablespoons sugar or Scant I teaspoon salt 3 of meltose ' 4' tablespoons solid vegetable fat i egg, well beaten About Yi cup cold water ^ Beat the egg with a Dover beater, and add the cold water. Follow the directtons for mixing the "wheat rolls," and bake the same as the foregoing recipes. WALNUT STICKS Add Yi cup of coarsely chopped walnuts to either of the fore- going recipes, in the mixing. Roll out the same as for wheat rolls or sticks, and bake to a very light brown color. FRUIT CRISPS ij4 cups pastry flour 3 tablespoons sugar Yi cup entire wheat flour 2j4 tablespoons vegetable fat Yi teaspoon salt Scant J4 cup cold water Sultana raisins or figs Wash the raisins, and lift them out of the water. Put them on the fire with barely enough moisture to heat them through. As soon as the water . is evaporated, ' remove them from the fire, and grind through a coarse food mill. Mix all the dry ingredients. Add the oil, and rub the flour between the hands to distribute the oil evenly; Add the water slowly, only sufficient to mix into a stiff dough, following directions for mixing cream rolls. Work the dough together, and roll out into a long strip, about the thickness of pie crust. Spread the fruit over half of the dough; then fold" the remaining half over the fruit, and roll lightly with a rolling-pin to press the dough together. Cut into squares, prick with a fork, lay in a baking pan, and bake on the top grate of a hot oven, to a very light brown. Care must be used not to overcook this bread, as the fruit sugar burns very quickly. Remove from the oven before the fruit has had time to cook too much. These may be baked on the inverted bottom of a deep bake pan to advantage. DATE ROLLS Make pastry from the above recipe, roll out to the thickness of pie crust, cut into strips 2^2 inches wide, moisten the back (USE LEVEL MEASUREMENTS FOR ALL INGREDIEITrS. ) up SCIENCE of FOOD ajtcf COOKERY ^ edge of each strip, place stoned dates end to end in the mic of the strip, and fold up the front edge; then roll over u the edges meet, and cut into 3-inch lengths. Bake in a modei oven until light brown. CORN MEAL CRISPS I cup corn meal i tablespoon sugar I cup pastry flour 2 tablespoons vegetable fat Yi teaspoon salt J4 cup water Mix all the dry ingredients, add the oil, and rub between hands. Add the water, and mix to dough.- Roll out J4. " thick, and cut with a biscuit cutter. Prick ^yith a fork, and b; to a light brown. RYE WAFERS 1 cup rye flour Y^ teaspoon salt J cup pastry flour Scant J4 cup water, or just 2^ tablespoons vegetable fat enough to hold the flour 2 tablespoons sugar together to stiff dough Mix all the dry ingredients, add the oil, and rub the fl( between the hands to distribute the oil through the flour, h the water slowly, and mix the same as for wheat sticks. 5 out y^ inch thick, cut with a biscuit cutter, prick with a fork,- 1 bake to a light brown color. RYE STICKS Take the dough of the preceding recipe, and roll out J4 ii thick. Cut into long strips about Yz inch wide, th^n again crc wise into 3-inch lengths. Lay in a baking pan, leaving a Hi space between, and bake to a light brown color. BUCKWHEAT STICKS I cup buckwheat flour 2j^ tablespoons vegetable fat - I cup pastry' flour 2 tablespoons sug&.r .J4 teaspoon salt Scant 54 cup water Mix and bake the same as for rye sticks. BUCKWHEAT WAFERS Roll out the dough of the preceding recipe to ^ inch thi cut with a biscuit cutter, prick with a fork, and bake to a \\\ brown color. 120 (l-'SB LEVEL MEASUREMENTS FOB ALL INQBEDIBNTS. ) SCIENCE g/' FOOD and COOKERY COMMUNION BREAD A careful study of 'the scriptures relating to the f^ast of the Passover, which was sacredly observed by God's people in days of old, together with those which speak of the institution of the Lord's Supper, shows conclusively that the bread used was of the unleavened kind. The grain used in the making of the flour, morfeover, so far as is known, was ground entire, the white 'breads now in commop use being but a modern ijivention. • In the strict sense of the word, white' bread is not' a trufe symbol of the body of the Lord. He is the great Life-giver; but white, bread, if depended upon exclusively for food, leads to disease and premature death. In the times of old, special direc- tions were given as to what should enter into the making of bread for sacramental purposes ^"fine flour" "mingled with.. . . beaten oil."; (Exodus 29:40; Leviticus 2:1.) In the making of the following breads it is necessary that the flour be ground fme; and if the directions are followed, the bread will be tender, and. of a good flavor. COMMUNION BREAD RECIPE 2 cups entire wheat floiir 6 tablespoons of purest (ground fine) vegetable oil Yi teaspoon salt " 9 tablespoons cold water Add the salt to the oil in a round bowl, and pour in the water in a, very slow stream, beajing constantly with a silver fork until thick and white (a temporary emulsion). Pour onto the flour all at once, and mix lightly into a dough. Turn out on a floured board and knead, folding it over and over to inclose air, and pounding it with a woodeij mallet (a wooden potato masher is excellent) until quite elastic, which takes about 5 or 6 ihinutes, Roll out to the thickness of pie crust, mark with a dull knife into j4-inch squares, lay in a baking pan, and bake in a medium slow oven. Avoid browning it, except a slight tinge, as browning gives it a strong flavor. (use level measurements foe all ingredients.) XIV. SOUPS "My appetite comes to me when eating." Soups may be divided into two classes: First, broths, or thin soups, to which may be added cooked grains or vegetables cut in various shapes and sizes for garniture and to give variety and flavor. While these thin soups are lacking in nourishing qualities found in those made of the more solid foods, they are of value for their richness in mineral salts, and for the stimulating effect they have on the appetite. Thus when taken at" the beginning of the meal, a;nd in small quantity, they may aid in, the digestion of the more solid foods. Second, those soups which usually have as their basis cooked cereals, legumes, or vegetables forced through a strainer, and thinned with the liquid in which 'they were cooked, or with milk' or cream, or both milk and cream. Like all other starchy foods, soups require the action of saliva for proper digestion, and when eaten slowly with some dry food, such as crackers, sticks, croutons, etc., are both appetizing and nourishing. SPRING VEGETABLE, JULIENNE 54 cup carrot J4 cup turnip I stalk celery yi small onion I cup new peas, or string beans, cauliflowerets, or any fresh vegetable in season I cup shredded potato 1 tomato 2 tablespoons vegetable butter 7 cups cold liquid, preferably one half vegetable broth of ■ some kind, and. the rest water Qiopped parsley Salt to taste (USE LEVm. MEASUBEHENTS FOR ALL INOREDIENTS.) ■■•■■vtnnin SCIENCE of FOOD and COOKERY Cut all the coarse vegetables into very fine shreds (julienne), about i-inch lengths. Put the coarse vegetables, except the potato, into a saucepan with the butter and 2 teaspoons salt, and let them steam over a medium slow fire for 10 minutes, stirring frequently to avoid scorching. This steaming brings out and blends the flavors. Add the shredded potato, the tomato, and any other of the finer vegetables used, and the liquid, with salt to taste, and let boil until all the vegetables are thoroughly cooked. Add chopped parsley, and serve. NoH. — Adding a few beet leaves (tied together with a cord) while boiling, will give a nice color. Remove as soon as the desired color is obtained. The red outside skins of onions may be used for the same purpose. FAMILY VEGETABLE SOUP No. 1 Take ^ cup each of any -^ or 5 of the following coarse vege- tables, measured after being ground through a food mill: carrot, turnip, cabbage, spinach, okra, salsify, string beans, peas, corn, etc. Add y-2. small onion cut fine, 2 stalks of celery (if at hand), and put into a covered saucepan with 2 tablespoons vegetable butter and 2 teaspoons salt, and let simmer over a medium slow fire for 10 minutes. Add i cup diced raw potato, i peeled and cut tomato, and 7 cups of. cold liquid, preferably some kind of vegetable broth in part, and let boil until well done. If it becomes too thick from the reduction of the liquid in boiling,* add liquid to suit, boil up, salt to taste, add chopped parsley, and serve. FAMILY VEGETABLE SOUP No. % Prepare and cook the vegetables the same as for No. i, except that only sufficient water should be used to cook the vegetables well done, and the liquid should be reduced down well. Add enough hot milk (part cream) to make the desired consistency to dish up nicely, reheat, salt to taste, and serve. SCOTCH VEGETABLE SOUP Soak Yz cup pearl barley overnight, rinse well, drain, add 3 cups water, bring to a boil, and cook in a fireless cooker, or over an open fire, until very tender. Prepare and braise the vegetables (USE LEVEL MEASUREMENTS FOR ALL INOREDIBNTS'.) 123 SCIENCE of FOOD and COOKERY the same as for vegetable soup No. \. Add 2 tablespoons browned flour, and stir. Add all the liquid, and boil 30 minutes. Add the cooked barley, salt to taste, and let simmer for 15 minutes. Add chopped parsley, and serve. VEGETABLE BROTH No. 1 ■ 2 cups sliced carrot' i sprig of parsley 2 cups turnip 2 cups raw potato I cup cabbage or spinach . i tomato 3 stalks celery 3 quarts cold water 1 onion Salt to taste Chop all the vegetables, or slice very fine. Add the cold water, salt, and let simmer for about 3 hours. Add a few beet leaves or 2 tablespoons of roasted and crushed soy beans during the cooking, to give a good! color. Strain; salt to taste,, and serve plain ; or garnish with soup royale and chopped parsley, and serve. Vegetable broth no. 2 Take broth left after cooking young spinach or new asparagus or peas, season with a little rich cream or canned milk, and serve with toasted cratkers. VEGETABLE CHOWDER (Washington) 2 cups raw potato, 'sliced ' 4 tablespoons chopped onion very thin 3 stalks celery, cut fine 1 cup shewed corn A sprinkle of savory 2 cups stewed tomato Salt to taste ■ ' 2 tablespoons vegetable butter ' 4 cups water ' ^ V/i cups hot cream (or i^ cups cold canned milk) Put butter, onion, celery, and savory into a saucepan, and let simmer over the fire for a few minutes, but do not brown. Add the potato and the water, salt to taste, and let boil continuously for 10 minutes ; then add the corn and the tomato, and let boil gently for 20 minutes. Lastly, and just before serving, add tHe hot cream or milk. POTATO WITH DUMPLINGS 2 cups finely diced raw potato i tablespoon vegetable butter 1 cup diced bleached lettuce 6 cups water 2 teaspoons chopped onion 'Salt ■ ' J24 (XiSa LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) SCIENCE of FOOD and COOKERY Add potato, lettuce, onion, butter, and 2 teaspoons salt to the' cold water, and bring to a boil. Let boil gently for 10 minutes, then add the following mixture for dumplings : Dumplings 1 egg yolk J4' cup milk 2 teaspoons melted A few grains of salt vegetable butter Yt. cup white flour Mix into a smooth batter, and pour into a golander over the boiling soup, and force very slowly through, so that as the drop- lets fall into the boiling soup, they wiir not stick together. Cover, and let boil gently for 20 minutes or more. Salt to taste-, add chopped parsley, and serve. FARMERS' FAVORITE J4 cup rich sour cream J4 cup finely chopped carrot Yi cup macaroni raw ij4 cups diced potato I small onion Chopped parsley I stalk celery Salt Cook the cream down in a skillet, stirring constantly until the oil and the albumen separate and the albumen turns a light brown color. (The degree of brow^iing determines the flavor of the soup.) Add the diced carrot, onion, and celery, and stir over the fire for a few minutes, but do not brown. Add 4 cups cold water, the diced potato, and salt, and let cook until the vegetables are thoroughly done. Drop the macaroni into 3 cups of boiling water, and cook until well done. Add the macaroni water to the vegetable soup. Then lay the macaroni on a board and cut into small rings. ^ Drop into the soup, and boil up well. Add the chopped parsley, and serve. BEAN SOUP ARMY STYLE I cup navy beans Yz cup diced onion 7 cups water I tablespoon vegetable , butter Yi cup" diced carrot Chopped parsley Salt to taste ' Wash the beans thoroughly, lift out of- the water, put into a saucepan with the cold water, and bring to a boil. Let simmer gently until thoroughly done. Add salt while cooking. Put the (USE LEVEL MEASUREMENTS FOB ALL INGREDIENTS.) X25 SCIENCE gf FOOD ancC COOKERY diced carrot and onion into a saucepan, with the vegetable butter and J4 cup water, and let simmer until the water is absorbed, stirring often. Add 2 cups of broth from the beans, salt to taste, and let the vegetables simmer until well cooked. Add them to the bean soup, boil up well, add the chopped parsley, and serve. NOODLE SOUP Wash I cup Lima beans, add i small onion, i carrot, i stalk celery, 7 cups cold water, i tablespoon vegetable butter, 2 tea- spoons salt, and let boil gently until the beans are done. To the yolk of I egg add i tablespoon milk and a sprinkle of salt, and mix well. Add % cup white flour, or enough to make a stiff dough, and roll out on a well floured board to the thickness of paper. Let dry for a few minutes, then cut into strips ^ inch in width. Pile these, and shred crosswise into very fine shreds. Sprinkle into the boiling bean soup, having first removed the vegetables, and let boil gently for 15 minutes. Add a little chopped parsley, salt to taste, and serve. PUREE OF BROWN BEANS Wash I cup of brown beans, add i medium onion cut in pieces, 2 carrots left whole, 3 stalks celery, 2 teaspoons salt, ij4 table- spoons vegetable butter, 8 cups water, and let boil continuously until the beans are v^ell done. Add i outer, slice from a loaf of stale bread, and i large tomato cut into quarters, and let continue to boil for 15 minutes. Add more hot water if necessary. Remove the carrots, and mash all the rest through a colander? Reheat, s^lt to taste, and serve with bread croutons. Add a little cream or canned milk if desired. PUREE OF LENTIL SOUP Prepare and cook the same as purie of brown beans, using IJ4 cups lentils in the place of i cup of brown beans. TOMATO OKRA WITH RICE % cup rice ' 14 sweet bell pepper 2 cups sliced okra pods iyi tablespoons vegetable butter 3 tablespoons diced onion 3 cups stewed tomato 2 stalks celery 5 cups water Salt to taste 126 ("S^ LEVEL MEASUREMENTS FOB ALL INGREDIENTS.) •■•■■•*■•■« l«» ^ y^ClENCB of FOOD cmcC COOKERY Brown the rice to a light golden brown in a frying pan over the open fire, add the water, and bring" to a boil. Cut tlae celery and the bell pepper into small dice, and put into a saucepan, with the onion and the butter, and let simmer for lo minutes, stirring often, but do not brown. Add the tomato, boil up, and pour into the boiling rice. Salt to taste, and when the rice is tender, add the sliced okra pods. Let boil until well done, add chopped parsley, and serve. TOMATO BISQUE 3 cups stewed tomato 2H tablespoons vegetable butter 4 cups vegetable broth 2 tablespoons nut butter 4 tablespoons chopped onion i small bay leaf A large sprig of parsley A sprinkle of thjrme Salt to taste Put vegetable butter, parsley, onion, bay leaf, and thyme into a small saucepan, and let simmer for a few minutes. Add all the liquids, and boil gently for 30 minutes. Dissolve the nut butter in a small quantity of warm water, and add to the soup. Mix well, salt to taste, strain, and serve. POTTAGE ST. GERMAIN 2 cups sliced raw potato 2 tablespoons diced onion I can green peas 2 tablespoons vegetable butter 3 stalks celery 6 cups water Salt to taste Add sliced potato, celery, onion, butter, and 2 teaspoons salt to the cold water, and boil until the vegetables are well cooked. Drain the green (canned) peas, and throw ^the water away. Add the peas to the boiling soup, and continue boiling for a few minutes. Force through a colander, then through a finer strainer. Salt to taste, reheat" and serve with bread croM/onj. A little cream or canned milk is an improvement. GOLD SOUP 2 cups scraped and thinly i^ tablespoons vegetable butter sliced carrot 2 toasted white crackers 1 small onion sliced (rolled fine) 2 cups thinly sliced raw potato S cups cold water 2 stalks of celery (if at hand) i cup thin cream or canned milk I large sprig parsley Salt to taste (USE LEVEL MEASUREMENTS FOB ALL INOBEDIGNTS.) \2'J SCIENCE if. FOOD and COOKERY Put carrot, onion, parsley, and butter into a saucepan, add Y^ cup water, anci let cook slowly under cover until dry, stirring often to prevent scorching. Add water, celery, potato, salt to taste, and let boil rapidly until the vegetables are well done and broken "up. Remove the parsley, and mash through a colander. Add the cracker , crumbs, and boil up. Add the hot cream or cold canned milk, strain again, gait to taste, and serve. CREAM OF BARLEY Yi cup pearl barley (Soaked i carrot in water overnight) 2 stalks celery 7 cups water 2 cups cream or canned milk I onion Salt to taste Drain the barley, add water, carrot, onion, celery, and a tea- spoon of salt, and cook until well done and the liquid reduced to about 4 cups. Remove the onion and the carrot, drain, and mash the greater portion of the barley through a colander, reserving aboiit half a cup for garniture for the soup. Add hot cream to the barley piilp, and salt' to taste. Add the cooked barley, reheat, and serve. (If canned milk is used, it must not be boiled.) FAMILY POTATO SOUP 3 cups sliced raw potato 2 tablesppons vegetable butter 2- teaspoons chopped onion 2 cups rich milk 2j^ teaspoons salt Chopped parsley 6 cups cold water Put water, potato, butter, onion, and salt into a saucepan, and let boil until the potato is well done and broken. Add the hot milk, or thin cream, and beat the soup thoroughly, to break up the potatoes. Salt to taste, add chopped parsley, and serve. CREAM OF LIMA BEANS I cup Lima beans 6 cups water I onion V/i cups cream I stalk celery Salt to taste Wash the beans thbroughly, add the other ingredients, and let cook until extra well done. Remove the onion, and mash the rest through a colander. Season with hot cream, add salt to taste, and serve with croutons. If canned milk is used, it must be added unheated. 128 (US^ LEVEL MEASUREMENTS FOK ALL INGREDIENTS.) SCIENCE of" FOOD and COOKERY CREAM OF VEGETABLE OYSTER 3 cups sliced vegetable oyster 2 tablespoons vegetable butter S cups water I tablespoon flour I teaspoon chopped onion 2 cups hot milk Salt to taste Wash and scrape the salsify, and drop into cold water. Slice very thin, add the water, the onion, and 2 teaspoons ^alt, and boil until verywell done, and the liquid reduced to about 3 cups. Take out about Yi of the cooked vegetable, to be used as a garniture for the soup, and mash the rest through a colander. Rub the butter and the flour together in a small saucepan \)ver the fire, add a little of the hot milk, and stir smooth. Add the remainder of 'the milk, and bring to a boil. Add this to thfe mashed vege- , table dyster, and strain through ^ rhedium strainer. Add the cooked, sliced vegetable oysters, reheat, salt to taste, and serve. CREAM OF LETTUCE 2 cups sliced raw potato ^ i tablespoon chopped onion 4 cups cold water Ij4 teaspoons salt I cup shredded lettuce 2 tablespoons vegetable butter (pressed down) 2' cups hot milk 1 Add potato, onion, and salt to the water/ and bring to a boil. When the potato is about half done, ad(i the lettuce, and cook rapidly until the vegetables are well done and broken. Mash through a colander. Add the butter to the hot milk, and mix with the soup. Salt to taste, put again through a coarse strainer, and serve. If cream is used, omit the milk and the butter. CREAM OF GREEN PEAS No. 1 Cook new peas in sufficient water to cover, adding salt to taste. Mash through a colander, add hot rich cream to suit, and serve with croutons. If canned peas are used, drain, throw the water away, add hot water barely to cover, bring to a boil, and proceed 'the same as with jieW peas. CREAM OF GREEN PEAS No. 2 1 can green peas (drained) ij^ tablespoons veg'etable butter 2 cups water ' i tablespoon flour I teaspoon onion 2 cups milk Salt to taste (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.), I2g SCIENCE of FOOD cmcT COOKERY Drain the canned peas, add the fresh water and the onion, and let boil gently for lo minutes ; then rub through a colander. Heat the milk, rub the flour and the butter together in a saucepan over the fire, add a little of the hot milk, and stir until smooth. Add the remainder of the milk, and bring to a boil. Add' the peas puree, salt to taste, strain again through a strainer, and serve with croutans. CREAM OF CORN No, 1 1 can corn i tablespoon flour 2}i cups 'water 2 cups hot milk 15^ tablespoons vegetable butter Salt to taste. Have the corn ground througfh a food mill, add the water, and let boil gently for 15 minutes. Rub the flour and the butter together in a saucepan over the fire, add a little of the milk, and stir smooth; then add the rest of the milk, and bring to a boil. Add the corn mixture, salt to taste, reheat, strain, and serve. CREAM OF CORN No. 2 Prepare the corn the same as for No. i, but omit the flour and butter, and season with good cream or canned milk. CREAM OF TOMATO No. 1 2 cups tomato pulp 2 teaspoons flour i]4 cups cream Salt Heat the tomato gradually to the boiling point, and thickej with the flour made smooth with a little cold water. Heat the cream in a double boiler ; then set on the table and pour the tomato gradually into the cream, stirring constantly. Salt to taste, strain, and serve. CREAM OF TOMATO No. 2 2 cups tomato pulp i tablespoon cream roast flour 1 cup water ' i cup canned milk 2 teaspoons vegetable butter Salt to taste Bring tomato, water, and butter to a boil. Thicken slightly with the flour made smooth with a little cold tomato or water. Salt to taste, add canned milk (unheated), strain, and serve. I '70 (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) SCIENCE of FOOD and COOKERY CREAM OF SPINACH Remove the dry leaves, if any, from 3 or 4 bunches of spinach, and wash in several waters. Drain, add boiling water balrely to cover, and let boil quite rapidly until- very tender, adding salt to taste. Rub together 2 tablespoons vegetable butter and 2 table- spoons flour in a saucepan over the fire, add a little of the hot broth, and stir smooth. Add this to the spinach,, and boil up. Mash through a colander or a coarse strainer, and season with; hot cream or cold canned milk. An onion may be boiled in the spinach if desired. ' FRUIT SOUP No. 1 1 cup water 2 tablespoons sago I teaspoon lemon juice 1 cup' blackberry or strawberry juice Sugar to. taste Wash the sago in cold water, and drain well. Bring the fresh water to a boil, add the sago, and cook gently until clear. Add the fruit juices, also hot, and sweeten to taste. Very nice served cold. FRUIT SOUP No, 2 2 cups grape or berry juice Yi cup stewed raisins 6 cooked prunes 3 tablespoons sago Sugar to taste 2 cups water Wash the sago the same as for the preceding, and put to cook in 2 cups of hot water until the sago is clear. Stone and quarter the prunes, mix all the ingredients, and sweeten to taste. (USB LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 131 XY. ENTREES AIND NOON-MEAL DISHES "Study simplicity in the number of dishes, and variety in the character of the meals." To those seeking to provide a balanced diet, a few suggestions may be helpful. In many homes, meat is regarded as the chief part of the meal; and, naturally, foods that are prepared to take the, place of meat are denominated, "meat substitutes." A wrong impression often associated with the use of this word, is that meat is a standard by which to judge the merits of foo4s that are to take its place in the dietary. The nutriment of meat being practically all protein,, a well balanced meal is nearly impossible when meat is eaten. There is almost certain to be an excess of the protein element in suc*h a meal. This excess of protein, as stated in a preceding chapter, tends to bring about early degeneracy of the human body and to shorten life. Therefore our aim should not be to bring the per^ centage of protein up to that contained in meat; for this would only serve to defeat one of the main objects in 'view, — that off properly balancing the food elements in a meal. A comparison between the body and the locomotive engine serves as an illustration in a study of the' fuel value of foods. While iron is essential to keep the engine in repair, the greatest demand will be for fuel with which to heat, the boiler. So in the' vital economy, protein is essential for the growth and repair of tissue; but beyond this, it is inferior to carbohydrates and fats. And as different kinds of wood and coal are capable of giving off different degrees of heat, and also giving off that heat in longer or shorter periods of ' time, so with different kinds of 'foodstuffs. Also, certain kinds of coal leave a residue of clinkers 132 (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) SCIENCE g^ FOOD and COOKERY to be* raked out of the furnace; so when a person overeats of protein , foods, there is an extra amount of work for the kidneys, to rid the system of accumulated poisons. For practical purposes, -it may be said that grains — wheat, rice, corn, oats — have an average nutritive value of over 80% ; legumes — dried peas, beans, lentils, and peanuts — about 85%; nuts — almonds, filberts, walnuts — over 90% ; dried fruits — dates, figs, raisins — about 80%..^ Thus we find in grains, fruits, and nuts an ample supply of all-round building food. The various nut foods ori the market, composed chiefly of grains and nuts, coiltain the nutritive elements of food in, a very concentrated form, and should not be eaten too freely, but should be combined with other foods. A few examples of how they may be made into appetizing, dishes will be given in some of the following, recipes. Other nut foods of a similar nature may be used in place of the ones given, if desired. BAKED DRESSING No. 1 3 cups soaked stale bread i tablespoon brown flour 2j^ tablespoons vegetable butter 1 egg 3 tablespoons diced onion Sage and marjoram I tablespoon chopped parsley J4 cup milk Salt to taste Have the. bread soaked in cold water until soft all the way through. Put diced onion, parsley, butter, and savory into a small pan, and let simmer for a few moments, but do not brown. Add the brown flour, and mix. Then add the milk, and stir smooth. Press the bread out, not too dry. Beat the &^g slightly, and mix all the ingredients lightly with a silver fork. Avoid breaking up the bread too much. Put into an oiled baking pan, and bake until set and a nice brown. BAKED DRESSING No. 2 (Without Eggs) 3 cups soaked stale bread Sc^nt Yi teaspoon sage or 2j4 tablespoons vegetable butter nlarjoram 3 tablespoons chopped onion 3 tablespoons browned flour 2 tablespoons chopped parsley Y^ cup milk Salt to taste (USE LEVEL MEASUREMENTS FOK ALL INGREDIENTS.) 133 SCIENCE of FOOD a«tf COOKERY Put butter, savory, onion, and parsley into a small saucepan, and let simmer for a few minutes, but do not brown. Add the browned flour, and mix. Add the milk, and stir until smooth and thick. Press the bread out fairly well, and mix all the ingredients, using a silver fork. Salt to taste, and bake in an oiled pan, to a nice brown. BAKED DRESSING No. 3 I quart of stale bread, broken 4 tablespoons diced onion into rather small pieces ' I te?ispopn salt 3 cups hot milk J4 teaspoon sage 2j4 tablespoons vegetable butter 2 eggs Put the butter, the onion, and the savory into a small saucepan, and let simmer over the fire for a few minutes, to soften the onion. Add the milk; and the salt, bring to a boil, and pour over the broken bread. Let stand undisturbed for 10 minutes; then pour into an oiled baking pan. Beat the eggs until light, and pour over the soaked bread, working them into the bread carefully with the points of a fork. Bake to a light brown color, and serve HOMEMADE NUTTOSE I cup tomato pulp V^ cup cornstarch y^ cup warm water I teaspoon salt ' y-i cup flour 4 tablespoons nut butter J4 teaspoon each of sage and marjoram Add the savory and the salt to the nut butter, and thin with the water, adding a little at a time until you have a smooth cream. Wet the flour and the starch with the tomato, adding it gradually, so as to avoid lumping. Mix, put through a strainer into an oiled' double boiler, and cook from 2 to 3 hours. One half of the flour used may be Graham if desired. SAVORY NUT AND POTATO HASH 3 cups diced cold boiled potato 2 tablespoons vegetable butter V/i cups diced cold dressing or 54 teaspoon sage or marjoram y^ cup diced nuttose or 2 tablespoons browned flour nut cero Scant i cup milk 3 tablespoons diced onion. Salt to taste ■ Put the butter, the onion, and the savory into a small sauce- pan, and stir over 1;he fire for a few minutes, but do not brown. Add the browned flour, then a small quantity of the milk, and 134 ' (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) ^ ■ ■••••■■nain SCIENCE qf FOOD and COOKERY stir smooth. Add the rest of the milk, and boil up. Salt to taste, and add the diced dressing or nut food to the gravy. Sprinkle the diced potatoes with a little salt; then pour over them the hot mixture, and mix lightly. Put into an oiled baking pan, sprinkle a little cream or small bits of vegetable butter over the top, and bake to a light brown. LENTIL AND POTATO HASH Use the same proportions of ingredients as in nut and potato hash, only substitute ij^ cups cooked lentils, well drained, in the place of the diced dressing or nut food, and make the same as for nut and potato hash. ROASTED POTATO WITH DRESSING Cook medium sized pared potatoes in a saucepan until about half done. Drain, and lay in an oiled baking pan. Sprinkle with salt, then with flour, and brush over each potato with an oiled brush. Put into a quick oven, and bake until partly browned ; theti fill in between the potatoes with either, of the foregoihg dressings, and finish bakihg together. Serve with brown gravy. ROAST NUT MEAT WITH DRESSING Open a pound can of nut cero or other nut food, split through the center length.wise, lay in an oiled pan, brush the top over with oil or vegetable butter, and put in the oven until a slight crust forms on the meat. Then pour over it a thin brown sauce, and continue to bake for J^ hour, basting it now and then over the top with gravy. When done, lift out on a carving board, slice, and serve with either of the preceding dressings, as follows: Put a spoonful of dressing on the platter, lay a slice of nut food on the top, and pour a spoonful of gravy on half of the food. Serve with a sprig of parsley at one end, and a small piece of cranberry jelly, if at hand. *NUT AND POTATO PIE 2 cups sliced raw potato i scant tablespoon flour V/i cups cold water Chopped parsley I teaspoon onion Nut food or baked dressing iJ4 teaspoons salt cold, sliced I tablespoon vegetable butter Hard-boiled egg Pie crust (USE LEVEL MEASUREMENTB FOR ALL INGREDIENTS.) ' J^S ■■■■■»■■■■<■■■ SCIENCE gf FOOD and COOKERY Add sliced potato, onion, and salt to the water, and cook until done. Drain, and lay the sliced potato into an oiled baking pan. Put the butter and the flour into a small saucepan, and mix ; then add a little of the potato water, and stir smooth. Add the rest of the liquid, boil up, and poiir the sauce over the sliced potato. Lay a iew slices of hard-boiled egg, and the same of nut cero or sliced jcold dressing, over the potato, and sprinkle lightly with chopped parsley over all. Cover with thin pie crust, mark into squares with a knife, brush over with milk, and bake to a nice brown. VEGETARIAN POT ROAST 4 cups stale bread cut into dice 2 cups well cooked brown beans, 2 cups hot milk or lentils, well drained 2 tablespoons vegetable fat 4 tablespoons flour 4 tablespoons chopped onion 2 eggs Scant Yz teaspoon sage ' Salt I cup coarsely chopped walnuts Put the onion, the savory, and the fat into a small saucepan, and let simmer over the fire for a few minutes, to soften the onion, but do not brown'. Add Yi teaspoon salt and the milk. Bring to a boil, and pour over the diced bread. Sift the flour into a frying pan, and stir continuously over the fire until a light brown color. Add the chopped nuts, and continue stirring until they are warmed through, but not browned at all. Beat the eggs slightly, and add to the mixture ; then add the browned flour arid nuts, and mix. Have the cooked beans or lentils drained, and mashed very fine or put through a colander, and blend with the^ above mixture, with salt to taste. Pack in a well oiled (2-pound) bread tin, and bake in a medium oven until set and a nice brown. Set aside for 30 minutes to cool partially; then turn out in an oiled baking pan, and pour over it a thin brown gravy, and bake in a good oven for J4 hour, basting it over the top occasionally with the gravy. Serve with cranberry sauce or baked apple. WALNUT ROAST I cup zwieback' crumbs 3 tablespoons chopped onion I cup milk ij4 tablespoons vegetable butter Yi cup' ground walnuts i tablespoon flour I cup steamed rice i ^gg I tablespoon chopped parsley 126 (use level measurements for all ingredients.) SCIENCE of FOOD and COOKERY Pour % cup of the milk over the crumbs, and let stand for 5 , minutes. Put butter, onion, parsley, and a pinch of savory, if desired, into a small saucepan, and let simmer until the oniop is softened, but not browned. Add the flour, and stir; then the rest of the milk, and stir smooth. Add the slightly beaten &%'g, the ground walnuts, and salt to taste, and mix well. Add the soaked crumbs, and lastly fold in the steamed rice with a fork, press gently into an oiled bread tin or small baking pan, and bake to a nice brown. This loaf may be turned out into an oiled baking pan, when done, and basted with brown gravy, the same as pot roast, if desired. . IMPERIAL ROAST 2 cups diced stale bread ij4 tablespoons vegetable fat 2 cups steamed rice 2 tablespoons flour 'Yi cup chopped ripe olives 2 stalks diced celery I cup chopped walnuts 4 tablespoons chopped onion 1 raw egg ij4 cups milk 2 chopped hard-boiled eggs Savory and salt to taste Put the flour and the fat into a small saucepan, and stir over the fire until of a light brown color. Add the savory; the onion, and the celery, and stir for a few moments. Then add J^ cup of the milk,*a& stir smooth. Add the remainder of the milk, bring to a boil, salt to taste, pour over the diced bread, and let stand until cold. Beat the ^^g, and mix all, the ingredients except the rice, which is folded in last, using a fork. Press lightly into one large, or two small, previously oiled bread tins, and bake until lightly browned on top. Serv^e plain, or with cranberry sauce or gravy, or with both. SCALLOPED POTATO AND NUTTOSE Put sliced raw potatoes about 3.^ of an inch in depth into an oiled baking pan. Sprinkle lightly with salt, and lay very thin slices of nuttose or nut cero over the top. Put in another layer of sliced potato, and another layer of sliced nut food; then pour over these enough thin brown gravy barely to cover the potatoes. Cover with another baking pan of the same size, and bake in a good oven until the potatoes are tender; then rernove the top pan and brown lightly. (USB LEVEL MEASUKEMENTS FOR ALL INORBDIBNTS. ) 1^7 SCIENCE g?^ FOOD and COOKERY POTATO AND NOODLE STEW 4 medium large potatoes 6 cups water 2 medium sized onions 2 tablespoons vegetable butter 3 ripe tomatoes i teaspoon salt Noodles Cut the potatoes and the onions into long, slender pieces, add water, salt, and butter, and let boil gently for 5 minutes. Add the peeled and quartered tomatoes, and when brought to a boil, sprinkle in gradually the noodles, as given on page 264. Cover, and let boil gently for 15 or 20 m.inutes; then set on the edge of the stove until needed. LENTIL AND POTATO STEW Wash I cup of leqtils, and cook with salt to taste, until tender but not broken. Pare 3 medium sized potatoes, cut them into long, slender pieces (4 cups by measure), and put into a saucepan with I large onion cut in pieces, or several small ones. Add 2 tablespoons vegetable butter, and the broth drained from the cooked lentils, with additional water to make 3 cups of liquid. Add salt to taste, and let boil gently Until the vegetables are tender. When satisfied thslt they are seasoned to suit, drop iti, ttfe cooked lentils and shake together. Reheat and serve. The amount of lentils may be increased with the same amount of potato, to suit individual taste. POTATO STEW WITH DUMPLINGS Stew 2 cups raw potato cut into i teaspoon chopped oiiion j4-inch cubes iJ4 teaspoons salt 2j^ cups cold water 2 tablespoons vegetable butter 2 tablespoons flour Bring water, potato, onion, and salt, t6 a boil. Rub the butter and the flour together in a small saucepan over the fire. Add a little of the potato water, and stir smooth. Add more water, boil up, and pour over the potato. Dumplings J^ cup water J^ cup sifted pastry flour 2 tablespoons vegetable butter 2 eggs A sprinkle of salt X^g (USE LEVEL MEASUREMENTS FOR ALL INOKEDIENTS.) SCIENCE of FOOD md^ COOKERY Bring water, salt, and butter to a boil. Add the flour all at once, and stir over the fire until the mixture does not stick to the sides of the pan and is perfectly smooth. Set on the table, break in I whole egg, and stir with a spoon until the egg is completely absorbed in the paste, and the paste is smooth and thick. - Add the other ^^'g in like manner. Drop from the side of a tablespoon into the boiling stew, having first dipped the spoon into the hot liquid to avoid the dumplings' sticking to the spoon. Cover, and let boil gently for about, 15 minutes, or until the potato is thor- oughly done, and the gravy ireduced to a nice consistency to dish up. Sprinkle with chopped parsley, if at hand. SAVORY POTPIE 3 medium sized potatoes V/t tablespoons vegetable butter I medium sized carrot 3 tablespoons browned flour I onion • ^4 teaspoon sage V/z cups cooked lentils _ Pie crust A sprinkle of parsley Cut the vegetables into long, slender piece's. (The potato should measure 4 cups.) Put carrot, onion, 2 cups water, and i teaspoon salt into a saucepan, and let boil 10 minutes; then add the potato and an additional cup of cold water, and bring to a boil. Rub butter, savory, and browned flour together in a small saucepan over the fire until blended. Add a little of the liquid, apd stir smooth. Add additional liquid, and pour it over the boiling vegetables. Salt to taste, and let boil slowly uhtil well done; then add the cooked lentils, and shake together. Pour into an oiled baking pan, cover with pi© crust, brush with milk, mark with a knife, and bake to a nice brown. VEGETABLE GLUTEN STEW 3 cups raw potato, cut in 2 teaspoons salt slender pieces 2 tablespoons vegetable butter . I cup carrot 4 tablespoons browned flpur I cup young turnip i cup gluten biscuit, broken up I small onion, cut in quarters 4H cups cold water Crush the gluten biscuit, and put into a saucepan, together with carrot, turnip, onion, salt, and water, and let boil 10 minutes. Rub the butter and the flour togetherih a small saucepan over the fire, (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) J^g SCIENCE of FOOD and COOKERY adding the broth gradually, and stirring until free from lumps. Pour it over the boiling, vegetables, add the raw potato, salt to .taste, and let boil gently under cover until the vegetables are thoroughly cooked, and the gravy of a nice consistency to dish up. Sprinkle with chopped parsley, and serve. RAGOUT (ra-goo') OF VEGETABLES WITH NOODLES l}4 cups carrot* i large tomato ij4 cups young turnip ' 2 tablespoons vegetable fat 3 cups raw potatoes , (measured 3 tablespoons flour after being cut into slender A sprinkle of savory- pieces) 3J4 cups vegetable broth or water 6 small onions Salt to taste Braise carrot, turnip, and onion in a well oiled pan in a quick oven, or in a hot skillet- over the open fire. Place in a' saucepan with potato, tomato, and liquid, salt to taste, and bring to a boil. Brown the flour in the vegetable fat, in a frying pan, and add a sprinkle of savory, then a little , of the liquid from the vegetables, - and stir smooth. Add more of the liquid, and pour it over the boiling vegetables. Let boil gently under cover until well rdone, and the gravy is reduced to a nice consistency. Serve with plainly seasoned noodles. Vegetarian irish stew I cup carrot 2 tablespoons vegetable butter 1 cup turnip 2 tablespoons flour 2 cups raw potatoes (all cut % cup diced nut food into slender pieces) 3 cups cold water 6 small onions Salt to taste Put carrot, turnip, onions, and 2 teaspoons salt into a sauce- pan, add the water, and let boil 10 minutes; then add the potato, and bring to 5 boil; Rub the butter and the flour together in a small saucepan over the fire until blended. Add a little of the hot liquid, and stir smooth. Add more of the liquid, pour over the boiling vegetables, and let cook continuously until well done, and the gravy reduced to the proper coiisistency to dish up nicely. Put the nuttose or nut cero in an oiled pie tin into the oven, for a few minutes, stirring now and then. Add to the stew, shake together, sprinkle with chopped parsley, and serve. 140 (USE LEVEL MEASUREMENTS FOR ALL iNOREDIEiNTS. ) { ^ SCIENCE gfVOOD cmJ- COOKERY BEAN AND MACARONI STEW , I cup macaroni i medium sized ripe tomato I cup Lima or navy beans i^. tablespoons vegetable butter 1 onion Salt to taste Wash the beans thoroughly. Add the onion, J4 teaspoon salt, and sufficient water to cook gently until done. Drain, add to the broth enough water to make 3 cups liquid, and bring to a boil. Add the broken macaroni, salt to taste, and let boil until done ; then add the butter and the peeled and sliced tomato, and let simmer under cover until of a nice consistency to dish up. Add the cooked' beans, shake together, reheat, and serve. FAVORITE LENTIL PATTIES 2 cups cooked lentils, well 2 cups mashed potatoes drained and not too soft (seasoned) 3 tablespoons chopped onion 2 tablespoons vegetable butter Scant Yi teaspoon sage or sweet marjoram Put onion, savory, and vegetable butter into a small pan, and let simmer for a few minutes over the fire, to soften the onion, but do not brown. Add the- cooked and drained lentils, shake together, and mix with the mashed potato. Form into small, round patty cakes, and brown lightly in a quick oven or in an oiled skillet. RICE AND NUT PATTIES 2 cups steamed rice Scant J^ teaspoon sage or I cup zwieback crumbs sweet marjoram J4 cup milk '' I tablespoon vegetable butter 4 tablespoons chopped onion Salt I cup coar'sely chopped walnuts. Put onion, savory, and butter into a small pan, and let simmer over the fire, the same as for lentil -patties. Add the milk and, J^ teaspoon salt. Bring to a boil, and pour over the crumbs. Let stand, ig minutes; then add the chopped nuts, and mix in the steamed rice, using a silver fork, so as to mix lightly. Form into small patties, and brown tK^ same as lentil patties ; or it may bfe baked in the form of a loaf, if desired. // used for a filling for stuffed peppers (page 172), add an additional J/^ tablespoon vege- table butter, and J^ cup diced bell pepper, when braising the opion at the beginning; then add i large ripe tomato cut snrall, or y^ cup stewed tomato, cook, and mix with the rice. f USE. LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 141 10 SCIENCE of FOOD and COOKERY EGGPLANT SAUTE, FAMILY STYLE 1 medium sized eggplant i cup cracker crumbs or un- 2 eggs toasted stale bread crumbs Salt to taste Pare and dice the eggplant, and cook in enough boiling water, with salt to taste, to make it tender. Drain well. Beat the eggs with I tablespoon melted vegetable butter, and add to the egg- plant. Add the crumbs, mix well, and pour into a well oiled skillet. Heat gradually, turning with a- spatula now and then, until partly browned and thoroughly heated through, and serve immediately. • BAKED SAVORY EGGPLANT Pare and dice i medium sized eggplant, and cook in slightly salted water until tender; then drain, saving the water. Put i tablespoon chopped onion,, J4 cup diced sweet pepper, 2 tablespoons chopped parsley, J4 teaspoon 'sage or sweet marjoram, and 2 table- spoons vegetable butter into a small saucepan, and let simmer over the fire for a few minutes, but do not brown. Add 3 tablespoons browned flour, and stir ; then i cup of the liquid from the cooked eggplant, and cook to a smooth gravy. Then add the cooked eggplant. Line an oiled baking pan with thin slices of sparsely buttered bread, arid pour over it one half of the eggplant mixture. Cover with sliced raw tomatoes ; then add another layer each of bread, eggplant, and tomato. Rub a slice of bread through a colander or strainer over the top, and press down with a spoOn, to moisten the crumbs. Bake in a medium oven for 30 or 40 minutes.* BEANS WITH NOODLES Wash I cup of navy beans, and cook gently until thoroughly done, adding salt while cooking. Drain, and add to the liquid enough water to make 3 cups. Add 2 teaspoons vegetable butter, and bring to a boil. Sprinkle in the noodles as given on page 264,, and let boil gently for 15 minutes. Add the cooked beans, shake together, reheat, and serve. BEAN AND POTATO PIE Wash, I J^ cups Lima beans, and cook gently, in plenty of water, with salt to taste. Drain, and add sufficient water to make I^ (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) SCIENCE ^ FOOD and COOKERY 3 cups liquid. Add 3 cups sliced raw potatoes, and salt to taste, and let boil gently until the potatoes are tender. Stir i tablespoon vegetable butter with i tablespoon flour in a saucepan over the fire until blended, add a little of the broth, and stir smooth. Add more broth, and pour over the cooked potatoes. Add the cooked beans, shake together, and pour into an oiled baking pan. Cover with pie crust, and bake to a light brown. ^ BEAN AND MACARONI PIE I cup Lima beans i tablespbon vegetable butter 1 cup broken macaroni i tablespoon flour Salt to taste Cook the macaroni in boiling salted water until well done, saving the water. Cook the beans until tender, with salt to taste. Stir the butter and the flour together over the fire until blended; then add a little of the bean broth, and stir smooth. Add the rest of the bean broth, and enough of the macaroni water to make 2 cups liquid. Add the cooked macaroni and beanS, shake together, and pour into an oiled baking pan. Cover with pie crust, and bake the same as bean and potato pie. BEANS WITH DUMPLINGS Wash and cook ij^ cups navy or Lima beans, with water to cover, and salt to taste. Drain, and add enough water or potato water to make 2 cups liquid. Mix together in a small sauceps^n over the fire 2 teaspoons vegetable butter and 2 teaspoons flour, add a little of the broth, and stir smooth. Add the rest of the liquid, and when it is brought to a boil, add dumplings as given for potato stew and dumplings, page 138. Cover, and let boil gently from 15 to 20 minutes; then add the cooked beans, shake together, reheat, and serve. BAKED MACARONI FAMILY STYLE I cup macaroni raw l tablespoon vegetable butter I cup tomato pulp A sprinkle of sage or thyme I tablespoon onion i egg Salt to taste Break the macaroni into inch lengths, drop into boiling salted water, and cook until thoroughly done; then wash, and drain in (USB LEVEL MEASUREMENTS FOR ALL INOREDIENTS. ) \ax SCIENCE of FOOD and COOKERY a colander. Put the butter, the onion, and a -Httle sage or thyme into a saucepan, and stir over the fire for a few moments, but do not brown. Add thfe tomato, and bring to a bo!l. Salt to taste. Then pour the hot mixture slowly into the beaten egg, stirring it briskly as it is being poured in. Add the cooked macaroni, pour all into an oiled baking pan, and bake to a light brown. MACARONI AU GRATIN Break macaroni into inch lengths, drop into boiling salted water, and let boil until thoroughly done. Then wash in cold water, and drain well. Mix with enough cream sauce to season. Pour into an oiled baking pan, grate fresh bread crumbs over the top, and press down with a spoon so they become well moistened. Sprinkle over with rich cream or small pieces oi vegetable butter, and bake to a nice brown. MACARONI EGG SAUCE Prepare the macaroni in the same manner as for macaroni au gratin. Add a few chopped hard-boiled eggs, working the'm into the creamed macaroni with a fork, and bake to. a light brown. MACARONI CREOLE Cook the macaroni the same as for the preceding , recipe, drain, and add sufficient Creole sauce (page 159) to season well. Put into an oiled baking pan, let simmer in the oven for 3^2 hour, and serve. MACARONI IN TOMATO Use the recipe given for spaghetti in tomato, and substitute macaroni 'in the place of spaghetti. MACARONI WITH NEW PEAS Season well cooked macaroni with a little rich cream, or with canned milk and vegetable butter. H^at in a covered saucepan for 20 minutes, and serve with a spoonful of peas at one side, or mix the peas with the macaroni just before serving. 144 (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) SCIENCE of FOOD and COOKERY BAKED MACARONI AND OLIVES 1 cup uncooked macaroni 2 cups of water in which the Y2 cup chopped ripe olives macaroni was cooked 2 tablespoons chopped onion 2 tablespoons vegetable oil 4 tablespoons tomato 4 tablespoons flour Salt and celery salt to taste Break the macarotii into J<2-inch lengths, drop into boiling salted water, and cook until, it is well done. Put the oil into a small- pan on the stove, and when hot, add the flour, and stir until browned. Then add the onion and the chopped olives, and let them cook a few minutes. Then add the macaroni water and the tomato. Let it boil 5 minutes. Have, the macaroni well drained; and while it is hot, put it into the gravy. Turn into a baking dish, grate a few fresh bread crumbs over the .top, and with a spoon press them down so they become moistened ,through. Bake until a nice brown. NOODLES AU GRATIN Sprinkle the noodles given on page 264 into boiling salted water, and let boil gently for 15 or 20 minutes. , Drain well, mix with a good' cream sauce or rich cream, and bake the same as macaroni au gratin. PEAS WITH NOODLES ^ 2 cups green peas 2 tablespoons rich cream . 2 cups water (preferably Noodles (page 264) potato water) Salt to taste Put the peas to cook in boiling water, enough to cover. Add salt to. taste. Let them cook gently until tender. Put the cream into a small fry pan, and stir over the fire until the oil separates from the albumen. As soon as the "albumen turns a light brown, add to the stewed peas, and boil up. Add the potato water, and when boiling hot, sprinkle in the noodles. Let boil 15 or 20 minutes, and serve. CREAM NOODLES Cook noodles Ihe same as for noodles au gratin. Drain, return to the saucepan; cover, and set on the edge of the stove. ^ Beat one egg with i tablespoon melted vegetable butter and J4 cup milk, or use J4 cup rich cream, and stir into the hot noodles. Mix over the fire, and let cook only sufficiently to bind them, so they will dish up nicely, and not run on the platter. (use level measurements for all ingredients.) 145 SCIENCE of FOOD and COOKERY SAVORY NOODLES EN POTATO BORDER ly^ cups potato water i egg or Yi cup very rich ■zYz tablespoons vegetable butter sour cream I teaspoon chopped onion Mashed potato A sprinkle of savory Noodles While the potatoes are boiling, put the fat into a small fry pan, and when it is quite hot, add the egg well beaten. (If cream is used instead of the egg, omit the vegetable fat.) Stir con- stantly with a fork until a light golden brown color; then remove from the fire immediately, add the chopped onion and the savory, and let stand until the potatoes are ready to be drained. Pour as much of the free fat as will drain from the egg mixture, into a dish; and to the browned egg or cream, add the hot potato water, using additional water if necessary to make the required amount. Add salt to taste, and when brought to a boil, sprinkle in the noodles, and let cook until quite thick. Finish with a little cream or canned milk, and chopped parsley. (The parsley may be omitted.) After dishing the mashed potato on a, large platter, press to each side, pour the noodles in the center, and serve. SAVORY VEGETABLE LOAF V/i cups soaked stale bread ij^ tablespoons brown flour J4 cup Cooked brown beans Y^ cup milk ij^ tablespoons vegetable butter i egg I tablespoon chopped onion Sage, marjoram, and salt to taste Soak the bread in cold water, and press out lightly. Pu^ butter, onion, and savory into a_ small pan, and simmer for a few moments, but do not brown. Add the brown flour, then the milk, and stir smooth. Mash the beans with a spoon, break the egg with a fork, and mix all ingredients. Put' into an oiled baking tin, and bake until set and a nice brown. SAVORY FRIJOLES WITH RICE 1 cup brown beans (raw) 2 tablespoons Chopped onion I cup tomato pulp A sprinkle of savory 54 tablespoon vegetable butter Salt to taste Braise the onion and- the savory in a small saucepan with the butter for a few moments, add the tomato, and boil up. Have 1^6 (use level measukements for all inqredients. ) SCIENCE 8^ FOOD and COOKERY the beans well cooked in water, with salt to taste; and when the liquid has reduced down low, add the tomato sauce, and let simmer for some time. When ready to serve, have hot boiled rice dished up on a platter; then shove the rice to each side, and pour the savory beans in the center. Sprinkle with chopped parsley, and serve. LENTIL AND RICE LOAF 2 cups Steamed rice I tablespoon browned flour I cup lentil puree 3 tablespoons milk r tablespoon chopped onion A sprinkle of sage I tablespoon vegetable butter Yi cup chopped walnuts Salt to taste Put the butter, the onion, and the savory into a small sauce- pan, and simmer for a few moments. Add the browned flour, then the milk, and stir over the fire until smooth. Add salt to taste, and mix in the rice with a fork. Mix all the ingredients, pack lightly in an oiled bread tin, and bake until hot through and slightly browned, on top. BAKED RICE ITALIENNE 1 cup rice (raw) 2 tablespoons diced sweet pepper J4 cup macaroni, broken up Salt 2 tablespoons chopped onion A sprinkle of thyme 1 small clove of garlic V/i cups tomato pulp 2 tablespoons vegetable butter 2j4 cups water Put the rice into a frying pan, and brown over the open fire or in a hot oven, stirring often, to a light brown color. Add ^ teaspoon salt and the wat^r, and let codk steadily until dry, having the saucepan covered. Break the macaroni into very small pieces, and cook in boiling salted water until. thoroughly done; then wash and drain in a colander. Put sweet pepper, Onion, garlic, and thyme into a saucepan with the butter, and stir over the fire for a few moments. Add the tomato, salt to taste, boil up well, and pour over the rice. Mix well; then put a layer of the rice-tomato in an oiled baking pan, and sprinkle the cooked macaroni evenly over it. Put small bits of vegetable butter on it, pour over, it the remainder of the rice mixture, bake in a medium oven for half an hour or more, and serve. (USE LEVEL MEASUREMENTS FOR ALL INGREDI^t^TS.) I^? SCIENCE 9^ FOOD and COOKERY ^ WHOLE RICE WITH PEAS I cup uncooked natural rice 2 tablespoons "vegetable butter 3 cups hot water 4 teaspoons flour 3 cups cooked new peas j^ cup milk Wash the rice thoroughly, drain, add the hot water, and boil gently until the water is evaporated and the rice looks d then cover, and set on the edge of the stove to steam for minutes. Rub the butter and the flour together in a small sau pan, add the milk, and stir over the fire until smooth. Add cooked rice, and mix with a fork; then add the cooked new pe mix lightly, put into the Oven in a covered dish until hot throui and serve. SPANISH RICE Yt, cup natural rice 2 tablespoons diced sweet \Y-i cups hot water bell peppers V/i cups tomato pt4p i./4 tablespoons cream roast flour 2j4 tablespoons vegetable butter A sprinkle of sage 3 tablespoons diced onion Salt to taste Brown the rice in a frying pan on the stove, oj- in a hot ov until a w^ry light brown. Add the hot water, and let boil gen until the water is evaporated and the rice looks dry. Cover, £ let steam on the edge of the stove for io' minutes. Put but1 onion, bell pepper, and savory into a small pan, and simmer a few moments. Add the flour, then a little of the tomato, e stir smooth. Add the rest of the tomato, and boil 5 minutes. S to taste, and pour over the coOked rice. Mix well, and let ste until of a consistency to dish up nicely and not run on the plati SPAGHETTI IN TOMATO ^ cup raw spaghetti A small clove of garlic if desirec 2 cups tomato pulp A pinch of thyme 2 tablespoons onion 4 tablespoons cream roast flour 2 tablespoons vegetable butter Salt to taste Break the spaghetti into inch lengths, drop into boiling sal water, and let boil until thoroughly done; then wash in cold wa and drain well. Put butter, onion, garlic, and thyme into a sn saucepan, and stir over the fire for a few moments. Add flour, and mix; then add a small quantity of the tomato, and j^g (use level measurements for all ingredients.) SCIENCE of FOOD and COOKERY smooth. Stir in the rest of the tomato, and boil up. Salt to taste, add the. spaghetti, and let simmer until it is of a consistency to dish up and not run on the platter. BAKED SPAGHETTI EN CROUSTADE Take the proportion of cooked spaghetti given in the above recipe, add sufficient cream sauce to moisten nicely, and pour into an oiled baking pan. Chop 2 hard-boiled eggs fine, and mix with 2 teaspoons chopped parsley. Sprinkle over the spaghetti, and press down with a spoon into the cream. Cover with pie crust, mark into squares with a knife,, brush over with cream or milk, and bake to a nice brown. BAKED SPAGHETTI AND CORNLET Ya, cup raw spaghetti i tablespoon chopped onion 1 cup corn pulp ij4 tablespoons vegetable butter 2 tablespoons chopped sweet i;4 tablespoons flour bell pepper % cup milk Salt to taste Break the spaghetti into inch lengths, cook in boiling salted water until well done, and drain. Grind the corn through a food mill. Put the onion, the diced pepper, and the butter into a small saucepan, and let simmer for a few minutes. Add the flour, and stir. Add z. Httle of the milk, and make smooth. Add the re- mainder of the milk, bring to a boil, and salt to taste.- Put a layer of the spaghetti into an oiled baking pan, then a laypr of. the ground corn. Pour half of the cream sauce over it, and work it in with a fork. Put in another layer of spaghefti and corn, as before, and the rest of the cream sauce on top.- Rub a slice of bread through a colander or strainer over the mixture, and press down with the back of a spoon, to moisten. Put' small bits of vegetable butter over the top, and bake to a nice brown. CORN NUT PIE I can corn (ground through 2 teaspoons chopped onion a food mill) ' IJ^ tablespoons flour 1 cup rolled zwieback crumbs % cup diced nuttose or nut cero 2 cups milk 2 eggs 2 tablespoons vegetable butter Salt to t;(ste A sprinkle of sage (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 140 SCIENCE of FOOD and COOKERY Heat the milk to about 115°, and pour over the crumbs. Put the onion, the savory, and the butter into a small pan, and simmer for a few minutes. Add the flour, and stir; then add a Httle of the milk from the crumb mixture, to make a little gravy. Add the diced nut food, and shake together. Beat the eggs slightly, mix all the ingredients, pour into an oiled brick-shaped tin, and bake with a small pan of water underneath, until set and a nice brown color. SCALLOPED VEGETABLE OYSTERS ITALIENNE V/i cups macaroni (raw) 4 cups scraped and sliced salsify (oyster plant) Break the macaroni into j4-inch lengths, cook in boiling salted , water until well done, and drain. Wash and scrape the salsify, slice thinly, and cook in boiling water, with salt to taste, until done, and the liquid mostly evaporated. Mix the macaroni and the cooked salsify. Add sufficient rich cream sauce or thick cream to season nicely, and poiir into an ■ oiled baking pan. Sprinkle with fresh crumbs, and press them down with a spoon, so they become moistened. Put small bits of vegetable butter over the top, and bake to a nice brown. CEREAL FILLETS 2 cups milk y-i cup corn meal, toasted 2 teaspoons vegetable butter lightly in the oven Salt to taste Heat the milk to the boiling point, and sift in the corn meal gradually, stirring as it is being added, to prevent lumping. Add salt and butter, and let cook geintly for about 20 minutes ; then pour into an oiled bread tin, and let cool. When cold, cut into squares or triangles, and dip first into flour, then into cream, or milk and egg, and again into fine bread or cracker crumbs. Lay in an oiled baking pan, brush over with cream or milk, and bake to a nice brown, in a quick oven. Serve with maple sirup or jelly. OLIVE FILLETS 1 dozen chopped ripe olives J^ cup milk 2 tablespoons chopped onion 2 tablespoons brown flour 2 teaspoons chopped parsley Salt to taste Sage or marjoram i tablespoon vegetable' butter JCQ (\SS& LEVEL MEASUKEMBNTS FOR ALL INGREDIENTS.) SCIENCE qf FOOD and COOKERY Put butter, onion, parsley, and savory into a small saucepan, and simmer for a few moments. Add the brown flour and the chopped olives, and, stir; then add the milk, and make smooth. Cut white bread into thin slices, trim off the crust, and spread lightly with vegetable butter. Cover with a spread of the olive» filling, and lay another slice of bread over this-. Press together and cut into triangles. Lay in an oiled baking pan, pour over it a thin cream-tomato sauce, and let simmer in the oven until hot through, basting now and then with a spoon, and serve. VEGETABLE LOAF EN ASPIC Wet an ordinary bread, tin with cold water; then garnish the bottom with slices of. hard-boiled egg, parsley, and cooked string beans or peas, and fill in with cold baked dressing (pages 133, 134) or nut food cut into large squares, until the pan is nearly full. Have a good vegetable broth, boiled with a few outer skins of red onions to give color. Take i^ cups broth, i teaspoonful grated onion, salt to taste, and add J'2 cup vegetable jelly as pre- pared on page 201. Mix well, and pour immediately over the food prepared in the dish. Shake slightly, so as to allow the gelatin to get beneath the food ; then let stand until cold, invert on a platter, and serve. NEW ENGLAND DINNER 4 medium sized potatoes 6 small onions 4 small carrots Vz small cabbage 4 turnips V/i tablespoons vegetable butter Salt to taste Quarter the peeled carrots and turnips. Add the onions whole, and put. into a saucepan with water to cover. Add the salt, and . bring to a boil. Separate the leaves of the cabbage, drop into boiling water, and let boil for 5 minutes. Drain, and add to the vegetables.. When the carrots are about half cooked, add the potatoes cut into halves, and the vegetable butter. Salt to taste, and let- cook gently until all the vegetables are thoroughly done. To dish up, lay the cooked cabbage first on the center of the platter; then arrange the vegeta^iles around the cabbage, a carrot, (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 151 SCIENCE of FOOD and COOKERY a turnip, an onion, a potato, etc., having them so arranged that the points turn away from the cabbage. "Pour over a few spoon- fuls of the broth from the cooked vegetables, ai^ serve. A slice of nut food may be served with each order, if available. WALNUT TIMBALES 2 cups stale bread cut in small dice i tablespoon vegetable butter Yz cup ground walnuts i egg 1 tablespoon onion J4 cup tomato I cup milk Sage and salt to taste Beat the egg, add the milk, pour over the diced bread, and let soak 20 minutes. Put the onion, the sage, and the butter into a small pan, and simmer for a few moments. Add the tomato, and boil up well. Mix all ingredients thoroughly. Salt to taste. Oil 5 timbqle molds, divide the mixture among them, set into a- pan of water, and bake until set. Serve with tomato or tomato cream sauce. BAKED CORN TAMALE 54 cup corn meal (toasted 2 tablespootis vegetable butter very lightly in the oven) 2 tablespoons diced onion lYz cups stewed corn ' J4 cup diced bell pepper 2 cups stewed tomato r cup milk 10 ripe olives i >gg Salt to taste Heat the milk to the boiling point, add i teaspoon salt, and pour gradually over the corn meal, and stir smooth. Add the corn, sliced olives, and the egg slightly beaten, and mix thoroughly. Put^ butter, onion, and sweet pepper into a saucepan, and let simmer for a few minutes. Add the tomatoes, and bring to a boil. Add a sprinkle of sugar, and salt to taste; then mix all the ingredients," pour into an oiled pan, and bake in a medium slow oven until set and a nice brown. TAMALE MUSH 1 quart boiling water i large tomato, peeled and cut fine Yi cup chopped onion ' 2 teaspoons salt Yz cup diced sweet pepper \Yi cups corn meal, or enough 2 tablespoons vegetable butter to make a medium porridge Put the butter, the onion, and the sweet pepper into a saucepan, and braise over the fire for a f^w minutes. Add the water, the I£2 ("S^ LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) SCIENCE of FOOD and COOKERY salt, and the tomato, and let boil for lo minutes. Blend the corn meal with i dup of cold water, and add to the boiling liquid, which should measure about 3J^ cups. Let boil slowly over the open fire until it thickens; then set into an outer boiler, and let cook for 2 hours.. Pour into a wetted mold, and when cold, slice, and brown in an oiled skillet, or use for the following tamale pie. TAMALE PIE iH cups carrots ground ij4 tablespoons vegetable butter through a food mill i tablespoon browned flour 1 medium bell pepper cut i cup water into dice 2 cups stevved tomato 2 stalks diced celery % cup diced nuttose or nut cero, 3, tablespoons chopped onion or i cup crushed gluten, biscuit I tablespoon chopped parsley Salt to taste Put butter, onion, sweet pepper, celery, and parsley into a sauce- pan, and simmer slowly over the fire to soften the vegetables. Add the brown flour, and stir; then add the water, the carrots, and a teaspoon salt, and let boil gently until the carrots are about tender. Add the tomato, and let simmer for 10 minutes longer. Salt to taste, and pour into a small well oiled baking pan. Add the nut food (if gluten biscuit is used, it should be boiled with the carrot, etc., first), and cover with slices of tamale mush. Bake in a good oven for half an hour, and serve. CORN AND TOMATO SOUFFLE I cup tomato pulp i tablespoon vegetable butter I can corn I teaspoon sugar I cup fresh bread crumbs 2 eggs Salt to taste Add the butter and the sugar to the tornato, and bring to a boil. Salt to taste, and pour very slowly into the beaten yolks, stirring constantly. Add the corn, and fresh, untoasted crumbs, and liiix. Add salt to taste ; then beat the whites until stiff and dry, and into them fold the corn-tomato mixture. Pour into an oiled baking pan, and bake in a medium slow oven about 30 min- utes, or until set; then remove and serve. (USE LEVEL MEASUREMENTS FOK ALL INGREDIENTS.) J 53 #ii£il*ft«kaai«di - - - -a ^ , s-«-a-r g SCIENCE of FOOD ancC COOKERY NUT CUTLET, FINE HERBS SAUCE Lay sliced nuttose or nut cero in an oiled baking pan. Pour over it enough hot fine herbs sauce (page 159) barely to cover, and bake in a good oven for half an hour, with an inverted pan over the top. Remove the top pan, brown lightly, and. serve. STEWED LENTILS Wash the lentils in several waters, drain, add water to more than cover, and let boil slowly until tender, and the liquid reduced down well. Salt and a little vegetable butter should be added during the cooking, for flavor. An onion may be added, and removed when the lentils are done, if desired. STEWED LIMA BEANS Pick the beans over, wash thoroughly, and lift them from the water to remove any small pieces of grit that may be on the bottom of the kettle. Put them on the fire in cold water; bring to a boil, and skim. Add i teaspoon vegetable fat to each 2 cups of beans, and let them boil gently until they are thoroughly done. Salt should be added during the cooking, to give them flavor. BAKED LIMA BEANS . Soak I cup of Lima beans overnight ; and in the morning, slip off the skins between the thumb and the finger. Put the beans in a small baking pan with Yi teaspoon salt, 2 teaspoons brown flour, I teaspoon vegetable butter, and enough cold water to cover them. Put a pan over them, and set them into the oven to cook* adding a little water as needed, so they will not cook dry. When they are about done, remove the pan from the top, and let them brown lightly. , BROWNED BEAN PUREE 2 cups bean puree i tablespoon cream roast flour 3. tablespoons rich cream Salt Boil beans the same as for stewed Lima beans. Drain in a colander, saving the broth for soups or gravies. Mash through a colander, having them as dry as possible. Mix all ingredients, put into an oiled bakiiig pan, brush over with a little thin cream or vegetable butter, and bake in a quick oven to a light brown color. 154 (USE LEVEL MEASUREMENTS FOE ALL INQKEDIENTS.) K SCIENCE of FOOD and COOKERY RIBBON BEAN LOAF I cup Lima bean puree 3 tablespoons rich cream 1 cup kidney bean puree 2 tablespoons cream roast flour Salt to taste Cook the beans separately until well done but not soft. Drain well, and mash through a colander, having the pulp as dry as pos- sible. Add I tablespoon of the cooked flour, and 134 tablespoons of cream, to each, and mix w6ll. Place in alternate layers in ' a brick-shaped tin, and bake in a moderate oven until hot through and a nice brown. Serve with cream tomato sauce or gravy. BEAN PATTIES 2 cups bean puree • i egg iH tablespoons vegetable butter Scant Vi cup hot milk I tablespoon chopped onion A sprinkle of sage 3 tablespoons flour Salt to taste Cook the beans the same as in the preceding recipe, and mash through a colander, having the pulp as dry as possible. In case it is too soft, it may be put into the oven for a few minutes. Make a paste as follows, for holding the food together: Put the butter, the onion, and the savory into a small saucepan, and let simmer for a few moments, but do not brown. Add the flour, and mix ; then the milk, and stir smooth. Add the ^.^g, slightly broken up, and stir over the fire until smooth and a very thick paste. Salt to taste, and- add the bean puree. Mix well, and let cool ; then roll out into small, round cakes about % inch thick, mark on the top with a knife, lay in an oiled baking pan, brush over with cream or milk, and brown lightly in a hot oven. RICE AND EGG CROQUETTES 2 cups steamed natural rice 2 eggs (hard boilfed) I tablespoon chopped parsley Mix the chopped parsley and the chopped"hard-boiled eggs, and add to. the rice. Make a paste the same as for bean patties, and mix in the ingredient-s. Dip a small timbale or ice cream mold in milk, fill with the croquette mixture, turn out on an oiled baking pan, and brown in a quick oven. Serve with any desired sauce. Chopped, cooked macaroni may be substituted for rice if desired. (USE LEVEL MEASURBMENIS FOR ALL INGREDIENTS.) \^t^ SCIENCE of FOOD and COOKERY BROWN BEANS WITH MINT SAUCE Cook brown beans with water to cover, salt to taste, and a little vegetable butter. Let simmer until they are well done and the liquid is reduced low. Serve wij:h a spoonful of mint sauce poured over each order, or serve separately, in bowls. STEWED SOY BEANS Soak the beans overnight, and cook several hours, until tender. Add salt to taste, and let simmer uptil the liquid is reduced to- rich consistency; then serve. RICE AND SOY BEAN LOAF V/n cups soy bean puree Yi tablespoon cream roast flour 1 cup steamed natural rice 3 tablespoons soy bean broth 2 teaspoons vegetable butter Salt to taste Take the boiled soy beans, drain, and mash through a colander, having the pulp as dry as possible. Rub the flour and the butter together,- add the broth, and stir over the fire until smooth.' Add this sauce to the cooked rice, and mix with a fork. Add the soy puree, and mix well. Salt to taste, pack in an oiled brick-shaped tin, and bake until hot through, and a nice brown. RICE AND SOY BEAN PATTIES Take the soy bean and rice mixture described in the preceding recipe, and roll out into small patties about ^4 inch thick. Mark on the top with a knife, brush over with milk or 'cream,- and browui lightly in a hot oven. STEWED GARBANZOS (Chick Peas) Wash I cupful garbanzos, and soak overnight. Drain, - add water, and let simmer until they are thoroughly done and the liquid is reduced to a rich consistency. Add salt while cooking. BAKED GARBANZOS Take the above recipe of cooked garbanzos, pour into an oiled baking pan, cover, and bake in a moderate oven until the liquid is reduced and the peas begin to brown on the bottorh. Serve with baked apple or apple sauce. 156 (CSE LEVEL MEASUREMENTS FOB ALL INGREDIENTS.) BROWN GRAVY 2% tablespoons solid vegetable fat i small tomato 4 tablespoons flour I tablespoon chopped onion 2 cups vegetable broth or water Salt to taste Put the fat into, a frying pan, and when hot, add the flour, and stir constantly until a nice brown. Add the chopped onion, and continue to stir for a few minutes; then the tomato, and stir for about 5' minutes, or until the liquid is mostly evaporated, as this will give it a good flavor. Add one third of the -liquid, and stir until smooth and free from lumps. Add the rest of the liquid, and let boil slowly for lo minutes ; then strain arid serve. BROWN CREAM GRAVY Cook down J^ cup sour cream, stirring constantly, until the oil and the albumen separate and the albumen turns a light brown color. Then add enough brown flour to take up the oil thus made. Add potato water or vegetable broth, arid finish the same as the preceding recipe. i COUNTRY GRAVY Use the same proportions of flour and fat as in either of the two preceding recipes; omit the onion, arid use milk in the place of vegetable broth or water. EGG GRAVY 3 tablespoons solid vegetable fat I egg Salt to taste Put the fat into a skillet, and when quite hot, add the well beaten tgg, and stir over the fire until the whole is a light brown color. Add the flour, and continue to stir until a nice brown ; then 4J^ tablespoons flour 2 cups milk or water (use level mea'sukbments for all ingredients.) 157 11 SCIENCE of FOOD ancC COOKERY '^ add one third of the liquid, and stir .until smooth and free from lumps. Add the remainder of the milk, boil up, salt to taste, and serve. OLIVE SAUCE Add 8 or lo chopped ripe olives to the browned flour with the onion in making brown gravy, and use a little tomato juice instead of the whole tomato, boil up well, and serve; or they may be added to the browned flour in country gravy. CREAM SAUCE I cup hot milk , Scant 2 tablespoons flour f/i tablespoons vegetable butter Salt to taste Rub the butter and the flour together in a small saucepan over the fire. Add ^ cup hot milk, and stir smooth. Add the rest of the milk, and boil up. Salt to taste, and serve. NUT SAUCE Dissolve 2 tablespoons nut butter in a little hot milk, and stir into the foregoing cream sauce. EGG SAUCE Add 2 chopped hard-boiled eggs to the above cream sauce, mix, and serve. HOLLANDAISE SAUCE I cup cream ■ 2 egg yolks I tablespoon flour 2 tablespoons lemon juice I tablespoon vegetable butter Salt Put the butter and the flour into a saucepan, and stir over the fire. Add a little of the cream, and stir until smooth. Add thfe remainder of the cream, and bring to a boil. Beat the yolks with the lemon juice. Add a little of the hot cream, stirring constantly! as it is being added. When all is blended, continue to stir over a slow fire until thickened, but do not boil. Salt to taste; and if a richer sauce is desired, more vegetable butter can be beaten into it. Cream sauce may be used in the place of cream, more of the vegetable butter being added the last thing, and beaten in well. J eg (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) SCIENCE of FOOD amC COOKERY PARSLEY SAUCE Wash, drain, and chop fresh parsley, put into a cloth, wring out the water, and place on a , sauce dish. Add enough parsley thus chopped to the recipe for cream sauce, to igive the desired color and flavor (about 3 tablespoons). * TOMATO SAUCE I cup tomato pulp J<2 teaspoon onion I tablespoon vegetable butter ^ A pinch of thyme Scant 2 tablespoons cream roast flour Salt to taste Put the butter, the onion, and the savory into a small sauce- pan, and simmer for a few moments. Add the cooked flour, then the tomato, and stir smooth. Foil up, salt to taste, strain, and serve. TOMATO CllEAM SAUCE Stir yi. cup hot rich cream or cream sauce into the foregoing tomato sauce, strain, and serve. CREOLE SAUCE 2 cups stewed tomato ij4 tablespoons vegetable butter Yi cup diced onion . A sprinkle of sugar Yz cup diced sweet bell pepper Salt to taste i» clove garlic Chopped parsley Put butter, pepper, onion, and crushed garlic into a sauce- pan, cover, and let simmer for a few minutes, stirring often, so as to prevent scorching. Add the tomato, and let boil gently for 10 or 15 minutes. Add salt to taste, a sprinkle of sugar and chopped parsley, and serve. FINE HERBS SAUCE 2 tablespoons chopped onion ' -^ i tablespoon flour I tablespoon chopped parsley ) 2 cups strained tomato I bay leaf — ~5^ cup vegetable broth or water ij^ tablespoons vegetable butter i tablespoon lemon juice Braise onion, bay leaf, butter, and parsley over the fire for a few minutes. Add the flour, and. stir; then the broth or water, and stir smooth. Add the tomato, the lemon juice, and salt to taste, and let simmer for 10 minutes. Remove the bay leaf as soon as the sauce is flavored to suit. . q BRAZIL NUT SAUCE ' s Brazil nuts ground fine 4 tablespoons flour V/i cups potato water or milk (USE LEVEL MEASUREMENTS FOH ALL INGREDIENTS.) igp SCIENCE of FOOD and COOKERY Brown the flour in a frying pan on top of the stove. When it is a light golden color, add the nuts, and stir through the flour for 5 minutes. Add half the liquid, and stir smooth. Add 'the remainder of the water, and let it cook lo minutes. Skit to taste, strain, and serve. MINT SAUCE 2 tablespoons chopped green mint i tablespoon sugar J4 cup boiling water i tablespoon lemon juice A pinch of salt ]?ut the chopped mint into a small cup, add the- sugar, and pour on the hot water. Cover, and let stand 20 minutes or more. Then add the lemon juice and the salt. LEMON SAUCE . I cup water i tablespoon vegetable butter Yi cup sugar ' I tablespoon cornstarch Juice and rind of I lemon A few grains of salt Bring the water to a boil. Mix the starch with the sugar, add to the boiling water, and stir smooth. Let boil gently for a few moments. Add the butter, ihe lemon, and a few grains of^ salt. Mix well and serve. CUSTARD SAUCE I egg yolk • I teaspoon sugar y^ cup milk A few drops of vanilla Heat the milk in a double boiler. When hot, stir a little of it into the beaten yolk and the sugar, and mix ■rtrell; then pour the yolk mixture into the hot milk, and continue stirring until it lightly, coats a silver spoon lifted out of ^he same. Set in a dish of cold water to cool. Add vanilla flavor. VANILLA SAUCE J4 cup sugar i slice of lemon I tablespoon cornstarch 2 tablespoons vegetable butter I cup boiling water i teaspoon vanilla flavor A sprinkle of salt ' Mix the sugar and the starch thoroughly. Add a little of the hot water, and stir smooth. Add the rest of the water, and the lemon, and let boil for 5 minutes. Remove from the fire, add the butter, salt, and flavor. Mix well and serve. jgg (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) XVII. VEGETABLES "Thou shalt eat the herb of the field." "Mark how spring our tended plants." Vegetables may be divided into two great classes : 1. Coarse or fibrous tvegetAbles, comprising roots, tubers, stems, bulbs, and leaves. 2. The finer or fruity vegetables, as tomato, squash, pumpkin, green peas, corn, immature beans (shelled), cucumbers, melons, etc. Vegetables are characterized by their large amount of cellulose; and as water enters largely- into their composition, they are by no means the rhost nutritious diet. Food, however, in order to supply perfectly the needs of the vital economy, must contain water,^and indiigestible as well as nutritive elements. Vegetables are therefore dietetically of, great value, as they furnish large quantities of organic fluids, and are rich in those mineral elements which are necessary for maintaining the alkalinity of the blood, and for the repair of the bony structures. Perhaps no food is more generally used by rich and poor alike in making up their daily bill of fare; yet how often the vegetable is spoiled in. cooking! In the first place, the portiori of the vege- table next to the skin contains the' greater quantity of mineral (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) l6l —»■■—■*■»# SCIENCE of FOOD amC COOKERY 3^ matter and flavoring substances. Hence all thin-skinned vegetables,- such as carrots, oyster plant, etc., should be scraped. Others should be pared as thinly as possible. Vegetables, like all starchy foods, should be put to cook in boiling water, as by the application of hot water, the starch grains are caused to swell and burst, and this gives the starch an oppor- tunity to escape through the cellulose. Whenever possible, vegetables should be cooked the same day they are gathered. If necessary to keep green vegetables for any length of time, do not put them in water, as that will dissolve and destroy some of their juices. Lay them in a cool, dark place. A stone floor is best. Old vegetables should be immersed in cold water for an hour or more just before cooking, to make them more tender. Young, tender vegetables, as lettuce, tomatoes, water cress, etc., served in the uncooked state, are valuable for the water and the potash salts they, contain, also for the stimulating effect they have on the appetite. NEW PEAS Shell peas as soon after picking them as possible, drop into cold water, and skim off any dry leaves or imperfect peas that come to the top. Then dip the peas out of the water with the hands, drop them into- boiling water enough to cover, add salt, and let them cook gently until they are well done and the liquid is reduced to one third its original quantity. Season with a little vegetable butter or cream if desired. , ^ STRING BEANS i String beans should be picked while young and tender. Break them between the hands to remove any stringy fiber, and remove the ends. Put to cook in boiling water enough to, cover, salt to taste, and let boil gently until they are done and the liquid is reduced to a nice consistency for flavoring the vegetable. Add a little vegetable butter or cream, reheat, and serve. String beans that are a little old when picked; should be lifted out of water, put into a vessel with a little hot vegetable oil, and let steam for 15 minutes before hot water is added, and they will be much more tender. l52 (IISE LEVEL MEASVSEMENTS FOR ALL INGREDIENTS. ) SCIENCE ^ FOOD a< COOKERY NEW ASPARAGUS Put the stalks into a deep pan of water, and wash well, that sand and grit may sink to the bottom. Change the water, and lift them out, tie them in bundles of about 3 portions each, having the edible tops even, lay on a board, and trim off the root stems, leaving the stalks about 4 inches in length. Drop into boiling salted water, and cook until tender. Then set the saucepan off the stove until ready to serve. Lift out and drain, lay on a platter, cut and remove the strings, and send to the table. Serve with rich cream sauce or hollandaise sauce. ASPARAGUS TIPS AND NEW PEAS Break the tender part of asparagus into ^-inch lengths, and' cook in just enough water to cook well. Add salt while cooking. Cook new peas separately. Mix, and add sufficient cream or cream sauce to season. Shake together, reheat, and serve. STEWED TOMATO Pour boiling water over ripe tomatoes, and let remain a few seconds. Then drain, remove the skins and the stems; with the hard green parts, and cut into halves; Put into a saucepan with about I teaspoon vegetable butter to each 2 cups of tomato, and salt to taste. Boil up well and serve. BREADED TOMATO Cut stale bread into 5^-inch cubes, and brown in the oven until crisp all. through. Drop them into the boiling stewed tomatoes, and serve. , ' BAKED TOMATO Select medium sized, solid tomatoes, peel them, and with the point of a knife, cut out a little of the hard part of the stem end. Lay them close together in a baking pan, sprinkle with salt and sugar, and put a speck of vegetable butter in each cavity. Then bake until done but not broken. SCALLOPED TOMATO 2 cups toasted croutons i tablespoon vegetable butter 3 cups stewed tomato A sprinkle of sugar Salt to taste (USE LEVEL MEAStniEMENTS FOR ALL INGREDIENTS.) 163 SCIENCE ^ FOOD ancC COOKERY Put I cup of croutons into the bottom of an oiled baking dish, pour over these 3 cups of tomatoes seasoned, sprinkle the remain- ing cup of croutons over the top, press them down with a spoon so they are all submerged, put the butter over the top, and bake to a nice brown. CORN ON COB Add milk or a small quantity of lemon juice to the water for corn, bring to a boil, put in the ears of cornj boil up well, then set on the edge of the stove to draw for 20 minutes. Salt, if added, should be put in after the corn is cooke^d, as it toughens the kernels and turns them a red color. STEWED NEW CORN Shave the corn kernels off the sides of the cob with a sharp knife, cutting them through the middle, so as to avoid having too much of the hulls in the product. Go over the cob again and scrape out the pulp with the back of a case knife. Add a little vegetable butter, salt, and a little water, and stew gently for 15 minutes ; or season with a little cream or canned milk. GREEN CORN WITH BELL PEPPERS Prepare the corn as for stewed corn. Put 1^4 tablespoons vegetable butter into a srnall saucepan, add J^ cup finely diced sweet pepper, and let simmer under cover until softened, stirring often to avoid scorching. Add 2 cups of the corn, and mix, stirrijig now and then, and let steam for 20 minutes or more; then serve. BAKED CREAM CORN 2 cups corn pulp V/i cups milk % cup light-colored zwieback i teaspoon salt crumbs ' ' 2 eggs A sprinkle of celery salt Warm the milk to about 120°, pour it over the crumbs, and let them soak. Have the corn ground through a food mill, mix all the ingredients, and pour into an oiled baking pan. Put small bits of vegetable butter, or a little rich cream, over the top, and bake to a light brown. 164 (use' LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) SCIENCE ^ FOOD and: COOKERY BAKED EAR CORN Draw the husks back on full ears of corn. Rub off the silk with a cloth, and wash if necessary. Pull the husk back in place and tie with two cords. Lay in a baking pan, or on the grate in a good oven, and bake from 40 minutes to an hour, according to the degree of heat of the oven. Remove all of the husk except one or two thin leaves, and serve immediately. STEWED CARROTS, PLAIN Wash and scrape tender carrots, and slice thinly, or cut in oblong shapes. Add water barely to cover, with salt to taste, and let boil gently under cover. When about half done, add 2 tea- spoons of vegetable butter for each pint of carrots, and let cook until well done, and the liquid reduced so there is but enough to flavor the vegetable; then serve. STEWED CARROTS, ITALIAN STYLE 2 cups sliced young carrots 54' teaspoon salt V/i cups water . 2 teaspoons vegetable butter I teaspoon flour Add the water and the salt to the sliced carrots, and let boil gently until they are done and the liquid is reduced to J4 cup. Rub the butter and the flour together in a small saucepan, add a little of the broth', and stir smooth. Add the rest of the broth, and boil up. Add the cooked carrots, reheat, and serve. CARROTS IN CREAM Add rich cream, cream sauce, or canned milk to either of the above recipes f9r stewed carrots. Shake together, reheat, and serve. CARROTS WITH EGG SAUCE Add 2 or 3 chopped or finely sliced hard-boiled eggs to the above creamed carrots. Reheat and seiVe. CARROTS AND GREEN PEAS Use either recipe for stewed carrots, adding an equal quantity of cooked peas. Reheat and serve. CARROTS WITH TOMATOES ■ Cook 2 cups of sliced young carrots in water barely to cover and salt to taste, until they are tender and the wate'r is- reduced (USE LEVEL MEASUREMENTS FOB ALL INOBBDIENTS. ) l55 ■WlW»l«J«»t SCIENCE ^ FOOD and COOKERY down almost dry. Put 1 tablespoon vegetable butter into a small saucepan, add J4 sweet bell pepper cut into small dice, and let simmer until softened. Add 2 cups stewed tomatoes, the stewed carrots, salt to taste, and let simmer together for 15 minu^s; then serve. BREADED CARROTS Scrub young carrots, and boil in the skins until done. Dip in cold water, one at a time, and remove the skin. Split lengthwise, sprinkle with salt, dip in cream or canned milk, roll in fine cracker crumbs or fresh bread crumbs, and lay in an oiled, baking pan. Touch over the top with an oiled brush, and bake for 20 minutes, with a pan over the top ; then remove the cover, and brown lightly. STEWED VEGETABLE OYSTER No. 1 Wash salsify, scrape with a knife, and drop immediately into water to keep it from turning a dark color. Slice, or cut into any desired shape. Put into a saucepan with hot water barely to cover, salt to taste, and let boil gently until it is thoroughly done and the liquid is mostly evaporated. Season with a little vegetable butter or rich cream, and serve. STEWED VEGETABLE OYSTER No. 2 Prepare and cook the vegetable as for No. i, and there should be about i cup liquid remaining on 2 or 3 cups of the vegetable after boiling. Rub together, in a saucepan over the fire, i table- spoon vegetable butter and J4 tablespoon flour. Add a little of the liquid, and stir until smooth and free from lumps. Add the remainder of the liquid, and boil up. Pour this thin sauce over the cooked salsify, reheat, and serve. SCALLOPED VEGETABLE OYSTER Prepare the vegetable as in the preceding recipe, slice very thin, iind cook tender. Put- layers of the oysters in a baking pan, , dredging each layer with flour. To each pint of vegetable thus prepared, heat i cup of milk to boiling, beat in enough vegetable butter and salt to season, pour over the vegetable, and bake to a nice brown. jgg (USB LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) SCIENCE g^ FOOD and COOKERY STEWED BEETS Scrub small beets without breaking the skin, and do not trim the roots or the tops too closely. Boil until tender; then drain, cover with cold water, and push off the skins with the hands. Cut each beet into eighths lengthwise, or if very small, into quarters. Put into a saucepan with a small amount of water or stock, vegetable butter and salt to suit, and let simmer under cover for 20 minutes; then serve. • BEETS ITALIAN STYLE Prepare and cook the beets as for the above recipe. Put i tablespoon vegetable butter and J4 tablespoon flour together in a saucepan and stir. Add ^ cup cold .water, and stir until smooth and thick. Add J^ cup vegetable broth or water, and bring to a boil. Add salt to taste, i tablespoon lemon juice, and the boiled and cut beets, and let simmer for 20 minutes or more; then serve. BUTTERED BEETS Cook the beets the same as directed in the preceding recipe, and slice them thin. Put into a saucepan with salt and enough vegetable butter to season. Add a little lemon juice, reheat, and serve. SCALLOPED BEETS Add enough rich cream sauce to sliced boiled beets to moisten them, and lay in a baking pan. Grate fresh crumbs over the top, moistening them with a little cream or milk. Put small bits of vegetable butter on top, and brown in the oven. SPINACH Pick the greens over carefully, and wash in several waters to remove grit. If the greens are very tender, lift them out of the 'water, drain well, and put them into a saucepan with a little salt and vegetable butter to season, adding no water. Cover, and cook until done, turning them over in the pan now and then. When greens are more matured, cook them in deep boiling water with the coyer off. When done, drain, cut fine, and season with .vege- table butter and salt to taste. Reheat, and serve with quartered lemon or hard-boiled egg, or both. (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) ig^ SCIENCE of FOOD and COOKERY CREAMED SPINACH Put i^ tablespoons vegetable butter into a saucepan, and when melted, add J4 tablespoon floUr, and stir for a few moments. .Add I quart of cooked and minced spinach, as given in the preceding recipe, and stir over the fire for 5 minutes; then add i cup hot cream or rich milk, cpok a few minutes longer, and serve. BEET GREENS Young beet tops, or the young plants pulled from the bed where sown too. thick, make delicious greens, particularly if the root has attained some little size. Wash thorbughly in many waters, . put into a stewpan ( roots and leaves ) , cover generously with boiling water, salt to taste, and let boil quite rapidly for about 30 minutes, or until tender. Drain, saving the water for. soups or gravies, 'and chop rather coarse. Season with vegetable butter and salt, reheat, and serve. SWISS CHARD This veget^able is a variety of the beet in which the leaf stalk and the midrib have been developed instead of the root. The green, tender leaves are prepared exactly lilje spinach. When full-grown, the midribs should be removed, and cooked like celery. BROWNED PARSNIPS Wash and scrape parsnips, and cook in salted boiling water until well done. Remove the vessel from the fire, and let stand until cold, preferably overnight. Drain the vegetables, cut in two lengthwise, lay in an piled baking pan, brush over each piece wi1^ an oiled brush, cover with another inverted pan, and bake for 20 minutes or a half hour ; then remove the top pan, and brown lightly^ BAKED PARSNIPS Psepare and cook parsnips as in the preceding recipe, dr^in, lay the pieces in an oiled baking pan, pour a spoonful of rich' cream sauce over each piece, and bake to a light brown. STEWED PARSNIPS WITH EGG SAUCE Prepare the parsnips for cooking, the same as in the foregoing .recipe. Slice, or cut into small pieces, cover with water, add salt to taste, and boil gently until done. Drain, add enough egg sauce to season well, reheat, and serve. 168 (USE LEVEL MEASUREMENTS FOR ALL INQREDIENTB.) SCIENCE of' FOOD ancC COOKERY SUMMER SQUASH When young and. tender, summer squash need only be washed and quartered, put into a steamer or a strainer over a kettle of boiling water, and cooked for about 30 minutes, or until tendet. Mash, and season with a little salt, and rich cream or vegetable butter. If very vvatery, press out part of the juice between two colanders, before mashing. BAKED STUFFED SQUASH Choose small, tender squash, wash, and split into halves. Hol- low out, make a small cavity in the center, and steam in a colander over boiling water until done. Lay the halves in an oiled baking pan, sprinkle with salt, and spread lightly with vegetable butter. Place a large spoonful.of dressing (pages 133, 134) on each piece, having thebi well rounded, and bake in a hot oven until slightly browned. Serve plain or with gravy. SCALLOPED SUMMER SQUASH No. 1 2 cups cooked summer squash 1 tablespoon vegetable butter 1 cup milk I egg 2 cups stale bread Salt Cook the squash in salted water or steam until done, drain well, and mash. Trim off the brown crust from stale white bread, and cut the white part into small dice. Beat the egg, add the milk and a little salt, and pour over the bread, letting it soak 10 minutes. Add the squash and the butter to the soaked bread, mix lightly, and pour into an oiled baking pan. Sprinkle a little cream or butter over the top, and bake until thoroughly done and a nice brown. « SCALLOPED SUMMER SQUASH No, 2 Wash, scrape, and slice summer squash. "Steam, or cook in only enough water to make it tender. Drain thoroughly, add enough rich cream sauce to season, and pour into an oiled baking pan: Rub a slice of bread through a colander or strainer over the pre- pared vegetable, and sprinkle small bits of vegetable butter over the top. Press the crun'ibs down ,with the back of a tablespoon so they become moistented, and bake in a good oven to a nice brown. (USE LEVEL MEASUREMENTS FOB ALL mOREDIENTS.) jgg SCIENCE 0?^ FOOD ancC COOKERY -M BAKED SUMMER SQUASH Cut summer squash into thick sHces, drop into boiling salted water, and cook until done. Drain, and lay in an oiled baking pan. Put a spoonful of cream sauce over each piece, and brown quickly in the oven. „ VEGETABLE MARROW This vegetable, like melon, cucumber, and pumpkin, belongs to the gourd family. Prepare and cook in ' the same manner as summer squash. „ ^ WINTER SQUASH Of the varieties of winter squash, probably one of the best known is the Hubbard., The skin should be so hard that it cannot be punctured with a nail. Break with a hatchet, remove the seeds and the stringy fiber, cut into small blocks, and lay in a baking pan. Sprinkle lightly with salt, brush over each piece with an oiled brush, and bake in a mediuVn oven until tender and a light brown color.. Large pieces may be steamed in the, shell, and scooped out with a spoon, mashed, and seasoned with a little cream or vegetable butter. SCALLOPED EGGPLANT No. 1 Use I medium large eggplant (2 cups after being cooked). Pare, quarter, and slice Y^ inch thick ; then drop into boiling salted , water, and cook until well done. Drain and mash. Use the same proportions of diced bread, milk; and egg as for scalloped summer squash. Mix and bake the same as for scalloped squash. SCALLOPED EGGPLANT No. 2 ' Pare the eggplant, and cut into rather small pieces. Add boil- ing salted water, and let boil until tender ; then drain well. Add sufficient cream sauce to season, and pour into an oiled baking pan. Rub a slice of .bread through a colander or strainer, over the cooked food, and press the crumbs down with the back of a spoon so as to moisten them. Put small bits of vegetable butter over the top, and bake to a light brown color. BAKED EGGPLANT Pare eggplant, and cut into slices about ^ inch thick. Drop into boiling salted water, and let cook until nearly done. Drain, 1^0 ^^^^ LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) SCIENCE of FOOD and COOKERY and lay in an Oiled pan. Pour a spoonful of cream sauce over the top of each piece, and brown lightly in a quick oven. BREADED EGGPLANT Pare, and cut into thick slices. Drop into boiling salted water, and cook until slightly underdone ; then drain. Dip each piece first into flour, then into cream, or milk and &^%, then into fine bread or cracker crumbs. Lay in a baking part. Brush over with cream, or milk and a small piece of vegetable butter. Cover, and bake until thoroughly done; then remove the cover, and brown lightly. (See also Eggplant Saute, page 142.) GREEN LIMA BEANS Immature, shelled beans of various kinds are a highly valued article of diet in almost all countries. The cellulose, so woody in the ripened bean, is tender and easily cooked in the fresh shelled bean, and the flavor is excellent. They should be freshly gathered and shelled, stewed until tender, and the liquid reduced low, and seasoned with a little vegetable butter or rich cream. , SUCCOTASH Add an equal quantity of stewed- corn to the cooked shelled beans, shake together, reheal;, and serve. Canned beans or well cooked dried beans may be used in the place of fresh beans if ^^^^'^^^" MASHED TURNIPS Pare young turnips, and cook in a steamer, or in a colander over a kettle of boiling water, until tender. Mash, season with a little rich cream or vegetable butter, and serve. STEWED TURNIPS Pare young turnips, and' cut into quarters or eighths, length- yvise. Put into a saucepan with water barely enough to cover, and salt to taste. Let boil continuously until done, and the liquid mostly evaporated. Add a little vegetable butter, reheat, and serve. TURNIPS IN CREAM Cook turnips the same as for stewed turnips,; and when the water is mostly evaporated, add rich cream or cream sauce, shake together, reheat, and serve. (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) I^X SCIENCE of FOOD and COOKERY SCALLOPED TURNIP Use the same proportions of bread, milk, and egg as, for scalloped summer squash ; and use 2 cups of the foregoing mashed turnip, in the place of the mashed summer squash, and bake the same as scalloped summer squash. STEWED CELERY Scrub celery stalks with a brush, and remove, as far as pos- sible, any tough strings or fibers that would be unpalatable. Cut crosswise into slender pieces, add water to cover, salt to taste, and let boil gently imtil tender, and the water mostly evaporated. Sea- son with a little rich cream or vegetable butter, reheat, and serve. STEWED CELERY WITH PEAS Add an equal quantity of cooked fresh shelled peas (or canned peas after draining thoroughly) to the above stewed celery. Re- heat and serve. STUFFED SWEET BELL PEPPERS Choose 5 medium sized bell peppers. Wash, cut in halves lengthwise, remove the seeds, stem, and cook in boiling salted water for 10 minutes. Drain well, and stuff each half pepper with the "rice and nut pattie" mixture (page 141), or with the Spanish rice mixture, having them well rounded. Place close together in an oiled baking pan, add a little of the liquid drained from the peppers, or a thin brown gravy, cover, and bake in a good oven for half an hour; then remove the top pan, brown lightly, and serve. KOHL-RABI ^ This vegetable seems to be a variety of the cabbage; but the nutritive matter, instead of being stored up in the leaves or the flowers, is collected in the stem, which forms a turnip-like enlarge- ment just above the ground' It should be used when it has a diameter of not more than 2 or 3 inches; for when allowed to grow large, it becomes tough and fibrous. Wash the vegetable, pare, and cut' in thin slices. Add to slightly salted boiling water, and boil until tender, having the cover drawn to one side of the stewpan so as to allow the steam to escape. Drain, mash, and season with a little rich cream or vegetable butter. J ^2 (^^^ LEVEL MEASUREMENTS FOR ALL INOREDmMTS. ) It*aa»ic«lin SCIENCE g/' FOOD and COOKERY BOILED ARTICHOKE , Put into salted water, for 20 minutes, so as to free from all insects. Cut off the stalks and the erids» of the leaves. The hard lower leaves also shbuld be removed. Place in boiling salted water, and boil from half an hour to 2 hours, according to the age and size of the artichokes, or until a leaf comes out readily when piilled. Turn the artichokes upside down for a minute, to drain. Serve plain, or with hoUandaise sauce, or cold wij:h mayonnaise dressing. CAULIFLOWER IN CREAM Remove all green leaves from cauliflower, and divide into bou- quets or pieces about the size of a large hen's egg. Wash, and soak in salted water for 20 minutes. (This will remove any insect that might be hid in the flower. ) Drop into boiling salted water, and cook until tender ; then set off the stove. Lift the pieces carefully out of the water, drain, and lay on a platter." Pour a spoonful of cream sauce over each piece, and serve. CAULIFLOWER AU GRATIN Cook the cauliflower the same as in the preceding recipe. Drain, and lay in an oiled baking pan. Pqt cream sauce lightly over all. Grate fresh bread crumbs over, and sprinkle with cream or small pieces of vegetable butter. Press the crumbs into the cream with a spoon to moisten" them, and brown-ki a quick oven. STEWED OKRA AND TOMATO , 3 large new tomatoes, or 2 cups sliced okra.pods I cup canned tomato 2 teaspoons vegetable butter Salt to taste- "Wash the okra, remove the stem etids, and slice quite thick. Add a sprinkle of onion if desired, a little salt, and only sufficient hot water to cook, them about tender. Add the butter and the tomato, and let simmer until thoroughly done, but not, mashed up. BOILED ONIONS Remove the outer skins from small white onions, cover with water, and bring to a boil. Drain, add more boiling water, salt to -taste, and let cook gently until done, and the liquid reduced quite low. Add a little vegetable butter, let simmer for 15 or 20 minutes, and serve. (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 173 12 SCIENCE g^ FOOD ancC COOKERY STEWED ONIONS Prepare and cook the onions as in the preceding recipe, except have a little more liquid on them. Rub together in a saucepan, over the fire, i tablespoon vegetable butter and i tablespoon flotir. Add a little of the onion broth, and stir smpoth. Add more of the liquid, and pour over the onions. Let simmer for lo minutes, and serve. ONIONS IN CREAM Add rich cream or cream sauce to either of the above recipes, shake together, reheat, and serve. • BOILED CABBAGE Trim a small cabbage, cut into halves, rerpove the stem, and separate the leaves, dropping them into boiling salted water. Let cook gently writh cover off, until done; then drain. Put a little cream and vegetable butter into a saucepan, add the cabbage, re- heat well, and serve. STEWED CABBAGE Shred crisp cabbage, add bbiling water, bring qi;ickly to the boiling point, then drain. Return to the saucepan, add a little vegetable butter and s?ilt to season, and let cook slowly until tender, having the cover drawn a little to one side while cooking. CABBAGE IN CREAM Add a little rich cream or cream sauce to the stewed cabbage, reheat, salt to taste, and serve. SCALLOPED CABBAGE Cut the above boiled cabbage crosswise and lengthwise on a board, into i-inch squares. Add rich cream sauce to season, an'd' put into an oiled baking pan. Rub a slice of bread through a colander or strainer over the cooked cabbage, and press down with a spoon to moisten the crumbs. Place small pieces of vegetable butter over the top, and brown lightly in the oven. BRUSSELS SPROUTS Trim very carefully, so as to leave only the hard part of the sprout. Place in boiling salted water, leaving the coyer off, and cook until tender. Drain, and season with a little rich cream or vegetable butter. lyA (USE LEVEL MEASUREMENTS FOB ALL INGREDIENTS.) ^j f SCIENCE qf FOOD and COOKERY SMOTHERED CUCUMBERS Pare medium sized cucumbefs, and slice into hot cream sauce. Cover, let simmer until they are tender, and serve. CUCUMBERS WITH EGG SAUCE Add sliced or chopped hard-boiled egg to the above smothered cucumbers, shake together, and serve. MASHED POTATOES Wash the potatoes, and pare thin, removing all specks with the point of a knife. Add boiling water, and let boil slowly until thoroughly done, and drain; or cook in a steamer. Shake for a few moments over the open flame. Force through a potato ricer, or mash with a potato masher. Add salt, and a little vegetable butter and a little hot milk, or rich cream, and beat until light. Serve immediately. WARMED MASHED POTATOES Heat a lightly oiled skillet. Add the cold mashed potatoes, heat gradually on a slow fire, turning with a spatula now and then, and when warmed through artd slightly browned, serve at once. POTATO DUCHESS 4 cups hot mashed potatoes Salt . I egg yolk I tablespoon vegetable butter Thin cream Boil pared potatoes, ^vlirain, mash through a potato ricer, and' set on the edge of the stove. Add the butter, the cream, the beaten yolk, salt to taste, and mix well. Put into a pastry bag with a star tube, and press out on an oiled pan in large rose shapes; or lay on a board, and form into diamond or leaf shapes. Brush over with cream or milk, and bake in a quick oven. POTATO EN SURPRISE Put the above potato mixture into a pastry bag, and make round potato borders on an oiled baking sheet, leaving a hollow in the center. Fill this cavity ^ith nicely seasoned green peas or spinach. Cover with the potato, brush over with cream, and bake the same as the preceding. (use level measurements for all INQREDIENTS. ) 1^2 SCIENCE FOOD and COOKERY APPLE AND PIMENTO SALAD I cup finely sliced sweet apple' - 2 pieces pimento diced fine Yi cup hearts of celery, chopped fine Cream mayonnaise Mix all the ingredients, and serve on a lettuce' leaf. i CRO\VN PRINCE SALAD Line a small plate with crisp lettuce. Take slices of orange, and dispose around the side of the dish. Fill in with sliced ba- nana, pineapple cut into large pieces, orange cut likewise, and ripe strawberries. Pile the fruit high, and pipe whipped cream on top and sides with a pastry bag, to represent a crown. RIBBON APPLE SALAD Select small, fine-grained red apples. Core and pare, leaving- the skin in the shape of a ring near the stem end of the apple. Remove some of the inner portion of the apple, being careful not to break the shell. Fill the cavity with equal quantities of finely diced celery and apple, seasoned with cream mayonnaise. Rut a small funnel of crisp lettuce in the top of the apple, into which drop a teaspoon ful of dressing. Serve On. apple leaves or a lettuce leaf. a ; STUFFED DATE SALAD . Remove the pits from washed dates, fill each date with half a walnut meat, and press together. Put into a salad bowl, and wet with lemon juice. Serve on a lettuce leaf. RAISIN SALAD y2 cup Seeded raisins, sliced i cup finely diced apple Prepare the raisins first, then the apples. Mix, and season with cream mayonnaise. Serve on a lettuce leaf. (USB LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) igg 13 XK. DESSERTS The most wholesome desserts are fruits in their natural state, and nuts. Fruits may be served raw or cooked, fresh or dried, and should form a part of ■ every day's dietary. Because of their attractive colors, sweet aroma, and delicious flavors, fruits are the very best appetizers, appealing to the senses of sight, smell, and taste. They satisfy a natural craving for something dainty at meals, without burdening the system with extra work, and with little danger of excess. As it is written, "Of every tree of the garden thou niayest freely eat." Genesis 2:16. No danger of "auto-intoxication" here; but, on the other hand, fruit acids are cleansing, and theii' alkaline substances are valuable for improving the condition of the blood. Cane sugar is quite different from fruit sugar, in that it needs to be digested, or converted into fruit sugar, in order to be utiliztd by the body. Saliva does not exert any influence upon cane sugarj neither does the gastric juice. The intestinal juice aids in con- verting it into -fruit sugar; but there is. more or less danger of fermentation's being set up, and the irritant thus formed aids in bringing about catarrhal conditions. If one subsists largely upon fruits, the desire for artificial arid highly sweetened foods will disappear. No other foods are so well suited to children as are fruits. All children have a craving for sweets. This is natural, at least to some degree ; and they should be supplied with sweets designed by nature to satisfy this desire. 190 (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) SCIENCE of FOOD and COOKERY As a rule, far too much sugar is used in food. "Sweet breads, sweet cakes,. . . . perpetuate indigestion and make dyspeptics." We should exercise care, however, to provide suitable dishes to take the place of the more harmful ones, ever remembering that "diet reform must be progressive," The free use ,of milk and sugar taken together is especially harmful, and should be avoided-. Their place should be sujiplied, as far as possible, by preparation^ of fruit, and a variety, of grains served in an appetizing manner. A simple cake may be made .without the large quantities of but- ter, sugar, milk, and eggs ordinarily used, which ar^ difificult of digestion. A few examples of such cake will follow. DRIED FI^UITS In many localities, during the winter months, it is difficult to obtain fresh fruits ; but good varieties of ^ dried fruit can be pur- chased in the markets at any season of the year. The high temperature, to which dried fruit is usually subjected in cooking, produces a strong flavor, which , few persons relish. In the process of drying, the water is evaporated from the fruit ; and if this moisture can be restored to the fruit before cooking, the original flavor is retained, and to a large extent, it will have the appearance of fresh fruit. Instead of dried fruit's being cooked several hours, as is customary in many homes, it needs to be cooked no longer than fresh fruit of the same variety, after the water is restored to it. SOAKED DRIED PRUNES Select a good grade of large prunes, wash thoroughly, and soak in cold water for 24 to 36 hours, or until as soft as fresh prunes. Serve the same as stewed prunes. STEWED DRIED PRUNES Wash thoroughly several times in warm water; then cover with water, and let soak from 12 to 24 hours, or until sufficient water has been absorbed to make them soft as fresh, ripe fruit. Simmer slowly until thoroughly done, and little or no sUgar 'will be required. (USE LEVEL MEASUREMENTS FOR ALL INORBDIENTS. ) JQI SCIENCE of FOOD a«ff COOKERY STEWED DRIED APRICOTS Ripe apricots are never sour unless brought to a high tempera- ture in cooking. Wash the fruit thoroughly in warm water, and let soak for 24 hours or more, or until the fruit is as soft as fresh fruit. If properly soaked, apricots will require very little cooking. Heat gradually over a slow fire, using the water in which they were soaked, but do not let them come quite to the boiling point. Let them simmer on the edge of the stove until they are thoroughly scalded, and jthey will be fairly sweet without sugar. STEWED DRIED PEACHES Waslj thoroi^ghly, cover with warm water; and soak overnight. If the fruit was ripe when dried,, the skins will slip off easily. If there are a few pieces that were not ripe, and that are not loosened, use a knife for these. After removing the skins, add fresh water, and soak several hours, when the peaches will be soft, like fresh peaches. Do. not boil, but simmer slowly until done. Sweeten to taste. puddij^gs and jellies STEAMED FRUIT PUDDING V/i cups soaked stale bread 3 tablespoons sugar I cup seedless sultana raisins i egg The grated rind of Yi lemon i tablespoon vegetable butter Soak the raisins overnight, drain, and put on a slow fire until hot through; then add the vegetable Jautter, Have the. breg^ soaked in cold water until soft all the way through, and press out lightly. Beat the t.^^, and mix all the ingredients, using a silver fork. Put into a thin cloth, leaving a little room to rise, and steam for ij/^ to 2 hours. Turn out on an oiled pie tin, bake for a few minutes, and serve with lemon sauce. This last baking may be omitted if not convenient. If seeded raisins are used, they should be added without soaking. GRAHAM FRUIT PUDDING 5^ cups water i cup Graham flour (toaste,d y^ cup sugar lightly in the oven) i^ cups seeded raisins 2 slices lemon A few grains of salt jg2 (USE LEVEL MEASUREMENTS FOE ALL INGREDIENTS.) SCIENCE of FOOD and COOKERY Put the Graham flour into a medium slow oven and toast lightly, but avoid browning in the least. Add i cup of the water to the toasted flour and stir smooth. Add sugar, lemon, raisins, and a few grains of salt to the water, bring to a boil, and let boil gently until the liquid measures 4 cups-; then pour the hot mixture gradually on the wetted Graham flour, and stir smooth. Let boil gently for a few minutes, or until quite thick. Pour into wetted molds and let cool. Turn out on a sauce dish, and serve with cream or vanilla sauce. FRUIT TAPIOCA Yi cup minute tapioca J4 cup cold water 2 cups boiling water , Ya cup sugar A ^lice of lemon Soak the tapioca in the cold water for 10 minutes. Add boil- ing water, sugar^ and lemon, and let boil until transparent; then pour over cooked and sweetened fruit, such as pared, quartered, and baked apples, stewed and drained peaches, cooked straw- berries, etc. Set into the "Oven to simmer .for 20 minutes or more, cool, and serve with cream. CREAM TAPIOCA PUDDING J4 cup minute tapioca 2 eggs . 2^ cups hot milk Vz cup sugar Yi cup cold milk Vanilla flavor ^ A sprinkle of salt Soak the tapioca in the cold milk for 10 minutes, add the hot milk, and cook in a double boiler until transparent. Beat the egg yolks, the sug;ar, and a sprinkle of salt together. Add the hot mixture gradually, stirring with a spoon as it is being added. Let continue to cook until it begins to thicken; then remove from the fire. Beat the whites stiff, flavor with a teaspoon vanilla, and fold in the hot mixture, chill, and serve. , APPLE SNOW Cook 6 tart apples, pared and sliced, with ^ cup water and ^ cup sugar, until tender. Mash through a fine strainer, and let cool. Put i>4 cups of the apple pulp into a bowl with the (use level measurements for all ingredients.) Ip2 SCIENCE g/^ FOOD cazd COOKERY white of I egg, and beat with a whisk orv Dover beater until white and fluffy. Serve plain, or with a teaspoon red jelly on the top of each dish. ^ STRAWBERRl WHIP I cup strawberries Yz cup sugar White of I egg i teaspoon lemon juice Choose well ripened strawberries, wash them, and remove the stems. Put all the ingredients into a bowl, and beat with a wir;e egg whip until light and fluffy, which will take 20 minutes or more. Pile lightly on a dish, and pour around it a border of crushed fruit or red fruit juice, unsweetened. SCALLOPED APPLES ij4 quarts thinly sliced tart apples Yz cup sugar 3 cups fresh bread crumbs Juice and rind pf i lemon ' Vegetable butter Remove the crust from ordinary stale bread, and rub the soft part through a colander or a coarse strainer. Cover the bottom of an oiled baking pan' with a layer of the crumbs, and over this spread half of the sliced apples. Sprinkle with half of the sugar mixed with the lemon rind. Pour over it the lemon juice, and small bits of vegetable butter; then add another layer of crumbs, and apples, as before. Sprinkle a thin layer of crumbs over the top, and bake under an inverted pan until about done ; then remove the top pan and brown lightly. ' LEMON SNOW yi cup water 54 cup sugar 3 tablespoons lemon juice 2j/^ tablespoons cornstarch Rind of Yi lemon Salt White of I egg Mix the sugar and the starch thoroughly. Put the water, the lemon rind, and the lemon juice into a small saucepan, and bring gradually to a boil. Add a pinch of salt to the white, and beat until stiff and dry. Strain the hot liquid, and pour it slowly into the sugar and starch, and mix smooth. Return to the fire and bring to a boil ; then pour in a steady stream into the beaten white, and beat with a whip as it is poured in, to blend well. Pour into jQ^ (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS. ) fn SCIENCE of FOOD and COOKERY wetted molds, and let cool. , Serve with a custard sauce made from the yolk and the milk, as usual. OATMEAL PUDDING 2 cups cold cooked oatmeal ' J^ cup seedless raisins 2 cups rich milk 2 eggs Ya, cup sugar or honey }4 teaspoon vanilla flavor Beat the eggs slightly,, add the sweetening and the flavor, and mix with the milk. Work this gradually into the cooked oatmeal, pour into an oiled baking pan, and sprinkle the raisins over the mixture, working them in with the tip of a spoon.' Place in a shallow pan of water, and bake in a medium slow oven until set and a light brown color. Let cool and serve, BREAD CUSTARD PUDDING V/i cups stale bread cut into i large egg squares J4 cup sugar ^ 2 cups milk Yz cup seedless raisins Vanilla flavor Spread the bread scantily with butter, cut into small dice, and put into a baking pan. Beat the egg and the sugar together slightly. Add a little vanilla and the milk. Mix well, pour over the bread, and let stand half an hour. Sprinkle the raisins over the top and work them into the mixture. Bake until set and a light brown. CREAM RICE PUDDING Y2 cup uncooked rice Vanilla flavor 5 cups milk 2 teaspoons vegetable butter Y3 cup sugar Yl cup raisins A few grains of salt ' Wash the rice in several waters, and drain. Add the milk, pour into an oiled baking pan, and cook over the fire, stirring often, until the rice begins to float. (It is the stirring that gives, it the creamy consistency.) Add raisins, sugar, butter, and vanilla flavor, mix well, and set into the oven to cook until the rice is' thoroughly done and the top slightly browned. Remove and let cool. A double boiler may be used instead of the baking pan, if desired, until the rice is cooked. (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) IQg SCIENCE of FOOD and COOKERY RICE CUSTARD PUDDING Use the same proportions as in the preceding, but cook the rice and the milk in a double boiler until the rice is tender. Beat two ■ eggs slightly. Add the sugar, the vanilla, and a sprinkle of salt, and into this pour the cooked rice gradually, s1:irring constantly. Pour into a well oiled baking pan, and bake slowly until set, but avoid letting it boil up, as that would cause it to whey. Remove and let cool. Raisins, if added, should be put into the hot rice before adding the eggs. BLANCMANGE 2 cups milk White of 2 eggs 4 tablespoons cornstarch Vanilla flavor 3 tablespoons sugar or honey A few grains of salt Put the milk into a double boiler, and when it is boiling hot, add the sugar. Blend the cornstarch, with a little cold milk, and pour gradually into the hot milk, stirring constantly. Cover, and let cook 15 minutes over a good fire. Add a sprinkle of salt to the whites, and beat them stiff. Flavor with vanilla, and over these pour the hot mixture gradually, and fold together. Turn into individual wetted molds, or into a large mold, and let cool. Turn out, and serve with cream, or with a custard sauce made from the yolks. STRAWBERRY FLUMMERY ^ Use the recipe for blancmange. When cold, dish up in glassy, with crushed strawberries poured over it. CRUMB CUSTARD PUDDING I cup rolled zwieback crumbs Yz cup sugar or honey 3 cups hot milk 2 eggs I cup cold milk Vanilla A few grains of salt Pour the hot milk over the crumbs, and set aside for 10 min- utes. Beat the eggs and the sugar together slightly. Add the vanilla, a few grains of salt, and the cold milk, and mix with the crumbs. Pour into a well oiled baking pan, and bake slowly until set and a light brown color. Ip6 (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) SCIENCE of FOOD a?af COOKERY .■•■■■•■IIUBa* ORANGE CREAM PUDDING •)4 cup water 2 tablespoons lemon juice J^_ cup orange juice Yi cup sugar .Rind of I small orange, 3 tablespoons cornstarch grated lightly i egg separated A few grains of salt Put the wajrer, the fruit juices, and the orange rind into" a small saucepan, and brjng gradually to a boil. Mix the sugar and the starch together thoroughly. Beat the white stiff ; then pour the boiling liquid, slowly at first, into the sugar and starch, and stir smooth. Return it to the fire, and stir until it comes to a good boil; then pour it in' a steady stream into the stiffly beaten white, beating with a whip as it enters the t%^, until well rhixed. Pour into wetted molds, and let cool. Turn out on sauce dishes, and serve with custard sauce malde from the yolk, with milk, as usual. PRESSED FRUIT PUDDING Granose biscuit Sugar Stewed blackberries or strawberries Lay the biscuit in a bakirig pan in a warm oven until thoroughly dried out and lightly browned. Pour the berries into a colander. Put a layer of crumbled biscuit, in the bottom of a brick-shaped tin, dip enough of the juice over the biscuit to moisten it, spi;inkle lightly with sugar, and cover with a layer of .berries about half an inch deep ; then repeat, having the berries on top. Set the pudding dish inside a larger pan; then put on top of the pudding, with a weight, a pan equal in size to that in which the pudding is. Let stand and press for several hours, or overnight. When ready to serve, cut in squares, and put a teaspoon of whipped cream on top of each serving. ' PRUNE PUDDING Soak dried prunes overnight. Cook them for 2 or 3 hours, with a few slices of lemon added to give them flavor. Drain, and save the juice separately. Put the prunes through a colander to remove the pits, sweeten with sugar if needed, and flavor with vanilla. Trim the crust off thinly from a loaf of fruit bread, and cut into slices about half an inch thick. Line a granite baking pan with the bread, pour over enough juice to. soak tip the bread, and . (USE LEVEL MBAStlRBMBNTS FOR ALL INGREDIENTS.) 157 SCIENCE of FOOD and COOKERY cover with the prune pulp about ^4 inch deep. Repeat the process, leaving some of the prune pulp for the top. Put into the oven until it is barely hot through, so it will set. Cool, cut into squares, and serve with.a teaspoon of whipped cream on top of each serving. PRUNE WHIP Yi cup prune pulp I tablespoon sugar White of I egg A few drops of vanilla Prepare prunes the same as for prune pudding. Beat the white stiff and dry, add sugar and vanilla, and beat again; then fold in the prune pulp. Serve on a sauce dish with a teaspoon of whipped cream on top. DATE WHIP Wash and pit the dates, and simnjer them in little water until- soft. Rub through a wire strainer, season with a small portion of lemon juice, and make the same as prune whip. COTTAGE PUDDING Cut rather thick slices of pound cake or loaf cake, lay in a sn;iall pan with cover, and warm slightly in the oven. Serve in a sauce dish with hot lemon sauce or vanilla sauce. \ SAGO FRUIT MOLD 1 cup strawberry or blackberry J4 cup water juice (sweetened) J^ cup sugar Yi cup sago Wash the sago, and drain well. Bring the liquid and suga» to a boil. Add the sago, and stir oyer the fire until transparent; then turn into wetted molds and let cool. Serve with cream, or a little whipped cream, or canned milk. RICE CROQUETTES WITH JELLY Y2 cup rice, raw A thin slice of lemon peel V/i cups hot water i ?gg I tablespoon vegetable butter i tablespoon sugar A few grains of salt Wash the rice thoroughly, drain, add the boiling water and the lemon peel, and let boil gently until the rice looks dry and the moisture is evaporated ; then cover, and let steam over a alow igg (USE LEVEL MEASUREMENTS FOB ALL INGREDIENTS. ) -|V««irnBaini*n SCIENCE of FOOD and COOKERY fire for lo minutes. Beat the egg slightly, add the sugar and the butter, and mix intq the rice while hot; then let cool. When cold, mold into round balls about the size of a large hen's egg. Make a dent in the top of each,' brush over with cream, and bake in an oiled pan, to a light brown color. Serve with lemon sauce, and a small piece of red jelly on the top. APPLE AND RAISIN PUDDING 4 cups chopped tart apples Grated rind and juice of Yi, cup seedless raisins i lemon , i}4 cups rolled zwieback Vegetable butter Yz cup sugar Y2 cup water Pare, quarter, and chop the apples, and rnix with the lemon juice and rind. Place a layer of the crumbs in an oiled baking pan, then a layer of apples. Sprinkle with sugar, small pieces of vegetable butter, and a layer of the raisins. Repeat until the dish is nearly full, finishing with a thin layer of crumbs on the top, and small bits of vegetable butter. Pour the water over, cover, and bake in a good oven until the apples are tender; then remove the top pan and brown lightly. Cool and serve. BOILED CUSTARD 2 cups scalded milk i tablespoon honey; or sugar Yolks of 3 eggs J^ teaspoon vanilla flavor A few grains of salt Beat the egg yolks slightly, add the salt and the sugar, and stir constantly while adding the hot milk, in a slow stream. Cook in a double boiler, stirring constantly until the mixture thickens suf- ficiently to coat a silver I spoon; then remove at once, set into a pan of cold water, add flavor, and let cool. If the milk is hot, it will take but a few moments to cook the yolk sufficiently; h^nce great care should be exercised not to curdle the eggs. BAKED CUSTARD 4 cups scalded milk, Ya cup honey or sugar 4 eggs Yi teaspoon .vanilla flavoring A few grains of salt Beat the eggs Slightly. Add vapilla, sugar, and salt, pour in gradually the pstrtly cooled rnilk, and mix well. Strain, and pour (USB LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) igp SCIENCE tf FOOD and COOKERY into oiled molds or a baking pan. Set into a pan of water, and bake in a slow oven until set, which may be determined by running the point of a knife through the custard; if the kni:^e -comes out clean, the custard is done. It is very important that the water surrounding the custard does not quite reach the boiling point, or the custard will be watery. Eggs and milk in combination must be cooked- at a low temperature! BAKED CUSTARD (Soft) Prepare and bake exactly the same as above, except that 3 eggs only are used, in the place of 4. , This custard is nice if baked in a cup or mold in which it can be served, as it willbe very tender. CREAM PUFFS (9 Portions) I cup water - i cup white flour 4 tablespoons vegetable butter 4 eggs A few grains of salt Add the 'Salt and' the butter to the water, and bring to a boil. Add the flour all at once, stir rapidly, and cook until the mixture shrinks away from the sides. of the pan; then remove, and let cool partly. Add the ifnbeaten eggs, one at a time, mixing each in thoroughly with a wooden spoon until smooth and thick. Brush off from a tablespoon onto an oiled and slightly floured baking pan, leaving plenty of space between, and bake in a rather slow oven, with the heat from below at first, until the crust is firm and a light brown color. Let cool, split open in the side, and fill witl\^ whipped cream, or with the following cream filling. Cream Filling 1 cup hot milk i egg 3 tablespoons flour Y-i teaspoon vanilla flavor 2 tablespoons honey or sugar A few grains of salt Mix enough cold milk into the flour to make a perfectly smooth paste, stir gradually into the hot milk, and let cook for 15 minutes. Beat the egg, the sugar, and the salt together slightly; then pour in gradually the hot cream, stirring constantly. Return to the fire, and stir until it tbickens, but do not boil." Remove, add the vanilla, and let cool. 200 Kmsk level measurements for all ingredients.) SCIENCE of FOOD ancC COOKERY VEGETABLE GELATIN (Agar) Vegetable gelatin, or agar-agar, is a gelatinous substance pre- pared from seaweed in Japan and; India. It is used in the East to thicken soup, etc. While it contains no nutritive . matter, it serves- as a vehicle for holding food together, as in fruit desserts, jellied entrees, etc. Its vegetable origin guarantees freedom from unwholesome,^ and diseased products; and there is nothing about it to suggest "hoofs and horns." AGAR JELLY Put y-2. ounce vegetable gelatin (agar) to soak in warm water' for 30 minutes. Drain, and add 2 cups boiling water. Let boil gently for about 10 minutes, or until clear. Strain through a fine strainer or cheesecloth, and keep hot until ready for use. The jelly should measure 2 cups. ORANGE JELLY I cup orange juice J4 cup water 6 tablespoons lemon juice ^ cup sugar yz cup vegetable jelly Dissolve the sugar in the fruit juice and water, and add the hot jelly. Mix well, pour into wetted molds, and let set. LEMON JELLY Yi cup lemon juice VA cups water J4 cup sugar % cup vegetable jellsr Mix and mold the same as the foregoing. BERRY MOLD ij4 cups juice from stewed and ^ cup sugar sweetened berries ^ 4 tablespoons lemon juice Yi cup vegetable jelly Mix and mold the same as orange jelly. FRUIT JELLY Arrange a nice assortment of fresh or cooked fruits, well drained, in a glass bowl. Take i^ cups light-colored fruit juice, add J4 cup lemon juice, J4 cup strawberry or loganberry juice, and sweeten -to taste. Add ^ cup vegetable jelly, mix well, and pour over the fruit in the dish. Let set and serve. (USB LEVEL MEASUREMENTS FOB ALL INGREDIENTS.) 201 SCIENCE 0^ FOOD and COOKERY PIES PLAIN PASTRY No. 1 1 5^ cups pastry flour y^ teaspoon salt 6 tablespoons solid vegetable fat About 5 tablespoons cold water Mix the flour and the salt in a bowl. , Add the fat, and cut into the flour with a silver fork, or with the tips of the fingers. (Avoid rubbing the ingredients between the hand,s, as that would make the mixture too oily.) Add the water slowly, and mix through the dry ingredients with a fork. Form lightly and- quickly with the hands into a soft dough, and lay on a floured board. Use a light motion in handling the rolling-pin,, and roll jrom the center outiidard. _ ' ' PLAIN PASTRY No. 2 Use the same proportions as for No. i, except use half entire wheat flour instead of all white flour. BEATEN OIL CRUST Wa cups flour 6 tablespoons best cottonseed or About S tablespoons water corn oil Yi, teaspoon salt Mix the flour and the salt in a bpwl. Put the, oil into a small bowl, and add the water in a, slow stream, beating constantly to emulsify the oil. Pour onto the flour, and mix with a spoon, drawing "the flour into the wetting from the sides to a medium soft dough. Turn Out on a floured board, and use the ^ame as plain pastry. * GRANO CRUST % cup grano cereal % cup thin cream Pour the cream over the grand cereal, and stir until the cream is absorbed. Theri spread evenly on the bottom and sides of pie tin,, using a spoon. Have the rim quite thick. Bake until done, and add filling. CRUST SHELLS Roll out either of the above pastries to cover a pie tin. Press well down into the tin. Then press oflf the surplus edge around the rim. Prick with a fork on bottom and sides, to keep the crust from bUstering. Bake to a light brown. , 202 (USE LEVEL MEASUREMENTS FOB ALL INOEEDIBNTS. ) "SCIENCE qP FOOD and COOKERY APPLE PIE Line a pie tin with crust. Sprinkle in the bottom a little flour mixed with a little sugar. ^Fill the plate with sliced or chopped tart apples, rounding it up a little. Dust with flour. Add 2 teaspoons vegetable but- ter to each pie. Sprinkle over about yi cup or less of sugar, according to the tartness of the apple and the size of the pie. Run a wet brush around on the edge of the crust. Roll out a top crust, perforate with fork or knife, and lay on top. Press the edges together, trim, and mark by pressing the teeth of a table fork down on the rim of the crust all the way around. Brush over with cream or milk, and bake in a medium oven. PRUNE PIE Remove the stones from cooked prunes slightly sweetened,, Roll out bottom crust as for apple pie. Add the storied prunps, i tablespoon lemon juice, i teaspoon vegetable butter, and J^ cup sugar or more. Cover with top crust, and bake the same as . apple pie. STRAWBERRY PIE No. 1 Wash and stem ripe strawberries. Roll them in powdered sugar, and fill a crust shell. Cover with whipped cream, cut, and serve. STRAWBERRY PIE No. 2 , Fill a crust shell with strawberry whip, as given in recipe on page 194. Cut and serve. ' (USE LEVEL MEASUREMENTS FOR ALL INQREDIENTS.) 203 SCIENCE of FOOD and COOKERY RAISIN PIE V/i cups seedless sultana raisins Yz cup sugar 2 cups water ' i tablespoon lemon juice I tablespoon cornstarch 2 teaspoons vegetable butter Wash the raisins thoroughly, lift them out of the water, then cover with cold water and let soak overnight. Add additional water to that remaining on the raisins, to make 2 cups liquid, and bring to a, boil. Mix the sugar and the starch together thoroughly, add some of the boiling mixture, and stir smooth; then pour into the stewed raisins, and let boil continuously for 15 minutes. Set aside to cool. Line a large pie tin with pastry. Add the cooked raisins, the lemon juice, and the butter, and cover with a perforated top crust. Brush with milk, and bake the same as apple pie. It is preferable to cook the raisins the day before using for pie, as they will have a better flavor. PUMPKIN PIE ■V/i cups canned pumpkin 2 teaspoons melted vegetable I cup milk butter or a little rich cream J/^^cup sugar i egg I tablespoon molasses Y^ teaspoon vanilla flavoring I tablespoon browned flour A few grains of salt Beat the egg slightly. Add molasses,- salt, vanilla, melted butter^ and sugar mixed, with flour, and beat well. Add the pumpkin, and mix; then stir in the milk, and when thorpughly mixed, pour into a large pie tin that has been lined with pie crust, and bake until set and a light brown color. PUMPKIN PIE WITHOUT EGGS V/i cups canned pumpkin i tablespoon molasses Scant Yi cup sugar V/i cups hot milk 4 tablespoons browned flour y^ teaspoon vanilla flavor A few grains of salt Mix the sugar with the browned flour, and add to the pump- kin ; then combine all the ingredients, and bake the same as above. LEMON PIE I large cup sugar 3 tablespoons lemon juice ij^ cups water 2 tablespoons vegetable butter 4 tablespoons cornstarch y^ teaspoon salt Grated rind of i lemon i egg se?parated 204 (USB LEVEL MEASUREMENTS FOB ALL INGREDIENTS.) WZ ■ ••nnanain SCIENCE g^ FOOD axcf COOKERY Mix the sugar and the starch > thoroughly. Bring water, salt, and lernon rind to a boil, pour gradually over the starch and sugar mixture, and stir smooth.^, Return to the fire, and boil until thick and clear. Separate the yolk- from the. white, beat the yolk and the lemon juice, and pour in a little of the hot mixture, stir- ring so as not to cook the yolk; then briskly stir the yolk mixture into the cooked starch, and cpntinue to stir over the fire for a few moments, but do not boil. Set off the fire, add the butter, mix, and pour into a crust shell and set aside. Add to the white i tablespoon cold water and a sprinkle of salt, *and beat until very foamy ; then add gradually, while beating, 2 tablespoons sugar, and continue to beat,'until\firm enough to spread nicely. Flavor with lemon extract, spread over the pie, and brown lightly in the oven. Note. — The mixture should never be boiled after the lemon juice is added, as that would cut the starch and thin the mixture.^ INDIVIDUAL PICNIC PIE i cup seeded raisins , Scant i cup sugar I cup walnut meats ^ Juice and rind of i lemon fi \ cups chopped tart apples i egg Chop thfe raisins, the nuts, and the apples. Put the sugar, the chopped apple, and the lemon juice and rind into a small saucepan, and cctok for a few minutes over the 'fire. , Add the chopped raisins and huts, and stir until hot through; then add the slightly beaten egg, and stir until it takes up the moisture, but do not boil. Roll out pie crust, and cut with a large round cutter, or with a tin cover that has been perforated. Wet the edge of the crust, lay a large spoonful of the fruit a little to one side, turn the crust ov^r it, and press the edges together. Brush with milk, and bake to a light brown color. If used for a large two^crust pie, omit the egg. BANANA CREAM PIE ij4 cups milk I large or 2 medium bananas 3 tablespoons flour i egg , 3 tablespoons sugar A sprinkle of salt ' / '■ (use level measurements fok all ingredients.) 20s SCIENCE ^ FOOD and COOKERY Slice the banana into a baked, crust shell. Heat the milk in a double boiler to boiling point. Stir the flour and a little cold milk or water to a smooth paste, and ^ pour slowly into the hot milk, stirring as it is being added, and let cook for 15 minutes. Add i tablespoon of the hot cream, a sprinkle of salt, and the sugar to the yolk of egg, and mix well; then pour the hot cream in a slow stream into the yolk mixture, stirring briskly as it is being added. Stir over the fire for a few minutes, until the mixture thickens a little from the yolk, but do not boil. Pour over the sliced banana in the crust shell and set aside. Add i tablespoorl cold water to the white of egg, and beat rapidly until very foamy ; then add gradually i tablespoon sugar and a few drops of vanilla or lemon extract, and beat until firm enough to spread nicely over the top. Brown lightly in the oven, and let cool. CUSTARD PIE 2 eggs I tablespoon flour 2 cups milk (scalded and partly 2}^ tablespoons sugar or honey cooled) J4 teaspoon vanilla flavor A few grains of salt , Mix the sugar and the flour together, and add to the slightly beaten eggs. Add the milk, the flavoring, and a sprinkle of salt, and mix well. Line a ,deep pie tin with pastry, and build up a well fluted rim. Strain in the custard, and bake in a quick oven at first, to set the rim; then decreg^e the heat, as egg and milk to- gether must be cooked at a low temperature. Test with the pqjnt of a knife to see whether it is done ; if the point comes out clean, the custard is dorie. CUSTARD PIE No. 2 Mix and bake the same as above, except beat the yolks until thick, add the sugar, and fold into the beaten whites. Then add the milk (and a little more sweetening than for No. i). GREEN TOMATO PIE Use medium small green tomatoes, pare thinly, and cut out the stem end. Have a pie tin lined with pastry. Add the sliced tomatoes, haying the pie somewhat heaping full. Add about % 206 ("S^ LEVEL MEASUREMENTS FOR ALL INOBEDIENTS. ) ■■•■■■■■raB«a» SCIENCE of FOOD and COOKERY cup sugar, mixed with 2 tablespoons lightly browned flour, 2 table- spoons lemon juice, small bits of vegetable butter, and a few grains of salt. Wet the edges, cover with a perforated crust, brush with milk, and bake the same as for apple pie. ' GREEN TOMATO MINCE PIE 1% quarts chopped green tomafp 2 cups sorghum 1 quart chopped tart apple i^ cups sugar I package seedless sultana, raisins 6 tablespoons browned flour y^ cup lemon juice A sprinkle of salt Pare the tomatoes thinly, and grind through a food tnill set with a coarse knife, or chop with a knife. Grind or chop the apples in like manner, mix with tomato, lemon juice, sorghum, sugar, raisins, . and a sprinkle of salt, and bring gradtially to a boil. Blend the browned flour with cold water to a smooth paste, and add to the boiling mixture. Let boil continuously for 15 minutes, care being taken that it does not scorch; then set aside in a crock, in a cold place. Line a pie tin with pastry, add the cooked fruit, sprinkle with small bits of vegetable butter, cover with a perforated crust, brush with milk, and bake the same as apple pie. This filling should be made a few days before using, as it will have far richer flavor than if used freshly cooked. BAKED APPLE DUMPLING Pare and core tart apples, set each apple on a 4j4-in|Ch square of rolled pie crust, fill the cavity with sugar, wet the corners of the crust, bring them together on the top, and press together. Brush with milk, and bake to a nice brown color. Serve with, lemon or vanilla sauce. CAKES AND COOKIES GENERAL RULES 1. Sift the flour once before measuring. 2. Line the bottom of tins with Manila pa,per, or oil the tins and dust them lightly with flour. Turn them over and tap them against the flour board to shake out all surplus flour. 3. Use accurate measurements. (USB LEVEL MEASUREMENTS FOB ALL INGREDIENTS.) 2O7 SCIENCE of FOOD and COOKERY 4. Have the oven heated and the drafts closed. 5. Remove the cake from the oven as soon as it is done. Longer cooking dries it out. To. test it, touch gently with the finger when about done. If it does not respond to a light pressure of the finger, close the oven gently, and let tiake until there is a slight spring in the crust when pressed gently with the finger. Use a toothpick for testing a loaf cake. Leave cake in tins for. 10 or more minutes after baking. LAYER CAKE 4 eggs V/i cups sifted pastry flour 2 teaspoons lemon juice 3 tablespoons melted vegetable I scant cup granulated sugar butter 1 tablespoon water A few grains of salt Vanilla flavor Break the eggs whole into a round-bottomed mixing bowl, 3-quart or 4-quart- size. Add the water, the lemon juice, the sugar, and a few grains of salt. Set the bowl into a pan of boiling water on the table, having the water about 2 inches deep, and beat quickly until the mixture is foamy and blood warm, or a little more ; then remove from the water, set on the table, and beat until cold, and so light that the batter will pile as it runs from the egg whip; Add the flavoring, and mix ; then sift half of the flour over the batter, and fold in lightly. Sprinkle the melted butter over the mixture, and fold in with a few careful strokes. Sift the remainder of the flour over the batter, and fold in lightly; then pour into 2 paper- lined cake tins, and bake in a medium oven from 10 to .12 minutes. LOAF CAKE 2 eggs 4 tablespoons cold water 4 tablespoons solid vegetable I tablespoon lemon juice fat _ y^ teaspoon salt 54 cup sugar y^ teaspoon vanilla flavoring I cup flour and 4 tablespoons cornstai;ch sifted together Add Yz cup sugar to the solid fat, and cream until white and light. Add the remaining ^4 cup of sugar to the yolks, and beat 20g (USE LEVEL MEASUREMENTS FOK ALL INGREDIENTS.) SCIENCE ^ FOOD and COOKERY with a Dover beater until thick and lemon-colored. Work the yolk mixture into the creamed fat ; then add the salt, the flavoring-, and the liquids gradually, stirring as they are being added. Add the sifted flour and starch, and fold together with a spoon until smooth. Add a pinch of salt to the whites, and beat them stiiif and dry. Fold into them the batter, using a spoon, so as not to break down the lightness of the eggs unnecessarily. Potir into a paper-lined or oiled tin, 'and bake in a slow oven to begin with, and increase the heat so as to brown lightly, which requires from 20 to 35 minutes, according to the thickness of the loaf. JELLY ROLL Line a baking pan with Manila paper. Spread layer cake mix- ture about Yt. inch deep on 'the paper, and bake on the top grate in a quick oven. Lay a sheet of Manila paper on the table, arid sprinkle lightly with sugar; then as soon as the cake is done, turn bottom side up on the sugared paper, and carefully remove the, paper from the bottom of the cake. Spread the cake with red jelly ; then take hold of the edge of the paper with the fingers, and roll the cake into a roll, with the sugared paper around to hold it together until cold. WHITE MOUNTAIN CAKE Whites of .f^ eggs J4 cup sugar Yi cup sifted pastry 2 teaspoons lemon juice • flour \ A few grains of salt Yi, teaspoon each of lemon and vanilla flavor Measure out all the ingredients before commencing to put the cake together. Sift the flour and the sugar four times separately. Add a few grains of salt to the whites, and beat until foamy, but. not stiff. Add the lemon juice and the flavoring, and sift in the sugar slowly, beating constantly. Use care not to make the mix- ture stiiif. Sift the flour over slowly, and mix, using the folding motion. Bake in an unbuttered pan 20 minutes or more, having a small pan of hot water under the cake while baking. When done, turn upside down on a rack, and leave in the pan until cold. Cover with plain icing. • (USE_ LEVEL MEASUREMENTS FOE ALL INGREDIENTS.) 20g Harvesting Coconuts in the Philippines CUP CAKES — Mr. Hook's 2 eggs % teaspoon salt Yz teaspoon vanilla flavor y^ cup boiling water J/2 cup sugar % cup corn sirup J4 cup vegetable oil Yz cups pastry flour cup raisins or chopped nuts, or desiccated coconut ; or they may all be left out, and the cake baked plain, in oiled gem pans, or in layer cake tins, or loaf cake tins. Break the eggs into a bowl, add the salt and the vanilla, and beat with a Dover beater until thick. (The salt hastens the beat- ing of eggs.) Add the boiling water gradually, beating constantly; then add the sugar in the same manner. Next add the oil and the 210 (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) U: SCIENCE of FOOD ancf COOKERY corn sifup, and beat a few strokes; then add the sifted flour, and fold together. If raisins or chopped nuts are used,, they should' be added after the flour. Bake in oiled gem pans, in a medium slow oven, the same as loaf cake. FAVORITE. POUND CAKE K cup solid vegetable fat 2 teaspqbns lemon juice Scant I cup sugar 14 teaspoon vanilla flavor 14 teaspoon salt 3 eggs Scant 154 cups flour Put the solid fat into- a bowl. Add the salt and the lemon juice, and cream with a spoon until smooth and white. Add the sugar gradually, and continue stirring until very light and creamy. Add the eggs, one at a time, and beat until light. ' Fold in the flour, pour into an oiled pan, and bake in a slow oven, about 40 minutes, the same as loaf cake. FRUIT CAKE — Mr. Hook's I cup sugar J4 cup solid vegetable fat 4 eggs ^3 cup molasses I teaspoon vanilla 2 cups flour 3 cups raisms J4 cup > diced lemon peel J4 cup diced orange peel ij4 cups diced citron yz cup chopped walnuts Put the fat, the sugar, and the vanilla into a bowl, and work until white and creamy. Add a. few grains of salt to the eggs, beat with a Doyer beater until very light, and work into the creamed mixture. Add the molasses, and beat a few hard strokes. Then add the fruit- aijd the nuts, and mix thoroughly. Lastly fold in the flour, and bake in a slow oven from i hour to ij^ hours, depending on the thickness of the cake. When orange and lemon rind are unobtainable, use raisins or currants instead. VANILLA COOKIES — Mr. Holmden's J^ cup sugar I teaspoon vanilla flavor & tablespoons solid vegetable fat l tablespoon milk J^' teaspoon salt i egg About 25^ cups flour, or enough to make a medium soft dough I (USE LEVEL MEASUREMENTS FOR ALL INOREtllENTS. ) 2II1 SCIENCE g/^ FOOD cz«a^i COOKERY Put fat, salt, vanilla, and milk into a bowl, and work with a spoon until creamy. Add the sugar gradually, stirring constantly until well creamed and white. Mix in the well beaten egg, and fold in the flour to a rather soft dough. Divide into 2 or 3 pieces so as to be handled more easily, and roll out on a well floured board to J4 -inch thickness. Cut with a floured ' biscuit cutter, lay' in baking pan, ^nd bake in a. medium slow oven to a very light brown color. ROLLED OAT COOKIES — Mr. Hook's Yi cup sugar i cup rolled oats S tablespoons solid vegetable fat J^ cup flour 2 teaspoons molasses i egg Yz cup seedless raisins A few grains of salt Add the sprinkle of salt and the molasses to the fat, and work together in a bowl. Add the sugar gradually, and cream the mixture until white and very light. Add the well beaten egg, and mix. Add the raisins, then the oats, and lastly the flour. Mix lightly, and press off from the side of a tablespoon onto an oiled baking pan, leaving a little space between, and bake in a medium sloiv oven, to a delicate brown. BRAN-FRUIT COOKIES — Mr. Hook's J^ cup sugar Yj cup seedless raisins S tablespoons solid vege- i cup bran table fat o 54 cup flour 2 teaspoons molasses 1 egg. _ • Yi cup chopped walnuts A few grains of salt Cream together fat, sugar, salt, and molasses. Add the beaten egg, and mix the same as for oat cookies ; then add the other in- gredients in the order given, and bake the same as for oat cookies. (USB LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) SCIENCE ^ FOOD cmgf COOKERY V i W5 ICINGS AND FILLINGS BOILED FROSTING ^i cup sugar White of x egg 54 cup water s ' Flavor Dissolve the sugar in tlie water, ^nd continue to stir until it boils. Thea let boil undisturbed until a long, hair-like thread will blow from a spoon dipped ^in the sirup and lifted. Pour it in a slow stream into the beaten white, beating as it is being poured in. Add flavoring, and 'beat until light and creamy, and cold enough to spread on cake. PLAIN ICING No. 1 ' Add confectioner's sugar (powdered sugar) to a small amount of light-colored fruit juice,-— pineapple, pear and lemon, or lemon juice and water. Stir in enough sifted sugar to form a consistency to spread on cake. This icing will not dry out as quickly as boiled icing, and it forms a crust over the surface very readily, ICING No. 2 Make the same as No. i, except use cream or milk, or egg yolk, or both, as wetting, in the place of water or fruit juice. CARAMEL ICING Stir J4 cup granulated sugar in a small saucepan over the fire until well browned; add J4 cup water, and let boil gently until dissolved. Let cool, then add 2 teaspoons lemon juice and eno)ugh powdered sugar to spread on cake. ORANGE FROSTING ' 2 tablespoons orange juice i teaspoon lemon juice ' . , Rind of I orange (grated; Yolk of i ega lightly) Powdered sugar Add the rind to the juices, and let stand for 20 minutes. Press out through cheesecloth, and add to the beaten yolk. Add con- fectioner's sugar until of a consistency to spread on the cake and not run. (use level measurements for all inoredients. ) 213 SCIENCE of FOOD and COOKERY ORNAMENTAL FROSTING For lettering and ornamenting a cake, use the following: Beat one white of egg until frothy but not stiff. Add sifted powdered sugar gradually, beating constantly until so thick that if will not run on a plate. Make a small funnel of a good grade Manila paper. Put a teaspoonful of the frosting into the fupnel, cut a little piece off the point of the funnel, and press out the sugar in the form of letters and simple decorations. In making roses and leaves for decoration, the frosting must be stiff enough to hold up when pressed out, to retain the shape of leaves, etc. LEMON FILLING 1 cup sugar 4 tablespoons lemon juice 3 tablespoons I flour 2 teaspoons vegetable butter Grated rind of i large lemon i egg Sift the sugar and the flour together, beat the egg slightly, mix all the ingredients, and cook in a double boiler until thickened, stirring often. Let cool; and, spread between layers of cake. APPLE-CREAM FILLING ^ cup grated tart apple ; i egg 2 tablespoons lemon juice A sprinkle of salt ?4 cup sugar i i tablespoon vegetable butter Mix the apple, the lemon juice, and the sugar, and cook in a double boiler until well scalded. Add a sprinkle of salt to the t.^%, and beat well, Pour in the hot apple mixture gradually, stirring or beating as it is being addpd.- Return to the double boiler, and- stir until it thickens; then remove, and stir in the butfer until well blended. Let cool. ORANGE FILLING Yz cup sugar i egg slightly beaten Grated rind of Yi orange 2 teaspoons vegetable butter Yi cup orange juice 2.Y2 tablespoons flour I tablespoon lemon juice A few grains of salt 214 (USE LEVEL MEASUREMENTS FOR ALL INGREDIBNTS. ) SCIENCE g^ FOOD arid COOKERY Mix the sugar and the flour thoroughly, mix all the ingredients, and cook in a double boiler, stirring constantly until thickened; then cool. STRAWBERRY FILLING I cup crushed strawberries J4 cup heavy cream Sugar to taste * Whip the cream, and fold in the sweetened and crushed berries. Spread between cakes. (use level measurements for all ingredients.) 2IS ^ &. ' H.'-^J") '" T'-t -■■lit/' 4 — 1 r^ .«a.. . •. \Va 1 f jSlim IF"'"^^Ss 1 JJ sJL T ffi i ,^i(^^^ft ^M^^ <> ^ iHIII J^^^iCi^ *J ^*-^ ^^^:;^^'^iiBaKrA 1UU'' 5 ^^ '/^ ^ WQgy^ mo XX. TOASTS, BREAKFAST DISHES, CEREALS, EGGS, SANDWICHES "Appetite is the best sauce." TOASTS Toasts are especially nice for breakfast, food, yet appetizing and nourishing. They are a light STRAWBERRY TOAST Bring fresh strawberries to the boiling point with enough sugar to sweeten. When done, dip a piece of zwieback into the juice to soften, lay on a platter, and cover with strawberries. Pour a- spoonful of juice over all, and serve. The juice may be thickened a little with cornstarch if desired, before dishing up. CREAM TOAST Moisten zwieback in hot thin cream, lay on a platter, pour a spoonful more of cream over, and serve. PRUNE TOAST /Rub well cooked prunes through a fine colander. Add enough- of the prune juice to make it of the consistency to spread on toast and not run off. Reheat, and dip a slice of zwieback in hot milk or prune juice to soften, lay on a platter, and cover with the prune pulp. 2l6 (USB LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) SCIENCE of FOOD (mi{ COOKERY CREAM PEAS ON TOAST J4 cup green pea pulp J4 cup thin cream Salt to taste Bring the peas to a boil, drain off the liquid, and mash the peas ' through a colander, having them separate from the liquid in which they were cooked. Add the hot cream, and salt to taste. Reheat, dip a piece of zwieback in hot rriilk to soften, lay on a platter, and cover with cream peas, which should be thick enough not to run off. BANANA CREAM TOAST I cup milk I tablespoon sugar or hon°y J4 cup- cream or canned milk i tablespoon flour 2 bananas eat the milk to boiling-point, thicken with the flour stirred smooth with a little cold milk, and let cook lo minutes. Remove from the fire. Add the sugar, a pinch of salt,' cream or canned milk, and the sliced bananas. Shake together, reheat for a* few minutes, and serve on toast, or on zwieback dipped in. hot milk. RAISIN TOAST Wash seedless sultana raisins, and stew gently for 30 or 40 minutes, with just enough liquid to season them, nicely. Thicken very slightly (during the boiling period) with cornstarch made smooth with cold water. Dip slices of zwieback into hot milk, or into the liquid of the stewed raisins, and cover wfith the stewed fruit. SNOWFLAKE TOAST I cup milk I tablespoon vegetable butter I tablespoon flour White of i egg A few grains of salt Rub the butter and the flour' together in a saucepan over the fire, add a little of the milk, and stir until smooth and free from lumps. Add the remainder of the milk, and boil up. Salt to taste. Beat the white stiff, and pour the hot sauce gradually into the white, beating with &%% whip to mix yvell. Serve on zwieback dipped in milk, or on toast, (USE LEVKL HEJASUBEIIBNIS FOK ALL INQRESIENTS. ) 2VJ SCIENCE of FOOD ancC COOKERY WALNUT CREAM TOAST I cup hot milk , Chopped walnuts • ' .■ ij4 tablespoons vegetable butter ij4 tablespoons cream roast flour Salt to taste Rub the flour and the butter together in a small saucepan. Add y^i cup milk, and stir smooth. Add the remainder of the milk, and boil up. Salt to taste. Dip a slice of zwieback into hot milk to soften, lay on a platter, and spread over with a spoonful of cream sauce. Sprinkle finely chopped walnuts over the cream toast, and serve immediately. CREAM TOMATO TOAST Dip a slice of zwieback in hot milk or tomato juice, lay on a platter, and cover with a spoonful of cream tomato sauce. CEREALS Cereals are among the most important of food materials. Chief among them are wheat, corn, o^ts, rice, etc., and their products. An effort should be made to secure freshly milled, entire cereals, such as cracked wheat, ground whole corn rrteal, natural brown rice, etc., in the place of the devitamined and devitalized com- mercially prepared cereals, meals, and flours so comitionly used. Ground whole cereals are rich in natural salts and flavors, which are sadly lacking in the refined products, and they require less shortening and sugar in their preparation. Generally speaking, the breakfast cereals may be separated into two classes ; namely, granular and flaked. Granular cereab require more water than the flaked, because they contain more material. The following are general rules for cooking some of the more well-known cereals: General Rkles for Cooking Grains. — Add salt to boiling water in the inside part of a double boiler. Add the dry grains slowly to the boiling water, stirring constantly. Let boil undisturbed until the cereal begins to thicken; then put on the cover, and set in the outside part of the double boiler, which should be filled a third full of boiling water. Cook slowly, covered, for 3 hours or more, and keep up the quantity of water in the outside boiler if this should 2lg (use level imeasurbments for all ingredients.) SCIENCE of FOOD tottf COOKERY boil away. Cereal cooked in a fireless cooker, of course, needs no further attention after the compartment is covered. Dates or steamed raisins lightly stirred in, a few minutes before the cereal is removed from the fire, make a pleasing variety. CRACKED WHEAT I cup cracked wheat 4 cups boiling water (or more) I ^teaspoon salt Follow general rules for cooking the grain, as given above. ROLLED OATS I cup rolled oats 3 cups boiling water Scant I teaspoon salt Proceed the same as for cracked wheat. CORN MEAL MUSH I cup corn meal J^ cup cold water 2}4 cups boiling water I teaspoon salt Blend the corn meal with the cold water, add to the boiling water, and stir until it reaches the boiling point. Let boil quite rapidly until it begins to thicken ; then set in the outer part of a double boiler, or into a fireless cooker, and finish the same as for rolled oats. BROWNED CORN MEAL MUSH Prepare and cook the same as above. When thoroughly cooked, pour into an oiled brick-shaped tin (bread tin) ; and when cold, slice J4 inch thick, and brown slowly in a slightly oiled skillet or in a good oven. Serve with maple sirup or honey. STEAMED NATURAL RICE I cup natural brown rice zVi cups water % teaspoon salt Wash the rice thoroughly, drain, add the water and the salt, and let boil continuously until the cereal is tender and the liquid reduced down dry. Set in the outer boiler, or on the edge of the stove, and let steam for 15 minutes. Note. — It should be remembered that a wide saucepan has more evaporation- surface than a deep, narrow vessel, and that con- cuss LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 2I9 SCIENCE of FOOD and COOI^ERY sequently, the larger or wider the vessel in which the rice is cooked, the more water will be required, proportionately. WHITE RICE Cook the same as natural rice, except use i cup less of liquid than for the same amount of natural brown rice. BROWNED RICE Yi cup natural rice xyi cups boiling; water Put the rice into a small frying pan, and stir over the fire until a very light brown color. Add the boiling water, and cook the same as for steamed natural rice. CREAMED RICE Add sufficient hot cream, or milk and a little butter, to the above steamed rice to make it creamy but not too soft. Reheat and serve. ' BANANA RICE Slice two bananas into the above hot creamed rice. Coyer, let stand five minutes, and serve. STEAMED WHEAT I cup cleaned wheat 5 cups hot water ^ teaspoon salt Wash the wheat in several waters, and let soak overnight. Drain, add the salt and the hot water, and let boil over the fire fgr half an hour; then set in a fireless on a hot stone overnight. In the absence of a fireless, cook the same as steamed rice. STEAMED PEARL BARLEY I cup pearl barley 5 cups hot water , ; J4 teaspoon salt. Soak the barley in cold water overnight, drain, add the hot water and the salt, and cook the same as for steamed wheat. GRAHAM FRUIT MUSH 1 cup Graham flour i cup cold water 2 cups boiling water ' i cup dates or figs Scant teaspoon of salt 220 (USE LEVEL MBASUttEMENTS FOB ALL INGREDIENTS.) SCIENCE of FOOD and COOKERY Blend the Graham flour with the cold water, add the boiling water and the salt, and let cOok over the open fire until it thickens ; then set in an outer .boiler, and cook for an hour or rtiore. Wash and stone the dates, cut lengthwise into quarters, and add to the mush about lo minutes before serving. If dried figs are used, they should be steamed first, or else washed, sliced, and cooked with the grain. GRANO CEREAL WITH DATES 2 cups boiling water , i cup grano cereal 10 dates Sprinkle the cereal into the boiling water, and stir until thick. Add the stoned and quartered dates, mix, and serve with cream. EGGS Egg albumen (the white of t.z%) usually receives first consid- eration in the coolcing of eggs. Xhe white begins to coagulate at about 1 80" F. ; and if kept in the water at slightly below the boiling point for lo minutes, the white forms into a jelly-like consistency, and the yolk is partly cooked. Boiling water hardens the white; and if subjected to dry heat, it becomes of a leathery consistency. BOILED EGOS Let the eggs down into boiling water with a spOon, and boil 2^/2 to 3 minutes for soft, and 4' minutes for mediiim. Serve at once. Hard-boiled eggs should remain in the water for 20 minutes. POACHED EGGS Bring water to a boil in a saucepan, with a little salt to flavor. Break the eggs one at a time into a sauce dish, and let down gently into the hot water. Set where the water will keep just below the boiling point; and when the white is "set," lift out on a perforated spoon, and place on toastj or on a warm dish, and serve. SCRAMBLED EGGS Break 2 eggs into a bowl, add i tablespoon milk, and beat only slightly. Oil a frying pan, and when hot, add the eggs and a (USE LEVEL MEASXntEMBNTS FOR ALL INGREDIENTS.) 221 15 SCIENCE of FOOD and COOKERY sprinkle of salt, and scrape the bottom of the pan continuously with a silver spoon until the mixture is soft and jellied. Remove the eggs from the fire while they are softer than wished for serving, as they will continue to cook and harden after they are removed from the fire. If salt is added before eggs are partly cooked, it tends to give them a red color. SCRAMBLED" EGG WITH NEW TOMATO Scald and peel 2 medium sized ripe tomatoes, cut them into quarters, and put on the stove in a small covered saucepan. Add a little salt, and bring to a good boil. Turn them into a colander, and drain off the juice; then add i teaspoon vegetable butter, and- reheat. Have a skillet oiled. When hot, break in 2 eggs. Stir quickly, so they will cook evenly. When they are soft cooked, add the tomatoes, mix lightly, and serve on toast. STEAMED EGGS Oil a skillet, and when slightly hot, break in the eggs, and sprinkle over them about 3 tablespoons or more of water for every 2 eggs. Sprinkle lightly with salt, cover with a tight-fittirig cover, and cook over a medium fire until white over the top, like a poached egg, at the same time soft cooked. Remove, and serve immediately. JELLIED OR CODDLED EGG Put I pint of water into a small saucepan, and bring to a boil. Drop I egg into the water with a spoon, and set the vessel on the table for 7 minutes. Remove from the water and serve. If mfire eggs are added, the water must be increased in proportion. Like- wise, if the saucepan is wide-mouthed or broad, there must be more than enough boiling water to cover the eggs. The rule is a pint to an &^^ in a deep utensil. PLAIN OMELET Beat 2 eggs slightly. Add i tablespoon milk and a sprinkle of salt. Put 2 teaspoons vegetable butter in a (preferably round and hollow-bottomed) frying pan, and when quite hot, add the eggs, and keep them continuously in motion, by shaking the pan, or by constantly working with a silver fork as for scrambled tg%, at the 222 (VSE, LEVEL MEASUREMENTS FOB ALL INGREDIENTS.) SCIENCE of FOOD and COOKERY start. When the mass is soft cooked, let rest on the - fire as you pick up one side with a spoon or a fork, fold over to the other side, and turn out on a hot platter. Serve immediately. OMELET PUFF I egg I tablespoon milk Salt Beat the yolk until thick, a4d the milk, and mix well. 'Add a few grains of salt to the white, and beat until stiff. Fold the yolk, mixture into the white, and turn into a hot oiled frying pan. Put into the oven, and bake until barely set; then, while it is still in the pan, turn one half of the omelet over the other half by slipping a knife undei- one side and turning it over the other section; Invert on a hot platter, and serve at once. BREAD OMELET Make the same as omelet puff, except that J-^ cup fresh bread crumbs are added, after being moistened with sufficient cold milk to soften. Add the softened crumbs to the beaten yolk, and fold into the beaten white. . Bake the same as omelet puff. SANDWICHES ' ' In a family where lunches have to be ptit up, it is a very im- portant matter to know how these lunches. may be prepared in a wholesome manner. For- making sandwiches, the bread should be reasonably fresh, should be cut thin and even, and spread scantily with butter. Then spread filling on one slice, place the other slice over, and cut 'into desired size and style. NUT AND JELLY SANDWICH Add chopped walnuts to jelly, and spread on buttered 'bread. NUT BUTTER AND OLIVE SANDWICH Dissolve the nut butter with cold water to thick cream. Add chopped olives. Serve a leaf of lettuce and mayonnaise between slices if desired. NUT AND TOMATO SANDWICH Mash equal parts of nuttolene and tomato to a paste with a fork. Season. Serve with lettuce; leaf and mayonnaise. (USE LEVEL MEASUREMENTS FOB ALL INOEEDIENTS.) 323 ll^ SCIENCE ^ FOOD anct COOKERY EGG SANDWICH Chop hard-boiled eggs very fine, season with mayonnaise, and serve with lettuce leaf. BEAN SANDWICH Spread bean puree on buttered bread, using lettuce and mayon- naise dressing. v TOMATO SANDWICH Peel tomatoes, slice thin, and serve with mayonnaise. EGG AND TOMATO SANDWICH Scramble eggs soft. Add an equal quantity of stewed, drained tomatoes. Mix well, let cool, and use. DATE AND NUT SANDWICH Grind walnuts and dates through a mill. Season with lemon juice. HONEY AND NUT SANDWICH Use Yi cup honey, i tablespoon lemon juice. Add chopped walnuts to make stiff paste. / ' RAISIN SANDWICH Chop }i cup seeded raisins and ^ cup walnuts very fine. Add Ij4 tablespoons mayonnaise and i teaspoon lemon juice. Mix into paste, and spread on scantily buttered bread. NUT AND FRUIT SANDWICH Grind gqUal parts of steamed dried figs and seeded raisins to- gether through a mill, or chop fine. Add enough chopped walnuts - to spread nicely on iDread. Season with lemon juice. CUCUMBER SANDWICH Slice cucumbers thin. Add grated onion and salt to taste. Butter the bre^d thinly. Fill between slices with cucumber, lettuce leaf, and mayonnaise or salad dressing. PICNIC SANDWICH Put % cup tomato pulp and 2 teaspoons vegetable butter into a small saucepan, add salt to taste, and bring to a boil. Beat 2 eggs, and pour' in gradually the hot mixture ; then return it to the 224 (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) A tramp over tlie hills to make one's appetite keen. fire, and continue to stir until thickened slightly, but do not boil. Roll 8 white crackers fine, and add sufficient to make a mixture that will spread nicely. Let cool, and use as filling between thin , slices of scantily buttered bread. SAVORY EGG SANDWICH ^ 3 eggs i.^ tablespoons vegetable butter 2 tablespoons chopped onion Yi cup stewed tomato Put the butter and the onion into a small saucepan, and let simmer together to soften the onion. Add the tomato, and bring to a boil. Add the beaten eggs all at once, and continue to stir rapidly until soft scrambled and evenly cooked. Salt to taste, let cool, and use the same as for picnic sandwich. PIMENTO AND COTTAGE CHEESE SANDWICH Mix creamed cottage cheese with chopped pimento. Cut thin slices of white bread lengthwise of the loaf. Spread liberally with mayonnaise, then with a layer of the cheese mixture. Lay a slice (use level measurements for all ingredients.) 225 SCIENCE of FOOD and COOKERY of bread over this, and spread with mayonnaise, then with a layer of the cheese mixture. Repeat until you have a thickness of 5 or 6 slices (like layer cake). Cut and serve the same as layer cake. OLIVE AND TOMATO SANDWICH I cup chopped tomato Yz cup chopped ripe olives (thick pkrt only) Mayonnaise Mix the ingredients, and serve between slices of slightly but- tered bread. CELERY AND OLIVE SANDWICH Chop celery very fine, and add chopped olives in the proportion of 2 parts celery to i part olives. Season with mayonnaise, and make the same as above. OLIVE AND BELL PEPPER SANDWICH Yz cup finely chopped sweet pepper Y^ cup chopped ripe olives 2 teaspoons chopped onion Mayonnaise Mix and spread the same as above. SPINACH AND EGG SANDWICH I cup chopped cooked' spinach i teaspoon chopped onion 4 hard-boiled eggs chopped fine Mayonnaise Mix and spread the same as, above, CARROT AND PEAS SANDWICH I cup grated young carrot i cup cooked peas (drained) Mayonnaise or cream mayonnaise Mix, and spread slices of bread the same as above. I TARTAR SANDWICH Chop the following vegetables fine: green onion, cucumber, sweet pepper, celery, lettuce, and tomato (solid part). Press out 226 'USE LEVEL MEASUSEMENTS FOR ALL INGREDIENTS.) SCIENCE of FOOD aw^ COOKERY most of the superfludus water, and season with plenty of mayon- naise and chopped parsley. Serve between slices of bread, the same as above. STUFFED EGGS Put eggs into boiling water, ■ and let simmer for 20 minutes ; then drain and put into cold water. When cold, remove the shells, and split through lengthwise. Mash the yolks through a strainer, and season with finely chopped olives, sweet pepper or chopped pimento, and oil and lemon' juice or a little mayonnaise. Refill the whites with the yolk mixture, having them well rounded, and serve on lettuce leaves. ; ' (use level measurements for all ingreuients.) 227 Illlll XXI. COOKERY FOR THE SICK "Every seeker after health should he absorbed by the thought that I better health is possible." ' Most women can prepare a satisfactory meal for those who are well;. but when a member of the family succumbs to disease, then the question of feeding' becomes one of supreme moment. A nor- mal appetite in a state of health is more or less a safe guide to follow in the choice of foods best suited to the needs of the body. But in sickness, the appetite is so often perverted by disease con- ditions, that its cravings cannot safely be considered; therefore the patient should not be consulted as to his menu, nor should' conver- sation relating to his diet bc/ .carried on within his hearing. The ' physician in attendance has studied the symptoms, and is best able to determine what is required to meet the needs of the case. So far , as possible, let the element of pleasant surprise enter into the planning of the invalid's meal. Nervous patients espe- cially are likely to be depressed in the early morning; therefore the breakfast tray should be made as attractive as possible, by the use of a bright flower or two. Some important considerations in the pare and feeding of the sick follow: I. Appeal to the sense of sight. Foods that are pleasing to the sense of sight stimulate the flow of digestive juices, while disa- greeable sights and odors hinder J;he same. 228 (use level measurements for all ingredients.) SCIENCE of FOOD ancC COOKERY 2. Appeals to the sense of taste. All eating is influenced by the sense of taste; Some foods that might be easily digested if tastily prepared, m*y prove indigestible if repugnant to the patieint. 3. Temperature of food and dishes. The temperature of food served to the sick has a marked influence on the digestion. There- fore hot foods should be served as hot as possible, and cold dishes as cold as is consistent with digestion. If food must be carried some distance to a patient, devise means of keeping it hot en route. Heat cups and platters before using them to serve any food for the sick. 4. Quantity. Bring to the patient at each' meal only the quan- tity that is likely to be eaten, so far as can be judged. A large amount may so discourage a weak appetite that nothing will be eat^. The same thought applies in regard to too much decoration, for the ti-ay. As one has well said, "It is as much out of place to , send a large bouquet of flowers on a tray, as to serve a whole plum pudding." 5. Nutritive value of foods. The nurse should be a student of the classification of foods, their fuel value and digestibility, thus being able to regulate properly the rations for her patients. 6. Gruels. In the preparation of gruels from uncooked cereals, the rules for cooking all starchy foods should be observed. The dry grain should be ^dded to boiling water, and subjected to long, slow cooking. It should be carefully seasoned, and of a consistency to be taken through a siphon. Most gruels are made more pal- atable -by the addition of a little cream just before serving. In a few special cases, however, milk and cream would not be per- missible ; 'hence inquiry should be made of the physician in charge if there is any question about the case. Some patients, during the early stages of convalescence, have an abnormally large appetite, which, if not restricted, would lead to overfeeding, and thus prove injurious; while with others, the appetite needs to be stimulated. The best means of stimulating the appetite is good, wholesome food, well cooked and attractively served, ^yhile the invalid's meal should generally be of a simple nature, there should be the greatest (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 22g SCIENCE of FOOD ancC COOKERY daintiness in serving it; and an eflfort sliould be made to create a desire for food, to replace the distaste that often exists. The tray should be covered with spotless linen, and should not have the appearance of being overcrowded. If a small amount is served, have a small tray. INVALID RECIPES OATMEAL GRUEL , J4 cup oatmeal A few grains of salt 2 cups hot water Cream or milk if desired, Sprinkle the oatmeal into the boiling water, and let it continue to boil until it begins to thicken slightly; then set in a ' double ^'boiler, and let cook for 2 hours. Strkin through, a fine strainer, and dilute it 'with a little hot water if it is too thick. Reheat, and season with salt, and cream if desired. CORN MEAL GRUEL Put J4 cup corn meal into a small saucepan, and blend with J4 cup cold water. Add 2 cups boiling water and a few grains of salt, and proceed to cook and finish the same as oatmeal gruel. GLUTEN GRUEL Put 3 tablespoons gluten meal into a small saucepan, and blend with 4 tablespoons cold, water. Add i cup of boiling water, and let boil up well, or until of tjie desired consistency. Strain, ana season with a little cream, if admissible. GRANOSE GRUEL Crush 2 granose biscuits in a small saucepan, add 2 cups of boiling water, and let boil for a few minutes. Strain, and season the same as for gluten gruel. FLAKE GRUEL Add toasted rice biscuit or corn flakes to boiling water in a small saucepan, until of the desired consistency. Strain, and season the same as for gluten gruel. 2^Q (USE LEVEL Measurements for all ingredients.) SCIENCE of FOOD emd COOKERY CRACKER GRUEL Put 3 tablespoons cracker meal into a small saucepan, and blend with 4 tablespoons of cold milk. Add % cup of boiling milk, and let cook until of the desired consistency. Strain and serve. RICE GRUEL Wash . ^ cup of natural rice thoroughly, and drain. Add 3 cups of boiling water, and let boil gently until well done. Mash through a colander; then strain through a fine strainer, and season the same as for oatmeal gruel. BROWNED FLOUR GRUEL Blend 4 tablespoons browned flour with 5 tablespoons cold milk, > and make smooth. Add i cup hot milk, and bring to a boil. Add salt to taste, strain, and serve. WHITE FLOUR GRUEL Add gradually 3 tablespoons cOld milk to 2 tablespoons white flour, and mix until smooth and free from lumps. Add. i cup hot milk, and bring gradually to the boiling point ; then set in an 6uter boiler, and let cook for 10 to 20 'minutes'. Salt to taste, strain, and serve. BARLEY WATER , Wash y^ cup of pearl barley, and let soak overnight. Drain and wash thoroughly. Add i quart of water, and let boil gently until the barley is thoroughly done, and the liquid measures about ij^ cups. Serve plain, with sajt to taste, or with cream, as the case may require. RICE WATER Wash >^ cup natural rice, add 3 cups water, and let boil gently until well done. Strain lightly, and season the water with a little salt and cream, if admissible. TOAST WATER Cut 2 slices of bread about Yz inch thick, remove the crust, and bake in a slow oven until thoroughly dried and well ■ browned. Break into pieces, add i>4 cups of boiling water, cover, and let (OSE LEVEL MEASCKEMENTS FOR ALL INOBEDIENTS. ) 23I SCffiNCE 9^ FOOD and COOKERY :^ stand I hour. Squeeze through a cheesecloth, reheat, and serve plain, or season with a little cream, or as directed by the one in charsre. ^ FLAXSEED TEA Wash % cup of flaxseed thoroughly, drain, and add 3 cups 9f boiling water. Let boil gently until well done, which will require from I to 2 hours. Drain, and season the liquid with lemon juice and a sprinkle of salt. A little sugar may be needed. BRAN TEA No. 1 To clean, uncooked bran, add water at a temperature of -120° F. Cover, and set on the back of the stove to draw for 6 hours, being careful that it does not get hot. Strain, and serve plain, or sea- soned with a little rich cream. If cold water is used in' the place of warm water, the bran should be allowed to soak overnight. Strain and serve immediately. BRAN TEA No. 2 Wash a good grade of potato parings, add cold water, and let simmer very slowly for 2 to 3 hours, using great care that they do not cook, except enough to extract the salts. Strain, mix with the bran tea, and serve. VEGETABLE WATER Wash 2 bunches of spinach, or other tender green vegetable tops, in several waters. Add 2 carrots, scraped and sliced, 2 tur- nips, 2 green onions, 2 parsnips, or salsify, and a little cabbage. Cover with plenty of cold water, add salt to taste, and. bring gradually to a boil. Let boil gefttly for 2 or 3 hours, or longer, if convenient, then drain well. Salt to taste, and serve plain, or with chopped parsley and soup royale. (See also page 124.) VEGETABLE BROTH (Special) 2 cups thinly sliced raw potato J^Vup thick cream (or I • I cup sliced bleached lettuce beaten egg) I stalk celery ^ teaspoon salt I sprig parsley 2 beet leaves (if at hand) I teaspoon chopped green onion 4 cups cold water Slice or chop the vegetables fine, add the cold water and the salt, and let boil slowly for 30 minutes or more. Cook the cream 232 (use level measurements for all ingredients.) SCIENCE of FOOD and COOKERY down in a skillet or a saucepan until the free fat separates and the albumen turns a light golden brown color. Remove from the fire, and pour ofiE as much of the free fat as possible. Break up the vegetables slightly, with a spoon, but do not mash, and drain care- fully into the browned cream. Bring to a boil, salt to taste, and let simmer slowly for lo or 15 minutes; then strain, skim well, and serve with small toasted crackers. When egg is used in the place of cream, heat 2 tablespoons of vegetable fat in a saucepan, and add the beaten egg. Stir constantly until all the small par- ticles are a. light golden brown; then use the same as the browned cream albumen. HOT MALTED MILK Put a heaping tablespoon of malted milk into a small saucepan or an earthen pot. Add enough warrh water to mix to a perfectly smooth paste. Add boiling water sufficient to make a, cupful, mix well, and serve immediately. ALBUMENIZED WATER White of I egg ^ cup water Stir the white of the egg (using a silver fork), that the al- bumen may easily dissolve as the water is added gradually. Add , a few grains of salt, strain, and serve. LEMON ALBUMEN White of I egg Chipged ice I tablespoon lemon juice J^ glass water Put the white of the &%% and a little chipped ice into a glass. Beat slightly with a fork, to break and coagulate the egg. Add lemon juice and water, mix. well, and serve. ALBUMENIZED MILK I cup cold milk 5^ teaspoon sugar White of I egg A, sprinkle of salt Vanilla flavor Whip the white of egg slightly with a silver fork, add the milk and other ingredients, mix well, strain into a glass, and serve. (USE LEVEL MEASUREMENTS FOR ALL INOREDIENTS. ) 233 SCIENCE of FOOD ancC COOKERY JUNKET 1 pint milk about ioo° F. A sprinkle of sugar Yz junket tablet i teaspoon cold water Vanilla flavor to taste Dissolve the tablet in the cold water, mix all the ingredients, and let stand in a warm place until set. LEMONADE 2 tablespoons lemon juice i tablespoon sugar Yi, cup water Mix the lemon juice and the sugar, add cold water, strain, and serve. EGG LEMONADE I egg 2 tablespoons lemon juice 54 cup cold water i}4 tablespoons sugar _ A sprinkle of salt Beat the egg thoroughly, add sugar, salt, and lemon juice, and mix. Add the water gradually, stirring constantly. Strain and serve. ORANGE ALBUMEN Yi cup orange juice Ya cup crushed ice Yi tablespoon sugar White of i egg A few grains of salt Beat the white of ^%% with a silver fork, add orange juice, salt, and sugar, and strain over the crushed ice. LEMON WHEY 1 cup milk Ya cup lemon juice Add lemon juice to milk, and inix. Let stand lo minutes, or until it curdles. Strain through cloth, and serve. CREAM EGGNOG I egg, separated A sprinkle of sugar Yi cup thin cream 4 or S drops of vanilla flavor Beat the yolk until light-colored and foamy. Beat the white stiff. Add the sugar, the vanilla, and a speck of salt to the beaten yolk. Then mix in the cream, and fold into the beaten white of the egg, reserving a spoonful of white for the top of the glass. 234 (USE LEVEL MEASUREMENTS FOR ALL INGREDIEl^TS. ) SCIENCE if FOOD ancT COOKERY FRUIT EGGNOG Yi cup grape juice or prune juice i egg separated A sprinkle of sugar if needed Beat the egg the same as for cream eggnog. Add the fruit juice to the beaten yolk, and sugar if needed, and mix well. Fold into the stiffly beaten white of egg, and serve the same as cream eggnog. A tablespoon of rich cream added to the beaten yolk will add to the palatabiHty and also to the caloric value of fruit eggnog. ORANGE EGGNOG Yz cup orange juice / i tablespoon ricK cream I teaspoon sugar I egg separated Beat the yolk the same asi- for cream eggnog. Add the cream and the sugar, and beat; then add the orange juice, fold into the stiffly beaten white of egg, and serve the same as cream eggtiog. DRY EGGNOG 1 egg separated i tablespoon blackberry juice 2 teaspoons rich cream or sweetened lembn juice A sprinkle of salt Beat the yolk the same as for cream eggnog. Add the cream, and beat; then mix in the sweetened fruit juice, fold into the beaten white of &^g, and serve. BAKED BANANA No. 1 Select firm, not overripe bananas, put them into a hot oven -without removing the skins, and bake until the skin is dark and they begin to burst. Serve at once. BAKED BANANA No. 2 Removd the skins from firm bananas, lay in an oiled baking pan, and pour over- them nearly enough lemon, sauce (page i6o) to cover them. Bake until tender and slightly browned. Water and lemon juice may be used in the place of lemon sauce, but are not quite so good. (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 235 ^ XXII. DIET IN DISEASE By Dr. Lavina Herzer Instructor in Nutrition and Cooking at Loma Linda Sanitarium "Dainty and appetizing food for the sick." The diet prescribed for patients' who are very ill, is usually altogether liquid, such as fruit juices, milk, gruels, broths, eggnogs, and ices and ice cream; while a less rigid diet, known as "light diet," or convalescent diet, consists of such nutritious and^ easily digested foods as soft cooked eggs, cream tbast, flakes and cream, oatmeal and cream, broths, etc. There is no specific food cure. We can only give such foods as will furnish Nature with proper materials for building up the body resistance, and withhold such substances as would hinder her in her work. In nearly all cases of illness, the individual is less active, the digestion suffers more or .less, and the appetite is poor. For this reason, all foods should be . simple and easily digested. "Special diet" includes certain dietary formulas suitable in particular diseases in the treatment of which diet plays a very important part. A few of these are given in the following lists: Acute infectious diseases : influenza, measles, pneumonia, mumps, whopp- ing cough, scarlet fever, typhoid fever Gastric disorders: low acidity, high acidity, ulcer of the stomach, car- cinoma (cancer) of the stomach Intestinal disorders: constipation, colitis (chronic), diarrhea Tuberculosis , Diabetes Nephritis Anaemia DIET IN THE ACUTE INFECTIOUS DISEASES In the acute infectious diseases of short duration, a strictly liquid diet is usually indicated if there is fever present. Influenza. — During the height of the fever, use a liquid diet ; and as the fever abates, gradually add some of the soft .foods, such 236 (use level measurements for all ingredients.) SCIENCE of FOOD and COOKERY as cream toast, well cooked cereal and milk or cre^m, soft cooked eggs, flakes and cream, etc. The diet during convalescence should be very nutritious and easily digested, so that strength may be regained as rapidly as possible. ^ Measles. — The dietetic treatment for measles is similar to that for influenza. Pneumonia. — Cold liquids in abundance aid in lowering the temperature and increase elimination. Avoid effervescent drinks. During convalescence, a very nourishing diet is indicated. Mumps. — Liquid or semiliquid of bland foods. Avoid acids. Anaemia is likely to follow, hence the articles listed as high in iron should be added as soon as possible. Whooping Cough. — There is always a great loss of weight, due partially to vomiting. Always replace a meal lost soon after it is taken. Give nourishing, easily digested foods listed under semisolid diet. Scarlet Fever. — Give plenty of cold liquids. Milk is the stand-by in these cases. It may be modified by cereal water, lime- water, or infant foods. Children seldom tire of it. Fruit juices and lemonade are used also. The most dreaded complication is inflammation of the kidneys, which may develop late in convales- cence. Therefore it is very important to keep the child on a bland Miet' throughout the course of the disease. Especially avoid pro- . teins, as eggs, meat, meat broths, etc. Use salt sparingly, and gradually return to a normal diet. Typhoid Fever. — Typhoid fever is caused by the entrance of the bacillus typhosus into the intestinal tract. The disease is largely- spread by filth, flies, food, and fingers. Very careful disinfection and screening should be practiced in all cases, in order to avoid spreading the disease. All food left uneaten by the patient should be burned or buried. The dishes should be kept separate, and boiled for five minutes after each meal. In this condition, there is .an increased expenditure of energy, due to the presence of bacteria in the intestines. For this reason, the typhoid patient will require as much food as if doing a moderate amount of muscular work. The tendency at the present (USE LEVEL MEASUREMENTS FOE ALL INOREDIENTS. ) 237 16 SCIENCE of ¥OOD and COOKERY time is away from the starvation diet formerly practiced. The leading authorities advocate giving the patient as much easily digested food as he can properly assimilate. This will va:ry with the condition of the patient. If the appetite can be fostered, a great deal is gained. Variety in the meals and in the manner of serving, also proper attention to keeping the teeth and the mouth in a cleanly condition, will aid in this matter. Carefully avoid overfeeding, which may cause indi- gestion and defeat its own end. ■ In giving a liquid diet, feed every two or three hours during the day, and every four hours during the night, unless otherwise instructed. The following is a partial list of' foods irlcluded: LIQUID DIET Milk boiled, cold, hot, malted. Soups (well strained) skimmed, or pancreatized. Albumen water buttermilk, yogurt, whey Eggnogs Milk modified by adding water, |''°*^. . limewater, mineral waters, Ice"criam"(little sugar) cream, cereal coflfee, in- Fruit ices fant foods Malted nuts Gruels from all cereals (well Meltose strained) Lactose for sweetening drinks Diastase may be used to digest partially the starch in gruels. The caloric value of liquid foods may be increased by the addition i of cream, white of egg, or whole egg. SOFT, SEMISOLID, OR SEMILIQUID DIET » Toast, softened in milk' or soup Junket Eggs, soft cooked or raw Gelatin Breakfast cereals, well cooked, 'A ^'lY^luce and strained unless very gP^^^ hZlr,^ ""^ . Prune puree Soups (stramed) Blancmange Baked and mashed potato Cereal and milk puddings DIET IN GASTRIC DISORDERS A few simple suggestions that apply in all cases of digestive disturbances follow": 1. Food should be thoroughly masticated. 2. Meals should be taken at regular intervals, 'in moderate quantities. 238 ■ (use level measurements for all ingredients.) SCIENCE g^ FOOD and COOKERY 3. No food whatever should be taken between meals. 4. The food should be fairly concentrated. 5. Meals should not be taken when the patient is fatigued. 6. Avoid a large variety at one meal. Use no more than three or four articles at a meal. Get a variety at different meals. 7. Drink fluid one hoiir before or three hours after meals. 8. Take daily systematic exercise in the open air. 9. Take a daily bath. Keep the bowels open. 10. Use reason in choosing your food, and then forget about it. 11. Avoid worry. ARTICLES TO BE AVOIDED IN ALL CASES 1. Rich soups, gravies, and sauces 2. Strong condiments 3. Fresh soft breads of all- kinds 4. Griddlecakes 5. Pastry of all kinds 6. All jams, jellies, sweet puddings, and candies 7. Sugar in all forms, especially with milk 8. Raw vegetables, except the finer ones 9. All coarse, heavy vegetables, as beans, sweet potatoes, boiled turnip, cabbage, etc. 10. Large amounts of fat 11. Game of all kinds 12. All smoked or canned meats, shellfish,- etc. 13. Stews, hash, etc. 14. Cheese of all kinds, except cottage cheese 15. Very acid or very sweet fruits, also dried fruits and nuts 16. Tea, coffee, cider, chocolate, and tobacco Low Acidity. — The meals should be separated sufficiently that the stomach may empty itself and have time for rest. The diet should not be too bland, as that would fail to stimulate gastric secretion. It may be best to begin with partially predigested foods, as malted foods, pancreatized milk, dextrinized cereals, etc. The following foods are adapted to these cases : Stale whole wheat bread, toast, zwieback, crackers, etc. The finer vegetables, as squash, tomato, etc., also vegetable purees Fats in small amounts, as cream, butter, olives, olive oil, etc. Eggs simply cooked without fat Fruits cooked or raw, especially oranges, lemons, and grapefruit Buttermilk, yogurt, cottage cheese, skimmed milk Desserts, the simplest only The presence of protein food in the stomach tends to stimulate gastric Secretion. Avoid drinking at meals, as that dilutes the gastric juice. Avoid all fresh breads and rich, fatty foods. (use level measurements for all inqredibnts.) 239 niirninu;*!* SCIENCE s^ FOOD and COOKERY High Acidity. — Use proteins in normal amounts. Increase the fats. Use salt sparingly. Avoid all highly seasoned savory foods. Use a diet similar to the one recommended for ulcer of the stomach. Ulcer of the Stomach. — Milk is one of the best foods for this condition. In some instances, it may need to be diluted. Fresh sweet buttermilk, ice cream (with very little sugar), cottage cheese, butter, olive oil, etc., are excellent. The following also are suitable : The fine cereals well Cooked Any of the prepared cereals, as granose flakes, puffed wheat, etc. Gruels Browned rice Granose and rice biscuit Stale white bread White zwieback Infant foods - Milk soups (strained) PurSe of peas, spinach, corn, and squash Milk-cereal puddings, plain custard, prune whip, date whip, cream eggnog Mild fruits and fruit purees j Avoid condiments, savory dishes, sweets, acid fruits, raw fruits, all coarse foods, worry, excitement, fatigue. The latter pf-ecautions are especially important in this condition. Rest before and after each meal is helpful if the rest cure cannot be taken. Carcinoma (Cancer) of the Stomach. — The food should be concentrated, nonTirritating, and in an easily digestible form. Milk in any form is a very important article of diet. Cereal may be cooked in milk; or toast soaked in milk may be used. Sour mflk, or one of the artificial preparations, as yogurt, is recommended by authorities on the subject, as it forms a smaller curd in the intes- tines. In severe cases, milk may be predigested. The bread used should be stale or toasted. Vegetables are best in the form of purees. Fats should be given sparingly. Eggs may be used soft cooked or raw. Only the bland fruits should be taken, as pears, baked sweet apple, prune puree, etc. Plain puddings may be used; also ice cream. Avoid condiments, sweets, fried foods, pastry, all rich fatty foods, all irritating foods, acid fruits and vegetables, large amounts of fat, 2^0 (^^^ LEVEL MEASUREMENTS FOR ALL INCREDIENTS.) SCIENCE of FOOD and COOKERY In all the late stages, the patient's appetite may as well be gratified, as far as possible. Rectal feeding may give relief when the stomach refuses to digest the food. DIET IN INTESTINAL DISORDERS The disorders considered under this heading are not really diseases, but symptoms resulting from various conditions. Never- theless, because of the frequency with which they occur, and the important part played by a proper diet, they ^re included in this chapter. Constipation. — There are many causes of constipation, some of them having little reference to diet ; but many cases are closely related to the amount and kind of food ingested. Some of the most common causes that ought to be mentioned are: 1. The use of too concentrated diet, which includes the use of refined and demineralized cereal products, flesh foods, etc. 2. Irregularity in meals. , 3. Insufficient fats. 4. Insufficient amount of food. 5. Hurry, worry, and straih. 6. Neglect to. answer nature's call. Other rational treatment should be employed, such as exercise, bathing, etc., besides a laxative diet. Some foods that will aid in increasing peristaltic action of the intestines are: • All whole meal cereals Ripe olives All whole meal breads GHve oil Bran, and bran preparations Cream Raw vegetable salads Yogurt Nuts Buttermilk Agar-agar, plain or in fruit gelatin Butter Honey Molasses All fruits, both fresh and cooked, are excellent, especially prunes, figs, and dates; also cooked vegetables, preferably onions, corn, and spinach. Colitis, Chronic. — The principal symptoms of chronic colitis are gas on the bowels, mucus in the stool,, nervous depression, and frequently abdominal pain. The gas and the mucus are the results (use level measurements for all ingredients. ) 241 SCIENCE of FOOD and COOKERY of irritation of the mucous membrane, which is aggravated by tlie use of certain foods, as berries, because their seeds are sharp; coarse vegetables, because of the large amount of cellulose; the skins of fruits, for the same reason; acids, etc. The first step in the treatment, therefore, would be to avoid any foods that would irritate the intestinal tract. The followmg is a list of foods that usually give trouble under these conditions : Fruits, especially raw Coarse vegetables, ^specially raw Acids ' Cooked vegetables, as potatoes. Nuts turnips, beets, etc. Sweets Oatmeal All coarse cereals A browned flour gruel made with milk, or cream toast, to begm with, will relieve an inflamed intestinal tract, with the accompany- ing gas. In a large number of cases, very good results have been secured by the use of well cooked prunes, or prune pulp, served with rich cream. The fat of the cream serves to neutraUze any acid contained in this mild fruit; and with the cessation of gas, the unpleasant symptoms readily disappear. Additional foods that may be used are corn flakes and cream, browned rice with cream, cream soups, stale bread, etc. As the symptoms pass away, return gradually to a normal diet. Diarrhea. — If the condition is at all severe, the patient should be put to bed. Avoid all laxative foods. In mild cases, the fol- lowing foods may be used: Gruels well strained Macaroni Milk or cream toast Milk and cereal puddings Soft cooked eggs Custards Cream soups Blancmange Dry toast, zwieback, crackers, and stale bread of fine flour Avoid all fruits, vegetables, fried foods, and sweets. In severe cases, use the following: Browned flour gruel Blackberry juice White flour gruel Raw egg albumen Boiled milk Pancreatized milk 242 (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) SCIENCE gf FOOD » SCIENCE 8^ FOOD and COOKERY ment of meat and fish included in the original), which has been used by well-known authorities on the subject, is most convenient. FOODS ARRANGED APPROXIMATELY ACCORDING TO CONTENT OF CARBOHYDRATE Vegetables (fresh ob canned) 5 per cenf^ 10 per cent^ 15 per cent 20 per cent Lettuce Tomatoes String beans Green peas Potatoes Cucumbeis Brussels Pumpkin Artichokes Shell beans Spinach sprouts Turnip Parsnips Asparagus Water cress Kohl-rabi Lima beans. Bhubarb Sea kale Squash canned Boiled rice £iu}ive Okra Beets Boiled Marrow- Cauliflower Carrots Sorrel Eggplant Onions Sauerkraut Cabbage Green peas. Beet greens Radishes ' canned Dandelion Leeks greens String beans, Celery canned Mushrooms Broccoli Swiss chard Artichokes, canned Fruits Watermelon Raspberries Plums Ripe olives Strawberries Currants Bananas (20 per cent fat) Lemons Apricots Prunes Grapefruit Cranberries Pears Peaches . Apples Pineapple Huckleberries ' Blackberries Blueberries Gooseberries Cherries Oranges Nuts Butternuts Pignolias Brazil nuts Black walnuts Hickory nuts Pecans Filberts Almonds Walnuts (English) Beechnuts Pistachios Pine nuts Peanuts UO per cent Chestnuts Other foods allowed are eggs, milk, cream, yogurt, buttermilk, cottage cheese, olive oil, salad oil, cereal coffee; bran bread made without flour; bread, sticks, and noodles, made with gluten flour; soy bean and almond meal; lemonade, plain, or sweetened with sugar substitute (coal tar preparations) ; and occasionally potato. 2 Reckon the average carbohydrates in a mixture of vegetables of the 5 per cent group as 3 per cent; of tlie 10 per cent group as 6 per cent. (UjSB LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 345 SCIENCE of FOOD and COOKERY DIET IN NEPHRITIS In this condition, there is difficulty in getting rid of the waste products, especially the nitrogenous waste. We therefore seek to provide a diet that will not overburden the eliminative organs. In acute cases, a milk or milk and cereal water diet is indicated. As the symptoms subside, other bland foods may be constantly added. In chronic cases, the following list of foods may be useful : Milk soups Flakes Potato Milk gruels Tapioca Onion Buttermilk Junket Cauliflower Yogurt Macaroni Lettuce Cream Stale bread Spinach Malted milk Toast Celery Butter Crackers Water cress Olive oil All cereals well Vegetable gelatin cooked, except oats , DIET IN ANEMIA (Secondary) Ansernia may follow any prolonged illness, or hemorrhage, and may be present in many of the chronic diseases. In the ordinary case of secondary anaemia, the blood is deiicient in corpuscles, coloring matter, and other constituents. Because of the poor blood supplied, the digestive juices are weak and scant. Constipation often complicates, and should receive prompt attention, as the re- moval of waste products is especially iinportant. Plenty of fresh air, sunshine, and sleep- are very, essential factors. The following is a list of foods that are rich in mineral and blood-building elements. The foods given are especially rich in iron, and are arranged in order, beginning with those highest in this mineral. FOODS HIGH IN IRON (Compiled from Various Sources) Spinach Bran Lettuce Dandelion greens Beans, dried Carrots Swiss chard Peas, dried Beets Water cress Entire wheat Onions Tomato Almonds Bananas String beans Oatmeal Celery Cabbage Prunes, dried Potato Strawberries Raisins Apples Egg yolk Sweet corn Oranges 246 (USE LEVEL MEA8UKEMENTS FOR ALL INGREDIENTS.) XXIII. FRUIT ICES, ICE CREAM, SHERBETS "Youth perpetual dwells in fountains, Not in flasks, and casks, and cellars." Fruit ices and ice cream are often recommended by physicians for particular cases. The following suggestions on the use of ices and ice cream, by a physician of long practical experience, will be a help to the nurse or the mother: "Fruit ice is a very useful article of food for those who are suffering with a gastritis where there is an absence of hydrochloric acid. It has the effect of reducing the inflammatory condition, and at the same time supplies the patient with nutrition. It is not a good plan to take fruit ice in connection with a large meal, as it lowers the temperature of the stomach, and the latter cannot per- form its functions until it has reached its normal temperature again. "Ice cream is a useful article of food for a person who is suf- fering with gastric ulcer and inflammation of the stpmach, due to excess of hydrochloric acid, as it is both nutritious and cooling to the stomach. "The combination of sugar and milk does not seem to do any particular damage under these conditions, for the large amount of hydrochloric acid seems to neutralize any evil effects. The ma- terials used should be of the best quality, for frequently we have, severe ptomaine poisoning from eating an inferior quality of ice cream." LEMON ICE J4 cup lemon juice I cup water Scant H cup sugar Boil the water and the sugar together for a few minutes, re- move from the fire, add the lemon juice, cool, strain, and freeze. Use about 3 parts of crushed ice to i part of salt, as too much salt makes a coarse-grained ice. The beaten white of an egg may be added after the ice is partly frozen, if desired, and then the freez- ing continued until the mixture is firm. (USE LEVEL MEASUREMENTS FOB ALL INGREDIENTS.) 247 SCIENCE g^ FOOD and COOKERY GRAPEFRUIT ICE Yi cup grapefruit juice i cup water About Yi cup sugar Prepare and freeze the same as lemon ice. STRAWBERRY ICE I box ripe strawberries Juice of i lemon Juice of I orange i cup sugar I cup water Wash and stem the strawberries, and crush in a bowl with the sugar. -Let stand i hour; then add the fruit juices and the water, and mix well. Strain and freeze the same as for lemon ice. STRAWBERRY SHERBET Prepare the fruit and the juices the same as for strawberry ice, and put directly into the freezer without straining. Freeze until partly stiff; then add the white of an egg, or a^beaten whole egg, and continue to freeze until firm. ORANGE ICE I cup orange juice i cup sugar I egg 2 cups water 2 tablespoons lemon juice Beat the egg slightly, add the rest of the ingredients, and freeze. APRICOT ICE I cup stewed apricot pulp J^ cup water * 3 tablespoons lemon juice Sugar to taste Stew the apricots with enough sugar to sweeten. When cool, mash through a fine colander, add lemon juice and water, and freeze. A little additional sugar may be required. APRICOT SHERBET Double the proportions in the above recipe, and when partly frozen, add the white oif an egg, or a beaten whole egg, and con- tinue to freeze until firm. When in season, use fresh apricots,' pared, mashed fine, and sweetened to taste, in the place of the cooked fruit. 248 (MS^ LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) SCIENCE of FOOD ancT COOKERY PEACH SHERBET To 2 cups of peach pulp (preferably fresh) add the juice of, 2 oranges and i Ipmon, i scant cup sugar, Yz cup water, and i egg white or a beaten whole egg. Mix, and freeze the same as for apricot sherbet. GRAPE SHERBET 2 cups grape juice y^ cup sugar or honey 3 tablespoons lemon juice i cup cream Blend the juices and the sugar or honey, and turn into the freezer. When partly frozen, add the cream, and continue freezing until firm, i slightly beaten egg may be used in the place of the cream, when cream is unobtainable. ICE CREAM No. 1 r cup cream . i cup milk Yi teaspoon vanilla flavor Use a minimum of sugar or honey for sweetening, and freeze the same as for sherbet. ICE CREAM No. 2 2 cups hot milk l egg I tablespoon flour A sprinkle of salt Vz cup sugar or honey 2 cups thin cream I teaspoon vanilla flavor Mix the sugar and the flour together, add a sprinkle of salt and the egg slightly beateia, and blend well. Add the hot milk gradu- ally, stirring as it is being added, and continue to stir over the fire until the egg is cooked, but do not boil. Remove from the fire, and let cool. Add the cold cream and the flavoring, strain, and freeze. (use; level MEASUKEMBNTS for all INQREDIENTB.) 2^9 XXIV. PRINCIPLES OF CANNING AND PRESERVING "And nature does require her times of preservation, which perforce I . . . must give my tendance to." All kinds of fruit and most vegetables can be preserved in cans or in glass jars by methods easily applied in the home. Dur- ing the past few years, much experimental work has been carried on by worthy organizations and clubs, in an effort to perfect an all-round, satisfactory home-canning method, — one that is simple to understand, easy to follow, and does not require expensive equipment to make it successful. So far there are three methods being used, and the good points as well as the weak points in each become manifest as we study them. 1. The hot-pack or open-kettle method, cooking in a kettle the foods to be canned, either in their own juice or in a sirup,' then sealing them in sterilized jars. This method is successful for acid fruits and acid vegetables, but will not do for non-acid products^ such as corn, peas, beans, etc. It is also difficult to retain the shape and color of the products canned in this way. • 2. The three-day intermittent method has also been used in canning vegetables. It consists in packing the uncooked products in sterilized jars, filling the jars with water or sirup, putting the lids in place, placing the jars on a rack in a boiler, filling the boiler with water' to cover the tops of the jars, and letting the water boil around the jars for i hour. The jars are then set aside for, 24 hours. The next day, they are placed back in the vessel, and cooked in boiUng water for i hour again. They are then set aside for 24 hours more, and the cooking is repeated the third day, which completes the process. The first boiling destroys the bac- 250 ("^^ LEVEL MEASUREMENTS FOB ALL INGREDIENTS.) I IIM ■■■■■■*»> SCIENCE of FOOD and COOKERY teria, but not the spores, or seeds. As soon as the jars cool, these spores germinate; and the boihng on the second day kills this crop of bacteria before they have had time to develop spores. Boiling on the third day is not always necessary, but is a prevention against possible growths. While the theory back of this method is absolutely correct, so far as the keeping qualities of the food are concerned, the three days' cooking is too much cooking for many foods, as it destroys both the color and the flavor. Moreover, it is a long and tedious work; and in the use of glass jars, the prolonged cooking weakens the seal. While the above method is a sure one, especially when sealed tins are used, the same results may be obtained by a inuch quicker method, and with keeping qualities fully as good. 3. The cold-pack method seems to have overcome all the objec- tions in the foregoing methods, besides presenting new and tried theories. This method simply consists in packing uncooked foods in jars, then cooking them in the closed jars for a given length of time, figured out as best suited to each food. All foods do not need to be and should not be cooked the same length of time, and herein is where the cold-pack method is mo^t successful. Foods are sterilized, and their flavor and color best retained, when definite time-tables are followed, which have been developed after much experimenting. In carrying out the cold-pack method, the pro- cedure is made easy by observance of the following six steps : 1. Preparation. — The materials are cleaned, pitted, peeled, or sliced, to make them more attractive, and to avoid preserving useless material. 2. Blanching. — This means to parboil, or scEild a given length of tinie, which varies from i to 15 minutes, depending on the kind of product. For berries and soft fruits, the blanching is omitted. After washing the fruit or vegetables in cold water, as if to cook and serve, put into a cloth bag, and drop into boiling water for the required length of time, counting the time after boiling begins. ' 3. Cold Dip. — Lift the bag of vegetables or fruit from the boiling water, and immediately plunge into cold water, lift, and (DSE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 2SI SCIENCE Bulletin California State Board of Health, June, 1918. 2^8 (USE LEVEL MBASUREMBNTS FOB ALL INOaEDIENTS.) SCIENCE gf FOOD ancf COOKERY In substituting for one cup of wheat flour, use the following measurements. Each is equal in weight to a cup of flour ; thus, for each cup of wheat flour, use the amount of substitute given in the table. Barley ij^ cups Potato Flour J4 cup Buckwheat }i cup Rice Flour % cup Corn Flour scant i cup Rolled Oats i54 cups Corn Meal (coarse) % cup Rolled Oats (ground in food • Corn Meal (fine) scant i cup chopper) ij^ cups Cornstarch ^ cup Soy Bean Flour % cup Sweet Potato Flour i}i cups SUBSTITUTE COMBINATIONS Better results are obtained by the use of two substitutes to- gether, than by the use of one alone. Some good combinations are: Rolled oats (ground) and corn flour Buckwheat flour and potato flour Barley flour and rice flour Soy bean flotir and corn meal Peanut floUr and sweet potato flour SUGAR SUBSTITUTES As substitutes for sugar for cooking purposes, corn sirup, molasses, glucose, maple sugar and sirup, and also honey come in for their share of usefulness. The question arises in the mind of many a housewife as to how much of these diluted sugars should be substituted in pustomary recipes. For this reason, the following facts may be of interest. Corn sirup and maple sirup are not so sweet as sugar, and when used .to replace it, should be increased from one half to two thirds. For instance, if a recipe calls for i cup of sugar, use as substitute ij4 to i^ cups of sirup. In this case, allowance must be made for the increase in liquid. Every cup of sirup furnishes J4 cup of liquid; therefore for every cup of sirup that is substi- tuted for sugar, reduce the original amount of liquid in the recipe % cup. Unless such allowance is made for the liquid that the sirup adds, an extra amount of flour is needed to obtain the neces- sary thickness to the batter, and a poor product is likely to result. In using molasses and brown sugar, no change need be made so far as amounts for sweetening purposes are concerned,^ because (use level measubements for all ingredients.) 26g. 18 SCIENCE of FOOD and COOKERY what these lack in sweetness is largely made up in flavor. How- ever, the same allowance must be made for the liquid as when sirup is used. Glucose is best when used with part sugar, say Yz sugar to Yz glucose by measure. When used thus, it is suitable for canning purposes, also for the making of sauces, etc. Honey, one of the most staple sweetenings in the world, and probably the longest used, has not been in very common use for cooking purposes. Its sweetening power is about the same as that of sugar, and it should be used in the same proportion as white sugar, except that one fourth less of liquid should be used in a recipe with honey than with sugar. Honey is best adapted for table use; and for this purpose, it had better replace white sugar entirely. 270 (use level measurements fob all ingredients.) SCIENCE of FOOD and^ COOKERY ADDITIONAL RECIPES ^^?t-c.*^>u/ ^^^^^^-^fei^ (use level measukemekts for all ingredients.) 271 SCIENCE of FOOD and COOKERY ADDITIONAL RECIPES 272 (USB [.EVGL MEASUREMENTS FOR ALL INGREDIENTS.) SCIENCE of FOOD and COOKERY ADDITIONAL RECIPES (use level measurements for all ingredients.) 273 INDEX "Finding the where of the what." Acids and starches .'. . . y^ Adaptation of food 93 Agar-agar 201 Albumenized milk 233 Albumenized water 233 Anamia (secondary) 246 Apple dumpling, baked 207 pie 203 snow 193 Apricot butter 258 Apricots, stewed dried 192 Artichokes 173 Artificial stimulants 82 Asparagus, new 163 with peas 163 Backbone of the meal 87 Baked dressing 133, 134 Baking powder 1 1 1 Balancing the food S3 Banana, baked 235 cream pie 205 rice 220 Barley, pearl 220 water 23-1 Bean and macaroni pie 143 and macaroni stew 141 and potato pie 142 frijoles with rice 146 loaf, ribbon ISS patties 155 puree, browned 154 puree of brown 126 Beans, brown, with mint sauce . . 156 Lima, baked 154 Lima, green 171 Lima, stewed 154 soy, and rice loaf 156 soy, and rice patties 156 soy, stewed ; . . 156 string 162 with dumplings 143 with noodles • 142 Beets, see Vegetables Beriberi 16 Blancmange 196 Blood-building foods 246 Body-regulating substances .... 15 Body's internal defenses 31 Bran ig biscuit 106 274 Bran-fruit puffs US Bran tea 232 Brazil nut sauce iS9 Bread 98 Bread, batter 113 aerated oatmeal gems 114 aerated wheat gems 114 bran-fruit puffs 115 corn bread 115 corn cake 1 16 corn dodgers 116 corn meal puffs 113 diabetic puffs lis hot cakes 117 johnnycake 1 16 pancakes, sodaless ,117 pop-overs 114 raisin puffs .114 wheat gems 113 wheat puffs 113 Bread croutons 26s custard pudciing . . . .' 195 Bread, fermented 105 bran biscuit 106 corn bread, raised 108 diabetic bread no entire wheat 13, 33, 3s, 87, los fruit bread 106 gluten biscuit . . . . r-. no Graham bread 106 Graham buns 107 Parker house rolls '. . 108 quick method 109 rye bread 107 shortcake 109 steamed brown bread 109 zwieback . •. in Bread making, principles of .... 100 Bread, unfermented in Bread, unfermented dough ..... 117 buckwheat sticks 120 buckwheat' wafers 120 communion bread 121 corn meal crisps 120 cream rolls 118 date rolls 119 entire wheat biscuit ; . . 118 entire wheat rolls 118 favorite wheat biscuit 119 fruit crispy iig rye sticky, 120 INDEX rye wafers 120 walnut sticks 119 wheat sticks 117 Bread, white and entire wheat . . "SS" Broth, vegetable 124 special 232 Brussels sprouts 174 Building and repair foods 12 Buttermilk 262 Butter substitutes 261 vegetable 261 Cabbage, see Vegetables Cakes 207 Cake, cup, Mr. Hook's 210 -' fruit, Mr. Hook's 211 jelly roll 209 ' layer 208 loaf 208 pound, favorite 211 shortcake 109 White Mountain 209 Calcium in food 33 Calories 26, 53, 90 Cancer 48 diet in 240 Canning and preserving 250 fruit ...'. 256 preservation in salt , . . . 255 preservation of eggs (water glass) 25s time-table for sterilizing 253 ' vegetables 253 without sugar 258 Caramel icing 213 Carrots, see Vegetables Cellulose IS, 34 Cereal coffee, homemade 265 fillets 150 Cereals, breakfast 218 corn meal mush 219 cracked wheat 219 Graham fruit mush 220 grano cereal with dates 221 pearl barley, steamed 220 rice, banana 220 rice, browned 220 rice, creamed 220 rice, natural, steamed 219 . rice, white 220 rolled oats 219 wheat, steamed 220 Cheese, cottage 264 Chick peas, see Garbanzos Classification,' table of food .... 86 Coffee and tea 83 favorite soy bean 265 homemade cereal 265 Colitis, diet in 241 Combinations of food ; . . 72 Communion bread ". 121 Comparative food values ....... 59. Constipation 34 diet in 241 Cookery and-food preparation . . 61 ^ for the"sick 228 ^ principles of successful 67 Cookies, br-ai;i7fruit 212 rolled oat 212 vanilla 211 Cooking- lessons, course of 94 Corn, see Vegetables Corn and tomato souffle ........ 153 bread . . . .' 108, 115, 116 meal puffs 113 nut pie 149 tamale 152 meal mush, browned 219 Cottage cheese 264 Country gravy 157 Course of cooking lessons 94 Cracked wheat 219 Cranberry sauce 260 Cream filling 200 puffs 200 rice pudding 195 roast flour ■. 265 rolls ■ 118 tapioca pudding 193 Croquettes, rice and egg 155 rice, with jelly f 198 Croutons, bread 265 Cruelty of flesh eating 51 Crumb custard pudding 196 Custard, baked 199 baked, soft 200 boiled 199 pie '. 206 sauce 160 Cutlet, nut, fine herbs sauce 154 Date rolls , . ii5^_ salad, stuffed l&/ whip ; 198 Demineralized food and constipation 34 Desserts igo cakes and cookies 207 pies 202 puddings and jellies 192 27s INDEX Diabetes mellitus, diet in 243 Diabetic bread no food table 244 puffs IIS Diet in disease 236 anaemia (secondary) 246 cancer of stomach 240 colitis (chronic) 241 constipation 241 diabetes mellitus 243 diarrhea 242 gastric disorders 238 high acidity . . ; 240 infectious diseases 236 influenza 236 intestinal disorders , . ". . 241 low acidity 239 measles 237 mumps 237 nephritis 246 pneumonia 237 scarlet fever 237 tuberculosis 243 typhoid fever 237 ulcer of the stomach 240 whooping cough 237 Diet, liquid 238 soft, semisolid, or semiliquid . . 238 Dietetic errors : 79 Dough breads 117 Dressings, baked 133, 134 Dressings, salad . ., 178 boiled dressing 180 cream dressing 180 French dressing 180 mayonnaise 178 mayonnaise, cream 180 mayonnaise, economical 179 mayonnaise without eggs 180 queen fruit sauce 181 Dried fruits 191 Drinking at meals 82 Dumplings, baked apple 207 potato stew with 138 potato with 124 Eating between meals 80 ™^sgg gravy 157 sauce 158 Eggnog, cream 234 dry 23s fruit , 235 orange 235 Eggplant sauti 142 See also Vegetables 276 Eggs ,... 221 preservation of 255 Emulsified vegetable oil 261 Entire wheat bread 35, 87, 105 Entrees and noon-meal dishes . . 132 beans, see Beans 1 corn and tomato souffiS - 153 corn meal fillets 150 corn nut pie , 149 corn tamale 152 dressings, baked 133, 134 dumplings with potato stew 138 eggplant, baked savory 142 eggplant saute, family style . . . 142 frijoles, savory, with rice 146 garbanzos 156 hash, lentil and potato 135 hash, savory potato 134 imperial roast 137 Irish stew, vegetarian ... v ... . 140 lentil and potato stew 138 lentil and rice loaf 147 lentil patties, favorite 141 macaroni and bean pie 143 macaroni au gratin 144 macaroni, bakAl, and olives . . 145 macaroni baked family style . . 143 macaroni Creole 144 macaroni egg sauce 144 macaroni with new peas 144 New England dinner ' 151 noodle and potato stew 138' noodles au gratin 145 noodles, creamed 145 noodles, savory, en potato border 146 noodles with beans 142 noodles with peas 145 nut and potato pie 135 nut cutlet, fine herbs sauce . . . ^54 nut meat with dressing 135 nuttose and potato, scalloped. . 137 nuttose, homemade 134 olive fillets 150 potato and bean pie 142 potato and lentil stew 138 potato and noodle stew 138 _ potato stew with dumplings . . 138 potpie, savory 139 ragout of vegetables with noodles 140 rice and egg croquettes 155 rice and lentil loaf 147 rice and nut patties 14J INDEX rice and soy bean loaf 156 rice and soy bean patties 156 rice, baked, Italienne 147 rice, Spanish 148 rice with" peas 148 roasted potato with dressing . . 135 roast nut meat with dressing . . 135 roast, vegetarian pot 136 roast, walnut 136 savory frijoles with rice 146 savory vegetable loaf . : 146 scalloped potato with nuttose . . 137 scalloped vegetable oyster Italienne 150 spaghetti and cornlet ......... 149 spaghetti, baked, en croustade . 149 spaghetti in -tomato 148 Spanish rice 148 stew, bean and macaroni 141 stew, potato and noodle 138 stew, potato with dumplings . . 138 stew, vegetable gluten 139 stew, vegetarian Irish 140 tam'ale, baked corn 152 tamale mush 152 tamale pie 153 vegetable loaf en aspic 151 vegetable loaf, savory 146 vegetarian pot roast 136 walnut roast 136 walnut timbales 152 Entire wheat and white flour breads 13, zz>i 35 Essentials to success 96 Ethics of flesh eating 50 Fats ...;.• 13 in cooking 77 Fat-soluble A .^ 19 Favorite lentil patties .1 141 Favorite wheat biscuit 119 Fillets, cereal ISO olive 150 Filling for cake 214 apple cre^m 214 lemon 214 orange 214 strawberry • 215 Flaxseed tea 232 Flesh-eating a cause of disease . . 48 Flesh food 38, 42, 48. SS. 59 Flour, browned , 265 cream roast 265 ^ entire wheat and white 35 the best 99 Food calcium 33 classification, table of 86 combinations 72 composition, table of 90 economics ....'. 57 iron J 32, 246; minerals essentilh^ all life ... 29 values ^k> SS, 59 Foods, blood-building 246 their uses in the body 11 French dressing 180 Frijoles, savory, with rice 146 Frosting, boiled 213 orange , 213 . ornamental 214 Fruit ices 247 apricot 248 grapefruit 248 lemon 247 orange .^ 248 . strawberry '. 248 Fruit pudding, Graham ........ 192 pudding, pressed 197 ■ pudding, steamed 192 Fruits and vegetables 75 canning 250 dried -. 191 Garbanzos 156 Gastric disorders, diet in ....... 238 Gelatin,_ vegetable 201 Gluten biscuit no gruel 230 stew, vegetable ... ■.' 139 Grano cereal 266 with dates . . ; 221 Gravies and sauces 157 Gravy, brown 157 brown cream 157 country IS7 egg IS7 Green tomato mince pie 207 Green tomato pie 206 Gruel, corn meal 230 cracker 231 flake .' 230 flour, browned 231 flour, white 231 gluten 230 granose 230 oatmeal 230 rice 231 Hash, lentil and potato 135 savory potato 134 277 INDEX Hasty eating 38, 79 Heat and energy foods 13 Hints, practical 69 Homemade nuttose 134 Ice cream 247, 249 Icings for cake 213 Imperial roast 137 Individual picnic pie 205 Infectious diseases, diet in 236 Influenza, diet in 236 Internal defenses 31 Intestinal disorders, diet in 241 . Invalid recipes 230 Irish stew, vegetarian 140 , Iron in food 32, 246 Jelly (agar) 201 berry mold 201 fruit J 201 lemon ....:..'. 201 orange , 201 ^ Jelly making 259 cranberry 260 currant 260 plum 259 Johnnycake 1 16 Junket 234 Kohl-rabi 172 Lactosa 264 Large variety at one nieal 81 Lemon albumen 233 sauce 160 snow 194 . whey 234 Lemonade 234 with egg 234 Lentil and potato hash 135 and potato stew 138 and rice loaf 147 patties, favorite 141 Lentils, stewed 154 -Macaroni and bean pie 143 and bean stew 141 -and egg sauce 144 au gratin 144 baked, and oliyes 145 baked family style 143 Creole 144 in tomato 144 with new peas 144 Malted milk 233 278 Mayonnaise 178 cream 180 economical 179 . without egg 180 Measles, diet in 237 Meat, see Flesh Food Menus for one week 88 Milk and sugar 76 Mince pie, green tomato 207 Mineral matter 12, 29, 55 Minerals essential to all life 29 Miht sauce 160 ' Miscellaneous recipes 261 Mumps, diet in 237 Natural food of man . . • 37 Nephritis, diet in • 246 New England dinner ijl Noodles ' 264 and potato stew '. 138 au gratin 145 creamed 145 ragout of vegetables with .... 140 savory, en potato border . . . . ; 146 with peas 14s Nut and fruit bars 266 and potato hash, savory 134 and potato pie '. 135 and rice patties I41 cutlet, fine herbs sauce 154 meat, roast, with dressing 135 sauce 158 Nuttose and potato scalloped . ; . 137 homemade 134 Oatmeal cookies 212 gems 114 gruel ; 230 porridge 219 pudding 195 Objects sought in cooking 61 Okra and tomato 173 i Olive fiUels 1 150 sauce 158 Omelet, bread 223 plain 222 puff 223 Orange albumen 234 cream pudding 197 eggnog 23s frosting 213 ice 248 Overeating 82 Parker house rolls 108 Parsley sauce 159 INDEX Pasteurized milk 262 Pastry 202 Patties, bean 155 favorite lentil 141 rice and nut 141 rice and soy bean 156 Peaches, stewed dried 192 Peach sherbet 249 Pearl barley 220 Peas, chick, see Garbanzos Peas, new 162 Peppers, stuffed bell 172 Picnic pie, individual 205 Pie crust, beaten oil 202 grano 202 plain pastry 202 Pies; apple 203 banana cream •. . . . r;_^_^20S custard . f 206 green tomato V . . . . . 206 green tomato mince 207 lemon 204 picnic, individual 205 prune 203 pumpkin 204 pumpkin, without eggs 204 raisin 204 strawberry 203 Planning the meal and menu making 85 Pneumonia, diet in 237 Polyneuritis 16 Pop corn balls 266 Pop-overs 114 Potato, see Vegetables Potpie, savory 139 Practical hints 69 Preservation in salt 255 of eggs 2SS Principles of successful cookery 67 Protein 12, 38, 53 foods high in ■ 243 Prune pie 203 pudding 197 whip 198 Prunes, soaked dried 191 stewed dried 191 Puddings apple arid raisin pudding 199 apple snow I93 blancmange 196 bread custard pudding 19S cottage pudding 198 cream puffs 200 cream rice pudding 195 cream tapioca pddding 193 crumb custard pudding ...... 196 custard, baked 199 custard, baked, soft 200 custard, boiled 199 date whip 198 fruit tapioca 193 Graham fruit pudding 192 lemon snow 194 oatmeal pudding 195 orange cream pudding 197 pressed fruit pudding 197 prune pudding 197 prune whip 198 rice croquettes 198 rice custard pudding 196 sago fruit mold 198 scalloped apples 194 steamed fruit pudding 192 strawberry flummery 196 strawberry whip 194 tapioca, cream 193 tapioca, fruit 193 Pumpkin, canning 254 pie , 204 Queen fruit sauce 181 Ragout of vegetables with noodles 140 Rice and banana in cream 220 and egg croquettes ISS and lentil loaf 147 and nut patties 141 and soy bean loaf 156 and soy bean patties 156 baked, Italienne 147 browned 220 creamed 220 croquettes with jelly 198 gruel ■ 231 natural, steamed 219 polished 16, 30 pudding 19s Spanish 148 water 231, with peas 148 Roast, imperial 137 nut meat with dressing 135 potato with dressing 135 vegetarian pot 136 . walnut ■ 136 Rolled oats 219 Sabbath dishes 267 Sago fruit mold . ' 198 279 INDEX Salads, fruit apple and banana l88 apple and pimento 189 crown prince 189 fruit 187 fruit and nuts 188 fruit basket 187 princess 188 prune and pecan nut ; 188 raisin 189 ribbon apple 189 stuffed date 189 Waldorf 188 Salads, vegetable 18/- ' bean and cabbage 184 beet and egg 185 beet and potato • 184 beets sliced in lemon 187 cabbage and carrot 183 carrot, d I'Anglaise (English) 185 carrot and bell pepper ' 184 celery and carrot 183 cold slaw 183 combination i8i cucumber (agar) 186 cucumber au natural 182 cucumbers sliced 183 egg i8s Golden State 183 Italian 184 lettuce and tomato 181 macaroni and olive . , 185 macaroni (Mr. Holmden's) .. 185 macedoine 185 nut and celery 185 poinsettia tomato .:... 182 potato 184 string bean and pimento 186 stuffed tomato 182 sweet potato 187 tomato (agar) 186 tomato en surprise 182 tomato Francais 182 tomato Mexicana 182 water lily ; 186 Salsifyi see Vegetable Oyster Salts, organic 12, 29, 55 Sandwiches 22^ bean 224 carrot and peas 'ia^ celery and olive 226 cottage cheese and pimento . . . 225 cucumber 224 date and nut 224 egg 224 280 egg and tomato honey and nut nut and fruit nut and jelly nut and tomato nut butter and oHve ■ olive and bell pepper olive and tomato picnic raisin ' savory egg '. . . , spinach and egg . .' stuffed egg Tartar ■ tomato Sauce Brazil nut cream . . . -^ Creole , custard egg fine herbs HoUandaise lemon mint nut olive parsley queen fruit tomato tomato cream ....'. vanilla Savory eggplant, baked frijoles with rice noodles en potato border nut and potato hash potpie .' vegetable loaf Scalloped potato and nuttose ... vegetable oysters Italienne . . . See also Vegetables Scarlet fever, diet in Scurvy Sherbet, apricot grape peach strawberry Shortcake Soda 24, 25, Soup royale Soups' bean, army style cream of barley cream of corn cream of green peas 224 224 224 223 223 223 226 226 224 224 22s 226 227 226 224 159 158 IS9 160 iS8 IS9 iS8 160 160 158 158 IS9 181 159, 159 ; 160 142 146 146 134 139 \ 146/ 137 ISO 237 22 248 '249 249 248 109 III 266 122 125 128 130 129 INDEX eteam of lettuce 129 ' cream of Lima beans 128 cream of spinach 131 cream of tomato 130 cream of vegetable oyster .... 129 family potato 128 family vegetable 123 farmers' favorite 125 fruit 131 gold 127 noodle 126 i)otato with dumplings ..:.... 124 pottage St. Germain 127 puree of brown beans 126 puree of lentils 126 Scotch vegetable 123 spring vegetable julienne 122 tomato bisqtie 127 tomato okra 126 vegetable broth 124 vegetable broth, special 232 vegetable chowder 124 vegetable water 232 Soy bean and rice loaf 156 and rice patties iS6 Soy beans, stewed 156 Spaghetti and cornlet ...'....... 149 baked, en croustade 149 in tomato - 148 Spanish- rice ' 148 Starches and acids 73 cooking of 61 Sterilizing, time-table for ...... 253 Stimulants,, artificial : 82 Strawberry pie 203 whip 194 String beans 162 canning 253 Stuffed eggs 227 Substitute combinations 269 Successful cookery, principles of 67 Sugar • 13 and milk 70 substitutes 269 Suppers, late 91 Table of food classification 86 Table of food composition 90 Table of food values ... 55 Table of measures 97 Tamale, baked corn IS2 mush . , 152 pie •• IS3 Tapioca pudding, cream 193 pudding, fruit i93 Tea and coffee . . > ■ 83 Third meal, the gi Time-table for sterilizing 253 Toasts banana cream . , 217 cream 216 cream pea 217 cream tomato 218 prune 216 raisin 217 snowflake 217 strawberry' 216 walnut cream 218 Toast water '. 231 Tomato, green, mince pie 207 green, pie 200 ' sauce ^r:\ 159 Tomatoes, see Vegetables canning 254 True food satisfies hunger 38 Tuberculosis, diet in 243 Two-meal plan, the 91 Typhoid fever, diet in 237 Ulcer of the stomach, diet in . . . 240 Ujifermented breads iii Vanilla sauce 160 Variety, large, at one meal 81 Vegetable and flesh foods contrasted 42 broth .' 124 broth, special 232 butter 261 canning 250 c-howder ...:.... 124 gelatin (agar) 201 gluten stew 139 loaf en aspic 151 loaf, savory 146 oil, emulsified '. 261 Vegetable Recipes artichokes . ; 173* asparagus, new '. . . 163 asparagus tips and new peas . j 163 beans, green Lima 171 beans, string 162 beet greens 168 beets, buttered 167 beets, Italian style 167 beets, scalloped 167 beets, stewed 167 bell pgppers, sweet, stuffed ". . . 172 Brussels sprouts 174 cabbage, boiled i74 281 INDEX cabbage in cream i74 cabbage, scalloped 174 cabbage, stewed I74 carrots and green peas i6s carrots, breaded i66 carrots in cream 163 carrots, stewed, Italian style . . 165 carrots with egg sauce 165 carrots with tomatoes 165 cauliflower au gratin I73 cauliflower in cream I73 celery, stewed 172 celery with peas 172 chard, Swiss 168 corn and tomato souffle iS3 corn, cream, baked 164 corn, ear, baked 165 corn, new, stewed 164 corn on cob 164 corn with bell peppers 164 cucumbers, smothered 17S cucumbers with egg sauce 17s eggplant, baked 170 eggplant, baked, savory 142 eggplant, breaded 171 eggplant saute 14* eggplant, scalloped 170 kohl-rabi 172 Lima beans, green 171 okra and tomato I73 onions, boiled I73 onions in' cream 174 onion, stewed • . I74 oysterplant, scalloped 166 oysterplant, stewed 166 parsnips, baked 168 parsnips, browned 168 parsnips, with egg sauce if" peas, new 162 peppers, sweet bell, stuffed ... 172 potato and lentil hash' 13S potato and noodle stew 138 potato and nut hash, savory . . . 134 potato and nut pie i3S potato cakes- 176 potato stew with dumplings . . 138 potatoes and nuttose, scalloped 137 potatoes au gratin I77 potatoes, baked . . .' 176 potatoes, creamed I77 potatoes duchess I75 potatoes en surprise I7S potatoes, roasted 176 potatoes, roasted, with dressing 135 potatoes, savory 176 282 potatoes, scalloped 176 potatoes, stuffed baked 176 potatoes, sweet, glazed I77 potatoes, sweet, mashed i77 potatoes, sweet, roasted i77 spinach 167 spinach, creamed 168 squash, summer, baked 170 squash, summer, scalloped . . . . ■ 169 squash, summer, stuffed 169 squash, winter 170 string beans 162 succotash 171 Swiss chard 168 tomato, baked 163 tomato, breaded 163 tomato, scalloped 163 tomato, stewed 163 turnips in cream 171 turnips, mashed •. 171 turnips, scalloped 172 turnips, stewed 171 vegetable marrow 176 vegetable oysters, Italienne . . . 150 vegetable oysters, stewed 166 Vegetables 161 raw IS, 19 Vegetable water 232 Vegetarian diet and endurance . . 45 Vegetarian diet and longevity ... 39 Vegetarian Irish stew 140 Vegetarianism 37 Vegetarian pot roast 136 Vital elements in foods ....,,... 16 Vitamines 16, 26 and calories 26 effect of heat on 21 Walnut roast 136^ timbales 152' Warmed-over dishes '. . 267 Water glass (eggs in) 255 Water-soluble B 20 Water-soluble C 22 Wheat 32, 87, 99 flour substitutes 268 steamed 220 Whey, lemon 234 Whooping cough, diet in 237 Yeasts 103 Yogurt 263 Zwieback m